Mushroom In The Rain

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Mushroom In The Rain

ISBN: 9780027362411
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641 .509773 M&M^^W^m,^.c«.^ R245 m ^ m RECIPES

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 UNIVERSITY OF ILLINOIS LIBRARY AT URBANA
CHAMPAIGN OAK STREET • LIBRARY FACILITY
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 RECIPES From Here and There "The youthful housekeeper
is not so very wise. So let not the older these few recipes despise. ' '
COMPILED BY THE THIRTY GROUP BETHANY UNION CHURCH
CHICAGO
 'The fate of a nation depends upon how it is fed." So you
see what a task constantly confronts us as cooks ! And hence the
need now and then of a new recipe book. Ruskin has very aptly
summarized this whole subject of cookery, thus, "Cookery means the
knowledge of Medea and Circe and of Helen and of the Queen of
Sheba. It means the knowledge of all herbs and fruits and balms
and spices, and all that is healing and svCeet in the fields and
groves, and savory in meats. It means carefulness and inventiveness
and willingness and readiness of appliances. It means the economy
of your grandmothers and the science of the modern chemist ; it
means much testing and no wasting ; it means English thoroughness
and French art and Arabian hospitality; and, in fine, it means that
you are to be perfectly and always ladies — loaf givers." Cookery is
one of the oldest of the arts among women. There is, perhaps, a
larger percentage of women all over the world engaged in this
particular art, than any other. There are good artists,
 mediocre and poor ones in said field — just as in any other.
We are happy to say we have chosen recipes from the first
mentioned class. This recipe book is a compilation of tried and
tested recipes. As has been said before, we have felt the need and
urge for this recipe book, and are publishing it now for many
reasons. We aim to help the busy housewife in her problem of
feeding the tired business man. You know the old saying, "To have
and to hold." Also, we wish to aid the ultramodern maid through an
old fashioned hint in an old fashioned way, namely, "The way to a
man's heart is through his stomach." So, a hint to the wise is
sufficient. We hope to awaken a new interest* to exchange iTelpful
little knacks, twists and turns, and most earnestly desire to bring to
you a few new ideas, new tastes and flavors. If here and there, you
glean a little happiness from these pages, it will bring joy to us too,
and we shall feel ripely repaid for our eflForts. We want to thank
each and every one of you who has so generously helped us in any
way. We are grateful for your time and thought. We wish to
apologize for any errors, or omissions. "To err is human, to forgive,
divine." Ruth J. Menkes.
 (Contents Page Appetizers 7 Beverages 13 Bread 19 Cakes .
29 Confections 45 Cheese Dishes 51 Cookies 57 Desserts 69
Dressing and Dumplings 107 Fish Dishes 87 Jams and Jellies 93
Luncheon Dishes 99 Meats 113 Pickles and Relishes 123 Pies 131
Salads 139 Sandwiches and Sandwich Fillings 149 Vegetables 157
 "There is always a best way of doing everything. " Spread
circular pieces toasted whole wheat hread with sardines rubbed to a
paste, with small quantity creamed butter, and seasoned with
Worcestershire sauce and salt. Place in centers, slices of pimento
stuffed olives, or hard boiled egg yolks forced through sieve. Mrs. H.
C. Boardman. Roll half slice of bacon around large stuffed olives,
fastening with toothpicks. Broil on all sides. Mrs. H. W. Severance.
Make into smooth paste, one can devilled ham, one cake cream
cheese, two tablespoons chili sauce, salt and pepper to taste. Spread
on buttered crackers. Bake in hot oven until mixture bubbles and
becomes slightly brown. Mrs. S. Heidenrich. [ 7 ]
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 Beverages '*The best of the wine is the last of the feast. *'
FRUIT PUNCH Make a thin syrup of sixteen quarts water and fifteen
pounds sugar. Add four quarts water; juice of six dozen oranges;
juice of four dozen lemons; two and one-half quarts tea infusion;
three quarts grape juice, or juice extracted from cranberries. Strain.
Chill. Mrs, G. W. Blomquist, FRUIT PUNCH Boil one cup sugar and
two cups water ten minutes. Cool. Add juice four oranges, three
lemons, one large can shredded pineapple. Pour over cracked ice in
punch bowl. Add one large bottle ginger ale, one medium bottle
maraschino cherries when ready to serve. Makes one gallon. Mrs. C.
M. Clarke. FRUIT PUNCH Boil two cups sugar, one cup water for ten
minutes. Add one cup tea infusion, juice five lemons, juice five
oranges, one can grated pineapple. Allow to stand thirty minutes.
Strain. Add enough ice water to make one and one-half gallons of
liquid. Pour over ice in punch bowl. Add two small bottles
maraschino cherries, three jjints ginger ale. Serves fifty. Mrs. Warren
Parson. [ 13 ]
 "30 GROUP" FRUIT PUNCH Mix two gallons Liggett's
concentrated orange juice, juice of two dozen lemons, ten pounds
sugar. Use one-sixth of this mixture to two and one-half gallons of
water. This quantity makes fifteen gallons. Serves approximately two
hundred people. Mrs. H. W. Severance. GRAPE JUICE Remove stems
from one cup whole washed grapes. Put into a quart jar. Add one
cup sugar. Fill jar with boiling water and seal. When ready to use,
this drink will require no dilution and is delicious in combination with
other fruit juices. Mrs. Wyatt A. Miller. BOHEMIAN TEA To six quarts
boiling water, add five teaspoons Orange Pekoe tea, one teaspoon
ground cinnamon, one teaspoon ground cloves, each in cloth bag.
Remove from fire. Allow to stand three minutes. Remove bags. Add
juice of six oranges, juice of three lemons, two pounds sugar. Serve
hot. Mrs. H. C. Boardman. [ 14 ]
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 '77/i elements so mixed that nature might stand up and
say; this is indeed a loaf of bread. " \ TEA BISCUITS Miji one cup
mashed potatoes, two-thirds cup lard, onehalf cup sugar, two cups
flour, one cup sweet milk, one yeast cake dissolved in one-half cup
warm water, two eggs well heaten. Let rise one and one-half hours.
y\dd about four cups flour or enough so dough can be rolled out.
Roll about inch thick. Cut with small cooky cutter. Put in greased
pan. Let rise one or two hours. Mrs. H. E. Bunn. BRAN BREAD Mix
one teaspoon sugar, one cake yeast in one cup warm water. Let
stand until yeast rises to top. Mix two cups bran, four cups flour, two
teaspoons salt, one tablespoon shortening. Combine mixtures. Add
one-half pint warm water. Knead, adding more flour if necessary but
leaving as wet as can be handled. Let rise three hours. Mold into two
loaves. Let rise one hour and bake one hour. Have oven hot when
bread goes in till it begins to brown, then reduce heat. Mrs. Wm.
Hodson. BROWN BREAD Mix two round teaspoons baking soda with
five cups graham flour, one and one-half cups white flour. Add two
tablespoons sugar, two teaspoons salt, one quart sour milk. Bake
one hour in slow oven. Mrs. Chas. Price. [ 19 ]
 COFFEE BREAD Sift one and one-half cups flour, two
teaspoons baking powder, one-half teaspoon salt, three-quarters
teaspoon cinnamon, six tablespoons sugar. Cut in one tablespoon
butter. Add one unbeaten egg, two-thirds cup milk. Stir until smooth.
Place in shallow pan. Cover with mixture of four tablespoons sugar,
two tablespoons flour, one teaspoon cinnamon, one tablespoon
butter. Bake in hot oven 400° 25 min. Mrs. T. O. Menkes. DATE
BREAD Sprinkle one teaspoon soda over one cup chopped dates.
Add three-quarters cup boiling water. Mix two tablespoons melted
butter, three-quarters cup sugar and yolk one egg. Combine. Add
one and three-quarters cups flour, one teaspoon baking powder. Fold
in beaten white. Add one teaspoon vanilla and a little .salt. Bake.
M.\Rv Shaner Wood. DATE AND NUT LOAF Cream four tablespoons
shortening. Add two cups brown or white sugar, two beaten eggs,
three and one-half cups flour, one teaspoon salt, one cup chopped
nuts, floured. Pour two cups boiling water over one package dates
pitted and quartered. Add two teaspoons baking soda. Add to the
above. Beat until smooth. Bake in two buttered bread pans fifty
minutes in moderate oven, increasing heat last ten minutes. Will
keep a week. Mrs. W. C. Carlson. DOUGHNUTS Sift two cups sifted
flour, two teaspoons baking powder, one-half teaspoon cinnamon,
one-half teaspoon salt, three times. Add one-half cup sugar to one
well beaten egg. Add one tablespoon melted butter. Add dry
ingredients alternately with one-half to three-quarters cup milk. Mrs.
E. H. McNeill. GINGER BREAD Mix one-half cup each of sugar,
molasses, cold coffee, butter. Add one egg, one teaspoon cinnamon,
one teaspoon ginger, one teaspoon baking soda, pinch salt, flour to
make medium batter. Mrs. Thornton M. Pratt. [20 }
 100 YEAR OLD GINGER BREAD One-half cup butter, one-
half cup sugar, one egg, one cup molasses, one-half cup boiling
water, two teaspoons soda, pinch salt, spices to taste, three cups
flour. Mary Boynton. SOFT GINGER BREAD Cream one-quarter cup
butter, one-quarter cup sugar. Add one-half cup molasses; one half
cup hot water in which one teaspoon baking soda has been
dissolved ; one and one-quarter cups flour with which one-half
teaspoon ginger and onehalf teaspoon cinnamon have been sifted.
Mrs. W. H. Brown. HEALTH BREAD Mix two cups white flour, two
cups graham flour, two cups bran, one-half cup sugar, one cup
raisins or chopped dates, one-half teaspoon salt. Beat until frothy
two cups sour or buttermilk, two teaspoons soda, one egg, two
tablespoons melted fat, one-half cup mild molasses. Combine two
mixtures. Stir well. Bake one hour in moderate oven. Edith L. Van
Valkenburgh. NUT BREAD Mix thoroughly one cup graham flour ;
two cups white flour ; two cups clabber, or a little less buttennilk ;
two teaspoons baking soda ; one teaspoon baking powder ; one cup
raisins; one cup nuts. Bake very slowly one-half hour, with slightly
more heat for one-half hour longer. Mrs. W. Wilbur Hatfield.
MUFFINS Sift one and one-half cups flour, one-quarter teaspoon salt,
one tablespoon sugar, two and one-half teaspoons baking powder.
Mix in one-quarter cup lard. In separate dish put one egg beaten
and one-half cup milk. Beat this mixture into flour mixture. Pour in
nniffin pans. Bake in hot oven fifteen minutes. Loma B. McDermott.
[21 ]
 BLUEBERRY MUFFINS Mix two scant cups flour, two
teaspoons baking powder, one-half cup sugar, two tablespoons
butter, one-half cup milk, two egg yolks. Add one cup floured
blueberries, two egg whites beaten stiflF. Marian B. Jackson. DATE
MUFFINS Cream two tablespoons fat and two tablespoons sugar.
Add one cup milk, two cups cake flour, one egg, one-half teaspoon
salt, three teaspoons baking powder, one-half cup stoned and
chopped dates. Bake twenty-five to thirty minutes in muffin pans,
375° to 400°. Ethel L. Poyer. POTATO FLOUR MUFFINS To four
beaten egg yolks, add pinch salt, one tablespoon sugar. Fold in four
stiffly beaten egg whites. Fold in onehalf cup white potato flour
sifted twice with one teaspoon baking powder. Add two tablespoons
ice water. Bake in moderate oven fifteen to twenty minutes. Mrs.
Edv^^ard M. Johnson. POPOVERS Beat four eggs with one-half
teaspoon salt. Add alternately two cups milk, two cups flour. Beat
until full of bubbles. Bake in hot buttered muffin pans in hot ov^en.
Mrs. H. C. Olmstead. ICE BOX ROLLS Mix two cups boiling water,
one-half cup sugar, one tablespoon salt, two tablespoons shortening.
Cool to lukewarm. Soften two cakes compressed yeast in one-
quarter cup lukewarm water, add one teaspoon sugar. Stir into first
mixture. Add two beaten eggs, four cups flour. Beat well. Stir in
three or four cups more flour. Do not knead. Place in refrigerator, or
other cold place, five to six hours, at least. Two to three hours
before wishing to bake, make into small rolls. Allow to rise in warm
place. This dough may be kept in refrigerator for a week. Mrs. R. F.
Hendren. [ 22 ]
 ICE BOX ROLLS Dissolve one cake compressed yeast in
little warm water. Melt two tablespoons butter (or lard) in one cup
scalded milk. When lukewarm, add yeast. Add three cups flour sifted
with one tablespoon sugar, two teaspoons salt. Cover and let rise
until very light. Place in refrigerator until about three hours before
desiring to bake. Cut off small portion. Roll in melted butter. Place
three together in muffin pans. Cover. Set in warm place until very
light. Bake fifteen minutes, or until done. Makes about fifteen. Nell
C. Peecher. QUICK ENTIRE WHEAT ROLLS Stir one cup scalded milk,
one-quarter cup butter, onehalf teaspoon salt, one tablespoon sugar
until butter is melted and liquid is lukewarm. Add one cake
compressed yeast dissolved in one-quarter cup lukewarm water. Add
one-half cup entire wheat flour and enough bread flour to make
dough so it can be mixed conveniently with spoon. Mix, cut, turn
dough over and over. Cover. Let rise. When dough is doubled in bulk,
shape into balls. When again light bake twenty-five minutes. Dorothy
M. Middleton. SNIP-DOODLE Blend two tablespoons butter, two-
thirds cup sugar. Add two-thirds cup milk, one egg, one and one-
third cups flour, two teaspoons baking powder, sprinkle with sugar,
cinnamon, Chopped nuts. Bake in quick oven. Edna F. Tompkins.
WAFFLES Sift together two cups flour, four teaspoons baking
powder, one teaspoon salt, one and one-half tablespoons sugar. To
one well beaten egg, add one cup milk, three-quarters cup water.
Combine. Add six tablespoons melted bacon fat, or butter. Mrs. H. C.
Boardman. [ 23 ]
 WAFFLES Mix one and one-half cups flour, one teaspoon
salt, two teaspoons baking powder, one tablespoon sugar. Sift twice.
Add four tablespoons melted butter, one cup milk, two eggs well
beaten. Mix into smooth batter that will pour easily. Ruth J. Menkes.
CLUB WAFFLES Mix two and one-quarter cups sifted pastry flour,
three teaspoons baking powder, one-half teaspoon salt, one
tablespoon sugar. Add one and one-half cups milk, two tablespoons
melted butter, two eggs beaten separately. Beat hard. Cook on hot
waffle iron. Serve with maple syrup, or powdered sugar. Margaret N.
White. TILLIE'S WAFFLES To two well beaten eggs, add four cups
milk, one-half teaspoon salt, two teaspoons baking powder sifted
with flour enough to make smooth batter, two tablespoons butter, or
Crisco. Heat waffle iron well. Mrs. H. B. Gear. ' WAFFLE VARIATIONS
1. Add to two cups flour waffle mixture one cup blueberries slightly
crushed. 2. To two cups flour mixture add more sugar, one cup
drained crushed pineapple. 3. Sprinkle over each quarter of waffle
mixture, chopped walnuts, pecans or almonds. Alice Howe. [ 24 1
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