Part 3

1 cupful grated cheese 1 cupful boiling milk 2 eggs 1 tablespoonful bread crumbs 1 dessertspoonful butter 1 teaspoonful flour 1 teaspoonful salt dash of pepper

Mix in a bowl, cheese, flour, salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly, bake in a buttered dish twenty minutes, and serve hot.

CHEESE PUDDING No. 2

½ cupful bread crumbs 1½ cupfuls milk 2 cupfuls grated cheese 1 cupful whipped cream 3 eggs ½ teaspoonful mustard 1 tablespoonful butter pinch of salt dash of pepper

Mix together crumbs, salt, pepper, mustard and milk, put in double boiler, removing when hot to add cheese and beaten yolks. When cool, add stiffly beaten whites and cream. Fill baking cups half full, set in a pan of hot water, and bake fifteen or twenty minutes in a quick oven.

CHEESE STRAWS No. 1

2½ cupfuls grated cheese ½ cupful butter flour pinch of salt dash cayenne pepper

Mix cheese and softened butter thoroughly, add salt and pepper and sufficient flour to roll the dough very thin. Put in a buttered pan, draw a knife across the dough in sections one-half inch in width, and bake in quick oven.

CHEESE STRAWS No. 2

½ cupful flour ¼ cupful butter ½ cupful grated cheese 1 egg ½ teaspoonful baking powder ½ teaspoonful salt dash cayenne pepper

Mix part of flour, beaten egg and softened butter, add cheese, salt and pepper, and remainder of flour with baking powder sifted in. Roll thin, place in pan and mark into straws with a sharp knife. Bake quickly.

MACARONI AND CHEESE No. 1

½ cupful macaroni 1 chopped onion 2 cupfuls strained tomatoes 2 cupfuls grated cheese 2 tablespoonfuls olive oil ½ teaspoonful salt ½ cupful milk

Break the macaroni into inch pieces, boil thirty minutes and pour off water. Put olive oil in a stew pan, add onion and shake over fire till onion is soft. Add macaroni and tomatoes, heat thoroughly, stir in the other ingredients, cook for about ten minutes and serve hot.

Two cupfuls tomatoes are generally in one ordinary can of tomatoes. This serves ten people.

MACARONI AND CHEESE No. 2

¾ cupful macaroni 1 cupful grated cheese 1 tablespoonful corn starch a little salt 1 cupful milk

Prepare the macaroni as per directions in Macaroni and Cheese No. 1. After taking macaroni from the boiling water, butter a baking dish, put in part of the macaroni and cover it with milk and the corn starch smoothed in. Then sprinkle with half of the cheese, then the macaroni, then another layer of cheese, a little salt, and put in the oven to bake for about twenty minutes.

WELSH RAREBIT No. 1

4 cupfuls grated cheese ¾ cupful ale yolk of 1 egg dash of pepper 1 teaspoonful dry mustard 1 teaspoonful Worcestershire sauce pinch of salt 1 teaspoonful butter

Melt butter in stew pan, add cheese, and gradually the ale, stirring constantly. Break egg and stir in mustard and sauce, pepper and salt. Stir all together and cook for a few minutes, then pour over toasted bread.

If the mixture becomes stringy or curdled, add a pinch of soda to make it creamy.

WELSH RAREBIT No. 2

4 cupfuls grated cheese ¼ cupful milk 1 egg dash cayenne pepper ½ teaspoonful dry mustard 1 tablespoonful butter pinch of salt

Melt butter in cooking dish, add cheese, then beaten egg and other ingredients, stirring constantly. Pour over toasted buttered bread. Serves five people.

SANDWICHES

ABOUT SANDWICHES

Bake bread in baking powder cans. Butter cans and fill one-third full when dough is to be baked with the covers on (which makes a tender crust), and one-half full when it is to be baked without covers.

When necessary to make sandwiches some time in advance of their being eaten, wrap them in a cloth wrung out of hot water and put in a cool place.

Do not use bread any less than a day old.

HERB SANDWICHES

Mix chopped lettuce, pepper grass, watercress and peppermint with mayonnaise dressing.

VEGETABLE SANDWICHES

Cold boiled oyster plant, beets and cauliflower with any preferred dressing.

SANDWICH FILLING COMBINATIONS

Cream cheese and dates.

Apples and onions.

Two parts nuts, one part preserved ginger, moistened with thick cream.

Olives and walnuts moistened with Mayonnaise Dressing.

Sweetened mashed bananas.

Jam or marmalade covered with cream cheese.

For a sweet sandwich, chopped figs and dates, with a few drops of lemon juice.

Many people like cayenne pepper sprinkled on bread and butter sandwiches for evening refreshment.

Chopped cold boiled eggs and lettuce with French Dressing.

Finely chopped peanuts and Mayonnaise.

Chopped nuts, cream cheese, olive oil and lemon juice.

Chopped mint leaves with French Dressing.

Chopped onions and Mayonnaise.

Lettuce leaves spread with Mayonnaise, sprinkled with grated cheese and nuts.

SOUPS

If soup is too salty, add a few slices of raw potato and cook a few minutes longer for the potato to absorb the salt.

If soup appears lacking in strength, stir in a little grated cheese.

NUT STOCK FOR SOUPS

Put two cupfuls of mixed chopped nuts in a stew pan with one quart of water and let them stew slowly for two hours, then strain and remove the water for stock.

The nuts may be used in soups, cakes, or any preferred way.

SOUP BASIS

Water drained from boiled rice and from all vegetables, is used as a basis or “stock” for soups.

CROUTONS

Cut rather dry bread into one-half inch slices, and cut them into small pieces. Put in a pan in the oven to brown. Place half a dozen or more pieces on each plate of soup just before serving.

CREAM OF ASPARAGUS SOUP

1 bunch of asparagus 2 cupfuls milk ¼ cupful cream ¼ teaspoonful salt 1 tablespoonful flour 1 tablespoonful butter dash of pepper

Wash asparagus and cut off the tips. Put the stalks in cold water and boil till tender. Put them through a colander, then put back in the water they boiled in. Heat milk to the boiling point and stir in the butter and flour smoothed together. Boil ten minutes, pour into the asparagus, season, add cream and the asparagus tips which have been boiled by themselves in cold water till tender.

A spoonful of whipped cream is nice on almost any soup, added just before serving.

BEAN SOUP

Take as many stewed or baked beans as desired, put through a colander, add as much water as wished and boil about ten minutes. Add butter size of an egg to a small kettle of soup, season with salt and pepper. Make the soup as thick as desired and just before taking from the fire, stir in about a cupful of milk. A few sprigs of parsley on each plate of soup is pleasing.

CREAM OF PEA SOUP

1 quart shelled peas 1 quart milk 1 onion 1 cupful cream dash of pepper 3 tablespoonfuls butter 1 tablespoonful olive oil 2 tablespoonfuls flour ½ teaspoonful salt

Put peas and onion in cold water to cover them, and boil fifteen minutes. Heat the milk in double boiler. Smooth butter and flour together and gradually pour the hot milk on the mixture, pour it all in double boiler and heat. Take the onion from the peas and run them through a strainer, add them to the milk mixture, add salt, pepper, oil and cream, and keep at boiling point ten minutes.

PLAIN POTATO SOUP

Peel, and cut in very thin small pieces three medium size potatoes. Put one-fourth cupful of butter in a soup kettle and let it melt and brown, but not burn. Turn the potatoes on the butter and stir till most of the butter is absorbed, for about fifteen minutes, being careful not to let the mixture burn. Add one cupful of cold water and let the potatoes come to boiling point and boil five minutes. Then add, gradually, one cupful of milk and as soon as it reaches the boiling point, add one tablespoonful of flour smoothed in three-fourths of a cup of milk, one teaspoonful of salt and a pinch of pepper. Remove from fire and serve.

QUICK SOUP

1 quart can tomatoes 1 slice of onion 2 cupfuls water ¼ cupful flour 2 tablespoonfuls butter 1 teaspoonful salt a blade of mace

Put tomatoes, water, salt, onion and mace to boiling point, and add flour and butter smoothed together. Stir constantly till the mixture boils, run through a sieve, heat and serve with croutons.

SALSIFY SOUP

Salsify is the vegetable oyster. Scrape the salsify, cut in small pieces to fill a quart measure, put immediately into cold water. Cook till tender, being careful not to burn it, put through a colander, add one quart milk, butter size of egg and one-half teaspoonful salt. Let come to a boil and remove from fire.

TOMATO SOUP

1 quart cut tomatoes 2 cupfuls water 1 slice of onion 1 cucumber ⅛ teaspoonful cloves 1 dessertspoonful sugar part of a bay leaf

Wash, peel, and cut the tomato and cucumber in small pieces to make one quart. Boil with the other ingredients for twenty minutes, put through a strainer.

Prepare

2 tablespoonfuls butter 3 tablespoonfuls flour 1 teaspoonful salt ⅓ teaspoonful soda

Warm the butter and smooth in the flour, add salt and soda dissolved in a little hot water, stirring constantly, add gradually the hot soup, let come to a boil, and remove from fire.

VEGETABLE SOUP

2 potatoes 2 quarts water 1 cupful tomato 1 carrot 1 onion 1 turnip ¼ cupful rice 1 teaspoonful salt dash of pepper 2 tablespoonfuls olive oil

Peel potatoes, turnip and onion, scrape the carrot, slice each very thinly, put into the cold water and boil one hour. Pour boiling water over the rice in double boiler, cook till partly done, then add to the vegetables that have been cooked one hour, and put in the other ingredients and cook one more hour.

CORN CHOWDER

4 cupfuls chopped corn 4 cupfuls sliced potatoes 2 chopped onions 2 tablespoonfuls olive oil ½ cupful flour 2 cupfuls hot milk salt

Cut the kernels from about a dozen ears of corn and put through the food chopper. Slice the potatoes very thinly. Put the oil in the kettle, and stir the onions in it for about five minutes, then put in a layer of corn, then potatoes, sprinkling each layer with salt and flour, adding the layers till vegetables are all used. Then just cover with boiling water and let cook for thirty minutes, turn in the hot milk and serve hot.

NUT CHOWDER

4 potatoes 2 turnips 1 onion 2 cupfuls milk 2 tablespoonfuls flour 2 tablespoonfuls peanut butter 2 cupfuls chopped nuts 1 quart water 1 tablespoonful olive oil a little thyme and sweet marjoram 1 teaspoonful salt

Put the nuts with the water and stew slowly for two hours, then strain. Peel and cut in thin slices potatoes, turnips and onions. Put the oil in a soup kettle, then add a layer of potatoes, one of the turnips and onions, sprinkle in a little thyme, sweet marjoram and salt, and then add a layer of nuts, then potatoes, turnips, etc., till the ingredients are all used, and finally pour on the boiling hot water strained from the nuts. Cook about twenty minutes, and stir in the flour which has been gradually smoothed into the milk, and the peanut butter. Serve hot. Makes four plates.

VEGETABLES

BAKED ASPARAGUS

1 cupful asparagus 1 cupful milk 3 eggs 1 teaspoonful chopped parsley 2 tablespoonfuls butter 2 tablespoonfuls flour ½ teaspoonful salt

Cook the asparagus and parsley together in a stew pan, same as Boiled Asparagus. When tender, remove from fire and stir in the well beaten eggs. Smooth the flour in part gradually adding all of the milk, and pour over asparagus in stew pan over fire, add butter and salt and when well mixed, but not boiling, turn into a buttered baking mould, set the mould in a pan of hot water and bake until firm. Serve with melted butter.

BOILED ASPARAGUS

Cut off the tough ends of the stalks, scrape the stem and leave the asparagus in cold salt water thirty minutes. Tie in a bunch, put upright in a kettle holding enough water to reach to the tips. Cook till the stalks are tender, and the tips will be done just right. Serve with butter, pepper and salt, or on toasted bread, or with a cupful of hot cream or milk poured over it.

BAKED BEANS

1½ cupfuls beans ¼ cupful butter ½ cupful chopped nuts pinch of soda 1 tablespoonful molasses 1 teaspoonful salt dash of cayenne pepper

Soak the beans in cold water over night. In the morning, drain off the water, put into cold water, let boil fifteen minutes, drain off, put again into cold water and boil second fifteen minutes, and repeat a third time. Be sure the beans are put in very cold water each time. After the third boiling, pour off the water, cover with cold water, stir in the other ingredients and boil ten minutes. Then pour into a bean pot and bake all day, adding boiling water if the water bakes out. Leave off the cover ten minutes before finishing the baking.

They may be baked at two different times, if the oven is being used two successive half days.

A chopped onion is good added to the beans.

A cupful of cream stirred in during the last hour of baking is a delicious addition.

Peanuts are good nut to use with beans.

A half teaspoonful of mustard and a half cupful of butter instead of a fourth cupful, omitting the nuts, but using the other ingredients, makes a nice dish.

In winter, set the beanpot on the ledge or shelf inside your furnace door. In the summer, if possible, bake in a fireless cooker, leaving in four hours. Re-heating for ten minutes and putting in the cooker for another four hours.

Serve with Boston Brown Bread.

Most people enjoy catsup on beans.

BEAN CROQUETTES

2 cupfuls baked beans egg bread crumbs 2 tablespoonfuls catsup a good dash of red pepper

Put the beans through a colander, work in the other ingredients, shape into small croquettes, roll in crumbs, dip in the beaten egg, roll again in crumbs and fry in deep cooking oil.

BEAN HASH

Put two cupfuls baked beans through a colander, add four cupfuls chopped cooked potatoes, mix, put in a frying pan with a little water and butter size of an egg, season with pepper and salt, stir and heat till of the desired consistency.

BAKED LIMA BEANS

Soak one cupful dried lima beans over night. Next morning, drain and cover with boiling water. Let them cool, drain, cover the second time with boiling water, cool and repeat for the third time. Slip off the loosened skins, put the beans in a baking dish, cover with hot milk, sprinkle with salt and pepper, cover and bake for two hours. Remove the cover after about one hour’s baking, add two tablespoonfuls of butter in small pieces, scatter over the top of the beans, and complete baking with the cover off.

FRESH LIMA BEANS

Shell and put in boiling water and boil till tender. Drain off the water, add one-fourth cupful butter to an ordinary kettle of beans, season with salt and pepper, and serve hot.

STEWED BEANS

Prepare as for Baked Beans; after the third boiling, put again in cold water and stew till tender.

Beans continue to improve by warming over. Put them in a buttered frying pan, with a little water, cover a few minutes, stir to prevent sticking and as soon as heated, remove from fire.

Sliced raw onions are fine with beans.

SUMMER BEANS

Wash, cut in small pieces, cover with boiling water and cook till tender. Drain off water and season with butter, pepper and salt.

BAKED BEETS

Scrub thoroughly after green tops are removed, and place in oven to bake till tender.

BOILED BEETS

Scrub and wash the beets after green tops are removed, place in cold water, let boil till tender, remove from fire, drain, immerse quickly in cold water to make skins peel easily. Peel and serve with butter, pepper and salt.

BEET HASH

Use boiled beets and boiled potatoes in the proportion of two cupfuls chopped potatoes to one of beets. Mix, and put in a buttered frying pan with a little water. Add butter size of a walnut to each cupful of the vegetables, season with pepper and salt, and stir and cook till not too moist.

BRUSSELS SPROUTS

Pick off the old leaves and wash the sprouts. Put a pinch of soda in a little boiling water in a kettle, turn in the sprouts, adding boiling water to cover. Boil until tender, drain, add butter, and season with pepper and salt.

BAKED CABBAGE

1 medium sized cabbage ½ cupful chopped English walnuts 1 small chopped onion ½ cupful boiled rice a little sage salt and pepper

Hollow out the cabbage, and fill with the dressing well stirred together. Place in a bag tied at the top and boil about one hour. When done, remove from bag, add a few small pieces of butter on top, and serve hot. Egg plant may be cooked as above.

BOILED CABBAGE

Remove the outer leaves till those exposed are clean and fresh. Wash, cut in pieces and put in cold water in a kettle with a little salt. Boil about thirty minutes, drain and serve with this—

CREAM SAUCE FOR VEGETABLES

½ cupful milk 2 tablespoonfuls made mustard 2 tablespoonfuls warm vinegar 1 dessertspoonful flour 1 dessertspoonful melted butter

Smooth the flour into just water enough for it to be pasty, add a little of the milk, heat the remainder milk in a double boiler and add flour mixture, stirring constantly.

When very hot, =not= boiling, add the other ingredients, heat for a few moments and remove from fire.

Always soak cabbage in salty water a half hour before cooking.

Place a piece of bread in the kettle with boiling cabbage to do away with the odor.

CARROTS

Always soak carrots in cold water three or four hours before using. And always cut them in slices when they are to be served in creams, because the outer part is richer in flavor than the center.

BOILED CARROTS

Wash, scrape and put into cold water and boil till tender.

Drain off the water, and serve whole with butter, pepper and salt.

CARROTS WITH DRESSING

3 cupfuls sliced carrots 1 cupful milk dash of pepper 2 tablespoonfuls butter 1 dessertspoonful flour ½ teaspoonful salt

Wash, scrape and cut the carrots into thin slices. Cover with boiling water in a stew pan and cook till tender. Drain off the water and return to fire, adding the butter and seasoning. Smooth the flour into a little milk gradually adding all of it, and stir it into the carrots, letting all come to boiling heat, then remove from fire.

CAULIFLOWER

Always soak cauliflower in cold water one hour before boiling in salted water about thirty minutes. Place it head down in the kettle, and be sure it is all covered with water.

CELERY

Wash the stalks after breaking them apart, leave part of the green tops on, put in cold water for an hour, and dry quickly on a soft towel before serving.

CORN

Do not use salted water in which to boil corn, as the salt toughens it.

BOILED CORN

Husk the corn, cut off any brown ends or spots, put in cold water, and boil for ten or fifteen minutes.

Re-wrap the ears in the inner husk, tie around with twine and boil.

CORN IN MILK

With a sharp knife, cut the kernels from boiled corn, place in a stew pan, cover with milk, add butter size of an egg, pepper and salt, heat to boiling point, and serve.

CORN IN TOMATOES

Wash, peel and scoop out the centers of firm tomatoes, turn down and drain for a few minutes, then fill with a mixture of uncooked sweet corn kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful of butter, and pepper and salt for each tomato. Pack closely in a buttered pan and bake for about thirty minutes.

FRIED CORN CAKES

2 cupfuls milk 1 cupful canned or fresh corn 2 eggs 2 teaspoonfuls baking powder pinch of salt flour

Add the beaten yolks to the milk, salt and corn. Stir in a cupful of flour containing the baking powder, then a little more flour to make a stiff batter, and stir in very lightly the stiffly beaten whites. If more flour is needed, stir it in carefully. Fry on a hot buttered griddle and serve with syrup or molasses.

CUCUMBERS

Wash, peel and slice cucumbers, soak in cold salt water one hour, drain, put on a cloth to dry, and serve cold.

EGG PLANT

Wash, peel and cut into slices about three-fourths of an inch in thickness. Soak in salted water for an hour. Put a heavy earthen dish on the slices to keep them under water. Remove from the salt water, dip in egg, then in flour and fry slowly in a buttered frying pan. Use butter enough to prevent the slices sticking. Cover part of the time. Turn them to brown on the other side, using a pancake turner. Serve hot. Egg plant may also be baked like cabbage.

GREEN THINGS

Save leaves of celery, parsley and other herbs, and dry in the warming oven. When thoroughly dry, pack away in glass jars to have ready for flavoring soups and vegetables.

A pinch of soda in the water in which green vegetables are boiled, is a help to keeping color.

When root vegetables have withered, to revive them, slice off the ends, then put the vegetables in cold water, leaving them for several hours.

If a small piece of charcoal is placed in the vegetable kettle, disagreeable odors will be removed, and vegetables not injured.

SPINACH GREENS

Wash spinach very carefully in at least three waters to remove all dirt. Cook in boiling water till tender, drain and season with butter, pepper and salt.

A little cream may be heated and poured over it.

WATER CRESS GREENS