Chapter 8

Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The proportions for a thin, a medium, and a thick sauce are, respectively: One, two, and four tablespoonfuls of flour to one cup of milk. And an equal volume of butter, or one-third less than the flour, is called for.

Soft Gingerbread

To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter, melted, three-eighths a cup of sour milk, and one cup of molasses. Beat all together; add two cups of flour, sifted with one-half a teaspoonful of salt and one teaspoonful of baking powder, and one tablespoonful of ginger. Lastly, add one teaspoonful of baking soda, dissolved in two teaspoonfuls of water. Bake in a sheet, and serve with whipped cream for a simple dessert.

QUERY NO. 4246.--"Can you give me a recipe for Deep-Dish Apple Pie? It has a thick top covering, I cannot call it a crust, for it is something between a cake and a biscuit dough--not at all like pie crust."

Deep-Dish Apple Pie

This is the genuine English Apple Pie--they would call ours an apple tart. It is made in oval baking-dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width. The first thing to do is to invert a teacup--preferably one without a handle--in the bottom of the dish, then core and pare sour, juicy apples--any number, from six to a dozen, depending on the size of the family and the dish--and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher. Now lay over all a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie-dish, and press with the bowl of a spoon in concentric designs. Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples.

QUERY NO. 4247.--"I wish very much to know the right temperature for Baking both layer and loaf, white, butter Cakes, also for chocolate Cake. Should the Baking begin with a cold or a warm oven? How long should each kind of cake bake?"

Temperature for Cake Baking

The usual time and temperature for baking layer cakes is 400 deg. Fah., for twenty minutes. Loaf cakes, made with butter, with or without chocolate, take a temperature of from 350 deg. to 375 deg, Fah. for from forty minutes to an hour. These temperatures are approximate, and are in accordance with the general rules for oven temperature, but this has to be adapted to the recipe. The more sugar used the lower should be the temperature, to avoid burning, and especially when molasses is used does the need to decrease temperature become imperative. The more butter used the higher should be the temperature, at least, until the cake is "set," to keep it from falling. Cakes with much butter need the greatest heat at first, and then a reduced temperature. So do all cakes of small size. Large cakes are better at a uniform temperature, not so high as the average. A different flavor is produced, especially in very rich cakes with a good many eggs, when put into a cool oven and baked with gradually increasing heat, from that developed by a high initial temperature and then a decreased heat. The quality of the flour and shortening also affect the temperature and time needed in baking. It is a good safe thing to follow the rules, and to temper them with judgment. When the cake is just firm in the center, and has shrunk from the sides of the pan, it is done, no matter what the temperature has been or how long it has baked. But you will always get your cake at this condition, more surely and safely, by following the rules, though you must be on the alert to use them with flexibility.

QUERY NO. 4248.--"Will you please give me a recipe for Canned Pimientoes?"

Canned Pimientoes

Cut round the stem of each, and with a small, sharp knife remove the seeds and the white partitions inside. Set on a baking sheet in a hot oven until the thin outside skin puffs and cracks, then remove it with a small, sharp knife. Or they may be scalded, then dipped into cold water and the skin be carefully removed. Sometimes the skin is left on. Now press each one flat, and arrange them in layers, alternately overlapping one another, in the jars, without liquid, and process for twenty-five to thirty-five minutes at 212 deg. Fah. During the processing a thick liquid should exude, covering the pimientoes.

QUERY NO. 4249.--"I should like a recipe for New York Ice Cream."

Classes of Ice Cream

There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin white sauce. All three classes are made in New York, and in every other large city, but we have never heard that any special recipe for ice cream is peculiar to New York. The less expensive forms of cream, in that and every other city, are those based on a thin white sauce, sweetened, flavored, and frozen.

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=_I never knew what prunes and apricots could do until--_=

I came to analyze the flavor-and-health values of these two fruit-foods. At first their use seemed rather limited but with each new dish others immediately suggested themselves.

The chief nutritive element in both prunes and apricots, of course, is fruit sugar. But you derive great value, too, from their mineral salts and organic acids. These improve the quality of the blood and counteract the acid-elements in meat, eggs, cereals and other high-protein foods.

Also, they are rich in tonic iron and other mineral and vitamine elements needed for body tone. Nor should I forget to mention that prunes especially provide a natural laxative made in Nature's own pharmacy.

But aside from these essential health values, I found that Sunsweet Prunes and Apricots offer wonderful possibilities--varying from the most delicate souffle to the more substantial cobbler, pie or pudding.

--_Belle DeGraf_

The new 1922 Sunsweet Recipe Packet--edited by Mrs. Belle DeGraf--will be nothing less than a revelation to you. The recipes are printed on _gummed slips_ [5x3"] for easy pasting in your cook book. And it's free! California Prune & Apricot Growers Inc., 1196 Market St., San Jose, Cal.

SUNSWEET CALIFORNIA'S NATURE-FLAVORED PRUNES & APRICOTS

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Another Mystery Cake

Can You Name It?

The first Royal Mystery Cake Contest created a countrywide sensation. Here is another cake even more wonderful. Who can give it a name that will do justice to its unusual qualities?

This cake can be made just right only with Royal Baking Powder. Will you make it and name it?

$500 For The Best Names

For the name selected as best, we will pay $250. For the second, third, fourth, and fifth choice, we will pay $100, $75, $50, and $25 respectively. Anyone may enter the contest, but only one name from each person will be considered. All names must be received by December 15th. In case of ties, the full amount of the prize will be given to each tying contestant. Do not send your cake. Simply send the name you suggest With your own name and address, to the

ROYAL BAKING POWDER CO: 158 William Street, New York

HOW TO MAKE IT

Use level measurements for all materials

1/2 cup shortening 1-1/2 cups sugar Grated rind of 1/2 orange 1 egg and 1 yolk 2-1/3 cups flour 1/4 teaspoon salt 4 teaspoons Royal Baking Powder 1 cup milk 1-1/2 squares (1-1/2 ozs.) of unsweetened chocolate (melted)

Cream shortening, add sugar and grated orange rind. Add beaten egg yolks. Sift together flour, salt and Royal Baking Powder and add alternately with the milk; lastly fold in one beaten egg white. Divide batter into two parts. To one part add the chocolate. Put by tablespoonfuls, alternating dark and light batter, into three greased layer cake pans. Bake in moderate oven 20 min.

FILLING AND ICING

3 tablespoons melted butter 3 cups confectioner's sugar 3 squares (3 ozs.) unsweetened chocolate 2 tablespoons orange juice 1 egg white Grated rind of 1/2 orange and pulp of 1 orange

Put butter, sugar, orange juice and rind into bowl. Cut pulp from orange, removing skin and seeds, and add. Beat all together until smooth. Fold in beaten egg white. Spread this icing on layer used for top of cake. While icing is soft, sprinkle with unsweetened chocolate shaved in fine pieces with sharp knife (use 1/2 square). To remaining icing add 2-1/2 squares unsweetened chocolate which has been melted, Spread this thickly between layers and on sides of cake.

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"Holds Like Daddy's"

Not only that, but it is made with the _same care_ and of the same _quality_ as Daddy's.

=The Baby Midget Velvet Grip Hose Supporter=

Has taken the place of all makeshifts ever known for holding up baby's tiny socks--equipped with that exclusive feature found only on Velvet Grip garters for "grown-ups"--namely the

=All-Rubber Oblong Button=

_Sold everywhere or sent postpaid_

=Lisle 12 cents= =Silk 18 cents=

=George Frost Company 568 Tremont St., Boston=

Makers of the famous

=Boston Garter for Men=

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It was the custom of the congregation to repeat the Twenty-third Psalm in concert, and Mrs. Armstrong's habit was to keep about a dozen words ahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who," he inquired, "was the lady who was already by the still waters while the rest of us were lying down in green pastures?"

_Metropolitan._

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"Choisa" Orange Pekoe Ceylon Tea

Pre-War Prices

1-lb. Cartons, 60 cents 1/2-lb. Cartons, 35 cents

Pre-War Quality

We invite comparison with any tea selling under $1.00 a pound

S. S. PIERCE CO. BOSTON BROOKLINE

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Baked Apples with Marshmallows

6 apples 3/4 cup boiling water 1/2 box Campfire Marshmallows 1 tablespoon butter

Wipe apples, remove core, cut through skin half way down to make points and place in baking dish. Reserve six Campfire Marshmallows, cut remainder in pieces and put in center of apples. Put bits of butter on top.

Surround apples with water and bake in hot oven until soft, basting frequently. Be very careful that they do not lose their shape. Remove from oven, put a whole marshmallow in the top of each apple, and return to oven until slightly brown.

Surround with the syrup from the pan and serve hot or cold with cream.

_Recipes on each package_

The big 6 oz. package

Campfire Marshmallows

_Beautiful Recipe Book FREE_ Dept. A, THE CAMPFIRE CO., Milwaukee, Wis.

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DELICIOUS AND SUSTAINING DIABETIC FOODS QUICKLY MADE WITH

Hepco Flour

RICH IN PROTEIN AND FAT

CONTAINS PRACTICALLY NO STARCH

_Twenty Cents Brings a General Sample_

Thompson's Malted Food Company 17 River Drive Waukesha, Wisconsin

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SERVICE TABLE WAGON

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Domestic Science Home-Study Courses

Food, health, housekeeping, clothing, children.

_For Homemakers and Mothers; professional courses for Teachers, Dietitians, Institution Managers, Demonstrators, Nurses, Tea Room Managers, Caterers, "Cooking for Profit," etc._

"THE PROFESSION OF HOME-MAKING," 100 page handbook, _free_. BULLETINS: "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," "Art of Spending"--10c ea.

=American School of Home Economics= =(Chartered in 1915) 503 W. 69th St., Chicago, Ill.=

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Dress Designing Lessons FREE

Women--Girls--15 or over, can easily learn Dress and Costume Designing during their spare moments IN TEN WEEKS

=Dress and Costume Designers Frequently Earn=

=$45 to $100 a Week=

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Every woman who now does plain sewing should take up Designing

Hundreds Learn Millinery by Mail

Cut and Mail to

Franklin Institute, Dept. R 640 Rochester, N.Y.

Send me AT ONCE free sample lessons in the subject here checked.

__=Dress Designing= __=Millinery=

Name ................................... Address ..................................

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Mrs. Knox's Page

Household Discoveries with Gelatine

Housekeepers everywhere are constantly sending me new and unusual uses for gelatine. These hints are so interesting that I am giving as many as possible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me that I may publish it on this page.

A DELICIOUS THANKSGIVING DESSERT

1 envelope Knox Sparkling Gelatine 1/2 cup cold water White of 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats, chopped 1/8 teaspoonful salt

Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with lady fingers or slices of stale sponge cake. Turn in the cream and chill.

_=For after-dinner candies, try Knox Gelatine mints=_

Fruit juices, from canned or "put-up" fruits, need not be served with the fruit but poured off, saved and made into Knox Gelatine desserts and salads. The juice from canned strawberries, loganberries, or blackberries makes a most delicious jelly when combined with Knox Gelatine, or with nuts, cheese and lettuce, a delightful fruit salad.

Canned apricot juice, jellied with spices and grated orange rind, makes an appetizing relish for meat or fish.

Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes a most unusual jellied salad.

In these fruit juice desserts and salads, use one level tablespoonful Knox Gelatine for every two cups of juice, or two level teaspoonfuls to a cup of liquid. First soften gelatine in cold water and add fruit juice, heated sufficiently to dissolve gelatine. Pour into wet molds and chill.

Bread crumbs, rice and nuts, combined with Knox Gelatine, make a nutritious "Vegetarian Nut Loaf." This may be used in place of meat and is appropriate for a simple home luncheon or dinner. See detailed recipe, page 5, of the Knox booklet, "Food Economy."

=MANY GELATINE DISCOVERIES IN KNOX BOOKLETS=

There are many additional uses for gelatine in my recipe booklets, "Dainty Desserts" and "Food Economy," which contain recipes for salads, desserts, meat and fish molds, relishes, candies, and invalid dishes. They will be sent free for 4 cents in stamps and your grocer's name.

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Any domestic science teacher can have sufficient gelatine for her class, if she will write me on school stationery, stating quantity and when needed.

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="Wherever a recipe calls for Gelatine--think of KNOX"=

MRS CHARLES B. KNOX KNOX GELATINE =107 Knox Avenue= =Johnstown, N. Y.=

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Buy advertised Goods--Do not accept substitutes

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Mother: "No, Bobbie, I can't allow you to play with that little Kim boy. He might have a bad influence over you."

Bobbie: "But, mother, can I play with him for the good influence I might have over him?"--_New York Globe._

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_We wish the following back numbers of_ AMERICAN COOKERY

June 1915 May 1917 December 1919 June 1920 November 1920 March 1921

and will remit one dollar to any one sending us the above SET of SIX numbers

(_We desire only complete sets of 6 numbers_)

The Boston Cooking School Magazine Co. BOSTON, MASS.

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SALAD SECRETS

100 recipes. Brief but complete. 15c by mail. 100 Meatless recipes 15c. 50 Sandwich recipes 15c. All three 30c.

B. R. BRIGGS, 250 Madison St., Brooklyn, N. Y.

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"Ten-Cent Meals"

42 Meals with receipts and directions for preparing each. 48 pp. 10c.

Am. School of Home Economics, 503 W. 69th St., Chicago

The Silver Lining

It's Only Old Pot Liquor, After All

Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox