Durham cook book ...

ENGLISH PEA SOUP. One can peas, one pint water, one quart milk, tAvo tablespoonfuls butter, three tablespoonfuls flour, salt and cayenne to taste. Cook peas in water till well done. Press through a sieve (using the water). Rub butter and flour together. Add this to the hot milk. Stir until it boils, then add the peas, salt and cayenne. — Mrs. Ella Boone Dickson, R. N. MOCK TURTLE SOUP. Six medium Irish potatoes, one quart of milk, one pint boiling water, two and one-half tablespoonfuls butter, salt and pepper to taste. Peel and slice potatoes and put them in the water and boil nearly done. Then add milk, butter, and salt and pepper. — Mrs. Ella Boone Dickson, R. N. SOUP NO. 1. One can A^egetable soup, one can tomatoes, four large potatoes, two large onions. Cook potatoes and onions until done, then add the rest and cook about fifteen minutes. Healthful Reliable Economical The prudent housewife avoids substitutes, which may contain alum, and uses ROYAL BAKING POWDER JUisoluiely Pure Made from Cream of Tartar, derived from grapes. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons SOUP NO. 2. (Real vegetable soup). One half dozen ears corn, one-half dozen tomatoes, one quart butterbeans, one quart okra, four large potatoes, two onions, small bit cabbage, soup bone. Cook bone and beans cabbage, corn and potatoes and onions together first, then add the rest. SOUP NO. 3, Four large potatoes, two large onions, one can corn, one can tomatoes. Cook all together until done. SOUP NO. 4. One can tomato soup, one pint sweet milk. Cook about fifteen minutes, add salt and pepper to taste. — Mrs. J. B. Williams. BOUILLON. Five pounds lean beef, two pounds marrow bone, three quarts cold water, one teaspoon pepper corns, one teaspoon salt, one-third cup onion, one-third cup carrots, one-third cup turnip, one-third cup celery. Cut them in inch cubes. Put in the soup pot with cold water and soak thirty minutes. Brown the other third in marrow fat and put in the soup pot. Heat to the boiling point and simmer five hours. Add the seasonings and cook one hour and strain. Cool, remove fat and clear. Serve in Bouillon cups. — Carrie Lea. Cakes "With weights and measures just and true, Oven, oven heat, Well-butted tins and quiet nerves, Success will be complete." In making cakes use the best materials. Always sift the flour twice, adding to it the baking powder and mixing well. If it is warm chill the eggs, beat the yolks and the whites separately, and very thoroughly. Mix butter and sugar to a cream, tlien add yolks, then the flour and milk alternately in small quantities, then the whites.— Mrs. H. E. Seem an. WHITE FRUIT CAKE. Two pounds of almonds, two eocoanuts, two pounds of citron, one teaspoonful mace, one wine-glass wine, juice of half of lemon. To a pound cake batter, add the grated cocoanut, the blanched almonds (chopped) after being rolled in flour, the citron finely chopped having same chopped in thin one-inch strips, after being rolled in floir; the mace, lemon juice and wine. Mix well and pour into a well greased papered deep pan. Bake in a slow oven for four hours. — Mrs. S. Bowling.