Club House Sand- wiches 137 Date Sandwiches . . . 138 Devonshire Cream Sandwiches 138 Egg Sandwiches .... 137 Fig Sandwiches .... 139 Honey and Nut Sand- wiches 138 Lettuce Sandwiches. . 138 Lobster Sandwiches. . 137 Nasturtium S a n d- wiches 138 Nut Ginger Sand- wiches 139 Nut Sandwich 139 Peanut Sandwich . . 139 Peanut Butter Sand- wiches 139 Raisin and Nut Sand- wich 139 Ribbon Sandwich ... 139 Society Sandwich . . . 138 Windsor Sandwiches 138 Scones: Dropped Scones .... 12 Heather Scones .... 12 Oatmeal Scones 49 Scotch Scones 12 Shamrocks 12 Shellfish: Clams 93 Crabs 93 Oysters: Broiled 90 Creamed 91 " Fried 91 Fritters 92 " On Half Shell. 90 Iceberg 92 Patties 90 Scalloped .... 91 Stew 91 Lobster a la Newburg 92 Lobster Ramequins . 92 Pigs in Blankets 91 Scallops 93 Soups: Barley Soup 84 Beef Puree 82 Bouillon 82 Chicken Soup 83 Coloring 81 Consomme 82 Page. Cracker Balls for Soup 85 Cream of Cauliflower Soup 84 Cream of Celery Soup 84 Cream Soup (Founda- tion) . . . < 83 Cream o f Tomato Soup 84 Croutons 85 Imperial Sticks .... 85 Leftover Soup 83 Noodles 85 Plain Brown Soup Stock 81 Potato Soup 84 Puree of Lima Beans 85 Summer Julienne ... 83 Vegetable Soup 85 Winter Julienne .... 82 Vegetables : Artichokes 130 Asparagus 131 Beets (Boiled) 130 Beets (Fried) 131 Brussels Sprouts .... 126 Cabbage 126 Carrots (Spring) ... 130 Cauliflower 126 Celery (Stewed) 131 Corn (Green) 129 Corn (Stewed) 129 Dandelions 124 Egg Plant 127 Hot Slaw 125 Lentils 126 Lima Beans 127 Mushrooms 125 Onions 128 Onions (Baked>) 128 Onions (Fried) 129 Parsnips 129 Peas in Potato Cases 126 Peas (Green) 127 Peppers (Green, stuf- fed) 130 Peppers (Green, stuf- fed with corn) 129 Potatoes: Baked 123 Boiled 123 French Fried 124 Mashed 123 Scalloped 124 Stuffed 124 Sweet Potatoes 124 Spinach 130 Squash, Baked Win- ter 125 Squash, Boiled 125 String Beans 127 Succotash 125 Tomatoes (Baked) .. 128 Tomatoes (Fried) .. 127 Tomatoes (Scalloped) 128 Turnips 1^^ WEIGHTS AND MEASURES A SYSTEM of accurate measurements is recommended to insure uniform results. The cup in which the liquid is measured, should be used for measuring the flour and other ingredients. Measure fiour after it has been sifted. Not before. All measurements should be level, except where otherwise stated. To measure butter, lard, etc., pack cup or spoon and level with a knife. Standard tablespoon, teaspoon and half pint measuring cups are used. TABLE OF MEASURE. A speck i saltspoon. 1 saltspoon J teaspoon. 3 teaspoons 1 tablespoon. 16 tablespoona .... 1 cup. 2 gills 1 cup. 1 wineglass ■ J gill.' 2 tablespoons butter - - 1 ounce. 2 tablespoons granulated sugar 1 ounce. 3i cups sifted Purity Flour 1 pound. 2 cups granulated sugar 1 pound. 2 cups butter 1 pound. 2 cups chopped meat (packed) 1 pound. 2 cups rice 1 pound. 1 cup Purity Cornmeal 6 ounces. 1 cup raisins 6 ounces. 1 cup currants .... 6 ounces. 1 cup stale bread crumbs • 2 ounces.

AI-modernized reading of the original text

Club House Sandwiches 137 Date Sandwiches . . . 138 Devonshire Cream Sandwiches 138 Egg Sandwiches .... 137 Fig Sandwiches .... 139 Honey and Nut Sandwiches 138 Lettuce Sandwiches. . 138 Lobster Sandwiches. . 137 Nasturtium S a n dwiches 138 Nut Ginger Sandwiches 139 Nut Sandwich 139 Peanut Sandwich . . 139 Peanut Butter Sandwiches 139 Raisin and Nut Sandwich 139 Ribbon Sandwich ... 139 Society Sandwich . . . 138 Windsor Sandwiches 138 Scones: Dropped Scones .... 12 Heather Scones .... 12 Oatmeal Scones 49 Scotch Scones 12 Shamrocks 12 Shellfish: Clams 93 Crabs 93 Oysters: Broiled 90 Creamed 91 " Fried 91 Fritters 92 " On Half Shell. 90 Iceberg 92 Patties 90 Scalloped .... 91 Stew 91 Lobster a la Newburg 92 Lobster Ramequins . 92 Pigs in Blankets 91 Scallops 93 Soups: Barley Soup 84 Beef Puree 82 Bouillon 82 Chicken Soup 83 Coloring 81 Consomme 82 Page. Cracker Balls for Soup 85 Cream of Cauliflower Soup 84 Cream of Celery Soup 84 Cream Soup (Foundation) . . . < 83 Cream o f Tomato Soup 84 Croutons 85 Imperial Sticks .... 85 Leftover Soup 83 Noodles 85 Plain Brown Soup Stock 81 Potato Soup 84 Puree of Lima Beans 85 Summer Julienne ... 83 Vegetable Soup 85 Winter Julienne .... 82 Vegetables : Artichokes 130 Asparagus 131 Beets (Boiled) 130 Beets (Fried) 131 Brussels Sprouts .... 126 Cabbage 126 Carrots (Spring) ... 130 Cauliflower 126 Celery (Stewed) 131 Corn (Green) 129 Corn (Stewed) 129 Dandelions 124 Egg Plant 127 Hot Slaw 125 Lentils 126 Lima Beans 127 Mushrooms 125 Onions 128 Onions (Baked) 128 Onions (Fried) 129 Parsnips 129 Peas in Potato Cases 126 Peas (Green) 127 Peppers (Green, stuffed) 130 Peppers (Green, stuffed with corn) 129 Potatoes: Baked 123 Boiled 123 French Fried 124 Mashed 123 Scalloped 124 Stuffed 124 Sweet Potatoes 124 Spinach 130 Squash, Baked Winter 125 Squash, Boiled 125 String Beans 127 Succotash 125 Tomatoes (Baked) .. 128 Tomatoes (Fried) .. 127 Tomatoes (Scalloped) 128 Turnips 129 WEIGHTS AND MEASURES A SYSTEM of accurate measurements is recommended to insure uniform results. The cup in which the liquid is measured, should be used for measuring the flour and other ingredients. Measure fiour after it has been sifted. Not before. All measurements should be level, except where otherwise stated. To measure butter, lard, etc., pack cup or spoon and level with a knife. Standard tablespoon, teaspoon and half pint measuring cups are used. TABLE OF MEASURE. A speck i saltspoon. saltspoon J teaspoon. teaspoons 1 tablespoon. tablespoona .... 1 cup. gills 1 cup. wineglass ■ J gill.' tablespoons butter - - 1 ounce. tablespoons granulated sugar 1 ounce. cups sifted Purity Flour 1 pound. cups granulated sugar 1 pound. cups butter 1 pound. cups chopped meat (packed) 1 pound. cups rice 1 pound. cup Purity Cornmeal 6 ounces. cup raisins 6 ounces. cup currants .... 6 ounces. cup stale bread crumbs • 2 ounces.

Purity flour cookbook