FRESH AND CURED MEATS, POULTRY, FISH, ETC

52 E. Main St. — Phone 39

We are well equipped for curing customer's hogs and solicit |

this trade. |

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ICE CREAMS AND SHERBETS 35

ICE CREAMS AND SHERBETS

CARMEL ICE CREAM

1 1-3 c. sugar 2 c. milk

1 tbsp. flour 1 egg

Vfe-tsp. salt 1 qt. whipped cream

Carmelize %' of the sugar, make custard of remainder of ingredients. Stir carmelized sugar and custard together while hot. Chill and add whipped cream. Freeze. — Mrs. Grace Beesley.

PINEAPPLE SHERBET

1 pt. boiling water, 2 e. sugar; let boil 10 minutes

Juice of 2 lemons

1 pt. can shredded pineapple

1 qt. cream, measured before it is whipped

2 tbsp sugar added to cream

Add syrup, lemon juice and pineapple together. Chill in freezer and stir in whipped cream and sugar. — Mrs. A. E. Beesley.

APRICOT SHERBET

iy2 c. new milk 1 pinch of salt

1 c. whipping cream 2 egg whites

3 c. sugar 2 tbsp. pulverized sugar

1 qt. canned apricots

Scald milk, add sugar and salt. Cool, add whipped cream and strained apricots pulp. Freeze until mushy. Beat egg whites and pulverized sugar. Pour into freezer with other ingredients and freeze again. — Mrs. Bessy Beal.

ORANGE SHERBET

2 qt. milk 1 pt. cream 1V2 c. sugar 1 egg

3 oranges 'juice and rinds) 1 lemon (juice and rinds)

— Lucy H. Ostler.

HUCKLEBERRY ICE

4 c. water Juice of 2 lemons

2 c. sugar Juice of 2 oranges

3 c. huckleberry juice

Make a syrup of sugar and water and boil 10 minutes. Add fruit juice and freeze. Other fruit juices may be used.

36 THE RELIEF SOCIETY COOK BOOK

PEACH ICE CREAM

2 c. milk

1 c. sugar

2 sliced peaches (put through colander)

Add the sugar to the peaches and let stand in cool place for a while. IV2 c. cream, whip well and add the milk. Add the milk and cream to the peaches and freeze. Peach or apricot jam may be used instead of the fresh fruit. — Mrs. J. L. Winmill.

REXBURG, IDAHO BLACKFOOT, IDAHO

p^owles-^aclc [jo

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IDAHO FALLS, IDAHO POCATELLO, IDAHO

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—At The —

COMMERCIAL GRILL

REXBURG, IDAHO

i RICHMAN'S

Independent Grocery

! QUALITY & SERVICE

I Phone 24 Rexburff, Idaho

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MARMALADES AND CONSERVES 37

MARMALADES AND CONSERVES

ORANGE MARMALADE

6 oranges 1 grapefruit

Cut fine, rind and all and add three times as much water as fruit. Let stand 12 hrs. Next day boil uncovered until rind is tender. Then add as much sugar as fruit and juice, and boil until it is like a thick syrup. Add one bottle of certo let boil one minute and pour in jelly glasses.

PEACH MARMALADE

Peal and grind 1 case peaches or 5 qts. After they are ground add

2 oranges, ground Juice of 2 lemons

3 qts. sugar

Boil until thick, about 3 hrs. Just before done add 1 can of crushed pineapple after juice is drained off.

BANANA ORANGE MARMALADE

3 ripe bananas * Juice of i lemon Juice of 1 orange 2 Tbsp. sugar

2 Tbsp. butter lU c. salted nuts

4 Tbsp. orange marmalade

Peel bananas cut in two and slice lengthwise, place in a shallow dish and cover with the sauce of fruit juices, sugar and butter. Boil up quickly together. Spread with marmalade ana cover with chopped nuts, (walnuts, almonds or peanuts). Bake 25 minutes in a moderate oven. Cool slightly before serving. Serve as a garnish for game. For a dessert serve on hot buttered toast.

— Mrs. Anna Whitehead

PEAR HONEY

Grind pears thru food chopper and measure. Add y2 amount of sugar as pears, and the juice of 1 lemon. Cook over slow fire until of an apple butter consistency and bottle as you would jelly.

—Mrs. H. B. Rigby.

RHUBARB AND PINEAPPLE CONSERVE

5 pounds sugar

4 pounds rhubarb

1 qt. can of pineapple

Boil for 15 minutes and bottle. — Mrs. Bessie Squires.

38 THE RELIEF SOCIETY COOK BOOK

GRAPE CONSERVE

Wash grapes and remove pulp from the skins. Keep pulp and skins separate. Cook pulp long enough to loosen seeds. Strain to remove seeds. Measure the juice and add skins. Put on to cook and "when heated through put in % as much sugar as pulp. Bon to consistency of marmalade, add nuts and boil 5 minutes and remove from stove, — Mrs. W. L. Sutherland.

CITRON PRESERVES

Peel and take out seeds. Cut in squares about 1 in. then weigh. To 3 pounds of citron add 1 pound sugar, let stand 6 to 8 hours or over night. Then cook about 8 hours or till citron is clear P~ x the syrup. Put in glasses. When ready to use add a little lemon extract. — Mrs. Luke Briggs.

PICKLED PEACHES

6 lbs. peaches 3 lbs. sugar

1 pt. cider vinegar 1 c. of water

2 Tbsp. cloves, heads removed 2 sticks cinnamon broken up

Scald and skin freestone peaches, cook sugar, vinegar and spices to a syrup. Add peaches cook y2 hour, remove peaches to stone jar, cook syrup 10 minutes longer and pour over peaches, every day for a week. Cover top of jar with waxed paper and a lid and keep in cool place. — Mrs. E. K. Jensen.

DOES YOUR JELLY JELL

For a perfect jelly use 3A of c. of sugar to one c. of fruit juice. This jelly will stand alone. V2 c. of sugar to 1 c. of juice makes a tough sour jelly.

CLARIFIED APPLES

1 qt. granulated sugar

3 pts. water

Shreaded rind of one lemon and one orange, boil until it hairs Pare and cut 8 apples in 4 pieces each. Place in syrup. Cook slowly until color of gold. Add juice of the one lemon and orange. Serve cold on flat dish. This makes a very delicious and beautiful dish served with chicken, turkey or lamb.

— Mrs. Geo. S. Romney.

MEAT LOAF

iy2 lb. Hamburger 6 soda crackers (crumbed)

1 lb. sausage Milk to moisten

2 eggs-beaten Salt and pepper to taste

Mix all together and form in loaf. Slice onion on top and pour one can of either tomato soup or tomatoes over the loaf. Bake. — Mrs. Elizabeth Waldram.

ENGLISH BEEF STEAK PIE

2 lbs. round steak 1 tsp. salt

1 small onion

Cut steak in small pieces, dice onion and add salt. Put in d^sh and cover with water.

Make crust with 1 c. flour V2 tsp. salt

2 tbsD chopped suet . Enough water to make soft dough

Place dough on top of meat, being careful not to let juice of meat wet top of dough. Steam for 4 hours. Serve hot.

— Mrs. L. F. Rich.

COLD JELLIED MEAT LOAF

Boil until tender

1 chicken and 3 lbs. of veal shank, also 1 onion and salt and pepper. Remove meat and simmer stock down until you have two cups liquid left. Shred meat but do not grind. Place in loaf tin and pour on hot liquid. Hard boiled eggs or olives may be added.

BEEF STEAK ROLL

1 round steak, well scored. Make a dressing of

1 lb. sausage 1 c. bread crumbs

1 egg 1 small onion

Salt and pepper to taste

Spread on steak and roll. Tie with a cord and bake in a moderate oven 1 hour. — ^Mrs. Widdison.

SAUSAGE AND TOMATOES

Toast pieces of bread and put over them a little of the fat in which the sausage has been fried. Arrange sausage on the toast and over all pour tomato sauce. — Mrs. Martha Briggs.

SAUSAGE TURNOVERS

Make rich biscuit dough, roll out J4 inch thick and cut the size of a saucer. Place one link sausage or loose sausage made into a roll on dough. Roll and pinch edges well. Bake in a moderate oven for 30 minutes.

40 THE RELIEF SOCIETY COOK BOOK

BAKED HAM WITH RAISIN SAUCE

Cover the ham with water and add 1 c. brown sugar, IV2 c. vinegar. Boil this until tender, then take 2 c. of the water that the ham has boiled in and add 1 c. cider, 1 c. raisins and y2 c. brown sugar. Place ham in baking pan, add other ingredients and bake one hour. Baste often.

SWEDISH DISH

1 lb. chopped beef 2 tbsp. fat

1 c. bread crumbs V2 lb. macaroni

1 egg I can tomatoes

1 tbsp salt 1 onion

14 tsp. pepper I pt. milk

Pour milk over crumbs, beat egg; mix all ingredients thor- oughly. Cook macaroni until tender. Heat and strain tomatoes after seasoning with salt, pepper, onion and sugar to taste. Put layer of macaroni in baking dish then meat mixture by spoon- fuls. Alternate the macaroni and meat in layers, and over all pour tomato sauce. Cover and bake 1 hour. — Mrs. Effie Merrill.

POT ROAST OF BEEF WITH VEGETABLES

4 lb. pot roast of beef 2 c. potatoes

1 c. diced carrots 1 c. celery (cut in V2 in. pieces >

1 c. sliced onions

Pre-heat large utensil for 25 minutes on high heat and sear roast for 20 minutes turning several times to insure browning all over. During this time the utensil cover should be removed to allow the escape of steam. When thoroughly browned, cover and continue to cook on high heat for 30 minutes. Add the vegetables, 1 tsp. of salt and a little water if desired. Continue to cook 10 minutes on high and then turn the heat to medium and con- tinue cooking for I1 2 hours. 1 can of tomatoes may be added.

— Mrs. J. W. Hanison

LAMB KIDNEY STEW

Soak and pare the kidney and cut in slices. Sprinkle with salt and pepper. Melt 2 tbsp. butter and when hot put the kidneys in. Cook 5 minutes. Season more if desirable. Dredge thoroughly with flour and add V2 c. water or stock. Cook 5 minutes more. Kidneys are tender after a few minutes cooking but soon toughen. Lemon or onion may be used for additional flavor. — Gertrude McCheyne

TURKISH PILOT STEW

1 c. rice (cooked) 1 c. tomato

2 cloves garlic IV2 tsp. salt

2 tbsp. fat 1 tsp. paprika

3 c. water or stock V2 c. chopped meat

Fry out some of fat in pan. Cut the garlic or onions fine and fry in fat. Put rice in and fry until golden brown. Grind the meat and combine all ingredients in a casserole and bake 1 hr.

— Effie E. Merrill.

LUNCHEON DISH

Chop one clove of garlic, two medium sized onions and two sweet peppers, saute in butter and beef fat, (about 6 tbsp. butter) a few minutes but do not brown. Add two pounds of ground round steak and cook gently about 1 hour. Add a can of tomato juice that has been slightly thickened and about two packages of spaghetti. Add one cup grated cheese, y2 tsp. paprika, a little cayenne, salt and pepper to taste. Put in buttered pan and bake slowly about 2 hours. 1 can corn may be added.

— Mrs. Wm. J. Hanson

STUFFED HEARTS

2 small calves' hearts 1 cup bread crumbs

y2 tsp. poultry seasoning 1 tsp. salt

Pepper and boiling water

Wash hearts thoroughly and remove any muscular portion Make dressing by pouring boiling water through crumbs, drain well, add seasoning and when cold fill the hearts, cover with boiling water and cook in oven from 4 to 6 hours, drain off liquid and thicken for gravy, sprinkle hearts with buttered crumbs, salt and pepper. Brown in hot oven and serve at once.

—Mrs. D. O. Wilcox

Cut bread in round pieces size of sauce dish, fry one side in butter until a light brown, put on plate and spread with chopped cooked meat which is seasoned with salt and pepper, cut pimento in strips and arrange like a flower. Put white of hard boiled eggs chopped between strips of pimento and yellow of egg in center. Serve with pickles and cheese straws. — Mrs. Anna Whitehead.

FRIED LIVER

Cut liver in thin slices, scald in hot water and wipe dry. Dip in beaten egg. Roll in cracker crumbs and fry in deep fat.

— Mrs. Glen Herdti.

42 THE RELIEF SOCIETY COOK BOOK

HUNGARIAN VEAL

Melt a piece of butter the size of an egg. Add 1 T. paprika. Chop a medium sized onion fine, and fry slowly in butter. Take a iy2 lb. veal steak and cut into one-half inch cubes. Add to the butter and stir well. Cover with water and simmer for two hours or until the meat is real tender. Add salt to taste and boil down until water is almost gone. Then add 1 pint of sour cream and finish seasoning to taste. If sweet cream is used add 1 tbsp. vinegar and 1 tbsp. flour. This is delicious served with mashed potatoes, or for variety serve it with noodles or rice.

— Mrs. Bessie Beal

DEVILED VEAL

3 lb. shoulder of veal 6 eggs

1 can mushrooms 1 c. walnut meats

Salt and pepper to taste

Boil the veal until tender. Add salt and pepper, cool and dice. Thicken the liquor to consistency of gravy. Add diced veal and hard-boiled eggs cut separately, diced mushrooms and wal- nuts. Put in baking dish, cover with rolled corn flakes and dot with butter. Bake V2 hour. — Mrs. J. E. Graham.

CHICKEN SHORT CAKE

Sift together 2 c. flour, 3 tsp. Royal Baking Powder and V2 tsp. salt. Add 4 tbsp. shortening and mix thoroughly with fork. Add 1 egg and sufficient water to make soft dough. Half fill greased muffin tins and bake in hot oven. (475) 10 to 12 minutes. Makes 6 cakes. Split, butter and fill with hot creamed chicken or mushrooms.

YORKSHIRE PUDDING

Serve with roast beef

4 eggs 1 pt. milk 1 c. flour 1 tsp. salt

Beat eggs until very light, add milk gradually beating all the time. Add the flour next and beat hard. Bake in a moderate oven for 20 minutes. If oven is too hot the pudding will not rise.

— Mrs. May Grover.

BAKED HAM

l2 Swifts' Premium Ham (Boiled two or three hours.)

Rub brown sugar and mustard on and put whole cloves in the fat. Pineapple may also be used. Bake until nicely browned.

—Mrs. W. L. Sutherland.

APPLE HAM CASSEROLE

Select a slice of ham an inch thick, rub well with brown sugar and place in a baking dish. Stick 3 cloves in the ham, add 1 tbsp. finely chopped onions (or not, as desired). Peel, core and quarter apples, cover the ham with apples, sprinkle with 4 tbsp. brown sugar and add 1 tbsp. butter cut in bits. Add 1 c. boiling water and bake in a covered dish until meat is tender.

SCALLOPED HAM

2 c. finely chopped ham 1 c. chopped hard-boiled eggs

v2 tsp. mustard Pepper to taste

Mix with 1 c. white sauce, cover top with buttered bread crumbs and bake.

CANNING BEEF

Sterilize bottles, lids and rubbers. Have meat fresh and that has not been frozen. Cut meat in small pieces. Pack in the jars. To a 2 qt. bottle add 1 tbsp. salt. Fill the jars with water, place lid on tight then turn them Vs of a turn back. Put in boiler with water enough to steam, cook for 5 hours. Take out of boiler and seal. — Margaret Pearson.

CHICKEN CANAPES

To V2 c. aspic jelly, made from chicken stock which is cool but not set, add V2 c. mayonnaise. Cut cold roast chicken in very thin slices coat with aspic mixture and arrange on bread which has been sauted in butter and cooled. Garnish the chicken with bits of pimento and make a border of the aspic with a pastry bag and tube.

HOT OYSTER CANAPES

(For lunch or dinner)

Stamp bread in ovals about 4 in long, brown in butter and sprinkle a bit of chopped onion and parsley on each. Drain and dry large oysters, lay one on each canape, season with salt, pep- per and lemon juice and top each with tiny square of sliced bacon, with a tooth pick. Set in oven just long enough to crisp bacon and curl oyster. Remove picks and serve with a section of lemon.

HAM CANAPES

Mix together V2 c. deviled ham or boiled ham, chopped fine, season with mustard, tabasco, and 1-3 c. thick tomato sauce. Soread mixture on squares of buttered toast, cover with grated cheese, then with buttered crumbs and set in oven to brown lightly. —Mrs. Kenneth Webster.

THE RELIEF SOCIETY COOK BOOK

CASSEROLE CHICKEN

Stew I chicken until tender, separate from bones, add 1 can peas, 1 can mushrooms, 1 can tomatoes and a little red pepper. Cook with carrots. Then thicken with a little flour. Pour over chicken and bake. — Mrs. Nathan Levine.

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BUILDING HEADQUARTERS, REXBURG, IDAHO

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REXBURG, IDAHO

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; Rexburg, Idaho

Phone 130 ?

THE RELIEF SOCIETY COOK BOOK

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J§* RED &WHIJE™*

The Home of FRESH FRUITS— VEGETABLES And QUALITY MERCHANDISE

46 THE RELIEF SOCIETY COOK BOOK

CHEAP CREAM PIE

2!/2 c. water or milk 4 Tbsp. flour or corn starch

iy2 c. sugar

Heat in double boiler and add sugar and flour or corn starch. Cover with whipped cream. Makes 2 pies. Chocolate, lemon, ban- anas or pineapple may be added.

PUMPKIN PIE

iy2 c. of steamed and strained pumpkin 2-3 c. brown sugar I1 2 c< milk

1 tsp. cinnamon !/2 c. cream V2 tsp. ginger */2 tsp. salt

Mix ingredients in order given and bake in one crust in moderate oven. — Mrs. Geo. S. Romney.

PUMPKIN PIE

1 pint pumpkin 1 pt. milk

c. sugar H tsp. ginger

y2 tsp. salt 2 eggs

1 tsp. cinnamon

Beat eggs with sugar and mix altogether, bake in moderate oven 45 minutes. — Mrs. May Grovsr.

CREAM RAISIN PIE

1 c. seedless raisins 1 tsp. flour

1 c. cream I c. sugar

2 egg yolks

Stew raisins until done, add cream, sugar, and flour. Mix well and cook five minutes. Add egg yolks and cook until thick- Put into baked crust. Cover with egg whites beaten stiff.

— Mrs. I. N. Corey.

MOCK CHERRY PIE

3 c. cranberries 2 Tbsp. water

1 c. seeded raisins 1V2 tsp. syrup 1*2 c. sugar M> tsp. salt

2 Tbsp. flour Vi tsp. lemon or vanilla

Chop cranberries, add dry ingredients to fruit mix well. Puncture both top and bottom crusts to permit steam to escape. Bake in moderate oven 45 minutes. — Mrs. D. O. Wilcox.

SOUR CREAM PIE

1 c. sour cream 1 c. chopped raisins

1 egg 1 Tbsp. flour

1 c. sugar 1 tsp. vanilla

Mix the sugar and flour, egg and cream, theli raisins and vanilla. Pour into pie crust. Cover with top crust. Bake in quick oven long enough to set under crust. Then lessen heat and bake slowly until custard is done. If the top crust is omitted, top with whipped cream. — Mrs. Bessy Beal

LEMON PIE

Juice of 1 lemon 1 c. sugar

1 c. water Pinch of salt

2 eggs (save whites for meringue for top of pie)

2 heaping Tbsp. of flour mix to paste for thickening

Mix lemon juice, sugar and water and egg yolks together and beat until almost boiling point, remove from stove and stir in thickening, return to fire and cook until thick, stirring con- stantly. This may be cooked in double boiler.

Make rich pie crust, line deep pie plate and bake. Fill with cooked filling and top with meringue, made from the whites of eggs, beaten stiff with wire whipper and two Tbsp. sugar folded in. Brown delicately. — Mrs. C. L. Miller.

MEATLESS MINCE MEAT

2 qts. apples, chopped 4 qts. green tomatoes, ground fine

2 lbs. brown sugar 1 lb. seeded raisins

V? lb. citron chopped ] ■_> c. suet, chopped fine

1 tsp. salt y2 c. strong cider vinegar

1 2 c. dark molasses 1 tsp. cinnamon

1 tsp. cloves 1 tsp. grated nutmeg.

Chop tomatoes fine and drain off all juice, cover with cold water and let come to boil and scald for 30 minutes, then drain well, add all the ingredients except the spices. Stir well together and cook until thick, when cool add spices stir thoroughly and place in a stone jar. This quantity will make six large pies.

— Myrtle Morris.

PIE CRUST

1 2-3 c. flour V2 tsp. salt

1 ■_> tsp. B. P. 6 rounding Tbsp. shortening-

Mix with cold water. —Mrs. Daniel Ricks.

48 THE RELIEF SOCIETY COOK BOOK

CREAM PIE

Foundation good for 20 pies

Five qt. sugar 2 T. salt

2 c. corn starch 12 egg yolks

6 c. flour l/2 lb. butter 8 qts. water

For lemon pie — Use 12 lemons. Mix sugar, corn starch and flour thoroughly. Stir into the boiling water. Cook l/2 hr. in double boJer, then add lemon juice. Cook five minutes and add egg yolks and butter. Cook until butter is melted. Fill baked shells. Use meringue made of egg whites. 1 Tbsp. powdered sugar to egg- white or one half cup cream whipped for each pie.

Pineapple Pie — Use 4 large cans grated pineapple. Drain and add water enough to make 9 qts. liquid. 6 tbsp. lemon juice. Use above ingredients and mix with pineapple. Except water and proceed as for the lemon pies.

For Banana Pie — Use milk instead of water. Makes 27 pies.

Chocolate Pie — Proceed as above omitting the corn starch. Use IV4 c. cocoa, or 1 tbsp. for each pie. — Mrs. H. M. Warner.

MINCE MEAT

5 lb. beef, 1 lb. suet 4 lb. raisins

2 lbs. dried apples 1 lb. citron peel

Yi bu. green apples 1 lb. le:non peel

4 lbs. currants 1 pint vinegar

2 qts. cider 4 lbs. sugar

Add lemon extract, cinnamon, cloves, nutmeg, and allspice to suit taste. — Mrs. Lorenzo Jensen.

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I Phone 84 134 East Main, Rexburg, Idaho J

PICKLES 49

CHILI SAUCE

V2 bu. firm ripe tomatoes 2 tsp. allspice

2 doz. onions 2 tsp. cinnamon

2 doz. red peppers 1 tsp. cloves

1 doz. green peppers % c. salt

6 c. vinegar 3 c. sugar

Grind and cook 4 hours. — Mrs. Effie Merrill.

1 gal. tomato pulp 2 c. sugar

1 pt. vinegar 3 Tbsp. salt

1 Tbsp. pickling spice 1 Tbsp. black pepper

1 onion chopped and put in bag 3 tsp. cinnamon

Boil down to consistency of catsup. Put vinegar in last.

— Mrs. W. L. Sutherland.

APPLE CATSUP

Stew sour apples until tender, and sieve. To each qt. of sieved apples add 2 c. sugar, 1 tsp. black pepper, 1 tsp. cloves, 1 tsp. cinnamon, 1 Tbsp. salt and 3 med. sized onions,cut fine.

Stir all together add enough cider vinegar to cover. Place over slow fire and boil for 1 hr. Stir often to keep from burning. Seal while hot. — Mrs. L. Y. Rigby.

DILL PICKLES

Wash and pack cucumbers in 2 qt. jars. Put in a small bunch of dill. 2 Tbsp. salt. 2 c. vinegar. Finish filling with cold water and use self sealing lids. Ready for use in 2 weeks. — E. C.

SWEET PICKLES

1 c. salt to 4 qts. water, use medium sized cucumbers also cauliflower and small onions. Soak in brine 24 hrs. Drain and boil 20 minutes in a solution of 1 pt. vinegar to 2 qts. water, 2 tsp. tumeric. Take out and drain thoroughly, rinse in cold water. Use 5 qts. of cucumbers 1V2 qts. onions, 1 qt. cauliflower or use all cucumbers.

10 c. sugar 5 c. vinegar

4 c. water

2 hands full Dove brand spices tied in cloth. Put in a few of choice spices, loose cinnamon, cloves, mustard seed. Boil 40 min- utes all together, pack pickles in bottle and pour hot syrup over and seal. —Mrs. Daniel Ricks.

50 THE RELIEF SOCIETY COOK BOOK

SWEET PICKLES

25 large or 75 small cucumbers 2 qts. Heinz cider vinegar 2 qts. sugar 1 Tbsp. whole cloves

2 sticks cinnamon Alum size of walnut

Brine to hold up an egg

Let cucumbers stand in brine 2 weeks, placing a cloth over top of jar. When a scum begins to collect wash cloth every day. Cut cucumbers into pieces, if large, and wash well. Let stand in alum water over night. Boil sugar, spices, and vinegar until thick as syrup. Pour hot syrup over cucumbers. Repeat 4 mornings. Seal in jars. — Mrs. L. F. Rich.

BREAD AND BUTTER PICKLE

1 qt. med. cucumbers IV2 c. vinegar

6 onions (small, sliced) 1 c. sugar

2 sweet red peppers, cut in strips 1 tsp. cinnamon Salt lightly, let stand one hour 1 tsp. tumeric

Boil 20 minutes, seal.

PEPPER RELISH

12 green peppers, ground 6 large onions, ground

1 or two red peppers, ground

Sprinkle with l/2 c. salt. Cover with boiling water. Let stand until cool. Add 3 c. sugar, and 1 qt. vinegar. Cook 15 minutes

— Mrs. Effie Merrill.

BREAD AND BUTTER PICKLE

7 qts. cucumbers I Tbsp. tumeric

9 small onions 1 Tbsp. celery seed

2y2 c. sugar 1 Tbsp. mustard seed

Slice cucumbers and soak in salt water over night. Drain, add onion, cut in slices. Spices and cover with vinegar and water using 1 cup Heinz cider vinegar to 2 c. water. Cook about ten minutes and seal in jars. Makes about 12 pints. — Mrs. Frank Kelley

CORN RELISH

1 small cabbage iy2 c. brown sugar

1 large onion 2 red peppers

6 ears corn IV2 Tbsp. mustard

2 Tbsp. salt 1 pt. vinegar 2 Tbsp. flour

Steam corn 30 minutes and add to the chopped cabbage, onion, and peppers. Mix flour, sugar, mustard and salt. Add the vinegar, add the mixture to the vegetables and simmer for 30 minutes. Bottle and seal — Mrs. J. E. Garner.

PICKLES 51

TOMATO RELISH

2 gal. green tomatoes

1 tsp. allspice

12 large onions

1 tsp. cloves

4 red bell peppers

1 Tbsp. mustard seed

1 qt. vinegar

1 Tbsp celery seed

2 Tbsp. mustard

V2 c. salt

2 Tbsp. black pepper

Cook until tender and bottle

— Mrs. Elizabeth Waldram.

SWEET RELISH

1 peck green tomatoes put through food chopper. Let stand over night in salt. Wash and drain, add one medium cabbage, ground,

2 qts. vinegar 1 qt. water

6 onions, ground 3 red peppers, ground

5 c. sugar 2 green peppers, ground 2 Tbsp. celery seed 2 Tbsp. mustard seed

1 tsp. cinnamon 1 tsp whole cloves

Tied in a bag and cooked until soft and thick.

TOMATO RELISH

12 ripe tomatoes 12 apples

6 large onions 8 green peppers 8 red peppers (sweet)

Grind all through food chopper. Add: 1 pound brown sugar 1 pound raisins, seedless

1 qt. vinegar 2 tsp. ginger

V2 tsp. cayenne pepper 2 Tbsp. salt

Boil 1 hour and seal. — Mrs. Myrtle Morris.

UNCOOKED CELERY RELISH

12 c. chopped celery 2 tsp. powdered cloves

4 c. chopped cabbage 3 c. sugar

1 c. chopped green pepper 6 c. vinegar

1 c. chopped red pepper 1 c. salt

1 c. chopped onions 2 Tbsp. mustard seed

1 qt. chopped green tomatoes 1 Tbsp. powdered cinnamon

Mix the vegetables and salt and let stand over night. Strain thoroughly and add the rest of the ingredients. Pour into a jar and weigh down with a lid. After a week the relish will be ready to serve.

52 THE RELIEF SOCIETY COOK BOOK

APPLE DUMPLINGS

Make syrup of 1 c. sugar, 1 T. butter, 2 heaping- c. of sliced apples, and 2 c. of hot water. Let come to a boil. (Fresh canned apples may be used.)

Sift together 1 c. flour, 2 tps B. P., y2 tsp. salt. Mix with % c, sweet cream and drop in spoonfuls into the boiling syrup. Cover and boil for 20 minutes without lifting lid. — Mrs. L. Y. Rigby.

RICE APPLE PUDDING

1 c. boiled rice 2-3 c. brown sugar

1 c. chopped tart apples 2 tbsp. butter

Y2 c. stewed prunes, chopped lk tsp. salt Vz tsp. vanilla

Combine ingredients and turn into a greased baking dish. Cover with buttered crumbs. To I c. of milk, add 1 beaten egg and pour this over the mixture. Bake 30 to 40 minutes, serve hot. with thin cream.

BREAD CRUMB AND APPLE PUDDING

3 c. bread crumbs l/2 c. sugar

3 c. apple sauce V2 tsp. cinnamon

Mix sugar, apple sauce and cinnamon. Into a buttered baking dish put a layer of crumbs then a layer of apple sauce, making, three layers each with bread on top. Dot with butter and bake 20 minutes.

HARVARD PUDDING

1-3 c. butter 3V2 tsp. B. P.

y2 c. sugar lA tsp. salt

2y2 c. flour I c. milk

1 c. fruit (raisins or dates)

Steam 2 hours in cans or pan. Serve with sauce or cream..

— Mrs. Arthur Harris

PRUNE PUDDING

1 c. prunes cooked, seeded, chopped

V2 c. sugar 1 T. butter

1 c. nuts, chopped I c. bread crumbs

y2 c. prune juice 1 tsp. B. P.

Bake 20 minutes. — Mrs. Clyde Packer.

PUDDINGS 53

PINEAPPLE FOAM

Prepare and grate a small pineapple, beat very light ths whites of two eggs and gradually stir into them V2 c. sugar, then the grated pineapple. Whip 1 c. of thick cream and stir into the prepared pineapple.

Chill and serve in glass cups. — Mrs. M. C. Madison.

BAKED PUDDING

3 eggs 1 tsp. soda

!2 c. butter I1- cup flour

1 c. sugar 1 c. raspberry or gooseberry jam

4 tbsp. sour milk

Season with nutmeg and cinnamon. Cream butter and sugar then add other ingredients. Bake in a slow oven for 30 minutes. Serve with hard or cooked sauce. — Mrs. I. N. Corey.

PLUM PUDDING

Y2 lb. raisins lA lb. suet, creamed with raisins

21 L, c. bread crumbs, soaked in % c. milk

3 eggs V2 tsp. cinnamon

1 c. brown sugar y2 tsp. nutmeg

1 tsp. salt y4 tsp. cloves

Combine then add V2 c. raisins mixed with 2<2 large tbsp. flour in which has been sifted 2U tsp. B. P. Turn into buttered pan steam 2V2 hrs. Serve with hard sauce. — Mrs. G. E. Widsteen.

ENGLISH PLUM PUDDING

2'_. c. chopped suet 2 c. flour

1 c. flour 2 tsp. B. P.

2-3 lb. raisins V4 tsp. cloves, cinnamon

2-3 lb. currants y2 tsp. mace, salt

% c citron 2 eggs

1 c. sugar i '2 c. sweet milk

Cut, do not grind suet, fine and add 1 c. flour, add fruit, sugar and then flour mixture. Then eggs and milk mixture. This should be quite stiff. Boil in cloth 4 to 6 hrs. Dip cloth in boiling water and dredge in flour. Be sure the pudding is covered with flour. —Mrs. A. E. Taylor

54 THE RELIEF SOCIETY COOK BOOK

1 pkg. dates cut fine

1 c. boiling water

1 tsp. soda

1 c. sugar

3 tbsp. butter

iy2 c. flour

1 tsp. B. P.

1 c. walnuts

V2 tsp. vanilla

Cream butter and sugar, add eggs, well beaten, sift flour and B. P. and add. Then add vanilla and walnuts, cut fine. Pour boil- ing water over dates and add soda, let cool and add to mixture. Steam three hours in covered cans. — Mrs: C. W. Poole".

SUET PUDDING

1 c. ground suet 2 c. bread crumbs

1 c. flour

1 c. raisins (2 c. raisins. and no currants if desired.)

1 c. currants

V2 c. molasses (Sorgum molasses is best)

1 2 c. sugar (less molasses and more sugar if desired >

1 c. sweet milk

1 tsp. salt

1 tsp. each of cloves and nutmeg.

Steam 3 or 4 hours — Mrs. May Grover.

TIHITIAN DESSERT (Squash Pudding)

An ample amount of squash I can pineapple grated

1 c. sugar 2 eggs well beaten

Juice of one lemon l/4 tsp. salt

% to one c. corn starch in water

Mix all together. Bake in well greased pan in moderate oven until well set. Serve hot or cold with grated cocoanut.

—Thomas X. Smith, Jr.

RAISIN APPLE COBBLER

Tirst part:

5 tart apples 1 c. raisins

1 c. sugar 2 Tbsp. butter

Put all in baking dish and cover with following batter. 1 egg 2 T. melted butter or substitute

V2 c. sugar y2 tsp. vanilla

1 c. sifted flour % c. milk

1 tsp. B. P.

Beat egg until light, add sugar, sift flour and B. P. and add to mixture alternately with milk. Beat until smooth. Add melted butter and vanilla. --Mrs. Clyde Packer.

PUDDINGS 55

DATE PUDDING

2-3 c. sugar 2 eggs

1 c. bread crumbs 5 T. melted butter

L2 c. miik or more if bread is dry

1 c. chopped nuts 1 c. chopped dates

1 tsp. vanilla 1 tsp. B. P.

Mix dry ingredients, add moist ones. Steam or bake.

— Mrs. West Parkinson.

DATE ROLL

lA lb. dates lA lb. marshmallows

3 4 lb. graham crackers lU lb. nuts

2/4 pt. cream

Roll crackers, leaving two out. Roll nuts, cut marshmallows. Put all together with cream and work with fingers and form roll size of slices desired. Then roll in remainder of crackers. Make day or so before using or long enough to chill and set. Slice and serve with whipped sweetened cream sprinkled over with nuts or chocolate candies. Serves five. — Mrs. Daniel Ricks.

DATE PUDDING

c. Karo 2 c. water c. nuts

1 c. dates

1 tsp. soda

2 c. flour

Steam in greased

CARROT PUDDING

c. c. c. c.

grated potato grated carrots sugar raisins c. flour

1 tsp. soda V2 tsp. salt 1 tsp. cinnamon 1 ■_> tsp. allspice V4 tsp. cloves

Beat soda into potato, add carrot and fruit, then the dry n (^ ingredients. Mix thoroughly and steam for four hours. Serv"

with either lemon or hard sauce. — Mrs. Earl J. Soelberg. ^ jj^t^i

CARMEL SAUCE 7J/^^7

1 c. sugar carmelized by melting in frying pan. When melted ' ' a n^P

add 1 c. water and boil until dissolved. - a>^" dJ^K

56 THE RELIEF SOCIETY COOK BOOK

CARMEL CUSTARD

Use above sauce by placing 1 Tbsp. in individual mold, than carefully pour into molds the following mixture: 1 qt. scalded milk, poured over 5 beaten eggs, V2 c. sugar, V4 tsp. salt, nutmeg and lemon ext. Set molds in pan with water in it and let bake in a moderate oven until a knife will come out clean, (about 20 minutes). Let cool and remove by running around custard with knife. Turn upside down into sauce dish.

FIG PUDDING

1^4 c. sugar 1 tsp. cinnamon

1 c. raisins ' V2 tsp. allspice

1 c. currants V2 tsp. cloves

1 c. suet V2 tsp. nutmeg

1 c. flour 1 c. molasses

1 2 c. figs, cut fine V2 tsp. soda

1 L, c. nuts 4 eggs

Mix all together dry then add one cup molasses with V2 tsp. soda. Add 4 well beaten eggs.

CARMEL SAUCE

Cream together 1 cup brown sugar, % cups butter. Let sim- mer until sugar is dissolved. Add x ■> c. cream, 1 tsp vanilla.

GRATED SWEET POTATO PUDDING

3 large sweet potatoes 1 tbsp. melted butter or nut

1 c. sugar margarine

1 c. milk 1 tsp. cinnamon

1 egg l4 tsp. cloves

Pare and grate potatoes, or put through food chopper. Ada sugar and milk and mix thoroughly. Beat in the egg and add butter and spices. Put in shallow, well greased baking dish and bake until brown in (350) degree oven or, put in double boiler and steam 2V2 hrs. May be served with any good pudding sauce, or spread with preserves and meringue and browned.

ORANGE PUDDING

6 oranges, med. 3 egg yolks, 3 egg whites

1 lb. can grated pineapple 1 envelop knox gelatin

y2 c. sugar Juice of j L> lemon

Combine yolks and sugar, add pineapple, orange juice and 1 grated orange rind. Soak gelatin in V2 c. cold water let stand a few minutes then fill cup with boiling water. Mix all ingred- ients and last stir in stiff egg whites. Put in fancy dishes ready to serve. — Mrs. Nathan Levine.

ROLLED RAISINS

3y2 c. flour

2 lb. raisins

1 tsp. cinnamon, cloves

1 ^ tsp. salt

2 c. sugar 2 c. hot water V2 c. butter y2 c. lard 2 tsp. soda

Put sugar, butter, or lard and raisins in the hot water in a kettle and let boil 2 minutes. Remove from fire and add the 2 tsp. of soda while hot. Whip very hard and set aside to cool. When cool add the flour and bake 1 hour. — Mrs. Lorenzo Jensen.

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