NYPL RESEARCH LIBRARIES 3 3433 07736256 8 v\ MARY JANE'S cv • COOK BOOK COPYRIGHT 1916 BY THE BOSTON TRAVELER TILDE . , .'iiOXS !•' 1 1»43 L ' PREFACE It has been possible for me because of the friendly interchange of recipes among' the Traveler readers, their helpfulness and their skill, to present them with this collection of recipes taken from the household columns of the Traveler during the past year. It is in no way intended as a text book for beginners, although the recipes may easily and successfully be used by beginners; neither is it by any means a complete encyclopedia of cookery. But because it contains practical, e very-day tried and tested recipes with many interesting new ones, and because you and I have contributed them, I am sure it will take a place on your kitchen shelf that no other book could fill. The blank pages will make it possible to add favorite recipes from future Traveler columns. MARY JANE. ** »• TABLE OF CONTENTS PAGE BEVERAGES 3 BREAD AND MUFFINS 13 CAKE AND FILLINGS 37 CANDIES 63 CEREALS, RICE AND MACARONI 73 CHAFING DISH RECIPES 79 COOKIES AND CRACKERS 87 ' DESSERTS 97 EGG AND CHEESE DISHES • • • 137 FISH 143 FROZEN DISHES 151 GRIDDLE CAKES AND FRIED CAKES 167 HORS D'OEUVRES 175 JELLIES, PRESERVES, PICKLES • • • 179 MEAT, POULTRY AND ENTREES 201 PIES 225 SALADS AND SALAD DRESSINGS 241 SANDWICHES AND TOASTS <.. 253 SOUPS AND CHOWDERS • • • 261 VEGETABLES . 273 ERRATA Credit should be given to Miss S. K., Virginia, for her recipe. Old Colonial Punch, page 8; to Roselle, N. J., for her recipe, Prize Orange Pie, page 231; to Mrs. R. L. M., Cambridge, for her recipe, Gluten Bread, page 13 ; to P. M., Manchester, N. H., for her recipe, Jelly Roll, page 38; to Miss H. Keeper, for her recipe, Lancaster Gingerbread, page 18; to Maude 0., for her recipe, Ginger Gems, page 51 ; to Melisse, for her recipe, Molasses Orange Cake, page 53 ; to Grandmother, Cambridge, for her recipe, Egyptian Jelly, page 126; to Rosa, for her recipe, Mint Jelly, page 182; to Arlington Housekeeper, for her recipe, Saratoga Potato Chips, page 275 ; to New Hampshire, for her recipe, Mint Paste, page 70. BEVERAGES. ICED TEA. Strong tea infusion, 1 1-3 cups. Sugar, 1 cup. Lemon ^>. Cold water. Into a two-quart pitcher cut up the lemon, first squeezing out the juice. Add sugar and strain over this the hot tea. "When sugar is dissolved let stand 2 or 3 minutes then fill pitcher with ice water and put into the refrigerator or add chopped ice. W. .V. C., West Medford. GINGER ALE JULEP. Sugar, 1 cup. Mint, 6 sprigs. Lemons, 6. Ginger ale, 2 bottles. Chopped ice, 1 cup. Into a pitcher put the sugar and squeeze on to it the juice of the lemons. Bruise the mint leaves and add with the ice. Lastly pour over all the ginger ale and serve at once. GINGER PUNCH. Cold water, 1 quart. Sugar, 1 cup. Preserved ginger, i/2 pound. Orange juice, % cup. Lemon juice, y2 cup. Chop ginger, add to water and sugar and boil 15 minutes. Add fruit juice, cool, strain and dilute with crushed ice. Mrs. H. B. C., East Boston. MINT JULEP. Water, 1 quart. '-"ugar, 2 cups. Claret, 1 pint. trawberry juice, 1 cup. Orange juice, 1 cup. Lemons, 8. Boiling water, iy2 cups. Mint, 12 sprigs.

AI-modernized reading of the original text

NYPL RESEARCH LIBRARIES 3 3433 07736256 8 v\ MARY JANE'S cv • COOK BOOK COPYRIGHT 1916 BY THE BOSTON TRAVELER ' PREFACE It has been possible for me because of the friendly interchange of recipes among' the Traveler readers, their helpfulness and their skill, to present them with this collection of recipes taken from the household columns of the Traveler during the past year. It is in no way intended as a text book for beginners, although the recipes may easily and successfully be used by beginners; neither is it by any means a complete encyclopedia of cookery. But because it contains practical, e very-day tried and tested recipes with many interesting new ones, and because you and I have contributed them, I am sure it will take a place on your kitchen shelf that no other book could fill. The blank pages will make it possible to add favorite recipes from future Traveler columns. MARY JANE. ** »• TABLE OF CONTENTS PAGE ERRATA Credit should be given to Miss S. K., Virginia, for her recipe. Old Colonial Punch, page 8; to Roselle, N. J., for her recipe, Prize Orange Pie, page 231; to Mrs. R. L. M., Cambridge, for her recipe, Gluten Bread, page 13 ; to P. M., Manchester, N. H., for her recipe, Jelly Roll, page 38; to Miss H. Keeper, for her recipe, Lancaster Gingerbread, page 18; to Maude 0., for her recipe, Ginger Gems, page 51 ; to Melisse, for her recipe, Molasses Orange Cake, page 53 ; to Grandmother, Cambridge, for her recipe, Egyptian Jelly, page 126; to Rosa, for her recipe, Mint Jelly, page 182; to Arlington Housekeeper, for her recipe, Saratoga Potato Chips, page 275 ; to New Hampshire, for her recipe, Mint Paste, page 70. ICED TEA. Strong tea infusion, 1 1-3 cups. Sugar, 1 cup. LEMON 1. Cold water. Into a two-quart pitcher cut up the lemon, first squeezing out the juice. Add sugar and strain over this the hot tea. "When sugar is dissolved let stand 2 or 3 minutes then fill pitcher with ice water and put into the refrigerator or add chopped ice. W. .V. C., West Medford. GINGER ALE JULEP. Sugar, 1 cup. Mint, 6 sprigs. Lemons, 6. Ginger ale, 2 bottles. Chopped ice, 1 cup. Into a pitcher put the sugar and squeeze on to it the juice of the lemons. Bruise the mint leaves and add with the ice. Lastly pour over all the ginger ale and serve at once. GINGER PUNCH. Cold water, 1 quart. Sugar, 1 cup. Preserved ginger, i/2 pound. Orange juice, % cup. Lemon juice, y2 cup. Chop ginger, add to water and sugar and boil 15 minutes. Add fruit juice, cool, strain and dilute with crushed ice. Mrs. H. B. C., East Boston. MINT JULEP. Water, 1 quart. Sugar, 2 cups. Claret, 1 pint. trawberry juice, 1 cup. Orange juice, 1 cup. Lemons, 8. Boiling water, iy2 cups. Mint, 12 sprigs.

Mary Jane's cook book