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THE PHILALETHEAN COOK BOOK 29

MEAT LOAF. — One pound veal, 1 pound beef, and 1 pound pork ground together, 1 bay leaf, 2 eggs, 3 crack- ers, rolled fine, 1 onion, one-half teaspoon cinnamon, one- half teaspoon ginger and a pinch of sage, salt and pepper to taste, 1 cup sweet niilk. Make into a loaf, lay strips of bacon on it and bake slowlj^ two and one-half hours.

— Mrs. Clarence Langdon.

MEAT PATTIES.— Line patty pans with puff paste, fill with cooked chopi)ed meat, little bits of butter and a little water. Season with salt and pepper, cover with finely rolled cracker crumbs and cook long enough to bake the paste. Mrs. W. B. Chandler.

BEEF LOAF.— Three pounds lean beef, one-half pound salt pork chopped together (at the market), three eggs well beaten, 1 cup cracker crumbs rolled fine, 1 tea »spoon black pepper, 2 teaspoons salt, mix the salt and pe])per with the dried crumbs, then add them to the eggs and if needed to moisten the crumbs add a little milk, then stir all with the meat. Mix thoroughly and divide into 2 or 3 small loaves. Kneed and then press them into smooth shape, put in small baking pan with a little water and bake slowly one and one-half or 2 hours. Add water as needed to the baking pan. Mrs. W. B. Chandler.

FBICASSEE DBIED BEEF.— One cup finely chop- ped beef, 1 tablespoon butter, one-half pint of milk, 2 eggs. Melt butter in milk and add beef and cook 5 minutes, then put in the beaten eggs slowly and stir until the sauce is thick. Serve on toast. — Mrs. W. E. Smith.

CHILI CON CABNE.— Cut up fine 1 pound beef and 1 medium sized onion, fry for a little while in hot lard, then add salt, 1 green pepper and 1 tablespoon chili powder. Add a few tomatoes, a little water and boil slowly till done, Add flour to thicken gravy. This is a Texas dish and considered verv fine. — Mrs. John Baker.

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30 THE PHILALETHEAN COOK BOOK

MOCK DUCK WITH TOMATO SAUCE.— Three pounds beef from the round, one-fourth pound salt pork ground together, 1 cup bread crumbs. Season to taste with salt and pepper and sage. A level teaspoon of salt, both black and red pepper, 2 eggs. Mould in shape and bake. Sauce: One pint tomatoes, 1 teaspoon chopped onions, 2 cloves, bay leaf and parsley, one-fourth cup but- ter, one fourth cup flour or one-half as much corn starch as flour if it is desired. Salt and pepper to taste. Place the tomatoes on the stove, boil ten minutes. If any boils away add water. Place butter, onions, salt and pepper in the pan, fry but do not brown. Add flour, stir until smooth. Add hot tomatoes slowly. Cook to the consis- tency of cream. Serve on the platter around the mock duck. Garnish with i)arsley, shredded lettuce or other garnish. — Stella Claybaugh.

NUT ROAST. — One cup of crackers or bread crumbs, 1 egg, 1 cup chopped nuts, milk to moisten crumbs, small piece of butter, bake and serye hot or cold with tomato sauce. — Mrs. A. Fauber.

ROUND STEAK AND DUMPLINGS.— Take round steak, remove the bone and sear on both sides, cover with boiling water and set on back of stove to simmer 2 hours, season with salt and i)ei)per. About 20 minutes before serving, make a batter of 1 cup flour, pinch of salt, 1 tea- spoon baking powder and water enough to make rather thick batter. Drop this by symon on top of the meat. Cover and let cook until done or about 20 minutes. Servo with meat on coutor of i)latter, dumj)lings and gravy around it. — Mrs. Cora Price.

SAUSAGE ROLL. — Two pounds pork sausage, 2 eggs, 1 cup of cracker crumbs, salt and pepper. Mix all together and form in a roll. Cover with half can of toma- toes ,cook 2 hours or until done. Baste often with tomato juice. — Mrs. Bert Albin.

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THE PHILALETHEAN COOK BOOK Tl

POT PIE. — ^A piece of mutton boiled in salted water until very tender, then skim off fat. Put a small quantity of flour in a. pan, a little salt and pepper and pour fat in the center of the Hour. Mix well and roll as thin as pos- Ksible. Cut in strips one and one-half inches by 3 inches, drop in hot gra\y one at a time. Serve at once.

—C. E. Pettit

DUMPLINGS, — One pint flour, 2 teaspoons baking powder, one-half teaspoon salt, one cup milk. Mix dry ingredients and add milk. Drop in spoonfuls in boiling hoef stock, keep onceover and cook 12 minutes.

— Mrs. Parker Lupher.

DUMPLINGS.— One pint of flour, one-fourth tea- spoon salt, one and one-half teaspoons baking powder, 1 egg and milk enough to stir well. Drop in kettle from large s])oon, cover and cook 10 minutes. — Mrs. Strehlke.

SWISS STEAK.— Bnj a round steak, cut an inch or inch and a half thick. Pound a cup of flour into it thor- oughly. Pry in hot fat until brown on either side, then pour boiling water on it, cover and let it simmer in oven for 2 hours. If onion flavor is desired, fry onions in hot fat until brown, then remove them and put in the steak.

—Mrs. N. F. Phelps.

SWISS STEAK.— ^Take a 2 inch steak and trim all fat off, ])ut on the steak board and beat flour into it. Sear iKich side in butter, put in pan and set in steamer. Make gra\y of the butter and milk and pour over meat. Steam (I hcmrs. Serve while hot. — Mrs. Tague.

VEAL LOAF. — Three pounds of ground veal, mix in cracker crumbs and three eggs. Salt and pepper to taste. I*ut half of loaf in i)an then layer of sliced boiled eggs, then rest of meat. Put bits of butter and cracker crumbs on top and one pint of sweet milk. Baste loaf with milk as it browns. Serve hot. — Mrs. Tague.

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32 THE PHILALETHEAN COOK BOOK

CHINESE PALAFF.— One pound of beef, ground fine, one cup uncooked rice, one-half can of tomatoes, one onion fried in butter. When onion is brown stir in toma- toes, then the rice and meat. Then make into a roll. Put one green pepper, chopped fine, over top. Add butter and water and bake one hour. This is fine for luncheons.

— Mrs. Wm. Corbut.

BOAST LEG OF LAMB WITH STUFFING.— A leg of lamb is usually sent from the market with caul. Ke- move caul, wipe meat, sprinkle with salt and pepper. First remove bone to be filled with stuffing. Place roast on rack in dropping pan and sprinkle with flour. Place in hot oven and baste every 15 minutes. It may be neces- sary to put a small quantity of water in pan while cook- ing the meat. Stuffing: l^^ cups bread crumbs, 1 egg, well beaten, 2 level tablespoons butter, 1-3 teaspoon pep- per, pinch of salt, I/2 tablespoon of sage.

— Mrs. Carl Anderson.

MEAT PIE. — Cut one pound of left-over or raw meat in cubes and brown lightly in frying pan. Add water to cover and stew gently 3 hours. Add onion, carrot and salt and stew another hour. Then thicken and season to taste. Crust: ^2 ^^P flour, pinch salt, 14 teaspoon bak- ing powder, 2 teaspoons lard or butter, 14 ^^P niilk. Sift dry ingredients together, cut in shortening. Add milk to form soft dough. Roll lightly on floured board and place on pan containing meat. Bake in moderate oven till crust is done. Will sevre five people. — Mrs. F. A. Smith

FINE MEAT LOAF.— One pound veal, one pound pork, one pound beef, ground together, 6 crackers rolled fine, 3 eggs well beaten, 2 cups sweet milk, 2 teaspoons salt, a little cayenne pepper, ^/^ teaspoon ginger, 1 bay leaf, 1 grated onion, 1 tablespoon of lemon juice. Place strips of bacon on top of loaf and bake one hour or longer.

— Mrs. F. H. Reinhold

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THE PHILALETHEAN COOK BOOK 83

SMOTHERED STEAK.— Fnt a round steak in a but- tered baking dish, season with salt and i)epper, prepare a dressing as follows: One cup sweet milk, 2 cups bread crumbs, 1 egg, 1 tablespoonful melted butter, salt to taste. A dash of cayenne i)epper. Cover the steak with this dressing and bake one an done-half hours. — Calie Busey.

MEAT PATTIES.— Grind 2 pounds of round steak, add 1 cup of rolled cracker or bread crumbs, 1 cup of milk, 2 eggs, season with salt, pepper and butter. Make into patties and fry in hot fryings. — Mrs. E. Hadley.

LEG OF Z/Aif5.— Take a leg of lamb and trim all of outside skin off. Cover with red pepper and salt and flour well. Bake in oven until done and serve hot.

— Mrs. Tague.

BAKED HAM. — Slice the ham one inch thick, soak in water one hour, place in baking pan, sprinkle with I>owdered mustard, brown sugar and two tablespoonfuls of vinegar. Add a little water, baste often. Bake about 40 minutes. — B. P. Marks.

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CHIROPRACTIC FOR HEALTH

The Chiropractic idea is that the cause of disease is in the person afflicted. The function of every organ in the body is controlled by mental impulses from the brain, which it transmits thru the nerves. Any im- pingement of the nerves interfering with the trans- mission of mental impulses results in an abnormal function called disease. Chiropractic removes the pressure upon nerves and overcomes disease, and ov^r 90 per cent of so-called necessary operations can he overcome thru Chiropractic adjustments.

Do not listen to prejudice or ignorance. That gets you nowhere. Chiropractic gets you well. No case is taken when result is known to be impossible.

Consultation and examination without, charge at the office.

DR. T. A. GRESHAM

Graduated in two colleges Four years in literary college

Three years in Chiropractic College Office Phone M. 487 Residence Phone M. 330 M.

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THE PHILALETHEAN COOK BOOK 35

POULTRY AND GAME

CHICKEN PIE. — Prepare the chicken as for pot pie. When boiled tender T\ith a generous piece of salt pork the chicken will have a fine flavor. Thicken broth the chick- en was boiled in with a little flour mixed smoothly in a spoonful of cold water. Add seasoning of salt and pepper to taste and a lump of butter if the fowl was not fat. Place the chicken in a pudding dish, pour over the hot gravy and top off with baked puff paste, cut in rounds of individual size. This way of preparing the crust keeps the bottom of it from getting soggy and the neat little rounds of crust look nicer than the cut pieces would.

—Mrs. H. D. Collins.

FRIED FOWL. — Take a nice plump hen and cut in pieces as you would for frying, salt and pepper to taste and boil until tender, remove from the liquor and roll each piece in flour, put in dripping pan enough shorten- ing, preferably bacon drippings to well grease the bottom of the pan, place chicken in pan and, put a small piece of butter on each piece. Place in hot oven until nicely browned, turn and brown again. After removing chicken, put the liquor in the pan and thicken. Serve with hot biscuits and you have delicious fried chicken with biscuit and gravy. — Mrs. D. W. Faw

OROUHE. — Grouse, like most wild game birds, must hang a week before using, then pick \^ith care so as not to break the skin, singe, draw and truss, put a piece of butter mixed with pepper the size of a nutmeg in each bird, boil or roast from 45 minutes to 1 hour, basting liberally Avith melted butter or hot fat. If roasting place a piece of buttered toast under each bird. Serve the toast with the bird. Oarnish with cress and fried bread dice. Serve with bread sauce. — Mrs. Cheney.

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36 THE PHILALETHEAN COOK BOOK

BABBIT EN GIBELOTTE.— When the rabbit ha^ been cut up, moisten it with two tablespoons vinegar and season it with salt and pepper, cut into little squares four ounces lean bacon, put in a sauce pan with two ounces lard or butter and a dozen small onions, peeled. As soon as the onions begin to color, add two tablespoons of flour, stir with a wooden spoon and cook the flour with the but- ter for three or four minutes. Now add the piece of rabbit which must be well mixed with the flour and moistened with equal parts of white vnne and hot water until the rabbit is covered with the liquid. Add a fagot composed of parsley, thjTiie, a bay leaf, a mite of garlic, the whole well tied together, cover the sauce pan nnd cook from one hour to one and one-half hours by a slow fire. You may add a few raw mu^shrooms, after twenty minutes cooking.

— Mrs, E. Strand.

CHICKEN EN CASSEROLE,— Joint a chicken, put the pieces into a casserole, cover with hot water, add a heaping tablespoon flour which has been browned in a tablespoon, butter and salt to taste, a slice of onion, few slices carrots, a cloves and a slice of lemon. Cover the cas- serole and cook in the oven 2 or 21^ hours. Fifteen min- utes before serving add a can of mushrooms.

— Mrs. Frank Dollis.

CREAMED CHICKEN FOR TWENTY-FIVE.— Three chickens, 2 cans mushrooms, 2 lbs. veal, cook chick- en and veal together till it drops off the bone. Cut chick- en, veal and mushrooms as for salad and mash together. Add salt, pepper and juice of one and one-half lemon. 6 tablespoons butter, 7 tablespoons of flour. Mix with 2 quarts of cream or milk. This is for cream sauce and should be strained. Mix all together and put in baking dish. Take 14 ll>- nielted butter and fill with cracker crumbs and mix all together and put on the top.

— Mrs. A, G. Wachtcr.

JOHN L STIVERS, Attorney-atlaw, Montrose, Colo.

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THE PHILALETHEAN COOK BOOK 37

CHICKEN COLLOPS. —^a&on 1 cup of cold cooked <Mcken with salt and pepper, add the white of 2 eggs not beaten, shape into balls and cook in boiling water for 4 ininutes. Serve with the following sauce : Almond sauce : Brown 3 tablespoons of butter, add 3 tablespoons flour, pour on three fourths cup of chicken stock and three- fourths cup cream, add i/^ cup shredded almonds. Season with salt, pepper and red pepper. — Mrs. Joe R. Brown.

VENISON ROAST.— For 10 lbs. roa^t wrap in slices of salt pork on two sides, add 2 carrots, 1 onion, 2 bay leaves, 2 cloves, 2 allspice, % lemon, salt and pepper, wat- er and butter or good stock. Boil 15 minutes on the stove, then put in the oven and baste often. — Mrs. 8. B. Wonder

FRIED CHICKEN COUNTRY STYLE. — Take young spring chicken cut in joints, have skillet with cup lard hot, place pieces rolled in flour in this, let brown on all sides, poiir off grease, put 2 cups boiling water in chicken, cover well, let simmer 30 or 45 minutes, this makes delicious gravy and can cook a rather large chicken.

Mrs. Oeorge High.

CHICKEN FILI GUMBO.— Fnt tablespoon lard in a stew pan, in this brown a chicken cut into pieces, take out the chicken and in the lard fry 1 small piece of ham, 2 sliced onions, and brown tablespoon flour. Put back the chicken, add hot water more than enough to cover, 1 pep- per pod without the seeds, salt to taste. Let cook until chicken is done. Then add 2 dozen oysters and their liquor, and lastly 1 tablespoon fili. Serve with spooilful of boiled rice on each plate. — Mary Scott.

CHICKEN FRITTERS.— Cut cold chicken in small pieces, season with lemon juice, salt and pepper^ allow to stand 1 hour. Make a batter of 2 eggs and 1 pt. of milk and flour to make rather stiff. Stir in the chicken and drop by spoonful into boiling fat. Fry a nice brown.

—Mrs. T. L. Hutton

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38 THE PHILALETHEAN COOK BOOK

CHICKEN AND MUSHROOMi^.— Two teaspoons butter and 2 of flour, a little salt, pepper and celery salt, stir until smooth, add gradually 1 cup hot milk, when thick and smooth add 2 cups diced chicken meat and % medium sized can of mushrooms cut in quarters, and a lump of butter. Stir well until hot and serve on buttered toast or in patty shells. — Mrs. J. B. Starns.

CHICKEN AND VEAL LOAF.— Boil together a medium sized chicken and an equal amount of veal, sea- soning well with salt and pepper, using enough water so there will be 2 cups of meat stock when done, the meat should be covered with water in the beginning. Cut meat with coarsest knife or food chopper, all bones having been removed, add 2 tablespoons of minced green parsley and the meat stock should be blended with the meat. Use 8 hard boiled eggs, cutting away a small part of the white at each end. (These pieces of egg can be minced in with the meat.) The yolks should just show a little at each end. Line a narrow, deep long pan smoothly, place eggs end to end through the center of the pan making a con- tinuous row, then fill in sides with meat without distui'b- ing egg and fill pan until the eggs are covered. Press down well and cool. Slice crosswise of pan and serve with lettuce leaf. ' — Mrs. H. R, f^pencer.

ROAST TURKEY, VIRGINIA STYLE.— Stuff ing: Crumb one loaf bread, take one-fourth cup beef suet shredded fine, little sausage meat and scraped and pounded veal, nutmeg, salt and pepper. Mix with 3 eggs and stuff. Bake one and one-quarter hours in hot oven, baste frequently with hot lard. Sauce: Serve with sauce made of crumbs of one loaf of bread, in cold water with a ' little salt, one onion and a few peppercorns. Boil until bread is soft, beat and add one-fourth pound butter, two, teaspoons rich cream and serve piping hot with the tur- key. — Mrs. C. R. Cheney.

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THE PHILALETHEAN COOK BOOK ~9

CHICKEN PIE.— Two cups flour, 2 level teaspoons baking powder, salt, tablespoons butter, mix like biscuits, add egg to 1 cup milk and make a soft dough, as soft as sponge for bread, spread dough over the boneless chicken and gravy. Have plenty of gravj\ — ilrs. Carrie McNay.

VENISON UTEAK BROILED.— Take the leg and cut slices from it, having a quick clear fire, turn them continually. They should be served under done. Butter both sides of the steak, sprinkle salt and pepper over it and serve it on a hot platter. Garnish with parsley.

ROAST HAUNCH OF VENISON— Choose a haunch with clear, bright and thick fat. Wash well in warm wa- ter and dry with a cloth. Butter a sheet of white paper and put over the fat, lay the venison in a deep baking dish with a very little boiling water ,and cover with a paste of flour and water one-half inch thick. Lay a thick paper over the paste, cook in a moderately hot oven for four hours. Twenty minutes before it is done remove the paper and paste, dredge with flour and baste with butter until it is nicely browned. Serve with a gravy made from its own dripping. Currant jelly always accompanies venison.

TO STUFF THE Tt/i?iiL^r.— If the turkey is old and tough it is better to boil it first, put over a brisk fire in a large vessel, cover with boiling water, let come to a quick boil and then simmer down about 1 hour. Let cool, season and roast as usual. Save liquor in which turkey was boiled. When stuffing turkey do not put in too much, but allow room for swelling. To prepare: Break up a stale loaf and soak in cold water. When soft wring out slightly and crumble the soft bread into a mixing bowl. Add one beaten egg, some melted butter and flour to make the right consistency. Season to taste with salt, pepper and nutmeg or sage. Lastly, add some chopped, crisp celery stalk and boiled and chopped giblets. — H. C. L.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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40 THE PHILALETHEAN COOK BOOK

ROASTED TURKEY.— Have turkey dressed one to three days before cooking, salting at the time of dressing about three hours before serving, if medium size, place in roaster breast downward and roast slowly 1 hour, then turn frequently^ keep adding water so you have this much in pan to baste with. Dressing : 1 loaf of stale bread, 6 squares comm,on bread soaked well, 2 eggs, 1 teaspoon sage, medium sized onion, lump of butter size of egg. Salt and pepper to tast^. This can be placed in bird at first or baked separately, — Mra. J. H. Simp&on.

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THE PHILALETHEAN COOK BOOK *" 41

VEGETABLES

ASPARAGUS ON TOAST.— Gut the stalks in equal lengths and boil until tender. Serve on squares of toast with cream sauce. May be added a sliced hard boiled egj;.

— Selected.

ASPARAGUS TIPS IN CREAM.— Gut the tender l)art of asparagus into short pieces, add enough boiling water to cover the vegetable and cook 15 minutes. Serve in a cream dressing. — Selected.

BAKED BEANS.— Boak over night 3 pints of beans, parboil in 3 waters, put on in cold water and let come to boil, change to fresh cold water and bring to boil again, cooking in third water until tender. Fill a gallon crock two-thirds full of beans, then add two-thirds pound of fresh pork ; score the rindj fill the crock with beans, add three-fourths cup molasses, 5 teaspoons salt and fill crock with water to top of beans. Cover with tight lid and bake 10 or 12 hours. Be sure to keep water in sight until the last two hours. Very good A^ithout pork and with brown sugar instead of molasses. — Mrs. W. A. Berry.

BOILED CAULIFLOWER.— Boil in salted water till tender (taking about one-half hour). Take 1 pint of milk or more according to size of cauliflower, butter size of half egg, salt and pepper. Thicken with flour and pour over the cauliflower. — Selected.

CREAMED CABBAGE.— Clio]) sufficient cabbage to make 2 quarts, cover it with cold water, soak 1 hour, drain, cover with boiling water, add 1 teaspoon salt, boil in an uncovered sauce pan 20 minutes. Drain again. Rub to- gether 1 tablespoon butter and 1 flour, add one-half pint of milk, stir until boiling. Add one teaspoon of salt and salt spoon of pepper. Add the cabbage, heat carefully and serve. — Mrs. W. W. Holmes.

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42 THE PHILALETHEAN COOK BOOK

MOULDS OF CARROTS.— &ix medium sized car- rots, 4 eggs, 1 to 2 cups milk, 1 tablespoon butter, 1 tea- spoon salt, one-fourth teaspoon pepper. Scrape the car- rots, cut into quarters and cook tender in boiling water. Drain and press thru seive, beat thie eggs, stir in butter melted and all other ingredients, turn into small greased custard cups or timbals, set in pan hot water and bake 20 to 30 minutes in moderate oven or until knife blade thrust into center comes out dry. Remove carefully from moulds and serve with cream sauce. — I. Christy.

GREEN LIMA BEANS.— Cover. 1 quart shelled beans with boiling water, place on the fire where they will boil up quickly, then draw them back where they will simmer until done. When tender pour off part of the water, season with a tea.spoon salt and 2 tablespoons of butter. — Selected.

BOILED VABBAGE.^-r^Pnt 1 pound salt pork on to boil 1 hour before cabbage, have it boiling when you put in 2 heads of cabbage, boil three-fourths hour. If not tender add a little soda. — Mrs. J. J.Tohin.

STEWED CELERY.— Bretik celery into 1 inch piec- es, stew until tender, drain, se^soji with milk, pepper and salt and thicken with flour and butter. Boil all a few minutes and serve at once. — Anna Lanphear.

GREEN CORN PUDDING.— One pint of corn scraped from cob, 1 quart milk, 1 tablespoon sugar, butter size of egg, pepper and salt to taste, 3 eggs. Beat eggs and mix ingredients carefully, bake in slow oven nearly 2 hours.

— Mrs. Marks.

BEET GREENS.— WdHh thoroughly, put in stew pan and cover with boiling water, add a teasi)oon of salt for ev- ery 2 quarts greens, boil rai)idly for 45 minutes, drain off the water, chop rather coarsely, season with butter and salt. —Selected.

JOHN L STIVERS, Attorney-atLaw, Montrose, Cok

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THE PHILALETHEAN COOK BOOK 43

WILTED LETTUCE, -^Vlace well washed lettuce in dish, cut across 4 or 5 times and sprinkle with salt. Pry a small piece of fat ham until brown, cut in small pieces. WTien very hot add cup of vinegar and pour it boiling ov^r the lettuce. Mix well and garnish with hard boiled eggs.

— Selected.

ESCALLOPED ONIONS.— Boil tender 6 large onions. If strong change water once in the boiling, sepa- rate the onions with a si)oon, jdace a layer of bread crumbs and layer of onions alternately in baking dish, season with salt, pepper and butter. Pour enough milk over all to moisten and bake a nice brown. — I Christy.

ESCALLOPED OYSTER PLANT.— Boil the vege- table without scrai)ing until skin peels off, slice thin, put in a baking dish, a layer of bread crumbs, a layer of sal- sify and season with salt, pepper and butter. Kepeat un- til dish is full, layer after layer with buttced bread crumbs on top. Moisten with milk and bake until a deli- cate brown. • — Selected.

PARSNIP BALLS.— One pint boiled parsnipe, 1 ta- blespoon butter, 1 tablespoon cream, 1 egg. Mash the parsnips, season with salt and pepper, add the butter, cream and beaten egg. Form into balls size of waliiut. Roll each ball into beaten egg and cracker crumbs and fry in deep fat a delicate brown. — Isabel Christy. '

STUFFED PEPPERS (Green) .—Wash large green peppers, place them in oven and bake, turning often until skin blisters and puffs up. Take them out and cover to steam a few minutes. Pell off skin, cut open and fill with 2 cups ground meat, 1 cup mashed potatoes, 1 ground onion, 3 eggs, salt and pepper to taste. Beat the whites of 2 eggs real stiff, add the beaten yolks, roll the stuffed I)eppers in the beaten egg. Fry in hot fat and serve at once. — Mrs. Jesse Bell.

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44 THE PHILALETHEAN COOK BOOK

CREAMED ONIONS.— Stew 12 onions until tender, drain water off and season with salt, pepper, add a pint of milk. Thicken with a teaspoon of flour. — Selected.

EGG PLANT. — Cut the egg plant in thin slices and soak in salt water one-half hour. Drain and dip slices in beaten egg, then in cracker crumbs and fry. — Selected.

GREEN STUFFED PEPPERS.— Cut a slice from the stem end of 7 green peppers, remove the seed and par- boil peppers 10 minutes in 1 quart boiling water to which has been added one-eighth teaspoon soda. To one-half cup boiled rice add one-half cup of highly seasoned tomato puree and let stand on back of range until rice has ab- sorbed tomato. Then add one-half cup cold chicken or veal. Cut in cubes and season with salt. Fill peppers with mixture, cover tops with buttered crumbs and bro^Ti. Remove to circular piece of toast and pour over mustard sauce. Mustard sauce: Melt 1 tablespoon butter, add 1 teaspoonful flour^ mix with 1 teaspoonful mustard and when well blended add one-half cup boiling water, 1 table- spoon vinegar and the beaten yolks of 2 eggs. Cook in double boiler until mixture thickens, stirring almost con- stantly. Season with salt, pepper and cayenne pepper and just before serving add 1 tablespoon currant jelly sepa- rated into small pieces, 1 tablespoon sugar may be used instead of the jelly. — Mrs. Strang.

POTATO CROQUETTE.— One quart mashed pota- toes, season with salt and butter, beat this till very light then add 2 well beaten eggs. Make into balls and roll ir egg and cracker dust. Fry in hot fat. — Mrs. Collins.

ESCALLOPED POTATOES.— Butter granite pan and slice into it raw potatoes, alternate the layers of pota- toes with seasoning, salt, pe])per, butter and a little flour. Add enough milk to come up well around the potatoes and bake 1 hour. — Selected.

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THE PHILALETHEAN COOK BOOK 45

BAKED POTATO SOUFFLE.— Pare a sufficient ^number of good sized potatoes for baking, cutting off a small portion of each end. Bake them till done and be sure the skins are crisp, then remove the insides, being careful not to break the skins. Mash the pulp smooth and add butter and cream. Salt and pepper to taste and have the pulp very soft and moist. Beat thoroughly with a si)ooh as on the beating depends much of the success. Fill the empty shells with the mixture, pressing it in well. Then set on end in a pan and set in oven until brown on top. —Mrs, J. M, Luney,

HARATOGA CHIPS.— Pare potatoes sliced into thin shavings on a vegetable cutter and allow to soak in ice water for 1 hour. Lift from the water and dry in a towel. Fry in deep fat or oil until they curl and are delicately brown. Shake as free from fat as possible before lifting f i-ying basket from the kettle and put tp drain on absorb- ent paper. Dust with salt. Be careful that the fat is not too hot as the potatoes must cook before they brown. Also allow the fat to reheat each time before frying another 1 portion of potatoes. — Selected.

SWEET POTATOES {Cuban TSecipe).— Eight cold sweet jjotatoes, one-half cup water, 1 cup brown sugar, 1 teaspoon butter, ])are cold sweet potatoes that have been boiled or baked, cook them in a s;vTup made from water, sugar, butter and a dust of cinnamon, bake until the pota- toes are covered with a fine brown glaze. — Selected.

BAKED BEANS. — One pound of beans, boiled until tender, pour into a baking pa^n and add : 1 medium sized onion, cut fine. ^ ^.- teaspoonful of '^•round mustard, 4 table- s])oonfuls of white karo or molasses (some use su-^rar in- stead). Salt anf* - r^^-^^er to suit taste, slice bacon thin and scatter over the to^^ • bake one hour. Pork chops may be substituted for bacon to a very good ad^vantasfe.

— Mrs. John E. Deno.

JOHN L STIVERS, Attomey-atLaw, Montrose^ Cok

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BBChristianson MontTOSC Laild Co. T. L. Simmons, M 20& 46 THE PHILALETHEAN COOK BOOK

CREAMED POTATOES.— Cut cold boUed potatoes into one-half inch dice. Cover with white sauce, place in oven until potatoes are heated through and serve at once.

Mrs. Nelle Lee.

JAPANESE METHOD OF COOKING RICE.— Only just enough cold water is poured on to prevent rice from burning to the bottom of the pot, which has a close- fitting cover and is set over a moderate fire. The rice is steamed rather than boiled ,until nearly done, then the cover of the pot is taken off, the surplus steam and mois- ture are allowed to escape and the rice turned out a mass of snow white kernels, each separate from the other.

—Mrs. Chas. T. Baker.

SWEET POTATOES FOR BREAKFAST.— Feel, slice, put in skillet with some water and cook till tender. Then add 1 teaspoon sugar, salt to taste and make rich with butter. Lot cook a few minutes, add cream or milk, let boil and serve. — Mrs. Lou Funk^ Jacksonville, IlL

SWEET POTATO CROQUETTES.— Two cups of mashed, boiled or steamed potatoes and the beaten yolks of 2 eggs and season to taste. When cold form into small croquettes, roll in egg and bread crumbs and fry in hot lard to an amber color. Serve at once. — Christine Strang.

SWEET POTATOES (Southern Sti/le) .—Ba^e me- dium sized potatoes, when they are soft cut in two length- wise and scoop out the inside with a spoon, Dut it through a potato ricer, have butter, salt, pepper and enough thick cream to moisten. Whip with a fork until light and fluffy. Refill the skins heaping the potatoes in a rough little mound and bake delicately brown. Mrs. J. M. Luney

SUMMER SQUASH.— Wsif^h the squash, cut into small pieces and cook in boiling water or steam, the cooked squash is mashed fine and seasoned with pepper, salt and butter. — Christine Strang.

THE UP-TO-DATE SHOE SHOP WHERE YOUR $ BUYS THE MOST. ALL WORK GUARANTEED. W. T. UTT, Prop.

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Reinhotd-GaDoway Grocery Co.— The Richelieu Store

THE PHILALETHEAN COOK BOOK 47

A BLACK MAN'S RECIPE TO DRESS RICE.— Wash him well, much wash in cold water, the rice flour inake him stick, water boil already very fast, throw him in, rice can't bum, water shake him too much. Boil one and one-fourth hour or a little more, rub 1 rice in thumb and finger, if all rub away him quite done, put rice in col- ander, hot water run away, pour cup of cold water on him, put back rice in sauce pan, keep him covered near the fire, then rice all read^ Eat him. — Christine Strang.

TRUE RICE JELLY.— mce flour and white sugar, each 1 pound, boil in 1 quart of water until the whole be- comes glutinous. Then drain or strain through jelly basr, put into cup moulds or glasses. Very light food but very nutritious. — Mrs. Chas. N. Funk.

SPINACH. — Wash, cook lender and season, chop fine and place in cups to mould. Serve with vinegar and hard boiled eggs. • —Selected.

SQUASH WITH CREAM DRESSING.^CMt a yel- low squash in dice shaped pieces, boil until tender, drain and add a cream sauce. Cucumbers done in the same way are equally as good. — Selected.

CAULIFLOWER.— From a head of cauliflower re- move all the large green leaves, and put it head down in a pan of cold slightly salted water. Let it soak for half an hour or more to draw out insects. Then put it stem end down into a large kettle of boiling water, add a table- spoon of salt, and cook with cover partly off, boiling gent- ly all the time. A large compact head will require a full half hour; a small head from 20 to 25 minutes. Be care- ful not to overcook or the cauliflower will deteriorate and become indigestible. When done take out carefully and drain ; put in an open dish, pour over it either melted but- ter or cream sauce. Creamed cauliflower is nice served on slices of toast. — Gladys Culver.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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J. F WARREN Successor to W. P. GarHngton & Ca.

48 THE PHILALETHEAN COOK BOOK

STUFFED TOMATOES.— Cut in half, make stuffing of bread crumbs, a little onion and celery salt, butter, pep- per and salt, add a small quantity of the tomato pulp, fill the tomatoes to heaping. Bake one-half hour.

E. L. Fauhcr.

STUFFED BAKED TOMATOES.— Cut a slice from large smooth tomatoes, scoop out inside carefully ; stuffing with a mixture of stale bread crumbs, the tomato pulp, melted butter, pinch of sage, a little scraj)ed onion, season with salt and pepper. Set in greivsed Dan in a moderate oven for thirty minutes ; garnish with parsley.

— Mrs. Rtissell E. Hauser.

SCALLOPED ONIONS.— Take 6 large onions, slice and put on to cook until tender. Have ready the follow- ing sauce : Melt a tablespoon of butter in a sauce pan, add a large tablespoon of flour, salt and pepper. When it cooks, taking care not to brown, add IV^ cups of milk, cook until it thickens, cover the onions with this. Sprinkle with rolled cracker crumbs and place in oven and brown.

—Mrs. A. W. Miller.

CABBAGE AU GRAUTIN {Cabbage with cheese) — One head cabbage soaked in cold water 1 hour. Boil until tender and cho^) fine. Make white sauce: 2 tablespoons butter, 1 cup flour, 1 teaspoon salt, i/^ teaspoon pepper, 1 cup milk, 1 teaspoon lemon ^uice. Sprinkle on top 2 table- spoons of crumbs, 1 of butter and 2 of cheese. Bake in moderate oven one-half hour. — Mrs. W. M. MabriK

DUCHESS FOTATOES.—Thvee cuds hot mashed potatoes, 3 eggs, i^ teaspoon salt, 14 teaspoon pepper, 3 tablesDoons butter, G tablespoons milk or cream. Mix thorouo^hly, adding all ino'redients, exce^^t egg whites. Beat whites and fold in carefully. Put mixture in baking dish, set in pan of hot water. Bake in moderate oven un- til firm. Serve at once. — Mrs. Dawson. Olathe.

Rainbow Garage^ Auto Repairing

E. H. WEBB Phone Montrose 101

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FRUIT, POTATOES, ONIONS. Phone 246; Rcs.372J

THE PHILALETHEAN COOK BOOK 49

FRENCH FRIED POTATOES.— Wash and pare potatoes and cut into lengthwise strips, soak in ice water 1 hour, drain and dry, then fry in hot fat. Take from the kettle, shake them on a sheet of brown paper to absorb the fat, and dust with salt. Be careful not to cook too many potatoes at a time as the fat is apt to become chilled and the potatoes grease-soaked. Mrs. W. D. Luney.

EISCALLOPEI) POTATOES.— Ftel, lay in cold wa- ter twenry minutes, slice thin, grease baking pan with butif-r, put in a layer of potatoes, then seasonings, salt, pei>j)er, butter, shredded pimento and a little flour. Con- tinue until almost full, cover Avith cream and bake forty •uinutes. — Mrs. J. W. Page.

ESCALLOPED POTATOES.— Butter a baking dish and use required amount of thinly sliced potatoes, add salt, pepper, and small amount of butter. Cover with rich milk and bake in a slow oven. — Mrs. L. A. Armstrong.

BAKED POTATOES.— Select medium sized smooth potatoes, wash thoroughly aoid bake in oven till done. With a sharp knife cut and scrape out inside, salt and pepper to ta.ste, add 2 tablespoons grated cheese, 2 table- spoons butter, put back into shell and place in oven 5 minutes. Serve hot. — Mrs. J. J. Ross.

STUFFED POTATOES.— Bake large, smooth pota- toes and/ when done cut in half and remove from the skins. Mash the potatoes, add butter, salt, pepper and a little cream, beating thoroughly. Refill the cases, set in a hot oven and brown. -Ruth M. Primmer.

LENTILS. — Soak one cup of lentils over night. Put into boiling salt water, add one bay leaf, three sprigs of l)arsley and cook until tender. Chop and fry one onion in three tablespoons of butter. Add one cup of boiled rice and one and one-half cups of seasoned tomato sauce. Turn into hot dish and serve. — Mrs. C. M. Baily.

Bicycles, Keys and Accessories. Barsch Motor Co.

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Made to Measure Suits . . . Parkade Cleaners

50 THE PHILALETHEAN COOK BOOK

PINTO OR MEXICAN BEANki.--^\xt on to cook in cold water, 1 quart of beans, add one-half teaspoon of bak- ing soda, after cooking one hour drain off this water and add fresh. Have 1 pound of fresh partially lean pork, cut in 1^-in. cubes, add this and cook until beans become ten- der, keeping closely covered while cooking. Season with salt and pepper to taste, add one tablespoon of dry mus- tard and one-half cup of sugar, cook slowly, let simmer on back of range until ready to serve. — Mrs. J. L. Atkinson.

aUCCOTAkiH, — Have one-third the amount desired with a few tender green beans broken into two-thirds corii cut from the cob. Season with bacon grease, salt and pep- per. Cook beans until tender, then add corn and cook slowly until corn is done. — Mrs, Dennis F. Price.

SUCCOTASH. — Prepare two quarts of green beans in inch lengths. Cook them three hours with a piece of bacon about four by five inches in size. Let them cook down without much broth at the last and thirty minutes before serving add the corn cut from six tender ears. Season with salt and a small piece of red pepper.

— Mrs. R. W. Romig.

TO COOK CABBAGE.— Cut cabbage up fine and soak in cold water one hour, put some butter and a little sugar in a stew pan and put cabbage in and keej) stirring it often and let cook slowly for two hours.

— Mrs. Chns. Hansen.

RICE AND CHEESE.— One-hsdf cup rice, well cooked, two thirds cup cheese. To make cheese sauce put into frying pan 2 tablespoons butter, add two tablespoons flour and let brown. Then 2 cups milk, salt and pepper Butter baking dish, put in layer of rice, then cheese sauce, then rice, then cheese sauce on top. Then sprinkle with cracker crumbs and brown in oven.

— Mrs. Floyd E. Bryant, Oalthe

Nichols & Lathrop. Clothing, Shoes and Furnishings

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Reiiihold-(riilbway Grocery Co.— The Richelieu Store

THE PHILALETHEAN COOK BOOK iT

TOMATOES AND SPAGHETTI.— Cut one medium >sized onion in small pieces and add to one can of toma- toes. Cook well and add one-half box of spaghetti well cooked, cream 2 level tablespoons of flour and 2 table- >si>oons of butter, add to tomatoes and spaghetti and sea- >son with saJt and pepper. — Mrs. Dulce Payne.

STUFFED TOMATOES.— Scald and peel 12 small ♦smooth ripe tomatoes. Cut the tops off and scrape out tiie inside. Put shells on ice to chill. Take contents of tomato, salt and pepper to taste, add one cuj) full of cracker dust, two tablespoons choped onion, one cup full nut meats. Put back into tomato shells and serve cold on lettuce leaf with spoonful mayonnaise dressing on top. One tomato for each guest. — Mrs. J. J. Ross.

SCALLOPED SALSIFY.-^Boil salsify as for cream- ed salsify but drain before quite done. Arrange in layers with slightly buttered crumbs. Season each layer with pepi)er, salt and paprika. Pour one-half cup milk and one beaten egg well mixed over all and bake in moderate oven about fifteen minutes. — Mrs. E. J. Qtierback:

CREAMED SALSIFY.— ^exome tops from amount of salsify as desired, scrape and cut in slices. Put in a bowl of cold water with a little lemon juice to retain Avhiteness. Drain and cut three quarters of an hour in enough boiling water to cover. Add salt after fifteen minutes cooking. Drain and serve with highly seasoned white sauce. Mrs. E, J. Querback.

PARSNIP BOULETTES.—Scraim, slice and boil some parsnips until tendier in boiling salted water, then drain and mash them fine, removing all the tough fibers. To one cupful of parsnips, add one well beaten egg, two tablespoons of flour and one half teaspoon of salt, mix and sha])e into small balls and fry in smoking hot fat. Serve hot. — Mrs, W, H. Primmer.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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Reinhold-Galloway Grocery Go.— The Richelieu Store

52 THE PHILALETHEAN COOK BOOK

CANDIED SWEET POTATO.— Boil potatoes with jackets on. WTien done peel and slice them into deep bak- ing pan,' pour over them two cups sugar, one and one-half cups sweet cream and cut one-half pound butter over the top. Put in hot oven and bake twenty minutes or until butter, sugar and cream have candied. — Mrs. L. J. Bryant

CARROTS AND P^AN.— Prepare four medium sized carrots, 1 can of pejus, a lump of butter the size of a Aval- nut, teaspoonful of sugar, salt and pepi)ed to taste, (^ook carrots until very tender, add peas and make cream gravy over all. — Mr.s. Belle Freeman.

CuRN TAMALE. — 1 can corn, 1 sweet red pepper^ chopped, one bunch shopped parsley, two eggs well beaten, V2 ^^^P cracker crumbs, enough milk to make thin batter. Pour in buttered baking dish and bake until firm.

— Mr.s. B. P. Marks.

SCALLOPED CORN.— To either fresh or c^mned corn add salt, pe])per and butter to taste. Place alter- nately a layer of corn with layer of cracker crumbs in a baking dish. Make mixture of two well beaten eggs and sufficient milk to cover corn. Pour into baking dish; bake one-half hour or until done. Serve hot. — Mrs. GilL

FRIED CORN.— Four slices of bacon, fry and take up, 1 can or two cups dried corn well cooked. Pour into

bacon fat and fry. Sea*son to taste. — Mrs. E. A. Wharton.

CORN OYSTERS— To one quart of corn add the beaten yolks of three eggs. Six finely ground crackers, season with salt, j^epper. Stir in the stiffly beaten whites of the eggs. Have ready butter and drippings in equal proportions, hot but not' scorching. Drop corn into little cakes about the size of an oyster. Serve hot.

— Miss Hannnh Allen.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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Leopold Godowsky Berlin, Germany

New England Conservatory Boston, Mass.

MARY OUVE GRAY

Concert Pianist and Teacher

Studio 54G North lat St.

Montrose, Colo.

130 So. Cascade Ave.

Phone Montrose 475

SL Luke's HOSPITAL

Mrs. Annie Fender, Matron

This Hopsital Endorsed and patronized by all physicians and surgeons in the county. Larg»e, Airy and Delightful

Rooms, Splendid Service. Trained and practical Nurs- es. — ^Visiting Hours, 2 to 5

p. m., and 7 to 8 p. m. Montrose, Colorado

MOYNIHAN, HUGHES, KNOUS & FAUBER

ATTORNEYS AT LAW

Suite 20, 27, 28, 29, Keller Building.

CHAS. J. MOYNIHAN

DAN H. HUGHES

W. L. KNOUS

MAX FAUBER

Montrose, Colorado.

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Roast meat for five, two vegetables and pudding— cooked in SS mioutes. Buy food at 3:00 P. M. Home at 5; 3 5, Heady to serve at 6:00 Save two or three hours of cooking cinne a day

No stones to heat Merely place food with cup of water in the steam tight Sc Christ Cooker, set over any stove, and lower heat lo amount of simmer burner after pressure reaches 30 lbs Safety valve will not permit execs* pressure. At 20 lbs pressure the cooker gives 259 degrees of hcat^ Thi* mtense heat cooks even the cheaper cuts df meat tender, juicy and dehcious m one third the usual time

SecKrist c^oRer

Cooks o[d chicken thoroughly in forty -five mmutes^ beef soup in forty minqtes, navy beans in thirty minufes. and cooks breakfast foods in one- *hird the usual time No odor of cooking in the house Cans fruit in the jar

It pays for itself it cuts the gas bill m half: it saves on the meat bill because the meat is not cooked away as in an open vessel, and tho cheaper cuts may be used

The S«-hrist Cooker is made of heavy rotlerf^ plaie aluminum, smooth and easy to ckan Mas beautiful finish an* shews highest workmanship Fitted with complete insets Aski-for free bookki v-'Ji recip«9u

On ^ale at the followm^ leadin}? Montrose stores:

Lathrop Hardware Co. Price &0'Nein

Hartman Brothers

n'»"iiiimiMiiiiiiiiiiiiH«r ^

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Reinhold-GaDoway Grocery Go. — The Richelieu Store

THE PHILALETHEAN COOK BOOK

PRESSURE COOKER

VEGETABLE OAJfNING BY COLD-PACK METHOD

TIME TABLE

Asparagus 15 min.

Beans, wax or lima 10 min.

Beets 12 min.

Beet tops 15 min.

Carrots 5 min.

Cabbage 10 min.

Com 10 min.

Cauliflower 3 min.

Greens 15 min.

Peppers 10 min.

Parsnips 10 min.

Peas 10 min.

Pumpkin 3 min.

Squash 5 min.

Sweet Potatoes 15 min.

Succotash 10 min.

Tomatoes 2 min.

Turnips 5 min.

Corn, beans and tomato combination 10 min.

lb. pressure

10-15 lbs.

There are certain essentials for the successful can- ning of vegetables, namely : —

1. Clean, fresh vegetables.

2. Perfect containers, a — good jars.

b— sterilized lids.

c — ^tested rubber rings (if used).

3. Sufficient time for processing to insure preservation.

4. Air-tight sealing.

There are five steps after the vegetable has been washed, pared, if necessary, and cut in convenient pieces.

1. Blanching or scalding.

(a). Immerse vegetables in kettle and of boiling water and boil for required length of time.

JOHN L STIVERS, Attoniey-atLaw, Montrose, Colo.

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THE DAILY ENTERPRISE CARRIES LATEST NEWS

56 THE PHILALETHEAN COOK BOOK

2. Cold-dipping.

(a). Take from blanching kettle and plunge immediately

into cold water, (b). Remove quickly.

3. Packing in hot jars.

(a). Fill jar with boiling water after the vegetable has been

carefully packed to within one-quarter inch of top. (b). Add level teaspoon of salt.

4. Processing.

(a). Place rack in bottom of Pressure Cooker and pour in boiling water until it touches the rack,

(b). Place each jar on rack as soon as packed and seal mod- erately tight.

(c). When enough jars are in to fill the cooker, fasten the opposite clamps reasonably tight then tighten each pair of clamps fully.

(d). Allow the petcock to remain open until live steam es- capes from it.

(e). Close petcock.

(f). Have the cooker absolutely steam tight.

(g). Force pressure to required point before counting time.

(h). Keep even pressure. (Do not allow any steam to ex- haust. Lessen fire if too hot.)

(i). Remove from fire as soon as pressure has been up the required length of time. Allow pressure to cool until steam gauge reaches zero before opening petcock. (Ob- serve this carefully or the pressure in the jars will be greater than in the cooker thus causing the vacuum seal to be broken or perhaps a jar.

(j). Remove jars from cooker and tighten lids immediate!

(k). Store on cool, dark shelf.

— Mrs. B. F. LaBarr.

CORN ON THE 00 J?.— Put 1 cup water in bottom of cooker, place corn on rack. Kun pressure to 20 pounds, hold from 5 to 10 minutes, and let steam off. Too long cooking makes corn taste of cob. — Mrs, A, A. Gregory.

ESCALLOPED POTATOES.— Slice or dice potatoes, season with pepper, salt and butter and cover with cream. Cook for one-half hour with 15 pounds pressure. May be cooked in pan and browned in oven. — Mrs. B. C. Cox.

For the Best Job Prmting go to THE ENTERPRISE

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Reinhold-GaDoway Grocery Go. — The Rkhelieo Store

THE PHILALETHEAN COOK BOOK * 57

STRING BEANS.— Qreen beans should be boiled 3 minutes and drained. If cooked with bacon, put meat in bottom of cooker, put beans on the meat, use 1 small cup of water, season with salt, pepper or paprika, hold pres- sure 15 minutes and let steam off. If cooking alone to serve with cream and butter, cut beans across, use pres- sure 10 minutes, let steam off, drain, turn into pan and add cream and butter, heat through and serve.

—Mrs. A. W. Knott

ROUND STEAK AND POTATOES.— Bound steak cut thick, browned in frying pan on both sides, put in cooker, seasoned, add % cup water. Cover with potatoes cut in strips. Cook; 12 minutes at 18 to 20 pounds pressure. Let cook off and remove from cooker when pressure is down. If there is no suet about the steak add teaspoonful of butter before putting meat in the cooker,

— Mrs. James G. Brown

CANNED FRIED CHICKEN.— Ilsixe cooker clean and valve tight. Fill economy jars with fried, seasoned chicken. Put 2 tablespoonfuls water into eauh jar. Dip cap in boiling water, adjust to jar and clamp. Use 20 pounds pressure for 40 minutes. — Helen McCafferty.

LOIN OF PORK.— Vlsice pork in bottom of cooker, season, add y^ cup hot Avater, cook 45 minutes at 20 pounds pressure. Let steam off. Sprinkle with sugar and brown in quick oven. — Mrs. B. E. Hitchtock.

OLD CHICKEN TO ROAST.— Stuff, put 1 teacup of boiling water into the cooker, use pressure for 45 min- utes, let steam off and brown in oven.

— Mrs. Harry Gates.

OLD CHICKEN FOR LUNCH.— Boll in flour, fry light brown, season, put large pieces in bottom of cooker, use 1 teacup boiling water, coek about 40 minutes at 20 pounds pressure. Let off steam, dry down in cooker or put back into skillet and brown in oven.

— Mrs. 0. I. Mclntyre.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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H. D. ROSE-Manuf acturer of ICE CREAM, SHERBETS

58 ■ ! THE PHILALETHEAN COOK BOOK

STEAMED SUET PUDDING.— Onehalt cup suet, one-half cup molasses, one-half cup sweet milk, one cup raisins, one egg, one and one-fourth cups flour, one-half teaspoon of soda, one-half teaspoon of cinnamon and one- fourth teaspoon of allspice and nutmeg. Nuts may be added if desired. Steam one hour in pi-essure cooker without pressure. — Mrs. Frank Anderson.

FRICASSEE CHICKEN WITH DUMPLINGS.— Season, put large pieces in bottom of cooker, use 1^ cups boiling water, or more if desired, but not too much if milk is to be added for gravy. Use pressure 25 minutes after the pointer gets to 20 pounds, and let steam off. ChicJ^en should be allowed to come to the boiling point before cov- ering or else a little steam let off after pressure js raised.

— Mrs. F. J. Hartmnn.

BEEF SOUP. — Select beef bone or lean meat, have bone sawed, cut meat in small pieces, cover with cold water; when boiling, add salt and pepper, put cover on cooker and run pressure to 20 pounds, being careful if a quantity is being cooked, not to let pressure run too high as to boil water over ; hold pressure 30 minutes, let steam off carefully, have vegetables diced if they are to T>e added, run pressure again to 20 pounds and hold 10 minutes. Let steam off. —Mrs. A. W. Knott.

CANNED ROAST BEEF.— Uoa^t in oven a roaster full all ready for serving, then cut in pieces that will go into glass cans. Pour in some of the broiiVTi, water gravy, and screw top on lightly. Place rack in bottom of cooker land pour in water until it touches rack, f^ook for 40 or 45 minutes with pressure at 15 or 20 pounds. Cool down steam and screw lids on tight. — Mrs. M. S. Gregory.

NICHOLS & LATHROP . . . THE MEN'S STORE

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and ICES. Pasteurized Milk and Cream Phone M25

THE PHILALETHEAN COOK BOOK 59

VEGETABLE SALAD.— One can sifted peas, 1 large bunch radishes, 1 stalk celery, 1 large pepper, 3 potatoes. Cut vegetables in small pieces, dice potatoes, season with salt, celery seed and red pepper. Mix with mayonnaise dressing. — Miss Ruth Beach.

APPLE SALAD, — ^Four apples, 1 medium sized cu- cumber, one-half cup chopped nuts. Cut cucumber in small pieces and soak in salt and water. Mix apples cucumbar^ and nuts and blend with boiled dressing. Dressing: Three eggs, 1 level teaspoon mustard, 2 tea- spoonfuls salt, one-fourth teaspoon red pepper, 2 table- spoons sugar, 2 tablespoons melted butter, 1 cup milk, one-half cup vinegar, one-half cup whipped cream added just before serving. - — Stella Clayhaugh.

BANANA SALAD. — Slice and halve bananas, roll in ground i)eanuts, cover with mayonnaise and serve on let- tuce leaf. — Mrs. P. Baughman.

BEET SALAD. — One quart of beets, 2 cups sugar, 1 teaspoon salt, 1 small head cabbage, one-half cup horse- radish, red and black pepper to taste. Boil t)eets and chop fine. Chop cabbage and grate horse radish. . Mix all to- gether and cover with good vinegar. If put cold in glass jars this salad will keep several months. — Selected.

CABBAGE /SfALAZ).— Chop 1 head of cabbage very fine, add 1 tablespoon of mustard seed, 1 head of celery chopped fine, 2 hard boiled eggs, chop and cover with fol- lowing dressing: Three eggs, 2 tablespoons sugar (1 spoon if not wanted so sweet), 1 teaspoon salt, 1 table spoon butter, three-fourths tablespoon mustard, 1 cup milk, 1 cup butter. Place butter, salt, mustard and sugar in a bowl and stir until smooth. Beat eggs w^ell and lastly add milk. Cook until like cream. Pour over cabbage while hot. Can be used cold. — Mrs. Bahh.

Bicycles, Keys and Accessories. Barsch Motor Co.

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Reinhold-GaDoway Grocery Go. — The Richelieu Store

60 ' THE PHILALETHEAN COOK BOOK

FRUIT SALAD, — One dozen oranges, 1 dozen ba- •nanas, 1 can sliced pineapple, three-fourths cup chopped nuts. Mix with mayonnaise dressing and serve on lettuce leaf. — Mrs. Jesse Bell.

CHEESE BALLS.— Choj) one-half pound of Ameri- can cheese, add to it 1 pint of bread crumbs, dash of cay- enne pepper, 1 teaspoon of salt. Mix and add two unbeat- en eggs. Form into balls the size of English walnuts. Dip in beaten egg, then in crumbs and fry in smoking fat. Serve with salad. — Mrs. Ahe Fauber.

CHEESE fi'ALAD.— Take grated cheese and thin it Avith whipped cream, season highly with salt and cayenne pepper, mould in balls the size of a walnut. Stick a wal- nut meat on each side and serve three or four on a lettuce leaf with 1 spoonful of mayonnaise.

— Miss Louise Bolard.

CHICKEN SALAD.— Take cold boiled or roasted chicken, remove bone and gristle, and cut in small cubes. To 1 quart of chicken add 1 pint of finely cut celery, set in ice chest until serving time. Dressing : Make a boiled dressing of 3 eggs, 1 tablespoonful each of sugar, salt, flour, mustard. Half teaspoon cayenne pepper, 1 cup of milk, 1 cup pt vinegar. Butter size of walnut. Stir but^ ter, sugar, salt, pepper, mustard in bowl and add eggs well beaten. Then add 1 cup of milk and stir in hot vinegar. Cook until it thickens stirring constantly. When ready to serve add 1 cup of whipped cream and mix with chicken and celery. — Mrs. A. Dunn.

FRUIT SALAD.— ^Yllite grapes, halved and seeded, 1 cup, dates, quartered, 1 cup, blanched almonds, one-half cup, halved. Dressing : Whites of 2 eggs beaten, sugar, 5 tablespoonfuls, lemon juice, 7 tablespoons, butter the size of hickory nut. Cook in double boiler. Put one-half cup whipped cream and mix with fruits and nuts immediately before serving. — Mrs. John Gray.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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J.R.FRANK . . REAL ESTATE and INSURANCE

THE PHILALETHEAN COOK BOOK 61

BEAN iiALAD.— One can Heinz's baked beans, 2 cups finely chopped cabbage, 3 hard boiled eggs mashed smooth, 2 tablespoons finely chopped sweet cucumber pickles. Mix all, then add beans and enough mayonnaise to moisten well. — Miss Qreen.

FRUIT a ALA D.— Owe box Cox's Gelatine, 1 quart boiling water, 2 cups sugar, one-half can sliced pineapple, :j oranges, 3 lemons, 1 cup seeded and halved grapes, 4 bananas, G peaches, cut into small pieces, 1 cup English walnuts broken, 2 cups celery cut fine. Dissolve gelatine in a little Avarm water, pour boiling water over it and add sugar. WTien cool add the juice of the lemons, oranges and pineapple and strain all through a cloth. When it begins to set stir in the fruits, nuts and celery, mixing* thoroughly. Use fruit salad dressing, preferably, lemon juice dressing. — Selected.

FISH SALAD. — Salmon 1 pound or cold Avhite fish, lemons 2, olives 6, English walnuts 12, large pickles 3, twice as much celery as fish. Drain fish and remove bones, add juice of lemons and let stand. When ready to serve add nuts, olives, celerj, pickles all cut fine. Pour over all well seasoned salad dressing, mix lightly and serve. — Selected

MEAT SALAD, — To be served one day, prepare the day before. Soak one-half box gelatme in one-half cup water, add two and one-half cups b-»^']ing water, 3 tea- spoons iK^ef extract, 1 teaspoon onion juice, 1 pinch salt. WTien half cooled add 1 cup of minced chicken or any meat, one-half cup pecan meats, 1 dozen olives cut in small pieces, 1 cup canned tomatoes pressed through a colander. WTien cool this will be solid. Serv^e on lettuce leaves with mayonnaise. — Mrs. W. A. Lingham.

MIXED SALAD.— Three tomatoes, one and one-half cucumber, 1 large bunch of radishes, one-third cup finely diced green pe]>pers. Let stand 1 hour and add mayon- naise dressing. — Mrs. Neeley.

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HAM MOUSSE.— FinelY chopped boiled ham 1 pint (highly seasoned), moisten with 1 cup of soup stock in which 1 tablespoonful of gelatine is dissolved. When cool fold in one-half cup whipped cream and the stiff white of 1 egg. Pour in moulds and chill. Serve on lettuce leaf.

— Selected.

OYSTER SALAD.— One can oysters and drain off liquor, 1 dozen crackers rolled fine, (> hard boiled eggs, 2 pickles, one-half cup chopped nut meats, one-half chopped celery. Mix with fork, add some of the liquor and mayon- naise. — Dixie Davis.

PERFECTION SALADS.— Knox gelatine one-half box, cold water one-half cup, mild vinegar one-half cup, boiling water 1 pint, salt 1 teaspoonful, shredded cabbage 1 cup, juice of 1 lemon, sugar one-half cup, finely cut cel- ery 2 cups, sweet peppers one-fourth can. Soak gelatine in cold water five minutes, add vinegar, lemon juice, boiling water, sugar, salt. Strain and when beginning to set add other ingredients. Serve on lettuce leaf with may- onnaise. — Mrs. James O. Brown.

PEA SALAD. — One can peas, 3 hard boiled eggs, 1 pint celery, strain the peas and cook as for table use. ^Tien cold add the celery chopped fine and the eggs minced. Serve on lettuce leaf with mayonnaise dressing.

—Mrs.W. C.Blair,

PEA SALAD. — One can peas, 1 cup chopi>ed sweet pickles, 1 cup chopped English walnuts, 1 cup chop])od cheese, 1 small chopped onion. Season with salt and pe])- per and poiir over it a mayonnaise dressing.

—Edith M. Neale.

PINEAPPLE NUT SALAD.— One can grated pine- apple, one-half pound shelled pecans, one-half pound shelled almonds. Mix all together, put a spoonful mayon- naise on top and decorate with maraschino cherries. Serve on lettuce. This serves fifteen people. — Mrs. Olenn Corey.

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THE PHILALETHEAN COOK BOOK 63

PEANUT SALAD.— Two cups of salted peanuts, one and one-half cups of celery, both cut fine. Add 1 dozen stuffed olives cut fine, also 1 cup of oil mayonnaise. Serve with roast duck on lettuce leaves. — Selected.

PRUNE SALAD.— WoHh and soak for ten minutes 1 I>ound silver prunes, dry on towel, remove stones and cut into dice. To 1 pint of prunes add 2 quarts chopped cel- ery,, 1 pint chopped nuts, mix with salad dressing just be- fore serving. Serve on lettuce leaf with wafer.

—Mrs. H. F, Fisher.

SALMON SALAD. — One pound can salmon, squeeze over it juice of 1 lemon, equal amount of celery, 3 large cucumber pickles, 1 to'2 cups English walnuts, chop finely and mix well together. Set in cool place until ready to use. Just before serving pick te fish into small pieces and toss it lightly with the other ingredients. Over all pour salad dressing enough to moisten.

SHRIMP SALAD. — Monarch shrimps one can, cel- ery 2 bunches, cut fine. Dressing: 1 cup of milk or cream, well beaten eggs, 3 tablespoons each of sugar, salt and flour, butter size of egg. Boil milk in double boiler, then stir in the above well mixed. When thick stir in vinegar to taste. Mrs. Dan Hughes.

TOMATO SALAD. — One can tomatoes cooled and strained, 1 teaspoon salt, 1 teaspoon sugar, two-thirds box of gelatine soaked fifteen minutes. Add one-half teaspoon mixed spices (unground or not, as you like). Soak gel- atine and pour over tomatoes and stir until gelatine is dissolved. Strain tomatoes through single teacloth. Pour into wet cups, stand in ice Avater until hard. When hard- ened turn out and serve with Avater cress and mayonnaise dressing. — Lulubel Furstenfeld.

LETTUCE AND MINT SALAD {For Lamh)—CM\l lettuce hearts in ice cold water, then add finely chopped mint. Cover with French dressing. — Miss Jessie Nutt.

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64 '' THE PHILALETHEAN COOK BOOK

COCOANUT SALAD,— One-half cocoanut grated, 2 apples, pared, cored and chopped, 1 cup celery chopped, 2 tablespoons onions chopped, 1 tablespoon parsley -coarse- ly chopped, 3 chili peppers. Mix and cover with dressing.

—Mr.s. E. J. Scott.

CUCCMBEU AND PIMENTO SALAD.— Slice cu- cumbers then drop into ice water. Open small can of pep- pers, drain and chop. Wipe cucumbers, arrange on let- tuce and cover with peppers. Put on French dressing. '

—Mrs. Thos. Nutt

CRAB SALAD. — One can crabs, add 1 cup chopped celery, one-half cup English walnuts^ chopped fine. Serve on top of sliced tomatoes, garnish with lettuce.

— Mrs. Walter Lacher.

SWEET PICKLE SALAD.— One hsilf box Knox gel- atine, 14 ^^P ^^1^ water, i/^ cup weak vinegar, 1 pint boil- ing water, add two cups ground sweet pickles, two cups chopped walnuts, place in mold. Serve with mayonnaise.

— Mrs. D. R. Grant.

STRING BEAN SALAD.— To one can of string beans add ^ cup stuffed olives cut in small pieces, 4 hard boiled eggs diced, i/^ cup English walnuts. Cover with mayonnaise. — Mrs. A. C. Harris.

CANTALOUPE SALAD.— One medium sized canta- loupe, box marshmallows cut in small pieces, 1 cup chop- ped English walnuts. Mix with mayonnaise dressing.

— Mrs. A. C. Harris,

WHITE SALAD. — One large can pineapple, one can pears, one pound marshnmllows, pecans, one pint cream (whipped). Dressing: Yolks of 4 eggs beaten and stirred into one-half cup hot milk. Cook until like cus- tard. When cool add juice of one lemon and add to whipped cream. — Mrs. E, P. Johnson.

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THE PHILALETHEAN COOK BOOK 65

PINEAPPLE SALAD.— One-half pint wMpped cream, 1 small can pineapple cut in small pieces, 2 medi- um sized apples peeled and cut in small pieces, one-half cup chopped English walnuts, one and one-half tablespoon sugar, a little lemon juice. — Mrs. E, E. Frasier.

PIMENTO CHEESE .SfALA/)— Three-fourths pound cheese, one can ripe pimento, 1 dozen crackers. Grind through food chopper and add mayonnaise to moisten well. — Mrs, F. O. Anderson,

MAYONNAISE. — One cup vinegar, heat to boiling I)oint. Beat together 3 eggs, beaten well, 2 tablespoons jmgar, 1 teaspoon salt, i/^ teaspoon paprika, 1 cup sweet or sour cream, dissolve 1 tablespoon mustard and 1 table- spoon com starch in milk and beat with above mixture. Cook all together until thickness desired. Take off stove and beat well with egg beater. — Mrs. Fred Anderson.

FROZEN SALAD,— M.e\t 1 tablespoon of butter, add j^olks of 2 eggs, 3 tablesj oons of flour mixed with 3 of sugar, teaspoon salt, one-third of paprika, little cayenne. Add gradually while stirring two-thirds cup of milk, one- third cup of sugar. Stir constantly, cook in double boiler until thick. Remove from fire and beat two minutes. Let get cold, then add one-half cup of chopped maraschino cherries having put 1 tablespoon of lemon juice over them, one-fourth cup each of orange pulp, canned sliced pine- ai)ple and bananas. After stirring these in dressing add one-half cup of heavy whipped cream and 2 tablespoons of the pineapple juice. Put in mold, pack in ice and salt for 8 hours. Recipe serves eight. — Mrs. A. R. McGrimmon.

WATER LILY SALAD.— Cut the whites of hard boiled eggs into pointed petal-like strips, arrange in shape of lily on lettuce leaves cut to resemble the leaves of the lily. Mix the yolks of the eggs with mayonnaise dressing and fill the centers of the lilies. Put one or tAvo yolks through a seive and scatter over the petals. Sprinkle with French dressing. — Selected.

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le » '^ THE PHILALETHEAN COOK BOOK

FROZEN CHEESE SALAD.— Three cream cheeses, V2 cupful choped nuts, 1 chopped green sweet pepper, I/2 can pimentos, ^/2cup mayannaise, i/^ cup whipped cream, 2 tablespoons of olive oil, 1 scant teaspoon salt, dash of paprika. Cream cheeses with spoon, chop or grind nuts, pepper and pimentos. Drain off all juices after chopping. Stir these into creamed cheeses, add salt, paprika, mayon- naise, olive oil and lastly whipped cream. Place in mold and pack in ice and salt for 3 hours or until frozen. Out in any shape desired and Ferve on lettuce leaf with or without French dressing. — Mrs. Joseph Zick.

TOMATO AND GREEN PEPPER SALAD.— Veel and slice ripe, firm tomatoes, over each sprinkle some finely choped green peppers, having removed all seeds. Pour French dressing over all and serve on lettuce leaf. The addition of some crumbed hard boiled egg yolks sprinkled over the top makes it a pretty dish. — L. F.

WALDORF SALAD.— Two medium apples cut in pieces, twice that amount of celery cut the same. One- half pound of walnuts ground. Mix all together with oil mayonnaise diluted with whipped ^ cream.

—Mrs. C. H. SmWi.

FRUIT SALAD DRESSINO.—Three eggs well beat- en, one-half cup butter, 2 tablespoons sugar, juice of one lemon, a little salt and pepper. Let cook until thick, just before using add whipped cream. Place some of cream on top of Fa lad and all on lettuce leaf. This may be used with any fruits for salad ; grapes, apples, celery and nuts equal quantities make a good combination.

Mrs. T. Knott.

FRUIT SALAD DRESSING.— One-halt cup of lem- on juice, yolks of 5 eggs, one-fourth cup sugar, one-half teaspoon of salt, one-half teaspoon of cinnamon. Have lemon juice boiling hot. Before serving add 1 cup of whipped croam. — Mrs. W. 0. Redding.

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THE PHILALETHEAN COOK BOOK 67

MAYONNAISE WITH LEMON JUICE.-^Three oggs, 2 tablesi)oons sugar, 1 small tablespoon flour, one- half teaspoon mustard, one-half cup vinegar diluted with . one-half cup water, juice of 1 lemon, 1 small teasi)Oon of salt and a dash of red pepper. Mix the sugar, flour, mus- tard, salt and pepper together and add to the beaten eggs. Heat the vinegar to boiling and pour over the ingredients and return to the fire in a double boiler and cook till it thickens, when done add a teaspoon of butter or salad oil and beat well. Strain through a seive. When wanted for the salad add more lemon juice and whip cream to taste. This salad will serve twenty-five. — Mrs. J. M. Luney,

MAYONNAISE DRESSING.— Three eggs beaten very lightly, one heaping tablespoon flour, 1 teaspoon salt, 1 dessert spoon sugar, 1 teaspoon mustard, one-half cup water, one-half cup vinegar, 1 cup cream, 2 tablespoons butter. Mix sugar, salt, mustard and flour together. Take part of one-half cup of water and add to eggs, then sugar, mustard and flour, add rest of water, vinegar and butter, Put on fire to cook. When cool add cream.

— Grace Oshorn.

SALAD DRESSING.— One-halt pint vinegar, 2 tablespoons sugar, 1 tablespoon flour, 1 egg, 1 teaspoon mustard, pinch of salt. Boil. — Mrs. Jesse Bell.

ROYAL SALAD. — Take some fresh pineapple, or- anges, celery, apples, and cut in cubes or dice, mix with some mayonnaise into which a few tablespoonfuls of heavy cream was previously mixed. Dish up on a shallow salad dish and garnish Avith finely chopped green peppers and sweet pimento in little heaps alternating the color all around the border. Sprinkle a few finely chopped pecan nuts in. the center. — Selected.

DATE PUDDING.— Halt pint dates from which pits have been removed, stuff with nut meats. Slice and serve Avith fruit salad dressing.

— Mrs. Fred Schermerhorn.

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68 THE PHILALETHEAN COOK BOOK

SHRIMP SALAD. — This recipe will serve ten people. Two cans of shrimps cut small, one-half cup of walnut meats cut small, two cans of pimentos cut small, one bunch of celery chopped fine, two hard boiled eggs sliced, one green pepper cut iu rings. The shrimps are to be washed in cold water as soon as removed from the can, then cut up. The salad to be served on crips lettuce loaves and all covered with mayonnaise dressing.

— Mrs, W. A, Cassel.

COOKED MAYONNAISE..— Yolk^ of 8 eggs well beaten, 2 tablespoons flour mixed to a paste with a little water, li/^ cups of boiling water, % teaspoon salt, i/^ cup vinegar, 2 teaspoons sugar. Beat all together and c6ok in double boiler until it thickens, beat with dover beater while cooking. When cold add 1 pint of olive oil, beat with dover beater as you slowly i>our in the oil. Then . season with celery salt to taste, paprika, grated onion and lemon juice to taste. This makes about a quart.

—Mrs. F. D. Catling Jr.

SALAD RUSSE. — Take some fresh cold cooked veg- etables such as beans, carrots, peas, beets, asparagus tips, potatoes and green peepers, sliced in ^mall cubes, and mix well. Place on a shallow dish and ornament with lettuce, sliced Bermuda onions and the boiled white of an egg, and cut in small cubes. On top lay a dozen fillets of anchovies wrapped around the same nutuber of stuffed oliA^es. Serve with French dressing. Sufficient for four people. — Selected.

FRUIT >SfALA/).— Soak one box of gelatine in one pint of cold water one-half hour. Juice of four lemons, three cups of j^ugf^r, one large can sliced pineapple, one- half pound almonds, blanched, three pints of hot water including the juice from the pineapple poured over soaked gelatine. Boil lemon and sugar. Then mold. Serve with a good mayonnaise dressing. — Mrs. D. L. Bun ten.

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THE PHILALETHEAN COOK BOOK 69

BROWNIE SALAD.— On lettuce leaf place 1/2 ripe or canned pear, making luOuth, nose and cap with strips of pimento pepper, eyes of cloves. Decorate with mayon • naise into which a few tablespoons of heavy cream was previously mixed. — E. J. Hcott.

FROZEN CHEESE SALAD— Beat one cream cheesp to a cream with 14 ^^P ^f cream, season w^ith salt, paprika and one teaspoon Worcestershire sauce. Put in small pail or mold and pack in ice and salt for 3 hours. Cut in small squares and serve on lettuce leaves with French dressing.

— Mrs. Rodney Anderson.

SALAD DRESSING.— One level teaspoon salt, 1 level teas})oon mustard, 1/^ teaspoon sugar, red pepper to taf^te, little onion juice, 1 egg, i/^ lemon juice, 1 teaspoon \inegar. Add cup of Mazola oil very gradually beating continually. — Mrs. W. 0. Redding.

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70 THE PHILALETHEAN COOK BOOK