Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

When broiler is not in use, do not treave 1t in the stove when baking. SUNDRIES. Clean currants with flour. Parboil potatoes: before putting around roast. They will brown and cook much quicker. Hot fat test—Draw a match across the top, and if it is hot enough it will light the match. If you wish to crisp lettuce quickly, put it in water quite hot and leave for twenty minutes. Rice and macaroni should both be washed in cold water till the water loses the milky look—is clear. DEEP FAT URYANG: Do not beat eggs too much for dipping croquettes. One tablespoonful of cold water to an egg. Dried red peppers iti place of pimentoes. Put dried peppers in hot water about twenty min- utes or until edges begin to turn black. Then take off stove, skin, and use in salads or sandwiches. HOW TO MEASURE 207 HOW TO MEASURE. - Correct measurements are absolutely necessary to insure the best results. eyemoe iiter paccea solidly 2. oe 1 pound 2A U0 NS ON Re aia OP oa oe) ae aCe Sciatic 1 pound Peepers camilated sitar ee 1 pound Bec thee POW ered! Gut ar 1 pound SER ES OSG GEO SRES CSAIN Sir SOl Uy pean eee ee 1 pound er UOC ee ee wb tablespoon VEO SESS 4 O11 STE eather alec a Oe Me ee ee 1 cup PATS EST 07s A ce a ok GMa oeeee ee ane a eae aa OO 1 ounce Pel AGSE RSG a We eo ee harenne ke en oe eae lee eae 1 ounce Always use measuring cup. MEASURING. Four rounding tablespoons of butter equal one- half cup butter. | Two whites of eggs, equal one-fourth cup. Seven tablespoons of flour equal two eggs (when eges are scarce) when used to thicken—stir frequently with Dover beater so as not to lump. CONTENTS. PAGE SOUPS) atic eo ca alata geen sea ge 5 Fish, Oysters; Mtew-on ve ea ane et eee 21 Entrees and Luncheon Dishes........... 3 eee ae 31 ‘Vegetables sone ht. 6 ener site pea ae ee 47 Saladss. 0.5 a a ea a ie Sc ae ee ee 59 PABST ES ee ely eR ES Ree oe 65 Pies eee a ee oF ate OG Cakes ton fu. soe tat a a ahs Sank ade 109 Cookies, Hermits, Doughnuts, Cream Puffs, and all Smiall- Cakee7 cee eee eee cee eee 135 Plot. ‘Bréadsscee 2 ae ee ee ee ee 149 Croquettes, Cheese Straws, Omelets, Fritters, and Chafing. Dish? Receipter 2. tc. 2, ee 167 Pickles: aa SiN EAC Gh the a Oe ee Ee ae 175 Breserves:? Jie Se ree eee Pig tex 189 Candies 2... SSO Bee eee ee oe eae 195 Beverages... 0 < <i Sagi Duk ets a a Cetin aa nee Gas Stave Tips?? 2a)-4r aeuie: eeeeeha Sateen 205 Sundries: it eee oF (pig Ges eats Bok eed 206 How: to. Measure sin rs. 208 120 RG eee 207 om * eyes ees =n 2 SRC Ig ' a ee eal oowsed _— en So NS