NATIONAL GROCERY CO

COOKIES 153

Cocoanut Kisses — No. 2.

One-half cup granulated sugar, whites of 2 eggs beaten, y2 pound shredded cocoanut. Mix all together and drop from teaspoon. Bake light brown. CARRIE KOCH.

Cocoanut Hills.

One and one-half cupfuls sugar and about % of cup of water. Boil until it strings. Add this to 1 pound of bulk cocoanut, then add the beaten whites of 5 eggs, flavor with vanilla and bake in slow oven. Drop from teaspoon. MRS. L. ABRAMS.

Cocoanut Macaroons. Mix 1 pound of sugar with the white of 6 eggs, beat until very light, add 1 pound of shredded cocoanut, drop on pan the size of a 50-cent piece, sprinkle with more cocoanut and bake until brown.

MRS. H. W. FRIEDLANDER.

Marguerites or Tea Biscuits.

Small salted wafers; spread jelly on thick; make meringue of whites of eggs, add chopped walnuts and bake to light brown.

CARRIE A. FORTLOUIS.

Snow Flakes. Make a noodle dough of 2 eggs, add to it some whisky, a little sugar, and salt; roll as thin as possible, cut in diagonal strips about 3 inches wide and about 4 inches long. Drop into deep chicken fat and cook quickly. Then let cool on brown paper and sprinkle with sugar and cinnamon. MRS. A. E. WILZEN.

Honey Cakes.

Two tablespoons butter, 2 cups granulated sugar, 1 cup honey, 1 cup milk, 3 heaping cups sifted flour, 2 teaspoons baking powder and 6 eggs (reserve whites of two for icing), 1 pound dates y± pound almonds, % pound seeded raisins, 15-cent cake sweet chocolate grated, 1 teaspoon cinnamon, y2 teaspoon each of allspice and cloves. Bake in regular baking pans, then cut in small squares and ice.

MRS. D. KOCH.

How to Make Two Cakes at One Time. Have a long cake tin divided in the middle. When baking the cake, put half the quantity in one end of the tin. Add to the remainder ppices, raisins, chopped nuts, etc., according to taste, and put in the other end of tin. This saves time in making and baking, and the result is two kinds of cake. If the family be small, there is less likelihood of having dry cake on hand, as would be the case with a large one.

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ONE THOUSAND FAVORITE RECIPES

GEORGE J. TURRELL

WALTER E. TURRELL

Sunset Main 1245 Independent 4362

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903 SECOND AVENUE

BURKE BUILDING SEATTLE

Gut Flowers

Weddings Funerals, Etc,

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810 Second Ave.

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Main 3880 PHONE Ind. 301

THE HABIT OF COOKING THE HABIT OF SAVING -

HOW ESSENTIAL TO HEALTH AND SUCCESS

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AND TRUST COMPANY

Solicits you to acquire the Savings habit by opening an account with it. 4% paid on Savings accounts.

In our own modern fire proof building we have installed the finest Safe Deposit Vault in the West. Inspection solicited.

J. A. Murray, President Harry Welty, Secretary

J. P. Gleason, Ma?iager M. M. Murray, Cashier

: BREAD AND BREAKFAST FOODS 155

Bread and Breakfast Foods

The more thoroughly bread is kneaded, the whiter and finer the texture. Turn the dough constantly, so that every portion is thoroughly worked. Knead until it is light and elastic to the touch. Allow it to riso to twice its bulk. If bread has become sour by being allowed to rise too long, a little soda mixed with warm water and carefully added to the dough will help correct the sourness.

A few mealy potatoes mashed and added to bread sponge will make bread lighter and keep fresh longer. Do not allow bread sponge to become either chilled or overhea+ed; but if possible keep at a tem- perature of 75.

More time will be required for bread to rise in cold weather than in warm.

In cold weather cover bread pan with a heavy blanket.

Bread is lighter if pressed back into the pan and allowed to rise a second time. Bake in hot oven, about three-quarters of an hour for medium-sized loaves.

In making baking powder biscuits, etc., do not knead the dough, and mix as soft as possible to handle.

In cooking cereals, add a teaspoonful salt to a cupful of water. Cook in double boiler; the longer, the better the flavor and the more di- gestible. What is left over of the cereal may be reheated the next day or cut into slices, floured and fried.

In making fritters the ingredients should be put together as quickly as possible, and then all beaten thoroughly; add whites of eggs last. Clarified drippings, lard or butter, or any two mixed, may be used for frying.

Fritters will be lighter if no sugar be added to the batter.

Fresh eggs are heavier than stale eggs. If they float in water they are not fresh. Eggs are more wholesome when cooked just under the boiling point.

Biscuit, bread or cake that is stale can be freshened by dipping for an instant into cold water, then placing in the oven for 10 or 15 minutes. Use immediately.

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ONE THOUSAND FAVORITE RECIPES

Buckwheat cakes made with yeast should not be stirred after they have risen.

If griddle cakes stick to the griddle, sprinkle on salt, and rub with a coarse cloth before greasing.

Potato Yeast. Two tablespoons salt, two tablespoons sugar, three tablespoons flour; mix and scald with one pint boiling water. When cool add two yeast cakes, softened in a little lukewarm water; place in a warm cor- ner and let rise till light and frothy. If prepared in the morning will be ready early in the evening, or if set in the evening will be ready next morning. When ready, boil 12 potatoes, drain and mash fine; add one quart boiling water, one quart cold water and let cool. Then add the prepared yeast. Let rise in a warm place till very light and frothy. Then set away in a cool place and use as needed. Will keep till used up. Can be used for anything that ordinarily calls for yeast.

Proportions for four large loaves of bread: Three cups yeast, two cups warm water, one tablespoon sugar, one scant tablespoon salt; mix and add exactly three times as much ffour as liquid. Knead and let rise in warm place two hours. Knead down and mold into loaves and let rise three-quarters of an hour — not longer. Bake in moderate oven. MRS. N. DEGGINGER.

Home Made Yeast. Boil eight potatoes and mash fine; save one pint boiling potato water. Pour over five tablespoons flour, three tablespoons sugar, one tablespoon salt; add two quarts cold water and one pint boiling wa- ter. Add two cakes Magic Yeast or Yeast Foam, which has been soaking while potatoes were boiling. Use one cup yeast for each loaf. When setting bread add one tablespoon sugar, one tablespoon salt, one table- spoon shortening. MRS. F. BORIES. Corn Bread No. 1. One pint corn meal, two heaping tablespoonfuls flour, two table- spoonfuls sugar, two large teaspoonfuls baking powder, one teaspoonful salt, butter size of egg, one pint sweet milk, one egg.

MRS. MARTIN JACKSON, Los Angeles.

Corn Bread No. 2.

One cup corn meal, 1 cup white flour, 2 eggs, 1 tablespoon melted butter, 2 teaspoons sugar, pinch of salt, iy2 teaspoons baking powder. Mix with milk to the consistency of sponge cake. Bake in shallow tin and cut in squares before removing.

MRS. PAULINE JOSEPH.

RELIANCE 33KE