The Federation cook book

Wash a cup of rice thoroughly through several cold waters. Put a quart of boiling water in a kettle or double boiler. When the water boils rapidly, sprinkle in the rice and let it boil 15 or 20 minutes until the grains stand apart. Drain the rice in a colander, throw over it a cupful of cold water, loosen with a fork and place where it will dry. Season with salt and butter. — MRS. KATE MANN BAKER, Pasadena. Corn Muffins Sift together 1 2-3 cups flour, one cup corn meal, two rounded teaspoonfuls baking powder and a little salt. Beat to a cream two tablespoons of butter and three of sugar. Add three eggs beaten very lightly. Then stir in two cups of milk. Beat all to a smooth batter and fill well greased tins. Bake in hot oven. Salad Dressing Beat a raw egg very lightly. Blend with it a tablespoon of powdered sugar. Tablespoon of melted butter, half teaspoonful of French mustard, half teaspoonful of celery salt, half teaspoonful of paprika. When beaten all together, pour over this one-half cup of vinegar. Stir to a boil. Remove from the fire. Beat steadily for 2 minutes. When cold set in the ice box. Potato Salad Boil six large potatoes with jackets on. Peel when nearly cold and cut in squares. Cut four slices of bacon in small bits. One large onion cut in slices and fried with bacon until light brown. Pour a small cup of vinegar into the grease and then pour over potatoes. Pepper and salt to taste. Use hard-boiled eggs if desired. — MRS. KATE MANN. BAKER. American Ice-Cream Put a half box gelatine in one quart of milk. Set on back of stove to heat gradually. Boil a minute or two. Take off the stove and stir in the yolks of four eggs well .beaten with three tablespoons of sugar. Then add whites beaten with three tablespoons sugar and flavored with vanilla. Put in dish ready for table. Chill. Serve next day with cream. — MRS. KATE MANN BAKER. Soups Classes of Stock Bouillon — From lean beef delicately seasoned with pepper and salt and only a few vegetables. Usually clear. Brown Stock — Beef including the bone and fat highly seasoned with spices and vegetables. White Stock — Veal or fowl delicately seasoned with vegetables. Consomme — Two or three kinds of meat (beef, veal, possibly fowl) served clear. The above named soups are served first at large dinners. As a rule use quart of water to a pound of meat. The meat should always be cooked slowly. It should be cut in small pieces in order to draw nourishment out and to loosen, to break and draw gelatine out. Thicken with rice, sage, barley. Vegetables — Carrots, turnips, onions, some times lighter vegetables, peas, beans, asparagus. Vegetables should be cooked alone and then added. Soup Stock — Two Ibs. raw meat and bone and one Ib. of cooked meat and bone. 3 quarts of cold water. To each Ib. of meat and bone add one tablespoon of onion, one of carrots, one turnips, cut into cubes. One stock of celery, one sprig of parsley, one-half teaspoon of salt, a few grains pepper and a bay leaf if desired. Method — Have the bones split, cut the meat into inch cubes and soak for one hour. Cold water draws out juices, coagulates albumen. Simmer for four or five hours in warm water until meat falls to pieces. Add vegetables and season about hour before the soup is done. Strain and set aside for 2 to 4 hours.