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The Congressional cook book; favorite national and international recipes
with special articles by eminent government authorities.
Washington, D.C., Congressional Club, 1933.
http://hdl.handle.net/2027/coo.31924086713504
Public Domain, Google-digitized
http://w w w .hathi tr u s t.or g /acces s _ u s e# pd- g oog le
This work is in the Public Domain, meaning that it is
not subject to copyright. Users are free to copy, use,
and redistribute the work in part or in whole. It is possible
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non-commercial purposes.
't
I"
THE
..NGRESSIONA
..OKBOOK
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A boo s are sub ect to re ca after two wee s
PRIN1EDINU.S.A
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17
'
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Now, n the names of a the gods at once,
Upon what meat doth ths, our aesar, feed,
That he s grown so great.
SHAKESPEARE.
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The
ONGRESSIONA
OOK BOOK
A ORITE NATIONA AND
INTERNATIONA RE IPES
th Speca Artces by
Emnent overnment Authortes
RE ISED EDITION
"The dscovery of a new dsh does more for the happness
of man than the dscovery of a star." BKI AT-SA AKIN
omped and Pubshed by
THE ONGRESSIONA UB
ashngton, D. .
1933
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O I ERS O THE ONGRESSIONA UB, 1933-1935
Presdent: MRS. AREN E . DI , ashngton
ce-Presdenta: MRS. I IAM A. A RES, Kansas
MRS. ED ARD . Pou, North arona
MRS. I IAM E. E ANS, aforna
MRS. TOM D. McKEO N, O ahoma
MRS. I IAM . DRI ER, Ar ansas
Recordng Secretary: MRS. ASSIT S . DO E , Iowa
orrespondng Secretary: MRS. RO O. OODRU , Mchgan
Treasurer: MRS. OHN TABER, New or
OP RIGHT, 1927, 1933, B
THE ONGRESSIONA UB
2001 NE HAMPSHIRE A ENOE
ASHINGTON, D. .
T
MANU A TURED OMP ETE B
K.INGSPORT PRESS, IN .
EINGSPOET, TENNESSEE
Unted Stattt of Amerca
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To Those ho Serve
and
Those ho Are Served
Ths ompaton
of the
Practce of oo ery
Is Dedcated

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e
ORE ORD
oo ng shoud be consdered as an
art, and the arts shoud certany be of
assstance n the government therefore
t seems partcuary approprate that
the wves of our awma ers shoud get
out a coo boo , for good coo ng means
good heath and good heath s the bass
of a good wor . I am gratefu for the
opportunty to share n ths enterprse,
and I hope that the recpes whch I
have contrbuted may prove as popuar
wth a those who use the boo as they
have proved n our own famy.
E EANOR ROOSE E T
(MRS. RANK IN D. ROOSE E T)
G
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#
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e
THE ONGRESSIONA UB
2001 New Hampshre Avenue
ASHINGTON, D. .
G
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M
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#
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e
PRE A E
By MRS. AREN E . DI
The ueston of 1933 s, after a, merey a matter of bread. In ths edton
of our ongressona oo Boo t s hoped that a happy medum of e presson
for the cunary art has been attaned. e have wecomed suggestons and
have not resented crtcsms. If there s anythng heren that our readers do
not e, et them te us but f there s anythng they do e, et them rado
t to the word 1
More Power to Our Ktchens
ashons change n coo ng as do styes n hats and fgures. How stunned
woud be our eary grandmothers f they were to revst our tchens and see
the revouton that has ta en pace wthn those four was. Eectrc power
has wa ed through our bac doors and wth t there has come a contnuous
evouton of tchen styes.
e now dote on ce-bo ros and coo es. e 'Taa e" our ca es n me-
chanca freezers, "fry" fruts, freeze saads, and serve ce cream hot. e have
eectrc ranges, washers, m ers, and gadgets. The rough corn and gnger breads
whch mother threw together whe father was pung off hs boots may now be
made nto the most decate confectons, bewtchng and danty. Ped hgh
wth ayers of cream and berres, they are nterestng enough to ay before the
most fastdous ueen.
Od- ord oo ery
The art of coo ery has been practced by the most cutured and ntegent
women. ades of the South mastered t ong before t had become fashon-
abe for women to yearn for careers.
It seems approprate that the many fatherands of Amerca shoud contrbute
to ths coecton of recpes. The German-favored dshes are st set upon our
Dutch tea tabes n eastern states the hghy seasoned and rch coo ery of the
Me can border country bears a drect reatonshp to the tastes of gay fortune
see ers of an earer day whe the Scandnavan coo ery of the mdde western
areas resembes cosey the whoesome foods of the and of the mdnght sun.
Ths boo w be of nterest to women a over the country, because t s
made up of favorte recpes of women whose homes are scattered over the en-
tre word, and because of the offca character of both ts natona and nter-
natona contrbutors. There are certan economc reasons why food recpes
ta e on the characterstes of a gven area. The fsh and fruts of the Pacfc
oast fnd themseves on the Me can border states even though they cannot
dspace the beoved ch. The corn-fed Mdde est es the an ee cod
and bean, but bssfuy contnues ts reverence for goden sta s. Even though
New Engand has gven the pe to a Amerca, yet not even to t w any
ocaty gve up ts "favorte son."

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PRE A E
The ongressona ub
It seems fttng to commemorate the twenty-ffth annversary of the found-
ng of the ongressona ub by pubshng a 1933 oo Boo . The cub was
ncorporated by Act of ongress, May 30, 1908, "To promote ac uantance
among ts members and to factate ther soca ntercourse and to provde a
pace of meetng whch may hep to secure for them the advantages of fe n
the natona capta."
The actve membershp of the cub s mted to the wves and daughters of
Senators, Representatves, Deegates, and ommssoners n ongress and the
wves of the ustces of the Supreme ourt and of the severa members of the
Presdent's abnet.
Dstngushed guests from a over the word, as we as ess renowned ones
from a parts of our own country, are courteousy entertaned at the cub house
from the convenng of the ongress n the eary wnter unt ts ad ournment
the foowng sprng.
The frst ongressona ub coo boo was pubshed for the purpose of
refurnshng the cub house. Ths edton s pubshed to modernze the boo
and to add to the budng fund. The cub admnstraton hopes ths adventure
of 1933 w ma e possbe the mmedate erecton of a mode cub house, n
whch the women of the country may en oy the hosptaty, good w, and
frendshp avaabe at the natona capta.
Apprecaton
e are deepy ndebted to a those who have made ths pubcaton pos-
sbe, and we ta e ths opportunty of e pressng our than s and apprecaton
for ther encouragement and servces. May ther fath and confdence n our
abty be ustfed. e hope the persona ndorsement of our enterprse by
government offcas, the actve nterest and cooperaton of contrbutors, and the
cunary vaue of neary three thousand natona and nternatona recpes may
nsure a successfu recepton of our coo boo by the women of the country.
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INTRODU TION
By MRS. Ross A. O INS
A good oo Boo s the most vauabe, and the most wdey used te t-
boo n the word, furnshng, as t does, rues for the food en oyment, the
heath and happness, of the fames of a naton.
Beevng ths, the members of the ongressona ub ta e a great dea of
peasure and satsfacton n presentng ths second edton of the ongressona
oo Boo to the coo s of our country. The frst edton was pubshed by the
ub n 1927, and copes of that voume have been sod a over the word. The
very abe commttee who comped the orgna ongressona oo Boo truy
sad of ther wor that t pctured "the present day of Amercan coo ery more
accuratey than has ever been attempted before. Its contrbuted recpes come
from every part of the country, from representatve sources n every secton of
each of the states, as we as from Aas a, Hawa, and Porto Rco. The
favortes of North and South, of East and est, mnge here, contrbuted by
the wves of those n the hghest offces n the Naton. In number of recpes,
n varety, n practca vaue to the coo , e perenced or amateur, ths may
be truthfuy caed the Great Amercan oo Boo ."
In ths second edton we, the ongressona ub, are enabed not ony to
preserve the vauabe recpes of those frst contrbutors, but to add thereto many
hundreds of recpes gven to us by those who are now a part of the aedoscopc
pattern of offca fe n the Naton's capta, and many others from the homes
of the Governors of our states, and from the tchens of our dpomatc and
consuar force n other countres.
Each recpe has been tested out n that aboratory of the famy, the
home tchen.
The varety of good thngs for the tabe has been vasty ncreased by the
new nowedge ac ured by the women of ths country of the vaue of foods
and ways to prepare we-baanced meas, and by the use of ceess refrgeraton
n the ma ng of dozens of new dshes. Our readers w fnd wthn these
pages attractve recpes for new soups, dfferent breads, orgna saads, and en-
trancng desserts. And they w note that the new economy n coo ng s
empoyed n these contrbutons that the uanttes of ngredents are ac-
curatey proportoned to the fames of the present generaton.
Our coecton of recpes from other natons has aso been enarged and
enrched by contrbutons from many more Ambassadors to our country and
from our Ambassadors to other countres.
The wor of our commttee n charge of the compaton of ths second
edton has been an arduous but a happy tas . They have wor ed most zea-
ousy to obtan the favorte recpes from every offca famy represented n
ashngton, and from the homes of the Governors of our states and terr-
tores.
e hope and beeve that we are presentng to you, the readers and the
users of ths boo , the very best coo boo n the word today.
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OOK BOOK OMMITTEE
E ecutve ommttee
Mrs. Ross A. ons, harman, Mss. Mrs. Edward . Moran, r., Mame
Mrs. Denver S. hurch, af. Mrs. Edward D. Hays, Mo.
Mrs. am I. Traeger, af. Mrs. Terry M. arpenter, Neb.
Mrs. Herman P. Koppemann, onn. Mrs. George . Norrs, Neb.
Mrs. am R. Harr, D. . Mrs. Henry . Keyes, N. H.
Mrs. am H. arrabee. Ind. Mrs. So. Boom, N. .
Mrs. Aben . Bar ey, Kentuc y Mrs. Hampton P. umer, S. .
Honorary ommttee
Mrs. Duncan U. etcher, a. Mrs. Peter Goeet Gerry, R. I.
Mrs. Horace M. Towner, Iowa Mrs. ames . Byrnes, S. .
Mrs. eondas . Dver, Mo. Mrs. Porter H. Dae, t.
Mrs. hares B. ard, N. . Mrs. ndey H. Hadey, ash.
Mrs. oseph S. renghuysen, N. . Mrs. Irvne . enroot, s.
Mrs. Atee Pomerene, Oho
Advsory ommttee
Mrs. ohn McDuffe, Aa. Mrs. Henry . Keyes, N. H.
Mrs. am . Drver, Ar . Mrs. Randoph Per ns, N. .
Mrs. ews . Dougas, Arz. Mrs. Denns havez, N. M.
Mrs. arence . ea, af. Mrs. Bertrand H. Sne, N. .
Mrs. Edward T. Tayor, oo. Mrs. Edward . Pou, N. .
Mrs. Herman P, Koppemann, onn. Mrs. Gerad P. Nye, N. D.
Mrs. Duncan U. etcher, a. Mrs. hester . Boton, Oho
Mrs. Macom . Tarver, Ga. Mrs. ames . Mc ntc, O a.
Mrs. ames P. Pope, Idaho Mrs. ater M. Perce, Ore.
Mrs. am . Arnod, 11. Mrs. yde Key, Penna.
Mrs. Arthur . Greenwood, Ind. Mrs. Hampton P. umer, S. .
Mrs. ester . Dc nson, Iowa Mrs. Theo. B. erner, S. D.
Mrs. am A. Ayres, Kan. Mrs. oseph . Byras, Tenn.
Mrs. Aben . Bar ey, Ky. Mrs. Morrs Sheppard, Te .
Mrs. ohn N. Sandn, a. Mrs. Ebert D. Thomas, Utah
Mrs. aace H. hte. r., Me. Mrs. Porter H. Dae, t.
Mrs. hares . Gfford, Mass. Mrs. Schuyer Ots Band, a.
Mrs. ar E. Mapes. Mch. Mrs. Samue B. H, ash.
Mrs. Thomas D. Scha, Mnn. Mrs. oe . Smth, . a.
Mrs. ohn E. Ran n, Mss. Mrs. ames A. rear, s.
Mrs. Roscoe . Patterson, Mo. Mrs. Anthony . Dmond, Aas a
Mrs. George . Norrs, Neb. Mrs. ncon . Mc andess, T. H.
Mrs. Key Pttman, Nev. Mrs. Pedro Guevara, P. I.
Assstant ommttee
Mrs. Tman B. Par s, Ar . Mrs. . . hamers, Oho
Mrs. ohn T. Buc bee, 11. Mrs. hares est, Oho
Mrs. eff Busby, Mss. Mrs. Harry . Ransey, Pa.
Mrs. A. B. Shaenberger, Neb. Mrs. Aard H. Gas ue, S. .
Mrs. Robert Bacon, N. . Mrs. Thomas . Banton, Te as
Mrs. ran rowther, N. . Mrs. oseph A. Herbert, ash., D. .
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ONTENTS
PAGE
ORE ORD v
PRE A E
INTRODU TION
OOK BOOK OMMITTEE
ONTENTS
IST OP AD ERTISER v
OOD ROM A HEA TH STANDPOINT v
OOD A UES v
MEA P ANNING
A UE O OOD STANDARDS v
SO IA SUGGESTIONS v
TAR E DE ORATION AND SER I E v
GARNISHING E E TS
THE E ERSON OOK BOOK
APPETI ERS AND ANAPES 1
BE ERAGES 5
BREADS 11
AKES, I INGS, AND I INGS 57
OOKIES AND SMA AKES 123
ANDIES 159
O KTAI S AND RUIT UP 171
DESSERTS, PUDDINGS, AND SAU ES 177
RO EN DESSERTS 227
ISH AND OTHER SEA OODS 245
O , GAME, AND DRESSINGS 277
E IES, AMS, ONSER ES, AND PRESER ES 301
MEATS AND SAU ES 313
MEAT SURSTITUTES ( HEESE, EGGS, AND ENTREES) 355
PI K ES AND RE ISHES 393
PIES, PASTRIES, AND I INGS 411
SA ADS AND DRESSINGS 437
SAND I HES AND I INGS 477
SOUPS 487
EGETAB ES 505

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v ONTENTS
PAGE
SPE IA AMERI AN RE IPES 537
A ORITE DISHES OP A NATIONS 543
AMP, MESS, AND OUTDOOR OOKER 671
IN A ID- ON A ES ENT- HI DREN OOKER 681
ESSENTIA OOD E EMENTS NEEDED DAI B HI DREN .... 689
EEDING THE S HOO HI D 689
SUBSTITUTES OR INTO I ATING I UORS IN OODS 690
MENUS 691
NUTRITI E OOD A UES 707
SE EN OOD PRIN IP ES OR BASI E EMENTS IN O ED IN NUTRITION 707
A ORIES ONTAINED IN THE OODS E EAT 708
ITAMINS THE PROTE TI E E EMENTS 711
ITAMIN HART 712
TAB ES O HEIGHTS AND EIGHTS O MEN AND OMEN .... 714
TIME-TAB E AND DIRE TIONS OR OOKING EREA S 715
TIME-TAB E OR OOKING ISH 715
TIME-TAB E OR ROASTING MEATS 715
TIME-TAB E OR OOKING EGETAB ES 716
OMPARATI E MEASURES 717
THE METRI S STEM 717
USE U SUGGESTIONS 718
TERMS ADOPTED ROM THE REN H IN GENERA USE IN OOKING . 721
OOKER TERMS 724
AD ERTISERS 725
INDE O ONTRIBUTORS 749
INDE TO A ORITE AMERI AN DISHES 774
INDE TO A ORITE DISHES O A NATIONS 798
GENERA INDE . , 806
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IST O AD ERTISERS
.Etna fe Insurance o 745
Aaddn o 739
A- Sauce 745
adac Motor ar o 731
ongress Payng ards 741
rescent Mapene 737
Defoe Boat Motor or s 733
Demng's Samon 725
uer Brush o 737
God Meda our 727
Hartford re Insurance o 745
Hote Bond 747
Househod Magazne 743
Peter Pan Samon 729
Roya Typewrter o 747
Sessons oc o 745
Swans Down 735
Traveers Insurance o 733
. B. ams o .745
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OOD ROM A HEA TH STANDPOINT
B DR. HUGH S. GUMMING
Surgeon Genera, Unted States Pubc Heath, Servce
The ends for whch we strve n the preparaton of a mea are to stmuate
and satsfy that menta and physca desre and resh for foods and drn s
whch s caed "appette," to furnsh such foods and drn s as may be needed
by our bodes, prepared so that they can be dgested and utmatey assmated
and used, together wth such "condments" and "appetzers" as may be needed
to render necessary but "tasteess" foods appetzng.
e now the mportance of a peasant stmuaton of a the senses n
arousng the appette attractve chna, nen and fowers, approprate attre,
and the care used n arrangement of dshes a are used as an appea to our
sght the avodance of dsagreeabe noses and the stmuaton of musc and
agreeabe conversaton for our hearng we now the stmuaton of peasant
odors and "tasty" foods.
But more mportant than a of these appeas to body senses s the cond-
ton of the mnd, the Psyche.
e have en oyed and dgested -prepared, poor food under the peasant
nfuence of happy company and have suffered through a physcay perfect
dnner wth an over-an ous housewfe so apty descrbed by a wtty Engsh-
man as "Roast Hostess." Ages before the mportance of nterna ganduar
secretons, ther cose nterreatonshp and the nterdependence of "mnd" and
"body" had been e paned, the human race had earned by e perence to ap-
precate the truth of the Proverbs of Soomon:
"But he of the merry heart hath a contnua feast
Better s a dnner of herbs where ove s than a staed o and hatred there-
wth." . . .
In coo ng, heat s apped n any one of severa ways, n varyng degrees,
and for onger or shorter perods. But heat, athough the most conspcuous, s
not the ony eement of mportance n the process of coo ng the o ygen of
the ar and other obscure factors may ta e part so that coo ng may be a very
compe physca and chemca process.
In ths process the food may be affected n a number of hghy desrabe
ways. In the frst pace coo ng may free food of certan posons or germs
of dsease that may chance to be present. Pasteurzaton s essentay a method
of coo ng at a reatvey ow temperature and s now apped by our more
advanced communtes to nsure a m suppy that s practcay free of the
danger of conveyng such dseases as typhod, tubercuoss, etc. The fesh of
por s abe to nfestaton wth the mmature stage of a dangerous round
worm the trchna. Thorough coo ng destroys ths worm and thus converts
a dangerous nto a safe artce of food.
In the second pace, coo ng may serve to enhance the attractveness of
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OOD ROM A HEA TH STANDPOINT v
a food by gvng t an appetzng favor as, for e ampe, n the roastng of
por or n the brong of fsh. The attractveness of a food, whether the re-
sut of peasng appearance, odor, or taste, s we nown to have an mportant
nfuence n promotng dgeston. In ths ndrect way we have therefore an-
other mportant connecton between coo ng and heath. In ths connecton
t may be noted that the s fu use of seasonng, sauces, and, at tmes, of eft-
overs, w enabe the ntegent coo to utze whoesome and nutrtous but,
to the paate, ess attractve and thus cheaper foods or cuts of meat to the
great advantage of the househod purse.
oo ng fre uenty serves aso to mprove the te ture of a food so that a
tough cut of meat, a more or ess ndgestbe cerea, or a egume-seed or coarse-
fbered vegetabe s made tender, more dgestbe, and thus more nutrtous.
auabe as are the foregong effects n promotng appette, dgeston, and
heath, there are some that are ob ectonabe and shoud be avoded or, so far
as possbe, mnmzed. In the process of coo ng, certan of the nutrtve
prncpes may be more or ess damaged or, uness care be ta en, wasted. The
antscorbutc prncpe present n most fresh vegetabes and frut s very easy
damaged n coo ng, and the onger the coo ng the greater s ey to be the
damage. Ths emphaszes the mportance of usng fruts and vegetabes so far
as possbe n the raw state. Those that for hygenc or other reasons must be
coo ed shoud be coo ed as rapdy as possbe and wth as tte e posure to
the ar as practcabe. In coo ng, partcuary by bong, varous food prn-
cpes tend to become dssoved n the ud. If ths uor s then thrown
away, as s fre uenty done by gnorant or careess coo s, some of the nutr-
tve eements of the food are wasted, to the possbe serous detrment of the
heath and of the purse of the househod. . . .
oo ng s an art that re ures ntegence, nowedge, and s for ts
hghest deveopment, and, by reason of ts mportance n promotng the we-
beng of the househod, merts the most carefu cutvaton.
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OOD A UES
B DR. D. BREESE ONES
hemst n harge, Proten and Nutrton Dvson, Bureau o hemstry,
Unted States Department o Agrcuture
The food vaue of any gven artce depends upon the e tent to whch t can
suppy the essenta detary factors n forms avaabe to meet the nutrtona
needs of the body. In the ght of our present nowedge .these factors ncude
proten, fats, carbohydrates (sugars and starches), mnera eements, and vta-
mns. ats and carbohydrates are prmary the fue matera whch suppy
our bodes wth energy. Protens aso suppy energy, but ther chef functon
es n furnshng matera for the constructon of ntrogenous tssues such as
musce, s n, and har. They enter nto the composton of practcay every
tssue of the body. Mnera eements such as cacum, phosphorus, suphur,
and ron are re ured for the formaton of bones, and are essenta consttuents
of neary a body tssues. The recenty dscovered vtamns are necessary for
growth and the mantenance of fe and heath.
No one snge foodstuff contans a of these food factors n suffcent uan-
ttes to meet a the body's nutrtona re urements. These re urements
must be met by a sutabe combnaton of dfferent foodstuffs. The common
error of overemphaszng one food factor over the other shoud be avoded.
or e ampe, the fue vaue of a food, whch s e pressed n terms of caores,
shoud never be used as the soe or even the determnng crteron n udgng
the food vaue of an artce. The dea det s the one that s propery baanced
wth respect to a of the essenta detary factors.
Protens
Not a protens are of e ua nutrtve vaue. Some are ac ng n certan
consttuents that are necessary for the satsfactory nutrton of anmas. Some
protens are aso ess dgestbe than others. Among foods that are hgh n
protens of good uaty may be mentoned eggs, meat, cheese, and nuts. The
cereas as a cass contan protens of ower nutrtve vaue. One of the chef
protens n both wheat and corn s defcent. The protens of whte four are
nferor to those of the whoe wheat erne. The protens of wheat bran are
of e ceptonay hgh nutrtve uaty. The egume seeds as a cass, ncudng
the varous beans and ents, contan protens of unsatsfactory nutrtve vaue.
They are defcent n a certan nutrtonay essenta consttuent, and n the
raw state are dffcut to dgest. Two outstandng e ceptons, however, are
peanuts and soy beans. The protens of these two egume seeds have e ceent
nutrtve vaues. The uantty of protens n tubers, feshy roots, and green
eaves s generay sma, but as far as nvestgated ther protens have a hgh
nutrtve vaue. ruts, because of ther hgh content of water, are ow n
proten. Geatn s a defcent proten. Protens that are defcent or ncom-
v
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OOD A UES
pete shoud never be used as the soe or ma or porton of the whoe det.
They do, however, have a vaue when used n combnaton wth protens whch
can suppy the defcent consttuents.
ats and arbohydrates
ats from dfferent sources have practcay the same fue vaue, whch s
about twce that of the starches and sugars. ats are aso of vaue, especay
the anma fats, as carrers of the fat-soube vtamns. Most fats, starches, and
sugars are ready dgestbe.
Mnera onsttuents
The chef mnera consttuents of the bones are cacum and phosphorus.
The human body aso contans a arge number of other mnera consttuents,
among whch are suphur, ron, sodum, potassum, odne, and chorne. To
have satsfactory proportons of these eements n the det s a matter of great
mportance. The det of most peope s more ey to be defcent n cacum
than n any one of the other mnera consttuents. ea ness, poor bone de-
veopment, rc ets, poor teeth, and retardaton of growth are assocated wth
a defcency of cacum. The cacum re urements of the body are greatest
durng growth, pregnancy, and actaton. In the choce of foods and n the
pannng of detares, partcuar attenton shoud be gven to assure a suffcent
suppy of ths eement. Among stape artces of food one of the best sources
of cacum s m . Other foods n whch t s reatvey rch are cheese, egg
yo , and nuts, partcuary amonds. Moasses, wheat bran, fruts, and vege-
tabes are good sources of cacum, and some of the green vegetabes are par-
tcuary so. It s ow n meats and seeds, partcuary n the cereas.
Phosphorus ran s ne t to cacum n the proporton of norganc eements
found n the body. Defcency of phosphorus n the det s aso assocated wth
I,oor bone deveopment, rc ets, and retarded growth. The utzaton of both
cacum and phosphorus n the body s argey controed by vtamn D and
sunght, or utra-voet ght. oods rch n phosphorus are cheese, egg yo ,
beans, peas, nuts, wheat bran, and entre grans.
Iron s a consttuent of bood, and t contros vta actvtes wthn the
ees. oods rch n ron are egg yo , dred beans and peas, entre wheat
stran, ean beef, oatmea, spnach, and amonds.
ac of odne n the det s assocated wth goter. Ths dsease can be
argey prevented, but not necessary cured, by sma uanttes of ths ee-
ment. Detary sources of odne are m fat, cod ver o, green vegetabes,
and sea food, such as oysters and cams. Drn ng water n most ocates
contans odne.
tamns
tamns are food consttuents of great mportance to heath and nutrton.
Mere traces ony are re ured to meet the needs of the body. Unt recenty
tte was nown about ther chemca or physca nature. Most of our now-
edge about them has resuted from observatons on the physoogca effects
they produce upon anmas. hen the det s ac ng n vtamns, anmas
w" not grow normay, but w decne n weght, become susceptbe to n-
fectons, and w deveop certan characterstc dseases, generay referred to
as "defcency dseases." Because of ther e ceent source of those vtamns
and mnera eements n whch our dets are most ey to be defcent, green
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OOD A UES
eafy vegetabes and fruts have been caed "protectve foods." S vtamns
are generay recognzed: (1) tamn A, sometmes caed the antophthamc
vtamn and antnfectve vtamn (2) vtamn B, aso nown as BI, and fre-
uenty referred to as the antneurtc vtamn or antberber vtamn (3)
vtamn , the antscorbutc vtamn (4) vtamn D, the antrachtc vtamn
(5) vtamn G, nown aso as vtamn B2, and sometmes referred to as the
antpeagra vtamn (6) vtamn E, the so-caed antsterty vtamn.
ITAMIN A. An nsuffcent amount of vtamn A n the det has a far-
reachng, n urous effect upon the genera heath and physoogca processes
of the body. taty s owered, and susceptbty to nfectous dseases be-
comes greaty ncreased. oung anmas stop growng and ose weght. Some
of the conse uences whch may resut from a defcency of ths vtamn n the
det are oss of appette, mpared dgeston, respratory nfectons, urnary
cacu, nfectons of the snuses and ears, and mparment of reproductve
functons. od ver o s one of the rchest nown sources of ths vtamn.
Samon o can be produced whch s e ua to good grades of cod ver o n
vtamn A. Other good sources are butter, egg yo , oysters, and the ver,
heart, and dneys of anmas. Many vegetabe os, such as cottonseed o,
ove o, cocoanut o, and peanut o, contan tte, f any. resh green
vegetabes, especay the eafy parts, such as spnach, ettuce, and water cress,
are e ceent sources of vtamn A. It s aso found n carrots, sweet potatoes,
and parsnps. Tomatoes and green peas contan t n abundance. Oats, rce,
wheat, barey, and whte corn contan but tte, f any. eow corn, on the
other hand, contans t n consderabe amount. It s sparngy present n most
fruts, athough bananas are a far source of t. The vtamn A content of
m vares accordng to the vtamn content of the raton of the cow. M
rchest n ths vtamn s obtaned from cows feedng on pasturage. Sta-fed
cows n wnter, vng argey on dry feeds, produce m that s reatvey ow
n vtamn A.
ITAMIN B. hat was formery caed vtamn B s now nown to consst
of two separate vtamns, one of whch s effectve n curng and preventng
poyneurts and berber, and whch s now caed vtamn B the other, caed
vtamn G, s effectve n curng and preventng peagra. tamn B s neces-
sary for growth and for the mantenance of heath and fe at a ages. Absence
of t n the det prompty resuts n oss of appette, decne n weght, and
ater degeneratve changes n the nervous system. It s essenta for the pre-
venton of a nervous dsease nown as poyneurts. In man ths affcton
s caed berber. Imparment of dgeston, reproducton, and actaton s aso
attrbuted to a defcency of ths vtamn n the det. Because of the wde
dstrbuton of vtamn B n dfferent foods, there s not ey to be a defcency
of ths vtamn n the detary, uness a arge proporton of artfcay refned
foods are ncuded. tamn B s abundant n green pant tssues and n most
vegetabes. hoe cereas and seeds contan t n bera uanttes, beng
ocated chefy n the germ or embryo. east, wheat germ, and rce poshngs
are among the rchest sources of ths vtamn. Remova of the germ and
seed coats, or bran, from cereas aso removes practcay a the vtamns.
onse uenty, poshed rce, whte four, and degermnated corn mea are de-
vod of detectabe uanttes of vtamns. Roots and tubers, as a cass, are
good sources of t. It s especay abundant n tomatoes, and s we sup-
ped by most fruts and nuts. Athough musce tssue has a ow content of
vtamn B, other anma tssues, partcuary heart, dney and ver, are good
sources.
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OOD A UES
ITAMIN . Ths vtamn s aso nown as the antscorbutc vtamn, be-
cause a ac of t n the det causes scurvy. ormery scurvy was common
among saors, soders, e porers, and others compeed to ve for ong perods
on dred and preserved foods. Defcences n bone deveopment and tooth
defects are cosey connected wth a ac of suffcent vtamn . Among the
rchest sources of ths vtamn are emons, oranges, tomatoes, cabbage, ettuce,
spnach, green beans, peas, and turnps. Most green vegetabes, fruts, roots,
and tubers contan vtamn n varyng proportons. Potatoes, on account of
ther e tensve use, deserve menton as an mportant source of ths vtamn.
Grans and cereas as a cass contan tte or none, e cept when sprouted.
Oysters are reported to contan t n goody amounts. M s an uncertan
source of ths vtamn. M of cows on pasture s rcher n vtamn than
that of sta-fed anmas even when gettng sage. tamn s easy de-
stroyed by processes used n the preparaton of many food products.
ITAMIN D. Rc ets, a dsease wdey prevaent among chdren, s caused
chefy by mpropery baanced proportons of cacum and phosphorus n the
det. The utzaton of these mnera consttuents seems to be controed
argey by vtamn D. Most of our common foods are defcent n vtamn D.
The yo of eggs s one of the rchest of the natura foods n ths vtamn.
sh, such as samon and herrng, partcuary the os of ther vers, are e -
ceent sources of t. od ver o, one of the rchest natura sources of vtamn
D. s used e tensvey as a source of ths vtamn. egetabe os, such as
ove o, cocoanut o, cottonseed o, and peanut o, contan tte, f any.
ard s practcay free from antrachtc propertes. egetabes, fruts, grans,
and cereas are very poor sources of vtamn D. Spnach and ettuce, e ce-
ent sources of vtamn A, show no antrachtc propertes. Sunght, or utra-
voet ght, s aso effectve n preventng and curng rc ets. It s n effect a
substtute for vtamn D. It s mportant to note that the antrachtc rays of
ght w not pass through ordnary wndow gass. Drect e posure s essen-
ta for the benefca effects.
ITAMIN E. ac of vtamn E n the det s foowed by a dsturbance of
the reproductve functon n anmas, eadng eventuay to sterty. heat
germ s one of the rchest nown sources. resh, green ettuce eaves are aso
very potent. Other good sources ncude corn, raw peanuts, fed peas, and
oats. In anma tssues, the muscuature and fat contan more than the vscera.
The yo of eggs s a good source of vtamn E. There s tte or no cnca
evdence that vtamn E s a factor of conse uence n human nutrton.
ITAMIN G s usuay assocated wth the antneurtc vtamn B, and was
formery ncuded wth the antneurtc vtamn n what was then caed vta-
mn B and whch s now referred to as the vtamn B compe . A defcency
of vtamn G n the det of anmas resuts n retardaton of growth and de-
cne n weght, and fnay deveopment of s n esons, oss of har, and symp-
toms cosey resembng those of peagra n man. Substances rch n vtamn
G are effectve n curng and preventng peagra. Some good sources of vta-
mn G are yeast, m , green eafy vegetabes, beef ver, dney, heart, musce,
and cottonseed.
Effect of oo ng upon ood aues
E tremsts at one end of the ne advocate that a food shoud be eaten
n the raw state. Those at the other end argue that a food shoud be coo ed.
Agan pure vegetaransm s urged. . . .
The e tent of the n ury done to vtamns by the varous processes used n
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preparng foods vares wth the dfferent vtamns. tamns A, B, D, and G
are not so ready affected as vtamn . The n urous effect of ordnary coo -
ng upon vtamns s caused not so much by the acton of heat aone as by
the effect of atmospherc o ygen at hgher temperature. The more the ar can
be e cuded durng coo ng, the ess w be the destructon of vtamns. An-
other advantage to be ganed by coo ng most foods n cosed vesses s the
conservaton of certan voate substances whch fre uenty add much to the
paatabty of our foods. Some of the vtamns arc easy affected by a aes.
The more or ess prevaent custom of addng soda when coo ng vegetabes
shoud be avoded, as t ncreases the destructon of the vtamns. Tomatoes
naturay rpened on the vnes are better sources of vtamns A, B, and than
artfcay rpened tomatoes. anned tomatoes and pneappes are e ceent
sources of vtamn . Some foods suffer greater oss of vtamns than others
when canned, dependng on the degree of acdty and other factors. Acd
fruts ose ess of ther vtamns when canned than fruts and vegetabes whch
are not so acdc n reacton. Dred fruts retan a consderabe part of the
vtamn B orgnay present n the fresh frut, but tte or none of the vta-
mn .
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MEA P ANNING
B DR. OUISE STAN E
hef o Bureau of Home Economcs, Unted States Department of Agrcuture
Mea pannng s both a scence and an art. It s a scence when we seect
the foods the body needs for good nutrton t s an art when we serve those
foods n combnatons of favor, coor, and te ture that are temptng to the
paate and attractve to the eye.
th the amost bewderng array of products our mar ets afford, the s -
fu housewfe can accompsh the ends of scence and art a e. She w have
n mnd the needs of the body foods to suppy energy, n terms of caores,
and nutrents n the form of protens, fats, sugars, mneras, and vtamns.
She w aso be aded by the nowedge that the common artces of food
may be grouped n s casses, accordng to ther smartes n food vaue.
They may be very dfferent n te ture and favor. In nutrtve content, how-
ever, the foods wthn a cass are more e each other than e other foods,
and so may be used more or ess nterchangeaby n the menu.
The chef contrbutons of each of these s groups of foods may be sum-
marzed as foows:
1. Breads, fours, and cereas furnsh energy, proten, phosphorus, and ron.
Ther protens are not whoy ade uate, but can be suppemented, as wth m .
The whoe or whoe-ground grans and fours are rcher n mneras and vta-
mns than are the hghy med gran products.
2. M s an e ceent source of cacum, phosphorus, protens of good
uaty, vtamn A and vtamn G. In a these factors t suppes cheapy
what most cereas ac . It s aso a good source of vtamn B. Butter, cheese,
and other m products carry practcay the orgna nutrtve vaues of the
m or cream from whch they are made.
3. ean meat, fsh, poutry, and eggs are mportant for ther protens, whch
are of e ceent uaty. Eggs, ver, and ean meats are good sources of ron.
ver and eggs are aso good sources of vtamn A. A these foods are m-
portant for the favor and nterest they gve to a mea.
4. egetabes and fruts vary wdey n ther energy and proten vaues and
n ther mnera and vtamn content. As a group, they ma e ther chef con-
trbuton to the det as sources of mneras and vtamns. Green eafy vege-
tabes, such as spnach, ae, turnp tops, beet greens or mustard greens, and
other vegetabes of green coor, such as fresh peas, asparagus, and strng beans,
are economca sources of ron and vtamn A. arrots and some other yeow-
coored vegetabes are aso good sources of vtamn A. Most fresh vegetabes
and fruts contrbute vtamn B. Tomatoes, raw cabbage, and ctrus fruts are
the best sources of vtamn . Most vegetabes and fruts furnsh roughage and
are an ad n mantanng good ntestna hygene. They aso add varety to
the meas by ther coor, favor, and te ture.
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MEA P ANNING
5. Most fats are mportant prmary as concentrated sources of energy.
They are usefu for favor, and they gve any mea a "stayng uaty." Butter
carres most of the vtamn A of the m or cream from whch t s derved
and s a fary cheap source of ths vtamn. Too much fat, however, nter-
feres wth dgeston.
6. Pure sugar provdes ony energy and favor. ane and sorgo moasses
or srups contan cacum and ron, but these eements are removed n the re-
fnng process. Sweets shoud be used many at the end of a mea. Ther
hgh favor and rapd absorpton spos the appette for more essenta artces
of food.
As a prncpe of good nutrton, a s of these groups of food shoud be
represented on the tabe every day. or such a det at bera cost, the pro-
porton of each nd of food may be ndcated by a dvson of the food doar
about as foows (fames wth chdren of course re urng the hgher propor-
ton of m ):
25 to 30 cents for m , cheese, butter, and cream ( to )
30 cents for fruts and vegetabes (not more than )
25 to 30 cents for ean meat, fsh, and eggs (about )
15 to 10 cents for bread, four, cereas, fats, sugar, and acces-
sores (about )
The varety wthn each group of foods offers a very wde range of choce
from the standpont of esthetc vaues. th a nowedge of needs and vaues,
wth ntegent buyng, s fu coo ng, good taste and udgment n the com-
bnaton of favors, te tures and coors, the famy meas can aways be vared,
nterestng and we baanced.
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A UE O OOD STANDARDS
By DR. . . SKINNER
Assstant hef, Bureau o hemstry, Department of Agrcuture
The average housewfe, when ma ng her day purchases of food, tte
apprecates the safeguards that have been created by edera and State aws
to permt her not ony to e ercse an ntegent seecton n the uaty of the
food purchased, but aso to assure her, f she w use a modcum of care by
readng the abe attached to the contaner of the product, of gettng ust what
she as s for of gettng a product free from any added harmfu ngredent and
whch has been prepared n a reasonaby santary manner. The actvtes
under the edera ood and Drugs Act, and smar suppementary aws and
ordnances enacted by States and muncpates snce the passage of the edera
aw, thoroughy cover the producton and sae of food through numerous
agences about whch the genera pubc hears or nows very tt :, but whch
are mportant factors n the effcent contro of our food suppes. One of these
agences s the edera ood Standards ommttee, a scentfc board of nne
members apponted by the Secretary of Agrcuture, three members beng
seected from the Department of Agrcuture, three from the Assocaton of
State ood Offcas and three from the Assocaton of Offca Agrcutura
hemsts. The functons of ths board are to f the dentty of foods, name
the consttuents whch normay enter ther composton, and set standards to
nsure ther purty wthout dstncton as to grade. A defntons are based
upon common understandng n accordance wth Amercan usage. or e -
ampe, "vnegar," whch orgnay referred to sour wne, s defned as appyng
ony to appe cder vnegar that has at east 4 per cent acd strength. Pure
cder vnegars w dffer n uaty, dependng upon the nd and character of
the appes used and upon the care used n the fermentaton of the cder. . . .
Smary, four s defned as wheat four, wth the resut that rye four, corn
four, and buc wheat four re ure proper abeng. Ths appes as we to
butter, cheese, ams, ees, spces, and other products. avorng e tracts,
for nstance, conform to the standards f ed by the ood Standards ommttee.
Any vana e tract upon the mar et that does not contan the re ured amount
of soube matter e tracted from a defnte uantty of vana beans s adu-
terated under the aw. . . .
If carefu attenton s gven by the purchaser to the statements on the
abe, whch are most rgdy censored by edera and State food offcas,
there w be no opportunty for the substtuton of an mtaton or sub-standard
product for the genune artce.
A these safeguards of the dentty and character of our foods have been
estabshed by our severa governmenta agences, but the ueston often arses,
''Does the purchaser ta e fu advantage of these heps to ma e the most n-
tegent seecton of hs foods " . . . Ths ready nformaton on food standards
may be had by obtanng from the Unted States Department of Agrcuture a
free copy of rcuar No. 136, Standards of Purty for ood Products.

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SO IA SUGGESTIONS
By MRS. AREN E DI
The et uette generay appcabe to the soca fe of many ctes and
towns throughout the country s often mseadng n the offca and resdenta
"merry-go-round" of the natona capta.
rom her nowedge of socety at home, the newcomer n ashngton mght
e pect the estabshed resdents to ca upon her, or at east to ma e some
overture, whch woud suggest that they desred to ma e her ac uantance.
That rue generay hods for ashngton resdenta socety, but not where
offca socety s concerned. The newcomer n ashngton shoud earn a few
genera rues that are usuay foowed among her coeagues, and then she
shoud aow her own good sense and breedng to gude her n other respects.
PRE EDEN E IN ASHINGTON A ORDING TO THE
IMPORTAN E O THE O I E
A B
The Presdent The Soctor-Genera
The ce Presdent rst Secretares of Embassy and e-
Ambassadors N ,I I gaton ( oregn)
The hef ustce / -'H"'"1 Undersecretares and rst Assstant
Mnsters Not aereed Secretares (Amercan)
Assocate ustces / Governor of the edera Reserve
The Spea er ommssoner of the Interstate om-
abnet merce ommsson
Senate Secretary of the Smthsonan Insttute
hef of Staff of the Army ( u) Drector of Pan-Amercan Unon
hef of Operatons of the Navy Second and Thrd Secretares
( u) ( oregn)
House of Representatves Second and Thrd Assstant Secretares
harge d'Affares (Amercan)
Ma or Generas, Rear Admras stng members of the Dpomatc
ounseors ( oregn) orps and retred van and
Mtary, Nava Attaches ( oregn) Mtary Offcas
RU ES O PRE EDEN E IN O I IA ASHINGTON
The Presdent
The hef E ecutve of the Naton.
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SO IA SUGGESTIONS
The ce Presdent
The ce Presdent represents the person of the Presdent durng the ab-
sence of hs chef, but hs offce s that of Presdent of the Senate of the Unted
States. He s the presdng offcer of that body, wth the power of a vote ony
n the case of a te. The ce Presdent ran s ne t to the Presdent n the
offca fe.
Ambassadors from oregn Governments
An Ambassador from a foregn government represents the person of hs
ruer and s accorded the respect due that poston. He precedes a offcas
under the ran of the ce Presdent. Hs ran s so hgh that sedom does a
hostess nvte one of an e ua or hgher ran to her dnners at the same tme.
An Ambassador usuay e pects to be the ran ng guest at a functon.
The hef ustce
The hef ustce of the Unted States Supreme ourt s apponted by the
Presdent durng the term of hs natura fe and s the head of the most power-
fu udca body n the word. There s a wde dfference of opnon as to the
reatve ran of an Ambassador and the hef ustce. There are many per-
sons who procam that there s ony one hef ustce, whe there are many
Ambassadors, representng, n some nstances, the same soveregn. They cam
that the Supreme ourt, beng the hghest trbuna, shoud be recognzed as
supersedng an embassy. However, the good w emboded n the e presson
of "courtesy to the stranger" prevas, and an Ambassador precedes the hef
ustce. However, a wse host entertans an Ambassador and the hef ustce
separatey.
The Mnsters
A Mnster represents the government from whch he s sent and aways s
superseded, n the dpomatc set, by an Ambassador, rrespectve of the ength
of servce of the Ambassador n the country. The rue of "courtesy to the
stranger" governs n the case of the Mnsters, the same as wth the Ambassa-
dors. A Mnster, therefore, outran s an Assocate ustce of the Supreme
ourt.
The Assocate ustces
The Assocate ustces are apponted by the Presdent to serve durng the
term of ther natura ves and ran n the offca fe of ashngton accordng
to the ength of ther servce. In no case, however, do they outran the hef
ustce, rrespectve of the ength of hs servce wth the ourt. ust as there
s a dfference of opnon concernng the ran of the Ambassadors and the hef
ustce, so s there ute a dfference of opnon as to the reatve nportanee
of the poston of the ustces and the Mnsters. Agan the rue of "courtesy
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SO IA SUGGESTIONS
to a stranger" governs n ashngton, and a Mnster outran s an Assocate
ustce.
The Spea er
The Spea er of the House of Representatves s eected by hs coeagues n
the House and s chosen from the ran s of the ma orty party. There are
many persons who contend that the Spea er, as the duy eected head of the
ongressona dstrcts of the country, s entted to consderaton e ua to or
greater than that accorded the ce Presdent. They aso state that the ce
Presdent merey understudes the Presdent, and s the presdng offcer of the
Senate wth the power of a vote ony n the case of a te. To avod dscusson,
the Presdent gves a dnner to the ce Presdent and to the Spea er on dffer-
ent evenngs. Offcay, they sedom, f ever, brea bread together, because a
wse hostess nows her ashngton.
The abnet
The members of the abnet are. apponted by the Presdent and serve
durng hs peasure. The Department of State was the frst abnet offce
created by the young Revoutonary government and s the offce whch has
charge of the foregn affars of the government. The abnet members are
drecty responsbe to the Presdent and to hm aone. The order of precedence
of the heads of these departments s determned by the date of creaton of
ther department after the Revouton.
State, Secretary of Navy, Secretary of
Treasury, Secretary of Interor, Secretary of
ar, Secretary of Agrcuture, Secretary of
ustce The Attorney-Genera ommerce, Secretary of
Post Offce The Postmaster-Genera abor, Secretary of
The ades of the abnet are very punctous about ma ng ther frst cas,
and especay up9n the ades of the Senate. The abnet ades usuay begn
"ther rounds" wthn a few wee s of the appontment of ther husbands to
membershp n the Presdent's offca famy.
THE SUPREME OURT USTI ES t
THE HIE USTI E
Name Date
Mr. hef ustce Hughes
THE ASSO IATE USTI ES
Mr. ustce an Devanter 1910
Mr. ustce McReynods 1914
Mr. ustce Brandes 1916
Mr. ustce Sutherand 1922
Mr. ustce Buter 1923
Mr. ustce Stone 192f
Mr. ustce Roberts 1930
Mr. ustce ardozo 1932
The above st comprses the members of the Supreme ourt n 1933 and
shows the order of precedence of the ustces accordng to the ength of servce
wth the e cepton of the hef ustce. He aways heads the ustces, rrespec-
tve of the date of hs enterng upon hs dutes.
Denotes that the ustce s unmarred.
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SO IA SUGGESTIONS
The Senate
The members of the Senate of the Unted States are eected for a term of
s years by the eectorate of ther respectve states. The Presdent pro tem
of the Senate s a senator of the ma orty party who s eected by hs coeagues
to understudy the ce Presdent. He precedes a other Senators at functons
where there are offcas present. The members of the senate are ran ed ac-
cordng to the ength of ther servce n that body. If two senators are "sworn
n" on the same day on the foor of the Senate, precedence s gven that Senator
whose state frst came nto the Unon.t
The reatve mportance of the offca poston of a Senator and a abnet
offcer has been argued, and a genera compromse has been effected between
them for soca purposes. It s now recognzed that a Senator who represents
a soveregn state by the drect vote of the peope s n a superor poston to
that of an offcer apponted by the Presdent to serve durng hs w, and whose
appontment must be ratfed by ths same Senator. However, on account of
the poston of trust and confdence reposng n the abnet offcer owng to hs
cose reatonshp to the Presdent, the abnet member s accorded a superor
ran ng at soca affars. Owng to ths genera soca compromse, the abnet
offcer now ma es frst cas upon the Senator and thus admts hs nferorty n
offca ran , but after that frst gesture, e cept possby among hs coeagues,
he s accorded a hgher ran ng at functons where there are offcas present.
The ades of the Senate ma e frst cas upon ther coeagues who have
preceded them to ashngton. The peasure of cang upon one's ran ng
Senate ades s usuay accompshed by the newcomer durng the frst few
months of arrva n the natona capta.
TAR E O STATES AND DATES O THEIR ADMISSION INTO THE UNION t
Deaware 7 December 1787 Ar ansas 15 une 1836
Pennsyvana 12 December 1787 Mchgan 26 anuary 1837
New ersey 18 December 1787 orda 3 March 1845
Georga 2 anuary 1788 Te as 27 December 1845
onneetcut 9 anuary 1788 Iowa 28 December 1846
Massachusetts 6 ebruary 1788 sconsn 29 May 1848
Maryand 28 Apr 1788 aforna 9 September 1850
South arona 23 May 1788 Mnnesota 11 May 1858
New Hampshre 21 une 1788 Oregon 14 ebruary 1859
rgna 25 une 1788 Kansas 29 anuary 1861
New or 26 uy 1788 est rgna 20 une ' 1863
North arona 21 November 1789 Nevada 31 October 1864
Rhode Isand 29 May 1790 Nebras a 1 March 1867
ermont 4 March 1791 oorado 1 August 1876
Kentuc y 1 une 1792 North Da ota 3 November 1889
Tennessee 1 une 1796 South Da ota 3 November 1889
Oho 29 November 1802 Montana 8 November 1889
ousana 8 Apr 1812 ashngton 11 November 1889
Indana 11 December 1816 Idaho 3 uy 1890
Msssspp 10 December 1817 yomng 10 uy 1890
IHnoa 3 December 1818 Utah 4 anuary 1896
Aabama 14 December 1819 O ahoma 16 November 1907
Mane 15 March 1820 New Me co 6 anuary 1912
Mssour 10 August 1821 Arzona 14 ebruary 1912
Denotes the 13 orgna states.
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SO IA SUGGESTIONS
Governors of States stng n ashngton
A governor has great power wthn the boundares of hs own state, but he
s accorded ony a mted ran ng when vstng the natona capta.
hef of Staff of Army ( u)
The hef of Staff of the Army s a fu genera and s the head of the Army
after the Presdent, who s ts ommander-n- hef. The hef of Staff pre-
cedes the hef of Operatons of the Navy, a thngs beng e ua, because
the ar Department was created before the Navy Department after the
Revoutonary ar. However, ths does not foow, f the mtary ran of the
hef of Staff of the Army s beow the correspondng nava ran of the hef
of Operatons of the Navy.
hef of Operatons of the Navy ( u)
The hef of Operatons of the Navy s a fu admra durng hs tenure of
offce and s the head of the Navy, after the Presdent, who s ts head as the
hef E ecutve.
ar and Navy Departments
THE ARM THE NA T
Genera ( u) Admra ( u)
eutenant Genera ce Admra
Ma or Genera Rear Admra ( rst haf)
Brgader Genera Rear Admra (Second haf)
oone aptan
eutenant oone ommander
Ma or eutenant ommander
aptan eutenant
rst eutenant eutenant, unor Grade
Second eutenant Ensgn
The Marne orps s a part of the Navy, and the ran s of ts offcers foow
the Navy ead, but are assgned the ttes of the Army ran s.
Members of the House of Representatves
The House of Representatves conssts of 435 members who are eected for a
term of two years to represent the ongressona dstrcts of the forty-eght
states. It s customary n ashngton for cvans of hgh ran to precede the
offcers of the Army and Navy Departments. However, at most functons, one
w fnd the hef of Staff of the Army or the hef of Operatons of the Navy
gven a superor ran ng than s accorded ongressmen. The stuaton s not
ute anaogous to that of the Senate and the abnet, because ony the Senate
ratfes the commssons of the Army and the Navy. However, to avod con-
fuson, the heads of the Army and Navy mght ca upon members of the
House to admt ther nferorty n ran but w accept a courtesy ran ng
ahead of ongressman because of ther cose reatonshp to the Presdent. A
ashngton hostess uety soves the probem by not nvtng members of
the ower House and ran ng offcers of the Natona Defense to her dnners
on the same evenng.
The members of the House are ran ed accordng to the ength of ther
servce n that body. The custom foowed n the House s the same as that
of the Senate. If two ongressmen are "sworn n" to offce on the same day,
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SO IA SUGGESTIONS
precedence s gven to the ongressman whose state frst entered the Unon.
Ths rue of the states s very smpe and easy determned.
The probem of cang woud deveop nto a feat of endurance f new ades
of the House attempted to ma e frst cas upon a of ther coeagues n the
House. It woud be tme to return home before the tas were haf ac-
compshed. Therefore, ades of the House usuay content themseves wth
cang upon the ades of ther own State deegaton, ncudng the wves of
ther two Senators and n addton, to vst the ades of the ommttees of
whch ther husbands are members. That procedure w aow them tme "to
do" some of "the days" of the wves of hgher ran ng offcas than ther hus-
bands, besdes gvng them a chance to ma e some frendshps outsde the
offca set.
harge d'Affares
Ma or Generas, Rear Admras.
ounseors
Mtary and Nava Attaches.
The Soctor-Genera
The Soctor-Genera of the Department of ustce outran s a assstant
secretares. Hs offce s an e cepton to the rue of ran ng offcas accordng
to the creaton of ther departments. The reason s that the Soctor-Genera
renders decsons whch are bndng on a departments. He sts as a ourt
of Appea.
A B
The Soctor-Genera precedes a as- The Assstant Secretary of Navy
sstant secretares rst Assstant Secretary of the In-
rst oregn Secretares teror
The Undersecretary of State Assstant Secretary of Agrcuture
The Undersecretary of Treasury Assstant Secretary of ommerce
Assstant Secretares of State (4) Assstant Secretary of .abor
Assstant Secretares of the Second Assstant Secretares n the or-
Treasury (3) der of creaton of department
The Assstant Secretary of ar Thrd Assstant Secretares n the or-
Assstant Attorney-Generas n the De- der of creaton of department
partment of ustce (7)
rst Assstant Postmaster-Genera
There are severa e ceptons to the genera rues of precedence n ash-
ngton one earns that the Undersecretary of State precedes oregn ounseors
and rst Secretares, because he sometmes ta es the pace of hs chef, who s
the Amercan head of the dpomatc corps. Agan, the Assstant Secretares
of the ar and Navy Departments precede Ma or Generas and Rear Admras
as they, too, sometmes ta e the pace of ther chef.
Offca Days at Home
Any wee day The hte House.
Monday The ustces of the Supreme ourt.
Tuesday The House of Representatves.
ednesday The ce Presdent, the Spea er, the abnet, and Assstant
Secretares.
t See 'Tabe of States and Dates of Ther Admsson nto the Unon" on page .
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SO IA SUGGESTIONS
Thursday The Senate.
rday Embasses and egatons.
1. Anyone may ca at the hte House who desres to show hs respect
for the hef E ecutve and hs wfe.
2. Anyone may ca upon the ce Presdent and hs wfe, the ustces and
ther wves, and at the Embasses and egatons on the offca recevng days.
Anyone may ca at the Spea er's home, the homes of the abnet members,
the Senate, and the House, but at these homes the vstors are usuay more
mted to the offca and resdenta sets.
3. Anyone may ca upon the wfe of the offca whose offca poston s
of hgher ran than that of her own husband. Resdenta ashngton cas
upon a newcomers.
The hte House
Offca and resdenta women n ashngton eave cards, wth ther name
and address thereon, at the hte House once a year, preferaby as soon after
ther arrva n ashngton n the fa as possbe. A caer s not e pected to
be receved. A footman ta es the cards at the steps of the hte House.
A custom has deveoped n ashngton for ades who have made ths
ceremona vst to wrte to the Soca Secretary of the hte House and as to
be receved by the Presdent's wfe. The Secretary w answer prompty and
set an hour or w gve some ade uate reason for noncompance wth the
re uest.
ang
As soon as the soca season opens, ades shoud eave cards, on the offca
recevng days, upon the wfe of the ce Presdent, the wfe of the Spea er of
the House, the wves of ustces of the Supreme ourt, and other ades whose
husbands are of hgher offca ran than ther own husbands. A frst cas
shoud be made n person and w cance any further offca obgaton, so
ong as both ades reman n the same offca poston. Any further e change
of cas s consdered soca.
hen cang, a woman w eave a ont vstng card of her husband and
hersef for the "ady of the house" and one of her husband's cards for the
"genteman of the house." If she has no ont card, the caer w eave her
own card for the "ady of the house," and two of her husband's ndvdua cards,
one for the "ady" and one for the "genteman of the house." In other words,
a woman does not ca upon a man. If there s a guest of honor or a daughter
n the househod, eave cards for them, ether a ont card of the vstor or
ndvdua cards of her husband and hersef. Never eave more than three of
the woman's cards, regardess of the number of ades n the househod.
hen a person attends a tea or afternoon recepton to whch cards have
been sent, he or she cances the obgaton of a ca. A smpe rue hods that
any entertanment whch cas for the eavng of vstng cards does not re ure
a "party ca" on the part of the guests. Never eave cards at an evenng en-
tertanment.
If one has unched, dned, or attended an evenng entertanment, on the
foowng day eave a card at the door wthout as ng for the hostess. If one
wats for a onger perod to eapse before ma ng one's "party ca," one s
e pected to as for the hostess.
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SO IA SUGGESTIONS
Strangers n ashngton
Strangera vstng ashngton durng the soca season are aways at berty
to ca upon ades whose husbands are of the offca, dpomatc, or potca
ran . However, t s we for the newcomer to enst the ad of some frend
n ashngton who " nows her way around." In foowng ths pan, deght-
fu afternoons may be spent n "gong the rounds" from the ustces' day on
Monday through and ncudng Dpomatc day on rday.
Socety oumns
The socety coumns n the ashngton newspapers fuf a dstnct soca
need. rom eary wnter through to the eary sprngtme, these coumns fur-
nsh wth great accuracy the dates of offca dnners, receptons, days at home,
and changes of soca pans. By foowng the papers, hostesses may avod
confct of dates wth other hostesses n ther mutua entertanng and nsure
for one another the guests whom each desres to entertan. Before settng out
for an afternoon of vstng, the carefu woman gances at the socety coumns
to earn whether or not certan ades are recevng that day or have canceed
"ther days at home." Hostesses n ashngton announce ther soca pans
wth as much care as that empoyed by ther husbands n ssung a statement.
orm of ards
Styes n cards change from year to year, but n genera, the vstng card of
the husband foows the ength and type of the card of hs wfe.f
ont ards ard of fe
The ce Presdent Mrs. Doe
Mrs. Doe D. . Address
D. . Address
Indvdua ards
The ce Presdent
The hef ustce
or Assocate ustces:
Mr. ustce Doe
The hef ustce
Mrs. Doe
D. . Address
Mr. ustce and
Mrs. ohn Doe
D. . Address
Mrs. Doe
D. . Address
Mrs. ohn Doe
D. . Address
or the abnet:
The Secretary of State,
Treasury, ar, and other
abnet Secretares wth
the two e ceptons gven
herewth:
The Attorney-Genera and
The Postmaster-Genera
The Secretary of State,
Treasury, ar and other
abnet Secretares
Mrs. Doe
D. . Address
The Attorney-Genera and
The Postmaster-Genera
Mrs. Doe
D. . Address
Mrs. Doe
D. . Address
Mrs. Doe
D. . Address
t Soca ashngton, Anne S ure, ashngton, D. .
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Indvdua ards
The Spea er
ard of fe
Mrs. Doe
D. . Address
ont ards
The Spea er
Mrs. Doe
D. . Address
or a Senator:
Mr. Doe Mr. and Mrs. Doe Mrs. Doe
New or D. . Address D. . Address
(The name of the state he represents s engraved at the rght-hand corner.)
or a ongressman:
Mr. ohn Doe
The Soctor-Genera
The Undersecretares, Assst-
ant Secretares, and the
offcers of the Army and
Navy have ther cards en-
graved wth ther ttes.
The Governor of the edera
Reserve, the ommssoner
of the Interstate ommerce
ommsson, the Drector
of the Pan-Amercan
Unon, and the heads of
the muttudnous courts,
commssons, boards, ad-
mnstratons, bureaus, cor-
poratons, and nsttutons
have ther respectve ttes
engraved on ther cards.
The head of a commsson
whch s of hgh mportance
w usuay use on hs vst-
ng card the wordng, "The
ommssoner of ," whe
the heads of other boards
or corporatons w have
ther vstng cards en-
graved wth ther own
names and the names of
the servces wth whch
whch they are connected.
Mr. and Mrs. ohn Doe
D. . Address
The Soctor-Genera and
Mrs. ohn Doe
The Undersecretary of and
Mrs. ohn Doe
D. . Address
Genera or Admra and
Mrs. ohn Doe
D. . Address
The Governor of the edera
Reserve Board
Mrs. ohn Doe
D. . Address
Drector of the Pan-Amercan
Unon
Mrs. ohn Doe
D. . Address
The ommssoner of and
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
Mrs. ohn Doe
D. . Address
To Address an Offca of Ran n ashngton
hen spea ng to an offca of ran wth whom one s not on famar
terms, address hm as Mr. Presdent, Mr. ce Presdent, Mr. Ambassador, Mr.
hef ustce, Mr. Mnster, Mr. ustce, Mr. Spea er, Mr. Secretary for the
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SO IA SUGGESTIONS
members of the abnet wth the e cepton of Mr. Attorney-Genera and Mr.
Postmaster-Genera, Mr. Senator, Mr. ongressman, and Mr. Soctor-Genera.
Address men of mtary and nava ran accordng to ther ttes, and e-
wse the heads of other boards, corporatons, and commssons by usng the
pref "Mr." before ther tte.
Never address an assstant secretary- as Mr. Secretary. That desgnaton
s reserved ony for the abnet offcer. The assstants to the abnet offcers
are addressed as "Mr. ."
Address the wves of these offcas by usng the word "Mrs." before ther
surname n the case of Amercan women. It s aways proper to use the word
"Madam" n the case of foregn ades regardess of tte, wth the e cepton of
those from Engsh-spea ng countres, when t s proper to use ther tte, or f
they have none, to foow the Amercan custom.
orm of Notes to Offcas
If not on famar terms wth the offcas, use the foowng form n wrtng
to them:
My dear Mr. Presdent, Mr. ce Presdent, Mr. hef ustce, Mr. ustce,
and so on down the ne of offcas.
Address the wves of the Presdent, the ce Presdent, and other offcas as
"Mrs." as s customary n ordnary soca usage.
In wrtng to the Presdent and other hgh offcas address the enveope as
foows:
The Presdent The hef ustce
The hte Ifouse D. . Address
The ce Presdent Mr. ustce
D. . Address D. . Address
or the Embasses and egatons:
Indvdua Notes ont Notes wth Hs fe
H. E. (meanng Hs E ceency) The T. E. (meanng Ther E ceences)
Ambassador of Braz or The Brazan The Ambassador of Braz and
Ambassador Madam
The Mnster of Denmar or The The Mnster of Denmar and
Dansh Mnster Madam
The e pressons "H. E." and "T. E." are not used e cept n the case of an
Ambassador.
The harge d'Affares The harge d'Affares and Madam
In the case of other dpomats, use ther tte f they have one. In other
cases, foow the Engsh method and use the words "Mr.", "Mrs.", or "Madam,"
when addressng the wves of foregn offcas.
Invtatons
Invtatons or "commands" to the hte House shoud be answered m-
medatey and accepted. Iness shoud be the ony e cuse for not compyng
wth the Presdent's re uest. If one has arranged a dnner or uncheon, as the
case may be, at one's own home, substtute another hostess for one's sef. If
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v SO IA SUGGESTIONS
engaged for the tme nvted to the hte House, brea the engagement and
gve the reason to one's prospectve hostess. Send the repy to the hte
House and address t to The Secretary to the Presdent, The hte House.
In acceptng an nvtaton from the Presdent, ce Presdent, Ambassadors,
and hgh offcas, use the term "have the honor to accept" nstead of the ess
forma form of "have the peasure to accept." Invtatons from the hte
House to receptons, muscaes, and other genera affars need no forma ac-
nowedgment.
Introductons
It s safe to foow the Engsh rue and spea to one's feow guests,
whether or not one has been ntroduced. Usuay a courteous hostess attempts
to present those guests to one another who are paced n the same genera
vcnty. In ashngton, the ades are seated at dnner accordng to the ran
of ther husbands, and t foows that guests are often uneveny dstrbuted. In
other words, a genteman w sometmes ta e a guest n to dnner and be
seated a dstance away from her. However, ths practce s ony possbe wth
respect to the ower ran ng guests.
orm of Proceedng to Dnner
If the Presdent s present, the hostess eads the way wth the Presdent,
and the host foows mmedatey behnd wth the Presdent's wfe. The re-
manng guests foow, and the genera rues of precedence are carred out, but
t s not obgatory. The man thng s to reach the dnng room wth as tte
confuson as possbe. The above cted rue s sometmes foowed n the case
of the ce Presdent and hs wfe. However, n entertanng an Ambassador
or other hgh ran ng offca, the host w ead the way nto the dnng room
wth the ran ng ady, and the other guests w foow. The hostess and the
ran ng offca w brng up the rear.
Pacng of Ran ng Offcas
The ran ng offca s aways paced at the rght of the host or hostess and
s the frst one to ta e hs or her eave of ther host and hostess. It s con-
sdered bad form for any guest to ta e hs eave before the ran ng guest has
frst ta en hs or her departure.
ourtesy Ran
The custom n Amerca has been to accord a courtesy ran to the wves of
offcas. However, n no event does ths courtesy e tend to the members of
the offca's famy. The ades of hs famy other than hs wfe have no
precedence.
The unmarred daughters of the Presdent have been e tended a courtesy
ran n offca socety and have outran ed mnor offcas.
Guests of Honor
There are many occasons when an offca hostess nvtes "frends from
home" to be guests of honor for a certan evenng. These frends en oy
meetng the members of the offca word, but they must not be surprsed to
fnd themseves far away from ther hosts. The e panaton s smpe. It a
generay accepted that an offca, whe n offce, cannot ose hs ran , and,
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SO IA SUGGESTIONS
therefore, the rues of precedence govern. The guests of honor may receve
wth the hosts, and may reman to bd farewe to the ast guest, but the ran -
ng offcas are seated near the hosts as usua.
A guest of honor shoud not be made a co-host or hostess. That honor s
reserved for an offca of ran or may be reserved for a member of the famy.
Tabe Et uette
The decacy and refnement of ndvduas are e hbted at the tabe. hen
seated at the tabe, unfod one's nap n and pace t on the ap. Do not tuc
t around one's body e a chd's bb, regardess of the sze of one's ap.
Do not ta e two servngs of anythng. Do not brea bread nto the soup.
Do not m food upon the pate. Do not pace sat upon the tabecoth. It
s paced upon the bread and butter pates.
Use spoons for soft foods, such as custards, but use a for wherever possbe
t s far better form. One can easy be served an entre dnner wth for s
aone. However, a spoon s approprate for soup and possby for berres.
Don't pc the teeth at the tabe, but f one s absoutey unhappy wthout
payng that tte attenton to one's mouth, pace the toothpc behnd a
nap n and attend to the matter unostentatousy.
hen one has fnshed wth the nfe and for , pace them n the center
of the pate. Do not aow them to reman sprawed over the pace.
Servce at dnner s aways at the eft sde of the guest n order to aow
the guest to use hs or her rght hand.
rench Terms
A a mode: Accordng to the stye.
arte banche: Permsson wthout restrcton.
orsage bou uet: owers at the wast.
Debutante: A young gr presented to socety.
Decoete: A ow-cut evenng gown.
En route: On the way.
P.P. .: Pow prendre conge to ta e eave. P.P. . wrtten on cards de-
notes that the person s about to depart.
R 3. P.: R6pondez a' vous pat Kespond f you pease pease repy
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TAB E DE ORATION AND SER I E
(An artce rewrtten from one contrbuted by a former member of the ub househod)
In pannng a dnner and the servng of the food, the sze, e upment of the
tchen and dnng room, and the number and e perence of the servants re-
ured must be consdered by the carefu hostess. The most approved way of
arrangng a tabe s about the same everywhere. A we-ordered famy tabe
and the one more eaboratey panned dffers ony n the uaty of the napery,
gass and chnaware, and the artstc taste of the hostess.
The Tabe
Seect a tabe cover wth care, for t s the foundaton, as t were, of a suc-
cessfu entertanment. Arrange fowers, wth or wthout foage, and pace them
n a arge dspay n the center or n sma vases at the four corners of the
tabe. andes are often used wth deghtfu effect at dnner and uncheons,
for the soft gow umnates gass and sver, besdes beng a most becomng
ght to the ades. A snge gass for a fower or a ow one for a sma custer of
bossoms paced before each cover gves a pretty effect. It s permssbe for
a hostess to attempt unusua or orgna decoratons, whch often ma e her
entertanment a success, so ong as the tabe does not seem too bzarre or over-
crowded. Novety decoratons to feature hodays, festve occasons, and speca
actvtes such as hunts, gof, and tenns tournaments, and swmmng matches
are ceary approprate. A hostess may show her orgnaty and ndvduaty
n tabe servce, athough there are a few fundamenta prncpes whch she
usuay observes. She shoud set her tabe accordng to her menu pace a
pates a certan dstance from the edge of the tabe and from each other ar-
range a sma sverware n an ordery manner, and the artce frst to be used
shoud be paced at the outsde of the apponted number.
orma and Informa Servce
The Russan stye of tabe servce seems to forbd the pacng of foods on
the tabe at forma uncheons and dnners, whe the Engsh methods favor
some servce from the host or hostess. On the other hand, there seems to have
deveoped a hafway method for the Amercan hostess. She seems to be per-
mtted a compromse and s aowed to have certan foodstuffs served at the
tabe, whe others she may have served drecty from the tchen for ndvdua
servce. On a forma dnner tabe, the centra decoratons are the ony appont-
ments paced beyond the reach of the guests. The servces of s ed waters
and mads create an atmosphere of dgnty and effcency and aows the hostess
to en oy her guests. Rues of tabe settng and food servce are founded upon
we-estabshed customs, but are often modfed to sut the mmedate oc-
cason.
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TAB E DE ORATION AND SER I E
Dagrams and ards
At dnners and uncheons, t s customary to use pace cards wth the name
of the guest wrtten thereon before each cover, both for the embeshment to
the tabe and as a convenence to the guests. Un ue pcture cards, apt uota-
tons, or other suggestve remnders of the day are often hepfu n gvng a
truest some conversatona ead. or a arge dnner or uncheon, a dagram of
the tabe wth the covers ceary ndcated, and names of the guests dstncty
wrtten thereon s practcay essenta. The dagram s conspcuousy paced
where the guests assembe and gves ther e act seatng arrangement. Sma
cards on whch s wrtten the name of the ady are usuay suffcent for smaer
dnners. These cards are encosed n sma enveopes wth the name of the
genteman on the outsde. They are paced on a tray and ta en by the gente-
men to earn the name of the ady who w be ta en by hm n to dnner, and
wth whom he w probaby spend most of the evenng.
The Hostess
A hostess of e perence and ngenuty w often concea the absence of sup-
pes or ac of ade uate servce. or e ampe, she may use a runner down
the tabe or ace does to concea the onng of two short tabecoths. She
often resorts to the use of novety decoratons to concea an nade uate suppy
of sutabe appontments for her tabe. Agan she saves attendant servce by
usng an edbe centerpece, such as a beautfu frut dspay, or attractvey
decorated dessert or ca e. She paces reshes, oves, ceery, candes, and nuts
on the tabe, both for the purpose of savng tabe servce and for e pedtng
the servce of the mea. Agan, she may have her frut coc tas so rch and
danty n appearance that the ac of a proper frut spoon w not be mssed.
The cever hostess reazes the vaue of a abor and tme-savng devces, and
she nows how to adapt hersef to a perod whch has made a ong and too
forma dnner very unpopuar.
These few suggestons on tabe decoraton and servce may be hepfu to her
because, by foowng them, she may be spared confuson among her guests and
man or mad servce, and she certany w be nsured more peasure for hersef.
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GARNISHING E E TS
By MRS. ESTER . DI KINSON
Many a tme, n my traves, have I sat down to unch or dnner hungry as
a bear, but when the food was paced upon the tabe, my appette woud sud-
deny begn to wane. The vegetabe was mushy, or the meat was heaped upon
the patter n any od way, or the mashed potato was pac ed down fat n the
dsh nstead of beng ped hgh and fuffy. A man mght say t does not ma e
any dfference how the food oo s f t s we coo ed and we seasoned, but
t does ma e a dfference and even "mere man" fees the danty, appetzng
touch a garnshed dsh gves, athough he w not aways admt t. So even f
you dp not have to do the actua coo ng, t s nce to now a bt about
"dressng up" your dshes, and I w te you many of ther tte trc s. By
ta ng a tte tme and usng a tte ngenuty, you can ma e a smpe dsh
attractve and temptng to the eye as we as to the paate, and you w fee
we repad, I am sure, for your troube n the apprecaton of your husband or
your frends when they st down to your uncheon or dnner tabe. hy, my
dears, even the pebean turnp or cabbage can be made appetzng f t s we
coo ed and seasoned and paced on the patter n the form of a rng, wth
fuffy mashed potato ped hgh n the center and the rng surrounded wth a
border of sausage ca es or crsp hot weenes.
egetabes
Rce ma es a fne border, and goes we wth any creamed dsh. The easest
way to ma e a border of rce or mashed potato, after the vegetabe s coo ed
and seasoned, s to pace t n a hot oed rng mod, nvert the mod on the
patter or pate, and then remove the mod. If you do not have a rng mod,
try pacng a pan of any shape n the mdde of the dsh (be sure the outsde
of the pan s we oed), pac the hot rce or potato around the pan, and then
carefuy remove the pan. reamed chc en, vea, ham, or dred beef are de-
cous both n oo s and taste f surrounded wth mashed potato nests fed
wth buttered peas or carrots or both.
A very pretty dsh, especay so f t s to be used at a buffet uncheon or
supper, can be made by arrangng severa coorfu vegetabes on a patter and
surroundng them wth mashed potato put through the pastry bag. Even ch-
dren and fnc y fo s w eat spnach f t s "dressed up" a bt n a fancy
dress. It must be very we seasoned to be good. Try ma ng t n a mound
and decoratng t wth dases made from hard-boed eggs. Stea s attractve
wth a border of potato cro uettes or potatoes rench fred, or any vegetabe
that goes we wth a stea . An egg dsh s aways more attractve f t s
danty garnshed wth crsp bacon or a few sprgs of parsey. Many vege-
tabes are cooress n themseves, and a sprn ng of papr a or chopped parsey
w add much to ther charm.
Try pacng we-seasoned mashed sweet potatoes n a ba ng dsh decorate
wth marshmaows pace the dsh n the oven unt the potatoes are we heated
and the marshmaows have fuffed up and become a decate shade of brown.

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GARNISHING E E TS
They w be so decous that you w ta e tme to f them n that way many
a tme, I am sure. Even soups can be garnshed vegetabes, coo ed and cut n
fancy shapes ma e thn soups more attractve. A dash of papr a, a bt of
chopped parsey, or a tte grated cheese w dress up wth cream soup, and a
spash of whpped cream ust "ma es" the pea or tomato soup.
eery ma es a nce garnsh aso. ut the arger sta s of the ceery n 2-
nch engths frnge each end to wthn t nch of the center drop nto ce
water and eave unt cured. Or use ceery hearts nstead of the arger sta s.
eave on most of the foage cut narrow sts down through the sta s stand
n cod water severa hours, and they w be very crsp and w cur up. ut
sma cucumbers wth a sharp nfe engthwse, nto very thn sces, not ute
up to the stem end spread each pc e n the shape of a fan and use as a
garnsh. Ma e radsh roses by removng the root from round radshes and n
but 1 eaf. Then begn at the root end and ma e 5 ncsons through the s n,
runnng of the ength of the radsh pass the pont of the nfe under the
secton of the s n and as far as the ncsons e tend cut through the nsde of
the radsh to ma e more petas, and put the radsh n cod water. The radsh
w open a wee bt and resembe a rose.
Saads and Desserts
Saads and desserts are the easest, of course, to dress up. The ngredents of
the saads themseves are usuay coorfu, and t ta es ony a nut meat, a
cherry, an ove, a few strps of pmento or green pepper, or a fancy cut sce of
vegetabe on top the dressng to ma e the saad rresstbe. hpped cream
sprn ed wth a bt of coored sugar, nut meats, canded gnger, or cherres and
ped roughy on a pan dessert adds charm to the dsh. hen you are ma ng
ey ne t summer, eave a tte n the ette after the ey s done coo down
unt t s very thc pace n tny ars e peanut butter ars, mayonnase
ars, or even cod cream ars use for garnshng by cuttng n fancy shapes.
Decorate the brthday ca e wth canded fruts, cut and arranged to resembe
fowers, or use coored gumdrops. They are easy cut nto tte buds and
petaed fowers. And ctron w cut beautfuy to resembe the eaves and stems.
It w surey pease the one who has the brthday and w be a change from the
cande decoratons.
heese s usuay served wth appe pe, mnce pe, and pump n pe. If you
wsh to gve the pe a more festve ar, shape a pac age of cream cheese n the
form of tny appes and pace one on each ndvdua dsh wth the pe. Ths s
how we ma e ours: h the cheese thoroughy cream t wth a for unt
pabe and soft dvde t n sma portons form t n round bas wth the
smooth sde of the butter padde or wth one's hands sprn e the surface
ghty wth papr a, so that t w oo amost red stc a whoe cove n the
bud end of the appe and a rose or fern stem n the other end.
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., ,
A SIMI E O RE IPES IN THOMAS E ERSON'S HAND RITING IN A BOOK
AT THE HITE HOUSE

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THE E ERSON OOK BOOK
There s a sma voume ntmatey assocated wth the name of Thomas
efferson, whch s on dspay n the hte House and s generay nown as
"The efferson oo Boo ." On some of ts pages are a number of recpes
wrtten n the cear handwrtng of the author of the Decaraton of Independ-
ence. Ths nterestng treasure of the hte House has a tte page carryng
ths nformaton:
The rgna House-wfe
Method s the Sou of Management
ashngton
Prnted by Davs and orce
( ran n's Head)
Pennsyvana Avenue
1824
Ths orgna boo has a fyeaf bearng these words:
or Mrs. Randoph, Montceo,
rom her affectonate frend and sster.
The Mrs. Randoph of Montceo was efferson's daughter, who, for bref
perods, stopped wth her father at the hte House and, durng hs decnng
years, ved wth hm at Montceo. Ths gft evdenty attracted the atten-
ton of efferson, who, at the age of eghty-two years, was suffcenty nterested
n coo ery to add hs favorte recpes to those aready coected.
After efferson's death n 1826, the famy possessons were scattered, and t
was not unt the Roosevet admnstraton durng 1904 that there was any
genera pubc nowedge of the e stence of ths hstorca memento. In that
year Mrs. Theodore Roosevet, who was then the mstress of the hte House,
was generousy tendered the boo by Mr. George A. Satteree. The foowng
etter accompaned the gft:
"HONORED MADAM : Understand you are coectng cabnet of erames,
souvenrs of the dfferent admnstratons. I beg eave to offer you a voume.
he not croc ery, t s ad unct and pertanng thereto and may not be
out of pace n your coecton. It s probaby a copy of the frst coo boo
pubshed n Amerca and vauabe for that reason, but more vauabe from
the fact of contanng about 45 recpes n Mr. Thomas efferson's hand-
wrtng. It has been handed down to me through a gfted nsman ong snce
deceased, to whom t was gven by a granddaughter of Mr. efferson. The
voume was pubshed by hs daughter, Mrs. Randoph, n 1824, two years
Ths an error, we thn . The Mrs. Randoph referred to as the author and pub-
Hher of the boo was evdenty the sster-n-aw of Thomas efferson's daughter.

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v THE E ERSON OOK BOOK
before hs death, and was undoubtedy hs persona copy. It has been n
my possesson for 30 years. By acceptng t you w confer a great honor.
" th unbounded regard for yoursef and dstngushed husband, I am,
" our obedent servant,
"GBORGE A. SATTBR EB,
"Soders' Home,
" os Angees ounty, af."
"Apr 8, 1904."
The frst oo Boo ommttee, of whch Mrs. ous . ramton was char-
man, was gracousy aowed access to the efferson oo Boo by Mrs. avn
oodge, who was then the mstress of the hte House. The foowng e -
cerpts, ta en from the Preface, show the author's uant handng of the sub ect
of coo ery and househod management n ts reaton to the government of
the naton:
"The dffcutes I encountered when I frst entered on the dutes of a
house eepng fe from the want of boo s suffcenty cear and concse, to
mpart nowedge to a Tyro, compeed me to study the sub ect, and by
actua e perment to reduce everythng n the cunary ne to proper
weghts and measurements. . . . The government of a famy bears a -
putan resembance to the government of a naton. The contents of the
treasury must be nown, and great care ta en to eep the e pendtures from
beng e ua to the recepts. A reguar system must be ntroduced nto each
department, whch may be modfed unt matured, and shoud then pass
nto nvoabe aw. The grand arcanum of management es n three sm-
pe rues: ' et everythng be done at the proper tme, eepng everythng
n ts proper pace, and put everythng to ts proper use.' If the mstress of
the famy w every mornng e amne mnutey the dfferent departments
of her househod, she must detect errors n ther nfant state, when these
can be corrected wth ease. But a few days' growth gves them ggantc
strength, and Dsorder, wth a her attendant evs, are ntroduced. Eary
rsng s aso essenta to the good government of a famy. A ate brea -
fast deranges the whoe busness of the day and throws a porton of t on
the ne t, whch opens the door for confuson to enter. The greater part of
the foowng recpes have been wrtten from memory, where they were m-
pressed by ong contnued practce. . . .
"M. RANDO PH.
" ashngton, anuary, 1824."
At the same tme, Mrs. ramton and her assstants coped the wordng of
the efferson recpes as foows:
TO DRESS POTATOES
ash your potatoes we and pea them. et them ay 15 mnutes n cod
water. Ta e them out and throw them nto as much bong water and sat
ae w bo them tender, soft. hen done ta e them out of the water and
mash them wth a spoon, add cream and 'butter e ua uanttes, enough to
ma e them ud ( pound of butter to 2 uarts of potatoes) wth a tte
nutmeg. Str them unt perfecty ght and whte. If too stff they may be
ufed wth good m .
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THE E ERSON OOK BOOK v
HINESE MODE O BOI ING RI E
ash t we n cod water. Dran t n a seve and throw t nto bong
water. hen pupy, ta e t wth a ade, put t n a cean vesse. et t re-
man (near the fre) t t becomes whte and dry. In ths form t s used for
bread.
ABBAGE PUDDING
Shred pound of ean beef and a pound of suet very fne, the yo s of 3
eggs, 1 spoonfu grated bread, some sweet herbs, pepper, sat and onon. It w
f a cabbage whch must be parboed and opened at the top. Scoop t out
t you fun t w receve the meat. t, cose t up, te t hard and cose
n a coth. hen t has boed a tte, te t coser. It must bo 2 , hours.
DRIED BEANS
Bo them t done but not mashed. Ta e a bt of butter the sze of a
wanut, an onon chopped fne. Do them together n a fryng pan t the
onon s done. Dash n a tte four and soup enough to ma e a gravy. Put
n your beans, et them bo and season wth pepper and sat.
OBSER ATIONS ON SOUPS
Aways observe to ay your meat n the bottom of the pan wth a ump
of fresh butter. ut the herbs and roots sma and ay them over the meat.
over t cose and put t over a sow fre. Ths w draw forth the favors of
the herbs and n a much greater degree than to put on the water at frst. hen
the gravy produced from the meat s begnnng to dry put n the water and
when the soup s done ta e t off. et t coo and s m off the fat cear. Heat
t agan and dsh t up. hen you ma e whte soups never put n the cream
unt you ta e t off of the fre.
BEE A A DARIBE E MAIRE
Ta e a round of beef, ard t we and put t n a Dutch oven. Ta e the
meat from a shn of beef, cut t n peces wth sma sces of any other fresh
meat and a tte bacon. Season them wth sat, pepper, thyme, carrots and a
tte onon. Put t round and over the beef, cover the whoe wth water, et
t stew very sowy unt perfecty done. Ta e out the round and set t by
to coo. The ey s now to be made. Begn by ta ng out a the meat and
eave n the oven a the uces or broth whch must be straned through a
seve and the grease s mmed from the top. Put t bac on the fre wth a few
grans of pepper and et t smmer sowy. Beat up 4 eggs n a cup of water
and m them n, strrng a together for about 5 mnutes. Then et t reman
a tte whe onger unt the sde ne t the fre begns to oo cear. ou may
try whether t s suffcenty cear by ta ng a tte n a sver spoon. Ta e
the oven off and sttng t near the fre put a few coas on the top and et t
stand for about a uarter of an hour. our ey s now ready for stranng and
after t coos garnshes the beef. Ths dsh shoud be prepared a day before t s
wanted. The oven shoud not be too arge.
The foowng recpes, ta en from the te t of the boo , were, no doubt, n
use at Montceo:
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v THE E ERSON OOK BOOK
TO MAKE AN ONION SAU E
Bo 8 or 10 arge onons. hange the water two or three tmes whe they
are bong. hen enough chop them on a board to eep them a good coour.
Put them n a saucepan wth a uarter pound butter and 2 spoonfus thc
cream. Bo t a tte and pour t over the duc s.
TO MAKE HUNTERS' BEE
Seect a fne fat round weghng about 25 pounds. Ta e 3 ounces satpeter,
3 of brown sugar, 1 ounce coves, 1/ 2 ounce aspce, a arge nutmeg and a
uart of sat. Put them atogether very fne. Ta e the bone out. Rub t we
wth ths m ture on both sdes. Put some of t n the bottom of a tub ust
arge enough to hod the beef. ay t n and strew the remander on the
top. Rub t we every day for 2 wee s and spread the m ture over t at the
end of ths tme wash the beef, bnd t wth tape to eep t round and compact,
fng the hoe where the bone was wth a pece of fat. ay t n a pan of
convenent sze, strew a tte suet over the top and pour n a pnt of water.
over the pan wth a coarse crust and a thc paper over that. It w ta e fve
hours ba ng when cod ta e off the tape. It s a decous resh at tweve
o'coc or for supper eaten wth vnegar, mustard, o or saad. S m the grease
from the gravy and botte t t ma es an e ceent seasonng for any made
dsh.
GOOSEBERR OO
Pc the stems and bossoms from 2 uarts of green gooseberres. Put
them n a stewpan wth ther weght n oaf sugar and a very tte water when
suffcenty stewed pass the pup through a seve and when cod add rch boed
custard t t s e thc cream put t n a gass bow and ay the brothed
cream on the top.
ITRON REAM
ut the fnest ctron meons when perfecty rpe. Ta e out the seeds and
sce the ncest part nto a chna bow n sma peces that w ay convenenty.
over them wth powdered sugar and et them stand severa hours. Then dran
off the syrup they have made and add as much cream as t w gve a strong
favor to and freeze t. Pneappes may be used n the same way.
INEGAR O THE OUR THIE ES
Ta e avender, rosemary, sage, wormwood, rue and mnt of each a arge
handfu put them n a pot of earthenware, pour on them 4 uarts of very strong
vnegar. over pot cosey and put a board on the top eep t n the hottest
sun 2 wee s. Then stran and botte, puttng n each botte a cove of garc.
hen t has setted n the botte and become cear pour t off genty do ths
unt you get t a free from sedment. The proper tme to ma e t s when
the herbs are n fu vgour, n une. Ths vnegar s very refreshng n crowded
rooms, n the apartments of the sc and s pecuary gratefu when sprn ed
about the house n damp weather.
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A ORITE AMERI AN DISHES
APPETI ERS, ANAPES, AND HORS D' EU RES
AN HO BITS
Ta e severa peces of thn toast, cut ova or n sma s uares spread wth
anchovy butter strp wth some fets of anchovy the same ength as the
toast decorate wth hard-boed egg, the whtes and the yo s chopped sepa-
ratey.
MRS. HAR ES MI ARD, wfe of ongressman Mnrd (New or ).
A IAR RE ISH
1 can cavar Papr a
1 Phadepha cheese 1 teaspoonfu mayonnase, heap-
1 teaspoonfu emon uce ng
1 tabespoonfu cream Ground parsey
Sandwch bread
ut bread nto very thn sces n any shape desred m cream and mayon-
nase nto Phadepha cheese unt wor ed nto a soft paste add a tte
papr a spread thny on bread pace sma bscut cutter about 1 nch n
dameter n center of sce of bread m emon uce nto cavar drop eve
teaspoonfu of cavar nto sma mod remove mod decorate edges of sand-
wches wth cheese m ture wth ca e cng decorator or nfe sprn e ground
parsey over cheese serve as an appetzer wth any cod beverage.
MRS. I'KKH ED ARDS UIN, wdow of the ate ongressman un (Msssspp).
HEESE RE ISH
1 pound Amercan cheese can pmentos
6 eggs, hard boed Sat and pepper to taste
Run cheese, eggs, and pmentos through the meat grnder m wth sweet
cream stuff nto green peppers eep n the ce bo overnght sce and serve.
Msa. ASHTON . Sn M.I.I.M-.I.IsIIMs. wfe of ongressman Shaenberger (Nebras a).
AM ANAPE
Dran 1 can mnced cams m wth enough mayonnase to hod together
season wth sat, pepper, and orcestershre sauce spread on rounds of toast
sprn e wth grated cheese (preferaby Swss) put n oven remove when
cheese has meted. To ma e these canapes nce and puffy m the mnced
cam wth ust enough mayonnase and enough stffy beaten whte of egg to
hod the m ture together, aso some of the grated cheese.
MRS. RANK H. BU K, wfe of ongressman Bac ( aforna).
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THE ONGRESSIONA OOK BOOK
O OANUT REAM
Remove the she and brown s n from a fresh cocoanut grate the meat
soa t n a cupfu of m for 15 mnutes scad dran carefuy nto a bow
turn the cocoanut nto a wet cheesecoth s ueeze t unt a cream has been
e tracted add to the m meat shoud be snow whte use as a garnsh or
serve wth chutney, sced emon, Bombay duc , anchoves, or the hors d'
oeuvres, that are served wth an Orenta curry.
MRS. AI.TKK K. EDGE, wfe of e -Ambassador Edge.
DE I IOUS ANAPE
An appetzng start for the more or ess forma dnner s a canape consstng
of a round sce of toast upon whch s a sce of tomato. Spread the tomato
wth a paste of sardnes crushed n mayonnase sprn e the top of ths wth
grated hard-boed egg wth a dab of mayonnase garnsh wth a rng of green
pepper.
Mas. SAMUE RUTHER ORD, wfe of e - ongressman Rutherford (Georga).
ISH ROE ANAPES
M 1 can of fsh roe wth enough soft butter to ma e a paste add sat,
pepper, fney chopped onon, and emon uce to taste spread ths m ture
on sma round peces of buttered toast crumbe yo s of hard-boed eggs
over the top.
MR8. . I I.IAM ItAM.ST. ., wfe of e - ongressman Ramseyer (Iowa).
HORN'S POINT SPE IA
(A favorte of the ate Senator oeman da Pont)
hopped chves 1 teaspoonfu orcestershre
1 ca e cream cheese sauce
ca e Ro uefort cheese Sat f desred, tte of
2 tabespoonfus sherry or Haf as much butter as cream
madera cheese
M thoroughy put on ce for severa hours spread on toast or crac ers
or stuff n Roart's canape rngs.
MKS. O. DOUG AS BU K, wfe of the Governor of Deaware
and daughter of the ate Senator oeman du ont (Deaware).
HORS D'O3U RES
Buttered toast ch sauce
ham Grated cheese
chutney
Ta e the rounds of toast as arge as a sver doar spread wth a m ture
of boed ham mnced n a food chopper and seasoned wth e ua parts of
ch sauce and Ma or Gray's chutney, heaped hgh and round cover wth
grated cheese ba e n a hot oven unt cheese mets to form a crust over fng.
MRS. AM.KK . MONTAGUR, wfe of ongressman Montague ( rgna).
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APPETI ERS. ANAPES, AND HORS D'OEU RES 3
RE ISH
(Serves 8 persons)
4 hard-boed eggs 1 sma ar stuffed oves
1 bo sardnes
ut eggs n sma peces add sardnes that have been freed from bone and
s n and mnced, and oves that have been cut up m a together add
enough mayonnase to bnd put a heapng tabespoonfu of m ture on a crsp
crac er pace an ove on top of each servng use a sma ettuce eaf on each
pate for decoraton.
M:v . A H. SPEARING, wfe of e - ongressman Spearng ( ousana).
ROSEBUD O I E HORS D'O3U RE
(Or garnsh for a arge patter of congeaed saad)
Rea rose stems 5 or 6 nches 1 Phadepha cream cheese
ong, wth eaves, on p- Rose coorng
mento stuffed oves
Remove the pmento from stu"ed oves spt down amost to stem end,
so as to have 4 or 5 green sectons ta e cream cheese and wor t nto smooth
stff paste coor wth vegetabe coorng the shade desred open ove sectons
f wth cheese. th sma nfe press green secton genty around cheese
and shape top nto a bud touch the top of the cheese ghty wth coorng to
shade the rose pace the rose stem nto the stem end of ove and wth a tte
practce one can ma e a pretty rosebud wrap n wa paper and pace on ce.
They stay fresh for a day or aO.
MKS. RORERT RAIISPE K, wfe of ongressman Ramspec (Georga).
SMOKED ISH ANAPES
Heat 2 ounces of butter m wth 1 cupfu of smo ed fsh that has been
passed through a chopper add 4 teaspoonfus of cream m spread on toast
cut n fancy shapes dress wth stuffed or rpe oves.
MRS. n., H M. GEDDES, member of the ongressona ub.
TOMATO ANAPES
Prepare rounds of thn crsp toast butter and spread wth pate de foe gras
or cavar pace sce of tomato on each round put on top of each sce some
thc mayonnase pace a stuffed ove n the center.
MR8. ': M I, P. ( II.HKII .n, e - ongresswoman and
wdow of the ate ongressman Odfed (Ar ansas).
TOMATO ANAPES
1 sce of toast 2 sces raw tomato or good-
1 sce of cheese szed pece of canned
2 sces bacon tomato
Pace sce of toast n a pe or coo e pan cover wth tomato, whch n
turn s covered wth thn sce of cheese top wth sced bacon put n oven
unt cheese s meted and bacon crsp. Ths s a good emergency supper recpe
and serves 1 porton.
MRS. OHN . SOHA ER, wfe of e - ongressman Schafer ( sconsn).
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THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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BE ERAGES
Now str the fre and cose the shutters fast,
et fa the curtans, whee the sofa round,
And whe the bubbng and oud hssng urn
Throws up a steamy coumn, and the cups
That cheer but not nebrate wat on each,
So et us wecome peacefu evenng n.
O PER,
HO O ATE
1 uart m or 2 ounces chocoate
1 uart m and water cupfu sugar
Met the chocoate over hot water add the sugar and then the hot ud,
sowy bo 5 mnutes drecty over the heat beat we and serve. A thc er
drn may be made by usng 4 ounces chocoate, but f the chocoate s sweet-
ened, omt the sugar.
MM. DE KE , wfe of ongressman Key (Pennsyvana).
O OA
1 teaspoonfu sugar 3 tabespoonfus water, hot
1 teaspoonfu cocoa for each M
cup
M cocoa and sugar add hot water ma ng a thn paste bo for 2
mnutes add unboed hot m serve.
MRS. Ross O INS, wfe of ongressman ons (Msssspp).
O EE
or 12 peope, use 1 arge cupfu of fney ground coffee to 1 gaon bong
water put coffee n musn bags and steep (not bo) 20 mnutes. or 40
peope use 1 pound ground coffee to 2 gaons water.
MRS. ANDERSON H. A TERS, wfe of e - ongressman aters (Pennsyvana).
HITE O EE
(Od Russan recpe)
2 cupfus brandy 1 cupfu Benedctne
2 cupfus cream of cocoa 1 cupfu orange uracao
2 cupfus maraschno srup 1 cupfu ontreau
M these cordas together add e ua part of bac coffee add e ua part
of arnaton canned m heat serve e a dem-tasse.
MRS. GORDON BRO NING, wfe of ongressman Brownng (Tennessee).
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THE ONGRESSIONA OOK BOOK
EGG EMONADE
1 egg, we beaten gass very cod water
2 teaspoonfus sugar emon, uce of
M a together add asty the emon uce the uce of an orange may
be substtuted for emon.
MRS. GEORGE M. oura, wfe of e - ongressman oung (North Da ota).
EGGNOG
5 eggs 4 cupfus m
4 tabespoonfus sugar 2 teaspoonfus vana
A tte sat
Beat the eggs add the sugar and sat bend thoroughy add the m and
vana. Have eggs and m ched before bendng grated nutmeg may be
added a emonade sha er may be used for the bendng.
Mss MARE BOARDMAN, secretary of Natona Red ross (Dstrct of oumba).
RO EN MINT
Severa ong-stemmed sprays of 1 pnt ech's grape uce
fresh mnt 1 pnt strong emonade
2 tabespoonfus sugar 1 pnt pan or spar ng water
Ma e emonade of 2 emons, cupfu of sugar and 1 pnt of water. Pnch
stems of the mnt between thumb and fnger unt the brused sprgs gve out
the utmost of ther favor thrust stems nto a deep ptcher haf fed wth
crac ed ce over them sprn e the sugar and et a stand for haf an hour
add ech's, the emonade, and water. If spar ng water s used, add t ust
before servng.
MRS. DAN A. REED, wfe of ongressman Seed (New or ).
GINGER A E PUN H
2 uarts gnger ae 4 oranges (the straned uce)
1 pnt shredded pneappe 2 emons
1 grapefrut (f desred)
Sweeten to taste ch, and when ready to serve add gnger ae.
MRS. MAR M KENDRER OHNSON, wfe of ongressman ohnson ( est rgna).
GO DEN I
Into m ng gass put the uce of 2 emons, 2 oranges and cupfu sugar
str unt sugar s dssoved beat 1 fresh, ched egg unt thc add frut
uce and sha e unt foamy f 4 gasses fu of fzz and compete wth
thoroughy ched gnger ae serve at once.
MRS. OSEPH . HOOPER. wfe of ongressman Hooper (Mchgan).
GRAPE UI E
10 pounds grapes 2 uarts water
2 pounds sugar
Bo the grapes and water 10 mnutes stran and add the sugar et come
to a bo botte n patent cor bottes stran n the uce, but do not s ueeze.
MRS. OHN M. O ERTON, wfe of e - ongressman overton ( est rgna).
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BE ERAGES 7
GRAPE UI E (Uncoo ed)
1 uart grapes . 2 cupf us sugar
Bong water
ash and pc grapes from stem put the grapes n a 2- uart can wth the
sugar cover wth bong water and Sea.
MRS. THADDEUS . S RET, wfe of e - ongressman Sweet (New or ).
U EP
pnt grape uce cupfu chopped mnt
pnt orange uce 1 pnt charged water
6 emons or mes, uce of
M frut uce and mnt et stand on ce 1 hour sugar to taste add
water pour nto gasses haf fed wth ce pace sprg of mnt n each gass
and serve mmedatey.
MRS. A K MARSHA , daughter of ongressman Par s (Ar ansas).
MINT ORDIA
1 arge bunch mnt 1 pnt water
2 emons, uce of 1 orange, uce of
pound sugar 1 cupfu pneappe uce
Pc the eaves from sta s of mnt crush the eaves thoroughy add the
emon uce and et stand asde for 1 hour bo sugar and water pour ths
over emon and mnt coo and stran severa tmes through cheesecoth when
cod, add the orange and pneappe uce serve n gasses wth a sprg of
fresh mnt n each. Mnt corda s aso decous when frozen.
MRS. AMES P. R KA Dg, wfe of ongressman Rchards (South arona).
MINT I ED TEA
10 teaspoonfus tea 4 sprgs mnt
7 sprgs mnt 2 cupfus sugar
10 cupfus bong water 10 cupfus bong water
4 emons (e tract uce) Ice
Pour 10 cupfus bong water over the tea and 7 sprgs of mnt steep for
5 mnutes pour 10 cupfus bong water over the emon uce, 4 sprgs of
mnt, and sugar steep for 5 mnutes stran each m ture and bend afterward,
addng ce.
MRS. OTHA D. E EIN, wfe of ongressman earn (Iowa).
MU ED IDER
2 uarts sweet cder 12 stc s cnnamon
20 whoe coves 15 whoe aspce
cupfu sugar teaspopnfu sat
Brng a sowy to the bong pont smmer 15 mnutes coo and aow
to stand overnght remove the spces and serve hot wth coo es or sma
ca es.
MRS. RA PH R. E TSE, wfe of ongressman Etse ( aforna).
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THE ONGRESSIONA OOK BOOK
PINEAPP E EMONADE
1 pnt water 3 emons or mes, uce of
1 cupfu sugar 2 bottes gnger ae
1 can grated pneappe
Bo the sugar and water for 10 mnutes add the grated pneappe and the
emon or me uce stran coo, and add the gnger ae ust before servng.
Ths serves 8.
MRS. AMAR E ERS, wfe of ongressman eff er s (Aabama).
PUN H
3 uarts water
3 cupfus sugar
1 cupfu tea, strong bac
1 dozen oranges, uce of
1 dozen emons, uce of
can pneappe
cupfu Sver Kng gnger ae
pnt ech's grape uce, or
pnt raspberry uce, or
pnt strawberry uce
Bo water and sugar 8 mnutes add other ngredents.
Mas. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
PUN H
1 cupfu sugar 3 teaspoonfus Orange Pe oe
3 emons tea
3 oranges resh mnt, sugar and ce
S ueeze and stran a frut crush fresh mnt eaves wth sugar add 1
cupfu bong water m and stran when cod steep tea n the ordnary way
aow t to coo combne these ngredents add enough water to ma e 1 gaon
ths s nce to serve at a summer uncheon nstead of ced tea.
MRS. ASHTON . Sn I.I,I:MII.I:III I , vrfe of ongressman Shaenberger (Nebras a).
"BET EEN DEA S"
2 cupfus ousana sugar 1 aforna emon, uce of
2 cupfus water 3 aforna oranges, uce and
Pnch sat pup of
12 orda oranges 1 uart Mchgan gnger ae
3 Te as grapefruts, uce of 1 teaspoonfu chopped green
1 pnt green tea and red maraschno cherres
Ma e a srup of the sugar, water, and sat ma e the green tea et coo
pace n a arge pan or pa add uce of oranges, grapefruts, and emon
uces uce and pup of aforna oranges ch thoroughy when ready to
serve add gnger ae pace n 12 ta gasses and put a sma teaspoonfu
chopped green and red maraschno cherres on top. The orange pup and
cherres ma e an attractve coor scheme.
MRS. OHN . EHR, wfe of ongressman ehr (Mchgan).
DUT H PUN H
1 uart water 4 emons
2 cupfus sugar 4 oranges
1 tabespoonfu whoe coves 4 sces pneappe
2 stc s cnnamon, bro en
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BE ERAGES 9
Bo water and sugar and spces unt srup s permeated wth the spce
add uce 3 emons and 3 oranges, 1 orange sced and 1 emon sced wth
s n pneappe cut nto sma peces et ths stand overnght before servng
add ce and 1 uart Aponars and more sugar f desred.
MRS. DUN AN U. ET HER, wfe of Senator etcher ( orda).
RUIT PUN H
1 pnt strawberry srup Gnger ae
1 botte oca- oa 1 can pneappe, crushed
1 dozen emons, uce of oganberry uce, sma botte of
1 botte ech's grape uce hte Roc
M ngredents after fnshed, put some sced oranges and sced pneappe
nto the punch serves 30 peope.
MRS. SO B OOM, wfe of ongressman Boom (New or ).
GRAPE UI E PUN H
1 pnt ech's grape uce 2 pnts water (spar ng may be
2 emons, uce of used)
1 orange, uce of 1 cupfu sugar
Add to ech's the emon uce and orange uce dssove the sugar n t
add the water f spar ng water s used, add t ust before servng serve
very cod.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
PART PUN H ( rut)
1 can Bartett pears 1 can pneappe
1 can cherres, arge whte 1 can peaches
dozen oranges, arge Sugar
5 emons
Dran the uce from the canned frut e tract the uce from emons and
oranges put a n a 2-gaon contaner ths ma es about 3 uarts of heavy
uce to ths, add 3 uarts water sweeten as desred when ready to serve,
add ce dce some of the frut add to uce. Ths s ovey for partes when
usng yeow or god coor scheme.
MRS. ME G. UNDER OOD, wfe of ongressman Underwood (Oho).
TEA PUN H
1 uart tea, medum strength 4 emons, sced
1 uart gnger ae Sweeten to taste
MRS. DUN AN U. ET HER, wfe of Senator etcher ( orda).
RASPBERR SHRUB
5 uarts red raspberres 1 uart md vnegar
et stand 24 hours, then stran add pound sugar to each uart of uce
et come to bo, coo and botte add 1 dozen coves to enhance the favor.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
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O THE ONGRESSIONA OOK BOOK
S ABUB
(Recpe of ooper famy of South arona)
1 uart cder sweetened wth re- Nutmeg
fned sugar M
ream, beaten
Grate nutmeg nto sweetened cder m a cow nto the uor when
enough m has been added to cder, pour pnt or more, n proporton to
the uantty of syabub that has been made, over beaten cream.
MRS. A K A. MARSHA , daughter of ongressman Par s (Ar ansas).
HO TO MAKE A UP O TEA
rst you ta e and warm your teapot,
or some mnutes, two or three
Ts a most mportant secret,
But you do not spare the tea.
Pour some water n to draw t,
et the water bong be
Then f up and sha e and pour t.
MRS. AMtsoN H. A TERS, wfe of e - ongreuman ator s (Pennsyvana).
MINT TEA
1 handfu mnt sprgs, fresh 1 cupfu emon uce
2 tabespoonfus tea Sugar
Pour 2 uarts hot water over mnt and tea cover et stand n a warm
pace 10 mnutes stran add emon uce serve wth ce sweeten to taste.
MRS. I IAM M. GEDDES, a member of ongressona ub.
SPE IA I ED TEA
Orange Pe oe tea botte gnger ae
3 cupfus sugar emon, sced
dozen oranges Ice
.2 dozen emons Mnt, sprgs of
Ma e very strong tea, usng 4 tabespoonfus to 1 cupfu water and 3 cupfus
sugar pour hot tea over sugar and eep n reserve ar n ce bo unt ready for
use s ueeze oranges and emons. or servng a few peope, use ptcher
of tea to 1 pnt of emon or orange uce (3 emons and 3 oranges) add
botte of gnger ae put sce of emon, ce, and sprg of mnt n each gass,
and f coorng s desred, add grape uce.
Mss UA 1)1,0011, daughter of ongressman Boom (New or ).
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BREAD, BIS UITS, RO S, RIED AKES, AND A ES
Here s bread, whch strengthens man's heart, and therefore caed the staff of fe.
MATTHE HKNK .
A oaf of bread, the warus sad, s what we chefy need. E IS OARRO .
BREAD AND A ES
No menu s compete wthout we-prepared and we-ba ed bread, and t s
more nutrtous and more generay used by the Amercan peope than any
other food. It s not ony generay used, but t consttutes an mportant part
of neary every menu n the Amercan home.
As a food, bread dates bac nto the ages, and any ordnary menu s made
very attractve when t contans a decous sce of bread or a hot ro.
Because of the genera use of bread n the homes, t s aways mportant
that care shoud be gven n ts preparaton. It s sad the annua per capta
consumpton of four s appro matey one barre, whch shows concusvey ts
mportance n the food program, and how essenta t s to the menu n the
everyday food suppy for the home.
or the brea fast menu waffes are often substtuted for bread, and they
contan e uay as much nutrton as bread and are very paatabe. They do
not mantan, however, the mportant part n the menu that bread does, but
when propery prepared ma e a very decous substtute.
MRS. ASSIUS . DO K , wfe of ongressman Dowe (Iowa).
HAT'S IN A GRAIN O HEAT
Ino r or rch bood and rosy phosphorus, scon, and fuorne to
chee s. deveop teeth and bones.
UORINE or cear vson and SU PHUR That wor s wth scon to
brght eyes, but especay for the ma e fne har and nas that won't
armor-pate ename that protects the brea . . ,. ,
teeth from decay. IoDNR-That defends the body
at
N or the nerves and u - and to bur n posons dangerous to
urant har. the body.
PHOSPHORUS That repars and H OKINB That heps to ma e up
buds nerve tssue. the gastrc uce, and wthout whch
POTASSIUM That eeps the tssues there can be no "good dgeston."
young and eastc. O GEN Ntrogen, hydrogen, and
SODIUM That destroys posons and carbon, whch ma e breathng. These
s absoutey essenta to heath. 16 eements that ma e for the oy of
MAGNESIUM That combne wth vng are a found n wheat.
MRS. AMES . M INTIO, wfe of ongressman Mc ntc (O ahoma).
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2 THE ONGRESSIONA OOK BOOK
BABA
Rased broche teaspoonfu mace, powdered
2 eggs cupfu orange rnd, canded
IMs cupfus rasns, seeded
Add ngredents to broche dough ba e n greased tube pan when servng,
pour hot frut srup over ths serves 6 persons.
As. Ross O INS, wfe of ongressman ons (Msssspp).
B UEBERR AKE
Sft together 2 cupfus four, cupfu sugar, teaspoonfu sat and 2 tea-
spoonfus ba ng powder wor n 2 teaspoonfus soft butter add 1 egg,
we beaten, and 1 cupfu sweet m beat we together add carefuy cup-
fu of sound bueberres, we foured ba e 30 mnutes.
MRS. PAT HARRISON, wfe of Senator Harrson (Msssspp).
B UEBERR AKE
1 pnt sfted four 1 egg, yo and whte beaten
n teaspoonfu sat separatey
2 even teaspoonfus ba ng pow- 1 cupfu m
der 1 heapng cupfu bueberres
t cupfu butter pc ed over, washed, dred,
cupfu sugar and sprn ed wth four
M four, sat, and ba ng powder sft two or three tmes cream butter
and sugar add yo , we beaten, and m str ths nto four beat thoroughy
add the whte, beaten stff, and asty the berres, beng carefu not to brea
them ba e n muffn pans an hour.
MRS. ' A, . s A. RA SON, wfe of e -Senator Rawson (Iowa).
B UEBERR AKE
1 egg 1 teaspoonfu soda
1 cupfu sugar 2 teaspoonfus cream tartar
cupfu butter 2 cupfus four
cupfu sweet m 1 cupfus bueberres, foured
M n order gven ba e n moderate oven.
MRS. AI, A K H. HITE, wfe of Senator hte (Mane).
BRAN BREAD
2 cupfus whte four 2 cupfus bran
2 cupfus butterm 1 teaspoonfu soda
2 tabespoonfus sugar Sat to taste
Rasns, nuts, or currants
M four, bran, sat, and soda ma e a we n center pour nto ths
the butterm and soda f nuts and fruts are used add a cupfu to ths
m ture ba e n a sow oven n 1 oaf.
MRS. GEORGE . NORRIS, wfe of Senator Norrs (Nebras a).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 13
BRAN NUT BREAD
2 cupfus whte four 1 teaspoonfu sat
2 cupfus bran four 2 cupfus m
2 heapng teaspoonfus ba ng 1 cupfu chopped wanuts or
powder cupfu each wanuts and
cupfu sugar rasns
Ba e 1 hour n moderate oven begn wth tte heat.
MRS. HAR ES A. RA SON, wfe of e -Senator Rawson (Iowa).
BREAD
2 cupfus m or water ca e compressed yeast
2 teaspoonfus sat cupfu u ewarm water
2 teaspoonfus sugar our, about 6 cupfus
1 tabespoonfu ard or butter
Put the water or m , sat, sugar, and fat nto a bow add the .dssoved
yeast, then the four graduay when stff enough to hande, turn thg dough
out on a foured board nead unt soft and eastc put t bac nto the
how mosten cover et t rse n a warm pace unt doube ts bu dvde
nto oaves, or shape nto bscuts cover them et them rse n the pan n
whch they are to be ba ed unt doube n bu ba e.
MKS. DE KE , wfe of ongressman Key (Pennsyvana).
BREAD AKE
3 cupfus bread dough 1 tabespoonfu cnnamon
2 cupfus sugar 1 teaspoonfu nutmeg
cupfu butter teaspoonfu soda
1 cupfu rasns 3 eggs
or a together we put soda n ast et rase n pan hour ba e n
moderate oven.
MRS. I IAM E. HU , wfe of e - ongressman Hu (Inos).
BRIO HES
1 pound four 2 tabespoonfus sugar
pound butter teaspoonfu sat
6 eggs I yeast ca e
rst have yeast duted n a sma bow wth cupfu u ewarm m
add cupfu four m et t rse an hour or so n a warm pace have four
m ed wth the eggs, 3 at once wth the butter wor ths we add the rest
of the eggs one by one and the rest of the butter tte by tte wor ths e
bread dough add for the fnsh the sugar, sat, and yeast m t genty et
t rse n a warm pace wor t once more et t rse agan wor t agan
put t n a cod pace unt ready to use. The dough shoud be made 12 hours
before usng t as for ros, rench broche, or coffee ca e. hen ready to
use, the dough shoud be put n a mod and aowed to rse twce ts orgna
sze brush wth pastry brush the yo of an egg m ed wth m ba e n a
moderate oven ths w ma e about 3 dozen sma broches.
MRS. PETKR 0. GERR , wfe of e -Senator Gerry (Rhode Isand).
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THE ONGRESSIONA OOK BOOK
BRIO HES
Ta e 1 cupfu m , scaded and cooed add 2 yeast ca es, dssoved n
m , 1 cupfu sugar, cupfu butter, softened over hot water, 3 whoe eggs,
unbeaten, 3 egg yo s, 1 teaspoonfus sat, 1 teaspoonfu emon e tract and
4 cupfus bread four m thoroughy beat 10 mnutes to smooth batter
cover et stand 6 hours at room temperature put down n muffn cups or
ros cover cosey put n ce bo for 12 hours no addtona four s neces-
sary ba e n moderate oven.
Mus. ANDRE . MONTAGUE, wfe of ongressman Montague ( rgna).
BRO N BREAD
2 cupfus Graham four cupfu wanuts or pecans,
cupfu whte four chopped
1 cupfu sour m 1 teacupfu rasns, stoned and
cupfu dar moasses cut n haf
1 teaspoonfu soda 2 tabespoonfus brown sugar
A pnch of sat
M and put n can pace can n water and steam 2 hours. Keep water
around can repenshed.
MRS. OHN McDurm, wfe of ongressman McDuffe (Aabama).
BRO N BREAD SPE IA
1 cupfus whoe wheat four . 1 teaspoonfu soda
1 cupfus heath bran teaspoonfu sat
cupfu rasns
hen thoroughy m ed, add cupfu moasses, 1 arge cupfu m f
canned m s used ma e t water ba e 1 hour n fary sow oven.
Mas. UK.TIS D. I RUR, wfe of the e -Secretary of the Navy.
BOSTON BRO N BREAD
2 cupfus sour m cupfu moasses
1 teaspoonfu soda n m 1 teaspoonfu sat
2 cupfus corn mea cupfu four
1 cupfu of Graham four
Put n ba ng powder cans after cans have been greased we put n water
bo for 2 or 3 hours. The bread shoud come out of the cans easy.
MRS. MIRIAM A. ERGUSON, Governor of Te as.
MISSOURI BAKED BRO N BREAD
cupfu whte sugar 1 cupfu nuts
2 cupfus sour m 2 cupfus Graham four
2 eve teaspoonfus soda 1 cupfu whte four
1 cupfu rasns cupfu moasses
ombne the sugar, moasses, and sour cream together wth the ba ng
soda reserve enough whte four n whch to dredge the rasns and nuts sft
the rest of the soda nto the remander of the whte four add both nds
of the four to the ngredents asty addng the nuts and rasns use Engsh
wanuts preferred, but any nd desred are good pour the m ture nto
ba ng powder cans et stand unt fu, about 1 hour's tme, fng the cans
fu ba e 1 hour n sow oven ths m ture w f 3 cans ova pan may
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BREAD, BIS UITS, RO S, RIED AKES, A ES 15
be used for sweet sandwches ths bread s decous, and combnes ncey wth
any nds of frut fng.
MRS. ED ARD D. HA S, wfe of e - ongressman Hay (Huour).
STEAMED BRO N BREAD
1 cupfu m , sweet or sour 1 teaspoonfu sat
cupfu New Oreans moasses, cupfu rasns
very dar 3 cupfus whte four
1 teaspoonfu soda
M steam 3 hours.
Mas. HOMER. . HAM,, wfe of e - ongressman Ha (Inos).
S UANTUM R. I. BRO N BREAD
1 cupfu moasses 1 cupfu Graham four
2 cupfus corn mea 1 teaspoonfu saeratus
1 cupfu rye mea Sat
4 cupfus sour m or water
M wth about 4 cupfus of sour m or water ths ma es a thn m ture
steam a tte over 3 hours.
Mas. ESSE H. METOA I". wfe of Senator Metcnf (Rhode Isand).
ONDON HOT ROSS BUNS
3 cupfus m 1 cupfu sugar
1 compressed yeast ca e teaspoonfu sat
cupfu meted butter teaspoonfu soda
our teaspoonfu nutmeg
Soa yeast n cupfu tepd water add four to ma e thc batter, beatng
thoroughy et stand overnght, carefuy covered n mornng add rest of n-
gredents, dssovng soda n a tte water use enough four to ro out e
bscuts nead we set to rse 5 hours ro dough nch thc cut wth
bscut cutter stand unt ght, perhaps hour ma e deep cross on each
wth nfe brush wth whte of egg and powdered sugar ba e a ght brown.
HES. I IAM . GRAHAM, wfe of the Presdng udge
of the U. S. ourt of ustoms and Patent Appeas.
PENN BUNS
2 cupfus warm water 1 teaspoonfu sat
Soa 1 ca e compressed yeast n 2 heapng tabespoonfus ard,
1 cupfu of the water meted
cupfu sugar 2 eggs
Put sugar, sat, and eggs together add 1 cupfu of warm water, meted
ard, and four enough to ma e a stff dough add the cupfu of warm water
wth the yeast n t et rse overnght n the mornng po e t down et rse
agan pnch off peces as bg as an egg put n greased gem tns rse 3 hours
ba e 10 to 20 mnutes.
Mas. GU U. HARD , wfe of e - ongressman Hardy ( oorado).
HEESE STRA S
1 egg 1 pound butter
1 pound cheese
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THE ONGRESSIONA OOK BOOK
ream butter add we-beaten egg, grated cheese, a tte sat, tny bt of
cayenne pepper, and ust a suspcon of nutmeg add enough four to the m -
ture to ma e a stff dough ro ough thn cut n narrow strps about 6 or
8 nches ong ba e n moderate oven.
MRS. I'. MA GARDNER, wfe of e -Governor Gardner (North arona).
HEESE STRA S
1 cupfu grated Amercan 1 tabespoonfu butter
cheese Sat to taste
1 cupfu four Dash of cayenne
M cheese and butter, softened add four, sat, cayenne, and enough water
to ma e soft dough ro thn cut n -nch strps ba e n hot oven.
SIus. GAGE PRATT, a founder of the ongressona ub
and wdow of the ate ongressman Pratt (New ersey).
HEESE STRA S
Ta e 1 pound grated cheese, pound butter, wor ed together we add
pnch of cayenne pepper and four to ma e stff dough ro nch thc cut
n strps ba e.
MRS. RI E . I SON, wfe of ongressman son ( ousana).
HEESE STRA S
1 cupfu four pound grated cheese
1 teaspoonfu ba ng powder 1 emon, uce of
Butter the sze of an egg 1 teaspoonfu sat
1 egg ayenne pepper, tte of
M n a coo pace, ro very thn cut n narrow strps coo n hot oven.
MRS. IITON A. OODRTM. wfe of ongressman oodrum ( rgna).
HEESE TRIANG ES
2 cupfus four 2 tabespoonfus shortenng
3 teaspoonfus ba ng powder . cupfu m
teaspoonfu sat cupfu grated cheese
Sft four, ba ng powder, and sat add shortenng, cheese and m dust
rong board wth four ro dough out nch thc cut nto tranges brush
the tops wth cod m sprn e the tops wth fney grated cheese ba e n
a uc oven 20 mnutes.
MRS. ADIS AS A ARO, wdow of the ate ongressman azaro ( ousana).
O EE AKE
1 arge tabespoonfu butter 1 cupfus four
1 scant cupfu sugar 1 teaspoonfus ba ng powder
1 scant cupfu m 2 eggs, beaten separatey
M butter and sugar together add egg yo s, we beaten add m , four,
ba ng powder, and whtes of eggs, beaten stff sprn e top before ba ng
wth m ture of cupfu sugar, 2 tabespoonfus cnnamon, and cupfu
chopped wanuts ba e 25 to 30 mnutes.
MRS. OHN M. BAER, wfe of e - ongressman Baer (North Da ota).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 17
O EE AKE
1 ca es compressed yeast cupfu sugar
1 cupfu m , scaded and 2 eggs
cooed 3 cupfus sfted four
1 tabespoonfu sugar t teaspoonfu sat
cupfu butter
Dssove yeast and 1 tabespoonfu of sugar n u ewarm m add 1
cupfus of four to ma e a sponge beat unt smooth cover set asde n a
warm pace unt ght, about of an hour cream sugar and butter add to
sponge add eggs, we beaten, rest of four, or enough to ma e soft dough, and
sat nead ghty pace n we-greased bow cover et rse about 2 hours
ro nch thc , pace n greased shaow pans brush wth butter sprn e
wth sugar and cnnamon et rse about hour ba e.
Mp-t THOMAS . RUBE , wfe f e - ongressman Rubey (Mssour).
ORN BREAD
2 cupfus corn mea 1 egg
2 teaspoonfus ba ng powder 1 cupfus butterm
teaspoonfu soda 1 teaspoonfu sat
M a the above together wthout beatng egg pace n hot buttered pan
ba e n uc oven unt goden brown.
MRS. B. ARRO REE E, wfe of ongressman Reece (Tennessee).
ORN BREAD
1 egg 1 cupfu corn mea
2 tabespoonfus sugar 1 teaspoonfus ba ng powder
1 cupfu sweet m Pnch of sat, sfted wth the
1 cupfu four four
Beat we together the egg and sugar heat a tabespoonfu of butter or
bacon drppngs n a pyres pe pate to str n the m ture for shortenng
grease the pan as we ba e 20 mnutes n a uc oven.
MRS. HAR ES A. BR AN, wfe of the Governor of Nebras a.
SPIDER ORN BREAD
2 cupfus com mea 2 tabespoonfus butter or ard
1 cupfu four 2 tabespoonfus sugar
2 cupfus m 1 teaspoonfu sat
1 egg 3 teaspoonfus ba ng powder
Sft corn mea, four, sugar, sat, and ba ng powder n bow add m ,
meted butter or ard add we-beaten egg ba e n shaow pan 25 mnutes.
MRS. M. M. MORGAN, wfe of e - ongressman Morgan (Oho).
ORN PONE
2 cupfus com mea 1 tabespoonfu sugar
cupfu four 1 teaspoonfu sat
2 fu tabespoonfus shortenng teaspoonfu ba ng powder
et wth ust water enough to hod together put sma dabs n a tn
fatten to nch wth a for dpped n cod water ba e n moderate oven.
The ate MRS. MORTON HU (Inos).
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U THE ONGRESSIONA OOK BOOK
ORN STI KS
1 cupfu mea teaspoonfu sat
cupfu four 3 teaspoonfus ba ng powder
cupfu ard 1 egg
1 cupfu sweet m
Heat bread stc rons hot grease put n batter ba e n hot oven.
MRS. ED . . Pou, wfe of ongressman Pou (North arona).
B A K MAMM 'S RA K IN BREAD
2 cupfus whte mea 1 teaspoonfu sat
1 cupfu crsp crac ns
Scad mea wth bong water str n crac ns ma e ust stff enough to
hande ma e nto pones ba e n hot oven unt goden brown.
The ate MRS. MORGAN G. SANDERS (Te as).
RISPS
or 4 crsps, ta e 1 pnts four, a heapng tabespoonfu ard and sat
m wth sweet m or water brush the crsps or dough wth m spread
over ohnny-ca e board coo on 1 sde scrape out the other put bac to
the fre to dry and t w sghty curve.
MRS. ED . . Pou, wfe of ongressman Pou (North arona).
DATE BREAD
1 pac age dates, cut 1 egg
1 cupfu water, bong Sat
1 tabespoonfu ard 2 cupfus four
1 cupfu brown sugar 1 teaspoonfu soda
Met ard n bong water add brown sugar pour over dates when coo,
add egg, sat, four, and soda ba e at 325 . for 1 hour.
MRS. HARB. . MUSSE HITE, wfe of ongressman Mussewhte (Mchgan).
DATE BREAD
1 cupfu dates, stoned 1 tabespoonfu vana
1 teaspoonfu soda 1 egg, beaten
1 cupfu bong water 1 cupfu wanut meats
3 tabespoonfus sugar 2 cupfus pastry four
1 tabespoonfu butter 2 teaspoonfus ba ng powder
1 teaspoonfu sat
Add the soda to the stoned dates add the bong water brng to a near
bo remove from heat add sugar and butter coo to u ewarm add sat
and ba ng powder to four add the egg and vana to date m ture add the
four to the nuts m a thoroughy pace n greased oaf tns et rse 15
mnutes ba e n sow oven 1 hour.
MRS. . I ROBINSON, wfe of ongressman Robnson (Utah).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 19
DATE AND NUT OA
1 cupfu dates, chopped 1 cupfu water, bong
1 cupfu sugar, whte 2 cupfus four
1 teaspoonfu soda, eve 1 teaspoonfu ba ng powder
Butter, sze of egg Sat, pnch of
1 cupfu pecan meats, chopped 1 egg
M dates, sugar, soda, and butter together n a saucepan pour bong
water over m ture et coo sft four, ba ng powder, and sat str ud
nto ths four m ture beat n the egg add nuts pace n a greased and
foured oaf pan ba e 60 mnutes n a moderate oven.
MRS. IRRA . B A K OOD, wfe of the Governor of South arona.
DATE AND NUT BREAD
1 cupfu bong coffee 1 teaspoonfu soda
1 bo dates, chopped fne
et coffee and soda stand on dates whe m ng.
1 cupfu sugar 1 pnch sat
1 tabespoonfu butter 1 cupfu nuts (any nd)
1 egg 1 teaspoonfu vana
1 cupfus four
M together ba e 1 hours n md oven.
MRS. PATRI K H. DKE R , wfe of ongressman Drewry ( rgna).
GINGERBREAD
2 cupfus moasses 1 teaspoonfu cnnamon
cupfu brown sugar 1 teaspoonfu soda dssoved n
2 cupfus four a tte warm water
cupfu ard 3 tabespoonfus sour cream
1 tabespoonfu gnger
MRS. RORERT . BA ON, wfe of ongressman Bacon (New or ).
GINGERBREAD
1 heapng cupfu four cupfu brown sugar
cupfu ard and butter m ed cupfu moasses
1 teaspoonfu gnger tcaspoonfu sat
1 teaspoonfu soda 1 egg
cupfu bong water
ream the butter, ard, and sugar add four and gnger sfted together
add we-beaten egg and moasses beat thoroughy add bong water n
whch the soda has been dssoved ba e n we-greased shaow pan n
moderate oven 15 or 20 mnutes.
MRS. I IAM E. BORAH, wfe of Senator Borah (Idaho).
GINGERBREAD
cupfu sugar 3 cupfus four
cupfu butter 1 teaspoonfu cnnamon
1 cupfu moasses . 1 teaspoonfu gnger
2 teaspoonfus soda 2 eggs
teaspoonfu coves Ba ng powder
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20 THE ONGRESSIONA OOK BOOK
M butter, sugar, and moasses dssove soda n 1 cupfu bong water
add to ngredents add sfted four wth spces beat we and asty beat n
eggs add a tte ba ng powder when any of tho batter s used ths w eep
for a wee n a coo pace.
MRS. NATHAN . STRONG, wfe of ongressmaft Strong (Pennsyvana).
GINGERBREAD
1 cupfu sugar 1 eve teaspoonfu soda
1 cupfu shortenng 2 eve teaspoonfus ba ng
3 eggs powder
1 cupfu moasses 2 eve teaspoonfus coves
1 cupfu sour m 3 eve teaspoonfus gnger
3 cupfus four
ream sugar and shortenng add eggs, beatng them n one at a tme m
n the moasses, m , and the four sfted we wth the soda, ba ng powder,
coves, and gnger pour n we-greased pan that has been dusted wth four
ba e about 35 mnutes n 350 oven.
MRS. MI TON H. EST, wfe of ongressman est (Te as).
GINGERBREAD
2 cupfus four 1 teaspoonfu cnnamon
cupfu sugar teaspoonfu coves
1 cupfu srup 1 teaspoonfu gnger
cupfu butter or ard 2 eggs
2 teaspoonfus soda
Add four, sfted before measurng, to above m ture dssove the soda n
1 cupfu of bong water pour over a str we add we-beaten eggs ba e
45 mnutes n sow oven.
MRS. A RERT . I ORD, wfe of ongressman ford (Iowa).
DE I IOUS GINGERBREAD
1 cupfu sorghum 1 cupfu bong water
cupfu suar cupfu butter
1 teaspoonfu cnnamon 2 cupfus four
1 teaspoonfu gnger 1 teaspoonfu soda
Pnch sat 2 eggs
Pour the bong water over the butter str unt dssoved add sugar,
sorghum, spces, sat, soda, and four beat thoroughy whp the eggs unt
creamy and add ast thng before ba ng pour batter nto a paper-ned snge
oaf bread pan ba e 1 hour n a moderate oven.
MRS. RANK AGUE, wfe of e - ongressman ague (Mnnesota).
DI IE GINGERBREAD
1 cupfu brown sugar 1 teaspoonfu soda (dssoved n
1 cupfu sour m the m )
1 cupfu moasses 1 teaspoonfu sat
1 cupfu butter or ard 3 eggs
1 tabespoonfu gnger 3 cupfus four
1 tabespoonfu cnnamon
M ba e n sow oven n sheet.
MRS. RORERT T. HOUSTON, wfe of e - ongressman Houston (Deaware .
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BREAD, BIS UITS, RO S, RIED AKES. A ES 21
AIR GINGERBREAD
1 cupfu brown sugar 1 cupfus four
cupfu butter, scant 2 teaspoonfus gnger
cupfu m
ream butter and sugar together add m , four and gnger beat up
together spread very thn on bottom of pan ba e n a moderate oven whe
hot, cut nto s uares.
MRS. ous A. ROTHINGHAM, wfe of e - ongressman rothngham (Massachusetts).
RESH GINGERBREAD
cupfu fat teaspoonfu sat
1 cupfu sugar 2 cupfus four
1 cupfu m , sour 1 teaspoonfus soda
2 teaspoonfus cnnamon 2 teaspoonfu ba ng powder
1 teaspoonfu nutmeg 2 eggs
1 teaspoonfu coves 1 cupfu moasses
ream fat and sugar add rest of ngredents beat 2 mnutes pour nto
shaow pan whch has been ned wth wa ed paper ba e 35 mnutes n
moderate oven.
MRS. DA ID . E IS, wfe of ongressman ews (Maryand).
HOT ATER GINGERBREAD
Met cupfu of butter n cupfu of bong water add cupfu of
moasses, cupfu of sugar. 1 egg beaten unt thc and emon-tnted sft
together 2 cupfus four, 1 eve teaspoonfu soda, teaspoonfu sat, 1 tea-
spoonfu each of cnnamon and gnger and teaspoonfu coves add to the
frst m ture, graduay strrng and beatng unt thoroughy bended turn
nto a buttered shaow pan ba e 30 mnutes n a moderate oven.
MRS. AUGUST H. ANDRESEN, wfe of e - ongressman Andresen (Mnnesota).
HOT ATER GINGERBREAD
cupfu granuated sugar I cupfus four
2 cupfu moasses 1 teaspoonfu gnger
1 egg 1 teaspoonfu cnnamon
cupfu butter 1 teaspoonfu soda
cupfu hot water 4 teaspoonfu sat
Sft four, cnnamon, soda, gnger, and sat m sugar, moasses, hot water,
and butter fod n four m ture and beaten egg ba e n we-greased p.n n
moderate oven hour.
MRS. HARR P. BEAM, wfe of ongressman Beam (Inos).
O D- ASHIONED SO T GINGERBREAD
1 cupfu sugar 1 cupfu sour m
cupfu butter 1 cupfu moasses
3 eggs, we beaten 1 tabespoonfu cnnamon
1 teaspoonfu soda 1 tabespoonfu aspce
3 cupfus four 1 tabespoonfu gnger
Rasns
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22 THE ONGRESSIONA OOK BOOK
M sugar and butter together add 3 beaten eggs, 1 fu teaspoonfu soda
dvded n haf dssove of the soda n cupfu of sour m str other tea-
spoonfu n cupfu moasses unt t foams add to m ture gnger, cnnamon,
aspce, four, and rasns. Ths recpe, used for generatons, came wth my
grandmother's famy from onnectcut to Mchgan va the Ere ana n the
eary ortes.
MRS. ANNIE S-M.MAN BEAKES, wdow of the ate ongressman Bea es (Mchgan).
SO T GINGERBREAD
1 cupfu Snowdrft teaspoonfu sat
1 cupfu sugar 4 cupfus four
1 teaspoonfu cnnamon 1 teaspoonfu soda
1 teaspoonfu gnger 3 eggs
1 cupfu rasns 1 cupfu butterm
1 cupfu moasses
ream sugar and Snowdrft together add gnger, cnnamon, sat, rasns,
eggs, and moasses sft four and soda add aternatey wth butterm to frst
m ture ba e n sow oven.
MRS. ARE MURDO H, wfe of ongressman Murdoc (Utah).
SO T GINGERBREAD
ream cupfu butter and cupfu sugar add cupfu moasses, beaten
yo s 2 eggs, pnch of sat, cupfu hot water aternatey wth A cupfus
four, n whch teaspoonfu gnger and 1 teaspoonfu soda have been m ed
fod n the we-beaten whtes ma e e tra good by addng rasns or nuts to
dry ngredents. The batter shoud be very thn and ba ed rather sowy n
muffn pans or oaf.
MRS. URTIS D. I RUR, wfe of the e -Secretary of Navy.
REAM I ING OR GINGERBREAD
2 Neufchate or cream cheeses teaspoonfu sat
2 cupfus dates, chopped ream
1 cupfu nuts, chopped
Mash the cheese m wth t enough cream to gve t the consstency of a
soft fng add the dates spt gngerbread spread the cheese m ture on the
ower haf repace the upper part press t down ghty the uantty of chefse
fng gven here s enough for a oaf of gngerbread about 8 by 10 nches
serve the gngerbread at once whe st hot.
DR. OTTISE STAN E , chef, Bureau of Home Economes.
GRAHAM BREAD
2 cupfus Graham four 2 teaspoonfus ba ng soda,
2 cupfus wheat four scant
2 teaspoonfus ba ng powder 1 cupfu moasses
1 cupfu sugar, scant 2 cupfus m , sour
1 teaspoonfu sat
Sft dry ngredents together add ba ng soda, dssoved n sour m add
moasses ast ba e n 2 oaves.
MRS. ANNING S. PRA . wfe of ongressman PraI (New or ).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 23
GRAHAM BREAD
1 cupfu four 2 cupfus butterm or sour
2 cupfus Graham four m
cupfu mape sugar 1 teaspoonfu soda, roundng
1 teaspoonfu sat
Sft four nto m ng bow add Graham four, sugar, and sat str soda
nto butterm unt t foams pour over sugar m we wth dry ngredents
beat thoroughy turn nto buttered pan about 5 by 9 nches ba e 1 hour n
moderate oven.
Mus. STAN E . I SON, wfe of the GoTernor of ermont.
GRAHAM OUR NUT BREAD
2 cupfus sour m 2 cupfus Graham four
1 cupfu sugar 1 teaspoonfu soda n a tte hot
1 cupfu whte four water
1 teaspoonfu sat cupfu Engsh wanuts
1 teaspoonfu ba ng powder
M n order gven ba e n 2 sma oaves.
MRS. D. . DORRINS, wfe of ongressman Dobbns (Inos).
GRAHAM NUT BREAD
(Good for Sandwches)
cupfu moasses 1 teaspoonfu sat
1 teaspoonfu ba ng soda 1 cupfu whte four
2 cupfus sweet or sour m 2 cupfus Graham four
cupfu sugar 1 cupfu Engsh wanuts
Str soda nto moasses add m cut wanuts n sma peces m we
pour nto ong, narrow, we-greased pan ba e n moderate oven 1 hour.
M-:. OHN . S . K-. wfe of e - ongressman Summers ( ashngton).
UI K GRAHAM BREAD
2 cupfus sour m 3 cupfus Graham four
1 cupfu sweet m 1 teaspoonfu sat
2 cupfu moasses 1 teaspoonfus soda
1 cupfus whte four
M m and moasses, add sat dssove soda n cupfu of bong water
str n part of Graham four, then rest of Graham and whte ths ma es 2
oaves ba e sowy about 1 hour.
MRS. A A E H. HITE, wfe of Senator hte (Mane).
GRAPE NUT BREAD
4 cupfus four 1 teaspoonfu soda
4 teaspoonfus ba ng powder 1 cupfu grape nuts
cupfu sugar 1 egg, beaten
1 teaspoonfu sat 2 cupfus m
ombne et rse 30 mnutes ba e from 35 to 45 mnutes n moderate oven.
MRS. RORERT G. SIMMONS, wfe of e - ongressman Smmons (Nebras a).
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24 THE ONGRESSIONA OOK BOOK
HEA TH BREAD
2 cupfus whte four cupfu sugar
2 cupfus Graham four 1 teaspoonfu sat
2 cupfus bran
hen sfted, add
3 tabespoonfus meted shorten- 1 cupfu moasses
ng 2 teaspoonfus soda dssoved n
1 egg cupfu hot water
2 cupfus m
Then add 1 cupfu stoned, chopped dates m we ba e n 2 oaves n
moderate oven, 1 hours.
MRS. O GER B. BURTNESS, wfe of e - ongressman Burtness (North Da ota).
NUT BREAD
6 cupfus four 2 teaspoonfus sat
6 teaspoonfus ba ng powder 1 cupfu pecan nut meats
1 cupfus sugar 2 cupfus Engsh wanuts
4 eggs
Sft four, sugar, ba ng powder, and sat together add the chopped nut
meats m so that the nuts are thoroughy bended n the dry m ture add
unbeaten eggs add enough m to ma e a stff batter et stand 20 mnutes
n pans coo 1 hour n sow oven ths ma es 2 oaves.
MRS. I IAM E. HUMPHRE , wfe of e - ongressman Humphrey ( ashngton).
NUT BREAD
( ooproof)
1 cupfus brown sugar 2 teaspoonfus soda
2 eggs 3 cupfus four
2 cupfus m , sour, or Sat
2 cupfus butterm 1 cupfu nuts, chopped
M ma e arge oaf or 2 medum oaves ba e n sow oven, 325 to 350
. serve hot or cod. Ths ma es e ceent hot muffns. Use part Graham or
whoe wheat four, f preferred use rasns or dates n pace of nuts, or com-
bne use sour cream for rch bread, amost e ca e.
Mas. AMES PIN KNE POPE, wfe of Senator Pope (Idaho).
NUT BREAD
1 cupfu brown sugar 3 teaspoonfus ba ng powder
2 eggs teaspoonfu sat
1 cupfu m or cream 1 cupfu nut meats, foured
2 2 cupfus four
et rse n ba ng pan 1 hour ba e 1 hour n moderate oven.
MRS. HESTER THOMPSON, wfe of ongressman Thompson (Inos).
NUT BREAD
3 cupfus four, f Swansdown 1 teaspoonfu sat
cupfu more 1 cupfu nut meats, chopped
1 cupfu sugar 1 cupfu sweet m
2 teaspoonfus ba ng powder, 1 egg, beaten ght
heapng
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BREAD, BIS UITS, RO S, RIED AKES, A ES 25
Sft dry ngredents together add m and egg beat 15 mnutes add nuts
et stand 15 mnutes before ba ng ba e 45 mnutes n a moderate oven.
Mas. KATHERINE ANG E , e - ongresswoman (Kentuc y).
NUT BREAD
1 cupfu Engsh wanut meats, 1 egg
chopped 1 teaspoonfu sat, even
1 cupfu m 3 teaspoonfus ba ng powder
cupfu sugar 294 cupfus four
M mod n ba ng pans et stand for 20 mnutes ba e sowy 40 to 45
mnutes. It may re ure more or ess four accordng as t stffens up, but t
shoud not be too stff.
MRS. HARR S. NE , wfe of the e -Postmaster Genera.
NUT BREAD
3 cupfus Graham four 1 cupfu sugar
cupfu whte four 2 cupfus sweet m
4 teaspoonfus ba ng powder 1 egg
teaspoonfu sat 1 cupfu bac wanuts
Sft dry ngredents severa tmes beat egg, sugar, and sat together add to
sfted four add m and nuts ba e n sow oven n ron bread pan.
MRS. AMES P. RI HARDS, wfe of ongressman Rchards (South arona).
NUT BREAD
1 cupfu Graham four cupfu sour m
cupfu bread four 1 teaspoonfu soda
6 tabespoonfus moasses teaspoonfu sat
6 tabespoonfus Engsh wa-
nuts
M n order ba e n moderate oven 45 mnutes ths ma es a sma oaf.
The bread cuts n nce rounds f ba ed n ta, round coo e tns or ba ng
powder cans.
MRS. GEORGE H. S HMIDT (New or ).
NUT AND ORANGE BREAD
Sft together
5 cupfus whte four 6 teaspoonfus ba ng powder
1 cupfu Graham four 1 teaspoonfu sat
Then ta e 1 cupfu canded orange pee, 1 cupfu chopped nuts and m
thoroughy beat 2 eggs, add 1 cupfus m add graduay to frst m ture
ba e n oed bread pans, 1 arge or 2 sma, at 350 for 1 hour.
MRS. IONSAD . A OREN, wfe of ongressman agren ( ashngton).
NUT OR RAISIN BREAD
1 cupfu m 3 teaspoonfus ba ng powder
/ cupfu sugar 2 /, cupfus four
cupfu nuts or rasns teaspoonfu sat
M ba e n oaf n moderate oven.
MRS. AMES . B RNES, wfe of Senator Byrnes (South arona).
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26 THE ONGRESSIONA OOK BOOK
DATE NUT BREAD
' 2 cupfus four tea'spoonfu sat
2 cupfus Graham four teaspoonfu soda
2 cupfus sugar 1 teaspoonfu ba ng powder
2 cupfus m , sour 1 cupfu each of dates, nuts,
2 eggs rasns, maraschno cherres
M four, sugar, sat, and ba ng powder sft rub ths nto the dates and
rasns add soda to sour m add to above m ture add eggs add nuts and
cherres ba e n moderate oven for 1 hour.
M:s, ET HER B. S ANK, wfe of ongressman Swan (O ahoma).
DATE NUT OA
1 cupfu dates, chopped 1 egg
1 teaspoonfu soda 1 cupfus four, eve
1 cupfu water, bong teaspoonfu sat
1 tabespoonfu shortenng, arge Nuts
cupfu brown sugar
M chopped dates and soda together over these pour bong water et
stand cream butter and sugar add egg add four and sat add dates and
nuts m we ba e n sow oven for 1 hour.
MRS. TERR ARPENTER, wfe of ongressman arpenter (Nebras a).
SOUR MI K NUT BREAD
2 cupfus sugar 1 teaspoonfu ba ng powder
2 eggs 1 cupfu nuts (bac wanuts
2 cupfus butterm wth preferred)
1 teaspoonfu soda Sat, pnch of
4 cupfus four
MRS. RED BTRRMANN, wfe of ongressman Bermann (Iowa).
ORANGE BREAD
1 cupfu sugar 3 teaspoonfus ba ng powder
2 eggs, we beaten teaspoonfu sat
1 arge tabespoonfu butter 1 heapng cupfu canded orange
1 cupfu sweet m pee, dced very fne
3 cupfus four
Pour n greased pans or tns et stand 20 mnutes before pacng n oven
ba e 45 mnutes to 1 hour.
MRS. REDERI M. SA KETT, wfe of e -Ambassador Sac ett.
PEA H BRAN BREAD
1 egg 1 teaspoonfu soda
2 tabespoonfus shortenng 4 teaspoonfus b ng powder
cupfu sugar teaspoonfu sat
1 cupfu sour m cupfu nuts, chopped
2 4 cupfus four 1 cupfu Bue Rbbon peaches
1 cupfu bran
ash peaches n hot water bo 10 mnutes dran and chop beat egg
add sugar cre:med wth shortenng, sour m , and bran beat thoroughy
combne wth four sfted wth ba ng powder, soda, and sat add peaches and
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BREAD, BIS UITS, RO S, RIED AKES, A ES 27
nuts when we m ed, pour nto a greased, paper-ned bread pan ba e 1
hour n sow oven, 250-275 .
MRS. HENR E. BARROUR, wfe of e - ongressman Harbour ( aforna).
PEANUT BUTTER BREAD
2 cupfus four cupfu sugar
3 teaspoonfus ba ng powder 1 cupfu m
1 teaspoonfu sat cupfu peanut butter
Bend we ba e n greased oaf pan n a sow oven.
Mus. AMES P. G NN, wfe of e - ongressman Gynn ( onnectcut).
PEANUT BUTTER OA
1 cupfu sugar 1 cupfu sweet m
cupfu peanut butter 2 cupfus four
1 egg 4 teaspoonfus ba ng powder
M sugar and peanut butter add the other ngredents ba e 45 mnutes
ths ma es decous sandwches.
MRS. . . RAMSE ER. wfe of e - ongressman Ramseyer (Iowa).
PE AN NUT BREAD
Put cupfu of moasses n arge pan add 1 teaspoonfu soda and 1 tea-
spoonfu sat pour over above 1 cupfu bong water, butter sze of an egg.
1 yeast ca e dssoved n 1 cupfu warm water, 1 cupfu cod water, addng 2
cupfus whte four and 1 cupfu whoe wheat four add 2 cupfus whte four
and 1 cupfu whoe wheat four set to rse n warm pace overnght n mornng
add pound pecan meats ba e 2 hours.
MRS. A A E H. HITE, wfe of Senator hte (Mane).
UI K PRUNE BREAD
3 cupfus coo ed prunes, dran 2 cupfus whte four
thoroughy 3 cupfus Graham or whoe
cupfu moasses or sorghum wheat four
cupfu brown sugar 1 teaspoonfu of soda
I cupfu sour m Pnch of sat
M ba e at moderate heat for 1 hour ths ma es 2 good-szed oaves.
MRS. HAR ES E. INTER, wfe of e - ongressman nter ( yomng).
HO E HEAT RAISIN BREAD
east m ture: 1 pnt water
s ca e east oam or Magc teaspoonfu sat.
east tabespoonfu sugar
1 potato
f sated potato water s used do not add ths sat.
About noon, soften yeast n cupfu u ewarm water pare, wash, and
bo potato unt tender dran off and save potato water mash potato add
potato water, sat, and sugar coo when u ewarm, add softened yeast f
necessary, add pan water to ma e tota of 1 pnt m we cover oosey
eep n warm pace (80 .) unt ne t mornng.
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28 THE ONGRESSIONA OOK BOOK
BREAD
2 tabespoonfus meted shorten- Above yeast m ture
ng 1 teaspoonfu sat
1 uart or more genune whoe cupfu sugar or moasses
wheat four 1 cupfu seeded rasns
In the mornng put 1 uart fney ground whoe wheat or Graham four n
m ng bow add shortenng dssove sat and sweetenng n yeast m ture
bend ths wth four m to soft dough, addng more four unt t can ust
be neaded nead smooth wor n rasns dusted wth four pace dough n
greased bow cover et rse n moderatey warm pace unt ust doubed
shape ghty nto a oaf but do not nead pace n greased ba ng tn cover
and et ncrease n sze ba e thoroughy 1 hour, havng oven fary hot frst
10 mnutes, after whch reduce heat to moderate ma e a measurements eve
ths ma es 1 arge oaf.
MRS. I IAM A. RODENRERG, wfe of e - ongressman Rodenberg (Inos).
RUSSIAN EASTER BREAD
18 gasses four 10 egg yo s
1 uart m , warm 2 gasses sugar
4 yeast ca es pound butter, meted
2 cupfus currants, washed 4 tabespoonfus vana
M 6 gasses of four nto m add yeast ca es et rse overnght n
mornng add egg yo s strred nto 2 gasses of sugar unt m ture becomes
whte add butter and 6 gasses of four et rse agan add currants, vana
and the remander of four nead dough unt t does not stc to one's fngers
pour dough nto round oaf dsh wth wa ed paper underneath ba e 40 mnutes
oaf must not burn on top et coo n ba ng dsh bread w eep at east
10 days.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
SHREDDED HEAT BREAD
4 shredded wheat bscuts, 1 uart of m brought to a
bro en up scad and poured over the
Add a tte sugar and sat shredded wheat and et
1 yeast ca e stand unt t s cod
ard, eve tabespoonfu of
Add four enough for proper consstency m whoy wth a spoon and
don't nead pace n pans et rse t shoud ba e sowy for about 1 hour
ths bread w eep fresh for a wee t s not good for bscuts or toasted.
MRS. ESSE H. MRT A , wfe of Senator Metcaf (Rhode Isand).
S EDISH IMPE BREAD
Bo together n a pnt of water cupfu of brown sugar, a heapng tea-
spoonfu of caraway seed, a eve tabespoonfu of ard, and a scant teaspoonfu
of anse seed. hen the m ture s u ewarm, add ca e of yeast str add
enough whte four to ma e a soft sponge et rse n a warm pace for 1
hours add a eve teaspoonfu of sat and enough rye four to ma e t stff
nead unt frm and eastc cover et rse I hours to 2 hours shape nto
oaves rase agan ba e for 1 hour.
MRS. NIE S UT , wfe of e - ongressman uu (Inos).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 29
EAST
6 medum-szed potatoes boed cupfu four
and put through seve teaspoonfu sat
cupfu sugar ca e dry yeast
et stand 24 hours, strrng occasonay use 1 cupfu of ths yeast to 1 oaf
of bread eep at temperature of about 65 to 70 .
MRS. AMES H. MA AP ERT , wfe of e - ongressman Mac afferty ( aforna).
BIS UITS
1 cupfu four 2 tabespoonfus ard
teaspoonfu soda teaspoonfu sat
1 teaspoonfu ba ng powder Sour m
M dry ngredents add ard use enough m to ma e a soft dough ba e.
The ate MRS. E ERETT SANDERS (Indana).
BAKING PO DER BIS UITS THAT NE ER AI
1 cupfu thc , sweet cream 3 teaspoonfus ba ng powder
cupfu m 2 arge cupfus four
1 teaspoonfu sat
M wth nfe, cut, and ba e.
MRS. A. P. NE SON, wfe of e - ongressman Neson ( sconsn).
BEATEN BIS UITS
1 uart four 5 eve tabespoonfus ard
1 cupfu cod water 1 teaspoonfu sat
Sft sat and four m ard add water nead beat 500 c s unt dough s
soft and bsters ro nch thc , stc wth for ba e 30 mnutes n a rsng
oven.
MRS. I A ES IOK, e - ongresswoman and wdow
of the ate ongressman Esc (Tennessee).
IRGINIA BEATEN BIS UIT
1 uart four cupfu ard
1 teaspoonfu sat
Ma e nto a moderatey stff dough wth sweet m toss on foured board
beat wth ron bscut beater for hour ro nch n thc ness cut wth
sma bscut cutter prc wth for and pace n bread pans ba e 20 mnutes
n medum oven.
MRS. OSEPH HITEHEAD, wfe of e - ongressman htehead ( rgna).
BRAN BIS UITS
2 cupfus bran Sat, 1 even teaspoonfu of
1 cupfu four I teaspoonfus ba ng powder
cupfu moasses 1 egg
1 cupfu m
Sft four, sat, and ba ng powder nto the bran add m , moasses, and
egg m ed together ba e n gem pans n moderate oven.
MRS. HESTER . BO TON, wfe of ongressman Boton (Oho).
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30 THE ONGRESSIONA OOK BOOK
BRO KET BIS UIT
1 pnt mashed potatoes 3 pnts four, measured after
1 cupfu ard sftng
2 eggs, we beaten 1 yeast ca e dssoved n a cup-
teaspoonfu sat fu u ewarm water
Ma e up at 10 A.M. et rse unt about 3 o'coc ro out cut wth bscut
cutter et rse agan about 3 hours ba e n moderate oven.
Mss ENNIE M. MOORE, sster of e - ongressman Moore ( rgna).
BUTTER BIS UITS
1 pnt four 2 tabespoonfus butter
3 eve teaspoonfus ba ng Sat
powder Sweet m
M wth enough sweet m to ma e soft dough ba e n moderate oven.
MRS. OMPTON HITE, wfe of ongressman hte (Idaho).
BUTTERMI K BIS UIT
four, sfted teaspoonfu sat
2 eve teaspoonfus ba ng 1 egg, arge
powder Butterm enough to ma e
teaspoonfu soda, f m s soft dough
not too sour
M ba e n moderate oven 10 mnutes.
MRS. SAMUE D. M RE NG DS, wfe of ongressman McReynoda (Tennessee).
HEESE BIS UIT
1 pound grated cheese pound four
pound butter 3 tabespoonfus cream
Pnch of sat and cayenne
Ma e nto thc dough wor unt smooth ro thn cut wth sma
cutter ba e n moderate oven.
MRS. HURERT D. STE ENS, wfe of Senator Stevens (Msssspp).
DEN ER BIS UITS
1 uart m , scaded 1 cupfu mashed potatoes
2 cupfu sugar 1 cupfu ard
1 ca e yeast dssoved n a tte 2 teaspoonfus sat
m
M a thoroughy, addng yeast after m has been cooed add enough
four to m to the consstency of ca e dough set asde for 2 hours add 1
teaspoonfu soda, 2 teaspoonfus ba ng powder, and m we turn ths nto
a nest of four wor n enough four unt e bscut dough et rse for 1
hour put damp coth over top put nto refrgerator ths w eep severa
days on ce ta e off what one needs, and ro nch thc dp n meted ard
on both sdes et rse about 40 mnutes before ba ng ro t out put n pana
n refrgerator set out n tme to rase.
MRS. EAR B. MA IE D, wfe of e -Senator Mayfed (Te as).
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BREAD, BIS UITS, RO S. RIED AKES, A ES 31
DROP BIS UITS
2 cupfus four 1 arge teaspoonfu ba ng
1 tabespoonfu ard and butter, powder
m ed 1 arge spoonfu sugar
Satspoon of sat 1 cupfu m
Rub the ard and butter we nto the four add the sugar str n the
m wth a spoon ma ng the stffest nd of batter or softest nd of dough
ta e the paste on the end of a spoon drop t n tte mounds n a greased
pan ths ta es 15 mnutes to ma e and ba e.
MRS. ANDERSON A TERS, wfe of e - ongressman aters (Pennsyvana).
EMERGEN BIS UITS
1 cupfu wheat four n/4 teaspoonfu sat
2 teaspoonfus ba ng powder, 2 to 4 tabespoonfus butter
eve M
M ngredents cut n butter wth nfe add enough m to ma e soft
dough or a stff batter drop from a spoon or shape f desred ma es 16 sma
bscuts cream or sour cream may be used nstead of butter and m .
Mr.s. AN.vr. SPE MAN BEAKES, wdow of e - ongressman Bea ea (Mchgan).
HOT BIS UITS
2 cupfus four teaspoonfu sat
2 teaspoonfus cream of tartar 3 tabespoonfus rsco
teaspoonfu ba ng soda 1 cupfu m
Sft dry ngredents wor n shortenng m n ud wth sver for
ro nch thc cut wth danty tte bscut cutter brush meted butter on
ba e at 450 for 15 mnutes.
MR.S. ,'. KIs NK AMKS, wfe of ongressman ames (Mchgan).
KNEADED BIS UITS
2 cupfus four Butter, meted
4 teaspoonfus ba ng powder, 1 teaspoonfu sugar
rounded rsco, sze of wanut
teaspoonfu sat M
Sft dry ngredents together wor shortenng n we add suffcent m
to ma e soft dough turn out on foured board nead unt perfecty smooth
for about 2 mnutes ro out to a nch thc ness spread generousy wth
meted butter fod over, ma ng doube thc ness cut n s uares or obongs
wth sharp nfe ro each bscut of 2 ayers n meted butter pace n ba ng
pans set asde n refrgerator from 4 to 5 hours set n warm pace hour
before ba ng ba e uc y n hot oven, 500 .
MRS. ANTHON . DIMOND, wfe of the Deegate from Aas a.
OUISIANA BIS UIT
Ta e 1 uart of four add 2 heapng teaspoonfus of Roya ba ng powder
and 1 teaspoonfu of sat sft we, possby twce add 1 tabespoonfu of pure
ard wth a spoon str n enough sweet m to ma e ust rght to hande
hande ghty nead ony enough to ma e smooth ro thn cut and butter
each pece add another ayer on top of each buttered pece ba e n hot oven
serve hot tha method saves butterng after coo ng and s very danty.
MRS. . B. AS E , wfe of e - ongressman Aswe ( ousana).
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32 THE ONGRESSIONA OOK BOOK
MAP E SUGAR BIS UIT
1 cupfu heavy sour cream 1 teaspoonfu aspce, heapng
1 cupfu mape sugar, shaved Pnch of sat
1 egg 2 cupfus pastry four, scant
1 teaspoonfu soda, scant
M egg, sugar, and spce add four to whch soda and sat have frst been
added ro cut the thc ness of ordnary bscuts ba e n moderatey hot
oven.
MRS. E RERT S. BRIGHAM, wfe of e - ongressman Brgham ( ermont).
ORANGE TEA BIS UITS
2 cupfus four 1 cupfu m , scant
3 2 teaspoonfus ba ng powder 2 tabespoonfus butter
teaspoonfu sat
M accordng to rue cut bscuts any sze desred when ready for the
oven, ma e a sma depresson n the top of the bscuts wth the hande of a
sver nfe whch has been dpped n meted butter pace n ths 1 cube
of sugar whch has been dpped n orange uce add 3 drops of meted butter
to top of sugar sprn e over a grated orange rnd ba e mmedatey n a
uc oven.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
SODA BIS UITS
2 cupfus four 4 tabespoonfus rsco
teaspoonfu soda cupfu sour m , thc , or
1 teaspoonfu sat cupfu butterm
Sft four, sat, and soda together wor n rsco add m graduay
m to a stff dough, athough t may not be necessary to use a the m
pace on foured board nead unt smooth ro to nch thc ness cut
wth sma round cutter ba e n hot oven, 425 ., 12 to 15 mnutes.
MRS. BRENT SPEN E, wfe of ongressman Spence (Kentuc y).
SOUTHERN BIS UIT
2 cupfus four 2 teaspoonfus shortenng
4 teaspoonfus ba ng powder cupfu m or enough to ro
teaspoonfu sat sft a to- out ncey
gether add
ut nch thc for arge bscuts and thn for the tny ones.
MRS. HAR ES . BO MAN, wfe of e ongressman Bowman (Pennsyvana).
S EDISH BIS UITS
1 pnt m 1 cupfu sugar
1 ca e yeast 2 or 3 eggs, we beaten
2 tabespoonfus butter
Scad and coo m dssove yeast n a tte water and sugar m n-
gredents add enough four to ma e a sponge et rse unt ght add more
four to ma e a dough to nead et rse ma e nto bscuts.
MRS. MARTIN . SMITH, wfe of ongressman Smth ( ashngton).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 33
E ET BIS UITS
1 yeast ca e dssoved n I 1 pnt four
cupfus warm m
Beat ten mnutes et rse for 2 hours add 3 eggs, beaten separatey add
1 tabespoonfu meted butter 1 teaspoonfu sat
(put ths n yo s) 1 uart four
1 tabespoonfu sugar
Knead we et rse for 2 or 3 hours put on bscut board ro out t
nch thc cut same wth sma bscut cutter and the same number wth
arge pace one on the other et rse for 2 hours ba e.
MRS. S. OTIS B AND, wfe of ongressman Band ( rgna).
RAISED BISMARKS
1 pnt m 1 tabespoonfu sat
1 cupfu sugar 4 eggs
1 cupfu butter 1 G ca es eschmann's yeast
arm the m add butter, sugar, and eggs beaten together to warm
m add sat and yeast add enough four to ma e a soft sponge et rse
add about 2 arge cupfus four nead about 15 mnutes et rse agan pat
out the dough cut n s uares put a spoonfu of any nd of fng or ey
on top of s uare pace another s uare pece of dough on top of fng cut
wth bscut cutter. It may be we to pnch the edges together et rse to
doube sze fry n ette of hot ard frost wth unboed frostng sprn e
wth ground nuts.
MRS. H- Ms ARENS, wfe of ongressman Arena (Mnnesota).
RITTERS SUPREME
1 eve cupfu four. teaspoonfu sat
1 teaspoonfus ba ng powder 1 egg, separated
2 tabespoonfus cornstarch cupfu m
4 tabespoonfus sugar 1 tabespoonfu ove o
M four, ba ng powder, sat, sugar, and cornstarch n order gven sft
3 tmes beat yo of egg very ght add to m and add sowy to four m -
ture add ove o and 4 cupfu more m beat genty unt smooth fod n
the stffy beaten whte of egg drop by spoonfus nto penty of hot fat fry a
goden brown, remove wth s mmer pace for a few moments on a pece
of whte bottng paper dust wth powdered sugar for pan frtters spt wth
a very sharp frut nfe f wth ey ro n powdered sugar for ey frtters,
whch are wonderfu eaten wth roast sprng amb. Ths batter s e ceent for
frtters of any nd, but f used for oysters or cams, omt the sugar. rtters
made wth fresh frut are wonderfu when ths batter s used, but frut shoud
be sugared for 15 mnutes before usng.
MRS. KAN IS . PATTERSON, wfe of e - ongressman Patterson (New ersey).
ORN RITTERS
1 dozen ears corn 1 tabespoonfu four
3 eggs
Score the corn press pup out wth bade of a nfe do not aow any
s ns to get m ed n add the eggs, beaten separatey and the four m
we drop from spoon nto greased s et.
MRS. . D. B' K, wfe of Governor of Deaware and daughter of the Iate Senator Du Pont.
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34 THE ONGRESSIONA OOK BOOK
ORN RITTERS
6 ears corn, tender 1 tabespoonfu sweet m
2 eggs 1 teaspoonfu sugar
2 tabespoonfus four Sat to taste
Hod cob n hand sce rows of ernes engthwse wth pont of sharp
nfe and wth bac of nfe scrape carefuy ony m from erne wthout
hu add egg, we beaten add other ngredents drop batter the sze of
oyster on hot grdde serve wth curs of bacon.
The ate MRS. EDGAR . E IS (Mssour).
ORN PU S
1 two-pound can of corn 3 or 4 tabespoonfus four or
1 cupfu sweet m enough to ma e a rather
1 whoe egg stff batter
2 teaspoonfus sugar
M fry n deep ard.
MRS. UTHER A. OHNSON, wfe of ongressman ohnson (Te as).
SOPAIPI AS
( rtters to be served wth tea. coffee, or chocoate)
1 pound four cupfu bong water
2 tabespoonfus shortenng 2 teaspoonfus ba ng powder
1 egg teaspoonfu sat
Sft dry ngredents together twce add shortenng to water and, when
u ewarm, add four and we-beaten egg nead smooth add more four, f
necessary to ma e an eastc dough, smar to bread dough ro as thn as
possbe, because the thnner the dough s roed the better the frtters w
puff cut n shapes about 2 or 3 nches s uare fry n deep shortenng.
MRg. DENNIS HA E , wfe of ongressman havez (New Me co).
TOMATO RITTERS
1 pnt can tomatoes 1 tabespoonfu onon, fney
1 tabespoonfu sugar chopped
Sat and pepper to taste
Ma e a whte sauce of 2 tabespoonfus butter, 2 tabespoonfus cornstarch,
roundng, and 1 egg rub tomatoes through coander add sugar, onon, sat,
and pepper put n saucepan et bo for a few mnutes bend the butter
and cornstarch n another pan over fre stran add tomato m ture coo
unt very thc , strrng constanty remove from fre str n yo of egg
pour nto shaow buttered pans when cod, cut nto sma ca es wth bscut
cutter beat whte of egg, brush over the ca es ro n fne bread crumbs fry
n deep fat.
MRS. ED ARD REE AND, wfe of e - ongressman reeand (New or ).
REN H OA ES
Ma e a sponge of 1 ca e of compressed yeast and 1 tabespoonfu of sugar
dssoved n cupfu of u ewarm water to 1 cupfu of scaded m add 1
cupfu of hot water, and when u ewarm add yeast and 2 cupfus of four beat
for 5 mnutes et rse about 1 hour, unt very ght add 3 tabespoonfus of
meted shortenng and 1 teaspoonfus of sat str n 5 cupfus of four nead
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BREAD, BIS UITS. RO S, RIED AKES, A ES 35
unt dough s smooth and eastc, usng a tte more four f necessary cover
to et rse when doube n bu , mod nto rench oaves dvde the dough
n haf and each haf nto 12, ma ng 24 oaves ro each 5 nches ong,
tapered at each end ay on greased pan suffcent dstance apart not to touch
each other cover to et rse 1 hour n a warm pace ba e rea brown.
Mus. OSEPH E. RANSDE , wfe of e -Senator Ransde ( ousana).
ANN ARBOR MU INS
2 eggs, we beaten 1 cupfu m
3 tabespoonfus sugar 2 /2 cupfus four
1 teaspoonfu sat, scant 2 teaspoonfus ba ng powder
Nutmeg, a very tte 3 tabespoonfus butter, soft
M beaten eggs, sugar, sat, and nutmeg sft four and ba ng powder to-
gether add aternatey wth m add butter ths ma es 12 muffns.
MRS. ANNIE SIT.I. .MAN- BEAKES, wdow of the ate ongressman Bea es (Mchgan).
BRAN MU INS
Ta e 1 cupfu four, 1 cupfu Keogg's bran m we wth 2 even tea-
spoonfus of ba ng powder and teaspoonfu of sat add the beaten yo s
of 2 eggs to 1 cupfu of m and a tabespoonfu of meted butter m a
wth the four fod n the stffy beaten whtes of eggs ba e about 20 mnutes.
Mas. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
ORN MEA GEMS
1 cupfu four teaspoonfu sat
3 teaspoonfus ba ng powder 1 tabespoonfu sugar
cupfu corn mea
Sft and m together add to these dry ngredents cupfu of m , 1
egg, we beaten, and 1 tabespoonfu meted butter ba e n buttered gem
pans for 25 mnutes.
MRS. . A H SPEARING, wfe of e - ongressman Spearng ( ousana).
ORN MEA MU INS
2 cupfus corn mea 2 eggs, we beaten
1 cupfu four cupfu sugar
1 cupfu sweet m 2 tabespoonfus ba ng powder
Ths uantty w ma e 14 muffns.
MRS. A IN OO IDGE, wdow of the ate Presdent of the Unted States.
REAM MU INS
3 eggs, beaten separatey teaspoonfu soda
pnt sweet cream 1 teaspoonfu cream of tartar
pnt sfted four . Sat, a tte of
Add cream to yo s fod n we-beaten whtes.
MRs. rn M.T.I.s B. RISP, wfe of e - ongressman rsp (Georga).
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36 THE ONGRESSIONA OOK BOOK
DATE MU INS
cupfu butter 3 teaspoonfus ba ng powder
cupfu sugar eve
1 egg teaspoonfu sat
cupfu m , pound dates
2 cupfus four
ream butter add sugar ard egg, beaten ght sft 3 tmes the four and
ba ng powder add to frst m ture wth m aternatey beat thoroughy
add dates stoned and cut ba e n hot oven.
Mas. Antv ERSTER MUSSE HITE, wfe of ongressman Mussewhte (Mchgan).
DE I IOUS HAM MU INS
cupfu butter 3 teaspoonfus ba ng powder,
cupfu coo ed ham, chopped eve
1 egg, beaten 1 cupfu m
cupfu Graham four 1 cupfu whte four, eve
Beat the butter to a cream add ham m we add egg. Graham four,
ba ng powder, m , and whte four m we f we-greased muffn pans
/2 fu ba e n a hot oven about 20 mnutes ths w ma e 18 sma muffns.
MRS. ESTER . DI KINSON, wfe of Senator Dc nson (Iowa).
DE I IOUS MU INS
t cupfu butter 1 or 2 eggs, we beaten
cupfu sugar 1 cupfus four
cupfu m 3 teaspoonfus ba ng powder
ream the butter and sugar add the m and eggs m we add the
four, whch has been m ed wth the ba ng powder put n muffn pans ba e
n hot oven.
MRS. . N. NORTON, wfe of e - ongreesman Norton (Nebras a).
OUR MU INS
3 tabespoonfus shortenng cupfu m
1 cupfus four teaspoonfu sat
3 teaspoonfus ba ng powder 1 egg
3 teaspoonfus sugar
Rub shortenng nto four add ba ng powder, sugar, sat, m , and egg
ba e n greased muffn tns.
MRS. AMAR E ERS, wfe of ongressman effers (Aabama).
GRAHAM GEMS
1 egg Sat, pnch of
1 cupfu butterm or sour m 1 tabespoonfu sugar
3 tabespoonfus Mazoa o 1 cupfus Graham four, fresh
teaspoonfu soda
M ba e n muffn rngs n hot oven about 10 mnutes.
The ate MRS. EDGAR . E IS (Mssour).
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BREAD, BIS UITS, RO S, RIED AKES. A ES 37
MOUNTAIN MU INS
1 egg 2 teaspoonfus ba ng powder
cupfu m 2 tabespoonfus butter
1 cupfu four teaspoonfu sat
1 teaspoonfu sugar
Beat m ture we ba e n a hot oven.
MRS. ERE OOPER, wfe of ongressman ooper (Tennessee).
OATMEA MU INS
M 1 cupfu of roed oats wth 1 cupfu of sweet m and 2 tabespo nfus
meted butter bo et stand unt u ewarm dssove 1 ca e of yeast n
cupfu u ewarm water add 2 tabespoonfus sugar combne wth the roed oats
m ture add s cupfu pan four and 1 teaspoonfu sat beat we cover et
rse n warm pace unt ght f we-greased muffn pans about two-thrds fu
et rse 40 mnutes ba e about hour n a moderate oven.
MRS. HENR R. RATHRONE, wdow of the ate ongressman Rathbone (Inos).
PE AN MU INS
1 cupfu Graham four teaspoonfu sat
1 cupfu four 1 cupfu m
4 tabespoonfus brown sugar 1 egg
4 teaspoonfus Roya ba ng 4 tabespoonfus shortenng
powder cupfu chopped pecan meats
M together dry ngredents add nuts, m , egg, and meted shortenng
beat we put 1 tabespoonfu batter nto each greased and foured muffn pan
or sma muffn rng put pecan on each muffn ba e n hot oven at 425 .
18 to 25 mnutes, dependng on sze of muffn ths ma es 12 muffns, or 24 f
ba ed n sma nun rngs.
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
POPO ERS
M 1 egg, we beaten, 1 cupfu sweet m , 1 cupfu four and a tte sat
ba e n heated and buttered gem pans sowy unt the batter becomes a crust
and pops over.
MRS. PEAR P. INGO, c - ongresswoman and
wdow of the ate ongressman ngo (Ar ansas).
POPO ERS
2 eggs pnt four
pnt m 1 teaspoonfu sat
Beat eggs, wthout separatng, unt we m ed and not very ght add m
put four n another bow wth sat pour nto t graduay the eggs and m ,
beatng a the tme stran the batter through a seve nto the frst bow have
ron gem pans we greased and heated pour about fu ba e n a moderate
oven about 40 mnutes. If popovers fa when ta en from the oven, they have
not been we enough ba ed.
MRS. . . B. EHR.INGHAUS, wfe of the Governor of North arona.
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38 THE ONGRESSIONA OOK BOOK
POTATO ORN MEA MU INS
2 tabespoonfus fat 1 cupfu potatoes, mashed
1 tabespoonfu vnegar 1 cupfu corn mea
1 egg, we beaten 4 tcaspoonfus ba ng powder
1 cupfu m 1 easpoonfu sat
M n order gven ba e n oven 40 mnutes ths ma es 12 muffns.
MRS. I IAM H. THOMPSON, wfe of Senator Thompson (Nebras a).
RI E MU INS
1 cupfu boed rce 2 cupfus four
2 eggs Sat
2 cupfus sweet m 2 tcaspoonfus ba ng powder
Beat eggs add m beat add four beat add the rce ba e n gem pans.
MRS. ous BRANN, wfe of the Governor of Mane.
HEAT MU INS
2 eggs, we beaten 3 cupfus four, wth
2 cupfus m 2 teaspoonfus ba ng powder,
2 tabespoonfus butter, meted heapng
1 teaspoonfu sat
M n order gven ba e n we-buttered muffn tns.
Mss EMI TARKR, sster of ongressman Taber (New or ).
BRAN HOT AKES
cupfu four 2 tabespoonfus mape srup
2 cupfus bran 1 teaspoonfu ba ng soda
2 tabespoonfus granuated sugar 1 egg
2 tabespoonfus coo ng o
M wth sour m n a batter coo on hot grdde.
Mss. ES E ONES, wdow of the ate Senator ones ( ashngton).
BU K HEAT AKES
Ta e 4 cupfus butterm and 1 eschmann's yeast ca e dssove n the
m add buc wheat four enough to ma e a good batter free from umps
beat we et stand overnght n a warm pace n the mornng when tme to
ba e the ca es, add 1 sma teaspoonfu soda n a tte water and 1 teaspoonfu
sat f too thc , add a tte more m .
MRS. PETKR G. GERR , wfe of e -Senator Gerry (Rhode Isand).
BU K HEAT AKES
2 eggs, beaten together very ght 2 tabespoonfus moasses
1 cupfus butterm 1 tabespoonfu meted butter
1 teaspoonfu soda 1 cupfu od fashoned buc -
1 satspoonfu sat wheat four
M fry on grdde ony sghty greased.
MRS. HI MOA ISTER, wfe of Governor McAster (Tennessee).
ORN AKES
cupfu butter 2 eggs
1 pnt butterm orn mea
1 teaspoonfu soda
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BREAD, BIS UITS. RO S. RIED AKES, A ES 39
Met butter add to butterm add enough corn mea to ma e a thn
batter add soda and a rounded tabespoonfu of four add yo s of eggs, we
beaten, then whtes drop on smo ng hot grdde.
MRS. B. ARRO REE E, wfe of ongressman Recce (Tennessee).
ORN PAN AKES
1 cupfu corn mea cupfu m
cupfu water, bong 1 tabespoonfu moasses
cupfu four 2 teaspoonfus ba ng powder
tcaspoonfu sat 1 tabespoonfu shortenng,
1 egg, beaten meted
Pour bong water over corn mea et stand 5 mnutes add four and sat
m unt free from umps combne the egg. m , and moasses beat nto corn
mea m ture add ba ng powder and shortenng beat unt bended drop by
tabespoonfus on a hot grdde or fryng pan, rubbed wth vegetabe fat when
brown on bottom and fu of bubbes on top, turn and brown on other sde
serve wth meted ey or srup.
MRS. O I ER H. ROSS, wfe of ongressman ross (Te as).
RUMB PAN AKES
1 cupfus dry ground bread 2 eggs
crumbs cupfu four
2 cupfus or more of hot 3 teaspoonfus ba ng powder
sweet m teaspoonfu sat
2 tabespoonfus meted short- 1 teaspoon/u sugar
enng
Heat m pour over bread crumbs et stand whe beatng the eggs m
sft and add dry ngredents ba e on ungreased grdde.
MRS. H,MIK HO H, wfe of e - ongressman Hoch (Kansas).
BREAD RUMB PAN AKES
2 cupfus stae bread crumbs 1 teaspoonfu ba ng powder
1 cupfu four teaspoonfu sat
1 egg 1 cupfu m
Soa bread crumbs n m unt soft add egg, four, ba ng powder, and
sat m fry on a buttered pan.
MRS. THOMAS M. U EN, wfe of ongressman uen (New or ).
BREAD RUMB GRIDD E AKES
2 cupfus crumbs 2 teaspoonfus ba ng powder
2 cupfus m , hot 1 cupfu four
1 teaspoonfu sat 2 eggs, beaten separatey
Soa crumbs n hot m for 1 hour add sat, four, and ba ng powder
sfted together add egg yo s and whtes f m ture s too thc , add more
m coo on grdde.
MRS. .T.r OOPER, wfe of ongressman ooper (Tennessee).
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40 THE ONGRESSIONA OOK BOOK
MAP E ANNE AKE
1 pnt four 3 eggs
teaspoonfu sat 1 teaspoonfu sugar
2 cupfus m 2 tabespoonfus meted butter
M sft dry ngredents beat eggs add m pour sowy on frst m ture
beat thoroughy add butter ba e on grdde put brown sugar and butter on
-frst ayer contnue unt as many ayers as wanted.
MRS. AMES MAGEE, wfe of e - ongressman Magee (Pennsyvana).
MUSH AKES
1 pnt corn mea 1 uart bong water
1 uart four 1 teaspoonfu sat
ca e yeast
Str nto the corn mea enough cod water to wet t thoroughy str ths
nto the bong water n whch the sat has been dssoved coo ths mush
thoroughy, then coo dssove the yeast n cupfu u ewarm water ths wth
the four shoud be strred nto the mush cover set n a warm pace to rse
for about 3 hours ba e on a grdde not too hot, sghty greased, aowng
a tabespoonfu to a ca e. To prevent the batter from stc ng to the spoon,
dp spoon nto cod water each tme before ftng the batter.
MRS. RORT. P. RORINSON, wfe of the e -Governor of Deaware.
MA 'S MUSH BATTER AKE
(An od famy recept)
Ma e a mush of cupfu mea sfted nto a s et fu of water str a
the tme t s coo ng coo thoroughy done, so that t w not stc to the
s et at a ths ma es about 1 pnt of mush. he mush s hot, add 1
teaspoonfu of sat, 2 eggs, beaten separatey cupfu sweet m , more f
too thc , cupfu four sft have grdde hot aow 1 tabespoonfu of
batter for each ca e they are hard to turn, so don't ma e arger but when
brown, turn uc y serve one or more on pate put a tte butter on top
ca e.
MRS. AMES H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
RA POTATO PAN AKES
M 2 grated raw' potatoes wth beaten yo of 2 eggs, 1 teaspoonfu sat,
1 tabespoonfu granuated sugar, 1 heapng tabespoonfu four, and tea-
spoonfu ba ng powder add ast, strrng ghty, the beaten whtes of 2 eggs
fry n sma panca es on hot grdde.
MRS. HAR ES . ESTER . , wfe of e - ongressman Estery (Pennsyvana).
. O D- ASHIONED R E PAN AKES
1 cupfu whte four 6 tabespoonfus moasses
1 cupfu rye four 1 cupfu sour m
1 egg 1 teaspoonfu soda, sma
M form stff batter drop sma teaspoonfu batter nto hot ard these
ca es w be the sze of Engsh wanuts serve wth mape syrup.
MRS. ARRO t . BEED , wfr of ongressman Beedy (Mane),
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BREAD, BIS UITS, RO S, RIED AKES, A ES 41
PAN AKES SU ETTE
(Recpe obtaned from chef on etc, August, 1926)
1 pound four 1 teaspoonfu sugar
1 pnt m 4 eggs, yo s and whtes beaten
1 eve teaspoonfu ba ng separatey
powder
M four and ba ng powder together add yo s, m , and sugar beat
to a ght batter et stand for 10 mnutes before coo ng whs whtes of
eggs to a stff froth ta e about of the whtes and add to batter add
one dessert spoonfu of sugar to remander of eggs to put over panca e when
roed ready to be served.
ng for panca es: 3 ounces butter 6 ounces sugar uce of 1 orange
and nuts, chopped fme spread on hot panca e ro brush wth egg cng
ay thn sce of orange on ro serve on hot pate ths ma es 14 panca es.
SENATOR HATTIE ARA A , wdow of the ate Senator T. H. araway (Ar ansas).
HO E GRAIN HEAT GRIDD E AKES
1 cupfu four 2 tabespoonfus fat
1 cupfu m 2 teaspoonfus ba ng powder
1 egg cupfu whoe wheat, coo ed
M ngredents coo on hot grdde.
Mas. AMES . Mc NTc, wfe of ongressman Mc ntc (O ahoma).
RO S
1 cupfu potatoes, mashed 1 cupfu water, tepd
1 cupfu potato water Shortenng, sze of an egg
1 cupfu sugar, scant 1 egg
1 yeast ca e our
Bo potatoes n ac ets dssove yeast ca e n tepd water add potato
water and sugar to each cupfu of ths m ture add 1 egg and shortenng the
sze of an egg et stand n ce bo overnght use enough four to ma e dough
et rase twce ts bu ma e nto ros et rase agan ba e. Ths yeast
m ture w eep a coupe of days.
MRS. A..AIM H. GAS UE, wfe of ongressman Gas ue (South arona).
BUTTER RO S
1 cupfu everastng yeast our to ma e stff batter and
1 cupfu u ewarm water beat we
cupfu sugar
et rse a day at nght ta e 1 cupfu of ths yeast, 1 cupfu of u ewarm
m , cupfu sugar, scant teaspoonfu sat, and four to ma e stff batter
et rse overnght n warm pace ne t mornng use a ths sponge, cupfu
meted butter, 1 egg, pnch of soda, and four to ma e a dough ro out cut
wth bscut cutter fod over wth sma ump of butter between butter pans
we et ros rse ba e 30 mnutes n moderate oven.
MRS. A OR . MI IGAN, wfe of ongressman Mgan (Mssour).
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42 THE ONGRESSIONA OOK BOOK
BUTTERS OT H RO S
( uc )
2 cupfus four Brown sugar
4 tabespoonfus butter or 4 teaspoonfus ba ng powder,
Snowdrft eve
cupfu m 1 teaspoonfu sat
Butter, meted nnamon
Sft four, ba ng powder, and sat cut n the shortenng add the m
nead genty for a few seconds ro nch thc on a foured board brush
wth meted butter sprn e wth brown sugar and cnnamon ro frmy as
n a ey ro cut the ro n -nch sces pace cut sde up n ba ng pan
we covered wth m ture of butter and brown sugar ba e about 20 mnutes
n moderate oven, 350 . turn out of the pan at once serve upsde down.
MI S. OSEPH A. HERRERT, daughter of the ate Senator ronna (North Da ota).
BUTTERS OT H RO S
2 yeast ca es 2 eggs
1 cupfu m 1 teaspoonfu sat
cupfu sugar 4 cupfus sfted four
cupfu butter
Scad m when coo, dssove yeast ca es n t add butter, meted, sugar
and sat and eggs, we beaten together add four nead we set to rse and
when ght turn down n bow repeat ths once ma e out n pans et rse
about 2 hours or unt very ght ba e n hot oven.
MRS. THOMAS S. BUT ER, wfe of e - ongressman Buter (Pennsyvana).
INNAMON RO S
2 ca es yeast 7 cupfus sfted four
1 cupfu m , scaded and 6 tabespoonfus ard or butter
cooed 2 eggs
1 cupfu warm water teaspoonfu sat
1 tabespoonfu sugar
Dssove yeast ca es and 1 tabespoonfu sugar n u ewarm ud add 3
cupfus four beat unt smooth add ard, sugar, butter, creamed, and eggs,
sghty beaten add remander of four, or enough to ma e a soft dough, and
the sat nead et rse n a greased bow n a warm pace unt dough has
rsen to twce ts bu remove from bow dvde n 2 peces ro out 1 pece
ute thn and spread meted butter, whte sugar, then cnnamon, nuts, and
rasns, f desred ro up engthwse pu the ro sghty and cut n sces
about 1 nch thc pace n a deep pan whch has been spread thc y wth
butter, brown sugar, and nuts on top of sugar et rse 1 hour ba e n a fast
oven 20 to 30 mnutes turn out when ba ed eave them upsde down, spread-
ng any sugar m ture remanng n pan on the ros watch them In oven so
sugar does not burn.
MR S. MARTIN B. MADDEN, wfe of e - ongressman Madden (Inos).
O ER EA RO S
Add teaspoonfu sat and tabespoonfu sugar to cupfu scaded
m when u ewarm, add yeast ca e dssoved n 2 tabespoonfus warm
water add cupfu four beat thoroughy cover et rse. hen ght, add
2 tabespoonfus meted butter, 1 we-beaten egg, and four enough to nead
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BREAD, BIS UITS, RO S, RIED AKES, A ES 43
et rse agan shape n very sma bas when agan ght, put 3 or 4 nto
we-buttered round muffn pans, brushng the sdes that w touch wth butter
when about doube n sze, ba e n a hot oven.
MRS. HAR ES A. EATON, wfe of ongressman Eaton (New ersey).
RES ENT RO S
Par er House dough Shortenng, meted
Ro dough thny cut nto tranguar peces wth ong sde about 5 nches
ong brush shortenng over t ro dough e ey ro, begnnng wth ong
end drawn ends around n form of crescent or horseshoe et dough rase on
pan ba e 12 to 15 mnutes n hot oven.
MRS. Rosa O INS, wfe of ongressman ons (.Msssspp .
E ER ASTING RO S
M 1 uart of sweet m , 1 cupfu of ard, and 1 cupfu of sugar put on
the stove et come to the bong pont but dp not et bo ta e off set asde
when m s warm, dssove a ca e of yeast n t and sft n about 1 heapng
uart of four to ma e t the consstency of ca e batter et set 2 hours n a
warm pace sft n 1 tabespoonfu of sat, 1 rounded teaspoonfu of soda, 1
heapng teaspoonfu of ba ng powder wor n about 1 uart of four to ma e
a dough ro out cut as many ros as desred for a mea set n a warm
pace et rse 2 hours before ba ng put the rest of the dough n the ce bo
or some coo pace unt ready for more ros. It w eep a wee or more.
us. INIS . GARRETT, wfe of e - ongressman and udge Garret
of the Unted States ourt of ustoms and Patent Appeas.
E ER-READ RO S
1 uart m 1 cupfu mashed potatoes
2 ca es yeast 1 tabespoonfu sat
cupfu butter 1 teaspoonfu soda
cupfu ard 1 teaspoonfu ba ng powder
cupfu sugar
Heat m to bong pont add shortenng, sugar, and potatoes whe m
s hot beat thoroughy sft soda and ba ng powder wth 1 uart of four.
hen m s coo, beat n four and yeast whch has been dssoved n cupfu
u ewarm water set n warm pace for 3 hours add sat and enough four
to ma e a dough pace n a contaner grease top cover wth o paper eep
n ce bo and, when ready to ma e nto ros, ta e out re ured amount mod
and set asde to rse for an hour or so ba e 20 mnutes n moderate oven.
MRS. PAU . McNurr, wfe of the Governor of Indana.
I E-BO RO S
5 tabespoonfus Snowdrft 1 egg
1 teaspoonfu sat 1 yeast ca e
2 tabespoonfus sugar 5 cupfus four
ream Snowdrft and sugar add sat and egg dssove yeast ca e n
cupfu of sterzed water add to m ture add cupfu cod water to four
or enough four to nead m put dough nto certrc refrgerator ma e
ros 2 hours before ba ng. Ths dough w eep for days n refrgerator.
MRS. . RA ORD Boos, wfe of the Soctor Genera.
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44 THE ONGRESSIONA OOK BOOK
I E-BO RO S
1 cupfu potatoes, we mashed 2 cupfus four
2 cupfus sweet m , scaded 2 eggs, we beaten
cupfu ard 2 teaspoonfus sat
cupfu sugar
One yeast ca e dssoved n cupfu of warm water add to other m ture
et rase add four enough to ma e dough wor we pace n contaner put
n ce bo use as needed.
Has. G O ER H. AR , wfe of ongressman ary (Kentuc y).
I E-BO RO S
cupfu sugar ca e yeast
teaspoonfu sat 1 cupfu u ewarm water
2 tabespoonfus ard 5 cupfus God Meda four
1 egg
ream sugar, sat, ard, and add egg dssove yeast n u ewarm water
put m ture together add sfted four nead et rse n warm pace unt
doube n bu punch and pace n ce bo or cod pace ro out dough
spread on meted butter, sugar, cnnamon, nuts, and rasns, f desred ro up
engthwse cut n sces about 1 nch thc pace n deep pan whch has been
ned wth butter ba e n moderate oven 30 mnutes turn out when ba ed
eave them upsde down. Ths recpe aso ma es a decous rasn bread.
MKS. GEORGE G. SADO SKI, wfe of ongressman Sadows (Mchgan).
I E-BO RO S
1 uart sweet m 11 eupfus four
1 cupfu sugar 1 teaspoonfu sat
1 cupfu rsco (or ard) 1 teaspoonfu soda
1 ca e eshmann's yeast 2 teaspoonfus ba ng powder
Put sweet m , sugar, and shortenng n saucepan et t heat but not bo
coo to u ewarm dssove the yeast n t add 5 cupfus four et stand for 2
hours add 6 cupfus more of four to whch has been added the sat, soda,
and ba ng powder pace n ce bo for 24 hours ma e nto ros et stand
for 2 hours n warm pace for rsng. Ths recpe ma es a arge number of
ros, suffcent for 4 or 5 days.
MRS. R. E ING THOMASON, wfe of ongressman Thomason (Te as).
I E-BO RO S
1 yeast ca e 1 cupfu potatoes, mashed
1 cupfu m , scaded 2 eggs, we beaten
cupfu shortenng, rsco 1 teaspoonfu sat
1 tabespoonfu sugar, rounded our
Dssove yeast and sugar n u ewarm m add other ngredents put n
ce bo ma e nto ros about 1 hour before ba ng. Ths dough w eep
2 or 3 days.
MRS. OHN N. GARNER, wfe of the ce Presdent of the Unted States.
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BREAD, BIS UITS, RO S, RIED AKES, A ES 45
I E-BO RO S
2 cupfus water, bong cupfu water, u ewarm
cupfu sugar 1 teaspoonfu sugar
1 tabespoonfu sat 2 eggs, we beaten
2 tabespoonfus shortenng 7 cupfus four
2 yeast ca es
M bong water, sugar, sat, and shortenng et coo unt u ewarm
soften yeast ca es n u ewarm water add teaspoonfu sugar str nto frst
m ture to ths add eggs str n graduay 4 cupfus four str n 3 cupfus
four but do not nead cover put n ce bo to have on hand when ready
to use, shape put n pans to doube n bu put n warm pace about 3 hours
before ba ng ba e from 12 to 15 mnutes. Ths dough w eep ncey for
a wee and w ma e about 3 dozen ros.
MRS. ENNINGS RANDO PH, wfe of ongressman Randoph ( est rgna).
MO ETS (Ros favored wth Anseed)
1 uart four 1 cupfu water
cupfu of sugar 3 tabespoonfus shortenng
teaspoonfu sat 1 egg
ca e of yeast teaspoonfu of anseed
1 cupfu four
Soften yeast n cupfu of u ewarm water m n cupfu four and beat
smooth et stand n warm pace to ma e sponge, about 3 hours when ready,
add beaten egg add the rest of ngredents and enough water to ma e a
dough, as for bread et rse nead down and et rse agan ma e nto sma
ros aow to rse unt 3 tmes orgna sze ba e n sow oven. These ros
are ust as good after a few days.
Mus. DENNIS HA E , wfe of ongressman havez (New Me co).
STEAMED INDIAN OA
2 cupfus corn mea cupfu moasses
1 cupfu four 1 teaspoonfu soda
1 cupfu sweet m teaspoonfu sat
1 cupfu sour m
M n order gven steam n mod for 3 hours.
MRS. T. A AN GO DSRORODGH, wfe of ongressman Godsborough (Maryand).
O IEBO EN ( at Ros)
13 ounces four 7 ounces currants
pnt m 4 ounces rasns
3 eggs 1 ounces ctron
I 2 ounces yeast 12 sour appes
2 ounces butter
Ma e the dough from the ngredents wth the ctron cut up and the appes
very fne str up everythng we et t stand for 30 mnutes ta e a spoonfu
of the dough and drop t n bong o or ard and et t fry sowy unt gettng
brown.
Mas. A OR STEKETEE, wfe of the e - onsu from the Netherands.
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46 THE ONGRESSIONA OOK BOOK
ORANGE RO S
Use I cupfus pan bread sponge or prepare t as foows:
ca e east oam or Magc 1 cupfu u ewarm water
east 2 cupfus sfted four
At nght soften yeast n u ewarm water hour bend wth four beat
smooth cover eep n moderatey warm pace, 78 ., overnght.
Add to above sponge when 4 tabespponfus butter
ght: Or substtute:
Rnd and uce 1 arge orange 1 egg
1 teaspoonfu sat our, 3 cups or more
4 tabespoonfus sugar
In the mornng dssove sat and sugar n orange uce and bend wth
sponge add meted shortenng (not hot) and we-beaten egg thc en wth
enough four to nead nead smooth, eepng dough soft as possbe pace
n greased bow et rse unt doubed shape at once nto ros or nead down
et rse agan unt doubed.
To shape, turn dough on modng board form nto one ong ro cut nto
sma peces sze of a hc ory nut or marbe form nto smooth bas pace
3 or 4 together n greased muffn pans cover cosey et rfe unt amost
trebed n sze ba e about 15 mnutes n fary hot oven. If desred, brush
tops of ros wth butter or wth sweetened m or cream. A measurements
are eve and ths recpe ma es 24 ros.
Mas. I IAM A. RODENRERG, wfe of e - ongressman Rodenberg (Inos).
PARKER HOUSE RO S
2 cupfus m , scaded Recpe, portons
cupfu ard 1 cupfu m , scaded
cupfu sugar cupfu ard
1 teaspoonfu sat cupfu sugar
5 cupfus four teaspoonfu sat
1 yeast ca e 2 cupfus four
Butter, meted yeast ca e
Pour m over ard, sugar, and sat dssove yeast n /2 cupfu tepd water
m et rase unt ght ro out wth rong pn cut n rounds brush wth
butter fod et rse agan about 1 hour ba e for 20 mnutes. The tme
from frst m ng to servng s 5 hours and ths recpe ma es from 36 to 40 ros.
MRS. KATHR N O' OUOH IN M ARTH , ongress-woman (Kansas).
THREE-HOUR DINNER RO S
2 uarts four, God Meda 2 tabespoonfus sugar
3 tabespoonfus shortenng, 3 cupfus m
rsco 1 teaspoonfu sat
1 egg, we beaten 2 yeast ca es
Sft four n m ng bow pace shortenng n saucepan met add sghty
heated m add sugar and sat add egg, beaten, to m m ture dssove
yeast ca es n cupfu warm water add to four str n m m ture wth
m ng spoon to the four m ture et rse for 2 hours ma e nto ros or
bread oaves et stand 1 hour ba e ros n medum oven, 400 , about 20 to 25
mnutes.
MRS. OHN "c'K vn.:n, wfe of ongressman Doc weer ( aforna).
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BREAD, BIS UITS. RO S, RIED AKES, A ES 47
PE AN RO S
2 pound butter 2 cupfus four
4 tabespoonfus powdered 2 teaspoonfus vana
sugar 2 cupfus chopped pecans
ream butter unt fuffy fod n the powdered sugar, beatng a the whe
do the same wth four and vana fnay add the pecans ro n fngers
about 1 nches ong and nch thc ba e very sowy for an hour ro
n powdered sugar whe hot arrange on sheets of wa ed paper to coo.
Mas. GERAI.K . BOI EAU, wfe of ongressman Boeau ( sconsn).
PO KETBOOK RO S
1 yeast ca e 4 cupfus four
pnt sweet m 1 teaspoonfu sat
pnt u ewarm water 3 teaspoonfus sugar
1 tabespoonfu butter 1 tabespoonfu ard
Dssove yeast n water sft four and sat add sugar, ard, and butter to
yeast m ture graduay add four and m to yeast m ture put away for 2
hours to rse ro out cut wth bscut cutter spread wth meted butter
fod n haf spread wth butter agan et rse ba e spread wth butter agan.
MRS. SENNET ONNER, wfe of the Governor of Msssspp.
POTATO RO S
pnt coo ed mashed potatoes cupfu sugar
pnt potato water 1 yeast ca e (soa n cupfu
2 eggs warm water)
cupfu shortenng 1 teaspoonfus sat
Soa yeast ca e add sugar, potatoes, potato water, eggs sghty beaten,
meted shortenng, and enough four to ma e stff dough et rse twce ro
out ba e n muffn tns.
MRS. . I RORINSON, wfe of ongressman Robnson (Utah).
POTATO RO S
2 potatoes, medum szed 3 eve tabespoonfus sugar
1 yeast ca e 2 eve tabespoonfus ard
1 eve tabespoonfu sat our
Bo potatoes unt tender dran water nto m ng bow mash potatoes
add enough water to water n whch potatoes were boed to ma e 3 cupfus
add ard, sugar, sat, mashed potatoes, and a cupfu of four beat dssove
yeast ca e n tte cod water add to other ngredents when they are u e-
warm add enough four to ma e stff dough nead we 10 mmutes return
to bow grease top et rse 4 -, hours ma e nto ros grease et rse 2
hours ba e n medum oven about 15 mnutes. If desred, 2 of ths can be
paced n ce bo and made nto ros ne t day, when t s much better than
frst day.
Mas. EONIDAS . D ER, wfe of e - ongressman Dyer (Mssour).
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48 THE ONGRESSIONA OOK BOOK
POTATO I E-BO RO S
1 ca e compressed yeast 2 eggs
1 cupfus u ewarm m cupfu shortenng
cupfu sugar 7 cupfus four, or enough to
1 teaspoonfus sat ma e stff dough
1 cupfu mashed potatoes
Soa yeast n cupfu u ewarm water cream shortenng and sugar, sat
and bend n mashed potatoes add we-beaten eggs and yeast m ture add
part of sfted four aternatey wth m beat we add remander of four
pace n refrgerator use as desred aow 2Ms hours to rse at 75 to 85
temperature ma e over eaf ros by pacng 3 sma greased ros n muffn
tns and have a ba ng temperature of 425 .
MRS. I IAM . MI-I'MU.AM , wfe of ongressman Mc arane (Te as).
HITE POTATO RO S
2 cupfus mashed potatoes 2 cupfus scaded m
1 cupfu ard 1 teaspoonfu sat
cupfu sugar
et coo enough to add yeast ca e add 2 we-beaten eggs aow to rse
for 2 hours m n enough four to ma e as soft a dough as possbe to hande
aow to rse agan ma e nto ros ba e as soon as they are ght n a
moderatey uc oven. These ros burn more uc y than those whch con-
tan no potato.
Mss A M. TO NSEND, daughter of Senator Townscnd (Deaware).
PRUNE RO S
2 2 cupfus m , scaded 2 yeast ca es, eshmann's
4 tabespoonfus shortenng cupfu water, warm
4 tabespoonfus sugar 2 cupfus four
3 teaspoonfus sat Butter, meted
Prunes, coo ed and draned
Met shortenng n scaded m add sugar and sat et stand unt coo
add yeast ca es dssoved n u ewarm water add four m we put n
warm pace to rase for I hours add enough four to ma e stff and eastc
when neaded on board et stand n warm pace unt t doubes ts bu ,
1 to 2 hours ro out cut as for bscuts dp both sdes n meted butter
fod over one fod pace prune n fod of each bscut pace n ba ng pans
et stand n warm pace about 30 mnutes before ba ng. These ros are aso
decous wth orange marmaade n pace of prunes.
MRS. RI HARD M. DUN AN, wfe of ongressman Duncan (Mssour).
RE RIGERATOR RO S
2 cupfus water, bong 2 eggs, we beaten
cupfu rsco 2 yeast ca es
cupfu sugar 7 cupfus four
1 tabespponfu sat
Dssove rsco and sugar n bong water coo unt m s warm ds-
sove 1 teaspoonfu sugar and yeast ca es n cupfu warm water add to
above m tu 7 add beaten eggs. To ths add 3 cupfus of four beat 10
mnutes do not nead add 4 more cupfus four m we put n covered
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BREAD, BIS UITS. RO S, RIED AKES, A ES 49
contaner n refrgerator for 3 or 4 hours ma e out ros about 2 hours before
usng. Ths dough can be ept severa days and used as needed.
MRS. . HARDIN PETERSON, wfe of ongressman Peterson ( orda).
RUB 'S RO S
2 cupfus m 4 pound butter or 1 stc
2 ca es eshmann's yeast A tte pnch of sat
2 tabespoonfus sugar htes of 2 eggs, beaten stff
Scad the m add the sugar, sat, and butter et coo dssove the yeast
n a tte bt of warm, water add the four to nead as bscut dough before
turnng out on the board to nead, add the beaten whtes of eggs et rse 1
hour ma e out n ros et rse unt ready to ba e n oven as for bscut.
Mh. G ENN GRIS O D, wfe of ongressman Grswod (Indana).
UI K TEA RO S
If these ros are put to rse at 1:30, they can be put on the tabe at 5
o'coc .
3 cupfus u ewarm water cupfu sugar
2 eshmann's yeast ca es 2 eggs
1 tabespoonfu sat 4 cupfus four
Put sat, sugar, water, yeast, and eggs, sghty beaten, nto m ng bow
str n the four graduay pour n party meted rsco usng the hand
or a spoon beat for 2 mnutes add remanng four, usng more f not neary
stff enough to nead do not nead eave as s put to rse pnch off at
3 P.M. peces the sze of a marshmaow wor each a tte pace 3 peces
n each buttered gem pan et rse t 10 mnutes of 5 ba e about 10 mnutes
n uc oven serve at once.
MRS. DEN ER S. HUR H, wfe of ongressman hurch ( aforna).
SOU E RO S
Met 1 tabespoonfu of butter n y pnt of m when bood warm, add
ca e of yeast, 1 beaten egg, 2 tabespoonfus of sugar, and 1 satspoonfu
of sat when yeast s dssoved, str n I cupfus of sfted four, wanned
beat about 3 mnutes, unt too thc for a batter and not thc enough for
dough cover wth a hot coth and put n a warm pace for about 2 hours to
rse f one has tme, t s mproved by beatng down and aowng to rse for
the second tme str down and wth a tabespoon dpped n four, f sma
ro pans about fu et rse unt doube the sze ba e about 10 or 15
mnutes n a very hot oven brush them over wth a tte hot m ba e t
ute brown.
MRS. EREMIAH E. O' ONNE , wfe of e - ongressman O' onne (Rhode Isand).
EAST RO S
(1) Brea 1 yeast ca e add 1 tabespoonfu of sugar et stand unt yeast
s dssoved, for 5 or 10 mnutes.
(2) Scad I cupfus of m et stand unt u ewarm.
(3) Add cupfu sugar, 1 teaspoonfu of sat, cupfu of butter, meted,
2 eggs, we beaten, and asty the yeast.
(4) Str ths m ture nto 5 cupfus of sfted four.
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50 THE ONGRESSIONA OOK BOOK
(5) Ths can be put n ce bo overnght, or eft n a coo pace. hen
ready to use, ma e nto over eaf or Par er House ros.
(6) Shoud be aowed to rase aone 2 hours before ba ng.
Mas. HENR A EN OOPER, a founder of The ongressona
ub and wdow of ongressman ooper ( sconsn).
RUSKS
Ma e sponge of 1 cupfu scaded m aow to coo add 1 ca e of yeast
dssoved n cupfu water, 2 tabespoonfus sugar when ght, add 3 tabe-
spoonfus sugar, 2 tabespoonfus butter, 3 eggs, beaten ght, and enough four
to ma e a soft dough aow to rse ma e nto sma ros n deep pan ba e
n sow oven.
MRS. ROBERT 6. HOUSTON, wfe o e - ongressman Houston (Deaware).
POTATO RUSKS
1 cupfu yeast or 1 yeast ca e cupfu sugar
1 mashed potato ma ng 1 3 eggs
cupfu
M the above at nght n the mornng add cupfu butter and four
enough to ma e a soft dough et rse unt ght ro cut nto bscuts et
rse unt very ght ba e n a uc oven 15 or 20 mnutes.
MRS. ED ARD B. REE AND, wfe of e - ongressman reeand (New or ).
UI K SA UNN
2 cupfus four 2 eggs
cupfu m 2 tabespoonfus ba ng pow-
cupfu butter der
2 tabespoonfus sugar
ream butter and sugar together as for ca e ba e ust as one does for
muffns or bscuts.
MRS. AMES '. O IER, wfe of e - ongressman oer (Msssspp).
POTATO S ONES
2 uarts mashed potatoes 1 teaspoonfu sat
2 uarts four 2 tabespoonfus shortenng
1 teaspoonfu ba ng powder
M n order gven ba e on a panca e grdde.
The ate MRS. ME IN . MAAS (Mnnesota).
S OT H S ONES
1 uart four 2 even tabespoonfus butter
2 rounded teaspoonfus ba ng 2 eggs
powder Sat, a pnch of
2 even tabespoonfus sugar M accordng to udgment
The softer and stc er the better cut n sma tranges ba e n moderate
oven 15 mnutes.
The ate MRS. MORTON D. HU (Inos).
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BREAD, BIS UITS, RO S, RIED AKES, A ES 51
SPOON BREAD
1 uart m 2 eggs
1 cupfu corn mea 1 teaspoonfu sat
2 tabespoonfus butter
Put pnt of m on stove add corn mea sowy et coo fve mnutes,
strrng ta e from stove add butter and 1 cupfu cod m sowy add eggs
and rest of m put n buttered dsh ba e n a moderate oven.
MRS. THOMAS . B ANTON, wfe of ongressman Banton (Te as).
SPOON ORN BREAD
2 cupfus water, freshy boed 2 eggs, separated
2 cupfus corn mea 1 cupfus butterm
1 tabespoonfus butter, meted 1 teaspoonfu soda
I '_ teaspoonfus sat
Scad mea wth bong water et stand unt coo add meted butter, sat
and unbeaten egg yo s beat thoroughy add butterm m ed wth soda
add beaten egg whtes pour nto buttered casseroe dsh ba e n moderate
oven serve by spoonfus accompaned by butter.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
SPOON ORN BREAD
3 cupfus m 3 teaspoonfus ba ng powder,
3 eggs eve
1 cupfu corn mea, scant 1 teaspoonfu sat
Butter, sze of wanut
Str mea nto 2 cupfus m et t come to a bo, ma ng a mush add
baance of m , we-beaten eggs, sat, ba ng powder, and meted butter ba e
n medum oven about 30 mnutes, or unt done serve n pan n whch t s
ba ed. An earthenware ba ng pan s best for ths bread.
Mas. OHN N. GARNER, wfe of the ce Presdent of the Unted States.
SPOON BREAD
1 pnt m 1 teaspoonfu sat
cupfu corn mea 2 teaspoonfus sugar
1 tabespoonfu ard 3 eggs
teaspoonfu ba ng powder
Heat the m neary to bong str n corn mea graduay coo unt the
consstency of mush add the ard, ba ng powder, sat, sugar, and yo s of the
eggs, beaten unt ght fod n the egg whtes, beaten stff pour nto a greased
ba ng dsh ba e hour at 350 . serve at once, wth penty of butter, from
the dsh n whch t was ba ed.
MRS. INIS . GARRETT, wfe of e - ongressman and udge of
the Unted States ourt of ustoms and Patent Appeas.
SPOON BREAD
1 pnt mea Butter, ump of
1 pnts water, bong 1 cupfu m , sweet
Sat 3 or 4 eggs
Ma e stff mush of mea strred nto bong water wth sat et mush coo
add butter, m and eggs ba e serve hot.
'' .-. OHN E. RANKIN, wfe of ongressman Ran n (Msssspp).
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52 THE ONGRESSIONA OOK BOOK
KENTU K SPOON BREAD
1 cupfus sweet or sour m I , teaspoonfus sugar
1 teaspoonfus ba ng powder 1 teaspoonfu sat
teaspoonfu soda when sour 4 eve tabespoonfus corn mea
m s used 2 eggs, beaten ght
Beat eggs add other ngredents str n mea ba e 25 to 30 mnutes.
MRS. A REN . BARK E , wfe of Senator Bar ey (Kentuc y).
IRGINIA BATTER BREAD
1 cupfu mea 1 teaspoonfu soda
4 cupfus butterm a teaspoonfu sat
1 or 2 eggs
M dry ngredents add beaten eggs add butterm graduay beat
smooth put nto szzng hot and we-greased ba ng pan or dsh ba e 30
mnutes or more n moderate oven serve whe hot from pan wth spoon.
MRS. MI TON . A D E , wfe of ongressman adwe ( orda).
EAST BREAD
2 cupfus scaded m , cooed 2 or more whoe yeast ca es
2 tabespoonfus ard or butter cupfu u ewarm water
3 tabespoonfus sugar 6 or more cupfus water
1 teaspoonfu sat our
M et rse after t has rsen, pace n an oven hot enough to yeast
germ ba e n sma oaves.
ARAME ORANGE TOAST
cupfu butter 4 tabespoonfus grated orange
2 cupfus dessert sugar rnd
ream butter, sugar, and orange toast 1 sde of bread that has been cut n
any desred shape spread the untoasted sde generousy wth the orange butter
put under broer unt t s meted and gazed e cnnamon toast serve hot.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
REN H TOAST
8 sces bread, stae cupfu m
2 eggs, beaten Butter or shortenng
Remove crusts, or not, as desred beat eggs add m dp bread nto m -
ture for 1 mnute fry brown on both sdes n hot butter or shortenng serve
wth butter, sugar or srup.
MRS. Ross O INS, wfe of ongressman ons (Msssspp).
MI K TOAST
Toast, fresh made Sat and pepper to taste
M , scaded
Put toast n soup pate pour scaded m over serve at once.
MRS. Ross O INS, wfe of ongressman ons (Msssspp).
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BREAD. BIS UITS. RO S, RIED AKES, A ES 53
RO ED TOAST
ut bread very thn so that t w ro wthout crumbng spread wth soft
butter ro, startng at one corner, nto as tght a ro as possbe wthout brea -
ng the bread fasten by percng wth a wooden toothpc toast sowy remove
toothpc serve. Ths may frst be dpped n cheese, or spread wth cheese,
cnnamon and sugar, mape sugar, or any conserve.
Mas. HERRERT HOO ER, wfe of the e -Presdent of the Unted States.
HOT INNAMON SAU E OR A ES
1 2 cupfus sugar cupfu butter
2 tabespoonfus powdered cn- 3 tabespoonfus hot water
namon 2 tabespoonfus cream
M sugar and cnnamon add butter and water bo for 2 mnutes ust
before servng add cream serve hot.
MRS. GEORGE . PEPPKR, wfe of e -Senator Pepper (Pennsyvana).
HO O ATE A ES
cupfu pastry four, sfted 3 s uares chocoate, Ba er's
1 teaspoonfu ba ng powder 1 cupfu sugar
teaspoonfu sat 3 eggs, we beaten
cupfu butter 1 teaspoonfu vana
Sft four once add sat and ba ng powder sft agan add butter to choco-
ate bend n doube boer combne sugar and eggs add to chocoate m ture
beat thoroughy add four and vana serve very hot wth whpped cream or
chocoate sauce.
Ms. . DOUG AS BU K, wfe of the Governor of Deaware
and daughter of the ate Senator oeman du Pont.
HO O ATE A ES A A I IENNE
cupfu butter 1 teaspoonfu ba ng powder,
cupfu sugar Roya
2 eggs 6 tabespoonfus cocoa
1 teaspoonfu vana teaspoonfu cnnamon
H4 cupfus four teaspoonfu sat
M n the order named heat waffe ron not so hot as for reguar waffes
serve foowng sauce to pour over waffes.
Sauce
1 cupfu cream, heavy 1 cupfu confectoners' sugar
1 egg. separated 1 teaspoonfu vana
Add egg yo to sugar whp cream add to egg and sugar add beaten egg
whte and vana.
MRS. ED ARD . MORAN, R.. wfe of ongressman Moran (Mane).
ORANGE A ES
3 cupfus four 3 teaspoonfus ba ng powder
2 cupfus m 1 teaspoonfu sat
cupfu meted fat 2 tabespoonfus sugar
3 egg yo s 2 tabespoonfus grated orange
3 egg whtes rnd
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54 THE ONGRESSIONA OOK BOOK __
Sft the dry ngredents together add orange rnd, m , egg yo s, and fat
fod n stffy beaten whtes of eggs serve wth butter and orange srup. Grate
the orange rnd nto the sugar, as the sugar absorbs the o favor of the orange
and ma es t more decous and of an orange favor ma e the orange srup
n the same manner.
MRS. SAMUR . SMITH, a founder of the ongressona ub
and wfe of e - ongressman Smth (Mchgan).
TU KA A A ES
2 eggs, beaten separatey 4 tabespoonfus meted butter
1 cupfu m 1 teaspoonfu sat
2 rounded teaspoonfus ba ng 1 cupfus four
powder
Ms. AUSTIN I"I:A wdow of the ate Governor of Tennessee.
A ES
2 cupfus four 1 cupfus m
4 teaspoonfus Roya ba ng 2 eggs
powder 1 tabespoonfu meted shorten-
teaspoonfu sat ng
Sft four, ba ng powder, and sat together add m to egg yo s add to
dry ngredents add shortenng m n beaten egg whtes ba e n we-greased
hot waffe ron unt brown turn once serve hot wth butter and mape srup.
MRS. I IAM ARNG D, wfe of ongressman Arnod (Inos).
A ES
1 pnt four 1 tabespoonfu butter
pnt m 2 eggs
1 teaspoonfu ba ng powder, teaspoonfu sat
heapng
M m and four add we-beaten yo s of eggs str n meted butter and
sat, beatng we add sowy the beaten whtes of eggs asty, add ba ng
powder ba e uc y on we-heated ron.
MRS. HENR . ASHURST, wfe of Senator Ashurst (Arzona).
A ES
2 eggs I 4 cupfus m
1 tabespoonfu sugar 2 cupfus four
2 tabespoonfus ud fat 4 teaspoonfus ba ng powder
1 teaspoonfu sat
Beat ngredents add egg whtes, beaten and foded n ast.
MRS. OHN . KETOHAM, wfe of e - ongressman Ketcham (Mchgan .
A ES
2 cupfus four 4 eggs
1 tabespoonfu sugar 2 cupfus m
1 teaspoonfu sat pound butter
3 teaspoonfus ba ng powder
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BREAD, BIS UITS, RO S. RIED AKES, A ES 55
M four, sugar, and sat together sft beat yo s thoroughy add m
m wth dry ngredents add meted butter beat unt perfecty smooth str
n ba ng powder fod n beaten whtes of eggs coo mmedatey.
MRS. PAU OHN K A E, wfe of ongressman Kvae (Mnnesota).
A ES
1 uart butterm 1 tabespoonfu sugar or srup
4 eggs, beaten separatey our enough to ma e thn
cupfu butter or ard batter
1 eve teaspoonfu soda
Beat butterm , egg yo s, butter or ard, soda, srup, and four beat
beat add egg whtes to batter ast beat agan thoroughy before coo ng.
Ms. A.s.n1 OHNSON, wfe of e - ongressman ohnson ( ashngton).
A ES
1 pnt u ewarm sweet m Sat
1 yeast ca e 2 tabespoonfus butter, meted
2 eggs, beaten together Enough four to ma e batter of
1 teaspoonfu sugar medum consstency
M eep warm for 1 hour add 1 eve teaspoonfu ba ng powder coo .
MRS. OSEPH . MANS IE D, wfe of ongressman Mansfed (Te as).
A ES
(Served wth Stewed hc en wth a Pentfu Suppy of Rch Gravy)
2 cupfus four 4 tabespoonfus meted butter
3 teaspoonfus ba ng powder teaspoonfu sat
1 cupfu m 3 eggs
Sft together the dry ngredents add the egg yo s, beaten and m ed wth
the m , then the meted butter fod n the egg whtes, beaten stff have the
waffe ron hot f the od-fashoned ron, t shoud be we greased and when the
waffe s browned on one sde, the ron shoud be turned to brown the other
sde. If an eectrc waffe ron s used, t s hepfu to pant both sdes of the
ron wth a wee bt of ove o before ba ng the frst ca e.
MRS. RORERT P. RORINSON, wfe of the e -Governor of Deaware.
A ES
2 cupfus four 1 tabespoonfu sat
1 cupfus m 2 eggs, we beaten
2 tabespoonfus sugar cupfu meted butter
M a ngredents together beat when ready to use, add 4 teaspoonfus
ba ng powder beat we. Ths m ture can be made and ept n a mechanca
ce bo add ba ng powder when ready to use.
MRS. I IAM B. UMSTEAD, wfe of ongressman Umstead (North arona).
A ES
2 cupfus four 4 tabespoonfus butter, meted
4 teaspoonfus ba ng powder Sat, a tte of
2 eggs S mmed m
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56 THE ONGRESSIONA OOK BOOK
Beat the yo s, four, butter, and ba ng powder together wth enough
s mmed m to ma e a thn batter add the whtes we beaten ba e n
waffe form.
MRS. I TON A. OODRUM, wfe of ongressman oodrum ( rgna).
BETTER A ES
2 eggs, separatey beaten 1 cupfu four
1 teaspoonfu sugar 2 teaspoonfus ba ng powder,
1 teaspoonfu sat rounded
1 cupfu m , sweet 6 tabespoonfus butter, meted
Beat egg yo s ghty add sugar and sat beat ghty add m beat
we sft four and ba ng powder together whp nto the ud add butter
beat we add beaten egg whtes ba e n waffe form.
MRS. MARTIN . SMITH, wfe of ongressman Smth ( ashngton).
DE I IOUS A ES
(The ate e -Presdent Hardng's recpe)
2 cupfus four 2 cupfus butterm
1 teaspoonfu ba ng powder 2 eggs
teaspoonfu sat 4 tabespoonfus meted shorten-
2 eve teaspoonfus soda ds- ng
soved n the butterm
Sft four, ba ng powder, and sat together add m to beaten yo s of
eggs add to four m ture add shortenng beat thoroughy stran nto ptcher
fod n stffy beaten whtes of eggs ba e on we-heated waffe ron.
The ate MRS. RANK H. UNK (Inos).
HO E HEAT A ES
2 eggs 1 teaspoonfus ba ng powder
2 tchenspoonfus esson o 2 scant cupfus whoe wheat
I 2 cupfus butterm four
teaspoonfu soda teaspoonfu sat
Brea eggs n bow add fat and beat add m , ba ng powder, soda, and
sat add four beat thoroughy ma e on eectrc waffe rons.
MRS. HUGO B A K, wfe of Senator Bac (Aabama).
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AKES
" a e: a sma mass of dough ba ed." ebater's Dctonary.
In ths day of uncheons, teas, dnners, and suppers, ca es have become
ndspensabe. The three secrets of a good ca e are thorough sftng of dry
ngredents, compete beatng, and proper ba ng. The recpes n ths boo
have been tred and tested by the contrbutors and, f drectons are foowed
carefuy, there shoud be no faures.
If one has a favorte recpe, t may be reeved of monotony by ma ng t
nto a oaf, ayers, or cup ca es any number of dfferent frostngs w ma e
one recpe seem e a great varety. At any rate the foowng ca e recpes
are ampy suted to a tastes.
MRS. OHN TARER, wfe of ongressman Taber (New or ).
A -BRAN GINGER AKE
cupfu shortenng 1 teaspoonfu soda
cupfu sugar 1 teaspoonfu gnger
1 egg 2 teaspoonfus cnnamon
1 cupfu A-Bran cupfu sour m
1 cupfus four cupfu moasses
M teaspoonfu sat
ream shortenng and sugar together add the egg beat we add the
A-Bran m sft the dry ngredents add them to the creamed m ture,
aternatey wth the sour m and moasses ba e n a moderate oven (370 .)
from 30 to 40 mnutes ths recpe ma es 1 oaf.
MRS. OSEPH I . HOOPER, wfe of ongressman Hooper (Mchgan).
A EGRETTI AKE
2 ounces butter 1 heapng teaspoonfu ba ng
1 cupfu sugar powder
2 egg whtes cupfu ce water
10 ounces four
Ba e about 20 mnutes.
Icng
1 cupfu sugar cupfu water
Bo unt srup spns a thread str rapdy nto the beaten egg beat the
egg on patter wth sver for or wre beater asty, met chocoate and spread
thn over cng when that has cooed and set.
MRS. RUTH HANNA (Mc ORMcs) SIMMS, daughter of
Mar Hanna, e - ongresswoman from Inos.
A MOND USTARD AKE
1 cupfu butter avor to taste
2 cupfus sugar 4 whtes of eggs
3 cupfus four 3 teaspoonfus ba ng powder
57
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58 THE ONGRESSIONA OOK BOOK
Amond ustard ng
M cupfu rch sour cream and 4 eggs separated beat the yo s we
wth 2 tabespoonfus powdered sugar beat the whtes we wth 2 tabespoon-
fus of powdered sugar puverze 1 pound of amonds put the yo s after
they are beaten nto the cream beat unt as thc as sponge ca e add the
amonds, vana, and whtes of eggs spread ute thc on the ca e.
MRS. 0. . BRUMRAUGH, wdow of the ate ongressman Brumbaugh (Oho).
ANGE OOD AKE
11 egg whtes 1 teaspoonfu cream of tartar
I gasses of sugar 1 teaspoonfu vana
1 gass four
Sft sugar and four 6 tmes separatey before measurng after measurng,
sft together add cream of tartar fod nto beaten whtes of eggs, strrng as
tte as possbe add vana turn nto an ungreased pan, nto whch cod
water has been poured and eft undred ba e 45 to 50 mnutes n sow oven
use cover for frst 20 mnutes.
MRS. .s:v . BARK E , wfe of Senator Ber ey (Kentuc y).
ANGE OOD AKE
1 tumberfu egg whtes 1 tumberfus sugar
1 tabespoonfu cod water 1 tumberfu Swansdown ca e
1 teaspoonfu cream of tartar, four
eve 1 teaspoonfu favorng
Add water to egg whtes beat unt begnnng to froth add cream of
tartar beat unt very stff sft sugar dvde n 3 parts str n sft four
fod n favorng ba e n sow oven.
MRg. AR INSON, wfe of ongressman nson (Georga).
MARB ED ANGE AKE
1 cupfu egg whtes 1 teaspoonfu cream of tartar
2 teaspoonfu sat 4 egg yo s
1 cupfu sugar 1 cupfu Swansdown ca e four
Add sat to egg whtes beat unt foamy add cream of tartar and beat
unt t stands n ponts fod n sugar and four sfted 4 or 5 tmes dvde
n and uanttes add beaten egg yo s to and put n ange ca e
tn, a tabespoonfu of each besde each as n any marbe ca e ba e 1 hour n
a very sow oven frost wth boed frostng and decorate wth yeow. Ths
ca e s very effectve for a yeow and whte uncheon.
MRS. ED ARD . MORAN, R., wfe of ongressman Moran (Mane).
ANGE SPONGE
6 egg whtes teaspoonfu vana
1 cupfu and 2 tabespoonfus teaspoonfu orange
sugar cupfu four and cupfu
teaspoonfu cream of tartar four, one part yeow, one
teaspoonfu sat part whte
6 egg yo s
Beat egg whtes on patter unt foamy add sat and cream of tartar beat
unt stff, but not dry carefuy fod n sugar dvde m ture n 2 parts to
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AKES 59
1 part, carefuy fod n cupfu four sfted 5 tmes and teaspoonfu
vana to other part fod 6 beaten egg yo s, cupfu four sfted 5 tmes,
and teaspoonfu orange ba e very sowy n ange ca e pan 1 hour.
MRS. ARE MURDO H, wfe of ongressman Murdoc (Utah).
APP ESAU E AKE
cupfu butter 1 cupfus four
1 cupfu sugar 1 cupfu unsweetened appe-
teaspoonfu sat sauce
teaspoonfu cnnamon 1 teaspoonfu soda
teaspoonfu coves 1 egg, beaten ghty
teaspoonfu nutmeg 1 scant teaspoonfu ba ng
bo seeded rasns, chopped powder
ream sugar and butter add spces and chopped rasns dssove soda n
appesauce and et foam over contents of bow beat we and add four nto
whch ba ng powder has been sfted add egg, beaten ghty ba e n mod-
erate oven.
MES . . B. EHRINGHAUS, wfe of the Governor of North arona.
APP ESAU E AKE
cupfu butter 2 eggs
1 cupfu sugar teaspoonfu sat
1 cupfu appesauce 1 teaspoonfu aspce
1 cupfu nuts 1 teaspoonfu nutmeg
2 cupfus four 1 teaspoonfu coves
teaspoonfu soda n tte 1 teaspoonfu cnnamon
water
M ba e sowy.
MRS. E MER THOMAS, wfe of Senator Thomas (O ahoma).
DUT H APP E AKE
cupfu butter cupfu m
cupfu sugar 1 cupfus four
1 egg 2 teaspoonfus ba ng powder
M n order gven sce appes and ay n rows on top sprn e wth
sugar dust wth cnnamon ba e n moderate oven 40 mnutes.
MRS. OSEPH A SH, wfe of e - ongressman ash (Massachusetts).
ANGIE'S EGG ESS, MI K ESS AR AKE
1 cupfu brown or whte sugar 1 teaspoonfu cnnamon
2 cupfus seedess rasns teaspoonfu coves
1 cupfu water teaspoonfu sat
cupfu rsco or butter cupfu chopped wanuts (not
teaspoonfu nutmeg too fne)
oo above ngredents about 15 mnutes coo add 1 teaspoonfu soda
dssoved n a tte hot water add 2 cupfus four sfted wth 1 teaspoonfu
ba ng powder add nuts before ba ng coo sowy.
Mns. EI.BERT D. THOMAS, wfe of Senator Thomas (Utah).
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60 THE ONGRESSIONA OOK BOOK
BANANA AKE
cupfu butter 1 cupfu chopped Engsh
2 cupfus sugar wanuts
1 cupfu mashed bananas 2 cupfus four
2 eggs, beaten separatey 1 eve teaspoonfu ba ng
4 tabespoonfus sour m powder
1 teaspoonfu soda 1 teaspoonfu vana
ream butter and sugar add beaten egg yo s and mashed bananas add
sour m n whch the soda has been dssoved add four wth ba ng powder
add the vana, stffy beaten egg whtes, and wanut meats ba e n a sheet
pan, and when ba ed, dust over wth powdered sugar.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
BANANA AKE
2 cupfus sugar 1 cupfu m , sour
cupfu butter 2 cupfus ca e four
2 bananas, rpe 1 teaspoonfu soda
2 eggs, beaten separatey 1 teaspoonfu ba ng powder
ream sugar and butter add other ngredents for 4 ayers ma e doube
recpe bananas shoud be put through seve rcer.
MRS. GERA D N E, wfe of Senator Nye (North Da ota).
BREAK AST AKE
(Mrs. ohn Turner's)
1 egg, beaten 1 m ng spoonfu corn mea,
cupfu sugar heapng
cupfu m 1 teaspoonfu soda, eve
1 cupfu four 2 teaspoonfus cream of tartar
Sat, pnch of
M ngredents we ba e 20 mnutes, or unt we coo ed.
MRS. HAR AN . STONE, wfe of ustce Stone of the Unted States Supreme ourt.
BRE STER AKE
pnt butter 2 teaspoonfus soda
pnt brown sugar 1 tabespoonfu gnger
-pnt cup moasses pound stoned rasns
2 eggs 1 pnt four
-pnt cup cod water
Ba e from / to 2 nches thc serve hot.
MRS. HAMI TON PISH KEAN, wfe of Senator Kean (New ersey).
AKE PIE
cupfu meted butter 1 cupfu sugar
2 eggs 2 eve teaspoonfus ba ng
M powder
1 cupfu pastry four Pnch sat
Brea cggs nto meted butter n a cup f cup to top wth m put nto
bow sft fouf, sugar, ba ng powder, and sat nto the m ture n bow and
beat we wth spoon ba e n 2-ayer ca e tns put any nd of fng between
and on top.
The ate MRS. HAS. UNDERHI (Massachusetts).
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AKES 61
ARAME AKE
2 cupfus sugar 6 egg whtes
1 cupfu butter 2 teaspoonfus ba ng powder
1 cupfu m teaspoonfu vana
3 cupfus four
M ngredents n usua manner ba e n 3 ayers.
ng
1 cupfu brown sugar 2 tabespoonfus cream, sweet
1 cupfu whte sugar 1 teaspoonfu butter
cupfu water, bong ana
Bo sugars and water to a candy add cream, butter, and vana beat
thoroughy when coo enough, spread.
MRS. OHN M. ROSE, wdow of the ate ongressman Rose (Pennsyvana).
ARAME AKE ITH BUTTER ROSTING
2 eggs 2 tabespoonfus cocoa
1 cupfus sugar 2 teaspoonfus ba ng powder
cupfu butter Pnch of sat
1 cupfu m 1 teaspoonfu vana
2 cupfus four
Ba e n moderate oven for 1 hour.
Butter rostng
1 heapng cupfu confectoners' 1 even tabespoonfu cocoa
sugar 1 tabespoonfus warm m
1 teaspoonfu butter teaspoonfu vana
MRS. A IN T. U ER, wfe of the e -Governor of Massachusetts.
ARROT AKE
2 pound carrots 1 cupfu sugar
pound amonds 1 teaspoonfu cnnamon
4 eggs 1 teaspoonfu ba ng powder
Grnd carrots and nuts very fne add sugar, cnnamon, and ba ng powder
bended add beaten egg yo s fod n stffy beaten whtes ba e n shaow
pan n sow oven about 30 mnutes spread wth whpped cream.
MRS. GEORGE NI HO AS SEGER, wfe of ongressman Seger (New ersey).
HEESE AKE
1 bo zwebac roed wth ro- 6 tabespoonfus granuated
ng pn sugar
1 teaspoonfu cnnamon 6 tabespoonfus meted butter
M we together that forms the crust.
ng
s 6 egg yo s emon ( uce ony)
y scant cupfu granuated sugar 1 teaspoonfu vana
" pnt cream 6 whtes to snow
I pounds cream cheese
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62 THE ONGRESSIONA OOK BOOK
M cheese and cream together good and smooth and add the other fngs
eggs, sugar, and favorng ba e n a sprng form n a sow oven for 1 hour
then eave stand n form unt cod.
MRS. I IAM . OHEN, wfe of ongressman ohen (New or ).
HERR AKE
1 cupfu sugar 3 tabespoonfus sour cream
cupfu butter I cupfus cherres, draned
3 eggs (sweetened)
1 teaspoonfu soda dssoved n 1 cupfus wanuts, chopped
cream 2 cupfus four
M and ba e n ayers.
MRS. II.I.IA.M P. I. III.UT.SI IN, wfe of ongressman amberteon (Kansas).
HERR AKE
pound butter emon, rnd and uce of
pound sugar . cupfus amonds, grated
2 eggs, whoe our
teaspoonfu ba ng powder Bac cherres, stoned
nnamon 1 gass currant ey, meted
M butter, sugar, eggs, ba ng powder, emon uce and rnd, amonds,
and four enough to ma e soft dough press m ture nto we-greased tn about
nch n thc ness cover wth cherres sprn e wth sugar and cnnamon
ba e unt cherres are soft remove from oven cover wth currant ey
meted wth a tte water when cod, cut n s uares serve.
MRS. U IUS MEIER, wfe of the Governor of Oregon.
HESS AKES
1 cupfu butter, washed 2 tabespoonfus cream
3 cupfus sugar 1 tabespponfu corn mea
8 egg yo s 2 egg whtes, beaten stff
ream butter and sugar add beaten eggs, mea and four ba e n sma
crusts that have been party coo ed.
MRS. ED ARD E. ES I K, e - ongresswoman and wdow
of the ate ongressman Esc (Tennessee).
HO O ATE AKE
1 cupfus sugar 1 eve tcaspoonfus ba ng
cupfu cocoa, pour on hot powder
water to ma e paste, then teaspoonfu soda
f cup wth m teaspoonfu sat
1 egg (we beaten) 4 teaspoonfus butter, meted
1 cupfus four ana
M ngredents n order gven sft ba ng powder, soda, and sat wth
four ba e n a hot oven at frst and reduce to a moderate oven chc erv-fat,
oeomargarne, or nutmargarne are e ceent substtutes for butter us py
cng wth ths ca e.
MRS. AMES OU ENS, wfe of Senator onzens (Mchgan).
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AKES 63
HO O ATE AKE
1 cupfus sugar 2 cupfus four
Ms cupfu butter 1 teaspoonfu soda, rounded
2 eggs 2 teaspoonfus vana
3 cupfu cocoa cupfu sour m
cupfu hot water
ream butter add sugar, yo s of eggs beaten sghty, sour m , hot
water, four, soda, and cocoa sfted together, vana beat whtes of eggs
unt stff.
MRS. RED UMMINGS, wfe of ongressman ummngs ( oorado).
HO O ATE AKE
our eggs, 1 egg beaten we add cupfu m , 1 cupfu sugar, ca e
grated chocoate. oo unt m ed we and put asde to coo ma e a batter
of 3 egg yo s, cupfu butter, cupfu m then add the whtes of 3 eggs,
2 cupfus four, 2 teaspoonfus ba ng powder, and the chocoate m ture. Ba e
n ayers.
ng
1 pnts granuated sugar, pnt water bo unt t threads pour over
beaten whtes of 3 eggs, favor wth vana spread between ayers and on top.
MRS. OSEPH T. DEA , wfe of e - ongressman Dea ( rgna).
HO O ATE AKE
2 s uares of chocoate 3 tabespoonfus butter
1 cupfu m 1 cupfus four
2 egg yo s 1 teaspoonfu soda
1 cupfu sugar 2 egg whtes, beaten stff
Pace chocoate n doube boer add haf of the m and yo s of eggs
str unt thc remove from fre add rest of ngredents mentoned above
ba e n ayer, oaf, or cup stye add cupfu chopped nuts, f desred put
together wth chocoate fng.
MRS. PHI IP A. GOOD IN, wfe of ongressman Goodwn (New or ).
HO O ATE AKE
2 cupfus brown sugar cupfu sour m
cupfu butter 3 eggg whtes, beaten separatey
cupfu grated chocoate 1 teaspoonfu soda
cupfu bong water (poured 1 teaspoonfu ba ng powder
over chocoate) 2 cupfus four, scant
ream sugar and butter add other ngredents ba e n ayers.
MRS. GERA D N E, wfe of Senator Nye (North Da ota).
HO O ATE AttE
1 cupfu sugar 1 teaspoonfu ba ng soda
cupfu hot water 1 tcaspoonfus ba ng powder
cupfu shortenng 1 teaspoonfu vana
1 egg yo 1 cupfus pastry four
teaspoonfu sat 2 s uares B er's chocoate
cupfu hot water
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64 THE ONGRESSIONA OOK BOOK
Dssove sugar and shortenng n hot water add beaten egg yo str we
sft sat, ba ng powder, soda, and four together add and beat we. To the
second cupfu of hot water add chocoate cut n sma peces str we unt
chocoate s meted and add to m ture, bendng we add vana ba e n
buttered and foured pan n hot oven. Ths may be made as a oaf or a
ayer ca e.
rostng
1 cupfu sugar 1 teaspoonfu vana
1 egg whte 4 tabespoonfus water
2 or 3 drops amond favorng
Bo sugar and water unt t threads pour srup on stffy beaten egg whte
and beat unt of proper consstency add vana and amond favorng.
MRS. OHN M. O' oNNE , wfe of ongressman O' onne (Rhode Isand).
AMBASSADOR HO O ATE AKE
2 cupfus sfted Swansdown ca e 3 eggs, we beaten
four 4 s uares Ba er's unsweetened
1 teaspoonfu soda chocoate, meted and
teaspoonfu sat cooed
1 cupfu butter cupfu cod water
1 cupfus brown sugar, frmy
pac ed
Sft four once and measure add soda and sat and sft together three
tmes cream butter wth sugar unt ght and fuffy add eggs and beat we
add chocoate and beat unt smooth add four, aternatey wth water ba e
n two 9-nch ayer pans n moderate oven (375 ) 25 mnutes frost wth Sea
oam frostng.
MRS. ANTHON . DIMOND, wfe of the Deegate from Aas a.
EGO ESS HO O ATE AKE
1 cupfu sugar 2 cupfus Swansdown four
cupfu butter 1 teaspoonfu soda, scant
1 cupfu thc sour m 1 teaspoonfu vana
Met chocoate add sugar add creamed butter, m , and four wth soda
n four, ast the vana ba e n oaf wth greased paper n pan bottom ba e
25 to 35 mnutes ce wth fudge cng, wth a cupfu of bac wanut meats.
MRS. EDGAR HO ARD, wfe of ongressman Howard (Nebras a).
MOIST HO O ATE AKE
cupfu butter cupfu m
1 cupfus sugar 1 cupfus four, sfted
4 eggs 2 eve teaspoonfus ba ng
4 ounces chocoate (4 hftap nfe powder
tabespoonfus) 1 teaspoonfu cnnamon
5 tabespoonfus hot water 1 teaspoonfu vana
ream butter add sugar, beaten yo s met chocoate over hot water wth
the 5 spoonfus of hot water, and add to the above add m and four wth
the ba ng powder and cnnamon and ast add the beaten whtes and ba e
40 mnutes n ether ayer or oaf tns.
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AKES 65
Masterpece ng
cupfu butter cupfu chocoate
Put n sma ette and bo good coo add the above to 4 we-beaten
egg whtes and 1 cupfus powdered sugar favor and spread.
MRS. RED. B. BA AR, wfe of the Governor of Nevada.
NE ER- AI HO O ATE AKE
/2 s uares chocoate cupfu m , scant
3 tabespoonfus butter 2 teaspoonfus ba ng powder
1 cupfu sugar 1 teaspoonfu vana
2 eggs 1 cupfu pastry four
Met together chocoate and butter pace n a bow add sugar, m ,
pastry four sfted wth ba ng powder add eggs and vana. Do not str unt
a the ngredents are added beat thoroughy wth a wre whs ma e 2
syers ce wth a boed cng.
MRS. RO A OHNSON, wfe of e - ongressman ohnson (South Da ota).
HO O ATE NUT ANGE OOD AKE
1M: cupfus egg whtes t cupfu cocoa, sft wth four
Pnch sat 4 or 5 tmes
1 cupfus sugar, sft before 1 cupfu nut meats
measurng, then 2 or 3 1 rounded teaspoonfu cream of
tmes more tartar
cupfu four (ca e four), 1 teaspoonfu vana
sft before measurng
Add pnch of sat to egg whtes and beat unt foamy then add cream
of tartar and beat unt whtes stand aone add a of the sugar at 1 tme
and str unt of a marshmaow consstency then add a of the four and
cocoa str we agan add the favorng and nuts ba e for the frst 15 mnutes
n a sow oven, the ne t 30 mnutes n a moderate oven, and the ast 15 mnutes
n a tte hgher than moderate oven.
MRS. I Unt,, McGuaN, wfe of ongressman McGugn (Kansas).
RED HO O ATE AKE
1 cupfu sugar 1 teaspoonfu sat
2 tabespoonfus butter 1 scant teaspoonfu soda
1 egg cupfu grated red chocoate
1 cupfu hot water 2 teaspoonfus vana
I cupfus four
Eveny bend butter and sugar, then add the yo of an egg and cream
a we together sft four, ba ng powder, and sat together 3 tmes add to
the creamed m ture aternatey wth cupfu hot water, n whch the choco-
ate has been dssoved beat ths m ture hard for 1 mnute, then add re-
manng cupfu hot water n whch the soda has been dssoved add vana
ast ba e n greased and four-dusted pans, ether n oaf or ayer ca e ot
the dough down n pans twce before pacng n oven to ba e.
arame Icng
2 cupfus brown sugar 1 tabespoonfu butter
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66 THE ONGRESSIONA OOK BOOK
M sugar n enough thc cream to ma e a thn paste, add butter and
bo unt t w form a soft ba when dropped n cod water.
MRS. RANK GARDNER, wfe of e - ongressman Gardner (Indana).
S OT H HO O ATE AKE
cupfu butter cupfu bong water
1 cupfus sfted sugar 1 teaspoonfu vana
2 eggs, beaten 1 teaspoonfu soda
, cupfu sour m 2 cupfus four
1 s uare Ba er's chocoate
ream butter add graduay sfted sugar, eggs we beaten, sour m ,
Ba er's chocoate dssoved n cupfu of bong water, vana, and asty,
soda sfted wth four ba e n a oaf n a very- moderate oven.
Icng
Powdered sugar ana
1 egg whte Meted, unsweetened chocoate
2 tabespoonfus cream
or cng beat the whte of an egg very stff add powdered sugar, then
cream, and enough sugar to ma e t the desred consstency favor wth
vana and spread on ca e compete t wth a thn coatng of meted, un-
sweetened chocoate aow the powdered sugar cng to set before coatng
wth chocoate.
Mas. THOMAS . O IN, wfe of ongressman offn (Idaho).
THREE A ER HO O ATE AKE ITH HO O ATE I ING
pound butter 1 teaspoonfu soda, sfted n
2 cupfus sugar four
4 eggs, beaten 1 teaspoonfu vana
2 cupfus four 1 cupfu m
M add 2 s uares of chocoate dssoved n 5 tabespoonfus1 of bong
water ba e n 3 ayers don't coo too ong.
hocoate ng
Str 4 s uares of chocoate dssoved n 1 cupfus of bong water, cupfu
of m , 1 tabespoonfu of butter m 2 cupfus of sugar n 1 cupfus of
four m a n chocoate on stove str unt smooth must stand 24 hours
before cuttng.
MRS. E. T. SAN ORD, wdow of the ate ustce of the Supreme ourt.
HO O ATE E AIR AKE
3 eggs 1 cupfu sugar
1 teaspoonfus ba ng powder 2 tabespoonfus water
1 cupfus four (after sftng)
Beat whtes stff add pnch of sat str n we-beaten yo s, sugar, four,
and ba ng powder beat we and ba e n 2 tns spt n two whe hot
f wth foowng cream, when cod:
3 tabespoonfus four Pnch sat
5 tabespoonfus sugar ana
2 eggs 1 pnt m
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AKES 67
over wth chocoate frostng:
Heat pound chocoate wth 1 cupfu sugar and 1 cupfu water n doube
boer dssove 1 tabespoonfu cornstarch n a tte water add sma pece
butter when meted and m ed, pour over ca e.
MRS. OHN M S EENE , wfe of e - ongressman McSweeney (Oho).
"' HO O ATE UDGE AKE
2 cupfus sfted four 2 egg yo s, beaten ght
3 teaspoonfus ba ng powder 3 s uares Ba er's unsweetened
teaspoonfu soda chocoate, meted
teaspoonfu sat 1 cupfus m
cupfu butter (or other 1 teaspoonfu vana
shortenng) 2 egg whtes, stffy beaten
1 cupfu sugar
Sft four once measure, add ba ng powder, soda, and sat sft 3 tmes
cream butter thoroughy add sugar graduay cream together unt ght add
egg yo s and chocoate add four and m aternatey, a sma amount at
a tme beat after each addton unt smooth add vana fod n egg whtes
ba e n two greased 9-nch ayer pans, moderate oven, 350 for 30 mnutes.
hocoate Icng
2 s uares meted chocoate 3 cupfus powdered sugar
1 tabespoonfu butter 1 teaspoonfu vana
3 tabespoonfus hot water, coo Thn down wth m
MRS. ROREK.T . TA OR, a founder of the ongressona ub
and wdow of the ate Senator Tayor (Tennessee).
HO O ATE RO
5 eggs cupfu powdered sugar
5 tabespoonfus cocoa hpped cream
1 tabespoonfu four Soft chocoate frostng
Beat egg yo s we add powdered sugar, then add cocoa and four add
stffy beaten egg whtes sowy, and beat one way ony for 10 mnutes ba e
n shaow pan for 5 mnutes. The oven shoud be heated to 450 . coo
on fat surface when coo, cover wth whpped cream and ro cover the ro
wth soft chocoate frostng serve wth whpped cream.
Mas. Rov E. A ERS, wfe of ongressman Avers (Montana).
T
HO O ATE RO
6 egg yo s 3 tabespoonfus cocoa
1 scant cupfu powdered sugar 2 tabespoonfus four
m ed together for 15 6 whtes to snow
mnutes
Ba e n aow oven for 15 mnutes n a ong pan when ba ed, wrap n a
wet coth and et stand for 5 mnutes then ro and f wth whpped cream
or chocoate.
MRS. I IAM . OHEN, wfe of e - ongressman ohen (New or ).
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68 THE ONGRESSIONA OOK BOOK
HO O ATE RO
1 s uare btter chocoate teaspoonfu sat
4 eggs teaspoonfu cream tartar
cupfu sugar 4 teaspoonfu soda
cupfu four
Met chocoate n doube boer add eggs and sugar beat wth Dover
beater unt u ewarm the m ture shoud be ght and foamy remove from
fre and beat unt cod add four, sat, soda and cream of tartar, over and
over turn nto pan ned wth oed paper ba e n moderate oven 10 mnutes
turn out on paper sprn ed wth powdered sugar and spread wth marshmaow
fng ro e ey ro, then ro paper ghty around ca e and eave unt
coo spread wth pan chocoate frostng to serve cut n dagona sces.
Marshmaow ng
30 marshmaows 1 cupfus confectoners' sugar
1 egg whte 3 tabespoonfus cod water
Put haf of marshmaows n doube boer and when softened add egg whte,
sugar, and water beat over bong water wth Dover beater for 7 mnutes
remove from fre, add remanng marshmaows cut n sma peces, and fod
over and over unt m ture s cod and w hod ts shape spread on choco-
ate ro.
Pan hocoate rostng
Met 1 s uare of chocoate over hot water and add 1 teaspoonfu butter
and 2 tabespoonfus hot water coo add /-, teaspoonfu vana and enough
sfted confectoners' sugar to ma e the rght consstency to spread on ca e.
ADIS AS A ARG, wdow of the ate ongressman azaro ( ousana).
HO O ATE RO
3 eggs hpped cream
3 tabespoonfus sugar 1 tcaspoonfu vana
2 tabespoonfus cocoa hocoate
Beat eggs separatey to yo s add sugar, cocoa, and vana then beat
n egg whtes put n paper-ned bscut pan ba e n moderate oven 10
mnutes ta e paper off and when coo spread wth whpped cream ro and
pn wth toothpc s serve sced wth chocoate sauce.
MRS. SAM D. M RE NG DS, wfe of ongressman McReynods (Tennessee).
HO O ATE RO
5 eggs Pnch of sat
1 eve tabespoonfu ca e four 1 cupfu powdered sugar, sfted
3 tabespoonfus cocoa pnt whpped cream
4 teaspoonfu ba ng powder
Beat the eggs separatey add four, cocoa, ba ng powder, sat, nnd sfted
powdered sugar ba e n sow oven on oed paper test wth toothpc et
set n pan unt coo pace on coth as for a ey ro spread wth the
whpped cream and ro up.
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AKES 69
rostng for Top
1 cupfu powdered sugar 2 tabespoonfus butter
3 tabespoonfus cocoa Hot coffee
Put the sugar, cocoa, and butter together wth ust enough hot coffee to
m smooth, but not too thn spread over top of ro.
Mas. MI TON H. EST, wfe of ongressman est (Te as).
SNO - HIR HO O ATE RO
6 tabespoonfus sfted Swans- teaspoonfu sat
down four cupfu sfted sugar
6 tabespoonfus Ba er's brea - 4 egg whtes, stffy beaten
fast cocoa 4 egg yo s, we beaten
teaspoonfu ba ng powder 1 teaspoonfu vana
Sft four once and measure add cocoa, ba ng powder, sat, and sft to-
gether 3 tmes fod sugar graduay nto egg whtes add egg yo s and
vana fod n four graduay pour nto pan 13 , by 8 nches, ned wth
greased paper, and ba e n oven 400 . for 13 mnutes when ba ed, turn
out at once on coth covered wth powdered sugar remove paper uc y
cut off crsp edges of ca e spread 7-mnute frostng over ca e and ro wrap
n coth unt coo cover wth chocoate frostng.
MRS. RED. . GI HRIST, wfe of ongressman Gchrst (Iowa).
HIPPED REAM HO O ATE RO
6 egg yo s 1 teaspoonfu ba ng soda
6 tabespoonfus confectoners' 1 teaspoonfu ba ng powder
sugar 6 egg whtes, beaten stff
2 s uares meted chocoate 1 pnt whpped cream
2 tabespoonfus pastry four ana
1 teaspoonfu vana
ream together egg yo s and sugar add meted chocoate, pastry four,
ba ng powder, and ba ng soda whp egg whtes stff and add to m ture
butter and four a ba ng sheet ba e about 7 mnutes n moderate oven
when ba ed, pace ca e on a damp coth ro carefuy when coo, unro and
f wth 1 pnt of whpped cream ro carefuy favor the cream wth sugar and
vana use addtona whpped cream and spread thc y on the ro pace
n refrgerator for a few hours before servng. A chocoate cng may be used,
wth wanuts or pecans.
us. ED IN M. S HAE ER, wfe of ongressman Schaefer (Inos).
INNAMON AKE
cupfu butter 1 cupfus Swansdown four
1 cupfu granuated sugar tcaspoonfus ba ng powder
cupfu sweet m 2 eve teaspoonfus cnnamon
2 eggs
ream the butter and sugar thoroughy add the egg yo s, we beaten,
then the m and a very tte sat when a s we beaten, add the four,
cnnamon, and ba ng powder, and asty the whtes of the eggs, beaten very
ft ff. Ths ma es a sma round 2-ayer ca e doube the recpe and ba e n
2 s uare ca e pans use ether chocoate or whte cng.
MRS. MI TON . SHRE E, wfe of e - ongressman Shrove (Pennsyvana).
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70 THE ONGRESSIONA OOK BOOK
O E AKE
1 cupfu sugar 1 cupfu sour m , thc
1 cupfu butter 2 cupfus four
2 eggs 1 teaspoonfu soda dssoved n
1 cupfu rasns, seeded and cut water
sma 1 teaspoonfu cnnamon
1 cupfu currants 1 teaspoonfu coves
Ba e n moderate oven dredge rasns and currants n four before addng
f batter add the soda to sour m m a n usua way, addng beaten
whtes of eggs at the ast.
MRS. /. K. ARRINGTON, wfe of the e -Governor of Hawa.
O OANUT AKE
cupfu butter 2 cupfus Swansdowu four
1 cupfus sugar 2 teaspoonfus ba ng powder
4 egg yo s 2 whtes of eggs, stffy beaten
1 cupfu m 1 teaspoonfu vana
ream thoroughy cupfu butter and I cupfus sugar beat n the
yo s of 4 eggs add 1 cupfu m and 2 cupfus four, wth 2 teaspoonfus
ba ng powder, after sftng together 4 tmes add the whtes of 2 eggs beaten
stff and 1 teaspoonfu vana. Ths ma es 2 ayers use the other 2 whtes
of the eggs for the cng.
Icng
Ta e 2 cupfus sugar and cupfu water to whch has been added 1 tea-
spoonfu vnegar et bo unt t spns a har pour over stffy beaten whtes
of eggs and beat unt t s set, then add 1 teaspoonfu vana put on the
ayers of ca e and cover wth fresh grated cocoanut.
MRS. MI TON . SHRE E, wfe of e - ongressman Shreve (Pennsyvana).
O EE AKE
1 pnt m 1 ca e eshmann's yeast
1 cupfus sugar 1 teaspoonfu sat
cupfu butter our to ma e soft dough
arm m add butter, sugar, and sat str n four unt thc add
beaten eggs and yeast whch has been soa ed n 3 tabespoonfus warm water
et rse unt amost doube n bu sp out on foured board and mod put
nto pans and et rse agan rub cream over top and sprn e wth sugar and
cnnamon, m ed ba e.
MRS. HAR ES E. KIE NER, wfe of e - ongressman Kefner (Mssour).
UI K O EE AKE
Sft together 1 teaspoonfu cnnamon
1 cupfu four Add
-, cupfu sugar cupfu sweet m
t teaspoonfu sat 1 egg
3 teaspoonfus ba ng powder 4 tabespoonfus meted butter
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_ AKES _ 71
Put some cnnamon and sugar on top and spread butter over t coo 12
mnutes n a uc oven.
Maa. TII, MAN BA ON PARKS, wfe of ongressman Par s (Ar ansas).
O EE AKE A
1 cupfu sugar 7 TT tabespoonfu ba ng powder
pound butter -9U. rytt teaspoonfu vana
6 eggs . 1 cupfu chopped cherres
II ,, 2 cupfus four u-' -
T ream sugar and butter together and add 2 eggs add 1 cupfu (scant) four,
sfted twce m we n one drecton and add 2 eggs then agan add 1 cup
of four and to ths add ba ng powder m we and add 2 eggs, vana,
and cherres (f desred), and pour dough n a we-greased pan and ba e n
sow oven hour then sprn e wth sfted powdered sugar.
.MK s. GEORGE REGOR SADO SKI, wfe of ongressman Sadovrs (Mchgan).
NUT O EE AKE
(12 to 16 Servngs)
1 ca e east oam or Magc teaspoonfu ground mace or
east nuts
cupfu u ewarm water emon, rnd and uce of
cupfu butter cupfu m scaded and
1 cupfu sugar cooed
teaspoonfu sat About 3 cupfus sfted four
3 eggs 1 cupfu bro en nut meats
Eary n the evenng, brea and soften yeast n u ewarm water cream
butter, sugar, and sat together add we-beaten eggs, spce, and emon add
soa ed yeast, u ewarm m , and enough four to ma e thc ca e batter
beat unt smooth add foured nuts pour m ture nto buttered pan, pref-
eraby one wth center tube cover cosey to prevent evaporaton set away
from drafts, eepng t at ordnary room temperature, 65 to 70 . Ne t morn-
ng, f not fuy rsen, eep n moderatey warm pace unt fuy doubed n
bu ba e 50 to 60 mnutes n moderate oven as for oaf ca e, about 350 .
when ba ed, turn upsde down and dust wth powdered sugar or frost wth thn
cng. A measurements are eve.
MRS. . A. RODENRERO. wfe of e - ongressmar Rodenberg (Inos).
O EE AKE
1 cupfu m , scaded and cupfu butter, meted
cooed 2 eggs, we beaten
1 ca e yeast 2 cupfus four
1 teaspoonfu sat 1 cupfu rasns
cupfu sugar nnamon and mace
Add m to yeast ca e add sugar and 1 cupfus four et rse unt
a bubbes on top add eggs, sugar, sat, butter, rest of four, and rasns m
we put n a fat pan sprn e top wth sugar, cnnamon, mace, and chopped
nuts et rse unt ght ba e.
MRS. MARTIN . SMITH, wfe of ongressman Smth ( ashngton).
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72 THE ONGRESSIONA OOK BOOK
O EE AKE
cupfu butter 1 grated nutmeg
cupfu dar brown sugar teaspoonfu soda
2 eggs, we beaten (whoe) 2 cupfus sfted four
cupfu moasses 1 cupfus seeded rasns
cupfu strong coffee Pece of emon pee, orange, and
1 teaspoonfu ground coves ctron
2 teaspoonfus cnnamon
Ba e from 1 to 1 4 hours.
MRS. HENR . TEMP E, wfe of e - ongressman Tempe (Pennsyvana).
RUIT O EE AKE
2 cupfus brown sugar 1 teaspoonfu cnnamon
1 cupfu butter 2 teaspoonfus coves
1 cupfu mape srup 1 pound rasns
1 cupfu strong coffee 1 cupfu hc ory nuts
4 eggs 4 cupfus four
1 teaspoonfu soda
Dressng
M 1 cupfu brown sugar, butter of egg sze, 3 tabespoonfus cream bo
unt t drops e ey.
MRS. RANK B. I IS, wdow of the ate Senator s (Oho).
ORNSTAR H AKE
4 eggs, separatey beaten 1 tabespoonfus cornstarch
1 cupfu sugar 1 teaspoonfu emon e tract
3 tabespoonfus water, cod teaspoonfu sat
our 1 teaspoonfus ba ng powder
Beat yo s and water unt thc and emon coor add sugar graduay
beat 2 fu mnutes put cornstarch n cup f wth four sft 4 tmes wth
ba ng powder and sat add ths to frst m ture asty, fod n beaten egg
whtes put n an ange food pan ba e sowy for 40 mnutes.
arame Icng
1 cupfus brown sugar 1 teaspoonfu vana
cupfu whte sugar cupfu wanut meats, f de-
cupfu water sred
2 egg whtes
oo sugar and water unt threaded add sowy to beaten whtes beat
mt coo wth egg beater put n doube boer coo unt granuar around
edges remove from fre beat unt t stands or spreads ths recpe douby re-
pays for the e tra troube t causes.
MRS. I IAM . GRAHAM, wfe of Presdng udge Graham,
Unted States ourt of ustoms and Patents Appeas.
REN H REAM AKE
3 eggs 2 teaspoonfus cod water
1 cupfu sugar 2 teaspoonfus ba ng powder
1 cupfus four
Beat eggs add sugar beat thoroughy add water, then four and ba ng
powder sowy ba e n two ayers.
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AKES 73
ng
1 pnt m 2 tabespoonfus cornstareh
1 cupfu sugar 2 eggs
Powdered sugar
Bo m and sugar beat cornstarch n a tte m add we-beaten eggs
when the m bos, add ths and str to a custard spt ca es and put cream
fng between sprn e top wth powdered sugar. Ths recpe ma es 2 ca es.
MRS. BRENT SPEN E, wfe of ongressman Spence (Kentuc y).
SOUR REAM AKE
pound butter, meted teaspoonfu nutmeg
1 tabespoonfu sugar 1 cupfu wanuts, chopped
1 teaspoonfu cnnamon
M above ngredents together set asde.
2 eggs, separatey beaten t teaspoonfu ba ng soda
1 cupfu sugar 1 cupfu four
1 cupfu cream, sour 1 teaspoonfu ba ng powder
Beat egg yo s add sugar and sour cream, to whch has been added the
ba ng soda add four and ba ng powder fod n beaten egg whtes to above
m ture add the frst preparaton ba e n shaow, obong pan n moderate
oven cut n s uares serve wth whpped cream.
MRS. I IAM I. TRAEGER, wfe of ongressman Traeger ( aforna).
SOUR REAM BURNT SUGAR AKE
1 cupfu sugar 1 egg
4 tabespoonfus burnt sugar or 1 cupfus four
carame 1 teaspoonfu soda
1 teaspoonfu vana teaspoonfu sat
1 cupfu sour cream
Add to the sugar, the burnt sugar, vana, sour cream, and the egg
beat we m and sft the four, soda, and sat and add to the frst m ture
beat pour nto a oaf-ca e pan, ned wth wa paper ba e n a moderate
oven for 25 mnutes cover wth burnt sugar frostng.
To burn sugar: Pace 1 cupfu whte sugar n pan and met over fre unt
the sugar s ud and brown n coor remove from fre and str n 1 cupfu
bong water coo over fre unt the m ture s a thc srup.
Burnt Sngar rostng
2 tabespoonfus soft butter 1 pnch sat
3 tabespoonfus burnt sugar I cupfus powdered sugar.
1 tabespoonfu m (Perhaps a tte more sugar
1 teaspoonfu vana w be needed)
ream the butter, add the burnt sugar, m , and vana add the sat and
the sugar when a stff paste s formed, spread on the ca e.
MRS. . . DI KINSON, wfe of Senator Dc nson (Iowa).
SOUR REAM HO O ATE AKE
1 cupfus sour cream 1 cupfus four
1 cupfu whte sugar Sat, pnch of
2 eggs 1 teaspoonfu soda
1 teaspoonfu vana 5 teaspoonfus cocoa
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74 THE ONGRESSIONA OOK BOOK
Pace eggs and cream n bow and beat together put a dry ngredents
n sfter and sft nto frst m ture, beatng thoroughy add vana ba e n
greased pan n medum oven ce wth boed carame frostng.
MRS. RANDO PH ARPENTER, wfe of ongressman arpenter (Kansas).
ANI A REAM AKE
5 eggs, whtes beaten thoroughy eve teaspoonfu ba ng
/ 4 cupfu sugar powder n four
cupfu four
Beat egg yo s some, addng the four and sugar str nto whtes, strrng
ust enough to m have 2 pe pans ned wth butter and four oven not very
hot ba e 15 to 20 mnutes.
oo ed ng
1 cupfu sweet m 1 tabespoonfu four
1 egg yo 2 teaspoonfus whte vana
cupfu sugar
oo together, strrng constanty unt t thc ens, then coo ta e 1 cupfu
butter, cupfu sugar and cream perfecty add the above coo ed fng, a
tte at a tme pace fng between and on top of ayers.
MRS. ARTHUR . H DE, wfe of e -Governor Hyde, of Mssour.
HIPPED REAM AKES
1 cupfu whppng cream 3 teaspoonfus ba ng powder
3 egg whtes 2 cupfus pastry four
teaspoonfu sat 1 cupfus sugar
1 teaspoonfu vana cupfu water
hp the cream stff beat the egg whtes stff m wth the cream sft
the four, ba ng powder, sugar and sat twce add the vana and water to
the cream egg whte m ture graduay add the dry ngredents ba e n
crn e cups n moderatey sow oven, 375 ., for 30 mnutes.
MRS. ERO . SA ER, R., daughter of e - ongresswoman
Effegene ngo and the ate ongressman Ots ngo (Ar ansas).
HIPPED REAM A ER AKE
pnt whppng cream 1 teaspoonfus ba ng powder
2 eggs, unbeaten teaspoonfu sat
1 cupfu sugar 1 teaspoonfu vana
1 cupfus four, sfted
hp cream, add eggs, one at a tme, and sugar sft four, ba ng powder,
and sat, and add to m ture add vana ba e n ayers at 375 for 30
mnutes.
MRS. MOURAD . A I IREN, wfe of ongressman agren ( ashngton).
DATE AKE
1 cupfu sugar 1 cupfu dates
2 tabespoonfus shortenng, 2 cupfus four
/ heapng 2 scant teaspoonfus ba ng
1 egg powder
1 cupfu bong water 1 teaspoonfu vana
1 teaspoonfu soda teaspoonfu sat
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AKES 75
Pour cupfu bong water over the dates cream sugar and the shortenng
together thoroughy add sat to the shortenng str aternatey the water wth
soda added and four wth ba ng powder unt a s used add the dates, nuts,
and favorng, and str n the we-beaten egg ast.
MRS. KNUTE HI , wfe of ongressman H ( ashngton).
DATE AKE
( ery od recpe)
pac age dates, cut up 1 cupfu granuated sugar, scant
1 teaspoonfu soda 1 egg
1 cupfu water, hot 1 tabespoonfu butter
1 dsh nut meats, sma 1 cupfus four, we sfted
ut up dates add soda pour hot water over set asde to coo cream
butter and sugar add egg, dates (water must be coo), and four m we
use medum-szed obong pan, greased and foured heat oven to 350 . about
2 mnutes before puttng ca e n ba e 30 mnutes ths ca e s e ceent when
cut n sma s uares and roed n confectoners' sugar.
MRS. . 1'ASK AMES, wfe of ongressman ames (Mchgan).
DATE AND NUT AKE
1 pac age dates 2 cupfus bong water
2 teaspoonfus soda
Dssove soda n bong water pour over dates et coo. Add
2 cupfus sugar 3 cupfus four
4 tabespoonfus butter 1 cupfu nuts
2 eggs 1 teaspoonfu vana
2 teaspoonfus ba ng powder
Put a greased paper n pan ba e n a sow oven.
arame rostng
3 cupfus ght brown sugar 1 tabespoonfu butter
1 cupfu cream
oo sowy to soft ba beat unt thc . A fng may be used by addng
dates to carame frostng when ony sghty coo ed.
MRS. HAR . .S EST, wfe of ongressman est (Oho).
DATE NUT OA AKE
1 pac age of stoned and chopped 1 teaspoonfu vana
dates 1 cupfu bong water
1 eve teaspoonfu soda 1 cupfu sugar
1 tabespoonfu butter 1 cupfus four
Pnch of sat cupfu nut meats
1 egg
Sprn e the soda over chopped dates add bong water et stand unt
coo cream sugar, butter, and egg add date m ture, sat, four, and nuts
ba e n oaf about 45 mnutes, n moderate oven, 350 .
MRS. Mr TON H. EST, wfe of ongressman est (Te as).
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76 THE ONGRESSIONA OOK BOOK
DATE AND A NUT AKE
cupfu butter 1 egg
1 cupfu brown sugar 1 teaspoonfu nutmeg
1 cupfu sour m 1 pac age dates
1 teaspoonfu soda 2 cupfu wanuts
2 cupfus four
ombne as above and ba e n oaf ca e.
MRS. D. B. O TON, wfe of e - ongressman oton (Utah).
DE I ATE AKE
cupfu butter 3 teaspoonfus ba ng powder
1M cupfus sugar 5 whtes of eggs
3 cupfus four 1 cupfu water
ream butter and sugar add water and four beat fod n whtes of eggs
ast.
Mas. RAN ES PAEKINSON KE ES. wfe of Senator H. . Keyes (New Hampshre).
DE I 'S OOD AKE
2 ounces btter chocoate 1 teaspoonfu vana
cupfu sweet m cupfu sour m
1 tabespoonfu butter 1 scant teaspoonfu ba ng soda
1 cupfu sugar 1 4 cupfus four
2 egg yo s
Bo together chocoate and m unt thc and set away to coo cream
butter and sugar add eggs, sour m , ba ng soda add boed chocoate, four,
and vana.
MRS. A RED . BEITER, wfe of ongressman Beter (New or ).
DE I 'S OOD AKE
cupfu shortenng 1 teaspoonfu soda
H4 cupfus sugar 1 cupfu sweet m
2 eggs 2 s uares meted chocoate
1 cupfus four 1 teaspoonfu vana.
teaspoonfu sat
ream the shortenng and add the sugar graduay add the we-beaten
eggs sft four once before measurng sft four, sat, and soda together add
to the creamed m ture aternatey wth the m add meted chocoate add
the vana m we and pour nto we-greased and foured obong pan 8 by
12 nches or two ayer pans 7 nches n dameter ba e 40 mnutes n a
moderate oven, 350 .
MRS. RED BIERMANN, wfe of ongressman Bermann (Iowa).
DE I 'S OOD AKE
2 cupfus sugar -, cupfu butter
2 eggs cupfu cocoa
2 cupfus four cupfu water, hot
1 cupfu m , sweet 2 teaspoonfus vana
1 teaspoonfu soda, eve
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AKES 77
oow reguar method of ca e ma ng and ths w never fa soda shoud
be sfted wth four dssove cocoa n hot water ba e n ayers, oaf, or cup
ca es frost wth any preferred frostng.
MRS. OHN D. DINGE , wfe of ongressman Dnge (Mchgan).
DE I 'S OOD AKE
1 scant cupfu butter and ard. 1 cupfu butterm
m ed 1 eve teaspoonfu soda
2 eve cupfus granuated sugar ca e chocoate, meted over
5 eggs hot water
3 cupfus four, sft once, then 1 teaspoonfu vana
measure and sft three tmes
ream butter and sugar unt very ght add eggs, one at a tme, beatng
thoroughy, then the four and the butterm , aternatey ne t the meted
chocoate, m ng we then add the remanng cupfu of butterm , n
whch soda has been we m ed add vana. Ths ma es 3 ayers.
Mocha ng for Dev's ood a e
14 pound butter 3,4 teaspoonfu sat
Ms pounds sugar 1 teaspoonfu vana
5 roundng tabespoonfus cocoa cupfu cod coffee
ream a together and beat we do not coo .
hte ng for Dev's ood a e
4 cupfus granuated sugar 4 whtes of eggs
2 cupfus water 1 teaspoonfu vana
2 tabespoonfus vnegar
Bo sugar and water and vnegar unt t forms a ba n cod water pour
sowy onto the stffy beaten egg whtes beat a unt amost creamy add
pnch of sat, then vana.
MRS. PATRI K H. DRE R . wfe of ongressman Drewry ( rgna).
DE I 'S OOD AKE
2 cupfus brown sugar ana
cupfu butter 2 s uares of chocoate
2 eggs, we beaten cupfu sour m
cupfu bong water 2 cupfus Swansdown four, after
1 round teaspoonfu soda n a sftng
tte more hot water Sat
MRS. Dow . HARTEE. wfe of ongressman Harter (Oho).
DE I 'S OOD AKE
cupfu butter 2 eve teaspoonfus ba ng
I1/ cupfus sugar powder
4 eggs, yo s and whtes beaten 1 cupfus four
separatey 1 teaspoonfu vana
cupfu m
M ngredents add cupfu grated chocoate (unsweetened) over whch
pour 5 tabespoonfus bong water coo before addng to ca e m ture.
MRS. HARO D I KES, wfe of the Secretary of the Interor.
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78 THE ONGRESSIONA OOK BOOK
DE I 'S OOD AKE
4 s uares (ounces) chocoate 1 cupfus brown sugar
1 cupfu sweet m 3 egg yo s
ut the chocoate nto sma peces beat egg yo s and sugar unt ght
coor m these ngredents wth sweet m and coo to a thc cream when
cod, add to a ca e batter made of:
1 heapng cupfu butter 4 cupfus sfted four
2 cupfus brown sugar 1 eve teaspoonfu ba ng sod:'
4 eggs 1 teaspoonfu vana
1 cupfu sweet m
ream butter and sugar add eggs, one at a tme, beatng we dssove
soda n cupfu of m , and add aternatey m and four nto whch the ba -
ng powder s m ed to the other ngredents after ths s we m ed, str n
the chocoate cream and vana ba e n ayer ca e pans n oven 375 about
35 mnutes.
ng
4 s uares chocoate 1 sma pece of butter
3 cupfus brown sugar 1 cupfu pecan meats
1 cupfu sweet m 1 teaspooufu vana
ut chocoate n sma peces and coo wth sugar and m unt t ma es
a soft ba n cod water add butter, beat unt coo and creamy and then add
vana spread between ayers, sprn ng each ayer wth pecan meats cover
the top ayer and sdes of ca e wth fng.
s. EBU ON EA ER, wfe of ongressman eaver (North arona).
DE I 'S OOD AKE
1 cupfus sugar, whte cupfu bong water
cupfu butter 1 teaspoonfu vana
2 eggs 2 cupfus four (sft 3 tmes)
1 cupfu sour cream 2 teaspoonfus ba ng powder,
1 teaspoonfu soda heapng
cupfu Hershey's cocoa Sat
ream butter and sugar add eggs beaten m soda wth sour cream and
add to m ture dssove cocoa wth bong water and add to m ture add
four, ba ng powder, and sat whch has been sfted 3 tmes, and add asty
favor ba e n moderate oven about 45 mnutes. arame, a pan boed
frostng, or a powdered sugar frostng are a very good wth ths ca e.
MRS. MI, M. EIDEMANN, wfe of ongressman edemann (Mchgan).
E E TION AKE
pound butter 1 pound seeded rasns, arge
2 cupfus sugar 1 pound pecan nuts or shebac s
1 cupfu m 4 cupfus four
1 nutmeg, grated tumberfu sherry or whs y
6 eggs, separatey beaten 1 teaspoonfu ba ng soda
pound currants 2 teaspoonfus cream of tartar
ream butter and sugar we add grated nutmeg put soda nto m and
str unt dssoved str cream of tartar nto 1 cupfu four use 1 cupfu four
to coat the currants and 1 cupfu to four the rasns use 1 cupfu to four the
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AKES 79
nuts after addng nutmeg, add the m , beatng batter at the same tme
add beaten yo s of eggs graduay add currants, rasns, and nuts, tte by
tte, fodng n the four sowy and, uc y, that whch cngs to the fruts
and nuts add sherry add fourth cupfu of four wth cream of tartar asty
add we-beaten egg whtes grease we a arge, deep ca e pan, nng pan
wth tssue paper turn batter nto pan ba e n very sow oven for 1 hours
or unt ba ed through f t shoud brown too uc y, pace a heavy pece of
brown paper over top whe ba ng.
MRS. ESSE P. O OTT, wfe of ongressman ocott (Mchgan).
I BERT NUT AKE
6 eggs 6 tabespoonfus powdered f-
6 teaspoonfus sugar berts
2 tabespoonfus four 1 teaspoonfus vana
2 teaspoonfus ba ng powder, pnt cream, whpped
rounded
Beat egg whtes very stff add yo s we beaten sft n sugar sowy dd
four sfted wth ba ng powder add fberts and vana ba e n moderate
oven before servng, put together wth whpped cream, a tte sugar, and 1
teaspoonfus vana.
Mas. ED ARD H. RUMP, wfe of ongressman rump (Tennessee).
RUIT AKE
1 pac age rasns 1 cupfu bong water
2 pac ages dates 1 teaspoonfu soda
1 pound nuts 1 teaspoonfu ba ng powder
1 cupfus sugar 2 cupfus four
94 cupfu butter Pnch sat
ream butter and sugar add the we-beaten egg yo s beat unt creamy
add the bong water and soda to above m ture add the chopped rasns,
dates, and nuts whch have been foured, pnch of sat add the four wth
ba ng powder add we-beaten whtes of the eggs ba e n three separate
oaf tns. an use marshmaow or any frostng.
MRS. OHN M. BAER, wfe of e - ongressman Baer (North Da ota).
RUIT AKE
6 eggs, whoe 1 bo dates
/ - pound butter pound ctron
2 cupfus sugar pound canded pneappe
cupfu moasses, dar pound cherres
3 cupfus four 1 cupfu thc am, bac berry
cupfu bac coffee or strawberry
1 teaspoonfu soda dssoved n 1 cupfu pecans
coffee 1 cupfu banched amonds
1 bo seedess rasns Nutmeg
1 bo seeded rasns nnamon
1 bo currants Aspce
A few fgs f desred
M the eggs, butter, sugar, moasses, four, bac coffee, and soda n a
batter as for any ca e chop we the rasns, currants, dates, fgs, ctrons,
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80 THE ONGRESSIONA OOK BOOK
pneappe, cherres, pecans, banched amonds, and four add the am and
spces to taste ba e sowy 3 hours after a few days mosten wth wne.
MRS. AMES G. PO K, wfe of ongressman Po (Oho).
RUIT O EE AKE
2 cupfus brown sugar 1 teaspoonfu cnnamon
1 cupfu butter 2 teaspoonfus coves
1 cupfu mape srup 1 pound rasns
1 cupfu strong coffee 1 cupfu hc ory nuts
4 eggs 4 cupfus four
1 teaspoonfu soda
M 1 cupfu brown sugar, butter sze of an egg, and 3 tabespoonfus cream
bo unt t drops e ey.
MRS. RANK B. I IS, wdow of the ate Senator s (Oho).
, DO MADISON'S RUIT AKE
(As handed down)
1 pound brown sugar 2 teaspoonfus cnnamon
1 pound butter 2 grated nutmegs
1 pound four 1 g of moasses (g e uas a
2 pounds rasns, seeded fourth of a pnt)
2 pounds currants 1 teaspoonfu soda
1 pound ctron 2 teaspoonfus cream of tartar
12 eggs 1 pound of banched amonds,
1 teaspoonfu aspce chopped fne
ream butter and sugar beat the yo of the eggs add a ngredents to-
gether, e cept the four and the whte of eggs add four and whte of eggs
aternatey four a the fruts before usng ba e n a moderate oven.
MRS. RED DENNETT, member of the ongressona ub.
RO EN RUIT AKE
One pnt of custard dry n oven 1 dozen macaroons, 1 dozen ady
fngers crumbe wth hands chp pound marshmaows, 1 pac age of dates,
1 cupfu pecans, 1 pac age of crystazed pneappe, and 1 of cherres m we
add 1 teaspoonfu vana, 1 uart of whpped cream pac n freezer and set
6 or 8 hours. Ths w serve at east 25 peope.
MRS. OHN . MOORE, wfe of e - ongressman Moore (Kentuc y).
E SH RUIT AKE
1 pound sef-rsng four 2 eggs
1 pound bread four 1 pound currants
pound butter 1 pound rasns
2 ca es compressed yeast pound brown sugar
1 tabespoonfu orange Sat
1 tabespoonfu emon pee Spce
M
Rub yeast we nto four add butter, then dry ngredents add sat and
spce to taste m nto soft dough wth warm m ba e n a sow oven.
MRS. AMES . DA IS, wfe of Senator Davs (Pennsyvana).
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AKES 81
HITE RUIT AKE KATE'S
ream cupfu butter unt stff add graduay 1 cupfus sugar cream
thoroughy sft 2 cupfus pastry four wth 1 teaspoonfus ba ng powder and
-4 teaspoonfu sat chop together, not too fne, 1 cupfu nut meats, 1 cupfu
rasns, cupfu ctron, cupfu canded pneappe dredge the frut and nut
m ture ghty wth a part of the four add the rest graduay to the butter
and sugar, aternatng wth the stffy beaten whtes of 6 eggs str n the
frut and nuts durng the process of addng the four and egg whtes add aso
1 cupfu of eocoanut beat very hard f the m ture seems too stff, str n 2
tabespoonfus of m add teaspoonfu emon e tract and teaspoonfu
vana ba e n we-greased and foured ange food ca e pan for I hours n
moderate oven.
MRS. ous . KAMTON, wfe of e - ongressman ramton (Mchgan).
UDGE AKE
2 cupfus sugar 1 cupfus m
2 cupfus four 2 teaspoonfus ba ng powder
2 eggs Pnch of sat
pound butter ana
ream butter wth 1 cupfu of sugar add beaten egg yo s, then add
cupfu m add the other cupfu sugar, then the four sfted wth ba ng pow-
der and sat. Add ths to the frst m ture aternatey wth rest of m beat
we add beaten whtes of eggs to m ture, then chocoate and vana frost
wth a mocha cng.
MRS. I IAM P. ONNER , .I ., wfe of ongressman onnery (Massachusetts).
UDGE AKE
1 egg cupfu cocoa
1 scant cupfu whte sugar 4 tabespoonfus meted butter
Sat, pnch of teaspoonfu soda
cupfu butterm 1 cupfu four, heapng
cupfu water 1 teaspoonfu vana
M a dry ngredents together ba e n oven 425 . for 25 mnutes.
MRS. OHN S. ROSS, daughter of ongressman uer (Ar ansas).
UDGE AKE
1 stc butter 2 tabespoonfus cocoa, heapng
1 cupfu sugar teaspoonfu ba ng powder
2 eggs 1 teaspoonfu vana
1 cupfu four 1 cupfu nut meats, chopped
Met butter, add sugar and beaten whoe eggs sft four, ba ng powder.
and cocoa together and add to m ture favor wth vana and add nut meats
ba e n s uare pan ned wth greased wa paper ba e n moderate oven re-
more from pan and cut whe hot.
Mas. E E AND DEAR, wfe of ongressman Dear ( ousana).
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82 THE ONGRESSIONA OOK BOOK
GINGER AKES
1 cupfu brown sugar 4 cupfus four
1 cupfu butter and ard m ed 1 teaspoonfu gnger
2 eggs 1 teaspoonfu soda dssoved n
1 cupfu moasses tabespoonfu bong water
1 cupfu sour m
Ba e n gem pans.
MRS. HARR . RANSI.E , wfe of ongressman Ransey (Pennsyvana).
ENTUR O D GO D AND SI ER MARB ED AKE
God a e
1 dozen egg yo s I cupfus rch sweet m
5 cupfus sfted four teaspoonfu soda
3 cupfus ght or whte sugar 1 teaspoonfu cream of tartar
1 cupfu butter
Put together by present-day methods.
Sver a e
1 dozen egg whtes 1 cupfu rch sweet m
5 cupfus sfted four /2 teaspoonfu soda
1 cupfu ght or whte sugar 1 teaspoonfu cream of tartar
1 cupfu butter
Put together as one woud ma e god ca e.
Orgna drectons were ong and compcated, ncudng ths admonton
"n wnter tme to warm the butter for an hour by the open fre " Drop
arge spoonfus of aternatng coors n arge pan ba e n rather sow oven
cover wth thc whte cng, decorate wth yeow stars. Ether ca e s good
aone, or ma e one-haf of each recpe ba e n ayers and aternate wth
some coored cng and wth whte cng over whoe.
MRS. GEOROK . NORRIS, wfe of Senator Norrs (Nebras a).
GRAHAM RA KER RE RIGERATOR AKE
cupfu butter 1 cupfu crushed pneappe
1 cupfu sugar 2 cupfus Graham crac er
1 egg crumbs
3 teaspoonfus cream 1 cupfu chopped wanuts
ream butter and sugar together add egg (beaten unt ght), cream, and
pneappe ne an obong bread pan wth heavy wa ed paper pace a ayer
of fne crac er crumbs about nch deep on the bottom over ths pour 3
or 4 tabespoonfus of pneappe uce and of pneappe m ture sprn e wth
chopped wanuts add second ayer of crac er crumbs, pneappe, and nuts,
and compete by addng the thrd ayer cover wth wa paper and et stand n
refrgerator 24 hours cut n thc sces and serve wth whpped cream.
MRS. OHN H. MOREHEAD, wfe of ongressman Morehead (Nebras a).
GRAHAM RA KER AKE
1 pound Graham crac ers roed 4 eggs
fne 1 cupfu nuts
cupfu butter 3 teaspoonfus ba ng powder
2 cupfus sugar 1 teaspoonfu vana e tract
Ba e about 45 mnutes when ba ed n oaf.
Mas. DE I IAMS, wfe of ongressman ams (Mssour).
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AKES 83
GRANDMOTHER'S AKE BASKET
(Seected, by permsson, from a coecton of recpes of our eary days comped and pub-
shed prvatey by the ate Mrs. Morrs P. errs, est8ed, . .)
Doed Koec s, 1680 (Douw)
(Death a es)
2 pounds four 1 teacupfus m
1 pound sugar teaspoonfu pear ash
pound butter 1 ounce caraway
ut thc and stamped wth the name and date of death. Dead ca es
were gven to each person attendng a funera and were ept for years as a
souvenr.
O I KOE KS, 1730
(O a es)
( rom a Reope Boo of Madame van Rennseaer, A.D., 1730)
At 12 o'coc set a tte yeast to rse so as to be ready at 5 P.M. to m
wth the foowng ngredents:
3 pounds four 6 eggs
1 pound sugar 1 pnt rased yeast
pound butter and ard, m ed 1 nutmeg, grated
1 pnts m Rasns, ctron, appes, cut up
arm butter and ard, m and sugar together grate nutmeg nto four
add eggs ast pace n warm pace to rse f ute ght at bedtme, wor
them down by pressng wth the hand at 9 o'coc ne t mornng ma e nto
sma bas wth the hand pace n the center of each a bt of rasn, ctron,
and appe, chopped fne ay on a we-foured pe board aow to rase agan
they are fre uenty ready to bo at 2 o'coc n removng them from board
use a nfe we foured gve them a tte ro wth the hand to ma e them
round have fat bong bo each one 5 mnutes when coo, ro n sfted
sugar. In oden days they were boed n o, hence the name, whch s teray
o ca es.
Beverwyc s, 1775 ( uyer)
3 eggs tron, sma pece, cut fne
1 cupfu butter 1 teaspoonfu each of coves, a-
1 cupfus sugar spce, cnnamon
1 cupfu rasns, seeded, chopped
M four, and ro them cut n rounds these ca es w eep a year n
Butternut a e, 1775 ( uyer)
3 cupfus four 1 teacupfu rasns
3 cupfus sugar teacupfu ctron
1 cupfu hard butter, heapng cupfu orange pee, canded
4 eggs, beaten ght 1 teacupfu butternuts
1 teaspoonfu saeratus 1 emon, grated rnd and uce of
hop fruts sma m wth other artces beat up the whoe wth 1 cupfu
of sour m ba e n moderate oven.
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84 THE ONGRESSIONA OOK BOOK
New Engand oo es, 1775 ( anman)
(" ames nnman was the ast man to wear n the T . S. Senate powdered har n a
ueue, and nee breeches." . " . OR ORAN)
1 teacupfu butter 1 tcaspoonfu saeratus
2 teacupfus sugar 1 cupfu m
2 eggs nutmeg, grated
Dssove saeratus n m m ngredents, addng suffcent four to ro
out easy.
Ksses, 1780 (Ten Broec )
htes of as many eggs as one wshes, beaten wth powdered sugar t t
stands aone favor ba e on whte paper ad on a shnge.
Hard Gngerbread, 1790 ( an Nes)
1 cupfu butter 1 teaspoonfu saeratus
3 cupfus brown sugar 5 eggs
4 cupfus four 1 emon, uce and pee of
1 cupfu m
Macaroons, 1790 (Ten Eyc )
pound amonds, sweet 3 egg whtes, beaten stff
1 teaspoonfu rosewater 2 pound powdered sugar
Banch amonds pound fne add rosewater sft sugar nto egg whtes
add amonds drop m ture wth a spoon on buttered tn sheets ba e n a
coo oven.
hte Sponge a e, 1800 (Ten Eyc )
9 egg whtes 1 teaspoonfu cream of tartar, a
1 tumberfu sugar the four
1 teaspoonfu amonds, btter Sat, pnch of
1 tumberfu four
Boa-Buysas (An Od De Peyster Danty)
(Buns)
1 pound four Nutmegs
4 pound sugar Senamond
pound butter M
4 eggs east
Use 1 pnt of m to 2 pounds of four. Ths name s a corrupton of a
Dutch and Spansh word boo-baca buns ba ed n a meta pan.
MRS. otTIS . RAMTON, wfe of e - ongressman ramton (Mchgan).
HEA EN AKE
1 cupfus egg whtes (9 to 11 6 egg yo s
eggs) teaspoonfu vana (whte
1 cupfu and 2 tabespoonfus part)
sugar cupfu ca e four (yeow
teaspoonfu sat part) sfted frst
1 teaspoonfu cream of tartar teaspoonfu orange e tract
cupfu ca e four (whte part) (yeow part)
sfted frst
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AKES 85
Put whtes of eggs on arge patter and beat unt foamy add sat and
cream of tartar beat unt stff but not dry carefuy fod n sugar dvde the
m ture nto 2 parts. To frst part carefuy fod n cupfu ca e four sfted
5 tmes, and teaspoonfu vana. To other part fod n 6 beaten egg yo s,
cupfu ca e four sfted 5 tmes, and teaspoonfu orange e tract. Put
by spoonfus nto ungreased ange pan, aternatng yeow and whte, as n
marbe ca e ba e 60 mnutes n a sow oven, 300 to 350 . nvert pan
(ca e must not reach top, and there shoud be ar space) and et stand 40
mnutes before removng from pan. Ths may be covered wth a thn frostng
and ma es a ovey brthday cande ca e.
MRS. MI HAE . PHE AN, wfe of e - ongressman Phean (Massachusetts).
HI KOR NUT AKE
1 cupfu sugar 6 egg whtes
cupfu butter 2 teaspoonfus ba ng powder
cupfu m , sweet 2 cupfus four
M ba e n ayers.
ustard ng
Pace 1 pnt of m n a doube boer add 1 tabespoonfu of cornstarch
dssoved n a tte m , 2 eggs, cupfu of sugar, a tte sat, 2 cupfus of
chopped hc ory nut meats m a together spread between ayers ce top.
Mss. , f. BOIES, wfe of e - ongressman Boes (Iowa).
HU K EBERR AKE
1 cupfu butter 1 teaspoonfu soda
2 cupfus sugar 1 teaspoonfu cnnamon
3 cupfus four 2 teaspoonfus Roya ba ng
1 cupfu sweet m powder
2 eggs 1 uart rpe huc eberres,
t teaspoonfu sat dredged wth four
1 teaspoonfu nutmeg
Add to above ngredents the huc eberres str wth wooden spoon, so as
not to bruse frut ba e n a moderate but steady oven unt straw w not
stc n thc est part.
Mss. ANNING S. PsA, wfe of ongressman Pra (New or ).
I E-BO AKE
1 cupfu butter cupfu shredded pneappe
1 cupfu sugar cupfu nut meats, chopped
4 eggs fne
1 dozen macaroons, bro en n 2 dozen ady fngers, spt
sma peces
ream butter and sugar add 1 egg, beat 5 mnutes repeat unt the 4 eggs
are used add pneappe and nuts, then cover bottom of pan wth ady fngers,
fat sde down spread of butter m ture over ady fngers add macaroons,
then remander of paste cover wth rest of ady fngers et stand n ce chest
for 48 hours serve wth sweet cream, sweetened and favored ths serves 16.
MRS. TOM ONNA , wfe of Senator onnay (Te as).
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86 THE ONGRESSIONA OOK BOOK
I E-BO AKE
pound marshmaows pnt thn cream
1 pac age seeded dates cupfu pecans
pound Graham crac ers
M we and put n ce bo for severa hours sce and serve wth whpped
cream.
MRS. I TON A. OODRUM, wfe of ongressman oodrum ( rgna).
I E-BO AKE
3 dozen ady fngers 1 cupfu powdered sugar
cupfu granuated sugar 1 cupfu butter
4 cupfu water 5 eggs, separatey beaten
2 ounces chocoate, unsweetened 1 pnt cream
Separate ady fngers ne sprng mod wth 24 haves cover bottom of
mod wth ady fngers put granuated sugar, water, and chocoate n doube
boer when chocoate s thoroughy meted, str n egg yo s coo unt the
consstency of thc cream set asde when cod, add powdered sugar and
butter, we creamed, and egg whtes, we beaten put n mod cover wth
ady fngers set n ce bo about 2 hours before usng cover wth cream
whpped wth a tabespoonfu of powdered sugar nuts may be added to choco-
ate m ture f desred serves 12 persons.
MRS. BEN ('RA ENS, wfe of ongressman ravens (Ar ansas).
I E-BO AKE
pound sweet butter 3 ounces chocoate (3 s uares)
1 cupfu powdered sugar 1 teaspoonfu vana
6 eggs 1 dozen ady fngers
ream butter and sugar separate eggs add 1 egg yo at a tme and beat
we then add meted chocoate and vana fod n beaten whtes dp ady
fngers n m ture and pace n mod pour remanng m ture over a pace
n ce bo 24 hours remove from mod and serve wth whpped cream.
Mas. . . BGEHNE, R., wfe of ongressman Boehne (Indana).
PINEAPP E I E-BO AKE
cupfu granuated sugar cupfu butter
2 tabespoonfus water 1 cupfu confectoners' sugar
2 eggs cupfu pneappe, draned and
ady fngers crushed
teaspoonfu vana
Dssove granuated sugar n water n doube boer add graduay beaten
egg yo s, strrng unt thc and smooth coo cream butter and graduay
wor n confectoners' sugar coo egg m ture add pneappe fod n stffy
beaten egg whtes, wth vana pour m ture nto a pan ned wth spt ady
fngers pace n ce bo 12 hours garnsh. Ths recpe ma es 5 servngs.
MRS. OHN . ANNAGAN, R., wfe of ongressman annagan ( rgna).
IMPERIA AKE
6 eggs, beaten separatey 1 cupfu pastry four
I cupfus sugar teaspoonfu cream of tartar
cupfu water
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AKES
87
Pace sugar and water n pan and bo unt t threads pour n fne straner
sowy over the stffy beaten whtes of eggs beat unt coo, then add the we-
beaten yo s sft four wth cream of tartar and fod n genty pour nto un-
greased tube pan and ba e for 50 mnutes n a moderatey sow oven nvert
to coo, then remove from pan.
MRS. E MER THOMAS, wfe of Senator Thomas (O ahoma).
INDIANS
cupfu granuated sugar
Butter, sze of an egg
2 s uares meted btter choco-
ate
2 eggs, not separated
ream sugar and butter add chocoate, eggs, nuts, vana, and four ba e
n a oaf pan about 20 mnutes n a sow oven.
MRS. ous MURPH , wfe of Senator Murphy (Iowa).
1 cupfu nut meats (bac wa-
nuts preferred)
1 teaspoonfu vana
cupfu four
AM AKE
1 cupfu sugar, 1 cupfu butter,
creamed together
4 egg yo s, we beaten
1 cupfu butterm
1 cupfu am
1 teaspoonfu soda
1 teaspoonfu each cnnamon,
nutmeg, and aspce
1 teaspoonfu ba ng powder
3 cupfus four
4 whtes of eggs
emon ng
rst Part
1 cupfu sugar
2 tabespoonfus four
2 egg yo s, beaten we
1 tabespoonfu butter
Put frst part on to coo , and after t begns to thc en, str n the second
part and coo unt t s thc enough to spread we.
MRS. RI HARD . DI ON, wfe of the e -Governor of New Me co.
1 cupfu bong water
Second Part
2 egg whtes, beaten we
uce of 1 arge emon
AM AKE
1 cupfu am
1 cupfu butterm
cupfu butter
1 cupfus sugar
1 cupfu nuts, chopped
1 cupfu rasns
1 cocoanut
3 cupfus four
1 teaspoonfu ba ng powder
1 teaspoonfu soda
3 eggs, beaten together
I cupfus cream
1 pac age cocoanut
ng
2 cupfus sugar
5 teaspoonfus four
1 cupfu butter
Sft sugar wth four add butter, cream, and pac age of cocoanut brng to
bo and str n other ngredents.
MRS. . MARION UTRE , wfe of the Governor of Ar ansas.
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88 THE ONGRESSIONA OOK BOOK
AM AKE
cupfu butter 1 teaspoonfu cnnamon
1 cupfu sugar 1 teaspoonfu coves
3 eggs, beaten separatey 1 teaspoonfu aspce
cupfu butterm , scant teaspoonfu nutmeg
1 eve teaspoonfu soda 1 cupfu am
2 4 cupfus four teaspoonfu sat
ream butter and sugar unt very ght add butterm n whch soda has
been dssoved whp n four and eggs aternatey unt batter s smooth add
sat, spces, and am ba e ths ma es 3 ayers put together wth carame
fng and pecans, or whte fng f preferred ths ca e w eep most for
severa days.
MRS. I IAM . GREGOR , wfe of ongressman Gregory (Kentuc y).
AM AKE
1 cupfu butter cupfu m , sour
1 cupfus sugar 1 cupfu am, bac berry
6 egg yo s 1 teaspoonfu aspce
4 egg whtes 1 teaspoonfu coves, ground
3 cupfus four teaspoonfu cnnamon
I teaspoonfus soda, dssoved teaspoonfu nutmeg
n m 1 cupfu nuts, pecan
M ngredents n usua manner ba e n 2 or 3 ayers.
Icng
2 cupfus sugar 8 tabespoonfus water, bong
2 egg whtes, we beaten
Dssove sugar wth water coo wthout strrng unt t threads from
spoon pour sowy nto whtes beat unt smooth and stff.
ME.S. OSEPH T. RORINSON, wfe of Senator Robnson (Ar ansas).
AD BA TIMORE
2 cupfu butter 3 cupfus four
cupfus sugar, sfted 4 egg whtes, beaten stff
1 cupfu cod water or m 2 teaspoonfus ba ng powder
1 teaspoonfu vana
ream butter and sugar add water a tte at a tme add sfted four and
ba ng powder add favorng fod n egg whtes ba e n 3 buttered round
ayer tns n moderate oven f wth foowng fng between:
ng
1 cupfus sugar 5 fgs, cut n sma peces
cupfu water b cupfu pecan meats, chopped
2 egg whtes cupfu canded cherres, cut
/2 cupfu rasns, seeded and fne
chopped
Brng sugar and water to a bong pont n a doube boer bo unt srup
spns a thread when dropped from a spoon beat we pour sowy over stffy
beaten egg whtes contnue beatng unt m ture w spread over ayers add
other ngredents.
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AKES 89
Ice ream rostng
2 cupfus sugar 2 egg whtes
cupfu water 1 teaspponfu vana
Bo sugar and water n doube boer repeat beatng and m ng the same
as n the fng spread on top and sdes of the ady Batmore.
MRS. OHN MORRO , wfe of e - ongressman Morrow (New Me co).
A ER AKE
2 cupfus sugar 6 egg whtes
1 cupfu butter 2 teaspoonfus ba ng powder
1 cupfu m 1 teaspoonfu vana favorng
3 cupfus four
ream butter and sugar we add m add 1 cupfu four, then unbeaten
egg whtes, and str add remander of four, n whch ba ng powder has
been m ed ba e n moderate oven use own favorte cng.
MRS. G O KR- H. AR , wfe of ongressman Gary (Kentuc y).
EMON OA AKE
ream together 1 cupfu butter and 2 cupfus sugar drop n 4 eggs, one at
a tme, strrng unt we bended each tme, but do not beat the eggs add 1
cupfu m and 3 cupfus four, wth 4 eve teaspoonfus ba ng powder the
m and four shoud be added aternatey n the usua way the grated rnd
of 1 emon furnshes the favorng ba e n a moderate oven for about 45
mnutes the temperature shoud be even to produce the cose, fne gran gven
by the unbeaten eggs and the scant aowance of ba ng powder ths ca e
w eep we.
MRS. OSEPH E. RANSDE , wfe of e -Senator Ransde ( ousana).
EMON RO
4 eggs, whtes ony 4 tabespoonfus water
1 cupfu sugar 1 teaspoonfu ba ng powder
1 cupfu four
ng for Ro
cupfu sugar 3 teaspoonfus four
cupfu bong water 1 teaspoonfu butter
1 emon grated
oo a together.
MRS. . M. GENSMAN, wfe of e - ongressman Gensman (O ahoma).
EMON- A ORED SNO AKE AKE
cupfu butter or rsco teaspoonfu sat
1 cupfus sugar 1 cupfu m
2 cupfus ca e four 4 egg whtes
2 teaspoonfus ba ng powder 1 tabespoonfu emon uce
Add sugar to shortenng beat brs y unt ght sft four, sat, and ba ng
powder 3 tmes add aternatey wth m to shortenng m ture fod n stffy
beaten whtes add emon uce pour nto two ayer ca e pans (9-nch) ba e
n moderatey hot oven (375 .) 20 to 25 mnutes.
MRS. . PRANK AMES, wfe of ongressman ames (Mchgan).
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90 THE ONGRESSIONA OOK BOOK
IGHTNING AKE
1 cupfus four Pnch sat
1 cupfu sugar 2 eggs
1 teaspoonfu ba ng powder M
gs or dates avorng
Sft a together, four, sugar, ba ng powder, pnch of sat put 2 whoe
eggs n a cup and f cup up wth m beat a together and add fgs or
dates, cut up favor to taste.
MRS. ANNIE SPE MAN B AKES, wdow of the ate ongressman Bea ea (Mchgan).
UDIE AKE
2 eggs, whtes and yeows 1 cupfu m
beaten separatey 2 tabespoonfus ba ng powder
2 tabespoonfus butter 1 teaspoonfu vana
2 cupfus four
Butter whe hot sprn e wth cnnamon and sugar serve hot a good
recpe for shortca e.
MRS. I IAM v. HASTINGS, wfe of ongressman Hastngs (O ahoma).
MAHOGAN AKE
2 ounces btter chocoate 1 cupfus four
cupfu butter 2 roundng teaspoonfus ba ng
1 cupfus sugar powder
4 eggs 1 teaspoonfu vana
cupfu m
Dssove chocoate n 5 teaspoonfus bong water coo cream butter and
sugar and add beaten yo s of eggs add chocoate, m , and four to whch
ba ng powder has been added asty, fod n beaten whtes of eggs and vana
ba e n 3 ayers at 400 .
Icng
3 cupfus sfted powdered sugar 1 ounce btter chocoate, ds-
cupfu butter soved n 5 tabespoonfus
1 egg yo strong coffee
ream butter and sugar add egg yo and vana add chocoate a tte
at a tme.
MRS. OHN H. BURKE, wfe of ongressman Bur e ( aforna).
MAP E SIRUP AKE
cupfu butter teaspoonfu soda
cupfu sugar 2 teaspoonfus ba ng powder
2 eggs beaten ght teaspoonfu gnger
1 cupfu mape srup cupfu hot water
2 cupfus Swunsdown four
ream butter and sugar add eggs beaten ght sft four, measure add dry
ngredents sft severa tmes add aternatey wth mape srup and hot water
ba e n tube tn about 50 mnutes serve wth mape cng and wanuts.
Mas. HAR ES A. EATON, wfe of ongressman Eaton (New ersey).
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AKES 91
ERMONT MAP E AKE
cupfu shortenng 1 teaspoonfu vana
1 cupfu mape sugar teaspoonfu sat
2 egg yo s 2 eve teaspoonfus ba ng
cupfu m powder
1 cupfus four 1 cupfu chopped nuts
ream shortenng wth mape sugar add yo s of eggs m we add m
sft together four, sat, and ba ng powder add 1 cupfu fney chopped nut
meats, we foured, and vana ba e n greased oaf pan n moderate oven
35 mnutes.
MRS. ARREN RORINSON AUSTIN, wfe of Senator Austn ( ermont).
MAP E SPONGE
2 cupfus brown sugar 3 egg whtes, we beaten
1 cupfus hot water 1 cupfu chopped nuts
/ 2 bo geatn (1 pac age) 1 teaspoonfu rescent mapene
1 cupfus cod water or vana
Bo brown sugar and hot water to a srup soa geatn n the cod water.
hen geatn s dssoved, pour srup over geatn when neary set, add beaten
egg whtes, nuts, and favorng serve cod wth whpped cream.
Mn.s. KNUTE HI , wfe of ongressman H ( ashngton).
MARB E AKE
hte Part
I cupfus sugar 2 cupfus four
cupfu butter 4 egg whtes
1 cupfu m 2 teaspoonfus ba ng powder
Dar Part
1 cupfus brown sugar 2 teaspoonfus ba ng powder
cupfu butter teaspoonfu each of coves,
1 cupfu strong coffee cnnamon, aspce, and a t-
2 cupfus four te nutmeg
4 egg yo s
Put n arge ca e pan aternatey ba e n moderatey hot oven for about
1 hour.
MRS. BEN PAU EN. wfe of e -Governor auen (Kansas).
O D- ASHIONED MARB E AKE
6 tabespoonfus butter 1 ounce btter chocoate, meted
1 cupfu sugar 1 teaspoonfu cnnamon
2 eggs teaspoonfu nutmeg
2 4 cupfus Ary ary four / , teaspoonfu coves
4 teaspoonfus ba ng powder 1 tabespoonfu moasses
1/4 teaspoonfu sat 2 tubespoonfus Ary ary
1 cupfu m four
1 teaspoonfu vana
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92 THE ONGRESSIONA OOK BOOK
ream butter and sugar and add egg yo s sft four and measure and sft
wth ba ng powder and sat add haf the m and haf of the four m ture
to the butter m ture and bend unt creamy add the rest of the m and the
rest of the four and bend unt smooth agan fod n the stffy beaten egg
whtes add vana. Dvde the batter, and to haf of t add the ast of n-
gredents arrange aternate spoonfu of the two m tures n sheet or oaf
pan whch has been buttered and foured ba e at 350 from 40 to 50 mnutes.
MRS. THOMAS . O'BRIEN, wfe of ongressman O'Bren (Inos).
MISSIONAR AKE
1 pound seeded rasns 1 teaspoonfu each of coves,
3 cupfus water nutmeg, soda, and cnnamon
2 cupfus sugar teaspoonfu sat
cupfu rsco 4 cupfus four
ream sugar and rsco stew rasns n 2 cupfus of water for 15 mnutes
add 1 cupfu of cod water str rasns and ud nto creamed m ture add
dry ngredents, e cept soda whch shoud be dssoved n 2 tabespoonfus water
and added ast a cupfu of chopped nuts may be added, and the ca e made
rcher by the addton of 2 eggs, the beaten yo s to be added before rasns
and beaten whtes before the soda. Ths ca e was named by a Msssspp
housewfe who made a generous donaton every year to the Mssonary Socety
through the sae of the recpe.
The ate Mss ARA SPROU (Inos).
MO HA AKE
3 eggs cupfu sweet m
1 cupfu sugar 2 eve teaspoonfus ba ng
1 cupfu four, sfted before powder
measurng
hp egg whtes stff add yo s add graduay sugar and four nto whch
has been put ba ng powder brng m to bo, and add to m ture ba e n
medum oven when coo, sce n rectanguar peces about 1 by 2 nches
and spread wth foowng cng:
One-eghth pound butter, creamed add enough powdered sugar to ma e
stff paste thn wth 1 tabespoonfu cream after spreadng ca es wth cng,
ro n fney ground peanuts. A decous confecton to serve wth after-
noon tea.
MRS. I IAM M. HITTINGTON, wfe of ongressman Thttngton (Msssspp).
MO HA O OA AKE
I1/-s cupfus sugar 2 cupfus four
cupfu butter 2 teaspoonfus ba ng powder
cupfu m cupfu cocoa
2 eggs cupfu coffee
ream butter and sugar add beaten yo s and 1 egg whte sft four and
ba ng powder twce add to batter aternatey wth m asty add cocoa
dssoved n hot coffee.
MRS. HOMER . ON, wfe of e - ongressman yon (North arona).
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AKES 93
MO ASSES AKE OR PUDDING
2 cupfus moasses 1 teaspoonfu gnger
1 cupfu butter 1 teaspoonfu cnnamon
3 eggs, we beaten teaspoonfu coves
3 cupfus four 3 teaspoonfus ba ng powder
Heat moasses and butter enough to soften add spces and eggs add four
aternatey wth 1 cupfu of bong water n whch ba ng powder has been
dssoved serve wth foowng sauce:
ne Sauce
1 cupfu sugar cupfu butter
1 egg cupfu wne
ream butter thoroughy beat egg add to the butter and sugar pour n
the wne put a on stove str unt thc .
MRS. . RA ORD BIOOS, wfe of the Soctor Genera.
MORA IAN SUGAR AKE
1 cupfu four Butter, sze of an egg
1 cupfu sugar
M the above wth the fnger tps. Add
1 cupfu m 2 teaspoonfus ba ng powder
1 cupfu four tte sat
Butter hoes, sugar and cnnamon to top.
MRS. IAM U otu O E, wfe of e - ongressman Ooye (Pennsyvana).
NEITHER AKE NOR AND
s uares chocoate 2 eggs, we beaten
2 tabespoonfus rsco cupfu four
1 teaspoonfu vana 1 cupfu nuts or rasns, chopped
1 cupfu sugar
Met chocoate and rsco together add vana and sugar, beaten we add
eggs, four, and chopped nuts or rasns (or m ed) pour nto shaow tn
ba e 15 or 20 mnutes when coo, cut n s uares.
MRS. . I IAM DITTER, wfe of ongressman Btter (Pennsyvana).
NUT AKE
4 egg whtes 2 teaspoonfus ba ng powder
cupfu butter 2 cupfus four
1 cupfus sugar 1 teaspoonfu vana
1 cupfu sweet m
Icng
cupfu m and butter cupfu nut meats
cupfu sugar 4 egg yo s
ream the butter and sugar we, then add the m and vana sft the
ba ng powder and four together and add sowy, beatng we add the whtes
of the eggs we beaten ba e n ayers. or the cng, bo the sugar, butter,
and m unt t threads when poured from a spoon then add the chopped nut
meats, remove from the fre, and sowy add the egg yo s we beaten when
coo, ce the ca e.
MRS. ARTHUR G. SOR IE, wfe of the e -Governor of orth Da ota.
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94 THE ONGRESSIONA OOK BOOK
A I ORNIA NUT AND RAISIN AKE
1 cupfu seeded rasns 1 cupfus four
1 cupfu sugar teaspoonfu sat
cupfu shortenng cupfu ud n whch rasns
2 eggs are coo ed
teaspoonfu each cnnamon, 1 cupfu wanuts
aspce, coves, and nutmeg 1 teaspoonfu soda
teaspoonfu vana
Smmer the rasns 20 mnutes n 1 cupfus water et coo m sugar
and shortenng thoroughy add eggs we beaten, spces, and vana beat
hard add the four, sat, and uor from rasns beat thoroughy add chopped
rasns and nuts and beat hard ust before puttng n ayer tns add soda ds-
soved n tte hot water.
ng
Beat 1 egg add pound meted butter, 2 cupfus powdered sugar favor
wth vana.
MR . A RERT E. ARTER, wfe of ongressman arter ( aforna).
NE ME I O AKE
Ma e 3 ayers of Ange ood nch thc and 3 ayers of Sunshne
nch thc put together wth the foowng cng, a ayer of sunshne ca e
frst and then aternate the coors:
cupfu powdered sugar 4 egg yo s
or together unt ght and smooth add a tte at a tme, 1 cupfu
bong m , strrng a the tme put over the fre and str to bong pont
remove from fre when bong pont s reached, stran and favor: str fre-
uenty whe coong when u ewarm, add cupfu of ths 'custard to 4
pound of unsated butter whch has been wor ed to a cream.
MRS. MERRITT . MEOHEM, wfe of e -Governor of New Me co.
O D- ASHIONED AKE
1 cupfu butter 4 eggs
2 cupfus sugar cupfu m
3 cupfus four 1 cupfu rasns
ream butter and sugar add eggs separatey contnue beatng unt the 4
eggs are used add four and m aternatey and rasns we foured beat
hard ba e n a moderate oven 1 hours.
MRS. RANK IN S. BI INGS, wfe of e -Governor Bngs ( ermont),
ONE, T O, THREE, OUR AKE UP AKE
1 cupfu butter 1 cupfu m
2 cupfus sugar 3 teaspoonfus ba ng powder
3 cupfus four 1 teaspoonfu vana
4 eggs, bt-atcn separatey
M ba e.
MRS. AMES T. M EAR , wdow of the ate ongressman Mc eary (Mnnesota).
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AKES
95
ORANGE SHORT AKE
ORANGE AKE
I cupfus sugar 4 eggs, beaten separatey
cupfu butter cupfu water
Sft 2 heapng cupfus pastry four severa tmea wth 1 teaspoonfu ba ng
powder (not heapng) grated rnd and uce of arge orange.
ream sugar and butter add we-beaten yo s and beat unt ths m ture
s creamy add grated rnd and orange uce add the water and four m ture
aternatey add we-beaten whtes of eggs coo n three ayer ca e tns.
ng
M 1 cupfus of sugar, grated rnd of 1 orange, water to f a cup, 2
tabespoonfus cornstarch and 3 eggs we beaten m cornstarch wth a tte
of orange uce and water put a above ngredents n doube boer bo
unt thc enough to spread between the ayers.
Ice wth the foowng: cupfu of sugar, whtes of 2 eggs (not beaten)
and 4 tabespoonfus of orange uce pace these ngredents n doube boer
(water bong) str brs y and contnuousy for 7 mnutes wth egg beater
remove from stove add 14 heated marshmaows beat unt a s creamy add
3 drops of confectoners' yeow frut coorng.
MRS. OHN M. BARR, wfe of e - ongressman Baer (North Da ota).
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96 THE ONGRESSIONA OOK BOOK
ORANGE AKE
1 cupfu butter 3 cupfus four sfted 3 tmes
2 cupfus sugar sfted 3 tmes 2 heapng teaspoonfus of ba -
1 cupfu sweet m ng powder
8 eggs, whtes ony
M butter and sugar thoroughy unt very ght add m add part of
the four, whtes of the eggs, the baance of the four ba e.
HON. MIRIAM A. ERGUSON, Governor of Te as.
ORANGE AKE
6 egg yo s 2 cupfus granuated sugar
3 egg whtes 1 cupfu hot water
emon, uce of 2 teaspoonfus ba ng powder
2 cupfus four
Beat yo s of eggs and sugar together add hot water and emon uce
add four and ba ng powder, whch have been sfted together, aternatng
wth the whtes of 3 eggs beaten stff ba e n hot oven n ayer-ca e pans
about 10 mnutes.
Icng
Grate 1 whoe orange, s n and 3 egg whtes
a 1 cupfu hot water
2 cupfus granuated sugar
Put sugar and water to bo unt t threads add whtes of eggs, whch
must be beaten stff heat unt m ture starts to get stff dvde and eep
haf for fng, to whch add the orange eep the other haf for the cng.
MRS. NN S. HORNOR, wfe of ongressman Hornor ( est rgna).
ORANGE AKE
cupfu butter cupfu m
1 cupfu sugar 1 cupfus four
2 eggg 2 teaspoonfus ba ng powder
ream butter and add sugar graduay, eggs we beaten, and m add
four m ed and sfted wth ba ng powder ba e n thn pans f and cover
wth orange fng as foows:
Orange ng
1 cupfus sugar 1 tabespoonfu orange uce
cupfu water Grated rnd of 1 orange
htes of 2 eggs
Add rnd to orange uce and et stand 15 mnutes bo water and sugar
together unt srup w thread pour on whtes of eggs, beaten stff graduay
add orange uce whch has been straned contnue beatng unt rght con-
sstency to spread on ca e.
MRS. RANDO PH PERKINS, wfe of ongressman Per ns (NTew ersey).
ORANGE AKE
1 cupfu butter 3 cupfus four
2 cupfus sugar 2 teaspoonfus ba ng powder
1 cupfu sweet m htes of 5 eggs
M ngredents.
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AKES 97
ng
M uce and grated rnd of 2 oranges, 2 cupfus of sugar, 2 tabespoonfus
of four and 2 tabespoonfus of cod water set n vesse of bong water when
scadng hot, str n yo s of 2 we-beaten eggs before ta ng from fre str n
we-beaten whte of 1 egg beat unt thc enough to spread on ca e.
MRS. RI E . I SON, wfe of ongressman son ( ousana).
ARI ONA ORANGE AKE
3 eggs cupfu m
1 cupfus sugar cup uce and grated rnd of
2 rounded cupfus sfted pastry 1 Arzona orange
four 2 eve teaspoonfus ba ng
'2 cupfu butter powder
ream butter and sugar, add four and m aternatey then add orange
uce beat eggs separatey and add ast ba e n three ayers.
ng between ayers
1 egg, beaten uce and grated rnd of 1
cupfu sugar, to whch add Arzona orange
arge tabespoonfu four uce of 1 Arzona emon
cupfu m , scant 1 tabespoonfu of butter
Sft the sugar and four together add the other ngredents and coo n
doube boer unt thc coo before spreadng on ca es, whch must aso be coo.
Icng for Top
1 cupfu powdered sugar 2 tabespoonfus butter
ream butter and sugar and add grated rnd and uce of Arzona orange to
ma e t rght consstency to spread on top.
MRS. AR HA DEN, wfe of Senator Hayden (Arzona).
ORANGE SPONGE AKE
5 eggs 1 cupfus four
1 cupfus sugar 1 teaspoonfu ba ng powder
M cupfu orange uce
Beat egg yo s add sfted sugar and beat add orange uce sft and
measure I cupfus Swansdown four add to above m ture beat we beat
egg whtes add to the whtes 1 teaspoonfu ba ng powder fod nto frst
m ture. Ba e sowy n a very moderate oven n oaf or 3 ayers ce wth
orange frostng.
MRS. I IAM I. TRAEGER, wfe of ongressman Traeger ( aforna).
PE AN AKE
6 eggs 1 uart pc ed pecans
1 pound four 1 nutmeg
1 pound sugar 2 teaspoonfus ba ng powder
pound butter 1 wne gassfu frut uce
1 pounds seeded rasns
MRS. OHN N. SAND IN, wfe of ongressman Sandn ( ousana).
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98 THE ONGRESSIONA OOK BOOK
PE AN P ANTATION AKE
1 cupfu butter 1 teaspoonfu ba ng powder
2 cupfus sugar cupfu orange uce
4 egg whtes 1 cupfus chopped pecans
2 cupfus four
ream butter and sugar together add to ths the beaten whtes sft four
and ba ng powder together and add to m ture add to ths the orange uce
and pecans and ba e n oaf cover wth thn, boed frostng, favored wth
orange.
Mas. E E AND DEAR, wfe of ongressman Dear ( ousana).
PEPPERMINT AKE
cupfu butter or rsco teaspoonfu sat
1 cupfu fne granuated sugar 1 teaspoonfu soda
2 egg yo s 1 cupfu sour m or butterm
2 s uares Ba er's chocoate 1 teaspoonfu vana
1 cupfus ca e four
Beat shortenng, sugar, and egg yo s brs y add meted chocoate sft
four, sat, and soda 3 tmes add to rsco m ture aternatey wth sour m
m we and add vana pour nto greased s uare or obong ca e pan ba e n
moderate oven (350 .) 50 to 60 mnutes. Before pacng n oven aow
m ture to stand n pan about 3 or 4 mnutes then pace n preheated oven.
rostng
I cupfus granuated sugar cupfu water
2 egg whtes, unbeaten teaspoonfu peppermnt or
2 s uares Ba er's chocoate cupfu after-dnner mnts,
1 teaspoonfu butter . crushed
Put sugar, egg whtes, and water to coo over bong water beat constanty
4 mnutes wth Dover egg beater add ether peppermnt favorng or crushed
peppermnt candy (after-dnner mnts) eep beatng unt t thc ens remove
from heat and beat unt thc frost top and sdes of ca e. It s very good
f one mets 2 s uares Ba er's chocoate wth 1 teaspoonfu butter and spread
over ca e et chocoate run over top and sdes do not spread. Ths s a
never-fang recpe and a great favorte.
MRS. , RANK AMES, wfe of ongressman ames (Mchgan).
PER E TION AKE
cupfu butter 5 egg whtes, beaten stff
2 cupfus sugar 3 teaspoonfus ba ng powder.
1 cupfu water, warm eve
3 cupfus four
M butter, sugar, water, and 2 cupfus four we together beat for 5
mnutes add egg whtes, cupfu four wth ba ng powder beat very tte
ba e n 2 ayers put together wth any fng.
MRS. AMES G. STRONG, wfe of e - ongressman Strong (Kansas).
PINEAPP E AKE
2 cupfus sugar cupfu butter
1 cupfu water 3 - cupfus four
2 teaspoonfus emon e tract 3 teaspoonfus ba ng powder
M ngredents ba e n ayers.
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AKES 99
ng
2 cupfus powdered sugar 2 tabespoonfus pneappe,
1 tabespoonfu butter grated
M sugar and butter together mosten wth pneappe spread on ca e.
M:s. RA PH I'. BAI E , wfe of e - ongressman Baey (Mssour).
PORK AKE
1 pound fat por , chopped fne 1 nutmeg, grated
1 pnt bong water poured over Add four enough for a stff
t batter
2 cupfus brown sugar 1 pound rasns
1 cupfu moasses 1 pound currants
1 teaspoonfu each of cnnamon, 1 pound ctron
gnge, and coves 2 pounds chopped nuts
Ba e n greased tns for hour or onger, dependng on sze of the ca e.
MRS. HA:, t., A. REED, wfe of ongressman Reed (New or ).
POTATO AKE
1 uarts four 1 teaspoonfus sat
1 pound shortenng, butter and 1 pound currants
ard m ed 3 medum-szed potatoes
1 cupfus sugar
Bo potatoes, mash we add shortenng to four m a ngredents.
Use no water or m . The shortenng and potatoes m t, but m whe
the potatoes are hot. Don't put any sat to the potatoes whe bong.
MRS. E RERT D. THOMAS, wfe of Senator Thomas (Utah).
POT HEESE KIE I
pound potcheese 2 tabespoonfus sugar
pound butter 2 cupfus four
ng
Rasns 1 egg
t pound potcheese Sma sugar
or cheese, butter, sugar, and four together shape n horseshoes f
ba e.
MRS. RANDO PH PERKINS, wfe of ongressman Per ns (New ersey).
POUND AKE
1 cupfus four 1 scant cupfu butter
1 cupfus sugar teaspoonfu ba ng powder
1 cupfu eggs 2 teaspoonfus vana
M four and butter frst add sugar and eggs m a together.
MRS. Hsua A EN OOPER, a founder of the ongressona ub
and wdow of the ate ongressman ooper ( sconsn).
POUND AKE
1 dozen eggs 1 pound butter
1 pound four 1 pound sugar
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100 THE ONGRESSIONA OOK BOOK
ream butter we add four, after beng we sfted, very sowy beat
yo s we graduay add the sugar beat we add the yo s and sugar to
the creamed butter and four fod nto the above the we-beaten whtes of
the eggs coo n a oaf pan wth funne put nto a moderate oven for 20
mnutes, ncreasng the heat for the ne t 30 mnutes et fnsh coo ng for
30 mnutes wth heat one has when the ca e s put n the oven, cover wth
a pan eep covered unt ta en out of the oven turn out mmedatey to coo.
Icng
2 cupfus of sugar 1 cupfu bong water
htes of 2 eggs Pnch cream of tartar
Put sugar n boer ( eep out 1 tabespoonfu ) wth cupfu of bong water
and pnch of cream tartar on to coo beat whtes of egg stff, graduay beat-
ng n the tabespoonfu of sugar eft out of the 2 cupfus et sugar and
water coo unt t ma es a thread pour nto whtes beat ths unt creamy
put over the ca e.
Mes. . G. II KII.M . wfe of the e -Governor of Georga.
PRIN E O A ES AKE
1 cupfu sugar teaspoonfu soda
cupfu shortenng cupfu cocoanut
cupfu srup 1 cupfu wanuts
2 eggs teaspoonfu cnnamon
1 cupfu sour m teaspoonfu coves
2 cupfus four teaspoonfu nutmeg
1 teaspoonfu ba ng powder teaspoonfu aspce
MRS. OMPTON HITE, wfe of ongressman hte (Idaho).
PRUNE AKE
1 cupfu brown sugar 1 teaspoonfu cnnamon
cupfu butter 1 cupfus four
3 eggs teaspoonfu vana
3 tabespoonfus sour cream 1 cupfus cut prunes, coo ed
1 teaspoonfu soda
M n order gven ba e n 2 ayers use chocoate fng.
MRS. PHI IP A. GOOD IN, wfe of ongressman Goodwn (New or ).
PRUNE AKE
Once more the pebean prune s fted out of the boardng house atmosphere
and gven an ar of dstncton. The foowng recpe ma es a decous ca e
the nd that every woman who eats t as s: "How do you ma e ths decous
ca e "
1 cupfu sugar 1 eve teaspoonfu soda, ds-
cupfu shortenng soved n 1 tabespoonfu
1 egg we beaten bong water
1 cupfu we-coo ed prunes, cut teaspoonfu each of ground
n sma peces nutmeg, coves, cnnamon,
/2 cupfu prune uce and aspce
1 cupfus four
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AKES 101
M n the usua way ba e n 2 ayers put together wth the foowng:
1 cupfu sugar cupfu water
Bo together unt t threads pour over the we-beaten whtes of two
eggs, beatng n thoroughy a sma porton at a tme favor wth mapene.
MRS. TOM McKEO N, wfe of ongressman McKeown (O ahoma).
DANISH PRUNE AKE
1 pound prunes 1 cupfu sugar
1 tabespoonfu cornstarch cupfu butter
1 bo zwebac , ground 4 pnt cream, whpped
Soa prunes n water to cover them when tender, remove the stones ds-
sove cornstarch n a tte water, then add t to prune water to thc en t
add haf the sugar heat zwebac crumbs n butter add to m ture, and re-
manng sugar m a we together pace a ayer of these hot crumbs n a
deep mod add a ayer of the coo ed prunes, then one of hot crumbs and
so on, aternatey, unt form s fu et stand n refrgerator overnght when
ready to serve the foowng day, turn out of mod and garnsh wth whpped
cream. Ths serves 6 to 8 persons.
MRS. ED ARD A. KENNE , wfe of ongressman Kenney (New ersey).
PRUNE A ER AKE (2 ayers)
1 cupfu sugar 4 tabespoonfus sour m or
cupfu butter or drppngs water
1 teaspoonfu each of cnnamon, 1 teaspoonfu soda
coves, nutmeg 1 cupfus four
3 eggs 1 cupfu chopped coo ed prunes
Put together n order gven ba e 25 mnutes n uc oven.
MKS. M. I IAMSON, wfe of e - ongressman amson (South Da ota).
UEEN'S AKE
1 cupfus sugar 2 cupfus four
/ cupfu butter teaspoonfu sat
1 g sour cream 1 nutmeg
1 teaspoonfu soda n the cream 2 teaspoonfus cnnamon
g brandy 1 cupfus currants
2 eggs, beaten separatey 2 cupfus rasns
Ba e n moderate oven to of an hour.
MRS. . BRE K PERKINS, the frst presdent of the ongressona ub,
and wdow of the ate ongressman Per ns (New or ).
UI K AKE
2 cupfus four 1 cupfu m
1 cupfu sugar 1 egg
2 teaspoonfus ba ng powder cupfu meted butter or ard
Pnch sat avorng
Sft four, ba ng powder, sugar, and sat together put n m ng bow
ma e hoe n center add m , egg, and butter beat we favor and ba e
30 mnutes. Ths ca e s caed the uc a e, but mght aso be named the
tte gr's ca e. It s good for a begnner to start wth and may be used n
dfferent ways by changng favors and fngs.
MRS. . P. AMRERTSON, wfe of ongressman I-amhertson (Kansas).
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102 THE ONGRESSIONA OOK BOOK
UI K AKE
cupfu soft butter 2 cupfus four
1 cupfus brown sugar 3 eve teaspoonfus ba ng
2 eggs powder
cupfu m teaspoonfu cnnamon
1 cupfu dates or rasns teaspoonfu nutmeg
Put everythng n together and str up at once ba e 45 mnutes.
MRS. OHN . SUMMERS, wfe of e - ongressman Summers ( ashngton)
ENG ISH RAISIN AKE
1 pound four pound rasns
pound butter 1 teaspoonfu ba ng powder
pound sugar (1 cupfus) 4 eggs, we beaten
1 cupfu m Grated rnd of emon
Beat butter and sugar wth the hand to a cream add beaten yo s and
whtes of eggs, m , four, emon rnd, ba ng powder, and rasns, roed n
part of the four ba e 1 hours n moderate oven do not open oven door
durng the frst hour ths ca e s better the second day and w eep for a
ong tme.
The ate MRS. MORTON HU (Inos).
S RIPTURE AKE
3 cupfus I Kng v, 22 2 cupfus Numbers v, 8
cupfu udges v, 25, ast 2 tabespoonfus I Samue, v.
cause 25
2 cupfus eremah v, 20 2 teaspoonfus Amos v, 5
2 cupfus I Samue , 12 II hronces , 9 to taste
2 cupfus Nahu'm , 12 evtcus 11-13, pnch of
cupfu udges v, 19, ast 6 eremah v, 11
cause
A nce way s to ma e the ca e, se sces, ncudng the recpe.
MRS. THOMAS HA . wfe of e - ongressman Ha (North Da ota).
SHORT AKE
(Od-fashoned)
5 cupfus four cupfu m
5 teaspoonfus ba ng powder 2 uarts strawberres and
1 eve teaspoonfu sat 1 cupfus sugar mashed to-
1 tabespoonfu sugar gether
2 tabespoonfus butter or ard
M dry ngredents together cut up shortenng wth two nves add the
m pat down and form 12 bscuts ba e at 400 . for 30 mnutes n pre-
heated oven open each bscut nsert a pece of butter put a generous scoop
of crushed frut on ower pece repace the upper pece and cover wth another
scoop of frut serve whe warm.
MRS. . . KHR, wfe of e - ongressman ehr (Mchgan).
STRA BERR SHORT AKE
1 cupfus four 3 tabespoonfus fat
2 teaspoonfus ba ng powder 1 egg
4 teaspoonfu sat cupfu m
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AKES 103
M four, ba ng powder, and sat cut n fat m wth nfe, sowy add
egg and m shape dough nto ca e 1 nch thc ba e 15 mnutes n moderate
oven spt and add strawberres.
Strawberres
2 cupfus berres cupfu sugar
ash and stem berres add sugar and serve between shortca e.
MRS. DA ID . E IS, wfe ot ongressman ews (Maryand).
STRA BERR SHORT AKE
1 pnt four teaspoonfu sat
1 neapng teaspoonfu ba ng 1 tabespoonfu butter
powder 2 tabespoonfus sugar
Sft four, ba ng powder, sat, and sugar together rub n butter m wth
enough sweet m to ma e a soft dough ro out dough to the sze of
dnner pate ba e spt when cod cut 1 uart of strawberres n haf cover
wth a cupfu of sugar whp 1 pnt of cream put a ayer of strawberres and
cover wth whpped cream between ca e and ayer of strawberres covered wth
cream on top of ca e.
Mas. ERU ON EA ER, wfe of ongressman eaver (North arona).
STRA BERR MERINGUE SHORT AKE
1 cupfu sugar teaspoonfu vana
3 egg whtes 1 pnt doube cream
teaspoonfu vnegar 1 pnt strawberres
z teaspoonfu amond
Beat the egg whtes very stff and dry add sugar to the eggs and beat hard
agan add amond, asty addng the vnegar. O a arge, deep pe tn and
spread the merngue, ust as one woud ne the tn wth pastry for a pe
pace ths n a very hot oven for a few mnutes then reduce the heat very
ow and et the merngue ba e sowy for 45 mnutes or 1 hour. Do not brown
too fast, for ba ng ths merngue moderatey s the secret of good merngue.
It w oo e rench pastry and s an attractve dessert. hp the cream
stff add vana pace the cream n the merngue that has been cooed and
et t stand n the ce bo for 5 or 6 hours ro the strawberres, that have
been haved, n sugar, and when ready to serve, pace them on top. Shoud
sugar be added to the cream, use t sparngy, as the merngue s very sweet
a smaer amount of cream and berres may be used, but ths ma es a deep
shortca e and serves many portons.
MRS. ATHR N HA S BAKER, daughter of e - ongressman Hays (Mssour).
SI ER OR BRIDE'S AKE
1 pound four 16 egg whtes
1 pound sugar 2 teaspoonfus ba ng powder
pound butter
ream butter and four unt perfecty smooth add the whtes of eggs,
whch have been we beaten add ba ng powder ast ba e n moderate oven.
MRS. OHN E. I. NKIN, wfe of oneressman Ran n (Msssspp).
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104 THE ONGRESSIONA OOK BOOK
SIRUP AKE
cupfu sugar teaspoonfu cnnamon
cupfu shortenng teaspoonfu nutmeg
1 cupfu Karo srup, dar ' teaspoonfu coves
1 cupfu water, bong 3 egg yo s, beaten
2 teaspoonfus soda, eve teaspoonfu sat
2 cupfus four
ream shortenng and sugar together add srup dssove soda n bong
water add to m ture sft remanng dry ngredents add to batter add egg
yo s asty ba e n greased ayer ca e pans for 20 to 30 mnutes.
MRS. NN . RA IER, wfe of Senator razer (North Da ota).
SNIP-DOOD E
1 egg f cup wth sweet cream 1 cupfu four
1 cupfu sugar str the two 1 teaspoonfu ba ng powder
together 1 teaspoonfu favorng
Beat and spread n pan then ta e
1 tabespoonfu butter 1 tabespoonfu cnnamon
cupfu sugar
ream together and sft over top of ca e before ba ng ba e n medum
hot oven. If there s no cream, f cup wth m add a arge ump (1 tabe-
spoonfu) butter.
MRS. OTHA D. EARIN, wfe of ongressman earn (Iowa).
SPANISH BUN (Spce a e)
5 eggs 1 cupfu sweet m
2 cupfus sugar 2 teaspoonfus cnnamon
3 cupfus four 2 teaspoonfus coves
2 teaspoonfus ba ng powder 1 teaspoonfu aspce
1 cupfu butter ' 2 ounces chocoate, meted
ream butter and sugar and egg yo s thoroughy add four m ed wth
ba ng powder and spces add meted chocoate and sweet m , asty egg
whtes beaten stffy ba e n bscut pans n moderate oven ce when cod
and cut n boc s.
MRS. AMES P. RI HARDS, wfe of ongressman Rchards (South arona).
SPI E AKE
1 cupfu butter tabespoonfu nutmeg
2 cupfus brown sugar 1 tabespoonfu aspce
2 cupfus four 1 tabespoonfu cnnamon
4 eggs 1 teaspoonfu coves
1 cupfu sour m or butter- 1 teaspoonfu sat
m 2 teaspoonfus ba ng powder,
1 teaspoonfu soda eve
M butter and sugar add beaten egg yo s dssove soda n m add
aternatey wth four whch has been thoroughy sfted wth spces add the
ba ng powder and beaten egg whtes use boed whte cng. Ths recpe
ma es 2 arge ayers.
MRS. . RA ORD Baas, wfe of the Soctor Genera.
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AKES 105
SPI E AKE
1 cupfu butter 4 eggs
2 cupfus sugar 1 teaspoonfu soda
1 cupfu sour m 1 teaspoonfu aspce
1 cupfu nuts 1 teaspoonfu coves
2 cupfus four 1 teaspoonfu cnnamon
ream sugar and butter add sour m and soda, four and spces add eggs
wthout beatng str we ba e n moderate oven.
arame Icng for Spce a e
2 cupfus whte sugar 1 cupfu rch m
oo n stewpan unt dssoved have s et hot brown one cupfu of
sugar add to frst m ture coo to candy stage favor wth vana add
cupfu butter cream unt thc enough to spread.
The ate MRS. THOMAS A. HAND ER (O ahoma).
SPI E AKE
1 cupfu sugar 2 cupfus four
cupfu butter 1 teaspoonfu soda
1 egg teaspoonfu coves
1 cupfu sour m teaspoonfu cnnamon
1 arge cupfu rasns, cut 1 teaspoonfus sat
rost wth whte cng.
MRS. PORTER H. DA E, wdow of the ate Senator Dae ( ermont).
SPI E AKE
2 cupfus brown sugar 1 wne gassfu wne
cupfu butter 2 teaspoonfus each of aspce,
5 egg yo s cnnamon, and coves
1 teaspoonfu soda dssoved n 3 cupfus four
teaspoonfu cream
ream butter and sugar add we-beaten egg yo s and beat we add
soda, wne, spces, and four sowy beat we and ba e n moderate oven.
MRS. T. A AN GO DSROROUGH, wfe of ongressman Godsborough (Maryand).
SPI E AKE
cupfu butter 2 egg yo s
1 cupfu whte sugar 1 cupfus sour m
1 cupfu brown sugar 2 cupfus four, after sftng
1 teaspoonfus soda n the 1 teaspoonfu coves
four 2 egg whtes
1 teaspoonfus cnnamon
MRS. Dow . BARTER, wfe of ongressman Harter (Oho).
SPI E AKE
1 cupfu sugar teaspoonfu aspce
1 heapng tabespoonfu butter 1 teaspoonfu soda
1 egg cupfu rasns
1 cupfu sour m . cupfu nuts f preferred
1 teaspoonfu cnnamon cupfus four
teaspoonfu coves
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106 THE ONGRESSIONA OOK BOOK
ream butter and sugar, add egg sft dry ngredents together and add
aternatey wth the m to the creamed butter and sugar add rasns and
nuts and ba e n a moderate oven about 40 mnutes.
HON. SAM RA RURN, Member of ongress (Te as).
SPI E A ER AKE
2 cupfus brown sugar 1 sma tcaspoonfu cnnamon
cupfu butter 1 sma teaspoonfu coves
cupfu sour cream 1 sma teaspoonfu nutmeg
2 cupfus four 5 eggs (whtes of 2 reserved for
1 sma teaspoonfu soda cng)
ream sugar and butter add yo s of eggs beaten ght, then the spces,
m , and four aternatey dssove soda n a tabespoonfu of hot water,
aow to coo. avor wth ether emon or orange ba e n a uc oven.
MRS. RORERT G. HOUSTON, wfe of e - ongressman Houston (Deaware).
HO O ATE SPI E AKE
No. 1 No. 2
cupfu butter 2 cupfus four (Swansdown, a-
1 cupfus sugar ways)
4 egg yo s 2 teaspoonfus ba ng powder
cupfu m 1 teaspoonfus cnnamon
1 teaspoonfu vana teaspoonfu coves
4 egg whtes, beaten stff teaspoonfu nutmeg
A pnch sat 3 teaspoonfus cocoa
Ba e n 4 ayers. Sft a together 2 or 3 tmes
unt thoroughy m ed.
rostng
No. 1. our tabespoonfus butter creamed wth 1 cupfu sfted confectoners'
sugar.
No. 2. Two egg whtes beaten stff add 1 cupfus sfted confectoners'
sugar.
ombne two parts and add teaspoonfu vana.
MRS. OHN N. GARNER, wfe of the ce Presdent of the Unted States.
SPONGE AKE
2 cupfus sugar 2 cupfus four
4 eggs teaspoonfu sat
1 cupfu scaded m 2 teaspoonfus ba ng powder
Beat each egg 2 mnutes as you put t n sugar str scaded m nto
eggs and sugar add four sfted severa tmes.
MRS. A RED . BU INK E. wfe of ongressman Buwn e (North arona).
SPONGE AKE
5 egg whtes, beaten 5 tabespoonfus cod water
5 egg yo s 1 teaspoonfu emon e tract
1 cupfu sugar teaspoonfu ba ng powder
1 cupfu four
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AKES 107
To beaten yo s add sugar, cod water, and emon e tract beat unt ght
add sfted four, to whch has been added ba ng powder fod n whtes ba e
n dry pan 45 mnutes n hot oven wth burner turned down ow.
MRS. KATHR N O' OUOH IN MO ARTH , Oongresswoman (Kansas).
SPONGE AKE
Bo together pound of sugar, cupfu of water use 7 eggs, eavng out
2 whtes for cng beat the yo s unt ght add the we-beaten whtes
pour the bong sugar on the eggs sowy, beatng a the whe unt coo add
the uce of 1 emon grate the rnd of 1 emon nto pound of sfted four
fod the four nto the eggs and sugar get the ca e nto the oven as rapdy
as possbe after the four s added ba e n a moderate oven the success of
ths ca e es n the m ng everythng shoud be prepared before one begns
to beat the yo s t s better to have another beat the whtes so that the
yo s need not stand one moment after beng beaten.
MKS. TIIUM R. MARSHA , a founder of the ongressona ub
and wdow of the ate ce Presdent Marsha.
SPONGE AKE
( uc )
1 cupfu sugar 1 egg
1 cupfu four M
1 teaspoonfu ba ng powder
M the dry ngredents pace egg n measurng cup f cup wth m
add to dry ngredents beat we ba e n medum hot oven.
MRS. O D THURSTO , wfe of ongressman Thurstou (Iowa).
GO DEN ANGE OOD OR SPONGE AKE
6 eggs, fresh and very cod 1 cupfu sugar
uce of one emon 1 cupfu four
Separate whtes and yo s of eggs add to the yo s the uce of 1 emon
and beat to a very thc creamy consstency beat the whtes very stff sepa-
rate 1 cupfu of sugar n haf add , sftng sowy nto the yo s and beatng
constanty to a very thc consstency beat the other haf of the sugar nto
the whtes unt they are of a very thc consstency fod yo s nto whtes
very sowy and carefuy wth spatua or panca e turner fod n the cupfu
of four n the same manner very sowy, sfted 3 tmes pace n sghty
buttered sponge ca e tn ba e n oven of about 235 for about 40 mnutes.
MRS. OHN . MI ER, wfe of e - ongressman Mer ( ashngton).
SUNSHINE AKE
cupfu ca e four, sfted 1 teaspoonfu favorng
Swansdown 5 egg whtes, beaten stffy
teaspoonfu cream of tartar 5 egg yo s, beaten unt thc
teaspoonfu sat and emon-coored
cupfu water
Sft four once measure add cream of tartar and sat sft together 4
tmes bo sugar and water unt a sma amount of srup forms a ba n cod
water or spns a ong thread, 238 . pour srup n fne stream over egg whtes,
beatng constanty contnue beatng m ture as t coos fod n egg yo s and
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108 THE ONGRESSIONA OOK BOOK
favorng ba e n sow oven. 350 ., 40 mnutes decrease heat to 325 .
ba e 30 mnutes onger remove from oven et coo at east 1 hour n n-
verted pan.
MRS. GEORGE BUENHAM, wfe of ongressman Burnham ( aforna).
SUNSHINE AKE
4 eggs 1 cupfus God Meda four,
2 cupfus sugar sfted
cupfu bong water 1 teaspoonfu sat
1 teaspoonfu vana 1 teaspoonfu cream tartar
1 teaspoonfu ba ng powder
Separate eggs add 1 tabespoonfu cod water to yo s and beat unt
yeow and thc sft four once before measurng, then add ba ng powder.
sat, and sft nto the beaten egg yo s, add sugar, bong water, four m ture.
and vana pour ths batter nto the beaten egg whtes and cream of tartar
ba e sowy 1 hour cover wth coong sheet the frst hour ba e n ange
food ca e tn.
MRS. ASSIUS . DO E , wfe of ongressman Dowe (Iowa).
INNAMON TEA AKE
cupfu butter I t cupfus pastry four
1 cupfu sugar 2 teaspoonfus ba ng powder
2 eggs 1 teaspoonfu vana
cupfu m teaspoonfu cnnamon
ream butter add sugar and eggs beat we aternate m , four, and
ba ng powder sfted together add vana and cnnamon spread n we-
greased pan 14 by 14 nches.
M and sprn e on top of ca e before ba ng:
cupfu chopped wanut meats /4 teaspoonfus cnnamon
cupfu sugar
MRS. ARRO . BEED , wfe of ongressman Beedy (Mane).
REN H TEA AKE
2 cupfus four 2 eggs
1 cupfu sugar 2 eve teaspoonfus ba ng
1 tabespoonfu butter heapng, powder
wth pnch of rsco, m ed teaspoonfu sat
thoroughy
Ro very thn, as paper: beat up whoe eggs brush over top sprn e wth
crushed nuts or berry seed.
MRS. OHN E. RANKIN, wfe of ongressman Ran n (Msssspp).
SO T TEA AKE
1 cupfu four 1 teaspoonfu sat
1 cupfu sugar 1 teaspoonfu soda
1 cupfu nuts, bro en 1 teaspoonfu amond or emon
1 cupfu dates, cut n sma favor
peces 2 eggs
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AKES 109
M spread nch thc on fat, s uare ba ng tns sprn e wth granu-
ated sugar ba e n sow oven 20 mnutes, under done rather than over done
cut n s uares before t coos.
MRS. A A E H. HITE, wfe of Senator hte (Mane).
THREE-MINUTE NE ER- AI HITE AKE
1 cupfu sugar 2 whtes of eggs n bottom of
1 cupfu God Meda four measurng cup
cupfu common four 2 tabespoonfus meted butter
2 eve teaspoonfus ba ng over eggs
powder remander of cup wth m
Pnch of sat
Ta e out 1 tabespoonfu of the four, to whch add ba ng powder and sat
add the cupfu of wet ngredents to the dry ngredents str brs y for 2
mnutes add the tabespoonfu of four ta en out and str agan brs y for
another mnute favor to sut taste w ma e 2 ayers or 1 sma oaf.
The ate MRS. O. . K A E (Mnnesota).
TUTTI- RUTTI AKE
1 cupfu sugar 1 cupfu m
cupfu butter 1 teaspoonfu soda, even
cupfu chocoate, meted 2 cupfus four
1 cupfu rasns cupfu nut meats, cut fne
Dssove soda n the m use cupfu four to m wth rasns m
ngredents together ba e.
MRS. GA E H. STA KER, wfe of ongressman Sta er (New or ).
UPSIDE-DO N AKE
3 egg yo s, we beaten 3 eve teaspoonfus ba ng
/ cupfu pneappe uce powder
1 cupfus four 3 egg whtes, beaten n ast ca e
1 cupfu sugar porton
Have ready caramezed and n pan
cupfu granuated sugar 4 tabespoonfus butter
cupfu brown sugar
ay sces of pneappe n carame pour ca e batter over t and ba e
serve wth pneappe on top, after cuttng n s uares.
MRS. P. T. HAPMAN, wfe of e - ongressman hapman (Inos).
UPSIDE-DO N AKE
1 can pneappe, or any stewed 3 eggs
frut cupfu powdered sugar
pound butter 1 teaspoonfu ba ng powder
1 cupfu brown sugar 8 tabespoonfus frut uce
1 cupfu four
oo frut, butter and brown sugar for 20 mnutes and coo ma e a batter
of egg yo s sweeten wth powdered sugar add frut uce and four m ed
wth ba ng soda and ast egg whtes we beaten cover frut wth batter and
ba e n moderate oven for 40 mnutes serve wth whpped cream.
MRS. PARKER ORNING, wfe of ongressman ornng (New or ).
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110 THE ONGRESSIONA OOK BOOK
UPSIDE-DO N AKE
2 egg yo s 2 egg whtes
1 cupfu sugar 1 cupfu four
cupfu water, hot A teaspoonfus ba ng powder
ana Sat
Beat egg yo s unt thc and emon coored add of sugar, beatng
add hot water and the remanng sugar add vana, four, and ba ng powder
fod n egg whtes.
1 cupfus brown sugar 1 ump butter
hpped cream Pneappe or aprcots
Put brown sugar, ump of butter, and pneappe or aprcots n ba ng pan
coo m ture unt t spns a thread or whe preparng the frst part pour
batter over m ture n pan ba e 30 mnutes serve wth whpped cream.
MRS. IN E H. GRA , wfe of ongressman Gray (Indana).
PINEAPP E UPSIDE-DO N AKE
cupfu butter, meted 1 cupfu granuated sugar, fne
1 cupfu brown sugar 1 cupfu ca e four, sfted sev-
6 sces pneappe, canned era tmes
Maraschno cherres teaspoonfu sat
anut haves 1 teaspoonfu vana
Pace butter n bottom of deep fryng pan or heavy pan and sprn e wth
sugar arrange pneappe sces ne t and put a maraschno cherry or haf of
wanut n center of each separate eggs, beat whtes unt very stff beat
sugar n very sowy, ftng egg whp above top of the eggs wth each stro e
beat egg yo s unt emon-coored and ght add to whtes, together wth the
e tract and sat fod n the four very carefuy, cuttng rather than strrng
and ony enough to ncorporate the four pour ca e m ture nto fryng pan
on the frut ba e at 300 . undsturbed, for 55 mnutes, or unt done turn
from pan whe hot and coo on wre rac .
MRS. OHAR ES KRAMER, wfe of ongressman Kramer ( aforna).
PINEAPP E UPSIDE-DO N AKE
1 arge can sced pneappe cupfu brown sugar
2 cupfus four 1 cupfu granuated sugar
2 teaspoonfus ba ng powder 2 eggs
teaspoonfu sat 1 teaspoonfu vana
cupfu m 2 tabespoonfus butter, arge
cupfu butter
Dran the uce from the pneappe sft four and sft agan wth ba ng
powder and sat cream butter and sugar add yo s of eggs, beaten thoroughy
add four and m aternatey fod n beaten egg whtes and vana met
butter n arge fryng pan spread brown sugar over pan add sces of pne-
appe, arranged cosey together, on top of sugar pour ca e batter over frut
ba e n moderate oven (360 .) about 45 mnutes turn upsde down on a
servng dsh add whpped cream, and maraschno cherres or pecans.
MRS. ED IN M. S HAE ER, wfe of ongressman Schaefer (Inos).
HITE PINEAPP E AKE UPSIDE DO N
1 cupfu of brown sugar 1 can sced pneappe that
cupfu of butter tas been draned
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AKES 111
Met butter n spder and add sugar et stand n warm pace or warmng
oven to prevent burnng pace pneappe n spder to form a whee ay pecans
n center of pneappe sces, or cherres both f you e.
1 cupfu granuated sugar hte of 1 arge egg, or whtes
1 cupfu four of 2 sma eggs
cupfu water 2 teaspoonfus ba ng powder
M four, sugar, water, and ast of a whtes of eggs turn on the pneappe
n spder and ba e for thrty mnutes n moderate oven.
Mts. AMES A. AR E , wfe of the Postmaster-Genera.
E ET AKE
2 cupfus granuated sugar 1 cupfu cornstarch
cupfu butter 1 cupfu sweet m
7 egg whtes, beaten stff 3 teaspoonfus ba ng powder
2 cupfus four 1 teaspoonfu amond favorng
ream sugar and butter add m sft together four, cornstarch, and
ba ng powder add part of the four and part of the whtes of eggs add re-
mander of four and eggs favor wth amond ba e n oaf.
MRS. DA ID MKEKISON, wfe of e - ongressman Mee son (Oho).
A E AKE RISP
1 cupfus m 3 teaspoonfus ba ng powder
2 cupfus sfted soft-wheat four 1 tabespoonfu sugar
3 tabespoonfus fat teaspoonfu sat
2 eggs 1 tabespoonfu Karo srup
M the dry ngredents add the m and egg yo s add the meted
fat fod n the beaten whtes of eggs add the srup to the m ture have
the waffe ron hot. The srup gves the desred goden-brown coor and crsp-
ness to the waffe.
MRS. IOTOR HRISTGAU, wfe of e - ongressman hrstgau (Mnnesota).
A NUT AKE
Grate 5 Uneeda bscuts 5 egg yo s
1 cupfu grated wanuts 2 cupfus sugar
1 heapng teaspoonfu ba ng 2 teaspoonfus vana
powder 5 eggs, whtes beaten stff
Put the above together add whtes ast ba e n 3 ayers use whpped
cream fng.
MRS. RO A S. OPE AND, wfe of Senator opeand (New or ).
A NUT AKES ITH RAISINS
1 cupfu sugar 2 eggs, whtes and yo s beat en
cupfu butter separatey
cupfu m 1 cupfu rasns
2 cupfus four 1 cupfu nut meats, bro en
1 teaspoonfu ba ng powder
Ba e n gem pans.
MRS. HAR ES A. RA SON, wfe of e -Senator Rawson (Iowa).
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112 THE ONGRESSIONA OOK BOOK
B A K A NUT AKE
2 pounds bac wanut ernes 1 pound four
1 -s pounds sugar 12 eggs
1 pounds butter
M as other ca es ba e n sow oven.
MRS. ED ARD . Po', wfe of ongressman Pou (North arona).
A NUT TORTS
4 eggs 1 teaspoonfu ba ng powder
cupfu sugar 1 cupfu wanuts, chopped
pac age roed zwebac Marshmaow whp
ombne beaten egg yo s wth sugar and beat add zwebac m wth
ba ng powder, stffy beaten egg whtes, and wanut meats dvde nto 2
buttered ayer ca e tns ba e 10 mnutes n moderate (375 .) oven put to-
gether wth marshmaow whp.
MRS. . MARK I O , wfe of ongressman co ( orda).
ASHINGTON PIE
1 heapng cupfu four 2 eggs
2 teaspoonfus ba ng powder 1 cupfu powdered sugar
Sft together 4 tmes cupfu water vana
Beat eggs add sugar and beat add part four, then water, then rest of
four ths ma es 2 ca es ba e n round shaow tns.
ng for 1 a e
To 1 cupfu of hot m , add 1 egg, we beaten m wth 2 tabespoonfus
granuated sugar, 1 heapng tabespoonfu cornstarch dssoved n a tte m ,
vana spt ca e put fng between the haves dust top wth powdered
sugar.
Mas. OHN . TI S N, wfe of e - ongressman Tson ( onnectcut).
HITE AKE
2 cupfus sugar and 1 cupfu sweet m
cupfu butter, creamed to- 3 cupfus four
gether 3 teaspoonfus ba ng powder
4 egg whtes
M ba e n 3 ayers.
MRS. RO AI 8. OPE AND, wfe of Senator opcand (New or ).
HITE AKE
2 cupfus sugar, scant 4 egg whtes, we beaten
1 cupfu butter Sat, pnch of
1 cupfu m , sweet 1 teaspoonfu vana or emon
3 cupfus four e tract
2 teaspoonfus ba ng powder
ream butter and sugar add dry ngredents, whch have been sfted severa
tmes, aternatey wth the m add favorng beat we fod n egg whtes
ba e n ayers or oaf.
MRS. EUGENE B. RO E, wfe of ongressman rowe (Indana).
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AKES 113
HITE AKE
4 egg whtes 2 cupfus four, sfted
/2 cupfu butter 2 teaspoonfus ba ng powder
cupfu water Pnch sat
1 cupfu sugar 2 tabespoonfus four
ream butter add sugar graduay, beatng a the whe then add the
water sowy wth 2 tabespoonfus four fod n the we-beaten whtes of
eggs then add the remanng four wth ba ng powder m ed wth t fod
unt we m ed and beat hard turn nto buttered and papered pans ba e n
moderate oven unt ca e eaves sdes of pans.
Orange rostng
1 orange, grated rnd of 1 teaspoonfu brandy
2 tabespoonfus orange uce 1 egg yo
1 tabespoonfu emon uce onfectoners' sugar
Beat egg unt ght and thc add brandy, orange uce, grated rnd, and
emon uce beat n confectoners' sugar unt stff enough to spread.
MRS. OHN . D IGHT. a founder of the ongressona
ub and wdow of e - ongressman Dwgbt (New or ).
HITE AKE
2 cupfus sugar 1 cupfu cornstarch
1 cupfu butter 1 dozen egg whtes
1 cupfu sweet m 2 teaspoonfus cream of tartar
2 cupfus four 1 teaspoonfu soda
ream the butter and sugar add aternatey the four wth whch the cream
of tartar and soda has been sfted add whtes of the eggs beaten to a stff
froth add graduay the m and cornstarch ba e n a moderate oven about
45 mnutes.
MRS. THOMAS P. GORE, wfe of Senator Gore (O ahoma).
HITE AKE
cupfu butter, arge 1 cupfu m
1 cupfus sugar 1 teaspoonfu soda
2 cupfus four 1 teaspoonfu vana
2 teaspoonfus cream of tartar, tte sat
arge 5 egg whtes
ream butter and sugar sft cream of tartar nto four beat whtes of
eggs stff dssove soda n m add whtes of eggs ast.
MRS. ARTHUR R. GOU D, wfe of e -Senator Goud (Mane).
HITE AKE
1 cupfu butter 1 teaspoonfus vana
2 cupfus sugar htes 6 eggs
3 cupfus four 3 teaspoonfus ba ng powder
cupfu m
ream together butter and sugar m ba ng powder wth four add m
and four aternatey after beatng unt ght add egg whtes beaten stff add
vana ast ba e n oaf or ayers.
MRS. EDGAR HO ARD, wfe of ongressman Howard (Nebras a).
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114 THE ONGRESSIONA OOK BOOK
HITE AKE
1 cupfus sugar 2/ cupfus Swansdown four
cupfu butter and ard, scant 2 teaspoonfus ba ng powder
1 teaspoonfu favorng 3 egg whtes, beaten
1 cupfu sweet m
ream together sugar and butter add favorng and m add four nto
whch ba ng powder has been thoroughy sfted add beaten egg whtes and
fod n carefuy.
Icng
2 egg whtes, beaten stff teaspoonfu vana
cupfu sugar Sat
Spread on ca e and sprn e on top freshy grated cocoanut that has been
sweetened a bt wth sugar.
MRS. . RO AND KIN/.KR. wfe of ongressman Knzer (Pennsyvana).
HITE AKE
cupfu butter 2 cupfus pastry four
1 cupfus powdered sugar 2 eve teaspoonfus ba ng
cupfu m powder
6 egg whtes 1 teaspoonfu vana
ream butter wth powdered sugar add aternatey a tte at a tme the
m and pastry four, nto whch the ba ng powder has been sfted add
vana asty fod n egg whtes ba e n 3 buttered ayer tns n moderate
oven 20 mnutes.
ng and Icng
1 cupfus granuated sugar cupfu sheed pecans
cupfu water cupfu fgs
3 egg whtes teaspoonfu vana
1 cupfu muscated rasns
Bo sugar wth water unt srup spns a thread add sowy egg whtes,
beatng contnuay unt coo add rasns cut n bts, sheed pecans, fgs, and
vana spread between ayers and on top and sdes of ca e.
MRS. OE . SMITH, wfe of ongressman Smth ( est rgna).
EAS HITE AKE
cupfu butter 1 cupfu water
1 cupfus sugar 4 egg whtes
2 cupfus four ana
2 teaspoonfus ba ng powder, Sat
heapng
ream butter and sugar sft four before measurng and sft 3 tmes wth
ba ng powder add four and water, a tte at a tme, to butter and sugar
beat sat and egg whtes stff and fod n ba e n a ong 2-nch pan n a
sow oven.
Mas. RANK . KNI IN. wfe of ongressman Knffn (Oho).
I E-MINUTE HITE AKE
1 cupfus sfted four 1 teaspoonfu ba ng powder,
1 cupfu sugar heapng
(Sft the above together 3 or 4 tmes)
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AKES 115
Pace unbeaten whtes of 2 eggs n cup add butter unt cup s haf fu
then f cup even fu wth m add four, sugar, and ba ng powder, strrng
constanty beat vgorousy for 5 mnutes or over ba e n 2 ayers n medum-
szed ca e tns cover wth boed whte cng ether carame or chocoate
cng and fng ma es a decous and attractve change from the a-whte.
Mas. HAH ES . THOMPSON, wfe of e - ongressman Thompson (Oho).
MONAR H HITE AKE
2 cupfus sfted Swansdown teaspoonfu sat
ca e four 1 cupfus sugar
2 teaspoonfus ba ng powder 1 teaspoonfu vana
1 cupfu butter or other shorten- 4 egg whtes, unbeaten
ng cupfu cod water
Sft four once and measure add ba ng powder, sat, and sft together
3 tmes cream butter thoroughy add sugar graduay and cream unt ght
and fuffy add vana add egg whtes one at a tme add four aternatey
wth water, beat we turn nto 2 greased 9-nch ayer pans ba e n moderate
oven 30 mnutes cover wth 7-mnute cng or whte mountan cream.
M:s. RED . GI OHRIST, wfe of ongressman Gchrs (Iowa).
SMA HITE AKE
cupfu butter 2 cupfus four
1 cupfus sugar 2 teaspoonfus ba ng powder
1 cupfu water 3 egg whtes, beaten
Mocha ng
1 arge tabespoonfu butter 2 teaspoonfus cocoa
1 cupfu powdered sugar ana
2 tabespoonfus coffee
MRS. DANIE . STE K, wfe of e -Senator Stec (Iowa).
E O A ER AKE
cupfu butter 3 cupfus four
2 cupfus sugar 3 teaspoonfus ba ng powder
8 egg yo s 1 teaspoonfu emon or vana
1 cupfu sweet m
ream butter and sugar add m and eggs sft four and ba ng powder
add favorng ba e n ayers.
Icng
2 cupfus sugar 4 egg yo s
cupfu water emon or vana
Bo sugar and water unt t spns a thread pour over egg yo s, we
beaten beat unt coo and thc favor wth emon or vana.
MRS. TIMOTH . AMTRE , wfe of e - ongressman nmpbe (New or ).
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116 THE ONGRESSIONA OOK BOOK
UM- UM AKE
2 cupfus water A pnch of gnger or coves
2 tabespoonfus ard Bo 10 mnutes. oo
1 cupfu sugar Add 3 cupfus four
1 pac age rasns 1 teaspoonfu of ba ng powder
2 teaspoonfus cnnamon
Ba e 1 hour.
MRS. . HAMPTON MOORE, wfe of e - ongressman Moore (Pennsyvana).
IEBA K AKE
1 pound Engsh wanuts, un- 1 cupfu sugar
sheed 1 teaspoonfu ba ng powder
10 sma zwebac 1 teaspoonfu cnnamon
5 eggs 1 teaspoonfu aspce
Grnd nuts and zwebac fne m powder and spces together wth nuts
and whp eggs separate add sugar to yo s and haf nuts and zwebac add
haf whtes of eggs and remanng of m ture, and ast remanng whtes of
eggs ba e n 2 ayers coo whp haf pnt of cream, sweeten and favor, to
put as fng between ayers.
MRS. RORERT . BA ON, wfe of ongressman Bacon (New Tor ).
HO O ATE UDGE AKE
2 s uares chocoate 1 sma teaspoonfu soda n four
1 egg yo 1 cupfu sugar
1 cupfu m cupfu butter
2 cupfus sfted four
Met chocoate over bong water beat egg yo and cupfu of m
together sghty m wth chocoate over bong water str unt thc re-
move aow to get cod cream butter and add sugar, to whch add cod
chocoate m ture add four and rest of m aternatey beat we, preferaby
wth wooden spoon favor wth vana to taste.
Boed rostng
Beat stff the whte of 1 egg brng 5 tabespoonfus of water and 1 cupfu
of sugar to a bo, strrng constanty add 3 tabespoonfus of srup to egg
whte beat bo rest of srup unt t hars we pour sowy over egg m ture,
beatng at same tme beat unt thc favor frostng wth peppermnt spread
on ca e cover wth 1 s uare of meted chocoate wth butter added.
MRS. OHN G. INANT, wfe of the Governor of New Hampshre.
APP- EM- O AKE I ING
Ma e a ght batter as for the usua ayer ca e grate 1 savory appe, 1
emon wth rnd, and 2 arge fresh cocoanuts beat the whte of 1 egg to stff
froth coo sowy 2 cupfus sugar and cupfu water to suffcent thc ness
for cng beat n whte of egg add grated appe, emon, and cocoanut spread
thc y between ayers, and over top and sdes ths ma es a most decous
ca e, the appe and emon gvng a rare favor, and servng to eep t fresh
and most.
MRS. NATHANIE B. DIA , wfe of e -Senator Da (South arona).
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AKES 117
AKE I ING
1 cupfus sugar 2 eggs
cupfu water 1 tabespoonfu Karo srup
oo sugar and water unt bos beat whtes of 2 eggs unt stff and
add of srup heat rest of srup coo unt threads add these pace over
hot water unt stff enough not to run.
MRS. OHN MoDumE, wfe of ongressman McDuffe (Aabama).
ARAME I ING
2 cupfus brown sugar 2 teaspoonfus butter
cupfu m 1 teaspoonfu vana
Bo ngredents together str constanty unt the mass forms a soft ba
n cod water ta e from stove beat unt thc enough to spread add favor-
ng ust before spreadng on the ca e.
MRS. EAR . MI HENER, wfe of e - ongressman Mchener (Mchgan).
HO O ATE REAM I ING
( or Ange ood a e to be used as a dessert)
Into 1 pnt of heavy cream put 6 tabespoonfus cocoa and cupfu sugar
bend we and eep n refrgerator about 2 hours when ready to serve, add
teaspoonfu vana whp as any.other cream spt the ca e n haf put the
whpped chocoate cream between the 2 haves and a over the outsde ' serve.
MR . PATRI K H. DRE R , wfe of ongressman Drewry ( rgna).
O OANUT USTARD I ING
1 pnt of cream, sweetened to 1 pac age of geatn, soa ed
taste and whpped
hen dssoved, whp the whtes of 2 eggs stff beat n the whpped cream
str n the geatn and a sma bo of prepared cocoanut ma e enough pan
cng for the top and sdes grate a sma fresh cocoanut for the top and sdes.
MRS. . . BRUMRAUGH, wdow of the ate ongressman Brumbaugh (Oho).
MO HA I ING
t pound creamery butter 3 tabespoonfus strong per-
1 pound pac age powdered sugar coated coffee
ream butter wth sfted sugar thn wth the coffee to the consstency of
spreadng.
MRS. . B. BO ING, wfe of e - ongressman Bowng (Aabama).
ORANGE I ING
1 orange, grated rnd and uce 1 egg, we beaten
of 1 teaspoonfu butter
1 tabespoonfu emon uce cupfu sugar
2 tabespoonfus four Sat, pnch of
Heat orange, emon and butter m ture to bong pont add to hot ud
the sugar, four, and sat sfted together coo a few mnutes add we-beaten
egg coo a tte onger use fng by cuttng a coo Ange food ca e across
add fng put together.
MRS. OHN . NUGENT, wdow of the ate Senator Nugent (Idaho).
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118 THE ONGRESSIONA OOK BOOK
ORANGE I ING
1 cupfus sugar 1 tabespoonfu orange uce
cupfu water 1 orange, grated rnd of
htes of 2 eggs
Add rnd to orange uce and et stand 15 mnutes bo water and sugar
together unt srup w thread pour on whtes of eggs beaten stff graduay
add orange uce whch has been straned contnue beatng unt rght con-
sstency to spread on ca e.
MRS. RANDO PH PERKINS, wfe of ongressman Per ns (New ersey).
ORANGE AKE I ING
uce of 2 oranges and cupfu of water brng to bo add 2 heapng
teaspoonfus of cornstarch, m ed smooth n cod water coo orange uce
wth cornstarch, strrng constanty, unt thc and smooth add cupfu of
sugar, a sma pece of butter ta e from fre and coo, addng a few drops of
vana e tract when coo, spread between ayers of ca e whe ca e s st
warm ce top and sdes wth boed cng.
HON. MIRIAM A. ERGUSON, Governor of Te as.
ROSTING Decous hte
1 cupfu sugar 1 teaspoonfu vana, amond, or
cupfu bong water emon
hte of 1 egg
Put sugar and water n saucepan str to prevent sugar from adherng to
saucepan heat graduay to bong pont unt srup w thread when dropped
from tp of spoon pour srup graduay on beaten whte of egg, beatng m -
ture constanty contnue heatng unt of rght consstency to spread add
favorng pour over ca e, spreadng eveny wth the bac of a spoon haf
a cupfu of chopped wanuts may be added to ths frostng and s very nce.
MRS. PORTER. H. DA E, wdow of the ate Senator Dae ( ermont).
BOI ED ROSTING
htes of 3 eggs, beaten very 1 tabespoonfus water, m ed
ght together
1 cupfus granuated sugar
Have doube boer hot put m ture n coo 8 mnutes str a the tme
ta e from the fre beat unt t thc ens favor to taste.
MRS. HAR ES R. DA IS, wfe of e - ongressman Davs (Mnnesota).
HO O ATE ROSTING
1 cupfus sugar 2 tabespoonfus butter.
cupfu m or cream 1 teaspoonfu vana
2 s uares chocoate
Met chocoate n ette over very sow fre add m and sugar bo unt
few drops form soft ba n cod water add butter and 1 teaspoonfu vana -
et stand a few mnutes and then beat unt coo enough to spread f too
thc , str n a tte cream.
MRS. RED BIERMANN, wfe of ongressman Bermann (Iowa).
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AKES 119
HO O ATE ROSTING
2 egg yo s, beaten ght 1 cupfus sugar
cupfu m 4 s uares chocoate
Pnch of sat 1 teaspoonfu vana
oo frst 4 ngredents, strrng hard unt t bos up hard coo for 1 or 2
mnutes remove from fre add meted chocoate and vana beat unt rght
consstency to spread.
Mas. P.M . OHN K . I:, wfe of ongressman Kvao (Mnnesota).
HO O ATE ROSTING
2 cupfus confectoners' sugar 2 tabespopnfus hot water, or
more f necessary to ma e
2 tabespoonfus cocoa smooth
2 tabespoonfus butter 1 teaspoonfu vana
2 tabespoonfus coffee, bac
MRS. GKORGE . PEPPER, wfe of e -Senator Pepper (Pennsyvana).
NUT ARAME ROSTING
1 cupfus brown sugar 2 egg whtes
cupfu whte sugar 1 teaspoonfu vana
cupfu water
Bo sugar and water unt t spns a thread pour ths m ture, when
sghty coo, over we-beaten egg whtes beat constanty when neary cod.
set pan over bong water coo unt m ture becomes granuated around
edge of pan remove from fre beat agan unt t hods ts shape add chopped
nuts and vana.
MRS. KSTTK Ht , wfe of ongressman H ( ashngton).
ORANGE ROSTING
pound butter, meted 1 orange, grated rnd and uce
2 cupfus powdered sugar of
1 egg whte, we beaten
Into butter sowy pour powdered sugar add egg whte, orange rnd and
uce to rght consstency.
MRS. I IAM I. TRAEGER, wfe of ongressman Traeger ( aforna).
SEA OAM ROSTING
2 egg whtes, unbeaten Dash of sat
1 cupfus brown sugar, frmy 5 tabespoonfus water
pac ed 1 teaspoonfu vana
Put egg whtes, sugar, sat, and water n upper part of doube boer beat
wth rotary egg beater unt thoroughy m ed pace over rapdy bong
water beat constanty for 5 to 7 mnutes remove from fre add vana
spread on ca e.
MRS. A.vrmM . DIMOND, wfe of the Deegate from Aas a.
SE EN-MINUTE ROSTING
1 cupfus sugar 1 egg whte
4 tabespoonfus cod water teaspoonfu cream of tartar
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120 THE ONGRESSIONA OOK BOOK
Put a n a doube boer together beat constanty wth an egg beater for
7 mnutes have the water bong when beatng starts ta e from the fre
add 1 teaspoonfu of vana.
MRS. GA E H. ST.M.KI.K, wfe of ongressman Sta er (New or ).
I ING
1 bo powdered sugar 2 teaspoonfus vana
cupfu cocoa 1 cupfu nuts, chopped
3 teaspoonfus butter, meted Bong coffee
M ngredents add ust enough coffee to m ture to spread easy.
Mas. AUDE A. U ER, wfe of ongressman uer (Ar ansas).
I ING
(Orgna)
1 cupfu granuated sugar 4 drops vana e tract
ream of tartar, pnch of 4 drops amond e tract
3 egg whtes Powdered sugar
cupfu water
Beat egg whtes unt stff bo sugar, water, and cream of tartar together
unt t spns a thread, barey pour hot sugar over egg, beatng a the tme
whe pourng beat unt t s cod add vana and amond add powdered
sugar, beatng a the tme unt cng w stay as put pour over cod ca e
spread ths cng, f propery made, w stand as hgh as wanted w not
form a hard crust, w eep perfecty for days and s creamy and decate.
MRS. RANK GI ESPIE, wfe of ongressman Gcspe (Inos).
I ING
2 cupfus granuated sugar teaspoonfu cream of tartar
cupfu water 1 teaspoonfu vnegar
Bo together unt t hars from the spoon beat whtes of 3 eggs very
ght add boed m ture sowy add ast teaspoonfu ba ng powder.
MRS. THOMAS . PHI IPS, R., wfe of e - ongressman Phps (Pennsyvana).
BOI ED I ING
2 cupfus granuated sugar cupfu water
Bo unt t threads ta e from fre and add 1 tabespoonfu of ght Karo
srup whe sugar s coo ng, beat the whtes of 2 eggs very stff add the above
ud to t bong hot, a tte at a tme and strrng hard. The addton of
srup eeps t from gong bac to sugar Karo srup, ether dar or ght, added
to fudge ma es t smooth and creamy.
MRS. I IAM A. RODENRERO, wfe of e - ongressman Rodenberg (Inos).
ARAME I ING
4 cupfus carame sugar ump of butter
1 cupfu m , sweet 1 teaspoonfu vana
Bo together unt soft ba stage remove from fre add butter et coo
beat unt creamy add vana f desred spread on ca e.
MRS. EUGENE B. RO E, wfe of ongressman rowe (Indana).
HO O ATE I ING SO T
2 cupfus bong water Pnch of sat
ca e chocoate 1 fu teaspoonfu vana
2 cupfus sugar teaspoonfu ba ng powder
3 tabespoonfus four, heapng
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AKES 121
Put the chocoate n bong: water and str unt nce and smooth sft the
sugar and four thoroughy together then add to the water and chocoate and
bo thoroughy, strrng constanty, or t w be umpy. Be carefu not to
burn. Add pnch of sat and a teaspoonfu of vana ust before ta ng off
the fre beat n thoroughy teaspoonfu of ba ng powder beat unt coo.
Ths s especay good on dev's food ca e.
MRS. MI TON . SHRE E, wfe of e - on ressman Shreve (Pennsyvana).
HO O ATE UDGE I ING
1 cupfu granuated sugar 2 s uares chocoate or
1 cupfu ght brown sugar 3 tabespoonfus cocoa
1 cupfu m
oo unt t forms a soft ba when tred n cod water add 1 tabespoonfu
butter and 1 teaspoonfu vana remove from fre test unt the rght con-
sstency to spread.
MRS. I IAM E. HU , wfe of e - ongressman Hu (Inos).
OM ORT I ING
1 egg whte, unbeaten 3 tabespoonfus water
1 cupfu sugar teaspoonfu cream of tartar
Put n upper part of doube boer beat wth Dover egg beater for 7 mnutes
wth water at bong pont, but not bong up around t.
MRS. ERE OOPER, wfe of ongressman ooper (Tennessee).
REAM I ING
2 cupfus sugar avor to sut taste
1 cupfu sweet cream
oo unt t forms a soft ba n water when coo, beat unt thc .
MRS. HAR ES . THOMPSON, wfe of e - ongressman Thompson (Oho).
MARSHMA O I ING
Bo together unt a soft ba degree s reached, 1 cupfu of granuated sugar
and 4 cupfu of water pour over, beatng constanty, the whtes of 2 eggs
that have been prevousy whpped beat n A pound of marshmaows, add
teaspoonfu of vana beat unt cod ths ma es a ght, fuffy cng that w
not run from the ca e.
MRS. AREN E P. EA, wfe of ongressman ea ( aforna).
UI K MAP EINE I ING
teaspoonfu butter 1 cupfus powdered sugar
2 tabespoonfus hot m M, teaspoonfu Mapcne
M the butter wth hot m add the sugar add Mapene graduay
through a sfter, unt good consstency spread on ca e a measurements are
eve.
MRS. I IAM E. HUMPHRE , wfe of e ongressman Humphrey ( ashngton).
NE ER- AI I ING
4 tabespoonfus butter 2 tabespoonfus vana
4 tabespoonfus cocoa, powdered 1 pound powdered sugar
4 tabespoonfus ud coffee
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122 THE ONGRESSIONA OOK BOOK
ream butter add cocoa add other ngredents and beat unt t thc ens,
so as to spread.
MI -. RORERT N. PAGE, wdow of the ate ongressman Page (North arona).
ONE, T O, THREE I ING
1 cupfu sugar 3 tabespoonfus cod water
2 egg whtes
M sugar, eggs, and water n doube boer) have water n ower part of
boer bong vgorousy set top part n beat m ture wth Dover beater
constanty for 7 mnutes.
MRS. . 1. BOIES, wfe of e - ongressman Boes (Iowa).
RED APP E I ING
Grate very red appes, peeng and a cover unt thc wth sugar, butter,
and a bt of emon uce ce pan yeow ca e very attractve and good.
MRS. OHN B. KENDRI K, wfe of Senator Kendrc ( yomng).
SE EN-MINUTE I ING
1 cupfu sugar Sat, pnch of
1 egg whte teaspoonfu vana
4 tabespoonfus water, cod
Put the sugar, water, and unbeaten egg whte nto the upper part of a
doube boer have water n ower part bong genty commence beatng wth
Dover egg beater at once beat constanty for 7 to 8 mnutes t shoud now
oo e ordnary boed cng and amost thc enough to spread remove
from the stove beat a few mnutes or unt t has thc ened ths s suffcent
uantty to ce a 3-ayer ca e on the top. If the cng s not suffcenty coo ed,
pace t n the doube boer and recoo for a short tme f m ture s too
stff, add a sma uantty of water and coo agan add M cupfu of chopped
rasns to the cng spread over the ca e.
MRS. NN . RA IER, wfe of Senator razer (North Da ota).
SE EN-MINUTE I ING
Put m, cupfus sugar, 2 egg whtes, and cupfu water to coo over bo-
ng water beat wth Dover beater 7 mnutes, or unt frostng s thc remove
from hot water add teaspoonfu vana. If marvhmaow frostng s pre-
ferred, you can add 8 or 10 marshmaows about 2 or 3 moments before re-
movng from hot water.
MRS. . RANK AMRS, wfe of ongressman ames (Mchgan).
HITE I ING (Aso good for fng)
2 cupfus sugar 1 egg whte
1 cupfu bong water teaspoonfu vana
teaspoonfu cream of tartar
Bo sugar and water unt t threads, do not str party beat whte of
egg add cream of tartar, vana add bong sugar sowy and beat unt m -
ture s ready to spread, usuay about 3 mnutes. Nuts or frut may be added.
MRS. HAR ES . THOMPSON, wfe of e - ongressman Thompson (Oho).
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OOKIES AND SMA AKES
ANISE STI KS
2 cupfus four cupfu sugar
1 teaspoonfu Roya ba ng 4 tabespoonfus shortenng
powder 2 eggs
teaspoonfu sat 1 or 2 drops anse o
M and sft dry ngredents add shortenng and m n ghty add we-
beaten eggs and favorng nead ghty on foured board ro to nch thc
cut nto bars, 4 nches ong and nch wde pace sde by sde on greased
pan brush tops wth meted butter ba e n moderate oven at 325 . for
15 mnutes ths ma es 3 dozen stc s.
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
BER INER
/2 cupfu sugar 2 cupfus four, scant
2 egg whtes oaf sugar, crushed
2 egg yo s, hard boed
M egg yo s nto a paste add sugar and four ro m ture out nto
strps of about the thc ness of a fnger cut n engths of about 6 or 8 nches
ro agan wth hand and ma e nto rngs wth ends overappng dp n egg
whtes and crushed oaf sugar ba e n moderate oven to a ght brown. A
rong shoud be done by hand the ba ng shoud be done n a coo room.
The ate MRS. O. . K A E (Mnnesota).
BER INER KRANSAR OR BER IN RINGS
3 eggs, hard boed I , pounds four
4 raw eggs 1 pound butter
2 pound sugar
Rub the hard-boed eggs through a coarse straner m n the remanng
ngredents ro nto sma rngs, dp these n whtes of eggs and then n coarse
.mgar ba e a ght brown.
MRS. AR R. HISDR OM, wfe of e - ongressman hndbom (Inos).
BRO NIES
1 cupfu sugar cupfu meted butter
2 eggs cupfu coarsey chopped nuts
cupfu four 3 heapng teaspoonfus cocoa
Sat
Spread n tn ba e 25 mnutes and, whe warm, cut n s uares about 2
nches.
MRS. . D. ARTER, wfe of e - ongressman arter (O ahoma).
123
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124 THE ONGRESSIONA OOK BOOK
BRO NIES
1 cupfu sugar 4 teaspoonfu sat
cupfu rsco 1 teaspoonfu vana
4 eggs 2 s uares chocoate, arge
cupfu four 1 cupfu wanut meats
ream rsco and sugar add we-beaten eggs str n sfted four, sat, and
vana add meted chocoate and nut meats spread n thc sheet on greased
pan ba e n a moderate oven 20 mnutes.
MRS. AMES OU ENS, wfe of Senator ouzens (Mchgan).
BRO NIES
4 s uares chocoate 1 cupfus sfted four
cupfu butter 1 teaspoonfu ba ng powder
4 eggs, beaten 2 teaspoonfus vana
2 cupfus sugar 1 cupfu nut meats
Ba e n shaow pan when cod, cut n s uares.
Mns. HAR ES . HENNE , wfe of ongressman Henney ( sconsn).
BRO NIES
2 cupfus sugar teaspoonfu ba ng powder
cupfus four ca e btter chocoate, meted
cupfus butter, scant 1 cupfus pecan meats or
5 eggs beaten separatey, then other nuts or fruts
together
ream butter and sugar add beaten eggs, four, meted chocoate, and
fney chopped nuts ba e n moderate oven n s uare pan covered wth but-
tered paper cut n s uares when cod.
Mss. GERTRUDE NORRIS RATH, daughter of Senator Norrs (Nebras a).
BRO NIES
1 cupfu granuated sugar 1 cupfu chopped wanuts
cupfu butter cupfu four
2 s uares chocoate 1 tabespoonfu vana
2 eggs
ream butter and sugar and add eggs met chocoate and str n four
add vana and nuts ba e n hot oven for 20 mnutes and cut nto s uares be-
fore ute coo.
MRS. NE IE TA OE Ross, Drector of the Mnt.
BRO NIES
1 cupfu sugar 2 s uares chocoate, meted
cupfu butter creamed to- 1 cupfu chopped nuts
gether 1 teaspoonfu vana
2 eggs beaten tte sat
1 cupfu four
ream sugar and butter ba e n moderate oven about 25 mnutes.
MRS. OHN H. TRUMBU , wfe of the e -Governor of onnectcut.
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OOKIES AND SMA AKES 125
HESS AKES
1 cupfu butter, washed 2 tabespoonfus cream
3 cupfus sugar 1 tabespoonfu corn mea
8 egg yo s 2 egg whtes, beaten stff
ream butter and sugar add beaten eggs, mea and four ba e n sma
crusts that have been party coo ed.
MRS. ED ARD R. ES I K, e - ongresswoman and
wdow of the ute ongressman Esc (Tennessee).
HINESE HE
1 cupfu dates, chopped fne 2 eggs
1 cupfu pecans, cut up 1 teaspoonfu ba ng powder n
1 cupfu sugar four
cupfu four 1 pnch sat
Beat eggs and add to sugar sft four over dates and nuts add sugar and
eggs to four and nuts spread ths thc m ture thny on buttered pans and
coo n a sow oven cut n 1-nch s uares whe hot ro n powdered sugar,
f desred.
MRS. AMES P. BU HANAN, wfe of ongressman Buchanan (Te as).
HO O ATE AKES
4 tabespoonfus cocoa 1 cupfus four
1 cupfu m , sweet 1 teaspoonfu vana
2 eggs 1 teaspoonfu soda
Butter, sze of an egg 2 tabespoonfus water, bong
1 cupfu sugar
M cocoa, cupfu m , and eggs do not beat, but str a together
coo n doube boer unt thc and smooth remove from fre add butter
et coo add other Mt cupfu m , sugar, four, and vana beat m ture add
soda dssoved n bong water ba e n sma gem tns ce wth foowng
recpe:
Mocha Icng
2 to 4 tabespoonfus butter 2 tabespoonfus cocoa or 2
1 cupfus powdered sugar s uares chocoate
offee, strong, hot teaspoonfu vana
Met butter and chocoate together str n sugar add enough hot coffee
to ma e m ture spread ncey nuts may be added.
MRS. OHN B. KENDRI K, wfe of Senator Kcndrc ( yomng).
HRUS IKI
( rsp try ca es)
6 egg yo s 1 tabespoonfu rum, whs ey,
6 tabespoonfus sugar or acoho
pnt sweet cream 1 pounds four
Pnch of sat
M the ngredents together ro out very thn and cut n strps 5 by 2
nches ma e a st n the center about 2 nches ong ta e one end of the
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126 THE ONGRESSIONA OOK BOOK
dough, sp t through the cut ( e a bow), fry n deep fat, dran on brown
paper when draned, powder wth confectoners' sugar.
MRS. OHN ..ss SKI, wfe of ongressman esns (Mchgan).
INNAMON RISPS
cupfu four 1 teaspoonfu cnnamon
1 teaspoonfu ba ng powder cupfu butter
cupfu sugar cupfu m
M ngredents thoroughy, usng enough four f more s needed to ma e
a stff dough, ro ghty, and cut nto s uares. Ba e on greased pans n
moderate oven.
MRS. . HAMPTON MOORE, wfe of e - ongressman Moore (Pennsyvana).
OOKIES A MOND
pound butter pound amonds, banched and
pound four roed
pound whte sugar emon, uce of and a tte of
2 eggs, unbeaten the grated rnd
M we and et stand 12 hours n ce bo ro and cut very thn eeps
ndefntey.
Mas. GU M. GI ETTE, wfe of ongressman Gette (Iowa).
A MOND OOKIES
1 pound butter Grated rnd of 1 emon
2 cupfus sugar pound amonds, banched and
4 cupfus four chopped
4 eggs
ream 1 cupfus sugar wth butter add eggs, then four add emon and
haf of the amonds brown other haf cup of sugar wth the remanng amonds
and sprn e over top of coo es ba e n hot oven 10 mnutes.
MRS. MI HAE HART, wfe of ongressman Hart (Mchgan).
A MOND OOKIES
1 cupfu granuated sugar 1 cupfus four
1 cupfu butter 2 teaspoonfus ba ng powder
2 whoe eggs 1 cupfu ground amond nuts
1 teaspoonfu ground cardamon Grated rnd of 1 emon
ream butter and sugar add eggs beaten ght add nuts, cardamon. emon
rnd sft four and ba ng powder and add ast drop from spoon ba e n a
moderate oven (400 ).
MRS. BERNHARO M. A ORSEN, wfe of ongressman acobsen (Iowa).
A MOND OOKIES
1 cupfu amonds, ground 3 tabespoonfus powdered sugar,
1 cupfus four heapng
pound butter, meted 1 tabespoonfu vana
eave brown s ns on the amonds put through grnder m ngredents
together coo n sow oven when cod, ro n powdered sugar shape coo es
n very sma crescent form.
MRS. R. E ING THOMASON . wfe of onerrossman Thomason (Te as).
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OOKIES AND SMA AKES 127
A MOND RES ENT OOKIES
1 cupfu butter creamed wth cupfu four
cupfu sugar 1 cupfu powdered sugar
1 cupfus four 1 teaspoonfu cnnamon
cupfu chopped amonds
Ma e ros sze of penc ch and cut n 2 nch engths ba e 15 mnutes
whe hot, ro n powdered sugar and cnnamon dough may be made n ros
and sced.
MRs. GEORGE DURGAN, wfe of ongressman Durgan (Indana).
AUNT MO IE'S OOKIES
1 egg 1 eve teaspoonfu soda
1 cupfu granuated sugar 2 eve teaspoonfus ba ng
cupfu m or cream powder
3 cupfus four eve teaspoonfu sat
1 teaspoonfu favorng (vana) cupfu butter
ream butter and sugar add egg, m , and favorng m four, soda,
ba ng powder, and sat, and sft nto ud m ture a tte more four may
be added f dough s too soft to hande ro thn cut wth coo e cutter
pace on we-greased sheet, not ute touchng each other ba e unt decatey
brown.
Mss. MATTHR M. NEE , wfe of Senator Neey ( est rgna).
BA DRIDGE OOKIES
(Orgna)
2 eggs 3 cupfus four
2 scant cupfus sugar 1 teaspoonfu soda dssoved n
1 cupfu sweet m water
1 cupfu shortenng ana or emon e tract
2 teaspoonfus ba ng powder 1 cupfu nuts or rasns
MRS. H. . BA Rn aE, wfe of the e -Governor of Idaho.
BREAD RUMB OOKIES
1 cupfu brown sugar cupfu moasses
cupfu ard cupfu coffee or water, cod
2 cupfus bread crumbs 1 teaspoonfu soda
2 eggs, beaten cupfu rasns
2 cupfus four, sfted 1 teaspoonfu cnnamon
teaspoonfu coves
ream sugar wth ard add bread crumbs, moasses, cod water or coffee,
beaten eggs sft four, soda, cnnamon, and coves together add to m ture
add rasns drop m ture from spoon on greased pan ba e.
MRS. DAN AUGH, wfe of e - ongressman augh (Indana).
BUTTER OOKIES
1 pound butter I teaspoonfus ba ng powder
2 cupfus sugar 3 cupfus of four or enough to
2 eggs ma e stff dough
et stand overnght ro rea thn brush top wth egg, cnnamon, and ms.
Mas. I IAM . E SON, wfe of e - ongressman Neson (Mssour).
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128 THE ONGRESSIONA OOK BOOK
BUTTERS OT H OOKIES
4 cupfus brown sugar 1 teaspoonfu soda, eve
1 cupfu butter 2 teaspoonfus water
4 eggs, beaten separatey 1 teaspoonfu vana, eve
6 cupfus four, sfted 1 cupfu bac wanut meats
ream sugar and butter add beaten yo s and whtes of eggs and four,
dssove soda n water add soda, vana, and nut meats mod nto 2 oaves,
1 nches thc by 2 nches wde put n refrgerator unt mornng sce
about nch thc ba e n medum oven.
MRS. S OTT EA ITT, wfe of e - ongressman eavtt (Montana).
HO O ATE OOKIES
4 eggs, sghty beaten 2 teaspoonfus vana
1 pound confectoners' sugar 1 cupfu four
7 s uares chocoate, meted 1 teaspoonfu ba ng powder
Beat eggs and sugar together 20 mnutes add meted chocoate and vana
sft four and ba ng powder add to m ture drop from teaspoon ba e
5 to 7 mnutes.
Mas. PHI IP A. GOOD IN, wfe of ongressman Goodwn (New or ).
HO O ATE DROP OOKIES
2 s uares chocoate 1 egg
cupfu fat 1 cupfus four
1 cupfu brown sugar teaspoonfu soda
teaspoonfu sat teaspoonfu vana
cupfu sweet m cupfu wanut meats
ream sugar and shortenng add we-beaten egg, meted chocoate, vana
add aternatey the m and dry ngredents together when we bended, add
nut meats and drop on coo e sheet ba e n moderate oven.
MRS. GEORGE A. DONDERO, wfe of ongressman Dondero (Mchgan).
HO O ATE DROP OOKIES
cupfu butter 1 teaspoonfu ba ng powder
1 cupfu brown sugar teaspoonfu soda
1 egg teaspoonfu sat
2 s uares chocoate, meted 1 cupfu nuts
cupfu m 1 teaspoonfu vana
1 cupfus four
ream butter and sugar thoroughy add egg and chocoate beat add m ,
four, ba ng powder, sat, whch has been sfted together drop by teaspoon
on a buttered ba ng sheet ba e from 3 to 5 mnutes or unt done frost wth
chocoate powdered sugar frostng.
MRS. RED . GI HRIST, wfe of ongressman G chrst (Iowa).
HO O ATE NUT OOKIES
1 cupfu brown sugar Sat
cupfu butter teaspoonfu soda
cupfu m 2 s uares chocoate, meted
1 cupfus four cupfu wanuts
1 egg
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OOKIES AND SMA AKES 129
ream butter and sugar add meted chocoate, aso m dssove soda n
a tte water and add four sfted wth 1 teaspoonfu sat asty, beaten egg
and wanuts. Drop on buttered tns frost wth fudge frostng.
MRS. GEORUE . B AN HARD, wfe of ongressman Bancard ( sconsn).
HRISTMAS OOKIES (Sprngs)
4 eggs 1 teaspoonfu anseed
1 pound sugar teaspoonfu carbonate am-
1 pound four mona
Beat eggs we, add grated anseed and sugar add grated ammona and
four use ca e forms cut nto dfferent shapes et stand on foured board n
warm room overnght ba e n moderate oven n the mornng. ery good
coo es.
MRS. STE ART APP ER , wfe of e - ongressman Appeby (New ersey).
O OANUT OOKIES
1 cupfu sugar 1 cupfu grated cocoanut
cupfu butter ana or emon
2 eggs, beaten 1 teaspoonfu ba ng powder
1 tabespoonfu m our
M sugar and butter we add eggs, m , cocoanut favor wth vana
or emon add ba ng powder wth four enough to ro thn.
, Iss. . SNIK SPE MAN BEAKES, wdow of ongressman Bea ea (Mchgan).
REAM OOKIES
1 cupfus soft sugar 2 teaspoonfus ba ng powder
94 cupfu butter cupfu cream
3 eggs our to ma e stff dough
Sat
MRS. n. I M ARNG D, wfe of ongressman Arnod (Inos).
REAM HEESE OOKIES
1 Phadepha cream cheese 1 cupfu four s
pound butter '
ream cheese and butter together add four m we pace n refrgera-
tor overnght ro out thn cut n s uares put a spoonfu of ey or am
n each s uare turn up corners ba e n hot oven about 15 mnutes.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
DATE AND NUT OOKIES
1 cupfu powdered sugar 1 cupfu dates, cut fne
1 cupfu bro en Engsh wanuts 2 egg whtes
Pnch of sat
Beat egg whtes unt stff add sugar, beat agan add nuts, dates, and
pnch of sat drop on buttered tns ba e n sow oven unt brown, about
20 mnutes.
MRS. T. RANK APP ER , wdow of the ate ongressman Appeby (New ersey).
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130 THE ONGRESSIONA OOK BOOK
DATE AND NUT OOKIES
1 cupfus Eage Brand con- Pecans
densed m avorng or spces, f desred
Ground dates
To m add ground dates and pecans to ma e a very thc paste, or a
the m w hod drop on buttered tn and ba e.
Mas. A ARI) H. GAS ITE, wfe of ongressman Gas ue (South arona).
DROP OOKIES
1 cupfus brown sugar 1 cupfu nut meats
1 cupfu butter 1 teaspoonfu ba ng powder,
2 eggs and m wth
1 teaspoonfu soda dssoved n 2 cupfus four
cupfu hot water 1 tabespoonfu cnnamon, or
pound rasns more
Drop from spoon and ba e.
MRS. GA E H. STA KER. wfe of ongressman Sta er (New or ).
DROP SOUR REAM OOKIES
1 cupfus sugar 2 cupfus four
cupfu butter, or a tte ess 2 teaspoonfus ba ng powder
3 eggs Sat
1 cupfu sour cream 1 teaspoonfu emon favorng
1 teaspoonfu ba ng soda
ream sugar and butter add eggs we beaten m soda and sour cream
add sfted four, ba ng powder, sat, and favorng drop by spoon on a we-
buttered coo e tn ba e unt a pretty goden coor.
s. GAR M. EH,I M, N. wfe of ongressman edeman (Mchgan).
IG OOKIES
1 pound or 1 arge cupfu fgs. 2 cupfus sugar
cut fne 2 eggs
1 cupfu butter
M ngredents add enough four to ro out.
The ate MRS. ANDRIEUS A. ONES (New Me co).
I ED OOKIES
2 cupfus oatmea, ground fne cupfu thc sour m or
2 cupfus four sweet m wth 3 teaspoon-
1 cupfu sugar fus ba ng powder
cupfu shortenng teaspoonfu sat f use Snow-
teaspoonfu soda drft
ng
1 cupfu sugar cupfu nuts wth 1 cupfu
1 cupfu water rasns
1 pac age dates or
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OOKIES AND SMA AKES 131
M and ro thn on foured board cut wth coo e cutter and ba e 10
or 12 mnutes stone dates (or nuts and rasns) and run them through food
chopper coo wth water and sugar for fng unt t thc ens pace a spoonfu
of m ture between 2 coo es before they are ba ed and press together ba e
n hot oven.
MRS. KNUTE Hn- , wfe of ongressman H ( ashngton).
I ED OOKIES
cupfu shortenng 3 cupfus four
1 cupfu sugar teaspoonfu sat
1 egg 4 teaspoonfus Roya ba ng
cupfu m powder
teaspoonfu soda 1 tabespoonfu vnegar
1 teaspoonfu vana e tract
ream shortenng add four, sat, and ba ng powder, whch have been
sfted together add to dough soda n vnegar ro out thn on sghty foured
board and cut wth coo e cutter pace one teaspoonfu fng on coo e
cover wth another coo e and press edges together ba e n moderate oven
12 to 15 mnutes.
ng
2 teaspoonfus four cupfu water
cupfu sugar cupfu chopped nuts
cupfu chopped rasns
M four and sugar together add water and frut coo unt thc and add
nuts.
MRS. ED ARD A KSON, wfe of e -Governor of Indana.
INNISH OOKIES
pound butter pound four
cupfu sugar teaspoonfu vana
Ro dough n a ong ro cut off sma peces about of an nch thc
and 2 nches across brush top wth yo of egg and a m ture of sugar,
cnnamon, and chopped amonds ba e on sheets of meta.
MRS. NEI S IM., wfe of e - ongressman uu (Inos).
RO EN OOKIES
1 cupfu butter teaspoonfu sat
2 cupfus brown sugar 1 cupfu nuts
2 eggs 3 cupfus four
1 teaspoonfu soda, scant
M ngredents form n oaf freeze sce very thn ba e.
MM. GERA D P. N E, wfe of Senator Nye (North Da ota).
RO EN OOKIES
1 cupfu butter 3 cupfus four, measured after
2 cupfus ght brown sugar sftng
2 eggs teaspoonfu soda
teaspoonfu sat 1 cupfu frut and nuts
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132 THE ONGRESSIONA OOK BOOK
ream butter and sugar beat n 1 egg at a tme add other ngredents
ma e nto 1 or 2 ros freeze overnght sce very thn wth very sharp nfe
ba e.
MRS. HA E NORRIS RORERTSON, daughter of Senator Norrs (Nebras a).
RUIT OOKIES
3 eggs 3 cupfus four
1 cupfus sugar teaspoonfu cnnamon
1 cupfu butter 1 cupfu chopped wanuts
1 teaspoonfu of soda dssoved cupfu chopped rasns
n 1 tabespoonfus hot cupfu chopped currants
water
ream butter and sugar thoroughy add eggs we beaten and soda we
dssoved sft four and cnnamon severa tmes dvde nto two parts add
to butter and egg m ture m asty remanng of four wth the chopped
nuts and frut drop n sma amounts on ba ng sheet.
MRS. RED H. BRO N, wfe of Senator Brown (New Hampshre).
GINGER OOKIES
(Od- ashoned)
4 eggs 1 heapng tabespoonfu soda
2 cupfus dar moasses 1 tabespoonfu gnger
2 cupfus sugar, whte or brown 1 teaspoonfu cnnamon
1 cupfu ard and butter, m ed teaspoonfu aspce
cupfu sour cream or butter- our enough to ro
m
Beat eggs and sugar together n a rather arge vesse put the ard and
moasses nto a saucepan on the stove when ard has meted, put nto the
m ture dssove soda n sour cream add to m ture add spces add enough
four to ro out dough cut wth fancy cutters before ba ng, smear tops of
coo es wth egg beaten ghty.
MRS. RORERT . TA OR, a founder of the ongressona
ub and wdow of the ate Senator Tayor (Tennessee).
I E-BO OOKIES
1 cupfu butter and ard, haf 1 teaspoonfu soda
and haf 1 teaspooufu cream of tartar
1 cupfu brown sugar 1 teaspoonfu favorng desred
1 cupfu granuated sugar teaspoonfu sat
4 cupfus four 1 cupfu chopped bac wanuts
2 eggs or other nuts
1 teaspoonfu cnnamon
ream sugar and shortenng add 1 unbeaten egg at a tme, beatng hard
after each addton sft dry ngredents together add nuts form nto two
oaves wrap n heavy wa paper pace n codest part of refrgerator eave
3 hours or more, or overnght sce thn ba e n uc oven.
Mas. HOMER BONE, wfe of Senator Bone ( ashneton).
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OOKIES AND SMA AKES 133
I E-BO OOKIES
(Ma es about 65 ca es)
cupfu shortenng teaspoonfu soda
1 cupfu brown sugar teaspoonfu sat
1 we-beaten egg M cupfu nuts
1 cupfus sfted four teaspoonfu vana
M a ngredents unt smooth form nto a ro pace n greased pan
set n ce bo for severa hours or as ong as desred cut n thn sces ba e
n very hot oven for about 5 mnutes.
Mss IROINIA EAG E, daughter of ongressman Eage (Te as).
I E-BO OOKIES
1 cupfu sugar 3 eggs, we beaten
1 teaspoonfu sat 2 teaspoonfus soda
5 cupfus four measured after t 1 teaspoonfu nutmeg or other
has been sfted twce spces
. 1 cupfu meted vegetabe fat 1 cupfu nut meats
1 cupfu brown sugar
M fat and sugar add eggs sowy, nuts, and other dry ngredents shape
n a ro and put n ce bo overnght or severa hours the ro w become
very hard, and the coo es may be sced off wth a sharp nfe, the thnner
the better a may be ba ed at once or the dough w eep for a wee , ba ng
t as needed they are crsp and nce for afternoon tea.
MRS. OE . SMITH, wfe of ongressman Smth ( est rgna).
I E-BO OOKIES
1 cupfu butter 3 cupfus four
2 cupfus brown sugar 2 fat teaspoonfus ba ng
2 whoe eggs powder
teaspoonfu sat 1 teaspoonfu vana
ream butter and sugar unt creamy add beaten eggs, m ng we nead
nto ths m ture the four, ba ng powder, sat, and vana dvde nto por-
tons ro nto shape for cuttng or put n coo e mods pace n refrgerator
overnght cut wth sharp nfe ba e n moderate oven for 15 mnutes.
MRS. HESTER THOMPSON, wfe of ongressman Thompson (Inos).
I E-BO NUT OOKIES
2 cupfus sugar 1 teaspoonfu ba ng powder
1 cupfus butter teaspoonfu sat
4 cupfus four 1 cupfu chopped nuts
3 eggs, we beaten
ream butter and sugar add we-beaten eggs add four tte at a tme
beat thoroughy when a s added ma e nto ong round oaf, wrap n coth
pace n cod pace overnght sce thn ba e n uc oven.
MRS. ETOTARD T. TA OR, wfe of ongressman Tayor ( oorado).
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134 THE ONGRESSIONA OOK BOOK
MO ASSES OOKIES
cupfu butter and ard m ed 1 egg
1 cupfu sugar 1 teaspoonfu soda
1 cupfu moasses our
teaspoonfu cnnamon
M ngredents add enough four to ma e stff ro cut out.
MRS. HARR . RANS E , wfe of ongressman Ransey (Pennsyvana).
SO T MO ASSES OOKIES
1 cupfu moasses 2 tabespoonfus warm water or
1 tabespoonfu gnger m
1 teaspoonfu soda our to m to soft consstency
cupfu butter
M n order gven, dssovng soda n the m ro out of an nch
thc cut ba e.
MRS. RANK IN S. BI INGS, wfe of e -Governor Bnga ( ermont).
MORA IAN HRISTMAS OOKIES
2 pounds four 1 tabespoonfu cnnamon
1 pound brown sugar 1 uart New Oreans moasses
1 pound shortenng, butter or teaspoonfu soda dssoved n
ard a very tte vnegar
1 tabespoonfu coves 1 teaspoonfu gnger
M four, sugar, shortenng, and spces wor we wth hands unt m ed
m and add soda and moasses ro thn cut n shapes.
MRS. I IAM RAD ORD O E, wfe of e - ongressman oye (Pennsyvana).
MORA IAN HITE HRISTMAS OOKIES
1 pound butter 1 teaspoonfu soda dssoved n
3 cupfus granuated sugar hot water
5 eggs Enough four to ma e stff
1 cupfu sweet cream dough
avor wth vana
Ro thn cut wth fancy ca e cutters dough must be cod.
MRS. I IAM RAD ORD O E, wfe of e - ongressman oye (Pennsyvana).
OATMEA OOKIES
1 cupfu sugar tabespoonfu ba ng soda
1 cupfu bacon drppngs , bo fu rasns, seeded
(butter or ard may be used, 2 cupfus roed oats, uncoo ed
but drppngs are better) 2 cupfus four
2 eggs Sat, pnch of
5 tabespoonfus m , sweet 1 teaspoonfu cnnamon
1 cupfu nuts, chopped
M drppngs, sugar, m , four, soda, eggs, and rasns, addng oatmea
ast add nuts to mprove ths recpe when m ture s we m ed, drop from
spoon on greased tns ba e very sowy to ma e t easer, four the fngers
ro dough nto sma bas pace far apart n the tns so that every coo e
s we rounded and browned about 20 mnutes w coo one panfu.
SENATOR HATTIE ARA A , wdow of the ate Senator araway (Ar ansas)
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OOKIES AND SMA AKES 135
OATMEA OOKIES
cupfu butter cupfu nuts
1 cupfu brown sugar 1 cupfus four
1 egg teaspoonfu sat
2 tabespoonfus m 1 teaspoonfus ba ng powder
1 cupfus uc oats teaspoonfu soda
cupfu seedess rasns 2 teaspoonfus cnnamon
Sft the dry ngredents together and m to the above n order gven drop
by spoonfus on we-greased ba ng sheet ba e n moderate oven 10 mnutes.
MRS. RIOHT PATMAN, wfe of ongressman Patman (Te as).
OATMEA ROSTED OOKIES
cupfu fat teaspoonfu mace
1 cupfus ght brown sugar teaspoonfu sat
2 eggs 1 cupfu chopped rasns
cupfu sour m 1 teaspoonfu soda
1 teaspoonfu vana 1 cupfu browned oatmea fa es
2 teaspoonfus cnnamon (to brown, pace n a mod-
teaspoonfu coves erate oven)
ream the fat add the sugar, eggs, and m add the rest of the n-
gredents bend we pace portons upon a greased ba ng sheet fatten down
wth a nfe ba e n a moderate oven for 10 mnutes coo and frost.
rostng
11 teaspoonfu butter teaspoonfu sat -
4 tabespoonfus hot coffee 1 cupfus powdered sugar
1 teaspoonfu vana
M the butter, hot coffee, vana, and sat add the sugar beat unt stff
enough to spread carefuy frost the coo es.
MRS. ESTKR . DI KINSON, wfe of Senator Dc nson (Iowa).
O D- ASHIONED OOKIES
1 cupfu sugar 2 teaspoonfus ba ng powder
2 eggs our to ma e soft dough
cupfu butter Nutmeg or vana favorng
2 tabespoonfus sweet m
ream butter and sugar we add eggs add ba ng powder to four, sft,
and add to butter-sugar m ture eep addng four f necessary unt dough
can be roed very thn cut wth bscut or fancy cutter sprn e top wth
sugar ba e n hot oven.
Mss. AMES H. PATTEN, daughter of the ate Senator atmer (South arona).
RO K OOKIES
1 cupfu butter 1 teaspoonfu cnnamon
I cupfus brown sugar 1 pound Engsh wanuts or
3 eggs pecans
, cupfus four sfted, wth 1 pound dates, cut fne
1 teaspoonfu soda
Drop on buttered tn and ba e about 6 to 10 mnutes.
MRS. D. . DORRINS, wfe of ongressman Dobbns (Inos).
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130 THE ONGRESSIONA OOK BOOK
RI H OOKIES
6 tabespoonfus butter 94 cupfu four
cupfu sugar teaspoonfu vana
1 egg, we beaten
Drop very sma porton on pan, pace rasns or nuts on top and ba e n
rather uc oven.
MRS. AREN E . MOR E , wfe of e -Governor Morey ( oorado).
"S" OOKIES
1 pound four 2 eggs
10 ounces butter teaspoonfu vana e tract
10 ounces granuated sugar teaspoonfu emon e tract
or four and butter together e pe crust beat sugar and eggs together
add e tract and combne wth four m ture ch overnght shape wth
fngers nto etter "S," 2 nch sze ba e n a sow oven.
MRS. ous MURPH , wfe of Senator Murphy (Iowa).
SUGAR OOKIES
pound butter 1 teaspoonfu vana
1 cupfu sugar 2 cupfus we-sfted four
3 eggs 2 eve teaspoonfus ba ng
1 heapng teaspoonfu caraway powder
seed
ream butter and sugar add eggs, puttng n one at a tme, and strrng
constanty add rest of ngredents before cuttng, sprn e sugar on top the
ast coo es out w be dry, so have butter handy to mosten.
MRS. EORGE BURNHAM, wfe of ongressman Burnham ( aforna).
SUGAR OOKIES ITH E ENTERS
cupfu butter 2 cupfus four
1 cupfu granuated sugar 2 teaspoonfus ba ng powder
2 eggs 1 teaspoonfu emon uce
1 tabespoonfu m
ream shortenng add sugar, beaten eggs, m , and emon uce sft
four and ba ng powder and add to m ture ch dough thoroughy ro
of the dough on a we-foured board to about nch n thc ness cut
wth sma round cutter and pace on a buttered ba ng sheet. In the center
of each coo e pace about a teaspoonfu of ey, am, or marmaade (currant
ey s decous n them). Ro other haf of dough same thc ness cut
coo es and pace one over each coo e that has the fng on t s ueeze edges
together and sprn e a tte granuated sugar over each one ba e n a
moderate oven. These coo es cost a tte bother, but they arc we worth
the troube use sma cutter to ma e 35 coo es.
MRS. I IAM H. R AN, a founder of the ongressona
ub and wfe of e - ongressman Ryan (New or ).
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OOKIES AND SMA AKES 137
BRO N SUGAR OOKIES
2 cupfus brown sugar 1 arge nutmeg, grated, or 1
2 eggs, unbeaten teaspoonfu nutmeg
1 cupfu butter our
1 teaspoonfu soda cupfu water, cod
M ngredents add enough four to ma e stff dough dssove soda n
cod water spread on greased pan ba e.
MRS. AS E . GRONNA, wdow of the ate Senator Gronna (North Da ota).
BRO N SUGAR OOKIES
1 cupfus brown sugar 3 tabespoonfus water
1 scant cupfu butter 1 cupfu nuts
3 eggs, beaten 1 cupfu rasns
1 teaspoonfu soda 2 cupfus four
Drop from spoon on a buttered tn to ba e.
Maa. OHN E. MII.T.KK, wfe of ongressman Mer (Ar ansas).
STU ED OOKIES
1 cupfu sugar 3 cupfus sfted four
cupfu shortenng 3 teaspoonfus ba ng powder
cupfu sweet m 1 egg
Ro thn, put fng between ba e uc y ma es 2 dozen.
ng
1 cupfu cut rasns 1 cupfu hot water
cupfu sugar ana
1 tabespoonfu four
et bo and coo.
MRS. BERTRAND H. S.NKI. , wfe of ongressman Sne (New or ).
S EDISH OOKIES
cupfu butter 1 cupfus four
1 cupfu sugar 2 teaspoonfus ba ng powder
1 egg nnamon
Amonds, banched Sugar
1 egg whte
ream butter we add sugar graduay add egg, we beaten sft n the
four and ba ng powder, m ng thoroughy et stand n ce bo overnght ro
out, ne t mornng, nto a dough nch thc cut n rounds brush over
wth egg whte sprn e wth sugar m ed wth cnnamon banch amonds
spt them arrange 3 haves, fower-peta fashon on each coo e ba e from
12 to 15 mnutes n a sow oven 300 .
MRS. IRRA . B A K OOD, wfe of the Governor of South arona.
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138 THE ONGRESSIONA OOK BOOK
S EDISH OOKIES
1 pound butter 5 cupfus four
1 cupfu sugar ana
2 egg yo s
Ro very thn and brush each coo e wth beaten egg sprn e wth
chopped nuts and granuated sugar, m ed ba e.
MRS. Dow . HARTER, wfe of ongressman Barter (Oho).
A NUT OOKIES
3 eggs 2 cupfus bac wanuts, chopped
2 cupfus brown sugar fne
9 tabespoonfus four
Beat eggs very ght add the brown sugar beat agan unt very ght
and foamy m a the four and bac wanuts drop n sma bts from tea-
spoons on greased tns and ba e n moderate oven.
MRS. REDERI K v. MAGRAD , wfe of e - ongressman Magrady (Pennsyvana).
B A K A NUT OOKIES
4 eggs 8 good tabespoonfus four
1 pound brown sugar teaspoonfu sat
1 pound bac wanuts teaspoonfu ba ng powder
Put wanuts through meat grnder drop a teaspoonfu of batter on greased
tns and ba e n a moderate oven.
MRS. . RO AND KIN ER, wfe of ongressman Knzer (Pennsyvana).
ORN AKE DAINTIES
2 egg whtes ,-s cupfu sugar
cupfu cocoanut teaspoonfu sat
3 cupfus cornfa es cupfu nuts
Beat egg whtes unt stff beat n sugar and sat fod n cocoanut, nuts,
and cornfa es drop by teaspoonfus on a we-greased pan ba e about 5
mnutes.
MRS. -. 'KI.I. B. MA IK D, wfe of e -Senator Mayfed (Te as).
RAB DAINTIES
3 egg yo s cupfu cream, sweet or sour
2 whoe eggs 1 teaspoonfu vana
5 tabespoonfus powdered teaspoonfu sat
sugar our
Beat eggs we add powdered sugar, cream, vana, and sat m we use
enough four so as to have batter as for pe crust ro out thn cut nto strps
about 5 nches ong and 1 nches wde st each strp 1 nch n center
ta e corner of strp and pu through st so as to form a not fry n deep
fat unt ght brown dran on paper sprn e wth powdered sugar serve.
Mas. OHN B. SOSSO SKI, wfe of e - ongressman Sosnows (Mchgan).
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OOKIES AND SMA AKES 139
REAM PU S
cupfu butter 1 cupfu four
1 cupfu bong water Sat, dash of
4 eggs
Put butter, water, and sat n a saucepan pace on the range when bong
pont s reached, add four a at once and str vgorousy unt batter s smooth
remove from the fre add unbeaten eggs, one at a tme, beatng unt we
m ed and smooth drop on buttered coo e pan 1 nches apart use about
2 tabespoonfus of the batter for each puff ba e 35 mnutes n a hot oven
when cod, f wth whpped cream sprn e a tte powdered sugar over
each puff.
MRS. AvouaT H. ANDRESEN, wfe of e - ongressman Andresen (Mnnesota).
REAM PU S
1 cupfu hot water 1 cupfu four
cupfu butter 3 eggs, unbeaten
Put hot water and butter n saucepan when bong, add four and str
uc y together remove beat unt smooth when coo, add eggs and beat 5
mnutes drop on buttered tns ba e 25 mnutes n we-heated oven do not
open oven door for 10 mnutes, then carefuy ths ma es 1 dozen puffs.
ream
1 cupfu m 1 tabespoonfu cornstarch
1 cupfu sugar 1 egg
Heat m n doube boer add sugar, cornstarch, and egg when coo, add
a tte sat favor wth vana.
MRS. IRA G. HERS . , wfe of e - ongressman Hersey (Mane).
RU ERS
1 cupfus sugar 1 teaspoonfu vana or nutmeg
1 cupfu m teaspoonfu sat
2 eggs 2 teaspoonfus ba ng powder
3 tabespoonfus butter
our enough to ma e a stff batter ro out cut fry n deep fat ro n
puverzed sugar.
MRS. THOMAS P. BA ARD, wfe of e -Senator Bayard (Deaware).
RU ERS
ream 1 cupfu sugar wth 4 tabespoonfus meted fat add 2 eggs beat
we add aternatey 1 cupfu of sour m , n whch s beaten 1 teaspoonfu
ba ng soda and about 5 cupfus of four, n whch s sfted 1 teaspoonfu
ba ng powder favor wth nutmeg pace a tte at a tme on foured board
cut a pece about 4 nches ong, 1 nch wde ro n hands and twst and brng
ends together drop nto deep, hot fat to fry use Mazoa o when done, pace
them on ungazed brown paper to remove e cess fat before rong them n
sugar.
MRS. REDERI K M. MAGRAD , wfe of e - ongressman Magrady (Pennsyvana).
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140 THE ONGRESSIONA OOK BOOK
NE ENG AND RU ERS
Beat 2 eggs unt ght add cupfu sugar beat agan add cupfu cream
m we favor wth 1 teaspoonfu vana sft n 3 cupfus four, wth whch
has been sfted 1 teaspoonfu cream of tartar add teaspoonfu soda ds-
soved n tte water ro out rather thn cut wth cruer cutter fry n
smo ng hot fat.
MRS. GEORGE PA NE Mc. .v wfe of the ate Senator Mc ean ( onnectcut).
R BABIES
1 cupfu granuated sugar teaspoonfu sat
1 cupfu ard 1 heapng teaspoonfu soda ds-
1 egg soved n 1 measurng cupfu
1 cupfu moasses hot water
2 teaspoonfus cnnamon and 5 cupfus four
nutmeg 1 cupfu rasns
Drop on ba ng sheet but do not et touch ba e n rather sow oven for
about 15 mnutes or unt done.
MRS. HARR . RANS E , wfe of ongressman Ransey (Pennsyvana).
R ORS
1 cupfu moasses 1 egg
1 cupfu sugar 1 teaspoonfu soda
1 cupfu butter 2 teaspoonfus cnnamon
2 cupfu m
M ngredents four to ma e ute stff drop by teaspoonfus on greased
paper.
MRS. HAR ES A. EATON, wfe of ongressman Eaton (New ersey).
DATE BARS
1 cupfu brown sugar 1 cupfu four
cupfu butter 1 teaspoonfu cnnamon
1 cupfu nuts, cut n sma peces 1 teaspoonfu ba ng powder
1 arge pac age dates, roed n 3 eggs, beaten separatey,
powdered sugar and cut n fodng n whtes ast
sma peces
Ba e n moderate oven dust wth powdered sugar on removng from oven
et reman n pan unt cod before cuttng nto bars ths recpe ma es about
40 bars.
MRS. THOMAS A. ENKINS, wfe of ongressman en ns (Oho).
DATE AND NUT BARS
1 cupfu four 3 eggs
1 cupfu sugar 1 teaspoonfu vana
1 cupfu dates, cut fne 1 teaspoonfu soda, dssoved n
1 cupfu chopped nuts a tte hot water
1 teaspoonfu ba ng powder 3 teaspoonfus m
1 teaspoonfu sat
M a dry ngredents together n one bow m a uds n another
bow and pour over dry ngredents pour n buttered ba ng tn spread n a
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OOKIES AND SMA AKES 141
thn ayer ba e n a moderate oven et get entrey coo cut n s uares ro
n powdered sugar.
MRS. RORERT . RAMSA , wfe of ongressman Ramsay ( est rgna).
DATE M STERIES
2 cupfus four 2 cupfus roed oats, not the 3
1 cupfu brown sugar mnute
1 teaspoonfu soda 1 cupfu butter, meted
M thoroughy a the dry ngredents str n the meted butter dvde the
m ture, usng sghty more for the bottom of the coo e pat frmy on a
buttered coo e sheet cover wth a paste made of one pound of dates sprn e
over ths the remanng four m ture pat down genty ba e 50 mnutes n a
moderatey sow oven.
MRS. OHN ,. DINGE , wfe of ongressman Dnge (Mchgan).
DATE POR UPINES
2 tabespoonfus butter 2 cupfus dates, cut fne
2 cupfus sugar 2 cupfus wanuts, cut not too
4 eggs fne
1 tabespoonfu vana Shredded cocoanut
ream butter add sugar and eggs, we beaten add cut dates and nuts
add vana wth 2 spoons pc up some of the m ture drop nto bow of
cocoanut turn over and over unt covered we wth cocoanut drop n buttered
pans to ba e pace pans above and beow coo e tn to prevent cocoanut from
scorchng ba e at 320 .
MRS. I IAM . GREGOR , wfe of ongressman Gregory (Kentuc y).
DATE RO KS
2 cupfus sugar 1 teaspoonfu cnnamon
1 cupfu butter teaspoonfu soda
4 eggs teaspoonfu cream of tartar
2 bo es dates 4 cupfus four
pound Engsh wanut meats
Sft dry ngredents together cream butter and sugar add we-beaten eggs
cut dates n uarters and nuts n sma peces add four, dates, and nuts drop
wth a teaspoon ba e n a moderate oven use no water or m n ths recpe.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
DOUGHNUTS
One cupfu sugar, 1 egg, beaten together reduce a teaspoonfu of thc cream
wth enough m to dssove 1 teaspoonfu soda add sat, cnnamon, or nut-
meg, 1 uart four, 2 teaspoonfus cream tartar m wth m , usng a nfe
to beat wth, as soft as can be handed ro out the dough an nch thc cut
for crusted doughnuts ths recpe has been n use for 100 years n our famy.
MRS. A IN D. PAIOE, wfe of e - ongressman Page (Massachusetts).
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142 THE ONGRESSIONA OOK BOOK
DOUGHNUTS
2 eggs 1 sha e of nutmeg
1 cupfu sugar 1 sha e of cnnamon
1 cupfu sweet m Pnch of sat
2 teaspoonfus ba ng powder
M use as tte four as possbe to hande fry at once.
MRS. OHN E. EEKS, wfe of the e -Governor of ermont.
DOUGHNUTS
cupfu sugar teaspoonfu sat
1 round tabespoonfu butter or 1 cupfu sweet m
rsco 1 teaspoonfu emon e tract
3 eggs, we beaten teaspoonfu nutmeg
4 cupfus four nnamon
3 eve teaspoonfus ba ng Hot grease
powder
ream the sugar and butter add we-beaten eggs sft four, ba ng powder,
and sat 3 tmes add aternatey wth m favor wth emon e tract and nut-
meg ro out to -nch thc ness cut wth doughnut cutter fry n deep hot
grease unt brown ro n sugar and cnnamon or eave pan, f preferred.
Mas. MI TON H. EST, wfe of ongressman est (Te as).
MO ASSES DOUGHNUTS
1 cupfu moasses 2 tabespoonfus meted butter
1 cupfu sweet m 2 eggs
1 teaspoonfu soda Nutmeg
1 teaspoonfu cream tartar
M n order gven wth four to ro out fry.
MRS. IRA G. HERSE , wfe of e - ongressman Hersey (Mane).
POTATO DOUGHNUTS
3 eggs, beaten teaspoonfu soda
2 cupfus granuated sugar 4 teaspoonfus ba ng powder
5 cupfus four, sfted teaspoonfu sat
3 tabespoonfus butter, meted teaspoonfu mace or nutmeg
Mashed potatoes rsco
cupfu sour m esson o
Beat eggs beat n granuated sugar m n 2 cupfus warm mashed potatoes
and meted butter str soda nto the sour m and add to above add sat,
ba ng powder, and the mace or nutmeg. About 5 cupfus of sfted four w be
needed, but do not put t a n at once usuay one can m n 4 cupfus, then
reserve the ffth for the board ony ro out part at a tme. or fryng, the
best combnaton s rsco and esson o, n an ron ette, deep enough
and arge enough to fry 6 or 8 doughnuts at a tme use a medum-szed cutter,
wth a hoe n the center. or ten tme ma e doughnuts nto tte fancy heart,
damond, spade shapes, and sprn e wth powdered sugar.
MRS. ARTHUR ANDENRERG, wfe of Senator andenberg (Mchgan).
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OOKIES AND SMA AKES 143
POTATO DOUGHNUTS
2 cupfus sugar 1 heapng teaspoonfu butter
1 cupfus hot mashed potatoes 4 teaspoonfus ba ng powder
1 cupfu sweet m 1 teaspoonfu sat
2 eggs 5 to 7 cupfus sfted four
MRS. RANK . KNI IN, wfe of ongressman Knffn (Oho).
SOUR REAM DOUGHNUTS
2 cupfus four 2 cupfus sour cream
4 eggs 1 teaspoonfu soda
1 teaspoonfu sat avorng, vana or nutmeg
Dssove soda n a tte warm water add to the cream add eggs, sugar, sat,
uud four beat n four to ma e a soft dough ro and cut fry n deep fat.
MRS. AREN E EA, wfe of ongressman ea ( aforna).
GEM AKES
cupfu butter 2 tabespoonfus ba ng powder,
I cupfus sugar sfted n
3 we-beaten eggs 2 cupfus four
1 cupfu m ana
ream together butter and sugar add eggs, m , pnch of sat, and ba ng
powder sfted n four favor wth vana ba e n uc oven.
MRS. AU . BA HMANN, wfe of e - ongressman Bachmann ( est rgna).
UM- UM GEMS
(Ma es 18 ca es)
cupfu shortenng 1 teaspoonfu nutmeg
1 cupfu brown sugar 1 teaspoonfu coves
1 egg 1 cupfu rasns
1 cupfu sour m cupfu wanut meats, chopped
2 cupfus four 2 tabespoonfus emon uce
1 teaspoonfu soda 1 teaspoonfu ba ng powder
1 teaspoonfu cnnamon
Bend shortenng, sugar, and egg at one tme add sour m str n sfted
dry ngredents add rasns and nuts pour nto greased cup-ca e tns or paper
ba ng cups ba e n moderate oven (350 .) for 15 to 20 mnutes, or unt
done ca es may be ced at the tme of ba ng or ater.
MRS. I IAM 3. GRAHAM, wfe of the Presdng udge
of U. S. ourt of ustoms and Patent Appeas.
GERMAN AKES OR OOKIES
1 cupfu butter, creamed 1 teaspoonfu vana
1 cupfu powdered sugar Mape srup
6 egg yo s, beaten ght herres (canded) and amonds
3 cupfus sfted pastry four
Ro n -nch sheet and cut nto round coo es brush wth mape srup
stc each one wth bts of amonds and canded cherres ba e n hot oven
eep crsp n an aumnum-covered pan have dough cod when t s roed out.
MRS. RORERT . GAMR E, a founder of the ongressona
ub and wfe of e - ongressman Gambe (New or ).
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144 THE ONGRESSIONA OOK BOOK
GINGER AKES
1 cupfu brown sugar 4 cupfus four
1 cupfu butter and ard, m ed 1 teaspoonfu gnger
2 eggs 1 teaspoonfu soda dssoved n
1 cupfu moasses tabespoonfu bong water
1 cupfu sour m
Ba e n gem pans.
MRS. HARR . RANS E , wfe of ongressman Ransey (Pennsyvana).
GINGER DREAMS
1 cupfu brown sugar 1 dessert spoonfu soda
1 cupfu ard 1 tabespoonfu gnger
1 cupfu moasses 1 teaspoonfu cnnamon
1 cupfu hot water Dash of sat
our enough to ma e a soft dough m batter n the evenng et stand
overnght ba e n the mornng ro 4 nch thc cut wth cocoa can cover
ba e at 350 . cover wth the foowng whte frostng:
3 cupfus whte sugar 1 cupfu sweet m
Bo unt t stc s together when a tte s dropped n cod water ta e off
the stove set n a pan of cod water to coo add butter the sze of an egg
beat unt thc enough to spread on the coo es.
MRS. AUGUST H. ANDRESEN, wfe of e - ongressman Andresen (Mnnesota).
GINGER SNAPS
3 cupfus moasses 1 tabespoonfu gnger
1 cupfu butter 1 teaspoonfu soda
Bo moasses put n butter and soda whe hot whe hot, pour t on four
n whch gnger has been we m ed use enough four to ma e stff dough ro
thn cut wth sma bscut cutter ba e n moderate oven.
MRS. G O ER H. AR , wfe of ongressman ary (Kentuc y).
O D- ASHIONED GINGER SNAPS
cupfu shortenng 4 cupfus four
1 cupfus sugar cupfu moasses
2 eggs 1 teaspoonfu cnnamon
4 teaspoonfus soda 1 teaspoonfu gnger
ream shortenng add sugar and cream we add beaten eggs and moasses
add soda whch has been dssoved n 4 teaspoonfus hot water sft four,
cnnamon, and gnger together add to frst m ture ro out very thn and cut
f dough becomes hard to hande, put nto refrgerator unt frm ba e from
10 to 15 mnutes n moderate oven of 350 .
Mss. MI ARD . A D E , wfe of ongressman adwe ( orda).
O D- ASHIONED GINGER SNAPS
1 cupfu sugar cupfu warm water
2 cupfu shortenng A tte sat (about teaspoon-
2 cupfus srup (Northern-grown fu)
sorghum best) 1 tabespoonfu gnger
2 teaspoonfus soda, dssoved n our to hande
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_ OOKIES AND SMA AKES 145
ream sugar and shortenng sat dssove soda n warm water add to
moasses, beatng we m wth foregong ngredents add gnger to some
sfted four, to avod umpng, and addng enough four to hande ro very thn
ba e carefuy so as not to scorch they eep ncey.
MRS. AMES H. DA IDSON, wdow of the ate ongressman Davdson ( sconsn).
HEA EN'S OOD
2 eggs 3 tabespoonfus four
1 cupfu wanuts teaspoonfu ba ng powder
1 cupfu dates Pnch sat
cupfu sugar
M ngredents ba e 15 mnutes cut whe hot.
MRS. REDERI K . DA INGER, wfe of e - ongressman Danger (Massachusetts).
HERMITS
cupfu butter 1 teaspoonfu ba ng powder
cupfu sugar teaspoonfu cnnamon
1 egg teaspoonfu coves
2 tabespoonfus m teaspoonfu mace
cupfu A-Bran teaspoonfu nutmeg
cupfu rasns teaspoonfu sat
1 cupfus four, or more
ream the butter add the sugar and egg beat we add the m and A-
Bran, rasns, and four whch has been sfted wth the spces ch ro thn
cut ba e n a moderate oven, 400 . when the ca es are coo, they may be
frosted wth confectoners' sugar frostng, and chopped nuts, or A-Bran sprn ed
over the top.
MRS. os. . HOOPER, wfe of ongressman Hooper (Mchgan).
HERMIT OOKIES
1 cupfu butter 3 eggs, beaten together
1 cupfus brown sugar 1 teaspoonfu cnnamon
1 cupfu rasns, chopped fne 1 teaspoonfu coves
1 cupfu Engsh wanuts, 1 teaspoonfu aspce
chopped fne 2 teasp'oonfus soda n hot water
1 cupfus four, browned
ream butter and sugar together add a the other ngredents drop from
tp of spoon n sma portons nto pans ba e n hot oven.
MRS. THOMAS S. RAGO, wfe of e - ongressman rago (Pennsyvana).
HERMIT OOKIES
1 cupfus sugar 2 eve teaspoonfus ba ng
cupfu butter powder
3 eggs 1 teaspoonfu cnnamon
2 tabespoonfus m tte sat
2 cupfus four
ream sugar and butter together beat n eggs add m and four graduay
drop from a spoon or ro out thn.
MRS. OHN H. TRUMRU ,, wfe of the e -Governor of onnectcut.
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146 THE ONGRESSIONA OOK BOOK _
ODEANS S UARES
1 s uare (ounce) unsweetened cupfu four
chocoate 1 cupfu wanuts, chopped
cupfu shortenng teaspponfu vana
1 cupfu sugar ew grans sat
2 eggs
ut chocoate n sma peces met over hot water cream shortenng and
sugar add chocoate add we-beaten eggs and beat thoroughy add four,
vana, nuts, and sat m we pour nto greased pan ba e 15 to 20 mnutes
n moderate oven cut nto s uares when coo.
MRS. SAM . O INS, wfe of ongressman ons ( aforna).
UMB ES
1 cupfu sugar 1 teaspoonfu soda dssoved n
1 cupfu butter 1 tabespoonfu of sweet m
2 eggs 3 cupfus four
Put four n m ng bow add sugar, butter, and beaten eggs, m , and
soda m we unt four s a absorbed and m ture smooth ro thn cut
not too arge ba e n uc oven.
MRS. I IAM D. BOIES, wfe of e - ongressman Boes (Iowa).
UMB ES
(Aunty au ner's)
2 cupfus granuated sugar 1 cupfu rch sour cream
cupfu butter 1 even teaspoonfu soda, ds-
3 eggs soved n cod water
1 whoe grated nutmeg
our enough to ma e a batter suffcenty stff to drop from a spoon try
3 cupfus of sfted four, add more f needed drop the batter on shaow bscut
tns. The umbes shoud be rch enough to run together.
MRS. HENR . SE MOUR, wdow of the ate ongressman Seymour (Mchgan).
KISSES
htes of 6 eggs strred wth 1 pound granuated sugar hour, and tea-
spoonfu vana ba e n sow oven on greased paper.
MRS. RI HARD P. REEMAN, wfe of e - ongressman reeman ( onnectcut).
HO O ATE KISSES
3 egg whtes, beaten stff 1 cupfu chocoate, grated
cupfu sugar ana
1 cupfu wanuts, chopped
M ngredents ba e n coo oven 15 or 20 mnutes.
MRS. u ua MKIKR. wfe of the Governor of Oregon.
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OOKIES AND SMA AKES 147
DATE KISSES
2 egg whtes 1 cupfu bro en wanut meats
1 cupfu powdered sugar 1 cupfu chopped dates
Beat egg whtes stff add other ngredents n the order gven drop from
teaspoon onto buttered pans ba e n sow oven unt decatey brown.
MRS. I IAM . HASTINGS, wfe of ongressman Hustngs (O ahoma).
EGG KISSES
5 egg whtes ana
1 pnt sugar
Beat the whtes of eggs unt very dry add sowy, whe beatng, 1 pnt
sugar favor wth vana ba e n very coo oven.
MRS. IROI HAPMAN, wfe of e - ongressman hapman (Kentuc y).
PE AN KISSES
htes of 6 eggs, beaten stff, rnd of 1 emon, grated graduay add 1 pound
granuated sugar, and str ths for 15 mnutes then add ounce ctron, cut very
sma aso 1 pound chopped pecans drop on tns greased wth beeswa and
ba e n sow oven.
MRS. RI HARD P. REEMAN, wfe of e - ongressman reeman ( onnectcut).
AD INGERS
cupfu butter teaspoonfu soda
1 cupfu sugar 1 teaspoonfu cream tartar
cupfu m /t teaspoonfus vana
1 egg
M ngredents add enough four to str stff wth a spoon cut n tte
strps ro n sugar ba e n a uc oven.
MRS. IRA G. HERSE , wfe of e - ongressman Hersey (Mane).
EBKU HEN (German oo es)
4 pounds puverzed sugar pound ctron
4 pounds four 2 ounces cnnamon
16 eggs ounce ground coves
pound paper-she amonds 4 emons, grated rnds of
(remove shes, scad, re- 4 nfe ponts ba ng soda
move s ns, and grnd)
M yo s of eggs and sugar together add stffy beaten whtes of eggs, spces,
nuts, ctron, etc. str for 20 mnutes add four, ma ng stff enough to ro and
cut wth coo e cutters et stand a nght ba e n pretty hot oven. These
coo es shoud be sghty thc and hard, but may be roed thnner, f desred
they aso may be softened by pacng n bread bo for a day or so.
MRS. . II.MA.M DITTER, wfe of ongressman Dtter (Pennsyvana).
O E AND TANG E
3 eggs 3 tabespoonfus water or m
3 tabespoonfus sugar
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148 THE ONGRESSIONA OOK BOOK
M ngredents wth four thc enough to ro ro n thn strps about 6
nches ong and 3 nches wde fod doube cut n narrow strps to an nch or
haf nch of one end drop n hot grease coo unt ght brown ta e out of
grease sprn e wth puverzed sugar.
MRS. RANK GARDNER, wfe of e - ongressman Gardner (Indana).
MA AROONS
2 egg whtes, beaten stff 1 cupfu cocoanut
1 cupfu sugar 2 cupfus cornfa es
M ngredents drop on buttered tn ba e.
MRS. I IAM T. IT GERA D, wfe of e - ongressman tzgerad (Oho).
O OANUT MA AROONS
3 egg whtes pound pac age cocoanut,
1 cupfu sugar, powdered prepared
To the egg whtes add the sugar beat unt very ght favor wth vana
add cocoanut uantty and more f necessary to ma e m ture stff drop ca e
about the sze of a hc ory nut on buttered tns ba e n sow oven.
MRS. ARTHUR T. HANNETT, wfe of the e -Governor of New Me co.
ORN AKES MA AROONS
ana cupfu sugar
1 cupfu cornfa es 2 egg whtes
cupfu cocoanut
M sugar, cornfa es, and cocoanut beat eggs stff add pnch of sat add
to frst m ture put ony teaspoonfu of m ture for each ca e ba e n hot
oven 5 mnutes.
MRS. NN S. HORNGR, wfe of ongressman Hornor ( est rgna).
HI KOR NUT MA AROONS
(These w eep 2 wee s, f hdden)
4 eggs, we beaten 1 pnt four
1 pnt sugar, granuated 1 pnt ernes
Str ngredents together drop on buttered pan turned upsde down ba e
sowy for about 20 mnutes.
MRS. I IAM . KOPP, wfe of e - ongressman Kopp (Iowa).
OATMEA MA AROONS
2 eggs 1 teaspoonfu butter
cupfu granuated sugar 1 teaspoonfu vana
1 heapng teaspoonfu ba ng 2 cupfus ua er oats
powder
Beat eggs, sugar, and butter very ght add oatmea wth ba ng powder
m thoroughy drop from pont of teaspoon upon greased ba ng sheet wth
consderabe space between ba e n a very moderate oven.
MRS. ED ARD P. OSTIGAN, wfe of Senator ostgan ( oorado).
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OOKIES AND SMA AKES 149
MAP E RA KERS OR TEA HOUR
cupfu water 1 egg whte, we beaten
1 cupfus brown sugar 1 tabespoonfu wanuts, chopped
teaspoonfu mape favorng fne
Bo water and sugar unt t w form n a soft ba add mape favorng
aow to coo sghty turn nto the stffy beaten whte of egg beat unt t s
the consstency to spread add wanuts spread on crac ers sprn e more nuts
on top.
MRS. GU DESPARD Gorr, wdow of the ate Senator Goff ( est rgna).
MAP EINE ROSETTES
2 cupfus four 1 egg
teaspoonfu sat cupfu m
3 teaspoonfus rescent ba ng cupfu butter or substtute
powder 1 teaspoonfus Mapene
cupfu sugar
Sft four, sat, and ba ng powder cut n 2 tabespoonfus fat add beaten
egg add m to ma e a soft dough ro out nch thc cream cupfu
butter or substtute and sugar add Mapene spread on dough ro the dough
e a ey ro cut n nch sces pace n pan fat sde down ba e n a
hot oven a measurements eve.
Maa. I IAM E. HUMPHRE , wfe of e - ongressman Humphrey ( ashngton).
MARGUERITES
1 egg whte 1 teaspoonfu vnegar
cupfu granuated sugar Nuts, chopped
rac ers cupfu water
M sugar wth the water add the vnegar bo unt t threads str nto
beaten egg whte beat add chopped nuts spread on crac ers brown n hot
oven.
MRS. HARR E. RO ROTTOM, wfe of e - ongressman Rowbottom (Indana).
MO HA TART
4 egga 1 cupfu granuated sugar
1 tabespoonfu essence of 1 cupfu four
Mocha 1 teaspoonfu Roya ba ng
Sat, few grans of powder
Separate eggs, beat yo s unt very ght add Mocha, sat, and sugar grad-
uay, beatng contnuay add four and ba ng powder sfted together fod
n stffy beaten whtes m thoroughy wthout beatng spread on two we-
buttered ayer ca e pans ba e n moderate oven 10 to 15 mnutes, startng at
300 . and ncreasng temperature ast haf of ba ng to 375 . whp pnt
cream sweeten wth cupfu powdered sugar and favor wth Mocha essence
spread between ayers and on top of ca e the top may be sprn ed wth
browned and chopped amonds ths ma es 1 two-ayer ca e (9-nch pans).
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
MERINGUE SHE S
4 egg whtes 1 cupfu granuated sugar
Sat, tny pnch of ana, few drops of
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150 THE ONGRESSIONA OOK BOOK
Use a patter and fat egg beater to beat the egg whtes after eggs are
beaten stff, add sat and vana then fod n sugar. Use tabespoon and drop
on heavy brown paper, or 2 or 3 thc nesses of ghter uaty ba e n a sow
oven (250 ) for 1 hour ba e the above 2 or 3 days before usng then care-
fuy cut open wth a very sharp nfe and f wth ce cream. hocoate sauce
topped wth a dash of whpped cream spread over them ma es a decous
uncheon dessert. Ths recpe w ma e 8 to 9 shes.
MRS. I IAM H. R AN, a founder of the ongressona
ub and wfe of e - ongressman Ryan (New or ).
MO ASSES DROP AKES
1 cupfu moasses 1 teaspoonfu soda dssoved n
cupfu brown sugar 1 teaspoonfu bong water
1 egg 1 teaspoonfu cnnamon and
1 teaspoonfu gnger four to thc en
Have batter rather thn drop on greased pan and ba e.
MRS. OHN A. M. ADAIR, wfe of e - ongressman Adar (Indana).
MO ASSES NUT BARS
cupfu butter cupfu four
cupfu powdered sugar Sat, pnch of
cupfu Brer Rabbt Moasses 1 teaspoonfu vana
(God abe) 1 cupfu bac wanuts
1 egg, we beaten
M the batter as for brownes sprn e the top wth nuts coo n an oven
at 350 cut and ro n powdered sugar whe hot.
MRS. U'ru.AM A. A BES, wfe of ongressman Ayres (Kansas).
MORA IAN S OT H AKES
pound butter 1 pound four
pound granuated sugar 2 teaspoonfus caraway seeda
ut nto sma s uares wth pe crust cutter ba e when cod, cover wth
boed cng, favored wth vana sprn e wth red sugar.
MRS. I IAM RAD ORD O E, wfe of e - ongressman oye (Pennsyvana).
OATMEA AKES
cupfu butter 1 teaspoonfu ba ng powder
cupfu sugar nnamon and nutmeg to season
1 egg 1 cupfu chopped rasns
1 cupfu oatmea, heapng fu 1 cupfu nuts
1 cupfu four
MRS. ADDISON T. SMITH, wfe of e - ongressman Smth (Idaho).
PE AN RO S ( oo es)
pound butter 2 teaspoonfus vana
, 4 tabespoonfus powdered sugar 2 cupfus chopped pecans
2 cupfus four
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OOKIES AND SMA AKES 151
ream butter unt fuffy fod n powdered sugar, beatng a the whe
fod n four and vana add the pecans ro n fngers about 1 nches ong
and nch thc ba e very sowy for. 1 hour ro n powdered sugar whe
hot coo on sheet of wa ed paper.
Mss. GERA D . BOI RAU, wfe of ongressman Boeau ( sconsn).
RO KS
1 cupfus sugar 2 teaspoonfus cnnamon, ground
1 cupfu butter, scant 3 cupfus four
3 eggs 1 cupfus rasns, chopped fne
2 tabespoonfus m , sweet 1 pound wanut meats
1 teaspoonfu soda
MRS. OHN N. SAND IN, wfe of ongressman Sandn ( ousana).
PRIN ETON RO KS
1 cupfu butter 2 eggs
3 cupfus four 1 teaspoonfu soda dssoved n
cupfu hot water hot water
1 roundng teaspoonfu ba ng 1 teaspoonfu ground coves
powder sfted n four 3 teaspoonfus cnnamon
1 cupfus sugar 1/ pounds chopped nuts
M drop from a teaspoon, far apart, on buttered pans.
M . I IAM . DRI ER, wfe of ongressman Drver (Ar ansas).
RUSSIAN RO KS
1 scant cupfu butter 94 pound rasns
1 cupfus brown sugar 1 teaspoonfu cnnamon
3 eggs Pnch sat
2 cupfus four 1 teaspoonfu soda dssoved n
1 pound Engsh wanuts, cupfu hot water
chopped fne
Rub sugar and butter together beat whtes and yeows of eggs separatey
combne the ngredents drop nto buttered and foured tns f spread too
much, add more four ba e n hot oven.
MRS. I IAM H. HASTINGS, wfe of ongressman Hastngs (O ahoma).
RUSSIAN RO KS
1 cupfus brown sugar A pnch of sat
2 cupfus four 3 eggs, beaten separatey
1 cupfu butter 1 teaspoonfu cnnamon
1 teaspoonfu soda dssoved n pound nuts
a tte bong water 1 pound rasns
M we and drop by teaspoonfus on buttered tns.
MRS. . D. M AK ANE. wfe of ongressman Mc arane (Te as).
SAND TARTS
2 cupfus sugar 4 cupfus four
1 cupfu butter 2 eggs
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152 THE ONGRESSIONA OOK BOOK
M and ro thn cut nto sma ca es wet wth egg and sprn e wth
cnnamon ba e.
MRS. AREN E MOR E , wfe of e -Governor of oorado.
SAND TARTS
1 cupfu brown sugar ana
cupfu butter Sat
2 cupfus four 1 tabespoonfu sugar
2 teaspoonfus ba ng powder teaspoonfu cnnamon
1 egg Pecan, rasn, cherry, or amond
1 egg whte
ream sugar and butter add the egg we beaten and the vana add the
four whch has been sfted wth the ba ng powder and a tte sat shape nto
a ro of dough and ch n the refrgerator for at east 1 hour ro very thn
and cut wth a foured cutter (star-shaped) pace on greased ba ng sheets,
brush the top of each wth sghty beaten egg whte sprn e wth a m ture
of 1 tabespoonfu of sugar and teaspoonfu of cnnamon pace a banched
amond, pecan, a rasn, or canded cherry n the center of each tart ba e at
450 . for 10 mnutes.
MRS. ARTHUR 0. SOR IE, wfe of the o -Governor of North Da ota.
SAND TARTS (Pennsyvana German Stye)
1 pound sugar 2 eggs
1 pound butter Beaten whte of 1 egg
1 pound four Pecans
ream butter and sugar wor n four add we-beaten eggs stand batter,
whch s very stff, n coo pace overnght ro out very thn, usng as tte
four as possbe cut wth coo e cutter nto round shapes spread tops wth
sghty beaten egg whte, sprn ed wth a m ture of granuated sugar and
cnnamon add pecan (press deep nto center of sand tart) ba e n moderate
oven on fat tns. These tarts are very decous and w eep severa wee s
f put n an ar-tght tn.
MRS. I IAM E. RI HARDSON, wfe of ongressman Rchardson (Pennsyvana).
MORA IAN SAND TARTS
1 pound powdered sugar 5 eggs
1 pound butter
Add eggs one at a tme m thoroughy wth the butter and sugar unt
very creamy add m thoroughy:
1 pound four 1 teaspoonfu soda, scant
M the day before desred ch thoroughy ro out thn cut n forms
put nuts on top ba e.
Mas. t. RADPORD O E, wfe of e - ongressman oye (Pennsyvana).
SANDBAKKE SE (Norwegan oo es)
1 pound butter 2 teaspoonfus favorng
2 cupfus sugar About 6 cupfus four, or more
1 egg
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OOKIES AND SMA AKES 153
M ngredents n order gven wor n four unt very stff, or unt t w
eave the bow. They may be coo ed ether n tart shes, beng pressed n by
hand, or they may be roed nto sma bas, fattened out and sprn ed wth
sugar. They shoud be ba ed n a moderate oven unt goden brown. If ept
n tghty cosed contaner, they w reman fresh ndefntey.
MRS. OHN PAU K A E, wfe of ongressman Kvae (Mnnesota).
S HENE -A-NOOD ES
1 cupfu butter 4 eggs
2 cupfus sugar teaspoonfu soda
cupfu m 1 teaspoonfu cream of tartar
2 cupfus four
M drop from a teaspoon upon a we-buttered tn sprn e wth cnnamon
and sugar on top.
MRS. AMRS S. PARKER, wfe of ongressman Par er (New or ).
SIRUP SNAPS
6 ounces srup 5 ounces sugar
3 ounces butter Gnger
3 ounces four
ream sugar, srup, and butter pace on stove add four and gnger but
do not bo when we m ed together wth a coo heat and m ture s e a
thn cream, drop spoonfus, separatey, on greased coo e tn coo n ::
medum-heated oven unt goden brown remove from oven twst each snap
uc y pace on wooden ro.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
SPI E UP AKES
2 cupfus brown sugar 1 teaspoonfu aspce
1 tabespoonfu ard or butter 1 teaspoonfu coves
1 egg 1 teaspoonfu nutmeg
1 bow sour m Rasns
1 teaspoonfu ba ng soda our to stffen
1 teaspoonfu cnnamon
ream ngredents add four put n cup-ca e tns.
MRS. A RED . BEITER, wfe of ongressman Beter (New or ).
SPONGE AKES
(Recpe for 32 tte ca es)
6 egg yo s 1 cupfus four sfted wth 2
1 cupfu sugar teaspoonfus ba ng powder
cupfu bong water and teaspoonfu sat
Beat eggs and sugar together unt emon-coored and ght add bong water
and then beat n four ghty after whch add teaspoonfu vana ba e n
sma muffn pans use any good frostng and sprn e wth nuts.
MRS. OHN H. SMITH I K, wfe of e - ongressman Smthwc ( orda).
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154 THE ONGRESSIONA OOK BOOK
SPRUTS
cupfu butter 1 egg
cupfu ard 2 cupfus four
cupfu sugar ana
cupfu powdered sugar 3 tabespoonfus cocoa
Ro out by the ancy oo e Press.
MRS. GERA D N E, wfe of Senator Nye (North Da ota).
TEA AKES
2 or 3 eggs 1 teaspoonfu soda
2 cupfus sugar our, enough to ma e a stff
cupfu butter dough
cupfu butterm ana
MRS. BEN OHNSON, wfe of e - ongressman ohnson (Kentuc y).
P AIN TEA AKE
1 cupfu four Pnch sat
1 roundng teaspoonfu ba ng Brea 2 eggs n measurng cup,
powder f up wth cream
1 cupfu sugar teaspoonfu vana
Str a together uc y ba e n moderate oven about 25 mnutes. An
e ceent foundaton for varyng: nut meats, cocoanut, or bueberres may be
added when nuts or berres are used, add 1 teaspoonfu four ba e n s uare
or patty pans for hgh attudes add pece of butter sze of wanut sweet or
sour cream, usng soda for the sour.
MRS. AMES H. DA IDSON, wdow of the ate ongressman Davdson ( sconsn).
SOUR REAM TEA AKES
1 cupfu brown sugar 1 cupfus four
1 cupfu sour cream 1 teaspoonfu ba ng powder
2 eggs, we beaten . teaspoonfu soda
avor wth grated nutmeg. Ths s decous f frosted wth soft mape
sugar n boed mape frostng.
Mas. DANIE A. REED, wfe of ongressman Reed (New or ).
TEA DAINTIES
1 cupfu ght brown sugar 2 eggs
cupfu four 1 cupfus chopped nut meats,
t teaspoonfu ba ng powder Engsh wanuts
teaspoonfu sat
Grease and four pans drop ony teaspoonfu or ust what one can ta e
up on a teaspoon aow room to spread.
MRS. A A E H. HITE, wfe of Senator hte (Mane).
A ERS
1 cupfu powdered sugar 1 teaspoonfu ba ng powder
1 cupfu butter our, enough to ma e a stff
2 eggs dough
1 teaspoonfu vana
Ro thn ba e n sow oven.
MRS. GEORGE H. DERN, wfe of Secretary of ar.
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OOKIES AND SMA AKES 155
NUT A ERS
1 pound brown sugar 3 teaspoonfus ba ng powder
4 eggs 1 pound nuts
13 tabespoonfus four
M sugar and eggs and beat we add four and ba ng powder add nuts
drop from spoon on greased tns f ca es do not retan ther shape whe
ba ng, add more four.
MRS. HAR ES E. KIKPNUK, wfe of e - ongressman Kefner (Mssour).
HO O ATE NUT A ERS
1 cupfu sugar 2 eggs, whtes and yo s beaten
2 s uares meted chocoate separatey, then together and
cupfu meted butter cupfu four
Spread very thny over coo ng sheet and sprn e on 1 cupfu of coarsey
chopped nuts ba e, not too brown. Score n obongs and remove from pan.
MRS. KD ARO ". POTT, wfe of ongressman Pou (North arona).
S EDISH NUT A ERS
( hrstne's)
cupfu shortenng teaspoonfu sat
cupfu sugar I teaspoonfu ba ng powder
1 egg, we beaten 1 teaspoonfu vana
cupfu four cupfu chopped nuts
2 tabespoonfus m
ream shortenng add sugar graduay whe constanty beatng add egg,
m , and four spread on a coo e sheet sprn e wth nuts cut n strps 4
by 4 nches ba e 12 mnutes whe hot, bend over rong pn.
MKS. Hrn .-K MERRITT. wfe of ongressman Merrtt ( onnectcut).
GERDA'S S EDISH A ERS
Somethng danty, crsp, and "dfferent," to serve wth afternoon tea:
cupfu rsco 1 teaspoonfu emon uce
1 cupfu sugar 1 teaspoonfu vana
1 egg Grated rnd emon, yeow
cupfu m ony
2 cupfus four 1 teaspoonfu sheed cardamon
2 teaspoonfus ba ng powder seed, roed fne (purchase at
teaspoonfu sat drug store)
ream the rsco, add sugar, egg we beaten, m , vana, emon uce,
grated emon rnd, and cardamon seed roed fne m and sft dry ngredents
and add to frst m ture ch n refrgerator, ta e out m ture at a tme on
foured board n a coo pace ro very thn, shape wth fancy cutters dpped n
four pace on buttered tn ba e n moderate oven 8 or 10 mnutes eep m -
ture coo and frm addtona four w ma e them hard nstead of crsp.
ns. MARTIN A. MORRISON, wfe of e - ongressman Morrson (Indana).
NUT TEA A ERS
cupfu butter, creamed teaspoonfu sat
1 cupfu ght brown sugar 1 cupfus bread four
1 egg, we beaten cupfu fney chopped Engsh
teaspoonfu soda wanut meats
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156 THE ONGRESSIONA OOK BOOK
Put together n order gven m wth the hands pac very sody n brc
mod that has been we oed wth butter eave n refrgerator overnght turn
out and sce as thn as possbe ba e n hot oven on a pece of sheet ron.
Twce ths rue ma es two mods ths m ture w eep n refrgerator for
a wee or more.
Mas. I IAM . HA MERS, wfe of e - ongressman hamers (Oho).
ORANGE A ERS
pound sugar 4 eggs
pound four 1 emon
Separate the whtes and yo s beat very ght add emon, haf of the rnd
and a the uce drop from a teaspoon upon buttered paper ba e n uc
oven spread the under sde wth orange marmaade and pace two together.
The ate Mas. OSEPH I. RAN E (Maryand).
A NUT A ERS
1 cupfu brown sugar 1 cupfu wanut meats, chopped
2 eggs 4 tabespoonfus four, scant
1 tabespoonfu shortenng, teaspoonfu vana
meted teaspoonfu sat
ream shortenng, sugar, and beaten eggs together beat unt perfecty
smooth add vana, sat, four, and wanut meats m a together we drop
by a teaspoon nto muffn rngs n order to eep them perfecty round ba e
n a hot oven about 10 mnutes.
MRS. . N. NORTON, wfe of e - ongressman Norton (Nebras a).
HITE SUGAR OOKIES
1 cupfu butter 2 heapng teaspoonfus ba ng
1 cupfus sugar powder
2 eggs cupfu m
1 teaspoonfu emon uce
M ngredents four enough to ro sprn e wth sugar ro ghty wth
roer cut ba e.
MRS. ADO PHUS P. NE SON, wfe of e - ongressman Neson ( sconsn).
A NUT AKES ITH RAISINS
1 cupfu sugar 2 eggs, whtes and yo s beaten
cupfu butter separatey
cupfu m 1 cupfu rasns
2 cupfus four 1 cupfu nut meats, bro en
1 teaspoonfu ba ng powder
M ngredents ba e n gem pans.
MRS. HAR ES A. RA SON, wfe of e -Senator Rawson (Iowa).
HIPPED REAM AKES
2 eggs, unbeaten 1 cupfu sugar
1 tabespoonfu butter 3 teaspoonfus Roya ba ng
cupfu m , sweet powder, eve
2 cupfus four, after sftng
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OOKIES AND SMA AKES
157
ream butter and sugar together add eggs and beat unt ght add m
and four sfted twce wth ba ng powder ba e n muffn tns (12) at 375 .
for 20 mnutes, unt ust done et stand at east day wth a sharp nfe,
cut a "core" from the center of each ca e f hoe wth whpped cream put
top on ce wth foowng cng:
2 tabespoonfus butter 1 orange, uce and grated rnd
2 cupfus powdered sugar of
1 emon, uce and grated rnd of
ream butter add sugar, orange, and emon uce to the re ured thc ness
to spread str n grated rnd.
MRS. ED ARD H. RUMP, wfe of ongressman rump (Tennessee).
INE DROPS
1 cupfu ght brown sugar
1 scant cupfu New Oreans
moasses
1 scant cupfu cod water
3 tabespoonfus shortenng
1
rom spoon nto ba ng pan ba e n rather hot oven.
MRS. OHN IT OIRRONS, wfe of ongressman tzgbbons (New or ).
teaspoonfu each of coves
and cnnamon
1 teaspoonfu of soda dssoved
n water
2 arge cupfus four
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158
THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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ANDIES
A -BRAN BRITT E
2 cupfus granuated sugar cupfu butter
1 cupfu brown sugar teaspoonfu sat
cupfu ght corn srup 1 cupfus Keogg's A-Bran
cupfu water
Put the sugars, corn srup, and water nto a saucepan and coo , strrng unt
the sugar s dssoved contnue coo ng, wthout strrng, unt the temperature
300 . s reached remove from fre, add sat and butter, and str ony enough
to m we add Keogg's A-Bran and turn at once on a greased sab or on
a greased, nverted pan or ba ng sheet smooth out wth a spatua after about
mnute ta e hod of the edges of the candy and, ftng t sghty from the
sab, pu t as thn as possbe brea nto rreguar peces.
Maa. OSEPH . HOOPER, wfe of ongressman Hooper (Mchgan).
BUTTERS OT H PE AN AND
3 cupfus granuated sugar 3 tabespoonfus butter
1 cupfu thc cream 2 cupfus pecans (whoe)
3 marshmaows
oo a together (e cept pecans) unt soft ba forms n water add pecans
beat for 10 mnutes pour on buttered patter cut n s uares wth hot sver
nfe whe candy s st warm.
MR.S. PAU H. MA ONE , wfe of ongressman Maoney ( ousana).
HO O ATE ARAME S
1 pound sugar 3 tabespoonfus moasses
ca e of btter chocoate 1 teaspoonfu vana, after t has
cupfu cream been bong awhe
Butter, sze of egg
Put a ngredents n pan at once, e cept vana, and bo str constanty
unt you fnd, by droppng some n cod water, t hardens then put n greased
pans to coo.
MRS. HARR . RANS E , wfe of ongressman Ransey (Pennsyvana).
ANI A ARAME S
1 cupfu brown sugar cupfu butter
cupfu granuated sugar hen done add:
cupfu whte Karo srup 2 teaspoonfus vana
cupfu cream cupfu Engsh wanuts
1 cupfu m
159
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160 THE ONGRESSIONA OOK BOOK
oo unt ma es a hard ba (not brtte) n cod water str constanty whe
coo ng turn nto buttered pan and, when coo, turn on board and cut n
s uares wrap n paper f desred to pac .
MRS. ED ARD T. TA OR, wfe of ongressman Tayor ( oorado).
HI DREN'S AND
3 cupfus granuated sugar , cupfus water
3 tabespoonfus butter
M ngredents thoroughy bo steady don't str grease marbe wth
butter have cupfu of cod water and spoon test candy carefuy when t
seems a tte crspy on spoon after dppng n cod water (rea done), pour on
marbe sprn e wth favorng and coorng pu rea hot cut wth scssors
for mnts brea ust for candy put n tn bo and t w cream n a few hours.
MRS. . . RIGHT, wfe of e - ongressman rght (Georga).
INNAMON A NUTS
1 cupfu granuated sugar teaspoonfu cnnamon
3 tabespoonfus water 2 cupfus wanut meats, haved
oo 3 ngredents unt srup strngs then add nuts and beat hard t ta es
about 10 mnutes to prepare these.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
O OANUT AND
4 cupfus of sugar 1 arge cocoanut, grated
1 cupfu sweet m teaspoonfu vana favorng
oo sugar and m together, strrng unt sugar dssoves bo unt t
creams when a tte s strred n a saucer add grated cocoanut and coo unt
t creams agan n saucer add vana favorng and enough frut coorng to
ma e a nce pn set the vesse n cod water str brs y unt t begns to
thc en drop very uc y on oed paper or pour nto a buttered dsh.
MRS. . P. BU HANAN, wfe of ongressman Buchanan (Te as).
REAM AND
3 cupfus sugar, granuated oorng
3 cupfus water, bong ana, mnt or desred favor-
3 tabespoonfus butter, eve ng
Pour water over sugar str unt dssoved pace on stove bo but do not
str, unt a tte s dropped n cod water and forms a ba pour on a buttered
marbe sab pour favorng and coorng on candy et coo unt t can be
ta en up and pued pu unt whte return to marbe cut n sma peces
wth scssors pace n candy ar or ca e bo to cream.
MRS. MA O M 0. TAR ER, wfe of ongressman Tarver (Georga).
DATE OA
2 cupfus sugar pound pecans
1 cupfu sweet m 1 tabespoonfu butter
1 pound dates 1 teaspoonfu vana
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ANDIES 161
Seed and shred dates chop pecans nto sma peces bo sugar and m
together unt t forms soft ba n cod water then add dates and et dssove
str constanty when m ture eaves sdes of boer, add butter and vana
ta e from fre and beat n pecans beat unt very stff ro n wet coth et
coo before scng.
MRS. I IAM M. HITTINGTON, wfe of ongressman httngton (Msssspp).
DI INIT AND
cupfu Karo corn srup 1 cupfu Engsh wanuts,
cupfu water chopped
2 cupfus sugar 1 teaspoonfu vana
2 egg whtes, beaten stff
Bo sugar, srup, and water unt t snaps n cod water pour very sowy
over egg whtes str constanty beat unt neary cod add vana and wanut
meats beat unt stff enough to spread on patter cut n s uares.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
DI INIT AND
esse No. 1 esse No. 2
cupfu sugar 2 cupfus sugar
5 tabespoonfus water cupfu Karo corn srup
1 pound wanuts 2 tabespoonfus water
oo each unt they strng or w form a soft ba n water when done,
beat No. 1 nto the stffy beaten whtes of 2 eggs add No. 2 to No. 1 and beat
unt stff add 1 pound Engsh wanuts or other nuts m we and put nto
pans so that candy w be about 2 or 3 nches thc when cod, sce.
MRS. PHI IP P. AMPRE , wfe of e - ongressman ampbe (Kansas).
DI INIT RUIT SAND I H
1 cupfu rasns 1 cupfu nuts
1 cupfu dates 1 cupfu fgs
Put frut and nuts through meat grnder, then ro fat n powdered sugar
to ft a shaow pan pace a ayer of dvnty or sea foam n bottom of pan,
then the ayer of frut and nuts and another ayer of dvnty when set, cut
nto s uares.
MRS. HEARTSI EAGON, wfe of ongressman It agon (Ar ansas).
RUIT PASTE
1 pound chopped dates 1 pound chopped fgs
1 pound chopped rasns ew chopped nuts
Add enough orange uce to ro m ture nto bas cover wth ground nuts.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
UDGE
3 cupfus sugar, preferaby 4 tabespoonfus ground choco-
brown ate, sweetened
M together sugar and chocoate add 1 cupfu of cream or m put on
stove add butter, sze of an egg, at bong pont bo unt candy hardens
n water ta e off stove beat unt neary cod favor wth vana to taste.
MRS. HARR . ENGE RRIGHT, wfe of ongressman Engebrght ( aforna).
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162 THE ONGRESSIONA OOK BOOK
UDGE
3 cupfus sugar 2 s uares chocoate
Sat, pnch of Butter
1 cupfu m or cream ana
Nut meats, f desred
Bo sugar, m , and chocoate to a soft ba remove from stove pace
n pan of cod water add butter and vana, but do not str when cod, beat
unt creamy, add nuts turn nto buttered pan.
MRS. A REN E E. IMHO , wfe of ongressman Imhoff (Oho).
UDGE
3 cupfus sugar 3 tabespoonfus whte Karo
2 cans evaporated m bar chocoate
1 cupfu nuts, chopped
oo unt m ture w not spread when dropped nto cod water, strrng
constanty add nuts beat unt creamy pour nto buttered pans.
Mas. HEARTSI RAGON, wfe of ongressman Ragon (Ar ansas).
BRAN UDGE S UARES
4 s uares chocoate cupfu four
cupfu butter cupfu bran
2 eggs cupfu nut meats
1 cupfu sugar 1 tabespoonfu vana
Met chocoate over hot water add butter beat eggs unt ght add sugar
beat we together add butter and chocoate m ture str n four, bran, nuts,
and vana pour nto greased pan, ma ng a ayer about nch thc ba e
n moderate oven, 375 ., about 20 mnutes ma es 16 peces 2 nches s uare
oatmea may be substtuted for bran.
Mas. AREN E . TURNER, wfe of ongressman Turner (Tennessee).
BRO N SUGAR UDGE
2 cupfus brown sugar 1 cupfu water
1 cupfu whte sugar 1 teaspoonfu butter
2 spoonfus whte Karo srup 1 cupfu nut meats
Bo sugar, srup, butter, and water together unt t reaches soft-ba stage
set asde to coo and, when cod, beat unt creamy add the nut meats and
pour nto buttered patter to mod mar n s uares.
MRS. O D THURSTON, wfe of ongressman Thurston (Iowa).
HO O ATE UDGE
2 cupfus sugar cupfu butter
1 cupfu cream 1 cupfu Instantaneous chocoate
et sugar and cream bo add butter and chocoate bo unt tte drops
n water form soft ba remove from fre beat unt thc pour nto greased
pan.
MRS. RAN ES PARKINSON KE ES, wfe of Senator Keyea (New Hampshre).
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ANDIES 163
O OA UDGE
4 tabespoonfus cocoa 2 tabespoonfus butter
2 cupfus sugar 1 teaspoonfu vana
1 cupfu m
Pace cocoa n saucepan rub nto a smooth paste by addng part of the
m add sugar, pece of butter, and a of m e cept 4 cupfu pace on
fre bo add cupfu of m coo unt t forms a soft ba when dropped
n cod water ta e from fre add vana beat unt t s ust thc enough to
pour nto buttered pans. By addng cupfu of m ast fudge w be free
from gran and smooth when coo, cut nto boc s 1 nch s uare or brea .
MRS. Tro.MAS . BA ARD, wfe of e -Senator Bayard (Deaware).
HA AIIAN UDGE
1 pound Dot chocoate 1 bo marshmaows
pound cocoa butter 1 cupfu nut meats, chopped
Met chocoate and cocoa butter n doube boer pour over the nuts and
marshmaows whch are spread out on a patter pace n ce bo for 24 hours.
Mss I IAN ESTA , daughter of the ate ongressman esta (Indana).
MARSHMA O UDGE
5 pounds brown sugar 2 ounces butter
ca e chocoate M enough to mosten
et m ture dssove sowy bo steady unt a sma uantty dropped n
a gass of cod water w ma e a soft ba ta e off fre beat n a can of
marshmaow cream contnue beatng unt candy begns to thc en pour nto
greased pans whe st warm, cut nto s uares press n the center of each
s uare haf an Engsh wanut or haf a pecan.
MIIS. OSEPH IIITI. : , wfe of e - ongressman htehead ( rgna).
MARSHMA O -NUT BUTTER UDGE
2 cupfus granuated sugar 2 tabespoonfus cocoa
cupfu m 2 eve tabespoonfus peanut
1 heapng teaspoonfu marsh- butter
maow cream 1 teaspoonfu vana
M sugar, cocoa, and m together, and et come to a bo bo from 3 to
5 mnutes ta e from stove and add marshmaow cream, peanut butter, and
vana str vgorousy unt t begns to fudge n the usua manner pour n
buttered tn. Ths fudge never grans.
.Mas. ous T. M ADDEN, wfe of ongressman Mc adden (Pennsyvana).
UDGE NE DEA
2 tabespoonfus cocoa 2 teaspoonfus Karo srup
2 cupfus sugar, whte or brown 1-nch s uare of chocoate
1 cupfu m ream of tartar, pnch of
1 teaspoonfu vana Butter, sze of an egg
Nuts
M cocoa n a tte cod water add chocoate, sugar, m , and srup coo
unt a tte of the m ture w form a ba when dropped nto cod water
remove from the stove add butter, cream of tartar and vana pace pan n
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164 THE ONGRESSIONA OOK BOOK
cod water et stand unt m ture s coo beat unt creamy after fudge has
frst been ght, then du n coor add nuts pour nto buttered pan.
as. AREN E . DI , wfe of Senator D ( ashngton).
PATIEN E UDGE
2 cupfus whte sugar 1 heapng tabespoonfu butter
1 cupfu brown sugar 1 teaspoonfu vana
1 cupfus m
Put 1 cupfu of whte sugar n a ette on the stove str contnuousy unt
a goden brown carame pour 1 cupfu of m uc y nto the carame to
avod overcoo ng of carame str unt a smooth srup add the other cupfu
of whte sugar, the cupfu of brown sugar, the cupfu m , and the tabe-
spoonfu butter contnue to str ths, beng carefu to str from the bottom of
the ette unt rather frm soft ba forms, when tred n cod water ta e from
fre, add teaspoonfu vana, str sowy unt a creamy mass forms, and pour
n pans.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
UDGE S UARES
1 cupfu sugar teaspoonfu vana
cupfu meted butter cupfu four
1 egg, unbeaten cupfu nut meats, cut fne
2 s uares chocoate
M n order gven spread out to about 1-nch thc ness n a ba ng pan,
preferaby s uare n shape when cod, cut n s uares.
MRS. I IAM M. ARDINE, wfe of the e -Secretary of Agrcuture).
B A K A NUT UDGE
2 cupfus brown sugar ump of butter, sze of egg
1 cupfu cream 1 cupfu bac wanut meats
Bo cream and sugar unt forms soft ba, when dropped n cod water
add butter beat unt t begns to cream add nuts pour on buttered patter
to coo cut n s uares.
MRS. RA PH GI RERT, wfe of e - ongressman Gbert (Kentuc y).
G A E NUTS
2 cupfus sugar /, teaspoonfu cream tartar
cupfu water 1 teaspoonfu butter
Bo sugar and water add cream tartar, whch has been dssoved n cod
water add butter coo 4 mnutes more pour over the peanuts, pecans, or
fberts n a buttered dsh.
Mss GRA E BURTON, nece of tho ate Senator Burton (Oho).
GRAPE RUIT AND
To the pee of each grapefrut, use cupfu water and 1 cupfu sugar pre-
pare pee put on n cod water et come to bo change water bo unt
tender et srup come to a bo drop n frut t w ta e up the srup pour
out on patter coo ro n sugar.
MRS. HEARTSI RAGON, wfe of ongressman Rngon (Ar ansas).
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ANDIES 165
ANDIED GRAPE RUIT PEE
Grapefrut 1 cupfu water
2 cupfus sugar
ut grapefrut rnd wth scssors nto desred strps soa overnght n strong
sat water we covered dran n the mornng cover we wth fresh cod water
brng to a bo bo about 15 mnutes repeat ths process 3 tmes rnd shoud
be thoroughy coo ed by ths tme and not btter do not bo hard and do not
smmer, ust a medum bong. Prepare srup wth water and sugar coo frut
sowy and shoud be done from to 1 hour. rut shoud coo unt t has
a whte oo , showng t has absorbed sugar when coo ed suffcenty, the srup
w bubbe and snap as does ey when coo ed enough.
MRS. RI HARD ATES, wfe of e - ongressman ates (Inos).
I E REAM AND
1 cupfu granuated sugar 1 tabespoonfu vnegar
cupfu water
Bo 25 mnutes.
MRS. OHN M. ROSE, wdow of the ate ongressman Rose (Pennsyvana).
KENTU K KERNE S
3 cupfus brown sugar 1 tabespoonfu butter
1 cupfu of cream
Str cream and sugar together unt sugar s dssoved brng to bong pont
and bo 232 . or unt candy forms soft ba, when tred n water remove
from fre and, when coo, add teaspoonfu of vana and 2 cupfus of hc ory
nut meats beat wth spoon unt creamy drop wth spoon on oed paper.
MRS. A REN . BARK E , wfe of Senator Bar ey (Kentuc y).
NE ENG AND MAP E SUGAR AND
Put 1 cupfu rch creamy m nto a saucepan, add 3 cupfus of dar brown
sugar, or 2 cupfus of mape sugar, 1 cupfu whte sugar et bo unt t forms
a soft ba when dropped n cod water add 1 teaspoonfu vana and remove
from the fre, then beat unt t thc ens str n 1 arge cupfu of wanuts,
bro en fne turn n buttered pan to coo mar off n s uares before t gets cod.
MRS. OHN . A EN, wfe of e - ongressman Aen (Inos).
MARSHMA O S
1 enveope Kno spar ng gca- 2 cupfus fne granuated sugar
tn ew grans sat
1 cupfus water 1 teaspoonfu vana
Soa geatn n cupfu cod water for 5 mnutes put cupfu water and
sugar n saucepan brng to the bong pont and et bo unt srup w spn
a thread, when dropped from tp of spoon add soa ed geatn and et stand
unt partay cooed then add sat and favorng beat unt m ture becomes
whte and thc pour nto grante pans, thc y dusted wth powdered sugar,
havng m ture 1 nch n depth et stand n a coo pace unt thoroughy
ched turn on a board, cut n cubes, and ro n powdered sugar nuts, choco-
ate, frut uces n pace of part of the water, or canded fruts chopped may
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166 THE ONGRESSIONA OOK BOOK
be added, or the pan ones roed n grated cocoanut before beng sugared.
Dates stuffed wth ths confecton are decous.
MRS. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
MARSHMA O NUT REAMS
2 teaspoonfus cocoa 2 teaspoonfus marshmaow
2 cupfus sugar creams
1 cupfu m 24 marshmaows
1 teaspoonfu butter pound toasted amonds
M cocoa and sugar add m and butter coo unt t ma es soft ba n
water str n marshmaows, cream, and nuts, wthout beatng pour over
marshmaows arranged n buttered pates.
MRS. . . SA MON, wfe of e - ongressman Samon (Tennessee).
MINTS
4 cupfus sugar 1 tumbers water
pound butter Peppermnt favor
Bo, wthout strrng, unt t hardens when dropped n cod water pour out
on a marbe sab drop n 15 drops of o of peppermnt and any coorng
desred pu e taffy unt t begns to harden, then pu n 1 ong strng and
cut n sma peces wth scssors pace n a tn bo when cod to cream.
MRS. S. OTIS B AND, wfe of ongressman Band ( rgna).
MO ASSES TA
2 cupfus moasses 1 tabespoonfu vnegar
1 cupfu whte sugar 1 tabespoonfu butter
oo unt t hardens n water and add teaspoonfu soda pu.
MRS. A RERT . BISSE , daughter of the e -Secretary of the Interor.
NEPTUNE REAMS
3 cupfus granuated sugar I cupfus bro en nut meats
cupfu whte Karo corn srup 2 s uares chocoate
1 cupfus water 1 teaspoonfu vana
3 whtes of eggs
Bo sugar, srup, and water unt t forms a frm ba when dropped n cod
water pour over whtes of eggs beaten stff and beat the m ture unt creamy
add vana and nuts and pour nto a greased bread pan when coo, pace on a
patter and coat wth chocoate, meted over a sow fre.
MRS. DA ID MEEKISON, wfe of e - ongressman Mee son (Oho).
ORANGE DROPS
1 orange, uce and rnd onfectoners' sugar
Pnch of tartarc acd oorng
Grate the rnd of 1 orange and s ueeze the uce, ta ng care to re ect the
seeds add pnch of tartarc acd str n confectoners' sugar unt t s stff
enough to form nto a sma ba use the same process for emon drops, usng
emons n pace of oranges coor ght yeow.
MRS. E RERT S. BRIOHAM, wfe of e - ongressman Brgham ( ermont).
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ANDIES 167
ANDIED ORANGE PEE
1 cupfu sugar 4 oranges, pees of
over pees wth cod water, brng to bong pont, and coo sowy unt
soft dran remove whte part by scrapng wth spoon cut yeow porton n
thn strps bo sugar wth cupfu water unt srup w thread add strps
of pee and coo n srup 5 mnutes dran and coat wth fne granuated sugar.
M:g. . . T.Mu. daughter of the ate ongressman Martn ( ousana).
HO O ATE NOUGAT
2 s uares chocoate, meted cupfu four
cupfu butter 1 teaspoonfu vana
2 eggs, beaten ght cupfu nut meats
1 cupfu sugar Sat, pnch of
Met chocoate n doube boer add ngredents ba e n a moderate oven
of an hour n a pan 3 by 7 nches cut n s uares ro n powdered sugar.
MRS. I IAM E. HU , wfe of e - ongressman Hu (Indana).
PEANUT BRITT E
2.cupfus granuated sugar 1 cupfu peanuts
Put sugar nto a s et and met, strrng constanty to prevent burnng
when meted to a smooth brown srup, pour over peanuts n a buttered pan
when hard, brea nto peces.
Mss (, c E. BURTON, nece of the ate Senator Barton (Oho).
PE AN AND
cupfu butter 1 teaspoonfu vnegar
1 cupfu brown sugar, fu 1 cupfu pecan meats
oo 5 mnutes, or unt t ma es a soft ba when dropped nto cod water
pour over pecan meats spread on buttered patter.
MRS. I IAM . HASTINGS, wfe of ongressman Hastngs (O ahoma).
PE AN G A E
2 cupfus granuated sugar 2 cupfus pecan meats, whoe
Put sugar n hot ron s et str unt a s meted add pecan meats str
unt a are covered n meted sugar pour on buttered patter when coo,
brea n sma peces.
MRS. PAU H. MA ONE , wfe of ongressman Maoney ( ousana).
PE AN KISSES
M whtes of 6 eggs, beaten stff, wth rnd of 1 emon, grated add 1 pound
granuated sugar str ths for 15 mnutes add ounce ctron, cut very sma,
and 1 pound chopped pecans drop on tns greased wth beeswa ba e n sow
oven.
MRS. RI HARD P. REEMAN, wfe of e - ongressman reeman ( onnectcut).
ME I AN PE AN AND
1 cupfus sugar 2 cupfus pecans
Pnch of sat
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168 THE ONGRESSIONA OOK BOOK
M sugar and pecans and enough hot water to met sugar pace on fre:
met cupfu of sugar pour meted sugar nto bong m ture coo a few
seconds beat unt t creams drop from a spoon on a buttered znc tabe.
MRS. EAR E B. MA IE D, wfe of e -Senator Mayfed (Te as).
MAP E PANO HA
4 cupfus sugar 1 teaspoonfu vana favorng
1 cupfu m Butter, sze of an egg
2 cupfus chopped pecans Mape srup, enough to coor tun
oo str sowy unt sugar s meted bo unt t forms a soft ba when
dropped nto a gass of cod water add the pecans and vana favorng str
unt t thc ens drop on oed paper or buttered dsh.
MRS. AMES P. BU HANAN, wfe of ongressman Buchanan (Te as).
ME I AN PANO HA
2 cupfus brown sugar 1 butter ba
1 cupfus pecan nute Pnch of sat
1 cupfu m
Bo m and sugar together frst to prevent curdng add butter and sat
bo unt creamy ta e off the fre and beat unt smooth add pecans. '
MRS. ED ARD KEATING, wfe of e - ongressman Keatng ( oorado).
PEPPERMINT DROPS
2 cupfus granuated sugar cupfu bong water
2 tabespoonfus marshmaow Peppermnt e tract to taste
cream
Bo together sugar and water, wthout strrng, unt t forms a soft ba n
cod water add marshmaow cream and peppermnt beat unt soft and
creamy drop from teaspoon on wa ed paper use wntergreen for wntergreen
drops.
MRS. ous T. M ADDEN, wfe of ongressman Mc adden (Pennsyvana).
HRISTMAS POP ORN BA S
1 cupfu moasses 1 tabespoonfu butter
et come to a bo add 1 cupfu of sugar coo to consstency of a crsp
ba when dropped nto cod water or to 244 . remove from fre add
teaspoonfu soda pour over about 2 uarts of freshy popped corn shape nto
bas o hands to prevent burnng.
MRS. AMES H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
NE OR EANS PRA INES
cupfu brown sugar cupfu heavy mape srup, free
cupfu whte sugar from any gucose
Pecans
oo ngredents to soft ba when dropped nto cod water, or 240 .
aow to coo sghty str unt t becomes m y add pecans drop from
spoon upon wa ed paper.
MRS. AMES H. MA A ERT . wfe of e - ongressman Mac afferty ( aforna).
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ANDIES 169
OUISIANA REO E PRA INES
2 cupfus brown sugar 1 tabespoonfu butter
1 teaspoonfu vana 1 pound pecan meats
cupfu cream
Bo sugar, butter, and cream unt t threads when dropped from end of
spoon add pecans and vana remove from fre beat unt a nuts are cov-
ered and dry drop on greased tabe top wor fast, as candy hardens uc y
w ma e a dozen or more pranes, dependng on sze.
MRS. . D. TAROR, daughter of the ate ongressman Martn ( ousana).
PU AND
4 cupfus sugar teaspoonfu sat
4 sma teaspoonfus vnegar Butter, sze of hc ory nut
1 cupfu bong water teaspoonfu vana
Do not str after t begns to coo coo unt t forms a ba, when tested
n cod water pour n buttered soup pates when suffcenty coo, pu.
Ms, BEN OHNSON, wfe of e - ongressman ohnson (Kentuc y).
RAISIN TO EE
1 cupfu sugar 1 cupfu Sun-Mad Nectar
cupfu water rasns
cupfu butter pound sweet chocoate
1 teaspoonfu vana 1 cupfus chopped nuts
Bo together sugar and water to dssove the gran add butter sowy n
sma peces, strrng constanty to eep t m ed coo unt t w form a
hard crac (300 .) when tested n cod water remove from fre add vana
and rasns pour nto a greased pan when cod, remove t to an oed paper
brea chocoate nto peces put n the top of a doube boer when the water
begns to bo n the ower part, remove from fre aow chocoate to stand 10
mnutes str unt creamy and meted spread a thn ayer on one sde of the
candy sprn e beray wth chopped nuts turn the candy over treat the
other sde the same way after the chocoate sets, the candy may be cut or
bro en nto peces ths mproves on standng a hard crac means that the
candy snapa when t touches the cod water.
MRS. HENR E. HARROUR, wfe of e - ongressman Harbour ( aforna).
SEA OAM AND
3 cupfus ght brown sugar 1 teaspoonfu vnegar
cupfu water 2 eggs, whtes of
Bo sugar, water, and vnegar unt brtte ba s formed when tested n cod
water pour srup nto stffy beaten whtes of eggs favor to taste beat unt
creamy, then drop by spoonfu on wa ed paper nuts or dced frut may be
added whe m ture s beng beaten or may be used to garnsh.
MRS. SAM A. BAKER, wfe of the e -Governor of Mssour.
SEA OAM AND
3 cupfus brown sugar Butter, sze of wanut
1 cupfu water
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170 THE ONGRESSIONA OOK BOOK
oo unt t bos pour srup sowy over the whtes of 2 we-beaten eggs
put n cupfu wanuts drop from a tabespoon n sma bas on paraffn
paper or buttered dsh.
MRS. ANDRE . MONTAGUE, wfe of ongressman Montague ( rgna).
SODA AND
2 cupfus granuated sugar 1 eve teaspoonfu soda
1 cupfu m 1 teaspoonfu vana
2 tabespoonfus Karo srup pound Engsh wanuts
Bo sugar, m , srup, and soda together unt a few drops put n cod water
forms a soft ba str constanty when done, add vana and nuts beat unt
stff pour nto a buttered pan mar n s uares.
MRS. 0. . RAMSE ER, wfe of e - ongressman Ramseyer (Iowa).
TURKISH DE IGHT
1 uart sugar 1 emon, uce of
cupfu cod water 1 orange, uce and grated rnd
1 bo geatn of
pound nuts Maraschno cherres, sma botte
Powdered sugar of wth uor
Dssove geatn n 1 cupfu of hot water brng sugar and water to a bo
add geatn bo 10 mnutes by the coc add emon and orange uce bo 10
mnutes onger add cherres and nuts chopped fne pour n shaow pan wet
wth cod water cut n s uares when set ro n powdered sugar.
MRS. ous . 'KIMTON, wfe of e - ongressman ramton (Mchgan).
HITE TA
3 cupfus granuated sugar Butter, sze of wanut
cupfu water ana to taste
cupfu vnegar
Bo unt t spns a har.
MRS. OHN M. ROSE, wdow of the ate ongressman Rose (Pennsyvana).
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O KTAI S AND RUIT UP
AMBROSIA
hp 1 pnt of cream str n uce of 1 orange, cupfu puverzed sugar
and a few nuts beat a together pour over pound marshmaows, cut n
sma peces put on ce severa hours before servng.
MRS. ARTHUR R. RORINSON, wfe of Senator Robnson (Indana).
AMBROSIA
4 oranges cupfu sugar
cupfu water herres
1 grapefrut
Two hours before.usng, e tract the uce of the oranges have the grape-
frut ta e out each secton wth a teaspoon and cut n two dssove water and
sugar m a together ch. Ths ma es an attractve frst course served n
sherbet gasses wth cherres.
MRS. RANK AGUE, wfe of e - ongressman ague (Mnnesota).
ABBIE'S A ABAMA AMBROSIA
4 arge oranges 1 cupfu sugar
1 cupfu grated cocoanut
Dce oranges and put n a deep gass dsh n ayers, aternatng wth cocoa-
nut and sugar. hte grapes, rasns, or any other frut desred may be added,
but be sure to ma e t severa hours before usng.
MRS. OUIS . ORAMTON. wfe of e - ongressman Oramton (Mchgan).
RUIT UP
1 can shredded pneappe 1 pound after-dnner mnts
3 oranges
M et stand one hour ch
MRS. DAN SUTHER AND, wfe of e -Deegate Sutherand of Aas a.
A O ADO O KTAI
Pee and dce the avocado m wth sma uantty of chopped onon add
dced cucumbers serve wth prepared coc ta sauce n gasses.
MRS. A TER . INERERGER, wfe of e - ongressman neberger ( aforna).
A O ADO PEAR O KTAI SAU E
cupfu whppng cream 1 teaspoonfu orcestershre
cupfu ch sauce sauce
cupfu mayonnase Avocado pears
1 emon, uce of
171
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172 THE ONGRESSIONA OOK BOOK
hp the cream add ch sauce, mayonnase, emon uce, orcestershre
sauce str we together pour over sced avocado pears.
MRS. HAR ES . Mo fAR , wfe of Senator McNary (Oregon).
ANTA OUPE O KTAI
4 cantaoupes 2 cupfus orange meat
2 cupfus pneappe 2 cupfus fresh peaches
1 cupfu nut meats, f desred 1 cupfu grapefrut meat
1 cupfu bananas 1 cupfu cream
ut the cantaoupes n ha ves, fng each haf wth a m ture of the fruts,
ched dce or shred the pneappe pour over each a dressng prepared as
foows: beat together the uce of 2 emons, 2 oranges, 1 cupfu sugar, and two
eggs bo sghty add a sma amount of butter and cupfu cream bo
agan unt thc . If ths s used as a dessert, whpped cream may be added.
MRS. PRENTISS M. BRO N, wfe of ongressman Brown (Mchgan).
RUIT O KTAI
(Serves 10 persons)
2 cupfus crushed pneappe 3 tabespoonfus emon uce
1 grapefrut, pup and uce of 20 or 30 after-dnner mnts
Mnt eaves Red cherres
M fruts and crushed mnts together et stand unt mnts are dssoved
ch garnsh wth mnt eaves and cherres.
MRS. THEODORE HRISTIANSON, wfe of e - ongressman hrstanson (Mnnesota).
GRAPE RUIT O KTAI
(Serves 10 persons)
2 cans grapefrut 5 tabespoonfus mayonnase
5 tabespoonfus Hp-o-te 5 tabespoonfus whpped cream
Dran grapefrut thn out Hp-o-te wth the mayonnase beat n the
whpped cream m sauce thoroughy wth frut ch.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
GRAPE RUIT AND STRA BERR O KTAI
1 cupfu grapefrut meat cupfu powdered sugar
2 cupfus strawberres Sat, pnch of
ut the berres n fourths add the grapefrut pup sprn e wth the sugar
et stand n ce bo severa hours put a sma uantty of shaved ce on the
frut when served.
Mss os IESINGER, daughter of ongressman am I.-. esnger (Oho).
OIS' O KTAI SAU E
4 tabespoonfus tomato catsup 2 tabespoonfus emon uce
teaspoonfu Tabasco, or 4 teaspoonfu oves, mnced
teaspoonfu orcestershre 1 teaspoonfu horse-radsh
sauce teaspoonfu sat
M we ch ths s especay good for shrmp coc ta.
MRS. G ENN GRIS O D, wfe of ongressman Grswod (Indana).
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O KTAI S AND RUIT UP 173
ME ON O KTAI
1 honeydew meon 1 uart bac berres
cupfu powdered sugar cupfu whpped cream
Have the meon and berres thoroughy ched cut the meon n round
sces 1 nch thc pace the berres n hoow of meon sprn e wth powdered
sugar serve as a frst course. Ths may be used as a dessert wth the addton
of the whpped cream on the berres.
MRS. I IAM E. HESS, wfe of ongressman Hess (Oho).
O D IRGINIA O KTAI
1 cupfu grape uce ,4 cupfu emon uce
1 cupfu water 1 cupfu cder
cupfu orange uce
Str pour over crushed ce ths m ture serves 6 persons.
MRS. A K A. MARSHA , daughter of ongressman Par s (Ar ansas).
O STER O KTAI
If the rght amount you ta e, Ten drops of good Tabasco add,
Ths w ust seven coc tas ma e. Of course ths ast s ust a fad,
In each gass three raw oysters toss, And f t s not on your shef,
And stand asde t you ma e your To red pepper hep yoursef.
sauce. Now over each gass of oysters pour
Ta e of catsup one-haf cup, ust three teaspoons and no more.
Same of vnegar and str up, Serve as frst course to your dnner,
One tabespoon of orcestershre, It w pease both sant and snner.
It must be hot and bur n e fre.
MRS. M. . GARRER. wfe of e - ongressman Garber (O ahoma).
O STER O KTAI SAU E
(Ths serves 7 persons)
Oysters, uce of atsup, sma amount of
Tabasco, dash of pnt whte wne
Sat, tte of emon, served separatey
Ta e 25 sma estern oysters for 1 servng serve n sherbert gasses.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
RASPBERR O KTAI
(Serves 12)
1 uart fresh raspberres 2 oranges
cupfu water 2 tabespoonfus emon uce
1 cupfu sugar
et the raspberres stand for 1 hour or more sprn e wth sugar mash
these through a frut seve add water, emon uce, and uce of the oranges
stran freeze to a mush add the uce of a bunch of mnt eaves.
MRS. AUGUSTINE ONERGAN, wfe of Senator onergan ( onnectcut).
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174
THE ONGRESSIONA OOK BOOK
ATERMEI.ON AND ANTA OUPE UP
SA MON O KTAI
anned Aas a-Pacfc samon Eggs, hard boed
tomato catsup Papr a
ch sauce Engsh mustard
hopped ceery Sat
Green be peppers Tabasco sauce
Pmentos uartered emon
apers Parsey
Grated fresh horse-radsh
Ta e samon very cod separate t nto fa es ma e a dressng of tomato
catsup and ch sauce add ceery, peppers, pmentos, capers, horse-radsh,
eggs, papr a, mustard, sat, and Tabasco sauce enough atogether to ma e the
fourth uarter pace the samon fa es n ced coc ta gasses cover wth
dressng garnsh wth uartered emon and parsey serve. Ths dressng s
good wth any nd of fsh.
MRS. A BERT OHNSON, wfe of e - ongressman ohnson ( ashngton).
SARDINE O KTAI
1 sma bo sardnes t teaspoonfu Tabasco sauce
cupfu tomato catsup 1 emon, uce of
2 teaspoonfus orcestershre Sat
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O KTAI S AND RUIT UP ITS
S n and bone sardnes separate n sma peces m catsup, sauce, and
emon uce add sardnes season wth sat ch thoroughy.
MRS. II. . ,UsBKE. wfe of e - ongressman Garber (O ahoma).
SHRIMP AND TOMATO O KTAI
1 cupfus coo ed shrmp Bay eaf
1 can tomato uce Tabasco sauce
1 pac age emon geatn Onon uce
teaspoonfu sat
et tomato uce come to a bo add onon uce, sat, and bay eaf pour
on geatn set to congea n gasses add a few shrmp, then more geatn
serve very cod garnsh wth a tny sprg of parsey.
MRS. THOMAS S. MoM UN, wfe of ongressman McMan (South arona).
STRA BERR O KTAI
Rpe strawberres Orange uce
Powdered sugar Shaved ce
Pace nto coc ta gass severa rpe strawberres cover wth 2 tabe-
spoonfus orange uce set n ce bo to ch add powdered sugar and some
shaved ce to each gass before servng.
MRS. D. D. Gr.ovKR, wfe of ongressman Gover (Ar ansas).
ATERME ON O KTAI
Rpe watermeon Mnt
1 cupfu sugar 1 cupfu water
Ma e a srup of sugar and water add crushed mnt eaves coo for 5
mnutes et coo pour over dced watermeon serve n ta-stem coc ta
gasses garnsh wth sprays of mnt.
MRS. EONIDAS . D ER, wfe of e - ongressman Dyer (Mssour).
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176 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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DESSERTS, PUDDINGS, AND SAU ES
"Henry III of Engand rewarded hs coot for havng composed a puddng of speca
mert by the gft of a manor."
The Peasures of the Tabe.
The msson of desserts n fe s a sweet one. By ong years of persstent
e permentaton on the part of the housewfe and the chef, there are avaabe
to us a muttude of decous and ntrgung concoctons for the fna course of
a repast.
Desserts are rch n food vaue, suppyng energy and strength as we as
beng a deght to the paate of the chd, the adut, and the epcure.
Mas. RO O. OODRU , wfe of ongressman oodruff (Mchgan).
APP ES BAKED
Appes nnamon
Brown sugar hpped cream
Butter hopped nuts
Granuated sugar ater
Seect red appes wash core f centers wth brown sugar pace a pece
of butter on each appe pace them n a deep ba ng dsh wth 1 cupfu of
granuated sugar and 2 cupfus of water sprn e cnnamon over a ba e
unt tender serve wth whpped cream and chopped nuts. Ths recpe may
be vared by usng red drops n the srup n whch they are ba ed and s
very nce to use when foowng a red coor scheme.
MRS. Mn,. G. UNDER OOD, wfe of ongressman Underwood (Oho).
HI DREN'S DESSERT
Pare and core tart appes pace cose together n a buttered puddng dsh
f the cavtes wth sugar ay a sma pece of butter on top of each favor
wth tte nutmeg or cnnamon cover wth a pate coo n oven unt tender.
Into 1 pnt of hot m str cupfu of sugar, pnch of sat, and the yo of
2 eggs pour t over the appes pace the dsh agan n the oven when the
custard has set, spread a merngue made of the whtes of the eggs, a heapng
tabespoonfu of sugar, and favor as desred pace n oven to brown sghty
serve wth pan sweetened cream or cod sauce.
MRS. I IAM E. HU , wfe of e - ongressman Hu (Inos).
ODD ED APP ES
8 green appes 1 egg, we beaten
Sugar to taste
ash appes thoroughy cut them n uarters do not pee or core stew
unt soft and thoroughy coo ed sweeten to taste pass through a coander
177
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178 THE ONGRESSIONA OOK BOOK
beat n the we-beaten egg appes must be very hot so as to coo the
egg serve very cod wth cream.
'.MRS. HAMI TON ISH KEAN, wfe of Senator Kean (New ersey).
APP E RISP
8 appes, sced (about 1 uart) cupfu pastry or ca e four
cupfu water 6 tabespoonfus butter or oeo-
1 teaspoonfu cnnamon margarne
cupfu granuated sugar
Pee and sce the appes thn f a casseroe wth the sced appes, water,
and cnnamon bend the rest of the ngredents unt crumby n consstency
spread ths m ture over the top of the appes ba e n hot oven of 450 .
for 1 hour serves 6 persons.
MRS. RAN IS T. MA ONE , wfe of ongressman Maoney ( onnectcut).
APP E DE IGHT
7 appes unform sze teaspoonfu nutmeg
cupfu sugar 1 cupfus water, hot
7 marshmaows
Put sugar and water nto saucepan brng to a bo bo appes, puttng
n 2 or 3 at a tme so as not to crowd, n the water and sugar unt they are
soft and cear turn them occasonay arrange them on a gass ba ng dsh
stuff each core space wth marshmaow cp the remanng marshmaows
nto sma bts scatter over the top after appes are removed from the sauce-
pan, contnue to bo the srup unt t s thc or amost ey pour over the
appes and run nto a warm oven for a few mnutes serve hot or cod.
MRS. B. G. O RE , wfe of e - ongressman owrey (Msssspp).
APP E DO D
pe tn wth uartered appes spread wth fne sugar and bts of
butter sprn e wth cnnamon cover wth ba ng powder bscut crust
nch thc ba e nvert on pate cover wth the seasonng serve wth hard
sauce or sugar and cream.
MRS. . E. BRO N, wfe of e - ongressman Brown ( sconsn).
APP E DU
Ma e a rch pe crust ne a deep pan wth t f crust wth sced appe,
penty of rasns, sugar, and cnnamon to taste add sma peces of butter
cover wth crust ba e unt appes are done.
MRS. . HAMPTON MOORE, wfe of e - ongressman Moore (Pennsyvana).
APP E DUMP INGS
2 cupfus appes teaspoonfu sat, roundng
I / cupfus four 1 tabespoonfus ard, roundng
1 teaspoonfus ba ng powder, cupfu m , or enough to
heapng mosten
M e a bscut dough ro rather thn and spread wth appes add a
tte sugar and cnnamon to appes ro e ey ro cut n about 4
dumpngs as one cuts cnnamon ros.
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DESSERTS, PUDDINGS, AND SAU ES 179
Srup
1 cupfus dar brown sugar 2 cupfus water
1 cupfus whte sugar
et bo on top of stove when dumpngs are ready, put nto srup ba e
n oven unt brown serve wth cream.
Mas. An M McMu EN, wfe of the e -Governor of Nebras a.
APP E MERINGUE
2 cupfus stewed appes cupfu sugar
3 eggs, separated 1 tabespoonfu emon uce or
teaspoonfu nutmeg vnegar
teaspoonfu cnnamon cupfu powdered sugar
2 tabespoonfus butter _ 1 teaspoonfu favorng
he the appes are st hot, add the spces whch have been thoroughy
m ed, the butter, and we-beaten yo s of eggs sugar and emon uce may
be added, f needed beat unt ght put nto a buttered ba ng dsh coo
10 mnutes n a hot oven ta e from oven cover wth a merngue made from
the whtes of the eggs, powdered sugar, and favorng brown sghty serve
cod wth cream.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
APP E SNO
1 uart of appesauce 2 whtes of eggs, beaten stffy
M egg whtes nto sauce sweeten to taste sprn e wth chopped nuts
serve as dessert.
MRS. RANK GARDNER, wfe of e - ongressman Gardner (Indana).
APP E SPONGE
1 pound appes 2 emons
1 pnt water 1 enveope Kno geatn
1 pound granuated sugar 3 egg whtes
Bo sugar and water a few mnutes then add appes stew unt tender
run through a coander add geatn dssoved n cod water when very cod,
beat n whtes of 3 eggs beaten very stff add the uce of both emons and
rnd of one pour n mod serve wth custard made of yo s of the eggs.
Mss ENNIE M. MOORE, sster of ongressman Moore ( rgna).
BANANA PUDDING (Engsh)
5 bananas 1 dozen preserved cherres cut n
1 tabespoonfu emon uce sma peces
6 eggs, yo s and whtes beaten 2 tabespoonfus cherry uce
separatey 1 teaspoonfu vana
pound butter 1 tabespoonfu cassa
1 cupfu sugar 1 sponge ca e
pac age pan geatn
ream butter and sugar add yo s, crushed bananas, cassa, emon uce,
vana, whtes of eggs beaten stff, cherres, and geatn whch has been
soa ed n cod water for 5 mnutes and then dssoved n 1 cupfu of hot
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180 THE ONGRESSIONA OOK BOOK
water butter ange ca e pan ne bottom and sdes wth sponge ca e pour
n m ture, havng pan fu cover top wth ca e put n refrgerator for
24 hours turn out nto pate frost wth whpped cream decorate wth
cherres.
MRS. ous D. BRANDEIS, wfe of ustce Brandes of the Unted States Supreme ourt.
BANANA RO S
Ma e pastry, usng butter, we creamed, and emon uce nstead of water
ro thn a pece arge enough to cover banana sce banana engthwse pace
sectons together snugy, the outsde of one aganst the nsde of the other
pace banana on pastry sash banana across severa tmes, s ueezng emon
uce over generousy sprn e wth sugar and dot wth butter mosten edge
of pastry wth emon uce ro add more emon uce, sugar, and butter to
the outsde ba e n medum oven for about 20 mnutes.
MRS. RANK RO THER, wfe of ongressman rowther (New or ).
RIED BANANAS ( pno Dessert)
Pee the bananas cut them n haves engthwse fry them n deep ard
unt brown when both sdes are brown, dran we sprn e sugar a over.
MRS. AMI O OSIAS, wfe of Resdent ommssoner of Phppnes.
BR AN'S PU
2 cupfus prunes, stewed, seeded, 3 tabespoonfus sugar
and chopped teaspoonfu ba ng powder
htes of 3 we-beaten eggs, 1 cupfu nuts
stff
Str a of the ngredents together ghty pace n a buttered bow sghty
brown sp out on a fat dsh or patter when cod pace a border of whpped
cream sweetened and favored wth vana around the puff.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
A I ORNIA SUNSHINE
2 cupfus orange uce 1 pound marshmaows
Pace orange uce n porcean ette brng to bo and smmer 1 mnute
remove from fre and add the marshmaows str often unt marshmaows are
dssoved when coo, pace n ce bo serve wth whpped cream.
MRS. HAR ES . O DEN, wfe of ongressman oden ( aforna).
HAR OTTE RUSSE
5 eggs 1 uart whppng cream
2 cupfus sugar 1 cupfu bong water
/ bo geatn
Beat yo s and whtes of eggs separatey add the sugar to the beaten
yo s to ths add the geatn, whch has been dssoved n bong water then
add the beaten whtes and the whpped cream favor wth vana and amond
e tract or sherry.
MRS. ED ARD B. A MON, wfe of ongressman Amon (Aabama).
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DESSERTS, PUDDINGS, AND SAU ES 181
HAR OTTE RUSSE
1 pnt cream pound ady fngers
cupfu powdered sugar 1 tabespoonfu Kno geatn
teaspoonfu vana
over the geatn wth cod water et t soa for hour whp the cream
add sugar and vana ne uart mod wth ady fngers to the soa ed geatn
add ust enough bong water to dssove t stran nto the whpped cream
str unt t commences to thc en pour nto the mod set away on crac ed
ce to harden. Indvdua gasses may be used nstead of mod f desred.
The ate MRS. . BANKS KURT (Pennsyvana).
STRA BERR ANGE HAR OTTE RUSSE
1 pnt strawberres cupfu sugar
1 teaspoonfu geatn cupfu m
pnt whppng cream
Ma e ange food ca e when coo, cut thn sce around the top, then
cut out center, eavng about 1 nch thc on each sde soa geatn 5 mnutes
n cod water, then dssove by pacng cup n bong water m sugar wth
cupfu of m add geatn when coo, add berres and whpped cream
add ths to center of ca e pace top bac on and cover wth cng sce serve.
MRS. ATK. Sr. :M,. s. wdow of the ate Governor of New Me co.
HEESE AKE
1 bo zwebac roed wth ro- 6 tabespoonfus granuated
ng pn sugar
1 teaspoonfu cnnamon 6 tabespoonfus meted butter
M we together ths forms the crust.
ng
6 egg yo s emon, uce ony
1 scant cupfu granuated sugar 1 teaspoonfu vana
pnt cream 6 egg whtes, beaten to snow
1 pounds cream cheese
M cheese and cream together smooth add the other fngs, eggs, sugar,
and favorng ba e n a sprng form n a sow oven for 1 hour et stand n
form unt cod.
MRS. I I AM . OHEN, wfe of e - ongressman ohen (New or ).
HEESE DESSERT
Ta e arge gass pate whp cream and ro t around the edge for every
6 persons use 3 ca es of Bue abe cheese put through the rcer over the
top of the whpped cream n the center use ether bar-e-duc gooseberry
ey, pum ey, or strawberry ey. Have saad pates and butter nves at
each pate wth 2 spoons 1 a arge berry spoon serve wth toasted satne
wafers or toasted and buttered Bent's water crac ers.
MRS. . E. BRO N, wfe of e - ongressman Brown ( sconsn).
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182 THE ONGRESSIONA OOK BOOK
HO O ATE B AN MANGE
Put 1 uart of m n doube boer pace on fre when hot, add 3 heap-
ng tabespoonfus cornstarch m ed n a tte cod m whe m s heatng,
shave 2 ounces of chocoate put n a pan wth 4 tabespoonfus of sugar and
2 tabespoonfus of bong water str over fre unt smooth str ths nto the
coo ed m and cornstarch favor wth vana put n mod serve cod wth
cream and sugar.
Mas. ED ARD . ITT E, wdow of the ate ongressman tte (Kansas).
O OA RO
5 eggs 5 tabespoonfus cocoa
5 tabespoonfus sugar 1 cupfu cream
Separate the whtes and yo s of the eggs nto the we-beaten yo s beat
the sugar and cocoa add the stffy beaten whtes and ba e on buttered paper
for 20 mnutes when ba ed, pace on damp coth and ro when cod, open
ro and spread wth the whpped cream rero and pour over the foowng
dressng:
cupfu hot water 2 tabespoonfus of cream
cupfu sugar Butter, sze of an egg
oo these ngredents together unt the consstency of thc cream
sprn e wth chopped wanuts.
MRS. ISAA . PATTERSON, wfe of the e -Governor of Oregon.
GRAHAM RA KER RO
14 Graham crac ers to 1 cupfu cream, as needed
1 pound dates, cut up 1 cupfu nut meats, wanuts or
14 marshmaows, cut up pecans
1 sma botte maraschno hpped cream
cherres, cut up
Ro Graham crac ers fne pace a ngredents n m ng bow wor n
cream thoroughy turn out on board wth enough crac er crumbs to eep
from stc ng form nto a oaf pace n refrgerator overnght sce and
serve wth whpped cream.
MRS. ANTHON . DIMOND, wfe of the Deegate from Aas a.
BA ARIAN REAM
1 pac age strawberry eo 1 pnt of strawberres, mashed
1 pnt u ewarm water pnt whppng cream
Met eo n water et strand unt t becomes sghty thc ened then
beat t we put about of the mashed strawberres nto eo wth we-
beaten cream m we put nto ce bo to freeze when servng, pour the
rest of the strawberres over each sherbet.
MRS. SAM . O INS, wfe of ongressman ons ( aforna).
BA ARIAN REAM
1 tabespoonfu geatn 1 dash sat
1 cupfu m 1 teaspoonfu vana
4 egg yo s pnt cream
s cupfu sugar
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DESSERTS, PUDDINGS, AND SAU ES 183
hp cream and eep cod dssove geatn n cupfu cod water scad
m add yo s of eggs, sugar, sat, and ma e soft custard add geatn, stran
and et coo then add cream and vana f n cod form and ch.
MRS. HUMKIs ('I..MMINUS, wfe of the Attorney-Genera of the Unted States.
DU HESS REAM
5 tabespoonfus pear tapoca hte grapes
1 emon, uce of 1 cupfu nut meats
1 can pneappe, arge 1 pnt whpped cream
1 cupfu sugar
Soa tapoca overnght coo unt cear coo add uce of emon add
uce from can of pneappe and sugar coo unt thc coo add dced
pneappe, whte grapes, nut meats, and whpped cream ths serves 16 persons.
MRS. . KRO ADAIR, wfe of ongressman Adar (Inos).
GINGER REAM
Soa bo geatn overnght n tte cod water n mornng, add 1 pnt
bong m add we-beaten yo s of 3 eggs wth 1 cupfu sugar return to
boer unt t thc ens stran add pound of preserved gnger cut fne
set away to coo, strrng often unt t begns to get stff add beaten whtes
of eggs and pnt whpped cream turn nto mod when ready for use,
turn from mod whp pnt cream and put over sprn e wth macaroon
crumbs.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
EMON REAMS
7 or 8 eggs uce of 2 emons
7 or 8 tabespoonfus sugar 1 gass sherry
Grated pee of 1 emon 1 gass water
Beat the yo s of the eggs wth the sugar, grated pee of 1 emon, uce of
2 emons, 1 gass of sherry, and 1 gass of water et ths smmer not bo-
whe t thc ens ta e off stove and str n the whtes of the eggs, beaten
stff decorate and serve n gasses (very cod).
MRS. MORGAN G. BU KE E , a founder of the ongressona ub ( onnectcut).
PINEAPP E BA ARIAN REAM
1 can pneappe, crushed 1 cupfu sugar
1 pnt cream pac age geatn
Soa geatn n cupfu of water 1 hour put pneappe and sugar on to
smmer 20 mnutes add geatn stran through a seve, rubbng as much
pneappe through as possbe when t begns to harden, str n Ms of cream
whch has been whpped set n coo pace unt tme to serve serve wth
the remander of cream whch has been whpped.
MRS. SAM BRATTON, wfe of e -Senator Bratton (New Me co).
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184 THE ONGRESSIONA OOK BOOK
PRUNE ORIENTA REAM
enveope Kno spar ng pnt heavy cream
geatn cupfu m
cupfu cod water cupfu coo ed prunes, cut n
cupfu scaded m peces
cupfu sugar cupfu chopped fgs
htes of 2 eggs
Soa geatn n cod water 5 mnutes dssove n scaded m add sugar
stran nto a bow set n pan contanng ce water str constanty unt m -
ture begns to thc en add whtes of eggs, beaten unt stff, heavy cream,
duted wth m and beaten unt stff, prunes and fgs turn nto a wet
mod, the bottom and sdes of whch are garnshed wth haves of coo ed
prunes ch remove from mod to servng dsh garnsh wth whpped cream
sweetened and favored wth vana, forced through a pastry bag and tube,
and chopped pstacho nuts.
MRS. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
RO K REAM
In bo of geatn put 1 uart of m et t set 1 hour, then put on fre
add beaten yo s of 6 eggs wth cupfu sugar str a unt thc as custard
beat the whtes to a froth add cupfu sugar and str ths n when geatn
custard begns to congea after ta ng off custard, favor wth vana ma e a
syabub, as a garnsh, of cream and wne sauce, whpped ght.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
RO A REAM
1 uart m 3 eggs
bo geatn 4 tabespoonfus sugar
Put geatn n m et stand about hour beat yo s we add sugar
beat add to m set pan over bong water str unt m ture begns to
thc en e soft custard have ready the whtes beaten stff, and the moment
the ette s ta en from the fre, str them n uc y add dessertspoonfu of
vana and emon uce, m ed put n mod pace n coo spot to stffen t s
better made the day before t s to be served.
MRS. OHN . Tr.so , wfe of e - ongressman Tson ( onnectcut).
SPANISH REAM
Soa bo of geatn n pnt of m for 1 hour bo 1 uart of m
n a doube boer, seasoned wth 1 teaspoonfu vana, and sweetened to taste
beat 6 egg yo s and whtes separatey stran the geatn nto the yo s, str
n the whtes, pour n the bong m , put a bac on the fre, and et t
thc en pour nto mods and set on ce.
HON. I IAM P. O E, R., ongressman (Maryand).
STRA BERR BA ARIAN REAM
1 pac age strawberry eo cupfu nut meats, chopped
1 pnt ce cream cupfu maraschno cherres
cupfu grated pneappe, hpped cream
draned
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DESSERTS, PUDDINGS, AND SAU ES 185
Dssove eo n bong water str unt thoroughy dssoved when eo
coos, whp the ce cream nto t, about 1 tabespoonfu at a tme, unt the
ce cream s thoroughy meted add frut and nut meats turn nto arge or
ndvdua mods ch unt frm top wth whpped cream.
MRS. HARR P. BEAM, wfe of ongressman Beam (Inos).
TRI B REAM
pound marshmaows cupfu m
1 cupfu Engsh wanuts 2 tabespoonfus sugar
2 ounces canded cherres 1 teaspoonfu vana
pnt heavy cream 1 teaspoonfu Kno 's geatn
ut marshmaows n uarters wth scssors cut cherres n haves, eavng
out a few to garnsh the top wth chop the wanut meats whp cream unt
stff graduay add m and sugar and the rest of the ngredents dssove
the geatn n 1 tabespoonfu of cod water add 1 tabespoonfu of hot water
ths s best added before the fruts are put n eep marshmaows n cosed
bo , for they harden very uc y maraschno cherres are better than canded
cherres.
MRS. REOKRI K . DA I.IN KR, wfe of e - ongressman Danger (Massachusetts).
E ET REAM
Beat yo s of 4 eggs unt ght add scant cupfu of sugar soa 1 tabe-
spoonfu of geatn n MI cupfu of cod water pace on fre and et come to a
bo pour over egg and sugar m ture add 1 pnt of cream whpped stff
add 1 teaspoonfu of vana pour n mod and pace n ce bo w be ready
to serve n about 4 hours.
MRS. E ERETT B. HO ARD, wfe of e - ongressman Howard (O ahoma).
A NUT SURPRISE
cupfu wanuts, cut up teaspoonfu vana
pound marshmaows, cut 2 tabespoonfus powdered
cupfu maraschno cherres, sugar
cut Sat, few grans of
1 cupfu whppng cream
M cut wanuts, marshmaows, and maraschno cherres wth whppng
cream to whch has been added the vana, powdered sugar, and sat m
we together put nto a pan to set serve pan or wth whpped cream.
MRS. . . NORTON (Nebras a).
HIPPED REAM DESSERT
1 pnt cream, whpped 4 can pneappe, cut (fresh
t pound peanut brtte, ground strawberres, raspberres,
4 cupfus cut marshmaows or peaches may be used)
ombne serve on ange food or any other ca e ths serves 10 persons.
MRS. RORERT G. SIMMONS, wfe of e - ongressman Smmons (Nebras a).
USTARD BAKED
1 uart rch m 5 tabespoonfus sugar
4 eggs, beaten together ana and nutmeg
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186 THE ONGRESSIONA OOK BOOK
M the sugar and favorng wth the eggs scad, but do not bo the m
add a tte at a tme to the beaten eggs ba e unt frm n custard cups
set n a pan of hot water when ba ed, f custard w not stc to a nfe,
t s done ths recpe w f 8 custard cups.
Mss HE EN HUDSON, daughter of e - ongressman Hudson (Mchgan).
ARAME USTARD
4 cupfus m 4 eggs
1 cupfu sugar, meted and 1 teaspoonfu vana
caramezed
Heat m on drect heat, strrng to eep from scorchng add meted
sugar str unt a sugar s dssoved pour over sghty beaten eggs add
favorng and pnch of sat stran pour nto custard cups ba e n a pan of
hot water about of an hour ma es s cups.
MRS. . . NUGENT, wdow of the ate Senator Nugent (Idaho).
ARAME USTARD
1 pnt cream 4 egg yo s
cupfu sugar
Put cream n doube boer and heat, but do not bo brown sugar n
fryng pan unt ght brown and smo ng, but not burned add to hot cream,
strrng unt dssoved when cod, add yo s of eggs, we beaten stran
put nto sma custard cups set n pan of water ba e for 10 or 15 mnutes or
unt set.
MRS. PHI IP P. AMPBE , wfe of e - ongreuman ampbe (Kansas).
ARAME USTARD
2 eggs, we beaten Sat, pnch of
2 cupfus m , reserve cupfu ana
cupfu sugar hpped cream
Beat eggs we add cupfu m carameze sugar to a nce godon
brown add to other m put n doube boer when dssoved, add m and
egg to m ture coo unt t drops from spoon remove from fre et coo,
strrng fre uenty unt coo add vana and sat serve n sherbet gasses
topped wth whpped cream and a cherry. Do not bo, or t w curde f t
shoud curde, whp wth egg beater as soon as t coats spoon, ta e t from
fre.
MRS. A RERT . I . ORD, wfe of ongressman ford (Iowa).
REAMED BOI ED USTARD
I uart m cupfu sugar
ana to favor teaspoonfu sat
1 teaspoonfu powdered sugar 2 eggs
1 tabespoonfu cornstarch, heap- 1 pnt whppng cream
ng
Pour cream from botte of m eavng 3 cupfus of m to be paced n
saucepan, and brought to smmerng heat beat the whtes and yo s of eggs
together unt frothy, addng and m ng we the sugar, sat, and cornstarch,
the atter dssoved n a tte cod water to ths m ture add the cream ta en
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DESSERTS, PUDDINGS, AND SAU ES 187
frst from botte nto the scadng m pour sowy the egg m ture, but
str rapdy to prevent the custard from gettng umpy et ths bo about
3 mnutes over ow baze coo, pace n refrgerator to become ched. Be-
fore servng tme, whp the pnt of doube cream whch shoud be very cod,
wth an egg beater str nto the custard, whch has become ute thc ,
unt of'rch creamy consstency, addng the vana to taste f sherbet cups
wth the custard and dash a teaspoonfu of the remanng whpped cream
whch shoud contan the powdered sugar and a few drops of vana, on the
top of each porton. Pace a strawberry or cherry, wth stem upward, on top
as a garnsh. Serve wth ca e.
MRS. ous UD O , wfe of ongressman udow (Indana).
MAP E SIRUP USTARDS
1 uart whoe m cupfu rea sconsn mape
4 eggs srup
Beat eggs but not separatey add mape srup, then m m thoroughy
pour nto sma custard cups pace cups n drppng pan f pan to near
top of cups wth bong water pace n medum oven ba e about 22 mnutes
or unt sver nfe comes out cean.
MRS. E. E. BRO NE, wfe of e - ongressman Browne ( sconsn).
ORANGE USTARD
6 oranges 1 tabespoonfu cornstarch
3 eggs 2 tabespoonfus granuated
1 cupfus m sugar
1 cupfu sugar
Remove pup ony of oranges pace e ua portons n 8 saucers or rarge
ndvdua rame ns ma e a boed custard wth yo s of eggs, cornstarch,
sugar, and m pour custard over the oranges n each saucer and, when
custard s coo, top each dsh wth merngue made wth egg whtes and granu-
ated sugar. Pace saucers, or rame ns, on coo e tns and brown merngue n
oven brown a merngue under broer fame serve cod. Ths can be made
n mornng and be set asde for dnner n the evenng but do not put n
refrgerator.
MRS. RORERT GROSSER, wfe of ongressman Grosser (Oho).
RI E USTARD
1 pnt m 2 handfus rasns
4 eggs 5 tabespoonfus sugar
2 tabespoonfus coo ed rce
Beat eggs together add sugar add rce str n the m teaspoonfu of
butter put n pan of water ba e add merngue whtes of 1 of the 4 eggs.
The ate MRS. A BERT RIT HIE (Maryand).
SO T USTARD
1 cupfu m 1 tabespoonfu sugar
1 egg avorng
These ngredents may be mutped for the uantty desred whp eggs
and sugar together whe the m s heatng sowy add to warm m beat
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188 THE ONGRESSIONA OOK BOOK
constanty aa m ture thc ens wth the heat f custard shoud curde, pace
saucepan n cod water mmedatey and beat custard unt smooth agan.
M:s, OHN . McSwAN, wfe of ongressman McSwan (South arona).
HITE USTARD
1 pnts sweet cream, scaded 1 teaspoonfu vana
hot htes of 4 eggs
4 tabespoonfus powdered sugar
Beat eggs, sugar, and vana ust a tte pour hot cream over them,
strrng constanty put custard n cups and cover wth paper ba e n pan of
hot water unt e ey. If cream s very rch, use part m .
MRS. I IAM H. OODIN, wfe of the Secretary of the Treasury.
DAINT DESSERT
pnt whppng cream pound marshmaows, cut up
pound peanut brtte wth scssors
Ro peanut brtte wth rong pn m wth cream and marshmaows
ch n ce bo . To serve, ne ce gasses wth ady fngers spt heap n the
m ture.
Mas. GEOROR SUTHER AND, wfe of ustce Sutherand of the Unted States Supreme ourt.
DATE AKE
3 eggs 1 cupfu chopped dates
1 cupfu granuated sugar cupfu chopped nuts
1 cupfu bread crumbs 1 teaspoonfu vana
Beat the whtes of eggs very stff add the beaten yo s and other n-
gredents ba e sowy n a moderate oven for 25 mnutes cut n s uares or
brea nto bts serve wth whpped cream.
MRS. ED ARD OIOT, wfe of e - ongressman ogt ( sconsn).
DA BE ORE DESSERT
1 dozen marshmaows 1 cupfu sugar
1 pnt heavy cream enveope Kno geatn
1 sma can pneappe 1 teaspoonfu vana
cupfu cod water cupfu pecans
t cupfu bong water
Use canned cherres seeded, f preferred, nstead of pneappe soa the
geatn n the cod water unt dssoved add bong water and sugar when
cod, add the whpped cream, dced marshmaows, and vana, the nuts and
pneappe serve on ange ca e or ady fngers eave n ce bo overnght.
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
DE I IOUS DESSERT
pound vana wafers 1 cupfu nuts
cupfu rasns 1 pnt whppng cream
cupfu dates
Soa vana wafers n hot water suffcent to ma e a paste that w spread
grnd rasns, dates, and nuts together to ma e a fne paste, addng a tte
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DESSERTS, PUDDINGS, AND SAU ES 189
cream or water f necessary ta e the vana wafer paste spread about
nch thc on bottom of pan and a oose bottom pan or mod s best to
use add the cream whch has been whpped unt stff add the rasn, date,
and nut paste contnue the process unt there are 6 ayers, or a the n-
gredents are used pac ce around mod aow to freeze for 3 or 4 hours
sce e brc ce cream.
Mas. OHN M. BAER, wfe of e - ongressman Baer (North Da ota).
TE HE A NE OR EANS
cupfu sugar teaspoonfu vana
2 tabespoonfus four 3 egg yo s
2 cupfus m 6 haves pc ed peaches
teaspoonfu sat
M sugar, four, and sat n doube boer mosten wth t cupfu m
pour scaded m over we-beaten eggs put a together coo unt thc ,
strrng whe coo ng add vana et coo put custard n gass, then haf
peach cover wth more custard, then 1 tabespoonfu of carame sauce whe
warm serves 6 persons.
MRS. AI , H. MA ON , wfe of ongressman Maoney ( ousana).
DATE DESSERT
1 cupfu four cupfu m
1 teaspoonfu ba ng soda 1 cupfu dates
teaspoonfu sat cupfu nuts
1 cupfu sugar 1 teaspoonfu vana
1 egg 2 cupfus whppng cream
Sft ba ng powder and four over nuts and dates chop beat egg and
m nto the sugar add other ngredents pour nto greased pan ba e 20
mnutes n sow oven when coo, brea nto sma peces fod nto whpped
cream pe nto gasses ch before servng.
MRS. AMES I. AR E , wfe of ongressman arey (Indana).
MRS. DENNETT'S SPE IA T
ut pound of marshmaows n sma peces soa n the uce of a can
of pneappe overnght whp 1 uart of doube'cream n the mornng unt
very stff cut n sma peces e ua parts of canded pneappe, canded cherres,
canded aprcots, canded peaches, totang 2 arge cupfus dran marshmaows
add to m ture add to whpped cream sweeten wth cupfu of sugar et
rpen for 1 or 2 hours on ce n servng, pace maraschno cherres on top.
MRS. RED DENNETT, member of the ongressona ub.
E E N'S DESSERT
6 egg whtes, beaten we 1 4 tabespoonfus four sfted
6 egg yo s, beaten we wth 1 teaspoonfu ba ng
1 cupfus sugar powder
1 cupfus fney pounded nuts, 1 pnt whpped cream, sweetened
pecans and favored
1 teaspoonfu vana
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190 THE ONGRESSIONA OOK BOOK
Beat yo s we, add sugar, then whtes, nuts, vana add four and ba ng
powder ba e n 3-ayer ca e pans we greased, wth paper n bottom put
together wth whpped cream sweetened and favored.
31 us. . 0. RIOHT, wfe of e -Oongrenman rght (Georga).
A DESSERT
1 cupfu powdered sugar 1 teaspoonfu prepared coffee
6 eggs, beaten 1 teaspoonfu vana
2 teaspoonfus cocoa 6 egg whtes, beaten very ght
M a together ba e n one thn pan n a moderate oven for 10 mnutes
beat cream very ght put t on the ca e ro up ca e and cream put
chocoate cng over t put whpped cream n strpes at the end.
MBS. I IAM H. TA T, wdow of the ate hef ustce
of the Unted States Supreme ourt and e -Presdent.
ENG ISH O EE AKE
3 dozen ady fngers 1 cupfu butter
4 egg yo s 10 tabespoonfus warm coffee
1 cupfu powdered sugar 1 cupfu ground nuts
M eggs, sugar, butter, coffee, and favorng to consstency of thc cng
separate ca es and put n pan spread m ture over pace other haf of
ca es on and press together turn out on fat surface put the remander of
the m ture on top sprn e wth ground nuts et stand unt set serve wth
whpped cream ths w serve 16 persons.
MRS. ED ARD A KSON, wfe of the e -Governor of Indana.
OUR ESS AKE
7 eggs 1 uart Engsh wanut meats
1 cupfu granuated sugar
Beat the whtes and yeows separatey and then together add the sugar
grnd the nuts n a food grnder, moderatey fne add to m ture ba e n 2
ayers put together wth 1 uart of whppng cream whpped stff and favored
wth 1 teaspoonfu vana and / cupfu powdered sugar pe part of whpped
cream on top serve as a dessert.
MRS. GU U. HARD , wfe of ongressman Hardy ( oorado).
OOD OR THE GODS
3 eggs 4 tabespoonfus crac er crumbs
pound dates, chopped 1 cupfu sugar
pound Engsh wanuts, 1 teaspoonfu ba ng powder
chopped
Beat eggs separatey, then put together add ba ng powder to sugar m
wth the beaten eggs m dates, nuts, and crac er crumbs together put nto
egg m ture ba e n moderate oven for about 20 mnutes n pan greased
wth butter cut n s uares serve, topped wth whpped cream.
MRS. ENNINGS RANDO PH, wfe of ongressman Randoph ( est rgna).
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DESSERTS, PUDDINGS, AND SAU ES 191
RESH RUIT HIP
1 cupfu crushed frut htes of 2 eggs
1 cupfu sugar
hp a together 5 mnutes beat wth egg beater 40 mnutes pace on ce
serve wth strawberres, raspberres, oganberres, or peaches.
MRS. HO ARD 3. REESIDE, daughter of the ate ongressman Har ner (Pennsyvana).
RUIT BA ARIAN U
1 cupfu m cupfu coo ed Sun-Mad
2 egg yo s prunes
3 tabespoonfus sugar cupfu coo ed Bue Rbbon
teaspoonfu vana fgs
2 teaspoonfus granuated geatn cupfu coo ed Bue Rbbon
2 tabespoonfus cod water peaches
1 cupfu Sun-Mad Nectar 4 sces pneappe
rasns pumped 1 cupfu whpped cream
To pump rasns cover wth cod water, brng to bong pont, and bo 5
mnutes dran and dry on a towe dry a fruts on a towe before addng to
m ture scad m n doube boer pour over the egg yo s whch have
been m ed wth sugar return to doube boer and coo unt custard coats
the spoon remove add geatn whch has been softened n cod water add
cut frut and whpped cream m ghty set asde to harden.
MRS. HENR E. BARROUR, wfe of e - ongressman Barbour ( aforna).
GRAHAM RA KER DESSERT
5 eggs, beaten separatey 2 cupfus roed Graham crac er
1 cupfus sugar crumbs
1 cupfu nuts Sat, pnch of
Beat egg yo s and sugar together add other ngredents fod n egg
whtes pour nto 2 s uare ca e pans ba e n moderate oven when coo,
ma e the foowng center fng:
ng
2 cupfus m 2 tabespoonfus cornstarch
2 eggs, beaten 1 teaspoonfu vana
cupfu sugar
M and coo when coo, put between the 2 ayers cut n s uares serve
wth whpped cream.
MRS. ARE IN O N, daughter of e - ongressman Norton (Nebras a).
PARADISE DESSERT
to 1 pound Graham crac ers 1 cupfu wanuts
18 marshmaows 1 cupfu cream
pound dates
Dssove marshmaows n cream add to crushed crac ers to whch dates
cut n sma peces and chopped wanuts have been added ro out m ture
on bread board mod nto a round oaf wrap n wa ed paper eep n ce
bo unt needed sce serve wth whpped cream.
MRS. I IAM I. TRAEGER, wfe of ongressman Traeger ( aforna).
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192 THE ONGRESSIONA OOK BOOK
PEANUT BRITT E DE IGHT
Grnd peanut brtte candy n food grnder whp cream add enough of
candy crumbs to favor to sut taste serve as dessert wth wafers or ca e.
MRS. I ORD R. HOPE, wfe of ongressman Hope (Kansas).
PINEAPP E BAKED
1 cupfu sugar 1 cupfu bread crumbs, dry
1 can pneappe, crushed 1 tabespoonfu butter
ombne a ngredents pace n ba ng dsh ba e sowy n a moderate
oven unt brown the success of ths dsh s n the sow ba ng serve from
ba ng dsh.
MRS. I IAM II. ARRAREE, wfe of ongressman arrabee (Indana).
PINEAPP E BAKED
1 can sced pneappe Sat, pepper, and butter
6 Graham crac ers
Butter a ba ng dsh pace a ayer of the pneappe, dvded n peces n
bottom of the dsh sprn e wth Graham crac er crumbs, sat, and pepper
dot wth butter cover wth another ayer unt the frut s used pour the
pneappe uce over a put n the oven ba e hour serve wth meats.
Mas. ARTHUR G. SOR IE, wfe of the e -Governor of North Da ota.
PINEAPP E HANTI
Soa overnght pound of fresh marshmaows n 1 pnt preserved pne-
appe whp 2 cupfus of trpe cream very stff beat nto the frst m ture
unt thoroughy bended turn nto mod ch on ce serve wth whpped
cream and toasted marshmaows.
MRS. RANK GARDNER, wfe of e - ongressman Gardner (Indana).
PINEAPP E HAR OTTE
1 cupfu boed rce 1 pnt whpped cream
2 cupfus shredded pneappe
M rce and pneappe together add of the whpped cream serve n
sherbet gasses wth dab of whpped cream and cherry on top use mashed
strawberres nstead of pneappe f desred.
MRS. . B. SOSNG SKI, wfe of e - ongressman Sosnows (Mchgan).
PINEAPP E DE IGHT
1 pnt coffee cream 1 can sced pneappe
pound marshmaows
ut pneappe and marshmaows n sma peces add cream str set n
refrgerator unt ne t day ths may be used the same day.
MRS. ED ARD KEATING, wfe of e - ongressman Keatng ( oorado).
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DESSERTS, PUDDINGS, AND SAU ES 193
PINEAPP E U
1 can pneappe, cut sma Grapes, seeded and peeed
1 bo marshmaows, cut sma pnt whpped cream
Ma e sauce of the foowng:
cupfu sugar 1 emon, uce of
1 orange, uce of 2 eggs
Beat eggs add sugar, emon and orange uce coo unt thc when
cod, add whpped cream add to pneappe m ture.
M.-s. RI E MEANS, wfe of e -Senator Means ( oorado).
PINEAPP E BAKED HAITIAN ST E
(Mrs. R. H. Davs)
Grease ba ng dsh wth butter ta e 3 cans of pneappe, usng ony of
the uce add 1 cupfu of sugar et bo about 10 mnutes, to ma e srup
cut pneappe nto sma peces cover bottom of pan, then a ayer of bread
crumbs sprn e wth sugar and dot wth butter proceed n same manner
unt the dsh s fed pour the srup over t ba e sowy for 2 hours (the
success s n the ba ng), unt t s a ght goden brown, cear through to be
eaten wth meat course.
MRS. . R. DA IS, wfe of e - ongressman Davs (Mnnesota).
PRUNE HIP
pound prunes cupfu sugar
htes 5 eggs tabespoonfu emon uce
Pc over and wash prunes soa severa hours n cod water to cover
coo n same water unt soft remove stones rub through a straner add
sugar coo 5 mnutes beat whtes unt stff add prune m ture graduay
when cod, and emon uce pe ghty on buttered puddng dsh ba e 20
mnutes n sow oven serve wth boed custard, cod.
MRS. RA PH O. BRE STER, wfe of the e -Governor of Mane.
RI E DAINT
cupfu coo ed rce cupfu powdered sugar
cupfu frut, cut n peces cupfu whpped cream
M ngredents fod n whpped cream top wth maraschno cherry.
MRS. DA ID Hoao, wfe of e - ongressman Hogg (Indana).
RI E A A DRESDEN
1 tabespoonfu Kno geatn Sat
2 tabespoonfus rce 1 pnt doube cream
1 pnt bong m ana
cupfu sugar Strawberres or raspberres
Soa the geatn n 4 cupfu of cod water bo the rce n 2 uarts of
sated water for 20 mnutes have ready 1 pnt of bong m stran rce
from water drop n bong m coo 15 mnutes wth cupfu sugar and
sat to taste ta e from fre set asde to coo. hen begnnng to stffen,
beat the cream nto the m ture favor wth vana put on ce to set not ess
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194 THE ONGRESSIONA OOK BOOK
than 2 hours s re ured turn out mod serve wth crushed and sweetened
fresh strawberres, red raspberres, or custard (frut preferred).
MRS. TIMOTH THOMAS A SBERR , a founder of the ongressona ub.
RI E AND PEARS SUPREME
1 can Bartett pears 1 tabespoonfu sugar
1 cupfu rce M
1 to 2 cupfus pear uce Sat
1 cupfu mape srup hpped cream
2 egg yo s, beaten unt ght
oo the rce n the hnese way, frst parbong for about 10 mnutes,
then runnng cod water through by means of a coander contnue coo ng n
m n a doube boer unt ght and fuffy add sat to taste and sugar
arrange portons of rce and pears on a dessert pate pour over t sauce made
of the mape srup and pear uce, thc ened wth the egg yo s whch have
been beaten unt ght and fuffy top wth whpped cream. Ths serves 6
or 8 persons and may be served hot or ched.
MRS. ARREN . DU E , wfe of ongressman Duffey (Oho).
O EE GE ATIN
1 tabespoonfu geatn n a tte 1 cupfus strong, hot coffee
cod water
Dssove unt soft m geatn wth coffee and enough sugar to taste
sweet add vana to taste, 1 teaspoonfu et harden m wth ths 1 cupfu
of cream, whpped put n mod et stand unt frm enough to turn out.
MRS. THOMAS . PHI IPS, ,:.. wfe of e - ongressman Phps (Pennsyvana).
GE ATIN BRI K
Dssove enveope granuated geatn n 1 cupfu bong water when
thoroughy dssoved, pour t over 1 cupfu sugar pour the sugar and geatn
m ture over the stffy beaten whtes of 4 eggs and m thoroughy dvde
nto 3 portons, to the frst add emon favorng and a few chopped maraschno
cherres favor the second porton wth vana and coor wth pn vegetabe
coorng, addng chopped nuts and dates to the thrd porton add I tabe-
spoonfus meted chocoate and favor wth vana mod n 3 separate portons
pace together and cut n sces for servng top wth whpped cream.
MRS. OHN . SHA ROTH, wdow of the at Senator Shafroth ( oorado).
ORANGE GE ATIN
Soa 2 fat tabespoonfus of any good geatn 15 mnutes n cupfu cod
water, 1 cupfus orange uce, uce of 1 emon, cupfu granuated sugar
add sugar to frut uces and et stand brng geatn bac to ud form by
puttng cup n pan of hot water and str unt t becomes ud to ths, add
1 cupfus bong water add ths to frut uce and sugar str we, stran
through fne seve or cheesecoth, and put n 1 arge mod or ndvdua mods,
whch have been rnsed n cod water stand away to harden.
MRS. HARR . RANS E , wfe of ongressman Ransey (Pennsyvana).
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DESSERTS, PUDDINGS, AND SAU ES 195
RAINBO GE ATIN
1 enveope mnute geatn 1 cupfu whpped cream
cupfu sugar 1 cupfu grated pneappe
cupfu bong water 1 cupfu strawberry pup
M geatn wth sugar dssove n bong water set asde to coo when
begnnng to thc en, add whpped cream ust before t sets, str n pneappe
m thoroughy turn nto mod ma e a second part ust as the frst, usng
1 cupfu strawberry pup nstead of pneappe set asde unt coo but not
eed pour on top of pneappe ey, whch s aready sod set bac n
refrgerator when ready to serve, unmod sce e ce cream.
MRS. OHN . OOHRAN, wfe of ongressman ochran (Mssour).
TAPIO A GE ATIN
1 pnt m 1 tabespoonfu dssoved geatn
1 teaspoonfus Instant tapoca ana enough to favor
cupfu sugar
Scad tapoca 25 mnutes m ngredents when coo, add pnt cream,
whpped.
MRS. HAR ES . ESTERI. , wfe of e - ongressman Estery (Pennsyvana).
GINGER PEAR DESSERT
1 pac age emon eo 6 canned pear haves
1 pnt gnger ae
Dssove eo n bong gnger ae to whch a spec of gnger has been
added when startng to congea, beat wth an egg beater pace haves of pears,
draned of a uce, n dsh and pour beaten eo over them et harden re-
move from dsh, cut n sces, and serve wth whpped cream.
MRS. HARO D S. TO E , wfe of e - ongressman Toey (New or ).
GOOD -GOOD DESSERT
1 cupfu ght brown sugar 1 cupfu nut meats
cupfu butter
Put n spder pour over sponge ca e use sces of pneappe n pace of
nuts f desred.
MRS. ET HER HA E, wfe of e - ongressman Hae (New Hampshre).
HEA EN HASH
1 pound Graham crac ers pnt coffee cream
1 bo seeded dates 2 tabespoonfus m
1 pound marshmaows hpped cream
1 cupfu Engsh wanuts
hop the crac ers, dates, marshmaows, and wanuts fne m wth coffee
cream, to whch about 2 tabespoonfus m have been added m these a
together ro nto a sma oaf eep out 6 crac ers and ro fne, to ro the
oaf n then put n ce bo for 24 hours sce thn and serve wth whpped
cream.
Mas. OHN G. OOPER, wfe of ongressman ooper (Oho).
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196 THE ONGRESSIONA OOK BOOK
HEA EN HASH
hp 1 pnt thc cream cp wth scssors pound fresh marshmaows
cut up 1 medum-szed botte maraschno cherres to ths add Engsh wanuts
ust when ready to serve, toss ths a together fnsh wth whoe cherres and
wanut meats do not add any sugar, as the marshmaows ma e t perfect.
MRS. NATHANIE B. DIA , wfe of e -Senator Da (South arona).
HUNGARIAN HO O ATE RABBIT
o s of 7 fresh eggs 7 heapng teaspoonfus cocoa
7 heapng tabespoonfus pow- Dash of vana
dered sugar
Str hour fod n the beaten whtes of eggs butter shaow pan and
dust wth four ba e about 15 or 20 mnutes n sow oven ro whe hot wth
wa paper between when cod, remove wa paper and spread wth whpped
cream, about 1 pnt.
MKS. GEOROE Nonp AS SKGER. wfe of ongressman Seger (New ersey).
I E-BO AKE
In the upper part of a doube boer m 3 cupfus about of a pound of
grated sweet chocoate, cupfu of cod water, and cupfu of sugar set
over hot water and add, 1 at a tme, the unbeaten yo s of 9 eggs, beatng n
ech as added coo unt the m ture s of custard consstency et coo add
the whtes of the 9 eggs, beaten stff ne a pan wth paraffn paper arrange
4 dozen ady fngers, or strps of sponge ca e, a around the sdes and bottom
pour n of the chocoate custard add a ayer of ady fngers repeat unt
there are 3 ayers of ca e and 3 ayers of custard et stand overnght n the
ce bo serve wth whpped cream decorate wth canded frut, f desred
these proportons ma e a very arge ca e, re urng a pan 8 nches n dameter,
3 nches deep, athough the recpe may be haved, or even uartered, usng
n correspondngy smaer pan.
MRS. RORERT M. RA H, wfe of e - ongressman each (MassachusetU).
EMON SPONGE
1 emon, uce and rnd of Butter, sze of wanut
1 tabespoonfu four, heapng 1 cupfu m
2 eggs 1 cupfu sugar
M emon wth sugar add four and egg yo s cream butter wth the
m ture add m add egg whtes, beaten stff ba e n rame ns the same
as cup custard or n pe crust. .
MRS. HAR ES . ESTER , wfe of e - ongressman Estery (Pennsyvana).
MAP EINE REAM RO
1 egg 1 cupfu m
cupfu sugar teaspoonfu Mapene
cupfu four 2 tabespoonfus butter
M sugar and four add m , egg, Mapene, and butter coo a to-
gether unt thc a measurements are eve.
MRS. I IAM E. HUMPHRE , wfe of e - ongressman Humphrey ( ashngton).
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DESSERTS, PUDDINGS, AND SAU ES 197
NUMM DESSERT
1 cupfu sugar cupfu butter
2 egg yo s, unbeaten cupfu m
1 oupfus four 2 teaspoonfus ba ng powder
2 s uares chocoate, meted teaspoonfu vana
At ast add whtes of 2 eggs, beaten ba e n 2 ayers put whpped cream
between, and, when ready to serve, pour over t the sauce, hot.
Sauce
ca e chocoate, meted cupfu water
1 heapng tabespoonfu four Butter the sze of wanut
1 cupfu sugar ew drops of vana
1 cupfu m Pnch of sat
Bend sugar and four add chocoate, water, m , and other ngredents
coo n doube boer unt t thc ens pour over ca e.
MRS. RANK IN ORT, wfe of e - ongressman ort (New ersey).
BAKED ORANGES
6 medum-szed oranges 2 cupfus water
2 cupfus sugar . Red food coorng
over the oranges wth cod water bo unt they can be perced wth
toothpc ta e from water and cut n uarters ma e a srup of the sugar
and water, bong unt t threads add enough red food coorng to gve rch
coor add oranges ba e n oven hour. The oranges may reman n the
srup and may be ept n a cod pace for severa days serve wth ba ed ham.
MRS. HAR ES . O DEN, wfe of ongressman Goden ( aforna).
A I ORNIA ORANGE UPS
ash and cean out shes of oranges cut n haf f wth foowng m -
ture: Three egg yo s m ed wth 2 tabespoonfus cod water, cupfu
sugar, uce emon and uce 2 oranges (no rnd) beat unt creamy cover
unt thc n doube boer add 3 we-beaten whtes whe on stove coo
f shes serve wth whpped cream on top or a merngue.
MRS. OHN B. KENDRI K, wdow of the ate Senator Kendrc ( yomng).
ORANGE MIST
Soa 2 tabespoonfus geatn n cupfu cod water dssove n cupfu
bong water add 1 cupfus sugar, 1 cupfus orange uce, cupfu emon
uce, grated rnd of 1 orange add 2 cupfus whpped cream turn nto fancy
mods serve wth cream.
MRS. A RERT E. ARTER, wfe of ongressman arter ( aforna).
PEA HES PARISIENNE
S n and sce the peaches m raspberry ce wth vana ce cream and
whpped cream add some raspberry ey m everythng together decorate
wth whpped cream.
MRS. BEN . AIROHI D, wfe of e - ongressman archd (New or ).
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198 THE ONGRESSIONA OOK BOOK
APP E PUDDING
1 cupfu sugar 1 tabespoonfu four
4 appes cut n dce 1 teaspoonfu ba ng powder
cupfu nut meats 1 egg
Ba e serve wth whpped cream.
MRS. Bos MEANS, wfe of e -Senator Means ( oorado).
APP E RUN H PUDDING
Appes 1 cupfu four
1 cupfu granuated sugar Butter, sze of an egg
1 cupfu brown sugar hpped cream
a deep pan wth cupfu appes sprn e wth granuated sugar wor
together the brown sugar, four, and butter unt e a coarse mea cover
appes wth ths m ture ba e 20 mnutes n moderate oven serve wth
whpped cream.
M sS. I IAM P. ONNER , .IK., wfe of ongressman onnery (Massachusetts).
APP E TAPIO A PUDDING
1 cupfu mnute tapoca add 2 cupfus cod water et stand 1 hour dran
off water and add 1 cupfu of sugar, butter sze of a wanut, and 2 appes,
sced crosswse aternate appes, tapoca, and butter to f ba ng dsh
sprn e wth nutmeg ba e unt cear.
MRS. AUSTIN PEA . wdow of the ate Governor of Tennessee.
BANANA PUDDING ENG ISH
5 bananas 1 dozen preserved cherres cut n
1 tabespoonfu emon uce peces
6 eggs, yo s and whtes beaten 2 tabespoonfus cherry uce
separatey 1 teaspoonfu vana
pound butter 1 sponge ca e
1 cupfu sugar 1 tabespoonfu cassa
pac age pan geatn
ream butter and sugar add yo s, crushed bananas, cassa, emon uce,
vana, whtes of eggs beaten stff, and cherres add geatn whch has been
soa ed n cod water for 5 mnutes and then dssoved n 1 cupfu hot water
butter ange ca e pan ne bottom and sdes wth sponge ca e pour n m -
ture havng pan fu and cover top wth ca e, put n refrgerator for 2-1
hours turn out nto pate frost wth whpped cream decorate wth cherres.
MRS. ous D. BRANDEIS, wfe of ustce Brandes of the Unted States Supreme ourt.
BATTER PUDDING
cupfu butter 5 eggs, separated
cupfu four Sugar to taste
1 pnt m , boed
M sugar and four together wet wth a tte cod m str nto the
bong m coo unt thc and smooth add butter str n we-beaten
yo s when ths s cod, add whtes we beaten ba e n puddng dsh n
pan of hot water n moderate oven hour.
MRS. IRGINIA E. EN KES. Member of ongress (Indana).
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DESSERTS, PUDDINGS, AND SAU ES 199
B A KBERR PUDDING
1 egg, beaten 2 teaspoonfus ba ng powder
1 cupfu sugar 2 cupfus four
cupfu butter, meted 1 coffee cupfu bac berres,
cupfu m mashed
M ngredents ba e
Sauce
2 cupfus sugar 2 cupfus mashed bac berres
cupfu butter
ream sugar and butter add mashed bac berres et stand n pan of
hot water on bac of stove.
Mss EMI TABER, sster of ongressman ohn Taber (New or ).
B A KBERR RO -PO
2 cupfus four cupfu m
teaspoonfu sat 5 tabespoonfus rsco
2 teaspoonfus sugar 1 egg
Sft dry ngredents cut n rsco unt meay n appearance add beaten
egg and m and bend toss on foured board and ro out about nch
thc brush wth meted rsco.
ng
3 cupfus bac berres 2 tabespoonfus rsco
cupfu sugar teaspoonfu sat
teaspoonfu gnger
Spread dough wth berres m ed wth sugar and spces dot wth rsco
ro as ey ro and ba e at 375 . for 25 mnutes.
MRS. A REN E E. IMHO , wfe of ongressman ImbofT (Oho).
B A K TAPIO A PUDDING
1 cupfu pear tapoca teaspoonfu sat
1 pnt water 1 teaspoonfu vana
3 cupfus brown sugar, very dar hpped cream
Soa tapoca overnght n mornng add water, brown sugar, sat ba e
sowy 2 or 3 hours, strrng often add vana when cear serve warm wth
whpped cream.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
BREAD PUDDING
cupfu dry toast crumbs 2 eggs
cupfu m cupfu sugar
1 pnt m
Soa crumbs n m ma e soft custard of m , eggs, sugar pour over
crumbs ba e about hour, not more eggs may be separated and whtes
vsed for a merngue rce and bread crumbs may both be used n same puddng
to advantage f one s carefu not to use too much.
MRS. URTIS D. I BUR, wfe of e -Secretary of the Navy.
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200 THE ONGRESSIONA OOK BOOK
BISHOP HIPP E'S PUDDING
2 eggs 1 teaspoonfu ba ng powder
cupfu sugar 1 cupfu nuts, chopped
cupfu four I cupfu dates, chopped
M as for ca e ba e n bscut pan serve wth brown sugar sauce.
MRS. AMAR E E S, wfe of ongressman effers (Aabama).
B UEBERR PUDDING
3 teaspconfus ba ng powder 2 tumberfus four
1 tumberfu moasses 3 tumberfus berres
Sft four and ba ng powder add moasses, then berres m we pour
n shaow buttered pan shoud be or nch thc ba e n rather sow
oven.
Sauce
1 cupfu powdered sugar Butter, sze of an egg
M to a cream add 1 egg very we beaten beat together unt t sepa-
rates add 1 cupfu cream or m favor wth vana. Ths recpe n my
mother's bo s dated 1788 t has aways been a favorte, and durng the
bueberry season we use t very often.
MRS. OHN . TI .SON, wfe of e - ongressman Tson ( onnectcut).
BRO N BETT
5 or 6 sour appes 1 teaspoonfu butter, rounded
cupfu sugar 1 teaspoonfu emon uce
teaspoonfu nutmeg, grated .
Pare, core, and cut the appes nto eghths m sugar, nutmeg, and emon
uce and sprn e over appes dot wth butter put n a sma earthen dsh
add hot water to eep from burnng ba e 3 hours n very sow oven, when
appes w be dar red coo ba e between 2 crusts serve wth cream f
you wsh Brown Betty to be arge, ncrease the amounts ba e n deep dsh.
MRS. EDITH NOURSE ROGERS, Member of ongress (Massachusetts).
BRO N BETT
3 cupfus chopped appes teaspoonfu nutmeg
3 cupfus buttered crumbs teaspoonfu cnnamon
3 tabespoonfus butter emon, uce and rnd
cupfu brown sugar cupfu water
M together the sugar, spce, emon (rnd and uce) add to the appes:
put buttered crumbs n the bottom of a buttered ba ng dsh, of the
appe m ture, of crumbs on top of appes, then rest of appes pour water
over ths, then sprn e remanng crumbs over the top ba e about of an
hour n a 375 . oven. hen served, hard sauce may be used over ths.
MRS. STEPHEN M. OUNG, wfe of ongressman oung (Oho).
BUTTERS OT H PUDDING
1 cupfu brown sugar 2 eggs
2 tabespoonfus butter ,4 teaspoonfu sat
2 cupfus hot m emon, uce of
2 tabespoonfus powdered sugar 1 teaspoonfu vana
1-nch thc sce stae bread
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DESSERTS, PUDDINGS, AND SAU ES 201
Met brown sugar and butter over fre coo unt dar brown pour n hot
m et smmer 10 mnutes soa bread n cod water unt soft pour m
and sugar over bread beat n yo s of eggs, sat, and vana ba e n buttered
ba ng dsh n pan of water 45 mnutes beat whtes of eggs stff add pow-
dered sugar and emon spread over puddng brown.
MRS. MARTIN B. MADDEN, wdow of the ate ongressman Madden (Inos).
BUTTERS OT H PUDDING
One of the easest puddngs to ma e s a butterscotch. M together 1
cupfu of brown sugar and 3 tabespoonfus of four add 1 cupfu of m or
water and the yo s of 2 eggs coo together unt thc remove from the
fre whe st hot, add 2 tabespoonfus of butter and teaspoonfu of
vana beat the 2 whtes of the eggs unt stff fod n the hot puddng
serve wth whpped cream.
MRS. AMES T. M EAR , wdow of the ate ongressman Mc eary (Mnnesota).
A I ORNIA TAPIO A PUDDING
1 uart m s uare butter
cupfu mnute tapoca teaspoonfu sat
1 cupfu sugar 1 tabespoonfu vana
5 eggs
Put tapoca, sugar, sat, and butter n cod m n doube boer bo unt
cear, strrng occasonay, or put over a ow baze, watchng and strrng con-
stanty for 15 mnutes beat whtes and yo s separatey and combne fod
custard nto whtes add vana set on ce.
MRS. DEN ER S. HUR H, wfe of ongressman hurch ( aforna).
ARAME TAPIO A PUDDING
cupfu mnute tapoca 1 uart bong water
teaspoonfu sat
oo these ngredents together add:
1 teaspoonfu vana 1 cupfus sugar, caramezed
Serve cod wth whpped cream.
MRS. OHN . KET HAM, wfe of e - ongressman Ketcham (Mchgan).
ARROT PUDDING
1 cupfu carrots, grated 1 teaspoonfu cnnamon
1 cupfu appes, chopped teaspoonfu coves
1 cupfu sugar 1 teaspoonfu soda, sfted wth
1 cupfu suet, put through 2 cupfus four
chopper
Steam 3 hours serve wth any puddng sauce.
MRS. RANK B. KE OOO, wfe of the e -Secretary of State.
HERR PUDDING
cupfu sugar cupfu m
cupfu butter teaspoonfu sat
2 cupfus four 1 egg
3 tabespoonfus ba ng powder 1 can red cherres
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202 THE ONGRESSIONA OOK BOOK
ream butter and sugar add egg and m sft four, sat, and ba ng
powder together add to m ture butter ndvdua puddng cups put nto
each cup 2 spoonfus of cherres f cup fu wth batter set n bong
water steam 45 mnutes nvert cups when done serve wth sauce made wth
cherry uce.
MRS. ERE OOPER, wfe of ongressman ooper (Tennessee).
HERR PUDDING
1 pnt home-canned cherres cupfu sugar
1 cupfus bread crumbs ' 1 cupfu pecan meats
1 egg Pnch of sat
M ngredents ba e n moderate oven, n buttered dsh, about hour.
Ths may be served wth whpped cream or topped wth ce cream.
MRS. I IAM H. DIETERI H, wfe of Senator Deterch (Inos).
HERR STEAMED PUDDING
cupfu sugar Sat, pnch of
2 tabespoonfus butter cupfu m
1 egg 1 tabespoonfu vana
I cupfus four, sfted 1 uart sour cherres, Red
2 tabespoonfus Roya ba ng Mchgan
powder
ombne sugar, butter, egg, and sat add aternatey sfted four and ba -
ng powder add vana nto hot, we-buttered ey gasses, pour medum
thc batter upon a few cherres, aternatng cherres and batter unt gasses
are fu steam contnuousy wthout uncoverng for 30 mnutes remove
from gasses carefuy, so as not to brea serve wth hard sauce.
Hard Sauce
2 cupfus sugar herres, remander of
cupfu butter
ream sugar and butter add cherres.
M/.s. OHN T. BU KBEE, wfe of ongressman Buc bee (Inos).
HO O ATE PUDDING
pound chocoate, btter cupfu hot water
1 tabespoonfu geatn, round- 4 eggs, separated
ng 1 tabespoonfu vana
cupfu cod water Sat
1 cupfu sugar
Met chocoate n doube boer dssove geatn n cod water add hot
water m chocoate and geatn str unt umps dssove add creamed egg
yo s, sugar and sat fod n beaten egg whtes pace n meon mod.
MRS. P. R AN DU , wfe of Senator Duffy ( sconsn).
HO O ATE BREAD PUDDING
1 pnt bread crumbs 4 egg yo s
1 uart m
cupfu sugar
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DESSERTS, PUDDINGS, AND SAU ES 203
Heat bread crumbs and m on top of stove beat egg yo s and sugar
together add to hot m and crumbs str unt thoroughy m ed met
chocoate and add to m ture m thoroughy on top of stove then ba e n
moderate oven serve hot wth hard sauce.
Mu.-. RORERT . RI H, wfe of ongressman Rch (Pennsyvana).
HO O ATE P UM PUDDING
1 enveope spar ng geatn 1 cupfu seeded rasns
1 cupfu cod water cupfu dates
1 pnt m cupfu nuts
1 cupfu sugar cupfu currants
1 s uares chocoate 3 egg whtes
teaspoonfu vana Sat
Soften geatn n cod water 10 mnutes met chocoate wth part of the
sugar add a tte m , ma ng a smooth paste put m n doube boer
when hot, add meted chocoate, sugar, sat, and soa ed geatn remove from
fre when m ture begns to thc en, add vana, frut and nut meats, chopped,
and asty fod n beaten egg whtes turn nto wet mod decorated wth whoe
nut meats and rasns ch remove to servng dsh and garnsh wth hoy
serve wth whpped cream, sweetened and favored wth vana, or wth a
currant ey sauce.
MI S. OUIS . RAMTON, wfe of e - ongressman ramton (Mchgan).
O OANUT PUDDING
2 eggs, separated 6 tabespoonfus bread crumbs
cupfu sugar cupfu seeded rasns
pound cocoanut, shredded cupfu butter, meted
pnt m
ream egg yo s wth sugar add we-beaten whtes str n m add
cocoanut, crumbs, and rasns add butter ba e.
MRS. ) m.. v URTIS GANN, sster of hares urts, e - ce Presdent of the Unted States.
ORN PUDDING
1 can cor n teaspoonfu sat
3 eggs, beaten 2 tabespoonfus butter
2 tabespoonfus sugar 1 cupfu m
1 teaspoonfu four
Put the cor n on and et t coo a tte add the above ngredents to t
pace n casseroe ba e for hour.
MRS. DA ID H. KIN HE GE, wfe of udge Kncheoe of the Unted States ustoms ourt.
ORN MEA PUDDING
4 tabespoonfus corn mea 2 tabespoonfus butter
1 pnt m , sweet Sugar to taste
4 eggs, we beaten
Bo m str n corn mea coo unt t begns to thc en remove from
fre et coo unt thc add eggs and butter sweeten to taste ba e 1 hour
n moderate oven serve wth hard sauce.
MRS. ED ARD P. OSTIOAN, wfe of Senator ostgan ( oorado).
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204 THE ONGRESSIONA OOK BOOK
OTTAGE PUDDING
t cupfu butter 1 cupfu m
cupfu sugar 2 cupfus four
1 egg 4 eve teaspoonfus ba ng
1 teaspoonfu sat powder
ream butter, sugar, egg add dry ngredents, then m ba e 35 mnutes.
Sauce
1 cupfu sugar 1 tabespponfus emon or
cupfu water orange uce
2 teaspoonfus butter
Bo sugar and water to a srup remove add uce and butter. A custard
sauce s aso decous.
MRS. E IEGENK INGO, e - ongresswoman and
wdow of the ate ongressman ngo (Ar ansas).
REAM RI E PUDDING ITH PEA HES
oo n a doube boer 2 tabespoonfus of rce n pnt of m n whch
s dropped a sma pece of thc cnnamon add an e tra cupfu of m as the
rce coo s dry when tender, add 2 tabespoonfus of sugar and a tabespoonfu
of geatn that has been dssoved n a tte cod water remove the cnnamon
pour the rce nto a rng mod after beatng n a cupfu of whpped cream,
when cod, turn out f the center wth rpe sced peaches serve wth pan
or whpped cream.
Mas. GEORGE . Hurr, wdow of the Iato ongressman Huff (Pennsyvana).
RUMB PUDDING
2 cupfus bread crumbs cupfu nuts
cupfu chopped suet, or 1 1 cupfu sweet m wth tea-
tabespoonfu butter spoonfu soda
cupfu moasses tcasoonfu coves
1 we-beaten egg 1 teaspoonfu cnnamon
cupfu rasns teaspoonfu sat
cupfu dates
M ngredents steam n ba ng powder cans 2 hours serve wth sauce.
Sauce
1 cupfu sugar 2 cupfus whpped cream
cupfu water Grated orange
3 egg yo s, beaten ghty
Bo sugar and water to soft stage as for cng add egg yo s to hot
srup, strrng unt coo then add whpped cream and favor wth grated orange.
MRS. D. . DORRINS, wfe of ongressman Dobbns (Inos).
DATE PUDDING
cupfu butter 1 pac age dates, seeded, cut, and
1 cupfu sugar foured
2 eggs 2 teaspoonfus ba ng powder
cupfu m
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DESSERTS, PUDDINGS. AND SAU ES 205
Add enough four to ma e a stff batter steam 2 hours serve wth whpped
cream.
MRS. AMES . DA IS, wfe of Senator Davs (Pennsyvana).
DATE PUDDING
2 pac ages dates 1 cupfu sugar
1 cupfu pecans teaspoonfu each sat and
3 eggs, beaten separatey soda
3 tabespopnfus four
Ba e 1 hour n very moderate oven.
The ate MRS. . B. REED (Ar ansas).
DATE PUDDING
Soa cupfu pear tapoca n water whe preparng the foowng:
3 cupfus cod water cupfu crushed pneappe, no
1 cupfu granuated sugar uce
1 cupfu brown sugar, ght cupfu nut meats
pound dates, chopped fne 1 cupfu whpped cream
M sugars, dates, pneappe, and water together add soa ed tapoca coo
over sow fre about 45 mnutes, strrng occasonay when done, add nuts and
vana when ched, fod n whpped cream.
MRS. IN E H. GRA , wfe of ongressman Gray (Indana).
BOI ED DATE OR IG PUDDING
1 cupfu dates, stoned and cut 1 cupfu sugar
fne 2 eggs
1 cupfu beef suet, cut fne 3 tabespoonfus ba ng powder
1 cupfu bread crumbs teaspoonfu sat
1 cupfu four 1 teaspoonfu vana
Put together the dates, suet, and the bread crumbs add the ba ng powder,
sugar, and sat to the four add the we-beaten eggs to the m and put nto
the prevousy mentoned ngredents and str we put nto a buttered ette
wth a tght d set the ette n bong water whch does not come more than
hafway to the top of the ette add water constanty and bo 4 hours use
ud or hard sauce.
Mss E EN OOD, sster of e - ongressman Ira . ood (New ersey).
DATE AND NUT PUDDING
pound dates pound Engsh wanuts
pound powdered sugar 4 eggs
Beat eggs separatey add sugar to yo s, aso dates, and nuts fod n
the beaten whtes ba e 20 to 30 mnutes n a sow oven.
Hus. I IAM A. A RES, wfe of ongressman Ayres (Kansas).
DE I IOUS PUDDING
6 eggs ream
1 cupfu sugar, granuated 1 teaspoonfu vana
3 cupfus nuts, haze, pecan, or 1 tabespoonfu four
amonds 1 teaspoonfu ba ng powder
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206 THE ONGRESSIONA OOK BOOK
Beat separatey the egg yo s and whtes to the yo s add the sugar and
to the whtes, beaten to stffest possbe froth, the fney chopped or pounded
nuts m a together very ghty str n vana ta e four and ba ng
powder, run severa tmes through the seve and m t wth the above m -
ture ba e uc y n ey ca e tns put together e ayer ca e serve wth
whpped cream f between the ayers and on the sdes wth any preferred
cng, but a pnt of cream beaten stff, ched and favored wth vana, s
suffcent.
MRS. GU DE PARD Gorr, wdow of the ate Senator Goff ( est rgna).
IG PUDDING
pound grated bread 6 ounces chopped suet
pound fgs, chopped fne 1 teacupfu m
6 ounces sugar Nutmeg
M bread, suet, sugar, and nutmeg add fgs wth 1 egg we beaten add
m bo n a mod 4 hours.
The ate MRS. EUGENE 11 M.K (Mane).
IG PUDDING
1 cupfu suet, chopped teaspoonfu vana
1 cupfu fgs, chopped, canned 1 cupfu bread crumbs
fgs best 1 cupfu m
1 cupfu sugar 3 eggs, we beaten
2 teaspoonfus ba ng powder t teaspoonfu sat
Put suet, fgs, and bread crumbs together add sugar, m , sat, and ba -
ng powder str we add eggs and vana pour nto buttered mod or pa
wth a tght d put pa or mod nto a arge ette pour n bong water
unt hafway up the mod bo for 3 hours eep water at hafway eve
durng the whoe perod, by addng water.
Sauce
pound butter cupfu brown sugar
2 egg yo s 1 cupfu whppng cream
teaspoonfu vana
Met butter n doube boer add brown sugar and egg yo s str we
ths may be ept n doube boer for some tme and strred occasonay
when ready to serve, ta e away from hot water add cream, whch has been
whpped very stff, and vana serve at once puddng shoud be very hot
when served.
MRS. ES IE A. MI ER, wfe of the Governor of yomng.
IG PUDDING
pound fgs, chopped fne nutmeg
pound butter 1 teaspoonfu coves
pound sugar 1 teaspoonfu cnnamon
4 eggs 1 cupfu m
pound bread crumbs Sat, pnch of
Bo 2 hours serve wth hard sauce.
MRS. OHN H. SMA , a founder of the ongressona ub
and wfe of e - ongressman Sma (North arona).
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DESSERTS, PUDDINGS, AND SAU ES 207
RUIT PUDDING
cupfu carrot teaspoonfu soda
cupfu potato teaspoonfu coves
cupfu nuts teaspoonfu cnnamon
cupfu rasns teaspoonfu nutmeg
cupfu four 1 tabespoonfu butter
( cupfu sugar 1 egg
Grnd carrot and potato add nuts and rasns to the four and soda add
the nutmeg, cnnamon, and coves to the sugar and add to the four add dry
ngredents to the m ed carrot and potato beat egg and add to ngredents
met butter and pour over and str steam I to 2 hours.
MRS. ('1.MI KS KRAMER, wfe of ongressman Kramer ( aforna).
GINGER PUDDING, STEAMED
1 egg 1 cupfu water
1 cupfu moasses 1 tabespoonfu gnger
cupfu butter 1 teaspoonfu soda
1 cupfu chopped Bue -Rbbon 2 cupfus four
fgs
Beat egg n m ng bow add moasses, meted butter, and fgs beat
thoroughy add four sfted wth gnger and soda, and when we m ed com-
bne wth hot water put n greased shaow pans steam 1 hour serve wth
emon sauce.
emon Sauce
1 cupfu sugar 1 tabespoonfu emon e tract
cupfu butter 1 cupfu bong water
2 tabespoonfus four
ream butter wth sugar and four add bong water bo 1 mnute re-
move from fre add emon e tract serve hot.
MRS. HENR E. BARBOUR, wfe of e - ongressman Barbour ( aforna).
GRAHAM PUDDING
2 cupfus Graham fouf Sat, pnch of
1 cupfu moasses 1 teaspoonfu cnnamon
1 cupfu sweet m 1 teaspoonfu coves
2 eve teaspoonfus soda teaspoonfu gnger
our 1 cupfu chopped rasns, a few pum tabe rasns, seeded, 1 cupfu
chopped nut meats, cupfu preserved cherres (cherres may be omtted)
add to other ngredents steam 3 hours can be made the day before needed
and heated n steamer before servng.
Sauce
Beat 1 cupfu sugar and cupfu butter to a cream add the yo s of 3
eggs, we beaten add the thoroughy beaten whtes favor generousy wth
vana eep t coo beat agan before usng.
MRS. IR INE . ENROOT, wfe of e -Senator enroot ( sconsn).
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208 THE ONGRESSIONA OOK BOOK
GRANDMOTHER'S INDIAN PUDDING
(E. arrow)
3 pnts of scaded m 7 tabespoonfus Indan mea
Str m ture we together whe hot when t s cod, add 5 eggs, pound
rasns, 4 ounces butter spce and sugar to your taste.
MRS. THEODORE ROOSE EI/T, SR,, wdow of the ate Presdent Roosevet.
GRAPENUT RAISIN PUDDING
4 cupfus water 1 cupfu grapenuts
cupfu mnute tapoca, scant teaspoonfu sat
1 cupfu brown sugar 1 teaspoonfu vana
1 cupfu rasns
oo water and tapoca n doube boer unt tapoca s cear remove from
fre add remanng ngredents ch serve wth whpped cream ch n sma
mods f desred ths w serve 8 persons.
MRS. ARRO I,. BEED , wfe of ongressman Beedy (Mane).
HAR E UIN PUDDING
To 1 pnt of bong water add 3 tabespoonfus of cornstarch, wet n a tte
cod water, uce of 2 emons, and 1 cupfu sugar coo unt thc when coo,
add whtes of 2 eggs, we beaten str chocoate n part of m ture put n
bow n ayers. Serve wth custard made of 1 pnt of m , m ed wth yo s
of 3 eggs favor to taste.
MRS. RORERT N. PAGE, a founder of the ongressona ub
and wdow of the ate ongressman Page (North arona)
HERS HE PUDDING
6 egg yo s and 1 tabespoonfu geatn, ds-
6 tabespoonfus sugar, creamed soved n 1 cupfu cod water
1 sma botte of maraschno
cherres and uce
Put a of the above n doube boer coo unt thc whe m ture
s hot, crumbe n bo of vana wafers tumbe a nto the stffy beaten
whtes of the 6 eggs add 1 cupfu of nuts ma e the day before t s to be
eaten cut n s uares serve wth whpped cream.
The ate MRS. MORGAN G. SANDERS (Te as).
HO IDA PUDDING
3 pounds rasns, chopped 10 eggs, beaten separatey
sghty 1 cupfu sweet m , poured
1 pound currants over bread crumbs
1 pound ba er's bread crumbs 2 egg gasses grape uce or
1 pound chopped appes coffee
1 pound beef suet 1 good tabespoonfu four to
1 pound sugar dredge frut
1 pece ctron, chopped fne
Spce wth nutmeg and cnnamon steam 4 hours and to warm, steam 1
hour.
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DESSERTS, PUDDINGS, AND SAU ES 209
Sauce
1 cupfu powdered sugar 1 cupfu whpped cream
cupfu butter teaspoonfu vana
Grated rnd of 1 orange and canded cherres cream butter and add sugar
graduay, strrng constanty unt smooth add favorng and orange rnd and
cherres carefuy fod n whpped cream.
MRS. . D. BOIES, wfe of e - ongressman Boes (Iowa).
INDIAN PUDDING
(Od- ashoned)
cupfu moasses 1 cupfu cod m
cupfu Indan mea, or corn Butter, pece of
mea ream
2 cupfus m , scaded
M moasses and Indan mea together scad m add moasses and
mea, strrng constanty coo unt thc ened pour nto a buttered ba ng
dsh ba e about 15 mnutes add cod m , wthout strrng, as ths ma es
the whey ong, sow coo ng mproves t, and portons of cod m may be
added at ntervas add pece of butter whe coo ng serve warm wth pan
cream
MRS. HAR ES . TORE , wfe of ongressman Tobey (New Hampshre).
INDIAN PUDDING
1 cupfu Indan mea, scant 1 egg
1 cupfu suet or cupfu butter 1 teaspoonfu sat
1 cupfu mape sugar teaspoonfu gnger
1 uarts m teaspoonfu cnnamon
pnt water, cod
Bo 1 uart m whe bong, str n mea add to other ngredents
whch have been we m ed together str we when ready to put nto oven,
add 1 pnt cod m and pnt cod water wthout strrng ths s to form
the whey ba e very sowy for 3 hours.
MRS. STAN E . I SON, wfe of the Governor of ermont.
INDIAN MEA PUDDING
( ery Od)
Put 1 uarts of m on to bo str n sowy 1 cupfu mea, cupfu
four ta e from fre when t has thc ened a tte str n uc y cupfu of
moasses add:
cupfu sugar 1 teaspoonfu cnnamon,
cupfu butter heapng
1 cupfu rasns 1 teaspoonfu gnger
tron teaspoonfu coves
2 eggs, we beaten I teaspopnfus sat
Add uce of 1 orange and the pee of orange, uce and pee of 1
emon sce pee of orange and emon very thn add cupfu cod m ba e
very sowy from 2 to 3 hours.
MRS. GEORGE PA NE M EAN, wdow of the ate Senator Mc ean.
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210 THE ONGRESSIONA OOK BOOK
KEDGEMAKOOGE, INDIAN TAPIO A PUDDING
Soa 4 heapng tabespoonfus pear tapoca n water overnght heat 1
uart m n doube boer m 5 tabespoonfus Indan corn mea n a tte
cod water str graduay nto hot m coo 15 mnutes, strrng occasonay
add cupfu sugar, cupfu moasses, 1 tabespponfu butter, 1 teaspoonfu
sat ba e 3 to 4 hours n sow oven, strrng occasonay serve wth whpped
cream.
MRS. HAR ES H. EATON, wfe of ongressman Eaton (New ersey).
AD INGER PUDDING
1 uart m ana
A tte sat 2 eggs
Sugar to taste ady fngers
2 tabespoonfus cornstarch hpped cream
Put m , sat, sugar, cprnstarch, and we-beaten eggs together coo a few
mnutes favor wth vana pour over ady fngers whe hot when cod,
spread whpped cream on top.
MRS. MAE E. NO AN, e - ongresswoman ( aforna).
EMON REAM PUDDING
Beat yo s of 4 eggs wth 4 tabespoonfus of sugar add uce and rnd
of 1 arge emon and 2 tabespoonfus of hot water smmer unt t thc ens
remove from the fre str n the whtes of 4 eggs, beaten stff, wth 2 tabe-
spoonfus of sugar.
MRS. THOMAS HA , wfe of e - ongressman Ha (North Da ota).
EMON PUDDING
1 scant cupfu sugar 2 egg yo s
cupfu four 1 cupfu m
1 arge emon, rnd and 1 tabespoonfu meted butter
uce of 2 egg whtes, beaten
M the sugar, four, and rnd of the emon together then m egg yo s,
m , emon uce, and meted butter together add to the frst m ed n-
gredents asty fod n beaten whtes of the eggs ba e n Pyre dsh (n
pan of water) 40 mnutes at 375 .
MRS. OHN H. BURKE, wfe of ongressman Bur e ( aforna).
EMON PUDDING
1 arge emon, grated and cupfu butter
uce 2 eggs
2 cupfus sugar 1 uart bong water
rust
1 pnt four 2 teaspoonfus ba ng powder
1 tabespoonfu sugar and water to m
1 tabespoonfu ard
Ro thn and put n bread pan pour the above m ture on top of dough
ba e hour.
MRS. HAR ES . KEARNS, wfe of e - ongressman Kearns (Oho).
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DESSERTS, PUDDINGS, AND SAU ES 211
EAS EMON PUDDING
1 emons, uce and rnd 2 egg yo s
1 cupfu sugar 1 cupfu m
1 heapng tabespoonfu four htes of 2 eggs, beaten stff
teaspoonfu sat
Put n ba ng dsh n order gven, fodng n whtes ast put ba ng dsh
n another wth hot water, as for custards ba e n moderate oven 45 mnutes
serve hot or cod.
MRS. GEORGE H. S HMIDT (New or ).
MA AROON PUDDING
1 tabespoonfu granuated teaspoonfu sat
geatn cupfu pounded macaroons or
t cupfu cod water Graham crac ers
2 cupfus scaded m 1 teaspoonfu vana
3 egg yo s 3 egg whtes
cupfu sugar
Ma e custard of yo s and m str n geatn when t begns to set, str
n macaroons and whtes of eggs.
Mas. RORERT ANSING, wdow of the ate Secretary of Stae.
MARSHMA O PUDDING
Ta e 1 roundng tabespoonfus geatn soa n cupfu cod water met
on fre and str unt dssoved add cupfu cod water beat whtes 6 eggs to
a very, very stff froth add geatn to the whtes, sowy, beatng constanty
add 1 cup sugar, M teaspoonfu amond favorng coor pn put n mod
wth ayer of nuts and crystazed fruts between the ayers of puddng serve
wth whpped cream haf of ths recpe serves 6 persons.
MRS. I A B. ES IOK, e - ongresswoman and wdow
of the ate ongressman Esc (Tennessee).
MARSHMA O PUDDING
1 tabespoonfu granuated htes of 3 eggs
geatn 1 sma teaspoonfu amond
1 cupfu bong water favorng
1 cupfu sugar
Dssove geatn n bong water add sugar, str unt dssoved when ths
m ture s cooed, add the beaten whtes of eggs and favorng beat unt
m ture thc ens turn ths nto a deep dsh, frst dpped n water et stand
unt servng tme cut n s uares ro n fney ground grapenuts serve wth
whpped cream, sweetened.
Mss DORIS GIRSON, daughter of ongressman Gbson ( ermont).
MARSHMA O PUDDING
4 egg whtes Maraschno cherres
cupfu sugar 1 teaspoonfu emon e tract
2 tabespoonfus geatn hopped pecans
cupfu bong water 2 teaspoonfus cocoa
egetabe coor 1 teaspoonfu vana
Strawberry e tract hpped cream
To whtes of eggs, we beaten, add sugar and dssoved geatn n cupfu
bong water dvde ths m ture nto 3 portons coor 1 porton a decate
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212 THE ONGRESSIONA OOK BOOK
pn wth vegetabe coor favor wth strawberry e tract and a few chopped
maraschno cherres pour nto a sma s uare ca e pan whch has been rnged
n ce water. After ths has cooed, pour over second porton favored wth
emon e tract and a few chopped pecans added to remanng porton add
cocoa and vana pour ths over the above when cod, cut nto s uares
serve wth whpped cream.
Mts. RED INSON, wfe of ongressman nson (Kentuc y).
MAU E PUDDING
1 t teaspoonfus geatn 2 eggs
cupfu bong water cupfu heavy cream
1 tabespoonfu each emon and 1 cupfu grape uce
orange e tract 1 cupfu granuated sugar
et geatn stand n tte cod water t soft dssove n bong water
add sugar and frut uces et stand unt t begns to set beat wth egg whp
unt t s frothy whp n egg whtes very stff fod n whpped cream
serve n sherbet gasses garnsh wth canded voets.
The ute MRS. MORGAN G. SANDERS (Te as).
MO D PUDDING
1 uart m , boed 2 tabespoonfus eo, ds-
3 egg yo s soved
1 cupfu sugar 1 teaspoonfu vana
M ngredents serve cod.
MRS. RO A S. OPE AND, wfe of Senator opeund (New or ).
MOUNTAIN DE PUDDING
1 cupfu crac er crumbs 2 egg yo s
1 pnt m 1 tubespoonfu sugar
Beat whtes of eggs to a stff froth add 1 cupfu sugar, pnch of sat, emon
or vana ay on top brown sghty ba e hour.
MRS. HAR ES A. EATON, wfe of ongressman Eaton (New ersey).
STEAMED NUT PUDDING
cupfu butter, meted 2 teaspoonfus ba ng powder
1 cupfu m teaspoonfu sat
2 whoe eggs, or 1 cupfu sugar, sma
1 egg and 3 whtes, beaten 1 cupfu nuts, chopped
2 cupfus four
Put the butter nto the m str the eggs desred nto t add 2 cupfus
of four, ba ng powder, sat, and sugar asty, add the chopped nuts n
cupfu four steam at east 2 hours ths fs 4 pound ba ng powder cans
serve wth the foowng sauce:
eow Sauce
1 cupfu sugar 2 cupfus whpped cream
, cupfu water avorng
3 egg yo a
Bo sugar and water to soft stage as for cng have yo s of 3 eggs beaten
ghty add to hot srup, strrng unt coo then add to whpped cream and
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DESSERTS, PUDDINGS, AND SAU ES 213
favor. Grated orange favorng s nce ths sauce s nce for any steam
puddng.
MRS. D. . DORRINS, wfe of ongressman Dobbns (Inos).
ORANGE PUDDING
5 or 6 oranges 2 tabespoonfus cornstarch,
1 cupfu sugar arge
2 tabespoonfus sugar 3 eggs
1 pnt m M to mosten
Remove s ns from sectons of oranges pace n ba ng dsh wth sugar
over them prepare ths custard n doube boer: m , when hot, add corn-
starch wet wth a tte m coo fu 10 mnutes add egg yo s pour custard
over oranges beat egg whtes wth 2 tabespoonfus sugar spread over yo s
brown carefuy n toastng oven.
MRS. URTIS D. I RUR, wfe of the e -Secretary of the Navy.
ORANGE MARMA ADE STEAMED PUDDING
1 cupfus four 1 cupfu suet, chopped fne
teaspoonfu sat 1 cupfus bread crumbs
1 teaspoonfu soda 1 egg
1 teaspoonfu ba ng powder 1 cupfu orange marmaade
4 tabespoonfus sugar 1 cupfu sweet m
Sft four and dry ngredents together add suet, bread crumbs m we
add beaten egg and marmaade pour n greased mod and steam 3 hours
serve wth emon sauce, hard sauce, or whpped cream.
MRS. ES E O D, wfe of ongressman oyd ( ashngton).
PANO HA PUDDING
2 cupfus bong water 2 tabespoonfus cornstarch
2 cupfus brown sugar cupfu chopped wanuts
M cornstarch wth sugar and add to bong water when thc ened, add
nuts and remove from fre serve cod wth whpped cream.
MRS. RANK H. oss, wfe of ongressman oss (Massachusetts).
PARADISE PUDDING
3 tabespoonfus powdered cupfu canded cherres,
geatn soa ed n chopped fne
1 cupfu cod m 1 dozen marshmaows, soa ed
cupfu powdered sugar n a tte hot m
1 cupfu banched amonds, 1 pnt cream, whpped
chopped fne
M cream, nuts, cherres, and marshmaows add the geatn and stand
n a coo pace serve wth whpped cream, each servng wth red cherry n
center.
HON. HO ARD M. GORE, e -Governor of est rgna.
PE AN PUDDING
2 egg yo s, beaten ght cupfu sweet m
1 tabespoonfu four 1 cupfu pecana
cupfu sugar
M ngredents favor wth vana beat whtes and put on top to brown.
The ate MRS. MORGAN G. SANDERS (Te as).
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214 THE ONGRESSIONA OOK BOOK
PERSIMMON PUDDING
1 uart persmmons 1 egg
1 uart sweet m 1 teaspoonfu soda
1 teaspoonfu ba ng powder 1 teaspoonfu vana
2 cupfus four 1 cupfus sugar
ash persmmons and put through coander add other ngredents put n
buttered pan and ba e very sowy for 3 hours, strrng fre uenty whe
ba ng, e cept the ast hour.
MRS. I IAM A. A RES, wfe of ongressman Ayres (Kansas).
PINEAPP E HAR OTTE
1 cupfu boed rce 1 pnt whpped cream
2 cupfus shredded pneappe
M rce and pneappe together add haf of the whpped cream: serve
n sherbet gasses wth dab of whpped cream and cherry on top mashed straw-
berres may be used nstead of pneappe.
MRS. . B. SOSNG SKI, wfe of e - ongressman Sosnows (Mchgan).
PINEAPP E USTARD PUDDING
a ba ng dsh wth s uares of sponge ca e cut n haf over ths pour
a thc custard nto whch has been strred a can of grated pneappe ch n
refrgerator serve wth whpped cream.
MRS. OSEPH HITEHEAD, wfe of e - ongressman htehead ( rgna).
P UM PUDDING
1 cupfu chopped suet 1 teaspoonfu mace
1 cupfu sugar teaspoonfu sat
2 cupfus soft bread crumbs 2 eggs, we beaten
1 cupfu m 1 cupfu four
1 teaspoonfu vana 1 teaspoonfu soda
cupfu frut uce 2 cupfus chopped rasns
2 teaspoonfus cnnamon cupfu nut meats
1 teaspoonfu coves cupfu chopped frut pee
M a the ngredents f greased puddng mods fu cover tghty
steam for 3 hours pum puddngs shoud be served hot they may be steamed
n ndvdua mods or arge mods the arge mods may be served whoe
from the tabe, or they may be cut n 1-nch sces and served n the tchen
hard, emon, frut, egg, or vana sauce may be served wth ths type of steamed
puddng.
MRS. ESTER . DI KINSON, wfe of Senator Dc nson (Iowa).
P UM PUDDING
1 cupfu butter pound seeded rasns
1 cupfu sugar canded emon pee
1 cupfu sour m pound ctron
1 teaspoonfu soda 1 cupfu Engsh wanuts
3 eggs, beaten ghty t pound orange pee
2 cupfus four
hop these ngredents dredge and add to the batter steam 3 hours n
ba ng powder cans f each can about haf fu.
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DESSERTS. PUDDINGS, AND SAU ES 215
Sauce
2 coffee cupfus puverzed 1 teacupfu butter
sugar
ream butter and sugar together, and add of a cupfu of whpped cream
favor wth vana or other e tract.
MRS. RUSSE P. GOOD IN, member of ongressona ub.
P UM PUDDING
1 pound bread crumbs 1 cupfu m
pound four 1 carrot, grated
pound rasns 1 teaspoonfu spce
pound currants 2 ounces amonds, ground
pound satnes pound suet
pound pee 1 pound brown sugar
3 eggs
M a dry ngredents add the eggs and m put n we-greased basns
cover we bo for 12 hours serve wth hard sauce.
MRS. DA ID A. REED, wfe of Senator Reed (Pennsyvana).
ENG ISH P UM PUDDING
1 cupfus brown sugar our enough to ma e stff
1 pound currants teaspoonfu ground cn-
1 pound rasns namon
pound beef suet, chopped 4 teaspoonfu ground coves
fne 3 eggs
3 good-szed appes 3 tabespoonfus m
pound canded ctron
Put n buttered coth steam from 5 to 6 hours.
Mas. AR G. BA HMAN, wfe of e - ongressman Bachman ( est rgna).
GRANDMOTHER'S P UM PUDDING
1 cupfu sweet m 3 cupfus four
1 cupfu bac moasses 2 teaspoonfus ba ng powder
2 teaspoonfus vana e tract 1 cupfu sweet beef suet, cut
1 teaspoonfu emon e tract up or chopped fne
2 cupfus rasns 2 arge crces of canded
2 cupfus currants pneappe
1 cupfu pecans, haves 1 cupfu dfferent nuts, bac
1 cupfu fgs, cut up wanuts, amonds, hc ory
1 cupfu dates, cut up nuts, etc., ground
1 cupfu canded cherres, cut cupfu emon pee and
n haf orange pee each, canded
1 cupfu ctron teaspoonfu ground aspce
teaspoonfu ground cnnamon teaspoonfu ground coves
teaspoonfu ground mace
M m and moasses together add e tracts add one-haf the four am
ast the suet and frut that has been we dredged n other haf of four steam
we, sowy n a steamer for 3 hours serve wth a hard butter sauce and
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216 THE ONGRESSIONA OOK BOOK
whpped cream ths puddng shoud be brought to the hrstmas dnner tabe
famng wth burnng brandy puddng may be ept ndefntey.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
THANKSGI ING P UM PUDDING
6 common soda crac ers, 1 teaspoonfu m ed spces,
roed fne cnnamon, nutmeg, aspce.
3 pnts m 6 we-beaten eggs
cupfu butter 1 cupfu rasns, arge
1 cupfu sugar cupfu chopped nuts
4 teaspoonfu sat
Soa soda crac ers n m cream butter and sugar add sat and other
ngredents str a nto m put nto arge puddng dsh ba e sowy n
moderate oven for 2 hours or more unt very dar brown str fre uenty
durng the frst hour to eep rasns from settng when neary done, add
chopped nuts serve wth the usua pum puddng sauce, frut, or the foowng:
1 cupfu sugar. 1 tabespoonfu four, sma ump butter str thoroughy add
bong water unt rght consstency and favor.
Mss. ED ARD . ITT E, wdow of the ate ongressman tte (Kansas).
POMPADOUR PUDDING
2 cupfus m 2 tabespoonfus cornstarch
1 scant cupfu sugar teaspoonfu sat
3 egg yo s
oo n doube boer when coo, drop spoonfu of the foowng over top:
2 beaten egg whtes 2 tabespoonfus cocoa
cupfu sugar ana
MRS. ARRO . BEED , wfe of ongressman Beedy (Mane).
PRUNE PUDDING
ash cean a bowfu of prunes put them on to bo n a tte water and
sugar for an hour stran off the uce beat the prunes, ta ng put the stones
soa - a paper of geatn n cod water for 1 hour ta e the uce when u e-
warm add the geatn et them come genty to a bo, but not bo put the
prunes nto a shape pour the srup over when cod, put t on the ce to
stffen turn out and throw whte of egg and sugar beaten together over t
serve wth cream.
The ate MRS. EUGENE HA E (Mane).
RED RASPBERR PUDDING
cupfu butter 2 tabespoonfus red raspberry
cupfu sugar preserves, roundng
cupfu pastry four 1 teaspoonfu soda
2 eggs 1 tabespoonfu warm water
Dssove soda n warm water m a ngredents f 6 ndvdua mods
or 1 arge mod pace uncovered mod n steamer for 1 hour mods may be
paced for 1 hour n roaster surrounded by water, f steamer s not avaabe
serve wth whpped cream favored wth red raspberry preserves.
MRS. KmvARD R. BUEKE, wfe of ongressman Bur e (Nebras a).
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DESSERTS, PUDDINGS, AND SAU ES
217
RI E BA ARIAN ITH RUIT
RI E PUDDING
teaspoonfu sat
2 tabespoonfus geatn, eve
1 cupfu cream, heavy, whpped
4 cupfu rce
1 pnt m
4 cupfu sugar
teaspoonfu vana
oo rce n m n a doube boer unt soft add sugar, sat, and geatn
dssoved n a tte water fod n whpped cream when cod add vana
serve wth sauce coo ed unt we dssoved:
Sauce
1 s uare chocoate 1 cupfu sugar
1 tabespoonfu butter cupfu hot water
MRS. MAR US A. OO IDGE, wfe of Senator oodge (Massachusetts).
SA UNN PUDDING
cupfu butter, creamed
1 cupfu sugar
2 eggs
2 cupfu m
1 cupfus four
1 heapng teaspoonfu ba ng
powder
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218 THE ONGRESSIONA OOK BOOK
Ba e n a s uare shaow pan n a moderate oven 10 or 15 mnutes, accordng
to sze of pan serve hot wth hard sauce. Say unn spt and toasted s
nce for brea fast tray.
MRS. GEORGE . HU , wdow of e - ongressman Huff (Pennsyvana).
SNO PUDDING
bo geatn 5 egg whtes
1 pnt bong water 1 emon, uce of
1 cupfu puverzed sugar
Dssove geatn n bong water add emon uce and sugar when coo,
str n beaten egg whtes beat unt thc mod and serve wth custard made
from egg yo s favored wth emon.
MRS. HENR . Asm K.ST, wfe of Senator Ashurst (Arzona).
SOU E PUDDING
2 cupfus m 1 tabespoonfu granuated
1 tabespoonfu comstarch sugar
oo 10 mnutes remove from fre add 1 tabespoonfu butter, pnch sat
and, when coo, we-beaten yo s of 4 eggs fod n beaten whtes of 4 eggs
ast pace n ba ng dsh ba e e custard unt center s stff serve m-
medatey wth carame sauce or sweetened cream.
MRS. REDERI K M. DA ENPORT, wfe of e - ongressman Davenport (New or ).
SPANISH PUDDING
1 cupfu moasses cupfu bong water
1 egg I cupfus four
1 teaspoonfu gnger 1 pnch sat
1 teaspoonfu soda
M together moasses and we-beaten egg, gnger, pnch of sat, and soda
dssoved n cupfu of bong water pour batter nto a greased ba ng dsh
and et steam 1 hours wthout removng cover of steamer serve hot wth
hard sauce.
Sauce
1 cupfu powdered sugar cupfu butter
1 egg, we beaten teaspoonfu vana
Beat wth egg beater unt very smooth add vana. Ths serves 8 to 10
persons.
MRS. ROBERT GROSSER, wfe of ongressman rosser (Oho).
S UASH PUDDING
Bo s uash unt tender mash add toasted bread, sugar, butter, 2 eggs,
and vana ba e unt brown.
MRS. ED IN BROUSSARD, wfe of e -Senator Broussard ( ousana).
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DESSERTS, PUDDINGS, AND SAU ES 219
STEAMED PUDDING
1 egg 1 cupfus four
2 tabespoonfus sugar, beaten 1 teaspoonfu soda, dssoved n
together ght 1 tabespoonfu hot water
cupfu dar moasses cupfu bong water added
2 tabespoonfus meted butter ast thng
Steam hour.
Sauce
ream cupfu powdered sugar wth yo s of 2 eggs add ths to pnt
of whpped cream add vana f desred.
MRS. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
STEAMED PUDDING
1 cupfu moasses 1 teaspoonfu soda
2 2 cupfus four cupfu rasns
o s 2 eggs Sat and spce to taste
1 cupfu hot water
Steam, 2 hours.
Sauce
Ta e 1 cupfu m , butter sze of an egg beat together pour whe hot
over 1 cupfu sugar and 2 eggs, beaten ght favor.
MRS. HAR ES R. DA IS, wfe of e - ongressman Davs (Mnnesota).
STRA BERR PUDDING
4 tabespoonfus shortenng 2 cupfus four
4 cupfu sugar 4 teaspoonfus ba ng powder
1 egg 1 teaspoonfu sat
1 cupfu m 1 uart strawberres
ream shortenng add sugar sowy add beaten yo of egg add m ,
four, ba ng powder, and sat whch have been sfted together then fod n
whte of egg pour the batter nto greased shaow pan add a ayer of
berres whch have been crushed pour remander of batter over berres and
ba e n hot oven about 20 mnutes sprn e top wth granuated sugar re-
move from pan and cover wth remander of berres serve wth cream. Bac -
berres or raspberres may be used nstead of strawberres.
MRS. RORERT SE REST, wfe of ongressman Secrest (Oho).
SUET PUDDING
1 cupfu moasses 1 teaspoonfu soda
1 cupfu sweet m teaspoonfu coves
1 cupfu suet, chopped fne teaspoonfu aspce
1 cupfu seedess rasns 1 teaspoonfu cnnamon
cupfu fgs teaspoonfu nutmeg
cupfu currants Pnch of sat
2 cupfus four
Str soda nto moasses add the other ngredents steam 2 hours serves
10 may be served wth any puddng sauce.
MRS. . .. RAMSE ER, wfe of e - ongressman Ramseyer (Iowa).
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220 THE ONGRESSIONA OOK BOOK
S EET POTATO PUDDING SOUTHERN ST E
2 sweet potatoes, arge and raw Sugar
3 or 4 eggs nnamon
cupfu butter, or more Aspce
M , a tte of
Grate potatoes add eggs, butter, and sugar to taste add spces and enough
m to ma e t thn e custard ba e sowy n oven str often so t w
be thoroughy coo ed when coo ed, t s thoroughy brown.
MRS. ED ARD B. A MON, wfe of ongressman Amon (Aabama).
TRO PUDDING
1 cupfu butter 3 cupfus four
1 cupfu moasses 1 cupfu seeded rasns
1 cupfu butterm wth 1 1 cupfu nuts, pecans
scant teaspoonfu soda ds- 1 teaspoonfu each of spce,
soved n t coves, and cnnamon
Steam unt done serve wth hard sauce or whpped cream.
MRS. OSEPH T. ROBINSON, wfe of Senator Robnson (Ar ansas).
URNE PUDDING
2 eggs, ther weght n four and butter, the weght of 1 egg n brown
sugar cream the butter and sugar add the eggs, then the four, teaspoonfu
soda, 1 arge tabespoonfu strawberry am steam 1 hours add 1 arge tabe-
spoonfu strawberry am to a cear sauce.
MRS. HAR ES A. EATON, wfe of ongressman Eaton (New ersey).
ANI A A ER PUDDING
pnt cream ana wafers
1 sma can of grated pne- ocoanut
appe
Beat cream stff add pneappe to of t spread the cream and pne-
appe m ture between the wafers, 5 n a pe cover the outsde wth the rest
of the whpped cream sghty sweetened sprn e wth cocoanut et stand
5 hours or more.
MRS. ARRO . BKED , wfe of ongressman Beedy (Mane).
A NUT PUDDING
1 cupfus wanuts or pecans 2 tabespoonfus four
cupfu dates, chopped /2 teaspoonfus ba ng powder
cupfu fgs, chopped 1 cupfu sugar
3 eggs
Beat eggs together, yo s and whtes add frut, nuts, four wth ba ng
powder, and pnch of sat ba e n moderate oven n muffn tns.
MRS. ED ARD H. RUMP, wfe of ongressman rump (Tennessee).
HO O ATE SOU E
(Uncoo ed)
5 eggs, beaten separatey 1 teacupfu powdered sugar
3 s uares chocoate 1 teaspoonfu vana
1 pac age o 's geatn
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DESSERTS, PUDDINGS, AND SAU ES 221
Dssove geatn n cupfu cod water heat geatn and water et coo
met chocoate beat egg yo s and sugar for 10 mnutes add meted chocoate,
geatn, and vana beat whtes to a stff froth add to chocoate m ture
pour nto gass dsh when t s set, decorate wth whpped cream and pow-
dered chocoate.
MRS. O EN . RORERTS, wfe of ustce Roberts of the Unted States Supreme ourt.
O EE SOU E
1 cupfus coffee 1 tabespoonfu geatn
cupfu m Sat, tte of
cupfu sugar ana
2 eggs, separatey beaten ream, whpped
Heat cupfu sugar, m , and geatn, whch has been soa ed n cod
coffee, n a doube boer coo e a soft custard cream egg yo s and re-
manng sugar together add to the m ture when coo ed, add beaten whtes
and vana after m ture coos m we serve wth sweetened whpped
cream.
MRS. OSEPH A SH, wfe of e - ongressman ash (Massachusetts).
DATE SOU E
2 eggs, we beaten 1 cupfu Engsh wanuts,
1 cupfu sugar uartered
1 tabespoonfu four 1 cupfu dates, seeded and
1 teaspoonfu ba ng powder haved
Ba e n a fat pan 30 mnutes cut n 8 s uares serve ether ce cream
or whpped cream on top.
Mas. . . RAMSE ER, wfe of e - ongressman Ramseyer (Iowa).
EMON SOU E
4 eggs 1 emou, grated rnd and
1 cupfu sugar uce of
Beat yo s unt thc and emon coored add sugar graduay contnue
beatng add emon rnd and uce cut and fod n whtes of eggs beaten unt
dry turn nto buttered puddng dsh set n pan of hot water ba e 35 or 40
mnutes serve wth whpped cream or any sauce desred.
MRS. RO AND P. HART E , wfe of the e -Governor of ashngton.
PRUNE SOU E
Met 2 tabespoonfus gutter coo to a paste wth same amount of four
add cupfu sugar and smmer to thc smooth sauce remove from fre and,
whe hot, beat n we-whpped yo s of 3 eggs and teaspoonfu emon
e tract fod n cupfu prune pup and whtes of eggs stffy beaten, and
pour nto buttered puddng dsh ba e sowy t frm serve.
MRS. NI HO AS . SINNGTT, wfe of e - ongressman Snnott (Oregon).
SKI ET AKE
3 teaspoonfus butter cupfu brown sugar
1 cupfu grated pneappe whch 1 cupfu nuts
has a the uce draned off 1 cupfu rasns
Put a n a s et after butter has been meted.
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222 THE ONGRESSIONA OOK BOOK
The Batter
1 cupfu sugar 3 egg yo s
cupfu butter / spoonfu vana
2 cupfus four 3 egg whtes, beaten stff,
1 cupfu sweet m added ast
1 teaspoonfu ba ng powder
Pour batter over nuts, rasns, and pneappe and ba e turn upsde down
when done serve wth whpped cream.
MRS. . . DRI ER, wfe of ongressman Drver (Ar ansas).
STRA BERR DUMP INGS
Sft together 2 cupfus of four, 2 teaspponfus of sat, and a tabespoonfu
of sugar rub n tabespoonfus of shortenng, and mosten wth ust enough
m to ma e a soft dough ro about nch thc ne we-greased gem
pans wth the dough, havng enough to come together over the top f wth
strawberres cut nto bts and sweetened brng the edges of the dough to-
gether and pnch frmy brush over wth m , to gve a brown gossy surface,
and ba e about 20 mnutes serve hot wth hard sauce, favored wth straw-
berry, or wth whpped cream sweetened and favored.
ream Sauce
cupfu of sugar, and 1 tabespoonfu of butter add aternatey the stffy
beaten whte of 1 egg and a cupfu of crushed strawberres beat we and put
n ce bo before servng.
MRS. AMES OU ENS, wfe of Senator ouzens (Mchgan).
STRA BERR MERINGUE
3 egg whtes 1/ teaspoonfus vana
1 cupfu sugar 1 uart strawberres
1 tabespoonfu vnegar 1 cupfu whppng cream
hp the egg whtes stff and dry, then graduay add the sugar str u
the vnegar and vana spread the m ture n a shaow buttered pan ba e
n a sow oven at 300 for 20 mnutes hu, wash, and sweeten the berres
to taste, savng a few perfect ones when the merngue s done, coo cut
nto s uares serve wth the crushed berres a generous amount of sweetened
whpped cream, and garnsh wth whoe berres. Ths merngue s aso decous
when served wth ce cream and chocoate or butterscotch sauce.
MRS. RA PH D. O E, a founder of the ongressona ub
and wdow of the ate ongressman oe (Oho).
STRA BERR SHORT AKE
2 cupfus four 2 teaspoonfus sugar
4 teaspoonfus ba ng powder cupfu m
teaspoonfu sat cupfu butter
M dry ngredents sft twce, wor n butter wth tps of fngers add
m graduay toss on foured board dvde n 2 parts pat ro out ba e
12 mnutes n a hot oven n butter ca e tn spt spread wth butter sweeten
strawberres to taste pace on bac of range unt warmed crush sghty put
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DESSERTS. PUDDINGS, AND SAU ES 223
between and on top of shortca es cover top wth whpped cream, pacng a
few uncrushed berres on top of cream.
MRS. OHN MoDurtrE, wfe of ongressman McDuffe (Aabama).
STRA BERR SHORT AKE
cupfu butter, meted . 1 egg
cupfu sugar 2 teaspoonfus ba ng powder
1 cupfu m strred nto the four
2/ cupfus four
Str the sugar, egg, m , and four together pour n the meted butter
ths ma es 2 ayers pace the foowng fng between the ayers: htes of
2 eggs, 2 cupfus of granuated sugar, 2 cupfus of berres beat the whtes of
the eggs, addng aternatey 2 or 3 berres and a sprn e of sugar, beatng the
m ture severa mnutes between contnue addng the berres and sugar
unt a are used m ture shoud be beaten 20 mnutes put a ayer of frut
on the ca e cover wth the fng put on the other ayer cover we wth
frut and fng.
Mss E EN OOD, sster of e - ongressman ood (New ersey).
SUNDA DESSERT
pound banched amonds 1 dozen canded cherres
1 dozen marshmaows dozen macaroons
p a rather fne wth scssors m together dssove 1 rounded tabe-
spoonfu geatn n cupfu cod water add cupfu bong water add
1 cupfu sugar str unt dssoved set asde to coo whp 1 pnt of cream
stff add geatn, amond m ture, and beat unt thoroughy m ed favor
wth vana pour nto mods ch ths ma es 10 to 12 sces serve wth
whpped cream or custard sauce.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
S A O NEST
Ta e the whtes of 10 eggs, beat up, and m 1 pound of sugar therewth
when beaten up ma e 2 rngs from ths on a ba ng sheet ba e n a mod-
eratey heated oven for about of an hour when ba ed, ta e some whpped
cream, spread the whpped cream over 1 of the ba ed rngs, and pace second
ba ed rng on top of frst rng, and then put puree of mashed chestnuts on top.
MRS. Gnr ORD PIN HOT, wfe of the Governor of Pennsyvana.
B IT TORTE
cupfu butter 3 tabespoonfus m
cupfu sugar 1 cupfu four
4 egg yo s 1 teaspoonfu ba ng powder
1 teaspoonfu vana 4 egg whtes
ream butter graduay, add sugar, yo s, vana, m , four, and ba ng
powder n order named spread m ture n 2 round or s uare shaow ca e
pans whp whtes very ght add cupfu sugar graduay, and spread
m ture on unba ed m ture n both pans sprn e wth 1 tabespoonfu sugar,
Mt teaspoonfu cnnamon ba e n moderate oven 30 mnutes put ayers to-
gether wth thc custard.
MRS. E. B. REE AND, wfe of e - ongressman reeand (New or ).
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224 THE ONGRESSIONA OOK BOOK
OTTAGE HEESE TORTE
Beat 5 eggs very ght ta e 3 heapng tabcspoonfus sugar m ed wth 1
heapng tabespoonfu four add to eggs m ths wth 1 pnt cottage cheese
and 1 pnt tabe cream coo n doube boer unt very thc , strrng a the
me when coo, add uce and grated rnd of 1 emon.
a e
Add 1 cupfu sugar, 2 tcaspoonfus cnnamon, amost pound meted
butter to I bo es crushed zwebac spread soft butter as thc as possbe
on bottom and sdes of sprng mod pat on ths, zwebac m ture f pan
wth custard sprn e zwebac m ture on top ba e n sow oven 45 mnutes
when cod, remove sdes serve on bottom of mod.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
DATE TORTE
1 cupfu sugar 1 pac age dates
cupfu butter cupfu wanuts
1 egg 2 cupfus four
1 teaspoonfu vana 2 eve teaspoonfus ba ng
1 teaspoonfu soda powder
1 cupfu hot water
ream butter and sugar add beaten egg, dates, and wanuts, chopped,
four sfted wth ba ng powder, vana, soda dssoved n hot water ba e
n shaow pans serve wth whpped cream.
Te ate Mss ARA . SPROU (Inos).
S HAUM TORTE
6 egg whtes 2 cupfus granuated sugar
1 teaspoonfu vnegar 1 teaspoonfu vana
Beat ngredents together for hour ba e n 2-nch pan n sow oven
20 mnutes serve wth bananas, strawberres, ce cream, or peaches and
whpped cream.
MRS. RANK . KNI EN, wfe of ongressman Knffen (Oho).
S HAUM TORTE
htes of 5 eggs beaten stff beat sowy n 1 cupfus sugar, 1 teaspoonfu
vnegar, 1 teaspoonfu vana ba e sowy n a croc for 50 mnutes when
cod, remove the top, f wth frut, put top bac , then cover wth whpped
cream ths w serve 6 or 8 persons grease croc , but not wth butter.
MRS. BEN PAU EN, wfe of the e -Governor of Kansas.
S HAUM TORTE
2 cupfus granuated sugar 1 tabespoonfu vnegar
htes of 6 eggs 1 teaspoonfu vana
Put sugar and whtes nto a m ng bow str wth a wooden spoon unt
t begns to get rea whte add vnegar and vana str unt stff enough
to stand up when dropped from spoon ba e n the oose bottom tns, 9 nches
s uare butter and four the tns ba e n 2 ayers have a sow oven ba e
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DESSERTS, PUDDINGS, AND SAU ES 225
from 40 to 45 mnutes put ayers together wth a thc ayer of whpped
cream and fresh frut such as strawberres, pneappe, peaches or ce cream.
MRS. RO AND P. HART E , wfe of the e -Governor of ashngton.
STRA BERR TORTE
5 egg whtes, beaten to a froth 1 tabespoonfu vana
3 cupfus granuated sugar 1 tabespoonfus vnegar
teaspoonfu sat 1 pnt cream, whpped
Beat eggs add sugar graduay add sat, vnegar, and vana ba e n
a reguar torte tn 1 hour n a moderate oven when ready to serve, whp
cream stff pe on top of torte garnsh wth 1 uart of whoe or unsweetened
strawberres.
MRS. OHN G. UTTERRA K, wfe of ongressman Utterbac (Mane).
ABA OND (An Itaan Dessert)
M yo of 1 egg, 2 teaspoonfus sugar, eggshe coo ng sherry beat
we ths serves 1 person.
MRS. ANTHON AMINETTI, wfe of e - ongressman amnett ( aforna).
HO O ATE SAU E
cupfu whte sugar 1 cupfu m or water
cupfu brown sugar ca e chocoate
Put ca e of chocoate n the m or water over the stove str unt
meted add sugar add vana when coo.
MRS. SAM D. M RE NG DS, wfe of ongressman McReynods (Tennessee).
DATE PUDDING SAU E
2 scant cupfus sugar cupfu butter
1 egg cupfu cream or m
ream butter and sugar add other ngredents coo n doube boer unt
thc add any favorng desred beat wth Dover egg beater before servng.
MRS. OSOAR E. B AND, wfe of the udge of U. S. ourt of ustoms and Patent Appeas.
HARD SAU E
cupfu butter teaspoonfu emon uce
1 cupfu powdered sugar teaspoonfu vana
1 egg
ream the butter add sugar sowy, egg we beaten, and favorng beat
we ch.
MRS. , .. v. M. GEDDES, member of the ongressona ub.
I E REAM SAU E
1 pnt can condensed m 3 heapng tabespoonfus cocoa
1 cupfus sugar 1 teaspoonfu vana
M m , sugar, and cocoa, and coo n a doube boer unt thc add
favorng. Bac wanuts added to ths before servng are very nce.
MRS. T. . B. RORINSON, wfe of e - ongressman Robnson (Iowa).
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226 THE ONGRESSIONA OOK BOOK
AURA OSTER'S PUDDING SAU E
cupfu granuated sugar 1 to 2 tabespoonfus butter
1 tabespoonfus four 1 orange, uce and rnd of
1 cupfu bong water
M sugar and four thoroughy add bong water bo 5 mnutes add
butter and orange uce and rnd.
MRS. E RERT D. THOMAS, wfe of Senator Thomas (Utah).
MOTHER'S PUDDING SAU E
1 tabespoonfu butter 1 cupfu sugar
1 tabespoonfu four
M a together and add bong water graduay, unt you have amount
re ured.
MRS. DAM SUTHER AND, wfe of e -Deegate from Aas a.
ANI A SAU E
1 cupfu sugar 1 cupfu water
2 tabespoonfus four 1 tabespoonfu butter
Bo unt thc add vana.
MRS. ED ARD M. B .ERS, wdow of the ate ongressman Beers (Pennsyvana).
HIPPED REAM SUBSTITUTE
1 banana 1 teaspoonfu sugar
1 egg whte ana, few drops of
A fne substtute for whpped cream may be made by scng 1 banana nto
I he whte of an egg whe beatng t thoroughy wth an egg beater add sugar
and vana. Ths s e ceent over fresh or canned frut of any nd and may-
be substtuted for frostng on ca e.
MRS. KATHERINE M. THOM, mother of ongressman Thom (Oho).
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RO EN DESSERTS
Gtterng s uares of coored ce
Sweetened wth syrup, tnctured wth spce.
THOMAS BAI E A DRIOH.
ANGE PAR AIT
hp whtes of 3 eggs to a stff froth coo sowy cupfu sugar and
cupfu water, wthout strrng, unt t ma es a soft ba n water beat srup
nto eggs favor wth cherry favorng or vana when cod, fod n 1 pnt
cream, whpped stff mod and pac n ce and sat 4 hours.
MRS. . . SA MON, wdow of the ate ongressman Samon (Tennessee).
ANGE HIP
1 ange food ca e cupfu strawberres, crushed
pnt cream, beaten stff and sweetened, fresh
Brea up an ange food ca e nto sma peces fod ghty nto cream,
beaten stff add crushed and sweetened fresh strawberres ch other berres
can be substtuted wth e ua success.
MRS. OHN . t N I..,. wfe of ongressman Dnge (Mchgan).
APRI OT DE IGHT
Dred aprcots, we coo ed pnt cream
1 cupfu sugar pnt whpped cream
Mash enough coo ed aprcots through a coarse seve to measure 2 cupfus
add sugar and pan cream whp heavy cream add to m ture freeze n
eectrc refrgerator serves 8 persons.
MRS. OHN . MoSwAN, wfe of ongressman McSwan (South arona).
A E PAR AIT
1 cupfu coffee, strong Sat, dash of
cupfu sugar hpped cream
3 or 4 egg yo s, beaten Maraschno cherres
oo cear, strong coffee wth sugar unt t spns a thread when u e-
warm, pour sowy over we-beaten egg yo s add sat beat unt cod add
2 cupfus whpped cream pac n ce cream cynder freeze wth no moton
serve n ta-stemmed gasses cover wth whpped and sweetened cream pace
maraschno cherry n center.
Mas. S HU ER MERRITT, wfe of ongressman Merrtt ( onnectcut).
O EE PAR AIT
cupfu sugar 4 egg yo s, we beaten
cupfu coffee, strong 1 teaspoonfus vana
Sat, pnch of 1 cupfus cream
227
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228 THE ONGRESSIONA OOK BOOK
Bo sugar and coffee 5 mnutes pour sowy over we-beaten egg yo s
coo n doube boer unt m ture coats spoon coo. add sat, vana and
whpped cream freeze wthout strrng serve n ta gasses, garnshed wth
whpped cream.
MRS. IN H. GRA , wfe of ongressman Gray (Indana).
HO O ATE I E PUDDING
pound Maard's chocoate 2 dozen ady fngers on strps
4 eggs of sponge ca e
Met the chocoate n doube boer, addng not more than 2 tabespoonfus
hot water and a tte sugar f desred when thoroughy meted and smooth,
remove from fre and beat egg yo s n one at a tme fod n the stffy
beaten whtes of the eggs arrange n mod 1 ayer of ady fngers, 1 ayer of
chocoate m ture and repeat. eave n ce bo overnght cover wth sghty
sweetened whpped cream before servng and sce e ca e.
MRS, D IOHT . DA IS, wfe of the e -Secretary of ar.
HO O ATE GOUP OR I E REAM
2 teaspoonfus butter 1 cupfu water
4 teaspoonfus cocoa 1 teaspoonfu vana
1 teaspoonfu four, eve
Met butter and cocoa add favor add cupfu sugar and cupfu
water bo add cupfu sugar add cupfu water bo unt thc w
eep n ce bo .
MRS. ED ARD R. BURKE, wfe of ongressman Bur e (Nebras a).
HO O ATE-ORANGE I E-BO PUDDING
1 cupfu rsco 6 eggs
1 cupfu puverzed sugar 2 s uares meted btter choc-
1 teaspoonfu sat oate
ady fngers, fresh or stae 1 teaspoonfu vana
ream the rsco, sugar, and sat together unt very ght bend n 6 egg
yo s, one at a tme add the meted chocoate and vana fod n 6 egg
whtes, beaten stff ne bottom and sdes of a arge s uare pan wth ady
fngers, spt n haf cover wth the m ture add another ayer of ady
fngers.
Orange M ture
1 cupfu butter 6 eggs
I 2 cupfus powdered sugar 2 tabespoonfus grated orange
2 tabespoonfus or more orange rnd
uce
ream the butter very ghty beat n the powdered sugar and egg yo s
one at a tme add the orange uce and grated orange rnd fod n the egg
whtes beaten stff.
The second m ture shoud be doubed as to uantty or m ed wth the
foowng, as t s e uay good, and not ute as rch:
cupfu four Pnch of sat
cupfu sugar Orange
1 pnt m ady fngers
3 egg yo s, beaten hpped cream
2 tabespoonfus butter Maraschno cherres
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RO EN DESSERTS 229
M the four and sugar and pace n doube boer wth the m str
unt thc ened then coo for 10 mnutes, strrng occasonay remove from
fre and add the beaten egg yo s, butter and sat favor wth orange coo
before bendng pour over frst m ture add another ayer of ady fngers
et stand n ce bo for at east 24 hours serve cut n s uares and topped
wth whpped cream and a maraschno cherry. Serves 16 persons.
MRS. . I IAM DITTER, wfe of ongressman Dtter (Pennsyvana).
DE I IOUS DESSERT
pound vana wafers 1 cupfu nuts
cupfu rasns 1 pnt whppng cream
cupfu dates
Soa vana wafers n hot water suffcent to ma e a paste that w spread
grnd rasns, dates, and nuts together to ma e a fne paste, addng a tte
cream or water, f necessary ta e the vana wafer paste spread about
nch thc on bottom of pan (a oose bottom pan or mod s best to use)
add /2 the cream, whch has been whpped unt stff then add the rasn,
date, and nut paste contnue the process unt there are 6 ayers or a the
ngred ents are used pac ce around mod aow to freeze for 3 or 4 hours
sce e brc ce cream.
MRS. OHN M. '.AKIs. wfe of e - ongressman Buer (North Da ota).
" I E THREES" I E REAM
3 emons 3 cupfus m , or 2 m and
3 oranges 1 water
3 bananas 1 sma can shredded pneappe
3 cupfus sugar, scant
Pee and seed oranges, removng a tough s n, and crush mash bananas
thoroughy, m oranges, pneappe, emon uce, and bananas and add sugar
et m ture get cod n freezer before strrng n m str thoroughy after
addng m and freeze ths serves 8 peope bountfuy.
MRS. I IAM . GREGOR , wfe of ongressman Gregory (Kentuc y).
RO EN APRI OT HIP
(Good for eectrc ce bo )
1 pound can aprcots 1 cupfu sugar
1 banana pnt whpped cream
1 arge orange
Press the aprcots wth about of uce through potato seve mash banana
thoroughy add uce of the orange and the sugar when ths m ture begns
to harden n trays, remove and fod n the whpped cream put bac n trays
and freeze 3 to 4 hours.
MRS. GEORGE H. S HMIDT (New or ).
RO EN ARAME PUDDING
1 tabespoonfu geatn, meted cupfu cream
n tte warm m M cupfu sugar wth 3 egg
1 cupfu mape srup yo s
oo a ths unt thc when coo, add 2 bottes or pnt of whppng
cream freeze n mod surrounded by ce and sat.
MRS. M.M I'IS B. MADDEN, wdow of the ate ongressman Madden (Inos).
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230 THE ONGRESSIONA OOK BOOK
RO EN REAM HEESE
2 pnts cream cheese 2 pnts pure sweet cream
Sweeten favor to taste str thoroughy freeze.
MRS. BO I AR E. KEMP, wdow of the ate ongressman Kemp ( ousana).
RO EN USTARD
2 pnts m 4 cupfu four
3 eggs Sat, pnch of
2 cupfus sugar Nuts and fruts
Beat eggs, sugar, and four together very ght bo m pour over eggs,
four, and sugar m thoroughy return to doube boer coo 20 to 30
mnutes when cod, add 2 pnts of cream freeze when frozen, add 1 pnt
of nuts and frut, cut fne and soa ed n sherry wne overnght. The fruts may
be currants, rasns, maraschno cherres as we as amonds, cut fne.
MRS. STEPHEN M. OUNG, wfe of ongressman oung (Oho).
RO EN RUIT AKE
Ta e 1 pnt of custard dry n oven 1 dozen macaroons and 1 dozen
ady fngers crumbe wth hands chp pound marshmaows, 1 pac age
of dates, 1 cupfu pecans, 1 pac age of crystazed pneappe, and 1 of cherres
m we add 1 teaspoonfu vana, 1 uart of whpped cream pac n freezer
set 6 or 8 hours ths w serve at east 25 persons.
MRS. OHN . MOORE, wfe of e - ongressman Moore (Kentuc y).
AUNT MAR 'S RO EN PINEAPP E PUDDING
Dran cupfu of uce from a can of sced pneappe, and heat beat
cupfu granuated sugar nto the yo s of 4 eggs pour ths m ture nto
the hot uce, strrng constanty unt thc remove from fre and beat unt
ght when cod, add 1 cupfu cream, whpped very stff pour nto mod
nd pac n sat and ce for 4 hours.
MRS. OHN K. SHA ROTH, wdow of the ate Senator Shafroth ( oorado).
0
RO EN PUDDING
1 pnt heavy whppng cream '2 pound crystazed cherres
cupfu sugar pound crystazed pneappe
1 cupfu banched amonds pound crystazed gnger
pound ady fngers
Use puddng mod, puttng frst a ayer of the cream whch has been stffy
beaten wth sugar and 1 teaspoonfu of vana, then a ayer of the chopped
frut and nuts, then a ayer of ady fngers f mod n ths way unt a
ngredents are used, beng certan to reserve a ayer of cream for the ast
or top of mod pac mod n ce and sat for 4 or 5 hours.
MRS. OHN H. SMITH I K, wfe of e - ongressman Smthwc ( orda).
RO EN RI E PUDDING
Dssove 1 pac age of geatn n cupfu of cod water for 5 mnutes
add to 1 cupfu of coo ed rce, sugar to taste, cupfu of banched amonds
(ground), 1 teaspoonfu of vana, a taste of sat when a s coo, add 1 pnt
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RO EN DESSERTS 231
whpped cream put n mod, on ce, for 6 hours and serve wth chocoate sauce
over t.
hocoate Sauce
Dssove M ca e btter chocoate n cupfu hot water, 1 cupfu powdered
sugar, and et a coo together when coo, add 1 teaspoonfu of vana.
MRS. ARTHUR ROUSE, wfe of e - ongressman Rouse (Kentuc y).
RO EN RO K ROAD
1 s uare unsweetened chocoate, cupfu chopped nuts
cut fne 10 marshmaows, cut n uar-
cupfu m ters
4 tabespoonfus sugar pnt pastry cream
1 teaspoonfu geatn, dssoved ana
n cod water
Brng to a bo sugar, m , and chocoate str to prevent scorchng and
coo unt smooth ta e from stove and add geatn coo thoroughy and add
marshmaows, nuts, and vana genty fod n whpped cream mod, pac
n sat and ce and et stand 4 hours. Ths serves 7 or 8 persons.
Mas. T. . GEAR , wfe of e - ongressman Geary ( aforna).
RO EN STRA BERRIES
1 uart strawberres 1 emon, uce of
1 cupfus sugar
ash the strawberres add the sugar and emon uce stand asde for 1
hour add 1 pnt of water turn nto a freezer and freeze, turnng dasher sowy
frozen strawberres may be served wth whpped cream or pan.
MRS. HAK ES E ANS HUGHES, wfe of the hef ustce of the Unted States.
RO EN STRA BERR PIE
Ba e round sponge ca e 3 nches thc cut n three ayers f wth straw-
berry ce cream cover wth whpped cream freeze decorate wth straw-
berres on top.
Hote ard, ashngton, D. .
SUPREME HONE DE ME ON A A PRIN ESS
Ta e meon and scoop out bas favor them wth emon uce and sugar
ta e peach meba gasses pace vana ce cream n center of gass arrange
meon bas around the vana ce cream pour some of the meon uce wth
uce of maraschno cherres over t put one maraschno cherry on top of the
ce cream have edge of gass decorated wth granuated sugar.
S S. Pres. Roosevet, U. S. nes.
I E-BO PUDDING
2 s uares chocoate cupfu sugar
cupfu water
Met n doube boer beat 4 egg yo s, str nto chocoate and coo unt
not too thc et coo ne a dsh wth 2 dozen ady fngers cream pound
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232 THE ONGRESSIONA OOK BOOK
unsated butter wth 1 cupfu sfted confectoners' sugar to ths add the beaten
whtes of 4 eggs add the coo chocoate custard pour m ture on ady fngers
and put n the ce bo for 24 hours unt frozen serve wth whpped cream.
MRS. . . I SON, wfe of e - ongressman son (Inos).
MAP E NUT PAR AIT
cupfu mape srup 1 teaspoonfu geatn
2 eggs 2 tabespoonfus cod water
teaspoonfu sat I -s cupfus whppng cream
Beat the egg yo s, add sat and srup coo n doube boer unt m ture
coats the spoon add geatn, whch has been soa ed n the cod water add
the we-beaten egg whtes and heat whe coo ng coo beat the cream not
too stff add the srup m ture and freeze n eectrc refrgerator, coverng
top wth ground nuts.
MRS. BURTON . REN H, a founder of the ongressona ub
and wfe of e - ongressman rench (Idaho).
ORANGE PAR AIT
gaon m 1 dozen oranges, grate rnds
5 eggs of 2 oranges
6 emons 1 pnt heavy cream
Ma e a custard of the m and eggs sweeten to taste put custard n
freezer et coo add orange and emon uce add the pnt of cream, whpped
ghty freeze a together.
MRS. PATRI K II. DRE R , wfe of ongressman Drewry ( rgna).
PINEAPP E MA OBET
20 marshmaows 2 tabespoonfus emon uce
1 cupfu uce from canned 2 teaspoonfus sugar
pneappe cupfu egg whtes (2 eggs)
cupfu water ew grans sat
Put pneappe uce, water, and marshmaows n top of doube boer and
steam to ud stage add emon uce and haf of the sugar set asde unt
sghty eed add remanng sugar and combne wth foundaton, m ng
thoroughy pour nto tray and freeze wthout strrng. an be vared by
usng any frut and more or ess of sugar, as desred.
MRS. O D THURSTON, wfe of ongressman Thurston (Iowa).
APRI OT I E REAM
2 cupfus thc cream, whpped avor wth vana and amond
2 cupfus canned aprcot, pureed Sweeten to taste, dependng on
2 cupfus boed custard rchness of aprcots
Beat together wth egg beater put n refrgerator trays and freeze wthout
,-rrng.
MRS. A TER M. PIER E, wfe of ongressman Perce (Oregon).
ARAME I E REAM
2 eggs 2 tabespoonfus four
1 pnt m 1 teaspoonfu vana
2 cupfus sugar 1 teaspoonfu sat
1 uart cream
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RO EN DESSERTS 233
Scad m n doube boer beat eggs, four, and 1 cupfu of sugar together,
unt ght then turn nto m str constanty unt thc ened, then occa-
sonay, coo n a 20 mnutes put eggs n bow wthout beatng add sugar,
four, and sat beat put 1 scant cupfu sugar nto a fryng pan and car-
ameze add very sowy to the custard when coo, add whpped cream and
favorng stran and freeze crush ce m 2 cupfus ce to cupfu sat.
MRS. . . DI KINSON, wfe of ongressman Dc nson (Mssour).
ARAME I E REAM
1 pnts m 2 eggs
1 cupfu whte sugar, arge cupfu four
1 uart cream ana
Put m on stove to bo beat together eggs, sugar, and four put n
bong m str unt t s a thc custard put sugar n a pan on the stove
str unt t becomes a ud and gets to be a rch brown add to the hot cus-
tard when cod, add cream and vana to taste freeze.
MRS. BEN AMIN K. O HT, wfe of ongressman ocht (Pennsyvana).
HO O ATE I E REAM A A RA SON
1 uart cream, 30 per cent 3 ounces chocoate
6 egg yo s ana
6 ounces sugar
oo , but do not bo after m ture has cooed, m n chocoate, then
stran nto freezer add a tte vana e tract.
MRS. EORGE I.I-ItMI M. wfe of ongressman Burnham ( aforna).
O OANUT I E REAM
Grate 2 cocoanuts, pour 2 cupfus of bong hot water over grated cocoanut
et stand for a few mnutes stran through a pece of scrm add a tte
sugar to ths uce to sut taste freeze ths serves 2 persons.
MRS. I TOR S. HOUSTON, wfe of e -Deegate Houston (Hawa).
O EE I E REAM
Ta e 1 pnt of thn cream, 2 cupfus of granuated sugar put n doube
boer unt bong hot m n yo s of 2 eggs, cupfu sugar, and 2 tabe-
spoonfus of four, a beaten together unt smooth bo a together unt
m ture thc ens a tte set asde to coo when thoroughy cod, m n 1
uart of heavy cream whch has been whpped, the whtes of 2 eggs beaten stff,
and 1 cupfu of very, very strong bac coffee freeze.
MRS. THOMAS S. BUT ER, wfe of e - ongressman Buter (Pennsyvana).
E I IEN I E REAM
1 cupfus sugar 1 teaspoonfu vnegar
cupfu water
Bo together as for an cng unt srup thc ens, but does not crac e
remove from fre str srup nto we-beaten yo s of 2 eggs return m ture to
fre to nsure thorough coo ng of yo s stran beat ths m ture nto the
stffy whpped whtes of 2 eggs coo add uce of 1 emon fod n 1 pnt
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234 THE ONGRESSIONA OOK BOOK
of doube cream whpped very stff add the cupfu straned frut for favor-
ng, strawberres, raspberres, peaches poc n ce and sat 3 hours ths serves
8 or 10 persons.
MRS. OHN B. KENDRI K, wfe of Senator Kendrc ( yomng).
A ORITE I E REAM
1 pnt heavy cream 1 mashed banana
M: cupfu sugar 1 tabespoonfu emon uce
1 cupfu crushed pneappe 1 teaspoonfu vana
botte maraschno cherres teaspoonfu sat
and uce of
hp cream unt thc and custard e m ghty together a the
ngredents pour nto refrgerator tray pace n codest of freezng unt freeze
for 1 hour n codest temperature reduce the cod et stand for at east 2
hours before servng. Ths ce cream re ures no strrng, athough t s usuay
strred serves 6 to 8 persons.
MRS. MI TON A. EOM UE, wfe of ongressman Rom ue (Mssour).
. REN H I E REAM
Scad the top of 2 bottes of m beat 4 eggs, 1 ght add 1 cupfu of
sugar pour scaded m on eggs and sugar, and coo e soft custard coo
ta e pnt cream and whp add to custard wth 1 teaspoonfus vana
freeze.
MRS. AMES . DUNRAR, wfe of e - ongressman Dunbar (Indana).
RUIT I E REAM
2 eggs 4 cupfus sugar
2 uarts m 1 cupfu four
1 pnt cream
Add pneappe or very rpe peaches crushed: m four and sugar add m
and eggs bo, strrng constanty coo add frut ths ma es about 3 uarts.
MRS. T. S. I IAMS, wfe of e - ongressman ams (Inos).
GRAPE I E REAM
1 tabespoonfu geatn 2 cupfus grape uce
1 cupfu cod water 2 cupfus heavy cream
2 emons, uce of 2 cupfus sugar
Beat cream dssove geatn n cod water str n emon uce and sugar
heat grape uce to a bo and pour on the geatn str unt dssoved and
put nto freezer as soon as t shows sgns of freezng, m wth t the whpped
cream. Ths serves 12 persons.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
HO O ATE I E REAM UBI EE ITH HOT B A K HERRIES
2 s uares btter chocoate 1 cupfu sugar
1 can evaporated m Pnch of sat
1 tabespoonfus God Meda 1 egg
or any other ca e four pnt cream
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RO EN DESSERTS 235
Scad chocoate and evaporated m when meted, beat m four, sat,
sugar, and egg add m and coo 10 mnutes n doube boer stran coo
add the cream and freeze n eectrc refrgerator, strrng once or twce whe
n refrgerator ust before servng, heat can of arge bac Bng (ptted)
cherres wth uce, and after ce cream has been served, pass the hot cherres
and uce to pour over.
MRS. HOMER UMMINGS, wfe of the Attorney-Genera.
I E REAM
( or Eectrc Refrgerator)
1 un et tabet cupfu sugar
1 uart m , or 1 pnt m Dssove tabet n tabespoonfu
and 1 pnt cream cod water
Heat m u ewarm, add sugar, then dssoved tabet pour mmedatey
nto ce pan from whch the compartments have been removed et stand
unt set pace n refrgerator for 1 hour ta e out and nto ths str any
favor desred, crushed frut, frut uce, strong coffee, meted chocoate, aways
sweetened, as ce cream never tastes as sweet after freezng. A decous cream
s made by sweetenng the un et wth mape sugar or srup and after 1 hour n
the refrgerator strrng n marshmaows, dates, and nuts cut nto sma peces
3 hours more n the refrgerator, after addton of favorng, s re ured before
servng.
MRS. DUN AU U. ET HKR, wfe of Senator etcher ( orda).
I E REAM
2 eggs 1 pnts cream
1 sma can of arnaton m 1 cupfu of any nd of frut or
1 cupfu sugar 1 teaspoonfu vana
M the eggs, m , sugar, and cream together add a cupfu of any nd of
frut n season, or a teaspoonfu of vana beat the whtes of eggs before
puttng nto the freezer.
MRS. HARR . HAINKS. wfe of ongressman Hanes (Pennsyvana).
MA AROON I E REAM
1 uart heavy cream cupfu sugar
1 cupfu macaroons 1 tabespoonfu vana
Dry the macaroons n the oven, pound, and measure add cream, sugar,
and vana freeze.
MRS. I IAM E. BORAH, wfe of Senator Borah (Idaho).
MA TED MI K I E REAM
1 pound mated m 2 uarts water
1 pound sugar htes of 2 eggs
1 uart cream 1 ounce vana
M Horc 's mated m wth sugar and water, strrng unt dssoved
add the vana, cream, and beaten whtes of 2 eggs freeze n the usua man-
ner the above recpe ma es 1 gaon.
MRS. HENR A EN OOPER, a founder of the ongressona ub
and wdow of the ate ongressman ooper ( sconsn).
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236 THE ONGRESSIONA OOK BOOK
MAP E I E REAM
cupfu sugar t cupfu sugar
cupfu water, bong 2 teaspoonfus geatn
" cupfu mape sugar 2 tabespoonfus water
2 cupfus evaporated m 1 teaspoonfu vana
t teaspoonfu sat 2 egg whtes, beaten
2 egg yo s, beaten pnt whpped cream
Brown the sugar add bong water bo unt caramezed sugar s ds-
soved add mape sugar, evaporated m , sat, and egg yo s beaten wth
t cupfu sugar coo unt thc ened add geatn soa ed n 2 tabespoonfus
water coo add vana, egg whtes, beaten, and whpped cream freeze ths
serves 10 persons.
MRS. ED ARD R. BURKE, wfe of ongressman Bur e (Nebras a).
MAP E I E REAM
1 uart cream 2 eggs
1 pnt m 2 cupfus srup
cupfu sugar cupfu four, scant
Put m n doube boer when hot, add eggs, four, and sugar, beaten
together coo 20 mnutes, strrng often coo ust before freezng, add cream
and mape srup. Ths s the governor's favorte recpe.
Mss MAR HITE, daughter of the Governor of Oho.
MARAS HINO REAM
1 uart good cream cupfu of nuts, hc ory and
pound sugar Engsh wanut
1 teaspoonfu vana 10 maraschno cherres
hop the nuts remove fne dust by sha ng n coander cut the cherres
n uarters put the sugar and of cream on to bo when ust at the bong
pont, remove from the fre add the nuts when ths s cod, add the remander
of cream freeze the cherres shoud be added when the cream s about
frozen.
The ate MRS. . BANKS KURT (Pennsyvana).
PEPPERMINT I E REAM
Dssove 1 pound red and whte peppermnt stc candy n 1 uart m
wth 1 cupfu sugar when coo, m wth 2 uarts of cream and freeze.
MRS. THOMAS A. ENKINS, wfe of ongressman en ns (Oho).
MINT I E REAM
Heat 1 cupfu of m and 15 marshmuows ust ong enough, n a doube
boer, so that the marshmaows are meted n ths dssove a few stc s of
pn peppermnt candy coo aow to stand n eectrc refrgerator for 2
hours add pnt of cream, whpped m we pour nto ce cube pan
ch for 6 hours or onger. Ths recpe may be vared by usng 1 s uare of
chocoate nstead of the candy, but t shoud be heated wth the marshmaows.
Some of the stores se a pneappe mnt preserve, whch may be added to
taste when the frst m ture has cooed.
Mss A M. TO NSEND, daughter of Senator Townsend (Deaware).
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RO EN DESSERTS 237
NE TAR I E REAM
1 pnt m 1 teaspoonfu vana
1 pnt whppng cream teaspoonfu sat
1 egg 1 cupfu Sun-Mad Nectar
cupfu sugar, caramezed rasns, pumped and ched
cupfu sugar for custard
Bo rasns 5 mnutes, dran, and dry on a towe carameze sugar add 1
cupfu scaded m and str unt dssoved add remanng sugar to egg yo
and combne wth m , to ma e a custard coo unt the custard coats the
spoon remove from fre and add cod m , cream, vana, and sat freeze
to a mush consstency add rasns and contnue freezng unt hard.
MRS. HENR E. BARBOUR, wfe of e - ongressman Barbour ( aforna).
ORANGE I E REAM
1 cupfus m Pnch sat
1 cupfu sugar 1 cupfu orange uce
2 eggs, beaten separatey 1 cupfus whppng cream
1 teaspoonfu four
oo the m , sugar, egg yo s, four, and sat n doube boer unt t
forms a custard add orange uce, whppng cream, and beaten whtes of eggs
and freeze.
MRS. A OR . UI IOAN, wfe of ongressman Mgan (Mssour).
ORANGE I E REAM
dozen oranges 1 uart m
3 cupfus sugar 3 emons
1 uart cream
S ueeze the uce and pup of 4 oranges over the 3 cupfus sugar, and m
the uc-c of 3 emons wth ths sce 2 oranges, rea thn, and cut nto boc s
over the sugar, and et stand for 1 hour whp cream stff add orange m ture
and m freeze and serve.
MRS. INDSA . ARREN, wfe of ongressman arren (North arona).
PEANUT BRITT E I E REAM
pound peanut brtte 1/(, pound marshmaows, cut n
pnt cream uarters
Run brtte through meat chopper or chop very fne add whpped cream
and marshmaows pac n freezer for 3 hours do not turn cran serve
wth whpped cream sponge ca e.
MRS. . R. ARRINGTON. wfe of the e -Governor of Hawa.
PEPPERMINT I E REAM
3 stc s of peppermnt candy 1 pnt cream
1 uart sweet m
Use peppermnt stc s that are 12 nches ong and 1 nch n dameter
dssove candy n sweet m you may have to heat some of the m to
dssove the candy add cream and freeze ths s a very refreshng ce.
MR . KD OHNSON, wfe of ongressman ohnson (O ahoma),
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238 THE ONGRESSIONA OOK BOOK
PEPPERMINT I E REAM
1 pound fresh peppermnt candy 1 uart cream
1 uart sweet m
Scad m pour over candy, bro en n sma peces when dssoved and
cod, add whpped cream and freeze.
MRS. AMES P. RI HARDS, wfe of ongressman Rchards (South arona).
PINEAPP E I E REAM
( or Eectrc Refrgerator)
1 can No. 2 crushed pneappe 8 marshmaows, meted n 2
1 can arnaton m tabespoonfus water
1 arge or 2 sma oranges, uce 1 emon, uce of
and pup of
Put m n doube boer and heat unt t wrn es but not bos coo
and put n refrgerator for severa hours then whp as ordnary cream m
a ngredents put n freezng pan, str occasonay.
MRS. EGAGE PRATT, a founder of the ongressona ub
and-wdow of the ate ongressman Pratt (New ersey).
PINEAPP E-MARSHMA O I E REAM
ut 1 pound of marshmaows nto sma bts and over them pour 1 can
grated pneappe and et stand 1 or 2 hours then m wth 1 pnt thc cream
and freeze, or pac n a mod wth sat and ce for mousse.
MRS. INIS . GARRETT, a founder of the ongressona ub and
wfe of e - ongressman Garrett (Tennessee).
STRA BERR I E REAM
1 uart berres 2 teaspoonfus (roundng) emon
2 cupfus confectoners' sugar, eo
sfted 1 pnt whppng cream
teaspoonfu sat
Put berres through seve add sugar and et stand a short tme add eo,
dssoved n smaest uantty of bong water possbe fod nto whpped
cream and pace n freezng drawer. Ths serves 12 persons.
MRS. ED ARD R. BURKE, wfe of ongressman Bur o (Nebras a).
STRA BERR I E REAM
1 pnt cream 1 cupfu sugar, more f berres
1 uart rpe strawberres acd
rush berres str n sugar et stand hour whp cream sghty freeze
sghty str n berres freeze we remove foat pac et stand at east Mt
hours.
Mss A I E TAGE, daughter of the ate Senator Page ( ermont).
STRA BERR I E REAM
1 uart m 2Ms cupfus sugar
1 pnt whppng cream 2 pnts berres
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RO EN DESSERTS 239
rush strawberres m wth sugar f berres, are not we rpened, add
more sugar et stand severa hours after whppng the cream, pour nto the
freezer wth the m thoroughy ch before addng the strawberres.
MRS. ET HER B. S ANK, wfe of ongressman Swan (O ahoma).
STRA BERR I E REAM
1 uart strawberres I cupfus sugar
M and et stand 1 hour and mash through a seve add 1 pnt m to
pup, et stand 10 mnutes and stran whp pnt cream and add to the
uce ust before freezng.
Mss EMI TABER, sster of ongressman ohn Taber (New or ).
ANI A I E REAM
Bo vana bean n pnt of new m for 20 mnutes add 1 cupfu
of sugar when soft, open the bean and str the seeds through the m
stran add 2 beaten eggs when cod, add 1 uart of good cream freeze.
MRS. GEORGE . Hc , wdow of the ate ongressman Huff (Pennsyvana).
APRI OT I E
1 can aprcots 2 cupfus sugar
5 oranges 1 uart water
2 emons 1 uart cream
4 eggs, whtes of
Press fruts through a seve bo sugar and water to a srup aow to coo
m frut and srup add the stffy beaten whtes start to freeze add cream
fnsh freezng ths ma es a gaon.
MRS. . B. BO ING, wfe of e - ongressman Bowng (Aabama).
RANBERR I E
3 pnts cranberres 1 emons
1 pnts sugar 1 cupfu cream
Bo cranberres n 3 pnts of water when soft, stran add the sugar to
the uce brng to a brs bo coo add emon uce freeze to a soft mush
str n the cream fnsh freezng to be served wth the meat course ths
serves 14 persons.
MRS. . . RAMSE ER. wfe of e - ongressman Ramseyer (Iowa).
RANBERR I E
4 cupfus cranberres 2 cupfus sugar
4 cupfus water 1 tabespoonfu emon uce
Bo cranberres and water run through a seve add sugar and emon uce
whe hot et coo freeze ths w serve 12 persons.
MRS. AMES M. GUDGER, R., wdow of the at ongressman Gudger of North
arona and mother of e - ongresswomun Katherno angey of Kentuc y.
RUIT I E
Dssove 3 cupfus sugar n 3 cupfus water coo add uce of 3 oranges,
seved, 3 emons, the seved pup of 3 bananas, pup and uce of argest
sze can of crushed pneappe and aprcots, seved freeze.
MRS. IROI HAPMAN, wfe of ongressman hapman (Kentuc y).
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240 THE ONGRESSIONA OOK BOOK
GRAPE ATER I E
1 pnt grape uce 1 orange, grated pee of
3 oranges, uce of 1 emon, grated pee of
3 emons, uce of 1 uart water
2 cupfus sugar
Bo together water and sugar for 5 mnutes, wthout strrng, after bo s
reached add frut uces and grated pee turn nto freezer freeze sowy
ths serves 12 persons.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
PINEAPP E I E
1 pac age raspberry eo I1/' pnts water
can grated pneappe 8 tabespoonfus sugar, about
2 oranges, uce of 1 egg whte, beaten
1 emon, uce of
Dssove eo n a tte hot water add cod water add uce of oranges
and emon and grated pneappe ust before freezng, add beaten egg whte.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
APRI OT SHERBET
2 cupfus coo ed aprcots, seved 1 uart water
2 cupfus whte cor n srup to cupfu emon uce
ombne a ngredents pour nto the trays of an automatc refrgerator
and freeze unt frm, strrng every hour unt set or put n an ce cream
freezer, usng 8 parts of ce to 1 of ce cream sat and freeze unt stff. Ths
serves 10 persons.
Mas. I ROGERS, wfe of ongressman Rogers (O ahoma).
EMON SHERBET
4 emons, uce of 1 uart m
2 oranges, uce of 4 cupfus sugar
1 uart cream
Pac freezer put uces n add sugar, m , cream freeze.
MRS. AUDE A. U ER, wfe of ongressman uer (Ar ansas).
EMON SHERBET
1 pnts sugar 5 emons, uce of
3 pnts m
Add uce of emons after m and sugar are party frozen but do not
heat m . One pnt of strawberres wth cupfu sugar may be added f
desred.
MRS. AT HARRISON, wfe of Senator Harrson (Msssspp).
ORANGE REAM SHERBET
9 oranges 1 pnt m
3 emons 2 cupfus sugar
2 uarts cream 2 egg whtes, beaten stff
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RO EN DESSERTS 241
Stran uce of oranges and emons sweeten we whp 1 pnt cream
m cream, m , and sugar thoroughy when party frozen, add frut uce
and beaten whtes of eggs contnue freezng n the usua manner.
MRS. OHN . E AINE, wfe of e -Senator Bane ( sconsn).
ORANGE RAPPE
1 pnt water 1 pnt sugar
1 pnt orange uce 2 emons, uce of
Ma e a srup by bong sugar and water 20 mnutes add the frut uce
coo stran freeze use e ua parts of roc sat and fney crushed ce for
freezng.
MRS. RA PH UPDIKE, wfe of e - ongressman Upd e (Indana).
PINEAPP E SHERBET
1 pnt shredded pneappe 1 uart cream
3 oranges, uce of, and rnd of 1 emon, uce of
orange, grated 2 cupfus sugar
Put pneappe, orange uce, emon uce, and sugar n freezer freeze unt
t begns to thc en put n cream fnsh freezng any other frut may be
used nstead of the pneappe.
MRS. . D. BOIES, wfe of e - ongressman Boes (Iowa).
STRA BERR SHERBET
2 uarts strawberres pnt water
1 uart sugar
Mash berres through seve m berres, sugar, and water put n freezer
and, when about haf frozen, add 2 egg whtes, we beaten fnsh freezng
and pac .
MRS. BEN RA ENS, wfe of ongressman ravens (Ar ansas).
APRI OT MOUSSE
Aprcots, fresh or canned Sugar
ream
Ta e 1 uart of peeed aprcots mash through a seve freeze to a mush
n freezer add pnt of cream, whpped stff and sweetened freeze hard
serve n sherbet gasses.
MRS. OHN HAMMI , wfe of the e -Governor of Iowa.
A E MOUSSE
2 eggs, beaten 1 cupfu cod strong coffee
1 cupfu sugar
oo n doube boer and have ce cod str n 1 pnt cream, whpped
whp a together and put n ce bo for about 3 hours. The cream and custard
must be very cod.
MRS. OSEPH B. E . wfe of the Governor of Massachusetts.
O EE MOUSSE
Soa 1 dessertspoonfu of geatn n cod water to cover unt soft dssove
t n 1 cupfu of hot strong coffee when cod, str t nto pnt of whppng
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242 THE ONGRESSIONA OOK BOOK
cream add cupfu granuated sugar whp t stff and pour n can pac
n sat and ce and et stand 3 to 4 hours.
MISSKS MARGARET and MAR PARK ('1.1:111.NTS. daughters
of the ate ongressman ements (Georga).
HERR -BANANA MOUSSE
2 cupfus whppng cream 15 cherres, cut up
cupfu sugar 3 bananas
2 egg whtes, stffy beaten
Ths s a basc recpe for mousse, and t can be made pan, wth vana
favorng, or wth dfferent fruts n pace of the cherres and bananas.
hp the cream to the consstency of a boed custard. Sometmes desserts
frozen n a refrgerator are cy, but ths s due to the fact that the ud
separates from the rest of the ngredents and of course freezes such a catas-
trophe occurs when, after the cream s whpped, the other ngredents are
strred n, nstead of fodng, thereby brea ng down the ar ces that have
been formed by the whppng.
od n the sugar, usng f possbe a spoon for the purpose wth severa
sts n the bow. Ths aows the fodng to go on much more rapdy and
ghty beat the egg whtes not too stffy, ust enough to stand up we.
Ne t remove the banana s ns and scrape off the outer membrane, whch s
the ony ndgestbe part of a banana pass them through a rcer sprn e
wth emon uce to mprove the favor and prevent them from turnng bac ,
and add the cherres. od n a the frut carefuy, addng the cherry uce
eft over from a 10-cent botte of cherres ths w gve the mousse a decate
pn coor vegetabe coorng can, of course, be added f any partcuar coor
s desred pace n the refrgerator to freeze. Ths serves 10 to 12 persons.
To eep refrgerator trays from stc ng n ther compartments, be sure
that there s no water eft on the outsde of any of the trays, or aong the
edges of the seeves, where they are ntended to go. Snce the temperature
of these compartments s freezng, water naturay freezes and the trays become
oc ed n poston.
MRS. STEPHEN A. RUDD. wfe of ongressman Rudd (New or ).
HO O ATE MOUSSE
One ca e German chocoate, cover wth bong water et stand unt soft
beat the yeow of 3 eggs wth 3 tabespoonfus sugar add softened chocoate
add whtes of eggs, beaten very stff favor wth vana serve wth whpped
cream.
MRS. . A. ATRES, mother of e - ongressman atres (Pennsyvana).
MA AROON MOUSSE
pound macaroons 1 teaspoonfu vana e tract
1 pnt doube cream
rush wth rong pn and rub through a coarse seve the macaroons that
have been we dred very ghty o a tn mod and coat we wth macaroon
crumbs whp the cream add vana and remanng crumbs m ghty put
nto mod, cover, and eave n refrgerator for 12 hours turn out and serve.
MRS. AMES S. PARKER, wfe of ongressman Par er (New or ).
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RO EN DESSERTS 243
MAP E MOUSSE
cupfu mape srup 1 pnt whppng cream
4 eggs
oo srup and beaten yo s of 4 eggs together n a grante or aumnum
pan and str constanty unt t bos stran and set asde to coo whp cream
and add to t the stffy beaten whtes of 4 eggs whp srup unt ght m
wth cream put n a mod and freeze 3 or 4 hours. Ths w serve 12 persons.
Mts. ED ARD KEATING, wfe of e - ongressman Keatng ( oorado).
MOUSSE
1 cupfu mape srup 3 egga
1 pnt thc cream
Bo mape srup and beat ghty the yo s of the eggs when srup bos,
pour t on the eggs and beat unt ght and coo whp cream and the whtes
of the eggs and fod t nto the custard do not beat t n put n a mod and
ay t n ce for about 4 hours to freeze hard.
MRS. n,.MM ARE BRU E, wfe of e -Senator Bruce (Maryand).
ORANGE RO EN E
24 marshmaows emon, uce of
1 cupfu orange uce cupfu m
Dssove marshmaows n m over hot water beat unt smooth when
coo, add uces pour n freezng tray of mechanca refrgerator ths m ture
freezes n from 2 to 3 hours serves 6 persons.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
ORANGE MOUSSE
8 oranges, uce of 2 teaspoonfus geatn, dssoved
2 emons, uce of n water
1 cupfus sugar 1 egg whte
2 cupfus sweet cream
Heat orange, emon uce, and sugar together when cod, add geatn
pour nto mod pour on top of ths the cream and whte of egg, whch have
been beaten stff pac n 1 part sat 1o 2 parts ce for 4 hours.
MRS. I IAM M. HITTINGTON, wfe of ongressman httngton (Msssspp).
PINEAPP E OR APRI OT MOUSSE
1 tabespoonfu granuated gea- 2 tabespoonfus emon uce
tn, dssoved n 4 cupfu 1 cupfu granuated sugar
cod water 1 pnt whppng cream
1 cupfu of the frut pound marshmaows, cut n-
1 cupfu of srup off of frut to peces
Heat uce add soa ed geatn, emon uce, and sugar as m ture thc ens
fod n whpped cream and dced pneappe or aprcots put through a seve.
A can of ether frut s used put n mod unt set, or freeze n eectrc
refrgerator.
MRS. AMES . STROTHER, wfe of e - ongressman Strother ( est rgna).
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244 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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ISH AND OTHER SEA OODS
ato wondered how that cty was preserved wheren a fsh was sod for more than an o .
P UTAa H.
The nutrtve vaue of fsh s hgh, athough fsh food s somewhat ow n
carbohydrates or fue content. There s tte dfference n the nutrtve uates
between sat or fresh-water fsh, athough trout, perch, and a e bass of the n-
and waters have a most decate eatng favor. The Government recognzes
an obgaton to ts peope by repopuatng a a es from ts hatcheres scattered
over the country. Samon and shad are eaders n both sat and fresh waters,
but they must share ther natura rches wth the buefsh, founder, haddoc ,
and mac ere whch are found e cusvey n ocean and bay.
The fata of samon, shad, and mac ere are dstrbuted throughout ther
tssues, whe the fats of cod, for e ampe, are found ony n the ver. Scence
has demonstrated the fact that fsh ver os are rch n those vta substances
nown as tamn A and D, found heavy n the cod and habut.
Sea foods, especay the samon and oyster, are heavy wth odne content,
a curatve for certan dseases of the human famy. Protens of fsh are as
easy dgestbe as the protens of meats, but, n addton, fsh fats are more
dgestbe than a other fats.
eather condtons, poor uc n the catch, and the od economc aw of
suppy and demand argey dctate the prce of fsh. However, the mar ets
usuay abound n ths product, and there are fewer foodstuffs cheaper n prce
of a e heath vaue. Hermetcay seaed contaners and advanced methods
of refrgeraton ma e t possbe for every person to en oy ths food at a
comparatvey ow prce.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
AM RO UETTES
fty cams, 6 heapng tabespoonfus four, pnt m , 1 heapng tabe-
spoonfu butter, teaspoonfu sat, dash of pepper heat cams, dran, and
grnd brng m to bo wth butter and, when bong, str n four smoothy
mostened to thn paste wth m add sat and pepper and asty ground
cams coo and then mod ro n beaten egg and bread crumbs and fry n
deep fat.
MRS. E ERETT KENT, wfe of e - ongressman Kent (Pennsyvana).
DE I ED AMS
Twenty-fve carns, chopped fne coo unt tender, about 3 to 5 mnutes.
2 eggs, we beaten 5 tabespoonfus cream
1 teaspoonfu prepared mustard Pepper to taste
(optona) M wth chopped and coo ed
Butter sze of egg cams
245
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246 THE ONGRESSIONA OOK BOOK
Have the cam shes cean and warm f and pace n the oven and brown
uc y.
MRS. HAR ES . ESTER , wfe of e - ongressman Estery (Pennsyvana).
AM RITTERS
4 ounces of prepared four m ed Pnch of cayenne pepper
wth 1 whoe egg and 1 yo 4 tabespoonfus cam uor
teaspoonfu butter 8 arge fney chopped cams
Drop ths m ture from tabespoon nto bong fat and fry ght brown e
cruers when done, remove wth a perforated s mmer to an upturned seve
or paper to dran off the grease and serve on a warm dsh.
MRS. n,.AM. N. ROA H, daughter of the ate ongressman Dens M. Hurey (New or ).
AM POU ET
(Serves 6 8 persons)
2 cupfus m 4 eggs
1 arge tabespoonfu butter Sat and pepper
3 tabespoonfus four 2 onons
2 cans mnced cams rac er crumbs
Ma e whte sauce wth butter, four, and m add mnced cams add egg
yo s, seasoned wth sat and pepper chop onons fne and fry n butter unt
cear but not brown beat whtes of eggs add a to the beaten eggs put n
buttered ba ng dsh sprn e wth crac er crumbs ba e n medum oven
over of an hour.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
OD ISH A A MODE
1 cupfu sat codfsh 2 we-beaten eggs
2 cupfus mashed potatoes cupfu butter
1 pnt cream or m Sat and pepper to taste
M ba e n an earthen ba ng dsh 20 mnutes serve n the same dsh.
MRS. E RERT S. BRIOHAM, wfe of e - ongressman Brgham ( ermont).
OD ISH BA S
ut medum-szed potatoes nto uarters ay n a ette and over them
2 the uantty fney shredded codfsh cover wth water and bo unt potatoes
are done mash very thoroughy fsh and potatoes together. or 1 cupfu of
fat and 2 cupfus of potato add 2 tabespoonfus of butter and cupfu of
m . ast of a whte of 1 egg beaten stff m ture shoud be beaten unt
ght and creamy and dropped nto deep fat. Shape as ghty as possbe nto
bas or ca es, or coo on a spder wth a tte sat por fat.
MRS. REDERI K H. GI ETT, wfe of e -Senator Gett (Massachusetts).
OD ISH BA S
cupfu shredded codfsh 2 tabespoonfus cream or 1 of
2 cupfus mashed potato butter
1 egg A tte pepper
Mod nto ca es and fry.
MRS. OHN G. SARGENT, wfe of the e -Attorney Genera.
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ISH AND OTHER SEA OODS 247
SA T OD ISH ITH REAM SAU E
2 cupfus codfsh, pc ed 1 arge tabespoonfu butter
1 pnt m o of 1 egg
2 eve tabespoonfus four Sat and pepper to taste
over codfsh wth cod water et soa two hours dran cover wth u e-
warm water et stand on bac part of fre where t w not get scadng hot
for 1 hour more dran off a water put butter n fryng pan when meted,
add four m add m str constanty unt t bos add the fsh, sat,
and pepper str unt hot ta e from fre add yo of egg serve at once wth
pan boed potatoes have used ths recpe for a number of years have found
t e ceent f drectons are foowed e pcty.
MRS. PHI IP P. AMPRE , wfe of e - ongressman ampbe (Kansas).
RAB BIS UE
1 cupfu crab meat 1 uart m , cod
2 tabespoonfus margarne Sat, pepper, and cayenne
2 tabespoonfus four rac ers, buttered
ut crab meat nto sma cubes met margarne and add four graduay
coo unt t begns to bubbe then add cod m , strrng constanty coo
unt thc add crab meat and coo n doube boer 15 mnutes season hghy
wth sat, pepper, and cayenne serve very hot wth hot buttered crac ers.
MRS. I IAM M. O MER, wfe of ongressman omer (Msssspp).
BAKED RAB MEAT IN ASSERO E
2 cupfus crab meat Pepper and sat to taste
4 tabespoonfus butter 1 teaspoonfu parsey, mnced
4 tabespoonfus four 1 teaspoonfu onon, mnced
2 cupfus m 1 teaspoonfu orcestershre
1 cupfu bread crumbs sauce
Ma e a whte sauce of the butter, four, and m add parsey, onon,
orcestershre sauce, and seasonngs combne wth crab meat and most of
the bread crumbs f greased ba ng dsh or shes wth m ture sprn e
wth crumbs dot wth butter and brown n hot oven 400 .
Mas. PAU H. MA ONK , wfe of ongressman Maoney ( ousana).
RAB REO E
Rub a stewpan wth sma bt of garc put n pan 2 ounces butter, 2 sma
onons, 2 sma green peppers, chopped fne add sat and cayenne and stew
sowy 10 mnutes add 1 arge tomato and stew unt smooth, a few spoonfus
cream and teaspoonfu four. The m ture shoud be as thc as drawn butter.
Add crab, pc ed fne, and serve on toast, buttered.
Mas. AREN E . EA, wfe of ongressman ea ( aforna).
DE I ED RABS
4 tabespoonfus butter teaspoonfu cayenne pepper
2 tabespoonfus four 1 cupfu m
1 tabespoonfu parsey, chopped 2 cupfus crab meat
2 tebespoonfus emon uce 2 eggs, hard boed, mnced
1 teaspoonfu prepared mustard 6 crab shes
1 teaspoonfu horse-radsh cupfu buttered bread or
1 teaspoonfu sat crac er crumbs
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248 THE ONGRESSIONA OOK BOOK
Met fat n pan add four str unt smooth add m coo unt
thoroughy bended add remanng ngredents m we put n shes
sprn e wth crumbs ba e n hot oven at 400 . 10 mnutes, or unt crumbs
are brown.
MRS. A ARD H. GAS UE, wfe of ongressman as ue (South arona).
DE I ED RABS
1 pound crab meat 1 teaspoonfu mustard, dry
pnt cream, sweet or sour Sat and cayenne pepper
pound butter 2 hard-boed eggs
2 tabespoonfus four 3 tabespoonfus mayonnase
Pace butter n doube boer when meted, add four and cream, strrng
constanty unt thc mash yo s of eggs chop whtes very fne and add to
sauce m other ngredents wth crab meat and add a to cream sauce
put n crab shes sprn e wth fne bread crumbs and ba e n moderate oven.
MRS. T. A AN GO DSROROUGH, wfe of ongressman Godsborough (Maryand).
DE I ED RABS
(Serves 6 persons)
4 tabespoonfus butter teaspoonfu cayenne pepper
2 tabespoonfus four 1 cupfu m
1 tabespoonfu chopped parsey 2 cupfus crab meat
2 tabespoonfus emon uce 2 hard-coo ed eggs, mnced
1 teaspoonfu prepared mustard 6 crab shes
1 teaspoonfu horse-radsh cupfu buttered crac er
1 teaspoonfu sat crumbs
Met butter n saucepan add four and str unt smooth add remanng
ngredents whch have been m ed we f shes sprn e crumbs on top
and ba e n hot oven 400 . for 10 mnutes.
Mas. HOMER . PARKER, wfe of ongressman Par er (Georga).
RAB MEAT AU GRATIN
1 pound crab meat 1 cupfus whte sauce
1 green pepper Bread crumbs
1 sma can red pmentos Sat and cayenne to taste
Ma e a medum thc whte sauce n doube boer, usng 1 tabespoonfu of
butter, 1 tabespoonfu of four to 1 cupfu of m carefuy pc over crab
meat, fa ng t, and separatng sma bts of she mnce green pepper and red
pmentos drop both nto whte sauce, addng Parmesan cheese aow m -
ture to steam for 5 mnutes ta e a we-buttered ba ng dsh put n aternate
ayers of whte sauce and crab meat top wth bread crumbs dot wth butter
ba e for 15 mnutes n a fary hot oven serve at once.
MRS. MAROAR.ET Pou MORAN, daughter of ongressman Pou (North arona).
STU ED RABS ITH MUSHROOMS
Meat of 6 crabs or the same uantty of canned apanese crab mush-
rooms cut nto dce, the same uantty as of the crab meat add 1 cupfu of
cream, 1 sce of onon, 1 tabespoonfu of butter, 1 tabespoonfu of four, 1
teaspoonfu of sat, teaspoonfu of papr a, a dash of cayenne, 2 teaspoonfu
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ISH AND OTHER SEA OODS 249
of emon uce, yo s of 4 hard-boed eggs put nto a saucepan 1 tabespoonfu
of butter and 1 sce of onon, chopped fne before t becomes brown, add 1
tabespoonfu of four coo but not brown add sowy 1 cupfu of cream str
unt smooth and thc ened add the mashed yo s, the seasonng, the crab
meat and the mushrooms ths m ture shoud not be very soft have shes
carefuy washed and dred and f wth the m ture, roundng t we on top
and pressng t cose at the edges of the shes so that n fryng none of the
fat may enter smooth the top et stand unt cod beat 1 egg wth 1 tabe-
spoonfu of water and hodng the she over ths, baste t wth the egg, ettng
t run over the whoe top, ncudng the shes then sprn e wth whte bread
crumbs put two at a tme n a fryng bas et mmerse n hot fat.
MRS. ANGUS . M EAN, wfe of the e -Governor of North arona.
RAB MEAT IN RAMEKINS
1 cupfu crab meat 2 eggs, yo s of
cupfu mushrooms 2 tabespoonfus emon uce
2 tabespoonfus butter 1 cupfu chc en stoc or m
2 tabespoonfus four and cream, m ed
Sat and papr a
Met butter add four when four bubbes, add soup stoc coo unt
smooth and thc beat egg yo s sghty add a tte of the hot sauce and
graduay the remanng sauce add the crab meat, the mushrooms, cut n
peces, and the seasonng heat thoroughy serve n heated patty shes or on
toast or ba ed n rame ns cover top wth buttered bread crumbs garnsh
wth chopped parsey or pmento cut n thn strps.
MRS, MI TON . GARRER, wfe of e - ongressman Gather (O ahoma).
RAB AKES ON TOAST
1 tabespoonfu butter 1 tabespoonfu sherry
1 tabespoonfu ceery, chopped Sat, pepper, and papr a to
1 teaspoonfu four taste
cupfu m or cream Toasted bscuts or toast, thn
1 can crab meat, fu
Put butter n dsh when meted, add ceery, four, m or cream, and
crab meat str unt m ture s rght consstency add sherry, sat, pepper,
and papr a spread on bscuts or toast.
MRS. ED ARD H. RUMP, wfe of ongressman rump (Tennessee).
SO T SHE RABS
ean the crabs, whch shoud be ave, by ftng the she and removng
the soft, spongy substance on both sdes, then put your thumb na under the
pont of the "apron" and pu t off the "apron" s a sma, oose she runnng
to a pont n the mdde of the under part or she of the crab now wpe the
crabs dry, and f they are at a sandy, wash them before removng anythng
dust them wth sat, pepper, and four put 3 tabespoonfus of butter nto a
fryng pan and, when hot, throw n the crabs when brown on one sde, turn
and brown on the other garnsh wth parsey and serve wth tartar sauce
and emons cut nto uarters.
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250 THE ONGRESSIONA OOK BOOK
Tartar Sauce
even teaspoonfu mustard cupfu ove o
1 teaspoonfu powdered sugar tabespoonfu vnegar
teaspoonfu sat tabespoonfu each of capers,
ew grans cayenne pc es, oves, and parsey
2 egg yo s
M mustard, sugar, sat, cayenne, add yo s of eggs, and str unt thoroughy
m ed, settng bow n pan ce water add o drop by drop, strrng wth a
wooden spoon or wre whs as m ture thc ens, dute wth vnegar when
o may be added more rapdy. Keep n coo pace unt ready to serve and
then add remanng ngredents.
Mas. I IAM A. RODENRERG, wfe of e - ongressman Rodenberg (Inos).
STU ED RABS
2 cupfus crab fa es Pepper and sat
1 cupfu toasted bread crumbs Sma amount fney chopped
2 stc s butter onon
1 pnt sweet cream
M we put n shes pour meted butter over ths sprn e wth bread
crumbs ba e about 15 mnutes n moderate oven.
MRS. OHN H. O ERTON, wfe of Senator Overton ( ousana).
DRESSING OR RAB MEAT OR SHRIMP
(Serves 12 persons)
4 whoe eggs 4 tabespoonfus vnegar
1 teaspoonfu sat 1 teaspoonfu mustard
teaspoonfu pepper teaspoonfu cayenne pepper
Bo on top of ette unt thc and smooth, strrng constanty whe
hot, str n 2 tabespoonfus of butter when cod, str n 2 cupfus of whpped
cream and 1 tabespoonfu of ove o eep on ce unt ready to serve.
MRS. GEOROE BU NHAM, wfe of ongressman Burnham ( aforna).
EE S A A TARTARE
2 pounds ees, we ceaned 1 onon, sced
/2 teaspoonfus sat 10 sces carrot
3 pnts water 6 peppers, whoe
3 tabespoonfus vnegar Butter, meted
ut ees n 3-nch engths sprn e wth sat et stand 1 hour add vnegar,
sced onon, sces of carrot, and the peppers to 3 pnts water when t begns
to bo, put n ee peces et come to bo agan smmer for 5 mnutes re-
move from stove et coo 15 mnutes before servng ta e ee peces from
broth wpe dry dp n meted butter ro n grated bread crumbs: bro
unt ght brown on both sdes arrange on ova dsh garnsh wth parsey
serve wth Tartare sauce.
MRS. I IAM N. ROA H, daughter of the ate ongressman Hurey (New or ).
BAKED ISH AND EGETAB ES
Boston mac ere arrots
hte fsh or habut stea Sat
Green beans Sweet papr a
Potatoes Buter
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ISH AND OTHER SEA OODS 251
Sce the onons and carrots cut the beans nto haves or thrds coo
sced onons, carrots, and beans for 30 mnutes n water, addng sat add
potatoes, coo ng a the vegetabes together unt potatoes are tender enough
to be ba ed pace fsh n roaster add a tte water, gass, some butter,
and a of vegetabes, pacng the potatoes on top sprn e sweet papr a
over a and ba e for 20 or 30 mnutes unt fsh s we done.
MRS. HENIIv E ENROOEN, wfe of ongressman Eenbogen (Pennsyvana).
BAKED B UE ISH
(Season, May to September)
ean and wash 4 pounds fresh buefsh season nsde and out wth sat
and pepper ay n dsh for 1 hour wth 2 sced onons, bunch parsey,
uce of 1 emon cover remove f openng wth bread and onon dressng
pace n ba ng pan wth few sces of por under t pour over 2 ounces
meted butter ay 3 sces of por on fsh put n hot oven baste wth own
gravy when done, pace on warm dsh garnsh wth parsey serve wth
boed potatoes, egg, or Hoandase sauce.
MRS. I IAM N. ROA H, daughter of the ate ongressman Hurey (New or ).
OUISIANA BAKED ISH
or ths dsh use 4 or 5 pounds of fsh. I have successfuy used Msssspp
Rver channe cat, a e trout, bass, roc , habut, and red fsh. Bo fsh n a
tte water pour water off and pour over t sauce a a reoe (recpe gven
beow) and ba e, after whch sce severa hard-boed eggs over t serve
hot wth mashed potatoes or boed rce.
Sauce a a reoe for Above sh
Put 2 tabespoonfus of bacon fat or ard n an ron s et when bong
hot, cut nto t coarsey 2 arge onons when ths fres to decate brown, push
t to one sde n the s et and put n 2 tabespoonfus of four str ths unt
t s a goden brown add a tte water, and then 1 arge can of tomatoes, 1
cove or garc, chopped very fne, a tte cayenne pepper, sat, and bac
pepper to taste.
MRS. OSEPH E. K snn.,. wfe of e -Senator Ransde ( ousana).
BAKED ISH POISSON AU GRATIN
ean the fsh, cuttng off fns ma e the etter "S" on the sdes rub we
nsde and put wth pepper and sat butter a stewpan and put n one arge
chopped onon and a wne gassfu of water pace fsh n pan put n oven and
et ba e about 20 mnutes, havng been carefu to pace umps of butter over
t and bastng fre uenty when done, carefuy ft fsh from pan and pace
n dsh n whch t s to be served ta e the gravy n whch the fsh has been
coo ed and add 1 cupfu of oyster water, uce of 1 emon, 2 tabespoonfus of
chopped mushrooms, 1 tabespoonfu of mnced parsey, thyme, and sweet
mar oram, 10 aspce, 1 cove of garc, a tte cayenne, and sat and pepper
to taste m a thoroughy over the stove, addng a tte butter f the gravy
adheres too much to the pan pour over the fsh and garnsh wth whoe mush-
rooms and sces of emon ad aternatey on croutons or dred toast cut
damond shape.
MRS. I IAM M. O MER, wfe of ongressman omer (Msssspp).
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252 THE ONGRESSIONA OOK BOOK
BOI ED ISH ITH PARS E
( pno dsh)
1 fsh, medum szed 2 cupfus water
2 tomatoes Pepper, pnch of
1 onon, sced Parsey, mnced
1 teaspoonfu sat
ean fsh sprn e wth 1 tabespoonfu sat a over et stand 15 mnutes
wash dran pace n pan contanng 2 cupfus water, sced onon, tomatoes
cut n haves, sat, pnch of bac pepper bo 30 mnutes dran fsh ay t on
a patter pour over t the sauce descrbed beow.
Sauce
Stran the soup eft str n 1 tabespoonfu four season wth sat and
pepper bo unt thc add parsey m we serve warm.
MRS. A.MI O OSIAS, wfe of Resdent ommssoner of the Phppnes.
REAM ISH OR EMEAT
1 pounds fsh, habut or 1 pnt cream, measured before
whte fsh, chopped fne whpped
1 teaspoonfu sat Nutmeg and red pepper
2 egg whtes
Press fsh through seve and wegh t shoud be 1 pound season wth sat,
nutmeg, and pepper add graduay egg whtes and whpped cream pace on
ce 2 hours.
sh Border
Butter a border form f t wth above cream fsh forcemeat set form n
pan of hot water, 1 cupfus to form cover wth buttered paper ba e n
medum hot oven unt frm to the touch remove turn border on round
dsh f center wth obster or obster Newburg, ragout, or creamed oysters
fsh cream forcemeat s aso used to decorate fsh fets t may be coored
pn .
MRS. I IAM N. ROA H, daughter of the ate ongressman Hurey (New or ).
HA AIIAN ISH PUDDING
3 pounds soft fne-graned fsh 6 eggs
cupfu bread crumbs Sat and pepper
1 cupfu cream
Scrape fne the raw fsh, removng a bones mash very fne put through
the seve or ma e fuffy season wth sat and pepper and add egg yo s one
at a tme m thoroughy add cream, agan beatng then fod the stffy
beaten whtes pace n we-buttered steamed mod cover tghty and pace
n bong water bo hour serve wth tartar sauce, cheese sauce, or Ho-
andase sauce.
MRS. IN O N . Mo AND ESS, wfe of the Deegate to the ongress from Hawa.
KEDGEREE
1 cupfu whte fsh, boed and 2 eggs, hard boed
fa ed Seasonng to taste
1 cupfu rce, boed
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ISH AND OTHER SEA OODS 253
M fsh wth ngredents add m , f one es the m ture a tte most
put n the oven to brown serve hot.
MRS. RANK IN D. ROOSE E T, wfe of the Presdent of the Unted States.
ENTEN DISH
1 pac age reamettes, coo ed 1 pound mushrooms, fred
and draned sowy n butter
1 pac age cheese, grated Sat and pepper
1 can tuna fsh M
M a ngredents add a tte m ba e ths may be fnshed on top
of stove n pace of ba ng.
MRS. THOMAS . O'BRIEN, wfe of ongressman O'Bren (Inos).
ISH MOUSSE
4 pounds trout or shad, fresh Sat
4 eggs, we beatea Pepper
1 pnt cream Pmento, sces of
oo or steam fsh grnd n meat grnder after pc ng out a bonea
whp cream add we-beaten eggs whp cream and eggs together add ground
fsh, enough sat and pepper to taste pour m ture nto we-greased mods
ba e n pan of hot water garnsh wth sces of pmento dagona around
serve whe hot.
MRS. D. MA GARDNER, wfe of e -Governor of North arona.
ISH MOUSSE
Two pounds samon or any preferred fsh scrape off s n and bones pound
the fsh meat n a choppng bow, add 5 or 6 eggs, one at a tme, and beat and
pound wth a potato masher add scant cupfu of heavy cream graduay whe
beatng add sat, pepper, and cayenne to taste turn nto buttered fsh mod
and set n a pan of hot water and coo on top of stove unt frm, usuay 1
hour. over the mod whe coo ng.
Sauce
oo s n, bones, and scraps of fsh wth sma onon, 2 bay eaves and sat,
n water to cover, 30 mnutes stran through seve. There shoud be I or 2
cupfus. Met 2 arge tabespoonfus of butter add 3 tabespoonfus four, fsh
stoc , and a cupfu of cream and beaten yo s of 3 eggs when done, add uce
of 1 or 2 emons.
MRS. RO AND P. HART E , wfe of the e -Governor of ashngton.
ISH PUDDING
3 pounds fsh, boed Sat and pepper
6 eggs 1 tabespoonfu butter, heapng
After ta ng the bones from the boed fsh, a haf dozen eggs are added
add sat and pepper to taste a bg spoonfu of butter s ne t added str we
pace ths m ture n a greased ba ng pan heat n the oven unt browned
serve the fsh puddng cod wth hot meted butter and boed potatoes.
MRS. E I ORDO A DA I A, wfe of e -Resdent ommssoner from Porto Rco.
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254 THE ONGRESSIONA OOK BOOK
ISH PIE
1 ta can samon, or 2 eggs, hard boed
1 pound fresh samon 1 tabespoonfu butter
2 cupfus rce, coo ed Sat
1 arge onon, mnced and Pepper
coo ed soft
ne a 9-nch ba ng dsh wth rch bscut dough put n ayer of coo ed
rce add of coo ed onon, 1 egg sced, and the samon sprn e wth sat
and pepper add rest of onon, sced egg, and rce cover a wth dough ba e
n moderate oven unt brown.
MRS. OHN H. HOEPPE , wfe of ongressman Hoeppe ( aforna).
ISH RING IN MO D
2 pounds habut or haddoc teaspoonfu sat
2 eggs teaspoonfu pepper
pnt cream, heavy Onon, grated, f desred
Grnd habut or haddoc through food grnder add ngredents m them
thoroughy put n we-buttered rng mod pace n pan of water ba e n
moderate oven about 1 hour cover top to prevent burnng creamed vegetabes
n center ma e substanta one-pece mea.
MRS. HERMAN P. KOPP EMANN, wfe of ongressman Koppemann ( onnectcut).
SHE ISH A NE BURG
2 cupfus fney cut shrmp or 2 hard-boed eggs
crab meat 1 teaspoonfu sat
2 tabespoonfus butter ayenne pepper to taste
1 tabespoonfu four cupfu coo ng sherry
1 cupfu m
If canned fsh s used, cover wth cod water for 20 mnutes and dran met
butter n saucepan add four and str unt smooth add cod m sowy
bo unt thc rub boed egg yo s through straner and add strrng unt
smooth add seasonng and fney chopped egg whtes add fsh put a n top
of doube boer over fre for 15 mnutes add sherry and serve.
MRS. HAR ES T. STENG E, wfe of e - ongressman Stengo (New or ).
ISH SUPREME
1 pnt mnced fsh cupfu cream or m
1 teaspoonfus butter tabespoonfu four
teaspoonfu onon uce 2 eggs
Sat and pepper
Any arge fsh can be used steam or bo t remove a bones and s n
to ths mnced fsh add the sat and pepper and onon uce put the butter
nto a saucepan when meted, add the four coo for a few mnutes add
sowy the cream or m , strrng constanty unt we scaded then add the
mnced fsh ta e from the fre, add the beaten eggs, and m thoroughy
butter we a rng mod, put n the m ture, pressng t we aganst the sdes
to remove any ar bubbes cover the mod wth greased paper and pace n
a pan of warm water, coverng one-haf the mod pace n a moderate oven for
about 30 mnutes, but do not et the water bo turn the mod of fsh on a
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ISH AND OTHER SEA OODS 255
arge patter f the center wth boed potato bas sprn e wth chopped
parsey serve ths wth Hoandase sauce poured around the fsh 3 tmes ths
uantty fs a arge rng mod serves 10-12 persons.
MRS. ANGUS . M EAN, wfe of e -Governor of North arona.
ISH SUPREME (Orgna)
2 pounds of any nd of whte 1 pound fresh spnach
fsh, soe or habut pre- 1 arge cupfu rch whte sauce
ferred
Pour bong water over fsh et bo for 10 mnutes, season wth sat
remove from fre separate bones and s n, usng ony the frm whte fsh
n arge peces bo spnach for about 10 mnutes n sma uantty of water
dran thoroughy chop very fne season wth sat and pepper ma e rch
whte sauce, usng any whte sauce recpe pace fsh n deep ba ng dsh, over
whch pour whte sauce, then a ayer of spnach, more whte sauce, another
ayer of fsh, whte sauce, and ast a generous ayer of grated cheese pace
n oven of medum heat and et ba e for about 20 mnutes or unt ncey
browned. Ths amount shoud serve 4 peope generousy, or, f used as an
entree, 6 peope.
HON. MAR T. NORTON, ongresswoman (New ersey).
ISH TURBOT
Bo a fsh of 3 or S1/ pounds ta e out the bones and remove the s n
pc up fne season to taste wth sat and pepper set away to coo.
Sauce
Put 1 uart of m n a doube boer coo a tte onon n the m ,
and then remove t cream 2 tabespoonfus each of butter and four together
str nto the hot m add 2 eggs, we beaten coo unt t thc ens, and et
coo put a ayer of sauce n a ba ng dsh, then a ayer of fsh, and repeat unt
a s used, havng sauce on top cover wth crac er crumbs and bts of butter,
and ba e about hour.
MRS. REDERI K DA INGER, wfe of e - ongressman Danger (Massachusetts).
OUNDERS A A NOU E E OR EANS
3 pounds founder 1 sprg of thyme
2 tabespoonfus four 2 sprgs of parsey
1 tabespoonfu butter 1 sprg sweet bas
6 aspce 1 can mushrooms
Sat and pepper to taste routons
Seect a fne, fresh founder, parbo by scadng we after t has been put
n butter and sat set to ba e n an oven when t s coo ed, ta e off and
pour over a cream sauce made of 2 tabespoonfus of four, 1 tabespoonfu of
butter, spce, thyme, parsey, sweet bas, and bay eaf, can of mushrooms, a
chopped fne coo about 5 mnutes after pourng ths over the fsh, st
open n scores on top, put bac n the oven and et t ba e unt done, whch
w be about 15 mnutes. Prepare croutons, or crusts of bread cut n damond
shape fry these n butter and use as a garnsh for the fsh.
MRS. NUMA . MONTET, wfe of ongressman Montet ( ousana).
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256 THE ONGRESSIONA OOK BOOK
I ET O OUNDER
Dp fets nto four and ay n fryng pan n whch butter s bubbng coo
for a few mnutes ony, beng carefu not to brown add suffcent cream to f
the pan and contnue coo ng unt done season to taste and serve wth the
hot cream from fryng pan as a sauce garnsh wth parsey.
MRS. GEORGE . PEPPER, wfe of e -Senator Pepper (Pennsyvana).
RIED ROG EGS
rog egs Beaten egg
our rac er crumbs
Sat and pepper Deep fat
After as many frog egs as desred have been washed and ceaned, dp n
four seasoned wth sat and pepper, then n beaten egg, and then n crac er
crumbs fry n deep fat.
MRS. AMES . MOTT, wfe of ongressman Mott (Oregon).
HADDO K UT ETS
utets may be shaped from any arge frm fsh meat, but haddoc meat
responds ready to shapng sprn e each cutet wth sat, onon sat, and a
dash of ch pepper ro n ground crac er crumbs that have been seasoned
wth nutmeg dp on both sdes n 2 beaten eggs, to whch , tabespoonfu
cream has been added dp cutet nto crac er crumbs, but omt the nutmeg
seasonng fry n ard and butter unt a goden brown put the cutets on a
hot patter pace 3 or 4 sta s of whte asparagus on each cutet serve wth
cream or tomato sauce.
MRS. U. S. GU ER, wfe of ongressman Guyer (Kansas).
HADDO K ITH TOMATO STU ING
2 fets haddoc 1 cupfu tomatoes, canned
1 tabespoonfu butter -t teaspoonfu sat
I cupfus bread crumbs teaspoonfu pepper
oo tomatoes and seasonng for 5 mnutes pour over bread crumbs add
butter pace between fets of haddoc cover top fet wth some buttered
crumbs ba e 1 hour at 375 . more crumbs may be used f desred.
MRS. OSEPH B. SHANNGN, wfe of ongressman Shannon (Mssour).
HA IBUT BAKED
(Once tred never fred)
Do not remove s n from sced habut pace n shaow ba ng pan dot
wth butter or bacon drppngs season wth sat and pepper sprn e wth
four cover wth sweet m coo n moderate oven for 15 or 20 mnutes or
unt brown on top remove from pan, wthout brea ng, to hot patter re-
move s n garnsh wth emon and parsey.
The ate Mss ARA . SPROU (Inos).
BAKED HA IBUT REO E
(Serves 6 persons)
ut 2 pounds habut n arge peces pace n buttered ba ng dsh cover
wth the foowng sauce: 1 onon, cut fne and fred n cupfu ove o add
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ISH AND OTHER SEA OODS 257
to ths 1 cupfus tomato catsup or ch sauce or tomatoes coo unt thc
then pour over fsh season wth sat and pepper ba e n oven about hour.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
I ETS O HA IBUT ORENTINE
Remove the 4 fets from a sce of habut, cut of an nch thc put
the bone and trmmngs over the fre wth 2 sces of carrot, 2 sces of onon,
teaspoonfu of sweet bas (dred), a bunch of parsey and cod water to
cover a et smmer an hour stran the ud over the fets cover et
coo genty n the oven about 10 mnutes have ready a buttered ba ng dsh
on the bottom spread a thn ayer of coo ed and chopped spnach seasoned
wth sat and pepper and penty of butter, about 3 tabespoonfus set the fets
above the spnach. There shoud be 1 cupfu or ess of fsh ud, f more re-
duce over the fre met 3 tabespoonfus butter n t coo 3 tabespoonfus
four and t teaspoonfu each of sat and papr a add cupfu cream and
fsh uor str unt t bos add cupfu of grated Parmesan cheese str
unt meted pour over the fsh sprn e 1 or 2 tabespoonfus cheese over the
sauce et coo n a hot oven ong enough to met the cheese to a gaze.
-Mss. GEORGE H. DESN, wfe of the Secretary of ar.
E IED HA IBUT
Separate cod coo ed habut, about :, pounds, and season wth sat,
cayenne, and emon m 1 teaspoonfu mustard, 1 teaspoonfus sugar add 1
teaspoonfu sat, 2 teaspoonfus four add 1 teaspoonfu meted butter, yo of
1 egg, and cupfu hot vnegar coo sowy unt thc ened soa 1 tabe-
spoonfu geatn n cupfu cod water pour over a tte bong water to
dssove add 1 cupfu heavy cream and put a together nto the habut mod
n ndvdua mods and serve wth cucumber sauce or wth mayonnase.
MRS. OHN . SUMMERS, wfe of e - ongressman Summers ( ashngton).
OBSTER A A KENNETT
Spt a 3-pound obster bro or ba e n oven 15 mnutes remove meat
from she cut n sma s uares put n bow and add a arge tabespoonfu
fresh butter, sat, papr a, chopped parsey, and 2 tabespoonfus Bernase
sauce m a together and repace n obster shes sprn e very ghty wth
fresh bread crumbs, a tte meted butter, and ba e n oven for 10 mnutes.
MRS. GEORGE BURNHAM, wfe of ongressman Burnham ( aforna).
OBSTER A A NE BURG
or pound can obster met n chafng dsh:
3 tabespoonfus butter 1 cupfu m
2 tabespoonfus four teaspoonfu papr a
1 teaspoonfu sat cupfu cream
Str unt thc ened add shredded obster when heated through, add 1
tabespoonfu emon uce, 2 tabespoonfus chopped parsey serve on wafers
or toast observe eve measurements.
MRs. It.Mtv A EN OOPER, wdow of the ate ongressman ooper ( sconsn).
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258 THE ONGRESSIONA OOK BOOK
OBSTER AR E New Engand Stye
1 obster Sat
2 ounces butter Pepper
2 tabespoonfus four Ground nutmeg
1 cupfu cream
Steam obster, remove meat, and dce nto 4-nch peces add butter to
ths and heat graduay, addng four after smmerng for a whe, add cream
and a pnch of sat, pepper, and the nutmeg aow m ture to coo ne t,
ta e head she of obster, wash t, and cut n two wth scssors f cut head
she wth obster m ture and smooth over wth butter and bread crumbs
pace n hot oven for a few mnutes to brown.
MRS. A rr D. HEA E , wfe of ongressman Heaey (Massachusetts).
S A OPED OBSTER
2 cupfus dced obster 2 cupfus cream
1 cupfus bread crumbs 2 tabespoonfus butter
2 tabespoonfus four teaspoonfu sat
Butter a ba ng dsh, and spread on t a ayer of obster ma e a sauce of
the butter, four, sat, and cream pour ths over the obster cover wth bread
crumbs, dotted wth butter, and sprn ed wth papr a, shreds of red pmento,
and green sweet pepper ba e n an oven of 350 . unt the crumbs are
browned.
Ms. RA PH R. E TSE, wfe of ongressman Etse ( aforna).
OBSTER THERMIDOR
Bo ve obster for 20 mnutes cut n two engthwse cut 2 fresh mush-
rooms, 1 green pepper, chop 4 shaots add pece of sweet butter and obster
meat cut n dce season wth sat and papr a fry sghty add 1 cupfu of
cream sauce, pnch of Engsh mustard bo for 5 mnutes f the obster
she wth the above ngredents sprn e wth grated cheese ba e n hot
oven unt goden brown.
Hote ard, ashngton, D. .
BROI ED RESH MA KERE MAITRE D'HdTE
Pare and spt 2 good-szed fresh mac ere through the bac remove the
spne score them sghty and rub them wth 1 tabespoonfu of sweet o
season wth a pnch of sat and haf pnch of pepper then bro them on a
brs fre for 10 mnutes on the spt sde and 1 mnute on the s n sde ay
them on a dsh pour a g of matre d'hote butter over and serve wth a few
parsey greens and 6 sces of emon.
Butter Matre d'Hdte
Put 1 ounce of good butter n a bow wth a teaspoonfu of very fney
chopped parsey, addng the uce of a sound emon mnge we wth a
very tte nutmeg, and eep n a coo pace to use when needed.
MRS. OHN M. RORSION, wfe of e -Senator Robson (Kentuc y).
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ISH AND OTHER SEA OODS 259
O STER A A THORNDIKE
1 pnt oysters A bt of nutmeg
2 tabespoonfus butter t cupfu thn cream
2 teaspoonfu sat 2 egg yo s
A few grans cayenne pepper
Met butter n pan, then add oysters, seasonng, etc.
MRS. GEORGE R. STORRS, wfe of e - ongressman Stobbs (Massachusetts).
O STERS BAKED IN THE SHE
hoose some very arge oysters have them opened and eave them n the
deep she prepare a dressng of chopped onons coo ed wth butter for a few
mnutes add some Newburg or Sherry sauce and a tte pece of ebg, or
meat gaze, and sat and pepper spread ths over oysters, and aso some
chopped parsey and bread, or bscut crumbs put n a very hot oven unt
the oysters are suffcenty coo ed but not overdone before servng very hot,
pace over each oyster a pece of very crsp bacon.
URS. PITER G. GERR , wfe of e -Senator Gerry (Rhode Isand).
BRO HETTE O O STERS
Ta e medum-szed oysters and thn peces of sweetbread, coo ed, and ro
them n a m ture of fney chopped shaots and parsey, seasoned wth sat,
pepper, and powdered thyme now ta e a pece of parboed bacon and sce t
very thn ro t round the oyster and sweetbreads stc about 4 to 6 of these
ros on a s ewer dp n beaten egg ro n fresh bread crumbs fry a goden
brown serve on toast garnsh wth uartered emon.
Hote Raegh, ashngton, D. .
E ERIED O STERS
1 pnt oysters 1 cupfus thn whte sauce
cupfu meted butter 2 sta s ceery, cut fne
cupfu fne crac er crumba
ash and dran oysters fry brown n crumbs and pace on toast havng
prepared whte sauce, put ceery n ust ong enough to heat t, but not to
coo t through pour over oysters and toast and serve.
MRS. AMES H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
REAMED O STERS
pound butter 3 arge cupfus m
9 eve tabespoonfus four, we 1 uart oysters (dran we)
sfted eery, pepper and sat to taste
Dressng may be made the day before met butter n pan add four that
has been we sfted, graduay unt smooth add m and str n doube
boer unt very smooth coo the oysters unt they begn to cur when
ready to serve, put n the m ture heat we w serve 12 peope as man
dsh serve n arge pattes.
MRS. RED DENNETT, member of ongressona ub.
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260 THE ONGRESSIONA OOK BOOK
DE I ED O STERS
1 pnt oysters 4 drops orcestershre sauce
1 tabespoonfus butter 2 egg yo s, beaten
2 tabespoonfus four 1 cupfu cream or m
1 tabespoonfu parsey, chopped Red pepper to taste
Bread crumbs Sat
hop oysters dran met butter str n four unt bubby str n cream
or m unt thc and smooth add sat, orcestershre sauce, pepper, and
parsey add oysters remove from fre str n beaten egg yo s turn nto
buttered dsh sprn e wth bread crumbs ba e 10 mnutes n hot oven or
unt brown.
MRS. E E AND DEAR, wfe of ongressman Dear ( ousana).
DE I ED O STERS
(Serves 6 persons)
2 cans oysters, 50 oysters 3 or 4 sta s parsey
cupfu uor 4 emons, uce of
6 crac ers, roed botte orcestershre sauce
3 eggs, raw and hard boed I pmento
1 onon, sma Sat and pepper
s pound butter, or bacon grease Tabasco
ry onons n butter unt tender cut fne the draned oysters wth nfe
and for or scssors m a ngredents et coo unt thc ens f necessary,
add crac er crumbs ta e off stove et stand unt coo pace oysters n
shes or rame ns top wth crumbs dot wth butter ba e 20 mnutes n
rame ns.
MRS. DAN MOOD , wfe of the e -Governor of Tezas.
RIED O STERS
ash and dran oysters season wth sat and pepper dp n four, egg, and
then bread or crac er crumbs fry n hot fat unt goden brown dran we
and garnsh wth emon and parsey.
MRS. ARTHUR H. GREEN OOD, wfe of ongressman Greenwood (Indana).
O STER RI ASSEE
100 oysters 1 tabespoonfu four dssoved
5 egg yo s n tte m
1 cupfu rch m 2 tabespoonfus chopped ceery
1 pound butter
Met butter et come to bo add ceery and oysters, and et them pump
ta e out pour hot butter over beaten yo s to coo them pour bac nto
saucepan add m , sat, pepper et thc en put bac oysters ong enough to
get hot serve n soup pates over toasted satne crac ers.
Mas. OHN H. SMITH IOK, wfe of e - ongressman Smthwc ( orda).
STU ED O STERS AU GRATIN
Ta e the argest oysters spt them n the thc parts stuff wth a m ture
of fney mnced egg yo s, a tte coo ed bacon, sat, and chopped parsey
dp them n freshy grated bread crumbs, put about 4 n a scaop she pour
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ISH AND OTHER SEA OODS 261
over a eoute sauce favored wth anchovy butter sprn e wth crumbs brown
n oven for 5 mnutes and serve very hot.
Hote Raegh, ashngton, D. .
O STERS AND HAM BA TIMORE
(One porton)
2 sces raw ham 1 tabespoonfus cream sauce
6 oysters Pnch ground pepper
1 tabespoonfus catsup Pnch sat
1 tabespoonfu orcestershre Pnch chopped parsey
sauce Sce bread for toastng
ry the ham n butter, remove when browned fry oysters sghty n the
same butter add catsup and orcestershre sauce after coo ng a few mnutes,
add cream sauce and the seasonng remove oysters coo the sauce a mnute
onger sprn e wth chopped parsey toast bread trm off crust pace a
sce of ham at each end of the patter pace a sce of toast n the center
arrange the oysters on the toast pour the sauce over a.
Hote ard, ashngton, D. .
ITT E PIGS IN B ANKETS
Season arge oysters wth sat and pepper cut bacon n very thn sces:
wrap an oyster n each sce and pn wth wooden toothpc heat a fryng
pan very hot, and put n the tte pgs coo unt the bacon s crsp put on
sces of toast and garnsh wth parsey. They may aso be ba ed and the
toast not used.
MRS. DOROTH DENNETT S EMP, member of the ongressona ub.
O STER OME ET
cupfu raw oysters, wth 1 satspoonfu sat
uor 4 eggs, beaten separatey
1 teaspoonfu butter 4 tabespoonfus m
1 teaspoonfu four, eve cupfu water
ut up the oyster, f arge, nto 2 or 3 peces, free from she pace n a
sma saucepan wth ther uor and cupfu hot water add part of the sat,
coo unt oysters pump s m, str n the butter and four that have been
rubbed to a smooth paste coo unt sghty thc ened and remove from the
fre ma e a pan omeet of the eggs, m , sat, and meted butter, beatng
whtes and yo s separatey, and stff add ngredents to the yo s and fod n
beaten whtes pace tabespoonfu butter n omeet pan met, turn n the
omeet s m the oysters from the ud strew over the eggs coo unt eggs
are fuffy and sghty browned turn and fod together when eggs are set,
turn on to a hot patter heat oyster uor turn t over the omeet and serve
mmedatey.
MRS. REDERI K . STE ENS, wdow of the ate ongressman Stevens (Mnnesota).
PANNED O STERS
ash and dran a dozen arge oysters season et stand 10 or 15 mnutes
put 2 eve tabespoonfus butter n hot pan when brown, add draned oysters
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262 THE ONGRESSIONA OOK BOOK
turn them unt they are browned remove oysters to toast and to the gravy
n the pan add about 4 tabespoonfus cream when heated, pour over oysters.
MRS. OHN M S EENE , wfe of e - ongressman McSweeney (Oho).
PI K ED O STERS OR UN HEONS AND ATE SUPPERS
Dran 1 gaon of oysters put uor on fre to bo s m wash oysters
thoroughy put n bong uor and watch carefuy to ta e out when ust
done ft from uor put n bow and cover wth vnegar, about 1 teacupfu
et stand a few mnutes and add uor, together wth 4 tabespoonfus whoe
aspce, 4 teaspoonfus bade mace (bg peces), 6 pod peppers, and sat to
taste. Serve very cod.
MRS. OHN H. SMA , wfe of e - ongressman Sma (North arona).
S A OPED O STERS
1 uart oysters cupfu cream
cupfu butter, meted 1 tabespoonfu emon uce
2 cupfus bread crumbs or teaspoonfu sat
crac er mea teaspoonfu pepper
Dran the uor from the oysters and wash we butter a shaow ba ng
dsh cover bottom wth crumbs put n haf the oysters, pour over ha the
butter and emon uce add another ayer of crumbs, the remanng oysters
and butter m ture, and sprn e wth crumbs dot the top wth peces of butter
sprn e wth sat and pepper stran 4 cupfu of uor add to cream heat
and pour over oysters ba e brs y for 20 mnutes serve from dsh.
MRS. E IN . DA IS, wfe of e - ongressman Davs (Tennessee).
O STER AND SHRIMP NE BURG
ean and parbo 1 pnt oysters and dran from uor cean and brea
n sma peces 1 can shrmps m oysters and shrmps add cupfu sat
sherry, cover and et stand 1 hour put n a chafng dsh add cupfu butter
and coo 4 mnutes sprn e wth I tabespoonfus four and coo 2 mnutes
add 1 cupfu cream and, when thc ened, the yo s of 2 eggs, sghty beaten,
and duted wth 2 tabespoonfus cream season wth 2 tabespoonfus mta-
ton brandy e tract and a few grans each of papr a, cayenne, and nutmeg.
Mas. HARR . ENG ERRIOHT, wfe of ongressman Engebrght ( aforna).
POMPANO PAPI OTTE
(Serves 6 persons)
3 Pompanos of about 1 pounds 3 emons, uce of
each 3 egg yo s
Ove o can mushrooms, mnced
Green onons, chopped fney fney
oves, sat, pepper can truffe, mnced fney
Greased sheets of paper A few shrmp, mnced fney
6 spoonfus butter
ean, s n, and bone your fsh bend each tenderon and put n fryng
pan wth ove o, onons, coves, sat, and pepper ba e n hot oven and,
when coo ed, dress your fets n ndvdua greased sheets of paper put
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ISH AND OTHER SEA OODS 263
butter n pan where fsh was coo ed add emon uce, egg yo s, mushrooms,
truffe, and a few shrmp str over ow fre unt thc ened, and serve over
frut cose the paper heat n oven 5 mnutes and serve.
MRS. MA . MONTET, wfe of ongressman Montet ( ousana).
RED SNAPPER OR RO K BASS OURT BOUI ON OUISIANA
2 tabespoonfus ove o Sprg saffron
2 onons, chopped fne 4 pounds red snapper or Roc
2 green peppers, chopped bass
2 mushrooms, fresh, mnced 1 tumberfu whte wne
1 cove garc Sat and pepper
6 tomatoes, fresh, peeed Parsey, chopped
Pace ove o n saucepan add onons, green peppers, mushrooms, and
garc et coo sowy for few mnutes add fresh tomatoes coo 30 mnutes
add sma sprg of saffron ta e head off the fsh spt and ta e the mdde
bone out put t n a ba ng pan wth the bottom buttered add gassfu of
whte wne, coo ng wne season wth pepper and sat, but not too much
sat as the wne s sated pour the sauce over coo for 30 mnutes n a
sow oven cover the fsh wth a paper prevousy oed on both sdes before
servng, ta e the paper off sprn e some fne chopped parsey over the top
serve pan boed potatoes wth the fsh.
MRS. PAU H. MA ONE , wfe of ongressman Maoney ( ousana).
ROE SOU E
Parbo the roe, dran, and mash fne.
1 tabespoonfu butter Pnch of pepper
teaspoonfu sat 3 eggs, separated
M the yo s wth cupfu of m and add the roe beat whtes stff
and add to the m ture ba e n uc oven, about 20 mnutes.
The ate MRS. EUGENE I.M.K (Mane).
BAKED SA MON ITH STU ING
Dran can of pn samon m wth cupfu crac er crumbs, 1 egg un-
beaten.
Stuffng
oo 2 tabespoonfus fney chopped onon n 1 cupfu bong water 15
mnutes add teaspoonfu each of sat, ceery sat, papr a aso uor
draned from samon pour ths over 2 sces stae whte bread and 2 tabe-
spoonfus corn mea coo beat we put haf samon m ture nto greased
pan, shapng e fresh fsh pe stuffng on ths, thc er n center, shape the
other haf of samon m ture and pace on top of stuffng strp wth bacon
coo n moderate oven unt browned garnsh on hot patter serve wth
tomato sauce.
MRS. IND E H. HAD E , wfe of e - ongressman Hadey ( ashngton).
ANNED SA MON
Scae, open, and cean a Demng's samon cut the samon nto peces of
convenent sze for pac ng pac raw nto cean, hot ars add 2 eve tea-
spoonfus of sat and 1 teaspoonfu of ove o to each uart of meat do not
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264 THE ONGRESSIONA OOK BOOK
add water steam 1 hour n pressure coo er at 15 pounds remove sea m-
medatey any arge fsh may be canned by ths method.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
E I IE'S REAMED SA MON
1 can samon Sat
Butter, sze of egg 1 teaspoonfus cornstarch
2 eggs Bread crumbs
1 pnt m
a e samon wth for have sauce ready, made of 1 pnt m , butter,
sat bo to thc en ta e off stove and add we-beaten eggs pace ayer
samon n buttered dsh, then sauce, samon, etc. cover wth bread crumbs
dot wth butter ba e 20 mnutes.
,M:s. MI HAE . PHE AN, wfe of e - ongressman Phean (Massachusetts).
DE I ED SA MON
1 can samon 4 arge crac ers
2 hard-boed eggs sta ceery
ream Sauce
M 2 tabespoonfus meted butter wth 2 tabespoonfus four add sowy
1 cupfu m or cream, teaspoonfu of sat, and dash of pepper put over
fre, strrng constanty unt thc remove mnce samon, cut eggs n cubes,
cut ceery fne, and add to cream sauce pace n shes, rame ns, or fat dsh
cover top wth crac er crumbs and bread crumbs dot wth butter ba e unt
brown.
MRS. E ERETT KENT, wfe of e - ongressman Kent (Pennsyvana).
SA MON ITH EGG SAU E
over samon wth bong water add sat bo sowy unt coo ed, aow-
ng 10 mnutes to the pound dran serve wth egg sauce to ma e sauce, met
1 tabespoonfu of butter, add 1 tabespoonfu of four, str unt smooth add
1 cupfu of m graduay, strrng constanty unt t bos add two coo ed
eggs, wth the whtes fney cut up and the yo s pressed through a seve
season wth sat and pepper serve at once.
MRS. A RERT OHNSON, wfe of e - ongressman ohnson ( ashngton).
PETER PAN SA MON ENTREE
I /2 pounds Peter Pan samon pnt oysters
2 eggs pnt shrmp
cup nut meats Sma amount mushrooms
Sma amount pc e Seasonng
Bo samon n water seasoned wth onon, bac , and red pepper et coo
n uor mnce fne, addng eggs beaten and pc e mnced fne season wth
Tabasco, catsup, tte sat, cupfu of coo ng sherry grease a coo ng rng
pace the roed nuts n rng frst pac wth the samon m ture steam unt
done ma e a sauce rather thc , addng the oysters and shrmp, and the
mushrooms cut up. To serve, turn the rng out onto a arge servng pate
pace the sauce n the center surround the whoe wth ether sma new
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_ ISH AND OTHER SEA OODS _ 265
potatoes, sprn ed wth parsey, or green peas can be used for the outsde
serve wth arge for and spoon so that the sauce may be dshed out wth the
meat w serve 8 persons.
MRS. Ross O INS, wfe of ongressman ona (Msssspp).
RIED SA MON
1 cupfu coo ed homny grts 1 can red samon
M fa ed samon wth the hot grts mod n a oaf pan ch when cod,
sce ro n corn mea fry as fsh serve hot.
MRS. G ENN GRIS O D, wfe of ongressman Grswod (Indana).
DEMING'S SA MON HO ANDAISE
ream cupfu butter, add yo s of 4 eggs, one at a tme beat we add
sowy uce of 1 emon, teaspoonfu sat, dash papr a, cupfu bong
water, 1 can Demng's samon, fa ed, 1 sma cupfu peas coo over hot water
unt thc serve n patty shes. (Ro puff paste part 1 nch thc , part
nch cut rounds of paste for bottom of shes pace on whte paper on pan
eut more thc rounds wth a doughnut cutter pace ayer wth hoe on thn
ayer, fastenng by brushng wth water ba e n hot oven 25 or 30 mnutes
unt browned.)
MRS. M tv H. HAD E , wfe of e - ongressman Hadey ( ashngton).
SA MON, RO ED A 'IR ANDAISE
Bone 3 pounds of samon parbo t sprn e the sdes and nsdes wth a
pnch of sat, pnch of pepper and the same of nutmeg aso 12 chopped
oysters, 1 tabespoonfu of parsey, and cupfu of bread crumbs ro t to-
gether put t n a deep pan wth 1 ounce of butter ba e n a hot oven for
25 mnutes serve on a dsh, pourng ts own gravy over.
MRS. OHN M. RORSION, wfe of e -Senator Robson (Kentuc y).
SA MON OA
1 pound can samon 1 tabespoonfu emon uce
1 tabespoonfu meted butter 4 eggs, beaten
Ba e serve wth hot tartar sauce.
MRS. RAN ES PARKINSON KE ES, wfe of Senator Henry . Reyes (New Hampshre).
PETER PAN SA MON OA ITH MUSHROOM SAU E
oaf
1 pound Peter Pan samon 1 teaspoonfus sat
1 cupfu soft bread crumbs teaspoonfu bac pepper
onon, grated Grated rnd of emon
2 eggs, beaten 1 tabespoonfu corn mea
cupfu m 1 tabespoonfu butter, meted
green pepper, m ed
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266 THE ONGRESSIONA OOK BOOK
Sauce
1 can mushrooms, haves teaspoonfu ceery seed
3 tabespoonfus butter 6 rpe oves
2 tabespoonfus four Dash cayenne pepper or
1 cupfus m orcestershre sauce
1 red pmcnto, sced 1 cupfus water
1 onon, sced Sat to taste
1 green pepper, sced
Remove samon bones and s ns, separate nto fa es and dran, reservng
haf the uor for the sauce mod ngredents nto a oaf pac n buttered
shaow pan ba e n a moderate oven about 40 mnutes. or sauce, fry the
onons a goden brown n the butter add the mushrooms and sear for a few
mnutes dute the m wth 1 cupfu of water pour n sowy add the rest
of the ngredents et smmer about 10 mnutes asty, add the four whch
has been m ed wth the rest of the water and uor from the samon, strrng
unt the sauce s smooth add m , whch w ma e the sauce as rch as
cream put sma carrots on top the oaf serve on a patter wth sauce ppng
hot poured around t garnsh wth sced emon and parsey serves 6 or 8
portons and s a nce uncheon dsh.
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
STEAMED SA MON MO D
4 eggs 1 cupfu fne bread crumbs
4 tabespoonfus butter Parsey
Sat and pepper Samon
hop samon rub smooth beat crumbs nto egg season add to fsh pac
n buttered mod steam 1 hour.
Sauce
1 cupfu m , heated 1 egg, we beaten
1 tabespoonfu cornstaroh 1 tabespoonfu emon uce or
ud from samon tomato catsup
1 tabespoonfu butter ayenne pepper and mace
Thc en heated m wth cornstarch add other ngredents put egg n
ast str carefuy pour over mod of fsh garnsh wth emon sces and
parsey.
MRS. A. G. S HMEDE.M N, wfe of the Governor of sconsn.
SA MON MOUSSE
1 cupfu samon stoc 1 tabespoonfu mushroom sauce
1 pound samon teaspoonfu sat
1 pnt cream teaspoonfu of cayenne and
6 eggs, whtes of papr a m ed
2 tabespoonfus coo ng sherry
oo samon et coo press through fne seve m ths wth cream sauce
and stoc add whtes of eggs, beaten stff have mods ched and ready pour
n ngredents coo n a sow oven from 10 to 15 mnutes serve wth shrmp
or mushroom sauce garnsh wth truffes.
MRS. ARREN BARBOUR, wfe of Senator Barbour (New ersey).
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ISH AND OTHER SEA OODS 267
PINK SA MON OME ET
oo 1 tabespoonfu onon and green pepper n bacon fat unt decate
brown add 1 cupfus coo ed tomatoes, teaspoonfu sat, dash of pepper,
and 1 can pn samon, fa ed smmer 10 mnutes add 1 tabespoonfu four
beaten smooth n cupfu m coo 1 mnute remove from fre whp n
we-beaten yo s of 4 eggs pour n we-buttered, fat-bottomed s et when
party coo ed, spread over one-haf the stffy beaten egg whtes fod the other
haf of the yeow m ture over the whtes ba e n moderatey hot oven for
10 or 12 mnutes serve at once on hot patter.
MRS. IND E H. HAD E , wfe of e - ongressman Hadey ( ashngton).
DEMING'S PINK SA MON PATTIES
1 can Demng's samon 4 tabespoonfus cod water
4 eggs Sfted bread crumbs
2 tabespoonfus thc sweet 2 cupfus whte sauce
cream cupfu fney cut ceery
teaspoonfu sat 8 sces toast
Pnch of pepper
a e the pn samon add 2 eggs sghty beaten, the cream, sat, and
pepper m and shape n sma fat ca es coat wth 2 eggs beaten wth cod
water cover wth sfted bread crumbs saute n butter unt we-browned on
both sdes serve each ca e on a sce of hot toast cover wth whte sauce
to whch ceery has been added serves 8 persons. udges beeve ths the
fnest of 200,000 recpes.
Mas. I.I.MII.I'. II. HAD E , wfe of e - ongressman Hadey ( ashngton).
A ASKA SA MON PIE
Rce, coo ed Onon, mnced fney
Samon, fresh or canned Sat and pepper
Bscut crust, rch Butter, dot wth
ne the bottom of a buttered ba ng dsh wth about nch of coo ed
rce pace on t a thc ayer of coo ed samon, a tte onon, and seasonng
dot wth butter spread bscut crust over a ba e serve hot wth tartar
or cream sauce f desred.
MRS. ANTHON . DIMOND, wfe of the Deegate from Aas a.
SA MON PUDDING
1 sma can stea samon teaspoonfu sat
1 tabespoonfu butter teaspoonfu pepper
1 cupfu bread crumbs 2 eggs
1 cupfu hot m
Remove s n and bones from samon rub fsh fne wth potato masher met
butter n m add bread crumbs and seasonngs combne wth fsh add the
we-beaten eggs put nto a buttered deep ba ng dsh steam 1 hour when
done, turn on to patter pour over t hot:
Sauce
6 hard-boed eggs, dced Papr a, tte of
1 cupfu cream 4 tabespoonfus fney chopped
1 tabespoonfu butter parsey
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268 THE ONGRESSIONA OOK BOOK
Pace frst 4 ngredents n top of doube boer et coo 15 or 20 mnutes
pour over fsh puddng and sprn e wth parsey serve at once.
Mas. . E. BRO N, wfe of e - ongressman Brown ( sconsn).
S A OPED SA MON AND MA ARONI
Brea cupfu macaron bo 20 mnutes n sated water free 1 can samon
from bones and s n ay n aternate ayers n ba ng dsh, pourng over each
ayer cream sauce made wth:
1 cupfu m 1 tabespoonfu butter
1 tabespoonfu four, heapng
Season wth sat, pepper, and emon uce cover wth buttered crumbs
ba e n moderate oven 20 mnutes spendd dsh for unch.
MRS. HAR ES . THOMPSON, wfe of e - ongressman Thompson (Oho).
SA MON SOU E
(Serves 10 persons)
4 tabespoonfus four 4 eggs, beaten separatey
4 tabespoonfus butter 1 can samon, arge sze
2 cupfus m Bread crumbs, buttered
Sat, pnch of
M four, butter, m , sat coo unt thc add we-beaten egg yo s
et coo add egg whtes, beaten stff grease ba ng dsh put n ayer of
fsh (tuna fsh or chc en may be used) pour n some of the sauce add fsh
and sauce unt pan s fu put buttered crumbs on top ba e 1 hour n pan
of water n moderate oven.
MRS. ERNEST UNDEEN, wfe of ongressman undeen (Mnnesota).
SARDINE OA
Ta e 1 can of sardnes, 2 eggs, 2 tabespoonfus meted butter, 2 cupfus
bread crumbs, pnch of cayenne pepper, and sat to taste m a together we
turn nto a mod cover and steam 1 hour when cod, cut nto thn sces
ths s e ceent for sandwches or served cod as a uncheon dsh.
The ate MRS. RA PH O IER (Mssour).
S A OPS DE I ED
1 pnt scaops, chopped fne 1 tabespoonfu four
pnt whte wne 1 teaspoonfu sat
cupfu mushroom uor ayenne pepper, tte of
cupfu mushrooms Parsey, fresh
1 ounce butter Bread crumbs
1 onon, fney chopped teaspoonfu nutmeg
Put scaops n saucepan add wne and mushroom uor coo 5 mnutes
dran pace butter n saucepan over fre add onon coo 5 mnutes add
mushrooms, sat, nutmeg, and pepper coo 5 mnutes add four str a few
mnutes add cupfu of scaop broth coo 3 mnutes add chopped scaops
str and coo 5 mnutes f cean scaop shes wth the above m ture
sprn e wth fresh bread crumbs and meted butter ba e a ght brown n
hot oven serve on a nap n wth fresh parsey n the center.
MRS. I IAM N. ROA H, daughter of the ate ongressman Hurey (New or ).
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ISH AND OTHER SEA OODS 269
S A OPS ( RIED)
(Season, September to Apr, usuay Eod out of she ready to coo )
pe scaops wth cean towe dust wth four dp each nto beaten egg
ro n bread crumbs fry a decate brown n hot fat or ard remove from
fat dran on paper sprn e over a tte sat serve wth Tartar sauce or
bacon.
MRS. vu,/. .n N. RGA H, daughter of the ate ongressman Dens M. Hurey (New or ).
BAKED SHAD
Stuff wth dressng made from bread crumbs, addng suffcent sat, pepper,
butter, and parsey, and m wth beaten yo s of eggs sew up the shad or
te wth strng to hod n pace pour over shad a tte water, spread wth
butter, or ay strps of bacon over t ba e for 14 hours garnsh wth water-
cress or sces of emon.
Dressng for Ba ed Shad
Bo the uor n whch the shad was ba ed add 1 tabespoonfu of catsup,
1 tabespoonfu of four, the uce of 1 emon and a sma gass of grape or
currant ey, and serve n sauce boat.
To oo Shad Roe
Drop n bong water and coo for 20 mnutes dran and pace roe n
buttered tn pate dredge we wth sat and pepper, and spread wth soft
butter then dredge thc y wth four. oo n oven for /2 hour, bastng fre-
uenty wth four, water, butter, sat, and pepper.
MRS. ADDISON T. SMITH, wfe of e - ongressman Smth (Idaho).
BAKED SHAD ROE
1 tabespoonfu four 4 teaspoonfu sat
green pepper t teaspoonfu sugar
1 tabespoonfu butter cupfu tomato
1 sce onon Par of shad roe
teaspoonfu chopped parsey
Do not brea s n on roe butter a porcean ba ng dsh and n t set the
roe cut green pepper n shreds et coo n butter 5 mnutes, strrng con-
stanty add onon, chopped fne, and four when four s coo ed, add tomato,
sugar, sat, and parsey contnue to str unt bong et smmer 5 mnutes
pour over shad roe cover ba e n hot oven for 15 mnutes.
MRS. OHN . O HRAN. wfe of ongressman ochran (Mssour).
BAKED SHEEPSHEAD
Rub or grate stae bread nto crumbs season hghy wth sat, pepper,
butter, chopped onons, and parsey stuff the fsh rub over wth butter and
gash across the top about every nch ay sces of bacon n gashes dust over
wth four put tte water n pan to ma e stoc . A strp of coth ad under
the fsh s good to ft fsh from pan to patter. Ths coth can be spped out
or tuc ed under. Put fsh n stove to brown coo from 40 to 50 mnutes
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270 THE ONGRESSIONA OOK BOOK
serve on patter wth decoratons of parsey and sces of hard-boed eggs
and emon.
Sauce for sh
ream egg yo , butter, and four add stoc and seasonng et bo pour
over chopped whtes n sauce dsh, 1 hard-boed egg, 1 tabespoonfu of
butter, 1 cupfu of fsh stoc , sat, and pepper to taste.
MRS. ED ARD . POU, wfe of ongressman Pou (North arona).
SHRIMP STE A A REO E
Scad and pee gaon of shrmp, 1 sma onon, red pepper, sat, and 1
cove of garc, 1 sma can of tomato sauce.
Put 3 tabespoonfus of four n as much hot grease as t w ta e up
brown add onon, pepper, garc, and sat ta e the tomatoes and put n a
separate pot add a pnch of soda and et come to a bo add to other n-
gredents add shrmp coo sowy for 2 hours serve wth boed rce. These
dshes are typca of ousana and are especay decous when made wth
rver shrmp.
MRS. HKMI . U UA, wfe of the e -Governor of ousana.
SHRIMP HEESE PUDDING
(Serves 6 persons)
Use pound fresh shrmps f obtanabe f not, 2 cans cut 6 uarter-
nch sces of bread (buttered) nto nch s uares pace the bread n a
greased ba ng dsh spread over the shrmps eveny sprn e wth
pound md cheese cut fne, and sat, pepper, and papr a to taste repeat
beat 3 eggs, add 3 cupfus of m pour the m ture over the bread and
shrmps ba e about 1 hour n rather sow oven.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
SHRIMP ITH EGGS
(Servos 5 or 6 persons)
1 cupfu coo ed shrmp 1 cupfu buttered bread crumbs
4 hard-boed eggs 1 teaspoonfu emon uce
4 tabespoonfus butter 2 cupfus hot water, scant
4 tabespoonfus four 1 teaspoonfu sat
1 teaspoonfu prepared mustard
Use fresh or coo ed shrmp bo fresh shrmp wthout puttng n sated
water unt they turn red dran and remove she carefuy ma e sauce by
metng butter n saucepan, graduay add four and mustard then sowy
add hot water, bendng we pace pan on the fre and str unt contents
begn to bo add emon uce, shrmp, and sced eggs, and put n shaow
ba ng dsh cover wth bread crumbs and dot wth bts of butter ba e about
20 mnutes n uc oven have butter thoroughy brown n s et and ay n
fsh as soon as t s brown on one sde, turn and brown other sde pace n
hot oven unt we done the secret s to have the butter brown. Ths fsh
can be reheated and served ne t day.
MRS. AMES . M TNTI , wfe of ongressman fc ntc (O ahoma).
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ISH AND OTHER SEA OODS 271
SHRIMP AMBA A A
1 cupfus rce teaspoonfu ch pepper
3 tomatoes, chopped Sat and pepper
2 pounds shrmp 2 coves garc, mnced
2 onons, chopped fne 2 sprgs thyme
ayenne pepper to taste 2 sprgs bay eaf
1 tabespoonfu butter Parsey
hop onons very fne and put n saucepan to brown wth tabespoonfu of
butter after a few mnutes add tabespoonfu of four and str we add
chopped thyme, bay eaf, and parsey, and 2 coves of garc mnced very
fne et a of ths fry 5 mnutes onger, and be carefu not to et t burn or
brown too much add teaspoonfu ch pepper and 3 tomatoes, chopped fne,
and aso add uce et a brown or smmer 10 mnutes onger when coo ed,
add 3 uarts of broth or water et a bo we then add shrmp whch you
w aready have boed et m ture bo agan for 5 mnutes and add I
cupfus rce whch has been we washed m a we and et bo for or
of hour onger, strrng occasonay, so as to m a together.
MRS. I IAM M. O MER, wfe of ongressman omer (Mssupp).
SHRIMP NE BURG
1 pnt shrmps, measured after 1 teaspoonfu emon uce
beng coo ed and ceaned 1 teaspoonfu four
3 tabespoonfus butter cupfu cream
teaspoonfu sat 2 egg yo s
ew grans cayenne 2 tabespoonfus sherry favor
ean shrmps coo 3 mnutes n 2 tabespoonfus of the butter add sat,
cayenne, emon, and coo 1 mnute remove shrmps put remanng butter
n chafng dsh add four and cream when thc ened, add yo s of eggs beaten,
shrmps, and favor serve on buttered toast or puff paste.
MRS. At,:: r B. A , wfe of e -Secretary of the Interor (New Me co).
SHRIMP REMAU ADE
ettuce, shredded 2 tabespoonfus chopped parsey
2 pounds shrmp 3 tabespoonfus chopped ceery
1 cupfu rench dressng 2 tabespoonfus chopped chves
ar reoe mustard (prefer- or sma onon tops
aby atarns Mustard) Anchoves
Pace shredded ettuce on saad pate wth sce of tomato n center m
shrmp frst thoroughy n dressng add other ngredents put on top of
tomato garnsh wth 1 or 2 anchoves ths amount shoud serve 4 persons
ths saad dressng s aso decous on ettuce aone, or ettuce and tomatoes.
MR8. ED ARD H. RUMP, wfe of ongressman rump (Tennessee).
SHRIMP AND RI E
1 cupfu cod boed rce 1 cupfu thc cream
oo and str unt smooth add 1 can shrmp, each shrmp cut n haves
season wth sat and pepper f desred, a tte curry and onon serve hot on
toasted crac ers.
MRS. RAN ES PARKINSON KE ES, wfe of Senator H. . Keyes (New Hampshre).
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272 THE ONGRESSIONA OOK BOOK
SOUTHERN RI E ANI SHRIMP
Two cupfus boed rce, 1 can tomatoes, 1 arge can shrmp, 2 tabespoonfus
butter n whch coo a pnch of nutmeg, a tte mace, 3 sprgs parsey, sta
ceery, 3 sprgs thyme, teaspoonfu onon sat coo a n doube boer
put a ayer of rce n a buttered dsh, then a ayer of shrmp, aternatng
unt dsh s fed pour tomato and butter m ture over t, and cover the
top wth buttered bread crumbs ba e unt brown, about 20 or 30 mnutes.
MRS. HAR ES . BO MAN, wfe of e - ongressman Bowman (Pennsyvana).
I ET O SO E APRI E
Have as many fets of soe as you need 1 for each person. Pare, season
wth sat and pepper, sprn e wth four, and dp frst n beaten egg and then
n fresh bread crumbs have as many bananas cut n haves engthwse as
there are fets four them and put n buttered pan butter the top aso, and
fry n the oven.
Ma e a Hoandase sauce wth 2 yo s of eggs and a tabespoonfu of
cream beat vgorousy n a sma pan over the fre unt t thc ens neary
to the consstency of mayonnase dressng ne t add pound of meted
butter, tte by tte, aways strrng, and aso a few drops of emon uce
when the sauce s ready, set t n a warm pace, not hot fry your fets n
butter, dress n a dsh wth fred banana on top of each fet spread on
sauce and sprn e wth chopped parsey serve hot.
MRS. OGDEN . MI S, wfe of e -Secretary of the Treasury.
SO E MARGUER
(Soe wth spnach)
ash thoroughy and bo spnach as usua, eepng t a brght green steam
or bo fet of soe, as many as one needs butter ba ng dsh and put n a
ayer of spnach pace soe on top cover a wth rch cream sauce, grated
cheese, and papr a ba e unt ght brown favor seems to be mproved f
ba ed n ong ndvdua rame ns.
MRS. A RERT OHNSON, wfe of e - ongressman ohnson ( ashngton).
I ET O SO E MARGUER
(Serves 10 persons)
20 peces fet of soe 1 pnt whpped cream
20 musses , pnt Hoandase sauce
5 heads mushrooms 1 emon, uce of
20 shrmps 6 ounces Bercy sauce
3 pnts fsh veoute 6 peces shaots
Pace fet of soe n a buttered pan wth chopped shaots add mushrooms,
musses, shrmps, emon uce, and Bercy sauce cover wth buttered paper
coo n oven for 5 mnutes pace n a deep ova dsh 2 fets, 2 shrmps, 2
musses, 1 mushroom coo the above uce unt sghty thc ened add the
fsh veoute, stran through cheesecoth add the Hoandase sauce and the
whpped cream cover the fet wth garnshng gaze beneath a fre smar
to a saamander or a broer when done n arge uanttes, the fsh and the
garnshng are coo ed separatey do not prepare more than 1 gaon of sauce
at a tme.
Hote ard, ashngton, D. .
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ISH AND OTHER SEA OODS 273
I ET O SO E MIGNONETTE
oo the fets n butter set them n a hot tmbae surround them wth
potato bas the sze of peas, rased by means of the round spoon cutter, and
coo ed beforehand n butter ay upon the fets 8 or 10 sces of fresh truffe
heated n pnt of very ght meat gaze fnsh the gaze n whch the sces
of truffe have been heated wth ounce of butter and a few drops of emon
uce pour t over the fets and ther garnsh serve very hot.
The ate MRS. ED ARD I. ED ARDS (New ersey).
I ET O SO E A A E INGTON
Poach fets n the oven coo on the patter cover wth Sauce obert
garnsh wth oysters, shrmps, fsh uenees and mushrooms n sma bou uets
around the fsh serve wth sauce.
Sauce obert s a good meat e tract m ed up wth butter, seasoned wth
emon uce, orcestershre sauce, and chopped parsey.
S.S. Repubc, U. S. nes, . STEOK, hef.
TERRAPIN A MAR AND
Terrapn 1 tabespoonfu four
2 yo s hard-boed eggs 1 tabespoonfu butter
1 cupfu sweet cream 1 dash papr a
1 cupfu sweet m 1 satspoonfu sat
1 teaspoonfu emon u e teaspoonfu orcestershre
1 gass wne sauce sauce
Bo and dress the terrapn pc the meat from the bones ch ma e the
foowng sauce n chafng dsh: Met the butter and four together add
sowy the m , then cream, strrng constanty ths shoud ma e a thc ened
sauce- e cream add papr a, sat, orcestershre sauce and terrapn et
come to a bo then add the wne sauce, the 2 hard-boed yo s of the eggs
bro en nto eghths asty, as one s servng, add the emon uce serve on
toast.
The ate MRS. RED T. DUROIS (Idaho).
BROOK TROUT
Broo trout shoud be drawn soon after catchng, but shoud not be washed
unt ust before coo ng add sat to the frst water rnse n severa cear
waters do not et ay n water onger than s necessary dry nsde and out
on coth sat and four fry on grdde n very hot ard.
MRS. ous T. Mo ADDEN, wfe of ongressman Mc adden (Pennsyvana).
SEA TROUT AU OUR A A RO A E
Ta e sea trout of about 3 or 4 pounds put strps of bacon over the bac
of trout ba e n oven wth butter, onons, carrots, ceery, a coupe grans of
pepper, gazed wth own fond put them on sver patter arranged eft and
rght. Bou uet of fsh-ragout conssts of oysters, mushrooms, truffes, fsh
dumpngs, and sweetbreads arranged n every 4 corners wth parsey and
potatoes.
S.S. Prea. Roosevet, U. S. nes, RORERT S KUT , hef.
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274 THE ONGRESSIONA OOK BOOK
TUNA ISH BAKED IN RAMEKINS
1 can tuna fsh Sat, pepper, papr a, and nut-
1 egg, boed hard and chopped meg to taste
1 cupfu cream sauce 1 cupfu bread crumbs
a e the fsh m wth the egg and cream sauce add the seasonng
f greased rame ns cover wth the bread crumbs dot wth butter ba e unt
brown.
The ate MRS. RA PH O IRR (Mssour).
TUNA OA
1 arge can tuna fsh 1 tcaspoonfu emon uce
1 cupfu fresh bread crumbs 2 eggs
1 teaspoonfu chopped green teaspoonfu papr a
pepper 1 teaspoonfu sat
M a the ngredents together we, pc ng fsh apart wth a sver for
mod nto a frm oaf ro n four and pace n a greased bread pan dot
wth butter and ba e 30 mnutes n a moderate oven serve wth the foow-
ng sauce:
1 tabespoonfu butter 4 teaspoonfu sat
1 cupfu m 1 egg yo , beaten
2 tabespoonfus four
Met the butter n a saucepan add the four m we sowy add the
m , strrng the m ture constanty coo 2 mnutes remove from the fre
add mmedatey the beaten yo s pour the sauce around the fsh oaf.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
TUNA ISH SA OR
Bend we together 2 tabespoonfus butter and 2 tabespoonfus four n a
saucepan add 1 pnt m and str unt smooth add 1 sma can pmentos
and 1 sma green pepper, cut fne coo 3 mnutes, strrng constanty put
n 1 can of tuna fsh and a seasonng of sat, pepper, and papr a serve hot on
s uares of toast.
MRS. ED ARD OIOT, wfe of e - ongressman ogt ( sconsn).
P ANKED HITE ISH OR SHAD
ean and spt a 3-pound fsh put s n sde down on oa pan 1 nch
thc , and a tte onger and wder than fsh pace pan n a drppng
pan sprn e fsh wth sat, pepper, and brush wth butter ba e about 25
mnutes n hot oven cover fsh wth thn strps of bacon and, when bacon
s done, remove from oven garnsh wth sces of emon and sprgs of parsey
send to the tabe on pan paced on patter.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
BERNAISE SAU E
Put nto a saucepan 6 sced shaots wth a tte tarragon vnegar, some
whoe pepper (bac ) et reduce amost competey by bong pace t on
the sde of range and m n 4 raw egg yo s ncorporate wth t sowy 3
ounces of fresh butter, strrng t contnuay wth an egg whp heat we
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ISH AND OTHER SEA OODS 275
wthout ettng t bo when t begns to thc en, ta e off and stran through
cheesecoth and add chopped tarragon or parsey.
MRS. GEORGE BURNHAM, wfe of ongressman Burnham ( aforna).
ISH O KTAI SAU E
t cupfu mayonnase, stff 2 tabespoonfus stuffed oves,
2 tabespoonfus ch sauce chopped
2 tabespoonfus horse-radsh 2 tabespoonfus sweet pc es,
2 tabespoonfus catsup chopped
M and ch ngredents serve sma portons on sea food.
MRS. OSEPH . HERBERT, daughter of the ute Senator Gronna (North Da ota).
HORSE-RADISH SAU E
1 cupfu horse-radsh 2 tabespoonfus sugar
1 tabespo nfu butter teaspoonfu dry mustard
emon, uce of cupfu sweet cream
M horse-radsh, sugar, emon uce, and dry mustard together put nto
doube boer and heat add cream sowy and coo unt thc add butter
serve wth fsh or any sea food.
MRS. OHN B. SOSNG SKI, wfe of e - ongressman Sosnows (Mchgan).
GOOSEBERR SAU E
Prepare 1 pnt of butter sauce. (Butter Sauce M 2 ounces of sfted four
wth 2 ounces of meted butter, dute wth one uart of bong water, sated
to the e tent of ounce per uart str brs y to nsure a perfect ason and
do not aow to bo add mmedatey the yo s of 6 eggs m ed wth pnt
of cream and the uce of emon rub through a tammy and fnsh the
sauce wth 5 ounces of best fresh butter. Be carefu that the sauce does not
bo after t has been thc ened.) Meanwhe put 1 pound of green goose-
berres nto a sma copper saucepan contanng bong water bo for 5
mnutes dran the gooseberres and put them n a tte stewpan wth 2 pnt
of sweetened whte wne sauce genty coo the gooseberres rub them through
a tammy add the resutng pup to the butter sauce. Ths sauce s e ceent
wth gred mac ere and the poached fets of that fsh.
The ate MRS. E. I. ED ARDS (New ersey).
TARTAR SAU E
even teaspoonfu musard cupfu ove o
1 teaspoonfu powdered sugar tabespoonfu vnegar
teaspoonfu sat tabespoonfu each of, capers,
ew grans cayenne pc es, oves, and parsey
2 egg yo s
M mustard, sugar, sat, cayenne add yo s of eggs and str unt thoroughy
m ed, settng bow n pan ce water add o drop by drop, strrng wth a
wooden spoon or wre whs as m ture thc ens, dute wth vnegar when
o may be added more rapdy eep n coo pace unt ready to serve and
then add remanng ngredents.
MRS. IM.I M A. RODENRERG, wfe of e - ongressman Rodenberg (Inos).
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276 THE ONGRESSIONA OOK BOOK
ISH E OUTE
3 pnts fsh stoc , or broth 2 ounces onons
1 ounce rsco Pnch chopped parsey
2 ounces four Pnch whoe pepper
bay eaf 1 teaspoonfu sat
ceery eaf
sh Broth
ombne rsco and four coo for about 5 mnutes add the stoc sowy
coo for 1 hour over a sow fre there shoud be appro matey 1 uart re-
manng stran and put asde for further use the above s used as a base for
a whte fsh sauces the uantty of recpe s 1 uart.
Use the bones of founder, codfsh, habut, or any whte fsh add the
garnsh and 2 gaons of water to the bones at the frst sgn of bong re-
move the scum as t rses to the surface bo for about 5 or 10 mnutes then
stran.
Hote ard, ashngton, D. .
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O , GAME, AND DRESSINGS
"I/et'a carve hm as a dsh ft for the Gods, not hew hm as a carcass ft for the hounds."
SHAKESPEARE.
ow and game, more especay fow, are the nternatona choce of meats.
The chef reasons for ths are the paatabe favor and the food vaue. ow
and game, mnus the fat, are pure proten.
Meats are fue to the system, creatng energy. Some peope, because of
certan physca dsabtes, cannot eat red meats, whch fact renders fow
and game even more vauabe to the human famy. Many recpes for pre-
parng these meats are n these pages, but t mght be we to now that some
wd fow and game, such as duc s, geese, and tur eys, re ure a sghty
dfferent treatment n coo ng. It s we to pace the game n bong hot
soda water sha e t wth an up and down moton two or three tmes, hodng
by the feet roast t wth hghy seasoned stuffng, whch greaty dsguses the
strong favor of the game.
In addton to the vauabe nformaton that foows, t mght be hepfu
to now how to seect a young fow. The young chc en shoud have yeow
feet whch means better fesh. Another mportant pont to be observed s to
see f the tendon between the second ont, often caed the thgh, and the
breast, brea s easy. If t snaps easy the fow s a young brd.
MRS. ED ARD . ou, wfe of ongressman Pou (North. arona).
HI KEN A A REO E
2 tabespoonfus ard 2 peces garc, fney chopped
1 onon, fney chopped can tomatoes
1 sweet pepper, fney chopped
ry garc, onon, and pepper unt onon gets soft add tomatoes coo
unt they are dssoved n another pan fry the cut chc en unt haf done
remove chc en and add to the contents of frst pan et smmer sowy unt
chc en s thoroughy coo ed whe 'coo ng, season wth sat, bac pepper,
and dash of cayenne pepper serve wth boed rce.
MRS. ADIS AS A ARO, wdow of the ate ongressman azaro ( ousana).
HI KEN A A KING
oo chc en (preferaby hen) unt rea we done, so t can easy be re-
moved from the bones sat whe coo ng cut a off the bones and pc to
peces and put n ba ng dsh. Ta e fat of the chc en broth and butter
and put n s et and put n a good dea of four add the uce of chc en
and m to ma e enough whte sauce f not very rch, add a tte grated
New or cream cheese pour the sauce over chc en and add 1 can mush-
rooms, 1 sma ar pmentos, 1 green pepper m we n casseroe and ba e
at east hour.
MRS. RED BIERMANN, wfe of ongressman Bermann (Iowa).
277
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278 THE ONGRESSIONA OOK BOOK
HI KEN A A ARRABEE
1 5-pound fow 1 tabespoonfu butter
4 eggs, hard boed, chopped fne Sat and pepper
6 tabespponfus crac er crumbs hc en broth
Pace fow n ette cover wth bong water add sat and pepper coo
tender et coo n broth bone cut chc en nto sma peces pace aternate
ayers of chc en, eggs, and crac er crumbs n a ba ng dsh add enough
chc en broth to ust cover dot wth butter ba e 45 mnutes n a moderate
oven serve from ba ng dsh.
Mas. I IAM H. ARRAREE, wfe of ongressman arrabee (Indana).
ARRO ON PO O (Rce wth hc en)
ean and cut a chc en nto sma peces fry n meted butter wth a
cupfu of uncoo ed ham (dced) unt a goden brown add sat, 1 cupfu of
canned tomatoes, a tte parsey, severa sma oves and Spansh peppers to
the chc en m ture add 1 pound of uncoo ed rce when the rce has assumed
a goden oo , add 1 uart of bong water and coo sowy, eepng we
covered to preserve the aroma.
MRS. HORA E M. TO NER, wfe of the e -Governor of Porto Rco.
BARBE UED HI KEN
Spt a dressed chc en down the bac put n roastng pan add ust
enough water to coo unt tender pour off stoc for soup or gravy pour
over chc en 1 cupfu or more of vnegar, cayenne pepper, sat, and four coo
nsde the oven unt brown and we seasoned. To 1 chc en add 1 or more
cupfus of vnegar, 1 uart of water, 1 tabespoonfu of sat, teaspoonfu
cayenne pepper, 2 tabespoonfus four.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
HOME BARBE UED HI KEN
Spt a broer down the bac heat brong pan and rac after pantng
them wth fat when hot, ay chc en on rac under a very hot fre turn as
t coo s, unt seared on both sdes ma e gravy of the drppngs pant wth
a pastry brush on a sdes wth the foowng m ture at east 3 tmes:
cupfu cder vnegar or uce of 2 emons 1 teaspoonfu tchen bou uet. 1
teaspoonfu orcestershre sauce, teaspoonfu onon sat or the uce of 1
onon, and teaspoonfu sat, teaspoonfu pepper, dash of papr a, 1 tabe-
spoonfu of tomato paste, cupfu meted butter, a dash of garc.
MRS. HAR ES . BO MAN, wfe of e - ongressman (Pennsyvana).
BONE ESS URRIED HI KEN
1 onon, medum sze 1 appe
1 chc en, about 3 pounds 1 tomato
2 teaspoonfus curry powder 1 sta ceery
1 pnt stoc (made from the pound button mushrooms
chc en bones) 1 carrot
1 g heavy cream
Bone the chc en cut nto peces nch s uare put the bones to coo
wth the seasonng unt there s 1 pnt of good stoc saute the chc en n
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O . GAME, AND DRESSINGS 279
meted butter unt brown, fre uenty turnng, whch w ta e about 15
mnutes sha e over ths the curry powder, 1 teaspoonfu sat, and tea-
spoonfu of pepper fry the appe, ceery, and carrot, cut nto thn strps, and
the mushrooms whoe for 5 mnutes pour over the stoc aow to bo 5
mnutes more pace the chc en and vegetabes n saucepan a together coo
genty unt tender add the cream ust before servng arrange on a arge
patter surrounded by we-coo ed rce ths w serve 6 persons.
Grace Dodge Hote, ashngton, D. .
BRUNS I K STE
1 chc en Red pepper
1 can corn Sat
1 can tomatoes Parsey
1 arge onon A few coves
ean and cut up chc en four and brown we transfer to a pot add
a tte rou , made of four and shortenng browned add other ngredents
coo sowy for severa hours.
Mas. 11 ..Ms . U UA, wfe of the e -Governor of ousana.
ASSERO E HI KEN
1 chc en, 4-pound 1 bo noodes
1 can pmentos, sma Papr a
1 green pepper Sat and pepper
1 pound mushrooms, fresh Butter
Pace young chc en n steam coo er cover wth water coo unt tender
remove meat from bones cut n sma peces coo mushrooms n butter
bo noodes unt tender chop pmentos and green peppers m the chc en
we and a ngredents wth water n whch chc en was coo ed add enough
broth so that m ture w be very most when coo ed put n a arge casseroe
coo n moderate oven about 20 or 30 mnutes ths w serve 12 persons.
MRS. crr BU R , wfe of ongressman Busby (Msssspp).
ASSERO E O HI KEN AND TUNA ISH
(Serves 6 to 8 persons)
1 sma can tuna fsh 6 tabespoonfus butter
1 sma can chc en 6 tabespoonfus four
1 pac age fne noodes teaspoonfu sat
1 teaspoonfus sat or more 3 cupfus m or canned
Amonds, banched and chopped chc en broth
Ma e the sauce by metng the butter add four and sat et ths coo
unt t bubbes graduay add the ud, strrng a the tme arrange a-
ternate ayers of coo ed noodes, fney mnced fsh, and chc en and whte
sauce unt a are used sprn e fney cut amonds over the top and papr a
ba e at 350 . unt heated through and nuts are browned serve on toast
or patty shes. Ths recpe may be made n severa ways tuna fsh may be
used entrey and chc en broth substtuted n the whte sauce to gve chc en
favor fresh or canned chc en may be used and the above proporton may be
used, wth more noodes f desred.
Ms.- . ERNEST UNDEEN, wfe of ongressman nndeen (Mnnesota).
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280 THE ONGRESSIONA OOK BOOK
HI KEN EN ASSERO E
Ta e a 3 -pound chc en cut n peces ro n four and sat and fry to a
decate brown n butter and bacon fat pac n casseroe dsh pour 1 pnt of
thn cream (wth a pnch of ba ng soda) over the chc en put cover on
dsh and et smmer n oven unt done.
MRS. I IAM A. OMSTO K, wfe of the Governor of Mchgan.
HI KEN A IATORE
I1, ' pounds chc en 3 tomatoes, peeed and chopped
1 onon, fney chopped 1 sprg parsey, chopped
1 erne garc, chopped Sat to taste
2 green peppers, chopped Dred red pepper to taste
/2 wne gass wne teaspoonfu aspce
Ove o
Have chc en ds onted brown the peces n hot ove o add green
peppers, fresh tomatoes, pepper, sat, and aspce coo 10 mnutes add
wne and parsey coo about 20 mnutes onger ths serves 4 persons.
MRS. I IAM . BRUNNER, wfe of ongressman Brunner (New or ).
HI KEN ADU ES
1 hen Spnach
ean por Noode dough
Sat and pepper
Bo hen remove meat, savng broth coo ean por tender chop up
m both meats we wth enough coo ed spnach for number to be served
season ro out noode dough cut nto 4-neh s uares put m ture n s uares
of dough cose e appe dumpng, ma ng them sze of emon or arger
drop these n chc en broth coo hour remove thc en broth eft pour
tte over each caduffe, f desred serve as meat course at uncheon or n-
stead of potatoes at dnner.
Noode Dough
2 eggs teaspoonfu sat
cupfu water our
M the eggs, water, and sat wth as much four as w ma e t the
consstency of pe crust et stand under a heated bow for 1 hour dvde n
4 peces ro as thn as possbe hang to dry for 1 hour cut very fne.
MRS. ERNEST . MAR AND, wfe of ongressman Marand (O ahoma).
HI KEN A I ORNIA
1 cupfu carrots, coo ed 1 cupfu onons
1 cupfu peas, coo ed cupfu pmento
1 cupfu green beans, coo ed 1 cupfu mushrooms, cut up
1 cupfu ceery 1 sma can tuna fsh
hte sauce Seasonng
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O , GAME, AND DRESSINGS 281
M vegetabes, pmento, and mushrooms wth whte sauce add tuna
fsh and seasonng m we together ba e sowy 1 hour top wth corn-
fa es and butter when n about one haf the tme.
MRS. RED . GI HRIST, wfe of ongressman Gchrst (Iowa).
HI KEN HOP SUE
Meat of 2-pound sprng chc en cut from bones and sced nto thn strps
put to fry sowy n 1 arge tabespoonfu butter add 1 head of ceery sced
dagonay, 2 green peppers thny cut, 2 onons sced when we coo ed, add
1 can of button mushrooms pour over the coo ed chc en and vegetabes a
sauce made of 11/ 2 arge tabespoonfus cornstarch, 5 teaspoonfus sugar and
1 cupfu of soy, whch can be purchased n any hnese shop coo a thc
serve n rce border.
MRS. THOMAS D. S HA , wfe of Senator Scha (Mnnesota).
HI KEN HO DER
Ta e remans of a stewed chc en cut meat off bones and wth scssors cp
nto sma peces put bones nto ette wth cod water add any eft-over
gravy et stew unt a the good s out of the meat stran add 1 uart of
m to each uart of stoc , 1 tabespoonfu of mnced onon fred wth 1
tabespoonfu of sat por , 2 cupfus of parboed potato cubes, 2 tabespoon-
fus of butter add the chc en thc en sghty.
Mss GRA E . BURTON, nece of the ate Senator Barton (Oho).
HI KEN RO UETTES
Mnce very fne, cod vea or chc en ta e the bones of the meat and
pour on about 1 uart of water bo down as for soup stran add 1 tabe-
spoonfu of butter, uce of emon, a very tte nutmeg and a tte chopped
parsey thc en wth four beat unt as puddng sauce when very hot, str
nto the mncemeat when cod, spread on a arge patter, about 2 nches deep
put on ce unt re ured for use cut n s uares ro nto shape of cro uettes
dp nto egg and crac er crumbs fry unt brown.
MRS. AMES S. PARKER, wfe of ongressman Par er (New or ).
HI KEN URR
1 chc en our
1 cocoanut, fresh 2 teaspoonfus curry powder
1 bou uet ceantro herb M
1 onon, arge Butter
oo the chc en wth haf the meat of the freshy grated cocoanut chop
onon fne fry n butter wth sprgs of ceantro herb add onon to stoc of
chc en, whch s then passed through a coander so that no pece of onon s
eft n ud add curry powder thc en wth m , butter, and four add
pece of ceantro thn down wth cocoanut m and some cream add rest
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282 THE ONGRESSIONA OOK BOOK
of the cocoanut serve chc en about a mound of coo ed rce add sauce
n servng.
MRS. BURTON K. HEE ER, wfe of Senator heeer (Montana).
HI KEN RI ASSEE
8 pounds stewng chc en, Thyme, whoe pepper, garc,
weght 3 pounds each and cove
2 pounds or 1M uarts sma 1 emon
onons ounce sat
1 pounds or 1 uarts mush- cupfu four
rooms 2 ounces butter
arrot, cut n uartera 3 ounces coo ed rce
Onons uart cream
Parsey, few sprgs of 5 eggs
1 branch ceery
Draw the chc en wash cut each chc en nto 8 peces, 2 drumstc s, 2
wngs, 2 second onts, 2 breasts put n pan wth carrots, onons, ceery, parsey,
and bou uet garnsh cover wth water add sat coo from IM to 2 hours,
unt done remove fows from pan the remanng broth may be used as
a sauce thc en wth cream, egg yo s, and emon uce stran through a
cheesecoth bo sma onons separatey coo mushrooms separatey com-
bne vegetabes wth fows pour sauce over a bo agan for a few mnutes
rce or noodes may be used as a garnshng. Ths ma es 10 portons.
Hote ard, ashngton, ' , .
HI KEN GE ATIN
2 cupfus coo ed dced chc en teaspoonfu papr a
2 tabespponfus granuated Sat
geatn 1 hard-coo ed egg
2 cupfus bong chc en stoc Stuffed oves
4 teaspoonfu pepper ettuce or watercress
teaspoonfu ceery sat Mayonnase
cupfu cod water
Soa the geatn n the cod water unt softened dssove t n the bong
chc en stoc add the pepper, ceery sat, papr a, and sat f suffcent was
not added when the chc en was coo ed str we and coo when begnnng
to set, add the chc en meat pour nto wet ndvdua mods n the bottom
of whch are sces of hard-coo ed egg n rngs or sces cut from stuffed
oves ch thoroughy serve wth watercress or ettuce and mayonnase.
MRS. .M.co.w . TAR ER, wfe of ongressman Tarver (Georga).
HI KEN HA AIIAN
ut up a fat, young fow cover we wth water stew unt tender add 1
pnt of boed uau (the eaves of the taro) smmer for 5 mnutes. (Spnach
whch has been boed for 5 mnutes and draned s an e ceent substtute.)
Prepare the cream of a cocoanut add t to the chc en season wth sat and
papr a heat thoroughy, wthout bong the gravy can be thc ened wth
rou before addng the cream.
Mas. A TER E. EDGE, wfe of e -Ambassador Edge.
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O , GAME, AND DRESSINGS 283
HI KEN OA
1 chc en, coo ed tender 4 eggs, we beaten
2 cupfus soft crumbs cupfu butter or chc en fat
1 cupfu rce, coo ed uart m or chc en stoc ,
1 teaspoonfu sat or haf and haf may be
14 teaspoonfu papr a used
1 teaspoonfu pmento, chopped
Remove meat from bones dce combne a ngredents m we f
chc en broth s used, use ess sat ba e from 45 to 60 mnutes aow to
stand 10 mnutes or onger n warm pace.
Mushroom Sauce
cupfu butter 1 tabespoonfu emon uce
cupfu four pound mushrooms, or can
1/ uart chc en stoc 2 egg yo s
cupfu cream teaspoonfu sat
teaspoonfu papr a 1 tabespoonfu parsey, chopped
Met butter n pan add mushrooms, sced pace part of butter n upper
part of doube boer add four rub to a smooth paste str n hot chc en
stoc coo unt thc and creamy add egg yo s beaten wth cream and
seasonng add mushrooms, parsey, and emon uce serve hot.
MRS. RA P. HASE, wfe of ongressman hase (Mnnesota).
HI KEN MOUSSE
1 eve tabespoonfu geatn 1 cupfu hot chc en stoc
cupfu cod water cupfu cod coo ed chc en
3 egg yo s cupfu ordan amonds
teaspoonfu sat ew grans cayenne
teaspoonfu papr a 1 cupfu heavy cream
Beat yo s of the eggs sghty add sat, papr a, and chc en stoc sowy
cover over wth hot water, strrng constanty unt m ture thc ens add
geatn, whch has soa ed n cod water 5 mnutes when geatn has dssoved,
stran m ture add chc en, usng whte meat ony, and banched amonds,
each fney ground and forced through a seve season hghy wth sat and
cayenne set bow contanng m ture n a arger bow of ce water str unt
m ture begns to thc en fod n cream beaten unt stff turn nto wet
mod ch serve on round patter garnsh wth sma ettuce eaves, cherry
tomatoes, and uarters of emon.
Sauce for hc en Mousse
1 cupfu cream, whpped 2 tabespoonfus tarragon vne-
1 cupfu mayonnase gar
Bend these ngredents together.
MRS. Mn.vN G. BU K E , a founder of the ongressona ub ( onnectcut).
HI KEN MOUSSE
enveope spar ng geatn cupfu chc en, cod
1 tabespoonfu water, cod cupfu amonds, banched
3 egg yo s teaspoonfu sat
teaspoonfu sat and papr a 1 cupfu whpped cream, heavy
1 cupfu chc en stoc ayenne, few grans of
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284 THE ONGRESSIONA OOK BOOK
Beat eggs sghty add sat, papr a, and chc en stoc coo sowy over
hot water str constanty unt thc ened dssove geatn n cod water add
to egg m ture when geatn s dssoved, add chc en and fney chopped
amonds add seasonng et coo fod n whpped cream pour nto mod.
MRS. I IAM H. KING, wfe of Senator Kng (Utah).
HI KEN MOUSSE OA
4 cupfus chopped coo ed 2 tabespoonfus granuated gea-
chc en tn dssoved n 4 tabe-
2 cupfus bong chc en stoc , spoonfus cod stoc
we seasoned
Add geatn to bong stoc and str unt dssoved add chc en then
prepare the foowng m ture:
2 tabespoonfus granuated 1 cupfu heavy cream
geatn dssoved n 4 2 cupfus chc en stoc
tabespoonfus cod stoc
Add geatn to bong stoc when party set, fod n cream, whpped stff
rub bottom of ova mod ghty wth ove o arrange ponsetta bossoms
wth petas cut from pmentos and sce of hard-coo ed egg yo as center
use parsey for stem, fastenng n pace wth meted geatn when set, pour n
1-nch ayer of cream m ture et amost stffen add ayer of chc en aternat-
ng unt a s used at servng, unmod on arge patter, garnsh wth ettuce
and parsey surround wth cups hoowed from beets, fed wth saad dressng.
MRS. OHN . O HRAN, wfe of ongressman ochran (Mssour).
HI KEN ONANDAGA
2 cupfus broed chc en, cut n 1 tabespoonfu grated cheese
peces pound mushrooms
1 pnts m 3 tabespoonfus butter
2 egg yo s 3 tabespoonfus four
Put butter n saucepan met add four, m , beaten yo s of eggs put n
doube boer wth mushrooms and chc en coo unt mushrooms are coo ed
through have patter ready wth border of mashed potatoes around edge put
chc en n center sprn e grated cheese over top put n oven ong enough
to brown serve wth ths:
Mushrooms Subme
On s uares of carefuy toasted bread pace arge mushrooms that have
been peeed and stems cut off f the nverted mushrooms wth cream and
a sma pece of butter sat to taste coo n a rather warm oven unt mush-
rooms are coo ed, and cream and butter are we browned t usuay ta es
from 15 to 20 mnutes the cream and butter seem to gve the mushrooms a
more decate favor, ute dfferent from the ordnary mushrooms as served
on toast.
The ate MRS. AMES S. SHEKMAN (New or ).
HI KEN PIE
Ta e a young sprng chc en, dress, ont, and sat bo unt tender season
we wth butter and pepper pour n enough sweet m to ma e a uantty
of good, rch gravy. he the chc en s bong, ma e a rch pastry, e for
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O , GAME, AND DRESSINGS 285
any other pe ro out and cut n strps about 2 nches wde ba e these strps
n a arge bscut pan unt nce and brown brea up n a covered dsh, puttng
a ayer of these strps, pourng the chc en and gravy over them, then another
ayer of pastry and so on unt a s used have enough good rch gravy to
soa nto the pastry to prevent t from beng too dry. Ths may be served
ndvduay or from the arge dsh after standng for a few mnutes.
MRS. HAMPTON P. U MER, wfe of ongressman umer (South arona).
HI KEN PIE
1 tender chc en 1 can mushrooms
2 sweetbreads ream
our
Stew chc en parbo sweetbreads cut chc en n sma peces, dscardng
a s n and grste add sweetbreads cut n sma peces add mushrooms cut
n haves (do not use the uor) pace ths m ture n a stewpan and cover
wth the foowng dressng: Ta e the stoc n whch the chc en has been
coo ed (be sure that the stoc s rch and thc ), add enough cream to ma e
the desred uantty thc en wth four, nto whch has been rubbed a generous
suppy of butter pour nto ba ng dsh and cover wth a decate crust made
of muffn batter.
MRS. IRGINIA . EN KES, ongresswoman (Indana).
HI KEN PIE
(Serves 6 to 8 persons)
3 cupfus coo ed chc en 2 cupfus chc en broth sea-
12 sma onons, coo ed soned
1 cupfu carrots, coo ed 6 tabespoonfus water
4 tabespoonfus four Ba ng powder bscut dough
Arrange the chc en, onons, and carrots n a I - uart casseroe mean-
whe heat the chc en broth str n the four, m ed to a smooth paste wth
the water bo 5 mnutes, strrng fre uenty pour ths sauce over the
chc en and vegetabes prepare the bscut dough, usng 2 cupfus four as
a bass ro to -nch thc ness cut nto rngs arrange on chc en ba e n
hot oven of 425 . for 30 mnutes.
MRS. I ROGERS, wfe of ongressman Rogers (O ahoma).
BAKED HI KEN PIE
1 fow 6 hard-boed eggs
2 tabespoonfus butter 1 pnch of ceery sat
2 tabespoonfus four Pepper and sat to taste
8 sma boed potatoes
ut the fow n peces and parbo n sated water for 1 hour dran off
the water n whch the fow has been coo ed put the butter, four, and season-
ng n a doube boer wth the ud from the fow str constanty unt t
becomes creamy ne a deep pe dsh wth bscut dough put n a ayer of
the fow, then a ayer of the eggs sced, and some of the potatoes pour over
some of the sauce, and then add another ayer of the fow and eggs and
potatoes aternate unt the dsh s fu cover the top wth the bscut dough,
ma ng severa hoes so the steam can escape ba e n a hot oven (about 450
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286 THE ONGRESSIONA OOK BOOK
.) for 15 mnutes unt dough s brown serve n dsh n whch the pe has
been ba ed.
MRS. DA ID . O' ONNE , wfe of ongressman O' onne (New or ).
HI KEN TAMA E PIE
Bo 1 chc en bone cut fne et ud coo s m off grease use 1 cupfu
chc en grease or part butter cut 2 good-szed onons and fry n part of the
grease thc en wth cupfu four add 1 arge can tomatoes, the rest of the
chc en grease, 1 sma can rpe oves, sat, and chc en meat, 1 tabespoonfu
of ch powder and 2 tabespoonfus of Spansh pepper put on stove and heat
thoroughy put n shaow ba ng pan cover wth damond-shaped peces of
crust and ba e ma e the crust wth A cupfus corn mea, 1 cupfu four,
cupfu butter m very soft wth m use 2 teaspoonfus ba ng powder n
the four.
MRS. OHN E. RAKEE, wdow of the ate ongressman Ra er ( aforna).
HI KEN RING
1 chc en, coo ed unt tender 1 cupfu coo ed rce
2 cupfus soft bread crumbs 1 teaspoonfu sat
teaspoonfu papr a cupfu chopped pmentos
4 we-beaten eggs cupfu butter or chc en fat
ut chc en nto sma peces m we wth other ngredents pac n
buttered mod ba e n a sow oven (325 ) unt done, about 20 or 25 mnutes
serve wth the foowng sauce:
t cupfu butter 1 pound can (or fresh) mush-
t cupfu God Meda four rooms
2 egg yo s, we beaten 1 tabespoonfu chopped parsey
t cupfu cream 1 tabespoonfu emon uce
2 cupfus chc en broth
Saute mushrooms n haf of the butter coo a unt thc .
MRS. IE.I.I M A. A RES, wfe of ongressman Ayres (Kansas).
HI KEN SAUTE ITH MA AGA GRAPES
Un ont a chc en season wth sat and pepper toss nto saucepan wth
2 ounces of butter when ghty brown, remove chc en and pace on patter
put nto pan cupfu of rch cream and cupfu of meat gravy et bo for
10 mnutes add 2 dozen of maaga grapes et bo for 1 more mnute add
uce of emon and 1 ounce of butter coo agan for 5 mnutes pour over
the chc en. Ths recpe can be used aso for any other fow or game and for
por chops, vea cutets, or stea s.
Hote Powhatan, ashngton, I). .
HI KEN SHORT AKES
2 cupfus four teaspoonfu sat
3 teaspoonfus Roya ba ng 1 egg
powder cupfu water
4 tabespoonfus shortenng
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O , GAME, AND DRESSINGS 287
Sft together four, ba ng powder, and sat add shortenng m n thor-
oughy wth stee for add egg and suffcent water to ma e soft dough cut
wth any arge bscut cutter whch has been dpped n four, or haf f greased
muffn rngs whch have been paced on ba ng pan ba e n hot oven at 475
. 10 to 12 mnutes these shortca es spt and ether buttered or not, as
desred, fed wth hot creamed chc en or mushrooms ma e a decous dsh
f 1 tabespoonfu sugar s sfted wth the dry ngredents, these shortca es can
aso be used wth any frut desred ths recpe ma es 6 shortca es.
MRS. Kmy. K, D. HA S, wfe of e - ongressman uys (Mssour).
HI KEN SOU E
Grnd the breasts and ver of 2 fows 7 tmes wth some cod butter and 1
yo of egg afterwards pass t through a fne seve m 1 whoe egg, a tte
sat and pepper, and 22 tabespoonfus of cream very hardy whpped the
cream shoud be put n a tabespoonfu at a tme grease a mod wth some
cod butter sprn e wth potato four and bread crumbs put the m ture n
the mod cover wth d put n a pan wth water ba e n oven for 1 hour
serve warm wth creamed mushrooms, red currant ey, and some nd of
potatoes.
MME. . BOSTROM, wfe of the Mnster of Sweden to the Unted States.
HI KEN SOU E
3 cupfus chc en, ground 1 can mushrooms, ground
3 eggs, beaten ayenne pepper, dash of
1 tabespoonfu butter Sat and pepper
1 teaspoonfu onon uce
M chc en, eggs, butter, onon uce, and mushrooms beat hard pace
n mod steam 1 hours season to taste may be served wth whte sauce,
carrots, and peas.
MRS. ANDRE . MA , wfe of ongressman May (Kentuc y).
HI KEN SPAGHETTI
1 chc en, cut up 1 pound round stea , chopped
1 cupfu ove o fne
Butter, a tte of 2 cans tomatoes, sod pac ed
2 onons, arge, chopped fne Parmesan cheese, grated
hc en ver, heart, gzzard 2 bades garc
1 sta ceery, chopped Parsey, chopped fne
2 green peppers, chopped fne
Bo cut up chc en unt we done et stand ta e a s et and heat ove
o and butter add onons, peppers, and ceery to hot o coo unt done
add chopped round stea brown m we add tomatoes et smmer 1 hour
a short tme before usng, add chc en stoc and gbets chopped fne have
ready the garc and parsey, chopped fne, and grated Parmesan cheese coo
spaghett n ette of bong water wth a tte sat when done, dran n
coander put a ayer on a patter wth sauce on top sprn e cheese over
sauce repeat ayer by ayer unt a used serve chc en on top.
MRS. AREN E . Dm/, wfe of Senator D ( ashngton).
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288 THE ONGRESSIONA OOK BOOK
HI KEN TAMA E GOU ASH
( or 6 8 persons)
4 cans boneess chc en tamaes 1 sma can chc en
1 can corn t pound grated eastern cheese
pac age egg noodes 1 can tomato sauce
1 sma botte stuffed oves orcestershre sauce
1 sma can mushrooms Sat to taste
oo egg noodes n sated water and dran save enough grated cheese
to cover top m a ngredents together thoroughy and put n buttered
casseroe ba e n sow oven about hour put rest of cheese on top and
brown the ast few mnutes.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
HI KEN TERRAPIN ( rench Recpe)
1 pound ver 1 teaspoonfu orcestershre
6 hard-boed eggs sauce
1 tabespoonfu butter 1 gass synthetc wne favorng
1 heapng tabespoonfu four 1 cupfu m
1 teaspoonfu sat 1 cupfu cream
1 tabespoonfu emon uce
Mnce ver str t nto the meted butter nto whch has been added
orcestershre sauce, emon uce, papr a, and a dash of red pepper add the
four do not hod t over the hot fame unt you add 1 cupfu m str
constanty over bong hot water add the dced hard-boed eggs add the
cream and when ths has boed, add the wne, strrng constanty. Have hot
boed homny ready to serve on pates, whch must be hot.
The Into MRS. RED T. DUBOIS (Idaho).
IT HI KEN
2 pounds vea stea 1 egg
2 pounds of por tenderon, I cupfus water
about nch thc 1 cupfu m
rac er crumbs
ut the vea stea and por tenderon n I --nch s uares put on a
wooden s ewer, frst a pece of por , then a pece of vea, unt 4 peces are
used ro n crac er crumbs and egg, brown we on a sdes put nto a
roaster or fryng pan add water and ba e about 1 hour add a cupfu of m
to ma e the gravy. Ths ma es from 18 to 20 cty chc ens.
MRS. MI TON . AI.D E I,, wfe of ongressman adwe ( orda).
HI KEN ORN MEA A ARM RE IE
Thoroughy bo corn mea, brng to a mush remove from pot so t w
retan ts form and can be easy sced serve wth foowng sauce: Ta e
1 sprng chc en, cut t nto sma peces pound of butter n a pan and
permt to met very sowy add 1 onon sced very thn and cut nto sma
peces accordng to taste when onon s brown, remove onon and put n
chc en favor wth sat, pepper, sage, papr a, and ceery when chc en
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O , GAME, AND DRESSINGS 289
s thoroughy brown, add chopped parsey accordng to taste after parsey s
added and chc en s brown, put n 1 arge can of tomatoes bo 40 mnutes
bong must be sow n the ast 15 mnutes wth cover off so as to get sauce
good and thc pour ths generousy over the sced corn mea serve. Once
corn mea served n ths fashon s tasted, there w be such a demand for
corn mea we w not have any more farm probems n the Mdde est.
HON. 'nuh. o H. A GUARDIA, e - ongressman (New or ).
REAMED HI KEN PU S ITH MUSHROOMS
1 cupfu bong water teaspoonfu sat
cupfu butter or chc en fat s teaspoonfu soda
1 cupfu sfted four 3 eggs
Pour the bong water over the butter or chc en fat pace on the stove n
a saucepan brng to the bong pont add four and sat coo unt t
forms a smooth paste, strrng constanty coo add the unbeaten eggs, one
at a tme, beatng n each one unt the m ture s smooth and addng the soda
wth the ast egg drop on a buttered tn a dessert spoonfu n a pace ba e
about 40 mnutes n a moderate oven these puffs may be ba ed eary u the
day and reheated at servng tme.
ream hc en ng
1 cupfu cream 4 tabespoonfus butter
1 cupfu chc en stoc , seasoned 1 pmento cut n bts
whe coo ng wth onon, 1 green sweet pepper, mnced
pepper, sat, and bay eaf cupfu four
2 cupfus coo ed chc en, cut n teaspooufu sat
sma peces 1 teaspoonfu onon grated
1 can mushrooms, fresh pre- Dash of papr a
ferred teaspoonfu pepper
Met the butter n a doube boer add onon, pepper, pmento, parsey,
and coo 10 mnutes add the four bend we, then add the m combned
wth the chc en stoc sowy, strrng constanty coo unt t thc ens and
add the chc en and mushrooms, whch have been sauteed n butter. hen
thoroughy heated, f the puffs decorate wth peces of red pmento ceery
sta s stuffed wth cream cheese, chopped wanuts, and stuffed oves ma es t
a nce uncheon dsh serve ppng hot.
Mss, O D ENNINGS BAKER, daughter of e - ougressnuu Edward U. Hays (Mssour).
REME DE O AI E
Grnd the meat of a boed chc en add 1 cupfu of bread crumbs, 1 tabe-
spoonfu of chopped parsey, 1 medum-szed grated onon season wth sat,
bac and red pepper, and a tte nutmeg mosten wth cupfu cream,
cupfu chc en broth and 2 whoe, sghty beaten eggs chop can of mush-
rooms, reservng the rest for garnshng, and pace n the beaten m ture put
n a we-greased mod and bo 45 mnutes serve wth cream sauce. Peas may
be substtuted for mushrooms, f preferred.
MRS. IRGI HAPMAN, wfe of ongressman hapman (Kentuc y).
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290 THE ONGRESSIONA OOK BOOK
REO E GUMBO
1 arge chc en, boed and cut 3 onons
nto sma peces ew coves
1 pnt oysters A pnch of nutmeg
5 or 6 crabs, cut up 1 cupfu chopped ceery and
2 cupfus shrmp, peeed parsey m ed
1 uart o ra Sat to taste
1 green pepper Dash of red pepper
Ma e rou of 2 tabespoonfus of ard and 2 spoonfus of four, fry season-
ng n ths after removng grease from water n whch chc en has been boed,
pour over a the ngredents, addng enough water to cover we steam about
2 to 2 hours serve wth rce coo ed dry.
MRS. . B. As E , wfe of e - ongressman A.sv.-H ( ousana).
URRIED HI KEN A A INDIA
Breasts of chc ens, ether 1 onon
boed or broed Butter
1 cocoanut, grated urry powder to taste
1 uarts m upfu of cream
Green gnger about the sze of ornstarch, enough to thc en
thumb Sat to taste
1 cove of garc
or curred sauce frst grate the cocoanut pour over the m et t stand
for 1 hour or so stran and s ueeze through cheesecoth fry n butter the
onon, gnger root, and the garc when done, add the curry powder, the cocoa-
nut, and m , whch has been straned stran the combned ngredents
add cream et smmer awhe stran agan and thc en add sat, but do not
et t bo add the sat sowy, otherwse t w curde when done, add to
the chc en breasts serve. th ths s served n a curry set of 9 compart-
ments: hutney, uartered emon, Bombay duc (powdered), cucumber saad,
tny partces of chopped onons and chves, chopped bacon, grated fresh cocoa-
nut, and fnay, chopped yo of egg and whte of egg.
MRS. HIRAM . OHNSON, wfe of Senator ohnson ( aforna).
RIED HI KEN
hc en our
Sat at, butter, 2 ard
M Hot water
ean cut up chc en about 12 hours before t s to be served sat, spread
on patter n ce bo to ch thoroughy when ready to coo , rnse off most
of the sat dp n m ro n four fry n fat unt a goden brown pour
off grease add sma uantty of hot water et smmer 30 mnutes.
MRS. HARO D McGuoN, wfe of ongressman McGugn (Kansas).
URRIED HI KEN A 'INDIENNE
Snge, draw, and wash a 4-pound chc en cut nto 8 peces pace the
peces, fesh sde down, n a saute pan pour over 2 ounces hot butter fry
ncey on both sdes sprn e wth 2 ounces of chopped onon contnue to fry
wthout brownng onons sprn e wth 2 ounces four fry 2 mnutes onger
add 1 pnts of stoc or water bo and add 1 appe pared and cored and cut
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O , GAME, AND DRESSINGS 291
nto dces and fred nce brown, wth 1 ounce butter add 1 heapng teaspoon-
fu curry powder, tte sat, 1 sma cove of garc, crushed, 1 heapng tea-
rfufu of Indan chutney, whch has been chopped fne cover pan coo
vy about 45 mnutes serve n border of rce, hot, we draned, havng been
coo ed n penty of water for 20 mnutes.
HON. AM KKH- . ME ON, e -Secretary of the Treasury.
REN H HRISTMAS PATE
(Meat and Game)
(Ths curous od recpe, whch has been n use n the duPont famy snce
1800, was brought from rance at that tme. The pate s usuay made at
hrstmas and served cod for uncheon or for ate supper.)
rust
1 pound butter 2 pounds sfted four
ut the butter through the four unt t dsappears add 2 fu common
tumb ers of ce water nead t steady for hour beat wth a rong pn
10 mnutes put n the refrgerator about 9 hours.
ontents of Pe
1 boned tur ey, about 13 pounds 6 pounds vea
1 boned chc en 6 boed sheep tongues
6 boned partrdges ( ua) 2 pounds sat por fat
2 pounds por (for sausage boed fresh beef tongue
meat) 2 sma cans of truffes
Sausage Meat
6 pounds vea 2 pounds por
hop very fne season wth sat, cayenne pepper, nutmeg, grated coves
add the yo of 1 egg for each pound of meat season we or t w be fat.
Drectons
Bone a the brds and the tur ey ma e sausage meat the day before
ba ng the pe ma e the crust n the evenng so that t may reman n the
refrgerator overnght, about 9 hours when everythng s prepared, put boned
tur ey n the mdde of pan and pac brds and sausage meat around t the
crust shoud be roed ute thc the top crust shoud have a hoe cut n the
mdde wth a coo e cutter or the top of a sma ba ng powder bo a
"stopper" shoud be made by crust oosey roed and nserted ths s to aow
some of the steam to escape ba e 4 hours n arge pan a dshpan w do
put drp pan underneath.
The ate M s. O EMAN Dv oNT (Deaware).
HOT HI KEN AND O STER RING
(Serves 6 to 8 persons)
1 cupfu raw oysters 1 pnt mnced chc en
cupfu fney shredded bread 2 eggs, sat, and pepper
crumbs
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292 THE ONGRESSIONA OOK BOOK
hop the oysters add the chc en, bread crumbs, eggs beaten separatey,
and sat and pepper to taste put m ture nto we-buttered uart rng mod
and ba e n pan haf fed wth water turn out and f center wth parsey
potatoes, or any preferred vegetabe, we draned garnsh wth emon and
parsey. (Nce for any eft-over tur ey, chc en, etc.)
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
E IED HI KEN
1 chc en, good szed 1 pnt broth
8 eggs 1 pac age geatn
oo chc en unt tender wth a tte emon uce hard bo 8 eggs put
chc en through meat grnder chop eggs add a tte cod water to geatn
add hot broth ta e haf of chc en put on ba ng pan add part of geatn
wth broth and pac add eggs and pac a tte broth add rest of chc en
and broth pac frmy set on ce.
MRS. PAT HARRISON, wfe of Senator Harrson (Msssspp).
OK AHOMA BOI ED HI KEN
hc ens, young pound butter
1 uart vnegar cupfu sat
Pace, over a deep bed of coas, a campng gr or a strong rac of fne
chc en wre ay on gr (open sde down) young chc ens, dressed and cut
n haves baste chc ens, whe coo ng, wth a sauce made of vnegar, butter,
and sat appy the sauce wth a coth ted to a ong stc when brown and
tender, put n warm pan coo sowy serve chc en to each person ths
chc en s good for pcnc suppers.
MRS. I IAM . HASTINGS, wfe of ongressman Hastngs (O ahoma).
PI AU O HI KENS
ut up n 4 peces each, 2 sma chc ens weghng no more than 1
pounds apece, obtanng 2 egs, 2 breasts from each fry them for a few mnutes
n butter then mosten to ther heght wth chc en stoc , addng a bunch of
parsey garnshed wth aromates, and seasonng wth sat, pepper, and spces
coo the whoe sowy, beng most partcuar to remove the tenderest peces as
rapdy as they are done and transfer them nto another saucepan stran the
stoc remove ts fat pour the ud over the meats wth 4 gs of bong
stoc added then throw n pnt of arona rce for every uart of broth,
and a tte powdered saffron coo the rce for 10 mnutes on a good fre, then
wthdraw t to the corner of the stove to contnue coo ng for 10 mnutes
onger. The rce shoud now be dry and tender fnsh by ta ng t off tho
fre, and ncorporatng nto t 2 ounces of fresh butter dvded n sma pats
dress the stew n a deep dsh or a vegetabe dsh.
Hote Raegh, ashngton, D. .
PRESSED HI KEN
(Ths serves 16 persons)
oo 2 5-pound chc ens unt thoroughy done season whe coo ng wth
sat and pepper pc off the bone cut up ute fne crosswse of the gran
wth sharp nfe or scssors ta e about 2 eupfus of the uor thc en t
wth four, medum thc add enough of ths to chc en so that t seems
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O , GAME, AND DRESSINGS 293
soft as one m es t turn nto a gass or chna dsh cover wth o paper
pace n refrgerator to harden ta es 6 to 8 hours to harden so that t
w sce ths can be made the day before t s to be used,
Mas. ASSIUS . DO E , wfe of ongressman Dowe (Iowa).
PRESSED HI KEN
2 cupfus coo ed chc en, dced 1 cupfus hot chc en stoc
/2 cupfus hard-coo ed eggs, 1 dozen stuffed oves, sced
dced . 3 pmentos, cut fne
cupfu bread crumbs Sat and pepper
ombne chc en, eggs, crumbs, and seasonng pour nto ths the hot
stoc and str thoroughy coo and add oves and pmentos ch under
.weght ths ma es 10 servngs.
MRS. I1.I.IAM D. Mc AR ANE, wfe of ongressman Mc arane (Te as).
PRESSED HI KEN
1 arge, fat hen 1 bo geatn
10 eggs, boed 2 cupfus chc en broth
1 bunch ceery, chopped Sat, red and bac pepper
3 or 4 sprgs parsey 1 emon, uce of
Bo hen unt very tender bo eggs coo both we grnd meat of hen
and eggs wth coarse chopper cut ceery and parsey very fne dssove geatn
n hot chc en broth m thoroughy the dry ngredents and the ud put
n mod pace n refrgerator unt congeaed sce ths serves about 40
persons.
Mt-s. OHN . MoSwAN, wfe of ongressman McSwan (South arona).
PRESSED HI KEN MO D
1 arge 4- or 5-pound chc en 4 or 5 hard-boed eggs
Bo unt meat s amost ready to eave bone and coo thoroughy mnce
or grnd, f preferred, eepng dar and ght meat separate season each wth
sat and pepper mosten thoroughy wth the stoc , whch has been boed
down enough to contan suffcent geatn to ma e the oaf frm when cod
pace the dar meat nto mod wth spoon pac unt frm and we set pace
n ayer of sced eggs ( udge thc ness by chc en ayer) pace whte meat on
the eggs, pac and press as before garnsh wth grated eggs. If a hot dsh
s desred, serve wth a hot mushroom sauce.
MRS. RORERT RAMSPE K, wfe of ongressman Ramspec (Georga).
S A OPED HI KEN
oo 2 chc ens n bong water unt tender remove s n and bones
season wth sat and pepper to taste put a ayer of the meat n a mod add
a ayer of coo ed noodes add a ayer of the foowng sauce: Three tabe-
spoonfus meted butter add 3 tabespoonfus four season to taste add 3
cupfus of warm chc en stoc and 1 cupfu m or cream coo smooth sat
to taste pour over chc en and noodes repeat unt dsh s fu cover wth
crac er crumbs brown n oven.
MRS. AMES G. STRONG, wfe of e - ongressman Strong (Kansas).
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294 THE ONGRESSIONA OOK BOOK
SMOTHERED HI KEN ITH GRA
3-pound chc en our
Sat Butter
ean chc en thoroughy, spt pace nec , heart, ver, gzzard, ends of
wngs and feet, f you have them, n covered saucepan cover wth water
bo on top of range rub chc en thoroughy wth sat four and brown on top
of range pace n smotherng pan fec wth butter pour sma uantty of
chc en soup made from ver, heart, gzzard, and rest n bottom of smotherng
pan pace n oven coo 45 mnutes to 1 hour. To ma e gravy, remove
chc en from smotherng pan pour n some of the chc en soup str, scrap-
ng pan add sma uantty of browned four serve very hot there w be
enough chc en soup to serve a sma famy the ne t day.
Mts. GEOROE BURNHAM, wfe of ongressman Burnham ( aforna).
HI KEN SOU E
1 cupfu very rch m 2 egg yo s, beaten
1 teaspoonfu four, mostened eery, sat, and whte pepper
wth cod m 2 egg whtes whpped unt stff
1 cupfu fney cut chc en
Heat m n doube boer add mostened four when thc , add chc en
and egg yo s coo 2 mnutes add seasonngs and whpped whtes butter
rame ns f wth m ture ba e n moderate oven unt a nce brown when
removed from the oven, pace a sprg of parsey n the center of each rame n,
or ba e n buttered mods serve unmoded on a hot patter garnshed wth
parsey or watercress and emon.
MRS. GEORGE . NORRIS, -wfe of Senator Nors (Nebras a).
SPANISH HI KEN
One chc en, boed cut meat off bones add to 1 pac age spaghett, boed
and banched, 1 can peas, 1 can pmentos, and 1 can mushrooms, dced, 1 pnt
cream sauce made of 1 cupfu whte sauce and 1 cupfu chc en broth. ery
good to use n pattes, f desred.
MRS. . K1ANE AMES, wfe of ongressman ames (Mchgan).
STE ED HI KEN ( I IPINO DISH "ADOBO")
1 3-pound chc en teaspoonfu sat
cupfu vnegar bac pepper, n grans
1 cupfus water Bay eaf
ut chc en n sma peces wash we put n deep fryng pan m sat,
vnegar, and water together pour over the chc en sprn e over the grans
of pepper and a few bay eaves cover fryng pan coo over a medum fame
unt chc en s coo ed str occasonay to brng the peces n the bottom
over when amost done, ncrease the fame str t over unt the water s
amost gone and meat becomes brown. Ths dsh goes very ncey wth boed
rce coo ed dry and wth stewed eggpant.
MRS. OAMI O Osus, wfe of Resdent ommssoner of Phppnes.
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O , GAME. AND DRESSINGS 295
TERRAPIN HI KEN
1 uart cod chc en, free from 2 raw egg yo s
s n and fat, cubed cod 1 cupfu stoc
beef or vea may be used 1 cupfu cream
Nutmeg, gratng of teaspoonfu ground coves
teaspoonfu mace Sat and cayenne pepper
3 tabespoonfus butter 2 tabespoonfus four
3 hard-boed eggs 1 teaspoonfu emon uce
hop chc en ver and hard-boed eggs rather coarse add sat, pepper, and
spces put butter n fryng pan when meted, add four and str unt smooth
and frothy graduay add stoc put on a hot part of stove and str for 3
mnutes add cream, eavng 4 tabespoonfus str for 1 mnute add chc en
m ture et smmer 8 mnutes beat yo s of raw eggs add cod cream and
add to chc en str 1 mnute remove from fre add emon uce serve at
once on toast.
MRS. THOMAS U. ,M. KMI M, , a founder of the ongressona ub
and wdow of the ate ce Presdent Marsha.
ROAST DU K
Parbo the duc unt tender pace n roastng pan cover wth dressng
made as foows: Three cupfus whte bread crumbs, 2 cupfus corn mea, 1
arge onon add sat, pepper, and sage to sut taste mosten wth warm
water rub to a smooth paste put 3 arge spoonfus ard n fryng pan coo
the dressng unt onona are tender cover the duc wth dressng pace n
oven aow t to brown.
HON. GEOROR . P. HUNT, e -Governor ot Arona.
SUPREME O DU K ING, BIGARRADE
oo the breast of duc ng n butter unt done, for about 20 mnutes
ma e a brown sauce add currant ey and a tte orange uce et smmer
down pass t through a straner garnsh top of duc ng wth sced oranges
and orange s n pour the sauce over a.
MRS. BEN . AIR HI D. wfe of e - ongressman archd (New or ).
HO TO OOK A I D GOOSE
After pc ng and carefuy ceanng, soa the goose n cod sat water for
2 hours ta e out of water dry pace n the dressng, oyster dressng beng
the best te up to prevent dressng from comng out pace n roastng pan,
wth four underneath pace butter on goose, the amount dependng on how
fat the goose s pace sma peces of ceery, aso sat and pepper, n the
pan. Pace goose n oven, but do not cover unt goose and four become
brown, but not too brown then pour n about 1 uart of water and cover
pan baste every 10 or 15 mnutes coo at medum heat unt fesh begns to
eave the breast bone and the egs are tender do not stc for n goose,
but put for under t to turn t usuay ta es from 3 to 4 hours to coo
goose, accordng to sze and age eep goose we basted and have enough
water n pan, so that gravy does not become too thc .
MRS. I IAM E. HUMPHRE , wfe ot er- ongressman Humphrey ( ashngton).
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296 THE ONGRESSIONA OOK BOOK
GUINEA
2 tabespoonfus butter 2 tabespoonfus orcestershre
1 onon, cut fne sauce
1 tabespoonfu four 1 teaspoonfu tchen bou uet
1 teaspoonfu obster sauce 2 cupfus bong water
1 tabespoonfus A sauce
Pace gunea n pan and ba e for 3 hours. Ths recpe s for 1 gunea.
MRS. M. E. TRAPP, wfe of e -Governor of O ahoma.
GUINEA HI KEN ENETIENNE
Have some tender gunea chc ens cean hem ready to roast coo n a
moderate oven spread over durng the coo ng some sat, pepper, butter, and
sour m et coo for hour or 1 hour then remove from the pan and
put n the pan 1 tabespoonfu four, more m , cupfu good stoc , and a
few spoonfus Sherry or Newburg sauce et t bo for a few mnutes then
stran nto a sma saucepan. Have ths ready to serve aso. or garnshng,
a few sced ordan amonds, red and green peppers, truffes, and some rasns.
hen ready to serve, cut up the guneas and put ths a around serve the
sauce separatey. One coud aso serve some currant ey.
MRS. PETER G. GERR , wfe of e -Senator Gerry (Rhode Isand).
GUINEA HEN ITH SPANISH SAU E
(Orgna 100 prze recpe)
1 gunea hen (or chc en may be 2 Spansh onons, sced
used) 1 sma can mushrooms
1 cupfus evaporated m , 4 tabespoonfus butter
unduted Tny pnch soda
1 medum-szed can tomatoes 2 cupfus water
1 pmento, mnced Dash cayenne pepper and sat
2 arge sweet green peppers, cut to taste
fne
Seect a fat, young gunea hen, dress, cean, and put nto a ba ng pan wth
1 cupfu of hot water rub fow wth butter coo rapdy unt we started,
then moderatey, and when haf done add the sat and more water as needed
there shoud be 2 rch cupfus of broth when fnshed when the gunea s tender,
remove from oven and separate nto peces at the onts, eavng peces whoe,
and return to the ba ng pan fry the onon to a goden brown n the butter
and add soda to the tomatoes combne the m and broth, add the other
ngredents, and brng to bong pont on top of stove, strrng a the whe
eep bac enough of m to ma e a thc enng of the four and add to the
sauce remove from fre and pour over the gunea set ths to smmerng n a
moderate oven unt the fow s tender enough to fa from the bones when
eaten serve ppng hot on a patter wth parsey, f you wsh. Be sure to
have the sauce coo ed to the consstency of cream gravy.
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
PHEASANTS
Pheasants shoud be pc ed dry, snged, and drawn do not wash unt
ready to coo then rnse thoroughy n runnng water cut through the
mdde of the breast and ay fat on broer bro over hot coas unt seared
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O , GAME, AND DRESSINGS 297
on both sdes to eep n uces ay n pan, sat and pepper, dredge wth four
add generous peces of butter, sma amount of water ba e, bastng fre-
uenty 1 hour shoud be enough tme to coo a pheasant. It s we to
have a few stc s of wood ready to put on the fre, as the brong w reduce
the oven heat, at east when a coa fre s used.
MRS. ous T. Io ADDEN, wfe of ongressman Mc adden (Pennsyvana).
PARTRIDGE, A SATIAN ST E
Roast partrdge wth ard serve n casseroe sauer raut wth peeed grapes
and brased goose ver, the breast of partrdge, sce of crsp bacon, brown
butter sauce sour creme part, potato cro uettes.
S.S. George ashngton, . S. nes, . M. SczrERT, hef.
TURKE A A BURBANK
( rom The Stag oo Boo )
or an ordnary 10-pound tur ey, steam 2 hours, or unt the musces of
the eg can be ready perced wth a for ta e steamer from the fre and
carefuy remove the tur ey to a roastng pan meanwhe prepare the dress-
ng as foows: One oaf of bread, sced and toasted to a ght goden coor
whe hot, spread butter on each sce, ust as a hungry boy woud e t.
Pace n a deep dsh the coo ed gbets, wth the uce of 1 emon and 3 whoe
arge onons, shoud be ground a together n a meat grnder.
One teaspoonfu sat, teaspoonfu cayenne pepper, 1 teaspoonfu pow-
dered sage, 2 teaspoonfus summer savory, and 2 tabespoonfus sugar shoud
be we sfted and then added to the ground vegetabes and gbets, and wth
the meat uce saved from steamng, thoroughy m ed wth the bread, to
about the consstency of thc mush. After fng, the tur ey shoud be paced
n an oven not too hot, and sowy roasted 1 hour or more. Prepared as above
tte or no bastng w be necessary, but a few thn sces of bacon ad over
the fow w add favor. Add no oysters or chestnuts.
TURKE AND NEAR A O S
Tur eys are tenderest and ucest when stuffed wth heavy seasoned,
especay sat and pepper, ute wet dressng pace n a roastng pan wth
sma amount of grease n bottom but no water cover the whoe top of
tur ey wth thn ong sces of sat por whch remans on top to wthn
hour before t has fnshed roastng put a sma amount of hot water n the
pan baste the tur ey 2 or 3 tmes when t s fnshed.
MRS. KE PITTMAN, wfe of Senator Pttman (Nevada).
ORN BREAD DRESSING OR HI KEN OR TURKE
Soften the bread, ether cod or hot, wth water add 6 or 7 cod bscuts
and 1 cupfu coo ed rce chop nto ths 1 medum onon, ceery, parsey, red
pepper and sat add nuts f desred stuff fow ba e n covered butter unt
tender sew up the openng of fow after stuffng.
RS. AMES B. AS E , wfe of e - ongressman Aswe ( ousana).
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298 THE ONGRESSIONA OOK BOOK
HI KEN DRESSING
To be dropped n ud after ba ng and brownng chc en and coo ed
unt done brea up nto arge crumbs sma oaf bread mosten wth pnt
hot m add 2 tabespoonfus butter, 1 egg, we beaten season wth sat
and pepper, other seasonngs as desred ma e n bas drop nto ud and
coo .
MRS. M. . PHE AN, wfe of e - ongressman Phean (Massachusetts).
HI KEN OR TURKE DRESSING
2 cupfus bread crumbs, dry Sat and pepper
1 medum onon, cut fne Poutry seasonng
1 cupfu ceery, cut fne 4 tabespoonfus butter
Add onon and ceery to bread crumbs season add butter.
MRS. KIKUK BURNHAM, wfe of ongressman Burnham ( aforna).
BAKED S UAB DRESSING
3 cupfus wd rce Butter, sze of an egg
1 cupfu rasns 1 egg, unbeaten
1 teaspoonfu sage
Bo rce add rasns and sage when coo, stuff s uab.
MRS. HAR ES E. INTER, wfe of e - ongressman nter ( yomng).
TURKE DRESSING, SOUTHERN ST E
1 arge pan cor n bread 2 tabespoonfus butter
2 eggs 1 sma ceery heart
2 cupfus nut meats Sat and seasonng
1 arge onon
Ma e a arge pan of rather dry corn bread the day before one ntends
to ma e the dressng crumbe corn bread we use hands for ths and for
m ng chop onon fne fry n butter unt goden brown n coor add to
corn bread chop nuts, but n arge peces add to m ture chop ceery fne
add to m ture season to taste add eggs m thoroughy ths w ma e
enough to stuff a arge tur ey f any s eft over, ba e t n a sma pan for a
sde dsh. M ed nut meats are very good pecans, wanuts, banched amonds,
and a few Braz nuts gve a fne favor.
MRS. . D. TAROR, daughter of e - ongressman . P. Martn ( ousana).
TURKE DRESSING ITH O STERS
1 oaf stae bread, bro en up Butter, sze of an egg, meted
fne 1 teaspoonfu emon uce
1 cupfu Engsh wanuts, cut 1 pnt oysters, cut fne
fne 1 tabespoonfu sat
1 teaspoonfu onons, cut fne
M n the order gven.
MRS. T. . O HRAN, wfe of ongressman ochran (Pennsyvana).
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O , GAME, AND DRESSINGS 299
HESTNUT STU ING OR TURKE
2 uarts stae bread crumbs, 2 onons, sze of hen egg, mnced
fney crumbed fne
cupfu meted butter 1 pnt oysters ground through
1 tabespoonfu sat food chopper
1 teaspoonfu whte pepper 1 cupfu chestnut four as fne
1 teaspoonfu summer savory as can be ground through
1 cupfu ceery, cut fne a coffee m
M thoroughy wth suffcent warm m to proper consstency.
HON. o DONAHE , e -Governor of Oho.
REN H STU ING OR TURKE
pound round stea , top 1 arge onon
pound vea, shouder 8 sces whte bread, toasted
1 pound chestnuts Sat, pepper, and ceery sat
oo meat unt tender n enough water to ma e a most dressng wash
and bo chestnuts about 15 mnutes remove shes and s n coo pass
meat, chestnuts, onon, and toasted bread through meat grnder sat pnd
pepper to taste.
MRS. E I HERERT. wfe of Senator Hebert (Rhode Isand).
I D RI E
(Stuffng for wd game, s uab, or duc )
3 cupfus wd rce, coo ed 1 tabespoonfu four
3 eggs Butter, ump of
1 onon, grated Seasonng
eery seed
oo rce n at east gaon of water put n a coander wash thor-
oughy wth cod water, eavng the grans whoe et t stand on ce overnght
to rpen m we wth the eggs, butter, seasonng, and onon f used add a
sma uantty of corn mea f dressng s not stff enough.
MSS. HOMER T. BONE, wfe of Senator Bone ( ashngton).
RANBERR SAU E
2 cupfus sugar 1 uart cranberres
1 cupfu water
Bo 15 mnutes put through a seve et coo.
MRS. GA E II. STA KER, wfe of ongressman Sta er (New or ).
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300 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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E IES, AMS, ONSER ES, AND PRESER ES
RUITS AND EGETAB ES ARE HEA TH AIDS
To ma e ey from any nd of frut or berres, put the frut to coo wth
ust enough water to cover. hen tender enough to mash we, pour nto a
cheesecoth bag to stran. or e ceent resuts and to nsure a beautfu-
coored ey, do not s ueeze or force the frut, but et t graduay drop
through the bag, preferaby overnght. The ne t mornng add cupfu of
sugar to every cupfu of uce and bo about 20 mnutes. ruts that are
stubborn about eng may have emon or tart appe added. Good ey shoud
sce wth a nfe when cod.
Preserves are made by coo ng e ua pounds of sugar and frut unt thc
and srupy. Amost any frut can be made nto preserves, and two or more
fruts may be combned to sut the taste, such as pneappe wth aprcots or
peaches. Preserves are usuay served wth hot buttered bscuts or scones,
whe ey s an accompanment to meats or fow.
Mus. I IAM E. E ANS, wfe of ongressman Evans ( aforna).
A E ANNING HINTS
ash top of can before usng can opener ta e out contents of can m-
medatey upon openng can canned goods have a better favor f the con-
tents stand a short tme before usng bo a canned vegetabes for 5 mnutes
before usng coo before ma ng them up nto a saad.
APRI OT ONSER E
pound dred aprcots pound amond nut meats
1 can shredded pneappe 1M- cupfus sugar
Soa aprcots 30 mnutes n warm water wash and coo unt very tender
and rub through coander add pneappe and sugar coo 45 mnutes coo
partay and add nut meats.
MRS. . . RAMSE ER, wfe of e - ongressman Ramsey er (Iowa).
APRI OT-PINEAPP E ONSER E
Soa 1 pound of dred aprcots n 4 cupfus of water 2 days pour over
ths 1 cupfu pneappe uce and coo genty hour then add 8 cupfus
sugar and the pneappe from 1 medum-szed can coo unt the re ured
thc ness.
MRS. OS AR E. B AND, wfe of e - ongressman Band (Indana).
URRANT ONSER E
5 pounds currants 2 pounds seedess rasns
1 to 2 pounds sour cherres, 3 oranges
stoned
301
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302 THE ONGRESSIONA OOK BOOK
Grate the rnd of 1 oranges cut the rest of the oranges and rnd nto
sma thn sces add A pounds sugar to each pound of frut add tte water
to the currants and e tract uce as for currant ey to the uce add cherres,
rasns, oranges, and sugar coo from 20 mnutes to hour. Sea n ey cups
or ars.
MRS. . HAMPTON MOORE, wfe of e - ongressman Moore (Pennsyvana).
GRAPE ONSER E
8 pounds grapes 1 pound Engsh wanuts
2 sced oranges 4 pounds sugar
1 pounds seeded rasns
ash the grapes press the pup from the s ns cut the oranges n uarters
and sce very thn through the s n put the grape pups n a doube boer
unt softened, then press through a seve to remove seeds add the s n and
orange to the pups and et smmer unt the s ns are tender add the rasns
and sugar and coo down e marmaade.
MRS. ERNEST U. A KERMAN. wfe of e - ongressman Ac erman (New ersey).
GRAPE ONSER E
2 pounds grapes 2 oranges
2 pounds granuated sugar pound pecans
1 pound seeded rasns
Separate s ns from pup put both s ns and pup on to coo put pup
through seve to ta e out seeds put oranges through meat grnder add oranges
to pup and sugar and coo 5 mnutes add rasns to s ns and coo 5 mnutes
put the two together and coo unt rather thc . ust before ta ng from the
stove, add the nuts.
Mas. I IAM . ARNG D, wfe of ongressman Arnod (Inos).
GRAPE ONSER E
5 pounds oncord grapes 3 oranges
5 pounds sugar 1 cupfu Engsh wanut meats
1 pound seeded rasns
ash grapes and remove from stems. Pup and coo pup and s ns
separatey, addng enough water to s ns to eep from burnng rub pup
through a fne coander to remove seeds combne wth coo ed s ns add
rasns, uce and fney shredded rnd of oranges, and brng to bong pont
add sugar and coo 20 mnutes add nuts and coo 10 mnutes onger pour
nto ey gasses and cover wth paraffn to the frst m ture add 1 can of
pneappe cut nto sma peces, usng uce aso.
MRS. . RANK AMES, wfe of ongressman ames (Mchgan).
PEAR ONSER E
Ta e fve pounds of rpe pears and cut n sma peces add 5 pounds sugar
et stand overnght add 1 pound seeded rasns, uce of 3 oranges, uce and
rnd of 3 or 4 emons coo unt t es and add 1 pound of Engsh wanuts.
MRS. OHN MORRO , wfe of e - ongressman Morrow (New Me co).
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E IES, AMS. ONSER ES, AND PRESER ES 303
P UM ONSER E
4 uarts pums, unpeaed 5 pounds sugar
4 oranges, chopped rnd 1 pound Engsh wanuts
1 pound rasns, whoe
ut pums n uarters ta e out stones put a together n ette et
smmer hour coo sowy. Ths ma es 5 pnts.
MRS. OHN . KINDRED, wfe of e - ongressman Kndred (New or ).
P UM AND HERR ONSER E
4 pounds ptted pums, about 4 pound seeded rasns
uarts 2 oranges, sced
3 pounds sugar pound wanuts, n she
Put the rnd of 1 orange and the nuts through meat grnder or cut n
sma peces coo unt thc .
MRS. GEOROE . EDMONDS, wfe of ongressman Edmonds (Pennsyvana).
TOMATO ONSER E
5 pounds tomatoes, rpe pound wanut meats, chopped
3 pounds sugar 2 or 3 peces gnger root
pound rasns
Pee and seed tomatoes coo 2 hours wth sugar add rasns, wanut meats,
and gnger root cut up fne coo unt t ees. Ths ma es 10 gasses.
MRS. RO 0. OODRUIT, wfe of ongressman oodruff (Mchgan).
SOUR HERR ONSER E
2 pounds sour cherres, ptted 2 pounds sugar
2 oranges 1 pnt red raspberry uce
pound rasns
oo a together for 20 mnutes before addng the sugar coo 15 mnutes
after puttng n sugar.
MRS. MARTIN B. MADDEN, wdow of the ate ongressman Madden (Inos).
APP E-RASPBERR AM
1 cupfu raspberres 3 cupfus sugar
2 cupfus appes, chopped fne
Put a together bo 10 or 15 mnutes ths ma es 5 or 6 gasses.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
B A K RASPBERR AM
1 cupfu raspberres, bac 3 cupfus sugar
2 cupfus rhubarb, cut fne
ombne a ngredents heat bo rapdy unt thc put nto ey
sea.
MRS. II. IAM H. ARRAREE, wfe of ongressman arrabee (Indana).
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304 THE ONGRESSIONA OOK BOOK
ORANGE AND PEA H AM
12 arge cng peaches 1 emon
2 arge oranges
ut peaches n peces uarter oranges, eavng s ns on but ta ng seeds
out grnd emon and oranges n meat chopper use e ua amount of sugar
and frut bo about 40 mnutes.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
P UM AM
2 uarts pums 1 emon, grated rnd and uce
5 cupfus sugar of
ash and pt pums add sma amount of water coo 15 mnutes n
covered ette unt s ns are soft add sugar and emon coo unt m ture
s cear sea whe hot.
MRS. KNUTB HI , wfe of ongressman H ( ashngton).
RED PEPPER AM
10 arge peppers, sweet 1 pnt cder vnegar
1 teaspoonfu sat, heapng 3 cupfus granuated sugar
Remove seeds from peppers wash and put through chopper sprn e sat
over et stand 4 or 5 hours dran, remove to preservng ette add vnegar
and sugar coo genty unt t reaches the proper consstency pour nto ey
gasses sea.
MRS. OHN M. O' ONNE , wfe of ongressman O' onne (Rhode Isand).
SE EN- RUIT AM
Strawberres Raspberres
Bac berres urrant ey
oganberres Roya Ann cherres (use doube
Gooseberres amount of cherres)
Ma e am as fruts come n season ma e currant ey (not am) put n
stone croc , addng each frut when coo cover wth cheesecoth use
pound sugar to 1 pound frut.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
STRA BERR AM
2 cupfus arge frm berres 1 teaspoonfu vnegar
2 cupfus sugar
Put a n saucepan coo wthout strrng and contnue bong for 25
mnutes ta e from fre, empty nto bow, and et stand unt cod f ars
and your frut w not rse to top.
MRS. GEORGE P. DARRO , wfe of ongressman Darrow (Pennsyvana).
GRAPE BUTTER
or each pound of frut, measure pound of sugar pc grapes from
stem pup them eep s ns coo pup 15 mnutes n sma amount of
water put through seve to remove seeds combne pup and s ns add sugar
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E IES, AMS. ONSER ES, AND PRESER ES 305
coo unt m ture s thc . or conserve, add 1 orange chopped for each
pound of grapes.
MRS. KNUTE HI , wfe of ongressman H ( ashngton).
EMON BUTTER
1 emon 2 tabespoonfus water
1 cupfu sugar Butter, sze of a wanut
1 egg. beaten
Grate the emon ta e out the seeds beat egg add sugar, water, grated
emon, and butter m a together coo about 10 mnutes str a the tme
whe coo ng to eep t from burnng.
MRS. TIMOTH . AMPRE , wdow of the ate ongressman ampbe (New or ).
EMON BUTTER
2 cupfus sugar cupfu water
cupfu butter 3 emons
3 eggs
Ta e uce of emons and grate rnd cream sugar and butter add eggs,
we beaten coo a n doube boer str unt stff.
M:.-. ANDERSON A TERS, wfe of e - ongressman aters (Pennsyvana).
EMON BUTTER OR TEA AKES
3 emons, grated rnd of 2 ounces butter
3 emons, uce of 3 eggs
1 pound sugar
M we et come to a bo, strrng constanty.
MRS. OHN H. I SON, wfe of e - ongressman son (Pennsyvana).
P UM BUTTER
12 pounds Damson pums 1 uart boed cder
9 pounds sugar
Add water to pums unt one can see t bo sowy for about 3 hours
put through coander add cder and sugar bo 1 hour sea.
MRS. HARO D I KES, wfe of the Secretary of the Interor.
PRUNE BUTTER
7 cupfus prunes, ground, and 5 cupfus sugar
pup of 1 teaspoonfu cnnamon
M bo 20 mnutes pace n hot ars sea.
Mas. MARTIN . SMITH, wfe of ongressman Smth ( ashngton).
APP E E ARIOUS A ORS OR
hen ma ng appe ey n the ordnary way, a number of dfferent favors
may be obtaned by addng a sce of emon to the gass before settng asde
to coo add vana, pneappe, orange, or any desred favorng e tract n-
stead of the emon. Ths s nce to serve wth roast por or fow.
MRS. M.I.. G. UNDER OOD, wfe of ongressman Underwood (Oho).
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306 THE ONGRESSIONA OOK BOOK
RANBERR E
1 uart cranberres 1 pnt water
After washng thoroughy, bo berres unt soft press through a coander
or seve add 1 pound and 2 ounces granuated sugar add a pnch of aoda
after bong starts s m we bo uc y 10 mnutes put n mods wet
wth cod water. Ths w aways e.
MRS. RO AND K /. K, wfe of ongressman Kner (Pennsyvana).
GOOSEBERR BAR- E-DU
6 pounds gooseberres 9 pounds sugar
1 pnt vnegar
Put gooseberres, vnegar, and the sugar on to bo for 20 mnutes add
the rest of the sugar bo for 45 mnutes.
MRS. . E. BRO N, wfe of e - ongressman Brown ( sconsn).
PARADISE E
2 pec appes, red 2 uarts cranberres
12 unces
ut the appes and unces n uarters add the cranberres cover wth
cod water smmer genty unt thoroughy done turn nto a ey bag et
drp a nght measure the uce and for every pnt aow 1 pound of granuated
sugar bo for 8 mnutes s m off a the scum pour nto ey gasses.
MRS. E. HART ENN, wfe of e - ongressman enn ( onnectcut).
PARADISE E
20 crab appes 1 uart cranberres
10 unces
Ma e as any other frut ey combnaton s "heaveny."
MRS. DUN AN U. ET HER, wfe of Senator etcher ( orda).
UIN E HONE
Put 6 pounds sugar and 3 pnts water n a preservng ette bo 10 mnutes
add 6 arge unces whch have been pared and grated coo 30 mnutes pour
nto ey gasses cover wth paraffn when coo.
MRS. .. M M. MORGAN, wfe of e - ongressman Morgan (Oho).
UIN E E
Rub the unces wth a coth unt perfecty smooth cut n sma peces
pac tght n a ette pour on cod water unt eve wth the frut bo unt
very soft ma e a three-cornered fanne bag pour n frut and hang up to
dran, occasonay pressng on the top and sde to ma e the uce run more
freey, ta ng care not to press hard enough to e pe the pup. There s not
much need of pressng a bag made n ths shape, as the weght of the frut
n the arger part causes the uce to fow freey at the pont. To a pnt of
uce add 1 pnt of sugar bo 15 mnutes, or unt t s ey.
MRS. AMES R. MANN, wdow of the ate ongressman Mann (Inos).
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E IES, AMS, ONSER ES, AND PRESER ES 307
PEAR HONE
1 can or pound pneappe 5 pounds pears, ground
3 pounds appes, ground 6 pounds sugar
M a together et coo sowy unt thc .
MRS. MARTIN . SMITH, wfe of ongressman Smth ( ashngton).
AMBER MARMA ADE
1 sma pneappe chopped fne 1 orange
1 grapefrut 1 emon
Sce grapefrut, orange, and emon fne, wth sharp nfe, removng seeds,
use 3 measures of cod water to 1 of frut et stand overnght ne t mornng
bo hard uncovered for 15 mnutes et stand 24 hours measure e ua parts
of sugar and frut bo from 1 to 1 hours, or unt t ees f sterzed
gasses decous wth toast.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
APP E MARMA ADE A A AS ADE
6 pounds ashngton bo ed 6 pounds sugar
appes, pared and chopped 3 cupfus water
fne cupfus gnger root, bro en
M ngredents bo unt the m ture s cear and of consstency of mar-
maade sea n ars ths recpe ma es about 1 gaon.
MRS. .'N I: . DIM,, wfe of Senator D ( ashngton).
ARROT MARMA ADE
12 carrots, raw 3 oranges or emons, uce of
1 teaspoonfu cnnamon, ground 4 cupfus sugar
oves and aspce
Grate carrots combne wth sugar set asde for 1 hour add the spees,
orange or emon uce coo sowy for 1 hour pour nto ars et coo and
sea.
MRS. I IAM M. GEDDEg, member of the ongressona ub.
ORANGE MARMA ADE
2 oranges, arge 1 grapefrut, arge
2 emons Sugar
Put the frut through chopper put cup to cup of chopped frut and water
et stand overnght measure 1 cupfu sugar to each of frut and water et
bo sowy unt t thc ens, about 3 hours.
MRS. ous D. BRANDEIS, wfe of ustce Brandes of the Unted States Supreme ourt.
ORANGE MARMA ADE
1 arge grapefrut 1 arge emon
1 arge orange 2 uarts water
Grnd the fruts add the water et stand overnght n mornng bo for
10 mnutes et stand overnght n mornng add 1 pound sugar to each pnt
of m ture coo unt t es put n tumbers sea wth paraffn.
MRS. . I IAM DITTER, wfe of ongressman Dtter (Pennsyvana).
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308 THE ONGRESSIONA OOK BOOK '
ORANGE MARMA ADE
Oranges ater
Sat Sugar
Pee the oranges very thn and put pees to soa n sat water add 1 tabe-
spoonfu of sat to a uart of water soa 24 hours, more or ess wash and
bo 3 hours n fresh water, changng the water once cut wth scssors as fne
as possbe pee a the whte rnd off oranges and dscard cut oranges n
sma peces and add to the cut rnd add sugar, pound for pound, and bo
hard for 20 mnutes do not sea. ebruary and March s the best tme to
ma e orange marmaade, as oranges are best then and cheapest. One dozen
oranges w ma e about 14 gasses. Ths s the best recpe for orange mar-
maade e tant.
MRS. ROBERT E. E ANS, wdow of the ate ongressman Evans (Nebras a).
ORANGE MARMA ADE
1 orange 1 emon
1 grapefrut
hoose those ght n coor s ueeze uce from a and put baance e cept
seed through meat chopper measure and put 3 tmes as much water as uce
and pup et stand for 24 hours. Second day: Bo 10 mnutes et stand
24 hours. Thrd day: Add 1 cupfu of sugar for each cupfu of ud bo
unt fnshed, about 2 hours, unt cear and ey e even though thn when
dune, t w thc en n a few wee s.
MRS. RUTH HANNA (Mc oRMOK) SIMMS, e - ongresswoman
and wdow of the ate Senator Mc ormc (Inos).
ORANGE AND PEAR MARMA ADE
Ta e 8 pounds of rpe pears core grnd them ta e 3 oranges and 2
emons remove the seeds and grnd them, s ns and a put a ths ground
frut nto a preserve ette add 6 pounds of sugar, strrng t n we brng
t to the bo et coo unt cear then f n ars sea.
MRS. DE I IAMS, wfe of e - ongressman ams (Mane).
PEA H MARMA ADE
6 pounds peaches, after cuttng 1 orange, grated rnd of
2 emons, uce of 5 pounds sugar
4 oranges, uce of
oo sowy str occasonay to prevent burnng.
MRS. GEORGE R. STORRS, wfe of e - ongressman Stobbs (Massachusetts).
PINEAPP E-APRI OT MARMA ADE
1 pound dred aprcots 1 can crushed pneappe, arge
10 cupfus sugar sze
Soa aprcots hour wash cover wth cod water soa overnght put
through meat chopper add pneappe and sugar to the aprcots n the water
they have been soa ed n bo for hour, strrng to prevent burnng resuts
shoud be cear and amber coored.
MRS. ARRO . BEED , wfe of ongressman Beedy (Mane).
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E IES, AMS, ONSER ES, AND PRESER ES 309
RHUBARB MARMA ADE
ut rhubarb nto sm . peces measure wash. To 1 uart of rhubarb add
1 uart sugar, cupfu vnegar, 1 cupfu sma seedess rasns, ground coves,
and cnnamon to taste coo the rhubarb wth a tte soda, put n coander to
dran coo a ngredents together unt done, ess than hour.
MRS. 'Us E. MAPES, wfe of ongressman Mapes (Mchgan).
RHUBARB AND ORANGE MARMA ADE
3 pnts rhubarb 3 pnts sugar
3 oranges
ut up rhubarb shred orange, cuttng through peeng and a m wth
the sugar et stand overnght coo 15 to 20 mnutes.
MRS. RED S. PURNE , wfe of e - ongressman Purne (Indana).
ARAME PEA HES
Aow 2 peaches for each servng pare and eave whoe put nto a warm
fryng pan 1 bera tabespoonfu of butter aow t to brown add 1 cupfu
ght, brown sugar when butter and sugar are thoroughy m ed, add the
peaches and a pnch of sat add water to haf cover the peaches when the
peaches are tender, add 1 teaspoonfu four m ed smoothy n a tte water to
thc en the srup use 1 dozen peaches for ths amount serve hot.
MRS. RO O. OODRU , wfe of ongressman oodruff (Mchgan).
RANBERRIES
1 uart cranberres 1 pnts sugar
1 pnt water
Bo sugar and water together for 5 mnutes put n cranberres cover re-
move from fre et stand 5 mnutes pace on fre coo agan 5 mnutes
aow to coo, st covered. They w oo e canded cherres.
MRS. HAR ES . THOMPSON, wfe of e - ongressman Thompson (Oho).
PEA H HIPS
8 pounds peaches, sced thn 3 emons, sced very thn
6 pounds sugar 1 sma ar preserved gnger
oo sowy for 2 hours pace n ey gasses sea.
MRS. . . KINDRED, wfe of e - ongressman Kndred (New or ).
PEAR HIP
8 pounds pears 4 emons, uce of
4 pounds sugar 2 emons, grated rnd of
1 sma ar preserved gnger
hp pears very thn add other ngredents aow to stand overnght
bo sowy unt goden brown and thc .
MRS. GEORGE NI HO AS SEGER, wfe of ongressman Seger (New ersey).
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310 THE ONGRESSIONA OOK BOOK
URRANT PRESER ES
M 3 pounds of sugar, 3 pounds of red currants, 3 thny sced oranges
et stand overnght n the mornng coo 25 mnutes. Ths s ovey used wth
creamed cheese or over pan ce cream.
MHS. AMES T. I'.c. wfe of e - ongressman Begff (Oho).
SPI ED URRANTS
3 pounds currants 3 tabespoonfus coves
4 pounds sugar 3 teaspoonfus aspce
1 pnt vnegar 3 teaspoonfus cnnamon
Bo sowy 2 hours.
MRS. . . BRUMRAUGH, wdow of the ate ongressman Brumbaugh (Oho).
SPI ED GOOSEBERRIES
5 pounds rpe frut 2 tabespoonfus coves
4 pounds brown sugar 2 tabespoonfus cnnamon
1 pnt vnegar
If berres are rpe, scant measure, usng ony 3 pounds of sugar, pnt
of vnegar, 1 tabespoonfus of coves bo sowy 2 hours or more unt
ute thc .
-Mus. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
SPI ED GRAPES
6 pounds oncord grapes 2 teaspoonfus cnnamon
3 pounds granuated sugar 2 teaspoonfus coves
pnt vnegar A pnch of sat
S n grapes coo pup unt soft rub through seve to remove seeds add
pup and s ns to vnegar and sugar bo unt t begns to thc en.
MRS. BERTRAND H. SNE , wfe of ongressman Sne (New or ).
SPI ED GRAPES
Pup 7 pounds of grapes, preservng s ns bo pup rub through coander
to remove seed add s ns to straned pup bo wth vnegar and spces use
4 pounds of sugar, 1 pnt vnegar spce ute hghy wth ground coves,
aspce, and cnnamon bo unt thc .
MRS. IU,I M . HASTINGS, wfe of ongressman Hastngs (O ahoma).
SPI ED PEA HES
1 bas et of peaches, peeed 4 pounds sugar
1 gaon vnegar
Put n a bag whoe coves, cnnamon, and aspce bo vnegar met
sugar wth a tte water pour nto bong vnegar drop n spce bag put n
a few peaches coo unt tender ta e out peaches put n a stone croc add
a few more peaches coo unt tender drop n pot contnue unt a peaches
have been coo ed pour the bong srup over the peaches n croc drop
n spce bag sea for wnter use, ta ng them out as needed.
MRS. . HAMPTON MOORR, wfe of e - ongressman Moore (Pennsyvana).
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E IES, AMS, ONSER ES, AND PRESER ES 311
INI RED'S ANNED GRAPE RUIT
Put 2 rnds n cod water, add 1 teaspoonfu sat soa a nght n the
mornng pour off water and parbo n fresh water 5 mnutes repeat 3
tmes bo about 15 mnutes unt tender cut nto straws or desred peces
bo unt cear n heavy srup, about hour et coo n srup when cod,
pour nto straner et stand about 2 hours ro n granuated sugar, pece by
pece put between o paper n tn bo eep t n the ce bo .
Srup
Ma e rch and heavy srup of 3 pounds of sugar, 3 cupfus water the
srup whch s eft after dranng can be used over and over agan.
MRS. RI HARD ATES, wfe of e - ongressman ates (Inos).
GREEN TOMATO PRESER ES
1 uart green tomatoes, sced 1 uart sugar
1 emon, grated rnd, uce and 1 stc cnnamon
pup of
Pace n ette et stand severa hours to draw uce coo unt tomatoes
are thc .
MRS. MARTIN . SMITH, -wfe of ongressman Smth ( ashngton).
STRA BERR PRESER ES
ap your berres, heapng cupfu at a tme put them n a coander after
coander s about fu, et the water run over them pour nto saucepan, usng
ony the water whch stc s to them put over a sow fre et them come to a
bo ta e from fre pour through a coander, reservng water to ma e ey
put the berres n saucepan wth the same number of scant cupfus of sugar as
there were berres before they were coo ed et come to a sow bo bo 20
mnutes remove from fre pour n a bow et stand 24 hours before puttng
n ars do not ma e more than 4 uarts at a tme.
MRS. S. OTIS B AND, wfe of ongressman Band ( rgna).
STRA BERR PRESER E
2 bo es strawberres cupfu emon uce
5 cupfus sugar
Brng to bo bo 10 mnutes add emon uce et bo 2 mnutes onger
put n gasses sea.
MRS. GEORGE BURNHAM, wfe of ongressman Burnham ( aforna).
SUN-KISSED STRA BERRIES
Seect arge, sound, rpe berres and wash before hung, beng carefu not
to bruse use pound of sugar to 1 of berres put sugar n preservng ette,
dssove, and et become heated, not bong add berres and brng to a bo
and et reman for 5 mnutes remove from the fre and spread on shaow
patters and pace n sun unt the srup thc ens. As a rue ths ta es from
2 to 3 days' tme, varyng accordng to the ntensty of the sun's heat. hen
srup reaches the desred thc ness, not enough to become eed, pac n cod
sterzed ars and cover wth hot paraffn. Strawberres preserved accordng
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312 THE ONGRESSIONA OOK BOOK
to ths recpe preserve ther contour, coor, favor, and fragrance. The sma,
over-rpe and defectve berres may be used for am.
MRS. BO I AE E. KEMP, wdow of the ate ongressman Kemp ( ousana).
SUN-MADE HERR PRESER ES
1 pnt of seeded cherres 1 pnt sugar
oo 8 mnutes pace n shaow vesse cover wth thn coth set n sun
unt t thc ens heat agan pace n ars.
MRS. RANK GARDNER, wfe of e - ongressman Gardner (Indana).
TOMATO PRESER ES
5 pounds tomatoes, rpe 2 emons
8 cupfus sugar
Scad tomatoes pee pace n croc add sugar et stand overnght dran
off uce bo uc y unt t threads add tomatoes wth the emons sced
thn coo m ture unt t s a heavy, red coor, but cear pac m ture nto
hot ars sea mmedatey.
MRS. A ARD H. GAS UE, wfe of ongressman as ue (South arona).
ATERME ON PRESER E
7 pounds meon rnd, cut or I botte maraschno cherres
dced 2 pnts water ncude frut
5 pounds sugar uces
2 cans pneappe
Soa meon overnght n me water (2 heapng tabespoonfus me to 1
gaon of water et stand a whe and dran off). Ne t day dran and rnse
the meon pace n ette of bong water and bo unt tender, 2 hours, maybe
onger then bo n the srup unt neary done add the cut-up pneappe bo
a whe onger and add the cherres bo but a few mnutes onger, or the
cherres w toughen. The above amount of sugar ma es so tte srup that
'ou cannot cover the frut even wth the cosest possbe pac ng. Put n more
sugar.
MRS. OHN N. SAND IN, wfe of ongressman Snndn ( ousana).
ATERME ON RIND PRESER ES
10 pounds frut 1 cupfu sat
10 pounds sugar Aum, sze of a grape
4 ounces gnger root Mace and cnnamon to taste
5 emons, sced
Dssove sat n 4 uarts water pour over frut soa 6 hours pour ths
off et stand n fresh water 2 hours, changng water 3 tmes dssove aum n
3 uarts bong water pour over frut bo sowy 5 hours pour off et
stand n fresh water unt cod.
Srup for atermeon Rnd Preserves
Ta e 1 cupfu water for every pound of sugar unt cear add gnger root,
emons sced mace, and cnnamon add frut coo unt transparent sea
whe hot.
MRS. SAM D. M RE NG DS, wfe of ongressman McReynods (Tennessee).
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MEATS AND SAU ES
Man s a carnvorous producton,
And must have meas, at east one mea a day
He cannot ve, e woodcoc s, upon sucton,
But, e the shar and tger, must have prey
Athough hs anatomca constructon
Bears vegetabes, n a grumbng way,
our aborng peope thn beyond a ueston,
Beef, vea, and mutton better for dgeston.
B RON.
"A courageous anmas are carnvorous, and greater courage s to be e pected n a
peope whose food s strong and hearty, than n the haf starved of other countres. SIR
HENR TEMP E.
BREAK AST BA ON
Dp sces of Swft's Premum bacon n m , ether sweet or sour fry n
moderatey hot pan ths method browns the bacon uc y wthout aowng
t to become too crsp or greasy.
MRS. HO OODRU , wfe of ongressman oodruff (Mchgan).
BEE OA
2 pounds stea , bottom round 2 teaspoonfus ceery eaves,
1 pound por dred
3 potatoes, mashed 2 eggs, beaten
1 arge onon, cut fne Pepper
Sat nnamon
Garc, a tte of
hop meat up together m a ngredents pac n bread pan set n an-
other pan of water ba e 3 hours n a moderate oven serve wth a mush-
room sauce.
MRS. I IAM P. ONNER , R., wfe of ongressman onnery (Massachusetts).
BEE OA
1 pound beef round, ground 1 tabespoonfu green pepper,
cupfu crumbs chopped
1 egg teaspoonfu sat
2 tabespoonfus onon, chopped teaspoonfu papr a
1 tabespoonfu ceery, chopped 2 tabespoonfus fat, meted
M ngredents shape nto oaf 2 nches n dameter pace n ba ng
pan add nch water cover ba e 1 hour n moderate oven baste fre-
uenty serves 4 persons.
MRS. DA ID . E IS, wfe of ongressman ews (Maryand).
313
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314 THE ONGRESSIONA OOK BOOK
BEE OA
2 pounds beef 3 cupfus m
1 pound por 1 teaspoonfu pepper
2 eggs 2 teaspoonfus sat
3 cupfus crac er crumbs Butter, sze of wanut
MRS. AMES G. PO K, wfe of ongressman Po (Oho).
.. E IED BEE A A MODE
( or 6 persons)
2 pounds beef, top round arrots, cut up
5 pounds vea bone Onons, sma
Potatoes, scooped out n bas Green peas, coo ed
Brown beef uc y on both sdes n fryng pan n ts own fat after hav-
ng coo ed the vea bone nto a stoc , nto ths coo the carrots, onons, and
potatoes coo unt amost done n the stoc season to taste, after beef has
been boed or steamed n a covered pot unt tender, coo ng sowy bo
wth party fnshed vegetabes aready coo ed wth the vea bones for about
8 mnutes pace beef n deep patter arrange vegetabes around meat, hav-
ng added green peas et stoc coo a bt pour over meat et t ch unt
t ees.
MRS. SO . B OOM, wfe of ongressman Boom (New or ).
BEE AND SPINA H I IPINO DISH GUISADO
1 pound beef 1 onon
1 pound spnach 1 tomato
2 heapng tabespoonfus ard Sat
Seect a tender pece of beef and cut t n sma peces about 1 nch n
sze cean the spnach and cut them n two cut the onon and tomato n
sma peces met the ard n a deep fryng pan and add the onon and tomato
str t occasonay for 2 mnutes add the beef when the meat turns paer,
add the spnach and cover the pan coo t for about 3 mnutes add 2 cupfus
water and enough sat to taste str t over and cover the pan coo t for 5
mnutes and serve hot.
MRS. AMI O OSIAS, wfe of the Resdent ommssoner of Ihe Phppnes.
BEE STE
2 pounds beef from eg 1 teaspoonfu sat
1 onon, cut n sces t teaspoonfu pepper
cupfu turnp, cut n dce cupfu four
cupfu carrot, cut n dce 1 uart water
4 potatoes, cut n -nch sces
Remove fat and cut the meat nto 1-nch peces put asde cupfu of
the best peces of meat put the rest of the meat and the bone nto the cod
water soa for 1 hour heat unt t bubbes season the cupfu meat ro
t n the four met the fat n a fryng pan remove the scraps brown the
sced onon and then the foured meat n the hot fat add both to the stew
and coo for 2 hours at a ow temperature add the vegetabes and the four
whch has been m ed wth cupfu cod water coo for 1 hour or unt the
meat and vegetabes are tender remove the bone season and serve.
MRS. DE KEI. , wfe of ongressman Key (Pennsyvana).
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MEATS AND SAU ES 315
BAKED STEAK
Ta e stea 1 nches thc rub drppng of broer pan or shaow pan
wth butter rub stea wth garc (whch may be omtted), sat, and pepper
sce 1 onon over meat pace 3 sces of emon on stea pour over a
cupfu tomato soup and cupfu orcestershre sauce add a few peces of
butter coo n a moderate oven for 30 mnutes.
MRS. ED ARD OIOT, wfe of e - ongressman ogt ( sconsn).
BAKED ROUND STEAK
Pound thc stea wth pepper, sat, and four then turn and pound
n same manner the other sde have ready fryng pan wth smo ng hot suet
pace stea n and sear both sdes we pour over t about 1 pnt sweet m
pace n hot oven ba e 1 hour.
MRS. HAR KS . KEARNS, wfe of e - ongressman Kearns (Oho).
BEE STEAK PUDDING
M 1 uart four wth 1 pound suet, shredded fne add a tte sat and
cod water ma e as stff as for pe crust pace arge musn coth n a deep
bow sprn e coth wth four ro out dough nch thc mod nto a
bow nto ths pour 3 pounds stea whch has been cut nto peces about .
nch n sze, seasoned wth sat and pepper and stewed unt tender do not
use much of ths ud mod the dough over ths nto a round tght coverng
fasten the coth tghty around pace n a deep vesse cover wth bong
water bo sowy for 3 hours serve wth ud eft from stea .
MRS. DAN AUGH, wfe of e - ongressman augh (Indana).
BROI ED STEAK
The frst re urement of a good broed stea es n the seecton of the
meat. A choce porterhouse or sron shoud have brght red ean, fne graned
and somewhat marbed wth fat, and the outsde fat shoud be creamy whte.
A cut for brong shoud be more than 1 nch thc . True broed stea s
coo ed over red-hot coas or n a broer under gas fame or eectrc cos.
The meat s paced near enough to the fre to sear a crust uc y, care beng
ta en that t does not burn. As soon as one sde s thoroughy seared, the
stea s turned between 2 nves or spatuas so as not to perce the crust.
The searng w probaby ta e about 3 or 4 mnutes to each sde. In order
to coo the stea through, the heat s then reduced and the stea eft n the
brong oven for a few mnutes, dependng upon the doneness desred. A stea
about 1 nches thc s coo ed rare at ths stage n about 12 to 15 mnutes.
Sometmes a stea comes to the tabe tough because t s not served prompty
after t s coo ed. A warm patter sprn ed wth sat and pepper and dotted
wth butter shoud be ready and the stea shoud be served mmedatey. It
s not we to season the stea before coo ng, because the sat tends to draw
out the uces.
In pan-brong a stea , the method s very smar. The pan s heated very
hot and s greased over ghty by wpng wth a pece of suet so that the meat
w not stc . Usng a arge amount of grease toughens the outsde of the
stea and does not ncrease the ucness of the nsde. The stea s paced n
the hot pan and seared frst on one sde, and then on the other uc y. The
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316 THE ONGRESSIONA OOK BOOK
heat s then reduced and the brong proceeds more sowy. The meat must
be turned fre uenty to prevent burnng. are shoud be ta en not to perce
the crust whch has formed est the uce ea out.
DR. OUISE STAN E , hef of Bureau of Home Economes, Department of Agrcuture.
BRON STEAK
3 pounds fat bone sron 3 green peppers
stea , 1 nches thc botte orcestershre sauce
pound butter botte tomato catsup
3 Spansh onons Sat to taste
Sear stea n ron fryng pan cover wth aternate ayers of sced onon,
sced peppers, and peces of butter when a used, cover wth orcestershre
sauce and catsup coo n hot oven 20 mnutes.
MRS. AMES IT PATRIOK, wfe of ongressman tzpatrc (New or ).
HAMBURG STEAK
Ta e 1 pound from upper part of round stea chop fne n meat grnder
or choppng bow season we wth sat, pepper, and a tte grated onons
shape n round ca es ro n four fry n butter, or bro wthout rong n
four.
How to Ma e the apers Sauce
Met 2 tabespoonfus of butter bend wth 1 tabespoonfu of four add 1
cupfu of bong mutton broth et bo for 30 mnutes add cupfu of capers
draned from ther uor.
Hote Powbatan, ashngton, D. .
HAMBURG IN A KETS
pound ground beef hte pepper
pound unsated por 1 teaspoonfu sat
1 cabbage, medum szed Dash ceery sat
2 tabespoonfus rce teaspoonfu sugar
oo rce unt tender n sated water dran off water coo cabbage n
arge ette wthout cover for 10 or 15 mnutes dran off water and et coo
ta e eaves of stem (cabbage) to have them ready and be carefu not to brea
them put meat nto arge bow add sat, a tte pepper, and onon, f
desred add straned rce, ceery sat, and cupfu of cod water m we
wth for fry n butter unt brown on both sdes. Put heapng tabespoonfu
of m ture nto each cabbage eaf and fod over ay each one down on sde
that s foded over turn wth for and spade when brown on both sdes,
cover wth water and et bo sowy for an hour taste gravy to see f saty
enough whe bong, put cover over and add water, f necessary. Ths
serves 6 persons.
MRS. PEHR G. HO MES, wfe of ongressman Homes (Massachusetts).
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MEATS AND SAU ES
317
HAMBURG STEAK AND MA ARONI
Soa and coo 1 bo of macaron fry 1 arge onon and 1 green pepper
n pure bacon grease when onon and green pepper are we fred, add
pound of Hamburg stea fry unt brown add ths m ture to the aready
prepared macaron use as dressng 2 sma cans of tomato soup season to
taste add red pepper.
MRS. DE I IAMS, wfe of ongressman ams (Mssour).
HAMBURG AND BA ON ON ONION RINGS
BROI ED HAMBURG STEAK ON ONION RINGS
2 cupfus ground ean raw beef
t cupfu ground suet
1 cupfu soft fne bread crumbs
7 strps bacon
7 sces Spansh onon nch
thc
1 tabespoonfu chopped parsey
3 tabespoonfus butter
2 teaspoonfus onon uce
teaspoonfu sat
teaspoonfu pepper
1 tabespoonfu water
ay the sces of onon n a buttered shaow ba ng dsh pour over them
2 tabespoonfus of meted butter sprn e wth sat and pepper add the
water cover cosey and ba e n a moderate oven, 350" ., for 30 mnutes, or
unt tender. In the meantme, coo the chopped parsey n 1 tabespoonfu of
butter and combne wth the beef, suet, crumbs, and seasonngs nead unt
thoroughy m ed mod nto 7 fat ca es and wrap each wth a sce of bacon.
(See ustraton.) Pace each ca e on an onon sce n the ba ng dsh and
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318 THE ONGRESSIONA OOK BOOK
bro under drect heat for 5 mnutes on each sde baste occasonay wth the
drppngs serve at once from the ba ng dsh. If t s not convenent to bro
the meat ca es by drect heat, pan-bro them n a hot s et, and serve on
the onon sces.
U. S. Department of Agrcuture.
STEAK AND KIDNE PUDDING
ut 3 pounds of very ean beef nto sces nch thc season these sces
wth sat, pepper, and nutmeg add a tte chopped onon and parsey ta e
a puddng basn ne t wth a frm ayer of suet dough (Suet dumpng
fney chop up some suet add to t an e ua uantty of four and about 4
ounce of sat per pound of suet and four mosten wth ust enough water to
ma e a thc paste of about the same consstency as broche paste cut ths
paste nto portons weghng about 1 ounce ro them nto sma bas put
the atter n a saucepan contanng some bong beef coo ng uor, whch
need not have been ceared of grease et them poach for I hours dran the
dumpngs arrange them around the meat wth the garnsh of carrots and
turnps, as e paned above) garnsh the bottom and sdes of the basn wth
the sces of beef. In the mdde put 1 pound of dney of beef, of vea, or of
mutton, cut up as for tossng, and seasoned e stea s mosten wth ust
suffcent water to cover cose up the basn wth a ayer of the same paste as
that used n nng, pnchng t wth the atter, a round, that t may adhere
thoroughy n order to effect ths wth greater certanty, the respectve edges of
the two ayers of paste may be mostened ths done, cover the basn wth
a buttered and dredged nap n, fastened on by means of strng ted round
ust beneath the p of the utens coo for 5 hours, ether n bong water
or n steam after havng removed the nap n, serve the puddng as t stands.
The ate MRS. E. I. ED ARDS (New ersey).
KIT HEN BARBE UE O PORTERHOUSE
2 tabespoonfus dry mustard 4 tabespoonfus creamed butter
2 tabespoonfus papr a 2 tabespoonfus ove o
1 teaspoonfu sat 1 tabespoonfu orcestershre
1 teaspoonfu whte pepper sauce
Have butcher cut a sce from porterhouse about 2Ms nches thc , and con-
tanng a good pece of tenderon trm nto shape, removng most of fat
s ewer frmy nto poston m dry mustard wth papr a, sat, and pepper
add these to butter and rub m ture we nto meat, rubbng on both sdes
and edges pace on grate over a pan and under broer m ove o wth
orcestershre and brush surface of stea every 5 mnutes the heat shoud be
reduced after outsde s seared turn every 5 mnutes, dppng brush n any
drp from stea on pan coo 45 mnutes at 375 rub n more mustard wth
mostened brush before pacng meat on patter.
MRS. OHN . O HRAN, wfe of ongressman ochran (Mssour).
SPANISH STEAK
1 pound round stea 2 arge green peppers
Suet, sze of a hand 1 tabespoonfu sugar
1 sma can tomatoes Sat
2 arge onons Pepper
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MEATS AND SAU ES 319
Put suet n a hot pan unt a grease s removed remove from pan cut
stea n servng peces brown stea n the fat add tomatoes, onons, green
peppers, whch have been sced, seasonng and sugar cover tghty coo
sowy for 1 hour the onger t coo s the better.
MRS. I RURN ART RIGHT, wfe of ongressman artwrght (O ahoma).
SPANISH STEAK
2 pounds round stea , cut thc 1 can tomatoes
Onons Snappy cheese
Brown the stea n a s et and pace n ba ng dsh pour 1 cupfu water
n s et and add uce to the ba ng dsh over meat sce some onons and
et ba e for about 45 mnutes add the meat from a can of tomatoes et
coo for about 15 mnutes then pace on top snappy cheese put bac n oven
and et the cheese met. The uce from the tomatoes can be used n ma ng
an aspc saad.
MRS. TI MAN BA ON PARKS, wfe of ongressman Par s (Ar ansas).
SPANISH STEAK, MRS. . E. REESE'S
ut round stea n peces to serve season wth sat and pepper pound
four n we fry brown uc y cover wth sced onons pour 1 sma can
of tomatoes over a cover ba e n sow oven from 1 to 1n hours.
MRS. B. . HEATH AM, wfe of the e - uartermaster Genera of Army.
TENDER OIN STEAK I TORIA
ry tenderon n butter pace on fat cro uette of chc en ta e haf raw
tomato tossed n butter pace on stea garnsh wth parsey serve wth a
Madera sauce.
House of Representatves Restaurant, ERNEST OHM, hef.
TENDER OIN GEORGE ASHINGTON
( od Dsh)
ry whoe tenderon n hot grease turn around et coo off prepare farce
of very fney chopped vea add and m up wth heavy cream add pstache,
meat, and truffes ta e puman bread pan ay out wth pe dough f n
farce n center tenderon cover wth farce and pe dough ba e for about 45
mnutes serve cod, sced wth dsh gravy, ey, and grapefrut saad.
S.S. George ashngton, U. S. nes, . M. S ERT, hef.
TENDER OIN O BEE A 'OPERA
Ta e arded tenderon of beef to roast n hot oven 30 to 35 mnutes garnsh
wth sma peces of chc en ver fred n butter wth chopped onons, asparagus
tps, brown mushroom sauce.
S.S. Presdent Hardng, U. S. nes, PAU GO E, hef.
ORNED BEE HASH
2 cupfus chopped corned beef 1 pnt cream
3 cupfus fney dced potatoes, 2 tabespoonfus butter
boed the day before usng Season to taste
1 chopped onon
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320 THE ONGRESSIONA OOK BOOK
Met butter n fryng pan add the other ngredents heat thoroughy on
top of stove put nto greased ba ng dsh brown n oven.
MRS. RANK O. O DEN, a founder of the ongressona ub
and wfe of e - ongressman owden (Inos).
STU ED ORNED BEE
Have a hnd uarter of beef weghng 18 pounds corned for over 2 wee s
pace on dsh and wpe t cut hoes n meat as cose together as possbe, but
not too cose to the edge the bg center bone shoud be removed by your
butcher ma e a dressng by runnng oafs of bread through a meat chopper
add pound beef suet, pound bacon, bunch of herbs, good sprn e dred
sage, ceery seed, grnd up 6 bades of ceery, 1 onon, 1 green pepper, a sma
bunch of parsey mosten sghty sat and pepper to taste stuff a of the
hoes, as we as the hoe from whch the bone came out, very tghty wth
ths dressng after t s thoroughy stuffed, te a strong cord we around the
meat so t w not coo to peces sew t up n a coth as tghty as possbe
so as to hod the dressng n et t bo hour for every pound, from 7 to 9
hours et t stay overnght or coo n the ette of water n whch t was boed,
whch shoud be fed to a short dstance from the top ne t mornng pace on
dsh unwrap ta e a nfe and put fng bac n the hoes from whch t
boed out carve ths s perfecty decous for cod suppers.
as. ANDRE . MONTAGUE, wfe of ongressman Montague ( rgna).
HI I ON ARNE
1 pound spaghett, boed ten- 2 green peppers, chopped
der n sated water h peppers and red peppers to
1 pound round stea , chopped taste
1 can tomatoes 2 or 3 red peppers, chopped,
2 or 3 arge Spansh onons, papr a and Tabasco, as
sced and fred a goden wshed
brown, but not too much
oo a together for 2 or more hours watch cosey for t burns easy
f n a hurry, coo separatey unt neary done, spaghett by tsef and meat
by tsef coo tomatoes, peppers, and onons together m and coo a n-
gredents together for a few mnutes best to coo a together sowy ths s
an e ceent one-dsh mea.
MRS. AMES H. DA IDSON, wdow of the ate ongressman Davdson ( sconsn).
MO K HI I ON ARNE
pound hamburger 1 sma can beans, any nd
2 or 3 medum onons 1 teaspoonfu ch powder
sma can tomatoes
ry hamburger and onons separatey unt party done combne a n-
gredents season to taste ba e 20 mnutes.
MRS. RORERT G. SIMMONS, wfe of e - ongressman Smmons (Nebras a).
ESTOU ADE O BEE
2 pounds beef 1 heapng teaspoonfu pepper
1 onon, medum sze, chopped 6 boed potatoes
1/a cove garc 1 pnt brown sauce (dem-gace)
eery, thyme, aure, parsey 1 pnts stoc
A cupfus Bordease sauce
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MEATS AND SAU ES 321
Use fan or shouder of beef cut n s uare peces fry ghty n drppngs
wth onons, garc, bou uet garnsh, and pepper add the Bordease sauce,
brown sauce (or dem-gace) and stoc coo for about 1 hours add gar-
nshng fnsh the coo ng n the oven garnsh wth 24 stoned green oves,
24 sma onons, 24 mushrooms, and 24 peces of sat por the boed potato s
paced on one sde of the dsh ths serves 6 persons.
Hote ard, ashngton, D. .
KIDNE STE
1 pound caf dneys soa ed n our and brown n fat
warm water 1 hour
Add 1 cupfu onons dced, 1 cupfu carrots dced, whch have been boed n
2 cupfus of water add the uor from the vegetabes to the meat uor
border the dsh wth the vegetabes.
MRS. AMES H. MAO A PERT . wfe of e - ongressman Uac ufferty ( aforna).
I IPINO ROAST
1 pounds beef, cear, ground 1 cupfu bread or crac er crumbs
pound ean por , ground 1 egg
1 green pepper, ground Sat and pepper to taste
2 cans cear tomato soup
M a together shape nto oaf pour tomato soup over top ba e 2 hours.
Mas. ED ARD . MORAN, R., wfe of ongressman Moran (Mane).
HAM OR TONGUE
Put nto cod water and heat graduay unt the water bubbes coo at a
ow temperature unt tender remove from the fre aow t to stand n the
water n whch t was coo ed for 1 hour ta e t out and draw off the s n
may be served cod a ham may be covered wth fne bread crumbs and 2 tabe-
spoonfus brown sugar, then paced n the oven hour to brown.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
BAKED HAM
1 Swft ham, medum sze 1 tabespoonfu orcestershre
1 cupfu vnegar sauce
oca- oa emon uce
I cupfus brown sugar oves
2 tabespoonfus cnnamon
Soa the ham for 3 hours n enough water to we cover add the vnegar
to the water remove the ham and scrape to remove any mod or refuse
pace ham n roaster pour over t enough oca- oa to cover t we steam
for 3 to 4 hours unt meat s we done remove from the ud, s n, paste
we wth the brown sugar and orcestershre sauce, whch has been m ed
to a paste wth emon uce perce ham wth coves pace n oven unt sugar
s caramezed.
MRS. OS AR K. A EN, wfe of the Governor of ousana.
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322 ' THE ONGRESSIONA OOK BOOK
BAKED HAM AND APP ES
2 pounds ham cut n 1-nch 12 coves
sces cupfu water
4 tart coo ng appes 3 tabespoonfus vnegar
cupfu brown sugar
Rub both sdes of the ham wth the sugar stc n the coves core and
cut the appes n eghths wthout parng them cover the ham wth them m
vnegar, water, and remander of sugar pour over ham cover coo n
moderate oven, 350 to 400 ., unt ham s tender.
MRS. A. E. B. STEPHENS, wdow of the ate ongressman Stephens (Oho).
HAM BAKED IN MI K
Use center cut of ham 2 or 3 nches thc rub surfaces wth brown sugar
and about teaspoonfu dry mustard cover wth sweet m ba e n sow
oven about 2 hours.
MRS. PHI IP D. S ING, wfe of e - ongressman Swng ( aforna).
SMA BAKED HAM
Ta e 3 or 4 pounds of raw ham cut from the center of a arge one remove
s n cut the fat n s uares, pacng on top add 1 bay eaf, a few coves, some
chopped onon, a tte sugar, and some dry mustard put n a covered pan or
casseroe surround by m t shoud coo for 2 or 3 hours, or unt soft,
dependng upon uaty of the ham t shoud be carefuy watched, as m
burns or bos over add m as needed baste f t gets dry partay boed
potatoes put around t for the ast hour or so are very paatabe but rather
rch.
MRS. GU DESPARD GO , wdow of the ate Senator Goff ( est rgna).
MISSOURI BAKED HAM
1 ham nnamon
pound brown sugar 1 tabespoonfu prepared
hoe coves mustard
1 cups bong water 1 cupfus vnegar
Bo a 12- or 14-pound ham genty 1 hour s n off the fat pace n ba ng
pan, fat sde up sprn e wth cnnamon stc thc y wth coves pac wth
brown sugar to the vnegar add the mustard and bong water put n pan
cover wth tght-fttng d ba e sowy for 3 hours.
MRS. EONIDAS . D ER, wfe of e - ongressman Dyer (Mssour).
TO OOK MISSOURI HAM
Ham 1 tabespoonfu powdered
1 cupfu moasses mustard
2 cupfus brown sugar 1 handfu coves
2 cupfus vnegar
Soa ham overnght n cod water n the mornng change water pace ham
n arge contaner whch has a tght d f contaner fu of cod water to
whch has been added moasses, brown sugar, vnegar, mustard, and coves
start bong and, after the water bos hard for hour, turn heat very ow
and bo sowy for 5 hours when a for w stc to the ham, t s done.
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MEATS AND SAU ES 323
Remove from stove ta e off d et coo overnght n the water n whch t
has coo ed n the mornng remove ham from fud s n and aow to dran.
A ham coo ed n ths way w aways be very most.
MRS. A OR . MI IGAS, wfe of ongressman Mgan (Mssour).
TO OOK IRGINIA OR AN OTHER SUGAR- URED HAM
over ham wth water soa for 48 to 56 hours put n fresh water bo
sowy 3 hours eave ham n ths water unt perfecty cod s n and ft
up the fat n paces, nsertng brown sugar sprn e we wth bread crumbs
pepper wth bac pepper stc n a few coves pour about 2 cupfus of
vnegar n the pan ba e from to 1 hour, bastng wth vnegar. Ham
shoud be coo ed hour to the pound.
M SS. I IAM . HASTINGS, wfe of ongressman Hastngs (O ahoma).
HEAP HI KEN
Have the butcher bone a fresh ham pace t n brne for 48 hours have
t we strapped n roast form bo for 3 hours, changng the water f t s too
saty ths may be browned n the oven serve wth Hoandase sauce.
MRS. AM 1s3 H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
RE IPE OR URING HAMS
K your hogs when the wnd s from the northwest. Ta e a strng of red
peppers and ma e a strong tea the nght before the meat s sated nto every
2 gaons of tea put 2 heapng tabespoonfus of satpeter pour ths strong tea
onto the sat sat the meat ghty the frst tme to run off the bood et the
meat e pac ed 3 days overhau and put 1 teaspoonfu of puverzed satpeter
to the fesh sde of each ham and rub n thoroughy then rub wth moasses
m ed wth sat pac cose for 10 days agan overhau, rub each pece and
pac cose agan wthn 3 wee s from the tme the hogs were ed the meat
shoud be hung. Before hangng, wash each pece n warm water and, whe
wet, ro n hc ory ashes smo e wth green hc ory wood. In ebruary te
n good strong cotton sac s and hang up wth the hoc down the hums w be
ready to use n 10 months.
HON. 1 IAKKI OOD B RD, Unted States Senator and e -Governor of rgna.
URING HAMS
( ood amy Recpe for Over 100 ears)
After propery trmmng hams, appy satpeter to raw sde we rubbed n,
then red pepper, foowed by bac pepper, apped n the same manner then
pour a fary thc coverng of moasses and pac down n sat the hams
shoud reman pac ed down about a month and then, f necessary, put n brne
that w foat an egg they shoud then be put n bags of cotton coth and
cured by smo ng wth hc ory wood after curng, appy a coat of me whte-
wash to eep out nsects and worms.
Mas. UI.NK D. OOD, wdow of e - ongressman ood ( rgna).
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324 THE ONGRESSIONA OOK BOOK
SMITH IE D ( OHNSTON OUNT ) HAMS
(To ure Hams)
100 pounds meat 8 ounces bac pepper
10 pounds sat ounce satpeter
10 pounds brown sugar
M a together rub each ham thoroughy, eavng e tra m ture on fesh
sde pac , s n sde down cosey, eave for 3 or 4 wee s accordng to weght
wash sat off hang the ham hoc down, and smo e for a wee or 10 days wth
hc ory or appe wood, saved when trees are pruned when we smo ed, wash
off smo e, usng a scrub brush parch mea, bac pepper, and bora and put on
fesh sde wrap each pece we n paper pace n coth bags to be hung best
after 6 months or even 12 months. A 2-ycar-od ham s fne.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
HAM OA
1 pounds smo ed ham, ground cupfu m
pound round stea , ground 3 tabespoonfus brown sugar
2 cupfus crac er crumbs teaspoonfu pepper
2 eggs 1 teaspoonfu mustard
M and ba e n moderate oven 45 mnutes serve wth sauce made of:
3 tabespoonfus grated horse- 1 tabespoonfu vnegar
radsh 4 tabespoonfus whpped cream
teaspoonfu sat
Mas. RANDO PH ARPENTER, wfe of ongressman arpenter (Kansas).
HAM OA
Grnd together 1 pounds cured ham, 1 pound fresh por , pound beef,
pound crac er mea, and 2 or 3 eggs put n enough water to mosten, but
have rather stff form nto oaf pace n oaf pan pace oaf pan n a arger
pan contanng water cover et coo about 1 hour remove cover brown.
MRS. . M. UTRE , wfe of Governor utre of Ar ansas.
HAM OA
2 pounds fresh por 2 eggs
1 pound smo ed ham, ground M enough to m
3 tabespoonfus crac er crumbs
orm nto a oaf and cover wth a can of tomato soup and tte water
serve wth horse-radsh sauce made by m ng horse-radsh wth a thc cream
sauce or wth whpped cream.
MRS. RANK . KNI IN, wfe of ongressman Knffn (Oho).
HAM OA
1 pound ham cupfu crac er crumbs
2 pounds por , fresh Pepper, a tte of
2 eggs 1 can tomato soup, ampbe's
z cupfus m
Grnd meat m ngredents together form nto a oaf pour tomato
soup over top ba e sowy about 3 hours.
MRS. HAR ES KRAMER, wfe of ongressman Kramer ( aforna).
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MEATS AND SAU ES 325
HAM OA
1 pounds ground ham, ean 2 cupfus bread crumbs
1 pounds fresh por , ean 1 green pepper
3 eggs unbeaten
M and coo .
Mas. .. M I.I.MKK. wfe of ongressman em e (North Da ota).
HAM OA
1 pounds beef 1 tabespoonfu ground onons
pound smo ed ham 2 tabespoonfus green or red
pound fresh por pmentos
1 cupfu bread or crac er crumbs teaspoonfu sat
1 cupfu sweet m Sha e of pepper
Grnd twce form nto oaf and ba e baste often.
MRS. HA S B. HITE, wfe of e - ongressman hte (Kansas).
HAM OA SUPREME
1 pounds cured ham 1 pound stea
1 pound fresh por
Grnd these ngredents together very fne add:
2 cupfus crac er crumbs 3 eggs
1 teaspoonfu Tabasco sauce A tte water
Pace oaf n pan set t nsde s et or roaster wth water hafway up
cover and steam 1 hour.
MRS. RIOHT PATMAN, wfe of ongressman Patman (Te as).
HONO U U HAM G A E
rom a ean ham, have center sces cut nch thc aow sce to
each porton f a sma number of portons, use casseroe, but f a arge
number, the tur ey roaster butter pan and ay n sces, each spread wth a
thn coatng of dry mustard and pneappe cut n cubes repeat unt a por-
tons are used pour pneappe uce over a (1 cupfu f sma uantty of
ham, 2 cupfus f arge uantty) put n moderate oven ba e 1 hours,
brownng a bt at the ast.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
E IED HAM
2 cupfus boed ham cupfu vnegar
1 cupfu hot water 1 emon, sced
1 pac age emon geatn Mayonnase
cupfu cod water
Shave fne and remove amost a the fat from ham pour hot water over
geatn add to t cod water and vnegar coo the geatn m ture sghty
and pour t over the ham ch thoroughy, then unmod t on bed of water-
cress garnsh wth emon and mayonnase.
MRS. THOMAS GRAN I E BUR H, wfe of ongressman Burch ( rgna).
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326 THE ONGRESSIONA OOK BOOK
MIN ED HAM ON REN H TOAST
Put chopped ham n s et cover wth m and sma bt of butter when
thoroughy heated and ready to serve, add 1 egg we beaten serve ths
m ture on the rench toast.
rench Toast
One egg we beaten, add cupfu m dp bread fry n butter.
MRS. . . KOIT, wfe of e - ongressman Kopp (Iowa).
NOOD ES AND HAM
3 tabespoonfus m Sat, tte of
3 whoe eggs, we beaten
Ta e four enough for a stff dough so t can be roed out nead t we
ro out very thn et dry cut n strps bo 15 mnutes very rapdy dran
off a water through a coander ne a deep dsh wth butter put a ayer of
noodes, then a ayer of fney ground coo ed ham over t add grated yeow
cheese dot over wth umps of butter f the dsh to the top n ths manner,
aternatng ayers carefuy beat up 1 whoe egg pace n a coffee cup f
the cup wth m pour ths over the whoe, and t s usuay enough to eep
t most, especay f coo ed n a covered pan or casseroe t shoud not be
ba ed unt dry and unpaatabe, but coo ony unt noodes are soft.
MRS. GU BESPARD GO , wdow of the ate Senator Goff ( est rgna).
HAM TRI E
3 cupfus Premum ham, cod 1 tabespoonfu butter
boed 6 crac ers
2 eggs, hard boed 1 pnt m
Put ham through coarse grnder add crac er crumbs and eggs cut up fne
ma e whte sauce of butter and suffcent four to thc en m add to m -
ture season wth sat, pepper, and a pnch of mustard.
MRS. THOMAS . ORD, wfe of ongressman ord ( aforna).
S A OPED POTATOES ITH HAM
Pace ayer of dced potatoes n ba ng dsh add 1 onon sced and m ed
wth potatoes add 1 sce of ham 1 nch thc , wth ayer of potatoes on top
cover wth m dot wth butter add pepper to taste but do not sat ba e 2
hours n medum oven.
MRg. S OTT EA ITT, wfe of e - ongressman eavtt (Montana).
HAM SOU E
1 cupfu chopped ham 1 pnt cream sauce
5 crushed crac ers 1 teaspoonfu mustard
5 hard-boed eggs
Ba e hour.
MRS. I IAM E. HUMPHRE , wfe of e - ongressman Humphrey ( ashngton).
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MEATS AND SAU ES 327
HAM STEAK REO E
8 ounces ham, 1 sce 1 teaspoonfu orcestershre
3 ounces noodes, coo ed sauce
1 teaspoonfu onon 1 teaspoonfu A- sauce
cove garc 3 teaspoonfus ch sauce
1 teaspoonfu chves, chopped cupfu tomato sauce
6 green oves, chopped
ut 1 sce, ncudng the bone, from a whoe ham parbo the stea before
brong bro the stea garnsh wth noodes fry the chopped onons add
the chopped garc and sauces bo for 1 mnute add the oves and tomato
sauce serve over the stea .
Hote ard, ashngton, D. .
IRGINIA HAM
Seect a fat ham cean we soa overnght bo unt sma bone s
oose et stand n ts ud overnght n the mornng s n the ham and sash
of an nch deep through the fat, engthwse of the ham, nch apart f
the sashed paces wth m ture made as foows: One cupfu of sugar, 3 eve
tabespoonfus of some dry mustard (f one es coves, stc a number n
the ham) pace n oven n a covered ba ng pan unt ncey browned. The
orgna recpe cas for bong the ham n cder, but t s e uay good
wthout.
MRS. RED DENNETT, member of the ongressona ub.
BAKED IRGINIA HAM
The ham shoud frst of a be soa ed for 12 hours prevous to coo ng
then wpe the ham dry, and scrape away any rusty or dscoored parts. A
ba ed ham s sad to be much more decous than a boed one and w eep
onger when coo ed t ta es tme and patence and s to ma e a ham
worth whe pace n a arge pan and ba e n moderate oven for about 4
hours ta e off the crust remove the s n and cover the ham wth brown
sugar return n oven and brown. or each pound of ham ba e hour.
Hote Powhatau, ashngton, D. .
BOI ING A IRGINIA HAM
Put ham to soa n cod water overnght ne t mornng put on to bo
n cod water pour n 1 cupfu of vnegar, add cupfu of sugar dssoved
wth a tabespoonfu of m ed whoe spces bo unt the s n oosens and
the bone comes oose et t coo sprn e bread crumbs and stc n whoe
coves, bastng wth 2 tabespoonfus of vnegar and 2 tabespoonfus of brown
sugar.
MRS. 1.1:,: . PEER , wfe of e - ongressman Peery ( rgna).
KETT E ROAST
Get a 4- or 5-pound rump roast and have t ted ta e 1 cupfu of bacon
drppngs and heat very hot n an ron ette rub the roast wth gnger,
pepper, and sat and sear n the drppngs add 1 or 2 bay eaves, 5 whoe
coves, and part of an onon, whch must be put on top and hed under the
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328 THE ONGRESSIONA OOK BOOK
strng whe coo ng put the ette over the smmerer on the bac of the
range cover tghty coo 4 or 5 hours.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
KRISTO RABBIT
2 rabbts, bac and egs of 3 bay eaves
Bacon, strps of 1 onon, good sze, sced
Sat 1 orange, good sze, sced
Pepper 1 cupfu water
hoe coves 1 cupfu sour cream
Aspce 2 tabespoonfus vnegar
Ta e rabbt and carefuy remove the fne s n put n ba ng pan over
t put strps of bacon, sat, pepper, a few whoe coves and aspce, bay
eaves, onon, orange, and water ba e unt tender, addng water as needed
then baste wth sour cream and vnegar ths forms a gravy.
MRS. AMKS G. STRONG, wfe of e - ongressman Strong (Kansas).
I ER RITTERS
1 pound ver 1 green pepper
2 sces bacon teaspoonfu sat
sma onon
Put a through meat grnder add 1 egg beaten sghty and 1 teaspoonfu
four form n sma round ca es fry.
MRS. RI HARD ATES, wfe of e - ongressman ates (Inos).
ONDON BROI
4 ounces fet of beef, 2 sces uenne potatoes
2 ounces bacon, 2 sces Pece of toast
I/, tomato
Bro the fet of beef, the bacon, and the tomato serve the fet on toast
garnsh wth the tomato at one end of the pate and potatoes at the other
end arrange the bacon n a fgure over the fet ths serves 1 person.
Hote ard. ashngton, D. .
MEAT BA S
1 pound beef, ground 1 teaspoonfu sat
pound por hte pepper, tte of
, cupfu bread crumbs Onon, f desred
1 cupfu water
Put a ngredents nto arge bow m thoroughy ta e a dessertspoonfu
of m ture ma e nto a ba or any shape desred fry n butter unt brown
on a sdes.
MRS. PEHR G. HO MES, wfe of ongressman Homes (Massachusetts).
MEAT BA S
cupfu mnute tapoca 2 carrots
1 pound ground stea 1 green pepper, sma
Onons 1 can tomatoes
1 egg
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MEATS AND SAU ES 329
Dssove the tapoca n cod water for 1 hour m ghty wth a sver
for wth the ground stea , sma onon cut fne, 1 egg form nto bas over
top, sce about 2 onons, the carrots, green pepper, and the meat of a can of
tomatoes ba e n the oven for about 1 hour.
MRS. 'I'.MAN BA ON PARKS, wfe of ongressman Par s (Ar ansas).
MEAT BA S
3 pounds por shouder, not too 1 teaspoonfu gnger
ean, and Sat and pepper to taste
pound round stea , ground 1 arge handfu bread crumbs
together 2 eggs
1 arge onon 1 cupfu m
M together mod n bas fry n butter add hot water to fat to ma e
thc gravy pour over bas.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
A BONDIGAS
(Meat Bas)
1 pound round stea , ground teaspoonfu four
twce t teaspoonfu dred crushed
1 egg mnt eaves
1 medum-szed onon, chopped 1 sce stae bread
fne
Soa bread n water when soft, s ueeze out water m a ngredents
(e cept mnt eaves) and onon and ma e nto bas n a deep dsh fry
the remanng onon n about 1 tabespoonfu of shortenng add 1 uart of
water add sat and pepper to taste when bong, add mnt eaves and then
add meat bas bo for 15 mnutes and serve hot wth broth.
MRS. DENNIS HA E , wfe of ongressman havez (New Me co).
S EDISH MEAT BA S
2 pounds por trmmng or any 2 arge sces whte bread
other ean por Season we wth sat, pepper,
2 eggs dash of cnnamon
2 arge onons, grated
M the ground meat wth bread whch has been s ueezed out of cod
water add the onon, eggs, and seasonng ma e nto sma bas, four, and
brown n butter add tomato sauce and teaspoonfu sugar.
MRS. ES E O D, wfe of ongressman oyd ( ashngton).
S EDISH MEAT BA S
1 pound round stea Pepper
2 pound por from the on 1 egg
1 onon, grated 2 sces stae bread
Sat 1 tabespoonfu four
Grnd meat twce soa the bread n water when soft, s ueeze out water
add the remanng ngredents and enough water to ma e the meat m ture
ute soft shape nto bas the desred sze, preferaby sma fry n hot pan
n ard and butter f gravy s desred, add a tte butter after the meat bas
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330 THE ONGRESSIONA OOK BOOK
are removed from the pan str n about 2 heapng tabespoonfus of four add
water, sat, pepper, and a tte cream pour the gravy over the meat bas.
MRS. ("'.MM, R. HINDB OM, wfe of e - ongressman hndbom (Inos).
MEAT HARTREUSE IN RI E
Put any cod coo ed meat and 1 onon through the food chopper season
to taste wth sat and pepper add 1 tabespoonfu of orcestershre sauce
add cupfu of bread crumbs, cupfu of meted butter and 1 we-beaten
egg add a tte gravy eft from the roast or about cupfu of stoc to
mosten have ready 2 cupfus of boed rce grease a mod very thoroughy
wth butter press the rce thc y on both sdes and bottom f mod wth
the meat cover top wth rce cover wth a we-buttered paper steam 45
mnutes turn out on hot patter serve wth a hghy seasoned tomato sauce.
MRS. RAN IS . PATTERSON, wfe of e - ongressman Patterson (New ersey).
MEAT OA
1 pound fresh por wth tte 1 egg, we beaten
fat teaspoonfu sage or poutry
2 pounds round stea , ground seasonng
bo crac ers, bro en up fney 1 teaspoonfu sat
1 or 2 onons (f desred) cut teaspoonfu pepper
fne
M we mod n oaf add 1 pnt water and more as needed ba e n
moderatey hot oven n doube ba ng pan 2 or 3 hours serve hot on patter
wth crsp ettuce eaves garnsh wth pmentos and sce of emon ths s
good served cod.
MRS. HERRERT . DRANE, wfe of e - ongressman Drane ( orda).
MEAT OA
2 pounds vea 1 emon, uce of
pound fresh por Nutmeg
1 cupfu stae bread crumbs Sat
Sweet m Pepper
cupfu chopped tomatoes 2 eggs, beaten
Run the vea through the chopper twce wth fresh por soften the bread
crumbs n sweet m and add to meat wth the tomatoes, emon uce, nutmeg.
sat, and pepper add beaten eggs to m ture shape nto oaf ba e n roaster
wth ust enough water to eep most.
MRS. OHN E. MI ER, wfe of ongressman Mer (Ar ansas).
MEAT OA
1 pound beef 1 egg
pound smo ed ham 1 cupfu crac er crumbs
1 pound ean por uart m
Add sat, pepper, onon, sage to sut taste pour n pan ba e ths w
seem ute thn, but w thc en as t ba es et stand 20 mnutes before
ba ng.
MRS. A RERT . I ORD, wfe of ongressman ford (Iowa).
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MEATS AND SAU ES 331
MEAT OA
94 pound ham, raw, smo ed, 2 eggs
ground 1 cupfu brown sugar
1 pounds por , raw, fresh, 1 tabespoonfu mustard, dry
ground cupfu vnegar, wea
1 cupfu crumbs, bread or M
crac er
M ham, por , eggs, and crumbs wth enough m to ma e a most oaf
cover wth sugar, mustard and vnegar ba e 1 hours.
-Mus. STEPHEN M. OUNG, wfe of ongressman oung (Oho).
MEAT OA ITH HAM
2 pounds beef 1 cupfus crac er crumbs
pound fresh por 1 tabespoonfu butter, arge
pound chopped ham 3 teaspoonfus sat, even
3 eggs Pepper
3 cupfus water
M add the 3 cupfus water, 1 cupfu after another sowy ba e hour.
us. UAKK . MI-SM . ara, wfe of ongressman Mussewhte (Mfhgan).
MEAT SOU E
1 cupfu whte sauce or gravy, 1 cupfu ground meat
or both 2 eggs, separated
Season wth sat, pepper, onon, parsey ma e sauce add meat, seasonng,
and yo s of eggs et coo cut and fod n the beaten whtes put nto a
ba ng dsh, set nto pan of hot water ba e 20 to 30 mnutes, or unt nfe
comes out cean. Ths s especay good made wth vea.
MKS. HESTER . BO TON, wfe of ongressman Boton (Oho).
MEAT TIMBA ES
2 cupfus meat 2 eggs
1 cupfu cream or m cupfu bread crumbs
2 tabespoonfus butter 1 teaspoonfu sat
Use eft-over amb or beef-or fresh meat grnd meat m wth other
ngredents put n tmbae cups pace n pan fed wth hot water ba e n
bottom of hot oven serve wth tomato sauce. eft-over peas or carrots are
good n the sauce and oo nce when poured over the tmbaes on patter.
Mas. AMES H. PATTKN, daughter of the ate Senator atmer (South arona).
ME I AN BEE ITH RI E
2 pounds round stea 3 green peppers
1 tabespoonfu drppngs 1 onon
1 cupfu boed rce 1 tabespoonfu four
2 cupfus bong water Sat to taste
ut meat nto sma peces put nto pan wth rce, drppngs, 1 cupfu
bong water, and onon, mnced coo sowy wth cover on pan unt meat
s tender wash peppers and remove seeds cut nto sces pour over 1 cupfu
bong water et coo a few mnutes and dran save the water press peppers
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332 THE ONGRESSIONA OOK BOOK
through a coander thc en the water and pup whch comes from peppers
season wth sat pour over the coo ed meat and rce and serve.
MRS. RORERT T. SE REST, wfe of ongressman S crest (Oho).
BOI ED EG O MUTTON
ash meat and pace n ette cover wth bong water brng uc y 1o
bong pont and s m ower the heat at once to the pont where meat w
smmer, not bo serve wth caper sauce or currant ey.
Hote Powhatan, ashngton, D. .
RAGOUT DE MOUTON AU HARI OTS B AN S
Ta e the breast, shouder, or rbs of mutton cut up n peces fry n butter
on a uc fre, ta ng care that the peces do not get dar sat and pepper
when the peces have a good coor, powder wth a spoonfu of four and turn
wth a wooden spoon for a few mnutes water wth broth, or hot water f
broth s not used add 1 bunch of parsey, a tte thyme, and 1 eaf of aure,
1 pece of garc, 1 onon perced wth a cove coo over a moderate fre for
I hours. One hour before t has fnshed coo ng, add fresh whte dney
beans when fnshed coo ng, ta e out bou uet, the onon, stran the gravy,
and pour the stew nto a hot dsh. Ths may aso be made wth green dney
beans, sma peas, and potatoes m ed wth sma peces of carrots.
MRS. ARAM . POTHIER, wfe of the e -Governor of Rhode Isand.
BRAISED O OINTS
4 uarts water 1 cupfu ceery
3 o onts, medum sze 1 cupfu peas
4 carrots 1 cupfu tomatoes
2 tabespoonfus sugar cupfu catsup
2 onons Sat
5 potatoes Pepper
oo from 1 to 2 hours, as you woud soup remove o onts, vegetabes,
and amost a of stoc nto a roaster cut up potatoes nto uarters add
sugar and catsup roast n moderate oven of an hour any number of
potatoes may be added.
MRS. ED ARD A. KE , wfe of ongressman Key (Inos).
BAKED PORK HOPS, MOTHER'S
St por chops, whch have been cut 1 nch n thc ness put bread dress-
ng n each four and season fry unt brown add water pace n oven to
ba e before ba ng, pace a mostened bay eaf on each chop.
MRS. G ENN GRIS O D, wfe of ongressman Grswod (Indana).
BARBE UED PORK IN O EN
Steam or parbo a pece of pg, unt tender, n roastng pan chec s n
wth a sharp nfe pour over vnegar, cayenne pepper, sat coo n oven unt
brown, the s n crsp and we seasoned. To 10 pounds fresh pg meat add 3
tabespoonfus of sat, teaspoonfu of cayenne pepper, and enough vnegar.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
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MEATS AND SAU ES 333
PORK AND HAM OA
2 pounds shouder of por 1 egg
1 pound ham 2 cupfus m
1 cupfu bread crumbs
Put meat through grnder twce sat, pepper, and m we ma e nto
oaf pour can of tomato soup over oaf ba e 1 hour or more n hot oven.
Sauce
Ta e 1 tabespoonfu four add cod water to ma e paste for gravy add 3
tabespoonfus ch sauce, 1 teaspoonfu orcestershre sauce, dash Tabasco
sauce, 1 can peas, 1 can mushrooms, and garc f desred m wth gravy n
pan pour over oaf serve.
MRS. RO AND P. HART E , wfe of the e -Governor of ashngton.
ASSERO E O PORK HOPS AND RI E
6 por chops 1 teaspoonfu sat
1 cupfu rce, measured before 3 tabespoonfus onons, chopped
coo ng cupfu ceery, chopped
2 tabespoonfus green pepper, 1 can tomatoes, arge sze
chopped Pepper
4 teaspoonfu papr a
Sprn e por chops wth sat and pepper brown n a s et: coo rce
25 mnutes n doube boer n 4 tmes ts bu of bong water dran rnse
wth hot water return rce to contaner set t over doube boer n whch
water s bong cover et steam unt rce s dry and separated m rce
wth above ngredents pace por chops on top ba e n covered, greased
casseroe for 20 mnutes at 350 . f a uc dsh s desred, pace the rce
n the casseroe uncoo ed and ba e.
Mus. ESSE P. O OTT, wfe of ongressman ocott (Mchgan).
PORK OA
4 pounds ean por , run through 1 cupfu ceery, cut fne
meat grnder 4 eggs
I cupfus crac ers, roed Sat and pepper
M the oaf put nto a hot oven pace 3 thc sces of onon on top of
oaf.
Sauce
Ta e 1 arge can of tomatoes et come to a bo stran through a seve
season wth sat and pepper pour over oaf after t has begun to brown
baste fre uenty wth the tomato sauce ba e 2 hours thc en tomato sauce
and serve wth oaf.
MRS. ASHTON . SHA ENRERGER, wfe of ongressman Shaenberger (Nebras a).
ROAST BONED SHOU DER O PORK
Have a cured por shouder s nned and boned wash the shouder and
soa t overnght n cod water to cover on removng the pece from the water,
wpe t dry ay the shouder fat sde down, pe n some of the hot stuffng,
begn to sew the edges of the shouder together to form a poc et, and graduay
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334
THE ONGRESSIONA OOK BOOK
ROAST BONED SHOU DER O PORK
wor n the rest of the stuffng the recpe for stuffng gven beow ma es the
rght uantty for a 4- to 5-pound pcnc shouder for a 9- to 10-pound ong-cut
shouder, doube these uanttes ay the stuffed shouder, fat sde up, on a
rac n an open roastng pan wthout water roast the meat at very moderate
heat, 325 ., unt t s tender when perced wth a s ewer or a for . A 4- to
5-pound pcnc shouder w re ure about 3 hours to coo at ths oven tem-
perature a 9- to 10-pound ong-cut shouder w need from 4 to 5 hours.
Rasn Stuffng
2 tabespoonfus butter or other
fat
1 tabespoonfu chopped onon
1 cupfu fney cut ceery and
tops
2 tabespoonfus chopped
parsey
oo the onon, ceery, and parsey n the fat for a few mnutes m the
rasns thoroughy wth the bread crumbs str n the coo ed vegetabes add
the emon rnd and sat.
U. S. Department of Agrcuture.
2 cupfus fne dry bread
crumbs
2 pound seeded chopped
rasns
emon, grated rnd of
teaspoonfu sat
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_ MEATS AND SAU ES _ 335
PORK ROSETTES
Have por tenderon cut n round peces nch thc encrce each pece
wth sce of bacon and fasten wth toothpc s pace n roaster n one ayer
add sat and pepper and 1 can of tomato soup ba e 1 hour.
MRS. I..o v, Trn.sTO.s-, wfe of ongressman TharMn (Iowa).
STU ED PORK HOPS
6 chops ream, enough to mosten
2 cupfus bread crumbs, toasted dressng
2 tabespoonfus butter Sat
1 sma onon green pepper
hoose chops 1 nch thc sce n mdde to bone f wth dressng made
from other ngredents ba e sowy unt goden brown.
MRS. v . 1,1 AM . SEARS, wfe of ongressman Sears ( orda).
PORK TENDER OIN
ut thn rounds of por tenderon fatten ro n four season wth sat,
pepper, and sprn e wth fne sage. In an ron fryng pan pace tabespoon-
fu of ard, wth 1 tabespoonfu of mnced sat por fry unt the por s
crsp remove the bts, beng carefu not to scorch the fat fry the peces of
tenderon n ths fat ay them n a ba ng dsh when we browned ma e a
m gravy n the pan after fryng, havng suffcent smooth thc ened gravy
to more than cover the meat n the ba ng dsh add the por scraps and gravy
to the tenderon sprn e top wth fne bread crumbs, or not, as desred ba e
hour serve n the ba ng dsh.
MRS. . . STE ENS, wdow of the ate ongressman Stevens (Mnnesota).
DE OIE GRAS
(Monroe Recpe)
af's ver Sat
Egg yo s Sweet herbs
ut bacon Pepper
Eggs, hard boed Gravy
ash ver and cut n thn sces dry we wth coth rub every pece n
yo s of eggs season wth pepper, sat, and sweet herbs four every ayer of
meat as t s put n a dsh, pacng between t a few peces of cut bacon and
hard-boed egg add gravy wthout m ture bong over and f t up agan
when t s ta en out of the oven do not pac the meat too thc , as there
shoud be penty of gravy n the dsh eat the decacy cod, as t s especay
good at an evenng party.
Mas. A K A. MARSHA , daughter of ongressman Par s (Ar ansas).
POT ROAST MEAT
Put ump of ard n ette when hot, put n meat season wth sat and
pepper brown uc on both sdes pour bong water over coo unt done.
MRS. HAR ES . KKAIs S, wfe of e - ongressman Kearns (Oho).
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336 THE ONGRESSIONA OOK BOOK
ANKEE POT ROAST
(Recpe for 3 Pounds of Beef)
pe the roast carefuy wth a coth and dredge wth four put a tte
suet or butter nto a hot fryng pan and brown roast n t, turnng from sde
to sde unt browned on a sdes ta e care n turnng not to perce the
roast wth the for , as ths woud resut n the escape of uces a few sver
onons, carrots, ceery, browned n the pan wth meat, s a savory addton
when we browned n the pan, the roast shoud be paced n a ette and add
2 cupfus of bong water to fryng pan, et smmer and turn over the roast
add 2 fresh tomatoes, f not avaabe, use canned add 1 teaspoonfu of sat,
1 bay eaf, teaspoonfu pepper, and 2 coves cover and set asde where t
w ust a tte more than smmer and not ute bo. or 3-pound roast, coo
2 hours.
Hote Powhatan, ashngton, D. .
REINDEER HOPS PANNED
Get rb chops have a fryng pan very hot season the chops and sear them
uc y on both sdes eep turnng fre uenty, after one reduces the heat,
unt the chops are coo ed rare, but not at a raw put on a patter spread
beray wth butter set n the oven for a few mnutes serve canded sweet
potatoes, green peas, and currant ey ma e usua accompanment.
MRS. REDERI K R. EH RA H, wfe of ongressman ehbach (New ersey).
SAUSAGE OA
1 pound a por sausage 1 sma onon
2 cupfus raw potatoes 1 egg
2 cupfus bread crumbs teaspoonfu sat
eery sat Pepper
Put potatoes and onon through meat grnder beat egg add sat, pepper,
ceery sat m wth sausage and bread crumbs ma e nto oaf ba e n
moderate oven 45 mnutes e ceent when we ched.
MRS. . RANK ..v.n.s. wfe of ongressman ames (Mchgan).
SAUSAGE OA
1 pound sausage meat 1 unbeaten egg
6 crushed roed crac ers cupfu m
Pepper, sat, and sage to taste
Knead wth hands nto oaf ba e n hot oven about hour baste.
MRS. HAR ES A. EATON, wfe of ongressman Eaton (New ersey).
SMOKED O TONGUE
Ta e smo ed o tongue and soa we n water for 24 hours bo the tongue
for 3 or 4 hours unt t s tender s n tongue n cod water put tongue bac
n hot water sce serve wth sauce Newburg and wth some cro uettes of
chestnuts paced around the tongue.
MRS. GI ORU PNcnoT, wfe of the Governor of Pennsyvana.
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MEATS AND SAU ES 337
TONGUE ITH B A KBERR E
1 fresh tongue Sat
cupfu ceery, dced Pepper
cupfu onon, dced 1 gass bac berry ey
Put tongue wth vegetabes n bong sated water coo sowy 2 hours
ta e tongue from water and remove s n and roots pace n ba ng pan wth
bac berry ey and cupfu water cover ba e 45 mnutes n a moderate
oven at 375 .
MRS. . . NORTON (Nebras a).
PI K ED TONGUES
6 tongues of pgs Bay eaf
IMs cupfus brown vnegar hoe peppers
Onon
ash and scrape the tongues bo about 2 hours, or unt tender s n and
trm them and cut n haf engthwse put n crcuar ar sces of onon and
tongue, aternatng ta e 1 cupfus of uor n whch tongues have coo ed
add 1 cupfus of brown vnegar bo wth bay eaf and whoe peppers f
ar and stand to coo.
MRS. HESTER . BO TON, wfe of ongressman Boton (Oho).
TAMA E PIE
Ta e 1 pound round beef wth a tte fat, but rabbt or chc en are better
bo 1 hour, eepng we covered wth water add 1 cove of garc, sat, and 1
tabespoonfu of some nd of Spansh pepper add 2 can of corn, 1 sma can
of hot sauce thc en wth part four and part corn mea.
rust
Put n saucepan cupfu fresh ard, or other fat, or esser amount of saad
o, wth 1 pnt of bong water add teaspoonfu of sat, and 1 arge cupfu of
corn mea, strrng sowy add a tte pepper when m ture thc ens, spread on
bottom and sdes of shaow casseroe or pyre dsh dot the crust generousy
wth oves pour n f ng pace rest of crust on top ba e n hot oven about
to hour the garc may be omtted f desred and a canned tamae added
to the m ture s an mprovement.
MRS. ARTHUR M. REE, wfe of e - ongressman ree ( aforna).
TAMA E PIE
Ta e 2 pounds of ean meat, chc en, por , or beef cover wth water
coo unt tender add 2 cupfus very coarse corn mea and about 5 cupfus
of water, enough to ma e a thc mush coo together 1 dessertspoonfu ch
powder, 1 pnt tomatoes, 1 good-szed onon chopped fne, sat to taste put
together a 3 sets of ngredents, ncudng the meat stoc of whch there shoud
be about 2 cupfus add rpe oves, banched amonds, and about cupfu of
rasn.-, f desred, usng ess than a cupfu of the frst two named ngredents
ba e n a casseroe serve hot. Many e to add catsup when servng, but
ths can be eft to the ndvdua taste. If the coarse corn mea cannot be
obtaned, a substtute that s fre uenty used s the ordnary dry homny, put
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338 THE ONGRESSIONA OOK BOOK
through the meat chopper, usng the fnest nves, enough to ma e between 2
and 3 cupfus, n pace of the mush.
Mas. AI/TER . INEBEROER, wfe of e - ongressman neberger ( aforna).
AMB A A SABATH
Medum eg of amb 1 tabespoonfus whoe a-
2 medum carrots spce
2 medum onons 1 pnt sour cream
2 tabespoonfus sat cupfu four
Dce onons and carrots sat amb pace n roaster add 1 gass of cod
water and aspce aow 20 mnutes to a pound when roasted, cream wth
sour cream run m ture through coander sce amb add to gravy serve
wth ba ng powder dumpngs.
MRS. ADO PH . SABATH, wfe of ongressman Sabath (Inos)
BOI ED AMB ITH APER SAU E
2 pounds amb 1 sta ceery
1 pound ma beans 1 arge onon
1 pound peas 1 arge tomato
1 pound strng beans Sat
1 bunch carrots Pepper
2 uarts water, bong
Sce the strng beans, carrots, ceery, and onon pace the meat nto
bong water add a vegetabes e cept tomato et smmer for 2 hours when
meat s tender, remove from water stran off vegetabes add tomato to water
and serve as a broth serve m ed vegetabes wth the meat at dnner the
meat s served wth the foowng sauce:
aper Sauce
3 tabespoonfus butter cupfus m
2 tabespoonfus four 3 tabespoonfus capers
Ma e whte sauce of butter, four, and m when t s thc ened, add
capers.
MRS. AM S M. IT PATRIOK, wfe of ongressman tzpatrc (New or ).
S I TS BREAST O AMB, ARDINIERE
(Ths Serves 6 Persons)
1 Iamb breast, 2 -3 pounds Sat
1 pnt wa or strng beans Pepper to taste
2 pnts of water 2 cupfus corn cut off cob or 1
ove of garc can corn
Bay eaf
Bo the beans n sated water 1 hour pace the breast of amb n a ba ng
pan sear n a hot oven 450 . sat the meat, add the beans and water n
whch they have coo ed, wth the remanng ngredents cover coo sowy,
350 ., unt meat and vegetabes are tender, about 1 hours where canned
corn s used, t need not be added unt about 10 mnutes before servng.
The ate Mss ARA . SPROU (Inos).
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MEATS AND SAU ES 339
BRO HETTE O AMB, AU ASIAN ST E
( or 6 Persons)
18 amb chops, wthout bone 18 head of mushrooms
18 sces bacon, same sze as Ove o, butter, bread crumbs
chops Sat and pepper
Put chops, mushrooms, and bacon n fryng pan wth ove o sat and
pepper them coo sowy for hour after ths, ta e from pan pace on
brochette neede (frst the chops and then 1 mushroom, then 1 strp of bacon,
etc. (as many as you wsh). or e ampe, 3 chops, 3 mushrooms, 3 strps of
bacon ma e 1 neede. Ne t ro n butter, then n bread crumbs, and pace n
broer, coo ng sowy for 5 mnutes serve on patter of rce and Parmesan
cheese.
MRS. E. . M. tsI/. M,. wfe of ongressman Marand (O ahoma).
URR O AMB
(Ths Serves 10 Persons)
1 pound 5 ounces amb, cut n 1 ounces rsco
arge s uares 1 ounce four
gaon stoc 2 tabespoonfus chutney
2 , ounces onons, chopped ( 1 teaspoonfu sat
pnt) cupfu cream
2 ounces ceery scraps ( 1 appe, chopped
pnt) 1 banana, chopped
2 ounces carrots 1 ounce curry powder
ew sprgs parsey 1 pounds coo ed rce (
1 ounce cocoanut uart)
2 ounces butter
ut the amb n 2-nch cubes fry n rsco unt brown add onons when
suffcenty coored, add the chopped bananas and appes aow t to smmer
for a few mnutes add the curry powder, cocoanut, and the four pace the
m ture n the oven for a few mnutes add the stoc , ceery, parsey, and
carrots permt t to bo sowy unt done remove the meat nto another pan
stran the sauce over t s m off a mpurtes add the cream, butter, and
chutney serve wth boed or wd rce.
Hote ard, ashngton, D. .
AMB HOPS ITH MUSHROOMS
12 amb chops 2 tabespoonfus butter, heapng
1 pound mushrooms 1 teaspoonfu sat
1 cupfu m Pepper
1 tabespoonfu four Bread, toasted
ash and cut n thn sces the fresh mushrooms heat butter unt t be-
gns to bubbe add mushrooms, sat, and enough pepper to sut taste cover
coo sowy for 30 mnutes mosten four wth m add to the mushrooms
str uc y unt bong et stand over hot water whe chops are brong
have ready toasted a round of bread for each chop serve on a arge patter
pace chops on toast dust wth sat and pepper pour mushrooms n center of
patter garnsh wth parsey.
MRS. OR H. EAG E, wfe of ongressman Eage (Te as).
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340 THE ONGRESSIONA OOK BOOK
AMB HOPS OUISAINE
ry n butter garnsh wth sweet potato puree, tomato sauce, and Sauce
Bernase.
Sauce Bernase
Bo down chopped onons, crushed whte pepper, and tarragon vnegar add
yo of eggs and meted butter beat to a thc sauce on sow fre stran
season wth chopped parsey and meat e tract.
S.S. Presdent Hardng, U. S. nes, PAU GO E, hef.
AMB HOPS SUPREME
2 tabespoonfus butter Sat, tte of
1 tabespoonfu four cupfu cream, or enough to
cupfu chopped mushrooms ma e a thc paste after t
teaspoonfu chopped parsey s coo ed
Dash of cayenne
Bo unt four s coo ed remove from fre coo when cod and thc ,
use for stuffng cut thn amb chops (amb chops cut wth 2 bones to each
chop and remove 1 bone) to the bone stuff wth the above fng ro chops
n crumbs, n egg, and then n crumbs saute n butter 8 mnutes, turnng
often coo mushroom caps n butter, sat, and pepper 2 mnutes then pour
n cupfu creamy bo 5 mnutes onger put 1 cap on each chop pour over
a tte of the cream put n oven for 5 mnutes to fnsh coo ng ths s for
8 to 10 chops.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
AMB KIDNE SAUTE ITH MUSHROOMS
(Ths Serves 6 Persons)
12 Iamb dneys Papr a
4 onons, preferaby whte Engsh mustard
pound mushrooms, fresh or Pnch of cayenne pepper
canned our
Ove o (Itaan) or butter atsup
enough to cover the onons orcestershre sauce and tchen
Sat bou uet accordng to taste
Pepper, whte Stoc , suffcent to ma e gravy
ash, s n, and cut dneys nto eghths cut out fat and tendons saute
o or butter wth onons sprn e dneys wth a thn coatng of four m ed
wth condments add sowy to sauteed onons smmer sowy when tender,
add stoc for suffcent gravy add mushrooms, cut nto peces dredge wth
the four eep smmerng unt tender serve hot on buttered toast wth a
sprn ng of fney chopped parsey.
MRS. ANTHON . GRI IN, wfe of ongressman Grffn (New or ).
AMB MEAT BA S
2 pounds stewng amb 1 chopped onon
2 tabespoonfus beef fat 1 whoe cove
I cupfus tomato uce 1 bay eaf
1 tabespoonfu four paste Sat and pepper
hopped parsey Sugar
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MEATS AND SAU ES 341
Grnd amb n food chopper season wth pepper and sat ma e nto sma
bas and dust wth four heat beef fat n fryng pan and brown meat bas
n t add tomato uce, seasoned wth sat and pepper, tny bt of sugar, an
onon, whoe cove, and sma bay eaf et smmer for hour remove meat
bas when done and thc en sauce wth four paste sprn e wth chopped
parsey when served.
Hus. REDERI K R. EH RA H, wfe of ongressman ehbach (New ersey).
ROAST AMB AN EAS DINNER
(May be oo ed and Served wthout a Mad)
Pace hnd uarter of amb n doube roaster add 1 cupfu of water sprn e
sat and pepper we over roast pace as many potatoes as desred around the
roast cover tghty wth top pace upon stove wth sow fre unt heated
through turn on fu heat for about 30 mnutes, after whch medum heat for
2 hours. After ftng the roast, pace drppngs over the fre str n four
enough to bend wth drppngs pour n cod water enough for desred thc -
ness, strrng sowy a the tme unt we browned add addtona sat and
pepper f desred, severa mnutes before ftng.
Peas
If fresh peas are used, she and coo as soon as amb s paced n oven, n
enough water to eep from burnng bo for 20 mnutes or hour, when
uor shoud be neary boed out season wth sat and pepper wth a good
aowance of butter pace n a doube boer on top of oven unt ready to
serve canned peas may be coo ed n same manner.
Bscut
Use 1 uart four, 4 teaspoonfus Roya Ba ng Powder, 1 teaspoonfu sat, 2
tabespoonfus rsco, m or water necessary to ma e soft dough. Sft ba -
ng powder and sat wth four m n rsco wth nfe or spatua, addng
m or water ast nead as tte as possbe cut wth sma bscut cutter
pace n pans so as not to touch. By usng a tea cart or sma servng tabe, t
shoud not be necessary to arse from the tabe to serve.
MRS. ADDISON T. SMITH, wfe of e - ongressman Smth (Idaho).
SPANISH AMB
2 tabespoonfus butter 1 teaspoonfus sat and pepper
1 cupfu coo ed and dced amb 1 pounds coo ed rce
3 sma onons 3 fresh tomatoes or 1 cupfus
1 green pepper canned
ry onons add green pepper chopped n the butter add tomatoes coo
unt ute thc add the rest of the ngredents serve hot the remnants of
eg of amb may be used up n ths way.
MRS. RO A . OHNSON, wfe of e - ongressman ohnson (South Da ota).
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342 THE ONGRESSIONA OOK BOOK
S I T'S AN HONETTES O AMB
3 shan s of amb 3 cupfus we-seasoned mashed
3 coves potatoes
1 teaspoonfu ceery seed 1 cupfu sma dney beans
bay eaf 1 cupfu coarsey chopped cab-
1 sprg thyme bage, coo ed
Spec sage 1 cupfu carrots, coo ed
Bo the shan s wth the seasonngs unt tender remove the meat from
the bone cut n cubes ne ndvdua mods wth seasoned mashed potatoes
f wth meat and the other vegetabes mosten wth the amb gravy top wth
mashed potatoes brush over wth beaten egg or m and brown n a hot
oven 450 . ths serves 6 persons.
S I T'S B AN UETTE O AMB
4 amb shan s Sat and pepper to taste
3 tabespoonfus ove o or I cupfus coo ed rce
Broo fed butter 2 tabespoonfus butter
teaspoonfu coves 2 cupfus ceery sta s cut n 2-
Spec nutmeg nch engths
Brown shan s n the fat add bong water, sat, coves, and nutmeg
smmer unt tender saute ceery n butter ne the ba ng dsh wth the
rce put on the ayer of ceery top wth the meat cut n sma peces pour
the stoc through the meat and vegetabes cover ba e n a moderate oven,
350 . for 1 hour ths serves 6 persons.
The ate Mss ,' AIIA . SPROU , (Inos).
EA BIRDS
ut 2 thn vea cutets, weghng about 2 pounds, nto strps 3 nches ong
and 2 nches wde put the trmmngs from the vea through the meat chopper
m wth 1 cupfu of bread crumbs:
teaspoonfu ceery seed t teaspoonfu pepper
2 teaspoonfus sat
Spread each strp wth some of the m ture ro fasten wth toothpc s
dredge wth four saute sowy n hot fat for 45 mnutes ust before the
vea s done, ma e a whte sauce, usng pnt cream, 2 tabespoonfus four,
2 tabespoonfus butter, teaspoonfu of sat as a bass serve the vea brds
wth ths sauce.
The ate MRS. ARTHUR A ER, wfe of Senator apper (Kansas).
EA HOP A A MI ANAISE
Touch chop n bread crumbs fry n good cear grease fnsh n brown
butter serve brown butter on top garnsh wth spaghett manase add to
spaghett uenne of truffe, tongue, chc en, ver saute, grated Parmesan on
top, mashed potatoes, sauce tomato.
S S. t.orgt tuhnyton, U. S. nes, . M. S ERT, hef.
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MEATS AND SAU ES 343
URRIED EA
2 or 3 pounds of shouder vea, bunch of parsey, dred or
cut n peces about 2 nches fresh
s uare teaspoonfu curry powder
pound sat por or bacon, cupfu browned four
ground n grnder 1 teaspoonfu sat
1 arge tabespoonfu butter teaspoonfu pepper
Onons
Heat butter n fryng pan when hot, pace vea n pan and sear on a
sdes when browned, remove meat wth for and put t nto a Dutch oven or
smar ette fry the onon (sced) n fryng pan unt decatey browned
remove from fryng pan wth a s mmer and put over meat n ette pour
nto the fryng pan enough hot water to haf f the pan and et bo unt
a the butter s absorbed nto water then pour the water nto ette wth
meat and onons add sat, p'epper, parsey (cut up), and ground por (or
bacon), and et smmer genty for 2 hours remove from ette to a hot patter
a ngredents, e cept gravy thc en gravy wth browned four to whch the
curry powder has been added, about cupfu four return meat and other
ngredents to ette et smmer about 20 mnutes n the thc ened gravy.
Aways serve wth pan boed rce. Ths serves 8 persons.
Ms. RORERT GROSSER, wfe of ongressman Grosser (Oho).
STU ED EA UT ET
ea 1 teaspoonfu sage
2 cupfus browned bread crumbs Sat and pepper
1 onon, fney chopped 1 cupfu tomato uce
4 tabespoonfus butter
Have vea cut from shouder or hnd uarter, about 2 nches thc wth
a sharp nfe ma e a poc et n sde of cutet, runnng nfe a n cutet stuff
wth dressng made by m ng bread crumbs, onon, butter, sage sat and
pepper to taste add enough hot water to hod the crumbs together pace
the stuffed cutet n greased ba ng dsh and sprn e wth sat and pepper
pour over top of the cutet the tomato uce and ba e unt thoroughy coo ed.
ts. MI ES . A OOOD, wfe of ongressman Agood (Aabama).
ES A OPED EA
Use vea, tenderon or any amount of meat desred coo mt
tender, eavng some broth ma e whte sauce from broth, four, butter, and
m put ayer of meat, shredded together, n ba ng dsh add ayer of whte
sauce, ayer of canned corn, ayer of browned bread crumbs, and repeat unt
matera s used eave ayer of crumbs on top ba e unt hot.
MRS. DA ID Hoao, wfe of e - ongressman Hogg (Indana).
EA RI ASSEE ITH DUMP INGS
ut the vea nto peces put n a casseroe add water to cover sat to
taste when meat s tender, ta e t out, stran, ma e a sauce of 1 tabespoonfu
of butter, 1 tabespoonfus of four wth the vea broth have ready the yo s
of 2 eggs, beaten ght, wth 1 tabespoonfu of cream turn part of the sauce
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344 THE ONGRESSIONA OOK BOOK
upon ths m a thoroughy str nto sauce, beatng constanty, unt sauce
s e custard ths recpe s very fne when mushrooms are used to favor the
sauce 3 pounds of vea s enough for a famy of 5 or 6.
How to Ma e the Dumpngs
Sft together 1 pnt of four, teaspoonfu of sat, 2 teaspoonfus of ba ng
powder m a soft dough wth 1 egg and m aways use the m u ewarm.
Hote Powhatan, ashngton, D. .
EA OA
3 pounds vea 2 teaspoonfus sat
pound sat por 1 teaspoonfu pepper
Powdered crac er crumbs Sage to taste
2 eggs, beaten Butter
oo the vea and por unt neary done chop a together unt fne
add 1 cupfu crac er crumbs, the eggs, sat, pepper, and sage to taste m
wth some of the broth n whch the meat has been coo ed pac n a buttered
bread tn dredge wth crac er crumbs and butter ba e 1 hours, bastng
fre uenty wth broth serve hot or cod ths ma es e ceent sandwch
fng. or 4 generatons my materna famy have ba ed t.
MRS. ED ARD . MOEAN, R., wfe of ongressman Moran (Mane).
EA OA
4 pounds vea 5 tabespoonfus water sat,
pound sat por , ground pepper, and ceery sat
8 soda crac ers, roed fne 4 eggs, we beaten
M ngredents wth hands nto 2 oaves ro n crac ers wrap n o
paper ba e sowy 2 hours.
MRS. I IAM H. THOMPSON, wfe of Senator Thompson (Nebras a).
E IED EA OA
pound beef Sat
1 pounds vea Pepper
Geatn
Bo vea unt very tender and unt there s ony about 1 cupfu of broth
put through food chopper add ud and 1 tabespoonfu of geatn to the
broth to be sure t w e season to taste serve very cod.
MRS. PAU OHN K A E, wfe of ongressman Kvae (Mnnesota).
E IED EA OA
3 pounds vea stea A few sta s of ceery
1 arge onon
et coo unt very tender whe coo ng, add butter, sat, and pepper
grnd vea stran stoc add 1 tabespoonfu of geatn soa ed n cupfu of
cod water add to hot stoc pac n bar tns pace on ce.
MRS. ous T. Mc ADDEN, wfe of ongressman Mc adden (Pennsyvana).
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MEATS AND SAU ES 345
ITA IAN EA OA
hop fne raw vea, suffcent to ma e 2 cupfus, raw ham to ma e 1 cupfu
add 2 cupfus bread crumbs, mostened wth enough hot water to mash and
whp add 1 cupfu grated cheese, 1 cupfu coo ed spaghett, 3 eggs we beaten,
1 tabespoonfu chopped parsey, sat and pepper to taste put strps of bacon
across the top ba e n moderate oven for 2 hours.
MRS. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
EA POT ROAST
(Orgna Recpe)
arefuy wash 6 pounds of vea put the vea n an aumnum roaster to
t add 2 cupfus of water, pound of butter, and 2 tabespoonfus of vnegar
cover et t smmer for about 3 hours, addng water from tme to tme when
necessary brown we on a sdes when the roast s haf done, season we
wth sat and pepper.
H:s. KM K . M, wfe of e - ongressman efad (Mnnesota).
PRESSED EA
1 nuc e vea Parsey, tte of
1 pound vea, ean 1 bay eaf
4 eggs, hard boed eery seed, tte of
1 onon Sat
Pepper ayenne pepper, pnch of
Separate nuc e n sma peces pace n ette wth ean vea add onon,
bay eaf, and ceery seed season hghy wth pepper and sat coo unt very
tender et stand overnght n broth enough to merey cover meat n mornng,
heat pc meat n fne peces add pnch of cayenne pepper pace n pan haf
of the meat, then eggs sced thn, and bts of parsey add rest of meat pour
the broth over ths et stand unt cod press ghty ch cut n shaped
peces serve wth sprg of parsey on top ma es about 10 peces.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
PRESSED EA
3 pounds sod pece of vea off Eggs, hard boed
shouder bo geatn
1 dry onon cupfu cod water
Sat and ceery sat 1 emon, uce of
hop onon add to meat, covered wth bong water add sat and ceery
sat, and bo unt tender then chop fne to ths water add geatn soa ed
n t cupfu cod water brng a to a bong pont (there shoud be 1 uart of
ud) add uce of emon cover bottom of bread pan wth sced, cod hard-
boed eggs then put n ayer of vea another of eggs on top then add hot
uor unt pan s fed et stand overnght sce down to serve and ma e
about 10 sces.
MRS. TERR ARPENTER, wfe of ongressman arpenter (Nebras a).
PRESSED EA
Bo 1 pounds of ean vea and a bone of the eg unt tender, then grnd
through a food chopper add 3 crac ers roed nto crumbs, 1 onon chopped
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346 THE ONGRESSIONA OOK BOOK
fne, red pepper add a tte sat and a tte chopped parsey bo the uce
and the bone 15 mnutes onger unt you have pnt uce, then add to t the
meat put nto a mod and press t down wth a weght. Before puttng n mod,
ay hard-boed eggs, sced, n bottom and sdes of mod, and strps of red
pepper nto a desgn n the bottom of mod chc en may be substtuted for vea.
MRS. ARTHUR R. RORINSON, wfe of Senator Robnson (Indana).
S HNIT E
1 vea stea , cut n cubes 1 can mushrooms
2 cupfu onons, chopped 1 pnt, haf cream, haf m
Papr a
Ro vea n four season wth sat and pepper fry n butter, unt crsp and
brown add papr a unt very red, onons, mushrooms, and cream cover coo
sowy about 1 hour unt tender. Ths serves 6 persons.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
ENISON
(Moose, E , Rendeer, Bear Meat, or Any Tough or Dry Meat as re uenty
oo ed by Mountan o )
ashon nto sma cutets dp n ove o fry n deep fat e acty e
doughnuts unt done as one es, perhaps 5 mnutes, but one shoud e perment
wth a sma bt frst sprn e wth sat and pepper serve nstanty. The
cutet may frst be roed n bread crumbs, corn mea or batter, but ths ma es
them much greaser.
MRS. HERRERT . HOO ER, wfe of the e -Presdent of the Unted States.
A S O OOKING ENISON
Roast Ham of enson: Pace a ham of venson n drppng pan and rub
we wth 1 tabespoonfu sat and of a teaspoonfu bac pepper cut sma
sts through the upper part of the venson severa nches apart and sp sma
peces of bacon or fresh fat por through them chop a very sma pece of
garc wth 4 red peppers add to ths 1 teacupfu of hot water pour ths m ture
mto the pan, cover tghty, and roast 2 hours n steady oven baste often.
enson Stew: hop fne 2 onons, 6 red peppers, and a very sma pece
of garc heat a tabespoonfu of nce sweet ard n fryng pan coo ths
m ture 5 mnutes covered add 2 pounds venson, cut sma fry brown add
hot water enough to cover move to bac of stove and coo sowy unt meat
s tender add more hot water as needed sat to taste thc en wth 1 eve
teaspoonfu four, a few mnutes before servng.
red enson: Ta e thn sces of on or eg of venson ro n four
seasoned wth sat and pepper fry uc y n butter and ard.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
MO K ENISON
od sced amb or beef 2 tabespoonfus water
gass currant ey 1 tabespoonfu butter
Put ey and water nto pan et heat unt ey mets add butter and
coo about 5 mnutes add meat coo unt heated, put meat on patter pour
sauce over t.
MRS. I IAM I. S OOPE, wfe of e - ongressman Swoope (Pennsyvana).
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MEATS AND SAU ES 347
HAT TO SER E ITH MEATS AND ISH
Roast beef: Grated horse-radsh, tomato sauce, mustard, cranberry sauce,
pc es.
Roast vea: Tomato sauce, mushroom sauce, onon sauce, cranberry sauce.
Roast mutton: urrant ey, caper sauce.
Boed mutton: aper sauce, onon sauce.
Roast por : Appe sauce, cranberry sauce.
Roast amb: Mnt sauce.
enson or wd duc : Bac currant ey, cranberry sauce.
Roast goose: Appe sauce, cranberry sauce, grape or currant ey.
Roast tur ey: Oyster sauce, currant ey, cranberry sauce.
Roast chc en: Bread sauce.
ompoe of pgeons: Mushroom sauce.
Broed fresh mac ere: Sauce of stewed gooseberres.
Broed buefsh: hte cream sauce.
Broed shad: Rce, mushroom sauce, parsey or egg sauce.
resh samon: Green peas wth cream sauce.
MRS. A.sDKsoN H. A TERS, wfe of e - ongressman aters (Pennsyvana).
ASPI OR BAKED HAM, MAR 'S
M 1 pnt sweet peach pc e uce, bo of geatn dssoved n cupfu
cod water for 10 mnutes, then hed over bong water to dssove et stand
to e n deep patter cut n s uares for sces of ham.
MRS. . . RIOHT, wfe of e - ongressman rght (Georga).
BAKED HAM SAU E
gass currant ey ar prepared mustard
Met ey and mustard together serve warm.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
BAKED RANBERRIES
1 uart cranberres 2 oupfus water
3 cupfus sugar
Put sugar and water nto shaow ba ng pan str unt sugar s meted
add cranberres ba e n sow oven unt tender dp not aow berres to become
hard or brown on top str sghty f necessary, beng carefu not to brea cran-
berres whch, when done, shoud be whoe and f not coo ed too ong, a brght
red n coor the sugar, water, and uce forms a ey, when cod, around the
berres ths s decous to serve wth tur ey or other meats or used as fng
for tarts.
The ate Mas ARA . SPROU (Inos).
RANBERR RE ISH
Put raw cranberres through fnest bade of meat grnder combne wth an
e ua uantty of sugar et stand overnght n coo pace.
MRS. OHN . MI ER, wfe of e - ongressman Mer ( ashngton).
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348 THE ONGRESSIONA OOK BOOK
RANBERR SAU E
2 uarts cranberres 4 cupfus sugar
4 cupfus water
Put the cranberres through a coarse food grnder add the water after t
comes to a bo, et t bo 10 mnutes add the sugar after ths comes to a
bo, et t bo 5 mnutes pour nto mods.
MRS. T. . B. ROBINSON, wfe of e - ongressman Robnson (Iowa).
RANBERR SAU E
1 uart cranberres 1 cupfu water
2 cupfus sugar
Bo 15 mnutes put through a seve et coo.
MRS. GA E H. STA EER, wfe of ongressman Sta er (New or ).
REAM SAU E OR HI KEN, O STERS, OR MEAT
1 cupfu butter 1 uart m
1 scant cupfu four
ream butter and four n doube boer add m str unt t thc ens
f oysters are used, put them n pan et them become hot dran we and turn
nto the cream season accordng to taste ths sauce wth ust a tte more
m w serve for two arge chc ens, whch have been prevousy boed,
cooed, and the meat cut n sma peces.
MRS. IND E H. HAD B , wfe of e - ongressman Hadey ( ashngton).
U UMBER SAU E
Beat cupfu cream stff add sat, cayenne, and graduay add 2 tabe-
spoonfus of vnegar and cucumber chopped fne and draned add onon uce to
favor.
MRS. AMES H. MA AITERT , wfe of e - ongressman Mac afferty ( aforna).
DUMP INGS
1 cupfu four 1 teaspoonfu sugar
1 rounded and 1 even teaspoon- 1 we-beaten egg
fu ba ng powder M
arge pnch sat
Sft together the four, ba ng powder, sat, and sugar add we-beaten egg
and m to ma e a dough a tte softer than for bscuts have gravy sghty
thc ened and bong drop dumpngs n t by the tabespoonfu cap on the
cover, and do not open or ar for 10 mnutes.
MRS. RED UMMINOS, wfe of ongressman ummngs ( oorado).
DUMP INGS
2 cupfus four 2 teaspoonfus shortenng
4 teaspoonfus ba ng powder cupfu m
4t teaspoonfu sat
Sft four, ba ng powder, and sat together wor n shortenng uc y
add m graduay as some fours thc en more than others, t s best to e -
perment m ture shoud be thc enough to hod shape as t s dropped by
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MEATS AND SAU ES 349
spoon a tte more four shoud be added for roed dumpngs egg dumpngs
may be had by substtutng a beaten egg for part of the m ths w never
fa f m ed ust before coo ng and served as soon as t s done. Dumpngs
shoud be paced n the pot, on meat or vegetabes, n such a way that they
w not touch each other or become mmersed n the uor eep saucepan
covered unt dumpngs are done when droppng dumpngs nto the pot, dp
the spoon each tme before fng nto a cupfu of cod water ths w eep
dough from stc ng to the spoon.
Mss I.v,A M. TO NSEND, daughter of Senator Townsend (Deaware).
DIGESTIB E DUMP INGS
(Serves 6 to 8 Persons)
1 we-beaten egg 1 spoonfu soft butter
spoonfu sugar 2 heapng teaspoonfus ba ng
1 sma cupfu m powder
Use enough four to ma e soft dough drop from spoon nto bong uor
do not aow steam to escape bo 8 mnutes.
MRS. T. S. I IAMS, wfe of e - ongressman ams (Inos).
POTATO DUMP INGS
Ta e 2 parts grated raw potatoes, measured before gratng s ueeze a
water out by wrngng potatoes n a coth add 1 part boed potatoes, we
dred and rced. To hot rced potatoes, add raw potatoes and enough hot m
so that they stc together add sat and a crouton to absorb mosture to each
dumpng steam 20 mnutes or bo n sated water.
MRS. HAR ES D. MI ARD, wfe of ongressman Murd (New or ).
EGGP ANT SAU E
1 eggpant 1 tabespoonfu cornstarch
3 sweet peppers, cut up 2 teaspoonfus sat
3 tomatoes, sced thn 1 tabespoonfu butter, meted
1 onon, arge 1 strp bacon
ut up eggpant n sma peces add peppers, tomatoes, and onon put
m ture n saucepan wth a tte water and 1 teaspoonfu of sat stew when
we done, thc en wth cornstarch add sat, butter, and strp of bacon serve
wth meat.
MRS. AREN K . DI , wfe of Senator D ( ashngton).
GOOSEBERR SAU E
Prepare 1 pnt of butter sauce as foows: M 2 ounces of sfted four wth
2 ounces of meted butter dute wth 1 uart of bong water, sated to the
e tent of t ounce per uart str brs y to nsure a perfect ason do not
aow to bo add mmedatey the yo s of 6 eggs m ed wth pnt of cream
and the uce of emon rub through a tammy fnsh the sauce wth 5 ounces
of best fresh butter. Be carefu that the sauce does not bo after t has been
thc ened. Meanwhe put 1 pound of green gooseberres nto a sma copper
saucepan contanng bong water bo for 5 mnutes dran the gooseberres
put them n a tte stewpan wth pnt of sweetened whte wne sauce genty
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350 THE ONGRESSIONA OOK BOOK
coo the gooseberres rub them through a tammy add the resutng pup to the
butter sauce. Ths sauce s e ceent wth gred mac ere and the poached
fets of that fsh as we as wth meat.
The ate MRS. E. I. ED ARDS (New ersey).
HO ANDAISE SAU E
4 tabespponfus vnegar teaspoonfu sat
Butter, sze of egg t teaspoonfu whte pepper
4 egg yo s, we beaten
Put vnegar n a grante bow or doube boer heat we add butter,
pepper, and sat et t coo awhe add yo s of eggs, beaten ght str a the
tme unt t becomes thc e cream ma e ust before usng.
MRS. ED ARD KEATING, wfe of e - ongressman Keatng ( oorado).
HO ANDAISE SAU E
cupfu butter ayenne pepper and papr a
1 tabespoonfu emon uce cupfu bong water
teaspoonfu sat
M the emon uce wth of the butter and the seasonng add the bong
water str n the rest of the butter coo 1 mnute.
MRS. THOMAS . PHI IPS, R., wfe of e - ongressman Phps (Pennsyvana).
HO ANDAISE SAU E
cupfu butter 4 teaspoonfu sat
1 tabespoonfu emon uce ew grans cayenne
2 egg yo s
Mash butter, separate n 3 parts put 1 pece n doube boer wth emon
uce and egg yo s str constanty wth a wre whs add second pece of
butter and as matera thc ens add thrd pece remove from fre add sat and
cayenne f eft over fre few seconds onger, t w separate f a rcher sauce
s desred, add tabespoonfu heavy cream and teaspoonfu water.
MRS. ADIS AS A ARG, wdow of the ate ongressman azaro ( ousana).
IN A IB E HO ANDAISE SAU E
cupfu water 1 eve tabespoonfu cornstarch
1 emon, uce of 2 egg yo s
Sat to taste 2 tbespoonfus butter
Heat water, emon uce, and sat n doube boer add cornstarch dssoved
n a tte water remove from stove pour nto beaten egg yo s add butter
put on stove agan to heat ths w not curde and serves 4 persons.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
HORSE-RADISH SAU E
1 cupfu horse-radsh 2 tabespoonfus sugar
1 tabespoonfu butter teaspoonfu dry mustard
emon, uce of cupfu sweet cream
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MEATS AND SAU ES 351
M horse-radsh, sugar, emon uce, and dry mustard together put nto
doube boer and heat add cream sowy coo unt thc add butter serve
wth fsh, any sea food, or meat.
Mas. OHN B. SOSNO SKI, wfe of e - ongressman Sosnows (Mchgan).
MEAT RE ISH
Soa 2 tabespoonfus geatn n 1 cupfu of cod water and the uce of a
No. 2 can of grated pneappe combne 1 cupfus of sugar and 1 cupfu of
vnegar coo unt the srup threads str the softened geatn nto the srup
aow t to coo unt sghty thc ened, add the grated pneappe, 1 cupfu fney
chopped banched amonds, and 6 sma sweet cucumber pc es sced thn
pour nto a cod wet shaow mod aow to stffen cut n cubes serve wth
cod meat.
MRS. GU U. HARD , wfe of e - ongressman Hardy ( oorado).
MUSHROOM SAU E
cupfu butter cupfu cream
pound mushrooms, or teaspoonfu sat
can mushrooms or more -54 teaspoonfu papr a
cupfu four 1 tabespoonfu parsey, chopped
uart chc en stoc 1 tabespoonfu emon uce
2 egg yo s, beaten
M ngredents as sted.
Mas. RA P. HASE, trfe of ongressman hase (Mnnesota).
MUSTARD SAU E
(Use wth Ba ed Ham)
1 tabespoonfu four 1 cupfu cream
cupfu vnegar 1 egg, beaten
cupfu sugar 2 teaspoonfus dry mustard
M four wth vnegar et t get u ewarm m sugar, mustard, cream, and
beaten egg n doube boer brng to bong pont coo combned m tures
unt thc , as cream or thn gravy, or f t s used whe warm, coo unt as
thc as saad dressng.
Aus. ERNEST UNDEEN, wfe of ongressman undeen (Mnnesota).
MUSTARD SAU E
1 pnt sweet cream 2 egg yo s
cupfu sugar 1 cupfu cder vnegar
4 eve tabespoonfus dry 1 eve tabespoonfu cornstarch
mustard teaspoonfu sat
Pace cream and cornstarch n doube boer et get hot add sugar and
mustard we bended together bo 2 mnutes add beaten eggs bo 2 mnutes
add vnegar bo 2 mnutes ths s fne to serve wth ba ed ham.
MKS. O GKR B. BURTNESS, wfe of e - ongressman Burtness (North Da ota).
BAKED PINEAPP E
1 can sced pneappe Sat, pepper, and butter
6 Graham crac ers
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352 THE ONGRESSIONA OOK BOOK
Butter a ba ng dsh pace a ayer of the pneappe, dvded n peces n
bottom of the dsh sprn e wth Graham crac er crumbs, sat and pepper
dot wth butter cover wth another ayer unt the frut s used pour the pne-
appe uce over a put n the oven ba e of an hour serve wth meats.
MRS. ARTHUR G. SOR IE, wfe of the e -Governor of North Da ota.
PINEAPP E SAUTE
Brown sces of canned pneappe n tte butter sprn e sugar over these
are good as fred appes to serve wth meat course.
MRS. DUN AN U. ET HER, wfe of Senator etcher ( orda).
TARTAR SAU E
Ta e the yo s of 3 eggs, str we add cupfu of ove o, strrng n
very sowy to ths add uce of 2 emons, 2 tabespoonfus of sugar,
teaspoonfu of sat, 1 tabespoonfus of onon uce m we add 1 arge-
szed d pc e, chopped fne ths s decous to serve wth any nd of saad,
cod meat, or fsh.
TOMATO SAU E
Ta e 2 tabespoonfus of butter, 2 tabespoonfus of four, teaspoonfu
of sat, teaspoonfu of pepper, 1 cupfu of stewed and straned tomatoes, and
a sce of onon met butter add dry ngredents bend thoroughy coo
tomatoes wth a sce of onon for a few mnutes remove onon add tomatoes
graduay to butter and four coo thoroughy add capers, f desred.
The ate MRS. RA PH O IER (Mssour).
TOMATO SAU E
4 tabespoonfus butter 1 tabespoonfu parsey
2 tabespoonfus onon teaspoonfu sat
2 tabespoonfus carrots 1 cupfu stoc
4 tabespoonfus four 1 cupfu tomatoes
Met the butter add onon, carrots, and parsey coo 5 mnutes stran to
butter add four when we bended, add stoc and tomatoes smmer hour.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
PEPPER BUTTER OR STEAKS
cupfu butter /4 tabespoonfu chopped parsey
4 tabespoonfu chopped red tabespoonfu chopped onon
pepper cove garc
t tabespoonfu chopped green 2 teaspoonfus emon uce
pepper
ream butter bend n above ngredents serve wth chc en or stea .
MRS. AMES H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
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MEATS AND SAU ES 353
PI K I K SAU E
Ma e mayonnase foundaton mash capers wth a good dea of the uce
m wth ch sauce season wth sat, red pepper, horse-radsh, onon uce,
Tabasco, and a tte orcestershre sauce ths sauce s good wth crab meat,
shrmp, and meats.
MRS. M. A. MI HAE SON, wfe of e - ongressman Mchaeson (Inos).
ORKSHIRE PUDDING
(Served wth Oven Roast of Beef)
2 eggs 1 cupfu four
1 cupfu m Sat
Beat eggs add m str nto sfted four and sat ba e n pan wth meat
n uc oven 20 to 30 mnutes.
MRS. HARO D S. TO I.E , wfe of e - ongressman Toey (New or ).
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354 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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MEAT SUBSTITUTES
Many peope beeve that meat s absoutey essenta to the day det
on the other hand a cass of peope, nown as vegetarans, beeve t harmfu
to ncude meat n the det. Meat s vauabe for ts proten content whch s
essentay the budng matera for the body, hepng to repar worn-out body
ces. There are many other foods contanng ths vauabe eement n as arge
proporton as meat and can be used n ts pace.
egetabes contan consderabe proten and, as t s necessary for many
persons to ta e some form of proten n ther day det, the most drect
sources of proten are m , cheese, and eggs. heese s spendd as a budng
food, the best nown beng cottage cheese and s an dea meat substtute.
Eggs are a common and popuar budng food, ta ng the pace of meat wth
many peope.
Nuts are aso a very concentrated food, one pound e uang about 2M--
pounds of beef stea . They shoud be eaten ony as a part of a mea and can
be substtuted for meat. A of these substtutes shoud be used n the mea
n e acty the same combnatons wth other foods as meat.
MRS. I I.IAM A. A RES, wfe of ongressman Ayres (Kansas).
AMERI AN HOP SUE
pac age spaghett, coo ed 1 pound Hamburg stea
4 sma whte onons 1 can tomato soup
2 tabespoonfus butter 2 teaspoonfus sat
ut up onons sat and coo n butter unt tender, but do not brown
add the stea to the onons coo unt party done m meat and onons wth
spaghett taste for proper seasonng over m ture pour 1 can tomato soup
m ba e n moderate oven hour ths serves 8 persons.
MRS. HRNR . TEMP E, wfe of e - ongressman Tempe (Pennsyvana).
AMERI AN TAG IARINI
1 can corn 1 sma botte green oves, cut
1 can tomato sauce up
1 can macaron sauce 1 bo egg noodes, boed n
1 cupfu grated cheese sated water
M we ba e about 1 hour n moderate oven.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
BEANS A A ME I UE RE UGEE
1 can Refugee green beans h powder
1 can arnaton or Pet m , 1 heapng tabespoonfu four
medum sze Sat
1 teaspoonfu ard 1 teaspoonfu butter
355
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356 THE ONGRESSIONA OOK BOOK
Save cupfu uor from the green beans heat the beans n the remanng
uor ma e a cream sauce as foows: Met the ard and butter n saucepan
str n four add the cupfu uor coo 3 mnutes add the m season to
taste add sat and ch powder coo sowy unt creamy pour ths cream
sauce over the beans when ready to serve.
MRS. ARREN . DUP E , wfe of ongressman Duffey (Oho).
TOMA A BEANS
Soa and put on to coo n the usua way I pnts bayo beans, or Spansh
red beans, wth a sma pnch soda and a pece sat por met 2 tabespoonfus
butter n pan sce 1 medum-szed onon brown n butter add 1 pound round
stea , dced, brown add can tomatoes add above m ture to beans wth
enough water to eep ucy bo unt done before servng, add 1 heapng
tabespoonfu of Spansh pepper whch has stood about hour n cupfu of
cod water.
MRS. OHN . RAKER, wdow of the ate ongressman Ra er ( aforna).
BRAIN RO UETTES
2 sets brans 1 heapng tabespoonfu butter
1 cupfu hot m 2 tabespoonfus four
1 egg yo 1 teaspoonfu sat
Scad brans and remove s n bo unt tender add sat and cayenne pep-
per set asde to coo ma e a cream dressng of the butter, four, and m add
we-beaten egg coo , strrng constanty unt t thc ens set asde to coo
when cod, add cod brans form nto cro uettes put nto refrgerator when
ready to coo , ro n sfted crac er crumbs or mea fry n deep hot ard.
MRS. HAR ES R. RISP, wfe of e - ongressman rsp (Georga).
BRIDGE RING OR 12
Ta e 1 arge noode rng fed wth 2 pac ages boed sma noodes, draned
and m ed wth 1 uart of m , 8 eggs, we beaten add 2 tabespoonfus meted
butter, sat, ceery sat, and papr a pour ths m ture nto noode rng mod
pace mod n pan of water ba e unt sod at 450 . turn out of pan and f
center wth creamed chc en bo one 5-pound chc en ta e meat from bones
cut up n cubes ta e 1 uart chc en broth and 1 uart cream thc en wth
four season add chc en add 1 arge can mushrooms cut n haves.
MRS. A RERT E. ARTER, wfe of ongressman arter ( aforna).
BUTTER UP SP ITS
Bananas, peeed Eggs
heese ard
ut bananas n 2-nch engths ro them n egg m ture ro n grated
Broo fed cheese fry n hot deep Svereaf ard unt decatey browned serve
wth ba ed ham or wth broed bacon sces.
The ate Mss ARA SPROU (Inos).
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MEAT SUBSTITUTES 357
ARROT OA
1 cupfus carrots 2 eggs, beaten
cupfu bread crumbs 1 cupfu m
cupfu chopped nuts 1 sma cupfu four
1 tabespoonfu sugar 1 heapng tabespoonfu soft
1 teaspoonfu sat butter
Pepper
Scrape and grate enough raw carrots to ma e 1 cupfus add bread crumbs,
chopped nuts, sugar, sat, a tte pepper, eggs, m , and four m thoroughy
add butter pour nto a greased mod bo n hot water for 1 hour serve wth
drawn butter.
Mas. OHN M. RORSION, wfe of e -Senator Robson (Kentuc y).
HEESE ASPI
Ta e 4 Phadepha cream cheeses m thoroughy wth pound of
Ro uefort cheese then dssove 2 pac ages of geatn n 1 cupfu of cod
water add 3 cans of canned hot consomme et stand as t congeas, ne a
mod wth t pace the cheese roed nto the shape of a ba n the center,
coverng wth ey unt the mod s fed use what s eft of ey as decoraton
around dsh.
Mas. HAMII/TON PISH, R,, wfe of ongressman sh (New Tor ).
HEESE BA S
1 pound sharp cheese, grated Red pepper, dash of
2 tabespoonfus four, rounded 3 egg whtes, beaten stff
Sat
M ngredents mod n bas fry n deep fat serve hot.
MRS. MI TON A. ROM UK, wfe of ongressman Rom ue (Mssour).
HEESE BOU ETTES HOT
1 cupfus cheese teaspoonfu sat dash of
1 tabespoonfu four ayenne pepper
3 egg whtes, beaten stff 1 teaspoonfu Parmesan cheese
M cheeses, four and seasonngs fod n beaten egg whtes form nto sma
bas ro n fne bread crumbs fry n deep fat.
MRS. ED ARD B. REE AND. wfe of e - ongressman reeand (New or ).
HEESE AKE ITH IEBA K
2 pounds cottage cheese 1 pac age zwebac
1 cupfu sugar 1 cupfu sugar
4 eggs 1 teaspoonfu cnnamon
pnt cream cupfu butter, meted
Spec of sat 3 tabespoonfus four
emon, uce of
Ro zwebac fne m wth 1 cupfu sugar, 1 teaspoonfu cnnamon, and
cupfu butter, meted set asde of a cupfu of the m ture to sprn e over
top butter a 9-nch sprng form we spread and press zwebac m ture on
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358 THE ONGRESSIONA OOK BOOK
bottom and sdes of form beat 4 eggs, wthout separatng, wth 1 cupfu of
sugar unt ght add a spec of sat and a teaspoonfu of vana nto ths
str we pnt of cream add 2 pounds of cottage cheese and 3 tabespoonfus
of four m a together str unt smooth pour nto zwebac ned form
sprn e remanng zwebac m ture over top ba e n a moderatey sow oven,
325 ., for 1 hour turn off heat et stand n oven 1 hour unt cooed remove
rm of sprng form pace wth tn bottom on servng pate favor wth emon
f vana s not desred use chopped pstacho nuts sprn ed on top.
MRS. M. A. MI HAE SON, wfe of e - ongressman Mchaeson (Inos).
HEESE ARROTS
Ta e any yeow Amercan cheese grate add enough cream to ma e the
cheese of the consstency to mod ro nto cones e sma carrots dust wth
papr a stc a sprg of parsey n the end of the cone, and one has a very fe-
e carrot to serve wth ettuce or any other saad ths s especay effectve
at Than sgvng on pate wth saad served n cups made from red appes.
SENATOR HATTTR ARA A. , wdow of the ate Senator araway (Ar ansas).
HEESE HAR OTTE
2 pounds grated cheese 1 can pmentos, cut fne
1 cupfu hot m 1 cupfu mayonnase
4 arge sour or d pc es, 3 enveopes geatn
ground
Have a ngredents ready soa geatn n cupfu cod water add 4
tabespoonfus hot water cream cheese and hot m unt smooth add pc es,
pmentos, mayonnase, and geatn n the order gven pour n wet mods
set n ce to harden serve sced wth mayonnase ths serves about 20 persons.
MRS. HAR ES R. RISP, wfe of e - ongressman rsp (Georga)
HEESE RO UETTES
Ta e whtes of 4 eggs, beaten to stff froth add 2 cupfus ground cheese, 1
heapng tabespoonfu four, sat, and cayenne pepper to taste shape n ba
ro n crumbs fry decate brown.
MRS. I A B. ES I K, e - ongresRwoman and wdow
of the ate ongressman Esc (Tennessee).
E ER AND HEESE ASSERO E
1 cupfu Phen Amercan or ombned as whte sauce:
Phen Swss cheese 2 tabespoonfus grated onon, f
1 cupfu m desred
2 tabespoonfus butter 1 cupfu coo ed spaghett
2 tabespoonfus four 2 cupfus coo ed dced ceery
teaspoonfu sat cupfu buttered grated bread
teaspoonfu pepper crumbs
To hot whte sauce add fney dced cheese str or beat wth Dover egg
beater unt m ture s smooth m together wth spaghett, ceery, and onons
and add cheese m ture pace n oed casseroe and cover wth buttered bread
crumbs ba e 30 mnutes n moderatey hot oven. Ths serves 6 persons.
MRS. BERTRAND H. SNE . wfe of ongressman Sne (New or ).
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MEAT SUBSTITUTES 359
OTTAGE HEESE
Sour m unt there s a thc mass of 2 or more uarts pour nto a arge
earthen croc sprn e over wth a tte sat cut cabber wth a sver nfe
nto 1-nch s uares f to top wth bong water et stand unt water s u e-
warm pour through straner, then nto thn whte bag to dran overnght
brea up wth for add tte sat and cream.
M s. HAR ES B. TIMRER AKE, wfe of e - ongressman Tmbera e ( oorado).
HEESE RA KERS
Grate pound Amercan cheese add 1 tabespoonfu of butter and a dash
of papr a m nto a smooth paste and cover satne crac ers put n the oven
to brown serve hot.
MRS. GORGE PA TE Mo EAN, wdow of the ate Senator Mc ean ( onnectcut).
DI TUM-DITT
Met together 2 tabespoonfus butter and 1 cupfu cheese, crumbed add
pnch of sat add 1 chopped green pepper, 1 can tomatoes, chopped onon,
and tte red pepper coo together unt creamy add 2 beaten eggs the ast
thng serve on toast.
MRS. A. P. NE SON, wfe of e - ongressman Neson ( sconsn).
DREAM AKES
ut sces of bread 1 nch thc and 3 nches ong, 1 nches wde ta e out
centers, eavng a bo of bread spread wth butter put them n oven to brown
ma e a m ture of cupfu cream thc en when bong wth a tte butter
and four add a pnch of sat, 2 cupfus grated Amercan cheese when meted,
f centers dust wth papr a set n oven to brown serve very hot.
MRS. GEORGE PA NE M EAN, wdow of the ate Senator Mc ean ( onnectcut).
HEESE ENTREE
1 cupfu crac er crumbs 1 tabespoonfu butter
cupfu grated cheese Season to taste
Add 1 fu coffee cupfu of bong water coo n doube boer for 20
mnutes ta e from fre str n 1 we-beaten egg m ed wth 1 tabespoonfu
of cod water coo 3 mnutes onger serve hot on toasted crac ers garnsh
wth ettuce eaves.
MRS. A. M. PETERSON, sster of the ate ongressman urry ( aforna).
HEESE ONDUE
1 cupfu m , scaded 1 tabespoonfu butter, meted
1 cupfu bread crumbs, soft teaspoonfu sat
pound cheese, grated 3 eggs, beaten separatey
M frst 5 ngredents add egg yo s beaten unt emon coored fod n
stffy beaten egg whtes ba e n buttered ba ng dsh 20 mnutes n moderate
oven.
MRS. E E AND DEAR, wfe of ongressman Dear ( ousana).
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360 THE ONGRESSIONA OOK BOOK
RO EN HEESE
cupfu butter 1 teaspoonfu fney chopped
pound Ro uefort cheese chves
1 teaspoonfu sat 2 teaspoonfu papr a
2 teaspoonfus sherry substtute
ream butter and cheese wor unt bended add remanng ngredents
pac n sma mod et stand n ce bo 1 hour remove from mod serve wth
hot toasted rye bread or rye crsp.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
HEESE OA
3 pounds cottage cheese 1 enveope geatn
1 pound cream cheese I 2 pnts cream
1 can pmentos, chopped 2 teaspoonfus sat
1 botte oves, chopped Papr a to taste
Put cream cheese through a food chopper m wth cottage cheese add
oves and pmentos add geatn whch has been dssoved n cream ne a
mod wth sced oves f wth the oaf et t set.
MRS. OHN . MOORE, wfe of e - ongressman Moore (Kentuc y).
POT HEESE KIE I
pound potcheese 2 tabespoonfus sugar
2 pound butter 2 cupfus four
or cheese, sugar, butter, and four together shape n horseshoes f and
ba e.
ng
Rasns 1 egg
pound potcheese A sma amount of sugar
MRS. RANDO PH PERKINS, wfe of ongressman Per ns (New ersey).
HEESE RAMEKINS
Use 2 tabespoonfus of grated cheese, 1 tabespoonfu of butter, 2 tabe-
spoonfus of bread crumbs, 4 tabespoonfus of m , 4 teaspoonfu of mustard,
teaspoonfu of sat, teaspoonfu of pepper, 1 egg bo the crumbs n the
m unt soft add the butter, mustard, sat, pepper, and cheese and the yo
of the egg when a are we m ed, str n the whte of the egg, beaten to a
stff froth put the m ture n chna cases, fng each case but fu ba e
5 or 6 mnutes. Ths ma es a pretty cheese course for ether uncheon or dnner.
The at MRS. RA PH O IER (Mssour).
RING TUM DITT
Put n chafng dsh pece of butter the sze of a wanut add 1 sma onon,
chopped very fne coo thoroughy add 1 pound cheese, cut very fne, 1 cupfu
m , and 1 tabespoonfu four m together, coo unt cheese s we meted
add 1 cupfu tomato catsup, 1 teaspoonfu dry mustard, 1 tabespoonfu or-
cestershre sauce, sat, pepper, and asty 1 egg we beaten str et coo for a
few mnutes serve on crac ers.
MRS. . RUSSE EE H, wfe of e - ongressman eech (Pennsyvana).
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MEAT SUBSTITUTES 361
HEESE RE ISH
1 pound Amercan cheese can pmentos
6 hard-boed eggs Sat and pepper to taste
Run cheese, eggs, and pmentos through the meat grnder and m wth sweet
cream stuff nto green peppers and eep n the ce bo overnght sce and
serve.
MRS. ASHTON . SHA ENRERGER, wfe of ongressman Shaenberger (Nebras a).
RUSSIAN HEESE DISH
3 eggs pound cottage cheese
Sat, pnch of Papr a
our enough to ro out noodes ream
Ta e 1 egg, a pnch of sat, 1 tabespoonfu cod water m n enough four
to ro out noodes dough shoud be very stff cut round and coo n sated
water for 10 mnutes dran m the cottage cheese wth 2 eggs, sat, and
papr a cover the noodes wth ths m ture roundng turn pnch together
e a turnover pace n au gratn dsh pour over enough cream to cover
ba e hour.
MRS. . MURRA RANE, a founder of the ongressona ub
and wdow of the ate Senator rane (Massachusetts).
HEESE SOU E
2 scant tabespoonfus butter 4 eggs
2 eve tabespoonfus four 1 cupfu m
/ teaspoonfu sat 1 cupfu grated cheese
ayenne
Use doube boer et m come to a bo beat four and butter unt
creamy add bong m graduay coo 10 mnutes beat egg yo s very ght
add cheese add to bong m ture hour before servng, beat whtes very
stff add to above m ture butter a ba ng dsh coo n a moderate oven 30
mnutes set ba ng dsh n pan of water to ba e.
MRS. . . DI KINSON, wfe of e - ongressman Dc nson (Mssour).
HEESE SOU E
2 tabespoonfus butter 3 eggs
3 tabespoonfus four teaspoonfu sat
cupfu m ayenne
1 cupfu grated cheese
Put the butter nto a saucepan when hot, add the four str unt smooth
add the m and seasonng coo 2 mnutes remove to the bac of the stove
add the we-beaten yo s and the cheese set away to coo when cod, add the
whtes of the eggs beaten to a stff froth turn nto a buttered dsh ba e from
20 to 25 mnutes serve the moment t comes from the oven add 1 cupfu
coo ed fa ed fsh nstead of cheese, f desred.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
HEESE SOU E
2 tabespoonfus four 1 cupfu sweet m
1 tabespoonfu butter 1 cupfu cheese, grated
5 eggs, separatey beaten Sat, cayenne pepper, pnch of
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362 THE ONGRESSIONA OOK BOOK
or together four and butter add m coo unt m ture becomes a
thc whte sauce add cheese when coo, add egg yo s, sat, and pepper
fod n egg whtes ba e uc y n hot oven serve mmedatey.
MRS. OHN E. U IMUS, wfe of ongressman Ran n (Msssspp).
HEESE SOU E
2 tabespoonfus four 1 cupfu m
2 tabespoonfus butter teaspoonfu sat
cupfu grated cheese 4 eggs, separated
Put butter n saucepan met remove from fre add four m unt smooth
return to fre coo unt frothy add cod m coo unt creamy, constanty
strrng, add sat and cheese remove from fre str unt cheese has meted
add beaten egg yo s coo the m ture when coo, fod n the stffy beaten
egg whtes put nto a buttered ba ng dsh or rame n set n a pan of hot
water ba e n a moderate oven, 350 ., about 25 mnutes or unt frm n the
center.
MRS. RI HARD . K OH, wfe of ongressman ech ( aforna).
HEESE SOU E
cupfu m , scaded tabespoonfu butter
cupfu stae bread crumbs, Sat, pnch of
soft 2 eggs, beaten separatey
cupfu cheese, cut n peces
M a but the eggs together add ghty beaten egg yo s fod n beaten
egg whtes put n ba ng dsh ba e n moderate oven 20 mnutes.
MRS. I IAM H. OODIN, wfe of the Secretary of the Treasury.
SPANISH SURPRISE
Ta e strps of cheese about 4 nches n ength and nch thc ta e strps
of pmentos and ro around cheese put a tny bt of sat on these drop n
batter rather thc fry n hot fat unt a nce brown serve wth tomato sauce
poured over t the batter shoud be done through, the cheese meted n the
center serve hot.
The ate Mas. MORGAN SANDERS (Te as).
HEESE SPREAD
5 sma pac ages cream cheese 1 cupfu cocoanut
1 cupfu wanuts, chopped 2 tabespoonfus emon uce
1 cupfu rasns
M ths a together, wor ng t nto a tte round fat mod, savng out
enough cocoanut to ro t n use to spread on crac ers for a Sunday nght
"snac " or an evenng spread ths ma es a arge uantty.
MRS. SO B OOM, wfe of ongressman Boom (New or ).
SPRU E ABIN HEESE
pound butter pound fu Amercan cream
pound Ro uefort cheese cheese
Bend thoroughy by creamng wth for constanty dpped n hot water.
hen smooth, add:
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MEAT SUBSTITUTES 363
1 tabespoonfu catsup 1 chve, crushed
1 teaspoonfu orcestershre teaspoonfu onon uce
sauce teaspoonfu emon uce
A sha e of Tabasco sauce A pnch of sat
1 pnch curry powder
Beat as you woud hard sauce, unt perfecty smooth and creamy press
nto a mod sprn e wth papr a ch for 24 hours before servng.
MRS. RAN IS . ATTKRSON, wfe of e - ongressman Patterson (New ersey).
HEESE TOAST
pound cheese or more 3 tabespoonfus m
teaspoonfu ba ng powder 1 egg
Beat a together and spread on bread ay a sce of bacon on top and toast
a goden brown under the fame. Ths ma es about 6 sces and s nce for
Sunday nght unch.
MRS. KANK oss, wfe of ongressman oss (Massachusetts).
TOMATO HEESE TOAST
Met 2 tabespoonfus butter add 1 tabespoonfu four m add 2 tabe-
spoonfus chopped green peppers, 1 tabespoonfus chopped onons coo 3
mnutes str constanty add 1 cupfu canned tomatoes str unt sauce bos
pace over hot water add 1 cupfu cheese cut n sma peces and 1 tea-
spoonfus sat ust before servng, add 2 egg yo s sghty beaten str unt
t thc ens fod n whtes beaten stff serve on toast, crac ers, or rus s.
MRS. OSEPH A SH, wfe of e - ongressman ash (Massachusetts).
SA OR HEESE
ream together pound Amercan cheese, cupfu butter grnd n meat
grnder 1 pmento, onon, 6 green oves, 1 teaspoonfu parsey, 2 tabe-
spoonfus catsup, 1 tabespoonfu orcestershre sauce sat to taste m we
wth cheese and butter mod.
Mas. A EN . MOOR , wfe of e - ongressman Moore (Inos).
BAKED RAREBIT
pound soft Amercan cheese teaspoonfus sat
6 eggs teaspoonfu papr a
1 cupfus m teaspoonfu whte pepper
hop cheese fne heat m n doube boer str cheese nto m beat
eggs sghty add dry ngredents when m and cheese are steamng hot,
pour over seasoned eggs m we pour ths m ture nto a buttered ba ng
dsh pace n a pan of hot (not bong) water ba e n a moderate oven 30
mnutes or unt set serve hot.
MRS. BI G. O RE , wfe of e - ongressman owrey (Msssspp).
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364 THE ONGRESSIONA OOK BOOK
"D NAMITE" RAREBIT
( hafng Dsh)
4 pounds Amercan cheese emon
1 onon 1 tabespoonfu chutney
1 tabespoonfu butter 1 teaspoonfu orcestershre
1 teaspoonfu dry mustard sauce
ayenne pepper to pound mushrooms (not
2 eggs, whtes and yo s beaten necessary but good)
separatey 1 botte of beer
ry onon and mushrooms chopped or sced n butter add cheese met
thoroughy, thnnng m ture wth beer as needed add mustard and pepper
when meted, add beaten yo s of eggs, then add whtes add orcestershre
sauce and chutney add uce of emon serve mmedatey on thn sces of
toast or hot soda crac ers. A the ngredents shoud be ready before the
coo ng begns the uanttes of a ngredents e cept cheese and eggs can
be ncreased accordng to taste.
MRS. HAR ES M. BAKE E , wfe of ongressman Ba ewe ( onnectcut).
ME I AN RAREBIT, EI EEN NUSBAUM'S
h Sauce
2 tabespoonfus butter 1 tabespoonfu chopped onons
1 tabespoonfus ch powder 1 teaspoonfu sugar
1 tabespoonfu four teaspoonfu sat
ream butter, ch powder, and four n saucepan to bong water add
onons, sugar, and sat coo for hour.
Tomato Sauce
1 can tomatoes 1 teaspoonfu sugar
1 teaspoonfu chopped onons teaspoonfu sat
Thc en wth cornstarch or four.
Rarebt
1 pounds Amercan cheese teaspoonfu sat
3 eggs 1 teaspoonfu ea and Perrns
1 cupfu cream sauce
Met cheese add m ture of eggs and cream, we beaten str unt creamed.
Toast
To serve, pace toast on pate, then cheese m ture cover wth tomato
sauce, then ch sauce and strps of crsp bacon serve oves and ceery on
pate.
MRS. ous . RAMTON, wfe of e - ongressman ramton (Mchgan).
E SH RAREBIT
2 pounds Amercan cheese 2 tabespoonfus four
8 cupfus hot m 2 tabespoonfus butter
I - teaspoonfus sat 4 or 6 eggs
2 teaspoonfus ground mustard ayenne pepper to taste
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MEAT SUBSTITUTES 365
Ths rarebt may be m ed at any tme before the guests arrve and set
asde to be coo ed when wanted m dry ngredents four, mustard, and
sat cut cheese very fne add dry m ture beat eggs rub nto m ture of
cheese set asde n arge grante saucepan measure m nto another sauce-
pan cover and set asde when ready to serve, pace cheese m ture over a
sow fre as t begns to met, add m , whch has been heated, a tte at a
tme, strrng constanty when m and cheese are the consstency of cream
sauce, add butter pour over hot crac ers. Ths serves 12 persons.
MRS. I IAM E. E ANS, wfe of ongressman Evans ( aforna).
E SH RAREBIT THAT I NOT STRING
ut fne 1 pound cheese sprn e wth 1 tabespoonfu four beat 1 egg and
add to cheese and four add mustard, papr a, and sat to taste Tabasco and
orcestershre sauce may be used f desred. To 1 pnt of warm m add 1
tabespoonfu butter, then add cheese m ture and str unt smooth serve on
satnes.
MRS. I IAM M. GEDDES, member of the ongressona ub.
E SH RAREBIT
2 eggs 2 tabespoonfus butter
1 teaspoonfu four 1 teaspoonfu vnegar
1 cupfu hot m Sat, pnch of
pound Tarbe cheese Red pepper, dash of
Put dry ngredents together add hot m coo unt creamy add vnegar
after done.
MRS. I TON A. OODRUM, wfe of ongressman oodrum ( rgna).
HESTNUT DISH
pound chestnuts Grated cheese
ponnd fresh mushrooms Rch cream sauce
Hu frst, then bo the chestnuts ta e off s n and cut arge ones nto
the fresh mushrooms et soa n cod water severa hours scrape and sce
severa tmes (not too thn) then put a ayer of chestnuts, a ayer of mush-
rooms, and a ayer of grated cheese n bottom of casseroe contnue unt
fed pour over top a rch cream sauce and grated cheese ba e about 30
mnutes serve.
MRS. OHN H. BANKHEAD, wfe of Senator Ban head (Aabama).
HI KEN I ER BRO HETTE
hc en vers Bacon
ut strps of bacon n s uares aternate bacon and vers on s ewers unt
s ewers are fu fry unt brown serve fu s ewers ppng hot on toast.
MRS. OREN E P. KAHN, ongresswoman ( aforna).
HI I ON UESO
ry a sma chopped onon n 1 tabespoonfu butter add 1 teacupfu
straned tomatoes coo we add 1 egg, 1 cupfu m , sat, pepper, and 4
chptnes chopped fne or teaspoonfu ch powder add 1 cupfu of grated
cheese serve on sces of toast.
MRS. EAR E B. MA HS D, wfe of e -Senator Mayfed (Te as).
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366 THE ONGRESSIONA OOK BOOK
HI I REH ENOS
Stuff 8 sweet peppers (a arge can) wth the foowng:
2 cupfus cod beef, vea, or cupfu chopped pecans or
chc en, chopped fne wanuts
1 cupfu stoc or gravy teaspoonfu ch powder
cupfu rasns
Ma e a thn batter of cupfu m , 1 egg, 2 tabespoonfus four, and
teaspoonfu sat ro pmentos n batter fry n hot grease.
MRS. K.'. T . B. MA IE D, wfe of e -Senator Mayfed (Te as).
HO U HINESE
1 pound fresh por , not too fat cupfu hot water
rsco Be peppers, sced
1 cupfu shredded cabbage arge onons, sced
2 cupfus dced ceery Sat
Put a tte rsco n a deep fryng pan cut meat n nch peces and brown
by strrng sat meat and vegetabes as added cover wth 1 cupfu shredded
cabbage and 2 cupfus dced ceery add cupfu of hot water cover and
steam 10 mnutes cover wth sced be peppers then sce arge onons over
peppers cover and steam 10 mnutes pace upsde down on arge patter.
MRS. DEN ER S. HUR H, wfe of ongressman hurch ( aforna).
ORN MEA SOU E
4 eve tabespoonfus corn mea 3 eggs
cupfu m
oo corn mea n m 5 mnutes et coo str n beaten yo s add whtes,
beaten very stff put m ture n ba ng dsh coo on top of stove 20 mnutes,
then n vesse of water set n oven ba e 20 mnutes serve wth drawn butter
season to taste before coo ng.
MRS. OHN . SHA ROTH, wdow of the ate Senator Shafroth ( oorado).
RAB AKE TIMBA E
2 tabespoonfus butter 1 cupfus crab fa es, canned
2 tabespoonfus four or fresh
1 cupfu m 1 cupfu cream, whpped
teaspoonfu sat 2 eggs
Papr a
Met the butter add the four str unt we bended graduay pour on
m ma e a thc sauce add the sat, papr a, crab fa es, whpped cream,
and egg yo s add the beaten whtes of the eggs pace n tmbae forms ba e
n pans surrounded by water, n a ow oven ths serves 6 persons.
MRS. RANK BRIGOS, daughter of the ate Senator rye (Mane).
REO E OUP
3 pounds green peppers, chopped cupfu four
2 pounds onons, chopped 1 uart brown stoc
t cupfu butter 1 pnt tomatoes
2 tabespoonfus horse-radsh Sat, pepper, and cayenne
cupfu macaron
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MEAT SUBSTITUTES 367
Saute peppers and onons n butter 5 mnutes add four, brown stoc , and
tomatoes smmer 15 mnutes stran and season add horse-radsh and macaron
cut n rngs.
Mss GRA E E. BURTON, nece of the ate Senator Burton (Oho).
RO UETTES DE P ATANO
3 green or rpe pantans 1 teaspoonfu sat
3 eggs 3 teaspoonfus sugar
3 tabespoonfus butter teaspoonfu cnnamon
ash, pee and steam the pantans, or green bananas may be used nstead
mash wth potato masher add 2 eggs, the butter, sat, cnnamon, and sugar
form nto cro uettes dp n crumbs, beaten egg and agan n crumbs fry n
deep fat dran on absorbent paper serve wth guava ey.
MKS. HORA E II. TO NER, wfe of the e -Governor of Porto Rco.
URR AND RI E
od meat, any nd, cut n Garc, fresh
-nch cubes ean bag
urry powder Butter
od fsh, any nd, cut n - Dred gnger
nch cubes ocoanut wth m or desc-
arrots, young cated cocoanut
Onons, ucy resh m or cream
hutney
To Prepare and oo
rst: M a tabespoonfu or more of curry powder very smooth wth
pound or more of good butter fry n t to a nce brown 2 sced ucy onons,
1 teaspoonfu of grated carrot, and a cove of garc.
Second: he the onon s fryng, or before, put some freshy grated or
desccated cocoanut n the bag, whch hod over a bow then pour over 1 grated
cocoanut n the bag 1 cupfu of the cocoanut m , or fresh m or cream
s ueeze the bag unt a the uce and m s s ueezed nto the bow pour
over the fryng onons.
Thrd: Put n the pan wth the onons and sauce cupfu of cocoanut m ,
or condensed m or cream, a tte freshy grated or desccated cocoanut,
a sma pece of dred gnger, 1 tabespoonfu of chutney chopped fne n
ts uce, and sat and pepper to taste.
ourth: Put nto the pan wth the precedng thngs the meat or fsh to be
curred et t stew over a sow medum fre for about 1 hour, to be constanty
strred meanwhe.
fth: hen done, put t by tsef n a hot covered dsh s ueeze the uce
of emon on t, and serve mmedatey, steamng hot.
Rce
he preparng the curry, coo the rce so that each gran w be separate
serve t steamng hot n a covered hot dsh, and by tsef.
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368 THE ONGRESSIONA OOK BOOK
Servng
Pass the rce, the curry, the chutney, and other thngs such as Bombay duc ,
cut up fresh tomatoes, cucumbers, pc es, radshes. It s eaten n a soup pate
wth a spoon and for .
The garc, gnger, carrots, and chutney may be omtted n the ma ng.
resh grated gnger or powdered gnger may be substtuted for dred gnger.
MRS. I IAM KENT, wdow of the ate ongressman Kent ( aforna).
INDIAN URR
1 tabespoonfu curry paste 9 arge onons, thny cut and
1 chc en or 3 cupfus vea, fred n 2 ounces butter
cut n cubes 4 tomatoes, cut n sces
1 cocoanut, freshy grated I tabespoonfus emon uce
ry the onons unt brown add the tomatoes, meat, and cocoanut m
the curry paste wth a tte m add the cocoanut m et smmer for 15
mnutes add emon uce serve on patter wth a border of rce coo ed dry
accompany wth Indan chutney.
The ate MRS. M. E. RUMPA KRR (Oregon).
EGGS A A RISSOTTO
hop 1 arge onon we and coo sowy n 2 ounces of butter unt tender
add 2 tabespoonfus of rce and str unt brown add 1 pnt of eed stoc
and sowy coo add pepper and sat to taste coo about I 2 hours put rce
on a dsh and serve eggs fred n butter on top and decorate wth parsey.
MRS. DA ID A. R ED, wfe of Senator Reed (Pennsyvana).
EGGS A A SUISSE
Ta e a shaow ba ng dsh put 2 arge spoonfus of butter n a tte bt of
m , then a ayer of grated cheese brea a number of eggs carefuy put
them n the dsh, beng carefu to eep them separate season wth sat and
pepper sprn e cheese on top put n the oven serve as soon as the cheese
s brown.
MRS. B. . HEATHAM, wfe of the e - uartermaster Genera of te Army.
BAKED EGGS
Ths s a decous way to serve eggs for brea fast butter a pyre dsh
carefuy brea as many eggs as needed nto buttered dsh sprn e wth sat
and pepper chop bts of butter over top add suffcent cream to amost cover
eggs pace n moderate oven coo unt eggs are set serve hot n same dsh.
MRS. PEAR P. O D IE D, e - onpresswoman and wdow
of the ate ongressman Odfed (Ar ansas).
EGGS IN BASKET ITH BA ON
Separate the whtes from yo s of as nany eggs as desred, beng carefu
not to brea the yo s add sat to the whtes and beat unt stff enough to
stand turn nto a we-buttered shaow ba ng dsh ma e sma mpressons
for the yo s and carefuy drop them n ba e n a medum hot oven unt the
whtes are a decate brown garnsh wth crsp fred bacon.
MRS. RO O. OODRU , wfe of ongressman oodruff (Mchgan).
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MEAT SUBSTITUTES 369
EGGS BENEDI T
Spt Engsh muffn and toast put a sma pece of broed ham on t add
a poached egg put a rather thc Hoandase sauce over a and on top a thn
sce of truffe.
Restaurant, Unted States Senate.
BIRD'S NESTS
Ta e 1 sce of toast, buttered, and 1 egg for each servng brea eggs care-
fuy, eepng yo s whoe beat whtes and put on toast, ma ng a dent n the
center of each n whch put the yo of 1 egg add sa t and pepper pace n hot
oven for a few mnutes ths s nce uncheon dsh, especay for chdren.
Mas. OHN . MI ER, wfe of e - ongressman Mer ( ashngton).
REAMED EGGS IN PASTR
Ta e 6 hard-boed eggs press the yo s through a coander cut whtes
nto -nch dce m them together wth a rch whte sauce ma e some patty
cases of puff paste ba e a ght brown f wth creamed eggs serve hot.
MRS. ous A. ROTHINGHAM, wfe of e - ongressman rothngham (Massachusetts).
EGG RO UETTES
1 cupfu m 1 tabespoonfu four
1 tabespoonfu butter Season we
Add about 4 chopped hard-boed eggs and set away unt cod form
cro uettes ro n crac er crumbs and egg fry n deep ard.
MRS. ADAM . ANT, wfe of e - ongressman yant (Pennsyvana).
REO ED EGGS
1 can tomatoes cupfu ceery
3 onons, chopped fne Sat and pepper to taste
3 green peppers 1 tabespoonfu butter
Brown 1 teaspoonfu of four n butter add onons, pepper, and 1 dozen
hard-boed eggs m put n ba ng dsh grate cheese over top put n oven
to brown coo .
MRS. . . SA MON, wdow of the ate ongressman Samon (Tennessee).
EGG UT ETS
Ma e very thc whte sauce wth 2 heapng tabespoonfus four, 2 tabe-
spoonfus of butter, and 1 pnt m , sat to taste coo we str n 4 hard-
boed eggs, mnced, 1 teaspoonfu chopped parsey, 1 teaspoonfu onon, mnced
spread on patter when cod, form n cutets ro n egg and crac er crumbs
fry n deep fat ths serves 8.
MRS. A EN . MOORE, wfe of e - ongressman Moore (Inos).
EGGS BAKED IN GREEN PEPPERS
ut off the stems of green peppers scoop out the seeds and rbs parbo
unt tender brea 1 egg nto each pepper set them n a ba ng pan wth
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370 THE ONGRESSIONA OOK BOOK
cupfu bong water poured around n 15 mnutes the eggs shoud be frm
set each one on a sce of buttered toast pour whte sauce or tomato sauce
about them f desred.
MRS. I RURN ART RIOHT, wfe of ongressman artwrght (O ahoma).
EGGS HO ANDAISE
Hoandase sauce s used n pace of mnt to cover the eggs when ready to
serve. The smpest way to ma e Hoandase sauce s to pace n a sma
saucepan the yo s of 2 eggs, 1 scant cupfu of butter, 1 tabespoonfu of water,
and the uce of emon pace saucepan n a second one of hot water str
constanty t s done when the consstency s e boed custard f t remans
onger, t w curde.
The ate MRS. OHN B. HENDERSON ( ashngton,.D. .).
HO TO R AN EGG
A fred egg s a very pretty thng to oo at but very hard to eat and very
ndgestbe f t s served wth the ower sde fred nto soe eather. A good
housewfe saves bacon and ham drppngs whch she eeps for fryng. The fry-
ng pan shoud be scrupuousy cean. Put on fryng pan drppng suffcent,
when dssoved, to mmerse egg, the theory beng that the egg shoud foat and
not come n contact wth the meta of the pan. Brea egg to be fred n saucer
when drppng s bong hot, genty sde egg nto pan e tngush fame under
pan and baste egg wth drppng unt whte fm appears over top of yo
ths process ought not to e ceed 1 mnute.
MRS. ANTHON . GRI IN, wfe of ongressman Grffn (New or ).
EGG KROMESKIES
Hard bo eggs remove shes brush wth meted butter and ro n seasoned
crumbs wrap each egg n strp of bacon and fasten wth toothpc s fry unt
bacon s crsp serve each egg on round of toast serve wth cream sauce.
MRS. ADAM M. ANT, wfe of e - ongressman yant (Pennsyvana).
MINT EGGS
Ta e 1 tabespoonfu of mnced fresh mnt m wth hot butter cover toast
and the top of eed egg pace n the oven to be ute hot when ready to serve.
The ate MRS. OHN B. HENDERSON ( ashngton, D. .).
EGGS AND MUSHROOMS
6 hard-boed eggs 2 tabespoonfus mnced parsey
6 medum-szed mushrooms 1 tabespoonfu sat
3 tabespoonfus butter teaspoonfu pepper
1 tabespoonfu four 1 cupfu stoc or top m
ash, s n, and cut the mushrooms nto sma peces saute- n the butter
for 5 mnutes sprn e the four over a add the mnced parsey, sat, and
pepper str we together add graduay the stoc or top m , strrng con-
stanty cover smmer for 5 mnutes add the hard-boed eggs whch have
been cut n thc sces heat thoroughy serve on rounds of hot buttered toast.
MRS. SO B OOM, wfe of ongressman Boom (New or ).
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MEAT SUBSTITUTES 371
EGG NESTS
1 egg Toast
Separate whte from yo .of egg beat whte of egg stff pace n a round
shape on toast, so as to form a nest drop n yo coo n a hot oven for 2 to
3 mnutes serve wth cream sauce.
MRS. AHKK I vnr.on, wfe of Senator Barbour (New ersey).
BAKED OME ET
1 tabespoonfu butter 6 eggs
1 tabespoonfu four teaspoonfu sat
1 cupfu m
Put the butter n a pan over fre when meted, add four m we add
the m , graduay strrng unt thc and smooth add the sat and set asde
to coo beat the eggs separatey, fod frst yo s and then whtes nto the cream
sauce pour nto a ba ng dsh ba e n a moderate oven for about 15 mnutes
serve at once.
The ate MRS. THOMAS . r-. v (Mssour).
BAKED OME ET
Ma e a whte sauce by metng 3 tabespoonfus butter and addng 3 tabe-
spoonfus four and 1 teaspoonfu sat bend add 1 cupfu m and coo unt
thc aow ths to coo beat separatey unt thc , yo s and whtes of 4 eggs
add yo s to whte sauce and then fod n stffy beaten whtes ba e hour
n greased dsh n moderate oven. Ths s an e ceent brea fast dsh when
served wth fred appes.
MRS. BURTON K. HEE ER, wfe of Senator heeer (Montana).
. t,
DE I IOUS OME ET
4 eggs, beaten separatey 4 tabespoonfus water, cod
teaspoonfu sat 4 tabespoonfus whte sauce
2 tabespoonfus shortenng teaspoonfu ba ng powder
teaspoonfu papr a
Add the ba ng powder to yo s and beat unt thc beat whtes stff
bend the two, addng sat, papr a, water, and whte sauce turn nto an
omeet pan. or ron s et, n whch the shortenng has been meted coo on
stove unt bottom and edges begn to set (can be tod by s ppng . nfe care-
fuy at edge), then pace n moderate oven to fnsh coo ng fod together
and turn onto hot patter serve mmedatey wth appe sauce or your
favorte ey. Ths s a fne omeet base, and an amateur can use wth
success.
MRS. I IAM . GRAHAM, wfe of the Presdng udge
of the Unted States ourt of ustoms and Patents Appeas.
HAM OME ET
(Serves 2 Persons)
2 egg yo s 2 egg whtes, beaten
2 tabespoonfus m cupfu coo ed ham, chopped
teaspoonfu papr a 2 tabespoonfus butter
teaspoonfu sat Parsey
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372 THE ONGRESSIONA OOK BOOK
Beat egg yo s and m together 1 mnute add sat, papr a, egg whtes,
and ham m ghty heat butter n fryng pan add egg m ture coo
sowy unt t has puffed up, re urng about 4 mnutes carefuy turn haf
over, hodng omeet n pace wth nfe and for n 3 mnutes omeet w
be done carefuy turn onto warm patter garnsh wth parsey.
MRS. DA ID . E IS, wfe of ongressman ews (Maryand).
SPANISH OME ET
1 pound bacon 1 can mushrooms
6 arge onons 1 can pmentos
1 can tomatoes 2 eggs to 3 persona
Sat and pepper to taste
Dce the bacon render out a the fat add fney chopped onons, tomatoes,
pmentos, and mushrooms et ths coo for 1 hour, strrng fre uenty add
sat and pepper to taste ma e an ordnary omeet, usng 2 eggs to 3 persons
pour above m ture over omeet serve ths s aso very good served wth
spaghett.
MRS. OHN . BO .HNE, R., wfe of ongressman Boehne (Indana).
POA HED EGGS E IED
Brea 6 eggs nto 6 rame n dshes pace n a spder of bong water
bo 10 mnutes when the eggs begn to harden, f each rame n wth bouon
ey f the rame ns are fary arge, the foowng proportons are correct for
the ey: To 2 bouon cubes dssoved n cupfu of bong water and
thnned wth another cupfu of bong water, add pac age of geatn ds-
soved n cupfu of cod water season wth 3 drops of onon uce, a dash
of aspce, and sat and pepper to taste drop peas, dced carrots, and sced
strng beans n for a garnsh when the ey s frmv serve n the rame ns.
MRS. HARR 8. NE , wfe of the e -Postmaster Genera.
POA HED EGGS ITH SHRIMP HO ANDAISE
2 cupfus Houndase sauce 6 sces raw tomatoes
1 tabespoonfu mnced parsey 6 eggs
1 sm.a can shrmp Sat, pepper, and butter
6 rounds toast
To the Hoandase sauce add the parsey and shrmp, cut n sma peces
butter the toast and on each sce pace a sce of tomato, whch has been sauteed
unt brown poach the eggs, pacng 1 on each sce of tomato sprn e ghty
wth sat and pepper and pour the sauce over a serve very hot.
MRS. RAN IS . PATTERSON, wfe of e - ongressman Patterson (New ersey).
SARDINE STU ED EGGS
Ta e 4 eggs hard boed and cut engthwse remove yo and mash, addng
4 mrced sardnes, 4 chopped oves, 2 teaspoonfus chopped water cress or
parsey, sat, and emon uce bnd wth boed dressng stuff eggs.
MRS. AMKS H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
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MEAT SUBSTITUTES 373
S A OPED EGGS
6 hard-boed eggs pound grated cheese
cupfu whte sauce
Aternate ayers of sced eggs, whte sauce, and cheese sprn e crac er
crumbs over the top season wth butter, pepper, and sat ba e n hot oven
unt the crac er crumbs are ncey toasted.
Mss HE EN HUDSON, daughter of e - ongressman Hudson (Mchgan).
S RAMB ED EGGS, I IPINO DISH
1 tomato, medum sze 1 tabespoonfu ard, heapng
2 eggs Sat, pnch of to taste
ash the tomato cut nto sma peces put the ard nto a fryng pan add
tomato when ard s meted coo for about 5 mnutes, strrng occasonay to
prevent burnng add the beaten egg yo s sprn e sat over t to taste str
t to m we for 1 mnute serve hot wth buttered toast for brea fast.
MRS. ' .MM.IP OSIAS, wfe of the Resdent ommssoner of the Phppnes.
EGGS AND SPINA H REO E
3 cupfus hot coo ed spnach, 1 tabespoonfu four
fney chopped and seasoned cupfu cream
6 eggs 2 arge tomatoes, peeed
1 pac age pmento cheese
Put cheese and cream n doube boer thc en wth four duted wth sma
porton of cream str over bong water unt cheese s meted pace spnach
n casseroe sce each tomato n 3 sces arrange on spnach and put n hot
oven unt tomato s sghty broed poach the eggs pace 1 egg on each sce
of tomato add 1 tabespoonfu of cheese sauce to each egg serve hot at once
ths serves 6 persons.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
TURKISH EGGS AND RI E
Bo 1 cupfu of rce n 4 uarts of water and 2 teaspoonfus sat eep the
water bong fast enough to agtate the ernes of rce constanty unt done
dran arrange on patter over the rce pour a whte sauce to whch has been
added a uantty of cheese, grated garnsh wth sces of hard-boed eggs and
parsey.
MRS. .TA IK H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
ENETIAN EGGS
Butter, sze of an egg Sat and papr a
can tomatoes 3 beaten eggs
cupfu chopped onon cupfu grated cheese
Ma e a sauce of the tomatoes, onon, and butter, addng the eggs and cheese
ust before servng serve on buttered toast.
MRS. AMES H. MA A ERT , wfe of e - ongressman Mac afferty ( aforna).
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374 THE ONGRESSIONA OOK BOOK
A SE ISH PUDDING
M to a smooth paste and coo sghty pnt of m , 4 ounces of butter,
and 4 ounces of four et coo m n yo s of 8 eggs, 1 at a tme add pepper,
sat, and nutmeg to taste beat the whtes stff fod n butter and four a
doube boer coo for 1 hour wthout ftng the d ma e a rch cream sauce
add to t mushrooms, obster, sma asparagus tps, or anythng of the sort one
es, pour over the puddng serve mmedatey ths s a fne entree or uncheon
dsh.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
" IDEO" ME I AN ERMA E A
6- or 7-ounce pac age vermacea 1 cupfu tomatoes
2 tabespoonfus hot shortenng 1 cove of garc
1 arge mnced onon Sat to taste
n green pepper pod 1 pnt hot water
ry the pac age of vermacea n hot shortenng unt brown remove from
pan whe fryng the onon, the green pepper pod, tomatoes, garc, sat, water
add the fred vermacea cover and smmer about 20 mnutes unt done.
MRS. MI TON H. EST, wfe of ongressman est (Te as).
HOMIN AKE
cupfu four 1 cupfu m
Sat, pnch of 2 eggs
1 cupfu coo ed homny 1 teaspoonfu butter
M homny, four, and sat unt the consstency of dough add m , eggs,
we beaten, and butter str unt smooth ba e hour n a very hot oven.
MRS. RANK IN S. BI INGS, wfe of the e -Governor of ermont.
ITA IAN GNO HI
cupfu corn mea cupfu grated cheese
1 pnt m Sat
2 egg yo s and 1 egg
Bo m add corn mea, sat, and cupfu cheese bo hour n doube
boer remove from fre m n beaten eggs pour nto ba ng dsh nch
thc coo sprn e cupfu cheese over top ba e n hot oven unt brown
ths was brought me from Rome and ma es a decous and smpe supper dsh.
MRS. ovs I), BRANDEIS, wfe of ustce Brandes of the U. S. Supreme ourt.
ITA IAN PRIDE
1 pnt macaron, cod 1 cupfu bread crumbs
1 pnt beef or mutton, chopped 1 teaspoonfu sat
1 pnt tomatoes, stewed 1 satspoonfu pepper
1 onon, sced or mnced, or Butter
fred n 1 teaspoonfu butter
Butter a 2- uart puddng dsh put a ayer of bread crumbs on the bottom
add a ayer of mnced meat, 1 of tomato, and 1 of macaron sprn e each
ayer wth the seasonng unt dsh s fu put 1 sma cupfu bong water to
the fred onon put the rest of the crumbs over the top of the other ayers
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MEAT SUBSTITUTES 375
pour onon over crumbs sprn e tny peces of butter over top ba e hour
n moderate oven, or unt browned.
MRS. AMES . ADS ORTH, wfe of ongressman adsworth (New or ).
OBO HINESE
1 uart turnps, whte, dced Butter, ump of
1 onon, shredded pound cod roast por , dced
pound chestnuts, peeed 4 tabespoonfus soya sauce
Sat and pepper
Bo turnps, onon, and chestnuts when tender, season wth sat, pepper,
and butter add roast por and soya sauce ast.
MRS. I IAM H. KING, wfe of Senator Kng (Utah).
UN HEON DISH
1 pac age geatn cupfu sugar
cupfu cod water 1 teaspoonfu sat
cupfu m vnegar 1 cupfu cabbage, cut fne
2 tabespoonfus emon uce 2 cupfus ceery, cut sma
2 cupfus bong water 2 cupfus tomatoes, cut sma
Soa geatn n cod water for 5 mnutes add emon uce, bong water,
vnegar, sugar, and sat.
MRS. DA ID H. KIN HEDOE, wfe of udge Kncheoe of Unted States ustoms ourt
.
UN HEON DISH
6 sces bacon 1 pnt m
3 s ced tomatoes cupfu four
3 sced onons Sat and pepper to taste
Have bacon sces and crsp arrange around edge of arge patter fry
onon, usng bacon grease dran pe n center of patter dp tomato sces n
seasoned four fry n same grease arrange n patter between bacon and onons
add remanng four to remanng grease brown add m when thc , pour
over a n patter be sure to have patter hot before startng eep warm
throughout coo ng ths w serve 6 persons.
MKS. . D. TAROR, daughter of e - ongressman . P. Martn ( ousana).
UN HEON OA
pound ground beefstea , cupfu m
round preferred 3 eggs
pound ean fresh por , 1 teaspoonfus sat
ground 6 or 8 drops Tabasco
1 sma green pepper 3 tabespoonfus ba ng drp-
2 cupfus bread crumbs pngs or smar fat
Pace a ngredents, e cept fat, n a bow m thoroughy heat fat n ron
fryng pan wth the hands press the m ture nto 2 smooth obong oaves
saute n the hot fat unt they are we browned on a sdes ft oaves from
fryng pan and ma e sauce as foows:
at n whch oaves have been Dash cayenne pepper
browned 1 tabespoonfu catsup
1 tabespoonfus four 2 cupfus hot water
1 teaspoonfu sat
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376 THE ONGRESSIONA OOK BOOK
Brown -four n hot fat add seasonng pour n hot water sowy, strrng
constanty ft oaves bac nto fryng pan wth sauce cover ba e n oven
30 mnutes, turnng oaves occasonay serve on patter pour sauce over
garnsh wth sprgs of parsey.
MRS. BI G. O RE , -wfe of e - ongressman owrey (Msssspp).
MA ARONI OA
cupfu macaron, uncoo ed 1 tabespoonfu parsey, chopped
1 cupfu cheese, grated 1 tabespoonfu green peppers,
3 sma pmentos, or chopped
1 pac age pmento cheese 1 tabespoonfu onon, grated
teaspoonfu sat cupfu butter, meted
1 cupfu bread crumbs, fresh 3 eggs, beaten we
1 cupfu m , scaded
oo macaron n sated water add a other ngredents put n buttered
bread pan ba e hour, or unt we set set pan n pan of hot water whe
ba ng.
Sauce
1 can tomatoes, straned Season to taste
our enough to thc en Mushrooms, f desred
MRS. RA P. HASE, wfe of ongressman hase (Mnnesota).
MA ARONI OA
1 cupfu bread crumbs 1 cupfu cream
1 cupfu grated cheese 3 eggs, beaten
Pmento, sced Parsey, chopped not to fne
oo macaron n sated water for about 20 mnutes, enough to ma e about
4 cupfus after coo ed t s we to note that too tte macaron w ma e the
oaf crumbe and too much w ma e t too thc f desred, the macaron may
be sced m the coo ed macaron we wth the ngredents ne pan wth
oed paper pace pan nto another pan of hot water cover wth paper ba e
sowy for 1 hour ths recpe serves 6 persons.
MRS. I IAM E. HUMPHRE , wfe of e - ongressman Humphrey ( ashngton).
MA ARONI OA
1 cupfu macaron 4 teaspoonfu pepper
1 cupfu cream 2 teuspoonfus chopped parsey
cupfu butter cupfu grated cheese
1 cupfu soft bread crumbs 3 eggs
1 teaspoonfu sat
Bo macaron unt tender ta e off stove and rnse n cod water dran
m wth other ngredents ba e 1 hour n a we-greased and foured pan.
Sauce
2 tabespoonfus butter 1 cupfu straned tomatoes
2 scant tabespoonfus four 1 teaspoonfu chopped onons
teaspoonfu sat 1 teaspoonfu chopped parsey
teaspoonfu pepper
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MEAT SUBSTITUTES 377
oo together add 1 teaspoonfu chopped capers, 1 teaspoonfu orcester-
shre sauce, 1 arge teaspoonfu sugar pour the above sauce over the macaron
oaf sprn e grated cheese over the top.
MRS. ADAM M MU EN, wfe of e -Governor McMuIen (Nebras a).
MA ARONI ITH ORN AND BA ON
2 cupfus coo ed macaron, cut 1 can Goden Bantam corn
n sma peces 3 sces bacon, coo ed and cut
2 cupfus medum whte sauce n sma peces
Pace macaron and corn n ayers n a buttered ba ng dsh pour whte
sauce n cover top wth bacon and crac er crumbs ba e 20 mnutes n a hot
oven.
, Sas. OSEPH I. HOOPER, wfe of ongressman Hooper (Mchgan).
MA ARONI MOUSSE
( ery Danty and Decous)
1 cupfu coo ed macaron, cut 1 chopped pmento
very sma 1 teaspoonfu chopped parsey
1 cupfu Amercan cheese, cut 1 teaspoonfu chopped onon
very sma teaspoonfu sat
1 cupfu soft bread crumbs Dash cayenne
cupfu meted butter 3 eggs
1 cupfu scaded m
Scad m add bread crumbs, other ngredents, and asty we-beaten
eggs pour nto we-greased pan about 9 by 12 nches ba e n moderate oven
45 mnutes serve wth cream sauce to whch has been added chopped parsey,
pmento, hard-boed eggs, and mushrooms.
MRS. OHN H. BURKE, wfe of ongressman Bur e ( aforna).
MA ARONI SOU E
Heat 1 cupfu sweet cream, 94 cupfu sweet m , and 94 cupfu butter
pour ths over 1 cupfu coo ed macaron add 1 cupfu bread crumbs, cupfu
grated cheese, and season wth sat and pepper beat 3 eggs and add to the
macaron m ture cut 1 pmento nto strps and add pour the m ture nto a
ba ng tn ned wth wa ed paper pace the tn n a pan of hot water and
ba e 35 mnutes.
Sauce for Macaron
1 tabespoonfu butter 1 can straned tomato uce
1 tabespoonfu four
Bo these together a few mnutes and pour over the souffe when servng.
MRS. ARTHUR G. SOR IE, wfe of the e -Governor of North Da ota.
MAH ONG
3 tabespoonfus butter 1 can mushrooms, unchopped
I onon 1 pound chopped beef
1 green pepper Sat and pepper
1 bunch ceery 1 can tomato soup
1 pmento, f desred
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378 THE ONGRESSIONA OOK BOOK
Brown sowy n 2 tabespoonfus meted butter, unt a goden yeow, the
onon, green pepper, ceery, pmento, and mushrooms n another pan brown
1 pound chopped beef n 1 tabespoonfu butter combne the two m tures,
sat and pepper to taste add cupfu water cover and et smmer about 10
mnutes add 1 can of tomato soup and coo 5 mnutes onger. Serve wth
buttered noodes or n. the center of a moded noode rng.
MRS. RANK . K OER, wfe of ongressman Koeb (Oho).
ME I AN RI O ES
Ta e 1 pnt of dar red beans wash bo wth 1 chopped onon and cove
of garc unt very'tender add 5 strps of crspy coo ed bacon or por , mnced,
and cupfu of grated Parmesan cheese 2 cupfus of dced boed beef- or vea
ma es ths a 1-pate dnner.
MRS. HO ARD S. REESIDE, daughter of the ate ongressman Harmer (Pennsyvana).
BAKED MUSHROOMS
12 arge mushrooms 2 tabespoonfus butter
Sat and pepper cupfu cream
ash and cean mushrooms remove stems pee caps pace n buttered
pan, cap sde up sprn e wth sat and pepper dot over wth butter add
cream ba e n hot oven 10 mnutes arrange on dry toast pour over the re-
manng cream n pan serve hot. Many women consder that mushrooms are
dffcut to prepare for tabe, but f rues for coo ng are foowed cosey, they
do not prove a dsappontment often they become tough durng bong
process f boed too ong.
Is. K.NE RIGGS RATHRONE, wfe of e - ongressman Rathbone (Inos).
REAMED MUSHROOMS
Pee caps and scrape stems cut n peces there shoud be 1 pound mush-
rooms, 5 tabespoonfus butter, teaspoonfu sat, I tabespoonfus four, and
cupfu thn cream met butter add mushrooms coo 3 mnutes sprn e
wth sat, dredge wth four, and pour over cream coo 5 mnutes, strrng
constanty.
MRS. RANDO PH PERKINS, wfe of ongressman Per ns (New ersey).
NOOD E RING
1 pac age egg noodes, broad teaspoonfu sat
2 eggs 2 tabespoonfus cheese, grated
cupfu rch m or cream Mushrooms or chc en, creamed
Bo noodes n sated water for 20 mnutes dran add eggs, m or cream,
sat, and grated cheese pace n we-buttered mod ba e n moderate oven
unt set pace creamed mushrooms or chc en, or both, n center to ma e a
compete dsh.
MRS. HERMAN P. KOPP EMANN, wfe of ongressman Koppemann ( onnectcut).
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MEAT SUBSTITUTES 379
NOOD E RING
2 tabespoonfus butter teaspoonfu sat
cupfu hot m teaspoonfu pepper
1 cupfu bread crumbs Papr a, tte of
2 pmentos, chopped fne reamed chc en, ham or fsh
1 teaspoonfu chopped onon 1 can sma peas
cupfu grated cheese cupfu of noodes, bro en n
3 eggs, we beaten sma bts
Pour scadng m on bread crumbs add the cheese, butter, onon season-
ng, and eggs pour over noodes whch have been prevousy coo ed n sated
water pour nto a rng mod whch has been we greased ba e n a pan of hot
water n a moderate oven unt frm turn out on a chop pate f the center
wth creamed chc en, or any creamed meat or fsh surround wth heated
peas garnsh wth dashes of papr a and peces of hard-boed eggs on noode
rng.
MRS. A. M. PETERSON, sster of e - ongressman urry ( aforna).
NOOD E RING
1 bo noodes, wde 3 egg yo s, we beaten
pound butter Sat and pepper
2 tabespoonfus four orcestershre sauce
1 cupfu m 3 egg whtes, beaten stff
pound cheese, grated Mushrooms or chc en, creamed
Add 1 tabespoonfu sat to 1 gaon rapdy bong water coo noodes n
ths for 15 mnutes dran add the sauce beat egg whtes, stff add to
m ture pour n buttered and sghty foured rng mod coo unt frm and
brown n moderate oven. To ma e sauce: Met butter add four str m
n graduay add cheese and beaten egg yo s, sat, pepper, and orcestershre
sauce add to the noodes before addng the beaten egg whtes.
MRS. ERO . SA ER, R., daughter of e - ongresswoman Effegene
ngo and the ate ongressman Ots ngo (Ar ansas).
PEA OA
(A Heath egetabe Substtute for Meat)
cupfu toasted bread crumbs teaspoonfu sat
cupfu coo ed or canned peas cupfu m
t cupfu chopped Engsh wa- cupfu butter
nut meats 1 egg
Toast stae bread and grnd for crumbs coo fresh peas or use canned ones,
dran off a water, and put peas through a coander for puree m toast
crumbs, pea puree, chopped nut meats, and beaten egg turn nto a we-
buttered ba ng dsh et stand 15 mnutes ba e n a sow oven 40 mnutes.
MRS. BROOKS ET HER, wfe of ongressman etcher (Oho).
PHI IPPINE URR
Brown 1 medum-szed chopped onon and 1 chopped green pepper n butter
add cupfu chopped ham, seasoned wth ceery sat, thyme, and 1 cove
sat to taste and coo thoroughy, addng pnt stoc and 1 heapng tea-
spoonfu curry powder after coo ng for about 15 mnutes, add 1 egg yo
beaten wth 1 tabespoonfu cream combne wth 3 cupfus boed rce, aowng
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380 THE ONGRESSIONA OOK BOOK
a to smmer together a few mnutes before servng. It s a good dea to ma e
the combnaton n a doube boer, so that t can be ept hot unt needed
wthout beng spoed by overcoo ng ths ma es a good uncheon dsh. Schoo
boys are very fond of ths dsh.
MRS. OHN D. ARE, wfe of ongressman ar (New or ).
PO ENTA
oo 1 cupfu cor n mea n sated water as for mush, about hour add
teaspoonfu dry mustard, teaspoonfu pepper, and cupfu of grated
cheese spread n shaow s uare tn unt nch thc when cod, cut nto
sma s uares put nto another tn put cupfu grated cheese on top of
s uares put n oven for 15 mnutes or unt cheese s meted and browned
serve wth any meat gravy.
Mas. . I AM KENT, wdow of the ate ongressman Kent ( aforna).
RA IO IS
Ma e dough as foows: Beat 1 egg ghty add an e ua uantty of
water add four unt t ma es a fne smooth dough nead very hard put
nto a covered dsh unt ready to ro out. It s better to stand for an hour
or more. Ro out as thn as possbe nto sheets pace the stuffng by heap-
ng spoonfus n pes 1 nch apart and 1 nches from the edge on ha the
sheet fod over the other haf cut wth a ravo cutter.
Stuffng
5 eggs Butter, sma ump of
1 handfu grated cheese 1 cove of garc
cupfu ove o Thyme, tte of
1 cupfu of prevousy coo ed Parsey, tte of
greens, ether spnach or A few fney chopped mush-
rench ae, s ueezed dry rooms, we seasoned to
2 soa ed crac ers, s ueezed dry taste
1 set of brans
Put through a grnder m we. One shoud have a pastry agger to cut
the paste, but f not, mosten the ower edge of the paste sghty and between
each teaspoonfu of the m ture press the paste frmy together cut the ravo
apart be sure t s we pressed, or the paste w separate n coo ng and spo
dsh.
To coo : Put the ravos nto bong water sated to taste bo very
sowy unt dough s coo ed pour nto a coander to dran put gravy and
grated cheese nto bottom of patter, then a ayer of ravo, and thus aternate
them unt patter s fu.
Gravy
Put o n a pot add beef or chc en cut nto sma peces fry unt brown
add fney chopped onon, garc, parsey, or thyme when these have browned,
add De Monte sauce coo we add cupfu dry mushrooms, prevousy
soa ed and chopped pour n water the mushrooms were soa ed n add enough
water to cover contents of pot season wth sat and pepper.
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MEAT SUBSTITUTES 381
Gravy wthout Meat
hop bacon try out add fney chopped onon coo to a goden brown,
strrng constanty to prevent burnng add sprg of parsey, a bay eaf, dash
of thyme, 2 coves, can of tomatoes, teaspoonfu pepper corns or pepper
to taste et t coo 10 mnutes, add 1' cupfus brown stoc and smmer unt
thc .
MRS. ANTHON AMINETTI, wfe of e - ongressman amnett ( aforna).
BAKED RI E AND HEESE
Bo 1 cupfu of rce 20 mnutes n bong water, wth a tte sat stran
ma e a cream sauce of 1 tabespoonfu of butter, 1 tabespoonfu of four, 1
cupfu of rch m , pepper and sat to taste add 1 cupfu of grated Amercan
cheese put a together stran through a fne seve nto a ba ng dsh add 3
hard-boed eggs cut n sces wth the rce n ayers cover wth buttered bread
crumbs ba e 10 mnutes.
MRS. ous A. ROTHINGHA , wfe of e - ongressman rothngham (Massachusetts).
HINESE RI E
(A 1-Dsh Mea)
Rce Butter
anuts or peanuts
oo rce as usua wash to remove starch when fa y, put n oven to
heat thoroughy brown wanuts or peanuts n hot butter and throw over rce
on hot patter butter generousy. Ths s an dea food combnaton.
MRS. AI/TER M. PIER E, wfe of ongressman Perce (Oregon).
ITA IAN RI E
2 tabespoonfus butter teaspoonfu sat
4 onons, medum sze Red pepper, dash of
1 cupfu rce, dry and unwashed 3 cupfus chc en broth
Met butter n a shaow pan cut up onons and put n meted butter at
the same tme put n the dry rce the rce shoud not be washed t may
be pc ed over on a cean towe, as t w not brown f there s any mosture
aow the onons and rce to become thoroughy browned n the butter over a
ow fame after the rce and onons are unformy brown, add the chc en
broth et smmer for about of an hour. If the chc en broth s not ava-
abe, one can use a bouon cube, dssoved n 3 cupfus of bong water.
are shoud be ta en to have the heat very sow, as too uc coo ng ma es
the rce soggy.
MRS. RANK .IN D. ROOSE E T, wfe of the Presdent of the Unted States.
RI E RO UETTES
1 cupfu hot boed rce 2 tabespoonfus m
1 teaspoonfu sugar t teaspoonfu sat
1 teaspoonfu butter oo ed rasns may be added f
1 egg desred
M ngredents n order gven beat we shape nto bas dp n bread
crumbs, beaten egg, and agan n crumbs fry n deep fat dran on brown
paper serve wth hard sauce.
MRS. MARTIN . DA E , wfe of e - ongressman Davey (Oho).
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382 THE ONGRESSIONA OOK BOOK
RI E OME ET
Ta e 1 cupfu coo ed rce and 2 eggs, beaten separatey add 1 teaspoonfu
water, teaspoonfu sat, teaspoonfu pepper add rce m carefuy put
1 tabespoonfu butter n pan when hot, put n m ture coo unt nfe w
cut wthout stc ng cut hafway n uarters and pour cheese sauce n and
over:
1 tabespoonfu butter 1 cupfu m
1 tabespoonfu four 1 cupfu cheese
Met wthout bong.
The ate M:s. S. A. KK SHA (Pennsyvana).
S A OPED RI E
1 cupfu rce 1 tabespoonfu butter
1 teaspoonfu sat 1 tabespoonfu onon
6 cupfus water 2 cupfus m
1 teaspoonfu mustard 1 cupfu grated cheese
1 teaspoonfu sat
oo rce thoroughy and add to other ngredents cover wth buttered
crumbs ba e 45 mnutes.
MRS. OHN 0. KETOHAM, wfe of e - ongressman Keteham (Mchgan).
RI E SOU E
cupfu rce 2 tabespoonfus sugar
2 cupfus m Sat, pnch of
8 eggs 1 emon, grated rnd
Bo rce, m , sugar, and sat unt soft coo and f thc , add m rce
must be thn add egg yo s add egg whtes, beaten add emon rnd coo
hour n oven, 300 .
Mes. E IS . Douo/AS, wfe of the Drector of the Budget.
SPANISH RI E SUPREME
1 pound ground round stea 1 can rpe oves and uce
1 arge onon 1 can tomatoes
1 cupfu uncoo ed rce 1 uart m
1 arge can corn Seasonng
ry the round stea and onon add the rce, corn, oves and uce, tomatoes,
m , and seasonng ba e sowy 2 hours.
MRS. I IAM I.EMKI- , wfe of ongressman em e (North Da ota).
RO A S A OP
1 cupfu chopped ham 3 hard-boed eggs
Ma e a whte sauce wth 1 heapng tabespoonfu butter, 2 eve tabe-
spoonfus four, and 1 pnts m chop whtes and yo s of eggs separatey
add the whtes of eggs and ham to cream sauce season sprn e crac er
crumbs over ths and then yo s of eggs ba e 5 mnutes n hot oven.
MRS. HARR E. RO ROTTOM, wfe of e - ongressman Rowbottom (Indana).
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MEAT SUBSTITUTES 383
SPAGHETTI A A KING
pound butter Pepper to taste
1 onon, arge sze oves
1 pounds beef, ground 1 can tomatoes, or
1 sce garc 1 pounds fresh tomatoes,
nnamon sced
1 pounds spaghett pound mushrooms, sced thn
rst prepare sauce sce onon thn brown sghty n butter add meat,
preferaby round stea , ground coo for 20 mnutes, strrng occasonay so
meat w not burn add tomatoes contnue coo ng 20 mnutes add seasonng
and sat whe tomatoes and meat are coo ng add 10 ounces of water when
a comes to a bo, add mushrooms contnue coo ng hour, strrng oc-
casonay coo spaghett n sated bong water for 25 mnutes stran put
spaghett on bg patter cover wth ths tomato sauce and grated Parmesan
cheese.
MRS. I IAM H. KING, wfe of Senator Kng (Utah).
SPAGHETTI A A PROGRESSI E
Bo spaghett made of Amercan Durem wheat about 12 mnutes, but not
more than 15 mnutes do not bo spaghett to a paste as s often done dran
spaghett we add foowng sauce, m ng we before servng:
Sauce
Use 1 sce of bacon for each person to be served put n a pan and permt
to dssove when a grease s out, remove the bacon add 1 onon thc y
sced when onon s thoroughy browned, remove onon add 1 can of tomatoes
and a ump of butter season wth sat, pepper, and papr a brng to a sow
bo and, after 10 mnutes, add can of tomato paste sghty duted n warm
water pour n sowy, strrng carefuy as t s poured n contnue to bo for
20 mnutes onger after spaghett s m ed wth sauce, add generous sprn e
of Parmesan cheese.
HON. IOR S O A GUARDIA, e - ongressman (New or ).
ITA IAN DE IGHT
1 pac age spaghett 3 cans tomato soup
1 pounds round stea , ground 1 cupfus grated New or
1 green pepper, cut up fne cream cheese
2 good-szed onons, cut up fne 1 to 3 tabespoonfus orcester-
1 can corn shre sauce
1 can mushrooms
oo spaghett and dran coo stea , onons, and green pepper n s et
wth bacon drppngs and butter when done, add to spaghett, then add the
rest and m we season to taste put n casseroe and ba e 1 hour.
MRS. RED BIERMANN, wfe of ongressman Bermann (Iowa).
SPAGHETTI
1 pound bacon, cut n strps 2 pounds hamburger
2 onons, sma 2 cans tomato soup
1 green pepper 2 pounds spaghett
1 pound or can mushrooms Bong water, sated
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384 THE ONGRESSIONA OOK BOOK
oo strps of bacon sghty add onons, green pepper, and mushrooms
coo unt tender, addng hamburger, ether n bas or oosey coo thoroughy
add tomato soup coo spaghett unt tender n bong sated water add sauce,
m ng we.
MRS. HAR ES N. ROSR , wfe of ongressman rosby (Pennsyvana).
SPAGHETTI
( nter uncheon Dsh)
2 cupfus spaghett 1 medum-szed onon, cut fne
cupfu grated cheese, Amer- cupfu canned tomato soup
can or Parmesan 1 bay eaf
2 tabespoonfus butter 2 or 3 sces of bacon, broed
2 tabespoonfus green pepper, and chopped
cut fne Sat to taste
teaspoonfu orcestershre Pnch of sugar f desred
sauce
oo spaghett n bong sated water unt done dran dash wth cod
water coo chopped onon, pepper, and bay eaf n sma uantty of bong
water dran off most of ud add butter, tomato soup, grated cheese, and
chopped bacon season wth sat and orcestershre sauce m we and pour
over spaghett n casseroe dsh grate a tte cheese over top and ba e n
moderate oven unt brown.
MRS. RORERT . Ow.u. a founder of the ongressona
ub and wfe of e -Senator Owen (O ahoma).
SPAGHETTI
1 pac age spaghett 1 onon, medum sze
1 can tomatoes 1 or 2 coves of garc
1 pound round stea Sat to taste
1 can mushrooms heese, grated
Pace tomatoes and mushrooms n stew ette add the onon whch has
been fred a ght brown n bacon drppngs sear stea on both sdes n very
hot s et put t through food chopper add to the tomatoes bo spaghett
n cear sated water unt tender dran a water off add to tomatoes coo
sowy for about 3 hours str often so t w not stc to ette serve wth
grated cheese.
MRS. MI TON A. ROM UE, wfe of ongressman Rom ue (Mssour).
SPAGHETTI
1 pound butter 3 cans tomatoes
1 chc en, 4 or 5 pound cove garc, whte
3 pounds cheese Bac and red pepper
1 pound round stea , ground Sat to taste
2 Spansh onons, arge
Put butter n arge ette et bo, strrng a the whe add to ths the
onons, chopped et coo n butter unt tender, strrng often add garc and
round stea str unt meat stands apart add tomatoes and a other season-
ngs ths must be put on eary n mornng and coo ed a day on e tremey
sow fre coo chc en n ots of water unt tender 40 mnutes before servng
put on two bo es of spaghett n stoc n whch chc en was coo ed chop
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MEAT SUBSTITUTES 385
chc en fne add to sauce serve spaghett covered wth sauce on top put
grated cheese ths w serve 25 peope.
MRS. MORRIS SHEPPARD, wfe of Senator Sheppard (Te as).
SPAGHETTI POGGI SAU E
1 pound spaghett can tomato paste, Itaan
cupfu Itaan o 3 chc en vers, chopped, or
2 tabespoonfus butter pound Itaan sausage, fresh
1 onon, medum sze, fney Sat and pepper to taste
chopped Itaan red pepper, ground
3 ernes garc, fney chopped Parmesan cheese, grated
1 can tomatoes, Itaan
oo spaghett n penty of sated bong water unt tender brown onon
and garc n ove o and butter add chc en vers or Itaan sausage,
tomatoes, and tomato paste season wth sat and pepper coo for hour
dran spaghett when coo ed pace on patter sprn e wth grated cheese
pour sauce over spaghett ths serves 6 persons.
MRS. I,I. . .M . I:UNMsU, wfe of ongressman Brunner (New or ).
ITA IAN SPAGHETTI
4 tabespoonfus esson o 1 can tomatoes
4 or 5 onons, medum sze 1 can tomato paste
2 coves garc 1 green" pepper, f desred
2 pounds round stea , ground 1 pound spaghett
Sat and pepper Itaan cheese, grated
1 tabespoonfu butter
Heat esson o coo onons and garc n t unt tender add meat
coo unt done add can of tomatoes and can of paste season wth sat
and pepper et coo sowy at east 1 hour brng arge vesse of water to a
bo about 15 or 20 mnutes before same s done add spaghett and 1 tea-
spoonfu sat et coo between 15 and 20 mnutes, never onger dran spaghett
through coander pace on arge dsh cover wth sauce sprn e wth cheese
serve hot ths shoud serve 8 to 10 peope.
MRS. AI,I. KI, H. GAS UE, wfe of ongressman Gas ue (South arona).
ITA IAN SPAGHETTI
1 pac age spaghett 1 onon, sced
1 can tomatoes 1 can cheese, grated
1 green pepper, chopped 1 cove garc
2 pounds ean por , fresh, Sat
ground Pepper
ry ground por unt brown add tomatoes, chopped pepper, sced onon,
sced garc, sat, and pepper bo unt thc coo spaghett unt tender
put of spaghett n ba ng dsh sprn e n of cheese and above sauce
add other of spaghett and cheese repeat unt dsh s fed serve hot or
cod.
MRS. Kurn . GI HRIST, wfe of ongressman Gchrst (Iowa).
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386 THE ONGRESSIONA OOK BOOK
ITA IAN SPAGHETTI
1 pound round stea , ground 3 coves garc, sced thn
pound ean por , ground 1 can tomato paste
2 eggs, unbeaten 2 cupfus tomatoes, canned
3 onons, chopped fne 2 cupfus water, bong
3 tabespoonfus parsey, Mushrooms, sced
chopped Spaghett, unbro en
Sat and pepper to taste Itaan cheese, grated
4 cupfu ove o
M ground meat, eggs, 1 onon, parsey, sat, and pepper thoroughy form
nto bas fry n ove o unt bas are brown on a sdes add rest of
onon and thny sced garc brown unt goden add can of tomato paste,
preferaby mported Itaan paste et smmer unt paste s dar red, but not
scorched add canned tomatoes and bong water cover smmer for about 3
hours onger coo ng ma es rcher sauce sced mushrooms may be added to
sauce 10 mnutes before t s to be served coo spaghett, wthout brea ng,
unt tender, but not too we done serve wth sauce sprn e wth grated
Itaan cheese, ether Romano or Parmesan.
MRS. PAU OHN K A E, wfe of ongressman Kvae (Mnnesota).
ITA IAN SPAGHETTI
2 pac ages spaghett 1 arge onon
1 pound cheese 1 can pmentos
2 cans tomato soup 1 can mushrooms
1 botte ch sauce 1 botte stuffed oves
2 pounds hamburger 1 bay eaf
1 green pepper
oo the spaghett unt done add cheese, tomato soup, and ch sauce
coo the stea , green pepper, and onon n a s et add ths to spaghett then
add pmentos, stuffed oves, mushrooms, and bay eaf serve ppng hot.
MRS. ENNINGS RANDO PH, wfe of ongressman Randoph ( est rgna).
ITA IAN SPAGHETTI
2 pounds ground stea , raw pound butter
2 cans tomatoes Sat and pepper to taste
8 arge or 12 sma onons pound cheese, grated
1 bo of spaghett
Bro the stea n '4 pound of butter bro the onons, cut fne, n
pound of butter coo spaghett 20 mnutes combne stea , onons, and
tomatoes to ths m ture, ust before servng, add haf of the cheese, aso the
spaghett when ready to serve, sprn e the remander of cheese on top serve
on sces of bread. Ths serves 12 persons.
MRS. AREN E . TURNER, wfe of ongressman Turner (Tennessee).
ITA IAN SPAGHETTI
1 uart chc en broth 1 cove garc
1 pnt beef broth Sat and pepper to taste
4 whte onons, sced Nutmeg, few grans of
1 green pepper 1 tabespoonfu ove o
I can Itaan tomato paste 1 teaspoonfu ch powder or
1 can tomatoes cayenne to season
1 pound mushrooms 6 chc en vers
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MEAT SUBSTITUTES 387
oo unt the sauce s thc add mushrooms ast bro the chc en vers
when ready to serve, pace on top the sauce s poured over spaghett and s
served wth Itaan cheese bread stc s nstead of bread are decous wth
spaghett.
MRS. RAN IS E. A TER, wfe of ongressman ater (Pennsyvana).
ITA IAN SPAGHETTI
(A avorte at the ades of the Senate uncheons)
1 pnts spaghett Grated yeow Amercan cheese
1 green pepper 3 drops Tabasco sauce
hopped parsey, coo ed wth 1 medum-szed onon
ump of butter unt amost 1 tabespoonfu orcestershre
done sauce
1 sma ar pmento, chopped Pnch of cnnamon, aspce, and
fne coves
1 sma can tomatoes, put 2 tabespoonfus coo ng o
through seve 1 sma can coo ed mushrooms
Bo the spaghett uc y wth a garc secton dran, wash, and remove
garc put together the pepper, onon, parsey, pmento, tomatoes, Tabasco
sauce, orcestershre sauce, cnnamon, aspce, coves, coo ng o, and mush-
rooms, chopped, not too fne (use uce) n a doube boer and coo sowy
about hour then be sure t s not too thc before puttng nto a ba ng
casseroe add hot water f t does not str easy pace casseroe n hot oven
and when t s bubbng, ta e out and sprn e the top wth the grated cheese
put under the broer unt cheese mets. These seasonngs must be used to
taste, n ma ng uanttes t a depends upon the taste aways be sure to
have penty of tomatoes, so that the m ture s reddsh n coor.
MRS. ARTHUR H. ANDENRERG, wfe of Senator andenberg (Mchgan).
SPANISH EN HI ADAS
Have ready 2 cupfus of cod chc en, coo ed, and put through a grnder
pour over ths the uce of 1 sma emon.
2 onons, chopped fne Rpe or green oves, goody
1 pound grated cheese number of
1 cupfu rasns, washed and Some ch sauce, heated
dred
Ma e a thn corn mea panca e 8 nches across ay ths on a pan on
of the panca e ay a tte of the onon, chc en, cheese, a few rasns, 2 oves,
and about 1 spoonfu of the ch sauce fod over the other haf of the pan-
ca e and ro sghty when ths s done, sprn e cheese over the panca e and
heat n the oven serve hot wth more ch sauce poured over the enchadas.
MRS. A. M. PETERSON, sster of the ate ongressman urry ( aforna).
S EETBREAD RO UETTES
2 arge sweetbreads 2 egg yo s
1 ounce butter 1 emon, uce of
1 tabespoonfu chopped onon Nutmeg
pnt coo ed mushrooms Parsey
1 cupfu whte stoc
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388 THE ONGRESSIONA OOK BOOK
Parbo coo chop sweetbreads coo wth butter, sat, pepper, onon, mush-
rooms, stoc , and eggs add emon uce, parsey, and nutmeg m we ro
nto bas dp n egg and bread crumbs fry n bong fat.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
S EETBREAD AND MUSHROOM RO UETTES
1 cupfu mushrooms cut n sma 1 cupfu cod coo ed sweet-
peces breads, cut n dce
1 cupfu cro uette sauce emon uce, tte of
ry mushrooms n butter add sweetbreads, seasonng, and sauce shape
dp n crumbs, egg, and crumbs agan fry n deep fat.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
S EETBREADS IN NESTS
1 par sweetbreads emon rnd
2 sces bacon 2 pounds green peas
1 cup stoc cupfu sced fresh mush-
1 carrot rooms
2 sces onon cupfu cream
Parbo and banch sweetbreads spt n haves sprn e wth strps of
bacon pace n a shaow ba ng dsh pour n stoc . If stoc s not at hand,
dssove 1 bouon cube n 1 cupfu bong water add carrot scraped and cut
n sces, onon, and shredded emon rnd ba e 25 mnutes, bastng fre uenty.
In the meantme coo peas rub through a coander season wth sat, pepper,
and butter mod n the shape of nests pace on a hot patter coo mush-
rooms for 5 mnutes n butter add cream stran n stoc brng to a bong
pont, but do not et bo put a pece of sweetbread nto each nest pour
over sauce serve ths w serve 4 to 6 persons.
MRS. RO G. IT GERA D, wfe of e - ongressman tzgerad (Oho).
S EETBREAD PATTIES
Have sweetbread ceaned and boed brown four n ard or ma e a rouse
:add onons fry unt brown season hghy wth parsey, onon tops, red and
bac pepper, and sat add sweetbread wth an egg and butter put n the
pattes.
MRS. ED IN BROUSSARD, wfe of e -Senator Broussard ( ousana).
ASSERO E O S EETBREADS AND MUSHROOMS
Soa 1 par of sweetbreads n cod water for 1 hour and coo for 15 mnutes
n sghty acduated and sated bong water remove and brea nto sma
peces, removng the membranes s n and sce 1 cupfu of mushrooms and
stew them for 5 mnutes n 4 tabespoonfus of butter ma e 1 pnt of we-
.seasoned whte sauce and add the sweetbreads and mushrooms to t n the
bottom of a buttered casseroe pace 1 pnt of green peas wth a few sma
bas of potatoes and carrots whch have been coo ed and seasoned wth butter
.season wth sat and add a pnch of sugar over these pour the mushrooms and
.sweetbreads and set, covered, n the oven for about hour. Serve as an
entree wth brown bread and butter sandwches.
MRS. A RED E. SMITH, wfe of te e -Governor of New or .
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MEAT SUBSTITUTES 389
REAMED S EETBREADS AND MUSHROOMS
1 par sweetbreads 1 cupfu rch cream sauce, hghy
1 can mushrooms seasoned
Soa sweetbreads n ce water for hour coo genty unt tender cut
n dce dran mushrooms cut n sma peces add sweetbreads and mush-
rooms to hot cream sauce coo n doube boer 5 mnutes f buttered
rame ns scatter over top buttered bread crumbs brown ghty.
MRS. GEOROE . NORRIS, wfe of Senator Norrs (Nebras a).
SPAGHETTI AND S EETBREADS
Bo sma pac age of spaghett n sat and water when cod, m wth
pnt cream and 4 eggs beaten nto m ture butter muffn pans f pans
fu of spaghett ba e unt we browned serve wth ether fred oysters or
fred sweetbreads.
MRS. OREN E P. KAHN, ongresswoman ( aforna).
S EETBREAD TIMBA ES
2 pounds sweetbreads Sat
1 tabespoonfu butter, arge Pepper
cupfu fresh bread crumbs 1 teaspoonfu onon uce
Butter 4 eggs, we beaten
2 cupfus sweetbread uor Mushrooms, creamed
Bo the sweetbreads dran put the meted butter and bread crumbs nto
the uor n whch the sweetbreads has been boed str unt thc over a
sow fre add sweetbreads chopped, sat and pepper, and onon uce add
the we-beaten eggs pour nto buttered rng mod ba e 30 mnutes set the
pan n hot water and serve creamed mushrooms n the center.
MRS. Dow . HARTER, wfe of ongressman Iarter (Oho).
SUPPER DISH
2 pac ages noodes, broad 1 pound round stea , ground
2 cans corn, nbets 1 tabespoonfu orcestershre
2 cans tomato sauce sauce
1 can rpe oves Sat and pepper to taste
1 arge onon 2 tabespoonfus o
1 arge green pepper
oo noodes n sated bong water unt tender n the meantme, chop
onon and pepper fne fry n o unt ncey browned add ground meat and
sear add tomato sauce, sat and pepper when thoroughy hot, pour over
coo ed, draned noodes, corn, oves, and orcestershre sauce pace a n
oed ba ng dsh ba e n moderate oven for 1 hours serve hot wth ros
or bscuts ths w serve 16 persons generousy.
MRS. ANTHON . DIMOND, wfe of Deegate Dmond of Aas a.
SURPRISE RO UETTES
(Good eft-over Dsh)
2 cuptus mashed potatoes 1 egg whte
4 tabespoonfus cream Sat and pepper
1 teaspoonfu onon uce oo ed meat or vegetabes
2 egg yo s Bread crumbs
our
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390 THE ONGRESSIONA OOK BOOK
To the mashed potatoes add cream, onon uce, and sat and pepper to
taste beat over fre unt smooth and hot remove add beaten egg yo s
form nto cynders or cone shape ma e a depresson n each and nto ths
put 1 teaspoonfu creamed chc en or any eft-over meat, ground press po-
tatoes around fng beat egg whte sghty dp cro uettes n egg, four, and
bread crumbs fry n deep fat.
MRS. ED ARD A. KE , wfe of ongressman Key (Inos).
S EDISH TIMBA ES
pnt four, we sfted 2 eggs
teaspoonfu sat 1 tabespoonfu saad o or
G of m meted butter
teaspoonfu sugar
Beat eggs unt ght put sugar, sat, and m n eggs pour the m ture
n the four beat we coo n hot ard wth tmbae rons be sure and add
m ture to four a tte at a tme f tmbaes wth creamed oysters, creamed
chc en, or peas.
MRS. DOROTH DENNETT S EMP, member of ongressona ub.
S EET POTATO AND A MOND RO UETTES
Ba e 4 medum-szed sweet potatoes as soon as tender, spt open and
scoop out the pup force t through a puree straner to 2 cupfus of pup add
teaspoonfu sat, 3 tabespoonfus butter, 1 ghty beaten egg, cupfu
banched amonds, chopped and pounded to a paste there must be cupfu of
amond paste mosten m ture wth suffcent hot m or cream to the con-
sstency to hande shape n the form of sweet potatoes, appes, or pears dp
n four, egg, and crumbs fry n deep fat.
The ate MRS. RA PH O IEE (Mssour).
TOMATO TIMBA ES
2 cupfus tomatoes, uce and 1 teaspoonfu sugar
pup teaspoonfu sat
1 cupfus soft bread crumbs, 1 teaspoonfu pepper
fne 3 eggs, sghty beaten
1 tabespoonfu fmey chopped cupfu grated cheese
onon
Put tomatoes through a coarse seve m a ngredents pour the m ture
nto buttered popover cups ba e n pans of water n a moderate oven unt
frm serve hot wth cheese sauce made as foows:
2 tabespoonfus four teaspoonfu sat
2 tabespoonfus butter cupfu grated cheese
1 cupfu m
Ma e a whte sauce of ngredents add grated cheese str unt dssoved
serve over tomato tmbaes.
MRS. THADDEUS . S EET, wfe of e - ongressman Sweet (New or ).
TOMATO HEESE TOAST
Met 2 tabespoonfus butter add 1 tabespoonfu four m add 2 tabe-
spoonfus chopped green peppers, 1 tabespoonfus chopped onons coo 3
mnutes str constanty add 1 cupfu canned tomatoes str unt sauce bos
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MEAT SUBSTITUTES 391
pace over hot water add 1 cupfu cheese cut n sma peces and 1 tea-
spoonfus sat ust before servng add 2 egg yo s sghty beaten str unt
t thc ens fod n whtes beaten stff serve on toast, crac ers, or rus s.
MRS. OSEPH A SH, wfe of e - ongressman ash (Massachusetts).
TOMATO RAREBIT
1 arge teagasafu tomato uce, teaspoonfu pepper
straned teaspoonfu sat
94 pound grated cheese 1 teaspoonfu four
2 eggs 1 teaspoonfu grated mustard
teaspopnfu cayenne 1 tabespoonfu butter
Put tomato uce n chafng dsh et ths get amost bong hot add cheese,
strrng unt bended we m cayenne, pepper, sat, mustard, and four, and
wet wth some of tomato uce eft for ths purpose, ma ng a soft paste pour
ths n wth tomato uce and cheese gve a str or two add the we-beaten
eggs coo unt thc serve on hot toast.
MRS. E IN . DA IS, wfe of e - ongressman Davs (Tennessee).
TOMATO AND HEESE RAREBIT
Met 3 tabespoonfus butter add 2 tabespoonfus four, cupfu m
when thc ened, add cupfu stewed and straned tomato, m ed wth tea-
spoonfu soda add 2 cupfus of cheese, cut fne, and 2 beaten eggs season
wth sat, cayenne, and mustard serve on toast or wafers.
MRS. HARR . ENGE RRIOHT, wfe of ongressman Engebrght ( aforna).
TOMATO SOU E
(Dorothy Anne's Recpe)
1 pnt tomatoes 2 eve tabespoonfus butter
1 sma bay eaf 2 eve tabespoonfus four
1 sce onon 3 eggs
Sat, pnch of
oo the tomatoes, sat, onon, and bay eaf together for 20 mnutes, then
stran have 2 tabespoonfus butter meted and m ed wth the four pour
hot straned tomatoes nto ths and str unt smooth remove from the fre
and pour over the we-beaten egg yo s and set asde to coo when coo,
add the stffy beaten egg whtes by fodng them nto the m ture put n
buttered pan and ba e n a moderate oven for about 30 mnutes.
MRS. RI HARD ATES. wfe of e - ongressman ates (Inos).
REAMED EGETAB E RO UETTES
2 cupfus chopped vegetabes, Thc whte sauce
any 3 or 4 nds A- sauce
Sat and pepper
Season vegetabes ma e whte sauce, addng A- sauce add sauce to
vegetabes form nto cro uettes fry n very hot butter substtute ths s a
savory and economca dsh n pace of meat.
MRS. E. HART ENN, wfe of e - ongressman enn ( onnectcut).
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392 THE ONGRESSIONA OOK BOOK
HO E HEAT MEAT OA
1 cupfu whoe wheat, coo ed 1 cupfu meat, ground or fney
1 medum-szed onon, fney chopped
chopped 1 egg, beaten
M the ngredents mod nto a oaf ba e n moderate oven.
MRS. AMES . Mc NTc, wfe of ongressman Mc ntc (O ahoma).
U HINI SPANISH
1 cove garc 1 can hot sauce, Spansh stye
1 medum-szed onon 1 Bueh pmento cheese
2 tabespoonfus ove o Sat and pepper to taste
2 pounds sma Itaan s uash
hop onons and garc fne smmer n ove o unt tender add sced,
unpeeed s uash cover coo unt s uash s tender add hot sauce and
pmento cheese coo sowy for 5 mnutes ths serves 6 or 8 persons.
Mus, T. . GEAR , wfe of e - ongressman Gear ( aforna).
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PI K ES AND RE ISH
BARDO SAU E
4 uarts sced cabbage ounce turmerc
2 uarts green tomatoes 2 ounces whte mustard seed
6 arge onons 2 pounds sugar
3 red peppers 1 g sat
ounce ceery sat 2 uarts vnegar
Pace a ngredents n ette bo for 20 mnutes.
MRS. ED ARD M. BEERS, wfe of e - ongressman Beers (Pennsyvana).
GREEN BEAN RE ISH
8 uarts beans 3 ctpfus brown sugar
1 uart vnegar eery seed, sat, and pepper to
1 uart sced onons taste
2 gasses mustard of ey gass 1 teaspoonfu turmerc
sze
Brea n unform peces bo n sat water unt tender m ngredents
add to beans et smmer m a tte thc enng of four, water, and turmerc
to ma e a thc gravy sea whe hot.
MRS. A. E. B. STEPHENS, wdow of the ate ongressman Stephens (Oho).
BEET RE ISH
1 uarts beets, coo ed, 1 tabespoonfu sat
chopped negar enough to cover
I uarts cabbage, uncoo ed cupfu horse-radsh
1 cupfu sugar
et stand for 24 hours pace n cans.
MRS. PHI IP A. GOOD IN, wfe of ongressman Goodwn (New or ).
ATSUP, RIPE TOMATO
1 pec rpe tomatoes 2 tabespoonfus ceery seed
6 red and 6 green peppers 1 teaspoonfu of coves
6 onons 1 cupfu each sugar and grated
4 tabespoonfus each sat and horse-radsh
bac pepper 1 pnts vnegar
6 tabespoonfus mustard
Bo a together when tomatoes, onons, and peppers are thoroughy soft,
stran through seve coo ud from same and botte.
MRS. OHN H. SMA , wfe of e - ongressman Sma (North arona).
393
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394 THE ONGRESSIONA OOK BOOK
ENTUR SAU E
12 rpe tomatoes cupfu sat
12 appes 1 pound seeded rasns
12 onons 2 teaspoonfus cnnamon
12 peppers, 6 green, 6 red 1 teaspoonfu ground coves
1 uart vnegar 1 teaspoonfu nutmeg
Put through chopper coo I hours.
MRS. S OTT EA ITT, wfe of e - ongressman esvtt (Montana).
HERR O I ES
a uart-sze frut ar wth cherres wth the stems eft on add 2 eve
teaspoonfus of sat f the ar fu of cod cder vnegar pour n cod
water to f sea tght.
MRS. ARTHUR G. SOR IE, wfe of the e -Governor of North Da ota.
HI AGO HOT
pec fresh tomatoes, chopped cupfu sat
and draned 2 teaspoonfus cnnamon
1 cupfu onons, chopped 1 teaspoonfu coves
1 cupfu ceery, chopped 2 teaspoonfu bac pepper
1 cupfu sugar teaspoonfu papr a
1 cupfu whte mustard seed 1 uart vnegar
M ths s an uncoo ed resh.
MRS. . RAMSE ER, wfe of e - ongressman Ramseyer (Iowa).
HI I SAU E
1 dozen arge tomatoes 6 tabespoonfus ght brown
4 onons, chopped sugar
1 red pepper, or 1 teaspoonfu coves, ground
dozen sweet peppers 1 teaspoonfu gnger, ground
2 tabespoonfus sat 2 teacupfus vnegar
2 teaspoonfus cnnamon, ground ayenne pepper, pnch of
oo 1 hour.
MRS. HAR ES BRAND, wfe of e - ongressman Brand (Oho).
HI I SAU E
24 rpe tomatoes 2 cupfus vnegar
8 green peppers 6 tabespoonfus sugar
5 onons 4 tabespoonfus sat
M ngredents add coves, cnnamon, ted n bag and boed 2 hours.
MRS. TOM ONNA , wfe of Senator ounay (Te as).
HI I SAU E
Ta e 40 pods red ch wash remove stem end and seeds bo unt tender
et coo scrape the pup from the outsde s n chop fne add to the uce
that was eft n the stewpan add 2 onons, chopped very fne add 2 uarts
of tomatoes, chopped fne coo unt a oo s a deep red coor add 3 tabe-
spoonfus sat, 2 teacupfus of sugar before ta ng from the fre, add vnegar
to taste. Ths recpe ma es 10 gasses.
MRS. RI HARD . DI ON, wfe of the e -Governor of New Me co.
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PI K ES AND RE ISH 395
HI I SAU E
After scadng and peeng tomatoes that are sound and red rpe, chop
them nto sma peces ta e 36 pounds tomatoes, 2 pounds chopped onons,
10 ounces chopped rpe benose peppers, wth stems and seeds removed f
the m ture s too md, add a tte cayenne pepper put nto an ename ette
bo down to 18 pounds. It s we to et tomatoes stand for a whe after
choppng and aow some of the uce to be e tracted, after whch ths uce
shoud be concentrated by bong down before other ngredents are added.
Ths overcomes the tendency of the tomatoes to sette on the bottom of the
ette and burn. Durng a the tme of bong the m ture shoud be strred
carefuy. hen m ture has been concentrated to 18 pounds, add 2 pounds
cder vnegar and 9 ounces sat concentrate to 18 pounds add 6 pounds
sugar bo 5 to 10 mnutes over sow fre pace mmedatey n sterzed ars,
seang whe hot.
Mus. MI HAE . PHE AN. wfe of e - ongressman Phean (Massachusetts).
HO HO
pec strng beans, cut n pound granuated sugar
peces teacupfu sat
3 pnts ma beans 2 ounces ceery seed
6 to 8 ears corn cut from cob 2 ounces mustard seed
8 green peppers pound ground mustard
pec green tomatoes 1 ounce turmerc powder
1 uart onons 3 uarts vnegar
1 arge head cabbage
hop cabbage, onons, tomatoes, and peppers fne bo strng beans, ma
beans, and corn about 20 mnutes put vnegar on to bo m mustard and
sugar add to vnegar add corn and beans, then other vegetabes, strrng a
the tme bo 20 mnutes put n ars.
Mus. . HAMPTON MOORE, wfe of e - ongressman Moore (Pennsyvana).
REN H HO HO
1 uart arge cucumbers 4 arge sweet peppers, a
1 uart onons chopped coarse
1 uart green tomatoes 2 sta s ceery, chopped
1 uart green beans 1 arge caufower
Dvde nto sma peces pour over a of these a wea brne of 1 gaon
water wth 1 cupfu sat et stand 12 hours scad n some brne dran through
coander.
Dressng
6 tabespoonfus mustard 1 cupfu four
1 tabespoonfu turmerc 2 cupfus sugar
M the dry ngredents heat 2 uarts vnegar str n put on stove
coo unt thc pour over pc es scad we sea n gass ars.
Mas. A OR . MI IGAN, wfe of ongressman Mgan (Mssour).
HRISTMAS RE ISH
2 dozen green peppers 3 tabespoonfus sat
2 dozen red peppers, rpe ones 3 cupfus sugar
2 cupfus ceery 3 pnts vnegar
6 arge Bermuda onons
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396 THE ONGRESSIONA OOK BOOK
Grnd up peppers bo 10 mnutes dran add other ngredents sea whe
hot ths s ready for use mmedatey.
Mas. I IAM . HASTINGS, wfe of ongressman Hastngs (O ahoma).
HUTNE SAU E
4 dozen rpe tomatoes 1 tabespoonfu pepper
8 arge onons 3 tabespoonfus coves
6 green peppers 4 tabespoonfus mustard
4 tabespoonfus sugar 1 uart vnegar
Bo 2 hours stran botte.
MRS. AMES S. PARKER, wfe of ongressman Par er (New or ).
INDIAN HUTNE
2 uarts tart appes 2 uarts green tomatoes
1 pound rasns 1 sma onon
3 cupfus brown sugar 3 cupfus vnegar
2 cupfus emon uce . cupfu sat
1 teaspoonfu cayenne pepper 1 ounce gnger
Pare chop appes, tomatoes, and onon m wth other ngredents put
n an earthen ar overnght coo sowy 3 hours sea. The sauce s ready
for use n 3 wee s.
MRS. DA ID MKEKISON, wfe of e - ongressman Mee son (Oho).
ORN RE ISH
or n cut from 1 dozen fresh 1 uart vnegar
tender ears 4 or 5 pods of hot pepper
1 uart chopped cucumbers Ms dozen sweet peppers
1 uart chopped onon 4 cupfu sat
2 uarts chopped rpe tomatoes 2 tabespoonfus ceery seed
1 uart sugar
Bo one hour.
MRS. SAMUE D. M RE NG DS, wfe of ongressman McReynods (Tennessee).
ORN RE ISH
15 ears sweet corn 3 pnts vnegar
1 sod head cabbage I pnts sugar
3 onons 2 tabespoonfus sat
1 sweet pepper 3 tabespoonfus mustard
Bo 20 mnutes sea whe hot ths ma es 7 pnts.
MRS. OHN M. O ERTON, wfe of e - ongressman overton ( est rgna).
ORN SA AD RE ISH
24 ears green cor n A pounds brown sugar
4 arge onons 3 green peppers
pound mustard seed / cupfu sat
6 pounds cabbage negar to cover
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PI K ES AND RE ISH 397
hop cabbage, onons, and green peppers m wth brown sugar, mustard
seed and vnegar not too strong pace on stove brng to bong pont add
the shaven ernes of the corn contnue to bo for 15 or 20 mnutes sea,
whe bong hot, n gass ars.
Mus. ET HER B. S ANK, wfe of ongressman Swan (O ahoma).
RANBERR -ORANGE RE ISH
1 pound cranberres 1 cupfus sugar
1 orange, pee and uce
Put cranberres and orange pee through food chopper m wth sugar
and et stand 12 hours before servng. Ths eeps ndefntey n ce bo and
s decous wth meats and even good on toast.
MRS. I IAM . SEARS, wfe of ongressman Sears ( orda).
U UMBER RINGS
Sce 6 arge sour pc es cover wth 2 cupfus of granuated sugar, a few
whoe coves, and some stc cnnamon pace n earthen bow et stand 24
hours, strrng fre uenty pace n gass ars n a coo pace.
MRS. IAnuy . KANM.I. . wfe of ongressman Ransey (Pennsyvana).
SPI ED URRANTS
5 pounds currants 1 ounces stc cnnamon
3 pounds sugar 1 ounce whoe coves
ash and remove currants from stems te the spces n tte bags bo
a together for 1 hour. Ths s a decous resh to serve wth meats.
MRS. AREN E . MOR E , wfe of e -Governor Morey of oorado.
SPI ED GOOSEBERRIES
5 pounds rpe frut 2 tabespoonfus coves
4 pounds brown sugar 2 tabespoonfus cnnamon
1 pnt vnegar
If berres are rpe, scant measure, usng ony 3 pounds of sugar, pnt of
vnegar, and 1 tabespoonfus of coves bo sowy 2 hours or more unt
ute thc .
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
SPI ED GRAPES
Pup 7 pounds of grapes, preservng s ns bo pup rub through coander
to remove seed add s ns to straned pup bo wth vnegar and spces use
4 pounds of sugar and 1 pnt vnegar spce ute hghy wth ground coves,
aspce, and cnnamon bo unt thc .
MRS. . . HASTINGS, wfe of ongressman Hastngs (O ahoma).
GINGER TOMATOES
Ta e 6 pounds green tomatoes peeed and cut n peces add a few party
rpe ones to ma e t a dar coor, 5 pounds of granuated sugar, 3 emons
sced, 1 teaspoonfu whoe coves, and 3 peces crac ed gnger root coo unt
ute thc .
MRS. ous T. Mc ADDEN, wfe of ongressman Mc adden (Pennsyvana).
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398 THE ONGRESSIONA OOK BOOK
MANGO RE ISH
24 medum-szed mangoes 2 cupfus granuated sugar
12 sma onons 1 uart cder vnegar
2 teaspoonfus sat
Ma e srup of vnegar, sat, and sugar grnd the mangoes and onon n
food grnder, usng the coarse nfe bo unt tender sea n pnt ars whe
hot when opened, the resh w eep severa wee s after sea has been
bro en f ept n a coo pace. Ths s e ceent to use n sandwch spreads
and saw.
MRS. OHN H NHAM, wfe of e - ongressman Benham (Indana).
S EET U UMBER MANGOES
Ta e medum-szed cucumbers et them stand n sat water 9 days soa
them n fresh water 24 hours open them engthwse ta e out the seeds pace
them n a preservng ette wth aternate ayers of grape eaves sprn e 1
teaspoonfu of aum over each ayer cover wth e ua parts of vnegar and
water s ueeze the uce of some emons cut them n thn sces, ncudng
the peeng- f the cucumbers wth the sces of emons and rasns te the
cucumbers together pace n ars, addng ounce coves, 1 ounce cnnamon,
bro en n sma peces ma e a srup of 1 pound of sugar to 1 pnt of vnegar
bo we pour over every mornng for 9 days.
MRS. vv B HA ES, wfe of e -Senator Hawes (Mssour).
PEAR RE ISH
1 pec pears 3 tabespoonfus sat
1 dozen green and red peppers 3 cupfus sugar
1 dozen onons, medum sze 1 uart vnegar
8 d pc es 1 teaspoonfu turmerc powder
Grnd pears, peppers, onons, and pc es n meat grnder dran off uce
add sat and turmerc powder m we put sugar nto vnegar et come to
bo add m ture str we et bo 5 mnutes sea hot.
MRS. MI ARD . A D E , wfe of ongressman adwe ( orda).
PEAR MIN EMEAT
7 pounds pears, peeed 1 tabespoonfu aspce
3 pounds sugar 1 teaspoonfu nutmeg
1 cupfu vnegar pound butter
1 orange 2 pounds seedess rasns
1 emon 2 pounds currants, or more
1 tabespoonfu cnnamon rasns
1 tabespoonfu coves, ground
Grnd up pears, emon, orange, and rasns, eavng currants whoe, or 2
pounds rasns f used n pace of currants coo , addng sugar to m ture as
coo ng goes on coo down to desred consstency sea whe hot e ceent
for use as spread.
Msg. MI ARD . A D E , wfe of ongressman adwe ( orda).
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PI K ES AND RE ISH 399
PEPPER HASH
15 onons 1 cupfus brown sugar
24 sweet peppers, 12 green and 3 tabespoonfus sat
12 red 1 uart vnegar
3 strong peppers
Remove seeds from peppers grnd onons and peppers together cover wth
bong water et stand 5 mnutes dran off ud we add sugar, sat, and
vnegar brng to bong heat put n ars.
MRS. A RED RE BS INK E. wfe of ongressman Bnwn e (North arona).
PEPPER HASH
1 dozen green peppers 1 dozen onons
1 dozen red peppers
hop or grnd sat put n bag to dran overnght n gaon of
vnegar put:
2 cupfus whte sugar 2 teaspoonfus bac pepper
2 tabespoonfus whte mustard 2 tabespoonfus horse-radsh
seed
hen t bos a few mnutes, pour over hash.
MRS. SOUTH TRIMR E. SR., wfe of e - ongressman and
er of the House of Representatves (Kentuc y).
PI A I I
Ta e 1 pec green tomatoes chop fne add a tte sat dran off water
chop head of cabbage, 6 good-szed onons, 3 or 4 sweet green peppers, and
red peppers to taste, 1 or 2 may be enough m a together add whte
mustard seed, ceery seed, 1 teaspoonfu turmerc powder, handfu of m ed
whoe spces, 2 cupfus of brown sugar, vnegar to neary cover coo 20 mn-
utes sea.
MRS. EnwA . ITT E, wdow of the ate ongressman tte (Kansas).
RE ISH
1 uart cranberres 3 sces pneappe
2 red appes 2 oranges, 1 wth and 1 wthout
2 cupfus sugar rnd
ore appes, but eave on s ns grnd through food chopper add sugar
do not coo .
MRS. E E AND DEAR, wfe of ongressman Dear ( ousana).
RE ISH
pec green tomatoes 3 green peppers, a chopped fne
12 sma onons
Sprn e the tomatoes wth sat and et stand overnght n the mornng
dran add the onons, peppers, 1 pnt of chopped cabbage, pound of whte
mustard seed, ounce mace, 1 dozen coves, 1 pound of brown sugar, and 3
pnts of vnegar bo a together unt the onons are tender add tabe-
spoonfu of ground mustard, 1 ounce ceery sauce, and a tte turmerc put
n ars sea.
MRS. RED DENNETT, member of ongressona ub.
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400 THE ONGRESSIONA OOK BOOK
M O N INDIA RE ISH
1 gaon cut cabbage ounce ceery seed
dozen arge onons ounce turmerc
1 pec green tomatoes ounce whoe aspce
10 green peppers ounce whoe coves
3 uarts good cder vnegar ounce ground gnger
cupfu sat pound mustard seed
3 pounds brown sugar
Put cabbage, onons, tomatoes, and peppers through food chopper pace
a spces n a bag bo wth the vnegar, sugar, and sat for 20 mnutes add
the vegetabes bo 10 or 15 mnutes onger coo put n arge covered stone
croc , pacng a pece of cheesecoth over the croc before puttng d on.
Ths ma es about 4 uarts and w eep unseaed a wnter.
MR . RAN IS . PATTERSON, wfe of e - ongressman Patterson (New ersey).
TOMATO RE ISH
1 pec rpe tomatoes, chopped, 2 green peppers, chopped fne
peeed, and cut fne 2 cupfus ceery, chopped fne
6 arge onons, chopped fne 2 ounces mustard seed
2 cupfus sugar 1 uart vnegar
cupfu sat
Do not coo sea wth paraffn.
MRS. ARREN RORINSON AUSTIN, wfe of Senator Austn ( ermont).
INTER SA AD
2 uarts green tomatoes 8 onons
10 green peppers 1 cupfu sat
4 red peppers 1 pnt vnegar
et m ture soa overnght n the mornng dran add cupfu whte
mustard seeds, 1 cupfu ceery, chopped fne, and 1 cupfu granuated sugar
cover wth vnegar coo 5 mnutes add 1 tabespoonfu of mustard sea up
hot.
MRS. E. HART ENN. wfe of e - ongressman enn ( onnectcut).
A HINT OR ANNING PI K ES
To any ordnary pc e recpe or to one's favorte recpe add green nas-
turtum seeds the spcy favor mparted to the pc es s ute appetzng and
dfferent.
MRS. ME G. UNDER OOD, wfe of ongressman Underwood (Oho).
PI K ED APRI OTS
10 pounds frut, unpeeed 5 coves
3 pounds sugar 3 tabespoonfus mustard seed
1 pnt cder vnegar t teaspoonfu cayenne pepper
3 stc s cnnamon
Brng m ture to a bo add frut, coo ng ony 1 uart at a tme coo
unt can prc wth toothpc sea.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
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PI K ES AND RE ISH 401
BREAD AND BUTTER PI K ES
1 dozen cucumbers, each 4 or 5 3 cupfus strong vnegar
nches ong 3 cupfus granuated sugar
4 arge onons 1 teaspoonfu ceery seed
6 green peppers teaspoonfu turmerc powder
Sce cucumbers crosswse, but do not pee sce onons and green peppers
cover wth water n whch a handfu of sat has been dssoved brng to ust
a bo pour off and dran we ma e a dressng of the vnegar, sugar, ceery
seed, and turmerc drop pc es n dressng heat agan, but do not bo sea
n ars.
MRS. RIOHT PATMAN, wfe of ongressman Patman (Te as).
" A AR HUR H" PI K E
12 garc buttons, peeed 1 cupfu tarragon vnegar
50 arge, frm d pc es cupfu whoe peppers
12 pounds sugar cupfu whoe aspce
3 pnts cder vnegar 1 cupfu ove o
ut pc e n cross peces 1 nch thc et dran overnght bo the sugar,
vnegar, peppers, and aspce for 10 or 15 mnutes pace n stone ar of 2-
gaon sze a ayer of pc e, then 2 garc buttons, another ayer of pc e,
and 2 garc buttons unt a are used pour bong m ture over ayers of
pc e et stand overnght str n cup of ove o str once every day for
2 wee s when pc e s ready to use, rasns may be added f ed.
MRS. PHI IP P. AMPRE , wfe of e - ongressman ampbe (Kansas).
U UMBER PI K E
300 sma cucumbers 1 teaspoonfu powdered aum
cupfu sat
ash pc es thoroughy m sat and aum sprn e through pc es
cover pc es wth bong water et stand overnght n the mornng stran
and put n croc sprn e through them cupfu m ed spces, 1 green
gnger root, 1 tabespoonfu yeow mustard seed, 4 tabespoonfus sat, and 4
tabespoonfus granuated sugar cover wth cod vnegar every mornng put
n 1 handfu of brown sugar str we and do ths unt one has used 3 pounds
of brown sugar.
MRS. S. A A E DKMPSE , wfe of e - ongressman Dempsey (New or ).
U UMBER S EET PI K E
7 pounds cucumbers 2 ounces aum
2 ounces whte gnger 6 pounds sugar
2 uarts vnegar 1 uarts water
2 ounces stdc cnnamon ounce mace
ounce coves
Sce the cucumbers nch thc put them n strong sat water cover
we et soa 1 day put nto fresh water change water twce a day unt
sat s removed add the aum cover wth cod water bo /2 hour after
m ture begns to bo ta e off put nto cod water put bac on stove,
addng gnger bo hour.
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402 THE ONGRESSIONA OOK BOOK
Srup
M the sugar, vnegar, water, cnnamon, mace, and coves add the cu-
cumbers bo unt srup a thc whe hot, put nto ars sea.
s. E ISON Inr.-A.vr SMITH, wfe of Senator Smth (South arona).
DI PI K ES
7 or 8 arge d pc es 1 cupfu vnegar
1 arge onon 1 cupfu water
1 green pepper cupfu sugar
Bo together the water, sugar, and vnegar pace n a arge bow the
pc es, cut engthwse n 4 peces, the onon, sced, and the green pepper,
cut n strps over ths pour the srup f desred sweeter, cupfu of sugar
may be used et stand a few hours before usng serve ce cod.
MRS. ('AIM, R. HINDR OM, wfe of e - ongressman hndbom (Inos).
GAR I PI K ES
Ta e 1 pound of sour pc es cut n -nch round sces cover wth 1
pound granuated sugar add pc ng spces and 2 or 3 garc buttons pace
n earthen ar cover et stand 3 or 4 days, strrng day favor to taste.
Mas. GE . RUSSE , a founder of the ongressona ub
and wdow of the ate ongressman Russe (Mssour).
I E ATER PI K ES
ash and cut up cucumbers eep n ce water 2 hours cut n 2 or 3
sma onons to each uart, sta of ceery, 1 teaspoonfu mustard seed ta e
1 uart of duted vnegar, cupfu of sat, and 1 cupfu of sugar heat when
sghty cod, pour over pc es pac n ars sea.
MRS. . T. NUGENT, wfe of e -Senator Nugent (Idaho).
KA AMA OO PI K ES
2 dozen arge cucumbers, sced 2 dozen dry onons, sced
Sat to taste, et stand overnght n the mornng dran we add a
dressng of:
1 uart vnegar 1 tabespoonfu turmerc
3 cupfus granuated sugar 1 teaspoonfu cayenne pepper
2 tabespoonfus ground mustard 1 cupfu four
1 tabespoonfu ceery seed
oo unt thc pour over pc es et coo 5 mnutes can.
MRS. A RERT H. ESTA , wfe of e - ongressman esta (Indana).
MI ED PI K E
1 uart ceery 1 uart cucumber
1 uart green pepper 1 uart onon
1 uart cabbage 1 uart green tomatoes
hop fne sat aow to stand overnght et bo 15 mnutes add 1 uart
vnegar and 2 cupfus brown sugar as soon as ths m ture comes to a bo,
ta e up and f ars, cosng them at once.
MRS. NATHANIE , B. DIA , wfe of e -Senator Da (South arona).
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PI K ES AND RE ISH 403
MI ED PI K E
1 uart arge cucumbers, cut n 1 uart green tomatoes, cut
cubes coarse
1 uart sma, eft whoe 2 red sweet peppers, chopped
1 uart button onons 1 arge caufower bro en up
ash the ngredents pour over them a brne made of 1 uart of water
and 1 cupfu of sat et stand 24 hours brng to a bo n same souton
dran we.
Dressng for Same
6 tabespoonfus oeman's mus- 1 cupfu four
tard 2 cupfus sugar
1 tabespoonfu turmerc 2 uarts vnegar
M we and coo unt thc str n the pc e heat thoroughy put n
gass ars and sea.
MRS. SOUTH TRIMR E, SR., wfe of e - ongressman and
er of the House of Representatves (Kentuc y).
MURPH PI K ES
1 pec 3-nch cucumbers 4 sta s ceery
1 uart sma whte (sver) on- 1 sweet red pepper
ons
Pee onons cut ceery engthwse n sma peces wash cucumbers n cod
water dran cut engthwse n about 4 peces f ars wth cucumbers, onons,
ceery, and a sma pece of pepper ma e the foowng srup:
1 uart strong whte vnegar 1 cupfu sugar
cupfu sat cupfu water
Bo srup pour over pc es sea whe hot 1 scant uart of vnegar ma es
2 uarts of pc es.
MRS. ous MURPH , wfe of Senator Murphy (Iowa).
MUSTARD PI K ES
1 uart sma or sced cucum- 1 uart green tomatoes
bers 2 heads caufower
1 uart sma onons 3 green peppers
Soa a nght n strong sat water dran coo a e cept the cucumbers,
unt tender dran add mustard dressng made as foows:
2 uarts vnegar not too strong 1 cupfu four
9 tabespoonfus mustard 1 teaspoonfu turmerc
2 cupfus brown sugar
et vnegar bo m dry ngredents wth a tte cod vnegar str unt
thc add a of the ngredents when t comes to a bo, pace n cans.
MRS. PHI IP A. GOOD IN, wfe of ongressman Goodwn (New or ).
MUSTARD PI K ES
2 dozen sma cucumbers 2 arge heads of caufower
1 pnt cut ceery 6 green peppers, seeds removed
2 uarts of sma whte onons 2 uarts green tomatoes
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404 THE ONGRESSIONA OOK BOOK
ash and cut vegetabes pace n ette wth 4 uarts water and pound
of sat et stand overnght n the mornng heat to the bong pont, but do
not bo dran through a coander bo together 3 uarts of vnegar and I
pounds sugar m to a smooth paste, 1 cupfu of four, pound of mustard,
ounce of turmerc str nto bong vnegar bo 2 mnutes pour over
vegetabes sea when cod.
MRS. ANNING S. PRA , wfe of ongressman Pra (New or ).
O D MUSTARD PI K E
ut nto sma peces 1 uart of arge green cucumbers, 1 uart of sma
gher ns, 1 uart of whte onons, 1 uart of green tomatoes sced and cut
n cubes, 1 arge caufower pued nto tny fowerettes, 4 peppers sced and
cut n cubes, and 1 head cabbage cut n cubes soa for 24 hours n a wea
brne of about 1 cupfu of sat n a gaon of water pace the whoe on the
fre brng to a bo pour nto a coander to dran m together 6 tabe-
spoonfus ground mustard, 1 tabespoonfu of turmerc, 1 cupfu of four, 3
cupfus brown sugar rub nto a smooth cream wth a tte vnegar and dute
wth addtona vnegar, 2 uarts beng used n a pour the m ture nto a.
preservng ette bo unt t thc ens str n the pc es et them bo
up pour nto ars sea.
MRS. I IAM . NE SON, wfe of e - ongressman Neson (Mssour).
OI PI K E
60 sma cucumbers, washed, cupfu sugar
sced thn but not pared 1 cupfu ove o
, cupfu bac mustard seed 1 tabespoonfu ceery seed
cupfu yeow mustard seed 1 uart vnegar
M cupfu sat
M seed dry use stone croc put ayer of cucumbers, then a few drops
of o, seed, and sat, and so on unt ngredents are used asty pour over
a the vnegar n whch the sugar has been dssoved cover wth pate and
coth, puttng pate upsde down nsde of croc to press the contents down
have vnegar cod.
Mas. MI TON . SHRE E, wfe of e - ongressman Shreve (Pennsyvana).
PI K ED O STERS
2 uarts oysters Red pepper
1 pnt vnegar Mace
Sat
Stran the uor from oysters bo wth a tte sat, red pepper, and mace
when the uor has begun to bo, add the oysters et them bo unt pump
remove the oysters and put them n a ar pour nto the uor the vnegar
aow the combned uor and vnegar to bo 1 mnute, then pour t over the
oysters n the ar -put n refrgerator or other cod pace serve cod. Pc ed
oysters shoud be used wthn 24 hours from the tme they fre prepared and
are decous used as ho's d'ceuvres or as a resh wth the meat courses.
MRS. OSIAH I IAM BAI E , wfe of Senator Baey (North arona).
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PI K ES AND RE ISH 405
PEA H PI K ES
Pee 8 pounds peaches add 6 pounds sugar, 3 tabespoonfus of bro en
cnnamon bar , 1 tabespoonfu whoe coves, and vnegar to mosten pace
them n stone croc , ayer of peaches, ayer of sugar, and spces sprn e each
ayer wth vnegar when croc has been fed, pace a weght on cover to
eep peaches n uce et stand 3 days put uce on stove coo unt thc
add peaches coo unt peaches can be perced wth a for pace n cans
sea whe hot.
MRS. SAMUE D. M RE NG DS, wfe of ongressman McReynods (Tennessee).
PI K ED PEA HES
2 pounds brown sugar , ounce whoe coves
2 cupfus vnegar 4 uarts peaches
1 ounce stc cnnamon
Bo sugar, vnegar, and spces 20 mnutes dp peaches uc y n hot water,
then rub off the fuzz wth a coth pace a few peaches at a tme n srup and
coo unt tender pac n ars.
MRS. HAR ES T. STENG E, wfe of e - ongressman Stenge (New or ).
S EET PI K ED PEA HES
8 pounds peaches 6 two-nch stc s cnnamon
4 pounds sugar, granuated oves
2 uarts vnegar
Seect frm peaches, ether free or cng stone wash them we remove the
thn s n wth a sharp nfe coo vnegar, sugar, and cnnamon together fo
5 mnutes add the frut, after pacng 1 or 2 coves n each peach: aow the
peaches to coo genty unt tender, but not bro en f sterzed ars wth
peaches coo the srup rapdy unt thc pour over peaches, competey
fng the ars sea store n a coo pace aow peaches to stand severa
wee s to deveop favor before servng.
MRS. DANIE . Ro'ER, wfe of the Secretary of ommerce.
PI K E PEARS
1 uart vnegar 1 ounce coves
2 uarts water 1 ounce aspce
6 pounds sugar 1 stc cnnamon
Bo a together stc 1 cove n each pear or peach and put 1 stc of
cnnamon n each ar bo unt pears oo cear.
MRS. K .D A. BRITTEN, wfe of ongressman Brtten (Inos).
STU ED PI K E PEPPERS
ut out pepper tops ta e out the seeds and pup eep the peces matched
put them n cod water whe the stuffng s prepared. hen ready for t,
dran and wpe dry seect whte cabbage heads chop them fne add sat,
ceery seed, whte mustard seed, ground gnger and m wth a tte good
ove o f and sew or te up the peppers pace them n a ar wth aternate
ayers of sced onons, gnger root, aspce, and coves str pound brown
sugar, 1 pnt of sat, , ounce of turmerc nto 1 gaon of vnegar pour over
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406 THE ONGRESSIONA OOK BOOK
the peppers cod n 6 wee s pour off the vnegar add to t sat and sugar
aa at frst.
MRS. DA ID NN, daughter of e - ongressman Trmbe (Kentuc y).
PINEAPP E PI K E
2 cupfus sced canned pne- cupfu of whoe coves, bro en
appe stc cnnamon and carda-
2 cupfus ght brown sugar mon buds
1 cupfu whte wne vnegar
Dran pneappe cut sces n sma sectons ma e a srup of sugar and
vnegar add spces bo 10 mnutes add pneappe coo unt transparent,
15 to 20 mnutes sea n sterzed ars.
MRS. ARRO . BEED , wfe of ongressman Beedy (Mane).
PI K ES
50 arge pc es 4 cupfus sugar
7 tabespoonfus sat cupfu mustard seed
3 pnts vnegar 1 teaspoonfus ceery sat
1 pnt water teaspoonfu turmerc
Sce pc es m wth sat but no water et stand 5 hours wash dran
heat vnegar, water, sugar, mustard seed, ceery sat, and turmerc add pc es
can. Sma pc es may be canned whoe the same way, e ceptng one must
et them stand at frst n a wea sat water souton.
MRS. RANK . KNI IN, wfe of ongressman Knffn (Oho).
POTTS IE D PI K E
3 pounds green tomatoes 1 uart onons
3 pounds red tomatoes 2 bunches ceery
1 cabbage cupfu sat
3 red peppers, sweet 3 pnts vnegar
3 green peppers 3 pnts brown sugar
hop vegetabes fne add sat et stand overnght dran add vnegar
and brown sugar te n a cheesecoth 1 teaspoonfu cnnamon, 1 teaspoonfu
cove, 1 teaspoonfu mustard bo hour botte.
MRS. ED ARD 0. MORAN, R., wfe of ongressman Moran (Mane).
PIONEER'S RE IPE OR PI K ES
1 cantaoupe, frm but rpe 1 pnt cder vnegar to each
1 uart water, bong pound of sugar
1 teaspoonfu sat, eve 1 stc of cnnamon
pound sugar to each pound teaspoonfu whoe coves
of meon
Pare and sce the meon n peces, 2 nches by 1 nch pace n an earthen
vesse dssove sat n bong water pour over meon cover dran n 2
hour bo sugar and vnegar together pour over meon cover ne t day
dran ud from meon bo 5 mnutes pour bac over meon thrd day
bo meon n ud unt meon "oo s cear" pace n gass ars contnue
to bo ud and spces unt t becomes "srupy" pour over meon sea ars
watermeon, honeydew, ctron, and rpe cucumbers are decous when treated
n ths way.
MRS. E MER O. EATHER OOD, wdow of the ate ongressman eatherwood (Utah).
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PI K ES AND RE ISH 407
RADIATOR S EET PI K E
Secure 1 dozen arge, frm d or "Kosher" pc es throw them n a pan
of cear, cod water et stand for coupe of hours rnse off sce ether thc
or thn (thn sces become very brtte or crsp), and pac nto uart ars
when amost fu, put n a sma cove of garc, sde n 2 ong, red pepper pods,
and 2 tabespoonfus of mustard seed put nto the top of the ar as much
powdered aum as w go on the end of a sver nfe pour over ths 1 cupfu
of vnegar, 1 cupfu of water to 2 cupfus of sugar, brought to a bong srup
do not sea, but set asde on radator for 4, 5, or 6 days, puttng the d on
each day ong enough to sha e thoroughy f up ar wth srup. hen hot,
these are very decous and sweet and can be made any tme of the year.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
SOUTHERN PI K ES
2 uarts green tomatoes 6 green peppers
1 uart sma whte onons 1 dozen sweet gher ns
1 caufower
hop tomatoes and peppers rather coarse cut caufower n sma peces
add onons cover wth 2 uarts cod water and 1 cupfu of sat et stand
overnght bo 3 mnutes dran add gher ns cut n sma peces.
Dressng
1 uart vnegar tabespoonfu turmerc
pnt water 3 teaspoonfus mustard
3 tabespoonfus four 2 cupfus sugar
Bo and pour over a.
Mas. OIAIM.KS . GIITORD, wfe of ongressman fford (Massachusetts).
SPOKANE PI K ES
3 uarts arge cucumbers, sced 1 uart onons, sced
3 pmentos, sced cupfu sat
2 cupfus sugar 1 teaspoonfu turmerc
1 tabespoonfu mustard 2 teaspoonfus ceery seed
1 tabespoonfu four 1 pnt vnegar
Soa cucumbers, pmentos, onons sated overnght n water enough to
cover dran add sugar, mustard, four, turmerc, and ceery seed, m ng
we add 1 pnt of vnegar coo to a good bo put n ars or serve.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
GREEN TOMATO PI K ES
1 buc et green tomatoes 6 pnts vnegar
2 dozen rpe tomatoes 1 tabespoonfu bac pepper
dozen red peppers 1 teaspoonfu red pepper
1 dozen green peppers 1 tabespoonfu horse-radsh
5 cabbage heads 1 tabespoonfu mustard
3 dozen onons 1 ounce mustard seed
1 pnt sat 1 tabespoonfu ceery seed
2 pounds sugar 1 tabespoonfu coves
MRS. To ONNA , wfe of Senator onnay (Te as).
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408 THE ONGRESSIONA OOK BOOK
GREEN TOMATO PI K E
Str 1 gaon green tomatoes wth 6 arge, onons sprn e wth sat et
reman overnght wash thoroughy ne t mornng s ueeze out a water add
3 cupfus sugar, 4 tabespoonfus of emon, 4 tabespoonfus of ground mus-
tard, and 1 ght tabespoonfu of bac pepper pace n a vesse and cover
wth cder vnegar et coo unt tomatoes are tender put n ars whe hot
sea.
MRS. PAT HARRISON, wfe of Senator Harrson (Msssspp).
GREEN TOMATO PI K E
M 1 gaon of thn sced green tomatoes and 6 onons sced eep the
onons and tomatoes separate add to each 5 tabespoonfus sat et them
stand overnght n the mornng stran them through a coth throw away
the water add 1 tabespoonfu of pepper, 1 tabespoonfu of aspce, 1 tabe-
spoonfu of coves, 1 tabespoonfu of mace, a ground fne, pods of green
pepper, cut fne, 4 teaspoonfus tabe mustard, and pnt grated horse-radsh
m a ngredents together put them n a ar m the tomatoes and spces
as they are put n cover wth cod vnegar add as many sced green peppers
as one wshes.
MRS. HARR B. HA ES, wfe of e -Senator Hawes (Mssour).
GREEN TOMATO PI K E
1 pec green tomatoes 1 tabespoonfu coves
4 sced onons 2 ounces ceery seed
2 pounds sugar 2 ounces whte mustard seed
1 uart vnegar bo dry mustard
1 tabespoonfu ground mace 3 or 4 red peppers
Sce tomatoes thn sat to taste cover wth bong water after standng
severa hours, dran m n ngredents n the order gven et the whoe
come to a bo.
MRS. INDSA . ARREN, wfe of ongressman arren (North arona).
GREEN TOMATO-DI PI K ES
1 uart Mason ar 1 toe of garc
Grape eaves, few of 1 tabespoonfus sat, coarse
Green tomatoes, medum sze 1 head green d
Pace a few green grape eaves and a d n bottom of ar f wth
tomatoes, garc, sat, a few fresh grape eaves, and head of green d f
ar to overfowng wth water sea amost artght when done fermentng,
open ar f to overfowng wth sat water sea artght about every wee
stand ars on caps, as sat w sette otherwse and top pc es w spo
eep n dar pace.
MRS. RED H. HI DERRANDT, wfe of ongressman Hdebrandt (South Da ota).
ATERME ON PI K ES
or each 2 pounds of watermeon rnd aow 3 cupfus sugar, 3 cupfus
vnegar, 2 stc s cnnamon, tabespoonfu coves, /2 tabespoonfu aspce
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PI K ES AND RE ISH 409
trm off the red porton and outer rnd of the watermeons, whch are best
used at the heght of the season and n rpe, fresh condton cut the whte part
nto peces of sutabe sze coo unt tender, for about 15 mnutes, n a part
of water to whch 1 teaspoonfu of sat has been added dran we put nto a
srup made of the vnegar, sugar, and spces coo about 50 mnutes, or unt
cear. If the vnegar s very acd, t may be necessary to dute t botte the
pc es n usua way.
MRS. AMES . I UMIAR, wfe of e - ongressman Dunbar (Indana).
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410 _ THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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PIES, PASTRIES, AND I INGS
Pe, often fooshy abased, s a good creature at the rght tme and n anges of thrty
or forty degrees, athough n semcrces and uadrants t may sometmes prove too much
for decate stomachs. ARTEMAS ARD.
APP E PIE
"There s, for e ampe, one made wthout undercrust, n a deep pate, and the appes
ad n fu uarters or the appes, beng stewed, are beaten to a mush and seasoned and
put between the doube paste or they are sced thn and coo ed entrey wthn the covers
or they are put wthout seasonng nto ther bed, and when ba ed the upper d s rased
and the butter, nutmeg, cnnamon, and sugar are added, the whoe we m ed and the
crust returned as f nothng had happened. But, oh be carefu of the paste I et t be
not e putty, nor rush to the other e treme and ma e t so fa y that one hods hs breath
whe eatng, for fear of bowng t away. ... It w accept amost every favor of
every spce. And yet nothng s so fata to the rare and hgher graces of appe pe as n-
consderate, vugar spcng. It s not meant to be a mere vehce for the e hbton of these
spces n ther own natures t s a gorous unty n whch sugar gves up ts nature as
sugar, and butter ceases to be butter, and each favorsome spce gady vanshes from t
own fu nature, that a of them, by a common death, may rse nto the new fe of appe
pe. Not that appe s onger appe. It, too, s transformed and the fna pe, though
born of appe, sugar, butter, nutmeg, cnnamon, emon, s e none of these, but the com-
pound dea of them a, refned, purfed, and by fre f ed n bssfu perfecton. HENR
ARD BKE HER.
PASTR HINTS
There are many pastry hnts whch are st used n ths modern day of
short cuts to successfu pe ma ng. or e ampe, add a tte ba ng powder
to the dough to ma e a crust more fa y spread an egg whte over the bottom
of a pe before addng the fng to prevent t from soa ng through the crust.
The manufacturer has deveoped many commerca products such as pe
fngs, evaporated, condensed and powdered m s, shortenngs and favorngs
to assst the modern coo n ma ng ght and paatabe pastres. attery,
too, the nventve genus of man has brought to the tchen many mechanca
contrvances whch are eectrcay drven. A of these devces assst the
woman n the home to compete wth, f not surpass, the decacy of "the pe
e Mother used to ma e."
PIE RUST
1 cupfus four cupfu hot water
cupfu ard teaspoonfu ba ng powder
MRS. AMES T. BEOO, wfe of e - ongressman Begg (Oho).
PIE RUST
. ( or 1 Pe wth 2 rusU)
1 cupfu four, eve 4 tabespoonfus shortenng, eve
3 tabespoonfus cod water, 1 sma teaspoonfu ba ng pow-
eve der, eve
411
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412 THE ONGRESSIONA OOK BOOK
Rub n and m we the shortenng wth the four then add the cod water
and ba ng powder ro and fod severa tmes dvde and put n the pan.
MRS. HENR E. STURRS, wfe of ongressman Stubbs ( aforna).
HOT ATER PIE RUST
Pour over cupfu of ard cupfu of bong water when ard s meted,
str n 3 cupfus of four to whch has been added 1 teaspoonfu ba ng powder
and a pnch of sat turn out on board ro out. Ths ma es crust for 2 pes
doube crust.
M:s. DAN MOOD , wfe of e -Governor Moody (Te as).
NE ER- AI PIE RUST
1 cupfu ard Sat, pnch of
cupfu bong water
Beat together nto a mush add 3 cupfus four nto whch has been sfted
teaspoonfu ba ng powder ma e nto a ba set nto ce bo severa hours
before usng.
MRS. A. P. NE SON, wfe of e - ongressman Neson ( sconsn).
APP E OR PEA H PIE DOUGH
1 cupfus four 4 cupfu sugar
cupfu butter Sat, pnch of
2 teaspoonfus ba ng powder M , a tte of
Ma e a soft dough of the ngredents wth as tte m as possbe.
MRS. MAE E. NO AN, e - on rresswoman ( aforna).
PIE RUST MADE ROM HARD HEAT
1 cupfu ard 1 teaspoonfu sat
cupfu water 1 teaspoonfu ba ng powder
3 cupfus hard wheat four, sfted
Sft four, sat, and ba ng powder nto a bow heat water and ard to-
gether unt ard s meted m wth four nto a dough separate nto 6 parts
spread on a foured board unt coo enough to ro ths amount w ma e
3 covered pes eep m ture severa days to ma e t better.
MRS. B. G. O RE . wfe of e - ongressman owrey (Msssspp).
DAINT PASTR
cupfu of butter 1 pac age of cream cheese
1 cupfu of four
M a together unt t forms a soft ba put n the ce bo unt cod
ro out, e any pe crust cut n tranges and f wth am.
MRS. I IAM P. ONNKR , R., wfe of ongressman onnery (Massachusetts).
RUSSIAN PASTR
1 bo zwebac , unsweetened cupfu sugar
cupfu Engsh wanut meats 1 teaspoonfu cnnamon
cupfu butter, meted
Ta e 1 cupfu m ture mod rest n pe pate f wth foowng:
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PIES, PASTRIES. AND I INGS 413
1 pnt m cupfu sugar
2 tabespoonfus cornstarch 4 eggs, beaten separatey
od water avorng
Save whtes of eggs for the top add 2 tabespoonfus sugar to
beaten whtes spread the cupfu of frst m ture on top of the beaten whtes
ba e 30 mnutes n sow oven.
MRS. TI -IAN B. PARKS, wfe of ongressman Par s (Ar ansas).
APP E PIE DE U E
There s nothng to be ute compared wth the favor of appe pe, the
crust of whch has been generousy sprn ed wth grated Broo fed cheese,
pror to ba ng. Ths s a favorte appe pe and cheese combned n a decous
bend.
An od New Engand sayng s:
"Appe pe wthout the cheese
s e a ss wthout the s ueeze."
MRS. THOMAS . ORD, wfe of ongressman ord ( aforna).
APP E PIE
1 cupfus sfted four Sma pnch of sat
cupfu shortenng ( butter, bera spoonfu of ba ng
ard) powder
Sft ba ng powder through four rub the shortenng thoroughy nto the
four m together wth teacupfu of cod water or enough to form a
rather stff dough m as tte as possbe, ust enough to get t n shape to
ro out.
ng
Pee, core, sce, or chop enough tart appes for a pe sprn e over them
3 tabespoonfus of sugar, 1 teaspoonfu of nutmeg, 1 sma eve tabespoonfu
of sfted four, 2 tabespoonfus of water, and n few bts of butter str a
together wth a spoon put n pe tn ned wth paste cover wth top crust
and ba e about 40 mnutes. The resut w be a decous ucy pe.
MRS. AMES A. REAR, wfe of ongressman rear ( sconsn).
BANANA PIE
M 1 cupfu sugar wth 2 heapng tabespoonfus four add to t 2 cupfus
of warm m , the beaten yo s of 2 eggs, and pnch of sat pace n a
doube boer coo unt t s a thc custard ta e from the fre add 1 tabe-
spoonfu of butter have a ba ed crust ready sce a ayer of bananas n the
bottom add a ayer of custard and so on unt the crust s fu top wth
merngue brown n a moderate oven. Peaches or other frut may be used.
MRS. REDERI K . MAGRAD , wfe of e - ongressman Magrady (Pennsyvana).
BANANA REAM PIE
1 cupfus m cupfu sugar
3 tabespoonfus four 2 tabespoonfus butter
2 egg yo s 2 bananas
teaspoonfu vana
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414 THE ONGRESSIONA OOK BOOK
M the sugar and four n the upper part of doube boer beat eggs
add the m add the ud graduay to the sugar m ture drop n the
butter and pace over hot water, strrng as t thc ens contnue coo ng,
strrng occasonay for 20 mnutes coo add vana pour nto ba ed pe
crust n aternate ayers wth the sced banana cover wth merngue brown n
a moderate oven.
MRS. ED ARD A. KK.N.SE , wfe of ongressman Kenney (New ersey).
B UEBERR PIE ITH HIPPED REAM
Ro out any ordnary pastry dough and ft nto pe tn put 2 tabespoonfus
four n bottom m 1 cupfu sugar and 2 roundng tabespoonfus of four
wth enough berres to f crust ba e frst n a hot oven to coo the crust
and then sowy to coo berres, unt uce begns to run when cod, cover
wth whpped cream sweetened and sghty favored.
MRS. A TER H. NE TON, wfe of e - ongressman Newton (Mnnesota).
BRO N SUGAR PIE
I /2 cupfus brown sugar 2 tabespoonfus four
4 eggs 2 cupfus m
1 tabespoonfus butter Sat, pnch of
1 teaspopnfu vana
M ngredents wth the e cepton of whtes of eggs ma e 2 pes use egg
whtes for the merngue.
MRS. MAURI E H. THAT HER, wfe of e - ongressman Thatcher (Kentuc y).
BUTTERS OT H PIE
1 cupfu brown sugar Butter, sze of an egg
cupfu water
Bo ths unt t threads whe ths s bong, m n separate dsh 3 egg ,
1 pnt m , 1 heapng tabespoonfu four, 1 teaspoonfu vana pour ths
m ture sowy nto bong srup and coo unt thc pour nto ba ed crust
when cod cover wth whpped cream.
MRS. H. G. ESTEP, wfe of e - ongressman Estep (Pennsyvana).
BUTTERS OT H PIE
2 egg yo s Butter, sze of wanut, meted
1 tabespoonfu cornstarch 1 cupfu brown sugar
1 cupfu m 4 tabespoonfus m
M we egg yo s, cornstarch, and m add butter, sugar, and m
coo unt thc pour nto pe and add merngue.
MRS. OHN M. NE SON, wfe of e - ongressman Neson ( sconsn).
BUTTERS OT H PIE
2 eggs 1 ba ed crust
1 cupfu brown sugar 1 teaspoonfu vana e tract
1 cupfu m 3 tabespoonfus water
3 tabespoonfus four teaspoonfu sat
2 tabespoonfus butter 1 tabespoonfu powdered sugar
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PIES, PASTRIES, AND I INGS 415
Put yo s of eggs nto saucepan add brown sugar, four, m , water, butter,
and sat str over fre unt t thc ens add vana pour nto ba ed crust
ma e merngue of the 2 egg whtes and powdered sugar mar off pe nto
four peces heap merngue on each pece and pace n moderate oven for
merngue to brown.
MRS. RA PH D. O E, a founder of the ongressona
ub and wdow of the ate ongressman oe (Oho).
ARAME PIE
1 cupfu butter 5 eggs
1 cupfu sugar 1 teaspoonfu vana
1 cupfu damson preserves
ream butter and sugar add eggs beaten separatey, then preserves, after
seeds have been removed ba e a rch pastry ths w ma e 2 pes.
MRS. ARTER G ASS, wfe of Senator Gass ( rgna).
ARAME PIE
4 eggs 2 heapng tabespoonfus four
2 cupfus sugar 1 tabespoonfu butter
2 cupfus m
Brown 1 cupfus of sugar and, when ths s entrey meted, pour nto t
the m ture of m , cupfu sugar, four (ths prevousy heated but not
bong) add meted sugar sowy, strrng constanty to prevent umpng add
butter coo to thc custard and f pastry she.
MRS. DAN Moony, wfe of e -Governor of Te as.
TE AS ARAME NUT PIE
(Ths Ma es 2 Pes)
4 eggs, separated 1 tabespoonfu butter
2 cupfus m 1 scant cupfu nut meats,
2 cupfus sugar chopped
5 tabespoonfus four, roundng
Beat yo s unt thc add m and 1 cupfu sugar wth four and butter
added coo n doube boer unt thc put other cupfu sugar n fryng
pan and str contnuay unt meted and browned m wth custard unt
smooth add nuts.
Merngue
2 tabespoonfus water 8 tabespoonfus sugar
4 egg whtes
Add the water to the egg whtes beat unt stff and dry add sugar spread
on pes ba e sowy for 10 mnutes.
MRS. I IAM EMKE, wfe of ongressman em e (North Da ota).
ONE RUST HERR PIE
2 cupfus cherres 3 tabespoonfus four
1 cupfu sugar 1 tabespoonfu water
2 egg yo s
Str a together and put ths n crust ba e when done, beat the whte
of an egg frost top pace bac n oven brown.
MRS. RANK B. I IS, wdow of the ate Senator s (Oho).
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416 THE ONGRESSIONA OOK BOOK
B A K OR HITE HERR REAM PIE
1 sma can cherres, ptted cupfu cod water
cupfu granuated sugar 2 tabespoonfu cornstarch
Stran uce from cherres to the uce add the sugar when t s bong,
add cornstarch thoroughy dssoved n the cod water str and bo unt
thc then pour over cherres ch when ready to serve, whp pnt of
cream stff spread eveny n a ba ed she pour cherry m ture over cream
and serve.
MRS. NATHAN . STRONG, wfe of ongressman Strong (Pennsyvana).
MO K HERR PIE
1 cupfu bog cranberres , cupfu bong water
1 cupfu sugar 1 tabespoonfu four
cupfu rasns 2 tabespoonfus vana
ut the cranberres n haves cover wth cod water to ta e the seeds out:
chop the rasns m four, sugar, and a pnch of sat together add frut and
vana whch gves the cherry favor add the bong water ba e a ong tme
n moderate oven n deep pate wth 2 crusts.
Mas. IEA G. HERSE , wfe of e - ongressman Hersey (Mane).
HESS PIE
2 cupfus sugar 4 eggs
cupfu butter 1 cupfu cream
1 heapng tabespoonfu four
M four and sugar thoroughy add butter and beat unt ght add
cream and eggs beaten separatey sprn e top wth grated nutmeg ba e n
a sow oven unt brown on top.
MRS. THOMAS . B ANTON, wfe of ongressman Banton (Te as).
HO O ATE PIE
1 cupfu sugar 2 egg yo s
2 eve tabespoonfus cornstarch Butter, sze of an egg
2 eve tabespoonfus of cocoa 1 cupfu bong water
M the sugar, cornstarch, and cocoa add the beaten egg yo s, butter,
and bong water coo n a doube boer unt thc pace n a ba ed pe
she when coo, cover wth a merngue made wth the beaten egg whtes and
1 tabespoonfu of sugar pace n the oven unt the merngue s very ght
brown.
MRS. ESTER . DI KINSON, wfe of Senator Dc nson (Iowa).
HO O ATE MERINGUE PIE
1 uart m 2 ounces butter
8 ounces sugar 8 eggs
3 ounces chocoate 2 teaspoonfus vana
Put the sugar, m , and chocoate n a doube boer str unt dssoved
beat yo s and whtes separatey add to contents n boer str unt thc
remove from fre put t n thn crusts of puff paste whp the whtes of 4
eggs wth 2 ounces of sugar unt frm spread over pe and brown. Ths ma es
ten portons.
Unted States Senate Restaurant.
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PIES, PASTRIES, AND I INGS 417
A OHA HO O ATE PIE
1 cupfu sugar 2 s uares chocoate
1 cupfu m 1 tabespoonfu butter
oo together for 15 mnutes add 1 heapng tabespoonfu of cornstarch
m ed wth a tte cod water coo sowy for 10 or 15 mnutes pour nto
the crust.
rust
4 tabespoonfus butter 1 heapng teaspoonfu of ba ng
cupfu sugar powder
2 tabespoonfus m Enough four to ma e a stff
1 egg dough
cupfu cocoa
Eo ba e on top of pe tns.
.Mu.--. RI HARD ATES, wfe of e - ongressman ates (Inos).
O OANUT PIE
fresh grated cocoanut cupfu butter
cupfu sugar 3 egg whtes
1 teaspoonfu vana
ream butter and sugar add cocoanut and vana, then eggs we beaten
coo for a few mnutes n a crust that has been sghty ba ed sprn e wth
cocoanut.
MRS. GE H. EAG E, wfe of ongressman Eage (Te as).
ONGRESSIONA ASHINGTON PIE
(Serves 4 Peope)
pound butter 4 yo s
pound powdered sugar 3 teaspoonfus m
4 pound four 1 teaspoonfu ba ng powder
Beat we together, then dvde nto 2 ayers beat the whtes of 4 eggs
add 6 ounces granuated sugar beat agan then spread over the ayers of
dough over ths sprn e pound umonds, banched and chopped ba e 30
mnutes wth a ow fre.
ng
1 beaten egg 3 tabespoonfus sugar
1 cupfu sweet cream 1 teaspoonfu Mapene
1 tabespoonfu cornstarch
Bo unt thc and spread between the 2 ayers. Ths eeps we 3 days.
MRS. GEO. M. OUNG, wfe of e - ongressman oung (North Da ota).
RANBERR AND RAISIN PIE
1 arge cupfu cranberres, cut n 1 arge tabespoonfu four
haves 1 teaspoonfu vana
cupfu chopped rasns 1 cupfu bong water
1 cupfu sugar
Have pe crust ready to put fng n.
MRS. BERTKAND H. SNE , wfe of ongressman Sne (New or ).
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418 THE ONGRESSIONA OOK BOOK
USTARD PIE
cupfu sugar 2 eggs, beaten
1 tabespoonfu four 2 cupfus m
M sugar and four add a pnch of sat ba e n snge crust dust a tte
nutmeg on top after pe s ba ed.
MRS. A IN OO II IE, wdow of the ate Presdent of the Unted Statec.
EMON USTARD PIE
Bo as a srup 1 cupfu sugar, 2 cupfus water, and uce of 2 arge emons
dssove 3 rounded tabespoonfus cornstarch n 1 cupfu cod water add pnch
of sat pour nto bong srup and coo 4 mnutes, strrng constanty pour
bong m ture sowy nto beaten yo s of 3 eggs m thoroughy pour the
custard nto the crust or mod and coo.
Pastry
Have pastry aready ba ed on outsde of nverted pan. The crust shoud
be 2 nches deep.
Merngue
M and beat together whtes of 3 eggs, cod, teaspoonfu cream of
tartar, 3 tabespoonfus sugar, pnch of sat and few drops vana, wthout
havng frst beaten the eggs when very ght and stff enough to stand aone,
spread over pe, or drop by tabespoonfu where each pece s to be, eepng
t heaped hgh brown ghty serve cod.
Mss E I ARETH DOMINI K, sster of e - ongressman Domnc (South arona).
RI E USTARD PIE
Bo rce unt we coo ed run through coander add eggs, m , and sea-
sonng e any custard add cocoanut or chocoate f m ture n a pe crust.
MRS. MONRAD A OREN, wfe of ongressman agren ( ashngton).
DE I IOUS PIE
rust
2 cupfus four 6 tabespoonfus cod water
cupfu ard, cod 1 teaspoonfu sat
th a wre potato masher cut the ard nto the four and sat m wth
the cod water. If a fa y pe crust s desred, do not ro under pressure.
ng
4 eggs cupfu four
2 cupfus m cupfu butter
2 cupfus sugar 1 teaspoonfu vana
Sft the four wth the sugar cream wth butter and a tte m add egg
yo s and vana asty, add the remander of the m ba e n sow oven
reserve whtes of eggs for top of pe.
MRa. B. B. MORUR, wfe of the Governor of Arzona.
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PIES, PASTRIES, AND I INGS 419
OO ISH PIE
Beat whtes of 6 eggs, 5 mnutes add 2 cupfus of whte sugar beat 5
mnutes more add 1 tabespoonfu vnegar and 1 tabespoonfu vana pace
n 2 we-greased pe pans and ba e 45 mnutes n a very sow oven put
together wth frut, nuts, and whpped cream, and cover top wth same m ture.
MRS. ROBERT N. PAGE, a founder of the ongressona ub and
wdow of the ate ongressman Page (North arona).
OO ISH PIE
(Serres 10 Peope)
Beat stff whtes of 6 eggs add sowy 2 cupfus of granuated sugar beat 5
mnutes add 2 tabespoonfus of vnegar and beat 5 mnutes grease 2 pe
pates pour n m ture pace n coo oven, turn on md heat, and ba e very
sowy for 45 mnutes don't brown remove crust from pates whe hot and
et t coo.
ng
Beat stff 1 pnt of rch cream pour ths n pe crust pace on ths any
nd of frut, such as strawberres, soft peaches, canned cherres, frut saad,
or pneappe do not sweeten frut or cream add nuts f desred.
MRS. OHN G. RI HARDS, wfe of the e -Governor of South arona.
REN H PIE
Butter a deep pe tn f wth sced appes or peaches spread the frut
wth sugar and nutmeg pour over t a batter made of the foowng: o s
of 2 eggs, cupfu sugar, 1 tabespoonfu of butter, 1 cupfu of four, 1 tea-
spoonfu of ba ng powder, cupfu of sweet m ba e unt appes are
soft turn on a pate wth appes on top ma e a frostng of the whtes of 2
eggs thc ened wth confectoners' sugar spread on the appes return to oven
and brown serve hot wth cream.
MRS. ous . KAMTON, wfe of e - ongressman ramton (Mchgan).
GRAHAM RA KER PIE
18 graham crac ers cupfu butter, meted
cupfu brown sugar
Ro crac ers fne add sugar and butter m we reserve cupfu
crumbs put remander n deep pe she.
ng
3 eggs teaspoonfu sat
cupfu sugar 2 cupfus m
4 tabespoonfus four 1 teaspoonfu vana
Beat egg yo s add sugar bended wth four add m and sat coo n
doube boer unt thc add vana cover wth merngue made of egg whtes
and 5 tabeapoonfus sugar brown ghty n oven put n refrgerator a few
hours or overnght.
MRS. OHN H. HOEPPE , wfe of ongressman Hoeppe ( aforna).
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420 THE ONGRESSIONA OOK BOOK
GRAHAM RA KER PIE
rust
18 graham crac ers, roed fne M cupfu granuated sugar
cupfu butter, meted
M butter and sugar add crac er crumbs save cupfu of ths m -
ture for top of pe put remander of m ture on bottom and sdes of pe pan
to form a pe crust ba e 10 mnutes n a moderate oven.
ng
3 egg yo s 2 tabespoonfus cprnstarch
5 tabespoonfus granuated 2 cupfus sweet m
sugar A teaspoonfu sat
oo n doube boer unt thc add 1 teaspoonfu vana and pour nto
ba ed crust.
Merngue
Beat dry 3 egg whtes add teaspoonfu ba ng powder and 2 tabespoon-
fus granuated sugar str n sowy cover pe wth merngue sprn e graham
crac er crumb m ture over merngue and brown sowy n oven about 10
mnutes.
MRS. A TER H. NE TON, wfe of e - ongressman Newton (Mnnesota).
GRAHAM RA KER PIE
16 or 18 graham crac ers, arge M cupfu sugar
cupfu meted butter
Save cupfu crac er crumbs for top m together put crac er m ture
nto pe tn pour n fng consstng of the foowng:
3 egg yo s Sat, pnch of
cupfu sugar ana
2 tabespoonfus cornstarch
Merngue
Sweeten egg whtes add a pnch of ba ng powder sprn e remanng
crumbs on top and ba e 15 mnutes.
tts. GERA D N E, wfe of Senator Nye (North Da ota).
GRAHAM RA KER APRI OT PIE
rust
12 to 14 graham crac ers cupfu butter, scant
cupfu sugar
M ngredents and mod n pe pan ba e n medum oven unt ght
brown. It s we to reserve a sma amount of the m ture for thc enng the
fng f needed.
ftng
pnt cream, whpped 1 teaspoonfu vana
1 cupfu dred aprcots, coo ed cupfu sugar
and straned
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PIES, PASTRIES, AND I INGS 421
M n order gven and pour n the crust f m ture seems thn, a sma
amount of the crust m ture added to t w thc en t to proper consstency.
MRS. . H. OONR , wfe of the Governor o Montana.
IG AND PE AN PIE
1 uart fg preserves 1 pnt cream, fresh
2 cupfus pecans 1 tabespoonfu butter, arge
2 tabespoonfus cornstarch
Heat the cream n a doube boer thc en wth cornstarch add butter
m wth fgs and pecans ba e pe crust before addng fng.
MRS. ED IN BROUSSARD, wfe of e -Senator Broussard ( ousana).
HAPP THOUGHT PIE
(Orgna)
cupfu sugar teaspoonfu sat
5 tabespoonfus four 2 tabespoonfus cocoa
M and dute wth cupfu cod m add to 1 cupfus scaded m
coo over water unt m ture begns to thc en add 2 egg yo s, beaten,
and duted wth 2 tabespoonfus cod m coo unt thc coo add 1
teaspoonfu vana, cupfu chopped wanuts ne a prevousy ba ed pe
crust wth 2 sced bananas cover wth coo m ture top wth merngue made
of 2 egg whtes, beaten, 2 tabespoonfus powdered sugar brown sghty n
oven ths recpe may be used wth any chocoate pe or puddng recpe for a
foundaton.
MRS. MEIATN . MAAS, wfe of e - ongressman Maas (Mnnesota).
HU K EBERR OR PEA H PIE
Put the huc eberres on n a boer, sweeten we, puttng n enough water
to ma e a uantty of uce ma e a rch pastry cut and ba e n strps n a
arge bscut pan brea up and put n ayers n a covered dsh, pourng berres
over the pastry be sure to have enough uce to soften the pastry serve
ndvduay n a few mnutes wth whpped cream or a butter sauce peach
pe s decous made n the same way.
MRS. HAMPTON P. U MKR, wfe of ongressman umer (South arona).
MONTANA HU K EBERR PIE
Huc eberres, fresh 1 cupfu sugar
1 unba ed she 2 tabespoonfus four
3 eggs ater, tte of
she wth huc eberres m sugar, four, egg yo s, and water pour
m ture over berres ba e unt e a custard add merngue made of the
egg whtes.
Mas. OHN E. ERI KSON, wfe of Senator Erc son (Montana).
E PIE
M the yo s of 4 eggs, 1 cupfu sweet m or cream, cupfu of butter
met over sow fre 3 tabespoonfus of bac berry ey and a cupfu of brown
sugar m wth above ngredents favor wth vana use whtes of eggs for
merngue ths w ma e 2 pes.
MRS. BEN OHNSON, wfe of e - ongressman ohnson (Kentuc y).
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422 THE ONGRESSIONA OOK BOOK
KENTU K PIE
1 cupfu sugar 1 tabespoonfu spces
2 eggs 1 tabespoonfu butter
1 cupfu butterm wth pnch 1 teaspoonfu gnger
of soda cupfu rasns
1 tabespoonfu cornstarch cupfu nuts
Beat yo s of eggs add sugar, butterm , spces, and gnger coo n doube
boer when hot, add cornstarch dssoved n water str add butter and
rasns when thc , remove from boer when coo, add nuts pace n crust
aready coo ed ma e a merngue of the whtes wth 2 tabespoonfus of sugar
brown.
MRS. AMAR E ERS, wfe of ongressman effers (Aabama).
EMON SPONGE PIE
7 eggs 2 or 3 emons
1 cupfus sugar Sat, sprn ng of
Beat yo s of eggs unt ght and of emon coor graduay add sugar and
grated rnd of 1 emon add emon uce and coo unt thc , strrng constanty
unt thc whte m ture s coo ed beat egg whtes stff fod nto hot m ture
and ba e n coo ed pe she unt ght brown.
Mas. AMES A. TAR E , wfe of the Postmaster-Genera.
EMON PIE
5 egg yo s n doube boer cupfu sugar
3 egg whtes n one dsh 2 emons, uce and rnd of
2 egg whtes n another dsh for 2 tabespoonfus cod water
the top 2 tabespoonfus four
oo to a custard str when coo, beat n the stffy beaten whtes of 3
eggs use 1 crust and ma e merngue for the top wth the 2 egg whtes.
MRS. RO A S. OPE AND, -wfe of Senator opeand (New or ).
EMON PIE
1 can Eage Brand condensed 2 emons, uce of
m 1 bo vana wafers
2 egg yo s
rumbe the wafers n a pe pan m together the m and egg yo s
whch have been beaten thoroughy add emon uce, a sma amount frst
pour nto the pe pan use egg whtes for the merngue.
MRS. AMAR E ERS. wfe of ongressman effers (Aabama).
EMON PIE
2 medum-szed emons uce 1 cupfu m
and pup 4 eggs
1 cupfu sugar 1 tabespoonfu butter
1 tabespoonfu four Sat, pnch of
M sugar, four, and sat reserve whtes of 2 eggs for merngue beat
remanng whtes and yo s add to the dry m ture add the uce and rnd
of emons ba e n 1 crust when done, beat the 2 remanng whtes, addng
2 tabespoonfus sugar spread over top brown n oven.
MRS. HAR ES E. KIE NER, wfe of e - ongressman Kefner (Mssour .
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PIES, PASTRIES, AND I INGS 423
EMON PIE
5 eggs, beaten separatey 1 cupfu sugar
1 emons, uce and rnd of 2 teaspponfus powdered sugar
Beat yo s unt ght add uce of emons and rnd of 1 emon, grated
add sugar coo unt t thc ens n doube boer ta e from stove add 2
beaten egg whtes fod whtes n genty pour m ture nto the crust beat
remanng 3 egg whtes add powdered sugar put on pe brown n oven.
MI S. . N. NORTON, wfe of e - ongressman Norton (Nebras a).
EMON PIE
rust
Pour cupfu of bong water over 1 eve cupfu of rsco and beat to a
cream add teaspoonfu of sat and about 3 cupfus of sfted four have
dough soft and eave on ce a few hours before usng when ready to ma e
pe, ro the crust, pace oosey n pe tn and ba e n uc oven before
addng fng.
ng
Beat separatey the yo s and whtes of 6 eggs, wth 1 cupfu of sugar,
uce of 1 emons and grated rnd of 2, uce of medum-szed orange
coo a together n doube coo er, addng sma ump of butter whe hot
coo unt thc , strrng constanty add haf the beaten whtes of eggs to
ths hot m ture beat n we.
Merngue
To the remanng beaten whtes of eggs, add 3 tabespoonfus of confec-
toners' sugar and favor wth emon e tract pour the hot m ture nto the
crust whch has aready been ba ed add the merngue and ba e n very sow
oven for 30 mnutes ths ma es a marveous dessert and can aso be ba ed
n ndvdua tns.
MRS. GRORGR SUTHER AND, wfe of ustce Sutherand of the U. 8. Supreme ourt.
ARI ONA EMON PIE
4 eggs 1 cupfu granuated sugar
1 arge Arzona emon
Str emon uce, grated rnd, and sugar together add we-beaten egg yo s
coo n doube boer unt m ture begns to thc en remove from stove
add 2 whtes, we beaten return to doube boer coo 10 mnutes, strrng
constanty turn nto pe crust that has been ba ed cover wth merngue
made of 2 remanng whtes, beaten stff, to whch 2 tabespoonfus of sugar
have been added brown sowy ths ma es a sma pe or can be used for
6 ndvdua pes by ba ng the pe crust on the outsde of gem pans.
MRS. '.MsI. HA DEN, wfe of Senator Hayden (Arzona).
EMON AKE PIE
1 cupfu sugar 1 heapng tabespoonfu four
1 tabespoonfu butter 2 egg yo s
ream unt very smooth and add uce of 1 emon, 1 cupfu of m , and
whtes of eggs beaten stff prepare crust as for ordnary pe, but put fng n
uncoo ed, and ba e about 1 hour n very sow oven.
MRS. GERA D N E, wfe of Senator Nye (North Da ota).
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424 THE ONGRESSIONA OOK BOOK
EMON HI ON PIE
5 eggs 1 emon, uce and grated rnd
1 cupfu sugar of
1 tabespoonfu geatn, eve cupfu cream, whpped
M egg yo s, beaten we, cupfu of sugar, and emon coo n doube
boer unt thc dssove geatn n enough water to cover add to m ture
whe hot add whpped cream and egg whtes beaten stff wth cupfu of
sugar add to m ture whe st hot put n ba ed pe shes pace n ce
bo for severa hours serve wth whpped cream spread on top.
Mas. OHN v. BGEHNE, R., wfe of ongressman Boehne (Indana).
EMON HI ON PIE
1 cupfu sugar 2 tabespoonfus emon rnd,
cupfu four grated
teaspoonfu sat 1 cupfu water
3 eggs 1 tabespoonfu butter
cupfu emon uce
Bend sugar, four, and sat add egg yo s, water, and emon uce and
rnd coo n doube boer unt fng becomes.thc and creamy add butter
beat 2 mnutes coo a tte fod n egg whtes, beaten pour nto ba ed
pe she top wth whpped cream or use whte of egg and 1 tabespoonfu of
powdered sugar, spread on top of fng ba e n oven to form a decate
brown.
MRS. . I RORINSON, wfe of ongressman Robnson (Utah).
EMON HI ON PIE
4 eggs, separated 4 tabespoonfus emon uce
cupfu sugar 1 tabespoonfu butter
ream egg yo s and sugar thoroughy add emon uce coo n a doub e
boer unt thc ened, strrng often add butter remove from fre fod n
stffy beaten whtes of 2 eggs pour nto ba ed pe crust cover wth a me-
rngue, made from the remanng egg whtes, stffy beaten, wth 4 tabespoonfus
of sugar added brown merngue n a sow oven, 350 ., for 15 mnutes ths
ma es one 8-nch pe.
MRS. MARTIN . SMITH, wfe of ongressman Smth ( ashngton).
EMON HI ON PIE
1 tabespoonfu spar ng 4 eggs
geatn, eve teaspoonfu sat
t cupfu water, cod 1 teaspoonfu emon rnd
cupfu emon uce hpped cream
1 cupfu sugar
Soa geatn n cod water 5 mnutes add cupfu sugar, emon uce,
and sat to beaten egg yo s coo over bong water unt thc add emon
rnd and geatn str coo add beaten egg whtes and cupfu sugar pour
m ture nto ba ed crust pace n ce bo for severa hours cover wth
whpped cream before servng.
MRS. HAR ES EST, wfe of ongressman est (Oho).
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PIES, PASTRIES, AND I INGS 425
EMON REAM PIE
4 eggs, beaten separatey cupfu sugar
1 emon, uce and rnd of
Beat egg yo s we wth spoon n upper part of doube boer add uce
and rnd of emon and the sugar bo, strrng contnuay unt t forms a
custard remove top of boer whe coong, beat 2 egg whtes stff fod nto
warm m ture put nto ba ed she use 2 egg whtes beaten stff for top,
addng a tte sugar.
Ius. THOMAS . O'BRIEN, wfe of ongressman O'Bren (Inos).
EMON REAM PIE
5 eggs 2 emons, uce of
1 cupfu sugar 1 emon, grated rnd of
1 tabespoonfu butter 2 heapng, tabespoonfus corn-
1 cupfus scaded m starch
Beat yo s and whtes of eggs separatey to beaten yo s add sugar,
four, emon uce, emon rnd, and asty, scaded m coo n a doube
boer and when t begns to thc en, add of beaten whtes str ths n
thoroughy and et t coo unt t s as thc as desred use the remander
of the egg whtes for the merngue on top of pe after the custard has cooed,
f a ba ed she of pan pe paste pe merngue on top and ba e n a very
sow oven unt the merngue s brown.
MRS. D. ANE PO ERS, wfe of ongressman Powers (New ersey).
EMON SPONGE PIE
1 cupfu sugar 1 arge emon, rnd and uce of
2 heapng tabespoonfus pastry Sat, pnch of
four 2 eggs
Butter, sze of egg, meted 1 cupfu m
Beat sugar, butter, four, sat, and egg yo s to a cream add grated rnd
and uce of emon add m add whtes of eggs beaten unt stff put
m ture nto unba ed pe crust ba e 20 mnutes.
MRS. GEORGE A. DONDERO, wfe of ongressman Dondero (Mchgan).
MATRIMON PIE
Pe crust pastry 1 cupfu brown sugar
1" pound currants
ne s uare ca e tn wth pe crust, eavng a edges hangng over wash
and dran currants and sprn e them n eveny, addng 1 cupfu brown sugar
ap over the currants the pastry edges ba e n oven unt pe crust s done.
MRS. OHN . S HA ER, wfe of e - ongressman Schafer ( sconsn).
MERINGUE PIE
6 egg whtes 2 teaspoonfus vnegar
2 cupfus granuated sugar Sat, pnch of
2 teaspoonfus vana
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426 THE ONGRESSIONA OOK BOOK
Add sat to eggs beat very stff fod n sugar, vana, and vnegar ba e
n very sow oven about 1 hour when cod, add strawberres, pneappe, or
peaches and whpped cream on top ths w ma e a 9-nch pe.
MRS. BRENT SPEN E, wfe of ongressman Spence (Kentuc y).
EMON MERINGUE PIE
Pan Pastry
ne a 9-nch pe pate wth pastry ba e 15 to 18 mnutes n hot oven,
450 .
ng
1 cupfus granuated sugar teaspoonfu sat
cupfu four 3 tabespoonfus grated emon
2 cupfus bong water rnd
3 eggs, separated 6 tabespoonfus granuated
6 tabespoonfus emon uce sugar
2 tabespoonfus cornstarch
M the 1 cupfus sugar, four, cornstarch, and sat n top of a doube
boer add bong water, strrng constanty coo 10 mnutes, strrng unt
thc ened beat egg yo s and pour hot m ture over them, strrng constanty
return fng to doube boer and coo 5 mnutes remove from heat add
emon uce and rnd m we, coo, and pour nto pe she. Ma e a
merngue of the egg whtes and 6 tabespoonfus sugar, and arrange on pc
ba e n sow oven of 300 ., 30 mnutes, or unt brown.
MRS. AREN E . TURNER, wfe of ongressman Turner (Tennessee).
I was happy to fnd my od frend, mnced pe, n the retnue of the feast and fndng
hm to be perfecty orthodo , and that I need not be ashamed of my predecton, I greeted
hm wth a the warmth wherewth we usuay greet an od and very gentee ac uantance.
ASHINGTON IR INO.
MIN EMEAT
14 pounds best beef, sated to 1 uart cder vnegar
taste 1 pound sugar, granuated
1 pound suet, ground fne 2 tabespoonfus nutmeg
28 pounds appes, ground 4 tabespoonfus coves
medum 3 tabespoonfus aspce.
9 pounds rasns, seeded 1 pound sugar
6 pounds currants 3 umps butter
Bo beef unt very tender grnd through medum-szed nfe use a the
meat uce add suet, appes, rasns, currants, and sugar bo together unt
formng srup add nutmeg, coves, and aspce m thoroughy coo unt
appes are done after a s coo ed, add sugar as desred whe bong hot,
can n gass ars. Ths ma es 20 uart ars f made a wee before Than s-
gvng, t w eep unt March n a coo pace, such as a cear.
or pe ma e rch dough, 2 crusts after mncemeat s n pe, put butter n
t add top crust.
MRS. HARR . AN IE D, wfe of e - ongressman anfed (Indana).
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PIES, PASTRIES. AND I INGS 427
MIN EMEAT
4 pounds coo ed beef or ven- 3 teaspoonfus ground coves
son, chopped 10 teaspoonfus cnnamon
9 pounds appes, chopped 1 teaspoonfu bac pepper
1 pounds butter or suet 6 tabespoonfus sat
4 pounds seeded rasns 1 uart cder and vnegar, m ed
2 pounds Engsh currants 1 uart New Oreans moasses
1 pound ctron, shredded 6 oranges, uce and grated rnd
pound canded orange pee of
pound canded emon pee 6 emons, uce and grated rnd
5 pounds brown sugar of
Bo sowy 1 hour ths recpe ma es about 12 uarts w eep for years.
MRS. BKRTRAND H. S I'.M,. wfe of ongressman Sne (New or ).
MO K MIN E PIE
1 cupfus rasns 2 tabespoonfus vnegar
1 cupfus bread crumbs 1 teaspoonfu each of coves,
1 cupfu ght brown sugar cnnamon, and nutmeg or
1 tabespoonfu butter aspce
1 cupfu moasses
Add 1 cupfu hot water and coo 15 mnutes when coo, turn nto crust
and ba e.
MRS. I.'IIAHI.KS . KI.ARSK, wfe of e - ongressman Kearns (Oho).
GREEN TOMATO MIN EMEAT
3 cupfus suet 5 pounds sour appes
8 pounds green tomatoes 1 pound rasns
ut up and soa the tomatoes n wea brne overnght grnd above n-
gredents add the foowng:
3 cupfus sugar 1 tabespoonfu each cnnamon,
1 cupfu srup, corn coves, nutmeg, sat
1 cupfu vnegar 3 tabespoonfus four
Bo 1 hour sowy cannot be tod from mncemeat.
MRS. RORERT G. SIMMONS, wfe of e - ongressman Smmons (Nebras a).
TOMATO MIN EMEAT
8 uarts green tomatoes 1 tabespoonfu of each nd of
1 emon spce
4 pounds brown sugar 1 tabespoonfu sat
2 pounds rasns 1 cupfu vnegar
hop tomatoes and emon fne add other ngredents coo 30 mnutes
ar and sea.
MKS. ED ARD M. BEERS, wdow of the ate ongressman Beers (Pennsyvana).
MO ASSES PIE
3 eggs 1 cupfu srup, mape
1 cupfu sugar 1 teaspoonfu vana
3 tabespoonfus butter, meted
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428 THE ONGRESSIONA OOK BOOK
ream butter and sugar add eggs, we beaten add srup and vana
ba e n moderate oven.
MRS. O I ER H. ROSS, wfe of ongressman ross (Te as).
NUT PIE
4 eggs, beaten ght 1 cupfu sugar
Grnd 1 cupfu nut meats and 12 sma s uare crac ers together add to
eggs and sugar ba e n oven serve wth whpped cream.
MRS. I IAM ARNG D, wfe of ongressman Arnod (Inos).
OPEN- A E PIE
1 cupfu cane sugar 1 can pneappe
/4 cupfu butter, meted
Dssove sugar and butter n ron fryng pan, f possbe add sces of
pneappe.
Batter
1 cupfu sugar 1 cupfu four
3 egg yo s, beaten 1 teaspoonfu ba ng powder
3 tabespoonfus pneappe uce
Beat egg yo s and sugar together add pneappe uce sft four and
ba ng powder together add to m ture add beaten egg whtes turn over
pneappe m ture ba e n moderate oven 45 mnutes eave n pan unt
coo turn out on servng dsh put whpped cream on top, f desred.
MRS. DE . HERRING, wfe of the Governor of Iowa.
ORANGE OR EMON PIE
1 cupfu sugar 1 orange, uce and rnd of
2 tabespoonfus four 4 eggs, we beaten (reserve
1 tabespoonfu butter whtes for top of pe)
1 cupfu cocoanut 1 cupfu water, bong
1 emon, rnd and uce of, or
M sugar, four and butter together add emon or orange uce and rnd
coo egg yo s, cocoanut, and bong water n doube water unt thc ba e
crust put n fng top wth merngue brown ghty.
MRS. HAR ES A. BR AN, wfe of the Governor of Nebras a.
ORANGE REAM PIE
Beat thoroughy the yo s of 2 eggs wth cupfu sugar add 1 heapng
tabespoonfu of four and 1 eve tabespoonfu of cornstarch, dssoved n
m pour nto 1 pnt of bong m coo about 3 mnutes et coo and
favor wth e tract of orange pour nto a ba ed crust beat the whtes of the
eggs to a stff froth add cupfu sugar favor wth e tract of orange spread
on top of pe put n oven and sghty brown.
MRS. HENR . TEMP E, wfe of e - ongressman Tempe (Pennsyvana).
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PIES, PASTRIES. AND I INGS 429
PEA H OR P UM PIE
2 tabespoonfus four 2 eggs
6 or 8 peaches or pums, accord- 1 teaspoonfu amond paste, or
ng to sze of pe desred few drops amond e tract
cupfu thc cream Good pe crust
1 cupfu sugar
ne pe pan wth crust pee peaches or pums spread four on crust and
pace frut cut n haf thereon eave some space between sectons of frut
beat eggs add sugar and cream pour over frut and pace n oven coo
unt the custard s we set, then add top crust wthout removng from oven
ba e unt the crust s done reduce the temperature of the oven and ba e
sowy from to of an hour. Ths pe shoud be cod when served. If
drectons for ba ng are foowed, t w be decous. The pe s e uay good
the second day.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
PE AN PIE
1 cupfu pecans 6 tabespoonfus or cupfu
1 cupfu dates, chopped m
1 cupfu sugar 2 egg yo s
Ba e n unba ed pe crust and serve wth whpped cream ba e a to-
gether.
MRS. AUDE A. U ER, wfe of ongressman uer (Ar ansas).
PE AN PIE
3 eggs 1 cupfu pecans
1 cupfu brown sugar 1 teaspoonfu vana
1 tabespoonfu butter Sat, few grans of
1 cupfu Karo srup
ream butter and sugar add srup, we-beaten eggs, sat, and vana
when we m ed, add the coarsey chopped pecans, turn nto a pe pate ned
wth paste ba e n a moderate oven unt frm wanuts may be substtuted.
Mas. RANK IN D. ROOSE E T, wfe of the Presdent of the Unted States.
PE AN PIE
3 eggs, beaten cupfu sugar
4 cupfu butter, meted 1 cupfu pecans
1 cupfu Karo, goden
Beat eggs unt ute thc add butter, srup, and sugar m thoroughy
pour m ture n unba ed crust cover wth whoe or chopped nuts ba e n
sow oven for 1 hour and 40 mnutes.
MRS. HAR ES EST, wfe of ongressman est (Oho).
PE AN DE IGHT PIE
Ma e a rch pe crust ba e coo f wth the foowng:
1 cupfus brown sugar cupfu m
2 cupfus hot water 2 tabespoonfus butter
4 tabespoonfus four, eve 1 teaspoonfu vana
1 egg cupfu of pecans, ground
hpped cream
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430 THE ONGRESSIONA OOK BOOK
Bo sugar wth water unt srupy add four m ed wth egg and m add
to hot srup coo thc over sow fre add butter and vana when coo,
m n pecans put n pe she cover wth sweetened whpped cream when
ready to serve sprn e nut meats over ths.
Mas. BE E RUSSE , a founder of the ongressona ub and
wdow of the ate ongressman Russe (MssOur).
PINEAPP E PIE
1 cupfu sugar 1 sma can grated pneappe
3 eve tabespoonfus cornstarch 1 cupfu water
2 eggs Sma ump of butter
oo pneappe n doube boer unt cear add egg yo s, we beaten
use whtes for merngue.
MRS. I IAM . BU O , wfe of Senator Buow (South Da ota).
PINEAPP E PIE
1 sma can pneappe, grated 2 egg yo s
1 cupfu sugar 1 cupfu water
emon, uce of 1 teaspoonfu butter, heapng
oo m ture n doube boer put n ba ed crust cover wth merngue
or whpped cream.
MRS. SAMUE B. HI , wfe of ongressman H ( ashngton).
PINEAPP E-RAISIN PIE
1 cupfu rasns 1 tabespoonfu ctron, shredded
1 cupfu sugar 2 cupfus canned pneappe,
1 egg sced
1 tabespoonfu four
oo the rasns and sugar unt tender add beaten egg and four bo
unt thc add ctron and pneappe use ordnary pe crust ba e unt
crust s brown.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
"O E-TIME S EET POTATO USTARD," NO A ED
POTATO PIE
Bo a few sweet potatoes n a ette unt soft mash up, puttng n sugar
and butter enough to ma e nce and rch use the yo s of 2 eggs to 1 pe
(usng the whtes ater for merngue) add sweet m , enough to eep
from beng stff favor wth nutmeg or emon and m we f crust wth
potato preparaton and ba e unt crust s nce and brown then put a
merngue on top.
Mas. HAMPTON P. U MER, wfe of ongressman umer (South arona).
S EET POTATO PIE
M together 1 pound of steamed sweet potatoes fney mashed, 1 cup-
fus sugar, 1 cupfu cream, or part m , cupfu butter, and 3 we-beaten
eggs favor wth emon or nutmeg ths ma es 1 crust.
MRS. OHN M. RORSION, wfe of e -Senator Robson (Kentuc y).
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PIES, PASTRIES. AND I INGS 431
HITE POTATO PIE
2 cupfus potatoes, warm mashed 1 cupfu rch m or cream
1 cupfus sugar 4 eggs, we beaten
cupfu butter, meted Nutmeg or vana
M ba e wth bottom crust ony ths m ture ma es 2 pes.
Mss I.A M. TO NSEITD, daughter of Senator Townsend (Deaware).
PRUNE HIP PIE
Prunes, soa ed overnght 2 egg whtes, beaten stff
cupfu sugar cupfu wanut meats,
ream, whpped, sweetened chopped
ne a pe pate wth pastry ba e at 500 . for 10 or 12 mnutes et
prunes smmer unt soft on the stove and the ud has practcay boed
away pt the prunes cut nto sma peces add sugar and chopped nuts
fod n the whtes of eggs pour the m ture nto pastry she ba e at 375
. for 20 mnutes remove from oven when cod, garnsh wth whpped cream.
MRS. THADDRUS . S EET, wfe of e - ongressman Sweet (New or ).
PUMPKIN PIE
1 cupfus pump n 2 eggs
1 cupfu sweet cream Spces to pease one's taste
1 cupfu brown sugar
ut the pump n nto sma peces remove seeds steam the pump n
unt t fas nto sma peces remove the meat of the pump n and run
through a coander m the pump n, cream, and sugar beat the eggs unt
very ght add eggs to pump n, sugar, and cream and str pace nto a ower
pe crust and ba e n a very hot oven ths cas for a deep pe pan.
MRS. OODRRIDOE N. ERRIS, wdow of the ate Senator errs (Mchgan).
PUMPKIN PIE
1 cupfu sugar teaspoonfu each of cnna-
4 tabespoonfus butter mon, gnger and aspce
1 cupfu pump n 4 eggs
1 cupfu m , sweet
ream butter and sugar add ngredents but eave 2 egg whtes for the
merngue ba e n pe crust.
MRS. RANK H. EE, wfe of ongressman ee (Mssour).
PUMPKIN PIE
1 cupfu steamed pump n teaspoonfu sat
cupfu brown sugar 2 eggs, whoe, beaten ght
1 teaspoonfu cnnamon 1 cupfus m
teaspoonfu gnger cupfu cream
M ngredents n order gven ba e n 1 crust serve wth whpped cream
cupfu chopped pecan meats may be added as a varaton.
MRS. OHN E. MI ER, wfe of ongressman Mer (Ar ansas).
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432 THE ONGRESSIONA OOK BOOK
PUMPKIN PIE
4 eggs, sghty beaten teaspoonfu sat
2 cupfus rch m 2 cupfus sugar
2 teaspoonfus cnnamon 2 tabespoonfus meted butter
teaspoonfu nutmeg 1 arge can pump n
Pace n she ba e 1 hour. Ths ma es 2 arge pes.
MRS. GERA D N E, wfe of Senator Nye (North Da ota).
DATE REAM PUMPKIN PIE, RA KER RUMB RUST
1 cupfu whte crac ers, ground 1 teaspoonfu cnnamon
2 cupfus pump n pup 2 eggs, beaten
cupfu sugar 2 cupfus m , scaded
2 tabespoonfus four 1 cupfu cream, whpped
, teaspoonfu sat Dates
1 teaspoonfu gnger
Grease a deep pe pan ma e a coverng of crac er crumbs n a bow m
pump n, dry ngredents, scaded m , and beaten eggs pour over crac er
crumbs ba e n moderate oven, 350 ., for 1 hour serve wth whpped
cream dot wth dced dates. A merngue may be used nstead of whpped
cream.
Mas. OSEPH . HERBERT, daughter of the ate Senator Gronna (North Da ota).
RAISIN PIE
cupfu rasns, run through 1 egg
meat chopper 1 cupfu sugar
1 cupfu rhubarb, chopped fne 4 crac ers, crumbed
M a together pace n crust put on attce top ba e.
Mas. A RERT E. ARTER, wfe of ongressman arter ( aforna).
RAISIN RUMB PIE
oo n water to cover 1 bo of rasns, wth 1 cupfus of sugar coo
m together I , cupfus of sugar, 2 cupfus four, cupfu ard ta e out 1
cupfu for use on top of the pe m the baance wth 1 cupfu of m . 2 eggs
we beaten add 2 teaspoonfus of ba ng powder put the coo ed rasns n
the crusts pour batter over the rasns put the cup of crumbs on top. Ths
ma es 2 arge pes.
MRS. ED ARD M. BEERS, wdow of the ate ongressman Beers (Pennsyvana).
RASPBERRIES IN AMBUSH
ne pe tn wth nce crust ba e and whe warm, spread thc y wth red
raspberres and heap on these a merngue of 2 egg whtes and powdered sugar
m some berres through the merngue brown ghty and serve as soon as
coo.
MRS. RO O. OODRU , wfe of ongressman oodruff (Mchgan).
RHUBARB I ING OR PIE
1 cupfu sugar, heapng 1 egg, unbeaten
1 tabespoonfu four, neapng 2 cupfus rhubarb, cut
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PIES, PASTRIES, AND I INGS 433
Do not pee rhubarb cut n 1-nch engths use more sugar f rhubarb s
very tart ba e between 2 crusts.
MRS. HAR ES . TORE , wfe of ongressman Tobey (New Hampshre).
SIRUP PIE
1 cupfu Karo srup 3 eggs
1 cupfu whte sugar 2 tabespoonfus butter
pe crust ba e str wth for as butter comes to the top beat eggs
n one at a tme serve wth whpped cream.
Mas. ROS OR PATTERSON, wfe of Senator Patterson (Mssour).
SO GOOD PIE
1 cupfu sugar teaspoonfu coves
1 cupfu dates teaspoonfu nutmeg
1 cupfu nuts teaspoonfu aspce
4 eggs 1 tabespoonfu vnegar
1 teaspoonfu cnnamon 1 tabespoonfu four
M sugar, four, and spces rub we nto the dates pour beaten eggs
over the m ture add vnegar pour nto an unba ed pe crust ba e n
moderate oven.
MRS. ET HER B. S ANK, wfe of ongressman Swan (O ahoma).
SOUR REAM PIE
1 cupfu sour cream 2 egg yo s, we beaten
1 cupfu sugar Nutmeg, tte grated
cupfu chopped rasns oves, pnch of
1 heapng tabespoonfu four teaspoonfu cnnamon
Ba e n ower crust when done, spread over the beaten whtes of the eggs.
MRS. ADAM McMu EN, wfe of e -Governor of Nebras a.
S UASH PIE
1 egg 2 tabespoonfus four
cupfu sugar nnamon, pnch of
1 m ng cupfu s uash Sat, pnch of
M together add enough m to f the pe tn, whch has prevousy
been ned wth crust when ta en from the oven, sprn e the pe beray
wth nutmeg whe hot.
MRS. OHN G. SAR ENT, wfe of the e -Attorney Genera of the Unted States.
STRA BERR REAM PIE
cupfu sugar 2 egg yo s
3 tabespoonfus cornstarch teaspoonfu vana
teaspoonfu sat 1 cupfu hued strawberres
2 cupfus scaded m 1 arge ba ed pe she
M dry ngredents add scaded m graduay coo 15 mnutes n doube
boer, strrng constanty unt m ture thc ens, and afterwards occasonay
add beaten egg yo s and coo 1 or 2 mnutes onger add vana pace n
ba ed pe she and set asde to coo when cooed, add the strawberres and
cover wth merngue made as foows:
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434 THE ONGRESSIONA OOK BOOK
2 egg whtes 1 cupfu powdered sugar
2 cupfus hued strawberres
Pace a these ngredents n eectrc m er and beat for 10 mnutes the
m ture w become ght and fuffy pe on top of pe and aow to set for
hour n refrgerator before cuttng when cut, the ndvdua peces of pe
are beautfu n appearance.
MRS. RORERT R. RE NG DS, wfe of Senator Reynods (North arona).
STRA BERR SPONGE PIE
1 cupfu sugar 2 eggs
2 tabespoonfus four cupfu m
1 uart strawberres
ean and dran berres m sugar and four together add beaten egg
yo s, the berres, and m m thoroughy add the stffy beaten whtes
of eggs pour nto unba ed pe crust ba e sowy for hour the upper
part of pe w be e sponge ca e, the remander e strawberry pe.
MRS. KATHERINE 11. THOM, mother of ongressman Thorn (Oho).
SUNN SI ER PIE
1 tabespoonfu geatn 1 cupfu sugar
3 tabespoonfus emon uce 1 can crushed pneappe, sma
1 emon, grated rnd of cupfu water
4 eggs, beaten separatey 1 pnch sat
Beat yo s wth cupfu sugar add emon uce and rnd press uce
from pneappe add pup to m ture pace n doube boer aow to thc en
remove from fre add geatn soa ed n water and pneappe uce, cupfu
beat whtes stff graduay add remander of sugar fod nto hot m ture
pour nto ba ed pastry shes et set for 2 or 3 hours serve wth whpped
cream tnted pn .
MRS. ERE OOPER, wfe of ongressman ooper (Tennessee).
SUNN SI ER PIE
2 teaspoonfu geatn 1 emon, uce and rnd of
4 eggs Ba ed pe crust
1 cupfu granuated sugar
Dssove the geatn n cupfu cod water and set asde beat yo s of
eggs very ght add cupfu of granuated sugar and beat str n emon
uce and rnd put n doube boer and coo unt ute a thc custard add
the meted geatn and coo 3 mnutes onger then coo beat whtes of eggs
stff add cupfu sugar and fod nto the custard unt we bended f
nto reguar pe crust and et stand n refrgerator for about 4 hours.
MRS. MATTHE A. DUNN, wfe of ongressman Dunn (Pennsyvana).
TAMA E PIE
Bacon, 4 or 5 sces Sat
Onons, 2 or 3 Pepper
1 pounds round stea h powder
1 arge can tomato puree orn mea mush
1 botte stuffed oves
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PIES, PASTRIES, AND I INGS 435
ry bacon n s et cut onons and fry n bacon fat unt brown, beng '
carefu not to scorch grnd the round stea add to onons, strrng constanty
unt red coor s gone cover wth a uart or more of cod water put on d
and smmer for an hour or more unt a water s absorbed add tomato puree,
stuffed oves, sat, pepper, and ch powder to taste coo together 5 to 10
mnutes turn nto a ba ng dsh that has been ned wth corn mea mush
cover top wth mush ba e n moderate oven to hour.
MRS. OHN HA STEPHENS, wdow of the ate ongressman Stephens (Te as).
EGETAB E AND NUT PIE
1 cupfu fresh ma beans (the 2 hard-boed eggs
dry ones w do) 2 or 3 sma onons, sced
1 cupfu amonds and peanuts, 6 medum-szed potatoes
m ed Seasonng of sat and pepper
1 cupfu thn whte sauce
oo the beans and potatoes dced banch the nuts pace a ayer of beans
n the bottom of the ba ng dsh, then a ayer of nuts and egg, foowed by
a ayer of dced potatoes repeat unt the materas have been used pour
over a the whte sauce cover the top wth a ayer of potatoes brush over
wth egg and m ba e for 30 mnutes n hot oven.
MRS. B RON B. HAR AN, wfe of ongressman Haran (Oho).
RUIT PATTIES
cupfu rasns 1 cupfu sugar
cupfu nuts 2 eggs
cupfu butter 1 teaspoonfu vana
ream sugar and butter add egg yo s, beaten ght add nuts and rasns,
ground through chopper beat egg unt stff fod n add vana ma e patty
shes of reguar pe crust f patty shes moderatey wth m ture, or they
w run over ba e together n moderate oven unt brown.
MRS. ANDRE . MA , wfe of ongressman May (Kentuc y).
BANBUR TARTS
1 emon, uce and grated rnd 1 cupfu sugar
of 2 dessertspoonfus water
" cupfu rasns, chopped fne 1 teaspoonfu four
M ngredents et come to a bo when coo, ma e pe crust cut n
crces about 3 nches n dameter f wth m ture and doube over.
MRS. BERTRAND H. SNE , wfe of ongressman Sne (New or ).
ITRON TARTS
6 egg yo s Butter, sze of wanut wth she
1 teacupfu ght brown sugar
avor wth few drops emon e tract and 1 teaspoonfu of emon uce do
not cream butter or beat eggs cut a together wth a nfe ne sma tart
tns wth rch pastry put 1 teaspoonfu of m ture n center ba e n uc
oven when tarts are cod, dust wth puverzed sugar.
MRS. REDERI K A. BRITTEN, wfe of ongressman Brtten (Inos).
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436 THE ONGRESSIONA OOK BOOK
ORANGE MARMA ADE TART
1 pac age Phadepha cream 1 cupfu four
cheese Sat, pnch of
4 pound butter
ream cheese and butter together unt we creamed add the four wth
the sat, sfted cream agan pace on a bscut board ro thn cut wth a
coo e cutter n the center pace a teaspoonfu of marmaade fod n haf
and crmp the edges ba e a ght brown.
MRS. ED IN . ADD, wdow of the ate Senator add (North Da ota).
STRA BERR TART ETS
6 ba ed tart shes 1 tabespoonfu four
cupfu botted m , or 1 egg
,4 cupfu evaporated m teaspoonfu vana
cupfu water cupfu heavy cream
t cupfu granuated sugar cupfu strawberres, washed,
teaspoonfu sat hued, and draned
t to cupfu currant ey
Ma e 6 shes, usng 1 cupfu pastry or ca e four as a bass, or use pre-
pared pe crust ba e n an hot oven of 450 . for 12 to 15 mnutes scad
the m m sugar, sat, and four wth the beaten egg pour the hot m
sowy over the egg m ture return to doube boer and coo unt thc ,
strrng constanty add vana coo. ust'before usng, fod n cream whpped
unt stff wth a hand or eectrc beater f tart shes wth haf of ths cream
m ture pace a ayer of strawberres on top heat currant ey unt t mets
spread or pour about 1 teaspoonfu on the top of each tart. Ths recpe ma es
about 6 tarts.
I as. THOMAS GRAN I E BUR H, wfe of ongressman Burch ( rgna).
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SA ADS AND DRESSINGS
Saad refreshes wthout wea enng, and comforts wthout rrtatng. SA ARIN.
A RE IPE OR SA AD
Two arge potatoes, passed through tchen seve,
Unwonted softness to the saad gve.
Of mordant mustard add a snge spoon,
Dstrust the condment that btes so soon
But deem t not, thou man of herbs, a faut
To add a doube uantty of sat.
Three tmes the spoon wth o from ucca crown,
And once wth vnegar procured from town.
True favor needs t, and your poet begs
The pounded yeow of two we-boed eggs
et onon atoms ur wthn the bow,
And, scarce suspected, anmate the whoe.
And, asty, on the tavored compound toss
A magc teaspoon of anchovy sauce.
Then though green turte fa, though venson's tough,
And ham and tur ey are not boed enough,
Sereney fu, the epcure may say,
" ate cannot harm me. I have dned today."
S DNE SMITH.
SA AD MI TURES
Saads are typcay Amercan. They are usuay descrbed as seasoned
m tures of vegetabes, fruts, meat, and fsh, ordnary served cod wth
some crsp matera and a tart dressng, made wth o or other fat. resh
vegetabes for saad shoud be crsp and cod. or that reason they are
soa ed n water, or ept on ce, unt the tme of servng. Dry thoroughy
before combnng wth the saad, snce any cngng water w dute the saad
dressng.
oo ed vegetabes, meat, and fsh shoud be marnated wth a m ture of
o, acd, and other desred seasonngs, n order to be sure that the favor
penetrates to a parts. ft out from ths and add, ust before servng, any
crsp matera and mayonnase f desred. Keep saads smpe and avod com-
pcated m tures. Heavy saads have no pace n a mea wth severa courses.
Saad dressngs may be smpe, e the rench dressng may be of the
mayonnase type, where the o s beaten nto the egg, or a coo ed dressng
where the ud s thc ened wth egg n such a way as to hod the fat n
suspenson. arous seasonngs are possbe.
DR. OUISE STAN E , hef, Bureau of Home Economcs, U. S. Department of Agrcuture.
A IGATOR PEAR SA AD
ut pears n haf, engthwse scoop out the nsde ta e pear whch was
ta en from the nsde and the same uantty of ceery cut n sma peces
m wth mayonnase dressng pace ths n pear she, addng chopped pecan
nuts serve on ettuce eaves sprn e top wth chopped pecan nuts.
The ate MRS. E. I. ED ARDS (New ersey).
437
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438 THE ONGRESSIONA OOK BOOK
APP E ROSES SA AD
6 coo ng appes, medum sze ettuce cups
2 ca es cream cheese Mayonnase
teaspoonfu sat rench dressng
Any desred frut coorng
Pee, core, and ba e appes unt tender, not too soft remove from oven
and coo m cheese, sat, and frut coorng to a paste ta e sver spoon,
f wth cheese, and eve wth a nfe start at top of appe and press spoon
to the appe pu downward so cheese w sp off smooth, ma ng rose petas
have 4 petas around frst row and 4 beow ths ma es a beautfu rose pace on
ettuce cups and set n ce bo for 2 hours f centers wth mayonnase and
serve wth rench dressng.
MRS. ARTHUR SR IOMAN, wdow of the Ute Governor of New Me co.
ASPI S
(Mary Rattey's)
1 uart of uce straned from Gnger, dash of
rpe tomatoes 1 tabespoonfu vnegar
1 tabespoonfu sugar 1 pac age geatn, we dssoved
Sat to taste
the aspc mods haf fu these shoud frst stand n ce-cod water
for some tme m cream and Ro uefort cheese together season to taste
and pace n the haf-fu mods add the remander of the uce, but not unt
the frst haf s amost frmy set.
Aspc, to serve wth cod or any wd meat, made from the uce of pc ed
peaches:
1 pnt of uce 1 pac age geatn
Made the same as tomato aspc.
MRS. HERBERT . HOO ER, wfe of the e -Presdent of the Unted States.
TOMATO ASPI
1 can tomatoes 2 teaspoonfus sat
dozen coves 2 teaspoonfus sugar
1 sma onon, sced Pnch cayenne
Bo a together unt tomatoes are soft add bo of geatn whch has been
dssoved n pnt cod water stran pour nto mods put on ce serve on
ettuce wth mayonnase.
MRS. OHN H. SMA , wfe of e - ongressman Sma (North arona).
TOMATO ASPI
1 bo geatn 1 sta ceery
1 can tomatoes Pecans
4 emons, uce of Sat
3 hard-boed eggs ayenne
Papr a 2 tabespoonfus orcestershre
Pepper sauce
1 sma botte stuffed oves
Put geatn n cod water and aow to soa 30 mnutes heat tomatoes
stran and pour uce over geatn heat sghty, strrng constanty add emon
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SA ADS AND DRESSINGS 439
uce, orcestershre sauce, and other seasonngs put n ndvdua mods,
havng frst paced n each a sce of egg, 2 or 3 pecans, and a e number of
sced oves serve on ettuce and sprn e wth chopped ceery serve wth
mayonnase.
MRS. AMES . HIT E , wfe of ongressman htey (New or ).
A O ADO (OR A IGATOR PEAR) SA ADS
The avocados shoud be rpe enough to mash wth for cut avocado n
haf as you woud a free-stone peach and remove seed scoop out the meat
wth a spoon and mash add sma amount of chopped onon and bend wth
ether rench or mayonnase dressng pace heapng tabespoonft n center
of ettuce eaf and garnsh wth sma sectons of rpe tomato, n shape of star.
If very arge tomatoes are avaabe, pace thc sce on ettuce and put the
saad on the tomato nstead of the star-shaped arrangement.
Avocados shoud be rpe but not too soft pee avocado cut n haf remove
seed cut n cubes add sma amount of chopped onon serve on ettuce wth
rench dressng ths may be garnshed wth rpe tomatoes, f desred.
ut avocado n haf, engthwse, and remove seed pace each haf on
ettuce and partay f hoow eft by seed, wth rench dressng use emon
uce nstead of vnegar n rench dressng t greaty mproves the favor of
the saad.
MRS. A TER . INERERGER, wfe of e - ongressman neberger ( aforna).
A O ADO OA
(Orgna)
1 oaf fresh sandwch bread emon uce
3 Phadepha cream cheese Sat
2 we-rpened avocados ress
cupfu fney chopped chves Pmento
Pan cream
Sce bread twce, engthwse, ma ng 3 ong ayers cream the cheese add
pan cream to consstency of puffy cng season wth sat and fod n the
chopped chves sce avocados very thn, marnate wth emon, to retan coor
proceed as wth a ayer ca e, cng the frst ayer of bread wth cheese m ture
top wth ayer of avocado sces pace ne t ayer of bread and repeat process
pace top ayer of bread and ce a over the oaf, sdes and ends, eavng top
cng at east nch thc cut pmento fowers, usng a thmbe to shape
centers pnch off sprays of water cress and decorate oaf ust before servng.
or tea, uncheon, or buffet supper sce e ca e and serve wth a for . Ths
eeps we n ce bo .
MRS. I IAM E. E ANS, wfe of ongressman Evans ( aforna).
A O ADO PEAR SA AD
avocado pear 1 tabespoonfu mayonnase
ca e whte cream cheese dressng
M and ro nto ba ro ba n chopped nuts pace ba n center of
haf of we-ched pear pe mayonnase on top or on sde of pear. Ths s
very pretty served on ettuce eaf.
MRS. I IAM . SEARS, wfe of ongressman Sears ( orda).
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440 THE ONGRESSIONA OOK BOOK
BANANA SA AD OR DESSERT, UI K
2 or 3 bananas, accordng to sze 1 emon
1 cupfu sugar Sma amount of water
S ueeze out uce of emon add enough water to ma e cupfu add
sugar et come to bo put ths srup asde to coo pee bananas sce
engthwse f arge, cut n haf and sce engthwse pour srup over bananas
when coo ne pate wth ettuce eaf garnsh wth a few ground nuts or a
tte narshmaow.
MRS. OHN S. BENHAM, wfe of e - ongressman Benham (Indana).
BARBARA SA AD
Ta e crsp heart of ettuce hoow center sghty f wth dates, stuffed
wth cream cheese serve wth a dressng made of e ua parts mayonnase and
unsweetened whpped cream we m ed.
MRS. . . Mc HORD, a member of the ongressona ub.
BEAN SA AD
1 uart green beans, we 2 tabespoonfus vnegar
coo ed 3 tabespoonfus saad dressng
1 can tomatoes, arge Sat to taste
1 medum-szed onon, chopped Sma porton of ceery seed
2 cucumbers, chopped
oo beans soa cucumbers n water for 1 hour or more then m we
a ugredents.
MRS. ED ARD B. A MON, wfe of ongressman Amon (Aabama).
BEETS E IED PI K ED
2 cupfus dced pc ed beets 2 tabespoonfus horse-radsh
1 cupfu bong water 1 teaspoonfus geatn
cupfu vnegar from beets cupfu cod water
teaspoonfu sat 2 tabespoonfus sugar
Soa geatn n cod water m hot water, vnegar, sat, sugar, and horse-
radsh brng m ture to the bong pont add geatn and, when begnnng
to thc en, add fney dced beets pour nto a mod and aow to harden cut
n s uares pace on ettuce eaves serve wth mayonnase or coo ed dressng.
MRS. I IAM M. MORGAN, wfe of e - ongressman Morgan (Oho).
"BE IE E IT OR NOT" SA AD
ettuce eaf Bananas
ottage cheese rut coorngs
2 haf aprcots
Pace ettuce eaf on pate spread cottage cheese n crce shape pace
aprcots face down n center of cheese sce bananas engthwse and pace face
up on ether sde wth frut coorngs ma e nes engthwse to oo e strps
of bacon. hen fnshed, t w oo e bacon and eggs.
MRS. OHN A. MARTIN, wfe of ongressman Martn ( oorado).
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SA ADS AND DRESSINGS 441
BIRD-NEST SA AD
Pace 1 or 2 haves of fnest brand aforna pears on crsp ettuce eaves
grate a tte Amercan cheese chop fne some ceery, toasted bread crumbs,
and Engsh wanuts soften wth thc cream, favored wth a bt of cayenne
pepper ro nto bas the sze of brd eggs pace 3 or 4 n hoow of pear
fnsh wth tabespoonfu of whpped cream on sde, nto whch has been beaten
a bt of sat top wth whoe wanut heart.
MRS. N. B. DIA , wfe of e -Senator Da (South arona).
BRIDGE SA AD
1 medum can crushed pneappe pound chopped amonds
3 pac ages Phadepha cream pound chopped Engsh wa-
cheese nuts
1 medum botte maraschno pound chopped Braz nuts
cherres ettuce
pound chopped pecans
Pace cream cheese n m ng bow add pneappe (whch has been we
draned), chopped nuts, and chopped cherres m we shape nto oaf and
ch n refrgerator unt frm sce and serve on ettuce.
MRS, . BUE D SN BER, wfe of ongressman Snyder (Pennsyvana).
ABBAGE SA AD
2 cupfus cabbage, chopped 3 bananas
2 green peppers . cupfu saad dressng
1 sma onon 1 teaspoonfu sat
Sugar
et cabbage, peppers, and onon stand 1 hour wth sat cut bananas and
sprn e a bt of mustard and sugar over them add dressng, made as foows:
Saad Dressng
4 tabespoonfus butter 1 teaspoonfu mustard
1 tabespoonfu four Dash of cayenne
1 cupfu m 3 eggs
3 tabespoonfus sugar . cupfu vnegar
1 tabespoonfu sat
Met butter n doube boer add four and m thoroughy str n m
unt t thc ens m n sugar, sat, mustard, cayenne pepper, and eggs beat
thoroughy add vnegar and beat add ths m ture to m and str unt
perfecty smooth and thc .
MRS. ous . BRANN, wfe of the Governor of Mane.
ARROT SA AD
Prepare pac age of emon eo when coo, add enough fney grated carrots
to gve orange tnt when moded, serve on ettuce eaves.
MRS. OMPTON I. HITE, wfe of ongressman hte (Idaho).
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442 THE ONGRESSIONA OOK BOOK
ARROT SA AD E IED
1 tabespoonfu geatn 1 cupfu grated carrot
cupfu cod water cupfu tender young spnach
cupfu sugar eaves
t cupfu vnegar cupfu cream
2 tabespoonfus emon uce cupfu rench dressng
1 teasp onfu sat
Soa geatn n cod water dssove n 1 cupfu bong water add sugar,
vnegar, emon uce, and sat stran and coo put n pnt mod, n aternate
ayers, grated carrot and spnach eaves, coarsey chopped add ey ch
unmoM on ettuce eaves and serve wth cream rench dressng and cream
cheese. The dressng s made by beatng cupfu of cream unt t begns
to stffen, then fod n cupfu rench dressng. Ths serves 4 to 6 persons.
Mss ATHERINE MONAGHAN, sster of ongressman Monaghan (Montana).
ARROT AND PINEAPP E SA AD
Grate raw carrots and pour over ths the uce of canned pneappe, m ed
wth a tte mayonnase pace on ettuce to serve.
Mas. O GATE . DARDEN, R., wfe of ongressman Darden ( rgna).
E ER AND RANBERR SA AD
ut ceery fne wth scssors and dry thoroughy n coth no mosture
must be eft on ceery ma e cranberry ey put ceery n bottom of mod,
ether ndvdua or arge pour ey, party cooed, on ceery then ft ceery
wth for through the ey serve wth mayonnase dressng wth tur ey or
chc en. Ths s nce wth chc en sandwches.
MRS. RANK RO THER, wfe of ongressman rowther (New or ).
HEESE SA AD
2 teaspoonfus geatn I cupfus cheese, grated
cupfu water, cod cupfu stuffed oves, chopped
cupfu water, bong cupfu ceery, chopped
teaspoonfu sat cupfu green peppers, chopped
cupfu vnegar cupfu cream, whpped
Soa geatn n cod water about 5 mnutes dssove n bong water add
sat and vnegar when neary set, beat unt frothy fod n cheese, oves,
eeery, peppers, and whpped cream ch unt frm unmod onto ettuce
eaves serve wth saad dressng.
MRS. o . SMITH, wfe of ongressman Smth ( est rgna).
HEESE BA S SER ED HOT ITH A SA AD
1 cupfus grated cheese 1 tabespoonfu four
4 teaspoonfu sat Dash of cayenne
3 egg whtes, beaten stff
M ngredents fod n egg whtes form nto bas, ro n fne crumbs, and
fry n hot fat serve at once.
MRS. ANGUS . Mc RAN, wfe of the e -Governor of North arona.
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SA ADS AND DRESSINGS 443
HEESE HAR OTTE
2 pounds grated cheese 1 can pmentos, cut fne
1 cupfu hot m 1 cupfu mayonnase
4 arge sour or d pc es, 3 enveopes geatn
ground
Have a ngredents ready soa geatn n cupfu cod water add 4
tabespoonfus hot water cream the cheese and hot m unt smooth add
pc e, pmentos, mayonnase, and geatn n the order gven pour n wet
mods set n ce to harden serve sced wth mayonnase. Ths serves about
20 peope.
MRS. 'n KI.KS K. RISP, wfe of e - ongressman rsp (Georga).
OTTAGE HEESE SA AD
Ta e haf of cng peach, pear, or sce of pneappe pace 1 spoonfu of
cottage cheese n center sprn e wth chopped nuts and serve on ettuce
eaves wth ether rench dressng or mayonnase. A maraschno cherry or
ove paced on top adds to attractveness.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
OTTAGE HEESE SA AD MO DED
1 can pneappe 1 cupfu cottage cheese
2 oranges 1 pnt thc cream
1 carrot Sat and sugar
1 can pmentos 2 enveopes geatn
Dce pneappe and oranges coo carrot tender cut n thn strps dce
pmentos m add sat, sugar, and cottage cheese add meted geatn add
whpped cream m we mod combne wth ettuce and saad dressng.
Ths w ma e about 50 sma servngs.
MUM. AMES PIN KNE POPE, wfe of Senator Pope (Idaho).
OTTAGE HEESE SA AD
1 pnt cottage cheese 1 cupfu chopped green pepper
1 cupfu chopped ceery 1 sma onon, chopped fne
cupfu chopped cucumber 3 tabespoonfus mayonnase
M the above ngredents we and season hghy wth sat, papr a, and
cayenne pepper add chopped nuts f desred dssove 1 sma pac age of
geatn n cupfu of water and pace the cup n hot water unt geatn be-
comes ud str the geatn nto the cheese m ture mod n a rng and,
when very cod, serve on ettuce surrounded by tomatoes, cut n uarters and
wth a ettuce cup n the center fed wth mayonnase.
MRS. . . RAMSE ER, wfe of e - ongressman Ramseyer (Iowa).
REAM HEESE SA AD
1 pac age emon eo 1 cupfu pecans, chopped
1 cupfu water, bong 1 sma can pneappe, shredded
2 pac ages cream cheese 1 pmento, chopped
1 cupfu whpped cream
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444 THE ONGRESSIONA OOK BOOK
Dssove eo n bong water pace n pan of ce water unt t begns to
congea add cream cheese mashed and m ed nto whpped cream whp them
nto eo et stand n ce bo unt t begns to congea agan before addng
other ngredents add pecans, pneappe, and pmento.
MRS. OHN H. BANKHEAD, wfe of Senator Ban head (Aabama).
REAM HEESE SA AD
Dssove 3 ca es cream cheese n - pnt u ewarm cream add 1 tabespoon-
fu chopped amond, pmento and sat to taste add pnt of whpped cream
and enveope of geatn, whch has been dssoved n tte of the warm
cream mod n a rng mod serve on ettuce eaves wth mayonnase dress-
ng n center of mod.
MR . HAR ES G. DA ES, wfe of e - ce Presdent Dawes.
REAM HEESE-TOMATO SOUP SA AD
1 can tomato soup 1 cupfu dced ceery
3 pac ages Phadepha cream 1 green pepper, dced
cheese 1 pac age geatn
sma onon, grated 1 cupfu mayonnase
Heat the soup dssove the geatn n cupfu cod water add haf of
the soup to the geatn and the other haf to the mashed cream cheese m
the ceery, pepper, and onon add to the cheese m n the soup-geatn m -
ture add the mayonnase and pour nto mods serve wth ettuce and mayon-
nase. Ths serves 8 persons.
MRS. ERO . SA ER, R., daughter of e - ongresswoman Emegene
ngo and the ate ongressman Ots ngo (Ar ansas).
RO EN HEESE SA AD
3 pac ages Phadepha cream 1 gass pmento, 10-cent sze
cheese, or 3 pac ages Bue 1 sweet green pepper
H cheese 1 pnt whpped cream
t pound banched and roed 1 sma botte pear onon or 1
amonds arge onon, grated
1 botte stuffed oves, 10-cent cupfu sweet pc e
sze . 1 pnt o mayonnase
ream the cheese grnd or chop a reshes m a ngredents we and
freeze n ce bo tray 12 hours. Ths serves 20 persons.
MRS. GU M. GI ETTE, wfe of ongressman Gette (Iowa).
HEESE MO D SA AD
Soa 2 tabespoonfus of geatn n cupfu of cod water brea nto t
2 pac ages of cream cheese, to whch add 1 cupfu of scaded cream and green
peppers chopped fne, sat and pmento to taste when cod, add 1 cupfu
whpped cream pour nto mod to harden.
MRS. OHN . SHA ROTH, wdow of the ate Senator Shafroth ( oorado).
HEESE RING SA AD
3 pmento cheeses 2 tabespoonfus geatn
1 cupfus m 1 pnt whpped cream
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SA ADS AND DRESSINGS 445
Met cheese n m n a doube boer add geatn when coo, whp n
cream pour n rng mod and pace n ce bo f center wth sced agator
pears surround rng wth preserved cherres stuffed wth pecan nuts, paced
on ndvdua ettuce eaves serve wth rench dressng. Sectons of grape-
frut, oranges, and sced agator pear aso ma es a good center.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
RO UE ORT HEESE IN E
1 Ro uefort cheese 2 ca es cream cheese
1 enveope geatn 2 cupfu cream, whpped
cupfu cod water 3 sterro bouon cubes
1 cupfus bong water
Ma e ey of the geatn dssoved n cod water add hot water and
bouon cubes et stand unt partay congeaed then cream 1 wedge-
shaped ca e of Ro uefort cheese unt smooth add cream cheese fod n
cream and form ths cheese m ture nto a cynder a tte ess than the beght
and wdth of the mod then pour the geatn m ture around t unt the mod
s fed et set.
MRS. EONIDAS . D ER, wfe of e - ongressman Dyer (Mssour).
RO UE ORT MOUSSE SIMPSON
(Ths Serves 12 Persons)
pound Ro uefort cheese Rat and pepper to taste
2 cream cheeses M pnt whpped cream
1 can bouon or meat stoc 2 tabespoonfus ey m ture
1 tabespoonfu geatn
Put cheeses through seve ma e 1 pnt of ey by dssovng geatn n
1 cupfu of cod water and addng bouon et come to bong pont coo,
amost to congeang pont ch mod pour ey down sdes unt t s we
covered put n cheese m ture coverng wth more ey turn out serve on
patter surrounded by the remander of ey chopped fne serve wth heart
ettuce and Russan dressng.
MRS. S. OTIS B ASD, wfe of ongressman Band ( -rgna).
HEESE S UARES
2 pac ages cream cheese 1 teaspoonfu fney chopped
1 cupfu pecan nut meats, chves
coarsey chopped 1 cupfu rpe oves, stoned and
1 fney chopped pmento chopped
M a wth for pac smoothy set on ce at servng tme cut n s uares
e ceent accompanment to saad.
MRS. THOMAS D. S HA , wfe of Senator Scha (Mnnesota).
HERR SA AD
1 can whte cherres Banched amonds
Remove seeds from cherres and pace a snge banched amond n each
one serve on head ettuce hearts wth mayonnase to whch has been added
severa tabespoonfus of whpped cream.
MRS. HARR E. EO ROTTOM, wfe of e - ongressman Rowbottom (Indana).
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446 THE ONGRESSIONA OOK BOOK
HERR B OSSOM SA AD
1 pound arge aforna cherres 1 head crsp ettuce
' pound sheed haze nuts 10 tabespoonfua sugar
2 tabespoonfus maraschno cupfu sherry wne
cherres 2 tabespoonfus orange uce
Stone the cherres and repace each stone wth a banched haze nut ne
saad bow wth ettuce sprn e cherres wth sugar, and pour over them
a dressng made of the orange uce, sherry wne, and maraschno cherres
garnsh dsh wth bunches of cherres and cherry bossoms. Ths w serve
6 persons.
MRS. A DO R , wfe of ongressman Doey (Msssspp).
HI KEN SA AD
To 1 medum-szed hen, coo ed and dced, use e ua amount of chopped
ceery.
Dressng
2 eggs, beaten together 1 eve teaspoonfu sat
1 heapng teaspoonfu rench 1 tabespoonfu sugar
mustard cupfu vnegar, not too sour
1 heapng teaspoonfu butter Dash of cayenne pepper
oo n doube boer unt t thc ens coo when ready to serve, add 1
cupfu cream m we.
MRS. OSEPH . M Nsnu,. wfe of ongressman Mansfed (Te as).
HI KEN SA AD
3 cupfus cod chc en, dced cupfu chopped pmentos or
1 cupfus ceery, dced green peppers
2 hard-boed eggs cupfu mayonnase
M chc en, ceery, and pmentos together and ch before servng, m
wth mayonnase arrange on ettuce garnsh wth whte and yo of eggs to
oo e dases.
MRS. RA PH UPDIKE, wfe of e - ongressman Upd e (Indana).
REAM O HI KEN SA AD
Ta e the whte meat of 1 boed chc en chop very fne and rub to a
powder as the meat s put through the choppng machne, chop aso 12
banched and dred amonds add to ths 1 teaspoonfu sat, teaspoonfu
papr a, 1 teaspoonfu onon uce, and 4 tabespoonfus of thc mayonnase
dressng m we add 2 tabespoonfus emon uce and 1 g of aspc m
agan and stand asde unt m ture begns to congea str n uc y 1 g of
cream that has been whpped stff turn ths nto a border mod and stand
away for at east 2 hours on ce to harden when ready to serve, cover a fat
dsh wth crsp ettuce eaves dp mod uc y nto bong water turn the
chc en saad out upon the ettuce eaves cut suffcent ceery to ma e 1 pnt
m t wth pan mayonnase dressng and heap n the center of the mod.
MRS. E S GOOD KOONT , wfe of e - ongressman Goody oontz ( est rgna).
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SA ADS AND DRESSINGS 447
RO EN HI KEN SA AD
1 tabespoonfu geatn 1 cupfus chc en, fney
2 tabespoonfus cod water chopped
1 cupfus heavy cream cupfu stuffed oves, sced
1 cupfu mayonnase cupfu ceery, fney cut
over geatn wth cod water and et stand for 5 mnutes put over bong
water and, when dssoved, fod n stffy whpped cream wth whch the mayon-
nase has been we bended add the chc en, oves, and ceery turn nto
pana to freeze when ready to serve, cut nto thc sces or s uares garnsh
and serve wth saad greens or stuffed rpe oves.
MRS. OE . SMITH, wfe o( ongressman Smth ( est rgna).
HI KEN SA AD IN MO D
1 pnt chc en, cut very fne 12 amonds, chopped fne
1 eve teaspoonfu sat 1 teaspoonfu papr a
1 eve teaspoonfu onon uce 6 tabespoonfus mayonnase
emon, uce of pnt whpped cream
tabespoonfu geatn 1 cupfu meat stoc
Dssove the geatn n cupfu cod stoc from boed meat dssove ths
wth cupfu hot stoc when coo, add to the frst m ture of chc en, sat,
onon uce, emon uce, amonds, papr a, and mayonnase ast fod n the
whpped cream. It s possbe to add more meat or add peas and ceery.
Ths serves 8 persons.
MRS. . R AN DU , wfe of Senator Duffy ( sconsn).
MO DED HI KEN SA AD
2 cupfus cod chc en, cubed a teaspoonfu pepper
1 cupfu whte grapes, ptted 1 tabespoonfus geatn
cupfu amonds, shredded 4 tabespoonfus water
2 tabespoonfus mnced parsey cupfu chc en stoc
1 cupfu ceery, cut fne cupfu cream
1 teaspoonfu sat 1 cupfu mayonnase
M chc en, ceery, grapes, amonds, and parsey season wth sat and
pepper soa geatn n cod water 5 mnutes and dssove over bong water
add geatn, cream, and chc en stoc to mayonnase str unt m ture be-
gns to thc en fod n chc en m ture season more f necessary pac n an
ange food pan, whch has been dpped n cod water ch unt frm unmod
and f center wth mayonnase m ed wth a tte chopped pc e, ove, and
parsey garnsh wth heart eaves of ettuce, sces of hard-coo ed egg, and
pc e. Ths serves 12 persons.
MRS. TH.M vs BA ON PARKS, wfe of ongreuman Par s (Ar ansas).
HRISTMAS SA AD
Seect the re ured number of sma, fne unform-szed tomatoes pee, ch,
and wth a sharp nfe cut them nto eghths, begnnng at the stem end,
cuttng toward the bossom end dran sces of canned pneappe from the
srup n can arrange them n center of ndvdua nests of crsp ettuce eaves
wth a sharp nfe cut them nto narrow, wedge-shaped peces, pe fashon, eav-
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448 THE ONGRESSIONA OOK BOOK
ng sces ntact arrange the peces of tomato, cut sde down, over pneappe
wth stem end toward center to smuate a ppnsetta aow 5 peces for each
porton. The effect w be more easy obtaned f the soft pup s removed.
center wth a arge drop of mayonnase and nsert a tuft of yeow ceery
eaves n center ppe mayonnase between red petas usng a pastry bag and a
sma rose tube for ths purpose. If the foregong detas are carred out, a
most attractve hoday saad w resut.
MRS. RO O. OODRU , wfe of ongressman " oodruff (Mchgan).
SA AD OR HRISTMAS
1 uart cranberres 2 cupfus bong water
et bo 20 mnutes run through coander add 2 cupfus sugar set on
stove for a few mnutes dssove 1 pac age geatn n cupfu bong water
and add cranberres dvde and put haf on ce and, when t begns to con-
gea, add 1 cupfu of pecans and 1 cupfu of chopped ceery then pour other
haf, whch has been ept warm cut n s uares and cover wth mayonnase
dressng on ettuce.
MRS. I IAM . DRI ER, wfe of ongressman Drver (Ar ansas).
O E S A
pac age geatn cupfu vnegar
1 cupfu water, cod 1 emon, uce of
1 cupfu water, bong 1 cupfu cabbage, chopped
cupfu sugar teaspoonfu sat
2 cupfus ceery, chopped 2 green peppers, chopped
1 pmento
Soa geatn n cod water add bong water, sugar, vnegar, emon, and
sat when ths begns to thc en, add other ngredents put n ched mod
et stand a few hours serve n bed of ettuce wth mayonnase.
MRS. S. OTIS B AND, wfe of e - ongressman Band ( rgna).
O E S A OOKED
3 cupfus fney shredded cab- 1 tabespoonfu o
bage 1 tabespoonfu vnegar
2 hard-boed eggs teaspoonfu sat
1 raw egg Red pepper
1 cupfu m teaspoonfu mustard
Beat eggs very puffy by droppng 1 arge tabespoonfu of o, drop by drop
add sat, red pepper, and dry mustard add vnegar and beat we then add
m very sowy, strrng to prevent curdng put on fre when t thc ens a
tte, add cabbage, and wt, but do not coo when cod, sce hard-boed
egg over top ch thoroughy before eatng.
MRS. PER ED ARDS uN, wdow of the ate ongressman un (Msssspp).
SOUR REAM O E S A , O D ASHIONED
1 medum head of cabbage, cut teaspoonfu sat
fne, re ectng heavy portons Bac pepper
1 cupfu sour cream 4 tabespoonfus sugar
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SA ADS AND DRESSINGS 449
Beat cream and seasonng unt stff combne thoroughy wth cabbage and
stand n refrgerator severa hours before servng unmod on a bed of ettuce
or ndvdua mods on ettuce eaves sced sweet cucumber pc es or sced
beet pc es ma e a pretty garnsh.
MRS. (.cKK NORRIS, wfe of Senator Norrs (Nebras a).
O E S A UN OOKED
1 cupfu shredded and chopped 2 tabespoonfus cream
cabbage teaspoonfu sugar
2 heapng tabespoonfus mayon- Papr a
nase 1 hard-boed egg
Soa cabbage n ced water hour then dry wth coth m cream, sugar,
papr a, and mayonnase add a tte more cream f preferabe m wth
cabbage add egg, chopped fne. To ma e decoratve dsh, after m ng
saw, smooth over top and spread wth thn coat of mayonnase and a dash
of papr a arrange eft-over cod strng beans n shape of a dasy wth center of
ove, or n same way thn sces of pmento or beets add sma peces of
oves thny sced for green eaves, and sprn e wth fney chopped egg.
To gve added taste, f much ove favor s desred, chopped ove can be
m ed nto the saw.
MRS. PER ED ARDS UIN, wdow of the ate ongressman un (Msssspp).
OMBINATION SA AD
2 cupfus cabbage, chopped fne 1 cupfu pneappe, cut n sma
1 cupfu ceery, cut n sma peces
peces 1 cupfu marshmaows, cut n
1 cupfu amonds, banched, sma bts
whte
M we, and serve on ettuce eaf, wth any good dressng add whpped
cream.
MRS. . . HINK E, wfe of e -Governor Hn e (New Me co).
REME ARONI SA AD
2 cupfus cod coo ed macaron 2 tabespoonfus savory rench
or spaghett dressng
2 Phadepha cream cheese
Beat cheese wth dressng unt t s fuffy then str the m ture nto
macaron serve generous hepngs wth rench dressng on crsp ettuce eaves.
hopped pc e or pmento oves may be added f desred. Ths w serve 6
persons.
MRS. BERTRAND H. SNE , wfe of ongressman Sne (New or ).
RAB SA AD
1 can crab cupfu amonds, banched
2 pmentos 2 tabespoonfus saad dressng
MRS. SAMUE B. HI , wfe of ongressman H ( ashngton).
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450 THE ONGRESSIONA OOK BOOK
RANBERR SA AD
enveope spar ng 1 pnt cranberres
geatn cupfu ceery, dced
I cupfus water cupfu nut meats, chopped
1 cupfu sugar teaspoonfu sat
oo the cranberres n 1 cupfu water 20 mnutes str n the sugar coo
for 5 mnutes add the geatn, whch has been softened n cupfu cod
water 10 mnutes str unt dssoved when m ture begns to thc en, add
ceery, nuts, and sat turn nto pan, whch has been rnsed n cod water
ch when frm, cut n s uares pace a whoe nut meat on top of each s uare
serve on ettuce eaves wth a garnsh of saad dressng.
MRS. ous 0. RAMTON, wfe of e - ongressman ramton (Mchgan).
RANBERR AND ORANGE SA AD
1 pac age emon eo 1 cupfu raw cranberres
1 cupfu water, bong 1 orange, ground n food chop-
cupfu sugar per
Dssove eo n bong water add sugar, when dssoved, add cranberres
and orange wth rnd ground n food chopper pace n ce bo .
MRS. THOMAS . O'Hurs, wfe of ongressman O'Bren (Inos).
RA RANBERR SA AD
1 pac age emon eo 2 cupfus raw cranberres
1 cupfu bong water 1 cupfu crsp ceery, chopped
1 cupfu sugar cupfu nuts, chopped
Dssove eo n bong water add sugar when coo, add cranberres put
through food chopper, chopped ceery, and chopped nuts serve on ettuce
eaf wth mayonnase after congeang n ce bo .
MRS. I IAM . SEARS, wfe of ongressman Sean ( orda).
U UMBER SA AD E
2 sma or 1 arge cucumber, 1 pac age geatn
grated Sat to taste
cupfu water
Put on fre and aow to come to a bo bo 2 mnutes stran and pour
nto mod when partay eed, ntroduce banched and peeed amonds
garnsh wth ettuce eaves and serve wth mayonnase dressng.
MRS. OS AR .'. UITDER OOD, wdow of the ate Senator Underwood (Aabama).
U UMBER SHE SA AD
ucumbers, medum sze rench dressng
Tomato meat, dced obster, chopped
eery Shrmp, chopped
hopped nut meats ettuce
Ta e cucumbers and scoop out seeds and pup m pup wth dced tomato
meat, chopped ceery, nut meats, obster, and shrmp n e ua parts marnate
n rench dressng f canoe-shaped cucumber shes serve on ettuce.
MRS. OHN . MOGRATH, wfe of ongressman McGrath ( aforna).
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SA ADS AND DRESSINGS 451
REAM O U UMBER
1 cucumber, cut n sma peces sweet pmentp
pnt whpped cream teaspoonfu vnegar
2 teaspoonfus geatn dssoved Sat and emon uce to taste
n a tte hot m
M and et stand n mod 12 hours.
MRS. RAN ES PARKINSON KK KS. wfe of Senator H. . Keyes (New Hampshre).
DREAM AND SA AD
1 cupfu dced pneappe 1 cupfu dced peaches
1 cupfu dced pears
Add m ture of mayonnase and whpped cream wth nuts and marsh-
maows f desred.
MRS. ED IN . OHNSON, wfe of the Governor of oorado.
DU K AND ORANGE SA AD
2 cupfus cod duc teaspoonfu sat
4 seedess oranges teaspoonfu pepper
1 tabespoonfu tarragon vnegar teaspoonfu papr a
cupfu saad o ettuce
ut the duc nto sma dce pee oranges and sce very thn m to-
gether the o, seasonngs, and vnegar pour ths dressng over the duc and
oranges, and et stand for few mnutes serve on crsp ettuce.
MRS. SO B OOM, wfe of ongressman Boom (New or ).
AIR IS AND SA AD
6 sces canned pneappe 2 arge oranges
1 pac age soft cream cheese ettuce, hearts of
urrant or grape ey ream mayonnase
2 arge pears, canned or raw
Sometme before saad s made, ta e ettuce apart, wash, and put nto
vesse to dran and ch n refrgerator. At servng tme ths saad s m ed
ust before t appears at the tabe put the re ured number of eaves on each
saad pate. On them pace a sce pneappe and, radatng from the hoe
n the sce, arrange spo es of pear and orange sectons, aternatng the coor
bend the cheese wth a tte cream and emon uce unt t s very smooth
put a spoonfu n center of the pneappe wth tp of spoon ma e a depresson
n cheese and f wth ey. The mayonnase must be ready and ched. Ta e
ordnary mayonnase season wth a tte dry mustard add as much whpped
cream beat and then add emon uce unt the desred stage of acdty has
been reached garnsh the saad wth mayonnase and a sha e of papr a
and serve mmedatey. Ths serves 6 persons.
MRS. PRED M. INSON, wfe of ongressman nson (Kentuc y).
ISH SA AD
6 cod, boed potatoes, cut n 1 tabespoonfu mnced parsey
sma cubes 2 hard-boed eggs, cut fne
2 onons and 1 cucumber, sced 12 sardnes, fa ed
fne
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452 THE ONGRESSIONA OOK BOOK
Mosten wth boed dressng garnsh wth spt sardnes, capers, and
parsey.
MRS. AMES H. DA IDSON, wdow of the ate ongressman Davdson ( sconsn).
RUIT SA AD
1 can pneappe, dced 1 can whte cherres, seeded
pound marshmaows, uar- pound amonds, banched,
tered haved
Dressng
2 egg yo s cupfu vnegar
1 teaspoonfu four 1 pnt whpped cream
1 teaspoonfu sugar teaspoonfu whte pepper
1 teaspoonfu mustard teaspoonfu sat
tabespoonfu butter, meted
Dran pneappe and cherres n cheesecoth for 1 hour or so add the uar-
tered marshmaows to the whpped cream et t stand for severa hours
dssove mustard n 1 tabespoonfu vnegar sft together a dry ngredents
add to egg yo s, we beaten add the butter, mustard, and hot vnegar coo
unt thc , strrng constanty et coo 2 hours before servng, add the dress-
ng very sowy to the whpped cream and marshmaows add the fruts and
nuts serve on ettuce.
MRS. AMAR R ERS, wfe of ongressman eff era (Aabama).
RUIT SA AD
Beat yo s of 4 eggs, teaspoonfu mustard, uce of 1 emon m a
together coo n doube boer, strrng a the tme unt t resembes soft
scrambed eggs add 1 pnt whppng cream, whpped stff, a tte at a tme
to above unt a cream s used pour over 1 pound whte grapes haved and
seeded, 1 arge can pneappe, draned and cut n sma peces, 4 pound marsh-
maows, cut n uarters serve on crsp ettuce wth nut on top ths saad
must be made the day before t s wanted ths w serve 10 persons.
MRS. HAER . RANS E , wfe of ongressman Ransey (Pennsyvana).
BRIDGE UN HEON RUIT SA AD
1 arge can pneappe 2 dozen marshmaows
1 pound whte grapes or whte cupfu bac wanuts
cherres cupfu canded cherres
Dressng
1 emon teaspoonfu sat
4 egg yo s 1 cupfu whppng cream
cupfu pan cream
Shred the pneappe cut the grapes nto haves m the fruts, nuts, and
marshmaows together n a bow for the dressng the egg yo s shoud be
beaten unt fuffy add the pan cream, the emon uce, and sat bo n
doube boer unt thc ch beat n the doube cream that has been
whpped m ths wth the ngredents n the bow, pourng some of t on
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SA ADS AND DRESSINGS 453
top set n ce bo unt ready to use. anded cherres and nuts may be
eft out, and any nd of nuts w do ths shoud be prepared the day before
usng. The marshmaows furnsh the sweetness.
MRS. ED ARD D. HA S, wfe of e - ongressman Hays (Mssour).
ONGEA ED RUIT SA AD
1 pac age emon eo 1 sma botte cherres
1 emon, uce of 3 egg whtes
2 oranges, uce of pnt doube cream
1 can pneappe, crushed Sugar to taste
pnt water, bong
Dssove eo n bong water when eo begns to congea, whp thor-
oughy add to ths, uce of emon and oranges, pneappe, and chopped
cherres pecans may be added fod n we-beaten egg whtes have whpped
cream ready and fod n ast pour n ndvdua mods or arge mod f to be
served from patter wth ths, use your favorte mayonnase. Ths may be
used as a dessert by omttng dressng and usng whpped cream.
MRS. E BUSR , wfe of ongressman Busby (Msssspp).
ONGEA ED RUIT SA AD
1 can pneappe, cut n medum- 3 pac ages Phadepha cream
szed peces cheese
1 can whte cherres sma can pmentos
1 pac age geatn pound pecans, chopped fne
Dssove geatn n hot frut uces draned from pneappe and cherres
put of ths frut uce contanng geatn n chopped frut cream cheese
wth t cupfu cream or m add other /, of uce after m ng n pmentos
and nuts mod n obong pan or mod frst put n of frut m ture aow
to set n ce bo unt frm add a of the cheese and nut m ture aow to
stand unt frm add remanng frut m ture. Ths s better f made the day
before t s to be used serve on ettuce wth mayonnase.
MRS. AMES . HIT E , wfe of ongressman htey (New or ).
RO EN RUIT SA AD
1 can pneappe 1 pnt whpped cream
1 can whte cherres 2 teaspoonfus geatn
1 cupfu frut uce cupfu water
1 cupfu saad dressng 8 bananas
MRS. I ETTA E E BRO N, wdow of the ate ongressman . G. Brown ( est rgna).
RO EN RUIT SA AD
1 can whte cherres 1 can pneappe
4 oranges 4 or 5 bananas
pnt mayonnase pnt whpped cream
ut up frut pour the uce of 1 emon over the sced bananas m a
the frut together sweeten to taste fod n the mayonnase cream and freeze
n mods for 4 hours serve sced on ettuce eaves wth cheese straws or
browned crac ers.
MRS. PORTER H. DA E, wdow of the ate Senator Dae ( ermont).
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454 THE ONGRESSIONA OOK BOOK
RO EN RUIT SA AD
1 can peaches, cut n sces 1 pound amonds, banched and
1 can pneappe, cut n peces cut, or chopped (not too
1 can pears, cut up fne)
1 can whte cherres, stoned 1 pnt whpped cream
1 pnt mayonnase
Put m freezer and turn sowy for 20 mnutes then remove dasher and
pac we wth sat and ce serve on crsp ettuce eaves, wth cheese straws.
The uces of these fruts ma e a deghtfu drn , ced and served wth
maraschno cherres.
MRS. HERRERT . On AM:, wfe of e - ongressman Dran ( orda).
RO EN RUIT SA AD
1 can frut saad cupfu mayonnase
1 cupfu whpped cream
Mash frut through coander add cream and mayonnase freeze n eectrc
refrgerator serve on ettuce eaf wth mayonnase.
MRS. RUSSE E E , wfe of ongressman Ezey (Msssspp).
RO EN RUIT SA AD
3 bananas Maraschno cherres, sma botte
6 sces canned pneappe of
8 haves canned pears 20 marshmaows
12 haves canned aprcots cupfu banched amonds
ut a n sma peces ncudng marshmaows ma e dressng of the fo-
owng:
1 tabespoonfu butter cupfu md vnegar
3 tabespoonfus four 2 egg yo s
1 teaspoonfu sat 4 tabespoonfus sugar
ayenne pepper, pnch of
Met butter add sowy eggs we beaten, four, sugar, sat, pepper, and
vnegar coo n doube boer, strrng constanty unt very thc ta e off
and beat unt cod add a tte emon uce and beat a sowy nto 1 uart of
cream, beaten stff fod genty nto the prepared frut freeze.
MRS. GU DESPARD GO , wdow of the ate Senator Goff ( est rgna).
RO EN RUIT SA AD
1 arge can sced pneappe, Maraschno cherres, sma botte
dced of
1 can ueen Anne cherres. pound banched amonds
whte pound marshmaows
Dran frut m we through dressng pac n freezer et set 3 hours.
Dressng
4 tabespoonfus vnegar Dessertspoonfu of sugar
4 egg yo s
Put n doube boer coo unt stff, strrng often add sat and pepper
and beat smooth set away to coo add 1 pnt whpped cream str n ghty.
MRS. AUSTIN . A ER, daughter of e - ongressman Trmbe (Kentuc -).
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SA ADS AND DRESSINGS 455
RO EN RUIT SA AD
1 cupfu mayonnase 1 cupfu dced peaches
1 cupfu whpped cream 1 cupfu dced pears
1 cupfus dced canned pne- M cupfu red cherres
appe
M and put n tray of the eectrc refrgerator eave about 4 hours serve
on ettuce top wth more mayonnase.
MRS. UTON A. OODRUM, wfe of ongressman oodnm ( rgna).
MO DED RUIT SA AD
1 cupfu pneappe, cut n 1 pac age chopped dates
boc s 1 enveope acduated geatn
1 cupfu orange, cut n boc s 2 tabespoonfus cod water
1 bo chopped marshmaowa
Soa geatn n cod water for 5 mnutes before usng then dssove geatn
and m wth frut pour n ndvdua mods and put n refrgerator serve on
ettuce wth a dressng of 1 cupfu mayonnase and 1 pnt whpped cream.
MRS. ORDE HU , wfe of the Secretary of State.
GE ATIN SA AD
1 cupfu pneappe 1 cupfu cucumber
1 cupfu green grapes
ut a n peces dry on towe s ueeze emon over them sprn e a
tte sat over cucumber add 1 cupfu whpped cream, cupfu mayonnase,
2 tabespoonfus geatn dssoved n pneappe uce m together et harden
n mod.
MRS. RO AND P. HART E , wfe of the e -Governor of ashngton.
GINGER A E SA AD
2 cupfus chopped appes 2 tabespoonfus cod water
1 cupfu chopped ceery cupfu hot water
1 cupfu chopped pneappe 1 emon, uce of
1 cupfu gnger ae Sat and sugar to taste
2 tabespoonfus geatn
Put uce of emon over chopped appes dssove geatn n cod water
add hot water and gnger ae pour over m ed frut and ch. Ths ma es
about 11 mods.
MRS. RANK . BO MAN, wfe of e - ongressman Bowman ( est rgna).
GINGER A E SA AD
1 uart gnger ae dozen sced pc es
2 pac ages emon eo cupfu dced ceery
1 arge can shredded pneappe
Heat gnger ae and pour over emon eo when set, add pneappe, pc es,
and ceery serve wth mayonnase dressng and nuts.
MRS. OTHA D. EAR.IN, wfe of ongressman earn (Iowa).
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456 THE ONGRESSIONA OOK BOOK
GINGER A E RUIT SA AD
1 sma can crushed pneappe 2 tabespoonfus emon uce
2 tabespoonfus geatn 2 tabespoonfus sugar
cupfu cod water 2 cupfus gnger ae
Brng the pneappe to the bong pont and dssove n t the geatn, whch
has been softened n the cod water add emon uce and sugar coo and add
gnger ae put n mods and ch. Ths serves 8 persons.
Mas. A RERT E. ARTER, wfe of ongressman arter ( aforna).
GREEN GAGE SA AD
Dran the srup from 1 can of green gage pums pace 2 pums and 1 cheese
ba, mayonnase dressng n ndvdua pates add head ettuce use pan
cream cheese, m ed wth doube cream and press nto bas, ma ng from
to 8 bas to 1 pac age of cheese.
MRS. ARTHUR M. H DE, wfe of e -Governor Hyde (Mssour).
GREEN PEPPER SA AD
Stuff green peppers wth Phadepha cream cheese to whch ground nuts
have been added cut crosswse n thn sces, after ettng stand n ce chest
serve on ettuce wth saad dressng.
MRS. . . IT GERA D, wfe of e - ongressman tzgerad (Oho).
HAM OR HI KEN MOUSSE
1 tabespoonfu geatn Sat to taste
cupfu cod water cupfu cream, whpped
1 cupfu bong water or stoc 2 cupfus coo ed ham or chc en
Red pepper t tcaspoonfu mustard
Dssove geatn n bong water add ham and seasonng when t begns
to thc en, cut and fod n whpped cream pour nto mod whch has been
rnsed out wth cod water when set, turn nto a bed of ettuce serve wth
dressng.
Dressng
1 cupfu mayonnase cupfu chopped pmentos or
cupfu chopped oves green peppers
cupfu ch sauce 1 cupfu cream, whpped
MRS. REDERI K M. DA ENPORT, wfe of e - ongressman Davenport (New or ).
HEA EN HASH RUIT SA AD
(To Serve 25 Persons)
4 bananas 1 cupfu dced ceery
pound marshmaows, cut n 1 No. 2 can whte aforna
uarters cherres, haved
1 uart dced pneappe pound pecan nut meats
1 pounds Maaga grapes, 2 oranges
seeded and cut n haf 4 sma appes
Dressng
To 1 uart sweet cream, whpped, add 1 cupfu mayonnase, and the grated
rnd of 2 oranges.
MRS. ous . AIR IE D, wfe of e - ongressman arfed (Indana).
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SA ADS AND DRESSINGS 457
HEA EN HASH OR MARSHMA O SA AD
2 egg yo s 1 tabespoonfu butter
2 tabespoonfus sugar cupfu m
1 teaspoonfus mustard, dry 2 tabespoonfus vnegar
M a together beat we coo unt thc when coo, add pnt cream
whpped, 1 arge can dced pneappe, pound marshmaows, pound nut
meats, a tte chopped ceery pace on ce ch thoroughy before servng on
a bed of ettuce.
MRS. S. OTIS B AND, wfe of ongressman Band ( rgna).
IMPERATRI E SA AD
Pee 2 arge pears cut n s uare peces m wth a tte ceery, pneappe,
peas, and a good ove o mayonnase f the hoows of haved pears wth ths
m ture top wth stars cut from sweet red peppers set on sces of pneappe
n a bed of ettuce serve wth mayonnase mousseane.
MRS. SAMUE B. HI , wfe of ongressman H ( ashngton).
KENTU K SA AD
cupfu chopped cucumber cupfu sugar
cupfu canned pneappe cupfu vnegar, ess f strong
tabespoonfu geatn ds- Sat
soved n cupfu water 1 tabespoonfu emon uce
and meted n cupfu 1 tabespoonfu tarragon vnegar
hot water cupfu pneappe srup
Mod n rng mod turn on bed of ettuce on patter, wth mayonnase n
mdde.
Mas. S. A A E DEMPSE , wfe of e - ongressman Dempsey (New or ).
OBSTER SA AD
1 can obster 2 hard-boed eggs
3 tabespoonfus sweet pc e, 1 cupfu dced ceery
mnced tabespoonfu emon uce
1 head ettuce
Mosten wth mayonnase marnate ceery and obster n emon uce (vne-
gar may be used) season wth sat and pepper add pc e and 4 tabespoon-
fus mayonnase arrange on ettuce and garnsh wth sces of hard-boed eggs
and spoonfus of mayonnase sprn e wth papr a.
MRS. ED ARD OIOT, wfe of e - ongressman ogt ( sconsn).
UN HEON SA AD
Str unt dssoved 1 pac age emon eo and 1 cupfu bong water then
add 2 tabespoonfus of vnegar to enough water to ma e 1 cupfu and add to
dssoved eo add 1 tabespoonfu of Spansh pepper when coo and about to
set, add:
4 sces of chopped cod-boed 3 tabespoonfus chopped p-
ham mento
cupfu fney chopped raw cupfu wanuts, bro en n
cabbage rather arge peces
2 sweet pc es, fney chopped
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458 THE ONGRESSIONA OOK BOOK
Set n ndvdua mods and serve on ettuce wth mayonnase or boed
dressng.
The Aes' Inn, ashngton, D. .
UN HEON SA AD
1 pac age geatn 1 tabespoonfu chves, heapng
1 arge can sced pneappe cupfu rch mayonnase, not
1 pound Phadepha cream o
cheese 2 tabespoonfus whpped cream
1 pound nuts
Dssove geatn, usng ud from pneappe coor part green and part
yeow add dced pneappe to each part pace 1 coor n ce bo to congea
uc y m remanng ngredents to use as a fng between the 2 coors of
geatn sce when ready to serve.
MRS. HAR ES I.ST, wfe of ongressman est (Oho).
UN HEON SA AD OA
1 oaf sandwch bread 1 sweet green pepper
2 sod-rpe tomatoes 1 sweet red pepper
1 head ceberg ettuce
Hard- oo ed Egg Paste
2 hard-coo ed eggs 1 teaspoonfu mayonnase
1 tabespoonfu meted butter Sat and pepper
1 teaspoonfu cder vnegar
Mash eggs wth for add butter, vnegar, and mayonnase season to taste.
oaf rostng
2 pac ages Phadepha cream Top cream from m
cheese
ream cheese n m ng bow add top cream, 1 teaspoonfu at a tme, unt
of consstency of ca e frostng.
Sce tomatoes very thn cut peppers nto rngs and separate head ettuce
remove crust from sandwch oaf and cut nto 5 medum sces, the ength of the
oaf spread ghty wth mayonnase, and begnnng wth the bottom ayer, f
as foows: rst ayer: over generousy wth eaves of head ettuce, sat,
and pepper. Second ayer: Arrange sced tomatoes, sat, and pepper. Thrd
ayer: Spread thc y wth Hard- oo ed Egg Paste. ourth ayer: Arrange
pepper rngs, sat, and pepper and pace the ffth and top ayer of bread.
Even the competed oaf and "ce" the whoe wth oaf rostng cover
and set n refrgerator for 2 or 3 hours and sce wth ether an ange food
ca e saw or a saw-toothed bread nfe as one woud cut bread serve on a
ettuce eaf as a man dsh for uncheon or for a brdge or tea.
MRS. . ',c ... SN DER, wfe of ongressman Snyder (Pennsyvana).
MARSHMA O SA AD
1 pnt marshmaows, chopped ' pnt grapes, whte
fne cupfu pecan meats
1 pnt pneappe, chopped fne
M wth 1 pnt whpped cream and mayonnase et stand on ce for 2
hours.
MRS. DENNIS MURPHREI:, wfe of the e -Governor of Msssspp.
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SA ADS AND DRESSINGS 459
NE ER- AI SA AD
Ta e ud from a can of grapefrut or sma can of pneappe add enough
water to ma e 1 cupfu heat to bong pont pour over 1 pac age of emon
eo when t begns to set, str n the canned grapefrut, or pneappe, 1 cupfu
of cottage cheese, 2 or 3 chopped sweet pc es, and 2 tabespoonfus of ud
from the sweet pc es pour n mod when set, pour over t 1 pac age of
cherry eo that has been dssoved n 1 cupfus bong water and cooed
cut n sces pace on a ettuce eaf, wth mayonnase.
Mus, OHN HA STEPHENS, wdow of the ate ongressman Stephens (Te as).
NO TRUMP SA AD
1 pac age emon geatn powder 24 after-dnner mnts
1 emon, uce of 1 No. 2 can grapefrut
1 cupfu water 1 cupfu dced cucumber
1 cupfu canned grapefrut uce
Dssove geatn n cupfu bong water add the mnts add the emon
and grapefrut uce et stand unt sghty eed dran sectons of grape-
frut, cut n haves, and wth cucumber, add to ey add a few drops of
green coorng serve wth a garnsh of fresh water cress for a dressng mash
up a ca e of soft cream cheese wth enough cream and prepared mustard to
ma e t soft add mayonnase n sma amounts whe strrng serve very cod
add dash of papr a.
MRS. ES E O D, wfe of ongressman oyd ( ashngton).
OK AHOMA SA AD
Soa pac age good geatn n 1 cupfu of cod water dran one No. 2
can pneappe, and nto uce put cupfu vnegar add water to ma e 1 uart
brng uce to bo wth cupfu sugar pour over geatn when cod, pour
over 1 dozen sma sweet pc es, thny sced, pound amonds, banched and
spt, and pneappe, ether dced or grated coor wth green vegetabe coor-
ng ths serves about 15 persons.
MRS. HENR . OHNSTON, wfe of the e -Governor of O ahoma.
O I E SA AD
cups fu wth a m ture of boed egg, chopped ceery, sced oves,
and chopped nuts pour 1 pnt of bong water over a pac age of emon eo
when amost ready to set, f cups and str thoroughy set away to harden
serve wth o dressng and whpped cream.
MRS. OS AR E. B AND, wfe of e - ongressman Band (Indana).
ORANGE AND A NUT SA AD
Pee 4 oranges ta e off a nner coverng pu obes apart and cut nto 4
peces scad a cupfu of Engsh wanut ernes strp off btter s n and et
the ernes get dry and cod m wth the orange and set on ce for 1 hour
before servng, m wth a good saad dressng and serve on ettuce eaves.
MRS. RA PH H. AMERON, wfe of e -Senator ameron (Arzona).
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460 THE ONGRESSIONA OOK BOOK
RO EN PEA H SA AD
1 can peach haves 1 cupfu mayonnase
1 cupfu heavy cream, whpped 1 cupfu cream cheese
1 cupfu pecans, ground
Arrange peaches n tray f n wth cream, cheese, and nut m ture serve
on ettuce garnsh wth cherry and e tra mayonnase do not freeze too ong.
MRS. ED ARD . MORAN, R., wfe of ongressman Moran (Mane).
PEAR SA AD
Use canned pears, aowng 2 haves for each saad pate ma e cheese
fng as foows:
2 pac ages Phadepha cream 1 dozen stuffed oves, sced.
cheese and enough o dressng to
cupfu pecan meats, cut fne ma e smooth paste
Pace pear on each ettuce-ned pate after fng pear wth cheese m -
ture cover wth other haf and tnt pn wth frut coorng pace spce cove
n end for stem serve wth dressng.
MRS. I IAM . GREGOR , wfe of ongressman Gregory (Kentuc y).
RO EN PEAR SA AD
Use one 3-pound can pears pac 4 hours wthout openng n sat and ce
when ready to serve, open by dppng frst I seconds n hot water turn can
on sde and open at edge of top so t w sp out easy serve on ettuce wth
any saad dressng.
MRS. I A B. ES I K, e - ongresswoman and wdow
of the ate ongressman Esc (Tennessee).
PEAR ONION SA AD
Soa 2 tahespoonfus of geatn n t cupfu cod water for 10 mnutes
then dssove n 1 cupfus bong water n the meantme rnse out a arge
mod, f possbe one wth a desgn pace a ayer of sma onons on the
bottom of the mod, wth strps of pmentos and coo ed strng beans ater-
natey on the sdes then pace a ayer of peeed rpe tomatoes cut n thn
sces, wth a ayer of coo ed peas ne t asty add a ayer of asparagus tps,
we draned frst add to the dssoved geatn cupfu sugar and about 6
tabespoonfus emon uce m we and pour over the saad. Use t a even
though t more than covers the vegetabes. Put to ch and when ready to
serve remove from mod and serve on a arge patter wth haves of deved
eggs at the base and a toppng of mayonnase, wth pmoas, to garnsh.
MRS. ANTHON AMINETTI, wfe of e - ongressman amnett ( aforna).
PER E TION SA AD
Soa bo geatn n , cupfu cod water add 1 cupfu bong water,
cupfu sugar, cupfu vnegar, uce of 1 emon, 1 teaspoonfu sat when t
begns to congea, str n 2 cupfus chopped ceery, 1 cupfus chopped cabbage,
2 green peppers, 2 pmentos mod n shape and serve wth mayonnase.
MRS. TOM ONNA , wfe of Senator onnay (Te as).
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SA ADS AND DRESSINGS 461
PINEAPP E SA AD
over ettuce and 1 sce of pneappe wth dressng over ths put cream
cheese put through rcer and pace cherry on top.
Dressng
8 tabespoonfus pneappe uce Butter, sze of wanut
2 tabespoonfus sugar
Heat n doube boer add 2 beaten eggs and coo t t coats the spoon
when cod, add whpped cream f convenent good wthout t.
MRS. RANK H. oss, wfe of ongressman oss (Massachusetts).
RO EN PINEAPP E SA AD
cupfu cream cheese 1 sma can crushed pneappe
cupfu saad dressng pnt cream
pound marshmaows, cut Maraschno cherres
fne
M together cream cheese, saad dressng, marshmaows, and crushed
pneappe beat the cream unt stff and fod nto the m ture et stand n
refrgerator pan for 3 hours serve wth saad dressng and a maraschno cherry
on top of each porton serve wth hot toasted crac ers.
Mas. THOMAS S. MoM AN, wfe of ongressman McMan (South arona).
PINEAPP E AND REAM HEESE SA AD
Use heart eaves of ettuce on each pate put a sce of pneappe rub a
fresh cream cheese through a rcer and sprn e over the pneappe so that t
stands up n ght decate fa es scatter mnced pmento or cherres over
ths use rench dressng wth ths saad.
MRS. GEORGE . B AN HARD, wfe of ongressman Banchard ( sconsn).
PINEAPP E AND REAM HEESE SA AD
1 pac age emon eo 3 pac ages cream cheese
1 arge can crushed pneappe pnt cream
Dssove eo n heated pneappe when coo, wor n the cream cheese and
the cream, whpped stff pace n mod ch unt set. Ths may be made
the day before usng.
MRS. OHN TARER, wfe of ongressman Taber (New or ).
PINEAPP E AND U UMBER SA AD
1 cupfu canned pneappe, cut 1 cupfu bong water
n sma peces 1 cupfus gnger ae
1 cupfu dced cucumbers cupfu sugar
1 enveope geatn 1 emon, uce of
cupfu cod water
Soften geatn n cod water and add to the bong water add the sugar,
emon uce, and gnger ae. and set asde to coo when t begns to thc en,
add the cucumber and pneappe. Do not use fresh pneappe.
MRS. HAR ES S. DENEEN, wfe of e -Senator Deneen (Inos).
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462 THE ONGRESSIONA OOK BOOK
PINEAPP E AND U UMBER SA AD
1 uart grated pneappe Sat to taste
1 bo geatn 2 cupfus pneappe uce
1 sma onon 2 cupfus hot water
cupfu emon uce ucumber
1 cupfus sugar ettuce
Dressng
Dssove both enveopes of geatn n the pneappe uce and soa 5 mnutes
add the hot water, sugar, and emon uce chop cucumber fne grate emon
and m wth pneappe m a ngredents and tnt f desred pour nto
ndvdua mods and pace n ce bo to congea turn out on ettuce and
serve wth dressng.
MRS. IU AM . GREGOR , wfe of ongressman Gregory (Kentuc y).
PINEAPP E AND U UMBER SA AD
Soa 1 enveope of geatn n cupfu of cod water add 1 cupfus of
hot water, uce of 1 emon, cupfu vnegar, a tte sat, cupfu sugar,
green coorng enough to ma e t a ght green et set unt geatn begns to
congea add 1 sma can grated pneappe, 1 cupfus chopped cucumbers put
n ndvdua mods serve wth mayonnase dressng.
ss. II.MAM KENT, wdow of the ate ongressman Kent ( aforna).
PINEAPP E AND ORANGE SA AD
The secret of the saad s n the dressng. or frut saad ma e a dressng
of the uce of the frut:
cupfu pneappe and orange cupfu sugar
uce 1 tabespoonfu cornstarch
1 we-beaten egg
oo n doube boer unt thc and et coo pneappes, oranges, bananas,
appes, and nuts ma e a good combnaton use rasns, f desred. Ma e the
dressng wth thc cream, or whpped cream, and m ust before servng. Any
fruts may be used that bend we avod too much acd frut n one dsh.
Ths aso ma es an e ceent dessert served n ndvdua dshes wth whpped
cream, ground nuts, and a cherry. As a varety cocoanut may aso be sprn ed
over the top.
oms . AIR IE D, wfe of e - ongressman arfed (Indana).
PINEAPP E PIMIENTO SA AD
1 pac age Roya emon eo 1 cream cheese
pnt bong water 1 ar cream, beaten
1 can sced pneappe ettuce eaves
1 can pmento, cut fne hopped nuts
Soa eo n the bong water hour dran pneappe and cut fne add
pmento, cream cheese, and pneappe to geatn et stand hour add beaten
cream put n ndvdua mods serve on ettuce eaves and sprn e chopped
nuts over top.
MRS. ous . BRANN, wfe of the Governor of Mane.
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SA ADS AND DRESSINGS 463
PINEAPP E AND RAISIN SA AD
Spt sces of pneappe put them together agan wth fng of chopped
rasns mostened wth emon uce arrange on ettuce pace on top a ba
of cream cheese, roed n chopped nuts.
.MRS. DUN AN E. M KIN A , a founder of the ongressona ub
and wdow of ate ongressman McKnay ( aforna).
POINSETTIA SA AD
Put crsp ettuce eaves on dsh cut fresh tomato n eghths and ay on
eaves to form fower f center wth chc en saad cut green pepper n -
nch strps ay 2 strps on each pate for stems and sma peces for bud and
eaf add a sma uantty of saad dressng n center of saad.
MRS. . HAMPTON MOORE, wfe of e - ongressman Moore (Pennsyvana).
PORTO RI O SA AD
5 hard-boed eggs, chopped fne Sat, pepper, and papr a
1 cupfu nuts, chopped fne 1 enveope of geatn
1 can pmento 2 tabespoonfus water
bo cocoanut
Dssove geatn n 1 cupfu of hot water add the rest when coo add to
ths 1 cupfu mayonnase pour n mods or pan ths Tr serve 8 persons.
Ths saad may be used nstead of meat for a uncheon course.
MRS. DA ID H. KIN HE OE, wfe of e - ongressman Kncheoe (Kentuc y).
UI K SA AD
Put 1 sce of pneappe on ettuce eaf top wth 3 tabespoonfus grated
Amercan cheese add mayonnase dressng to taste.
MRS. GEORGE B. TERRE , wfe of ongressman Terre (Te as).
RA SA AD
Shred raw carrots, whch have been on ce, and shred about the same amount
of appe, m ed wth a ght cream dressng, and pace on ettuce eaves. If
desred, nuts cut n peces may be added.
MKS. O GATE . DARDEN, .IK., wfe of ongressman Darden ( rgna).
RA HEA TH BREAD
1 bunch ceery, sma 3 or 4 beets, medum sze
1 onon, sma head whte cabbage, sma
1 bunch spnach 3 or 4 turnps, f desred
3 carrots, medum sze Sat and pepper
Put vegetabes through meat grnder, set medum add sat and pepper to
taste serve wth o or mayonnase dressng. Ths saad s better than t
sounds, for t has a favor of chopped nuts.
MRS. OHN DO K RII.RR, wfe of ongressman Doc weer ( aforna).
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464 THE ONGRESSIONA OOK BOOK
RE EPTION SA AD
1 pac age emon geatn rushed pneappe from can
uce from 1 arge can crushed cupfu ceery, cut fne
pneappe cupfu wanut meats, cut fne
2 cream cheeses mashed wth 1 pnt whppng cream
sma can pmentos K tcaspoonfu sat
M emon geatn wth pneappe uce, whch has been boed when t be-
gns to e, add other ngredents n the order gven and aow m ture to
stand n ndvdua mods unt set. If for a recepton, and not to be served
ndvduay, shape n any attractve fancy mod serve on crsp ettuce. Ths
serves 12 persons.
MRS. RORERT R. RE NG DS, wfe of Senator Reynods (North arona).
SA AD A A McNA
Shred 1 head of ettuce chop fne 1 pound of boed chc en, whte meat,
and 6 strps bacon, fred to a crsp m a together serve on ettuce eaves
wth Redac dressng.
Redac Dressng
Use 4 parts of ove o to 1 part of vnegar, whte or tarragon add a tte
onon uce, fney chopped parsey, 2 tabespoonfus tomato etchup, 1 tea-
spoonfu Engsh mustard, sat and pepper, and a sma pnch of red pepper.
MRS. I IAM M. A DER, wfe of e -Senator ader (New or ).
SA AD SUPREME
1 arge can pneappe 1 cupfu dced green pepper
Pneappe uce 2 enveopes geatn
1 sta ceery cupfu mayonnase
I /2 cupfus chopped pecans 1 pnt cream
1 pnt cottage cheese Pnch sat
cupfu sugar
Dssove geatn n cupfu cod pneappe uce heat remanng uce and
pour over t aow to coo dce pneappe m ceery and pepper wth the
pecans, cheese, mayonnase, and sat add to the geatn fod n the whpped
cream whch has been sweetened wth sugar mod and serve wth addtona
mayonnase.
MRS. ERO . SA ER, R., daughter of e - ongresswoman Efnegene
ngo and the ate ongressman Ots ngo (Ar ansas).
SARDINE SA AD
Ta e 2 cans of o sardnes and remove the bones mash fney chop 4
sour pc es and m wth mayonnase serve on ettuce eaves.
MRS. RANK GARDNER, wfe of e - ongressman Gardner (Indana).
SHRIMP AND MUSHROOM SA AD
Soa 1 can of shrmps n sat water for 1 hour coo 4 can of button mush-
rooms n a tte water for 10 mnutes then put the shrmps n a bow add the
mushrooms and 1 sta of ceery, cut fne m wth sat and pepper add boed
saad dressng wth 1 cupfu of whpped cream m we and serve on ettuce
eaves or n a garnshed bow.
MRS. OHN M. RORSION. wfe of e -Senntor Robson (Kentuc y).
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SA ADS AND DRESSINGS 465
SPAGHETTI SA AD
1 pac age spaghett 1 tabespoonfu grated onon
1 cupfu shrmp 2 tabespoonfus resh
cupfu dced ceery cupfu cabbage
oo spaghett we done fush wth cod water and dry on coth add
chopped shrmp, ceery, onon, resh, and cabbage cover wth mayonnase et
stand for 1 hour or onger n refrgerator serve on crsp ettuce and garnsh
wth green pepper.
MRS. RO K. A KKS, wfe of ongressman Aycrs (Montana).
SPRING EGETAB E SA AD
(Orgna)
1 pac age emon eo 2 onons, fresh
Hot tomato uce Radshes, a few
3 tabespoonfus vnegar eery, sma porton of heart
1 cupfu crsp whte cabbage ucumber, tender, few thn
green sweet pepper sces
1 or 2 pmentos
Dssove the eo n tomato uce add vnegar after coong, add cabbage,
green sweet pepper, pmentos, onons, radshes, ceery, and cucumber.
MRS. O. II. ROSS, wfe of ongressman ross (Te as).
SUNSHINE SA AD
To 1 pac age of emon or orange eo add 1 medum-szed can of crushed
pneappe, 3 arge grated carrots, and 1 orange sced n sma peces.
MRS. EUGENE B. RO E, wfe of ongressman rowe (Indana).
S EETBREAD U UMBER SA AD
Parbo 1 par of sweetbreads n sghty acduated sated water then coo
and wrap them n cheesecoth and pace under a ght weght to ma e them
more easy handed ust before servng, cut n cubes and marnate n rench
dressng pare and cut some cucumbers n dce, of e ua sze, and drop n ce
water then dran and press dry between coths m wth sweetbreads, usng
e ua uanttes of each, and mosten we wth heavy mayonnase to whch
enough pmentos, cut n sma peces, have been added, to end a touch of
coor serve on ettuce eaves. If preferred, hard-boed eggs and dced ceery
can be used nstead of the cucumbers.
MRS. PEAR P. O DITE D, e - ongresswoman and wdow of
the ate ongressman Odned (Ar ansas).
TEMPTATION SA AD
1 pac et emon ewe 1 cupfu chopped raw cucumber
1 pnt hot water 1 can shrmps, ceaned and
4 teaspoonfu sat shredded
emon, uce of
Pour m ture nto mods ch serve on ettuce eaves garnsh wth
tomato and 5 sta s of asparagus tps add mayonnase.
Mas. A RERT E. ARTER, wfe of ongressman arter ( aforna).
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466 THE ONGRESSIONA OOK BOOK
TOMATO SA AD
Pare and ch arge rpe tomatoes, cut n sces about nch thc grate
yeow Amercan cheese and spread n a thc ayer on the sce of tomato
pace another sce of tomato on ths pace arge tabespoonfu of thc mayon-
nase wth a thn rng of green pepper on top serve on crsp ettuce eaves.
MRS. EDOAR HO ARD, wfe of ongressman Howard (Nebras a).
TOMATO SA AD ITH U UMBER MA ONNAISE
1 cupfu mayonnase 1 cupfu grated cucumber
Sat, pepper, and emon uce to Enough coorng to ma e a
taste decous green
Ma e the mayonnase as usua add the grated cucumber, coorng, and
e tra seasonng ths w gve a thn m ture freeze as you woud ce cream
use tender cucumbers pee thc pece to remove any btter grate the whoe,
usng the meat and seed use as you woud reguar mayonnase, gvng a more
generous porton. Pee and cut tomatoes nto 8 sectons, gong haf through
open sghty the ponts and pe the mayonnase nto the openng. Serves 10
persons.
MRS. SAMUE RUTHER ORD, wdow of the ate ongressman Rutherford (Georga).
TOMATO E OR SA AD
oo together for about 20 mnutes the foowng:
1 can tomatoes 1 sce onon
3 pepper corns 1 pece bay eaf
1 teaspoonfu sugar 3 coves
Stran add 2 tabespoonfus geatn softened n cupfu cod water add
2 teaspoonfus sat coo add green pepper and cucumber f desred serve on
ettuce or water cress wth rench or mayonnase dressng.
MRS. HAR ES S. DENEEN. wfe of e -Senator Deneen (Inos).
E IED TOMATO SA AD
2 tabespoonfus granuated 1 or 2 onons
geatn hopped ceery or ceery sat
cupfu cod water teaspoonfu sat
1 pnt bong water 1 cupfu condensed tomato soup
cupfu vnegar ettuce
A tte powdered cnnamon or cupfu mayonnase
aspce cupfu sugar
Soa geatn n the cod water for 5 mnutes dssove t n the bong water
add the sugar, sat, vnegar and soup after t has cooed add the chopped
ceery and onons pour nto cod, wet mods set n a cod pace to ch
serve on shredded ettuce garnshed wth mayonnase ths ma es 10 ndvdua
servngs.
MRS. INIS . GARRETT, wfe of udge Garrett of the U. S.
ourt of ustoms and Patent Appeas.
TOMATO RING HAR E UIN
Stran 1 uart cottage cheese through rcer season hghy wth sat and
papr a pace n bottom of rng mod ma e tomato ey aow to coo
sghty pour t over the cheese f center wth hard-boed eggs stuffed wth
anchovy paste.
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SA ADS AND DRESSINGS 467
Tomato ey
1 arge can tomatoes, coo ed 1 teaspoonfu sat
wth 6 coves 1 teaspoonfu whoe bac pep-
2 sma onons, chopped fne pers
1 bay eaf
Stran whe hot, add 2 tabespoonfus geatn soa ed for 5 mnutes n
cupfu cod water add 2 tabespoonfus vnegar, grated rnd and uce of 1
emon str unt dssoved set asde to coo ths serves 12 persons.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
ROSE TOMATO SA AD
Seect choce tomatoes of unform sze, arge or sma as desred pee them
very carefuy and pace on ce and ch ta e 5 cream cheeses and pace n
a bow add sat to taste and enough mayonnase to ma e the cheese pabe
remove tomatoes from ce wth a sharp-ponted teaspoon dp nto the cheese,
fng the spoon eveny, and appy the petas thus formed around stem end of
tomato, formng severa rows of petas. The dea s to form a rose, eavng the
red tomato vsbe at top to form the center of the rose pace each rose thus
formed on whte heart of ettuce serve wth rench dressng or Ro uefort
dressng,
MRS. HAR ES ARERNETH , wfe of ongressman Abernethy (North arona).
TOMATO ERA
( reated by ous Gretz, Mattre d'Hfte, Hote Roosevet, New or ty, and named
for era Boom.)
Bo 1 pound of fresh Kennebec samon and coo when cod, chop nto
very fne peces chop 1 dozen anchoves, mported preferabe m samon,
anchoves, and a tte chopped parsey mosten unt t becomes a paste wth
a tte mayonnase made wth tarragon vnegar then scoop dozen medum-
szed tomatoes, not too rpe f wth above paste pace on a eaf of crsp
ettuce pour some mayonnase over tomatoes and decorate wth 2 anchoves
n a cross-over mayonnase. Ths must be served very cod.
MRS. SO B OOM, wfe of ongressman Boom (New or ).
TU IP SA AD
oo medum-szed beets unt tender when cod, cut a sce off each end
ta e out nsde, beng carefu not to brea them pace each one on a ettuce
eaf f wth fney chopped boed eggs, potato, ettuce, and then saad dress-
ng pace sces of boed egg on top.
MRS. AMES T. MO EAR , wdow of the ate ongressman Mc eary (Mnnesota).
24-HOUR SA AD
1 sma can pneappe, draned pound marshmaows
1 cupfu whte grapes, seeded 1 cupfu pecans
and haved
Ma e dressng of foowng ngredents:
4 egg yo s, beaten ght 1 emon, uce of
cupfu sweet m , heated to teaspoonfu dry mustard
bong 1 pnt cream, whpped
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468 THE ONGRESSIONA OOK BOOK
Pace on stove and coo egg yo s, m , and mustard unt thc as custard
add uce of emon to custard whp the cream add ghty to egg dressng and
pour over frut et set n eectrc refrgerator overnght.
MRS. RANDO PH ARPENTER, wfe of ongressman arpenter (Kansas).
24-HOUR SA AD
1 can pneappe, dced 1 pound whte grapes
1 pound banched amonds, 1 pound marshmaows, cut n
chopped peces
M wth sauce gven beow.
Sauce for 24-Hour Saad
oo 1 cupfu m , yo s of 4 eggs, and a pnch of sat n doube boer
unt t begns to thc en and no onger when coo, add 1 cupfu of whpped
cream m uce of 1 emon over frut before addng cream.
MRS. . E IS MOORE, wfe of e - ongressman Moore (Oho).
EGETAB E SA AD
Pace strng beans, peas, shredded carrots, caufower, tomatoes, and onons on
a bed of ettuce eaves marnate wth good rench dressng hour before serv-
ng then top wth mayonnase.
MRS. PIER E BUT ER, wfe of ustce Buter of the Supreme ourt.
RO EN EGETAB E SA AD
1 tabespoonfu grated onon 1 cupfu coo ed dressng
1 tabespoonfu orcestershre 1 cupfu whpped cream
sauce 9 arge tomatoes
teaspoonfu grated horse- 1 sta ceery
radsh 1 green pepper
ut up vegetabes add other ngredents and st freeze, cuttng down
severa tmes from the sdes serve on ettuce eaf wth coo ed dressng and
whpped cream.
MBS. I A B. ES I K, e - ongresswoman and wdow
of the ate ongressman Esc (Tennessee).
MO DED EGETAB E SA AD
1 bo emon eo cupfu chopped ceery
2 cupfus hot water 1 cupfu chopped carrots
1 teaspoonfu sat t cupfu pmentos
2 or 3 tabespoonfus vnegar cupfu sced sweet cucumber
2 tabespoonfus sugar pc es
cupfu shredded cabbage
Dssove eo n bong water coo and add vegetabes pace n mod and
ch serve wth mayonnase.
MRS. . D. Mo AR ANR, wfe of ongressman Mc arane (Te as).
AGON HEE SA AD
1 can sced pneappe ew cherres
cupfu seeded dates cupfu mayonnase
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SA ADS AND DRESSINGS 469
Arrange ettuce neaty on pate and pace on ettuce over sced pneappe
cut pneappe n 6 paces n each cut pace date n center pace cherry
garnsh wth mayonnase.
Mas. RA PH UPDIKE, wfe of e - ongressman Upd e (Indana).
A DOR SA AD
1 cupfu sced appes cupfu wanut meats, bro en
1 cupfu ceery, dced n peces
1 tabespoonfu emon uce 1 cupfu mayonnase
teaspoonfu sat
M ghty appes, ceery, and nuts, beng carefu not to crush the frut
sprn e wth sat and add dressng.
The ate MRS. I IAM A. U OP (Indana).
SA AD DRESSING
,4 cupfu sugar 2 tabespoonfus chopped onon
cupfu Mazoa o 1 teaspoonfu or more sat
cupfu catsup Papr a to taste
Put a together n a bow beat we wth egg beater.
MRS. EDGAR- HO ARD, wfe of ongressman Howard (Nebras a).
SA AD DRESSING
1 arge tabespoonfu sugar 3 tabespoonfus vnegar
1 sma tabespoonfu mustard 3 eggs, bro en nto dry ngred-
teaspoonfu sat ents
ayenne pepper Butter, sze of egg
oo sowy over hot water add whpped cream when served.
HON. H. N. SPAU DING, e -Governor of New Hampshre.
SA AD DRESSING
1 teaspoonfu sat 1 teaspoonfu ceery sat
2 teaspoonfus sugar 2 cupfus esson O
teaspoonfu dry mustard 1 cupfu vnegar
teaspoonfu pepper 2 onons, medum sze
2 teaspoonfus papr a
M dry ngredents add o and vnegar beat wth Dover egg beater put
n ar n whch have been dropped chopped onons. Ths dressng w eep
ndefntey and, f more sugar s added, t s e ceent for frut saads.
MRS. I IAM H. SUTPDIN, wfe of ongressman Sutphn (New ersey).
SA AD DRESSING
2 buds of garc 1 teaspoonfu sat
Onon, a tte more onon than 1 teaspoonfu orcestershre
garc sauce
cupfu catsup 1 teaspoonfu ceery sat
cupfu vnegar 1 cupfu ove o
Beat hard wth Dover beater unt thc .
Mas. STEPHEN M. OUNO, wfe of ongressman oung (Oho).
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470 THE ONGRESSIONA OOK BOOK
SA AD DRESSING
Put 12 egg yo s n top of doube boer beat wth Dover egg beater unt
ght and add graduay:
teaspoonfu sat 3 cupfus md vnegar
teaspoonfu mustard Butter, sze of wanut
2 tabespoonfus four
Beat unt thoroughy bended coo unt t thc ens, strrng constanty
add butter before servng, add cream. Ths ma es 1 uart and w eep for
wee s.
MRS. THEODORE B. ERNER, wfe of ongressman erner (South Da ota).
BOI ED SA AD DRESSING
(Mrs. Her'S)
1 tabespoonfu sat 4 egg yo s
tabespoonfu mustard cupfu meted butter
2 tabespoonfus sugar cupfu m
ew grans cayenne cupfu vnegar, duted wth
1 tabespoonfu cornstarch 2 tabespoonfus cod water
M sft the dry ngredents add egg yo s sghty beaten, butter, m ,
and duted vnegar, the atter very sowy whe beatng constanty coo n
doube boer unt m ture thc ens coo thn wth cream f necessary.
MRS. HENR . TEMP E, wfe of e - ongressman Tempe (Pennsyvana).
BOI ED DRESSING OR O E S A
cupfu vnegar 2 eggs
1 eve teaspoonfu sat 1 roundng tabespoonfu butter
1 teaspoonfus sugar
Add we-beaten eggs to vnegar, sat, and sugar heat butter add the above
m ture to the butter coo unt t thc ens add pepper to taste when cod,
pour over 1 uart chopped cabbage.
MRS. AMES R. PATTEN, daughter of the ate Senator atmer (South arona).
ANADA DRESSING BOI ED
2 tabespoonfus sugar, granu- teaspoonfu sat
ated teaspoonfu mustard
tabespoonfu four teaspoonfu papr a
M thoroughy add yo s of 2 eggs, of a sma cupfu of water, and
same amount of vnegar coo n doube boer unt creamy add tabe-
spoonfu butter and cupfu cream.
MRS. OHN . OOHRAN, wfe of ongressman ochran (Mssour).
OOKED SA AD DRESSING
1 teaspoonfu sat cupfu m
teaspoonfu mustard cupfu vnegar
1 teaspoonfu four 2 egg yo s
1 tabespoonfus sugar ayenne pepper, a dash of
1 tabespoonfus meted butter
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SA ADS AND DRESSINGS 471
M dry ngredents add sowy the butter, beaten egg yo s, m , and
vnegar coo n doube boer, strrng constanty unt thc when cod and
ready to serve, add pnt cream whpped bend thoroughy.
MRS. BIRR GRA s, wfe of the e -Governor of Aabama.
REAM SA AD DRESSING
Beat up 4 eggs add 2 teaspoonfus mustard, 2 teaspoonfus sugar, 1 tea-
spoonfu sat, and 1 cupfu wea vnegar coo e custard, over hot water
when cod, add about pnt of whpped cream.
MRS. S. E. BURROUGHS, wdow of the ate ongressman Burroughs (New Hampshre).
REO E DRESSING
2 tabespoonfus green peppers, 2 tabespoonfus ceery, chopped
chopped 1 tabespoonfu horse-radsh to
2 tabespoonfus catsup cupfu stff mayonnase
M ngredents together we serve on ettuce or vegetabe saad.
MRS. I IAM M. GEDDES, member of the ongressona ub.
A ORITE SA AD DRESSING
2 cupfus cream or m 3 tabespoonfus butter (ta e
1 tabespoonfu sat ess f cream s used)
1 tabespoonfu mustard 3 tabespoonfus four, heapng
6 tabespoonfus sugar 3 eggs
1 cupfu vnegar
Beat eggs and add cream put a dry ngredents n a bow add vnegar
sowy combne the two m tures coo n a doube boer add butter when
t becomes heated t s aso good to use sour cream ths recpe ma es 1 uart
of dressng when coo ed.
MRS. ED ARD . MORAN, .IE., wfe of ongressman Moran (Mane).
REN H SA AD DRESSING
cupfu esson o 1 sma onon, grated, f desred
cupfu vnegar 2 teaspoonfus sat
cupfu catsup 2 teaspoonfus papr a
cupfu sugar 1 emon, uce of
M ngredents thoroughy do not coo use ony the uce and pup of
onon ths ma es 1 pnt of saad dressng.
MRS. RED BIERMANN, wfe of ongressman Bermann (Iowa).
REN H DRESSING OR SA AD
cupfu sugar, scant emon, uce of
cupfu Mazoa o 1 teaspoonfu sat
cupfu catsup teaspoonfu papr a
cupfu vnegar 4 (or 2) teaspoonfus onon uce-
Beat wth egg beater unt we m ed and eep n refrgerator. Ths w
eep.
MRS. HAR ES BRAND. wfe of e - ongressman Brand (Oho).
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472 THE ONGRESSIONA OOK BOOK
RUIT SA AD DRESSING
Pece of butter, haf sze of 4 tabespoonfus vnegar
wanut 2 eggs, beaten
4 tabespoonfus sugar
oo n doube boer unt t thc ens when coo, add a ar of cream.
MRS. ous . BRANN, wfe of the Governor of Mane.
REN H DRESSING
cupfu ove o M cupfu mat vnegar
1 teaspoonfu papr a 1 teaspoonfu sat
cupfu sugar cupfu catsup
cupfu grated onon emon, uce of
Put ngredents together and bend we. Ths s decous dressng for head
ettuce or tomatoes t w eep fresh severa wee s n covered dsh.
MRS. RANDO PH ARPENTER, wfe of ongressman arpenter (Kansas).
REN H DRESSING
1 cupfu esson o 1 green pepper, chopped
1 cupfu vnegar 1 sta ceery
tabespoonfu ch sauce 2 teaspoonfus ceery
2 tabespoonfus sugar 2 teaspoonfus papr a
1 onon, grated 1 teaspoonfu sat
1 emon, uce of 1 pece of garc
M a and et stand severa hours put through a seve and beat we.
MRS. Dow . HARTER, wfe of ongressman Harte (Oho).
ARG DRESSING OR RUIT SA AD
4 egg yo s 1 teaspoonfu mustard
4 tabespoonfus vnegar 1 teaspoonfu butter
1 tabespoonfu sugar Red pepper
1 teaspoonfu sat
oo n doube boer unt thc et coo add 1 cupfu whpped cream, 1
cupfu nuts, and 8 marshmaows, cut n peces.
MRS. . B. BO ING, wfe of e - ongressman Bowng (Aabama).
DRESSING OR RUIT SA AD
uce from 1 can pneappe 3 teaspoonfus sugar
2 eve dessertspoonfus of corn 1 teaspoonfu rench's mustard
starch teaspoonfu sat
M dry ngredents wth 2 tabespoonfus of whte vnegar and the uce
of emon str a together add 1 egg yo and pneappe uce coo unt
t thc ens remove from stove whp n the beaten whte of egg et coo
add about cupfu of whpped cream.
MRS. UTHER A. OHNSON, wfe of ongressman ohnson (Te as).
DRESSING OR RUIT SA AD
Scad cupfu m beat 2 eggs add teaspoonfu sat, teaspoonfu
papr a, and graduay pour on the hot m , beatng constanty meanwhe
return the whoe to a doube boer and et coo , strrng constanty, unt the
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SA ADS AND DRESSINGS 473
m ture thc ens graduay beat n the uce of arge emon and set asde
to coo when ready to use, fod n 1 cupfu of doube cream, beaten very ght
but not dry. The ud from the pneappe may be used n pace of the m .
MRS. K.MM, . MI HKNER, wfe of e - ongressman Mchener (Mchgan).
SA AD DRESSING OR RUIT
1 emon, uce of 1 egg, beaten
1 orange, uce of hpped cream
1 cupfu granuated sugar
Orange and pneappe uces may be m ed to ma e cupfu or use a
pneappe uce nstead of orange m uce and sugar add egg str and coo
n doube boer unt t thc ens when cod, m wth enough whpped cream
to sut your taste serve on frut saads.
MRS. RANK GI ESPIE, wfe of ongressman Gespe (Inos).
MA ONNAISE OR RUIT SA AD
1 orange, uce of 3 eggs, beaten
emon, uce of teacupfu sherry wne
cupfu sugar hpped cream
Butter, sze of wanut
M a ngredents e cept the cream coo n doube boer to a smooth
paste add cupfu of whpped cream when ready to put over frut saad.
MRS. THOMAS P. GORE, wfe of Senator Gore (O ahoma).
MA ONNAISE
2 tabespoonfus four 1 egg yo , beaten
2 tabespoonfus o 1 egg whte, beaten
cupfu hot water cupfu o
2 tabespoonfus emon uce Sat, cayenne, mustard
Bend four and 2 tabespoonfus o add hot water and emon uce bo,
strrng constanty, unt thc remove from fre add beaten yo return to
fre coo 2 mnutes remove from fre agan and add stffy beaten whte re-
turn to fre and coo 2 mnutes remove from fre beat n cupfu o,
season wth sat, cayenne, and mustard. If dressng separates at any tme, add
a tte hot water and beat hard, or add m ture sowy to the yo of a hard-
boed egg whch has been smoothed to a paste.
MRS. REDERI K M. DA ENPORT, wfe of e - ongressman Davenport (New or ).
MA ONNAISE
2 eggs 1 can Eage Brand m
2 teaspoonfus rench's mustard cupfu meted butter
1 teaspoonfu sat, scant cupfu vnegar
Ta e the eggs, mustard, and sat, and beat together very we then add
the m , meted butter, not heated, and vnegar do not coo beat a of
the above together, and one w have a decous mayonnase.
MRS. HARR . HAINES, wfe of ongressman Hanes (Pennsyvana).
MA ONNAISE DRESSING I NOT TURN BA K
1 heapng tabespoonfu four cupfu vnegar
1 teaspoonfu sat 1 cupfu cod water
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474 THE ONGRESSIONA OOK BOOK
M a the above together and bo unt thc pour over the yo s of 3
eggs beat we wth egg beater when cod, add 1 cupfu of ove o thn wth
emon uce and add sat to taste.
MRS. B. ARRO RKEOE, wfe of ongressman Reece (Tennessee).
MA ONNAISE
1 pnt esson o 1 teaspoonfu sugar, eve
1 egg, beaten 1 emon, uce of
teaspoonfu sat
Beat the egg thoroughy wth a cream whp add sat, sugar, and emon
uce add o very sowy ths w eep ndefntey n a coo pace.
MRS. STER ING P. STRONG, wfe of ongressman Strong (Te as).
BOI ED MA ONNAISE DRESSING
2 egg yo s, unbro en 1 teaspoonfu sugar
1 teaspoonfu sat 2 tabespoonfus emon uce
teaspoonfu mustard 2 tabespoonfus vnegar
Dash of papr a
Ma e a thc , smooth whte sauce wth:
1 tabespoonfu butter, round- cupfu four
ng 1 cupfu water
Add to the frst m ture 1 cupfu ove or Mazoa o and then the hot whte
sauce, and beat vgorousy. Ths dressng w eep a wee or more n the
refrgerator.
MRS. RED . GREEN, wfe of the e -Governor of Mchgan.
UI K MA ONNAISE
Brea 1 egg n a bow add 2 tabespoonfus esson or Mazoa o beat
hard unt o and egg are thoroughy m ed add 3 or 4 more spoonfus of o
and beat agan the mayonnase w begn to thc en eep addng o a few
spoonfus at a tme and beat unt about 2 cupfus have been used. hen the
mayonnase s thc and stff as you want t, m teaspoonfu each of sat,
sugar, and mustard, teaspoonfu of papr a, arge tabespoonfu of emon
uce or vnegar m we unt sat and sugar are dssoved pour nto mayon-
nase and beat we.
MRS. EDGAR HO ARD, wfe of ongressman Howard (Nebras a).
ME I AN SA AD DRESSING
1 cupfu sour or thc cream . teaspoonfu sat
1 sma grated onon Dash of papr a
1 ca e Phadepha cream 1 tabespoonfu butter
cheese 2 tabespoonfus four
5 tabespoonfus vnegar 2 tabespoonfus sugar
1 chopped pepper 1 egg
M four, sugar, sat add cream, vnegar, cheese, onon str over fre unt
thc add egg coo 3 mnutes add butter coo add pepper.
MRS. HAR ES . ESTER , wfe of e - ongressman Estery (Pennsyvana).
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SA ADS AND DRESSINGS 475
SA AD DRESSING NE ER AI
oo ed Part
cupfu four Papr a
cupfu sugar cupfu vnegar
1 teaspoonfu sat cupfu water
1 teaspoonfu mustard 2 we-beaten eggs
M together four, sugar, sat, mustard, and papr a add vnegar, water,
and eggs coo a and str constanty unt thc when thc , pour whe hot
over:
Uncoo ed Part
1 cupfus esson o 2 unbeaten eggs
emon, uce of
Beat a together wth Dover egg beater unt we m ed.
MRS. ASSIUS . DO E , wfe of ongressman Dowe (Iowa).
PINEAPP E DRESSING
cupfu pneappe uce cupfu sugar
cupfu emon uce 2 eggs
M pneappe, emon uce, and sugar put nto doube boer over hot
water when bong pont s reached, add beaten eggs, strrng a the tme
fod n 1 cupfu whpped cream when ready to use. Ths s very good for frut
saad.
MRS. O GER B. BUE.TNESS, wfe of e - ongressman Bnrtness (North Da ota).
RUSSIAN SA AD DRESSING
1 cupfu ove o, pure 1 emon, uce of
1 orange, uce of teaspoonfu orcestershre
1 teaspoonfu onon uce (grate sauce
onon) Sat and pepper to taste
M ngredents together put nto pnt ar sha e unt thc .
MRS. TOM D. McKEO N, wfe of ongressman McKeown (O ahoma).
RUSSIAN DRESSING
1 cupfu emon uce 1 cupfu water
2 cupfus sugar
Bo m ture to spn a thread n a separate bow m the foowng n-
gredents :
1 tabespoonfu orcestershre 1 teaspoonfu sat
sauce 1 teaspoonfu papr a
1 cupfu catsup O
2 tabespoonfus onon, grated
Pour hot srup over ths m ture beat 1 mnute coo add sowy, whe
beatng constanty, 2 cupfus, or 1 uart, of o.
MRS. I IAM H. THOMPSON, wfe of Senator Thompson (Nebras a).
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476 THE ONGRESSIONA OOK BOOK
S A DRESSING
2 cupfus saad o 2 teaspoonfus papr a
1 cupfu vnegar 1 teaspoonfu ceery sat
cupfu sugar teaspoonfu bac pepper
2 tabespoonfus mustard 2 ong onons, cut rather fne
2 eve teaspoonfus sat
M a ngredents and et stand overnght the ne t day stran out the
onons and pour the dressng over cabbage 1 hour before servng serve very
cod.
Hss. OSIAH .uAM Is.MI.I: , wfe of Senator Baey (North arona).
S EET SA AD DRESSING
3 eggs cupfu sugar
2 tabespoonfus four cupfu vnegar, fed wth
teaspoonfu sat water
teaspoonfu mustard
M a together put n doube boer coo unt thc .
MRS. THOMAS I . S HA , wfe of Senator Scha (Mnnesota).
THOUSAND IS AND DRESSING
1 onon, medum sze 1 can pmentos
1 botte green oves, sma 3 eggs, hard boed
1 dozen sweet pc es, sma hpped cream
hop a these ngredents add mayonnase when ready to serve, add
whpped cream.
MRS. ARE IN O N, daughter of e - ongressman Norton (Nebras a).
A DOR DRESSING
Ta e 1 cupfu mayonnase, to whch have been added 2 tabespoonfus emon
uce, 3 tabespoonfus powdered sugar, 2 cupfus of whpped cream, and papr a.
MRS. ED ARD . ITT E, wdow of the ate ongressman te (Kansas).
HIPPED REAM DRESSING
4 egg yo s, beaten 3 tabespoonfus emon uce
4 tabespoonfus water Butter, sma pece of
4 tabespoonfus sugar M, pnt cream, whpped
oo eggs, water, sugar, and emon uce n doube boer str a the tme
unt t thc ens, but do not bo add butter et coo thoroughy add whpped
cream serves ncey wth frut saad.
as. IMMI 0. HASTINGS, wfe of Senator Hastngs (Deaware).
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SAND I HES AND I INGS
SAND I H SUGGESTIONS
hc en ver, egg, and ettuce orn beef and ettuce
hopped chc en, ceery, and Ham, egg (boed hard), and
oves mnced tongue
hopped egg and mayonnase Deved ham
hopped amb and oves Mnced ham and mayonnase
hopped vea and saad dress- Sausage wth ettuce and
ng tomatoes
ucumber, ettuce, and mayon- Sced or mnced tongue
nase ea or chc en saad
The ate MRS. HAR ES B. TIMRER AKE ( oorado).
SAND I HES
ut sces of both whte and graham bread engthwse from bottom of whoe
oaf of bread prepare the foowng fngs: Put 4 pound of cheese and
can pmentos through meat grnder, frst separatey, then together to ma e a
paste m wth enough sweet cream to spread easy. or the other fng,
m tuna fsh wth mayonnase. To put sandwches together, frst butter a
sce of whte bread and spread wth tuna fsh m ture on ths pace a sce of
graham bread, butter and spread wth cheese m ture, then another sce of
whte bread and tuna m ture, and then graham bread and cheese m ture on
ths pace a sce of whte bread ony. Ths competes 1 brc , usng 3 sces
of whte bread and 2 sces of graham bread to a brc trm off edges wrap
n wa ed paper and pace n ce bo for a whe before servng when ready to
serve, cut n -nch sces.
MRS. ADAM M MU EN, wfe of the e -Governor of Nebras a.
SAND I HES
hop cod boed ham very fne for each cupfu ta e the yo s of 2 hard-
boed eggs, 1 teaspoonfu of emon uce, teaspoonfu of mustard, pound
of butter, teaspoonfu ceery seed, pnch of cayenne pepper, 6 sma cucumber
pc es chopped fne, 1 teaspoonfu vnegar, and teaspoonfu sugar rub the
eggs smooth wth the butter m wth the other ngredents spread thn sces
of bread wth the m ture fod together or ro.
MRS. ARTHUR R. RORINSON, wfe of Senator Robnson (Indana).
BA ON SAND I H TOASTED
rsp bacon rsp ettuce
Sced tomato Brown bread
Mayonnase
477
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478 THE ONGRESSIONA OOK BOOK
Toast bread trm off the crusts pace on a pate overappng on 1 sce
pace crsp sces of bacon, on the other pace the sced tomato, ettuce, and
mayonnase. To be at ther best these sandwches shoud be served rather
soon after ma ng.
MRS. A A B. AHA.MS, wfe of Senator Adams ( oorado).
HEESE SAND I H
1 Phadepha cream cheese 3 pounds ch sauce
3 pounds meted butter
ream butter and cheese add ch sauce beat we spread nch thc
on sces of buttered whte or whoe-wheat bread.
MRS. OSEPH . HAH.II , R., wfe of ongressman Baey (Te as).
REAM HEESE AND PEPPER SAND I H
Be peppers, seeded ream cheese, seasoned hghy
Ta e symmetrca peppers stuff wth cheese sce thny crosswse pace on
round sces of bread spread wth mayonnase top sce of bread must be
smaer than bottom sce so the green rng of pepper w show.
MRS. I IAM M. HITTINGTON, wfe of ongressman httngton (Msssspp).
RIED HEESE SAND I H
1 pound Amercan cheese, Sat, pnch of
ground Papr a
cupfu butter
Spread on bread fry a decate brown n butter serve hot.
MRS. A EN . MOORE, wfe of e - ongressman Moore (Inos).
HOT HEESE SAND I HES
1 cupfu snappy cheese Bread, cut n rounds
1 egg, beaten Sat
1 tabespoonfu orcestershre Mustard
sauce Bacon, sces of
ream cheese add egg and seasonng spread -nch thc rounds of bread
wth m ture pace a sce of bacon on each put nto hot oven when bacon
s done, serve at once wth a green saad.
The ate MRS. RA PH O IER (Mssour).
RO ED HEESE SAND I H
1 egg 1 tabespoonfu butter
Red pepper to taste cupfu m
teaspoonfu sat 1 cupfu cheese, grated
1 tabespoonfu four
Beat egg unt ght add four, sat, red pepper, and m coo n doube
boer unt thc add butter and cheese cut bread n thn sces cover wth
cheese m ture and ro secure n pace wth toothpc s toast remove tooth-
pc s serve mmedatey.
MRS. MORRIS SHEPPARD, wfe of Senator Sheppard (Te as).
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SAND I HES AND I INGS 479
RUSSIAN HEESE SAND I H
ream pound cheese smoothy by addng a few drops of tomato catsup at
a tme unt t s the proper consstency for sandwch paste add 1 tabespoonfu
orcestershre sauce, a dash of cayenne pepper, and a sght pnch of sat
spread on thny sced bread, buttered wth mayonnase.
MRS. HURERT D. STEPHENS, wfe of Senator Stephens (Msssspp).
HI KEN SAND I H
Bo the chc en tender and cut up as for saad cut ceery as for saad
then measure 1 cupfu of cut-up ceery to 1 cupfu of cut-up chc en pour
some of the top of the uor n whch the chc en was boed over the chc en
and ceery m n mayonnase dressng made of eggs and o sce ght bread
cut off the crust spread both top and bottom sces of the bread wth mayon-
nase dressng put the chc en m ture between them.
MRS. AMES P. BU HANAN, wfe of ongressman Buchanan (Te as).
HI KEN SAND I H
1 grown chc en 4 sma sweet pc es
1 cupfu ceery 2 hard-boed eggs
oo chc en unt tender remove bone and s n run through meat chopper
wth other ngredents named m wth cream dressng unt very most spread
between 2 thn sces of bread.
MRS. A RED EE BU INK R. wfe of ongressman Buwn e (North arona).
HI KEN SAND I H
Season a fney chopped chc en wth ceery, sat, and whte pepper m
chc en and thc whpped cream carefuy and spread eveny on ettuce eaves
between thny buttered sces of bread. Ths same sandwch may be made
wth mayonnase, but t s not so rch.
MRS. GEORGE w. NORRIS, wfe of Senator Norrs (Nebras a).
HI KEN AND NUT SAND I H
Mnce the whte meat of roast chc en m wth can of rench mush-
rooms, chopped fne, and cupfu of chopped Engsh wanuts season to
taste wth sat and pepper and mosten wth meted butter spread between
sces of whoe wheat bread.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( Ueonsn).
U UMBER SAND I H
hop'2 good-szed cucumbers fne add a tte onon uce, a dash of red
pepper, and as much mayonnase as w ma e the rght consstency use fresh
whte bread.
Mss GRA E . BURTON, nece of the ate Senator Burton (Oho).
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480 THE ONGRESSIONA OOK BOOK
U UMBER AND REAM HEESE SAND I H
Ta e 4 sma cream cheeses ma e nto soft mass wth thc cream add I
medum-szed cucumber, peeed, chopped, and draned, green pepper, and 1
sma onon mnced m and season ute hghy spread on very thn rye
bread. Ths serves 10 persons.
Mss. nED M. INSON, wfe of ongressman nson (Kentuc y).
DATE AND REAM HEESE SAND I H
arge dates, stoned hte ettuce eaves
ream cheese, softened wth Thny sced buttered bread
mayonnase
Stuff dates wth prepared cream cheese and thoroughy ch cut dates
crosswse n thn sces and arrange cosey together on a ettuce eaf between
the buttered sces of bread.
MRS. GEORGE . ORRIS, wfe of Senator Norrs (Nebras a).
DREAM AKES
1 oaf bread Sat
pound New or cheese Much butter 1 pound
Mustard, dry
Ma e a sandwch of the bread and cheese, cuttng the cheese n thn sces
spread mustard and a tte sat on cheese put a arge pece of butter n
spder and when meted and hot, put sandwch n one at a tme and fry frst
on one sde, then the other, pressng down on sandwch when they are ncey
browned and cheese meted, serve hot wth gnger ae. These are good for a
ate supper.
MRS. RA K BRIOGS, daughter of the ate Senator rye (Mane).
EPI UREAN SAND I H
Ta e 4 tabespoonfus butter and cream wth 1 teaspoonfu dry or prepared
mustard add 4 egg yo s, mashed and combned wth the butter ta e 4 sar-
dnes from whch s n, bone, and tas have been removed m n and add 1
arge canned pmento, rubbng to a paste wth the above cut sandwch bread
nto thn sces spread ghty wth butter frst, then wth the paste, and put
together n pars trm off crusts and cut each sandwch nto 2 or 3 strps.
MRS. HAR ES . ESTER . wfe of e - ongressman Estery (Pennsyvana).
IG SAND I H
ash, stem, and chop 1 pound of fgs add /, cupfu water and coo to a
paste n doube boer add few drops of emon uce to mprove favor coo
and spread on buttered bread sprn e wth chopped nut meats or dates cover
wth buttered bread.
MRS. RANK AGUE, wfe of e - ongressman ugue (Mnnesota).
DE I IOUS SAND I H
gs, chopped Nuts, chopped
Gnger, canded and chopped emon uce
ombne ngredents may use mayonnase to ma e t nto paste.
MRS. SAMUE RUTHER ORD, wdow of the ate ongressman Rutherford (Georga).
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SAND I HES AND I INGS 481
GINGER SAND I H
Ta e thny sced buttered bread add thny sced preserved gnger or
gnger fney chopped pace the thn sces of gnger cosey together between
the peces of bread or scatter the chopped gnger eveny press sces together
frmy.
MRS. GEORGE . NORRIS, wfe of Senator Norrs (Nebras a).
HAM SAND I H
1 pound boed ham 1 botte mustard saad dressng
dozen hard-boed eggs
Put the ham and eggs through the meat grnder add saad dressng to ma e
a paste spread on thn sces of buttered bread.
MRS. HURERT D. STEPHENS, wfe of Senator Stephens (Msssspp).
HAM AND O I E SAND I H
1 cupfu ean ham, chopped 1 satspoonfu rench mustard
1 tabespoonfu ove o 6 oves, chopped fne
1 teaspoonfu vnegar 1 teaspoonfu parsey, mnced
or a to a paste spread on thn sces of whte bread.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
HOT HAM SAND I H
1 pound boed ham 2 dozen sces bread
3 eggs teaspoonfu sat
1 cupfu m
hop ham very fne and mosten wth prepared mustard ma e sandwches
wth the bread and meat beat eggs add m and sat dp sandwches n the
ud and fry n ham or bacon fat or butter unt brown on both sdes. Ths
s a good uncheon dsh.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
MUSHROOM SAND I H
pound mushrooms, fresh Butter
Bread 2 tubespoonfus cream
1 tabespoonfu four Sat
ut mushrooms n peces saute n butter about 3 mnutes add four, cream,
and sat to taste toast bread on one sde n a tte butter pace sandwch
spread between the two toasted sdes brown outer sdes n butter serve.
MRS. ED ARD H. RUMP, wfe of ongressman rump (Tennessee).
NUT AND RUIT SAND I H
1 cupfu canned pneappe, Boston brown bread
chopped or shredded emon uce, few drops of
cupfu maraschno cherres, Powdered sugar
chopped Peanut butter
cupfu amonds or wanuts, ream, thc
banched and chopped
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482 THE ONGRESSIONA OOK BOOK
M to a paste wth emon uce and powdered sugar put between thn
sces of bread aready spread wth peanut butter duted wth cream.
Mas. HAII ES . ESTER , wfe of e - ongressman Estery (Pennsyvana).
NUT SAND I H
Swss cheese, grated Sat
Engsh wanuts, chopped ayenne
M e ua parts of cheese and wanuts season spread between thn sces
of bread cut n fancy shapes.
Mas. RA PH UPDIKE, wfe of e - ongressman Upd e (Indana).
O I E AND SARDINE SAND I H
1 dozen sardnes, boned and 1 hard-boed egg
mashed 1 dozen stuffed oves, chopped
M wth a tte of the sardne o, sat, pepper, and emon uce to taste
spread on thn sces of buttered rye bread.
MRS. KED M. INSON, wfe of ongressman nson (Kentuc y).
ORANGE BUTTER SAND I H
2 tabespoonfus emon uce e teaspoonfu sat
2 tabespoonfus orange uce 1 emon, grated rnd of
1 cupfu sugar 1 orange, grated rnd of
2 eggs 4 tabespoonfus butter
oo frst 6 ngredents n doube boer unt custard thc ness on edge of
spoon remove from fre beat n the butter asty add orange pee when
cod, spread 1 sce of nut bread wth ths fng and 1 wth butter, press
together and trm off crusts.
MRS. THOMAS . B ANTON, wfe of ongressman Banton (Te as).
PI K E RE ISH SAND I H
6 eggs, hard boed 1 teaspoonfu butter, roundng
6 teaspoonfus pc e resh Saad dressng f desred
Sat, a tte of
Spread on thn sces of bread.
MRS. KM n I.K MI. wfe of e - ongressman efad (Mnnesota).
MUSTARD PI K E SAND I H
Run through grnder the sods of a botte of mustard pc e add 6 hard-
boed eggs that have been pressed through a seve m a wth 1 cupfu of
mayonnase spread on thn sces of graham or whoe wheat bread shape
sandwches to sut.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
S EET PI K E SAND I H
1 dozen sweet pc es, mnced pound cream cheese, grated
fne 4 ounces peanut butter
Spread on whoe wheat bread.
MRS. AR GUNDERSON, wfe of e -Governor of South Da ota.
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SAND I HES AND I INGS 483
RIBBON SAND I H
Bread hopped parsey
Pmento Egg yo
ut bread, preferaby sandwch bread, very thn spread wth soft butter
sprn e 2 sces wth chopped parsey, 2 wth mashed hard-boed egg yo , and
2 wth chopped pmento pc up the sces wth coors arranged as desred top
wth pan sce of bread press together frmy and stand n ce bo under a
weght unt frmy set trm off crusts and sce wth very sharp nfe to any
thc ness desred.
MRS. AI. A B. ADAMS, wfe of Senator Adams ( oorado).
ROAST BEE SAND I H
Roast beef, ean, rare, chopped Pepper
fne 1 satspoonfu horse-radsh
Sat
M spread on graham bread.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
RO ED TOAST
ut very thn, bread that w ro wthout crumbng spread wth soft
butter ro, startng at one corner, nto as tght a ro as possbe wthout
brea ng the bread fasten by percng wth a toothpc toast sowy remove
toothpc and serve. The bread may frst be dpped n cheese, or spread wth
cheese, or cnnamon and sugar, or mape sugar, or any conserve.
MH . HERRERT . HOO ER, wfe of the e -Presdent of the Unted States.
SAND I H OA
Ta e a oaf of sandwch bread, remove a the crust, and cut engthwse nto
four sces, nch thc butter one sce, cover wth ettuce, and a thc
ayer of ceery, green peppers, and pmentos, chopped very fne and mostened
wth mayonnase butter another sce on both sdes pace over ceery m ture,
and spread wth a thc ayer of rasns and nuts, ground fne and mostened
wth mayonnase butter the thrd sce on both sdes pace over the rasn
m ture spread the remanng sce on one sde wth anchovy butter, ove
butter, or any desred m ture, not sweet pace on top of oaf put n ce
bo and ch. Before servng, cover top and sdes wth cream cheese, mostened
wth cream, and decorate n any way desred serve on a bed of ettuce gar-
nshed wth cress or parsey.
Grace Dodge Hote, ashngton, I . .
SAND I H OA
1 oaf whte bread M , sma amount of
1 oaf whoe wheat bread hc en, mnced
heese, soft yeow ettuce eaves, tender
Tomatoes, peeed, thny sced, 3 pac ages Phadepha cream
fuy rpe cheese
Mayonnase ress or other garnshng
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484 THE ONGRESSIONA OOK BOOK
ut 2 engthwse sces from each oaf of bread spread 1 whte sce of
bread wth any soft yeow cheese cover cheese wth thny sced tomatoes
cover tomatoes wth mayonnase on ths pace whoe wheat sce and cover
wth thc ayer of fney mnced, hghy seasoned chc en pace on ths a
second sce of whte bread covered wth ettuce eaves and mayonnase cover
second whoe wheat sce wth the cheese spread and pace cheese sde down
on thrd sce cover fourth sce wth mayonnase ta e Phadepha cream
cheese and soften wth sma amount of m spread over whoe oaf pace
n refrgerator for 2 hours garnsh wth cress or garnsh any preferred way cut
n crosswse sces.
MRS. MARIAN NORRIS NE SON, daughter of Senator Norrs (Nebras a).
SAND I H MEAT
5 pounds P es Pea meat 1 pnt saad dressng
2 cans pmentos 1 onon
6 sour pc es
oo meat, grnd up, and put bac n uor chop pmentos, pc es, and
onon fne add saad dressng the day sandwches are used.
MRS. AUDE U ER, wfe of ongressman uer (Ar ansas).
SAND I H RO S
ottage cheese Sced bread
Butter Parsey sprgs
ream
or down cottage cheese wth soft butter and cream unt t s easy to
spread pace on thn sces of bread roed up around a sprg of parsey so that
the sprg stc s out of one end of the sandwch pace sandwches together and
te wth nap n unt tme to serve.
MRS. OHN . SOHA ER, wfe of e - ongressman Schafer ( sconsn).
SHI A AH SAND I H
2 tabespoonfus butter 2 tabespoonfus ground onon
2 tabespoonfus ground green pound cheese, cut nto bts
pepper (n meat grnder) teaspoonfu sat
cupfu tomato uce, straned 2 tabespoonfus cream
from can 1 egg, we beaten
Met butter add pepper and onon coo 2 mnutes add tomato uce
coo 3 mnutes add cheese and sat coo over sow fre unt cheese s
meted add cream, eggs, and pnch cayenne pepper coo 2 more mnutes,
strrng constanty when coo, spread on bread. A nce sandwch s made by
spreadng on sce of bread, rong t, and fastenng wth toothpc put nto
oven and brown remove toothpc and serve.
MRS. DUN AN U. ET HER, wfe of Senator etcher ( orda).
TEA SAND I H
Sce sandwch bread very thn cut nto rounds wth arge coo e cutter
spread eveny wth sghty softened butter spread very eveny wth cream
cheese dust some wth fney chopped Engsh wanuts dust others wth fney
chopped hard-boed egg yo s dust others wth fney chopped green peppers.
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SAND I HES AND I INGS 485
ary wth a dustng of papr a, parsey, or wth fney chopped maraschno
cherres do not cover arrange tastefuy on arge pates.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
A TERNOON TEA SAND I H
1 cupfu cream of pmento cupfu mnced green pepper
cheese cupfu mnced ceery
Beat mayonnase nto cheese and, when free from umps, add ceery and
pepper spread on whte bread.
MRS. ED ARD oOT, wfe of e - ongressman ogt ( sconsn).
ATER RESS RO ED SAND I H
ater cress, fney chopped, re- Mayonnase, sma amount of
ectng arger stems resh bread, thny sced
Sat and pepper Softened butter
M sma amount of mayonnase wth chopped cress trm off crusts from
bread spread wth butter, then cress, and season sparngy ro uc y and
fasten wth toothpc s nsert a eafy sprg of cress n each end of the tte
ros et stand severa hours n a covered stone ar, n a cod, pace, wth a
damp nap n under the cover remove toothpc s before servng. These water
cress sandwches may be made wthout rong cut n tranges or cut wth
fancy shaped cutters.
MRS. GEORGE . NORRIS. wfe of Senator Norrs (Nebras a).
AN HO , SARDINE, RAB, OR OBSTER I ING OR
SAND I HES
3 eggs, hard boed obster, same bu of, or
2 tabespoonfus butter rab meat, same bu of
6 anchoves, or emon uce, a tte of
6 sardnes, boneess, or Pc e or cucumber, sced
Met butter add mnced fsh meat and eggs run through meat grnder
soften wth emon uce add sce of pc e or cucumber.
MRS. DUN AN U. ET HER, wfe of Senator etcher ( orda).
HEESE I ING OR SAND I HES
2 tabespoonfus butter 1 cupfu m
teaspoonfu mustard 1 cupfu cheese, grated
2 tabespoonfus four Sat and pepper
Met butter str n four add m graduay et thc en add cheese beat
unt smooth ths w eep for a wee ether pmento or oves add favor
to ths fng.
MRS. ED ARD M. BEERS, wdow of the ate ongressman Beers (Pennsyvana).
DRESSING OR SAND I HES
(Keep a Botte on Hand)
3 eggs, beaten stff ayenne, dash of
3 tabespoonfus sugar 1 tabespoonfu mustard, ds-
1 cupfu cream, sour or sweet soved n , cupfu vnegar
1 teaspoonfus sat Butter, sze of egg
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486 THE ONGRESSIONA OOK BOOK
Bo a together n doube boer unt neary as thc as custard remove
from fre add butter.
MRS. r.. KKN'K . EA, wfe of ongressman ea ( aforna).
EGG SAND I H I ING
10 eggs, hard boed 1 pepper, green
M eggs wth mayonnase add pmento, f desred.
The ate MRS. ED ARD M. IR IN (Inos).
NUT SAND I H I ING
Banch 1 cupfu of umonds, 1 cupfu peanuts, 1 cupfu of fberts add 1
cupfu pecans grnd 3 tmes through meat grnder ast tme add cupfu
water and beat thoroughy, addng a tte sat pot and eep coo. The day
the sandwches are made, beat n 1 uart heavy cream add 1 cupfu sugar.
Ths m ture w f 100 sandwches.
MRS. OHN MORRO , wfe of e - ongressman Morrow (New Me co).
ORANGE MARMA ADE SAND I H I ING
1 cupfu orange marmaade cupfu pecan nuts, cut fne
ream cheese, grated
M spread on very thn whte bread.
AIRN. .MII, G NDERSON, wfe of e -Governor of South Da ota.
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SOUPS
THE MAKING O STO K OR SOUPS
(Ths Serves 6 Persons)
The average chef and housewfe throw nto the garbage pa potato pee-
ngs, ceery tops, outsde eaves of ettuce and cabbage, water n whch onons,
carrots, and spnach have been boed, stea , roast beef, and vea bones these,
f boed down and propery favored, ma e an e ceent stoc as a bass for
soups and graves of a nds. The base of one's stoc s the water n whch
the vegetabes are coo ed add:
ea, beef, preferaby marrow 1 bunch parsey
and stea bones 1 bunch of ceery or tops of
1 to 3 potatoes, accordng to severa bunches
sze, wth pee Outsde eaves, accordng to
1 to 3 carrots wth pee, accord- taste
ng to sze O ra, accordng to sze and taste
1 to 3 onons, accordng to sze 2 tabespoonfus barey
f whte, use s ns use tops 1 tabespoonfu rce
nstead of the onons f Pepper, sat, and papr a to taste
ee s or sprng onons
ash and scrub vegetabes and bones cut vegetabes nto peces smmer
sowy for at east 4 hours Ms hour w suffce f pressure coo er s used stran
through fne seve ths s a foundaton for any soup or gravy.
us. ANTHON . GRrrN, wfe of ongressman Grffn (New or ).
ASPARAGUS SOUP
(Abo hestnut Puree)
1 uart water 1 eve tabespoonfu butter
1 can asparagus 1 heapng teaspoonfu four
1 pnt cream Sat and whte pepper
Put water and the asparagus on and et bo 30 mnutes press through a
seve put the water and asparagus n a doube boer thc en wth the four
and butter add seasonng and ust before servng add the cream serve very
hot. or chestnut puree ma e as above, usng banched chestnuts nstead of
asparagus.
MRS. SAMTI . . MA OR, wdow of the ate ongressman Ma or (Mssour).
A O ADO BOUI ON
1 can chc en broth 2 tabespoonfus coo ng sherry
ater, e ua amount 1 medum or 2 sma avocados
can cam bouon, cear hpped cream
M chc en broth and cam broth heat ppng hot pee and cube avoca-
dos, puttng teaspoonfu n each bouon cup sprn e wth a tte sat ust
487
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488 THE ONGRESSIONA OOK BOOK
before ta ng broth from fre, add sherry pour hot ud over avocados top
wth whpped cream dust wth parsey and dash of papr a serve at once.
MRS. RANK H. BU K, wfe of ongressman Buc ( aforna).
BEE BROTH ITH BAR E
7 ounces carrots, pnt 41/ ounces barey
7 ounces turnps, pnt Pnch of pepper
4 ounces onons, pnt 1 tabespoonfus butter
ee gaon stoc
pound beef scraps, dced 1 tabespoonfu sat
Dce the vegetabes fry ghty n butter add the barey, beef, and the
stoc season garnsh wth coarsey chopped parsey ths serves 10 persons.
Hote ord, ashngton, D. .
BEST BEAN SOUP
(Serves 6 or 8 Persons)
1 pnt dry ma or navy beans 1 eve teaspoonfu sugar
1 arge cupfu canned or crushed 1 tabespoonfu four
tomato Sma yeow or whte onon,
1 sma (not too hot) red pepper uartered
6 whoe coves Butter, sze of sma egg
2 eve teaspoonfus sat
Pc over beans wash and put to soa at nght, we covered wth water
pour off water remanng n mornng and, f beans are very od or dry, bo up
uc y n cod water to whch 1 heapng teaspoonfu of ba ng soda has been
added pour off ths and cover we wth cod water add onon, coves, and
raw pepper bo brs y unt the shes can be bown oose when hed n spoon
when neary done, add sat and tomatoes, the ast 15 mnutes. Remove from
fre and press through sma-hoed coander or strong seve nothng but s ns,
coves, etc., shoud reman return to fre add sugar and we-smoothed four
as n ma ng gravy aow to bo up to coo four add butter at ast moment
and serve n generous portons wth sma, crsp, brown bread cubes, or browned
bread crumbs, or crsped bread stc s.
Ths m ture ma es a hearty wnter uncheon dsh and mproves wth re-
heatng. ma beans ma e a sghty more decate soup, but made wth any
dry beans t tastes " e more" and can be ept a wee , cod. A amb chop
or sma pece of good beef, coo ed wth the beans and removed before stran-
ng, adds to the favor and s tsef mproved by the process. Papr a can be
added when ready to serve or a tte whte pepper f red peppers are not at
hand.
MRS. AMES A. Mn us. wfe of ongressman Meets (Inos).
B A K BEAN OR PEA SOUP
1 pnt of beans or peas 1 hard-boed egg
1 sma ham bone 1 sced emon
1 wne gassfu coo ng sherry
Soa beans overnght put n ette and cover wth water add ham bone
et bo 2 or 3 hours when thoroughy coo ed, stran through seve when
ready to serve, add sherry, sced emon, and egg.
Mas. OHN II. SMA , wfe of e - ongressman Sma (North arona).
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SOUPS 489
IMA BEAN SOUP
1 cupfu ma beans, fresh 1 tabespoonfu four
1 pnt m , rch tabespoonfu sat
3 tabespoonfus butter cupfu cream
oo and mash ma beans met butter add four, sat, and m coo n
doube boer before servng, add cream.
MRS. RI HARD S. A DRI H, wfe of e - ongressman Adrch (Rhode Isand).
BEET BORS H ITT E RUSSIA
2 arge beets, boed 1 grated raw beet, uce of
1 uart vea stoc 1 cupfu whpped cream
1 emon, uce of 1 egg whte
1 teaspoonfu sugar
Grate boed beets add to stoc and uce of emon and sugar smmer for
5 mnutes add uce of raw beet s ueeze through cheesecoth scad str n
whpped cream serve hot or ched garnsh wth stffy beaten whte of egg.
MRS. AI,TER K. K , wfe of e -Ambassador Edge.
BOUI ON
5 pounds round stea 4 medum carrots
1 pound beef ver 2 green peppers, seed removed
2 arge sta s of ceery can tomatoes
ut everythng n peces add 5 uarts of water sat coo a day down to
2 uarts stran ne t day s m add 2 whoe eggs bo up once stran.
MRS. GU DESPARD GO P, wdow of the ato Senator Goff ( est rgna).
BOUI ABAISSE
Ths Bouabasse a nobe dsh s
A sort of soup, or broth or brew,
Or hotchpotch of a sorts of fshes,
That Greenwch never coud outdo
Green herbs, red peppers, musses, saffron,
Soes, onons, garc, roach, and dace
A these you eat at Terree's Tavern,
In that one dsh of Bouabasse I
M. THA KERA .
1 pound fet of soe cut n 1 emon, uce of
peces 2 sces emon pee, thn
4 tabespoonfus butter 2 cupfus bong water
Meat 1 sma obster, or 2 cupfus soup stoc
1 can obster meat 4 tabespoonfus coo ng sherry
1 cupfu shrmps or orange uce
1 onon sced thn teaspoonfu sat
2 tabespoonfus ceery, mnced teaspoonfu curry powder
Heat butter n a pan add soe, obster, shrmps, onon, and ceery coo
5 mnutes add emon uce, emon pee, and bong water add soup stoc ,
sherry or orange uce, sat, and curry powder beat pour over sces of toast
nto hot pates serve.
O D RE I E.
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490 THE ONGRESSIONA OOK BOOK
A 'S HEAD SOUP
1 caf's head Bay eaf
3 pounds vea and nuc e Ktchen bou uet
8 uarts water 2 tabespoonfus browned four
Sat and pepper Sherry wne
Bo meat n water unt meat fas away from bones coo stran add
cut-up meat add pepper, sat, and bay eaf thc en wth four burned brown
to dar en, add tchen bou uet add sherry before servng, or aow each
person to add t to taste at tabe. Sherry wne evaporates, so ths soup shoud
be served at once after the wne s added.
MRS. ERNEST . MAR AND, wfe of ongressman Marand (O ahoma).
MO K A 'S HEAD SOUP
5 cans moc turte soup 3 pounds chopped meat or ham-
2 emons or sherry wne burger
Add meat to soup bo thc en use emons cut up nstead of sherry f
you prefer, addng ust before servng.
MRS. ERNEST . MAR AND, wfe of ongressman Marand (O ahoma).
REAM O AU I O ER SOUP
caufower cupfu cream
1 pnt stoc , chc en or vea 1 tabespoonfu four
preferred teaspoonfu sat
1 pnt m Pepper
Soa caufower n cod sat water 1 hour coo caufower 30 mnutes rub
through puree straner heat stoc , m , and cream add caufower and sea-
sonngs thc en wth four.
Mas. MARTIN DA , wfe of e - ongressman Davey (Oho).
POT AGE REME DE HOU- EUR, AU HOU DE BRU E ES
1 pound caufower tabespoonfu four
pound Brusses sprouts 6 cupfus consomme
t pound cream Sat
2 tabespoonfus butter Pepper
oo caufower n bong water about 5 mnutes fnsh coo ng n con-
somme when coo ed, pass through coander eep consomme n warm pace
coo Brusses sprouts n enough sat water to cover do not coo unt too
soft ta e dsh and coo butter and four not too brown, addng the consomme
and the pur e of caufower eep bong few mnutes put cream n servng
dsh and remander of butter add consomme, very warm, sat and pepper add
Brusses sprouts serves 6 persons.
MRS. ERNEST . MAR AND, wfe of ongressman Marand (O ahoma).
E ER SOUP
1 head ceery 1 tabespoonfu four, eve
1 pnt water 1 tabespoonfu butter
1 pnt m , rch 1 cupfu whpped cream
ut we-ceaned ceery very fne coo unt soft n the water pass through
straner heat m n doube boer add four and butter creamed add sat
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SOUPS 491
and pepper to taste to ths add the ceery puree before servng, add whpped
ream.
MES. GEOROE v. NORRIS, wfe of Senator Norrs (Nebras a).
HI KEN BROTH
3 pounds chc en Pnch of pepper
1 teaspoonfu sat 2 tabespoonfus rce
3 pnts cod water
Thoroughy cean chc en remove the fat separate at the onts put n
ette wth the cod water et stand hour heat very sowy et smmer 3
hours s m off fat add rce and seasonng, f desred, and 1 sma onon coo
unt rce s soft, then stran f possbe, coo the day before usng et stand
n coo pace remove a fat before reheatng an od fow, not too fat, s best
for broth.
MRS. GEOROR M. OUNG, wfe of e - ongressman oung (North Da ota).
HI KEN SOUP
(A favorte of Senator Norrs)
1 chc en 1 cupfu chc en meat
cupfu rce Sat and whte pepper
Ma e rch chc en bouon 1 fow w ma e about 4 cupfus ta e out
meat stran bouon et fat rse and remove reheat the bouon and n t
coo the rce when rce s amost done, add 1 cupfu fa ed chc en meat
season wth sat and whte pepper put a dash of papr a n each soup pate.
MRS. GEORGE . NORR.IS, wfe of Senator Norrs (Nebras a).
HI KEN E ET SOUP
(Serves 6 Persons)
1 uart chc en stoc 4 egg yo s
1 cupfu tabe cream 1 cupfu whppng cream
Add tabe cream to the stoc , whch has been ghty seasoned, and heat
to the bong pont pour sowy over the beaten eggs and return to the
stove when the m ture s very hot, but not bong, add the whpped cream
serve mmedatey.
MRS. AMES I. AR E , wfe of ongressman arey (Indana).
AM HO DER
2 dozen cams, cut n peces 2 cupfus water
6 sces bacon, cut n sma 1 pnt m
peces teaspoonfu sat
2 arge onons, sced 1 tabespoonfus four
3 medum potatoes, dced 1 cupfu tomatoes
I tabespoonfus butter Pepper to taste
1 teaspoonfu papr a
Add 2 cupfus water to cams and uce coo 30 mnutes met butter n
fryng pan add bacon, potatoes, and onons fry decate brown add tea-
spoonfu papr a add ths to the cams wth 1 cupfu of tomatoes and coo for
15 mnutes add 1 pnt of m thc en wth 2 tabespoonfus of four brng
to a bo and serve.
MES. GU E. AMPRE , wfe of e - ongressman ampbe (Pennsyvana).
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492 THE ONGRESSIONA OOK BOOK
AM HO DER
pound sat por , dced 1 uarts m
1 onon, sma, shaved thn 1 uart cams, ta en from shes
2 cupfus whte potatoes, raw, pound butter
peeed, dced 4 tabespoonfus four
1 pnt water 1 pnt cream
Rub butter and four together fry por and onon n an agate pot, n
whch chowder s to be made, unt a goden brown add water and dced
potatoes et coo 20 mnutes add cams bo 3 mnutes add m and
cream et come to the bong pont ta e some of the ud, add to the four
and rubbed butter str together unt t s smooth and creamy put a nto
the chowder pot et come to the bong pont season wth sat and pepper
serve wth pot bread or crac ers.
MRS. HAR AN . STONE, wfe of ustce Stone, of Ue Unted States Supreme ourt.
RHODE IS AND AM HO DER
1 pnt of cams, out of shes, or 1 cupfu stewed tomatoes
3 arge uahaugs 1 sma onon, thny sced
1 cupfu dced raw potatoes
Dce 1 sce of fat sat por and try out n fryng pan when browned thor-
oughy, remove uces of por and fry sced onon n the pan when onon s
brown, add about 1 pnt of water and et t get very hot, then pour nto a
saucepan to fnsh the chowder add the dced potatoes and et bo 2 or 3
mnutes.
Meanwhe have the cams, wth ther uor, cut up n a bow or f uahaugs
are used, put them through a chopper, savng the uor ( uahaugs gve a
better favor) add cams and uor to potatoes, whe coo ng season to taste
wth sat and pepper add the stewed tomatoes et a coo sowy unt ready
to serve.
The ate MRS. EREMIAH E. O' osNE (Rhode Isand).
MIN ED AM BROTH
1 uart m 1 tabespoonfu butter
1 can mnced sea cams Sat and pepper
Put m n doube boer add butter heat to bong pont season: add
cams thc en sghty serve wth bt of whpped cream.
MRS. MI TON . GARRER, wfe of e - ongressman arber (O ahoma).
EAR SOUP
4 pounds meat and bone 10 peppercorns
3 uarts cod water Pot herbs
1 arge onon 1 bay eaf
cupfu carrot 1 sprg parsey
cupfu turnp 1 pece ceery root
6 coves Egg whtes
ut the meat nto sma peces crac the bone soa n the cod water for
1 hour coo genty 6 or 7 hours add the vegetabes, fney chopped, and the
seasonngs coo 2 hours onger stran to 1 uart of stoc add the whte of 1
egg, beaten sghty, and the crushed she heat unt t bos bo 2 mnutes
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SOUPS 493
coo genty 20 mnutes remove the scum stran through musn severa peces
of emon rnd may be heated wth the stoc f desred f part of the meat and
vegetabes are browned, t mproves the coor and favor.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
E IED ONSOMME
or each uart of consomme aow 1 tabespponfu of granuated geatn
add 1 tabespoonfu coo ng sherry soa geatn n cupfu of cod water 10
mnutes heat consomme to bong pont add geatn str unt dssoved the
soup shoud be we seasoned and perfecty cear canned soup may be used
but must be straned through a doube thc ness of cheesecoth the sated
coo ng sherry now obtanabe adds greaty to the favor cod soup shoud be
rather sharp n favor add a few drops of tarragon vnegar or emon uce
pour soup nto bow set asde to become frm brea sghty wth a for when
rng bouon cups.
MRS. RIOHARD . E H, wfe of ongressman ech ( aforna).
ORN HO DER
4 ears corn, cut 4 tomatoes, peeed
1 onon 4 pads butter
3 ee s 4 tabespoonfus four
2 green peppers, sweet 1 uart m or stoc
1 cupfu cream
ut vegetabes, e cept tomatoes, n sma peces fry n butter about 5
mnutes, strrng constanty sprn e four over them str we pour n the
stoc or m add tomatoes season to taste bo for about 30 mnutes asty
add cream and butter m we wthout bong.
MRS. R. . DE ROUEN, wfe of ongressman De Rouen ( ousana).
ORN SOUP
1 dozen ears com 4 pound butter
4 eggs, hard boed 1 tabespoonfu four
ut off 6 ears grate 6 ears not too cosey cover cobs wth cod water
bo about hour remove cobs scrape out the hearts of the corn mash egg
yo s m wth four and part of butter thn wth water to the consstency of
cream chop whtes of eggs fne add a wth parsey to soup brng to bo-
ng pont.
MRS. . RO AND KIN ER, wfe of ongressman Knzer (Pennsyvana).
PUREE O ORN
1 can corn 1 pnt cream
3 cans water, measured n same 1 tabespoonfu four
can teaspoonfu sat
Butter, sze of egg teaspoonfu whte pepper
3 pnts m
Bo corn unt tender mash through a coander add m and cream
thc en wth butter and four strred together to a cream put through a fne
straner serve wth croutons or sma cubes of bread fred n butter. Puree
of peas, beans, caufower, and ceery may be made the same way.
MRS. ED ARD KEATING, wfe of e - ongressman Keatng ( oorado).
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494
THE ONGRESSIONA OOK BOOK
REAM O ORN SOUP ITH BUTTERED POP ORN
REAM O HEESE SOUP
t cupfu butter, meted
2 tabespoonfus four
1 cupfu md cheese, grated
Sat and pepper
1 uart m
2 tabespoonfus onon, dced
2 tabespoonfus carrot, dced
1 bade mace
2 egg yo s
Scad m wth onons, carrots, and mace str n butter and four unt
we bended brng to bong pont stran add grated cheese and str unt
cheese mets season add egg yo s serve wth croutons or thn toast.
MRS. THOMAS . BA ARD, wfe of e -Senator Bayard (Deaware).
URR SOUP
4 tabespoonfus butter 1 arge tabespoonfu four
1 arge onon 1 tabespoonfu curry powder
1 can of tomatoes, not straned 2 cupfus broth
Seasonng I pnts cream
Put 2 tabespoonfus butter and 1 arge onon, cut n peces, nto a ette
and fry a few mnutes add 1 can of tomatoes, not straned et smmer 1 hour
stran and season. In another ette put 2 tabespoonfus of butter and 1 arge
tabespoonfu of four coo a few mnutes then add the curry powder and
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SOUPS 495
2 cupfus of broth, any nd w do, and 1 pnts of cream et t bo up
season we. ust before servng, m contents of 2 ettes.
MRS. ORGA f G. Br.KEU'.v. a founder of the ongressona ub ( onnectcut).
ISH HO DER
(Serves 10 Persons)
4 or 5 pounds haddoc , or frm 1 pnt water
whte fsh, s nned, cut n 1 pnt cream
medum-szed peces 1 uarts m
pound sat por , dced pound butter
1 onon, sma, shaved thn 4 tabespoonfus four
2 cupfus whte potatoes, dced
Rub butter and four together fry the dced por and onon n an agate
pot, n whch chowder s to be made, unt a goden brown pee and dce the
raw whte potatoes add water, dced potatoes, and fsh to m ture cover et
smmer 20 or 25 mnutes unt fsh s tender add m and cream et come to
the bong pont add some of the ud to the butter and four str con-
stanty unt t s smooth and creamy put a nto the chowder pot et come
to the bong pont, strrng constanty serve n soup pates wth pot bread
or crac ers.
Mas. HAH AN . STONE, wfe of ustce Stone, of the Unted States Supreme ourt.
G OU ESTER ISH HO DER
4 to 5 pounds of fresh haddoc 4 cupfus dced potatoes, sze
1 uart water about nch
cupfu dced fat sat por teaspoonfu whte pepper
cupfu chopped onons 1 uart m
2 tabespoonfus four 2 tabespoonfus butter
1 tabespoonfu sat
Ta e 1 fresh haddoc , weghng between 4 and 5 pounds cut off head re-
move s n and ta and separate fsh from bac bone put head, s n, ta, and
bac bone to bo for 30 mnutes n a stewpan wth 1 uart of water dce sat
por and try out n another stewpan ust before the sat por begns to brown,
add onons and et them fry sowy for 5 mnutes add four to por whe
strrng brs y to avod stc ng on the pan have straned broth ready and add
t sowy to ths, whe strrng contnousy to avod umpng add dced potatoes
wth fsh cut n umps and smmer for 25 mnutes unt potatoes are soft add
to ths 1 uart of m whch has been scaded, aso sat, pepper, and butter
serve wth pot bread or soda crac ers.
HON. A. I' ATT ANDRE , Member of ongress (Massachusetts).
POTAGE REAM O EEK
Thn the tender parts of 6 or 8 ee s coo sowy for hour n butter,
ta ng care that they do not ose ther coor sat and sprn e wth gass of
water coo for 1 hour stran m the puree wth 1 pnt of bong m
bnd together wth 4 yo s of eggs add a pnch of whte pepper and a tte
nutmeg serve.
Mas. AEAM ,T. T'ornt. wfe of the e -Governor of Rhode Isand.
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496 THE ONGRESSIONA OOK BOOK
ETTU E SOUP
pound butter 6 eaves ettuce, shredded
1 uarts uns mmed m 3 medum onons, chopped fne
Use doube boer put butter n boer when meted, add ettuce and
onons cover and et coo 45 mnutes add 1 heapng coo ng spoonfu of
four m thoroughy add m str unt very smooth add sat and pepper
to taste ths serves 8 persons.
Mas. . DOUG ASS BU K, wfe of the Governor of Deaware and
daughter of the ate Senator oeman du Pont.
MUSHROOM SOUP
(Mary Rattey's Recpe)
1 pound mushrooms, chopped 1 pnt water, cod
fne 1 pnt cream, thn
Papr a 1 tabespoonfu four
1 pnt chc en stoc hpped cream
et mushrooms stand n cod water 2 hours smmer on sow fre about 30
mnutes stran uce add chc en stoc , we seasoned add cream and four
m ed n cod m unt smooth when perfecty smooth, run through a fne
straner ust before servng, add 2 tabespoonfus of whpped cream.
MRS. HERRERT HOO ER, wfe of the e -Presdent of the Unted States.
MUSHROOM SOUP
/2 or 2 pounds mushrooms 11/ - uarts chc en broth
Butter 1 pnt heavy cream
2 tabespoonfus four
Pee the mushrooms and chop fne brown n a generous amount of butter
sft over the four and brown add the chc en broth coo sowy for hour
or so add heavy cream season ust before servng.
MRS. RANK BU K, wfe of ongressman Buc ( aforna).
NOOD E SOUP
Noodes
Beat up 1 egg ght add pnch of sat add four enough to ma e a stff
dough ro very thn e thn pe crust dredge wth four to eep from stc -
ng et dry for 1 hour ro n a tght scro begn at ends sce nto strps
as thn as straws drop nto bong beef or chc en broth do not bo ong,
or they w fa to peces.
Soup
4 uarts water 2 onons
4 pound suet cabbage
1 pound round beef 4 carrots
pound bacon 1 head ceery
3 beets 1 parsey head
oo for 2 hours n water the suet, round beef, and bacon, cut n sma
peces add sat and pepper to taste and vegetabes cut n sma peces coo
1 hour.
MRS. E RERT S. BRIOHAM, wfe of e - ongressman Brgham ( ermont).
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SOUPS 497
OKRA SOUP
3 uarts prepared beef stoc , 2 cupfus o ra, sced across the
unstraned pod
1 arge can tomatoes 2 cupfus corn cut from cob
oo a together for 45 mnutes season to taste. Green pepper chopped
nto ths soup, when served, adds a decous favor.
MRS. THOMAS S. M MI AN, wfe of ongressman McMan (South arona).
OKRA GUMBO
1 medum round stea , cut nto 3 or 4 s nned tomatoes
sma peces pod of pepper
Nec , wngs, bac , and gbets 1 pnts sced o ra
of 1 chc en 1 arge onon
rab fa es may be used nstead 1 tabespoonfu ard
of the chc en Sat and pepper to taste
2 or 3 sces of bacon or ham
Put the ard nto the soup ette when hot, add the chopped stea , chc en,
ham or bacon, chopped onon, and garc str unt partay brown add 1
uarts of bong water cover et bo for hour partay fry the o ra
add the chopped tomatoes, pepper, and seasonng add ths m ture to the
bong ngredents et coo unt the o ra s tender serve very hot wth
boed rce after removng the chc en and meat.
MRS. BO I AR E. KEMP, wdow of the ate ongressman Kemp ( ousana).
OKRA SHRIMP GUMBO
4 pounds o ra 1 sma can tomato sauce
gaon shrmp Red pepper and sat to taste
1 arge onon and cove of 1 gaons of stoc
garc
ut o ra n sma round peces four wth 4 tabespoonfus of four fry n
hot ard unt brown add tomatoes, onon, sat, pepper, and garc, and put
nto the stoc coo for 2 hours add shrmp, 1 hour before servng, whch
have been scaded and peeed serve wth boed rce ths recpe serves 12 per-
sons.
MRS. HENR . TN UA, wfe of the e -Governor of ousana.
SOUTHERN GUMBO
(O ra-Tomato)
1 pnt canned tomatoes 1 pnt canned o ra
ry crsp a few sces of bacon ta e bacon out fry some onons, sced, n
ths grease unt brown pour n tomatoes and o ra coo unt done add sat
and pepper to taste put bacon n before servng.
MRS. A OR . MI IGAN, wfe of ongressman Mgan (Mssour).
O STER BIS UE
1 uart oysters, reservng the 2 tabespoonfus m , cod
uor Sat
1 uart m ayenne pepper
4 tabespoonfus butter eery sat
4 tabespoonfus four Mace
2 eggs, ghty beaten emon uce, few drops of
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498 THE ONGRESSIONA OOK BOOK
hop the oysters add eggs, 2 tabespoonfus of m , and chopped oysters to
the uor heat to the bong pont stran through a coander ma e a whte
sauce of the uart of m , four, butter, and seasonng add uor m ture
add emon uce ust before servng ths soup serves 10 persons.
sg. I'E.M:I. P. )(.u':,n, e - ongregswoman and wdow of
the ate ongressman Odfed (Ar ansas).
BIS UE O O STERS
1 pnt oysters 1 teaspoonfu sat
2 tabespoonfus butter teaspoonfu pepper
2 tabespoonfus four 4 cupfu whppng cream
3 cupfus m Papr a
ean oysters add enough water to oyster uor to ma e 1 cupfu coo
oysters n ths uor unt edges cur dran chop very fne or pound to a pup
met butter str n four and sowy add m , strrng constanty season wth
sat and pepper add oyster uor brng to bong pont coo over hot
water for 20 mnutes whp cream unt stff fod nto soup ust before servng
serve sprn ed wth papr a.
MRS. E S GOOD KOONT , wfe of e - ongressman Goody oontz ( est rgna).
O STER GUMBO
1 pnt oysters can o ra
4 cupfus fsh stoc can tomatoes
cupfu butter Sat to taste
1 tabespoonfu chopped onon Pepper to taste
ean, pc over, and parbo oysters dran add oyster uor to fsh stoc
coo onon 5 mnutes n the butter add to stoc add o ra, tomatoes
heated and oysters, draned from some of ther uor, and remanng butter
season wth sat and pepper. sh stoc s the uor obtaned by coverng the
head, ta, s n, bones, and sma uantty of fesh adherng to the bones of
fsh wth cod water, brngng sowy to bong pont, and smmerng 30 mnutes
and stranng.
MRS. HAR .ES . ESTER , wfe of e - ongressman Esterfr (Pennsyvana).
SUPREME O O STER SOUP
Scad 1 pnt of oysters n ther own uor stran reserve the uor fney
chop the oysters to the uor add:
3 cupfus hot water 1 ee
bay eaf 1 sta ceery
1 cove 1 sprg parsey, chopped fne
1 sce onon cupfu washed rce
Brng to the bong pont et smmer for 40 mnutes stran season to
taste wth sat, papr a, and a bt of mace add:
1 cupfu m 1 beaten egg yo and the
cupfu cream oysters
Str for a moment or two unt thc ened serve mmedatey.
MRS. . S OAT ASSETT. a founder of the ongressona ub (New or ).
PEA SOUP
1 pound spt peas Bone from shan of ham
3 uarts cod water
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SOUPS 499
Soa peas overnght n water to cover dran add 3 uarts of water, ham
bone, and a tte sat coo y sowy 7 hours put through coander serve wth
croutons.
MRS. HAR OURT . PRATT, wfe of e - ongressman Pratt (New or ).
S ANDINA IAN PEA SOUP INTER DISH
(Serves 6 or 8 Persons)
1 pnt green or yeow spt peas 1 sma red (not too hot) pep-
1 good-szed por chop or a per
pece of fary fat, fresh por 2 eve teaspoonfus sat
1 yeow or whte onon 1 eve teaspoonfu sugar
4 coves 1 eve tabespoonfu four
Pc over, wash, and soa peas overnght n penty of water n mornng
pour off water remanng and, f peas are very dry or od, bo up n water
contanng 1 heapng teaspoonfu of ba ng soda pour ths off and bo n
penty of water, peas, onon uartered, coves, and por when neary done,
add sat and sugar remove from fre and press through sma-hoed coander
or seve nothng but s ns reman return to fre str n smooth four paste as
for gravy bo up to coo four and serve very hot wth toasted bread cubes,
or browned bread stc s serve preferaby n a deep bow rather than n
shaow pates. If meat s fat, add a tte butter ust before servng. Ths
hearty soup s good "9 days od" f ept cod and reheated when used.
UBS. AMES A. MKEKS, wfe of ongressman Mee a (Inos).
SP IT PEA SOUP
1 cupfu spt peas 3 tabespoonfus four
2 uarts water 1 teaspoonfus sat
2 tabespoonfus chopped onon teaspoonfu pepper
3 tabespoonfus butter 1 pnt m
ash the peas soa them overnght n cod water dran rnse thoroughy
add 2 uarts of cod water and the onon coo sowy unt soft rub
through a straner add the remander of the ud ma e a whte sauce coo
unt t s e thc cream coo a ham bone wth the soup to mprove the
favor.
ts. DE KE , wfe of ongressman Key (Pennsyvana).
PEANUT SOUP
2 cupfus peanuts, sheed 1 uart water
1 pnt soup stoc 1 pnt m
cupfu butter 1 sce onon
1 sta ceery 3 tabespoonfus four
Sat Pepper
oo the peanuts unt tender wth the onon and ceery n water press
through a seve add the soup stoc heat and str n a sauce made of butter,
four, and m season wth sat and pepper.
The ate MRS. RA PH O IER (Mssour).
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500 THE ONGRESSIONA OOK BOOK
POTAGE REME DES EGUMES ET PETITS POIS ET
HARI OTS ERTS
1 pound cabbage 3 tabespoonfus butter
pound cream 2 tabespoonfus four
pound carrots, cut round 6 cupfus consomme or water
pound turnps, cut round wth meat
pound fresh peas E tract, wne, vnegar, sat,
pound green beans, cut pepper
oo the cabbage n bong water for a few mnutes ta e of the con-
somme and coo n t for 3 hours the cabbage, carrots, and turnps pass through
coander at the same tme coo the remander of the consomme, the green
beans, and peas 1 hour add to the puree. If the potage s not suffcenty
creamy, add a tte four and coo for a few mnutes put the cream n a
servng dsh, wth a tte vnegar for acdty put n the potage, m ed together
taste t add sat and pepper to taste.
MRS. E. . MAR AND, wfe of ongressman Marand (O ahoma).
SA MON SOUP
1 can samon or 1 pound of fresh 1 tabespoonfu butter
boed samon 1 cupfu bong water
1 uart m hpped cream
2 tabespoonfus four Pnch of sat
Pc out a bone, s n, and f canned samon s used, pour off o shred t
as fne as possbe bo m thc ened wth four and butter, and rub to a
cream wth 1 cupfu of bong water add thc enng and samon bo sowy
2 mnutes stran ths m ture through four sfter nto tureen nto whch has
been put sat and whpped cream pour soup over t.
MRS. RORERT . GAMB E, a founder of the ongressona ub
and wfe of e - ongressman Gambe (New or ).
SPINA H SOUP
1 cupfu coo ed spnach 1 uart beef cear soup stoc ,
1 tabespoonfu fney chopped or 2 cans canned consomme
onon or bouon
1 tabespoonfu butter
Put spnach, chopped fne, and onon wth butter, nto a fryng pan brown
sghty add beef stoc and coo .
MRS. REDERI E R. EH BA H, wfe of ongressman ehbach (New ersey).
SPINA H SOUP, REAM
2 cupfus spnach pup 2 tabespoonfus four
1 uart soup stoc , or 1 uart to 1 cupfu cream
m Sat
1 tabespoonfu butter Pepper
ash thoroughy and bo spnach unt tender chop and nb through a
seve. To the pup add soup stoc or m , or of each rub four and
butter together put ths n soup over the fre str atogether unt t thc ens
a tte season wth sat and pepper add cream beat we wth an egg beater
serve hot.
The ate MRS. OS AR KE ER (Mnnesota).
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SOUPS 501
S OT H BROTH
( rom a Scotch amy)
1 sma whte turnp 1 cupfu pear barey
2 medum carrots 1 cupfu rce
head ae or cabbage 1 arge beef shan
4 arge ee s or onons Sat and pepper to taste
1 can peas
Put through food chopper the turnp, carrots, ae or cabbage, and ee s or
onons coo a together e cept peas, whch are added ast may be ept n
coo pace and reheated as needed.
MRS. DANIE A. REED, wfe of ongressman Reed (New or ).
S EDISH SOUP
2 sma carrots 2 tabespoonfus butter
cupfu fresh peaa 1 tabespoonfu four
1 pnt rch m Pnch of sat
1 cupfu cream 1 teaspoonfu chopped parsey
ut carrots n dces coo n sated water unt tender coo peas separate
met butter str n four add m and cream coo n doube boer add
carrots, peas, and sat add parsey before servng.
MRS. RIOHARD S. A DRI H, wfe of e - ongressman Adrch (Rhode Isand).
, TOMATO BOUI ON
(Hot or eed)
1 uart can tomatoes 1 teaspoonfu ceery seed
2 cans ampbe's bouon 2 teaspoonfus sat, pepper to
4 sma onons taste
2 cupfus water
Bo a the ngredents unt the tomatoes and onons are we done, then
stran and put bac on the stove to bo a few mnutes onger stran through
bag f served hot, t s now ready to use wth a sce of emon n cup. If
eed, soa 1 pac age of Kno geatn n 2 tabespoonfus of cod water when
dssoved, pour nto hot bouon when cod, serve wth sce of emon sprn ed
wth chopped parsey.
MRS. HI MOA ISTKR, wfe of Governor McAster (Tennessee).
TOMATO SOUP
14 uarts tomatoes, rpe 14 tabespoonfus four
14 sta s ceery, chopped 12 tabespoonfus sugar
7 onons, medum sze 4 tabespoonfus sat
14 bay eaves 1 tabespoonfu red peppers,
21 coves, whoe ground
1 pound butter, meted
The rpe tomatoes, ceery, and onons are chopped fne add bay eaves and
coves bo together 30 mnutes stran add other ngredents coo a to-
gether sea n cans whe hot when wanted for use, heat soup n ette add
pnch of sat when hot, add 1 uart sweet m .
MRS. KNUTE HI , wfe of ongressman H ( ashngton).
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502 THE ONGRESSIONA OOK BOOK
REAM O TOMATO SOUP
1 uart m Sprg of parsey
1 tabespoonfu butter 1 bay eaf
1 pnt tomatoes Bade of mace
1 teaspoonfu sugar 2 tabespoonfus four
teaspoonfu soda
Stew tomatoes wth bay eaf, parsey, and mace 15 mnutes put m n
doube boer when hot, add butter and four str unt t thc ens press
tomatoes through a seve add sugar, soda, and then thc ened m .
MRS. f'.M, E. MAPES, wfe of ongressman Mapes (Mchgan).
GREEN TURT E SOUP
In e ua amounts of consomme and chc en broth pace a few peces of
green turte meat cut n a sma dce shape brng ths to the bong pont re-
move from fre pace n consomme cups add a few drops of synthetc Ament-
ade or sherry wne, a few peces of hard-boed yo of egg, and top off wth
a pnch of fney chopped parsey, whch w have been washed and dred be-
fore serve a sce of emon n a sde dsh so that the guests may use t at
ther w to obtan the fu beneft of ths soup, t shoud be prepared ust
before the guests arrve serve hot.
MRS. OHN v. MARTIN, wfe of the e -Governor of orda.
EGETAB E SOUP
(Od-fashoned)
1 meat bone, fu of meat 2 carrots
1 can tomatoes onon
1 teacupfu o ra, fresh or 1 cupfu cabbage, arge
canned Sat and pepper to taste
1 bunch ceery, sma
Add about 3 or more uarts of water to ngredents bo sowy 1 hours
add sat and pepper about 20 mnutes before ta ng off the stove add rce or
a few tabespoonfus of oatmea f thc enng s desred.
MRS. O I ER H. ROSS, wfe of ongressman ross (Te as).
HAMBURGER EGETAB E SOUP
2 medum-szed potatoes 1 cupfu each of beans, peas, and
2 or 3 sma onons ma beans, or cupfu of
1 carrot the peas and beans f dred
1 turnp 1 pound hamburger
1 cupfu cabbage Season wth sat and pepper
1 or 2 stc s of ceery eery sat or seed may aso be
1 cupfu tomato pup or ts used f you have not aready
e uvaent of fresh tomatoes put n ceery
Str hamburger up n cod water to prevent umpng chop or dce vegetabes,
fne or coarse, ust as one woud for any other vegetabe soup put n at once
the vegetabes whch ta e a ong whe to coo and add the other ater f dred
vegetabes are used, t s we to coo those separatey unt about done and
then add t s not necessary to use the e act amount of vegetabes mentoned
and any of them may be eft out entrey, e cept t s we to use the tomato
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SOUPS 503
and onon any other eft-over vegetabes may be added f desred add enough
water to ma e soup, athough ths shoud be a thc soup.
MRS. OHN S. BENHAM, wfe of e - ongressman Benham (Indana).
RA KERS ROUTONS
(To Serve wth Soup)
No. 1. Spt common crac ers spread thny wth butter put n pan
ba e unt sghty browned.
No. 2. Arrange satnes n pan butter sghty sprn e wth grated cheese
ba e unt cheese s meted.
No. 3. ut bread stc s n haves engthwse spread thny wth butter
sprn e wth grated cheese seasoned wth sat and cayenne ba e unt decatey
browned.
Duchess rusts
No. 4. ut stae bread n -nch sces remove crusts spread thny wth
butter cut sces n -nch cubes put n oven ba e unt sghty browned
serve hot.
MR . ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
DUMP INGS OR SOUP
2 eggs, we beaten cupfu four
Pnch sat cupfu m
1 teaspoonfu sugar
Pour m ture nto pan contanng 2 tabespoonfus meted (not brown)
butter str unt coo ed, e scrambed eggs, but eep from brownng put
away to coo when ready to serve, beat 1 more egg m nto the coo ed
m ture drop by spoonfus nto the soup bo, wth cover on, for 10 mnutes
these dumpngs are very ght and never fa.
MRS. PAU OHN K A E, wfe of ongressman Kvae (Mnnesota).
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504 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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EGETAB ES
egetabes are chefy vauabe for ther paatabe favor and for the mneras
and vtamns they contan. hen vegetabes are eaten raw, a ther food
vaue and ther natura fresh favors are retaned. Starchy vegetabes and those
contanng arge amounts of ceuose are more paatabe to many f coo ed.
Ba ng s a desrabe method for coo ng vegetabes wth a thc outer cover
or s n. Ths retans the favor and food vaue, and the hgh temperature de-
veops favor n the outsde portons. egetabes wthout an outer s n to hod
n the mosture may-be ba ed n a tght casseroe or over the fre, f the vesse
can be tghty cosed and the amount of heat reguated so as to prevent burn-
ng. The cover can be ad usted at the end so as to aow the ast of the steam
to escape and ma e possbe the deveopment of favor whch comes from sght
brownng.
hen vegetabes are boed, vauabe consttuents are dssoved n the water.
Add ony a sma uantty of water and serve ths uor wth the vegetabes
f possbe, or use n soup stoc . Strong-favored vegetabes shoud be boed
wth the cover off to remove any e cess favor. If the cover s ept on, the
favors are retaned. oo green vegetabes uc y wth cover off to retan
green coor. The shorter the tme of coo ng most vegetabes, the more sats-
factory they are.
Season vegetabes smpy. Sat, pepper, butter, and the vegetabe uces
ma e the most satsfactory sauce. Deveop rather than hde the natura favors
of the vegetabes.
DR. ovss STAN E , chef of Bureau of Home Economcs, Department of Agrcuture.
ARTI HOKE BARIGOU E
(Stuffng 6 arge or 8 Sma Artcho es)
Ta e off the hard eaves of the artcho es bo the artcho es n water for
about 25 mnutes ta e out the nsde stuff wth the foowng:
2 ounces grated ardng por 5 tabespoonfus tomato sauce
1 arge onon 1 strand garc, sma
4 shaots 2 pnches fne herbs (chopped
pound ham, any nd e cept parsey and chev, .e., water
rgna ham parsnp)
emon, uce of Butter, pece of
1 pounds mushrooms 2 tabespoonfus bread crumbs
2 gasses whte coo ng wne 1 bay eaf, onon, carrot, pnch
2 tabespoonfus ove o of thyme
M onon and shaots, chopped fne, and coo ed n grated ardng por
add the ham and mushrooms, cut n dce form drop n garc and fne herbs
wth bread crumbs and 3 tabespoonfus tomato sauce et smmer for 15
mnutes ro the artcho es after stuffng n sce of ardng por and te wth
strng put n deep fryng or fat stewng pan wth onon, carrot, bay eaf, pnch
of thyme, and ove o smmer sghty for 15 mnutes add whte coo ng
505
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506 THE ONGRESSIONA OOK BOOK
wne coo n oven for hour ta e off, stran the gravy add 2 tabespoonfus
of tomato sauce, the uce of emon, and a pece of butter sat and pepper
to taste.
MRS. o-.n.s I-.MM - s's, wfe of the Attorney-Genera.
BOI ED ARTI HOKES
Soa n cod sat water for at east 5 mnutes, after carefuy oo ng over
for nsects pace compacty n a ette cover wth bong, sated water coo
unt tender. Some coo s add 1 tabespoonfu of emon uce and a coupe of
sces of onon to the water, whe others prefer a tny cove of garc, and
severa tabespoonfus of ove o eep the ette covered unt the artcho e
s coo ed, whch w be n about 20 mnutes, or when one of the eaves sepa-
rates easy from the bottom serve ether hot or cod, and wth mayonnase,
. rench dressng, or drawn butter.
MRS. AREN E . t.v wfe of ongressman ea ( aforna).
ARTI HOKE ENTREE
1 cupfu we seasoned cream 1 Bueh cheese pmento
sauce 3 arge artcho es
Met cheese n cream sauce add chopped artcho e hearts and soft ends of
eaves ba e n sow oven for 30 mnutes serve on toast or n rame ns ths
serves 4 persons.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
ARTI HOKES ITA IAN
6 artcho es, medum sze 2 cupfus rench bread crumbs,
1 cupfu Amercan cheese, dry
grated, or 2 tabespoonfus chves or onon,
1 pac age pmento cheese, chopped
grated Pepper, sat, and chopped
6 tabespoonfus ove o parsey to taste
Ro bread crumbs very fne chop chves or onons and parsey very fne
eve bottoms of artcho es and cut nch off top rub cheese nto bread
crumbs add seasonngs spread artcho e eaves apart and force m ture be-
tween petas pace n steamer and pour 1 tabespoonfu ove o n each art-
cho e steam for about 1 hour or unt very tender they may aso be coo ed
sowy n about 1 nch of water n a covered pan, addng water as needed, but
ths method ta es about 1 hours.
Mas. A.sr: H. BU K, wfe of ongressman Buc ( aforna).
GROUND OR ERUSA EM ARTI HOKES
3 pounds artcho es Mayonnase
eery, chopped Green pepper
Scrape artcho es bo unt tender m wth ceery, green pepper, and
mayonnase serve on ettuce.
MRS. ED IN BROUSSARD, wfe of e -Senator Broussard ( ousana .
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EGETAB ES
507
EGETAB E ASPI SA AD
ARTI HOKE RING
8 artcho es cupfu crac er crumbs
4 eggs Sat and pepper
pnt cream Garc, tte of
Rub through seve, hearts and scraped petas of artcho e, ma ng 2 cups of
pup add beaten yo s of eggs, cream, crac er crumbs, and seasonng fod n
ast, beaten whtes of eggs put n buttered uart rng mod and ba e 35 mn-
utes serve wth creamed chc en, sweetbreads, or shefsh.
MRS. T. . GEAR , wfe of e - ongressman Geary ( aforna).
RIKA'S ARTI HOKE OUIS RING
2 cupfus artcho e pup, coo ed 1 teaspoonfus sat
and straned cupfu rench dressng
cupfu stuffed green oves, cupfu ch sauce
cut n peces cupfu mayonnase
5 eggs, hard boed, chopped fne cupfu whpped cream
Soa 1 tabespoonfu geatm n cupfu cod water for 5 mnutes set cup
nto bong water unt geatn s dssoved m ngredents put n 1 uart
rng mod and ch n servng, f center wth any shefsh.
M:s. RANK 11. BU K, wfe of ongressman Buc ( aforna).
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508 THE ONGRESSIONA OOK BOOK
STU ED ARTI HOKES
Search carefuy for hdden nsects and wash we force the eaves apart so
that a dressng can be dropped between each eaf the dressng conssts of bread
crumbs, grated cheese, bacon that has been crsped and ground, a bt of garc,
and sat and pepper sprn e ths generousy nto the opened artcho e bud
put them nto a fat bottom pan pour 1 teaspponfu of o nto each artcho e
pour water nto the pan to the depth of 1 nch coo sowy for 25 or 30
mnutes eep the pan covered cosey serve hot or cod.
Mas. AREN E . EA, wfe of ongressman ea ( aforna).
BREADED ASPARAGUS
Bo asparagus n sat water unt tender dran dp n we-beaten egg, ro
n bread crumbs, and fry n butter.
MRS. ADO PH . SARATH, wfe of ongressman Sabath (Inos).
B A K BUTTER SAU E OR ASPARAGUS
Ta e 2 heapng tabespoonfus of butter to each bunch of asparagus brown
unt very dar but not burned remove the froth from tme to tme and str
constanty add 1 teaspoonfu of vnegar and 1 teaspoonfu of emon uce (or
the uce of 2 emon), a tte sat, pepper, and -, teaspoonfu of papr a
coo for a mnute t shoud be passed to pour over the tps of the asparagus.
MRS. REDERI K R. EH RA H, wfe of ongressman chbach (New ersey).
ASPARAGUS AND HEESE
Put fresh or canned asparagus n ayers, n buttered ba ng dsh wth rch
whte sauce and grated cheese between sghty brown put 1 tabespoonfu
chopped onon n 2 tabespoonfus of hot butter pour over top and sprn e
grated cheese and brown n oven.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
REAMED EGETAB E RO UETTES
Ta e 2 cupfus of chopped vegetabes potatoes, beets, carrots, corn, beans,
or onons any 3 or 4 nds one happens to have n the house season them
wth sat and pepper ma e a thc cream sauce made decous by addng 1
teaspoonfu of A- sauce m the sauce wth the vegetabes mod them nto
cro uettes fry them n very hot butter substtute. Ths s a savory and eco-
nomca dsh n pace of meat.
MRS. E. HART ENN, wfe of e - ongressman enn ( onnectcut).
DE I ED ASPARAGUS
1 or 2 sma-szed cans of 1 tabespoonfus chopped
asparagus tps or same onon
amount of fresh asparagus pound cheese, cut up or
can be used grated
2 hard-boed eggs, cut up
Put a together wth a rch cream sauce, we seasoned wth sat and pepper
dot wth butter ba e unt a nce brown.
MR8. Aur.KT B. A , wfe of e -Secretary of the Interor.
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EGETAB ES 509
ASPARAGUS OA
2 tabespoonfus butter 1 teaspoonfu sat
2 tabespoonfus four (coo ed Dash of cayenne
together) 1 cupfu cream added graduay
M bo 5 mnutes remove from fre add 1 cupfu coo ed asparagus tps
and 4 eggs, we beaten have ready a buttered mod. 1 uart sze, ned wth
coo ed asparagus tps and we draned turn n m ture set dsh n pan of hot
water ba e 30 mnutes n moderate oven turn out serve wth Bechame sauce.
Bechame Sauce
M 2 tabespoonfus butter, 2 tabespoonfus four, a tte sat, nutmeg, and
red pepper coo unt smooth add ' cupfu m wth 1 cupfu of hot stoc
when t bos, add 1 egg yo and 1 tabespoonfu of emon uce beaten to-
gether for 1 mnute.
MRS. . DI KINSON ETTS, wfe of e - ongressman etts (Iowa).
ASPARAGUS MOUSSE AINE
ash carefuy a arge bunch of tender asparagus rearrange bunch and te
wth strng coo unt tender dran remove the strng arrange on hot
servng dsh and pour over the foowng sauce: Beat the yo s of 3 eggs unt
ght and emon coored add a cupfu heavy cream and coo n doube
boer, strrng constanty unt the m ture thc ens add cupfu butter, 1
tabespoonfu emon uce sat and pepper to taste ths sauce shoud be
served as soon as made.
MRS. OHN H. SMITH I K, wfe of e - ongressman Smthwc ( orda).
ASPARAGUS ITH MUSHROOMS
1 can asparagus or fresh aspar- 1 teaspoonfu sat
agus. boed t teaspoonfu pepper
pound mushrooms t teaspoonfu papr a
4 tabespoonfus butter 2 cupfus m
4 tabespoonfus four 6 sces toast
Heat asparagus n doube boer n a pan met the butter, add four, sea-
sonngs, and then m coo unt thc and smooth add mushrooms s nned
and cut up coo unt mushrooms are done pace asparagus on toast and
pour sauce over.
Mas. A RKRT . BISSE , daughter of the e -Secretary of the Interor.
S A OPED ASPARAGUS
1 arge can asparagus, tender 2 cupfus amonds, banched
6 eggs, hard boed Bread crumbs
Ma e a thc rch cream sauce pace ayer of asparagus n ba ng dsh
wth ayer of sced eggs sprn e thc y wth amonds repeat unt dsh s
fed pour over t the hot cream sauce cover wth amonds and bread crumbs
pace n oven unt brown and we heated throughout.
MRS. RORERT RAMSPE K, wfe of ongressman Ramspec (Georga).
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510 THE ONGRESSIONA OOK BOOK
ASPARAGUS SOU E
1 can mammoth whte asparagus pnt cream
tps, preferaby De Monte's stc butter
1 cupfu grated Amercan cheese 1 tabespoonfu four
3 eggs s cupfu banched amonds
ut each pece of asparagus n 3 peces pace n casseroe m n amonds
add eggs, beaten we together, and cheese ma e a whte cream sauce by add-
ng butter and four to the cream coo sauce n doube boer set asde to
coo pour sauce nto casseroe and ba e n oven 20 mnutes must be served
at once.
MRS. ISTER HI , wfe of ongressman H (Aabama).
ASPARAGUS SOU E
1 sma can asparagus /, cupfu grated cheese
1 cupfu m 4 eggs
1 heapng teaspoonfu butter Sut to taste
1 dessertspoonfu four
ut asparagus n sma peces ma e cream sauce when done, str n cheese
str ths nto asparagus and et coo separate yo s and whtes, beatng each
separate str n yo s and fod n whtes ast put n greased ba ng dsh
sprn e wth bread crumbs and ba e 25 mnutes.
Mas. . . SA MON, wdow of the ate ongressman Samon (Tennessee).
BAKED BANANAS
Pee and scrape the fber from 6 rpe bananas ay n earthen ba e dsh
prepare a srup of the uce of 1 emons, orange, 3 tabespoonfus of granu-
ated sugar, 6 tabespoonfus of water pour over the bananas and ba e n a
sow oven for hour, bastng wth the srup unt easy perced by a for
ft carefuy to patter and pour over the srup remanng garnsh wth green
or red maraschno cherres serve hot or cod as an entree or vegetabe.
MRS. REDERI K . RO E, wfe of e - ongressman Rowe (New or ).
BAKED BANANAS OR BREAK AST
Seect nce whoe bananas wth unbro en s ns the red bananas are best
put nto an enameed pe pate wth 2 tabespoonfus of water for each banana
after pacng n dsh st s n about 1 nch aong top put n oven ba e for
about hour or unt bac do not coo too ong, or they w shrn and be
dry serve n s ns wth the ey whch has formed from the water.
MRS. KE PITTMAN, wfe of Senator ttman (Nevada).
BEANS A A EG PTIENNE
2 pounds green beans, cut 6 sces of bacon, dced fne
engthwse 1 cupfu dced raw ham
1 can tomatoes, medum 3 tabespoonfus sugar
2 arge onons, cut fne Pnch of soda and sat to taste
Put together n gass ba ng dsh wth cover and coo unt done.
MRS. RED A. BRITTEN, wfe of ongressman Brtten (Inos).
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EGETAB ES 511
BAKED BEANS
ash 2 pounds navy beans soa n u ewarm water overnght n the morn-
ng parbo the beans and n the very ast of the parbong, add 1 teaspoonfu
ba ng soda rnse n cod water dran n the bottom of the bean ar, put 2
arge tomatoes or 1 cupfu of canned tomatoes, 1 arge coo ng appe, 1 arge
onon, 1 tabespoonfu prepared mustard, cupfu moasses, 3 tabespoonfus
sat, cupfu vegetabe saad o put n beans cover wth water cover ar
ba e sowy 6 hours, addng water as needed the ast 2 hours, ba e rather dry
before addng water f necessary to brown, eave cover off durng the ast hour.
MRS. ARRO . BEED , wfe of ongressman Beedy (Mane).
O D- ASHIONED BAKED BEANS
1 pound whte marrow beans teaspoonfu sat
pound sat por onon, medum sze
teaspoonfu dry mustard 6 tabespoonfus cane srup
Soa beans overnght pace them n pan and bo on top of stove for about
1 hour beans shoud be covered we wth water add sat, mustard, srup, onon
cut fne, and sat por cut n peces add a tte pepper ba e n moderate oven
for about 3 hours, or unt beans are tender and brown don't aow them to
become dry eep them aways we covered wth water. If desred sweeter, 2
tabespoonfus sugar may be added wth the srup.
MKH. AMES O rENDEN, wfe of ongressman oUenden (Pennsyvana).
BAKED DRIED BEANS
1 pnt dred beans 3 tabespoonfus catsup
Saty water 2 or 3 strps of bacon
1 tabespoonfu moasses
oo the beans n saty water unt tender put n ba ng dsh and add
moasses, catsup, and a tte of the water that the beans have been coo ed
n ay 2 or 3 strps of bacon on top and ba e hour.
MRS. IAuv E. RO ROTTOM. wfe of e - ongressman Rowbottom (Indana).
BOSTON BAKED BEANS
2 cupfus aforna pea beans 1 teaspoonfu sat
teaspoonfu soda teaspoonfu mustard and
"1 cupfu moasses gnger
1 onon pound fat sat por
1 tomato or cupfu catsup
Soa beans a nght n cod water n mornng et come to a bo add soda
and dran n bean pot or casseroe, put moasses, onon, tomato or catsup, sat,
mustard, and gnger add beans and por f pot wth cod water ba e a
day, addng hot water as needed the ast hour remove cover et neary a the
water evaporate do not str whe coo ng.
The ate MRS. HAR ES . UNDERBI (Massachusetts).
ANNED STRING BEANS
1 pec beans cupfu cder vnegar
cupfu sat Enough water to cover we
1- cupfu granuated sugar
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512 THE ONGRESSIONA OOK BOOK
ash and strng beans n the usua manner pace n arge ette add the
sat, vnegar, and enough water to coyer we after they come to the bong
pont, coo 10 mnutes pace n gass ars whe hot, usng the uce so they are
covered.
MRS. OHN S. BENHAM, wfe of e - ongressman Benham (Indana).
OOKING STRING BEANS
2 pounds beans Sat
cupfu coo ng o Sma amount of hot water
1 sma onon, fney chopped
ash beans and cut n peces put o n ette add onon et fry for a
few mnutes add beans, sha ng we for severa mnutes to thoroughy m
beans and o add sat and hot water bo 2 or 3 hours accordng to tenderness
of beans do not et bo dry.
MRS. I IS . HA E , a founder of the ongressona ub
and wdow of the ate ongressman Hawey (Oregon).
ARRO OUNT BAKED BEANS
Soa 1 pnt navy beans overnght n water to cover then bo them n 2
uarts of water wth teaspoonfu soda unt s ns begn to crac dran off
water pace beans n bean pot wth pound of sat por scored on top pour
over the above the foowng: 3 tabespoonfus Porto Rcan moasses and 1
teaspoonfu mustard f pot neary fu wth bong water cover and pace n
hot oven unt we started, then moderate oven ony ba e unt beans are
tender for 2 or 3 hours add water f necessary, but et coo down rather dry
when done before removng from oven, uncover to brown serve wth coo ed
tomatoes and brown bread.
MRS. MARTIN A. MORRISON. wfe of e - ongressman Morrson (Indana).
RI O ES
3 cupfus pn beans cupfu sat por , chopped fne
1 arge button garc, chopped 2 cans De Monte Spansh sauce
fne
over beans wth penty of water bo 5 mnutes pour off every bt of
water cover we wth hot water smmer 2 hours very sowy add por and
garc, ta ng care not to brea beans contnue to smmer 1 hours add
Spansh sauce smmer 20 mnutes. Do not aow beans to get dry durng
coo ng Spansh sauce may be added to sut taste.
MRS. HAR ES . O DEN, wfe of ongressman Goden ( aforna).
ME I AN RI O ES
Me can beans, pn Pepper
Bacon, sced h powder
Sat heese, grated
Bo the beans very sowy, unt done do not season whe coo ng fry
severa sces of bacon and add desred amount of coo ed beans to the fat
mash 1 cupfu or more of the beans, eavng the rest whoe season to taste
fry together about 5 mnutes tomatoes may be added f desred serve wth
grated cheese.
MRS. OHN HA STEPHENS, wdow of the ate ongressman Stephens (Te as).
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EGETAB ES 513
GREEN BEANS ITH SA T PORK
(Serves 8 Persons)
1 gaon fuy deveoped green gaon water
beans 1 dozen new potatoes, or as
pound fat sat por or bacon many as you e, of
1 tabespoonfu sat medum sze
Brea beans nto peces 1 nch n ength wash thoroughy pace n an ron
ette add por , sat, and water bo 2 hours after the beans have boed 1
hours, pace the potatoes on top and sat ghty repensh wth bong water
as needed, but when beans are thoroughy coo ed, very tte water shoud be
eft n the ette.
MRS. . . IE DS, wfe of the e -Governor of Kentuc y.
HOT A BEANS
Ta e enough yeow wa beans boed n sghty sat water to f a uart
ar or n the wnter tme 1 uart canned as above add 1 arge onon and /4
cupfu vnegar, dependng on strength of vnegar season wth sat and pepper
and 3 or 4 strps of sced bacon cut bacon n sma peces fry n s et add
vnegar, sat, and pepper and a sma amount of water f vnegar s strong sce
the onon pace n s et coo unt tender add beans, and f they are a-
ready tender, brng to the bong pont serve bo onger f not tender.
MRS. OHN S. BENHAM, wfe of e - ongressman Benham (Indana).
IMA BEANS
Bo the beans wth some ettuce seve t put n a pan wth ove o, sat,
sprng onons, hashed corander seeds, and sowy stew add a tte hot water
and bo sowy when they are boed, put n a dsh wth some sugar, and serve
t wth poached eggs on top.
SENUIs ,. u : DE IMA . SI A, wfe of the Ambassador from Braz.
PORK AND BEANS A A BRON
(Serves 6 Persons)
2 cupfus beans, arge, whte 1 teaspoonfu sugar
pound por , sat and fat hte pepper, papr a, Engsh
1 tabespoonfu moasses mustard, accordng to taste
ash beans thoroughy cover wth water soa 8 hours smmer wth por
for about 2 hours, or unt beans are tender add condments pour n ba ng
dsh sash the rnd of the por spread moasses over the por wth a sprn ng
of sugar ba e n a very sow oven about 2 hours.
MRS. ANTHON . GRI IN, wfe of ongressman Grffn (New or ).
RED KIDNE BEANS ITH SPAGHETTI
Stew 1 cupfu red dney beans, seasoned wth 1 teaspoonfu sat coo 1
cupfu spaghett unt tender ma e a sauce by coo ng 2 tabespoonfus mnced
onon n 2 tabespoonfus bacon fat unt softened add four to thc en and
cupfu tomato puree season we add to the spaghett a tte Parmesan cheese
pour beans (dry) on patter and spaghett around garnsh wth sces of crsp
bacon.
MRS. HA IK 8. NE , wfe of the e -Postmaster Genera.
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514 THE ONGRESSIONA OOK BOOK
SNAP BEANS
2 pounds snap beans, tender Pepper and sat to taste
t pound sde meat Onon, f desred
Snap and strng beans ta e 2 uarts of water put n pot wth the meat:
et come to a bo put n the beans, onon, pepper add sat when meat s
tender coo unt ud s reduced to 1 uart.
Mag. III'.M . U UA, wfe of the e -Governor of ousana.
TOMA A BEANS
Soa and put on to coo n the usua way 1 pnts bayo beans, or Spansh
red beans, wth a sma pnch soda and a pece sat por met 2 tabespoonfus
butter n pan, sce 1 medum-szed onon and brown n butter add 1 pound
round stea , dced, brown then add can tomatoes add above m ture to
beans wth enough water to eep ucy and bo unt done ust before servng
add 1 heapng tabespoonfu Grandma's Spansh pepper whch has stood
hour n cupfu cod water.
Mas. OHN E. RAKER, wdow of the ate ongressman Ra er ( aforna).
HAR ARD BEETS
oo beets as usua sce or cut n any desred shape ma e dressng as
foows: M cupfu sugar and tabespoonfu cornstarch pour on, strrng
constanty cupfu vnegar bo for a few mnutes add beets et stand on
bac of stove 30 mnutes before servng, add 2 tabespoonfus of butter.
MRS. I.. I:I:N( 1 . EA, wfe of ongressman ea ( aforna).
BRO O I HO ANDAISE
ean the brocco te n bunches, 1 bunch per person coo n sat water
unt tender serve on separate pate wth Hoandase sauce.
MRS. BEN . AIROHI D, wfe of e - ongressman archd (New or ).
ABBAGE AU GRATIN
Rnse n cod water 1 head of cabbage chop fne and et stand n cod water
15 mnutes drop cabbage n bong sated water and bo 8 mnutes, heatng
unt "hgh" prepare medum whte sauce, add sat and pepper to taste, and 4
tabespoonfus grated cheese when thc , add yo s of 2 eggs, whch have been
hard coo ed and chopped fne chop whtes fne, use casseroe, and arrange
ayers of cabbage, chopped egg and whte sauce top the casseroe wth bread
crumbs ba e 30 mnutes. aufower may be used nstead of cabbage, aso
onons.
Mss At' A O STEAD (Mnnesota).
BUTTERED ABBAGE
abbage s tenderest and dgestbe when chopped n cubes or sced as for
coe saw when t s thoroughy coo ed, put nto bong sated water for 10
mnutes dran and season wth butter.
MRS. KE PITTMAN, wfe of Senator Pttman (Nevada).
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EGETAB ES 515
ABBAGE ITH HEESE
cabbage, medum sze 1 cupfu whte Amercan cheese,
3 tabespoonfus four, eve cut up fne
pound butter Papr a, f desred
2 cupfus m
Shred cabbage put nto a pot of bong, sghty sated water bo 10
mnutes dran n coander add the foowng cheese sauce: M we together
four and butter, rubbed together add m graduay et bo unt smooth
add cheese, cut up fne coo unt cheese s thoroughy meted add sauce to
cabbage add papr a f desred ba e n pyre dsh 20 to 25 mnutes unt t
becomes a goden brown.
MRS. HAR AN . STONE, wfe of ustce Stone, of the U. S. Supreme ourt.
HOT REAMED ABBAGE
Sce a medum-szed head of cabbage very thn coo unt thoroughy
we done n ust enough water to prevent burnng season wth sat and a very
tte pepper add 2 tabespoonfus butter, cupfu sugar, and vnegar to ma e
ute tart et ths seasonng bo up we add cupfu cream heat thoroughy
but do not bo add 1 egg that has been beaten very ght.
MRS. ED ARD T. TA OR, wfe of ongressman Tayor ( oorado).
ABBAGE HEAD
2 pounds beef Sat
1 pound sat por , chopped 2 bscuts, soa ed n water,
Pepper e ua to about 2 sces of
Aspce or sage bread
M we parbo good-szed head of cabbage n sated water ta e out
carefuy turn bac outer eaves, remove center repace wth the ba of force-
meat, put eaves bac nto pace te n cheesecoth and bo for 2 hours n
sated water fnsh coo ng part of cabbage removed and serve for e tra.
MRS. AMES H. DA IDSON, wdow of the ate ongressman Davdson ( sconsn).
RED ABBAGE
( rom a New or Hote)
2 cupfus red cabbage, shredded 2 pounds sugar
pound butter Sat, vnegar, four
pound ba ng grease
oo frst wth butter and grease add sha e of sat sprn e on a tte
four add a tte vnegar add sugar coo unt tender.
MRS. MIOHAIS . PH AN, wfe of e - ongressman Phean (Massachusetts).
S A OPED ABBAGE
Ta e 1 head cabbage cut fne coo unt tender put n a ba ng dsh
pour over t a cream sauce add grated cheese cut s uares of buttered bread
and put on top or use buttered bread crumba, sprn ed over top ba e sowy
about hour.
MRS. AI. KN . URT.I , wfe of e - ongressman T'urow (Mnnesota).
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516 THE ONGRESSIONA OOK BOOK
S A OPED ABBAGE
3 cupfus cabbage, coo ed cupfu cheese, grated
2 cupfus whte sauce, medum Butter
1 cupfu bread crumbs, soft
M cabbage and whte sauce together put a ayer of cabbage n a greased
ba ng dsh add a ayer of crumbs and repeat process unt a the ngredents
are used sprn e wth cheese and dot wth butter ba e n a hot oven 20
mnutes or unt brown.
MRS. . N. NORTON, wfe of e - ongressman Norton (Nebras a).
ABBAGE STU ED DANISH
Pass through a chopper twce 1 pound of any nd of cod meat, a sma
onon, and a green pepper, wthout the seed season hghy wth sat, papr a,
nutmeg, and aspce m wth a beaten egg add 1 spoonfu of catsup and
enough water to mosten sghty bo a sma, frm cabbage for 20 mnutes
cut out the sta and f the cavty wth the meat cose t wth a sma pece of
sta ted on steam for 1 hour serve wth meted butter.
MRS. A TER E. EDGE, wfe of e -Ambassador Edge.
SAUERKRAUT
(German Recpe)
1 uart sauer raut Potatoes, fresh mashed
2 tabespoonfus oatmea heese, grated
8 n s a-por sausage, fresh
Pace sauer raut n bean pot, scatterng oatmea through t pace sausage
n s on top cover wth water pace bean pot n oven, tghty covered to
prevent odor from escapng bo 2 to 3 hours unt water s boed out or neary
so ft out sausages whch can be sghty browned, f desred serve on
separate dsh ft out sauer raut pace n casseroe cover smoothy wth 1
nch of mashed potatoes sprn e wth grated cheese pace n oven a few
mnutes serve hot.
MRS. MARTIN A. MORRISON, wfe of e - ongressman Morrson (Indans).
ARROT AKES
Ta e 2 pounds of tender carrots, scraped and boed mash we add sat.
3 tabespoonfus sugar, and 1 egg ro n bread crumbs as you woud potato
ca es and fry.
MRS. ED IN BROUSSARD, wfe of e -Senator Brotusard ( ousana).
G A ED ARROTS ITH MINT
12 medum carrots, parboed 4 tabespoonfus Swft's Sver-
unt tender eaf pure ard
cupfu granuated sugar 2 tabespoonfus mnt, chopped
cupfu water
Dssove sugar n water add to ard n cod fryng pan heat unt ard
mets add carrots and mnt coo unt carrots are gazed but not browned.
Sweet potatoes, parsnps, beets and sasfy may be gazed the same way, wth
or wthout mnt, vnegar or other speca favorng. The secret of gazng vege-
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EGETAB ES 517
tabes n fryng es n addng the sugar and water m ture to ard a a cod
fryng pan, as s descrbed above.
MRS. HESTER . BO TON, wfe of ongressman Boton (Oho).
AU I O ER
Remove eaves and soa a caufower 30 mnutes (head down) n cod water
to cover coo (head up) unt soft n bong, sated water to cover dran
pace n a ba ng dsh cover wth sauce sprn e wth cupfu grated Par-
mesan cheese ba e unt cheese s meted. P'or the sauce, met 2 tabespoonfus
butter add 2 tabespoonfus four str unt we bended pour on graduay,
whe strrng constanty, 1 cupfu chc en stoc brng to the bong pont add
' teaspoonfu sat, few grans pepper, yo s of 2 eggs (beaten sghty) and
cupfu grated Parmesan cheese.
MRS. U. S. GU ER, wfe of ongressman Guyer (Kansas).
STU ED AU I O ER
1 whte, sod caufower 3 or 4 mushrooms, chopped
1 teaspoonfu capers, chopped cupfu grated cheese
cupfu fne bread crumbs 1 cupfus cream sauce
Bo caufower n sated water unt amost done pace n ba ng dsh n
whch t s to be served remove sta and sma porton of heavy stems stuff
wth above ngredents we bended and mostened wth a porton of the cream
sauce pour over a the remanng cream sauce after stuffng, pace a thc
ayer of grated cheese and scatter remanng cheese over caufower pace n
a moderate oven and ba e unt a nce brown.
Mas. GEOROK . NORRIS, wfe of Senator Norrs (Nebras a).
E ER AND EGGP ANT
2 sta s ceery, or 1 arge sta Hoandase sauce
for each servng 1 eggpant
ut ceery sta to about 3-nch ength wash bo unt tender season
pare eggpant, cuttng n sces of an nch thc soa n sated water I1/
hours steam unt tender, about 20 mnutes brown n butter pace the rounds
on a gass servce patter pace ceery on the eggpant pour Hoandasc sauce
over t serve at once.
MRS. HARO D I KES, wfe of the Secretary of the Inter r.
E ER I TOR
eery, sma heads of Anchovy
emon Bac pepper bas, fney
Sat chopped
rench dressng Parsey
oo ceery n water wth sat and emon for 1 hour whe hot, put n
rench dressng et stand unt coo separate nto sze and ength desred
garnsh wth anchovy sprn e wth pepper bas and parsey.
MRS. RANK BU K, wfe of ongressman Buc ( aforna).
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518 THE ONGRESSIONA OOK BOOK
BRUSSE S SPROUTS AND E ER
1 uart Brusses sprouts 3 tabespoonfus four
1 cupfus ceery 1 cupfus m
3 tabespoonfus butter
Bo sprouts n sated water unt tender coo ceery n butter 10 mnutes
add four and m , ma ng whte sauce put a n ba ng dsh 30 mnutes.
Mss AURA O STEAD (Mnnesota).
ITA IAN E ER
ash 2 bunches of ceery and cut sta s n 2-nch sectons bo unt tender
beat 5 eggs as for omeet add 2 tabespoonfus ove o and 1 teaspoonfu
chopped parsey wth 1 cove mnced garc. Pace 1 spoonfu o n roastng
pan so that t w be we greased ay ceery on bottom eveny pour over
egg m ture dot wth cottage cheese and ba e unt sod cut n sma s uares
and serve as vegetabe or entree.
MRS. HO ARD S. EERSIDE, daughter of the ate ongressman Harmer (Pennsyvana).
STU ED E ER
ash ceery remove a strngs pace n water whe preparng foowng
paste:
cupfu nuts, chopped cupfu creamed cheese
cupfu stuffed oves, chopped
Season wth red pepper m thoroughy spread wth nfe on ceery.
Mss. I IAM M. MORUAN, wfe of e - ongressman Morgan (Oho).
I ING OR STU ED E ER
pound or 2 pac ages cream Onon uce to season, or
cheese 1 tabespoonfu chves, cut up
pound Ro uefort cheese fne
1 green pepper, medum sze
M cheese together, beng carefu to mash umps a out wth a for add
green peppers and onon uce cover fng wth papr a et set n ce bo
a few hours before servng.
HON. I IAM . GRAN IE D, member of ongress (Massachusetts).
BOI ED ORN
Hus corn, removng a s put corn nto fresh bong water to cover
bo rapdy for 5 mnutes remove from water pace on patter on whch a
nap n has been spread, coverng corn wth ends of nap n serve mmedatey.
Mas. ARTHUR H. GREEN OOD, wfe of ongressman Greenwood (Indana).
TO AN ORN
14 cupfus corn 1 cupfu sugar
1 cupfu sat
Pace m ture on bac of stove unt uce gathers pu to front of stove
bo 20 mnutes after sterzng cans, pac ths m ture nto them sea the
secret of ths s to press the corn tght nto cans and dp or force out a the
uce possbe.
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EGETAB ES 519
To use: After openng, put water on corn and dran off add more water
and et come to a bo dran and add water agan dran ths add butter and
a tte m .
Ms. . MKS R. I' ITI.N, daughter of the ate Senator atmer (South arona).
ORN HO DER
ut sat por nto tte cubes fry to a ght brown add 1 arge onon and
coo unt brown add 4 good-szed potatoes, sced, wth water to cover coo
unt done have 6 arge soda crac ers soa ed n a cupfu of m add ths
when potatoes are done add 1 can of corn, sat, and pepper to taste serve.
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
ES A OPED ORN
orn Butter, penty of
Bread crumbs Sat
cupfu m Pepper
Grease a ba ng dsh wth butter add a ayer of bread crumbs, then a
ayer of corn, and another ayer of bread crumbs use penty of butter, sat,
and pepper pour m over ths ba e 30 mnutes best corn dsh ever tasted.
MRS. ED IN . OHNSON, wfe of the Governor of oorado.
RESH GREEN ORN ON THE OB
Ths corn s tenderest when put n unsated bong water for not onger
than 2 mnutes serve mmedatey.
Hus. KE PITTMAN, wfe of Senator Pttman (Nevada).
ORN O STERS
Score the corn down the center of each row of grans, then wth the bac
of the nfe press out the pup, eavng the hu on the cob to every pnt of
pup aow:
2 eggs 1 dash cayenne
2 heapng tabespoonfus four 1 dash bac pepper
teaspoonfu sat
Beat the eggs separatey add frst the yo s to the corn, the sat, cayenne,
pepper, and four, then the whtes of eggs m genty put 2 tabespoonfus of
ard or butter n a fryng pan when hot, drop the m ture by spoonfus nto
t when brown on one sde, turn and brown the other serve very hot.
MRS. I IAM A. RODENRERG, wfe of e - ongressman Rodenberg (Inos).
ORN PUDDING
1 cupfu fresh corn, grated Sat
3 eggs, we beaten together 2 teaspoonfus ba ng powder,
1 cupfu m , sweet heapng
stc butter, meted
To corn, add eggs, m , meted butter and sat str together add ba ng
powder pour nto casseroe ba e 20 mnutes n oven must be served m-
medatey.
MRS. ISTER HI , wfe of ongressman H (Aabama).
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520 THE ONGRESSIONA OOK BOOK
ORN SOU E
4 ears of corn, cut each gran of 1 cupfu m
corn n haf engthwse, be- 1 teaspoonfu sat
fore cuttng from cob 2 eggs, separated
1 tabespoonfu butter 1 teaspoonfu sugar, heapng
2 tabespoonfus four Pepper
Met butter add four pour on graduay m brng to bong pont add
corn, seasonng, yo s of eggs, we beaten, and asty fod n whte of eggs
turn nto buttered ba ng dsh ba e n a moderate oven 30 mnutes serve
mmedatey.
MRS. MAURI E H. THAT HER, wfe of e - ongressman Thatcher (Kentuc y).
ORN TOMATO
5 sces bacon 1 can corn
1 onon 1 can tomatoes
ut bacon nto sma peces fry unt crsp nto ths coo onon whch has
been cut fne when brown, add corn and ast tomatoes coo unt we done
season wth sat and pepper.
MRS. HAR ES R. RISP, wfe of e - ongressman rsp (Georga).
GREEN ORN ITH TOMATOES AND HEESE
1 tabespoonfu butter , cupfu tomato puree
2 cupfus grated cheese 2 egg yo s
cupfu canned or fresh corn, 1 teaspoonfu sat
grated teaspoonfu papr a
1 rpe pmento 4 sces bread, toasted on 1 sde
Met butter and cheese add corn and pmento, then the eggs beaten wth
tomato, sat, and papr a pour on the untoasted sde of bread and serve at
once.
Mss GRA E . BURTON, nece of the ate Senator Burton (Oho).
BAKED U UMBERS
Ta e 6 arge cucumbers and have them, after havng washed and scraped
them a bt f wth fne bread crumbs and a tte chopped ceery and tomatoes
season wth butter, pepper, and sat, and use the cucumber whch s ta en out
to prepare for fng wth the ngredents above mentoned n preparng the
cucumber to add to the ceery and tomato, ta e out the seeds ba e 20 mnutes
n moderate oven.
MRS. THOMAS . BA ARD, wfe of e -Senator Bayard (Deaware).
REAMED U UMBERS
2 medum cucumbers 2 teaspoonfus vnegar
1 cupfu sweet cream teaspoonfu ba ng soda
3 tnbespoonfus sugar Pepper, dash of
Pee cucumbers and sce as thn as possbe sat we and set asde for 15
mnutes then rnse we wth cod water add sugar, vnegar, and ba ng soda,
and m we add cream and dash pepper over. Ths may be served as an
e tra vegetabe wth a dnner.
MRS. OHN B. SOSNG SKI, wfe of e - ongressman Sosnows (Mchgan).
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EGETAB ES 521
RIED U UMBERS
Pare cucumbers cut engthwse n -nch sces soa n sated water for an
hour dry between towes sprn e wth sat and pepper dp n crumbs, egg
and crumbs agan saute n butter eep fryng pan covered unt done frm
rpe tomatoes may be fred n the same manner, omttng the soa ng n sated
water.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
S I ED U UMBERS
Remove thc sces from both ends of cucumbers and a rather thc parng
cut n thn sces soa n sated ce water unt ready to serve dran cover
wth crushed ce for servng.
MRS. ED ARD E. BRO NE, wfe of e - ongressman Browne ( sconsn).
BAKED EGGP ANT
Bo 2 medum-szed eggpants n water, wthout peeng, unt tender et
coo and cut n haves engthwse scoop out center add to ths pepper, sat,
and 1 scant teaspoonfu of sugar mosten we about oaf of bread and m
wth eggpant fry n butter 1 fney chopped onon add above m ture brea
n 2 eggs and str a together f eggpant shes sprn e wth crac er crumbs
or roed corn fa es ba e n sow oven about hour.
MRS. UTHER A. OHNSON, wfe of ongressman ohnson (Te as).
BAKED EGGP ANT
1 eggpant, medum sze . cupfu bread crumbs
2 tabespoonfus onon uce 4 tabespoonfus fat or butter
3 eggs, we beaten 1 teaspoonfu sat
Pepper to taste
Pee and sce eggpant soa n cod water 1 hour dran and put on to bo
n fresh water when tender, dran thoroughy mash we add above n-,
gredents put n we-greased casseroe ba e ' hour.
MRS. A RED M. ANDON, wfe of the Governor of Kansas.
EGGP ANT USTARD
ut peeed eggpant nto cubes coo a few moments n bong water
dran add to a custard made by beatng 1 egg nto each cupfu of m
grease a sma ba ng dsh we pour n m ture ba e very sowy for about
15 mnutes.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
RIED EGGP ANT S I ES
Trm the s n from the raw eggpant cut n sces nch thc do not put
the eggpant n sated water, as t destroys the fne favor. In Inda where the
eggpant s a common artce of det, t s not soa ed n sat water, or sated and
put under pressure dp the sced eggpant, ether n egg and bread crumbs or
n batter fry n enough fat to eep t from stc ng to the bottom.
MRS. AREN E . EA, wfe of ongressman ea ( aforna).
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522 THE ONGRESSIONA OOK BOOK
EGGP ANT RITTERS
Bo n a porcean ette unt soft 1 arge mpeded eggpant remove s n
and mash very fne n an earthen bow when cod, add sat, pepper, and a
batter made by m ng together 3 eggs, we beaten, teacupfu of cream or
m , and four to thc en we have ard smo ng hot n your spder and drop
batter, e frtters, brownng on both sdes.
..Mss. OHN . SHA ROTH, wdow of the ate Senator Shafroth ( oorado).
EGGP ANT RE ISH
1 eggpant, medum sze 2 green peppers
1 can tomatoes 1 onon
Pace eggpant, peeed and sced, n the bottom of ba ng dsh cover ths
wth part of the tomatoes, green peppers, and onon, chopped ma e severa
ayers of same or unt the dsh s fed on top of ths sprn e seasonng to
taste and a generous suppy of butter cover ba e about 45 mnutes or unt
we done f desred, add some tomato catsup before coo ng ths recpe s
especay paatabe wth stea or roast.
MRS. ES E E. UIBNE , wfe of ongressman Dmey (O ahoma).
EGGP ANT ITH SPAGHETTI OR RI E
Pee the eggpant cut n thn sces add a tte sat to each sce press
under a heavy weght for hour fry n butter unt tender coo the spaghett
or rce ma e tomato sauce when ready to serve, put frst n center of dsh a
ayer of spaghett or rce, a sce of eggpant, then another ayer of spaghett
or rce, another sce of eggpant, and so on pour the tomato sauce around the
ayers serve.
MRS. AI.I E ROOSE E T ONG ORTH, wdow of the ate Spea er of the House.
SPANISH EGGP ANT
Ta e a deep ba ng dsh grease wth 1 teaspoonfu of butter put n t
aternate ayers of eggpant, we pressed and s nned, and any good ground
meat m ed wth tomatoes and a dash of onon there shoud be at east 4
ayers of eggpant cut ths about 1 nch n thc ness, wth the ayers of meat,
tomatoes, and dash of onon between each the top ayer shoud be covered
wth fne bread crumbs dotted wth butter season meat fng wth sat, pepper,
and a tte fne parsey f desred ba e n moderate oven 40 mnutes.
MRS. THOMAS . BA ARD, wfe of e -Senator Bayard (Deaware).
STE ED EGGP ANT I IPINO DISH PINA BET
1 eggpant, medum sze 1 tomato, bg sze
pound smo ed ham 1 onon, medum sze
pound strng beans, fresh 1 cupfus water
2 tabespoonfus anchovy sauce
ut the eggpant nto 8 parts engthwse cut every pece nto two, cross-
wse have a bg bow of cod water and soa ths unt the rest of the n-
gredents are prepared cut the ham nto strps of 1 nch wde and 2 nches
ong cut the ends of the strng beans and soa n water wth peces of the
eggpant wash the tomato and cut t n sma peces pee the onon and cut
t engthwse nto sma peces arrange a of these n a pot and add the
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EGETAB ES 523
water cover the pot coo m ture over a medum fame when the eggpant
und beans are coo ed, add the anchovy sauce or enough sat to taste f pre-
ferred.
MRS. AM .o OSIAS, wfe of the Resdent ommssoner from the Phppnes.
STU ED EGGP ANT
2 arge eggpants Sma amount fney chopped
2 cupfus water onon
1 stc butter Pepper and sat to taste
':_ cupfus soa ed bread
Sce eggpants engthwse scoop out centers bo pup n water and chopped
onon, unt soft and tender, mashng whe coo ng s ueeze water from bread
and str n coo ed eggpant, butter, sat, and pepper put bac n eggpant
shes and ba e n sow oven unt very brown a tte water n bottom of pan
w prevent the haves from stc ng.
Mas. OHN H. O EETON, wfe of Senator Overton ( ousana).
STU ED EGGP ANT
1 medum-szed eggpant 2 tabespoonfus chopped pea-
1 pnt fney cut cabbage nuts
teaspoonfu sat 1 cupfu fne bread crumbs
1 tabespoonfu butter
ut eggpant n haf remove as much of the whte porton as possbe wth-
out brea ng the she cut n sma peces coo cabbage and eggpant n a
sma amount of water about 10 mnutes dran and m the other ngredents
wth t f the eggpant wth the stuffng pace buttered crumbs on top pour
around each haf eggpant a tte of the water n whch the cabbage and egg-
pant were coo ed ba e hour, or unt goden brown.
Ins. OUISE STAN E , hef of Bureau of Home Economcs.
SA OR STU ED EGGP ANT
ut the top from a arge eggpant scrape the she of a meat, eavng
nch wa f ths she wth sated water and set asde unt needed chop fne
the eggpant whch has been scooped out add 1 onon, 1 green pepper, and 1
arge tomato, a of whch have been chopped fne bo n sated water unt
thoroughy tender mash and season hghy wth butter and pepper add to
ths m ture 1 cupfu of cod boed ham, chopped fne oysters may be used
nstead of ham f she sprn e,top wth buttered bread crumbs ba e for 20
mnutes.
MRS. I'EAIII, P. M.n :u,. e - ongresswoman and wdow of
the ate ongressman Odfed (Ar ansas).
EGGP ANT AND TOMATO
Bread crumbs Seasonng
Grated cheese
Pee and sce eggpant sce tomatoes fry eggpant n ove o m
bread crumbs, sat, and pepper butter deep ba ng dsh and put n ayer of
eggpant and ayer of tomatoes sprn e wth bread crumbs dot top wth
butter ba e n moderate oven 20 mnutes.
HON. OREN E P. KAHN, member of ongress ( aforna).
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524 THE ONGRESSIONA OOK BOOK
REN H HESTNUTS AS A EGETAB E
Bo 1 uart rench chestnuts unt tender, about 20 mnutes pee and s n
and put n a shaow ba ng dsh bo enough sma whte onons to stc n
and f the hoows on top of the chestnuts baste wth meted butter whe
heatng n oven. Ths dsh aways ma es a "ht" served wth poutry.
MRS. EDMUND P ATT, wfe of e - ongressman Patt (New or ).
MUSHROOMS BAKED
12 arge mushrooms 2 tabespoonfus butter
Sat and pepper cupfu cream
ash and cean mushrooms, remove stems, pee caps, and pace n buttered
pan, cap sde up sprn e wth sat and pepper dot over wth butter add
cream ba e n hot oven 10 mnutes. Arrange on dry toast and pour over the
remanng cream n pan and serve hot. Note: Many women consder that
mushrooms are dffcut to prepare for tabe, but f rues for coo ng are fo-
owed cosey, they do not prove a dsappontment. Often they become tough
durng bong process f boed too ong.
Mas. HENR RIGOS RATHRONE, wdow of the ate ongressman Rathbone (Inos).
MUSHROOM SOU E
pound mushrooms 2 tabespoonfus butter
cupfu water 3 tabespoonfus four
1 teaspoonfu each sat and 3 eggs
pepper
hop mushrooms (stems and a) fne saute n butter unt brown cover
wth water smmer about 10 mnutes dran add mushroom ud to butter
and four coo unt creamy add mushrooms and seasonng remove from
stove and str n sghty beaten yo s of eggs et coo beat whtes unt stff
and fod nto m ture turn nto we-greased ba ng dsh, gass preferred set
n pan of water ba e n moderate oven 45 mnutes serve at once.
Mas. HARO D I EES, wfe of the Secretary of the Interor.
STU ED MUSHROOMS ON TOAST
Pee and trm fresh mushrooms, and ay them n o ta e the stems and
sce them very fne m them wth a tte mnced shaots and chopped
parsey, pepper and sat fry ths sowy n butter for 5 mnutes arrange the
mushrooms on a ba ng pan, fat sde down f the cavtes wth the stem m -
ture add a sma pece of butter to each and ba e uc y for 5 mnutes serve
on fred buttered toast, wth whatever uce s eft n the pan poured over.
Hote Raegh, ashngton, D. .
ONION RINGS
ut 1 arge whte onon n sces about nch thc , and separate them
ma e a batter as you woud for waffes sat the onon rngs dp them n ths
batter and fry n hot fat to a ght brown. These are very nce to serve wth
a meat course aso very attractve on a uncheon pate.
MRS. AREN E . TURNER, wfe of ongressman Turner (Tennessee).
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EGETAB ES 525
REN H RIED ONIONS
Pee and sce 4 medum-szed onons have 2 eggs we beaten, to whch
has been added 1 tabespoonfu of m , teaspoonfu sat, and a dash of
pepper dp the onons frst n the egg m ture, n four, n the egg m ture
agan, and asty n crac er mea drop n deep fat fry uc y.
Mss M/1/,. ONES, sster of ongressman ones (Te as).
ONION SOU E
oo onons n bong sated water unt soft dran and force through a
coander to I 2 cupfus onon pup, aow 4 tabespoonfus of four, whch has
been m ed wth the same amount of butter on the four and butter pour
graduay, whe strrng constanty, cupfu of water, n whch onons have
been coo ed, and cupfu of cream add onon pup beat the yo s of 3
eggs unt thc and add to frst m ture fod n the stffy beaten whtes turn
nto a buttered ba ng dsh and ba e 25 mnutes n a moderate oven serve at
once.
MRS. OHN SHA ROTH, wdow of the ate Senator Shafroth ( oorado).
ONIONS STU ED ITH ORN A A HI SBOROUGH
Parbo 6 arge sver onons and scoop out part of the heart wth a sharp
nfe score engthwse severa arge ears of corn and press the pup out wth
the bac of the nfe to 1 cupfu of pup add 2 eggs, 1 tabespoonfu of thc
cream, 1 teaspoonfu of meted butter, and sat, papr a, and sugar to taste
f the onons wth the m ture cover wth grated Parmesan ba e unt the
custard s set serve wth rch cream sauce.
MRS. A TER E. EDGE, wfe of e -Ambassador Edge.
AMBA A A
2 tabespoonfus ard sweet pepper, mnced
1 cupfu tomatoes pound ham, boed and cut n
1 cupfus shredded cabbage sma cubes
1 onon, mnced 1 pound rce
Heat ard add tomatoes, onon, and sweet pepper coo thoroughy add
ham and cabbage et fry about 5 mnutes add coo ed rce et fy awhe
str we to prevent burnng add 1 pnt of bong water season to taste wth
pepper and sat when rce begns to coo , ower fre, cover pot, and coo
about 1 hour str occasonay.
Mas. PAU H. M.M.UM-. . wfe of ongressman Maoney ( ousana).
PEAS
These peas w be a reveaton to most Amercans, as the method s argey
accountabe for the decous uaty of rench peas.
Ta e nce outsde eaves of ettuce wash and ne a ette wth 2 or 3
ayers, ust as they are sha en from the water pour n the peas cover wth
a cose-fttng d ths s essenta, as t s the confned steam that coo s the
peas no water s added to the ettuce eaves other than that whch cngs to
them, uness the peas are a tte od, when t w be necessary to add ust a
tte water pace the ette on the bac part of the stove where t w steam
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526 _ THE ONGRESSIONA OOK BOOK _
but not burn when the peas are done (20 mnutes for young peas, onger for
oder ones), pour them from the ette, eavng the ettuce season wth butter
and other seasonng to taste.
M:s. ARNOT . EA, wfe of ongressman ea ( aforna).
PEA OA
(A Heath egetabe Substtute for Meat)
cupfu toasted bread crumbs teaspoonfu sat
cupfu coo ed peas, or canned cupfu m
peas cupfu butter
cupfu chopped Engsh wa- 1 egg
nut meats
Toast stae bread and grnd for crumbs coo fresh peas or use canned ones
dran off a water and put peas through a coander for puree m toast
crumbs, pea puree, chopped nut meats, and beaten egg turn nto a we-
buttered ba ng dsh et stand 15 mnutes ba e n a sow oven 40 mnutes.
MRS. BROOKS ET HER, wfe of ongressman etcher (Oho).
PEAS AND PIMIENTOS
1 can peas 1 tabespoonfu four
1 can pmentos 2 cupfus m
1 tabespoonfu butter
ut pmentos nto sma peces and put n the sauce coo 15 mnutes add
peas and sat serve on tmbaes or toast.
Mss GRA E . BURTON, nece of the ate Senator Burton (Oho).
PEPPERS AS A EGETAB E
oo n bong water, unt tender, the ong green pod peppers, not the hot
nd or the green be peppers st engthwse n about 1 nch wdths dran
season wth sat and butter. (2) Ta e 1 arge green pepper for each person drop
peppers nto bong water for about 7 mnutes, then dash nto cod water and
pee wthout brea ng dran dry put a pece of sharp cream cheese about 2
nches ong and 1 nch wde nsde ro the peppers n four or very fne
crac er crumbs fry very sowy wth sow heat so the cheese can soften serve
hot for uncheon wth a nce saad and hot bscuts.
MRS. KE PITT-MAN, wfe of Senator Pttman (Nevada).
GREEN PEPPERS
Decous Menu
rut coc ta Green peppers Hot bscuts Saad Dessert
or green peppers, ngredents are as foows:
Be pepper, arge Egg, beaten
Amercan cheese rac er crumbs
Ove o
Ta e 1 pepper for each person drop nto bong water for about 7 mnutes,
then dash nto cod water, wpe dry seed from stem end wthout brea ng
put pece of sharp cheese to ft nsde ro n beaten egg and then n crac er
crumbs fry sowy n ove o turn unt done.
MRS. KE PITTMAN, wfe of Senator Pttman (Nevada).
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EGETAB ES 527
RIED STU ED PEPPERS
Use green peppers, canned, or pmentos nsert Amercan cheese shaped
roughy to ft pepper ro n beaten egg, then n sated four fry sowy n
sma amount of o.
MRS. I IAM KRTTNER, wfe of e - ongressman Kettner ( aforna).
PEPPER HASH
1 uart tomatoes 1 arge onon, chopped
3 peppers 3 eggs
oo onon and pepper about 10 mnutes, or unt soft, n hot fryng pan
add tomatoes and a tte sat coo unt soft ust before servng, str n eggs,
sghty beaten.
MRS. HAR RS A. EATON, wfe of ongressman Eaton (New ersey).
HO AND BUTTER UPS BAKED PEPPERS
1 cupfu whte sauce Pepper shes seeded
cupfu Broo fed cheese, 4 eggs, hard boed and chopped
grated or fney chopped coarsey
Ma e a medum thc , rch whte sauce met cheese n cupfu of the sauce
add eggs to sauce stuff nto pepper shes sprn e top wth cheese ba e n
moderate oven unt pepper shes are done.
MRS. HESTER . BOI/TON, wfe of ongressman Boton (Oho).
PEPPERS STU ED ITH O STERS
pe 4 arge green peppers, parbo 10 mnutes n 1 uart of water to whch
has been added - teaspoonfu ba ng soda cut n haves engthwse remove
seeds f wth oysters, m ed wth cream sauce cover wth buttered crumbs
brown under gas fame wash 1 uart oysters and coo unt pump dran and
add to sauce made of 3 tabespoonfus butter, 3 tabespoonfus four, I
cupfus m , teaspoonfu sat, and a few grans of pepper.
MM. ED ARI TOIOT, wfe of e - ongressman ogt ( sconsn).
POTATOES AU GRATIN
9 cod boed potatoes, rced 2 tabespoonfus four
3 cupfus m 3 egg yo s
pnt cream 4 tabespoonfus Parmesan
4 tabespoonfus butter cheese, grated
Put butter nto fryng pan and whe metng add four bend but do not
brown add m and cream, strrng constanty unt t thc ens, occasonay
thereafter when sauce has boed about 5 mnutes, remove add cheese and
we-beaten egg yo s season to taste put nto ba ng dsh aternatng ayers
of potatoes and cream, but cream frst and ast sprn e wth bread crumbs
ba e 15 mnutes n a hot oven.
MRS. ADIS AS A ARG, wdow of the ate ongressman azaro ( ousana).
BAKED POTATOES ITH HEESE
6 arge ba ng potatoes pound Kraft Amercan
cupfu hot m cheese, grated
2 teaspoonfus sat teaspoonfu papr a
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528 THE ONGRESSIONA OOK BOOK
After potatoes are thoroughy coo ed, cut n haf, engthwse scoop out
the centers mash thoroughy add cheese to the hot m beat wth an egg
beater unt smooth m wth the potatoes add seasonng whp unt ght
and creamy ref potato shes and sprn e grated cheese over top ba e n
hot oven 10 mnutes.
MRS. . BEN Ross, wfe of the Governor of Idaho.
POTATO AKE
2 cupfus sugar 1 teaspoonfu cnnamon
cupfu butter 1 teaspoonfu coves
1 cupfu potatoes, hot mashed 1 teaspoonfu nutmeg
2 bars chocoate, meted 2 teaspoonfus ba ng powder
4 eggs 2 cupfus four, arge
cupfu m 1 cupfus nuts, chopped
2 cupfus four
M the sugar and butter together add the potatoes, chocoate, yo s of
eggs, and the m add cnnamon, coves, nutmeg, ba ng powder, a sfted
wth the four add the nuts and, f desred, 1 cupfu seeded rasns asty fod
n the beaten egg whtes cover wth whte or chocoate frostng.
MRS. . BEN Ross, wfe of the Governor of Idaho.
REAMED POTATOES (No our)
hp or sce 4 arge boed potatoes nto an open basn scatter over them
1 teaspoonfu of sat dot bts of butter freey over the top have cupfu of
cream and m ready, chefy cream the secret es n the scarcty of the m
and cream pour n ony enough to ma e nch n depth add more m or
cream f necessary stew severa mnutes over a ow heat.
MRS. HENR . SE MOUR, wdow of the ate ongressman Seymour (Mchgan).
REAMED S EET POTATOES
6 potatoes 1 egg
Butter, sze of an egg cupfu nuts
cupfu sugar
Bo potatoes mash we put butter n whe potatoes are hot add egg,
sugar, and nuts pace ths n a ba ng dsh cover wth marshmaows brown.
MRS. A RED EE BU INK E, wfe of ongressman Buwn e (North arona).
DE MONI O POTATOES
ut potatoes nto sma peces coo unt a tte tender dran and add a
thc cream sauce, 2-ounce ump of cheese shredded sat and pepper to taste
cover wth bread crumbs ba e n oven unt ncey browned.
MRS. I IAM I. S OOPE, wfe of e - ongressman Swoope (Pennsyvana).
REN H RIED POTATOES
Pare and cut potatoes nto ong even peces put nto cod water for about
1 hour dran dry we fry n deep fat unt brown and coo ed through dran
on ungazed paper sat ust before servng. Sweet potatoes may be prepared
n same way.
MRS. ARTHUR H. GREEN OOD, wfe of ongressman Greenwood (Indana).
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EGETAB ES 529
POTATOES IN HA SHE
6 medum-szed potatoes 2 egg whtes, we beaten
2 tabespoonfus butter Sat and pepper
3 tabespoonfus hot m
Ba e potatoes remove from oven cut n haf engthwse scoop out nsde,
mash, and add other ngredents ref s ns sprn e tops wth grated cheese
ba e 5 to 8 mnutes.
MRS. A OR . MI IOAN, wfe of ongressman Mgan (Mssour).
MARSHMA O S EET POTATOES
(Mary Rattey's Recpe)
Bo 6 sweet potatoes mash through a potato masher to remove a strngs
add butter, grated nutmeg, sat to taste, cream enough to ma e a soft con-
sstency and pnt of ground wanuts put nto a ba ng dsh ba e for 10
mnutes cover the top wth marshmaows brown as a merngue serve at
once. Ths serves 6 to 8 persons.
MRS. HERBERT HOO ER, wfe of the e -Presdent of the Unted States ( aforna).
MASHED POTATOES
Dran, dry, and mash 6 boed potatoes n the saucepan n whch they were
coo ed, wth a wre potato masher beat unt ght and creamy add cupfu
hot m and 1 tabespoonfu butter season wth 1 teaspopnfu sat and beat
agan. Mashed turnps are prepared n the same manner, wthout the m .
MRS. DE KE , wfe of ongressman Key (Pennsyvana).
POTATO NESTS ITH ARROTS AND PEAS
Prepare about 4 cupfus of mashed potatoes for 6 to 8 persons put potatoes
through the potato rcer add teaspoonfu sat and 1 tabespoonfu of butter
beat unt smooth but not too creamy arrange part of the potato n round
pats the sze of a coo e, on a buttered ba ng pan even the edges wth a
nfe or coo e cutter put remanng potato n a pastry bag, usng a rose
tube ppe potato around the edges of the rounds of potato. ust before ready
to serve, put potatoes n the oven to brown sghty remove to servng pate
wth a panca e turner f wth carrots and peas.
MRS. R HAR . K H, wfe of ongressman ech ( aforna).
POTATOES O'BRIEN
6 potatoes, raw 1 teaspoonfu sat
1 pnt m 1 green pepper, chopped
2 tabespoonfus God Meda four cupfu cheese, grated
teaspoonfu pepper
Pee and cut potatoes n dce m wth green pepper put n greased pan
add m graduay to four and seasonng pour over potatoes sprn e cheese
over top ba e 1 hour n moderate oven.
The ate MRS. ENGRE SHER OOD (Oho).
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530 THE ONGRESSIONA OOK BOOK
PITTSBURGH POTATOES
2 cupfus m 1 can chopped red Spansh
2 tabespoonfus four pepper
2 tabespoonfus butter Onon uce, sma amount of
Scant pound cheese
Into sauce made from m , four, butter, and cheese cut 8 or 10 boed
potatoes put n ba e dsh wth cheese on top ba e 30 mnutes n oven.
Mes. ADAM M. ANT, wfe of e - ongressman yant (Pennsyvana).
POTATO PU S
1 pnt cod mashed potatoes, 2 eggs, we beaten
seasoned wth sat and pep- 1 cupfu God Meda four
per 1 teaspoonfu ba ng powder
M we and mod nto ong narrow ros four each ro and fry brown n
bong ard.
Mng. I IAM A. RODENRERG, wfe of e - ongressman Rodenberg (Inos).
S A OPED S EET POTATOES AND APP ES
Butter a ba ng dsh and put n a ayer of sweet potatoes whch have pre-
vousy been boed and peeed sat these a tte add a ayer of appes and
sugar these contnue unt dsh s two-thrds fu put tte umps of butter n
the potatoes have a ayer of appes on top pour cupfu of water or a tte
mape srup over and ba e very sowy 1 hour, or unt appes are done.
MRS. A TER NE TON, wfe of e -Oongressman Newton (Mnnesota).
S EET POTATOES
Sweet potatoes 1 egg, beaten
1 marshmaow orn fa es, mashed
Mash potatoes, eep rather thc pace 1 cupfu potatoes around 1 marsh-
maow dp n beaten egg and corn fa es fry n deep fat.
MR.s. AUDE A. U ER, wfe of ongressman uer (Ar ansas).
ANDIED S EET POTATOES
6 red yams, medum sze stc butter
I cupfus water Nutmeg to taste
1 cupfu brown sugar
Bo potatoes unt tender but not too soft pee cut nto medum peces
arrange n ba ng dsh, preferaby one to be used n servng bo water, sugar,
butter, and nutmeg unt srup s thc pour ths srup over potatoes ba e n
a moderatey hot oven unt decatey browned.
MRS. DANIE . ROPER, wfe of the Secretary of ommerce.
S EET POTATOES ITH MARRONS AND MARSHMA O S
Bo sweet potatoes mash add sma uantty cream and butter whp
them unt ght butter casseroe f same wth potatoes cover top wth
marshmaows and marrons brown serve.
MRS. A. HARR MOORE, wfe of the Governor of New ersey.
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EGETAB ES 531
S EET POTATOES ITH PIMIENTOS
2 pounds sweet potatoes cupfu butter
1 cupfu brown sugar 1 tabespoonfu cornstarch
1 can pmentos Sat
Parbo potatoes cream sugar, butter, cornstarch, and sat together pour
nto t water draned from potatoes pour m ture over potatoes and pmentos
ba e n moderate oven about 1 hour.
MRS. SAMUE B. Hr , wfe of ongressman H ( ashngton).
S EET POTATO AND PINEAPP E
4 medum-szed potatoes teaspoonfu sat
4 tabespoonfus butter 2 sces canned pneappe
cupfu sugar Pneappe uce
Pare potatoes cut n -nch sces put a ayer n a we-buttered ba ng
dsh sprn e wth sugar dot wth butter cover wth pneappe, cut n sma
peces contnue ayer after ayer unt a are used, ma ng the ast ayer of
potato pour over the pneappe uce to haf cover ba e 45 mnutes n a
moderate oven eep covered for the frst 20 mnutes.
Mas. I". S. GU RR, wfe of ongressman Gayer (Kansas).
S EET POTATO PU S
3 sweet potatoes, medum sze 5 teaspoonfus butter
6 marshmaows teaspoonfu nutmeg
cupfu sugar cupfu cream or m
Ba e potatoes unt tender coo sghty ta e out of she mash we add
sugar, butter, nutmeg, and m beat unt ght put bac nto she ba e
unt ght brown.
MRS. THOMAS H. U EN, wfe of ongressman uen (New or ).
RI E AND TOMATOES ES A OPED
2 cupfus tomatoes 1 teaspoonfu sat
2 cupfus rce, boed teaspoonfu papr a
2 tabespoonfus onons, chopped teaspoonfu sugar
/t cupfu ceery, chopped 3 tabespoonfus butter, meted
M ngredents pour nto buttered ba ng dsh ba e 20 mnutes n mod-
erate oven.
MRS. DA ID . E IS, wfe of ongressman ews (Maryand)-
SPANISH RI E
1 can tomatoes 1 cupfu grated cheese
2 onons, chopped fne cupfu rce
1 green pepper, cut fne Sat and pepper
M a together and coo sowy n oven for 1 hour str occasonay
sprn e wth bread crumbs the ast 15 mnutes.
MRS. A EN . UR O , wfe of e - ongressman Purow (Mnnesota).
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532 THE ONGRESSIONA OOK BOOK
SPANISH RI E
1 cupfu rce green pepper, cut n sma
1 pount hamburger, fred bts
1 can tomato soup Pepper
Sat
oo rce n doube boer when tender, m wth hamburger, fred unt
coo ed through add tomato soup, green pepper, sat, and pepper ba e about
15 mnutes coo ed ham s a good substtute for stea n ths dsh.
RS. THOMAS A. ENKINS, wfe of ongressman en ns (Oho).
SU OTASH O O D SPOKANE INDIANS
4 uarts strng beans Ham, choce pece of
1 uart new corn, cut from cob Sat and pepper to taste
Brng strng beans to a bo dran add sat and pepper add ham bo 3
hours add new corn whch has been boed 10 mnutes serve.
MRS. AREN E 0. DI , wfe of Senator D ( ashngton).
RHUBARB STE ED
2 uarts rhubarb 2 teaspoonfu ba ng soda
2 cupfus sugar
Pee tough s n from ends of rhubarb wash and cut nto 2-nch peces
cover wth bong water add ba ng soda s ueeze wth hands unt the water
s out aow to stand for severa hours coo genty for about 5 mnutes, unt
frut s tender, but not bro en do not str, but press genty wth spoon, so that
n sha be coo ed.
Mss U M. TO NSEND, daughter of Senator Townsend (Deaware).
SPINA H A A DODGE
1 cupfu spnach, fney chopped 4 teaspoonfu sat
s pound butter teaspoonfu whte pepper
1 cupfu cream, 20 per cent
Ta e spnach press a water from t by pacng the spnach n a strong
thn coth and pressng t met butter add cream and heat add spnach and
seasonngs aow t to smmer unt t s 90 per cent dry and creamy taste
and serve ths serves 6 persons.
MRS. TIMOTH . AMPRE , wdow of the ate ongressman ampbe (New or ).
SPINA H OA
(Serves 4 Persons)
2 cupfus De Monte spnach 1 cupfu bread crumbs
cupfu chopped ceery pound sausage
1 sma onon, mnced 1 egg
1 teaspoonfu sat Pepper
hop spnach and combne wth other ngredents, m ng we pac n oaf
pan and ba e n moderate oven, 350 ., for 1 hour. Strps of bacon may be
paced on top.
MRS. I IAM . SEARS, wfe of ongressman Sears ( orda).
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EGETAB ES 533
SPINA H MO D
Spnach 1 cupfu cream, heavy
arrots 1 tabespoonfu four
Turnps Sat to taste
1 can mushrooms 1 egg, hard boed and chopped
2 tabespoonfus sherry wne
oo spnach n bong water dran and chop fne bo carrots and turnps
whoe unt we done cut each n unform strps engthwse pace n mod 1
strp carrot and 1 strp turnp about nch apart pac mod wth spnach
serve wth sherry wne sauce cut mushrooms n sma peces add cream, four,
and sat to taste coo n doube boer unt thc add sherry wne and egg
pour over spnach mod serve.
Mas. ED ARD H. RUMP, wfe of ongressman Orump (Tennessee).
INTER SPINA H MO D
1 pec spnach 2 tabespoonfus butter
2 cupfus whte sauce, made 2 eggs
rch wth butter arge onon
cupfu grated bread crumbs
Prepare the spnach and, after coo ng, mash fne brown the onon n the
butter and add to spnach combne the whte sauce wth egg yo s, shortenng,
and crumbs combne the two m tures when coo, add the beaten egg whtes
pace n a buttered rng mod cover and set n pan of hot water n oven ba e
20 mnutes after turnng out, serve wth center fed wth creamed carrots or
creamed mushrooms.
MRS. PKAR P. O D IR D, e - ongresswoman and wdow
of the ate ongressman Odfed (Ar ansas).
S UASH AND ORN SPANISH
hop 3 sma summer s uashes cut corn from the cobs of 3 ears, or use a
smar amount of canned corn put nto a saucepan 1 tabespoonfu of butter
when hot, add a sma amount of chopped onon and brown add the chopped
s uash, corn, 1 tomato, 1 green pepper, a tte papr a, and sat to taste cover
cosey and smmer unt done, strrng occasonay to prevent catchng.
Mas. A. M. PETERSON, sster of the ate ongressman urry ( aforna).
ANDIED S UASH OR M ING
ymng Butter
Sugar
ut cymng nto fat peces after bong unt tender pace n pan or ba ng
dsh and sugar unt we covered put sma pece of butter on each pece of
cymng f contaner wth aternate ayers of cymng, sugar, and butter ba e
to a ght brown. Ths affords a peasant varaton of the usua way of pre-
parng s uash or cymng.
MRS. OS AR UNDER OOD, a founder of the ongressona uh
and wdow of the ate Senator Underwood (Aabama).
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534 THE ONGRESSIONA OOK BOOK
INDI IDUA BAKED SUMMER S UASHES
Hoow out the tops of young s uashes wth a spoon add 1 e tra s uash,
cut up, for good measure, and bo n sated water unt tender dran we add
the draned s uash to a cream sauce made of:
1 cupfu m 1 teaspoonfu butter
2 teaspoonfus four A teaspoonfu sat
2 egg yo s
After the 2 are m ed, return to the raw shes, wth bread crumbs on top
ba e about 10 mnutes.
MR . HURERT . ISHER, wfe of e - ongressman sher (Tennessee).
TOMATO REO E
Bo tomatoes n s ns unt tender remove s ns core pace on patter
cover wth sauce made as foows:
1 pound brown sugar cupfu water
2 green peppers, chopped 2 tomatoes
hop peppers and tomatoes nto sma peces coo wth sugar and water
unt srupy they shoud smmer about 2 hours pour over tomatoes serve
very hot.
MRS. . DOUO ASS BU K, wfe of the Governor of Deaware, and
daughter of the ate Senator oeman du ont.
BAKED TOMATOES AND HEESE
(Serves 6 Persons)
6 arge frm tomatoes teaspoonfu sat
1 cupfu bread crumbs t teaspoonfu pepper
pound Amercan or Swss teaspoonfu orcestershre
cheese sauce
Scoop out tomatoes season bread crumbs cut cheese n thn fa es ater-
nate ayer of cheesc and ayer of bread crumbs unt tomato s fed to the top
put strp of bacon across each tomato put n a shaow pan n whch there s
ust enough water to eep the tomato from stc ng ba e about 25 mnutes n
a moderate oven, or unt tomato shes are tender.
M . BERTRAND H. SNE , wfe of ongressman Sne (New or ).
ORNE IA'S TOMATOES
Tomatoes 1 tabespoonfu butter
Sat Sugar
Pepper
Scad and pee tomatoes add sat and pepper cover wth sugar about
nch thc add butter coo sowy on bac of stove for severa hours.
The ate MRS. STEPHEN B. E KINS ( est rgna).
DE I ED TOMATOES
ew grans cayenne 1 teaspoonfu mustard
1 egg yo , hard boed 4 tabespoonfus butter
1 egg, sghty beaten 2 teaspoonfus powdered sugar
4 medum-szed tomatoes 2 tabespoonfus vnegar
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EGETAB ES 535:
pe, pee, and cut tomatoes n sces sprn e wth sat and pepper dredge
wth four and saute n butter remove to a hot servng dsh and pour over a
dressng made from the above ngredents coo over hot water, strrng con-
stanty unt the m ture thc ens.
MRS. I RURN ART B GHT, wfe of ongressman artwrght (O ahoma).
DE I ED TOMATOES
2 tabespoonfus butter ayenne pepper
3 teaspoonfus powdered sugar 1 egg yo , hard boed
1 teaspoonfu mustard 1 whoe egg, beaten wth 2
teaspoonfu sat tabespoonfus vnegar
Bro tomatoes pour dressng over them.
MRS. ED ARD H. RUMP, wfe of ongressman ramp (Tennessee).
STU ED TOMATOES
(Serves 6 Persons).
Seect round, smooth tomatoes cut a sce from the top of each and remove
seeds and a tte pup fry 1 teaspoonfu of fney chopped onon n 1 tabespoon-
fu of butter add 1 cupfu of coo ed sweetbreads or vea, cut n sma peces, 2
cupfu of bread crumbs, cupfu tomato pup, teaspoonfu sat, and a tte
pepper and papr a m we and f the tomato shes cover the tops wth
buttered crumbs ba e for 20 mnutes n moderate oven.
MRS. MARTIN DA E , wfe of e - ongressman Dave (Oho).
TOMATO SURPRISE
ash and hoow out as many tomatoes as there are to be guests brea
nto each 1 fresh egg, sprn e wth sat, pepper, and fne crac er dust ay a
thn sce of bacon over the top ba e n moderate oven serve wth fsh course.
MRS. AMES H. DA IDSON, wdow of the ate ongressman Davdson ( sconsn).
TOMATO TIMBA ES
2 cupfus tomatoes, uce and 1 teaspoonfu sugar
pup teaspoonfu sat
1 cupfus soft bread crumbs, 1 teaspoonfu pepper
fne 3 eggs, sghty beaten
1 tabespoonfu fney chopped cupfu grated cheese
onon
Put tomatoes through a coarse seve m a ngredents and pour the m -
ture nto buttered popover cups ba e n pans of water n a moderate oven unt
frm serve hot wth cheese sauce made as foows:
2 tabespoonfus four teaspoonfu sat
2 tabespoonfus butter cupfu grated cheese
1 cupfu m
Ma e a whte sauce of ngredents and add grated cheese str unt dssoved
serve over tomato tmbaes.
MRS. THADDEUS . S EET, wfe of e - ongressman Sweet (New or ).
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536 THE ONGRESSIONA OOK BOOK
EGETAB E OA
2 cupfus peas or beans, coo ed 1 tabespoonfu butter
1 egg, we beaten 2 tabespoonfus onon, chopped
1 green pepper, chopped cupfu tomato uce
1 cupfu bread crumbs Sat to taste
ash vegetabes and soa overnght n water coo unt soft add egg,
bread crumbs, onon, tomato uce, green pepper and butter shape nto oaf
ba e 30 mnutes.
MRS. THOMAS H. U .EN, wfe of ongressman uen (New or ).
EGETAB E OA
1 head raw cabbage 2 or 3 cupfus whoe wheat
2 or 3 raw potatoes bread or other bread
eery, a tte of M , a tte of
2 fred onons Parsey, chopped
2 eggs Sat and pepper
Butter, a tte of
Grnd or chop cabbage nto very sma peces grate potatoes beat up eggs
very we put a ngredents together e cept m the m shoud be added
when the rest of the m ture has been beat together very we shape nto a
oaf put n a pan and et t ba e unt brown enough to your taste.
MRS. RO G. IT GERA D, wfe of e - ongressman tzgerad (Oho).
EGETAB E AND NUT PIE
1 cupfu ma beans, fresh or 1 cupfu cream sauce, thn
canned 6 potatoes, medum sze, dced
1 cupfu amonds and peanuts, 2 or 3 onons,, sced
m ed 2 eggs, hard boed
oo beans and potatoes, dced banch the nuts pace a ayer of beans n
the bottom of the ba ng dsh, then a ayer of nuts and egg, foowed by a
ayer of dced potatoes repeat unt a ngredents have been used pour cream
sauce over a cover the top wth a ayer of potatoes brush over wth egg
and m ba e 30 mnutes n hot oven.
MRS. B RON B. HAR AN, wfe of ongressman Haran (Oho).
HO E HEAT HO DER
2 cupfus carrots, dced 1 pnt m
1 pnt bong water 2 cupfus whoe wheat, coo ed
cupfu sat por , dced 1 teaspoonfu sat
4 tabespoonfus onons, chopped Pepper
1 tabespoonfu God Meda four
oo the carrots n the bong water unt tender fry the sat por unt
crsp, remove t from the fat, and coo the onons n the fat str n four and
coo a few mnutes onger m a ngredents n upper part of doube boer
str unt we bended coo about 10 mnutes. Ths chowder wth the addton
of a raw saad or fresh frut ma es a decous and nourshng mea.
MRS. AMES . Mc tNTc, wfe of ongressman Mc ntc (O ahoma).
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SPE IA AMERI AN RE IPES
BUTTERMI K BATTER BREAD
1 pnts butterm 1 tabespoonfu shortenng,
3 eggs meted
1 cupfu mea, water ground 1 teaspoonfu sat
teaspoonfu soda .1 cupfu rce, coo ed, or grts
2 teaspoonfus ba ng powder
Dssove soda n 1 tabespoonfu of hot water add t to the butterm
beat n the eggs and mea, m ed wth the ba ng powder and sat. Do not sft
the mea as the chaff s desrabe n batter bread. Beat m ture thoroughy add
rce or grts and shortenng ba e n a hot oven n a we-greased pan.
MRS. NG. G. PO ARD, wfe of the Governor of rgna.
HO O ATE AKE
2 tabespoonfus butter 4 s uares of chocoate, meted
2 cupfus sugar 2 teaspoonfus vana
2 egg yo s, beaten 1 cupfu m
1 cupfu m 1 cupfus (scant) four
1 cupfus (scant) sfted four 1 teaspoonfu sat
1 teaspoonfu soda n a tte 2 egg whtes, beaten
warm water
Beat we ba e 1 hour n moderate oven.
Mss :'M.M, sster of e - ongressman Brumm (Pennsyvana).
SU ESS AKE
2 cupfus sfted pastry four 3 eve teaspoonfus ba ng
1 cupfus puverzed sugar powder
cupfu butter 1 teaspoonfu favorng e tract
5 egg whtes cupfu water
ream the butter and sugar add the water, not mndng ts oo s add the
four and ba ng powder, after sftng them, m ed together str ths thor-
oughy add the stffy beaten whtes of the eggs beat for 5 mnutes add the
favorng e tract, whchever one you prefer ba e mmedatey. Ths w ma e
ether a oaf ca e or a ayer ca e use any nd of cng.
MRS. RANK P. BOHN, wfe of e - ongressman Bohn (Mchgan).
BAKED O D IRGINIA HAM
Put the ham to soa overnght after t has been gven a good scrubbng. In
the mornng a tte more washng w not hurt. over ham wth fresh cod
water brng to a sow bo, s n sde down. After ham comes to a bo, et t
coo steady, aowng 20 mnutes to a pound et t coo n the water n whch
t has been coo ed s n the ham and trm off the superfuous fat put on a rac
n a ba ng pan, fat sde up cover wth brown sugar and bread crumbs we
537
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538 THE ONGRESSIONA OOK BOOK
patted down stc a over wth whoe coves ba e n a medum oven unt
we browned. It s we to coo t the day before t s to be served. An od
rgna ham shoud be carved n sces so thn that they are transucent.
MRS. NG. G. PO ARD, wfe of the Governor of rgna.
BARBE UED O D IRGINIA HAM
1 cupfu vnegar Bac pepper, generous dash of
teaspoonfu Engsh mustard 1 teaspoonfu whoe coves
1 tabespoon fu brown sugar
Bro sces of cod-boed or ba ed od rgna ham ghty n butter re-
move from s et put on hot pate or n casseroe. Add vnegar, mustard,
brown sugar, and pepper to the butter n the s et et t bo up once, strrng
steady drop n whoe coves pour m ture over the broed ham cover
cosey et stand about 5 mnutes before servng.
MRS. NG. G. PO ARD, wfe of the Governor of rgna.
EMON PIE
3 eggs, beaten separatey 1 ump of butter, sze of hc ory
I cupfu sugar nut
1 emon, uce of 1 cupfu water
2 eve tabespoonfus four
Beat yo s unt foamy add sugar and four, aso water and emon uce
pace n doube boer and when thc , add butter.
rust
1 cupfu four 3 tabespoonfus ce water
2 tabespoonfus shortenng 1 teaspoonfu sat, scant
oo crust add f'ng pace merngue on top made of the beaten whtes
of the eggs and 3 tabespoonfus of sugar.
MRS. OHN E. MARTINEAU, wfe of the e -Governor of Ar ansas.
EMON PIE
Sft 2 cupfus of four add to the four 2 tabespoonfus of butter, 1 ea-
spoonfu of ba ng powder, a tte sat, and enough ce water to nead the
dough ne deep pe dsh wth the dough ba e about 25 mnutes unt brown.
ng
Beat yo s of 4 eggs add cupfu of powdered sugar and uce of 2
emons, aso grated rnds coo 5 mnutes n doube boer unt thc , strrng
constanty ta e off stove and et coo add beaten whtes of 4 eggs, m ng
through fng put n pe crust and et top brown n oven unt the coor of
ght brown toast.
MRS. RO A H. R ER, wfe of e - ongressman eer (New or ).
HI ON EMON PIE
To the whtes of 3 eggs, we beaten, add cupfu of sugar, and set asde.
To the yo s of 3 eggs and cupfu of sugar, beaten together, add the
uce and grated rnd of 1 emon coo n a doube boer unt thc whe
st hot add of beaten whtes pour nto a ba ed crust cover wth re-
manng of whtes brown n oven.
MRS. EANNETTE KNUTSON, mother of ongressman Knutson (Mnnesota).
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SPE IA AMERI AN RE IPES 539
ASSERO E O EGETAB ES
Arrange 2 cupfus of strng beans n the bottom of a greased casseroe
cover wth 1 cupfu of whte sauce parbo 3 green peppers, cut n peces
engthwse f wth the foowng stuffng: To 2 cupfus of soft bread crumbs
add 2 tabespoonfus of meted butter reserve cupfu of crumbs to top the
casseroe to the other 1 cupfus of bread crumbs add 1 cupfu of tomato
pup, 1 cupfu of ground, coo ed meat (potted ham s e ceent) add pepper,
sat, and hot water to mosten arrange stuffed peppers on top of the beans and
whte sauce f the spaces wth 10 sma whte onons whch have been coo ed
n tabespoonfu of fat cover wth crumbs ba e for 45 mnutes at 350 .
MRS. ERNEST . RORERTS (Massachusetts).
HO E ITA IAN SPAGHETTI
1 fve- or s -pound chc en 2 arge onons
2 cans tomatoes 1 pound dred mushrooms
1 sta ceery Use dred red peppers and sat
1 ham bone or 1 pound smo ed to taste
meat
To ma e sauce cut up chc en n peces put on to coo wth 8 uarts of
water add a other ngredents coo sowy 5 or 6 hours str often to pre-
vent burnng. Mushrooms shoud be soa ed overnght before usng stran
put on to coo another 2 or 3 hours to thc en f a deep ba ng dsh wth
coo ed spaghett use sauce generousy sprn e wth grated Parmesan cheese
cover pan ba e sowy for about hour or ess. Ths w eep 2 or 3 days
f ept n coo pace.
MRS. STAN E H. KUN , wfe o( e - ongressman Kunz (Inos).
A ES
(The ate Mrs. arren G. Hardng's Eecpe)
2 eggs 1 pnt m
2 tabespoonfus sugar 2 heapng teaspoonfus ba ng
tabespoonfu sat powder
2 tabespoonfus butter our
Beat yo s of eggs and sugar together add sat, m , and four add beaten
whtes of eggs add ba ng powder the ast thng before ba ng.
MRS. RI HARD N. E IOTT, wfe of e - ongressman Eott (Indana).
HITE MARSHMA O DRESSING SA AD
(Serves Ten)
1 pound whte grapes, or 3 3 egg yo s
oranges teaspoonfu mustard
1 cupfu shredded pneappe Pnch of sat
pound marshmaows cupfu m
Heat together when coo, add uce of 1 emon when rea cod, add 1
pnt of whpped cream et stand 4 hours.
MRS. HARR E. HU , wfe of e - ongressman Hu (Iowa).
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540 THE ONGRESSIONA OOK BOOK
HITE SA AD DRESSING
1 teaspoonfu sat 2 tabespoonfus ove o
1 tabespoonfu sugar o s 3 eggs
tabespoonfu mustard 1 cupfu cream (even f turned)
cupfu vnegar not too 1 tabespoonfu four
strong
Str dry ngredents together add vnegar and o add four m ed n water
when heated put n eggs and cream strred together coo n doube boer
unt smooth.
MRS. SAMUE H. MI KR, wdow of the ate ongressman Mer (Pennsyvana).
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SPE IA AMERI AN RE IPES 541
RITTEN RE IPES
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542 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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A ORITE DISHES O A NATIONS
The frst ongressona ub oo Boo carred a secton of favorte dshes
of a natons, comped through the courtesy of the dpomatc representatves
of foregn governments n the Unted States, the representatves of Amerca
abroad, and of the Pan-Amercan Unon. The oo Boo ommttee of ths
year has brought the coo boo up-to-date by ncudng many new recpes
from the representatves of foregn governments n ashngton, and has re-
edted many of the former recpes.
ARGENTINA
rom SE ORA MARIA M. DR U OAGA, wfe of Ma or En ge M. uoaga, e -Mtary Attach
of the Argentne Embassy:
ARBONADA A A RIO A A REO E STE
Prepare fresh or coo ed beef for stew, by cuttng nto -nch cubes, brown-
ng sghty n butter, wth a dustng of four chop very fne 2 bg onons, 3
green peppers, and 6 tomatoes peeed fry n o, begnnng frst wth the
onon and 1 pepper and addng the rest add the chopped beef (vea can be
used) and an e ua uantty of whte potatoes cut nto s uares coo on hot
fre unt uce s consumed.
At ths stage cut-up sweet potatoes may be added f desred, as we as peas
and corn add tomato e tract unt the m ture has rch coor when the
vegetabes are haf coo ed and chopped, add haf-rpe peaches, enough to ma e
about one- uarter the amount of meat add sat and pepper to taste coo on
a sow fre.
DU E DE E HE MI K SPREAD, S EETENED
To every uart of m add pound of sugar bo n a grante pan. The
amount w bo away to ess than the orgna uantty before t s through
coo ng. Sour m may aso be used, and the favor w then be a tte
stronger. Brng the m and sugar to a bo ower the fre so that t w not
burn when eft to bo. It must be strred occasonay durng about 3 hours of
bong. The m ture w graduay turn much dar er n coor and w thc en
unt a drop of t n cod water w form a soft ba. Toward the end of the
bong add some grated emon rnd, or a few sces of the rnd, and a few
cnnamon stc s may aso be added.
Remove from the fre when thc enough and str vgorousy for a few
mnutes to prevent t from curdng aow t to coo and eat wth soda crac ers
or bread.
rom HON. PHI ANDRB . Um, , e - harg d'Affares, Unted States Embassy, Argentne:
PASTE ITOS DE HO O GREEN ORN PIE
ry 2 onons, 3 peppers, and 3 tomatoes n butter when we fred, add
chopped meat coo hour and add dred currants and m add 2 arge tabe-
spoonfus of four, sugar to taste, a pnch of sat, and pepper.
543
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544 THE ONGRESSIONA OOK BOOK
hen coo ed, add chopped hard-boed egg.
(The same fng s used for "Empanadas roas," addng penty of pmento
and tomato sauce and eepng t very ucy.)
Pass through a fne choppng machne 3 tns of corn for ten persons.
Pace n a casseroe wth pat of butter add to the corn 1 cupfu of m ,
1 cupfu of four, 1 cupfu of sugar, and a tte sat str and coo wth the
butter when t s coo ed to a good consstency, ta e off the fre and add 8
eggs we beaten f a pan haf fu and cover the fng wth the paste. The
same can be made n sma pots or croc s, powderng the top wth sugar and
pacng n a doube boer n the oven to be browned.
EMPANADAS MEAT PASTIES
Put 2 os (4.4 pounds) of four on the tabe (marbe top) ma e a hoow
add 4 eggs, whtes and yo s begn to nead wth warm water whch has been
sated. The dough must be rather hard nead we unt t s ute smooth
add oaf of butter (125 grams, 4.4 ounces), the same amount of ard and
nead agan unt the dough s very smooth, contnuay powderng the tabe
wth four ma e tte ca es the sze of a sma orange aow them to set for
a good whe. Ne t ro them out to the thc ness of a dnner pate, f wth
the m ture used for "pastetos de choco," turn over one sde of the pastry, and
press together the edges and ba e.
PU HERO HO DER
a pot fu of water. hen the water s scadng (not bong), put
n a chc en and a on of beef or rbs of beef add sat bo. hen we
s mmed, add 1 good sta each of ceery, ee s, and parsey. hen boed for
1 hour, add a few peces of s uash or vegetabe marrow, wth rnd, peeed sweet
potatoes and whte potatoes, carrots, a good young cabbage, 1 onon, 1 pepper,
1 whoe tomato, and a few whoe sausages. Twenty mnutes before servng,
add some rce and marrow bone.
ORN IN THE HUSK
Use fresh green corn and save the hus scrape the corn off the cob pass
t through a fne choppng machne ma e a rch sauce, wth penty of onon,
tomato, and green peppers fred n part of o and part butter, enough to
ma e t ute ucy. To the chopped corn add 1 arge cupfu of four and 1
of sugar m we when we m ed, add to the sauce 2 arge tabespoonfus of
beef stoc and tomato paste (e tract of tomato), sat and pepper to taste
after coo ng for 1 hour, strrng contnuay to avod stc ng, et the m ture
get thoroughy cooed then ta e 2 whoe, smooth eaves of the hus overap
the 2 broad ends f wth 1 arge spoonfu of the m ture bnd wth a strand
of rafa and reheat.
The oc ey ub, Buenos Am.
AUSTRIA
rom MADAME EDOAR PRO Hsnt, wfe of the Mnster from Austra:
IENNESE RISOTTO
cupfu rce cupfu cod coo ed chc en
3 tabespoonfus butter n dced peces
cupfu canned tomatoes hte stoc , sat, and cayenne
hc en vers, coo ed (2 or 3)
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A ORITE DISHES O A NATIONS 545
oo rce n bong, sated water dran pour hot water over to rnse heat
omeet pan add butter when meted, add rce coo 3 mnutes add tomatoes,
chc en vers chopped, and enough stoc to mosten coo 5 mnutes season
and serve.
SA HER TORTE SA HER AKE
ream pound of butter wth pound sugar add yo s of 4 eggs,
pound meted chocoate, pound four and the beaten whtes of 4 eggs ba e
sowy n buttered and foured ayer ca e tns put preserves between ayers
and ce wth the foowng cng:
oo pound chocoate n sma amount of water for 10 mnutes add
pound sugar and 4 teaspoonfus water coo unt chocoate strngs remove
from fre beat and frost ca e.
rom HON. A RERT HENR ASHRURN, e -Mnster to Austra from the Unted States:
IGHTS UNGS ITH DUMP INGS
(Serves 10 Persons)
ash and bo for about 1 hours a whoe ung and heart of a caf n
water, ta ng enough to aways cover the ungs, to whch add a tte vnegar,
sat, carrots, parsey, ceery, a few grans of pepper, and a pece of onon re-
move the ghts and aow to coo thoroughy meanwhe prepare an "En-
brenn," or browned four heat separatey 10 d g. (3.5 ounces) of ard, then
add 8 d g. (2.8 ounces) of four unt ths gets brownsh put the soup n whch
the ung was boed nto the so-caed "Enbrenn." et t bo we wth 2
tabespoonfus of sour cream cut the cooed ung n narrow strps put nto
the sauce. Add sat and vnegar accordng to taste.
Bread Dumpngs
ut 10 ros (or the same uantty of other whte bread) nto sma dce
et 20 d g. (7 ounces) of ard become very hot n a saucepan, and throw the
dce of bread nto the hot ard et them become sowy stff and yeow be-
fore they are entrey toasted, add some fney chopped parsey and onons
remove the saucepan from the fre and et the dce of bread become cod
m b ter (1 pnt) of m wth 2 eggs and pour ths over the ro add
ter ( 4 uart) of four and some sat frst form wth the hand a dumpng
about the sze of a round potato. Bo some n a saucepan, put n a tra
dumpng et t bo fuy 10 mnutes f the consstency s too soft, add a tte
four f t s too hard, add some m coo the other dumpngs and sprn e
wth bread crumbs toasted n butter.
IENER S HNIT E ITH POTATO SA AD
Schntze are the meat of the eg of vea cut nto sces about 1 cm. (
nch) beat and sat them on both sdes dp n four, then n an egg (an egg
s to be bro en nto a, deep pate, the yo and the whte of the egg we m ed
wth a for ), fnay n bread crumbs, and fry them n hot ard on both sdes.
The ard shoud, when meted, be fnger's depth n the saucepan. One shoud
aow 15 d g. (5.3 ounces) of vea per person, f vea s practcay wthout bones.
Potato Saad for 10 Persons
oo , pee, and cut nto sces 1 g. (3.3 pounds) of "Kpfer" ongsh,
sma potatoes .e., greasy ones then sat add 3 tabespoonfus of fne o,
whe the potatoes are st warm, then vnegar accordng to taste and strength
of the vnegar m the whoe thoroughy.
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546 THE ONGRESSIONA OOK BOOK
P UM DUMP INGS OR 10 PERSONS
oo , pee, and seve 1 g. (2.2 pounds) of potatoes, or put through the
potato press then wor on the board wth your hands 35 d g. (12.3 ounces)
of four, 5 d g. (1.8 ounce) butter, 2 eggs, and a tte sat to an even dough
ths dough s then roed out to a thc ness of about 2 mm. wth a foured ro-
ng pn cut nto tte s uares of about 5 to 6 cm. or 2 nches. over a pum
wth ts stone wth each one of these s uares, beng carefu not to tear the
dough the dumpngs thus formed are put nto smmerng, sghty sated water,
coo ed for 5 mnutes and straned. Toast 15 d g. (5.3 ounces) of bread crumbs
n 20 d g. (7 ounces) of butter ro the dumpngs n ths and sprn e wth
powdered sugar.
AP E STRUDE
Put 35 d g. (12.3 ounces) of four on the board ma e a hoe n the mdde
of the heap, n whch put a tte u ewarm water and 3 d g. (1 ounce) of
butter and a tte sat m the whoe thoroughy wor the dough wth hands,
unt t does not stc to hands or the board the dough must reman ute
soft put t on the foured board cover t wth a warmed dsh et t reman
hour.
Meanwhe pee 1 g. (3.3 pounds) of appes cut them n very thn sces
toast 10 d g. (3.5 ounces) of bread crumbs n 10 d g. (3.5 ounces) of butter
and prepare 5 d g. (1 ounces) of rasns and 10 d g. (3.5 ounces) of sugar,
more or ess accordng as to whether the appes are sour or sweet. hen the
dough has been aowed to stand for hour, prepare on a rather arge tabe a
nap n four t put the dough thereon ro t a tte wth the rong pn
stretch the dough, pung from beneath wth both hands, unt t becomes ute
transparent and so arge that t hangs over the edge of the tabe. It s advsabe
to grease the edges beforehand wth meted butter by means of a pant brush.
ut away the edges remanng thc sprn e appes, bread crumbs, rasns and
sugar, but ony of the dough the dough whch remans uncovered, sprn e
wth meted butter ro t together put the whoe on a greased ba ng tn
grease the Strude wth meted butter ba e t n the oven about hour cut
t nto peces on the ba ng tn put t on the dsh powder wth sugar.
Paace of the Presdent
INDIANER-KRAP EN HO O ATE REAM BUNS
Str 60 grams (2.1 ounces) of sugar wth 5 yo s of eggs unt they are
foamy add I tabespoonfus of water str n 50 grams (1 ounces) of four.
Meanwhe the 5 whtes of eggs are beaten and m ed sowy wth the other
ngredents ma e the "Krapfen" (round ca e) ba e them at a moderate heat
hoow them out put them together cover wth chocoate f wth sugared
whpped cream.
A GU AS
hop 1 g. (2.2 pounds) of onon fney wth 10 d g. (3.2 ounces) of bacon
roast to a ght yeow n 300 gr. (10.5 ounces) of ard str wth a good tea-
spoonfu of red pepper add uc y ter ( pnt) of cod water put n 3
g. (6.6 pounds) of vea cut nto sma peces sat stew t unt the grease
s vsbe str n 2 teaspoonfus of four, ter (1 pnt) of sour cream, ter
(1 pnt) of soup bo serve.
Hote Impera, enna.
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A ORITE DISHES O A NATIONS 547
TOP ENSTRUDE STRUDE ITH DUT H HEESE
or 25 d g. (8 ounces) of four wth an egg, 5 d g. (1 ounces) of
butter, a tte sat, and u ewarm water unt the dough does not stc et t
rest covered for 1 hour.
ng: Str 14 d g. (5 ounces) of butter wth 12 d g. (4.2 ounces) of
sugar, the s n of a emon, and 4 yo s of eggs unt t gets foamy add 25 d g.
(8 ounces) of Dutch cheese, ter of cream, and asty the whtes of the
4 eggs beaten up.
Pu out the dough on a nap n, put on the fng wth a fat spoon ro,
ftng the 2 ends of the nap n.
The Strude s put on the ba ng tn, greased wth butter and ba ed at a
moderate heat.
PEASANTS' GU AS
ut 120 g. (2 pounds) rbs of beef or fet nto dce of 6 to 7 d g. (2 to
2 ounces) roast 50 d g. (17.5 ounces) of onons cut nto bg peces wth 25
d g. (8 ounces) of fney cut bacon, n a saucepan unt they become a goden
yeow add 20 grams (7/10 ounce) of red pepper and 15 grams ( ounce) of
sat stew unt the ard becomes cear powder wth 25 grams (7/8 ounce) of
four fnsh wth g. (1.1 pounds) peeed tomatoes wth the seeds removed,
and stoc , and stew unt the ngredents are competey dssoved.
S EGEDIN OTE ETTES
ut 1.50 g. (3.3 pounds) of por chops nto 10 cutets powder wth four
and fry, pacng t n a saute dsh n aternate ayers wth parboed sauer raut.
Ma e a red pepper sauce of 25 d g. (8 ounces) of bacon cut nto dce,
g. (1.1 pounds) of fney cut onons, 20 grams (7/10 ounce) of red pepper,
5 grams (1/6 ounce) of sat, 1 tre (1 uart) of cream pour ths over the cut-
ets and cabbage stew the whoe for at east 1 hours remove the fat before
servng season agan and serve n a tureen.
Grand Hote, enna.
REME A A SA HER
In tre of dssoved sugar standng on bong water whp up 12 yo s
of egg unt they form a consstent mass whp on ce m 14 d g. of haze-
nut nougat wth 3 d g. of chocoate and 2 gasses curasao str up wth the
above cream m wth 1 tre of whpped cream str n wth the cream. Ma e
wth paper at the edge of the souffe cup, an edge about 2 cm. hgher f n
the cream and et t freeze from 3 to 4 hours. Before servng, powder wth
cocoa powder remove the paper from the souffe cup and serve strawberry
puree wth the cream.
Hote Sacher, enna.
BE GIUM
rom MAUA IK MAT, wfe of Hs E ceency, the Began Ambassador to the Unted States:
REPES AMANDES
Ma e sma panca es of usua panca e dough spread wth mnced vea or
chc en m ed wth a tte butter add some bread crumbs. hen the pan-
ca es are we covered, ro them up soa n beaten egg fry n bread crumbs
serve wth tomato sauce.
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548 THE ONGRESSIONA OOK BOOK
PETITES GA ETTES A ONES
3 cupfus four 1 sma teaspoonfu sat
cupfu powdered sugar 2 teaspoonfus cnnamon
1 cupfu meted butter cupfu rasns
cupfu m 1 teaspoonfu ba ng powder
1 sma egg
M a these ngredents ma e sma round ca es on ba ng tray ba e n
oven.
ATER OIE DE O AI E
thout doubt the most popuar natona dsh of Begum s aterzoe de
oae a most deectabe and satsfyng soup of chc en. In Brusses the
dsh reaches perfecton under the magc of the chef of the famous restaurant,
the " et de Soe," nown to amateurs of good coo ng n amost every country
of Europe.
I am gong to te you how they do t at the " et de Soe." rst of
course you w secure a fne young fow-chc en after t has been perfecty
ceaned and dressed, you w rub t we wth a pece of emon. Now cut t up
as you woud for fryng.
Ne t prepare the casseroe or vesse n whch the soup w be made by
generousy butterng the sdes and bottom. Over the bottom of the vesse
pace a bed of fne uenne, composed of fne whte ceery (remove a fbers
or strngs), of the whte part of ee , and of whte onon. To ths add a
bou uet composed of eaf of aure, a soupcon of thyme encosed n a few
roots of parsey, the roots havng been we scraped and washed. Upon ths
bed pace the peces of chc en over the whoe pour 1 uart of vea broth.
ater may be used nstead of the broth, but the atter s preferabe season
wth tchen sat, freshy ground whte pepper, and a pnch of cove. Brng
the m ture to a bong pont and aow t to smmer and steam under a tght
cover for at east 35 mnutes. Ta e out the bou uet and pass the roots through
a meta straner. The e tract s to be added to the soup add a arge pnch of
bread crumbs. At ths pont turn the soup nto a arge tureen and uc y add
the rapdy beaten yo s of 4 eggs, 2 wne gasses of e tra thc cream, and a
few thmbefus of fne butter compete the ason by addng the peces of
chc en and, wth a fna sprn e of chopped parsey, the aterzoe s ready
for the tabe and for your deectaton.
rom HON. H GH GIRSON, e -Ambassador to Begum from the Unted States:
Dnner prepared by Bernard Mern, hef de usne of the Ambassador of
the Unted States and Mrs. Phps, n Brusses, gven n honor of Ther
Ma estes, the Kng and ueen of the Begans, and Hs Emnence, ardna
Mercer.
36 covers 4 servces
Menu
reme de hampgnons Poussns de Bresse Rots
Trutes de Rvere a a Saade Brabanconne
Norvegenne Asperges d'Argenteu
Sauce HonKrose Sauce Hoandase
Sees d'Agneau amard Mousses Mare- ouse
Sauce Menthe Gateau
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A ORITE DISHES O A NATIONS
549
Rver Trout
oo wth Sauterne wne n water
we favored wth usua vegetabes
ma e a cear ey pace the trout on
a crysta dsh and decorate them wth
a fne " uenne" of vegetabes, whte
of egg, and truffes cover wth ey
and nsert the dsh n a boc of ce
cut accordng to taste.
or the sauce, ma e a good may-
onnase and str nto t the yo s of
hard-boed eggs fney chopped and
season we wth papr a.
Saade Brabanconne
ut some endve very fne, aso
coo ed beetroot and truffes ne the
saad bow wth ettuce eaves and
pace the varous coors n carefuy.
Mousses Mare- ouse
Ma e the mousses favored wth
vana f the centers wth straw-
berres and a raspberry sauce favor
a wth ueur.
uncheon gven at the Amercan Embassy, Brusses, n honor of Mr.
andervede, Mnster for oregn Affars.
The Hors d' Euvres are served on
sma peces of toast.
Eufs Moets en Souffe'
Ta e the matera for a Parmesan
souffe and put a ayer of t n a
shaow souffe dsh ay n the eggs
boed for 5 mnutes and cover wth
the rest of the ud pace over t a
sce of Gruyere cheese and powder
wth grated Parmesan eave ony a
short whe n the oven so as not to
harden the eggs.
18 covers 2 servces
Menu
Hors d' Euvres arsovenne
Eufs Moet en Souffe
Soes a a eandase
uarters d'Agneau Bou uetere
Asperges Sauce entenne
Mousse au hocoat en Surprse
Gateau
Soes a a eandase
Ro the fet of soe and pace
them n a arge oyster she wth a
poached oyster on top and a mush-
room coyer wth a whte wne sauce
and put n the oven.
Asperges Sauce entenne
Ma e a good Hoandase sauce to
whch add some fney chopped herbs
passed through a har seve (spnach,
parsey, cherv and sma pece of
shaot).
Mousse au hocoat
over a sponge ca e soa ed wth
ueur the matera for a souffe
omeet and put n the oven to coor
sghty.
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550
THE ONGRESSIONA OOK BOOK
Dnner n honor of Hs Roya Hghness, the Du e of Brabant.
36 covers 4 servces
Menu
onsomme a a erd
Troncons de Saumon
Sauce Rche
Pece de Boeuf a a Sarde
Becasses rotes au Pne hampagne
Pate de oe Gras a a geee
cEurs de atue en saade
Tmbaes a a orentne
Samon
oo n a broth made from whte
wne, cognac, vegetabes, and peengs
from mushrooms thc en the sauce
wth yo s of egg add to t some
coo ed and straned truffes.
Beef
Brase n a good tomato sauce a
pece of beef unt we done. To the
sauce add some grated horse-radsh
sce the beef and between each sce
put one of tongue and some sauce
cover a wth sauce, bread crumbs, and
butter put n the oven to brown
serve wth a separate dsh of spaghett.
Tmbaes a a orentne
Ma e a sponge ca e n a charotte
russe mod, favored wth maras uno
f the center wth pstacho ce cream
cover wth a hot raspberry sauce.
A few nforma uncheons gven by the e -Ambassador of the Unted States
and Mrs. Gbson, n Brusses.
uncheon
Gnocch a a Romane
Rabe de evre a a reme
Pommes de terre ondente
Endves au us
au tron, Sauce erses
As .Ther E ceences are very fond
of Itaan dshes, a ght but very good
coo ng, a few of ther favorte dshes
are gven herewth:
Gnocch a a Romane
To 1 ter (1 uart) of m add
200 grams (7 ounces) wheat semona,
a pece of butter, sat, and nutmeg
when we coo ed, add yo s of eggs
and 150 grams (5.3 ounces) grated
Parmesan cheese put on marbe sab
to coo and, when cod, cut n peces
and dspose them n the shape of a
wreath n a shaow ba ng dsh
powder we wth grated cheese pour
meted butter over t put n oven to
brown.
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A ORITE DISHES O A NATIONS
551
uncheon
ro uettes de Rsotto
Tournedos Gre Bordease
Pommes de Tcrre ard
onds d'Artchauts a a Moee
Peches Duchesse
ro uettes de Rsotto
Ma e a good rsotto wth vea
broth add a tte saffron and grated
Parmesan cheese pour t hot nto
ndvdua mods. hen cod, dp n
egg and bread crumbs and fry n
carfed butter.
Pommes de Terre ard
ut the raw potatoes nto round
peces dp them n batter fry unt
a goden brown.
Peches Duchesse
ut the peaches n haf and coo
wth favorng pace on sma pece of
sponge ca e soa ed n ueur. On
each of peach put a sma ba ed
custard and serve wth chocoate sauce.
uncheon
Souffe au Macaron
oteettes de Mouton orentne
Asperges Sauce Aurore
Savarn hateane
Macaron Souffe
Brea the macaron n sma peces
coo m wth a good whte sauce,
vea broth, and cream add a bera
uantty of grated Parmesan cheese
and severa yo s of eggs. hen ony
sghty warm, m n the whtes of the
eggs, prevousy we beaten pour nto
souffe mod put n oven.
oteettes de Mouton orentne
Ma e a good noode paste and
spread out nto a thn sheet cut nto
the shapes wanted pace a sma pe
of dressng on the peces of paste, wet
wth beaten eggs cover wth more
paste coo for 15 mnutes n sat
water sprn e wth grated Parmesan
cheese cover wth a good tomato
sauce made from brased beef, or wth
meted butter.
To ma e the dressng, ta e a vea
or sheep's bran and coo sghty wth
butter. ( oo ed chc en, vea or por
may aso be used chop fney and add
some spnach whch has been passed
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552
THE ONGRESSIONA OOK BOOK
uncheon
Ravo Sauce Tomates
Pouets rts a 1'Amercane
ets de Houbon a a reme
Turban de Pruneau hanty
through a seve, a fney chopped
shaot, a tabespoonfu of grated Par-
mesan cheese and an egg m a
thoroughy coo n butter.
Turban de Pruneau hanty
oo the prunes n red wne,
water add a pece of cnnamon
and s ueeze of emon. hen we
coo ed, pass through a seve add a
tte meted geatn (6 to 7 sheets to
ter (a pnt) of prune sauce pour
n a mod put on ce. hen ready to
serve, ta e out of mod f center wth
whpped cream favored wth sugar and
vana.
Dnner prepared by Bernard Mern for Prnce Ruspo, Ambassador of
Itay n Brusses, n honor of Ther Ma estes, The Kng and ueen of the
Begans.
50 covers 5 servces
Menu
Nors de annes frappes
au Porto
onsomme a a entenne
Trutes Saumonees
Sauce Bourgugnonne
Pouardes Souffes avorte
et de Boeuf en Geee
ceurs de atue en Saade
onds d'Artchaut a a Romane
Gace Tutt- rutt
Gateau
Nors de annes rappes
Ma e a sma hoe n sma-szed
meons pour n some Porto wne and
put on ce for 2 hours cut n haf
serve on crac ed ce.
onsomme'
Ma e a chc en broth add to t
sma meat bas coored wth varous
vegetabes.
Trout
Stuff the fsh serve on a bed of
rce garnsh wth crawfsh serve wth
sauce made wth Burgundy wne.
hc en
Brase sghty cut off the whte
meat trm wth a good mousse made
from poutry and some beaten whte
of egg, foe gras and truffes cut nto
s uares sce the whte meat put
bac nto pace, hodng a together
wth the mousse put some buttered
paper around t a pace n brasng
pot on fre for / 2 hour et t smmer
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A ORITE DISHES O A NATIONS
553
sowy pace on dsh and garnsh wth
sweetbreads, mushrooms, and truffes.
Hearts of Artcho e
Pace the hearts of artcho es on
toast garnsh wth a tomato and
fnesherbes ey.
Gace' Tutt- rutt
Use vana ce cream serve wth a
hot sauce made wth a nds of frut.
Dnner served by Bernard Mern, hef de usne of the e -Amercan
Ambassador and Mrs. Gbson, at the rench Embassy n Brusses.
23 covers 3 servces
Menu
onsomme a a entenne
Moussene de Homards Newburg
ambons de Prague, Puree Rche
Sauce Marsaa
Medaons de oae Parsenne
enous a a Poonase
Bombes Surprses Napotanes
Gateau
Gaetes au amembert
obsters
Ma e a mousse wth the
obsters cut the other nto sma
s uares and m wth a sauce wth
crawfsh, mushrooms, and truffes put
the mousse nto cutet mods coo n
doube boer serve around rce and
cover wth Newburg sauce.
ambons de Prague
oo the ham n Marsaa garnsh
wth tte mods of peas, carrots, and
caufower ta e a ot of coo ed vege-
tabes and pass them a through a
seve str n enough egg and cream
to hod t a we together coo n
doube boer serve wth ham.
Medaon de oae
ut some rounds of coo ed whte
of chc en gaze them wth cod whte
sauce and garnsh wth truffes. The
chc en must have been eft whoe.
Ta e away the breast bone and f
wth a saad made from vegetabes and
cream gaze the chc en and on t
put the rounds prevousy prepared
cover a wth ey and garnsh the
dsh wth a cear tarragon ey.
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554 THE ONGRESSIONA OOK BOOK
Gaettes au amembert
Spread out some wafer paste on
each pece pace a sce of amembert
cheese cover wth a pece of paste
wth a few hoes n t brush over wth
yo of egg ma e nes on t wth a
for and put n a hot oven serve
warm ony.
BO I IA
rom SeSoRA ROSA SA INAS DE A BARRA, wfe of Senor D. George de a Barra, e - harg
d'Affares of Bova to ashngton:
O OMBIAN ORN PUDDING
ut the corn off of 5 ears of sweet corn nto a shaow dsh add 3 eggs,
cupfu of sweet m , and sat and pepper to taste add 4 tabespoonfus of
meted butter and 1 spoonfu of papr a mash the corn and str we turn
haf of the m ture nto a mod cover the m ture wth thn sces of Swss
cheese pour n the rest of the corn m ture ba e n a sow oven for 40
mnutes unt the top s brown serve on a patter and sce e pe.
BO I IAN B AN MANGE
M 2 uarts of whoe m wth 2 pounds of granuated, sugar add a pece
of stc cnnamon coo sowy unt t begns to bo. Be carefu to str con-
stanty wth a wooden spoon whe bong care shoud be ta en not to bo
too much, or t w not harden when cod.
BRA I
rom MADAME DE IMA : Sr A, wfe of Hs E ceency, the Ambassador R. de ma e
A MOND BIS UITS
Pound we 1 pound of banched amonds and m wth 1 pound of sugar, a
tte emon uce, spces, and the yo s of 15 eggs str we add the whtes of
the eggs we beaten wor n enough pastry four to ma e the rght consstency
put n buttered mod and ba e a ght brown.
B ESSED MOTHER
6 egg yo s 1 cupfu butter, scant
2 cupfu sfted sugar, scant 1 cupfus rce four
1 cocoanut, grated fne ( ream) fuba of rce
Dvde grated cocoanut n 2 parts e tract the m from 1 part by pacng
the cocoanut n a covered vesse and settng t n hot oven wth a fang heat.
hen the cocoanut s hot, dran t n a strong nap n put m thus obtaned
wth other part of grated cocoanut. Beat, n the frst pace, the yo s add
sugar, contnue beatng for 15 mnutes add butter, eep beatng, and then add
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_ A ORITE DISHES O A NATIONS _ 555-
cocoanut, beat st more add the fuba and beat for 10 mnutes pace n hot
oven, n paper forms, on a fat tn. After 6 mnutes, open oven for 1 mnute
repeat ths twce et brown remove from oven.
BARONESS DE BOM IM, of Bo de anero.
MOUSSE OP HESTNUTS
Ta e 1 pound of puree of chestnuts and m wth 12 ounces of powderedr
sugar favor sghty wth vana beat wth a spoon unt absoutey smooth :
add 1 pnt of rch cream whch has been sghty sweetened pour the m ture
n a mod and stand n ce and sat for 1 hour.
OKRA AND TOMATOES BAKED
oo the o ra thoroughy n sated water cut n ong peces and put n a.
ba ng dsh wth aternate ayers of peeed and sced tomatoes sprn e wth.
bread crumbs and sweeten to taste wth brown sugar ba e n a uc oven.
rom SfSORA DK O I EIRA IMA, wfe of Dr. Manoe de Overa ma, e -Mnster of
Braz to Begum, apan, and other countres:
HOURI OS MOUROS MOORISH SAUSAGE
Put some fney hashed fresh por , ean and fat, n some wne, wth garc,
cumnseed, and chopped onon, washed n severa waters, and aow t to reman
1 or 2 days. hen the sausages are to be fed n por ntestnes, change the
meat to another bow, and m some ard, more onons, and enough bood of
the por to gve coor. After they are fed, et them be smo ed, and then
coo them.
O OANUT AND A MOND AND
1 sma cocoanut, grated 200 grams (1 cupfu) amonds,
6 egg yo s chopped n food chopper
1 cupfus (300 grams) sugar botte (garrafa) m
Brng m to bong pont add amonds, strrng constanty. After m ture
s dred, add sugar. hen bong a tte, m the cocoanut wth the egg
yo s, strrng constanty wth a wooden spoon unt t can be formed n candy
et stand 1 day form the candy, and ro n dry, sfted sugar.
rom HON. ED ARD . MORGAN, e -Ambassador to Braz from the Unted States:
O OANUT OMPOTE
pounds (1 o) sugar dessertspoonfu sated butter
1 arge cocoanut, grated gassfu water
8 egg yo s oves and cnnamon n stc
M water, sugar, coves, and cnnamon ma e a srup, removng the foam
whch arses stran when t forms a paste remove from fre add cocoanut,
whch has prevousy been m ed wth the egg yo s return to fre, strrng
constanty, for 5 mnutes. As soon as cocoanut s coo ed, remove the butter
pace the sweet cod n compotera.
HO TO REMO E THE MI K ROM O OANUT
Grate the cocoanut on fne grater pace on ow fre n saucepan wth 2
tabespponfus of water str constanty unt very hot remove from fre and
mmedatey s ueeze the cocoanut n strong nap n to stran a the m .
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556 THE ONGRESSIONA OOK BOOK
PATES O SHRIMP
3 cupfus four 4 egg yo s
1 cupfu butter tte sat
1 tabespoonfu ard
Ma e a hoe n the center of the heap of four and put n t the butter,
ard, egg yo s, and sat m we. Put ayers of ths dough n muffn tns
pace the boed and we-seasoned shrmps n, and then put another ayer
of dough on top ba e n a moderate oven.
SOPA DOURADA GO DEN SOUP, A DESSERT
Dce the nsde of a oaf of bread fry t n butter et t drp then put for
a moment n carfed sugar, whch s on the pont of bong. hen the sugar
comes down, put t to bo n that sugar, and when the sugar becomes thc ,
add 18 egg yo s, aways strrng wth a spoon, over a ow fre. After t s m ed
and thoroughy bended, put some cnnamon on top.
ATAPA A STE
Ta e a tte over pound (250 grams) fresh garopa or other good fsh, Mo
pounds (500 grams) fresh shrmps, tte over , pound (250 grams) dred
shrmps pee, toast, powder, sft. Add 2 tabespoonfus hgh grade sweet o,
m from 1 cocoanut, 100 grams amonds, sheed, toasted, and ground sft
corn mea, very fne, and mandoca four add 2 tabespoonfus of dende o
pepper to taste.
Pace on fre a saucepan wth sated water, garc, bay eaves, and onons.
hen the water bos, put the fsh n saucepan unt coo ed remove fsh and
n the same water pace the shrmps to coo remove the bones from fsh, strp-
png carefuy. After the shrmps are coo ed, remove from saucepan stran
the water whch remans through a coth, repacng the water and fsh n sauce-
pan to fre thc en the broth wth a tte corn mea and e ua amount of
mandoca four, unt a thc mngoo m the o of dende and the sweet o.
the peanuts, the dred shrmps reduced to powder, the fresh shrmps, and haf
the cocoanut m ma e separatey a paste of rce four, whch w use the
other part of cocoanut m .
r, M.-HM'ss II BOM IM, of Ro ce anero.
BU GARIA
rom HON. HAR ES S. I SON, e -Mnster to Bugara:
MOUSSAKA AU AUBERGINES
Pare 2 or 3 eggpants and cut them engthwse n sces about o to o
centmeters ( o to 7 0 nch) thc season wth sat ro n four and fry n o.
hop 1 to 1 ograms (2.2 to 3.3 pounds) of mutton n a machne put
n a casseroe 2 or 3 onons, fney chopped add the chopped meat seasoned
wth sat and pepper and 1 tabespoonfu of tomato puree and a few crushed
tomatoes et coo n a moderate oven for 1 or 1 hours. Test the coo ng
and seasonng and thc en wth 3 or 4 eggs arrange n the bottom of a dsh a
ayer of eggpant sces prevousy fred and some sces of fresh tomatoes
cover wth a ayer of the chopped mutton, another ayer of eggpant and
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A ORITE DISHES O A NATIONS 557
tomatoes, and contnue unt the dsh s amost fu cover wth eggs beaten
wth a tte m and put n the oven to brown for 20 mnutes.
GUI ED HE NATIONA
ut up 1 or 2 ograms (3.3 to 4.4 pounds) of shouder of fat mutton (or
breast of mutton) as for a ragout coo these peces, we seasoned wth sat
and pepper, n por fat n the oven, wth 3 or 4 chopped onons as soon as
ths s we coo ed, add 1 spoonfu of tomato puree. In the meantme prepare
and m n a pan the foowng vegetabes, a handfu of each: Green beans,
peas, sma carrots, 1 or 2 eggpants, cut n arge de, some potatoes, and 3 or 4
pmentos, cut n uarters add these vegetabes to the meat mosten wth
water or bouon unt covered put on top some uarters of fresh tomatoes
and chopped parsey put n the oven and coo genty for 2 hours. hen
coo ed, put some beaten eggs seasoned wth sat and emon uce on top and
brown n the oven.
RAGOUT D'AGNEAU AU EPINARD
ut 2 shouders of amb nto peces fry n butter n a fryng pan wth 2
or 3 chopped onons season wth sat and pepper add 1 spoonfu of tomato
puree, mosten wth a gass of whte wne sauce, and reduce. Then mosten wth
water or bouon unt covered and et bo add 1 or 1 ograms (2.2 to
33 pounds) of ceaned spnach and a tte chopped tarragon cover the casseroe
and put n the oven for 45 mnutes.
ANADA
rom MRS. HERRIDGE, wfe of the Mnster of anada to the Unted States:
ANADIAN SA AD DRESSING
1 tabespoonfu four 1 tabespoonfu butter
4 tabespoonfus whte sugar 2 eggs, beaten
1 tabespoonfus mustard cupfu vnegar
1 teaspoonfu sat Add cupfu m
oo n doube boer unt m ture thc ens, strrng constanty.
ANADIAN S ONES
2 cupfus four 2 tabespoonfus shortenng
3 teaspoonfus ba ng powder 1 cupfu m
2 teaspoonfus sugar 1 egg
teaspoonfu sat
M and sft together four, ba ng powder, sugar, and sat rub n shorten-
ng add we-beaten egg and m ro out -nch thc and cut any shape
or eave whoe.
HOMARD EN KARI
1 obster 1 carrot
4 onons eery, few stc s of
1 appe 1 ounce butter
1 teaspoonfu curry powder pnt stoc
satspoonfu sat
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558 THE ONGRESSIONA OOK BOOK
Bo obster 20 mnutes when cod, spt n haf cut obster n dce fry
sced onons, carrot, appe, and ceery n butter add curry powder, sat, and
stoc , when coo ed, pass through a seve add obster, then dsh the obster n
the 2 haf shes put a few bread crumbs over and gratn under the gr.
PAR AIT ERAB E AU RUITS
4 eggs cupfu rum or brandy
1 cupfu hot mape srup 1 tabespoonfu chopped wanuts
1 pnt whpped cream
Beat eggs sghty and pour on, sowy, mape srup coo unt m ture
thc ens coo and add cream mod pac n ce and sat et stand for 3
hours surround wth gace fruts or fresh frut n season.
POU ET AU HOU ROUTE
Brase the chc en for 1 hour wth vegetabes ta e a cabbage cut nto
haves and fourths and ta e out hard center te t tghty tozether agan and
banch n bong water for 5 mnutes ta e out of water and dran put t n a
brasng pan ned wth sces of bacon season wth sat nnd pepper, 1 sced
onon, 2 coves and cover wth sces of bacon and 1 pnt of stoc coo n the
oven for 2 hours pace n center of dsh cut up chc en around sces of bacon
and sausage.
rom MRS. I IAM PHI IPS, wfe of the e -Mnster of the Unted States to anada:
AMBER MARMA ADE
1 arge orange 1 emon
1 grapefrut
Sce fruts thn, removng seeds and cores measure fruts and add 3 tmes
as much water as fruts et stand overnght bo 5 mnutes add 1 part of
sugar to each part of frut and water et t stand overnght agan then bo
genty unt t ees. Put n gasses and cover wth paraffn.
PUREE DE POIS
( or 6 Persons)
2 uarts stoc or water 2 strps ceery
1 pnt dred spt peas Sat and pepper
2 onons 1 ounce four
2 carrots 1 dessertspoonfu dred mnt
1 sma turnp eaves
ash the peas and soa them n water for 12 hours put n a stewpan wth
stoc and brng to the bo sce the vegetabes add them to the stoc
smmer for 3 hours then rub through a seve return to saucepan add four
m smoothy and bo. The dred mnt eaves shoud be paced n the tureen
and soup poured on t.
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A ORITE DISHES O A NATIONS 559
APE O GOOD HOPE
rom HON. RA PH . TOTTEN, Amercan e - onsu Genera at ape Town:
MOST BO ET ES
Ta e 16 pounds four, 4 pounds of sugar, 2 pounds of butter, 1 botte m ,
1 cupfu of anseeds, 2 nutmegs ground, 2 pounds rasns brused for most, 3
cupfus of warm water poured over to ma e them ferment. hen the most s
we wor ed, ma e up the four, etc., nto boet es (scones) and brush over wth
whte of egg ba e a nce brown.
RAISIN EAST OR MAKING MOST BO ET ES
rush n a mortar cupfu of rasns put them n a 2-pound frut ar wth
1 tabespoonfu of brown sugar f the ar neary to the top wth warm, not
bong, water, and set asde t w be ready for use when the rasns foat
on the surface stran off for use. Ths uantty s for 4 pounds four. M and
nead the dough overnght, usng a the straned ud, pourng t on the four
and addng warm water to brng t to the proper consstency. The drectons
for ma ng the most boet es are as above.
TOMATO BREDIE
Ta e 2 pounds of fat mutton from the fore uarter, 1 arge onon, 2 ches,
pepper and sat, tomatoes, and a tte fat scad the tomatoes to remove the
s n cut the meat nto neat peces, sce the onon, and put t wth the cut-up
ches and fat nto a saucepan, over a brs fre for a few mnutes, strrng:
t. hen the onon begns to brown, put n the meat, cover the saucepan,
and et the meat brown ncey dran off some of the uce from the tomatoes
and add them to the meat and et a stew genty unt the whoe s one mass.
If the tomatoes are very ucy, ta e out some of the gravy t ma es a nce
favorng for soups. A bredes must be served wth boed rce.
TO OOK A EG O MUTTON IKE ENISON
Ta e a good eg of mutton cut off the fat and ard t wth strps of bacon
put nto a basn wth some sat and vnegar unt ne t day, or for 2 days n
cod weather, turnng t occasonay roast and baste t we and serve wth.
appe or other ey.
BITTER ORANGE KON T
Pare the oranges and cut sts n each, press them genty to s ueeze out the
pps and uce stran the uce and put asde to m wth the srup soa the
oranges, changng the water every day for three days bo them up and dran
we. Ma e the srup, addng the uce from the oranges and a smaer uantty
of water, weght for weght, sugar and frut when the srup s thc , put n the
oranges and bo genty unt ute cear.
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560 THE ONGRESSIONA OOK BOOK
HI E
rom SKRORA MER EDES A AREA DE GAR -US, wfe of eutenant oone aroa
Garfas, e -Mtary Attache of the hean Embassy n ashngton:
A UE A DE A E STE ED HI KEN ITH EGETAB ES
Puc , snge, and draw a chc en wash and separate nto the usua onts
parbo unt tender n enough water to provde suffcent broth for 6 to 8
persons, s mmng to eep cear. Remove chc en when tender and fry, addng
2 or 3 potatoes cut fary sma, a handfu of green beans, sma cubes of s uash
or sweet pump n, some peas, an onon, sat, and a dash of red pepper. Add 1
tabespoonfu of rce, ater, so that t w not be overcoo ed. Over ths m ture
pour the uor n whch the chc en was boed, and aow to smmer sowy
unt the potatoes and other vegetabes are tender. Sprn e chopped parsey
and crumbed yo of egg over the tureen before servng.
PES ADO EN UENTE ISH IN ASSERO E
Ta e the desred amount of conger ee, or any other feshy fsh cut n
peces and season, pacng t n the casseroe n ayers aternatng wth sces
of boed potatoes, sces of tomato, croutons of bread, and some thn sces of
fred onon. Pour a tte stoc over the m ture and pace n the oven to coo
sowy. Serve wth decoraton of sces of hard-boed egg. Note: If a fsh
ess rch than conger ee s used, a tte butter shoud be added to ayers.
EMPANADAS DE HORNO BAKED MEAT TURNO ERS
hop or grnd pound fresh por or beef sce thn 2 onons pace n the
stewng pan or casseroe severa tabespoonfus of "coor," that s, drppng or
ard n whch a red pepper has been fred (and removed), gvng coor and
p uancy add the sced onon and fry unt tender add the meat and coo
unt done. Then str n 1 tabespoonfu of four and water m ed smoothy,
seasonng wth sat, red pepper, and ground cumnseed (pant of the parsey
famy whch may be omtted) to taste. hen ready to ta e off the fre, add
about cupfu of rasns, prevousy soa ed n cod water, and a few oves,
cther whoe or stuffed. Set asde to coo.
The dough for the turnovers s made by m ng 300 grams (about 10 ounces)
of four wth 50 grams (about 1 ounces) of ard or meted ard and suffcent
bong water, seasoned wth sat, to ma e a stff dough. Knead we and ro
fary thn, cuttng n as many s uares as re ured pace on each of the atter
a porton of the fng m ture, fodng s uare or crce over the other and
pnchng the edges together frmy, n order to prevent the fng from runnng
out ba e n hot oven unt goden brown.
Note: S uares of about 3 nches or crces about 6 nches n dameter are
convenent szes for ndvdua "empanadas" or turnovers. An ounce e uas
28.7 grams, metrc system.
HAR UI AN DR SMOKED BEE ITH EGETAB ES
Bo at east 1 potato for each person to be served, some cubes of s uash
or sweet pump n, addng when they have begun to bo some sced green beans,
peas, and a few green asparagus tps. ry a red pepper n drppng or ard and
remove fry a good-szed onon, chopped, some grated or cut fresh corn and
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A ORITE DISHES O A NATIONS 561
sces of tomato, n drppng or ard coored and favored wth red pepper. To
ths add suffcent smo ed beef prevousy passed through the chopper and,
asty, the coo ed potatoes and other vegetabes. If smo ed beef cannot be
procured, fresh or cod roast beef may be substtuted, f ground.
HUMITAS PATES O RESH ORN
Ta e severa ears of fresh corn and remove the hus , reservng the most
perfect and tender eaves to be used as "wrappers" grate the corn from the
cobs pace drppng or ard n the fryng pan and a fney chopped onon, sat
to taste, a few sweet bas or bay eaves, and the grated corn, and fry. Of
the hus eaves reserved, aow 2 (one overappng the other to gan suffcent
wdth) to each "humta," and on each par ay a porton of the fred corn
m ture fod the eaves so as to form an obong pac age about 2 by 5 nches
and te wth a strp of the hus cover wth water and bo for 45 mnutes, serv-
ng wthout removng the wrappng. These "humtas" may aso be made wth
sugar, n whch case very tte sat shoud be used.
PI ARONES S UASH RITTERS
oo 1 pound of sweet pump n or s uash n sated water, and when soft,
pass through a straner. To 1 pound of four add 1 tabespoonfu of ba ng
powder and sft together nto the straned m ture, strrng n 1 cupfu of m
beat ths batter wth a wooden spoon and set n a warm pace unt ready to
fry heat 1 pound of ard cut the dough n strps, twstng nto cruer or
pretze shape fry n deep fat, dppng mmedatey n brown sugar srup serve
at once.
rom the Pan-Amercan Unon:
ORANGE TEA TE DE NARAN O HI EAN ST E
Gather a handfu or so of tender young orange tree eaves macerate sghty
wth a spoon or for , and pace 5 or 6 n each of as many cups as there are
persons to be served, addng caramezed umps of sugar, to taste f each cup
wth freshy bong water and serve. Ths s a decous bedtme "tea" durng
the wnter months and s recommended for ts nerve- uetng, soporfc, and
other benefca uates. ump sugar s easy "caramezed" by pacng the
number of umps to be used on a eve board or pate and then passng a red
hot ron (ce pc or other nstrument) sowy above them, as near the surface of
the sugar as possbe wthout touchng turn the umps and repeat the operaton
on the other sde.
rom HON. I IAM MI ER O IER, e -Ambassador to he:
PASTE DE HO O GREEN ORN PIE
Mnce, the same as for Green corn, the same as for
empanadas humtas
a buttered pe dsh fu wth the mnce f wth the green corn m -
ture pace n the oven for 10 or 15 mnutes.
Amercan Embassy, Santago, he.
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562 THE ONGRESSIONA OOK BOOK
HINA
rom MAPI MI: s/. , wfe of the Mnster of hna to the Unted States:
MIN ED HI KEN AU I O ER
1 caufower Raw breast meat of 1 chc en
1 egg 4 cupfus of chc en broth
Separate and wash caufower and put n sated bong water and coo unt
tender dran and aow to coo mnce the chc en and add t to the egg
whte, whch has been beaten n one cupfu of cod water. hen ths has
been done, str the whoe nto the chc en broth, whch shoud be bong con-
tnue to str unt t s we m ed add the caufower and aow to coo a few
mnutes onger serve and garnsh wth 1 tabespoonfu of mnced ham.
rom MADAME EMMA 0. HAD, wfe of Drector of hnese Educaton Msson.
SHRIMP AKES
1 pound green shrmps onon
teaspoonfu sat hte pepper, sma amount of
1 egg
She the shrmps, cut open bac , and wash then put through meat grnder
season wth sat and pepper add the onon, whch has been put through the
meat grnder and after ths has been m ed we, beat the egg nto the whoe
fry n hot grease, by droppng about 1 tabespoonfu at a tme n the pan
brown thoroughy and serve wth green peas.
IMPERIA DU K
1 duc , about 6 or 7 pounds cupfu rce
1 sma onon cupfu barey
cupfu of otus seeds 4 ounces raw ham
hte pepper, sma amount of teaspoonfu sat
ean duc and spt bac from nec to end remove a nsdes but save
gbets remove a bones wth a very sharp nfe but be very carefu when re-
movng breast bone cut ony the nec of the duc and push s n bac to ac-
compsh ths eave egs and wngs on duc but remove the tps of the wngs.
Ne t ma e the stuffmg of the rce, barey, and otus seeds, whch have been
we washed add the gbets, whch have been ceaned and dced, and the ham
whch has aso been dced season the m ture wth the sat and a few dashes
of pepper put ths n the duc and sew up a the open parts and te the nec
te the egs and wngs to the duc and put n ette wth ust enough water to
cover the duc add an onon and brng to the bong pont and aow to bo
for I.1 mnutes then coo sowy for 2 hours. ontnue to add water as t
bos away.
Serve duc on hot patter ether as t s or browned f desred. or gravy,
s m the grease from the top of the broth and then thc en and season broth aa
desred.
IMPERIA DU K GE ATIN
Prepare duc as above soa 2 tabespoonfus of granuated geatn n cod
water unt soft s m a grease from duc broth and aow broth to bo down
a tte before addng geatn add geatn and season broth wth sat and
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A ORITE DISHES O A NATIONS 563
pepper when begnnng to set, potr about one-thrd nto a wet mod whch
has been ned wth sces of stuffed oves and sces of fancy cut carrots, and
a tte parsey put duc and baance of geatn n the mod ch thoroughy
and garnsh wth water cress or ettuce.
MANDARIN RI E PUDDING
3 cupfus rce 6 cupfus bong water
2 tabespoonfus pure ard 1 cupfu sugar
cupfu otus seeds, coo ed cupfu wanut meats
cupfu canded fruts
oo rce n the bong water to whch the ard has been added aow to
bo a few mnutes, then smmer for 40 mnutes m wth the sugar and put
about t n we-greased mod whch has been ned wth the otus seeds, wanut
meats, and canded frut put n a second ayer of chestnut paste, and then
another ayer of the rce contnue ths unt the mod s fed steam 20 mnutes
and turn out on hot patter: serve wth amond sauce.
hestnut Paste
oo 1 pound of chestnuts, mash, and sweeten to sut taste.
rom MRS. OHN A. MAOMURRA , wfe of the e -Mnster to hna from the Unted states:
NUT BREAD
1 cupfu chopped wanuts 4 cupfus four
1 cupfu chopped rasns cupfu sugar
1 teaspoonfu sat 2 cupfus m
4 heapng teaspoonfus ba ng 2 eggs
powder
Sft four, ba ng powder, sugar and sat add nuts, we-beaten eggs, and
m m we put n buttered pans and et stand for 20 mnutes ba e n
sow oven neary 1 hour.
UDGE AKE
1 cupfu sugar 2 cupfus four
cupfu butter 2 heapng teaspoonfus ba ng
3 eggs powder
t cupfu chocoate 1 cupfu bro en wanuts
1 cupfu m
ream butter and sugar add m , four, ba ng powder, chocoate (ds-
soved), eggs (whtes and yo s beaten separatey), and asty nuts.
rostng
1 tabespoonfus butter cupfu m
cupfu unsweetened cocoa teaspoonfu vana
1 cupfus sugar A tte sat
Met butter add cocoa, sugar, sat, and m bo to soft ba stage beat
unt creamy pour over ca e.
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564 THE ONGRESSIONA OOK BOOK
O OMBIA
rom the Pan-Amercan Unon:
STU ED RO S O OMBIAN "GOOD HOUSE I E" ST E
Ta e as many crsp dnner ros as portons to be served cut off and re-
serve the tp at one end of each, removng as much of the crumb as possbe
m part of the crumb wth 2 cupfus of mnced eft-overs of roast beef, Iamb,
ean por , or chc en to whch a scant cupfu of capers, chopped hard-boed
eggs aowng egg to each ro a handfu of chopped rasns prevousy
soa ed n water, about 1 dozen chopped oves, and 1 cupfu of asparagus tps
shoud be added. M we season to taste wth sat, papr a, and a pnch of
mustard f the ros wth the m ture, utzng the tps removed as caps pace
n a saucepan, barey coverng wth m , to whch 4 tabespoonfus of butter
have been added smmer on a sow fre unt a the m has been absorbed
garnsh wth sces of hard-boed egg, capers, and sprgs of parsey.
OSTA RI A
rom the Pan-Amercan Unon:
TAMA ES
To 1 pound of we-ground corn mea add pound of fresh ard add eat
and m we chop some boed por and chc en, we seasoned, and fry
ghty for the fng m wth the corn mea m ture and pace enough for
1 tamae n a pantan eaf, fodng the ends and sdes of the eaf over and tyng
we wth a thread or cord. orn hus s may be used f the pantan eaves are
not avaabe. oo for 1 hour n bong water. To serve, remove the thread
or cord and open the eaves, eavng the tamae on the open eaf, servng each
tamae as an ndvdua porton.
B A K BEANS NATIONA DISH
A good uaty of bac beans s necessary for ths pate. Remove any
beans that have defects and any other mpurtes wash we and eave n water
overnght change the water and bo unt soft add sat to taste pace
n a fryng pan wth ard, onon, and pepper, and enough m to cover, and
et come to a bo.
RIED HI KEN OSTA RI AN ST E
ean, season wth sat, uarter, and parbo as many sprng chc ens as
re ured pace n deep fryng pan, together wth severa strps of ham or
ean bacon (1 for each uarter), 2 or 3 hearts of ettuce cut n uarters, 6 sma
whte onons, 4 to 6 sma, tender carrots cut n haf engthwse, a sma cove
of garc (f desred), and 3 or 4 spce coves -turn constanty n the pan unt
tender and the chc en goden brown beat yo s of eggs, aowng 2 for each
chc en, addng a few drops of emon uce and enough of the broth n whch
chc ens were parboed to ma e the amount of sauce desred coo n doube
boer, strrng genty unt t begns to thc en and removng before the bong
pont s reached. hen ready to serve, pour sauce over the chc en, whch has
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A ORITE DISHES O A NATIONS 565
been neaty arranged n a arge patter, each porton topped by ts uota of the
vegetabes fred wth the chc en.
rom HON. RO T. DA IS, e -Mnster to osta Rca from the Unted States:
PA MITO HEART O PA M RO UETTES
1 pamto (heart of pam) cupfu fne bread crumbs
3 tabespoonfus four 1 cupfu m
1 tabespoonfu butter 2 ounces patagras cheese
2 eggs
After ba ng pamto, chop t very fne ma e thc whte sauce wth the
butter, four, and m add the fney chopped pamto and the we-grated
cheese to the sauce m we and et stand unt t s cod mod cro uettes
and ro through eggs, we beaten, then through bread crumbs fry n hot ard
and garnsh wth parsey.
SK ORA PEREORINA DE A ARO, Drector of the Natona Schoo of
Domestc Scence, San os , ost Rca.
BANANA GE ATIN ITH HO O ATE SAU E
4 medum-szed or 3 arge 1 cupfu m
bananas 1 tabespoonfu grated chocoate
2 tabespoonfus emon uce 1 tabespoonfu vana
2 tabespoonfus geatn emon rnd, grated
1 cupfu sugar
Soa geatn for 10 mnutes n cod water m wth 2 cupfus of bong
water add cupfu of sugar, emon uce, emon rnd cream the bananas and
add to above pour nto mod and et coo then put on ce.
hocoate Sauce
Bo m wth sugar to taste add grated chocoate and pnch of sat ds-
sove cornstarch n a tte cod m and add to above and bo unt t thc ens
serve cod wth geatn.
S. Sd.v PEREGRINA DE A ARO.
HEESE RO S
2 pounds Dutch cheese pnt m
2 oaves home-made bread, fresh Tabasco sauce, few drops of
Grate cheese sce bread very thn heat m scadng hot m cheese, m ,
and tabasco sauce spread ths m ture on the bread and ma e ro of each
sce ba e ros n medum oven unt they have ght brown coor. Ths may
be served for tea or wth buffet supper.
MRS. RO T. DA IS, wfe of the e -Mnster
to osta Rca from the Unted State .
UBA
rom SENORA UK NTAS, wfe of the e -Ambassador from uba:
O OANUT I E REAM
3 dry cocoanuts Sugar to taste
1 uart m
Pee cocoanuts and grate scad m n doube boer when hot, put n
grated cocoanut str constanty for 30 mnutes, after whch granuated sugar
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566 THE ONGRESSIONA OOK BOOK
s added to taste et m ture coo stran through nen coth s ueeze thor-
oughy so as to get a the favor from the grated cocoanut pace n freezer
freeze.
STU ED PEPPERS ITH ORN
6 green peppers teaspoonfu pepper
2 cupfus coo ed corn from cob cupfu cheese, grated
1 teaspoonfu sat 2 tabespoonfus butter
ut off stem ends remove seeds from green peppers m corn wth rest of
ngredents f peppers wth m ture ba e n pan wth warm water 1 nch
deep for 10 to 15 mnutes.
rom SuKoI DON ORESTES ERRARA, e -Ambassador from uba:
ARRO ON PO O HI KEN ITH RI E
Ma e a broth from 1 pound of shn bones ds ont 3 chc ens fry together
6 onons, 4 coves of garc, 3 tomatoes, 1 green pepper, and suffcent ard to fry
these together we. hen ths s thoroughy coo ed, add the chc en and
broth, we straned, unt the fryng pan s fu aow ths to coo a short
tme and add 1 cupfu of dry sherry or champagne. hen the chc en s tender,
add 1 pounds of aenca rce (Arroz de aenca), a tte pepper, sat, and
toasted saffron. he ths s coo ng dry, add the uce of 1 me and eave
over a very ow fre, ta ng care that t does not burn serve n the same casse-
roe cover wth sweet red peppers.
A IA O PEA SOUP
The rea uban A aco, whch s so much en oyed n that country, con-
tans no more than the foowng ngredents: Good cut of roast por wth no
bones, spne and por bones, Argentne er ed beef, and a nds of vegetabes.
One must have an oa or casseroe of consderabe sze. rst put n the por
bones, the spne, the por and the er ed beef, whch shoud be frst freshened
when ths soup has boed suffcenty and t s steamng, add the vegetabes
fney dced, and brea the cobs of green corn n 2 or 3 peces. The vegetabes
shoud be added n the foowng order: rst the yucca, the corn and the
arum, whch ta e the ongest tme to become tender add the green pantans
and the s uash (ony a sma uantty), potatoes and asty the sweet potatoes
and rpe pantans pantans amost rpe shoud be coo ed separatey and wth
the garc added to the whoe at the moment of servng. he coo ng, ths
shoud be ept we covered wth water. ry together a good amount of onon,
garc, tomato, green pepper, parsey and sweet ch n ard add to the a aco
season wth sat and pepper mash the s uash n a mortar add t sowy to
the stew. If desred, the uce of a me may be added.
rom the Pan-Amercan Unon:
REAM O O O UBAN ST E
Grate 2 fresh cocoanuts aganst the gran and pace n a porcean coo ng
pot wth 1 cupfu or more of the cocoanut m str et stand for hour,
and s ueeze through a cean ey bag unt a the cocoanut m s e tracted
ma e a cear sugar srup, and when t threads, add the cocoanut m n the
proporton of 1 cupfu of the atter to 1 of the former. To ths m ture add
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A ORITE DISHES O A NATIONS 567
as much fresh dary m measure the resutng m ture, addng 3 egg yo s to
each cupfu, the yo s beng strred not beaten and, after stranng the whoe,
pace n a cean copper preservng ette wth a vana bean cut n strps to
smmer over a brs fre, strrng contnuousy wth a wooden spoon or padde,
aways n the same drecton, unt the m ture has the consstency of custard
remove from fre ch serve n parfat gasses as a dessert, or as a rch sundae
for pan vana ce cream.
PAN-AMERI AN SUNDAE
Ma e a cear sugar srup to whch has been added a vana bean or a cnna-
mon stc , as for "cream of coco." Grate as many cupfus of fresh cocoanut as
there are of srup, and put wth srup n a porcean pot over a sow fre, strrng
fre uenty to prevent scorchng. hen the cocoanut and the srup have thor-
oughy coaesced and whe the srup s st n ud form, remove from fre
ch serve as sundae wth any pan, tte-sweetened ce cream, favored wth
vana, amond, cnnamon, or emon.
Prom HON. . I. sn.t INS O , e - harg d'Affares of Unted States Embassy n
Habana, uba:
RED SNAPPER AU GRATIN
ut snapper, or any other fat fsh, n fet and ay on buttered gratn dsh
Sat and pepper t we. Pour tomato sauce and grated cheese over snapper
and ba e n oven unt brown.
E HOS O AKIA
rom MADAME E ERKA, wfe of the Mnster of zechosova a to the Unted States:
HO O ATE BONBONS
(Ths Recpe Ma es about 100 or 200 Sma andes)
hocoate oatng
2 pac ages ( pound) Ba er's 2 ounces paraffn, appro matey
sem-sweet chocoate 1 ounces cocoa butter
Put n a doube boer and met when meted, remove from fre et t
coo and thc en a tte ta e moded fngs, pace on 2 for s, and dp n the
chocoate et drp and pace candes on wa ed paper to coo eep candes n
coo pace or ce bo .
ng
pound Engsh wanuts anned pneappe, sma peces
or burned hazenuta of, wthout uce
pound amonds, s nned
Grnd the nuts very fne and put on separate pates. th each pate of
nuts, add the same amount of powdered sugar then add unbeaten
whte of 1 egg. To wanut paste add about 1 sma gass of rum, wth haze-
nuts add no favorng to amond paste, add btter amond favorng to part
of amond paste, add grated orange pee.
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568 THE ONGRESSIONA OOK BOOK
oor the fngs wth green, yeow, and pn vegetabe coorng, eavng part
uncoored.
Ma e sma dfferent shaped peces wth the hand or mods dp n the
chocoate and decorate wth sma sces of amonds, haf wanuts, and whoe
hazenuts.
TENDER OIN O BEE IN REAM
Remove superfuous fat and any tendonous portons season wth sat and
pepper ard over 1 sde wth thn strps of bacon n parae rows put nto a
roastng pan a pece of butter, ard, eft-over strps of bacon, onon chopped
fne, ceery, carrot, and parsey, and et brown add a bt of emon rnd, a bay
eaf, and a few grans of pepper pace the meat n the pan, arded sde down,
and ba e n the oven, bastng often turn to brown when tender, put t nto
another pan ta e pnt of cream and 1 tabespoonfu of four and str unt
smooth pour nto the ud n whch the meat has been ba ed and coo a few
mnutes stran cut the meat n unform sces and pour over the gravy before
servng.
HAHA.MK IDA I.MM, wfe of the e - ounseor of egaton.
APP E RO
2 cupfus four u ewarm water
1 yo 3 tabespoonfus meted butter
Sat
or together four, yo , sat, and butter, addng enough water to ma e a
soft dough nead we and set asde, covered wth a pate, for 1 hour. In the
meantme prepare fng ngredents:
Appes, pared and sced thn nnamon
Meted butter hopped amonds
Bread crumbs Sutana rasns
Sugar
Spread a cean coth on the tabe four t turn out the dough n the center
of t ro out sghty and brush over wth meted butter. th sghty foured
hands stretch out the dough unt t becomes transparenty thn sprn e wth
meted butter, bread crumbs, amonds, appes, rasns, sugar, and cnnamon and
butter agan cut off the edges and ro t up, beng carefu not to ro t too
tght brush over wth butter and put n buttered pan ba e n a moderate
oven about hour cut n sces and sprn e wth confectoners' sugar before
servng.
MADAAH: BETT PAPSEK, wfe of the e -Attachg.
E H "KO A E"
pnt u ewarm m 1 ca e of yeast dssoved n
pound meted butter cupfu of u ewarm m
2 egg yo s Sat, pnch of
1 egg whte emon rnd, grated
2 cupfus four Marmaade
cupfu sugar
Beat together m , butter, eggs, and four add yeast, sugar, sat, and
emon rnd and wor t we the dough shoud not be too stff put asde to
rse toss on foured board cut nto sma peces shape n sma bas and pace
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A ORITE DISHES O A NATIONS 569
on buttered pan 4 nches apart press each ba fat and brush edges wth egg
f center wth marmaade or fresh cherres et rse agan and ba e n moderate
oven. hen done, brush over wth meted butter and sprn e wth confec-
toners' sugar.
MADAME IDA ISA, wfe of the e -Secretary of egaton.
rom MRS. E IS EINSTEIN, wfe of the e -Mnster to zechosova a from the Unted
States:
GREEK MEAT AKES
Ta e 1 pound of beef mnce t very fne, carefuy wthdrawng any s n or
musce chop up 1 or 2 moderatey szed onons together wth a tte parsey
and ceery, and soa a nce sce of bread n a tte warm broth sat and
pepper m a these ngredents thoroughy, addng 1 whoe raw egg after hav-
ng pressed away the broth from the bread. Ma e tte ca es the sze of a
soup spoon, ro them n a tte four, and fry them n very hot, fresh butter
when these have ta en on a nce brown coor, add 1 teacupfu of broth and 2
spoonfus of tomato puree coo for about 10 mnutes more and serve hot.
PI A O OBSTER
Ma e a broth composed of water, onon, ceery, carrots, and parsey ta e
a moderate-szed obster bo n ths broth and sce t ta e the head and a
the egs and pound them unt they become e a paste then add a tte of
the broth n whch the obster was coo ed pass ths thc sauce through a
seve, so that t w be rd of a bts of bone ta e thc cream warm t
wthout bong add some coo ed fresh mushrooms, then the thc sauce of the
obster pour ths over the sced meat serve wth rce.
DENMARK
rom Ms, ONSTANTINE BRUN, e -Mnster from Denmar :
DANISH BEE STEAK
ut 5 to 6 pounds nner thgh n the drecton of the fbers n peces 1 nch
thc . ut these peces transversey nto 2 or 3 peces, accordng to the sze de-
sred brown n the fryng pan a uantty of onon sced, ether n butter or n
drppng and, whe brownng, gve each pece of meat a bow wth the meat
maet and sprn e sat and pepper over t scrape the browned and crsp
onons from the pan and put the pan bac on the fre pace the meat on the
dry, hot pan and turn t uc y over on the other sde and then ta e t from
the pan brown a good-szed ump of butter on the pan pace the meat n ths
and brown t on both sdes uc y f eft too ong on the pan, the meat becomes
dry and crusty pace the peces of meat n a row on a hot dsh and dstrbute
the browned onons on t bo a tte water, stoc , or soup on the pan so as to
dssove the meat uce on the pan str nto ths some coor, sat, and cod
butter et t bo and pour t nto the dsh wth the meat.
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570 THE ONGRESSIONA OOK BOOK
rom HON. H. T'E.:rn u. DODGE, e -Mnster to Denmar from the Unted States:
KING HRISTIAN I 'S OURT DISH
"Ths s a we- nown dsh here nnd was actuay nerved by ths Kng, the grand-
father of the present Kng of Denmar , at hs prncpa ourt dnners and s often used
now at the Paace." H. PRR I A DODOE.
pound chocoate ter (1 pnt) whpped cream
25 arge merngues
Bo down the chocoate wth a tte water unt t becomes a thc grue
pace a ayer of crushed merngues n a gass dsh sprn e wth chopped a-
monds cover wth chocoate pace another ayer of merngues, etc. Decorate
wth whpped cream on top.
APP E AKE
Pee appes, cut n peces, and remove cores bo n a tte water wth a
stc of cnnamon and add a tte sugar.
Ba e some scrunched rus s n a pan, wth a tte sugar and butter, unt they
are crsp these are put nto a dsh n aternate ayers wth the appes when
cod, decorate wth whpped cream and ey. One may aso put a ayer of ey
n between appes and rus s.
RA SOUP KRAASESUPPE
The head, nec , egs, crop, and heart of duc or goose are ceaned and
soa ed n cod ce water for 6 hours so as to permt the bood to draw out.
They are then paced over the fre wth sat and s mmed carefuy, addng
carrots, ceery, chves, onons, and some thyme. Ths s boed unt the craws
are ute tender sour appes are cut n peces and boed n a tte water
prunes are aso boed n water the soup from the craws, appes, and prunes s
ba ed n butter and four, and boed down we unt t has a strong favor,
sugar and vnegar then beng added. raws, appes, prunes, and ba ed dump-
ngs are then paced n a tureen, the soup beng poured over them upon eerv-
ng. Ths s an od Dansh dsh whch may be found n the odest coo boo s as
far bac as a boo wrtten by omfru hrstane Rosen n the year 1795.
Nmb's Restaurant, openhagen.
SO ES A A RESTAURANT NIMB
The fets of arge soes are oosened wth a cut down through the mdde
and are then dpped n egg and bread crumbs wth a tte sat and boed
sowy n ard when done, they are ta en up on a nap n so that the ard may
run off. The bone s removed and the resutant cavty s fed wth a ragout
of obster, crab, shrmps, fresh mushrooms, oysters, and truffes whch are m ed
n a pn obster sauce the fsh s served on a nap n garnshed wth emon,
crab, and obster heads. A rea sauce of vn banc wth sfted truffe puree
s poured upon t.
Nmb's Restaurant, openhagen.
A DANISH BREAK AST AND A DANISH DINNER
As a proper Dansh dnner I woud propose one for the wnter, for that s
the tme when Dansh peope eat reay Dansh dshes. In the summer tme
peope prefer ght and not heavy food, whe n the wnter cmate heavy and
fat meas are preferred. A dnner that w sut any Dane s as foows:
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A ORITE DISHES O A NATIONS 571
eow pea soup wth chves and sausage boed cod wth mustard sauce
and meted butter roast eg of deer wth cream sauce, red currant ey, and
saad panca es or custard puddng.
Our "brea fast," as we ca t, s another matter. It s, however, amost the
same thng as the Amercans ca unch. One e ampe of a Dansh unch
specaty s "Ban e od" wth mashed potatoes, .e., thn sces of beef are fred
n a fryng pan together wth some chopped onons, ground pepper, and a few
eaves of aure when fred, some gravy and a tte tomato mash are added,
ths beng aowed to bo for a coupe of hours. th ths dsh an order of
mashed potatoes s served separatey.
A. I.MIST.N. hef c usne. Hote d'Angeterre, openhagen.
HER I SOUP
2 pounds vea nuc es 250 grams (8 ounces) cherv,
2 ters (2 uarts) water cut very fne
125 grams (4 ounces) butter 125 grams (4 ounces) four
Bo the vea nuc es n water for 2 hours wth 1 spoonfu of sat stran
the bouon add to t the butter and four after beatng them up together
ne t add the cherv coo for a few mnutes and serve wth poached eggs.
S EET SAGO SOUP
125 grams (4 ounces) sago 2 egg yo s
2 ters (2 uarts) water 3 spoonfus sugar
1 erron pee 1 whte wne gassfu rum
Aow the sago to coo 15 mnutes wth the emon pee beat the yo s wth
the 3 spoonfus of sugar and the rum add to the sago and serve hot.
ROAST PORK
2 pounds por 2 pounds potatoes
Butter, sze of egg 1 coffeespoonfu sugar
1 soupspoonfu four
Aow the por to roast n the stove bo the potatoes saute them wth
the sugar beat up the butter and four, addng a tte water serve wth the
por and potatoes.
DANISH BREAD SOUP
500 grams (17 ounces) rye 1 ter (1 uart) cod water
bread 2 ters near beer
Soa the bread n about 1 ter (1 uart) of water then s ueeze t so as
to remove a tte of the water then stran t, addng 2 ters (2 uarts) of
near beer m we and bo wth a stc of cnnamon and some emon aow
to bo for 10 mnutes sugar to taste and serve hot wth whpped cream.
SOME DANISH SAND I HES
Sandwches are a favorte dsh n Denmar .
Ta e a oaf of whte bread and cut n as thn sces as possbe butter the
same thc ness as the bread and then ay upon the butter n successve ayers,
cut as thn as possbe, sces of roast beef, ham. garc sausages, cheese, eggs, foe
gras pace no sce of bread on the top, as Dansh sandwches ("Smoerbrod")
ony have bread underneath.
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572 THE ONGRESSIONA OOK BOOK
sh sandwches are made n the same way as the above, usng herrngs
dpped n vnegar, sardnes, etc.
Ta e a oaf of bac bread, cut n as thn sces as possbe cover wth an
e ua thc ness of butter powder thc y wth sugar.
Ta e oaves of bac and of whte bread cut n as thn sces as possbe
cover wth e ua thc nesses of butter pace one above the other, aternatng
bac and whte.
RODGROD RED URRANT SHAPE
Bo 3 pnts of the uce of red currants and raspberres, of currants and
of raspberres whe t bos, put n pound each of potato and sago four,
frst m ed wth a tumberfu of water add pound of sugar and bo a
together for 15 or 20 mnutes, beng carefu to str a the tme pour t nto
a wetted form, and when cod, turn out and serve wth cream and sugar.
K IP ISKEBUDDING ISH PUDDING
Soa , s n uppermost, pound of sat fsh n m for 10 or 12 hours
bo unt tender remove the s n and a the bones pound fary smooth put
ths n a m ture of 6 ounces of butter, 3 ounces of four, and pnt of m
ba e ths n the oven sghty. hen the great heat s off, add the beaten
yo s of 5 eggs, some mnced rasns, sat and mace, and the whtes of the
eggs beaten as stff as possbe m a ghty together pour t nto a form
steam for 2 to 3 hours see that the water does not bo n the form serve wth
Hoandase sauce.
DOMINI AN REPUB I
Approved by SKSOR Dos RORERTO DRSPRADE , Envoy E traordnary and Mnster Penpo-
tentary of Domncan Repubc:
rom HON. E AN E. OUNG, e -Mnster to the Domncan Repubc from the Unted States:
ORN BREAD
M 2 uarts of fresh m and 1 pound of corn mea add 2 tabespoonfus
of butter, the beaten yo s of 2 eggs, and sat to season pour nto the mods
ba e n oven.
SBffoRA TRINA MO A DE AS UE , of the Domncan Repubc.
PINEAPP E USTARD
To 2 cupfus of uce (fresh pneappe) add 1 cupfus of granuated sugar
bo for about 15 mnutes. hen coo, put 2 spoonfus of the srup nto a
doube boer, sha ng t so that the srup adheres to the sdes and bottom of
the boer add 12 eggs to the coo srup bo together pace n doube boer
coo unt thc , testng wth a straw coo turn out on a patter. Ths s
suffcent to serve 8 portons.
SENORA MATI DE E. DE PASTORI A, wfe of the e -Secretary of State for
Promoton and ommuncatons of the Domncan Repubc.
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A ORITE DISHES O A NATIONS 573
RO EN BANANAS
Sce thny 6 arge, frm bananas add pound of powdered sugar et
stand for hour add 1 uart of water and grated emon pee when sugar
s dssoved, pour nto a freezer freeze as one woud ce cream.
MRS. DA N . OUNG, wfe of the e -Mnster to the Domncan Repubc.
HI KEN AND RI E
ut n peces a 3-pound chc en brown n butter season wth sat, pepper,
and a cove of garc add 1 cupfu of hot water smmer for 45 mnutes, addng
more hot water when necessary wash thoroughy 1 cupfu of rce add to the
chc en cover et steam over a sow fre for 25 mnutes. A few mnutes before
servng put n 6 oves, 1 teaspoonfu of powdered saffron, and a Spansh sweet
pepper cut n sma peces serve atogether on hot patter.
MRS. -Mru . I'r.r...M, wfe of the e -Amercan Recever Genera of Domncan ustoms.
E UADOR
Approved by SfNOR DON G. R. DE A A, onsu Genera of Ecuador n aforna:
O RO A BEE OR ISH HO DER
1 hashed onon 2 tabespoonfus hashed whte
1 cupfu preserved tomatoes Amercan cheese
6 arge potatoes 4 eggs
ry the onon and tomatoes n butter for 2 or 3 mnutes add potatoes
chopped n sma peces and enough water to cover them set to bo unt
potatoes are tender add m , eggs, and cheese and et bo for 5 mnutes. Ths
thc soup or chowder may be served wth boed shrmps and fred fsh.
ARIU HO BEE STE
2 pounds fan stea 1 teaspoonfu papr a
4 arge potatoes 2 tabespoonfus ard
2 onons 3 tabespoonfus peanut butter
1 green pepper 2 cupfus m
2 tomatoes Sat and pepper to taste
Bo potatoes and set them asde.
Sauce
hop down onons, pepper, and tomatoes fry them n ard, addng papr a,
sat, and pepper to taste add peanut butter and the m sowy, strrng con-
stanty whe dong so, unt a somewhat thc sauce forms.
Stea
Season the stea wth sat and pepper ba e n oven unt we done serve
n a dsh and cover wth sces of boed potatoes spread the sauce over t
sprn e wth parsey and hashed eggs and serve.
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574 THE ONGRESSIONA OOK BOOK
MAN AR B AN O A DESSERT REAM
2 uarts m 1 tabespoonfu cornstarch
1 pounds sugar 2 teaspoonfus vana e tract
M m , sugar, and cornstarch together sha e we unt sugar dssoves
bo m ture over a ow fame, strrng constanty, to prevent burnng, unt
thc enough to spread add vana and serve wth crac ers.
rom MRS. GERHARD A. BADING, wfe of the e -Mnster to Ecuador from the Unted States:
APINGA HOS POTATO UN HEON DISH
Pee and bo 4 arge potatoes mash we and season we wth sat and
pepper add 1 tabespoonfu of soft, whte cheese shape nto fat, round ca es
and fry brown n butter pour over these ca es a sauce made of boed tomatoes
and sma amount of fred onons on top of each ca e pace a fred or poached
egg.
TAMA ES DE PO O, E UADORIAN ST E HI KEN TAMA ES
Ta e pound of corn mea, a tte sat, teaspoonfu of sugar, and meted
butter the sze of an egg throw nto 2 cupfus of bong water and bo for
about 5 mnutes or a tte onger, unt a thc paste s formed. Prepare a
sauce of 2 tabespoonfus of ground peanuts, 1 tabespoonfu of meted butter,
2 tabespoonfus of whte four, 1 cupfu of coo ed chc en cut n peces of 1
nch or more add the meat of 2 arge oves, 1 sced hard-boed egg, and
ounce of rasns.
Ta e 3 arge corn hus s wash cean and dran off water f these wth the
thc paste over whch has been spread the sauce. Be carefu that the edges of
the eaves are we tuc ed n and ted so that nothng s ost n the coo ng.
These tamaes are then steamed n a steamer for 1 hour they are eaten very
hot and are decous. The above recpe w ma e 3 good-szed tamaes of
perhaps 7 nches n ength and 2 nches wde and 2 nches thc . They are
e ceent for uncheon.
E UADORIAN EMPANADAS DE UESO HEESE TURNO ERS
or pound of whte four use 1 egg, 3 spoonfus of butter, sat, and a tte
cod water ths paste s roed out thn add 1 ounce of rasns, 2 hard-boed
eggs, sat, 1 teaspoonfu of sugar, and fresh, whte cheese about the sze of an
egg chop fne and m we together.
Spread the above m ture over the thn dough or paste then cut nto s uares
of 4 or 5 nches the corner of each s uare s doubed over to form a sma
trange, and the edges are carefuy futed e the crust of a pe these tr-
anges are then dropped nto bong ard, the same as a frtter and are boed
unt done they are removed from the ard wth a straner and sugar s
sprn ed over them serve hot.
O RO A MEAT STE
Ta e 1 pound of potatoes, pee and brea nto sma peces throw nto
bong water add 1 onon sced and fred n butter and 1 button of garc,
pod of red pepper, but not the seeds add sat to taste and bo unt the
potatoes are thoroughy coo ed remove the soup from the stove and add 2
we-beaten eggs. Soup must not bo after the eggs are added.
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A ORITE DISHES O A NATIONS 575
E UADORIAN PAN AKES ITH EMON
Ta e cupfu of whte four, 1 egg, and a pnch of sat add teaspoonfu
of sugar and enough cod water to ma e a thn batter fry sowy n butter
and when done pour over each panca e sugar whch has been we meted and
browned these panca es are made the sze of a dnner pate, and one s a
porton for each person. A uarter of a emon s served wth each panca e,
whch s very thn when fnshed.
E UADORIAN HUMITAS DE HO O ORN PATES
M wth 3 upfus of fne corn mea a tte sat, 1 teaspoonfu of sugar,
and meted butter the sze of an egg add the yo s and whtes of 3 eggs, we
beaten, and whte, fresh cheese the sze of an egg f fresh corn hus s wth
the above m ture pace n steamer and steam for 1 hour serve hot.
EG PT
rom NI HO AS KHAT.II. BE , h rg d'Affares of Egypt:
EG PTIAN EGGP ANT
4 arge eggpants pound washed seedess rasna
3 tabespoonfus sat pound pstacho nuts, boed
3 pounds ground amb and s nned
1 pound onons, chopped very 2 cupfus heavy tomato uce
fne Butter
esson o Seasonng
Pare the eggpants and sce nch thc pace n straner cover wth
the sat and et stand for hour wash the sat from them and dry wth cean
towe fry n ette wth hot esson o fry the onons n butter unt brown
add the amb coo unt haf done m the rasns and nuts wth the onons
and meat season to taste pace of eggpant on bottom of casseroe add
meat pace remanng eggpant on top of meat add tomato uce and some
butter pace casseroe n shaow pan of water ba e n medum oven for 1
hour serve wth rce.
EG PTIAN OKRA
4 pounds o ra pound butter
4 pounds eg of amb, boned 4 cupfus heavy tomato uce
and cut n sma peces Sat and pepper
4 arge onons emon, uce of
4 peces garc, fney chopped
Met the butter n a heavy pot add onons and garc, fryng unt very
brown add the meat cover pot securey coo on sow fre for 20 mnutes
season tomato uce wth sat, pepper, and emon uce m wth meat m -
ture et coo for 10 mnutes ta e another heavy pot and pace of o ra n
t remove the meat from the sauce arrange t on the o ra. put remanng
of o ra on the meat cover a wth the sauce add enough water to cover
o ra cover the pan securey pace n oven coo on medum fre serve on
patter wth sce of emon.
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576 THE ONGRESSIONA OOK BOOK
EG PTIAN RI E
2 pounds of rce, washed n cod 1 pac age fne noodes
water and aowed to dry Stoc
pound butter Sat
ry the noodes n the butter n a heavy pot add the rce str together
cover ths wth stoc sat to taste coo n doube boer 1 hours serve wth
any dsh.
EG PTIAN STU ED EGETAB ES
1 arge head soft cabbage 1 pnt esson o
12 haf-rpe tomatoes 1 bunch parsey
4 rpe tomatoes 1 sta ceery
12 green peppers, ong Sat and pepper
12 ong yeow s uash 2 teaspoonfus sugar
2 pounds rce 2 emons, uce of
1 pound onons, chopped fne
Bo the cabbage 20 mnutes pace n cod water remove stem from eaves
remove, very carefuy, the hearts from the haf-rpe tomatoes remove the
nsdes from the peppers, beng carefu not to spt them scrape and s n very
ghty the s uash remove nsdes wth a potato peeer wash and put n
straner to dry. After washng the rce, bo unt done wash n cod
water m wth the rce the onons whch have been fred n pnt of esson
o unt brown add the parsey, ceery, and rpe tomatoes, whch have been
chopped fne m together and season wth sat, pepper, sugar, and emon
uce stuff peppers, tomatoes, and s uash wth ths rce m ture ta e the cab-
bage eaves and spread out pace on each a tte rce m ture and ro, fodng
each end pace n a arge pan a the vegetabes n order pour pnt o
over them ta e the eaves of cabbage and cover the vegetabes pace cover
on pan ba e 2 hours n sow oven serve cod wth sced emon.
EG PTIAN HI KEN AND MUSHROOMS
1 arge tender chc en, cut n pound butter
peces, washed, and dred Season to taste
pound onons, sced thn emon, uce of
1 pounds mushrooms, peeed, tabespoonfu four m ed
cut n haves, and washed wth cod water
we
ry the onons n butter unt brown add the chc en coo for 20 mnutes
add mushrooms to' chc en season to taste add emon uce add water to
cover coo unt chc en s done add thc enng pace n casseroe put
casseroe n shaow pan of water ba e n moderate oven 1 hour serve hot.
ARDE RAHIM SE IM, hef at the Roya Egyptan egaton n ashngton.
DAMIETTA EG PTIAN S UABS OR UAI S
6 uas or 4 s uabs, dressed, 2 pounds rce
cut n haves Sat, pepper, spec of red
2 pounds onons, sced thn pepper
1 pound butter
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A ORITE DISHES O A NATIONS 577
Met pound butter fry onons n t unt brown add the brds to the
same pot aow them to brown wth the onons season wth sat and pepper
and sma amount of red pepper wash rce n cod water bo n water unt
done wash n cod water, beng sure to stran a water from rce remove
brds from ther sauce m rce yth sauce and put of the rce n a casseroe
pace brds n order on top of rce put rest of rce on top of brds met
pound of butter on top of rce pace casseroe n a shaow pan contanng
water ba e n medum oven for 1 hour serve hot.
rom HON. . MORTON HO E , e -Mnster to Egypt from the Unted States:
OOKED MA ONNAISE DRESSING
M thoroughy 2 tabespoonfus sugar, 1 teaspoonfu sat, a generous ump
of butter, 2 tabespoonfus four, 1 whoe egg add 1 cupfu of vnegar coo
unt m ture thc ens. To serve, add cream unt the desred consstency s
reached.
MRS. . MORTON owu.r..
MOUSSAKA EG PTIENNE
Spt some good eggpants engthwse cut out the pup and fry them pare
some more eggpants cut them n tte ds s about 8 mmeters ( nch)
thc season, ro n four, and fry n o chop the pup removed from the
eggpants put t n a pan wth haf as much very ean amb, chopped and
coo ed m a chopped onon sauteed n butter and a base of vea wth tomato
sauce we reduced butter the mod aternate ayers of fred eggpant and the
dressng mentoned above cover and et coo n the oven n a water bath
for 1 hour et stand for a few mnutes sde onto a pate and sprn e the
surface wth chopped parsey.
BRO HETTE D'AGNEAU ORIENTA E
ut the fets of amb marnated wth parsey, o, pepper, and sat, for 2
hours put them n brochettes and bo brs y serve on a ayer of rce paw
m wth crushed tomato and raw courgettes (sma gourds).
EUI E DE IGNE 'EG PTIENNE
ash the grape eaves, spread on a tabe, and stuff wth rce paw m
wth chopped onons and sma fresh mnt eaves n uenne, sat, pepper, and
powdered cnnamon ro them nto coops arrange n a buttered saute pan
add a gass of good whte wne and poutry bouon, enough to cover put a
pece of paper on top cover and coo sowy n the oven for 2 hours. Ths
may be served hot or cod.
TIMBA E DE BAMIA AU GOMBOS
ean the bamas a nd of fsh arrange them n the bottom and around
a mod a charotte, eavng the center empty, whch shoud then be fed wth
the foowng dressng: hop some amb and pare some tomatoes saute some
onons n butter add the amb, the tomatoes, sat, pepper and 2 gasses of
sherry et coo for t hour and f the tmbae of bama coo n the oven
wth a sow fre for 2 hours.
Shepheard's Hote.
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578 THE ONGRESSIONA OOK BOOK
ESTHONIA
rom M.MIAM MI-TT, wfe of e - harg d'Affares. Esthonan egaton:
KAMA
5 pounds rye 5 pounds peas
5 pounds barey 5 pounds beans
5 pounds wheat 10 pounds oats
Each nd of cerea must be separatey boed n sat water unt the seeds
begn to burst stran on a seve and dry, frst n the sun and ater n the stove
dry cerea must be m ed and ground m 1 uart of good sour m , a sma
gass of four, a tte sat and 1 gass of sweet cream. Ths s a favorte dsh
or hot weather.
B OODSAUSAGE A NATIONA HRISTMAS DISH
3 uarts water ne pepper
1 uarts fne barey araway seeds
2 pounds fresh por fat, cut n Ma oran, spces accordng to
s uare peces taste
6 medum szed onons, fney 2 uarts bood
chopped 35 feet por entras
Bo barey wth 3 uarts of water unt haf done fry onons and spces n
fat aow to coo when u ewarm, add bood and m a thoroughy cut
entras n peces of desred engths f wth m ture, both ends of each pece
beng gathered and bound wth wooden stc s the sze of toothpc s, so that
each pece s made nto a round rng. Then those sausages are boed for 15
mnutes n sated water and cooed. They can be preserved for a wee or
two before usng, fry wth fresh por n a hot stove.
SA RON BREAD
1 uart m pound butter
3 ca es yeast 20 cents saffron
Sat 15 to 20 cardamon seeds
1 gasses sugar 4 eggs
1 gasses rasns our
Str nto the m , whch shoud be made u ewarm, 1 pnts of four, sat,
asty the yeast, dssoved n m beat a together and et rse met the
butter and add wth other ngredents soa saffron n m for about 2 hours
dry cardamon seeds n shes n a hot pace, then cean, and grnd wor n
four enough to ma e a dough of medum stffness et ths rse agan and
ma e nto medum-szed oaves smear wth beaten egg and sprn e wth
sugar and fney chopped amonds ba e n moderate stove unt ncey browned.
RADISH ITH SOUR REAM
Sce we-washed radsh sprn e wth a tte sat, m ed wth good, heavy
sour cream eat wth bread and butter.
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A ORITE DISHES O A NATIONS 579
SOIR A KIND O HOMEMADE HEESE
5 pounds cottage cheese 5 uarts m
10 eggs Sat
1 pound sweet butter araway seeds
M cheese wth the eggs bo m and then add caraway seeds, sat and
cheese, m ed wth eggs str carefuy to prevent from burnng mosten a nen
coth n cod water and put on a seve. hen the m ture begns to shunt,
pour on the seve and et stran when most of the water s run out, add the
butter gather the ends of the coth and bnd up, tryng to gve possby a
round shape now put t under a heavy pressure and cover wth sat aow to
stand overnght. Ths s used as cheese, cut n thn peces or fred.
HEESE RO S KORBID
Ba e rather arge-szed homemade ros unt crust s ght brown when
cooed, cut the ros n haves and cover wth foowng m ture: Rub 4
pounds of cottage cheese through a seve add 2 to 4 eggs, ,4 pound meted
butter, sat, a tte sugar, caraway seeds, 1 gass of sour cream thc y cover
wth ths m ture the haves of the ros and ba e n the stove unt brown.
On the fryng pan may be put some straw prevousy mostened n water so
that the crust of the ros w not be hard.
THI K SAUERKRAUT
4 pounds fresh por 1 gasses coarse barey
3 pounds sauer raut Sat
Put the por on the bottom of a soup pot cover t wth sauer raut add
enough water to cover the por and sauer raut then put n the barey, but do
not m bo about 3 hours on a ow fre when done, m we the sauer raut
wth the barey serve wth boed potatoes.
OAT KISE
Put to spur 2 pounds oat four and 1 uart water on the ne t day stran
through a seve add sat and bo unt t w come off the spoon and bubbes
appear on the surface eat wth meted butter, or m , or cream and sugar.
IN AND
rom MR. A r EONARD ASTROM, Mnster from nand:
INNISH OOKIES
200 grams (7 ounces) butter 2 tabespoonfus sugar
300 grams (10 ounces) four A few btter amonds
Add four to butter, then sugar and btter amonds, chopped fne mod nto
a few sma ros cut thn sces and dp each sce n granuated sugar and
chopped amonds.
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580 THE ONGRESSIONA OOK BOOK
BAKED OBSTER
2 coo ed breasts of chc en 6 egg yo s
2 coo ed arge obsters obster butter
rench bread crumbs Sat and pepper
pnt whppng cream
Grnd together chc en and obster add a tte rench bread, whch has
been chopped and soa ed n cream add egg yo s and a ot of obster butter
so that m ture w be a nce yeow coor add whpped cream to m ture
season to taste pace n ba ng dsh and garnsh wth peces of obster pace
dsh n pan of water and ba e.
KINKKUKOHOKAS HAM SOU E
500 grams (17 ounces) raw cupfu bong Bechame
ham, or t may be coo ed sauce
a tte 6 egg whtes
3 tabespoonfus cod Bechame 4 egg yo s
sauce 100 grams (3 ounces) grated
hte pepper, a tte of cheese
Grnd the ham, whch shoud not be too fat, 2 or 3 tmes n a meat chopper
f one possesses a stone board, chop ham aso on ths, m ng ham tte by
tte wth the cod sauce put ths m ture through a very fne seve pace
ud from ths n a dsh and add cupfu Bechame sauce. Ths s m ed
wth the egg yo s and we-beaten egg whtes, and the m ture, after the grated
cheese s added, s paced n a mod or ba ng dsh and put n oven for a tte
whe then t s permtted to coo and served wth or wthout sauce. It s
more desrabe, however, to serve t warm wthout a sauce and wth a vegetabe.
Sauce
2 egg yo s, hard boed teaspoonfu sat
1 cupfu whppng cream 1 teaspoonfu mustard
1 tabespoonfus vnegar 4 teaspoonfu whte pepper
tabespoonfus sugar
The yo s are chopped very fne and m ed wth dry ngredents unt amost
the consstency of paste add vnegar add cream whpped very ght. More
mustard may be added f not suffcenty btter.
PAISTETTU TEERI ROASTED GROUSE
oung grouse, preferaby Sat
femae ream
Butter
ean the grouse and te the egs and wngs so that they w be ne t to the
body met some butter n a pot and pace the grouse wthn and coo turn t
unt brown on a sdes, after whch t s sghty sated pour cream over t
and pace n oven to roast for 25 or 30 mnutes. The sauce s thc ened wth
sweet cream and straned, and served wth the grouse whch s cut at the tabe.
The above may be served wth potato cro uettes and a vegetabe saad,
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A ORITE DISHES O A NATIONS 581
whch saad may be served wth dressng made of 2 tabespoonfus o, 1 tabe-
spoonfu vnegar, teaspoonfu sat, and /4 teaspoonfu whte pepper.
KREI ITAR MANNERHEIMIN PIIRAS OUNTESS MANNERHEIM'S
PIE
Ths s made from grouse, but may be prepared from other fow.
Grouse Pepper Hungaran papr a
Pastry woud be best
Ground mushrooms 1 egg, beaten
4 g. ( pound) sweetbreads ream for the sauce
200 grams (7 ounces) boned 1 carrot
vea 1 parsnp
2 md Hoand onons dozen sprgs parsey
Sat
The fow s prepared and roasted n the usua manner and a usefu parts,
such as heart, ungs, nec , etc., are saved after t s roasted, the grouse s ta en
from the pot the butter from roastng s saved or eft n the pot. The sweet-
bread, whch has been n water for a few hours, s paced agan n fresh, cod
water, whch s permtted to bo, then the water draned from t and the sweet-
bread cooed. The grouse s cut nto sces, a the meat beng "scraped" from
the bones the arger peces are then put asde and the smaer peces, together
wth the vea, are ground n a chopper, from whch ground meat, toast crumbs,
and beaten egg, sat, and pepper, some bas are made, whch are fred n butter,
together wth the chopped mushrooms, and then paced on a patter. The
butter eft from fryng s saved or paced wth the butter eft from roastng the
grouse. The pastry, preferaby a butter pastry, s roed out very thn, and the
nsde of the roastng mod ned wth t the mod shoud be arge enough to
contan the above-mentoned ngredents. The pastry must aso be suffcent to
cover the mod. Now the arge peces of grouse and the meat bas are paced
separatey, n ayers, nto the mod, and covered wth very thny roed pastry,
the edges of pastry nng and cover pressed together ths s paced n moder-
atey hot oven to ba e. hen the pastry s goden brown m coor, the pe
s done. Durng ths tme, from the rest of the parts saved from the brd, a
broth s made by usng the meat whch was scraped from the bones of the
grouse, onon, and parsnp stran broth and pour nto pot contanng the above-
mentoned ba ng butter. The sauce contans a strong favor of the brd and
s thc ened wth sweet cream, butter, and four as desred. hen the pe s
done, t s paced on warm patter and served wth the sauce and a saad.
ISPATTUA MARIAPUUROA HIPPED BERR PUDDING
(Serves 6 Persons)
Scant uart cranberres or 1 cupfu sugar
ngonberres cupfu farna
2 uarts water 2 tabespoonfus cornstarch
The berres are washed, crushed, and paced n cod water and boed when
the favor of the berres has suffcenty boed nto the water, the uce s
straned from the berres and sweetened wth the sugar the farna s strred
nto ths and puddng s boed about 20 mnutes, strrng constanty thc en
wth cornstarch whp wth Dover egg beater unt very ght and fuffy serve
wth cream.
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582 THE ONGRESSIONA OOK BOOK
KAH IKIISSE I O EE DE IGHT
1 cupfu strong coffee 15 gr. 0/ oz.) geatn
1 cupfu sweet cream 25 gr. (1 oz.) whppng cream
50 gr. (1 oz.) fne sugar cupfu water
3 egg yo s
M coffee, cream, egg yo s, and sugar pace n pot to bo the m ture s
mmedatey beaten, frst sowy, then faster, unt t begns to bo pace n
bow and beat unt coo add geatn, soa ed n cupfu water, and permt to
become cod add whpped cream pace n mod et stand n ce bo for
severa hours before servng.
HEESE BA S
pound Ro uefort heese Bac rye bread, grated
4 pound butter
ream separatey the cheese and the butter cream both ngredents together
add a tte grated bac rye bread mod nto tte bas and ro n grated bac
rye bread pace each tte ba n paper candy cup and put n ce bo to
harden unt proper consstency to serve as cheese course.
rom HON. BARTON HA , e -Secretary of Amercan egaton, Hesngfors, nand:
KA AKUKKO ISH BIRD, ISH O K
ter (1 pnt) water 700-800 grams (1 to 1
1 tabespoonfu sat pounds) of whte fsh or
2 tabespoonfus drawn butter perch
9 de. ( o uart) rye four 200 grams (7 ounces) por
9 de. ( 0 uart) wheat four Sat
ng
M the water, sat, and butter, and both nds of four nead the dough
unt t appears hard and even and gve t the form of an ova ayer 1 cm.
thc spread a tte four on the ayer pace the fsh, we ceaned and dred,
n ayers wth thn strps of por and a tte sat between mosten the edges
of the dough wth water ft and carefuy unte above the fng, gvng to the
whoe the form of a hen, partcuary f a sort of head s made of the dough
after ths preparaton ba e the "Kaa u o" n a hot oven about 4 or 5 hours
and baste the surface wth por grease occasonay. hen removed from the
oven, wrap for a whe n towes so that the crust may be soft.
MRS. BARTON HA .
ISH PUDDING
1 ogram 200 grams (2 4 decters ( uart) cream
pounds) p e, or / o- 4 eggs
gram (1.1 pounds) fsh meat 1 teaspoonfu sugar
200 grams (7 ounces) butter, 2 teaspoonfus sat
wor ed nto foam teaspoonfu powdered whte
50 grams (1 ounces) whte pepper
bread
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A ORITE DISHES O A NATIONS 583
Run the scratched fsh twce through the meat grnder and m wth the
wor ed butter cut off the crust from the bread and soa n cream m the
thoroughy soa ed bread wth the fsh and the yo s of the eggs one at a tme,
and wth the sugar, sat, and pepper wor the puddng thoroughy and pass
through a sfter add the whtes of eggs, beaten nto foam m wth the whoe
and pour t nto a carefuy buttered puddng form, strewn wth bread crumbs
coo t for 1 to 1 hours n a steamer. hen the puddng s done, turn t upon
a pate and serve wth sauce of caper crawfsh or emon.
MRS. BARTON HA .
HO O ATE AKE
240 grams (8 ounces) four 40 grams (Ifo ounces) sweet
180 grams (6 o ounces) butter chocoate
60 grams (2Mo ounces) sugar
Heat a ngredents n the oven nead nto a dough then dvde n 4 ayers
and ba e underneath.
ng
20 grams ( o ounce) four 60 grams (2Mo ounces) choc-
60 grams (2 o ounces) sugar oate
3 egg yo s ,4 ter ( pnt) m
Bo unt t becomes thc when coo, spread t between a ayers.
Icng
Bo 85 grams (3 ounces) sugar wth t cupfu of water m 60 grams (2 o
ounces) chocoate wth a bt of butter m wth the chocoate paste and cover
the surface of the ca e wth t.
MRS. BARTON HA .
RAN E
rom the Embassy at aShngton and approved by MADAME n . AROU A E. wfe of Hs
E ceency, Andr6 de abouaye, Ambassador of rance:
U OTTE DE BO3U A A MODE RUMP O BEE A A MODE
The tp end of the rump, caed the "ponte de cuotte" whch s of good
favor, s used for ths recpe. It w serve 10 to 12 persons. The method s
smpe but demands great care. Preparatons for 12 persons:
1 tp end of rump, weghng 6 carrots, 2 onons, 1 sprg of
about 4 os (8.8 pounds) parsey, head of garc
500 grams (17 ounces) of ean 2 coves, 1 decter (Ho uart)
beef cut n arge dce of cognac
1 ogram (2.2 pounds) of vea 5 decters whte wne
nuc e cut n peces 2 decters tomato sauce
500 grams (17 ounces) of Pepper and sat
scaded fresh bacon rnd 2 caves' feet, boned and scaded
ard the rump n the drecton of the gran of the meat 5 or 6 hours before
coo ng pace the pece n a arge pan and cover wth sces of onons and
carrots add thyme and bay eaf, mostened wth whte wne, and et the meat
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584 THE ONGRESSIONA OOK BOOK
coo ta e out the beef and truss t, shapng t nto a ong pece pace t on a
ong stewpan et t party coo add the garnsh, mosten wth a base of vea,
and et stew for 30 mnutes add the rest of the gravy and put over a hot fre
add sat and pepper and coo n the oven for about 4 hours dran the meat,
unte t, and et t gaze at the mouth of the oven, then eep t warm.
Sauce for ths s made by puttng the dressng n the seve, s mmng t
competey, and bong t down. Garnsh wth sma new carrots, gazed onons,
and the caves' feet cut n sma bts. To a ths garnsh, whch has aready sm-
mered, one may add, accordng to crcumstances, other brased vegetabes, such
as ettuce, ceery, and endve. Ths pece of beef s generay served mmedatey
after the soup. It may fgure aso n the menu as the grand entree.
E I ET DE IE RE I ET O HARE
A arge hare s used for ths recpe. S n and draw the hare, savng the
bood and ver from whch the ga s removed cut t n peces of e ua sze
and et t cure for severa hours n a sghty ud marnade of 2 carrots and
1 onon chopped, 1 gran of crushed garc, thyme, bay eaf, parsey and pepper
grans, 1 cove, decter of o, and 1 decter of whte wne. Turn the meat
severa tmes n the marnade so as to be sure that t s we mpregnated wth
the favor of the aromates dran the peces of hare and saute them n a shaow
pan n carfed butter, wth 250 grams of sat por cut n arge dce add 1
carrot and 1 onon cut as for mrepo and a gran of crushed garc season
wth sat, pepper, and a sma pnch of spces et the hare brown thoroughy,
strrng t often sprn e wth 2 arge spoonfus of four et the four coo a
moment and mosten wth 2 bottes of red wne add a gass of cognac and et
t burn the purpose of ths burnng s to remove the tartness of the wne add
1 arge sprg of parsey and et coo for 45 mnutes n the oven. he ths s
coo ng, prepare a garnsh composed of sma onons, ean bacon, and heads
of mushrooms et the garnsh brown. Put the peces of hare one by one nto
a casseroe and add the garnsh stran the sauce and et t coo n the oven
for 1 hour stran the bood and ver of the hare n a seve dute the bood
wth a few spoonfus of cvet sauce add t to the atter at the ast moment.
After the m ture s added, the cvet must not bo any more. Put n a tmbae
and garnsh wth croutons fred n butter. Note. The word "cvet" must come
from "cvette" (chves), an ngredent much used n coo ng.
rom MRS. PARME HERRI K, daughter-n-aw of the ate Myron T. Herrc , Ambassador
to rance:
TUTTI- RUTTI I E
200 grams (7 ounces) orange 300 grams (10 ounces) emon
uce uce
500 grams (1 pound 1 ounces) 500 grams (1 pound 1 ounces)
pneappe uce aprcot mash
avor wth emons, oranges, and stc vana coo the favors nto a srup,
and when cod, m everythng n, ta ng out the oranges, emons, and vana
brng the srup to 22 thc ness on the srup meter (probaby a specfc gravty
nstament) put n freezer and freeze. hen t commences to freeze, add pre-
served fruts cut n cubes and soa ed n Krsch and maraschno.
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A ORITE DISHES O A NATIONS 585
ST. GEORGE'S PU
75 grams ( pound or 2 4 egg whtes, whpped unt very
ounces) butter frm
75 grams ( pound or 2 2 teaspoonfus potato starch
ounces) powdered sugar Orange or vana favorng
5 egg yo s
Heat butter unt soft n a u ewarm earthen vesse, wor ng n tte by
tte the yo s of eggs and the sugar add the whpped whtes at the same
tme as the starch and yn ter (about 1 gs) of whpped cream pace n
pan, smooth over, and coo for 25 mnutes n oven over sow fre ce wth
sugar before removng.
A E ANDRA PAR AIT I E
8 egg yo s o ter ( g) cream of cocoa
9o ter (2 gs) srup, 25 uor
on srup meter ana
1 ter whpped cream (1 uart Preserved fruts cut n sma
g) cubes and softened n Krsch
rush the yo s m wth the u ewarm srup and stran m over the
fre whp to coo and beat on ce add the cream of cocoa at the same tme
as the whpped cream pace the cream n the mod n ayers, aternatng wth
the preserved fruts freeze for 2 hours.
S I ES O BRAISED BEE
Interard a pece of beef, preferaby a rump stea , wth bacon fat prepared
as foows: ut the nserts the sze of the ardng pn chop together very
fne 1 cove of garc, 1 shaot, cove season wth a generous pnch of whte
pepper recenty ground, and a dash of grated nutmeg ro the ardons n ths
m ture add 1 uor gass of good cognac et the whoe soa for 1 hour
nterard the pece of beef and brown n a pan when browned on a sdes, add
1 Bordeau wne gass of good cognac brandy and then set fre to t add
ter (4 gs) of od Madera wne garnsh wth a few carrots, onons, and a
bou uet of parsey, ceery, thyme, and bay eaf add a boneess banched caf's
foot sat ghty et t coo over a sow fre for about 4 hours when t a
we done, ta e out the pece of beef, stran the uce, and s m off the grease.
Beef thus prepared may be garnshed wth dfferent sorts of vegetabes.
I ETS O SO E
ry the fets, doubed up, n fresh butter ta e them from the fryng pan
and eep them warm wash n ter (1 pnt and g) of Port wne stew
the bones and remnants of the fets n butter wth a few onons and carrots, a
handfu of mushroom peengs and shrmps add o ter ( g) of Port wne
after coo ng a few mnutes, stran ths favorng under pressure, and add to the
Port wash for the fets, as we as 6 yo s of eggs and 200 grams (7 ounces)
of good butter heat ths sauce n the range reservor e a Sabayon garnsh
the fets wth poached musses and oysters and shrmp tas, sces of truffes,
and mushroom heads cover the fets wth sauce and pace remander of sauce
n sauce dsh.
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586 THE ONGRESSIONA OOK BOOK
STU ED BRI ARDINA
Poach the br garnshed wth mushrooms, 250 grams (8 ounces) of gray
shrmps, 500 grams (1 pound I ounces) peeed and seeded tomatoes, 3 mnced
shaots, o ter (2 2 gs) e tra dry whte wne and a tte musse uce, 50
grams (1 ounces) of butter after coo ng, s n the br, ta e out bones, and
repace them by a stew of shrmp tas and truffes repace the head and ta,
stuc on wth ths m ture. Sauce s made wth the uce of the br, wth the
addton of butter, shrmps, and a uor gass of fne champagne (od brandy).
SADD E O SA T-MEADO MUTTON, PO IGNA
After hangng the sadde to gve t favor, te t carefuy together and brase
t n the same manner as that ndcated for brased beef add to the usua
dressng 15 arge whte onons and et the whoe coo unt the meat of the
sadde gves under the fnger remove the sadde from the fre and cut nto
strps dran the onons and stran through cheesecoth m ths mash wth
o to o ter (1 to 2 gs) of Rchamee sauce (whte four and m
sauce, wth butter), addng severa spoonfus of thc cream cover the sces
wth ths m ture and repace them on the bone n ther orgna poston
cover the surface wth the sauce m ture. Sprn e wth grated Parma cheese
and grated bread crust m ed, and brown n oven.
Sauce
S m grease from gravy eft after coo ng remove sod partces and stran
pace the whoe on a ong dsh, surroundng wth brased vegetabes, such as
ettuce, ceery, and artcho es cut n uarters.
EA STEAK
Same preparaton as above, e cept that nstead of onons a mash of mush-
rooms, wth cream added, shoud be used.
GERMAN
rom RAU . ON PRITT IT UND GA RON, wfe of the e Ambassador from Germany
to the Unted States:
STREUSSE KU HEN
2 yeast ca es pound sugar, granuated
pnt m , warm 3 eggs
1 pound four Sat
pound butter nnamon
Dssove 2 yeast ca es n pnt of warm m and pour t n the center
of 1 pound of God Meda four add some of the four to the m and yeast
to ma e a ght dough cover and put n a warm pace to rse after that add
pound butter, pound granuated sugar, 2 eggs, a tte sat and cnnamon,
and m to a ght dough as for any coffee ca e or ros. After t rses, noc
down twce before wor ng up put the dough on a greased ba ng sheet fatten
t out about of an nch sprn e a whte of an egg over t and the foowng
toppng:
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A ORITE DISHES O A NATIONS 587
Butter Amond Streusse
pound sugar 1 egg yo
pound butter pound ca e four
2 ounces ground amonds nnamon
ream the sugar and butter add egg and nuts ast rub n the cnnamon
and four rub a ths m ture between the pam of the hand as for a pe dough
ba e t n a moderate oven to a nce goden coor.
rom I'. UIIN- ss MA T AN, wfe of the e -Ambassador from Germany:
HAMBURGER AA SUPPE HAMBURGER EE SOUP
S n and cean 2 pounds ee cut nto peces 2 nches ong add 1 pnt
water, 1 gass Rhnewne, 2 tabespoonfus vnegar, sat, 2 sprgs parsey, 1 onon
sced, 1 carrot sced, 1 bay eaf, and 6 peppercorns bo for 5 mnutes add
ee and coo unt tender coo 2 tabespoonfus butter and 1 tabespoonfus
four n a ette unt ght yeow add 2 uarts beef stoc and bo sowy 1
hour add tarragon, bascum, thyme, ma oran, parsey, chero, n e ua parts,
and a tte mnt chopped fne cut 1 carrot, ceery root, and 1 parsey root
n sma dces cut caufower n roses add pnt green peas and bo the
vegetabes n sat water unt tender pare 6 pears, cut n haf, and bo n water
and sugar brng pnt m and 1 tabespoonfu butter to a bo add 2 tabe-
spoonfus four, strrng unt a fast dough s made add 2 eggs and 1 yo form
tte dumpngs wth a teaspoon and bo n sat water dran the ee add haf
of the ud nto soup stran add the chopped herbs and the vegetabes brng
to a bo put ee, pears, and dumpngs n a soup tureen pour the soup and
season to taste.
IEBE SPAT ONION PAN AKE
M 1 cupfu of m , 2 tabespoonfus of four, sat add 2 eggs and beat
the whoe very we sce 3 onons very fne met 1 teaspoonfu of butter n a
sma fryng pan turn part of the m ture n put some of the sced onons on
top and coo sowy unt brown underneath turn over and coo unt done.
Serve n a stac .
SAUERBRATEN
The best pece to use s the euotte or bouon. Pound and ard t put nto
2 uarts vnegar wth 1 onon cut n sces, 12 peppercorns, 2 bay eaves, 4
coves, and a tte sat eave there for 3 to 5 days, dependng on the tme of
year cover the bottom of a brasng pan wth pound marrow, cut n peces
add 2 carrots, 1 ceery root, 2 onons, and 2 ee s cut n sma sces put the
meat n the pan season wth aspce cover and coo on moderate fre unt
the marrow s cear and vegetabes brown. Ths re ures a great dea of atten-
ton add 1 gass red wne, stoc , and some of the marnade. hen the roast
s tender, put on patter ta e a grease off the gravy, stran, and thc en wth
cornstarch.
S H ESIS HES HIMME REI H SI ESIAN DISH
Soa n water dred fruts, such as pears, appes, cherres, dates, prunes and
peaches bo wth sugar unt done grate 10 arge boed potatoes, when cod
season wth sat, pepper, emon, and nutmeg add 2 eggs and enough four to
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588 THE ONGRESSIONA OOK BOOK
ma e a dough not too fast. Shape nto bas the sze of eggs and bo n sat
water 8 to 10 mnutes. Pour the fruts on a patter, surround wth the dump-
ngs, and serve wth boed ham or bacon.
DRESDNER STO E DRESDNER AKE
2 pounds four 4 yeast ca es
6 eggs ppund chopped amonds
2 cupfus m 1 pnch cnnamon
teaspoonfu sat ctron
1 pound butter pound seedess rasns
pound sugar pound currants
6 tabespoonfus rose water
Dssove yeast and 1 tabespoonfu of sugar n u ewarm m add some
four and beat unt smooth cover and set asde to rse n a warm pace cream
butter, sugar, and eggs add the four, the we-rsen yeast, rest of m and rose
water, and nead uc y and ghty unt the dough s smooth and eastc and
does not stc to the board cover and set asde to rse when we rsen, add
rasns, currants, amonds, dced ctron, sat, and cnnamon ro 2 nches thc
pace on pan and turn over to form a ong oaf et rse about 20 mnutes,
brush wth meted butter, and ba e 50 mnutes n moderatey hot oven. he
hot, ce wth pan frostng.
GREAT BRITAIN
rom the Brtsh Embassy and approved by AD INDSA , wfe of Hs E ceency, Sr
Ronad ndsay, the Ambassador of Great Brtan:
RI E A A PIEMONTAISE
M an onon n some meted butter n a fryng pan and add 300 grams
(10 ounces) of rce eep t on the corner of the fre and str unt t s we
m ed and soa ed n the butter add tte by tte sma uanttes of good
bouon and str wth a wooden spoon. After 17 mnutes, ta e off the fre
add to t a good pece of butter and some grated cheese.

ONDUE AU PARMESAN
Prepare n a casseroe 100 grams (3 ounces) of butter and 100 grams (3Mt
ounces) of four coo 5 mnutes n 1 uart of m season wth sat, pepper,
and mustard et t come to a bo and coo on the fre 15 mnutes ta e off the
scum whch forms and add 10 yo s of eggs and 200 grams (7 ounces) of Par-
mesan cheese scraped pace on a buttered ba ng tn and eave to get cod
empty on the tabe foured, and dvde nto rounds of 3 centmeters n dameter
sprn e wth bread crumbs and fry them. Arrange on a servette wth parsey.
REME A A PA ESTINE
M 1 ogram (2.2 pounds) of erusaem artcho es and pace n butter
add 30 grams (1 ounce) of nuts sheed and put n gaon of bouon coo
sowy pass t through a seve and add 1 pnt of cream and 5 yo s of eggs.
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A ORITE DISHES O A NATIONS 589
S OT H PUDDING
Soa n m 300 grams (10 ounces) of bread crumbs, 150 grams (5.3
ounces) of sugar, 200 grams (7 ounces) of rasns, the uce of 4 oranges, 1
gass rum, yo s of 6 eggs, whoe of 2 eggs m ths we together pace n a
mod buttered and foured steam the puddng.
AD ISARE A HO ARD, wfe of the e -Ambassador.
SU TANA PUDDING
t pound four pound currants or sutanas
pound suet, chopped very fne 1 emon rnd, grated
pound bread crumbs 1 pnch of sat
pound brown sugar
M a together wth Mt teaspopnfu of ba ng soda dssoved n 1 cupfu of
m . Te up securey n a puddng coth and bo for 3 hours. Serve wth
hard sauce.
RO -PO PUDDING
M 12 ounces chopped suet wth 1 pound four and 1 teaspoonfu of sat
made nto paste wth a tte cod water ro the paste out about 10 nches
wde and 8 nches ong spread wth any frm am to wthn 4 nches of the
end dampen the edge a trfe and ro up uc y pace on foured puddng:
coth ro tghty te both ends very securey wth twne bo 1 hour.
MUTTON BROTH OR S OT H BROTH
2 pounds ean mutton 1 head ceery
1 ounce pear barey 1 onon
1 carrot 2 uarts water
2 ee s hopped parsey and cabbage
ut the mutton n sma s uares season cover wth the water aow t
to bo up stran we add the barey bo agan and add the vegetabes
whch have been cut nto very sma s uares or dce smmer 3 hours add cab-
bage cut fne hour before servng and parsey when served.
BEE STEAK AND KIDNE PIE
ut 2 pounds beefstea and 1 dney nto thn sces m 1 tabespponfu
four wth 1 teaspoonfu sat, and teaspoonfu pepper on a pate dp the-
sces of meat n ths m ture and ro up wth the dneys put the ros on
end nto a pe dsh sprn e wth chopped mushrooms and parsey and the
smaest uantty of onon pour enough water to f the dsh fu. ne
the edges of dsh wth a strp of puff paste nch wde mosten wth egg
cover wth paste ease the cover we n press edges together notch them at
reguar ntervas. Ma e a hoe n the center and decorate wth eaves of
the paste brush over wth yo of an egg. The pe must be ba ed n a hot
oven unt the paste has rsen and set after t must be coo ed sowy to nsure
the contents beng tender. Before servng, pour a tte beef gravy through the
hoe n the top.
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590 THE ONGRESSIONA OOK BOOK
ORKSHIRE PUDDING
To 1 pound of four add 1 teaspoonfu sat and 3 whoe eggs m wth a
wooden spoon, addng a sma uantty of m unt perfecty smooth beat
we add remander of a uart of m and pour nstanty nto a roastng tn,
prevousy made very hot, wth 2 ounces of good drppng n t. Ba e n
moderatey hot oven for about 1 hour. et t rse we to the top of the tn.
MARMA ADE PUDDING
pound four teaspoonfu ba ng soda
pound bread crumbs 2 ounces granuated sugar
pound suet, chopped very 2 tabespoonfus marmaade
fne
M atogether wth , teaspoonfu ba ng soda dssoved n cupfu tepd
m steam for 3 hours butter and sugar mod. Serve wth a tte marmaade.
BEE STEAK AND KIDNE PUDDING
M 12 ounces suet, chopped very fne, wth 1 pound four and t teaspoonfu
sat ma e nto a dough wth cod water grease and ne a basn wth the
suet paste roed out about nch thc reserve about t the paste to cover
the top cut 1 pound ean beefstea and 1 beef dney nto cubes about
nch s uare season wth sat, pepper, chopped parsey, and very fne onon
sprn e we wth four pace n the basn add cod water about fu
cover wth the remander of suet paste and sea we by pnchng the edges to-
gether te a puddng coth over the top and bo we for 4 hours. Do not
put the puddng n unt the water bos.
O HESTER ARPETBAG
Ta e a good thc rump stea , spt t engthwse to form a poc et n ths
pace 1 dozen good-szed oysters. Sew up the edges and gr or bo for 15
mnutes before good fre. Serve wth matre d'hote butter.
MRS. HENR M I TI . , wfe of the e - ounseor of the Embassy.
UEEN O PUDDINGS
2 cupfus bread crumbs, soft M , hot
3 egg yo s
M bread crumbs, yo s, and tte hot m we together when cod, pace
n a pe dsh and spread over strawberry or raspberry am ma e a merngue
of whtes of eggs ba e n oven unt set.
MRS. H. O. HA K R , wfe of ommerca ounseor.
SUMMER PUDDING
Bread, sced medum Any red coo ed frut, hot
ne a bow wth sces of bread of medum thc ness pour nto ths bow
coo ed strawberres whe they are st hot, or any other red frut such as
pums, cherres, or raspberres ay a pece of bread over the top of the bow
pace a weght on top eave for severa hours to coo and so that the bread may
be thoroughy soa ed wth uce. Ths s decous served wth cream.
MRS. H. O. HA K E , wfe of ommerca ounseor.
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A ORITE DISHES O A NATIONS 591
rom MRS. A AN SON B. HOUGHTON, wfe of the e -Ambassador to Great Brtan:
REME BRU EE
6 egg yo s 1 tabespoonfu four
1 pnt cream cupfu castor sugar
M we the yo s, sugar and four n a basn brng cream to bong pont
add yo m ture and str over sow heat unt thc , but do not aow to bo
ne a souffe case wth carame pour n the above m ture aow to get per-
fecty cod, then sprn e top fary thc wth castor and cng sugar m ed.
Stand under gr or saamander unt candy has formed on top.
AN A A IENNOISE
Ma e a short crust wth 8 ounces four, 6 ounces butter, 3 ounces ground
amonds, 2 ounces sugar, and 2 egg yo s ba e n pan rng rather thc aow
to coo, then f wth the foowng m ture: or pound castor sugar wth
4 egg yo s n a saucepan dute wth ' pnt boed m add ounce geatn
and str over sow fre unt t thc ens aow to get neary cod add tea-
spoonfu vana essence and pnt whpped cream pour nto pan. hen
ute set, pour over a tte carame sauce made as foows: Bo 2 ounces oaf
sugar, 1 tabespoonfu cod water, pnch of cream of tartar unt t turns a goden
brown add 4 cupfu of cream.
(EU S A A NOR O K
ry some rounds of bread n carfed butter spread thc y wth puree of
foe gras pace a poached egg on each round and a thn sce of truffe on each
egg coat over wth morney sauce and set to gaze uc y n a very hot oven
arrange n a crce on dsh put a garnsh of macedone of vegetabes n center.
GEU S A A BENEDI TINE
Ma e some muffns as foows: M pound four to fary thc batter
wth u ewarm m add teaspoonfu sat and ounce of yeast dssoved
n a tte of the m aow to stand for 2 hours n warm pace, then drop on
hot grdde and ba e toast and butter the muffns we pace a sce of tongue
on each aow to get thoroughy hot, then pace a poached egg on top of each
sce of tongue coat over at the ast moment wth Hoandase sauce.
S ONES
1 pound four ounce cream of tartar
2 ounces butter ounce carbonate of soda
1 ounce sugar Pnch of sat
Rub butter nto four add other ngredents ma e nto a soft dough wth
m ro out nch thc cut nto desred shapes and ba e n a uc oven
10 mnutes.
ANI A S ONES
pound four 1 teaspoonfu ba ng powder
2 ounces ard 1 egg
1 ounce butter 1 teaspoonfu vana essence
2 ounces sugar M
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592 THE ONGRESSIONA OOK BOOK
Rub ard and butter nto four add other dry ngredents beat egg add
m and ma e nto soft dough drop on greased ba ng sheet wthout rong
out ba e uc y.
S OT H DROP S ONES
M 3 tabespoonfus four wth teaspoonfu carbonate of soda, 1 tea-
spoonfu cream of tartar, pnch of sat, and 1 tabespoonfu sugar add 1 egg
and enough m to ma e 1 g ba e on greased grdde.
GREE E
Prom MADAME SIMOPOU OS, wfe of the Mnster from Greece:
AMB APAMA
hop 1 pound amb n sma portons add sat and emon uce et stand
15 mnutes pace n a fryng pan wth a sma ump of butter. hen the
meat has become a tte brown, put t n a casseroe wth onons and varous
spces, wth a puree of tomatoes tomatoes may be ether fresh or canned.
et ths bo unt meat s tender to the butter, whch has been eft n the
fryng pan after fryng .the meat, add some four and et brown add ths
browned four to the meat whch s amost tender add some fresh butter
and some more tomatoes. After ettng a ths bo for a short tme, t s
ready to serve. The above ma es a porton for 2.
STU ED TOMATOES, S UASH, OR EGGP ANT
To hamburger stea , Iamb, or vea, add the uantty of rce str together
we, eavng to stand 15 mnutes pace n a fryng pan, addng some parsey,
onons, mnt, and dfferent spces sat to taste whe ths s bong, add
broth when the whoe s about coo ed, remove from fre and have the tomatoes,
s uash (cymng), or eggpant ready n a ba ng pan, wth butter ne t stuff
tomatoes wth the stuffng of meat and rce pace n the oven to the bong
m ture, add four and str, so no umps form m n eggs the number of
eggs used vares wth the uantty of stuffng and vegetabes to be ba ed.
hen ths m ture s ready, pour over the tomatoes whch are n a ba ng
pan n the oven. eave n the oven unt a brown crust s formed.
rom HON. ROBERT P. SKINNER, e -Mnster to Greece:
SAU E AU A IAR HA IAROSA ATA ONSTANTINOP E
Mash together 50 grams (1 ounces) of cavar and 20 grams (7Ao ounce)
of soft bread, thoroughy soa ed n water, unt a unform paste s obtaned
add tte by tte about n ter ( o uart) ove o. of the best uaty,
m ng thoroughy meanwhe pour n the uce of 2 emons duted n an
e ua amount of water, and str thoroughy. Ths sauce may ether be used
aone, aong wth other hors d'oeuvre, or may be poured over oysters and
musses, coo ed n pure sweet butter.
MADAME MI HA AKOPOUI.OS, wfe of the Gree e -Mnster for oregn Affars.
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A ORITE DISHES O A NATIONS 593
HERRING SAU E RENGOSA ATA ONSTANTINOP E
Remove the bones from 2 smo ed herrngs pass the herrngs through the
mncng machne pass a sma onon through the mncng machne, and aso
100 grams (3 ounces) of bread whch has been soa ed n water crush the
whoe for some tme and when a unform paste s obtaned, add u ter ( o
uart) of ove o of the best uaty and some ground cherv m thor-
oughy add the uce of 2 emons and fnsh wth a sauce we m ed. Ths
sauce may be used aone or as a dressng for oves n o.
AN HO AND EGGP ANT SA AD ME IT ANO SA ATA
ONSTANTINOP E
rush 2 sma onons, 3 pc ed cucumbers, 5 anchoves wthout bones
coo separatey n the oven 2 eggpants, we rpened remove the centers
and add these to the m ture whch s beng crushed add aso the yeow
of a hard-boed egg and wor the whoe pour n o ter ( n uart) of o
of the best uaty and m together thoroughy, addng tte by tte 2 soup-
spoonfus of good vnegar. To thc en, add the yo of a raw egg and then
add drop by drop the uce of emon. Ths sauce may be served aone
or as a dressng for the hearts of artcho es n o.
SA ADE DE POMMES ONSTANTINOP E
Rpe appes, beets, asparagus tps a cut n cubes season wth sat, pepper,
o, vnegar, addng more than the customary amount of mustard. Serve
wth smo ed tongue as an hors d'ceu Te.
MAGIERITSA
After the 40 days of ent whch, n accordance wth Orthodo rtes, precede
the Easter festvas, t s customary to prepare a soup made n the foowng
manner and served after the mdnght mass: The feet and stomach of a
amb are washed n bong water and then paced n a ette of bong water
n whch a dessertspoonfu of four has been prevousy dssoved bo for 1
hour over covered fre haf fry n a tte butter some fney chopped bts
of ver, the ntestnes, and the ungs of a amb, together wth a hash of
onons, cherv and anse, addng 2 coves. Stran broth n the ette and
empty nto the broth so straned the contents of the casseroe n whch the
vegetabes and ungs have been haf fred add a tte rce to the broth
beat up 2 eggs wth the uce of emon and wor together, addng a tte
of the warm broth add beaten eggs to broth contanng the saute add fnay
gassfu m and serve hot.
STU ED MUSSE S ONSTANTINOP E
Seect the argest and best musses and cean them e ternay once they
have been we ceaned, wash them and open them carefuy, removng the
seaweed wash them nternay and pace them n a arge fryng pan. Prepare
the foowng stuffng: ry sghty some chopped onons n ove o add
some rce and a tte water. hen the rce has coo ed, add some mnt, anse,
and the rnd of emon, as we as some cherv add to the m ture some
currants, together wth some pne nuts and some pstacho nuts ncorporate
ths stuffng n the musses, cosng them genty cover the musses wth a
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594 THE ONGRESSIONA OOK BOOK
pate to prevent ther openng add some water from the casseroe, together
wth a tte Engsh sauce, the uce of 2 emons, some sat, and pepper. Bo
sowy and remove from the fre as soon as the water bos dry serve mod-
eratey warm.
BO AU D'AGNEAU A A BRO HE O ORETSI
Ta e the ver, speen, heart, dneys, and ntestnes of a young amb
wash and cean thoroughy wthout cuttng the ntestnes when a are thor-
oughy ceansed, pace frst n bong water, then put n cod water acduated
wth the uce of 3 or 4 emons and aow them to reman n ths water from
5 to 6 hours dry n the coander cut nto sma bts the .ver, speen, heart,
and dneys, eepng the ntestnes ntact. The dameter of the sces whch
are to be cut w be about that of a sver doar. Impae on the spt and
attach by means of crossed spra bndngs, usng the ntestnes for that pur-
pose rub the whoe wth a emon n such a way that t w be saturated
wth the uce of the emon sat and pepper more than ordnary rub wth
thyme eaves cover wth butter and pace before a sow, open fre, coo ng
sowy at frst mosten constanty wth butter and wth thyme by means of
a drppng pan when roasted, cut n sces of centmeters ( nch) each.
SOUPE DE POISSONS PSAROSSOUPA A A IA I ES DE
'AR HIPE
oo over a sow fre seected portons of fsh mostened wth gassfu
of wne stran the broth pace n t fresh portons of uncoo ed fsh as we
as a obster aow to coo over a sow fre add vegetabes such as carrots,
ceery, onons, potatoes, a arge porton of tomatoes and ove o. hen the
fsh and the obster are coo ed, cut sces of bread and pace these n the
soup add the uce of 1 emon. Ths soup, whch has ong been tradtona
n the sands, s very probaby the grandmother of the famous bouabasse of
the Marseas "Gree coony." (See the nes by Thac eray.)
SOUPE DE PERDRI IS AND O HIOS
ut up a partrdge mnce t prepare a frst broth, n whch shoud be
paced 2 onons studded wth coves add to the broth a gass of whte wne,
sat and pepper and varous herbs (bou uet garn) pace n broth, whch has
coo ed over a sow fre and whch has been straned, 4 more partrdges propery
ceaned aow a bou uet of thyme to reman n the soup for hour before
servng hot, ta ng care to add at the end a sma gass of cognac.
BOU ETTES AU EUI ES DE IGNE DO MADAKIA
K IMATOPH A ONSTANTINOP E
ash sma fresh eaves of the grapevne n bong water dry n a natura
manner pass through the machne vea, cherv, and some mnt wor the
paste wth an egg add a tte rce fashon nto sma bas and wrap these
n the eaves pace the sma bas thus prepared n a casseroe contanng
some broth aow to coo sowy beat an egg wth the uce of emon and
add a tte of the broth from the casseroe. In ths way an egg sauce s
obtaned. Serve the meat bas, pourng the sauce over them when they have
been arranged n a pyramd on the pate.
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A ORITE DISHES O A NATIONS 595
AGNEAU A A BRO HE O D GREE E
The Gree amb (prc sae) s dffcut to obtan, especay the sma-taed
amb of A arnana, the fesh of whch has the scent of thyme. It shoud not
be cut up, but the entras shoud be removed from the front, sttng the
stomach. By means of 2 narrow openngs at the rear the dneys are removed.
It s f ed on a spt of 2 meters (6 feet) whch passes aong the spna coumn,
the pont percng the center of the head. It s aced up n such a way as to
cose the openng that has been made n the stomach, and the spt s attached
frmy to the spna coumn the nteror s sated. By means of a ardng
nfe, ntroduce at varous paces a good m ture of sat and pepper n e ua
uanttes. The entre amb s rubbed wth emon uce, at east 3 emons
are re ured, and paced at a suffcent dstance from a fre we prepared.
The drppng pan must contan a suffcent uantty of butter to whch con-
sderabe portons of thyme and emon uce have been added. The spt s
turned for about 3 hours, whe the butter s poured over t. The spt s
graduay brought nearer and nearer to the fre, care beng ta en to brown a
portons e uay. The uce of the Iamb s caught n the drppng pan. At
the end the roast s carved up. The amb coo ed at Easter n the manner
ust descrbed s a dsh of great decacy. The roastng re ures an e per-
enced hand. The shepherds have mantaned the tradton, and t s on the
ceebrated mountans of Greece that one can en oy the decate favor of ths
dsh.
RI AU AIT AI E PI A AU GIAOURTI ONSTANTINOP E
Haf fry sma bts of amb not arger than a arge bean and eep these
warm a broth, rather strong, shoud aready have been prepared cean some
rce wth a great dea of care and fry ghty n unsated butter as soon as
browned, pour n the broth 2 measures of broth for 1 of rce add the sma
bts of meat whch have been haf fred as we as a sauce of preserved
tomatoes aow to coo hour. Serve wth curded m .
BOU ETTES A A SAU E TOMATE AR HIPE
Prepare a tomato sauce wth a good broth, 1 onon perced wth 2 coves, 3
aure eaves, and a ueur gass of cognac pass twce through the mncng
machne some vea, soft bread, a tte cherv, and a chopped onon nead
wth 1 egg and a tte whte wne aow the paste to stand for 11 mnutes
fry sma bas n butter and pace them n the tomato sauce descrbed above
bo the whoe for 5 mnutes. Serve wth varous purees.
HEESE AND HAM
Str pound butter unt t becomes a creamy paste add pound of
grated cheese, t pound of four, a sma cupfu of sour cream, yo s of 7
eggs, whtes of 7 eggs whpped to a fuffy cream, a tte sat, and some fney
chopped boed ham coo for 1 hour n a form n a steam boer (ban Mare).
Serve hot wth mushrooms, oyster or tomato sauce.
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596 THE ONGRESSIONA OOK BOOK
rom MRS. ROBERT P. SKINNER, wfe of the e -Mnster to Greece:
UENE ES ONNAISES
The uenee s composed of 3 dstnct features:
1 ream patnere.
2 esh of the brochet (fsh).
3 Grease of beef dneys.
The cream patnere s composed as foows: Ta e 5 eggs and 300 grams
(10 ounces) of four m we add ter (1 pnt) of m coo and
str whe coo ng. hen coo ed, aow to coo. or ths uantty of cream
500 grams (17 ounces) of brochet fesh and 300 grams (10 ounces) of dney
grease are necessary. Pound the brochet fesh and dney grease separatey n
a mortar and, when each s thoroughy pounded, m we together n the
same mortar add the cream patnere m the whoe n the mortar. Ths
done, the whtes of 8 eggs are poured n, n 3 e ua dvsons. Each tme the
eggs are poured n the mass must be thoroughy strred ro the uenees n
cyndrca forms and poach them, that s, put them nto bong sat water
and eave them there unt they are frm, about 10 mnutes. Remove them
wth a s mmer and aow them to coo n a vesse fed wth cod water.
Remove them from ths and hod to be used as desred. hen ready to serve,
prepare a brown sauce or even a Bechame sauce (very cear) when the
sauce has been coo ed a certan tme, pace the uenees n a vegetabe dsh
or other vesse wth a cover and pour over them the bong sauce permt
them to thus coo for 15 mnutes wthout beng uncovered, n order that
the uenees may deveop. Serve upon the tabe n the same dsh wth cover.
They shoud be seasoned wth fne sat, pepper, and nutmeg. The uantty
above provded for s suffcent for 15 persons, 30 uenees. If desred, the
brochet can be repaced by vea, n whch case they are caed "Godveau ."
SOUP AU ROMAGE
over the bottom of a soup dsh wth s uares of toasted bread and thn
sces of Gruycre cheese. Pace n a saucepan 50 grams (1 ounces) of butter
and 1 onon cut n sma sces aow ths to roussr add 1 tabespoonfu of
four, 1 aure eaf, a few.peppercorns, and a gassfu of water per person
bo 30 mnutes pour over the sces of bread n the soup dsh pace ths
n the oven for 10 mnutes.
O D OBSTER A A BE E UE
Bo a good whoe ve obster n water and vnegar wth dfferent vege-
tabes and condments for or hour. Aow t to coo n ts uce ta e
out open carefuy so as not to brea the she cut n fne peces prepare
a sauce wth the obster's uce, cream, and a tte four. hen the sauce s
boed, wthdraw from fre add a few eaves of geatn and the yo s of 2
eggs we beaten stran through a fne seve et coo dp the peces of the
obster n the sauce pace n a tray and then on the ce to coo garnsh
wth truffes prepare a tte meat ey wth a tte geatn and, after coong,
dp n t the peces of the obster, thus gvng them a cear appearance. On
a pece of bread as arge as the obster, buttered accordng to one's taste,
pace the she of the obster and n t the peces of the obster whch have
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A ORITE DISHES O A NATIONS 597
been paced to coo. Garnsh the entre dsh wth the remanng ey whch
must be cod.
Amercan egaton, Athena, A. ME ISSOS, hef.
EPH R O HI KEN
After ta ng the bones out of a chc en, crush t n a mortar wth Bechame
sauce and put through a fne seve. Pace ths mass n a ba and m t wth
the whtes of 2 or 3 eggs, strrng t wth a wooden spoon add 150 drams
(about 1 pound) of fresh cream, a tte sat, and pepper ta e a proper form
and smear wth butter and garnsh sat and pepper when boed, add a tte
rce to broth beat 3 or 4 eggs, usng a tte emon uce pour m ture nto
the casseroe, strrng the whe. Serve hot.
HONE PIE O SIPHNOS
2 pounds mtzthra, sweet 10 ounces sugar
Gree whte cheese 4 spoonfus cnnamon
10 eggs 8 to 10 ounces four
1 pound honey
The four s m ed wth water and 2 spoonfus of butter unt t becomes
a mass whch s then roed out nto a crust centmeter thc . Spread ths
crust n a pan smeared wth butter the rest s prepared as foows: The
whte cheese s m ed wth honey unt t becomes e a save, and the eggs,
sugar, and 1 spoonfu of cnnamon are added. Ths m ture s put through
a seve and spread over the mass n the pan wth a nfe t s ba ed n
an oven, not very warm, for 20 to 25 mnutes, wth 3 spoonfus of cnnamon
sprn ed over t. The depth of the pan shoud not e ceed that of the pe
by more than 1 fngers.
STU ED TURKE
Stuff tur ey wth rce m ed wth foe gras and truffes roast n casseroe,
but do not aow to become very brown wth ts uce, prepare a sauce,
usng a tte four, cream, and a tte meat ey. Serve hot wth the sauce,
servng sauce aso, separatey.
EA ITH KE ISSIA ASPARAGUS
Ta e a pece of vea and roast unt t begns to get brown add a tte
-whte wne and a tte meat uce cean some Kefssa asparagus and et
them bo together wth the meat remove meat and run the uce and the
asparagus through a seve. th ths, prepare a sauce, usng a tte cream.
Serve meat wth ths sauce and garnture of asparagus.
MA ERITSA GREEK EASTER SOUP
Bo 3 pounds of beef and a amb's head wth the broth ma e the foowng
soup: Ta e the entras of a amb bo them unt they come to a bong
pont dran wash and cut nto sma peces aso cut nto very fne peces a
few fresh onons and a tte parsey brown them n a casseroe wth a tte,
butter add entras and broth and et them bo together, usng sat wth
truffes pace the mass n t, puttng the form n a casseroe of bong water
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598 THE ONGRESSIONA OOK BOOK
and eavng t there unt t comes to the bong pont ta e out and pace
ne t to fre to poach, payng attenton that no water gets nsde the form.
Prepare broth by bong the bones of the chc en wth the broth ma e a
sauce, usng a tte four, butter, whtes of 2 eggs, and a tte cream. Serve
wth the sauce and send the rest of the sauce to the tabe n a sauce dsh.
Amercan egaton.
GUATEMA A
rom SnfORA n KrrMs. wfe of the Mnster of Guatemaa:
BUNUE OS
(Guatemaan Doughnuts or ruers)
2 cupfua water 4 ounces butter
1 teaspoonfu sugar 2 cupfus four, we sfted
1 teaspoonfu sat 10 eggs, whoe
Put water, sugar, and sat n a saucepan add butter and four, strrng
rapdy when ths begns to bo, ta e from fre add whoe egga, 1 at a
tme, strrng m ture we wth a wooden padde unt the eggs are we
m ed and the batter thoroughy beaten eave ths for 4 or 5 hours dp
batter up wth a sma tchen spoon fry n deep fat sprn e wth sugar
or eat wth honey.
GUA AMO E
3 agator pears Sage
teaspoonfu onons, fney Sat
chopped Parmesan cheese
emon, uce of
Mash the avocado we wth a for add onons, sat, emon uce, and sage
to taste sprn e wth cheese. Ths m ture must be prepared ust before
servng.
SAN O HO
2 pounds beef, ean 1 or 2 cupfus cabbage, sced
1 pound por , ean 3 or 4 carrots, cut n haf
2 rb bones from beef Tomatoes
t cupfu garbanzos (yeow Onons
Spansh peas) Garc to taste
cupfu rce Sat and pepper
pound strng beans, shredded Potatoes, as desred
and ted together
ut meat n good-szed cubes put ths to bo wth the rbs, garbanzos,
and rce n generous amount of water, eepng t supped wth addtona
water as t bos add vegetabes and seasonng when about haf tender add
water as for soup coo unt ngredents are tender serve n soup pates.
The strng beans shoud be unted and paced n broth before servng.
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A ORITE DISHES O A NATIONS 599
rom SENOR DON RAN IS O SAN HE ATOUR, e -Mnster of Guatemaa to ashngton:
RI O ES NEGROS B A K BEANS RIED
Soa the beans overnght ne t mornng bo them wth 1 or 2 onons and
a pece of ard unt they are done. Do not use too much water then mash
them and stran them very fne put n a pece of garc chopped nto very
sma peces and add sat and pepper fry the beans unt they are very
dry, but str them n the pan a the tme unt they are dry. Ne t day they
may be re-fred n the stove by addng ard. They are then caed "fr oes
refrtos."
Guatemaan bac beans are not easy to get here, but Me can brown
beans may be bought n the mar ets, and whte beans may aso be coo ed
n the same way. The wor ng casses of Guatemas, ve prncpay on bac
beans and tortas (Indan corn ca es), and the natves are heathy and very
strong.
SOUP ITH A O ADO
In Guatemaa the avocado, ahuacate, aguacate, or agator pear s eaten
very often wth soup, generay wth consomme or beef tea. hen coo ng
the soup, add a sprg of mnt, whch gves the soup a very good taste, and
when servng, add a few drops of emon uce. ut the avocado nto sma
cubes and put them n the soup when served, 1 cube to be eaten wth each
spoonfu of soup sat and pepper the avocado.
Prom HON. ARTHUR H. GEISK ER, e -Mnster to Guatemaa:
GUATEMA AN AKE THE MINISTER'S DE IGHT
pound four cupfu currants or chopped
pound butter or 6 ounces amonds
rsco 2 teaspoonfu favorng
pound sugar 1 tabespoonfu ba ng powder
10 eggs
ream rsco and sugar together add the eggs m we add sfted four
and ba ng powder beat thoroughy, then add the currants and favorng.
Grated orange rnd gves t an e ceent -favor. Ba e n a hot oven.
GUATEMA AN DIP OMATI SOU E
2 tabespoonfus four 1 cupfu m
4 tabespoonfus shortenng or . 1 cupfu grated cheese
butter 3 eggs
teaspoonfu ba ng powder cupfu chopped ham
teaspoonfu mustard 1 sma truffe, chopped fne,
teaspoonfu cayenne may be added f desred
Met shortenng add four, mustard, cayenne, and ba ng powder graduay
add the m when sauce begns to bo, remove from fre and m nto t
the beaten yo s of the eggs, cheese, ham. and truffe when we m ed, fod n
the whtes of the eggs, beaten stff put nto buttered dsh and ba e n a hot
oven for about 25 mnutes. Serve mmedatey.
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600 THE ONGRESSIONA OOK BOOK
HAITI
rom MAIMv. PRI E, wfe of Hon. Hannba Prce, e -Mnster at Hat to ashngton:
POIS ET RI PEAS AND RI E, NATIONA DISH O HAITI
or 1 pound of rce, bo n a pan fed wth water, teacupfu of dney
beans when the water has been perceptby dmnshed by bong, pour more
water nto the pan, otherwse the beans w burn after coo ng for 2- 4
hours, the beans w spt a trfe,' when they shoud be removed from the
fre and straned through a coander do not throw out the water n whch
the beans have been boed, as ths s to be used for coo ng the rce ta e
1 heapng spoonfu of ard pace n a s et, preferaby ron fry together
wth the beans a sma amount of each of the foowng cut nto sma peces:
onon, cove of garc (fney chopped), ham, and a sma pnch of thyme
when these have been fred together, pour n the water n whch the beans
were boed. In the event that ths s not ute enough, add a tte more
water. hen the m ture commences to bo, add the rce, whch shoud frst
have been washed cean, and 1 teaspoonfus of sat. Str carefuy wth a
spoon, m ng the beans and the rce when the water has been entrey boed
off, cover the pan and et the contents coo on a very ow fre, so as to avod
burnng. After hour has passed from the tme that the pan was ast
covered, the contents are coo ed and ready to serve.
rom MRS. HRISTIAN GROSS, wfe of e - harg d'Affares, Amercan egaton, Port an
Prnce, Hat:
HEART O PA M SA AD ITH A IGATOR PEAR ORIGINA
Ma e a bed of cress, germane, or ettuce add a thc sce of a arge
red tomato and a dressng of puree of agator pear m ed wth mayonnase
dressng on ths ma e a nest of fney chopped heart of pam pace n ths
whte nest sces or bas of agator pear. Ths s both decous and
decoratve.
PAPIA I E REAM
Use papa meat pressed through a seve as the favor for ce or ce cream.
Ths frut ma es a most decous ce cream, somethng e a meow peach
ce cream but wth a favor mysterousy dfferent.
DATE AND A NUT PUDDING
Butter a deep ca e mod beat separatey whtes and yeows of eggs
add sugar to the beaten yeows n the buttered mod pace dates and wanuts
or pecans cut n 6 to 10 peces, not smaer pour over ths the unted whtes
and sugared yeow of eggs ba e unt the ngredents hod together but
crumbe as does dred sponge ca e nto arge-szed peces. Serve covered
wth whpped cream.
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A ORITE DISHES O A NATIONS 601
HONDURAS
rom the Honduran egaton:
UESADI A DE ARRO RI E AKE
1 pound rce four, sfted 14 eggs
1 pound sated butter 1 teaspoonfu ba ng powder
1 pound sugar
M the butter, sugar, and yo s, beatng unt sugar s dssoved m
n ba ng powder add graduay the rce four, aways beatng the m ture
beat the whtes of eggs unt they become hard and put them nto the rest
pour the dough nto greased muffn tns we foured, fng ba e n
moderate oven. The ca e s suffcenty ba ed when the bade of a nfe
cuttng nto the dough comes out cean.
DE ADA ID, of Tegucgapa, Honduras.
PASTE ESP ANO SPANISH PIE
1 pounds four 5 eggs
12 ounces sugar 1 spoonfu ba ng powder
pound ard teaspoonfu sat
To ma e the dough, m the ard, sugar, sat, and eggs, beatng we
put the ba ng powder nto the four and add them graduay whe beatng
do not ro the dough. or the fng, ta e some por cutets, some por
tenderon, to be boed together wth the foowng vegetabes: Potatoes,
cabbage, s uash, green beans, carrots, etc. hen boed, cut nto sma peces
and add some tomato sauce, pepper, sat, rpe sweet pepper (a tte of cayenne
pepper, f desred), capers, boed peas, oves, Engsh sauce, mustard pc es,
some sweet ca es mashed mosten a of ths wth the broth from the por
and vegetabes put nto a mod as for reguar pes and ba e n moderate oven.
STU ED S EET (RIPE) OR GREEN PEPPERS HI ES
RE ENOS
Ta e some sweet peppers, green or rpe cut off the stems ta e out seeds
and bo n sated water for about 10 mnutes pee the s n off use for the
stuffng some por , chc en or ham, or both, wth some vegetabes, onon,
pepper, a tte sat, tomato sauce, and vnegar meats and vegetabes aready
coo ed dran the peppers f them wth the m ture beat the whtes of
some eggs and the yo s when we beaten, m the whtes and yo s and
cover wth them the sweet peppers put some ard n a fryng pan and, when
hot, put the sweet peppers n to be fred when fred, put them to bo n
some broth thc ened wth four. Serve them whe hot.
GREEN ORN AKES TAMA ES DE E OTE HE OTE
hoose the most tender green corn ears cut the cob near the stem, ta ng
care not to tear the cob eaves that are to be used as wrappers. th a
sharp nfe cut out the grans from the cob grnd them n a m add to
the resutng paste a tte cream, some sugar, and a sma uantty of sat
some butter w mprove the uaty of the paste put 2 spoonfus of the
paste on a cob eaf and ro t over turn the sharp end of the eaf so as
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602 THE ONGRESSIONA OOK BOOK
to ma e a bag et t open at the wde porton, beng carefu not to sp
the contents te the ro wth thread f found necessary ta e a deep pot
wth some water and pac the ros so that the open ends are upward, and
that the water does not rse hgher than haf the ength of the ros put on
the pot cover and et ros bo for hour. Ta e them from the cob eaf
(wrapper) to be served ether hot or cod.
E ER DA RI E ARRO DE TODOS OS DIAS
or pound of washed and draned rce ta e 1 bg spoonfu of ard
and heat t n a pan when hot, put n the rce add some sces of onon
and green pepper, and sma tomatoes when haf fred, pour n t, tte by
tte, 1 cupfus of broth or sated water use ow fre, unt the rce becomes
neary dry and the grans sweed. Keep to a very gente fre unt a crust
s formed at the bottom ta e t from the pan, wth crust upon, and serve
t aone or dressed wth some mustard, curry, or any other desred favor.
The crust w adhere to the pan, and t s necessary to empoy a nfe to
scrape t off.
MI K S EET DU E DE E HE
Put 1 uart of m and 1 pound of sugar nto a bg pan do not use
drect fre, as the m w easy burn et t bo, strrng constanty, unt
the srup becomes stc y to the fngers add a few drops of emon uce and
some spts of cnnamon bar . It can be served cther hot or cod.
MI K AND O OANUT S EET DU E DE O O E HE
To 1 uart of m add 1 pound and 6 ounces of sugar. Proceed as n
the precedng recpe. hen the srup becomes a tte stc y, add pound
of smashed or shredded cocoanut, and the yo s of 4 eggs. M very we.
hen servng, dress t wth powdered cnnamon and seedess rasns.
HRISTMAS DESSERT, TORRI AS
(Pronounced Tor-ree-has)
hoose a good ca e that s not spongy or easy modered and cut -nch
thc sces to ma e about 1 pound ta e about dozen eggs and beat the
whtes and the yo s separatey. over the sces wth the whtes and the
yo s put together ta e a bg fryng pan, so that severa sces may be
fred at once put ard enough n the pan and fry the sces as uc as
possbe, that they may not absorb too much ard when the sces are fred,
put them n a pan and use bong water to wash the ard out, changng the
water when t becomes greasy ta e 3 pounds of sugar and water enough to
cover the ca e sces. At the begnnng use a hgh fre to bo the contents,
then a gente fre. Sec that the sces do not stc to the bottom of the
pan, and that they become perfecty soa ed by the srup. he the srup
s st hot, put n t some spts of cnnamon bar some peope add a -few
papr as. Ths dessert must be served hot. If the srup becomes too stc y,
add some water and put t to the fre. Ths dessert can be ept for many
days, and t w mprove wth age. In atn-Amercan countres, as we as
n Span, 1 sma gass of Maaga sweet wne s added to the dsh shorty
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A ORITE DISHES O A NATIONS 603
before ta ng t from the fre when servng, the sces are covered or dressed
wth powdered cnnamon of the fnest uaty.
Sr.S'o: DE An.v.n, of Tegucgapa, Honduras.
rom the Pan-Amercan Unon:
RIED RI E
ash the rce we, removng a mpurtes put on the stove n a fryng
pan wth ard, sat, chopped onon, and a bt of garc str the rce ghty
unt browned add a tte water and et t bo unt neary dry cover
and aow to coo on a sow fre unt the grans are soft.
PAN DU E RUSK
To 1 pound of four and 1 pound of sugar add 4 eggs nead for hour
ma e 1 oaf and cut nto peces of e ua sze, shapng these as desred pace
on a tabe n a warm pace cover wth a cean nap n to rse ba e unt
browned.
RIED AU I O ER
Bo caufower unt neary done pace n a saucepan wth vnegar, pepper,
and sat cover for a moment dp n fryng batter and fry unt reddsh
n coor.
HUNGAR
rom OUNTESS Sz HEN , wfe of Mnster of Hungary:
OTTAGE HEESE NOOD ES
Ta e 2 cupfus four, 2 eggs, sat, and cod water and ma e a very hard
dough ro out very thn wth rong pn, then cut nto noodes bo noodes
n sat water put them n meted butter add 1 sma cupfu sour cream
and serve them wth 1 pound heated cottage cheese. heese shoud be soft
and fa y. Pace noodes n center of dsh, cheese around. heese shoud
be fred as fresh por , or unsated bacon cut nto -nch s uares sprn e
over noodes.
A ES' BRAINS PAN AKES
Ta e 2 cupfus of four, 2 whoe eggs and 2 yo s add sat and enough
m to ma e a thn batter from the batter fry 10 panca es about 9 nches
wde eep the panca es hot unt foowng fng s prepared: Ta e 2 fney
chopped caves' brans fry sowy for 20 mnutes n butter, favored wth
fney chopped onon add 2 or 3 beaten eggs, pnt cream, sat, papr a,
and chopped parsey coo ths unt eggs thc en put fng between pan-
ca es n ayers eep n oven about 10 mnutes before servng cut them
dagonay serve wth frcassee sauce.
PAPRIKA HI KEN
Ta e or 3 pound broer cut t by onts n 8 peces chop 2 medum-
szed onons fney and fry them n ard unt yeowsh brown add 1 tea-
spoonfu of sweet Hungaran papr a pour n '-, cupfu of cod water steam
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604 THE ONGRESSIONA OOK BOOK
chc en n above sauce unt soft add 1 cupfu of heavy or sour cream to whch
s added 1 tabespoonfu of four. If sauce too thc , dute wth cod water.
Serve wth rce.
STU ED ABBAGE
Ta e eaves off separatey from 1 head of soft cabbage and put n sat
water overnght ta e 1 pound of ground por and put t n a dsh add 1
cupfu of boed rce, 2 raw eggs, fred onon, sat, pepper, and cupfu
of sour cream m a we together and put 2 heaped tabespoonfus n each
cabbage eaf ro t coo the ros of stuffed cabbage n 1 pound of sauer-
raut and necessary water for about 2 hours.
ISH HO DER NOT HUNGARIAN
Ta e 1 roc fsh or strped bass, 1 founder, 1 dozen oysters, 6 cams, 1 1 A-
pound obster coo the obster separatey bone the fsh and cut up nto
peces about 1 nches ong ma e good strong soup out of fsh bones, addng
some onon to favor stran soup add fsh meat and contnue bong unt
fsh s done sce 1 onon and 1 carrot n ong strps bo ths n some of
the fsh soup separatey unt soft add chopped parsey and 1 teaspoonfu
of papr a m 1 cupfu of cream wth 1 tabespoonfu of four and add
ths aso cean obster cut t n peces put ths and above m ture n chowder
ust before servng. Add sat to taste.
IRISH REE STATE
Approved by MRS. MI HAE MAO HITE, wfe of the Mnster of the Irsh ree State to
the Unted States:
rom the Irsh ree State egaton:
IRISH STE
pe and cut n peces 3 pounds of amb pace n ette, coverng wth
bong water coo sowy about 2 hours or unt consdered tender after
coo ng 1 hour, add cupfu each of carrots and turnps, cut sma, and 1
onon 4 hour before servng, add 4 cupfus of potatoes, cut n thn sces,
prevousy parboed 5 mnutes n bong water thc en wth cupfu of
four duted wth enough cod water to form a thn, smooth paste season
wth sat and pepper serve wth dumpngs.
ITA
Approved by Hs E ceency, SIONOR AUOUSTO Rosso, Ambassador of Itay to the Unted
States, beng gven by NORI DONNA ANTOINETTE DE MARTING, wfe of the e -
Ambassador:
ITA IAN RA IO I
Bo chc en or beef chopped fne, wth sma uantty of boed spnach
favor wth pepper, sat, and nutmeg ma e a paste wth egg, gassfu cod
water, and four ro t out thn and cut n s uares or ovas f t wth above
ngredents and fod over.
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A ORITE DISHES O A NATIONS 60S
Sauce
Ta e t pound butter, 1 sma cupfu ove o, and pound chopped meat
and coo t we then add 2 bo es of Itaan tomato paste and cupfu
of red wne et bo sowy 1 hour pour over the ravo and serve wth
grated Parmesan cheese.
rom MRS. HENR P. ET HER, wfe of the e -Ambassador to Itay from the Unted States:
GNO HI
pound grated cheese 1 cupfus four
1 cupfu water 3 or 4 eggs
2 tabespoonfus butter M , sat, and pepper
Put water n saucepan wth sat and butter when meted, add four ma e
very smooth paste, beng carefu four does not stc to pan after beatng
hard for 10 to 15 mnutes, ta e off fre and add cheese and pepper aow
15 mnutes to coo put nto bag run through cut nto peces 1 nch ong
put nto hot water on stove for about 20 mnutes, bong. hen gnocch
rse to surface, they are coo ed ay cheesecoth on to dran. Then put n
ba ng dsh 1 ayer gnocch, 1 ayer grated cheese, unt dsh s fu. Then
pour whte sauce over and ba e brown n oven for 15 mnutes n a doube
boer. Sauce s made wth 1 tabespoonfu butter, 1 spoonfu four, 1 cupfu
m or cream, sat, and pepper.
THI K USTARD IN UPS
Put the yo s of 5 fresh eggs n a bow add to them 5 heapng tabespoon-
fus granuated sugar ta e an egg beater and grate n a uarter of a good-
szed nutmeg and str t we n the m ture add 1 uart of cream and wth
the egg beater whp t nto a foam wth the other ngredents pour ths
m ture nto chna cups stand them n a shaow pan of water put the
pan on the range and when the water has boed for 10 mnutes, ta e the
cups out and stand them where they w get cod, ce cod, but not freeze.
ust before servng, sprn e grated cheese, macaroons, or grated emon. ana
may be used nstead of nutmeg.
EGETAB E SOUP ITHOUT STO K
2 bunches of ceery, eaves 2 bunches of parsey, stems
from from
8 ee s, chopped fne 2 uarts tomatoes
2 onons, sced, not peeed 1 tabespoonfu butter
2 red peppers, chopped Sat to taste
5 whoe peppercorns
Put n saucepan, cover and et stand overnght brng to bong pont
sowy smmer 8 hours. eave cover on tght when bong.
REN H GINGERBREAD
tumber sour cream 2 tabespoonfus ground gnger
pound butter 1 teaspoonfu ground cnnamon
pound brown sugar 1 teaspoonfu saeratus dssoved
5 eggs n water
pnt moasses 1 teaspoonfu aspce
1 pound four 1 orange rnd, grated
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606 THE ONGRESSIONA OOK BOOK
Put butter n a bow and wor t soft put n a the sugar and moasses
brea eggs and beat separatey add a the spces and orange pee str wth
the four add yo s of eggs and asty whtes ba e n greased pans n a md
oven. Ths uantty ba es 3 ca es.
ISH PUDDING
Bo good fsh wth sat puc t up and ta e away s n and bones
add thn cream wth butter and four and et t be as thc as thn porrdge
season t wth a bt of mustard, sugar, and sat when ths has boed, put
eggs n t m n the fsh and other thngs we together put t n the oven
stew t about 1 hour. Sauce, meted butter.
APAN
rom MADAME MATSUDAIRA, wfe of the e -Ambassador from apan:
SUKI AKI
(Pronounced. Su- -ya )
"Ths s a recpe for Su yu , whch s one of the typca and most popuar dshes of
our peope. 1 have many other dshes n mnd, but I seected Su ya because of u
practcaty for preparaton n Amercan homes." MADAME MATSUDAIRA.
The hstory of Su ya as a apanese dsh s not very od. It was
about 50 years ago that Su ya became a favorte food among the apanese
peope. In the year 1874 or 1875, when beef began to be used n apan, some
apanese at Nagasa , one of the arge port ctes, devsed the so-caed
Su ya as a method of coo ng beef. In ancent apan, the apanese peope
dd not care for meat and aso ds ed to eat any food coo ed n butter.
Therefore, t was ute natura that n order to eat meat, t was prepared
n such a way as to be agreeabe to ther taste wthout usng butter.
At present, Su ya s so popuar n apan that the word "Su ya " s
used not ony for the method of coo ng, but prncpay for the dsh tsef.
It s so easy for anybody to coo , and so agreeabe to apanese taste, and,
partcuary, so nutrtve, that Su ya s generay wecomed by a apanese
as a home dnner. One reason why t s so popuar n apan s because of
the ntmate and nforma manner n whch t s prepared. It s usuay
coo ed over a sma charcoa stove rght on the tabe, about whch are
gathered one's famy and frends.
The foowng ngredents are avaabe n ths country and the uantty
w serve 5 or 6 persons:
I pounds fan stea and a cupfu sugar
sma pece of suet 1 cupfu soy, apanese sauce
2 Spansh onons 1 cupfu sa e, apanese wne
pound mushrooms od water, to whch a tte
About pound boed spnach sherry favorng has been
or bamboo sprouts (green added, may be used nstead
pepper and ceery may be of sa e
used aso, f desred)
ut the beef engthwse n 2 peces sce peces across as thn as possbe:
pace them on a pate wash and pee the onons and mushrooms sce the
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A ORITE DISHES O A NATIONS 607
onons and cut the mushrooms n 2 or 4 peces pace them and the boed
spnach on separate pates. oo by preparng a charcoa fre n a sma
portabe stove on the tabe, or an eectrc gr may be used nstead pace
on t a Su ya pan, or a fryng pan w serve the purpose ay n the pan
2 or 3 peces of beef fat and when t starts to met, str t around so that
he nsde of the pan w be we greased put some onons and other vege-
tabes n the pan and add cupfu of apanese sa e (or water) coo sowy
for 5 mnutes add some peces of beef season wth sugar and soy et smmer
for 10 or 15 mnutes unt a s we coo ed. By coo ng ony the n-
gredents at a tme, whe the coo ed porton s beng eaten, the rest of the
materas may be added and coo ed n the same way, ma ng the dsh aways
hot and fresh. Of course, Su ya may be coo ed n the tchen before
servng. Sometmes chc en or por s used nstead of beef. If chc en s
used, t s advsabe to have a young fow, not heaver than 3 pounds. hen
havng Su ya dnner, t s not necessary to prepare many other dshes of
dfferent nds. It woud be better to have a few smpe, refreshng dshes
such as soup and pc ed vegetabes. apanese consder boed rce nds-
pensabe to a Su ya dnner.
AT IA
rom MR. ART urn B. U E, onsu Genera of atva to the Unted States:
OURISH BA ON PIES
( ourah Prag wth Bacon)
1 ounce yeast 11 ounces bacon, haf fat, haf
1 gassfu m ean
tte sat Pepper, a pnch of
II ounces whoe wheat four onon
7 ounces whte four 4 ounces dred currants
4 ounces butter or ard 1 egg
M the yeast wth the u ewarm m , the four, and the sat and et the
dough rse cream the butter or ard add t to the dough nead the dough
we et t rse once more. In the meantme cut the bacon nto sma cubes
and add the pepper, the fney chopped onon, and the currants whch shoud
be washed and dred ro the dough to the thc ness of a fnger spread
the thc bacon paste n the mdde fod over the dough and fasten at the
edges by pressng together so that t has ta en the form of a haf-moon and
s about 6 nches ong. After the pes have rsen once, mosten the top wth
a beaten egg to gaze ba e n a moderate oven. Ths ta es 4 hours to
prepare.
rom MADAME SE A, wfe of the e -Mnster from atva:
BEET SOUP
Prepare a good bouon pee the beets, whch have been boed the day
before cut them nto sma peces bo them wth 1 uart of the bouon
grate I raw beet pour cupfu of vnegar over t pass t through a seve
and pour t nto a dsh add 3 to 5 tabespoonfus of sour cream add the
bouon. Ths serves 6 persons.
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608 THE ONGRESSIONA OOK BOOK
I ONIAN SOUR PUTRA BAR E SOUP
Bo 2 uarts of water wth 1 cupfu of barey unt barey s tender pour
t nto a dsh and, whe st hot, add 1 uart of sour m (aow sweet m
to stand for some days n a warm pace). The "Putra" s served ether at
once, hot, or after t has cooed, or even some days ater n ths ast case,
t s rather sour and s nown as " uronan Putra." Before servng, add 1
cupfu sour cream. Ths serves 6 persons.
DRIED RUIT SOUP
Bo sowy n 2 uarts of water pound of dred appes, prunes, peaches,
aprcots, fgs, 1 cupfu tapoca, and 1 cupfu sugar add some emon pee and
the uce of 1 emon. hen soup s ready, add some currants or raspberry
uce. Instead of the dred frut one can aso use fresh frut. Ths serves 6
persons.
RASSO INAIGRETTE
Bo 8 unpeeed potatoes when cod, pee ta e 2 pounds of cod roast
vea, 3 arge sour pc es, 2 boed red beets, 6 hard eggs, 2 soa ed (n m )
sated herrngs, from whch the bones have been ta en out, 1 onon, and 5
sour mushrooms cut a these thngs to sma peces add some pepper
prepare a sauce of mayonnase and 1 pnt of sour cream put a the ngredents
nto t. Adorn wth sour beets, hard eggs, and sour pc es, whch are cut n
sces. Ths serves 12 persons.
PIRAGI
ut some bacon or smo ed ham and 1 onon n sma peces add some
fne pepper et them stand for a whe n a warm oven ma e a dough wth
yeast of 1 uart of m , 5 pounds of four, 1 pound of butter or rsco, and
2 eggs ma e sma ros put the meat n the mdde ro together and
shape them out wth a gass smear them wth egg ba e them. They are
served ether hot or cod.
NUT REAM
Grnd 1 pound of nuts or sheed amonds wth 2 pound of sugar bo
1 cupfu of water wth ounce of geatn and add pnt of whpped cream.
One can aso add a gass of fne rench uor. Pour the mass nto a mod
and put t on ce for 3 or 4 hours. Serve wth any frut sauce. Ths serves
6 persons.
IBERIA
rom MRS. ONRAD T. BUSSE , wfe of the e - nanca Advser of bera:
It s rather dffcut to procure any rea beran recpes whch can be
used n the Unted States, for practcay a of them contan ngredents whch
are not obtanabe n the Unted States. or nstance, one of the favorte
beran dshes s Pam-O hop, whch s made from fresh pam nuts.
Of the recpes gven beow Pearu Rce s probaby the most popuar
among the berans.
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A ORITE DISHES O A NATIONS 609
Mr. Busse says that he has seen many tmes n the South what s nown
here as beran Marbe a e. Ths recpe s ncuded ony because ths ca e
s served at the Presdenta Manson at a bas and receptons and s more
or ess an "nsttuton."
Ground-Nut hop s a very popuar dsh among the foregners n bera
and s usuay served as Sunday uncheon. The mportant thng about a
Ground-Nut hop s to be sure that the stew s rch and thc . A thn
stew s reay most unsatsfactory.
Stuffed ucumber s a beran dsh. ucumber Stew s a natve dsh of the
Bassa Trbe onon and butter may be added to ths recpe when ma ng
t for us.
The urred hc en wth Rce recpe gven s an e ceent recpe for a
very popuar est oast dsh.
GROUND-NUT HOP
1 medum-szed chc en About 2 cupfus fresh peanut
2 sma onons butter
4 hard-boed eggs Sat
Ds ont the chc en cover wth penty of water add onons and smmer
unt chc en s tender add sat remove chc en from stoc put pounded
ground nuts (peanut butter) nto a saucepan and str sowy nto t 2 cupfus
of hot water add ground-nut paste to stoc and coo for at east hour
onger f possbe. The stew shoud be e thc brown gravy. Add the
chc en and the whoe hard-boed eggs to the stew, and coo a mnute or so
onger. Serve on hot rce. or varety prawns, dced potatoes and dced
meat may be added, but they are not at a necessary. Serve wth mango
chutney, grated fresh cocoanut, grated fresh hot pepper, and any other desred
resh. Ths serves 4 persons.
STU ED U UMBER
1 arge, rpe cucumber Sat and pepper
1 pound ground beef or chc en cupfu coo ed rce, f desred
1 onon
ash cucumber and, wthout removng the s n, cut n haf crosswse
remove the seeds and sprn e the cavty thus made wth sat and pepper
season the meat wth the onon, sat, and pepper add the coo ed rce f a
soft, most fng s desred stuff the cucumber wth meat and ba e n a
medum oven unt the cucumber s soft. Ths serves 2 persons.
U UMBER STE
1 pound ean beef Sat and pepper
1 onon 1 tabespoonfu butter
1 arge, rpe cucumber
ut meat nto sma peces put n a stewng pan wth enough water to
cover the meat add onon smmer unt the meat s tender remove s n
and seeds from cucumber cut nto sma peces and add to the meat coo
unt very tte ud s eft add sat, pepper, and butter.
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610 THE ONGRESSIONA OOK BOOK
URRIED HI KEN ITH RI E
2 chc ens 1 heapng tabespoonfu four
1 onon . 2 tabespoonfus Madras curry
2 whoe green peppers powder
1 cove garc 1 uart cocoanut m , hot
1 banana cupfu mango chutney
3 sces pneappe
Dce fne the onon, peppers, and garc brase n butter when vegetabes
are we mostened through, add the banana sced, the pneappe crushed,
the four, and the curry powder str we, and when thoroughy m ed and
heated, add the cocoanut m and the chutney bo unt a ngredents
are coo ed soft ds ont the chc ens season wth sat dredge n four and
saute n pan force curry through tammy over chc ens et them smmer
sowy n the sauce for about 10 mnutes. Serve chc ens on a bed of rce
wth sauce poured over.
RI E AKE
1 pnt whte rce 2 teaspoonfus cream of tartar
pound butter 1 teaspoonfu soda
4 eggs Pnch nutmeg
1 cupfu m 1 teaspoonfu vana
ream the butter, addng sugar graduay add the we-beaten eggs
wash and dry the rce and beat nto a fne mea and sft sft the cream of
tartar, soda, and rce four together severa tmes sft a sma uantty nto
the creamed butter, egg, and sugar m ture add a tte m aternate the
addton of these and beat them thoroughy nto the dough add nutmeg
and vana ba e n a greased oaf tn n a sow oven from 35 to 40 mnutes.
IBERIAN MARB E AKE
pound butter 2 teaspoonfus cream of tartar
1 pound sugar 1 teaspoonfu soda
1 cupfu m ana
6 eggs ochnea green, red, yeow,
1 pound four and brown
ream the butter add sugar graduay add we-beaten eggs sft cream
of tartar, soda, and four together add aternatey wth m dvde batter
nto 5 portons add 1 coor to each of 4 portons, eavng the ffth whte
grease we a oaf tn put n a ayer of the red m ture, 1 of yeow, brown,
whte, and green repeat unt a the batter has been used ba e n a mod-
erate oven from 30 to 35 mnutes.
PEAR U RI E
1 uart rce 1 pound sat por
1 tn tomatoes 1 pound ham or bacon
1 chc en Onons, peppers, sat
Ds ont chc en put n pot together wth sat por , ham, tomatoes,
onons, peppers, and sat coo unt chc en s tender, and the stew s boed
down add washed rce and bo unt rce s thoroughy coo ed: remove
from hot fre and pace where t can steam unt rce s dred add a tte
butter.
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A ORITE DISHES O A NATIONS 611
ITHUANIA
rom the thuanan Mnster, Ma. BKONIUS KASIMIR BA UTIS:
EAR MUSHROOM SOUP
pound dred mushrooms ew whoe peppers
2 uarts water Pece of onon
Sat
Soa dred mushrooms n hot water about 10 mnutes then wash thor-
oughy each mushroom, and bo n about 2 uarts of water, addng onon,
sat, and pepper to taste coo for about 1 hours stran and serve wth
mushroom dumpngs.
Mushroom Dumpngs
Ma e a paste about the consstency of pe batter of four, water, and about
1 teaspoonfu of butter ro out thn run the mushrooms used n ma ng
the soup through a meat grnder add a tte sat and pepper to taste and
a bt of browned mnced onon fry ths m ture n butter about 10 mnutes
pace 1 spoonfu of ths m ture on the roed-out paste cover wth more
paste, cut wth bscut cutter press sdes together to prevent m ture from
comng out pace these dumpngs n bong water and bo for about 7
mnutes dran water pour a bt of meted butter on dumpngs serve wth
the mushroom soup.
TROUT STU ED ITH RAB MEAT OR SHRIMP
2 pounds trout 4 sma onon, mnced
pound crab meat or shrmp Sat
2 egg yo s Pepper
1 egg whte
Bone the trout run the crab meat or shrmps through a meat grnder
m wth a pnch of sat, pepper, the yo s of 2 eggs and whte of 1 egg, and
the mnced onon stuff the trout wth ths m ture sew together pace
severa sma peces of butter on the fsh and ba e n oven. he the fsh
s ba ng, baste t wth a bouon made of the head and bones of the fsh
ba e about hour.
ROAST GOOSE ITH APP ES OR SAUERKRAUT
Goose Appes or sauer raut
Sat Bacon, a few strps of
araway seeds
Rub goose nsde and out wth sat or wth a m ture of sat and caraway
seeds pace 2 or 3 whoe appes nsde of goose and ba e n oven baste
fre uenty wth a bt of water or bouon ba e severa appes separatey
and serve wth the goose. Instead of appes, the goose may be stuffed wth
sauer raut. rst bo sauer raut to whch has been added severa sces
of fred bacon and 1 onon.
INE MOUSSE
3 eggs yo s cupfu sugar
water gass whte wne
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612 THE ONGRESSIONA OOK BOOK
M egg yo s, sugar, and wne together pace receptace hodng m ture
n another receptace contanng very hot or bong water beat the m ture
wth an egg beater unt amost the consstency of whpped cream serve n
sherbet gasses wth sma sweet ca es.
rom DR. MIKAS BAGDONAS, Secretary of egaton:
BEET SOUP
3 pounds beef 2 carrots
1 soup bone Pnch of sat
2 onons Parsey
15 whoe peppers 4 beets
Bo beef, bone, onons, peppers, carrots, sat, and parsey n about 4 uarts
of water after bong about 10 mnutes, remove scum, then aow to bo
very sowy, unt about haf of water has boed down bo beets separatey
when done, pee and cut nto sma peces put beets nto the soup and aow
to bo about 10 mnutes, then stran. Ths soup may be eaten wth meat
ros whch are made as foows: Ta e part of the meat from whch soup
was made and put through meat grnder add a tte sat and pepper and
fney chopped onons fred n butter ma e a batter of four and water
add the beaten yo of an egg. Ths batter shoud be of the same thnness
as for panca es. Ta e a pece of bacon, rub the s et, heat t, and pour a
few tabespoonfus of batter nto t and fry ta e some of the ground meat
and spread on ths panca e ro and fry n butter.
O D BEET SOUP
Beet sta s 3 eggs
1 pnt sour cream Pnch of sat
1 cucumber D
Bo beet sta s, cut up n sma peces dran and wash agan n coo
water str a bt of sat nto the cream and m we add the beet sta s,
the cucumber cut n cubes, and a bt of d put n a arge receptace con-
tanng severa peces of ce and then pour cooed boed water over ths
coo n a refrgerator or pace more ce nto ths so that t s ce cod when
served. hen ready to serve, add 3 hard-boed eggs sced.
SA AD
3 boed potatoes cupfu peas
2 boed beets 1 pound boed or roasted meat,
1 herrng, fsh may be used, but roasted preferred
herrng preferred 2 hard-boed eggs
Pc ed onons negar
D cucumber Mayonnase
1 fresh cucumber Saad o
Mushrooms Pnch of sat
ut a ngredents nto sma cubes and pace a ayer of each on a patter
for nstance, a ayer of potatoes frst, then beets, then the herrng, onons,
cucumber, meat, eggs, and peas m together spoonfu of o, 1 tabe-
spoonfu of vnegar, and pnch of sat pour ths over the ped-up ngredents
m together 1 spoonfu of o, 1 spoonfu of vnegar, and 4 tabespoonfus
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A ORITE DISHES O A NATIONS 613
of mayonnase pour ths over the m ture mod nto any shape desred
decorate wth peas and sma sweet pc es pace sma eaves of ettuce
around patter.
BAKED ISH ITH REAM SAU E
3 pounds fsh 1 uart sour cream
3 pounds potatoes pound butter
ean fsh cut nto peces and sat pee potatoes and cut nto sces
heat ba ng dsh and butter we pace a ayer of potatoes, then a ayer
of fsh, and so on unt a fsh has been used the top ayer shoud be of
potatoes pour the sour cream over ths cover the ba ng dsh, pace n a
hot oven and ba e about 2 hours.
PORK RO
3 pounds por chops n 1 pece 3 eggs
pound smo ed ham Sat
3 arge onons Pepper
ut meat out of bone and sce off fat beat the meat wth a meat maet
to thn out as much as possbe pour a tte sat and pepper on ths pace
a ayer of onons cut up on the meat, then a ayer of thny cut ham, ne t
a ayer of hard-boed eggs sced ro the meat and te wth twne put
nto a roastng pan pace the fat whch was cut away from meat over the
ro and then nto the oven to ba e pour a tte water n the pan occa-
sonay baste from tme to tme turn over ro to ba e and brown eveny.
Before the meat s we done, pace sma potatoes around the meat and ba e.
APP E U
6 appes 1 cupfu sugar
3 egg whtes
Ba e appes core and pee when appes have cooed, pace nto a dsh
and set n a pan of crac ed ce add the whtes of the eggs and sugar to the
appe pup beat unt the m ture s pure whte and has rsen to a puff
pace on ce for about 1 or 2 hours before eatng. Ths may aso be paced
nto a mod and browned n an oven, and then eaten wth sweet cream or
whpped cream.
U EMBOURG
rom How. PETER P. KRANS , onsu Genera for u embourg at hcago:
U EMBOURGER BOI ED HEESE
of amembert cheese 6 of butter
of Ro uefort cheese
Bo n doube boer, strrng unt thoroughy meted, et coo and serve
wth thn cut toasted rye bread.
MR. OHN THOSS, Iatre d'H6t .
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614 THE ONGRESSIONA OOK BOOK
POTATO SA AD
M thoroughy sced cod potatoes, mnced parsey and chves, onons sced
fne, fred dced bacon, pepper and sat add a tte vnegar wth the bacon
grease n fryng pan.
O D- ASHIONED NA BEAN SOUP
Soa navy beans overnght n u ewarm water bo unt done wth a
smo ed por shan or smo ed bacon, ee s, few coves, sat and pepper for
favorng purpose brown 2 spoonfus of four and butter (amost burn) add
some of the bean stoc and m wth the beans. Before servng, add boed
dced potatoes. A dsh of stewed prunes, served separate, s preferred by a
great many.
Prom HON. MI HE HE UN K , e - onsu of u embourg at New or :
GE EE O SU K ING PIG
Ta e a suc ng pg of about 15 pounds cut nto sma peces 2 nches
thc put n pan cod water for 8 hours and change water 2 or 3 tmes set
up n cod water add 1 peeed emon, 2 onons, parsey, sat and pepper to
taste et smmer for about 2 hours unt t s tender whe bong s m
fre uenty. After the meat s coo ed to the desred tender pont, stran the
bouon through a cheesecoth. After fna seasonng to taste, add 1 uart of
whte Mosee wne, a tte vnegar brng the bouon agan to bong pont
add 2 pac ages of geatn and contnue bong unt t s meted pour the
bouon over the peces of meat n ey forms and stand asde to coo. If no
wne can be had, add a tte more vnegar.
ME I O
rom Bn E ceency, SE OR DR. DON ERNANDO GONzA :z ROA, Ambassador of Me co
to the Unted States:
UAUHTEMO EGGS
(Serves 6 Persons)
1 cupfu bac bean puree, not 2 sectons garc
too thc 1 tomato, fred, chopped
1 onon, medum sze, we 6 eggs, bro en separatey
chopped heese, grated
Grease a fryng pan and, when hot, add a medum-szed, we-chopped
onon and 2 sectons of garc when we fred, add 1 chopped fresh tomato
fry ths m ture and then add the bean puree put ths through a straner.
In a ow ba ng dsh or casseroe brea 6 eggs separatey season wth sat
and pepper on top of each egg put the bean puree m ture, addng a tte
grated cheese put n oven and ba e unt the eggs set serve n the same
ba ng dsh.
HI KEN TAMA ES
2 pounds corn, fresh whoe 1 chc en, coo ed
from cob cupfu chc en stoc n whch
1 pound ard chc en was coo ed
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A ORITE.DISHES O A NATIONS 615
oo the cor n unt tender wash thoroughy after coo ng cut the ends
off the ernes grnd very fne put the dough n an earthenware deep dsh
and beat wth a wooden spoon, at the same tme pourng n the meted ard
and the chc en stoc . hen the dough s very porous, start formng the
tamaes on dampened corn eaves pace peces of chc en n the center and,
f desred, add ch sauce fnsh formng the tamaes and wrap them wth the
corn eaves steam them n top of a doube boer and, when very hot, serve.
The dough may be made from "Tamana" nstead of fresh corn. h powder
may be m ed wth the chc en stoc nstead of usng ch sauce. The amaes
are steamed n the same way as hard crabs.
EN HI ADAS DE MO E
Tortas aure
Hot peppers, or ch powder Garc
Por Spces
Grated od cheese Onon, sces
Sesame seed
ry some tortas n grease, and then drench them wth the foowng moe
(hot pepper sauce): Use 3 oorado and 1 Muato hot peppers shoud these
varetes be unobtanabe, use ch powder add a tte sesame seed, aure,
garc, and spces grnd a ths very we and fry. After drenchng the tortas
wth ths sauce, pace fred strps of por meat on top and ro them on top
of the Enchadas put some grated od cheese and sces of onon. Serve on a
patter garnshed wth ettuce eaves and radshes.
STU ED HOT PEPPERS
Hot peppers, banched, s nned Garc, chopped, fred
Sated water oo ed por
negar tte cove, cnnamon, wd
our mar oram, sat, pepper,
Egg, beaten sugar
rst banch the hot peppers to s n them remove the seeds bo peppers
a tte n sated water ta e them out and soa n vnegar and sat unt
the ne t day.
Stuffng
Haf fry a tte chopped garc add to ths coo ed por , chopped fne, a
tte cove, ground cnnamon, wd mar oram, sat, pepper, and a sma amount
of sugar m ths we aow to coo after they have been washed we, stuff
the hot peppers wth ths m ture cover them wth a tte four and beaten
egg, and fry.
Sauce
ry we fresh tomatoes, onons, and garc season wth coves, pepper, and
vnegar add water and suffcent sat when the sauce bos, add a tte chopped
parsey put the stuffed peppers n the sauce and brng to a bo serve.
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616 THE ONGRESSIONA OOK BOOK
ME I AN MO E TURKE ITH HOT PEPPER SAU E
8 Muato hot peppers 10 grams anseed
8 Ancho hot peppers 30 grams sesame seed
8 oorado hot peppers 6 coves (sectons) garc
oo ed tur ey, cut up and fred 3 tortas or 3 arge crac ers
1 branch corander teaspoonfu pepper
50 grams chocoate Mo teaspoonfu ground coves
100 grams amonds A tte cnnamon
Ths tasty dsh, representatve of the Me can cusne, s very popuar at
the hacendas. Seed the peppers fry n ard unt sghty brown grnd them
wth a the rest of the ngredents and fry. The coo ed tur ey s cut up n
peces and fred aso add suffcent tur ey stoc to the tur ey and sauce to
cover we coo sowy 3 hours, strrng now and then to eep from stc ng.
Shoud these varetes of peppers be unobtanabe, use ch powder. In-
gredents e certan nds of hot peppers, ch powder, tamana for tortas
and dough for tamaes, etc., may be obtaned from New or , aforna, and
San Antono houses seng Spansh and Me can foodstuffs.
I om S SUBA DoffA AURA AS UE DE SUASTEOUI, wfe of the e - ommerca Attach6 of
the Me can Embassy n ashngton:
A BONDIGAS OR ED MEAT BA S ITH EGGS AND SPI ES
1 pound beef hamburger 2 sces bread, prevousy soa ed
1 tabespoonfu ard n water and we draned
1 egg teaspoonfu mar oram
onon, chopped fne 2 peces of garc, chopped fne
M a of the above thoroughy wthout any water, addng sat and pepper
n customary uantty prepare separatey a broth n the foowng manner:
Put 1 tabespoonfu of ard n a deep pan add onon chopped fne and 2
tabespoonfus of tomato sauce, fryng both thoroughy add 1 uart of water,
sat and pepper as desred set to bo. hen t starts bong, begn to ma e
bas out of the hamburger and spces, throwng them nto the broth and
aowng to bo for 20 mnutes, after whch the bas and broth together shoud
be served hot.
ESTO ADO DE GA INA HI KEN STE
ean and cut n peces a good-szed chc en fry we remove the peces
from the fryng pan and pace them n a deep fryng pan eep the ard n
whch the chc en was fred and fry there 2 arge, whoe onons, 2 peces of
garc chopped fne, and 1 tabespoonfu four as soon as the four s browned.
add 2 tabespoonfus tomato sauce and 1 cupfu of water m thoroughy
bo pour on the chc en, addng 3 or 4 coves, 1 tabespoonfu vnegar and,
f possbe, 1 cupfu of sherry or caret add sat and pepper as desred and 1
arge green pepper sced n 2 peces cover the pan and aow the contents to
smmer unt the chc en s soft 15 mnutes before the stew s coo ed we,
add rasns and oves.
B AN UET DE TERNERA AN EA STE ITH
EGETAB ES
hop 2 pounds tender vea n ndvdua peces add 2 aure eaves, a sma
sta of ceery, a few eaves of thyme and sweet mar oram, a tte sat and
pepper, and suffcent water set to bo when the meat s coo ed, add
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A ORITE DISHES O A NATIONS 617
round sces of carrots and turnps, potatoes, and any other sutabe vegetabes,
whch, f they are thoroughy coo ed, must be ta en out before the meat s
soft, n order to avod ther brea ng up or softenng to e cess. hen every-
thng s ready, serve the meat n the center of a patter, wth the vegetabes
around pour on top the foowng gravy: Ta e 1 cupfus of the broth
n whch the meat and vegetabes are beng coo ed aow t to coo and
pour t sowy, strrng constanty, on 1 tabespoonfu of four, unt thoroughy
dssoved add sat and pepper as desred set ths m ture on the fre and
eep strrng a the tme unt t reaches the consstency of a soft cream and
s thoroughy coo ed add a tte more broth f t becomes too thc and
remove t from the fre to coo down a tte add the yo of an egg, prevousy
dssoved n a tte broth return the gravy to the fre and bo t agan for
a moment. The gravy shoud be served hot and a few drops of emon uce
added ust before servng.
rom the Pan-Amercan Unons
HOT TAMA ES
Prepare the "masa" by bong 2.2 pounds of whte corn mea wth a pnch
of me unt coo ed dran most of the water off and nead unt t oo s
e dough pace n a arge bow beat nto t 1 cupfu of meted ard and
1 tabespoonfu of sat contnue to beat for over 1 hour.
The sauce, "mae," s made by grndng together wth a tte water, unt a
heavy ud sauce s formed, the foowng ngredents: 6 red dry peppers, 6
bac dry peppers, 1 cupfu of s nned coo ed amonds, 2 teaspoonfus of
caraway seed, and 1 cupfu of dry rasns.
Bo a whoe chc en unt coo ed we through cut up nto sma peces
pour over the chc en the sauce and bo for some tme, unt a oo s e
a heavy thc stew add a pnch of sat pace 1 arge spoonfu of the masa
near the base of 1 or 2 corn hus s, and n the center nsert a pece of chc en
and 1 spoonfu of the sauce bend over the edges of the hus so that the
contents do not sp out. The tamaes are now steamed n a arge steamer
for about 1 hour, over a hot, even fre. The Me can way s to pace a thatch
wor of sma stc s n the bottom of a gasone can to the heght of about
6 nches, coverng these wth a few corn hus s whch have been soa ed n water
a nght the tamaes are then paced on top of ths pe and covered wth
more hus s. ater s poured nto the can unt t reaches the top of the ayer
of stc s and a penny s paced n the bottom of the can so that one can te
when to pour n more water as t evaporates (the penny w sng as ong as
there s water). The te ture of the coo ed tamae shoud be smar to that
of corn bread.
HI E ON ARNE
I , pounds ean beef 2 coves garc
94 pound beef suet 1 teaspoonfu sat
4 arge ch peppers 1 pnt straned tomatoes
1 pnt red ch beans
hop the beef fne fry n the suet unt brown soa the beans overnght,
dran, and put n cod water bo 5 mnutes dran agan put n cod water
agan and bo unt we done add beef to the beans and sat to taste add
ch peppers, ground fne add onon, cut fne, and straned tomatoes et bo
5 mnutes, str constanty et m ture stand for 12 hours reheat and serve.
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618 THE ONGRESSIONA OOK BOOK
rom HON. A E ANDER . EDDE , e - onsu Genera of the Unted States at Me co
ty:
ME I AN SA AD
Pee and mash to a pup 4 Aguacates (avocados) add 1 tabespoonfu fney
chopped onon and a few drops of tabasco sauce and sat pe a good porton
of ths on a haf of a peeed, fed tomato, paced on a ettuce eaf serve wth
rench dressng.
ARS. E. . ART IDGE, Me co ty.
TAMA E PIE
8 tamaes, canned tamaes may 1 tabespoonfu ove o
be used 1 tabespoonfu orcestershre
1 cupfu tomato pup sauce
1 sma can corn 1 cupfu grated cheese
1 cupfu rpe oves, cut n 2 cupfus coo ed chc en, cut n
peces arge peces
cupfu ch sauce Sat
ne ba ng dsh wth tamaes m other ngredents wth chc en and pour
nto dsh cover wth grated cheese. If sauce seems dry, add uor from coo ed
chc en ba e 1 hour.
MRS. E. . ARTMDOE, Me co ty.
HUAUH HINANGO RED SNAPPER A A ERA RU ANA
ry n o fney chopped onon and parsey add to ths fresh or canned
tomatoes use an ampe uantty of tomatoes, as no water s used when the
sauce s fary we done, pace n t 1 whoe red snapper and coo unt t s
thoroughy done add oves and capers to the sauce f desred.
MRS. O. E. .MtBETT. Me co ty.
MORO O
rom HON. MA E B AKE, Amercan Dpomatc Agent and onau Genera at Tanger.
Morocco:
Due to the crude and undeveoped condtons generay prevang n the
cunary art of Morocco, t s dffcut to gve more abundant data. Nether s
t practca to furnsh any natve recpes, snce the ngredents are procurabe
ony n Morocco, where they are specay prepared by natve methods, and
the prmtve cunary mpements used coud not be procured esewhere.
MA E B AKE.
RUSSIAN BORS H
Pace 2 duc s n very hot oven unt brown do not aow to coo remove
from oven pace n arge pot contanng cod water bo for 5 hours
ta e duc s out of the pot. The remanng ud s the consomme and nto
ths grate about 1 dozen medum-szed coo ed beets. After ths, stran the
ud through a very fne seve and carfy by use of the whte of an egg. The
coor of the soup shoud be a rch purpe. It s best very hot and s e ceent
f served wth 1 spoonfu of sour cream.
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A ORITE DISHES O A NATIONS 619
URRIED EGGS
6 hard-boed eggs 1 tabespoonfus best Indan
4 tabespoonfus butter curry powder
4 tabespoonfus four teaspoonfu pepper
teaspoonfu sat 2 cupfus hot m
Met butter add four and seasonng pour n cod m sowy cut eggs
n and heat for a few mnutes n the sauce. The rce s coo ed a a reoe.
It must be perfecty whte dry and each gran separate and dstnct.
MRS. MA E B AKE.
THE NETHER ANDS
rom MADAME AN ROUEN, wfe of the Mnster of the Netherands to the Unted States:
O EE AKE
8 egg whtes, stffy beaten t pound amonds, ground wth
10 ounces sugar s ns
4 ounces four
M a genty together ma e fve thn ayers and ba e on buttered paper.
ng
pound butter, sweet 1 or 2 egg yo s
1 cupfu strong coffee Sugar to taste
Bo 6 tabespoonfus coffee on sow fame unt ute strong et coo and
stran athough not necessary, 2 or 3 tabespoonfus thc custard cream ma es
t fner. Ice the entre ca e wth coffee cng made wth powdered sugar
and coffee.
GESTAA DE S A SMOTHERED ETTU E
8 heads Boston ettuce 1 ounce butter
Sat cupfu bouon or gravy
Remove outsde eaves from the ettuce rnse 5 or 6 tmes and coo the
heads n bong sated water about 1 hour dran pace n casseroe add
bouon and butter cover wth crac er crumbs and ba e 15 mnutes. Meat
bas may be ba ed wth the ettuce.
BOTER ETTERS DUT H PASTR
1 pound sweet amonds 3 eggs
1 pound sugar 3 emons, rnds of
Grnd amonds fne m n sugar, beaten eggs, grated emon pee, and
enough water to ma e a most mass. Ro puff pastry- unt s nch thc and
cut n ong strps 4 nches wde pace fng n center and fod over edges and
shape nto desred etters spread wth beaten egg and ba e n hot oven unt
brown.
Puff Pastry
8 ounces four cupfu water
8 ounces butter Sat
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620 THE ONGRESSIONA OOK BOOK
Knead of the four wth of the butter and the water dust board and
rong pn wth part of the remanng four ro out the dough and pace
on t bts of butter fod over and ro out agan. Repeat ths process 5 tmes
or unt a the butter has been wor ed nto the four. hen fnshed, the dough
shoud be very fe be and shoud be ba ed n a hot oven n pans whch have
been dusted wth four. or successfu puff pastry the ngredents shoud be
very cod and m ed n a coo pace.
ONTBI TKOEK BREAK AST AKE
8 eggs 1 ounce emon pee, canded
1 pound brown sugar 2 , ounces ctron
1 pound wheat four 2 ounces amonds, coarsey
1 teaspoonfu cnnamon ground
15 ground coves 1 teaspoonfu ba ng soda
nutmeg
Beat egg yo s and sugar 5 mnutes sft four and soda add sowy to
m ture add remanng ngredents, strrng constanty add beaten egg whtes
pour n greased pan ba e n moderate oven.
rom H. A. AN OENEN-TOR HIANA, onsu Genera of The Netherands n San ran-
csco :
GREEN PEA SOUP
Put the peas n water to soa overnght frst coo them very tender and
crush them fne then put a pece of sat bacon and sausage n a pan and coo
them amost done ta e out the meat and put n the peas wth a few peces of
ceery, 4 or 5 sprays of parsey, and 4 to 6 onons or ee s. The vegetabes
shoud be chopped fne. Shoud the ud be too saty, then add more water
to the soup. Serve wth toast.
BRO N BEAN SOUP
Preserve the ud n whch the brown beans have coo ed, and the foow-
ng day ma e a soup from t, addng some bouon or cear gravy, some fred
onons, and pear sago to thc en t. A few spoonfus sherry or port wne adds
greaty to the taste. Dced, toasted whte bread may aso be added.
DUT H PEA SOUP
Soa pnt of green spt peas bo them unt soft and press them through
a seve bo 2 pounds of por chops n the soup ette wth 2 uarts of water
and 1 tabespoonfu of sat et ths bo 45 mnutes add 1 bunch of ee s, 4
stc s of ceery, and 1 stc of ceery, cut fne bo sowy unt vegetabes are
done. The puree of the peas shoud be added at once to the por chops. If
desred, some sausages or ran furters may be boed n the soup. The meat
shoud be ta en out before t has boed too much and ater put agan n the
soup.
MRS. HENRIETTE G. AN DOORN.
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A ORITE DISHES O A NATIONS 621
O IEBO EN AT RO S
13 ounces four 7 ounces currants
pnt m 4 ounces rasns
3 eggs I ounces ctron
1 ounces yeast 12 sour appes
2 ounces butter
Ma e the dough from the ngredents wth the ctron and the appes cut up
very fne str up everythng we et t stand for 30 mnutes ta e a spoonfu
of the dough and drop t n bong o or ard and et t fry sowy unt gettng
brown.
MRS. A OB STEKETEE.
rom HON. RI HARD M. TORIN, e -Mnster to The Netherands from the Unted States:
I ETS O SO E, MAISON D'OR
od and poach fets of soe n habs wne cut potatoes n peces the
sze and shape of wanuts bo and then steam n butter put the fets of soe
n a crce, the potatoes n the center pour a sauce a rAmercane on the
potatoes and a whte wne sauce on the fets of soe add a ayer of obster,
sghty browned n butter, to the atter ewse a Mrepo Bordease to the
sauce Amercane.
AMB HOPS, AGNES SORE
oo the chops on one sde coo press sghty stuff wth a stuffng of
goose ver put a ayer of truffe on top and put the whoe n a sausage s n
coo n the oven n a fat dsh wth butter and arrange n a crce serve wth
Pergueu sauce. The chops may be garnshed wth peas or asparagus tps.
STRA BERR MOUSSE
M 1 ter of puree of fresh strawberres wth 500 grams (17 ounces) of
powdered sugar ncorporate the same voume of whpped cream and beat.
rom . S. E HNER, e - onsu Genera n charge of The Netherands n New or ty:
HODGEPODGE
Ta e an e ua uantty of carrots and onons cut the carrots and onons
n sces and bo both wth a fne pece of rb meat put an e ua uantty of
potatoes (as much as the carrots) n the pan wth a pece of dney fat add
the boed carrots, the boed onons, and the bouon n whch the vegetabes
are boed as soon as the potatoes are done, str the hodgepodge and m we.
The meat wth the bouon shoud be served n a separate dsh wth the hodge-
podge. The m ture shoud be fne e mashed potatoes.
A ANAISE PUDDING
Bo pnt of m for a tte whe wth a vana bean beat 4 yo s of
eggs wth 1 cupfu of sugar add t carefuy to the hot m (not bong) and
str on the fre unt t thc ens then add some geatn f sheet geatn s used,
4 or 5 sheets s enough, otherwse use pac age when cooed, add pnt of
whpped cream and the we-beaten whtes of the eggs put 1 dozen amond
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622 THE ONGRESSIONA OOK BOOK
macaroons n the oven and aow to brown when cod, they w be crsp m
ths n the m ture after they are made nto fne crumbs save a tte to spread
over the puddng before servng when the m ture begns to get a tte thc ,
pour t n the puddng form whch has been n cod water before when stff,
turn t on to a dsh spread the macaroon crumbs over t and serve wth frut
sauce aprcot sauce s the best.
KA E PEASANT'S ABBAGE
Ta e off the eaves from the sta and coo them tender ths ta es 1
hours dran them off, and n the eary part of the year, when they have a
strong taste, put them for some tme n fresh water pace them n a straner
and chop them fne smother them n butter or fat m n some potatoes and
serve them wth ham, dred beef, or sausage.
O IEBO EN
Ma e a dough from 1 pound of four, 1 pnt of m , 3 eggs, a pece of
butter about the sze of 2 eggs, a tte sat, pound of currants, M pound of
seedess rasns, a tte ctron, cut sma, a dozen appes cut n sma peces, and
2 teaspoonfus ba ng powder have'your fat very hot and drop 1 tabe-
spoonfu dough n the fat unt t s a nce brown put some confectoners'
sugar over the oeboen when they have cooed off a tte.
SA TINES
Ma e a pastry of 1 pound of four, pound of butter, o pound of sat, 1
egg, 3 teaspoonfus of ba ng powder, and 1 sma cupfu of m et pastry
set 1 hour ro t out on the pastry board dvde t n sma portons and
ma e stc s as ong and not thc er than a fnger or ma e tte bas the sze
of an ordnary marbe ay them on a buttered pan brush some beaten egg
over them and ba e n moderate oven for 20 mnutes.
SNO RI E
Bo uart of m wth 1 vana bean pour n cupfu rce washed
before add 1 cupfu of sugar bo unt rce s done when cod, m pnt
of we-beaten cream n t.
MRS. HENRIRTTR G. AN DOORN.
NE EA AND
rom MRS. I . O RIE, wfe of the U. S. e - onsu Genera, engton, New
eaand:
S OT H UN HEON AKE
Mr. Day, Prvate Secretary to the Governor Genera, n a note accompany-
ng the recpe, wrtes:
"The uncheon ca e, for whch the recpe s encosed, s essentay a Scotch
ca e whch appears on the Government House uncheon tabe every day. I
have never seen a ca e of ths nd n any pace but a Scotch househod. Ther
E ceences, as you now, are from Scotand."
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A ORITE DISHES O A NATIONS 623
1 pound butter 2 ounces ground gnger
2 pounds four 1 ounces caraway seeds
1 pound sweet amonds 1 ounce aspce
2 pounds treace (moasses) teaspoonfu of carbonate of
pound brown sugar soda
4 ounces orange pee 6 eggs
Banch and chop the amonds beat the butter, sugar, and eggs nto a
cream add the treace and whp. The whoe shoud then be added to the dry
ngredents, whch shoud frst have been thoroughy we m ed. Pour nto
we-buttered shaow ca e tns unt haf fu ba e n a moderate oven for
1 hours.
Government House, engton, New eaand.
ORANGE REAM NI E SUPPER S EET
Stran the uce of 6 arge oranges and 1 emon put nto a saucepan wth
1 ounces of geatn and suffcent water to ma e, n a, 1 pnt rub sugar
on the rnds of the oranges and emon add to m ture and et t smmer for
10 mnutes stran through a musn bag and, when coo, beat n pnt of
whpped cream and set n mod.
SPONGE SAND I H
1 cupfu four 1 eve teaspoonfu ba ng
1 cupfu sugar powder
1 dessertspoonfu butter 3 eggs
Beat eggs and sugar we together add four and ba ng powder pour n
hot butter, and asty 1 tabespoonfu of bong water ba e n moderate oven
from 15 to 20 mnutes n ayer ca e tns. Ths s to be fed wth anythng
desred.
MRS. OATES, wfe of the e -Prme Mnster of New eaand.
NE EA AND SA ORIES
Toast Savory
Ta e cod boed fsh beat nto a fne paste add enough anchovy paste
to sut taste and a tte meted butter m thoroughy serve hot spread on
peces of hot-buttered toast.
Savory Bscuts
Butter 6 water bscuts and ay sce of tomato on each sprn e on a tte
grated cheese pace anchovy on top ba e n uc oven a few mnutes and
serve hot.
Pastry Savory
Ro pastry very thn and cut nto rounds the sze of a wne gass fry n
bong butter and dran scoop out the centers pace n the center 1 teaspoon-
fu cavar, wth a s ueeze of emon on t f oves wth whpped cream and
pace on top.
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624 THE ONGRESSIONA OOK BOOK
Savory Mouthfus
Met 1 ounce of butter on a pate over hot water add the raw yo of 1
egg, 2 tabespoonfus orcestershre sauce, and str unt m ture thc ens add
a pece of fney chopped onon, a tte chopped parsey, 2 tabespoonfus cod
mnced ham or bacon season wth pepper and sat, ma e very hot serve on
fred bread or toast.
PU PASTE
Beat yo s and whtes of eggs separatey to the yo s add the sugar, m ,
cornstarch, and sat coo n doube boer, strrng a the tme. Dssove the
geatn n the water add ths to the hot cream when t s thc when done,
add emon uce and the whtes of the eggs, beaten stff. et coo hour and
spread between puff paste ayers and sprn e wth powdered sugar. ut
ayers n obong shapes or n 1 arge shape ma e n 2 ayers.
A MOND TORTA
4 cupfus amonds 2 eggs
1 cupfu sugar 1 teaspoonfu cnnamon
1 cupfus sfted four teaspoonfu coves
cupfu butter 1 sma emon, uce and rnd of
Rub amonds n coth and put through meat grnder pour sugar, four, and
spce on bread board add emon uce and rnd m butter wth fngers nto
part of four brea eggs nto other part and m wth a nfe, graduay m -
ng n the nuts unt a s n one frm dough ro a together and ay n
refrgerator 4 or 5 hours then four bread board and cut dough n 5 parts.
Part I our round ca e tn and put Part I n.
Part II ut nto sma peces, ro nto thn ros, and put on top of Part
I, formng damonds ro out other peces put around the tn and press nto
pace wth end of spoon hande brush over wth egg whte or yo ba e.
Parts III, I , and are patted nto foured ca e tns and ba ed. Put a-
together wth whatever fng s desred.
RIED SAND I HES DE I IOUS OR UN HEON
Ta e sces of whte bread cut off crust and soa n m put together 2
by 2 and et stand unt ready to use chop fne cod meat or fow m wth
yo of egg and season put ths between each 2 sces of bread dp n egg and
fry n deep fat serve very hot.
MRS. I . O RIE.
NI ARAGUA
rom MADAME HENRI DE BA .E, wfe of the hargS TAffares of the egaton of
Ncaragua:
BUNUE OS
4 ounces rce 1 teaspoonfus Roya Ba ng
2 ounces Amercan cheese Powder
2 eggs 5 tabespoonfus m
M above ngredents we ta e sma spoonfus and drop nto deep grease
and fry as you woud potatoes serve wth mape srup.
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A ORITE DISHES O A NATIONS 625
NA TAMA ES
Bo 2 pounds of whte corn unt t becomes soft, and the hus s begn
to come off grnd t as fne as possbe and sft through a four sfter bo 1
pounds whte potatoes when cod, grnd and m wth sfted corn add 1
uarts shortenng ths ma es the dough. or the fng, ta e ether 4 pounds
of boned chc en or 3 pounds of por cut meat nto sma s uare peces add
sma peces of bacon, potatoes, oves, peas, and cow peas or chc peas dvde
the dough nto 6 e ua parts and stuff wth the fng wrap n banana eaves
or wa ed paper and te put n pot of bong water and bo for 1 hours.
TISTE NATIONA SO T DRINK
Ta e 1 pound roasted corn and grnd fne add 4 ounces of roasted cocoa
ground fne add ounce cnnamon m we add suffcent water m t
we add sugar and ce to sut taste.
rom SsSORA AAE ANDRO ESAR, wfe of the e -Mnster from Ncaragua:
ARRO ON PO O HI KEN AND RI E
1 young chc en pnt capers
pound rce pnt oves
2 fresh tomatoes 1 red pmento
1 green pepper 1 onon
Bo the chc en for 2 hours wth tomatoes, green pepper, onon, and about
1 tabespoonfu sat wash the rce thoroughy and put t n the same ette
wth the chc en contnue bong for about hour, unt the rce s we
coo ed cover the ette and et t dry n the oven for 10 mnutes and then,
serve.
NOR A
Approved by MADAME HA ARD H. BA HKE, wfe of the Mnster of Norway:
DU K IN E
1 onon 1 tabespoonfu vnegar
1 duc 1 tabespoonfu emon uce
5 peppercorns Sat
1 aure eaf 2 uarts water
8 eaves geatn
ean the duc put t nto bong water, to whch spces have been added
bo unt the duc gets tender s m we ta e the duc out, sce t, and
put the peces nto a mod dssove the geatn n the bouon and proceed
to bo t for hour stran t s m the fat off very we add the emon
uce and the vnegar pour the bouon over the meat. Before servng, turn
t out on a fat dsh and garnsh t wth ettuce eaves and emon. Prepare ths
the day before servng.
U UMBER SA AD
1 cucumber 1 tabespoonfu vnegar
Sat 1 pnch pepper
3 tabespoonfus o
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626 ' THE ONGRESSIONA OOK BOOK
Pee the cucumber cut t n very thn sces wth a sharp nfe sprn e
tabe sat over et t stand for 2 hours under a ght press pour off water
m the saad wth the o, vnegar, and pepper some fne cut parsey may
be sprn ed over. The o may be omtted, f preferred, and nstead a touch
of sugar may be added to the vnegar.
O EE REAM
3 eggs 1 dectres ( o uart) water
100 grams (3 ounces) sugar 4 dectres ( uart) cream
40 grams ( 4o ounces) coffee 4 eaves geatn
Beat the eggs wth the sugar for 15 mnutes pour nto ths the coffee boed
n the water add the stffy beaten cream and the dssoved geatn. Ths may
aso be ced nstead of stffened by geatn.
rom MRS. IO A NORGAARD, daughter of Hon. anrts S. Swenson, e -Mnster to Norway:
MOR MOUSEN AKES
1 pound butter 1 pound four
1 pound sugar pound amonds
10 eggs pound currants
Met the butter and str wth sugar 1 hour add eggs 2 at a tme, beatng
m ture we after each addton add the four put the m ture n the unbut-
tered cover of a tn crac er bo n a fnger's thc ness crush ump sugar and
strew a over top, aso the amonds cut n sma peces, and currants. Ba e
n moderate round ca e tn wthout hoe n the mdde ba e n moderate
oven 40 mnutes.
PRIN ESS PUDDING
8 eggs 2 heapng tabespoonfus sugar
2 heapng tabespoonfus butter 1 scant pnt m
5 heapng tabespoonfus four
Met the butter add four and graduay m wth the bong m do a
ths whe etc s over the fre str we unt m ture eaves the sdes of the
ette remove from fre and coo graduay add the egg yo s whch have
been beaten 10 mnutes wth sugar fod n stffy beaten whtes of eggs butter
an obong pan and strew wth crumbs.
A NUT AKE
(Sutabe as a Dessert)
pound wanuts, scant 1 teaspoonfu ba ng powder
pound powdered sugar, scant 2 heapng tabespoonfus corn-
6 eggs starch
2 tabespoonfus cod water 1 pnt whppng cream
3 heapng tabespoonfus four
Put of the wanuts through a chopper str the egg yo s, m ed wth
the water, wth the sugar hour add the ground wanuts, four m ed and
sfted wth ba ng powder, and cornstarch fod n stffy beaten whtes of
eggs put m ture n buttered and foured round ca e tn wthout hoe n the
mdde ba e 40 mnutes n moderate oven chop rest of wanuts fne, eepng
some arge peces to decorate top of ca e whp cream unt stff, addng 1
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A ORITE DISHES O A NATIONS 627
heapng tabespoonfu powdered sugar m haf of the whpped cream wth
the chopped wanuts use the rest to decorate ca e when ca e s coo, dvde
t n two and f wth the wanuts m ed wth whpped cream cover ca e wth
a frostng made by m ng 2 or 3 tabespoonfus cod water wth pound
powdered sugar and teaspoonfu emon uce decorate ca e wth wanuts
and fruts and wth rest of whpped cream forced through a bag.
NOR EGIAN ISH PUDDING
2 pounds raw fsh meat 1 tabespoonfu sat
1 pnts cream 1 teaspoonfu cornstarch
1 pnt m teaspoonfu nutmeg, f ed
pound butter
hoose pc ere or any whte-feshed fsh wash remove scaes hang up the
fsh by strngng them on a stc and eep n a coo pace unt the ne t day.
Begnnng at the ta, run a sharp nfe cose to the bac , wor ng toward the
head ay on a cean coth wth the meaty sde up begn scrapng wth a
nfe, agan begnnng at the ta and wor ng toward the head and scrape
the bone. th the nfe, rub what has been scraped off, bac and forth a
short tme on the board. hen scrapng the fsh, do t ghty so as not to
ta e out arge chun s at a tme. hen a the meat of the fsh has been
scraped, met the butter n a cup set cup n cod water force the scraped
fsh m ed wth cornstarch and sat through a food chopper 5 tmes add the
cod butter by teaspoonfus force through food chopper 5 more tmes put
the ground fsh meat nto a wooden bow add the cream and m very sowy,
strrng .a the tme. The m and cream shoud be boed and set asde
the day before and added very sowy. hen addng, the fsh meat w seem
to separate never add more m and cream unt t has gone together agan.
Try coo ng 1 spoonfu of the fsh meat n bong water to see f t needs more
sat and nutmeg. If a food chopper s not avaabe, the scraped fsh meat,
cornstarch, and sat must be pounded n a wooden bow wth a potato masher.
Grease a steamng mod or a ca e form f fu wth the fsh forcemeat
m ture pace mod n a ette on a rest of severa thc nesses of paper so that
the mod does not touch the bottom of the ette surround mod wth bong
water up to the heght of the mod put covered ette contanng mod
n oven ba e from 1 to 1 hours. Some of the forcemeat may be made nto
fsh bas and set asde n ce bo n fsh stoc . The fsh stoc s made from
the fsh heads, bones, and s n. The fsh puddng shoud be "ooser" than the fsh
bas that s, add ess m and cream to the part of the fsh meat to be used
for fsh bas serve wth caper sauce or obster sauce f wth m ture and put
n pan of hot water n oven and ba e 1 hour serve hot wth frut sauce.
rut Sauce
2 pnt of frut uce, heapng 1 eve teaspoonfu cornstarch
pnt of water, scant Sugar to taste
Put uce and water n ette over fre et t come to a bo add the
cornstarch whch has been m ed wth 2 tabespoonfus cod water agan et
come to a bo and ta e off fre mmedatey add sugar to taste. Preserved
cherres or other frut may be added to sauce.
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628 THE ONGRESSIONA OOK BOOK
PA ESTINE THE E ISH ATHER AND
(Od necpes)
BROD TORTE AKE
10 eggs 1 cupfu Matzo four, sfted
2 cupfus powdered sugar, sfted we
pound amonds, pounded and 1 emon, grated and uce of
grated 1 tabespoonfu cnnamon, a-
1 orange, grated and uce of spce, and coves
Beat egg yo s ght m wth sugar, nuts and four add other ngredents
add egg whtes beaten stff ba e n sow oven.
HRIMSE
3 Matzos 6 eggs
cupfu rasns, seeded 1 emon pee
cupfu amonds, pounded nnamon
1 cupfu sugar Prunes, tte of, stewed
Soa Matzos add rasns and amonds press water out of Matzos put
them n bow str to a cream add a ngredents and egg whtes ast heat
o n a pan drop tabespoonfu of batter hrmse n pan fry ght brown
put hrmse on arge patter pour prunes over a serve hot.
MAT O K EIS PASSO ER AKE
Soup, bong 4 eggs
4 Matzos 4 onons
8 tabespoonfus Matzo mea 1 teaspoonfu gnger
Soa Matzos n cod water press out water chop and brown onon n
drppng add to Matzos add seasonng, and eggs we beaten bnd m ture
together wth mea shape nto bas use mea to prevent stc ng put nto
soup et smmer for 20 mnutes before servng.
MAT O KUGE
6 Matzos 4 ounces amonds, crushed
, pound Matzo mea 1 emon, grated, pee of
10 eggs 2 appes, sour
Sat, pnch of
Soa Matzos heat some fat n a pan press water from Matzos, dry n
spder of heated fat add mea str m ture add egg yo s, amonds, emon.
appes, sat, and egg whtes, beaten stff ne a Kugetopf wth fat pour .4
pound of hot fat over the Kuge ba e mmedatey.
PASSO ER P UM PUDDING
Matzo, soa ed pound suet
pound rasns, seeded Spce, tte of
/ pound currants, washed 3 eggs
2 ounces astor sugar 2 ounces mea, sfted fne
1 ounce amonds, chopned 1 emon, uce and rnd of
hop suet and rasns add other ngredents m we wth beaten eggs
steam n greased pan for 2 hours serve wth rv.ru sauce.
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A ORITE DISHES O A NATIONS 629
UEBERS H AGENE MAT OS MAT OS DIPPED IN EGGS
Matzos Sugar
12 eggs nnamon
M 1 emon, uce and pee of
Beat eggs very ght add sat soa Matzos n m and then n beaten
eggs heat goose o n pan dp Matzos n eggs and pace n pan fry ght
brown on both sdes pace on patter sprn e wth m ture of emon, cnnamon,
and sugar serve hot.
PANAMA
rom MADAME AME IA DK A PARO, wfe of Senor Dr. Don Rcardo . Afaro, Mnster
of Panama to the Unted States:
HUE OS HIMBOS AN EGG DESSERT
12 eggs, yo s of 2 pounds sugar
hp the eggs unt thc empty them nto a doube boer, or open Pyre
dsh, paced on bong water et them coo n that way unt sod turn
out when cod cut nto any shape or sze desred carfy sugar nto bong
water to ma e a thn srup, nto whch pace other coo ed yo shapes et
that bo unt of rght consstency.
O ADA NE ADA SNO O OANUT
2 cocoanuts 2 eggs, yo s of
M
Pee and grate 2 cocoanuts draw the rch m from that by addng a tte
water and s ueezng through a fne seve to the amount of m produced,
add an e ua amount of cow's m and bo on a sow fre, strrng a the
tme unt thc remove from fre beat 2 yo s of eggs and add sowy to that,
m ng a the tme.
P AIN RI E
Brown pound of raw rce n one tabespoonfu of ard add pound
of rce wth enough bong water to cover t about nch hgher str t
thoroughy once et t bo sowy unt water dsappears set t asde unt
brown crust forms on bottom of pan. hen servng, strew crust cut up' n
sma peces on top. It ta es about 25 mnutes to coo . hen ready, gran
shoud be separate, not coggy.
RI H RI E
Soa 1 pound Spansh beans n water overnght she and bo thoroughy
to that add 2 pounds of rce, 1 can of tomatoes n ther uce, 6 creen peppers,
sced, 1 tabespoonfu of orcestershre sauce, 1 pound of ran furter sausage,
dced and fred, and enough bong water to cover a str once, then agan 10
mnutes ater, and et smmer sowy unt ready decorate wth sced red
pmentos on top.
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630 THE ONGRESSIONA OOK BOOK
TAMA DE A UE A
Seect 1 dozen fresh ears of corn grate and soa the pup n water stran
to get a rchness and substance together fry 2 pounds of por , cut n sma
peces stew wth tomatoes, onons, and green peppers sced, addng to that
the corn substance str sowy unt t coo s and sets, as you woud wth por-
rdge. Serve as entree.
PARAGUA
rom SE ORA MARIA ANTONIA BANE DE K, M(I:E/.. wfe of Dr. uan . Ramrez, e - harge
d'Affares of the Paraguayan egaton at ashngton:
ORBINA RE ENA IDEA IDEA STU ED ORBINA
ry 4 sces of ham, mnced, 12 oves, ptted and mnced, and whte onons,
' chopped up, n 1 spoonfus of butter when a ths s fred a tte, add 1
sma cupfu whte wne or Madera, and et bo remove from the fre and add
2 whtes and 1 yo of eggs, 2 ros, whch have been soa ed n m , and 2
hard-boed eggs, we chopped up. ash and remove bones from a good cor-
bna pace n a pan greased wth butter or o open and sprn e wth o, sat,
butter, and emon uce put the prepared stuffng n ts nteror cover the
whoe wth bread crumbs and pace n a very hot oven for hour when
served, t s garnshed wth mushrooms, Spansh peas, chopped artcho es, and
sces of emon.
TA ARINES ON SA SA DE HONGOS NOOD ES ITH
MUSHROOM SAU E
Soa a few canned mushrooms overnght n a tte broth. The ne t day
remove from the broth and grnd, a tte broth beng added from tme to tme
to form a paste. A good ump of fat or some o s put over the fre, and an
onon and some we-chopped tomato are fred n t wth tomato sauce and
sat. hen a ths s browned over, add bacon, ham, and sausage, n very
sma bts, and the mushroom whch has been mashed wth the broth et the
whoe bo ta e from the fre when the noodes are coo ed and draned, a
ayer of them s paced n a dsh on t put a ayer of grated cheese and one
of the prepared sauce these ayers are repeated severa tmes, the whoe beng
covered wth a good ayer of cheese and sauce.
PA O RE ENO STU ED TURKE
ut n sma peces the ver, heart, and gzzard of the fow, a tte onon, a
bt of ceery, and some sprgs of parsey fry n butter add 2 appes, cut n
cubes, cupfu of crumbs of fresh bread, sat and pepper, f desred mosten
a ths wth m to the rght consstency stuff the tur ey wth ths prepara-
ton surround wth sma potatoes, whch shoud be coo ed n the uce smear
the whoe wth fat and put n the oven when ready, serve n a dsh surrounded
by the whoe potatoes, whch have assumed a pretty brown coor. In pace of
whoe potatoes, t may be served wth fred potatoes or a good saad.
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A ORITE DISHES O A NATIONS 631
OSTI AS DE ERDO ESPE IA ES SPE IA RIBS
O PORK
Separate the rbs from each other, pushng the meat toward the end of the
bone put n a dsh wth a good uantty of vnegar, a tte mar oram, sat
and pepper, f desred eave them n ths nfuson for hour then they are
roasted sghty n the broer n order that the taste of the vnegar may pene-
trate them beat 3 eggs wth a tte parsey, sat, 1 spoonfu of wheat four and
bread crumbs dp the rbs nto ths m ture and fry n fat. Serve wth fred
potatoes or Spansh peas or chowchow.
PASTE ITOS DE MAN DIO A ASSA A TARTS
oo good whte cassavas n water wth sat and a few grans of anse when
coo ed, remove from the water and, whe hot, mash on a marbe tabe when
a smooth dough s formed, pace on one sde of the tabe the tabe and hands
are dusted wth some wheat four ta e a tte of the dough and fatten nto a
s uare on whch s paced 1 teaspoonfu of guava or unce paste cover ths
wth another smaer s uare of dough fod the edges wth the ponts upward,
ta ng care to on the dough around the preserves so that the atter w not
escape whe fryng ths s done unt the dough s a used fry n very hot
deep fat unt they are browned powder wth sugar and serve hot.
SOPA PARAGUA A A NATIONA PARAGUA AN DISH
ry 1 arge, we-chopped tomato when coo ed, add 2 we-chopped onons
when these are coo ed and browned a tte, add cupfu of broth to the
m ture and et bo, addng sat to taste. In a separate dsh m pound of
corn mea, we sfted and fresh, fe pound of fresh cheese, 3 spoonfus fat and
1 cupfu m , n whch 1 spoonfu ba ng powder has been dssoved when a
ths s we m ed, add the fred tomato and onons, strrng t a to ma e a
homogeneous and smooth dough put n a pan, prevousy greased wth fat, and
put n the oven when the surface has ac ured a good brown coor, the "sopa"
s empted nto a dsh and served hot, n sces. Ths dsh can be coo ed aong
wth chc en or tur ey n the oven, as s the custom n Paraguay.
rom MRS. GEORGE . KREE K, wfe of the Amercan e -Mnster to Paraguay:
HIP A A NATI E BREAD
Ths artce of food was concocted by the esut athers for the Indans to
utze mandoca four. It s a Paraguayan favorte when we made.
Into 2 pounds of shortenng beat 12 eggs, brea ng one by one, and a tte
anse, 2 scant cupfus m , a tte sat, 2 pounds of cheese, and 5 pounds man-
doca four, or fne corn mea or corn four may be used form a stff dough
separate and nead thoroughy pace on a banana eaf, or other arge, md-
scented or favored eaf, and ba e n a hot oven.
PARAGUA AN ROAST OR UN HEON
Purchase 1 or 2 sdes of meaty por sparerbs or the desred number of
por chops, wth each' bone bro en, but not separated. Sew the ends together
so the bone w stand up n the pan ba e n a sow oven, usuay 2 hours, wth
the foowng dressng put n the center: hop together 2 or 3 stems of ceery
(not sta s), 1 onon, I carrot, and 2 sprgs of parsey when chopped fne, fry
sowy n a tte saad o unt the onon bts turn ght brown add 1 cupfu
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632 THE ONGRESSIONA OOK BOOK
coo ed rce, teaspoonfu pepper, 2 teaspoonfus sat, teaspoonfu papr a,
and teaspoonfu coves coo for a moment add 1 cupfu draned crushed
pneappe, cupfu of seeded rasns and 2 cupfus of bread crumbs str we
together unt bended garnsh patter wth eed sweet potatoes and parsey.
P UM PUDDING
Ths s aways a favorte and faure-proof for natve servants. Put together
1 cupfu grated raw potatoes and 1 cupfu grated raw carrots to ths add 1
teaspoonfu soda, cupfu meted butter or 1 arge cupfu chopped suet, 1
cupfu sugar, 1 arge cupfu four, cupfu seeded rasns (whoe), cupfu
chopped rasns, teaspoonfu each of coves and nutmeg, and 1 teaspoonfu
cnnamon stran for 3 hours before servng, pour on the moded puddng a
good brandy and brng to the tabe n famng baze serve n ndvdua desserts
wth a emon or hard sauce.
STU ED REAM AKES
1 cupfu sugar 1 teaspoonfu soda
cupfu shortenng 2 teaspoonfus cream tartar
cupfu m 1 teaspoonfu vana
2 cupfus four Pnch sat
1 egg
Ma e a dough spread out n thn ayer pace upon the ayer of dough the
fng gven beow do not ro up the dough, but pace a e thn ayer of
dough upon the fng when ba ed, cut wth sharp nfe.
ng
1 cupfu chopped rasns cupfu water
cupfu sugar 1 tabespoonfu cornstarch
M coo coo fng before spreadng upon dough.
T O IN ONE AKE ARIET AND SIMP I IT
2 cupfus four 3 teaspoonfus ba ng powder
1 cupfu sugar
Sft a ngredents together put 4 tabespoonfus meted butter and 1 beaten
egg n cup fed wth m m together,'beatng we dvde the batter, add-
ng cupfu chopped meats to the 1 part and to the other part add 1 s uare of
chocoate, meted, or f preferred, spces and rasns ba e n gem pans. There
w be two nds of ca es to offer wth one operaton.
PERSIA
rom MABAMR KA EMI, wfe of Mr. Mrza Bagher Khan Kazem, e - harg6 d'Affares.
Persan egaton:
HIRIN PO O
Necessary materas: 1 pound of rce ( arona rce s most sutabe), 1
sprng chc en, the pee of 4 oranges, 4 ounces of sugar, pound of sat,
2 grams of Spansh saffron, 2 ounces of amonds, pound of butter.
Method of coo ng the rce: If the dsh s re ured for a uncheon at
1 o'coc , t w be necessary, the nght before, to rnse the rce 3 tmes
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A ORITE DISHES O A NATIONS 633
n water, rubbng t each tme wth the pams of the hands change the
water each tme soa the rce n tepd water, ettng the water stand 3 nches
over the rce pour the pound of sat on the rce et t stand unt 11 A.M.
of the ne t day. Into a 2-gaon cadron pour 6 uarts of water and et t
bo as soon as t bos, pour out sowy and wth care the water n whch
the rce has been soa ng snce the nght before empty the rce nto the
bong water cover the cadron and ncrease the heat. As soon as the
cadron contanng the rce begns to bo, remove the cover and str the
rce genty wth a fat spoon repace the d et the contents of the cadron
bo agan repeat the strrng process 3 tmes dran the rce n a seve,
sha ng t to remove a adherents of sat and starch now met pound of
butter nto 1 arge cupfu of water pour haf of the meted butter nto a
1-gaon cadron and genty empty the rce nto the cadron n such a way
that t w spread unformy wthout stc ng together n rce bas pace
the cadron n a hot oven cose the oven, and after 5 or 6 mnutes see f the
cadron s hot f t s, brng t out genty and pour the remander of the
meted butter over the rce and repace n the oven. Now reduce the heat
unt the cadron gves a hoow sound when rapped wth the fngers ths w
ndcate that the rce s suffcenty coo ed.
Preparaton of the amonds: Bo the amonds for a few mnutes unt
the s ns fa off and the amonds become whte cut the amonds perpendcu-
ary nto 4 uarters.
Preparaton of the orange pee: Remove the whte part of the pee to such
an e tent that both sdes of the pee are of the same coor when ths has been
done, cut the pee nto ong, thn strngs. These shoud be boed n 2 waters,
so as to remove a btterness stran.
ombnng the amonds and the orange pee: M the amonds and the
orange pee and bo them n a srup of sugar for 10 mnutes stran eep n a
warm pace unt needed.
oo ng the chc en: Begn bong the chc en very sowy at 8 o'coc n
the mornng bo to such a pont that the s n and bones detach themseves
from the fesh.
Preparaton of the saffron: arm the saffron to remove a dampness and
pound t to a powder n a mortar, after whch dssove t n 3 tabespoonfus
of cod water.
Dshng the Poow: Ta e one-haf of the rce from the cadron and m n
a bow wth the orange pee and amonds over ths sprn e 3 tabespoonfus
saffron water to coor we pour over t about 2 tabespoonfus meted butter
remove the remander of the rce from the cadron and dsh t up ready for the
tabe pace the chc en, from whch the s n and bones have been removed, on
top of the rce crown the whoe wth the rce, whch has aready been m ed
wth the amonds and orange pee and coored wth the saffron.
Ths w ma e a deghtfu and peasanty favored dsh hrn Poow,
whch means "sweet Poow."
rom HON. HoprMAN PHI IP, Unted States e -Mnster to Persa:
SHIREEN PI AU
Pour 13 pounds of warm water on 6 pounds of rce wash the rce and rub
sghty so that t w not brea nto peces the water shoud then be de-
canted and fresh water added wash a whte cean coth and put on the vesse
contanng the rce and water sat wth bong water and pace on the coth
aow the rce to soa for 12 hours.
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634 THE ONGRESSIONA OOK BOOK
How to Bo the Rce
Bo 20 pounds of water n a copper cadron pour the rce nto the pot when
the water begns to bo bo the water for 10 mnutes or unt the rce becomes
soft stran when straned, the rce shoud be tasted. If the sat s not enough,
a thn souton of sat water shoud be apped, but f the sat a too much, hot
water shoud be sghty poured on the rce, and then a m ture of pounded and
sfted cardamon and cnnamon wth ground saffron shoud be apped to the
rce n the straner. ash the empty pot and put on the fre ma e a m ture
of saffron, "Maust" ( nd of curd), 4 egg yo s, and pound of rented butter
pour ths m ture on the nsde bottom of the pot ta e off the straner
pound of rce m wth the above-mentoned m ture and spread-a over the
nsde bottom of the pot.
Other Preparatons
he the rce s beng prepared as drected above, roast 10 chc ens sepa-
ratey soa pound of amonds and pound of pstacho nuts n bong
water pee and sce bo pound orange pees 4 tmes change water each
tme to remove the btter taste sce pound of onons fry these sces n
pound of rented butter. Ths w ma e the coor of the sces brown. hen
the coor turns brown, add cupfu of water n order that they shoud not be-
come bac m a sces wth the fred onon sces add I pounds of granu-
ated sugar. Aow the m ture to reman on fre for 5 mnutes pe the sces
n the mdde of the pot on sced roasted chc ens sha e off the remanng
rce nto the pot. M the gravy together wth 1 pound rented butter pour
on the rce add saffron. If the stove s hot, pace the pot n the oven and
aow to reman there for hour, when t w be ready to serve. Use the
s mmer n gettng out the rce from the pot put the rce n the dsh and the
chc ens around t, wth the "tahdg," or the ump peces of roasted rce, on
the bottom of the pot between each chc en.
HE AU KEBAB
eany wash 6 pounds of rce prepare wthout the appcaton of saffron
or any other spces or m tures mentoned n the recpe for Shreen Pau.
hen startng to prepare boed water, m some dough (maust dssoved n
water) wth 2 cupfus of sat water and add to the pot contanng the water.
Ths w whten the rce when poured n the pot for bong. hen the water
starts to bo, add the rce stran the rce as soon as t s coo ed m the
"dough" and butter and pour nto the pot. The rce w then be sha en bac
sowy nto the pot as drected n the precedng recpe. he covered, aow
pot to reman n the oven for hour to be done and become ready for servng.
Separate 10 pounds of meat from ts bones pu out a the vens and nerves.
The meat must be red n coor. Prepare and sat meat one day beforehand and
aow to become stae. Sce nto sces 5 centmeters (nch) thc ness. Pass
roastng spts through these sces, pound of mea to each roastng spt.
hen roasted, remove the meat from the spts and put on the rce dsh.
Pace 2 egg yo s n she, 1 saucer of sumac, 1 orange spt nto haves,
pepper, and mustard, 1 botte of "dough" wth gass of ce. and 1 saucer con-
tanng pound butter for each person at the tabe suppy each person wth
1 dsh of "cheau" and 1 roastng spt of meat serve the meat n the cheau
dsh on the rce.
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A ORITE DISHES O A NATIONS 635
PERU
rom SKftpn ER ASIO A ARR DE BUKNA STA, e - rst Secretary of Peruvan egaton,
ashngton:
ORBINA A A HORRI ANA
hop 1 arge cupfu of onons and tomatoes add a pnch of wd mar oram,
pepper, and sat put n a saucepan a ump of ard wth 1 whoe red pepper
(the hot varety, not the sweet), whch has been prevousy mashed n mortar,
and a pece of garc aso str up a the above and remove, pacng ayers of
the fsh, whch has been prevousy scaed and washed, and the prepared
m ture, after cuttng n medum-szed portons on top of a, add 2 or 3
whoe tomatoes, green peppers sced and aso red, and duted vnegar to
taste stew on a sow fre wth the d on tght unt coo ed. Ths can aso
be coo ed n the oven, en casseroe.
RE O ES O ADES STRAINED AND S EETENED BEANS
Ta e dney beans, the bac nd, and coo n water wthout sat, re-
movng them when coo ed and mashng them add m to dute suffcenty
stran through a coander or har seve and press n a cheesecoth strongy,
addng m aways to mosten pour nto a pan the thc ud thus straned,
addng suffcent sugar to thoroughy sweeten aow to bo unt t ta es on
the proper consstency, whch s that of honey pace n a shaow dsh aow
to coo and sprn e roasted sesame ghty.
rom HON. MI ES POINDE TRR, Amercan e -Ambassador to Peru:
SE I HE
Ta e a sma corbna, pe erreyes, or sas cut the fsh n sutabe-szed
peces and, after washng t n sat water, pace t n a dsh, scatterng on the
top of t onons, tomatoes, green peppers, powdered mar oram, and bac
pepper s ueeze nto t penty of sour orange cover the dsh wth a nap n
and pace the whoe n the sun unt the sour uce has thoroughy coo ed
and penetrated the m ture.
The Paace of the Presdent of Peru.
DU K ITH RI E PATO ON ARRO
ry the duc n butter, bac pepper, cumn, garc, ground onons, red
pepper, and corander pace t n bong water and aow t to bo for some
tme then add rce n suffcent uantty, carob, aowng the whoe to bo
for 5 mnutes pace the ette on ve coas for hour.
The Paace of the Pesdent of Peru.
rom the Pan-Amercan Unon:
HI KEN ITH GREEN ORN
Prepare 1 pnt of fney grated green corn coo 1 sma chc en, cut n
peces for servng, n very tte water, whch shoud be neary coo ed away
when the chc en s thoroughy done prepare n a fryng pan a seasonng
of 1 thny sced onon, 1 cove of garc (f ed), 1 arge tomato, peeed,
seeded, and chopped fne, and 1 arge sweet green pepper, aso peeed, seeded,
and chopped fne brown n 2 tabespoonfus of butter add the peces of chc en
and the grated corn et coo unt the corn s done add sat, cayenne, and
bac pepper to taste.
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636 THE ONGRESSIONA OOK BOOK
HI KEN OR DU K ITH PEANUT SAU E
Separate a young chc en or duc nto peces for servng coo n very
tte water unt amost done ta e out and fry n butter, wth 1 tabespoonfu
of thny sced onon, unt very tender and sghty browned add to the
peces of fow n the fryng pan 1 cupfu of the stoc n whch t was coo ed,
m ed wth 2 tabespoonfus of peanut butter, teaspoonfu cayenne pepper, 1
arge pmento or red sweet pepper, mnced et coo wth the peces of fow
and the butter n whch they were fred unt smooth, addng sat, bac
pepper, and a bt of mnced parsey, to taste. Serve very hot, wth the sauce
poured over the meat.
POTATOES A PERUANA
Pare and bo medum-szed whte potatoes, ta ng care that they are dry
and meay when ready to serve. The sauce, whch may be poured over the
potatoes n the servng dsh, or served separatey, "s prepared by brownng
n butter 1 medum-szed onon, very thny sced, a cove of garc, mnced
fne, 1 sma red pepper, aso mnced (or 4 teaspoonfu of ground cayenne
pepper), 1 arge fresh or canned pmento, chopped fne, and about cupfu
of Amercan cheese, chopped use a bera amount of butter after the onon
and peppers are sghty browned, add the cheese, strrng carefuy unt meted
smooth add sat to taste and a tte ground bac pepper add a very tte
vnegar ust as the sauce s ta en from the fre. Some prefer the addton of
a sma uantty of catsup, rather than vnegar. The sauce shoud be very
peppery, rather thc , and a nce orange coor.
EBI HE
(A avorte Dsh for Informa uncheons n Peru)
Prepare boned fets of any fsh of decate te ture, about nch thc
pace n snge ayer n fat dsh and cover wth unduted uce of fresh mes
eave n me uce for at east 6 hours, when the fsh shoud be as tender
as f coo ed dran from the me uce pace on patter and serve wth p uant
sauce composed of about ' the desred uantty of fney chopped meat of
tomatoes (no seeds or uce), fney chopped sweet red and green peppers, and
whte onons n e ua proportons for other add a tte parsey, a cove
of garc, and ch pepper a fney chopped add emon uce or vnegar to
ma e consstency of ch sauce wth sat, bac pepper, and very tte brown
sugar to taste.
PHI IPPINE IS ANDS
rom MADAME GUE ARA, wfe of Resdent ommssoner from the Phppnes:
ADOBO
pound chc en 4 teaspoonfu pepper
1 teaeupfu vnegar pound ard
2 spoonfus sat 1 teaeupfu four
6 teacupfus water
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A ORITE DISHES O A NATIONS 637
The chc en must be prepared and cut nto peces, bg peces preferabe
pace t n a ette and add vnegar, water, and seasonngs. Aow to bo for
40 mnutes, or unt the chc en s coo ed pace four n a dsh ta e the
chc en peces from the ette and ro each of them n the four, so that each
w have a thn four coverng pace the ard n the fryng pan fry the
chc en brown-fred s desrabe. Now the Adobo s prepared. It can be
served n ths state. If another form of Adobo s desred, pace these peces of
brown-fred Adobo n the ette from whch they were ta en, and aow to bo
for 10 mnutes. After that tme, the Adobo s ready wth gravy. Ths nd s
caed "Adobo con Sasa."
rom MADAME UK K I / , wfe of e -Resdent ommssoner of the Phppnes:
HI KEN STE ED
1 3-pound chc en Sat and pepper to taste
1 good-szed onon cupfu ard
cupfu vnegar eaf of bay eaf
1 medum-szed tomato cupfu water
tabespoonfu papr a
Dress and cut chc en as for stewng pace n a ette wth the vnegar,
sat, pepper, bay eaf, and papr a coo unt amost a the ud s evapo-
rated pour n the ard brown the chc en n t cut tomato and onon n
sma peces and put n the m ture add the water whch has been prevousy
heated and coo over sow fre unt chc en s tender grnd the gbets and
mash t n a tte of the chc en's gravy pour over the chc en shorty before
servng.
PORK HOP ITH GRATED HEESE
Prepare as many chops as there are persons to be served sat the chops and
s ueeze emon uce on each pece et them stand on ths for hour grate
enough cheese to sprn e eveny on each pece arrange them n row n a
ba ng pan ba e them unt nce and brown serve wth any green vegetabes
such as strng beans, peas, etc.
ARDED BEE
3 pounds round stea 1 tabespoonfu brown sugar
pound fat por 1 tabespoonfu sat
1 cupfu vnegar 1 teaspoonfu papr a
3 coves Pnch of pepper
2 cupfus water
ean and wash the meat cut severa ncsons through the thc ness of
beef and nsert n them the prevousy cut-up ong and narrow strps of fat of
por put n a stewng pan add water, sugar, vnegar, and spces gve t one
hard bong, then ower the fre to smmerng pont et t smmer unt meat
s tender brown the surface n a tte ard and sce t before servng.
BAKED USTARD I IPINO ST E
6 egg yo s cupfu sugar
2 cupfus m cupfu brown sugar
Ma e a heavy srup out of the brown sugar and wth t ne the mod n
whch the custard s to be ba ed scad m and coo t off beat the yo of
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638 THE ONGRESSIONA OOK BOOK
eggs sghty add to t the m and sugar str we n order to have the m -
ture we bended pour t n the sugar-ned mod ba e unt frm.
ARDED AND BAKED RED SNAPPERS
Scae and cean thoroughy a 4-pound snapper cut 3 ncsons crosswse on
the fesh of the fsh nsert n these thny sced sat por sat the fsh to taste
and s ueeze the uce of 1 emon over t chop 1 good-szed onon and sprn e
t over the fsh pour over the whoe 4 cupfus water m ed wth 4 tabespoon-
fus of ard and ba e for 1 hours, bastng t every 15 mnutes durng the
tme t s beng ba ed thc en the gravy wth a tte four pace the fsh on a
patter, pour the gravy over t, and garnsh t wth strps of red pmento and
sces of hard-boed eggs.
PO AND
rom Hs E ceency, MR. STANIS A PATEK, the Ambassador of Poand to the Unted
States:
BORS H
Prepare a good broth from beef bones, pound of breast of por , and some
dred mushrooms mported from Poand or Hungary add dfferent vegetabes:
onons, a few potatoes cut n 1-nch cubes, pound sma head of cabbage cut
n macaron fashon 2 to 3 garden beets cut n -nch cubes bro separatey
n butter 5 tomatoes and then stran after bong the broth suffcenty so
that vegetabes are coo ed, m broth and tomatoes and put n beets ma e a
hash of fresh bacon wth some parsey and d and a we-ground onon,
bong t a wth the borsch. The smpest way to get borsch s to add some
vnegar to beet uce, ma ng t peasanty sour. Pour a nto the broth and
serve hot wth hard-boed eggs cut n sectons and dropped nto the soup at
the ast moment.
SORRE SOUP
Prepare broth from bones and meat chop fne 2 handfus of sorre, after
ta ng out the mdde sta add some butter and a tte sat, but not too
much so as to preserve coor, and fry when the broth s ready, add to t a pnt
of sour cream et ordnary cream stand for 2 to 3 days n a suffcenty warm
pace but not n the sun, n a dsh covered wth a cean gauze str we, addng
1 tabespoonfu of four bo a wth the fred sorre. Before servng, put
hard-boed egg n for each person.
O D SOUP " H ODNIK"
Ta e 3 pnts of sour m and beat t we n a cay pot beat separatey 1
pnt of sour cream (not too sour), addng to t sma uanttes of m , whe
beatng t unt ar bubbes coect on the surface m a ths together, addng
sma amount of broth from whch a the fat has been carefuy straned add
some beet uce so that a sghty sour taste may be obtaned add 2 thny
sced cucumbers, after havng sated them prevousy et a stand for 2 or 3
hours add some -nch s uares of boed ean vea. hen we m ed, a
shoud be cooed on ce and served wth a pece of ce on each pace. Hard-
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A ORITE DISHES O A NATIONS 639
boed eggs cut n cubes may be added. Ths s very popuar on hot summer
days.
TRIPE A A ARSO IENNE
Buy a few pounds of whte and fat beef trpe scrape and cean we and
soa n cod water pace n an earthenware or whte ename pot brng to a
bo ta e out and soa agan n cod water and cean once more pace n
soft water or n water to whch has been added a pnch of ba ng soda bo
severa hours unt soft. Ma e separatey a good consomme cut up fne and
bo a number of vegetabes, such as carrots, parsey, ceery, and 1 onon when
the trpe s soft, cut nto fne strps add the consomme and the prevousy
boed vegetabes, and bo them together unt the vegetabes become ute
soft. Met n a fryng pan 2 tabespoonfus of fresh butter and 1 tabespoonfu
of four for every 6 uarts of trpe coo unt bended dute wth the con-
somme pour over the trpe and m we. Not sooner than hour before
servng, when, the trpe becomes thc er and dar er, add sat and pepper to
taste, a tte grated nutmeg, 1 tabespoonfu powdered gnger, and a pnch of
crushed mar oram. The trpe s served wth dumpngs whch are made n the
foowng manner: Ta e pound of suet and beef marrow, and grnd through
a meat chopper grnd together wth two egg yo s add a tte bread crumbs,
chopped parsey, d, and sat and pepper beat the whtes of the eggs and m
together. The dough shoud be of medum thc ness. Ma e nto sma bas
ro n four and bo n consomme or water for hour unt they come to the
surface ta e out, stranng carefuy serve some Parmesan cheese and gnger
on separate pates.
MEAT DUMP INGS "KO DUN "
1. Obtan e ua proportons of raw beefstea and amb stea , very fney
hashed wth a butcher nfe and not wth meat grnder.
2. To each pound of meat ta e pound of bone marrow or dney fat
pass through a grnder so that t becomes meow as butter add some onons
prevousy scaded wth hot water and grated, some sat, and sage (mar oram)
ust enough to favor m we wth the hashed meat n a deep bow, addng
about 2 spoonfus of broth to ma e t fary oose.
3. Havng prepared ths, prepare dough n the foowng manner: To about
2 or 3 cupfus four add 1 egg and some sat nead the dough we, addng
tepd water so as to ma e stff batter nead the dough thoroughy, then spread
so as to butt wth a form nto round sces, about the crcumference of an n-
verted gass.
4. Put a sma uantty of the raw meat paste, comprsng 1 and 2, about
the sze of a Me can nut, on each sce of dough, and cose dough at edges
very tghty.
Drop such dumpngs carefuy nto bong water and bo unt each rses to
the surface ta e out wth a straner and pace on a patter (wth cover) pour
over the dumpngs, or over each ayer, meted butter we m ed wth crac er
mea serve very hot.
HUNTER'S BIGOS
Ths s an od Posh dsh composed of sauer raut and varous nds of meat.
Ths dsh can be made from eft-overs. Ta e 5 or 6 pounds of sauer raut
coo same and add 1 handfu of mushrooms, whch, after beng coo ed, shoud
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640 THE ONGRESSIONA OOK BOOK
be cut nto strps and added to the cabbage together wth ther uce season
wth bacon cut nto dce, parsey fred wth 2 onons, and 2 spoonfus of four.
Ta e dfferent nds of prevousy coo ed meat, as por , amb, vea, aso
dfferent game, such as partrdge, venson, or hare, and some ham cut nto
dce ta e M pound of -sausage and cut nto sces m nto the sauer raut
add the gravy n whch the meat was coo ed, sat, pepper and sugar to taste
et stew for hour, add 1 tumber of Madera et a come to a bo and re-
move cover we and put n a coo pace. It may then be warmed up and
served when desred. Bgps may be ept for a few wee s, and the more t s
warmed up, the better t s. It shoud be served wth boed potatoes.
rom MADAME SOKO O SKA, wfe of the ounseor of the Posh Embassy:
PO ISH RO ED RA
Ta e 3 pounds of beef, preferaby fet cut nto ong peces ta e out the
vens add sat and pepper and spread wth the foowng fng:
ry 1 onon and grate t or chop very fne m wth 1 tabespoonfu butter
and 2 tabespoonfus bread crumbs or crac er mea then ro the zrazy pac
them tghty n a fryng pan wth meted butter brown them a over pour
over some consomme and sprn e wth four suffcent to ma e a sauce serve
t wth buc wheat. The zrazy shoud not be stewed more than 1 hours.
HUSSAR ROAST
Ta e a sod pece of beef, preferaby fet beat wth a wooden maet soa
t n hot vnegar duted wth water, or f one does not e vnegar, soa n
1 gass of gran acoho duted wth water brown the roast n butter and stew
t under cover, wth some onons. Ma e the foowng fng hour before
eervng: Bo 2 onons and grnd them fne m n 2 tabespoonfus of bread
crumbs and tabespoonfu of butter ta e out the roast sce t very thn
dagonay every second sce shoud not be cut through to the end between
these party cut sces smear the fng. Then return roast to the pan sprn e
wth four baste t n consomme and et parbo for hour ta e out care-
fuy, so t does not fa to peces serve wth potatoes and boed cabbage.
PO ISH SA AD ITH SOUR REAM DRESSING
Ta e severa heads of ettuce and wash carefuy ta e off the outer eaves
and cut nto 4 parts dran. or 3 heads of ettuce bo 2 or 3 eggs hard, and
put nto cod water then ta e 1 egg and cut up for garnshng, and from the
others remove the yo s str wth teaspoonfu sugar dute wth 1 cupfu
sour cream add a tte emon uce or vnegar to taste then add sat to the
aaad pour ths dressng over the saad m we and garnsh.
MA URKI ITH APP ES
Ta e 1 pound of sweet butter, 1 pound of banched amonds, powdered, 1
pound of sugar, 1 of eggs n she and 1 pound of four ma e nto a dough and
ro wth a rong pn nto a thn ca e ba e n a medum hot oven. Bo a
srup from 1 pound of sugar pee and core 2 dozen sour appes cut nto thn
sces and fry on a sow fre unt they are coo ed nto a very thc and trans-
parent marmaade add a tte emon or orange rnd for taste and str wth a
spoon to avod burnng. hen the marmaade stops stc ng to the pan, ta e
out and spread thc y over the ca e and put n a coo pace.
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A ORITE DISHES O A NATIONS 641
rom MRS. OHN B. STETSON, wfe of the Amercan e -Mnster to Poand:
BORS H
Brase 10 ograms (22 pounds) beets, ceaned and soa ed n vnegar when
cod, add the beaten whtes of 20 eggs wth a tte tomato and some vnegar
str ths and add Engsh pepper and some vegetabes, carrots, turnps, ceery,
etc. pour 4 ters (4 uarts) of meat bouon over the beets and et bo
once stran through a coth and serve hot.
BORS H NO. 2
oo some fney cut beets n a good bouon add sour cream on pourng
out the borsch.
AKE
ash the trpe coo to a turn wth vegetabes cut thn add consderabe
Parmesan cheese, ter (1 pnt) of cream, a tte bouon, some nutmeg,
pepper and gnger to taste.
SO ANKA
oo some sauer raut n water and pour off ths water fry some onons
n butter put them n wth sauer raut add puree of tomatoes, oves, capers,
mushrooms, peces of sturgeon or samon the fsh may be boed or fred put
a ths n a pan sprn e over t Parmesan cheese, a few drops of meted
butter, and bread crumbs brown n the oven.
H ODNIK
M 1 ter of sour cream wth ter of chc en bouon add some fney
cut beets (beet eaves), cucumbers, sated and fresh cut n sces add shrmp,
hard-boed eggs, some breast of coo ed chc en, cvet, grated garc, and 1
teaspoonfu of mustard put n the refrgerator add a pece of ce before
servng. (A ter e uas a uart.)
BIGOS
oo some sauer raut add fred bacon wth onons sprn ed wth four
add some bacon cut n peces, sausage cut n sces, fet of por , roast vea,
tomatoes pepper to taste.
K AS A 'ORANGE
ut 12 to 15 oranges n sces put n a pa f the pa wth bong water
when the water s u ewarm, add 50 grams (1 ounces) yeast wat unt the
oranges rse stran the ud through a coth and add sugar to taste. Put
severa dry rasns n each botte pour n the was cor we put n the
refrgerator serve cod. Bread was s made n the same way, usng dry bac
bread and addng the bong water, etc.
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642 THE ONGRESSIONA OOK BOOK
PORTUGA
rom nON. K, MORRIS DEARING, e -Mnster to Portuga from the Unted States:
PORTUGUESE ONSOMME OR SUPPER
Add to each uart of consomme uart of mashed raw, rpe tomatoes, and
Mo uart of tomato uce coo under cover for 20 mnutes wthout bong
stran through musn coth stran genty serve very cod.
PORTUGUESE ONSOMME HOT
(Serves 6 Persons)
uart of rch consomme, 200 grams (7 ounces) of strng
chc en or beef beans, cube cut
head of cabbage, cut n 200 grams (7 ounces) of rench
sma peces peas
2 good-szed carrots, cut n dce 1 branch of ceery
shape 2 coves
1 onon, cut up
oo a these thngs n consomme and serve bong hot.
OD ISH A A PORTUGUESE
ut the fsh n sces, each sce weghng about 8 ounces season wth pepper
and sat pace n deep dsh, hodng 5 sces.
100 grams (3 ounces) butter 750 grams (1 pound, 10 ounces)
Mo uart ove o 750 grams (1 pound, 10
100 grams (3 1, ounces) of onon, ounces) tomatoes, mashed
chopped fne, coo ed n 100 grams (3 ounces) of rce,
butter add a tte crushed to be coo ed n sated
garc and a tte parsey, water and whte wne
chopped fne
over pot and coo over fast fre eep cover on pot for 10 mnutes remove
cover to reduce steam eep on fre for 18 mnutes put sces of fsh n ong
ova dsh and cover them wth garnture.
BREAD PUDDING
ut 1 oaf of bread, weghng about 1 pounds, nto sma peces put
them n a tureen, soa ng the bread n 1 pnt of bong m . Haf an hour
ater, mash ths m ture unt t becomes an homogeneous paste, addng 8
ounces of whte sugar, uart of sweet wne, 6 beaten yo s of eggs, a porton
of currants and rasns m a ths wth a spoon and put the m ture n a
but ter greased mod, powderng t wth four ba e n a sow oven. hen t s
ba ed, et t coo and then ta e out of mod.
PORTUGUESE RI E PUDDING
Bo 2 cupfus of rce n water and a tte sat when haf boed, ta e off
the fre and stran the water bo 1 pnt of m when bong, add the rce
wth 3 tabespoonfus of sugar, favored wth vana or emon pees when the
rce s neary coo ed, add 6 yo s of eggs, prevousy beaten up separatey wth
sugar to taste str we do not aow egg yo s to thc en wth the rce whe
bong sprn e wth a tte cnnamon and serve u ewarm or cod.
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A ORITE DISHES O A NATIONS 643
RUMANIA
PRIN ESS BIRES O, wfe of the e -Mnster from Rumana:
BIBES O SA AD
Bo ee s and pour over them a mayonnase.
rom HON. S 1,1.1 AM S. unn SH.N, e -Mnster to Rumana from the Unted States:
NOTE The foowng recpes, from the Paace otrocen, were obtaned by
speca permsson of Her Ma esty, ueen Mare.
HI KEN UT ETS A A RUSSE
Ta e the breasts of some young chc ens separate from the wngs and s n
pace n a deep pan wth cream and sat rub the chc en breasts wth roasted
bread crumbs fry uc y n fresh butter and serve. The other parts of the
chc en shoud be we bro en and made nto a good sauce to be served
separatey.
SOU ET DE POU ET EN SURPRISE
Separate the breasts of 3 far-szed chc ens pound n a mortar together
wth whte of egg unt they become creamy rub ths paste through a har seve
put nto a porcean dsh wth 2 or 3 cupfus of sweet cream sghty sat
pace on ce at the same tme bo together wth some vegetabes and a tte
onon the other parts of the fow separate the meat from the bones cut nto
sma engthwse peces m wth a good thc whte sauce, whch shoud be
made wth butter, four, the stoc from a boed fow, cream n the uantty of
sauce, haf chc en meat aso, f preferred, add some fresh, ceaned mush-
rooms cut engthwse and roasted n butter smear the sdes of a freproof
souffe dsh wth butter pour n the chc en ragout add the whtes of 5 we-
beaten eggs the whtes shoud be beaten to a stff froth. Ba e n a moderatey
hot oven for 15 or 20 mnutes and serve hot.
HO TO PREPARE BORS
M a handfu of bread, a tte eaven, and a pnch of sugar wor together
wth u ewarm water to a pup eave n a warm pace for severa hours
t the same tme put nto a wooden or earthenware vesse about 10 ters (10
uarts) water, g. (1 pounds) rye hus , g. / pound) maze hus
add the above pup f up unt a uarter fu wth cod water, and after
strrng vgorousy severa tmes, add warm water cover wth a coth eave
t to stand n a warm pace. After 2 days the bora s ready and shoud have a
rather acd but peasant taste, s whoesome, and promotes the appette. hen
the bors s fnshed, prepare agan, but nstead of ma ng wth bread and eaven,
use the same uantty of rye hus , etc., eft over from the prevous bors.
Those who have not the opportunty to prepare bors n ths manner can ma e
the soup acd wth a tte ctrate of emon.
BORS O AMB
Scad severa sma cut carrots, ceery, root of parsey, onons, and the whte
sde of green onons n bong water do the same wth 2 pounds of we-washed
young amb (cut nto peces the sze of a nut), dney, heart, ver, and ghts
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644 THE ONGRESSIONA OOK BOOK
et. them bo pour off the water wash them agan and bo them now to-
gether wth the fne-cut vegetabes, unt soft. In order to gve the sour taste
to the soup, add 2 ters (2 uarts) bors. rst bo the bora separatey, s m
t f t s not sour enough, bo t down add t to the soup and add chopped
Hebstoc (eustean), d (marar), estragon (tarhon), parsey eaves, and 1
tabespoonfu boed rce m nto the soup 4 yo s and 1 cupfu sour cream.
Bors wth vea or wth chc en s prepared n the same way.
SOUP MA AKO
Brase 100 grams (3 , ounces) onons, 100 grams (3 ounces) ee s, 100
grams (3 ounces) ceery n butter cover them wth 1 tabespoonfu four f
wth 1 ter (1 uart,) .bong soup s ueeze 4 pounds of fresh tomatoes nto the
m ture and et t bo when soft, stran t together wth 1 pound of mashed
potatoes cut pound of spnach eaves ongsh scad them n bong water
steam them durng 4 mnutes wth butter and put them nto the soup.
T HERKESS HI KEN
Put 1 or 2 sprng chc ens to steam wth 2 cupfus stoc or water add sat,
ceery, a carrot, a sma ee , and 1 sprg of parsey ay 100 fresh nuts n sat
water pee off the s n dry them put them nto a mortar and add M cupfu
m pound we unt the m ture becomes a thc whte mash. hen the
chc ens are soft, ta e off the s n and bones. Ta e 2 tabespoonfus of butter,
2 tabespoonfus of four m them wth the bong gravy from the chc en
and cupfu cream, and prepare a thc sauce ta e t from the fre and put
the grated nuts over t n proporton of , that s to say, 2 parts of nuts and 1
part of sauce add a tte cayenne pepper put the chc ens on a pate cover
them wth the thc sauce serve them hot.
SARMA E IN INE EA ES
Ma e a fne paste from 1 pound of vea, pound of young amb, 2 pound
of fat por wthout snews, a we cut, 4 eggs, 200 grams (7 ounces) cut onons,
a tte ground whte pepper, and sat scad 1 pound of fresh pc ed vne
eaves coo them and ay each one near the other on the tabe, the upper
sde beng down. If the eaves are too arge, cut them n 2 and draw out the
mdde ven pace a pece of paste as bg as a nut on each eaf ro t the
ength of the thumb both ends must be we cosed put a pece of butter nto
a stewpan arrange the sarmae on the bottom of ths stewpan cose t et t
smmer for 10 mnutes add 1 cupfu of soup et t smmer agan, unt t s
soft roast 150 grams (5 ounces) shredded onons n butter cover them wth
2 tabespoonfus of four, 1 cupfus of soup, and 1 cupfu of cream or m
et t bo we sat to taste. hen soft, put the sarmae on a pate m the
sauce wth the rest of the gravy from the sarmae and pour t over them. Thc
cream shoud be served n a separate sauce boat.
Paace otrocen.
DATE PUDDING
1 cupfu dates, cut n peces 1 cupfu nut meats, cut n peces
1 cupfu sugar Pnch of sat
1 teaspoonfu ba ng powder 3 tabespoonfus m
4 tabespoonfus crac er crumbs 2 eggs, beaten separatey
Steam 2 hours or onger serves 8 peope.
G
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A ORITE DISHES O A NATIONS 645
BURNT SUGAR AKE
Brown cupfu sugar add cupfu bong water bo unt thc set
asde to coo cream cupfu butter and I cupfus sugar add yo s 2 eggs
add aternatey 1 cupfu water and 2 cupfus four and 2 teaspoonfus ba ng
powder add a but about 3 tabespoonfus burnt sugar srup and favorng then
add beaten whtes of 2 eggs.
ng
ream 1 arge tabespoonfu of butter, 2 cupfus puverzed sugar,
and 3 tabespoonfus burnt sugar srup add beaten whte of 1 egg and favorng.
HITE AKE ITH HO O ATE MARSHMA O I ING
1 cupfus sugar cupfu butter
2 cupfus sfted four 1 cupfu m
2 heapng teaspoonfus ba ng 4 egg whtes
powder avor to taste
ream butter and sugar together wth a for add m and four, graduay
sftng the ba ng powder n wth the ast of the four fod n the stffy beaten
egg whtes, and favor.
Icng
2 cupfus granuated sugar cupfu water
teaspoonfu cream tartar, 2 egg whtes
scant ca e chocoate
14 marshmaows
Bo sugar and water unt t threads whe the sugar s coo ng, beat the
whtes of the eggs when about stff, add cream of tartar beat unt very
stff ay marshmaows on top of the beaten eggs and pour the srup over,
beatng a the tme unt stff enough to pe up on the ca e met the choco-
ate spread thny over the marshmaow cng wth a ca e nfe.
MRS. I IAM S. U RERTSON.
IORBA DE PERISOARE SOUR SOUP ITH MEAT BA S
Add to a good stoc a tte rce, onon cut fne, some ctrc acd (emon
uce or a tte sauer raut ud may be used nstead), and a tte tomato
puree et ths bo unt the rce s neary coo ed add tte bas of forcemeat
and coo 10 mnutes add fne herbs chopped.
IORBA DE PUI U SMANTANA HI KEN SOUP ITH REAM
Bo some peces of chc en wth carrots, ceery, and onons, cut very fne
add a tte rce when a s we coo ed, thc en wth some cream, to whch
has been added some egg yo s, 1, 2 or more dependng upon the uantty of
soup when neary ready to serve, add emon uce accordng to taste.
MEDAI ON DE THON AN ARRANGEMENT O TUNA ISH
Tuna fsh whch has been boed s mnced and m ed wth mayonnase, to
whch has been added a tte geatn then t s formed nto round, fat meda-
ons and each one s covered wth mayonnase havng geatn n t on top of
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646 THE ONGRESSIONA OOK BOOK
ths may be added a decoraton of truffes and another coverng of geatn
Russan saad, made by m ng e ua amounts of cod coo ed carrot cubes and
potato cubes, cod coo ed peas and strng beans cut fne wth mayonnase, s ar-
ranged on the patter and the medaons are paced on top and around geatn
cut n fancy shapes s put around the patter for decoraton. It s served wth
mayonnase or tartar sauce.
ANETON A 'ORANGE OUNG DU K ITH ORANGE
The duc s are roasted very uc y n a casseroe unt ncey browned then
some uce or e tract of vea and whte wne (sec) s added a cover s put on
the casseroe so that now they may ba e sowy when the duc s thoroughy
coo ed and ta en from the casseroe, the uce s straned and to t add orange
and emon uce and fnay orange peeng, whch has been cut fne and m-
mersed n bong water. Ths sauce s put around the roast, and aso uarters
or sces of orange, peeed and seeded, are used for garnture.
SE E DE EAU OR O SADD E O EA
Roast a sadde of vea sowy n a covered casseroe when thoroughy done,
remove a the bones and cut the fet and meat n sces as reguar as possbe
and arrange perpendcuary, puttng between each sce Soubse sauce and
truffes cut fne cover wth Mornay sauce and grated Parmesan cheese put n
the oven to brown. th ths s served the uce from the roast and aso a
vegetabe dsh. In Bucharest, Rumana, the vegetabes are usuay carrots,
green peas, strng beans, and potatoes. In rance, cucumbers a a creme and
asparagus are used. Soubse sauce s an onon sauce and Mornay sauce s whte
sauce wth the yo s of eggs and cheese added.
BA AROIS AU HO O AT HO O ATE BA ARIAN REAM
Put 1 cupfu of m , 6 egg yo s, 170 grams (6 ounces) sugar, 200 grams (7
ounces) chocoate, and 10 grams ( ounce) geatn on the fre when the m -
ture commences to thc en e cream, pour nto a bow after t has cooed,
add ter (1 pnt) of whpped cream put nto a mod and on the ce.
ff, Amercan egaton.
RUSSIA
Prom PRIN ESS ANTA T ENE. granddaughter of the ate Presdent TT. 9. Grant, and gven
to her by Madame otroff, wfe of Admra otroff. who was Ade-de- amp to the
ate zar of Russa.
HI KEN A A RUSSE
Ta e 2 to 4 sprng chc ens we trussed and ceaned rub them over wth
four and sat and f them wth the foowng stuffng: 24 tearus s, we
crushed, 2 or 3 tabespoonfus butter, 1 to 2 egg yo s, and 6 tabespoonfus
parsey. Be sure a these ngredents are we m ed together. Then roast
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A ORITE DISHES O A NATIONS 647
the stuffed chc ens n pound of butter when ready, serve them wth meted
butter n whch a good uantty of tearus crumbs have been m ed. Ths
butter s poured over as a sauce. Ths w serve 6 persons.
STURGEON A A RUSSE
Scad 3 or 4 pounds of sturgeon cean t wash t n severa waters and et
t stand for 1 hour covered wth a thc ayer of sat put n a arge saucepan
pound of butter, 1 tumber of Madera, 1 tumber of sat water n whch
cucumbers have been sated, 1 aure eaf or bay eaf, and a sma bunch of
parsey put the sturgeon nto the saucepan, cover t, and brase t on a sow
fre before servng, ta e the fsh out and add to the ud contents of the
saucepan a sauce whch s made as foows: 1 chopped ceery, 1 chopped parsey,
some chopped sat cucumbers, some capers, a few oves, about 8 pc ed mush-
rooms, 1 tabespoonfu tomato puree, spoonfu butter and spoonfu four
et the contents of the saucepan and the sauce bo up once. The sturgeon s
served on a dsh wth a ths sauce poured over t and some horse-radsh, cut
or rather scraped nto thn rbbons, heaped on the top. If there s no sturgeon,
one can use any other bg fsh nstead. Ths serves 6 persons.
RANBERR KISSE
ean 1 pounds of cranberres put them nto a saucepan wth water
enough to have, together wth the uce, 6 tumbers of ud crush the cran-
berres we and stran them ta e 1 tumber of the uce and m nto t we
2 teaspoonfus potato four ta e the rest of the uce the other 5 tumbers of
t bo t wth pound of granuated sugar when st bong, pour nto
ths uce the uce n the other tumber wth the potato four, m ng we the
whoe tme, and et t bo up once more. It s then ready to serve. Ether
eat t hot or cod and cream s served wth t. or ths sse raspberres, red
currants, bac currants, or bac berres may be used, but the sugar must be
added n proporton to the sweetness of the berres.
B EU A A KROGANO
ut 2 pounds of fet of stea or rump stea nto thn, ongsh strps put
them on the fryng pan wth sat and pepper, 1 onon, chopped fne, and 1
tabespoonfu butter fry the meat unt t s a good brown coor. In the
meantme ma e the foowng sauce: Met 1 tabespoonfu butter nto a sauce-'
pan add 1 tabespoonfu four, and m thoroughy so as not to have any umps
the fre must not be too hot add 2 tumbers of hot stoc , m ng a the tme
unt the sauce gets brown add 1 teaspoonfu ready-made mustard, a tte
orcestershre sauce, 2 tabespoonfus sour cream, and 1 tabespoonfu puree
tomato. hen ths sauce s ready, put the meat whch has been fred nto t
and et t stand, cover wth a d, for hour n the oven. Then t s ready to
serve. Ths serves 6 persons.
GOURIE S KAIA KASHA
Ta e 5 tumbers of cream add 1 tumbers of semona and bo t add
pound of sweet amonds, chopped fne, t pound of wanuts, sheed and
ceaned, nch of a vana pod, tn of greengages, and tn of aprcots
add sugar to taste m a we together put nto a pe dsh cover wth bread
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648 THE ONGRESSIONA OOK BOOK
crumbs put n the oven unt t s brown on top sft over the top cng sugar
and ether put t under a gr or pass a hot ron over t unt the sugar forms
a carame. It s then ready to serve. Ths serves 6 persons.
ISH UT ETS ITH MUSHROOM SAU E
Ta e a fsh, f possbe, a rver fsh, of about 3 or 4 pounds remove a the
bones and mnce t fne add to t pound of the soft part of bread the bread
must be soa ed n cod water before for about 10 mnutes pepper, sat, and 2
tabespoonfus thc cream pass the whoe through a mncer brea nto the
center of ths whoe mass 1 egg and m t we together form cutets of about
1 fnger thc and of an obong shape and about 4 nches ong ro them n
bread crumbs and fry them n butter on a fryng pan. hen ready, they must
be a nce ght brown.
Mushroom Sauce: Ta e 4 to 6 mushrooms, dred ones f possbe put them
nto a saucepan wth 2 whoe onons and a far amount of water bo them
for 1 hour pass ths mushroom bouon through a seve. In the meantme
ta e tumber of four put t n a fryng pan wth 2 tabespoonfus butter and
fry t unt t s brown add to ths the mushroom bouon and tumber of
sour cream bo the whoe we and pass through a coander add sat to taste
and the mushrooms chopped fne. hen servng fsh cutets, pour the sauce
over them on the dsh. Ths serves 6 persons.
BORS H ROM ITT E RUSSIA
Put 3 pounds of meat n a saucepan wth 9 tumbers of cod water add to
t 2 onons, 2 carrots, 2 parsnps (a these whoe), and 2 raw beets cut nto
ong narrow strps put the saucepan on the fre (not too hot a fre) and brng
t to bong pont remove t from the fre for 5 mnutes put t agan on the
fre and et t bo we a second tme remove the parsnps from the soup and
add of 1 whte cabbage, chopped very fne, and 3 sced tomatoes to the
soup et t bo agan add 6 peeed, raw potatoes to the soup and tumber
of puree tomato str we and bo for the ast tme ta e out the meat, cut t
nto arge cubes, and repace t n the soup. Serve a cube of meat and 2 tea-
spoonfus of sour cream wth each pate of soup. aure eaves and bac pepper
are a good addton to the soup. Use the same uantty of sat as for ordnary
consomme. Ths serves 6 persons.
rom MADAME MISHTO T:
B IN I PAN AKES
1 pounds four 5 eggs
1 uart m 1 ounce yeast
pound butter Sat and sugar to taste
Dssove the yeast n warm m and pour nto deep pan, addng of
the four when we m ed, set n warm pace for 1 to 1 hours beat the
yo s of the eggs and the butter thoroughy add wth the remanng four and
sat to sponge when t has rsen we, m ng and settng to rse for another ,
to hours when we rsen, add beaten whtes of eggs and fry n sma pans
wth a tte butter, ta ng ony 1 spoonfu of sponge at a tme and spreadng
wth butter before turnng over to brown on the other sde. The "bn" shoud
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A ORITE DISHES O A NATIONS 649
be very thn, amost as thn as sheets of paper. Sour cream, drawn butter,
fney sced smo ed samon, and fresh beuga cavar shoud be served wth
"bn."
BORS H SOUP ROM SOUTHERN RUSSIA
2 pounds rch soup meat 5 to 8 tomatoes
1 pounds beets About pound ham bone
pound fresh cabbage 5 tabespoonfus sour cream
2 tabespoonfus four negar, sat, pepper and bay
t pound butter eaves, to sut taste
8 to 10 deep pates of water
ut the meat nto convenent-szed peces, such as can be served afterwards
n the soup put to bo to ma e reguar whte bouon whe ths s coo ng,
prepare separatey the foowng: hop some onons very fne and fry n
butter add to ths the beets cut n thn, ong strps et the beets coo for
some tme n uncovered saucepan add fney cut turnps, carrots, and 2 tabe-
spoonfus soup stoc when the vegetabes are ute coo ed, add the cabbage
that has been chopped very fne, as for coe saw, and when ths s sghty
coo ed, add the four and coo a tte more. About 1 or 1 hours before
servng, when a the vegetabes are fuy coo ed, add the bouon, pourng t
through a very fne straner or stranng bag wash off the coo ed meat and add
to the soup, ettng the whoe bo over a sow fre wthout puttng d on the
pot. At the same tme the ham bone shoud be added wth a few grans of
aspce and the bay eaves. Haf an hour before dnner, add the tomatoes,
fney sced, and ust before servng remove e tra fat off soup and add sour
cream.
To mprove favor ust before servng, add any cod fow, such as duc or
chc en, sced thn, together wth potatoes and beans.
GO OUBT
1 to 2 pounds stea 1 medum-szed onon
to pound suet pound butter
pound rce A tte four
1 medum-szed head cabbage 2 gasses bouon
pound tomatoes Some ce or a gass of water
pound sour cream Sat and pepper to taste
oo rce n doube boer so that each gran remans separate pass stea
through meat grnder 3 or 4 tmes unt very fne and m wth rce remove
eaves from cabbage head scad cut away the hard porton, beng carefu not
to brea or puncture eaves sprn e wth sat and pepper- pace 1 tabespponfu
of the prevousy prepared meat and rce on each eaf ro up, tuc ng n
the ends so that the fng w not fa out n coo ng some persons te the
ros wth heavy cotton thread, whch s removed before servng ro each
"gooubtzy" n four pace together as cose as possbe n s et pour meted
butter over them coo n oven or on top of stove, turnng occasonay so that
they w be we browned on a sdes when brown, remove from s et from
butter remanng n the s et prepare a rather thc sauce of tomatoes and
sour cream havng paced the "gooubtzy" n a deeper pan, pour the sauce
over them cover and coo n oven or over sow fre for 15 mnutes, bastng
occasonay wth sauce to eep from burnng.
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650 THE ONGRESSIONA OOK BOOK
SA ADOR
rom HON. E ERSON A ER , e -Mnster to Savador from the Unted States:
RI O ES PRESIDEN IA
Bo unt thoroughy coo ed the desred amount of beans coo and chop
fne wth meat chopper favor accordng to taste wth sat and pepper hot
meted butter must be poured over the beans fry n hot butter or rsco
serve hot. heese and hot toast must be served wth beans.
GREEN ORN TAMA ES
Use 1 ear of corn for each 2 tamaes. To ma e 10 tamaes, ta e 5 ears of
corn, 1 pound of fred bacon, 4 eggs, 4 ounces of butter, 4 ounces of sugar, and
sat to taste grate the corn and stran t through a stoc straner m wth
bacon, ground after fryng grnd eggs and m a together ta e ether hus
of corn or banana eaf, wash we put n the hus 1 tabespoonfu of the
m ture or more f arger tamaes are desred wrap the m ture and te both
ends wth corn hus s or banana eaf put n a deep pan and pour over them
hot or preferaby bong water coo over a sow fre for 15 to 20 mnutes.
Serve hot or cod.
IGINDA OUGUE BOI ED MEAT OA
or a gven number of peope grnd enough por or beef we done wth
the desred number of tomatoes, onons, green peppers, pepper, garc, capers,
oves, sat, and bread crumbs after these have been ground together add 1
egg, we beaten m thoroughy ro around a hard-boed egg pace n
ether buttered paper or n a cheesecoth to eep the shape desred pace n
hot bong water bo unt thoroughy coo ed sce and serve ether hot
or cod. Tomato or other sauce, accordng to taste, may be used, and t s
we to garnsh wth ettuce or parsey and pmentos.
The Paace of the Presdent, Savador.
BO AS DE OPE HEESE A ERS
To the desred amount of we grated cheese, add the whte of an egg or
eggs f many bocas are desred the egg shoud be beaten unt stff m
thoroughy wth the cheese, to whch s added a tte sat, pepper, and Tabasco
sauce, accordng to taste ths s spread on thn s uares of bread or on wafers
and browned n a very hot oven. It must be served hot.
The Amercan egaton, San Savador.
GASPA HO O D BREAD SA AD
ut stae bread nto thn sces pace at the bottom of a dsh that can
be used at the tabe prepare asde a dressng of ove o, vnegar, water, and
sat wth ths soa the bread after the bread has been soa ed, add tomatoes,
green peppers, onons, garc, pepper, papr a, and a few drops of Tabasco sauce,
accordng to taste these ngredents shoud be ground and put over the soa ed
bread, and may be used ether coo ed or raw, as desred. Each pece of bread
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A ORITE DISHES O A NATIONS 651
must be covered wth the sauce. It s better to prepare ths recpe some tme
before t s to be used.
Savador ountry ub, San Savador.
STU ED BANANA RITTERS
Bo the bananas but not unt they are very soft add ether mnced beans,
chc en or beef, we done f beans are used, they must be mashed and then
fred n butter or rsco f chc en or meat s used, t shoud be ground and
then used as stuffng for the banana serve wth cream cheese. red beans
may be used or served aone wth the cream cheese on toasted wafers. If the
stuffng for the bananas s to be chc en or meat, t shoud be seasoned ac-
cordng to taste, wth capers, onons, etc. The frtters may be round or
obong as preferred they shoud be fred n bong rsco or butter, or they
may be ba ed n a sow oven, addng sugar and cnnamon, accordng to taste.
Internatona ub, San Savador.
AMBRA TAMA ES
oo as much dry corn as the uantty of tamaes desred the corn
shoud be coo ed unt t has become very tender then grate and stran
corn, season wth butter, cnnamon, and sat, and coo over a sow fre unt
somewhat frm ta e enough of the m ture to f a tamae n the shape of
a pum stuff t wth ether prepared chc en or por , we coo ed, and season
wth rasns put nto green corn hus s te and pace n a deep pan pour
over them bong hot water and coo over a sow fre for 15 to 20 mnutes.
Serve hot or cod.
asno Savadoreno.
RI O E BEAN SOUP
Bo whte utter beans unt we coo ed mash, season, and add 3 wne
gassfus of sherry to each dozen hepngs of soup to thn, add 1 pnt of bong
m and butter to each dozen hepngs. hc en vers chopped very fne
add favor to the soup. Serve hot wth brown bread toast.
Hote Nuevo Mundo, San Savador.
US AT AN BAKED RI E
Grate ether chc en, por , beef, fsh, crab meat, or tur ey wth suffcent
seasonng of onons, tomatoes, oves, capers, a tte sat water, green peppers,
and a few sces of potatoes mnce and thoroughy m have rce we boed
sprn e wth ether butter or rsco and put n we-greased ba ng dsh put
a ayer of rce n bottom and then one of the fng, over whch must be
sprn ed grated cheese and a ayer of a we-beaten egg, .another ayer of rce,
the meat fng, and grated cheese cover ths wth another beaten egg ba e
n a hot oven for about 15 to 20 mnutes serve hot.
Restaurant Savoya, San Savador.
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652 THE ONGRESSIONA OOK BOOK
SIAM
rom PRIN ESS DAMRAS, wfe of the Samese Mnster:
SIENG- HI SOUP
Samese sauce (f unprocurabe, Sugar
Magg sauce or sat) Garc
Sprng onons ard
Parsey Por
negar at
ver ater
Kdneys
ut up por , fat, and ver nto sender peces about 1 nch ong after
havng removed and dscarded tough ayers of the dneys, cut dneys nto
sma s uare peces ma e 4 or 5 .sashes horzontay and vertcay on the outer
surface put ver and dneys nto a pot of bong water for about 5 mnutes
throw away the water pace the ver and dneys on a pate pee the garc
cut and cean sprng onons and parsey put ard nto a pot when meted,
add the garc when garc s yeow, put por , fat, and hot water nto the
pot when water s bong, add vnegar, Samese sauce or Magg or sat add
sugar, accordng to taste when stoc s suffcenty coo ed, add ver, dneys,
onons, parsey, and pepper.
RIED ANTAU BEANS
1 pound por wth fat 4 ounces ard
1 pound prawn Samese sauce (or Magg sauce
1 pounds antau (f unpro- or sat)
curabe, rench beans) 1 ounce sugar
4 ounces garc
ut por and fat nto 1-nch peces remove she of prawns cut up nto
sma peces pee garc and fatten the ernes put ard nto a pan when
ard s meted, put garc n when garc s yeow, put n por str we
unt suffcenty coo ed put n prawns add Samese sauce or Magg sauce
or sat sugar accordng to taste put n beans when prawns are neary coo ed
do not overcoo the beans.
GO D DROP AKES
Egg yo s Sugar
our
Ba e the four et t reman n oven for about 5 mnutes beat yo s of
eggs m the four wth the yo s ma e sma bas put of ths m ture
put the sugar nto a pot add some water when water s bong, drop these
bas nto the bong sugary water serve wth treace when they are coo ed.
rom ED ARD H. OPTUS, e - ounseor of the Samese egaton:
HOT URR OR A MEATS
Scrape the whte nut of 2 cocoanuts add 1 pnt of hot water crush pup
by hand stran and thus obtan the whte cocoanut m .
1 pound chc en or other meats 2 teaspoonfus shrmp paste
cut nto peces about 1 nch Severa hot ches or peppers
ong 1 teaspoonfu papr a
3 ernes garc Sat and sugar
1 arge or 2 sma onons Other spces to favor
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A ORITE DISHES O A NATIONS 653
Put chc en or other meat nto pot pound a other ngredents n a
mortar stew a together genty n a porton of cocoanut m , addng more
m unt chc en s we coo ed curry shoud not be thn or watery, but
of a moderatey thc consstency serve separatey wth boed rce and wth
other dshes such as fred sat or smo ed fsh.
HI I RE ISH
3 teaspoonfus sat shrmp paste 3 ernes garc
Severa hot ches me, uce of
Pound m ture we n mortar to form a paste add uce of me serve
ths wth boed fsh, fred, sat or smo ed fsh, or coo ed vegetabes and rce
as the bass of a meas.
UNION O SOUTH A RI A
rom MRS. ERI HENDR K ouw, vfe of tho Mnster of the Unon of South Afrca to
the Unted States:
BOBOTIE
Ta e 2 cupfus of boneess mutton bo n 1 cupfu water for about 15
mnutes put asde the ud mnce the meat fney m wth t 12 ground
amonds chop 2 onons fney fry n 2 dessertspoonfus of butter add ths
to the mnced meat soa 1 sce of bread n the ud whch was set asde
add sat and pepper to taste add to the mncemeat m 1 dessertspoonfu
of good curry powder wth the uce of 1 emon, 1 egg, and 1 teaspoonfu
sugar add to mnced meat put the whoe nto a pe dsh ba e for 15 mnutes
pour over the top 2 cupfus of m beaten up wth 2 eggs favored wth a.
tte sat f orange eaves are obtanabe, pa e 5 or 6 of these n the ba ed
mnce ba e once more unt the m and egg coverng hardens and has a
rch brown coor serve hot.
PUMPKIN RITTERS
Ta e 2 cupfus of s uashed boed pump n add 2 tabespoonfus four, 3
beaten eggs, and some sat fry n a pan wth butter sprn e the frtters wth
sugar and cnnamon when done serve hot.
SPAIN
Approved by MADAME . P. DE ARDENAS, wfe of Hs E ceency, Senor Don de ardenas,
the Spansh Ambassador to the Unted States:
E O IDO MADRI ENO SPANISH O IDO
1 o (2 o pounds) of Garban- 2 chc ens
zos (Spansh beans) 4 por sausages
1 o (2 o pounds) round of 2 Morcas (bood sausages)
beef and shan 1 whte cabbage
o O o pounds) of Aves 4 Ice s
ham 1 onon
o (I o pounds) of whte 2 carrots
bacon Some saffron, f ed
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654 THE ONGRESSIONA OOK BOOK
Soa the Spansh beans overnght n warm water and sat bo ne t mornng
n water the meat and bone et bo for a whe s m and move pot asde
so that t may contnue to coo sowy add the ham, bacon, and chc ens. As
soon as the water ceases to bo, dran the beans that have been soa ed n
water and add them to the pot contanng the ngredents pace ths agan
over the fre aow t to bo s m once more add the ee s, carrots, and
1 whoe onon wth 2 coves stuc nto t et t coo over a sow fre. ut
the cabbage, wash, and bo n water coo n a separate pot together wth
some of the grease of the cocdo and a few cupfus of broth cover the pot
pace n the oven unt the broth s party consumed. hen the cocdo s
ready and seasoned, stran the broth and ma e wth t whchever soup s
desred. Rce or vermce s the most common. Bo the por and bood
sausages separatey add to the cocdo a few mnutes before removng the
broth, so as to ma e t more tasty.
Serve the cocdo on a chna dsh and arrange as foows: Pace the cabbage
at both ends of the dsh put the beans n the center pace the sausage
around the cabbage on top put the bacon cut n peces and potatoes, boed
n the cocdo broth pace the meat on top of the Spansh beans, and by the
sde of ths, the ham and chc ens. ut and pace convenenty each of these
serve wth t a thc tomato sauce. Ths serves 10 persons.
ARRO A A EN IANA PAE A
(A Un uey Spansh Dsh)
2 tabespoonfus o or ard pound rce
2 sma onons 3 peces garc
2 tomatoes Some parsey, ground pepper,
1 arge sweet red pepper (cap- cayenne pepper, sat, saf-
scum) fron
2 tabespoonfus green peas, or ater as needed
artcho es, carrots, etc.
or the above-specfed uanttes of vegetabes and seasonng, chc en,
f not too sma, w be suffcent, or rabbt, 1 pound mutton, or anythng
smar whch may be convenent. ry the garc (ths may be omtted f
dstastefu), the onons, and the tomatoes add the parsey, pepper, cayenne,
saffron and the vegetabes (peas preferred), strrng we, to avod burnng.
ean the chc en, or other meat or fsh prepare beforehand now pace t
n the vesse, addng the necessary sat and water, hot or cod et the whoe
bo unt tender. hen suffcenty tender, measure the sauce to nsure that
t uadrupes the voume of rce to be used for 1 cupfu of rce, there shoud
be 4 cupfus of ud. Shoud there not be suffcent ud, add more water
put n the rce and the sweet red pepper n ayers, aowng them to bo for
e acty hour, wth the casseroe uncovered from the tme the rce starts to
bo. Str eveny to avod burnng add sma uanttes of water as re ured.
ta ng care that t does not eave the rce too ud when fnshed. To be
we coo ed, the grans shoud reman perfecty separated.
Rte Hote, Madrd.
ASTI IAN HI KEN
ry n ard a tte am and 2 peces of chc en wth some cut onon, mush-
rooms, and a few eaves of aure ta e care not to aow t to stc add
some fresh tomatoes n sma peces et t fry serve wth fred bread.
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A ORITE DISHES O A NATIONS 655
RO UETS ROM MADRID
hop up chc en ma e a soft sauce wth butter, four, and m , m ng
wth the chc en unt a paste s made et t coo ro nto bas ro bas
n egg wth fne bread crumbs fry n ard.
rom EON. OODEN H. HAMMOND, e -Ambassador to Span from the Unted States:
Note. Upon recept of the re uest of the ongressona ub, the matter
was brought to the persona attenton of Hs Ma esty, e -Kng Aphonso III,
who furnshed the recpe gven beow.
rom Hs MA EST , the e -Kng of Span.
TORTI A A A ESP ANO A SPANISH OME ET
ut the potatoes n sma sces fry n great uantty of ard dran
through a straner add the necessary sat and butter pace n a fryng pan
soa the potatoes n the butter over the fre for a mnute pour on them
the eggs, we beaten, strrng whe they curde when curded, turn the omeet
over unt ready use a sow fre do not eep omeet n the pan onger than
necessary so as to prevent the egg from hardenng. It shoud be served soft
and ucy.
S EDEN
rom MADAME . BOSTROM, wfe of the Mnster from Sweden:
ABBAGE ITH MIN ED MEAT KA DO MA
oo rce n bouon unt haf done separate the cabbage eaves remove
heavy stems and parbo the eaves ta e e ua parts of mnced raw meat
(preferaby vea) and rce m we and season pace 1 spoonfu of m ture
on each eaf and ro eaf around t, fodng over the end of the eaf pace
the ros of cabbage and meat cose together n 1 ayer nto a pan whch
has n t a generous pece of butter season sghty add a tte bouon
and t shoud be added fre uenty and the ros aowed to coo n a sma
amount of the uce for 2 hours brown the uce by addng soy or burnt sugar
thc en wth four and cream serve hot wth the gravy and potatoes.
GRIDD E AKES
2 eggs ream, a tte of
1 cupfu m coffee cupfu four
2 tabespoonfus butter, meted Sut and sugar
M ngredents et stand 2 hours fry on grdde unt ght brown, usng
butter for fryng.
POOR A A IERS ATTIGA RIDDARE
hte bread, stae 3 tabespoonfus sugar
2 tabespoonfus cnnamon 2 tabespoonfus four
2 cupfus m
Soa stae whte bread n a m ture of m , sugar, four, and cnnamon
fry n butter unt ght brown serve wth am or strawberry or raspberry
preserves.
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656 THE ONGRESSIONA OOK BOOK
HI KEN SOU E:
Grnd the breasts and vers of 2 fows about 7 tmes wth some cod butter
and 1 yo of egg pass t through a fne seve m 1 whoe egg, a tte
sat, pepper and 22 tabespoonfus cream whpped very stff put the cream
n a tabespoonfu at the tme grease a mod wth some cod butter sprn e
wth potato four and bread crumbs put the m ture n the mod cover
mod wth d put n a pan wth water ba e n oven for 1 hour serve warm
wth creamed mushrooms, red currant ey, and some nd of potatoes.
MEAT BA S
2 pounds mnced raw vea or 1 egg
beef 2 fney chopped and browned
3 coffee cupfus m onons
coffee cupfu cream Sat, whte pepper, and a tte
2 raw potatoes, grated sugar
M the above ngredents thoroughy ro nto bas fry n butter n
an ron pan use a thc enng of four and cream for the gravy serve wth
creamed potatoes, carrots browned n butter, and peas.
rom HON. RORERT OODS Buss, e -Mnster to Sweden from the Unted States:
BAKED ORANGES
Bo 6 oranges unt they are soft, ta ng care that they are aways covered
wth water do not bo too uc y or s ns w brea ths w ta e from
3 to 4 hours test by prc ng wth a for . ut oranges n haf, pace them
n fary deep pan pour over them a srup made of 3 cupfus granuated sugar
and 1 cupfu of the water n whch the oranges were coo ed. It w ta e
a few mnutes to ma e the srup. After the srup has been poured over the
oranges, pace about 1 teaspoonfu of meted butter on each orange cover
the pan and coo sowy on top of the stove, bastng the oranges from tme
to tme wth the srup coo unt the oranges begn to get cear. Ths w
ta e about 1 hours.
Mas. RORERT OODS B ISS.
BI R DBERG
ubes of fet de bceuf are peppered, sated, and fred uc y n butter
e ua uanttes of boed potatoes and fney chopped onon are fred to-
gether they are ad n ayers, 4 on a pate, and served wth raw yo s of
eggs.
BI INDSTROM
Good, mnced beef s m ed wth yo s of eggs, fney chopped onon, po-
tatoes, beetroot, and whoe capers pepper and sat accordng to taste they
are fred uc y n butter and served wth fred potatoes.
KA DO MAR
The stuffng s made of mnced beef (mutton s used n Norway) and por
together, rce boed n m , yo of egg, fney chopped red onon, sat, pepper,
sugar, accordng to taste, and rch m (haf m and haf cream). The stuffng
shoud not be made too thc . arge cabbage eaves are haf boed n water
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A ORITE DISHES O A NATIONS 657
and ta en up n order to et the water run off the thc part n the mdde
of the eaves shoud be cut away the stuffng s roed up n cabbage eaves,
whch are ad n a buttered pan and fred unt they get a nce brown coor on
both sdes. They are aded and brased wth good thn meat sauce or cream
sauce.
Grand Hote, Stoc hom.
I ETS DE SO ES G DENE REDEN
oo the fets wth whte wne, wth a base consstng of a few mushrooms,
crushed tomato, a fsh favorng, and a shaot when they are coo ed, dran
the fets, stran the base, reducng t to a sod add doube cream reduce to
about three- uarters and pour over t fresh butter sauce serve on a pate
surrounded by a border of Duchesse potatoes. The fets must be garnshed
wth peces of fresh obster, mushrooms, and truffes gazed n the oven.
SA ADE GHAN ES IKE HORS D'GEU RES
ut fresh tomatoes n arge peces add musses, shrmps, a tte green
saad cut n arge peces, a tte chve, and parsey, cut very fne m a ths
wth a saad sauce and a tte Russan cavar. Ths saad shoud be served
very cod.
MOU ES A A REDEN
Saute the musses wth a m ture of chopped vegetabes, a tte thyme,
and a very tte bay eaf when the musses are sauteed, mosten wth a tte
whte wne when coo ed, dran the musses stran and reduce to a sod add
a tte doube cream and a very tte sodfed meat uce serve the musses
n ther shes wth a sauce and parsey chopped very fne.
. Gydene reden, Stoc hom.
TOURNEDOS A ENTINOISE
Saute fet of beef (tournedos) and pace on croutons garnsh wth new
carrots and potatoes cut nto peces the sze of hazenuts and pace on stuffed
ettuce put a tte tart fed wth puree of creamed chestnuts on the beef
and a ayer of truffes on top add a good rench sauce.
Preparaton of the rce: Saute chopped onons and rce n butter prevousy
measure the uantty of rce n a recpent f to the top ref the recpent
twce wth cear consomme season garnsh et come to a bo put n the
oven, we covered coo for 17 mnutes decant crush the rce wth a for ,
addng sma peces of butter.
SAU E MARE HA E POUR POISSON SAU E MARE HA E OR
ISH
Dce the mushrooms and saute n butter add crushed tomatoes and shaots
chopped fne thn wth whte wne reduce and add a tte meat ey (gace)
and butter season.
SAU E GER AIS POUR POISSON GER AIS SAU E OR ISH
oow the precedng recpe, addng shrmp whch has been coo ed put
through a seve and shrmp tas whch have been dced.
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658 THE ONGRESSIONA OOK BOOK
SAU E RAN AISE REN H SAU E
Reduce a good base of vea, a tte good tomato sauce add butter season
wth cherv and chopped parsey add emon uce.
SAU E GOURMET
oow the precedng recpe, pus a tte mustard. The two sauces are
served wth fred or ba ed fsh, or wth roasted or broed meats.
I ETS DE POISSONS TOU OUSAINE
Prepare uenne of ee s, onons, ceery, and stems of parsey. Saute n
o unt vegetabes are we coo ed cut a arge uantty of tomatoes nte
good-szed peces and put n the uenne sauteed n the o as above add a
good base of fsh to ths add a tte garc and a sprg of saffron saute a
ths n fresh butter and season. Add sauce and serve whe hot.
I ETS SO ES MANON
od the fets and stuff wth Moussene sauce poach on a we-seasoned
base arrange n a rng n a tmbae garnsh the mdde wth fresh noodes or
spaghett add a whte wne sauce and shrmp whch has been coo ed and
straned season wth a gass of champagne.
I ETS APRI E
Dp the fets n meted butter ro n bread crumbs press and cut n
s uares dot wth butter and bro arrange the fets on haf-bananas peeed
and coo ed n butter serve at the same tme a saucer of Ravgot sauce.
TOURNEDOS ROSSINI
Saute a thn s'ce of goose ver n butter add ayers of truffes. Sauce:
dem-gace wth Madera wne.
HATEAUBRIAND BORDE AISE
oo heart of fet of beef, ayers of marrow, and chopped parsey. Sauce:
hopped shaots, mgnonette, pepper, thyme, and bay eaf add red wne:
bo down add dem-gaee stran and add sauce.
NOISETTES DE EAU HE REUSE
Garnsh artcho e bottoms add puree of mushrooms covered wth a ayer
of truffes and potatoes cut n the sze and shape of hazenuts. Serve wth ght
Pergeau sauce.
ES A OPPE DE EAU INGARA
Prepare uenne of ham, tongue, mushrooms, and truffes saute n butter:
add Madera wne add haf-sodfed tomato sauce wth essence of tarragon.
I ET DE EAU MASSENA
Garnsh artcho e bottoms add Pergeau sauce and ayers of marrow
poached on the fets.
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A ORITE DISHES O A NATIONS 659
PI A OR PI AU A A TUR UE
ut n sma peces the meat from the eg or shouder of mutton ma e
a ragout we seasoned wth curry serve rce a a reoe at the same tme.
Ths dsh may be served wth a good cream sauce favored wth curry.
Opera Karen.
S IT ER AND
rom I MUMI: MARO RTER, wfe of the Mnster of Swtzerand to the Unted.States:
S EET A IS PENO HI
ash the vegetabe cut n haves bo sghty dran the water decatey
put n pyre dsh arrange we sma peces of grated cheese on t and put
n oven unt "goden." The same dsh s made wth ceery or endves.
BRI E ETS S ISS OOKIES
pound butter our
3 whoe eggs 2 emon rnds, grated
pound of sugar, scant
Ma e a dough amost ud str we and put wth a spoon nto the
"brceet ron." The "brceet ron" s somethng e a waffe ron, or "fer
gauffres." The coo es must be goden brown on each sde, and they eep a
ong tme n a tn bo .
HEESE TOAST ENTREE DISH
Ma e a rch thc sauce wth butter, 3 spoonfus four, wth pound of
good Swss cheese when amost cod, add the yo s of 4 eggs m we
wth ths m ture cover both sdes of bread sced n the shape of a payng
card and dp n the whpped whtes of the eggs fry n deep hot fat serve
very hot.
OOKIES OR TEA OR TO EAT ITH THE PRE EDING RE IPE
1 pound four 2 egg yo s
M pound butter 2 emon rnds, grated very fne
pound sugar
M we to ma e a dough ro t to nch thc cut n shape pant
t wth some yo s of eggs put n the oven unt goden coor.
O D POA HED EGGS AS ENTREE
Poach some eggs n bong water to whch some vnegar has been added.
hen poached, put the eggs n cod water decatey or on the marbe top
tabe prepare nce round toasted "croutons" put a sce of tomato on each
pece, then the egg cover wth a tte mayonnase decorate wth some crumbs
of boed ham serve n a fat dsh. Ths s ovey for a ades' uncheon.
E UISITE PUDDING
pound sweet butter pound chocoate
1A pound confectoners' sugar
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660 THE ONGRESSIONA OOK BOOK
Met sghty the butter str t to cream add tte by tte the susar and
meted chocoate me't chocoate wthout water coat a mod wth ady fngers
dpped n rhum, pour the cream and put on ce serve the ne t day and pour
on t a cod thc custard.
S ISS AKES MER EI ES
6 eggs teaspoonfu sat
1 pnt doube cream our
1 teaspoonfu sugar
Beat the eggs we and add sugar, sat and cream add enough four to ma e
a stff dough turn the m ture on to a we-foured pastry board and ro as
thn as possbe cut nto strps and fry to a goden brown n deep fat sprn e
wth puverzed sugar m ed wth a tte cnnamon.
RASPBERR MOUSSE
M n a bow 4 tabespoonfu's granuated sugar, 4 egg whtes and yo s and
1 arge cupfu of raspberry uce str we wth a for set on the fre whp to
prevent the bong and to thc en. hen thc , pour n a gass bow serve
cod,
EA KIDNE S SAUTES
ut vea dneys n sma peces wth scssors put n fryng pan wth butter
and roast them sghty. After 2 or 3 mnutes, powder them wth four str wth
for a few mnutes add a tte "bouon" or warm water so as to ma e a thc
gravy add sat, pepper, a tte mustard, and a sma gass of Madera or whte
wne or cognac serve. To be very good ma e the dsh rapdy and serve at
once.
TURKE
Recpes approved by Hs E E EN , MR. AHMET MUHTAR. the Tur sh Ambassador:
rom MRS. MARK . BRISTO , wfe of Admra Brsto, e -Hgh ommssoner to Tur ey:
PI A THE NATIONA TURKISH DISH
Ta e 4 teacupfus of rce rnse t we dran bo 8 teacupfus of water
wth a pece of butter the sze of an egg or 8 teacupfus of bouon when bo-
ng, add the rce cover wth a d et bo on a bg fre for 10 mnutes put
the pan on a moderate fre and eave the rce bo unt the surface w have
some hoes and no water w reman. Never str wth a spoon. hen there s
no water remanng, ta e the pan off the fre add 2 bg spoonfus of meted
butter cover the pan wth a cean coth put the d over and eave for 10
mnutes on hot ashes. After hour str wth a spoon, not before eave for
another hour then serve.
GEORGIAN SHASH IK ROASTED MUTTON AU ASIAN DISH
ut n peces soft parts of mutton and mutton fat add sat and pepper put
the whoe n a stone pan. every pece very cose to the other, addng between
each pece of mutton a pece of onon or garc add some vnegar, not much, or
sour whte wne and saad o et t marnate for a coupe of hours. Ta e out
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A ORITE DISHES O A NATIONS 661
the peces, put them on a nap n strp the meat from the onon, and other n-
gredents, and strng on a meta pn or wooden stc , puttng one pece of mut-
ton, one pece of mutton fat and a pece of raw eggpant, and so on. Ten mn-
utes before servng, roast over hot coas. After one sde of the stc wth the
shash s ready, turn over and roast the other sde serve on a dsh wthout
ta ng out the meta pns or stc s may be roasted n a smpe pan e a beef-
stea .
ABBAGE SOUP SHIE RUSSIAN DISH
Bo whte bouon, water wth meat ony after havng ta en off the foam,
add a "bou uet" of dfferent herbs, some sat, and put the pan on the edge of the
oven prepare some cabbage cut n fne peces, the eaves ony wrng through
a nap n cut sma peces of onons and put them n bong butter or fat
add the cabbage prevousy wrung roast and str the whoe unt the cabbage
gets red and soft add some mashed tomatoes, some four, and roast agan. One
and one-haf or two hours before servng, add the cabbage n the ftered bouon
as we as pepper and eaves of aure. Put n ths soup meat and pace on the
fre add some sour cream and bo agan before servng.
BIRDS IN HA ING DISH
Spt brds open as for brong and to 1 dozen sprn e dozen sma red
peppers cut fne wth scssors pace n dsh, breast down, wth sat to taste on
each brd pace 1 nch s uare of butter, then pour n teacupfu of broth, or
hot water cover and steam unt butter s meted add the foowng prepara-
ton: Put n a tumber 2 tabespoonfus of orcestershre sauce, uce of 1
emon, and f tumber wth port wne. After coo ng for hour, add 2 cans of
sma mushrooms. If brds are young, about 2 hours' tme w be re ured to
coo them. hen thoroughy coo ed and ust before servng, add 1 teacupfu
cream thc ened wth four.
URUGUA
rom MADAME ARE A, wfe of the Mnster of Uruguay to the Unted States:
REO E HUMITAS
12 tender corn ears, grated Tomatoes
O Parsey
hopped onon Sat
Pepper Sugar
ry corn n m ture made of o, onon, pepper, tomatoes, parsey, sat, and
sugar add m unt t coo s we and unt thc enough not to spread n
the pan. hen there s frut, add peaches and pears put n a we-buttered
Pyre pan powder some grated bread on t add a tte butter put n oven
for a few mnutes serve n same pan.
UIMBO EGGS
Beat 6 egg yo s unt they stffen put n we-buttered muffn mods coo
for about hour n a medum oven. Meanwhe ma e 1 pnt of sugar and
water srup cover eggs wth the srup, when they are coo ed eave eggs n
srup at east 6 hours before servng.
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662 THE ONGRESSIONA OOK BOOK
rom The Pan-Amercan Unon:
PU HERO THE ASSI O A PODRIDA, URUGUA AN ST E
Put beef bones, together wth a pece of beef, n water sated to taste bo
1 hour, s mmng from tme to tme add part of the vegetabes, namey,
turnps, ceery sta s, carrots, and green onons or ee s, and bo another hour
add potatoes, corn on the cob, and a uarter or haf of a green cabbage bo
about '2 hour more add severa peces of roastng pump n and sweet potatoes,
haved bo agan unt the atter are tender. The tota tme re ured to coo
ths famous dsh, whch cosey resembes a New Engand "boed dnner," s
from 3 to 3 hours. Serve the broth as soup, and the vegetabes and meat n
a arge patter, ether as the second course or as the pece de resstance, as de-
sred.
ARBONADA MEAT AND EGETAB E STE A A URGUA ANA
ry 1 or 2 onons n ove o and, when goden brown, add a tte fney
chopped ceery, parsey, wth tomato sauce, and stoc to cover, coo ng the
whoe unt tender add meat, beef or amb, cut n medum-szed cubes cover
tghty and et smmer when the meat s haf-coo ed, add potatoes cut n
sma cubes and about 1 cupfu of rce. Do not str the m ture whe rce
s coo ng sha e the saucepan, nstead, to eep from stc ng, addng stoc or
water unt coo ed garnsh wth parsey and serve n arge patter as a fary
dry stew.
REAM TURNO ERS OR TARTS, URUGUA AN ST E
Ta e 2 fu pounds of wheat four, 1 cupfu of u ewarm m , teaspoon-
fu of sat and pound of butter m the four wth the m , addng 2 or 3
tabespoonfus butter, unt a soft, smooth dough s obtaned nead for 20
mnutes unt the dough can be roed out very thn ro spread thoroughy
wth butter and fod at the mdde, repeatng the procedure unt the butter
s a used ro n a smooth, thn ayer, cut nto peces the sze desred, and
f each wth a thc cream custard, onng edges of pastry wth u ewarm
water. ngs can aso be made of fney mnced meat, unce, or other con-
serve. ry turnovers n deep fat or ba e n the oven.
ENE UE A
rom StfOMTA ARMEN TERESA GRISANTI, daughter of Seffor Dr. aros . Grsant, e -
Mnster of enezuea to ashngton:
STU ED HEESE
ut a sma s uare out of the top of an Edam cheese and remove the n-
teror wth a nfe, ta ng care to eave the rnd whoe. Ths she s soa ed
n hot water the nght before the cheese s to be stuffed. The ne t day the
stuffng s made as foows: ut up a chc en and pace n a s et wth
pound of butter, cupfu of ove o, a sma onon, chopped very fney, and
sat to season when these ngredents have coo ed unt they are ute soft,
add pound of rce and coo we about 20 mnutes before servng, stuff
the cheese rnd wth ths rce and chc en pace n a hot oven n a porcean
ba ng dsh. hen the cheese s ute soft, remove and serve n the same
contaner.
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A ORITE DISHES O A NATIONS 663
HI KEN SA AD
Ta e 1 chc en, 1 can of peas n butter, 1 sma ar of pc es n mustard, and
1 can of asparagus parbo the chc en cut nto very sma peces add to t
some vnegar and o cut the tps off of the asparagus and eep for trmmng
ma e some mayonnase m one-haf wth the chc en, the peas, pc es, and
the asparagus pace n a saad dsh cover wth the remanng porton of the
mayonnase adorn wth the asparagus tps.
HI KEN AND ORN PUDDING
M 1 can of corn wth 1 gassfu of m add 1 oaf of bread soa ed n
m , 2 beaten eggs, sat, sugar, and 2 ounces of butter aternate ayers of ths
m ture wth a parboed chc en unt a s used n fng a ba ng dsh. Pace
n oven.
MEAT SOUP
hop fney pound of meat, m wth 2 eggs, 2 tabespoonfus of four,
and 2 tabespoonfus of butter prepare a broth wth a necessary condments,
such as sat, pepper, etc., and 1 egg when the broth has reached the bong
pont, ths m ture of meat s graduay strred nto the broth.
TORTA DE O OTOS BAKED RESH ORN
Grate 12 ears of sweet corn and stran through a coander add 3 eggs, 2
ounces of butter, t pound of grated cheese, 1 pnt of m , sat and sugar to
taste pace n a ba ng dsh whch has been we buttered and ba e.
rom HON. I IS . OOK, e -Mnster of the Unted States to enezuea:
MONDONGO SOUP
6 uarts water 1 cabbage, cut n peces
1 foot (caf or o ) 36 sma bas of masa, about
1 pound trpe the sze of a marbe
pound ham, cut n sma Sat, and a very tte vnegar
s uares orcestershre sauce to taste
1 apo (not ceery, but a nd of 6 tomatoes, chopped
yam), cut n s uares 1 arge onon, chopped
1 name (another nd of yam), 1 cove of garc, fred n a tte
cut n s uares fresh, sweet ard and straned
1 pump n, cut n s uares nto the soup
4 carrots, sced 1 bou uet contanng ceery,
1 cupfu garbanzos (chc -peas), parsey, ee , and a sprg of
soa ed overnght n sated mnt
water
Masa s dred corn, ground and formed nto a compact mass, round, about
the sze of a tenns ba. It s used for a nds of thc enngs, crusts, etc., and
s sod n the mar et by the ba.
The day before the soup s needed the trpe and foot shoud be washed
thoroughy and wth great care n water and emon put them on to bo, n 6
uarts of cod water, over a sow fre a day. The onger they are coo ed the
better some coo them sowy a nght, too. If not coo ed through the
nght, put them n a coo pace for the nght, and the ne t mornng agan set
them over a sow fre wth the bou uet about 2 hours before servng add the
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664 _ THE ONGRESSIONA OOK BOOK _
ham, vegetabes, garbanzos, sat, vnesar, orcestershre sauce, and masa.
Serve very hot. Shoud there be any eft, ths soup s even better reheated.
DE ASIANG SANTANA of aracu.
SAN O HO DE GA INA Boed hc en
(A avorte Dsh n the Paace of the Presdent)
1 pound potatoes 1 arge fat fow
1 pound ham 3 uarts water
24 sma bas of masa, about 1 bou uet (parsey, sprg of
the sze of a marbe mnt, ee , ceery)
1 arge onon 1 handfu rce
2 carrots 1 arge apo, cut n haf
1 turnp 1 name, cut n haf
Sat and pepper 1 arge cabbage
Put the chc en to coo n 3 uarts of cod water wth the bou uet, onon.
carrots, and turnp when the chc en s partay coo ed, add the ham and
other vegetabes, the handfu of rce and the bas of masa season to taste:
serve the chc en and ham, carved, n one hot patter, the vegetabes n an-
other, and the soup wth the masa n a tureen. A pece of chc en and a por-
ton of ham and vegetabes are paced n each soup pate and covered wth
the soup.
DE ASIAHO SANTAUA.
HA A AS THE NATIONA HRISTMAS DISH O ENE UE A
100 prepared banana eaves Thyme
1 arge fat fow Sage
1 pound por 2 tabespoonfus vnegar
1 pound onons 1 spoonfu wne
1 pound tomatoes 1 spoonfu sugar
1 pound carrots 4 drops Tabasco sauce
1 pound rasns Masa, 40 bas, sze of a tenns
1 botte oves, sma ba
1 botte mustard pc es, sma Onoto, a reddsh-yeow coorng
10 eggs, hard-boed and sced to tnge the masa
Sat por fat used for ardng rsco or fresh sweet ard
3 coves of garc . Twne, thn and very strong,
aure eaves shoema ers' nen thread
Parsey w do
oo the fow and por n sated water wth carrots, 1 onon, and pepper:
when coo ed, cut n sma peces, emnatng the bones ma e the foowng
stew: ut the pound of onons n sces and fry n ard or rsco when
s'ghty brown, add the tomatoes, peeed and chopped the coves of garc.
chopped, the vnegar, wne, sugar, aure eaves, parsey, thyme and sage.
chopped when we coo ed, add the chc en and por thc en wth a tte
masa masa s dred corn, ground, and formed nto bas the sze of tenns bas,
and sod n the mar et add the Tabasco sauce coo for a short tme to aow
the chc en and por to absorb the favor of the seasonng.
ean the banana eaves, whch have been prepared by hodng over the fre
ong enough to soften them they are bought n the mar et aready prepared:
dry wth a towe and grease them we wth ard or rsco prepare the masa
by addng sat and onoto dssoved n ard, and suffcent ard or rsco to ma e
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A ORITE DISHES O A NATIONS 665
t soft enough to ready spread on the eaves wth a nfe. The preparaton
of masa must be so thn that the green of the eaf shnes through t pace n
the center of the masa some of the stew, dotted wth peces of the sat por
fat, cut about the thc ness of a woman's thumb and 1 nch ong add rasns,
peces of pc e, stoned oves, and sces of hard-boed egg cover wth an-
other eaf aso spread thny wth the masa and doube over the four sdes, ma -
ng a pac age of 7 to 8 nches s uare by 1 nch or 1Ms nches thc . These
pac ages must then be covered wth more eaves n such a way as to eep
a water from penetratng to the stew. hen thoroughy covered, te wth the
twne. Ths must be done ery securey, tyng the pac age both ways four
tmes.
Then put the haaeas to bo n bong sated water bo for 2 hours or
onger, unt they fee sghty puffy to the touch ta e out of the pot and dran
n a wre bas et when dry, eep n a coo pace unt needed. Heat the.
uantty re ured n sghty sated bong water. hen thoroughy heated, cut
the strngs, and sp the haacas from the eaves to a heated patter and serve
mmedatey.
Ths uantty ma es about 20 haacas. The e act uantty of ard or
rsco cannot be gven, as some masa needs more than others have penty
on hand, as the masa must be soft enough to spread easy.
hen eggs are used, the haacas w eep a few days n a coo pace, but
f they are omtted, the haacas w eep ndefntey. The banana eaves
mpart a dstnct favor to the haacas.
SKNOKA DE ASIANG SANTA NA.
UESO DE PINA PINEAPP E OA
1 arge and ucy pneappe 14 eggs, very we beaten to-
1 pounds sugar gether (whtes and yo s)
Burn suffcent sugar to ma e enough carame to coat a mod grate the
pneappe: put t n a fne coth and press out the ast drops of uce ma e a
srup of the sugar and pneappe uce there shoud be about 4 to / pnts
when coo, beat the srup tte by tte nto the beaten eggs pour nto a
round smooth mod, coated wth carame, and coo n arger receptace hodng
water to the eve of the ueso. The mod for the ueso must be uncovered
and hgh enough to prevent the water from enterng. It must coo n a very
sow oven unt ute frm. It must not bo at any tme, as bong woud
run t eep n ce bo and unmod when needed on a crysta or porcean
patter. It may be ept for 2 or 3 days n the ce bo . A enezuean sweet
dshes are very rch, very sweet, and decous.
SENORA DE ASIANG SANTANA.
UGOS A IA
Approved by DR. EONIDE PITAMI , Mnster of ugosava to the Unted States:
AN I
Ta e a pot of 1 gaon sze f t wth water up to three-fourths when the
water reaches the bong pont, put n an estmated uantty of sat add 1
pound of buc wheat four after coo ng ths about 15 mnutes, ta e a cean
wooden stc and ma e a hoe through the ump n the pot from the top to the
bottom coo t for 15 mnutes more pour a the water out of the pot m
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666 THE ONGRESSIONA OOK BOOK
the ump as ong as there appears any dry four f four seems too dry, pour
from tme to tme, whe m ng, a tte hot water over four, so that four s
mostened a over. hen the ump s thoroughy m ed, there shoud appear
sma bas, caed "zcanc" ta e pound of bacon cut t nto sma peces
dssove t on fre pour over the zcanc, whch you have ready n a dsh but-
ter may be used nstead of bacon, f desred. It s a custom of Sovenes to have
zcanc for the ast mea n the evenng of the ast day n the year.
SERBIAN SA AD
1 good-szed eggpant, or 2 sma cupfu ove o
ones 2 tabespoonfus vnegar
6 green peppers Sat, bac pepper
Ba e eggpant and peppers n the oven as you woud ba e potatoes remove
the outer s n from both, aso the seeds from the peppers chop eggpant and
peppers rea fne add ove o, vnegar, season wth sat and pepper to sut
the taste m a we and eep n a coo pace unt ready to use. Ths s a
summer dsh and may be used as hors d'oeuvres, or as saad wth a warm or
cod roast..
GIU E H
1 pound amb chops cupfu uncoo ed rce
1 pound por chops 1 pounds potatoes
5 pounds fresh tomatoes 2 pounds dry onons
6 green peppers 6 o ras
1 eggpant Sat, pepper
2 tabespoonfus ard
hop onons fne, or pass them through the meat grnder cover bottom of
roastng pan wth chopped onons wash tomatoes cut them n sces crosswse
pace of t on top of onons wash rce and spread over tomatoes pee and
sce potatoes and pace them on top of rce put a ayer of chops ne t to
potatoes, aternatng por and amb wash and pee eggpant, cut n cubes of a
medum sze remove pup from green peppers and cut n fne rngs add the re-
manng haf of tomatoes cut o ras and pace on top of tomatoes sat and
pepper to taste sprn e wth ard cover the pan and pace n the oven ba e
on a fary strong fre for about 50 mnutes remove the cover and fnsh ba ng
on a smaer fre for 20 mnutes onger.
SARMA
1 head sauer cabbage 1 dry onon
1 pound round stea , ground 2 tabespoonfus ard
1 pound por , ground 2 tabespoonfus four
cupfu uncoo ed rce pound bacon
1 egg Sat, pepper
ut out carefuy eaf by eaf off cabbage remove the hard stem put one
eaf on top of the other spread neaty on a pate chop onon fne and brown
t n ard m 2 nds of meat add fred onons brea n the egg put n
washed, uncoo ed rce season wth sat and pepper fry the whoe m ture to
a turn put n each of the cabbage eaves 1 tabespoonfu of meat thus pre-
pared ro eaf round the meat tuc n the sdes to prevent eaf from unro-
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A ORITE DISHES O A NATIONS 667
ng arrange one by one n a casseroe cut bacon n sce nch thc , pace t
n between the ros have the whoe mmersed n water put casseroe on a
sow fre. hen partay done, pace 2 tabespoonfus of ard n a fryng pan
when warmed, add 2 tabespoonfus of four and brown t add 1 cupfu of bo-
ng ud from the casseroe coo for a few mnutes pour over the cabbage
eep on coo ng sowy for 30 mnutes onger. are shoud be ta en that the
ros eep ther shape, therefore a strrng shoud be avoded.
SAUER ABBAGE
Ta e 6 heads of best wnter cabbage remove the outsde eaves where
damaged wash we arrange cabbage n croc , puttng heads cosey together
sprn e tabespoonfu of sat over t mmerse the whoe n fresh water
pace a tght cover (wooden by preference) over the cabbage to eep t con-
stanty under the water ths may be easy accompshed by pacng some
weght over the cover eep the croc n a pace wth the temperature not
ower than 76 . for the frst wee . hen suffcenty sauer, remove to a
cooer pace. abbage thus pc ed w eep n good condton throughout
the wnter.
ITO A EREMONIA AKE
2 cupfus whte wheat, n grans 1 pounds powdered sugar
3 cupfus chopped wanuts 1 teaspoonfu vana n powder
1 cupfu chopped amonds
Bo wheat for 2 hours, changng water every hour dran the water
spread grans over a cean towe eave overnght to dry. Pass the grans
through a meat grnder ta e a arge m ng bow add nuts, amonds, and
sugar aternatey favor sugar wth vana s ueeze nuts, amonds, and sugar
we nto the gran unt the whoe s ust 1 paste. Ths s best effected f
m ng s done wth fngers nstead of wth the spoon. Dsh t out on a patter
smooth out the surface by means of a cean nap n sprn e thc y wth
favored sugar, whch soon becomes gazed from the mosture of the ca e. Ths
ca e s made n Serban homes on the "Sava Day," the patron sant of the
homes. A tabespoonfu of the ca e s offered the guest, but more generous
hepngs are permtted.
rom HON. OHN D NE . PRIN E, Mnster to ugosava from the Unted States:
GNO HI A A ROMANA
cupfu butter 2 cupfus scaded m
/4 cupfu four 2 egg yo s
cupfu cornstarch cupfu grated cheese
teaspoonfu sat
Met butter when bubbng, add four, cornstarch, sat, and m graduay
coo 3 mnutes, strrng constanty add yo s of eggs, sghty beaten, and
cupfu of cheese pour nto a buttered shaow pan and coo turn on a board
cut n s uares, damonds, or strps. Pace on a patter sprn e wth reman-
ng cheese and brown n oven.
MRS. OHN D N . E PRIN K.
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668 THE ONGRESSIONA OOK BOOK
HO O ATE MOUSSE
2 s uares unsweetened choco- tabespoonfu granuated
ate geatn
cupfu powdered sugar 1 teaspoonfu vana
1 cupfu cream cupfu sugar
3 tabespoonfus bong water 1 uart cream
Met chocoate add powdered sugar and graduay 1 cupfu cream str over
fre unt bong pont s reached add geatn dssoved n bong water, sugar,
and vana stran m ture nto a bow set n a pan of ce water str con-
stanty unt m ture thc ens fod n the whp from remanng cream mod
pac n sat and ce et stand 4 hours.
Ms. OHN D NE R PRIN E.
ANGE AKE
8 egg whtes cupfu four
1 teaspoonfu cream of tartar teaspoonfu sat
1 cupfu sugar teaspoonfu vana
Beat whtes of eggs unt frothy add cream of tartar and contnue beatng
unt eggs are stff: add sugar graduay fod n four, m ed wth sat and sfted
4 tmes add vana ba e 45 to 50 mnutes n an unbuttered ange ca e pan.
After ca e has rsen and begns to brown, cover wth buttered paper.
MRS. OHN D NE E PRIN R.
HI KEN A A PAPRIKA
2 young chc ens, cut n peces 1 tabespoonfu papr a
1 pound of raw onons, cut fne spoonfu four
50 grams fat, roasted yeow
Use a pnch of sat n ter of water pace n a pot and steam for ,
hours very sowy. Ths may be served wth potatoes.
Amercan egaton.
PITTA ITH MEAT
Ta e 1 pound of four and a tte sat add water enough to ma e a not
thc paste wor t we together and dvde t nto 2 parts and et t stand
for a tme spread the paste on a whte coth on the tabe and ma e t as thn
as possbe, about as thc as thn paper dry a tte sprn e wth a tte
meted fat fod paste n a s uare n a tn dsh and n the center put the foow-
ng ngredents: One pound of mnced caf meat wth a tte onon add sat
and pepper and cover over wth the other haf of the paste e a cover and
sprn e wth fat ba e hour cut nto sma s uares and serve warm.
Amercan egaton.
POU ET EN O OTTE
Dress and haf roast a medum-szed chc en n a fryng pan fry sma
s uare peces of smo ed ard and bacon before the ard gets yeow, put nto t
carrots same sze as bacon, sma dressed round potato, e Parsenne, peas,
and strng beans fry t together unt t gets a ght coor put the haf-roasted
chc en n a fre porcean chc en pot, the fred vegetabes and bacon over t
cover t and fnsh n oven.
E cesor Hote, Begrade.
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A ORITE DISHES O A NATIONS 669
BIS UE D'E RE ISSES
Put a tte sat, umme, and parsey nto a bg pot of bong water ta e
50 ve ecrevsses pu out the strng dran throw them n the bong water
and coo them 15 mnutes ta e meat out of the tas and scssors cean 10
bodes crush very fne the rest of the bodes and shes and bo t out wth
e ua uanttes of butter unt the butter gets red sp off butter put bouon
to the remans and bo 15 mnutes pass through a fne trough, a har seve, or
towe ta e haf of the ecrevsse butter, 1 teaspoonfu four, 1 gass of sherry,
1 gass of cognac et t get a tte brown and put t n the soup bo agan and
bnd t wth 3 yeows of eggs. The 10 cean bodes are to be fed ether wth
rce and peas or wth a farce of chc en vers f they are fed wth rce, ma e
sma dumpngs of the farce when servng, put a tas and scssors, dumpng
and stuffed bodes n the soup and put some of the remanng ecrevsse butter
on top to ma e t oo nce. Ths serves 10 persons.
E cesor Hote, Begrade.
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670 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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AMP, MESS, AND OUTDOOR OOKER
Mrs. ran . Emerson, wfe of the e -Governor of yomng, donated a
number of the camp coo ery recpes for whch the ub ac nowedges ts than s.
The ub aso wth than s gratefuy apprecates the Mess recpes whch were
donated by Ma or Genera B. . heatham, e - uartermaster Genera of the
Army, and by Rear Admra hares Morrs, e -Paymaster of the Navy.
AMP IRE O EE
1 tabespoonfu coffee, fresh, to 2 cupfus cod water for each
each cupfu person
Put coffee n water brng to a bo pour n 1 cupfu cod water brng to
bo agan remove at once from fre pour n 1 cupfu cod water eep very
hot, but do not bo agan.
hat goes n a coffeepot Another savor st harder
That bos besde the tra To e pan
ater carred from a sprng Sunshne brea ng through the couds,
In an od tn pa. nd and a dash of ran.
A fm of ashes, a twg, Kndred sprts wth you,
A yeow eaf or two, Gypses, f you pease,
Obvous components these Bo the coffee by the tra
Of the brew. Underneath the trees.
MRS. DEN ER S. HUR H, wfe of ongressman hurch ( aforna).
O EE OR 100 PERSONS
1 pound coffee 2 gaons bong water
1 cupfu cod water Sat, pnch of
Dvde the coffee nto 2 e ua parts pace each pound n a separate bag
use sat bags f desred pour the cod water over the 2 bags 2 or 3 hours be-
fore servng pour the bong water over them ust before servng pace over
fre add sat et come to a bo serve at once.
MRS. MARTIN A. MORRISON, wfe of e - ongressman Morrson (Indana).
O OA OR HO O ATE (1 Gaon)
3 to 5 ounces cocoa or choco- 4 ounces evaporated m
ate 1 gaon water, scant
5 ounces sugar
Bo the water add the cocoa contnue bong for 5 mnutes add the
m and sugar to taste whp sghty wth a wre beater before servng
serve hot.
HEESE EGGS OR AMP
Prepare a heavy cream sauce pace n a ba ng dsh drop nto ths as
many eggs as one w need to serve the sauce shoud ust cover the eggs
671
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672 THE ONGRESSIONA OOK BOOK
pace over a sced or grated cheese put the cheese nto hot oven to brown
coo the eggs unt they are of the consstency of poached eggs. Ths recpe
may be used over an open fre f one can mprovse a doube boer, as the
m scorches easy.
S A OPED EGGS ITH HAM (100 Men)
15 dozen eggs 12 pounds ham, boed, chopped
1 pound m fne
3 pounds four 1 pound butter
2 pounds crac ers Sat and pepper to taste
Bo the eggs hard remove the shes cut nto uarters or eghths pace
the butter and four n a pan ma e a whte rou reduce wth hot water unt
t becomes the desred thc ness season to taste remove from fre and, when
party cooed, add the m pour a tte sauce n a cean ba ng pan, a ayer
of eggs, a ayer of chopped ham, and a ayer of crac er crumbs repeat ths
unt the pans are fed dot wth a tte butter ba e n a medum oven for
about 15 mnutes or unt browned.
TO BARBE UE A PIG OUTDOORS
1 sma pg (or amb) 2 or 3 tabespoonfus of cayenne
gaon vnegar pepper
4 cupfus sat
K and dress the day before coo ng a pg weghng about 30 or 35 pounds
use a tte sat overnght dg a pt n the ground about 1 foot deep and 4 by 5
feet ay 4 or 5 ron rods across bud a fre of hard wood (hc ory gves the
best coas) near by put fne coas n pt to get t warm, ready for the pg
spt pg wth hatchet or a down each sde of bac bone through the rbs and
head ta e out brans wpe off a bood and see that s n s cean ay fesh
sde down on rods put sma coas under wth a shove eep a very sow
heat for 6 hours f brown and tender by then, turn over by ta ng hod of the
feet and turnng have ready a mop, made by ta ng a stc about 30 nches
ong and a strp of whte coth wrap and te around one end, ta e scssors and
sash coth up about 3 nches heat 1 uart of cder vnegar and 1 tabespoonfu
of cayenne pepper n a stew pan mop the fesh sde of pg often unt s n
s crsp and meat s hghy seasoned. Don't spare vnegar, sat, and pepper
ta e up when thoroughy coo ed ft and chop on board the bone and meat, f
to be served to a crowd ths s best sced f served at the tabe, ether hot or
cod f not seasoned enough, pour over more m ture.
MRS. ED ARD . Pou, wfe of ongressman Pou (North arona).
TO BARBE UE A SA MON OUTDOORS
Ta e any arge-szed Aas a-Pacfc Samon orporaton samon remove the
bac bone sat a over put n s ewers about 6 nches apart wth 2 s ewers
down at the end of the ta prepare 2 peces of wood by 1 nches wde and
3 feet ong pace one of the sats at the bac and one at the front of the fsh
na sats sody together wth the fsh between pace end of stc n ground
before an open fre but of wood wthout any ntch, ether n or outdoors ay
fesh part of fsh before the sow baze from 1 to 3 hours turn the bac of
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AMP, MESS, AND OUTDOOR OOKER 673
the fsh to the open fre wthn 20 mnutes before ta ng from the fre. Ths
ast act of coo ng drves the o bac nto the fesh.
MRS. AREN E . DI , wfe of Senator D ( ashngton).
BARBE UE SAU E ( or 60 Men)
1 pound onons, browned to a 1 uart vnegar
crsp ounce red pepper
3 ounces sa t 1 can tomatoes
1 ounce gnger, nutmeg, aspce, 1 ounce satpeter
a combned
M thoroughy a the above ngredents carameze enough sugar to
bac en 1 uarts of water very bac pour the water over the whoe et
come to a bo set n a coo pace add 2 ounces of sugar after the m ture has
cooed.
BEE A A MODE ( or 60 Men)
20 pounds beef, fresh,'round, 3 gaons beef stoc
(bottom preferred) 1 pound carrots, dced
1 pound bacon or por 4 arge pc es, uartered
1 ound fat, butter preferred 2 cans tomatoes
1 pound four, browned n fat
ut the beef nto peces weghng about 5 pounds each cut the bacon or
por nto strps about the thc ness of the tte fnger and the ength of the
peces of beef, usng a narrow-baded nfe cut a st n each pece of the beef
parae wth the gran nsert about 4 peces of the bacon, roed n garc and
cayenne pepper, put 4 sces of pc e nto the st made n each pece of beef
ma e a gravy of the four, fat, and beef stoc coo sowy n a medum hot
oven for about 3 hours, or unt we done remove meat from oven sce across
the gran repace n the gravy coo a tte onger or sce and pace on a
patter wth the gravy poured over t serve wth hot gravy the gravy shoud
be very spcy season t we wth garc and bay eaves.
BEE A A MODE ( or 100 Men)
50 pounds beef 3 pounds onons
5 pounds carrots 2 pounds ceery
5 pounds turnps 4 pounds tomatoes
8 bay eaves 1 tabespoonfu aspce, sat,
1 teaspoonfu coves and pepper
Bone and cut the meat n 1-nch peces wash n cod water dran off the
water pace bac pans on the range wth beef drppngs when hot, add the
meat and brase unt haf done pace n a copper ette and brase off the
vegetabes the same as the meat add ths to the meat sce vegetabes con-
tnue to brase n the copper ette, addng a tte stoc , bay eaves, aspce,
and coves when near done, season and thc en wth rou or four thc enng
coo about 4 hours.
BEE OA ( or 60 Men)
12 pounds beef, fresh 1 pound four
3 pounds bread crumbs 1 or 2 uarts beef stoc
2 pounds onons, browned I/ pound bacon
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674 THE ONGRESSIONA OOK BOOK
Grnd the meat n a chopper brown the onons soa the bread n water
s ueeze out e cess water m the meat, bread crumbs, and onons together
season wth sat and pepper to taste ma e nto oaves about the shape of an
egg dvded engthwse pace n a ba e pan a few nches apart ma e a batter
of the four and beef stoc , rubbng ths over the oaves coo n a sow oven
pace a sce of bacon on the top of each oaf, f desred serve hot wth gravy.
BEE POT PIE ( or 60 Men)
10 pounds beef, fresh 3 pounds onons
10 pounds potatoes 3 pounds turnps
2 cans tomatoes, sma 3 pounds carrots
ut the beef nto 1-nch cubes pace n cod water and brng uc y to a
bo add turnps and carrots cut n 1-nch cubes bo unt these are neary
done add potatoes and onons cut n 1-nch cubes and the tomatoes season
wth sat and pepper to taste fnsh coo ng thc en sghty wth four batter
cover wth bscuts made from the foowng:
5 pounds four 2 ounces sat
1 pounds ard 5 ounces ba ng powder
HI KEN. RI ASSEE ( or 60 Men)
25 pounds chc en or od fows 12 eggs, hard boed
2 pounds butter 2 cans evaporated m
1 pound four 3 gaons beef stoc
Dvde each chc en nto about 12 peces of natura dvsons ma e a gravy,
usng 1 pound butter, 1 pound four, and the beef stoc pepper and sat the
chc en we ro n four fry n deep fat put t n the gravy when fred
dce the ceery season t we wth ceery sat aow to smmer unt done
before servng, add 2 cans of evaporated m and 1 pound of butter brea up
the chc en as tte as possbe when addng the butter and m , have the
gravy so thc that the butter w be ta en up by t and not foat on top serve
on a patter, wth or wthout rce.
HASH, HOP SUE ( or 60 Men)
4 pounds fat bacon, chopped 10 pounds turnps, coo ed and
fne chopped
1 gaon onons, chopped fne 1 ounce ch powder
10 pounds coo ed beef, coarsey 1 gaon soup stoc
ground . 2 cans tomatoes
3 cans corn
Pace the bacon n a arge pan put n the oven unt we rendered add the
onons fry unt haf done add the other ngredents ba e for 1 hour.
BOI ED NE ENG AND DINNER ( or 100 Men)
60 pounds corned beef 10 pounds carrots
40 pounds cabbage 5 pounds parsnps
10 pounds turnps 40 pounds potatoes
ash corned beef we pace n a ette wth 15 gaons of water brng t
to a bo et smmer for 3 hours, changng the water f necessary cut the
cabbage nto sma peces pee the vegetabes and cut n 1-nch cubes. hen
the meat s done, add the cabbage, carrots, turnps, and parsnps coo n stoc
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AMP, MESS, AND OUTDOOR OOKER 675
unt tender add the potatoes season when done wth a tte pepper eep
heated unt served coo about 5 hours.
BAKED PORK AND BEANS ( or 100 Men)
20 pounds beans /4 ounce mustard
2 pounds tomatoes, straned 1 uart srup
2 pounds sat por or ham fat, Sat and pepper to taste
dced
Pc over the beans to free them from stones and drt wash n 2 or 3
waters cover wth cod water soa for about 6 hours, a nght f possbe
dran off the water cover the beans wth cean cod water when they reach
the bong pont, reduce the steam pressure et smmer unt they can be
mashed between the fngers turn them nto 3 navy bean pots add the toma-
toes, mustard, sat, pepper, srup, dced sat por and bacon or ham fat
m t thoroughy pace n the oven ba e for about 8 hours, addng a tte
water occasonay.
STE , E RAN HO ( or 60 Men)
12 pounds meat, fresh, wthout 4 pounds cabbage, wth core n
bone and wth but tte fat, cabbage, cut from top to
cut n about 1 -nch cubea bottom, n uarters or
10 pounds potatoes eghths, dependng on sze
2 cans No. 3 tomatoes, or of head
6 pounds fresh tomatoes 3 pounds onons, sma pre-
3 pounds carrots, uartered ferred, whoe
engthwse Any vegetabes may be used
4 pounds turnps, sced across
gran
Pace the meat and such vegetabes as turnps, carrots, and tomatoes n a
arge pan of cod water brng sowy to a bo et smmer unt the meat s
tender add the remanng vegetabes season wth sat, ch coorado, comna.
and oregano coo unt done. A ngredents shoud be thoroughy coo ed
but not bro en nto peces n the coo ng the ud shoud cover a the sods
by about 1 nch and shoud not be a reddsh hue from the ch pepper and
tomatoes. The stew s mproved by addng a bunch of parsey chopped fne
ust before servng and a few sprgs of parsey for garnshng serve hot wth
whoe vegetabes as far as possbe.
TAMA ES ( or 60 Men)
8 pounds meat scraps 3 pounds mashed potatoes
1 pound corn mea 2 ounces sat
5 pounds four
Run the meat through a chopper season wth sat, ch pepper, oregano,
comna seed, and garc mosten wth beef stoc meanwhe, ma e a stff dough,
usng the four and potatoes ta e about of the dough ro on the tabe
about the thc ness of pe crust, usng the corn mea for dustng trm t on
the sde toward one ay on the edge a ro of the m ture a tte arger than
the tte fnger ro the dough about the meat and, when t meets, mosten
sghty wth water to ma e t hod together cut from the sheet of dough re-
manng repeat the operaton cut the ro n peces about as ong as sausages
fry n deep ard serve hot wth ch sauce.
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676 THE ONGRESSIONA OOK BOOK
ORKSHIRE PUDDING ( or 60 Men)
6 pounds four 1 ounce sat
5 ounces ba ng powder Pnch cayenne pepper
M a ngredents dry add suffcent four and water to ma e a dough some-
what softer than that used for bscuts drop the dough from the hand nto
the pan n whch beef has been roasted, eepng each handfu about 1 nch
apart ba e n a medum hot oven. The above recpe w be mproved by
addng 2 to 6 eggs, whpped to foam, to each pound of four used and by sub-
sttutng m for water.
HI KEN SA AD ( or 60 Men)
30 pounds chc en 1 uart vnegar
2 bunches ceery, dced 2 ounces mustard
I 2 pnts ove o 1 pound mashed potatoes
ash the chc en thoroughy pace t n bong water bo unt the
meat may be easy separated from the bones run the meat through the
chopper and, when cod, add the dced ceery m the mustard, ove o.
potatoes, and vnegar pour over the saad m we season to taste wth
sat and pepper ths may be served wth or wthout mayonnase dressng.
POTATO SA AD ( or 100 Men)
40 pounds potatoes 2 pounds pc es
5 pounds ceery 3 pounds dced onons
Mayonnase dressng Sat and pepper to taste
Bo the potatoes wth ther s ns on n sated water when cod, pee and
sce them very thn trm and wash the ceery thoroughy dce the onons,
pc es, and ceery very fne m wth the potatoes season wth sat and
pepper add of the mayonnase dressng before servng smooth the re-
mander of the dressng over the saad serve on a eaf of ettuce.
REN H DRESSING ( or 60 Men)
3 teaspoonfus sat 1 pnt cottonseed o
teaspoonfu pepper, cayenne 1 pnt vnegar
Put the sat, pepper and o n a dsh beat thoroughy when thc and
creamy, add sowy the vnegar. Ths dressng shoud not be poured over the
saad unt mmedatey before t s to be eaten.
SOUR REAM DRESSING OR S A ( or 60 Men)
1 pnt vnegar 2 teaspoonfus sat
1 pnt m teaspoonfu cayenne pepper
pnt o or 4 ounces of but- 4 teaspoonfus sugar
ter, meted 2 teaspoonfus mustard
Add the vnegar to the m add the o, and other ngredents, strrng
brs y wth a wre beater add to the saw ust before servng.
BEAN SOUP ( or 60 Men)
6 pounds beans, dry 5 pounds soup bone
7 to 9 gaons water or beef 1 pounds bacon
stoc
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AMP, MESS, AND OUTDOOR OOKER 677
Thoroughy cean and wash the beans pace them n the beef stoc n a
boer near the center of the range aow to smmer overnght. About 7 A.M.
add the soup bone and bacon bo unt about 10 o'coc , or unt the beans
have gone to peces and w pass through a coander reguate the amount of
stoc so that when the soup s ready to serve, there w be about 6 gaons
thc en wth a four batter season wth pepper and sat to taste serve hot wth
hard or fresh bread or croutons.
AMP SOUP
ary the camp menu by servng soup, made n the potato ette add wth
few e tra ngredents pour off the potato water mash the potatoes remove
them return the potato water to the ette add m and butter add ceery
sat and onon sat, or some of the dred ceery eaves whch have been prepared
and added to one's campng outft for favorngs.
REAM O ABBAGE SOUP ( or 60 Men)
6 pounds cabbage, chopped 6 gaons beef stoc
fne 1 pound fat, butter preferred
2 one-pound cans evaporated 1 pound four, browned n the
m fat
Bo the cabbage about 15 mnutes dran the water off add the beef stoc
coo about 1 hour thc en wth a four batter before servng, season wth
pepper, sat, and ceery sat to taste add the m reguate the amount of beef
stoc so that, when the soup s ready to serve, there w be about 6 gaons.
O STER STE ( or 60 Men)
12 No. 2 cans oysters 3 one-pound cans evaporated
5 gaons beef stoc m
botte orcestershre sauce
Dran off the uor thc en the beef stoc sghty wth a four batter add
the uor from the oysters brng to a bo season to taste wth sat, pepper,
and orcestershre sauce bo 5 mnutes reguate the amount of beef stoc
so that, when the stew s ready to serve, there w be about 6 gaons add the
oysters ust before servng.
SP IT PEA SOUP ( or 60 Men)
6 pounds spt peas 1 pound bacon, dced and
6 gaons beef stoc browned
1 pound four
Add the peas and the bacon to the stoc et smmer overnght thc en wth
a four batter season wth sat and pepper to taste reguate the amount of beef
stoc so that, when the soup s ready to serve, there w be about 6 gaons.
BAKED BEANS ( or 60 Men)
15 pounds beans, dry 5 ounces sugar, or
2 pounds bacon, dced pnt moasses
ash the beans thoroughy n cod water dran pace n cod water bo
15 mnutes dran agan pace a the ngredents n a boer or ar n 5 gaons
of hot water season wth pepper and sat to taste: bo for about 15 mnutes
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678 THE ONGRESSIONA OOK BOOK
cover wth a d ba e n a medum hot oven. If the beans are to be served for
dnner, the premnary coo ng shoud be attended to the precedng evenng, the
heat beng reguated so as to contnue coo ng sowy for the greater part of the
nght. Add water ne t mornng as re ured cover the beans about 1 nch f the
brea fast re ures a hot fre, the oven door to the beans shoud be eft party
open, so that the beans w ony smmer f the oven cannot be so reguated,
the beans shoud be paced on the range or mante where they w ony smmer.
It may be necessary to add water severa tmes n the course of the mornng
n order to eep the beans barey covered. By 10 o'coc there shoud be suff-
cent uce n the ette so that bubbes w rse to the surface as the beans
smmer hour ater the beans w be ready to serve remove to a pace when-
they w be ept warm serve hot wth some nd of saad water added durng
the coo ng process shoud be bong hot do not soa the beans n the summer,
as they may sour and have a bad favor.
ONIONS, STU ED ( or 60 Men)
15 pounds onons, medum sze 8 pounds meat scraps
3 pounds toasted bread 8 pounds bread scraps
crumbs
Pee the onons wth a sharp nfe remove the center from the stem end.
eavng a she prepare a dressng, usng the meat and bread stuff each onon
fu sprn e the toasted bread crumbs n a we-greased ba e pan pace the
onons n the pan, greasng the onons we over the top ba e 40 mnutes n a
medum hot oven serve hot wth ch or tomato sauce.
O'BRIEN POTATOES ( or 100 Men)
40 pounds potatoes 3 pounds cheese
5 pounds green peppers 2 pounds crac er mea
2 pounds four pound butter
1 pound shortenng 2 pounds m
ash and cover the potatoes wth cean water brng to a bo et coo
sowy unt they are done dran off the water when coo pee and dce them
n sma cubes ma e a cream sauce wth a whte rou reduced wth enough
water unt t becomes the desred thc ness add the m ast remove from
the fre pace n ba ng pans add the potatoes, grated cheese, and dced
peppers season to taste dredge wth crac er mea dot wth butter ba e n a
medum oven unt we browned.
ANDIED S EET POTATOES ( or 100 Men)
ash and scrub 60 pounds of sweet potatoes pace n a copper or ette:
cover wth fresh water brng to a bo coo unt tender when cooed, pee
and cut engthwse n orange- e shaped sectons pace n ba ng pans pour
over 1 pounds of sugar or gaon of srup sprn e wth cnnamon pour a
tte drawn butter or por drppngs over the top ba e n a moderate oven
unt we browned.
AMP RI E APANESE
ash rce n 5 waters pace n a arge ette whch can be covered tghty:
add for every cupfu of rce 2 arge cupfus of water bo vgorousy over a
drect baze unt the water has dsappeared, and the rce s perforated by sma
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AMP, MESS, AND OUTDOOR OOKER 679
hoes made by the rsng bubbes set bac steam for 20 mnutes every erne
w be separate and as fuffy as feathers. Aways purchase apanese rce, ob-
tanabe at a apanese store, f possbe use as a vegetabe wth fsh or wth a
meat stew, or m wth grated cheese. Rce curry s aways a most acceptabe
camp dsh.
APP E SAU E, OMING
Soa dred appes overnght e amne n the mornng and add 1 tabespoonfu
of dred raspberres for every uart of soa ed appes coo ong and sowy,
eepng we covered wth water sweeten generousy before servng.
BATTER AKES ( or 60 Men)
9 pounds four 9 ounces ba ng powder
2 pounds sugar 3 ounces sat
36 eggs
If possbe, ma e a batter of four, sugar, sat and eggs about 10 hours before
the ca es are to be made. ust before coo ng each porton of the batter, m
n the proper porton of ba ng powder serve hot wth butter or srup, or both.
ABINET PUDDING ( or 100 Men)
6 pounds preserved pneappes, 1 ounce cnnamon
peaches, or appes, chopped ounce grated nutmeg
1 dozen eggs pound butter
3 pounds m 5 pounds sugar
15 pounds stae bread or ca e 2 gaons water
Butter the nsde of cean ba e pans spread a tte of the chopped frut n
the bottom of the pan add a ayer of bread or ca e, cut nto sces sprn e a
tte of each spce and frut over each ayer unt the pans are fed beat the
eggs and sugar unt smooth add the water and m m ed add a pnch of
sat m we turn over the m ture nto the puddng et stand for 15 mn-
utes so that the bread or ca e w soa up the ud ba e n a hot oven.
AMP TAPIO A
Mnute tapoca Dred aprcots, prunes, or
peaches
Soa dred frut overnght add to tapoca coo sowy n a doube boer.
MRS. EANK . EMERSON, wfe of the e -Governor of yomng.
RHUBARB HIP ( or 100 Men)
60 pounds rhubarb 2 pounds m
5 pounds sugar 1 pound cornstarch
2 dozen eggs
Remove the eaves from the rhubarb wash, scrape, and cut the sta s nto
sma peces pace t n a copper ette pour over a tte fresh water brng
to a bo et coo at a smmerng temperature for about 45 mnutes or unt
tender when t s tender, add the sugar dssove the cornstarch n a tte cod
water add to the rhubarb sowy, strrng contnuay unt the cornstarch s
coo ed n and the rhubarb becomes the desred thc ness when party cooed,
add the m and pace n ba ng pans beat the whtes of the eggs unt stff
spread over the rhubarb ba e n a good heat for ubout 5 mnutes, or unt t s
browned.
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680 THE ONGRESSIONA OOK BOOK
RITTEN RE IPES
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IN A ID- ON A ES ENT- HI DREN OOKER
Such as have need of m and not of strong meat. HERRE S , 12.
GENERA TAB E
ud M , grues, broth, cear soups, beef, and frut uces.
Soft Soft-coo ed eggs, custards, m toast, ees made wth geatn and
un ets.
Sod ereas, eggs, meat, vegetabes, and desserts.
ght det for convaescents Thn dry toast, soft-coo ed eggs, fresh spnach,
ba ed potatoes, peas, carrots, meat broths, chc en, custards, and ce cream.
Never overcrowd an nvad's tray cover wth fresh nap n use danty
chna. rut uces and beef tea, though not especay nutrtous, are stmuants
to a poor appette. Aways cut toast thn and ma e crsp, athough one can
soften t wth a tte m or water. If dsease s contagous, wash dshes used
by the nvad and sterze them by bong n water.
A BUMENI ED MI K
cupfu m 1 egg whte
Put whte of egg nto a tumber add m cover tghty and sha e thor-
oughy unt we m ed.
Msa. GEORGE M. ousu, wfe of e - ongressman oung (North Da ota).
ARRO ROOT GRUE
10 teaspoonfus arrowroot Sugar and emon uce as re-
10 tabespoonfus cod water ured
teaspoonfu sat 5 cupfus bong water or m
Bend the arrowroot and cod water to a smooth paste add to the bong
water or m and et bo up once coo n a doube boer for 2 hours add sat
.stran and serve.
BAR E GRUE
5 tabespoonfus barey four 10 tabespoonfus cod m
5 cupfus scaded m Sat
Bend the barey four wth the cod m str nto the scadng m et t
bo up once, then coo n doube boer 20 mnutes season wth sat to taste
add sugar f desred and stran.
Mss MARE T. BGARDMAN, harman of ounteer Servce of Amercan Red ross.
BAR E ATER
1 tabespoonfu barey four Pnch of sat
1 teaspoonfu sugar
Bo n 1 uart bong water 15 mnutes stran favor f desred.
MRS. GEOKGE M. OUNG, wfe of e - ongressman oung (North Da ota).
681
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682 THE ONGRESSIONA OOK BOOK
BOUI ON
5 pounds round stea 4 medum carrots
1 pound beef ver 2 green peppers, seeds removed
2 arge sta s of ceery can tomatoes
ut everythng n peces add 5 uarts of water sat coo a day down to
2 /2 uarts stran ne t day s m and add 2 whoe eggs bo up once and
then stran.
MRS. GU DESPARD Gorr, wdow of the ate Senator Goff ( est rgna).
HI KEN BROTH
3 pounds chc en Pnch of pepper
1 teaspoonfu sat 2 tabespoonfus rce
3 pnts cod water
Thoroughy cean chc en remove the fat and separate at the onts put n
ette wth the cod water and et stand hour heat very sowy and et
smmer 3 hours s m off fat add rce and seasonng, f desred, and 1 sma
onon coo unt rce s soft stran f possbe, coo the day before usng and
et stand n coo pace remove a fat before reheatng. An od fow, not too
fat, s best for broth.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
HI KEN ESSEN E
2 eggs cupfu chc en stoc , thc
Sat and pepper Rce, tte of
Beat eggs separatey m together and cream add chc en stoc put nto
buttered cup cover the cup we wth a d set dsh over hot water bone
n a ette et steam for 20 mnutes add rce serve wth a dash of whpped
cream on top.
MRS. ROBERT I). ARE , wfe of Senator arey ( yomng).
OD ISH AKES IGHT
1 pound dry codfsh 2 uarts water, cod
6 eggs, beaten separatey 1 tabespoonfu parsey, chopped
teaspoonfu sat teaspoonfu pepper, bac
ash sat from codfsh cover wth water brng to bong pont dran
remove bones nnd shred add egg yo s sghty beaten, parsey, sat, and
pepper fod n stffy beaten egg whtes drop from spoon nto a sma uan-
tty of fat coo sowy unt ca es puff turn contnue coo ng unt they
are a decate brown.
MRS. HAR ES R. ONNE , wdow of the ate ongressman onne (Pennsyvana).
ORN MEA GRUE
1 uart bong water Pnch of sat
cupfu yeow corn mea
Str corn mea nto bong water add sat str unt smooth coo n ette
on bac of range for 2 hours or n doube boer 3 hours, eepng uantty of
water at fu uart. E ceent for dsordered stomach.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da Hu).
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IN A ID- ON A ES ENT- HI DREN OOKER 683
USTARD SO T
3 eggs, beaten separatey 1 cupfus m
3 tabespoonfus sugar Mapene, tte of
Sat, tte of
Scad m n doube boer pour m graduay over beaten egg yo s
creamed wth sugar and sat put m ture bac nto doube boer str con-
stanty unt creamy remove mmedatey after custard becomes thc coo
add Mapene. If the custard curdes, pace pan n cod water and beat m -
ture unt custard s smooth.
Mss GRA E SHA ENRKRHER, daughter of ongressman Shaenberger (Nebras a).
E IED USTARD
1 teaspoonfu geatn 1 egg
2 tabespoonfus m , hot cupfu m , cod
2 teaspoonfus sugar Sat, pnch of
avorng
Soa geatn n water add hot m pace over bong water add sugar
beat egg and cod m together add to m ture season and favor ch
serve.
MRS. ED ARD . EI HER, wfe of ongressman Echer (Iowa).
EGG BEER
( or onvaescents)
1 raw egg 1 botte of ght beer
2 teaspoonfus sugar
Ta e 1 raw egg and beat t to a stff froth, addng 2 teaspoonfus of sugar to
the yo of egg before addng the stff whte of egg str we whe pourng
nto a ta gass of ght beer and serve mmedatey.
MRS. AMES HAMI TON E IS, wfe of Senator ews (Inos).
EGG GRUE
1 egg 1 cupfu m
emon uce Sugar
Separate the yo and whte of an egg beat both very stff add a few drops
of emon uce to yo add 1 tabespoonfu more or ess of sugar to beaten
whte fod the whte nto the yo and pour over a 1 cupfu of heated m ,
beatng rapdy a the tme favor as desred.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
EGG EMONADE
1 we-beaten egg gassfu very cod water
2 teaspoonfus sugar , emon, uce of
M we. The uce of an orange may be substtuted for emon.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
EGGNOG
1 whoe egg cupfu m
2 tabespoonfus sugar Nutmeg
Brea egg nto a gass beat we f up the gass wth m add sugar and
nutmeg.
MRS. GEOROK M. OUNG, wfe of e - ongressman oungr (North Da ota).
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684 THE ONGRESSIONA OOK BOOK
SO T- OOKED EGGS
Into 1 uart of bong water put 2 eggs cover pan and et stand 10 mnutes
on bac of stove serve n cup or on toast.
. s. GEORGE M. OUNG, wfe of e - ongressman ounf (North Da ota).
EGG AND ORANGE
1 tcaspoonfu geatn 1 egg, beaten separatey
1 tabespoonfu orange uce
Soa geatn n orange uce dssove over bong water cream egg yo
wth stffy beaten egg whte fod nto geatn and orange beat contnuay
unt t thc ens.
Mss DAIS RORSION, daughter of e -Senator Robson (Kentuc y).
GRAHAM NUT BREAD
2 cupfus sour m 1 cupfu whte four
1 eve teaspoonfu soda 2 cupfus graham four
1 eve teaspoonfu sat 1 teaspoonfu ba ng powder n
1 cupfu brown sugar whte four
M a together add 1 cupfu bro en nut meats ba e n moderate oven
about 1 hour.
MRS. RANK ,. GREENE, wdow of the ate Senator Greene ( ermont).
IN A ID SOUP
Decous soups for nvads, who can ta e m , are made as foows:
Ta e 1 cupfu of fresh, whoe m heat over water or n doube boer, add-
ng a "suspcon" of sugar and a tte sat when about to serve have ready 1
tabespoonfu of coo ed spnach pup, very fney chopped or ground str ths
nto the hot m and season wth a dash of papr a or whte pepper and a bt
of frcsh, good butter. Serve n a danty bouon cup wth crsp wafers or
toasted bread crumbs n separate dsh. Potato pup very smooth and fne, wth
or wthout a bt of fney chopped parsey, may be used for a smar soup.
A tte pup of green beans, or of fresh, green peas may be used, or some-
tmes a "suspcon" of tomato, ust enough to change the favor.
amb Broth
( ery Dgestbe, Strengthenng, and Tasty)
Ta e preferaby nec of amb as most decate. Smmer wth sma. Scotch
barey whch has been thoroughy washed and soa ed overnght, ceery dced,
and f the patent can eat or en oy the favor, a tte onon, dced carrots, and
a tte pece of red pepper. oo unt a ngredents are thoroughy done:
stran and coo remove a grease reheat a sma porton and serve n danty
bouon cup wth crsp wafers or brown bread stc s, or crumbs. The atter are
best for most nvads, though one must change the combnaton fre uenty for
a aggng appette. The broth may be vared by addng a bt of fney chopped
parsey one tme, a taste of tomato catsup another, or a tte spnach a thrd.
MRS. AMES A. MEEKS, wfe of ongressman Mee s (Inos).
MUSHROOM SOUP
hop fne 1 pound mushrooms steam n butter unt soft ma e whte
sauce and season wth sat and pepper add mushrooms to whte sauce, aso
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IN A ID- ON A ES ENT- HI DREN OOKER 685
1 uart of m , and 1 pnt of chc en stoc coo 20 mnutes add 1 pnt of
cream heat serve wth whpped cream. Ths uantty w serve 10 peope.
MRS. RO A H. E ER, wfe of e - ongressman eer (New or ).
MUTTON BROTH
2 pounds mutton, cut from fore 1 uart cod water
uarter 1 teaspoonfu sat
2 tabespoonfus of we-boed Pnch of pepper
rce or barey
oo 4 hours, puttng on n the cod water and heatng sowy stran s m,
and season add the coo ed barey or rce, crushng the gran through the
straner.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
OATMEA GRUE
1 cupfus coarse oatmea 7 cupfus bong water
2 teaspoonfus sat M or cream
Add the oatmea and sat to the bong water et bo for 5 or 6 mnutes
contnue coo ng for 4 to 5 hours n a doube boer, addng more water f
necessary stran and dute wth hot m to ma e t of the rght consstency
reheat and serve.
Mss MABE T. BOARDMAN, harman of ounteer Servce of Amercan Red ross.
OATMEA GRUE
2 tabespoonfus oatmea Sat, pnch of
teaspoonfu sugar 1 cupfu m , hot
Pour m ture sowy nto 1 cupfu bong water bo hour stran add
m serve.
MRS. ATHER.INR OUNG GUESS, daughter of e - ongressman oung (North Da ota).
OME ET
Separate 2 eggs to the yo s add a pnch of sat and a dash of pepper: beat
unt ght add 2 tabespoonfus of m or cream beat the whtes stff and
fod n your m ture pour n a hot buttered pan and coo about 2 mnutes put
n oven 1 mnute fod serve mmedatey.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
OME ET
6 eggs, beaten separatey 1 tabespoonfu four
1 cupfu m Sat, pnch of
M four, m , and sat add yo s, then whtes butter an omeet pan
or s et have very hot pour n omeet ba e 5 mnutes.
The ate MRS. M. E. RHODES (Mssour).
OME ET P AIN
Brea and separate 6 eggs beat whtes to a stff froth add yo s, tea-
spoonfu ba ng powder, teaspoonfu sat, 3 tabespoonfus m or cream
heat and butter ba ng dsh and coo n oven unt frm ro on to warm
servng patter.
MRS. DANIE E. GARRETT, wfe of e - ongressman Garrett (Te as).
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686 THE ONGRESSIONA OOK BOOK
ORANGE A BUMEN
1 orange, uce of 2 tabespoonfus crushed ce
1 egg whte Sugar
To straned orange uce, add whte of egg and str unt egg s dssoved add
ce and sweeten to taste.
MRS. GEORGE M. OUNG, wfe of e - ongreMman oung (North Da ota).
AD INGER PUDDING
2 dozen ady fngers 3 eggs
4 pound butter cupfu coffee, strong, cod
1 cupfus sugar 1 cupfu pecan meats
ream butter and sugar add 1 yo of egg at a tme, strrng add coffee
add egg whtes, beaten add 6 dry macaroons, roed, and pecans put of
each ady fnger n pan cover wth dressng add the other of ady fngers
fnsh wth a coverng of the dressng put n ce bo ch cover when
servng wth whpped cream. Ths puddng may be made the day before
servng, and t w serve 8 persons.
MRS. OHN . HARRE D, wfe of e -Senator Harred (O ahoma).
RI E REAM
1 teaspoonfu geatn 2 tabespoonfus sugar
4 tabespoonfus boed rce, hot Sat, pnch of
1 tabespoonfu m 4 cupfu cream, whpped
Soa geatn n tte water m sugar and hot rce add m m geatn
thoroughy nto above m ture coo add cream put nto mod serve wth
frut, crushed.
MRS. OHN KEK, wfe of ongressman KIT ( est rgna).
RI E DI INIT
1 uart m 7 tabespoonfus sugar
I 2 tabespoonfus rce t teaspoonfu vana
6 eggs, beaten separatey
Put the m to bo add rce coo sowy unt done beat yo s we
cream wth sugar. After the rce s done, pour sma porton of the hot
m and rce nto the eggs, strrng constanty unt of the m and rce
are used pour m ture bac nto the pan pace t on stove, strrng con-
tnuousy. As soon as the m gets thc , t s ready to serve pour m ture
nto dshes whe t s hot sprn e wth cnnamon serve wth browned
merngue f desred.
M.-. NOR E . OHNSON, wfe of e - ongressman ohnson (Indana).
RI E PUDDING OR IN A IDS
5 cupfus m 3 eve tabespoonfus sugar
3 eve tabespoonfus dry rce ana
teaspoonfu sat
Put n ba ng dsh and add 10 bts of butter on top ba e 3 hours n a very
sow oven t shoud not brown the frst hour t shoud coo to the consstency
of thc cream str 3 tmes n the frst hour to eep the rce from stc ng
do not str after fm forms over the top. Ths s decous for a decate stomach.
MRS. Guy DESPARD GO , wdow of the ate Senator Goff ( est rgna).
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IN A ID- ON A ES ENT- HI DREN OOKER 687
STRA BERR PUDDING
cupfu sugar 1 teaspoonfus ba ng
t cupfu m powder
t cupfu butter 3 egg whtes, beaten stff
1 cupfu four
buttered cups cover wth oed paper steam hour.
Sauce
cupfu butter 1 cupfu strawberres
1 cupfu powdered sugar 1 egg whte, beaten stff
ream butter add sugar graduay, egg beaten stff, and berres beat
unt frut s mashed sprn e puddng wth powdered sugar garnsh wth
whoe berres unhued.
The ate MRS. HURERT ORK, wfe of the e -Secretary of the Interor.
HE
1 Rennet tabet cupfu warm water
1 uart m
Dvde Rennet tabet nto eghths dssove s n cupfu warm water
heat 1 uart m to a u ewarm temperature remove from stove and add the
dssoved Rennet tabet str the m ture for 3 mnutes and set asde for 40
mnutes then separate the curd from the whey by stranng the m ture through
a cean s uare of cheesecoth throw away the curd pace the whey bac on
fre and brng to a bo stran agan and t s ready for use. or baby wth
wea dgestve organs, use haf whey, haf top m , and the usua amount of
mewater and m sugar. Increase the m and decrease the whey f the baby
s dgestng the food propery.
MRS. GEORGE M. OUNG, wfe of e - ongressman oung (North Da ota).
HITE NUT ETS
1 cupfu shortenng 2 eve teaspoonfus soda
1 cupfu honey 1 eve teaspoonfu sat
1 cupfu brown sugar 1 eve teaspoonfu cnnamon
1 cupfu chopped nuts 4 cupfus four
1 egg .
ream butter add sugar str n egg, honey, nuts, and cnnamon sft soda
and sat wth four ma e tte bas wth hands ba e n moderate oven.
MRS. GEORGE A. E SH, wfe of e - ongressman esh (Pennsyvana).
HITE OATMEA MA AROONS
2 eggs 2 cupfus oatmea
1 cupfu sugar 2 tabespoonfus wheat four
1 tabespoonfus meted 1 teaspoonfu vana
butter
Drop from a teaspoon press down wth nfe bade dpped n cod water.
MRS. RANK IN MENGES, wfe of e - ongressman Menges (Pennsyvana).
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688 THE ONGRESSIONA OOK BOOK
HITE A NUT A ERS
1 cupfu dar brown sugar 1 tabespoonfu four
1 tabespoonfu butter 1 cupfu chopped nut meats
1 egg Pnch sat
Drop on an od pan n dabs about sze of a thmbe ba e n a moderate
oven unt brown remove from pan wth a fat nfe when amost crsp. Ths
recpe ma es 4 dozen wafers.
Mas. RORERT BEE HER HO E , wdow of the ate Senator Howe (Nebras a).
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ESSENTIA OOD E EMENTS NEEDED DAI B HI DREN
Bureau of Home Economcs, Unted Staes Department o Agrcuture
ood seecton s especay mportant for chdren. The foowng st of
foods smpfes the probem and safeguards the growng chd:
At 2 meas M (at east 1 pnt n a)
At 1 mea An Egg or Meat
A hoe-gran erea Brea fast ood or
At every mea hoe-gran Bread or
Ba ed or Boed Potato
At 1 mea A oo ed egetabe, other than potato
rAt 1 mea fresh rOr raw green vegetabe
At 2 meas rut At 1 mea fresh, canned, -I such as ettuce or a tte
or dred I canned tomato
At every mea Butter (3 haf-nch pats n a)
If reguary chosen and prepared, foods n the above varety are sutabe for
chdren of one and one-haf years and oder.
EEDING THE S HOO HI D
B Dn. AMES . ROGERS
hef of Heath Dvson, Unted States Bureau of Educaton
The feedng of the schoo chd s of the greatest mportance. hat he
puts nto hs mouth s of vasty more moment than what he wears on hs bac
or than any other tem of hs care. . . . The schoo chd's preparaton for
the day's deveopment and use of body and mnd shoud be substanta not
coffee and crac ers and a rush for schoo but eary rsng after a ong, re-
freshng seep, wth penty of tme for frut, bacon, and eggs, whoe cereas or
dry or toasted bread, wth penty of butter and a gass of m , and wth
ampe tme st remanng for a vst to the toet and for reachng schoo
deberatey.
OR S HOO UN H. here the chd does not have penty of tme for re-
turnng home for hs noon unch . . . furnsh hm wth sandwches of whoe
wheat, brown, nut or rasn bread, spread wth penty of butter or saad dress-
ng and fed wth egg, cheese, chopped meat, or peanut butter, wth a
tomato, ettuce, or beet sandwch or two for varety and good nutrtona
measure add fresh frut or a screw-top ar of stewed frut, and for dessert
ca e, coo es or a pece of chocoate. A botte of m , or sometmes of cus-
tard, w compete the b of fare.
How MU H The chd s actve and growng and needs twce as much for
hs sze as an adut. If he weghs seventy-fve pounds he may be e pected to
need as much as a parent who weghs twce that amount.
THIRD MEA . Hs evenng mea shoud be substanta, especay f he must
unch at schoo, wth meat, fow or fsh or eggs, potatoes, peas, beans, carrots,
spnach, onons, ettuce and the e, stewed or fresh frut and good desserts
made of m and fruts.
689
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690 THE ONGRESSIONA OOK BOOK
PIE ING. Appette for reguar meas shoud not be spoed by eatng be-
tween meas, but f t s reay needed, a gass of m , frut, or such a sand-
wch as has been mentoned shoud suffce.
AND . andy s we enough n ts pace, but t s of no use for growth or
repar, and t s worse than useess when t spos the appette for more essen-
ta foods. The candy ueston s soved by buyng t n uantty and furnsh-
ng t fre uenty as dessert. The chd who has confdence that hs parent
nows hs busness as a raser of heathy chdren w gady ta e to ths ar-
rangement, and n recevng candy as a food reguary and openy w cease
to camor for t as a u ury or eat t candestney at the wrong tme.
SUBSTITUTES OR INTO I ATING I UORS IN OODS
B DR. . M. DORAN
Imtaton rum and mtaton brandy e tracts are hghy concentrated aco-
hoc soutons of aromatc ethers, esters, and essenta os, and are ntended
for smar use to the more common e tracts such as vana, emon, orange, etf.
The wne sauces are nothng more than pure wnes to whch ether sat or
sugar has been added to render them unft for beverage purposes. Ths add-
ton of sat or sugar does not, however, render the wne unft for cunary use.
A the usua types of wnes whch are commony empoyed n the cunary
art are used n the preparaton of these sauces, ncudng sherry, port, maaga.
and sauterne.
The sated wne sauces are sutabe for favorng soups, chc en a a ng,
obster a a Newburg, or any smar recpe n whch sat s caed for n ts
preparaton. The sat content of ths type of wne sauce vares from 6 to 10
grans to the fud ounce of wne, hence, due aowance shoud be made for
the sat contaned n the wne when addng sat to the recpe. The sweetened
wne sauces are sutabe for favorng ces, custards, sherbets, ca es, puddngs,
and smar food products n whch sugar s used as a ma or ngredent. The
sugar n the sweetened sauces prepared from wne and sprts represents about
ounce to each ounce of the wne or sprts therefore, an aowance shoud
be made for the sugar contaned when addng sugar to the recpe.
ery satsfactory resuts are beng obtaned through the use of the mta-
ton favors and wne and sprt sauces and, when proper care s e ercsed, t
s ute dffcut to detect from the taste of the product beng used whether the
favor s mparted by the true uor or the mtaton favor. Snce fu drec-
Mm- for use are dstrbuted wth these products, t s not necessary to gve
detaed nstructons as to the uantty of the favors, or sauces, whch shoud
be empoyed n the varous types of recpes. In addton to the varous favor-
ngs dscussed, there s added to the st of favorngs for cunary purposes
fermented frut uce, wne, and mat uors of acohoc content.
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MENUS
A ew Menus of the ongressona ub Served durng the
Past Soca Season at ashngton, D. .
BREAK AST
In Honor of Mrs. Herbert . Hoover, wfe of the e -Presdent of the
Unted States
oupe of Strawberry and Meon au Sabayone eery Oves uts
Roast S uab hc en au Beurre Nosette New Asparagus Tps Poanase
Sweet potatoes wth Appes, Impera anut and Date Muffns
Gace Trcoor Sur Soce Gateau offee
UN HEON
Gven by the ongressona ub n honor of Its ounders on Its Twenty-
ffth Annversary, Apr 28, 1933
eery am Oves
reme de oae et Mgnon Gre avec des hampgnons ras
Saad De Monte rench Dressng Petts Pans
Orange a e Gace a a ane Sauce rases Dem-tasse
UN HEONS
rut up red hc en Rce ro uettes
Peach Saad a a uea Hot Bscuts Mnt onserve
offee Swedsh Bretees Tapoca ustard
rut oc ta reamed hc en n Patty Shes Hot Ros
Spnach wth Eggs Rce wth Mushrooms ranberry ey
a es Ice ream Hearts offee
rut n Appes reamed Broth Roast apon wth Stuffng
Gbet Gravy Hot Muffns anded Sweet Potatoes
ranberry Sauce Green Pepper Saad heese Straws
Ice ream n Indvdua Mods ayer a e offee
691
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692 THE ONGRESSIONA OOK BOOK
rut oc ta n Oranges onsomme Radshes
Roast hc en Gbet Gravy Dressng Strng Beans
Mashed Potatoes ranberry Sauce Hot Bscuts
Asparagus and Tomato Saad
Mnts Nuts Indvdua emon Pe offee
Orange uce Broth n ups hc en Saad Tomato Aspc
Sma Potato Bas Peas Hot Ros Oves eery
Mnts up a es Hearts of Ice ream offee
Nuts andes Oves Orange oc ta Hot Broth Ros
Roast apon Mashed Potatoes Gbet Sauce
Peas and arrots Strawberry Preserves Stuffed Tomato Saad
Brc Ice ream Sma a es offee
MATINEE BRIDGE UN HEONS
rut up Shrmp Saad Spced Peaches
Peas and arrots Ba ed Noodes Muffns
Sunshne a e Strawberry Ice ream offee
rut up n Oranges ucumber and Tomato Saad
ranberry ey Ba ed Potato wth heese Hot Bscuts
Pn Hearts Macaroon Ice ream offee
Orange oc ta hc en n Aspc reamed Peas and arrots
Pneappe and heese Saad ancy Scones
ana Ice ream hocoate offee
rut oc ta hc en Saad anded Appes
Hot Ros Macaron and heese Peas
ream aver a e Ice ream offee
hc en a a Kng on Hot Bscuts Hot Ros anded Sweet Potatoes
Appe Saad Ice ream Swedsh Bretees offee
Meon rut Saad Muffns Smo ed Tongue heese Peas
Sherbet a e offee
rut up Ba ed Ham Potato Saad Oves and Pc es Ros
Doughnuts Orange hp offee
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MENUS 693
onsomme n ups Toast Sces reamed ea n roustades
Tomato Saad ream ayer a e offee Peach Meba
A TERNOONS AT HOME
heese ettuce Sandwches Macaroons ream Puffs ady ngers
offee Tea Mnts Nuts hocoate
Bscuts wth Orange Marmaade
Assorted hte and Brown Bread Sandwches
Sma Dev ood a es oo es Oves andes offee Tea
Assorted Sandwches Macaroon Bs ue Ice ream Sma a es
Sated Amonds Mnts Tea offee
heese Sandwches Ros ed wth Saad Beaten Bscuts wth Ham
Sponge up a es Macaroons Nut a es ayer a es
Mnts Nuts Tea offee Hot hocoate
DINNERS
Hors d' Euvres Oves rut oc ta n Appes
ream of Potato Soup heese Straws
Roast apon wth Stuffng Gbet Sauce ranberry ey
anded Sweet Potatoes Hot Bscuts Pum ey
Pennsyvana a e Ice ream n Indvdua Mods offee
Appetzers eery Oves rut oc ta n Orange Bas ets
Broth wth Macaron Satnes Buefsh Tartar Sauce
Roast hc en wth Stuffng ranberry Sauce Mashed Potatoes
Green Pepper Saad Hot Bscuts
Brc Ice ream Sma a es offee
Oyster oc ta onsomme wth Profteroes Roed anut Sandwches
ets Mgnon Peas Potatoes
Banana Saad wth Pmento heese a a Ursua
hocoate a e Ba ed ustard offee
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694 THE ONGRESSIONA OOK BOOK
Appetzers Peaches, Spced Oves
reamed Tomato Soup wth routons
Ba ed amb Peas Potatoes au Gratn anded Peaches
Pc es oe Saw Hot Bscuts and ey
ayer a e ana Ice ream offee
garettes gars
Hors d' Euvres rut oc ta Oves
ream of Mushroom Soup heese Stc s
hc en a a Kng n Patty Shes Peas Pears Sweet Potatoes
ettuce Saad wth Russan Dressng and heese
Ice ream St. Honor a es Nuts andes
E ENING ARD SUPPERS
Potato Saad ancy Sandwches
a e emon Ice offee
reamed Egg and Mushrooms on Toast Pear Saad Hot Ros
a e Strawberry Ice ream offee
reamed hc en on Toast Rbbon Sandwches
Peach Saad ocoa Ro offee
reamed Ham n Patty Shes adorf Saad heese Straws
Orange Ice Sma a es offee
DAN E SUPPERS
Stuffed Ros Graham Bread Sandwches
hocoate a e Strawberry Ice ream Orange Punch offee
Ham Saad Ros
Ange ood a e Strawberry Ice ream offee
rut Saad n Oranges Graham Muffns Ove Sandwches
a e offee Punch
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MENUS 695
O D RE IPES SER ED IN A NE A OR BU ET BREAK AST
OR SUPPER
Steam a brown bread m ture n a rng mod f center wth beans and
garnah wth tte pg sausages.
Pac corned beef hash m ture n we-buttered rng mod ba e n oven
unt brown turn out and f wth ghty scrambed eggs garnsh wth bacon
strps.
MRs. RANK H. BU K, wfe of ongressman Buc ( aforna).
"SHIP AHO "
12 arge cucumbers 1 cupfu crushed pneappe, we
2 heads of new cabbage, sced draned
fne 1 cupfu mayonnase
6 carrots cupfu powdered sugar
12 marshmaows 1 or 2 emons, uce of
ash and ch the cucumbers wth a sharp nfe cut out a we about 3
nches ong and 1 nches wde scoop out cean remove a thn sce from
the under sde so the boat w not tp ma e a saad of the cabbage, carrots,
pneappe, and marshmaows each cut n 4 peces. To ma e the dressng, put 1
cupfu of mayonnase nto a bow add cupfu powdered sugar and emon
uce m the saad f the we. At one end of the boat, the bow, pace a
sma Amercan fag, made on a pn at the other end pace a fag made wth a
toothpc , to whch you have pasted a pece of paper on whch the guests' names
are wrtten. The tabe needs no other decoraton.
MI S. . . EHR, wfe of ongressman ehr (Mchgan).
RE RESHMENTS OR ITT E A AIRS
In pannng for tte affars, when one desres ust a "bte," the ueston of
refreshments s very easy soved two foods beng suffcent. Suggested com-
bnatons for such tte gatherngs are:
1. Indvdua pes wth whpped cream, coffee.
2. ream puffs fed wth ce cream, grape uce punch.
3. Toasted cheese sandwches, hot coffee.
4. rut saad, crsp crac ers, hot coffee.
5. udge mocha ca e, strawberry punch.
MRS. RANK B. I IS, wdow of the ate Senator s (O o).
UN HEON
rut up
rab a es and Scaops a a Kng
Green Peas rench red Potatoes Bran Muffns
ettuce and Tomato Saad rench Dressng
Hot rsp rac ers ream heese
Hot eather Nut and ocoanut Gnger Bread wth hpped ream offee
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696 THE ONGRESSIONA OOK BOOK
eather Gnger Bread
1 cupfus ca e four 1 egg, beaten
1 teaspoonfu ba ng powder tcaspoonfu soda
teaspoonfu sat 1 tcaspoonfu cnnamon
cupfu meted butter 1 teaspoonfu coves
/2 cupfu sugar 1 teaspoonfu aspce
cupfu ght or dar moasses 1 teaspoonfu gnger
Sft together the four, ba ng powder, and sat beat butter, sugar, moasses,
and egg put n a sma bow the soda, cnnamon, coves, aspce and gnger:
pour over ths cupfu bong water str 10 seconds beat a ngredents to-
gether for 1 mnute, ma ng a very thn batter pour nto a pan sprn e cocoa-
nut and a few chopped nuts over the top ba e at 325 . for 35 mnutes serve
hot or warm wth cream whpped thc but not stff, sweetened and favored wth
vana.
DINNER
Bs ue of ams
Hot Ba ed Pneappe Ham Browned Mashed Potatoes
rench Strng Beans
Boston ettuce Saad wth rench Dressng n a Saad Bow
Hot rusty Ros Ro uefort heese Hot rsp rac ers
arame Puddng offee
Ba ed Pneappe Ham
cupfu dar moasses 1 tabespoonfu dry mustard
1 bay eaf cupfu vnegar
2 coves garc
Smmer not bo a good .ham n enough water to ust cover n whch the
above ngredents have been paced n about 4 hours the hoc bone shoud be
oose. et the ham coo n the water, f possbe s m cover thc y wth whte
pepper and coves, but use cnnamon and aspce sparngy paster we wth
brown sugar on whch put crushed pneappe et sauce run nto the roastng pan
n whch there has been put the ham on a rac roast ths n a very sow oven
for 1 hours, bastng fre uenty every 10 or 15 mnutes.
arame Puddng
2 cupfus whte sugar 3 teaspoonfus ba ng powder.
2 cupfus brown sugar eve
4 cupfus bong water 2 teaspoonfus sat
3 cupfus ca e four 4 eve tabespoonfus butter
1 cupfus m 1 cupfu rasns
Smmer together the whte and brown sugar and water ma e a dough of
the four, m , ba ng powder, sat, butter and rasns put ths n a deep,
straght-sded puddng dsh pour srup over t unt the dsh s neary fu
sprn e the top of the dough wth cocoanut ba e 45 mnutes n a moderate
oven, for f oven s too hot, the srup w bo over serve hot wth the reman-
ng srup as a sauce and heavy cream. It s advsabe to pour n ess srup at
frst, to avod bong over,' but add t as the puddng coo s.
MRS. SAMUE HO , wfe of Genera Hof,
hef of Ordnance, Unted States Army
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MENUS 697
BREAK ASTS
Aprcot onserve Stuffed Banana rtters Bacon
Buns orn Souffe M ocoa
atermeon rut up red rog egs oe Saw
Spoon Bread unce ey offee ocoa
rut up Stewed Kdneys Potatoes
orn Bread am offee Butterm
Iced Oranges ver rtters Bacon
offee a e onserve offee ocoa
Iced Orange up Brased Beef Potatoes
Peanut Butter Date Bread offee am ocoa
resh rut antasy Beefstea Puddng Muffns
Sour ream Doughnuts am offee M
Bananas wth Red urrants urred Eggs Potatoes
Say unn am offee
Tomato uce Samon a es . Buttered Toast
offee wth Sugar and ream ompote
ompote Strawberres wth Powdered Sugar
Scrambed Eggs n Popovers Toast offee wth Sugar and ream
Iced Grapefrut uce erea ream
reamed Ham and Eggs on Toast offee M
Iced antaoupe reamed sh affes
Marmaade rut Srup offee wth Sugar and ream
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698 THE ONGRESSIONA OOK BOOK
Sced Bananas n Orange uce Bacon rench Toast
Popovers Strawberry am Postum or offee ream
Orange uce ver Bacon red orn Mea Scrambed Eggs
hoe heat Muffns Sced Peaches wth ream offee
Iced Orange uce Buc wheat a es Srup hc en ver
Buttered Toast Broche offee
Raspberres wth ream Ba ed sh affes wth Srup
offee M
antaoupe up orned Beef Hash Hot Bscuts reamed Potatoes
Marmaade offee ream ocoa
Grape uce erea wth ream sh en asseroe Toast
offee M
Ba ed Rhubarb erea Ham and Eggs orn Bread
offee am M
Strawberry up Mnced Ham on rench Toast Omeet
Bread rumb Grdde a es offee M
Stewed gs odfsh a es Boed Eggs Marmaade Muffns
ocoa offee
Orange uce a ed erea rzzed Dred Beef
orn Muffns Honey offee M
Grapefrut Scrambed Eggs Bacon ura
Ba ng Powder Bscuts am offee wth Sugar and ream
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MENUS 699
Meon Sausage Panca es Buttered Toast Pum ompote
ocoa M
Grapefrut and Strawberry rut ap am ro uettes
Scotch Scones Marmaade offee ocoa
UN HEONS
Orange Mnt oc ta Pan ed rab Meat Ba ed Eggpant
eed Tomato Saad Bscuts heese Sandwches ey
emon Sces rosted a es Iced hocoate
Tomato uce oc ta Pan ed Hamburg Stea Tomatoes
Pneappe and heese Saad afers
Ice ocoanut a e offee
Tomato uce Pan ed et of Beef heese oaf orn Puffs
resh rut hp Nut afers offee Iced offee
Iced Orange Scaop and Tomato Saad heese rac ers
Noodes wth Butter Spced Ham Hot rench Ros
Prune Souffe offee up a es
Pneappe and Maraschno oc ta
heese and egetabe asseroe hc en Saad heese afers
Strawberry Tapoca Sponge a e offee M
Iced Meon Broed Ground Stea Rus s
Tomatoes, Peppers and Onons Saute ater ress Saad
Nuts and andy Strawberry Parfat a e offee
Orange and Grapefrut up hc en and Mushroom urry Rce
ettuce Saad Peas Bscuts
ocoanut a e emon Ice offee
rut up Shepherd's Pe Ba ed arrots and Peas
Strng Beans Asparagus Saad
Peach Souffe a e offee
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700 THE ONGRESSIONA OOK BOOK
Avocado oc ta Shrmp Saad heese Straws
rozen Rce Puddng Mocha Tarts Gace Nuts offee
Berry up hc en and Asparagus on Toast Oves
oo ed Endve wth ream Sweet Pc es
orn Mea Dodgers wth Srup ettuce
ana Ice ream a e offee
Peach oc ta heese and egetabe asseroe
eed hc en Saad rac ers
hffon emon Pe Iced offee
Peach and Meon oc ta Thn Sron Stea s Green Peas
red Tomatoes am Muffns Asparagus Saad
Toasted Ange a e Orange Ice offee
DINNERS
rut up Brased Beef Roast Potatoes
Buttered Peas oe Saw Bscuts
Prune hp offee
'Grapefrut oc ta onsomme Ba ed Haddoc wth Tartar Sauce
reamed Peas Buttered Potatoes ucumber and Tomato Saad
Strawberry harotte Russe Punch
ream of eery Soup Demonco Roast Brown Gravy
Ba ed Potatoes reamed Asparagus Moded heese Saad
Strawberry Souffe offee
avar heese Resh Oves Pea Soup Pan-broed Stea
Mushroom Gravy Potatoes au Gratn Ba ed S uash
eery and ranberry Saad Ros
Orange Parfat ayer a e offee
Oyster oc ta Sced Hot Meat oaf Hot Ros
:Scaoped Potatoes reamed Peas eed Tomato Saad Mayonnase
hocoate Ice ream offee
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MENUS 701
Oves Oyster oc ta Nuts ream of Tomato Soup
Ba ed ver Stuffed Potatoes Dandeon or Other Greens
emon Puff Ice ream offee
Pc ed Peach oc ta Broed Shad Scaoped Potatoes
Buttered Beets Spnach Egg Saad
emon Pe offee
egetabe Soup Stuffed or Pan amb hops
urrant ey Mashed Potatoes Green Strng Beans
erea rut Puddng offee Nuts andes
Pneappe oc ta Smothered hc en ream Gravy
Buttered Beans Mashed Potatoes atermeon Saad Muffns
ana Ice ream Iced Tea
Boed et of sh, Oyster Sauce Potato Bas n Parsey Butter
Peas n arrot ups Sced ucumbers
rsscross Pe heese offee Nuts andes
avar Resh Oves heese rac ers ream of orn Soup
Breast of amb Stuffed Asparagus yonnase Potatoes
hocoate ornstarch Puddng offee
Anchovy Toast heese Resh Oves
ream of ater ress Soup
hc en en asseroe Steamed Rce Peas arrots
ettuce Saad wth Thousand Isand Dressng
rozen Strawberry Pe offee
O OR UN HEONS DINNERS
eow and hte
Haves of Grapefrut Moded eed hc en Hard-coo ed Eggs
Iced Mayonnase ub eery Ros
Pneappe and ottage heese Saad
emon Ice Assorted afers Dem-tasse
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702 THE ONGRESSIONA OOK BOOK
eow and Green
Orange Mnt oc ta Buttered Asparagus red hc en
Bscuts Avocado and Grapefrut Saad Goden Parfat
eow and Green Mnts Dem-tasse
Green and hte
Pneappe Mnt oc ta reamed Sweetbreads and Green Peppers
Green Peas Ba ng Powder Bscuts
Pstacho Ice ream n Mods Tny hte rosted a es Dem-tasse
Pn and Green
atermeon Bas wth Gnger Ae Mnt Garnsh
Samon and Mayonnase Green Peas Marnated ucumbers
Par er House Ros
Strawberry Ice ream rosted a es Dem-tasse
Red and hte
Tomato uce oc ta orned Beef Roast Horse-radsh n ream
reamed Potatoes wth Pmento Harvard Beets
Strawberry Sundae Ange a e Dem-tasse
avender and Green
avar anape Garnshed wth Parsey
amb Roast Mnt eaves Mnt ey reamed Spnach Potatoes
Red abbage and Green Pepper Resh
Pstacho Ice ream Grape Souffe a e rosted wth Green
anded oets Mnt eaves Dem-tasse
eow and Bac
Deved Egg and Rpe Ove anape et Mgnon
Gace arrots orn on ob Peach and Bac berry Saad
hocoate Sundae Pe Dem-tasse
Red, hte, and Bue
Tomato anape, Topped wth avar and Egg hte
Breast of hc en wth Mushroom Sauce Pmento Potatoes
Buttered aufower Beet Pc es Hot Ros Grape ey
ettuce wth Thousand Isand Dressng
resh herry Tarts Dem-tasse
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MENUS 703
Red, hte, and Bue
eed Tomato Soup Habut Scooped Potatoes
Hamburger Stea wth Tomato Sauce hoe Eggpant, Stuffed
Red Kdney Beans wth Spaghett Purpe abbage Saad nger Ros
Red Mnts hte reams Ange Parfat wth herres Dem-tasse
Red, hte, and Bue
atermeon rut up hte sh wth ream Sauce
Tenderon Stea wth Pmento Sauce Gazed Beets Potato Bas
oe Saw wth Boed Dressng Ros Grape onserve
hte andy anded herres ana Ice ream wth Strawberres
Dem-tasse
BU ET UN HEONS SUPPERS
(It s not approprate to use nves for buffet and porch affars)
rut oc ta n Gasses Sced Meat Scaoped Potatoes
Stuffed Eggs eery Muffns
rosted a es ustard n Gasses offee
od Ham and hc en reamed Potatoes wth heese and Green Peppers
Ba ng Powder Bscuts abbage Resh
resh Peaches Ange a e
hc en Pe Tomato Aspc ettuce Saad
ana Ice ream Drop oo es Iced Tea offee
rut up Scaoped Tomatoes Sced Meat Brown Bread Sandwches
a e Ice ream offee
Hors d' Euvres rab Meat n Mushroom Sauce
Stuffed Peppers Strawberry Ice
Ange ood a e ocoa offee
Grapefrut oc ta reamed Shrmp wth Green Peas n Patty Shes
Bread and Butter Sandwches Roed ettuce Sandwches
ayer a e offee
eed ea wth Horse-radsh Sauce resh egetabe Saad
Radsh Roses nger Ros Sweet Gher ns
Bueberry a e oamy Sauce
Iced offee
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704 THE ONGRESSIONA OOK BOOK
Sced Meat oaf ream heese and Ove Sandwches
egetabe Saad Pc es Radshes Scaons
hocoate Nougat a e Iced Tea
hc en Saad wth Border of Deved Eggs
Stuffed eery ettuce Sandwches herry ey
oo es heese Rarebt and Oves on Toast
Ham Mousse Tny Buttered Ba ng Powder Bscuts Oves
Strawberry Ice ream Sandwches Bonbons
Nuts offee
rozen Mnt hc en Mousse ombnaton egetabe Saad
heese Stc s ey Oves rozen Pneappe Puddng wth Sauce
Aegrett a e hocoates offee
Ambrosa Spo ane Spaghett reamed oe Saw
eed Beets Peanut Butter Sandwches
Nuts Peppermnts Ange Parfat
ream Puffs offee
SUPPERS
Stuffed Tomato Saad ream heese Sandwches
Peach a e Iced rut Punch
Indvdua hc en Shortca e Pneappe Saad rench Dressng
Iced Tea
ucumber Saad wth Samon Russan Dressng
Bread and Butter Sandwches
up a es emonade Punch
Hors d' Euvres Noode and Egg Mod attce Potatoes
Strawberry Ice ayer a e offee
urred Eggs Hot Muffns rut Saad
emon a e offee
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MENUS 705
Sweetbread and ucumber Saad Potato Scones Hot heese afers
Iced hocoate offee
Moded eed hc en od Sced ea Deved Eggs
Strng Beans. Beet, and arrot Saad
Strawberry ey Sweet Pc es
Shredded abbage and arrot Mod
urred Eggs Tny Buttered Bscuts
Pneappe uff offee
rozen rut Saad ottage heese
Scones Iced offee
Beef oaf Resh Sandwches heese Bouettes eery Oves
arame Peaches offee
Assorted od Meats abbage and Tomato Resh Ros
ottage heese urrant ey
hc en urry Scaoped Rce Buttered Asparagus
East Inda hutney eery
ana ustard offee
avar Resh Sced ea oaf Mashed Potatoes
Saute reamed Beans aufower and Pmento Saad Radshes
Spced Aprcots Sponge a e offee
Spced Ham Noodes wth Butter ater ress Saad
Par er House Ros Strawberry ey
Appe Marmaade ocoa
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706 THE ONGRESSIONA OOK BOOK
RITTEN MENUS
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NUTRITI E OOD A UES
It s not the provnce of ths boo to dscuss a phases of nutrtve food
vaues of varous products. By studyng the caore tabes whch foow, one
can ta e nto account the separate vaues of the dfferent groups and earn the
probematca cost of that artce n ts reaton to other foods. An average
famy re ures a we-baanced mea and can save money by changng the
proportons of food accordng to the caorc content. A person desrng to re-
duce n weght may study the tabes wth proft.
Reduce by ountng aores
egh yoursef frst to earn whether or not you are overweght. Avod
uac cures and ps to reduce n weght e cept under a physcan's orders.
Usuay uc remedes are based on a thyrod content.
Det s the man remedy for an overweght condton. E cess weght w
come off by proper det.
Understand the food prncpes, and reguate one's natura desres for the
uscous recpes emboded n ths coo boo .
Sweets and fats are hgh n caores. In other words, a caore s a measure
of fue-producng power n foodstuffs, and anythng hgh n caores a fattenng.
The body does not need fats and carbohydrates as much as t does proten,
ceuose, mneras, and vtamns.
SE EN OOD PRIN IP ES OR BASI E EMENTS IN O ED
IN NUTRITION
1. arbohydrates for energy and heat, such as starches found n breads,
potatoes, and other vegetabes. Ony concentrated carbohydrates w fatten.
a e, candy, and ees are sweets n a concentrated form and, n e cess, w
certany add to one's weght.
2. euose roughage for reguaton of emnaton.
3. ats for energy and heat. Butter, cream, mayonnase, fred foods, rpe
oves, and ove o suppy fat.
4. Mneras food sats.
5. Proten tssue budng. ound n ean meats.
6. tamns reguators.
7. ater. Ths commodty s more necessary to the heath of a person than
sod food. ew persons drn enough of Nature's greatest ceanser.
707
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A ORIES ONTAINED IN THE OODS E EAT
PRODU T
Barey:
Pear
Bread:
Ba er's
Graham
rumbs
orn Mea
rac ers:
Unsweetened
our
heat
Graham
Homny, raw
Oatmea
Rce
Rye Mea
Tapoca:
Pear
PRODU T
Butter
heese:
Amercan
Neufehate
ream:
Heavy
Thn
Eggs
ard
M :
S m
hoe
PRODU T
Amonds
ocoanut
Peanuts
EREA S
MEASURE
2 cupfus
1 oaf
1 oaf
1 cupfu
3 cupfus
1 cupfu
1 cupfu
1 cupfu
1 cupfu
1 cupfu
EIGHT
1 pound
1 pound
1 pound
2 ounces
1 pound
1 pound
4 ounces
4 ounces
5 ounces
6 ounces
1 pound
8 ounces
4 ounces
6 ounces
DAIR PRODU TS
MEASURE EIGHT
1 tabespoonfu ounce
2 cupfus 1 pound
1 cheese
pnt
z pnt
1 egg
1 cupfu
1 cupfu
1 cupfu
1 pound
2,'4 ounces
8 ounces
8 ounces
2 ounces
8 ounces
8 ounces
8 ounces
ATS AND AT OODS
MEASURE EIGHT
1 cupfu, sheed 4 ounces
1 cupfu, shredded 2 -f, ounces
1 cupfu, sheed 5 ounces
A ORIES
1600
1100
1100
200
1600
1900
400
4PO
5 M)
600
1800
800
400
600
A ORIES
200
3400
2000
225
800
4-10
75
2000
80
170
A RI S
7 O
5TO
S O
See armers' Buetn No. 1228, Department of AgreuUurt Pubcaton 1226-50,
pages 21-25 and The Boston oo Boo .
708
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A ORIES ONTAINED IN THE OODS E EAT
709
PRODU T
MEASURE EIGHT
A ORIES
Pecans
1 cupfu, sheed 5 ounces
1100
anuts
1 cupfu 4 ounces
800
O:
Saad or coo ng
1 tabespoonfu ounce
100
SUGARS AND SUGAR OODSTU S
PRODU T
MEASURE EIGHT
A ORIES
ocoa
1 bo pound
1100
hocoate:
Unsweetened
1 ca e 8 ounces
1400
Moasses:
ane
1 cupfu 12 ounces
900
Sugar:
onfectoners'
1 cupfu 4 ounces
500
Brown
1 cupfu 5H ounces
600
Granuated
1 cupfu 8 ounces
900
ISH AND OTHER SEA OODS
PRODU T
MEASURE EIGHT
A ORIES
Bass
1 pound
200
ams, hard
1 pnt 1 pound
200
odfsh
1 pound
150
Haddoc
1 pound
160
Habut Stea
1 pound
450
obster
1 pound
140
Mac ere, Spansh
1 pound
350
Oysters, sod
1 cupfu
200
Samon, canned
1 pound
650
Shad
1 pound
350
Trout, broo
1 pound
250
MEAT, O , AND GAME
PRODU T
EIGHT
A ORIES
Bacon :
Smo ed
1 pound
2600
Beef:
orned
1 pound
1200
Dred
1 pound
800
ver
1 pound
600
Porterhouse stea
1 pound
1000
Roast
1 pound
1550
Round, ean
1 pound
650
Rump
1 pound
800
hc en broers
1 pound
300
ow
1 pound
750
amb:
hops, broed
1 pound
1400
hops, hnd uarter
1 pound
850
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710
THE ONGRESSIONA OOK BOOK
PRODU T
EIGHT
A ORIES
eg
1 pound
800
on
1 pound
1200
Shouder
1 pound
1200
Por :
hops, on
1 pound
1200
Sat, fat
3500
Sausage:
Por
1 pound
2000
Tur ey
1 pound
1000
Trpe
1 pound
260
ea:
Breast of, medum fat
1 pound
700
eg, medum fat
1 pound
600
ver, medum fat
1 pound
550
on, medum fat
1 pound
670
RUITS
PRODU T
MEASURE
EIGHT
A ORIES
Appes
2 uarts
3 pounds
600
Aprcots:
Dred
3 cupfus
1 pound
1200
Bananas
3 arge
1 pound
300
herres:
anded
10 medum
1 ounce
100
tron
1 pound
1400
urrants:
Dred
2 cupfus
1 pound
1400
Dates:
Uns toned
Grapes
1 pac age
1 cupfus
10 ounces
1 pound
850
328
emons
2 arge
11 ounces
100
Oranges
1 arge
9.5 ounces
100
uce of
1 cupfu
8 ounces
100
Pneappe
1 can
1 pound, 4 ounces
800
Prunes
2 cupfus
1 pound
1200
Rasns
1 cupfu
5 ounces
500
EGETAB ES
PRODU T
MEASURE
EIOHT
A ORIEs
Asparagus
1 can
1 pound
SO
Beans, strng
1 can
1 pound, 4 ounces
110
Beets
abbage
1 pnt
I/head
1 pound
1 pound
200
120
arrots
3 arge
1 pound
1SO
aufower
sma head
11 ounces
100
eery
1 bunch
1 pound
orn:
anned
1 can
1 pound, 4 ounces
550
ranberres
1 uart
1 pound
200
ucumbers
2 medum
1 pound
68
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ITAMINS THE PROTE TI E E EMENTS
711
PRODU T
MEASURE
EIGHT
A ORIES
ents:
Dred
2) cupfus
1 pound
1580
ettuce
1 head
9 ounces
50
Mushrooms
44
1 pound
200
Onons
4 cupfus
1 pound
200
Peas:
anned
1 can
1 pound, 4 ounces
300
Potatoes
4 medum
1 pound
300
Spnach
1 pac age
3 pounds
300
Tomatoes:
resh
4 medum
1 pound
100
anned
1 uart can
2 pounds, 1 ounce
200
Turnp
2 turnps
1 pound
150
ITAMINS THE PROTE TI E E EMENTS
One may never see, taste, or sme a vtamn, yet they are present n a food-
stuffs, and ac ng them, one w de.
In dscoverng vtamns, the scentst found a paythng for the "medcne man."
tamns are the most eusve substances to capture, and the ony certan way to
obtan them s to eat the food and .drn the fuds n whch they are found.
SOUR ES
Rch n fsh ver o, especay cod, habut and
samon. Aso butter, egg yo , m , and cream.
ertan green and yeow vegetabes, such as car-
rots, spnach, and sweet potatoes, contan a pg-
ment from whch tamn A may be obtaned.
Rch n dney, ver, and yeast.
ITAMIN A
promotes growth and on-
gevty, ads n resstance to
genera nfectons.
ITAMIN B
stmuates appette and d-
geston. Necessary for nor-
ma reproducton.
ITAMIN
s necessary for teeth for-
maton and heathy gums.
Prevents scurvy.
ITAMIN D
(Sunshne tamn)
reguates the bone-formng
eements cacum and
phosphorus whch bud
bones and teeth. Prevents
rc ets.
Rch sources are cabbage, emon uce, ettuce,
onons, oranges, spnach, and tomatoes, and
abundanty n ctrus fruts. It s unstabe and
cannot stand a ong storage.
Rch n sunght, habut, and cod ver and samon
o as we as egg yo and whoe m .
Green vegetabes and wheat germ contan rch sup-
py. It s dffcut not to fnd tamn E n wde
varety of foods. It s, therefore, not necessary
to prepare t commercay.
17. S. Department of Agrcuture Pubcaton .
ITAMIN E
concerns tsef wth repro-
ductve abty and vtaty.
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ITAMIN HART
(E panaton: A the food contans a sma uantty of the vtamn. 2A the fond has a
far suppy of the vtamn. 3A the food s a good source of the vtamn.
4A ndcates the food s a rch source of the vtamn.)
EREA S
PRODU T ITAMIN PRODU T ITAMIN
Barey 2B Rce, whoe A, 2B
Bread, whte B Rye, whoe 2B
Bread, whoe wheat A, 2B heat bran A, 2B
orn, whte 2B hoe wheat coo ed A, 2B
orn, yeow A, 2B heat, whoe A, 2B
Oats, whoe 2B heat four, whte B
Rce, poshed 0
DAIR PRODU TS
PRODU T ITAMIN PRODU T ITAMIN
M , whoe 4A, 3B, 2 ottage cheese 2A, 4B
Butterm 2A, 2B, 2 Butter 4A
ream 4A, 3B, 1 Eggs, whtes 0
heese 4A, 3B Eggs, yo s 4A, 3B
ATS
PRODU T ITAMIN PRODU T ITAMIN
Amonds 2A, 3B Hc ory nuts 2B
Braz nuta A, 2B Peanut butter 2A, 3B
ocoanuts 2A, 3B Peanuts 2A. 3B
Engsh wanuts 2A, 3B Pecans 2A, 2B
ISH
PRODU T ITAMIN PRODU T ITAMIN
ams 2D Roe of fsh 2B
od ver o 4A Samon A, 4D
Habut 4D Sardnes 4D
Oysters 2D Tuna D
712
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ITAMIN HART
713
RUITS
PRODU T ITAMIN
Appes, raw A, B, 2
Aprcots A, B
Avocados 2A, 2B, 2
Bananas, fresh A, B, 2
Bac berres
antaoupe 2B
herres A, B
Dates 2B
Grapefrut 2B, 2
Grape uce B,
Grapes B,
emon uce 3B, 4
me uce 2B, 3
oganberres B,
PRODU T ITAMIN
Oranges A, 2B, 4
Peaches A, 2B, 3
Pears B,
Pneappe, fresh 2A, 2B, 3
Pneappe, canned 2A, 2B, 2
Pums A, B
Prunes 2A, B
Rasns B
Raspberres, fresh 2B, 3
Raspberres, canned 2B, 3
Rhubarb 2B, 3
Strawberres A, 2B, 3
Tangernes 26, 3
atermeon 2B, 3
EGETAB ES
PRODU T ITAMIN
Artcho es 4A, B
Asparagus A, 4B
Beans, dney A, 4B,
Beans, navy 3A, 3B,
Beans, soy 2A, 4B,
Beans, strng 3A, 3B,
Beets 2A, 2B, 2
Beet greens 3A, 2B,
abbage 2A, 3B, 4
arrots 4A, 3B, 4
aufower 2B,
eery 2A, 3B, 4
hard A, B,
orn, yeow 2A, 2B
ucumbers 2B, 2
Eggpant 2A, 2B
Endve B, 2
PRODU T ITAMIN
Kae A, 3B
ents 2A, 3B
ettuce 4A, 3B, 4
Mushrooms 3B
Onons, raw 2A, 2B, 4
Onons, coo ed 2A, 2B
Parsnps 3A, 4B
Peas, green 3A, 3B,
Peppers, green 2A, B
Potatoes, coo ed 2A, 3B,
Potatoes, sweet 4A, 3B, 3
Pump ns 1A
Sauer raut 3A, 2
Spnach 4A, 4B, 4
S uash 2A, B,
Tomatoes 4A, 3B, 4
ater cress 4A, B
The Detcan of the ongressona ub
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TAB ES O HEIGHTS AND EIGHTS O MEN
AND OMEN
( gures aow for average cothng. Deduct 4 for net weght.)
MEN
AGES
15-24
25-29
30-34
35-39
40-44
45-49
50-54
55-59
60-64
65-69
5 ft. 0 n.
120
125
128
131
133
134
134
134
131
130
n.
122
126
129
131
134
136
136
136
134
132
2 n.
124
128
131
133
136
138
138
138
137
135
3 n.
127
131
134
136
139
141
141
141
140
140
4 n.
131
135
138
140
143
144
145
145
144
143
5 n.
134
138
141
143
146
147
149
149
148
147
6 n.
138
142
145
147
150
151
153
153
153
151
7 n.
142
147
150
152
155
156
158
158
158
156
8 n.
146
151
154
157
160
161
163
163
163
162
9 n.
150
155
159
162
165
166
167
168
168
168
10 n.
154
159
164
167
170
171
172
173
174
174
11 n.
159
164
169
173
175
177
177
178
180
180
6 ft. 0 n.
165
170
175
179
180
183
182
183
185
185
1 n.
170
177
181
185
186
189
188
189
189
189
2 n.
176
184
188
192
194
196
194
194
192
192
3 n.
181
190
195
200
203
204
201
198
196
196
OMEN
AGES
15-19
20-24
25-29
30-34
35-39
40-44
45-49
50-54
55-59
60-64
4ft. 11 n.
111
113
115
117
119
122
125
128
128
126
5 ft. 0 n.
113
114
117
119
122
125
128
130
131
129
1 n.
115
116
118
121
124
128
131
133
134
132
2 n.
117
118
120
123
127
132
134
137
137
136
Sn.
120
122
124
127
131
135
138
141
141
140
4 n.
123
125
127
130
134
138
142
145
145
144
5 n.
125
128
131
135
139
143
147
149
149
148
6 n.
128
132
135
139
143
146
151
153
153
152
7 n.
132
135
139
143
147
150
154
157
156
155
Sn.
136
140
143
147
151
155
158
161
161
160
9 n.
140
144
147
151
155
159
163
166
166
165
10 n.
144
147
151
155
159
163
167
170
170
169
These tabes were prepared by Mutua fe Insurance ompany of New or and Assocaton
of fe Insurance Drectors.
714
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TIME-TAB E AND DIRE TIONS OR OOKING EREA S
ATER EREA OOK
orn mea 6 cupfus to 1 cupfu, about 4 hours
rac ed heat 6 cupfus to 1 cupfu, about 4 hours
Homny 4 cupfus to 1 cupfu, about 3 houra
Oatmea 4 cupfus to 1 cupfu, about 3 hours
Rce, boed 8 cupfus to 1 cupfu, about hour
Rce, steamed 3 cupfus to 1 cupfu, about 1 hour
Roed Oats 2 cupfus to 1 cupfu, about hour
heat, granuar 4 cupfus to 1 cupfu, about 2 hours
heat, roed 1 cupfus to 1 cupfu, about 1 hour
One teaspoonfu sat s added to each of the above cereas e ceptng the
oatmea, whch re ures I teaspoonfus.
TIME-TAB E OR OOKING ISH
To ba e 1 pound thc fsh 15 to 20 mnutes
To ba e 1 pound thn fsh 10 to 15 mnutes
To bo 1 pound thc fsh, habut, samon 15 mnutes
To bo 1 pound thc fsh, such as founder 8 mnutes
To fry stea or fets 5 to 10 mnutes
To fry smets or trout 4 to 8 mnutes
The fsh s suffcenty coo ed when t can be easy separated from the bone.
TIME-TAB E OR ROASTING MEATS
Beef rbs, rare, per pound 10 to 12 mnutes
Beef rbs, we done, per pound 14 to 18 mnutes
Beef, round, per pound 10 to 15 mnutes
hc en, per pound 15 mnutes
Duc , per pound 15 to 20 mnutes
Goose, per pound 20 to 25 m nutes
Ham, per pound 30 to 35 mnutes
amb, we done, per pound 20 mnutes
Mutton, eg, rare, per pound 8 to 10 mnutes
Mutton, eg, we done, per pound 12 to 15 mnutes
Mutton, on, rare, per pound 8 to 10 mnutes
Mutton, shouder, stuffed, per pound 15 to 20 mnutes
Por , we done, per pound 25 to 30 mnutes
Tur ey, 8-pound, per pound 15 to 20 mnutes
ea, we done, per pound 25 mnutes
715
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TIME-TAB E OR OOKING EGETAB ES
EGETAB E GENERA OOKER
Asparagus Tough ower ends cut off
Beans Scrape sde strngs remove
ends cut n 1-nch engths
ma beans Bo sowy add sat when
neary done.
Beets oo unpeeed
Brusses Remove yeow eaves: soa
sprouts n sat water 1 hour before
coo ng.
abbage ut sma head nto 4 parts
soa n sated water.
arrots Scrape do not pee cut n
sces or cubes.
aufower Remove green eaves and
thc sta soa head
down n water contanng
a tte sat and vnegar.
eery Remove tte eaves scrape
sta cut n 3-nch peces
coo rapdy 15 mnutes
change water coo sowy
15 mnutes.
ucumbers Pee cut n thc sces.
orn on cob ut away s and hus s.
Eggpant Ba e, steam, or fry wth or
wthout s n.
Onons Pee cut off tte roots.
O ra ut n sces coo n sma
uantty of bong water.
Parsnps ash bo scrape off s ns
cut n sces.
Peas She bo sowy add sat
when neary done.
Peppers Ra e out seeds parbo
ba e.
Potatoes Pee when od coo wth
s ns on when young.
Rce ash thoroughy cover wth
water e pands n coo ng.
TIME
20-40 mn.
20-30 mn.
25-30 mn.
2-3 hre.
15-20 mn.
25-35 mn.
20-25 mn.
20-25 mn.
30 mn.
15 mn.
20 mn.
15-30 mn.
20H mn.
15-20 mn.
30-40 mn.
20-30 mn.
20-30 mn.
20-30 mn.
hr.
SER I E
On toast wth drawn
butter or other sauce.
th butter or sauce.
th butter.
th butter.
th butter
sauce.
or any
th butter or cream
sauce.
th butter or cream
sauce see recpes.
th butter or cream
sauce.
th butter or cream
sauce see recpes.
th butter or four
and butter sauce.
rap n nap n.
Butter or sauce.
th butter or cream
sauce.
M wth rce or to-
matoes.
th butter or cream
sauce.
th m , or see rec-
pes.
See recpes.
th butter or cream,
used as a stape food
or n ca es and pud-
dngs.
716
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OMPARATI E MEASURES
717
EGETAR E GENERA OOKER ' TIME
Spnach ash thoroughy many 20-30 mn.
tmes use tte water
shrn s n coo ng.
S uash, Pee cut f od, remove 30-40 mn.
summer seeds.
S uash, Pee cut aways remove 1- hrs.
wnter seeds and strngy porton.
Tomatoes Pee cut n peces. 25-30 mn.
Turnps Pee sce mash wth wooden 30-45 mn.
masher when coo ed.
SER I E
th butter and vne-
gar or wth cream
sauce.
Mash add sat, pep-
per, butter.
Mash see recpes.
See recpes.
See recpes.
OMPARATI E MEASURES
cupfu 1 g or A pnt.
1 cupfu pnt.
2 cupfus granuated or powdered sugar
1 pound.
2 cupfus brown sugar 1 pound.
3 4 cupfus confectoners' sugar 1
pound.
4 tabespoonfus four 1 ounce.
4 cupfus or 1 uart sfted four 1
pound.
1 pnt ud, sod fat, or sod
chopped meat 1 pound.
10 eggs 1 pound.
2 tabespoonfus butter 1 ounce.
2 cupfus butter 1 pound.
16 tabespoonfus dry ngredents 1
cupfu.
THE METRI S STEM
1 gram (gr.) .035 ounce.
100 grams 3.5 ounces.
1 o ( g.) 2.2 pounds.
1 meter (m.) 3.28 feet.
1 centmeter (cm.) .3937 nch.
1 ter 1.056 uarts, ud.
1 ter .908 uart, dry.
1 ounce (av.) 28.35 grams.
1 pound .4536 ogram.
1 nch 2 centmeters.
1 foot .3048 meter.
1 yard .914 meter.
1 uart .946 ter, ud.
1 uart 1.1 ters, dry.
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USE U SUGGESTIONS
To brown gravy or soups, heat a arge spoonfu of sugar over a fame unt
brown and meted str nto hot gravy ths does not sweeten.
To open up a head of ceberg ettuce, cut out the stem wth a sma vege-
tabe nfe put the head n a bow of water n a coo pace t w open up
perfecty.
hen an appe saad s made a few hours before usng t, sprn e a tte
sat or sugar over the appes, so they w not turn dar .
To beat eggs uc y, add a pnch of sat.
In bong crac ed eggs, add a tte vnegar to the water to prevent the
abumen from bong out n the water. The acd stops the ea s.
Heat m before addng t to mashed potatoes.
Two tabespoonfus of emon uce dropped nto a cupfu of sweet m w
sour t mmedatey.
To banch amonds, soa them overnght or 7 or 8 hours n fresh cod
water. The s n may be easy removed, and they w have become very crsp
and edbe.
To she pecan nuts, pour bong water over a sma uantty et stand
unt coo crush from end to end.
To s n tomatoes, pace them over a fame unt peeng crac s.
hen powdered sugar becomes umpy, put t through the four seve.
Too sweet a m ture w not easy freeze.
To prevent srup from crystazng, add a tte cornstarch or powdered
sugar to the srup.
To prevent cream from runnng down the outsde of ptcher, rub the tp
wth a tte butter.
Grease dsh n whch chocoate s to be meted.
718
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USE U SUGGESTIONS 719
Grease contaner n whch moasses s to be measured.
Do not grease an ange or sponge ca e tn.
Rnse the pan wth cod water before usng t to scad m , as t prevents
stc ng of m .
Rnse mod wth cod water before pacng geatn n t.
To test a ba ed custard, nsert nfe. If nfe comes out cean, the custard
s done.
Scssors dpped nto water w factate the cuttng of marshmaows.
Dp nfe n hot water before cuttng merngue.
To ro coo e dough, cut off foot of a chd's whte corded cotton stoc ng
sp on rong pn. To ro doughnuts and coo es, cover four board wth
yard of unbeached drng, hemmed.
Beatng cocoa wth a rotary egg beater prevents scum from formng on top.
Tea and coffee shoud not be boed after they are made.
Stop hccoughs by munchng a ump of sugar saturated wth a tte vnegar.
To sea ey or am, cut peces of tssue paper arge enough to come down
we on the sde of the gass ta e two peces together, wet n s m m pat
down on the sdes et stand unt dry t w be artght.
Save the paraffn from ey gasses, for t w eep.
anned goods shoud be stored n a dry pace.
Remove contents of a tn can mmedatey after openng.
Keep m and cream contaners capped at a tmes.
Keep vegetabes fresh by wrappng them n a damp coth.
To eep ca e fresh, put a few sces of fresh bread n the bo wth the
ca e.
Pace fowers n a pa of water up to ther nec s every nght cut 1 nch
from stems ths eeps them fresh a ong tme.
In sendng fowers to a dstance, pace ther stems n raw potatoes.
hornated soda w remove frut and other stans from whte goods.
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720 THE ONGRESSIONA OOK BOOK
hen ta ng out spots wth gasone, pace a bottng paper underneath the
matera to prevent the rng from showng.
Remove n stans by the mmedate appcaton of sat before the n has
dred. hen the sat absorbs the n , use fresh appcaton of sat somewhat
mostened.
Remove coffee stans by appyng gycern to the spot rnse the coth
wth u ewarm water ron on the wrong sde.
If soot fas upon a rug, cover the spot wth sat before removng the
stan.
To cean rugs, use a m ture of corn mea and gasone apped wth a
scrub brush.
or whte spots on furnture caused by heat, saturate coth n wood acoho
and rub spots.
Sverware may be ept brght by washng t n the water n whch potatoes
have been boed. Botte t for ths purpose.
To cean marbe, ta e 2 ounces of common soda, 1 ounce powdered pumce
stone, and 1 ounce of fney powdered cha sft m wth water rub over
the marbe wash off wth soap and water.
To put out a fre, empty sat upon the fames on the other hand, put sugar
on a fre to revve t.
Bora and a tte sugar added to the m ture w hep drve away roaches.
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TERMS ADOPTED ROM THE REN H
IN GENERA USE IN OOKING
A a: In the manner of.
A a carte: Accordng to the menu.
A a ardnere: Made wth vegetabes.
A a mode: In the manner of.
Au, au : th. Au rognons wth dneys.
Au beurre nor: th bac butter.
Au gratn: th grated cheese and browned bread crumbs.
Au us: th ts own gravy.
Au nature: Pan, smpe.
Aspc: A cear ey used, generay, as a garnsh.
Barbe ue: To roast any anma, usuay outdoor .
Barde: A thn sce of bacon or por ad over food to prevent dryness.
Bearnase: A rch egg sauce named after the town of Bearn.
Bechame: A whte sauce made wth stoc .
Begnet: A frtter.
Bceuf bou: Boed beef.
Bceuf brase: Brased beef.
Beurre nor: Brown butter.
Bs ue: ream soup. A rch frozen nutted ce cream.
Bouches: Mouthfus. Appes to panca es or pattes.
Bouon: A cear soup not ute so strong as consomme.
Bou uet: A sma bunch of herbs used n favorng.
Brase: To coo n a covered pan so as not to ose the favor.
afe au at: offee wth m .
afe nor: Bac coffee.
anapes: Savory ttbts usuay served on toast.
arame: A srup of browned sugar named after a ount arame who ds-
covered ths seventh degree of sugar coo ng.
hampgnons: Mushrooms.
hateaubrand: enter cut of fet of beef.
ompote: rut coo ed n srup.
onsomme: ear soup.
reoe: th tomatoes, onons, peppers, or pmentos.
721
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722 THE ONGRESSIONA OOK BOOK
recy: th carrots.
routons: Shapes of bread toasted or fred.
roustades: red peces of bread to serve around meats.
De, d': Of. et de bceuf fet of beef.
Deved: ery hghy seasoned.
En asseroe: Served n the dsh n whch t was coo ed.
En co ue: Served n shes.
Entrees: Sma savory dshes served between courses at dnners.
Escaop: omposed of aternatng ayers of meat or other ngredent, topped
wth bread crumbs and ba ed.
arc: Stuffed wth forcemeat.
ets: Strps of meat or fsh wth the bones removed.
et Mgnon: Sma tender stea s, usuay served wth a sauce.
oe: ver. Pate de foe gras patty of fat ver, usuay apped to goose
yer.
ondue: A preparaton of meted cheese.
ondant: A boed sugar beaten to a creamy paste.
rase: Strawberry.
rappe: rozen water ce of mush consstency.
rcandeau: arded fred vea.
rcassee: Stewed meat such as chc en.
umet: An essence of meat or other savory used as a bass for a sauce.
Gaantne: Boned meat or fow stuffed, coo ed, gazed, and served as an
aspc.
Gace: rozen or coated wth srup.
Gaze: Stoc coo ed down amost sod, used usuay to brush over meat .
Hoandase Sauce: A rch sauce e hot mayonnase.
Hors d' Euvres: Savory morses served at the begnnng of a mea.
ardnere: th m ed vegetabes.
uenne: egetabes shredded nto fne strps.
Koumss: east fermented m .
obster farc: Stuffed obster.
yonnase: th onons and parsey.
Magre: Meatess. ast-day dshes.
Marnade: A spced uor n whch fsh or meats are steeped before coo ng
Marrons: hestnuts.
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REN H TERMS USED IN OOKING 723
Marute: Meat soup wth bread crumbs.
Mateote: A fsh stew served wth a wne.
Menu: B of fare.
Merngue: An egg whte and sugar beaten to a sauce.
Mousse: ream stffened wth geatn, sweetened, and favored.
Nougat: A candy made from sugar and nuts.
Eufs: Eggs.
Papr a: A Spansh sweet red pepper not so hot as cayenne.
Parfat: hpped cream, enrched wth eggs, coo ed wth srup.
Pate: A sma puff paste she.
P uant: Hghy seasoned.
Posson: sh.
Pommes frtes: rench fred potatoes.
Pommes en robe de chambre: Potatoes n ac ets.
Potage: Soup.
Pot au feu: Stew.
Pouet: hc en.
Prntaner: th sprng vegetabes.
Puree: Mashed. A thc soup.
uenee: A forcemeat wth yo s of eggs and bread, rchy seasoned, shaped
n ovas and poached and served as a garnshment.
Ragout: Savory dsh made of meat, cut n sma peces wth seasonng.
Rssoe: A rch mncemeat or a fsh roed n four and fred.
Rssoes: Roasted brown.
Rou : our and butter, thc ened for sauce or gravy.
Sam: A hash or game stew.
Saute: A meat or stuff put over a fre n fat to ghty fry.
Scaops en brochette: Scaops on s ewers.
Soubse: A pur6e of whte onons.
Souffe: A ghty whpped puddng of eggs or cheese, ba ed.
Soupe a a Rene: To the ueen's taste.
Tabe d'Hote: Dnner at a restaurant or hote wth a set menu.
Tetes d' Oseau : ea brds wth bacon.
Tmbae: A nd of tte pe n a mod.
Truffes: A danty fungus found usuay n rance, used n garnshng.
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724 THE ONGRESSIONA OOK BOOK
eoute: A rch vevety sauce.
nagrette: negar dressng.
o-au-vent: A arge pate she fed wth creamed oysters or chc en.
webac : Twce-toasted bread.
OOKER TERMS
Baste: To dp spoonfus of ud over a food from the pan n whch t was
coo ed.
Beat: To ntroduce ar nto the m ture.
Banche: To pour bong water over food foowed by cod water.
Bo: To brng a ud to a heat where t s n constant moton.
Brase: To coo n a covered pan wth a sma amount of ud.
Bro: To sub ect a food to drect heat as coas, gas fame, or eectrc co.
Dredge: To sft a ght coatng over food, usuay four or powdered sugar.
od: To cut n engthwse wth a sdewse moton of the spoon, beng cau-
tous about not drvng out the ar.
ry: To coo n deep fat.
Marnate: To cover wth rench dressng or spced ud.
Mas : To cover the top of food ghty, usuay wth sauce or whpped cream.
Mnce: To chop fne.
Panbrp: To coo food n a hot pan wth barey enough fat to eep t from
stc ng.
Parbo: To coo a food party n a ud.
Rce: To put coo ed food through a press.
Saute: To brown a food n a sma uantty of fat.
Smmer: To aow a ud to come to a heat where t barey moves.
Steam: To coo food n a covered steamer, over bong water.
Stew: To coo genty n a sma amount of water.
Str: To bend ngredents.
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U SEA OOD RI HNESS IN
DEMING'S
UA IT ANNED
SA MON
hen appette cas
for the goodness of SEA-
OOD decate, favory
body-fue to freshen
menus and nvte heath
try the INER A-
OR and REA E ON-
OM of DEMING'S
uaty anned Samon.
Gve DEMING'S
SA MON an mportant
pace on the day menu
the matchess favor of ts
6 ARIETIES may be
served n many ways.
DEMING'S SA MON
s whoesome t s easy
to prepare, at a greater
savng n money, tme,
and convenence.
Try DEMING'S uaty anned SA MON n a oaf wth peas
or eggpant, or as a decous sandwch spread.
Send your name and address for REE boo et
gvng 50 Prze- nnng vays to serve DEMING'S
uaty anned SA MON.
DEMING GOU D O.,
South Bengham, ashngton:
Pease send me the Nove DEMING SA MON Recpe Boo .
Name
Address . -1
Patronze Our Advertsers
725
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OR SU ESS
... n ba ng ... n servng whoesome, temptng meas
. . . try the God Meda easer, uc er way: wth
GO D MEDA "Ktchen-tested" OUR
Remar abe new mng deveopment that does away wth the chef cause
of ba ng faures: ac of unformty n the four. "Ktchen-tested" n
home ovens, by Betty roc er, famous coo ng authorty. Tested recpes
n every sac . oo for the 25,000 free recpe set
SO TASI K AKE OUR
Scentfcay desgned to end the three most common causes of ca e fa-
ures: coarseness, soggness, and uc stang. On every pac age, new
recpes by Betty roc er. Use wth Softas a e our, and overcome
ca e ba ng troubes.
BIS UIGK ( ust add water or m
New easer, uc er, better way to ma e decous ba ng powder bscuts,
shortca es, and many other ba ngs. or bscuts, smpy add water or
m . . . str, cut out. ust 90 seconds from pac age to oven The new
e cusve type shortenng, m ed wth the other speca ngredents, eeps
fresh and sweet far onger than ordnary shortenngs.
HEATIES
rsp, crunchy, toasted cerea
fa es made from whoe wheat
(whch furnshes neary twce the
body-budng proten and a
greater percentage of mneras
than corn and rce). Ready to
serve . . . ust pour them out of
the bo . hdren ove heates
. . . and eat them wthout any
coa ng. Serve heates often I
As your grocer or God
Meda oods. A accepted
by the ommttee on oods
o the Amercan Medca
Assocaton.
DOOO M T
Patronze Our Advertsers
727
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PETER PAN SA MON
Un uestonaby
the mosf
popuar
brand
of samon on
the mar et
f An mparta survey of the 657 trad-
ng centers through whch more than
70 per cent of the food busness of
ths country fows, ndcates such a
pronounced preference for Peter Pan
Samon that there no onger s any
ueston as to whch brand eads a
others n Natona deaer and con-
sumer popuarty
Bureau / oods. Santaton
PA KED B
Aas a.Pacfc Samon orporaton
DISTRIBUTED B
S nner Eddy orporaton
SKINNER BUI DING, SEATT E, U.S.A.
Patronze Oar Advertsers
729
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o
Of few products can t be sad wth
truth that they actuay set the standard
for others of ther nd. And among
these few, most surey, s a adac
automobe.
or amost twenty-fve years, adac
cars have occuped ths unusua pos-
ton n the automotve ndustry n fact,
snce 1908, when adac was awarded
the famous De ar Trophy for perfect
nterchange-abty of parts.
ear after year, the pubc has grown
more aware of adac's poston, unt
today you hear t affrmed on every hand.
"She's a tte adac, sn't she "
boasts the owner who has ust ta en
possesson of one of the smaer motor
cars.
"She has a tte the 'fee' of a
adac," says the new possessor of a
medum-prced car.
"Ths performs more e a adac
than any other car I ever drove," e -
pans another owner.
And, agan, you hear the good-natured
apoogy, "Of coure, t's not a adac "
A moment's refecton w serve to
reca that you have heard these very
remar s, tme and tme agan. Pract-
cay never s any other car used as the
standard of comparson amost aways
a adac.
f t/e r or/c/
aways, n an actua superorty of fact.
And bac of ths superorty s usuay
found an dea, regousy adhered to,
year after year.
In the case of adac, the w to
eadershp has become a greater spur
to achevement than any creed or taw
coud possby be. It smpy never oc-
curs to anyone at adac that adac
s prveged to do anythng ese than
e ce n a thngs.
It s out of ths sprt that has come
adac's ong st of basc contrbu-
tons to the motor car ndustry. The
sef-starter, precson manufacture, the
cosed body, the Syncro-Mesh trans-
msson, the 16-cynder engne, the 90-
degree -type engne a of them came,
and coud nave come ony, from the
adac w to achevement.
e fee certan that most buyers n
the fne-car fed apprecate the poston
that adac occupes. adac saes, at
east, certany ndcate as much. But
for those who may not have had occa-
son to gve the matter partcuar
thought, we wsh merey to suggest
that the "Standard of the ord" s
aways a safe measure to foow n
choosng any commodty.
ADI A MOTOR AR OMPAN , DETROIT, MI HIGAN
Patronze Our Advertsers
731
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"Peope have found n nsurance an eco-
nomc devce that has been of e traord-
nary servce and one whch they w use
to an even greater e tent n the future."
THE TRA E ERS INSURAN E OMPAN
THE TRA E ERS INDEMNIT OMPAN
THE TRA E ERS IRE INSURAN E OMPAN
HART ORD ONNE TI UT
A orms o nsurance or the famy
O I E K, 170 ft. Stee acht, but by us for has. . Ketterng,
s a or of Art from Hu to urnshngs, e empfyng
our Specaty of ne or manshp.
DE OE BOAT MOTOR ORKS
BA IT , MI HIGAN
Patronze Our Advertsers
733
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Bargan
or perfect measurng m ng and ba ng
Use the
Swans Down a e Set
ou' need the Swans Down a e Set
for every ca e recpe n ths coo boo .
It's handy It's modern I It ma es per-
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to get t at a bargan prce
The Swans Down a e Set conssts of:
A set of aumnum measurng spoons,
wooden sotted m ng spoon, wre ca e
tester, aumnum measurng cup, stee
spatua, heavy s uare ca e pan (tn),
patent ange food pan (tn), a sampe
pac age of the famous Swans Down
a e our, and a copy of the popuar
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Thn of ownng a these heps to
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out the coupon beow. . . . e guar-
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"New a e Secrete" s the ony tem
n ths set sod separatey. Send Oc
for your copy.
Swans Down a e our
A PRODU T O GENERA OODS
( hec the offer you preter, we' pay the postage)
rances ee Barton, GENERA OODS,
Batte ree , Mch.
( ) Encosed s Oc (stamps or con), for whch pease send me a copy of "New
a e Secrets."
( ) Encosed s 1.00 (.... n anada) for whch pease send me the compete
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Name
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ty State
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U ER BRUSHES
PERSONA
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Har Brushes
HOUSEHO D
ber Brooms
oor Mops
or Every Use
Mancure Brushes
Shower Bath Brushes
esh Brushes
Tooth Brushes
urnture Posh
oor a
Dusters
Brushes for Every Purpose
INDUSTRIA
Government Budngs actores Schoos
Hosptas Hotes Transportaton nes
The uer Brush ompany s the argest organzaton n the
word devoted to the manu acture and dstrbuton o brushes
/or persona, househod, and ndustra use.
THE U ER BRUSH OMPAN
HART ORD, ONN.
uer reta saes studos and branch offces n more than 250 ctes.
onsut teephone boo for address.
Havepoatred
Here s the ay... As Easy as
SUGAR Bong ater MAP EINE
4 ups 2 ups 1 Teaspoon
MAKES ONE UART DE I IOUS S RUP
Done n a ffy, n arge or sma amounts, as you
wsh. Easy Economca
MAP EINE s used by noted chefs and mons
of housewves to favor desserts too, ce cream
candes, puddng sauces, frostngs, pe fngs, etc.
ASK OUR GRO ER
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544
THS 5-ROOM HOUSE
OMP ETE ....
Save four profts by buyng a the umber, mwor , and
hardware drect from A ADDIN MI S. A matera read-
cut, savng 18 umber waste and 30 on abor costs.
A ADDIN READI- UT HOUSES SA E MONE
A umber read-cut, mwor , wndows, doors, nteror wood-
wor , hardware, roofng, gass, nas, pants, varnsh, and stans.
A materas shpped n a seaed bo car drect from the bg
Aaddn Ms. e Pay reght. Safe arrva guaranteed. A
umber s certfed, sound, strong, and of hgh uaty. Ths and
a Aaddn homes are permanent, year "round homes warm n
wnter. Not "portabe" or "sectona" n any sense. Many desgns
to choose from, 336 to 2233. 4 to 9 rooms. Aso Summer ot-
tages, Garages, Tourst ottages, Roadsde Stores, and ng
Statons at amazng savngs.
REE ATA OG : "
og shows 100 pans of Homes,
Summer ottages, Garages,
ng Statons, Tourst ot-
tages, and Roadsde Stores at
money-savng prces. Smpy
cp ths oupon and ma t
NO for your free copy. Ad-
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BA IT , MI H., OR
PORT AND, OREGON
Summer ottage
THE A ADDN O.
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f OOOU P T
THE hostess wns when she foows a perfect unch-
eon wth ongress Payng ards on her brdge
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The ord's Most Beautfu ards
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If ou Have
A avorte Recpe
ou can gve two mon other women the opportunty of en-
oyng t wth you through the medum of The Househod Mag-
azne whch mantans The Searchght, a modern seven-room
house, as ts natona testng home.
Brght and cheerfu as Househod tsef, The Searchght serves
as a wor shop for the edtors n whch to test not ony submtted
recpes but a home-ma ng formuae and househod e upment.
The edtora supervson whch has ed ts
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Send or sampe copy, ve cents.
THE HOUSEHO D MAGA INE,
Tope a, Kansas
ORADA . TITUS,
ARTHUR APPER, Pubsher Searchght Drector
Patronze OUT Advertsers
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oursef
your Home
your Property
The Best Recpe
for Protecton
-T-N-A-- -r
f As the / tna adent
n your communty
THE / TNA ASUA T
AND SURET OMPAN
.',,.(,d -,
THE TNA I E INSURAN E OMPAN
HAR ORD, ONNE TI UT
A- SAU E
adds a ds-
crmnatng
favor to the
best of foods.
At A Good Purveyors
The
. B. I IAMS OMPAN
Gastonbury, onn.
or neary 100 years specasts
n the manufacture of shavng
preparatons.
ams Shavng Soap s uc -
est for the beard, best for the
s n.
ams A ua eva, the scen-
tfc after-shavng preparaton,
eeps the s n a day as the -
ams ather eaves t.
SESSIONS
E E TRI O KS
A SO ITH
ESTMINSTER HIMES
A Recpe for Sound
Insurance Protecton
Be sure that your nsurance pocy carres the
stag trademar and s wrtten by your oca
representatve of the
HART ORD IRE INSURAN E OMPAN
HART ORD, ONNE TI UT
Patronze Our Advertsers
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RO A T PE RITER OMPAN , IN .
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PATRONI E
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Patronze Our Advertsers
747
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INDE O ONTRIBUTORS
Abernethy, Mrs. hares ., wfe of ongressman Abernethy (N. .) 467
Ac erman, Mrs. Ernest R., wfe of e - ongressman Ac erman (N. .) 302
Adar, Mrs. ohn A. M., wfe of e - ongressman Adar (Ind.) 150
Adar, Mrs. . eroy, wfe of ongressman Adar (11.) 101, 183
Adad, Senora de, Tegucgapa, Honduras 601, 603
Adams, Mrs. Ava B., wfe of Senator Adams ( oo.) 478, 483
Agrcuture, Department of 318, 334
Adrch, Mrs. Rchard S., wfe of e - ongressman Adrch (R. I.) 489, 501
Afaro, Senora Amea ., de, wfe of the e -Mnster to Panama 629
Afaro, Senora Peregrne, de, San ose, osta Rca 565
Aen, Mrs. ohn ., wfe of e - ongressman Aen (11.) 165
Aen, Mrs. Oscar K., wfe of the Governor of ousana 321
Agood, Mrs. Mes ., wfe of ongressman Agood (Aa.) 343
Aes Inn, The, ashngton, D. 458
Amon, Mrs. Edward B., wfe of ongressman Amon (Aa.).. 178, 180, 220, 440
Amon, Mrs. Rchard B., wdow of ate ongressman Amon (Aa.)
Amercan egaton, Athens, Greece 597, 598
Amercan egaton, Rumana 646
Amercan egaton, San Savador 650
Amercan egaton, ugosava 668
Andresen, Mrs. August H., wfe of e - ongressman Andresen (Mnn.).. .139, 144
Andrew, A. Patt, Member of ongress (Mass.) 495
Ansberry, Mrs. Tmothy T., a founder of ongressona ub ( ash., D. .).194
Appeby, Mrs. Stewart, wfe of e - ongressman Appeby (N. .) 129
Appeby, Mrs. T. ran , wdow of ate ongressman Appeby (N. .) 129
Arens, Mrs. Henry, wfe of ongressman Arens (Mnn.) 331
Arnod, Mrs. am ., wfe of ongressman Arnod (11.) 54, 129, 302, 428
Ashurst, Mrs. Henry ., wfe of Senator Ashurst (Arz.) 54, 218
Astrom, Mr. A e eonard, Mnster from nand 579
Aswe, Mrs. ames B., wfe of e - ongressman Aswe ( a.) 31, 290, 297
Austn, Mrs. arren R., wfe of Senator Austn ( t.) 91, 400
Ayers, Mrs. Roy E., wfe of ongressman Ayers (Mont.) 67, 465
Ayres, Mrs. am A., wfe of ongressman Ayres (Kan.) 150, 205, 214, 286, 355
Bach e, Madame Havard H., wfe of the Norwegan Mnster 625
Bachmann, Mrs. ar ., wfe of e - ongressman Bachmann ( . a.)..143, 215
Bacon, Mrs. Robert ow, wfe of ongressman Bacon (N. .) 19, 116
Badng, Mrs. Gerhard A., wfe of the e -Mnster to Ecuador 574
Baer, Mrs. ohn M., wfe of e - ongressman Baer (N. Da .). .16, 79, 95, 189, 229
Bagdonas, M., Secretary of thuanan egaton, ( ash., D. .) 612
Baey, Mrs. oseph ., r., wfe of ongressman Baey (Te as) 478
Baey, Mrs. osah am, wfe of Senator Baey (N. .) 404, 476
Baey, Mrs. Raph E., wfe of e - ongressman Baey (Mo.) 98, 99
749
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750 INDE O ONTRIBUTORS
Ba er, Mrs. atherne Hays, daughter of e - ongressman Hays (Mo.).. 103, 289
Ba er, Mrs. Sam A., wfe of the e -Governor of Mssour 169
Ba ewe, Mrs. hares M., wfe of ongressman Ba ewe -( onn.) 364
Badrdge, Mrs. H. ., wfe of the e -Governor of Idaho 127
Bauts, Mr. B. Kasmr, Mnster from thuana 611
Bazar, Mrs. red B., wfe of the Governor of Nevada 64, 65, 127
Ban head, Mrs. ohn H., wfe of Senator Ban head (Aa.) 365, 444
Barbour, Mrs. Henry E., wfe of e - ongressman Barbour ( af.)
21. 27, 169, 189, 191, 207, 237
Barbour, Mrs. . arren, wfe of Senator Barbour (N. .) 266, 371
Bar ey, Mrs. Aben ., wfe of ongressman Bar ey (Ky.) 52, 58, 165
Barra, Senora Rosa Sanas de a, wfe of the e - harge d'Affares, Bova. ..554
Bayard, Mrs. Thomas ., wfe of e -Senator Bayard (De.) 139,-163, 494, 520, 522
Baye, Madame Henr de, wfe of the harge d'Affares of the egaton of
Ncaragua 624
Bea es, Mrs. Anne Speman, wdow of ate ongressman Bea es (Mch.)
22, 31, 35, 90, 129
Beam, Mrs. Harry P., wfe of ongressman Beam (I1.) 21, 185
Beedy, Mrs. arro ., wfe of ongressman Beedy (Mane)
40, 108, 208, 216, 220, 308, 406, 485, 511
Beers, Mrs. Edward M., wdow of ate ongressman Beers (Pa.)
216, 220, 226, 393, 427, 432, 485
Begg, Mrs. ames T., wfe of e - ongressman Begg (Oho) 76, 310, 411
Beter, Mrs. Afred ., wfe of ongressman Beter (N. .) 76, 153
Benham, Mrs. ohn S., wfe of e - ongressman Benham (Ind.)
398, 440, 503, 512, 513
Bey, Nchoas Kha, harge d'Affares, Egypt 575
Bbesco, Prncess, wfe of the e -Mnster from Rumana 643
Bermann, Mrs. red, wfe of ongressman Berman (Iowa)
26, 43, 76, 93, 104, 118, 277, 383, 471
Bggs, Mrs. . rawford, wfe of the Soctor Genera 43, 93, 104
Bngs, Mrs. ran n S., wfe of the e -Governor of ermont 94, 134, 374
Bsse, Mrs. Afred ., daughter of the e -Secretary of the Interor 166, 509
Bac , Mrs. Hugo, wfe of Senator Bac (Aa.) 56
Bac wood, Mrs. Ibra ., wfe of the Governor of South arona 19, 137
Bane, Mrs. ohn ., wfe of e -Senator Bane ( s.) 241
Ba e, Mrs. Ma we, wfe of e -Dpomatc Agent and onsu Genera,
Morocco 618
Banchard, Mrs. George ., wfe of ongressman Banchard ( s.)... .129, 461
Band, Mrs. Oscar E., wfe of e - ongressman and udge Band (Ind.)
225, 301, 459
Band, Mrs. Schuyer Ots, wfe of ongressman Band ( a.)
33, 166, 311, 445, 448, 457
Banton, Mrs. Thomas ., wfe of ongressman Banton (Te as)... .51, 416, 482
Bss, Hon. Robert oods, e -Mnster to Sweden 656
Bss, Mrs. Robert oods 656
Boom, Mrs. So, wfe of ongressman "Boom (N. .).9, 10, 314, 362, 370, 451, 467
Boom, Mss era, daughter of ongressman Boom (N. .) 314
Boardman, Mss Mabe T., harman of ounteers of Amercan Red ross
681, 685
Boehne, Mrs. ohn ., r., wfe of ongressman Boehne (Ind.) 86, 372. 424
Bohn, Mrs. ran P., wfe of e - ongressman Bohn (Mch.) :... .537
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INDE O ONTRIBUTORS 751
Boes. Mrs. am D., wfe of e - ongressman Boes (Iowa)
15, 85, 121, 122, 146, 208, 209, 241
Boeau, Mrs. Gerad ., wfe of ongressman Boeau ( s.) 47, 151
Boton, Mrs. hester, wfe of ongressman Boton (Oho)..29, 331, 337, 517, 527
Bomfm, Baroness de, of Ro de anero 555, 556
Bone, Mrs. Homer, wfe of Senator Bone ( ash.) 132, 299
Borah, Mrs. am E., wfe of Senator Borah (Idaho) 19, 235
Bostrom, Madame ., wfe of Mnster from Sweden to Unted States..287, 655
Bowng, Mrs. am B., wfe of e - ongressman Bowng (Aa.).. 117, 239, 472
Bowman, Mrs. hares ., wfe of e - ongressman Bowman (Pa.)..32, 272, 278
Bowman, Mrs. ran ., wfe of e - ongressman Bowman ( . a.)
51, 60, 161, 240, 345, 430, 455
Brand, Mrs. hares, wfe of e - ongressman Brand (Oho) 394, 471
Brandes, Mrs. ous D., wfe of ustce Brandes ( ash., D. .)..180, 307, 374
Brann, Mrs. ous ., wfe of Governor Brann of Mane 38, 441, 462, 472
Bratton, Mrs. Sam. G., wfe of e -Senator Bratton (N. M.) 181, 183
Brewster, Mrs. Raph O., wfe of e -Governor Brewster (Mane) 191, 193
Brggs, Mrs. ran rye, daughter of ate Senator rye (Mane) 366, 480
Brgham, Mrs. Ebert S., wfe of e - ongressman Brgham ( t.).32, 166, 246, 496
Brsto, Mrs. Mar ., wfe of e -Hgh ommssoner to Tur ey 660
Brtten, Mrs. red A., wfe of ongressman Brtten (11.) 405, 435, 510
Broussard, Mrs. Edwn S., wfe of e -Senator Broussard ( a.)
218, 388, 421, 506, 516
Brown, Mrs. red H., wfe of Senator Brown (N. H.) 132
Brown, Mrs. Izetta ewe, wdow of ate e - ongressman Brown ( . a.)..453
Brown, Mrs. Prentss M., wfe of ongressman Brown (Mch.) 172
Brown, Mrs. . E., wfe of e - ongressman Brown ( s.)
164, 176, 178, 179, 181, 268, 306
Browne, Mrs. Edward Everett, wfe of e - ongressman Browne ( s.)
185, 187, 274, 307, 479, 481, 483, 485, 503, 521
Brownng, Mrs. Gordon, wfe of ongressman Brownng (Tenn.) 5
Bruce, Mrs. am abe, wfe of e -Senator Bruce (Md.) 243, 310
Brumbaugh, Mrs. . ., wdow of ate ongressman Brumbaugh (Oho)....
58, 117, 310
Brumm, Mss, sster of e - ongressman Brumm (Pa.) 537
Bum, Mr. onstantne, e -Mnster from Denmar 569
Brunner, Mrs. am ., wfe of ongressman Brunner (N. .) 280, 385
Bryan, Mrs. hares A., wfe of Governor Bryan of Nebras a 17, 428
Buchanan, Mrs. ames P., wfe of ongressman Buchanan (Te as)
125, 160, 168, 479
Buc , Mrs. ayton Dougass, wfe of Governor Buc of Deaware
2, 33, 53, 496, 534
Buc , Mrs. ran H., wfe of ongressman Buc ( af.)
... .1, 173, 246, 288, 292, 304, 346, 347, 360, 400, 445, 488, 496, 506, 507, 510, 517
Buc bec. Mrs. ohn T., wfe of ongressman Buc bce (11.) 202
Buenavsta, Senor ervaso Avarez De, e - rst Secretary, Peruvan egaton 635
Bu eey, Mrs. Morgan G., a founder of ongressona ub ( onn.)
81, 183, 283, 495
Buow, Mrs. am ., wfe of Senator Buow (S. D.) 430
Buwn e, Mrs. Afred ., wfe of ongressman Buwn e (N. .)
106, 399, 479, 528
Burch, Mrs. Thomas Granve, wfe of ongressman Burch ( a.) 325, 436
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752 INDE O ONTRIBUTORS
Bureau Home Economes, Unted States Department Agrcuture 689
Bur e, Mrs. Edward R., wfe of ongressman Bur e (Neb.)... .216, 228, 236, 238
Bur e, Mrs. ohn H., wfe of ongressman Bur e ( af.) 90, 210, 377
Burnham, Mrs. George, wfe of ongressman Burnham ( af.)
108, 136, 233, 250, 257, 275, 294, 298, 311
Burroughs, Mrs. Sherman E., wdow of ate ongressman Burroughs (N. H.). .471
Burtness, Mrs. Oger B., wfe of e - ongressman Burtness (N. D.)..24, 351, 475
Burton, Mss Grace E., nece of ate Senator Burton (Oho)
164, 167, 281, 367, 479, 520, 526
Busby, Mrs. eff, wfe of ongressman Busby (Mss.) 279, 453
Busse, Mrs. onrad T., wfe of the e - nanca Advsor, bera 608
Buter, Mrs. Perce, wfe of ustce Buter of the Unted States Supreme
ourt ( ash., D. .) 468
Buter, Mrs. Thomas S., wfe of e - ongressman Buter (Pa.) 42, 233
Byrd, Hon. Harry ood, Senator ( a.) 323
Byrnes, Mrs. ames ., wfe of Senator Byrnes (S. .) 25
abe, Hon. Phander ., e - harg6 d'Affares, Argentna 543
affery, Hon. efferson, e -Mnster to Savador 650
ader, Mrs. am M., wfe of e -Senator ader (N. .) 464
adwe, Mrs. Mard ., wfe of ongressman adwe ( a.)..52, 144, 288, 398
ameron, Mrs. Raph H., wfe of e -Senator ameron (Arz.) 459
amnett, Mrs. Anthony, wfe of e - ongressman amnett ( af.)
225, 381, 460
ampbe, Mrs. Guy E., wfe of e - ongressman ampbe (Pa.) 491
ampbe, Mrs. Php P., wfe of e - ongressman ampbe (Kan.)
161, 184, 186, 247, 401
ampbe, Mrs. Tmothy ., wdow of ate ongressman ampbe (N. .)..
115, 305, 532
anfed, Mrs. Harry ., wfe of ongressman anfed (Ind.) ...426
antacuze, Prncess, granddaughter of ate Presdent Grant 646
apper, the ate Mrs. Arthur (Kan.) 342
araway, Senator Hatte, wdow of the ate Senator araway (Ar .)..41, 134, 358
ardenas, Madame . ., wfe of Spansh Ambassador 653
arey, Mrs. Robert D., wfe of Senator arey ( yo.) 682
arpenter, Mrs. Randoph, wfe of ongressman arpenter (Kan.)
74, 324, 468, 472
arpenter, Mrs. Terry, wfe of ongressman arpenter (Neb.) 26, 345
arter, Mrs. Abert E., wfe of ongressman arter ( af.)
94, 195, 197, 356, 432, 456, 465
arter, Mrs. hares D., wfe of e - ongressman arter (O a.) 123
artwrght, Mrs. burn, wfe of ongressman artwrght (O a.).319, 370, 535
Gary, Mrs. Gover H., wfe of ongressman ary (Ky.) 44, 89, 144
asno Savadoreno 651
esar, Senora Aae andro, wfe of the e -Mnster from Ncaragua 625
ha ey, Mrs. H. O., wfe of the ommerca ounseor of Brtsh Embassy.590
hamers, Mrs. am ., wfe of e - ongressman hamers (Oho) 156
hander, the ate Mrs. Thomas A. (O a.) 104, 105
hao, Madame Emma, 562
hapman, Mrs. P. T., wfe of e - ongressman hapman (I1.) 107. 109
hapman, Mrs. rg, wfe of ongressman hapman (Ky.) 147, 239. 2S9
hase, Mrs. Ray P., wfe of ongressman hase (Mnn.) 283, 289, 351, 376
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INDE O ONTRIBUTORS 753
havez, Mrs. Denns, wfe of ongressman havez (N. M.) 34, 45, 329
heatham, Ma or Genera B. ., e - uartermaster Genera 671
heatham, Mrs. B. ., wfe of the e - uartermaster Genera 319, 368, 671
hton, Mrs. Henry, wfe of e - ounseor of the Brtsh Embassy 590
hndbom, Mrs. ar R., wfe of e - ongressman hndbom (1.). 123, 330, 402
hrstgau, Mrs. ctor, wfe of e - ongressman hrstgau (Mnn.) 11
hrstanson, Mrs. Theodore, wfe of e - ongressman hrstanson (Mnn.).. 172
hurch, Mrs. Denver S., wfe of ongressman hurch ( af.). .49, 201, 366, 671
ntas, Senora de, wfe of the e -Ambassador from uba 565
ague, Mrs. ran , wfe of e - ongressman ague (Mnn.) 20, 171, 480
ar , Mrs. ohn D., wdow of the ate ongressman ar (N. .) 380
ements, Mrs. udson ., wdow of the ate ongressman ements (Ga.). .242
ements, the Msses Margaret and Mary, daughters of the ate ongress-
man ements (Ga.) 242
oates, Mrs., wfe of e -Prme Mnster of New eaand 623
ochran, Mrs. ohn ., wfe of ongressman ochran (Mo.). 195, 269, 284, 318, 470
ochran, Mrs. Thomas ., wfe of ongressman ochran (Pa.) 66, 298
offn, Mrs. Thomas ., wfe of ongressman offn (Idaho) 66
ohen, Mrs. am ., wfe of e - ongressman ohen (N. .)
62, 67, 179, 181, 197
oden, Mrs. hares ., wfe of ongressman oden ( af.). .178, 180, 197, 512
oe, Mrs. Raph D., a founder of the ongressona ub ( af.) 222, 415
oe, am P., r., ongressman (Md.) 182, 184
oer, Mrs. ames ., wfe of e - ongressman oer (Mss.) 50
oer, Hon. am Mer, e -Ambassador to he 561
ons, Mrs. Ross A., wfe of ongressman ons (Mss.) 5, 12, 43, 52, 265
ons, Mrs. Samue ., wfe of ongressman ons ( af.) 146, 180, 182
omer, Mrs. am M., wfe of ongressman omer (Mss.) 247, 251, 271
oton, Mrs. Don B., wfe of e - ongressman oton (Utah) 76
omstoc , Mrs. am A., wfe of Governor omstoc (Mch.) 280
onnay, Mrs. Tom, wfe of Senator onnay (Te as) 85, 394, 407, 460
onne, Mrs. hares R., wdow of the ate ongressman onne (Pa.) 682
onner, Mrs. M. Sennet, wfe of Governor onner (Mss.) 47
onnery, Mrs. am P., r., wfe of ongressman onnery (Mass.)
81, 196, 198, 313, 412
oo , Hon. s ., e -Mnster to enezuea 663
oodge, Mrs. avn, wfe of the ate Presdent oodge 35, 217, 418
oodge, Mrs. Marcus A., wfe of Senator oodge (Mass.) 217
ooney, Mrs. ran H., wfe of Governor ooney (Mont.) 421
ooper, Mrs. Henry Aen, a founder of the ongressona ub ( s
49, 50, 99, 235, 257
ooper, Mrs. ere, wfe of ongressman ooper (Tenn.) 37, 39, 121, 202, 434
ooper, Mrs. ohn G., wfe of ongressman ooper (Oho) 193, 195
opeand, Mrs. Roya S., wfe of Senator opeand (N. .) 11, 112, 212, 422
ornng, Mrs. Par er, wfe of ongressman ornng (N. .) 109
ostgan, Mrs. Edward P.. wfe of Senator ostgan ( o.) 148, 203
ouzens, Mrs. ames, wfe of Senator ouzens (Mch.) 62, 124, 222
oye, Mrs. am Radford, wfe of e - ongressman oye (Pa.)
93, 134, 150, 152
rago, Mrs. Thomas S., wfe of e - ongressman rago (Pa.) 145
ramton, Mrs. ous ., wfe of e - ongressman ramton (Mch.)
8, 35, 81, 84, 145, 166, 170, 171, 182, 184, 203, 219. 234, 345, 364, 419, 450
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754 INDE O ONTRIBUTORS
rane, Mrs. . Murray, a founder of the ongressona ub (Mass.).. .20, 361
ravens, Mrs. Ben., wfe of ongressman ravens (Ar .) 86, 241
rsp, Mrs. hares R., wfe of e - ongressman rsp (Ga.).35, 356, 358, 443, 520
rosby, Mrs. hares N. (Pa.) 384
ross, Mrs. ohn S., daughter of ongressman uer (Ar .) 81
ross, Mrs. 0. H., wfe of ongressman ross (Te as) 39, 428, 465, 502
rosser, Mrs. Robert, wfe of ongressman rosser (Oho). 112, 185, 187, 218, 343
rowe, Mrs. Eugene B., wfe of ongressman rowe (Ind.) 112, 120, 465
rowther, Mrs. ran , wfe of ongressman rowther (N. .) 178, 180, 442
rump, Mrs. Edward H., wfe of ongressman rump (Tenn.)
79, 157, 218, 220, 249, 271, 481, 533, 535
rumpac er, ate Mrs. M. E. (Ore.) 36S
ubertson, Hon. am S., e -Mnster to Rumana 643
ubertson, Mrs. am S 645
uen, Mrs. Thomas H., wfe of ongressman uen (N. .) 39, 531, 536
uop, the ate Mrs. am (Ind.) 469
ummng, Dr. Hugh S., Surgeon Genera U. S. Pubc Heath Servce v
ummngs, Mrs. red, wfe of ongressman ummngs ( oo.) 63. 34S
ummngs, Mrs. Homer, wfe of Attorney-Genera ( onn.) 183, 235, 500
Dae, Mrs. Porter H., wdow of the ate Senator Dae ( t.) 105, 118, 453
Danger, Mrs. rederc ., wfe of e - ongressman Danger (Mass.)...
145, 183, 185, 255
Damras, Prncess, wfe of Samese Mnster 652
Darden, Mrs. ogate ., r., wfe of ongressman Darden ( a.) 442. 463
Darrow, Mrs. George P., wfe of ongressman Darrow (Pa.) 304
Davenport, Mrs. rederc M., wfe of e - ongressman Davenport (N. .)..
218. 456, 473
Davey, Mrs. Martn ., wfe of e - ongressman Davey (Oho) 381, 490, 53o
Davdson, Mrs. ames H., wdow of the ate ongressman Davdson ( s.)
145, 154, 320, 452. 515. 535
Dava, Mrs. e ordova, e -Resdent ommssoner from Porto Rco. . .253
Davs, Mrs. hares R., wfe of e - ongressman Davs (Mnn.).. 19, 118, 193, 219
Davs, Mrs. Dwght ., wfe of e -Secretary of ar 22S
Davs, Mrs. Ewn ., wfe of e - ongressman Davs (Tenn.) 262, 391
Davs, Mrs. ames ., wfe of Senator Davs (Pa.) 80. 205
Davs, Hon. Roy T., e -Mnster to osta Rca . .565
Davs, Mrs. Roy T., wfe of the e -Mnster to osta Rca 565
Dawes, Mrs. hares G., wfe of the e - ce Presdent 444
Dea, Mrs. oseph T., wfe of e - ongressman Dea ( a.) 63
Dear, Mrs. eveand, wfe of ongressman Dear ( a.)...81, 97, 98, 260, 359, 399
Dearng, Hon. red Morrs, e -Mnster to Portuga from the Unted States.642
Dempsey, Mrs. S. aace, wfe of e - ongressman Dempsey (N. .)..401. 457
Deneen, Mrs. hares S., wfe of e -Senator Deneen (11.) 461, 466
Dennett, Mrs. red, member of the ongressona ub (N. D.)
80, 187, 189, 259, 327. 399
Dern, Mrs. George H., wfe of the Secretary of ar 154, 257
De Rouen, Mrs. R. ., wfe of ongressman De Rouen ( a.) 493
Desprade, Sefor Don Roberto, Mnster from the Domncan Repubc 572
Da, Mrs. Nathane B., wfe of e -Senator Da (S. .)...116, 194, 196, 402. 441
Dc nson, Mrs. ement ., wfe of ongressman Dc nson (Mo.) 233. 361
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INDE O ONTRIBUTORS 755
Dc nson, Mrs. ester ., wfe of Senator Dc nson (Iowa)
, 36, 73, 135, 214, 416
Deterch, Mrs. am H., wfe of Senator Deterch (11.) 202
D, Mrs. arence ., wfe of Senator D ( ash.)
v, 28, 129, 153, 164, 243, 245, 264, 287, 307, 349, 407, 532, 673
Don, Mrs. Rchard ., wfe of e -Governor Don (N. M.) 87, 394
Dmond, Mrs. Anthony ., wfe of deegate from Aas a
31, 64, 119, 180, 182, 267, 389
Dnge, Mrs. ohn D., wfe of ongressman Dnge (Mch.) 77, 141, 227
Dsney, Mrs. esey E., wfe of ongressman Dsney (O a.) 522
Dtter, Mrs. . am, wfe of ongressman Dtter (Pa.) 93, 147, 229, 307
Dobbns, Mrs. D. ., wfe of ongressman Dobbns (11.) 23, 135, 204, 213
Doc weer, Mrs. ohn, wfe of ongressman Doc weer ( af.) 46, 463
Dodge, Hon. Percva H., e -Mnster to Denmar 570
Domnc , Mss Ezabeth, sster of e - ongressman Domnc (S. .) 418
Donahey, Hon. c, e -Governor of Oho 299
Dondero, Mrs. George A., wfe of ongressman Dondero (Mch.) 128, 425
Doran. Dr. . M 690
Dougas, Mrs. ews, wfe of Drector of Budget 382
Dowe, Mrs. assns ., wfe of ongressman Dowe (Iowa). 11, 107, 108, 293, 475
Do ey, Mrs. a, wfe of ongressman Do ey (Mss.) 446
Drane, Mrs. Herbert ., wfe of e - ongressman Drane ( a.) 330, 454
Drewry, Mrs. Patrc H., wfe of ongressman Drewry ( a.) 19, 77, 117, 232
Drver, Mrs. am ., wfe of ongressman Drver (Ar .)..151, 221, 222, 448
Dubos, the ate Mrs. red T. (Idaho) 273, 288
Duffey, Mrs. arren ., wfe of ongressman Duffey (Oho) 194, 356, 366
Duffy, Mrs. . Ryan, wfe of Senator Duffy ( s.) 202, 447
Dunbar, Mrs. ames ., wfe of e - ongressman Dunbar (Ind.) 234, 409
Duncan, Mrs. Rchard M., wfe of ongressman Duncan (Mo.) 48
Dunn, Mrs. Mdtthew A., wfe of ongressman Dunn (Pa.) 434
du Pont, the ate Mrs. oeman (De.) 291
Durgan, Mrs. George R., wfe of ongressman Durgan (Ind.) 127
Dwght, Mrs. ohn ., a founder of the ongressona ub and wdow of
the ate ongressman Dwght (N. .) ,.113
Dyer, Mrs. eondas, wfe of e - ongressman Dyer (Mo.). .47, 174, 175, 322', 445
Eage, Mrs. oseph H., wfe of ongressman Eage (Te as) 339, 417
Eage, Mss rgna, daughter of ongressman Eage (Te as) 133
Eaton, Mrs. hares A., wfe of ongressman Eaton (N. .)
43. 90, 140, 210, 212, 220, 336, 527
Edge, Mrs. ater E., wfe of e -Ambassador to rance 2, 282, 489, 516, 525
Edmonds, Mrs. George ., wfe of ongressman Edmonds (Pa.) 303
Edwards, the ate Mrs. Edward I. (N. .) 7, 273, 275, 318, 350, 437
Ehrnghaus, Mrs. . . B., wfe of Governor Ehrnghaus of North arona 37, 59
Echer, Mrs Edward ., wfe of ongressman Echer (Iowa) 683
Ensten, Mrs. ews, wfe of the c -Mnster to zechosova a 569
E ns, the ate Mrs. Stephen B. ( . a.) 534
Eenbogen, Mrs. Henry, wfe of ongressman Eenbogen (Pa.) 251
Eot, Mrs. Rchard N., wfe of e - ongressman Eot (Ind.) 539
Es, the ate Mrs. Edgar . (Mo.) 34, 36
Ezey, Mrs. Russe, wfe of ongressman Ezey (Mss.) 454
Etse, Mrs. Raph R., wfe of ongressman Etse ( af.) 7, 258
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756 INDE O ONTRIBUTORS
Ey, Mrs. oseph B., wfe of Governor Ey of Massachusetts 241
Emerson, Mrs. ran ., wfe of the e -Governor of yomng 671, 673
Engebrght, Mrs. Harry ., wfe of ongressman Engebrght ( af.)
161, 262, 391
Erc son, Mrs. ohn E., wfe of Senator Erc son (Mont.) 421
Esc , Mrs. a B., e - ongresswoman (Tenn.). .29, 62, 125, 211, 358, 460, 468
Estep, Mrs. Harry A., wfe of e - ongressman Estep (Pa.) 414
Estery, Mrs. hares ., wfe of e - ongressman Estery (Pa.)
40, 195, 196, 246, 474, 480, 482, 498
Evans, Mrs. Robert E., wdow of the ate ongressman Evans (Neb.) 308
Evans, Mrs. am E., wfe of ongressman Evans ( af.) 301, 365, 439
E cesor Hote, Begrade 668, 669
archd, Mrs. Ben amn ., wfe of e - ongressman archd (N. .)
197, 295, 514
arfed, Mrs. ous ., wfe of e - ongressman arfed (Ind.) 456, 4f2
a, Mrs. Abert B., wfe of e -Secretary of the Interor (N. M.) 271, 508
arey, Mrs. ames A., wfe of the Postmaster-Genera 11, 422
arey, Mrs. ames I., wfe of ongressman arey (Ind.) 189, 491
arrngton, Mrs. . R., wfe of the e -Governor of Hawa 70, 237
assett, Mrs. . Soat, a founder of the ongressona ub (N. .) 498
enn, Mrs. E. Hart, wfe of e - ongressman enn ( onn.).. .306, 391, 400, SOS
erguson, Mrs. Mram A., Governor of Te as 14, 96, IIS
errara, Senor Don Orestes, e -Ambassador from uba 566
errs, Mrs. oodbrdge N., wdow of the ate Senator errs (Mch.) 431
eds, Mrs. . ., wfe of the e -Governor of Kentuc y 513
esnger, Mss os, daughter of ongressman esnger (Oho) 1T2
sa, Madame da, wfe of the e -Secretary of zechosova an egaton.. .569
sh, Mrs. Hamton, r., wfe of ongressman sh (N. .) 357
sher, Mrs. Hubert ., wfe of e - ongressman sher (Tenn.) 534
tzgerad, Mrs. Roy G., wfe of e - ongressman tzgerad (Oho) 388. 536
tzgerad, Mrs. am T., wfe of e - ongressman tzgerad (Oho). .148, 456
tzgbbons, Mrs. ohn, wfe of ongressman tzgbbons (N. .) 157
tzpatrc , Mrs. ames M., wfe of ongressman tzpatrc (N. .) 316, 338
annagan, Mrs ohn .. r., wfe of ongressman annagan ( a.) 86
etcher, Mrs Broo s, wfe of ongressman etcher (Oho) 379, 526
etcher, Mrs. Duncan U., wfe of Senator etcher ( a.) .9, 235, 306, 352, 484, 485
etcher, Mrs. Henry P., wfe of e -Ambassador to Itay 603
ood, Mrs. Henry D., wfe of e - ongressman ood ( a.) 323
ocht, Mrs. Ben amn K., wfe of ongressman ocht (Pa.) 233
ord, Mrs. Thomas ., wfe of ongressman ord ( af.) 326, 413
ort, Mrs. ran n, wfe of e - ongressman ort (N. .) 197
oss, Mrs. ran H., wfe of ongressman oss (Mass.) 213, 363, 461
rance, the ate Mrs. oseph I. (Md.) .156
razer, Mrs. ynn ., wfe of Senator razer (N. D.) 104, 122
rear, Mrs ames A., wfe of ongressman rear ( s.) 413
ree, Mrs. Arthur M., wfe of e - ongressman ree ( af.) 337
reeman, Mrs. Rchard P., wfe of e - ongressman reeman ( onn.)
146, 147, 167
rench, Mrs. Burton ., a founder of the ongressona ub (Idaho) 232
rothngham, Mrs. ous A., wfe of e - ongressman rothngham (Mass.)
21, 369, 3S1
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INDE O ONTRIBUTORS 757
uer, Mrs. Avn T., wfe of e -Governor uer of Massachusetts 61
uer, Mrs. aude A., wfe of ongressman uer (Ar .). 120, 240, 429, 484, 530
umer, Mrs. Hampton P., wfe of ongressman umer (S. .) 285, 421, 430
un , the ate Mrs. ran H. (11.) 56
u ua, Mrs. Henry ., wfe of the e -Governor of ousana. .270, 279, 497, 514
urow, Mrs. Aen ., wfe of e - ongressman urow (Mnn.). .278, 279, 515, 531
uttre, Mrs. . Maron, wfe of the Governor of Ar ansas 87, 324
Gambe, Mrs. Robert ac son, wfe of e - ongressman Gambe (N. .).143, 500
Gann, Mrs. Doy urts, sster of e - ce Presdent urts (Kan.) 203
Garber, Mrs. Mton ., wfe of e - ongressman Garber (O a.).173, 175, 249, 492
Gardner, Mrs. D. Ma , wfe of the e -Governor of North arona 16, 253
Gardner, Mrs. ran , wfe of e - ongressman Gardner (Ind.)
66, 148, 179, 192, 312, 464
Garfas, Sefora Mercedes aarea de, wfe of the e -Mtary Attache of
hean Embassy n ashngton, D. 560
Garner, Mrs. ohn N., wfe of the ce Presdent of the Unted States
(Te as) 44, 51, 106
Garrett, Mrs. Dane E., wfe of e - ongressman Garrett (Te as) 685
Garrett, Mrs. ns ., wfe of udge Garrett (Tenn.) 43, 51, 238, 466
as ue, Mrs. Aard H., wfe of ongressman Gas ue (S. .).41, 130, 248, 312, 385
Geary, Mrs. T. ., wfe of e - ongressman Geary ( af.)
... .32, 52, 110, 172, 224, 231, 257, 270, 303, 325, 350, 355, 373, 392, 467, 506, 507
Geddes, Mrs. am M., member of ongressona ub (11.)
3, 10, 225, 307, 365, 471
Gesser, Hon. Arthur H., e -Mnster to Guatemaa 599
Gensman, Mrs. . M., wfe of e - ongressman Gensman (O a.) 89
George ashngton, S. S 279, 297, 319, 342
Gerry, Mrs. Peter Goeet, wfe of e -Senator Gerry, (R. I.) 13, 38, 259, 296
Gbson, Mss Dors, daughter of ongressman Gbson ( t.) 211
Gbson, Hon. Hugh S., e -Ambassador to Begum 548
Gfford, Mrs. hares ., wfe of ongressman Gfford (Mass.) 407
Gbert, Mrs. Raph, wfe of e - ongressman Gbert (Ky.) 164
Gchrst, Mrs. red ., wfe of ongressman Gchrst (Iowa)
69, 115, 128, 281, 385
Gespe, Mrs. ran , wfe of ongressman Geppe (11.) 120, 473
Gett, Mrs. rederc H., wfe of e -Senator Gett (Mass.) 246
Gette, Mrs. Guy M., wfe of ongressman Gette (Iowa) 126, 444
Gass, Mrs. arter D., wfe of Senator Gass ( a.) 415
Gover, Mrs. D. D., wfe of ongressman Gover (Ar .) 175
Gydene reden, Stoc hom - 657
Gynn, Mrs. ames P., wfe of e - ongressman Gynn ( onn.) 27
Goff, Mrs. Guy Despard, wdow of the ate Senator Goff ( . a.)
149, 206, 322, 326, 454, 489, 682, 686
Godsborough, Mrs. T. Aan, wfe of ongressman Godsborough (Md.)
45, 105, 248
Goodwn, Mrs. Php A., wfe of ongressman Goodwn (N. .)
63, 100, 128, 393, 403
Goodwn, Mrs. Russe P., a member of the ongressona ub 215
Goody oontz, Mrs. es, wfe of e - ongressman Goody oontz ( . a.)
446, 498
Gore, Hon. Howard M., e -Governor of est rgna 213
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758 INDE O ONTRIBUTORS
Gore, Mrs. Thomas P., wfe of Senator Gore (O a.) 113, 473
Goud, Mrs. Arthur R., wfe of e -Senator Goud (Mane) 113
Government House, engton, New eaand 623
Graham, Mrs. am ., wfe .of the udge of ourt of ustoms and Patent
Appeas (I1.) 12, 15, 72, 143, 371
Granfed, Hon. m. ., member of ongress (Mass.) 518
Graves, Mrs. Bbb, wfe of the e -Governor of Aabama 471
Gray, Mrs. ney H., wfe of ongressman Gray (Ind.) 110, 205, 228
Green, Mrs. red ., wfe of the e -Governor of Mchgan 474
Greene, Mrs. ran ., wdow of the ate Senator Greene ( t.) 684
Greenwood, Mrs. Arthur H., wfe of ongressman Greenwood (Ind.).260, 518, 528
Gregory, Mrs. am ., wfe of ongressman Gregory (Ky.)
71, 88, 141, 229, 460, 462
Grffn, Mrs. Anthony ., wfe of ongressman Grffn (N. .)..340, 370, 487, 513
Grsant, Senorta armen Teresa, daughter of the e -Mnster from ene-
zuea to the Unted States 662
Grswod, Mrs. Genn, wfe of ongressman Grswod (Ind.) 49, 172, 265, 332
Gronna, Mrs. A. ., wdow of the ate Senator Gronna (N. D.) 137
Gross, Mrs. hrstan, wfe of the e - harge d'Affares, Amercan egaton
n Hat 600
Gudger, Mrs. . M., r., wdow of the ate ongressman Gudger (N. .)....239
Guess, Mrs. atherne oung, daughter of e - ongressman oung (N. D.)...685
Guevara, Madame, wfe of Resdent ommssoner from the Phppnes 636
Gunderson, Mrs. ar, wfe of the e -Governor of South Da ota 482, 486
Guyer, Mrs. U. S., wfe of ongressman Guyer (Kan.) 256, 517, 531
Hadey, Mrs. ndey H., wfe of e - ongressman Hadey ( ash.)
263, 265, 267, 348
Hanes, Mrs. Harry ., wfe of ongressman Hanes (Pa.) 235, 473
Hae, the ate Mrs. Eugene (Mane) 206, 216, 263
Hae, Mrs. etcher, wfe of e - ongressman Hae (N. H.) 195
Ha, Hon. Barton, e -Secretary of Amercan egaton to nand 582
Ha, Mrs. Barton, wfe of the e -Secretary of Amercan egaton 582, 583
Ha, Mrs. Homer ., wfe of e - ongressman Ha (I.) 15
Ha, Mrs. Thomas, wfe of e - ongressman Ha (N. D.) 102, 210
Hamm, Mrs. ohn, wfe of the e -Governor of Iowa 241
Hammond, Hon. Ogden H., e -Ambassador to Span 655
Hannett, Mrs. Arthur T., wfe of the e -Governor of New Me co 148
Hardman, Mrs. . G., wfe of the e -Governor of Georga 99, 100
Hardy, Mrs. Guy U., wfe of e - ongressman Hardy ( oo.) 15, 188, 190. 351
Haran, Mrs. Byron B., wfe of ongressman Haran (Oho) 435, 536
Harred, Mrs. ohn ., wfe of e -Senator Harred (O a.) 686
Harrson, Mrs. Pat. wfe of Senator Harrson (Mss.).. 12, 240, 292, 408
Hart, Mrs. Mchae ., wfe of ongressman Hart (Mch.) 126
Harter, Mrs. Dow ., wfe of ongressman Harter (Oho).77, 105, 138, 389, 472
Hartey, Mrs. Roand P., wfe of the e -Governor of ashngton
221, 225, 253, 333, 455
Hastngs, Mrs. Dane O.. wfe of Senator Hastngs (De.) 151, 476
Hastngs, Mrs. am ., wfe of ongressman Hastngs (O a.)
90, 147, 167, 292, 310, 323, 396, 397
Hawes, Mrs. Harry B., wfe of e -Senator Hawes (Mo.) 398, 40S
Hawey, Mrs. s ., wfe of e - ongressman Hawey (Ore.) 512
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INDE O ONTRIBUTORS 759
Hayden, Mrs. ar, wfe of Senator Hayden (Arz.) 96, 97, 423
Hays, Mrs. Edward D., wfe of e - ongressman Hays (Mo.)... .t
15, 37, 123, 149, 188, 265, 266, 287, 296, 453
Heaey, Mrs. Arthur D., wfe of ongressman Heaey (Mass.) 258
Hebert, Mrs. e , wfe of Senator Hebert (R. I.) 42, 299
Henc , Hon. Mche, e - onsu of u embourg at New or 614
Henderson, the ate Mrs. ohn B. ( ashngton, D. .) 370
Henney, Mrs. hares -, wfe of ongressman Henney ( s.) 124
Herbert, Mrs. oseph A., daughter of the ate Senator Gronna (N. D.)
42, 275, 432
Herrc , Mrs. Parmey, daughter-n-aw of the ate Ambassador to rance...584
Herrdge, Mrs., wfe of the Mnster of anada 557
Herrng, Mrs. yde, wfe of the Governor of Iowa 428
Hersey, Mrs. Ira G., wfe of e - ongressman Hersey (Mane).. 139, 142, 147, 416
Hess, Mrs. am E., wfe of ongressman Hess (Oho) 173
Hdebrandt, Mrs. red H., wfe of ongressman Hdebrandt (S. D.) 408
H, Mrs. Knute, wfe of ongressman H ( ash.)
75, 91, 119, 131, 304, 305, 408, 501
H, Mrs. ster, wfe of ongressman H (Aa.) 507, 510, 519
H, Mrs. Sam B., wfe of ongressman H ( ash.) 430, 449, 457, 531
Hn e, Mrs. . ., wfe of the e -Governor of New Me co 449
Hoch, Mrs. Homer, wfe of e - ongressman Hoch (Kan.) 39
Hoeppe, Mrs. ohn H.. wfe of ongressman Hoeppe ( af.) 254, 419
Hof, Mrs. Samue, wfe of Ma or Genera Hof, hef of Ordnance 696
Hogg, Mrs. Davd, wfe of e - ongressman Hogg (Ind.) 193, 343
Hogg, Mrs. Mes ., wfe of e - ongressman Hogg (Aa.)
Homes, Mrs. Pehr G., wfe of ongressman Homes (Mass.) 316, 328
Honduran egaton 601
Hooper, Mrs. oseph ., wfe of ongressman Hooper (Mch.)
6, 57, 145, 159, 377
Hoover, Mrs. Herbert ., wfe of the e -Presdent of the Unted States
( af.) 53, 346, 438, 483, 496, 529, 691
Hope, Mrs. fford R., wfe of ongressman Hope (Kan.) 192
Hornor, Mrs. ynn S., wfe of ongressman Hornor ( . a.) 96, 148
Hote D'Angeterre, openhagen 463
Hote Dodge, ashngton, D. 279
Hote, Grand, Stoc hom 657
Hote, Grand, enna 547
Hote Impera, enna 546
Hote Nuevo Mundo. San Savador 651
Hote Powhatan, ashngton, D. 286, 316, 327, 332, 336, 344, 483
Hote Raegh, ashngton, D. 259,261,292,524
Hote Sacher, enna 547
Hote, Shepheard's, aro 577
Hote ard, ashngton, D. 231. 258, 261, 272, 276, 282,
320, 321, 327, 328, 339, 488
Houghton, Mrs. Aanson B., wfe of the e -Ambassador to Great Brtan... .591
Houston, Mrs. Robert G., wfe of e - ongressman Houston (De.)..20, 50, 106
Houston, Mrs. ctor S., wfe of the e -Deegate to Hawa 233
Howard, Mrs. Edgar, wfe of ongressman Howard (NTeb.). .64, 113, 466, 469, 474
Howard. Mrs. Everett B., wfe of e - ongressman Howard (O a.) 185
Howard, ady Isabea, wfe of the e -Ambassador of Great Brtan 589
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760 INDE O ONTRIBUTORS
Howe, Hon. . Morton, e -Mnster to Egypt 577
Howe, Mrs. A. Morton 577
Howe, Mrs. Robert Beecher, wdow of the ate Senator Howe (Neb.) 688
Hudson, Mss Heen, daughter of e - ongressman Hudson (Mch.) 186, 373
Huff, Mrs. George ., wdow of the ate ongressman Huff (Pa.)..204, 218, 239
Hughes, Mrs. hares E., wfe of hef ustce of Supreme ourt 231
Hu, Mrs. orde, wfe of the Secretary of State 455
Hu, Mrs. Harry E., wfe of e - ongressman Hu (Iowa) 539
Hu, the ate Mrs. Morton, (11.) 10, 17, 50, 102
Hu, Mrs. am E., wfe of e - ongressman Hu (11.) 13, 121, 167, 177
Humphrey, Mrs. am E., wfe of e - ongressman Humphrey ( ash.)..
24, 121, 149, 196, 295, 326, 376
Hunt, Hon. George . P., e -Governor of Arzona 295
Hyde, Mrs. Arthur M., wfe of the e -Governor of Mssour 74, 456
Ic es, Mrs. Harod ., wfe of the Secretary of the Interor 77, 305, 517, 524
Imhoff, Mrs. awrence E., wfe of ongressman Imhoff (Oho) 162, 199
Internatona ub, San Savador 651
Irsh ree State egaton ( ashngton, D. .) 604
Irwn, the ate Mrs. Edward M., wfe of e - ongressman Irwn (11.) 486
ac son, Mrs. Edward, wfe of the e -Governor of Indana 131, 190
acobsen, Mrs. Bernard M., wfe of ongressman acobsen (Iowa) 126
ames, Mrs. . ran , wfe of ongressman ames (Mch.)
31, 75, 89, 97, 98, 122, 294, 302, 336
ardne, Mrs. am M., wfe of the e -Secretary of Agrcuture 164
effers, Mrs. amar, wfe of ongressman effers (Aa.) 8, 36, 200. 422, 452
enc es, Mrs. rgna E., wfe of ongressman enc es (Ind.) 198, 285
en ns, Mrs. Thomas A., wfe of ongressman en ns (Oho) 140, 236, 532
oc ey ub, Buenos Ares 544
ohnson, Mrs. Abert, wfe of e - ongressman ohnson ( ash.).55, 174, 264, 272
ohnson, Mrs. Ben, wfe of e - ongressman ohnson (Ky.) 154, 169, 421
ohnson, Mrs. Edwn ., wfe of the Governor of oorado 451, 519
ohnson, Mrs. George . (Mary McKendree), wfe of ongressman ohnson
( . a.) 6
ohnson, Mrs. Hram ., wfe of Senator ohnson ( af.) 290
ohnson, Mrs. ed, wfe of ongressman ohnson (O a.) 237
ohnson, Mrs. uther A., wfe of ongressman ohnson (Te as) 34, 472, 521
ohnson, Mrs. Nobe ., wfe of e - ongressman ohnson (Ind.) 6S6
ohnson, Mrs. Roya, wfe of e - ongressman ohnson (S. D.) 65, 341
ohnston, Mrs. Henry ., wfe of the e -Governor of O ahoma 459
ones, the ate Mrs. Andreus A. (N. M.) 130
ones. Dr. D. Breese, Bureau of hemstry, Unted States Department of
Agrcuture v
ones, Mss Metze, sster of ongressman ones (Te as) 525
ones, Mrs. esey ., wdow of the ate Senator ones ( ash.) 38
uu, Mrs. Nes, wfe of e - ongressman uu (1.) 28, 131
Kahn. Mrs. orence P., ongresswoman and wdow of ongressman Kahn
( af.) 365, 389, 523
Kazcm, Madame, wfe of the e - harge d'Affares of Persan egaton 632
Kean, Mrs. Hamton sh, wfe of Senator Kean (N. .) 60. 7S
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INDE O ONTRIBUTORS 761
Kearns, Mrs. hares ., wfe of e - ongressman Kearns (Oho) .210, 315, 335, 427
Keatng, Mrs. Edward, wfe of e - ongressman Keatng ( oo.)
168, 192, 243, 350, 493
Kee, Mrs. ohn, wfe of ongressman Kee ( . a.) 686
Keer, the ate Mrs. Oscar E. (Mnn.) 500
Keogg, Mrs. ran B., wfe of the e -Secretary of State 201
Key, Mrs. yde, wfe of ongressman Key (Pa.)
5, 13, 179, 216, 314, 321, 328, 361, 374, 407, 493, 499, 519, 529
Key, Mrs. Edward A., wfe of ongressman Key (11.) 332, 390
Kemp, Mrs. Bovar E., wdow of the ate ongressman Kemp ( a.).230, 312, 497
Kenda, the ate Mrs. Samue A. (Pa.) 382
Kendrc , Mrs. ohn B., wdow of the ate Senator Kendrc ( yo.)
122, 125, 197, 234
Kenney, Mrs. Edward A., wfe of ongressman Kenney (N. .) 101, 414
Kent, Mrs. Everett, wfe of e - ongressman Kent (Pa.) 245, 264
Kent, Mrs. am, wfe of e - ongressman Kent ( af.) 368, 380, 462
Ketcham, Mrs. ohn ., wfe of e - ongressman Ketcham (Mch.)..54, 201, 382
Kcttner, Mrs. am, wfe of e - ongressman Kettner ( af.) 527
Keyes, Mrs. rances Par nson, wfe of Senator Keyes (N. H.)
76, 155, 162, 265, 271, 451
Kefner, Mrs. hares E., wfe of e - ongressman Kefner (Mo.)...70, 155, 422
Kncheoe, Mrs. Davd H., wfe of e - ongressman Kncheoe (Ky.)
203, 375, 463
Kndred, Mrs. ohn ., wfe of e - ongressman Kndred (N. .) 303, 309
Kng, Mrs. am H., wfe of Senator Kng (Utah) 284, 375, 383
Knzer, Mrs. . Roand, wfe of ongressman Knzer (Pa.). 114, 138, 284, 306, 493
Koeb, Mrs. ran ., wfe of ongressman Koeb (Oho) 378
Knffn, Mrs. ran ., wfe of ongressman Knffn (Oho). 114, 143, 224, 324, 406
Knutson, Mrs. eanette, mother of ongressman Knutson (Mnn.) 538
Kopp, Mrs. am ., wfe of e - ongressman Kopp (Iowa) 148, 326
Koppemann, Mrs. Herman P., wfe of ongressman Koppemann ( onn.)
254, 378
Kramer, Mrs. hares, wfe of ongressman Kramer ( af.) 110, 207, 324
Kransz, Hon. Peter P., onsu for u embourg at hcago 613
Krcec , Mrs. George ., wfe of e -Mnster to Paraguay 631
Kunz, Mrs. Staney H., wfe of e - ongressman Kunz (11.) 539
Kurtz, the ate Mrs. . Ban s (Pa.) 181, 236
Kvae, the ate Mrs. O. . (Mnn.) 109, 123, 503
Kvae, Mrs. Pau ohn, wfe of ongressman Kvae (Mnn.)
55, 119, 153, 344, 386, 503
abouaye, Madame de, wfe of H. E., the Ambassador of rance 583
add, Mrs. Edwn ., wfe of Senator add (N. D.) 436
a Guarda, Hon. oreo H., the Mayor of New or 289, 383
ambertson,.Mrs. . P., wfe of ongressman ambertson (Kan.).. 16, 62, 101
andon, Mrs. Afred M., wfe of the Governor of Kansas 521
angey, Mrs. Katherne, e - ongresswoman (Ky.) 25
ansng, Mrs. Robert, wdow of the ate Secretary of State 211
arrabee, Mrs. am H., wfe of ongressman arrabee (Ind.)..192, 278, 303
arsen, A., hef de usne, openhagen 571
atour, Sefor Don rancsco Sanchez, e -Mnstcr from Guatemaa 9H
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762 INDE O ONTRIBUTORS
azaro, Mrs. adsas, wdow of the ate ongressman azaro ( a.)
16, 68, 190, 277, 330, 527
ea, Mrs. arence ., wfe of ongressman ea ( af.)
121, 143, 160, 161, 180, 247, 346, 482, 506, 508, 514, 521, 526
each, Mrs. Robert M., wfe of e - ongressman each (Mass.) 196
eatherwood, Mrs. Emer O., wdow of ate ongressman eatherwood
(Utah) 406
eavtt, Mrs. Scott, wfe of e - ongressman eavtt (Mont.)
12_8, 326, 394, 443
echner, . S., e - onsu Genera of the Netherands at New or 621
ee, Mrs. ran H., wfe of ongressman ee (Mo.) 431
eech, Mrs. . Russe, wfe of e - ongressman eech (Pa.) 360
ehbach, Mrs. rederc R., wfe of ongressman ehbach (N. .)
336, 341, 500. 508
ehr, Mrs. ohn ., wfe of ongressman ehr (Mch.) 8, 102, 695
em e, Mrs. am, wfe of ongressman em e (N. D.) 325, 382, 415
enroot, Mrs. Irvne ., a founder of the ongressona ub and wfe of e -
Senator enroot ( s.) 207
eon, Mrs. Homer ., wfe of e - ongressman eon (N. .) 92
esns , Mrs. ohn, wfe of ongressman esns (Mch.) 126
etts, Mrs. . Dc nson, wfe of e - ongressman etts (Iowa)
183, 274, 310, 340, 352, 388, 397, 481, 486, 509, 514, 521
ews, Mrs. Davd ., wfe of ongressman ews (Md.).21, 102, 103, 313, 372, 531
ews, Mrs. . Hamton, wfe of Senator ews (11.) 683
ma, Senora de Overa, wfe of the c -Mnster of Braz to Begum and
other countres 555
ncon, Mrs. Abe, daughter of e - ongressman Norton (Neb.) 191, 476
ndsay, ady, wfe of the Ambassador of Great Brtan to the Unted States.588
neberger, Mrs. ater ., wfe of e - ongressman nebergcr ( af.)
171, 338, 439
pa, Madame da, wfe of the e - ounseor of the zechosova a e-
gaton 568
tte, Mrs. Edward ., wdow of the ate ongressman tte (Kan.)
182, 216, 399, 476
oyd, Mrs. esey, wfe of ongressman oyd ( ash.) 213, 329, 459
oftus, Hon. Edward H., e - ounseor of egaton of Sam 652
onergan, Mrs. Augustne, wfe of Senator onergan ( onn.) 173
ongworth, Mrs. Ace Roosevet, wdow of the ate Spea er of the House. .522
ouw, Mrs. Erc H., wfe of Mnster of Unon of South Afrca 653
owden, Mrs. ran O., a founder of the ongressona ub (11.) 33)
owrey, Mrs. B. G., wfe of e - ongressman owrey (Mss.).. .178, 363, 376, 412
owre, Mrs. ., wfe of the e - onsu Genera at engton, New
eaand 622, 624
ozcr, the ate Mrs. Raph (Mo.) 268, 274, 352, 360, 390, 478, 499
udow, Mrs. ous, wfe of ongressman udow (Ind.) 187
ue, Mr. Arthur B., onsu Genera from atva 607
undeen, Mrs. Ernest, wfe of ongressman undeen (Mnn.) 268, 279, 351
ynn, Mrs. Davd, daughter of e - ongressman ynn (Ky.) 406
yon, Mrs. Homer ., wfe of e - ongressman yon (N. .) 92
Maas, the ate Mrs. Mevn . (Mnn.) 6, 50, 421
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INDE O ONTRIBUTORS 763
Mac afferty, Mrs. ames H., wfe of e - ongressman Mac afferty ( af.)..
29, 40, 168, 259, 321, 323, 348, 352, 372, 373
MacMurray, Mrs. ohn A., wfe of the e -Mnster to hna 563
Mac hte, Mrs. Mchae, wfe of the Mnster of Irsh ree State 604
Madden, Mrs. Martn B., wdow of the ate ongressman Madden (11.)
42, 201, 229, 303
Magee, Mrs. ames M., wfe of e - ongressman Magee (Pa.) 40
Magrady, Mrs. rederc ., wfe of e - ongressman Magrady (Pa.) .138, 139, 413
Ma or, Mrs. Samue ., wdow of the ate ongressman Ma or (Mo.) 487
Maoney, Mrs. rancs T., wfe of ongressman Maoney ( onn.) 176
Maoney, Mrs. Pau H., wfe of ongressman Maoney ( a.)
159, 167, 178, 189, 247, 263, 525
Matzan, Baroness, wfe of the e -Ambassador from Germany 587
Mann, Mrs. ames R., wdow of the ate e - ongressman Mann (11.) 306
Mansfed, Mrs. oseph ., wfe of ongressman Mansfed (Te as) 55, 446
Mapes, Mrs. ar E., wfe of ongressman Mapes. (Mch.) 309, 502
Marand, Mrs. Ernest ., wfe of ongressman Marand (O a.)
280, 339, 490, 500
Marsha, Mrs. ac A., daughter of ongressman Marsha (Ar .).7, 10, 173, 335
Marsha, Mrs. Thomas R., wdow of the ate ce Presdent, and a founder
of the ongressona ub 107, 295
Martn, Mrs. ohn A., wfe of ongressman Martn ( oo.) 440
Martn, Mrs. ohn ., wfe of the e -Governor of orda 502
Martno, Nob Donna Antonette de, wfe of the e -Ambassador from Itay.604
Martneau, Mrs. ohn E., wfe of the e -Governor of Ar ansas 538
Matsudara, Madame, wfe of the e -Ambassador from apan 606
May, Madame, wfe of H. E., the Ambassador from Begum 547
May, Mrs. Andrew ., wfe of ongressman May (Ky.) 287, 435
Mayfed, Mrs. Eare B., wfe of e -Senator Mayfed (Te as).30, 138, 168, 365, 366
Means, Mrs. Rce ., wfe 9f e -Senator Means ( oo.) 193, 198
Mechem, Mrs. Merrtt ., wfe of the e -Governor of New Me co 94
Mee son, Mrs. Davd, wfe of e - ongressman Mee son (Oho).. .111, 166, 396
Mee s, Mrs. ames A., wfe of ongressman Mee s (11.) 488, 499, 684
Meer, Mrs. uus, wfe of the Governor of Oregon 62, 146
Messos, A., hef, Amercan egaton, Athens 597, 598
Meon, Hon. Andrew ., e -Secretary of Treasury 291
Menges, Mrs. ran n, wfe of e - ongressman Menges (Pa.) 687
Merrtt, Mrs. Schuyer, wfe of ongressman Merrtt ( onn.) 155, 227
Metcaf, Mrs. esse H., wfe of Senator Metcaf (R. I.) 15, 28
Mchaeson, Mrs. M. Afred, wfe of e - ongressman Mchaeson (III.)..353, 358
Mchaa opouos, Madame, wfe of the e -Mnster of Greece 592
Mchener, Mrs. Ear ., wfe of e - ongressman Mchener (Mch.) 117, 473
Mard, Mrs. hares D., wfe of ongressman Mard (N. .) 1, 349
Mer, Mrs. ohn E., wfe of ongressman Mer (Ar 137, 330, 431
Mer, Mrs. ohn ., wfe of e - ongressman Mer ( ash.) 107, 347, 369
Mer, Mrs. ese A., wfe of the Governor of yomng 206
Mer, Mrs. Samue H., wdow of the ate ongressman Mer (Pa.) 540
Mgan, Mrs. acob ., wfe of ongressman Mgan (Mo.)
41, 237, 323, 395, 497, 529
Ms, Mrs. Ogden ., wfe of the e -Secretary of the Treasury 272
Mshtonot, Madame, from Russa 648
Moeur, Mrs. B. B., wfe of the Governor of Arzona 418
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764 INDE O ONTRIBUTORS
Monaghan, Mss Katharne, sster of ongressman Monaghan (Mont.) 442
Montague, Mrs. Andrew ., wfe of ongressman Montague ( a.)..2, 14, 170, 320
Montct, Mrs. Numa ., wfe of ongressman Montet ( a.) 255, 263
Moody, Mrs. Dan, wfe of the e -Governor of Te as 260, 412, 415
Moore, Mrs. A. Harry, wfe of the Governor of New ersey 530
Moore, Mrs. Aen ., wfe of e - ongressman Moore (1.) 363, 369, 478
Moore, Mrs. . Es, wfe of e - ongressman Moore (Oho) 468
Moore, Mss enne M., sster of e - ongressman Moore ( a.) 30, 179
Moore, Mrs. . Hampton, wfe of e - ongressman Moore (Pa.)
116, 126, 178, 302, 310, 395, 463
Moore, Mrs. ohn ., wfe of e - ongressman Moore (Ky.) 80, 230, 360
Moran, Mrs. Edward ., r., wfe of ongressman Moran (Mane)
53, 58, 115, 321, 344. 406, 460, 471
Moran, Mrs. Margaret Pou, daughter of ongressman Pou ( ashngton,
D. .) 248
Morehead, Mrs. ohn H., wfe of ongressman Morehead (Neb.) 82
Morgan, Hon. Edward ., e -Ambassador to Braz 555
Morgan, Mrs. am M., wfe of e - ongressman Morgan (Oho)
17, 306, 440, 518
Morey, Mrs. arence, wfe of e -Governor Morey ( oo.) 136, 152, 397
Morrs, Resr Admra hares, e -Paymaster Genera of the Navy 671
Morrson, Mrs. Martn A., wfe of e - ongressman Morrson (Ind.)
155, 512, 516, 671
Morrow, Mrs. ohn, wfe of e - ongressman Morrow (N. M.)...88, 89, 302, 4S6
Mott, Mrs. ames ., wfe of ongressman Mott (Ore.) 256
Muhtar, H. E., Mr. Ahmet, Tur sh Ambassador 660
Murdoc , Mrs. Abe, wfe of ongressman Murdoc (Utah) 22, 59
Murphree, Mrs. Denns, wfe of the e -Governor of Msssspp 458
Murphy, Mrs. ous, wfe of Senator Murphy (Iowa) 87, 136, 403
Mussewhte, Mrs. Harry ., wfe of ongressman Mussewhte (Mch.).
18, 36, 331, 403
Mutt, Madame, wfe of the e - harge d'Affarcs, Esthonan egaton 578
McAster, Mrs. H, wfe of the Governor of Tennessee 38, 501
Mc andess, Mrs. ncon ., wfe of the deegate from Hawa 252
Mc arthy, Mrs. Kathryn O' aughn, ongresswoman (Kan.) 46, 107
Mc hord, Mrs. hares ., member of the ongressona ub (Ky.) 440
Mc eary, Mrs. as. T., wdow of the ate ongressman Mc eary (Mnn.)
94, 201, 467
Mc ntc, Mrs. ames ., wfe of ongressman Mc nto (O a.)
11, 41, 270, 392. 536
McDuffe, Mrs. ohn, wfe of ongressman McDuffe (Aa.) 14, 117, 223
Mc adden, Mrs. ous T., wfe of ongressman Mc adden (Pa.)
163, 168, 273, 297, 344, 397
Mc arane, Mrs. am D., wfe of ongressman Mc arane (Te as)....
48, 151, 293, 468
McGrath, Mrs. ohn ., wfe of ongressman McGrath ( af.) 450
McGugn, Mrs. Harod, wfe of ongressman McGugn (Kan.) 65, 290
McKeown, Mrs. Tom, wfe of ongressman McKcown (O a.) 101, 475
McKney, Mrs. Duncan E., wdow of the ate ongressman McKney
( af.) .".463
Mc ean, Mrs. Angus ., wfe of the e -Governor of North arona
249, 255. 442
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INDE O ONTRIBUTORS 765
Mc ean, Mrs. George P., wdow of the ate Senator Mc ean ( onn.)
140, 209, 359
McMan, Mrs. Thomas S., wfe of ongressman McMan (S. .).175, 461, 497
McMuen, Mrs. Adam, wfe of the e -Governor of Nebras a
179, 377, 433, 477
McNary, Mrs. hares ., wfe of Senator McNary (Ore.) 172
McNutt, Mrs. Pau, wfe of the Governor of Indana 43
McReynods, Mrs. Sam D., wfe of ongressman McReynods (Tenn.)
30, 68, 225, 312, 396, 405
McSwan, Mrs. ohn ., wfe of ongressman McSwan (S. .).116, 188, 227, 293
McSweeney, Mrs. ohn, wfe of e - ongressman McSweeney (Oho) 67, 262
Neey, Mrs. M. M., wfe of Senator Neey ( . a.) 127, 341
Neson, Mrs. Adophus P., wfe of e - ongressman Neson ( s.) .29, 156, 359, 412
Neson, Mrs. ohn M., wfe of e - ongressman Neson ( s.) 412, 414
Neson, Mrs. Maran Norrs, daughter of Senator Norrs (Neb.) 484
Neson, Mrs. am ., wfe of e - ongressman Neson (Mo.) 127, 404
New, Mrs. Harry S., wfe of the e -Postmaster Genera 25, 372, 513
Newton, Mrs. ater H., wfe of e - ongressman Newton (Mnn.) ..414, 420, 530
Nmb's Restaurant, openhagen 570
Noan, Mrs. Mae E., e - ongresswoman ( af.) 210, 412
Norgaard, Mrs. oa, daughter of the e -Mnster to Norway 626
Norrs, Mrs. George ., wfe of Senator Norrs (Neb.)
12, 82, 294, 389, 449, 479, 480, 481, 485, 491, 517
Norton, Mrs. . N., wfe of e - ongressman Norton (Neb.) 36, 156, 423, 516
Norton, Mrs. Mary T., ongresswoman (N. .) 255
Norton, Mrs. . ., daughter-n-aw of e - ongressman Norton (Neb.)...
185, 337
Nugent, Mrs. ohn ., wdow of the ate Senator Nugent (Idaho). .117, 186, 402
Nye, Mrs. Gerad P., wfe of Senator Nye (N. D.) 60, 63, 131, 154, 420, 432
O'Bren, Mrs. Thomas ., wfe of ongressman O'Bren (III.)
91, 92, 253, 425, 450
O' onne, Mrs. Davd ., wfe of e - ongressman O' onne (N. .) 286
O' onne, the ate Mrs. eremah E. (R. I.) 49, 492
O' onne, Mrs. ohn M., wfe of ongressman O' onne (R. I.) 63, 64, 304
Odfed, Mrs. Pear P., e - ongresswoman (Ar .) 3, 368, 465, 498, 523, 533
Opera Kaaren, Sweden 659
Osas, Mrs. amo, wfe of Resdent ommssoner of Phppnes
180, 252, 294, 314, 373, 523
Overton, Mrs. ohn H., wfe of Senator Overton ( a.) 250, 523
Owen, Mrs. Robert ., a founder of the ongressona ub (O a.) 384
Page, Mss Ace, daughter of the ate Senator Page ( t.) 238
Page, Mrs. Robert N., wdow of the ute ongressman Page (N. .) 122, 208, 419
Page, Mrs. avn D., wfe of e - ongressman Page (Mass.) 141
Paace otrocen, Rumana 644
Paace of Presdent, Austra 545
Paace of Presdent, Peru 635
Paace of the Presdent, Savador 650
Pan Amercan Unon ( ashngton. D. .) 561, 564, 566, 603, 617, 635, 662
Papane , Madame Betty, wfe of e -Attache of zechosova an egaton n
ashngton, D. 568
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766 INDE O ONTRIBUTORS
Par er, Mrs. Homer ., wfe of ongressman Par er (Ga.) 248
Par er, Mrs. ames S., wfe of ongressman Par er (N. .) 153, 242, 2S1, 396
Par s, Mrs. Tman B., wfe of ongressman Par s (Ar .)..71, 319, 329, 413, 447
Pastorza, Sefora Matde E. de, wfe of the e -Secretary of Domncan Re-
pubc 572
Pate , Mr. Stansaw, Ambassador of Poand to the Unted States 638
Patman, Mrs. rght, wfe of ongressman Patman (Te as) 135, 325, 401
Patten, Mrs. ames H., daughter of the ate Senator atmer (S. .)
135, 331, 470, 519
Patterson, Mrs. rancs ., wfe of e - ongressman Patterson (N. .)
33, 330, 363, 372, 400
Patterson, Mrs. Isaac ., wfe of the e -Governor of Oregon 182, 363
Patterson, Mrs. Roscoe, wfe of Senator Patterson (Mo.) 433
Pauen, Mrs. Ben., wfe of the e -Governor of Kansas 96, 224
Peay, Mrs. Austn, wdow of the ate Governor of Tennessee 54, 19S
Peery. Mrs. George ., wfe of e - ongressman Pcery ( a.) 327
Pepper, Mrs. George ., wfe of e -Senator Pepper (Pa.) 53, 119, 258
Per ns, Mrs. . Brec , a founder of the ongressona ub (N. .) 101
Per ns, Mrs. Randoph, wfe of ongressman Per ns (N. .).96, 99, 118, 360, 378
Peter, Madame, wfe of the Mnster from Swtzerand 659
Peterson, Mrs. A. M., sster of e - ongressman urry ( af.) .359, 379, 387, 533
Peterson, Mrs. . Hardn, wfe of ongressman Peterson ( a.) 49, 533
Phean, Mrs. Mchae ., wfe of e - ongressman Phean (Mass.)
85, 264, 298, 395, 515
Php, Hon. Hoffman, e -Mnster to Persa 633
Phps, Mrs. Thomas ., r., wfe of e - ongressman Phps (Pa.). 120, 194, 350
Phps, Mrs. am, wfe of the e -Mnster to anada 558
Perce, Mrs. ater M., wfe of ongressman Perce (Ore.) 232, 381
Pnchot, Mrs. Gfford, wfe of the Governor of Pennsyvana 223, 336
Ptamc, Dr. eonde, Mnster of ugosava to Unted States 665
Pttman, Mrs. Key, wfe of Senator Pttman ( ev.) 297, 510, 514, 519, 526
Patt, Mrs. Edmund, wfe of e - ongressman Patt (N. .) 524
Ponde tcr, Hon. Mes, e -Ambassador to Peru 635
Po , Mrs. ames G., wfe of ongressman Po (Oho) SO. 314
Poard, Mrs. no. G., wfe of Governor of rgna 537, 538
Pope, Mrs. ames P., wfe of Senator Pope (Idaho) 24, 443
Pother, Mrs. Aram ., wfe of the e -Governor of Rhode Isand 332, 495
Pou, Mrs. Edward ., wfe of ongressman Pou (N. .)
18, 112, 141, 155, 184. 269, 270, 277, 278, 324, 332, 508, 672
Powers, Mrs. D. ane, wfe of ongressman Powers (N. .) 425
Pra, Mrs. Annng S., wfe of ongressman Pra (N. .) 22, 85, 404
Pratt, Mrs. Harcourt ., wfe of e - ongressman Pratt (N. .) 499
Pratt, Mrs. e Gage, a founder of the ongressona ub (N. .) 16. 238
Presdent, Paace of, Austra 546
Presdent Hardng. S.S., U. S. nes 319. 340
Presdent Roosevet, S.S., U. S. nes 231, 271. 273
Prce, Madame, wfe of the e -Mnster from Hat 600
Prnce, Hon. ohn Dyneey, Mnster to ugosava from Unted States 667
Prnce, Mrs. ohn Dyneey 667, 668
Prochn , Madame Edgar, wfe of the Mnster from Austra 544
Puam, Mrs. Mure ., wfe of e -Recever of ustoms, Domncan Re-
pubc 573
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INDE O ONTRIBUTORS T67_
Purne, Mrs. red S., wfe of e - ongressman Purne (Ind.) 309
un, Mrs. Percy Edwards, wdow of the ate ongressman un (Mss.)... 1, 448, 449
Ragon, Mrs. Hearts, wfe of ongressman Ragon (Ar .) 161, 162, 164
Ra er, Mrs. ohn E., wdow of the ate ongressman Ra er ( af.).286, 356, 514
Ramrez, Sefora Mara Antono de, wfe of the' e - harge d'Affares, Para-
guayan egaton 630
Ramsay, Mrs. Robert ., wfe of ongressman Ramsay ( . a.) 141
Ramseyer, Mrs. . ., wfe of e - ongressman Rumseyer (Iowa)
2, 27, 170, 219, 221, 239, 301, 394, 443
Ramspec , Mrs. Robert, wfe of ongressman Ramspec (Ga.) 3, 293, 509
Randoph, Mrs. ennngs, wfe of ongressman Randoph ( . a.).45, 190, 386
Ran n, Mrs. ohn E., wfe of ongressman Ran n (Mss.). ..51, 103, 108, 362
Ransde, Mrs. oseph E., wfe of e -Senator Ransde ( a.) 35, 89, 251
Ransey, Mrs. Harry ., wfe of ongressman Ransey (Pa.)
82, 134, 140, 144, 159, 194, 397, 452
Rath, Mrs. Gertrude Norrs, daughter of Senator Norrs (Neb.) 124
Rathbone, Mrs. Henry Rggs, wdow of the ate ongressman Rathbone (11.)
37, 378, 524
Rawson, Mrs. hares A., wfe of e -Senator Rawson (Iowa) 12, 13, 111, 156
Rayburn, Hon. Sam, ongressman (Te as) 105, 106
Recnos, Senora de, wfe of Mnster of Guatemaa 598
Reece, Mrs. B. arro, wfe of ongressman Recce (Tenn.) 17, 39, 474
Reed, Mrs. Dane A., wfe of ongressman Reed (N. .)
6, 9, 99, 154, 199, 234, 240, 329, 501
Reed, Mrs. Davd A., wfe of Senator Reed (Pa.) 215, 368
Reed, the ate Mrs. ames B. (Ar .) 205
Reesde, Mrs. Howard S., daughter of the ate ongressman Harmer (Pa.)
191, 378, 518
Representatves, House of, Ernest ahn, hef, ashngton, D. 319
Repubc, S.S 273
Reynods, Mrs. Robert R., wfe of Senator Reynods (N. .) 434, 464
Rhodes, the ate Mrs. M. E. (Mo.) 685
Rch, Mrs. Robert ., wfe of ongressman Rch (Pa.) 203
Rchards, Mrs. ames P., wfe of ongressman Rchards (S. .)...7, 25, 104, 238
Rchards, Mrs. ohn G., wfe of the e -Governor of South arona 419
Rchardson, Mrs. am E., wfe of ongressman Rchardson (Pa.) 152
Rtche, the ate Mrs. Abert, mother of Gov. Rtche (Md.) 187
Rtz Hote, Madrd 654
Roa, Seor Dr. Don ernando Gonzaes, Ambassador of Me co 614
Roach, Mrs. am N., daughter of the ate ongressman Hurey (N. .)
246, 250, 251, 252, 268, 269
Roberts, Mrs. Ernest . (Mass.) 539
Roberts, Mrs. Owen ., wfe of ustce Roberts of the Supreme ourt 221
Robertson, Mrs. Haze Norrs, daughter of Senator Norrs (Neb.) 132
Robnson, Mrs. Arthur R., wfe of Senator Robnson (Ind.) 171, 346, 477
Robnson, Mrs. . , wfe of ongressman Robnson (Utah) 18, 47, 424
Robnson, Mrs. oseph T., wfe of Senator Robnson (Ar .) 88, 220
Robnson, Mrs. Robert P., wfe of the e -Governor of Deaware 40, 55
Robnson, Mrs. T. . B., wfe of e - ongressman Robnson (Iowa) 225, 348
Robson, Mss Dasy, daughter of e -Senator Robson (Ky.) 684
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768 INDE O ONTRIBUTORS
Robson, Mrs. ohn M., wfe of e -Senator Robson (Ky.). .258, 265, 357, 430, 464
Rodenberg, Mrs. am A., wfe of e - ongressman Rodenberg (11.)
28, 46, 71, 120, 249, 250, 265, 275, 519, 530
Rogers, Mrs. Edth Nourse, ongresswoman (Mass.) 200
Rogers, Dr. ames 689
Rogers, Mrs. , wfe of ongressman Rogers (O a.) 240. 285
Ro en, Madame an, wfe of Mnster of Netherands to the Unted States. .619
Rom ue, Mrs. Mton A., wfe of ongressman Rom ue (Mo.) 234, 357, 384
Roosevet, Mrs. Theodore, ST., wdow of ate Presdent of the Unted States. .208
Roosevet, Mrs. ran n D., wfe of the Presdent of the Unted States
253, 381, 429
Roper, Mrs. Dane ., wfe of the Secretary of ommerce 405, 530
Rose, Mrs. ohn M., wdow of the ate ongressman Rose (Pa.) 61, 165, 170
Ross, Mrs. . Ben., wfe of the Governor of Idaho 528
Ross, Mrs. Nee Tayoe, Drector of the Mnt 124
Rosso, H. E. Sgnor Augusto, Ambassador from Itay to the Unted States. .604
Rouse, Mrs. Arthur B., wfe of e - ongressman Rouse (Ky.) 231
Rowbottom, Mrs. Harry E., wfe of e - ongressman Rowbottom (Ind.)....
149, 382, 445, 511
Rowe, Mrs. rederc ., wfe of e - ongressman Rowe (N. .) 510
Rubey, the ate Mrs. Thomas . (Mo.) 17, 371
Rudd, Mrs. Stephen A., wfe of ongressman Rudd (N. .) 242
Russe, Mrs. oe ., a founder of the ongressona ub (Mo.) 402. 430
Rutherford, Mrs. Samue, wdow of ate ongressman Rutherford (Ga.)
2, 466, 480
Ryan, Mrs. am Henry, a founder of the ongressona ub and wfe of
e - ongressman Ryan (N. .) 136, 150
Sabath, Mrs. Adoph ., wfe of ongressman Sabath (11.) 338, 508
Sac ett, Mrs. rederc M., wfe of e -Ambassador to Germany 26
Sadows . Mrs. George G., wfe of ongressman Sadows (Mch.) 44, 71
Samon, Mrs. . ., wdow of the ate ongressman Samon (Tenn.)
166, 227, 369, 510
Savador ountry ub 651
Sanders, the ate Mrs. Everett (Ind.) 29
Sunders, the ute Mrs. Morgan G. (Te as) 18, 208, 212, 213. 362
Sandn, Mrs. ohn N., wfe of ongressman Sandn ( a.) 97, 151, 312
Sanford, Mrs. E. T., wfe of the ate ustce of the Supreme ourt 66
Santana, Scnora, of aracas 664
Sargent, Mrs. ohn G., wfe of the e -Attorney Genera 246, 433
Savoya, Restaurant, San Savador 651
Sawyer, Mrs. erov ., r., daughter of the ate ongressman ngo (Ar .)
.". ". 74, 379, 444. 464
Schaefer, Mrs. Edwn M., wfe of ongressman Schaefer (11.) 69. 110
Schafer, Mrs. ohn ., wfe of e - ongressman Schafer ( s.) 3, 425, 484
Seha, Mrs. Thomas D., wfe of Senator Scha (Mnn.) 281, 445, 476
Schmedeman, Mrs. A. G., wfe of the Governor of sconsn 266
Schmdt. Mrs. George H. (N. .) 25, 211, 229
Sears, Mrs. am .. wfe of ongressman Sears ( Ia.)..335, 397, 439, 450. 532
Secrest, Mrs. Robert T., wfe of ongressman Secrest (Oho) 219. 332
Seger, Mrs. George N., wfe of ongressman Seger (N. .) 61. 196. 309
Segman, Mrs. Arthur, wdow of the ate Governor of New Me co... .181. 438
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INDE O ONTRIBUTORS 769
Sem, Abde R., hef at the Roya Egyptan egaton n ashngton 576
Senate Restaurant, ashngton, D. 369, 416
Seya, Madame, wfe of the e -Mnster from atva 607, 608
Seymour, Mrs. Henry ., wfe of the ate ongressman Seymour (Mch.)
146, 528
Shafroth, Mrs. ohn ., wdow of the ate Senator Shafroth ( oo.)
194, 230, 366, 444, 522, 525
Shaenberger, Mrs. Ashton ., wfe of ongressman Shaenberger (Neb.)
1, 8, 333, 361
Shaenberger, Mss Grace, daughter of ongressman Shaenberger (Neb.)..683
Shannon, Mrs. oseph B., wfe of ongressman Shannon (Mo.) 256
Shepheard's Hote, Egypt 577
Sheppard, Mrs. Morrs, wfe of Senator Sheppard (Te as) 385, 478
Sherman, the ate Mrs. ames S. (N. .) 284
Sherwood, the ate Mrs. enore (Oho) 529
Shreve, Mrs. Mton ., wfe of e - ongressman Shreve (Pa.)..69, 70, 121, 404
Sva, Madame de ma e, wfe of H. E., the Ambassador from Braz..513, 554
Smmons, Mrs. Robert G., wfe of e - ongressman Smmons (Neb.)
23, 185, 320, 427
Smms, Mrs. Ruth Hanna (Mc ormc ), e - ongresswoman (11.) 57, 308
Smopouos, Madame, wfe of the Mnster from Greece 592
Smpson, Mrs. ames, r., wfe of ongressman Smpson (11.)
Snnott, Mrs. Nchoas ., wfe of e - ongressman Snnott (Ore.) 221
S nner, Hon. Robert P., e -Mnster to Greece 592
S nner, Mrs. Robert P., wfe of the e -Mnster to Greece 596
S nner, Dr. . ., Bureau of hemstry, Unted States Department of Agr-
cuture v
Semp, Mrs. Dorothy Dennett, Assocate member of ongressona ub.261, 390
Sma, Mrs. ohn H., wfe of e - ongressman Sma (N. .)
206, 262, 393, 438, 488
Smth, Mrs. Addson T., wfe of e - ongressman Smth (Idaho). ..150, 269, 341
Smth, Mrs. Afred E., wfe of the e -Governor of New or 388
Smth, Mrs. Eson D., wfe of Senator Smth (S. .) 402
Smth, Mrs. oe ., wfe of ongressman Smth ( . a.) 114, 133, 442, 447
Smth, Mrs. Martn ., wfe of ongressman Smth ( ash.)
7, 32, 56, 71, 305, 307, 311, 424
Smth, Mrs. Samue ., a founder of the ongressona ub and wfe of
e - ongressman Smth (Mch.) 54
Smthwc , Mrs. ohn H., wfe of e - ongressman Smthwc ( a.)
153, 230, 260, 509
Sne, Mrs. Bertrand H., wfe of ongressman Sne (N. .)
137, 310, 358, 417, 427, 435, 449, 534
Snyder, Mrs. . Bue, wfe of ongressman Snyder (Pa.) 441, 458
So oows a, Madame, w/e of the ounseor of the Posh Embassy 640
Sore, Mrs. Arthur G., wfe of the e -Governor of North Da ota
57, 93, 152, 192. 352, 377, 394
Sosnows , Mrs. ohn B., wfe of e - ongressman Sosnows (Mch.)
138, 192, 214, 275, 351, 520
Span, e - ng of 655
Spaudng, Hon. H. N., e -Governor of New Hampshre 469
Spearng, Mrs. . ach, wfe of e - ongressman Spearng ( a.) 3, 35, 119
Spence, Mrs. Brent, wfe of ongressman Spence (Ky.) 32, 73, 426
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770 INDE O ONTRIBUTORS
Sprou, the ate Mss ara (11.) 92, 224, 256, 338, 342, 347, 356
Stagg oo Boo 297
Sta er, Mrs. Gae H., wfe of ongressman Sta er (N. .). .109, 120, 130, 299, 348
Staney, Dr. ouse, hef Bureau Home Economes, Department of Agr-
cuture , 22, 316, 437, 505, 523
Stec , Mrs. Dane ., wfe of e -Senator Stec (Iowa) 115
Stec , ., S.S. Repubc 273
Ste etee, Mrs. acob, wfe of e - ounseor for the Netherands 621
Stenge, Mrs. hares T., wfe of e - ongressman Stenge (N. .) 254, 405
Stephens, Mrs. A. E. B., wdow of the ate ongressman Stephens (Oho)..
322, 393
Stephens, Mrs. Hubert D., wfe of Senator Stephens (Mss.) 30, 479, 481
Stephens, Mrs. ohn Ha, wdow of the ate ongressman Stephens (Te as)
435, 459, 512
Stetson, Mrs. ohn B., wfe of the e -Mnster to Poand 641
Stevens, Mrs. rederc ., wdow of the ate ongressman Stevens (Mnn.)
30, 261. 335
Stobbs, Mrs. George R., wfe of e - ongressman Stobbs (Mass.) 259, 308
Stone, Mrs. Haran ., wfe of Assocate ustce of the Supreme ourt
( ashngton, D. .) 60, 492, 495, 515
Strong, Mrs. ames G., wfe of e - ongressman Strong (Kan.) 98, 293, 328
Strong, Mrs. Nathan ., wfe of ongressman Strong (Pa.) 20, 416
Strong, Mrs. Sterng P., wfe of ongressman Strong (Te as) 474
Strothcr, Mrs. ames ., wfe of e - ongressman Strother ( . a.) 243
Stubbs, Mrs. Henry E., wfe of ongressman Stubbs ( af.) 412
Suastegu, Senora Dona aura as uez de, wfe of the e - om. Attache,
Me can Embassy 616
Summers, Mrs. ohn ., wfe of e - ongressman Summers ( ash.). .23, 102, 257
Sutherand, Mrs. Dan A., wfe of the e -Deegate to Aas a 171, 226
Sutherand, Mrs. George, wfe of ustce Sutherand of the Supreme ourt
( ashngton, D. .) 188, 423
Sutphn, Mrs. am H., wfe of ongressman Sutphn (N. .) 469
Swan , Mrs. etcher B., wfe of ongressman Swan (O a.)..26, 239, 397, 433
Sweet, Mrs. Thaddcus ., wfe of e - ongressman Sweet (N. .)..390, 431, 535
Swng, Mrs. Php D., wfe of e - ongressman Swng ( af.) 322
Swoope, Mrs. am I., wfe of e - ongressman Swoope (Pa.) 346, 528
Sze, Madame, wfe of the Mnster from hna 562
Szecheny, ountess, wfe of the Mnster from Hungary 603
Taber, Mss Emy, sster of ongressman Taber (N. .) 38, 199, 239
Taber, Mrs. ohn, wfe of ongressman Taber (N. .) 57, 461
Tabor, Mrs. . D., daughter of the ate ongressman Martn ( a.)
167, 169, 298, 375
Taft, Mrs. am H., wdow of the ate hef ustce of the Unted States. 190
Tarver, Mrs. Macom ., wfe of ongressman Tarver (Ga.) 160, 282
Tayor, Mrs. Edward T., wfe of ongressman Tayor ( oo.) 133, 160. 515
Tayor, Mrs. Robert ., a founder of the ongressona ub (Tenn.) 67, 132
Tempe, Mrs. Henry ., wfe of e - ongressman Tempe (Pa.). .72, 355, 428, 470
Terre, Mrs. George B., wfe of ongressman Terre (Te as) 463
Thatcher, Mrs. Maurce H., wfe of e - ongressman Thatcher (Ky.)... .414, 520
Thom, Mrs. Katherne, mother of ongressman Thom (Oho) 226. 434
Thomas, Mrs. Ebert D., wfe of Senator Thomas (Utah) 59. 99. 226
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INDE O ONTRIBUTORS 771
Thomas, Mrs. Emer, wfe of Senator Thomas (O a.) 59, 87
Thomason, Mrs. R. Ewng, wfe of ongressman Thomason (Te as)... .44, 120
Thompson, Mrs. hares ., wfe of e - ongressman Thompson (Oho)......
12, 115, 121, 122, 268, 309
Thompson, Mrs. hester, wfe of ongressman Thompson (11.) 24, 133
Thompson, Mrs. am H., wfe of Senator Thompson (Neb.).. ..38, 344, 475
Thoss, Mr. ohn 613
Thurston, Mrs. oyd, wfe of ongressman Thurston (Iowa).. 107, 162, 232, 335
Tman, Mrs. ohn N., wfe of e - ongressman Tman (Ar .)
Tson, Mrs. ohn ., wfe of e - ongressman Tson ( onn.) 112, 184, 200
Tmbera e, the ate Mrs. hares B. ( oo.) 359, 477
Tobey, Mrs. hares ., wfe of ongressman Tobcy (N. H.) 209, 433
Tobn, Rchard M., e -Mnster to The Netherands 621
Toey, Mrs. Harod 8., wfe of e - ongressman Tocy (N. .) 195, 353
Torchana, H. A. an oenen, onsu Genera of The Netherands at San
rancsco 620
Totten, Hon. Raph ., e - onsu Genera at ape Town 559
Towner, Mrs. Horace M., wfe of the e -Governor to Porto Rco 278, 367
Townsend, Mss ya, daughter of Senator Townsend (De.). .48, 236, 349, 431 532
Traeger, Mrs. am I., wfe of ongressman Traeger ( af.). .73, 97, 119, 191
Trapp, Mrs. M. E., wfe of the e -Governor of O ahoma 296
Trmbe, Mrs. South, Sr., wfe of e - ongressman Trmbe (Ky.) 399, 403
Trumbu, Mrs. ohn H., wfe of the e -Governor of onnectcut 124, 145
Turner, Mrs. arence ., wfe of ongressman Turner (Tenn.). 162, 386, 426, 524
Umstead, Mrs. am B., wfe of ongressman TImstead (N. .) 55
Underb, the ate Mrs. hares . (Mass.) 60, 511
Underwood, Mrs. Me G., wfe of ongressman Underwood (Oho)
9, 177, 305, 400
Underwood, Mrs. Oscar, wdow of the ate e -Senator Underwood (Aa.)..
450, 533
Upd e, Mrs. Raph, wfe of the ate e - ongressman Upd e (Ind.)
241, 446, 469, 482
Utterbac , Mrs. ohn G., wfe of ongressman Utterbac (Mane) 225
andenberg, Mrs. Arthur, wfe of Senator andenberg (Mch.) 142, 387
andevede, Mr., Mnster for oregn Affars 549
an Doorn, Mrs. Henrette G 620, 622
area, Madame, wfe of Mnster of Uruguay to Unted States 661
as uez, Senora Trna Mpya de, Domncan Repubc 572
esta, Mrs. Abert H., wfe of e - ongressman esta (Ind.) 163, 402
esta, Mss van, daughter of e - ongressman esta (Ind.) 163
ever a, Madame, wfe of the Mnster from zechosova a 567
eyra, Madame de, wfe of the e -Resdent ommssoner of Phppnes.. .637
nson, Mrs. ar, wfe of ongressman nson (Ga.) 58
nson, Mrs. red M., wfe of ongressman nson (Ky.)..58, 212, 451, 480, 482
ogt, Mrs. Edward, wfe of e - ongressman ogt ( s.)
188, 274, 315, 457, 485, 527
ostead, Mss aura (Mnn.) 514, 518
on Prttwtz Und Gaffron, Madame, wfe of the e -Ambassador, Germany..586
reeand, Mrs. Edward B., wfe of e - ongressman reeand (N. .)
: 34, 50, 323. 357
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772 INDE O ONTRIBUTORS
adsworth, Mrs. ames ., wfe of ongressman adsworth (N. .) 375
aer, Mrs. Austn ., daughter of e - ongressman Trmbe (Ky.) 454
agren, Mrs. Monrad ., wfe of ongressman agren ( ash.)..25, 74, 418
ash, Mrs. oseph, wfe of e - ongressman ash (Mass.) 59, 221, 363, 391
ater, Mrs. rancs E., wfe of ongressman ater (Pa.) 363, 387
aters, Mrs. Anderson H., wfe of e - ongressman aters (Pa.)
5, 10, 31, 305, 347
arren, Mrs. ndsay ., wfe of ongressman arren (N. .) 237, 408
ashburn, Hon. Abert Henry, e -Mnster to Austra 544
atres, Mrs. . A., mother of e - ongressman atres (Pa.) 242
augh, the ate Mrs. Dan (Ind.) 127, 315
earn, Mrs. Otha, wfe of ongressman earn (Iowa) 7, 103, 104, 455
eaver, Mrs. cbuon, wfe of ongressman eaver (N. .) 78, 103
edde, Ae ander ., e - onsu Genera from Me co 618
ee s, Mrs. ohn E., wfe of the e -Governor of ermont 142
efad, Mrs. Knud, wfe of e - ongressman efad (Mnn.) 345, 482
edeman, Mrs. ar M., wfe of ongressman edeman (Mch.) 78, 130
ech, Mrs. George A., wfe of e - ongressman ech (Pa.) 529, 687
ech, Mrs. Rchard ., wfe of ongressman ech ( af.) 362, 493, 529
eer, Mrs, Roya H., wfe of e - ongressman eer (N. .) 538, 685
erner, Mrs. Theodore B., wfe of ongressman erner (S. D.) 470
est, Mrs. hares, wfe of ongressman est (Oho) 75, 424, 429, 458
est, Mrs. Mton H., wfe of ongressman est (Te as)... .20, 69, 75, 142, 374
heeer, Mrs. Burton K., wfe of Senator heeer (Mont.) 282. 371
hte, Mrs. ompton, wfe of ongressman hte (Idaho) 30, 100. 441
hte, Mrs. Hays B., wfe of e - ongressman hte (Kan.) 100, 325
hte, Mss Mary, daughter of the Governor of Oho 236
hte, Mrs. aace H., wfe of Senator hte (Mane) 12. 23, 27, 109. 154
htehead, Mrs. oseph, wfe of e - ongressman yhtehead ( a.)..29, 163. 214
htey, Mrs. ames ., wfe of ongressman htey (N. .) 439. 453
httngton, Mrs. am M., wfe of ongressman httngton (M -
92, 161, 243. 478
bur, Mrs. urts, wfe of the e -Secretary of the Navy 14, 22, 199, 213
co , Mrs. . Mar , wfe of ongressman co ( a.) 112
ford, Mrs. Abert ., wfe of ongressman ford (Iowa) 20, 186, 330
ams, Mrs. yde, wfe of ongressman ams (Mo.) 82, 308. 317
ams, Mrs. Thomas S., wfe of e - ongressman ams (11.) 234, 349
amson, Mrs. am, wfe of e - ongressman amson (S. .) 101
s, Mrs. ran B., wdow of the ate Senator b's (Oho)..72, 80, 415, 695
son, Hon. hares S., e -Mnster to Bugara 556
son, Mrs. ohn H., wfe of e - ongressman son (Pa.) 305
son, Mrs. Rey ., wfe of ongressman son ( a.) 16, 97
son, Mrs. Staney ., wfe of the Governor of ermont 23. 209
son, Mrs. am ., wfe of e - ongressman son (11.) 232
nant, Mrs. ohn G., wfe of the Governor of New Hampshre 116
ngo, Mrs. Effegene, e - ongresswoman (Ar .) 37, 204
nsow, Hon. aner, e - harge d'Affares n Havana, uba 567
nter, Mrs. hares E., wfe of e - ongressman nter ( yo.) 27, 29S
son, Hon. hares. e -Mnster to Bugara 556
ocott, Mrs. esse P., wfe of ongressman ocott (Mch.) 79, 333
ofenden, Mrs. ames, wfe of ongressman ofenden (Pa.) 511
overton, Mrs. ohn M.. wfe of e - ongressman overton ( . a.)..6, 396
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INDE O ONTRIBUTORS 773
ood, Mss Een, sster of e - ongressman ood (N. .) 205, 223
oodn, Mrs. am H., wfe of the Secretary of the Treasury 188, 362
oodruff, Mrs. Roy O., wfe of ongressman oodruff (Mch.)
177, 303, 309, 313, 368, 432, 448
oodrum, Mrs. fton A., wfe of ongressman oodrum ( a.)
16, 56, 86, 365, 455
or , the ate Mrs. Hubert 687
rght, Mrs. am ., wfe of e - ongressman rght (Ga.)...160, 190, 347
yant, Mrs. Adam M., wfe of e - ongressman yant (Pa.) 369, 370, 530
ates, Mrs. Rchard, wfe of e - ongressman ates (11.) 165, 311, 328, 391
caza, Senor Don G. R. de, e - onsu Genera from Ecuador at San ran-
csco, aforna 573
oung, Mrs. Dawn ., wfe of the e -Mnster to the Domncan Repubc. .573
oung, Hon. Evan E., e -Mnster to Santo Domngo 572
oung, Mrs. George M., wfe of e - ongressman oung (N. D.)
6, 164, 417, 429, 491, 681, 682, 683, 684, 685, 686, 687
oung, Mrs. Stephen M., wfe of ongressman oung (Oho)..200, 230, 331, 469
uoaga, Senora Mara M. de, wfe of the e -Mtary Attach of the Ar-
gentne Embassy 543
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INDE TO A ORITE AMERI AN DISHES
efferson oo Boo
To Dress Potatoes v
hnese Mode of Bong Rce v
abbage Puddng v
Dred Beans v
Observaton on Soups v
Beef a a Darbe e Mare v
To Ma e an Onon Sauce v
To Ma e Hunters' Beef v
Gooseberry oo v
tron ream v
negar of the our Theves v
Appetzers, anapes, and Hors
d' Euvres
Anchovy Bts 1
avar Resh 1
heese Resh 1
am anape 1
ocoanut ream 2
Decous anape 2
sh Roe anapes 2
Horn's Pont Speca 2
Hors d' Euvres 2
Resh
Rosebud Ove Hors d'tEuvre 3
Smo ed sh anapes
Tomato anapes 3
Beverages
hocoate 5
ocoa 5
offee 5
hte offee 5.
Egg emonade 6
Eggnog 6
rozen Mnt 6
Gnger Ae Punch 6
Goden zz 6
Grape uce 6, 7
uep 7
Mnt orda 7
Mnt Iced Tea 7
Mued der
Pneappe emonade.
Punch
"Between Deas"
Dutch Punch
rut Punch
7
8
8
8
8
9
Grape uce Punch 9
Party Punch ( rut) 9
Tea Punch 9
Raspberry Shrub 9
Syabub 10
How to Ma e a up of Tea 10
Mnt Tea 10
Speca Iced Tea 10
Bread, Bscuts, Ros, red a es,
and affes
Bread and affes 11
hat's n a Gran of heat 11
Baba 12
Bueberry a e 12
Bran Bread 12
Bran Nut Bread 13
Bread 13
Bread a e 13
Broches 13, 14
Brown Bread 14
Boston Brown Bread 14
Mssour Ba ed Brown Bread 14
Steamed Brown Bread 15
S uantum R. I. Brown Bread 15
ondon Hot ross Buns 15
Penny Buns 15
heese Straws 15, 16
heese Tranges 16
offee a e 16, 17
orn Bread 17
Spder orn Bread 17
orn Pone 17
orn Stc s IS
Bac Mammy's rac n Bread... IS
rsps IS
Date Bread IS
Date and Nut oaf . 19
774
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INDE TO A ORITE AMERI AN DISHES
775
Date and Nut Bread 19
Gngerbread 19, 20
Decous Gngerbread 20
D e Gngerbread 20
ary Gngerbread 21
resh Gngerbread 21
Hot ater Gngerbread 21
Od-fashoned Soft Gngerbread ... 21
Soft Gngerbread 22
ream ng for Gngerbread.... 22
Graham Bread 22, 23
Graham our Nut Bread 23
Graham Nut Bread 23
uc Graham Bread 23
Grape Nut Bread 23
Heath Bread 24
Nut Bread 24, 25
Nut and Orange Bread 25
Nut or Rasn Bread 25
Date Nut Bread 26
Date Nut oaf 26
Sour M Nut Bread 26
Orange Bread 26
Peach Bran Bread 26
Peanut Butter Bread 27
Peanut Butter oaf 27
Pecan Nut Bread 27
uc Prune Bread 27
hoe heat Rasn Bread 27
Bread 28
Russan Easter Bread 28
Shredded heat Bread 28
Swedsh mpe Bread 28
east 29
Bscuts 29
Ba ng Powder Bscuts That Never
a 29
Beaten Bscuts 29
rgna Beaten Bscut 29
Bran Bscuts 29
Broc et Bscut 30
Butter Bscuts 30
Butterm Bscut 30
heese Bscut 30
Denver Bscuts 30
Drop Bscuts 31
Emergency Bscuts 31
Hot Bscuts 31
Kneaded Bscuts 31
ousana Bscut 31
Mape Sugar Bscut 32
Orange Tea Bscuts 32
Soda Bscuts 32
Southern Bscut 32
Swedsh Bscuts 32
evet Bscuts 33
Rased Bsmar s 33
rtters Supreme 33
orn rtters 33, 34
orn Puffs 34
Sopapas 34
Tomato rtters 34
rench oaves 34
Ann Arbor Muffns 35
Bran Muffns 35
orn Mea Gems 35
orn Mea Muffns 35
ream Muffns 35
Date Muffns 36
Decous Ham Muffns 36
Decous Muffns 36
our Muffns 36
Graham Gems 36
Mountan Muffns 37
Oatmea Muffns 37
Pecan Muffns 37
Popovers 37
Potato orn Mea Muffns 38
Rce Muffns 38
heat Muffns 38
Bran Hot a es 38
Buc wheat a es 38
orn a es 38
orn Panca es 39
rumb Panca es 39
Bread rumb Panca es 39
Bread rumb Grdde a es 39
Mape anne a e 40
Mush a es 40
Ma1's Mush Batter a e 40
Raw Potato Panca es 40
Od-fashoned Rye Panca es 40
Panca es Suzette 41
hoe Gran heat Grdde a es 41
Ros 41
Butter Ros 41
Butterscotch Ros 42
nnamon Ros 42
overeaf Ros 42
rescent Ros 43
Everastng Ros 43
Ever-ready Ros 43
Ice-bo Ros 43, 44, 45
Moets Ros avored wth An-
seed 45
Steamed Indan oaf 45
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776
INDE TO A ORITE AMERI AN DISHES
Oeboen at Ros 45
Orange Ros 46
Par er House Ros 46
Three-hour Dnner Ros 46
Pecan Ros 47
Poc etboo Ros 47
Potato Ros 47
Potato Ice-bo Ros 48
hte Potato Ros 48
Prune Ros 48
Refrgerator Ros 48
Ruby's Ros 49
uc Tea Ros 49
Souffe Ros 49
east Ros 49
Rus s 50
Potato Rus s 50
uc Say unn 50
Potato Scones 50
Scotch Scones 50
Spoon Bread 51
Spoon orn Bread 51
Kentuc y Spoon Bread 52
rgna Batter Bread 52
east Bread 52
arame Orange Toast 52
rench Toast 52
M Toast 52
Roed Toast 53
Hot nnamon Sauce for affes.. 53
hocoate affes 53
hocoate affes a a venne... 53
Sauce 53
Orange affes 53
Tuc away affes 54
affes 54, 55
Better affes 56
Decous affes 56
hoe heat affes 56
a es
A-bran Gnger a e 57
Aegrett a e 57
Icng 57
Amond ustard a e 57
Icng 58
Ange ood a e 58
Marbed Ange a e 58
Ange Sponge 58
Appesauce a e 59
Dutch Appe a e 59
Ange's Eggess, M ess ar
a e 59
Banana a e 60
Brea fast a e 60
Brewst er a e 60
a e Pe 60
arame a e 61
ng 61
arame a e wth Butter rostng 61
Butter rostng 61
arrot a e 61
heese a e 61
ng 61
herry a e 62
hess a es 62
hocoate a e 62, 63
Ambassador hocoate a e 64
Eggess hocoate a e 64
Most hocoate a e 64
Masterpece ng 65
Never-fa hocoate a e 65
hocoate Nut Ange ood a e.. 65
Red hocoate a e 65
arame Icng 65
Scotch hocoate a e 66
Icng 66
Three ayer hocoate a e wth
hocoate ng 66
hocoate., ng 66
hocoate Ecar a e 66
hocoate udge a e 67
hocoate Icng 67
hocoate Ro 67, 68
Marshmaow ng 68
Pan hocoate rostng 68
hocoate Ro 68
rostng for Top 69
Snow-whr hocoate Ro 69
hpped ream hocoate Ro... 69
nnamon a e 69
ove a e 70
ocoanut a e 70
Icng 70
offee a e 70 71 72
offee a e Bab a 71
Nut offee a e 71
rut offee a e 72
Dressng 72
ornstarch a e 72
arame Icng 72
rench ream a e 72
ng 73
Sour ream a e 73
Sour ream Burnt Sugar a e 73
Burnt Sugar rostng 73
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INDE TO A ORITE AMERI AN DISHES
777
Sour ream hocoate a e 73
ana ream a e 74
oo ed ng 74
hpped ream a es 74
hpped ream ayer a e 74
Date a e 74, 75
Date and Nut a e 75
arame rostng 75
Date Nut oaf a e 75
Date and anut a e 76
Decate a e 76
Dev's ood a e 76, 77, 78
Mocha ng for Dev's ood
a e 77
hte ng for Dev's ood
a e 77
ng 78
Eecton a e 78
bert Nut a e 79
rut a e 79
rut offee a e 80
Doy Madson's rut a e 80
rozen rut a e 80
esh rut a e 80
hte rut a e Kate's 81
udge a e 81
Gnger a es 82
entury Od God and Sver Mar-
bed a e 82
God a e 82
Sver a e 82
Graham rac er Refrgerator a e 82
Graham rac er a e 82
Grandmother's a e Bas et 83
Doed Koec s, 1680 (Douw) 83
O oec s, 1730 83
Beverwyc s, 1775 ( uyer) 83
Butternut a e, 1775 "( uyer).. 83
New Engand oo es, 1775
( anman) 84
Ksses, 1780 (Ten Broec ) 84
Hard Gngerbread, 1790 ( an
Nes) 84
Macaroons, 1790 (Ten Eyc )... 84
hte Sponge a e, 1800 (Ten
Eyc ) 84
Boa-Buysas (An Od De Pey-
ster Danty) 84
Heaveny a e 84
Hc ory Nut a e 85
ustard ng 85
Huc eberry a e 85
Ice-bo a e 85, 86
Pneappe Ice-bo a e 86
Impera a e 86
Indans 87
am a e 87, 88
emon ng 87
ng 87
Icng 88
ady Batmore 88
ng 88
Ice ream rostng 89
ayer a e 89
emon oaf a e 89
emon Ro 89
ng for Ro 89
emon-favored Snowfa e a e... 89
ghtnng a e..: 90
ude a e 90
Mahogany a e 90
Icng 90
Mape Srup a e 90
ermont Mape a e 91
Mape Sponge 91
Marbe a e 91
hte Part 91
Dar Part 91
Od-fashoned Marbe a e 91
Mssonary a e 92
Mocha a e 92
Mocha ocoa a e 92
Moasses a e or Puddng 93
ne Sauce 93
Moravan Sugar a e 93
Nether a e Nor andy 93
Nut a e 93
Icng 93
aforna Nut and Rasn a e... 94
ng 94
New Me co a e 94
Od-fashoned a e 94
One, Two, Three, our a e up
a e 94
Orange a e 95, 96
ng 95, 97
Orange 96
Icng 96
Arzona Orange a e 97
ng between ayers 97
Icng for Top 97
Orange Sponge a e 97
Pecan a e 97
Pecan Pantaton a e 98
Peppermnt a e 98
rostng 98
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778
INDE TO A ORITE AMERI AN DISHES
Perfecton a e 98
Pneappe a e 98
ng 99
Por a e 99
Potato a e 99
Potcheese Kef 99
ng 99
Pound a e 99
Icng 100
Prnce of aes a e 100
Prune a e 100
Dansh Prune a e 101
Prune ayer a e (Two ayers).. 101
ueen's a e 101
uc a e 101, 102
Engsh Rasn a e 102
Scrpture a e 102
Shortca e 102
Strawberry Shortca e 102, 103
Strawberres 103
Strawberry Merngue Shortca e.. .103
Sver or Brde's a e 103
Srup a e 104
Snp-doode 104
Spansh Bun Spce a e 104
Spce a e 104, 105
arame Icng 105
Spce ayer a e 106
hocoate Spce a e 106
rostng 106
Sponge a e 106, 107
Goden Ange ood or Sponge
a e 107
Sunshne a e 107, 108
nnamon Tea a e 108
rench Tea a e 108
Soft Tea a e 108
Three-mnute Never-fa hte
a e 109
Tutt-frutt a e 109
Upsde-down a e 109, 110
Pneappe Upsde-down a e 110
hte Pneappe a e Upsde
Down 110
evet a e 11
affe a e rspy 11
anut a e 11
anut a es wth Rasns 11
Bac anut a e 112
anut Torts 112
ashngton Pe 112
ng for One a e 112
hte a e 112, 113, 114
Orange rostng 113
Icng 114
ng and Icng 114
Easy hte a e 114
ve-mnute hte a e 114
Monarch hte a e 115
Sma hte a e 115
Mocha ng 115
eow ayer a e 115
Icng 115
um-yum a e 116
webac a e 116
hocoate udge a e 116
Boed rostng 116
App- em- o a e ng 116
a e ng 117
arame ng 117
hocoate ream ng 117
ocoanut ustard ng 117
Mocha ng 117
Orange ng 117, 118
Orange a e ng 118
rostng Decous hte 118
Boed rostng 118
hocoate rostng 118, 119
Nut arame rostng 119
Orange rostng 119
Sea oam rostng 119
Seven-mnute rostng 119
Icng 120
Boed Icng 120
arame Icng 120
hocoate Icng Soft 120
hocoate udge Icng 121
omfort Icng 121
ream Icng 121
Marshmaow Icng 121
uc Mapene Icng 121
Never-fa Icng 121
One, Two, Three Icng 122
Red Appe Icng 122
Seven-mnute Icng 122
hte Icng (Aso Good for -
ng) 122
oo es and Sma a es
Anse Stc s 123
Berner 123
Berner Kransar or Bern Rngs.. 123
Brownes 123, 124
hess a es 125
hnese hew 125
hocoate a es ..125
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INDE TO A ORITE AMERI AN DISHES
779
Mocha Icng 125
hrusc 125
nnamon rsps ... 126
oo es Amond 126
Amond oo es 126
Amond rescent oo es 127
Aunt Moe's oo es 127
Badrdge oo es 127
Bread rumb oo es. 127
Butter oo es 127
Butterscotch oo es 128
hocoate oo es 128
hocoate Drop oo es 128
hocoate Nut oo es..... 128
hrstmas oo es Sprngs 129
ocoanut oo es 129
ream oo es 129
ream heese oo es 129
Date and Nut oo es 129, 130
Drop oo es 130
Drop Sour ream oo es 130
g oo es 130
ed oo es 130, 131
ng 130, 131
nnsh oo es 131
rozen oo es 131
rut oo es 132
Gnger oo es 132
Ice-bo oo es 132, 133
Ice-bo Nut oo es 133
Moasses oo es 134
Soft Moasses oo es 134
Moravan hrstmas oo es 134
Moravan hte hrstmas
oo es 134
Oatmea oo es 134, 135
Oatmea rosted oo es 135
rostng 135
Od-fashoned oo es 135
Roc oo es 135
Rch oo es 136
"S" oo es 136
Sugar oo es 136
Sugar oo es wth ey enters.. 136
Brown Sugar oo es 137
Stuffed oo es 137
ng 137
Swedsh oo es 137, 138
anut oo es 138
Bac anut oo es 138
ornfa e Dantes 138
rab Dantes 138
ream Puffs 139
ream 139
ruers 139
New Engand ruers 140
ry Babes 140
ry ors 140
Date Bars 140
Date and Nut Bars 140
Date Mysteres 141
Date Porcupnes 141
Date Roc s 141
Doughnuts 141, 142
Moasses Doughnuts 142
Potato Doughnuts 142, 143
Sour ream Doughnuts 143
Gem a es 143
um-yum Gems 143
German a es or oo es 143
Gnger a es 144
Gnger Dreams 144
Gnger Snaps 144
Od-fashoned Gnger Snaps 144
Heaven's ood 145
Hermts 145
odeans S uares 146
umbes 146
Ksses 146
hocoate Ksses 146
Date Ksses 147
Egg Ksses 147
Pecan Ksses 147
ady ngers 147
eb uchen German oo es 147
ove and Tange 147
Macaroons 148
ocoanut Macaroons 148
ornfa es Macaroons 148
Hc ory Nut Macaroons 148
Oatmea Macaroons 148
Mape rac ers for Tea Hour 149
Mapene Rosettes 149
Marguertes 149
Mocha Tart 149
Merngue Shes 149
Moasses Drop a es 150
Moasses Nut Bars 150
Moravan Scotch a es 150
Oatmea a es 150
Pecan Ros oo es 150
Roc s 151
Prnceton Roc s 151
Russan Roc s 151
Sand Tarts 151, 152
Moravan Sand Tarts 152
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780
INDE TO A ORITE AMERI AN DISHES
Sandba ese Norwegan oo es. 152
Schcnec-a-Noodes 153
Srup Snaps 153
Spce up a es 153
Sponge a es 153
Spruts 154
Tea a es 154
Pan Tea a e 154
Sour ream Tea a es 154
Tea Dantes 154
afers 154
Nut afers 155
hocoate Nut afers 155
Swedsh Nut afers 155
Gerda's Swedsh afers 155
Nut Tea afers 155
Orange afers 156
anut afers 156
hte Sugar oo es 156
anut a es wth Rasns 156
hpped ream a es 156
ne Drops 157
andes
A-bran Brtte 159
Butterscotch Pecan andy 159
hocoate arames 159
ana arames 159
hdren's andy 160
nnamon anuts 160
ocoanut andy 160
ream andy 160
Date oaf 160
Dvnty andy 161
Dvnty rut Sandwch 161
rut Paste 161
udge 161, 162
Bran udge S uares 162
Brown Sugar udge 162
hocoate udge 162
ocoa udge 163
Hawaan udge 163
Marshmaow udge 163
Marshmaow-Nut Butter udge... 163
udge New Dea 163
Patence udge 164
udge S uares 164
Bac anut udge 164
Gace Nuts 164
Grapefrut andy 164
anded Grapefrut Pee 165
Ice ream andy 165
Kentuc y Kernes 165
New Engand Mape Sugar andy. 165
Marshmaows 165
Marshmaow Nut reams 166
Mnts 166
Moasses Taffy 166
Neptune reams 166
Orange Drops 166
anded Orange Pee 167
hocoate Noug t 167
Peanut Brtte 167
Pecan andy 167
Pecan Gace 167
Pecan Ksses 167
Me can Pecan andy 167
Mape Panocha 168
Me can Panocha 168
Peppermnt Drops 168
hrstmas Pop orn Bas 168
New Oreans Pranes IK
ousana reoe Pranes 169
Pu andy 169
Rasn Toffee 169
Sea oam andy 169
Soda andy 170
Tur sh Deght 170
hte Taffy 170
oc tas and rut up
Ambrosa 171
Abbe's Aabama Ambrosa 171
rut up 171
Avocado oc ta 171
Avocado Pear oc ta Sauce 171
antaoupe oc ta 172
rut oc ta 172
Grapefrut oc ta 172
Grapefrut and Strawberry oc -
ta 172
os' oc ta Sauce 172
Meon oc ta 173
Od rgna oc ta 173
Oyster oc ta 173
Oyster oc ta Sauce 173
Raspberry oc ta 173
Samon oc ta 174
Sardne oc ta 174
Shrmp and Tomato oc ta 175
Strawberry oc ta 175
atermeon oc ta 175
Desserts, Puddngs, and Sauces
Appes Ba ed 177
hdren's Dessert .. 177
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INDE TO A ORITE AMERI AN DISHES
781
odded Appes 177
Appe rsp 178
Appe Deght 178
Appe Dowdy 178
Appe Duff 178
Appe Dumpngs 178
Srup 179
Appe Merngue 179
Appe Snow 179
Appe Sponge 179
Banana Puddng Engsh 179
Banana Ros 180
red Bananas pno Dessert... 180
Bryan's Puff 180
aforna Sunshne 180
harotte Russe 180, 181
Strawberry Ange harotte Russe. 181
heese a e 181
ng 181
heese Dessert 181
hocoate Banc Mange 182
ocoa Ro 182
Graham rac er Ro 182
Bavaran ream 182
Duchess ream 183
Gnger ream 183
emon reams 183
Pneappe Bavaran ream 183
Prune Orenta ream 184
Roc ream 184
Roya ream 184
Spansh ream 184
Strawberry Bavaran ream 184
Trby ream 185
evet ream 185
anut Surprse 185
hpped ream Dessert 185
ustard Ba ed 185
arame ustard 186
reamed Boed ustard 186
Mape Srup ustards 187
Orange ustard 187
Rce ustard 187
Soft ustard 187
hte ustard 188
Danty Dessert 188
Date a e 188
Day before Dessert 188
Decous Dessert 188
Teche a a New Oreans 189
Date Dessert 189
Mrs. Dennett's Specaty 189
Eveyn's Dessert 189
A Dessert 190
Engsh offee a e 190
ouress a e 190
ood for the Gods 190
resh rut p 191
rut Bavaran uff 191
Graham rac er Dessert 191
ng 191
Paradse Dessert 191
Peanut Brtte Deght 192
Pneappe Ba ed 192
Pneappe hanty 192
Pneappe harotte 192
Pneappe Deght 192
Pneappe uff 193
Pneappe Ba ed Hatan Stye... 193
Prune hp 193
Rce Danty 193
Rce a a Dresden 193
Rce and Pears Supreme 194
offee Geatn 194
Geatn Brc 194
Orange Geatn 194
Ranbow Geatn 195
Tapoca Geatn 195
Gnger Pear Dessert 195
Goody-goody Dessert 195
Heaveny Hash 195, 196
Hungaran hocoate Rabbt 196
Ice-bo a e 196
emon Sponge 196
Mapene ream Ro 196
Nummy Dessert 197
Sauce 197
Ba ed Oranges 197
aforna Orange ups 197
Orange Mst 197
Peaches Parsenne 197
Appe Puddng 198
Appe runch Puddng 198
Appe Tapoca Puddng 198
Batter Puddng 198
Bac berry Puddng 199
Sauce 199
Bac berry Roy-poy 199
ng 199
Bac Tapoca Puddng 199
Bread Puddng 199
Bshop hppe's Puddng 200
Bueberry Puddng 200
Sauce 200
Brown Betty 200
Butterscotch Puddng 200, 201
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782
INDE TO A ORITE AMERI AN DISHES
aforna Tapoca Puddng 201
arame Tapoca Puddng 201
arrot Puddng 201
herry Puddng 201, 202
herry Steamed Puddng 202
Hard Sauce 202
hocoate Puddng 202
hocoate Bread Puddng 202
hocoate Pum Puddng 203
ocoanut Puddng 203
orn Puddng 203
orn Mea Puddng 203
ottage Puddng 204
Sauce 204
ream Rce Puddng wth Peaches.204
rumb Puddng 204
Sauce 204
Date Puddng 204, 205
Boed Date or g Puddng 205
Date and Nut Puddng 205
Decous Puddng 205
g Puddng 206
Sauce 206
rut Puddng 207
Gnger Puddng, Steamed 207
emon Sauce 207
Graham Puddng 207
Sauce 207
Grandmother's Indan Puddng 208
Grapenut Rasn Puddng 208
Hare un Puddng 208
Hersche Puddng 208
Hoday Puddng 208
Sauce 209
Indan Puddng 209
Indan Mea Puddng 209
Kedgema ooge, Indan Tapoca
Puddng 210
ady nger Puddng 210
emon ream Puddng 210
emon Puddng 210
rust 210
Easy emon Puddng 211
Macaroon Puddng 211
Marshmaow Puddng 211
Mauve Puddng 212
Mod Puddng 212
Mountan Dew Puddng 212
Steamed Nut Puddng 212
eow Sauce 212
Orange Puddng 213
Orange Marmaade Steamed Pud-
dng 213
Panocha Puddng 213
Paradse Puddng 213
Pecan Puddng 213
Persmmon Puddng 214
Pneappe harotte 214
Pneappe ustard Puddng 214
Pum Puddng 214, 215
Sauce 215
Engsh Pum Puddng 215
Grandmother's Pum Puddng 215
Than sgvng Pum Puddng 216
Pompadour Puddng 216
Prune Puddng 216
Red Raspberry Puddng 216
Rce Puddng 217
Sauce 217
Say unn Puddng 217
Snow Puddng 218
Souffe Puddng 218
Spansh Puddng 21S
Sauce 218
S uash Puddng 218
Steamed Puddng 219
Sauce 219
Strawberry Puddng 219
Suet Puddng 219
Sweet Potato Puddng Southern
Stye 220
Troy Puddng 220
Urney Puddng 220
ana afer Puddng 220
anut Puddng 220
hocoate Souffe 220
offee Souffe 221
Date Souffe 221
emon Souffe 221
Prune Souffe 221
S et a e 221
The Batter 222
Strawberry Dumpngs 222
ream Sauce 222
Strawberry Merngue 222
Strawberry Shortca e 222, 223
Sunday Dessert 223
Swaow Nest 223
Btz Torte 223
ottage heese Torte 224
a e 224
Date Torte 224
Schaum Torte 224
Strawberry Torte 225
abaond An Itaan Dessert 225
hocoate Sauce .225
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INDE TO A ORITE AMERI AN DISHES
783
Date Puddng Sauce 225
Hard Sauce 225
Ice ream Sauce 225
aura oster's Puddng Sauce 226
Mother's Puddng Sauce 226
ana Sauce 226
hpped ream Substtute 226
rozen Desserts
Ange Parfat 227
Ange hp 227
Aprcot Deght 227
afe Parfat 227
offee Parfat 227
hocoate Ice Puddng 228
hocoate Goup for Ice ream... 228
hocoate-orange Ice-bo Puddng.228
Orange M ture 228
Decous Dessert 229
" ve Threes" Ice ream 229
rozen Aprcot hp 229
rozen arame Puddng 229
rozen ream heese 230
rozen ustard 230
rozen rut a e 230
Aunt Mary's rozen Pneappe Pud-
dng ..230
rozen Puddng 230
rozen Rce Puddng 230
hocoate Sauce 231
rozen Roc y Road 231
rozen Strawberres 231
rozen Strawberry Pe 231
Supreme Honeydew Meon a a
Prncess 231
Ice-bo Puddng 231
Mape Nut Parfat 232
Orange Parfat 232
Pneappe Maobet 232
Aprcot Ice ream 232
arame Ice ream 232, 233
hocoate Ice ream a a Rawson.233
ocoanut Ice ream 233
offee Ice ream 233
Effcency Ice ream 233
avorte Ice ream 234
rench Ice ream 234
rut Ice ream 234
Grape Ice ream 234
hocoate Ice ream ubee wth
Hot Bac herres 234
Ice ream 235
Macaroon Ice ream 235
Mated M Ice ream 235
Mape Ice ream 236
Maraschno ream 236
Peppermnt Ice ream 236
Mnt Ice ream 236
Nectar Ice ream 237
Orange Ice ream 237
Peanut Brtte Ice ream 237
Peppermnt Ice ream 237,238
Pneappe Ice ream 238
Pneappe-marshmaow Ice ream.238
Strawberry Ice ream 238, 239
ana Ice ream 239
Aprcot Ice 239
ranberry Ice 239
rut Ice 239
Grape ater Ice 240
Pneappe Ice 240
Aprcot Sherbet 240
emon Sherbet 240
Orange ream Sherbet 240
Orange rappe .241
Pneappe Sherbet 241
Strawberry Sherbet 241
Aprcot Mousse 241
afe Mousse 241
offee Mousse 241
herry-banana Mousse 242
hocoate Mousse 242
Macaroon Mousse 242
Mape Mousse 243
Mousse 243
Orange rozen ey 243
Orange Mousse 243
Pneappe or Aprcot Mousse 243
sh and Other Sea oods
am ro uettes 245
Deved ams 245
am rtters 246
am Pouet 246
odfsh a a Mode 246
odfsh Bas 246
Sat odfsh wth ream Sauce 247
rab Bs ue 247
Ba ed rab Meat n asseroe... .247
rab reoe 247
Deved rabs 247, 248
rab Meat au Gratn 248
Stuffed rabs wth Mushrooms.... 248
rab Meat n Rame ns 249
rab a es on Toast 249
Soft She rabs 249
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784
INDE TO A ORITE AMERI AN DISHES
Tartar Sauce 250
Stuffed rabs 250
Dressng for rab Meat or Shrmp.250
Ees a a Tartare 250
Ba ed sh and egetabes 250
Ba ed Buefsh 251
ousana Ba ed sh 251
Sauce a a reoe for Above sh.251
Ba ed sh Posson au Gratn... .251
Boed sh wth Parsey 252
Sauce 252
ream sh orcemeat 252
sh Border 252
Hawaan sh Puddng 252
Kedgeree 252
enten Dsh 253
sh Mousse 253
Sauce 253
, sh Puddng 253
sh Pe 254
sh Rng n Mod 254
Shefsh a a Newburg 254
sh Supreme 254, 255
sh Turbot 255
Sauce 255
ounders a a Nouvee Oreans.. .255
et of ounder 256
red rog egs 256
Haddoc utets 256
Haddoc wth Tomato Stuffng.. .256
Habut Ba ed 256
Ba ed Habut reoe 256
ets of Habut orentne 257
eed Habut 257
obster a a Kennett 257
obster a a Newburg 257
obster arce New Engand Stye.258
Scaoped obster 258
obster Thermdor 258
Broed resh Mac ere Matre
d'Hote 258
Butter Matre d'Hote 258
Oyster a a Thornd e 259
Oysters Ba ed n the She 259
Brochette of Oysters 259
eered Oysters 259
reamed Oysters 259
Deved Oysters 260
red Oysters 260
Oyster rcassee 260
Stuffed Oysters au Gratn 260
Oysters and Ham Batmore 261
tte Pgs n Ban ets 261
Oyster Omeet 261
Panned Oysters 261
Pc ed Oysters for uncheons and
ate Suppers 262
Scaoped Oysters 262
Oysters and Shrmp Newburg 262
Pompano Papotte 262
Red Snapper or Roc Bass ourt
Bouon ousana 263
Roe Souffe 263
Ba ed Samon wth Stuffng 263
Stuffng 263
anned Samon 263
ece's reamed Samon 264
Deved Samon 264
ream Sauce 264
Samon wth Egg Sauce 264
Peter Pan Samon Entree 264
red Samon 265
Demng's Samon Hoandase 265
Samon, Roed a 1'Irandase 265
Samon oaf 265
Peter Pan Samon oaf wth Mush-
room Sauce 265
oaf 265
Sauce 266
Steamed Samon Mod 266
Sauce 266
Samon Mousse 266
Pn Samon Omeet 267
Demng's Pn Samon Pattes 267
Aas a Samon Pe 267
Samon Puddng 267
Sauce 267
Scaoped Samon and Macaron. ..268
Samon Souffe 26S
Sardne oaf .. .268
Scaops Deved 268
Scaops red 269
Ba ed Shad 269
Dressng 269
To oo Shad Roe 269
Ba ed Shad Roe 269
Ba ed Sheepshead 269
Sauce for sh 270
Shrmp Stew a a reoe 270
Shrmp heese Puddng 270
Shrmp wth Eggs 270
Shrmp ambaaya 271
Shrmp Newburg 271
Shrmp Remauade 271
Shrmp and Rce 271
Southern Rce and Shrmp 272
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INDE TO A ORITE AMERI AN DISHES
785
et of Soe aprce 272
Soe Marguery 272
et of Soe Marguery 272
et of Soe Mgnonette 273
et of Soe a a engton 273
Terrapn a a Maryand 273
Broo Trout 273
Sea Trout au our a a Royae...273
Tuna sh Ba ed n Rame ns 274
Tuna oaf 274
Tuna sh Savory 274
Pan ed hte sh or Shad 274
Bernase Sauce 274
sh oc ta Sauce 275
Horse-radsh Sauce 275
Gooseberry Sauce 275
Tartar Sauce 275
sh eoute 276
sh Broth 276
ow, Game, and Dressngs
hc en a a reoe 277
hc en a a Kng 277
hc en a a arrabee 278
Arroz con Poo Rce wth
hc en 278
Barbecued hc en ... 278
Home Barbecued hc en 278
Boneess urred hc en 278
Brunswc Stew 279
asseroe hc en 279
asseroe of hc en and Tuna
sh 279
hc en en asseroe 280
hc en accatore ., 280
hc en aduffes 280
Noode Dough 280
hc en aforna . .280
hc en hop Suey 281
hc en howder 281
hc en ro uettes 281
hc en urry 281
hc en rcassee 282
hc en Geatn 282
hc en Hawaan 282
hc en oaf 283
Mushroom Sauce 283
hc en Mousse 283
Sauce for hc en Mousse 283
hc en Mousse oaf 284
hc en Onandaga 284
Mushrooms Subme 284
hc en Pe 284,285
Ba ed hc en Pe 285
hc en Tamae Pe 286
hc en Rng 286
hc en Saute wth Maaga Grapes.286
hc en Shortca es 286
hc en Souffe 287
hc en Spaghett 287
hc en Tamae Gouash 288
hc en Terrapn rench Recpe.288
ty hc en 288
hc en orn Mea a a arm Re-
ef 288
reamed hc en Puffs wth Mush-
rooms 289
ream hc en ng 289
reme de oae :28
reoe Gumbo 290
urred hc en a 1'Inda 290
red hc en 290
urred hc en a 1'Indenne 290
rench hrstmas Pate 291
rust 291
ontents of Pe 291
Sausage Meat 291
Drectons 291
Hot hc en and Oyster Rng 291
eed hc en 292
O ahoma Boed hc en 292
Pau of hc ens 292
Pressed hc en 292, 293
Pressed hc en Mod 293
Scaoped hc en 293
Smothered hc en wth Gravy...294
hc en Souffe 294
Spansh hc en 294
Stewed hc en pno Dsh
"Adobe" 294
Terrapn hc en 295
Roast Duc 295
Supreme of Duc ng, Bgarrade.. .295
How to oo a d Goose 295
Gunea 296
Gunea hc en enetenne 296
Gunea Hen wth Spansh Sauce...296
Pheasants 296
Partrdge, Asatan Stye 297
Tur ey a a Burban 297
Tur ey and Neary A ows 297
orn Bread Dressng for hc en
or Tur ey 297
hc en Dressng 298
hc en or Tur ey Dressng . .. .298
Ba ed S uab Dressng 298
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786
INDE TO A ORITE AMERI AN DISHES
Tur ey Dressng, Southern Stye..298
Tur ey Dressng wth Oysters 298
hestnut Stuffng for Tur ey 299
rench Stuffng for Tur ey 299
d Rce 299
ranberry Sauce 299
ees, ams, onserves, and
Preserves
ruts and egetabes Are Heath
Ads 301
A ew annng Hnts 301
Apr cot onserve 301
Aprcot-pneappe onserve .......301
urrant onserve 301
Grape onserve 302
Pear onserve 302
Pum onserve 303
Pum and herry onserve 303
Tomato onserve 303
Sour herry onserve 303
Appe-raspberry am 303
Bac Raspberry am 303
Orange and Peach am 304
Pum am 304
Red Pepper am 304
Seven-frut am 304
Strawberry am 304
Grape Butter 304
emon Butter 305
emon Butter for Tea a es 305
Pum Butter 305
Prune Butter 305
Appe ey arous avors for. .305
ranberry ey 306
Gooseberry Bar-e-Duc 306
Paradse ey 306
unce Honey 306
unce ey 306
Pear Honey 307
Amber Marmaade 307
Appe Marmaade a a ascade.. .307
arrot Marmaade 307
Orange Marmaade 307, 308
Orange and Pear Marmaade 308
Peach Marmaade 308
Pneappe-aprcot Marmaade ....308
Rhubarb Marmaade 309
Rhubarb and Orange Marmaade. .309
arame Peaches 309
ranberres 309
Peach hps 309
Pear hp 309
urrant Preserves 310
Spced urrants 310
Spced Gooseberres 310
Spced Grapes 310
Spced Peaches 310
nfred's anned Grapefrut 311
Srup 311
Green Tomato Preserves 311
Strawberry Preserves 311
Sun-Kssed Strawberres 311
Sun-made herry Preserves 312
Tomato Preserves 312
atermeon Preserve 312
atermeon Rnd Preserves 312
Srup for atermeon Rnd Pre-
serves 312
Meats and Sauces
Brea fast Bacon 313
Beef oaf 313, 314
eed Beef a a Mode 314
Beef and Spnach pno Dsh
Gusado 314
Beef Stew 314
Ba ed Stea 315
Ba ed Round Stea 315
Beefstea Puddng 315
Broed Stea 315
Bron Stea 316
Hamburg Stea 316
How to Ma e apers Sauce....316
Hamburg n ac ets 316
Hamburg Stea and Macaron 317
Broed Hamburg Stea on Onon
Rngs 317
Stea and Kdney Puddng 318
Ktchen Barbecue of Porterhouse. .31S
Spansh Stea 318. 319
Spansh Stea Mrs. . E. Reese's.319
Tenderon Stea ctora 319
Tenderon George ashngton...319
Tenderon of Beef a 1'Opera 319
orned Beef Hash 319
Stuffed orned Beef 320
h con arne 320
Moc h con arne 320
Estouffade of Beef 320
Kdney Stew 321
pno Roast 321
Ham or Tongue 321
Ba ed Ham 321
Ba ed Ham and Appes 323
Ham Ba ed n M ... 323
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INDE TO A ORITE AMERI AN DISHES
787
Sma Ba ed Ham 322
Mssour Ba ed Ham 322
To oo Mssour Ham 322
To oo rgna or Any Other
Sugar-cured Ham 323
heap hc en 323
Recpe for urng Hams 323
urng Hams 323
Smthfed ( ohnston ounty)
Hams 324
Ham oaf 324,325
Ham oaf Supreme 325
Honouu Ham Gace 325
eed Ham 325
Mnced Ham on rench Toast 326
rench Toast 326
Noodes and Ham 326
Ham Trfe 326
Scaoped Potatoes wth Ham 326
Ham Souffe 326
Ham Stea reoe 327
rgna Ham 327
Ba ed rgna Ham 327
Bong a rgna Ham 327
Kette Roast 327
Krstoff Rabbt 328
ver rtters 328
ondon Bro 328
Meat Bas 328, 329
Abondgas 329
Swedsh Meat Bas 329
Meat hartreuse n Rce 330
Meat oaf 330, 331
Meat oaf wth Ham 331
Meat Souffe 331
Meat Tmbaes 331
Me can Beef wth Rce 331
Boed eg of Mutton 332
Ragout de Mouton au Harcots
Bancs 332
Brased O onts 332
Ba ed Port hops, Mother's 332
Barbecued Por n Oven 332
Por and Ham oaf 333
Sauce 333
asseroe of Por hops and Rce.333
Por oaf 333
Sauce 333
Roast Boned Shouder of Por 333
Rasn Stuffng 334
Por Rosettes 335
Stuffed Por hops 335
Por Tenderon 335
Pate de oe Gras 335
Pot Roast Meat 335
an ee Pot Roast 336
Rendeer hops Panned 336
Sausage oaf 336
Smo ed O Tongue 336
Tongue wth Bac berry ey 337
Pc ed Tongues 337
Tamae Pe 337
rust 337
amb a a Sabath 338
Boed amb wth aper Sauce...338
aper Sauce 338
Swft's Breast of amb, ardnere.338
Brochette of amb, aucasan
Stye 339
urry of amb 339
amb hops wth Mushrooms 339
amb hops ousanc 340
Sauce Bernase 340
amb hops Supreme 340
amb Kdney Saute wth Mush-
rooms 340
amb Meat Bas 340
Roast amb an Easy Dnner 341
Peas 341
Bscut 341
Spansh amb 341
Swft's anchonettes of amb 342
Swft's Ban uette of amb 342
ea Brds 342
ea hop a a Manase 342
urred ea 343
Stuffed ea utet 343
Escaoped ea 343
ea rcassee wth Dumpngs... .343
How to Ma e the Dumpngs... .344
ea oaf 344
eed ea oaf 344
Itaan ea oaf 345
ea Pot Roast 345
Pressed ea 345
Schntze 346
enson 346
ays of oo ng enson 346
Moc enson 346
hat to Serve wth Meats and
sh 347
Aspc for Ba ed Ham, Mary's 347
Ba ed Ham Sauce 347
Ba ed ranberres 347
ranberry Resh 347
ranberry Sauce 348
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788
INDE TO A ORITE AMERI AN DISHES
ream Sauce for hc en, Oysters,
or Meat 348
ucumber Sauce 348
Dumpngs 348
Dgestbe Dumpngs 349
Potato Dumpngs 349
Eggpant Sauce 349
Gooseberry Sauce 349
Hoandase Sauce 350
Infabe Hoandase Sauce 350
Horse-radsh Sauce 350
Meat Resh 351
Mushroom Sauce 351
Mustard Sauce 351
Ba ed Pneappe 351
Pneappe Saute 352
Tartar Sauce 352
Tomato Sauce 352
Pepper Butter for Stea s 352
Pc wc Sauce 353
or shre Puddng 353
Meat Substtutes
Amercan hop Suey 355
Amercan Tagarn 355
Beans a a Me ue Refugee 355
Tomaa Beans 356
Bran ro uettes 356
Brdge Rng for 12 356
Buttercup Spts 356
arrot oaf 357
heese Aspc 357
heese Bas 357
heese Boucttes Hot 357
heese a e wth webac 357
heese arrots 358
heese harotte 358
heese ro uettes 358
eery and heese asseroe 358
ottage heese 359
heese rac ers 359
Dctum-dtty 359
Dream a es 359
heese Entree 359
heese ondue 359
rozen heese 360
heese oaf 360
Potchcese Kef 360
ng 360
heese Rame ns 360
Rng Tum Dtty 360
heese Resh 361
Russan heese Dsh 361
heese Souffe 361, 362
Spansh Surprse 362
heese Spread 362
Spruce abn heese 362
heese Toast 363
Tomato heese Toast 363
Savory heese 363
Ba ed Rarebt 363
"Dynamte" Rarebt 364
Me can Rarebt, Eeen Nus-
baum's 364
h Sauce 364
Tomato Sauce .364
Rarebt 364
Toast 364
esh Rarebt 364, 36-5
esh Rarebt That Not
Strng 365
hestnut Dsh 363
hc en ver Brochette 365
h con ueso 365
h Rehenos 366
how u hnese 366
orn Mea Souffe 366
rab a e Tmbae 366
reoe oup 366
ro uettes de Patano 367
urry and Rce 367
To Prepare and oo 367
Rce 367
Servng 368
Indan urry 368
Eggs a a Rssotto 368
Eggs a a Susse 36S
Ba ed Eggs 368
Eggs n Bas et wth Bacon 36S
Eggs Benedct 369
Brd's Nests 369
reamed Eggs n Pastry 369
Egg ro uettes 369
reoed Eggs 369
Egg utets 369
Eggs Ba ed n Green Peppers... .369
Eggs Hoandase 370
How to ry an Egg 370
Egg Kromes es 370
Mnt Eggs 370
Eggs and Mushrooms 370
Egg Nests 371
Ba ed Omeet 371
Decous Omeet 371
Ham Omeet 371
Spansh Omeet 372
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INDE TO A ORITE AMERI AN DISHES
789
Poached Eggs eed 372
Poached Eggs wth Shrmp Ho-
andase 372
Sardne Stuffed Eggs 372
Scaoped Eggs 373
Scrambed Eggs, pno Dsh...373
Eggs and Spnach reoe 373
Tur sh Eggs and Rce 373
enetan Eggs 373
ase sh Puddng 374
" deo" Me can ermacea ....374
Homny a e 374
Itaan Gnocch 374
Itaan Prde 374
obo hnese 375
uncheon Dsh 375
uncheon oaf 375
Macaron oaf 376
Sauce 376
Macaron wth orn and Bacon 377
Macaron Mousse 377
Macaron Souffe 377
Sauce 377
Mah ong 377
Me can r oes 378
Ba ed Mushrooms 378
reamed Mushrooms 378
Noode Rng 378, 379
Pea oaf 379
Phppne urry 379
Poenta 380
Ravos 380
Stuffng 380
Gravy 380, 381
Ba ed Rce and heese 381
hnese Rce 381
Itaan Rce 381
Rce ro uettes 381
Rce Omeet 382
Scaoped Rce 382
Rce Souffe 382
Spansh Rce Supreme 382
Roya Scaop 382
Spaghett a a Kng 383
Spaghett a a Progressve 383
Sauce 383
Itaan Deght 383
Spaghett 383, 384
Spaghett Pogg Sauce 385
Itaan Spaghett 385, 386, 387
Spansh Enchadas 387
Sweetbread ro uettes 387
Sweetbread and Mushroom ro-
uettes 388
Sweetbreads n Nests 388
Sweetbread Pattes 388
asseroe of Sweetbreads and
Mushrooms 388
reamed Sweetbreads and Mush-
rooms 389
Spaghett and Sweetbreads 389
Sweetbread Tmbaes 389
Supper Dsh 389
Surprse ro uettes 389
Swedsh Tmbaes 390
Sweet Potato and Amond ro-
uettes 390
Tomato Tmbaes 390
Tomato heese Toast 390
Tomato Rarebt 391
Tomato and heese Rarebt 391
Tomato Souffe 391
reamed egetabe ro uettes.. ,.391
hoe heat Meat oaf 392
ucchn Spansh 392
Pc es and Resh
Bardo Sauce 393
Green Bean Resh 393
Beet Resh 393
atsup, Rpe Tomato 393
entury Sauce 394
herry Oves 394
hcago Hot 394
h Sauce 394, 395
howchow 395
rench howchow 395
Dressng 395
hrstmas Resh 395
hutney Sauce 396
Indan hutney 396
orn Resh 396
orn Saad Resh 396
ranberry-orange Resh 397
ucumber Rngs 397
Spced urrants 397
Spced Gooseberres 397
Spced Grapes 397
Gnger Tomatoes 397
Mango Resh 398
Sweet ucumber Mangoes 398
Pear Resh 398
Pear Mncemeat 398
Pepper Hash 399
Pca 399
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790
INDE TO A ORITE AMERI AN DISHES
Resh 399
My Own Inda Resh 400
Tomato Resh 400
nter Saad 400
A Hnt for annng Pc es 400
Pc ed Aprcots 400
Bread and Butter Pc es 401
" avary hurch" Pc e 401
ucumber Pc e 401
ucumber Sweet Pc e 401
Srup 402
D Pc es 402
Garc Pc es 402
Ice ater Pc es 402
Kaamazoo Pc es 402
M ed Pc e 402, 403
Dressng 403
Murphy Pc es 403
Mustard Pc es 403
od Mustard Pc e 404
O fc e 404
Pc ed Oysters 404
Peach Pc es 405
Pc ed Peaches 405
Sweet Pc ed Peaches 405
Pc e Pears 405
Stuffed Pc e Peppers 405
Pneappe Pc e 406
Pc es 406
Pottsfed Pc e 406
Poneer's Recpe for Pc es 406
Radator Sweet Pc e 407
Southern Pc es 407
Dressng 407
Spo ane Pc es 407
Green Tomato Pc es 407,408
Green Tomato-d Pc es 408
atermeon Pc es 408
Pes, Pastres, and ngs
Appe Pe 411
Pastry Hnts 411
Pe rust 411
Hot ater Pe rust 412
Never-fa Pe rust 412
Appe or Peach Pe Dough 412
Pe rust Made from Hard heat.412
Danty Pastry 412
Russan Pastry 412
Appe Pe de u e 413
Appe Pe 413
ng 413
Banana Pe 413
Banana ream Pe 413
Bueberry Pe wth hpped
ream 414
Brown Sugar Pe 414
Butterscotch Pe 414
arame Pe 415
Te as arame Nut Pe 415
Merngue 415
One rust herry Pe 415
Bac or hte herry ream Pe.416
Moc herry Pe 416
hess Pe 416
hocoate Pe 416
hocoate Merngue Pe 416
Aoha hocoate Pe 417
rust 417
ocoanut Pe 417
ongressona ashngton Pe... .417
ng 417
ranberry and Rasn Pe 417
ustard Pe 418
emon ustard Pe 418
Pastry 41S
Merngue 418
Rce ustard Pe 418
Decous Pe 418
rust 418
ng 418
oosh Pe 419
ng 419
rench Pe 419
Graham rac er Pe 419, 420
ng 419, 420
rust 420
Merngue 420
Graham rac er Aprcot Pe 420
rust 420
ng 420
g and Pecan Pe 421
Happy Thought Pe 421
Huc eberry or Peach Pe 421
Montana Huc eberry Pe 421
ey Pe 421
Kentuc y Pe 422
emon Sponge Pe 432
emon Pe 422, 423
ng 423
Merngue 423
Arzona emon Pe 423
emon a e Pe 423
emon hffon Pe 424
emon ream Pe 425
emon Sponge Pe 425
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INDE TO A ORITE AMERI AN DISHES
791
Matrmony Pe 425
Merngue Pe 425
emon Merngue Pe 426
Pan Pastry 426
ng 426
Mncemeat 426, 427
Moc Mnce Pe 427
Green Tomato Mncemeat 427
Tomato Mncemeat 427
Moasses Pe 427
Nut Pe 428
Open-face Pe 428
Batter 428
Orange or emon Pe 428
Orange ream Pe 428
Peach or Pum Pe 429
Pecan Pe 429
Pecan Deght Pe 429
Pneappe Pe 430
Pneappe-rasn Pe 430
"Oe-trme Sweet Potato ustard,"
Now aed Potato Pe 430
Sweet Potato Pe 430
hte Potato Pe 431
Prune hp Pe 431
Pump n Pe 431, 432
Date ream Pump n Pe, rac er
rumb rust 432
Rasn Pe 432
Rasn rumb Pe 432
Raspberres n Ambush 432
Rhubarb ng for Pt 432
Srup Pe 433
So Good Pe 433
Sour ream Pe 433
S uash Pe 433
Strawberry ream Pe 433
Strawberry Sponge Pe 434
Sunny Sver Pe 434
Tamae Pe 434
egetabe and Nut Pe 435
rut Pattes 435
Banburv Tarts 435
tron Tarts 435
Orange Marmaade Tart 436
Strawberry Tartets 436
Saads and Dressngs
A Recpe for Saad 437
Saad M tures 437
Agator Pear Saad 437
Appe Roses Saad 438
Aspes 438
Tomato Aspc 438
Avocado (or Agator Pear) Saads 439
Avocado oaf 439
Avocado Pear Saad 439
Banana Saad or Dessert, uc ...440
Barbara Saad . .440
Bean Saad 440
Beets eed Pc ed 440
"Beeve It or Not" Saad 440
Brd-nest Saad 441
Brdge Saad 441
abbage Saad 441
Saad Dressng 441
arrot Saad 441
arrot Saad eed 442
arrot and Pneappe Saad 442
eery and ranberry Saad 442
heese Saad 442
heese Bas Served Hot wth a
Saad 442
heese harotte 443
ottage heese Saad 443
ottage heese Saad Moded....443
ream heese Saad 443, 444
ream heese-Tomato Soup Saad.444
rozen heese Saad 444
heese Mod Saad 444
heese Rng Saad 444
Ro uefort heese n ey . .445
Ro uefort Mousse Smpson 445
heese S uares 445
herry Saad 445
herry Bossom Saad 446
hc en Saad 446
Dressng 446
ream of hc en Saad 446
rozen hc en Saad 447
hc en Saad n Mod 447
Moded hc en Saad 447
hrstmas Saad 447
Saad for hrstmas 448
oe Saw 448
oe Saw oo ed 448
Sour ream oe Saw, Od ash-
oned 448
oe Saw Uncoo ed 449
ombnaton Saad 449
reme aron Saad 449
rab Saad 449
ranberry Saad 450
ranberry and Orange Saad 450
Raw ranberry Saad 450
ucumber Saad ey 450
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792
INDE TO A ORITE AMERI AN DISHES
ucumber She Saad 450
ream of ucumber 451
Dreamand Saad 451
Duc and Orange Saad 451
ar Isand Saad 451
sh Saad 451
rut Saad 452
Dressng 452
Brdge uncheon rut Saad 452
Dressng 452
ongeaed rut Saad 453
rozen rut Saad 453, 454, 455
Dressng 464
Moded rut Saad 455
Geatn Saad 455
Gnger Ae Saad 455
Gnger Ae rut Saad 456
Green Gage Saad 456
Green Pepper Saad 456
Ham or hc en Mousse 456
Dressng 456
Heaveny Hash rut Saad 456
Dressng 456
Heaveny Hash or Marshmaow
Saad 457
Imperatrce Saad 457
Kentuc y Saad 457
obster Saad 457
uncheon Saad 457, 458
uncheon Saad oaf 458
Hard-coo ed Egg Paste 458
oaf rostng 458
Marshmaow Saad 458
Never-fa Saad 459
No Trump Saad 459
O ahoma Saad 459
Ove Saad 459
Orange and anut Saad 459
rozen Peach Saad 460
Pear Saad 460
rozen Pear Saad 460
Pear Onon Saad 460
Perfecton Saad 460
Pneappe Saad 461
Dressng 461
rozen Pneappe Saad 461
Pneappe and ream heese Saad 461
Pneappe and ucumber Saad.461, 462
Pneappe and Orange Saad 462
Pneappe Pmentp Saad 462
Pneappe and Rasn Saad 463
Ponsetta Saad 463
Porto Rco Saad 463
uc Saad 463
Raw Saad 463
Raw Heath Bread 463
Recepton Saad 464
Saad a. a McNay 464
Redac Dressng 464
Saad Supreme 464
Sardne Saad 464
Shrmp and Mushroom Saad 464
Spaghett Saad 465
Sprng egetabe Saad 465
Sunshne Saad 465
Sweetbread ucumber Saad 465
Temptaton Saad 465
Tomato Saad 466
Tomato Saad wth ucumber
Mayonnase 466
Tomato ey for Saad 466
eed Tomato Saad 466
Tomato Rng Hare un 466
Tomato ey 46"
Rose Tomato Saad 467
Tomato era 467
Tup Saad 467
24-Hour Saad 467, 468
Sauce for 24-Hour Saad ..468
egetabe Saad 468
rozen egetabe Saad 46S
Moded egetabe Saad 468
agon hee Saad 468
adorf Saad 469
Saad Dressng 469, 470
Boed Saad Dressng 470
Boed Dressng for oe Saw 470
anada Dressng Boed 470
oo ed Saad Dressng 470
ream Saad Dressng 471
reoe Dressng 471
avorte Saad Dressng 471
rench Saad Dressng 471
rench Dressng for Saad 471
rut Saad Dressng 472
rench Dressng 472
Argy Dressng for rut Saad....472
Dressng for rut Saad 472
Saad Dressng for rut 473
Mayonnase for rut Saad 473
Mayonnase Dressng Not
Turn Bac 473
Mayonnase 473, 474
Boed Mayonnase Dressng 474
uc Mayonnase 474
Me can Saad Dressng 474
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INDE TO A ORITE AMERI AN DISHES
793
Saad Dressng Never a 475
oo ed Part 475
Uncoo ed Part 475
Pneappe Dressng 475
Russan Saad Dressng 475
Russan Dressng 475
Saw Dressng 476
Sweet Saad Dressng 476
Thousand Isand Dressng 476
adorf Dressng 476
hpped ream Dressng 476
Sandwches and ngs
Sandwch Suggestons 477
Sandwches 477
Bacon Sandwch Toasted 477
heese Sandwch 478
ream heese and Pepper Sand-
wch 478
red heese Sandwch 478
Hot heese Sandwches 478
Roed heese Sandwch 478
Russan heese Sandwch 479
hc en Sandwch 479
hc en and Nut Sandwch 479
ucumber Sandwch 479
ucumber and ream heese Sand-
wch 480
Date and ream heese Sandwch.480
Dream a es 480
Epcurean Sandwch 480
g Sandwch 480
Decous Sandwch 480
Gnger Sandwch 481
Ham Sandwch 481
Ham and Ove Sandwch 481
Hot Ham Sandwch 481
Mushroom Sandwch 481
Nut and rut Sandwch 481
Nut Sandwch 482
Ove and Sardne Sandwch 482
Orange Butter Sandwch 482
Pc e Resh Sandwch 482
Mustard Pc e Sandwch 482
Sweet Pc e Sandwch 482
Rbbon Sandwch 483
Roast Beef Sandwch 483
Roed Toast 483
Sandwch oaf 483
Sandwch Meat 484
Sandwch Ros 484
Shaah Sandwch 484
Tea Sandwch 484
Afternoon Tea Sandwch 485
ater ress Roed Sandwch 485
Anchovy, Sardne, rab, or ob-
ster ng for Sandwches... .485
heese ng for Sandwches... .485
Dressng for Sandwches 485
Egg Sandwch ng 486
Nut Sandwch ng 486
Orange Marmaade Sandwch -
ng 486
Soups
Ma ng Stoc for Soups 487
Asparagus Soup 487
Avocado Bouon 487
Beef Broth wth Barey 488
Best Bean Soup 488
Bac Bean or Pea Soup 488
ma Bean Soup 489
Beet Borsch tte Russa 489
Bouon 489
Bouabasse 489
af's Head Soup 490
Moc af's Head Soup 490
ream of aufower Soup 490
Potage reme de hou-feur, au
hou de Bru ees 490
eery Soup 490
hc en Broth 491
hc en Soup 491
hc en evet Soup 491
am howder 491, 492
Rhode Isand am howder 492
Mnced am Broth 492
ear Soup 492
eed onsomme 493
orn howder 493
orn Soup 493
Puree of orn 493
ream of heese Soup 494
urry Soup 494
sh howder 495
Goucester sh howder 495
Potage ream of ee 495
ettuce Soup 496
Mushroom Soup 496
Noode Soup 496
Noodes 496
Soup 496
O ra Soup 497
O ra Gumbo 497
O ra Shrmp Gumbo 497
Southern Gumbo 497
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794
INDE TO A ORITE AMERI AN DISHES
Oyster Bs ue 497
Bs ue of Oysters 498
Oyster Gumbo 498
Supreme of Oyster Soup 498
Pea Soup 498
Scandnavan Pea Soup nter
Dsh 499
Spt Pea Soup 499
Peanut Soup 499
Potage reme des egumes et
Petts Pos et Harcots erts..500
Samon Soup 500
Spnach Soup 500
Spnach Soup, ream 500
Scotch Broth 501
Stoc for Soup 487
Swedsh Soup 501
Tomato Bouon 501
Tomato Soup 501
ream of Tomato Soup 502
Green Turte Soup 502
egetabe Soup 502
Hamburger egetabe Soup 502
rac ers routons 503
Duchess rusts 503
Dumpngs for Soup 503
egetabes
Artcho e Bargoue 505
Boed Artcho es 506
Artcho e Entree 506
Artcho es Itaan 506
Ground or erusaem Artcho es. .506
Artcho e Rng 507
R a's Artcho e ous Rng 507
Stuffed Artcho es 508
Breaded Asparagus 508
Bac Butter Sauce for Asparagus.508
Asparagus and heese 508
reamed egetabe ro uettes... .508
Deved Asparagus 508
Asparagus oaf 509
Bechame Sauce 509
Asparagus Mousscane 509
Asparagus wth Mushrooms 509
Scaoped Asparagus 509
Asparagus Souffe 510
Ba ed Bananas 510
Ba ed Bananas for Brea fast 510
Beans a a Egyptcnnc 510
Ba ed Beans 511
Od-fashoned Ba ed Beans 511
Ba ed Dred Beans 511
Boston Ba ed Beans 511
anned Strng Beans 511
oo ng Strng Beans 512
arro ounty Ba ed Beans 512
r oes 512
Me can r oes 512
Green Beans wth Sat Por 513
Hot a Beans 513
ma Beans 513
Por and Beans a a Bron 513
Red Kdney Beans wth Spaghett.513
Snap Beans 514
Tomaa Beans 514
Harvard Beets 514
Brocco Hoandase 514
abbage au Gratn 514
Buttered abbage 514
abbage wth heese 515
H .t reamed abbage 515
abbage Head 515
Red abbage 515
Scaoped abbage 515, 516
abbage Stuffed Dansh 516
Sauer raut 516
arrot a es 516
Gazed arrots wth Mnt 516
aufower 517
Stuffed aufower 517
eery and Eggpant 517
eery ctor 517
Brusses Sprouts and eery 518
Itaan eery 518
Stuffed eery 518
ng for Stuffed eery 51S
Boed or n 51S
To an orn 518
orn howder 519
Escaoped orn 519
resh Green orn on the ob 519
orn Oysters 519
orn Puddng 519
orn Souffe 520
orn Tomato 520
Green orn wth Tomatoes and
heese 520
Ba ed ucumbers 520
reamed ucumbers 520
red ucumbers 521
Sced ucumbers 521
Ba ed Eggpant 521
Eggpant ustard 521
red Eggpant Sces 521
Eggpant rtters 522
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INDE TO A ORITE AMERI AN DISHES
795
Eggpant Resh 522
Eggpant wth Spaghett or Rce. .522
Spansh Eggpant 522
Stewed Eggpant pno Dsh
Pnacbet 522
Stuffed Eggpant 523
Savory Stuffed Eggpant 523
Eggpant and Tomato 523
rench hestnuts as a egetabe. .524
Mushrooms Ba ed 524
Mushroom Souffe 524
Stuffed Mushrooms oa Toast 524
Onon Rngs 524
rench red Onons 525
Onon Souffe 525
Onons Stuffed wth orn a a
Hsborough 525
ambaaya 525
Peas 525
Pea oaf 526
Peas and Pmentos 526
Peppers as a egetabe 526
Green Peppers 526
Decous Menu 526
red Stuffed Peppers 527
Pepper Hash 527
Hoand Buttercups Ba ed Pep-
pers 527
Peppers Stuffed wth Oysters 527
Potatoes au Gratn 527
Ba ed Potatoes wth heese 527
Potato a e 528
reamed Potatoes No our 528
reamed Sweet Potatoes 528
Demo co Potatoes 528
rench red Potatoes 528
Potatoes n Haf She 529
Marshmaow Sweet Potatoes 529
Mashed Potatoes 529
Potato Nests wth arrots and
Peas 529
Potatoes O'Bren 529
Pttsburgh Potatoes 530
Potato Puffs 530
Scaoped Sweet Potatoes and
Appes 530
Sweet Potatoes 530
anded Sweet Potatoes 530
Sweet Potatoes wth Marrons and
Marshmaows 530
Sweet Potatoes wth Pmentos... .531
Sweet Potato and Pneappe 531
Sweet Potato Puffs 531
Rce and Tomatoes Escaoped... .531
Spansh Rce 531, 532
Succotash of Od Spo ane Indans.532
Rhubarb Stewed 532
Spnach a a Dodge 532
Spnach oaf 532
Spnach Mod 533
nter Spnach Mod 533
S uash and orn Spansh 533.
anded S uash or ymng 533
Indvdua Ba ed Summer
S uashes 534
Tomato reoe 534
Ba ed Tomatoes and heese 534
ornea's Tomatoes 534
Deved Tomatoes 534, 535
Stuffed Tomatoes 535-
Tomato Surprse 535-
Tomato Tmbaes 535-
egetabe oaf 536
egetabe and Nut Pe 536-
hoe heat howder 536-
SPE IA AMERI AN RE IPES
Butterm Batter Bread 537
hocoate a e 537
Success a e 537
Ba ed Od rgna Ham 537"
Barbecued Od rgna Ham 538
emon Pe 538.
rust 538-
ng 538
hffon emon Pe 538.
asseroe of egetabes 539
hoe Itaan Spaghett 539-
affes 539
hte Marshmaow Dressng
Saad 539
hte Saad Dressng 540'
AMP, MESS, AND OUTDOOR
OOKER
amp re offee 671
offee for 100 Persons 671
ocoa or hocoate 1 Gaon...671
heese Eggs for amp 671
Scaoped Eggs wth Ham 100
Men 672
To Barbecue a Pg Outdoors 672
To Barbecue a Samon Outdoors.. .672
Barbecue Sauce for 60 Men 673-
Bcef a a Mode for 60 Men 673.
Beef a a Mode for 100 Men....673-
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796
INDE TO A ORITE AMERI AN DISHES
Beef oaf for 60 Men 673
Beef Pot Pe for 60 Men 674
hc en, rcassee for 60 Men... .674
Hash, hop Suey for 60 Men....674
Boed New Engand Dnner for
100 Men 674
Ba ed Por and Beana for 100
Men 675
Stew, e Rancho for 60 Men 675
Tamaes for 60 Men 675
or shre Puddng for 60 Men...676
hc en Saad for 60 Men 676
Potato Saad for 100 Men 676
rench Dressng for 60 Men 676
Sour ream Dressng for Saw for
60 Men 676
Bean Soup for 60 Men 676
amp Soup 677
ream of abbage Soup for 60
Men 677
Oyster Stew for 60 Men 677
Spt Pea Soup for 60 Men 677
Ba ed Beans for 60 Men 677
Onons, Stuffed for 60 Men 678
O'Bren Potatoes for 100 Men....678
anded Sweet Potatoes for 100
Men 678
amp Rce apanese 678
Appe Sauce, yomng 679
Batter a es for 60 Men 679
abnet Puddng for 100 Men 679
amp Tapoca 679
Rhubarb hp for 100 Men 679
IN A ID- ON A ES ENT-
HI DREN OOKER
Genera Tabe 681
Abumenzed M 681
Arrowroot Grue 681
Barey Grue 681
Barey ater 681
Bouon 682
hc en Broth 682
hc en Essence 682
odfsh a es ght 682
orn Mea Grue 682
ustard Soft 683
eed ustard 683
Egg Beer 683
Egg Grue 683
Egg emonade 683
Eggnog 683
Soft-coo ed Eggs 684
Egg and Orange 684
Graham Nut Bread 684
Invad Soup 684
amb Broth 6S4
Mushroom Soup 684
Mutton Broth 685
Oatmea Grue 685
Omeet 685
Omeet Pan 685
Orange Abumen 686
ady nger Puddng 686
Rce ream 6S6
Rce Dvnty 686
Rce Puddng for Invads 686
Strawberry Puddng 687
Sauce 687
hey 687
hte Nutets 687
hte Oatmea Macaroons 687
hte anut afers 688
MENUS
Brea fast 691
uncheons 691
Matnee Brdge uncheons 692
Afternoons at Home 693
Dnners 693
Evenng ard Suppers 694
Dance Suppers 694
O D RE IPES SER ED IN A
NE A OR BU ET
BREAK AST OR SUPPER
"Shp Ahoy" 695
Refreshments for tte Affar .. .695
uncheon 695
eather Gnger Bread 696
Dnner 696
Ba ed Pneappe Ham 696
arame Puddng 696
Brea fasts 697
uncheons 699
Dnners 700
oor uncheons Dnners 701
eow and hte 701
eow and Green 702
Green and hte 702
Pn and Green 702
Red and hte 702
avender and Green 702
eow and Bac 708
Red, hte, and Bue 702. 703
Buffet uncheons Suppers 70S
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INDE TO A ORITE AMERI AN DISHES
797
Suppers 704
Nutrtve ood aues 707
Reduce by ountng aores... .707
Seven ood Prncpes or Basc
Eements Invoved n Nutr-
ton 707
aores ontaned n the oods
e Eat 708
ereas 708
Dary Products 708
ats and at oods 708
Sugars and Sugary oodstuffs.. .709
sh and Other Sea oods 709
Meat, ow, and Game 709
ruts 710
egetabes 710
tamns the Protectve Ee-
ments 711
tamn hart 712
ereas 712
Dary Products 712
ats 712
sh 712
ruts 713
egetabes 713
Tabes of Heghts and eghts of
Men and omen 714
Tme-tabe and Drectons for
oo ng ereas 715
Tme-tabe for oo ng sh 715
Tme-tabe for Roastng Meats 715
Tme-tabe for oo ng egetabes.716
omparatve Measures 717
The Metrc System 717
Usefu Suggestons 718
Terms Adopted from the rench n
Genera Use n oo ng 721
oo ery Terms 724
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INDE TO A ORITE DISHES O A NATIONS
Argentna
arbonada a a roa reoe
Stew 543
T uce de eche M Spread 543
Pastetos de hoco Green orn
Pe 543
Empanadas Meat Pastes 544
Puchero howder 544
orn n the Hus 544
Austra
ennese Rsotto 544
Sacher Torte Sacher a e 545
ghts ungs wth Dumpngs.. .545
Bread Dumpngs 545
ener Schntze wth Potato
Saad 545
Potato Saad 545
Pum Dumpngs 546
Apfestrude 546
Indaner-Krapfen hocoate
ream Buns 546
af Guyas 546
Topfenstrude Strude wth Dutch
heese 547
Peasants' Guyas 547
Szegedn oteettes 547
reme a a Sacher 547
Begum
repes amandes 547
Pettes Gaettes aones 548
aterzoe de oae.. ......548
Dnner n honor of Ther Ma estes,
the Kng and ueen of the
Begans, and hs Emnence,
ardna Mercer 548
Rver Trout 549
Saade Brabanconne 549
Mousses Mare- ouse 549
(Eufs Moets en Souffe 549
Soes a a eandase 549
Asperges Sauce entenne 549
Mousse au hocoate 549
Dnner n honor of the Du e of
Brabant 550
Samon 550
Beef 550
Tmbaes a a orentne 550
uncheons gven by e -Ambassador
and Mrs. Hugh Gbson 550
Gnocch a a Romane 550
ro uettes de Rsotto 551
Pommes de Terre ard 551
Peches Duchesse 551
Macaron Souffe 551
oteettes de Mouton orentne 551
Turban de Pruneau hanty..552
Dnner n honor of Prnce Ruspo
of Itay 552
Nors de armes rappes 552
onsomme 552
Trout 552
hc en 552
Hearts of Artcho e 553
Gace Tutt- rutt 553
Dnner served at the rench Em-
bassy n Brusses 553
obsters 553
ambpns de Prague 553
Medaon de oae 553
Gaettes au amembert 554
Bova
oomban orn Puddng 554
Bovan Banc Mange 554
Braz
Amond Bscuts 554
Bessed Mother 554
Mousse of hestnuts 555
O ra and Tomatoes Ba ed 555
hourcos Mouros Moorsh Sau-
sage 555
ocoanut and Amond andy 555
798
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INDE TO A ORITE DISHES O A NATIONS 799
ocoanut ompote 555
How to Remove M from ocoa-
nut 555
Pates of Shrmp 556
Sopa Dourada Goden Soup, a
Dessert 556
atapa A Stew 556
Bugara
Moussa a au Aubergnes 656
Guvedche Natona 557
Ragout d'Agneau au Epnard... .557
anada
anadan Saad Dressng 557
anadan Scones 557
Homard en Kar 557
Parfat Erabe au ruts 558
Pouet au houcroute 558
Amber Marmaade 558
Puree de Pos 558
ape of Good Hope
Most Boet ea 559
Rasn east for Ma ng Most
Boet es 559
Tomato Brede 559
To oo a eg of Mutton e
enson 559
Btter Orange Konfyt 559
he
azuea de Ave Stewed hc en
wth egetabes 560
Pescado en uente sh n asse-
roe 560
Empanadas de Horno Ba ed Meat
Turnovers 560
har ucan Dry Smo ed Beef
wth egetabes 560
Humtas-Pates of resh orn 561
Pcarones S uash rtters 561
Orange Tea Te de Naran o
hean Stye 561
Paste de hoco Green orn Pe.561
hna
Mnced hc en aufower 562
Shrmp a es 562
Impera Duc 562
Impera Duc Geatn 562
Mandarn Rce Puddng 563
hestnut Paste 563
Nut Bread 563
udge a e 563
rostng 563
oomba
Stuffed Ros oomban "Good
Housewfe" Stye 564
osta Rca
Tamaes 564
Bac Beans Natona Dsh 564
red hc en osta Rcan Stye.564
Pamto Heart of Pam ro-
uettes 565
Banana Geatn wth hocoate
Sauce 565
hocoate Sauce 565
heese Ros 565
uba
ocoanut Ice ream 565
Stuffed Peppers wth orn 566
Arroz con Poo hc en wth
Rce 566
A aco Pea Soup 566
ream of oco uban Stye 566
Pan-Amercan Sundae 567
Red Snapper au Gratn 567
zechosova a
hocoate Bonbons 567
hocoate oatng 567
ng 567
Tenderon of Beef n ream 568
Appe Ro 568
zech "Koace" 568
Gree Meat a es 569
Paff of obster 569
Denmar
Dansh Beefstea 569
Kng hrstan I 's ourt Dsh...570
Appe a e 570
raw Soup Kraasesuppe 570
Soes a a Restaurant Nmb 570
A Dansh Brea fast and a Dansh
Dnner 570
herv Soup 571
Sweet Sago Soup 571
Roast Por 571
Dansh Bread Soup 571
Some Dansh Sandwches 571
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#
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800 INDE TO A ORITE DISHES O A NATIONS
Rodgrod Red urrant Shape 572
Kpfs ebuddng sh Puddng.. .572
Domncan Repubc
orn Bread 572
Pneappe ustard 572
rozen Bananas 573
hc en and Rce 573
Ecuador
ocro Beef or sh howder 573
arucho Beef Stew 573
Sauce 573
Stea 573
Man ar Banco Dessert ream...574
apngachos Potato uncheon
Dsh 574
Tamaes de Poo. Ecuadoran
Stye hc en Tamaes 574
Ecuadoran Empanadas dc ueso
heese Turnovers 574
ocro Meat Stew 574
Ecuadoran Panca es wth emon.575
Ecuadoran Humtas de hoco
orn Pates 575
Egypt
Egyptan Eggpant 575
Egyptan O ra 575
Egyptan Rce 576
Egyptan Stuffed egetabes 576
Egyptan hc en and Mushrooms.576
Dametta Egyptan S uabs or
uas 576
oo ed Mayonnase Dressng 577
Moussa a Egyptenne 577
Brochette d'Agneau Orentate 577
eue de gne a 1'Egyptenne.. .577
Tmbae de Bama au Gombos... .577
Esthona
Kama 578
Boodsausage Natona hrstmas
Dsh 578
Saffron Bread 578
Radsh wth Sour ream 578
Sor Homemade heese ..579
heese Ros Korbd 579
Thc Sauer raut 579
Oat Kse 579
nand
nnsh oo es 579
Ba ed obster 580
Kn u oho as Ham Souffe 580
Sauce 580
Pastettu Teer Roasted Grouse. .580
Krevtr Mannerhemn Pras
ountess Mannerhem's Pe...581
spattua Marapuuroa hpped
Berry Puddng 581
Kahv sse offee Deght 582
heese Bas 582
Kaa u o sh Brd, sh oc .582
ng 582
sh Puddng 582
hocoate a e 583
ng 583
Icng 583
rance
uotte de Bceuf a Mode Rump
of Beef a a Mode 583
e vet de evre vet of Hare.584
Tutt- rutt Ice 584
St. George's Puff 585
Ae andra Parfat Ice 585
Sces of Brased Beef 585
ets of Soe 585
Stuffed Br ardna 586
Sadde of Sat-Meadow Mutton.
Pognac 586
Sauce 586
ea Stea 586
Germany
Streusse uchen 586
Butter Amond Streusse 587
Hamburger Aasuppe Hamburger
Ee Soup 587
Sauerbraten 587
webespatz Onon Panca e 587
Schessches Hmmerech Sesan
Dsh 587
Dresdner Stoe Dresdner a e...588
Great Brtan
Rce a a Pemontase 588
ondue au Parmesan 588
reme a a Paestne 588
Scotch Puddng 589
Sutana Puddng 589
Roy-Poy Puddng 589
Mutton Broth Scotch Broth.. ..589
Beefstea and Kdney Pe 589
or shre Puddng 590
Marmaade Puddng 590
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#
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e
INDE TO A ORITE DISHES O A NATIONS 801
Beefstea and Kdney Puddng ---- 590
ochester arpetbag ............. 590
ueen of Puddngs ................ 590
Summer Puddng ................. 590
reme Bruee ..................... 591
an a a ennose ............... 591
(Eufs a a Norfo ................ 591
Eufs a a Benedctne ............ 591
Scones ........................... 591
ana Scones .................... 591
Scotch Drop Scones ............... 592
Greece
amb apama .................... 592
Stuffed Tomatoes, S uash, or Egg-
pant ........................ 592
Sauce au avar havarosaata
onstantnope .............. 592
Herrng Sauce Rengosaata
onstantnope ............... 593
Anchovy and Eggpant Saad
Metzano Saata onstant-
nope ........................ 593
Saade de Pommes onstantno-
pe .......................... 593
Magertsa ....................... 593
Stuffed Musses onstantnope. . .593
Royau d'Agneau a a Broche
ocorets .................... 594
Soupe de Possons Psarossoupa
acava es de 1'Archpe. . . .594
Soupe de Perdr Isand of hos. 594
Bouettes au eues de gne
Domada a Kmatophya
onstantnope ............... 594
Agneau a a Broche Od Greece. .595
Rz au at ae Paf au Ga-
ourt onstantnope ........ 595
Bouettes a a Sauce Tomate Ar-
chpe ....................... 595
heese and Ham .................. 595
uenees yonnases ............. 596
Soup au romage ................ 596
od obster a a Bee ue ...... 596
ephyr of hc en ................ 597
Honey Pe of Sphnos ............. 597
Stuffed Tur ey ................... 597
ea wth Kefssa Asparagus ...... 597
Mayertsa Gree Easter Soup . . . .597
Guatemaa
Bunueos ruers . . ............. 598
Guacamoe ....................... 598
Sancocho 598
r oes Negros Bac Beans red 599
Soup wth Avocado 599
Guatemaan a e The Mnster's
Deght ....599
Guatemaan Dpomatc Souffe... 599
Hat
Pos et Rz Peas and Rce 600
Heart of Pam Saad wth Agator
Pear 600
Papa Ice ream 600
Date and anut Puddng 600
Honduras
uesada de Arroz Rce a e... 601
Paste Espano Spansh Pe 601
Stuffed Sweet Rpe or Green Pep-
pers hes Reenos 601
Green orn a es Tamaes de
Eote Heote 601
Everyday Rce Arroz de Todos
os Das 602
M Sweet Duce de eche 602
M and ocoanut Sweet Duce
dc oco y eche 602
hrstmas Dessert, Torr as 602
red Rce 603
Pan Duce Rus 603
red aufower 603
Hungary
ottage heese Noodes 603
aves' Brans Panca es 603
Papr a hc en 603
Stuffed abbage 604
sh howder Not Hungaran 604
Irsh ree State
Irsh Stew 604
Itay
Itaan Ravo 604
Sauce 605
Gnocch 605
Thc ustard n ups 605
egetabe Soup wthout Stoc 605
rench Gngerbread 605
sh Puddng 606
Su ya
apan
.606
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#
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802 INDE TO A ORITE DISHES O A NATIONS
atva
oursh Bacon Pes 607
Beet Soup 607
vonan Sour Putra Barey Soup.608
Dred rut Soup 608
Rasso nagrette 608
Prag 608
Nut ream 608
bera
Ground-Nut hop 609
Stuffed ucumber 609
ucumber Stew 609
urred hc en wth Rce 610
Rce a e 610
beran Marbe a e 610
Pearu Rce 610
thuana
Mushroom Soup, ear 611
Mushroom Dumpngs 611
Trout Stuffed wth rab Meat or
Shrmp 611
Roast Goose wth Appes or Sauer-
raut 611
ne Mousse 611
Beet Soup 612
od Beet Soup 612
Saad 612
Ba ed sh wth ream Sauce 613
Por Ro 613
Appe uff 613
u embourg
u embourger Boed heese 613
Od- ashoned Navy Bean Soup...614
Potato Saad 614
Geee of Suc ng Pg 614
Me co
uauhtemoc Eggs 614
hc en Tamaes 614
Enchadas de Moe 615
Stuffed Hot Peppers 615
Stuffng 615
Sauce 615
Me can Moe Tur ey wth Hot
Pepper Sauce 616
Abondgas orced Meat Bas
wth Eggs and Spces 616
Estofado de Gana hc en Stew 616
Ban uet de Ternera ancy ea
Stew wth egetabes 616
Hot Tamaes 617
he con arne 617
Me can Saad 618
Tamae Pe 618
Huauhchnango Red Snapper a
a eracruzana 618
Morocco
Russan Borsch 618
urred Eggs 619
The Netherands
offee a e 619
ng 619
Gestaafde Sa Smothered ettuce.619
Boter etters Dutch Pastry 619
Puff Pastry 619
Ontb t oe Brea fast a e 620
Green Pea Soup 620
Brown Bean Soup 620
Dutch Pea Soup 620
Oeboen at Ros 621
ets of Soe, Mason d'Or 621
amb hops, Agnes Sore 621
Strawberry Mousse 621
Hodgepodge 621
avanase Puddng 621
Kae Peasant's abbage 622
Oeboen 622
Satnes 622
Snow Rce 622
New eaand
Scotch uncheon a e 622
Orange ream -Nce Supper Sweet 623
Sponge Sandwch 623
New eaand Savores 623
Toast Savory 623
Savory Bscuts 623
Pastry Savory 623
Savory Mouthfus 624
Puff Paste 624
Amond Torta 624
red Sandwches Decous for
uncheon 624
Ncaragua
Bunueos 624
Nactamaes 625
Tste Natona Soft Drn 625
Arroz con Poo hc en and Rce 625
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INDE TO A ORITE DISHES O A NATIONS 803
Norway
Duc n ey 625
ucumber Saad 625
offee ream 626
Mor Mouscn a es 626
Prncess Puddng 626
anut a e 626
Norwegan sh Puddng 627
rut Sauce 627
Paestne The ewsh atherand
Brod Torte a e 628
hrmse 628
Matzo Kes Passover a e 628
Matzo Kuge 628
Passover Pum Puddng 628
Ueberschagene Matzos Matzos
Dpped n Eggs 629
Panama
Huevos hmbos Egg Dessert... .629
ocada Nevada Snow ocoanut. .629
Pan Rce 629
Rch Rce 629
Tama de azuea 630
Paraguay
orbna Reena Idea Idea
Stuffed orbna 630
Taarnes con Sasa de Hongos
Noodes wth Mushroom Sauce 630
Pavo Reeno Stuffed Tur ey ... .630
ostas de erdo Especaes
Speca Rbs of Por 631
Pastetos de Mandoca assava
Tarts 631
Sopa Paraguaya Natona Para-
guayan Dsh 631
hpa Natve Bread 631
Paraguayan Roast for uncheon. .631
Pum Puddng 632
Stuffed ream a es 632
ng 632
Two n One a e arety and
Smpcty 632
Persa
hrn Poow 632
Shreen Pau 633
How to Bo the Rce and Other
Preparatons 634
heau Kebab 634
Peru
orbna a a horrana 635
re oes oades Straned and
Sweetened Beans 635
Sevche 635
Duc wth Rce Pato con Arroz. .635
hc en wth Green orn 635
hc en or Duc wth Peanut
Sauce 636
Potatoes a a Peruana 636
ebche 636
Phppne Isands
Adobo 630
hc en Stewed 637
Por hop wth Grated heese 637
arded Beef 637
Ba ed ustard pno Stye....637
arded and Ba ed Red Snappers. .638
Poand
Borsch 633
Sorre Soup 638
od Soup " hodn " 638
Trpe a. a arsovenne 639
Meat Dumpngs "Koduny" 639
Hunter's Bgos 639
Posh Roed razy 640
Hussar Roast 640
Posh Saad wth Sour ream
Dressng 640
Mazur wth Appes 640
Borsch 641
Borsch No. 2 641
a e 641
Soan a 641
hodn 641
Bgos 641
Kwas a 1'Orange 641
Portuga
Portuguese onsomme for Supper.642
Portuguese onsomme -Hot 642
odfsh a a Portuguese 642
Bread Puddng 642
Portuguese Rce Puddng 642
Rumana
Bbesco Saad 643
hc en utets a a Russe 643
Souffet de Pouet en Surprse 643
How to Prepare Bors 643
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804 INDE TO A ORITE DISHES O A NATIONS
Bors of amb 643
Soup Maa off 644
Tchcr esa hc en 644
Sarraae n ne eaves 644
Date Puddng 644
Burnt Sugar a e 645
ng 645
hte a e wth hocoate Marsh-
maow Icng 645
Icng 645
orba de Persoare Sour Soup
wth Meat Bas 645
orba de Pu cu Smantana
hc en Soup wth ream... .645
Medaon de Thon Arrangement
of Tuna sh 645
aneton a 1'Orange oung Duc
wth Orange 646
See de eau Oroff Sadde of
ea 646
Bavaros au hocoat hocoate
Bavaran ream 646
Russa
hc en a a Russe 646
Sturgeon a a Russe 647
ranberry Ksse 647
Bceuf a a Kroganoff 647
Gpurevs Kaa Kasha 647
sh utets wth Mushroom Sauce 648
Borsch from tte Russa 648
Bn Panca es 648
Borsch Soup from Southern
Russa 649
Gooubtzy 649
Savador
r oes Presdenca 650
Green orn Tamaes 650
gnda ougue Boed Meat oaf 650
Bocas de ope heese afers..650
Gaspaeho od Bread Saad 650
Stuffed Banana rtters 651
ambray Tamaes 651
r oe Bean Soup 651
uscatan Ba ed Rce 651
Sam
Seng- h Soup 652
red antau Beans 652
God Drop a es 652
Hot urry for A Meats 652
h Resh 653
Unon of South Afrca
Bobote 653
Pump n rtters 653
Span
E ocdo Madreno Spansh
ocdo 653
Arroz a a aencana Paea 654
astan hc en 654
ro uets from Madrd 655
Torta a a Espafoa Spansh
Omeet 655
Sweden
abbage wth Mnced Meat Ka-
doma 655
Grdde a es 655
Poor avaers attga Rddare..655
hc en Souffe 656
Meat Bas 656
Ba ed Oranges 656
Bff Rydberg 656
Bff ndstrom 656
Kadomar 656
ets de Soes Gydene reden...657
Saade Ghances e Hors
d' Euvres 657
Moues a a reden 657
Tournedos aentnose 657
Sauce Marechae pour Posson
Sauce Marechae for sh 657
Sauce Gervas pour Posson Ger-
vas Sauce for sh 657
Sauce rangase rench Sauce 658
Sauce Gourmet 658
ets de Possons Touousane.. .658
ets Soes Manon 658
ets aprce 658
Tournedos Rossn 658
hateaubrand Bordease 658
Nosettes de eau hevreuse 658
Escaoppe de eau ngara 658
et de eau Massena 658
Paff or Pau a a Tur ue 659
Swtzerand
Sweet Ans Penocch .659
Breeets Swss oo es 659
heese Toast Entree Dsh 659
oo es or Tea or to Eat wth
the Precedng Recpe 659
od Poached Eggs as Entree 659
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INDE TO A ORITE DISHES O A NATIONS 805
E uste Puddng 659
Swss a es Mervees 660
Raspberry Mousse 660
ea Kdneys Sautes 660
Tur ey
Paf Natona Tur sh Dsh 660
Georgan Shash Roasted Mut-
ton aucasan Dsh 660
abbage Soup She Russan
Dsh 661
Brds n hafng Dsh 661
Uruguay
reoe Humtas 661
umbo Eggs 661
Puchero the assc Oa Podrda,
Uruguayan Stye 662
arbonada Meat and egetabe
Stew a a Uruguayana 662
ream Turnovers or Tarts, Uru-
guayan Stye 662
enezuea
Stuffed heese 662
hc en Saad 663
hc en and orn Puddng 663
Meat Soup 663
Torta de o otos Ba ed resh
orn 663
Mondongo Soup 663
Sancocho de Gana Boed
hc en 664
Haacus the Natona hrstmas
Dsh of enezuea 664
ueso de Pna Pneappe oaf...665
ugosava
canc 665
Serban Saad 666
Guvech 666
Sarma 666
Sauer abbage 667
to eremona a e 667
Gnocch a a Romana 667
hocoate Mousse 668
Ange a e 668
hc en a a Papr a 668
Ptta wth Meat 668
Ppuet en, ocotte 668
Bs ue d'Ecrevsses 669
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GENERA INDE
Abbe's Aabama Ambrosa 171
Advertsers, st of v
yEtna fe Insurance o 745
After Tea Sandwch 485
A aco Pea Soup 566
Aaddn o 739
Aas a-Pacfc Samon:
oc ta 174
Barbecued 672
Aas a Samon Pe 267
Abondgas 329
Abumenzed M 681
Amond Bscuts 554
A-bran Brtte 159
A-bran Gnger a e 57
Aegrett a e and Icng 57
Amond:
oo es 126
rescent oo es 127
ustard a e and ustard
ng 57, 58
Ambassador hocoate a e 64
Amber Marmaade 307, 558
Ambrosa 171
Amercan hop Suey 355
Amercan Tagarn 355
Anchovy:
Bts 1
Sardne, rab, or obster ng
for Sandwch 485
Ange:
a e, Marbed 58
ood a e 58
Parfat 227
Sponge 58
hp 227
Ange's Eggess, M ess ar
a e 59
Anse Stc s 123
Ann Arbor Muffns 35
A- Sauce 745
Appetzers, anapes, Hors
d' Euvres 1-3
Apfestrude 546
App- em- o a e ng 116
Appe:
a e 570
rsp 178
runch Puddng 198
Deght 178
Dowdy 178
Dressng for rut Saad 472
Duff 178
Dumpngs 178
ey, arous avors for 305
Marmaade a a ascade 307
Merngue 179
or Peach Pe Dough 412
Pe de u e 411,413
Puddng 198
-Raspberry am 303
Ro 568
Snow 179
Sponge 179
Tapoca Puddng 196
Appes Ba ed 177
Appesauce a e 99
Aprcot:
onserve 301
Deght 227
Ice 239
Ice ream 232
Mousse 241
-Pneappe onserve 301
Sherbet 240
Argentna, avorte Dshes of 543
Arzona Orange a e 9T
Arrowroot Grue 681
Arroz con Poo Rce wth
hc en 278, 566
Artcho es:
Bargoue 505
Boed 506
Entree 506
Ground or erusaem 506
Hearts of 553
Itaan 506
Rng 507
Stuffed 508
806
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GENERA INDE
807
Asparagus:
Breaded 508
wth heese 508
Deved 508
oaf 509
Moussetom 509
wth Mushrooms 509
Sauce enetenne 549
Scaoped 509
Souffe 510
Soups 487
Anchovy, Sardne, rab, or obster
ng for Sandwches 485
Aunt Mary's rozen Pneappe
Puddng 230
Aunt Moe's oo es 127
Austra, avorte Dshes of 544
Avocado Bouon 487
Avocado oc ta 171
Avocado Pear oc ta Sauce 171
B
Baba 12
Bacon Sandwch, Toasted 477
Ba ed:
Buefsh 251
hc en Pe 285
rab Meat n asseroe 247
ucumbers 520
ranberres 347
Eggpant 521
sh and egetabes 250
sh Posson au Gratn 251
Habut reoe 256
Ham and Appes 322
Ham 321
Ham Sauce 347
Od rgna Ham 537
Oranges 197
Pneappe 351
Por hops 332
Round Stea 315
Samon wth Stuffng 263
Shad 269
Shad Roe 269
Sheepshead 269
Stea 315
S uab Dressng 298
Tomatoes and heese 534
rgna Ham 327
Ba ng Powder Bscuts That
Never a 29
Barbecued:
hc en 278
Od rgna Ham 538
Por n Oven 332
Badrdge oo es 127
Banana:
a e 60
ream Pe 413
Geatn wth hocoate Sauce...565
Pe 413
Puddng Engsh 179
Ros 180
Bananas:
Ba ed 510
rozen 573
Barey Grue 681
Barey ater 681
Batter 222
Batter Bread 52
Batter Puddng 198
Bavaran ream 182
Beecher, Henry ard 411
Bean Soup 488, 676
Beans:
Ba ed Dred 511
Ba ed Od-fashoned 511
Boston 511
Egyptenne 510
a a Me ue Refugee 355
Por and 675
Beaten Bscuts 29
Bechame Sauce 509
Beef: 550
Broth wth Barey 488
oaf 313, 314
a a Mode 314, 673, 674
Roast 347
and Spnach 314
Stew 314, 573
Pot Pe 674
Beefstea Puddng 315
Beet -Borsch tte Russa 489
Begum, avorte Dshes of 547
Berner 123
Berner Kransor or Bern Rngs.. 123
Bernase Sauce 274, 340
Best Bean Soup 488
Better affes 56
"Between Deas" 8
Beverages 5-11
Bevenvyc s 83
Bscuts:
Amond 554
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808
GENERA INDE
Ba ng Powder, That Never a 729
Beaten 29
Bran 29
Broc et 30
Butter 30
Butterm 30
heese 30
Denver 30
Drop 31
Emergency 31
Hot 31
Kneaded 31
ousana 31
Mape Sugar 32
Orange Tea 32
wth Roast amb 341
Soda 32
Southern 32
Swedsh 32
evet 33
rgna Beaten 29
Bs ue Oysters 498
Bshop hppe's Puddng 200
Bac :
Bean or Pea Soup 488
Beans Natona Dsh of osta
Rca 564
Butter Sauce for Asparagus 508
oo es 138
udge 164
Mammy's rac n Bread 18
Raspberry am 303
Tapoca Puddng 199
anut a e 112
Bac berry:
Puddng 199
Roy-Poy 199
Bessed Mother 554
Btz Torte 223
Bueberry:
a e 12
Pe ..414
Puddng 200
Buefsh, Ba ed 251,347
Bova, avorte Dshes of 554
Bovan Banc Mange 554
Bombay Duc 2, 290
Boneess urred hc en 278
Boston:
Ba ed Beans 511
Brown Bread 14
Bouon 489
Bouabasse 489
Brabanc.onne 549
Bran ro uettes 356
Brased O onts 332
Bran:
Bscuts 29
Bread 12,26
udge S uares 162
Hot a es 38
Muffns 35
Nut Bread 13
Braz, avorte Dshes of 554
Bread 11-13, 28,51
Bran 29
a e 13
orn 17, 572
rumb oo es 127
rumb Grdde a es 39
rumb Panca es 39
Kentuc y Spoon 52
Puddng 199
and affes 11
Breads, etc 11-56
Brea fast Bacon 313
Brea fast a e 60
Brewster a e 60
Brde's a e 103
Brdge Rng for 12 356
Broches 13, 14
Brocco Hoandase 514
Broc et Bscut 30
Brochette of amb 339
Brochette of Oysters 259
Broed resh Mac ere Matre
d'Hote 258
Broed Hamburg Stea on Onon
Rng 317
Broed Stea 315
Bron Stea 316
Broo Trout 273
Brown:
Betty 200
. Bread 14, 15
Bread Speca 14
Sugar oo es 137
Sugar udge 162
Sugar Pe 414
Brownes 123. 124
Brunswc Stew 279
Brusses Sprouts and eery .518
Bryan's Puff 180
Buc wheat a es 38
Bugara, avorte Dshes of 556
Burnt Sugar rostng 73
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GENERA INDE
809
Butter:
Bscuts 30
oo es 127
Matre d'Hote 258
Bos 41
Buttercup Spts 356
Butterm :
Batter Bread 637
Bscut 30
Butternut a e 83
Butterscotch:
oo es 128
Pecan andy 159
Pe 414
Puddng 200, 201
Ros 42
Bvron .313
abbage:
an Gratn 514
Buttered 514
wth heese 515
reamed, Hot 515
Head 515
Puddng v
Scaoped 515, 516
Stuffed 518
acava 594
adac Motor ar o 731
afe Mousse 241
afe Parfat 227
a e:
A-bran Gnger 57
Aegrett 57
Amond ustard 57
Ange 668
Ange ood 58
Marbed 58
Sponge 58
Ange's Eggess, M ess ar... 59
Appe 570
Appesauce 59
Arzona Orange 97
Banana 60
Bas et, Grandmother's 83
Beverwyc s, 1775 ( uyer) 83
Boa-Buysas (An Od De
Peyster Danty) 84
Butternut a e, 1775 ( uyer) 83
Doed Koec s, 1680 (Douw)... 83
Hard Gngerbread, 1790 ( an
Nes) 84
Ksses, 1780 (Ten Broec ) 84
Macaroons, 1790 (Ten Eyc ).. 84
New Engand oo es, 1775
( anman) 84
O oec s, 1730 83
hte Sponge a e, 1800 (Ten
Eyc ) 84
Bac anut 112
Brea fast 60, 620
Brewster 60
Brod Torte 628
Burnt Sugar 645
aforna Nut and Rasn 94
arame 61
arrot 61
entury Od God and Sver
Marbed 82
eremona 667
heese 61
herry 62
hess 62
hocoate 62, 63, 537, 583
Ambassador 64
Ecar 66
Eggess 64
udge 67, 116, 563
Most 64
Never-fa 65
Nut Ange ood 65
Red 65
Scotch 66
Spce 106
Three ayer 66
hocoate Ro 67, 68
Snow-whr 69
hpped ream 69
nnamon 69
Tea 108
ove 70
ocoanut 70
offee 70, 71, 72,619
Bab a 71
rut 72
Nut 71
ornstarch 72
Dansh Prune 101
Date 74, 75
Date and Nut 75
Date Nut oaf 75
Date and anut 76
Decate 76
Dev's ood 76, 77, 78
Doy Madson's rut 80
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810
GENERA INDE
Dresdner Stoe 588
Dutch Appe 59
Easy hte 114
Eecton 78
Engsh Rasn 102
bert Nut 79
ve-mnute hte 114
rench ream 72
rench Tea 108
rozen rut 80
rut 79
rut offee 80
udge 81, 563
Gnger 82
Goden Ange ood or Sponge.. 107
Graham rac er 82
Graham rac er Refrgerator.... 82
Guatemaan 599
Heaveny 84
Hc ory Nut 85
Huc eberry 85
Ice-bo 85, 86
Impera 86
Indans 87
am 87, 88
ady Batmore 88
ayer a e 89
emon-favored Snowfa e 89
emon oaf 89
emon Ro 89
beran Marbe 610
ghtnng 90
ude 90
Mahogany 90
Ma's Mush Batter 40
Mape anne 40
Mape Srup 90
Mape Sponge 91
Marbe 91
Mssonary 92
Mocha 92
Mocha ocoa 92
Moasses a e or Puddng 93
Monarch hte 115
Moravan Sugar 93
Nether a e Nor andy 93
New Me co 94
Nut 93
Od-fashoned 94
Od-fashoned Marbe 91
One, Two, Three, our up.... 94
Orange 95, 96
Orange Sponge 97
Passover 628
Pecan 97
Pecan Pantaton 98
Peppermnt 98
Perfecton 98
Pe 60
Pneappe 98
Pneappe Ice-bo 86
Pneappe Upsde-down 110
Por 99
Potato 99
Potcheese Kef 99
Pound 99
Prnce of aes 100
Prune 100
Prune ayer 101
ueen's 101
uc 101, 102
Sacher Torte 545
Scotch uncheon 622
Scrpture 102
Shortca e 102
Sver or Brde's 103
Srup 104
Sma hte 115
Snp-doode 104
Soft Tea 108
Sour ream 73
Burnt Sugar 73
hocoate 73
Spce 104, 105
Spce ayer 106
Sponge a e 106, 107
Strawberry Merngue Shortca e. 103
Strawberry Shortca e 102, 103
Success 537
Sunshne 107. 10S
Three-mnute Never-fa hte. 109
Tutt-frutt 109
Two n One 632
Upsde-down 109, 110
ana ream 74
evet I
ermont Mape 91
affe rspy I
anut 11, 626
a es wth Rasns I
Torts 112
ashngton Pe ' 112
esh rut 80
hpped ream ayer 74
hte 112, 113, 114, 645
rut Kate's 81
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GENERA INDE
811
Pneappe a e Upsde-down. .110
eow ayer 115
um-yum 116
webac 116
a es 57-157
Bran, Hot 38
Buc wheat 38
orn 38
Dream 480
God Drop 652
Grdde 41,655
Mor Mousen 626
Mush 40
Stuffed ream 632
Swss 660
hpped ream 74
af Guyas 546
af's Head Soup 490
aforna:
Nut and Rasn a e 94
Orange ups 197
Sunshne 180
Tapoca Puddng 201
aores 708
amp oo ery 671-679
anada:
avorte Dshes of 557
Dressng Boed 470
anadan:
Saad Dressng 557
Scones 557
anapes 1-3
anded:
Grapefrut Pee 165
Orange Pee 167
S uash or ymbng 533
Sweet Potatoes 530
andes 159-170
anned Samon 263
annng Hnts, ew 301
antaoupe oc ta 172
ape of Good Hope, avorte
Dshes of 559
aper Sauce 338
arame:
a e 61
a e ng 61
a e wth Butter rostng 61
ustard 186
ng 117
rostng 75
Ice ream 232, 233
Icng 65, 72, 105, 120
Icng for Spce a e 105
Orange Toast 52
Peaches 309
arames:
hocoate 159
ana 159
Tapoca Puddng 201
arucho Beef Stew 573
arona Rce 292
arro, ews 11
arro ounty Strng Beans 512
arrot:
a e 61
a es 516
Gazed wth Mnts 516
oaf 357
Marmaade 307
Puddng 210
asseroe:
hc en 279
of hc en and Tuna sh 279
of Por hops and Rce 333
aufower 517
Stuffed 517
avar Resh 1
azuea de Ave Stewed hc en
wth egetabes 560
eered Oysters 259
eery:
and heese asseroe 358
and Eggpant 517
Soup 518
Stuffed 518
ctor 517
entury Od God and Sver Mar-
bed a e 82
har ucan Smo ed Beef 560
heap hc en 323
heese:
Aspc 357
Bas 357
Bscut 30
Bouettes Hot 357
a e 61, 181
a e ng 61
a e wth webac 357
arrots 358
rac ers 359
Dessert 181
Entree 359
ng for Sandwch 485
ondue 359
and Ham 595
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812
GENERA INDE
oaf 360
Rame ns 360
Resh 1, 361
Ros 565, 579
Sandwch 478
Souffe 361, 362
Spread 362
Straws 15, 16
Toast 363
Tranges 16
herry:
Banana Mousse 242
a e 62
Puddng 201, 202
Steamed Puddng 202
herv Soup 571
hestnut:
Paste 563
Stuffng for Tur ey 299
hess a e 62, 125
hc en 552
a a reoe 277
a a arrabee 278
Broth 491
acuatore 280
aduffes 280
aforna 280
en asseroe 280
hop Suey 211
howder 281
orn Mea a a arm Reef... .288
ro uettes 281
urry 281
Dressng 298
Essence 682
rcassee 282
red, osta Rcan Stye 564
Geatne 282
Hawaan 282
oaf 283
Mnced, aufower 562
Mousse 283
Mousse oaf 284
and Nut Sandwch 479
Pe 281, 284, 285
and Rce 573
Rng 286
Roast 347
Sandwch 479
Saute wth Maaga Grapes 286
Shortca es 286
Souffe 287, 294
Soup 491
Spaghett 287
Tamae Gouash 288
Tamae Pe 286
Tamaes 614
Terrapn ( rench Recpe) 288
or Tur ey Dressng 298
wth egetabes 560
evet Soup 491
hffon emon Pe 538
hdren's:
andy 160
oo ery 681-688
Dessert 177
he, avorte Dshes of 560
h con arne 320
hna, avorte Dshes of 562
hnese:
hew 125
Mode of Bong Rce v
hocoate 5
Banc Mange 182
Bonbons 567
Bread Puddng 202
a e 62, 63, 125, 537
arames 159
oatng 567
oo es 128
ream ng 117
Drop oo es 128
Ecar a e 66
ng 66
rostng 118, 119
udge 162
udge a e 116, 167
udge Icng 121
Goup for Ice ream 228
Ice ream ubee wth Hot
Bac herres 234
Ice ream a a Rawson 233
Ice Puddng 228
Icng 67, 120
Ksses 146
Mousse 242
Nougat 167
Nut Ange ood a e 65
Nut oo es 128
Nut afers 155
Orange Ice-bo Puddng 228
Pum Puddng 203
Puddng 202
Ro 67, 68
Sauce 220, 225, 231, 565
Souff- . 220
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GENERA INDE
813
Spce a e 106
affes 53
affes a a venne Sauce 53
hop Suey, Amercan 355
hourcos Moros Moorsh Sau-
sage 555
hrstan I 's ourt Dsh, Kng. .570
hrstmas:
oo es (Sprngs) 129
Dessert Torrgas 602
Pop orn Bas 168
hrusc 125
der 7
nnamon:
a e 69
rsps 126
Eos 42
Tea a e 108
anuts 160
ty hc en 288
am:
anap 1
howder 492
ro uettes 245
rtters 246
Pouet 246
ove a e 70
overeaf Ros 42
oc tas and rut up 171-175
ocoa 5
ream of, uban Stye 566
udge 162
Ro 182
ocoanut:
Amond andy 550
a e 70
andy 160
ompote 555
oo es 129
ream 2
ustard ng 117
Ice ream 233, 565
Macaroons 148
Puddng 213
Remove M from 555
odded Appes 177
odfsh:
Bas 246
a es ght 682
a a Mode 246
offee 5
a e 16, 17, 70, 71, 72
a e Bab a 71
Geatn 194
Ice ream 233
Mousse 241
Parfat 227
Souffe 221
ochester arpetbag 590
od Beet Soup 612
oomba, avorte Dshes of 564
oomban orn Puddng 554
omfort Icng 121
omparatve Measures 717
ongress Payng ards 741
onserves 301-312
onsomme 552
onstantnope 592, 593
onvaescent oo ery 681-688
oo ed ng 74
oo ery Terms 724
oo es 123-157
Amond 126
Amond rescent 127
Aunt Moe's 127
Badrdge 127
Bread rumb 127
Butter 217
Butterscotch 128
hocoate 128
hocoate Drop 128
hocoate Nut. 128
hrstmas (Sprngs) 129
ocoanut 129
ream 129
ream heese 129
Date and Nut 129, 130
Drop 130
Drop Sour ream 130
g 130
ed 130, 131
nnsh 131
rozen 131
German ( eb uchen) 147
Gnger 132
Ice-bo Nut 133
Moasses 134
Moravan hrstmas 134
Moravan hte hrstmas 134
Norwegan 152
Oatmea 134, 135
Oatmea rosted 135
Pecan Ros 150
Rch 136
Roc 135, 136
"S" 136
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814
GENERA INDE
Sugar 136
Sugar, wth ey enters 136
Sugar, Brown 137
Stuffed 137
Swedsh 137, 138
anut 138
anut, Bac 138
hte Sugar 156
oo ed Saad Dressng 470
ontents of Pe 291
orn:
Boed 518
Bread 17, 572
Bread Dressng for hc en or
Tur ey 297
a es 38
to an 518
howder 493, 519
Escaoped 519
a es on Toast 249
a e Dantes 138
rtters 33, 34
n the Hus 544
Mea Gems 35
Mea Grues 138
Mea Muffns 35
Mea Puddng 213
Oysters 519
Panca es 39
Pone 17
Puddng 213, 519
Puffs 34
Souffe 520
Soup 493
Stc s 18
Tomatoes 520
ornea's Tomatoes 534
orned Beef Hash 319
ornfa e:
Dantes 138
Macaroons 148
ornstarch a e 72
osta Rca, avorte Dshes of 564
oteettes de Mouton orentne. .551
ottage:
heese 359
heese Torte 224
Puddng 204
oursh Bacon Pes 607
owper 5
rab:
Bs ue 247
reoe 247
Dantes 138
ng for Sandwches 485
Meat au Gratn 248
n asseroe 247
n Rame ns 249
rac ers, routons 503
rac n Bread 18
ranberres 319
Ba ed 347
Ice 239
ey 306
Resh 347
Sauce 299, 348
raw Soup Kraasesuppe 570
ream 139
andy 160
oo es 129
heese oo es 129
heese and Pepper Sandwch... .478
heese Soup 494
hc en ng 289
ng for Gngerbread 22
sh orcemeat 252
Icng 121
Muffns 35
Puffs 139
Rce Puddng wth Peaches 214
Saad Dressng 471
Sauce 222. 264
Sauce for hc en, Oysters, or
Meat 348
Tomato Soup 502
reamed:
Boed ustard 186
aufower Soup 490
hc en Puffs wth Mushrooms.289
reamed ucumbers 520
Oysters 259
Potatoes 528
Sweet Potatoes 528
reme:
a a Paestne 588
a a Sacher 547
de oae 289
reoe:
Dressng 471
Gumbo 290
repes amandes 547
rescent Mapene 737
rescent Ros 43
rsps 18
ro uettes de Rsotto 551
ruers 139, 140
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GENERA INDE
815
rumb:
Panca es 39
Puddng 204
rust 210, 291, 337, 538
ry Babes 140
ry ors 140
uauhtemoc Eggs 614
uba, avorte Dshes of 565
ucumbers:
Ba ed 520
ream heese Sandwch 480
reamed 520
red 521
Sandwch 479
Sauce 348
Sced 521
urng Ham 323
urrant:
onserve 301
Preserves 310
urred:
hc en a 1'Inda 290
hc en a 1'Indenne 290
ea 343
urry:
of amb 339
Soup 494
ustard:
Ba ed 185
ng 85
Soft 683
zech "Koace" 568
zechosova a, avorte Dshes of.567
D
Danty Dessert 186
Danty Pastry 412
Dansh:
Beefstea 569
Prune a e 100
Date:
Bars 140
Bread 18
a e 74, 75, 188
and ream heese Sandwch 480
Dessert 189
or g Puddng 205
Ksses 147
oaf 160
Muffns 36
Mysteres 141
and Nut Bars 140
Nut Bread 26
and Nut Bread 19
Nut a e 75
and Nut oo es 129, 130
and Nut oaf 19
Nut oaf a e 75
Nut Puddng 215
Porcupnes 141
Puddng 204, 205
Puddng Sauce 225
Roc s 141
Souffe 221
Torte 224
anut a e 76
Day before Dessert 188
Defoe Boat Motor or s 733
Decate a e 76
Decous:
anape 2
Dessert 188, 229
Gngerbread 20
Ham Muffns 36
Muffns 36
Puddng 205
Sandwch 480
affes 56
Demonco Potatoes 528
Demng's:
Pn Samon Pattes 267
Samon Hoandase 265
Demng's Samon 725
Denmar , avorte Dshes of 569
Denver Bscuts 30
Dessert, a 190
Desserts, rozen 227-243
Desserts, Puddngs, and Sauces. 177-243
Deved:
ams 245
rabs 247,248
Oysters 260
Samon 264
Tomatoes 534, 535
Dev's ood a e 76, 77, 78
Dctum Dtty 369
Dvnty:
andy 161
rut" Sandwch 161
D e Gngerbread 20
Doed Koec s (1680) 82
Doy Madson's rut a e 80
Domncan Repubc, avorte
Dshes of 572
Doughnuts:
Moasses 142
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816
GENERA INDE
Pan 141
Potato 142, 143
Sour ream 143
Dream a es 480
Dressng 277-299, 407, 437-476
Argy, for rut Saad 472
for Ba ed Shad 269
Boed, for oe Saw 470
anada Boed 470
oo ed Saad 470
for rab Meat or Shrmp 250
ream Saad 471
reoe 471
avorte Saad 471
rench Saad 471
rut offee a e 72
rut Saad 456, 472
Mayonnase 470
Me can Saad 474
Pneappe 475
Redac 464
Russan 475
Russan Saad 475
Saad 454, 456, 461, 469
Saad Boed 470
Saad, for ruts 473
Sandwch 486
Saw 476
Sweet Saad 476
Thousand Isand 476
adorf 476
hpped ream 476
Drop:
Bscuts 31
oo es 130
Sour oo es 130
Sour ream oo es 130
Duchess:
ream 183
rust for Soup 503
Duc , d 347
Duce de eche 543
Dumpngs 348
Dgestbe 349
Potato 349
wth ea rcassee 344
Dutch:
Appe a e 59
heese 547
Punch 8
E
Easter Bread .28
Easy:
emon Puddng 211
hte a e 114
Ecuador, avorte Dshes of 573
Ees a a Tartare 250
Effcency Ice ream 233
Egg:
Beer 683
Grue 683
Ksses 147
emonade 683
Orange 684
Sandwch ng 486
Soft oo ed 684
Eggess hocoate a e 64
Eggnog 6, 83
Eggpant:
Ba ed 521
ustard 521
rtters 522
Resh 522
Sauce 349
Savory Stuffed 523
wth Spaghett 522
Stewed 522
wth Tomatoes 523
Egypt, avorte Dshes of 575
Eecton a e 78
Emergency Bscuts 31
Empanadas Meat Pastes 544
Empanadas de Homo Ba ed Meat
Turnovers 560
Engsh:
offee a e 190
Pum Puddng 215
Rasn a e 102
Toffee a e 188
Epcurean Sandwch 480
Escaoped ea 343
Esthona, avorte Dshes of 578
Estouffade of Beef 320
Eveyn's Dessert 189
Ever-ready Ros 43
Everastng Ros 43
ary Gngerbread 21
avorte Dshes of a Natons 543-669
avorte:
Ice ream 234
Saad Dressng 471
ece's reamed Samon 264
errs, the ate Mrs. Morrs P 83
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GENERA INDE
817
g:
oo es 130
Puddng 206
Sandwch 480
bert Nut a e 79
pno:
Dessert 180
Roast 321
ed oo es 130, 131
et:
ounder 256
Habut orentne 257
Soe Marguery 272
Soe Mgnonette 273
Soe aprce 272
Soe a a engton 273
ng 87, 94, 95,
96, 97, 99, 112, 114, 117, 118, 130,
131, 137, 181, 191, 199, 360, 567
Appe Pe 413
Bac berry Roy-Poy 199
hocoate a e 63
Dev's ood a e 78
rench ream a e 73
Graham rac er Dessert 191
and Icng 114
am a e 87, 88
between ayers 97
emon Pe 538
One a e 112
Orange a e 95, 96
Pneappe a e 95, 96
Potcheese Kef 99
Stuffed eery 518
ngs 411-436, 477-486
nnsh oo es 130, 131
nand, avorte Dshes of 579
sh and Other Sea oods 245-276
sh:
Ba ed wth egetabes 250
Border 252
howder 495
oc ta Sauce 275
Mousse 253
Parsey 252
Pe 254
Puddngs 253
Rng n Mod 254
Roe anapes 2
Supreme 254, 255
Turbot 255
eante 276
ve-mnute hte a e 114
" ve Threes" Ice ream 229
our Muffns 36
ouress a e 190
ounders a a Nouvee 255
ood:
for hdren 689
Essenta Eements of 689
for the Gods 190
from Heath Standpont v
Prncpes of 707, 708
Standards v
aues v
ow, Game, and Dressngs 277-299
rance, avorte Dshes of 583
rench:
hestnuts as a egetabe 524
hrstmas Pate.. 291
ream a e 72
Dressng 271, 472
Dressng for Saad 471
red Onons 252
red Potatoes 528
Ice ream 234
oaves 34
Saad Dressng 471
Stuffng for Tur ey 299
Terms Used n oo ng... .721-724
Tea a e 108
Toast 52. 326
resh:
Gngerbread 21
Green orn on ob 519
r oes 512
rtters, Supreme 33. 34
rog egs 252
rostng 69, 98, 106, 118, 135
Boed 116, 118
hocoate 118, 119
for hocoate a e 64
for hocoate Ro 69
Decous hte 118
Nut arame 119
Orange 113, 119
Sea oam 119
Seven-mnute 119
rozen:
Aprcot hp 229
arame Puddng 229
heese 360
ream oo es 131
ream heese 230
ustard 230
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818
GENERA INDE
Desserts 227
Dressng 407
rut a e 80, 230
rut Saad 454
Mnt 6
Peach Saad 460
Pneappe Saad 461
Puddng 230
Rce Puddng 230
Roc y Road 231
Saad 472
Strawberres 231
Strawberry Pe 231
egetabe Saad 468
rut:
Bavaran uff 191
a e 79
oc ta 172
offee a e 72, 80
oo es 132
up 171-175
g 130
rd 239
Ice ream 234
Paste 161
Puddng 207
Punch 9
Saad 472
Saad Dressng 407
hp 191
ruts and egetabes, Heath
Ads 301
udge 161, 162
Bac anut 164
Bran S uares 162
Brown Sugar 162
a e 81, 563
hocoate 162
ocoa 163
Marshmaow 163
Marshmaow Nut Butter 163
New Dea 163
Patence 164
S uares 164
uer Brush o 737
G
Game 277-299
Garnshng Effects
Geatn:
Brc 194
Saad 455
Gem a es 143
Gerda's Swedsh afers 155
German a es or oo es 143
Germany, avorte Dshes of 586
Gnger:
a es 82, 144
oo es 132
ream 183
Dreams 144
Pear Dessert 195
Puddng 207
Sandwches 481
Snaps 144
Gnger Ae:
Punch 6
Saad 455
rut Saad 456
Gngerbread 19, 20, 21, 22
Gace Nuts 164
Goucester sh howder 495
God Meda our 727
Goden:
Ange ood a e 107
zz 6
Goody-Goody Dessert 195
Gooseberry:
Bar-e-Duc 306
Sauce 275, 349
Graham:
Bread 22, 23
rac er a e 82
rac er Dessert 191
rac er Refrgerator a e 82
rac er Ro 182
our Nut Bread 23
Gems 36
Nut Bread 23
Puddng 207
Grandmother's:
a e Bas et 83
Indan Puddng 208
Pum Puddng 215
Grape:
Butter 3
onserve 302
Ice ream 234
uce
uce, Uncoo ed "
uce Punch 9
ater Ice 240
Grapefrut:
andy 1M
oc ta 172
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GENERA INDE
819
and Strawberry oc ta 172
Grapenut:
Bread 23
Rasn Puddng 208
Great Brtan, avorte Dshes of..588
Greece, avorte Dshes of 592
Green:
Beans wth Sat Por 513
orn wth Tomatoes and
heese 520
Gage Saad 456
Peppers 526
Tomato-D Pc es 408
Tomato Pc e 408
Tomato Pc es 407
Tomato Preserves 311
Turte Soup 502
Grdde a es, hoe Gran
heat 41
Guatemaa, avorte Dshes of 598
Gunea:
hc en enetenne 296
Hen wth Spansh Sauce 296
H
Haddoc :
utets 256
wth Tomato Stuffng 256
Hat, avorte Dshes of 600
Habut:
Ba ed 256
reoe, Ba ed 256
orentne, ets of 257
eed 257
Ham:
Ba ed 321
Ba ed, and Appes 322
Ba ed n M 322
Ba ed Od rgna 537
Ba ed rgna 327
Barbecued Od rgna 538
Bong a rgna 327
or hc en Mousse 456
urng a 323
on rench Toast, Mnced 326
Gace, Honouu 325
oaf 324, 325
and Ove Sandwch 481
Sandwch, Hot 481
Sauce, Ba ed 347
Scaoped Eggs wth 672
Sma Ba ed 322
Smthfed ( ohnston ounty).. .324
Souffe 325
Stea reoe 327
Supreme oaf 325
or Tongue 321
Trfe 326
rgna 327
Hamburg:
n ac ets 316
egetabe Soups 502
Hamburg Stea 316
Broed, on Onon Rngs 317
and Macaron 317
Hard-coo ed Egg Paste 458
Hard Gngerbread 84
Hard Sauce 225
for herry Steamed Puddng 202
Hare un Puddng 208
Hartford re Insurance o 745
Harvard Beets 514
Hawaan sh Puddng 252
Hawaan udge 163
Heath Bread 24
Heaven's ood 145
Heaveny a e 84
Heaveny Hash 195, 196, 456
Henry, Matthew 11
Hermt oo es 145
Hermts 145
Hersche Puddng 208
Hc ory Nut:
a e 85
Macaroons 148
Hoday Puddng 208
Hoand Buttercups Ba ed
Peppers 527
Hoandase Sauce 272, 350
Home Barbecued hc en 278
Honduras, avorte Dshes of 601
Honouu Ham Gace 325
Horn's Pont Speca 2
Hors d'GEuvres 1-3
Horse-radsh Sauce 275, 350
Hot Bscuts 3
Hot hc en and Oyster Rng 291
Hot nnamon Sauce for affes.. 53
Hot heese Sandwch 478
Hot Ham Sandwch 481
Hot ater Gngerbread 21
Hote Bond 747
Hot ater Pe rust 412
Househod Magazne 743
How to oo a d Goose 295
How to Ma e a up of Tea 10
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820
GENERA INDE
How to Ma e apers Sauce 316
How to Ma e Dumpngs for ea
rcassee 344
Huc eberry a e 85
Hungary, avorte Dshes of 603
Hungaran hocoate Rabbt 196
Ice-bo :
a e 85, 86, 196
oo es 132, 133
Nut oo es 133
Puddng 231
Ros 43, 44, 45
Ice ream 235
andy 165
rostng 89
Mated M 235
Sauce 225
Icng. .88, 93, 96, 100, 114, 115, 119, 120
for Arzona Orange a e 97
Boed 120
arame 120
hocoate udge 121
ocoanut 70
omfort 121
ream 121
Mahogany u e 90
Marshmaow 121
uc Mapene 121
Never-fa 121
for Nut a e 93
for Orange a e 95, 96, 97
for Pound a e 100
Red Appe 122
for Scotch hocoate a e 66
Seven-mnute 122
hte 122
Imperatrce Saad 457
Impera a e 86
Infabe Hoandase Sauce 350
Indan:
Mea Puddng 209
Puddng 209
Indaner-Krapfen hocoate
ream Buns 546
Indans 87
Indvdua Ba ed Summer S uash.534
Invad- onvaescent- hdren
oo ery 681-S88
Irsh ree State, avorte Dshes of 604
Invad Soup 684
Itaan eery 518
Itaan ea oaf 345
Itay, avorte Dshes of 604
am a e 87, 88
ams 301-312
apan, avorte Dshes of 606
efferson oo Boo
eed:
Beef a a Mode 314
hc en 292
onsomme 493
ustard 683
Habut 257
Ham 325
Tomato Saad 466
ea oaf 344
ees, ams, onserves, and Pre-
serves 301-312
ewsh atherand, the, avorte
Dshes of 628
odeans S uares 146
up 7
umbes 146
K
.252
.210
Kedgeree
Kedgema ooge, Indan ,
Kentuc y:
Kernes 165
Saad 457
Spoon Bread 52
Kette Roast .327
Kdney Stew 321
Ksses 84, 146
hocoate 146
Date 147
Egg 147
Pecan 147
Ktchen Barbecue of Porterhouse..318
Kneaded Bscuts 31
Kosher 407
Krstoff Rabbt 328
ady Batmore a e 88
ady nger Puddng 210
ady ngers 147
amb:
Brochette of 339
Broth wth aper Sauce 338
hops ousana 340
hops wth Mushrooms 339
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GENERA INDE
821
hops Supreme 340
Kdney Saute wth Mushrooms. .340
Meat Bas 340
Roast 347
a a Sabath 338
anman, ames 84
aura oster's Puddng Sauce 226
atva, avorte Dshes of 607
ayer a e 89
eb uchen German oo es 147
emon:
Butter 305
Butter for Tea a es 305
ream Puddng 210
reams 183
ng 87
ng for am a e 87
avored Snowfa e a e 89
oaf a e 89
Pes 417, 422-426, 538
Puddng 210
Ro 89
Sauce 207
Sherbet 240
Souffe 221
Sponge 196
emonade:
Egg 6
Pneappe 8
enten Dsh 253
ettuce Soup 496
bera, avorte Dshes of 608
ghtnng a e 90
ma Beans 513
ma Bean Soup 489
mpe Bread, Swedsh 28
uors n oods, Substtutes for
Into catng 690
thuana, avorte Dshes of 611
tte Pgs n Ban ets 26
ver rtters 328
oaf rostng for Saad 458
obster:
arce New Engand Stye 258
ng for Sandwches 485
a a Kennett 257
a a Newburg 257
Saad 457
Scaoped 258
Thermdor 258
os's oc ta Sauce 172
ondon:
Bro 328
Hot ross Buns 15
ousana:
Ba ed sh 251
Bscut 31
reoe Pranes 169
ove and Tange 147
ude a e 90
uncheon Saad oaf 458
u embourg, avorte Dshes of...613
u embourger Boed heese 613
M
Macaroon:
Ice ream 235
Mousse 242
Puddng 211
Macaroons 84, 148
ocoanut 148
ornfa e 148
Hc ory Nut 148
Oatmea 148
Mac ere, resh 347
Mahogany a e 90
Ma's Mush Batter a e 40
Mated M Ice ream 235
Mape:
rac ers for Tea Hour 149
anne a e 40
Ice ream 236
Mousse 243
Nut Parfat 232
Panocha 168
Srup a e 90
Srup ustards 187
Sponge 91
Sugar Bscuts 32
Sugar andy, New Engand 165
Mapene:
ream Ro 196
Rosettes 149
Maraschno ream 236
Marbe a e 91
Marbed Ange a e 38
Marguertes 149
Marshmaow:
ng 68
udge 163
Icng 121
Nut Butter udge 163
Nut reams 106
Puddng 211
Saad 458
Sweet Potatoes 529
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822
GENERA INDE
Mashed Potatoes 529
Masterpece ng for Most
hocoate a e 65
Mauve Puddng 212
Mayonnase:
Dressng, Boed 474
for rut Saad 473, 474
Mea Pannng
Measures, omparatve 717
Meat:
Bas 328, 329
hartreuse n Rce 330
and sh. hat to Serve wth...347
oaf 330. 331
oaf wth Ham 331
Resh 351
Souffe 331
Tmbaes 331
Meat Substtutes 355-392
Meats and Sauces 313-353
Meon oc ta 175
Menus 697-705
Merngue Shes 149
Mess oo ery 671-679
Metrc System 717
Me can:
Beef wth Rce 331
Panocha 168
Pecan andy 167
Saad Dressng 474
Trgoes 512
Me co, avorte Dshes of 614
M Toast 52
Mnced am Broth 492
Mnced Ham on rench Toast 326
Mnt:
orda 7
Ice ream 236
Iced Tea 7
Tea 10
Mnts 166
Mssonary a e 92
Mssour Ba ed Brown Bread 14
Mssour Ba ed Ham 322
Mocha:
a e 92
ocoa a e 92
ng 115, 117
ng for Dev's ood a e.... 77
Icng 125
Tart 149
Moc af's Head Soup 490
Moc h con arne.. . .320
Moc enson 346
Most hocoate a e 64
Moasses:
a e or Puddng 93
oo es 134
Doughnuts 142
Drop a es 150
Nut Bars 150
Taffy 166
Moded rut Saad 455
Moded egetabe Saad 468
Moets 45
en Souffe, Eufs 549
Monarch hte a e 115
Moravan:
hrstmas oo es 134
Scotch a es 150
Sugar a e 93
hte hrstmas oo es 134
Morocco, avorte Dshes of 618
Mother's Puddng Sauce 226
Mousse 243
Mountan Dew Puddng 212
Mountan Muffns 37
Mrs. Dennett's Specaty 189
Muffns:
Ann Arbor 35
Bran 35
orn Mea 35
ream 35
Date 36
Decous 36
Decous Ham 36
our 36
Mountan 37
Oatmea 37
Pecan 37
Potato orn Mea 38
Rce 38
heat 38
Mued der 7
Mush a e 40
Mushroom:
Ba ed 524
Sandwch 481
Sauce 283, 351
Souffe 524
Soups 496
Stuffed, on Toast 524
Mushrooms Subme 284
Mustard Pc e Sandwch 482
Mustard Sauce . ,. .351
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GENERA INDE
823
Mutton:
Boed 347
Broth 685
eg of 232
Roast 347
N
Natons, avorte Dshes of A 543-669
Nether a e Nor andy 93
Netherands, avorte Dshes of
The 619
Never-fa hocoate a e 65
New Engand oo es 84
New Engand Mape Sugar andy. 165
New Me co a e 94
New Oreans Pranes 168
New or ream heese 277
New eaand, avorte Dshes of..622
New eaand Savores 623
Ncaragua, avorte Dshes of 624
Noode:
Dough 280
Soup 496
Noodes:
and Ham 326
How to Ma e 496
Norway, avorte Dshes of 625
No Trump Saad 459
Nougat, hocoate 167
Nummy Dessert 197
Nut:
Bread 24, 25
a e 93
arame rostng 119
offee a e 71
and rut Sandwch 481
and Orange Bread 25
or Rasn Bread 25
Sandwch 482
Sandwch ng 486
Tea afers 155
Nutrton 707
Oatmea:
a es 150
oo es 135
rosted oo es 135
Macaroons 148
Muffns 37
Eufs Moets en Souffe 549
O ahoma:
Boed hc en 292
Saad 459
O ra:
Gumbo 497
Shrmp Gumbo 497
Soup 497
Od-fashoned:
a e 94
oo es 135
Gnger Snaps 144
Marbe a e 91
Rye Panca es 40
Soft Gngerbread 21
Od rgna oc ta 173
Oeboen at Ros 45
O oec s (1730) 83
Ove Saad 459
Ove and Sardne Sandwch 482
Omeet:
Ba ed 371
Decous 371
Ham 371
Pan 685
Rce 382
Spansh 372
One, Two, Three, our a e-
up a e 94
One, Two, Three Icng 122
Onon:
Rngs 524
Rngs, Broed Hamburg Stea
on 317
Souffe 525
Onons:
rench red 525
Stuffed 678
Stuffed wth orn a a Hs-
borough 525
Orange:
Abumen 686
Ba ed 197
Bread 26
Butter Sandwch 482
a e 95, 96, 97
a e ng 96, 117, 118
ream Sherbet 240
ustard 187
Drops 166
rappe 241
rostng 113, 119
rozen ey 243
Geatn 194
Ice ream 237
Konfyt, Btter 559
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824
GENERA INDE
Marmaade 213, 307, 308
Marmaade Sandwch ng 486
Mst 197
M ture 228
Mousse 243
Parfat 232
and Pear Marmaade 308
Pee, anded 167
Puddng 213
Ros 46
Sponge a e 97
Tea Bscuts 32
afers 53, 156
Orenta urry 2
Outdoor oo ery 671-679
Oyster:
" oc ta Sauce 173
rcassee 260
Gumbo 498
Omeet 261
and Shrmp Newburg 262
Stew 677
a a Thornd e 259
Oysters:
Ba ed n the She 259
Bs ue of 497
Brochette of 259
eered 259
reamed 259
Deved 260
red 260
au Gratn, Stuffed 260
and Ham Batmore 261
Paestne The ewsh atherand,
avorte Dshes of 628
Panama, avorte Dshes of 629
Panca es:
Bread rumb 39
orn 39
rumb 39
Od-fashoned Rye 40
Suzette 41
Panned Oysters 261
Panocha:
Mape 168
Me can 168
Puddng 213
Paradse:
Dessert 191
ey 306
Puddng 213
Paraguay, avorte Dshes of 630
Parfat, Mape Nut 232
Par er House Ros 46
Parmesan heese:
wth hc en Spaghett 287
wth rab Meat au Gratn 248
Partrdge, Asatan Stye 297
Party Punch rut 9
Pastetos de hoco Green orn
Pe 543
Pastres 411-136
Pastry Hnts 411
Pate de oe Graa 335
Patence udge 164
Pea Soup 498
Peach:
Bran Bread 26
hps 309
Marmaade 308
Peaches:
ream Rce Puddng wth 204
Parsenne 197
Peanut:
Brtte 167
Brtte Deght 192
Brtte Ice ream 237
Brtte oaf 27
Butter Bread 27
Soup 499
Pear:
hp 309
onserve 302
Honey 307
Saad 460
Pear Onon Saad 460
Pears Supreme, Rce and 194
Peas 525
oaf :526
and Pmentos 526
wth Roast amb 341
Pecan:
a e 97
andy 167
Gace 167
Ksses 147, 167
Me can, andy 167
Muffns 37
Nut Bread 27
Pantaton a e 98
Puddng 213
Ros 47
Ros oo es 150
Penny Buns 15
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GENERA INDE
825
Pepper Butter for Stea s 352
Peppermnt:
a e 98
Drops 168
Ice ream 236, 237, 238
Peppers:
Eggs Ba ed n Green 369
red Stuffed 627
Green 526
Hash 527
Hoand Buttercups Ba ed 527
Oysters Stuffed wth 527
as a egetabe 526
Perfecton:
a e 98
Saad 460
Persa, avorte Dshes of 632
Persmmon Puddng 214
Peru, avorte Dshes of 635
Peter Pan Samon 729
Peter Pan Samon:
Entree 264
oaf wth Mushroom Sauce 265
Pheasants 296
Phppne Isands, avorte Dshes
of 636
Pc e Resh Sandwch 482
Pc ed Oysters for uncheons and
ate Suppers 262
Pc ed Tongue 237
Pc es and Reshes 393-409
Pc wc Sauce 353
Pe rust 411
Made from Hard heat 412
Pe, Pastres 411-436
Pgeons, ompote 347
Paff of obster 569
Pau of hc ens 292
Pmentos 526
Pneappe:
-Aprcot Marmaade 308
or Aprcot Mousse 243
Ba ed 192, 351
Ba ed Hatan Stye 193
Bavaran ream 183
a e 98
hanty 192
harotte 192, 214
ream heese Saad 461
and ucumber Saad 462
ustard 572
ustard Puddng 214
Deght 192
Dressng 475
uff 193
Ice 240
Ice-bo a e 86
Ice ream 238
emonade 8
Maobet 232
-Marshmaow Ice ream 238
and Orange Saad 462
Pc e 406
Pmento Saad 462
and Rasn Saad 463
Saad 461
Saute 352
Sherbet 241
Upsde-down a e 110
Pn Samon Omeet 267
Poneer's Recpe for Pc es 406
Pttsburgh Potatoes 530
Pan hocoate rostng 68
Pan Tea a e 154
Pan ed hte sh or Shad 274
Pum:
Butter 305
and herry onserve 303
onserve 303
am 304
Poc etboo Ros 47
Ponsetta Saad 463
Poand, avorte Dshes of 638
Pompadour Puddng 216
Pompano Papotte 262
Popovers 37
Por :
and Beans a a Bron 513
a e 99
hops, Ba ed 332
de oe Gras 335
and Ham oaf 333
oaf 333
Roast 347
Rosettes 335
Tenderon 335
Porto Rco Saad 463
Portuga, avorte Dshes of 642
Potage:
ream of ee 495
reme de hou- eur, au hou
de Bru ees 490
reme des egumes 500
Potato:
a e 99, 528
orn Mea Muffns 38
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826
GENERA INDE
Doughnuts 142, 143
Dumpngs 349
Ice-bo Ros 48
Puff 530
Ros 47
Rus s 50
Scones 50
Potatoes:
Ba ed wth heese 527
reamed 528
Demonco 528
Dumpngs 142, 143
rench red 528
au Gratn 527
n Haf She 529
Mashed 529
Nests wth arrots and Peas... .529
O'Bren 529
Pttsburgh 530
Potcheese Kef 99, 300
Pot Roast Meat 335
Pottsfed Pc e 406
Pound a e 99
Preserves 301-312
Pressed hc en 292, 293
Mod 293
Pressed ea 345
Prnce of aes a e 100
Prnceton Roc s 151
Prune:
Bread, uc 27
Butter 305
a e 100
andy 169
ayer a e 101
Orenta ream 184
Puddng 216
Ros 48
Souffe 221
hp 193
Puchero howder 544
Puddngs 177-243
Punch:
Party 9
Tea 9
Puree 493

ueen's a e 101
uc :
Bread, Prune 27
a e 101, 102
offee a e 70
Graham Bread 23
Mapene Icng 121
Mayonnase 474
Saad 463
Say unn 50
Tea Ros 49
unce:
Honey 306
ey 306
R
Ragout de Mouton au Harcots
Banes 332
Rased Bsmar s 33
Rasn:
Stuffng 334
Toffee 169
Rarebt, Ba ed 363
Raspberry:
oc ta 173
Shrub 9
Raw:
Heath Bread 463
Potato Panca es 40
Saad 463
Recepton Saad 464
Recpe for urng Ham 323
Red:
Appe Icng 122
abbage 515
hocoate a e 65
Kdney Beans wth Spaghett... .513
Pepper am 304
Raspberry Puddng 216
Snapper or Roc Bass ourt
Bouon ousana 263
Redac Dressng 464
Refrgerator Ros 48
Rendeer hops 336
Resh 3
Reshes 393-409
Rhode Isand. am howder 492
Rhubarb and Orange Marmaade..309
Rbbon Sandwch 483
Rce:
ream 686
urry and 367
ustard 187
Danty 193
Dvnty 686
a a Dresden 193
Muffns 38
and Pears Supreme 194
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GENERA INDE
827
Puddng 217
Puddng for Invads 686
Puddng wth Peaches, ream...204
and Tomatoes Escaoped 531
Rch oo es 136
R a's Artcho e Rng 507
Rng Tum Dtty 360
Roart's anape Rngs, wth Horn's
Ponts Speca 2
Roast:
Beef Sandwch 483
Boned Shouder of Por 333
Duc 295
amb 341
Roc :
Bass 263
oo es 135
ream 184
Roc s 151
Prnceton 151
Russan 151
Roe Souffe 263
Ro, Mapene ream 196
Roed heese Sandwch 478
Toast 53
Roed Toast Sandwch 483
Ros 11-56
Butter 41
Butterscotch 42
nnamon 42
overeaf ...- 42
rescent 43
Everastng 43
Ever-ready 43
Ice-bo 43, 44, 45
Orange 46
Par er House 46
Pecan 47
Poc etboo 47
Potato 47
Potato Ice-bo 48
Prune 48
uc Tea 49
Refrgerator 48
Ruby's 49
Souffe 49
Three-hour Dnner 46
hte Potato 48
east 49
Rosebud Ove Hors d' Euvre 3
Rose Tomato Saad 467
Rosettes, Mapene 196
Roya ream 184
Roya Typewrter o 747
Ruby's Ros 49
Rumana, avorte Dshes of 643
Rus s 50
Potato 50
Russa, avorte Dshes of 646
Russan:
heese Dsh 361
Dressng 475
Easter Bread 28
Pastry 412
Roc s 151
Saad Dressng 475
Sandwch 479
S
"S" oo es 136
Sacher Torte Sacher a e 545
Saffron Bread 578
St. George's Puff 585
Saad:
Brabanconne 649
rozen rut 454
rozen Peach 460
rozen Pneappe 461
rozen egetabe .468
rut 457
Geatn 455
Gnger Ae rut 456
Green Gage 456
Imperatrce 457
eed Tomato 466
Kentuc y 457
oaf, rostng 458
oaf, uncheon 458
obster 457
uncheon 457, 458
a a McNay 464
Marshmaow 457, 458
Moded rut 455
Moded egetabe 468
Never a 459
No Trump 459
Nut and rut 482
O ahoma 459
Ove 459
Orange and anut 459
Pear 460
Pear Onon 460
Perfecton 460
Pneappe 461
Pneappe and ream heese...461
Pneappe and ucumber 462
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828
GENERA INDE
Pneappe and Orange 462
Pneappe and Rasn 463
Ponsetta 463
Porto Rco 463
uc 463
Sardne 464
Shrmp and Mushroom 464
Spaghett 465
Sprng egetabe 465
Sunshne 465
Supreme 464
Sweetbread ucumber 465
Temptaton 465
Tup 467
Twenty-four-hour 467
egetabe 508
egetabe Aspc 507
agon hee 469
adorf 469
Saad Dressng:
Argy 472
Boed 470
anada 470
oo ed 470
reamed 471
reoe 471
avorte 471
rench 471
rut 472
Mayonnase 473
Boed 474
uc 474
Me can 474
Never-fa 475
Pneappe 475
Pan Saad Dressngs 469, 470
Russan 475
Saw 476
Sweet Saad 476
Thousand Isand 476
adorf 476
hpped ream 476
Saade De Pommes onstant-
nope 593
Saads and Dressngs 437-476
Say mn Puddng 217
Samon 550
Samon:
oc ta 174
wth Egg Sauce 264
resh 347
Mousse 266
Puddng 267
Roed a randase 265
Souffe 268
Soup 500
Sat odfsh wth ream Sauce 247
Savador, avorte Dshes of 650
Sancocho 598
Sandba ese Norwegan oo es. 152
Sand Tarts 151
Sandwch:
Afternoon Tea 485
Bacon, Toasted 477
heese 478
ng 485
red 478
Roed 478
Russan 479
hc en 479
and Nut 479
ream heese and Pepper 478
ucumber 479
and ream heese 480
Date and ream heese 480
Decous 480
Egg 486
Epcurean 480
g 480
ng, Orange Marmaade 486
Gnger 481
Ham 481
Hot 481
and Ove 481
oaf 483
Meat 484
Mushroom 481
Mustard Pc e 482
Nut 482, 486
Ove and Sardne 482
Orange Butter 482
Pc e Resh 482
Sweet 482
Rbbon 483
Roast Beef 483
Roed Toast 483
Ros 484
Shaah 484
Suggestons 477
Sweet Pc e 482
Tea 484
ater ress 485
Sandwches 477
Anchovy, Sardne, rab, or ob-
ster ng for 485
Dream 480
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GENERA INDE
829
Hot heese 480
Sandwches and ngs 477-486
Sardne:
oc ta 174
ng for Sandwches 485
oaf 268
Sauce 197,
199, 200, 204, 206, 207, 209, 212,
215, 217, 218, 219, 252, 253, 255,
266, 267, 333, 349-351, 505, 580, 586
Barbecue 673
Bernase 274,340
apers, How to Ma e 316
hc en Mousse 283
obert 273
Eggpant 349
for sh 270
sh oc ta 275
sh eoute 276
Gooseberry 275, 349
Hoandase 350
Horse-radsh 275
Infabe Hoandase 350
Meat Resh 351
Mushroom 283, 351
Mustard 351
Pepper Butter 352
Pc wc 353
Pneappe 351, 352
Tartar 275, 352
Tomato 352
Sauces, Desserts, Puddngs, and...
177-243
Sauces, Meats and 313-353
Sauerbraten 587
Sauer Kraut 516
Sausage:
oaf 336
Meat 291
Savarn 437
Savory heese 363
Scaoped:
hc en 293
obster 258
Oysters 262
Potatoes wth Ham 326
Samon and Macaron 268
Sweet Potatoes and Appes 530
Scaops:
Deved 268
red 269
Scandnavan Pea Soup 499
Sthaum Torte 224
Schenec-a-N oodes 153
Schntze 346
Scones 591
Scotch:
Broth 501
a es, Moravan 150
hocoate a e 66
Drop Scones 592
Puddng 589
Scones 50
Scrpture a e 102
Sea oam:
andy 169
rostng 119
Sea oods 245-276
Sea Trout au our a a Royae 273
Sessons oc o 745
Seven-frut am 304
Seven-mnute:
rostng 119
Icng 122
Shad:
Broed 347
Roe, How to oo 269
Shefsh a a Newburg 254
Sherry Sauce 259, 296
Shaah Sandwch 484
Shortca e:
Merngue 103
Od-fashoned 102
Strawberry 102, 103
Shredded heat Bread 28
Shrmp:
a es Mnced 562
heese Puddng 270
wth Eggs 270
ambaaya 271
and Mushroom Saad 464
Pates 556
Remauade 271
Stew a a reoe : 270
and Tomato oc ta 175
Sam, avorte Dshes of 652
Sver or Brde's a e 103
Srup 179, 311
a e _ 104
a e, Mape 90
ustards, Mape 187
Snaps 153
for atermeon Rnd Preserves. .312
S et a e 221
Saw Dressng 476
Sced ucumbers 521
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830
GENERA INDE
Sces of Brased Beef 585
Sma:
Ba ed Ham 322
hte a e 115
Smth, Sydney 437
Smthfed ( ohnston ounty)
Hams 324
Smo ed:
sh anapes 3
O Tongue 336
Smothered hc en wth Gravy...294
Snap Beans 514
Snp-doode 104
Snow:
Puddng 218
hr hocoate Ro 69
Soca Suggestons v
Soda:
Bscuts 32
andy 170
Soft:
ustard 187
Gngerbread 22
Moasses oo es 134
She rabs 249
Tea a e 108
Sor A Knd of Homemade
heese 579
Soe Marguery 272
Soes:
a a Restaurant 570
a a eandase 549
Sopa Dourada Goden Soup, a
Dessert 556
Sopapas 34
Souffe:
Meat 331
Eufs Moets en 549
Puddng 218
Ros 49
Soup:
Asparagus 487
wth Avocado 599
Best Bean 488
Bac Bean 488
af's Head 490
eery 490
herv 571
hc en evet 490
orn 493
ream heese 494
reamed aufower 490
urry 494
au romage 596
Green Turte 502
Hamburg egetabe 502
ettuce 496
ma Bean 488
Mayertsa Gree Easter 597
Moc af's Head 490
Noode 496
O ra 497
Oyster 497
Pea 498
Peanut 499
Samon 500
Scandnavan Pea 499
Spnach 500
Spt Pea 499
Supreme Oyster 500
Swedsh 501
Tomato 501
egetabe 502
Soupe:
de Perdr Isand of hos 594
de Possons Psorossoupe
acava 594
Soups 487-503
Stoc for 487
Sour:
herry onserve 303
hocoate a e 73
ream Burnt Sugar a e 73
ream a e 73
Doughnuts 143
Nut Bread 26
Tea a es 154
South Afrca, Unon of, avorte
Dshes of 653
Southern:
Bscut 32
Gumbo 497
Pc es 407
Rce and Shrmp 272
Span, avorte Dshes of 653
Spansh:
Buns 104
hc en 294
ream 184
Eggpant 522
amb 341
Onons 296
Peppers 278
Puddng 218
Rce 531, 532
Stea 318, 319
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GENERA INDE
831
Surprse 362
Speca Amercan Recpes 537-540
Speca Iced Tea 10
Spce:
a e 104, 105
hocoate a e 106
up a es 153
ayer a e 106
Spced:
urrants 310
Gooseberres 310
Grapes 310
Peaches 310
Spder om Bread 17
Spnach:
Dodge 532
oaf 532
Mod 533
Soup 532
Spt Pea Soup 499
Spo ane Pc es 407
Sponge:
a es 106, 107, 153
Mape 91
Spoon Bread 51
orn 51
Kentuc y 52
Sprng egetabe Saad 465
Spruce abn heese 362
Spruts 154
S uantum R. I. Brown Bread 15
S uash:
anded or ymng 533
and orn Spansh 533
Indvdua Ba ed Summer 534
Nut Puddng 212
Puddng 219
Stea and Kdney Puddng 318
Stea s, Pepper Butter for 352
Steamed:
Brown Bread 15
Indan oaf 45
Samon Mod 266
Stewed hc en 294
Stewed Eggpant 522
Stoc for Soup 487
Strawberres:
wth Shortca e 103
Sun- ssed 311
Strawberry:
Ange harotte Russe 181
Bavaran ream 184
oc ta 175
Dumpngs 222
Ice ream 238, 239
am 304
Merngue 222
Merngue Shortca e 103
Preserves 311
Puddng 219
Sherbet 241
Shortca e 102, 103, 222, 223
Torte 225
Streusse uchen 586
Strng Beans 512
anned 511
Stuffed:
Br ardna 586
abbage Dansh 516
oo es 137
orned Beef 320
rabs 250
rabs wth Mushrooms 248
ucumbers 609
Eggpant 523
Hot Peppers 615
Mushrooms on Toast 524
Musses onstantnope 593
Oysters au Gratn 260
Por hops 335
Tomatoes 535
Tur ey 597
ea utets 343
Stuffng:
for Ba ed Samon 263
for Hot Peppers 615
Substtutes for Into catng uors
n oods 690
Substtutes, Meat 355-392
Success a e 537
Succotash of Od Spo ane Indans 532
Suet Puddng 219
Sugar:
Bscuts, Mape 32
oo es 136
oo es wth ey enters 136
Su ya 606
Sutana Puddng 589
Summer Puddng 590
Sunday Dessert 223
Sun- ssed Strawberres 311
Sun-made herry Preserves 312
Sunshne:
a e 107, 108
Saad . 465
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832
GENERA INDE
Supreme:
of Duc ng Bgarrade 295
Honeydew Meon a a Prncess. .231
Oyster Soup 498
Swaow Nest 223
Swans Down 735
Sweden, avorte Dshes of 655
Swedsh:
Bscuts 32
oo es 137, 138
mpe Bread 28
Meat Bas 329
Nut afers hrstne's 155
Soup 501
afers Gerda's 155
Sweetbread- ucumber Saad 465
Sweet Pc e Sandwch 482
Sweet Potato Puddng Southern
Stye 220
Sweet Potatoes:
and Appes, Scaoped 530
anded 530
reamed 528
wth Matrons and Marshmaows.530
Marshmaows 529
Mashed 529
wth Pmentos 531
and Pneappe 531
Puffs 531
Sweet Sago Soup 571
Sweet Saad Dressng 476
Swft's:
Ban uette of amb 342
Breast of amb, ardnere 338
anchonette of amb 342
Swtzerand, avorte Dshes of....659
Syabub 10
Szegedn oteetes 547
Tabe Decoratons and Servce, c v
Tabes:
aores ontaned n the oods
e Eat 708
omparatve Measures 717
Heghts and eghts of Men and
omen 714
the Metrc System 717
tamn hart 712
Tagarn, Amercan 355
Tamae Pe 337
Tapoca Geatn 195
Tartar Sauce 250, 269, 275, 352
Tea:
Dantes 154
Hour, Mape rac ers for 149
How to Ma e a up of 10
Orange Te de Naran o hean
Stye 561
Punch 9
Sandwches 484
Tea a es 154
Pan 154
Sour ream 154
Tempe, Henry 313
Temptaton Saad 465
Tenderon:
of Beef a 1'Opera 319
George ashngton 319
Stea ctora 319
Terms Adopted from the rench n
Genera Use n oo ng 721
Terrapn:
hc en 295
a a Maryand 273
Thac eray 489
Than sgvng Pum Puddng 216
Three:
-hour Dnner Ros 46
ayer hocoate a e wth hoc-
oate ng. 66
-mnute Never-fa hte a e.. 109
Thousand Isand Dressng 476
Tche a a New Oreans 187
Tme-tabe:
for oo ng sh 715
for oo ng egetabes 716
and Drectons for oo ng
ereas 715
for Roastng Meats 715
Toast:
rench 52
M 52
Roed 53
Tomaa Beans 356
Tomato:
Bouon 501
anapes 3
heese Toast 363
onserve 303
rtters 34
eed Saad 466
ey 466
Preserves 312
Rng Hare un 466
Saad 466. 467
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GENERA INDE
833.
Saad wth ucumber 466
Soup 501
Surprse 535
Tmbaes 535
era 467
Tomatoes:
Ba ed wth heese 534
ornea's 534
reoe 534
Deved 534, 535
and Rce Escaoped 531
Stuffed 535
Tongue wth Bac berry ey 337
Tongues, Pc ed 337
Traveers Insurance o 733
Tray Puddng 220
Trgoes, Me can 512
Trby ream 185
Tuc away affes 54
Tup Saad 467
Tum-tum a e 115
Tuna sh:
Ba ed n Rame ns 274
Savory 274
Tuna oaf 274
Tur ey, avorte Dshes of 660
Tur ey:
a a Burban 297
Dressng wth Oysters 298
Dressng Southern Stye 298
and Neary A ows 297
Roast 347
Tur sh Deght 170
Tutt-frutt a e 109
Twenty-four-hour Saad 468
U
Unon of South Afrca, avorte
Dshes of 653
Upsde-down a e 109, 110
Urney Puddng 220
Uruguay, avorte Dshes of 661
Usefu "Suggestons 718-720
ana:
arames 159
ream a e 74
Ice ream 239
Sauce 226
afer Puddng 220
ea:
Brds 342
hops 342
rcassee wth Dumpngs 343
Pot Roast 345, 347
egetabe:
Aspc Saad 507
ro uettes reamed 508
oaf 536
and Nut Pe 536
Soup 502
egetabes 408, 502, 505-536
evet:
Bscuts 33
a e 11
ream 185
enezuea, avorte Dshes of..'.. .662
enson 346
ermont Mape a e 91
ennese Rsotto 544
rgna:
Batter Bread 52
Beaten Bscuts 29
oc ta, Od 173
Ham 327
Ham, Ba ed Od 537
Ham, Barbecued Od 538
Ham, Bastng a 323, 327
Ham, How to oo 323
tamns 711-713
hart 712-713
Protectve 711

afers 154
hocoate Nut 155
Gerda's Swedsh 155
Nut 155
Orange 156
Swedsh Nut 155
Tea 155
anut 156
affe a e rspy 11
affes 11, 53-56, 539
Better 56
hocoate 53
hocoate a a venne 53
Decous 56
Orange 53
Tuc away 54
hoe heat 56
agon hee Saad 469
adorf:
Dressng 476
Saad 469
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834
GENERA INDE
anut:
a e 11
a es wth Rasns 11, 156
oo es 138
Puddng 220
Surprse 185
Torts 112
afers 156
ard,1 Artemas 411
ashngton Pe 112
ater ress Roed Sandwch 485
atermeon:
oc ta 175
Pc es 408
Preserve 312
Rnd Preserves 312
aterzoe de oae 548
a Beans, Hot 513
ebster 57
esh rut a e 80
hat to Serve wth Meats and
Psh 347
heat, hat's n a Gran of 11
hey 687
hpped:
ream a es 74
ream hocoate Ro 69
ream Dessert 185
ream Dressng 476
ream ayer a e 74
ream Substtute 226
hte:
a e 112-114
offee Od Russan Recpe 5
ustard 188
Easy a e 114
Png for Dev's ood a e... 77
ve-mnute a e 114
rut a e Kate's 81
Icng 122
Marshmaow Dressng Saad....539
Oatmea Macaroons 540
Pneappe Upsde-down a e.... 110
Potato Ros 48
Sponge a e 84
Sugar oo es 156
Taffy 170
anut afers 540
hoe:
Gran heat Grdde a es 41
Itaan Spaghett 539
heat howder 536
heat Rasn Bread 27
heat affes 56
ener Schntze wth Potato
Saad 545
d:
Goose, How to oo a 295
Rce 299
. B. ams o 745
ne:
Drops 157
Sauce 93
nfred's anned Grapefrut 311
an ee Pot Roast 336
east 29
Bread 52
Ros 49
eow ayer a e 115
eow Sauce 212
or shre Puddng 333. 590. 676
ugosava, avorte Dshes of....665
um-yum a e 116
um-yum Gems 143
abaond an Itaan Dessert 225
webac a e 116
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