Four large chickens for salad, five bunches of celery or one small hard
head of cabbage, one-fourth pound of melted butter, one-half pound of al-
monds, one-half pound of English walnuts, three pints of dressing; three
heads of lettuce for serving salad.
Three loaves of bread for sandwiches.
Six pints of flour for rolls.
Two pounds of crackers.
Three pints olives.
One pound of coffee.
One quart of cream for coffee.
Two and one-half gallons of ice cream.
One large twelve egg white cake cut in blocks, or two, baked in layers.
( 88 )
Dress Fabrics, Women's and Children's Wearing Apparel
and Accessories assembled from most every part of the world.
Two pounds of shelled almonds salted.
Two pounds of mints.
GRAPE JUICE
Place two cups of whole grapes in a half gallon fruit jar with one cup of
sugar. Fill with boiling water✪ Grape Juice and seal. See that the jar is heated that the
water will not break it. —MRS. W. N. SAUNDERS.
FOR CLEANING CARPETS AND RUGS
5 cents worth of saltpeter, 5 cents worth of turpentine, 5 cents worth of
salt, 5 cents worth of soda, 5 cents worth of borax, 1 large cake of ivory soap.
Cooking — Cut up ivory soap, use all of the borax, 1 spoonful of saltpeter,
1 of turpentine, 2 of soda, 2 of salt, and cook until soap dissolves. Use hot
with brush and dry cloth. This makes 4 gallons of fluid. For mattings and
Crex rugs leave out soda. Use many cloths in wiping.
—MRS. W. N. SAUNDERS.
ESCALLOPED CELERY
One large stalk of celery cut in small pieces boiled until tender, lib.
almonds blanched and cut fine, butter a baking dish, put in one layer of celery
and one of nuts, sprinkle each layer of celery and nuts with cracker crumbs,
butter and salt, and pour on enough sweet milk✪ Escalloped Celery to bake but not to make it
too soft. Bake until browned. This amount will serve eight persons.
—MRS. C. H. HAGENBECH.
TO SERVE FIFTY PERSONS
Two pounds of mints; two pounds of salted almonds; two and one-half
gallons of ice cream; one pound of coffee.
PEELING ORANGES
Immersing oranges in hot water for a few minutes before peeling will
make the skin come off very easily, removing all the white skin with it.
( 89 )
MAKING SOUP
In cooking meat for soup the object is to extract the juices and not to
retain them. Put the meat or soup bone into a kettle and cook at a low
temperature to be sure of getting the flavor and stimulating the elements.
The meat left still retains nutritive value, being almost all tissue building
material. Use this to make ragouts and stews.
A USEFUL PASTRY HINT
For custard pies, grease outside of pie pan and bake pastry crust on pan
upside down. Pierce many times with fork before baking to prevent blister-
ing. Remove crust and place on inside of pie pan, and fill with any desired
pie filling or custard. Add meringue and brown. This insures a crisp pastry.
One teaspoonful of soda to one cupful of molasses.
One-fourth teaspoonful salt to four cupfuls of custard.
Two teaspoonfuls salt to four cupfuls of water.
One-fourth teaspoonful salt to one cupful white sauce.
One-eighth teaspoonful pepper to one cupful of white sauce.
One cupful liquid to two cupfuls of flour for muffins.
One cupful liquid to three cupfuls flour for bread.
One cupful liquid to one cupful flour for batters.
One teaspoonful soda to one pint sour milk.
WEIGHTS AND MEASURES
Page 57 · 2 recipe records on this page
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Four large chickens for salad, five bunches of celery or one small hard head of cabbage, one-fourth pound of melted butter, one-half pound of almonds, one-half pound of English walnuts, three pints of dressing; three heads of lettuce for serving salad.
Three loaves of bread for sandwiches.
Six pints of flour for rolls.
Two pounds of crackers.
Three pints olives.
One pound of coffee.
One quart of cream for coffee.
Two and one-half gallons of ice cream.
One large twelve egg white cake cut in blocks, or two, baked in layers.
( 88 )
Dress Fabrics, Women's and Children's Wearing Apparel and Accessories assembled from most every part of the world.
Two pounds of shelled almonds salted. Two pounds of mints.
GRAPE JUICE
Place two cups of whole grapes in a half gallon fruit jar with one cup of sugar. Fill with boiling water and seal. See that the jar is heated that the water will not break it. —MRS. W. N. SAUNDERS.
FOR CLEANING CARPETS AND RUGS
5 cents worth of saltpeter, 5 cents worth of turpentine, 5 cents worth of salt, 5 cents worth of soda, 5 cents worth of borax, 1 large cake of ivory soap.
Cooking — Cut up ivory soap, use all of the borax, 1 spoonful of saltpeter, 1 of turpentine, 2 of soda, 2 of salt, and cook until soap dissolves. Use hot with brush and dry cloth. This makes 4 gallons of fluid. For mattings and Crex rugs leave out soda. Use many cloths in wiping.
—MRS. W. N. SAUNDERS.
ESCALLOPED CELERY
One large stalk of celery cut in small pieces boiled until tender, 1 lb. almonds blanched and cut fine, butter a baking dish, put in one layer of celery and one of nuts, sprinkle each layer of celery and nuts with cracker crumbs, butter and salt, and pour on enough sweet milk to bake but not to make it too soft. Bake until browned. This amount will serve eight persons.
—MRS. C. H. HAGENBECH.
TO SERVE FIFTY PERSONS
Two pounds of mints; two pounds of salted almonds; two and one-half gallons of ice cream; one pound of coffee.
PEELING ORANGES
Immersing oranges in hot water for a few minutes before peeling will make the skin come off very easily, removing all the white skin with it.
( 89 )
MAKING SOUP
In cooking meat for soup the object is to extract the juices and not to retain them. Put the meat or soup bone into a kettle and cook at a low temperature to be sure of getting the flavor and stimulating the elements. The meat left still retains nutritive value, being almost all tissue building material. Use this to make ragouts and stews.
A USEFUL PASTRY HINT
For custard pies, grease outside of pie pan and bake pastry crust on pan upside down. Pierce many times with fork before baking to prevent blistering. Remove crust and place on inside of pie pan, and fill with any desired pie filling or custard. Add meringue and brown. This insures a crisp pastry.
One teaspoonful of soda to one cupful of molasses. One-fourth teaspoonful salt to four cupfuls of custard. Two teaspoonfuls salt to four cupfuls of water. One-fourth teaspoonful salt to one cupful white sauce. One-eighth teaspoonful pepper to one cupful of white sauce. One cupful liquid to two cupfuls of flour for muffins. One cupful liquid to three cupfuls flour for bread. One cupful liquid to one cupful flour for batters. One teaspoonful soda to one pint sour milk.
WEIGHTS AND MEASURES
Records on this page
Grape JuiceEscalloped Celery