Cooking in the elementary schools, January, 1922

% c. sugar Yz t. salt 1. Mix sugar, salt and spices together thoroughly. 2. Add this mixture to the pumpkin. 3. Stir in milk and beaten egg. 4. Bake in a shell of plain paste. — See page 20. CANDY PEANUT BRITTLE 2 c. sugar 1 c. shelled and chopped peanuts 1. Put the sugar into a smooth frying pan and stir with the bowl of the spoon till melted, keeping the spoon flat. 2. Remove immediately from fire and stir in the nuts. 3. Pour upon the oiled bottom of an inverted pan, shape with knives, and cut into small squares, or put chopped nuts in buttered tin and pour melted sugar over them. POPCORN BALLS 2 c. sugar Y^ c molasses or corn 2 T. butter syrup Y2 c. water 1. Cook the ingredients together until a few drops become brittle when dropped in cold water. Pour over freshly popped, salted com, and form into balls as quickly as possible. Page 42 SANDWICHES CREAM CHEESE AND NUT SANDWICHES 1 small sized package cream cheese 4 T. chopped nuts 2 T. cream or milk 1. Cream the cheese and add cream slowly, using the beating motion. 2. Add nuts and use as filling between slices of buttered bread. Chopped olives, candied cherries, a little preserved ginger, or green peppers may be used instead of the nuts. Cottage cheese may be used instead of the cream cheese. Cream cheese dotted with jelly makes a good filling for sandwiches. PRUNE SANDWICHES 1. Cook 1 cup of prunes. Rub through a sieve. 2. Add the liquor and 2 T. sugar. Boil for five minutes. 3. Remove meat from stones and add to the mixture. 4. Use as filling between slices of buttered bread. Dried apricots or peaches may be used instead of prunes. OLIVE AND NUT SANDWICHES 1. Make a boiled salad dressing, see page 29. 2. Add chopped olives and nuts and use for the filling. Any pickle may be used in place of the olive. The small sweet cucumber pickles are very good. JELLIED CHICKEN SANDWICHES 1 c. finely cut chicken 2 t. gelatine ^ c. chicken stock 1. Mix the gelatine with 2 T. cold water, add the chicken stock and bring to the boiling point. 2. Add the chicken, boil 1 minute and pour into a wet mold. 3. When set use as filling for sandwiches. Jellied chicken sandwiches are particularly good if toasted, after filling, and served hot. Veal may be used instead of chicken. SALAD SANDWICH 1. Make a boiled salad dressing, see page 29. 2. Thin with whipped cream. 3. Spread a buttered slice of bread with the dressing, add a leaf of lettuce and cover the lettuce leaf with more of the dressing. 4. Add another slice of buttered bread and cut crosswise. Page 43 INDEX Page B BATTERS AND DOUGHS 34 Biscuits (baking powder) 9 (emergency) 9 Cakes (griddle) 8 (Sour milk griddle) 8 Coffee Cake— Dutch 9 Coffee Cake— Quick 10 Corn Bread '. 8 Muffins 8 Rolls (fruit or cinnamon) 10 BEVERAGES— Chocolate 4 Cocoa 3 Coffee 7 Tea 7 BREAD— White 35 Graham 35 Oatmeal 35 Whole Wheat 35 Rolls 35 Nut 36 CAKES— Buttermilk 38 Chocolate 38 Hot Water Ginger Bread 38 Plain Cake 38 Plain Sponge Cake 38 Strawberry Short Cake 36 CANDY— Peanut Brittle 42 Page 45 Page CANNING— General Rules 30 Canned Peaches 30 Canning Table 30 CEREALS— General Rules 6 Corn Meal Mush 6 Corn Meal, Fried 7 Farina 6 Oatmeal 6 CHOWDER— Vegetable 12 COOKIES— Chocolate 37