B re a d M a k i ng

B re a a Ba k ing
’

E m b r a c in g S e le c t io n s in Pa s t ry
(
,

G
e n e ra l Co o k i ng Ca n ni ng P r e s e r vin g P ic k ling
, , , ,

j e lly M a k in g a n d Ca n dy M a k ing

fifi flfl fl fi

M in n
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e E firo i h e rs
.

1 915
 C opyrighted
1 91 5

By t h e A ut h o r

JAN18 i9l6 .

! CI A4 2 0 3 9 4
.
 Pre ace

HE R E C P E S Io t ai e d i this b ooklet a e o t i 1
.
c n n n ,
r n 1

te d e d for t h g r a du a te of c uli a ry a r t or t h o m
n e n ,
e

w h o pli es do m estic scie n ce o scie n tifi c pri cipl n a n e .

This little b ook i n i t s si m pl a d un pret e tio us w ay is e n n

d e d ic at ed to the H o us e w ife w h o i s de ali g w it h t h e p n er

p l e x i t i e s of p e p ari n g th e m e a ls
I
r .

ts aim is t o h e l p t h e e w h os e l a r d er is o t al w ys
v
on n a

provisio n e d w ith a gre a t ari et of f a cy g roc eries s w e ll

. y n . a

as,
th e e whos tr ai i n g for this du ty is u fort u ately
on e n n n

li m ited T h e author c o trib utes a f e w recipes th at a e

. n r

origi al b ut i th e m a i ol d recipes w ritt e n an e w i m

v
n ,
n n .
,

pro e d u po a d si m plifie d is al l th a t is cl a i m d herei

v
n n e n .
,

l t i s hop ed a d b elie n d th at this b ook w ill b e of

e ,

so m e a ssist an ce a d li gh te n t h e b u rde n of th e o e wh o
n n .

m a kes t h h o m e —th e Fa i thf ul H o us h o l d ( o k l

e e o .
 A Tr ib ut e to t h e Wo r lds He r o in e
Th e zc o r
‘ '
ld is a lw ays pr ai s in g
A ll the g r eat f o lk o f the tim e
Th e po e t s an d m us i c i a n s ,
an d

T h e m i n i s t er s s ub l i m e ;

B ut g r ea
’
th e e ar th s t es t h e r o in e
Th ey n eve r c as t a loo k ,
’
I l l t e ll y o u s h e is , a t o n c e
‘ '

T h e b l e s s e d h o us e h o l d c o o /e .

DV e h ea r a .
lot o f la n di n g f or
T h e m an w h o g o e s t o w a r ,

T h e ar t is t a n d t h e s c ulpt o r
“

Th e po e t an d h is lor e .

Th e lawy e r an d i n t/ en t er , an d
Th e a ut h o r s f a m o us b o ok ;
B ut we n eve r h ea r a wo r d a b o ut

Th e b le s s e d h o us e h o l d c ook .

P er h aps y ou t h i n k s h e i s n t wo r t h ’

Th e pr a i s e t h a t I w o ul d! g i ve ;
Bu t , w i t h o ut h er c e as e les s k i n dn e s s
P r ay -
h ow l o n g w o ul d y o u liv e !

We al l wo ul d s oon e x pi r e if ,

Of f o o d w e n e er
’

pa r t o o le ;
So ,
r a is e m y h at in h o n or o f
Th e b le s s e d h o us e h o l d go o /c .

She s ar f e s the li ve s o f th o us a n d s

Bi: h er du t i e s ever y day

T h o ug h sh e do e s it in a si m pl e
An d un n o t i c e d ,
q ui e t w a y .

B ut w h e n I an : an a ut h o r ,

I s h a ll s ur e l v
‘
zer it e a b ook
A b o ut the q ue en o f w o m an k in d
Th e z cro r th r h o us e h o l d c o ok .

A L I CE M . JON ES .

( In F a r m an d Ho m e ) .
 S C A LE S

JEP A P A TO R
h

S C O U R’ E R

GR A N

C o urtesy C r o by
s Co .

IS EU T IONA L V I E W OF S l M PL TP IED F L OU R M IL I
' -
‘ '
 B R EA D A M K ING A ND B R EA D B A K I NG 9

c al s for w ei ghi g w he a t a s it i s received

S e ,
n .

R ec e i vi g s ep ar a tor for sep ar ati g oth er ki ds o seeds

n ,
n n r

fro m Whe a t
v
; .

S tor ag e bi s for reserve s upply of w he a t i n a d a ce of

q
n , n

m ill re uire m e ts
“

n .

M i l l sep a r a tor for f urth er se p a r ati g for ei g se e d fro m

,
n n s

w he at
v
.

S co urer for re m o i g d us t fro m w h e a t k r n el s

v
,
n e -
.

C o ckle l in de f o re m o in g al l ro u d s e ds
ev r ,
r
n e .

W he t wa sh e r for th oro ug hly cle a s i g the Wh at

a .

,
n n e .

W h e a t dryer for d v m g w h e a t a fter w a shi n g ,

r .

l t bre a k rolls for r upt uri n g br a

s e abli g b r a a d
,
n ,
n n n n

ger m t o b e s ep a r a t d fro m i ter i o r e n .

il s t bre a k c alp r for sifti g m id dli g s th ro u g h bolti g

s e ,
n n n

c lo th to sep a r a te fro m br a n .

2 n d bre a k rolls for f urth e r loose i g th e m idd li g ,

n n n s

fro m br a n .

2 u d bre ak sc al p er for sep a a ti n g m ore m i dd l i g s fro m b a r n r t

3 d br e a d rolls for f u rth er loose i g m i d dli g s f Om b r a

r
,
n n n r n .

3 d b e a k sc alp r f o
r r fi l se p r ati o of m i d d l i n g s fro m
e , r na a n

b ra n .

Br a d ust r f o d usti g l w g r a d flo u r fro m br a

n e . r n o e n .

B r n b i for p a cki g bra for ship m e t

a n, n n n .

Gr a di g re l fo r sep a r ati g m i d dli g s b y sifti g thro ug h

n e n n
'

v ario us s i es of bolti g c l o t h z n .

D u st co l l e ctor a d p u i fi for cl a i g d pu f vm g n r er ,
e n n an rl

m i d d li n g s b y ai a d s if t i g
v
r n n .

S m ooth r olls f o r gri di g p urifie d m idd li g s . ery fin n n n

-

to flo ur .

Flo u r b olter for s i ft i g flo ur fro m p ur ifie d m i d d li g s

,
n n .

2 md red u ctio n ro l ls for furth er g i d i of p urifi d

‘

,
r n n o
,
e

m i ddli gs ' n .

Fl o u r b olter for sep a r ti g flo u r fro m p u rifie d m id d li g s

,
a n n

of s c on d gr a di n g
e .

Fll u b i a d p a ck er for p a cki g flo ur for s hip m e t

v
t o r n . n n n
, ,

E l v tor for r a is i g pr d ucts t o t h

e a , a rio u m a chi s n o e s ne .
 BR E A D M A K I NG A ND B R EA D BA K I NG 11

B re a d
Bre ad th e s t a ff of lif by co m m o n co se t o cc upies first e, n n ,

pl a c e as a article of food i n al l ho m es by a l l p eoples of t h

v
n
‘

, ,

ci ilized a d m uch of the u civilize d w orld

n . n .

Bre ad d ates b a c k b efore the b e gi n i n g o f hist o ry

q
n .

The cript ures i e arly Bible ti m es fre ue tly m e n tio

v
s n n n

b re a d also u le a e ed bre a d of t h e Je w s use d i n the P a ssover

n n .

I Ge n esis w e re a d A b r a ham h aste ed i n to th e te n t

“

q
n : n :

u to Sa r a h an d s a i d M a ke r e a dy u ickly three m e as u res of

“
n , ,

fi e m e al k e a d it an d b a ke c ak e s u po n th e h e a th
!
n ,
n ,
r .

H istory te l ls us of the a ci n t E g ypti a s wh o k e w t h n e n ,

n e

a t o f b re a d m a ki g
r of t h e Greeks a d R o m a s wh o h a d m a y
n ,
n n n

b ak ri es an d bre a d a d c ak e s w ere m a de i gre at v ari e ty

e ,
n n .

I the Ch al d e a r ui s w ell b uilt ov e n s an d perfect g ri di g

n
'

n n ,
n n

sto es for red uci n g g ai a e fo u d Th e e arliest br e ad m ak ers

n r n r n .

w er e th e L ak e dw el l e s th at i h abite d S w itzerl an d i t h e S to n
L v
r n n e

ag e o a es b ake d o hot st o n e s w ere fo u d

. n n .

P erh a ps th e e a rlie s t record of th e gri n d i g of g r a i a d -

n n n

b r a d m a de fro m it co m es fro m Chi a The Chi n ese w ere

.

e ,
n .

bre ad m ak er s 4 50 0 ye ars a g o Judgi g fro m w h at w e re ad of . n

it t h e bre a d q ue stio n is a old o e

. n n .

Le v
ed bre a d as f a as th e le v e i g i s co n c r e d is
a en r a n n e n

m d the s am e t o d a y as it w as i n e arly ti m es Ferm e ted or

a e . n

so ur d o u gh as it i s co m m o ly c all ed is t h e le ave n i n g u sed n

-

. .

, ,

S o u r d o u g h is m a de by t ak i n g a s m all po rtio of do u g h . n

ay thr s or fo ur o un ces fro m a b a ki n g

ee an d p utti g it n

m a u til th e ext b aki n g da th e m ixi g it w ith fresh

I
v n y n n
'

n ,

d ough t w il l le ave t h w h ole l u m p Br a d m a d e i this !

. n e . e n

w v us u ll v h as a so u r t ast e
a a .

F lo g t im e bre ad m a ki g h a b ee n co id ered a a t
or a . n n s ns n r ,

an d it m b e add e d th at t o m ak e g o o d w h ol eso m l o f of
ay a e a
12 BR E A D M A K ING A ND B R EA D B A K I NG

bre a d is th e g re at s t of h o usehol d a rts A b a ki n g f n i c l Y

e . o e

bro w e d pl um p lo a ves of bre ad a l wa y s ch a ll n ges a tte tio n

n , , ,
e n

a d
n i s l w a v a d m ire d S o m e auth oriti s o n do m st ic a t
a s . e e r

cl a i m th a t to b e s uccess f ul i b re a d m a ki g o e m ust k o w n n ,
n n

the h e m i s t v of ye a st a d flo u r i
c r fa ct bre a d m aki g i a l l n ,
n . n n

its cie n tifi c p i c i p l e s

s r n .

Thisb ookl t do es n o t tre a t o t h e ch e m istry of br a d m ak

e n e

i g b ut o n th e m ost si m pl e p r a cti c a l s ucc essful h o m

n , m e t h ods , , e

t is desir a ble th o u g h
.
ot ecess a ry th at o e w h o b a k es u d er
,
n .
n ,
. n n

st d s so m ethi g ab ou t flour as w e ll as y a st
an n e .

It is
“

three h u d re d v e a si c e y e a st w firs t
n ow n e ar l v n rs n as

us e d a d w h ile o ur an c e stors m a d e a g o o d p al a t ab le b e a d i t
,
n r .

w a s n o t u til rec e n t ye a rs th a t t h e a t of bre a d m aki g a t

n r n

y d e g re of p rfect i o t 1 i o f co urse is l a rge l y m a de

l

t ain e d an e e -
n ,
1 s, ,

p ossibl e by th e m o d er m eth od of m illi g w h e at a n d m ki n e

n n a

flo ur A l l br an ds of p at e t proc ess flo u a l e fro m pri

‘

. n r 1n c a n e
, _

w h a t is st a d a rd a d t h e b est for br a d m a ki n g
e ,
n n .
e ,

By spri g w h at is m a t w he t so w i the spri g I t is

n e e n ,
a n n n .

chi efly g ro w i n th e North w es t er St t es an d C a a d a Fl o u r

I
n n a n

of t h i s w h e at i s g en e al l ll d Ha d W h e a t Flo ur t i “
s

I
r v ca e r ;

ri ch i g l ute an d is th e m o st p erf ct bre a d flo ur

n n t is o f a e .

cr e am y color n o t w hit e or gr c i c olor w hi ch i dic ates a

,
. v n ,
n

poor flo u r W i n t er w h e a t is a soft w h e a t an d is g ro w i al l
.
. .

,
n n

p a rts of t h U S pri cip ally th e w ester

e . so uther n a d e ster
. n n
,
n a n

st at s Fl ou r m a de fro m w i ter w h at is c all e d S oft W h a t

e . n e
“
e

Fl o u r an d is u se d i bre a d s p as try a d m a c a ro i I t o
!
n n n . c n
, ,

t ai s less gl ute b ut is ri ch i st ar c h Th e b est flo ur p rh ap s

n n ,
n . , e

in al l th e w orld is m a d e i M i n e ap olis an d is ship p od t o al l n n ;

-

, ,

p a rts of A m er i c a an d m a forei g c o u tri es The l e a di g ny n n . n

br ds a e Occid t Go l d M e d al C
an r ot a d P i ll sib u v s
en , ,
e r es . an r

B est .
 BR E AD M A K l NG A ND BR E A D B A K I NG 1
?

B re a —
dM a in g
D ry Y ea st .

I n to
of l uk e wa r m w t r p u t a te a poo of s u ga r
a c up a e
,
s n

an d o e a d a h a lf c a kes of ye a st
n let so a k a t le a st o e h o ur
n , n .

Ha v e p r p a re d t w c ups of fi e l m a sh e d pot a to es t ur n o
e o n v n

th e m h a lf pi t of b oili n g w at e r a d stir i a h e ap i n g t a ble

a n ,
n n

s poo n t flou r stir w e l l a d let b atter c ool A d d cu p of y as t

o
‘

,
n . e

b a t w ell c o v e
e d l et st a d u til m or i g
,
r an n n n n .

S p on ge .

To thre pi ts of w ar m w at e r , a d d e o ug h flo ur t m a k e a
e .
n n o

stiff b atte r st i r i n th e ye a st p rep a re d th e ight b e fore w h ich

v
, n

w ill n o w m ak e a m e di um b a tt e r B e at th oro u ghly for fi e o r

, .

six m i utes Cover set i a w a r m p l a ce o ut of dr aug ht to

n .
'
,
n

rise w hi h u d er ordi a ry co n ditio s w ill b e li ght i o e a d

,
c n n n n n , n

one h al f t o t w h o urs o .

K n ea di n g .

bre a d m ix r m ay b us e d b ut if th e k e a d i g is d o e b
A ‘ "

S
e e n n n
,

h and b egi ,
m ixi g w ith a h e avy s p oo n sif t i o e ifter f
n n ,
n n o

fl o ur stir a d d o
, up of s u g a r o e h a lf c up l r d m o e flo u r
. ne c ,
n a . r

d h e api g t abl espo o of s al t Sti r a d ad d flo ur g r a du ally

v
an n n . n

u til d o u g h b ec o m s t o o sti f f to u s e th e spoo

n R e m o e to
e n .

flo u re d k e a d i g b o r d o r fi i s h k e a d i g i t h b re ad p a n

h
n n a , n n n n e

w hic i ow do b h a d S ift i flo u r g r ad uall y k e a d

v
s n ne y n .
.
n n
,

t e dil v
a R em o l l p a rticl es of d o u gh fro m si d s
.
e
d b otto m
a e an

of p a K n e a d for t w e ty m i utes or m ore

n . W h e i ri g ht n n . n n

c o diti o do ug h w i l l b e el a stic a d sp o n gy
n n d w ill ot be ,
n ,
an n

i cli n d to stick t t h e h an ds VVlh e k e a d i g is d o th ere

v
n e o . n n n ne ,

sho ul d b e flo r l ft i th e C o er first with b r e a d pa

v
u e a no n n n
p .

c o r th e w ith t bl cl oth or b ett r a c l o t h for t h p urp os

e .
n a e ,
e ,
e e .
14 B R EA D M A K l NG A ND B R EA D B A K I NG

Set to rise i n a wa m pl a ce o ut of h ot or c ol d d ra ug h t s
I
r , .

t sh ould b e light i n t wo to three h o urs T e m p e at ure of r oo m . r

sh oul d b e 7 2 to 8 0 degrees .

P ut t i n g i n t o l o ave s .

Gre as e th e b aki n g p an s w ell us e t h e sh eet iro o iro ,

n r n

e n am el w ar e as they ar e b ette r b ak ers Fo r a s i n gle l o a f t ak

,
.
,
e

a b o ut t w o po u d s of d o u gh an d a b o u t o n e a n d o n e h alf p o un ds
‘
n .
,

w h e n do ubl e lo aves a e b ak e d i n a p a M o u l d e a ch i n t o sh ap e
r n .

an d p l a ce i n p a Bru sh top w ith l a rd or b utter a d set t o

n . n

ri se i n ev e n te m p er at ur e cover w i t h li ght cl oth ,

.

U der fav o r able co n ditio n s th e bre a d w ill b e up

n an d d u o bl e
its siz e i t h re e fo urth s of a h o ur so m ti m es less
,
n .
n ,
e .

B ak i n g .

P ut th e bre a d i a m oder ately h ot ove b ak e un ti l n icely

n n ,

b r ow e d ove r top wh i c h wi l l t ak e fifte e n m i n ute s the re d u c

n , ,
n e

th e h e at ab ou t on e h alf ; t o preve n t scorc hi n g d uri n g t h e l atter

p art of b aki n g pl a ce a sheet of b ro wn o r w hite pa per ov e r t h e
,
{

b r e ad B a k e o n e h o ur R e m ove fro m p an s pl a c e on cl oth t

. .
,
o

c ool Bru sh l i g h t l v w hi l e h ot w ith b utter

.

I f bre d r ises too lo

a a it w ill b e p or o us an d dry f it is
ng . I
v e ry sl o w i n risi n g it w ill b e dry or to ugh s o ggy a d i cl i ed
, , ,
n n n

t o b e so ur .

Olive oil c an b e u sed in bre a d in p a l ce of l ard or oth er

shorte i n g it i m uch b ett er ; u s e it
n
,
s in t h e s am e qu a tity or a n

little less
 BR EA D M A K I NG A ND B R EA D B A K I NG 15

B R EAD .

C o m pr es se d Y eas t .

Dis s olv 2 c a kes of co m pre s sed ye ast i n h alf c up o f l u ke

e
“

w a r m w a ter ; rice or m a s h 3 o r 4 m e di um size d b oile d pot at o es

a d a d d h e a pi n g t a blespo o
n flo u r p ut t h i s i n t o bre ad p a a d n , n n

t ur i on e q uart boili g w ater a d b e at up w ell Wh e n co ole d

n n n n .

t o l uk e w a m t ur i e ast a d sti i n e o ugh fl our t o m ak e

r ,
n , n y n r n

a m edi um b a tte r b at b riskly a f e w m i utes a d set aw ay i

,
e .
n n n

w a r m pl a ce to rise .

D o ug h .

Wh enli g h t a d d so m e flo ur h alf c up s ug ar h a lf c up l a r d , , ,

st i rri g briskl y
n o e t a blespoo s alt an d m ore flo ur W he n t o o
,
n n .

sti ff to stir w ith spoo fi ish by h a d k n e a di g un til d o ugh is

L
n n n n
, ,

s p o g v a d el a stic
n et ris e an d fi ish i n t h e us u a l w av
n . n .

NU T BR E AD .

Nut br ead is m a d e m u ch th e s am e as oth er bre a d o nl y ,

d if
f er i n g in th e p rop ortio o f i gre d i e ts an d t h a d dition n n ,
e n of

n ut m e ats .

Y eas t .

P l ac i a up of l a k e w a r m w t r
e n cc a k s d y ye ast a d a e e r n

te sp oo n o f su g ar so ak 1 h o u r T o 1 c up of m ash e d pota
a

t o s a d d 1 t a bl espo o of flo u r a d 1 c up of b oili g w
.
,

e at er stir a d n n n ,
n
,

wh e nc o ol add ye a st m i x w ell a d l e t set over ight i n a w a r m ,

n n

p l ac e .

S pong e .

A ddto the e st q u art o f l uke w ar m w ate r an d flo ur to 1

v
y a .
.

m ak sp o ge b at ter co r a d set aw ay to ri s e W h e n light

e a n ,
e n .
“

add t c up s ug ar o up l rd or b ut ter 1 t o s cu p s c a ,
-

nu t m e a ts a d k e a d a s oth er br a d a d di n g flo ur as n e eded
n n e ,
.
16 B R EA D M A K I NG A ND B R EA D B A K I NG

GR A H AM B R E AD .

b aki g da y a f e w lo a ves of g a h a m bre a d c an be m ad e

On n r

c o v e i e tly by m a ki g m ore bre a d sp o n ge usi n g an ext

n n n n
,
ra

y e a st c ak e a d more m oist ure Fo gr a h am b r a d t a ke 1

n . r e

q ua rt of bre a d spo ge to 1 c up of bro wn s ug ar y c up

n , , .

sh ort e i n g 1 he pi n g t e as poo n sa lt an d eq ua l a m o u ts of flo ur
n , a n

an d g r ah am flo ur sif t i n as lo n g as t h e b atter c a
,
b e stirred n

w it h h e a vy sp o o n ; b e a t bri s k l y a d s e t t o r a ise n .

Wh en light p ut i g re a sed p a s an d w h e li gh t
n n ,
n ag a ni b ak e
in q ui ck ove n re d u ci g h e a t i 1 0 or (1 5 m i ut es
,
n n n .

W h o l e w h e at fl ou r m ay b e u sed i ste a d of grah am

n .

BOS T O N BR O W N B R EAD .

c up bro w s u g a rn co r m e a l
c up n

cu p m ol a ss es 1 c up gr a h a m or rye
.

2 e ggs 1 c up flo ur
9 c ups s o u r m ilk 1 t e a sp oo b a ki g po w d er
n n -

1 te a spoo so d a n . 1 t e as poo s al t n ,

S te am to 4 h o urs .

BR O W N B R E AD T
S E AM E D .

c up s u g ar see dless r a isi 1 c up ns

c up m ol as ses c up s co rn m e al
V t e asp oo n so d a 1
L up flo u r c

2 e g gs 2 te a spoo s b aki g po w d er n n -

2 c ups m ilk 1 te a sp oo s alt n

3 t abl spoo s hot s h orte i g e n n n

M i x i n gre d ie ts i ord er am ed w ith r a isi s d re d g d

n n n ,
n e 1h

fl o u r d h ot sh ort e i g l st T ur i gre ase d m o l d a d ste a m

an n n a . n n n

a b o u t 4 h ou rs .
 B RE AD M A K ING A ND B R EA D BA K ING 1 7

BR O W N B R E AD ,
BA K ED .

bro w s ug a
c up n2 c ups g r a h a m fl o ur
r
‘

y! cu p m ol asses
-

2 t bl espoo s s lu mt i g a n en n

c up r a i s i n s 1 te a s p oo s alt n

2 c up s so ur m ilk 2 te a spo o s so d a n .

1 c up flo u r gg e

W ork s u g a r shorte i g an d m ol a ss es to g ether a d d be a t e n

v
,
n n
,

eg g a d so ur m ilk w ith sod a d issol ed i

,
n it S tir i flo u r s al t n .
n ,

an d gr ah a m a d l astl y t h r aisi s d r d ged i fl ou B a t w ll

n e n e n r . e e

an d t u r i n g re s d p s a d l e t rise o e h ur b fo r b a ki g
n
. a e an n n o e e n .

R Y E BR E AD .

Y eas t .

I ca ke d y y e a st
r

1 te as poo s u g ar n

c up w a r m w ater

S o k h alf ho ur
a .

S po n ge .

3 c up s w ar m w a t r e

R y e flo u r to m a ke b atter
C up d issolv d ye a st e

Stir w ell an d l e t rise .

D o ug h .

2 c ups w r m w at r a e

3 c ups flo ur
1 t a bl espoo s alt n

56 c up l a rd

flo ur to m k o t d o u gh k e a d th oro u g hly a d b a
a e a s r ,
n n n

d l e do u gh ro u g hly b v striki g or po u d i g w ith h a d s L ot

v
n
‘

n n n .

rise M o uld i n t o l o a es b us h top w ith w h ite o f e g g a d w a t

L
. r -
- n e

et r is a d b a k i sl o w ove
e n e n n .
 BR E A D M A K I NG A ND B RE A D B A K I NG

P A R KE R HO U SE RO L LS .

S p on g e .

Di ssol v e c ak dr y v e as t ie up l uk e w a r m w at r
on e n c e .

A d d te a spo o s uga an d let st a d h alf an h ou r S c al d d pi t

n r n . n

of m il k w h e c ool a dd c up e a st d fl o u t o m k
.

,
n m ed ium y an r a e a

b a tter cover an d l et ri se
, .

D o ug h .

T o the spo g e stir i 2 or 3 t a bl e spoo s s u g a r p i c b ut t

n n n
,
( e e e r

th e s iz of an egg m elt ed or s o f t e e d f 1 t e aspoo s al t a d

e n n n

g ad u al l v flo ur e o u gh t o m a k e a soft d o ug h k e a di g w h en
r n ,
n n

do u g h b ec o m s too sti ff t o stir w ith sp o o

e L t rise k ad n . e ,
ne

dow a d l et rise a g a i
n n n .

R o ll s ,

l att n o ut t h d o ugh t ab o ut
F e i ch i th ick ess ( fut
e o .
n n n . .

ro u d or ov al bru sh t op s li ghtly w ith m el ted b utt er a d cre a s

n ,
n e

th ro ug h ce ter w ith b a ck of k n ife fol d a d press ed g s to

n , ,
n e

g t h er
e P ut i n b a ki n g p a w i th sp a c b t w e e
.
L e t r i se ; b ak e n e e n .

ab u t 2 0 m i ut es i n q uick ov n
o n . e .

B A K I NG P O W D ER B I S CU I T S .

CU P S flo ur 2 te s p oo s b a ki g p o w d er
a n n -

CU P s hort en n i g c up m i l k or w ater .

M i x d r y i n gr e di e n t s ork i th e short e i g the t h e an d w n n n ,

n

m ilk or w a ter U se a fork s p oo or th e h an d s b ut do n t

.
,
n o .

k n ad e A s q u ickly a s p o ssibl e p la c e th e oft do u gh

. a fl o u re d s on .

b o a r d R oll li ghtly to
. i n ch i thick ss us e b isc uit c utt e r n ne ,
‘

B ak e ] 5 t o 2 0 m i utes n .
20 B R EAD M A K I NG A ND B R EA D BA K I NG

Poin te rs or Pas try

Fo r fa y c k es a d p as t
“

nc us e p a s t ry flo u r
a i f it a b e
n rv ,
.
c n

h a d th e c a ke w ill b e lighter a d t h e p i e c us t m o e fla k e y
, ,
n -

r r .

Good h o us e k eep ers h o w ev er u e g ood g r a d e o f br a d

v
, ,
. s a e

flo ur fo r bre a d c a ke , an d ge er a l b ak i n g p ur p os es , w ith n e e
,
n r

a f a il u re T wo poi ts esse ti a l i
. c a ke m ak i g a e a tte ti o
n n n n r n n
,

an d pr p ar ati o e T o b e prep a re d th e w orki g ute s ils sh o uld

n . n n

b e cl e a a d w ithi re a ch T h e m a teria l s u se d i n th e c a k
n n n . e

sh o ul d b e of the b st q uality Y o ur a tte tio sh o ul d n o t b e

p
e . n n

i te r upt e d b v auv other w ork

n r S eed i st irri n g u p a c a ke . n

a d ds t i t s s u ccess
o .

U s f esh s w eet b u tt r fresh e g g s g oo d l ak i g p w d e

e r a de , ,
i n -
o -

r .
n

a g oo d br d of fl a vo ri g e xtr a c t s
an n ,

Th e g e n er al ru l e f m ixi g a b u tte r c ak or au v c a k e m a d or n e e ,

w ith b utter i as follo w s s

C r a m t h e b u tter a d w h e n b e ate
e light g r a du ally ad d t h
,
n n ,
e

s ug ar b a ti n g h i s k l v un t il cre a m y T h e yolks o f e g g s w ell

‘

v
. e r .

b e at e sh o ul d n o w b e a dd e d h e a t w ell a d a d d t h e fl ori g
n , ,
n .
a n

xt a t s S ift fl o ur ( m ixe d w it h b ak i g p o w d e r an d s alt )

v
e
f
c .
n -

se r l ti m s A d d Ho u r a d li q ui d al t e at e l v an d w h
e a e .
n rn . en

w ell b e at e n fold i the li g h tly b e at e w hites of e g g s a d

.
n n ,
n

t h e t h e fr uit if auv is u sed

n ,

,
.

FOR C AKE S WT I HO U T U TT B ER .

I{ th e yo l ks of e g g s r y li g ht v A dd s ug a r s l o w] y h e at
v
e at e .

t i l p on g v A d d th e fl o i g h at q
l i ui d m av
fl

d w
t

b e
mg un s . a r n an . .

u se d .

Th e w hit es of eg g b e at e to a f oth fold d s n r e in a lt ern a e t ly

with th flo u r w hi ch h as b e m ixe d w ith b ak i en n g p ow de r an d

v
e
-

salt ,
an d sifte d se r a l ti m s e e .
 B R EA D M A K I NG AND B R EA D B A K I NG 2I

Ba in g an d He lps
Ha ve a m oder ate ove n for b a ki g spo n ng e an d an cl c ak es .

Ha ve a h ot ove for n b a kin g cookies an d l ay e r c ak es .

Ha ve a m oder at e ove n fo r b aki g l o a f p o un d

n , ,
an d fruit .

c akes .

The p a s for b a ki g m edi um si ze d l o af c a kes s ho uld b e

n n

gre ase d an d d usted w ith flo ur .

Th e p a s for b a ki g l arge lo a f p o un d an d fr uit c a kes

n n , ,

sh o ul d b e li e d w ith t w o or thre thick es ses of gre a se d p ap er

n e n .

The h at t e r sh o ul d b e sp r a d ev e ly e n wh e n t ur e d i to
n n b ak
in g t in .

Tot est i b aki g c ak e p i erce the c e n ter

n n a ,
w ith a bro o m
spli t if it c o m e o ut dry a d c l e a th e c a ke is
n .
s n n d o e
n .

T o T es t the Ove n .

A m o d e r at e l v h e at e d ove n w ill scorch a pie ce o f w hite p a pe r

to a l i ght br ow n i nfive m i ut s n e .

A h ot o env w ill scorch it to a d ark b ro w n in five m i nu tes .

ft flo ur o ce before
Si n it is m e as ure d th e n ,
ad d b a ki n g
po w d er a d s alt a d sift
n ,
n 2 or 3 ti m es m ore .

Al l m e a su r em e n ts ar e l evel un less oth er w i se m en tio e d n .

22 B RE A D M A KI NG B R EA D B A K ING

St a n da rd M e as uring
7

1 c up flo ur e ual s q
1 c up s u ga r e ua ls q
c up b u tter solid e u als q
1 q
li uid e uals q
1 q
c up li u i d e u al s q
1 q
c up li ui d e ua l s q gi lls 2
“

1 q
li ui d eq uals 4 w i e g l a sses
n

1 q
c up li ui d e ua ls q 1 6 t ab l espo o s n

4 s al t sp o on s
- -

e q u als 1 te as p oo n
2 3 t e a sp oo n s e q u a ls 1 t abl esp o o n

3 t ables poo n s e q uals 1 oz ? flo u

q
'
r

2 t ab lespo o s e uals q 1 oz li u i d
q
n .

2 t abl espo o n s e u a ls 1 oz .b utt e r

q
°

—2 t ab l espo o s e uals 1 oz s u g a r
L
n .

evel m e as ure m e ts
n .
 B R EA D M A K ING A ND B R EA D B A K ING 23

C O FF E E C A KE .

1 q uart br a d s p o e n ge, f lo ur c up r a isi s n

1 c up s u g a r e g gs 2
c up b utter Nut m e g a d s alt n

A dd so m e flo ur t o s po g e stir i n s u ga r b utter r a isi s

'

n , n
, , ,

other i gredie n ts a d flo ur e n o ug h to m ak e a sti ff do ug h b y

n n

k e a di n g
n .
L
et ris e w h en light fl atte out i n b a ki g ti n s
, n n .

br ush top w ith m elte d b utt er an d spri kle w ith s u g a r an d i n c n

n am o ; l t rise a d b a k e
n e n .

C O F F E E C A KE .

q uart of bre ad sp o n g e o m a k a sp o ge of 1 c a k e f
On e ,
r e n o

d y y e ast 1 pi t sc al ded an d co ol e d m ilk o r 1 pi t w a ter

r ,
n ,
n .

A fter r isi a d d flo u r a d k e a d ; l et rise

n g
,
w h e li g ht w ork i
n n ,
n n

c up s u g a r a d c up b utter cre a m e d tog e th er

n a d 2 o 3 ,
n r

be at n e g g s a te a spoo s a lt a f ew g r ati gs of n ut m e g a d a
e ,
n ,
n n

f e w r a is i n s if lik e d Fl a tt n o ut i n sh all o w b a ki g ti s a d
L
. e n n n

s pri kl e w ith s u g a r ci n am o a d a f e w bi ts of b utter et ‘

n . n n n .

rise an d b a k e .
24 B R EA D M A K I NG A ND B R EA D B A K I NG

D E U T CHE R KA FF E E
'

K UC H E N .

Y e as t .

1 c ak e dr v ye a st ,
1 te a spoo n ug a r s ,
c up l uk e r
wa m wa te
S o a k h a lf h o ur .

Sp o ng e .

To 1 7
p i n ts sc a lded m ilk co oled a dd d issol e d
2 v e as t an d

L
3 y
, ,

fl e ri r t o m ak e a m e d i um b atter
, et rise . .

D o ug h .

S tir i n so m e flo ur m ixe d w i t h bo ut 2 c ups c o m bi ed 1 , a n 1 1

si s c urr a ts a d ut m e ats ; 91 c up b utt er cre am e d With I / f

n ,
n n n
f »

c ups s ug a r b e t w el l a d d i g fl o u r t m ak e a stiff b a tter

,
a , n o .

or 4 b e a te e g g s 1 t e a sp oo s alt a d 4 te asp oo
n ut m e g
. n
,
n 1
,
n n

B e a t 1 0 to 1 5 m i ut es n .

.
l Ia\ '
-

e t in s a b o ut 2 i ch es de ep a d fil l h alf f ull spri kl e top

n n n

w ith s ug a r a d ci am on L e t rise an d b a k e 32 t o 1 h o ur i n

v
n nn .

m o d er at e o e n .
 B R EA D M A K I NG A ND B R EA D B A K ING 25

FR UI TC A KE .

4
15 lb s ug a r
,
. bl a ck w al uts 1 c up n

1 l b b utte r. lb citro n .

1 . l b flo ur . 4 te asp o o s b ak i g p o w d r n n -

1 lb se e d e d r ais i s
. 1 t e a s p oo n ci n am o nn n

1 lb s ul t a a r a isi s
. 1 te as p oon cloves n . n

1 lb c u e n t s
. c up m ol a s s es
rr

1 . l b chopp e d d a tes
. 8 to 1 0 eggs
Juic e of 3 or a ges n .

"
C r e a m t h e s ug a r a n d b u tter Ad d th e w el l b e at yol k s of . en

e gg s a d the flo u r sifted w i t h t h e b a ki g po w d e Stir i the

v
n n -
r . n

fr ui t m ol a sses an d spi ces T h e cit o n m ay b e slic e d er t h i n

, . r y

or u th ro ug h a fo od ch opper ; ad d th e or a ge j uice F old i n

.

r n n .

t h e w ell b a te n w hites of eggs b ak e 3 t o 4 ho urs i

e lo g a ,
n n
,
n r

ro w d d ep al um i um p a ant h at h a s b e e n b u ttere d a d
e n n n

flo ured
B ak e e l
,

e g r t e with m oder at e h ea t a fter

on v n ho ur
a ,
on e

r d u c h ate e e .

D AR K FR U I TC AKE .

1 s ug a r lb .
1 c up ol ass e
Ne w m s

1 l b flo ur (51i b l a ck w a l ut m e ats
v
. .
.
n

1 lb b utt er 1 t e aspo n gro u d clo es

'

.
o n

1 l b c u rr a ts .
n 2 t e a spo o n s c i n a m o n n

lb citro . n 2 te as po o n s b a k i g p w l ii
'

o c cr

2 l b s r a isi s g ro u d ut m e g s
9 n n
.
n -

1 0 ggs e 1 t e as p oo n sod a
Ju ice 2 o r 3 l em o s n .
26 B R EA D M A K ING A ND BR EA D BA K I NG

L I GH TF UT R I CA K E .

1 lb ug a . s r
“

c ups flo ur
lb b utter
.
1 .
. c up m ilk

1 lb S ult a
. n a ra isi ns c ups b lac k w al n u ts
4
5 l b citro
.
n 2 c ups c oco a ut n

V » lb fig . s 2 te aspoo s b aki n n g -
p o w d er
W hit e s 6 or 8 eggs .

PO U ND C A KE .

flo ur 1 lb .

1 l b egg s ( 1 0 ) . .

A l m o d or v a ill a n n .

( fre a m the yolks of t h eg g s w it h t h e s ug a r also th e b utte

e ,
r

VVl t l p l i o f th e flo u r w h e
l -

fl
‘
th is is do e co m bi e th e t w o
,
n n n

m ixt u r e s an d fo l d i n t h e w ll b e t e w hites of t h e 1 0 e g gs
v
e a n ,

fla or B ak e as a l oa f
. .
.

SI L V ER C A KE OR S E A FOA M I
C AKE .

2 c up po w d r d s ug a r s e e 2 c ups p a stry flo u r
1 c up b u tter 1 c up m ilk

1 c up cor n st a ch r 2 te a spo o s b aki g po w d r

n n -
e

W hites of s ix egg s 1
‘
te a po o A l m o n d ext a ct
s n r

GO LD CA KE OR S U NS H I NE
‘

C A KE .

2 c ups s u g a r t e as po o cre a m t a rt ar
l n

2 % c up s flo ur te aspo o n sod a
1 c up m il k 2 te as p oo n s v a ill a
“

.
n

1 c up b utter Y olks o f 1 1 gg s e
 B R EA D M A K ING A ND B R EAD B A K I NG

W ED D I NG C AK E
1 lb or 2 c ups s u g a r
. te a sp oo n ut m e g 1 n

1 lb b utter
. 1 te as p oo n ci am o nn n

1 l b fio u . r te aspoo n m a c e
1 se e d e d r a isi s
.
2 c up s bl a ch e d a l m o n d s
n n

1 lb c u r r a n ts 1 up bl a ck wa l n ut m e ats
-

.
. c

1 lb ble a ch e d S u lt a a r a isi s
.
3 ora ges ( j u ic e ) n n n

1 lb fig s or d ates .
1 le m o n ( j c a d gr a t e d ri d ) e n n

lb ci tro n c an die d
.
8 to 1 0 e ggs
,

lb ora n g or l e m o c a di e d
. e n ,
n

C re am b utter w ith p art of s ug a r an d yolk of e g gs w ith

.
,
s

b a l an ce of s ug ar C o m bi n e the t w o m ixt ures dd or a ge j uice

.
,
a n ,

g r at e d r i d a d j ui c e of le m o n a d all th e fl u r except p a rt of
n n ,
n o

a .
up i n w hi ch m ix t h e S pi ce s an d d edge th e s m a ll fr uits th a t
c ,
r

h ave b e e n p e vi ous l y prep ared Stir an d a d d th e c h o p p ed n ut

'

r .

m e a ts citro a d o r a ge p eel c u t
,
n o r chippe d thi
n M i x w ell
n n .

a d fo l d i
n t h e w ell b e a te n w hites of th e eggs
n This m ay b e .

b ak ed i n o e or t w o oblo g p a s w hich sho ul d b e li e d w ith

n n n .
n

thre e thi ck n e sses of b utt ered p a per .

L
ik e a y fr uit c k e it i s m uch b etter b k d t w o or thre
n a a e e

w e ks b efore u s d
e e .

No 1 . . L AY E R OR W T HI E C AK E .

c ups s u g a r
2 of 8 g g s e

c up b u tt er § 4 c u p m ilk
3 c u ps flo u r M t e a sp o o n l m o ext a t e n r c
r
a

2 t a sp oo nes b ak i g p o w der 1 4 t e aspoo v a ill a extr a c t

n » n n

Cre am s ug a r a d b utt r a d d m ilk a d extr a cts m i x b a k

v
n e ,
n ,

i g p o w d e r w ith flo ur a d sift se er a l ti m es stir it i

n a lter n ,
n

na tely w ith t h be ate n whites stirri g al wa ys o e w ay a d b at

e ,
n n n e

w ell B k e i b utt er e d an d flo ure d c a ke t in

. a n .
 B R EA D M A K I NG A ND B R EA D B A K I NG 29

No 2 . . L AY E R OR W T HI E C A KE .

2 c up s s ug r a 3 c ups flo ur
yj
s c up b utt e r t e a spoo s b ki g po w d r
n a n e

1 up m i l k eggs
v
s

an ill a s al t
re m b utt e r a d s ug a r A d d
C a n . m ilk slo w ly th n flo u r sift d
,
e e

w ith b a ki g po w d er F ol d i n t h stiffly b e ate w hites o f eg gs

v
n . e n

a d di g t h e fl av ori g
n B ak e i n n . l a ers or lo a f Goo d with .

ba a or a y fru it filli g
n an n .
n

BIR T HD A Y C A KE .

A ver v g o o d birth d ay c a ke for childre n m ay be ma de fro m

t his r cip e e

2
c up s u g a r s 1 he api n g t e s p o o b a ki g p o w d er
a n n

c ups flo u r 1 t abl espo o n g ro un d m ac e

g/4 up m ilk
c t e a s poo
-

s al t
n

c u p b utter 3 e ggs
h

Cr e am b utt er
s ug ar A d d y ol k s w ell be a te m i x t h
an d . n e

d y i in g ed i e t s s e i v e 3 or 4 ti m es an d a d d to th e cre am e d m i x
r r n ,
.

t ure w ith the m ilk st i r w ell th e f o l d i th e frothy w hites of

, ,
n n

e ggs
C)
0 .

B e
l ayer c a ke or if m ad e in lo a f c ak e li e deep c a k
ak as , ,
n e

ti with b utt er e d p a per th e

n t urn in l ayer of b atter spri n kl ,
n ,
e

w ith c h o p pe d fig s a d bl a ck w al u t m e ats t ur n i m ore b att e r

'

- i
n n n ,
,

th e m or e fig s a d n ut m e a ts a before t i n sho ul d b e ab o ut 73
v
n n s ,

f ull B k i n s l o w o e a b out 40 m i n utes Fr o st w i t h c e a m

. a e n .
. -
r

frosti g deco ate w ith c a di es

n r n .
30 B RE AD M A K I NG A ND B R EA D B A K I NG

GI NGER C A KE S -
.

c up bro w s ug a r n 1 te a spoo n gi ge n r

e up li ght Ne w Orle a n s m ol a ss es
-

1 t e as p o o n c i n n a m o n

cup s o u r cr e a m 1 te as poo n s alt

te aspo o n sod a c up u t m e a ls ( or ) n

e ggs 1 c up r aisi n s
c ups flo ur
B ake as d Op c ak e or lo a f c a ke
. I
'
l '
s .

JE LLY RO LL C A KE .

c up s ug a r c up ilk m
2 e ggs 2 c ups flou r
c up b utt er 2 D t e a spo o s b a ki n n g p o wd e r

Cre am
b utter an d sl ow ly a d d s ug ar th e n t h e w ell b e at e ,
n

e g gs a d d s o m e flo u r a fter b ei g sift ed w ith b aki n g po w der t he

,
n ,
n

a p a rt of m ilk a d flo u r a lter a tely u til

n al l i s stirre d in B e at n n .

b isk ly B a ke i n thi n l a yers i l arge sh all o w ti n s S p re ad u t ]

'

j
r . n .

c urr a t e l l a d rol l
n y n .

GI NGE R BR E AD .

3 fl o ur
“ R PS‘ 2 t e a s poo s g i ger n n

1 up m ol a sses
c 1 t as p o o ci n am o e n n n

c up b ro w s ug ar n 1 te a spo o s al er at u s n

up short e i n g
c n eggs 0,

1 c up w ater
.
S al t
c up r aisi n s l

M i x t o gether s ug a r shorte i n g m ol a sses gi ger ci n

,
n
, ,
n ,
n am o n

an d s al t A d d t h e w at e r h o t w i t h s al at us d i S S Ol V Gd i “

it
q
er n
'
-
.
,

A dd flo ur st i ri g until uite s m o o t h sti r i r a isi s a d t h

r n ,
n n n e w ell
h e at e u e g g s
-
B ak e slo w ly
. .
 BR EA D M A K ING A ND B R EA D B A K I NG 31

GI NGER C O O K I ES .

1 c up bro w s ug ar
n 1 t e a spoo So d a n

en p Ne w O rle s an m ol ass s e 2 te aspoo s gi n g e r n

1 c up b ut t er 1 .
t e a spoo ci n n a m o n n

2 eggs t aspoo s al t
e n

c up m il k
Fl o u r to m a ke so f t d o u gh roll o ut q uick l d h l lx e i n
v
a y an a
,

m od er a te o e n .

GI NGE R C OOK I E S .

Be a t 1 up b utter e u p s ug a r 2 c ups m ol sses un til w ell

v
c ,
a
,

m ixed Dis s ol e 2 te a spoo s so d

. i 4 t ablesp oo s of hot w ater
n a n n .

S tir it i to 1 c up so u r m ilk A dd m ilk to a b ov m ixt ure w ith

v
n . e

1 te a s p o o n of g i n g er a litt l e s alt 2 t e as p oo s of g ro u d clo e s ,

n n
-

a d the gr a ted ri d of a l e m o
n n ( if w a te d ) m i x S tir i n flo ur n n ,
.

t o m ak e a stiff d o u gh roll ut thi B a k e i flo ure d ti s i n ‘

v ,
o n . n n .

m o d er a te o e Th se co oki s w ill ke ep ic e l for a w ek i t

n . e e n y e

k pt i n a sto e crock
e n .

M O L ASS E S C O O KI E S .

2 c u ps ol asses
m t e aspoo so d a
1 n

1 c
up m ilk or w at er 1 t e a spoo s a lt n .
.

34
,
c up sh orte i g n n Flo u r

Dis s olv so d a i a littl h ot w ter stir it i to m ol asses A d d

e n e a ,
n ,

m ilk l ar d a d se as o i g th e stir i fl our to m ak e a stiff do ug h

v
,
n n n ,
n n -

C ut an d b a ke o flo u r d t i i q uick o
n e n n en .
32 B RE AD M A K I NG A ND B R EA D B A K I NG

S U GAR C O O K I E S .

l fi c ups s ug a r te asp o o n b a ki g po w d r n -
e

1 c up b u tter
,
5
1 t e as po o v an ill a n

c up m ilk
1 1
4 t e as p oo n sa lt
2 eggs Fl o ur

C r
th e b utter th e ad d th e s ug ar a d th e w ell b at
e am n n e en

eggs a d t h e o t h er i n gredi e n ts b e ati n g w ell Sift i fl o ur e o u g h

n

q
,
. n n

to m a k e a do u gh t o roll o ut B ak e i n uick ov n . e .

M O L A SS E S C A KE .

1 cup m ol asses t e asp oo s a lt n

1 c up short e i g 1 t e as po o
n n so d a n

4 Cli p m ilk 1 te as p o o n clov e s

c up s ug a r 2 teas po o s ci am on n nn

3 c u p s flo u r 3 eggs
1 h e api g c up r a isi s n n .

H e a t m ilk s ug a a d s hort e n i g,
r Stir i
n se as on i g T h e n . n n .
n

m o l a sses w ith so d a th a t h as b ee n dissolved i n a littl e hot w a te r ,

ne xt th e flou r w ith r aisi s a d l ast t h e e ggs th at h a ve b e

.
n
,
n en

w ell b e at e f B a k e 3 0 to 4 0 m i n u tes i
n ordi a ry oblo g b a ki g n n n n

t in .

RO C KS .

c up s ug a r c up s flo ur
c up b u tter 2 e g g s s alt
,

1 te a sp oo n cloves .

1 te asp oo ci n n n am o n

h e pi
1 of n o t m e ats
a ng cu p an d r a isi s ch op p e d ;
n 01
‘
in pl a c e
of r aisi n s chop p ed d ates
. .
 B R EA D M A K ING A ND B R E AD BA K I NG

S U GA R C AKES .

1 co p po w d er d s u g a r e

1 c u p fl o ur

1 te a spoo b a ki g po w d er n n

t eg g s w ell a n d a d d t h e s ug a r a d b e at v ery li g ht
e at .
the n .

S ift i n t h e flo ur w hil e b e at i g ste ad ily A d d fl a vori g i f desire d n . n .

Drop fro m a s m all spoo o b utt r e d t i an d b ake i m ode r at

v
n n e n n

o en .

C H E E S E C A K ES .

M ix for pie cr ust 1 up flo u r 4 t a blespo o s m lt ed l ar d

as , e ,
n e ,

a little s al t a d 2 h e api n g t ablespoo s g r at d ch e e se ; t m o i te

n n e o s n
,

a d d a litt l w a ter
. e .

ol l ut a d cut i to uv sh a p e or size d esire d M a ke

R . o n n a .
a

filli g by m ixi g 1 c up gr a te d cheese an d yo l k o f 1 egg P ut a

n n ! .

h ap i g te asp o o n f ull i th e ce te r of e a ch p i ece o f cr us t “

e n n n .

spri n kle w it h a d a sh of p ep rik a d a f e w bits of b ut t r

,
-
a, n e ,

m oiste n t h edg es of cr ust L ay o t h up p er cru st p ressi g

e
. . n e n

the e d g e t g t h e B a ke u til bro w e d

s
'

o e r . n n .

D O U GHNU T S .

1 c up s ug r a 1 eg g

1 Ct l p so u r m i l k t e aspoo so d a
1 n

s alt .
ut m e g
n

Mix . s ug a a d egg a d d a t a blesp oo of m lt d shorte n i n g

r n ,
n e e

( if the so u r m i l k h as o e e am l stir i t h m ilk w ith se a so i g

n r n e n n

an d to 3 c ups flo u r t o m a ke a soft d o u g h .
34 B R EA D M A K I NG A ND B R EA D B A KI NG

D O U GH NU T S .

t a blesp oo n s b u tter
1 te a spoo n s alt
2 t e a sp o o n s b aki g p o w der
n

t e as p oo n gr a ted n ut m eg
C re am t h e s ug a r a d m elte d b ut t e r i a m i x in g bo w l stir i
n n
'

,
n

t h e w ell b e at e n e g g u t m e g s alt , t h e n t h e m ilk ; m i x a d sift

“

n ,
n

t h e b a ki g p o w der an d flo u r a d stir i
n -
n th e flo ur or e o ugh to
n n

m a ke a soft do u gh ; roll o ut i sheet a b o ut o n e thi d of an i ch

n -
r n

i n thick ness a d c ut as desir e d

n .

H a v e l a rd f o r fryi g a t th e righ t t e m p er at u re it sh o ul d n o t
n

b e s m oki n g h ot —drop a s m al l p i ec e of bre a d i n t h e fryi n g f at ,

a d i f it bro w n s i n
n o f a m i ut e nt h e h e at is a b o u t r i g h t f o
,
r

fr yi n g d o u gh n uts .
 36 B R EA D M A K I NG A ND B R EA D B A K NG I

FI G F I L LI NG .

1 lb . fig s s ugar 1 cup

c ups w at er t ea sp oo n v a il l a n

Ch op fig s fin e an d co o k i n w a ter un til te n d er
an d cook un til o f t h e right c o siste n c y to s re d
.
A su ga r
p a n s tir
v a ill an .

2 c ups light bro w n sug a r 1 t able s p o o b utter n

c up m ilk

M i x i n gr ed i e n t s a d boil un til it w ill f o rm a oft b al l

n s w he n

a litt l e i s dro pp ed i col d w a t e r S p e ad w a r m

n . r .

O R ANGE F I L LI NG .

94 c up s ug a r 1 e gg
1 t a blespoo corn st archn 1 te aspoo b utter n

i ce of 1 or an g e
Ju an d le m o w ith n ,
wa ter co m b i e d t o n

m a ke a sc a n t c u pf u l
.
. M a ke like le m o filli n n g .

CHOCO L AT E F I LLI NG

0 s q ua res B akers cho col at e 1 te asp o on b utter

c ulpe p o w dered s ug ar 1 e gg

4 t b l esp o o s m ilk
a n 1 tea spo o v a ill a n n .

B e t yolk sti it i n to m ilk add s ug a r No w m elt th e

a
,
r ,
.

h oc ol a t i a d o u b l e boiler an d a d d the m ixtu re an d b u tt r t o

v
c e n e

it Co o k u til s m o oth an d thi ck A dd a ill a a d l e t cool

. n . n n .

This c a b u se d f o filli g a d fr osti n g

n e r n n .

B ANANA F I LLI NG .

S pr e a d t h e v
l a ers wi th cre am filli n g an d ad d slic ed b a n an a
 B R EA D M AKI NG AND BR EAD B A K NG I 37

B A NANA -
C R E AM F I LL I NG .

ou r t abl esp oo n s cre a m ; stir i n p o w d ere d s ug a r to m a ke

F a

soft p aste w ith a t abl es p oo of v a ill a a dd e d Spre ad filli

,
n n .
n g
b t w e e n l avers a d
e top of c k e w ith slic ed b a a a s
n on a ,
n n .

C R E AM F R O S T I NG .

1 gr a ul at e d s ug a r
cup 5 t abl s poo s cr e am

L v
n . e n .

em o or al m o d fl a ori g
n n n .

s u g a r a d cre am pl a c o er slo w h e a t stir u ti l b egi n s

M ix n ,
e v ,
n

to boil boil five m i utes A d d fl a vori n g a d s t i r or be at u til

, n .
-

n n

it b e c o m es c e am v Cak m us t b e q ui te w a r m w h e n frosti g is
r . e n

sp e a d on
r .

B O I LE DF R O S T I NG .

1 s ug ar
c up W hite 1 e g g
9 t a bl e s oo s K a ro n te asp o o v a ill a n n
p
3 t abl e spoo n s w ater 2 drop s t o V 4 t e a s p oo al m o d n n

A d d th e s u g a r t o water a d K a ro b oi l un til i t f o ms a soft,

n ,
r

b al l w he n dropp e d i n water Tur n syrup s lo w ly o n th e light .

b at e w hit e of g g b e a ti n g briskly ; ad d fl avori g

e n e ,
n .

BO IL E D I C I NG .

1 gar White
'

c up su 1 egg

4 t abl es p o o s n w ater F l avor

Dissolve s u g a r i n w a ter a d b o il u n til th e so ft b all st a ge n

t urn i n s lo w ly th e light b e ate wh it e of e gg b e a ti g brisk l y

. n ,
n

an d a d d fl a vori g S p re a d on t h e col d c ak e
’
‘
n .
‘
.
 “

B RE A D M A K ING A ND B B
RE A D A K NG I
S T R A W B E RR Y S HO C A RT
’

KE .

2 c ups flou 2 te asp o on b aki g po w d er n

94 sh o rte i n g
c up .
1 n te as p oo s alt n

A c up m ilk
S

S ift d r y i n gre d ie ts a d d shorte n i n g w hic h sh o u ld b e p a r t

n ,

b utt er an d t h e m ilk M i x as for b a ki n g p o wd e r biscu its

,
.
.

Divide d ough an d roll out on e h alf i ch i n t hickn es s P l a ce i n .

n

l ar ge fl at p an a n d b ut ter th e t op w hic h is to p reve n t up per

l aye r sticki n g ; roll o ut o th er do u gh an d pl a c e o n t op of fir st .

B ak e i n q uick ov e n W he n d o n e r a is e upper cr ust c arefu lly a d

. n

sp re a d lo w er p ortio n w ith cr ush e d an d s w eete e d str awb er r i es n .

R epl a ce up p er cr us t a d spre a d it w it h fr u it s am e as l o w e r p art

n .

B efore str aw b erri es a e a dd ed do t l i b e al l v w ith b utte r

v
r ,
r .

S er e w a rm .

V AN LLA I CE I C R E AM .

2 q ua rts m il k 1 pi t cre am n

3
C c up flo ur 4 t o 6 e ggs
“

t e a s p oo n s alt 1 t abl e s poo v a ill a n n

3 c ups s u g a r

P ut t hree pi ts of m ilk i do uble b oi ler a d he at m ak e a

n n n ,
-

t hicke n i n g of t h e flo u r an d o n e pi t of m ilk a d d s alt an d t u rn

e
n ,

it i n t o h e ated m ilk i n do u bl b o iler stir an d c ook 2 0 to 3 0 ,

m i n utes S tir i s u g ar a d let co ol B e at e ggs sep ar at ely

. n n .
,

a d d yolks t o pi n t of cre am an d t urn it i n to c u st a rd th e the

'

,
n

v an ill a an d th e b e at e n w hit es T urn al l i to g al lo n freezer an d . n

fre e ze
LE M ON ‘S H ER BE T .

rts m i hk
q ua 4 e g gs
3 c up s s ug a r 5 l e m on s
B e at eggs sep ar atel a d d p art of s u g a r to the yolks an d be a t
.
y
,

m ore t u r n i g it i
,
m ilk w i th r est of s u g a r a d stir i
n n th e n n

b e ate w hit es
n T urn fre ezer a d fr e eze un t i l it b e g i ns to
. n

thic k e No w d d th e l e m o j u ice an d fi n i s h fre e zi n g

n . a n .
 B R EA D M A K I NG A ND B R EA D B A K NG I '

E NGLI S H P LU M P U D D I NG .

po u d s uet 1 p oun d e ua l p art s of c an died citro le m o

a d or a ge peel
n
n

wh ich w ith t h e s u et m ay b e u
n
,

thro ug h a
q r n
n ,
n

foo d ch op p er 1 cup cu rr a ts 1 c up se eded r a isi n s ch o pp ed an d

. n
,

1 cup S ult a a r a isi n s w ash e d a d flo u red up bl a ck w a l

“

n ,
n . c
,

ut s or bl a ch ed al m o n ds cho p pe d 2 c ups c rum b ed dry br e ad,

v
n ,
n .

1 te a spo o
. ci n am o n V t e a spo o
n ut m e g
n t aspoo cl o s, 2 n n ,
e n e .

c u p b ro w s u g a r 1 c up su g a
v
n ,
r .

Th e p u d d i n g w ill h ave a fi n e r fl a vor i f the ab o e i g redi e t

v
n n s

a e m ixe d a d k ept i n a cool pl a c e for s e er a l d ay s b efore it is

r n

m a de T o fi ish ad d 1 c up flo ur
. n c ups m ilk 4 b e a te e ggs , ,
n .

A fter m ixi g w e ll t h e j ui c nof 2 l m o s w ith a little of the

,
e e n

g r ate d ri d m a y b e a d ded
v
n .

S te am ab o ut 4 h o urs th e co r m u st o t b e r ais d d uri g ,

e n e n

th first
e h o u rs of ste am i n g .

S U ET P U D D I NG .

1 c up s ue t
-

lb r ai si s 1 . n

2 c u ps br a d cr um bs e4 lb citro n 1
.

c up s u g a r 1 h cherries .

c up ut m e ts n 1 t a spoo ci n n am o n
a e n

1 up m ilk
c t as poo cloves e n

1 c up bro w su g r 2 t e a spo o s s a lt
n a n .

1 c up flo u r I; te s po o s b a ki g po w der 3
a n n -
.

4 e g gs .

Be t g g s ad d s u g a r an d s u et th t h as b e e m e as ure d wi th
a e ,
-

,
a n

c u t pressi n g d o w i c up m ilk d bre a d cr u m bs ( ge n ero u s

n n ,
an

m e a s u re of bro w s u g a r ) d t h fr ui t N w a d d fl o ur sift d
n an e . o e

w ith b a ki n g po w d er a d se a so i n g -
n n .

S t m co st a tly fo ur h o u rs
ea n n .
40 BR E A D M AK I NG A ND BR EA D B AK INH

I ND I A N P U D D I NG .

2 q ua rts sc a l d e d m ilk c up li o ur
eggs 1 ol asses
c up m
1 c up s u g a r c up r aisi n s

1 . c up cor m e al n 2 te a sp o o s s a lt n

c u p co l d m ilk Q te as p oo n e a ch
Gi n g e r an d ci n am o n n .

tir i to t w q ua r t s sc a l d e d m ilk o n e up orn m e l bri g

S n o .
-

c c a n

t ) b oili n g p oi t W ith t O w ell b e a te n e ggs a d d 93 c up s ug a r

n
'
‘
. w ,
,

c up m o l a ss es a d c up flo u r th e gi ger an d ci am o n 2
a
n ,
n nn ,

t ea spoo s alt an d n c u p S u lt an a r isi s

s To this m i xt ure add n .

t h e c orn m e a l b atter a d stir un t i l s m o o t h T u r i n t o a b uttere d

n
l
. n

p a a d nb a k eno e ho u r The nsti r i 7 c up cold

. m ilk b a ke 1 1
/ n n 2 ,

t o2 ho ur s lo ger n .

S erv w ith l e m o s au ce or wh ippe d cre a m

e n .

CO R N M EAL P U D D I NG .

1 q ua rt m ilk 1 geg

c up c or m e al
n
33 t e a spo o gi ger n n

c up flo ur te as p o o n cl ove s -

c up s u g a r t e aspo o n s alt
( 3q r ai s i n s 1 te a sp oo b a ki g p n n -
o i vd e r

1
. c up s u e t Tu c e ofi le m o a n nd

/ c up m ol a sse s t h e gr a ted ri n d
1
.

Bri g m ilk to bo ili g p oi t stir i cor m e al Boil 11 0 t o

n n n ,
n n .

m i ut e s o r a ge sti rri g st e a di l y so a s n o t t o s c orch or b o i l 2 0

L
n -

n n ,
n ,
,

m i utes i n d o uble b oiler

n et cool sti r i se aso i n g s s uet a d
. n n ,
n

oth er i n gre d i e n ts flo ur an d b aki g po w der l a st {Sit e a m ste a d il

v v
n -
.
y
,

ho urs or m or e D o t r m o th e o er d ur i n g th e first 2
. no e e (

h o u rs of c ooki n g .

c ups b ro wn s u g a m av be s ubstit ut d for t he c up

v
r e

m ol a se s a d s c up s u g a r n . S er e w i t h l e m o s u c e n a .
 B R EA D M A K ING A ND .
B R EA D B A K NG I 41

R HU BAR B P U D D I NG .

JV; cu p s ug r co co n ut
a c up a

1 t e as p oo l em o n n

2 c ups rh ub a rb 4 e g gs
1 c up br a d cru m bs eGr a ted ri d of 1 le m o n n ,

C re am b utter an d s u g a r a d d b e a te n yolks of fo u r eggs a d ,

n

l e a t light
z -
St i r i n o c u p of bre a d
. cr a cker or c a e cr um bs ne ,
k ,

t w o c u p s st e w e d rh ub a rb t h e c oco an u t a d l e m o n extr a ct th e . n ,

g r ated ri d of a le m o Fo ld i
n t h e be at w hi tes of 4 e g g s n . n en .

S t am 2 t
"
e 2 h o urs o 1
2 .

BR OW N BE T T Y .

5 ples
ap £ 4 te as p o o ut m e g .
n n

3 c u ps b r a d cr um bs e Lj te a spoo n ci am o nn n

1. up s u g a r
c l em o n .

( 1 t a bl sp oo n s m elted b u tter
e “ ater
T

P eel core d ch o p fin 5 m edi u m sized a pples m i x m elted

,
an e :

b ut t w ith b re a d cr um bs an d s pic es
er P l a c e a l ayer o f cr umb s .

in a b u ttere d dish th e n a l ayer of ap ples W i th p ar t of t h e s ug ar

,

spri kle d o ver the a ot h er l ayer of c r um bs app les s u g ar an d

n ,
n n , ,

fi ish w ith a l ayer of cr um b s on t op T urn l e mo j u ic e over

n -

. n

top w ith a f e w t abl esp oo s of w at r to m o iste n the gr a t e d ri n d n e ,

o f 95 a l e m o m av b e a dd e d aIS O B a k i slo w ove 3 0 to 40

n . e n n

m i ut s w ith p a c over e d p a rt of ti m e
v
n e n .

S er w i t h a u v s au c e e .

FR UI PU T D D I NG .

r um b a p o un d of dry bre a d W a h
C .
lb c u rr ts W ash . s . an .

an d ch op 1 lb e a ch o f s e d e d r aisi n s a n d S ult a a r a isi s

. lb e n n . .

of m ixed n ut m e ats ch opp e d th e m j o r porti o to b e bl a che d ,

a n n

a l m o n ds an d bl ac k w a l uts w ith so m e p i s t a s h i o n u ts an d pi ne n ,
i

k ern els l b citro n ch o p p ed fi e o g ro u d 1 sc a t c up o f

. . n r n . n

ch opp ed c an di e d or p reserved ch erries .

A dd c up s s u g ar a d j uic e of 3 le m o s a d s t i M i x i n n n n r .

1
75 up m elted b u tter a te a sp oo n o f s alt a d 4 o 5 w ell b e at e n
v
c n r
,

e g gs S t am as a pl um p u ddi g
-
. e S er e with le m o s auc e n . n .
42 B R EA D M A K I NG A ND B R EA D B A K NG I

C OW
R S NE S T .

T wo c ups
te aspo o n s alt t wo t e a spoo s b a ki g
f l o ur , on e
“

,
n n

p o w der M i x a n d s ei ve t w ic e R ub i a piece of b utte r siz e o f

. .
'
n

w a l ut nS ti r i n m ilk to m ak e a sti ff b a tter or soft do u gh

. H ave .

b aki n g t in r e a dy h al f filled w ith s lic e d appl es ove r w hich h a ,

s

b e en sp r in kled a cup of s ug a r so m e b utte an d a littl e gr a te d

v
,
r

n ut m e g P o u r i n th e b a tter an d s pre a d eve l y o er apples

. n .

B a k e n q u ick ov e n S erv e w ith l m o n s auce

i . e .

A PP LE T A PI OC A .

A dd t apioc a an d a t e a sp o o s alt t o a g e r us qua rt

on e c up n ne o

of hot water cook u til cl e ar ; r e m ove fro m stove a d sti r i

,
n n n

o n e c u p s u g a r a n d a t e a sp oo an ill a H ave p rep a red si x ap n v .

ples p eel e d q uartered an d c o o k e d w ith 1 to

, ,
c ups s ug a r
a d as littl e w a t e r as wi ll coo k th e m ; w h e do n e t urn i to
v
n n n

dis h altern a tely w ith t h co ok e d t apio c a S r e co l d w ith

-
e . e

w hipp ed cr e am .

TA PI OCA P U D D I NG .

H e at q
rt m ilk i n a do ubl e b o il er ; w h e h ot stir i 1
ua
v
on e n n

c up m i n ut e ta pi o c a a d a t e a s p oo n s alt c oo k 1 0 m i ute re m o
n ,
n s ,
e

fro m h e a t B e at thre e e ggs a d d o e c up s ug a r a d b e a t m ore ;

.
,
n n

t ur n th e b e ate n eggs i n to th e co o k e d t a p io c a a d stir w ell add

v
n

i n g o e te as p o o n v a ill a
n S e r e h ot or col d w ith s w eete e d
n . n .

cre am .

R I C PUE D D I NG .

B oil e up r i ce B e at thre e e g gs a d d to t h e m o e c up
on c .
,
n

s ug a r an d b e at w ell Stir i o e c up of m ilk a littl s a lt O

. n n ,
“

e . ne

h al f c up e a ch coc o a ut a d r a isi s h a lf te asp oo v a ill a d a

n n n ,
n n a n

li ttle m elted b u tter i f y o u w ish S tir i th e b o ile d rice a d b a ke

,
. n n

th re fo urth h o u r i n m o d er a te ove n S erve w ith s a u c e or cre m

e -
.
‘

a .
44
-

B R EAD M A K I NG A ND B R EA D B AK NG I

n dic d a ppl es l as t S w e et e t o t as te A h alf c up of u t m e ats

d e . n . n

m ay b e a dd ed if liked bl a c k w al n uts or p e c a s a r e b est

,
Pin e
n .

a p p le m a y b e o m it te d or s u bstit ute so m e oth er fr uit M ix i n pa t

v
. r

f w h i p p e d cre a m an d b al an c e S pre ad over t o p ; 0 if s er ed

v
o ,
1

i n d i i duall pl a ce a s p oo ful o n e a ch servi n g

y ,
n .

W H IPP C A
ED RE M

i t s w ee t cre a m w hi p p e d sti ff
On e p n . S tir in 1 t a bl es po o n

po w dere d s u g ar an d te a sp oo v a ill a n n .
 B A
RE D M A K I NG A ND B R EA D B I
A K NG 45

PI E CU R ST .

This reci p e w ill m a ke upp er a d l o w er cr usts for t h ree p ies n

‘

O ne c up l a rd three c ups of u s i f t e d flo ur t w o te asp o o s sa lt

l ,
n
-

,
n ,

on e h alf te a spoo
-
of b a ki g po w der m i x dr y i gre die ts an d
n n -
n n

sift tw ice A d d sh o rt e i n g m i x t h oro u ghly b y r u bb i n g —b i s k l v

,

. n
'
~ r
,

b tw e e
e t h e h a ds an d fi g ers
n n n .

Bri n g a p o rtio of t h e d o u g h to o e sid e of b o wl a d m oiste

n n n n

w it h c o l d w a ter R oll o ut o a bo a r d th at h as b e e n flo u red

.
.
n

s l i g htly A d d w ate r to re m ai n d er of do u gh as so o as ee d ed
. n n .

PIE CU R ST .

M ix sift 2 c ups flo u r
an d t e as po o s s alt te aspoo ,
n ,
n

b aki n g p o w d er i to m ixi g b o w l a d d t wo th i rd c up of l a rd a d
n n n
;
- -

m i x th oro u ghly w ith a fork n w w ork li g htly a d b ri sk ly b e ,

o n

tw ee n th e h an d s un til it looks m e a ly d O t press t h e d ug h ,

‘

no o

t ogethe or th e te d e n cy w ill b e t to u gh e t h e c ust “

r n o n r .

A d d t w o third c uip col d w at r a d m i x a d brin g d o u g h to

-

e n n

g th r w ith fork Plac e eve n ly flo ur d b o ar d n d oll

e

o ut v
e n an .

ery thi th e fold th e l on g w ay fold i g o e d o er to

n, n
o

,
e

n ne n
a

v r .

the ce ter of th e sheet t h bri n g the oth e r e d over a d m e t

. n ,
en n n e

i th ce t er No w m a k e fold t h e oth er w ay a d y o u w ill

v
n e n . e on ,
n

h a e fo ur folds or l ayers ; this a dd s to m a ki g t h e cru st fia k e y

j
n .

To furth er ad d t o th e fiak i e s s of th e c r us t cover t h p s t ust n ,

e a e

m d e w ith a a pki a n d pl a c e i th e refri ger ator o r a cool pl c

v
a n n n a
“

to chill th is c a b e don e ry co n v i e tly w hil e t h e fill i g

; n e en n n is

b ei g p r e p ar d
n To roll for th e p ti s t a k t h oo l ed p ast
e . ie n ,
e e c e
4c B R EAD M A K I NG A ND B R EA D B A K NG I
an d piec e s ac cordi n g t o th e n um b er cf cr usts d es ired
c ut in
a d roll
n A v o id m ixi n g scr aps w it h the fre s h p as te
. Al l i
, .
n

g r e d i en t s an d u te n sils us ed i n m a ki g p i e c r us t sho ul d b e a n s

col d as pos s ible Th e m ixi n g h ow] s ho uld b e cold th e l a rd a d

. .
.
,
n

flo u r chilled a d w a ter i ce c old a d t h e h an ds us e o m or e th a

n
,
n n n

n ecess ar y .

A PP L E PI E .

ll a pi e cr ust w ith slic ed appl es a lit t le m ore th an leve l

Fi .

f ull for a m edi um s ized p i e t ak e a c up of s ug ar ad d a he ap in g

, , ,

t e as p o o o f flo u r m i x w ell or sif t o ver th e ap p le s a d d b i ts 0 1

n , , ,

b utter a d ei ght or t e n wh o le cl o ves f o r s e as o ni n g Cov e r w ith

,
n .

u p p er cr us t a d b a k e for 3 0 to 4 0 mi ut es i n h o t ov en red uci n g

n n
,

h a t a fter 1 2 to 1 5 m i ute s
e n .

CH E R R Y PI E .

ill a p i e cr ust b arely f ull of pitted so ur cherr i es

F c ups ,

s ug ar 2 r o u di n g te a sp o o n s o f flo ur s ifte d w ith th e s ug a r i to
,
n ,
n .

t h e pie b utt e r to s u it t as te M ois t en edges with w a ter an d

v
. a
, ,

c o er w ith u p per c r ust B ak e 3 0 to 40 m i n u tes i h ot ove n . n ,

re du ci g h e a t af ter 1 2 to 11 5 m i utes
n n .

M OC CH K ERRY PI E .

On eof cr a be rries st ew e d a
c up n ,
n d w ork e d throu gh a col
an der 1 % c u p s s u g a r 1 c up of boile d
, ,
S ult a a r aisi n s 1 h e ap i n g
n ,

tea s p o o f flo u m ix e d w ith s u g a r a
o n r ,
n d a l um p of b utter M ix .

al l a d b a k e w ith t w o cr ust s
n -
.

R AI I
S N PI E .

Tw o c ups of b o il ed se edless r a isi n s c up s u g a r w it h h e a pi n g

t e a s p oo o f flo u r j ui c e an d ri n d of o n e l e m o an d bu tt r P ut
n ,
,

n ,
e .

r a i sins m c r us t s p r e a d o s ug ar a dd l e m o n j u ic e a n d g r at ed
, _
n , ,

ri n d an d b i ts o f b utter
,
d ad d u p per cru s t
“

. an .
 B R EAD M A K I NG A ND B R EA D B A K NG I 47

LE M O N PIE .

F illi
for t w o pi es U s e t h e yol ks of five e g gs a d White
n g . n

of o e b e at w ell ; a d d on e c up of mi l k
n ,
.
c usp m e l t e d b utter ,
; ,

pi ch of s alt a dd to this m ixt ure t wo c ups s ug a r an d fo ur t abl e

n ,

spoo n s o f flo ur th at h ave bee n m ixed an d sift e d t wic e Wh e n

,
.

it is w ell b e a t e n stir i s i x t abl es po on s of le m o j uice Now

,
n n .

h e a t t h e white s of th e f o ur eg gs t h at y ou h av e left an d ad d th em
t o th e filli g a d t u rn i t o un b ak ed cr usts an d b a ke i n a
v
n n n
“

q ui ck o e n .

LE M O N PI E .

B at yolks of thr ee eggs st ir i gr a dually 1 c up of s ug a r

e .

,
n ,

the ad d a s m all l um p of b utter a pi n ch of s alt th e j ui ce of 1

v
n , ,

l m o W ith a littl e of th e gr ate d ri n d ; dissol e 1 t ablesp o o n of

h
e n

sta c r i a li t tle cold w a ter

n a d d this to m ixt u re a d t ur n i n to ,
n

a d o u ble boil er ; stir ste a dil y an d p o ur i n

-
c up s o f h o t w ater
d b oil a bo ut 5 m i ut es T ur n i to a b aked cr ust an d u s e t h e
v
an n . n ,

w hit s of 3 eg g s for frosti g B a ke i n m od er a t e o e

e n .
n .

M I N E PI E C .

T a k e m i ce m e at if fresh m ade s ufficie n t to fill a pie t i n

I
n , ,

l i e d w ith p i e p ast e or cr ust ,level full f mi n c e m e at h as b ee n

q
n .

m ade so m e t i m e t i s u c e m o unt re u ired he at

q
p u n a p a n a , ,
.

ssa y us e ci der j elly or li ui d fr m a y s w eet

“

m OISl n-
c u I I ec e r , ,
o n .

pickle w itho on i a d a f e w bits of b utter

ut o n ,
n .

Wh w ll h a ted a d s e a so n e d fill p i e cr u st
en e e ad d u pp er
n ,

cr us t p ut i h ot ove n at o c e R e d u c e h e a t as soo n as cr ust

"

.
n . n .

b g i s to b ro w b ak e i al l 3 0 m i ut s
e n n ,
n n e .
43 B R EA D M A K I NG A ND B R EA D B I
A K NG

C R E AM P I E .

t e a spo o n v an ill a 1
1 t a blesp oo corn st a rc h n

B utter size of w al n ut
P i n ch of s alt .

T ak e th e 3 yol k s b at light add m ilk suga r b utt er and

,
e , , ,

s al t a d p l ac e i do uble b oil er M o i s t e corn st a rch a d Whip

n n (
.
-
n n

i to the h ot i n g re d ie n t s B oil 5 m i ut es stir i n g con st an t ly a dd

v
n .
-
n r ,
,

a ni ll a B e a t th e t hr e e w hites to stiff fr ot h a d d a t ablesp o o n

.
,

of p o w dere d s u ga r .

Fill b a ke d cr ust a d spre a d the w hites over s m oo thly b ro w

n n

v
,

c a r e f ully i h o t o e
n n .

C HOCO LA T E PI E .

as
M elt
for cre am
on e s qpie re lsoof chocol
ua
a frost
te a

an d
in
-
do uble boiler a dd i
b ak e as cre am pi e
,

.
. n g r d ie ts
e n

COCO U A N T PI E .

rep a re the fil li g as for c r e am p ie a ddi g

P n ,
n of fresh
c up

g r a ted or s hre d ded coc o a ut Frost s p r i kle top n .

,
n w it h co co a u t n

a d b ro w n as c re a m pi
n

CU S T AR D -

PIE .

21 5 c up s m lik ggs 3 e
v
3
1
4 c up s u g ar 1 te a spo o n an il l a
P i ch s alt n .

B at eggs a
e n d s ugar add m ilk v a ill a
, ,
n an d s alt . B ak e i n an

un b a k ed cr ust .
AD M A K I NG A ND B R EAD B A K IN G
B R E AD M A K ING A ND B R EA D B AK ING
AD M A K I NG A ND B R EA D B A K l NG
M A K ING A ND BR
E AD BA K ING
B R E AD M A K ING A ND B R EAD
‘

B AK ING
B R EA D AD B I
A K NG
B R EA D M A K I NG AND B R EAD B I
A K NG
M A K I NG A ND D B I
AK NG
B R EAD M A K ING A ND B R EA D B I
AK NG
D M A KI NG A ND B A
RE D
AD M A KING A ND B R E AD B I
A K NG
B R EA D M A K I NG A ND B R EA D BAK I NG
M A K ING A AD B I
A K NG
B R EA D M A K I NG A ND B R EA D B I
AK NG
 B R EA D M A K ING A ND B R EA D B A K NG I 65

M in c e M e a ls
M I N E M EA T C .

2 lbs b f . ee 1 t aspoo lo es -
e n c v
1 l b s uet
. . 1 t asp oo ci a m o e n nn n

I l b cit o . r nt e asp o o s a lt 2
n

1 lb r aisi s . n t e aspo o pepp er n

1 lb s ede d r a isi s
. e 1 p eck a ppl es n

1 lb e d less r isi s
. se 6 or a g es a n n

1 l b c u ra t s
. r
-

4 l em o s
n n

1 lb bro w s u g a r
.
Su g a r
n

lb c d i d le m o
. an S w e t cid r
e n e e

51 lb c a di e d c r a i g
. n e

Boil t h b ef an d s aso w ith s lt d p pp r w hile cooki g

e e e n a an e e n ;

r u nit t hro ug h the fo od ch o pp e r a ls o th e s u et u l ss it c a b ,

n e n e

c hopp e d i a choppi g b o w l w hi ch i s m uc h b tter The cit r o

n n ,
'

e . n .

or a g n d l mo
e , anp l sho u l d b u th ro u g h th e fo od c h opp r
e n ee e r n e .

P r p r e t h c urr a ts a d r aisi s b
e a e w ashi g w ell an d t h e l tt r
n n n y n ,
a .
e

m ay h e ch oppe d .

M i x l l t o g eth er P e p are t h a pples th ey s h o uld b e choppe d

a ,
r e ,

a d a d d e d to t h m ixt u re at o c follo w ed w ith t h le m o an d

j
n e n e, e n

o r g ui ce a d th e o utside g r at i g of lem o a d o r a g
an e . n n a n n n e .

A d d br o w s ug a r a d spic es nU e s w eet ci der to m oiste if it

n . s n

an b h d Th e l i q u id fro m s w e e t p e ach p e a r or c ab app l

v
c e a . r r e
,

pickl s i s ery g ood od d s a d e n ds j elly c a b e use d t

v v
e ,
n in n o

g oo d d a t a ge a I c as i n e g a r i s us e d i m i ce m e at it is
n . n e n n

b est t t o us e l m o n j ui
no . M i x al l i g r die n ts a d a d d g a u
e ce . n e n r n

l at d s u g a r t o s w e t
c s t o n r an g e c o ok o n e t o t w o h o urs do
e en ,
e , ,

n o t scorc h
.
A q ua t i t v a b e m a d e up a d use d s
. nd d it c n n a n ee e ;

w ill k e p as l o g as th e w e a th er is c ool
,
e C ol d m
n in c m at c a b e . e e n .

h e a te d a d ad d ed to w h e n w an t e d So m eti m e m ore ap ples

n . s
“

.
,

s ug ar or m oist ure a d ed re . n ee .
66 B RE A D M A K ING A ND B R EA D B A K I NG

M is c e lla n e o us Coo mg

B OI L ED R I CE .

I n m an v c o u tries ric e is th e ch ief a rticl e o f fo o d M o e rice

n ,
. r .

se d
u th a a v oth er g r i w ith t h p o s sibl e exc eptio n of
n n a n
,
e

w h e at .

i n so uther St a tes ice i s s co m m o ly u sed a s th e pot at o

n r a n ,

i nthe n orth There a e b ut f e w v ari eties or gr a des of rice i n

. r

ou rm a rk ets Jap h e a d ri ce a hi g h gr ad e an d Ca r oli n a he a d

.
, ,

r i ce w ith t h e h e a per gr a des a e th e ki ds w e us

, c W ild ric e ,
r n e .

ca n also h h ad it is use d pri n ci p ally i

e s oups n l
'
-

,
.

ic e sh ou ld b e w a hed i sever a l w at rs W h e th e wa ter

R .
.
s n e . n

d oe s o t t ur
n m i l k v t h e ric e is cle a
.
n P l e t V o f w ate s ho u l d n . n r

he used i co oki g a d it m ust h b oili g h o t w he th e rice i

n n ,
n e n -
n s

B ut in

To o e c up of ri ce wh ich wi ll m a k e a m edi um m ess h ave

n , ,

t w o q u a rts of w at er boil i g a d s al te d D rop ric e s l o wly i to n n . n

w a t r w hi ch sh o ul d b e k e pt b oili g d boil ste a dily u ti l g ai s

"
e n an n r n
, ,

a
e soft
r w hi h us u l l y t ak es 2 5 m i utes
,
c D o ao t stir t h e rice n . n

b ut t b otto m of k ettle w ith fork to

ry ap e l o o se au v k e n el ,
scr
“

th t m a v b e g i to stick
a n .

Wh e ice is do e i t m ay b e d r a i d thro ug h a c ol an d e t h
n r n ne , r ,
en

p u t b a k i kce t tl e o inf t h ere is n t a gr e a t d e a l of w a ter o

,
r o n

th ri c it n ed o t b e dr a i e d A d d up of m ilk a d e t b ac k
e e e n n . c n s

on r a g to keep h o t
n e .
 B R EAD M A K ING A ND B R EA D B A K I NG

B R OWN GR A V Y .

U se e
gr a se fro m a [p o t ro ast for bro w g r vy f t h e re
the n a . I
i s m or e g re ase th a eede d t a k o ut so m V t o 34 up is s uf
v
n n ,
e e, 3 c

fic i e t H a e k ettle w ith gre a se fryi g h o t a d d t w o he a pi g

‘

n . n n

t bl e spo o s of fl our stir wh il e bro w i g a d d thr e e c ups c old

a n . n n ,

w at r coo k an d sti r u ti l w e l l thi ck e ed S so t o t a st e

“

e ,
n n . ea n .

V E GE T A B E S OU P L .

On e 3 to 5 l b b f sh a k s . ee n 2 c u ps hopp ed c a b b g e
c a

3 to 6 t ablesp oo s b arl ey n 1 c up h o pp e d c a rrots

c

1 c up c h Op pe d r ut a b a g a or t u
i ips rn 2 ch opp ed o i o n s n .

ok so up b o
( lo f e w h o urs d ski m a d d e get a b les ti m e
ne a .
an ,
v
req ui red for cooki g v i s i o der am e d r ut ab g s c a rrot n ar e n r n ,
a a ,
s,

c a bb a ge t ur ip s o n io s e t ,
B o il p e a r le d b a l e i sep a r a te
n -

,
n ,
c . r y n

w t r an d a d d 1 5 or 2 0 m i utes before so up i s d o S e as o
v v
a e n ne .
n
,

w ith s a lt a d p pp few l c v l ea
n s m ay b e a d d e d t o fl a o
e er . a cc r e r

C R E AM TO TO MA S OU P .
“

tr ai S e ca to m to s thr o u gh
n on n a e a v
s e A d d X te as po on
i e .
1

so d a b ri g to a b il d ski m s a so
,
n . o an ,
e n w ith b u tt er s a lt n d p e p ,
a

S c al d t w q u rt s of m ilk d a d d w ith a c a p o f cr a ck r e

v
p er . o a an

cr um bs t o t h to m at o a d ser e n e .

M I NNE A POL S I B A KE D B E A NS .

3 c up s Na y b an s 1 t v spo o s a lt e
’

ea n .

6 oz s al t pork . 3 t a bl e po o s s u g r . s n a

1 t spo o t ab l e m ust a r d
ea F w d as h s pepp r
n e e e

O o i o size o f w al ut ne n n n .

W sh b e a s a d p ut th m w i th l l i g redi e ts i h al f g llo n
a n . n e a n n n a

j a rF il
. l j a w ith co l d w a ter b k e 6 t
r o 8 ho u rs or l l i g h t ; a a n .
 B R EA D M A K ING A ND B R EA D B A K IN ? 69

B A KED B E A NS .

3 c up s b a s Navy e n te a po o t abl m ust r d

s n e a

to l b s alt p ork . 2 or 3 t abl e s p oo s s u g ar n

1 t e a spo o gro u d m ust ar d n n 1 t aspoo s al t littl e p epp r

e n ,
e .

o k b e an s o r i g ht d r ai
S a v e n ,
n an d c o er v
ith cold w t e r Boil w a ,

o e m i ut
n d rai P ut i h al f
n e, n . n g allo j a w it h pork a d s a so
n r n e n

i gs co ver w i t l w t
n ,
B ak e r a er . 5 t o 8 h o u rs a d d hot w a t r s ,
e a

th e b e an s b eco m e dry

CH I C K E N PIE .

te w th e chicke n i pl ty of w at e r th re s ho ul d b e a q ua rt
S
v
n en ,
e

or m ore of g a y w he n d o e T ak chicke fro m k ettl le av e

r n . e n e .

gr avy a d sti r i a t abl espoo of flo ur to th ick n

n n n e .

V h e n cool r m ove m e a t fro m b o n es a d pl a c e i a b a ki g

’
V e n n n

pa th a t h as b ee l i e d w i t h ri ch bis c uit cr ust abo ut o e thi d

n ,
n n n -
r

i n ch th ick Wh e n w ell filled p o u r over the m t a c up

~

t wo
“

.
,
ea or

of t h e thic ke n e d gr vy b a l a ce a b u s e d for other p urpos e s a ,

n c n e -

P l a ce an u pp er cr ust w e l l p erfor a ted o t h e m e at pie an d

v
, ,
n .

b ak e S er ve h ot A po un d or t wo of ste w ed e al m ix d w it h
. . e

t h e chick e is ch e a per b ut t h d iffere c i n t ast e w i l l b a dl v b

n ,
e n e r e

n oti c ed .

PR E SS E D VE A L
3 lb s
‘

. to 5 lbs ve a l . S c h i ve s
'

I lb . s alt pork Sa lt an d p pp r e e .

o o k th e m a t d s so n w hile c ooki g W he d o
C e an ea n . n ne t ak e

fro m liq uid c o ol e m o v e b o e s a d c ut i n s m all pi ces

, ,
'

r n -
n e ,
c ut a

sm all q ua t y of s c h i v e s i short l g ths an d m i x w ith t h

n n en ,
e m e at .

W ar m th e liqu i d tha t m e a t w a s c o o ked i a d a d d it n n

‘

t o th e

m e a t t ur al l i
,
a p a to m ol d n S lic e col d n n .
-
.
 B R E AD M A K I NG A ND B R EA D B A K I NG

V EAL L OA F .

2 lb s . ve l a e ggs 3
1 lb b eef
. lb br a d cr um bs . e

1 lb s alt pork
. 1 te a spoo s alt n .

1 o io
n n P epper .

P ut m e a t thro ugh a m e a t ch opp er a d a d d se a so i n g an d t h n n ,

e

ch o pp e d o i o i f desired M oist e th e bre a d cr um bs i m ilk

n n . n n ,

a d add w ith t h e w ell b e a t

n e g g s t o th e m e at a d m i x w ell en n ,

a d d i n g o n e h a lf up m ilk t o prev e t the lo a f b ei ng d y F or m

'
c n r .

i n t o lo a f an d b a k e 2 % h o u rs i n ro ast er M ay b e served h t . o

or c ol d .

M EA T LO A F WI TH T O TO MA S AU CE .

r p r
P e m e t l o af a d w h e
a e a b a ke d re m o to a h ot
a n n . v e

pl a tter a d s e t i n a w ar m pl a c e
n .

W ork th e c o te ts of a c of to m a to es thro ugh a ieve

n n an s .

A dd a h a pi g t a bl esp oo
e of flo ur di ssolv ed i o e h al f up
n n ,
n n -

of w a ter a d s a lt d p epper to t a ste

v
,
n an .

T ur s u ce i to p a th a t m e a t w a s re m o ed fro m a d coo k
n a n n n

a b o ut t e m i ut es stirri g w ell fro m th e b otto m P o u r s a u ce

v v
n n . n .

o er t h m e a t l o a f g a r ish w ith p arsl ey S r e h ot

e . n . e .

M EA TL OA F .

2 lb . ro u d st a k n 3 ggs e e

1 lb fresh p ork
. t a sp oo s a g e n e

l b dry b re a d cr u m b ed
. 1 te a spo o s lt ,
n a

3 m di um siz d o io s
e P pper
e n n e

P ut m e a t t h o u g h m e a t chopp er a d m ix i r th e se a so i g s ,
n n n n .

M oiste n th e b r a d cr um bs i m ilk or w at e r a d d d w ith th e

e n n a

chopped o i o s to th e m e a t A dd the w ll b e a t
n n ggs a d for m . e -
en e n

t h e m ixt u re i to a l o a f a d pl a ce i
n a ro a ster n n .

T ur n i a littl e w t er B a ke t w o h o urs This is v v fi e

p v
n . a . . er n ,

n t
o ex si d w ill s rv a doze a d ul ts
en e . an e e n .
 B R EA D M A K I NG A ND B R EA D B A K ING 71

B R OW N F R I C A SS EED C H CK E N I .

Gut e v ery j oi t s p r te
b a ck i t w o pi eces t h bre a s t
n e a a . the n ,
e

i
n t w o pi ec s d d i p th m flo u r pl a c e i
e . hot m elte d b utt r
an e in ,
n e

i
n r o a st r s a lt p pp er e d o ,
o io slic d L t ro a st for 2 0
,
e an ne n n e . e

m i ut s or h al f ho ur th po ur a litt l h ot w a ter o a d ro a st
v v
n e ,
en e n n

u til t e der R mo chick fro m p a m ak e bro w g r a y

v v
n n . e e en n n

an d po u o or s r s p r t
r er e e e a a e .

F R I C A SS E ED C HI C K E N W I TH B A KI NG PO W D ER BI S CU I S T .

chic k e up s m a ll B oil u ti l t d r ; m a k
C ut thick
v
.
a n . n en e e a en

i g o f t w o h a pi g t a bl espoo s of flo u r d issol e d i
n e n w ater n n

S a so w l l w ith s a lt a d p pp er b u tter w ill ot b e eede d 11 “

e n e n e ,
n n 11

l ss chi ck e i s l e a
e 3re a k bisc u it i
n h a lf d i p i the h ot g r a vy
n . . n ,
n

a d l ay hot pl a tt e A r a g e chi ck s m pl tter po u r

v v
n on a e a
“

n on r . r en ,

o r pl t of g av v S r a t o c
e e n y r . e e n e .

S T E W WI TH B A K I NG PO W D ER BI SCU I S T .

ood v e l st w
l h e p zrr e -

d t it a . to cook i p l e ty
g a e ,
an se .
on n n

of w a ter ; ft r cooki g so m ti m e s so w ell w ith s l t a d

a e n e ,
ea n a n

p pper d g e r o us pi c e of b utter Ve a l sho uld cook

e an en to e .

3 h o ur Wh ste w is d o dd t w o h e a pi g t abl espo o s flo u r

v v
s . en ne a n n

dissol ed i col d w ater ; a d l t s im m e a l i t t l e lo ger R e m o

'
'

n n e ~
r n . e

m t fro m k ttl to hot pl a tter S plit bisc uits w hil e hot d d i p

v v
ea e e . an

th m i to hot g r a y pl a c o pl a tter a d ser at o c

e n . e n n e n e .

S T E W A ND D U M L I NGS P .

M ut t o n v e l or chi cke
s lly us d w ith d um pli g s
a n ar e u ua e n .

Th d um p l i g s sh o u l d b e prep r d w h e m e a t is d o M ak e
S
e n a e n ne .

a v r soft d o u g h w i th t w o c ups flo ur i fted w it h 4 t aspoo s

e y
,
e n

b ld n g p o w d er a d
a l i t t l s l t i it ; a d t a bl e p o o n of b u tte
n a e a n n a .
s r

w ith m il k to m k a d o u g h th a t w ill d rop fro m a t a b l esp oo

v
a e n .

R em o p a rt of m t fro m kettl if ec ss ry Th w ith a “

e ea e n e a . en

t bla po o es c ut t h do n h fro m t h m ixi g b o w l ed d rop i t rm e n an n o

 B READ M A K ING A ND B R EA D B A KI NG

k ttl
e e,sp oo i liq ui d e a ch ti m w hich w i l l prev t do ug h
di p n n e en

sti cki g fi ish a s q ui k l y as possible a d cover at o c

n ,
n c
'

n n e .

S te w sho ul d b e boili g w he d um pli gs a e p u t i a d n n n r n n

sho ul d b oil 20 m i ut s w ith o ut u cov ri g S er ve hot

7

n pl a tte e n e n . on r

w ith m at e .

B A KE D F SHI .

r sh fish fter b ei g cl e a d sho ul d b w a sh ed t l m m g h l

F e a n ne , e n v

i col d w a ter s l i g h t l v s lte d a d left i s a lt d w at er u til used

n a ,
n n e n .

P l a c w h ole fis h i n b a ki g pa se a so w ith s alt d p ppe !

e n n ,
n an e r

i si d e an d o ut r ubbi g i se a so i g w ll w i t h t h h a d s D o t
n . n n n n e e n .

w ith f w piec s of b utt er

e d b a ke m o d er tely h a lf a ho ur t h e
e an a n ,
n

a d d c u p h ot w a t er a d o e or t w o sli ce d o io s
.
d bak o e
,
n n n n , an e n

or t w o ho urs lo g r ccordi g to siz of fish b a sti g fr q ue tly

n e ,
a n e ,
n e n

If fish is l b e m or g ro us w ith b ut t i b ki g Re
v
'

e an , e en e er n a n .

mo to hot p l att r j ust b fore servi g

e e e n

SC A LLO P ED F SH I .

Bo fl k ney c ol d fish anpl a c i

d b a ki g daish l t r a te
e
. an , e n n ,
a e n

ll e d cr a ckers a d fish d d i g so m b utter a d se so i g

v
ro n a n e n a n n
,

m oiste w ith m ilk t u r

n o er t p a u p or t w of w hite s a u ce .
n o c o

an d th b ak e en .

S P A GH E TT I A ND OY S T E R S .

sp g h etti
lb . a pi t oyst rs 1 n e

1 ca cor
n n 2 c u ps broke cr ck rs n a e

3 t ablespoo s b ut t r 1 pi t m ilk
n e n

S al t a d p epp r n e

m i l sp gh tti i
“
us ua l w y t ur i to col a d r to d i ra n

v
a e n a n n n e
,

th p o u o r it
en or t w c ups of col d W ter w hic h w il l pre
r e .
on e o a .

v t its sti c k i g to g eth er

en n .

"
\\ h u d f
i d pl a
e c w ith oth r“
i g redi
a ne e n ts i L a yer i
,
n
e e n n s ,

b ki g d ish A d d m ilk b utt r d s o t s uit B ak

a n .
,
e an e as n o . e
 B R EA D M A K I NG A ND B REA D B A K I NG i s»

S P A NI SH S PA GH ET T I .

1 p a ck g sp g h tti
a e lb p ork st ka e .
’

ea

lb b fst a k
. ee 5 o io s e n n

1 ca t o m to s n a e

Bre k up th e sp a ghetti i s m all pieces a d d rop i to s lte d

a n n n a

boili g w a t r there m u st b e p l e t v of w t r a b o ut 3 q u a rts t o

v
n e : n a e , .

pre t sp ag h tti fro m sticki g to g eth er

en e n .

Boil t e a d v 3 0 m i ut s Tur i to a col der to d r i

s n e . n n an a n ,

w h n dr a ie d p ut i to b aki g d ish a d a dd c
ne , of to m a toes n n n an

The b est m e t to u is ro u d st k a d pork sho ul d r w hic h

a se n ea ,
n e .

sho ul d b u thro u g h m e at chopper

e r n a
“

M i x se a so w ith s lt a d pepp er
, d f v u til bro w
n d a n an r n ne

P rep a re m e d i um size d o io s u t fi e se a so d f v u til

“

n n , c n ,
n an r n

bro w e d ; a dd o io s a d m e at to sp a gh etti A d d a littl e m or e

a
n n n n .

s lt a d pepp r a d sc a t h alf t aspo o p aprik a B a k

n e e n n e n . e on

h alf ho ur ; i c a s of b a ki g d v dd a s m l l am o u t of h ot w t r
v
n e n r a a n a e

This dish w i l l ser e 1 0 to 1 2 p opl e e .

SP AG E H TT I A ND TO TO MA E S

Bre k o e h alf p a ck a g of sp a gh etti i to short pi ces

a n -

d e n e . an
’

d rop i to b oili g s a lted w a t er

n Boil 2 0 m i ut s dr ai t ur
n n e n n
"
.
,

i to b a ki g d ish a d d o e h alf c a to m atoes a d m i x b ut t e

n n ,
n -

n n . r

th size of w a l ut a little s a lt a d p a prik

v
e a .
n ,
n a

B a k 3 0 m i ut s i slo w o
e O e h lf up gr te d ch s
n e n en . n -

a c a ee e

w ith s m ll o io chopp d fi m av b e a dd d to thi s d ish

a a n n e n e . e .

M A C A R O NI A ND CHEE S E .

Br a k po u d p ck a g of m c aro i i s m ll p i c s d ro p
e a n a e a n n a e e .

i to boili g s a lt d w a ter b oil u til soft d r ai thro u gh a col d

v
n n e ,
n ,
n an er

an d t ur -

up or t w n of col d w a t r o er it W h dr i ed p ut
a c o e . en a n

i to b a ki g dish dd m ilk u ti l e a rly cov red S pre d o

n n . a n n e . a n

a b o ut o e fo urth po u d g r t d ch eese so m e s a lt b utt r a d

n -

n a e , ,
e n

p prik t o s uit t a ste B a k i slo w ov e 3 0 to 40 m i ut es

v
a a . . e n n n

c o er d p a rt of ti m e to pr ve t b a ki g d v
e e n n r
74 B R EAD M A K ING A ND B REA D

CR E AM E T T E S A ND C H E ES E .

p a re a p ck ge of c am e t t e s t h e s am s m a c ro i cook
Pr e a a re e a a n ,

i g a b o ut 1 5 m i ut es a n d pl a c e i n b a ki g dish cover w ith 2

n n .
n .

or 3 c ups of w hite s au c a d on e c up gr ate d ch e se a d s so e. n e n ea n .

B k e 3 0 t o 4 5 m i ut es
a n .

C R EAM E D S A M ON L .

rep a re a c a of r d s al m o n by re m ovi g bo es a d ski ;

P .
n e n n n n

b re a k i pieces s uit ab le for servi g an d l ay o a pl att r Fo

v
n n n e . r

t h g r a y t a ke a pi t of m il k piece of b utter the siz e of a w al ut

v
e n ,
n

or a little m ore a d o e h e a pi g t a blespoo

,
of flo ur d issol ed
n n n n

i a little w ater
n .

H e at m ilk a dd b u tter thi cke i g a d se a so i g cook slo w

, ,
n n n n n ,

l y u til thi cke ed a d p o ur ov er s al m o p l att e a dd f w

v
n n o ,
n n n r . a e

d a sh s of p a prik a ser e hot

e ,
.

SA L M O N B U TT ER GR AV Y .

rep a re a s l m o o p l t t e
P c t i n o e to w ar m ; br i d
a n n a r ,
.
se n v n a

t o g eth er i s au c e p an o e ro u di g t a blespoo of flo ur a d
n n n n n n

b ut t er size of a e g g a dd boili g w ater ( ab o ut

n c ups ) stir
,
n

i g ste a dily b oi l a f e w m i utes ; th e gr a vy sh o ul d b spo n g y

v v
r n ,
n e

wh do en T ur o r s l m o s r e h ot
ne . n e a n . e .

SC A LLO P ED S A M ON L .

P rep re a red s al m o b r m ovi g b o es a d ski ; or

a c an of n y e n n n n

b oil o e a d e h alf po u ds of fresh s l m o w h e c old fl a ke

n n on -
n a n ,
n ,
.

B ut t er b ki g d is h a d p ut i l ayer of rolled cr a ckers a d th

a n n n ,
n en

l av of fl a k e d s al m o n w ith pi ec s of b utter a d s alt a d p epp er ;

v
er ,
e n n

r ep t w ith oth r l ers u til p a is f ull a dd m ilk to t h o o ug h l v

ea e a n n ,
r

m oist
I
en .

t is w l l to s e t p a si d e for a f e w m i utes
e d th e add
an n . an n

m or m il k if
e e d e d B k l ow l v o e h o ur
ne . a e s n .
 B R EA D M A K I NG A ND B R E AD B A K I NG

S E W ED T OM A T OES T .

T a ke o e of to m a to es or s m e a m o u t of fr sh o s
n c an a n e ne

a d pl a c e i
n st w p a a d p ut 0 to h e a t a dd h e a pi g t as po o
n . e n n 11 ,
n e n

of s ug r a te a spoo o f s a lt so m e pepper l um p of b ut t e t h
,
n , ,
a r e

siz e Of a w aln ut an d ab o ut 2 c u ps of dry b re a d or cr c k ers

,
a ,

broke i piec s cook slo w l y a f e w m i ut s

n n e ,
n e .

B O IL ED BEE T S .

oil
l m e di um size d b eets w hole w itho ut c utti g or br uisi g
v
n n
,

th e ski n . Wh do e p eel a d sli ce a d ke p w a r m s r e hot

en n n n e ,
e

w ith vi ne g a r s au c e .

V I NE GAR S A U CE .

c up v i eg a r n s ug r I; f c up a

1 c up hot w at er 2 t a spoo s fl o u r
e
e n

1 t a bl sp oo b utt r n e

M i x flo ur d s u g a r a d pi ch of s a lt stir
an n n ,
in t h e vi n eg a r
a d coo k u til cl a r A dd t a blespo o b utter a d h ot w at er
v
n n e . n n c up ,

stir a d p o ur o r sliced b e ts
n e e .

C R E AM E D CA R R OT S .

P e el c arrots a s thi as p ossible c ut i s m all piec s w a sh n ,

n e .

an d p ut o n to b oil i h ot w ater C ook u til te d r n . n n e .

Dissolv e a t a blesp o o of flo ur a littl e w a ter a d s t ir it n in n

i w ith a h a lf c up of m il k se a so
n w ith s a lt p epper a d b utter ,
n ,
n .

C ook slo wly a f e w m i utes lo ger n n .

B A KE D T
S UFF ED T OM A T OES .

Cut op i g i t h ste m e d s of m e d i um rip

n eat lv
v
an en n n e n e

fi m to m a to es s a vi g piec e c ut o ut to b e repl a ce d for co er

r ,
n .

S cr pe o ut ce t r of to m a toes c a ref u lly a d pl a c e p ulp i

a n e sieve ,
n n

an d ub thro ug h
r C r um b a m o u t of d v b r d d esire d chop
. n r ea ,

so m e e l e y v e v fi m i x w ith bre a d cr um b s ; to this a dd so m

c r r n e, e

m i ce d cooke d m e a t of a y ki d se a so
n w ith s a lt p epper a d n n ,
n ,
n

b u tter M oist
. w ith the str a i e d to m a t o m i x a d f i l l t h e
en n .
n L

"

to m at o sh ells b ke 3 0 m i ut s ,
a n e .
 B R EA D M A K ING A ND B R E AD B A KI NC

T
S U FFE D GR EE N PE PPE R S .

t t 0 ps fro m g r
t in p epp ers scr a p o ut i sides a d so a k een ,
e n n

p epp r i s alted w ater f o r a f e w ho urs R e m ove d r a i n a d

e s n .
, n

stu ff w ith bre a d cr um bs a d col d cooke d m e a t m i c d choppe d n n e ,

c el v a d o n io
er m oiste ed wli t h w t
n se so ed w ith b utter
n n a r ,
a n ,

qa lt d pepp r B k e
an m i ut s e . a n e ,

M A SH ED R U T A B A GA .

l ct r ut b g s th t
Se e ro u d s m ooth d f e fro m
a a a a ar e n , , an re

oots ; p l a d c ut i thi strips or slic es p ut o to boi l i h ot

r ee n n n ,
n n .

v at r C ook u til t e d r dr a i s so w ith s alt d p pper

v
e . n n e ,
n , ea n an e

an d a pi c e of b utt r m a sh w lle d s r e : e an e e .

M A SH E D TU R NP SI .

e i
Se l ect
siz e d s m oot h t u ips w s h d coo k witho ut
. m d um rn ,
a an

p e li g W h e w ll do e dr a i an d p el p ut i to d is h d
v
e n . n e n ,
n e n an

m a h se so
s w ith s alt a d p epper
. a d b utter
n S er e h ot n an . .

B AKE D SW E E T PO A T T OE S .

6 s w t p ot t o s
ee a e

t a bl esp oo s s ug a r n

1 K le m o
) b utter s a lt n , ,

Boil s i x m edi um size d s w t pot a toes o n for e ch perso ee ,

e a n

i s s uffi ci e t ; w h e do e p eel a d slice le gth w ise i three pieces

n n n ,
n n ,
n .

P l a c e l yer i b uttere d b a ki g d ish S pri kl w ith s ug a r a dd

a n n . n e ,

a s m ll l um p of b ut t er c ut i pieces j uic e of h a lf a l m o w ith

a n ,
e n ,

i d i f li ked a d d pi ch of s lt B a ke u til sli g htly bro w e d

r n , n a . n n .

B A KE D B A NA NA S .

slice d rip e b a s 1 c up of s u g ar 2 t a b l sp oo s m elted

Si x
j
an na , ,
e n

b utt r uic of o e le m o Plac i b a ki g d is h w it h s ug

j v
e . e n n . e n n ar

e c h l a y r t ur m lte d b utt r a d l m o uic o r top

a e ,
n e e n e n e e .

s p ri kl w it h pi ch of s a lt
n e d p rt of gr te d ri d of le m o
a n ,
an a a n n

i f lik d B a ke a l ight bro w

e . n .
73 BR E A D M A K ING A ND B R EA D B A K ING

CHI L I C ON C A R NE .

lb ro u d st a k
. n t ablesp oo s al t
e 1 n .

c up s u et f a t 1 te a spoo p aprik a n

4 o io s
n n 1 t a bl esp oo of vi eg a r n n

1 ca to m a toes c ups w at r
q
n e

1 ua rt cooke d bro wn b e an s

Gri d ro u d st a k i n m e a t chopp er an d fry bro w i o

n n e , n n ne

h a lf c up of s uet f at S tr a i o n e c an of to m ato es a d p ut t h e m n n

i to ste wp a a d a dd the m e at w ith fo ur m edi um size d o io s

. .

n n n n n
, ,

chopp e d fin e an d th e s e as o i g s alt p ap rik a an d vi n eg ar Sti r n n

, ,
.

an d m i x w e ll C ook on e h a lf to o n e ho ur o n slo w fire

.
A dd t h e
-

w at er a d bro w n or ki d ey b e a s an d coo k or si m mer o slo w "

n n n n

fire o h o ur l o ger
ne n .

NO O D L ES .

Noo d les to th e Ger m a s w h a t m a c aro i an d sp a g h etti

I
ar e n n

ir e to t a li a s m a de i m uch th e s am e w ay a d p ut up i p a ck
n ,
n n n

a ges an d sold by de a lers Noo dles c an b e m ade a t h o m e a d . n

us ually a e m u ch b e t ter th a
r f a ctory m a de n .

Thi s recip e w ill m a ke a s m all m ess usi n g p a rt w a ter i s for ,

eco o m y o n ly usi g th e yolks giv e th e n oodles a i ce color

n ,
n n .

T w o eggs or 4 yolks of e g gs or 2 yolks w ith 2 t a blesp oo n s

w a ter m ix e d w ell w ith a t e aspoo of s a lt A dd flo ur slo w ly b v n
“

sifti g a d m ixi g w ith spoo W h e do ug h is q uit e sti ff re m ov e

n n n n . n

to flo ured m o ul d i g b o a rd a d w ork i m ore flo ur The do ugh

n n n .

sho ul d b e r at h er dry or v ery stiff ‘

R oll o ut v ery thi u si g o flo u r R oll up th e sh eet of pa ste

n n n .
,

lik j elly ro l l a d c ut v e v thi

e a C ook a b o ut 1 5 or 2 0 m i ut s
,
n r n .
“

n e .

NOOD L E S A ND C H EE S E .

U y o o d l s a d sire d a dd a f e w cr a cker cr um bs
m an
v
se as n e s e ,

gr ate d ch eese b utter p epper a d s a lt d m ilk o u gh to co er

,
n an en .

B a k e o e —h a lf h o u r
n .
 BR E A D M A K ING A ND B RE A D B A K ING 79

D E VL I ED E GGS .

Ha l v
h a r d boiled e g g s a d re m ov e the yolks a d press t h e m
e n n

t h ro ugh a ric r or m a s h fi ely e A d d a little b utter a d s a lt

n M ix . n .

o ugh s a l d d ressi g to m a ke a p a ste R efill th e h alve d w hites

v
en a n . .

S er e cold .

E GGS A ND CU R R Y S A U CE .

oil h a r d s m a eggs as n ee ded h alv e the m a d pl a ce o

B a ny ,
n n

a pl tt r fl t si d e d o w p o ur aro u d th e m c urry s auc a d

v
a e a n ,
n e n

s r e hot
e .

L
SA M O N S A W L .

1 c an s al m o n te a sp oo w hite p ep p r
n e

1 qt ch oppe d c abb a g e
. t e asp oo s a lt n

1 c up ch opped celery U s e s al a d dressi g to m oiste n n

C R E AM S L AW .

1 qt choppe d c a bb a g e
. t a blespoo s s ugar
3 n

1 c up ch opp ed c l e v e r te spo o pepp r

a n e

c up vi g ar ne te a spo o s a lt n .

Cre a m to m oiste n .

B EE T L AW S .

6 boile d b eets ch oppe d fi ne 2 c ups r ed c bb ge choppe d fi

a a ne

B utt r th e size of a egg m elte d p o ur over th e b eets a d

e n , n

c bb a g e se a so w ith s a lt a d p epp er a d stir i n

a ,
n c up of horse
n
,
n

r a d ish 2 t a bl esp oo n s vi e g a r a d 2 t a blespoo n s of s u g a r S erv e

, n n .

l af
I

on a l il c l lc c o .
 B R EAD M A K ING A ND B R EA D ,
B AK I NG

P OT A T O S A A L D .

1 d oz en b oil e d pot a to es 1 pi m to pepp r d s en ,

e an al t

1 sm ll B er m ud o io 2 c ups s a l a d d ressi g
v
a a n n n

S m a ll b u c h of chi s or fresh o i o topsn e n n

lic col d p ot a to s d a s m ll o io if w a t d ut chi es

S e e an a n n ,
n e ,
c v
o r o io n tops i s m a ll b its a d th e pi m e to c ut i s m a ll pieces
n n ,
n n n .

A f w h a r d b oil d e ggs m ay b e slic ed a d a dded if d si e d

e e A dd n e r .

s
l a d d ssi g a d se so i g i l a v ers or m i x
a re n n a n n n .

C A BBA GE SA A L D .

S hr
s w eet te der c abb a g e as fi e s possibl
d d to a b o u t
v
e ,
n n a e .
an

t wo q u rts a d d o e s m ll pi m to a d a s m a ll a m o u t of chi es
a n a en n n .

c
ut fi e n A dd s al a d dr ssi g
. e n .

R ED S A AD L .

1 q ua rt d c bb g re a a e pi t chopp e d b oil d b ets

1 n e e

g l ss h orser a d ish
a P pp er a d s lt e n a

C h op c a bb ag a e n d b eets s p a r t ly a dd h ors r a dish p pp r

e a e ,
e ,
e e

an d s a lt a d m i x
, n .

M A YO NNA I S E D R E SS I NG .

2
yolks of g g e t spoo s l t
s ea n a

te a sp oo m ust r d n A pi ch p epp r a n e

c ups oliv oil

j v
e

2 t bl esp o o s le m o
a uic e or i eg r
n n n a

H al l ut a v
sils a d i g redi ts as col d a possible M i x
e .
en n n en s .

d y i g re d i e ts d e g g y olks i bo w l a dd a f e w drops f V i e
v
r n n an n a o n .

d stir u ti l s m ooth so m e f a vor a silv er fork oth r s a Do r “

e e
‘
e r a an n , ,

b e a t r ith er w a v th e stirri g m ust b e st a dy a d co t a t ; a d d

e e n e n ns n

i l d ro p by drop to the m ixt ur s it b eco m es thick a dd a f e w

i

j
o e a

d rops of l m o uic to thi C o ti u stirr i g d a dd i g o i l a d

j
e n e n . n n e n an n n

l m o uice a req u ire d u ti l a l l is us d

e n s n e .
 B R EA D M A K ING A ND B R EA D B AK I NG 81

C R EA M S A L A D D R ESS I NG .

1 c up r am c e 1 te a sp oo s lt n a

1 ta b l espoo flo ur t aspoo d v m ust r d

v
n e n r a

2 t a bl spoo n s s ug r
e a 3 ta bl spoo s i g a r
e n ne

2 t bl e spoo s b utt
a n er

W hites of 2 e ggs
He a t
cr m i d o ub l e boi ler A d d flo ur d issol d i w at r v
v
ea n . e n e .

s t ir st d il a d d s u g ar cook fi e m i utes p a t l v cool a dd b utt r

ea y
, ,
n ,
r , e

d a so i g th e the w ell be ate w hit s of e g gs ; w h e cool

v
an Se n n . n n e n

stir i i n g r
n e a .

h i s dr e ssi n g c an b e u s e d on fr uit or e g t bl s a l a d s v e a e .

CH I C KE N SA A L D .

c u p c ub d chick
s e en c up b rok e n n ut
‘

m ea ts
2
c ups c ub e d l 2 c ups m av o n n ai s e d r ssi
v
c e er v e n g

12 chopp ed oli s e

LT E T U CE S A A L D .

st l
Q ut t h e w a
‘
m he v s fro ad l tt u c h l e s m l l h ds v
v
k e ea e e e . a a ea

a d q ua rt r l r g e o
n s d esire d
e a ne as . S rve o
e i d i i d u l pl t s
n n a a e

w ith t w o t b l spoo s s a l d dressi g

a e n a n on e a ch .

S LI CE D CU S U M BER S ( Ge r m an S tyl e ) .

S li
t h i 3 three fo urths g r w c u c um b ers put i
ce ve r v n -
o n ,
n it

chi a d ish spri k le o 1 t abl sp oo s alt a d m i x w ell let st a d

n .

,
n n e n n ,
n

a nh o ur or t w No w d i a d p ress ou t w ith t h h an d s al l
o . ra n
-
. n
‘

e
-

t h e bri th at is p i b l j p ut b a ck i di sh a dd b o ut
ne up os s e l
n ,
a c

r m f w da h s pepp r m i x s l i g h t l v d tu n o 1 to 9
v
c ea a e s e e an r n »
, ,

t bl sp oo s i g a i
a e n ne -
n ,
82 B R EA D M A K ING A ND BR EA D B A K INC

S A L A D D R E SS I NG .

eggs
6 3 t blespo o s s ug r a n a

t a spo o s m ust a r d
e n up vi n g a c e r

2 te aspoo s s a lt n up b utter c

1 t b lespo o flo ur
a c ups h ot w a ter
n

B e at e ggs very light a d d vi e g a r a d b e at m ore dis s ol ve: ,

n n ,

m u st a rd i w a ter a d a dd it
n M ix d i g re die n ts a d add t h e m
n . ry n n

d b a t w ell
lll S e t o r an ge i d o u ble b oiler a d d a bo ut
e . c up
n n , s

h ot w a ter stir co st a tly u til th i cke e d R e m ove fro m h e a t

,
n n n n .
,

st i r i b utt er a d co ol This dressi g w ill keep if kept i a cool

n n . n n

p l a c e ; t o t hi sti r i s w eet cre am n n

SA L M ON S A A D L .

6 bo i l ed pot to es a 1 c an r e d s al m o n

B er m u d a o io n n

S m a ll a m o u t of chives chop p ed fi e S al a d dressi g

n S l ic e n . n .

col d b oiled p ot ato es P l a ce l ayer i s al a d dish D ot li b e a l l v . n . r

‘

w ith fl a ke d s al m o S pre a d over this p a rt of s al a d dressi g

n . n

o w a oth er l a yer of pot ato es a d a l a yer of s a l m o fi ishi g

v
n n n n ,
n n

w ith a g e ero us m o u t of d r ssi g a d fi e l V c ut chi

n a s spri kl ed n .
e n n n .
e n

o top Do o t m i x
n . n .

T AB L E M U S T A R D .

3
c

t bl spoo s m ust rd
a e 1 c up i
n g r a V ne a
I

1 t a bl spoo s u g a r
e 1n gg P i ch s lt e n a

M i x m u st a rd a d s u g a r A dd the e g g a d be at w l l t u
n . n e rn in
th e vi eg a r sl o wl b e a ti g briskly un til s m ooth A dd s a l t
“

s et

v
n y ,
n .
,

o r a slo w fi sti r a d cook a bo ut five m i ut es

e r e, n n .

CU R R Y S A U CE .

l r g e o io n s fi e fry sof t i b utter M i x t a b l

Cu t t w o a n n ,
n . a e

spo o of flo ur a te a spoo of c urry po w der a pi ch o f gi g e

n . d n ,
n n r an

a little s a lt a d d to frie d o io n s m i x a d co ti u e fryi g a d d i

, n ,
n n n n ,
n 0

slo wly a up of co l d w ater or m e a t stock stirri g u til i t boil

c , n n s

d thi cke s
ni n .
8 4: B R EA D M A K ING A ND B R EA D B A K I NG

Sa n dwic hes
V EA L S A ND W I CH E S .

Ch op 01 col d v e a l m i x w
gr in d a a n,
a d spre a d it h s l d dressi g n

o n b utte r e d bre a d w it h l e a f of lett u ce .

Th e follo wi g co m bi a tio s m a ke v ery goo d filli g s for s a d

n n n n n

w ich es Ch opp ed olives a d pickles w ith s al a d d r e s s m g

. n M i ce d . n

h am w ith s al a d d ressi g M i n ce d or gro un d b eef w ith s a l a d dress

n .

i g w ith or w ith o ut chopp e d pi ckl es or p i m e t o e s

n ,
n .

B LU E L A BE L CH EE S E SA N DW I CH E S .

W ar m softe B l ue ab el ch ees e i a do uble b oiler

an d n L n .

S pre a d s a d wi ches w ith b utter the n w ith th e softe ed ch eese

n n .

A le f of l ett u c e a d a littl e m i ce d pi m e to m ay b e u se d if
a n n n

OL I V E S A ND P IM E N TO S A ND W I CHE S .

hop olives fi e w ith a f e w n ut m e a ts if desire d a dd s a l a d

C n .
,

d ressi g a d spre a d o b uttere d bre a d w ith m i ce d pi m e to a n d

n n n ,
n n

l a f of l ett u ce
e .

NU T S A ND W CH ES I .

Chop ki d of ut m e a ts a d m i x w ith s a l a d d s i g t o
an v n n n r es n

m a ke a p a ste B utter th e s a d w ich th e n a l ayer of th e filli g

. n ,
n

w ith a l e a f of lett u ce .
 B R EAD M A K ING A ND B R EA D B A K I NG 85

S
R A I I N AND NU T S A ND W CH E S I .

Ch Op a q
bo ut e ua l p arts of r a isi s a d n uts a d a d d s al a d
n n n

dressi n g . S pre a d th e s a dw ich es u si n g le a f of l ett uce if desired

n ,
.

E GG W I P
TH IM E N TO S A ND W CH E S I .

Gri n d
or m as h h ard b oile d e ggs a dd s al a d dressi g to ,
n

m oiste spre a d lo w er slice with m ixt ure an d m i ce d pi m e to

n ,
n n .

O th e upp e r sli ce S pre a d th e pl a i s a l a d dressi g w ith a le a f of

n
'
n n

lett uce .

P E AN U T S A ND W I CH E S .

To fin ly choppe d p e a u ts a d d t h i c k s a l a d
e n ,
d ressi g
n an d
sp r e d o b uttere d bre a d w ith le a f of l tt u ce
a n e .
6 0 B R EA D M A K NG A ND I B R EA D B A K I NG

D V III N TY .

2 c up s s u g a r c up cor v up n s r

1 te a spo o n v a ill a n 1
4 c up w a ter
d rops extr ct a l m o d a 2 w hites of e g g s
n

Ad d to th e h alf c up of syr up w a ter to m a ke cup three fo urths -

f ull t ur this w ith su g a i n t o s a uc e p an h e t slow ly s tirri g

,
n r ,
a ,
n

un til s uga r is e n tirely di s solved b oil ste a dy w itho ut st i rr i g ,

.
n

un til a spo o f ul e p pe d i to c ol d w at er wil l f o r m a s o f t

n ( n

b a ll R e m o ve fro m r a ge b ut do ot dist urb s v up B t w hit s

. n n r . ea e

of t w o eggs w hich sh o uld b e stri ctly fresh t o a sti ff froth o a

, ,
n

pl a tter or op e n chi n a dish .

No w w ith th e a ssist a c e of so m e o e t h syr u p sho ul d b

n n e e

a d d e d ; t a ki g th e s a u c e p a
n by th e h a dle b g i po uri g syr up
n n ,
e n n

i to th e b e ate w hi tes w hich sho uld b e b e ate briskly a l l t h ti m

L
n n . n e e .

et syr up dr a i fro m s a uce p a f r eely w ith o ut scr a pi g th e

n n n : n

a d d fl a vori g a d if y o u w ish so m e n u t m e a ts bl a c k w a l u ts a e
n n ,
n r

b est B e a t ste a dily givi n g it yo ur a tte n tio n as th e setti g poi t

.
,
n n

c o m es v ery s u dde n ly a i dic atio of w h e i t is b e a te e n o ug h

,
n n n n n

is w h e t h e c a dy b egi s to p ull h e avily o th e fork th e it sh o uld

I
n n n n ,
n

b e t ur e d q ui c k l v o a b utt r d t i
n t sh o ul d h a r d e i a s h or t
n e e n . n n

ti m e .

B U TT ER S C OT C H .

2 c u ps s ug a r c up b ut t e r
c up g o o d m o l a sses 1 c up wa ter
t a blespoo v a ill a 1 n n

P ut al l i kettle except v a ill a b oi l briskly u til t h h rd

e
n n ,
n e . a

b al l st a ge ; a dd v a ill a t ur i sh a llo w b uttere d p an m a k a

n ,
n n .

thi sh eet t m ore t h a o e t l i d o i a i ch i thick ss w h e n ’

'

n no n n -
i r n n n ne ,

c ool bre a k i pieces n .

 B R EA D M A K I NG A ND B R E AD BA K I NG

PA NOCH E .

2 c u ps l h t li o w s u g a r
i e
-

u p cre a m
-

r n c

t b l espo o s b utt r
a n c up ut m e a ts e n

V a ill a or al m o d fl avor n n

P ut s u g a r b utter a d cre am i s au ce p a a d stir w hile

. n n n, n

h ti g c ook to the soft b al l st a ge t a k e fro m h ea t a d h e a t

ea n ,
n ,

a dd t h ut m e a ts a d fl avori n g
e n it a y NV h e it b e g i s to n ,
n . n n

t h ic k e t ur o ut i b utt er e d t i
n n .
n n .

FU D GE .

2 c u ps s ug a r s q ua re ch ocol te 1 a

1 c up m ilkd cr m J t a bl spoo
an b utt r ea e n e

Cre am of t art a r
l oo k s ug a r a d m ilk a dd ch o col a te cre am of t a rt a r a n , ,
n d
b utter cook t o soft h all s t a g e co ol o pl a tt er th e b e at a d di n g
v
,
n ,
n
,
.

fl ori g e ut w h e
a n c ol d ,
n .

CHO COL A T E CR E AM S .

t : i a g a i t e s a uc e p a p ut 4 c ups c a e gr a ul a te d
Fo n d an n r n -

n ,
n n

s ug r te aspoo cre am t a rt r a d c up b oili g w a t r s et

v
a ,
n a ,
n n e ,

o er brisk a d ste a d h e a t s tir u til w ell d issolve d b ut o t after

n y ,
n ,
n

svr up b g i s to b oil e W ithn d m p cloth re m ov e al l s u g r th a t

. a a a

m y sti ck to i si de of s u ce p a
a n a -

n .

A v e i l sh ki g or m ov i g t h boili g syr u p as it gr ai s e a sily

a n n e . n n .

B oi l u til the soft b ll st a ge t a k e fro m h e a t t u r i to b o w l d o

n a , ,
n n .

n ot scr pe l et cool u til it w i l l n o t b ur

a ,
to to uch stir ste a dily n n ,

u til c e a m v w hite ; t ur i to b uttere d dish to h arde n

‘

n r n n .

Cr e am s : S ofte fo d a t by h e a ti g i a do ubl e — b oiler sh p e

n n n n n a

as d sired a d co a t w ith m elted ch ocol a te

e n .

M e l t e d Ch o c o l at e : P ut u s w eete e d ch ocol a te i n to a do u bl
p
n n e

boi l er ; h e at very slo w ly ev er to the sc al di g oi t or chocol te ,

n n n a

w ill t u r e K eep l u k w a r m w hile co a ti g

n
‘

r av . e n .
 B RE A D M A K ING A ND B R EA D BA K ING

CHO C OL A T E CR E AM S .

o o k e d Fo n dan t : M i x eq ua l a m o u ts of w hit s o r eggs

U nc n e

a d w a ter
n a d d po w dere d s ug a r e n o u gh t o m a ke a fo d a t t h a t
,
n n

w ill m old i to a y for m or sh ap e desired ; pl a c e o w axe d p a p er

n n n

to h a rde w hich w ill t a ke f r o m six to t w elve h o ur s C o a t with

n , .

m lted cho col a te

e .

U n c oo k e d Fo n d an t : M i x 1 c up s w eet cre a m w ith n o ugh e

p o w dered s ug a r to m a ke a sti ff p a st usi g v a ill a or al m o d e, n n n

fl av ori g to s uit R ol l or for m i to a y sh pes desired U s

n . n n a . e

po w d re d s u g t o prev e t stick i g to fi g rs ; pl a ce o w x ed
e ar n n n e n a

p a per t o h a r d C o a t wi t h m lte d cho co l a te

en . e .

T
S UFF E D D A E T S .

le a so m goo d w h ole d ate s M a ke a op e i g i th e side

C n e . n n n n

of ch d a te a d re m ov e th e pit Fill op e i g w it h fo n da t th at
ea n . n n n

i s n o t v v h ar d P ress ope i n g
er da te together a d ro l l i fi e
. n in n n n

M A PLE FU D GE .

2 c ups c a e gr a ul a te d s ug a r
n ple syr up or s ug a
n c up ma r

2 c ups rich m ilk 1 te a sp oo b utter n

c up co c o a n ut

P ut s ug r m i lk a d m a ple syr up or s u g ar i to s au ce p a an d
a ,
n n -
n

h e a t stirri g u til dissolve d cook un til th e soft b all st a ge a d

,
n n ,
n

r e m ov e fro m fire a d d a te aspoo of b utter a d b e a t u til cre am y ;

p
,
n n n

d d h a lf c up ch op ed co co a ut or a c up of bl a ck w a l ut m e a ts n n ,

t ur i to b uttered ti s a d m ark o ff
n n n n .

MA PL E C AND Y .

2 c ups ma ple s ug r a (1 lb .
) bl ck wa l n ut
c up a m e a ts
A
3 c up cre a m c u p w a ter

Cook a d m a ke th e s a m e
n as m a ple f u d g e .
 BR EA D M A K ING A ND B R EAD B A K I NG 89

M OL A SS E S C AND Y .

1 c up be st o ss s
m la e

c up b utter
Boil u til w ill for m a
n fi m m a ss or b a l l wh e n droppe d i t o
r n

c ol d w ter C ool a d p ull u

a . n n til light colo r ed a d cre am y
n .
90 B R EAD M A K ING A ND B R EA D B A K I NG

Pic [es an d Ca ts up
L I LL I P CC I A .

1 5 l rg g re to m ato s 2 c ups fi ly c ut l
v
a e en e ne ce er v

q ua rts fi ely chop p d c bb g I q u rt i e g a r

n e a a e a n

g ree p epp rs n e1 c up s u g a r
I t bl spoo m ust r d s d a e n a ee

C hop t o m a to es a d p epp ers fi e a d m i x up s alt p u t i

v
n n n c n
-

m usli b a g an d d r a i
n o r i ght ; p ut i to sto e j a m ix e d w it h
n e n n n r

c bb a ge a d c elery a dd m u st a r d s e ed b oil vi e g a r w ith s u g a r a

v
a n ,
n
,

f e w m i utes let coo l t ur o er the pi ckl This pickl w ill k e p

j
n n e . e e
, ,

m u ch b tter if p u t i M a so
e rs a d se a l d n n a n e .

CH I C KL E S W EE T P EA P .

F sev po u d s of p e ch s p eel ed pitted a d h lved t ke

or en n a e ,
n a , a

to p o u d s of s ug a r a d n pi ts of vi eg a r Boi l t h n n n . e

s u g r a d vi e g a r for
a n bo ut 1 0 m i ut s w ith 3 or 4 sticks o f
n a n e

c i n am o n a d 2 t a blespoo s of cloves ti e d i
n n a m usli b ag No w n ,
n n .

a d d t h e p e a ch s b oil slo w ly u til t h e v a e cle a r or a fork w il l

e ,
n r

pi rc e the m e a sil y ski m if ecess a ry Ti m for boili g sho ul d

e ,
n . e n

t a ke a t l e ast o e h l f h o ur th o ugh c are m ust b e t a ke t h at t h e v

v
n -
a ,
n .

d o n o t b oil to pi eces R e m o e pe a ches fro m s r up th e p u t th m

. y
,
n e

i j rs a d p o u r th e syr up over th e m w hich m a v b e str a i

n a n d if ,
ne

w t d cl e a r
an e

TP P
.

S W EE E AR I C KLE S

T PP P
.

S W EE C R AB A L E I C K L E S .

P r pickles m ay b e m a d th e s m e as pe a ch pickles ( a b
ea e a .
‘
r

a p pl s sh o
e uld b e st e a m e d s l o w l y u t il sk i s a e b rok th n n r en ; en

p ut f u i t i to prep a re d syr u p a d b oil slo w ly un til t d er p u t i

j v
r n n en ,
n

rs t urn on syr up w hich c a b e d r a i e d o ff i a f w d s d

v
a ,
n n n e a an

reh a t e d a d p ut b ac k o n th e pi ckl es t his a dds to th e fl a o r f

e n ,
o

t h e pi ckl es a d th y ke p b etter n e e .
92 B R EA D M A K I NG A ND B R EA D B A K I NG

T O T O LI
MA RE SH .

p eck to m a toes o t too rip e seede d Three g ree p pper s

On e n ,
. n e

se ded a d fo ur o io s chop fi e an d a dd
e ,
n n c up s a lt
n Dr a i
,
n
;

. n

ov er n ight i m usli b a g B oil for a f e w m i utes t w o q ua rts

"

v
n n . n

i eg a r w ith t w o po u ds s ug a r l et cool P ut dr ai n ed ve get a bles

n n ,
.

i t w o g a llo j a ; a dd o e o u c e w hite m ust a rd seed a d t w o

c
n n r n n ,
n

b u ch es of celery ch opp ed fin e us e v ery sh arp hopp er P o ur

I
n ,
.

over th e m ixt ure th e col d s w eet e ed vi n eg a r cover t w il l b e n ,

.

re a d y to us e i a f e w d a ys n

D ILL P C K E S I L . .

M e d i um
size d c u c um b ers
1 pi t s a lt 2 to g al w a t r
n ,
. e

Dill a d gr a pe le a v s n e

W a sh c u c um b ers pl a ce a l ayer of gr a p e le av es i b ot t o m of
,
n

j a or keg p ut i l ayer of c u c um b ers w ith h e a d or t w o of dill

r ,
n ,

m ore gr ap e l e a v es c u c um b ers a d dill un til co t a i er i s f ull

, n ,
n n .

H e a t w ater to b oili n g poi t stir i s a lt an d let cool ; po u r over

"
n ,
n

c uc um b ers u til covered W eight th ese do wn w ith a chi a p l ate

n . n

t ur n ed ups i de do w w ith w eight on it In ab o ut a w eek dr a i off

n .
,
n

bri e h e at to b oili g p oi t co ol an d t ur b a ck o n pi ckles

n ,
n n , ,
n .

W A ER M E T LO N PC I K E L S .

eel fir m w ter m elo ri n ds a d re m ove t h e pi k p ulp fro m

P a n ,
n n

th e i side ; out i s uit abl e pi e ces spri kle w ith s a lt usi g a c u p to

n n ,
n ,
n

tw g allo s of prep a red ri d p u t i sto e j a or cro ck c Ve

o n n ,
n n r ,
o r

w it h cold w a ter a n d s e t over n i g h t Dr ai o ff th e bri e a d coo k . n n n

i fresh w ater u til te der dr ai n w ell ; th e a dd a syr up mad e

n n n ,
n
“

i the follo wi n g prop ortio s 6 to 8 c ups s u g a r to 3 t o 4 c ups

n n :

vi eg a r w ith 3 sticks ci n am o n an d a h e api n g te aspoo n cloves

n ,
n

ti ed i a m usli s a ck A fter this syr up h as cooke d 1 0 mi ut es

j
n n . n

co m bi e w it h ri ds an d cook slo wly 1 0 m i n utes ; p ut i to a rs

n n n .

I a d ay or t w o t ur off syr u p reh e a t a d po u r over pickles w h il e

n n ,
n

h ot Cover a d set aw av
. n .
 B R E AD M A K ING A ND B R EA D B A K I NG 93

CH I L I S A UC E .

24 l r g e rip t o m to s
a e a e 2 t a le b spoo s s a lt n

8 l rge o io s 2 t a blespoo s m ust a d S OLd

v
a n n n r

c ups i eg a r t a blespoo ci am o
,

6 n 1 n nn n

4 c ups s ug ar 1 t e a spoo p pp er
c
n e

2
ups c e l e v ut fi /g t e a spo o p prik
S
r c ne -

n a a

2 m di um i ze d e d p pp rs
e r e e 1 te a spoo gro u d clo ves
n n

h op to m a toes o io s
t
‘

,
n n an re d p epp ers ; p ut i to kettl w ith
d n e

cel v c u t fin e
er A dd vi . ne g ar s u g a r an d spic es
,
C ook s l o w l v .

2 or 3 ho urs .

CH OW CH OW .

I per to m to s
c k g o io s een 1 b u ch ce l ry a e n n n e

l 5 l b c abb g
.
-

. 6 m edi um sized c u c u m b ers

a e

5 g n peppers
ree c u p s alt

f h o p veget a bl s a fter s edi g th e p epp ers a d to m a toes a d

(f -

e ,
e n n n

p e li ng th e c u c um b ers m ix i t h e s alt s e t a side for a f e w ho urs

e ,
n , ,

p ut i s a ck a d d r a i over i ght P ut i n to j ars P ut 3 pi ts of

v
n n n n . . n

id i eg a r i to kettle an d b oil a f ew mi utes w ith 2 or 3 c ups

a
c er n n n

bro w s ug r 1 t a blesp oo pepper 1 t ablespoo n celery seed a d

n ,
n ,
n

2 t b lespo o s m u st a d s e d t ur
a t o v e ge t ables bo ili g hot
n r e ,
n on n .

T ur n ff a d reh e a t th e vi e g ar 2 or 3 ti m es at i terv a ls of f e w
o n n n a

( i av s

OI L PC I KL E S .

s m ll c uc um b ers i slices w ith peeli g s o S pri kle

C ut . a n n n . n

w ith salt a d let st a d three ho u rs ; the slice three pi ts of s m all

n n n n

w hit o i o s i w ater a d d a l um p of al um size of a ut m e g d i s

v
e n n n n ,
,

sol t h e a l um i hot w at r Dr ai a d a d d 3 o u c s of gro un d

v
e n e . n n n e

p ep p r 1 3 o u c s o f c l see d 3 o u c s of m ust ard o e pi t n n

v v
e an c n e e er n e ,

of oil a d c o r w ith c ol d i g a r
-

\ e ,
n e ne
94 BREAD M AK ING A ND B R EA D B A K I NG

S A L CUC U T M B ER PC
I KL E S .

ref ull y pick c uc um b ers 3 to 4 i ch es i le g th c ut t i g th e

Ca n n n ,
n

s t e m i ste a d of bre a ki n g o ff th e c uc um b ers d o o t br uise wa sh

n ,
n ,

an d set i a cool pl a c e f o r a d a y M ake a b ri e th a t wil l bea r a

n . n n

e gg or pot a to b oil d ski m w he n co ol po ur ov er c u c um b e

,
an , ,
rs

th at h av e be e n c l o e l v p a ck e d i a j a or k g K e p pi ckl e s
s n r e . e -

w i g ht e d do w a d c overe d w ith bri e

e n n n .

T o fresh e So a k i fresh w ater for a day or t w o c h a g i g

n ,
n
,
n n

t h w a ter t w o or three ti m es a te a spoo

e of po wd ere d a l um d ded ,
n a

t o th e w at w hil freshe i g w i l l m ak e th e pickl es fi r m

er e n n ,

CUCU MBER PI C K L E S .

rep a re the c uc um b e s a s for s a l t c uc um b r pic k l e o l v

P r e s, n

usi g a s m a ller size P l a ce i th e j a or k e g a l ayer of w i l d gr a pe

e
n . n r .

l e a ves fresh pic ked a b o ut a i ch d e p th e a l ayer of c uc u m

, ,
n n ,
n

b ers a lter n a ti g u til j a i s fi l l ed ; c over w ith a l yer o f gr a p e

,
n n r a

l e a ves the n cover al l with bri e m a d e w ith o n e c up s al t 34; c up

q
,
n . ,

vi e g a r to 3 or 4 ua rts of w a ter S e t i n a cool pl a ce a d i

n . n n

3 or 4 w e eks t h e v w ill b e re a dy for u s e h ese pi ckles do

‘
ot . n

k ep v e v lon
e r 0
“

S A U E R KR A U T .

veryb o dy lik s s a u erkr aut There s h o ul d b e a j or k e g

E
h
e . ar

of f e w g allo s or m ore i every c e l l ar ; i t i s b ot h e lt h y a d

I
a n n a n

n o uri shi g f 5 to 1 0 g a llo s a e to b e m ad e select a l a rge j ar

n . n r ,
:

b ut if a keg or b a rrel i s to b e used select o e th a t h as h ad ci der ,

n

or vi eg a r i n it a d sc a l d it out w ell
n n .

R e m ove o ut er l e a ves fro m c a bb a ge a d c ut e a ch h e a d i t w

I
n n o

i ce ter re m ove the he a r t a d shre d w ith kr a ut c utter f kr aut '

n n ,
n .

is m a d e w ith o ut a c utter us e a l a rg e sh arp k ife c ut i t o t h n ,

n e

c ab b ag e as f a as th e ce ter nd shr e d i n th at w ay c ut t i n g
r n a as

fin as pos s ible
e .

D rop t h e shre dd e d c a bb a g i to t h j a or k e g as f a st as it e n e r

is c ut a d wh th ere a e th ree or fo ur i ch s spri kle i a h a d

,
n en r n e n n n
 B R EA D M A K ING A ND B R EA D B A K I NG

f ul s l t a d t a m p it w e l l for this p urpose us e a stic k three

of

q
a ,
n ,
or

fo ur i ches i di am et r w ith a s ua re e d P ut i m ore c a bb a g

n n e ,
n . n e,

a h a d f u l or t w o of s a lt a d t a m p a g a i
n wh it is t am p e d e o ug h
n n ,
en n

th bri e w ill b egi to sho w

j v
e n n .

R ep t u ti l ob is co m plete A little s u g a r a dde d i m pro

v
ea n . es

th fl a or A pi t to a pi t a d a h lf of s l t is a b o ut th e r ul
e . n n n a a e ;

too m uch s a l t w ill del ay the kr aut i c uri g b ut it w il l keep n n ,

l o g r if th
n e is t e o ug h s alt it w ill c ure q uickly b ut w il l t
,
er e no n .
no

k p s lo g
ee a n .

A l w ys keep t h e kr a u t w ighte d do w so th a t the bri e w il l

v
a e n , n

co r it a t al l ti m es Th re w ill b e ple ty of bri e if the shredd d

e . e n n e

c a bb a ge is prop erly t a m p ed K r a ut w ill b e re a dy for u e i abo ut . s n

thre w eeks u l ess too m u ch s alt i s u sed or it is kept i to o col d

I
e ,
n n

pl c f m ade i col d w e a th er it i s b est to s t th e kr a ut i

.

3 . a e . n e n a

m od r a tely w a r m pl a ce for th e fi r st three w e eks ; th e p l c i a

e n a e n

co ol pl a c e .
 B R EA D M A K l NG A ND B R EA D B A K I NG

Ca n n ing Fr uits an d Vege ta b les

c a i g fr uit a d v eget a bles prop r steriliz a ti o m ust b e
In . nn n n ,
e n

t he ule i r b oth t h e m ateri a l to b e c an e d a d the j a rs or o

,
n n ,
n c n

t ai er s
n By steriliz atio is m a t to h e at to 2 1 2 or t h boili g
. n e n
0
e n

p oi t for w ater
n n d kep t a t th at h e a t f o r a c ert a i
,
a ti m t o kil l n e,

a ny b a cte ri a or m ol d t h at m ay i fest th e a rti cles to b c a e d n e nn .

F r uits ge er a ll a e sterilized m u ch q uicker th a v eget bles so m e

n y r n a ,

o f w hi ch e e d b oi l i g a t a m u ch high er te m per a t u re a d for a

n n n

l o g er ti m e I c a i g do n o t u e t i n or chi p pe d e a m l ute
n . n nn n s n e n

i s i co oki g th e fruit or veget ables In prep ari g a d h a d li g

l

v
s n n . n n n n ,

u se sil er spo o s forks a d k iv es n n n

S w eet cor is co si dere d th e m ost diffic ult of al l veget bl s

“

n n a e

t o ca a d to m a toes th e l e a st dif c ult

n ,
n Ca i g s w e et cor is fi . nn n n

m a d e q uite si m ple i n th e follo w i g n :

A F B
EX T R C TS ROM UL L E T I N No . 521 ,

U NI T E D A D PA ST TES E R T M E NT o r AG R I C UL T U R E .

Can n i n g R e c i p e s .

TO M A TO E S .

Gr a d e
for rip ess siz e a d uality S c a l d t o l oose s k i s
en , ,
n q . n n .

Di p i c ol d w ater re m ov e ski s p a ck w h ol e Fill w ith to m ato s

n ,
n ,
. e

on ly a d a d d o e l evel te a spoo ful s alt to e a ch q uart Pl c

n n n . a e

r ubb r d p arti al l y se al S teriliz e 22 m i utes i h ot w ter b a th

e an . n n a ,

] 8 m i u tes i w a ter s e a l o u tfit 1 5 m i utes u der 5 p o u d s f

v
n n -

n n n o
,

st m l o m i u tes i press ure co ok er R e m o e j ars ti g hte

v
'

ea or n n .
,
n

c o rs t est j oi ts a d i ver t to cool

e ,
n n n .
 B R E AD M A K I NG A ND B R E AD B AK I NG 97

S T R AW BE R R IE S .

fresh so und b rries s a m d ay pick d Hull ( t w ist

Can ,
e e e .

b erri es off h u ll ) pl a c i st r a i er p o ur h o t w a te r over to cle a s e

,
e n n ,
n .

P a ck i j a w ith o ut cr ushi g Po u h ot syr up over b erries t o

“

n r n .
r

t op P l a ce r ubb er a d top p arti a lly ti ghte

. S teriliz 1 2 m i utesn ,
n . e n

i nhot w ater b a th 6 m i utes u der 5 p o u d s of ste am 8 m i utes ,

n n n
!

,
n

i w a ter se a l o utfit or 5 m i utes i n press u re cooker

n -

. n .

( Syr up qt s ug a r to 1 qt w ater b oiled to m edi um thick )

: s . . .

S W EE T C O R N ( On t h e C ob ) .

Bl a ch i b oili g w at er 1 0 or 1 5 m i utes a cco r di g to ripe

S
n n n n n
,

n ess ize a d fres h ess p l u g e i col d w a ter P a ck a lter a ti g

,
n n ; n n .
,
n n

b utts a d tips a dd j ust a little b oili g w a ter a d 1 level te a spoo

n , n n n

f ul of s alt to e a ch q u a rt
.
P l a ce r ubb er a d top a d p arti ally . n . n -

ti g hte n P rocess 1 8 0 to 24 0 m i utes i hot w a ter b ath

. ho urs n n ,

i n w a ter se a l o utfit 6 0 m i utes u der 5 p o u d s of ste a m or 4 0

-

,
n n n
,

m i utes i n press ur cooker R e m ove j ars ti g hte covers i vert

n e .
,
n ,
n ,

a d cool
n ( H e a t up for t a ble us e i n ste am er n o t i hot w a ter )
.
n
, .

S W EE T C O R N ( Off t h e Cob ) .

e as ab o e except c ut fro m e a
S am v ,
r a fter bl a chi g P a ck n n .

a d fill j a rs w ith b oili g w a ter a ddi g lev el te a sp oo ful s alt

‘
1
v
n n n
“

,
n

to e a ch pi t P roc ee d a s ab o e
'

n . .

P EA S —BEA NS .

Bl a ch 5 to 1 0 m i utes i b oili g wa ter ; pl u g e i cold w ater

n n n n n n .

P a ck a d a dd b oili g w a ter a d 1 level te a spo o f ul s al t t o e a ch

'

n n n n .

p i t pl a c r ubb er an d top th e p a rti ally tighte top P ro cess “

n , e ,
n n .

h o ur s i h ot w ater b a th 1 ho u r i w a ter se al 1 h o ur u der

‘

n ,
n -

,
n

5 po u d s of st e am or 4 5 m i utes i pr ss u re cooker
n ,
n n e .
98 B RE A D M A K ING AND B R EAD B AK IN G

U NI T E D TA S TE S D EP A R T M E NT o r AG RI C ULT U RE

T i m e T ab l e f or Can n i n g .

To be follo w ed i th e us e of th e fo ur d i ff ere t typ es o f port

n n

ab l e h o m e c a ers Fo r a ltit u de of nn feet or m ore a bove s ea

.

l vel a dd ab o ut 2 5% ti m e to this sche d ule T his is a s upp l e m e n t

e ,
.

to Fa r m ers Bul l eti n No 52 1 By follo w i n g the ge er a l i str uo

’
. . n n

tio s of b ulleti n recip es a d thi s ti m e t a ble y ou w ill h ave t h e

n . n ,

i fo rm a tio n ecess ary for c an i g al l ki ds of fr uit a d y ege

n n n n n n

t a bl es .

P r o du c t s c an n e d

S
to b e .

A ppl es w h ol e or li ce d
,
.

A pri cots
A sp a r a g u s
P e a s Be a s O kr a
,
n ,
.

Bl a ckb erries
C herries P e a ch es ,

C or ( w itho ut a ci ds )
n

Gr a pes P e a rs P l um s
, ,
.

H u ckleb erri es
B eets T urn ip s, ,

P i e apple
n

R a spb erri es
S a u erk r au t
S tr aw b e r ries
T o m a toes
Gr a p e Juice
Qui ce n

P um pki an d S q ua shn .

Chicke B eef n ,

R h ub a rb
1 00 BRE AD M A K INGA ND B RE AD BAKING

C A NNE D S O U R C HE R RI E S .

ch erries i t w o p u t i preservi g kettle add

‘

Pi t an d c ut n ,
n n
,

3
4 c up of s u g a r to e a ch c up of ch erries stir a d he a t slo w ly C o o k ,
n .

s lo w ly a bo ut 2 0 m i u tes S ki m d se a l i g l a ss j a rsn . an n .

C A NNED L
P U MS .

W a sh p eek of pl um s P ut th e m to preservi g kettle

on e . In n ,

cover w ith cold w a ter ; a dd te a sp oo so d a h e at S lo w ly to n ,

b oili g poi t
n A s soo a s pl um s b egi
n . t o b urst re m ove fro m n n

stove a d dr a i n w h e n c OOl p i t th e m or th ey m ay b e c a e d
'

n ,
nn

w ho l e M a ke a syr u p of 1 c up w a ter to three c ups s u g a r ; drop

S
.

pl um s i to this an d h e at l o w ly an d ski m
n ;

A dd m ore s u g a r as th e fr uit h e ats th e a m o u t o f s v up ,

n r

i n cre a ses b ut gets thi n er T o c an pl um s us e a b o ut 3 c ups of

I

n .

s u g a r t o 4 c u ps of fr u it S i m m er to h o ur . .

C ANNED PE A C HE S .

M a ke syr up of 6 c ups s ug a r a d 3 c ups w a ter ; p eel pit a d

c
a n ,
n

h a l ve to 3 doze p e a ch es ri se th e m i ol d w ater dr a i n ,
n n ,
n

a n d drop i th e hot syr up w hi ch sho uld b e ski m m ed w he

n ,
n

n e c essa ry T o bri g o ut th e fl avo r of pe a ch es they s h o uld cook

. n

S l o w ly S i m m er
. to 1 h o ur .

R em ov e fro m th e h ot syr u p w ith a fork a piece a t a ti m e , ,

a d p ut i to hot sterilize d j a rs fill a b o ut full stra i a d fil l

I
n n , ,
n n

e a ch j a w ith th e h ot syr up se al f th ere sh o uld o t b e e o ugh

r ,
. n n

s yr up to fill th e l a st j a r a littl e c a b e q uickly m a de w ith h ot ,

n

w a te a n d s ug a r
r .

C A NNED PE AR S .

c ups s ug a r to 3 c ups w a ter i n t h preser i g ket t le

A dd 16 ! _ : e v n ,

3 0 11 5 m i n ut es
0 P eel h a lve cor a d ri se a q uickly as c o
.
, ,
e n n s n

v i
e n ent a s m an y p e a rs as w ill c ook i th e syr u p cook slo w ly u til n ,
n

t e d r fil l i n to h ot j ars as q u ickly a s possible usi n g fork

n e ,
W he n ,
.

fi l l e d to th e a m o u t req uire d str ai i a d fill w ith boili ng h o t

n ,
n n n
 B R EAD M A K ING A ND B R EA D B A K I NG 1 01

C ANNE D P
A RI CO S T .

the s a m e m etho d i c a i g pricots a for p e a ches

'

Is e n nn n a s

u si g a little m ore s u g a r a d a little less w a ter for th e syrup

S
n n

Th ey m y b e p eeled or c a n ed w ith ki s o a d m ay b e pitted

a n n n ,
n

a d h a lve d
n or left w hole
,
.

C ANNED C R AB A P P L ES .

In v
the preser i g kettle m a ke a syr up of 6 c ups s u g a r to 3
n

c ups w a ter A fter b oili n g 5 m i ute s drop i as m uch of the

. n n

prep a re d fr uit as w ill coo k i th e syr up coo k v ery slo w ly s o as

n ,

to keep the fr uit a w hole as possible W he cooke d thro u g h

s . n ,

re m ov e by ste m a d pl a ce i h e at e d j a fill j a rs w ith hot syr up

n n r s,

a d se a l
n I . prep a ri g cr a b apples to c a re m ove th e re m a i s
n n n n

of bloss om s l e ave ste m s o a d w a sh

,
n ,
n .

A f e w clov es droppe d i th e syr up w h ile th e cr a b appl es

S
n

r
a e cooki g i m proves th e fl avor ; they ho ul d b e t a ke o ut
n , n

b efore th e fr u it i s p ut i th e j a rs n .
1 02 B RE AD M A K INCr A ND B R EA D B A K I N(
‘

Co n s e r ves
P I NE A PP L E C ONS E R V E .

On epi n t of pi n eapple c an ed or fr sh sh red ded o r c ut i n to ,

n e ,

s m a ll pi eces ; o e c up of ble a ch e d S ult an a r a isi n s

n l a rger o es ,
n

c ut i nt w o ; o n e h a lf to three fo u rths c up of chopp e d bl a ck w al

- -

n ut ,
b utter ut o p ec a m e a t s; o e fo urth c up of or a ge c o
n ,
r n n -
n n

s erve t w o c u ps s u g a r
,
or o e a d o e h a lf c ups if c a e d pi e
,
n n n -

,
nn n

appl e i s used ; p ut al l i s a u ce p a a d d a little w a ter Stir h e at

S
n n , ,

l o w ly to b oili g poi t b oi l slo w ly for o ho ur or u til s yr up i s

n n ,
ne n

th ick .

R HU BAR B C ONS E R ’
V E .

Two c u ps s t e w ed rh ub a rb s w eete e d w ith t w o c ups s ug a r ,

n ,

c up S ult a a r a isi s o e —h a lf c up chopp e d bl a c k w al ut

j
on e n n ,
n n

m a e ts e fo u rth c u p or a g co serve or c h e v ui ce Boi l

S ,
on -
n e n ,
rr .

lo w ly ho ur or u til thi ck
‘

on e n .

CH E R R Y C ONS E R V E .

2 c ups pitted so ur ch erries

c ups s ug a r
1 c up S ult a a r a isi s ch opp e d n n

A? c up bl a ck w a l ut m e a ts chopped
1 n

1 or a ge ( p ul p a d j uic e )
n n

GR A P E C ON ER S V E .

To t w o c ups of seede d C o cor d gr a p es a d d a littl col d n e

w a ter a d b oil u til ski s ar e te n der
n A d d t w o a d o e fo urth
n n . n n -

c ups s ug a r o e c up S ult an a r a isi s o e h alf c up bl a ck w al ut

,
n
;

n ,
n -
n

m ea t s o n e fo urt h c up or a ge co serve
,
-
Boil s l o w l v o ho ur or n n . ne

un til thick .
1 04 BR EA D M A K INGA ND B R E AD B A KI NG

QU I NC E A PP L PE R E ER S V E S .

q ui c e an d apple preserves us e a b o ut o e doze ui c e

n ,
n n q n

t o o e p e e k of a pples ; p el core a d c ut q ui c es i ei ght h s ,p ut

n e ,
n n n

11 preservi g kettle cover w ith w ater as q uickly as possib l e

n ,

th e s et o
n to c ook W he n a fo rk w ill e a sily pi erce th e m s e t
n .
,

b a ck o r a ge to si m m er A d d s ug a r e o u gh to m a ke a ri c h
n n . n

syr up co o k s l ow l v a ho ur or t w o af ter s u g a r i s a d d ed P eel

,
n .
,

core a d q ua rter T a ll m a s w eet a pples

n n
“

R e m ov q ui ce fro m syr up p ut a pples i a d cook u til

S
e n ,
n n n

te der ret urn q ui n ce to kettle m i x c a ref ully a d let i m m er

n , ,
n

un ti l of a ri ch deep red color p ut i

.
,
fr uit j ars a d se a l w hi le
, ,
n n

h ot .
 B R EA D M A K ING A ND B R EA D B A K ING 1 05
“

D ire c tio n s r lly M a in g

CU R R A N T LL JE Y .

lect c urr a ts th a t a e h a lf rip e e d a d freshly pi cke d du

Se n r n n r

i g s u shi
n n a d w a r m w e a ther if p ossible
ne n P ick fro m ste m s .
,

w a sh a d p ut i to p r eservi n g kettl e
_

n n A d d a little w a ter to keep .

fr uit fro m scorchi g s ay h alf a c up to e a ch q uart of fr uit H e at

n ,
.

s l o wly u til h e ate d th oro ug hly b ut do o t b oil M a sh w ell us e

n ,
n .
,

a w oo d e m a sher a d t u r
n i to a j ell b a g to dr a i ; let dr a i
n n n n n

w ith o u t pr essi g un til it stops drippi g

n n .

M e a s ur j u i ce a d str a i n thr ou gh a li e cloth a d p ut i

I
e n n n n n

s au ce p a to b oil ; h e a t sl o w ly f g a s i s u s d b etter h ave a a s

n . e n

b e s t s m at u der s au ce p a
o n n .

W hile j uic i s h e ati g pl a c e eam o u t of c a e g r a u l a te d

n ,
n n n

s ug a r i a pa a d s e t i the ov e to h e at let it h e a t slo w ly

n n ,
n n n , ,

a l m ost to the poi t of sco r chi g a d h a ve it re a dy a t the m o m e t

n n ,
n n

it i s ee d e d Boil j uice a b o ut 2 0 m i ut s r ather a little less

n . n e ,

th a m or S ki m w h e cess a ry A dd th e hot s ug a r s t irri g

v
n e .
.
n ne . . n

g e tly u til s ug a r is d issol e d ski m c a ref u lly

n n Begi testi g ,
. n n

by t a ki g a t e a spoo of th e j ui c e a d p utti g it i to a s auc er to

n n n n n

c ool ; if cooke d e o u gh it w ill st art to co ge a l al m ost at o ce

n .
n n

a d while i t i s still w a r m if it d oes o t s e t test a g a i a llo w i g

S
n ,
n ,
n n

a m i utn or t w o b et wee tests boili g very lo wly al l the ti m e

e n ,
n .

W h e r a dy for the g l a sses it c a b e str a i d a g a i a very d i ffi

n e n ne n ,

c ult t a sk i n m ost c ases b ut it g ive s a p erfe ctly cle a r j elly ,

.

Wh e n t ur i g th e hot j elly i to the gl a sses th ey ee d o t b e

c
n n ,
n ,
n n

h o t to preve t br a ki g if a te spoo n is pl a d i t h g l a ss
e n ,
a n e n e

w hil j elly is p o ure d i

e n .
1 06 BRE AD M A K ING A ND B R EAD B AK ING

CU R R AN T RA S P BER R Y JE LLY

c urr an t r a spb erry j elly us e o e —third c urr a t a d t w o

Fo r , n n n

thirds r a spb erry j ui ce wit h three fo urths a m o u t of s u g a r a d -

n n

pr o c ee d as w ith c urr an t j elly .

CU R R AN T T S R A W BER R Y JE LL Y .

U fo urt h c urr a t a n d three fo urths str aw b erry j uice

se on e -

n -

w ith three fo urths a m o u t of s u g a r an d pro ceed as w ith c urr a t

-
n , n

j elly .

GO O S E B E R R Y JE LY L .

P rep are un ripe n e d gooseb erries ; p ut th e m i to s auce p a n n ,

a dd w a ter u til it c a b e see n risi g i n the p an u der th e fr uit

n n n n .

S e t o n th e r a ge to h e a t slo w ly do o t b oil w h e n fruit b egi s

n ,
n ,
n

t o bre a k op e re m ove fro m r an ge m a sh a d p ut i n j ell b a g to

n ,
n

dr a i n S tr a i n j uic e thro u gh m u sli

. a d m e a s u re p ut i s auce n n ,
n

p a an d b oil ste a dily

n S ki m c a ref ully h a t a eq u a l am o u t of
.
,
e n n

s u g a r a d pro c ee d a s w ith other j elly

n

M IN T LL JE Y .

Proceed as w ith cr a b a pple j el ly selecti g f r u t th at i s

S ,
n l

g ree n or light colored ki B oil j uic e w ith thre e fo urths am o un t

a
n .
-

( or little m ore ) of c a e gr a ul a te d s ug a r Just b efore cook i n g

n n .

i s fi ish e d drop i a spri g or 5 or 6 le a ves of m i t for m i t fla v or

n n n n ,

a n d 4 to 8 drop s of v eget a ble g ree

,
t o e a ch pi t Of j elly Th e n n .

c olori g is for looks o ly a d c an b e o m itte d

n n n .
1 08 B R E AD M A KING A ND BR E AD B AK ING

Ba ing Po wde r an d Extr a c ts

B A KI NG PO W D E R NO 1 . .

M ix sift s e ver a l ti m es 6 o u ces bic a rb o n ate of sod a 4

d
e
an n
,

o un ces t art a ric a cid an d 6 o un ce s cor n s t arch ; us e th us ua l

a m o u t i n b a ki g
n n ,

B AK I NG PO W D E R NO 2 . .

On e te as p o o n sod a a d t wo te a spo o s cre am of ta rta r

S h
n n ,

m ixe d an d ifted w ell w it e a ch t w o c ups flo ur gi ves goo d ,

-

results .

V ANI LL A E X . NO 1. .

C ut fin e o un ce o f fresh v a ill a b e a s d red g e t h o o u gh l v

on e n n ,
r

w ith a he a pi n g t ablesp oo of s u g a r p ut i n a pi t fr u it j a
n ,
an d n r
,

ad d c up w a ter a d pi n t d eodorized stro g al coh o l ; cover

n n

and set i w a r m p l a ce for 2 w eeks sti or sh ak e o c c asio n ally

n ,
r

V A NI LL A E X T CT
RA NO 2 . .

C ut fin e 4 v
fre s h an ill a b e an s p ut i n to , j ar bottl e
or an d

a d d o e h a lf pi t deodoriz d a l coh ol ; s e t t e
n -
n e n d ays a d it
: n w ill
b e re a dy for us e .
 B R EA D M A K ING A ND B R EA D B A K I NG 1 09

V A NI LL A E X T RA C T NO 3 . .

h is extr a ct is ge n er ally used at s od a f oun t ai s a d a

T n ,
n c n

h e u sed for al l p urpos e s ]

Cut fin e o e oz v an ill a b e a s
n d o e oz T o n k
. b e an s n an n . a ,

d redge i n fo u r oz su g ar p ut i to a q u art j a o r b ottle an d

v
.
,
n r

t ur o t e oz d eo dorized a lcoh o l let st an d a f e w d a s th e n

n n n .
, ,

add o dr am V a illi n a d six oz w ater

ne n n .

L EM O N EX T RA C T NO 1 . .

Cu t i ns m all p i eces th e ri n ds of t w o le m o s p ut i a pi t n ,
n n

fruit j ar w ith h alf c up d e odorize d stro g alcoh ol cover an d

I
n

a w ar m p l a ce for o e w
,

s et i n ee k to an oth e r pi t Ja p ut
n
“

. n n r
,

t h e j u i ce of o e h a lf l e m o
n h alf c up deod orized stro g a l c oh ol
-
n n

n d t w o dr am s Of fresh oil of l e m o n t o this m ixt u re str ai

e e
a ; n
,

in t h e p r p a r ati o fro m th oth e r j a stir an d extr a ct is re a dy

n r , ,

for us e .

LEM O N EX T RA C T NO 2 . .

i to a pi n t fru it j a o e h alf pi n t deodoriz e d a lcohol

P ut n . r n -

o n e oun c e oil of l e m o n fo ur t abl es p oo s w a ter stir a d add

“

,
n , ,
n

e ou gh alco h ol to fill j a u s e t h e us ual a m o u t of this e xtr a ct

n r ; n .

L
B AN CH ED A M L O ND S .

Po ur b o ili g hot w a ter over shelle al m o ds let st a d a

S
n -

n ,
n

m i ute or t w o a d th e ki n s c a
n n b e p eele d o ff ; d ro p i to cold n n

w a ter f o a f e w m i n ut es dr ai
r a d dry n n .

F s alt e d al m o n ds dre d g e bl a ch e d al m o d s i m elted

v
or n n n

b ut t e r p ut in p an s pri kle w ith s a lt a d bro w

, ,
n sli ghtly i o e n n n n .
 B R EA D M A K ING A ND B R EA D B A K I NG

Griddle Ca 3 an d Fritte rs
GR ID D L E C A KE S .

S i ft togeth e r
c up s flo u r t w o h e api n g te asp oon s b aki n g
t wo ,

p ow der an d o e te as poo n s alt stir i m ilk o r m ilk an d w ater

-

n ,
n

to m a ke a th i n b atter stir i n o n e or t w o b e ate e g g s ; m elt a n

r ou di g t ablesp oo n o f S hort e i n g a d ad d it fryi n g hot to th e

n n n n

b atter j ust b efor e b aki n g .

GR ID D LE C A KE S ,
S OU R M I LK .

To e a ch c up of b utterm ilk or s our m ilk ad d on e sc a t t e a n

sp oo n sod a ( level m e a s ure m e t ) dis s olv e d i n w ater stir i flo u n ,

n r

to m ak e a thi n b atter ad d s alt an d on e or t w o b e at en eggs A

,
.

littl e cor n m e al m ixed i n flou r m a kes the c akes m uch b ett r

S
e

S tir i n a littl e h ot h o rte i g j u s t b e fore b a ki n g n n .

D o o t t ur n c a k es m or e tha n o e e w hile b aki n g

n n
-
l .

B UC KW H E A T CA KElSl .

S o ak h alf c ak e of d y ye ast i h alf up l uk e w a r m

on e -
r n c

w ater w ith t e as p oo su g a r Sft i i n t o o n e pi n t of fresh m ilk ‘

,
n . r .

( or m ilk a n d fl o u r w ith p a rt w hite fl o ur to

m a k e a m d i um b atter e W he n v e as t c a ke i s w el l so a k e d ad d
.
,

t o b a tt e r stir w ell set aw a y t o rise un til m or i n g

, ,
S tir i n pi n ch n .
!

Of sod a a t e a ,
spoo s alt an d if thi n i g is ec ess ary u s e m ilk
n n n n ,

b ak e on hot gri d dle d o o t t ur c ak es u til un d er s i d e is

,
n n n

s uffici e n tly b a k e d
I
.

f a y b a tter i s left ov er set it asid e u til eve i g stir i n

n n n n ,

flo u r an d m ilk as the n igh t b ef o re b ut n o ye ast is e e de d set ,

n ,

over n igh t a d i n th e m or n i n g ad d pi n ch of sod a t e as p o o n s alt

n ,

an d b ak e .
1 12 B R EA D M A KING A ND BR EAD B AK ING

B A NA NA F RI TT ‘

ER S .

1 c up flo u r 3 ba s n an a

te as p oo b a ki n g p ow der
n c u p m ilk

2 t ables p oo n s s ug a r 2 te a spo o s le m o n j uic e

n

1
4 t e as p Oon s alt
-

2 e ggs

M ixdry i n gr edie n ts an d sift ; m a sh or ric e th e b a a a s.

-
n n

a d alter a ti n g w ith t h e m ilk

n n m i x w ith th e fl ou r ; stir i l ei om, n n

j u ic e a d th e lightly be at e e g gs U s e t ables p o o n an d d rop

,
n n .

i n to hot f at ; dr ai an d spri kle w it h p o wd ered s ug a r ; serve h o t

n n

CH I C KEN C R O QU E TT ES .

lb col d chicke n
.
1 J
/ > te aspoo s alt n

1 t ab lespo o n b utter pe ppe r

2 t e as po o n s flo ur 2 e ggs
c up m il k b re a d cr um bs
M ix b utter an d flo ur an d set o n th e r a ge w h e cook ed
'

n ,
n

s tir i n m ilk th e n th e fi n ely m i c ed chicke n a d se aso i gs l t n n e

c ,
n n ,

ool an d stir i n o n e w ell b e at e n egg .

A little fi ely ch o pp ed celery or o io

n j uic e m ay b e a dd ed n n

i f lik ed .

S h ap i for m s a b o ut th e siz e of a th um b ; dip i to e g g

e n . n ,

w ell b e a te w ith a littl e m i l k ad d ed to it a d the roll i br e a d

n ,
n n n

o rcr a ck er cr um bs .

Fr y i h ot f a t like do ugh uts u si g a w ire sp oo n i n ste a d

n n
,
n

Oi: fork dr ai and serv e h ot

,
n .

V EA L CR OQU E TT EJ
S;

V e al or an y ki d of cold m e a t m ay b e m a de i t o c roq uettes

n n .

T h e y a e prep ared lik e c h i ck e

r c o quet t e s n r -
.
 B RE A D M A K ING A ND B R EA D B A K ING 113

W AFFLElS .

2 c up sfl ou
-

r c ups m ilk
1 te aspo o b a ki n g
n p w o der 3 eg gs
t easpoo n s alt 2 t able s p oo s shorte n i g
n n .

M ix sift dry i n gr e die n ts stir i n th e m il k w it h the be at

an d ,

e n yolks th e the m elted shorte i g a d fold i th e b e at e n

,
n n n ,
n n

w hite s o f the eggs

S
.

W a ffle iro n s h o ul d b e hot an d w ell g e aas e d r .

The b atter f or w affles sh oul d b e a littl e thi n n er th a us uaL n

l y for gridd le c ak e s an d sh o ul d b e Wel l b e ate

,
wh e m ilk i s n n

a dded

v
.

S r e h ot w ith syr up
e .
 B R EAD M A K ING A ND B R EA D B A KI NG

CUL I NAR Y T ER M S

Not Al ways U n d er st oo d .

B oui l on — A cl e ar s o up ; us ual ly . ma de fro m b e ef ; a b eef t e a

Br ai s e— T O
dred ge m e a t w ith fl o ur an d br own p ep a i t o r y , ,
r r

for th e fi a l r oasti n g or st e w i n g To st e w m e at w ith ve g eta bles

n .
,

an d the b ak e M e at c over d w ith a m ixt u re an d ba ke d o r

n . e

ro ast e d .

Can n i n g— Fr uits v eget ab l es a d m e ats sterilize d by cooki n g

,
n

an d se ale d w hile hot i n t i c a s or gl ass j a rs n n

Con se r ve s— A
co m bi a ti o n of fr uits c oo ke d w ith an eq ual “

am o u n t of s ug ar to t h e co n siste n cy of j elly so m e ti m e s n ut
, ,

m e a ts a e a dded
r .

Con sum m e —A c l e r ri ch b o uillo

a n ,
or m e at broth b oil e d
d own .

q
Cr o uet t e s— M i n ce d m e at et c Sh ap ed i to b alls co ated
. n ,
w it h
eggs an d b re ad cr um bs an d fried i dee p f at n .

i e ces of bre a d c ut i n d esired sh a pes an d fri e d

Cr out on s — P
i n hot b u tter or oth er f at .

Fo n d an t —Th e b ody or fo u d a tio n of m o st cre a m c a dies ; n n

s ug ar a d w ater b oil ed by prescrib ed r ul es

n .

For cam e at — F
i n ely chopp e d
-

m e at ,
or di ff ere t ki d s of n n m e at ;
us u ally u se d for st uffi g n .

Fr i c as s ee — C hicke n s m all fo w l r abbit or ve al c ut s uit abl e

for ser i v n g,
,

an d ste w ed ; it i s served w ith g r a vy

,

.
,

M ar m al ad e — A
co m bi a t i o n of fruit s ; us ually th e p ul p an d
n

r i ds cook ed w ith a eq ua l am o u t o f s u g a un til it j ellies

n ,
n n r ,
.
116 BR EAD M A K ING A ND B R EA D B AKI NG

T HE FI R S T T H ANKSGI V
ING

T h an k s givi n g d ay Ch r istm as an d Ne w Y e ar s d ay ar e holi

,
’

d ays for Divi n e w orship th an ksgivi n g an d festivi ties th e form e r

, ,

is an A m eri c an h olid a y of Ne w E n gl an d o rigi an d d at es from n

,

th e y e ar follo w i n g t h e l an di n g of t h e P ilgri m s at P ly m o uth

R oc k i n 1 6 2 0 S o m e w rite rs d i s a gree as t o this b ei n g the first
.

T h an ks givi n g d ay holdi g th a t as th ere is

,
o r e c ord to s h ow
n n

th a t a y religi o us s e rvi ces w ere h eld an d as the fest iviti es e x

n
,

te n d e d over a pe r iod o f fro m thre e to s i x d ays i the Ope n it n ,

c an o ly b e r e g a rded as a p ublic festiva l H ow ever after a

n . .
.

p ros p ero us s um m er a d th e g ath er i n g o f a g ood h a rves t o n

,
n

w hich s o m u ch dep e n d e d th e c ol o n y th at n o w h a d b e e red uced

-

, ,
n

by de ath to less th an thre e s c or e dec ided to h old a p e riod of

, ,
.

th an ksgi vi n g an d f es tivities to w hich al l w ere bidde i n cl ud 1

I ,
n
,

i n g an n di a chief an d n i n ty of his t r ib e ; al l told 1 4 6 p e r s o n s

n .

T o h el p provid e for th e fe a st Gover n or B r a dd ock se t o ut fo u r n

h un ters i n to t h e forest t o b ri g i n wild fo w l of w h i ch they ob n

t a i n e d an ab un d an c e .

H isto y does n o t t ell us u po n w h a t d ay this fe a st b e g an

r .
,

or i n w h at m o th it was hel d b ut it p r ob ab l v too k pl a ce i th e

n
,
.
-

l as t d ays of O ctob er or i n No ve m b er bef o re t h e w ea ther b e ,

c am e to o chilly for o utdoor fe a sti n g

we a e tol d th at ro a st w ild t urk ey an d othe r w ild f o wl an d
r

v e n i so n w as serve d i n gre at plen ty also p um pki n pi e c om

I
bre ad v e get ables an d n di an p udd i n g ; apples w ere un k n own
,
, ,

to th e P il gri m s an d cr a b erry s auc e there i s n o thi g s aid

‘

n ,
-
n
,

a b o u t it th o ug h the colo n y lo c ate d n e a r w here is n ow the f am

, ,

o us Cap e C o d cr an b erry m a rsh es .

T h e n ext th an ksgivi n g rec o rd s ays w a s h el d o n Feb 2 2 1 6 23 ,

.
,

this witho u t festivities follo w e d th e arriv al of other P ilgr i m s

-

am o n g th e m fri e n d s an d rel atives of th e c ol o n ists this ship a lso ,

b r o ught sup pli es which w ere sorely n e e ded

. .
 BR E AD M A K ING A ND B R EA D B AKING 117

Th e s um m er of 1 6 2 2 wa s n o t pro s p e ro us an d the wi n t e r f ol
l o w ed w ith d is aster d i s tress sick ess a d f am i n e an d i t h e
, ,
n n ,
n

spri n g of 1 6 2 3 after th e crops h a d w e ll st a rt e d a drou ght

thre ate n ed th eir e n tir e destr uctio n .

E arly i n July a w hole d ay w as give to f a sti n g an d p r ay er

n ,

th at r ai n w ould c om e t o s av e th eir crops Ther e follo w ed a .

pl en tiful r ai n f all th a t r e vived the field s an d also t h e s pirit s of

the c o lo n y a n d i n gr at it ude there o f a d ay o f th a k sgivi n g w as
,
n

a n —
ordere d d ob serv e d July 30 1 6 23 1
,

[
S o m e w rit ers cl a i m this w as the s e co n d T h an ks g i vi n g Of t h e l

P ilgri m s o t h e r s t h e third the n a g ai n it i s cl a i m ed th a t this

'

, ,

was the first h arvest th an ksgivi n g I n colo n i al ti m es th er e w as

.

n o set d ay for this h o lid a y it us ually foll owe d s om e i m p o rt an t

,

eve n t s uch as the ar riv al of r e l atives and n e w c o lo n ists f ro m

th e m othe r c oun try o r a victor y over th e di an s or a p e r i o d
,
I n

of pe a c e with the m A b o un tif ul h arve s t al ways c alle d for th e

.

ap p oi n t m e n t o f a d ay of th an ks a d this l ed to th e observ an c e
n
,

of T h an ks g ivi n g i n t h e aut umn as th e c usto m ary t i m e

L
.

I n 1 8 6 3 P res i d e n t i n c o l n p ocl ai m ed the l ast T h u rsd ay i n “

Nove m b er a s a d ay of th a ksgivi n g i n al l th e l a d a n d this

n n ,

h as b e e n follo w e d am u al l y by the P reside n t si ce

n T h e d ay i s n .

a n a tio n a l holid a y ; an d is a leg a l h oli d ay i al l th e st ates w ith n ,

t h e p o s si b l e exce p tio n of o n e or t w o .

T h a k s givi n g i s th e gre at A m er ic an fe a st d ay it is observed

n ,

i n al l p arts of the co un t r y i n the isl an d p os sessi o n s and by

,

A m eric an s i n foreig n c o un t ri es it is a d ay of f am ily re un io n s

, ,

v isiti n g an d recre atio n m u ch th e s am e as w he t h e d ay w as n

r s t o b served ,
th ou gh un d er f ar di ff ere n t c o n diti o s n .

W h e n the co n te n ted h o use wife of tod a y s e ts to pr e p ar in g

her n ex t Th an ksgivi n g di n n er l e t h e rec all th e story of th e
,
r

first holid a y an d p erch an ce it m av b e o th e an n iv e rs ar y of n

th a t first T h an k s g ivi g pr ep a r e d by a s m all gro up of h o m esi ck

n ,

w o m e n i n a str an ge l a d i n th a t lo n g a g o
n .
118 B R EA D M A K ING A ND B R EAD B A K IX P

P P R E AR I NG T HE TH ANKS GI V I NG D INNER .

h e prep ar atio n of th e Th an ksgivi n g di n n er sho uld b e b e

T
g un th e d ay b efor e s o th a t al l of the w ork w ill n ot f all to the
,

fore n oo of the h ol i d ay
n .

T h e t u rkey o fo wl th a t is to b e us ed c an b e r o as t ed i n a d
r ~

v a ce an d s e t b a ck i n th e ove n t h ey e x t m orn i n g i t will h e a t

q
n n ,

thro ugh i n an h o ur or t w o ; it sho ul d b e b aste d fr e u e n tly w hile

h e a ti n g .

A m ore s a tisf a ctory w ay is to m a ke t h e fo w l re ady for th e

'

ro a ster the n set i t i n a c oo l pl a c e over n ight i n the m orni n g

,
-

ma k e t h e dress i g ; i f it is to b e oyst er dressi n g fry o n e o n io

n .

, _
n

un til b r o wn ed m i x w ith other i n gr e die ts i n t h e us ua l w a y m i x

,
n
,

i n th e r aw oys ters l ast a d st uff th e fo w l ; us e a cover e d ro a ster

,
n

W he n d on e rem ov e fo wl fro m p a a d als o p a rt of g re as e

v
n n ,

th e n m a ke b o wn gr a y with gre a se an d ( i e gs left i p an

l r r -
n .

P l um p u dd i g sho uld b e m a de sever al d ays i a dv an c e an d

h
n n ,

ste am e d a ho ur or t w o b efore s e v m g i t is b est w it uh

n r
,
.

c ook e d le m o n s auce
v
.

M i c e pi e is e q u al l v as go od m a d e i a d an ce an d reh e a ted
“

n n

for se r vi n g P um pki n pie is very go od serv ed col d

. .

Cr an berry m o ulds c an b e m a de sever al d a ys b efor e they ar e

n eeded an d sh o uld n o t b e for gotte
, as th ey a l w ays go w ith a n

T h a ksgivi n g di n er as do m a shed r u t ab a g as
n n
,
M a sh ed p ot ato es -
.

a e by n o m e a s t h e le ast t a sk i
r n p re p a ri g a di n n er ; b oil n n

bris k ly w ell c overe d w ith w a ter dr ai set on edg e o f stov e f o

, , n ,
r

a m i n ute o r t w o u c overed s alt the n m as h w ell a dd ha lf c up

n , ,

s w eet m i l k stir briskly w ith m asher or h e avy poo n un til s no w

l s
,

w hite t a k e up i n w a r m e d ve g eta bl e d ish d o t top w ith s m all bits ,

of b utter an d th e sp ri kl e w ith a f e w d ash es o f p ep rik a

. n n -
.

Th e m e u on t h n follo w i g p a ge is i g e ate r v a riety th an

e n n r

n e d ed ; sop
e ca b o m itted n e ve g et a bl e is
e e o u gh c lery ,
on n ,
e
B R E AD M A KIN GAN D ,
B R E AD B AK ING

M E U

k sgiving o r Ch ris tm as
Cr e am of To m at o S o up
R o as t T urkey Oyster D re s si n g
Bro w Gr a vy
n

M ash ed P ot at oes

M a sh e d R u t ab a g as

Cr an b e r y M o ul ds
r r

C elery O li v es

Fr uit S al a d

M i c e Pi e
n
“

Pum pki n Pi e

C offee

F r ui t Cl ust er R a isi n s Nuts

 B R E AD M AK ING A ND B R EAD B AK I NG

Ch ris t m as M en u
C o n s um m e

R o ast T urkey Oni o n Dressi g

n

Bro wn Gr avy
M a sh ed P ot a to es M a sh e d R ut ab a g as

Cr an b er r y S auc e
B aked Sw eet P ot atoes S o uther n Style
,

Celery O liv es

R olls Cabb a ge S al a d

P l um P u dd i n g
‘

L
e m o S auce
n
 BREAD M A K ING A ND BR E A D B AK ING

I ND E X

l o d Bl
A m n s, an c h e d C ak e , i
sp c e

Ap i t r c o s, c an n e d
C ak e ,
s po n ge

C ak e po
B k i g P o wd No s n ge
1
,
er
a n
i
.

C ak e we d d ng
B k i g P wd No ,
2
a n o er .

Ca k e
l
, wh it e 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

B an an a s , b ak ed C ak e s b uc k w h ea
,
t
B e an s , b ak e d C ak e s c h e e s e
,

lB e a n s , b ak e d C ak e s ,

B e an s , c an n e d C ak e s g r dd e s
,
i l , ou r m il k
Be e f po t r o t as C ak e s s ug a r,
.

t oil tt ot h
Be e
B i
B r e ad
s c ui
s,

t ,
b
b ak
b ak e d
ed

i ng p o wd e r
b r wn o
Can dy
C an
C an
dy
dy
,

di i ity
,

ho l t »
m
c
bu
v co a e
er

n
sc

c r ea
c

s
, ,

ot h o ol t
i

B r e ad B b r o wn Can dy m
'

,
s on ,
c c a e c r ea s

B r e ad , c om p r e s se d ye a s t C an dy h ,
l t m
c oco a e c r ea s

B r e ad ,
‘
dr y ye a s t C an dy fudg , e

B r e ad , g i n ge r C an dy m pl, a e

B r e ad , Gr ah am C an dy m pl ,
f udg a e e

Can dy m l ,
o ass e s 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

B r e ad ,
r ye . . Can dy p o h ,
an c e

B r e ad ,
S t m dea e b r o wn'
C an dy t uff d d t
,
s e a es

C ak e ,
b i th d y
r a C an n n i g f uit g t bl r s ve e a es

C ak e ,
co ff e e C ar r s ot ,

C ak e ,
c o ff ee t
C a s up
C ak e, da r k fru it Ca t s up

C ak e ,
fru it Ch e r r e s i
c an n e d .

C ak e , g in g e r . il
C h i c o n c ar n e .

C ak e , g ol d il
C h i s auc e .

lly ll fi
C ak e
C ak e
C ak e
,

, ly
je

li g h t
a er

fru
ro

it
C h ic k en b r o w n
i
Ch c k e n f r i a s s e e d
Ch O)W
r ,

i ch w
co c as se ed

m ol i tm
( C ak e

C ak e
,

l v
as s e s Ch r
C o n ser
s

vv
as

e,
m en u
ch e r r y

i
Cak c
,

.
si

s ou
er

r c r e am
Co n se r
o
C n ser ve,

e,
g r ap e
o r an g e
.
1 28 B AD RE M A K NG A ND I B AD BA RE KI NG

P ie ,
coc o an u t San dw i ch e s, egg an d pi m e n to . 85
dwi
Pi e ,
c r e am S an
S an dwi c h e s
San dw i
ch es,

ch es
,
n ut

ol i vt e 0 0 0 0 0 0 0 0 0 0 0 0
84
84
85
. p e an u
d wi i
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
O

0
S an
S an dw ic h e s
S a uc e
c h e s,

c ur r y
, v
r ai s n

0
ea

0
l
0
O

0
0

0
0

0
0

O
0

O
0

0
0

0
0

0
0

0
0

O
0

0
0

0
0

0
, 0 0 0 0 0 0

Sa uc e , l mo e n 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ok lm
v
P ie , m c ch erry Sa uc e ,
e on 83
P ie, ra s n ii S a uc e ,
i g ne ar 76
P l um s, c an n e d Sauc e ,
W h it e 83
P t to
o a e s, b ak e d siwe e t S aue r Kr ut a 94
P uddi g n , l t pi o
app e a ca Slw a ,
b t ee 79
P uddi n g B ow B tty Sl w c r e am 79
'

, r n e a ,

o m l Sl w lm o
P ud din g ,
P udd
P uddi
i ng

n g,
c

cr ow
f uit
r
t
rn

s
ea

n es S up o

S o up
a

g t bl
r m t m to
,

, v
sa

c
e

ea
e a
n

o a
79
68
68
,

P ud di ng, I n di a n Sh t k
or t wb ca e, s ra er ry 38
P uddi n g, p uml Sp g h tti Spa i h
a e , n s 73
P uddin g , rh ub ar d S p g h tt i a t m to e o a es 73
P u ddi n g , r ce i S p g h t ti a oy t e s er s 72
zP u ddin g t , s ue St w e d b i uit
-

an sc s 71
P uddi g t pio d dum pli g
n a ca

v St w e an n s 71
-

.
,

Q ui p pl
nce a p
-

e r e se r es S t wb ra i d e r r e s, c an n e 97
Ri b oil d
ce, e St wb ra is dh -
er r e , c an n e ome t o
m e h d 99
R llo s S uc c o t a s h
vv 75
- -

R ut b ga m h ed
a a, as T h an k s g i i ng d i nn er , p r e par i n g 1 1 8
S l d p pl t
ivi
a a , a e T h a n k s g i i n g , t h e fir s 1 10
S l d
a a bb g , ca a e T h an k s g ng m enu -
1 20
S l d
a a hi k ,
c c en T me i ab e t l
f o r c an n in g 98
S l d
a a u um b, c c er Tom a to re li sh 92
S l d d
a a i g r ess n T m to a o es, c an n e d 96
S l d d
a a i g r es s n ,
c r ea m Tom t a o es, c an n e d h ome m e h d t o 99
S l d d
a a i g m r ess n , ay o n n a s e i T o m to a es, t
s ewed 76
S l d f uit
a a ,
r Tom t a o es, s tuff d e 76
S l d
a a l ttu ,
e ce T ur k e y dr e s s i gn 67
S l d p t to
a a , o a T ur k e y, r o as t 6
S l d
a a d , re T ur n ip s ,
m ash e d 77
S l d
a a lm o , sa n V an ill E t t
a x r ac No . 1 1 08
S l d t utti f rutti
a a , V an i ll E t
a t x r ac No . 2 1 08
ill E t t
S a lm o n ,

Sa
l
Sa m o n, b u
lm o n,
c an n e d

s ca
tt g
llo p d
er

e
ra v y
V an
V ea
V ea
l l f
l p
a

d
oa

r es se
x r ac No . 3 1 09
70
69
,

S an dw c h e s i , c h ee se Wa
'

ff l es 1 13