Wood-ward Motor Co

Ingredients

• half cup of cream
• 1 cup boiled rice 3 tbsp
• 3/4 cup ground peanuts 1 tbsp
• two cups of syrup which has been prepared by taking 2 cups of sugar
• 2 cups of sugar
• 3 pounds of cabbage
• 2 tbsp butter !8 tsp
• one pound of hamburger
• half cup of tomato juice
• one half cup of rice
• 4 slices bacon
• one half pint cream
• 6 slices of bacon into bits
• 1 cup ground steak
• 2 tbsp of mixture
• 1 cup thin cream into which has been beaten 1 egg
• a dash of pepper before serving
• a piece of butter
• a dash of cayenne added while hot
• a small piece of butter
• one well beaten egg
• one tsp
• 2 tbsp
• 3 tbsp
• 1 tbsp
• 1 egg i tbsp
• 1 tsp
• 73 sweet potatoes
• 6 large sweet potatoes
• six thin slices of lean bacon
• 3 carrots 1 1
• 6 potatoes 2 tbsp
• 8 tsp
• 8 small onions ' ■_> lb
• one full can of tomatoes
• one small can salmon
• 75 vegetable chowder 1 qt
• 1 onion 1 can corn 1 small stick of celery 1 potato i can mixed vegetables o
• 1 small stick of celery 1 potato i can mixed vegetables
• 1 potato i can mixed vegetables
• one inch pieces 3 tbsp
• 4 tsp
• 2 eggs 2 c
• 8 servings
• one sheet in baking dish
• 2 eggs have been beaten
• six good sized potatoes
• 6 persons
• one tbsp
• 4 egg whites well beaten
• 2 tsp
• 2 each of ground nutmeg
• 1 egg l/2 tsp
• 6 green peppers
• two medium sized onions
• 77 stuffed cabbage leaves wilt leaves by pouring boiling water over
• 1 egg
• one level tsp
• 8 hrs
• one egg hard
• 16 tsp
• 46 ralph
• 79 harrison market sugar city
• salt
• pepper
• cayenne
• nutmeg

Directions

1. Phone 111

2. 72 THE RELIEF SOCIETY COOK BOOK

3. VEGETABLES

4. SUGGESTED COMBINATIONS FOR VEGETABLES

5. Creamed carrots and peas.

6. Carrots and celery with cheese sauce.

7. Creamed carrots, onions and celery. (Equal parts of vegetables).

8. Cooked spinach and onion.

9. Creamed asparagus, carrots and peas. (Equal parts of vegetables >

10. String beans, lima beans, corn. (Equal parts of vegetables.)

11. Raw Vegetable Combinations Carrots and onions Cabbage, carrots and onions

12. Cabbage and peppers Cabbage celery and onions

13. Cabbage, lettuce and onions.

14. CARROT, PUFFS

15. To each cup of cooked mash carrots, add half cup of cream, one well beaten egg', one tsp. butter, melted, ½ tsp. sugar and % tsp. salt. Mix well, pour into greased custard cups and bake about V2 hour in a hot oven, or until puffed up and light.

16. — Mrs. Martin Henderson.

17. CARROT LOAF

18. V/% cup ground raw carrots 2 tbsp. chopped green pepper

19. 1 cup boiled rice 3 tbsp. minced bacon

20. 3/4 cup ground peanuts 1 tbsp. chopped onion

21. 1 egg I tbsp. prepared mustard, or

22. 2 tbsp. catsup. Mix ingredients in order given, pack into a greased loaf pan and bake in moderate oven one hour. Can be served with tomato sauce or white sauce. It saves time to parboil the carrots.

23. —Mrs. Margaret Davis.

24. CANDIED SWEET POTATOES

25. G medium sized sweet potatoes V2 cup sugar V.i cup butter 3 tbsp. water

26. 1 tsp. salt 1 tsp. cinnamon

27. Wash and pare potatoes, cut in halves length-wise and put in cold water for a few minutes. Have sufficient water boiling to cover potatoes, to which 1 tsp. salt has been added. Put pota- toes in, cover and boil slowly for 20 minutes. Drain.

28. In the meantime, make syrup of sugar, butter, water and cinnamon. Dip each potato into this, put into greased baking pan and bake for 10 minutes. Baste several times with remain- ing syrup. —Mrs. Earl J. Soelberg-

29. SWEET POTATOES AND PINEAPPLE

30. Roll a strip of sliced bacon around a medium sized cooked, sweet potato. Place on ring of pineapple and bake until bacon and pineapple are browned. — Mrs. West Parkinson.

31. SWEET POTATOES

32. Wash 6 large sweet potatoes, steam until tender. Drain and peel, slice in thick slices and lay slices in a shallow tin which has been well buttered. Pour over the potatoes two cups of syrup which has been prepared by taking 2 cups of sugar and adding enough water to melt the sugar. Bake in hot oven until brown and serve hot. — Mrs. Geo. S. Romney.

33. BAKED CABBAGE AND BACON

34. Shred or chop coarse 3 pounds of cabbage. Stir into it a tbsp. of flour, a tsp. of salt, 1 tsp. of sifted dry mustard, a little paprika and V2 cup of water. Pour into a granite baking dish, lay over the top six thin slices of lean bacon and cover tight. Bake in a hot oven an hour. If it does not brown with cover on, remove for a few minutes. The bacon is nice however if a thin tin is used for cover and not removed. — Mrs. Alice Drennen.

35. SCALLOPED POTATOES AND CARROTS

36. 3 carrots 1 1 ., cup milk

37. 1 tsp. salt , 2 tbsp butter !8 tsp. pepper

38. Pare carrots and potatoes, cut in thin slices, cook until tender and drain. Arrange potatoes and carrots in alternate layers, sprinkle each layer with salt and pepper, add some of the butter and flour to each layer. Cover all with the hot milk and bake in a covered dish about 20 minutes. Remove the cover and brown. —Mrs. Mary A. Neiderer.

39. PEAS SERVED IN TURNIP CUPS

40. Take medium sized white turnips, peel and with an apple corer remove the inside. Put the cup on in boiling water and when tender remove to a platter. Steam the flakes which have been removed from the inside in a double boiler and season with butter, cream, pepper and salt. Fill the turnip cups with peas and garnish with flaked turnip. Serve hot — Mrs. M. C. Madison.

41. 74 THE RELIEF SOCIETY COOK BOOK

42. HIDDEN ONIONS

43. 8 small onions ' ■_> lb. green beans

44. 2 tbsp. butter 2 tbsp. flour

45. 1 c. sifted canned tomatoes I c. chopped, left-over meat

46. Cook onions and beans separately until tender using as little water as possible to prevent burning. Place onions in a well but- tered shallow baking dish, spreading them out so they don't touch each other. Fill spaces between with beans. Melt butter, stir in flour and slowly add tomato puree. Bringing to boiling point,, stirring constantly and add meat. Season sauce with salt, pepper and 1 tsp. sugar and pour over onions and beans. Dot with tiny bits of butter and bake twenty minutes in a hot oven. Serve frorm baking dish. — Alice Drennen..

47. CABBAGE ROLLS

48. For about a dozen rolls get a good sized head of cabbage and one pound of hamburger and sausage mixed. Boil the cabbage for just a few minutes after cutting out the hard center. Then remove from water and cool enough to handle. Mix the ham- burger and sausage, add a half cup of tomato juice, one half cup of rice (uncooked), a medium sized onion chopped fine, and seasoning to suit taste. Separate the cabbage leaves. On each leaf place a spoonful of the meat mixture, and roll the leaf, fold- ing it in at the sides so the meat won't cook out, and securing the roll with a tooth pick. After all the rolls are made place them in a large kettle, or in the waterless cooker, and cover with water in the kettle, but add only a little water if in the waterless cooker. Cook well for an hour or longer. Drain off water, and strain into the kettle one full can of tomatoes and the remainder of the can opened to season the meat. Season well and cook a few minutes longer. When serving pour the tomato sauce over the cabbage rolls. String beans served with this dish are delicious.

49. — Mrs. Bessy BeaL

50. CORN AND SALMON PUDDING

51. Mix in the following order —

52. Contents of 1 can of corn, 1 tbsp. melted butter. V2 tsp. salt, Ye tsp. pepper, one small can salmon and 1 tbsp. heavy cream or evaporated milk. Bake in buttered baking dish in a moderate oven 350 degrees, for 30 minutes. Will serve from six to eight.

53. — Alice Dreniun.

54. VEGETABLES 75

55. VEGETABLE CHOWDER

56. 1 qt. milk V2 lb. salt pork

57. 1 onion 1 can corn

58. 1 small stick of celery 1 potato

59. i can mixed vegetables or left-over cooked vegetables

60. Scald milk, dice pork and fry until golden brown, remove pork and fry diced onion. Add corn, celery, cut fine, diced potato and vegetables to milk. Then pork fat and onion. A little salt if necessary and a dash of pepper before serving.

61. — -Mrs. John R. Peterson.

62. SPANISH RICE

63. 4 slices bacon, cut in one inch pieces

64. 3 tbsp. chopped onions 2 c. cooked rice x4 tsp. celery salt !/4 tsp. pepper

65. 2 c. tomatoes ]4 tsp. salt

66. Heat the bacon in a frying pan. When hot, add and brown the onions and rice. Add the rest of the ingredients and cook slowly for 20 minutes. Stir frequently. — Mrs. Nora Clark

67. ONION SOUFFLE

68. 2 tbsp. butter 1 c. soft bread crumbs

69. 2 tbsp. flour 2 eggs

70. 2 c. milk Salt and pepper

71. 2 c. chopped cooked onion Buttered crumbs

72. Melt butter and add flour. Add milk gradually and cook until thickened, stirring constantly. Add onions, bread crumbs, beaten egg yolks, season to taste. Fold in stiffly beaten egg whites. Cover with buttered crumbs. Bake about 30 minutes. Makes 6 or 8 servings. --Mrs. Z. E. Squires.

73. ONION SHORTCAKE

74. 2 c. finely cut onions 2 Tbsp. water

75. Stir and cook until clear in frying pan.

76. 2 c. flour (measure after it has been sifted.

77. 4 tsp. B. P. % c. milk

78. 3 Tbsp. fat 1 tsp. salt

79. Mix and put in one sheet in baking dish. Pour hot onions on dough and on this pour V2 c. sour cream in which 2 eggs have been beaten. Bake 20 minutes. — Tressie Y. Heileson.

80. 76 THE RELIEF SOCIETY COOK BOOK

81. STUFFED POTATOES

82. Peel six good sized potatoes or as many as desired, cut out a round space and fill with hamburger or other chopped meat, moisten with milk, and seasoned with salt, pepper a little diced celery and onion and a piece of butter. Place in baking pan with c. or so of boiling water and bake in hot oven. Baste occasionally. Remove from the pan when done and make a gravy of liquid and pour over potatoes. Be sure and use good baking potatoes so they will hold their shape. — Mrs. Glen Herdti.

83. POTATO PUFFS

84. Steam potatoes with skins on. Peel and mash, for every 6 persons, allow one Tbsp. butter, one half pint cream, one tsp. salt and a dash of cayenne added while hot. Beat until smooth and light and carefully fold in 4 egg whites well beaten. Place in baking dish, sprinkle with grated cheese, brown in oven and serve piping hot. — Mrs. Glen Herdti.

85. VEGETABLE PUDDING

86. 1 c. grated carrots | 2 tsp. salt

87. 1 c. grated potatoes 1 tsp. soda

88. 1 c. grated apples 1 c. sugar

89. 1 c. chopped suet 2 c. flour

90. l/2 each of ground nutmeg, cinnamon, cloves.

91. Mix all ingredients well and put in greased molds. If desired one may use B. P. tins in place of a mold. When done slice and serve with your favorite sauce. Steam 4 hours. — Mrs. F. L. Erdman

92. CORN FRITTERS

93. 1 c, corn 1 Tbsp. melted fat

94. V2 c. milk 1 tsp. B. P.

95. Mix all together and add enough flour to make rather stiff batter. Drop by tsp. in deep fat and fry until brown. Serve hot.

96. STUFFED GREEN PEPPERS

97. 6 green peppers. Remove seeds and cook in boiling water foi- ls minutes. Cut 6 slices of bacon into bits and fry slowly with two medium sized onions (finely chopped). When brown add two c. canned tomatoes, Y2 c. bread crumbs, 1 tsp. salt Vi tsp. celery salt. Cook until thickened. If not quite thick enough add more crumbs. Fill peppers with mixture and place in buttered baking dish, standing upright. Sprinkle tops with more crumbs and a small piece of butter on each. Bake 25 minutes or until brown, (in med- ium oven). Serve with plain boiled rice.

98. VEGETABLES 77

99. STUFFED CABBAGE LEAVES

100. Wilt leaves by pouring boiling water over them. Prepare stuffing by using 1 c. bread crumbs, 1 cup ground steak, 1 Tbsp. onion (fine), salt, pepper, 1 Tbsp. butter, V2 c. milk.

101. Method: Fry onion in butter until golden brown, then mix all the ingredients together. Use 2 Tbsp of mixture for each leaf, fold in the cabbage, tie with a cord and boil in salt water y2 hour or until tender. — Mrs. Effie Merrill.

102. HEAVENLY CABBAGE

103. Put cabbage, which has been gently boiled in salted water and drained, into buttered baking dish. Pour over it 1 cup thin cream into which has been beaten 1 egg. Sprinkle with buttered cracker crumbs and dash of nutmeg. Bake until egg and cream make custard. — Mrs. Annie Kerr.

104. VERMONT BAKED BEANS

105. Put one qt. of navy beans to boil in plenty of water with one level tsp. of soda. Boil until skin will crack open when blown upon. Drain and cover again with boiling water. Boil 5 or 10 minutes, not long enough for beans to fall apart. Put 1 lb. salt port (or fresh pork and 1 tsp. of salt), in baking dish, (bean pot is best), Add beans, tbsp. molasses, (thick syrup may be perf erred), and

106. 1 tbsp. of mustard. Cover well with water and cover with tight lid. Add boiling water as needed during the baking of 8 hrs. or more. — Mrs. Annie Kerr.

107. LEFT OVERS

108. Make cold mashed potatoes cup shapes. Mince enough ham or other meat to fill a cup. Boil one egg hard and chop fine. Make a cream sauce of \2 c. milk and 1 Tbsp. flour. Add meat and egg, when thick pour into potato cups and set in oven until brown.

109. ONION SOUFFLE

110. 2 tbsp. butter 1 c. soft bread crumbs , 2 tbsp. flour 2 eggs

111. 2 c. milk Salt, pepper

112. 2 c. chopped cooked onion.

113. Melt butter and add flour, add milk gradually and cook until thickened, stirring constantly. Add onions, bread crumbs, well beaten egg yolks. Season to taste. Fold in stiffly beaten egg whites. Cover with buttered crumbs. Bake about 30 minutes. Makes 6 or 8 servings. — Mrs. J. A. Watts.

114. 78 THE RELIEF SOCIETY COOK BOOK

115. RINCTUM DITTY

116. 3 c. tomatoes I tsp. salt

117. 1 c. grated cheese 1-16 tsp. mustard

118. 2 Tbsp. butter 1 tsp. grated onion 1 Tbsp. minced parsley V2 tsp. celery salt

119. 1 c. mushrooms

120. Melt butter, add tomatoes, cheese pepper and mushrooms, diced, stirring constantly. Season with remaining ingredients. Cook until of a smooth creamy consistency and serve very hot on dainty squares of toast or toasted crackers. ■

121. — Mrs. Kenneth Webster.

122. REXBURG ABSTRACT COMPANY I

123. BONDED ABSTRACTORS

124. Successor To Original f

125. MADISON ABSTRACT COMPANY, LTD. f

126. Phone 46 Ralph A. Parker, Sec'y-Treas. Rexburg, Ida. |

127. .»-.«>-•••»•

128. Sugar City Furniture & Hardware Co.

129. Dealers in Furniture, Hardware, Atwater Kent & Brunswick Radios.

130. We aim to supply the needs of the farmer and housewife.

131. A chance is all we ask

132. SUGAR CITY MERC. CO.

133. Sugar City, Idaho Phone No. 308-R1

134. GENERAL MERCHANDISE

135. WE APPRECIATE YOUR BUSINESS

136. THE RELIEF SOCIETY COOK BOOK 79

137. HARRISON MARKET

138. Sugar City, Idaho

139. Member of RED And WHITE Chain MEATS AND GROCERIES

140. Quality, Service and Prices are the best

141. | DERR'S

142. CASH MARKET

143. ! Phone 288 -J2

144. < Teton City, Idaho \

145. ? Quality best obtainable

146. - Prices reasonable - Service Prompt !

147. ! MEATS & GROCERIES

148. — FRESH FRUITS & VEGETABLES j

149. You can always get •

150. THE BETTER INGREDIENTS 1

151. B. L WALDRAM'S j

152. I Sugar City, Idaho f

153. If it's YELLOWSTONE Or MUSTANG It Is BETTER FLOUR

154. Satisfaction Guaranteed

155. For Sale By All Grocery Stores

156. WHOLESALE — RETAIL

157. THE MIDLAND ELEVATORS

158. REXBURG, IDAHO

Nutrition, whole recipe (rough)

Counts 22 of 24 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.