Manila Cook Book 1919

THE
MANILA COOK BOOK

3 1924 059 639 21
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CORNELL
X
UNIVERSITY
LIBRARY
SCHOOL OF
HOTEL ADMINISTRATION
LIBRARY
Gift of THOMAS BASS
Cornell University
Library
The
tine
original of
tiiis
book
is in
Cornell University Library.
There are no known copyright
restrictions in
the United States on the use of the
text.
http://www.archive.org/details/cu31924059639215
THE
MANILA COOK BOOK
COMPILED BY THE GUILD
OF THE
CENTRAL METHODIST CHURCH

REVISED BY THE
WOMAN'S AUXILIARY OF THE UNION

CHURCH OF MANILA
CGiSj.\iiLL OiViv
_Aî_i.
LIBRARIES
ITHACA. N.
Y. 14833
THIRD EDITION
Hotel
Admin irrratioa
Static,
AUQ 2 8
MANILA
I9I9
Library
'all
2002
fJ-^4^
7Z^
COPYRIGHT
PHILIPPINE EDUCATION
MANILA
1919
CO., Inc.
CONTENTS
...
Bread
77
Cake
Candy
91
157
Cold Pack Method of Canning
179
--
Cheese
-61
....
Cookies
105
Curries
66
Desserts
119
Eggs
Entrees
....
Fireless Cooker
Fish
...
Fish,
What
to
73
....
...
66
...
'
Serve With
...
177
11
163
....134
.... ....
....
...
.24
...
What
...
.112
...
....
.....
.... ...
Frozen Dainties
Hot Breads
Meats
Meats,
Menus
Pastry
Pickles
Poultry
77
to Serve
With
Preserves
Puddings
Punches
168
146
163
32
j46
...
Saladi
.....
Sandwiches
119
143
52
-.
86
.... ....2I
....
...
...
....
...-.-....
Sauces for Fish and Meat
Sauces for Puddings and Desserts

Shell Fish
Soups
Suggestioni
Vegetables
130
17
183
37
'We may
live
without poetry, music and art;
We may live
We may live
without friends,
we may
But
man cannot
without cooks".
civilized
without conscience, and live without heart;
live
live
without books;
^mp2
AKE
And
fnr a
iag
a dash of water cold,

a little leaven of prayer,
little bit
of sunshine gold,
Dissolved in the morning
Add
And
And
to
your meal some merriment.
a thought for kith and kin.
then as a prime ingredient
Plenty of work thrown
But spice
And
air.
it all
little
in.
with the essence of love
whiff of play.
Let a wise old Book and a glance above
Complete the well spent day".
SOUPS
Consomme, or
stock,
forms the basis of
beef, with the addition of cracked bones,
nous matter contained in them renders
it
all
meat soups.
makes
Fresh, uncooked
the best stock, as the gluti-
important that they should be boiled
with the meat to add to the strength and thickness of the soup.
Meats for soup should be put

and allowed
skimmed
to
to prevent
not cold water.

to a
to
cook in cold water, in a covered pot,
simmer slowly for several hours, and should be carefully

them from becoming
Do
turbid.
not salt until meat
is
Never
tender.
pound of meat and bone, and a teaspoon of
boil fast,
and add hot,
Allow a quart of water

salt.
Strain.
THE MANILA COOK BOOK

BOUILLON
1 pound of beef
1 turnip
1 carrot
cabbage leaf
celery
Makes one
parsley
One pound
quart.
getables in small pieces and let
wash and put on stove
Cut ve-
Cut meat in cubes, no
in cold water.
lie
in three quarts of cold water with vegetables.
Cook ten hours.
to taste.
of beef, upper part of round.
fat,
Season
Strain.
BLACK BEAN SOUP

Mrs. 0. M. Shuman.
1 pint black beans
saltspoon cayenne
1 quart cold water
1 lemon
1 small onion
2 eggs
1 teaspoon salt
1 quart beef stock
1 saltspoon pepper
Soak
the beans over night in cold water.
Add
put in a sauce pan with cold water.
Mash through
In the morning, drain off and

the onion and cook until soft.
colander, add the beef stock, salt and pepper.
eggs and lemon.
Place one
slice
lemon and
Slice hard-boiled
eggs as desired, to each plate of
soup.
CHICKEN SOUP
stock
2 tablespoons parsley
from 1 chicken
2 tablespoons celery
2 tablespoons rice
Stock from fricasseed chicken. Skim off grease.

Put in rice, parsley, celery. Cook one hour. Season.
BASIS FOR
stock.
CREAM SOUP
Vi teaspoon salt
Va teaspoon pepper
1 cup milk
1 tablespoon butter
1 to 2 cups vegetable pulp
1 tablespoon flour
Cook vegetables
Take 1 quart of
until soft.
Strain.
one to two cups of vegetable pulp.
Add
To one quart of soup, add from

salt
and pepper.
ASPARAGUS SOUP
Mrs. C. H. Smith.
1 tablespoon butter
2/3 can asparagus

1 pint scalded milk
1 tablespoon flour
salt
Cook asparagus
scalded mOk.
up.
Eub
Season with
until very tender.

flour
salt
and pepper to
Rub through
and butter together and
and pepper.
Serve.
strainer.
taste
Add
stir into the milk.
this to
Cook
SOUPS
CREAM OF ASPARAGUS SOUP

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

Sirs. C.
1 tablespoon flour
1 quart of milk
1 teaspoon onion juice
% teaspoon celery
% saltspoon white
1 tablespoon butter
Add
and
salt
pepper
stewed and sifted celery to the following foundation.
flour creamed, onion juice, celery salt, white
ne or
H. Smith.
1 pint of cooked celery
little slices
Milk, butter
pepper and a dash of cayen-
of sweet pepper.
MARROW
BALLS FOR ABOVE

Mrs. C. E. Smith.
1 tablespoon
marrow
1 teaspoon chopped parsley
3 tablespoons bread crumbs
salt
and pepper to
taste
part of raw egg
Mix
together cooked marrow, bread crumbs, parsley, salt and pepper.
Add enough raw egg to this mixture to insure the

in cooking.
Form into balls the size of filberts.
bread crumbs or
flour.
Simmer
in
balls not
Roll in
coming
to pieces
raw egg and
fine
soup a few minutes before serving.
CORN SOUP
Mrs. C. H. Smith.
1 pint or 1 can corn
1 teaspoon flour
1 pint water
2 teaspoons butter
1 quart milk
1 slice onion
salt and pepper to taste

Cook the corn in the water thirty minutes. Scald the milk with the
onion, and when it boils add the butter and floor, creamed.
Cook for a few
minutes. Add the corn. Cook a little longer.
Strain and serre.
MONGO SOUP
(Very nutritious)
mongo
1 cup
pepper and
salt,
l-Vz quarts water
other seasoning
Wash mongo. Cover with water and let it stand in water all day. Drain.
Add water, salt, pepper, and any other desired seasoning, and simmer until
the mongo is tender (about two hours).
Add onion.
Press through a sieve.
Serve.
mUk may
If desired, some coeoanut

water, but if the
mUk
coeoanut milk causes

a coffee mill),
it
be added in place of some of the
used, add after the milk
is
will be
much more
ready to serve, as boiling
is
If the mongo
to separate.
it
nourishing, as
is
ground (put through
much of
the nourishment
clings to the skins.
PUREE OF PEAS
Mrs. C. H. Smith.
1 can or pint of shelled peas
1 tablespoon butter
2 cups white stock
2 tablespoons flour
(made of veal or chicken)

2 cups milks
and pepper
salt
to taste
Proceed as with corn soup.
POTATO CHOWDER
Mrs. G. A. Miller.
When
Into a stew pan put some slices of bacon.

toes.
Add enough water
crackers.
to cover.
hot put in sliced pota-
After the water has boiled down add
Cover with diluted cream and simmer until done.
TOMATO SOUP
5 tablespoons flour
12 tomatoes
3 tablespoons butter
2 teaspoons sugar
I-V2 teaspoons salt
14 teaspoon soda
4 cups ginetan
Place tomatoes in boiling water.
RemoTa
Run
through a
minutes, with sugar and soda.
Mix
the
eoanut) and
Add
ginetan
skins.
Cook them for
fifteen
siere.
(obtained by pouring hot water through grated co-
flour well together.
butter, salt
teaspoon pepper
and pepper.
Heat
until thickened, stirring constantly.
Combine tha mixtures and
reheat.
SOUPS
10
TOMATO SOUP
W. Van
Mrs. F.
1 quart stewed tomatoes
1
medium
size onion
1 cup cooked rice
butter size of an egg
Fry
Slice onion.
stir together.
Let
milk.
it
in butter until
Cook untU onion

boil
up and
serve.
is
Buskirk.
V2 teaspoon soda
1 quart milk
it
Add tomatoes and

Add soda, then
begins to brown.
thoroughly done.
Strain.
The addition of cooked
rice
makes
it
very
nice.
PUREE OF TOMATO SOUP

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

Mrs. G. E. Seyholt.
1 can tomatoes
2 tablespoons flour
1 slice onion
1 teaspoon sugar
some celery
1 teaspoon salt
1 saltspoon pepper
1 saltspoon soda
Put tomato, onion and celery into a sauce pan.

boiling point.
Add
flour
mixture boils and thickens.

a sieve.
Reheat and serve.
and butter rubbed together.
Add sugar,
salt,
Cover.
Bring
to
Stir carefully until
pepper and soda.
Press through
FISH
We
have received numerous requests for information regarding edible

of the Philippine Islands. "We can give nothing definite concerning the
seasons for special fish nor the cost in different parts of the Islands, but
&h
we
give as follows,
from the Philippine Journal of Science:

"There are four different species of anchovies in these waters, called
Dilis by the Filipinos.
This fish is almost transparent with very thin deciduous scales. It is a delicate little fish with a fine flavor in oil or spice, or
made into a paste.

"The Herrings consist of thirteen
all the Islands.
They are commonly
dried by the natives, but when fresh
if
and white underneath.
"The
and abound in almost

These are generally
are gray blue on the back and sides
distinct species
called
They are small
"Guno"
Silinasi.
fish.
Tagalog and Moro, and "Ti-i" in

without doubt the most abundant in the Philippines. They grow
to a length of from ten to twelve centimeters and have a greenish tint on
the back, and a bright silvery band on both sides.
Ilocano,
Silverside,
called
in
is
"There are eight species of the Mackerel Family found in the Islands,
is the "Tanguingue" which is a true Spanish
Mackerel, and is regarded by many as the finest food fish in the Philippine
This species is fairly abundant and sells from one to four pesos
waters.
a fish.
It has a blue stripe on the back and dark blue stripes across the
sides, and is white underneath.
the most important of which
"Red Snappers, getting
their
name from
their bright, red color,
are
When full grown they range

the most delicious of the island fish.
They can be found in
twenty-five to ninety centimeters in length.
among
from
nearly all of the markets and especially in Zamboanga, where a large one
may be bought for forty centavos. In Manila however they are much more
expensive.
"The Pompanos
called "Talakitok" in
Tagalog are very abundant in
almost all markets. They range from thirty-two to thirty-six centimeters

in length and are a greenish yellow color with brown stripes across the back.
"The Basses are composed of thirty-three different species weighing

from twenty-five to thirty-five kilos. The largest branch of this family is
called "Lapo-lapo" in Tagalog, "Garopa" in Visayan and "Kukkut" in
Moro.
ite
all
These
fish
sea food for

over them.
bring a high price in the Manila market and are a favorThey are brown with darker brown spots
many Americans.
"The Mullets can always be found in the market, and when quite fresh
and properly cooked are most delicious. They are about forty centimeters
in length and are of an almost uniform silver gray color.
"The mUk fishes are called "Bangos" by the natives and resemble the
These
Mullet, but have only one fin on the back while the Mullets have two.
sometimes reach the size of a meter in length. The milk fish is the most
abundant fish in the Manila market. Frequently during protected rough
weather
it is
the only variety obtainable."
In selecting fish, choose those only in which the eye is full and proThey
minent, the flesh thick and firm, the scales bright, and fins stiff.
should be thoroughly cleaned before cooking.
11
FISH
12
BAKED
FISH
with a nicely prepared stuffing of rolled cracker or stale
Fill the fish
bread crumbs, seasoned with butter, pepper,
Sew
salt, sage, etc.
up.
Bake
basting often with butter and water.
fish slowly,
FISH STUFFING
1 teaspoon chopped onion
1 eup bread crumbs
14 teaspoon salt
1 teaspoon chopped parsley
%
^
teaspoon pepper
1 teaspoon capers
cup melted butter
1 teaspoon pickle
mix
well
BAKED
FISH
Sauce
Dressing
4 hard boiled eggs, chopped
4 eggs, hard boiled

cup vinegar
fine
1 cup bread crumbs

salt
and pepper
1 tablespoon butter
to taste
pinch of parsley
and pepper to taste
salt
chopped onion
Clean, dry well, and
dressing
Put
in.
When
ing by basting.
fill
Tie well with cord to keep the
with dressing.
baking pan with a
in
little
sauce of eggs, vinegar, butter, pepper and
then pour over the
water; keep moist while cook-
done put on a platter and clip the string.

Let
salt.
it
Make
cook until thick and
fish.
BOILED FISH
Put
will
fish into cold
water and set on the
break before the inner part
is
done.
fire to
cook gently, or the outside
When
boiling fish
add a
little
vinegar and salt to the water, to season and prevent the nutriment from
being drawn out. The garnishes for boiled fish are parsley, sliced beets,
lemon, or sliced boiled eggs.
CREAMED
FISH
Cream Sauce
2 cups cold
fish
1 cup cream sauce

salt
1 tablespoon flour
and pepper to
taste
1 cup milk or cream
squares of buttered toast
Shred any
sauce.
left
OTer
fish,
Stir until smooth.
taking out bones and skin
You can
then mix with hot
serve on squares of buttered toast, or
put in a deep dish, cover with bread crmnbs, and brown.
Sauce
Cook
Mix butter and flour
until thick
and smooth.
into smooth
Poor over fish.
paste.
Add
milk or eream.

CREAMED
13
FISH
Mrs. G. E. Seybolt.
1 tablespoon butter
1 level teaspoon salt
1 tablespoon flour
1 salt spoon pepper
%
Rub
from
pint milk
1 pint cooked fish
Add
together butter and flour.
Add
fire.
salt
Stand
this
shells,
potato cases, or in a potato border.
Take
Stir until boiling.
milk.
and pepper and cold cooked
picked into flakes.
fish
over hot water until thoroughly heated.
Serve on
toast, in
pate
FRIED FISH
Season with
beaten egg.
ficient to cover.
it,
and
it
salt
and pepper.
Dredge with
If the fat
is
very hot, the
fish will
When browned
will be palatably cooked.
fry without absorbing
on one
and brown the other; draining when done.
in the fat
Brush over with
flour.
Roll in bread crumbs, and fry in hot lard or drippings suf-
side,
turn
it
over
Serve with tomato
sauce, garnished with sliced lemons.
SCALLOPED FISH
IN
RAMEKINS
Mrs. J. B. Bodgers.
V2 onion
1 medium can fish-flakes
white sauce
2 hard-boiled eggs
Pick over can of
fish-flakes.
Chop onion and
Miz
eggs.
with rich white or cream sauce. Bake in ramekins.

with buttered bread or cracker crumbs.
together
all
Dust top of each
CREAMED CODFISH
1/2
pound
dash of pepper
salt codfish
1 egg yolk
1 tablespoon butter
1 tablespoon flour
%
Pick
apart
codfish.
night in cold water.
thoroughly
"Wash
Next morning,
cook below the boiling point for

ter
and
and the
teaspoon salt
pint of milk
flour together.
codfish.
Add
five
milk.
drain,
minutes.
in
two
waters.
Soak
Drain and press.
Stir until boiling.
Add a
salt,
Rub
but-
dash of pepper
Cover and stand over hot water ten minutes.
beaten yolk of an egg adn
over
cover with boiling water and
Add
and serve with plain boiled potatoes.
the
FISH
14
SALT CODFISH WITH MACARONI

Mrs. G. E. Seybolt.
2 ounces macaroni
1/2
pound boneless
I/2
1 tablespoon flour
and
into
tablespoon grated onion
\i
1 tablespoon butter
Break macaroni
pint strained tomato
1/2
codfish
teaspoon salt
1 saltspoon white pepper
two inch lengths.
boil rapidly for thirty minutes.
Throw them
cold water; then cut in piee&s half inch long.
and cover with cold water.
Bring just
again with boiling water, and
Add
together butter with flour.

Stir
until
let it
Wash
fifteen
five
minutes in
codfish, cut into dice
to the boiling point.
stand for
Drain.
Cover
Rub
minutes, then drain.
strained tomato, onion, salt and pepper.
Add macaroni and
boiling.
into boiling water
Blanch for
Drain.
fish.
Stand over hot water
five
miutes and serve in a heated dish.
CODFISH BALLS AND CODFISH SOUFFLE
pound
1 saltspoon pepper
salt cod
1 pint mashed potatoes
2 egg yolks
1 rounding tablespoon butter
Pick apart salt

drain.
Cover with
and press; add hot
mix thoroughly and
bread crumbs
cod, cover with cold water, bring to boiling point
boiling water again and let stand five minutes;
and
drain
mashed potatoes, butter, pepper and the yolk of eggs;

form balls, dip in beaten egg, roll in bread crumbs and
fry in deep, hot fat.
Serve plain with tomato sauce.
Persons who do not eat fried foods may change the recipe into codfish
souffle by adding the well beaten whites of the eggs and baking the mixture
a golden brown.
FISH CHOWDIER
pound of white fish
3 medium size potatoes
salt
1 large onion
celery seed
1 pint boiling water
tomatoes
pepper
1 pint of milk
1 tablespoon butter
powdered thyme
Wash and
potatoes.
Chop
cut in squares any white

fine the onion.
Put
Pare and cut into dice

bottom of the kettle a layer
fish.
in the
fish, then tomatoes.

Add a teaspoon of
teaspoon thyme, a saltspoon of salt, a dash of pepper, 1/2 teaspoon celery seed, and so continue until the materials are all used. Have
the top layer potatoes.
Pour over a pint of boiling water, cover the kettle
and cook over a moderate fire, without stirring, for twenty minutes.
Meantime heat milk in double boiler, take the chowder from the fire and
cover the top with crushed water crackers, pour over the milk, add butter,
of the potatoes, then a layer of
onion,
1/2
cut in bits, and serve.
THEMANILACOOKBOOK
FISH
15
rISH
16
Add
to the liquor
tin it thickens.
from salmon
milk, flour, egg,
little salt,
and
boil
the loaf, pour the sauce over slices, and garnish
Sliee
with bits of parsley and slices of lemon.
STEAMED SALMON
Mrs. Quinan.
Salmon loaf
Sauce
1 can salmon
oil
1 tablespoon butter
1/2
1 teaspoon catsup
3 eggs
1/2
cupful cracker crumbs

salt,
from can salmon
cup water
1 teaspoon corn starch
pepper and parsley
Remove bones and skin from salmon and rub
Add
eggs and mis with salmon.
Pack
parsley.
in buttered
Sauce for above
it.
Beat up
mould and steam one hour.
Cook until thick the
half cup water, the catsup and corn starch.
WHITE
butter into
cracker crumbs with salt, pepper and
oil
drained from salmon, one-
Serve hot.
FISH IN PIMIENTO CASES

Rosamund Lampman.
1/2
pound of white
fish
Suuce
or halibut
dash of cayenne pepper

1 tablespoon flour
whites of 4 eggs
.1
pimientos
1 tablespoon lemon juice
cup hot water
1 egg yolk
cup shrimps
1/2
1 saltspoon salt
pepper
Cook white
fish,
or halibut, in salted water, then drain and rub through
Season with a few grains of cayenne pepper and lemon
a sieve.
then add cream sauce.

of eggs.
juice,
Blend thoroughly, and fold in the beaten whites
Butter individual moulds and line with pimientos.
Fill with the
mixture, and stand moulds in pan of hot water.

Cover tops with buttered
paper, and bake in a moderate oven for twenty minutes. Unmould on a
hot platter.
To make
Stir
Garnish with parsley and serve with shrimp sauce.

the sauce
and cook
juice.
until
Melt
smooth.
butter,
Then add the yolk of an
and cut into pieces.
add
Season with
egg.
flour,
and gradually hot water.
salt,
a dash of pepper, lemon
Reheat and
stir in
shrimps,
mashed
SHELL FISH
CRAB WITH RED PEPPERS
From
4 eggs
Philippine Education.
1 cup milk
2 tablespoons bread crumbs

tablespoons pimientos
1%
1 cup crab meat

teaspoon salt
4 tablespoons butter or lard
1 teaspoon lemon juice
a bit of nutmeg
BoU the crabs and take

Chop the -n^hites and mash
the meat
from the
the yolks.
shells.
Mix with
BoU 4
fine soft
eggs hard.
white bread
crumbs and chopped red peppers (the canned pimientos). Melt but do
not brown butter or lard stjr in the eggs, add slowly milk, and lastly cral)
meat. Whan hot, put in salt, nutmeg, and lemon juice. Serve at once
on toast or with rice.
;
DEVILED CRABS
6 crabs
juice of 1 lemon
bread crumbs
3 hard boiled eggs
as
walnut
and pepper to taste
butter, size of
salt
Pick the meat from boiled crabs and cut into fine bits. Add one-third
much bread crumbs, chopped eggs, the juice of one small lemon, salt and
pepper, and butter the size of a walnut.
Clean the shells well and
fill
with the mixture; place bits of butter
over the top and brown in the oven.
Snow
potatoes
made by pressing hot
boiled potatoes through a potato
strainer, are nice to serve with the above for either luncheon or dinner.
OYSTER COCKTAIL
Mrs. E. P. Kincaid.
1 teaspoon grated horse-radish
1 pint raw oysters
juice of 1 lemon
1 cup tomato ketchup
tobasco sauce to taste
1 teaspoon Worcestershire sauce
Take
oysters,
ketchup, Worcestershire sauce and grated horseradish,
the juice of a lemon and enough tobasco sauce to
make very
hot.
Put in
glasses and place on ice to cool.
OYSTER COCKTAILS
as many peppers as needed
oysters
1 tablespoon tomato catsup
IN
PEPPERS
dash paprika
shredded cabbage
French dressing
1 teaspoon horseradish
1 teaspoon prepared mustard

6
drops Worcestershire sauce
Selected bullnosed peppers, one for each gêst, slice off stem end and
remove
all
seeds and white membrane.
Fill with oysters
and a sauce made
of catsup, horseradish, mustard, Worcestershire sauce, ajid a dash of

paprika. Set each pepper in a wreath of shredded cabbage with French
dressing.
17
SHELL FISH
18
DEVILED OYSTERS
50 oysters
1 tablespoon butter
1 pint liquor and milk
2 egg yolks
1 tablespoon flour
1 tablespoon celery
and cayenne pepper
salt
Wash and
Shake them over the fire until the giUs cur!.

Chop the oysters fine. Rub together flour and
Add enough oyster liquor and milk to make a pint. Stir until
drain oysters.
Drain, saving the liquor.

butter.
Add
boiling.
the oysters, the yolks of eggs shghtly beaten, salt,
of cayenne, and chopped celery.
Turn
into a baking dish,
a dash
cover thickly
with soft bread crumbs, and bake in a quick oven about ten minutes.
FRICASSEE OF OYSTERS
50 oysters
1 teaspoon salt
1 pint liquor
cayenne pepper
and milk
2 egg yolks
2 tablespoons flour
4 tablespoons cream
parsley
Drain and wash oysters.
Add
liquor.
to
in a saucepan.
salt,
it
Mix.
Add
liquor
until the gills curl.
make a
pint.
Drain, saving the
Put butter and flour
and milk, and stir until boiling. Add

Heat over hot water. Beat the
cayenne pepper and the oysters.
yolks of eggs with cream.

the
Cook
sufficient milk to
fire,
of toast.
and serve on
Stir
them quickly
into the oysters.
Take from
toast, or in a dish, garnished with triangular pieces
Sprinkle finely chopped parsley over the top.
OYSTER GUMBO
1 chicken
1 quart
1 sliced onion
1 teaspoon salt
1%
stock
1 teaspoon paprika
pints water
1 quart
chicken
young okra
dash cayenne
50 oysters
Prepare a chicken as for fricassee.

half pint of water and bake
slices;
until tender.
Put in baking pan.
Wash and
Add
onion,
cut okra into thin
put in a saucepan, add pint of water and cook slowly for half hour.
Lift the chicken to a soup kettle.
Add
chicken stock or boiling water.
Simmer gently for twenty minutes. Add salt, cayenne, paprika. Add
okra and oysters, Cover the saucepan, cook for five minutes, and send
to the table.
19
OYSTER STEW
50 oysters
salt
1 quart milk
Drain,
wasb and drain
ters.
Take from the
ter crackers.
again, good, fat oysters.
Heat milk
until the gills curl.
and pepper
in
Add
fire.
Add
double boiler.
fire
hastily to the oys-
pepper and butter.
salt,
If thickening is liked,
Shake over the
Serve with oys-
rub one tablespoon of butter and one
of flour together and add to the milk.
NEW ORLEANS JAMBALAY

36 fresh shrimps
thyme
1 onion
parsley
1 cup rice
pepper and
Boil shrimps.
rice well
bay leaf
1 tablespoon lard
washed
When
to the
Flavor with thyme, bay
enough water
to cover.
the shrimps and serve.
cold peel.
onion.
Let
leaf, parsley,
Cut onion
it
fine.
Fry
salt
in lard.
Add
fry brown, stirring constantly.
pepper and
Let boil until the rice
is
salt.
When
well cooked.
brown, add
Mix with
ADDITIONAL RECIPES
20
SAUCES for FISH and MEAT

DRAWN BUTTER
%
Cut up butter and mix with
same
Then
let
oily.
much
flour.
rest
till it
Place in saucepan and add hot water.
in boiling water.
direction, tiU butter
pan
cup ô^ water
flour
Cover the pan and place

in the
pound fresh butter
1 tablespoon
is
boils up.
Move pan around
entirely melted
If set
continually
and begins to simmer.
on too hot a
fire,
contents will be
not well mixed, the butter and flour will be lumpy.
Avoid too
water.
EGG SAUCE
2 hard-boiled eggs
2 tablespoons flour
eup warm water
Stir flour
chopped eggs.
Pour a
and butter
Do
over
little
not
fish
let
1 piut boiling water
together.
Gradually add the boiling milk, then
sauce boU, but keep just under boUiug point.
and serve rest separately.
FISH SAUCE
Mrs. G. E. Seyholt.
1 pint drawn butter
6 hard-boiled eggs
1 tablespoon pepper sauce
To drawn
hard-boiled
lemon
sliced
or Worcestershire sauce
salt
butter add pepper or Worcestershire sauce, a
eggs
chopped
fine.
Pour over boiled
fish
little salt
and
and garnish with
sliced lemons.
HOLLANDAISE SAUCE FOR FISH
cayenne pepper
juice leman
2 egg yolks
teaspoon salt
cup boiling water
juice
Cream
lemon
the butter and the yolks, lemon juice, salt and pepper.
Place
the bowl in a dish of hot water on the stove, and beat the mixture with an
egg beater one minute.
Add
of consistency of custard,
it is
the boiling water, beating
all
the time.
When
done.
21
SAUCES FOR FISH AND MEAT
22
12
MUSHROOM SAUCE
mushrooms
% tablespoon lemon
tablespoon butter
% teaspoon salt
tablespoon chopped onion
juice
cup hot water or stock
1 tablespoon flour
Melt the butter, and

hot water or stock, a
and mushrooms.
stir into
it
the flour
Then pour
and onion.
and cook long enough for the mushrooms
Stir
thoroughly heated, and
jii.st
in the
Put through a strainer and add
at a time.
little
to
salt
become
before .serving add lemon juice.
OYSTER SAUCE
1 pint
1
2 tablespoons cold butter
oyster.^
cayenne and
cup milk or cream
1 tablespoon
Heat oysters
the oysters into a
in their
warm
pinch of cayenne and
and add
to the oysters.
own
dish.
salt.
salt
flour
liquor until they begin to ruffle.
Add
to the liquor the
Skim
Thicken with flour stirred to a paste.
Served with
fish,
out
milk or cream, butter,

Boil
up
boiled turkey or white meats.
TOMATO SAUCE
1 quart tomatoes
1 ounce butter
1 slice onion
1 talilespoon flour
2 cloves
pepper and
salt
Boil together for twenty minutes
pepper.
Strain through a sieve.
stir in flour until
with
beef.
it,
and
it is
tomatoes,
mixture browns and froths a

ready for the
onions,
cloves,
Melt butter in another pan.
table.
little.
Mix
As
salt
and
it melt.s.
the tomato pulp
Excellent for mutton chops or roast
ADDITIONAL RECIPES
23
MEATS
If meats, poultry, flsh or any other articles of food,
are thawed by putting into
warm water
be spoiled and rendered unfit to eat.
when found
or placing before the
Immerse them
fire,
frozen,
they wUl
in cold water.
should be done as soon as they are brought from market, so that they
have time to be well thawed before they are cooked.

boiled has been frozen, put in cold water.
24
If meat that
is
This
may
to be
25
TO MAKE TOUGH MEAT TENDER

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

over the meat.
placed in kettle, spread butter
first
After removing the meat, add a
little
water and thicken
slightly with flour.
ROAST BEEF
beef
salt
flour
and pepper
1 cup
Best cuts for roasting are:
back of rump (for large family)
One
the meat
or
first
three ribs.
essential point in roasting beef is to

is
put
in, as this
water
boiling
or middle sirloin (for small family);
tip
have the oven well heated when
prevents the escape of the juices.
Place your rib or loin roast in a dripping pan and baste

Set in the oven.
butter or suet fat.
When
pings.
Baste frequently with
it
well with
own
its
drip-
partly done, season with salt and pepper; then dredge with
sifted flour to give
drippings from
it
a frothy appearance.
Add
all fat.
Remove when
Boil
teacupful of boiling water.
Skim
done.
a tablespoon of sifted flour, a
little
up once and serve hot
the
pepper and
in a gravy boat.
Seven or eight pounds require about two hours.
POT ROAST
flour
3 pounds beef rump or topside
salt
and pepper
to taste
1 small onion
The beef must not be too

sufficient water to cover
stewed an hour,
a
little
let it
onion
salt
if
it.
fat.
and pepper.
liked.
nearly boil away.
Wash and
put
Set over a slow
it
fire
into a pot with barely
and after
Then stew slowly
Do not replenish
When tender, pour
water
the
it
has been
until tender, adding
at
the
last,
but
the gravy into a bowl; put a
butter in the bottom of the pot; then dredge the meat with
large
lump of
flour
and return
ing.
Remove
it
to the pot to
the fat
in a large spoonful of
brown, turning
from the gravy and pour

flour,
wet with a
minutes and pour into a gravy dish.
little
it
it
water.
Serve hot.
often to prevent burnin with the meat.
Let
it
boil
Stir
up 10 or 15
MEAT
26
BEEF A LA MODE
Mrs. Agatha Cook.
4 pounds round of beef
pound fat
salt
2 bay leaves
^4 teaspoon mace
pork
2 small onions
6 small fresh carrots

6
2 tablespoons cider vinegar
peppercorns
%, pound suet
Have butcher skewer beef and
the roll with stout twine.
tie
Make
or six incisions and thread them with salt pork, carrots, peppercorns,
five
mace, onions and bay leaves.
Pour over
Cover the vessel and
all
stand
let
all
two tablespoons cider vinegar.
(On top of
night in a cool place.
refri-
By
milk and butter.)
morning the seasoning will have permeated the meat. Then cook as a pot
roast.
Pour off the juice that has drawn during the night and start roastgerator
may
do, but not inside, as
it
will affect
ing with small piece of suet. When this is sizzling hot, put in meat with
suet, and after the meat has browned on both sides, add little by little
more
Simmer slowly
the juice.
maining
juice.
Hominy
meat
until the
tender and
is
let
cool in re-
it
boiled very dry goes well with this meat,
which
is
better served cold.
BEEFSTEAK
beef
salt
and pepper
butter
The
best cuts for beefsteak are porterhouse, sirloin,
thii'd cuts
Have
and second and
from round.
the frying
pan very
Rub
hot.
Place your steak in pan.
in butter.
over the bottom with a rag dipped
Turn, season with
salt,
pepper and
butter.
BEEFSTEAK WITH ONIONS

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

beefsteak
3 ounces butter
1 quart oysters
1 tablespoon sifted flour
Put oysters with very

come
to
boil one
boil,
little
of the juice into stew-pan.
remove the scum.
minute until
it
thickens.
Stir
in
Pour over
When
butter mixed with flour.

the steak.
Serve hot.
they
Let
27
ROAST STEAK
Mrs. Fox.
II/2
beefsteak
teaspoon salt
onion
1 teaspoon pepper
teaspoon butter
Put a very
pan
thick piece of steak into the baking
Add pepper and
salt,
onion and butter.
in boiling water.
Roast one hour
if
wanted well
done, or less time if preferred rare.
SCALLOPED STEAK
Mrs. G. A. Miller.
beefsteak
onions
potatoes
butter
Alternate layers of steak chopped fine with layers
Season each layer and add a piece of butter.
onions.
and
of potatoes
Over
all
pour stock
Bake.
or water.
STUFFED STEAK
Mrs. F.
round steak
2 cups dry bread
cup boiling water

salt and pepper
11/2
Make
Put
steak.
let
it
stuffing
herbs,
butter,
of
egg;
brown
in pot to
beat
teaspoon mixed herbs
together;
as for pot roast;
simmer one and one half hours
Round
Buskirk.
1 egg yolk
by pouring over bread V2 cup
yolk
W. Van
1 teaspoon butter
boiling water;
and
salt
mash; add
pepper;
put
in
add one cup boiling water;,
then roast in oven one half hour.
steak not essential but preferable.
BEEFSTEAK PIE
Mrs. C. H. Smith.
sirloin
1 onion
salt
and pepper
few
slices
bacon
mushrooms, or oysters, or kidneys
Chop
the flank end of the sirloin rather coarsely.
and simmer
until the juice
is
extracted, adding
Rub
Cut the tenderloin into thin
slices crosswise.
side of an onion, if desired,
and dust with a very
slices
the meat.
of
the broth.
with crust.
few mushrooms.
Add pepper and

(Oysters
salt;
with cold water

if
necessary.
the slices with the cut

little
pepper.
and put a layer of them into a small buttered baking
tiny pieces of bacon and a
rest
t'o\-er
more water
Pour some of
dish.
Roll the
Add some
the broth around
then another layer of beef rolls and the
may
be used with this
if
desired.)
Cover
MEAT
28
This pie can be made with kidneys in the place of mushrooms and
bacon by preparing the kidneys as for any stew and using them with the
The English always use them with
beefsteak.
making the
crust of suet, flour, salt,
their
famous beefsteak
pie,
water and egg; and steaming for two
hours or more.
CRUST
Vi cup butter
2 cups flour
teaspoon salt
cup cream
1 teaspoon baking powder

Sift together flour, salt
ter.
Mix
lightly with
and baking powder.
Chop
into this the but-
enough cream to make a moist dough
half cup will be needed).
Turn onto a board, and pat out
to
than one
(less
baking
fit
dish.
Puncture top and bake 45 minutes.
LIBERTY STEAK PIE

Mrs. Ryan.
3 eggs
1%
salt
pounds beefsteak
1 pint milk
onion
2 tablespoons flour
parsley
Chop beefsteak. Add a little

Bake one hour in a quick oven.
onion, parsley, milk, flour
salt,
and
eggs.
MEAT BALLS
salt
beef (topside or sirloin)

Select a thick piece of topside or sirloin,
with the grain of the meat, leaving

this
pulp into
frying pan.
balls
and with a
dull knife scrape
the stringy white fibre behind.
all
Roll
Have a clean, smooth

brown then lay in four
about the size of small marbles.
Sprinke a little salt in it shake until

and with a spoon keep them rolling and turning for just a
;
balls at a time,
minute or two.
The
salt gives
rare inside and delicately
them a
brown
delicious flavor, while they will be
outside.
Prepared in
this
way
they can
be digested by the weakest stomach.
BEEF LOAF
3 pounds lean beef
1 tablespoon black pepper
1 dozen butter crackers
1 tablespoon salt
4 eggs
Chop beef

finely.
Add
crackers, eggs beaten, pepper, salt
Mix
thoroughly, mould into two bricks, and bake like a roast.
this
makes a very
desired.
nice dish for tea.
A.
very
little
sage
may
and
butter.
Sliced cold
be added,
if
29
KIDNEY STEW
chopped parsley
1 kidney
1 onion
Wash
salt
the blood.
size of
Wash
a walnut.
when necessary
boiling water
to
teen minutes before removing
and stand over night
into small pieces the size
fire.
convenient.
if
a covered
in
about
salt
flour
little
fif-
Let the kidney cool in the
Take kidney from juice and cut
of lima beans.
Return to
add chopped
juice,
onion, salt and pepper to taste, and boil slowly until thoroly done.
with a
Add
Take off the scum.
keep the meat covered, and
from the
mem-
all
again and squeeze out
More than cover with hot water and simmer slowly
stew-pan two or three hours, until nearly done.
juice
to taste
kidney thoroly, pulling off the thin skin and removing
Cut into pieces the
brane.
and pepper
mixed with water or milk.
Add chopped
Thicken
parsley and
serve with rice.
ROAST MUTTON
salt
mutton
butter
Wash and
water to baste
dry with a clean cloth; lay in dripping pan and add a

with at
it
first;
afterwards baste with
in roasting about 12 minutes to a pound, if fire
When
begins to roast well, salt and pepper.
it
quarter of an hour before you think

baste with butter.
brown
and pepper
four
Skim
the
it
is
its
own
gravy.
strong as
little
Allow
should be.
it
Baste often; and about a
will be done,
dredge with flour and
gravy well and thicken very slightly with
Serve with currant jelly or other tart sauce.
flour.
LAMB STEW
3 pounds lamb (fore-quarter)
salt
put
pork
raw potatoes
salt
and pepper
2 onions
milk
flour
short biscuit dough
Cut up the lamb into small pieces removing the fat.

over the fire, with just enough cold water to cover
it
heat gradually.
It should
Wash
it
it
well,
well
and
and
let it
stew gently until partly done; then add a few
thin slices of salt pork, one or two
onions sliced, salt and pepper and

two or three raw potatoes, cut up into inch pieces. Cover it closely and
stew until the meat is tender. Drop in a few dumplings, made like short
biscuit,
cut
gravy with a
out
very small.
little
Cook
fifteen
flour moistened with milk.
minutes
longer.
Thicken the
MEAT
30
VEAL LOAF
11/2
pounds veal
Mrs. G. A. Miller.
1%
pounds pork
3 crackers
2 eggs
cup cream
salt to taste
pinch of sage
Use
food
sage.
less
chopper.
Mould
pork and more veal
Add
eggs,
into a loaf
cream,
if preferred.
cracker
Put veal and pork through
crumbs,
little
onion,
salt,
and
and bake.
BREAKFAST SAUSAGE
1
pound
lean veal
Mrs. C. H. Smith.
Cream sawie
%^ pound Swift premium bacon
teaspoon butter
14 teaspoon pepper
tablespoon flour
1/2
teaspoon powdered sage
cream
bacon grease
Grind veal and bacon
in a beef chopper.
Add
salt,
pepper and
sage.
I'orm into balls and fry in bacon grease. Serve with cream sauce made by
adding butter, flour and cream to the bacon grease.

with flannel cakes for breakfast.
Delicious
when used
ADDITIONAL RECIPES
31
POULTRY
FRIED CHICKEN
Mrs. Ben F. Wright.
1 chicken
1 teaspoon butter
1 teaspoon lard
salt
flour
Wash
the chicken thoroughly before cutting.
Have
to cool.
Afterwards lay in a pan
a thick, iron, frying pan piping hot.
Put in a spoonful
each of lard and butter.
Fry the chicken very quickly until brown, then

add .just enough hot water to moisten and steam. Set back on the stove,
cover very tighly and steam until tender an hour or more as required.
Add
salt just in time to let
The top may
penetrate well before serving.
it
be dredged with flour just before adding the water.
FAVORITE CHICKEN STEW

From
1 cup ripe tomatoes
2 small chickens
1 cup rice
salt
and pepper
pound fat pork

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

salt
Sort,
and pepper to
wash and soak the
chicken with salt
if liked
taste
rice in
water for one hour.
and pepper and fry
until
light
Dress and joint
brown.
Remove
the
chicken from frying pan, saute minced onion and bruised garlic until
Add the tomato, fried chicken and just enough boiling

clear and tender.
water to moisten and steam the rice. Add the rice, and chopped pimiento
ajid
cook slowly
Add peas
pepper.
Watch
closely to prevent burning.
Season to taste with
Serve the mixture on a hot platter, garnished with
boiled eggs.
32
until the rice is done.
ten minutes before dishing.
slices
salt
and
of hard-
33
BONED CHICKEN
1 chicken
14 teaspoon black pepper
% kilo fresh pork

% kilo beef or chicken meat
1 teaspoon sage, crushed and sifted
1%
cup bread crumbs
teaspoons salt
stock or milk
Select a young chicken.

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

hot.
It
remove the wings and
may
be served cold or
GIBLET GRAVY
Place giblets and neck in a small stewpan, cover with cold water and
bring to boiling point. Let cook until tender. Remove from stewpan,
and chop. Save water in which they were cooked.
Pour off the liquid in paai in which chicken was roasted. Skim off
three tablespoons of fat from this liquid, add three tablespoons flour, and
brown.
cook
until
Cook
five minutes,
Add a cup of the broth in which giblets were cooked.

season with salt and pepper to taste.
POULTRY
34
ROAST TURKEY
salt
lard or butter
Stuff the breast
first,
but not too
The body should be stuffed rather

or butter
it
it
or
full,
will burst in cooking.
it
Sew
than the breast.
fuller
Rub thoroughly with
ings with strong thread.
lard
and pepper
turkey
stuffing
salt
Place in a hot oven at
over the breast.
graduate to a moderate heat until the turkey
is
the open-
and pepper, then

first,
then
done, allowing about
twenty minutes for each pound and twenty minutes additional. Boil the
giblets until tender in a separate vessel.
Chop fine and add to gravy.
PLAIN STUFFING
bread
melted butter
1 egg
onions
Use bread
a day old.
at least
enough melted butter to have
it
Crumble
fine,
mixing
in
one egg and
crumble and be moist in the hands.
Sea-
son highly with salt and pepper.

or Additional flavoring of
a
or
little
thyme
powdered sage or chopped raw
liver,
onion and
is delicious.
Mushrooms and
oysters,
chopped
fine
and added
to the dressing, are
good.
or
seasoning of chopped celery, apples, raisins and parsley
may
be
substituted.
CHESTNUT STUFFING
and pepper
2 quarts large roasted chestnuts
salt
1 ounce butter
1 teaspoon olive
Mash
chestnuts,
one teaspoon olive
add melted
butter,
pepper and
salt,
oil
and, if desired,
oil.
or
1 pint chestnuts
1 pint sausage meat

1 teaspoon powdered sage
ROAST DUCK
butter
1 duck
flour
Pick, draw, clean thoroughly, and wipe dry.
Cut the neck close to
the back; beat the breastbone flat with a rolling pin;

legs securely
and
stuff.
tie
the wings and
35
STUFFING
2 onions, chopped
crumbs
3 pints bread
1 teaspoon sage
6 ounces butter or
part butter and part
Do not
in
stuff very full; sew
and the fat
nearly done baste with butter and a
from twenty-five
firmly to keep the flavor
up the openings
Place in a baking pan with a
out.
to thirty minutes
full
little
water; baste fre-
may
be nicely browned.
little flour.
Young ducks take
quently with salt and water; turn often that
When
teaspoon black pepper
1 teaspoon salt
pork
salt
it
grown, an hour or more.
Serve
with jelly or tart sauce.
ROAST GOOSE OR ROAST DUCK WITH CHESTNUT

STUFFING
goose
1 teaspoon butter
1 onion
1 tablespoon currant jelly
1 orange
Select a
young plump or duck; mince the
giblets with
a spoonful of
fresh butter and a small onion.
Add
to
gravy a tablespoon of currant
jelly
and juice of an orange.
STUFFING
1 pint large Spanish chestnuts
fresh butter
2 teaspoons milk
salt
Boil chestnuts; peel and

milk.
mash with
and pepper
fresh butter, pepper and salt and
Stuff the goose with this.
TURKEY AND OYSTER
PIE
Elimbeth W. Morrison.
turkey
biscuit crust
brown sauce
onions
oysters
turkey dressing
lemons
gi'een parsley
and
sliced
For the day after Christmas this will be found a delicious substitute
for the usual cold turkey. Use only the roughest pieces, reserving ths
best for luncheon some other day.
Make a rich biscuit crust; roll out one-quarter inch thick and line an
earthen dish. Have ready a thick brown sauce seasoned well. Put a layer of
parboiled onions cut very thin, turkey dressing,
sauce.
Cover with dough and bake.
slide onto
if
When done
there
slip
is
any
left,
and
spatula under pie,
a hot dish, garnish with green parsley and sliced lemons.
ADDITIONAL RECIPES
VEGETABLES
BAMBOO SHOOTS
Select a fresh crisp shoot; cut into thin slices, then into small pieces.
Soak
Put into cold

Pour off the water and boil for
ten minutes.
Change the water again and boil until tender. Unless the
water is changed many times, the bamboo is bitter.
in cold
water four hours, changing the water twice.
water and allow
come
to
it
to
boil.
SAUCE FOR BAMBOO

cup hot milk
.1
and pepper to taste
salt
1 cup water in which
was
tablespoon flour
bamboo
boiled
Boil until thick, milk, butter, flour, salt and pepper, and one cup of
water
in
which the bamboo was
Beat
boiled.
until
smooth, then pour
over the bamboo and serve hot.
BAMBOO GULAY
(greens)
Eduviges Medina.
Take bamboo sprouts from a few inches to a foot high and remove
Take the inside and scrape very fine or cut into very thin
slices.
Put into boiling water or eocoamit milk and boil thirty or forty
minutes. If liked, bacon or any dry meat can be boiled with it, or it can
be served with butter, salt and pepper.
the outside.
FRIED BANANAS
Juan Cabrera.
3 bananas
cup flour
Use the banana

three bananas.
flour, milk
4 tablespoons milk
and a
salt
called
Cut in
"Saba" for
slices
little salt.
frying.
the long way.
Fry
in hot fat.
For four persons use
Dip in a batter made of
Pour over the
fried
bananas
a syrup made of sugar and water.
BAKED BANANAS
6 bananas
3 tablespoons sugar
1 tablespoon lime or lemon juice
Peel and cut bananas into halves lengthwise. Place slices in a shallow
Melt the butter and stir in sugar and lime or lemon juice.
granite pan.
one-half
of this mixture over the bananas. Place the pan in a slow
Pour
oven and bake twenty minutes. While baking, baste the bananas occasionally with the remainder of the syrup mixture.
37
VEGETABLES
38
BEAN AND POTATO PUFF

1%
cups bean pulp
mashed potato
1 cup
and pepper
salt
Blend
all
1 beaten egg
to taste
small onion
and
the ingredients, season with pepper
spoonfuls on a greased
and brown.
cup bread crumbs
1/2
Turn on
Bake
tin.
in
salt
and drop by
a moderately quick oven until puffy
and garnish with parsley.
a platter
LIMA AND KIDNEY BEANS

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

W. Wright.
Mrs. G.
'/a
kilo
kidney beans
2/l0
Yz cup molasses
Wash
kilo fat salt
pork
1 small onion
Soak over
thoroughly kidney or red beans.
cover with boUing water and boil thirty minutes.

taste with salt, molasses,
and one small onion
Drain and
night.
Drain and season to
Add
if desired.
fat salt
pork, and enough boiling water to come to top of beans but not to cover.
Place in
with two very hot disks and bake from four to six hours.
tireless
BOILED BEETS
Wash
carefully.
boil until tender,
and
slip off
with butter,
Do
from one
not cut or pierce.

to
two hours.
the outside skin.

salt,
Put
When
Cut into thin
in
boihng water, and
done, put into cold water
slices
and while
hot, serve
pepper and vevy sharp vinegar.
BOILED CABBAGE
cabbage
salt
Clean the cabbage thoroughly.
an hour
Add
to boil
considerable salt to the water
too long or
with bacon
it
The large drum head cabbage requires
the green savory cabbage will boil in about thirty minutes.
will
if liked.
become watery.
when
boiling.
When
Do
not
let
cabbage
done, drain and serve.
boil
Boil

LADIES'
39
CABBAGE
Mrs.
1 firm white cabbage
G.
E. Seybolt.
3 tablespoons rich milk or
2 eggs
salt
cream
and pepper to taste
1 tablespoon butter
Boil cabbage fifteen minutes, changing the water from the boiling teakettle.
When
all
When
tender set aside to cool.
two beaten eggs, butter, pepper and
salt,
cold,
chop
fine
and add
and rich mUk or cream.
well together, and bake in buttered pudding dish until brown.
very hot.
This dish resembles cauliflower and
is
Stir
Serve
very digestible and palat-
able.
SCALLOPED CABBAGE
cream sauce
cabbage
Chop any
cabbage.
bits of
Make
bread blocks
butter
cabbage that are not used, or use left-over stewed
a cream sauce and mix with the cabbage.
Put a layer
of bread blocks in the bottom of a baking dish, then a layer of cream
cabbage.
Repeat, having the top layer bread.
Place bits of butter over
No
the top and bake in a quick oven for twenty minutes.
odor.
CABBAGE PUDDING
Mrs. M. 0. Fox.
2 eggs
1 cabbage
1 tablespoon butter
1 pint milk
salt
and pepper
to taste
Boil the cabbage until tender and chop
with milk, eggs and
butter,
and pepper and
Place in a baking pan
fine.
salt to taste.
Mix
well
and
bake one-half hour.
CABBAGE WITH TOMATOES

Maria Magno Alvarez.
2 small onions
1 cabbage
3 tomatoes
bit
of garlic
Let a cabbage boil until tender, then cut into small pieces.
gether until cooked, two or three sliced tomatoes, two
and a
bit
of garlic.
cabbage and serve.
Add
salt.
When cooked
Pry
smaU onions
to-
sliced
tender, spread over the
VEGETABLES
40
STEWED CARROTS
carrots
salt
and pepper
flour
milk
Wash and
water enough
Add
a spoon of salt.
Boil slowly until
Drain and replace in pan, with two tablespoons of butter rolled
tender.
and pepper.
in flour, salt
come
Place in
scrape the carrots and divide them into strips.

to cover them.
Add enough
milk to moisten the whole,
let it
a boil and serve hot.
to
BOILED GREEN CORN

Prepare the corn and put into boiling water.
add a tablespoon sugar
to the water, but
no
If not entirely fresh,
Boil fast about twenty
salt.
minutes and serve.
CORN PUDDING
Mrs. M. 0. Fox.
1 pint corn
1 tablespoon butter
salt
2 eggs
1%
Mix
pepper
and pepper
to taste
cups milk
well together corn, well beaten eggs, milk and butter, salt
to taste.
and
Bake one-half hour.
SCALLOPED CORN
1 can corn
1 pint
cracker crumbs
Tnillr
butter
and pepper to taste
salt
Cover the bottom of buttered baking dish with crackers rolled
Add
layer of
com
with bits of butter, salt and pepper.
cracker crumbs and
com
until material
cracker crumbs with plenty of butter.
is>
used up.
Pour over
it
fine.
Alternate layers of
Let the last layer be

one pint of milk and
bake one hour.
CORN CAKES
1 cup corn
1/2
1 cup milk
pinch of salt
Mix
well
com,
cup flour
1 egg
1 teaspoon butter
milk, flour, egg, salt
and butter
into thick batter
fry in small cakes in very hot butter or substitute.

of butter and powdered sugar,
if
so desired.
and
Serve with plenty
41
CREAMED CUCUMBER
Mrs. Marvin Bader.
Use large cucumbers.

in
water
Remove
Cut
seeds.
until tender, then serve with a
1 cup bread crumbs
cooked rice
salt
Pare the eggplant, cut into slices and steam

them through a sieve. Mix
peel tomatoes, press
and bake
Boil
1 beaten egg
3 large ripe tomatoes
gether, season
pieces.
cream dressing.
BAKED EGGPLANT
eggplant
% cup
1 large
small
ipto
and pepper to taste
until soft.
Scald and
the ingredients to-
all
in a well greased dish.
FRIED EGGPLANT
eggplant
1 egg
cracker or bread crumbs
Take
fresh,
butter
purple eggplant; cut into
slices
a quarter of an inch
thick and soak for half an hour in cold salt water.
Dry; dip in cracker
or bread crumbs; then in beaten egg, more crumbs, and fry to a light
brown.
Do not remove from
the water until ready to cook.
STUFFED EGGPLANT
Maria Magna Alvarez.
1 eggplant
2 tablespoons grated crumbs
ham
minced
1 tablespoon butter
%
salt
Out eggplant in two; scrape out
saucepan with a
little
minced
oinion
and pepper to taste

all
the
inside
and put
minced ham; cover with water and
it
in
boil until soft;
drain; add crumbs, butter, onion, salt and pepper; stuff each half of the
hull
add a small lump of butter to each and bake fifteen minutes.

is equally as good as ham, and many prefer it.
Minced
veal or chicken
STUFFED EGGPLANT
%
%
1 eggplant
%
%
cujp
bread crumbs
cup nuts
teaspoon salt
pinch of parsley
small onion
Put the whole egg-plant into boiling water; boil twenty minutes or
Cut in two and scoop out the center, leaving a wall one-half
until tender.
inch thick.
Chop the
parsley and a
little
center, mixing
onion.
it
with bread crumbs, nuts,
salt,
Stuff the eggplant and bake in a moderate
oven for about an hour, basting a few times with butter.
VEGETABLES
42
GREENS
(all
kinds)
Clean carefully through several washings of salt water.

stand in salt water a half hour or
ful of salt
so.
Put
in boiling
Long continued boiling wastes

away any tough stalks. When tender, drain,
boil until the stalks are tender.
the substance, therefore cut
chop them a
little,
and return
pepper and butter.
Vinegar
to the fire lo,ng
may be added
THE LANCA
enough to season with
(bread fruit)
Filipino Friend.
Take the fleshy covering from the lanca seeds and

serving.
if
Put on
This
is
eaten with a
Season with
in boiling water.
salt
boil forty or fifty
and butter before
a good substitute for cabbage and tastes
little
salt,
Serve while hot.
if it is liked.
A
minutes.
Allow to
water with a hand-
much
like
it
vinegar.
LANCA SEEDS
A
Filipino Friend.
The seeds of the lanca are rich and palatable,
either
cooked alone as
a vegetable or used in a dressing for fowl the same as chestnuts.
improve a vegetable salad when chopped and mixed in
They
well.
MACARONI A L'lTALIENNE
macaroni
soup stock
cheese
Simmer
Divide the macaroni into four-inch pieces.
fifteen
minutes
Put the macaroni a saucea strong soup stock, enough to prevent it burning.
in plenty of boiling water,
Drain.
salted.
pan and turn over it

Strew over it some grated cheese; when the cheese is melted, dish. Put
alternate layers of macaroni and cheese; then turn over it the soup stock
and bake half an hour.
MACARONI AND TOMATO SAUCE

Pi-epare as above; drain; arrange neatly on a hot dish, pour tomato
sa\ice over
it
and serve while
hot.
See "Sauces" for the tomato sauce.
BOILED
Put young tender pods
or tin-lined
pan
and serve with
in
OKRA
salted boiling water in granite, porcelain
(iron will discolor

butter, pepper, salt
it).
Boil fifteen minutes;
and vinegar
if
preferred.
remove stems
43
BOILED ONIONS
onions
salt
butter
Peel off the outside ; cut off the ends
them scald two minutes.
put into cold water and
Pour off water; add cold water with a
salt; boil slowly until tender, thirty or forty minutes.
quite dry
pour a
little
When done
let
little
drain
melted butter over them and season to taste.
STEWED ONIONS
onions
salt
1 cup milk
and pepper to taste
1 tablespoon flour
Cook as
boiled onions
stirred to a cream.
Let
Add
drain.
all boil
and
milk, butter, pepper
up at once.
salt, flour
Serve.
SCALLOPED ONIONS
milk or cream
8 or 10 good sized onions
bread crumbs
butter
salt
Take onions,
slice
and
baking dish with onions.
pepper and
almost
full.
salt.
Add
Add more
Cover bottom of buttered
boil until tender.
Add
and pepper
layer of bread crumbs with bits of butter,
onions and more bread crumbs until dish
milk and cream until
full.
Bake twenty minutes or
is
half
an hour.
FRIED ONIONS
salt
onions
and pepper
butter or lard
Peel, slice
nice drippings
salt
and fry onions brown
in equal quantities of butter, lard, or
cover until partly soft
remove the cover and brown them
and pepper.
CREAMED GREEN ONIONS

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

sprinkle in a
little flour,
proceed until the dish
is
Butter a deep dish
thin.
put in a layer
pepper and butter, also onion
if
liked;
another layer of potato and seasoning, and so

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

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

1 pint rich milk.
pinch of salt
3 eggs
cinnamon, cloves, or nutmeg
Grate potatoes on a coarse grater.

ter
W. A.
and
salt; flavor
Add
milk, eggs well beaten, but-
with cinnamon, cloves or nutmeg.
Put
into
a hot
buttered baking dish and cook until done.
BROWNED POTATOES WITH ROAST

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

Form into small balls; dredge
little chopped onion.
with flour; place around roast and bake about twenty minutes before
Peel, cook
pepper and a very
serving.
STUFFED POTATOES
4 large potatoes
salt
1 pint chopped meat
i/2
1 tablespoon grated onion
Wash
and pepper
1 tablespoon grated parsley
potatoes and cut them in halves
cup stock
crosswise; with
a scoop
take out the centers leaving a wall at least half an inch thick.
these shells in a hot oven twenty minutes.
a pint; add
salt,
cup).
with this mixture, rounding
until
brown.
sufficient
meat
to
pepper, onion, parsley; add sufficient stock to
the mixture moist (about

fill
Chop
it
Bake
make
make
Remove the potatoes from the oven;

Dust with bread crumbând bake
up.
luncheon or supper dish.
45
POTATO CROQUETTES
Mrs. G. E. Seybolt.
mashed potatoes
4 tablespoons milk or cream
granting of nutmeg
2 eggs
1 pint
salt
and pepper
bread crumbs
Put cold mashed potatoes in a saucepan; add mjik or cream,

salt, pepper, onion juice and nutmeg; stir and beat untU smooth and hot.
Take from the fire add yolks of two eggs ajid form into cyhnder-shapped
croquettes. Beat the white of one egg and to it add a tablespoon
water; roll the croquettes in this, then in bread crumbs and fry in hot fat.
;
POTATO PANCAKES
Mrs. Agatha Cook.
1 egg
4 or 5 large potatoes
salt to taste
1 small grated onion
Wash,
peel and grate four or five large potatoes with a small grated
onion, one beaten egg
and
salt to
cakes in lard, covered up, as

prevents the fat from being
this
all
taste.
will
Stir well.
make them
over the stove.
Fry
in thin
pan-
nice and crisp and
Always
stir the
batter
again before taking out for the next panful.
POTATO PUFF
Mrs. G. E. Seybolt.
1 pint
mashed potatoes
2 egg whites
cup milk
Put cold mashed potatoes in a saucepan; add milk; stir and beat
Take from fire; fold in the welluntil the potatoes are hot and smooth.
baking
dish and brown quickly in a
in
a
beaten whites of two eggs heap
;
hot oven.
Serve with roast or broiled beef.
CREAMED/ OR HASHED POTATOES

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

Mrs.
pint boiled potatoes
3 tablespoons
Chop cold
and pepper
salt
cream
J. Peterson.
J.
1 tablespoon butter
boiled potatoes rather fine; to each half pint
add three
tablespoons cream, salt and pepper; mix; put a tablespoon butter into
a shallow frying pan, and put
smooth layer; cook slowly
flatten them in a perfectly

brown; fold one half over the
in the potatoes
until a golden
other and turn out on a heated dish.
POTATOES AU GRATIN
cream sauce
cold boiled potatoes

salt
Chop
and pepper
cheese
cold boiled potatoes rather fine; season with salt and pepper;
put them in a baking dish; pour over sufficient cream sauce to just cover;
dust the top with grated plain or Parmesan cheese, and put in a hot
oven
until nicely
browned.
LYONNAISE POTATOES
potatoes
butter
1 onion
salt
and pepper
1 tablespoon minced parsley
Heat butter
Dice potatoes.
until
it
begins to change color
and pepper;
stir
in
a frying pan
fry in
put in the potatoes
and cook about
five
it
one small onion
sprinkle well with salt
minutes, taking care not to break
They must not brown. Just before taking up,

minced parsley. Drain dry by shaking in a colander.
them.
stir in a
tablespoon
Serve very hot.
RUSSIAN FRIED POTATOES

Mrs. C. H. Smith.
Pare potatoes, and keep on paring

pretty
if
nicely done.
It is
necessary
to
in curls.
Fry these
curls.
Very
have fat very hot and plenty of
it.
POTATO STRAWS
Mrs. H. E. Stafford.
Cut potatoes
into co'd
in slices,
then lengthwise to thickness of straws
water for an hour; wipe dry in a towel.
Fry
in hot fat.
put
47
SARATOGA CHIPS
Slice potatoes
as evenly as possible; drop into ice water; have a
few at a time into a towel, shake dry and then
kettle of hot lard; put a
drop into the holing
Stir occasionally
lard.
remove with a skimmer and they

over them while hot.
and when a
brown
light
be crisp, not greasy.
will
Sprinkle salt
BAKED SWEET POTATOES

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

Maria Magna Alvarez.
1 coconut
potatoes
an inch thick. Then fry with

Pour over them a thick syrup
Slice the sweet potatoes one fourth of
coconut
and
or other fat, until brown.
oil,
serve.
To make
Let
pan.
coconut
the
remain until
it
curds from the
it
oil,
grate a coconut and put
curdles,
in
it
and the curds brown.
a frying
Separate the
oil.
BAKED CAMOTES
Boil until soft
Add
little
mash with
a fork
then beat until light and creamy.
hot milk in which a small piece of butter has been melted, salt
and pepper; turn
lightly into a dish
and brown
in the oven.
TO BOIL RICE
1 cup rice
salt
Pick over the rice carefully; wash
tween the hands and rinse

water until ready
when
to be cooked.
it
in
Have saucepan
Boil steadily for twenty minutes
the pan, with
lid off,
warm
waters; then
Each grain
take from
will
remain
let it
it
be-
in cold
of water, slightly salted;
on the back of the stove, where
to allow the rice to dry.
water, rubbing
by degrees
boiling hard, sprinkle rice into water
separated.
warm,
in several
keep particles
to
fire
it is
drain.
Place
only moderately
be separate.
VEGETABLES
48
BAKED RICE
Mrs. M. 0. Fox.
2 cups cooked rice
1 tablespoon butter
cup cheese
1 pint milk
Mix
i/2
and salt. Place

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

6 eggs
1 cup milk
4 tablespoons grated
2 cups of cold spinach
pepper, salt and butter
cheese
bread crumbs
Boil eggs verj' hard; cool and cut lengthwise.

Heat spinach in a
few tablespoons of hot water, and rub thru a colander; mix with pepper,
salt and butter; put in bottom of baking dish.
Lay the halves of egg
about on the spinach and pour over them a sauce made from the milk
thickened and seasoned with
crumbs and
set in oven.
salt,
pepper and cheese.
Cover with bread
Serve when slightly brown.
BOILED SQUASH
Pare squash; take out the seeds; cut it in pieces and stew slowly
from twenty to forty minutes until quite soft, in a very little water.
Drain, squeeze and press well.
Season, when mashed, with salt, pepper
and a very little butter.
BAKED SQUASH
Cut open the squash; take out the seeds and without paring cut into
Place in a moderately hot oven and bake about an hour.
When done, serve the pieces hot, to be eaten with butter like sweet potalarge pieces.
toes.
Squash retains
its
sweetness this
way
better than
when
boiled.
49
TOMATOES FRENCH FASHION

small solid tomatoes
% pint milk
1 rounding
tablespoon butter
salt
1 tablespoon flour
Scald and peel small solid tomatoes.
made by rubbing
and pepper to taste
bread crumbs
To each six, allow cream sauce

Add milk, stir imtil boiling,
togetber butter and flour.
season with salt and pepper.
Put a tablespoon of sauce
in the
bottom
of a custard cup ; put in a tomato and cover with another tablespoon sauce
dust top with bread crumbs
bake
in
stand the cups in a pan of boiling water and
moderate oven for half an hour.
Serve in the cups.
SHIRRED EGGS IN TOMATOES

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

salt to taste
Beat eggs without separating until well mixed. Add tomato, salt
and cayenne. Put butter into omelet pan; when hot add egg mixture;
shake until set fold and turn the omelet out on a platter.
;
STUFFED TOMATOES
Mrs. George Meyer.
1 level teaspoon salt
tomatoes
1 pint bread crumbs
1 tablespoon chopped parsley
pepper to taste
2 tablespoons
melted butter
1 tablespoon grated onion
Cut off a slice from the stem end of the tomatoes; scoop out seeds
and a portion of hard centers. Mix bread crumbs, parsley, onion, salt,
pepper and butter; stuff into tomatoes, heaping slightly. Stand them
in a baking pan add half a cupful of water and bake in a slow oven for
three quarters of an hour, basting once or twice with a little melted butter.
;
VEGETABLES
50
STUFFED TOMATOES
Mrs. G. E. Seyholt.
4 large solid tomatoes
cup rice
1/2
pint pecan nuts
bread crumbs
Cut tomatoes into halves.

rice twenty minutes; drain
stuff into tomatoes.
slowly for an hour.
brown sauce made
Scoop out the centers and seeds.
and add nuts,
salt
and onion
Boil
Mix and
juice.
Dust the tops with bread crumbs and bake very
Do
not allow them to cook to pieces.
Serve with
in the pan.
BOILED TOMATOES
small solid tomatoes
butter
Select small solid tomatoes; throw into a

five
minutes and serve.
with a spoon.
To
eat, open,
and
pan of
salt to taste
boiling water; boil
add butter and
salt
and dip out
Boiled tomatoes are nice with toast for breakfast.
ADDITIONAL RECIPES
51
SALADS
MAYONNAISE
DfRESSING
Mrs. G. A. Miller.
Yolks of two eggs; beat constantly; add olive
enough to stand alone.
As
drop by drop, until
oil
the mixture becomes thick drop in slowly a
vinegar or lemon juice; thicken again with
quired amount of dressing
is
oil.
So proceed
Season to taste with
obtained.
little
until the re-
black
salt,
and cayenne pepper and mustard.
FRENCH DRESSING
Mrs. G. E. Seybolt.
4 tablespoons
teaspoon salt
1 saltspoon pepper
Put
When
salt
and pepper in bowl, add slowly the
salt is dissolved
olive oil
1 tablespoon vinegar or
lemon juice
add vinegar.
When
oil,
stirring all the time.
well mixed, serve.
ITALIAN DRESSING
Mrs. G. E. Seyholt.
4 tablespoons
teaspoon salt
1 tablespoon tomato catsup
1 tablespoon vinegar
dash of cayenne
Put
salt,
olive oil
1 clove of garlic
cayenne and catsup in a bowl; gradually add the
Add
aU the time.
garlic that
oil,
mixing
has been mashed to pulp and vinegar.
COOKED SALAD DRESSING

1 egg
1/2
1 tablespoon butter
1 teaspoon flour
21/2
teaspoon mustard
teaspoon salt
tablespoons sugar
1 tablespoon sugar
1 tablespoon water
3 tablespoons cream
Rub
mix
together butter, flour,
well;
dash celery salt

salt,
mustard and sugar; add the egg and
add vinegar and water, cook over slow
When
until thick.
fire,
stirring all the time
almost cool add cream.
SALAD DRESSING
3 eggs
3 teaspoons
1
oil
teaspoon salt
teaspoon mixed mustard
2 teaspoons powdered sugar
3 teaspoons cream
Boil eggs until hard; pound yolks to a smooth paste; add

little,
52
and
all
other ingredients, stirring until
all
oil little
by
are thoroughly incorporated.
53
MUSTARD DRESSING
Mrs. Quinan.
2 eggs
1 teaspoon salt
1 tablespoon butter
1 teaspoon pepper
2 teaspoons sugar
4 tablespoons vinegar
2 teaspoons mustard
Take yolks of
eggs,
sugar,
salt,
mustard,
thoroughly and stir in slowly the vinegar.
pepper and
Cook
butter,
mix
in double boiler, stirring
occasionally until thickness of cream.
BANANA SALAD
bananas
chopped nuts
peas
chopped parsley
mayonnaise
Peel large bananas; scoop out centers, making them boat shaped, and
fill
with the following mixture
Small peas, chopped nuts, chopped parsley and the banana which was
taken from the center.
Mix with
Place half kernels of
stiff mayonnaise.
walnuts and sprigs of parsley on top.
BANANA AND PEANUT SALAD

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

and pour dressing over all
cherries
Dressing
2 egg yolks
1 cup vinegar
1 teaspoon dry mustard
1 pint cream
1 teaspoon butter
salt,
red and black
pepper to
Beat yolks of eggs, butter, mustard,
ther.
Add
ing
in well.
it
vinegar and cook until thick.
Serve on lettuce leaves.
salt,
taste
red and black pepper toge-
When
cold
add the cream, beat-
SALADS
54
CHERRY SALAD
1 can cherries
Take large
hazelnuts
cherries, stone
and put hazelnuts
in place of stones.
Serve
on lettuce with any kind of dressing.
LANZONE SALAD
Mrs. Quinan.
mayonnaise
lanzones
Carefully peel lanzones and divide into sections, removing

skin.
Chill
all
the inner
and dress with mayonnaise made with lemon instead of vinegar.
Serve in orange
shells.
If the
oil is
objectionable butter
may
be used with
the other ingredients.
PAPAYA COCKTAIL
(for four people)
Papaya
fuls of
cut in small pieces, juice of one large lemon, two tablespoon-
Heinz tomato catsup, one tablespoonful of Worcestershire sauce.
Serve with cracked
ice.
GREEN PAPAYA SALAD

Mrs. M. A. Rader.
2 small green papayas
1/2
teaspoon salt
3 tablespoons
chopped walnuts
2 tablespoons grated cheese
dash of pepper
Peel papayas, cut into cross sections, remove seeds, and boil until tender.
Shave enough
fine to
mix with nuts and
cheese.
Place in center of papaya,
decorate with pimiento, and serve with mayonnaise.
PINEAPPLE SALAD
1 pineapple
1 apple
18 green grapes
cup mayonnaise
cream cheese
Cut out inside of pineapple in small
the shell, cut apple into small pieces.
pieces, being careful not to
Mix
with mayonnaise and replace in pineapple
break
grapes, apple and pineapple
shell.
Serve on lettuce leaves and garnish with cream cheese balls size of
marbles.
55
PRUNE SALAD
An
mayonnaise
walnuts
prunes
excellent salad
without any sugar.
may
be made by stewing prunes until they are soft,
Cut carefully on the side and remove the
pit.
Place
a piece of English walnut inside and serve with mayonnaise dressing.
CHEESE SALAD
lemon
cheese
sliced
lettuce
mayonnaise dressing
Arrange crisp, tender lettuce for individual serving; sprinkle freely

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

vinegar, sugar, mustard, and salt and pepper to taste.
Mix well.
Garnish with sliced tomatoes.
COLD SLAW DRESSING

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

1 quart niongo bean sprout
french dressing
1 onion
Cook mongo bean sprout

water and set to
cool.
with French dressing.
in salt
When ready
water only a few minutes, pour off
to serve, slice onion over top
and serve
57
PERFECTION SALAD
Knox
1 envelope
1/2
Knox
juice 1 lemon
cup cold water

cup mild vinegar
cup sugar
2 cups chopped celery or tomatoes
1 teaspoon salt
Soak the
Gelatine Co.
1 cup finely shredded cabbage
gelatine
can sweet red peppers
gelatine in cold water five minutes; add vinegar, lemon juice,
boiling water, sugar
maining ingredients.
mayonnaise dressing.
and
salt.
'
Put on
Strain and
to set
add re-
twenty-four hours, and serve with
ice for
cabbage
(If
when beginning
seaded, drain that and tomatoes be-
is
fore using, or use less water.,
POTATO SALAD
1 onion
3 potatoes
1/2
cup mayonnaise
1 tablespoon vinegar
Boil potatoes in salt water.

fine
When
cool, peel
and
Cut onion very
dice.
and mix with potato; sprinkle vinegar over the potato and
set
away
to get cold.
Just before serving add mayonnaise.
Celery and pimiento add to
the salad.
RUSSIAN SALAD
Mrs. C. M. Smith.
Russian salad
can
Cut
get, the
all
a vegetable salad made of
all
the pretty colors you
canned sweet pepper here making a bright spot
in this salad.
the larger cooked vegetables such as potatoes, carrots, beets,
into pretty forms.

all
is
Then use
peas, string beans, mushrooms, etc.
these with French dressing and serve with mayonnaise.
It is
etc.,
Alternate
very pretty
to put the mayonnaise in the bottom of the salad dish and arrange the
vegetables, each into a section
by
itself,
alternating the pretty colors.
SOMERSET SALAD
green peppers
tomatoes
cucumber
french dressing
lettuce
Peel medium
sized tomatoes; chill; cut in halves crosswise.
Tor each
portion arrange one-half tomato on a nest of lettuce leaves and garnish top
of each with slice of cucumber (fluted edges) and a sinaller slice of green
Serve with French dressing.
pepper.
SALADS
58
STRING BEAN SALAD

Frencli dressing
string beans
Select young, tender beans; string
and cut each one
in three
pieces
lengthwise.
Cover with boiling salted water; boil twenty minutes and drain.
Throw them
into cold water for ten minutes; then put
salted water,
and cook for
fifteen
minutes longer.
them in boiling un-
Drain and
cool.
Ar-
range them neatly on a small platter; cover with Freneli dressing.
TOMATO AND CHEESE SALAD
slice
tomatoes
red peppers
cream cheese
French dressing
Peel the tomatoes after scalding them and slice thickly. Wipe each
dry and cover with a layer of cream cheese mixed with chopped red
pepper and garnished with small rounds of the pepper.
Serve with French
dressing.
TOMATO AND MUSHROOM SALAD

1 onion
4 tomatoes
1 cup mushrooms
Scald tomatoes and
moisten with mayonnaise.

out seeds
and
fill
cup celery tops

lettuce
mayonnaise
chill.
Mince onion, chop mushrooms and
Cut a
with mixture.
slice
celery,
off the top of the tomatoes, take
Put mayonnaise on top and serve on
lettuce.
TOMATO JELLY
Hannah Kallum.
1 slice onion
3 cloves
1 bay leaf
14 box gelatine
mayonnaise
1/2
teaspoon thyme
1 teaspoon salt
1 teaspoon sugar
teaspoon pepper
Boil tomatoes and spices together.

When done strain and add gelatine
which has been soaked in one half cup water. Place on ice and serve with
mayonnaise.
THE M ANILA COOKBOOK
59
CHICKEN SALAD
Mrs. M. 0. Fox.
1 large chicken
1/2
pint pickles
6 eggs
1 tablespoon mustard
1 pint green celery
1 teaspoon pepper
or white cabbage
Boil chicken in salt water;
when
cold, skin, take
from bones and chop
Hard-boil eggs, cut celery in small pieces (tender white cabbage,

shredded, will answer if no celery) chop pickles, add mustard and pepper.
fine.
Mix
thoroughly.
FISH
SALAD
2 lemons
mayonnaise dressing
I-V2 pint fish
capers and anchovies
Take cold cooked fish and break into flakes. Pour juice of lemons
this.
Arrange crisp lettuce leaves to form a bed on round plate.
Lay fish upon it and over the top put a few capers and some fillets of
over
anchovy.
Dress with mayonnaise and garnish with sUced leman.
SALMON AND CUCUMBER SALAD

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

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

salt
and pepper
In a saucepan melt cheese, add milk slowly.
When
mixture begins to
thicken, add eggs slightly beaten, stir until the consistency scrambled eggs;
add seasoning.
Take
rolls
crisping them
cut in half, scoop
in oven.
Till
out soft portion
and butter surface,
with mixture.
61
CHEESE
62
CHEESE CUSTARDS
4 eggs
cup milk
pepper and paprika to
salt,
taste
Beat up eggs, add boiling milk and grated cheese, seasoning of salt,
pepper and paprika; pour into small buttered moulds, stirring all the time
so as not to
untU
let
Cover with buttered paper and steam gently
cheese settle.
Cut thin
set.
of bread and stamp out rounds a
slices
little
than the moulds, fry in hot melted butter to a golden brown.

the custard on the bread; put a
and brown
in oven.
little pile
larger
Turn out
of grated cheese on top of each
Serve garnished with cress.
CHEESE FONDU
Mrs. Barre.
1 tablespoon butter
1 cup milk
1 cup fine bread crumbs
2 cups grated cheese
1 saltspoon dry mustard
2 eggs
pinch of cayenne
Melt butter and whisk
crumbs;
mix
all
let
cool.
together.
it
into the boiled milk;
add the dissolved bread
Beat the yolks of eggs; put in seasoning, add cheese,
Add whipped
whites of eggs; pour into deep tin hned
with buttered paper. Allow for rising.

serve immediately on taking from oven.
Bake about twenty minutes and
CHEESE OMELET
2 eggs
1 tablespoon gTated cheese
Yz teaspoon meat extract

1 tablespoon hot water
1 tablespoon butter
salt,
pepper and grated nutmeg
Beat up the whites of eggs add the yolks,

;
salt,
pepper, grated nutmeg,
cheese and meat extract dissolved in the hot water; stir lightly.
Melt the butter in omelet pan; pour in the mixture and fry very carefully
till
on hot
light
dish.
brown; then put
in oven to
brown
top.
Fold over and serve
THE MANILA CO OK BOOK
63
CHEESE PATTIES
grated cheese
pie crust
currant jelly
Make
Fill with layer of jelly,
and bake.
patties of rich pie crust
layer of grated cheese, another layer of jelly and last the cheese.
oven to brown.
Good served with meat or
Put in
fowl.
CHEESE PUDDING
1/2
lb.
grated cheese
1 cup milk
2 eggs
1 teaspoon flour
1 teaspoon butter
1 tablespoon bread or cracker crumbs
pepper and paprika
salt,
Mix
to taste
together grated cheese, flour, bread crumbs,
salt,
pepper and pa-
prika to taste; then add the milk, boiling hot, butter, the yolks of eggs and
Mix
the whites stiffly beaten.
gently;
pour into buttered pudding dish
and bake twenty minutes, in moderate oven.
Serve hot.
CHEESE SOUFFLE
1 ounce butter
1 ounce flour
pint milk
3 ounces finely grated cheese

3 eggs
pinch of salt and cayenne pepper
Melt butter, mix smoothly with
mUk
ter;
and simmer over
fire,
it
and seasoning, add to the
the flour
stirring continually
till
as thick as melted but-
add cheese, turn into bowl and add the well beaten yolks of two
Whisk
three whites of eggs to stiff froth and just before souffle
put in these whites and pour into round tin.

Bake twenty minutes and serve immediately.
ENGLISH
is
eggs.
baked
Souffle will rise very high.

Sufficient for six people.
MONKEY
1 cup minced cheese
1 cup bread crumbs
1 pint milk
1 egg
salt
Soak bread crumbs
in milk,
together until well cooked.
add
and pepper
cheese, butter,
Serve on hot crackers.
egg and seasoning.
Stir
CHEESE
64
FOR THE CHAFING DISH

Mrs. Ratheway.
3 cups Eastern or California cheese
3 cups bread crumbs
3 cups milk
3 eggs
1 tablespoon Worcestershire sauce

salt to taste
paprika
Soak bread
in milk one
hour before using.
Cut cheese in small
pieces.
Let the cheese melt, cover with paprika, add bread and mUk, then the eggs
well beaten.
Serve on crackers or toast.
WELSH RAREBIT
3 ounces grated dry cheese
2 egg yolks
4 ounces grated bread

3 ounces butter
1 dessert spoon made mustard

pinch of salt and pepper
Mix
cheese with the yolks of eggs; add the grated bread and butter
and seasoning.
Toast
slices
of bread cut thin into shapes and spread the paste thick
upon them and put

Serve hot.
in oven.
Let them become hot and slightly browned.
ADDITIONAL RECIPES
65
ENTREES including CURRIES

All the so-called
"French Entrees" are simply re-warmed meats.
heat white meats in white or yellow sauce
dark meats
Re-
tomato or brown
in
sauce.
The meat from soup may be used for

Cold mutton
calling for high seasoning.
mutton with
rice, or hash,
or a casserole,
curries, bobotee, or
may
any dish
be made into pilaf, stewed
etc.
BRAISED CHOPS
chops of pork, mutton or veal
3 tablespoons melted butter
3 tablespoons flour
4 cups water
salt
and pepper
Take any kind of chop; put butter
When
well brow.ned place in stew kettle
from three tablespoons melted

and warm water; cook
when hot lay
butter, flour,
salt
it
in chops.
with a sauce
and pepper to
a boiling point, stirring
this to
over chops and cook slowly
in skillet,
and prepare
all
the time.
made
taste,
Turn
tender.
till
CHICKEN CROQUETTES
1 large chicken
5/8 cups flour
1%
cups broth
1 tablespoon butter
Melt butter.
When
Stir in minced chicken
hot add flour and broth and cook until very thick
and make
into shape.
Dip into beaten egg and then into cracker crumbs and fry in deep
If no broth on hand, use milk.
fat.
CHICKEN ENTREE
Mrs. Ingalls.
2 chickens
2 eggs
1 tablespoon butter
18 sticks macaroni
2 cans mushrooms
salt
Remove meat from

enough
66
bones.
to cover them, for half
and pepper
Chop
an hour.
fine.
Boil
the
bones
water
THE MA NILA COOKBOOK

Add
stock to
to the
67
chopped chicken the eggs well heaten and sufficient of the
make a smooth
paste.
Season with salt and pepper, add butter.
Boil macaroni until tender, being careful not to break. Line a buttered
porcelain bowl with the macaroni and fill with mixture. Set in saucepan
of boiling water and cook for half hour, or until chicken
is tender.
Re-
verse in circular chop dish, surrounded with mushrooms and serve hot.
CHICKEN
CASSEROLE
IN RICE
1 cup rice
2%
cups milk
2 tablespoons flour
1 teaspoon salt
teaspoon pepper
1 pint cold chicken

1 eup peas
salt
and pepper
Wash rice; put in boiling water and cook twenty minutes, then drain.
Add one half cup milk, one tablespoon butter, salt and pepper. Stir into
Brush custard cups with butter and line to the
Put two tablespoons butter and two
rather smooth paste.
depth of one inch with rice mixture.

of flour together; add one pint milk,
stir until boiling,
add
salt
and pepper
and chicken nicely seasoned and blocked. Fill this mixture in center of
cups, cover with rice, stand in pan of boiling water and cook in oven
Turn carefully on
twenty minutes.
to heated dish, garnish with nicely
seasoned peas and serve.
CROQUETTES
Mrs.
E.
G.
1 quart cold chopped meat
2 teaspoons
Seyholt
salt
teaspoon white pepper
dash cayenne
4 tablespoons flour
1 pint hot milk
1 saltspoon grated nutmeg
1 egg
1 tablespoon onion juice

2 tablespoons parsley
bread crumbs
This recipe will answer for

sufficient cold
add them
to
onion juice.
and fry
fire.
make
Add
kinds
of meat
croquettes.
Chop
stir
and cook until a smooth thick paste,

and pepper, nutmeg, parsley and
to meat, salt
Mix thoroughly; add cream sauce; mix again and turn out
cold form into croquettes dip in egg, roll in bread crumbs
When
in
to
a pint of hot milk;
then take from
to cool.
meat
all
one quart; rub together butter and flour;
hot fat.
ENTEEES INCLUDING CURRIES
68
JAMBALAY
%
%
1 cup rice
1
large green
pepper
pound sausage or
1 small red pepper
V2 pound shrimp or
1 onion
3 tablespoons tomato catsup

rice
pound chicken
2 tomatoes
Wash
Mrs. M. H. Crawford.
pound ham, chopped
and soak
in
sprig parsley
cold water for one hour.
ingredients in Crisco, then add the boiling water.
Cover the pot and cook slowly for thirty minutes.
meat.
If
it
boils too low,
Pry the other
Stir in the rice
Add
and
salt.
add boiKng water.
MEAT SOUFFLE
Mrs. Barre.
1 cup minced meat
1 egg
1 teaspoon chopped parsley or celery
pinch cayenne pepper

1 saltspoon salt
1 lemon
Mix the meat, yolk
Beat egg separately.
When ready
beat thoroughly.
sprinkle with cracker crumbs.
of egg
and seasoning and
for oven, fold in the white of egg and

Bake fifteen minutes. Garnish with slices
of lemon.
MINCED LAMB
Mrs. G. E. Seyholt.
1 pint
chopped lamb
V2 pint milk
1 tablespoon butter
1 tablespoon flour
1 tablespoon chopped mint
teaspoon salt
dash of cayenne
6 slices toast
6 eggs
Rub
butter and flour together and the milk and seasoning.
until boiling.
make
Add
the toast.
the mint and lamb.
Trim
toast, butter
and cover each

Poach
of minced lamb, leaving a hole in center.
each center.
Cook
Place over hot water while you

slice
six
with a thick layer

eggs.
Put one
in
69
MOCK TERRAPIN
Mrs. G. E.
1 pint fowl
3 egg yolks
1 tablespoon flour
1 teasphoon Worcestershire sauce
and pepper
salt
Rub
Add
Seybo'lt.
pint milk
together butter, flour and seasoning, add milk; stir until boiling.
hard boiled yolks of eggs, rubbing all the while. When

you have a smooth yellow sauce, add the cold cooked fowl, which has
been cut in cubes of an inch. Serve very hot.
this to the
MONGOS AND
%
%
1/2
RICE
cup mo,ngos
2 tablespoons lard
cup rice
1 onion
cups stewed tomatoes
Wash mongos,
salt
and pepper
cover with cold water and bring to a
boil.
off husks, cover with boiling water and cook until tender.
to taste
Drain, rub
Boil rice in a
separate stewpan.
Shee onion and saute
Add
boiled rice, boiled
in
hot lard until clear and tender, but not brown.
mongo and stewed tomato.
Heat thoroly and serve while
pepper.
Season with
salt
and
hot.
REMNANTS
cold
meat
1 egg
cracker
stock or gravy
Take remnants of cold meat, grind or chop very fine, salt and pepper
add one well beaten egg, one third as much cracker crumbs as
to taste;
chopped meat, and stock or gravy enough
moisten.
to
Steam
in
well
buttered cups until thoroughly heated.
RICE
AND CHEESE
Jacinto Johes.
2 cups water
cup grated cheese
1 teaspoon salt
1 tablespoon Worcestershire sauce
i/^
cup cream
dash of red pepper
Cook
rice for
twenty minutes.
Take grated cheese,
shire sauce, red pepper and cream and
make a
Place alternate layers of rice and cheese
salt,
Worcester-
sauce.
in dish
and bake.
ENTREES INCLUDING CURRIES
70
TONGUE OR HAM ON TOAST

1 cup minced tongue or
ham
2 egg yolks
Stir eggs over fire until creamy.
Serve on buttered toast.
TURKEY PATTIES
1 cup cold turkey
1 cup cream
3 tablespoons flour
1 pint oysters
salt
and pepper
Mix butter and flour. Add the cream, salt and pepper, and cook
thick.
Then add turkey; let simmer five minutes. Stir in oysters
cook
until they are
plump.
INDIAN CURRY
Pill
until
ajid
patty shells and serve.
MADE FROM CURRY POWDER

Mrs.
W.
F. Oldham.
1 onion
curry powder
1 tablespoon
1 tablespoon butter
1 pint cold meat
1 cup cream or
1 coeoanut
Chop onion very fine and mix with curry powder, working it up to
smooth paste. Brown this in butter till golden brown. Add the meat cut
in small cubes, and simmer slowly for a few minutes.
When curry is ready
to serve, season with salt,
bring to
boil.
If
lemon or vinegar.
Lastly, add the miilk, or eream,
cocoanuts are obtainable, grate coeoanut, pour half
pint boiling water on
it
and press out
instead of milk or eream.
Meats
all
the milk.
to be curried
You can use
this
should be cooked tender
before putting in curry.
CHUTNEY
"
juice 3 lemons
1
21/2
1/2
1/2
pound raisins, stone

pounds brown sugar
pound prunes
pound salt
2 ounces
Pound
till it is
ground ginger
8 pounds tomatoes
4 pounds onions
1
1
6
pound figs
pound red peppers
pounds apples
5 quarts vinegar
these ingredients witb pestle and mortar, and boil in vinegar
the consistency of chutij
Pass with curried dishes.
THE MAN ILA COOKBOOK
71
CHICKEN CURRY
Mrs. Stunts.
1 chicken
1 tablespoon butter
1 cup rice
salt
and pepper
Prepare chicken for frying, brown in butter, then cover with boiling
till tender.
Season with salt and pepper. Add to the
curry made from "Indian Curry" recipe. Serve with boiled rice. In
water and simmer
serving curry and rice, Indian Eelish, chutney, pickles or tart
jam should
be used.
INDIA CURRIED ONION

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

1/2
1 green
pound victory steat
1 small onion
roll
they will not separate.
Simmer for
cup cream
1 tablespoon curry powder
tablespoon flour
Take the steak and

rolled,
mongo
3 small green peppers
in
balls
Pour
size
of hickory nuts.
sufficient
hot
If
firmly
water over to cover.
till rich brown.

The
Take curry powder and flour, mix
and put into hot butter. Take the meat balls from liquid and fry in
curry for a few minutes, then add liquid. A few slices of green mongo
onion
may
half hour.
be
left in
Slice onion fine, fry in butter
or taken out.
stewed in the curry is nice.

long enough to cook tender.
It
If
gives tartness to the curry ; if used, simmer
you
like
a hotter curry, two or three small
""j liquid let simmer

green peppers may be added. After
few minutes.
before
removing
from fire makes a richer curry.
A half cup cream added just
ADDITIONAL RECIPES
12
EGGS
CREAMED EGGS ON TOAST
8
of bread
slices
1 tablespoon butter
5 hard boiled eggs
1%
com
1 teaspoon
1 saltspoon
cups milk
starch
salt
Toast the bread and arrange on a platter; cut around the eggs so
Butter the toast, on which lay the whites cut in rings,
as to remove the yolks.
and upon
to a boil;
Have ready a cream sauce made with
this grate the yolks.
milk, butter, corn starch
(dissolved in a
milk)
little
and
salt;
pour over the prepared toast and sprinkle with a
bring this
little
pepper.
Serve.
EGGS A LA CARACAS
Mrs. G. E. Seybolt.
pound dried beef
1 can tomatoes
eggs
and pepper
salt
1 tablespoon butter
Mix shaved dried beef with
thick part of canned tomatoes, grated
cheese, onion juice, salt and pepper.
has been melted.

stirred in
After
and the whole
all is
Pour
pan
into a
well blended
and
in
which the butter
thick, beaten eggs
are
cooked just long enough to set the eggs.
is
EGG CUTLETS OR CROQUETTES

Mrs. C. H. Smith.
2 tablespoons flour
4 hard boiled eggs

1 cupful
mUk
1 tablespoon chopped parsley
1 tablespoon butter
dash pepper
1 teaspoon salt
Rub
until
butter and flour into a ball and stir into the hot milk untU dis-
Cook
solved.
well,
thoroughly
and crumbs.
adding aU other ingredients, parsley
stiff,
Fry
last.
Let stand
then form into outlets or croquettes; dip into egg
in wire basket, in
very hot
For
fat.
cutlets,
add paper
squill to end, to look like well served chop.
DEVILED EGGS
Mrs. M. O. Fox.
vinegar
6 boiled eggs
and pepper
1 teaspoon melted butter
salt
1 teaspoon celery seed
mustard
Boil eggs ; cut in halves, remove yolks ;
mash
butter, celery seed, a little vinegar, salt, pepper
Mix
well
and put back
in the white
to taste
the yolks and add melted
and mustard to
taste.
cup of the eggs.

73
EGGS
74
FORCED EGGS
eggs
bread crumbs
Worcestershire sauce
salt
Hard
boil;
and pepper
to taste
cut in halves; remove yolks; season with
salt,
pepper,
Worcestershire sauce; replace in the holders; paste together with white

of
raw
egg.
brown.
Roll in egg and bread crumbs and fry in hot lard to
amber
Serve on nest of potato straws.
LUCAUIAN EGGS
Mrs. Hathaway.
1%
5 hard boiled eggs

1
cups white sauce
and pepper
cup cooked macaroni
salt
cup grated cheese
onion juice
anchovy essence
Cut eggs in eighths lengthwise.
white sauce seasoned with
Turn
salt,
Add cooked macaroni,
cheese,
and
pepper, onion juice and anchovy essence.
into a buttered baking dish; cover with buttered
crumbs and set
in
the oven long enough to bake crumbs.
OMELET
Mrs. G. E. Seyholt.
mUk
eggs
butter
Beat separately yolks and whites of required number of eggs.
To
the yolks add salt and pepper and one tablespoon of milk for each egg.
Mix
well
and add
stiffly
buttered frying pan.
beaten whites.
When brown,
Mix well and cook
in hot well-
fold and serve.
PICNIC EGGS
Mrs. C. H. Smith.
2/3 cupful milk
1/3 teaspoon dry mustard
y2 cupful bread crumbs
1 cupful cooked
ham
raw egg
6 hard boiled eggs
Put milk on the fire with bread crumbs until bread has absorbed milk.
Take from fire and add finely chopped ham, dry mustard and raw egg.
Put
fry
this
;
mixture around each hard
wrap
in
boiled
egg, place in wire basket and
paraf fine paper ajid take to picnic.
75
SCALLOPED EGGS
Mrs. G. E. Seybolt.
1 cup milk or cream
12 eggs
2 cups bread crumbs
Hard boil eggs slice thin in rings place in well buttered baking dish
a layer of bread crumbs, then a layer of eggs, etc. Have crumbs on top.
;
Over the whole pour a large cup of cream or mUk, and brown nicely in a
moderately heated oven.
SPINACH AND EGG

eggs
Hard
spinach.
cooked spinach
boil eggs, cut lid off the tops, take out yolks, stuff with boiled
Press yolk through sieve, and dust over the top. Serve.
ADDITIONAL RECIPES
76
BREAD
HOT BREADS
and
POTATO YEAST
medium
3%
2 teaspoons
sized white potatoes
cups water
salt
2 tablespoons sugar
1 tablespoon hops
Cook potatoes in two and a half cups water. Take the potatoes from
mash them very fine and return them to the water in which they
the water,
were
which should be about two cups.
boiled,
firms in Manila) in a
While the potatoes are cook-
may
one level tablespoon of hops (they
ing, boil
be purchased from grocery
cup of water and strain the water.
Add
one cup of
the hop water to the potatoes, and stir into the mixture two teaspoons of
and two tablespoons of sugar.
saJt
Put
mixture into a
this
which
rise to the top,
will
jar, cover
it,
and
stand until the potatoes
let it
The yeast
be in about two days.
is
then ready
for use.
YEAST BREAD
2 medium sized potatoes
4%
4 tablespoons sugar
4 tablespoons lard
cups water
2 teaspoons salt
4 tablespoons sugar
In the evening,
flour
two potatoes of medium
boil
size in
four and a half
Take the potatoes from the water, mash them
cups of water.
fine,
and
return them to the potato water.

salt and four level tablelukewarm add the potato yeast.
To the potato water add two teaspoons of
When
spoons of sugar.
Cover
it
and
the mixture
set it aside until
is
morning, when
it
should be light and foamy.
In the morning put four tablespoons of sugar and four tablespoons of

lard into a large mixing bowl and pour over the ingredients
When
boiling water.
yeast into
it,
next baking.
and beat
is light,
to
it
this liquid has
two cups of
cooled to lukewarm, stir the potato
reserving about one and one-fourth cups for a start for the
Stir into the liquid
Cover
well.
this
enough sifted
sponge and
set
which should be in about one hour,
it
make a
flour to
in a
warm
stir into it
stiff
place.
sponge
When
enough sifted
it
flour
knead.
Knead
this
bowl and set
it
dough for about twenty minutes, return

in a
warm
place to
rise.
When
it
should be in about one hour, mould into loaves or

pans.
size,
Cover and
set aside to rise.
When
it
to the
has doubled in
rolls
mixing
size,
which
and put into greased
the dough has again doubled in
put into a well regulated oven and bake.

77
BREAD AND HOT BREADS
78
SALT RISING BREAD

Mrs. C. J. McKee.
1 tablespoon
2%
com meal
^2 cup scalding milk
pints
warm water
1 teaspoon salt
pinch of soda
com
Stir
meal into scalded milk at night.
Set in
warm
place; in the
morning take a pint of warm water, a pinch of soda, and make a
warm water
kettle of
hours.
flour to
at
an even temperature.
It should
be light in two
Then add one and a half pints of warm water, salt and sufficient
work into loaves. Knead until smooth; put into bread pans and
warm water
set over
or in some
warm
place to
rise.
Then bake.
of soda, or a teaspoon of lime water mixed with the

will
stiff
Stir in the mixture that has stood over night; beat well; set in a
batter.
com meal and
pinch
milk
prevent souring over night.
BRAN BREAD
Mrs. G.
1%
cups graham flour
1%
1 cup wheat bran

1 cup
commeal
Wright.
teaspoons soda
1 teaspoon salt
cup molasses
Stir all together

in
W.
1 pint sweet milk
and steam
in flreless three
hours and a half, or bake
oven forty minutes.
BAKED BROWN BREAD

1%
2 eggs
1 teaspoon salt
5 tablespoons molasses
1 teaspoon soda
1 cup sweet milk

Sift together bran or
cups bran or graham flour
1 cup white flour
II/2
graham
flour
cups seeded raisins
and white
flour.
Add
flour mixture
soda into raisins; add raisins to 'bread mixture. Bake in

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

Mrs. G.
lYz cups grahajn flour
S cups
com meal
1%
cup molasses
Stir all together
and steam
in oven forty minutes.
W. Wright.
1 pint sweet milk
teaspoons soda
1 teaspoon salt
in flreless three
hours and a half, or bake
79
STEAMED BROWN BREAD

1 eup
com meal
cup flour
1/2
teaspoon soda
Sift meal, flour,
y^ teaspoon salt
1 cup sour milk
y2 cup molasses
soda and
Steam three hours
lasses.
if
salt together;
cooked
add the sour milk and moEmpty baking powder
one loaf.
in
cans which have been tested for leakage
may
be used for small loaves.
CORN BREAD
Mrs. Warren Smith.
1
cup cornmeal
1 teaspoon salt
2 cups flour
1 eup milk
4 tablespoons sugar
powder
9 teaspoons baking
Mix and
Add
in
sift
2 eggs
dry ingredients.
Bake
milk, eggs well beaten, and butter.
in shallow buttered
pan
hot oven twenty minutes.
BOILED CORN BREAD

Mrs. Quinan.
Yz cup sweet milk
1/3 eup molasses
2 cups corn meal

1 teaspoon soda
V2 cup flour
1 cup sour milk
Mix sweet milk, molasses, flour, com meal and soda, dissolved in
sour milk. Pour into a greased mould (a small lard pail answers the
purpose), cover and boil for two hours.
The canned cream will sour if allowed to stand and may be reduced
to the consistency of milk, or add one tablespoon of vinegar to a cup of
sweet milk to sour
it.
NUT BREAD
Mrs. Hartford Beaumont.
2 cups graham flour
cup molasses
1 eup white flour
2 cups sour milk
2 cups English walnut meats
2 teaspoons baking
2 cups seedless raisins
1 teaspoon soda dissolved in
eup sugar
powder
2 teaspoons hot water

large pinch of salt
Mix and
sift
dry ingredients, add nuts and
milk, and soda dissolved in water.
Bake forty
five
raisins.
Add
molasses,
minutes in slow oven.
BREADANDHOT BREADS
80
PILI
NUT BREAD
Mrs. John H. Lamb.
1 cup
4 eups flour
6 teaspoons baking
let
broken in
fourths
1 cup sugar
2 eggs
1 teaspoon salt
1 cup milk
Mx
Add
pili nuts,
powder
together flour, baking powder, salt and sugar; sift; add nuts.
Put in buttered pans two loaves, and
milk and eggs beaten together.
Bake half an hour.
stand twenty minutes.
very stiff, but do not knead; if necessary add very

more milk to wet any dry flour if the batter is not smooth.
The batter
little
is
Walnuts may be used

Raisins
cup sugar, or bread
Very good
in place of pili nuts.
be used instead of nuts, but in that case use only one half
may
if
will be too sweet.
half cup raisins and half cup nuts used, with three-
fourths cup sugar.
CINNAMON ROLLS
1 liter bread sponge

1 egg
flour
2 teaspoons sugar
powdered cinnamon
To bread sponge add
well beaten egg, sugar
and
Stir into
butter.
the sponge enough sifted flour to knead.
Knead
and
it
set
it
the dough for about ten minutes, put

in a
warm
meter, spread
it
dered cinnamon.
about
five
it
with butter, sprinkle

Roll
up the dough
into a mixing bowl,
When it has doubled in size, pour

to a thickness of about one centi-
place to rise.
out on a well-floured board, roll
it
it
with sugar and dust with pow-
like
jelly roll, cut it into pieces
centimeters thick and put the slices, cut-side down, into a
greased pan.
Let them rise to double in
size,
and bake them
in
a quick
oven.
FRENCH ROLLS
1
1 teacup hot water
cup yeast
mashed potato
1 quart milk
3 quarts flour
2 tablespoons lard or butter
%
Mix
teaspoon soda
salt
together yeast, milk and flour.
When
and sugar
this is
hot water, potato, butter or lard, and flour enough to
Add
it
salt
and sugar to
taste.
into rolls; let rise again
average family.
to taste
light
make a
add soda
in
soft dough.
Let rise four hours or until light; make
and bake.
Half the quantity
is
enough for the
81
RUSKS
3 cups sifted flour

3 teaspoons baking
nutmeg (grated)
1 teaspoon cinnamon
1 teaspoon salt
2 cups milk
3 tablespoons sugar
4 eggs
Take
mix
powder
sifted flour, baking powder, salt, sugar,
these together; add milk and well beaten eggs.
nutmeg and cinnamon,

Mix into a soft dough
with floured hands; make into round balls; rub the tops with sugar and
water, and sprinkle with dry sugar and cinnamon.
Bake immediately.
APPLE JOHNNY CAKE

Mrs. E. J. Pace.
2/3 cup flour
1 cup sour milk
14 teaspoon salt
1 tablespoon melted butter
4 apples
1 cup cornmeal
Sift together
finely; stir well
dry ingredients, add butter and milk, and apples cut
and bake quickly.
CORN MUFFINS
1 cup corn meal
3 eggs
1 cup sweet milk
^/^
cup sugar
3 teaspoons baking powder
1 cup flour
Yi cup butter
Mix together cornmeal,
milk, flour, butter, eggs
and sugar, and add
baking powder just before baking.
MUFFINS
Mrs. M. 0. Fox.
1%
2 eggs
1%
teaspoons baking powder
1 tablespoon butter or lard
cups sweet milk
flour
salt
Beat eggs and milk with sufficient flour to
Add baking powder,
batter.
melted butter
make a moderately
stiff
and
Bake
or lard,
salt.
quickly.
MUFFINS
Mrs. G. E.
Seybo-lt.
1 egg
1 cup milk
1 tablespoon butter
3 cups flour
1 tablespoon sugar
3 teaspoons baking
1 teaspoon salt
powder
82
To the beaten egg add butter, sugar and salt, all beaten until light.
Then add milk, flour, and baking powder. One-half graham and one-half
rye meal may be used instead of wheat flour, or two eups com meal
and one of
Drop on
flour.
well greased patty pans and bake twenty
minutes in a quick oven.
ROLLED OAT MUFFINS

2/3 cups rolled oats
3 tablespoons sugar
1 cup scalded milk
1%
34 teaspoon salt
cups flour
3 tablespoons shortening
Turn scalded milk on

melted shortening;
oats, let
sift in flour
1 egg
stand
five
minutes; add sugar, salt and
and baking powder, mix thoroughly and add
egg well beaten.
GOLDEN CREAM TOAST

1 pint milk
2 tablespoons flour
1 tablespoon butter
3 hard boiled eggs

salt,
Cut
Make a
slices of stale
pepper and mace
bread diamond shaped and toast to a pale brown.

Cook until
rich white sauce of milk, butter, flour, salt to taste.
smooth and add the grated yolks of hard boiled eggs and pour over the
Add pepper and mace if the flavor is desired.
toasted bread.
BISCUITS
Mrs. M. 0. Fox.
1 quart flour
3 teaspoons baking
1 tablespoon butter
1 teaspoon salt
powder
cream
Take
flour,
baking powder, salt and butter.
one part cream to two of water.
as
little
Mix up
soft
dough with
Roll out to the desired thickness, kneading
as possible.
BRAN BISCUIT
Mrs. G.
W. Wright.
1 quart wheat bran
2 teaspoons soda
1 pint flour
1 tablespoon lard
3 cups sour milk
6 tablespoons
molasses
salt to taste
Mix dry
ingredients; add molasses mixed with sode dissolved in
water, lard and mUk.
Stir well
and bake in gem
tins.
little
83
MASHED CAMOTE BISCUIT

2 cups sifted flour
1 teaspoon salt
3 tablespoons shortening
liquid to
mashed camote
1 cup
mass
this mixture.
Add
just enough milk or water to
Do not knead.
cling together.
dough
soft
Eub
the
make
the
Cut or rub fat into dry ingredients.
Sift all dry ingredients.
camote into
make a
Place on floured board,
roll
to
about two centimeters thickness; cut with round biscuit cutter, place on
a lightly floured biscuit
tin
and bake
twenty minutes in a moder-
fifteen to
ately hot oven.
FRITTERS
Mrs. G- A. Miller.
4 apples or bananas
2 eggs
1 tablespoon sugar
1 cup milk
1 teaspoon baking
1%
powder
cups flour
Beat eggs, add milk,
in
smoking hot
baking powder. Chop

The sugar may be added
flour,
bananas, add to the batter.
either apples or
if desired.
Fry
lard.
JAPANESE FRITTERS
Mrs. G. E. Smith.
2
stale bread or cake
effffs
powdered sugar or
1 cup milk
jelly
Beat eggs; add milk. Cut stale bread into fingers about one inch
square and three inches long, free from crust. Put these slices into the
milk and egg, and let soak until they have absorbed the milk. Drain
carefully; roll in bread crumbs.
Place in wire basket and fry in hot fat.
Serve with powdered sugar or with sauce or
used
in the
jelly.
Stale cake can be
same way.
BREAD PANCAKES
4 slices bread
Break
When
stale
V2 pint of milk
salt
1 egg
bread into small pieces; pour over a
and pepper
little
soft beat in egg; add milk, a pinch of salt and a
prepared flour enough to make a batter.
boiling water.
little
sugar.
Add
84
RYE PANCAKES
Mrs. E. J. Pace.
2 level teaspoons soda
1 cup rye
cup wheat flour
1/2
Sift together
1/2
teaspoon salt
dry ingredients and add enough buttermilk to make
batter.
Or use
11/2
Or use
% cups rye
Or use
1/2
cups wheat
flour,
flour,
cups wheat
cup eommeal, 1 cup wheat
flour,
flour.
WAFFLES
1 cup flour
2 eggs
cup water
1 tablespoon sugar
Enough
to
make two round
teaspoon salt
1 teaspoon baking
waffles.
powder
ADDITIONAL RECIPES
85
SANDWICHES
CHEESE SANDWICHES
Mrs. G. E. Seybolt.
1 hard boiled egg
%
%
%
teaspoon mustard
pound grated cheese
1 teaspoon melted butter
teaspoon
1 tablespoon vinegar or
salt
cold water
teaspoon pepper
Crumble the yolk of the egg, put in the butter and work smooth; add
other ingredients, mixing
all
well.
Spread between
biscuits
or oat cakes.
Extremely nice and easily made.
If too highly seasoned, season to taste.
DATE SANDWICHES
In preparing dates for tea sandwiches, clean them and cover with cold
water for three minutes; then drain and lay on a plate, and put in hot
oven for
five
minutes; remove stones, cut in
and place between thin
slices
buttered slices of bread.
EGG SANDWICHES
Mrs. G. E. Seybolt.
eggs
salt
and pepper
nutmeg
Hard-boiled eggs, cut moderately thin, and placed between some bread
and butter cut
as thin as possible,
and seasoned with
salt,
pepper and nutmeg.
Preferable to hard-boiled eggs on picnic parties.
FUDGE SANDWICHES
Mrs. G.
1 cup sugar
cup milk
Make fudge
W. Wright.
tablespoon butter
1 square chocolate
as usual, beat until almost stiff,
and before
it
hardens
spread on thin buttered bread for sandwiches.
GREEN PEPPER SANDWICH

2 green peppers
cup grated cheese

mayonnaise
Scald peppers and put on ice to
chill.
mix with grated cheese and mayonnaise.
When
chilled, cut
up
fine
and
87
HAM SANDWICHES
Mrs. G. E. Seybolt.
chopped ham
pinch red or white pepper
cup butter
pinch of salt
1 tablespoon mixed mustard

1 tablespoon salad
Rub
then
yolk of one egg
oil
the butter to a cream, add other ingredients and
stir in as
between thin
much chopped ham
slices
Omit salad
oil
as will
make
it
mix thoroughly;
consistent,
and spread
of bread.
and substitute melted butter
if preferred.
HAM SANDWICHES
(A
1 can deviled
Provincial Invention)
ham
butter the size of an egg
6 pickled cucumbers
teaspoon dry mustard

little
Mince the pickles and onions and mix
all
onion if desired
together thoroughly.
Spread
thinly on thin slices of bread.
MUSHROOM SANDWICHES
Mrs. G. E. Seybolt.
French mustard
tongue
Mince beef tongue and mushrooms
mushrooms
add French mustard and
together,
spread between bread.
NUT SANDWICHES
Mrs. G. E. Seybolt.
peanuts
jelly
Apricot jelly or any tart jelly mixed with chopped peanuts makes a
nice sandwich.
NUT AND CHEESE SANDWICHES

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

put cheese and pimientos in equal amounts
through food chopper and mix; if not sufficiently moist add cream or
first filling,
chopper.
cut green olives
Tor second
filling,
salad dressing.
Cut the desired amount of graham bread and white bread into thin
as for ordinary sandwiches.
Beginning with the graham bread, put
slices
the olive filling, then a slice of white bread, then the cheese filling,
alternating the kinds of bread and fillings until five slices of bread have
first
been used.
Press the bread together and cut
of bread, making sandwiches
width of the
slice
and
down through
about three-fourths
five layers high.
of
all
an inch
the slices
thick,
the
89
SARDJNE SANDWICHES
Mrs. G. E. Seybolt.
2 cans sardines
salt
Take sardines and throw

oil.
few minutes
and pepper
into hot water, having first drained off the
will free the sardines
from
scrape off the skin and reduce to a paste, add
of lettuce, which adds to the flavor.
Or chop
juice.
to taste
or few drops lemon juice
tiny pieces of lettuce
grease.
salt,
Dry
in a cloth;
pepper and tiny pieces
Spread between thin
slices
of bread.
sardines iine and squeeze over them a few drops of lemon
Spread on bread or cold
biscuit.
ADDITIONAL RECIPES
90
CAKE
All
ingredients
be properly prepared before commencing to
should
mix any of them.

Eggs beat up much
some time before
using.
lighter
and sooner by being placed
in
a cold place
Flour should always be sifted before using, and
cream of tartar or baking powder should be thoroughly mixed with the

butter should be placed where
flour;
become moderately
will
it
soft,
but
Always
stir
not melted.
Eggs should be
well-beaten, whites
and yokes separately.
the sugar and butter to a cream, then add the beaten yolks, the milk, the
beaten whites, and lastly the flour.

flour,
and
stir
in gradually
butter and sugar
is
If fruit
is
creamed, but beat
it
dredge with sifted
used,
Never
and thoroughly.
stir
down from
over; this laps air into the cake batter and produces
cake
after the
the bottom up, and

little
air cells
cause the dough to puff and swell when in contact with the heat.
certain
when cake
is
done, run a
broom straw
comes out clean and smooth, the cake
will
which
To
as-
into the middle of it; if
it
do to take out.
FROSTINGS ICINGS FILLINGS

Allow, for the white of one egg, one small teaoupful of powdered
Break the eggs and throw a small handful of the sugar on them
sugar.
you commence beating; keep adding it at intervals until it is all

The eggs must not be beaten until the sugar has been added this
way, which gives a smooth tender frosting, and one that will dry much
sooner than if made the old way. Add flavoring.
as soon as
used up.
BOILED ICING
To white of one egg allow one small teacupful of
enough to moisten
well.
sugar, and just water
Boil your sugar and water until the syrup spins
a thread, then beat slowly into well beaten whites of eggs, beating steadily
until all
is
thoroughly mixed and
light.
Add
flavoring.
your ground unsweetened chocolate into the boiled
Eor
chocolate stir
icing.
BOILED FROSTING
1 pint granulated sugar
3 tablespoons water
2 eggs (whites only)

Boil sugar and water until
from
tip of spoon.
Have
syrup over, beating hard
all
it
spins threadlike
when slowly dropped
the whites of eggs beaten stiff and

the time.
pour hot
Flavor with any preferred extract.

91
CAKE
92
ALMOND FROSTING
3 cups sugar
3 eggs
1 pound almonds
Blanch almonds, pound them in a mortar with a
little
sugar,
till
fine paste.
Beat eggs and

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

1 ounce chopped citron
1 ounce candied cherries
1 ounce seedless raisins
1 ounce candied pineapple
1 ounce blanched almonds
Mix with
boiled icing.
BANANA
FILLING
Cut fine the desired amount of bananas, mix thoroughly with sufficient
sugar to make paste that will spread well, and place between the layers.
Cover the cake with boiled icing, and if to be served soon, lay long pieces
of banana on top.
CARAMEL FILLING
1 cup
brown sugar
cup cream
1 tablespoon butter
Boil until
it
starts to string
from spoon.-
93
CHOCOLATE FILLING
Mrs. Gibson.
1 eup sugar
3/4 cup milk
1 tablespoon butter
2/5 cake chocolate
pinch of salt
Boil together until
thickens, stirring constantly.
it'
CREAM
1 egg white
1 cup powdered sugar
1/2
eup chopped walnuts
1 tablespoon grated coeoanut
cup raisins
Put water on sugar,

syrup.
FILLING
cup hot water
When
them simmer.
let
cold add nuts, raisins
Beat white of egg and mix with
and coeoanut.
CAKE
FIG FILLING FOR

1 cup chopped
Place between layers.
1 cup sugar
figs
cup water
Place in double boiler and boil until thick.
Dates
may
be used in same way.
FRUIT FILLING
4 tablespoons
4 tablespoons
citron
^4 pound
cup almonds
3 eggs
Beat the whites of eggs
mix
of cake while
it is
froth,
to stiff
into this the whole of the
raisins
figs
eup sugar
Then thoroughly
add sugar.
Put between layers
chopped ingredients.
hot.
FRUIT
AND NUT
FILLING
1 eup chopped nuts
1 cup seeded raisins
Make a boiled icing and add the chopped
and
raisins
nuts.
Save out
a few nuts to sprinkle over top of cake.
ORANGE
3 cups
FILLING
1 orange
powdered sugar
2 egg whites
"
lemon
Mix sugar with beaten whites of eggs, the juice and grated rind of
orange and juice of lemon, flavoring with orange extract. Spread between
layers.
oranges.
Ice top with boiled icing and decorate with sections of mandarin
CAKE
94
SPONGE CAKE
Mrs. C. A. Gunn.
1/3 teaspoon cream of tartar
6 eggs, beaten separately
1%
1%
cups sugar
pinch of salt
cups flour (after sifting)
1 lemon or orange
and rind for flavoring)
(juice
SPONGE CAKE
Mrs. C. Sullivan.
3 eggs
1 cup sugar
1 tablespoon water
1 cup flour
Beat eggs very
add sugar and
light,
baking powder sifted into
beat.
Add
water, and flour with
it.
SPONGE CAKE
Mrs. N. E. Thompson.
1 cup flour
3 eggs
1 cup sugar
1 teaspoon butter
Beat the eggs
minutes by the clock, add sugar one tablespoon at
five
a time and continue beating.

it.
cup hot milk
Sift flour three times;
Add
the hot milk with the butter melted in
add baking powder at
last sifting
and use any
flavor desired.
This batter
licious
may seem
cake will be the
too thin, but if receipe
is
foHowed
strictly,
a de-
result.
VELVET SPONGE CAKE

Mrs. Peterson.
1%
cups flour
1 cup sugar
cup boUing water
4 eggs
1%
lemon
>Beat yolks of eggs, add sugar, and beat fifteen minutes.
Flavor with
and the juice and grated rind of half a lemon, pinch of salt. Add
two beaten whites, flour and baking powder just before the boiling water
and flavoring. Bake in pan one foot square. Cover with boiled icing, place
half nuts on top, and cut in squares.
vanilla
95
PLAIN CAKE
Mrs. C. Sullivan.
3 cnps flour
cup butter
2 cups sugar
1 cup milk
3 eggs
Cream
Add
butter and eggs.
flour three times, sifting baking
the well beaten yolks and milk.
powder the
last
time,
and add.
Sift
Lastly,
fold in the well beaten whites.
PLAIN CAKE
3 eggs
y^ cup cream
1 cup sugar
cup water
1 teaspoon vanilla
1 tablespoon butter
3 cups sifted flour
Cream
milk and
butter and sugar.
flour,
Bake
Beat eggs separately.
baking powder sifted in
flour,
Add
the yolks, then
and whites of eggs.
in one pan.
BLACK ANGEL CAKE

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

Mrs. G. A. Gunn.
1 cup brown sugar
1 teaspoon soda
cup butter
V2 teaspoon cinnamon
or other shortening
Yz teaspoon nutmeg
2 cups flour
1 cup cold apple sauce

1 cup chopped raisins
CAKE
96
BROWN STONE FRONT

Mrs. G. E. Seybolt.
Part
I.
1 cup sugar
1 egg yolk
1 teaspoon vanilla
cup milk
4 squares chocolate (unsweetened)

Grate chocolate, mix with milk and yolk of one egg and sugar, boil until
thick.
When
Part
add
cool
vanilla.
II.
3 eggs
1 cup sugar
cup butter
1/2
Cream
add
cup milk
1 teaspoon soda
2 cups flour
butter and sugar, add the egg yolks well beaten, and milk.
flour
and soda.
Bake
in layers
Mix
in
Part
I,
Then
and, lastly, fold in well beaten white.
and put together with boiled
icing.
BURNT LEATHER CAKE

Mrs. 0. M. Shuman.
1%
%
2%
cup sugar
3 eggs
cup butter
1 cup water
cups flour
1 teaspoon vanilla
Bum
syrup.
One-half cup sugar stirred in a pan until
it
burns.
Add
one half cup boiling water and boil until thick syrup.
Cream
butter and sugar, add the yolks of eggs well beaten, water and
two cups of
flour, sifted three times.
Beat for
five
minutes, then add three
teaspoons of burnt syrup, baking powder stirred into one half cup of flower,
whites of eggs well beaten.
ICING
1 cup sugar
white 1 egg
14 cup water
it
balls in water;
pour over the
stiffly
white of egg, and color with burnt syrup.
COCOANUT CAKE
y2 cup boiling water
5 eggs
3 cups sugar
1 teaspoon baking
2 cups flour
powder
1 cup grated cocoanut
1 orange
beaten

Beat together
light colored, the yolks of five eggs, whites
and
until thick
Add
of three, and two cups of sugar.

then, in succession, boiling water
flour
97
the grated rind and juice of orange;
and
stiffly
beaten whites of three eggs,
Make
mixed with baking powder, and cocoanut.
a boiled icing of
two whites of eggs, a heaping cup sugar, half cup water and
juice of one
orange.
Bake
in sheet about
an inch
thick, in
When
moderate oven.
cool,
spread
with jelly and cover with icing.
COFFEE CAKE
Mrs. C. A. Gunn.
2 cups flour (before sifting)
butter, melted, size of an egg
3 teaspoons baking
cup sugar
powder
1 teaspoon salt
2 eggs
1 cup milk
Sprinkle with sugar and cinnamon and bake twenty minutes.
COFFEE CAKE
Mrs. Peterson.
1 cup brown sugar
1/2
1 cup molasses
4 cups
1 cup strong cold coffee
1 teaspoon soda
2 pounds raisins
flour
pound
citron
1 tablespoon cinnamon
1 teaspoon cloves
1 cup walnuts
2 eggs
Cream
beaten.
cup butter
butter and sugar.
Next
spices and
fruit,
Add
coffee and molasses,
nute,
and
flour.
Bake
then eggs well
in one pan.
EGOLESS LOAF CAKE

2 cups sugar
3 cups flour
1 tablespoon baking
powder
Cream sugar and butter.

Mix all together with
ponder.
When
Stir until
Sift together four times flour
milk.
boils,
smooth and creamy.
then boil
five
and baking^
Flavor.
cold, ice with Eggless Icing

it
cup butter
lemon or vanilla extract
2 cups milk
cup sugar,
five
tablespoons milk.
minutes without stirring, and beat until
CAKE
98
FEATHER CAKE
cup butter
1 cup milk
2 cups sugar
3 cups flour
3 eggs
Cream
butter and sugar.
Add
Sift flour three times, add baking
milk and yolks of eggs well beaten.
powder
last sifting.
Add
flour
and
lastly,
the well beaten whites.
Bake
in three layers,
put together with any good frosting or
ICE
jelly.
CREAM CAKE
Mrs. F. F. Van Bushirh.
Cake
Filling
yolk 1 egg
1 teaspoon vanilla
cup butter
whites 3 eggs
1 cup prepared flour

1 teaspoon lemon juice
Mix ingredients for filling well and place on ice.

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

Mrs. P. P. Herrich.
cup shortening
1 cup sugar
1 cup maple syrup
2 eggs
2%
cups flour
%
%
%
%
teaspoon soda
cup hot water

cup ginger
cup hot water
Beat shortening to a cream; beat in one half cup of sugar, eggs, well
beaten; then add alternately, flour, baking powder, soda and ginger sifted
together,
and hot water.
Bake in a pan about thirty-five minutes. Use a pan about ten and one
half by seven inches. When cold, invert and cover the surface with maple
icing and decorate with halves of nut meats.
MARSHMALLOW CAKE
Bake angel cake
Make boiled icing of one large cup

Cut marshmallows in halves and put
then more icing. Flavor with two-thirds vanilla and
in two layers.
sugar to whites of two small eggs.
on coating of
icing,
one-third almond.

NUT CAKE
99
CAKE
100
WHITE MOUNTAIN CAKE

2 cups sugar
cups flour
21/2
2 tablespoons baking powder
cup butter
4 eggs
1 cup milk
Cream sugar and
Add
butter.
milk, flour
and baking powder.
Have
whites of eggs well beaten and fold in batter.
Bake
in layers or loaf.
little
more
flour
is
used for loaf.
For hut cake add one and a half cup chopped nuts
and bake slow
to loaf cake batter
in oven.
CINGERBREAD
Mrs. 0. M. Shuman.
3%
2 cups molasses
cups flour
1 eup butter
1 cup boiling water
3 eggs
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon cloves
3 teaspoons soda (heaping)
Cream
in
Bake
add well beaten eggs, molases and spices
butter,
water and add

in
dissolve
soda
stir in flour.
one pan.
MOLASSES CAKE
Mrs. Barre.
1 egg
1/2
%
%
eup molasses
cup sugar
1 teaspoon soda
eup butter
cup cold tea
1 cup flour
pinch salt
Bake
in shallow pan.
MOLASSES CAKE
Mrs. C. Sullivan.
1 cup butter
mUk
1 cup
1 egg
3 cups flour
21/2
Cream sugar and

flour sifted with
Baked
cup molasses
1 cup sugar
butter; add beaten egg, molasses and milk; stir in
baking powder.
in layers
and
filled
Bake twenty minutes.
with boiled icing
is
very delicious.
101
WAR CAKE
2 cups brown sugar
1 heaping teaspoon soda

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

moderate oven.
FRUIT
AND NUT CAKE

1 cup milk
Yz cup butter
1 cup sugar
1 cup raisins (seeded)

1 cup currants
1 cup nuts
cup citron
flour
3 eggs
Cream
butter and sugar.
and citron;
thick batter.
flour fruit before
Bake
Add
well beaten eggs and milk.
adding to mixture.
in slow oven.
Chop nuts
Flour enough to make
CAKE
102
AUNT
LIZZIE'S SPICE
CAKE
103
ENGLISH DIlOP CAKES

Mrs. C. A. Gunn.
1 cup sugar
2 cups flour (before sifting)
cup butter
2 eggs
Drop from teaspoon

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

]
cups flour
1 rounded teaspoan baking
powder
%
%
cup sugar
cup grated cocoajiut (dry)
grated lemon rind
1 egg
1/2
cup sweet cream

105
COOKIES
106
Sift together flour

light;
and cream.
ing
room
bake
and baking powder.
add grated coeoanut and a
in
Drop
in little
to spread.
little
lemon
Beat egg and sugar
until
rind, then alternately flour
pats on buttered pans, dusted with flour, allow-
Sprinkle a
little
grated cocoajiut over each cake and
a moderate oven.
COCOANUT MACAROONS
3 eggs
3 cups shredded coooanut (dry)
1 cup granulated sugar
2 teaspoons vanilla
To the unbeaten whites of the

thick
firm.
and
light;
add coeoanut and
Cheap and
three eggs add sugar and beat until
Drop from end of oven
vanilla.
until
delicious.
EGOLESS FIG COOKIES

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

Mrs. Agatha Cook.
1 cup butter
or
1/2
butter,
1
1/2
lard
11/2
cups granulated sugar
1%
cups molasses
teaspoon soda
teaspoon hot water
3 level teaspoons ginger
y^ teaspoon cinnamon
flour to roll

Cream
little
107
the butter; beat in the sugar, then the molasses.
Stir
in
flour, then add the soda dissolved in the hot water with the rest o^
the flour, being careful to keep the dough from getting too
of a consistency to allow you to shape
it
stiff.
Maks
with floured hands into small
Place on greased baking sheet about two
baJls the size of a walnut.
Flatten out slightly and bake in
inches apart to allow for spreading.

moderate oven.
RHODE ISLAND GINGER SNAPS

Mrs. S. E. Kennedy.
1 cup molasses
2 teaspoons butter
1 teaspoon saleratus
teaspoan ginger
BoU
flour
the molasses, add butter, ginger and saleratus. Dissolve the

and put into molasses while boiling. Stir
saleratus in tablespoon hot water

in the flour
when
it is
hot,
roU thin and bake quickly.
HERMITS
1%
cups sugar
teaspoon oinnanon
1 cup butter
1 cup sour milk
3 eggs
1 cup chopped raisins
1 cup currants
V^ teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon soda
1 teaspoon salt
2 cups flour
add other dry ingredients and sift; add butter,

beaten and milk. Mold in enough more flour to roU out.
Mix soda and

eggs slightly
flour,
LEMON COOKIES
Mrs. G.
1 cup butter and lard mixed
W.
Wright.
cup milk
2 cups sugar
2 eggs
2 teaspoon lemon extract

flour (about 2 cups)
Cream
butter and sugar; add eggs well beaten and milk; add flour
and extract.
and baking powder
sifted together,
make
cut out and bake.
stiff, roll thin,
Use flour enough
to
COOKIES
108
MARSHMALLOW MARGUERITES
thin unsweetened crackers
1 small box marshmallows
Take any variety of
thin,
unsweetened cracker, spread lightly with
butter and set in a baking pan; on the center of each cracker put a
marshmallow with a
bit of butter
above (the butter
may
be omitted).
Put
the pan into a hot oven untU the marshmallow is softened and browned
little,
then serve at once.
NUT CdOKIES
1 teaspoon baking
1 tablespoo.a butter
cup sugar
1/2
powder
pinch of salt
2 eggs
4 tablespoons milk
1 cup flour
cup ground hickory nuts

vanilla
Cream butter and sugar; add
eggs, flour, baking powder, salt, nulk
and nuts flavor with vanilla. Drop a teaspoonf ul on buttered pans about
two inches apart; if too thick, add a little more mUk.
;
OATMEAL COOKIES
Quaker Oats Co.
1 cup sugar
1 teaspoon vanilla
2 eggs
21/2
2 teaspoons baking
Cream butter and
powder
sugar.
Add
cups uncooked Quaker Oats
1 tablespoon butter
yolks of eggs.
Add Quaker
which baking powder has been added, and add vanUla.

eggs stiff and add
few on each
last.
Oats, to
Beat whites of
Drop on buttered tins with a teaspoon, but very

Makes about sixty-five cookies.
tin as they spread.
ORANGE COOKIES
cup butter
2 cups flour
4 level teaspoons baking powder
1 orange
1 egg
Cream the butter, add the sugar gradually and grated rind of orange,
add without separating yolk and white, one fourth cup of orange juice and
flour and baking powder sifted together.
A little more flour may be
needed
to roll into
a sheet, cut into squares, set
granulated sugar and bake in a moderate oven.
in
baking pan, dredge with
109
PEANUT COOKJES
Mrs. C.
cup sugar
14 teaspoon salt
1 egg
%
and
%
%
salt
Drop on buttered
juice.
teaspoon lemon juice
the butter, add sugar gradually; add well beaten egg.
baking powder,
sift
tablespoons milk
cup chopped peanuts
21/2
eup flour
Cream
W. Edmunds.
and
flour; then
Mix-
add milk, peanuts, and lemon
Bake twelve
sheets an inch apart.
to fifteen
minutes in a slow oven.
PEANUT COOKIES
1/2
cup butter
2 cups flour
cup sugar
2 teaspoons baking
2 eggs
4 tablespoons milk
Cream
butter;
baking powder and

in little
powder
teaspoon salt
1V2 cups ground peanuts
mix well with sugar; add eggs and milk; then

salt sifted
Add
together.
nuts and flavoring.
flour,
Bake
drop cakes.
ROCKS
cups brown sugar
11/2
cups flour
21/2
1 scant cup butter
1 level teaspoon
soda
14 cup hot water
3 eggs
1 cup nuts
1 cup raisins
Mix sugar and butter, add eggs, flour, soda dissolved in hot water,
and nuts; flavor; drop off the spoon' on to buttered tins.
raisins
SAND TARTS
cup butter
1 cup sugar
white 1 egg
1 egg
blanched almonds or pUi nuts
1%
1 tablespoon sugar
cups flour
14 teaspoon cinnamon
Cream
mixed and
roll
the butter, add sugar gradually and egg well beaten ; then flour
sifted with baking powder.
one eighth of an inch thick.
Chill,
toss
on floured board and
Shape with a doughnut
cutter.
Brush
over with white of egg and sprinkle with sugar mixed with cinnamon.
Split nuts
and arrange three halves on each at equal distances.
on buttered sheet and bake eight minutes in slow oven.
Place
COOKIES
110
SOUR CREAM COOKIES

Mrs. C. A. Gunn.
2 cups sugar
1 teaspoon soda
1 cup sour cream
1 cup sour cream
Sour the cream by adding one tablespoon vinegar to each cup of
Mis
cream.
soft; roll thin; sift granulated sugar over
and
roll gently in.
Cut and bake.
SUGAR COOKIES
Mrs. S. J. Kennerly.
1 scant teaspoon baking
2 cups sugar
cup butter
flour
Vg cup sweet milk
Beat eggs very

sweet mUk.
Have
powder
4 eggs
enough to
roll
add sugar, beat again, add butter melted anB

and baking powder in bowl, pour the above mix-
light,
flour
ture in the middle and mix in gradually with a spoon.
Eoll on a well
floured cloth until very thin, sprinkle with granulated sugar, pass roller
over lightly and cut.
Bake
in a moderately quick oven.
ILLA
WAFERS
ADDITIONAL RECIPES
/
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111
inf., J
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i-i
PASTRY
GENERAL DIRECTIONS
Great care
requisite in heating
is
If you can hold
an oven for pastry.
your hand in the oven while you count twenty, the heat
should be kept that
way whUe
the pastry
is
is
just right, and
This heat will bake to a
in.
If the heat
brown, and will give the pastry a fresh flaky appearance.
light
abates, the lower crust will
become heavy, and the upper crust
will fall in.
Pie crust can be kept in a tightly covered dish in the ice chest for some days,
and thus a fresh pie every day can be made without much trouble.
In baking custard, pumpkin or lemon pies, partly bake the crust
so that
it
first
will not absorb the filling.
Stewed fruits should be cold when put in the
or the crust will
pie,
become sodden.
PLAIN PIE CRUST

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

1 cup butter
1 quart sifted flour

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

3 cups milk
2 cups thick stewed apple
4 eggs
nutmeg or cinnamon
1 cup sugar
Strain thick stewed apples through a colander, add sugar.
lightly
this the
let
and mix with apple;
mUk, and
flavor with
lastly the well beaten whites.
that bake before putting in the
Beat yolks
nutmeg or cinnamon.
Beat into
Bake with one
crust
and
filling.
APPLE CUSTARD PIE No.
4 eggs
sugar to taste
1 quart milk
seasoning to taste
apples
Lay a
crust on
your pie
and half
plates, slice apples thin,
fill
plates;
pour over them a custard made from eggs and mUk, sweetened and seasoned
to taste.
APRICOT MERINGjUE PIE

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

and mixing them with half a cup of sugar and the beaten yolk of an egg;
Take from the oven; let stand a few minutes,
fill the crust and bake.
made from white of egg and one tablespoon of sugar;
Can be made into a tart by omitmeringue and adding crisscross strips of pastry when the pie is first
cover with meringue
bake in a slow oven until golden brown.

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

2 eggs
1 pint milk
Yi oup chocolate, melted
1 cup sugar
1 heaping teaspoon cornstarch
Mix
milk.
sugar, cornstarch, egg yolks and chocolate and stir into boiling
Beat white for meringue.
Bake
in half set pie crust.
CHOCOLATE PIENo.
1 egg
chocolate
custard pie
sugar
Put some grated chocolate

it
into basin
melt but do not add any water.
melted spread this over custard pie.
and plae on back of
Beat egg with some sugar in

Lovers of chocolate will like
COCOANUT
stove, let
it;
when
this.
PIE
1 pint milk
meringue
1 greated cocoanut
3 tablespoons sugar
3 eggs yolks
white 3 eggs
1 cup sugar
Mix cocoanut with well beaten yolks and cup of sugar; stir in the
pan even full and bake. Put over top mering-ue made of
whites of eggs and three tablespoons sugar. Brown quickly.
milk, filling the
MOCK CREAM
PIE
3 eggs
pinch salt
1 pint milk
small piece butter
1 cup sugar
nutmeg
3 tablespoons flour
Beat sugar, flour and egg yolks together.

a boil add the mixture,
salt
crust and sprinkle over
brown
in oven.
it
and butter.
a
little
After the milk has come to
After
nutmeg.
it
has cooled, place in baked
Place meringue over top and

CUSTARD
115
PIE
White House Cook Booh.
4 eggs
nutmeg or
4 tablespoons sugar
1 quart milk
vanilla
pinch salt
Beat together
until very light
egg yolks and sugar; flavor with nutmeg
or vanilla; then add beaten whites, salt and, lastly, a quart of milk; mis
and pour into
well
tins lined with paste.
LEMON
Bake
until firm.
PIE
Mrs. Peterson.
1 lemon
1 small cup sugar
Mix
2 tablespoons flour
4 eggs
1 small tablespoon butter
pinch of salt
1 cup hot water
4 tablespoons sugar
together sugar, butter, flour, juice and one half grated yellow rind
of lemon, egg yolks, salt and hot water; cook until thick.
Put in baked
crust; cover with whites of eggs beaten stiff with four tablespoons sugar.
Brown
quickly and serve cold.
MANGO
PIE^No.
Mrs. J. S. Day.
3 mangoes, rather green
1 teaspoon vinegar
4 tablespoons sugar
1 teaspoon spices
2 tablespoons flour
1 teaspoon butter
Pare and slice fine mangoes, add

Bake with two crusts.
sugar, flour, vinegar, spices
MANGO PIE No.

8 green mangoes
and
butter.
spice
iy2 cups sugar (or more)

Peel and boil mangoes until tender; pour off water;
seed.
fill
slice
mango from
Mix with plenty of sugar, at least a cup and a half; add spice and
into crust; cover
and bake.
MINCE PIE
Mrs.
1 can Heinz mince meat
Yz can S
&
W apples
W.
S. Harris.
%, box raisins
pound
citron
MINCE PIE A LA MODE

Serve mince pie with vanilla
ice
cream on top of each
piece.
PASTRY
116
PINEAPPLE PIE
1 cup sugar
5 eggs
1 pineapple
cup butter
1 cup cream
Beat butter and sugar to a cream; add beaten yolks, tben grated pineapple and cream, and lastly the beaten whites whipped in
lightly.
Bake
with under crust only.
PRUNE MERINGUE
%
%
PIE
pound prunes
cup sugar
white 2 eggs
cinnamon
Soak, stew and stone prunes.
add a
little
cinnamon.
Draw
bake until done.
Sweeten and flavor with lemon juice;
Line the pan with good paste,

the pie to the
fill
with prunes and
mouth of the oven and spread with a
meringue made with well beaten white of eggs and one spoon of sugar.
Brown.
PUMPKIN PIE No.
Mrs.
1 egg
Momer
Stuntz.
pint rich milk
cup sugar
salt
2 tablespoons stewed
pump-
cinnamon or nutmeg
kin
Stew pumpkin, cut

soft
mash
fine
into small pieces, in half pint of water,
with potato masher;
to prevent scorching or burning.
let
and when
the water dry away, watching closely
For each pie take one well beaten egg,
half cup sugar, two tablespoons pumpkin, half pint rich milk,
little
salt;
stir well together,
and season with nutmeg or cinnamon; bake with under
crust in hot oven.
Some steam pumpkin
instead of stewing.
PUMPKIN PIENo.
Mrs. Charles S. Smith.

1 cup
pumpkin or squash
cup sugar
2 eggs
1 large teaspoon flour
1 tablespoon molasses
2 cups milk
Mix
salt,
well
pumpkin
pinch salt
1 teaspoon cinnamon.
or squash with sugar, molasses, beaten eggs, flour,
cinnamon and about two cups of milk; place
in crust
and bake.
THE MANILA. COOK BOOK
117
RAISIN PIE
1 cup seeded raisins
1 cup water
1 cup sugar
juice V^ lemon
1 tablespoon cornstarch
Boil
all
together
five
pinch salt
minutes; put in crust and bake.
VINEGAR
PIE
1 egg
1 tablespoon sharp vinegar
1 heaping tablespoon flour
1 teacup cold water
1 teacup sugar
Beat well together egg,
nutmeg
flour
and sugar; add vinegar and water; flavor
with nutmeg and bake with two crusts.
ADDITIONAL RECIPES
118
PUDDINGS and DESSERTS

COMMON BATTER
For
boiled puddings, fritter^
etc.,
1 cup milk
1 tablespoon melted butter

1 cup flour
teaspoon salt
2 eggs
Mix
in
very smooth batter, a
little
thicker than batter cakes.
AN<1EL PUDDING
Mrs. C. H. Smith,
y^^
cup butter
2 tablespoons
y^ cup flour
com
starch
1 tablespoon butter
1 cup scalded milk
1 cup boiling water
2 eggs
Vi cup bread crumbs
1/2
cup
cup sugar
jelly or
jam
Cream
butter and flour, stir into scalded milk.

Cook until mixture
Beat eggs and sugar lightly and when well mixed add to the first
mixture.
To this add sifted bread crumbs, and flavor with any desired exboils.
tract.
Bake
Bake
in well buttered patty pans.
This
is
sufficient for five per-
and browned.
Place on serving
powdered sugar, and serve with royal sauce as follows:
Mix corn starch and butter, add gradually boiling water and jeUy, or jam,
and a little lemon juice if desired. If you use jam and the seeds are ob-
sons.
until the mixture
is
well set
dish, dust with
jectionable, strain before serving.
BAKED APPLE DUMPUNGS

Make a
Take piece of dough, roU out thin

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

desired sauce.
APPLE PUFF
Mrs. Ben. F. Wright.
1 cup sugar
1 can apples
cinnamon or
1 tablespoon butter
1 cup milk
nutmeg or
sliced
lemon
flour for stiff batter
Canned apples are good for

dish,
Put them over the
this.
and wash, sweeten and flavor to
lemon are good.
a pudding
sliced
Let them cook while the oven heats, and while you are
getting together sugar, butter, milk, enough flour to
cake batter, and lastly the baking powder.
an amount of
fire in
Cinnamon, nutmeg or
taste.
make a
Be sure
nice,
ordinary
the apples have quite
Spread the batter over the boiling apple sauce.
juice.
Bake
and serve with any kind of pudding sauce.
BACHELOR'S PUDDING
Mrs. Ryan.
1%
1 pound stale bread
pound beef suet
cups sugar
1 lemon
2 large apples
4 eggs
Take grated
stale
bread, suet
chopped
fine,
apples cut
fine,
baking
powder, sugar, the juice and grated rind of lemon, and well beaten eggs;
mix
well,
adding eggs
last.
BoU four
hours in a well buttered and sugared
bowl.
BANANA PUDDING
Mrs. G. Sullwan.
stale cake
sliced
thin boiled custard
bananas
Cut cake in thin

bananas sliced very
Make
slices
thin.
and
Over
line
this
a dish with
slices.
pour a cupful of
another layer of cake, banana and custard.
Set
Cover the cake with

thin, boiled custard.
away
to cool.
121
BREAD PUDDING
1 pint bread crumbs
2 lemons
1 quart milk
cup cocoanut
butter size of egg
whites 2 eggs
yolks 2 eggs
tart jelly
salt
and nutmeg
Soak bread crumbs
until soft,
add other ingredients and bake one hour.
Serve with tart jelly on top.
The grated rind of lemons and cocoanut added
to the above is very de-
Frost top with meringue of whites of eggs, sprinkle with cocoanut
licious.
and brown.
COTTAGE PUDDING
1 cup sugar
2 cups flour
lemon or nutmeg
1 egg
1 cup milk
Mix
sauce.
ingredients
bake in small dripping pan and serve hot with creamy
Fruit added to the above
is
very nice.
BOILED FIG PUDDING

Mrs. Ryan.
1 pound
figs
4 eggs
1 pound bread crumbs
1 lemon
1 cup sugar
Have
figs
and suet chopped
fine
sugar, the juice and rind of lemon;
and bread crumbs grated, add eggs,
mix
a well buttered and sugared bowl and

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

1 tablespoon
com
starch
and
PUDINGS AND DESSERTS
122
Peel the oranges; cut in thin
slices,
removing the seeds.
ding dish and sprinkle over one cup of sugar.
Pît in a
pud-
Beat egg yolks with corn
starch and two tablespoons of sugar; add salt and stir into boUing milk.
When
it
thickens remove
from the Are and when
cold spread over oranges.
Beat the whites of the eggs with two heaping tablespoons of sugar and
put over pudding.
Serve cold.
ORANGE SHORTCAKE
Mrs. Bader.
2 cups flour
3 tablespoons butter or lard
cup sugar
1/3 cup plus 1 tablespoon milk
nutmeg
1 ^gg
Mix dry
work
ingredients and sift well;
well beaten and
mUk.
Bake
in layer cake
in shortening with fingers,
pan;
split,
egg
spread with butter
and cover with oranges which have been cut in small pieces and have stood
an hour with plenty of sugar. Serve with orange sauce. The "dalanghita"
is
the best orange.
RICE SNOWBALLS
Mrs.
boiled rice
W. W.
Barre.
1 pint of milk
3 eggs
1 teaspoon corn starch
lemon flavoring
BoU
rice
and mould in a cup uutU
and cornstarch.
Flavor with lemon.
cold.
When
Make a
cold
custard of eggs, milk
pour over
rice balls half
an hour before using.
STEAM PUDDING
Mrs. George
W. Dunlap.
2 cups grated raw potato
1 cup walnuts
1 teaspoon soda
1 tablespoon butter (heaping)
1 cup sugar
1 teaspoon cinnamon
1 cup flour
1/2
1 cup raisins
Grate potato and add soda;

gredients and add.
teaspoon cloves
1 nutmeg, grated
let stand a few minutes.
Mix other
Steam three hours and serve with cocoanut sauce.
in-
THE MAN ILA COOKBOOK
123
STEAMED PUFFS
Mra. C. E. Smith.
Puffs
Yz cup sngar
Sauce
1 cup fruit juice
2 eggs
%
%
2 teaspoons corn starch
cup butter
1/2
cup milk
cup sugar
1 teaspoon butter

flour
Take sugar,
milk, baking powder and enough flour tO'

Grease as many cups as you desire puffs. Fill each
one about one quarter full; add any desired fruit; put in another spoonful
batter; steam forty-five minutes.
Serve hot with any good pudding sauce,
or a sauce made from fruit juice as follows: fruit juice, corn starch,
sugar and butter.
make
eggs, butter,
thick batter.
STRAWBERRY SHORTCAKE
Miss E. J. Hannan.
1 box Baguio strawberries
1 tablespoon sugar
1 pint flour
1 teaspoon
tablespoon butter
cold milk
salt
1 heaping teaspoon baking powder

Select
firm
clean
berries.
Wash
in
boiled
or distilled water.
Place
and deluge with boiling water quickly, turn out on platter or

Add salt, baking powder
flat dish, mash, sweeten to taste and put on ice.
and sugar to flour, mix throughly, rub in butter and wet to a soft dough
in colander
with cold milk. EoU out like biscuit; spread lightly with butter; fold once;
bake; unfold; and spread mashed berries between layers and on top.
SUET PUDDING
Mrs. C. Sullivan.
1 cup suet, chopped
2 cups graham flour
1 cup molasses
1 cup wheat flour
1 cup milk
1 cup raisins seeded
Mix
ingredients; steam three hours.
GULAMAN OR FRUIT JELLY

is found in the native markets.
It
prepared and makes delicious jelly. "Wash carefully after breaking into small pieces. To one cup gulaman take three cups water. BoU
ten minutes, strain through cloth and add sugar and fruit juice. By adding
the juice of tomatoes and a little salt, a jelly which is nice for salads or
for garnishings may be made, as it cuts easily into any shape desired.
It also makes a good custard by adding sugar, milk, eggs and flavorWhipped cream may be served with "gulaman" or any sweet sauce
ing.
Filipino gelatine, called "gulaman",
is
easily
desired.
124
APPLE FLOAT
Mrs. G. A. Miller.
4 eggs
2 grated apples
4 tablespoons sugar
custard
Beat the whites of eggs until very light. Add powdered sugar and
beat until fine and dry. Into this grate two apples, beating carefully until the meringue wiU hold no more apples.
Spread this over a soft enstard
or whipped cream and serve at once.
APRICOT DELICATE PUDDING

Mrs. C. H.
Pudding
Sauce
1 cup apricot juice
2 cups milk
1 cup water
yolks 4 eggs
cup sugar
3 tablespoons sugar
3 tablespoons corn starch
flavor to taste
4 eggs (whites)
One cup of any kind of
fruit juice
either apricots, peaches, oranges,
one cup of water, one cup sugar (more according to fruit) place
on stove, and when hot, add corn starch dissolved in cold water. Stir until
entirely cooked.
Add a pinch of salt. Add stiff froth of whites of eggs;
stir up well from the bottom, place on back of stove and turn over and
over to make the whites of the eggs a little solid. Put some of this mixture
in the mould then a layer of the solid fruit and so on until the mixture is
used. Place on ice.
Serve with yellow sauce, made of mUk, eggs yolks,
sugar and flavoring to taste.
cherries,
BANANA CUSTARD
Mrs. G. E. Seybolt.
4 ripe bananas
lemon flavoring
1 pint cold custard
whipped cream
Wash
very ripe bananas; rub through a sieve; add to a pint of cold

Serve in glasses with a tablespoon of
and flavor with lemon.

whipped cream on top of each.
custard,
CAKE CUSTARD
3 cups custard
6 sponge cakes
2 tablespoons peach jelly

or marmalade
whipped cream
Make a sweet
boiled custard, about three cupfuls.
While this is hot

sponge cakes broken up very small, and jelly or marmalade.
Beat hard and when cool set on the ice to get very cold. When ready to
serve, heap on top of each dish a tablespoon of whipped cream, and in the
center of the cream put a very little of the peach jelly.
stir into it
THE M ANILA COOK BOOK
125
CARAMEL CUSTARD
Mrs. C. E. Smith.
4 eggs
V/z cups milk
8 tablespoons sugar
1 teaspoon vanilla
Beat eggs thoroughly; add four tablespoons of sugar, milk, and vaMake custard. Make a caramel of four tablespoons sugar browned.
Have ready little tin moulds and put in each one teaspoon of hot caramel;
turn quickly in your fingers so as to coat the sides of the mould with caramel
Then fill the moulds about three-fourths full of the
as evenly as possible.
above custard, place them in a pan of hot water, and bake in the oven until
the custard is set. Turn out of the moulds while wann, and serve cold.
nilla.
CHARLOTTE RUSSE
Mrs. Stafford.
2 cups orange Juice
1 ounce gelatine
4 eggs
Yz cup cold water

1 cup sugar
lady fingers
cup lemon juice
Soak gelatine in cold water half an hour. Make syrup of sugar, lemon
and orange juice. Turn slowly into the beaten egg yolks; beat aU the
time.
Put into double boiler and cook until thick. Add dissolved gelatine,
strain and beat until cold. Add whites of eggs beaten to a stiff froth.
In place of orange any flavor may be used. Line a mould with lady fingers,
pour in the mixture and put on the ice to harden.
MOCK CHARLOTTE
Mrs. G. A. Miller.
Custard
Yz pint boiling water
1 cup sugar
com
pint milk
yolks 2 eggs
2 teaspoons sugar
1 teaspoon vanilla
3 tablespoons
starch
vanilla
white 4 eggs
Take boiling water, sugar and vanilla, thicken with moistened corn
Pour this over the beaten whites of four eggs. Set on ice.
For the custard: Take milk, yolks of eggs, sugar and vanilla. Pour
the boiling milk gradually over the eggs, bring to a boil, but remove immediately from the fire to prevent curdling.
starch.
COCOANUT CUSTARD
3 eggs
1 tablespoon flour
1 cup sugar
2 cocoanuts
Mrs eggs, sugar and flour. To this add one pint of eocoanut milk,
obtained by grating, washing and squeezing well the meat of cocoanuts.
Bake either in crust or in pudding dish without crust.
126
COCOANUT-MEAT DULCE
A
3 coeoanuts
To
Filipino Friend.
4 pounds brown sugar
when
the grated meat of coeoanuts add dark sugar and
cook until
it is
dissolved
a thick preserve.
COCOANUT PUDDING
Mrs.
W. W.
Barre.
1 teaspoon vanilla
1 cocoanut
Yz cup cocoanut milk
oup sugar
whites 2 eggs
yolks 3 eggs
2 cups sugar
Fresh cocoanut, grated, cocoanut milk mixed with
Add
Boil sugar and a
minutes.
water until
little
whites of eggs and spread over pudding.

in
to
it
Mis and bake
beaten egg yoLks, sugar and vanilla.
it
Put
make
juice.
ten or fifteen
threads, add to the beaten

in
Make
oven and brown.
morning for evening dinner.
COCOANUT PUDDING
4 tablespoons minute tapioca
2 tablespoons sugar
1 cup grated cocoanut
1 quart milk
4 tablespoons powdered sugar
4 eggs
Put tapioca
in the milk
and cook in a double
boiler at least ten
Beat the yolks of eggs and sugar together; add them
tes.
half of the cocoanut.
when
Cook
to the
minutes longer; take from the
five
minu-
milk and
fire,
and
cold turn into a shallow glass dish.
Beat the whites of eggs until light; add powdered sugar and beat
again; spread this over the top and sprinkle over the remaining cocoanut.
Place a few maraschino cherries over the top.
CORN STARCH PUDDING

Mrs. C. H. Smith.
2 cups milk
3 tablespoons
whites 4 eggs
com
starch
vanilla flavor
cup sugar
Dissolve
com
starch into a
mainder and bring to a
boil,
little
cup grated cocoanut
of the milk.
add starch;
stir
Stir sugar into the re-
constantly a
then add the stiffly beaten whites of eggs; and cook a
with vanilla and mould, or add
little
few minutes
longer.
Flavor
of a cocoanut, grated, before putting

into a mould, serve with cream or a yellow sauce.
127
DATE TAPIOCA
4 cups scalded milk
6 tablespoons tapioca
12 tablespoons sugar
1 cup chopped dates
pinch salt
Soak tapioca
fifteen minutes,
eggs
stiff,
in cold water;
mix with sugar,
add hot milk; cook
salt,
add yolks of eggs; cook three minutes.
heap on top; place
Beat whites of
Serve cold with lemon
oven to brown.
in
sauce or whipped cream.
FRUIT GELATINE
Mrs. G. E. Seybolt.
y^ pound dates
cherries or
Yi pound
pineapple or
figs
bananas or
orange
GELATINE
1 quarter boiling water
1 box gelatine
2 lemons
Yz pint cold water
1 orange
1 cup sugar
Stone and chop dates, mix with equal amount of chopped

candied cherries,
The mixture must be
sufficient to
fill
box of gelatine with cold water and

it
the sugar and boiling water and
mon and
orange
aside to harden.
juice.
When
a quart and a pint mould.
let it
add
mould or the
Cover a
soak for half an hour.
stir until gelatine is
Add
cold and quite firm, turn
The
it
out
fruit
to
dissolved; add le-
Strain into the mould over the fruit and stand
and serve with or without whipped cream.

into the
figs;
or pineapple, or the pulp of orange, or sliced bananas.
upon
it
a glass dish
must be put
loosely
jelly will not penetrate.
ITALIAN CREAM.
Mrs. Stafford.
1 ounce gelatine
1 pint milk
3 eggs
flavoring
3 tablespoons sugar
dash of salt
Make
custard of milk, egg yolks, sugar and
salt.
When
cooked en-
ough to coat the spoon, add ounce of gelatine, which has soaked half an
hour in some of the cold milk. As soon as dissolved, remove from the fire,
and when it begins to stiffen fold in carefully the whites of eggs whipped
to a froth.
Turn
into a
mould
to set.
PTJDINGS AND DESSERTS
128
ITAUAN CUSTARD
currant jelly
6 eggs
lemon juice
sugar
Beat yolks of eggs

juice to
to a cream,
Beat until quite
taste.
and while beating add sugar and lemon
Pour
thick.
into
the glasses with this
and place on
Beat the
cups.
glass
whites to a stiff froth, whip in enough currant jelly to give
it
color.
Heap
ice to chill.
MANGO SAUCE
Pare green mangos and
from the
slice
seed.
Boil in plenty of water
for a few minutes; pour off the water and boil again, being careful that
the fruit
is
not broken by boiling too long and hard.
boiling add a
is
little
After the
water and sugar sufficient to sweeten.
carefully done so that sufficient acid
is
last
par-
If the parboiling
removed, the result will be like
a delicious green apple sauce.
MARSHMAJLLOW DESSERT
1%
pineapple
marsh mallows
Mix
cups whiped cream
maraschino cherries
equal parts of diced pineapple (no juice)
mallows, and
let
serve add halved maraschino cherries.

If the cream
is
and quartered marsh-
When
stand in ice box twelve hours to swell.
Mix
well and add
ready to
whipped cream.
not stiff enough add white of one egg beaten stiff.
MARSHMELLOW PUDDING
Mrs. Quinan.
tablespoon gelatine
Custard
1 tablespoon cold water
1 cup milk
3 eggs
1/2
cup sugar
teaspoon vanilla
Soak
gelatine in water.
Beat the whites of eggs
stiff
and dry; beat
slowly into them one fourth cup of sugar and the gelatine which has been
Add
dissolved over boiling water.
small cups.
Stand on
ice,
flavoring that
and unmould
outside of the cup in hot water.
of crushed fruit, or a custard
at
is
desired and
serving time
mould
in
by dipping the
Serve with whipped cream, or a spoonful
made from
one fourth cup of sugar, cooked in double
the yolk of
boiler.
two eggs, milk and
129
ORANGE JELLY
V^ box gelatine
3 oranges
cup cold water
1 cup sugar
Soak
and
whipped cream
gelatine in cold water half an hour; add sugar
stir until
juice of three
dissolving,
dissolved.
on the
and boiling water
Grate the peel of two oranges and squeeze the
peel.
Let stand for half an hour, while gelatine
and then strain into
Turn
jelly.
into halved orange skins
is
as
Serve in skins with whipped cream on top of each.
moulds.
PAPAYA "APPLE" SAUCE

Mrs. C. Sullivan.
made from green papayas.
delicious "apple" sauce can be
large green papayas in the market.
Select
Peel and cut in small pieces as with
green apples; cook until very soft; remove from stove and put in a very
little
Put
Beat until very soft and smooth.
sugar and the juice of one lemon.

in the ice
box
to cool
and serve with roast pork or roast goose.
PINEAPPLE AND SAGO PUDDING

From The
1 tablespoon sago
1/3 cup boiling water
Soak
1 tablespoon sugar
cup shredded pineapple
sago over night; stir soft sago with boiling water, cook twenty
minutes; add sugar, and

a fork and
stir
pour sago over
until
it.
dissolved.
Shred the pineapple with
Then cover with a meringue and brown
slightly in the oven.
STEAMED AND BAKED PRUNES

Mrs. Townsend Wood.
Take a quantity of California prunes, pour scalding water over them,

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

teaspoon cream tarter

pinch of salt
Take stewed prunes, run through a colander. Beat eggs and whip in
powdered sugar, with salt and cream tarter; bake twenty minutes in pan
of hot water; serve with whipped cream.
130
PRUNE SOUFFLfi
Mrs. G. E. Seybolt.
pound stewed prunes
4 tablespoons powdered sugar

whites 6 eggs
yolks 3 eggs
add to them
Fold in the
beaten whites of six eggs; turn into a baking dish; dust the top with powdered sugar; bake in a quick oven for five or six minutes, then send immediately to the table in the dish in which it was baked.
Serve with whipped
Remove
the stones
from prunes, press through a
sieve;
the yolks of three eggs slightly beaten with powdered sugar.
crejun.
SNOW PUDDING
Mrs. Quinan.
2 tablespoons
1%
com
1 lemon
starch
1%
cups boiling water
cups sugar
whites 2 eggs
Dissolved cornstarch in boiling water, add lemon juice and sugar, and
in double boiler twenty minutes.
When perfectly cold beat in the
stiffly beaten whites of eggs and continue to beat ten miuutes.
Serve with
boU
any
desire sauce.
TAPIOCA CREAM
1 cup tapioca
4 tablespoons sugar
1 quart water
1 pint canned peaches
Soak tapioca in cold water two hours; add sugar. Put peaches in a
two quart pudding dish pour the tapioca over, cover securely and bake
forty minutes.
TAPIOCA CUSTARD
Mrs. G. B. Johnson.
%
%
eup tapioca
2 eggs
can sweet condensed milk
1 teaspoon vaniUa
2V2 cups cold water
BoU tapioca twenty minutes with two cups of water. Beat the eggs
with the milk which has been dissolved in half cup of water, and add to
the boiling tapioca.
Cook together a few minutes until thick and smooth.
Add
flavoring
when
done.
SAUCE
yolks 3 eggs
vanilla
1 pint of milk
pinch of salt
sugar
Beat the eggs and add milk sweetened to taste, and cook in a dish of
hot water; when nearly cold add vanilla and a pinch of salt. Set on ice
to cool.
THE MANILA COOKBOOK
131
CARAMEL SAUCE
Mrs. C. E. Smith.
1 cup sugar
butter size of egg
1 cup boiling water
1 tablespoon flour
pinch of salt
Brown sugar
salt
and
flour.
bum), add
(being careful not to
Cook
boiling water, butter,
carefully, be sure the flour is smooth.
CHOCOLATE SAUCE
Mrs. Gibson.
1 cup sugar
water
cake chocolate
chopped nuts
Mix sugar and chocolate with enough water

Chopped nuts may be added when cold.
to
make a
thick syrup.
COCOANUT SAUCE
Mrs. George
2 cocoanuts
11/2
cups sugar
V2 cup cream
2 cups hot water

Grate two cocoanuts, pour over
hour; strain through a cloth.
to a thick syrup;
W. Dunlap.
To
it
two cups hot water and
this
cocoanut
mUk
let
stand one
add sugar and boil
add cream, beat well and remove from the stove without
boiling.
COCOANUT SYRUP
Mrs. Kate Heath.
3 cocoanuts
1 pint water
Grate cocoanuts and to the grated meat add water.
and squeeze
is
and
good
out.
To the
liquid
Wash
thoroughly
the
obtained add brown sugar
boil to the consistency of honey,
caramela
skimming frequently.
CREAMY SAUCE
4 tablespoons
%
Beat sugar and butter
fruit juice
2 teaspoons vanilla
cup butter
to
cup cream
a cream, add fruit juice, vanilla and cream.
Place the bowl in hot water and
stir until
creamy.
132
LANCA SAUCE
A
The seed coverings of the
make a
lanca,
when
Filipino Friend.
boiled tUl tender
and sweetened,
nice sauce similar to peach sauce.
Spices
may
also be added.
LATIK
4 lumps native sugar
2 cocoanuts
Extract milk from the meat of two cocoanuts.

native
brown sugar
in a stew-pan,
the coconut shells), add a
little
melted, strain thru cotton cloth.
sugar into the coconut milk.
(use the
Place four lumps of
brown sugar that
water place over the
fire
is
This process cleans the sugar.
Cook
this
molded
until
Pour
mixture in a deep stew-pan,
ring occasionally, until thick enough to spread
when
in
sugar
is
the
stir-
cool.
ORANGE SAUCE
whites 3 eggs
2 oranges
1 lemon
Beat whites of eggs until
stif;
add sugar gradually; then add grated
rind of orange (if American oranges) and fruit juices.
ADDITIONAL RECIPES
133
FROZEN DAINTIES
The
iee should be
crushed until
fine
ice
and
salt
Mix
and mushy.
three parts of
around can.
ice to one part coarse rock salt before putting
The melted
should surround can, and not be drawn off as fast as melted.
The contents of the can should be thoroughly chilled before freezing.

Turn the crank continuously and steadily at a medium pace, until
you can turn no longer, then remove the beater, scrape off the cream
from the
throw
a.
slides,
pack down closely
in the can.
Put on the cover and
piece of old carpet or burlap over the freezer.
All ice creams are richer
and of better body, flavor and
texture, if
allowed to remain in the ice and salt at least an hour to ripen.
ICE
CREAM
Mrs.
W. W.
Barre.
3 eggs
1 large cup water
1%. cup sugar
Vanilla to taste
To unbeaten eggs
fine foundation for various flavors of iee cream.
add sugar, slowly mix in cream, add water and flavor with vaniUa
taste.
to
Freeze.
PLAIN ICE CREAM (Foundation)

2 tablespoons flour
1 pint milk
1 pint cream
1 cup sugar
2 ggs
(or
of
cream
may
it
is
be made with 3 eggs and
na cream,
the even half a cup
a great improvement)
Scaid the milk; mix the sugar, flour and eggs together and make a
soft custard.
When
cold stir in the
cream and
freeze.
just before freezing.

add 1 tablespoon
Chocolate Iee cream add 4 ounces of melted unsweetened chocolate.
Strawberry Ice cream add one box berries crushed, or one can of ber-
Vanilla flavor
vanilla,
ries crushed.
Peach Ice Cream
Add one
small can peaches, mashed.
FROZEN APRICOTS OR PEACHES

Mrs. G.
1 can apricots
1%
W.
Wright.
3 or 4 cups distilled water
cups sugar
Drain apricots and cut in small pieces. To the syrup add enough
water to made four cups, and cook with sugar five minutes. Strain, add
apricots and freeze.
134
THE MANILA CQOK BOOK
BANANA
ICE
135
CREAM
Mrs. Beardsley.
5 large cups water
2 cans cream
5 eggs
vanilla
4 cups sugar
bananas
2 tablespoons flour
Boil flour in water.
Mix with cream
Beat together eggs and sugar.
and when cool add vanilla and bananas cut
fine.
Freeze.
BISCUIT GLAC
1 pint sweet cream
1 cup
yolks 4 eggs
Beat cream
powdered sugar
vanilla
beat egg yolks, then cream with sugar and pour into
stiff;
Flavor with vaniUa and freeze.
tm.
CARAMEL CREAM
Mrs. Kincaid.
4 eggs
2 cups sugar
1 can cream
1^/2
cups nuts
1 teaspoon cornstarch
vanilla to taste
2^4 cups water

Boil one cup of sugar with one fourth cup water until a thick syrup.
Brown, but be careful not to burn. To one half can of cream add two
parts of water. Place on the fire and when it boils, add heaping teaspoon
of cornstarch.
When
one cup of sugar.
done, add the yolks of four eggs,
Remove from
stirring until all has been

finely
chopped.
When
of the eggs well beaten.
the
dissolved.
weU
beaten, with
and add the boiling hot syrup;

Flavor with vanilla, and add nuts,
fire
half frozen, add half a can of cream and the whites
most excellent cream.
CATAWBA PUDDING
1/2
package gelatine
1/2
1 pint whipped cream

1 cup pulverized yugar
%
%
1 cup grape juice
cup boiled rice

cup chopped
figs
cup chopped dates

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

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

of hot water.
freeze.
Whi
the consistency of paste, add to plain ice cream
and
FROZEN DAINTIES
136
CHOCOLATE SAUCE FOR
CREAM
ICE
Mrs. Gibson.
1 cup sugar
chopped nuts
Vs cake chocolate
Boil together sugar
When
syrup.
when
serving.
and chocolate with enough water to make a thick

may be added. Pour over ice cream
chopped nuts
cold,
Delicious.
HOT CHOCOLATE SAUCE FOR
CREAM
ICE
Urs. C. E. Smith.
2 ounces Baker's chocolate
cup milk
2 cups light brown sugar
butter size of walnut
1 inch length cinnamon bark
vanilla
Melt chocolate over hot water; add sugar, cinnamon, milk and butter;
cook until it wiU form a soft ball when dropped on ice. Remove the
cinnamon and add a little vanilla. Serve hot, pouring a little sauce on
each dish of vanilla
ice
cream.
COCOANUT
ICE
CREAM
Mrs. Sullivan.
Add
grated coeoanut to vanilla ice cream.
Very
delicious.
FIVE-THREE
Mrs. Sullivan.
3 lemons
3 cups sugar
3 oranges
3 quarts water
whites 3 eggs
bananas
Preserved cherries or pineapple
Mix the
juice of lemons
and oranges with the
fine banana.
Put in
Mix thoroughly. When half frozen beat
froth and stir into the sherbet. Finish freezing
freezer with water and sugar.

the egg whites to stiff
and serve with preserved cherries or pineapple.
GRAPE AMBROSIA
4 cups water
jnice 3 lemons
2 cups milk
2 cups sugar
1 cup grape juice
whites 4 eggs
can grated pineapple
Mix milk with water, sugar and
fruit; partly freeze;
white of eggs and continue to freeze until hard.
add the beaten

LEMON
137
ICE
Mrs. H. C. Btunts.
juice 4 lemons
3 cupg sugar
3 cups milk
2 eggs
Freeze milk and sugar; add lemon juice and well beaten whites of
eggs just before you finish freezing.
Very
delicious.
LEMON SHERBETNo.
Mrs. Trowbridge^
Add
1 pound sugar
6 lemons (juice of 6, grated
1 quart water
rind of 1)
whites 5 eggs
grated rind of one lemon to sugar.
When
minutes.
Add water and

When partly
cold add juice of six lemons.
let boil five
frozen add
well beaten whites of eggs.
LEMON SHERBET No.
Mrs. Sullivan.
4 lemons
2 cups sugar
cup water
2 oranges
whites 2 eggs
2 quarts water
Boil sugar in one half cup of water until the syrup threads
whites of eggs to a stiff froth;
stir into this the thick
beat the
syrup and put
in
freezer with the juice of lemons and oranges and two quarts of water.
Freeze.
LEMON SHERBETNo.
Mrs. Seybolt.
whites 4 eggs
4 lemons
1 quart boiling water
1 pint sugar
Shave off the peel from two lemons in thin wafer like shavings, being
careful not to get the white part. Put parings in a bowl, add the boiling
water
a.nd let
to the water.
strain into
stand ten minutes, closely covered.
(More sugar
the can and
if
freeze.
Add
Mix
the juice and sugar
and when cold,

The addition of beaten whites of two
necessary).
eggs when half frozen adds to the recipe.
well,
FROZEN
138
DAINTIE
FROZEN MANGOES
6 large
11/2
mangoes
cups sugar
Mrs. G.
W.
4 cups
distilled
Wright.
2 teaspoons
water
lemon juice
Peel mangoes and cut pulp from seeds; cut in small pieces and mash;
make syrup
If desired
and water, add mangoes and
of sugar lemon juice
freeze.
add well beaten whites of two eggs when almost frozen.
MANGO
ICE
CREAM
Mrs. G.
W.
2 cups
cream
2 cups
distilled
water
Peal mangoes, out from seeds in small pieces and mash.

boiling sugar and water fifteen minutes,
strain,
6 large
mangoes
iy2 cups sugar
Wright.
Make syrup by
mashed mangoes,
cool
and
When
freeze.
partially frozen
add
add beaten
cream.
MERINGUE
Mrs. Mercer G. Johnston.
2 tablespoons Highland cream
white 3 eggs
3 level tablespoons granulated sugar
Beat egg whites
until thoroughly stiff but not dry;
less
add gradually
thc-
Set this on the ice until thoroughly chilled, not
sugar beating the while.
than half an hour.

Just before serving, add cream, as you would oU in mayonnaise dressing.
The ingredients must be
This
cold.
a delicious meringue to whip into
is
cold custard or to serve dropped into iced chocolate.

ficient for half
This quantity
is
suf-
a gallon of chocolate.
MUSKMELON
FRAPPfi
Mrs. Odlin.
gelatine
1 small melon
water
sugar to taste
Cut small melon

pulp as
may
in half.
Remove
and membrane
in sieve to drain
gelatine prepared in the usual
serving time
the seeds,
be removed easily, cutting
fill
and
it
to this
way and a
membrane and as much
into small pieces.
add sugar
little
water.
Put seeds
to taste, a little
Freeze and
at;
the melon shells, which should be ice cold, with alternate
layers of the pulp and frappe.
FROZEN DAINTIES
NUT
ICE
139
CREAM
1 cup English walnuts, chopped fine

1 dozen cherries, chopped fine
3 tablespoons cherry juice
Mix and add
to plain ice cream, omitting vanilla.
Freeze.
Delicious.
ORANGE SHERBET
Mrs. Sullivan.
6 oranges
1 pint sugar
2 lemons
2 tablespoons gelatine
1 pint cold water
Mix
soaked
1 teaspoon orange extract
juice with one pint of cold water;
in cold water,
add sugar;
and flavor with extract.
stir in the gelatine
Freeze.
A DELICIOUS WAY OF SERVING PAPAYA

Mrs. J. F. Craig.
Pare and take out seeds, cut
shaped pieces, and
fruit in small dice
serve very cold with the juice of a lemon or lime and a very
PINEAPPLE ICE
CREAM No.
little
sugar.
Mrs. SeyboU.
can grated pineapple
2 tablespoons orange juice.
Sugar
to taste
Drain off the juice from half a can of grated pineapple, mix
it
lemon and orange
juice.
Mash
taking only what wiU go through easily.

juice
and
and add sugar to
taste.
Mix
witli
the pineapple pulp through a strainer,
Mix the
sifted pulp with the
this with partly frozen plain ice
cream
finish freezing.
PINEAPPLE ICE
CREAM No.
Mrs. SeyboU.
juice 1 lemon
1 ripe pineapple
%
fine
cup to pint of fruit
Pare a fresh, ripe pineapple, remove the eyes and core, then chop
and sprinkle with half a cup of sugar to a pint of fruit. Let it stand
for half
a.n
more sugar
freezing.
hour, then press through a strainer.

if
needed.
Mix with half frozen
ice
Add lemon
cream
(plain)
juice
and
and
finish
FROZEN DAINTIES
140
PINEAPPLE ICE
1 quart of
CREAM No.
Sugar
cream
1 large pineapple
Pare and grate the pineapple. Place in a deep dish and sprinkle with
sugar.
Cover and let stand three hours. Then press through a sieve.
Freeze.
Stir into the cream and beat well.
PINEAPPLE PARFAIT
Rosamond Lampman.
2 cups pineapple juice and
hox gelatine
pulp
2 cups cream
4 eggs
whites
SUced pineapple, whipped cream and maraschino
cherries.
cold water, then dissolve over hot water.

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

or 1 quart fresh fruit
1 tablespoon extract lemon

1 pint water
1 pint sugar
Mix
well pineapple, sugar, water, gelatine dissolved in hot water, and
lemon extract.
Freeze.
PINEAPPLE SHERBET No.

juice 1
cup water
1 pint grated pineapple
lemon
II/2
cups sugar
whites 2 eggs
To juice and pulp of pineapple add lemon, water and sugar. Dissolve the sugar in water, add lemon juice, let it boU up and strain clear.
When cold, stir in the pineapple and freeze. When partially frozen stir
in the well
whipped whites of two eggs.
PINEAPPLE SHERBETNo.
1 quart sugar
1 quart shredded pineapple
1 quart hot water
4 lemons
whites 4 eggs
Add pulp and juice of pineapple

Boil sugar and hot water to syrup.
and juice of lemons. Add water enough to make a gallon freezer twoFreeze
thirds full. When half frozen add the well beaten whites of eggs.
with plenty of salt and ice.
141
STUFFED PINEAPPLE
1 large pineapple
orange
1 dozen Maraschino cherries
4 teaspoons Maraschino liquor
bananas
Select a fine large pineapple and cut the top off smoothly.
Scoop
out the inside, taking care not to break the sides; cut the pulp into dice
and put with it half as much orange; also cut as much banana as you
have orange and cherries each halved; add liquor and mix. Return all
to the pineapple shell; set this in a very cold place and leave until well
chilled.
If possible put stuffed pineapple into a pail and pack in ice and
salt for an hour.
Place the top, with its tuft of leaves, on the stuffed
pineapple when
it is
sent to the table.
SORBETE FAVORITA
Jacinto Jobes.
1 can plums (juice)
2 tablespoons cornstarch
whites 3

2 cups sugar
Mix
with a
from can of plums with water, sugar, cornstarch mixed

water and freeze; when half frozen add egg whites stiffly
juice
little
beaten.
STRAWBERRY
FRAPPfi
Mrs. G.
1 can Cross and Blaekwell strawberry
W.
Wright.
jam
1 quart boiling water
2 teaspoons lemon juice

whites 2 eggs
Pour boiling water over contents of one can of strawberry jam (any
other flavor if preferred). When cool, add lemon juice and freeze. When
almost frozen add well beaten whites of two eggs.
TUTTI FRUTTI CREAM

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

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

juice,
Add
a syrup.
to
tea,
strawberry juice, lemon
Let stand for half hour.
orange juice pineapple.
water to make one and one-half gallons.
Add
Strain and add ice
cherries, mineral
water and
ice just before serving.
GINGER ALE PUNCH

2 dozen pints ginger ale
2 dozen lemons, large

2 large cans pineapple
Mix lemon
pineapple.
juice with both
pulp
(chopped very
fine)
Fifteen minutes before serving put large piece of
bowl and pour punch over
it.
and juice of
ice in
punch
Use no water.
143
PUNCHES
144
PINEAPPLE LEMONADE
1 pineapple
2 cups sugar
4 lemons
2 cups water
Add the juice of lemons and

When quite cold strain and ice.
Pare and grate pineapple.
Mix and add one quart of
water.
syrup.
PINEAPPLE PUNCH
1 cup grated pineapple
3%
2 cups sugar
i^ cup tea
quarts water
3 oranges
3 lemons
1 cup grape juice
Take pineapple and one pint of water and cook for

Strain through cheese cloth.
Add
freshly
made
tea,
one-half quarts water.
lemon
fifteen minutes.
Boil sugar and one pint water for ten minutes.

juice,
orange juice, grape juice and two and
Place in punch bowl with large block of
ice.
ADDITIONAL RECIPES
145
PICKLES and PRESERVES

CATSUP
Mrs. Warren Smith.
2 tablespoons salt
12 ripe tomatoes
1 tablespoon grated nutmeg
4 green peppers
2 tablespoons ginger
2 onions
4 cups
vinegar
1 tablespoon mustard.
1 cup brown sugar
Follow same directions as for making
CHILI
cbili sauce.
SAUCE
Mrs. Warren Smith.
1%
8 quarts ripe tomatoes

2/3 cup
1 tablespoon pepper
cup celery
1 cup brown sugar
4 red peppers
1 quart vinegar
3 large onions
Peel and cut up tomatoes.

fine.
it
Mix
tablespoons allspice
1 teaspoon mace
salt
all
Chop
the celery, red peppers and onions
the ingredients together in the flreless cooker kettle and allow
twenty minutes and place in the cooker from eight to twenty four
To put in one morning and seal the next is often the most conRemove from the cooker, bring again to a brisk boil and seal in
to boil
hours.
venient.
glass bottles or
earthemwaxe jars with wax or paraffin.
CHILI
SAUCE
THE MANILA
OOK BOOK
147
CRAB APPLE PICKLES

1 quart Chinese crab apples
Sjrrup
in
proportion
3 pints sugar
1 quart vinegar
as
follows
2 teaspoons cinnamon
1 teaspoon cloves
Carefully look over a quart, or more, of Chinese crab apples to be
sure there are no
any flaw
wormy
in the apple.
ones.
Removing
to a boil, cooking until the fruit
spices
up
little at
in small
sjrrup.
them
bags, leaving
a time, in the syrup, and
in
let boil
into a jar or large necked bottle.
Put in cold water, and bring
tender, being careful
is
Prepare and have ready a
to pieces.
the blossom will generally disclose
Leave the stems on.
the S5rrup.
does not cook
slowly a few minutes, then put
Pour the syrup over the
fruit
and have
If fermentation
begins, reboil the syrup, or if this does not stop fermentation heat
Make
pickles to a boiling point.
tie
Place the fruit, a
Let stand a few days before using.
sufficient to cover.
it
In making sweet pickles
the
all
small quantity at a time, because in the
Philippines they do ferment quickly.
CUCUMBER PICKLES
Mrs. J. B. Bodgers.
1 quart sliced cucumbers
20 whole cloves
1 onion
1 teaspoonful tumeric powder
1 green pepper
1 teaspoon mustard seed vinegar
1 cup brown sugar
to cover
Slice cucumbers, onion
stand three hours.

fifteen minutes but
Drain.
do not
RIPE
and pepper, cover with water and
Add
sugar, spices
and vinegar
salt
and
to cover.
let
Scald
boil.
CUCUMBER PICKLES
Mrs. Stuntz.
3 or 4 large ripe cucumbers

Select large ripe cucumbers.
syrup as for crab apple pickles
Cut lengthwise and remove the
and cut in
strips three inches long
into sauce
pan and cover with
let drain.
When
Pare
Put
cold salted water, place on slow fire and
bring to a boU; be careful not to cook too long.
and
seeds.
and one and one half inches wide.
Remove from
the water
quite dry, have ready a syrup as for crab apple pickles

in a jar
and pour the boiling syrup over them.
Let stand a few days before using.
Watermelon pickle may be made the
and place cucumber pieces
same way, using only
the white part of the rind.
PICKLESAND PRESERVES
148
EGG PLANT RELISH

Mrs. J. F. Boomer.
and pepper
2 good sized onions
salt
6 baked egg plants
sugar to taste
vinegar
Chop onions very

Season with
salt,
fine;
mix with
the
it
mashed pulp of egg
plants.
pepper, sugar and vinegar.
GINGER PEARS
Mrs. J. B. Badgers.
8 pounds hard Chinese pears
6
juice
pounds sugar
Peel, core
and
the meat chopper.
Scrape the ginger and pass through
slice thin the pears.
Let
4 lemons
2 ounces native green ginger
all
stand a short time to start the juice and then boil
slowly about an hour.
PEACH PICKLES
Mrs. Stuntz.
pints sugar
(31 quart vinegar

1 teaspoon cloves
Wash
peaches well,
until tender.
in the syrup, let

is
let
fire and cook

and place the peaches
soak over night; place over a slow
Have a syrup
them come
as for crab apple pickles,

to
boil
and
bottle or
put in
If syrup
jars.
not sweet enough, add sugar to taste.
PEPPER HASH
Mrs. J. B. Badgers.
1%
12 green peppers
2 cups sugar
12 onions
4 tablespoons
Remove
seeds
from peppers; chop peppers and onions
boiling water and let stand a
sugar.
pints vinegar
12 red peppers
Boil
few minutes; drain.
up thoroughly once and
it
is
finished.
Add
salt
fine;
cover with
vinegar, salt
and
THE MANILA
OOK BOOK
149
PICKLE
(Very similar
to Indian Eelish)
1 green papaya
ginger root, small piece
2 small green peppers
garlic, small piece
2 green tomatoes
1 cup vinegar
1 small onion
1 teaspoon
salt
1 teaspoon vinegar
Chop
fine,
or better
still,
put through a meat chopper, papaya, pep-
pers, tomatoes, onion, ginger root

terder, in vinegar, salt
own
and
Boil fifteen minutes or until
garlic.
When
and sugar.
cooked, cover and let cool in
its
may
be
steam.
This same mixture, boiled in water which

cooled and used
is
a salad.
is
then drained off,
Serve with any desired salad dressing.
RHUBARB SAUCE
Wash
Select tender stalks of rhubarb.
tops with a knife and throw them away.
two centimeters long.
it
with a fork.
Cut off the green
stalks into pieces about
Place in a double boiler and barely cover with cold
When you
water and simmer untail tender.

try
carefully.
Cut the
Add one cup
hard for two minutes.
Pour
think the rhubard
is
tender
of sugar to each liter of rhubarb and boil
Some rhubarb
into a dish to cool.
is
grown
in Benguet.
SPICED CAMIAS (IBA)

Mrs. C. H. Sleeper.
7 pounds fruit
3 tablespoons cloves
1 pint (scant) vinegar
3 tablespoons cinnamon
Clean
fruit, cut
stem ends, put in preserving
gar and spices tied in bag.

fruit is
Heat
to,
kettle.
dark reddish brown in color and the juice
Add
sugar, vine-
and cook slowly
boiling point
until
thick.
SWEET PICKLED CAMIAS

Mrs. C. H. Sleeper.
May
be made by following rule
Roselle
may
foi'
sweet cucumber pickle.
be spiced the same way.
Camias put down in strong brine may be used

pickle in sauces and salads.
in place of
cucumber
PICKLES AND PRESERVES
150
SPICED
MANGOES
Mrs. Warren Smith.
5 cups mangoes
2 cups vinegar
4 cups sugar
1 tablespoon cloves
Tie cinnamon and cloves in a thin cotton cloth.
and sugar
until
from the seeds
becomes a syrup.
it
in lengthwise strips.
Drop
Then put in
Place in cooker two hours.
Boil them in vinegar
Peel the mangoes and cut the meat

into syrup
and
boil ten minutes.
cans.
SPICED PRUNES
Mrs.
1 pint prunes
2 cups sugar
1 cup cider vinegar
Wash prunes and
Clove and cinnamon to
taste.
soak over night in water enough to cover well.
until the skins are soft, then
and cinnamon
Mary Weisendanger.
Stew
pour off the water, and add vinegar, cloves
to suit taste.
SWEET PICKLES
3 pints sugar
1 quart vinegar
1 teaspoon cloves
Any
Sweet pickles
fruit,
may
melon rind or cucumbers

be made of any fruit that can be preserved, includ-
ing the rinds of ripe melons and cucumbers.

for the syrup.
the syrup
Sweet pickles
and adding
spices
may
The proportions are as above
be made of any preserve by boiling over
and vinegar.
Examine frequently and rePlums and other smooth
scald the syrup if there are signs of fermatation.
skinned fruits should be well pricked before cooking.
TOMATO
FIG
Mrs. J. B. Badgers.
6 pounds green tomatoes

3 pounds
brown sugar
Pare the tomatoes and

colander.
Add
Add
raisins
11/2
1/2
cups vinegar
pound
raisins
boil two minutes in salt and water.

Drain in
and vinegar, cook slowly untU thoroughly done.
sugar when nearly done.
151
GREEN TOMATO PICKLES

Mrs. StunU.
8 pounds green tomatoes
1 teaspoon mace
1 teaspoon cloves
1 quart vinegar
1 teaspoon cinnamon
boU down three hours; add

vinegar and spices, boU about fifteen minutes; let cool and put in jars
or other vessel. In the Philippines, use halE recipe only, unless for a
large family, as it ferments of kept long. Nice with curry and rice.
Chop
the tomatoes fine; add sugar and
DRIED APPLE JELLY

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

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

Mrs. C. SulUvan.
Chinese crab apples
1 cup sugar to 1 cup juice
Wash well Chinese crab apples, cover with water and cook until soft.
Strain through a thin cloth. To one part of juice take one part of sugar.
Boil until it "jells"- The most delicious jelly that can be made in the
Philippines.
DUHAT JELLY
Annie G. Darley.
duhats, not quite ripe
sugar, equal parts with juice
lemon
juice, 2 tablespoons to
4 cups juice of duhats
Sort and wash. Add

Select the fruit when it is not perfectly ripe.
just enough water to barely cover the fruit and cook until the fruit becomes
soft and the juice well started. Put the juice into a thin cotton bag, letting
the juice drip through it into a porcelain or enamel receptacle. Let it drain
for eight or twelve hours. Do not squeze the bag or the jelly wiU be cloudy.
Measure your juice and an equal amount of sugar. Place the juice only on
the fire and let boil thirty minutes. Add sugar and lemon juice, two tablespoons lemon juice to four cups of duhat juice. Stir until the sugar is
Test it by dropping a
thoroughly dissolved, and let boil ten minutes.
spoonful on a saucer and allowing it to cool quickly. As soon as it will
After twenty four hours,
"jell", pour into glasses and set aside to cool.
If the fruit is quite ripe, it wiU be necessary to boil
seal with paraffin.
the juice and sugar for thirty minutes. The time, from ten to thirty minuJuice which is overcooked
tes, will depend upon the ripeness of the fruit.
loses its jellying quality.
152
GRAPE FRUIT MARMALADE

Mrs. J. B. Bodgers.
1 grape fruit
sugar
1 orange
water
1 lemon
and add three times
Slice the fruit very thin,
Let stand for twenty four hours.
much water
as fruit.
Let stand again twenty
Then add sugar pound for pound (Ipint equals 1 pound).
four hours.
Cook from one and a half to three hours.

stiff.
as
Boil ten minutes.
Lemon
peel
may
This
is
not intended to be very
be omitted.
GUAVA JELLY
From
Guavas
lemon or lime juice
to taste
1 cup of sugar for 1 cup of juiee
Take ripe guavas, pare
BoU
just cover them.
in quarters
until the fruit
white sugar cup for cup

this
cook slowly until the
i.e.
and
seal
when
thoroughly cooked.
Skim and add
one cup of sugar for each cup of juice.
jelly is clear.
Skim
simmer one half hour longer.

tles
and drop into enough cold water to
is
Add lemon
Let
or lime juice to taste;
frequently, pour into wide necked bot-
cold.
MANGO BUTTER
mangoes
white sugar
brown sugar
Select ripe
mangoes and pass through a
sieve.
Allow equal weight of
sugar and mango, using half white and half native brown sugar.
Boil for
three hours.
PRESERVED MANGOES
5 cups mangoes
4 cups sugar
1 cup water
Carefully peel ripe mangoes and cut from seed in lengthwise strips.
mangoes, and
boil until they
it
threads from the spoon, then drop in the
become waxy
in appearance.
THE MANILA CO OK BOOK
153
PRESERVED MANGOES (SPICED)

Mrs. Warren Smith.
5 cups mangoes
1 tablespoon allspice
4 eups sugar
1 tablespoon cloves
1 cup water
1 tablespoon nutmeg
Carefully peel ripe mangoes and cut from the seed in lengthwise strips.
BoU sugar and water
it
till
threads from the spoon, then drop in the
When
goes and the spices tied in a cotton bag.

used, cook the
mangoes in the syrup from
cooker
fireless
man-
is
not
thirty to forty-five minutes or
become thoroughly cooked and assume a waxy appearance.
until they
ORANGE MARMALADE
No.
Annie G. Darley.
small yellow oranges
sugar
Take small yellow oranges the

letting
them stand
night.
all
size
Peel and cover with water,
of limes.
In the morning pour off the water.
out every seed if you desire sweet marmalade; if you like
some
seeds.
Be
Then
of sugar and boil until

ice
it
jellies.
to every
cup of
this
jelly,
put a
In any
and don't boU beyond the jeUy point,
if
you want
ORANGE MARMALADE
Take
bitter, leave
To every cup of
careful to save aU the juice.
add three cups of water.
it
the fruit
mixture add one cup

little
in
a saucer on
it clear.
No. 2
Mrs. C. E. Else.
10%
6 oranges
pounds white sugar
4 quarts water
3 grape fruit
3 lemons
Cut
all fruit
very
fine
soak in water over night.
Cook two hours
add
eugar, and cook until stiff.
ORANGE MARMALADE
No. 3
Mrs. J. B. Rodgers.
1 dozen sour oranges
5 pounds sugar
2 lemons, juice
'W2 pints water
Pare the oranges without cutting through the white

and
boil
untU tender.
skin.
Prick them
Also boil separately the yellow peel until tender.
Then shred peel with scissors. Chop the oranges, carefully removing the
seeds and hard bits of skin. Boil the water and sugar to a thick syrup.
Put in the oranges and the juice of lemons and shredded peel. Boil one
half hour.
154
PINEAPPLE CONSERVE
Mrs. J. B. Badgers.
1 pint chopped pineaple
1 orange rind, candied

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

Annie G. Barley.
Made
In
later.
The plums come
the fruit appear above the water, for if too
much water
is
put
in, it
in
has to boU away, and jelly
tight, as jellies in this climate
ferment even
if
ROSELLE JELLY
Wash
May
like Santol Jelly.

all these jellies, let
is
or June, the santols
dark and thick.
Seal
covered with paraffin.
(a)
the calyxes well, put them into a saucepan of granite ware with
enough water to cover the calyxes;
just
thru a jelly bag.
Cook
until jelly
is
boil until soft.

Strain the mass
Measure the juice and add an equal amount of sugar.
formed which will be in ten or twenty minutes.
ROSELLE JELLY
Wash
the calyxes well, add one liter of water to two heaping liters of
calyxes and boil until soft.
add one-half
a slow
fire
(b)
liter
of sugar.
Strain thru a jelly bag.
about twenty minutes or until the sirup
sirup while boiling.
To each
liter
of juice
Dissolve the sugar in the juice, then cook over

jellies.
Do
not stir the
155
ROSELLE SAUCE
Use one
cool
of water to four
liter
and sweeten to
liters
of seeded calyxes.
Cook
a jam,
to
taste.
SANTOL JELLY
Annie G. Barley.
santols
sugar, equal parts with juice
"Wash the fruit thoroughly.

out the seeds.
Cut up without paring into
Squeeze the fruit through a
soft.
sugar.
When
eighths, taking
Barely cover the fruit with water and boU until the fruit
measured, put the juice on the stove to come to a boU and
put the sugar in the oven to heat through, being careful not to scorch
When
both are hot, put in the sugar.
and gives a clearer

as the pulp
bums
than the fruit
This process makes
it
it.
jelly faster
Barely cover the seeds and boU, but be careful
jelly.
to the
bottom readily.
the seed juice in the same

lighter'
is
Take equal parts of juice and
cloth.
jelly.
Squeeze through a cloth and treat
way as the fruit juice. The

Do not cook after it jellies.
seed jelly will be
SANTOL PRESERVES
Mrs. Nicolas Zamora.
santols
(Yz cents worth)
lime
sugar
Boil the fruit in water.
Peel, cut
up and take
water again and mix in half a cent's worth of
litne
out the seeds.
Put in
for every fifty santols.
Leave in the lime water one day, and then wash through two waters.
in the sun
water.
untU the water
When
it
all
disappears.
Make a syrup
Dry
of sugar and
has boiled to the consistency desired, put in the santols.
TAMARIND MARMALADE
1 pint tamarinds
To each cup cooked tamarinds

3 cups sugar
Shell tamarinds, cover with boiling water and boil one hour.
through a
sieve.
boU one hour.
For
Then pass
every cup of tamarind, add three of white sugar, then
ADDITIONAL RECIPES
156
CANDIES
FONDANT
cup water
i/^
Put sugar and water in sauce pan and
Remove
grains
When
water.
of
it
makes a firm but not
can bear your fingers in
Put flavor
stir
sugar around edges.
Stir
it..
To
in while creamy.
Boil
flavoring
on stove
Try in
crisp ball, set in cold water tiU
^knead
and beat
this
until sugar melts.
without stirring.
as
it
you
begins to harden.
can be added chopped nuts, cocoanut
or candied fruits.
Shape fondant into rolls and dip

Handle rolls of fondant with
creams.
into melted chocolate for chocolate

tongs.
BEST CANDY EVER

2 eggs
2 cups sugar
3/^
cups golden color
com
1 teaspoon vanilla
syrup
y^ cups water
BoU
water.
the eggs
figs
sugar, .syrup and water until
Beat the whites of eggs very
and beat
it
cup walnuts
1/2
cup dates or
Pour the syrup slowly
stiff.
until it begins to harden.
Add
vanilla, nuts
which have been cut in small pieces with sharp
thick
upon a buttered
platter,
and cut
figs
becomes crisp when dropped in
scissors.
into
and dates or
Spread rather
into squares.
BUTTER SCOTCH
1 cup molasses
1 cup butter
1 cup sugar
Boil all together until it
hardens when dropped into cold water.
Spread thinly on buttered pans and mark in
little
squares.
CHOCOLATE CARAMELS
1 cup grated chocolate
1 tablespoon butter
1 cup molasses
1 cup milk
1 tablespoon glycerine
1 cup brown sugar
Put all
thread, add
but the chocolate in a kettle

chocolate.
Pour
and
boil fast.
in buttered tins.
When
Cut when
it
will almost
cold.
COCOANUT CANDY
Cut the cocoanut meat very thin. Prepare a thick syrup, then put in
meat and let it boil until it is very thick enough to make a candy.
The pour into drops on a very thick paper.
the
157
CANDIES
158
COCOANUT CANDY
2 pounds sugar
1 eocoanut
boil
Put the milk of the eocoanut and sugar on fine. When it begins to
add the grated meat of eocoanut and cook until meat is tender.
Pour into buttered pans to cool and cut in squares before it hardens.
COCOANUT PULL CANDY

1 eocoanut
2 cups sugar
2 cups hot water
1 lime
Grate eocoanut and pour over

quite creamy.
cream.
the hot water.
it
Take the eocoanut
mUk and
untU
sugar, put on to boil.
without breaking pulp and drop into candy.

it
Stir
it
becomes
Strain through a piece of gauze, squeezing to get aU the
thickens in water.
Peel the lime
Boil without stirring until
Take out lime and pour on buttered
plates.
As soon
as cool enough pull untU creamy.
CREAM DATES
Eemove
the pits
from dates and
cavities with fondant.
fill
CREAM WALNUTS
Crack English walnuts carefully so as to preserve the halves in perfect
shape.
With
fingers slightly moistened with
water or butter, form un-
cooked fondant into small balls and press two pieces of the nut tog'ether
on either side of the balls,

waxed or buttered paper.
flattening
DjIVINITY
them
to the desired shape.
Lay on
FUDGE
Mrs. T. A. Street
2i/^
cups sugar
2 eggs, whites
1^ eup karo syrup

1/2
1 cup nut meats
cup water
pinch
salt
flavoring
Boil sugar, syrup and water
dropped in cold water.
till it
forms a firm but not hard ball when
Pour slowly about half of
this into
the stiffly
beaten whites of two eggs, into which have been put a pinch of salt and
desired flavoring.
Put other half of syrup back on stove untU iLhoUs well
again, then add slowly to the beaten mixture.
buttered platter.
Add
the nuts ancFpJl'
'
ito

FIG
CANDY
1 cup sugar
y^ teaspoon cream of tarter

1 pound figs
1/3 cup water

Foil sugar and water until a light
of tarter and take from
Wash and
159
brown
color.
Then
stirr in
cream
fire.
cut open
figs,
spread them on platter and por over them the
mixture.
Set to cool until covering has hardened.
FUDGE
2 cups sugar
1 teaspoon vanilla
1 cup milk
y^ cake Baker's chocolate

2 teaspoons butter
After milk and sugar are boiling, add chocolate.
a soft
Cook
until it
forms
ball in water.
Set out until cooled ; then add vanilla and beat until creamy.
buttered
tins.
When
set,
cut into squares.
Pour
Peanuts or pUi nuts
into
may
be
added, less butter with pUi nuts.
CANDIED GRAPE FRUIT PEEL

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

Boil sugar and
Let the gelatine soak in two thirds of a glass distUled water for about
ten minutes, then add to boiling sugar as it is taken from the stove. Add
flavoring and beat until spongy and light. Pour into slightly buttered
Cut into cubes and roll in powplatter and let stand until next morning.
dered sugar or cornstarch to prevent stickiness. Nuts, raisins, chocolate
water until it
or
^nd of flavoring
dissolved.
may
be used.
If native gelatine
is
used boil until
CANDIES
160
PEPPERMINTS
Mrs. G.
1
%
BoU
Clip
W. Wright.
1 pinch cream tartar
granulated sugar
peppermint
cup cold water
to taste
sugar, water and cream of tartar three minutes, or untill
Remove from
to thread.
fire.
Add peppermint
Beat
to taste,.
it
it
begins
until
it''
ferent flavoring or coloring; chocolate
may be varied for any difpeppermints may be made by add^^
a square of chocolate to the sugar
and water.
begins to thicken, drop on waxed paper.
This
STUFFED PRUNES
Mrs. G.
W.
Gray.
chopped walnuts
prunes
powdered sugar
dates
Soak the prunes
in water about an hour, then pit
them and
fill
with one fourth teaspoon powdered sugar, some nicely chopped

half a date.
Shape the prunes
made some time before
richer if
nicely
^h prune
w^kuts and
and sprinkle with sggar.
'^hese are
eating.
POP CORN
pop corn
1 table spoon lard
teaspoon
salt
Into a large deep frying pan put a tablespoon of lard or butter and
Îf
Heat pan and when very hot throw in a handfuil U)f

pop corn and cover. Shake pan gently whUe corn is popping. When com
is all popped the fat will be gone.
a steaspoon
salt.
POP CORN BALLS

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

Mrs. G.
6 tablespoons syrup
W. Wright.
4 tablespoons sugar
pinch of soda
1 box puffed wheat

Boil
syrup, sugar and butter together until
pinch of soda.
pop corn
balls.
brittle
Pour over puffed wheat and quickly form
in
water.
Add
into balls, like

-.
"
'
IÛFFED
WhI^T brittle
1 cup sugar
r'^
Put sugar
in
161
^ box
puffed wheat
Gmooth granite sauce pan, place ori%|^ve, and
stir con-
away from sifllnf pan. Spread

puffed wheat on buttered tin and pour syrup over it. CanSq^^ made into
balls if desired. Like candied pop com.
stantly until melted to a syrup, keeping
it
SEA FOAM KISSES

Mrs. G.
2 cups brown sugar

1/2
BoU
one egg
to
'
cup water
and add gradually
drop on waxed paper.
1 teaspoon mapleine
, "!*J
1",
1 egg, white
together until they begin to hair.

stiff
W. Wright.
to syrup.
Cool a
Beat
little.
all to
Feat white oL
gether until readw'
ADDITIONAL RECIPES
162
WHAT TO
SERVE WITH
MEAT, Etc.
FISH,
WITH SOUPS
With all clear soup

^grated cheese.
With oyster, clam or lobster soups: flight flaky crackers.
With chowder: hardtack or hard water crackers.
With purees, like tomatoes, peas, lentils or beans :small croutons.
With fish soups
large croutons.
With rice soups, mock turtle, black bean, or oxtail: hard boUed egg
:
and lemon cut
cut in thin slices
in quarters.
Serve also with soups either tender celery, radishes or olives; one or
may
all
be used.
WITH SHELL
With
oysters
or clams,
cold,
in
the
FISH
deep under-shell:
lemon or vinegar, long oyster crackers or brown bread and
With
With
With
With
^horse-radish,
butter.
toast and brown sauce.

fried oysters: cabbage salad with French dressing.
French dressing, chUi sauce.
broiled lobster:
broiled oysters
lettuce,
cold boiled crabs:
butter.
With
deviled crabs
lettuce,
^tartar sauce,
French dressing, brown bread and

bread and butter.
WITH FISH
With
boiled fish:
sauce
Hollandaise, boiled potatoes, parsley sauce,
cucumbers or lettuce with French dressing.
With baked
tuce, with
fish:
fried
or plain boUed potato balls, cucumbers or
With broUed or planked fish: same as bakeQ fish.

With small fried fish, such as smelts: ^tartar sauce,
and
let-
French dressing.
light crisp
bread
butter.
With creamed or deviled fish: crisp bread and butter.

With plain mackerel: fried mush or com bread.
With plain cod: boiled potatoes, parsnips, sour milk biscuit or brown
bread.
With creamed
cod:
for
breakfast, baked potatoes; for luncheon or
supper, plain boiled potatoes.
With halibut
graham bread and
steaks:
for
luncheon, cucumbers with French dressing,
butter; for dinner, the
same with plain boiled
potatoes.
163
164
WHAT
WITH
TO SERVE
FI SH, MEAT,
Etc.
WITH MEATS
PORK
With
plain fat pork:
With
roasted fresh pork:
^beans, lentils, boiled
cabbage and apple sauce.
apple sauce, boiled potatoes or baked pump-
kia with ladies' cabbage, stewed kale or spinach.
With cold roasted pork: apple sauce, cabbage or lettuce salad.

With hot boiled ham: potatoes, apple sauce and any delicate cabbage.
With baked ham: an acid sauce, such as currant jelly, sweet potatoes
or baked squash, spinach, Brussels sprouts or cabbage.
With
With
cold boUed or baked
ham:
cabbage salad with French
broiled bacon, for breakfast:
dressing.
poached eggs.
LAMB
With spring lamb: ^mint sauce, boiled rice, cucuu.bers with cream
new peas or asparagus tips.
^lettuce and mint salad, French dressing.
With cold Iamb
:
sauce,
MUTTON
With broiled chops: creamed potatoes, peas.

With breaded chops
^tomato sauce, potatoes au gratin.
With boiled leg of mutton: caper sauce, boiled rice, stewed cabbage
:
or turnips.
With baked or
roasted leg of mutton:
^brown
sauce, rice croquettes,
creamed turnips or Brussels sprouts.
With
braised leg of mutton:
brown
sauce, surround with plain boiled
rice.
With shoulder of mutton, boiled or roasted

^boUed
With saddle of mutton: baked macaroni without
:
rice,
stewed turnips.
cheese,
French peas
or asparagus tips.
With
roasted loin of mutton:
rice, either
croquettes or boiled, scalloped
or baked tomatoes.
With
With
cold mutton:
Irish stew:
sliced
tomatoes with French dressing.
dumplings, stewed onions.

VEAL
With veal cutlets

tomato or paprika sauce, rice balls, peas.
With stewed veal: dumplings, baked tomatoes.
With fricandeau of veal: rice, spinach or cauliflower, Brussels
:
sprouts,
peas or asparagus.
With
With
cold veal:
sorrel salad or mayonnaise of
cold veal loaf, for supper or luncheon:
celery.
celery, lettuce or
dorf salad, or plain tomato salad with French dressing.
Wal-
THE MANILA COOKBOOK
165
BEEF
With
brown or tomato sauce, potato puff or

dinner: ^brown or tomato sauce, baked pota-
rolled steak or roulettes
potato croquettes, stewed carrots or string beans.
With Victory
steaks for
stuffed swefet
toes,
With
chilis.
sirloin steak for breakfast
French fried or baked browned pota-
toes; for luncheon, lettuce or celery salad with
With
broiled sirloin steak for dinner:
French dressing.
stuffed white or sweet
potatoes,
or potato croquettes, string beans, baked tomatoes, broiled or baked mush-
rooms.
With plain
boiled
beef:
boiled
potatoes,
string
beans
or browned
parsnips.
With brown stew of
beef:
brown sauce, dumplings, baked string beans
or stewed carrots.
With braised beef or beef d

vegetables.
With
filled
of beef:
mode:
la
brown
sauce and macedoine of
^mushroom sauce, sweet or white potato
croquettes,
peas.
With
broiled
fillet:
sauce
Beamaise, mashed creamed potatoes, cold
asparagus with French dressing.
With baked or roasted
ribs of beef:
mashed
or plain boiled potatoes,
or mashed and browned potatoes, string beans, cucumberss, lima beans, green
corn,
baked tomatoes or stewed cabbage.
With
sirloin:
stuffed
white or sweet potatoes, baked white potatoes,
baked squash, corn, tomatoes, spinach, or lima beans.
With a pot
roast
or boiled beef:
potatoes, stewed turnips or
With
cold roast beef:
any of the
cream
horseradish
sauce,
boiled
delicate cabbage dishes.
cream horseradish sauce,
aspic jelly, salad with
French dressing.
With creamed chipped beef: com bread.

With boiled corned beef: cabbage, kale or
dandelions, turnips, boiled
potatoes.
With hot plain boiled tongue: raisin

With stuffed beef's heart: mashed
sauce, boiled rice, stewed carrots.
buttered beets, or browned parsnips.
With stuffed and baked

asparagus
calves' heart:
potatoes,
stewed
^roulettes
carrots,
plain
of potatoes, peas or
tips.
peas, dainty rolls.

With broiled sweetbreads
With stewed sweetbreads: mushrooms, peas.
With baked or braised sweetbreads: brown
:
sauce, peas.
Serve with
Where a short
any meat course one starchy and one green vegetable.
service is required the green vegetable may be a salad, and this may bfl
placed on the table before dinner
is
announced.
166
WHAT
WITH
TO SERVE
FISH,
ME AT,
Etc.
WITH ENTRIES
peas.
peas, cream or Bechamel sauce.
or mushrooms, crips bread.
With timbales: cream sauce, peas,
entrees white sauce.
With brown entrees brown sauce. With
sauce HoUandaise, or
With
or oyster croquettes or
With
croquettes:
With boudins:
truffles
light
cutlets
fish
fish timbales
Pates
are
tart
au gratin or in
sauce, crisp rolls, potatoes either creamed,
With
cream or oyster sauce, tiny potato
served
because they
alone
contain
roses.
balls.
both meat and bread
material.
WITH POULTRY
With
eon:
broiled chicken
peas,
guava
cream
sauce, waffles or tea rolls.
For
lunch-
jelly.
With
boiled chicken:
With
fricasseed chicken:
^rice
with egg sauee, boiled onions.
dumplings
or boiled rice, baked tomatoes or
baked onions.
With panned
chicken:
brown sauee,
baked dumplings or
com
pudding
or plain boUed rice, baked or fried tomatoes.
With roasted chicken
rice,
white or sweet potato croquettes, stewed
or boiled chestnuts, guava or crab-apple jelly.
With
toes,
roasted capon:
chestnut
stuffing, boiled rice,
stewed celery, spinach, cranberry or guava
baked sweet pota-
jelly.
Mayonnaise of celery or
salad.
With hot boned chicken:sauee supreme, stewed chestnuts.
With boned chicken
or Waldorf salad with mayonnaise.
With turkey:
boiled
white potato or chestnut
With
cold chicken:
lettuce
^lettuce, celery,,
^plain
baked onions or stewed
With
cold turkey
croquettes,
an acid
jelly.
tomato aspic, Waldorf salad.
With guinea fowl:

currant
rice,
celery,
crisp
rolls,
broUed bacon, hominy, stewed
celery,
jelly.
With tame ducks :walnut or potato
stuffing,
brown
sauce,
browned
turnips or parsnips, green peas or asparagus.
With unstuffed duck:
^macaroni,
quettes, stewed celery, currant or
With
cold duck:
With goose:
barberry
jelly.
browned sweet potatoes, hominy
grape
aspic, chicory with
potato
cro-
jelly.
French dressing.
or hominy croquettes, sauerkraut, apple sauce or
167
WITH BIRDS AND GAME
peas,
pigeons:
With squabs
With
asparagus
rolls
tips.
of broiled bacon, stewed celery, or lettuce salad
with French dressing.
With small
With
birds on toast
creamed
broiled birds, quail or grouse:
lettuce or celery salad with
With woodcock:
With pheasants
onions, baked sweet potatoes.
fried
baked macaroni,
or prairie hens
lettuce with
^bread,
fried sweet potatoes, lettuce or celery salad,
With
hominy or mush,
chicory,
French dressing.
rabbit, stewed or roasted
French dressing.
horsesradish sauce,
French
French dressing.
sweet potatoes
and parsnips, or baked
squash and stewed turnips, currant or cranberry jeUy.
With Belgian hare
Hominy or
rice,
stewed celery or Brussels sprouts,
spinach, acid jelly.
With vension:
^baked
sweet potatoes or squash, cauliflower or Brussels
sprouts, cranberry or currant jelly, salad with French dressing.
MENUS ECONOMICAL
Mrs. Chas. H. Smith.
"Conversation
but serving:
is
Give no more to every guest
Than he is able to digest;

Give him always of the prime
And
but
Give to
at
little
all
a time;
but just enough,
Let them neither starve nor stuff,
And
that each
may have
his due.
Let your neighbor carve for you."

Scott.
BREAKrAST
Fresh Fruit.
Oatmeal with Dates, Cream.

Broiled Bacon served on Toast.
Sliced Tomatoes.
Pulled Bread.
Coffee.
LUNCHEON
Cheese Sandwiches.
Egg
Cutlets.
Sponge Cake.
Pineapple Sliced.
Tea.
DINNER
Cream of Celery Soup with Marrow
Baked Chicken, Brown Sauce.
Balls.
Mashed
Potatoes.
Fruit and Nut Salad.
Cheese Wafers.
Apple Charlotte Cake

Coffee.
BREAKFAST
Stewed Figs with Cream.
Boiled Rice.
Eggs cooked
in the shell.
Sweet Potatoes Boiled.

Coffee.
Muffins.
LUNCHEON
Boudins of Salmon with Tomato Sauce.
Bread and Butter.
Fried Potatoes.
Margarites.
Tea.
168
THE MAN ILA COOK BOOK
169
DINNER
Tomato Soup.
Chicken Croquettes.
Potatoes Creamed
Peas in Timbales.
Lobster Salad made with cabbage

tender, then put
on
first
boiled in clear salted water until
ice.
Wafers.
Eaisin and Tapioca Jelly with Cream.
Coffee.
BREAKFAST
Fruit.
Fried Cold Boiled Rice.
Cod Fish
garnished with Frizzled Baoon.
Balls
Coffee.
Toast.
LUNCHEON
Stuffed Baked Potatoes.
Broiled
Lamb
Chops.
Sliced Tomatoes.
Tea.
Ginger Bread.
DINNER
Cream of Lima Beans.
Beefsteak Pie with Bacon and Mushrooms.
Mashed
Potatoes.
Radishes.
Olives.
Cheese Wafers.
Russian Salad.
Cake.
Fruit Sherbet.
Coffee.
BREAKFAST
Cream.
Dates.
Wheatlet.
Dried Beef Frizzled.

Russian
Fried Potatoes.
Com
Cakes.
Coffee.
LUNCHEON
Egg
in
Clam Chowder.
Cream Sauce.
Strawberry Shortcake.
Tea.
Toast.
MENUS ECON OMICAL
170
DINNER
Puree of Peas.
Fish Turbot.
Mushroom
Broiled Beefsteak with
Sauce.
Spinach with Eggs.
Hashed Frowned Potatoes.
Angel Pudding.
Russian Salad.
Coffee.
THREE MENUS A LITTLE MOEB ELABORATE
BREAKFAST
Fruit in Season.
Oatmeal moulded with Almonds and Raisins served with pulverized Sugar,
and Cream.
BroUed Freshened Salt Mackerel with Fancy BoUed Potatoes and Lemon
for garnish.
Creamed Potatoes.
Fried Chicken.
Hot
Coffee.
Rolls.
Doughnuts.
LUNCHEON.
Bouillon.
Chinese Fish served in Ramkins or
Mushroom
Chicken,
shells.
Patties.
Potatoes Creamed.
Brown
Baked Tomatoes.
Sauce.
Salad Rolls.
Asparagus Salad garnished with strings of Sweet Red Peppers.

Cheese Souffle.
Lemon
Ice.
Chocolate and Cocoanut Macaroons.
DINNER
Cream of Mushroom Soup.
Shrimp
Sauce Tartare.
Cutlets.
Quail d la Cendre served with English Bread Sauce.

Fillet of
Beef a la Bearnaise served on narrow Toast.

String Beans.
Potato Croquettes.
Pickles, etc.
Fruit and
Nut
Caramel Ice Cream.

Coffee.
Salad.
Angel Food.
171
DINNER
Caviar Toast.
Salted Almonds.
Olives.
Salmon Croquettes.
Sauce Tartare.
Cucumbers.
Creamed Sweetbreads in paper eases or silver shells.

Roast Rack of Lamb.
Mint Sauce.
Green Peas.
Creamed Potato Balls.
Fillets of
Squabs.
Salad of Pomelo, Apples, and English Walnuts with Mayonnaise.
Cream Meringues.
Ice
Cocoanut Cream Cake.
Mangoes, Peppermints, Chocolates.
DINNER
Salted Almonds.
Anchovies on Toast.
Stuffed Olives.
Parmesan Cheese.
Clear Soup.
rUlets of Fish, Garnished with
Lemon and
Creamed Potatoes in
Parsley.
Balls.
French Peas.
Sweetbread Croquettes.
Fillet of Beef.
Potatoes Scalloped.
Cheese and Mushrooms in green Peppers.
Lemon
Ice.
Wardorf
Wild Duck.
Salad.
Cheese Straws.
Hot Chocolate
Almond Cream Cake.
VaniUa Ice Cream.
Sauce.
Candy.
Fruits.
Coffee.
BREAKFAST
Native Oranges cut up and sugared.
Panipig with Cocoanut MUk.
Poached Eggs on
toast.
Baked Tomatoes.
Batter Cakes and Coffee.
(Panipig
may
be bought in the markets and
is
to be
browned in the oven.)
DINNER
Tomato Bisque Soup.
white Potatoes and Cucumbers with
Cutlets,
Fried Fish
Olives
French Dressing.
Roast Tenderloin of Beef, baked Sweet Potatoes, Spinach.

Currant
Jelly.
MENUS ECONOMICAL
172
Salad, whole Beets stuffed -with Peas and Mayonnaise.
Cake.
Pineapple Gelatine.
Mangoes.
Coffee.
DINNER
Caviar Toast.
Morgan
Wafers.
Oysters.
Cream of Spinach Soup.

Dressed Cucumbers.
Frogs' Legs.
Ham
Cream Sauce.
Creamed Onions.
Mouss6.
Roast Wild Duck.
Mashed Potatoes.
Grape Fruit Sherbet.
Tomato and Bread Salad with Mayonnaise.
Mango
Ice Cream.
Coffee.
DINNER
Anchovy Toast.
Mutton Broth with Barley.
Clam Croquettes.
Cheese Fondu in Ramikins.
Browned Potatoes.
Roast Fillet of Beef.
Egg Baskets.
new Carrots, French
Spinach in
Salad, Beets
filled
with
Dressing.
Cafe Frappe.
Toasted Biscuits.
Cheese.
LUNCHEON
Grape Fruit (Pomelo).
Cream of Celery Soup.

Mushrooms in Potato Ramikins.
Broiled
Lamb
Green Peppers stuffed with Cauliflower.
Chops.
Banana and Peanut
Salad.
Orange Sherbet.
Chocolate.
LUNCHEON
Shredded Pineapple mixed with Cherries, Bananas, Lemon Juice.
in Pineapple.
Cream
of Corn Soup.
Sweet Bread Croquettes.
Turkey
Cutlets.
Rolls.
Creamed Trimmed Celery.
Grape Fruit and Walnut Salad.

Gelatine Fruit Pudding.
Served
THE MANIL A COOKBOOK
173
ELEVEN O'CLOCK BREAKFAST

Orange, Pineapple and Maraschino Cherries in Orange Cups.
Clam
Cocktails.
Fried Fish and Tartar Sauce.
Lamb
Chops.
Green Peas.
Creamed Potatoes.
Maple Syrup.
Waffles.
Coffee.
ELEVEN O'CLOCK BREAKFAST

Papaya.
Morgan
Cocktails in Lemigj Cups.
Oysters.
Broiled Chicken.
Hot
Beets
filled
with Green Peas.
Maple Syrup.
Cakes.
Coffee.
SIMPLE FAMILY DINNERS

Chicken and Rice Soup.
Ham
Boiled
with Raisin Sauce.
Creamed Turnips.
Boiled Potatoes.
Cold Slaw Salad with Cooked Dressing.

Chocolate Blanc-mange with
Whipped Cream.
Plain White Cake.

Coffpe, Fruits, Nuts.
Soup with Croutons.

Chicken Curried with Rice.
Macaroni with Tomato Sauce.

Lettuce with Mayonnaise Dressing.
Cornstarch Pudding with a
Circle
of
around
Canned Fruit, Peaches or Pears

it.
THE FOLLOWING MENU FOR A NEW YEAR'S DINNER TOOK

A PRIZE IN A MENU CONTEST
Caviar Tartlets.
Blue Points on Half
Shell, Celery
Sticks.
Chicken a la Reine.
Bread Sticks, Salted Almonds.

Baked Whitefish, Sliced Cucumbers.
Roast Wild Turkey, Currant Jelly.
Baked Potatoes, Asparagus with Drawn

Orange Sherbet.
Butter.
Mayonnaise of Shrimps.
Pie, Baked Apple Dumpling.
Pumpkin
Cream Sauce.
MENUS ECONOMICAL
174
DINNER
Caviar on Toast.
Consomme with Mushrooms.

Baked Frogs' Legs.
Potatoes.
Currant JeUy.
Roast Tenderloin of Beef.
Baked Potatoes.
Spinach.
Fruit Sherbet.
Potato Balls.
Roast Pheasant.
Beet and Green Pea Salad.

"*
Coffee.
Nesselrode Pudding.
LUNCHEON
Grape
Rice Croquettes.
Fish Jelly.
Braised
Fruit.
Creamed Artichokes.
Sweetbreads.
Fried Chicken.
Orange Sherbet.
French Peas.
Potato Chips.
Roman
Toasted Crackers.
Salad.
Charlotte Russe.
Coffee.
DINNER
Anchovy Toast.
Clear Soup. Vienna Rolls.
Baked Fish. Mushroom Sauce.
Sweetbread Patties.
Artichokes with Mayonnaise.
Roast Turkey and Boiled English Ham.

Cranberry Sauce.
Sweet Potato Cakes.
Rice Birds.
Vegetable Salad in Tomatoes, with Cheese Souffld.
Chocolate Cream Puddiog.
Caramel Ice or Cream with Hot Sauce.
DINNER
Cream of Asparagus Soup.
Cold Fish garnished a la Salade.
Cucumbers stuffed with Chicken and
Olives.
Fillet of Beef.
Creamed
Potato Balls.
Celerj'.
Roman Punch,
Snipe and Jelly (currant).
Pomeloes and Walnut Salad, with Cream Cheese Balls.
Coffee Ice Cream. Fruit.
Coffee.

DINNER
Oyster Canapes.
Duchess Consomme.
Lobster in Casserole.
Boiled Stuffed Chicken.
Creamed
Riced Potatoes.
Cauliflower.
Roast Wild Duck.
Currant
Jelly.
Tomatoes with Mayonnaise.
Pear Ice Cream.
Cake.
Coffee.
BREAKFAST
Iced Mangoes.
Oatmeal or Grapenuts.
Chops and Creamed

Eggs to Order.
Hot Cakes.
Potatoes.
Popovers.
Coffee.
BREAKFAST
Breakfast Food.
Iced Pomeloes.
French Toast.
Fish Balls.
Hot
Tea or Coffee.
Waffles.
LUNCHEON
Iced Grapefruit.
Bouillon.
Frogs' Legs.
Chops and French Peas.

Wild Pigeon and Asparagus Salad.
Pistachio Ice Cream.
Angel Cake.
LUNCHEON
Oranges.
Cream of Clams.
Cucumbers.
Fish Cutlets.
Eggs a
Deviled Chicken.
la Reine.
French Peas.
Shrimp Salad.
Cheese Straws.
Gateau
St.
Honore.
Fruit.
175
176
MENUS ECONOMICAL
LUNCHEON
Orange Baskets with Orange and Maraschino Cherries, served very
Bread and Butter Sandwiches.
Bouillon in Cups.
Chicken Croquettes served on Potato Straws.
French Peas.
Lemon
Breast of Snipe on Toast.
Sherbet.
Banana
Caramel Pudding.
Coffee.
Salad, Chip Potatoes.
cold.
THE FIRELESS COOKER

Principle
"The principle of
cooking.
of fireless
merely retaining the heat by insulation, just as cold

or
refrigerator
by
insulation.
point and then leave
over the
it
degree of heat, and to do
this,
Ordinarily
we
is
flreless
food
heat
or in the oven to keep
fire
cooking
is
retained in ice box

the
to
it
boiling
at a cooking
on account of radiation, we must keep on
supplying heat.
When
cooking in a
flreless cooker, the insulation retains all
the heat,
thus maintaining a cooking temperature without adding more heat.

lies
economy of
the
fuel.
save three fourths of the
Herein
For things requiring long cooking, a fireless

gas, wood or coal used in a kitchen range."
will
Advantages of fireless cooking. Economy of fuel, space on stove,

utensils, food materials and flavor.
It takes away the necessity
effort,
of staying in kitchen to watch
before serving and

to
or food, food can be prepared hours
fire
be hot without being dried up.
still
Utensils are easier
Absence Of heat and
clean because does not dry or burn on them.
odors in kitchen are another advantage.
Buying a flreless. If possible, buy cooker of good make, with

and provided with tubes or valves for escape of steam.
closely
With
fitted lids,
be sure to get Book of Directions for that particular make and
flreless
Recipe Book.
Home made
fireless.
good
flreless
may
be made at home out of a
milk or soap box, one or two pails or kettles with tight covers, and some
hay or
An
excelsior.
old ice box, if not too large,
is
very good.
Put cover
The box should be from two to

For packing
five inches larger in every dimension than the utensil used.
use excelsior, hay, straw, paper, wool, cork, sawdust or any good nonon hinges and add a hasp to keep cover
conductor.
tight.
Line box with several thicknesses of newspaper, pack bottom
with firm layer of insulating material not
than three or four inches.
less
Set utensil in middle of space and pack around
with top of
thick
kettle.
Make
and large enough
to flU
up of
better if a cylinder that loosely
Make a
cloth lining of
it,
very tightly, until level
a cushion, like a small mattress, four inches
fits
box.
The packing
the utensil
made
is
will retain its
shape
of pliable cardboard.
heavy unbleached muslin, one piece one inch or
more larger than top of box, with hole in center one inch less than diameter of
vessel,
second piece an inch more in width than the vessel
and long enough
to
make
is
high
cylinder around vessel; third piece round and
an inch greater in diameter than vessel used. Form cylinder of straight

piece, and stitch; add bottom round piece and fit other end of cylinder
to center hole of top piece.
This lining should
fit
snugly to packing; turn
in edges and tack to box, about four inches below top, so that
is
placed on top of vessel, the cover
fits
when cushion
tightly.
177
THE FIRELESS COOKER
178
General Directions for Use.
Clean and dry cooker carefully after each use, air it in sun often.
Metal radiators heat more quickly than soapstone and also cool more
quickly.
more quickly than a large amount.
small amount of food cools
Radiators should be hot enough to brown a sprinkle of flour.
Food
put in vessel and cover fastened tightly until thoroughly
is
heated thro, then placed in
fireless
with hot radiators without being opened.
THE COLD-PACK METHOD OF CANNING.

The cold-pack method is considered better than the hot-pack method
and is being used in most domestic science schools and in the homes of
progressive housekeepers in the United States. In the hot-pack method
there is always danger that germs
or through exposure to the

is
air.
may
be introduced on spoons, in jars
If such germs are introduced the result
Such vegetables as
by the hot-pack method.
spoilage through working.
are very difficult to keep
A
A
home made
outfit for
This vessel should have a tight-
Provide a false bottom of wood or a wire rack to allow a
The wood bottom may be of
free circulation of water under the jars.
perforated boards or of strips of bamboo woven together.

process consists mainly of subjecting the
filled
of boiling water for a prescribed length of time.

the jars
from the
may be made less

may be made from
sterilizer
very convenient
blade until
lifter
blade under the bottom of the jar and
may
All
lift
The process of removing

by using a jar
lifter.
Bend
the
The upturned portion of
the
a pan-cake turner.
at right angle to the handle.
it is
This cold-pack
jars to the heat or steam
difficult
blade should be about seven centimeters long.
Jars.
and beans
cold-pack canning:
vessel to hold the jars or cans.
fitting cover.
peas,
corn,
To
use, slip
the upturned
straight up.
types of jars that seal perfectly
may be
used.
Glass jars
be used indefinitely, but new rubbers should be used each time.
sure that no jar
is defective..
Be
Test jars, using the same methods that was
used in the hot-pack method.

Blanching.
It consists of
Blanching
is
important with vegetables and
many
plunging them into boiling water for a short time.
fruits.
Spinach
and other greens should be blanched in steam. To do this place them in

an ordinary steamer, or suspend them in a tightly closed vessel above boiling water.
Blanching should be followed by the cold dip or plunging into cold

water after removal from the hot water. Blanching removes strong flavors
and odors. It also causes shrinkage so that a larger quantity may be packed in a jar. Cold dipping hardens the pulp and causes retention of original
After blanching and cold dipping, the surface moisture should
coloring.
be removed by placing the vegetables or fruits between two clean cloths
or by exposure to the sun.
179
Directions for Cold-pack Method.

Select
1.
sound vegetables and
same day they are picked.)

2.
Have ready
2.
Have ready on
(If
fruits.
can them
possible
the
Wash, clean and prepare them.
o nthe stove a kettle of boiling water.

the stove a kettle of boiling water,
dipping and blanching them in the boiling water.
Put them
4.
into the boiling water.
(See timetable for blanching.)
After the water begins to boil begin to count the blanching time.
The blanching time varies from two
5.
the blanching
is
to
twenty minutes.
When
complete, remove the vegetables or fruit from the boiling
water and plunge them a number of times into cold water to harden the
Do
pulp and check the flow of coloring matter.
not
let
them stand in cold
water.
The
6.
them
ilize
jars should be thoroughly clean.
in boiling water before
It is not necessary to ster-
them for the reason that in the
filling
cold-pack process both the inside of the jars and the contents are sterilized.
Heat the jars

7.
Pack
slightly before filling
them
to avoid breakage.
the product into the jars leaving about one half centimeter
space at the top.
and
add one
8.
With
fill
with boiling water.
vegetables,
level
With
teaspoon of salt to each quart jar

(See syrup propor-
fruits use syrups.
tions for cold-pack method.)

9.
With
lid in place.
sible,
it
glass jars use
new
rubbers.
Fit on the rubber and put the
If the jar has a screw top do not screw
but use only the thumb and
possible for steam
If a glass top jar
is
little
up
finger in tightening
as tight as posit.
This makes
generated within to escape and prevent breakage.

used, snap the top bail only, leaving the lower bail
loose during sterilization.
Tin cans should be completely sealed.
and capped jars on the rack in the sterilizer.

Enough water should be in the sterilizer to come at least two centimeters
above the jars, and the water in boiling out should never be allowed to
drop to the level of these tops. Begin to count processing time when the
10.
Place the
water begins to
11.
filled
boil.
Consult the table for the sterilizing period.
At
the end of this
period remove the jars from the sterilizer. Fasten covers on tightly at
once, turn the jars upside down to test for leakage, leave in this position
until cold then store in a cool, dry, dark place.
allowed to blow on the jars while cooling, as
it
Be
may
sure that no draft
cause breakage.
is
THE FIREL ESS COOKER
180
Vegetable Canning in Cold-pack.
Vegetable Greens.- Spinach, all other leaves used for greens, and
cabbage should be carefully sorted, and trimmed, the old leaves and coarse
stems removed, and the greens then blanched in steam from fifteen to twenty
After blanching, they should be plunged into cold water.
minutes.
Add
are then packed tight in cans.
hot water to
up
fill
They
the crevices and
two hours.
sterilize
Boot or Tuber Vegetables.
This
carrots, turnips, rad-
class includes
After being thoroughly washed and scrub-
and sweet potatoes.
ishes, beets,
bed, they should be scalded long
enough
Plunge them
to loosen the skin.
immediately into cold water for a moment then scrape or pare off the
They may be packed
skin.
in the jars
whole or cut into cubes.
Fill the
Screw
jars with boiling water, adding one teaspoon of salt to the quart.
on the tops lightly and
Scald the tomatoes enough
Then plunge
to loosen the skin.
them into cold water, core and skin them and pack them whole.
put any hot water in the
Loosely seal and
jar.
to cool
and
Corn off the

to each quart,
Squash.
fill
cob.
but add one teaspoon of
sterilize thirty
salt to
After
Pack the
minutes.
salt to
Do
not
each quart
Tighten covers, invert jars
blanching, slice the corn
com
sliced
with hot water and
Cut
into cold water,
Pod
jars,
test, store.
a thin sharp knife.
teaspoon
the
fasten covers tightly, cool, and store.
sterilizing kettle,
Tomatoes.
Remove from
for ninety minutes.
sterilize
sterilize
from the cob with
add a teaspoon of
in jars,
salt
for three hours.
squash into small pieces, blanch for ten minutes, dip
pack
in jars,
each quart.
Vegetables.
Such
fill
each jar with boiling water and add one
Sterilize for ninety minutes.
vegetables as lima beans, string beans, peas,
and okra should be blanched in boiling water from two to five minutes,
plunged into cold water and packed. Fill jars with boiling water, adding
a teaspoon of
salt to
each quart.
Sterilize
two hours.
screw on tops securely, invert jars to cool and
Remove from
kettle,
then store.
test,
Fruit-canning in cold-pack.
Fruits
may
also be
canned by
this
Sugar syrups are poured over the
method.
Not
all fruits
are blanched.
fruits instead of hot water.
grades of syrups are mentioned in the directions.
Different
In making these syrups
use three cups of sugar to two cups of water, the various densities being
gained by shorter or longer boiling.
Thin syrup
but the syrup
Medim
when
is
is
sugar and water boUed so that
all
the sugar
is
dissolved
not sticky.
thin syrup
is
cooled on a spoon.
that which has begun to thicken
and
is
sticky

Fruit-canning
Directions
Method.
Cold-pack
the
for
181
Fruits.
Soft
These are fruits such as ripe mangoes, pineapples, lanzones, and Benguet
Pare, peel, seed or stem as the case requires and pack them
strawberries.
immediately in jars.
Then
on
sixteen minutes,
Sterilize
lightly.
fill
with boiling thin syrup and screw covers
remove from the
tighten covers, invert jars, to cool and test for leakage,
sterilizing
wrap
kettle,
in paper
and
store in a cool, dry, dark place.
Remove
the outside skin of lanzones, separate the fruit into
remove
membrane and
Note.
sections,
Hard
all
fruits, santols,
seeds.
Chinese pears, and other hard fruits should be
Plunge them quickly into cold water,
blanched for two minutes.
or remove skins as necessary and put them

the cans with boiling
medium
up quartered or
Put on tops and
thin syrup.
minutes, remove, tighten covers, invert to cool and
and
oranges.
Divide
Pack jars
not blanch.
the partially
sealed
and
wrap
cool
paper
test,
natural sections or slice with a knife.
into
closely
and
in
paper and
Care must be used in

defective.
with boiling thin syrup.
Remove, tighten
covers,
Sterilze
invert
to
store.
Precautions.
sealing.
It is unsafe to
may decompose.
fill
jar ten minutes.
Some
is
in
Fill
twenty
store.
Sliced
Do
sterilize
wrap
test,
core, pit
sliced.
Mold
is
apt to develop
if the sealing
keep jars in a damp place where the rubbers
Another thing
to
quate blanching and cold dipping.
guard against
is
improper or inade-
Care should be taken
to
follow the
instruction on this point.
Careless packing should be avoided.
packed closely in jars and after
this has
Vegetables and fruits should be
been done, the jars should be fiUed
with hot salted water in the case of vegetables and syrup in the case of
If the packing is not carefully done shrinkage may take place during
fruit.
sterilization.
In canning green vegetables like spinach,

mineral salts and volatile oils should not be
greens should never be blanched in hot water.
it
lost.
is
important that the
Tor
this
reason the
The blanching must be
in
steam.
It is
important that vegetables and fruits should not be allowed to
remain too long in the sterilizer. If sterilization is allowed to continue

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

scant measure of liquid to three full of flour for bread.
scant measure of liquid to two full for muffins.
scant measre of liqid to one full of flour for batter.

salt
salt
spoonful of
salt to
one quart of milk for custard.
spoonful of white pepper to one quart of soup stock.
tablespoonful of salt to one-quart of soup stock.

tablespoonful of each chopped vegetable to one quart of soup stock.
teaspoonful of extract to one loaf of plain cake.

metric system of weights and measures
kilogram equals two and one

liter,
dry measure,
is
fifth
little less
is
used in the Philippines.
pounds.
than a quart; liquid measure a
more.
One ganta
(rice etc.) equals three liters.
Never pierce meats while cooking
Where
the word milk
is
if
25 gantas equal one eavto.
you would have the best
the evaporated cream diluted to the consistency of milk

to
it
means
one part of cream
two parts of water.
Lemons may be kept for a long

glass.
will neither
mold nor dry up.
way even
time, indefinitely, in fact,
by keeping
If laid on a flat surface and covered with a goblet they
them under
It is said that they
can be preserved in
this
for six months.
Cocoanut milk
the pulp.
all
flavor.
used in the recipes, remember that
may
be obtained by grating the eocoanut and squeezing
After thoroguhly squeezing add water, and squeeze again.
the juice seems to have been extracted, strain and use as milk.
very good for custards and
Must be used immediately
all
forms of
dessert, for
after being prepared as
it
To remove mildew rub common yellow soap on

stiff starch
on
that.
Rub
it
in well
which milk
After
This
is
is desired.
sours very quickly.

the
damaged spot and
and lay out in the sun.

183
..
.
SUGGESTIONS
184
Ink and iron mold may be taken out by wetting the spots in milk, then
covering them with common salt. It should be done before the garment is
washed. Another way to take out ink is to dip the spot in melted tallow.
Scorch from a hot iron can be taken out by laying the garment in the
sun.
A little lump of camphor kept in the plate chest or silver drawer will
prevent the contents from tarnishing. Lump camphor, placed in closed book
cases, will prevent molding of books placed under cover of sewing machine
or typewriter will prevent rusting.
:
Many people in the Philippines consider it unsafe to eat lettuce and

cabbage raw. Some always scald all vegetables and fruit bought in open
market before using.
One of the things to be avoided with canned beans, peas and com is the
The canned goods may show
development of what is known as "flat sour"
no signs of spoiling and yet be found on opening to be in this condition.
It may be avoided by making use of vegetables that have not been gathered
more than five or six hours. Blanch, cold-dip, and pack one jar at a time,
placing each jar in the sterilizer as it is packed. Do not overlook this
precaution in canning vegetables.
Time
table for Blanching
and
Blanching.
Vegetables.
Vegetables Greens
Cabbage
Carrots
Beets
Turnips
Radishes
Sweet potatoes
Tomatoes
Green
com
Lima Beans
String Beans ....
Peas
Okra
Squash in cubes
Fruits.
Ripe Mangoes
Lanzones
Pineapple
Strawberries
....
Santols
Chinese Pears
Oranges
(sliced)
Sterilizing.
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Manila Cook Book 1919

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Manila Cook Book 1919

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THE

MANILA COOK BOOK

Cornell University Library.

There are no known copyright

the United States on the use of the

CENTRAL METHODIST CHURCH

WOMAN'S AUXILIARY OF THE UNION

Cold Pack Method of Canning

Sauces for Fish and Meat

Sauces for Puddings and Desserts

without poetry, music and art;

without conscience, and live without heart;

a dash of water cold,

Dissolved in the morning

your meal some merriment.

a thought for kith and kin.

then as a prime ingredient

Plenty of work thrown

with the essence of love

Let a wise old Book and a glance above

Complete the well spent day".

forms the basis of

beef, with the addition of cracked bones,

nous matter contained in them renders

the best stock, as the gluti-

important that they should be boiled

Meats for soup should be put

not cold water.

cook in cold water, in a covered pot,

simmer slowly for several hours, and should be carefully

not salt until meat

pound of meat and bone, and a teaspoon of

and add hot,

Allow a quart of water

THE MANILA COOK BOOK

getables in small pieces and let

wash and put on stove

Cut meat in cubes, no

in three quarts of cold water with vegetables.

Cook ten hours.

of beef, upper part of round.

BLACK BEAN SOUP

1 pint black beans

1 quart cold water

1 quart beef stock

the beans over night in cold water.

put in a sauce pan with cold water.

In the morning, drain off and

colander, add the beef stock, salt and pepper.

eggs and lemon.

eggs as desired, to each plate of

Stock from fricasseed chicken. Skim off grease.

1 to 2 cups vegetable pulp

one to two cups of vegetable pulp.

To one quart of soup, add from

2/3 can asparagus

until very tender.

and butter together and

stir into the milk.

CREAM OF ASPARAGUS SOUP

2 cups boiling water

1 tablespoon flour or corn starch

The canned asparagus makes

First cut off