10 X l.ll c<|ual.s 11.10
3 X 1.11 .. 3.:i
Kxample: C'hauffo r^N-ijn; to (juantity for
77 S<-out.s.
3.^ X .77 espials 26.95
8 X .77 ,, 6.16
Stewe«l Toiiuiloen (100 Scouts):
Ten No. 3 Cans ronuit4K>M
Take saucepan and turn the tomatoes into
it. .\dd 2 «iz.s. siipar. sli<e half lli. hacon. fry,
and turn the dri|>pinpi into the tomatoes.
Season with salt. jK'pper. and hread <-rumt»s or
crackers. HriiiK to ImmI for five minuter and
serve.
Boiled TurnipH (100 Seoutii):
3."> Ili8. rurnip.s
» Ihs Macon or Salt Pork
Wash turnips, pc.-l. and slice into quarters.
I 'lace in saucepan and add slice*! hacon. sl<N-k
or water. Season with salt and {>epiN>r. Itoil
Hlowly for U) minutes or lilt done. Cook with
cover t)n".
l^-ttiiee Snhul HOO ScoiitH^:
3.-, Ihs l^-ltuce
10 l'ipp< I hard hoilivl)
2 Ihs. slice<l Ha<-on (hn>wned).
2 (|ts. \ ine^'ar.
Separate all the lettuce leaves and wash well.
Shake out water and cut up coarse. Add the
hacon. mustard, vinegar, sjdt. and |M>p|M<!r.
Mix well and then add the hard boiled eggs.
Slice and serve.
Potato .Salad 1 1(NI Scoiita):
30 Ihs. Potat.M's
2 Ihs. Onions imince«l (ine^
2 Ihs. Itacon (sliiixl and hrowneti)
30 Ihs. Potal<M>s
2 Ihs. ( )nions iininc<*«l line)
2 Ihs. Itaion (slictnl and hrownod)
2 pt.s. \ ine^ar
2 pt.s Water
Take the amount f>f cold lK»ile«l iMttnloos,
slice, and mix all ingriNiienU. Season and servo.
36
Salmon Salad (100 Scouts) :
12 cans Tall Salmon
8 lbs. Potatoes (sliced)
6 lbs. Lettuce
2 qts. Salad Dressing
Take chopping bowl and add the salmon and
potatoes. Mix well with salt and pepper.
Wash the lettuce and slice course and add to
the lettuce.
Cabbage Slaw (100 Scouts):
35 lbs. Cabbage
4 lbs. Bacon (sliced and browned)
2 qts. Vinegar
10 lbs. sliced Onions
Take cabbage quarter and remove hearts.
Wash and slice with kraut cutter or with knife.
Take chopping bowl or large vessel and mix
well £ill the above ingredients. A little sugar
will improve it some.
Apple Cobler (100 Scouts) :
7 lbs. Evaporated Apples
8 lbs. Sugar
2 ozs. Cinnamon
1 oz. grated Nutmeg
Take the apples and soak in cold water for
an hour. Cook in 1 1 gals, of water till done.
Let cool and add other ingredients. Crust as
follows :
12 lbs. Flour
7 ozs. Baking Powder
2 lbs. Lard
2 lbs. Sugar
20 Eggs
2 ozs. Salt
Water to mix dough crust for pie
Teike chopping bowl or dish pan and cream
the sugar, lard and salt. Then add eggs, one
at a time. Mix steady, add water and baking
powder and mix steady until smooth. Roll
out the dough to half inch thickness and lay
in bottom of bake pans. Fill with the apple
mixture and top off with thin crust and bake.
Served with sauce.
Sauce (100 Scouts) :
li gals. Water
3 lbs. Sugar
5 ozs. Cornstarch
§ oz. Grated Nutmeg
Cook the above and let cool off before serving.
37
ItrMwn Bctiv (100 Sroutu);
16 Ihs. I(r.-iid
10 M»s. lariimrli/fMl Sugar
4 H»s. ( liirraiil.s. appli* or prunm
Slico hri'ad to one incli riib«j mid hrown
in mI«)w o%«'ii. IIuvp (ivo (rallonH of wat«^r nnd
hriiiK to lnti\. .\<\(l rarameli/fHl siipar and tho
fruit. Thirkeii witii hattrr. ilavr tht' toast
in hakf^ pan and jMMir tho ahoM- saure over thw
tnast. I Mure in oven to Imke 20 minutes. Serve
with .sauce.
Page 16
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
10 X l.ll c<|ual.s 11.10
3 X 1.11 .. 3.:i
Kxample: C'hauffo r^N-ijn; to (juantity for
77 S<-out.s.
3.^ X .77 espials 26.95
8 X .77 ,, 6.16
Stewe«l Toiiuiloen (100 Scouts):
Ten No. 3 Cans ronuit4K>M
Take saucepan and turn the tomatoes into
it. .\dd 2 «iz.s. siipar. sli<e half lli. hacon. fry,
and turn the dri|>pinpi into the tomatoes.
Season with salt. jK'pper. and hread <-rumt»s or
crackers. HriiiK to ImmI for five minuter and
serve.
Boiled TurnipH (100 Seoutii):
3."> Ili8. rurnip.s
» Ihs Macon or Salt Pork
Wash turnips, pc.-l. and slice into quarters.
I 'lace in saucepan and add slice*! hacon. sl<N-k
or water. Season with salt and {>epiN>r. Itoil
Hlowly for U) minutes or lilt done. Cook with
cover t)n".
l^-ttiiee Snhul HOO ScoiitH^:
3.-, Ihs l^-ltuce
10 l'ipp< I hard hoilivl)
2 Ihs. slice<l Ha<-on (hn>wned).
2 (|ts. \ ine^'ar.
Separate all the lettuce leaves and wash well.
Shake out water and cut up coarse. Add the
hacon. mustard, vinegar, sjdt. and |M>p|M<!r.
Mix well and then add the hard boiled eggs.
Slice and serve.
Potato .Salad 1 1(NI Scoiita):
30 Ihs. Potat.M's
2 Ihs. Onions imince«l (ine^
2 Ihs. Itacon (sliiixl and hrowneti)
30 Ihs. Potal<M>s
2 Ihs. ( )nions iininc<*«l line)
2 Ihs. Itaion (slictnl and hrownod)
2 pt.s. \ ine^ar
2 pt.s Water
Take the amount f>f cold lK»ile«l iMttnloos,
slice, and mix all ingriNiienU. Season and servo.
36
Salmon Salad (100 Scouts) :
12 cans Tall Salmon
8 lbs. Potatoes (sliced)
6 lbs. Lettuce
2 qts. Salad Dressing
Take chopping bowl and add the salmon and
potatoes. Mix well with salt and pepper.
Wash the lettuce and slice course and add to
the lettuce.
Cabbage Slaw (100 Scouts):
35 lbs. Cabbage
4 lbs. Bacon (sliced and browned)
2 qts. Vinegar
10 lbs. sliced Onions
Take cabbage quarter and remove hearts.
Wash and slice with kraut cutter or with knife.
Take chopping bowl or large vessel and mix
well £ill the above ingredients. A little sugar
will improve it some.
Apple Cobler (100 Scouts) :
7 lbs. Evaporated Apples
8 lbs. Sugar
2 ozs. Cinnamon
1 oz. grated Nutmeg
Take the apples and soak in cold water for
an hour. Cook in 1 1 gals, of water till done.
Let cool and add other ingredients. Crust as
follows :
12 lbs. Flour
7 ozs. Baking Powder
2 lbs. Lard
2 lbs. Sugar
20 Eggs
2 ozs. Salt
Water to mix dough crust for pie
Teike chopping bowl or dish pan and cream
the sugar, lard and salt. Then add eggs, one
at a time. Mix steady, add water and baking
powder and mix steady until smooth. Roll
out the dough to half inch thickness and lay
in bottom of bake pans. Fill with the apple
mixture and top off with thin crust and bake.
Served with sauce.
Sauce (100 Scouts) :
li gals. Water
3 lbs. Sugar
5 ozs. Cornstarch
§ oz. Grated Nutmeg
Cook the above and let cool off before serving.
37
ItrMwn Bctiv (100 Sroutu);
16 Ihs. I(r.-iid
10 M»s. lariimrli/fMl Sugar
4 H»s. ( liirraiil.s. appli* or prunm
Slico hri'ad to one incli riib«j mid hrown
in mI«)w o%«'ii. IIuvp (ivo (rallonH of wat«^r nnd
hriiiK to lnti\. .\<\(l rarameli/fHl siipar and tho
fruit. Thirkeii witii hattrr. ilavr tht' toast
in hakf^ pan and jMMir tho ahoM- saure over thw
tnast. I Mure in oven to Imke 20 minutes. Serve
with .sauce.