Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions

Transcriber's Note: The measure of one-half cup of nutmeg in the recipe for Caramel Pudding on p. 236 is undoubtedly an error. One-half teaspoon would likely seem the correct am...

To prepare the bread, soak stale bread in warm water until soft. Place in a cloth and then squeeze until very dry; then rub through a colander to remove the lumps. Fish cutlets...

One onion, chopped fine, One red pepper, chopped fine, Four bunches parsley, chopped fine, Yolks of two eggs, Two cups of cream sauce, One and one-half teaspoon of salt, One tea...

to each cupful. Dissolve the starch and sugar in the cold liquid and then bring to a boil. Cook for three minutes and then add the prepared fruit. Cool before placing in the pas...

The French lay great stress upon two essentials in making soup successfully. First, it must not go below the boiling point, just a gentle bubbling, and, second, after once start...

Prepare the chicken as for roasting. Do not fill. Rub well with shortening and then pat in plenty of flour. Place in a roasting pan and roast until tender; baste frequently with...

To conserve the apple butter for future use: Fill into sterilized jars and adjust the rubber and lid. Seal securely and place in hot water bath for twenty minutes, to sterilize....

Dissolve the starch in the milk and then bring to a boil. Cook for five minutes. Cool and then rub one and one-half cupfuls of cottage cheese through a sieve. Add

Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening. Let rise for one and three-quarter hours. Pull the corners...

Add the gelatine to the mixture and then set aside for one-half hour to soften. Then heat slowly until the boiling point is reached, remove from the fire and pour into moulds. L...

Mix to a dough with a scant two-thirds cup of ice-cold water. Turn on a floured moulding board and either roll or pat out one and one-quarter inch thick. Cut as for biscuits, us...

Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and floured. Bake...

Select a plump broiler and then singe. Then split down the back and draw. Wash well. Remove the breast bone. Place in a frying pan, the split side down, and add one cup of water...

Heat the griddle very hot and then pat the oysters dry, place on griddle and let brown slightly; turn on the other side. Lift when slightly brown, on to a piece of toast. Baste...

Meat from the neck, breast and knuckle is frequently used with chicken and, if properly prepared, it is delicious. Stock made from veal bones is rich in gelatine and may be used...

Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter in...

One onion, cut fine, One cup of thick tomato pulp, pressed through a fine sieve, One tablespoon of Worcestershire sauce, One and one-half teaspoons of salt, One and one-half tea...

Frozen desserts are divided into two classes, ices and ice creams. The ices include sherbets, water ices, frappés and sorbets. Ice creams include Philadelphia cream, American an...

Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish. Bake in a moderate oven for twenty-five minutes and...

One-half cupful of brown sugar, One cupful of molasses, Two tablespoons of cocoa, One egg, One and one-half level teaspoonfuls of baking soda, One cup cold coffee, Three and one...

For serving, use individual ramekin casseroles, baking shells, and thus make for efficient and quick handling of the food, in which the food itself is presented in a most attrac...

Almost everyone loves good sweet butter on the hot cakes in the morning. At the present prices of butter the frugal housewife looks upon the fast disappearing pat of butter with...

Mix and pack into the meat, pushing well into the roll. Roll the meat in flour and then melt the suet in a deep saucepan and add the meat. Brown well and add one-half cup of flo...

Use the top of the ribs and the piece of meat from the blade for the pot roast or a beef à la mode. Have the butcher remove the blade and roll the flap-like piece around the rib...

One pint of cauliflower, parboiled, One dozen green peppers, cut into pieces, One-half dozen red peppers, cut into pieces, One quart of string beans, cut in inch pieces and parb...

Mix and then fill into the prepared chicken. Sew the opening with a stout darning needle and string. Now rub the chicken thoroughly with shortening and cover with flour. Place i...

Select a plump bird and remove the pin-feathers. Singe and draw, then wash well in warm water, using a vegetable brush to scrub the skin. Plunge into cold water. Now place the g...

Stir to dissolve thoroughly; bring to a boil and cook for five minutes. Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach...

Meat, correct method of boiling, 156 crab, 166 fried, 166 if necessary to keep three or four days, 261 loaf, 163 puddings, 265 roll, 347 time for roasting in gas broiler, 157 wh...

+-----------------------+--------------+-------------+------------+--------+ | | 1/4 pk. | 1 qt. | 1 pk. | 1 bu. | +-----------------------+--------------+-------------+--------...