^0 i^ * -^o" ' > - s • • . *>> ^0>^ . t . -^ ■••'■J' .....%"■■' j^...> ' ^A9- "'-' <" ... O. %,^^ '• x/ .•^', %.^^ ««v \/ •'*^^^''- ^-^ .' ^^^'■'^^'')fW^' a"^^^ '-' -^0^ 'b V' -^0^ .^^ ^5^ "^ 4^^ .. *^.^ *«""' A? ^ •'' *r .. °^ " ■°j. '•'•••' -.0' * ^^ ** ;* <.^ ^0^ .^^ i~ .r The AlUAtnerican COOK BOOK Being a Collection Chiefly of Recipes of the Favorite Dishes of Famous Americans. Compiled by GERTRUDE FRELOVE BREBNER The proceeds from the sale of this book are to be devoted to the relief of disabled, needy and unemployed ex-service men and their dependent families. As far as practicable, all work of preparing and selling the book is being done through the employment of ex-service men. Copies may be purchased at any book store or direct from the publishers at the price of $1.50 per copy, delivered to any address in the United States. 1922 JUDY PUBLISHING COMPANY Chicago -r^-^^"^ ,-a*^* Copyright, 1922 By Judy Publishing Company ©CI.AH81158 ^Xve f DEDICATION This volmne is dedicated to the American principles of democracy and progress ; to the ex- service men who fought for these principles in the World War; to those of their number who gave their lives ; and to those also of their num- ber, wounded, disabled and needy, now in our midst. The publication of this book has been made possible through the generous aid of MR. W. J. KLINGENBERG President of Sheridan Trust & Savings Bank Chicago The ALL-AMERICAN COOK BOOK TABLE OF CONTENTS Chapter Page I. Griddle Cakes 9 II. Breads 15 III. Biscuits 21 IV. Sea Foods 27 V. Canapes 33 VI. Soups 35 VII. Meats 42 VIII. Salads 59 IX. Salad Dressings 69 X. Vegetables 73. XI. Miscellaneous 83 XII. Puddings 95 XIII. Pies 107 XIV. Cakes 115 XV. Cookies 137 XVI. Frozen Desserts and Beverages 143 XVII. Jams and Pickles 147 XVIII. Confectionery 153 XIX. Spoon Breads 161 Helpful Hints 171 GEEETINGS EMBASSY OF THE UNITED STATES OF AMERICA Rome, January 20, 1922. Dear Mrs. Brebner: From over the sea I send to you and to the readers of your proposed book, my hearty greet- ings. Sincerely yours, RICHARD WASHBURN CHILD. FOREWORD The object of the " All- American Cook Book" is to assist, through its sale, the wounded, the unemployed and needy- ex-service men, especially those with dependent families. All profits accruing to the publishers from the sale of this book will be under the careful supervision of a committee of prominent citizens of Chicago, and receipts and expenditures subject to audit. This money will be given from time to time to the needy and dependent families of ex-service men, which are brought to the attention of the committee by the American Legion Association of Cook County, Illinois. It is intended particularly to relieve suffering and distress in a class of cases somewhat overlooked, namely, the destitute families of ex-service men who are in hospitals, but who have not yet received compensation from the Government. It is sincerely hoped that every American Legion Post, wherever located, will sell this book to carry out in its par- ticular locality the object mentioned, and to Ibis end a special price will be named to the Post upon application to the pub- lishers. Profits secured by a Post from such sales are to be distributed to dependent families in its locality, according to the best judgment of the Post. Only through the courtesy of the wives, mothers, daugh- ters, sisters and friends of the men whose names appear within this book have I been able to compile it, for so great was the response that I am encouraged to compile an annual edition. From every country in the world I have received recipes from famous Americans who wished to assist me in this undertaking. The letters and excerpts are placed in the book to show the spirit of co-operation and the personal inter- est of the donors. The message from General Diaz is one intended by him to be sent to the wounded boys in the U. S. P. Hospitals throughout the United States, to be placed in the AU- Ameriean Cook Book. The Ail-American Cook Book has taken one year to compile. There were twenty-five hundred letters written in order to receive these recipes. Needless to say, it was only a labor of love, inspired by the beautiful messages and thoughts of the friends who have made this book possible. This book has been realized financially through the kind- ness of Mr. W. J. Kling-enberg-, president of the Sheridan Trust and Savings Bank of Chicago. I am deeply indebted to him, for, through his doing so, we hope to be able to relieve many cases of suffering and destitution throughout the United States. Also to Mr. James L. Crowder and Mrs. William G. Zetsche I owe a great deal of thanks as interested friends and advisers. May the American people enjoy reading the All-American Cook Book as much as I have enjoyed compiling it. GERTRUDE FRELOVE BREBNER. Chicago, June 7, 1922. CHAPTER I. GRIDDLE CAKES Economy makes happy homes and sound nations. Instill it deep. — George Washington. WARREN G. HARDING President of the United States (Through courtesy of Mrs. Harding) Waffles Two eggs, 2 tablespoons of sugar, 2 tablespoons of butter, 1 teaspoon of salt, 1 pt. of milk, flour to make a thin batter, and 2 heaping teaspoons of baking powder. Beat eggs (yolks), add sugar and salt, melt butter, add milk and flour, add milk and flour last ; just before ready to bake add beaten whites of eggs and baking powder. Bake on hot waffle iron. THE WHITE HOUSE Washington May 19, 1921. My dear Mrs. Brebner : Mrs. Harding is very glad to comply with your request of May seventeenth, and is there- fore enclosing her recipe for "Waffles," with her best wishes for the success of the good cause you represent. C. MALTEN, Secretary. 10 THE ALL-AMERICAN COOK BOOK GOVERNOR T. 0. McRAE, State of Arkansas Waffles Four eggs, beaten light ; 1 qt. of buttermilk, 1 qt. of flour, 2 handsful of corn meal, 2 level teaspoons of soda, 4 table- spoons of melted lard, and salt to taste. Bake on hot waffle iron. CAPT. RALPH EARLE Former Chief of the Bureau of Ordnance, U. S. Navy, now at anchor Guantanamo Bay, Cuba, U. S. Atlantic Fleet, U. S. S. Florida, Flagship. (Through courtesy of Capt. Earle's chef, W. H. Johnston) Raised Waffles One and % cups of milk, 1 teaspoon of salt, 1 tablespoon of butter, 14 yeast cake, i/4 cup of luke warm water, 2 cups of flour, yolks of 2 eggs and whites of 2 eggs. Scald milk, add salt, and yeast cake in lukewarm water, add flour, beat thor- oughly, let rise over night ; in the morning add yolks to mixture and beat well; add whites beaten stiff and bake same as other waffles. If whole yeast cake is used, will be ready in 1 hour. REAR ADMIRAL J. A. HOOGEWERF Commandant U. S. Navy Yard, Puget Sound, Washington Waffles One pt. of flour, sifted 3 times, 1 qt. of milk, 1 egg, 1 table- spoon of melted butter, % teaspoon of salt; add flour to make a thin batter. Bake on hot iron and serve with syrup. M. E. MOORHEAD American Consul to Stuttgart, Germany Flannel Cakes Editor's Note: This recipt was prepared by Mrs. Moor- head and taken from a cook book she wrote for the benefit of the Red Cross while located in British India. THE ALL-AMERICAN COOK BOOK 11 Beat 2 eggs into a bowl and add a teaspoon of salt, a table- spoon of sugar and ll^ pts. of milk with 1 teaspoon of cream of tartar and y^ teaspoon of soda dissolved in it ; add flour to make a thin batter. Bake on greased griddle or frying pan; spread with butter and send to table hot. Half of this quan- tity is enough for 3 or 4 persons. BRIG. GENERAL D. E. AULTMAN Camp Knox, Ky., U. S. Army Health Griddle Cakes One cup of whole-wheat flour, % cup of rye meal, % cup of bran, about 11/4 cups of milk, 2 tablespoons of ground flax- seed, 1 teaspoon of salt, 3 eggs and 2 teaspoons of baking powder. Separate the eggs, beat yolks, add milk, salt and all the ingredients except the baking powder. Beat and let the batter rest an hour, then beat in baking powder, add whites of eggs and bake on hot griddle. Serve with maple syrup or honey. CHARLES C. McCHORD Chairman, Interstate Commerce Commission, Washington, D. C. Potato Pancakes Five large, raw potatoes, 2 onions, 1 tablespoon of salt, and 4 eggs beaten to a froth. Grate onions and potatoes on verj' coarse grater ; add eggs and beat for 5 minutes. Do not add milk or flour. W. H. SHOLES American Consul, Gothenburg, Sweden Dixie Rice Batter Cakes Take 1 cup of washed rice, 1 pt. of water, place in a sauce pan and boil with lid on until quite dry; put into pan and mix in 1 cup of fresh milk, 6 ozs. of flour with 1 teaspoon of baking powder mixed with it, the well beaten yolks of 5 eggs, pinch of salt, and ^4 cup of best molasses. "Work the paste well; form into cakes, put on hot griddle and bake until done. Serve hot with butter and syrup. 12 THE ALL-AMERICAN COOK BOOK KANFORD McNIDER National Commander of the American Legion (Elected national commander of the American Legion at the Kansas City convention on November 2, 1921. Under his guidance the millions of devoted Americans who offered their lives for their country in the world war will continue, in the days of peace, to serve their country as citizens of highest ideals.) THE AMERICAN LEGION National Headquarters, Meridian Life Building Indianapolis, Ind. Office of the National Commander November 23, 1921. My Dear Mrs. Brebner: Thank you very much for your letter of No- vember 21st. I certainly agree with you about our unem- ployed ex-service men and we want to do every- thing we can to see that they get properly taken care of. I only wish I had some recipe for your cook book, but I am just a bald-headed old bachelor and what I know about cooking I am sure would not help very much. I assure you I am with you in spirit in the good work you are doing. Very truly yours, HANFORD MacNIDER, National Commander. (Editor's Note — I selected "buckwheat griddlecakes" and trust that Mr. MacNider and other "bald-headed old bach- elors" like the dish.) Buckwheat Griddle Cakes Two cups of buckwheat flour, 14 cup of corn meal, or if wished, white flour, 1 teaspoon of salt, i^ cup of molasses, l^ yeast cake, 14 cup of lukewarm water and teaspoon of soda. Mix buckwheat, corn meal and salt; add dissolved yeast cake, molasses and water; beat well. Let rise over night. In the morning beat, add soda, beat again and fry. THE ALL-AMERICAN COOK BOOK 13 H. L. WASHINGTON American Consul to Liverpool, England **May I also enclose a small cheque which I most heartily wish it were possible to make many times larger, and further extend, on behalf of my wife and myself, every wish for the best success of your fine enterprise. Faithfully yours, H. L. WASHINGTON." Waffles One pt. of sour milk, 2 tablespoons of sugar, flour to make a medium thick batter, stir well and set over night ; in the morning add 2 well beaten eggs, 1 tablespoon of melted lard and 1 teaspoon of baking powder and a pinch of salt. Bake on hot waffle iron. REAR ADMIRAL R. M. KENNEDY Naval Retiring Board, U. S. Navy, Washington, D. C. Fruit Griddle Cakes Make a thin batter of 2 cups of fruit (raspberries or straw- berries), 1 egg, 1 teaspoon of baking powder, 1 or 2 cups of milk, flour to make a medium thick batter, and 1 cup of sugar. Fry like pancakes. 14 THE ALL - AMERICAN COOK BOOK STATE OF MAINE OFFICE OF THE GOVERNOR Augusta October 25, 1921. My Dear Mrs. Brebner: Your letter of October twentieth addressed to "Governor and Mrs. Parkhurst" was received at this office. Governor Parkhurst died on Jan- uary 31st, last, and was succeeded by the Hon- orable Percival P. Baxter of Portland. As Gov- ernor Baxter is unmarried I am referring your let- ter to Miss Susan Ballou, who is the Governor's Housekeeper, and will be glad to send you a recipe from the Executive Mansion that the State of Maine may be represented. Sincerely, GERTRUDE H. PLAISTAD, Assistant Secretary to the Governor. (Editor's Note — ^Forty-five governors are represented in THE ALL-AMERICAN COOK BOOK. The following letter asks representation for the Pine Tree State.) CHAPTER II. BREADS If you can't get cream you might as well learn to love your sasser of skim milk. — J. C. Lincoln. HONORABLE THOMAS R. MARSHALL ■ Former Vice-President of the United States "You can furnish a recipe for me, only remember — don't make it too rich for a poor Hoosier. ''That you know I approve of you and your work, I en- close my check with this to buy as many books as it will, when issued, and give with your compliments to some poor soldiers' wives." Excerpt from letter, February 3, 1922. The Editor selected the following recipe, in accordance with the request : Hoosier Salt Rising Bread In a deep vessel make a sponge by mixing 3 cups of warm water or new milk, 1 teaspoon of salt and soda and enough flour (about 2 tablespoons) to make a batter, cover closely and set in a pot of warm water in a warm place. After 6 hours (or less), add 1 qt. of flour and enough boiling water or scalded milk (or half and half) to make a smooth elastic dough, working it about i/^ hour. Form loaves, put into but- tered ijaking pans, filling them half full, let rise until the pans are nearly full, and then bake in moderate oven from 30 to 40 minutes, according to the size of the loaves. To keep, wrap in cloth or place in stone jars. As milk bread doesn't keep well in hot weather, a teaspoon of butter or lard may be sub- stituted for the milk. This bread may be eaten as soon as baked. 16 THE ALL-AMERICAN COOK BOOK U. S. SENATOR J. £. RANSDELL, the State of Louisiana Through courtesy of Mrs. Borah of New Orleans French Loaves Make a sponge of 1 cup of compressed yeast and 1 table- spoon of sugar dissolved in % cup of lukewarm water. To 1 cup of scalded milk add 1 cup of hot water and when luke- warm add to yeast and 2 cups of flour. Beat 5 minutes. Let rise until very light (takes about 1 hour), add 3 tablespoons of melted shortening and li/^ teaspoons of salt. Stir in 5 cups of flour; knead until dough is smooth and elastic, using more flour if necessary. Cover to let rise and when light (double its bulk) mold into French Loaves. Divide the dough in half and each half into twelve, making 24 loaves. Roll each 5 inches long, taper each end. Lay on greased pan sufficient distance apart not to touch each other, cover to let rise an hour in warm place. Bake real brown. U. S. SENATOR GEORGE W. NORRIS, of Nebraska Chairman, Committee on Agriculture and Forestry Bran Bread Two cups of bread flour, 2 cups of bran, % cup of granu- lated sugar, 1 cup of raisins or % cup of chopped nut meats, % teaspoon of salt, 2 cups of buttermilk, and 1 level teaspoon of soda. Dry ingredients in order given. Stir buttermilk and soda until foamy. Add to above ingredients and mix thor- oughly. Let rise 30 minutes in warm place. Bake in a verj'^ slow oven. MAJOR GENERAL GEORGE 0. SQUIRES Chief Signal Officer, U. S. Army, Washington, D. C. Gluten Bread Two cups of boiling water, 2 cups of scalded milk, 2 tea- spoons of butter, 2 teaspoons of salt, 1 egg, 14 yeast cake, ^/4 cup of warm water and 3 cups of gluten. Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg, well beatenfi and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise and bake 1 hour. THE ALL-AMERICAN COOK BOOK 17 H. F. BAIN Director of Bureau of Mines (Interior Department), Washington, D. C. Nut Bread Three eggs, beaten well, 2 teaspoons of sugar, 1 teaspoon of salt, 1 tablespoon of melted butter, II/2 cups of sweet or sour milk, 2 teaspoons of baking powder (or soda with sour milk), about 2 cups of flour, or enough to make a soft dough, about % cup of walnut meats (broken). MAJOR GENERAL G. J. BAILEY, U. S. Army, Ft. Howard, Maryland Graham Bread One qt. each of graham and white flour, 1 tablespoon of sugar, 1 cup of black molasses, 1 teaspoon of salt, 1 qt. of tepid water in which 1 yeast cake has been dissolved. Beat well together, set to rise over night; in the morning pour off into 2 well-greased bread tins, let rise again for % of an hour, then bake 40 minutes. GOVERNOR E. F. MORGAN, State of West Virginia Note: A recipe for bread by Mrs. Meig's (Daphne Squires), whose husband was twice governor of West Virginia in 1830. Written as it was made in 1830 when the brick oven was used. "Mrs. Governor Meig's Bread" Sift about 4 qts. of flour in a bread bowl, add 2 teaspoons of salt, 14 pt. of "Daphne's" yeast (which today would be the same as any home-made yeast), 1 qt. of lukewarm milk; stir in just enough flour to make a thin batter (do this the night before) ; let this stand in brick oven (in winter time) to raise until morning, then add to it I/2 pt- of warm milk, stir- ring in gradually the warmed flour, until the batter is nearly thick enough to knead ; then put in a warm place for about 1^2 hours, then knead it a long while; then put it again in 18 THE ALL - AMERICAN COOK BOOK a warm place to raise again. . Then bake it. In summer use warm water instead of milk. It is well to add a little saleratus (dissolved in water) just before set to raise the last time. A little piece of butter makes bread more tender. REAR ADMIRAL H. S. KNAPP Through courtesy of Miss Knapp (Admiral Knapp's sister) Coffee Bread Mix thoroughly 2 cups of flour, ^ cup of sugar, and 2 tablespoons of shortening. To 1 tablespoon of this mixture add 1 tablespoon of sugar and 1 teaspoon of cinnamon. To the rest of the mixture add 3 teaspoons of baking powder, 1 egg and 1 cup of milk. Put in pan and spread over it the smaller mixture, pressing it down. Bake 25 minutes. H. SHARP American Consul to Edinburgh, Scotland Potato Raisin Bread One yeast cake, ^2 cup of warm water, 1% cups of sweet milk, 2 tablespoons of com syrup, li/o cups of mashed potatoes, 4I/2 cups of wheat or barley flour, 4 tablespoons of shortening, 1 cup of raisins and 1 teaspoon of salt. Dissolve yeast cake and 1 tablespoon of com syrup in lukewarm water ; add 1 cup of flour and milk, potatoes, shortening and com syrup well creamed. Cover and set in a warm place to rise. When light, add raisins that have been well floured, and salt. Knead lightly and let rise again until double its bulk. Mold into loaves and when light, glaze with egg diluted with water and bake 45 minutes. MAJOR GENERAL C. J. BAILEY U. S. Army, Ft. Howard, Maryland New England Brown Bread One cup each graham flour, white flour, yelloAV cornmeal, 1 cup of Porto Rico molasses (black), 2 cups of sour milk, 1 scant teaspoon of salt, 1 heaping tablespoon of either brown or white sugar, 1 very scant teaspoon of bi-carbonate of soda THE ALL-AMERICAN COOK BOOK 19 dissolved in % cup of sweet milk. Grease a mold or a tightly closed tin pail, fill with the above mixture and steam con- tinuously for 3 hours. COMMANDER M. K. METCALF Department of the Navy, General Board, Washington, D. C. Nut and Raisin Bread One cup of molasses, 1 teaspoon of salt, 1 heaping tea- spoon of baking soda (or 2 teaspoons baking powder), 2 cups sweet or sour milk, 4 cups of sifted graham flour (or 3^^ cups unsifted), 1 cup of raisins, % cup of chopped walnuts. Stir soda in molasses ; add milk, salt, flour and raisins and nuts rolled in flour. Bake about an hour. BRIG.-GENERAL MALIN CRAIG, U. S. Army, Ft. Riley, Kan. Nut Bread One and I/2 cups of commeal, I14 cups of white flour, 2 cups of graham flour, 1 cup of coarsely chopped walnuts, pinch of salt, % cup of brown sugar (no lumps), i/^ cup of molasses, 1 teaspoon of baking powder, 2 cups of sour milk and 2 tea- spoons of soda dissolved in sour milk. Sift baking powder with the white flour. Mix all ingredients and bake in a mod- erate oven 1 hour. J. C. GREW American Minister to Switzerland Oatmeal Bread Four cups of water, 1 tablespoon of salt, 1 cup of molasses, 1 tablespoon of lard. Place on the fire and when it begins to boil add 2 cups of rolled oats. Boil 3 minutes; when cool, add 1 yeast cake dissolved in 1 cup of lukewarm water, and 2 qts. of flour. Knead thoroughly; let rise over night; shape into loaves, let rise and bake % hour. CHAPTER III. BISCUITS A light supper, a good night's sleep and a fine morning have often made a hero of the same man who by indigestion, a restless night and a rainy morning would have proved a coward. — Chesterfield. MAJOR GENERAL OMAR BUNDY, U. S. Army Rolls Take 1 cup of yeast, 3 cups of flour, I/2 teaspoon of salt, 1 egg and 1 tablespoon of lard. Mix lightly and knead for a few minutes. Roll quite thin and cut into biscuits. Let rise for about 3 hours and bake in hot oven 15 to 20 minutes. Yeast : 2 cups of potato water, 1 cup of mashed potatoes (very fine), when cold add 1 cake of compressed yeast dis- solved in a cup of water, and 1 cup of sugar. This yeast will keep indefinitely if kept in a cool place. CAPT. RALPH EARL At Anchor Guantanamo Bay, Cuba, U. S. S. Florida, Flagship Parker House Rolls _Two cups scalded milk, 3 tablespoons butter, 2 table- spoons sugar, 2 teaspoons salt, 1 yeast cake dissolved in 1/4 cup luke warm water, 3 cups flour. Add butter, sugar and salt to milk when luke warm water; add yeast and flour, beat thoroughly; cover and let rise until light, cut down and add enough flour to knead about 2^/^ cups and let rise again after 22 THE ALL-AMERICAN COOK BOOK the second rising; take and toss slightly on a floured board; knead well and roll out to Y^ inch thickness; shape with biscuit cutter; take a case knife handle dipped in flour and make a crease through the middle of each piece ; brush over one-half of each piece with melted butter, fold and press the edges together; place in a well-greased pan one inch apart and let rise until light ; bake in a hot oven 12 to 15 minutes. H. M. WOLCOTT American Counsul at Bilbao, Spain Rolls Beat 1 egg, add scant tablespoon of lard, 1 teaspoon of salt, 3 tablespoons of sugar, 1 cup of milk, 2 cups of flour and 2 teaspoons of baking powder. Bake in medium oven. LT. COMMANDER LEE P. WARREN Aide to the Assistant Secretary, U. S. Navy Spajiish Buns One whole egg, yolks of 2 eggs, % cups of butter, % cup of light brown sugar, 1 cup of sweet milk, 3 teaspoons of baking powder, 1 tablespoon of spices, and enough flour to make quite a thick lather. Bake in muffin rings or patty pans. Frost with whites of other 2 eggs, brown sugar and cinnamon. C. M. FREEMAN American Counsul, Sydney, Nova Scotia Brown Bread One cup of molasses, % tablespoon of soda, 2 cups of sour milk or cream, 2 cups of flour, 1 cup each of graham flour and corn meal. Bake in a slow oven 1 hour. THE ALL - AMERICAN COOK BOOK 23 CONGRESSMAN J. W. FORDNEY, State of Michigan Chairman, Ways and Means Committee Graham Loaf One cup of buttermilk, % cup of brown sugar, 1 cup of molasses, 1 teaspoon of soda, 3 cups of sifted graham flour. Steam 3 hours. Do not remove the cover while steaming. BRIG.-GENERAL E. F. McGLACHLIN Chief of Staff, Army War College, Washington Barracks, D. C. Biscuits One qt. of flour, 1 heaping teaspoon of baking powder, 1 level teaspoon of salt, 1 tablespoon of lard and 1 cup of milk. Mix thoroughly with the hands. Bake over hot open fire or in quick oven. Serve with plenty of honey or syrup. JUDGE EDWARD K. CAMPBELL Chief Justice, U. S. Court of Claims Biscuits from Dixie Land Sift 4 cups of flour into a basin and % teaspoon of salt, rub 6 level tablespoons of lard well in with the hands, then add l^ cup of milk and 1 cup of water, gradually making a stiff dough. Knead thoroughly until the dough is perfectly smooth. Turn out on a floured board. Beat continuously fpx 30 minutes with the rolling pin, folding over the dough as it is flattened out. Roll into a sheet about I/2 inch thick, cut out with a small biscuit cutter, prick thoroughly with a fork 3 times near the center of the biscuit, and bake in a moderate oven y^, hour. CHARLES M. HATHAWAY American Consul to Dublin, Ireland Parmesan Cheese Biscuit Sift 3 ozs. of flour and 1 pinch of red pepper on a board, rub in 2 ozs. of Parmesan cheese and 2 ozs. of butter. Make 24 THE ALL-AMERICAN COOK BOOK a hollow in the center, put into this 2 yolks of eggs, 1 teaspoon of stalk and 1 teaspoon of lemon juice ; work this mixture to a smooth, thick paste (stiff). Roll out very thin, stamp out in small discs, place on floured baking tin, prick with a fork and bake in a low oven a few minutes. Whip a little cream, mix with grated Parmesan cheese and pinch of red pepper, and put a small quantity in the center of each biscuit just before serving. BRIG.-GENERAL 0. W. KENNEDY U. S. Army, "Presidio," San Francisco Cheese Biscuit Two cups of flour, 4 teaspoons of baking powder, % cup of grated cheese and 1 teaspoon of salt. Mix and sift the dry ingredients ; work in shortening with finger tips. Add grad- ually the liquid mixture with a knife to a soft dough. Turn out on a floured board and roll I/2 inch in thickness. Cut with a small biscuit cutter, and bake in hot oven 12 to 15 minutes. W. K. WILLIAMS Former Assistant Secretary of War Southern Beaten Biscuit One qt. of flour, 1 teaspoon of salt, 1 large kitchen spoon of lard. Make into a stiff dough with sweet milk or milk and water. Beat with a weight or maul for i^ hour. Bake in hot over, but not hot enough to blister. U. S. SENATOR L. H. BALL, State of Delaware Chairman, on the District of Columbia Committee Potato Split Biscuit Bake 2 large potatoes; while hot mash into a stonehead jar with a sieve. Stir 1 teacup of lard and butter mixed, with 2 beaten eggs and pinch of salt ; to this add 1 teacup of milk in which has been dissolved i/^ cake of yeast and 1 tablespoon of sugar; stir in 1 qt. of flour. Mix this at 8 o'clock; add 1 pt. of sifted flour to the dough; let rise second time. At 4 THE ALL-AMERICAN COOK BOOK 25 o'clock turn out the dough; roll and cut; place in pan, one on top of the other. Bake in a quick oven. WILLIAM PHILLIPS American Minister to the Netherlands American Biscuits Mix and sift 2 cups of flour, 1 teaspoon of salt, 3 tea- spoons of baking powder. Add 1 cup of shortening and chop with a knife until mealy. Add gradually 1 cup of milk until a soft, spongy dough. Turn on to a floured board; toss with a knife until whole surface is floured. Roll mixture to I/4 inch; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron. Roll like jelly roll; cut in % inch pieces ; place on buttered tin ; brush with melted butter; sprinkle with brown sugar. Bake in hot oven. CHAPTEK IV. FISH Better is a small fish than an empty dish. — Proverb. U. S. SENATOR J. E. RANSDELL, State of Louisiana Louisiana Baked Fish Take a fish weighing between 3 and 4 lbs. Boil fish in a little water, pour water off and pour over it sauce a la Creole and bake, after which slice several hard-boiled eggs over it. Serve hot. Sauce : Take 2 tablespoons of bacon fat or lard in an iron skillet. When boiling hot cut into it 2 coarsely chopped onions. When this fries to delicate brown push it to one side and put in 2 tablespoons of flour. Stir this until it is a golden brown, then add a little water and 1 can of tomatoes, 1 clove of garlic chopped very fine, a little salt, cayenne pepper and black pepper to taste. C. M. FREEMAN American Consul to Sydney, Nova Scotia Savory Shrimps Melt 1 tablespoon of butter and add 2 or 3 drops of onion juice; add 1 cup of cream and 1 cup of boiled rice. Shred 1 can of shrimps, which have been well washed in cold water, and add to mixture. When thoroughly heated add half of a cup of tomato catsup. Season with salt and pepper if necessary and serve on crackers or toast. (Cook in chafing dish or double boiler.) 28 THE ALL-AMERICAN COOK BOOK U. S. SENATOR H. S. NEW, State of Indiana Chairman, Committee on Territories and Insular Possessions Crab Creole Meat of 1 large crab, or 1 cup flaked crab meat, 2 medium sized tomatoes, or 1 cup solid canned tomatoes, 2 onions, 1 green pepper, few grains soda, 2 tablespoons butter, few grains cayenne pepper, % teaspoon salt, I/2 cup heavy cream, buttered toast. Chop the tomato, onion, and pepper fine. Add the butter and simmer until vegetables are soft, about 30 minutes. Season, add the soda and cream, turn in the crab meat, let stand a moment to become very hot, and serve on the toast. This may be made in the chafing dish. If desired the mixture may be put in a buttered baking dish, buttered crumbs may be strewn over the top, and it may be browned in a quick oven. BRIG.-GENERAL D. E. NOLAN U. S. Army, Camp Travis, Texas Fish Rarebit One teaspoon butter, few drops onion juice, 1 tablespoon cornstarch, lA teaspoon salt, i/4 teaspoon paprika, 1 cup milk, % cup finely chopped cheese, 1 cup cold, flaked cooked fish, 1 egg, 1 tablespoon lemon juice, crackers. Melt butter, add onion juice, and then the cornstarch mixed with the salt and paprika. Cook a few minutes and then pour on gradually the milk, cheese, and fish, stirring constantly. When the cheese is melted, add the slightly beaten egg, and the lemon juice. Serve on crackers. MR. W. J. CARR Director of the Consular Service, Department of State Codfish Balls Soak or parboil boneless codfish. Shred i/^ cup and add to 1 cup of mashed potatoes, add 1 teaspoon of butter, dash of red pepper; beat white and yolk of 1 egg separately until THE ALL-AMERICAN COOK BOOK 29 very light, add the white last. Drop from a spoon into deep fat and fry a delicate brown. Drain and serve at once. GOVERNOR H. J. ALLEN, State of Kansas Baked Salmon Loaf One can salmon, 4 eggs well beaten, i/^ cup bread crumbs, salt, pepper and butter to taste. Mix all well and bake in loaf % of an hour. GOVERNOR R. D. GARY, State of Wyoming Mock Fried Oysters To 2 cups of cold boiled rice add 1 tin of sardines from which the bones and skin have been removed. This will make a coarse paste. Roll this paste into flat, circular cakes and fry a delicate brown. Serve as you would fried oyesters with tomato catsup. MAJ.-GENERAL R. L. BULLARD Commanding General, U. S. Army, Governor's Island, N. Y. Baked Halibut With Nut Sauce Boil till tender 3 lbs. of halibut ; cut fine and bone. Add 1 pt. of cream and 2 cups of bread crumbs from inside of bread ; season with salt, pepper and paprika. Bake in a bread pan lined with waxed paper; put pan in pan of hot water and bake 1 to % of an hour. Cut and serve in slices with nut sauce. Sauce : One-quarter to i/2 lb. of well chopped, blanched almonds, 3 large tablespoons butter; put in frying pan and brown nuts chopped in it. Add to this 1 pt. of sweet cream and season. CAPT. RALPH EARLE Deviled Lobster Two lobsters, I/2 teaspoon salt, 1% cups white sauce, few grains cayenne, 1 teaspoon onion juice, % of a green pepper, 30 THE ALL-AMERICAN COOK BOOK * sprig parsley, 2 teaspoons lemon juice. Cut meat of lobsters in cubes ; chop onion and pepper ; parsley fine ; mix and saute in butter; make white sauce, 1 tablespoon butter, 1 tablespoon flour rubbed smooth ; add 1 cup boiling milk and stir smooth ; mix in all ingredients ; fill shells ; sprinkle with bread crumbs, dot with butter and bake. M. B. KIRK American Consul to Rouen, France Crabs in Red Peppers Eight red peppers, 1 pt. crab meat, 4 tablespoons butter, 4 tablespoons flour, 1 tablespoon onion, salt, pepper, paprika, mustard, cayenne, nutmeg, 1 cup cream. Parboil red peppers. Make a white sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown. BRIG.-GENERAL C. L. McOAULEY, U. S. Marine Corps Mrs. McCauley's Jellied Salmon Line a brick mold with stock jelly made rather salty and ornamented with whites of eggs and truffles. Boil a piece of salmon nearly the size of mold, and when cold and jelly is set, put salmon in mold and fill up with more jelly. Place on ice and serve turned out on flat dish, garnished with chopped up jelly for border. Cut fish in vertical slices with very sharp knife dipped in hot water. Sauce: Cut lemons in halves, scoop out and fill cups of lemons with sharp tartar sauce, which should be made green with spinach juice. Have same number of lemon cups as there are guests in order that each may have one. H. L. WASHINGTON American Consul to Liverpool, England Baked Fillet of Fish Two slices of halibut cut from middle of fish, salt, pepper, lemon juice, melted butter, 2 cups oyster stuffing. Wash and THE ALL-AMERICAN COOK BOOK 31 wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season, and brush with butter. Bake 40 minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter; garnish with potato balls, parsley, and lemon; Hollandaise, tomato, or Bechamel sauce. BRIG.-GENERAL R. L. HOWZE U. S. Army, Ft. Bliss, Texas Scalloped Oysters Wash oysters, drain and dry on towl ; place a thin layer of stale, but not dry, bread crumbs in shallow baking dish ; put in layer of oysters; season with salt and pepper, a dash of powdered mace and dot thick with bits of butter ; repeat ; have top layer with bread crumbs with dots of butter. Do not moisten in any way. Do not use more than 1 cup of crumbs to 1 qt. of oysters. Bake in hot oven about 10 minutes or until the oysters just begin to shed juice. Serve very hot. You would never know it for the same dish as the pasty, wet, tasteless dish usually known as Scalloped Oysters. CHAPTER V. CANAPES As is the cook so is the kitchen. — Old Proverb. CAPT. W. D. WURTZBAUGH Commandant Creat Lakes Naval Training Station Crab Canape Arrange in center of toast pieces of crab meat to look like a flower, nsing a piece of red pimento for center. Around this make a ring of Neufchatel cheese mixed with chopped green peppers and mayonnaise. REAR ADMIRAL R. M. KENNEDY, U. S. Navy Peach Canape Melt 2 tablespoons of butter, add 2 cups of peaches with skins and stones removed; cook 10 minutes, then add sugar and lemon juice. Serve over slices of sauted bread or sponge cake; garnish with cream. REAR ADMIRAL HUGH RODMAN, U. S. Navy Commandant Fifth Naval District, Hampton Roads, Virginia Nut and Olive Canapes Cut bread in crescents. Fry in deep fat. Mix equal quan- tities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread and garnish with small diamond pimentoes. 34 THE ALL-AMERICAN COOK BOOK REAR ADMIRAL H. P. HUSE General Board, U. S. Navy Cheese Canapes Cut bread in i/4-ineh slices, spread lightly with French mustard, sprinkle lightly with grated cheese and finely chopped olives ; or brown in oven before sprinkling with olives. REAR ADMIRAL T. J. COWIE, U. S. Navy Lobster Canape Cut bread in i^-inch slices; shape with doughnut cutter. Cream 2 tablespoons of butter, add 1 cup finely cut lobster meat, 1 teaspoon of mustard, few drops of Worcestershire sauce, few grains, and 6 olives finely chopped. Saute bread in butter and spread with above mixture. CAPT. W. D, WURTZBAUGH Caviare and Tomato Canape Place on a plate 1 medium sized leaf of lettuce (white head) ; on this lay 1 large slice of tomato. Cut a hole in center of tomato and set in 1/2 of the white of a hard-boiled egg filled with caviare mixed with mayonnaise ; arrange around this and the tomato a ring of the yellow of egg mixed with mayonnaise. CHAPTER VI. SOUPS A husband's wrath spoils the best broth. — Old Proverb. NEWTON BAKER Former Secretary of War Jellied Bouillon (For Hot Weather) Use 1 bouillon cube or a teaspoon of Maggie bouillon, to 1 cup of boiling water. Jelly by using 2 tablespoons of gelatine to the quart. Flavor as desired. Break into pieces and serve in cups. ALBERT FALL Secretary of the Interior Soup Made With Mexican Frizole Beans Put 1 qt. of well cooked beans through a colander ; add 114 qts. of sweet milk, 1 heaping teaspoon of butter (if beans have been cooked in clear water without seasoning, which is the best way), a little grated onion, if desired, and pepper and salt. Let come to a boil. When served sprinkle a little grated hard-boiled egg over each plate, and 2 slices of lemon. It should be the consistency of cream soup, not too thick. Use 2 or 3 eggs for the measurements given. 36 THE ALL - AMERICAN COOK BOOK BRIG.-GENERAL DOUGLAS MacARTHUR Commanding General West Point, TJ. S. Military Academy Mulligatawny Soup Six cups of chicken stock, 14 cup of onion, 2 tablespoons chopped cooked ham, 4 cloves, 1 tablespoon of carrot, 1 tea- spoon of curry powder, 1 teaspoon chopped parsley, salt, pep- per and cayenne to taste, I/2 cooked chicken, 2 cups of tomatoes, V2 cup chopped q:recn apple, i/t cup boiled rice, and 1 sliced lemon. Melt a little butter and cook veg^etables in it for 5 minutes. Add remaining ingredients, except lemon, and cook ^ hour. Serve garnished with the sliced lemon. GOVERNOR M. C. MECHEM, of New Mexico New Mexican Vegetable Soup For 6 people take 2 onions, 2 carrots, 2 turnips, 1 small parsnip, i/o head of celery, 14 head of cabbage, handful of string beans and 1 of green peas, 1 clove of garlic and chop them very fine and put to cooking in 1 qt. of hot water; then add 1 pod of red chile, whole. When all have been cooked tender they should be run through a coarse sieve back into the water in which they were boiled. Add 1 pt. of rich soup stock, 1 cup of canned or ripe tomatoes, run through a colander, and 2 raw potatoes grated on a coarse grater. Salt to taste, adding a teaspoon of oregano, and let the soup cook slowly for several hours, adding hot water occasionally as required to keep it the desired consistency. Serve steaming hot. THEODORE JAECKEL American Consul, Bordeaux, France s| Pumpkin Soup One lb. of pumpkin, 2 glasses of water, 1 pt. of sweet milk, butter, size of eg^, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of tapioca. Cut the pumpkin into small pieces, after peeling off rind, and put in a sauce pan with 2 glasses of water and 1 teaspoon of salt. Cook slowly over a slow fire for 1 hour ; mash fine and press through a colander; return the pumpkin to the fire, adding 1 pt. of milk, butter, sugar and tapioca. Cook for 10 minutes, or until it THE ALL - AMERICAN COOK BOOK 37 thickens. Serve with small pieces of toast which have been fried in butter. BEAB ADMIRAL M. L. BRISTOL, U. S. Navy U. S. High Commissioner in Turkey Okra Gumbo One chicken, cut up and fried, 1 qt. of okra chopped in small pieces, 1 doz. ears of corn, cut from cob, 1 pod of red peppers, cut fine, and chopped onion. Put all in soup pot and stir until nearly done; add 2 qts. of boiling water and cook 4 hours. Before removing from stove stir in 2 qts. of ripe stewed and mashed tomatoes. Serve with boiled rice. J. J. BRITTAIN American Consul-General Velvet Soup Six medium sized onions, 1 large tablespoon of butter, 6 coffee cups of boiling water, 6 teaspoons of minute tapioca, Vz cup of cream, and yolks of 2 eggs. Slice the onions and fry in butter until all but black, add water, pepper and salt, and cook 20 minutes. Strain through a hair sieve ; bring to a boil, and add tapioca, cooking 10 minutes more. Add yolks beaten in cream and serve. Do not boil after cream is added. U. S. SENATOR THOMAS STERLING, State of South Dakota Cream of Tomato Soup One pt. of tomatoes after passing through sieve ; add pinch of soda, boil well, then add pepper and butter and 1 table- spoon of grated cheese. Before serving, add 1 qt. of sweet milk and 1^4 teaspoon of salt. If a thicker soup is desired, add 1 teaspoon of cornstarch dissolved in cold milk. MAJ.-GENERAL W. C. NEVILLE, U. S. Marine Corps Peanut Soup Put 1 qt. of milk in a double boiler ; add i^ pt. of peanut butter, 1 small grated onion, and 1 cup of finely cut celery; 38 THE ALL-AMERICAN COOK BOOK cover and cook slowly 20 minutes. Moisten 1 teaspoon of cornstarch in a little cold milk and add to hot soup, stirring it until it is smooth and thick ; strain, and serve hot, adding 1 teaspoon of paprika last. CAPT. W. M. CROSE Commandant, U. S. Naval District, Cavite, Philippine Islands Onion Soup Stew into a double boiler for 1 hour 2 large minced onions, 6 ozs. of butter, salt and pepper, and 1 qt. of soup stock. Into 1% cups of milk stir 4 well beaten eggs and 3 tablespoons of Parnesan cheese. Cook until creamy, but do not boil; add it quickly to onion and stock and serve at once. C. 0. SPAMER American Consul to Medan, Sumatra Oatmeal Soup Two tablespoons of butter, % cup of oatmeal, 1 qt. of water, 1 bay leaf, and salt and pepper ; meat extract if desired. Brown the oatmeal in the melted butter, stirring it constantly. Add cold water gradually, and the bay leaf. Season to taste. Boil 1 hour. C. B. HURST American Consul-General, Habana, Cuba Bouille-Baisse Take 6 lbs. of fish, such as whitefish, sole, carp, etc., 25 to 30 mussels, 6 onions cut in 4 parts, 2 strained tomatoes, 2 bay leaves, 2 slices of lemon, a drop of the juice of orange peel, 4 cloves tied in a little bag, salt, pepper, saffron and finely chopped parsley, and 1 pt. of bouillon. Cut the fish in small pieces and put all ingredients together in a sauce pan, stirring until hot ; then add 1 pt, of olive oil and water to cover the whole. Cover the sauce pan tightly and put it over a quick fire to boil for 40 minutes. Place about 3 slices of bread on each plate, remove the bag of cloves, and pour the contents of the sauce pan over the pieces of bread, serving as a soup, THE ALL-AMERICAN COOK BOOK 39 or a first course. To be really ''Southern French" a little garlic may be added. Small pieces of lobster as well as a few shrimps make a savory addition. U. S. SENATOR THOMAS STERLING, State of South Dakota Com Soup One qt. can of corn boiled in 1 pt. of water; strain, and add 1 qt. of milk, i/^ teaspoon of sugar, 1 teaspoon of salt, 2 tablespoons of butter and 1 tablespoon of flour well blended. Just before serving add 1 well beaten egg and a little parsley. W. W. BRUNSWICK American Consul to La Rochelle, France Vegetable Bouillon Take 3 carrots, 4 leeks, 1 potato, 1 medium sized turnip, 1 onion, a small bunch of cherville, and 2 cubes of sugar ; place these in a kettle containing 2 qts. of boiling water ; add salt and cook slowly for 2 hours, then strain, removing all vege- tables, then add 1 tablespoon of butter and 1 tablespoon of tapioca. Allow it to boil 10 minutes longer, stirring it con- stantly the last 10 minutes. Serve hot. C. R. NASMITH American Consul, Ghent, Belgium Calves Liver with Mushrooms One and % lbs. of calves liver, % lb. of mushrooms, large piece of fresh butter, salt, pepper, and 1 teaspoon of Liebig or Borril. Put the meat in a deep pan with the butter, salt and pepper and let it cook until it is tender, removing it when cooked to the oven to keep in a warm place until used. Next, clean and cut the mushrooms in small pieces and drop them in the meat juice, to which you add the juice of a lemon. When the mushrooms are cooked, take them out and thicken the sauce with a little flour, adding the Liebig or Borril last of all. Slice the meat and put it on a hot dish and pour the mush- room gravy over it. Serve with mashed potato croquettes. 40 THE ALL-AMERICAN COOK BOOK U. S. SENATOR W. B. McKINLEY, State of Illinois Mushroom Soup One-half lb. of mushrooms, 1/2 cup of butter, 1/2 cup of flour, 2 qts. of stock, pepper and salt to taste, 1 pt. of cream. Cream the butter, add the flour and stock. Put the mush- rooms through the grinder and add to the soup. Just before serving add 1 pt. of whipped cream. "This is the best stuff you ever put in your mouth." (From Senator McKinley's letter.) FRANK BOHR American Consul to Cienfuegos, Cuba Celery Soup One cup of chopped celery (enough for 4 persons), 1 pt. of hot vrater, add more as needed, until cooked tender. Boil down to about li/^ cups of water or less, then add the milk to the desired richness ; salt, butter and pepper to taste. This is a very nourishing soup. CHAPTER VII. MEATS The healthiest feast costs the least. — Old Proverb. WILL R. HAYS (Note: This recipe was sent while Mr. Hays was Post- master-General of the United States.) Baked Ham Take 1 good sized cut of ham, stick cloves over the top and sprinkle generously with brown sugar. Bake slowly in oven until done. J. I. BRITTAIN American Consul-General, Winnipeg, Man., Canada Scallops of Veal Cut veal steak into individual portions and pound until tender. Fry in butter until brown. Remove from the pan and add more flour and butter, stirring in enough boiling water to cover the meat. Add a bay leaf, salt and pepper and replace the scallops in the sauce. Cook for % hour slowly, keeping it closely covered. Remove the scallops and place each one on piece of buttered toast. Add to the sauce an egg yolk which has been beaten into a cup of cream. Pour over the meat immediately. THE ALL-AMERICAN COOK BOOK 43 W. S. HOLLIS American Consul-General, Lisbon, Portugal Stuffed Suckling Pig Rub the skin of the suckling pig Avith a thick cloth, dipped in boiling water. Then take the tripe away, rub the pig with butter, fat, pepper, salt, garlic, cover with lemon and let remain like that 4 or 5 hours before putting it in the oven. Cut the pluck in pieces (small) and add potatoes, hard-boiled eggs, parsley, onions, pepper, and a little water, and put it on the fire. When it is ready, take it off the fire and add stoned olives to it. Stuff pig with this mixture and place in oven. GOVERNOR M. 0. MECHEM, State of New Mexico Pozole Taken from ''New Mexican Cooking" Select a good piece of New Mexico pork, and cut up into small pieces for cooking. Fry 2 onions and 4 cloves of garlic, chopped fine, in a tablespoon of lard or dripping and add the pork, about 2 lbs. for average meal, and let it blend with onions and garlic. Add 1 teacupful of hominy or hulled corn for each lb. of meat and chile pulp (see sauces) in the propor- tions of % teacupful to each lb. of meat, 1 laurel leaf and 1 tablespoon of pulverized oregano, salt to taste. Let this cook slowly until meat is tender. Should be served piping hot. Tomatoes may be added, if desired, but are not essential. E. M. McGUIRE Senior Nat'l Representative, Buck Privates' Society, A. E. P. Chop Suey One and i/^ lbs. of pork and veal cut up, 3 large onions, 2 stalks celery, 5 tablespoons "Fuji Sauce," 2 tablespoons molasses, 2 tablespoons catsup, 1 small raw mushroom, 2 table- spoons flour. Boil meat until tender. Allow 1 pt. of juice, 2 tablespoons bacon fat. Have the pan hot and fry meat with 2 tablespoons "Fuji Sauce" (fry 5 minutes). Add celery, onion and mushrooms and other 3 tablespoons of "Fuji Sauce" (cook 5 minutes). Add 1 pt. of meat juice, molasses, catsup and thickening and cook 15 minutes. Serve with rice. 44 THE ALL-AMERICAN COOK BOOK U. 8. SENATOR MORRIS SHEPPARD, State of Texas Chile Con Came One pt. of chile beans, 1 lb. of round steak, 2 onions, 1 can of tomatoes, 1 teaspoon of salt, and % teaspoon of paprika. Cut the steak in strips 1 inch long, 14 inch wide, let brown in frying pan. Skin out the meat, add to the fat the finely chopped onions and cook until soft. Add tomatoes and heat to the boiling point. Add beans, without liquids, the salt, and paprika and pour over the meat. Simmer gently 3 hours. REAR ADMIRAL B. C. BRYAN U. S. Naval Retiring Board Mexican Tongue One fresh beef tongue, 1 cup of vinegar, 1 cup brown sugar, 1 doz. whole cloves, ^ cup raisins, 1 sliced lemon. Sim- mer tongue for 4 hours the day before using. Peel and return to the liquor and let it stand in it over night to get cold. Drain and place in casserole with the sauce made of the vinegar, sugar, cloves, raisins and lemon. Bake slowly 3 hours. MAJ.-GENERAL J. G. HARBORD Deputy Chief of Staff, U. S. Army Baked Ham One tablespoon each of flour, brown sugar and mustard. Rub and mix into a thick slice of ham on each side. Cover with milk and bake in oven 1 hour. CHARLES HATHAWAY American Consul, Dublin, Ireland Meat a la Riviere One lb. of steak, 2 medium sized onions, 2 ozs. butter, y^ lb. can of tomatoes or 1 lb. fresh ones, a little stock and flour thickening. Put butter in saucepan, melt and add onions peeled and sliced, salt and pepper to taste. Stir in thickening and breakfast cup of stock. Add meat (removing all bone and gristle). Cover close and simmer slowly 6 hours. Add THE ALL-AMERICAN COOK BOOK 45 tomatos and little hot water. Cook 20 minutes. Serve with rice or macaroni and tomato sauce. S. E. McMILLIN American Consul to Port Lima, Costa Rica Spanish Steak Fry flank steak in Crisco or butter until brown; take out and put into baking pan and season with salt and pepper. Slice onions and fry brown in frying pan. Spread onions over steak and over it pour 1 can of tomatoes (juice and all). Bake in a slow oven about 1 hour, basting often. DR. L. OFNER U. S. P. H. No. 30, Drexel Hospital, Chicago Pot Roast Two and Y^ lbs. of sirloin beef, 1 tablespoon drippings, 1 pt. boiling water, 1 tablespoon flour, 1 chopped onion, salt and pepper to taste. Wash, season meat, and sprinkle with flour. Heat the fat and fry onion in it until light brown. Place meat in pot, brown on all sides, pour on boiling water and simmer slowly until tender. Add a little boiling water from time to time to keep from burning. A little stewed tomato placed on meat ^ hour before serving adds to its flavor. Thicken gravy with flour. BRIG.-GENERAL U. G. McALEXANDER U. S. Army, Camp Lewis, Washington Through courtesy of Mrs. J. Stuhr Tamale Loaf One can strained tomatoes, 3 cloves of garlic, ** Grandma's Spanish Pepper," IV2 ^^^- of fresh pork, chopped fine, 2 large onions, salt to taste. Add 1 cup of milk, 1 cup of yellow com meal, 3 eggs, can corn, 1 pt. stoned ripe olives, 3 tablespoons olive oil, 1 tablespoon butter. Cook mixture 15 minutes and then put in pan and bake 1 hour. 46 THE ALL-AMERICAN COOK BOOK U. S. SENATOR F. B. WILLIS, State of Ohio Roundsteak Breasteau Make a cream sauce of 1 tablespoon each of flour and butter until smooth, add 1 pt. of white stock, or milk; cook to smooth gTavy. To the sauce add 1 pt. of ground steak, 3 cups of bread crumbs, salt and pepper to taste. At last moment add 3 eggs beaten to a froth. Bake in buttered muffin tins set in cold water. Cover with paraffin paper. Bake 20 minutes. Serve with more sauce. ]\Iakes 12 cakes. CONGRESSMAN E. 0. LEATHERWOOD, State of Utah Beef a la King One lb. of round steak, 1 green and % teaspoon of salt. Cut the steak in small or large pieces and put in frying pan with enough fat to brown ; when browned add enough water to let simmer about % of an hour. Add thickening of 1 table- spoon of flour and 1 cup of milk. Boil a few minutes and serve hot with mashed potatoes. J. B. MILNER American Consul to Niagara Falls, Ont., Canada Philadelphia Scrapple Take 5 lbs. of fresh pork, cover with water, add 1 heaping tablespoon of salt, and boil until the meat separates from the bone. Remove the meat from the kettle, straining off the liquor and return to the kettle. Then add to liquor enough to make 21^ qts. To this add 1 chopped onion and a little sage if desired, then stir in enough corn meal to make a mush that will slice when cold. When the meat has been stirred in have meat chopped, not too fine, put into kettle and boil all together for an hour or so more, being very careful not to scorch. When thoroughly done, turn out in square pan, and when cold cut in slices and fry a delicate brown. REAR ADMIRAL T. J. COWIE Secretary and Treasurer, Navy Mutual Aid Association Pork Chops a la Mode Cut chops about 1 inch thick, parboil and roll in cracker crumbs and eggs, doing it twice. Season with salt and pepper, THE ALL - AMERICAN COOK BOOK 47 lay in baking pan, place a small piece of butter on each chop, put on cover and bake until brown. Scald 1 pt. of sweet milk, stir into a cream made up of 1 tablespoon each of butter and flour, adding 2 tablespoons of chopped parsley and a little grated nutmeg. Pour over chops just before serving. U. S. SENATOR R. H. CAMERON, State of Arizona Tenderloin Steak Cut steak 2 inches thick, from the middle of a fillet of beef, and flatten with a cleaver. For 6 steaks, mix 2 lbs. of mashed potatoes, 1 tablespoon finely grated horseradish and % gill of cream in a saucepan over an extra hot fire ; when hot, work in 2 egg yolks, season with pepper, salt and grated nut- meg, and remove from the fire. Make of this mass as many balls as you have steaks and flatten the balls to the same thickness as the steaks, dip them in egg and crumbs and fry to a golden color in butter. Drain and keep hot. Peel and core 1 large sour apple, cut into slices, dip in flour and milk, fry in butter. Arrange slices of prepared potato on hot dish, put the steaks, fried rare, on top of each, brush over with meat glaze, and top each with fried apple, 1 fried mushroom head on top. Pour some hot tomato sauce around the base. Serve hot. REAR ADMIRAL H. P. HUSE General Board, U. S. Navy Roast Suckling Pig A pig from 3 to 6 weeks old is best for roasting. Leave the pig whole and wash inside and out, chop the liver and mix with equal quantities of bread crumbs and mashed pota- toes. Add 2 chopped onions, a little parsley, salt and pepper to taste ; mix into a paste with 2 beaten eggs, 1 lump of butter and 1 cup of milk. Stuff the pig with this dressing. Sew it up and bake about 1% to 2 hours, basting frequently. Make a gravy with the stuffing and the drippings. When the pig is done, put on a platter, put a lemon or apple in its mouth ; serve with the sauce and lay on platter sprigs of parsley and any attractive garnish. This is a delicious dish if properly prepared. 48 THE ALL-AMERICAN COOK BOOK COL. T. BENTLEY MOTT American Military Attache, Paris, France How to Cook a Ham Soak the ham in cold water 24 hours then wash thoroughly. Put it in a boiler with skin side up and cover it with cold water. Put it on slow fire, so that the water wdll come to a boil very gradually. Once the water has come to a boil, it should be allowed to simmer slowly for about 2 hours, after which it should boil more quickly for 2 or 3 hours, according to size of the ham. In any case, whenever a fork can be stuck in readily to the bone, in any place, or when the hough comes loose, remove the boiler from the fire, and let the ham cool in its own water. When cool, remove, and take off skin care- fully. Prepare the following basting: 1 cup of sherry sub- stitute and 1/2 cup of brown sugar. Cover the ham with stale bread crumbs, stick in cloves all over ham. Put in moderate oven and baste with the mixture until a brown crust is formed. Serve hot or cold. Note : The method above is used in Virginia and Mary- land, and while primarily intended for Virginia ham, it may successfully be used with any other variety. THE ALL - AMERICAN COOK BOOK 49 GOVERNOR S. R. McKELVIE, State of Nebraska "I am g:iving you here a favorite of our camp days and one used on western ranches where it is necessary to have substantial foods and yet great variety cannot be served. It is called by the cowboys 'Hungarian Goulash.' " — Mrs. S. R. McKelvie. Hungarian Goulash One lb. of chopped meat (coarse), chopped onion, V4 lb. of butter, 1 cup of cooked rice, macaroni or spaghetti, and 1 large can of tomatoes. Fry onion brown in butter, until done, adding tomatoes, rice and cooked macaroni. Season with a bit of garlic and red pepper. Set on back of stove to cook slowly. C. M. FREEMAN American Consul to Sydney, Nova Scotia Ham Trifle Chop 1 cup of boiled ham, 3 hard-boiled eggs and 5 soda crackers. Boil 2 cups of milk and add to this a large piece of butter ; thicken with flour 1 teaspoon and 1 teaspoon of dry mustard. Stir this into ham, eggs and crackers, adding 1 teaspoon of minced parsley. Bake ^/^ hour in baking dish. Good without eggs. G. BIE RAVNDAL American Consul-General, Constantinople, Turkey Meat Balls To 2 lbs. of meat add % lbs. of suet. The meat and suet should first be cleaned thoroughly of all tough pieces and skin, after which it should be put through the meat grinder 6 or 7 times. Now work in sweet milk, adding a little at a time, until mixture is quite soft. Form in soft balls and boil in slightly salted water. Serve in a brown gravy made of 2 tablespoons of butter well browned into which has been stirred enough flour to thicken the quantity of gravy desired, adding from the stock or water in which the balls were cooked until the right consistency is reached. The meat should not be too fresh, as one often finds freshly butchered meat wet, which will not mix weU with the suet. 50 THE ALL-AMERICAN COOK BOOK COL. H. C. SMITHER, Chief Co-ordinator, General Supply, U. S. Army Ham Piquant One lb. thinly sliced cooked ham, 4 teaspoons dry mus- tard, cold milk as needed, % cupful grated Parmesan cheese, dash cayenne, i/4 teaspoonful black pepper. Mix the mustard to a thick paste with the milk and the seasoning. Spread this on the ham, sprinkle each slice with cheese, tie with a string in the form of a brick, and bake in a moderate oven till the ham-fat is melted, basting now and then with the fat as it runs out into the pan. When cold, remove the string and cut in slices downward through the layers. H. FOSTER BAIN Director, Bureau of Mines, Interior Department Spanish Ragout Into a frying pan put 2 tablespoons of olive oil; when hot drop in 2 chopped onions, and boil until brown, but be careful not to burn; when brown add 1 can of tomatoes; boil hot drop in 2 chopped onions, and until bro-\vn, and until slightly, then add scraps of cold boiled or toasted left-over chicken, beef, or lamb. Season and thicken. Serve hot with rice. COL. F. J. MORROW, U. S. Army American Ravioli Two cups chopped cooked meat, 1 onion, 2 eggs, 1/2 cup of flour, quart can of tomatoes, salt, pepper, and red pepper to taste, few drops of onion juice, 2 tablespoons of butter, i^ cup of drippings or lard. Run meat through chopper, season with salt, pepper, red pepper, moistened with 1 egg well beaten. Beat the remaining egg, add pinch of salt and as much flour as the egg will take up, then toss on a board and roll very thin. Cut in 4-inch squares, place an equal amount of meat and a small piece of butter on each square and press the corners together with a little water. Place the drippings or lard in a saucepan ; add the sliced onion and fry until a golden browTi; then add the tomatoes, and season to taste. When the sauce is boiling drop in the ravioli quickly, cover lightly THE ALL - AMERICAN COOK BOOK 51 and cook 10 minutes. Serve hot. Sprinkle grated cheese over the top if desired. JAMES J. DAVIS Secretary of Labor Meat Dish Grind together i/^ lb. of round steak, i/^ lb. of pork and 1 onion. Season to taste. Place in a steamer. Take 1 box of macaroni, cook 10 minutes, place on top of the meat. Over this pour 1 can of tomatoes. Steam 1^/2 hours. U. S. SENATOR T. E. WATSON, State of Georgia "Senator Watson's Meat Pie" One pound of best round steak, ground fine. Mix with it 2 good dashes tobasco sauce, I/2 teaspoon "Worcestershire sauce, salt and pepper to taste. Beat an egg thoroughly ; dip the meat cakes in this, roll in cracker crumbs, dip in egg again, and roll again in cracker crumbs (to insure no grease getting in cake). Fry brown in deep fat, drain and serve. CAPT. RALPH EARLE Guantanamo Bay, Cuba; U. S. S. Florida (Flagship) Lamb Chops a la Marseilles Pan broil 6 French chops on each side; cover the cooked side in the mushroom sauce (see sauces) ; place in buttered baking pan and bake in oven 8 minutes. Remove to serving dish ; place frills on each chop. Garnish with parsley. H. L. WASHINGTON American Consul to Liverpool, England Calves Brains a la Bechamel Cut 2 cups of cooked calves brains into small pieces. Marinette with French dressing. Melt 2 tablespoons butter, add 4 tablespoons chopped pepper, I/2 cup chopped mushrooms, 52 THE ALL - AMERICAN COOK BOOK few drops onion juice, 2 tablespoons of flour, and 1 cup of chicken stock. Cook 5 minutes ; add brains ; season with salt, cayenne, tobasco and Worcestershire sauce. BEIG.-GENERAL D. E. AULTMAN Camp Knox, Kentucky Near Possum This is a Dixie recipe that tastes just as good when made north of Mason's and Dixon's line. For this toothsome dish take a pound slice of pork steak and roll it about the follow- ing dressing : Boil and peel 2 medium sized sweet potatoes and press through a colander. Season them with 2 tablespoons of brown sugar, 2 tablespoons of cane syrup, 1 egg, salt, red pepper and a pinch of ginger. Tie the dressing securely in the steak, rub with salt and pepper and put in dripping pan with 1 pt. of hot water. Bake ly^ hours and serve garnished with halved, baked apples. GEORGE ORR American Consul to Panama City, Panama Peas and Ham Melt 1 cup butter, blend 1 cup flour, add seasoning, and 1 finely chopped green pepper (over slow fire) ; add gradu- ally 1 can peas with liquor, % lb. diced boiled ham cut thick, little parsley and 1 pt. sweet milk. When of a creamy con- sistency, pour over toast. A delicious luncheon dish if prop- erly prepared. A bird in the pan is worth two in the bush. — Old Proverb. GOVERNOR J. W. PARKER, State of Louisiana Chicken a la King One can of mushrooms, -^ can of pimentos cut in small pieces, 3 hard-boiled eggs cut in quarters, 1 large sweet (green) pepper chopped, chopped meat of a cooked chicken. Make a cream sauce, adding a raw egg ; add chicken and other ingredi- ents. Season to taste. THE ALL-AMERICAN COOK BOOK 53 A. J. McCONNICO American Consul to Guadalajara, Mexico Turkey or Chicken With Mole Poblano Sauce Boil a fowl in water properly seasoned with salt, 1 onion and 1 head of garlic. Seed 1 lb. of assorted dried red and black chile peppers, and half fry in lard. To this add small quantity of ground cloves, cinnamon, a small piece of grated chocolate, almonds toasted in lard, some wild majoram, and toasted sessame, and continue to fry until ingredients form the consistency of gravy. Place the fowl sprinkled with flour in an oven, and while baking pour the boiled broth over the fowl and when cooked add the sauce. REAR ADMIRAL H. T. MAYO Chicken Souffle To 1 pt. of cold chicken (chopped fine) add 1 teaspoon of salt, y2 salt spoon of pepper, 1 tablespoon of chopped par- sley ; cream 1 tablespoon each of butter and flour, add 14 pt. of milk and stir until boiling ; add this to chicken and add carefully the well beaten whites of 4 eggs. Turn into a baking dish and bake in moderate oven 15 minutes. GOVERNOR M. C. MECHEM, State of New Mexico New Mexican Turkey Select fine bronze New Mexican turkey, dressing carefully without breaking skin lest juice will run out. After dressing keep in cool place 2 days. Take the giblets and a small piece of the turkey fat and boil tender in about 1 qt. of water. Chop giblets and fat fine, soak 2 loaves of very stale bread in the water in which giblets M^ere cooked, mixing thoroughly with the hands. Chop 2 heads best New Mexican celery, 2 onions, 3 cloves of garlic together and add to mixture, mixing thor- oughly with hands ; then add 1 pt. ripe olives, stoned, and if mixture seems too dry add hot water to soften it to consistency of stiff batter, but not that of dough. Salt and pepper to taste and season with 1 tablespoon pulverized oregano. Do not put any sage in it. Stuff turkey very full with this dressing. Tie legs together and rub bird in salt, then put 2 strips of bacon 54 THE ALL-AMERICAN COOK BOOK around body. Use covered basting pan for roasting. Roast not less than 4 hours. MONTGOMERY SCHUYLER American Minister to Salvador, Central America Indian Curry Shrimps or chicken, 1 large onion, 1 carrot, 1 tablespoon of butter, 1 tablespoon of curry powder, 2 tablespoons of flour, 1 cup of milk and 2 cups of stock. Chop the onion and carrot into small pieces and fry in butter until brown ; add curry powder, then milk, stirring until smooth; add stock (if shrimps the water in which they have been boiled in; if chicken, its stock). After cooking slowly until mixture is smooth and consistency of rich cream, strain out pieces of onion and carrot, then add shrimps or chicken cut in small pieces. Pour over dry, flaky, cooked rice. The rice and curry are served in separate dishes. This amount will serve 6 people. F. F. DUMONT American Consul to Frankfort-on-the-Main, G-ermany Chicken Mousse One cup of minced chicken, 3 yolks of eggs, ^4 teaspoon celery salt, 1% tablespoons gelatine, 1 cup of milk, 1 cup heavy cream, paprika. Make a custard mixture of the milk, egg yolks, and seasonings. In the meantime soak the gelatine 10 minutes in cold water to cover, and then stir it into the custard mixture ; add the chicken, and stir over cold water until the mixture begins to set, then fold in the cream, which should be beaten stiff, turn into a ring-mold, chiU, and when firm turn out on a bed of lettuce leaves. Fill the center in the shredded celery and a few broken walnut meats. BRIG.-GENERAL C. S. BRADFORD, U. S. Marine Corps Roast Turkey, Virginia Style Stuffing: Crumb 1 loaf bread; take 14 cup beef suet shredded fine, little sausage meat or scraped and pounded veal, nutmeg, salt and pepper. Mix with 3 eggs and stuff. Bake 11/4 hours in hot oven; baste frequently with hot lard. Sauce : Serve with sauce made of crumbs of 1 loaf of THE ALL-AMERICAN COOK BOOK 55 bread, in cold water with a little salt, 1 onion and a few pepper- corns. Boil until bread is soft ; beat and add ^ lb. butter, 2 spoonfuls rich cream and serve piping hot with the turkey. THEODORE ROOSEVELT, JR. Assistant Secretary of the Navy Maryland Chicken Cut up 5 small spring chickens of ll^ lbs. each into 5 pieces; season with salt and pepper, then roll pieces in a little flour lightly. Immerse in beaten egg and then roll in bread crumbs and fry in lard 8 minutes on each side, or until a golden brown. Pour a cream sauce in the center of dish ; dress chicken in crown shape over the sauce ; roll 6 slices of bacon and arrange nicely, also 6 corn fritters around chicken. Serve with hot cream sauce made of 1 tablespoon of flour, 1 oz. of butter, 1 cup hot milk, seasoning and % cup of cream. BRIG.-GENERAL WM. WIEGEL, U. S. Army Wild Duck Stuff a wild duck with sage dressing. Cook slowly with 1 cup of rich stock, 1 tablespoon of butter, 2 slices of lemon, 1 bay leaf, 8 juniper berries and a pinch of salt in a closely covered dish. If desired duck may be fried a few minutes before placing in dish. Serve with its own gravy with giblets and minced onion mixed within it. M. B. KIRK American Consul to Rouen, France Braised Duck Prepare as for roasting. Line bottom of small, high roast- ing pan with slices of bacon and strew with thyme, lemon peel and parsley. Put in the duck, also 1 carrot cut in slices, 1 onion stuck with 4 cloves ; salt and pepper to taste, enough stock and 1 glass of white wine substitute. Let simmer for about 1 hour, baste frequently. Just before the duck is cooked enough, fry 2 or 3 sliced turnips in butter to a light brown, 8 or 10 minutes; drain and add to the gravy after the duck 56 THE ALL-AMERICAN COOK BOOK has been removed from the pan. Cook the gravy, adding stock, until the turnips are tender; strain, pour over the hot duck, and use turnips as garnish. LT. J. McCLOY Commander U. S. S. Cormorant Boneless Chicken Hang a chicken by its head. Cut down center of back; scrape meat from the bone on both sides, disjoint thighbones and pull through meat ; do same with wings. Cook 1 slightly beaten egg in skillet and place inside of chicken. Fill chicken with dressing in all parts where bone has been removed. REAR ADMIRAL C. GRAYSON Medical Director, U. S. Naval Dispensary Chicken Loaf Boil 1 fowl in water until meat falls from bones. Take up chicken, chopped not too fine ; add salt and pepper to the broth in which chicken has been boiled. Use % box Cox's gelatine or boil 1 knuckle of veal with chicken. Boil down to iy2 pts, season and taste, add meat to broth ; line mold or bread pan with sliced boiled carrots and beets and sliced lemon cut in fancy shapes. When cold and congealed turn out on patter and sice. Veal may be used instead of chicken. LT.-COLONEL E. R. W. McCABE American Military Attache, Prague, Czecho-Slovakia Pigeon Cut 2 ozs. of streaky bacon into dice, and fry with a little butter in a pan ; when almost done, add 1 minced very small onion and fry likewise. Add the pigeon's liver, cleaned and sliced beforehand ; season with salt and pepper and powdered savory, cook 5 minutes over quick fire. Put all in a mortar, pound till fine, rub through a fine wire sieve. With this force- meat (meat chopped fine and seasoned), fill the pigeon, truss and roast it, frequently basting with melted butter. When THE ALL-AMERICAN COOK BOOK 57 nearly done, take out and let cool. Then brush with beaten egg and roll in crumbs, and fry in hot deep fat 10 minutes; drain, untruss and serve with or without gravy or sauce. R. L. SPRAGUE American Consul to Gibraltar Chicken and Rice Pick clean and singe 2 fowls, cut in moderate sized pieces. Put 1 tablespoon lard into stewpan and brown small piece of onion (chopped). When browned add % lb. tomatoes, having previously peeled them, taken out the pips and cut them into small pieces. When these begin to fry add the cut up chicken, adding pepper, salt and allspice to taste. Stir all briskly and leave all to simmer for y^ of an hour, stirring occasionally. Then add sufficient hot water to cover all, and allow it to simmer over a slow fire (stirring from time to time) for about IV2 hours. When the chicken begins to get tender add y2 lb. of rice and let all remain on the fire about 20 min- utes. Add a sprig of parsley, which should be taken out when the stew is served. If it seems too dry a little water may be added while it is simmering. Great care must be taken that the stew shall not stick to the bottom of the pot, and also that the chickens may be perfectly tender without falling to pieces. LESTER MAYNARD American Consul to Alexandria, Egypt Roast Turkey Stuffed With Oysters Select a plump turkey, draw and wash thoroughly. Pre- pare stuffing in the following manner : Put 1 pt. of good, fresh oysters in a pan and stew in their own liquor, drain off the liquor and cut the oysters into bits, add I/2 ^^P of best butter, a sliced onion and spoonful of powdered thyme (seasoning for dressings and soups) ; let all simmer together; moisten 3 pints of dry or stale bread crumbs with the oyster liquor, add the oysters and onion, also 3 eggs, season with salt and pepper, and mix all thoroughly together; if the stuffing is too dry, add milk; if otherwise, bread crumbs; stuff the turkey, sew up the openings, rub butter over the outside, dredge with salt, 58 THE ALL-AMERICAN COOK BOOK pepper and flour, put in a pan with 1 pt. of water, place in the oven. Allow 15 minutes to the pound for roasting or boil- ing a young turkey; more for an old one. Baste every 10 or 15 minutes. BRIG.-GENERAL A. A. FRIES Chief of Chemical Warfare Service, U. S. Army Economy Fried Chicken Take a fowl known to the poultry people as "old rooster," but is seldom as old as he looks, for the reason that people will not feed roosters for years. The price is just about half that of hens. Disjoint as for ordinary frying chicken, except to cut the breast in 2 pieces. After washing and while still wet, salt and pepper and roll in flour. Fry in small amount of bacon drippings until each piece is light brown, but take care not to scorch. Now put in tightly covered casserole with small amount of water and bake slowly 3 hours, when it v/ill be found very tender and of a flavor almost equalling a spring frier. DAVID J. D. MYERS American Consul to Montevideo, Uruguay Chicken Brunswick Stew Disjoint a large chicken as for frying. In a large, shallow pot place a layer of salt pork diced ; over the pork scatter a small onion chopped fine ; over the onion a layer of diced potatoes ; these should be covered with a layer of green corn cut from the cob. Then comes a layer of butter beans (or Lima), and last a layer of sliced tomatoes. Wipe the chicken dry, dip in flour, and arrange in pot on top of the tomatoes. Then begin with the diced pork again and repeat each layer. Pour 2 qts. of boiling water over all and cover pot closely. Merely simmer for 3 hours, then remove cover and season well with pepper, salt, a dessert spoon of sugar and a little Worcestershire sauce or tomato catsup. Cover the pot again and simmer for at least an hour longer. Just before serving rub 3 tablespoons butter into 2 of flour and add to the stew; cook gently a few minutes and serve hot. CHAPTER VIII. SALADS If any would not work, neither should he eat. — Old Proverb, A TALK ON SALADS By Lady Polly (Editor's Note: L. P. is none other than Mrs. Lewis Clarke Lucas of "Washington, D. C, author of the fine little book "All About Salads." The reprint here is with her kind permission.) There are salads galore. Meat, fowl and fish salads; egg, cheese and vegetable salads ; nut and fruit salads. Combined with lettuce, cress, endive, celery; with a dressing of salt, pepper, oil and acids, many varied dishes may be made which are pleasing to the eye and delicious to the taste. The salad dressings mostly used are the French and the mayonnaise. The first is made by placing salt and pepper in a bowl and adding oil gradually until the salt is dissolved, then vinegar, stirring so that the oil may be thoroughly incorporated. The mayonnaise is made by adding oil slowly, drop by drop, to the yolks of eggs until you have a mixture about the consistency of custard and with no sign of oil or vinegar. It is essential that the best Italian oil be used. Condensed cream may be used in dressings requiring cream, although the fresh is to be preferred. The dressing 60 THE ALL-AMERICAN COOK BOOK must not be mixed with the salad until immediately before serving, and both the salad bowl and the ingredients must be as cold as possible. The rule with few exceptions is, that all meat and fish salads should be served with mayonnaise, and all vegetables with French dressing. Many salads are improved by marinating. The marinade should be mixed with the ingredients and set on the ice for awhile before serving. For instance, in making chicken salad, the chicken should be diced, mixed with the marinade and chilled. Celery, or any vegetable that should be crisp, must not be added until the salad is ready to be served, as the marinade would wither it. All fish and meat salads, without exception, should be marinated, and all vegetables that are not to be served crisp. Tomatoes are so much improved by this process that there is no comparison. When tomatoes are to be served whole they should stand in the marinade at least one hour. Lettuce or endive, Avith French dressing, is an everyday, simple salad ; those composed of meats mixed with green vege- tables, such as lettuce with mayonnaise, are supper and lunch- eon salads and should never follow a heavy dinner. "When served with roast, green salads are greatly improved by com- pounding mint or tarragon vinegar with the French dressing. For those who are unable to use oil there are many dress- ings which may be prepared without it. My advice, however, to such persons would be that they cultivate a taste for the oil. In many homes salad is always a part of the luncheon and dinner menu. Very little time is required in their prepa- ration and they are inexpensive. All classes of French serve salads daily and they are presumed to be most economical in matters pertaining to the table. On a hot summer day, instead of eating a heavy dinner, let the meal consist of a light soup, a vegetable or fish salad, and iced cocoa, and see how much better you feel. Go into a cafe on a hot day, observe the American who rushes in mopping his brow with his already saturated handkerchief, makes loud complaints of the heat, orders a heavy dinner, and bolts it while fanning himself vigorously. Our grandmothers gave much thought to the medicinal properties of the "greens" served at heir tables. Parsley, mustard, cowslip, horse radish, dock, dandelion and beet tops clear the blood and regulate the system. "Why not make use of the remedies that nature supplies so lavishly, and lessen our druggist bills? THE ALL-AMERICAN COOK BOOK 61 Lettuce is a well-known nerve food, and should be seen on our tables more frequently. There is such a variety of ways in which to serve it that one is not likely to tire of it. Always be especially careful in preparing greens for salads that they are thoroughly washed, and have no gritty substance clinging to the leaves. I have often known very attractive- looking salads to be spoiled completely by carelessness in this particular. Cucumbers are very delicious and may be served raw in various ways. They are considered unhealthy by many, but unless they are old and withered they are very digestible. There is a prevalent superstition that cucumbers must be sliced and laid in salt water for hours before serving. They are simply ruined by this process. Keep them cool, on the ice if possible, and peel and slice them just before serving, when they will be crisp and delightful. String beans supply iron. One of our most valuable vege- tables, spinach, may be boiled and served cold with French dressing. It contains iron. Cabbage, cauliflower and spinach are all good for impoverished blood, and may be served as salads. Celery finds a place in many salads. It is a nerve food and overcomes rheumatic and neuralgic tendencies. The tomato is not only a delicious vegetable, but a valu- al)le one. Health authorities tell us that tomatoes stimulate the healthy action of the liver. Carrots form blood, improve the complexion, and boiled in salted water and cut into dice blend very well with other vegetables in a salad. Carrots and beets may be grated and sprinkled over many salads to advantage, adding a touch of color. Asparagus benefits the kidneys, and may also be served in various salads. Fruit salads are very good on hot days. They are palata- ble and are very easily made from any fruits in season. Nuts may be added to any salad. They are nourishing, tissue building, and by many are preferred to meat as a food. Pretty effects are gained by holloAving out one vegetable and using another as stuffing. "Left overs" come in very nicely for a hastily gotten up salad. A spoonful of cold peas, a chopped carrot, a few string beans and a bit of cauliflower may be mixed, a French dressing poured over it, and prove a very delightful, as well as econom- ical, addition to the menu. 62 THE ALL-AMERICAN COOK BOOK CHARLES S. WILSON American Ambassador to Bulgaria Hot Fruit Salad Melt 2 tablespoons of butter, add 4 tablespoons of sugar, 14 cup of water, and 14 cup of lemon juice ; add 2 cups mixed fruit, apples, bananas, figs and cherries. When hot serve with cream sweetened and beaten until stiff. U. S. SENATOR H. W. KEYES, State of New Hampshire Cream of Cucmnber Salad One cucumber cut in small pieces, % pt. of cream whipped, 2 teaspoons of gelatine dissolved in a little hot milk and water, % pimento cut in small pieces, % teaspoon of tarragon vinegar, salt and pepper to taste. Mix and let stand in mold 12 hours. GOVERNOR T. F. KILBY, State of Alabama Fruit Salad One can of sliced pineapple, 1 stalk of celery, juice of 1 grape fruit, % cup of pecan nuts, 1 can of white cherries (seeded), juice of 1 lemon. Cut pineapple in squares with scissors; dissolve a little gelatine with juice of lemon and grape fruit and add nuts, celery, pinapple, and grapes. Pour this mixture into a mold and when congealed serve on lettuce leaves with mayonnaise dressing. MAJ.-GENERAL H. L. ROGERS Quartermaster-General, U. S. Army Frozen Salad (A Warm Weather Salad) One pound of white grapes (seeded), 1 can of pineapple (cut in cubes), 1 cake of Neufchatel cheese or Philadelphia cream cheese, 1 cup of mayonnaise dressing, 1 pt. of whipped cream. Stir all together and freeze. Serve on lettuce leaves with biscuits. GEORGE E. CHAMBERLIN American Consul to Glasgow, Scotland Apricot Salad One can apricots, 15 chopped marshmallows, y^ cup of chopped pecans, 4 egg yolks, 4 tablespoons vinegar, 1 table- spoon sugar, 1 teaspoon salt, 1 teaspoon dry mustard, 1 tea- THE ALL-AMERICAN COOK BOOK 63 spoon butter, few grains of red peper, 1 cup of whipped cream, crisp lettuce leaves. Drain the apricots and lay them on the lettuce leaves. Put the egg yolks into a double boiler, add the vinegar, sugar, salt, mustard, red pepper and butter, and stir over the fire until they have cooked 5 minutes. Allow to cool and then add the whipped cream and beat all thoroughly together. Next add marshmallows and nuts. Place a spoonful of the dressing on each plate of salad. REAR ADMIRAL G. R. CLARK, U. S. Navy Cucumber Jelly Salad One large cucumber, i/^ finely chopped onion (medium sized), finely chopped green pepper, put through meat grinder and seasoned highly with 2 tablespoons of vinegar, red pepper, black pepper, salt and paprika. Soak 1 pkg. of Knox's gela- tine in cold water, then pour on 1 cup of boiling water and stir in cucumber mixture. Serve on lettuce leaves with mayon- naise dressing. GOVERNOR C. A. MABEY, State of Utah Tomato Salad One quart of tomatoes, 1 teaspoon each of sugar, salt, pepper and paprika, 5 cloves, 1 sliced small onion. Boil all for 15 minutes, then strain and add to juice 1 package of Knox's gelatine. Pour into molds and allow to stand 24 hours. Serve on lettuce leaf with Thousand Island dressing. NEWTON BAKER Former Secretary of War Jellied Grape Fruit or Orange Salad To 1 pt. of the juice of a grape or orange use 1^4 table- spoons of gelatine. Pour into small molds with cherry in the bottom. Serve with mayonnaise. BRIG.-GENERAL J. H. McRAE, U. S. Army Nut Gelatine Salad Soak 1 envelope of Knox's gelatine in 2 tablespoons cold water, then pour on 1 cup of boiling water. Add to the gela- tine 1 cup chopped walnut meats, 5 chopped hard-boiled eggs, 1 can pimentos, 3 sweet pickles, y^ cup small pickled onions (chopped fine), a little chutney (if liked), l^ cup of vinegar, 64 THE ALL-AMERICAN COOK BOOK salt, paprika and pepper to taste. Let stand until cold then stir in 1 cup of stiff, well-seasoned mayonnaise and set on ice to harden, and when cold, serve on lettuce leaves with mayonnaise. MRS. L. C. LUCAS (Lady Polly) Sweetbread Salad Let 1 pair of sweetbreads stand in cold water for I/2 hour. Take them out, cover with boiling water and boil for half an hour. Take out the sweetbreads and in their place put 1 lb. blanched almonds, 1 slice of red onion, 2 bay leaves and 1 slice of lemon. Boil for 20 minutes. When cold chop the sweet- breads and almonds fine, mix, put on a bed of cress or lettuce and pour over mayonnaise, U. S. SENATOR J. E. RANSDELL, State of Louisiana Utopian Salad Take % doz. oranges, cut in small pieces and free from all seeds and stringy parts, 1 pineapple shredded, % lb. of minced walnut meats and 1 bottle of cherries. Serve with a dressing made of 4 beaten eggs, 4 tablespoons of sugar and 2 tablespoons of water. Remove from the stove and stir in butter the size of an egg. When cold and ready to serve add 1 pt. of whipped cream. H. B. QUARTON American Consul to Viborg, Finland Dixie Salad Prepare a head of lettuce in the shape of a basket and fill with kernels of corn mixed with light Russian dressing. Gar- nish with strips of red and green peppers. HORACE REMILLARD American Consul to Huelva, Spain Duchess Salad Cut up celery and apples into fine slices, add broken English walnut meats and soak in French dressing just before the meal. Before serving add a mayonnaise decorated with grated truffles. THE ALL - AMEKICAN COOK BOOK 65 COL. J. B. ALLISON, U. S. Army Tango Salad Three ripe, juicy pears ; cream or Koquef ort cheese, lettuce, 1/2 cup mayonnaise, % cup olive oil, 1 teaspoonful vinegar, 1/4 teaspoon salt, 14 teaspoon mustard, i/^ teaspoon paprika, l^ cup chili sauce, pimentos, lemon. Pare, halve and core the pears ; squeeze lemon juice over them to keep them from discoloring. Place a ball of cream cheese or a few cubes of Roquefort cheese in the cavity of each half pear. Set these on heart leaves of lettuce and pour the dressing over them. For Dressing : Mix together the olive oil, vinegar, salt, mustard, paprika and chili sauce ; beat and blend well, then gradually beat this mixture into the mayonnaise. Garnish the salad and dressing generously with juilienne strips of pimentos, rinse them in cold water and dry on cloth, then cut with scissors into strips. Large pears canned in halves may be used in this salad. Remove from can and drain well. CAPT. W. M. GROSE Commandant U. S. Naval District, Cavite, Philippine Islands Cheese Salad One tablespoon gelatine, V3 cup cold water, 1 cup boiling water, % teaspon salt, 14 lb. cheese (grated), y^ can pimentos (cut in bits), 1 cup cream, whipped. Combine first 4 ingredi- ents, set aside to solidify. When mixture has set, beat until fluffy with beater. Fold in grated cheese, pimentos and whipped cream. Let stand until set. To serve, heap lightly on head lettuce. Place half a peach at side and a spoonful of boiled dressing on top. DAVID B. McGOWAN American Consul to Vladivostok, Siberia Salmagundi Salad One cup diced tomatoes, 1 cup chopped celery, 1 cup shredded new cabbage, 1 small cucumber diced, 3 hard-boiled eggs, 4 small pickles, I/2 minced onion, dressing, lettuce, 1 minced pimento. Combine the vegetables, chili, and mix with dressing. Arrange on a lettuce bed and garnish with the dress- 66 THE ALL-AMERICAN COOK BOOK ing and the hard-cooked eggs, cut in strips lengthwise, and the pickles, which should be sliced in thin rounds. The "sweet- sour" dressing, which is much enjoyed with this salad, calls for a cup of vinegar, % cup sugar, i/^ cup butter, 1 table- spoon flour, y^ teaspoon mustard, 1 teaspoon salt, and 4 egg- yolks. These should be cooked like a custard, cooled and a cup of whipped sweet or slightly sour cream should be added just before serving. COL. H. C. SMITHER Chief Co-ordinator, General Supply, U. S. Army Cascade Salad Prepare a head of lettuce in the shape of a basket, fill with alligator pears scooped out in the form of little balls. Garnish on the top with a nice slice of goose liver pate and with truffles. Pour over it French dressing with paprika. ALBERT HALSTEAD American Consul-General to Montreal, Canada Raisin, Chestnut and Apple Salad One cup of selected raisins, 2 cups of cold boiled chestnuts, 2 cups of apple, V2 cup of French dressing, % cup of Malaga grapes, shredded lettuce. Cover the raisins with half of the French dressing. Let stand for 1 hour. Mix the chestnuts, peeled, and the apples with the rest of the French dressing. Mix well, and place on lettuce. Garnish with grapes cut in halves and the seeds removed. Dust with paprika. CONGRESSMAN F. W. MONDELL, State of Wyoming Red Cherry Salad One can red cherries or 1 pt. stewed, fresh cherries and juice, 1^/4 tablespoons granulated gelatine, 1 cup orange juice, 1 cup sugar, shelled pecans, lettuce, 1 tablespoon lemon juice, whipped cream mayonnaise. Strain the juice from the cherries (there should be one cup), add the sugar, and let come to a boil. In the meantime soak the gelatine in the orange and lemon juice and pit the cherries, replacing the stones with THE ALL - AMERICAN COOK BOOK 67 pecan-meats. Add gelatine to sirup, put the stuffed cherries into individual molds, pour syrup over while hot, and when stiff serve on lettuce with mayonnaise dressing diluted with whipped cream. U. S. SENATOR W. E. EDGE, State of New Jersey Oeufs Gourmet Six hard-boiled eggs, I/2 cup grated American cheese, 5 tablespoons tomato catsup, few grains pepper, few grains mace, few grains paprika, olive oil, lettuce and stuffed olives, i/4 teaspoon salt. Split the eggs in halves lengthwice. Remove the yolks, mash them, and combine with the cheese, seasonings, and catsup, adding olive oil to moisten as necessary. Roll into oval balls, lay them in the whites of the eggs, and garnish each with half a stuffed olive. Serve in nests of lettuce with cheese straws. The cheese mixture alone or with the egg-yolks makes delicious sandwiches, or the whole may be served with mayon- naise as a salad. COL. PETER MURRAY U. S. Army, Governor's Island, N. Y. Rice or Novelty Salad Four cups of rice, % cup of chopped carrots or beets, 2 cups of watercress or shredded lettuce, 6 olives, % cup of French dressing, 1 cupful of mayonnaise, 2 tablespoonfuls of onions. Pile rice in the center of the dish lined with lettuce ; place vegetables around, then a circle of rice, with watercress or lettuce around edge. Pour on French dressing with grated onion; garnish. Serve with mayonnaise. BRIG. GENERAL F. J. KERNAN U. S. Army Shamrock Salad Fill sweet green peppers with a well-blended mixture of half a cupful of minced nuts, a ten-cent cream cheese, and a tablespoon of butter. Cut with a sharp knife thin crosswise 68 THE ALL-AMERICAN COOK BOOK slices, resulting in a green clover-shaped rim with a cheese center. Lay these on a lettuce bed, and dress with mayonnaise to which pounded parsley has been added to give a green color. BEAR ADMIRAL H. P. HUSE, U. S. Navy Individual Sardine ajid Tomato Salad Three sardines, 1 medium sized tomato, 2 olives, i/2 tea- spoons chopped onion, 2 teaspoons chopped celery or cabbage, 1 teaspoon chopped green pepper or pimento, 14 teaspoon sugar, 2 teaspoons thick mayonnaise, shredded lettuce, 1 sprig parsley, additional mayonnaise. Peel the tomato, cut off the top, scoop out the inside, and mix with one of the olives, chopped, the onion, celery, pepper, sugar, and mayonnaise. Return to tomato, and set it in a nest of shredded lettuce. Place a spoonful of mayonnaise on the top, and sprinkle with the parsley, minced. Surmount with the other olive, and lean three sardines against the tomato to give a tent-like appearance. F. M. RYDER American Consul-General to Vancouver, Canada Stuifed Peppers for a Salad Course or Garnish Take the tiny sweet peppers, red or green, and with a small sharp knife scrape out all the seeds and soft fiber, leav- ing only the shells. Now chop as many butternuts, black wal- nuts or English walnuts as are desired, salt lightly and fill the pepper cases, which should have been all slit on one side so as not to destroy the pretty stem end of the pepper. The salt, the pepper and the nut make a delicious combination, sure to please. These pepper garnishes should be prepared several hours before using. BRIG.-GENERAL J. H. PENDLETON Commanding General, U. S. Marine Corps, 2nd Base Force, San Diego, Calif. Forced Cucumbers Cut off one end of a large perfectly ripe cucumber and take out the seeds with a vegetable scoop ; fill the cavity with a croquette mixture of chicken or veal; replace the end and fasten with three toothpicks. Put in a steamer and cook. Cook till tender; the w^ater must not touch the cucumber. This may be served hot as an entree with a Hollandaise sauce, or cold sliced, as a salad, with mayonnaise dressing, on a lettuce leaf. CHAPTER IX. SALAD DRESSING Fools make feasts and wise men eat them. — Benj. Franklin. U. S. SENATOR C. E. TOWNSEND, State of Michigan Chairman, Committee on Post Offices and Post Roads Mayonnaise for Blue Monday Salad Cut up some lively capers, add to these a sauce made of the milk of human kindness and thickened with peace oil and spiced to taste, when using this mayonnaise always serve some peals of fresh laughter with the salad. If you find it impossible to obtain the fresh peals use some you have sundried for emergencies. GOVERNOR A. M. HYDE, State or Missouri Thousand Island Dressing Eight ground hard-boiled eggs, 1 box sliced pimentos, 1 cup Femdell chile sauce, 1 bottle sliced small pickled onions, juice of 1 lemon, 1 cup of olive oil, paprika, salt, and cayenne pepper to taste. Beat yolks of 2 eggs, add olive oil, drop by drop, until thickened ; add lemon juice ; continue beating and add rest of olive oil. Add above ingredients. COL. F. J. MORROW, U. S. Army Roquefort Cheese Dressing One tablespoon of Roquefort cheese creamed with a fork; 70 THE ALL-AMERICAN COOK BOOK add paprika, salt, mustard, pepper, 1 teaspoon sugar, 3 table- spoons olive oil to 6 tablespoons of vinegar. CONGRESSMAN D. B. COLTON, State of Utah Salad Dressing for Lettuce or Tomatoes One cup of whipping cream, 4 tablespoons sugar, y^ lemon, a little butter coloring. Mix sugar and cream and lemon juices and coloring. BRIG.-GENERAL E. M. LEWIS U. S. Army, Camp Travis, Texas Three-Minute Mayonnaise One teaspoon mustard, 1 teaspoon salt, dash of pepper, 1 tablespoon lemon juice, 1 whole ^^g, 1 yolk of ^^^,^ 1% cups olive oil. Put the mustard, salt and pepper and lemon juice in a bowl, then add the egg and egg yolk, being careful not to break the yolk. Pour in 14 of the oil and beat with Dover egg beater until stiff, then add the rest of the oil, i/4 cup at a time. COL. J. B. ALLISON, U. S. Army Fruit Salad Dressing One tablespoon butter, 2 tablespoons sugar, 2 tablespoons vinegar and 2 well beaten eggs. Beat all thoroughly together and put in double boiler until it thickens, stirring constantly. When cool add pint of very stiff whipped cream. This is the most delicious salad dressing for fruit that can be made. LT. J. McCLOY Commander U. S. S. Cormorant Potato Salad Dressing Yolk of 1 egg, pinch of salt, mustard and pepper. Mix salad oil until it thickens, adding 1 tablespoon vinegar. Gar- nish with hard-boiled eggs, parsley, celery and grated onion. THE ALL-AMERICAN COOK BOOK 71 PRESIDING JUDGE MARION DE VRIES U. S. Court of Appeals, "Washington "This recipe was one mother used. It is probably a familiar one to Southerners of years ago. It is one of the prized ones of her collec- tion." Marion De Vries. Dressing for Cold Slaw (Cabbage Salad) One cup of cream, I/4 cup of butter, 2 tablespoons of mixed mustard, 2 tablespoons of sugar, 1 teaspoon of salt, yolks of 4 hard-boiled eggs, dash of pepper, i/^ cup of vinegar. Have cream and butter almost to boiling, mash yolks of eggs fine, add sugar, salt, pepper and mustard, blend thoroughly, then pour over this heated cream and butter. Have cabbage finely chopped; over this pour I/2 cup hot vinegar. When it cools stir cream dressing in thoroughly. Garnish top with white of eggs. This is much better if made the day before, H. DIEDERICH American Consul to Sarnia, Ont., Canada Mayonnaise Dressing One tablespoon of flour, 1 tablespoon sugar, % teaspoon salt, iy2 teaspoons to 1 tablespoon dry mustard. Mix these dry ingredients together. One or 2 eggs well beaten and add to the dry ingredients. One cup of vinegar (if too strong add half cup each of vinegar and water). Let this come to a boil and put the above mixed ingredients into this vinegar, boil until thickened, remove from fire and add fairly large piece of butter, and beat well for 5 minutes. When you wish to use this add milk for thinning or cream, or sour cream. Season with "Lea and Perrins" sauce. For Thousand Island dress- ing add 2 tablespoons mayonnaise, 1 tablespoon drained chile sauce, chopped sweet pickles, olives and green peppers. COL. I. N. LEWIS, U. S. Army Russian Salad Dressing Note : This recipe prepared for Mrs. Lewis by the chef at the Waldorf, New York City. Two tablespoons of mayonnaise, 2 tablespoons confection- er's sugar, 2 tablespoons tarragon vinegar, 2 tablespoons of horseradish, 6 tablespoons of whipped cream and 6 tablespoons of chile sauce. Season with salt, paprika, onion juice and pepper. 72 THE ALL-AMERICAN COOK BOOK FAMOUS SAYINGS OF FAMOUS AMERICANS Shallow men believe in luck, believe in circumstances. Strong men believe in cause and effect. — Ralph Waldo Emerson. Show^ me a man who makes no mistakes and I will show you a man who doesn't do things. — Theodore Roosevelt. Teach economy — that is one of the first and highest virtues. — Abraham Lincoln. Christ furnished us the highest example of giving, but even the humblest of us may take inspiration from His life and make our own lives fruitful and full of satisfaction by rendering helpful service. — W. J. Bryan. When you get into a tight place, and everything goes against you, till it seems as if you couldn't hold on a minute longer, never give up then, for that's just the place and time that the tide '11 turn. — Harriet B. Stowe. I want it to be said of me by those who know me best that I have always plucked a thistle and planted a flower in its place wherever a flower would grow. — Abraham Lincoln, Is life so dear or peace so sweet as to be purchased at the price of chains and slavery? Forbid it, Almighty God! I know not what course others may take ; but as for me, give me liberty, or give me death. — Patrick Henry. With malice towards none, with charity for all, with firm- ness in the right, as God gives us to see the right, let us strive on to finish the work we are in. — Lincoln. Let reverence for our land be breathed by every American mother to the lisping babe that prattles on her lap. — Lincoln. God reigns, and the government at Washington still lives. — James A. Garfield. CHAPTER X. VEGETABLES Winter has found out what summer has laid up. — Old Proverb. VILLA SERENA Miami, Florida June 17, 1921. My dear Mrs. Brebner: Your favor at hand. I was strongly tempted to give you as my recipe directions for eating radishes, of which I am very fond. I eat them with salt and butter and prefer the "White Icicle variety above all others. But lest this might not be regarded as a full compliance to your request, I beg to add the recipe for another of my favoriate dishes, viz: French Fried Onions. I first ate these at the famous Grove Park Inn, Asheville, N. C, and since that time have passed the recipe on to a number of friends as well as to dining car stewards. If you will take the large onion and cut it cross-wise, so that each slice will be made up of a number of rings, and then drop the rings separately into a thin flour batter and fry them as you would sliced potatoes, you will find them very palatable. I hope you may deem the humble onion worthy of a place in the book you are preparing. Very truly yours, W. J. BRYAN, 74 THE ALL-AMERICAN COOK BOOK A. W. WEDDELL American Consul-General to Calcutta, India Stuffed Cauliflower Use a medium sized cauliflower, a teaspoon of capers, 1 oz. of bread crumbs, 2 medium sized fresh mushrooms, grated cheese, 1 gill of white sauce, pepper and salt. Boil the cauli- flower in salted water still nearly cooked ; then drain carefully. Place in a baking-dish, in which it may be served. Remove thick stalk, and fill hole made with a mixture of the bread crumbs, chopped capers, and mushrooms, cheese, salt and pepper well blended. Press into as compact a shape as pos- sible. Have white sauce ready, pour over, and then scatter grated cheese on top. Place in oven for 15 or 20 minutes. H. SHARP American Consul to Edinburgh, Scotland Sweet Potato Fritters To 2 cups of cooked sweet potatoes rubbed through a colander allow 3 eggs beaten light, 2 tablespoons of cream, 1 of melted butter and 2 of flour. Beat the eggs into the potatoes, then add butter, cream and flour. Drop by the spoon- ful into boiling fat and fry to a golden brown. Drain on paper and serve with lemon sauce. J. B. STEWART American Consul to Chihuahua, Mexico Fri2oles Soak desired amount of beans over night and in the morn- ing start to cooking. Chop 1 onion very fine with bacon and let simmer with beans, which should be soft and mealy. A bit of garlic adds flavor to this and is liked by many. REAR ADMIRAL BENSON, U. S. Navy Baked Tomatoes Fill a baking dish with ripe tomatoes cut in small pieces (skin removed), canned ones will do, but keep all the juice; into it put about 2 slices of bread, add 1 level tablespoon of THE ALL-AMERICAN COOK BOOK 75 salt, 1 tablespoon good shortening, i/^ cup of sugar and dash of pepper. Cook a long time (about 2 hours slowly, being care- ful not to scorch, as it will spoil them). Serve in dish in whieh it was baked. JOHN PHILIP SOUSA Sands Point Port Washington, Long Island October 31, 1921. My dear Mrs. Brebner : Owing to my slow convalescence from a serious horseback accident, I am only able now to send you my favorite recipe. It is as follows : Pelotas a la Portugaise One quart can of tomatoes. Put in kettle on top of stove. Simmer or let boil slowly for 1^/2 hours. Add pepper, salt, 2 onions cut in fine slices, 4 allspice and 4 cloves. The cloves and allspice to be added after it starts to boil. After 1^4 hours add : To 2 lbs. chopped beef add 1 onion chopped fine, 2 cups bread crumbs, a little parsley, salt and pepper. Make into meat balls about the size of a plum. Put into sauce and boil 11/2 hours slowly. This makes fully 3 hours slow boiling for the sauce. Use a package or a pound of spaghetti, not maca- roni. Have a large pot of boiling water with about 1 table- spoon of salt. Slide the spaghetti into the water. Do not break it. Boil exactly 20 minutes. Must be tender, not tough, nor doughy. To sauce add 3 bay leaves 1 hour before taking off the stove. Serve spaghetti on large platter, pouring tomato sauce over it. Serve pelotas on smaller platter, allowing a small quantity of sauce to remain on them. Serve grated Par- mesan cheese on side. Use the piece of cheese to grate, not bottled cheese. This serves from 6 to 8 persons. Wishing you every success in your enterprise, Very sincerely yours, John Philip Sousa. E. L. HARRIS American Consul-General to Singapore, S. S. Sugared Sweet Patatoes Cut cold boiled sweet potatoes into i/4-inch slices until 76 THE ALL-AMERICAN COOK BOOK you have 1 pt. Put 2 tablespoons of butter in a frying pan or baking dish, and when hot lay the potatoes in, sprinkle the top with 2 tablespoons of sugar, pour lightly over 2 tablespoons of vinegar and cook until hot and brown. Sweet potatoes are always richer with twice cooking. THOMAS A. EDISON Cold Slaw (Sour Cream) Chop head of cabbage for cold slaw. One bottle of sour cream (sweet with more vinegar will answer), ^ cup of vinegar, 1 teaspoon of salt, salt spoon of black pepper, about 4 tablespoons of sugar (more if wished sweeter). Beat all together until like whipped cream. Mix well with slaw and put where cold. COL. I. C. WELBOURN Director U. S. Tank Corps, Washington, D. C. Green Com Pudding One quart of milk, 12 ears of com (grated), 5 eggs, 5 tablespoons melted butter, 1 tablespoon sugar. Grate corn from cob and beat it with eggs ; add butter, salt, milk and sugar. Put in a covered baking dish (buttered) and bake slowly for 1 hour. Just before serving remove cover and brown. This recipe can be halved, using 3 eggs. WM. H. HUNT American Consul to St, Etienne, France "I know that there is a great deal of misery and suffering among the dependent families of our wounded and unemployed ex-service boys, and you deserve the highest credit for this unique idea of coming to their rescue, as a cook book is something that every household that respects itself should not be without." W. H. H. Sweet Potato Pone Peel and grate 2 moderate sized raw sweet potatoes. Pour over them water. Add 4 large spoonfuls of 1% cups of cold brown sugar and 1 of butter. Season with ginger to taste, THE ALL-AMERICAN COOK BOOK 77 rub the ingredients well together and bake in a shallow but- tered plate in a moderate oven about 3 hours. BRIG.-GENERAL WM. LASSITEE Assistant Chief-of-Stafe, U. S. Army "I have tried this recipe in various parts of the world and found it a good one." W. L. Baked Egg Plant Pare a large * eggplant and cut in small pieces, soak in cold water 1 hour, cook in a small quantity of boiling water for 20 minutes or until soft, mash, and season to taste with butter, salt and pepper. Turn into a buttered baking crock, cover with bread crumbs, moistened with butter and bake until brown. * Small eggplants frequently have a bitter flavor. SGT. A. W. BOGGS Note: Sgt. Boggs is the oldest living member of the American Legion, being 80 years old. He was present in Ford's Theater, Washington, when President Lincoln was assissinated. He is also a member of the G. A. R. and served in the Spanish- American War. Stuffed Tomatoes Select firm, solid tomatoes of similar size, cut a round place in the top of each and scrape out the soft part. Mix with stale bread crumbs, a little parsley, and, if you like, a suspicion of onion and chop very fine. Season with salt, pepper and butter, fill the tomatoes with the mixture, scatter bits of butter over them and bake in a moderate oven, basting occasionally with butter. Variation in seasoning may be made by using buttered bread crumbs with fine chopped ham sea- soned with cayenne pepper and a dusting of Parmesan cheese, or minced meat, buttered bread crumbs, fine herbs to season, and a beaten egg. Another stuffing liked by many is made with rice. 78 THE ALL-AMERICAN COOK BOOK DEPARTMENT OF STATE Washington February 11, 1922. Dear Mrs. Brebner: Both my wife and I are only too glad to aid our ex-service men in any way we can. Neither of us, however, is very much of a cook, and I am afraid our recipes would not go very much further than the following : First take a potato, bake it, eat it. So I expect you will have to assign some delectable recipe to us and let us get by somewhat in the fashion of a camouflaged ship. With best wishes for the success of your book, which will earn, I hope, a great deal of money for the unemployed ex-service boys, I am, Yours very sincerely, FRED M. DEERING, The Assistant Secretary of State. MR. DEERING Nut Stuffed Potatoes Six large potatoes, % cup ground nuts, 2 tablespoons thick cream, 2 tablespoons butter, salt and white pepper. Wash and bake potatoes. When done cut across evenly %-inch from the end. Remove the insides, being careful not to break the skins. Mash the potato, add nuts, cream, butter, and season- ing to taste. Beat with a fork until light, refill potato shells and set in oven until hot. BRIG.-GENERAL J. H. PENDLETON Commanding General, Second Base Force, U. S. Marine Corps, San Diego, Calif. HoUandaise Sauce Scant tablespoon of butter, heaping tablespoon of flour, stir till smooth, adding slowly a cup of water; when smooth and thick, pour over the well beaten yolk of an egg, season with salt and tobasco sauce, and cook in a double boiler till the egg is cooked. Beat well with an egg beater before serv- ing ; if used as a sauce for fish, add a few drops of lemon juice ; if with a vegetable, a few drops of onion juice ifi better. THE ALL-AMERICAN COOK BOOK 79 AMERICAN CONSUL-GENERAL GEORGE H. MURPHY Dean of the American Consular Service Note: This recipe is dedicated to George H. Murphy by Mrs. Margherita Dye, wife of the American Consul at Ciudad Juarez, Mexico. Baked Eggplant, Murphy Style Four eggplants, 3 large onions, 6 large tomatoes, i/^ cup of oil, salt and pepper, and 2 cloves of garlic. Wash and cut slits about 2 inches long, lengthways of the vegetable, about an inch apart. Into these slits stuff slices of onion and tomato. Season and put in a baking pan, keeping eggplants close to- gether; place remaining tomatoes and onions on top of egg- plants, pour oil over and cook in moderate oven. Cover pan after first half hour of cooking. If the flavor of garlic is liked, split 2 cloves and put in pan while cooking. Remove garlic before serving. BRIG.-GENERAL E. K. COLE, U. S. M. C. U. S. Marine Barracks, Paris Island, S. C. Mexican Beans With Cheese One quart of Mexican beans, 1 can tomatoes, 1 lb. of fat bacon or dried ham, 3 large onions, 3 bell peppers, 2 cloves of garlic minced fine, red chile peppers, salt, red pepper and black pepper (usually made very hot). Put all ingredients into iron pot together and fill up with water, bringing to a boil, and then set on back of stove to simmer slowly and steadily until the beans are tender and most of the liquor absorbed ; just before serving add 1 or l^/^ cups of grated cheese. This preparation may be warmed over nicely. In case Mexican beans cannot be gotten, the dish may be made with any dried bean, which should be soaked over night. Red beans are preferable. W. A. BICKERS American Consul to Puerto Plata, Dominican Republic Cocoanut Sweet Potatoes Boil 4 medium sized sweet potatoes until tender, cream with them y2 cup of cream, lump of butter size of egg, 1 tablespoon 80 THE ALL-AMERICAN COOK BOOK of sugar, % pt. of grated cocoanut. Serve very hot. This is a rare and delicious dish. LT. PAUL E. KURRY Camp Greenleaf, Georgia Corn and Nut Loaf Mix 2 cups of grated corn with I/2 a cup of bread crumbs, 1 cup of chopped English walnut meats, 1 cup of milk, 2 well- beaten eggs, and salt and pepper to taste. Pour into a but- tered mold and steam until done. U. S. SENATOR THOMAS STERLING, State of South Dakota Tomato Sauce for Meat or Fish Cook 1 level tablespoon minced onion in 1 tablespoon butter until a light brown, add 1 tablespoon each of minced celery and parsley, add 1 rounded tablespoon of flour, well blended with i^ cup of water, add 14 teaspoon salt and grad- ually 1% cups hot strained tomato. Stir and cook until smooth. R. P. SKINNER American Consul-General, London, England Bechemel Sauce Melt a piece of butter the size of a walnut into which stir a soup spoon of flour, then slowly add 14 pt- of milk and soak 10 minutes, stirring constantly. CAPT. R. EARLE, U. S. Navy Curry Sauce One tablespoon of butter browned in a frying pan, 2 tablespoons flour, 2 tablespoons curry powder, V^ pts. of good beef stock, 1 cup of tomato juice, few grains cayenne, 1 tablespoon Worcestershire sauce, 1 tablespoon of tomato catsup cooked to a smooth sauce is good for any curry. If a table- spoon of raspberry shrub or walnut catsup is used it is greatly improved. THE ALL-AMERICAN COOK BOOK 81 AMERICAN CONSULAR SERVICE Hull, England JOHN H. GROUT American Consul to Hull, England April 11, 1922. Baked Beans I received your letter of March 28tli this morning and am somewhat surprised that out of all the recipes that you have received none speak- ing of baked beans. How strange! Well, there are lots of things I do not know, but I do at least know "beans." I was born in Beverley, Mass., and people from there are called "Bevereley Beaners," because it is supposed that that was where baked beans were discovered. Much is heard of "Boston beans," but that is due to the fact that beans were first canned in Boston. They had to go to Beverley to learn how to bake them, however, before doing so. My old grandmother, who taught me how to bake beans, used to execute the process in the following way : Select a quart of white pea beans. Sort them well over and clear them of all foreign substance. Then, suppos- ing it is Friday night, place them in a basin of hot water, the water barely covering. Leave them there until the next morning. Then take an earthenware pot, preferably one of those enameled inside, but the then parboiled beans in the above pot, place a half pound piece of salt pork over. Through the top of the pork cut diagonal lines, just cutting through the rind. Next pour in water until it barely covers the pork, then place in a slow oven at say 8 o'clock in the morning and allow to remain there until about 5 in the after- noon. Stand guard over the door of the oven and shoot anybody who attempts to open the oven door for the purpose of pouring in water or other objects. When the beans are removed they will be found to be just what our old grandmothers used to bake and take pride in, and they knew better before or since what beans were, including your humble servant. Cordially yours, JOHN H. GROUT. 82 THE ALL-AMERICAN COOK BOOK WM. HOWARD TAFT Ex-President of the United States of America Truffle Sauce Rub together 1 tablespoon of butter and 2 tablespoons of flour. Put 2 cups of brown stock on the stove, season, and when it is boiling, put in the flour and butter. Chop up the truffles very fine and put them in the sauce. REAR ADMIRAL C. S. WILLIAMS, U. S. Navy Horse Radish Sauce Melt 4 tablespoons of flour and butter together, blending thoroughly, then gradually add 2 cups of milk; bring to boil- ing point and add 14 teaspoon salt, dash of pepper and l^ cup grated horse radish. Stir constantly. Excellent with roast beef. MAJ. BENJAMIN CROUCH Sauce Tartare To 1 cup of mayonnaise dressing add 1 tablespoon each of finely chopped parsley, olives, pickles and chives. Excellent for fried oysters. CAPT. R. EARLE, U. S. Navy Mushroom Sauce Brown 1 tablespoon of butter and add 2 tablespoons of flour, stir well and brown; add water or beef stock, 1 cup of mushrooms and season with salt and pepper to taste. GOVERNOR H. J. ALLEN, State of Kansas Salmon Sauce Liquor off of salmon, 1 tablespoon flour, 2 tablespoons tomato catsup, 1 egg and a tablespoon of butter. Cream all together. Let 1 cup of milk come to a boil and then partly cool. Add to the above sauce. Let boil again and pour over salmon loaf when ready to serve. CHAPTER XI. MISCELLANEOUS A good dinner is better than a fine coat. — An Ancient Adage. W. M. COLLIER American Ambassador to Chile, South America Spanish Rice Melt 2 tablespoons of butter in a saucepan, add 2 cups of cooked rice, 4 tablespoons of grated cheese, 5 tablespoons of tomato pulp, pinch of mustard, 1 teaspoon of chutney, salt to taste and a few grains of cayenne pepper; mix and beat thor- oughly. Put in a baking dish, sprinkle with browned bread crumbs and serve very hot. REAR ADMIRAL A. GLEAVES Commandant, First Naval District, U. S. Navy Yard, Boston, Mass. Curry Chop 1 onion fine and fry dark brown in butter, then drain from butter and place in a sauce pan. In same butter, more added if necessary, fry i/^ lb. rich lean beef, lamb, veal, chicken or chicken livers, then drain from butter and add to onion. In the same butter fry 1 heaping tablespoon of "Gross and Blackwell's" curry powder, till a dark brown (almost black), but do not scorch. Add aU together and cover with fresh milk and let stew until the gravy is very thick (from % to % of an hour). Oysters, clams, lobsters, fish or crabs, also hard-boiled eggs, may be used instead of the meat, but should not be fried. A. A. WINSLOW American Consul-General, Cape Town, South Africa Salted Almonds Blanch almonds by pouring boiling hot water over them; 84 THE ALL-AMERICAN COOK BOOK then remove the brown skins; over each cup of nuts pour 1 tablespoon of butter or almond oil and 1 even teaspoon of salt. Spread in tin pan and brown in moderate oven; stir often, watching closely. COL. M. B. STEWART, U. S. Army Asparagus Pudding One tin of asparagus tips, 1 pt. of milk, 3 eggs, 2 table- spoons of flour, 1/^ teaspoon of salt, and a dash of pepper, and 1 tablespoon of sugar. Cut long asparagus in two, using only tender tips; wash it, and add beaten yolks of eggs, flour, sugar, salt and pepper. Fold in whites of eggs last. Do not stir. LT. COMMANDER LEE P. WARREN Aide to the Assistant Secretary, U. S. Navy Mushrooms Under Glass Place some mushrooms on fresh toast and season with salt and pepper. Put a piece of butter on each. Pour on each dish a tablespoon of milk or cream, add 1 clove. Place glass bell (which come for this purpose), or metal basin, over the whole. Bake 20 minutes and serve with the cover on, removing only at last minute. Add milk while baking, if it dries up much. These should be arranged in dishes like small soup plates. They are served in the same dish in which they are baked. U. S. SENATOR THOMAS STERLING, State of South Dakota Chairman, Committee on Civil Service Souflfled Eggs Beat white of 1 egg until stiff, season with salt, and put into a cup, in a pan of warm water, beat gradually until a boiling point is reached. As egg rises make a depression in it and drop in yolk and cook only a very little longer. REAR ADMIRAL R. H. JACKSON General Board, U. S. Navy Creamed Peanuts and Rice One cup uncooked rice, 1 cup shelled peanuts, 1 teaspoon THE ALL-AMERICAN COOK BOOK 85 of salt, 1/4 teaspoon of paprika, II/2 tablespoons of flour, 1% tablespoons of fat, and l^/o cups of milk. Boil the rice ; make a white sauce of flour, fat and milk. Mix boiled rice, chopped peanuts (first put through meat grinder) and seasoning to- gether, and bake in a buttered baking dish 20 minutes. D. LINARD American Consul to St. Michael's, Azore Island Sopa Forte (A Native Azorean Dish) Make a soup of 2 lbs. of beef; add 1 lb. ham, cabbage, turnips, carrots, peas, and season well with salt ; also add a green pepper. When cooked, remove the vegetables and ham. Line a deep roasting pan with slices of bread, cover with a layer of the well chopped vegetables, then add a layer of ham finely chopped, and over that sprinkle a layer of grated cheese. Continue these alternate layers till the dish is full, taking care that the last layer is of bread, and cover with grated cheese. Then ladle most of the soup — or stock — over these layers and place in a hot oven for 10 minutes. To serve, ladle into soup plates and pour over some of the remain- ing broth with each helping. WM. H. ROBERTSON American Consul-General to Buenos Aires, Argentina Hot Sandwiches Cut 12 slices of bread 14 inch thick; butter and spread ham between ; dip in milk and fry in hot olive oil until crisp and brown. Serve immediately. N. WINSHIP American Consul to Bombay, India Curry Powder Eleven ounces of coriander roasted on an iron plate, husked, pounded fine, and sifted; 2 teaspoons of mustard seed, 1 teaspoon of jeera or cummin seed, 1 teaspoon of pep- per, 15 dry chillies, 2 teaspoons of kuskus, each of these to be slightly roasted and pounded separately ; 4 inches of turmeric to be roasted and pounded; pound also 4 cloves, 4 inches of cinnamon and the seeds of 4 cardamoms. All to be mixed together and kept dry in well corked bottles. This powder 86 THE ALL-AMERICAN COOK BOOK can be used for any curry; a pound of meat will require 2 teaspoons. U. S. SENATOR A. A. JONES, State Of New Mexico Chili Con Huevos Mix 2 tablespoons of ground red chili and 1 teaspoon of flour in a little water until smooth, fry for a few seconds in a tablespoon of hot lard; add to this plenty of salt and enough boiling water to make a thick gravy. Beat yolks and whites of 4 eggs separately, mix lightly together with 1/2 tea- spoon of salt ; drop this mixture by tablespoonsful into hot lard and fry like doughnuts. Lay these airy cakes in a deep dish, pour the chili sauce over them at the moment of serving. Like any omelet, they must be eaten while light. STILLMAN W. EELLS American Consul, Funchal, Maderia Spaghetti "I take pleasure in furnishing the recipe of a way of serving spaghetti, which has always been a favorite of mine. Sauce : Stew tomatoes with a good deal of sugar until you have produced a brownish red syrupy mass. This should be seasoned with salt and pepper. Fry crisp several slices of bacon, cut into small strips about % of an inch long. Braise in butter several slices of boiled, smoked tongue and cut into strips of the same size. Just before serving add the bacon and tongue to tomato sauce. Boil the spaghetti until it is thoroughly cooked. Put it in a colander and dip it for a moment in iced water. Put on a platter, pour the sauce over it and serve immediately." S. W. E. W. S. HOLLIS American Consul-General to Lisbon, Portugal Cabbage Pudding Line a mold with boiled cabbage. Put a layer of minced THE ALL-AMERICAN COOK BOOK 87 meat, boiled eggs cut in rounds, stoned olives and boiled finely cut carrots; then put a layer of cabbage and so on until dish is filled, last layer being cabbage. Bake in moderate over about 20 minutes. Note: This is a Portuguese dish. PAUL H. CRAM American Consul to Nancy, France Cuban Cheese (Note: This is a very rare and unusual recipe.) One pound of best dried figs, 1 teacup of water, 2 teacups of sugar. Wash the figs in warm water. Cook sugar and water together until a syrup is formed. Then add figs, and cook slowly until tender; then take up figs, and boil syrup until thick. Pour over figs, and set aside until cold. Cut Philadelphia cream cheese into 2-inch cubes, and pour over each cube 2 tablespoons of syrup and 2 figs. Serve 1 cube with a small cup of black coffee after dinner. J. W. DYE American Consul, Ciudad Juarez, Mexico Chile Omelet Six large chiles, 8 eggs, 6 slices of cheese, 2 large onions and 4 tomatoes. Split and remove seeds from chiles; place inside of each chile a piece of cheese ; beat eggs, add salt, and dip chiles in beaten egg and fry in deep fat. Have a stew prepared of the onions and tomatoes and pour over the chiles. Serve hot. REAR ADMIRAL R. E. COONTZ Chief of Naval Operations, U. S. Navy Spanish Rice One cup of rice, 3 cups boiling water, 6 large sliced onions, can of tomatoes and 1 teaspoon of salt. Cook the rice in hot drippings until golden brown, stirring frequently; remove seeds from sliced red pepper and cook with onions 15 minutes in boiling water; add rice and cook 10 minutes, then add tomatoes, which have been warmed, stirring thoroughly. Cover tightly and cook until water is absorbed. Do not stir again. 88 THE ALL-AMERICAN COOK BOOK L. R. BLOHM American Consul to Aguascalientes, A. G. S., Mexico Prunes Stuffed with Dried Apricots Two cupfuls of large, soft prunes, 2 cupfuls of dried apri- cots, 1 cupful of XXXX sugar, i/^ cupful of fresh grated cocoanut. Soak the prunes for one hour, and dry ; with a sharp knife remove the stones ; fill with apricot, which has been washed, dried and put through a food chopper. Form into the natural shape of fresh prunes. Mix the sugar and cocoanut together and roll the prunes in it. Spread on a platter to dry. W. W. BRUNSWICK American Consul to La Rochelle, France Omelet Souffle Beat well yolk of egg. Then beat white until like snow. To white then add 2 teaspoons of "sucre vanille." Mix the white and yolk together, very gradually, by taking spoonful of white and mixing to yolk, then another and another until all is mixed. Place in lower part of oven a few minutes, then in upper oven until a little brown. To serve as a dessert, if desired, a little candied fruit may be cooked in the omelet and sugar sprinkled over the top. CAPT. W. M. CROSE Commandant, U. S. Navy Yards, Naval District, Cavite, Philippine Islands Fish Timbales Chop fine 1 cup of white, cooked fish; boil li/o cups of milk and % pt. of bread crumbs together, and when cool, add the fish gradually, and press through a sieve ; add 4 table- spoons of cream, 1 teaspoon salt and dash of pepper; fold in the whites of 5 eggs (well beaten). Pour mixture into timbale cups, stand in a pan of boiling water in hot oven 15 minutes. Even better than the fish is to use asparagus tips. J. S. BENEDICT American Consul to St. John's, Newfoundland Candied Grapefruit Peel Take skins of grapefruit after pulp has been removed, THE ALL-AMERICAN COOK BOOK 89 cut in quarters with scissors, remove all membrane without disturbing white part of rind; cut rind into narrow strips, cover with water which has been added salt in proportion to a scant 14 cup to 2 qts. of water; stand over night and in the morning drain and rinse ; cover with cold water and boil 10 or 15 minutes, drain, rinse and again put in cold water and boil until tender. Take weight of peel in sugar, and I/2 weight in water and boil to a syrup ; add peel and let simmer until syrup is almost absorbed. Set aside to cool in syrup. Roll in granulated sugar. ADMIRAL H. B. WILSON Commanding Officer, U. S. Naval Academy, Annapolis, Md. UNITED STATES NAVAL ACADEMY Annapolis, Maryland December 14, 1921. My dear Mrs. Brebner: Admiral Wilson has asked me, in accordance with your request, to enclose a recipe for creamed mushrooms, which he obtained during his tour of duty in France during the World War. It has been translated rather freely into English, but I think will prove satisfactory. With kindest regards. Sincerely yours, M. S. Tisdale, Lieut. Comdr., U. S. Navy, Aid to Superintendent. Champignons Peel the mushrooms and cut off the stems ; put in a sauce- pan over the fire until no moisture remains. When all the moisture is gone take off and drain well. Then fry them in boiling oil, with chopped onions and parsley. Sift in the pan a pinch of flour and stir for a few seconds. Serve the mush- rooms with a white sauce, made preferably with fresh, thick cream. Add salt and pepper to suit taste. REAR ADMIRAL C. S. WILLIAMS, U. S. Navy Fried Apples Select nice, hard, red apples and cut in eighths, but do not 90 THE ALL-AMERICAN COOK BOOK peel. Have a frying pan quite hot in which is melted 1 table- spoon each of butter and lard for each 3 apples. Lay apples in layers (but do not break) ; sprinkle with % cup of sugar and cook. Do not have pan too hot. When light brown on one side turn until both are alike. BRIG. GENERAL J. W. RUCKMAN NOTE : This recipe is placed in this book in memory of Gen. Ruckman, who died last June, by his daughter-in-law, Mrs. J. A. Ruckman. It is with pleasure I place on this page a recipe in honor and memory of one as interested in the welfare of our wounded and unemployed ex-service boys as was Gen. Ruckman, a true son of Illinois and a 100 per cent American. — Editor. Apples, Wiley Style Six apples, % cup of flour, 14 cup of sugar, 2 tablespoons melted butter, and 14 cup of water. Pare the apples and cut into quarters; dip them first in melted butter, then in the mix- ture of flour and sugar. Put in a baking dish, pour tlie water over them, and bake in moderate oven 40 minutes, or until slightly brown on top. Serve hot with cream. MAJOR GENERAL F. J. MORRISON, U. S. ARMY Cheese Souffle Two tablespoons of butter, 5 tablespoons of flour, 14 tea- spoon of salt, 3 eggs, i/t cup of grated cheese, and I/2 cup of scalded milk. Melt the butter; add flour and mix well, then gradually add scalded milk, stir salt, bit of cayenne pepper, and cheese. Remove from the fire and add yolks of eggs (beaten) until lemon colored. Cool the mixture and fold it into the stiffly beaten whites. Pour into buttered baking dish and bake in slow oven 20 minutes. CAPT. R. E. BAKENHUS Assistant Chief, Bureau of Yards and Docks, U. S. Navy Cheese Dreams Ingredients : American cheese, bread, bacon grease. Slice the cheese in thin pieces ; place between slices of bread in sand- wich form. Place a moderate amount of bacon grease in frying pan and lay the sandwiches in the pan. Cook until the bread is toasted a light brown. Add additional bacon grease as nec- essary to keep the sandwiches moistened. Serve while hot. THE ALL - AMERICAN COOK BOOK 91 Easily and quickly prepared and very satisfactory for serving large as well as small parties. May be cooked at camping parties. ROBERT SKINNER American Consul-General, London, England Gniochi for Two Persons Put two ounces of butter in i/^ pint of milk, a pinch of salt ; let it come to a boil and add two ounces of flour quickly, stirring briskly and constantly until it forms a mass and does not stick to the bottom of the saucepan ; then add some grated Gruyere cheese, dip out small spoonsful, one after another, into a pan of boiling water and let these poach three minutes; afterwards place them in a colander and drain off the water and place in a porcelain lined baking dish ; pour over bechemel sauce and grate a cupful of Gruyere cheese and sprinkle over the top, and pour over this a little melted butter. Then bake in a moderately hot oven ; it should take about 25 minutes to cook them. Bechemel Sauce Melt a piece of butter the size of a walnut into which stir a soupspoonful of flour; then slowly add i/4 of a pint of milk and cook 10 minutes, stirring all the time. COL. I. C. WELBOURN Director, U. S. Tank Corps, Washington, D. C. A Cheese Dish Grate 1 cup of cheese ; mix with 1 well beaten egg ; add salt and paprika. Spread on slices of toast, laying a slice of uncooked bacon over each piece and put under toaster in the oven until bacon is crisp and brown. Serve at once. This is a delicious luncheon dish. LT. EARL SUTHARD Baked Cheese Custard Put into sauce pan 2 ozs. of butter, 2 ozs. of flour, % tea- spoon of mustard, a little grated nutmeg and a little cayenne pepper; place over fire and M^hen all is blended together add 1 gill of sweet milk, then add i/^ lb. of grated cheese (Par- 92 THE ALL-AMERICAN COOK BOOK mesan). Do not let boil but stir until a smooth, thick cream; next add the beaten yolks of 6 eggs, stirring constantly, and beating for 5 minutes ; then add the well beaten whites, put in well buttered baking dish and bake in quick oven 20 minutes. MAJ.-GENERAL GEO. BELL, JR. Commanding General, VI Corps, U. S. Army A Cheese Dish One can of tomatoes, l^/^ small onions and 1 lb. of cheese. Pry onion in butter until golden brown ; add grated cheese and melt well, adding tomato juice very slowly, salt, pepper, and paprika to taste. Serve on toast. REAR ADMIRAL PHILLIP ANDREWS Commandant, U. S. Navy Yards, Norfolk, Va. Aspara^s Timbales One-half teacup of hot milk poured over 1 pt. of bread crumbs ; when soaked beat smooth ; add 3 eggs, 1 at a time, beating after each egg ; add 3 tablespoons melted butter, salt and cayenne to taste, and a little onion juice ; add 1 pt. of asparagus cut in pieces and beat mixture. Put in buttered timbale molds in pan of hot water, with buttered paper on top to keep from burning. Cook in oven 20 minutes. Serve with a rich cream sauce. U. S. SENATOR S. P. SPENCER, State of Missouri Chairman, Committee on Indian Affairs Welsh Rarebit One lb. American cheese, 1 cup milk, 1 egg, ^2 cup butter, 1 tablespoon prepared or % teaspoon dry mustard, 1 pinch cayenne pepper, salt to taste. Grate or cut rather fine the cheese and place this with the butter in a double boiler or chafing dish. Beat the egg and mix well into it the mustard, pepper and salt. When cheese and butter are thoroughly melted, pour in slowly the mixture of egg, mustard, pepper and salt, stirring well all the while. Next pour the milk in little by h'lttle, allowing it to mix gradually. When it becomes a rich looking, smooth paste, remove from fire immediately and serve on toasted bread or crackers. (If the rarebit becomes too heavy or thick, more milk may THE ALL - AMERICAN COOK BOOK 93 be added over the fire, remembering to stir it briskly.) BEAR ADMIRAL H. T. MAYO, U. S. Navy English Monkey One cup of Eastern cheese (grated), 1 cup of cream, 1 cup of bread crumbs, 1 egg, white and yolk beaten separately, 1/2 teaspoon salt, ^4 teaspoon paprika, and a dash of cayenne pepper. Melt butter and cheese, add bread crumbs soaked in cream, add salt, pepper, and beaten eggs (together) last. Serve on toasted crackers. "I am enclosing on the attached sheet a recipe of a very popular dish in Mexico. It is a dish that seems to be relished by all foreigners who come to Mexico." — A. J. McC. MAJ.-GENERAL GEORGE BARNETT, U. S. M. C. Commanding General, Department of the Pacific Stewed Cheese Six ounces of cheese (a little less than l^ lb.) grated, 2 eggs, 2 level tablespoons of butter and 1 cup of milk. Beat all together and bake to the consistency of mustard. Bake a light brown. 94 THE ALL-AMERICAN COOK BOOK "OUR COUNTRY!" A Prayer Patriotic (By Stanislav Martin Kolar) Sgt. 1st Class, Med. Dept., 108th Engineers, 33rd Div. Our Country, Thou art hallowed, With reverence we speak thy name. Thine is not a kingdom but a Land of Freedom, Sacred to the living and the Legion of Hosts in Heaven ; In Thee we abide in peace and content, Patriotic in our endeavors we inspire Patriotism in others. Thou leadest not into aggression but, Guarding our Starry Banner, Glorify, peace on earth and good will To man. CHAPTER XII. PUDDINGS "Your dressing, dancing, gadding, where 's the good in? Sweet lady, tell me, can you make a pudding?" EDWIN DENBY Secretary of the Navy Mary Morton Banana One-half dozen bananas, i/o cup of walnut meats. Grind the meats and roll bananas in them, adding a little nutmeg; dot with butter. Bake in oven until a golden brown. Serve with cream. U. S. SENATOR L. H. BALL, State of Delaware Chairman, Committee on District of Columbia Peach Pudding Fill a baking dish with peaches (whole), pour over same 2 cups of water. Cover dish and set in hot oven until peaches are done. Drain off juice and let stand until cool, then add 1 pt. of sweet milk, 4 well beaten eggs, 1 small cup of flour with a teaspoon of baking powder mixed with it, stirred in so gradually and carefully as not to make it at all lumpy, 1 tablespoon melted butter, little salt and 1 cup of sugar; beat them all together for 3 or 4 minutes, then pour over peaches. Set dish in moderate oven until a rich brown. Canned peaches may be used. WM. DAWSON American Consul to Munich, Germany Plum Pudding Jelly One-half box of gelatine soaked I/2 hour in 1 cup of cold 96 THE ALL-AMERICAN COOK BOOK water, % oz. of chocolate, 1 cup of sugar, 1 pt. of milk, 1 cup of sugar, 1 cup seeded raisins, i/^ cup of currants. Dis- solve the sugar in the milk and put it into the double boiler to scald. Melt the chocolate, add a few teaspoons of milk to make it smooth, and add it to the scalded milk. Remove from the fire and add the soaked gelatine, stir until dissolved, then strain into a mold. When it begins to set, or is firm enough to hold its place, stir in the fruit, which should be cooked for a few minutes to soften. Flavor with vanilla or lemon, and if desired, a little citron, lemon or orange peel may be added. Serve with whipped cream. LT. COL. ARTHUR POILLON American Military Attache, Bucharest, Roumania Date Pudding One scant cup of sugar, 1 cup of dates, chopped, % cup of chopped walnuts, 2 eggs, beaten together, 1 heaping tea- spoon of flour, 1 teaspoon baking powder and 2 tablespoons of milk. Mix in order given and bake in a slow oven 40 min- utes. Serve hot with cream. GOVERNOR D. W. DAVIS, State of Idaho Idaho Prune Pudding (Editor's Note: Governor Davis' choice is very appropri- ate, inasmuch as the plum is the official fruit of the State of Idaho.) Stone and chop about 22 cooked and sweetened prunes. Add chopped meats of 10 walnuts. Beat the whites of 5 eggs stiff and add 2 tablespoons of powdered sugar. Fold these into prunes and bake in pudding dish over a shallow pan of warm water and bake in moderate oven about % hour. Do not remove pudding dish from pan of water until cool. U. S. SENATOR R. P. ERNST, State of Kentucky Chairman, Committee on Revision of the Laws Glorified Rice Three tablespoons of rice, li/^ tablespoons of gelatine, flavored with vanilla, 1 pt. of milk, 1 qt. of whipped cream, 1 scant cup of sugar. Wash the rice and put it in double boiler with the milk and a tiny pinch of salt ; boil li/^ hours ; let cool, sweeten and flavor. Dissolve the gelatine in a small portion of cold water, adding a tiny bit of boiling water. THE ALL - AMERICAN COOK BOOK 97 Let cool; add to rice and watch carefully until it begins to congeal, then whip in lightly 1 qt. of well beaten whipping cream. Pack in ice, or set on ice to harden. Serve with dash of tart jelly or preserves. Best looking packed in molds. F. W. MAHIN American Consul to Amsterdam, Netherlands Prune Souffle One quart of prunes, steamed, and mashed through a colander; when sweetened to taste, add 2 tablespoons of lemon juice (prunes must be cold when mashed). Beat whites of 10 eggs to a very stiff froth, then beat in the prune pulp. Put in a buttered granite saucepan and bake 40 minutes. Serve with sweetened or unsweetened cream. This pudding may be turned out and cut in slices like cake, with the cream as a sauce. BRIG.-GENERAL W. H. GORDON U. S. Army, Ft. Benning, Georgia Southern Sweet Potato Pudding Take 4 large sweet potatoes, wash and put in pot of hot water and boil until thoroughly cooked; when cooked peel and put in a mixing bowl; add i/^ cup of butter, 1 teaspoon of nutmeg, and sugar to taste. Mix well. Place the whole into a pudding dish, slice a lemon on top; place in oven and cook until brown. Remove from oven and cover the top with Angelus marshmallows and return to a very hot oven to let brown. Serve at once (hot). This is a genuine Southern dish and considered delicious. S. E. McMILLIN American Consul, Port Limon, Costa Rica Black Pudding One cup of flour, 1 teaspoon of salt, 1 cup of raisins, 1 cup of molasses, 1 cup of boiling water, and 1 teaspoon of soda. Mix in order given, adding soda in a little of the boiling water. Steam 3 hours and bake 1 hour. Serve with hard sauce. Sauce : One cup of sugar, I/2 cup of butter and 2 egg whites. Cream butter and sugar together. Beat the eggs until THE ALL-AMERICAN COOK BOOK stiff, and add slowly to creamed butter and sugar. Flavor with vanilla. BRIG-GENERAL H. H. BANDHOLTZ War Dept., U. S. Army Date Pudding Two eggs, 1 cup sugar, 1 heaping tablespoon flour, y^ tea- spoon baking powder, 1 cup chopped dates, 1 cup chopped English walnuts or butternuts. Beat eggs well; add other ingredients in order named; bake I/2 hour in moderate oven. Serve with sweetened whipped cream. COL. J. B. BENNETT U. S. Army, General Staff Giila Malaca, or Sing^apore Pudding One fresh cocoanut grated and squeezed through a cheese- cloth (the milk squeezed from cocoanut is used for the sauce). Two cups of brown or maple sugar, 2 cups of sage or tapioca, washed and strained. Put the liquor in natural milk found in the cocoanut, into the sugar and the squeezed cocoanut meat. Put on fire, stirring constantly until boiling point is reached. Strain through sieve, pour on tapioca and boil all together about 15 minutes, stirring as it thickens. Serve hot with the cold sauce. LT. COMMANDER LEE P. WARREN Aide to the Assistant Secretary, U. S. Navy Chocolate Pudding One pint of cake crumbs, 5 tablespoons grated chocolate, 1 pt. of milk, 1 cup of sugar, 3 eggs, beaten separately. Melt the chocolate and add milk and sugar, heat to the boiling point and pour the mixture over the well beaten yolks, then add the cake crumbs and bake I/2 hour. "When done, cover with meringue made of the whites of the eggs beaten stiff with V2 cup of sugar. Set in the oven to brown. U. S. SENATOR JOS. L FRANCE Diplomatic Pudding Place in a bowl 2 ozs. of bread crumbs, 1^^ ozs. of sugar, THE ALL - AMERICAN COOK BOOK 99 1/2 oz. of butter, 1 oz. of picked currants, I/2 oz. finely hashed sweet almonds, 3 egg yolks, 1 tablespoon of flavoring (Mara- schino juice). Mix all well together for 2 minutes with a wooden spoon, then fill 6 lightly buttered, individual pudding molds with the preparation. Lay molds in tin pan, pour in boiling water up to 14 their height ; set in the oven, and after 30 minutes remove ; pour a hot sauce over the pudding and serve. J. V. A. MacMURRAY Chief of Division of Far Eastern Affairs, Department of State Date Whip One cup of stoned dates, ^ cup of boiling water, 1 table- spoon of lemon juice, 3 egg whites, % cup of sugar, V2 tea- spoon of salt. Cook the dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in date pulp. Pile lightly on a buttered baking dish and bake 30 minutes in moderate oven. Serve with cream. H. W. DIEDERICH American Consul to Sarnia, Ont., Canada Caramel Pudding Put 3 heaping tablespoons of sugar into 1 cup of water and boil until brown, and line the inside of a bowl with this. Three eggs, well beaten, 3 cups of milk, 1 level tablespoon of sugar, and few drops of vanilla. Strain before putting into the bowl. Steam for 1 hour in water. For serving, turn out of the bowl on a glass dish. W. S. HOLLIS American Consul-General, Lisbon, Portugal Celestial Food Four ounces of sugar, 1 oz. of ground almonds, 1 oz. of feread crumbs, flavoring desired (wine substitute), and 10 eggs. Put the sugar into water and let boil for 15 minutes; then add the ground almonds and bread crumbs, and lastly the yolks of the 10 eggs. Let the mixture boil 5 minutes. 100 THE ALL-AMEEICAN COOK BOOK U. S. SENATOR REED SMOOT, State of Utah Chairman, Committee on Public Lands and Surveys Peacli Pudding One can of peaches. Pour off juice and add 1 cup of sugar, 1% cups of flour, 1 cup of milk, 1 teaspoon melted butter and 1 teaspoon baking powder. Mix in order given. Pour over peaches. Steam 1 hour. Serve with cream. SENATOR SMOOT 'S PRAYER Washington, April 5, 1917. — Just as the Sen- ate voted to pass the war resolution last night. Senator Smoot of Utah delivered the first prayer ever delivered by a Senator on the Senate floor. Rising in his place he said: "God bless and approve the action to be taken by the Senate this day. Oh, Father, pre- serve our government and hasten the day when liberty will be enjoyed by all the people of the earth." COL. HAMILTON U. S. Army, Washington Barracks Peach Pudding Two cans of peaches, 6 large apples, ^ lb. of blanched and chopped almonds, ^^ lb. of stale macaroons. Pare and core apples, cutting them in eighths. Make a syrup of 1 cup of granulated sugar and 1 qt. of water; drop the apples, a few at a time, and cook until tender, but not enough to allow apples to become too soft ; remove to a platter to cool as you take from syrup. -Add the juice from the can of peaches to the syrup and let stand on the back of the stove to keep warm. Dry and roll the macaroons until they are like bread crumbs. Put in the bottom of a deep baking dish a layer of apples and cover with chopped almonds and macaroon crumbs, then a layer of peaches, covering each layer with the crumbs until the dish is filled. Pour the warm syrup over all and cover with layer of crumbs and nuts. Serve very hot with* meat course. THE ALL-AMERICAN COOK BOOK 101 U. S. SENATOR F. E. WARREN, State of Wyoming Chairman, Committee on Appropriations Fig Pudding Six ounces of butter, 6 ozs. of bread crumbs, 6 ozs. sugar, 3 eggs, Yz lb. finely chopped figs, 1 cup of milk, 1 grated nut- meg, % wine glass of brandy substitute flavoring, % teaspoon soda and % teaspoon of cream of tartar. Put in a mold and cook in boiling water 3 hours. Hard sauce to be served with pudding. F. R. HENRY American Consul to Teneriffe, Canary Islands Huevo Mole Materials : Six eggs, % lb. of sugar, and almond essence. Directions: Put % lb. of white sugar in a saucepan, add a little water and boil till it becomes a syrup. Break the yolks of 6 eggs into a double saucepan, taking off the thick skin which encloses the yolk, add a few drops of almond essence and a very little bit of water. Pour the sugar syrup on the yolks of eggs, stirring meanwhile and bring the mix- ture to a boil, stirring one way all the time. When boiling take off the fire and beat with a fork, adding 2 drops of water every 5 minutes. The mixture must be beaten % of an hour until it has the consistency of a thick mayonnaise sauce. Serve in custard glasses. This is a delicious Spanish dessert, which well repays the time and trouble in making it. JOHN HUDDLE Former American Consul to Hamburg, GTermany Steamed Chocolate Pudding, Creamy Sauce Cream 3 tablespoons of butter and add gradually, while beating constantly, % cup of sugar, then add 1 egg, well beaten. Mix and sift 2i^ cups of flour with 41^ teaspoons of baking powder and 14 teaspoon of salt, and add alternately with 1 cup of milk to first mixture; then add 2i/^ squares of unsweetened chocolate which has been melted in a small sauce- pan floated in a larger saucepan of boiling water. Turn into a buttered mold, adjust cover, and steam 2 hours. Remove from mold and serve with creamy sauce. Creamy Sauce : Work y^ cup of butter until very creamy, 102 THE ALL-AMERICAN COOK BOOK and add gradually, while beating constantly, 1 cup of powdered sugar; then add y^ teaspoon of vanilla, a few grains of salt, and 1/4 cup of heavy cream, beaten until stiff. Remember in filling mold for steaming never to allow mixture to fill mold more than % full, for room must be left to allow for the rising. For snow puffs never let the mold be more than % full. EARL B. SEARCY Fornser (and first) State Adjutant of the American Legion of Illinois War Pudding Two cups of graham flour, 1 cup of molasses, 1 cup of sour milk, 1 cup of raisins, 1 teaspoon each of nutmeg and cinnamon, 1 teaspoon soda, 2 teaspoons of melted butter. Mix and bake slowly. Sauce : One teaspoon of flour to a cup of sugar, butter in generous quantity. Add boiling water and 3 or 4 tablespoons of ground nuts. (Note: This is the first recipe I received. — Editor.) REAR ADMIRAL FIELD, U. S. Navy Orange Marmalade Pudding Three-fourths scant cup of butter, 1 cup of sugar, 1 cup of flour, 3 eggs, 1 teaspoon of soda, 1 teaspoon of hot water, 1 teaspoon of lemon juice, and 1 tablespoon of marmalade. Dissolve the lemon juice in the soda and hot water. Steam 2 to 3 hours. Eat with pudding sauce. MAJ.-GENERAL HUNTER LIGGETT, U. S. Army Plmn Pudding To 1 qt. of boiled milk, add (while milk is hot) rolled crackers enough to thicken it. Add y^ lb. of seeded raisins, y>2, lb. finely cut citron, I/2 lb. currants, % lb. finely chopped, blanched almonds. Add these ingredients after milk is cold. Cream, 1 cup sugar, i/^ cup of finely chopped suet. Beat whites of eggs and yolks separately, adding beaten yolks to creamed butter, sugar and suet. Add this to the boiled milk and crackers, and add raisins, citron, and nuts. Season with cin- namon, nutmeg, cloves and mace. Add beaten whites of eggs last. Bake slowly for 1 hour. THE ALL-AMERICAN COOK BOOK 103 REAR ADMIRAL S. S. WOOD, U. S. Navy "Such a worthy object as you are working for deBcrras the support of all and I gladly contribute my mite to add to the general fund." — S. W. Jellied Apples Pare, core and quarter tart apples ; cut the quarters into 2 or 3 pieces, depending upon the size of the apple. Put these into an earthen dish — a new bean pot or casserole is suitable — witli layers of sugar between, using about IV2 cups of sugar for about 1 qt. of apples. Add 14 of a cup of water, cover and cook in a very slow oven for 3 or more hours. When tender and very red and juicy add to the hot juice drained from the apples a scant quarter of a package of gelatine, soft- ened in cold water, also a little lemon juice if desired. Care- fully lift a few pieces of apples at a time and lay in the earthen bowl, adding 1 teaspoon of the liquid, until all is used. Let stand until cold and set, then turn out from the mold and ornament with a piping of thick cream beaten solid or sur- round with thin cream beaten with a whip chum and drained. Syrup from a jar of preserved ginger may be added to the cream before whipping. The apples are also particularly good served hot, without gelatine, with cream and preserved ginger. BRIG.-GENERAL LOGAN FELAND, U. S. Army Mock Plum Pudding One pound of finely chopped cooked carrots, % lb. chopped suet, 4 tablespoons of sugar, 6 tablespoons of flour, 1 teaspoon each of salt, cinnamon, and nutmeg, I/2 teaspoon ground cloves, and % lb. currants or mixed fruit. Boil i/4 of an hour in a pudding mold. Serve hot or cold with hard sauce. J. R. BRADLEY American Consul to Bluefields, Nicaragua Baked Bananas and Cocoanut Cream Take 6 bananas or more, place in a baking dish and dot with butter and brown sugar thickly. Bake until nearly candied. Serve with the cocoanut cream sauce. Sauce : Take 3 large cocoanuts, remove the meat from the shell and grate it into a cheesecloth. Squeeze cream from cocoanut into a small jug and set on ice until ready to serve. 104 THE ALL-AMERICAN COOK BOOK U. S. SENATOR I. L. LENROOT, State of Wisconsin Graliam Pudding Two cups of graham flour, 1 cup of molasses, 1 cup of sweet milk, 1 cup of chopped raisins, 1 cup chopped walnuts, 1 teaspoon of cloves and 1 of cinnamon, 2 teaspoons of soda dissolved in the molasses, pinch of salt, and dessert spoon of vanilla. Steam 3 hours. Sauce: Beat 1 cup of sugar and l^ cup of butter to a cream; add the well beaten yolks of 3 eggs, then the beaten whites of 3 eggs. Keep it cool ; add vanilla just before serving and beat again. COL. F. J. MORROW, U. S. Army Peach Marvels These peaches, to be served with the turkey, are marvels of luscious goodness. Place the halves of perfect canned peaches in a baking dish, and pour over them the syrup from the can. Fill each cavity with pecans, place a marshmallow on each piece of fruit, and run in the stove to season and brown a tiny bit. ARTHUR COOKE American Consul to Swansea, Wales, B. I. Baked Bananas Peel and slice 6 bananas lengthwise; line a baking dish with them; dot with butter and cover with brown sugar; continue until dish is filled. Bake until candied. A few drops of lemon juice improves the taste. Serve with whipped cream. REAR ADMIRAL S. S. WOOD, U. S. Navy Poor Man's Rice Pudding One quart of milk, 3 tablespoons of rice, 4 tablespoons of sugar, a few drops of vanilla (when pudding is nearly done), and raisins, if desired. Wash the rice well, then add the sugar and raisins and stir into the cold milk. Put in a moderate oven and let cook slowly until the rice is thoroughly cooked (at least II/2 hours, and probably more, depending upon the heat of the oven). The pudding should be stirred every 15 minutes to prevent skin forming over the top and keeping the THE ALL-AMERICAN COOK BOOK 105 rice and raisins well mixed in the mixture. When rice is well cooked or nearly done allow the skin to form and brown with- out stirring it for the last half hour. Much depends upon the regular stirring. REAR ADMIRAL D. W. TAYLOR Chief, Bureau of Construction and Repair, U. S. Navy- Virginia Tyler Pudding Line 3 pie plates with a rich pie pastry and bake until a light brown; then heat the yolks of 4 fresh eggs very light. Cream 2 cups of sugar and % cup of best butter. Add the yolks to this and beat well. Then stir in by degrees 2 cups of cream, and 1 teaspoon of vanilla. Mix thoroughly, put into the pie crusts and bake slowly until done. REAR ADMIRAL J. L. JAYNE, U. S. Navy Thummery Bake 4 medium sized apples, but do not remove the skins, or sweeten. When cold remove skins and scrape from core, removing all lumps. Beat whites of 2 eggs thoroughly (not with a Dover beater, but a whip), then add apple pulp gradu- ally. Add confectioner's sugar to taste and enough to smooth mixture. Flavor with lemon. Serve with cream. U. S. SENATOR T. H. CARAWAY, State of Arkansas Queen's Basket Cook y2 cup of sugar and enough water to dissolve until it spins a thread when dropped from a spoon. Set the dish in boiling water to keep the syrup from hardening. Butter an inverted bowl, dip macaroons in the syrup and arrange edge to edge over the bowl. Bend a stiff piece of cardboard, but- tered, in the form of a handle and set on the bowl, then lay on it, edge to edge, macaroons dipped in the syrup. When firm, remove the pasteboard and place the macaroon handle on the basket by dipping each end into the syrup. Just before serving fill with chestnut cream, which is made as follows: Shell and remove by boiling the dark skins from 1 lb. Italian chestnuts and boil again until tender. Mash and press through a sieve, sweeten, flavor with ^ teaspoon vanilla extract and fold in 1 pt. of stiffly whipped cream. Decorate with boiled chestnuts, candied by dipping them into a hard syrup. 106 THE ALL-AMERICAN COOK BOOK CHARLES S. WILSON American Ambassador to Bulgaria Fruit Cup Arrange a box of hulled strawberries in a glass dish ; boil 1 cup of sugar, and I/2 cup of water 5 minutes, then pour in a fine stream onto the yolks of 3 eggs, which should be beaten until thick. Cook over hot water, stirring constantly until thickened. Cool, add the juice of 2 lemons and pour over the fruit. Mix strawberries alternately with pitted cherries and shredded pineapple. Chill thoroughly before serving. Chopped nuts and marshmallows may top the dish. GOVERNOR 0. H. SHOUP, State of Colorado Pineapple Delight One cup of chopped pineapple, 1 tablespoon of gelatine, 2 tablespoons of rice, % cup of sugar, 1 cup of whipping cream, 2 cups of boiling water or pineapple juice, pinch of salt, a few preserved cherries. Boil rice until soft, then drain it. Dis- solve the gelatine in the boiling water, add sugar and rice, cool slightly, then add the salt, pineapple and whipped cream. Cool and serve in dainty glasses with a cherry on top of each portion. REAR ADMIRAL HUGH RODMAN, U. S. Navy Prune Honey Pudding Wash IV2 cups of prunes ; then let them stand just cov- ered with warm water for 20 minutes. Drain, reraove the pits and chop the pulp. To this add I/2 P^- of sweet milk, 1 cup of bread crumbs, the grated rind of % a lemon, 3 tablespoons of honey and 3 tablespoons of melted shortening. Then sift 1 cup of flour, 2 teaspoons of baking powder and 1 teaspoon of salt together and add last. Place the mixture in a greased covered mold (1 lb. coffee can is excellent), and set, weighted, in a kettle of boiling water that will come % to the top of the mold. Cook in this way or in a steamer for 2^/^ hours. Serve with a sauce made of 1 beaten egg, 1 cup of honey and 2 tea- spoons of lemon juice, boiled together. Add hot water if a thinner sauce is desired. CHAPTER XIII. PIES You never can tell what's in a pie until it is opened. — Old Saying. AMERICAN CONSULAR SERVICE Florence, Italy May 4, 1922. Madam : There is no Mrs, Dorsey, except my mother, Mrs. Ann Elizabeth Dorsey, who is 92 — almost 100 years American, I don't know much about cooking, but I hap- pen to have with me a recipe for Lemon Meringue Pie such as I have eaten in my Maryland home ever since I can remember. It's 100 per cent American, alright, and mighty good. If this will be of use for your "100% Amer- ican Recipes" you are quite welcome to it (as well as to the Pumpkin Pie one which happens to be on the same sheet, and that I therefore enclose), especially if it can help a deserving ex-service man or his family. Very respectfully yours, W. RODERICK DORSEY, American Consul. Lemon Pie Juice of 2 lemons, rind of 1 grated, 2^2 cups sugar, 2 of milk, yolks of 6 eggs, 2 tablespoons of flour, 2 of butter. Beat sugar and yolks of eggs together until very light, then stir 108 THE ALL - AMERICAN COOK BOOK in the butter melted, next the flour and milk. This makes 2 nice thick pies. Put in single crust in pie pans and bake in a moderate oven until filling is thick. Beat the whites of the eggs with about 2 tablespons of sugar until very stiff. When the pies are sufficiently baked spread the whites as meringue on top, sift granulated sugar over to make crisp and set in oven just long enough to brown the meringue. Pmnpkiii Pie Two teacups stewed pumpkin, dry and mash fine, a heavy 1/4 lb. (say 5 ozs.) butter, juice and grated rind of 2 lemons, 1 wine glass of brady substitute, sugar to taste (say 2 teacups), 5 eggs. Beat yolks and whites separately, add yolks to ingredi- ents, and stir in well beaten whites separately just before baking. Put in single crust in pie tins and grate nutmeg on top of each pie. This makes 2 pies. GOVERNOR C. H. COX, State of Massachusetts Lemon Fie Mix one cup of sugar with 1 tablespoon of cornstarch, add 2 eggs, 2 lemons, grated rind of 1 lemon, 1 cup of boiling water and 1 tablespoon of butter. Cook above ingredients until thick and bake in 1 crust. F. W. GODING American Consul-General, Guayaquil, Ecuador "However, I am enclosing copy of a recipe which she brought from Montevideo, her home, that was a great favorite with her and with me. When properly made it is one of the most wholesome and agreeable pies ever placed upon my table and will be appreciated by everyone who prepares it." — F. W. G. (speaking of his wife's recipe). Spinach Pie Clean the spinach well and seperate the leaves from the stems, boiling them in plenty of water to which a little salt has been added ; then drain through a strainer, and cut into fine pieces, squeezing until the juice is well out, then add l^ cup of bread crumbs which have been soaked in milk. Beat slightly 3 eggs and mix with a small cup of grated cheese, 2 tablespoons of butter, and seasoned with salt and pepper to taste. Place the mixture in pie tin 2 or 3 inches deep, greased THE ALL-AMERICAN COOK BOOK 109 with butter, the bottom of which has been covered with dough, for the under crust ; then place the dough for the upper crust on the top (the mixture nearly filling the tin). Bake % of an hour when it is ready to be served. May be eaten hot or cold. MAJ.-GENERAL G. H. MUIR Commanding General, U. S. Army, Camp Lewis, Washington Courtesy of Mrs. McKenzie Orange Pie Three large oranges, 1 lemon, % cup sugar, 3 eggs, I/2 cup water. Take juice of oranges and i/^ lemon, grated rind of 1 whole lemon and boil on stove, add the beaten yolks (3) and whites of 2 eggs, 1 small tablespoon of cornstarch and boil until thick. Take from stove and pour into a rich pie crust which has been previously baked. Beat the remaining white until stiff, add 1 tablespoon granulated sugar, put on top and brown slowly for 12 minutes in oven. Then you have a fine pie. GOVERNOR S. BONE, Territory of Alaska "My Mother's Cream Pie" One-half pint of milk, 1 egg, 1 tablespoon of cornstarch. Sweeten and flavor. Stir sugar and cornstarch with a little of the cold milk, add to the other milk when it comes to a boil. Beat the yolk into the mixture while hot. When thick remove from stove. Beat white of egg stiff, adding a little sugar, and stir into cream mixture. Bake crusts separately. Add cream and return to oven to brown. WM. R. LOWRIE American Consul-General to Athens, Greece Puff Paste, Cream Layer Make puff paste in 1 large sheet, cut in half and put in the following cream between the layers: Cream: Two eggs, whites and yolks, beaten separately. To the 2 yolks add 4 teaspoons of sugar, 4 measures of milk (using i/^ egg shell as a measure), 1 teaspoon of cornstarch and a little salt. Cook in boiler, stirring constantly. While cooking, dissolve 1 heaping teaspoon of powdered gelatine in a little cold water, and add to the hot cream when it is thick. Add ^ teaspoon 110 THE ALL-AMERICAN COOK BOOK of lemon extract last. Beat the whites of eggs stiff and add to the mixture. Let cook % hour and spread between the layers of puff paste. Sprinkle with sugar and cut into small cakes. BRIG.-GENERAL J. H. McRAE, U. S. Army Raspberry Custard Pie Line a deep pie plate with a rich pie dough, scattering a little flour and a handful of sugar in it. Put in berries, but not as many as for a covered pie, one layer only. Again scatter a little flour and sugar, and a pinch of salt. Over all pour 5 or 6 tablespoons of sour cream. Bake as other pies. Loganberries are delicious made in this pie. MAJ.-GENERAL W. C. NEVILLE, U. S. M. C. Sweet Potato Pie One and l^^ cups of mashed sweet potatoes, add 2 cups of milk, 1 cup of sugar, 3 eggs, 1 tablespoon of butter and 1 grated nutmeg. Bake in a crust like pumpkin pie. GOVERNOR W. H. McMASTER, State of South Dakota Lemon Pie Yolks of 4 eggs, juice and grated rind of 1 lemon, ^ cup sugar, 2 teaspoons flour. Cook all this in double boiler until thick, let stand until cool. Beat whites, add 14 cup sugar, then tabe about 3 tablespoons of the beaten whites and beat into custard. About half of the remainder fold in gently. Fill crust with above mixture, then put remaining whites on top and brown slightly in the oven. M. B. KIRK American Consul to Rouen, France Raisin Pie One cup of seeded raisins, 1 cup of sugar, 1 cup of sour cream, yolks of 2 eggs, i/^ cup of walnut meats, 1 tablespoon of vanilla and pinch of salt. Chop raisins and nuts, stir to- gether with sugar, seasoning and sour cream. Put in unbaked crust and bake about 20 minutes. Cover with meringue or whipped cream. THE ALL-AMERICAN COOK BOOK 111 MAJ.-GENERAL M. W. IRELAND Surgeon-General, Medical Department, U. S. Army- Chocolate Cream Pie Two squares Lowiiey's Premium Chocolate or i/^ cup of Lowney's Cocoa, 14 cup cornstarch, 2 cups milk, 2 egg whites, 1/^ cup sugar, 3 egg yolks, I/4 teaspoon salt, 1 tablespoon vanilla. Melt 2 squares Lowney's chocolate or V2 cup Lowney's cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding 2 tablespoons sugar ; brown in oven. GOVERNOR PAT M. NEFF, State of Texas "The enclosed directions for making Pecan Pie I hope will prove of service in the compilation of your book. The pecan, as you perhaps know, grows more abundantly in Texas than in any other state, and for this reason I thought a pie with pecans as the principal ingredient would be particularly fitting as a recipe from Texas." — Mrs. P. M. N. Pecan Pie One cup of milk, 1 tablespoon cornstarch, ^ cup of pecan meats, 1 cup of sugar and 1 lemon. Place the milk and sugar in a double boiler and bring to the boiling point. Add a pinch of salt. Beat the yolks of the eggs, and blend the cornstarch in these, adding a little cold milk, and stir gradually into the boiling milk. Remove from the fire and stir in lemon and pecans. Pour into a previously baked crust. Flavor with vanilla. Set in the oven to brown slightly. Top with whipped cream. C. M. FREEMAN American Consul to Sydney, Nova Scotia Mince Meat One pound of citron, 4 lbs. of apples (quartered but not pared), 2 lbs. of raisins, 2 lbs. currants or Sultana raisins, ^^ lb. lemon peel, 2 lbs. kidney suet, 1 cup of molasses, 2 lbs. brown sugar, I14 lbs. strawberry jam, 2 teaspoons each cin- namon, cloves, allspice and nutmeg. Small bottle of almond flavoring, 1 medium sized bottle Maraschino cherries. Put all 112 THE ALL-AMERICAN COOK BOOK fruit and suet through mincer. Recipe calls for 1 qt, of cider, but try 1 pt. at first. Handful of salt. REAR ADMIRAL H. A. WILEY, U. S. Navy "The recipe for which you asked is enclosed herewith. Mrs. Wiley fears that this will not be very popular as in these days of economy it would appear to the casual observer as a rather expen- sive way of making a very ordinary article of of food.'"— H. A. W. Rich Lemon Pie Six eggs, 3 lemons, 3 cups granulated sugar, ^2 cup rich milk or cream and 1 large tablespoon of butter. Cream the butter and sugar together. Beat the yolks of the eggs very light and stir into the butter and sugar. Grate the rind of the 3 lemons and squeeze the juice into the mixture. Add the whites (stiffly beaten) and milk. Pour this mixture into 2 baked crusts and bake in a very slow oven. The ingredients should not be mixed together till it is to be poured into crusts and immediately put in the oven. This makes 2 pies. BRIG.-GENERAL U. G. McALEXANDER, U. S. Army Courtesy of Mrs. J. W. Stuhr Twelve Bridge Pies One cup white sugar, 3^ cup butter, 1 cup seedless raisins chopped fine, ^ cup walnut meats, cut ; 4 tablespoons milk, 2 eggs. Cream the butter and sugar, add the yolks of eggs well beaten, then the milk. Beat the whites to a stiff froth, then fold in and add the nuts and raisins. Make pastry and cover gem pans with it ; flour the raisins with 2 tablespoons of flour. Top with whipped cream just before serving. GOVERNOR L. M. RUSSELL, State of Mississippi Cream Pie Cream Filling : One pint of milk, 3 eggs, 2 tablespoons of cornstarch, 2 tablespoons of flour, i^ cup of sugar and 1 tea- spoon vanilla. Scald the milk, separate the eggs and to the yolks add the sugar and beat well; add to the scalded milk slowly, stirring all the while. Place in a double boiler and cook 10 minutes. Add the cornstarch and flour, which has been dis- solved in a little cold water. Stir constantly to prevent scorch- THE ALL-AMERICAN COOK BOOK 113 ing, cooking until thick, then add vanilla. Crust: Two cups of flour, 1/2 cup of shortening, I/2 tea- spoon each, salt and baking powder, enough cold water to mak a stiff dough. Roll out on a floured board, line the pie plates, and bake in a quick oven until a light brown. Fill with the cream filling. Meringue : Three egg whites, 3 tablespoons sifted sugar ; beat sugar and eggs to a stiff froth, and spread on pies. Return to oven until meringue is brown and well set, so that it will not fall when cold. This recipe makes 2 delicious pies. CONGRESSMAN THOMAS M. BELL, State of Georgia McGinty's Three cups of dried apples, cooked and sweetened, 1 cup raisins, 1 cup currants, % teaspoon each cloves, cinnamon and allspice. Mix well. Pie crust for McGinty's: Two cups of flour, 1 teaspoon salt, 2 tablespoon of butter or substitute, 1 level teaspoon of baking powder, 6 tablespoons of sweet milk. Mix well and roll small amount thin, cut round with small plate and put fruit on i/^ of dough and fold over and fork around edge. Sprinkle with cinnamon and bake, BRIG.-GENERAL ROBT. DAVIS, U. S. Army Squash Fanchonettes Line patty pans with pie crust; then fill with a custard made of winter squash, stewed and pressed through a sieve, and while warm add 1 rounding tablespoon of butter, 2 eggs well beaten with I/2 pt. of sugar, 1/2 teaspoon each of pulverized cinnamon and ginger and a generous pint of warm, rich milk. After the shells have been placed in the moderate oven add enough more of the custard to well fill the shells, as the mix- ture shrinks in baking. When the custard is firm in the center the pastry should be removed from the tins. Serve when cold, placing a bit of whipped cream onto each top. PAUL R. JOSSELYN Assistant Chinese Secretary, American Legation, Peking, China Cream Puffs Put 2 tablespoons butter, 1 of sugar and 1 good pinch of salt on fire in 1 cup water, until butter is melted. Remove, 114 THE ALL-AMERICAN COOK BOOK add iy2 cups pastry flour and work to smooth cream. Then return to fire and stir rapidly until paste leaves sides of sauce- pan. Let cool few minutes, then beat in 3 eggs, 1 at a time, and continue to beat 10 minutes longer. Then stand on ice 1 hour. Form cake 2 inches or less in diameter in rows 2 inches apart in tin. The tins should be warmed, lightly brushed with lard or oil, rubbed dry with clean paper, floured, and all superfluous flour shaken out again, before putting in the puffs. The forming is done with pastry bag. Brush the top with beaten egg, and bake in very moderate heat about 35 minutes. When cooled, slit open at 1 side and fill inside with sweet cream filling or whipped cream. F. T. F. DUMONT American Consul to Frankfort, Germany Date and Rhubarb Pie Cut the rhubarb into small pieces and let it stand in boiling water for 10 or 15 minutes while making the pie crust. Line a pie tin with the pie paste and fill with rhubarb, placing over the top of the rhubarb 1 cup of sugar and 1 cup of chopped dates. Bake without an upper crust. When ready to serve cover with whipped cream and ornament with stoned dates stuffed with blanched almond meats, BRIG.-GENERAL J. E. KUHN, U. S. Navy Mince Meat Three pounds of beef or beef tongue minced fine, 1 lb. finely chopped beef suet, 4 lbs. finely chopped peeled apples, 2 lbs. seeded raisins, 1 lb. finely chopped citron, i/^ lb. grated lemon peel, 2 grated nutmegs, 1 tablespoon ground cloves, 1 tablespoon allspice, 2 tablespoons ground mace, 1 tablespoon of salt, 2 tablespoons ground cinnamon, juice of 2 lemons, juice of 2 oranges, 1 quart of brandy substitute. Makes 12 qts. CHAPTER XIV. CAKES Optimism — A cheerful frame of mind that enables a tea- kettle to sing though in hot water up to its nose. F. E. MORALES American Minister to the Honduras Banana Cake One cup of sugar, 1/2 cup of butter, 2 eggs, 2 cups of flour, 1 cup of milk, 3 teaspoons of baking powder, pinch of salt. Mix in order given, saving 1 egg white. Frosting: Beat the egg white until stiff; add 1 cup of sugar and 1 cup of mashed bananas beaten until thick; about 20 minutes is necessary. Substitute strawberries for bananas for strawberry- cake. GOVERNOR L. F. HART, State of Washington White Cake Mix together 1% cups of sugar, 3 cups pastry flour, 2 teaspoons baking powder, 1% cups sweet milk. Mix alter- nately with other ingredients, flour and milk, add 1 teaspoon vanilla. Whites of 4 eggs beaten stiff folded in last. Bake in 3 buttered cake tins. Put together with sour cream filling, made as follows: One pint sour cream, yolks of 4 eggs, % teaspoon cornstarch, 1 teaspoon vanilla, % cup of nut meats, cut up slightly. Pour sour cream into double boiler, stir in yolks of eggs. Add cornstarch and cook until mixture thick- ens. Take from fire, add chopped nuts and spread between layers of cake. 116 THE ALL-AMERICAN COOK BOOK BRIG.-GENERAL C. E. SAWYER Personal Physician to President Harding Sunshine Cake Whites of 10 eggs, 11/2 cups powdered sugar, yolks of 7 eggs, 1 teaspoon of grated lemon rind, 1 cup of flour, 1 tea- spoon of cream of tartar. Beat whites until frothy; add cream of tartar and continue beating until stiff and dry ; add grated lemon rind; add sugar, folding in lightly, then yolks beaten until thick and lemon color, then flour. Bake in angel food pan for 40 minutes in slow oven, allowing first 15 minutes for rising. Cool cakes with pan reversed. Same as angel food. GOVERNOR EMERY J. SAN SOUCI, State of Rhode Island "Mrs. San Souci's Fruit Cake" One pound of currants, 1 lb. of seeded raisins, V2 lb. of citron cut in small pieces, 1 cup of broken nut meats, juice of 1 lemon and 1 orange, 1 cup of molasses, 2 eggs, 2 cups of flour, 1 teaspoon each nutmeg and cinnamon, % teaspoon cloves, 1/^ teaspoon salt, 1 cup light brown sugar, 1 scant cup of butter, i/^ cup of coffee with 1 teaspoon soda dissolved in it. Put cake in deep pto and bake 2 hours over slow flame. E. J. HENNING Assistant Secretary, Department of Labor Chicago Cake One cup of sugar creamed with l^ cup of butter, 1 well beaten egg, pinch of salt, 1 cup sour or buttermilk, 14 tea- spoon each of cinnamon and nutmeg, 1 small square of choco- late (bitter), melted over boiling water, 1 teaspoon of lemon extract, 2 cups of sifted flour, 2 teaspoons of baking powder, 1/^ teaspoon soda. Beat well. Frosting: Two cups confec- tioner's sugar, 1 teaspoon butter mixed into sugar, square of melted chocolate, enough cream to make it creamy (not too much). Spread on cake. C. M. FREEMAN American Consul to Sydney, Nova Scotia Sultana Cake One and one-quarter lbs. white sugar, 1% lbs. flour, 4 THE ALL-AMERICAN COOK BOOK 117 eggs, 2 lbs. Sultana raisins, % lbs. butter, 1 pt. milk, 1 tea- spoon baking powder. Flavor with lemon and rose water. Beat sugar and butter to cream, add eggs lightly beaten, then milk and flour alternately and raisins. Bake 2l^ hours in slow oven. COL. ALBERT W. SWALM American Consul to Hamilton, Bermuda. Excellent Sponge Cake Three eggs, the weight of eggs in sugar, the weight of 2 eggs in flour, juice of an orange. Place sugar, orange juice and yolks of eggs in a basin and beat well, then add beaten whites of eggs and flour gradually, alternating them. Bake in slow oven until nice brown. JUSTICE WILLIS VAN DEVANTER United States Supreme Court Cake Three eggs, 1 cup sugar, I/2 cup butter, 1 cup milk, 2^/2 cups Swansdown flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon vanilla. Cream butter and sugar; add eggs beaten very light. Beat together. Add milk, taking out a little in which to dissolve soda ; sift cream of tartar into flour. Beat well. Add milk and soda, beat thoroughly, and bake. NEWTON BAKER Former Secretary of War Mocha Icing (For Cake) Cream 5 tablespoons of butter (or good substitute), 2 cups granulated sugar, 4 teaspoons of cocoa. Cook over hot water until smooth. Add 3 tablespoons of strong coffee and 1 tea- spoon of vanilla. H. C. WALLACE Secretary of Agriculture Old Time Spice Cake Melt 1 tablespoon chocolate over hot water, add i/^ cup dark brovni sugar, % cup hot water. Stir till smooth and keep warm. Put 3 cups flour in sifter and add 1 teaspoon 118 THE ALL - AMERICAN COOK BOOK baking powder, y^ teaspoon soda, 2 teaspoon cinnamon, l^ tea- spoon nutmeg, pinch of ginger. Cream i/^ cup butter, % cup brown sugar, 2 well beaten eggs, the chocolate preparation, 1 cup sour milk. Beat thoroughly and stir in flour and 1 cup each floured nuts and dates. Bake in a sheet and cover with icing made of powdered sugar and cream. GOVERNOR W. D. DENNY, State of Delaware "Minnie Ha Ha" Cake Two cups sugar, i/^ cup butter, 1 cup milk, 3 cups flour, 2 teaspoons baking powder, whites of 6 eggs. Cover with boiled sugar icing, add nuts and raisins. MAJ.-GENERAL W. M. WRIGHT U. S. Army, "Presidio," San Francisco L'Africane One good cup sugar, 3 eggs beaten separately, ly^ cups of flour, sifted twice, 1 small teaspoon cream of tartar, ^ teaspoon soda dissolved in 4 tablespoons of milk, flavor with vanilla. This makes a 3-layer cake with cream filling between layers. Cover all with a chocolate sauce. Make filling with 2 cups milk, large cup sugar, 2 small eggs, 2 scant tablespoons cornstarch. Flavor with vanilla. GOVERNOR J. HARTNESS, State of Vermont Sunshine Sponge Cake Four eggs, beat the yokes and whites separately, add to the whites 1 cup of sugar, to the yolks 1 tablespoon of vinegar, drop by drop, stirring continually. Beat yolks and whites until very stiff, lightly mix the two. Sift flour 4 times and lightly fold in 1 cup of flour. Bake in medium oven. MAJ.-GENERAL C. J. BAILEY U. S. Army, Ft. Howard, Maryland Sour Cream Cake Two eggs in a cup, which fill with sour cream, 1 cup sugar, 1 cup flour. Beat all together for a minute ; 1 teaspoon vanilla, 1 scant teaspoon bi-carbonate of soda dissolved in a very little hot water. Bake in small tins or layer cake tins. THE ALL-AMERICAN COOK BOOK 119 A. A. WINSLOW American Consul-General, Cape Town, South Africa Date Cake One cup sugar, small I/2 cup of butter, i/^ cup sweet milk, 4 eggs beaten to a stiff froth, II/2 cups of flour, before sifting; 1 teaspoon baking powder, 1 teaspoon lemon extract. Bake slowly. May be baked in square tins or in layer cake pans, and used for cocoanut layer cake. H. G. HENGSTLER Chief of Consular Bureau, Washington, D. C. Ohio Cake One cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 3 cups flour, 21/2 teaspoons baking powder. Cream butter and sugar together until creamy. Beat eggs separately, add yolks to creamed butter and sugar, then add milk, beat well. Then add whites of eggs, then flour. In the last half cup of flour stir in the baking powder. Bake 2 layers. Then to the third layer add cup of chopped raisins and 1 lb. chopped English walnuts, 1 tablespoon of cinnamon, 1 teaspoon allspice, grated nutmeg to taste. Put this layer in center when puting together and put orange filling between layers and ice cake all over with any desired icing. A. G. SNYDER American Consul-General, Christiania, Norway "I have a number of recipes of my mother's (Mrs. C. P. Snyder), but as she was specially noted throughout our section of "West Virginia for her cake, I am sending you, for Mrs. Snyder and myself, 2 of her old cake recipes, which I hope may be of some service to you. **If we can assist you in this worthy undertaking in any other way, please do not hesitate to let us know." — A. G. S. Date Cake Twelve eggs, 2 cups sugar, 2 cups cracker dust, ^ cake chocolate (Baker's), % teaspoon allspice, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon vanilla, 1 lb. dates, y^, lb. raisins, almonds and brandy substitute. Beat yolks and sugar until light, add cracker dust, chocolate and spices, lastly beaten whites. Bake in mold in moderate oven. 120 THE ALL-AMERICAN COOK BOOK U. S. SENATOR WESLEY JONES, State of Washington Sponge Cake Four eggs, 1 scant cup of sugar, 1 scant cup of sifted flour, 3 tablespoons of water (no baking powder). Cream yolks of eggs and sugar until very light, put in water, then add flour, fold in whites of eggs beaten very stiff. Do not beat mixture. Bake in a very slow oven 50 minutes. G. H. KEMPER American Consul to Sofia, Bulgaria Spice Cake Yolks of 10 eggs, % cup butter, 2 cups sugar, 3^^ cups flour, 11/^ teaspoons baking powder, 1 cup of milk, 3 large tea- spoons cinnamon, 1 teaspoon each allspice and cloves, 4 or 5 dried figs, 4 or 5 dates. Beat the eggs, add the sugar, then butter, then spices, milk, sifted flour and baking powder. Batter must not be too thick. All the flour need not be used. Bake in a quick oven in a biscuit tin, first sprinkling the chopped figs and dates over the batter. Place greased paper in bottom of pan. Test with straws. When done cut in squares. REAR ADMIRAL THOMAS SNOWDEN U. S. Navy, General Board Nut Cake One-fourth pound butter creamed with ^ lb. powdered sugar. Add whites of 6 unbeaten eggs (1 at a time), i/4 cup of milk, 1% cups of flour. Beat well and add 1 cut English walnuts and 14 cup almonds chopped fine, add 1 teaspoon baking powder. Flavor with almond extract. Bake about 1 hour in a loaf pan. POSTER BAIN Director, Bureau of Mines. Prune Cake One-half cup of butter, li/^ cups sugar, I/2 cup sour milk, % scant teaspoon soda, 2 cups flour, 1 teaspoon each nutmeg and cinnamon, 1 cup chopped prunes, 1 cup chopped figs, 2 eggs. Mix and bake like other cakes. THE ALL-AMERICAN COOK BOOK 121 GOVERNOR W. DAVIS, State of Virginia Chocolate Cake Part 1. One-half cup of sugar, % cup sweet milk, i^ cake chocolate, 1 egg. Cook all this until smooth and thick. Take off and let cool. Part 2. One cup sugar, I/2 cup butter, I/2 cup milk, 2 eggs, 2 cups flour, 1 teaspoon soda (put in the milk), 1 teaspoon vanilla. Cream butter and sugar together, put in yolks of eggs (beat whites separately), put in flour and whites. Pour in Part 1 and add milk. Bake in 3 layers. Ice with following : Two large cups white sugar, 1 cup sweet milk, % cake of chocolate, butter size of large egg. Cook until you can take in fingers like dough, after dropping a little in cold water. Take off fire and beat ; add 1 teaspoon vanilla. Spread on cake. CAPT. N. E. IRWIN, U. S. Navy Commandant, U. S. Navy Yards, Portsmouth, N. H. Apple Sauce Cake One heaping cup of sugar, % cup butter, 1 cup fresh sour apple sauce, 1 teaspoon soda, 1% cups of flour, 1 cup raisins, % cup walnut meats, 1 egg, 1 teaspoon of each kind of spices. Bake about 2 hours in moderate oven. GEORGE S. MESSERSMITH American Consul to Antwerp, Belgium Lady Cake Three-fourths cup of butter, 1^^ cups of sugar, 2l^ cups flour, 11/2 teaspoon baking powder, whites of 6 eggs, flavoring. This may be baked either as a loaf or layer cake and cocoanut spread between layers and on top. GOVERNOR W. R. FARRINGTON, Territory of Hawaii Coffee Spice Cake One-half cup butter, 1 cup of sugar, 2 eggs ^^ cup of strong coffee, 2 cups of flour, 2 teaspoons baking powder, % teaspoon salt, 2 teaspoons mixed spices. Mix as usual and use coffee instead of milk. Bake in 2 layers in moderate oven 45 minutes. Filling: One and one-half tablespoons butter, 1% cups confectioner's sugar, iy2 tablespoons cocoa, l^ teaspoon 122 THE ALL-AMERICAN COOK BOOK salt, 3 tablespoons strong coffee. Cream butter and sugar, add cocoa, salt and coffee, stir until smooth. If too dry, add more coffee. If too moist, more sugar. C. M. FREEMAN American Consul to Sydney, Nova Scotia Scotch Cakes One-half cup of brown sugar (removing all lumps), 1 cup of butter, 2 cups of flour. Cream butter and sugar, work in the flour and spread into pan. Bake in medium oven 20 minutes. GOVERNOR N. E. KENDALL, State of Iowa Pound Cake One pound of butter, 1 lb. of sugar, 1 lb. flour, 9 eggs, leaving out 2 yolks, grated peel of 1 lemon. Beat whites to stiff froth and the butter to a cream ; add sugar to the yolks and beat until very light, then the flour and whites of eggs alternately. Bake in moderate oven. P. R. BEARDSLEY Mayor of Muskegon, Michigan Devil's Food Yolks of 2 eggs, 1 cup of sugar, 4 tablespoons melted butter, 2 squares melted chocolate, 1 cup sweet milk in which 1 teaspoon of soda has been dissolved, 1% cups flour, 1 teaspoon baking powder. Bake in 2 layers about 20 minutes. Icing : Two tablespoons butter, li/^ cups powdered sugar. Cream thoroughly and add 2i/^ tablespoons sweet cream, 2 tablespoons cocoa, 1 teaspoon vanilla. DAVID B. MACGOWAN American Consul to Vladivostok, Siberia Nut Cakes Six egg yolks, 1 cup powdered sugar, 2 cups finely ground nut meats, almonds or walnuts, 1 level teaspoon baking powder, Ys teaspoon salt, 6 egg whites, 1 teaspoon vanilla. Beat egg yolks and sugar thoroughly, add nuts, salt and baking powder. When well mixed add stiffly beaten whites and vanilla. Bake THE ALL - AMEKICAN COOK BOOK 123 in 2 layers. When cold, put between the layers cream which has been beaten stiff, sweetened and flavored. Put cream on top, making fancy designs with pastry bag. COL. H. J. BISHOP General Staff, U. S. Army Angel Food Cake Whites of 11 eggs, 11/2 cups granulated sugar, 1 cup sifted flour, 1 teaspoon cream of tartar, 1 teaspoon vanilla. Put cream of tartar into the flour and sift 5 times ; sift sugar 3 or 4 times; beat eggs to very stiff froth; add sugar and pinch of salt, then add flour gradually and last vanilla, mix carefully. Turn into an ungreased tube tin. It is best to flour the tin well and bake in moderate oven 1 hour. Take pan from oven and turn up side down until cake is cool. GOVERNOR J. J. BLAINE, State of Wisconsin White Cake Whites of 3 eggs, scant 1/2 cup butter, 1 cup sugar, % cup milk, 1 teaspoon vanilla, 2 teaspoons baking powder, 1% cups sifted flour. Mix baking powder and flour several times. Cream sugar and butter; add vanilla, add part of milk and little flour ; beat ; add remainder of milk and flour ; beat again and fold in the whites of eggs beaten stiff. Bake in 2 layers. Filling : White of 1 egg, 11/^ cups granulated sugar, 3^ cup water. Boil sugar and water until it bubbles all over the pan ; pour 2 tablespoons syrup on beaten egg and beat a little. Boil remainder to a hard ball when dropped in cold water. Pour over egg and beat till ready for cake. GOVERNOR W. D. DENNY, State of Delaware Ribbon Cake One cup of butter, 1 cup of milk, 2 cups sugar, 3 cups flour, 2 eggs, 2 teaspoons baking powder. Bake in 3 layers. One layer adding i/^ lb. raisins, ^2 lb. citron and currants, 4 tablespoons of dark molasses, little flour and spice. After baking spread lemon butter between layers. Cover cake with boiled sugar icing, made as follows : Two cups granulated sugar, 14 cup water, cooked to a syrup added to 2 whites well beaten. Lemon Butter: One-half lb. granulated sugar, yolks of 3 124 THE ALL-AMERICAN COOK BOOK eggs, 2 lemons, y^ lb. butter. Add grated rind of 1 lemon and cook in double boiler. U. S. SENATOR H. L. MEYER, State of Montana Buttermilk Cake Two cups brown sugar, 2 cups buttermilk, 1 cup of butter, 2^ cups of flour, 3 eggs, 1 lb. each raisins and English walnuts, 2 level teaspoons soda dissolved in a little hot water, 1 teaspoon each vanilla, cloves and cinnamon, ^ teaspoon allspice. Meas- ure flour before sifting. Bake in square tin 1 hour. Ice with chocolate icing. MAJ.-GENERAL FRANK McINTYRE, U. S. Army Devil's Food Cake One-half cup butter, li/4 cups brown sugar, 3 thoroughly beaten eggs, 1 cup milk, 2 cups sifted flour, I/2 cake (large) Baker's chocolate, 1 tablespoon vaiilla, 1 teaspoon soda. Cream together butter and sugar, stir in eggs, then milk, then flour. Add melted chocolate, vanilla, and soda. Bake in 2 layers and ice with icing made as follows : Boil together 2 cups brown sugar and 1^ cup water until the syrup forms a ball between the fingers when dropped into water. Pour into beaten whites of 2 eggs and beat until of consistency to spread on cake. GOVERNOR L. J. FRAZIER, State of North Dakota Syrup Cake One-half cup of sugar, % cup shortening, 1 cup dark Karo syrup, 1 cup boiling water, 2 teaspoons soda dissolved in the water, cloves, nutmeg and cinnamon to taste, 2^/^ cups of flour, lastly, well beaten yolks of 3 eggs. Filling : One and one- half cups sugar, 1/0 cup water, % cup chopped raisins. Boil sugar and water till it threads. Add beaten whites of 2 eggs, then add raisins. A. G. SNYDER American Consul-General, Christiania, Norway Creole Cake Two cups granulated sugar, 1 cup butter, 1 cup milk, yolks of 6 eggs in sugar and butter, 3 cups of flour, 2 teaspoons THE ALL-AMERICAN COOK BOOK 125 baking powder, vanilla to taste, 12 tablespoons grated chocolate mixed with enough warm water to make smooth and stir in cake. Mix and bake as other cakes. U. S. SENATOR J. E. RANSDELL, State of Louisiana "Mother's Favorite Cake" Beat 3 eggs until light, add 11/2 cups of sugar and beat again ; add % cup of soft butter and beat from 3 to 5 minutes longer. Add 1 cup of milk and beat once more. Measure 3 cups of flour, adding 2 heaping teaspoons of baking powder. Sift twice and add in 2 parts to the mixture, stirring in thor- oughly each time. Bake in loaf in moderate oven. A nice addition to this cake is 1 cup of raisins, currants or nut meats. CONGRESSMAN E. 0. LEATHERWOOD, State of Utah Strawberry Shortcake Four cups of flour, I/2 cup of shortening, 2 teaspoons bak- ing powder, i/^ teaspoon salt. Mix thoroughly and add sweet milk to make soft dough. Divide the dough and roll into 2 layers, butter each, turn buttered sides together and bake in heavy tin until a nice brown. Separate the layers and cover each with a thick layer of chopped and sweetened straw- berries. Place one layer on the other. Serve with a dip of chopped and sweetened berries. REV. E. A. BLACKMAN (the "Fighting Parson") National Chaplain of the American Legion Devil's Food Cream % cup of butter with 2 cups of brown sugar; add 1/4 cup of boiling water, i/^ cup of sour cream and 1 level tea- spoon of soda. Mix 9 teaspoons of cocoa with i/^ cup of boiling water and add to first mixture. Add 2 cups of flour, 1 table- spoon of vanilla and 2 well beaten eggs. Filling: Two cups of sugar, 1/^ cup of water, 2 tablespoons of corn syrup, 14 tea- spoon of cream of tartar and whites of 2 eggs. A. C. FROST American Consul, Guatemala City, Guatamala Swiss Jelly Roll One gill of sugar, 1 gill of flour, 1 tablespoon of hot water, 126 THE ALL - AMERICAN COOK BOOK 3 eggs, 1/2 tablespoon baking powder and 3 tablespoons of jam. Cream egg yolks and sugar. Whip whites. Add flour and baking powder to yolks, add hot water, fold in whites (beaten). Bake in hot oven 15 minutes. Turn out on damp cloth, spread* ing on the jam and then rolling up. U. S. SENATOR PETER NORBECK, of South Dakota Date Cake One-half package of dates, 1 cup boiling water, 1 level tea- spoon soda, 1 cup sugar, % cup of butter, 1 egg, 2 cups of flour. Cut dates in small pieces and pour boiling water over them (add soda to water). Cream butter and sugar, add egg, well beaten, add flour, then the dates and water. Beat thoroughly and bake in a loaf in moderate oven. Add % cup of walnuts if desired. B. S. RAIRDEN American Consul, Curacao, West Indies Coffee Loaf Cake One third cup of butter, I/2 cup of sugar, % cup of molas- ses, y2 cup strong coffee, 2 eggs, 1 cup seeded raisins, 1 cup of walnuts, 2 cups of flour, I/2 teaspoon of soda. Beat the butter and sugar, add the molasses, then the beaten yolks and coffee; sift flour and soda and add ; then whites of eggs, fruit and nuts. Bake for about 1 hour. WM. R. GREEN Congressman of Iowa Strawberry Shortcake Sift together 1 pt. of flour, ly^ teaspoons baking powder, 1/4 teaspoon of salt and 2 tablespoons of sugar ; work into this, as for biscuit, 4 tablespoons of butter; stir into all 1 cup of sweet milk. Pour into buttered pans and bake in hot oven. MAJOR HUGH M. CALDWELL Mayor of Seattle, Washington Chocolate Roll Yolks of 5 unbeaten eggs, adding I/2 cup powdered sugar, 2 tablespoons cocoa, 1 tablespoon of cornstarch. Beat whites THE ALL - AMERICAN COOK BOOK 127 stiff and stir in with other ingredients; beat all this for 10 minutes. Bake for 5 minutes in well greased and floured pans. While warm spread filling on and roll like jelly roll. Filling : 5 eggs, y2 cup of powdered sugar, 2 tablespoons cocoa, 1 table- spoon cornstarch, 14 pint of whipped cream. Use same day as made. BRIG.-GENERAL H. C. HALE, U. S. Army Lemon Jelly Cake One cup of sugar, 3 cups of flour, 5 eggs, % of a cup of milk, % teaspoon of soda, ^ teaspoon cream of tartar and flavor to taste with vanilla, lemon, or orange. This cake requires a great deal of beating to make it light. Bake in round tins and spread with lemon jelly. Lemon Jelly: Grate 2 lemons, rind and pulp, mixing 1 coffee cup of white sugar, lump of butter, size of egg; 2 well beaten eggs (together). Boil until smooth and place between layers. H. M. WOLCOTT American Consul to Bilbao, Spain Quick Cake One-third cup soft butter, ly^ cups brown sugar, 2 eggs, V2 cup milk, 1% cups flour, 3 teaspoons baking powder, 1^ teaspoon cinnamon, I/2 teaspoon grated nutmeg, % lb. dates, cut and stoned, or 1 cup raisins. Put ingredients in bowl and beat all together 3 minutes. Bake 35 to 40 minutes. BRIG. GENERAL E. HINDS, Ft. Sill, Oklahoma Angel Food "Whites of 12 eggs, 1 large tumbler of flour, measured after sifting 5 times, li/^ tumblers of granulated sugar, measured after sifting once; put sugar and flour together and sift twice more ; one level teaspoon of cream of tartar, 1 teaspoon vanilla ; beat the eggs (whites), when beginning to stiffen add cream of tartar, then beat to stiff froth. Fold in flour and add vanilla. Bake about 50 minutes in an unbuttered pan. When cake has risen and beginning to brown, put a dripping pan of cold water on the grate in the oven so it will not become too brown while being cooked through. 128 THE ALL-AMERICAN COOK BOOK U. S. SENATOR J. E. RANSDELL, State of Louisiana Lemon Loaf Cake Cream together 1 cup of butter, 2 cups sugar, drop in 4 eggs, one at a time, stirring until well blended each time, but do not beat the eggs. Add 1 cup of milk, 3 cups of flour, with 4 teaspoons baking powder. These should be added alternately in the usual way. The grated rind of a lemon furnishes the flavoring. Bake in moderate oven % of an hour. The tem- perature should be even to produce the close, fine grain given by the unbeaten eggs and the scant allowance of baking powder. JOHN McCLOY, Commander of the U. S. S. Cormorant (Through courtesy of Mrs. McCloy, National President, ''Women of the Army and Navy," and also "Legion of Valor, U. S. A.") Ice Cream Layer Cake Use white cake recipe. In one layer use white of egg, in another add yolk, strawberry filling in third. Ice 2 with chocolate and 1 with white icing. U. S. SENATOR C. E. TOWNSEND, of Michigan Chairman, Committee on Postoffices and Post Roads Gold Cake One-half cup of butter, li^ cups of sugar, 2V2 cups of flour, % cup of milk, 2 teaspoons baking powder, yolks of 6 eggs, 1 teaspoon vanilla. CAPT. RALPH EARLE, U. S. Navy Strawberry Shortcake Two cups of flour, 14 cup of sugar, 4 teaspoons baking powder, % teaspoon salt, few grains nutmeg, 1 egg, % cup of butter, iy2 cups of milk. Mix and sift dry ingredients twice ; work in shortening; add egg well beaten with milk; mix and place on floured board. Roll out % inch in thickness. Place in pan and bake in hot oven ; when done split and spread with crushed berries which have been well sugared ; spread over with whipped cream and cover with top layer ; spread top with whipped cream and decorate with whole berries. THE ALL-AMERICAN COOK BOOK 129 DR. C. C. SCHNEIDER, of Milwaukee Blitz Torti One-fourth sup of shortening, I/2 cup sugar, yolks 4 eggs, 4 tablespoons milk, 1 cup flour, 1 teaspoon baking powder, 1 tea- spoon vanilla. Spread this mixture on 2 well buttered cake pans; then beat whites of 4 eggs until stiff enough to stand alone, then add 1 cup sugar. Blend well with a pinch of salt and spread over the yellow mixture. Last of all, cut blanched almonds over this, white of egg top. Bake in moderate oven 15 or 20 minutes. Put the layers together with a filling made of 1 tablespoon cornstarch, 3 tablespoons sugar, 1 egg, li/^ cups of milk. BRIG. GENERAL G. V. H. MOSELEY, U. S. Army Strawberry Shortcake One and % pts. of flour, well sifted, 3 level teaspoons bak- ing powder, 1 level teaspoon salt, ^4 cup butter ^^ cup lard. Mix all these together until they feel mealy, then stir in milk until the dough can be handled easily; then roll out on the board in 2 round thin layers in greased pans. Take 3 qt. boxes of strawberries, pick out 3 dozen for top. Put 2 cups of what are left in a saucepan, crush them with little sugar, and set them on stove to heat slowly, but not to cook at all. Put the rest in bowl with sugar and set in warm place. When the crust is done, put it on a large, slightly buttered platter, butter the layers, put the warmed berries over both layers, the large berries over the top, and the hot juice over all. ALEXANDER J. GROESBEGK Governor of Michigan Conover Cake One-half cup sweet milk, yolk of 1 egg, 4 heaping tea- spoons cocoa ; cook until thick, add 1 cup sugar, % cup sweet milk, 1 teaspoon soda dissolved in sweet milk, 4 tablespoons melted butter, II/2 cups of flour, vanilla. Filling: 1 square chocolate or tablespoon cocoa ; melt in 1 cup boiling water, 1 cup sugar, 1 tablespoon butter, 1 heaping tablespoon corn- starch dissolved in water to make paste. Cook until thick; add salt and vanilla. Spread on cake. 130 THE ALL-AMERICAN COOK BOOK COL. A. A. STARBIED, U. S. Army Easy Fruit Cake Cream together % cup of sugar, y^ cup shortening; add y<2, cup molasses, % teaspoon soda, % cup sweet milk, 1 tea- spoon cinnamon, y^ teaspoon cloves, 1 teaspoon baking powder, y^, teaspoon salt, 1 cup raisins, 2 cups of flour. Bake about i^ to 1 hour in slow oven. COL. A. A. STARBIRD, U. S. Army Fruit Cake ^ One lb. butter, 1 lb. granulated sugar, 10 eggs; mix well by creaming sugar and butter then adding well beaten eggs. Take 1 lb. shredded citron, 1 lb. seeded raisins, 1 lb. currants dredged with 1 cup of flour. Then into the first mixture put y^ teacup of black coffee (cold), % teacup of black molasses, 2 tablespoons cinnamon, 1 tablespoon cloves, 1 teaspoon all- spice; mix this into batter, stirring thoroughly until smooth. Then add % lemon and y^ orange chopped fine to which has been added 2 tablespoons sugar. Add 2 cups sifted flour and batter will be quite stiff. Grease pans and line with greased or wax paper. Press down the batter with wet hands until within an inch of the top of pan. Bake in moderate oven for 1 hour. Let cool in pan before removing. PAUL JOSSELYN Assistant Secretary, American Legation, Peking, China Huckleberry Cake One quart of huckleberries, 3 cups of flour, 4 eggs, 2 tea- spoons of baking powder, 1 cup of butter, % cup of milk, 1 scant teaspoon each of cinnamon and grated nutmeg, 2 cups of sugar. Beat the butter and sugar together until light and add the beaten yolks of the eggs, the milk, nutmeg, cinnamon and the whipped whites. Also add the flour, into which the baking powder has previously been sifted, and mix well. Discard all berries that are not perfectly ripe and fresh, and dredge the rest well with some flour; add them to the dough, but be careful not to mash them in mixing. Pour into buttered tins in layers about an inch thick, dust the top with sugar and bake. For the best results make this cake twenty- four hours before you want to use it. THE ALL-AMERICAN COOK BOOK 131 REAB ADMIRAL H. 0. STICKNEY, U. S. Navy Angel Cake Whites of 9 eggs beaten to very stiff froth, 1 cup of flour, 1 cup yyXX sugar (finest confectioner's), ^ teaspoon cream of tartar, % teaspoon (no more) almond extract. Beat the eggs about 3 minutes, then add the cream of tartar and con- tinue beating until very stiff, then put in the sugar and flavor- ing and lastly fold in the flour, very gently. Line a cake pan with buttered paper and bake in rather quick oven about 35 minutes. Use great care not to jar or shake oven or it is apt to fall. COMMANDER 0. M. OMAN Medical Director, U. S. Naval Medical School, Washington Devil's Food One cup of sugar, i/4 cup of butter, % cup of boiling water poured over 2 squares of chocolate, % cup of sour cream or milk, 1 teaspoon of soda mixed in cream or milk, 1 egg, 1 large cup of flour, 1 teaspoon of vanilla. Bake in a square or biscuit pan. Cover with white or mocha frosting. GOVERNOR W. D. DENNY, of Delaware Federal Cake Six eggs, whites and yolks beaten separately, 1 lb. sugar, 1 lb. flour, 1 cup sour cream, 1 teaspoon soda put in cream, ^ lb. butter. Mix first butter and sugar, then add cream, flour and eggs, 2 lbs. seeded raisins, 1 nutmeg, essence of lemon, 2 tablespoons brandy substitute. Bake in pan 11/^ hours in mod- erate oven. Cover with boiled sugar icing. GOVERNOR SCOTT C. BONE Territory of Alaska Allies' Cake One-half cup butter, two cups sugar, whites of four eggs, one cup milk, three cups flour, three teaspoons baking powder. Beat butter to cream. Add baking powder to flour, sift three times. Do not beat eggs. Four layer cake. "My wedding cakes were made from this unfailing recipe." — Mrs. Scott C. Bone, Juneau, Alaska. 132 THE ALL-AMERICAN COOK BOOK PAUL H. GRAM American Consul to Nancy, France NOTE : This is the only cake ever been known to be made without baking. Uncooked Fruit Cake One and i/^ lbs. of seeded raisins, i/^ lb. of dried currants, % lb. of dates, I/2 lb. of figs, % lb. of candied cherries, i/^ lb, of crystallized pineapple, i^ lb. of citron, % lb. of shelled pecans, 2 cups of oatmeal, l^/^ cups of wheat biscuit, 1 cup of grape juice, 1 cup of thick blackberry juice, % cup of strained honey, 4 tablespoons of olive oil, spices to flavor well. Combine the fruit juices and drop into them a few pieces of cinnamon bark, a few whole cloves, allspice, and about an eighth of a teaspoon of nutmeg. Place the mixture over a slow fire and allow it to simmer until it is well flavored with the spices. Do not let it boil rapidly at all, and, when flavored, remove it from the fire and strain through cheesecloth. Run the oatmeal and wheat biscuit through a meat chop- per before measuring. Reheat the fruit juice to the boiling point, and pour it over the cereals ; then cover it closely and set it away overnight. Prepare the fruit and the nuts as for the usual fruit cake. The currants will need washing through half a dozen waters and must dry overnight. If one prefers they may be left out and the same amount of some other fruit used instead ; but the flavor of the currant will repay one for the extra trouble of cleansing. The nuts are best broken into small pieces; the raisins, dates, figs, pineapple and citron cut into bits, and the cherries left whole. When ready to mix measure the honey and olive oil, and stir them into the cereals and fruit juice. Combine the nuts and fruits and work them into this, using the hands. The mixing must be done in a large pan so as to blend everything thoroughly. Line a pan with white paper brushed over with olive oil. Pack the mixture in this, a little at a time, pressing it down until it is perfectly solid. Decorate the top with nuts and cherries, and cover it with a paper brushed in oil. Put the cake in a covered bread tin and set it in a cool place for several weeks or longer. Several days before cutting it wrap it in a cloth wet with grape juice. THE ALL-AMERICAN COOK BOOK 133 HERNADO DE SOTO American Consul to Leipzig, Germany Chocolate Marshmallow Roll Melt 1 square of chocolate over hot water, add 4 eggs and 1/^ cup sugar, and beat over hot water until lukewarm. The mixture should be light and foamy. Remove from fire, beat until cold, add % cup of flour sifted with salt (V2 teaspoon), cream of tartar (V^ teaspoon) and soda (Ys teaspoon). Fold over and over and turn into a dripping pan which has been lined with buttered paper. Bake in a moderate oven for ten minutes. Turn out on a sheet of paper which has been sprinkled with powdered sugar, spread with marshmallow fill- ing, roll up like a jelly roll, roll paper tightly around cake, and leave until cool. Spread with plain chocolate frosting. Cut in slices. Marshmallow Filling for Above Six oz. marshmallows, 1 egg (white), II/2 cups confec- tioner's sugar, 2 tablespoons cold water. Put half of the marshmallows to melt over hot water. When softened add one white of egg, sugar and water, heat over boiling water for about 7 minutes. Remove from stove, add remaining marsh- mallows, cut in small pieces and fold over and over until mix- ture is cool and will hold its shape. Chocolate Frosting for Above Melt two squarts of chocolate over hot water. Add 1 tea- spoon of butter and 3 tablespoons boiling water and stir in enough confectioner's sugar, gradually, until mixture is of right consistency to spread, then add 14 teaspoon of vanilla. REAR ADMIRAL L. R. DE STEIGUER U. S. Navy, Cuba Meringues Whites of 2 eggs, 1 cup granulated sugar, 2 teaspoons bak- ing powder, I/2 teaspoon vanilla. Beat whites until stiff and dry, add gradually % cup of sugar, constantly beating. Fold in remaining sugar after adding baking powder, then vanilla. Drop about 1 tablespoon for each meringue on greased tin and bake in very slow oven 25 to 30 minutes. When ready to serve put together in pairs and fill with whipped cream. This quantity will make about ten meringues. 134 THE ALL-AMERICAN COOK BOOK GOVERNOR T. C. McRAE, of Arkansas White Cup Cakes One cup of butter, 2 cups sugar, 1 cup of sweet milk, 3 cups flour, whites of 6 eggs, 2 teaspoons baking powder. Flavor with vanilla and bake in 3 layers. H. C. HENGSTLER Chief of Consular Bureau, Department of State Crullers Two cups of soft "A" sugar, 2 cups sweet skimmed milk, 3 eggs beaten repeatedly, 6 teaspoons of baking powder, 12 tablespoons melted lard, pinch of salt. Enough flour to roll out. Cook in deep fat. CONGRESSMAN DAN SUTHERLAND Delegate from Alaska "Mother's Doughnuts" One cup sugar, 1 teaspoonful of melted butter, 1 egg, 1 cup of sour milk, 1 teaspoon soda, 1 level teaspoonful ginger, 1 tea- spoonful nutmeg, flour to roll soft. FRANK BOHR American Consul to Cienfuegos, Cuba French Cream Cake One cup of sugar, 3 eggs, li/^ cups of flour, 2 teaspoons baking powder, 2 tablespoons water. Bake in large layer pans, split and add for filling. Custard : 2 small teaspoons of corn- starch dissolved in part of a small pint of milk. When nearly boiling stir in 2 eggs, 1 cup of sugar, small i/^ cup of butter. Cook and stir until you can drop it with a spoon ; add vanilla. REAR ADMIRAL H. 0. STICKNEY, U. S. Navy Lady Baltimore Cake Two cups of butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 level teaspoon soda, 2 level teaspoons of cream of tartar, 1 cup of milk or water, 1 teaspoon vanilla extract. Cream butter and sugar together. Add beaten yolks of eggs, cup of water or milk, flour sifted twice (reserving % cup to sift in the last THE ALL-AMERICAN COOK BOOK 135 thing with cream of tartar and soda). Fold in the stiffly beaten whites of eggs, 1 teaspoon vanilla, then the remainder of the flour, cream of tartar and soda. Do not beat after this. Use hollow pans and bake in 4 layers, 20 to 30 minutes. Filling : 3 cups of sugar, 3 whites of eggs beaten to stiff froth, 8 tablespoons of water, scant teaspoon vanilla, 1 cup seeded raisins, 1 cup dried figs, 1 cup chopped walnuts, i/4 cup of citron. Boil the sugar until it forms soft ball (about 6 min- utes) ; pour slowly over the whites of eggs (which have been beaten to a stiff froth) ; continue beating until icing is thick enough to spread. Take out enough icing for sides and top of cake, and to the remainder add the fruit and flavoring which is to be used as filling. Decorate top of cake with walnuts (halves), raisins and slender slices of green citron. U. S. SENATOR JAMES E. WATSON, of Indiana Doughnuts One cup of sweet milk, 2 eggs (beaten together), 1 small cup of sugar, 2 heaping teaspoons of baking powder, 1 table- spoon of butter, pinch of salt, flour to thicken so as to roll out soft, little nutmeg or desired flavoring. Fry in deep hot fat. 136 THE ALL-AMERICAN COOK BOOK GREETINGS EMBASSY OF THE UNITED STATES OF AMERICA Paris, May 5th, 1922. My dear Mrs. Brebner: I am very pleased to send you my cordial greetings and best wishes for the success of your admirable work in behalf of our wounded and unemployed ex-service boys. Very sincerely yours, Myron T. Herriek. GREETINGS FROM SIAM AMERICAN LEGATION Bangkok, Siam February 27, 1922. Dear Madam: I have received your letter of the fifth ultimo and gladly assure you of my warm support of any project intended materially to assist unemployed and wounded ex-service men. The present whole- hearted endeavor should not fail to commend itself to the American people. Wtih sincere regards, believe me, Yours very truly, EDWARD E. BRODIE, American Minister. Greetings from the Commander-in-Chief of the Italian Armies : SENATO DEL REGNO Roma, li 8, 2, 1922. To the American soldiers wounded in the great world war and that still suffer for the sacri- fice offered by them, I send my best greeting, which recollects strength of feeling, of pride and of faith. May the conscience of having accomplished bravely their duty, the sympathy which surrounds them and the best wish of a comrade be of com- fort to them. F/to GENERALE A. DIAZ. CHAPTER XV. COOKIES Hunger is the best sauce. — Old Proverb. E. A. DOW American Consul to Algiers, Algeria Com Flake Kisses Beat whites of 2 eggs until stiff and add pinch of salt. Then take the following ingredients and stir them: % cup of sugar, 2 cups corn flakes, I/2 cup cocoanut, i/^ teaspoon vanilla extract. After stirring these thoroughly, drop with teaspoon on greased pan. Bake about twenty-five minutes in slow oven. WILLIAM COFFIN American Consul General, Berlin, Germany Molasses-Oatmeal Cookies (for Children) Heat a half cup molasses to boiling point, add y^ cup but- ter, then add (stirring continually), Xy^ cups of raw oatmeal, % cup of sugar, 1 scant cup of flour. Drop portions the size of ordinary cookies from spoon on large buttered pan several inches apart. L. MEMMIN6ER American Consul, Leghorn, Italy Brownies One-half cup of butter, 1 cup of sugar, 2 eggs, y^ cup of flour, 1 cup nuts, 2 squares of chocolate. Cream the butter and add the sugar gradually. Beat the eggs and then add the flour, chocolate and nuts. Drop from spoon on buttered pans. Bake in a moderate oven. 138 THE ALL-AMERICAN COOK BOOK GOVERNOR J. 0. PREUS, of Minnesota Fruit Cookies One cup butter, II/2 cups brown or white sugar, 3 egg-s, % cup molasses, 3 teaspoons sweet milk, 1 teaspoon soda, 1 tea- spoon cinnamon, % teaspoon cloves, 1 cup raisins. Mix quite soft, roll thin, and bake as other cookies, CAPT. N. E. IRWIN, U. S. Navy Commandant, U. S. Navy Yards, Portsmouth, N. H. Brownies One cup sugar, % cup melted butter, 2 unbeaten yolks of eggs, % cup of flour, beaten whites of 2 eggs added alternately, 1 cup walnuts, 1 teaspoon vanilla. Cook in medium oven 25 minutes. A. A. WINSLOW American Consul-General, Cape Town, South Africa Cookies Two cups sugar, % cup of sour milk, 1 cup butter, 2 eggs, y2 teaspoon soda, nutmeg and flour. Do not mix too stiff. Bake in quick oven. BRIG, GENERAL W, R. SMITH U, S. Army, Fort Sam Houston, Texas Cookies Two cups sugar, 1 cup butter, 3 eggs, juice of 1 lemon, flour enough to roll (about 3 cups) ; add 2 teaspoons baking powder to flour. Cream butter and sugar; add the eggs (well beaten), add lemon juice. Sift baking powder with flour. Add to the rest. Place on ice over night. Then roll as thin as possible, cut with cookie cutter and bake. C. M. HATHAWAY American Consul to Dublin, Ireland Cocoanut Rocks Ten oz. flour, ^^ lb. of butter, 6 oz. of shredded cocoanut, 8 oz. sugar, 4 eggs. Beat the sugar and butter together, adding cocoanut and flour by degrees, then the eggs, still beating the THE ALL-AMERICAN COOK BOOK 139 mixture, drop in small spoonfuls on buttered baking tin. Bake in quick oven. Takes about 8 minutes to bake. Will make about 30 cakes. GOVERNOR E. J. LAKE, of Connecticut Nut Cakes Two eggs, 1 cup sugar, pinch of salt, 4 tablespoons flour, l^ teaspoon baking powder, meats from 1 lb. English walnuts. Save out 15 or 20 walnuts for tops of little cakes and chop the rest and add to batter. One teaspoon of batter on greased tin for each cake. DR. ROSE, U. S. P. H. Hospital Drezel, Chicago, 111. Through courtesy of Asst. Chief Dietitian, Mr. F. M. Bumsted. Rich Cookies One-half cup butter, Vs cup sugar, 1 well beaten egg, % cup flour, % teaspoon vanilla, raisins, nuts, citron. Cream butter, add sugar gradually, eggs, flour and vanilla. Drop from top of spoon in small portions on buttered sheets, two inches apart. Spread thinly with a knife first dipped in cold water. Put four raisins, citron or almonds on each cookie. Bake. U. S. SENATOR E. F. LADD, of North Dakota Corn Flake Macaroons Whites of 4 eggs, 1 cup granulated sugar, 3 cups of corn flakes, 1 cup shredded cocoanut, I/2 cup walnut meats. Beat the whites of eggs very light and dry; add sugar and beat again ; then add other ingredients ; drop by teaspoon on well greased pans. Bake in moderate oven. CAPT H. E. IRWIN, U. S. Navy Commandant U. S. Navy Yard, Portsmouth, N. H. Oatmeal Cookies One-half cup butter, 1 cup sugar, 1 egg, % teaspoon salt, ^ teaspoon vanilla, 2 cups Quaker Oats. Beat butter into a cream, then add sugar and cream together. Add salt, then egg, beaten slightly. Stir in oatmeal until thoroughly mixed. Drop from small teaspoon 2 inches apart on baking sheet- 140 THE ALL-AMERICAN COOK BOOK greased slightly with lard. Bake in moderate oven, watching constantly. Remove when well browned and let cool a few minutes before removing from baking sheet. U. S. SENATOR B. M. FERNALD, of Maine Chairman Committee on Public Buildings and Grounds Walnut Goodies First part: One cup sugar, 1/2 cup butter, 2 eggs, 1% cups flour, 1 teaspoon baking powder, i/^ teaspoon salt, 1 tea- spoon vanilla. Second part : One cup chopped walnuts, 1 cup brown sugar, white of 1 egg, 1 teaspoon vanilla. Cream shorten- ing and sugar; add eggs beaten; sift and mix flour, baking powder and salt ; add to first. Butter tin and spread mixture over it, then beat white of egg stiff with brown sugar and vanilla. Spread over all. Bake y^ hour in moderate oven. Cut in squares while warm. GOVERNOR E. J. LAKE, of Connecticut Oatmeal Cookies One cup of sugar creamed with 1 tablespoon butter, 3 well beaten eggs, 2 cups rolled oats, 2 teaspoons baking powder, 1 teaspoon vanilla, pinch of salt. Butter pan and drop 14 tea- spoonful of mixture 3 inches apart. Will make about 60. GOVERNOR 0. H. SHOUP, of Colorado Oatmeal Cookies One cup of sugar, y^. cup melted butter, 2 eggs, ly^ cups oatmeal. Mix ingredients in order given and drop with tea- spoon on buttered pans. Bake a light brown. U. S. SENATOR L. H. BALL, of Delaware Albany Cakes One lb. of sugar, y^ lb. of butter and lard mixed, 1 egg, y% pint sour cream with ^ teaspoon soda, ll^ lbs. of flour. Let stand in icebox over night. In the morning roll in long pieces and twist around to form a small cookie. Sprinkle top with granulated sugar. THE ALL - AMERICAN COOK BOOK 141 GOVERNOR N. L. MILLER, of New York Brownies One cup sugar, i/^ cup melted butter, 2 eggs, 2 squares melted chocolate, 1 cup broken walnut meats, ^^ cup of flour, pinch salt. Mix in order given and bake in moderate oven. When cool cut in pieces ^ inch in width. W. R. WILLIAMS Former Assistant Secretary of War Soft Ginger Cakes One cup black molasses, 1 cup granulated sugar, 1 cup butter, 1 cup sour milk in which % teaspoon soda has been dissolved, 3 beaten eggs, 2 tablespoons ground ginger; cream butter and sugar, then add other items. Add flour to make stiff batter. Bake in moderate oven in muffin rings or pan. H. S. WATERMAN American Consul, San Jose, Costa Rica Surprise Cookies One cup of chopped nuts, 1 cup granulated sugar, 2% cups grated cocoanut, whites of 3 eggs and yolk of one, 2 tablespoons cocoa, pinch of salt, vanilla. Mix in saucepan and put on stove to melt together. Drop from spoon on buttered pan and bake in moderate oven. 142 THE ALL-AMERICAN COOK BOOK UNITED STATES SENATE Committee on the Library- March 20, 1922. My dear Madam: I received your letter of March 10th. I would be very glad to help you, but I don't know how to cook anything in the world except hard-boiled eggs, and I imagine everybody knows that. I can also make a cup of coffee, but when I do, I make it so strong that the dregs have to be drained out of it with cheesecloth. One good cup of it, though, threatens a man with delirium tremens. I don't think any of my recipes would help your book. My recipe for cooking hard-boiled eggs is to "put them in boiling water and then forget it." If you forget them long enough, they are hard-boiled. Very truly yours, JOHN SHARP WILLIAMS CHAPTER XVI. FROZEN DESSERTS AND BEVERAGES Where there is no peace, there is no feast. — An Ancient Saying. CHARLES EVANS HUGHES Secretary of State Frozen Strawberries Mash 1 qt. of strawberries, add V2 cup of sugar and the juice of 1 lemon; stand aside for 1 hour, then add 1 pt. of water; turn into a freezer and freeze in the same way as ordinary ice cream. Turn the dasher slowly. Frozen straw- berries may be served in punch glasses plain with a little whipped cream over them. GOVERNOR WM. D. STEPHENS, of California Orange Ice Cream One pt. of California orange juice, 1 pt. of whipped cream, 1 pt. of plain cream and sugar to taste. Beat orange juice gradually into cream ; freeze and pack 2 hours. (Editor's Note: The orange has been named officially as the Golden State's favorite fruit.) REAR ADMIRAL S. S. ROBINSON United States Military Governor, Dominican Republic Ice Cream from the Tropics Grate the meat from 3 medium sized cocoanuts and wrap in cheesecloth ; squeeze until all the milk is extracted ; add to 144 THE ALL-AMERICAN COOK BOOK the milk 4 tablespoons of granulated sugar, 2 cans of pre- served jam, peaches, strawberries, apricots or raspberries. Freeze. This will serve 12 people. Note : In places where ice cream is not obtainable it makes a good substitute for ice cream. G. E. CHAMBERLIN American Consul to Glasgow, Scotland Apricot Sherbert One qt. of preserved apricots, 1 large lemon, 4 oz. sugar and 1 pt. of water. Boil the water and sugar until they form a thick syrup (from 15 to 20 minutes), press the apricots through a sieve into the mixture, using only the juice in which they are preserved; add the lemon juice and when cold freeze as usual. H. FOSTER BAIN Director, Bureau of Mines Blackberry Ice Cream One qt. of milk thickened to consistency of cream, with flour and water (as one thickens gravy) ; cook 15 minutes in double boiler to remove taste of raw flour; sweeten to taste and add 11/2 teaspoons of vanilla and about 2 cups of blackberry jam (or to taste), and freeze. MAJ.-GENERAL D. C. SHANKS, U. S. Army Fruit Acid Four quarts of fruit and 2 qts. of boiling water. Put on the stove and let come to a boil. Put in a flannel bag and let drip. Add 1 cup of sugar to each of fruit and juice ; add 6 ozs. of tartaric acid to the whole, and serve very cold. GOVERNOR A. 0. BROWN, State of New Hampshire Uncooked Grape Juice One quart of grapes (preferably wild), picked from the stems, IV2 cups of sugar. Fill jars with boiling water and seal. Leave for 6 months. Sterilize the jars thoroughly. After wash- ing the grapes rinse them in sterilized water in the jar. Set jar in warm water while adding the boiling water. THE ALL-AMERICAN COOK BOOK 145 COL. W. S. McNAIR Chief-of-Staff, Army of Occupation, Coblenz, Germany Combination Fruit Ice Three oranges, 3 lemons, 3 ripe bananas, 3 cups of water and sugar to taste. Squeeze juice from the lemons and oranges, mash bananas to pulp with a fork; add water and sweeten generously. Freeze. Pineapple juice may be added. GOVERNOR B. W. OLCOTT, State of Oregon Dessert Heat 2 cups of milk to the boiling point in double boiler. Beat yolks of 2 eggs very light and mix with i/^ cup of sugar; add this to hot milk and cook it until custard coats the spoon ; remove from the fire at this point. Soften 1 tablespoon of gelatine in % cup of cold water; add to the custard and let cool. Stir in 1 teaspoon of vanilla. Beat whites of eggs very stiff and fold into % pt. or 1 cup of whipped cream. As soon as the custard begins to set fold it into the whipped cream and eggs. Chill in mold and serve with sauce or whipped cream. REAR ADMIRAL J. L. LATIMER Judge Advocate-General, U. S. Navy, Washington, D. C. Frozen Pudding Three cups milk, 1 cup sugar, % teaspoon salt, 2 eggs, 1 cup heavy cream, y^ cup rum substitute, 1 cup candied fruit. Cut fruit in small pieces and soak 1 hour in rum substitute to cover. Make custard of milk, sugar, salt and eggs, strain, cool, add cream and rum substitute and then freeze. Pack in mold and let stand 1 or 2 hours. Serve with whipped cream. J. H. GOODIER Former American Consul to Palma de Malorca, Spain Gharlestown Punch Juice of 2 doz. lemons, 2 doz. limes, and 1 large diced pineapple, 1 qt. of seeded cherries, 2 qts. of ginger ale, 2 qts. of Appolinaris water, large piece of ice and sugar to taste. This beverage is used for receptions instead of punches having wine in them. A 100 per cent American beverage, being used for **D. A. R." receptions. 146 THE ALL-AMERICAN COOK BOOK MAJ.-GENERAL CLARENCE R. EDWARDS Ginger Ale Put 1 qt. of chipped ice in a gallon jug, and add 1 lb. of sugar and 1 tablespoon strong ginger, and shake well. Add 1 pt. of best cider vinegar and fill the jug with water. ALBERT OTTINGER Asst. Attorney-General, Dept. of Justice, Washington, D. C. Ginger Cream Soak y^ box of pulverized gelatine in 1 cup of water (cold) for several hours. Add 1 cup of hot water, 1 cup of sugar, and some preserved ginger cut fine. Stir all together until it begins to thicken, then add 2 cups of whipped cream (stiff). Set away to harden in mold. MAJOR 0. N. SOLBERT American Military Attache to London, England Mint Sherbet Bruise in a mortar a bunch of mint and add 1 pt. of boiling water; steep for 20 minutes and strain carefully. Boil the mint water with II/2 cups of sugar for 10 minutes, then remove from fire and add juice of 3 oranges, 1 cup of pine- apple juice, and the milk from a cocoanut. Turn into the freezer, and when half frozen add stiffly beaten whites of 2 eggs. CHAPTER XVII. JAMS AND PICKLES It has been observed that "Change is the sauce that sharp- ens appetite." — An Ancient Saying. FREDEICK M. RYDER American Consul-General to Vancouver, B. C, Canada Apple Ginger Four pounds of sour apples, 4 lemons, 2 lbs. of sugar and 1 oz. of ginger root. Pare, core and chop apples; wash, remove seeds and chop lemons; add sugar and ginger root, and cook very slowly 6 hours. Pour into glasses and seal. GOVERNOR M. G. MECHEM, State of New Mexico Preserved Quince This is different from the kind that our mothers used to make, but is very palatable. The quince flourishes in New Mexico to an unusual degree, and the quality of the fruit is the finest of any on the market. In preparing this preserve always ask for New Mexico quinces. Take 12 large, ripe quinces and peel and quarter them, leaving the seeds and core, and boil in clear water slowly until tender. While hot, press them through a colander, or remove the seeds and cores and run the fruit through a meat grinder. To 1 cup of quince take 1 cup of sugar and mix in a granite ware kettle, and cook slowly about I/2 an hour, or until you are able to see the bottom of the kettle through the liquid, and if none of the mixture sticks to the pan it has cooked enough. Take it from the stove and beat it as you would beat 148 THE ALL-AMERICAN COOK BOOK an egg, continually, until it becomes cold, when it should be put in small molds, just large enough for serving 1 person. As soon as it has hardened it is ready to use. It is difficult to give exact directions for making this preserve, but if one acquires the art of it they will find it well worth the effort. U. S. SENATOR MILES POINDEXTER, State of Washington Chairman, Committee on Mines and Mining Orange Marmalade One grapefruit, 1 orange and 1 lemon. Slice the fruit peel and all ; to 1 cup of fruit add 3 cups of cold water, letting it stand over night; next day boil until the rind is tender, letting it again stand over night. To 1 cup of fruit add 1 cup of sugar. Let juice come to a boil and add sugar, letting it boil until it jellies. PRANK W. MAHIN American Consul to Amsterdam, Netherlands Raspberry Jam One and i/4 lbs. of sugar to 1 lb. of fruit. Put the sugar in preserving kettle and allow to melt slowly on the back of the stove, being careful it does not burn ; it will take several hours for the sugar to melt. When very hot add the rasp- berries and boil very fast 3 minutes, when it will be clear and ready to put in glasses. Currants or strawberries may be treated in the same way. Note : This method of making jam gives all the flavor of fresh fruit and beautiful color. U. S. SENATOR D. W. FLETCHER, State of Florida Orange Marmalade One orange, 1 lemon, and 1 grapefruit (thick skinned is best). Remove skins in quarters. Boil % of an hour; change water and boil % of an hour; repeat and drain; 14 of P^el strip in fine pieces and % of peel grind coarsely in meat chop- per. Slice the fruit, remove seeds, core ; mix with the peel and cover with 3 times its weight in water. Boil 1 hour. Add equal weight in sugar and boil 1 hour, or until the syrup is the color of amber and as thick as honey. Put into glasses ; cover with melted paraffine when cold. THE ALL-AMERICAN COOK BOOK 149 MAJ.-GENERAL WILLIAM WIEGEL, U. S. Army Celestial Jam Put through food chopper l^^ lbs. of raisins (seeded), 2y2 lbs. pitted cherries, 4% large oranges, pulp and riud, and 5 lbs. of sugar. Boil very slowly 1 hour. Seal while hot. "My dear Mrs. Brebner: "Please pardon by long delay in answering your letter of March 15, 1922. I have been wait- ing for my property to arrive from Camp Dix, N. J., in which I have many valuable recipes gath- ered during my long service in the army, but, at the present time, this property is still somewhere en route. Hence, I will consider it a favor if you will put my name to one or more recipes that you may furnish to put in your book. "I heartily indorse your work, and I believe a book of this kind will bring in a good revenue to the dependent families and wounded of our late war. No doubt it will be both valuable to the people who buy such a book for the many valuable recipes contained therein, but, in addition, it will be a souvenir of this generation to the generations to come in that it contains the names of the dis- tinguished men of this time. I assure you that you have my hearty support, and you are at liberty to associate my name with one or more recipes that you may select. "I deem it an honor to be asked to contribute this mite to such a worthy cause. I trust my tardiness in writing may not have held up your publication. "Sincerely yours, "WILLIAM WEIGEL, "Brig.-General, U. S. Army." 150 THE ALL-AMERICAN COOK BOOK L. L. EEENA American Consul-General to Warsaw, Poland Pineapple Conserve One lb. of dried apricots which have been soaked 1 hour, 1 large diced pineapple, 4 oranges and 1/2 lb. of English walnut meats. Gently simmer and add to each cup of fruit 1 cup of sugar. When consistency of marmalade it is ready to seal. MAJ.-GENERAL JOHN F. MORRISON, U. S. Army Grape Conserve Five pounds of grapes, 4% lbs. of sugar, 1 lb. of raisins and % lb. nuts. Pulp grapes and cook until seeds may be removed easily; then strain and add skins and other ingredi- ents. Cook about 30 minutes. BRIG.-GENERAL J. L. KERNAN, U. S. Army Blackberry Pickle Boil 7 lbs. of blackberries with 5 lbs. of sugar and 1 pt. of best cider vinegar until berries are done. Skim out the ber- ries, boil the juice until thick as syrup, pour over the berries, cover and keep in cool (not cold) place. Will keep several months without being sealed. GOVERNOR N. L. MILLER, State of New York Pumpkin Conserve Pare and cut in small pieces (cubes) 7 lbs. pumpkin, 5 lbs. sugar, mix and stand over night. In morning slice 1 orange and 3 lemons. Bring all to a boil and simmer until done. GOVERNOR ROBERT D. CARY, State of Wyoming Chutney Four cups of sliced sour apples, 8 cups of chopped green tomatoes, 4 cups of chopped raisins, 1 shallot, chopped, ^4 cup of salt, 2 onions chopped, 6 cups of brown sugar, 1 qt. of best vinegar, 1 inch of ginger root, and 1 teaspoon of cayenne pepper. Mix all ingredients and cook all day. Cool, then boil hard for 5 minutes, stirring constantly. Fill sterilized jarsj seal while hot. THE ALL-AMERICAN COOK BOOK 151 CONGRESSMAN A. T. SMITH Chairman, Committee on Alcoholic Liquor Traffic Sweet Pickles Take ordinary sour cucumber pickles and slice them very thin. Place between the layers of the sliced pickles sugar, mixed with pickling spices. Let them stand for 24 hours before using and serve in quantity desired. U. S. SENATOR F. B. WILLIS, State of Ohio Corn Salad Twelve large ears of corn, 13 large onions, large stalk of celery, 4 green peppers, 4 red peppers, 14 cup of salt, 1 small cabbage, 3 pts. of best cider vinegar, and 2 lbs. of brown sugar. Cut corn from the cob and grind with other ingredients. Boil all together for 20 minutes ; take from fire and add 3 teaspoons of mustard dissolved in cold water. Seal while hot. 152 THE ALL-AMERICAN COOK BOOK Mrs. Gertruble Stafford Brebner, Chicago, Illinois. "I congratulate you on your very laudable 'double-bar- reled' ambition. It is certainly a fine and noble idea to aim for such beneficial and material assistance for the Disabled Veterans, and it is almost equally praiseworthy to teach the people of this country how to cook. I am only sorry that I can't write you out a recipe, but you are quite at liberty to tag any dish south of the Mason and Dixon Line with my mark. I make this condition, as I was bred in 'Old Kentucky,' and my tastes sorter run to Southern dishes." — General Radford. CHAPTER XVIII. CONFECTIONERY There is a best way to do everything, even if it be but to boil an egg. — R. W. Emerson. BRIG.-GENERAL J. W. RUCKMAN (Placed in memory of General Ruckman by his daughter, Marjorie Campbell Ruckman.) Fudge Two cups of granulated sugar, 1 cup of milk, 1 tablespoon of butter, % cake Baker's unsweetened chocolate, vanilla ex- tract. Shave the chocolate ; add milk, sugar and butter. Cook over gradually inereassing fire for about 20 minutes, stirring constantly or until it "balls" when dropped in cold water. Remove from stove and beat hard for 3 or 4 minutes; then add vanilla and pour into buttered pans. GENERAL G. W. GOETHALS Marchpane, Lubeck Style Blanch and skin 1 lb. of fresh sweet almonds. Cut out all discolored parts, wash, dry with a cloth, grate as fine as pos- sible or pound to a paste ; then put on slow fire with 1 lb. sifted powdered sugar and 1 tablespoon orange blossom water in a graniteware saucepan, and stir until it no longer sticks to the hand. Then pour at once on board sprinkled with sugar, roll out to desired thickness, using a little more sugar if required. This paste can be cut in fancy shapes, or molded into pears, apples, bananas, etc., or a large round disc may be decorated with rim of the same material and the center ornamented with molded fruits, the rim dented fancifully and inlaid with candied orange or lemon peel cut in small squares, lozenges, triangles, 154 THE ALL-AMERICAN COOK BOOK bars and circles. When done, dry in a cool oven. The paste must remain white and soft. The fruits may be colored with candy coloring. PAUL JOSSELYN Assistant Chinese Secretary, American Legation, Peking, China Soft Nougat Whip 1/^ lb. powdered sugar and whites of 3 eggs in gran- ite ware saucepan over hot fire to thick batter. Then add % lb. blanched and chopped almonds, 1 tablespoon vanilla sugar and if desired, 2 ozs. candied orange peel chopped. When well mixed, spread out evenly on wax paper, in a shallow pan, about 1 inch thick, lay wax paper on top, put another pan on top as a weight and dry 5 minutes in moderate oven. Then cut up quickly or shape into a horn of plenty, or basket, before it hardens. W. A. BICKERS American Consul to Pureto Plata, Dominican Republic Cocoanut Candy One cocoanut coarsely chopped, 1 lb. of sugar, % pt. of water, 1 inch of ginger with a little lemon rind. Boil all ingredients together, being careful not to burn, until it threads, then drop with a teaspoon onto buttered plates, and allow to cool. ALBERT HALSTEAD American Consul-General to Montreal, Canada Chocolate Loaf Candy Four cups granulated sugar, 1 heaping tablespoon butter, iy2 cups sweet cream, 1 oz. of chocolate (dissolved in a little warm water), 1 tablespoon glucose (can be omitted). Place over fire and stir until it begins to boil. Do not stir after it boils. Cook until it forms a soft ball when dropped in cold water. Pour on buttered platter to cool. Do not scrape kettle. When cool work into heap with wooden spoon or paddle, add 1 tablespoon vanilla, stir until the whole mass grains. Cover with damp cloth and let set % hour, then with the hands work it until soft and smooth, add 1^^ cups nut meats, shape into loaf and slice. THE ALL - AMERICAN COOK BOOK 155 GEORGE ORR American Consul to Panama City, Panama Pralines Put 1 cup of powdered sugar, % cup of maple syrup, and 14 cup of cream in blazer. Bring to the boiling point, and let boil until a soft ball may be formed in cold water. Extinguish flame, and heat mixture until creamy. Add 1 cup of pecan or walnut meats. U. S. SENATOR H. S. NEW Chairman, Committee on Territories and Insular Possessions Cocoanut Steeples Grate a small cocoanut and mix it with % of a cup of gran- ulated sugar. Then stir in the white of 1 egg, beaten stiff; roll in small balls and form a peak on the top. Bake in a quick oven till the top of the peak turns brown. HUNTER SHARP American Consul to Edinburgh, Scotland Turkish Candy Two pounds of sugar, 1 lb. of glucose, % lb. almonds (or nuts of any kind) chopped, % cup water, whites of 2 eggs beaten, teaspoon vanilla. Boil sugar, glucose and water to- gether until brittle when dropped in cold water, remove from fire and add slowly the whites of eggs, nuts and vanilla. Stir until very thick and white. Pour into mold and when cold cut in slices. EDWARD E. BRODIE American Minister to Bangkok, Siam Allegrette Two cups granulated sugar, ^ cup milk, about ^2 cake Baker's bitter chocolate. Cook sugar and milk together slowly until it forms a soft ball in cold water. Then beat until hard enough to roll in balls about the size of a hickory nut. Place these on a buttered platter and let cool. Steam chocolate over teakettle until soft. Use small fork for dipping fondant in chocolate. Then place each one on oiled paper. Drop % walnut on top of each candy before chocolate dries. 156 THE ALL-AMERICAN COOK BOOK MAJ.-GENERAL LEONARD WOOD Governor-General, Philippine Islands Glazed Fruit The best glazing for fruits is fondant, but a good glazing is made as follows: Boil to hard ball (247°), without stirring, 2 cups of sugar in 1 of water. Put each fruit or nut on new hat pin or knitting needle, dip carefully into hot syrup and place on buttered or waxed paper. For a heavy coating dip a second time when cold. Pecans, walnuts, Brazil nuts, cher- ries, raisins, grapes may be glazed in this way, also seedless oranges, peeled and carefully separated into sections without breaking into the pulp. BRIG.-GENERAL ROBT. C. DAVIS, U. S. Army Crystallized Bananas Remove skins from large ripe bananas, cut into slives 14- inch thick, sprinkle with fine sugar, lay out on boards and dry in the sun, each day, turning over several times as fruit dries, and dust with sugar. In a few days it becomes a delicious and delicately flavored fruit. CONGRESSMAN F. W. MONDELL, State of Wyoming Sugarless Sweets One cup of stoned dates; add 1 cup of raisins and 1 cup of nuts (ground). Run all through food chopper and roll in balls. Coat with chocolate or roll in cocoanut if desired. U. S. SENATOR T. H. CARAWAY, State of Arkansas Caramel Almonds Toss or mix i/^ lb. of blanched, skinned and well dried almonds in 1 dessert spoon of butter, until well covered, pour into candy tin and bake to a delicate brown in moderate oven, stirring frequently. Then stir into l^ cup of sugar boiled to the caramel stage, until well coated, pour on buttered slab and break apart when cold. THE ALL-AMERICAN COOK BOOK 157 GLOSSARY Anchovy — A fish caught in the Mediterranean. Anchovy Essence — Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms. Angelica — ^A plant, the stalks of which are preserved, used for decorating. Appetizers — Cold hors d'oeuvres, side dishes, served prelimi- nary to the dinner, supposed to create an appetite for something more substantial. Au, Aux — To or with. Bain-marie — A double boiler. Bisque — A paste or puree. Blanch — To scald. Bombe — Ices in a mold, an outside coating of one kind, a filling of another. Bouchee — Mouthful. Bouillon — Beef broth. Brioche — A bread made rich with eggs. Brochette — A skewer. Caviare — Salted and smoked sturgeon roe. Cutlets — Steaks of veal, lamb, mutton, or pork. Entree — A made dish served as a course or between courses. Foie-grass — Fat liver; especially the liver of fat geese. 158 THE ALL-AMERICAN COOK BOOK Fondue — Cheese and eggs cooked together. Fondant — Cooked and beaten sugar, ready to flavor and mold for centers of bonbons. Francaise — In French style. Frappe — Half frozen. Fricassee — Originally meat fried and served with a sauce. Gherkins — Small cucumbers. Giblets — The neck, liver, gizzard, and heart of poultry or game. Glace — Glossed over. Hors d'cBuvres — Side dishes. Italienne — In Italian style. Jardiniere — Mixed vegetables. Koumiss — Fermented milk. Macedoine — A mixture of several fruits or vegetables. Marrons — Chestnuts. Mayonnaise — Salad sauce. Meringue — Mixture of sugar and white of egg beaten together. Mignon — Small. Mousse — Moss, froth, something light and spongy. Mulligatawny — Curry soup. Noir — Black. Papillote — Paper. Parfait — Perfect. Pate — Paste. Pilaf — Turkish dish of rice and tomatoes. Potage — Soup. Printaniere (a la) — With young spring vegetables. Puree — Ingredients rubbed through a sieve. Ragout — A highly seasoned fish or meat dish. THE ALL-AMERICAN COOK BOOK 159 Rissoles — Something crisp. Riz — Rice, Rioux — Butter and flour mixed and used for thickening. Scones — Scotch name for baking powder biscuit. Sorbet — Frozen punch. Souffle — A puff, something light and fluffy. Syllabub — Old English name for whipped and flavored cream. Canapes are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the following mixtures. Served hot or cold. 160 THE ALL-AMERICAN COOK BOOK VEGETABLES AS MEDICINE Watercress is an excellent blood purifier. Lettuce has a soothing effect on the nerves and is excel- lent for sufferers from insomnia. Tomatoes are good for a torpid liver, but should be avoided by gouty people. Spinach has great aperient qualities, and is far better than medicine for sufferers from constipation. It is also excellent for kidney troubles. Beet root is fattening and food for people who want to put on flesh. So are potatoes. Parsnips possess the same virtues as sarsparilla. Apples, carrots and Brazil nuts are excellent for sufferers from constipation. Raw carrots cure indigestion. When cooked they will cure asthma. Celery contains sulphur and helps to purify the blood. CHAPTER XIX. SPOON BREADS Economy is the household mint. — Old Proverb. COL. GEORGE HARVEY American Ambassador to England Delicious Ginger Bread One cup of sour cream, 1 cup of molasses, 1 cup of sugar, 1 egg, 1 teaspoon each of soda, allspice, ginger and cinnamon, ^ teaspoon of salt, 2 cups of flour, 1 cup of raisins and ^2 cup of walnut meats (floured). Mix in order given. Bake in medium oven. REAR-ADMIRAL J. W. OMAN, U. S. Navy Thin Ginger Bread One cup of sugar, generous V2 cup of butter, % cup of milk, iy2 scant cups of flour, 1 scant teaspoon of ginger and a pinch of salt. Spread on tin sheets (very thin). Bake in quick oven and cut in squares while hot. J. G. EMERY Former National Commander of the American Legion Ginger Bread One-half cup of brown sugar, I/4 cup of olive oil, 1^ cup of molasses, 1^ cup of hot water, 1^ teaspoon of soda dissolved in water, 1 cup of flour, 1^ teaspoon of ginger, i/^ teaspoon of cinnamon, and 1 egg, beaten light, added last. Bake in a very slow oven. Eat while warm. 162 THE ALL-AMERICAN COOK BOOK ALBERT B. FALL Secretary of the Interior Soft Ginger Bread Two eggs, 1 cup of molasses, 1 level teaspoon of soda, 1 tablespoon of butter and 1 heaping tablespoon of ginger. Dissolve the soda in 1 cup of boiling water, add to the above ingredients, which have been thoroughly mixed, then add 3 cups of cake flour. Bake in a quick oven. Serve with hard sauce. COL. PETER MURRAY, U. S. Army, Governor's Island, N. Y. French Ginger Bread Sift 1% lbs. of flour, % lb. of rice flour, 1 oz. of baking powder together 6 times. Put 1 pt. each of honey (or molassesj and butter in warm jar and keep warm, until butter is melted. Mince the rind of 2 lemons, and mix with % pt. of almond paste, 2 ozs. of ground ginger, % teaspoon ground nutmeg and pinch of ground clove. Stir the liquid into the flour, also spices, and beat hard 20 minutes. Bake in 2 or 3 buttered pans in moderate oven. Cover with light icing and cut when cool. REAR-ADMIRAL BENSON, U. S. Navy Spoon Bread One cup of commeal scalded with almost boiling hot water, stirring constantly add 2 cups of milk, 2 eggs, lump of shorten- ing and a little yeast or baking powder. Batter must be thin to be good. Bake in a deep dish. Serve hot, GOVERNOR J. B. A. ROBERTSON, State of Oklahoma Southern Spoon Bread Heat 1 pt. of fresh milk, nearly to boiling ; gradually stir in ^2 cup of cornmeal and cook until the consistency of mush, add y2 teaspoon of baking powder, 1 teaspoon of salt, and the yolks of 4 eggs beaten light ; fold in the egg whites, beaten until stiff. Pour into a greased baking dish and bake ^ hour. Serve at once with butter from the dish in which it was baked. THE ALL-AMERICAN COOK BOOK 163 MAJOE-GENERAL M. M. PATRICK, U. S. Army Chief of the Air Service, War Department Virginia Spoon Bread One cup of white cornmeal (water ground if possible), 3^ cups of sweet milk, 2 eggs, I/2 teaspoon of salt, 1 tablespoon each of butter and lard, 2 teaspoons of baking powder. Melt butter and lard together, put milk and lard and butter with eggs ; put baking powder and salt in cornmeal ; mix liquids and meal. Bake in moderate oven in deep dish, 40 minutes. GOVERNOR HENRY J. ALLEN, State of Kansas Spoon Corn Bread Heat 1 pt. of milk to the boiling point and stir in i/^ pt. of cornmeal and % teaspoon of salt, but do not work. Sep- arate the whites and yolks of 4 eggs and stir yolks into batter. Add the whites last, stirring as little as possible. Bake in moderate oven. BRIG.-GENERAL J. L. HINES, U. S. Army Ft. Sam Houston, Texas Virginia Spoon Bread Heat ^ pt. of sweet milk to boiling point, stir in y^ cup of cornmeal, cook 5 minutes ; then beat tablespoon of butter and 1/2 remaining milk (i/4 pt.) into the mush, add 1 beaten ^g^, beat vigorously once more. Gradually beat in remaining milk. Put mixture into buttered dish and bake 25 minutes in hot over. Serve at once. CAPT. RALPH EARLE, U. S. Atlantic Fleet At Anchor, Guantanamo Bay, Cuba, U. S. S. Florida, Flagship Rich Com Bread One cup of cornmeal, 1 cup of flour, 4 teaspoons of baking powder, ^ cup of sugar, % teaspoon of salt, \y<2. cups of milk, 14 cup of butter and 2 eggs. Mix dry ingredients, add eggs well beaten with milk and batter melted ; bake in shallow pans well-greased in hot oven 15 to 20 minutes. 164 THE ALL-AMERICAN COOK BOOK GOVERNOR THOMAS E. KILBY, State of Alabama, Corn Bread Beat lightly the yolk of 1 egg, 1 pt. of buttermilk or clabber, 1 tablespoon melted lard, add corn meal to the con- sistency of batter bread ; last thing add % teaspoon of soda and white of egg, well beaten. Pour into hot pan (an iron skillet is best). Do not permit batter to stand a minute after mixing. BRIG.-GENERAL H. JERVEY U. S. Army Virginia Batter Bread One cup of corn meal, 1 tablespoon of lard and 1 teaspoon of salt ; mix with 2 cups of boiling water ; add 2 eggs and beat well, adding 1 cup of milk last. Bake in pudding dish and serve in same, using spoon. ADMIRAL A. GLEAVES U. S. Navy, Commandant First Naval District, Navy Yard, Boston, Mass. Virginia Corn Bread One quart of white corn meal, 1 qt. of milk, 3 eggs, pinch 6 of salt. Boil 1 pt. of milk and pour on the meal ; beat eggs separately, add the other pint of milk and eggs to the scalded meal. Melt butter in the baking dish and pour in the batter (have dish hot when batter is poured in). Bake 20 minutes. BRIG.-GENERAL C. G. LONG U. S. Marine Corps Bannock One cup of Baltimore pearl meal scalded with 2 cups of milk ; when cool add piece of butter size of an egg, 1 table- spoon of sugar, pinch of salt, yolks of 2 eggs ; when well mixed add the whites of 2 eggs, beaten to a froth. Bake 20 minutes in a deep pie plate. Serve at once. THE ALL-AMERICAN COOK BOOK 165 HERBERT 0. HOOVER Secretary of Commerce Spoon Bread One cup of com meal (white or yellow), 1 cup of sweet milk, 2 cups of boiling water, 1 or 2 eggs, butter size of walnut, and 1 teaspoon of salt. Put the meal into sauce pan and pour boiling water over it. Add the salt and butter while cooking. Cook this 5 minutes, stirring constantly. Remove from the stove and add (stirring the mixture) the milk and eggs (which Bhould be beaten well). Bake in moderate oven 30 minutes, using shallow pans. The addition of rice, about 2 tablespoons, will greatly improve this bread. CONGRESSMAN T. M. BELL, State of Georgia Light Com Bread Take 1 gal. of com meal, 1 heaping teaspoon of soda, and mix with enough hot water to make a soft dough. Put in a vessel to rise (takes about 7 hours) and stand in a warm place. Take 2 cups of flour, 2 cups of syrup and 1 heaping teaspoon of soda, mix well and add to risen dough, which will be thin. Put in a greased covered pan and bake in a slow oven 3 hours, or until done. This makes a large loaf. CAPT. W. M. CROSE Commandant U. S. Naval District, Cavite, Philippine Islands Hasty Coffee Cake Four tablespoons of butter, I/2 cup of sugar, l^ cup of milk, 11/^ scant cups of flour, % teaspoon of salt, 1 egg^ and 3 teaspoons of baking powder. On top of batter, in the baking pans, put lumps of butter, cinnamon and nuts. Bake as other coffee cakes. KNOX ALEXANDER American Consul to San Luis Potosi, Mexico "EUen Maria" One cup of brown sugar, 1 cup of sour milk, 2 cups of flour, % cup of shortening, 3 teaspoons of cinnamon, 2 tea- 166 THE ALL-AMERICAN COOK BOOK spoons of cloves, 2 teaspoons of allspice, 1 teaspoon of soda, y^ cup of currants, y^ cup of raisins, % cup of chopped nut meats, 1 tablespoon of molasses and 2 eggs. Put the soda in the dry flour, put all ingredients in the mixing bowl, and beat hard 3 minutes. Bake in loaf, layers, or muffin rings. This recipe makes a good cake, leaving out nuts, raisins and currants. GEORGE ORE American Consul to Panama City, Panama Yankee Peach Cake Stir 2 teaspoons of baking powder, i/^ teaspoon of salt with 2 cups of flour. Work in y^ cup of butter. Add 1 beaten ^^% to 1 cup of milk and stir into flour. Butter pie tin and pour in mixture, pressing into tops of dough, 6 peaches, peeled, stoned, and cut in quarters. Mix 1 tablespoon of cinnamon and 3 tablespoons of sugar, and sprinkle over the top. Bake and serve with butter. GOVERNOR P. P. BAXTER, State of IMbine Through courtesy of Mrs. Susan Ballou Kaffee Klatch Pour eggs, 1 cup of sugar, 1 cup of flour, 1 teaspoon of baking powder, 1 tablespoon of coffee essence. Beat yolks of eggs with sugar, add flour and baking powder, coffee essence, and last, beaten whites of the eggs. Bake in 2 round tins. Whip 1/2 pt- of cream and place between the layers (unsweetened). Icing: White of egg (beaten stiff), with y^ cup of confectioner's sugar flavored with coffee essence. COMMANDER M. K. METCALF Department of the U. S. Navy, General Board Coffee Cake One cup of sugar, 1 cup of flour, 1 tablespoon of lard, 1 tablespoon of butter. Mix and take out a scant ^4; to what is left add 1 slightly beaten ^%^, 1 cup of milk, 1 cup of flour, 2 teaspoons of baking powder and pinch of salt. To what is THE ALL-AMERICAN COOK BOOK 167 reserved add 1 teaspoon of cinnamon and spread over the top. Bake 25 minutes in moderate oven. W. M. MOONEY Chief Clerk and Superintendent Post Office, Washin^on, D. C. Blackberry Gems Line small gem pans with rich biscuit dough ; fill the center with blackberries, sprinkle with sugar and bake in a quick oven. Turn out with care; dust with confectioner's sugar and serve with cream. W. K. WILLIAMS Former Assistant Secretary of War Pop Overs Four eggs, 1 pt. of milk, 1 pt. of flour, y^2 level teaspoon of salt, butter the size of an egg. Makes thin batter. Bake in muflBn rings y^ full, in very hot oven. About 20 minutes required. CONGRESSMAN J. W. FORDNEY, State of Michigan Chairman, Ways and Means Committee Graham Gems One ^g^, y^ cup of brown sugar, 3 cups of buttermilk, 1 teaspoon of salt, 3 teaspoons of soda (scant), 3 cups of graham flour, sifted before measuring, and 2 tablespoons of melted butter. Bake in gem pans. BRIG-GENERAL W. S. GRAVES U. S. Army, Camp Dix, N. J. Pop Overs Two eggs, pinch of salt, large coffee cup of milk, same cup not quite full of flour; beat eggs well together, add the salt, then the milk, beat all together with tg^ beater (never use a spoon). Bake in cold gem pans in quick oven, but not hot enough to brown before pop overs have a chance to rise. 168 THE ALL-AMEEICAN COOK BOOK FRANK 0. LOWDEN Former Governor, known as "Illinois' War Governor" Graham Muffins One egg, 1 teaspoon of salt, 2 cups of milk, 2 tablespoons of melted butter, I14 cups white flour, I14 cups of graham flour, and 2 teaspoons of baking powder. To the beaten egg, add the salt and milk; stir in the flour and the butter; add the baking powder. Bake in a hot oven until brown (about 20 minutes). COLONEL FRANK WHITE Treasurer of the United States Note : Colonel White 's favorite Sunday morning break- fast consists of bacon, fried apples and coffee. Date Muffins Two tablespoons of butter creamed with i/4 cup of sugar, 2 well beaten eggs, 1 cup of milk, 2 cups of flour, 2 teaspoons of baking powder. Beat thoroughly together; add 1 cup of finely cut dates. Bake in quick oven 20 minutes. Makes 1 dozen muffins. COL. F. W. PHISTEREB U. S. Army, Ft, McPherson, Georgia — Sally Lunn Two eggs, 2 tablespoons of melted butter, 1 cup of sweet milk, 2 tablespoons of sugar, 2 cups of flour and 2 teaspoons of baking powder. THE ALL-AMERICAN COOK BOOK 169 GEORGE WASHINGTON'S FAVORITE BREAKFAST BREAD Sent through courtesy of a Rear Admiral in the U. S. Navy Sally Limn Two cups of flour, butter size of egg, 2 eggs, 1 cup of milk, 1 teaspoon of sugar, l^ teaspoon of salt, y^ yeast cake dissolved in a little warm water. Rub the butter in the flour with salt and sugar, add the eggs beaten separately, yeast and milk. It should not be a thin batter; some flour takes more liquid than others. Leave out some milk if necessary. Set to rise in cups, or in loaf pans, several hours, or all night. Bake in a moderate oven as for rolls. Note: Sally Lunn was George "Washington's housekeeper and her name is given to the dish. 170 THE ALL-AMERICAN COOK BOOK USES OF LEMONS The lemon is not sufficiently appreciated from a hygienic standpoint; for instance: Lemon juice removes stains from the hands. A dash of lemon juice in plain water is an excellent tooth wash ; it not only removes the tartar, but sweetens the breath. Lemon juice applications will allay irritation caused by the bites of insects. The juice of a lemon taken in hot water on awakening is an excellent liver corrective, and for stout people is better than any "anti-fat" medicine ever invented. Glycerine and lemon juice, half and half, on a bit of absorbent cotton is the best thing in the world wherewith to moisten the lips of a fever-parched patient. Lemon juice and salt will remove rust stains. For a manicure aid lemon juice is all that is necessary for loosening the cuticle and for brightening and cleansing the nails. Save your lemon rinds and dry them for kindling ; a hand- ful will revive a dying fire. HELPFUL HINTS COMMON WAYS OF COOKING FOOD Baking is cooking in confined heat in the oven. Examples: Bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired temperature. Boiling is cooking by immersion in water at 212°. F. Exam- ples: Potatoes, cabbage, macaroni. Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Exam- ples: Tough meats, fowl, whole liver. Broiling or Grilling is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: Steaks, chops. Fricasseeing is commonly a combination of stewing and saute- ing. Examples : Fowl, f orequarter of lamb or veal. Frying is cooking by immersion in hot, deep fat. Examples: Doughnuts, croquettes. Pan-baking or Pan-broiling is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: Steak, English muffins, griddle cakes. Pot Boasting is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender with or without vegetables. 172 THE ALL-AMERICAN COOK BOOK Roasting is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting. Sauteing is cooking in a small amount of fat in a shallow pan on top of range. Examples: Sliced fish, meat, potatoes, eggs. Simmering is cooking in liquid at 185° F. The bubbles should always be below the surface. Examples: Ham, corned beef, soups. Steaming. Dry Steaming is cooking by heat or steam, as in double boiler or tin, over or surrounded by boiling water. Examples: Rice, brown bread. Moist Steaming is cooking by direct contact with steam, as in a steamer or colander, over boiling water, closely covered. Examples: Fowl, puddings, dumplings. Stewing is cooking slowly in a small amount of water (about 160° F.) until food is very tender. Examples: Beef, lamb, vegetables. THE ALL-AMERICAN COOK BOOK 173 TABLE OF WEIGHTS AND MEASURES 1 teaspoon =60 drops 3 teaspoons =1 tablespoon 16 tablespoons = 1 cup 1 cup = l^ pint 2 pints =1 quart Butter, 2 tablespoons solidly packed =1 ounce Butter, 2 cups solidly packed ^1 pound Chocolate, 1 square =1 ounce Coffee, 41^ cups = 1 pound Eggs, 9 in shells =1 pound English Walnuts, chopped, 5 cups =1 pound Flour, 4 tablespoons =1 ounce Flour, Pastry, 4 cups =1 pound Flour, Bread, 4 cups =1 pound Flour, Entire "Wheat, 3% cups =1 pound Flour, Graham, 4I/2 cups =1 pound Meat, 2 cups finely chopped =1 pound Oatmeal, 2% cups =1 pound Oats, Rolled, 5 cups =1 pound Rice, 1% cups ^1 pound Rye Meal, 41/^ cups ^1 pound Sugar, Brown, 2% cups =1 pound Sugar, Confectioner's, 3% cups =1 pound Sugar, Granulated, 2 cups =1 pound Sugar, Powdered, 2% cups =1 pound Sugar, or Salt, 2 tablespoons =-=1 ounce 174 THE ALL-AMERICAN COOK BOOK WHEN COOKING OYSTERS Never salt soups or stews until just before removing from the fire. In frying oysters a little baking powder added to the cracker crumbs will greatly improve them. Escalloped oysters retain their flavor better if covered while cooking. Half the liquor, heated, or hot milk, may be poured over escalloped oysters when half baked. It is always better to handle oysters with a fork, as con- tact with the hands may make them tough. DIGESTIBLE CABBAGE Cabbage is made digestible by first slicing and then putting in boiling water with a pinch of soda and some salt, and boil- ing just 15 minutes. PRUNE DESSERT Soak prunes over night. Boil slowly until very tender. Sweeten to taste. When they have cooled in their own liquor, pierce one side with a pointed knife, remove the stone and fill with chopped nuts and raisins, mixed. Serve with whipped cream. TENDER PINEAPPLES The toughness of pineapples is almost entirely eliminated by slicing the fruit up and down, from stem to blossom end, instead of through the core as is usually done. Thrust a fork into the blossom end to hold the apple steady and slice until you come to the hard, pithy core, which can then be discarded. This trick was taught me by an old pineapple grower and makes all the difference in the world in the tenderness of this fruit, which is usually hard and chippy when sliced with instead of against the grain. THE ALL-AMERICAN COOK BOOK 175 POULTRY For market, dry picking is the best way — that is, pulling out the feathers immediately after killing, while the poultry is still warm, but for home consumption, the scalding method is quicker and easier. After killing dip in scalding hot water and move about for a few minutes, then pick as quickly as possible. Ducks should be scalded a little longer and then wrapped in canvas or any close cloth, to steam about 5 to 10 minutes, after which the feathers can be easily pulled. The hairs should be singed off by holding and turning the poultry in the flames of a lighted twist of paper, or some burning alcohol. Wash thoroughly and dry, and then lay on several folds of paper, and clean at once. The quicker poultry is cleaned, the better, but it is best not to cook it until 24 hours after killing. After singeing, and before drawing, pull out all pin feathers, then elut off the head, and next cut through the skin around each leg, about IV2 inches below the first leg, being careful not to cut tendons. Place the leg with the cut over the edge of a table, press downward to snap the bone, then take the foot in the right hand, holding the bird firmly in the left hand, and pull off the foot, and with it the tendons. Make a lengthwise cut through the skin just below the breast bone, large enough to admit the hand, and remove the entrails entire, by first carefully loosening them all around, and then bringing the hand forward, grasping the entrails firmly, and with one pull drawing them out. The lungs and kidneys, on either side of the backbone, should next be removed, and then the wind- pipe and crop, close to the skin of the breast, by inserting two fingers under the neck skin. Draw down the skin and cut the neck off close to the body, leaving on enough skin to close up the opening after the crop is partly filled with a little dressing. The giblets (gizzard, heart and liver) should next be carefully separated from the entrails, being careful not to break the gall bag attached to the liver, the bile from which would impart an extremely bitter flavor to any parts it came in contact with. Then wash the bird thoroughly in and outside, rub with salt, and let hang in a cool place over night. 176 THE ALL-AMERICAN COOK BOOK CANNING PIE PLANT Pick when it is long and good, cut up and put in glass fruit cans, press down, cover with cold water, seal and put away. It will keep fresh until the new crop comes. In sections where the fruit is scarce, it can be easily raised, and is easily kept as described. PICNIC SANDWICHES Bake the bread in quart cans and press the chopped meat or chicken in cans of the same size. When both are cold put very thin slices of meat between two buttered slices of the bread. If your bread and meat are good, you will be proud of your sandwiches. WHEN BAKING If a handful of salt is put on bottom of oven under pans when baking ginger-bread or any cake easily burned, it will prevent burning. Putting a pinch of salt in the coffee improves the flavor. TO BOIL VEGETABLES When cooking lima beans, rice, etc., it is very provoking to have them foam and sputter from the kettle onto one's clean stove. Drop into the kettle a small lump of butter and there will be no "boiling over." OLIVE OIL IN BAKED BEANS Use 5 full tablespoons of olive oil to 1 qt. of dry beans. They are delicious and more easily digested than when pork is used. THE ALL-AMERICAN COOK BOOK 177 OATMEAL PIE CRUST Scald 2 parts of fine oatmeal with 1 part of of hot water ; mix well and roll thin. As this bakes very quickly, fruit which requires much cooking must be cooked first before making the pies. This crust is very tender, possessing all the desirable qualities of shortened pie crusts without their injurious effects. SAVE DRY BREAD If your bread becomes dry, do not throw it away; it is a part of Darby's hard earnings. Dip the dry loaf quickly into water, put in pan, place in oven and leave until crust is dry. The steam from the external moisture will enter the loaf, leaving it fresh as when newly-baked. TO KEEP TINS FROM RUSTING Tin vessels used in water often rust. This can be pre- vented by greasing well and heating in oven. They will not rust then, no matter how much used in water. Care should be taken not to bum the vessel. SEASONING A FOWL To improve the fiavor of fowl, when seasoning it, add ginger to the salt and pepper, and rub this into flesh well. For a change, try putting an onion and an apple in ducks in place of the usual bread-crumb dressing. KEEPING POTATOES IN WINTER To keep sweet potatoes through the winter perfectly, line a barrel with warm dry newspapers, side and bottom, then wrap each potato in paper and pack into it, till full, cover well and keep in warm, dry kitchen or any warm, dry room. A smaller quantity may be packed in a box in the same way, and 178 THE ALL-AMERICAN COOK BOOK kept in warm, dry atmosphere. To keep Irish potatoes in the cellar, sprinkle air-slacked lime among them; it seems to keep them dry and healthy. (As they are sorted, sprinkle a little in every layer.) VINEGAR IN DOUGHNUTS For doughnuts made with sour milk or cream, add a gen- erous half-teaspoonful of vinegar to the batter before adding the full amount of flour. BOILED LEMONADE In making lemonade, boil the desired quantity of sugar and lemon juice together, cool and add as much cold water as needed — a great improvement on the old way. SUBSTITUTES FOR ALCOHOL IN MINCE PIE Instead of cider and other alcoholic liquors, use fruit juices for mince pies. The juice left from canning strawberries, sour feherries, plums, etc., if sweetened, boiled down and canned, makes a rich, delicious moistening for mince meat. If raisins and suet in plenty are added to the mixture, it will be rich enough to please the most fastidious appetite. A COOKING HINT Turn the colander upside down over the fish or meat sauteing in an iron spider; the small holes allow the steam to escape and still prevent the grease from spattering. BAKING DAY After taking bread from the oven, do not wrap tightly in cloth as many do ; but rub the top of loaves with a little lard THE ALL-AMERICAN COOK BOOK 179 or butter, tip on edge on your kneading board so that all possible crust is exposed to the air and if possible place out- doors or in the wind to cool quickly a few minutes, then remove to convenient place and let stand until thoroughly cold before putting away in box or can, and you will have delicious, tender crust. PREVENTS SOGGY PIE-CRUST Pie-crust will not be soggy if brushed over with the white of an egg before the fruit is put in. CARE OF WOODEN BOWLS To prevent wooden bowls from splitting, take them when new, before they have been touched with water, applying boil- ing hot linseed oil over the outside and top edge, all that will penetrate. FRIED SQUASH Cut a fine-grained, dry, sweet squash into thin slices, pare and fry in plenty of butter and season well. This dish will be found an excellent substitute for sweet potatoes. TO SAVE PLANTS To prevent bugs from eating your cucumber vines, plant one stalk of garlic in each cucumber hill; nothing will then bother the plant. TESTING FLOUR There are several methods of testing flour, which should be known to every purchaser. If flour is white with a yellow- ish straw tinge, it is good, while if it has a bluish cast, or has 180 THE ALL-AMERICAN COOK BOOK black specks in it, it is inferior. Wet and knead a little of it between the fingers; if it works soft and sticky, it is poor ; if elastic and firm, it is good. If a little flour is thrown against a dry, smooth surface and it falls like powder, it is not of the best quality. If flour squeezed in the hand retains the shape given it when released, it is of good quality. USES OF BUTTERMILK Should you be so unfortunate as to be poisoned by poison ivy, bathe the affected parts in buttermilk every 10 or 15 minutes until the poison is counteracted. Should the case be a severe one, poultice the blisters with bread and buttermilk poultice. It will give relief very soon and will cure the most severe cases. Buttermilk will remove mildew from cloth, white or col- ored. Soak the garment over night, then lay it on the grass in the sunlight. If the stain is set, soak the cloth for two or three days and lay it in the sun. Buttermilk is excellent for freshening salt pork for frying. Slice the pork and soak over night, or set on stove and let it come to a boil, dip in flour and fry. THE ALL-AMERICAN COOK BOOK 181 TIME TABLE FOR COOKING Baking Beans, Boston Baked 8 hours Biscuits, Baking Powder (according to size) 12-15 minutes Raised (acording to size) 12-20 minutes Bread (10-cent loaf) 50 minutes Breads, Baking Powder Muffins (according to size) 18-30 minutes Corn Bread (shallow pan) 15-20 minutes Gingerbread (shallow pan) 25 minutes Popovers (according to size) 25-30 minutes Yeast Muffins (according to size) 20-30 minutes Cake, Fruit l^A-2 hours Layer 15-20 minutes Loaf (shallow pan) 30 minutes Sponge (deep pan) 40 minutes Cookies and Wafers 6-15 minutes Cup Custards 25 minutes Fish, whole, 4 pounds 1 hour Fillets, or whole, small 20-30 minutes Meats, Fillet of Beef (medium) 45-60 minutes Rump of Beef (medium) per pound 17 minutes Sirloin or Rib of Beef (medium) per pound. . .15 minutes Chicken, per pound 18 minutes Duck, Domestic 1 to ll^ hours Duck, Wild 15-20 minutes Goose, Domestic, per pound 20 minutes Leg of Lamb, per pound 18 minutes Pork Chops 30 minutes Loin of Pork, per pound 22 minutes Turkey, per pound 20 minutes Loin of Veal, per pound 22 minutes Pies 35-45 minutes Rice or Tapioca Pudding, Cooked 45 minutes Rice or Tapioca Pudding, Uncooked 21^-3^ hours 182 THE ALL-AMERICAN COOK BOOK Boiling Cereals : Corn Meal 2 hours Hominy 2-3 hours Macaroni 20-30 minutes Oatmeal 4 hours Rice 20-30 minutes Rolled Oats y^, hour Spaghetti 20 minutes Granulated or Rolled Wheat i^ hour Eggs: Soft-cooked 3-5 minutes Hard-cooked 20 minutes Fish: Bass, per pound 12 minutes Bluefish, per pound 12 minutes Cod, per pound 6 minutes Halibut, per pound 12 minutes Lobster, whole 20 minutes Salmon, per pound 12 minutes Small fish 6-10 minutes Meats : Corned Beef 3-4 hours Fresh Beef 3 hours Fowl, per pound 30 minutes Ham, per pound 25 minutes Mutton (leg), per pound 25 minutes Corned Tongue 3^^ hours Fresh Tongue 2^ hours Vegetables : Artichokes 30-45 minutes Asparagus 20-30 minutes Dried Beans 3-4 hours Lima and other Shell Beans 1-1^/4 hours String Beans 1-2 hours Beets, old , 2-4 hours Beets, young 45 mmutes Brussels Sprouts 20 minutes Cabbage 20-30 minutes Cauliflower 25 minutes Green Com 10 minutes THE ALL-AMERICAN COOK BOOK 183 Onions 1-1% hours Oyster Plant (whole 45 minutes Parsnips 45-60 minutes Peas, Fresh 20-60 minutes Peas, Dried 3 hours Potatoes, "White 20-30 minutes Potatoes, Sweet 20-25 minutes Spinach 25-30 minutes Tomatoes (stewed) 20-30 minutes Turnips, Yellow 1^2-2 hours Turnips, White 1-1% hours Broiling Bacon and Ham, sliced thin 4 minutes Chicken, Spring 20 minutes Chops, Lamb or Mutton 6-10 minutes Fish, slices, Cod, Halibut, Salmon, Swordfish 12-15 minutes Fish, whole small, Smelt, Trout 8-10 minutes Fish, whole split, Bluefish, Scrod, Shad, Whitefish 18-22 minutes Oysters 8 minutes Steak, 1-inch thick (medium) 10-12 minutes Squab 6 minutes Tripe and Liver 3-4 minutes Frying Chops or Cutlets, Breaded 5-8 minutes Croquettes and Fishballs 4 minutes Doughnuts, Drop Cakes, Fritters, Muflfins 3-5 minutes Fish, rolled fillets and slices 5-7 minutes Fish, whole small, smelt. Trout, "Whitebait 2-7 minutes Potatoes, Straws, Chips 3-4 minutes Potatoes, French Fried 6-8 minutes 184 THE ALL-AMERICAN COOK BOOK TEMPERATURE TABLE \ Fahrenheit Freezing point 32° Lukewarm Water or Milk, not over 98° Albumen begins to coagulate 134° Milk, Pasteurized, keep for i/^ hour at 145° Simmering point 185° Boiling point, Water (sea level) 212° Boiling point. Milk (sea level) 214° Milk, scalded in double boiler 196° Baking, Apples 300° Baking, Bananas 400° Baking, Biscuit (yeast) 425° Baking, Loaf Bread 400° Baking, Muffins 380° Baking, Popovers 450° Baking, Cake : Cookies 400° Baking, Cake : Gingerbread 375° Baking, Cake : Fruit and Pound 300° Baking, Cake : Layer 380° Baking, Cake : Plain (shallow pan) 375° Baking, Cake : Sponge (shallow pan) 350° Baking, Meats : Beef and Mutton, for 15 minutes, . . 450° Then reduce to 350° Baking, Meats : Chicken and Turkey, for i/^ hour. . . 400° Then reduce to 300° Baking, Meats: Goose and Lamb, for i^ hour 400° Then reduce to 300° Baking, Meats : Pork and Veal, for 1/2 hour 350° Then reduce to 260° Baking, Pastry : Tart or Patty Shells 450° Baking, Potatoes 450° Frying : Breaded Chops, Oysters 380° Frying : Croquettes, Fishballs 390° Frying : Doughnuts, Fritters 360°-370° Frying : Potatoes, French Fried 380° Frying : Potato Chips or Straws 400° Fruit Jelly 222° Sugar and Water Sirup, large thread 217° Sugar and Water Sirup, feather 232° Sugar and Water Sirup, soft ball 240° Sugar and Water Sirup, hard ball 250° Sugar and Water Sirup, for glaced fruits and nuts 310° THE ALL-AMERICAN COOK BOOK 185 Sugar and Water Sirup, for spun sugar 300° Sugar and Water Sirup, caramel 350° A very hot oven 450°-550° A hot oven 400°-450° A moderate oven 350°-400° A slow oven 250°-350° To test fat without a thermometer, drop a bit of white bread into hot fat ; it should brown in 60 seconds for uncooked mixtures (Doughnuts) Fritters, etc.) ; 40 seconds for cooked mixtures (Croquettes, Fishballs, etc.) ; 20 seconds for Chops, French Fried Potatoes, etc. REAR ADMIRAL WM. S. SIMS President of Naval War College, Newport, R. Irish Stew "Dear Madame: "Referring to your letter of August 1st, which reached me but a day or so ago, I am sorry to say that I am not able to comply with your request to furnish you my favoriate recipe, because I pay so little attention to the question of food that I eat what comes to me and ask no questions. "If there is any one dish that I would specially desire above all others, it would be an Irish stew." LEGATION OF THE UNITED STATES OF AMERICA Berne, Switzerland March 7, 1922. Dear Mrs. Brebner: In reply to your letter of January 27th, I beg to say that while Mrs. Grew and I have no recipe available for your cook book, we shall be glad to be numbered among the "100% Americans" and to be credited with some recipe which you may furnish. Respectfully yours. J. C. Grew. American Minister. Oonsomme Eight lbs. of beef, 2 lbs. knuckle of veal, 1 small fowl, 1/4 cup of carrot, I/4 cup of turnip, 1 tablespoon of salt, 1 sprig of majoram, 1 sprig of thyme, 1 bay leaf, 1 sprig of parsley, and 6 qts. of cold water. Simmer beef, fowl and veal in water 4 hours; add vegetables, salt, and herbs tied in a bag; cook slowly 1 hour. Strain, cool, remove fat, and serve. Note : Consomme is the foundation for all clear soups, each soup taking its name from the garnishing used. AMERICAN CONSULATE Dairen, Manchuria March 3, 1922. My dear Mrs. Brebner: I have to acknowledge the receipt of your let- ter of January 12, and hasten to send a recipe of Mrs. Kirjassoff 's, which is one of my favorites. Chicken Pilau This is an Indian dish, often mentioned in Thackeray's novels (Thackeray was bom in Cal- cutta), which is very popular with all Americans and Europeans who visit India. I trust that the book you contemplate will have great success. My wife and I thank you for this opportunity to have even a small share therein. Very sincerely yours, Max D. Kirjassoff. Chicken Pilau One medium sized chicken, i/4 cup concentrated pan gravy, 1^ cups rice, 5 cloves, 1 stick cinnamon, butter size of an egg, Yo cup seedless raisins (boiled for 5 minutes and with water drained off), i/^ cup almonds (blanched and browned), 1 onion cut in strips and fried in butter until crisp and brown, 2 hard- boiled eggs. Bake the chicken until tender, preserving the gravy. Boil rice in salted water together with the cloves and the stick of cinnamon. "When half cooked, remove spices, drain off water, and complete cooking by steaming. When finished the rice must be dry with each kernel separate. Mix butter with the rice, together with the pan gravy and raisins. Make a mound of the rice in the center of a platter. Sprinkle with almonds and the fried onion and garnish with the hard-boiled eggs cut in halves. Cut the chicken for serving and arrange the pieces around the mound of rice. This is a most delicious dish, and the rice prepared in this way has a very rich, exotic flavor. MAJOR GENERAL J. A. LEJEUNE Commandant U. S. Marine Corps "Pain Perdue" (Lost Bread) "This is a favorite dish in Louisiana where Gen. Lejeune was born and reared." — Mrs. J. A. Lejeune. One loaf of bread (a day or two old), and in slices i/4 inch thick, 3 eggs, 3 tablespoons of sugar stirred together, and 1 or 2 tablespoons of lard. Have the lard very hot ; dip slices of bread in the egg mixture and fry brown on each side. WILLIAM HOWARD TAFT Chief Justice, Supreme Court, former President of the United States Rolled Chops Cut egg plant into rounds, roll them in egg and bread crumbs, and fry. Take loin chops, cut thick, and roll them into rounds, putting a tooth pick into them. Broil them and put them on the egg plant and pour truffle sauce over them. (See sauces.) 1923 IS COMING This years' book of 1922 is closed and sealed at last Nor would I alter what is past. My work, my pleasures, thoughts and acts, Are all on record as plain facts. But here before me pure and white, Are pages for recipes of 1923 to write. More recipes from these same donors will I borrow, And start the " All- American Cook Book" of tomorrow. — G. S. B. The End r. H 50 88 ^^..^^ /^fe-. \.J' :Mm^ -^^..^^ /Jfe\ '^o.„..*-' ,^*^ "^^^ ^^^1.^/ /^ ^^ • o_ -. * ^^ v-^^ <*. ^- ''"' ^r ... '^. O. •oTo' .0-' "% * 0^ * -i." . 0^ '^Ar^^ <> *'T.«* ,0 <*. *'^^' A^^ •^_ '^O^ 0" ^^^ **^rrr-' .^'^' .^^ • -0 ^- *^ 1^ *,J<J«^\>V^'' ^ g'j > .^ / \ - - -