5 Ae ian Mae 2 1 7 i Py 4 POS ey ROS ¢ oe 4b AR oy Poh ae “8 wes _ es rs. hd ae ay. 0% oR, oo ® 7 eae @' pKtee A Pe 4 : me that Sikes hg Set is * eo Published be x | PUBLISHED BY. et: ‘THE NATIONAL CLOCK & MFG, CO. CHICAGO. ~ ie; Ree eh: CONTENTS 5 Bread, Biscuits, Buns. .,..2. 00005 2 8 Be Cakes, Cookies 5.0.2... iti ep ee a Be theese oo. oie eee i? Be Greckers 0. i.e ae eee or PRORSOUES 0/5. e's ws wate tome eee ee BA nie _ Doughnuts aid Cats one ely ge ay ee | Dressing for Poultry and Meats.... 62 Dumplings SRS 56 Sida 66 ca Fowl Rr ae ey e e e . ° « e ° ° ° ° . ° e . e ° ° ° . > ° ° 7 e ° . °. ° e e e ° ° ° . ° ° . e . ° e ° ° e : * ° BEOSUHOS. Vos gn tase Ogee ee | Fritters Sp ole boas Dee eee ir. - ‘Meats ee Cr Ne Mipweeinedts oof... ace naire ace . 104 Noodles, Nuts, ->...006s)50 se ee Omeiets, Pancakes: J. pue aun Cee PASEY ook oie ee ee oe Pies OL os ae Geena ea ie een Meee Ruddings) 2... ss cvies ss cy i Pudding Sauces ....:.:.+cereceesse 108 SRAB DIES Ss nos. vie iweses Coes oe eee fa Salads Se aa eee) ae ee has Salad Dressings. .2. i...) east os SAUCES eis iy ia sy ees - Be wegetables oo. ean : Recipes and Directions for Bic th Biteléss Cooker. ...... _ Casserole Beans RecinG ae TOR z i. ele : a oe -and valuable innovation in COOK BOOKS. meet the demands of the most critical culinary artist ; they in themselves are immensely valu- ad i. : Fs M, x x <e se EF os Bs: "Rege Ny THE. NATIONAL HOME COOK BOOK ~— offers many new and novel ideas in Cook ~ Books. It provides not only recipes for every — day routine cookery; the household favorites — contributed by many of the best cooks and housekeepers of the land, but contains a sepa- — rate department for Fireless Cookery Recipes — and Casserole Baking Dish Recipes, with sug- — gestions on serving as well as cooking; a new THE SIZE is extremely convenient, the book when open taking up a very small amount _ : of space on the table. THE NATIONAL HOME COOK BOOK | is provided with BLANK PAGES, permitting one to copy or paste in the proper place the recipe of any particular kind of dish, as every housewife is interested in saving recipes ob- tained from friends and other sources. Your “recipes are always kept in compact book form — a instead of scattered about your kitchen, and a are readily located when you have occasion te. refer to them. - EVERY RECIPE herein has been tried and * tested by experienced cooks and He upae 8 as a successful recipe. THE FIRELESS COOKER RECIPES are in daily use by more than one hundred thou- — sand housewives already using a F IRELESS COOKER. THE CASSEROLE BAKING RECIPES as ipe s : 5S) © an fa) co ee Wo SiR GA AN sdk bee oN 4 bn le , a eh a | Paes whe yes, Ry eS. Hee Sah , 3 ; t Sights i es le te % ‘ i wat > Dh \ ¥: * ' Bread, Biscuits, Buns, Etc. BROWN BREAD. “BAKED BROWN BREAD—One quart graham flour, 1% teaspoons soda, one teaspoon salt, one-half cup molasses, two cups sour milk, Mix thoroughly ‘and after putting into’ bak- ing pan let stand 20 minutes before putting in oven. Hasa “mutty flavor. Cra ee Two cups graham flour, one cup white flour, 1% cups Sugar, one pint sour milk, one level teaspoon soda, one-third ae salt; pour into -well greased pan. Bake in slow, poyen 40 minutes. . vial Lia STEAMED BROWN BREAD—One quart each of milk and Indian meal, one pint rye meal, one cup of molasses, two tablespoons soda; add a little {salt and steam four hours. GRANDMOTHER ’S BROWN BREAD—One cup graham flour, one-half cup corn meal, one cup sour milk, one-third cup molasses, one level teaspoonful soda, salt, a few raisins. Bake in deep tin slowly for 40 minutes. CORN BREAD.

AI-modernized reading of the original text

Ae ian Mae 2 1 7 Py 4 POS ey ROS ¢ oe 4b AR oy Poh ae “8 wes _ es rs. hd ae ay. 0% oR, oo ® eae @' pKtee A Pe 4 : me that Sikes hg Set is * eo PUBLISHED BY THE NATIONAL CLOCK & MFG. CO.. CHICAGO. ~ ie; Ree eh: CONTENTS 5 Bread, Biscuits, Buns. .,..2. 00005 2 8 Be Cakes, Cookies 5.0.2... iti ep ee a Be theese oo. oie eee i? Be Greckers 0. i.e ae eee or PRORSOUES 0/5. e's ws wate tome eee ee BA nie _ Doughnuts aid Cats one ely ge ay ee | Dressing for Poultry and Meats.... 62 Dumplings SRS 56 Sida 66 ca Fowl Rr ae ey e e e . ° « e ° ° ° ° . ° e . e ° ° ° . > ° ° e ° . °. ° e e e ° ° ° . ° ° . e . ° e ° ° e : * ° BEOSUHOS. Vos gn tase Ogee ee | Fritters Sp ole boas Dee eee ir. - ‘Meats ee Cr Ne Mipweeinedts oof... ace naire ace . 104 Noodles, Nuts, ->...006s)50 se ee Omeiets, Pancakes: J. pue aun Cee PASEY ook oie ee ee oe Pies OL os ae Geena ea ie een Meee Ruddings) 2... ss cvies ss cy i Pudding Sauces ....:.:.+cereceesse 108 SRAB DIES Ss nos. vie iweses Coes oe eee fa Salads Se aa eee) ae ee has Salad Dressings. .2. i...) east os SAUCES eis iy ia sy ees - Be wegetables oo. ean : Recipes and Directions for Bic th Biteléss Cooker. ...... _ Casserole Beans RecinG ae TOR z ele : a oe -and valuable innovation in COOK BOOKS. meet the demands of the most critical culinary artist ; they in themselves are immensely valu- ad : Fs M, <e se EF os Bs: "Rege Ny THE. NATIONAL HOME COOK BOOK ~— offers many new and novel ideas in Cook ~ Books. It provides not only recipes for every — day routine cookery; the household favorites — contributed by many of the best cooks and housekeepers of the land, but contains a sepa- — rate department for Fireless Cookery Recipes — and Casserole Baking Dish Recipes, with sug- — gestions on serving as well as cooking; a new THE SIZE is extremely convenient, the book when open taking up a very small amount _ : of space on the table. THE NATIONAL HOME COOK BOOK | is provided with BLANK PAGES, permitting one to copy or paste in the proper place the recipe of any particular kind of dish, as every housewife is interested in saving recipes obtained from friends and other sources. Your “recipes are always kept in compact book form — a instead of scattered about your kitchen, and a are readily located when you have occasion te. refer to them. - EVERY RECIPE herein has been tried and * tested by experienced cooks and He upae 8 as a successful recipe. THE FIRELESS COOKER RECIPES are in daily use by more than one hundred thou- — sand housewives already using a F IRELESS COOKER. THE CASSEROLE BAKING RECIPES as ipe s : 5S) © an fa) co ee Wo SiR GA AN sdk bee oN 4 bn le , a eh a | Paes whe yes, Ry eS. Hee Sah , 3 ; t Sights i es le te % ‘ i wat > Dh \ ¥: * ' Bread, Biscuits, Buns, Etc. BROWN BREAD. “BAKED BROWN BREAD—One quart graham flour, 1% teaspoons soda, one teaspoon salt, one-half cup molasses, two cups sour milk, Mix thoroughly ‘and after putting into’ baking pan let stand 20 minutes before putting in oven. Hasa “mutty flavor. Cra ee Two cups graham flour, one cup white flour, 1% cups Sugar, one pint sour milk, one level teaspoon soda, one-third ae salt; pour into -well greased pan. Bake in slow, poyen 40 minutes. . vial Lia STEAMED BROWN BREAD—One quart each of milk and Indian meal, one pint rye meal, one cup of molasses, two tablespoons soda; add a little {salt and steam four hours. GRANDMOTHER ’S BROWN BREAD—One cup graham flour, one-half cup corn meal, one cup sour milk, one-third cup molasses, one level teaspoonful soda, salt, a few raisins. Bake in deep tin slowly for 40 minutes. CORN BREAD.

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