Rumford home recipes

              FO D
"THE WHOLESOME"
BAKI G POWDER
BEST OF TBE BIGB·GRADE POWDERS.
Pure and Wholesome. It is composed of the genuine Prof.
Horsford's phosphate, pure bicarbonate of soda, the finest starch
and nothing else, thus enriching the food by the added phosphates
of the powder, and in part supplying the deficiency caused by bolt­ing
fine wheat flour.
Perfect Baking Quality. Its action in the dough is thorough,
producing cake, biscuit, muffins, etc., of the finest texture, which
retain their moistness longer than those made with any other
powder.
Rumford contains no alum and gives no bitter or disagreeable
" baking powder" taste to the food.
RUMFORD CHEMICAL WORKS, Providence, R. I.
I prefer Rumford Baking Powder, because of its absolute purity, uniformity
of strength, and the fine and delicate texture of cakes, biscuit, etc., obtained by (
its use. Furthermore, on account of its superior and uniform strength and very
reasonable price, I know its use is most economical.
LILY HAXWORTH WALLACE,
Gold Medalist Graduate of National Training School of Cookery,
LONDON, ENGLAND.
I endorse the Rumford Baking Powder because, after careful study, I believe it
the most healthful and least expensive baking powder to use; and, furthermore, a
baking powder which, even in inexperienced hands, yields uniformly perfNJt results
when directions are carefully followed.
In using Rumford Baking Powder for the first time a housekeeper will notice
some differences: Biscuits have a finer, more even texture, a slight difference in
flavor, more of the flavor 'of the flour and other ingredients used being retained.
The action of Rumford Baking Powder is such that great haste in mixing and
baking is not essential. On the contrary, biscuits allowed to rise five or ten min­utes
before baking are improved in texture.
Finally, no housekeeper can use Rumford Baking Powder without realizing the
saving in money and materials.
MILDRED MADDOCKS.
Lecturer Massachusetts State Board of Agriculture.
The recipes in this book have been carefully adjusted to the use of Rumford
Baking Powder and each recipe is planned to be so explicit as to be of practical
assistance to the inexperienced as well as the experienced housekeeper.
J
S PEC I AL COLL.BCTIONS &: RA RE BOOKS
WALTER CLINTON jACKSON LIBRARY
THE UN!Vf':RSJTY Ot" N O RTH C ARO LINA AT GRF.ENSBO RO
COMPILED BY
FANNIE MERRITT FARMER,
Author of the Boston Cooking School Cook Book.
LILY HAXWORTH WALLACE,
Gold Medalist Graduate of National Training School of Cookery, London.
MILDRED MADDOCKS,
Lecturer Massachusetts State Board of Agriculture.
Good cooking is both an art and a science. Best results are obtained by
exact attention to detail and the use of only pure material.
Rumford Baking Powder represents purity, effectiveness and economy.
FREE for 10 cards from pound cans of Rumford Baking Powder
RUMFORD COMPLETE COOK BOOK
BY LILY HAXWORTH WALLACE
Gold-Medalist Graduate of National Training School of Cookery
LONDON, ENGLAND.
256 pages bound in full Vellum de Luxe cloth and heavy board covers
Contains 50 0 practical and easily understood recipes for preparing and cooking of
meats, fish, poultry, vegetables and food for the sick; instructions for preserving, pick·
ling, the making of ices, beverages, confections, etc.
H.57
GOOD THINGS WILL BE FOUND ON EVERY PAGE.
Send the cards to Rumford Chemical Works, Providence, R. I.
and the.book will be mailed postpaid.
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Rumford Biscuit.
1 quart flour
1 level teaspoon salt
2 rounding teaspoons Rumford
Baking Powder
2 tablespoons butter or lard
Milk or milk and water to
mix, (about 1~ to 2 cups).
Sift well together the flour, salt and baking powder; rub in the
fat as lightly as possible with the fingers, just working it until the
fat is well blended with the flour. Then mix to a very soft dough
with the milk, or milk and water, having this always as cold as possi­ble.
Mix with a flexible knife in preference- to either a spoon or
the hand, as the steel blade of the knife is colder than the spoon, and
also because it cuts and mixes the dough more thoroughly. Turn
the dough onto a well-floured board and roll, or pat it with the
hand until about three-quarters of an inch thick. Cut into biscuit
and lay them, not touching each other, on a baking pan. Bake in
a quick oven twelve or fourteen minutes.
The chief requirements for good biscuit are: 1-a very soft dough,
so soft as to be almost sticky; ,2-very little handling, because much
manipulation destroys their lightness; 3-a very quick oven. If biscuit
are not allowed to touch each other in the pan they will be lighter and
more dt;licate than when placed close together.
Cream Biscuit.
2 cups flour ~ teaspoon salt
1~ teaspoons Rumford 1 teaspoon sugar
Baking Powder 1 rather scant cup thin cream.
Sift together the flour, salt and baking powder into a bowl; add
the sugar and mix as quickly as possible with the cream, making a
light soft dough. Pat or roll very lightly, cut into biscuit, place on
a greased baking-tin, brush over with milk and bake from ten l:o
twelve minutes in a quick oven.
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2 cups rye flour
Yz teaspoon salt
2 teaspoons Rumford
Baking Powder
Rye Biscuit.
2 tablespoons butter
1 small egg
About 1 cup milk.
Sift together flour, salt and baking powder; rub in the butter and
mix to a light dough with the egg and milk. Roll out on a floured
board, cut into biscuit and bake about fifteen minutes ii1 a hot oven.
2 cups flour
Yz teaspoon salt
2 teaspoons Rumford
Baking Powder
Parker House Rolls.
2 tablespoons butter
%cup milk
2 teaspoons sugar.
Mix as for Rumford Biscuit. Roll to one-third inch in thickness,
cut with a round 0r oval cutter, and crease in the centre with the
handle of a case-knife first dipped in flour. Brush one-half with
melted butter and fold over. Put in a pan, one-half inch apart, and
bake in a quick oven fifteen minutes.
2 cups Graham flour
1 cup white flour
Yz teaspoon salt
Quick Graham Rolls.
2 rounding teaspoons Rumford
Baking Powder
2 tablespoons butter or lard
About 1Yz cups milk.
Sift together the flour, salt and baking powder; rub in the fat
and mix to a smooth dough with the mille Flour a board well,
turn out the dough, divide it into small portions and form into rolls
the size and thickness of two fingers. Bake on a flat, greased pan,
brushing the rolls over with softened butter before baking.
1 quart flour
1 teaspoon salt
3 teaspoons Rumford
Baking Powder
1 egg
Puffy Rolls.
1 tablespoon sugar
1Yz cups milk
Melted butter for brushing over
the tops.
Sift together the flour, salt and baking powder; beat the egg and
the sugar together and add them with the milk to the dry ingredi­ents.
Mix to a firm dough, break off portions of it, and mould with
the fingers into rolls, thick in the center but with tapering ends.
Brush over with melted butter and bake in a hot oven. Owing to
the fact that there is no shortening in these rolls, it is better to eat
them while fresh and hot.
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Gluten Muffins.
1 cup Gluten flour 1 teaspoon Rumford
~ teaspoon salt Baking Powder
1 egg 1 scant cup milk.
Sift the flour, salt and baking powder together. Beat the egg,
yolk and white together until very light, add the milk to it and beat
again so as to thoroughly mix them. Add the liquid to the dry
mixture, and mix smoothly, again beating vigorously. Pour into
greased muffin pans and bake in a steady oven twenty minutes.
1 cup flour
1 cup corn meal
1 tablespoon sugar
2 teaspoons Rumford
Baking Powder
Southern Muffins.
Y2 teaspoon salt
1 tablespoon butter or lard
2 eggs
1 cup milk.
Sift together the flour, corn meal, sugar, baki~g powder and salt.
Rub in the butter or lard with the tips of the fingers. Separate the
whites from the yolks of the eggs, beat the yolks until light and add
them, with the milk, to the dry mixture, beating the whole vigorously.
Beat the whites of eggs to a stiff froth and fold them into the batter
at the last moment before baking. Have ready well-greased muffin
rings, fill two-thirds full with the batter, and bake in a moderately
hot oven about fifteen minutes.
Date Nut Gems.
3 cups flour Y2 cup chopped dates
% teaspoon salt Y2 cup chopped nuts
2 teaspoons Rumford 2 eggs
Baking Powder 1Y2 cups milk.
Sift together the flour, salt and baking powder; add the dates
and the nuts, then the well-beaten eggs and the milk and beat until
light and smooth. Bake about twenty-five minutes in a fairly hot
oven, having the gem pans greased and heated before putting in the
batter.
Quick Sally Lunn.
!'4 cup butter !'4 teaspoon salt Yz cup sugar 2 teaspocns Rumford
2 eggs Baking Powder
2 Yz cups flour 1 !'4 cups milk.
Beat the butter and sugar together until light and creamy; add
the eggs well-beaten, then the flour, salt and baking powder all
passed together through a sieve. Add the milk gradually so as to
form a batter about as stiff as cake batter. Bake in a large, shallow,
greased pan which is hissing hot, and serve as soon as cooked, with
plenty of butter.
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2 cups flour
Yz teaspoon salt
3 teaspoons Rumford
Baking Powder
Potato Puffs.
2 tablespoons lard
2 tablespoons sugar
1 cup mashed potato
2 eggs
About% cup milk.
Sift together the flour, salt and baking powder. Rub in the lard
with the tips of the fingers, add the sugar and mashed potato, and
mix to a light do.ugh with the eggs and milk. Form into rolls or
small round cakes and lay on a greased baking sheet a little distance
apart. Brush over with milk in which a teaspoonful of sugar has
been melted, and bake golden brown.
1 Yz cups flour
Yz teaspoon salt
1 Yz teaspoons Rumford
Baking Powder
Bubbles.
2 eggs
1!1 cups milk
1 tablespoon butter.
Sift together the flour, salt and baking powder; add the yolks
of the eggs and part of the milk. Beat well, and when perfectly
smooth, add the remainder of the milk, and lastly the butter (melted)
and the whites of the eggs beaten to a stiff froth. Have ready small
iron gem pans, well-greased and hissing hot; partly fill them with the
batter and bake in a moderate oven until very light. They will take
about twenty-five minutes to bake.
Potato Waffles.
1 cup flour 2 cups cooked potato
1 teaspoon salt 3 eggs
2 teaspoons Rumford 1 cup milk
Baking Powder 1 tablespoon melted butter.
Sift together the flour, salt and baking powder; add the potato
either grated or passed through a sieve. Beat the yolks of the eggs
until light, add the milk to them and use to moisten the dry ingredi­ents,
beating thoroughly so as to form a perfectly smooth batter.
Melt and add the butter and, last of all, fold in the stiffly-beaten
whites of the eggs. Bake in hot, greased waffle-irons and serve with
butter and sugar, or butter and syrup.
Yz cup butter
% cup sifted sugar
2 eggs
Snow Flake Cakes.
2 cups cornstarch
1 level teaspoon Rumford
Baking Powder
~ teaspoon salt.
Cream the butter and sugar together until very light; add the
eggs lightly-beaten, yolks and whites together; sift and add the
cornstarch, baking powder and salt. Beat lightly and drop by table­spoonfuls
into very small, well-greased individual tins. Bake in a
moderate oven from eight to ten minutes.
5
}'2 cup butter
1 cup sugar
2 eggs
%cup milk
Chocolate Cream Cake.
1 teaspoon vanilla flavoring
1Yz cups flour
1Yz teaspoons Rumford
Baking Powder
Pinch of salt.
· Cream the butter and sugar together; add the well-beaten eggs,
then the milk and flavoring, and lastly the dry ingredients sifted
together. Beat well, turn into layer cake pans which have been
previously greased, or lined with greased paper, and bake twenty to
twenty-five minutes. ·
Chocolate Cream Fillz"ng.
2 cups cream Yz teaspoon vanilla flavoring
3 tablespoons sugar 1 square melted chocolate.
Measure the cream before whipping, then beat it as stiffly as
possible, add the sugar, flavoring and melted chocolate, stirring all
lightly together. When the layers of cake are cool, place this filling
between and on top. Serve as soon as possible after filling, so that
the cream may not soak into the cake.
Old-fashioned Sponge Cake.
10 eggs 1 teaspoon of any desired flavoring
2 cups fine granulated sugar 1 ~ cups flour.
Separate the whites from the yolks of the eggs and beat the yolks
with the sugar till they are thick and ropy. Next, beat the whites
till stiff and add them with the flavoring. As soon as mixed fold in
the flour very gently, mixing just enough to blend it with the other
ingredients. Butter a deep cake pan and sprinkle with flour, shaking
off all that does not cling to the pan. Pour the cake batter into the
pan, filling it not more than two-thirds, and bake in a moderately
quick oven about three-quarters of an hour.
White Cake.
1 cup butter ~ teaspoon salt
2 cups pulverized sugar 2 teaspoons Rumford
1 cup milk Baking Powder
2 cups flour 7 egg whites.
Beat the butter and sugar to a cream; add the milk, then the
flour, salt and baking powder sifted together; fold in very gently
the stiffly-beaten whites of the eggs and turn into a greased pan.
Bake in a moderate oven about three-quarters of an hour.
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Yz cup butter
% cup fine granulated sugar
3 eggs
1 cup flour
Genoa Cake.
Pinch of salt
1 level teaspoon Rumford
Baking Powder
Apricot jam
Chocolate frosting.
Soften the butter a little, then beat it with the sugar until light
and creamy. Beat the eggs lightly, yolks and whites together, and
add them gradually to the first mixture. Pass the flour, salt and
baking powder twice through a sifter, add to the first mixture and
beat until well blended. Pour the batter into a cake pan which has
been lined with greased paper, and bake in a moderate oven about
fifteen minutes. Turn out, upside down, and remove the paper.
When the cake is cold, spread with apricot jam, which will spread
more easily if . it is warmed a little, then with chocolate frosting.
Cut into squares or into any fancy shapes preferred.
2 cups flour
Yz teaspoon salt
2 teaspoons Rumford
Baking Powder
1 teaspoon mixed spices
Bread Crumb Cake.
Yz cup butter
%cup sugar
2 cups sifted bread crumbs
1 cup Sultana Raisins
2 eggs
About 1 cup milk.
Sift together the flour, salt, baking powder and spices; rub the
butter into them lightly with the fingers, add the sugar, bread crumbs
and raisins, having cleaned the latter by rubbing them in a cloth with
a tablespoon of flour. Beat the eggs and add them with the milk so
as to form a light dough. The exact quantity of milk cannot be
given, as it depends largely on the dryness or moisture of the bread
crumbs. The dough should be soft enough, however, to drop readi­ly
when a little is lifted in the mixing spoon. Bake in a greased pan,
in a moderate oven, about three-quarters of an hour.
Yz cup butter
2 scant cups sugar
3 eggs
Grated rind of 1 lemon
1 cup milk
Lemon Cake.
3 cups flour
Yz teaspoon salt
2 rounding teaspoons Rumford
Baking Powder.
Beat the butter with half the sugar; add gradually the remainder
of the sugar together with the well-beaten eggs. Next, put in the
gratedlemon rind, then the milk, and lastly the flour sifted with the
salt and baking powder. Bake about forty minutes in a moderate
oven, and cover with lemon frosting.
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Sweet Hearts.
1 cup butter Yz teaspoon vanilla extract
2 cups sugar 3 cups flour
4 eggs Pinch of salt
Yz teaspoon Rose Water 2 teaspoons Rumford Baking Powder.
Beat the butter and sugar together until light; add the eggs well
beaten, then the flavorings. Sift flour, salt and baking powder twice
and add to the first mixture, beating vigorously. Bake in small,
heart-shaped tins and cover with a delicate pink frosting.
Cocoanut Cream Cookies.
2 eggs
1 cup sugar
1 cup thick cream
3 cups flour
Yz cup shredded cocoanut 3 teaspoons Rumford Baking Powder
1 teaspoon salt.
Beat eggs until light, add sugar gradually, cocoanut, cream, and
flour mixed and sifted with the salt and baking powder. Chill, toss
on a floured board, pat and roll one-half inch thick. Sprinkle with
cocoanut, roll one.:fourth in~h. thick, and shape with a small round
cutter, first dipped in flour. Bake on a buttered sheet.
Date Nut Cakes.
3 eggs
1 cup fine granulated sugar
Yz cup shelled and chopped pecan
nut meats
Yz cup stoned chopped dates
1 cup flour
Small pinch of salt
1 scant teaspoon Rumford Baking
Powder.
Separate the whites from the yolks of the eggs, beat the yolks with
the sugar until thick and light, add the nuts and dates, then the flour,
salt and baking powder sifted together. Fold in the whites of the
eggs after they have been beaten to a stiff froth. Drop by spoon­fuls
into very small pans which have been greased and dusted with
fine sugar. Bake about eight minutes, and turn out of the tins as
soon as they come from the oven.
Spanish Cookies.
1 cup butter
1 cup sugar
2 eggs
1 teaspoon crushed cardamom seeds
1 teaspoon ground cinnamon
~ teaspoon ground cloves
~ teaspoon salt
Enough flour to make a dough
(About 2 cups.)
Beat the butter and sugar together until very light; add the eggs
well beaten, yolks and whites together, next put in the cardamom
seeds, and lastly the spices, salt and flour thoroughly sifted together.
A little more or less flour may be needed, according to the size of
the eggs, so it is well to measure the flour scantily at first. Roll out
about a third of an inch thick, cut into rounds and bake on greased
tins, allowing room for the cookies to spread. While still warm,
sprinkle with a little sugar and cinnamon sifted together.
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Holly Wreaths.
Yz cup butter 1 teaspoon Rumford Baking Powder
% cup sugar ~ grated nutmeg
2 eggs ~ cup milk
1~ cups flour Pistachio Nuts
Small pinch of salt Small red candies.
Beat the butter and sugar together until light and creamy; add the
yolks of both eggs and the white of one; sift the flour, salt, bak­ing
powder and nutmeg together, and add to the first mixture
alternately with the milk. Roll out the dough and cut into rings
with a doughnut cutter . . Beat the remaining white of egg slightly
and brush over the tops of the wreaths. Sprinkle with the pistachio
nuts, blanched and chopped, and put a few of the candies here and
there, in bunches of three, so as to simulate berries. Bake a light
brown, having the oven only moderately hot.
Golden Jumbles.
~2 cup butter
Yz cup fine granulated sugar
1 whole egg and 1 extra yolk
Grated rind and half the juice of an
2 cups sifted flour
~ teaspoon salt
2 level teaspoons Rumford
Baking Powder.
orange
Beat the butter and sugar lightly together; add the egg, then the
orange rind and juice, and lastly the dry ingredients sifted together.
Pass the batter through a forcing bag shaping into rings or into the
form of the letter S; sprinkle lightly with sugar and bake eight to
ten minutes in a moderate oven.
2 eggs
1 cup milk
1 tablespoon melted butter
2 cups flour
German Crullers.
~ teaspoon salt
Yz teaspoon cinnamon or nutmeg
2 teaspoons Rumford
Baking Powder
1 cup sugar.
Beat the eggs till light and mix them with the milk and butter.
Sift together the flour, salt, spice and baking powder; add the sugar
and blend the two mixtures. Roll out, cut into rings and fry in hot
fat till golden brown. Drain ·well and dust with sugar.
h cup butter
1 cup molasses
Brandy Wafers.
}4 cup sugar
1 cup flour
1 teaspoon ground ginger.
Melt the butter and add the molasses, slightly warmed, then the
sugar, flour and ginger sifted together. Mix well and drop by spoon­fuls,
some distance apart, on well greased tins. Bake in a moderate
oven about ten minutes. Remove from the pans before they become
too cool.
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1Yz cups flour
11 teaspoon salt
1 rounding teaspoon Rumford
Baking Powder
Sultana Loaf.
2 tablespoons butter
%cup sugar
Yz cup Sultana Raisins
1 egg
%cup milk.
Sift together the flour, salt and baking powder; rub in· the butter
with the fingers and add the sugar and the raisins, the latter having
been cleansed by rubbing them in a cloth with a tablespoonful of
flour. Beat and add the egg, and mix to a light dough with the
milk. Turn into a loaf cake pan, let it stand ten minutes, then bake
in a rather slow oven. This bread can be eaten hot, or cut in thin
slices and buttered when cold.
2 eggs
Yz cup butter
2 cups flour
Steamed Puffs.
Yz cup sugar
3 teaspoons Rumford
Baking Powder
1 cup milk.
Butter cups, put three half peaches, or that quantity of any fruit,
in each cup, then half fill with a batter made with the above ingredi­ents,
and steam forty minutes. Serve with cream and sugar or
whipped cream. More flour may be needed as the batter must be
very thick. Preserved apricots are very nice in the place of the
peaches. One-half of this recipe mab~s four or five puffs.
Nut Bread.
4 cups flour 1 cup sugar
4 teaspoons Rumford 1 cup broken nut meats
Baking Powder 1 egg
1 teaspoon salt 2 cups milk.
Pass the flour, baking powder and salt twice through a sieve; add
the sugar and the nuts, the latter broken into small pieces but not
finely chopped. Beat the egg until light, yolk and white together,
and add it with the milk to the dry ingredients so as to form a light
dough. Shape into two loaves, place in greased baking-pans, let
them stand half an hour, then bake in a moderate oven from half to
three-quarters of an hour.
Soft Sugar Gingerbread.
2 eggs 1Yz teaspoons ginger
1 cup sugar 3 teaspoons Rumford
1% cups flour Baking Powder
Yz teaspoon salt % cup thin cream.
Beat eggs until light, and add sugar gradually. Mix and sift dry
ingredients, and add alternately with cream to first mixture. Turn
into a buttered cake pan, and bake thirty minutes in a moderate oven.
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• Yz cup milk
Snow Balls.
2 ~ cups flour
3Yz teaspoons Rumford
Baking Powder
I Whites of four eggs.
Cream the butter, add sugar gradually, then the milk, alternately
with the flour which has been mixed and sifted with the baking pow­der;
then add the whites of eggs beaten stiff. Steam thirty-five
minutes in buttered cups; serve with preserved fruit, quince marma­lade,
or strawberry sauce.
Waffles.
1% cups flour 1 cup milk
3 teaspoons Rumford Yolks of two eggs
Baking Powder Whites of two eggs
Yz teaspoon salt 1 tablespoon melted butter.
Mix and sift dry ingredients; add milk gradually, yolks of eggs
well beaten, butter, and whites of eggs beaten stiff; cook on a greased,
hot waffle iron. Serve with maple syrup.
4 tablespoons butter
1 cup sugar
1 egg
!1( teaspoon salt
Glories.
Yz teaspoon ground cinnamon
2 teaspoons Rumford
Baking Powder
2 Yz cups flour
1 cup milk.
Beat the butter and sugar together until light and creamy; add the
egg, then the salt, cinnamon, baking powder and flour, all well sifted
together; add the milk alternately with the dry ingredients to form
a dough soft enough to be easily handled but stiff enough to keep its
shape. Roll between the palms of the hands into very small balls,
drop these in · a pan containing plenty of smoking-hot fat, cook
golden brown and cool. When cool, roll in boiled frosting, then in
a mixture of finely-chopped nut meats and seeded raisins.
Cottage Pudding.
~ cup butter 3 teaspoons Rumford
Yz cup sugar Baking Powder
1 egg Yz teaspoon salt
2 cups flour 1 cup milk.
Cream the butter, add sugar gradually, and egg well beaten; mix
and sift flour, baking powder and salt; add alternately with milk to
first mixture; turn into buttered cake-pan; bake thirty-five minutes.
Serve with Vanilla or Hard Sauce.
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Yz cup sugar
2Yz cups flour
3Yz teaspoons Rumford
Baking Powder
Harvard Pudding.
Y,4 teaspoon salt
!1 cup butter
1 egg
1 cup milk.
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Mix and sift dry ingredients and work in butter with tips of fingers;
beat egg, add milk, and combine mixtu·res; turn into buttered mould,
cover, and steam two hours; serve with warm apple sauce and Hard
Sauce.
Apple Sauce.
Pick over and wash dried apples, soak over night in cold water to
cover; cook until soft; sweeten, and flavor with lemon juice.
Turkish Salad.
1 green pepper 1 cup diced apples
1 cup shaved cabbage Yz cup English Walnuts, chopped
1 cup chopped celery coarsely
A few white grapes cut into halves and seeded.
Remove the seeds and white fibre from the pepper, shave it finely
and add to the other ingredients prepared as indicated. Chill
thoroughly, dress with mayonnaise and serve on lettuce leaves, 6n
individual plates; garnish with rings of peppers and celery tips.
Crab Meat Salad.
1 pint crab meat Salt and paprika
2 stalks celery Mayonnaise Dressing.
Either fresh crab meat or the canned Japanese crab meat can be
used. Pick over carefully to free it from all particles of shell, then
mix with the celery which should be crisp and cut into small pieces.
Season to taste with the salt and paprika. Dish on a bed of lettuce;
garnish, if desired, with strips of either red or green peppers or
slices of pickled beets cut into fancy shapes.
Omelet Souffle.
6 eggs A pinch of salt
Yz cup sugar Yz teaspoon any desired flavoring.
Separate the whites and yolks of the eggs and beat the whites to
a stiff froth; add the sugar and salt to the yolks and beat till thick.
Mix the whites and yolks lightly together and add the flavoring;
turn into a buttered souffle or pudding-dish, and bake in a hot oven .
from twelve to fourteen minutes. Serve, as soon as set, in the
dish in which it was cooked. Do not keep the souffle waiting before
serving, as it very quickly falls.
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Boiling salted water
Poached or Dropped Eggs.
2 eggs
Butter~d toast.
Have the water boiling in a shallow pan-a frying pan is good,­salt
it lightly and drop in the eggs, one at a time, having previously
broken them into a cup to see that they are fresh. Cook till the
whites are just set, then l_ift from the water with a skimmer and place
on the hot buttered toast. ..
An excellent method of insuring the good shape of the eggs is
to grease a muffin ring for each egg to be cooked, and placed in the
pan. Drop the egg into the ring which can be easily removed when
the cooking is completed.
Potato and Egg Salad.
3 eggs French dressing
3 medium-sized potatoes Salt and pepper to taste.
Hard cook the eggs, remove shells, and chop finely, using a silver
knife to prevent the eggs being discolored. Boil the potatoes, cut
into dice while hot and mix with the eggs. Then add the dressing,
and season with salt and pepper. Serve very cold on a bed of water
cress.
French Dressing.
~ teaspoon salt 1 teaspoon mixed mustard, if liked
~ teaspoon paprika or pepper 4 tablespoons olive oil
lYz tablespoons vinegar.
Mix the salt and pepper in a shallow dish or saucer; add the
mustard, if it is to be used, and pour in the oil. Stir well to mix
with the seasonings and add the vinegar, a little at a time, beating
the mixture with a fork continuously. Serve as soon as mixed.
1 large pineapple
~ pound shelled almonds
~ pound shelled filberts
Fruit and Nut Salad.
Lettuce
Cream, or mayonnaise dressing
1 dozen maraschino cherries.
Remove the rind and the eyes from the pineapple and cut the
flesh into small pieces, rejecting the hard core. Blanch the nuts by
pouring boiling water over them and allowing them to stand a few
:
1
minutes, when the skins can be easily removed. ·Chop finely and
Li add to the pineapple. Pile in little heaps on lettuce leaves, cover with the dce,ing and decocate wi: chmie,.
Cream Dressing.
Yz teaspoon salt 2 tablespoons butter
1 teaspoon flour 2 egg yolks
1 tablespoon sugar % cup cream
1 teaspoon mustard !---4 cup vinegar.
Mix the dry ingredients with the butter; add the yolks of the
eggs, then the cream and, lastly, the vinegar, and cook over hot
water until it thickens. Strain, if necessary, and chill.
4 oranges
2 tablespoons sugar
Orange Mint Salad.
1 tablespoon sherry
2 tablespoons finely-chopped mint
1 tablespoon lemon juice.
Peel the oranges and divide the fruit into small pieces, removing
as much as possible of the connecting fibre and skin. Add the
sugar and the sherry (white grape juice may be substituted for the
sherry if preferred) and let the fruit stand an hour in a cool place to
marinate. Just before serving sprinkle in the chopped mint, add the
lemon juice and serve the salad in small sherbet glasses.
Orange and Banana Salad.
3 oranges 3 bananas
A little grated cocoanut.
Peel and cut up the oranges, removing the seeds and as much of
the connecting fibre as possible. Peel, scrape, and cut up the bananas
and add to the oranges. Sprinkle in the cocoanut and set the fruit
aside to chill while the dressing is being made.
Juice of two oranges
1 tablespoon lemon juice
For the dressz"ng.
Yz cup sugar
Whites of two eggs
YJ cup sherry.
Place all the ingredients except the wine together in the inner
vessel of a double boiler, or in a bowl set into a saucepan containing
boiling water. Cook until the mixture thickens, then strain, cool,
and add the wine. When cold pour over the fruit previously pre­pared,
and serve with small wafers as a dessert.
2 cups soft bread crumbs
4 tablespoons sugar
Dresden Dessert.
2 squares of chocolate, grated
A pinch of salt
Cream.
Mix together all ingredients except the cream, place in a baking
dish and set in a moderately hot oven just long enough to liquefy
the chocolate. Serve in small dishes or sherbet glasses, topping the
whole with sweetened whipped cream.
14
Green Corn and Cheese Souffle.
1 tablespoon minced peppers 1 cup corn
2 tablespoons butter · 1 cup grated cheese
3 tablespoons flour Salt and pepper
1 Yz cups milk 3 eggs.
Cook the peppers in the butter for two minutes; add the flour,
and, as soon as smoothly blended, the milk, adding this slowly, and
stirring constantly until boiling point is reached. Remove from the
fire, add the corn and cheese, also the salt and pepper, and the yolks
of the eggs lightly beaten. Last of all fold in the whites of the eggs
beaten to a stiff froth. Bake in a souffle dish or in small individual
ramekins. If cooked all in one dish, about forty minutes will be
required for the baking, but when cooked individually this time can
be much reduced.
6 greening apples
2 cups sugar
Crystal Apples.
Yz cup water
Rind of one lemon
Crushed nut meats.
Pare, core and slice the apples and steam them just until tender
but not at all broken. In the meantime, make a heavy syrup with
the sugar and water cooked together with the lemon rind. Place
the slices of apple carefully in the syrup and cook very slowly until
almost transparent. Chill, and serve in a glass dish with the crushed
nut meats sprinkled over them.
6 firm cooking apples
Yz cup seeded raisins
Halloween Apples.
Yz cup chopped nuts
1 cup sugar
Yz cup water.
Pare and core the apples, mix the raisins and nuts together and
fill the cavities in the apples, from which the cores were removed,
with the mixture. Make a syrup with the sugar and water and pour
this round the apples in a baking dish. Bake slowly, basting the
fruit with the syrup while cooking. Serve cold with or without
whipped cream.
Pineapple Pleasure.
1 Yz tablespoons granulated gelatine
2 tablespoons cold milk
1 cup shredded pineapple
Yz cup sugar
2 cups boiled rice %cup whipped cream
Maraschino Cherries
Soften the gelatine in the cold milk, then set over hot water until
liquefied. Blend together the rice, pineapple and sugar; add the
softened gelatine to the cream, then pour this into the other ingred­ients.
Turn into a mould to set, and at serving time unmould and
garnish with the cherries.
15
Will a fireless cooker save time and money? A fireless cookstove will save
a goodly sum, if gas is the fuel used; with careful management it will result
in some, though not so much, saving when a coal range is used, because the
latter need not be "rushed."
Food must be just as carefully prepared for the cooker, as for the range,
so the saving in labor is not so marked as the fact that, that labor can practi­cally
all be accomplished at one time,-in the morning, for instance.
Some housekeepers have been disappointed in their cookers, because they
would not keep food "piping" hot twelve or fourteen hours. Fireless cookers
which are to be used, with radiators, as an oven, are now equipped with some
provision for the escape of an excess of steam, which otherwise might cause
an explosion. Partly for this reason cookers hold a serving temperature
(from 145 to 155 degrees Fahrenheit) only eight hours, and that when the
compartment is practically full.
The oven of the fireless cooker is hot enough for baking for three hours if
soapstone heaters are used, while if metal heaters are used, the oven is hot
enough only one-and-one-half hours. The metal radiators heat more quickly
requiring less gas than the soapstone radiators, so it is economy to have both
kinds, using metal ones for all cooking requiring less than one-and-one-half
hours time.
Within these limitations a fireless cooker is a very efficient apparatus and
can be made a very willing servant. You can use practically any recipe in a
fireless cooker, once you have become familiar with its working.
Heat the radiators over gas or on a bed of coals in the range or furnace.
A blue flame kerosene stove can also be used, with economy.
Test the radiators with a thermometer which is made for the purpose; or
with bits of thick white paper (when it turns brown it is hot enough for bak­ing;
when it c~ars a little, it is hot enough for roasting), or test them, using
a time basis, as fifteen minutes over a gas burner, (not the giant size), is
approximately enough for baking and twenty minutes for roasting.
If the radiator is used for stewing, bring the kettle contents to a boil, then
place on the radiator while heating and when it boils again all is ready to go
into the cooker.
Close all kettles tight before packing in the cooker.
16
CEREALS.
Do not use radiators for cooking cereals. Cook the package cereals in the
proportions that follow directions on the packages. Measure the water into
the cooker kettle and when just boiling remove from fire and stir in slowly the
dry cereal, avoiding lumps; then cook five minutes if rolled oats or Quaker
oats and three minutes for wheatlet, cream of wheat and all fine preparations.
Cover and pack in the cooker for six hours or over night. Cook enough
cereal at one time to fill the cooker kettle. It can be reheated.
Cracked Wheat.
Use one cup to four-and-one-half cups of water and two level teaspoons of
salt. Boil thirty minutes and place in cooker over night.
Hominy.
Use one cup of fine hominy, four-and-one-half cups of water, two level tea­spoons
of salt. Boil thirty minutes then set in cooker over night.
Old Fashioned Oat Meal.
Use one cup of oat meal, five cups of water, one-and-one-half level teas­poons
of salt. Boil twenty minutes and place in cooker over night.
Roast Beef.
Use any cut preferred. If sirloin or rib, the roast must be boned. Place
raw in the cooker kettle with a thin layer of beef suet on top. Do not
dredge with flour or add any water or salt. Heat two soapstones for twenty
minutes over a gas burner if a five pound roast, twenty-five minutes for six
or seven pounds. Put one radiator in the cooker, then the kettle directly on
top and suspend the second radiator on the rack to form a cover to the kettle.
Potatoes may be halved, peeled, wiped dry and cooked at the same time,
and if room, another vegetable may be included. Allow the same time in
the cooker that would be necessary in an oven. Inexpensive cuts can be
made fairly tender when cooked in this way.
Fricassee of Chicken with Vegetables.
Cut up a fowl after cleaning and singeing. Roll each piece in flour and
brown in a spider, using the melted fat from the chicken. When well browned,
pack into the cooker kettle with one cup of water (rinse out the spider with
this), add six potatoes peeled and cut in halves, a shredded green pepper if
you like the flavor, one teaspoon of salt and a pinch of pepper. On top of
all place six peeled onions. Cover the kettle and boil for five minutes, then
pack into the cooker, setting the kettle on one heated soapstone plate, and
leave for two or three hours.
17
Boiled Ham.
Soak a ten pound ham over night. Scrape and clean carefully. Place in
the cooker kettle with fresh cold water to cover. Bring to a boil. If the ham
is very salt throw away this water and begin again with fresh water. If not,
boil for forty-five minutes, then add enough boiling water with a tablespoon of
vinegar to fill the kettle and set in cooker without radiator ten ho.urs or all
day, but do not leave over night, if packed away in the morning. Before
serving remove skin and, if liked, cover with a paste made with three table­spoons
of sugar, one tablespoon of made mustard and enough vinegar to
moisten. Stick in one dozen cloves and brown in an oven or under the broil­ing
flame. Or the ham may be cooked between two hot radiators for six
hours after bringing to a boil.
Brown Bread.
Use any brown bread recipe, and fill buttered baking powder tins two-thirds
full. Place these on a rack in the cooker kettle that has cold water up to the
rack. Bring to a boil, cover tightly and set in cooker over one hot radiator;
cook six hours. Brown bread may also be baked between two hot radiators.
Allow two hours for this, and use soapstone radiators.
Baked Beans.
Choose the small California beans. Wash one pint and soak over night.
Drain and place in cooker kettle with one quart of fresh water and one-fourth
teaspoon of baking soda. Simmer gently for twenty minutes. Select a round
casserole of a diameter and height which will allow of packing it in the cooker
between two soapstone radiators. One of these may rest directly on the
uncovered casserole. Put the beans in the casserole with one third cup
molasses, one-half teaspoon dry mustard and one teaspoon salt all rubbed
together until smooth. Remove rind from one-fourth pound salt pork and cut
gashes one-half inch deep. Bury the pork in the beans and boil two or three
minutes then pack in the cooker, setting the casserole directly on one hot
plate and covering with the second one. Heat these thirty minutes over the
gas flame. Cook all day or eight hours and the beans will be ready to serve.
These beans may be cooked in the cooker kettle but will lack the browned
appetizing appearance characteristic of Boston baked beans.
Royal Soup.
Place a cleaned but unjointed fowl in a kettle of cold water; boil ten min­utes,
and then cover and set in cooker, over one heated soapstone radiator,
for six hours or over night. Remove the chicken and to the stock add one
dozen tiny onions or two large ones sliced, two diced carrots, one diced turnip,
one cup of peas, two bay leaves, salt and pepper. Reheat the radiator, bring
soup to a boil and repack for a luncheon soup. Do not strain, but serve with
grated cheese and buttered toast. Any vegetables available may be substi­tuted.
The chicken meat may be used later.
18
Breads.
Use any recipe for bread and bake in the cooker between two radiators.
Mold the loaf to fit the cooker kettle, otherwise it is not especially economical
to bake it in the cooker. Raise the cooker lid after the first fifteen minutes
to allow the escape of extra steam. Bake one-and-one-fourth hours using
soapstone plates heated twenty-five minutes over gas. The texture and crust
of bread thus baked, are both an improvement over the oven-baked. Biscuits
may be baked in the same way, save that the stones must be heated thirty I
minutes. Metal plates may be used for biscuits and will need only twenty ,1 ._
minutes heating. They are not so satisfactory for bread. Allow same time
for biscuit as you would if baked in the oven.
Sponge Cake.
Use any recipe for the batter, place in a ring mold, between two metal
radiators heated fifteen minutes over gas. Do not set the pan directly on the
hot radiator. A few nails, heated when the plate is, will serve if you have no
wire. Put the second hot radiator directly on top of the pan; the center
cylinder will form a rest for it. Open the cooker quickly after first fifteen
minutes to allow escape of steam, and bake forty-five minutes if a large cake,
thirty minutes if a small one.
Fruit Cake.
Use any recipe and place in round pans, or use the shallowest cooker ket­tle.
Bake between two soapstone radiators heated twenty minutes, for two
hours. Open the cooker after the first fifteen minutes to allow the extra
steam to escape. Fruit cake thus baked, has something of the old "brick­oven"
flavor.
19
Casserole cookery is popular because: It makes possible the cooking in an
appetizing form of the cheaper meats and fish ; because casseroled dishes
may be tucked into a slow oven, or a fireless cooker, and promptly forgotten
until serving time; and, finally, because the casserole as a serving dish is so
attractive in its chubby earthenware plainness of outline, that food served from
it takes on added flavor.
Casseroles may be purchased in all sizes and at all prices. An economical
set to purchase, if much casserole cooking is to be done, consists of a large
oval casserole capable of holding a fowl; a round shallow casserole; one-half
dozen of individual size for reheating left-overs; and a deep, round marmite
pot, for soups and stews.
A few precautions will lengthen the life and usefulness of the casseroles :­Never
place them on the stove or in the oven without water or fat. If full
or partly full do not place roughly on a metal surface. And use an asbestos
mat beneath casseroles when cooking on top of stove. The simmering burner
will furnish ample heat for a casserole after the contents have once been heated.
Casserole cooking is most satisfactory from the economy standpoint, when
used with a coal range, or with a fireless cooker when gas is used. With gas
alone, too much oven time is often necessary for economy.
Flank Steak.
Choose a flank steak, or one cut from the under round. It should be cut
one-and-one-half inches thick, weighing about three pounds. Place in the
casserole and cover two inches thick with onions sliced and well seasoned
with salt and pepper. Finally, cover all with the thinnest slices of salt pork
and add one cup of water. Cover closely and bake in a slow oven, or fireless
cooker, all the afternoon. Just before serving the cover may be removed to
brown the top, if desired. Serve from the casserole.
Casserole of Lamb.
For this, use slices from the leg, or from the neck. Be especially careful
to remove all fat as lamb fat is much too strong in flavor to use in casserole
cooking. Brown the meat, after flouring, in a spider. Arrange a bed of
vegetables in a casserole, using carrots and parsnips, with green peppers, if
liked. Place the browned meat on this and sprinkle with celery and finely
chopped onion. Add salt and pepper with one cup of water. Cook three
hours slowly, or all the afternoon.
20
Veal Paprika.
Use three pounds of neck of veal. Cut in good sized pieces. Place in a
spider one tablespoon of fat, add two onions sliced, and make the whole pink
with paprika. Use this generously. Cook until the onions are browned, then
add the meat, well floured, and cook until well browned. Put the whole into
a casserole with one-and-one-half cups of water and a little salt. Bake all the
afternoon in a slow oven and serve with spaghetti, boiled, and seasoned only
with butter, pepper and salt.
Eggs in Baked Potatoes.
Scrub and bake six potatoes. Cut the tops lengthwise of the potatoes.
Mash and season. Use plenty of milk, butter, salt, paprika and the merest
suspicion of nutmeg. Half fill the shells and place each potato half in an
individual casserole. Break a fresh egg into each case, cover with grated
cheese and buttered crumbs and bake in a moderate oven until the eggs are
set and the crumbs brown. If the oven is very hot, set the casseroles in a pan
of water as you would custards.
Casseroled Oyster Pies.
Brown a minced onion in two tablespoons of hot fat, add three tablespoons
of flour, stir till blended, then add one-half pint of water. Cook until thick­ened,
add one pint of oysters with their liquor and season with paprika, salt
and one teaspoon of kitchen bouquet. Remove at once from fire. L~ne
individual casseroles with plain pastry, and bake. Cool slightly, fill with oys­ter
filling and cover with a lattice of the paste. Brown in a quick oven and
serve very hot. These are delicious and as the cases may be made and baked
in the morning, are not difficult to serve for a company supper.
Vegetables en Casserole.
Place a iayer of firm ripe tomatoes in the bottom of the casserole. Peel
them and cut in quarters or halves if very small. Next place a layer of mild
onions, or use the small button onions. The next layer is one of potatoes cut
in slices with chopped parsley and a shredded green or ripe, red pepper
sprinkled on top. Repeat the layers until the casserole is full, then add meat
stock to just cover. Use one cup of water to which a teaspoon of beef extract
is added, if you have no stock on hand. Bake in a slow oven one or two hours.
Rice with Bacon.
Boil one cup of rice in plenty of boiling salted water, for fifteen or twenty
minutes. Drain in a collander, and wash a number of times under the faucet,
as most rice is .still polished with talc. This method of cooking will remove it,
while washing the rice when raw only causes it to stick more closely. When
thoroughly washed, place in a round casserole with one-fourth cup of hot
water, sprinkle the top with paprika and then cover with the thinnest possible
slices of mild-cured bacon. Cover, and bake thirty minutes, or longer in a
very slow oven. Uncover at the last that the bacon may be crisp brown.
This is most satisfactory as a luncheon or supper dish. '
21
Carrots with Celery.
Dice two cups of cold cooked carrots and two cups of cooked celery.
Make a cream sauce with four tablespoons of butter, three tablespoons of flour
and one-and-one-half cup~ of milk. Cook, stirring all the time until blended
and thickened. Place the vegetables in a casserole, pour the sauce over and
season with salt, paprika and a grating of onion. Cover with buttered crumbs
and bake one-half hour in a moderate oven.
Hungarian Goulash.
Purchase one-half pound of neck of veal, without bone, one-half pound of
neck of lamb or mutton and one-half pound of lean fresh pork. Remove all
fat, especially from lamb, and cut the meat in good sized serving pieces.
Put two tablespoons of fat in the casserole and place over a slow fire. When
hot add two large onions, sliced, salt and enough paprika to make quite red.
Cook, stirring continually, until onions are faintly yellowed but not brown.
Add the meat and brown thoroughly, then just cover with boiling water and
let simmer one hour, or bake in a slow oven two hours. Beef, veal and pork
also make an acceptable goulash, but the beef should be started two hours
before the other meats as beef requires a longer time to become tender.
Mexican Rice.
Wash one-half cup of rice and dry thoroughly. Place three tablespoons of
shortenmg in a casserole and when hot add the rice. It must be dry or it
will snap and possibly burn the cook. Stir it until the grains begin to yellow.
Then add two, fresh, peeled tomatoes or one cup of canned tomato, with one
small onion sliced, salt, paprika, a tablespoon of chopped parsley and one-half
a sweet pepper. If liked very hot add one hot pepper shredded. Pour over
it two cups of stock or hot water, cover and bake slowly until rice is quite
dry, and the liquid all absorbed.
Casserole of Veal with sauce.
Use a two pound slice of veal, cut one-half inch thick. Forequarter cuts
may be used, or a slice from the leg. Wipe and trim free from fat and bone.
Cover these trimmings with one-and-one-half cups of water, cook slowly one
hour, strain and use the stock for sauce. Cut the meat into two inch pieces
and sprinkle with salt, paprika and a very little nutmeg and the grated rind
of a lemon. Dip each piece in slightly beaten egg, then in bread crumbs,
and brown in deep fat. Then place in the casserole and cover with the
following sauce : . .
Brown three tablespoons of flour in three tablespoons of shortening, add
one cup of the veal stock, two tablespoons of catsup, two tablespoons of lemon
juice, and one tablespoon of Worcestershire with salt to taste. If liked, add
a can of button mushrooms, although they are not necessary. Pour over the
veal, cover and bake slowly, one hour; or if made in the morning allow it
to cool in the sauce, and then reheat an hour before serving.
22
Turkish Paste.
Soak one-and-one-half ounces of gelatine in one-half cup of cold
water for one hour. Mix the juice and grated rind of one orange,
and one lemon with one cup of chopped nuts, one cup of chopped
raisins and two teaspoons vanilla. Place one-half cup of water and
two cups of granulated sugar in a sauce-pan and heat to boiling, add
the softened gelatine and boil twenty minutes. Pour over the fruits
in the bowl and mix thoroughly, then pour into a pan wet with cold
water. Place over night in a cold place, cut in squares and roll in
powdered sugar. The French sheet gelatine is the best to use for
this.
Pop Corn Balls.
For ten quarts of popped corn, freed from unpopped kernels, boil
three cups of sugar, three cups of molasses and one cup of water
until it forms a soft but firm bali in cold water. If you use a candy
thermometer 240 degrees Fahrenheit is the correct degree. Put the
corn in a pan and pour the cooked syrup over it slowly, stirring all
· the time. Moisten the hands with cold water ami press the corn into
balls. While moulding, it will be necessary to moisten the palms of
the hands before each ball is formed. If preferred, you can use corn
syrup instead of molasses.
Nut Squares.
Boil two cups of (Coffee C) light brown sugar with one-half cup
of milk and one tablespoon of butter, until it forms a soft ball in cold
water. Remove from fire and cool without stirring; when barely
warm, beat one-half cup of chopped black walnut meats into the
candy. Continue beating for five or ten minutes, pour into a buttered
pan and, when set, mark in squares. The black walnuts are the wild
variety and give a particularly delicious flavor to candy.
Chocolate Taffy.
Boil three cups of sugar, two tablespoons of butter, one square of
chocolate, grated, with one cup of water and one-half cup of vinegar,
until it cracks in cold water. Pour into a buttered tin until cool
enough to pull. When pulled, cut as molasses candy and wrap in
parafine paper. If the candy is used unpulled, score it in squares
just before it hardens. It is delicious this way.
23
..
Peanut Brittle.
Into a smooth fry, or omelet pan, place two cups of sugar. Heat
slowly without stirring although the back of the spoon may be used
to gently move the sugar into the melting area. When the sugar is
all melted and a clear brown, add one-and-one-half cups of chopped
peanuts and pour, after mixing, on the bottom of an unbuttered cake
tin. Mold and shape with two silver knives into a square flat cake,
mark in strips before it cools and it can be easily broken apart.
Especially good for children.
Nougat.
Blanch one-fourth pound of almonds and dry thoroughly in oven.
Place one pound of corn syrup with three cups of sugar and one cup
of water in a saucepan. Boil all until it forms a hard ball in cold
water or to 270 degrees Fahrenheit on the candy thermometer.
Beat the whites of two eggs stiff and pour the cooked syrup slowly
on them beating all the time. Add the almonds chopped coarsely,
with one teaspoon of almond and one teaspoon of vanilla flavoring.
Pour into a shallow box lined with parafine paper, place a sheet of
parafine paper on top of the candy, cover with a board, then a flatiron,
and press over night. Then cut in strips and wrap in waxed paper.
Candied Grapefruit Peel.
Wash the peel and cut into strips one-half inch wide. Cover with
cold water and boil five minutes, drain and repeat. Boil them in
this water until they are tender, then drain. Make a syrup with one
cup of sugar to each cup of rind, one cup of water, and the juice of
an orange. Boil the strips of peel in this until they are clear and the
syrup is very thick, then drain, roll in powdered sugar, and dry off in
a warm oven. They should be dry on the outside, but translucent
and juicy within. Orange or lemon peel can be used for this.
Maple Divinity Fudge.
Boil one cup of maple syrup, two cups of sugar and one-half cup
of water until it forms a soft ball in water or reaches 240 degrees on
the candy thermometer. Beat the whites of two eggs, pour the hot
syrup on this, beating all the time. Add chopped nuts if you wish.
Flavor with a teaspoon of vanilla and when quite stiff pour into a
buttered pan and set aside to harden, then cut in squares.
Puffed Rice Pralines.
Heat three cups of puffed rice in slow oven until crisp. Boil two
cups brown sugar, one-half cup of water, one tablespoon vinegar,
small lump of butter, a pinch of soda and one of salt, until the mix­ture
forms a soft ball in cold water, or 240 degrees Fahrenheit, if a
candy thermometer is used. Beat in the rice and pour into buttered
tins.
24
f
Read the Label
..
The Pure Food Laws almost universally require that the
label upon each and every can of baking powder state in
plain language the composition of the contents. Thus the
housekeeper is informed and may protect herself against
unwitting use of the objectionable alum powders.
As there are many forms of alum, purchasers have often
been misled through the label use of scientific or unusual
names instead of the " plain language " term "alum."
Some terms often used are sulphate of alumina, aluminum
sulphate, sodium aluminum sulphate and the like which in
"plain ·language" simply mean alum or some form _of its
objectionable constituent; indeed, whenever in such a
case the words alumina or aluminum appear it means an
unwholesome, if not a really poisonous ingredient.
Watch the label! Some of these alum baking powders
co'ntain a little ordinary phosphate, and the label made to
read "phosphate" or "alum phosphate." But such alum
phosphate powders are substantially as harmful as the
straight alum powders, the highest scientific authorities .
declaring that baking powders containing alum in any form
are a menace to the health of the consumer.
Rumford Baking Powder contains no alum. It is a
strictly pure phosphate powder, in which is used the latest
improvement of the genuine Professor Horsford's phos­phate
made by us solely for our own pr~parations, and
of none which is ever sold for use in baking ders of
other manufacture.
Rumford
. "TH WHOLESO
BA lNG POWDER