. .fcV*. \/ :*fi|g, 0 • « cr 9 • • « . *>» o ^ ^ - V* -iSK- V -V/ • > V>W// PIS' * O a* " ^ * 111 iii Hviiv APTIST LAM CHOICE AND TESTED RECEIPTS 771 CONTBIBUTED BT THE LADIES OF MONMOUTH, ILL., AND ELSEWHERE THIRD EDITION. DECEMBER 1, 1907. Copyrighted 1907, by M. B. Sexton. LIBRARY ofi W>nSrIss] | f wo Copies nee-.- APR 20 1908 V THIS BOOK IS RESPECTFULLY DEDICATED TO THE LADIES OF MONMOUTH AND OTHERS WHO HAVE SO KINDLY FURNISHED THE RECIPES AND TO THE MERCHANTS WHO HAVE GIVEN US ADVERTISEMENTS, We'll have flesh for holidays, fish for fasting days and moreo'er puddings. and flap' jacks." — Pericles Prince of Tyre. The continued demand for the Baptist Ladies' Cook Book since the second edition was exhausted, has led us to issue a third much larger and improved. We can only ask for this one the hearty approval which was accorded our others. We gratefully acknowledge the services of Mrs. Draper Babcock, Miss Carrie Smith and Mrs. W. H. Sexton to whose labors their success was largely due. It has not been our design to give a Cook Book complete in all departments but we trust it will prove an assistance to the housekeepers who are engaged in the stupendous task of cooking for the nation. We call special attention to our advertisers, and ask for them ah increased patronage. " Things for the cook, sir, But 1 know not what " — Romeo and Juliet. COMPILERS. FIRST BAPTIST CHURCH, MONMOUTH, ILL Soups "Expect spoon meat." — Comedy of Errors. Good stock is essential for good soup, and is pre- pared as for Bouillon or Consomme. Two or three kinds of meat are used in about this proportion : Six pounds of beef, two of veal, hock or shin bone and one chicken — an old fowl is best. Add the usual soup bouquet. Add four quarts of cold water, bring to a boil and simmer slowly six or eight hours, skimming often at first. Always use hot water in replenishing the kettle. The water in which meats have been boiled, the bones from joints of poultry and meat trimmings make excellent material for the soup pot. Cool and remove fat. It is better if made the day before serv- ing. Vegetables may be added as desired. These may be cooked separately. Or for a change : Beat two eggs with one cup of hot water; turn into tureen and pour hot soup over barley, rice, macaroni and vegetables — single or combined may be used. All bisques and cream soups, also bouillon, are improved by adding a spoonful of whipped cream to each cup. Use* mixed pickle-spices in soups, and strain. Bouillon. Four pounds juicy beef, two pounds bone, two quarts soft water, one tablespoon mixed herbs, four peppercorns, four cloves. Cut meat and bone in small pieces, 'boil down to three pints. Add one small onion, a bay leaf and one stalk of celery or small teaspoon celery seed, sprig of parsley, salt. Strain and reheat. To color add a spoonful of caramel made of burned butter and sugar, or brown the onion in butter before putting in the kettle. | CONSOMME. Two pounds of lean beef, same of lean veal, cut all 8 SOUPS

AI-modernized reading of the original text

. .fcV*. \/ :*fi|g, • « cr • • « . *>» o ^ ^ - V* -iSK- V -V/ • > V>W// PIS' * O a* " ^ * 111 iii Hviiv BAPTIST LAM CHOICE AND TESTED RECEIPTS CONTRIBUTED BY THE LADIES OF MONMOUTH, ILL., AND ELSEWHERE THIRD EDITION. DECEMBER 1, 1907. Copyrighted 1907, by M. B. Sexton. LIBRARY ofi W>nSrIss] | f wo Copies needed APR 20 1908 THIS BOOK IS RESPECTFULLY DEDICATED TO THE LADIES OF MONMOUTH AND OTHERS WHO HAVE SO KINDLY FURNISHED THE RECIPES AND TO THE MERCHANTS WHO HAVE GIVEN US ADVERTISEMENTS, We'll have flesh for holidays, fish for fasting days and moreo'er puddings. and flapjacks." — Pericles Prince of Tyre. The continued demand for the Baptist Ladies' Cook Book since the second edition was exhausted, has led us to issue a third much larger and improved. We can only ask for this one the hearty approval which was accorded our others. We gratefully acknowledge the services of Mrs. Draper Babcock, Miss Carrie Smith and Mrs. W. H. Sexton to whose labors their success was largely due. It has not been our design to give a Cook Book complete in all departments but we trust it will prove an assistance to the housekeepers who are engaged in the stupendous task of cooking for the nation. We call special attention to our advertisers, and ask for them an increased patronage. " Things for the cook, sir, But 1 know not what " — Romeo and Juliet. COMPILERS. FIRST BAPTIST CHURCH, MONMOUTH, ILL Soups "Expect spoon meat." — Comedy of Errors. Good stock is essential for good soup, and is prepared as for Bouillon or Consomme. Two or three kinds of meat are used in about this proportion : Six pounds of beef, two of veal, hock or shin bone and one chicken — an old fowl is best. Add the usual soup bouquet. Add four quarts of cold water, bring to a boil and simmer slowly six or eight hours, skimming often at first. Always use hot water in replenishing the kettle. The water in which meats have been boiled, the bones from joints of poultry and meat trimmings make excellent material for the soup pot. Cool and remove fat. It is better if made the day before serving. Vegetables may be added as desired. These may be cooked separately. Or for a change : Beat two eggs with one cup of hot water; turn into tureen and pour hot soup over barley, rice, macaroni and vegetables — single or combined may be used. All bisques and cream soups, also bouillon, are improved by adding a spoonful of whipped cream to each cup. Use* mixed pickle-spices in soups, and strain. Bouillon. Four pounds juicy beef, two pounds bone, two quarts soft water, one tablespoon mixed herbs, four peppercorns, four cloves. Cut meat and bone in small pieces, 'boil down to three pints. Add one small onion, a bay leaf and one stalk of celery or small teaspoon celery seed, sprig of parsley, salt. Strain and reheat. To color add a spoonful of caramel made of burned butter and sugar, or brown the onion in butter before putting in the kettle. | CONSOMME. Two pounds of lean beef, same of lean veal, cut all

The Monmouth Baptist ladies' cook book