CL UHA - Kora

CC HI U

— CL U

HA

L A D I E S ’ A I D S O C I E T Y

First Lutheran ChurchA D A , M I N N .

1937

T A B L E P R A Y E R(Before Meat)

Be present a t our table Lord,Be here and everywhere adored,These mercies bless, and g ran t th a t we May fea s t in paradise w ith Thee.

- t -The eyes of all w ait upon Thee, O

Lord; and Thou givest them the ir m eat in due season. Thou openest Thine hand and sa tisfiest the desire of every living thing. Amen.

(After Meat)We give thanks unto Thee, 0 God,

our F ather, fo r Thy benefits, through Jesus C hrist our Lord, who w ith Thee liveth and reigneth, fo r ever and ever.

Amen.

L. C* Jacobson, Pastor

w e are m ost grateiui t o o u r advertisers and urge th a t you give these firms your continued patronage.

Committee

Table of ContentsBeverages 1

Breads, Rolls, and Muffins ♦ 2

Cakes, Fillings, and Icings . . . 12

Cookies, Rocks, and D oughnuts . . 27

C a n d i e s .....................................................................40

Desserts, Puddings, and Pies . . . 43

M eats, Fish, Vegetable, andL uncheon Dishes . 59

Salads and Dressings . . . . 77

Pickles, Preserves, Jams, etc. . . 85

Sandwiches and Fillings . . . . 97

Soups and D um plings . . . . 99

Special Frozen Desserts . . . . 100

Waffles, Pancakes, and Lefse . . . 103

W eights, M easures, T em peratures,and H ousehold H in ts . ♦ ♦ 105

Y our O w n Recipes . . . . . 107

1

BEVERAGESORIGINAL SURPRISE COCKTAIL

Mix the juice of 4 g rapefru it, juice of 3 oranges, juice from bottle of m araschina cherries. Sweeten to ta s te—bu t leave ta r t . Add 7 m arshm allows and chill in icebox several hours. W hen ready to serve, place 1 ice cube and 1 cherry in glass, filling one-fifth of glass w ith ginger ale. F ill glass w ith above m ixture, w ithout the m arshm allow and serve.

Mrs. H. S. Thune.

MINCED ICE TEA3 quarts w ate r Juice of 4 lemons1 bunch m int V2 cup black tea2 cups sugar

Boil sugar and 1 quart w ater. Pour over m int and tea leaves. Let stand 10-15 minutes. S tra in and add rem aining 2 quarts w ater (cold) and lemon juice. Mrs. Jacob Rigg.

HOT CHOCOLATE2 squares chocolate 3 tbsp. sugar (sweeten to taste )1 cup w ater 3 cups milkS alt

Place chocolate and w ater in pan and boil together for several minutes. Add sugar and sa lt and boil until syrupy. Add milk. When hot beat with an egg beater until frothy. Serve with marshm allows or whipped cream.

Mrs. A. R. Herman.

TOMATO JU ICE1 large kettle tomatoes 1 tablespoon saltI large onion (cut) 1 small cup sugar6 or 7 cloves

Do not peel tomatoes. Cut tomatoes in small pieces. Boil above ingredients. Run through sieve. Boil juice and seal while hot.

Mrs. Carl Volkerding.

FRU IT COCKTAIL1 cup sugar 1 cup w ater Boil

When cool add juice of 4 orange's, 2 lemons, 1 can g rapefru it and 1 medium sized can of g rated pineapple. Mrs. A. C. Pederson.

ORANGE EGGNOG1 egg 1 tbsp. Maple syrup1 orange

B eat egg, add juice' of orange and beat again. The juice of two oranges may be used w ith one egg if desired. Mrs. L. J. Peterson.

CRANBERRY JU ICE COCKTAIL6 cups berries 14 tsp. sa lt6 cups w ater IV2 c. sugar12 wh.ole cloves One-third c. orange juice14 c. bark cinnamon 2 tbsp. lemon juice

Simmer 25 minutes berries, w ater and spices. Pour through fine’ stra in er, add sugar and boil 3 minutes. Cool. Add rest of ingredients and chill.

Mrs. Geo. Landsverk.

GRAPE DRINK% cup sugar IV2 c. grapes (stemmed and washed)

P u t in quart ja r and fill w ith boiling w ater and seal. Pour off juice when drink is wanted. Mrs. David Shelland.

2

BREADS - ROLLS - MUFFINSBREAD (4 Loaves)

12 cups flour (about) 3 tbsp. shortening4 c. liquid, w ater & milk mixed V2 cup sugar 1 cake compressed yeast dis- 1V2 tbsp. sa lt solved in V2 c. lukewarm w ater

Add dissolved yeast, sugar and salt to lukewarm liquid. Add half the flour and beat thoroughly. Add the melted shortening and the rem aining flour and beat gradually. Mix well and tu rn out on floured board. Knead until the dough becomes elastic to the touch and will not stick to the' board. Place in greased bowl, cover and allow to rise in a tem perature of 83 to 85 degrees F. until it has doubled its bulk. This will take about 2V2 hours. Punch down and tu rn dough over, cover and let stand for about 30 minutes. Form into loaves of a size to half fill pans. Place in oiled pans and allow to rise until it has doubled its bulk. This will b ring the top of the dough about even w ith the edges of the pan. Bake a t 400 degrees for 15 m inutes and a t 375 degrees for 30-35 minutes. Mrs. David Shelland.

WttF* T WHOLE W HITE BREAD

Mix the following ingredients into sponge in evening:5 cups white flour One-third cup sugar3 cups lukewarm w ater 2 teaspoons sa lt

1 cake yeast foam dissolved in scant cup of lukewarm w ater in which 1 teaspoon sugar has been added.

W rap well and put in warm place over night.In the* morning scald 2 cups milk with 2 tablespoons bu tte r or lard. Set

to cool and add to sponge. N ext add three cups white flour and three cups whole w heat flour, mix well. Turn unto floured board and add white flour while kneading, until you have a not too stiff dough, knead about te'n minutes. Set in warm place to rise about two hours, more if necessary, then shape into loaves. Let rise until double’ in bulk and bake about 50 minutes in 350 degree oven. This makes 4 loaves. Mrs. Herm an M altrud.

QUICK WHOLE W HEAT BREAD1 cup sugar 1 cup white flour1 egg IV2 cup whole wheat flour1 c. sour milk w ith 1 tsp. soda 1 tsp. salt Three-fourths cup raisins 3 tbsp. melted bu tte rV2 cups nuts

Mix in order given. Bake in 2 small loaves. Mrs. R. J. Bartz.

BANANA BREADV2 cup shortening 3 bananas, crushed1 cup sugar 2 cups flour3 eggs V2 cup milk2 tsp. baking powder V2 cup nuts

Cream the shortening and sugar. Add the beaten eggs, then the rest ofingredients and beat until smooth. Let stand one-half hour in bread pan before baking. Bake in a slow oven one hour. (350 F.)

Mrs. J. O. Rindahl.

DR. A. N E L S O ND E N T I S T

T E L E P H O N E 9 5

A D A , M I N N E S O T A

3

DATE BREAD1 cup sugar V2 cup nuts1 tbsp. bu tte r 1 cup dates1 egg 2 scant teaspoons soda1 cup boiling w ater 2 cups flour

Method—Mix dates (chopped) and boiling w ater w ith soda. Let stand until you have creamed the other ingredients. Bake in m oderate oven one hour. Mrs. Chester Ingberg Mrs. G. T. Johnson.

DATE BREADRemove pits fom 1 pkg. dates and soak for 15 m inutes in IV2 c. hot milk.

Add 1 tsp. soda. Then add 1 tbsp. bu tter, 1 c. sugar, 2% c. flour sifted w ith 1 tsp. B. P. add V2 tsp. salt, 1 tsp vanilla, V2 c. nuts if desired. This makes 1 large loaf. Mrs. Selmer Rage.

DATE BREAD1 lrg. cup dates, cut fine 3 tbsp. melted bu tte r1 c. boiling w ater poured over V2 tsp. vanilla dates with 1 tsp. soda. Let cool. V2 c. nuts Add 1 c. brown sugar 2 c. flour1 egg V2 tsp. baking powder

Bake in a m oderate oven about 1 hr. Makes I large loaf.Mrs. R. C. Nielsen.

BANANA BREAD2 eggs beaten lightly 1 cup sugar3 tbsp. sour milk V2 cup bu tte r1 tsp. soda 3 bananas, mashed2 cups flour

Cream b u tte r and sugar, add eggs, milk and soda, bananas and lastly flour. Bake in m oderate oven 1 hour.

Mrs. Chester Ingberg Mrs. M. E. Anderson Mrs. H. S. Johnson

BANANA BREAD1 cup sugar IV2 cups flour (or a little more)1 tablespoon b u tte r V2 teaspoon baking powder1 egg 1 tsp. soda. S ift flour, baking powderPinch of sa lt and soda togetherV2 cup boiling w ater V2 cup chopped nutsPour over a cup of dates, cut up

Mix all together. Add two bananas quartered and sliced. Bake in m edium oven. Mrs. John M. Hetland.

SOUR CREAM CORN BREAD2 eggs, V2 cup sugar, V2 cup sour cream, 1 cup sour milk, 1 cup flour,

IV2 cups cornmeal, 1 tsp. soda, 1 tsp. salt.Mrs. A. H. F aragher.

SOUR MILK NUT BREAD2 eggs, 2 cups brown sugar, 4 cups flour, 1% tsp. soda, 1 tsp. baking

powder, 1 tsp. salt, 2 cups sour milk, 1 cup nuts, 1 cup dates cut fine.Mrs. W. H. Tamke.

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4

GRAHAM PRUNE BREAD1 egg 1 cup sour milk2 tbsp. molasses 1 tsp. soda1 tsp. sa lt 2 cups graham flour unsifted1 tbsp. melted bu tte r 1 cup shredded cooked prunesV2 cup sugar

Beat egg very lightly, gradually add sugar beating constantly. Add molasses, milk, flour mixed with the prunes and sa lt and soda. Blend this m ixture w ith the melted bu tte r and pour into pan and bake. Bake a t 350 degrees fo r about 1 hour. Mrs. M athilda Harvey.

“JU LE KAKE’ (Christm as Bread)A t 3 o’clock soak IV2 cakes yeast foam in % cup warm w ater fo r 2 hours.

Then add flour enough for a sponge, set in warm place. Late in the evening scald 3 cups milk, add V2 cup bu tte r and XA cup lard, IV2 cups sugar, one- half tbsp. salt, 8 kardemom crushed or % tsp., XA tsp. mace. When lukewarm, add 3 beaten eggs, V2 lb. seeded raisins, XA large citron or 1 package citron peel. I lemon and 1 orange peel (optional). Beat in all the flour it will hold. Knead as long as you can, leaving dough as soft as possible.

A t six next morning knead down. A t 101 o’clock a. m., m ake into round loaves, le t rise 3 hours. Bake 1 hour in moderate oven. Delicious buttered and served w ith coffee. Mrs. H. P. Hanson.

DATE NUT BREAD3 cups flour cup shortening2 tsp. B. P. 2 eggs2 tsp. soda V2 cup w alnutsXA tsp. sa lt IV2 cups dates, chopped1% c. hot coffee or w ater V2 tsp. vanilla2 cups sugar

Mix flour and B. F., sift. Cream shortening, add sugar gradually, add sa lt and well-beaten eggs, flour, coffee, nuts and dates. Soda dissolved in hot coffee. Add vanilla. Beat well. Pour into loaf pan, let stand fo r two hours. Bake 40 minutes. Mrs. B. T. Wigen.

GRAPE NUT BREADV2 cake compressed yeast 1 cup lukewarm w ater

JA cup brown sugar F lour enough for a sponge

1 cup Grape Nuts 1 c. boiling w ater poured over

Grape Nuts 4 tbsp. shortening 1 tsp. sa lt Let above m ixture stand.

When raised, add f irs t m ixture and enough flour to knead. Makes two loaves. Mrs. Norm an A. Nelson Mrs. Em m ett Schwartz.

BUTTERSCOTCH NUT BREAD2 eggs well beaten 4 cups flour2 c. light brown sugar 1XA teaspoon soda2 cups sour milk 1 tsp. baking powder

Beat e’ggs, add sugar, then milk and rest of ingredients. Bake in slow oven 45 to 50 minutes. Mrs. H. F. Sprung.

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NUT BREAD1 c. brown sugar 1 tsp. soda A pinch of sa lt1 egg creamed w ith sugar 1 c.-w alnut1 c. sour milk 1 c. raisins1 tablespoon syrup 2 full c. flour

Mrs. Octavia Redland.

JOHNNY CAKE1 cup corn meal, yellow. 1 cup sour cream1 tsp. cream ta r ta r 2 eggs1 cup flour (white) 1 tbsp. saltV2 teaspoon soda

Beat all together thoroughly and bake 20 minutes. Mrs. A. Scherf.

FLAT BREAD3 cups white flour 1 c. graham or whole w heat flour1 tbsp. melted bu tte r V2 tsp. sa lt

Enough lukewarm w ater to make a dough, not too stiff. S ift flour into a bowl, add salt and melted butter, then w ater, roll very thin and bake on top of stove w ith slow heat. Mrs. Herman Maltrud.

ORANGE NUT BREADOne orange 1 tsp. of vanilla1 c. of raisins or dates 1 beaten eggBoiling w ater 2 cupfuls of flour1 tsp. of soda 1 tsp. cf baking powder1 cupful of sugar V4. tsp. of salt2 tbsp. bu tte r V2 cupful of chopped nutm eats

Squeeze the juice from the orange into a one-cup measure' and fill thecup w ith boiling w ater to equal one cupful. P u t the orange rind through a food chopper and add enough raisins or dates to the ground orange pulp equal one cupful (the m ixture may be ground again if desired). Place the orange-date or orange-raisin m ixture in a mixing bowl and add the orangejuice and boiling w ater. S tir in the soda, then the flour which has been s ifted with the baking powder and salt. Beat thoroughly and stir in the nut- meats. Place in a greased loaf pan and bake in a moderate oven (350 degrees) for about f ifty minutes. Cool in the pan before slicing. This bread is deliciously moist and well-flavored.

Mrs. A. W. Magnuson.

THREE DAY BUNS2 cups bread sponge % cup sugar2 cups cold w ater 1 teaspoon salt2 beaten eggs V2 cup melted bu tter and flour

Method—In the morning, take from the bread sponge which was set the evening before, two cups of spoage. Add the w ater, eggs, sugar, sa lt and melted butter. Mix well and add enough sifted flour to make a soft dough. P u t in a cool place and le t rise until evening, then shape into biscuits, little la rger than a walnut. Se't away to rise until next morning and bake in a m oderate oven until delicate brown. Mrs. Oscar Anderson.

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P H O N E 192 A D A , M IN N .

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ICE BOX BUNSCrumble one cake compressed yeast into V2 cup lukewarm w ater with

one teaspoon sugar, let stand a few minutes.V2 cup bu tte r melted 2 teaspoons saltV2 cup sugar 2 eggs, beaten2 cups w ater, lukewarm 8 V2 cups bour

Method—Combine all ingredients, then add 3 cups flour and beat until smooth, using ro tary egg beater. Gradually add rem aining flour using any implement you choose. Knead until smooth. Place in ra the r large bowl, well greased, brush top with b u tte r^ Cover tigh tly and place in ice box over night. Shape into buns as needed. Mrs. A llan B rattland.

THREE DAY BUNS6 cups warm w ater IV2 cups lard2 cups sugar 1 yeast cake (soaked) in 1 cup w ater1 tsp. salt

P u t sugar and lard in bowl, pour boiling w ater over and let dissolve. When cool enough, put in yeast, sa lt and flour to make stiff dough. Knead down twice and let rise. P u t in pans and let stand over n igh t and bake in morning. Makes about 90 buns. Mrs. E lm er Lystrom.

THREE HOUR BUNS2 cups lukewarm w ater, 1 cake compressed yeast, soaked in very little

w ater, V2 cup sugar, 2 eggs, 1 tsp. salt, 3 tbsp. shortening. P u t all together in a large mixing bowl and beat w ith beater until foamy. Mix in enough flour to make a medium soft dough. Knead well, b u tte r the top and let rise until light (about 2 hours). Form into rolls and let rise again until double in bulk. Bake. This will make a delicious raised doughnut if rolled, cut, and set aside to rise before fry ing in deep fat.

Mrs. C. L. Nightengale. Mrs. Emil Peterson.

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Eggs

B utter . . . Cheese

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Greases Oils

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SMALL BISCUITSScald IV2 cups rich milk V2 cup sugar1 cube bu tte r Let this cool

Add 2 eggs, 1 tsp. salt, and 1 cake compressed yeast dissolved in 1 cup of lukewarm w ater. Work in enough flour to make a soft dough. Set in morning. You can make cinnamon rolls, buns or anything you wish.

Mrs. Gust Haaland.

BAKING POW DER BISCUITS3 cups flour 6 tbsp. shortening4 tsp. baking powder 1 teaspoon salt1 cup tomato juice

Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add tomato juice. Turn onto lightly floured board. Knead lightly and pa t into sheets V2 inch thick. Cut w ith floured cutter. Bake in hot oven (450 F.) 12 minutes. Mrs. H. Sandvold.

BISCUITS1 cake compressed yeast 2 heaping tbsp. lard or bu tte r1 c. boiling w ater and 1 c. 1 tbsp. sa lt

scalded milk 2 tbsp. sugarF lour to make soft dough. P u t yeast in 14 c. lukewarm w ater. P ut b u t

ter, sugar, salt in bowl, add w ater and milk. When m oderately warm (room tem perature) add yeast, sift in flour, keep stirring and make a very soft ciougdi. Cover with cloth and let rise ’till double in size. Divide dough in half and roll about V2 inch thick. P u t in pans and le t rise to twice their size. Bake in a hot oven 25 minutes. Mrs. T. Loken.

TEA ROLLS2 cups scalded milk 3 eggsV2 cup sugar 14 tsp. nutm eg2 tsp. sa lt About 7 cups flourV2 cup melted bu tte r

1 cake yeast foam dissolved in 14 cup lukewarm w ater To Prepare—When milk is lukewarm add 2 cups flour and dissolve

yeast foam, beat well and let rise. Then add bu tter, sugar, salt, nutm eg and well beaten eggs, knead in enough flour to make a soft dough, knead well and let rise in a warm pace. Shape into rolls and place close together in a buttered pan let rise, and bake in brisk oven fo r 15 minutes. About 3 dozen rolls. For variety, finely chopped raisins, dates and citron may be added to these. Mrs. H. P. Hanson.

PARKER HOUSE ROLLS 114 c. scalded milk 1 tbsp. sugar1 cake compressed yeast 2 tbsp. bu tte r (melted)1 egg 4 c. flour

Dissolve yeast in 14 c. warm w ater. Cool milk. Add 2 c. flour, egg, sugar and butter. Add yeast last. Beat well. Add 2 more cups flour and 14 tsp. salt. Knead well. Let rise 1 hour or more, then knead again. Do this twice, and the third time form into rolls. Bake in m oderate oven about 25 or 30 minutes. Mrs. A. C. Pederson.

Dr. Theodore LokenPhysician and Surgeon

T elephone 38AV

A D A , M IN N E SO T A

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ROLLS2 cups milk scalded Vz cup sugar1 cake compressed yeast 14 cup b u tte r2 cups w ater 2 tbsp. sugar in a little warm w ater

2 eggsBeat together, make batter, let rise. Add eggs, sugar, bu tte r and flour.

Mix stiff. Let rise, then pu t in pan. Mrs. C. Ingberg.

CLOVER LEAF ROLLS1 cake compressed yeast. 8 tbsp. bu tte r1 cup milk 3 eggs (well beaten)Vz cup sugar 4 cups flourVz tsp . sa lt

P u t yeast in 14 cup lukewarm w ater. Scald milk, add sugar, sa lt and butter. When lukewarm add 1 cup flour, mix, add eggs and yeast. Beat well and let rise 2 hours. Add 3 cups of flour to sponge. Let rise 2 more hours. B utter finger tips and shape into small balls, placing three’ in each space of greased muffin tin. Let rise IV2 to 2 hours. Bake 15 minutes 350 degrees.

Mrs. Lloyd J. Hetland.

RICH ROLLS1 cake compressed yeast. Vz c. melted bu tte r14 c. lukewarm w ater. Mix One-third c. sugar3 tbsp. sugar Pinch of salt. Mix.1 c. heated milk

When milk m ixture has cooled, add yeast m ixture, and 2 beaten eggs and about 5 c. flour. Let rise for an hour, then knead again and let rise again for an hour. Then make’ into rolls, le t rise to double in size and bake in moderate oven for about 30 minutes. Mrs. N. M. P.

ALL-BRAN M U FFINS14 cup sugar 2 tbsp. shortening 1 egg1 cup all-bran

3A cup milk 1 cup flour2Vz teaspoons baking powder Vz teaspoon salt

Cream shortening and sugar. Add egg and beat well, add all-bran and milk and let soak until the m oisture is taken up. Sift flour w ith baking powder and salt and add to f irs t mixture' s tirring only until flour disappears. Fill greased muffin tins tw o-thirds full. Bake in a m oderate oven about 25 minutes. Vz cup dates or nuts can be added. This makes twelve muffins. Mrs. Edwin Peterson.

GRAHAM GEMS 1 cup graham flour 1 cup milk1 cup flour 1 egg3A tsp. sa lt 2 tbsps. molasses or sugar4 tsps. baking powder 3 tbsps. shortening

Mix ingredients; add milk, beaten egg, molasses and melted shortening. Bake in greased gem pans in hot oven 25 minutes. Mrs. H arry Benson.

O L S O N S“ T h e H o m e o f F in e C lo th e s”

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AD A, M IN N ESO T A

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RYE BREAKFAST M U FFINS 1 cup rye flour V2 tsp. sa lt1 cup white flour 3 tsp. baking powder1 cup milk 1 egg well beatenXA cup sugar 1 tbsp. melted bu tte r

Method: Mix dry ingredients w ith milk and egg, beat well, lastly melted butter. Bake in quick oven 20 minutes. Mrs. F rank Bennefeld.

CORN FLAKE M U FFINSV 2 cup sugar 1 cup corn flakesB utter the size of an egg 1 cup graham flour 1 egg 1 cup white flourPinch of sa lt 1 teaspoon soda1 cup sour cream

Bake in muffin tins. Clara Brooks.

APRICOT TEA M UFFINS12 dried apricot halves 2 eggsx/4 cup brown sugar Two-thirds cup milk2 tbsp. b u tte r • 2 cups flour4 tbsp. shortening 4 tsp. baking powderl i cup sugar V2 teaspoon salt

Soak apricots in cold w ater several hours. Drain and pu t one in each greased muffin pan, hollow side up. Cover each w ith 1 teaspoon brown sugar. Dot with butter. Cream shortening and sugar together. Add eggs, one a t a time, beating vigorously, and add milk. Mix and sift flour, baking powder, sa lt; s tir into f irs t m ixture. Drop by spoonfuls on apricots. Bake in a hot oven (400 degrees) for 2$ minutes. Serve hot. Makes 12.

Mrs. M. C. Ogard.

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PIN E A PPLE M UFFINS2 cups flour 1 egg slightly beaten4 tsp. baking powder 1 cup pineapple, juice and all.V2 tsp. sa lt 4 tbsp. melted b u tte rV2 cup sugar

P ut in muffin tins and bake 20 minutes. Mrs. Ole Sand.

APRICOT M U FFINS2 cups sifted flour V2 cup cut dried or fresh apricots2 tsp. baking powder 1 egg Well beaten2 tbsp. sugar 1 cup milkV2 tsp. sa lt 4 tbsp. melted b u tte r

S ift flour, add baking powder, sugar and salt; s if t again; add apricots to flour m ixture. Combine egg and milk and butter, add to flour beating lightly. Bake in greased muffin pans in hot oven 25 minutes.

Mrs. Chas. L. Storslee.

ORANGE ROLLS3 eggs 3 tbsp. bu tte rV2 cup sugar V2 tsp. salt1 cup milk 4 cups flour1 cake compressed yeast.

Beat eggs slightly, add sugar, scald milk and add 3 tbsp. bu tter, when lukewarm add yeast and salt. Add' to egg m ixture. Mix well. Add 1 cup flour and beat well. Let rise 2 hours. Add 3 cups flour to sponge. S tir but do not knead a t any time. Let rise 2 hours longer. Roll out on floured board and spread w ith the following:

1. V2 c. butter, V2 c. sugar, g ra ted rind of 1 orange. Mix together. To make clover leaf rolls. Leave out orange filling.

2. Roll and cut as cinnamon rolls. Let rise 2 hours and bake in a hot oven for 15 to 20 minutes.

Mrs. Obert Holte. Mrs. Mike Roesch.

ORANGE BREAD (One Loaf)1 cup sugar 3 tsp. baking powder. Oranges2 tbsp. bu tte r ̂ 3 orange rinds, th ru grinder2 eggs Pinch of sa lt1 cup milk 1 cup sugarZV2 cups flour

This can be cooked the day before and put in a ja r in a cool place. Bake one hour. Clara Moe.

BAKING POW DER ROLLS2 cups flour 4 tbsp. baking powder2 tbsp. bu tte r Milk for soft dough

Roll out dough and spread with melted bu tte r and brown sugar. Roll up like jelly roll and cut into slices. Place three slices in each muffin ring.

Mrs. Oliver Onstad.

SW EET HOT BREAD14 cup sugar b % cup bu tterCream together. Drop one egg in whole, beat into sugar and butter. Then addi/2 tsp. sa lt IV2 cups flour (scant)V2 cup milk 1 heaping tsp. baking powder

Pour in bu tte r tin, sprinkle w ith sugar, lots of bu tte r and cinnamon. Bake like cake. Serve hot, cut in squares. Mrs. Geo. Lystrom.

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SCONES2 cups flour V2 tsp. sa lt3 tsps. baking powder 4 tbsp. or M cup shortening2 tbsp. sugar

1 egg in cup, slightly beaten, and add enough rich milk to make % cup. P u t into flour m ixture, knead lightly and cut in triang les, brush with

butter, sugar and cinnamon. Bake' in 400 degrees oven.Mrs. Herm an Thune.

LEMON TEA BISCUITSSift 2 cups pastry flour, add 2 tsps. baking powder and V2 tsp. sa lt and

sift again. Cut in 4 tbsp. shortening, add IV2 tsps. g rated lemon rind and blend. Add tw o-thirds cup butterm ilk all a t once, s tir until m ixture form s a soft dough. Turn out immediately, knead 30 seconds, roll inch thick, cut with IV2 inch cutter, combine IV2 tsps. lemon rind, tsp. lemon juice, 4 tbsps. sugar, to make a crumbly m ixture. Place V2 of biscuits on greased baking sheet. Spread these biscuits w ith melted bu tte r, then w ith sugar m ixture top w ith the rem aining biscuits and press lightly together. Bake for 10 m inutes in hot oven (450 F.) Clara Moe.

POPOVERS3 eggs lMz tsp. sugarIV2 c. milk % tsp. sa lt1% c. flour

To eggs add tw o-thirds of liquid, then all flour, sa lt and sugar. Beat until smooth. Add rest of liquid. When blended pour in warm thoroughly grease pans. Fill muffin tins half full. Bake 30 to 35 minutes in 450 to 475 degrees. They will pop in 5 to 10 minutes. Makes one dozen.

Mrs. Jam es Gisvold.

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CAKES * FILLINGS - ICINGSFRENCH CAKE

6 eggs, beat whites to a fro th , add 1 cup sugar, beating continuously, then add yolks well beaten, two a t a time, 1 tsp. vanilla, 1 cup Swan’s Down cake flour sifted 3 tim es with 1 level tsp. baking powder, pinch of salt. Bake’ in a dripping pan.

'FILLING—To 1 cup boiling milk, add 1 egg, 1 heaping tsp. flour, salt, 1 tsp. vanilla. Split cake and pu t in filling. Serve with whipped cream or dredge top with powdered sugar. Mrs. C. R. Olson.

ANGEL FOOD 1 and one-third c. egg whites V2 tsp. vanillaI tsp. cr. ta r ta r V2 tsp. almond% tsp. sa lt 1 cup cake flourIV 2 cups sugar

Beat egg whites w ith flat whip. Add cr. ta r ta r and salt when frothy. Continue' beating until a point of egg whites will stand upright. Gradually beat in 1 cup sugar which has been sifted twice. Fold in flavoring. S ift flour once before m easuring. Fold in flour which has been sifted three time's w ith rem aining V2 cup sugar. Bake 1 hour, 300 degree oven. C. O.

APPLESAUCE CAKE3 cups hot applesauce (sweetened), 1 cup lard, 2 cups brown sugar, 3

level tsp. soda, 1 tsp. salt, 2 tsp. cinnamon, 1 tsp. clove’s, V 2 tsp. nutmeg, V2 tsp. all-spice, 1 tsp. baking powder, 4 cups flour, 1 lb. raisins ground (put raisin in boiling w ater for a few minutes, drain and grind), 1 lb. w alnuts cut up, V 2 lb. citron peel, cut up. Mrs. E. J. Volland.

SUNSHINE CAKE 6 egg yolks 1 tsp. orange ex tractIV2 cups sifted sugar % tsp. cream of ta r ta r .I I egg whites 1 c. cake flour

Beat egg whites until stiff. Fold in half of sugar. Add other half to egg yolks and beat until very light. Flavor. Mix yolks and whites, then fold in flour and cream of ta r ta r carefully but quickly. Bake 50 to 60 minutes in slow oven. Use ungreased tube tin. Mrs. Herman Thune.

MOLASSES CAKE2 eggs, 1 cup molasses, V2 cup sugar, 10 tablespoons melted bu tter, 1 tsp.

soda dissolved in 1 cup hot w ater, 1 tsp. ground cinnamon and nutmeg, 2 cups flour. This is a very fine’ recipe. Mrs. S. A. Garness.

OLD FA ITH FU L CAKE1 cup shortening (cream ed), 1 cup brown sugar (packed). Cream well.

1 cup applesauce (unsweetened), IV2 tsp. soda in applesauce, 2 cups cake flour, 1 level tsp. cinnamon, V 2 tsp. cloves, V 2 tsp. all-spice, 1 cup raisins, V2 cup candied fru it, V 2 cup figs. V 2 cup dates. Can be made’ into tea cakes baked a t a tem perature of 365 degrees fo r 20 minutes or in a loaf a t 350 degrees from 40 to 50 minute’s. Mrs. Oscar Bang.

D R . M . H A N S E NA d a , M in n e s o a

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LAI>Y BALTIMORE CAKE3 cups cake flour 3 tsp. baking powder 1 V2 cups sugar V2 cup bu tter

Mrs. E. A. Strand.

3 or 4 egg whites beaten stiff 1 tsp. vanillaV 2 c. milk«<ff V 2 c. w ater or 1 c. w ater

added alternately with flour.Mrs. E. J. Volland.

TOMATO SOUP CAKE1 cup sugar tsp. clovesV 2 c. lard or b u tte r 1 tsp. soda1 can tom ato soup or 1% cup Pinch of sa lt2 cups flour 1 cup nu t m eats1 tsp. cinnamon 1 cup raisinsV 2 tsp. nutm eg

Mix all the dry ingredients to the f irs t m ixture of sugar and shortening. Then mix in the soup. Sprinkle the top with cinnamon and sugar. Bake 50 to 60 minutes. Serve as a dessert w ith whipped cream.

Mrs. Em m ett Schwartz. Mrs. S. Bang. Mrs. A. O. Herman.

CRUMB CAKE 2 cups brown sugar 1 cup sour milk2 cups flour 1 tsp. sodaV2 cup bu tte r Pinch of sa ltMix and take out 1 cup. 1 cup w alnutsThen add: 1 cup dates1 egg, well beaten

Mix in order given. Sprinkle the rem aining cup of crumbs on top and bake slowly. This may be served with whipped cream.

Mrs. C. M. Hanson.

APPLESAUCE CAKE1 cup sugar 1 cup raisinsV 2 cup bu tte r 1 tsp. cinnamon1 egg 1 tsp. clovesIV 2 cups applesauce 2 cups flour2 tsps. soda 1 cup w alnuts

Cream bu tte r and sugar, add egg, mix soda with applesauce, add to sugar; sift spices with flour adding raisins, nuts. Bake in m oderate oven.

Mrs. J. B. Grothe.

GINGERBREAD1 tsp. gingerOne-third cup fa t

1 cup sugar2 eggs1 cup cold w ater V 2 cup molasses 1 tsp. cinnamon V 2 tsp. cloves

Cream fa t and sugar; add rest of ingredients and beat two minutes. Pour into shallow pan lined with Waxed paper and bake 20 minutes.

Mrs. Ella K. Olsen.

V 2 tsp. nutm eg J/4 tsp. salt 2 V2 cups flour 1 tsp. soda1 tsp. baking powder

ABSTRACTS INSURANCE

The Norman Co. Abstract CompanyOfficial A bstracter, N orm an C ounty

— Bonded for $5,000 —

E. I- HERRINGER Proprietors L. M. HERRINGER

14

GOLD CAKEV2 c. shortening 2 tsps. lemon ex tract1 cup sugar VL teaspoon sa lt8 egg yolks 2 cups flourV2 cup milk 2 tsps. baking powder

Cream the shortening and sugar, add the’ re s t of the ingredients and beat for 3 min. Bake for 35 min. in a m oderate slow oven. If preferred, can be baked in 2 layers fo r 20 min., in a m oderate oven.

Mrs. Fred Thompson. Mrs. T. J. Boyer.

SPICED COFFEE CAKE 2 cups cake flour V2 tsp. nutm eg1 cup sugar V2 cup shortening2 tsps. cinnamon 1 egg1 tsp. cloves 2 tbsps. molassest i tsp. sa lt 1 cup sour milk1 tsp. soda

Sift the flour, sugar spices, and salt together. Blend in the shortening as in making pastry . Reserve V2 cup of th is crumbly m ixture fo r the top of the cake. To the rem aining flour m ixture add the beaten egg, molasses, and the sour milk, in which the soda has been dissolved. Beat until smooth. Pour into a greased and floured deep square pan, 8x8 inches. Spread evenly and sprinkle with the reserve mixture. Bake in a m oderate oven (350 degrees) fo r 30 to 40 minutes. Serve warm with coffee. Mrs. A. 0 . S.

MOCHA CREAM CAKE% tsp. soda *4 cup coffee4 tbsp. sour cream IV2 cups flour1 cup brown sugar V2 tsp. salt1 egg 3 tsp. baking powderV* cup milk 1 tsp. vanilla

Add soda to cream and mix. Blend well w ith sugar. Add egg yolks and beat well. Mix milk and coffee and add. Add flour sifted w ith baking powder and salt. Add vanilla and beaten egg whites. Bake in greased muffin tin 20 minutes, moderate oven. Makes 20 cakes. Mrs. Mike Roesch.

DEVILS FOOD2 squares chocolate 1 cup sour cream1 cup w ater Pinch of salt2 eggs 1 tsp. sodaIV2 cups sugar 1 tsp. vanilla2 scant cups flour (1 cake flour, 1 plain)

Boil chocolate and w ater until thick. Mix well beaten eggs, salt, sugar, and cream. Add flour and soda. Add hot boiled chocolate and vanilla.

Mrs. O. A. Larson.

OLSON FURNITUREAND UNDERTAKING CO.

T H E O N L Y C O M P L E T E F U R N I T U R E S T O R E I N N O R M A N C O U N T Y

Ada9 Minnesota Telephone 191

15

ENGLISH YULE CAKE1 cup lukewarm w ater 1 cup bu tte r1 cake compressed yeast 2 eggs4 cups flour 1 teaspoon nutm eg1 teaspoon sa lt 2 cups curran ts and candied f ru it peel1 cup sugar

Add 1 teaspoon sugar to yeast and lukewarm w ater. Add 1 cup flour, beat well and set aside in a warm place until light and bubbly. Cream b u tte r and sugar, add well beaten eggs, add to yeast m ixture. Add balance of m aterials and beat until smooth. Pour into greased loaf pans, filling them half full. Let rise in warm place until double in bulk. Bake a t 400 degrees fo r 45 minutes. Mrs. Charles Herman.

OVERNITE CHOCOLATE CAKE1 cup bu tte r 2 squares chocolate2 cups sugar V2 cake yeast foam, dissolved in H3 eggs cup warm w ater1 cup sour milk 2 teaspoons sa lt2 cups cake flour 1 tsp. soda in 3 tbsps. boiling w ater

Cream bu tte r and sugar. Add well beaten yolks, add sour milk and flourth a t has been sifted 3 tim es and chocolate, also yeast foam. Lastly well beaten egg whites. Let stand over nite. Before baking add the soda dissolved in the water. Bake in m oderate oven. Add 1 cup of nuts if desired.

Mrs. L. C. Jacobson.

CHRISTMAS FRUIT CAKE (Jam )V 2 cup shortening V 2 tsp. cloves1 cup sugar V 2 cup butterm ilk2 eggs V 2 cup jamIV 2 cups flour V 2 cup nutsV 2 tsp. soda V 2 cup candied fru itV 2 tsp. cinnamon

Cream shortening, gradually add sugar, add well beaten eggs. S ift flour once before adding soda and spices and add a lternately w ith milk to mixture. Add jam, fru it and nuts. Bake in 9 in. square pans.

FROSTING—2 cups powdered sugar, % cup melted butter, 14 cup cream or milk, (hot is best), 1 tsp. vanilla. Mix and blend thoroughly.

M athilda Harvey.

W HITE FRU IT CAKE1 cup bu tte r 1 lb. W hite Sultana raisins2 cups sugar 1 lb. figs1 cup milk 25c walnuts2 V2 cups flour 1 cup cocoanut2 level tsps. baking powder 10c citronW hites of 7 eggs 10c orange peel1 package or bottle cherries 2 rings candied pineapple

This will make three loaves. P ut 25c blanched almonds on top of cakes. Bake 1 hour. Always put wax paper on bottom of tin and you will have a nice, even and glossy bottom to cake. Mrs. Emil Peterson.

B R O ' S B A R B E R S H O P

L A D I E S ’ A N D C H I L D R E N ’S HAIR C U T T I N G HAIR C U T S S H A V E S S H O W E R B A T H S

F R E D B R O - P R O P .

16

MOCHA CAKESP art One—

2 .cups Swans Down flour 2 cups sugar2 level teaspoons baking powder »S ift five tim es

P art Two—14 teaspoon sa lt 6 egg whites, beat until foamy Add 1 tsp. cream of ta r ta r and beat until stiff 1 teaspoon vanilla

P a rt Three—1 cup boiling w ater into P a rt One Mix lightlyFold in P a r t Two and bake in moderate ovenWhen cool, cut in squares and cover with the following frosting.Then roll in ground peanuts

F rosting—Two-thirds cup bu tter3 cups powdered sugar1 tbsp. peanut butter, if desired Hot milk enough to spread well

M artha Gilbertson.

CHOCOLATE NET SPICE CAKEV2 c. bu tte r or other shortening IV2 cups flour 114 c. sugar (take V2 b. sugar) 8 level tsps. cocoa 1 egg 1 level tsp. cinnamon1 c. sour milk or butterm ilk V2 tsp. cloves 1 tsp. soda dissolved in 1 tbsp. 14 tsp. sa lt

hot w ater V2 c. chopped nutm eats1 tsp. vanilla

Bake in two 10 in. layer pans. Mrs. G. A. K. Anderson.

QUICK CREAM CAKEIV2 cups pastry flour 14 teaspoon salt1 cup sugar 2 eggs2 tsps. baking powder Cream

S ift all dry ingredients together two times. Break 2 eggs in a m easuring cup and fill w ith sweet cream, add to dry ingredients and beat very good. This makes 2 layers. Mrs. Edwin Peterson.

SPICE CAKE2 eggs, well beaten 1 tsp. all-spice1 cup sugar V2 tsp. nutm eg1 cup sour cream^ 14 tsp. cloves1 tsp. soda Pinch of sa lt1 tsp. cinnamon IV2 cups cake flour

Mary Ramstad.

The Grill Hotel AdaW e Feature “Sizzling Steaks”

Home made Pastry

Good Coffee - - served good

17

BURNT SUGAR CAKE 3 tsp. sugar syrup 1 c. cold w aterIV2 c. sugar 2 c. cake flourV2 c. bu tte r 2 tsp. baking powder2 eggs Vanilla

B urnt Sugar S yrup : V2 c. sugar, burn until it smokes. Cook in V2 c. boiling w ater. Boil until like syrup. Mrs. Octavia Redland.

SPICE CUP CAKES1 cup brown sugar 1 tsp. cinnamon1 cup sour cream V2 tsp. cloves and nutmeg2 eggs 1 tsp. sodaV2 cup raisins 2 cups flour

Mix sugar and cream together, beat eggs and then add raisins, cinnamon, cloves, and nutmeg. Last add flour and soda. Bake in moderate oven.

Mrs. Chas. Gunnerson.

ORANGE SPICE CAKE1 cup sugar V2 tsp. clovesTwo-thirds cup shortening 1 tsp. soda2 eggs 1 tsp. baking powder1 cup sour milk 1 cup seedless raisins2V2 cups flour 1 orange, rind and allV2 tsp. nutm eg V2 cup nuts

Grind together through food chopper raisins, orange and nuts. P u t two- th irds of above in cake b a tte r and one-third in frosting made of powdered sugar, melted bu tte r and cream. Mrs. Ja rl Sjordal.

SPICE CAKE 1% c. flour 2 tsps. cinnamon2 tsp. baking powder V2 tsp. nutm egV2 tsp. soda V2 tsp. clovesV2 c. shortening 1 c. sugar2 eggs 1 tsp. sa lt1 cup sour milk Two-thirds c. raisins

S ift together dry ingredients. Cream shortening, add sugar gradually, cream well. Mix raisins with p a rt of flour, add to m ixture, then flour and milk gradually, add well beaten eggs and beat thoroughly. Bake 40 minutes.

Mrs. B. T. Vigen.

SPICE LAYER CAKE Chop 1 cup of raisins and 6 large figs. P u t into bowl and pour over this

1 cup boiling w ater with level teaspoon of soda. Let cool.Take V2 cup bu tte r 1 tsp. cinnamon1 cup sugar 1 tsp. cloves1 egg, and the yolks of 3 eggs, 1 tsp. vanilla

beat all well 1 tsp. lemonBeat well and add fru it, then IV2 cups sifted flour. Bake in 2 layers,

make boiled frosting of 1 cup sugar, whites of 2 eggs.Mrs. H. P. Olson.

ADA Q U A L I T Y DAI RY“only P A STE U R IZE D

milk is theSA F E milk’’

P H O N E 164 A D A , M IN N .

18

CHOCOLATE ANGEL FOOD2 cups Sugar 12 egg whites beaten very stiff with1 cup Swans Down cake flour 1 tsp. cream of ta r ta r and2 tbsps. cocoa, s if t 6 tim es 1 tsp. salt

Fold in dry ingredients as in angel food. Add vanilla. Bake 40 minutes, same as white angel food cake. Mrs. John Gisvold.

SPONGE CAKE1 cup sugar 1V2 cups Swans Down cake flour6 egg yolks 2 tsp. baking powderV2 cup boiling w ater Lemon flavor

Beat egg yolks until very light, add sugar and w ater. Sift flour and baking powder and lastly add lemon flavoring. Mrs. M. A. Brevik.

SPONGE CAKE1 c. sifted caked flour 1 tsp. baking powder V2 tsp. sa lt3 egg yolks beaten light 3 tbsps. cold w ater

1 cup sugar3 egg whites beaten light Grated rind of one lemon 1 tbsp. lemon juice


ORANGE CAKES4 eggs 1 cup flour1 cup sugar 1 tsp. baking powder3 or 4 tbsps. cold w ater 1 tsp. lemon flavor

Method—Beat yolks and whites separately with a pinch of salt in each. Then beat together. Slowly fold in the sugar. S ift flour and baking powder. Add with the w ater. Bake as cup cakes. When cool split in half and fill with an orange-lemon filling. Roll in powdered sugar.

Orange-Lemon F illing—Juice and rind of 1 orange, 1 tbsp. lemon juice, V2 c. sugar, 1 egg, bu tte r size of a Walnut, V2 £. boiling water. Cook in a double boiler until thick. Mrs. R. C. Nielsen.

MOIST CHOCOLATE CAKE1 cup sugar V> c. bu tte r N2 squares chocolate IV2 cups flour1 cup sour milk 1 tsp. soda1 egg 1 tsp. vanilla

Method—Cream bu tte r and sugar, add chocolate which has been melted and the beaten egg, the sour milk and the flour which has been sifted with sa lt and soda. Lastly the vanilla. Mrs. H. S. Johnson.

EXTRA GOOD SUNSHINE CAKE5 eggs 1 tsp. baking powder1 cup sugar 4 tbsps. cold w ater1 cup cake flour Salt

Beat yolks of eggs until the color of lemon; add sifted sugar slowly; beat thoroughly; add w ater; sift dry ingredients and add to m ixture. Beat egg whites stiff and fold in. Bake in a very slow oven.

Mrs. Oscar H. Nordby.

Sales - Electrical A ppliances - Service

Onstad’s Electrical Co.Q e n e r a l E le c t r i c R a d i o s - R e f r ig e r a to r s

W a s h i n g M a c h i n e s

W est M ain St. - Phone 126 - Ada, M inn.

19

CHOCOLATE CAKE (Red)IV 2 cups sugar 2 cups flourV 2 cup bu tte r 1 tsp. soda3 eggs, separate XA tsp. sa lt1 cup sour milk Vanilla2 squares chocolate, melted

Cream butter and sugar, add egg yolks, sift soda, sa lt and flour. Add melted chocolate, add flour m ixture with sour milk, beat egg whites and add last. Bake 45 minutes a t 350 degrees F.

Mrs. P. O. Tvedt. Mrs. E lm er Lystrom. Mrs. P eter Larson.

FRUIT CAKE V 2 cup sugar lb. candied orangeV 2 cup honey V 2 lb. candied cherries6 tbsps. wine or fru it juice 1 cup butter, cream well

(not grape) 5 eggs, well beaten2 cups flour 1 tsp. baking powderV 2 tsp. nutm eg 1 tsp. sa ltV 2 tsp. cloves V2 lb. raisins1 tsp. all-spice V 2 lb. dates, cutV 2 lb. cocoanut V 2 lb. almonds, wholeVt lb. candied citron V2 lb. brazil nutsl i lb. candied lemon V2 lb. candied pineapple

Bake in two pans for 4 hrs. a t 200 F. Place 2 cups of w ater in oven for moisture. Mrs. C. R. Olson.

LAYER CHOCOLATE CAKE Melt one square of chocolate. Add one-half cup of boiling w ater and

cook until thick.1 cup sugar V2 cup sour creamB utter the size of a w alnut 1 teaspoon soda2 yolks and one white of egg IV 2 cups cake flour

Add chocolate m ixture last. Bake in a slow oven.Mrs. Oscar H. Nordby.

BOILED FRU IT CAKE1 cup sugar 2 cups fru it1 cup cold w ater 1 teaspoon cinnamonV 2 cup bu tte r V2 teaspoon cloves

Put these ingredients into a saucepan and boil until thick. Remove from fire and cool. When cool add V 2 cup hot w ater into which 1 teaspoon soda has been dissolved, 2 cups flour and 1 cup nuts. Bake in m oderate oven about 1 hour. This recipe makes two small loaves.

Mrs. Herm an Maltrud.

MOCHA CAKE2 cups flour 2 tsps. baking powder2 cups sugar S ift five times

1 cup boiling w ater added to flour m ixture folded lightly. 1 tsp. cream of ta r ta r added to 6 egg whites. 1 tsp vanilla. Fold lightly. F rost and roll in crushed peanuts. Mrs. H arry Benson.

There Are Many Times.....You w ant to get a recipe for a cold or lo tio n m ade

Phone up, or get a prescrip tion filled for one of the family224 or a prescription for some a n im a l ...............N aturally

you w ant the best, and you get it . . . . from

DeMARS PHARMACY

20

LEMON ROLL4 eggs beaten stiff, add 1XA cups sugar and beat in well. 4 tbsps. w ater,

1% cups flour, 1 tsp. baking powder, V2 tsp. salt. Bake in a large jelly roll pan. Spread the lemon filling on cake and roll.

FILLING— 1 cup white sugar, juice a n d jh n d of 1 lemon, 1 egg, 1 tbsp. butter. Beat together and boil in double boiler until thick as honey.

Mrs. John Nash.

GOLDEN ANGEL FOOD ■ Beat until very ligh t the yolks of 4 eggs and one tablespoon cold w ater, ^ d d gradually IV 2 cups sugar and beat until smooth. Beat in one-third cup hot w ater and then add IV 2 cups flour sifted w ith IV 2 teaspoons baking powder and a pinch of salt. Add one teaspoon vanilla. Lastly, beat the whites of the eggs until fro thy, add V2 teaspoon cream of ta r ta r , and beat until stiff. Fold them into the egg and flour m ixture, and bake in a tube pan for one hour or more in a slow oven (325 F.). When done, invert the pan until the cake is cool. This is a deliciously light and tender cake.

Mrs. Geo. Olson.THE IDEAL SPONGE CAKE

IV2 cups sugar 4 tbsps. cold w ater6 eggs IV 2 cups cake flour1 large orange, grated rind V 2 teaspoon salt

and juice V 2 tsp. cream of ta r ta rPut the tsugar into a large bowl. Separate the eggs, add the yolks to the

sugar and put the whites on a large p la tter. G rate the orange rind (retaining 1 tsp. to flavor the fro sting ), and add to the sugar and egg mixture. Use orange juice with enough added cold w ater to make 8 tbsps. of liquid. W ith a ro tary beater, beat the sugar and egg m ixture, adding the liquid a little a t a time until all has been used and the m ixture is thick and lemon colored. S ift flour; m easure and s ift again together with salt g radually into the egg, sugar and liquid m ixture, beating well. Beat egg whites with a wire whip until light; add the cream of ta r ta r and beat again until they hold a point. Carefully tu rn egg whites into bowl with the b a tte r mixture and fold together until all of the ingredients are well blended. Pour into a large ungreased tube pan. S tart in very slow oven and leave for quite a while. A fter 30 m inutes baking, if you think it necessary, increase heat a very little. Takes from 60 to 70 minutes. Mrs. L. € . Jacobson.

SOUR CREAM DEVILS FOOD1 cup sour cream 2 cups flour, sifted th ree times1 cup sugar 1 tsp. soda2 eggs

(Cook V2 cup sugar, % cup milk, 1 egg yolk and 3 tsp. cocoa).P ut cream in bowl, add sugar and beat. Beat eggs and beat again. Add

flour and soda dissolved in hot w ater and beat again. Add cooked mixture.Mrs. Gust Haaland.

JELLY ROLL3A cup flour, % tsp. salt, % tsp. baking powder, 4 eggs unbeaten, 3A cups

sugar, 1 tsp. vanilla, 1 cup jelly, any flavor. Mrs. O. N. Bodding.

CITY DRAY & ICE COMPANYICE DELIVERED TO ALL PARTS OF THE CITY. . .

H. 0. Storslee - Prop. Phone 119Ada, Minnesota

ORANGE AND RAISIN CAKEV 2 cup bu tter, cream well, 1 cup sugar, 2 eggs, 1 a t a time, beat well

a fte r each one. 2 cups flour, V? tsp. soda, 1 level tsp. baking powder, salt. S ift these’ together. 1 cup sour milk, Vs cup orange juice. Grind peelings from 1 orange and 1 cup raisins. Mrs. Ole Sand.

SILVER AND GOLD CAKEGold P a r t—

9 egg yolks 1 tsp. lemon flavoring1 cup 'sugar % cup. S. D. cake flourPinch of sa lt 4V2 tbsp. cold w ater

Beat the eggs until very light. Beat in the sugar, salt, and flavoring. L ast add the w ater. Let rise.Silver P a rt—

9 egg whites % cup S. D. cake flourIV 2 tsp. cream of ta r ta r 1 tsp. vanilla1 cup sugar 1 tsp. almond flavoring

Beat egg whites a little. Add cream of ta r ta r and beat until stiff. Fold in the sugar, then the flour, which has been sifted. Pour white p a rt around edge of an angel food tin, and yellow around center. Bake a t 325 for 55 minutes. Mrs. C. M. Hanson.

CALLIOPE CAKE1 c. brown sugar, firm ly packed 1 teaspoon vanilla M cup b u tte r 3A cup brown sugar, packedU cup milk 3 eggs, well beaten1-/4 cups hot milk 3 cups sifted cake flourV2 cup shortening 3 tsps. baking powder

Method—Combine 1 cup brown sugar, b u tte r and Va cup milk in saucepan, cook until small am ount form s hard ball in cold w ater, 250 degrees F. S tir constantly a fte r m ixture s ta rts tc boil. Remove from heat, s tir in hot milk gradually. Cool. Combine shortening, sa lt and vanilla; cream in rest of brown sugar gradually, thoroughly beat in eggs. S ift flour with baking powder, add alternately with butterscotch m ixture. Bake in two well- greased layer pans in m oderate 350 degrees Fahrenheit oven about 25 to 30 minutes. Cover cake with a b u tte r cream frosting.

Mrs. Em m ett Schwartz.

SMALL W HITE LAYER CAKE One-third c. bu tte r % cup milk1 c. sugar 2 tsps. baking powderIV 2 cups flour 1 tsp. vanilla2 eggs

Cream bu tte r and sugar. Add well beaten eggs and flavoring. S ift flour and baking powder. Add flour and milk alternately and beat well. Pour batter into 2 well-greased layer tins and bake in quick oven about 15 min. Use? the following orange frosting between layers and on the top.

21/? c. confectioner’s sugar Juice and rind of 1 orange, grated Va cup bu tte r

Cream butter and sugar. Then add juice and rind.Mrs. W alter Hadler.

Registered Druggists D r. S. N . Aqua, Prop.

Aqua Pharm acyA da, Minnesota Phone 328

21

22

DATE CAKE1 cup sugar 1 teaspoon soda1 cup dates 2 tbsps. bu tter1 cup boiling w ater 1 egg13A cups flour V2 cup nuts

P u t soda in boiling w ater and pour over dates, and let stand until cool. Then mix with other ingredients th a t have been previously mixed. Bake in slow oven for 1 hour. Mrs. Otting.

DATE NUT CAKEI V 2 c. brown sugar 1 cup nuts3 eggs V± cup shortening1 tsp. cinnamon V 2 tsp. nutm eg1 c. sour cream W tsp. cloves1 teaspoon soda V2 teaspoon salt1 cup dates 2 V2 cups flour

Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with spices and salt. Add soda dissolved in hot w ater. Combine sifted dry ingredients and milk alternately with creamed sugar and shortening. Beat thoroughly. Add dates and nuts which have been dredged in flour. Pour in loaf pan. Bake in m oderate oven (375 F .), 40-50 minutes. Milk may be used instead of cream with V2 cup shortening.

Mrs. H. Sandvold.TEA CAKE

V2 pkg. raisins in VA c. w ater Pinch of salt Boil for 5 m inutes and cool 1 tsp. cinnamon V 2 c. w alnuts I tsp nutm egV2 cup lard 1 tsp. soda2 beaten eggs 1 tsp. cloves1 cup sugar

Moderate oven. Muffin Tins. Mrs. S. Bang.

CHEESE CAKEC rust—

12 rusks, or 7 slices dry toast 1 tsp. cinnamon 3A cup sugar Vt cup bu tte r

Crush toast, put info melted butter, add cinnamon and sugar. B utter deep pan and line with prepared ingredients.Filling—

I V 2 lb. cottage cheese, or two 3A cup sugarcartons 1■> cup cream

4 eggs XA cup flourVo lemon, rind and juice

Beat eggs and sugar together. Add lemon and cream. Beat and add to cheese and flour, Bake in moderate oven for one hour and let cool fo r 1 hour in oven. Mrs. Norman A. Nelson.

j The ONE STORE where__v-. ................... ......................................................................................... ...a>r j> m— •

£ £2 All the standard advertised food items^ m entioned in this R EC IPE B O O K are

carried in stock.

DC T H E H O U SE W IF E wants to be neat, nifty also . . <-g Our dry goods department will satisfytv that desire♦j—1 ___________

I " C. R. ANDREWS & COMPANY^ * — G e n e ra l m erch a n ts serv in g the p u b lic for over 50 y e a rs —

23

SUNSHINE LAYER CAKEYellow Layers (2)—

5 egg yolks 1 tsp. cream of ta r ta r1 cup sugar 1V2 cup flour ( V2 cake flour)Two-thirds cup milk SaltV2 teaspoon soda Lemon or vanilla flavor

Beat egg yolks thoroughly. Add sugar gradually. S ift flour, salt, soda and cream of ta r ta r , and add alternately w ith milk. Add flavor. Bake in hot oven.W hite Layer (1)—

5 egg whites 3A cup sugar1 tsp. cream of ta r ta r V2 cup flourSalt Almond or vanilla

Mix as angel food. Bake in slow oven.Filling—

1 cup sour cream V2 teaspoon corn starch1 egg yolk W alnuts if desired3 tbsps. sugar

Boil until thickened. Cool. Use egg white for icing.Mrs. Norman Anderson.

ECONOMICAL FRU IT CAKE Boil together for 4 minutes the following: 1 cup sugar, 1 cup w ater,

V2 cup shortening, 1 cup raisins, 1 tsp. cinnamon, V2 tsp. all-spice (or cloves), V2 tsp. nutmeg, pinch of salt. When thoroughly cool fold in flour which has been sifted with level tsp. soda, the same of baking powder, two- th irds tsp. vanilla. The b a tte r m ust be very thick. Bake in a slow oven 50 to 60 minutes. Mrs. T. Nordby.

W HITE CAKE2 c. sifted cake flour Two-thirds cup milk2 tsp. baking powder 1 tsp. vanillaV2 cup bu tte r 3 egg whites beaten stifT1 cup sugar

Sift flour, baking powder together 3 times. Cream shortening thoroughly add sugar gradually and cream until light and fluffy. Add flour alternately w ith milk. Beating afte r addition until smooth, lastly add beaten egg whites.

Mrs. John Nash. Mrs. B. T. Wigen.

PRUNE CAKE3A c. shortening, bu tter or 1 cup prune juice

Crisco 1 heaping cup cut up stewed prunes1 cup white sugar 2 V2 cups flour1 cup brown sugar 1 tsp. cinnamon3 eggs, well beaten 1 tsp. nutm egV2 c. sour or butterm ilk V2 tsp. all-spice2 tsp. soda

Cream shortening and add sugar. Beat eggs well and add m ixture. Then sour milk with soda dissolved in it. Add prune juice. Prunes cut up and last the flour sifted with the spices. Bake in a m oderate oven.

Mrs. E. J. Volland.

DR. W. H. C O R S O N

- D E N T I S T -

A D A , M I N N E S O T A P H O N E 7 8

24

MARSHMALLOW CAKE2 cups cake flour 7 egg whites2 cups white sugar 2 tsp. baking powder1 cup sweet milk VanillaPinch of sa lt

Method— Sift the flour and sugar four times. Le’t the milk come to a boil. Pour milk over the flour and sugar. Beat real good. Add salt, then vanilla. Beat egg whites and when half beaten add baking powder. Finish beating until stiff. Fold whites into m ixture as lightly as possible. Bake in an ungreased tin 35 to 40 m inutes in slow oven.

Mrs. Norman A. Nelson..

LARGE W HITE CAKE1*4 cups sugar 3 level tsps. baking powder*4 cup butter, creamed 3 beaten egg whites2*4 cups Swans Down cake 1 cup milk

flour, sifted FlavoringAdd flour and milk alternately to bu tter and sugar. Lastly add egg

whites. Bake in slow oven (350), 40 minutes. Mrs. A lfred Skaurud.

W H IPPED CREAM CAKE1 cup cream, whipped 3 tsps. baking powder1*4 cups granulated sugar W hites of 4 eggsV2 cup cold w ater 1 tsp. vanilla2 cups flour, sift 3 tim es Finch of salt

Method—-Whip cream stiff, add salt, slowly add sugar. Sift flour and baking powder together, add alternately with w ater. Add stiffly beaten egg whites and vanilla. Bake in layers in moderate oven.

Mrs. R. C. Nielson. Mrs. M. E. Anderson. Mrs. J. A. Merkens.Mrs. Wm. Tamke Mrs. S. G. Thompson.

LARGE W HITE CAKE3A cup bu tter 3 tsps. baking powder1% cups sugar 5 egg whites, beaten stiff1*4 cups milk 1 teaspoon flavoring3*4 c. loosely sifted cake flour

Cream the bu tte r and sugar together. Add the milk alternately with the flour, which has been sifted w ith the baking powder. Fold in the egg whites beaten stiff and the flavoring. Bake in layers, or in 1 thick layer in a greased and floured pan, in a m oderate oven (350-375 degrees). Cool and ice. Mrs. Ja rl Sjordal.

DATE CAKEI V 2 cups chopped dates 1 egg beaten1 tsp. soda *4 tsp. vanilla1 cup boiling w ater IV2 cups flour1 cup sugar V2 tsp. sa lt1 tbsp. melted bu tte r 1 cup nuts, chopped

Pour w ater over dates and soda and let stand while rest is made ready. Combine flour sa lt and nuts. Add other ingredients to date m ixture when it has cooled to lukewarm. Beat well. Pour into greased loaf pan and bake 45 minutes in a slow oven. Mrs. Marie Harms.

LARSON MOTOR COMPANYDealers in Automobiles, Automotive Machinery

and Supplies

A DA, M IN N ESO T A

25

ORANGE CAKEV2 cup b u tte r 1 rounding teaspoon sodaIV2 cups brown sugar Juice and grated rind of 1 orange3 egg yolks 2 cups sifted cake flour1 cup sour cream

B eat egg whites and fold in batter. Add dates and nuts if desired. Mrs. H erbert Roesch. Mrs. Emil Peterson.

MOROCCO FROSTING2 egg whites, unbeaten 5 tbsps. cold w ater114 c. white sugar 1 sq. b itter chocolate, melted14 c. brown sugar, packed firm

P ut egg whites, sugar and w ater in upper p a rt of double boiler. Beat w ith ro tary egg beater until thoroughly mixed. Place over rapidly boiling w'ater. Beat constantly for 7 minutes, or until it stands in peaks. Remove and fold in chocolate very carefully. Mrs. S. Bang.

CHOCOLATE FROSTING2 tbsps. bu tte r 1 tsp. vanilla1 egg white, do not beat 2 tbsps. cream2 heaping tbsps. cocoa

Method—Melt the butter, pour (while warm, not hot) into egg white'. S tir in cocoa, add cream and enough powdered sugar to spread.

Mrs. H. S. Johnson.

CARMEL FROSTING1 c. brown sugar 1 cup milkTwo-thirds c. white sugar V2 teaspoon vanilla2 tbsps. bu tte r

Mix sugar, bu tte r and milk; boil gently, stirring frequently, until soft ball form s in cold w ater. Set aside for 15 minute’s, add vanilla and beat until thick and creamy. Mrs. Edwin Peterson.

SEVEN-M INUTE FROSTING2 egg white’s, unbeaten IV2 tsps. light corn syrupIV2 cups sugar 1 teaspoon vanilla5 tbsps. cold w ater

P u t egg whites, sugar, w ater, and corn syrup in upper p a rt of double boiler. Beat w ith ro tary egg beater until thoroughly mixed. Place’ over rapidly boiling w ater, beating constantly and cook 7 minutes. Remove from fire, add vanilla and beat until thick enough to spread.

M artha Gilbertson. Marie Harms. Mrs. W. II. Tamke.

CARMEL FROSTINGNo. 1—

2 cups brown sugar 2 tbsps. bu tterV2 cup cream Nuts and flavoring

Boil until it form s a soft ball. Beat until thick.No. 2—

1 cup white sugar 1 tbsp. Karo1 cup brown sugar 1 cup sour cream

Boil until i t forms a soft ball. Mrs. L. C. Jacobson.

WILCOX LUMBER COMPANYEstablished 1881

Minnesota Paints and Oils Banner Steel Posts American WWen W ire

Building M aterial of A ll KindsAda Phone N o. 7 - Lockhart Phone 4F20GARY PHONE NO. 21 HENDRUM PHONE NO. 57

26

SOUR CREAM FROSTING4 egg yolks, or more 1 tsp. corn starch1 cup white sugar 1 tsp. vanilla1 cup sour cream

Mix above ingredients and boil in double boiler un til.th ick . Nuts may be sprinkled on top of cake a fte r frosted. Mrs. Norman A. Nelson.

CHOCOLATE WONDER FROSTING3 oz. cream cheese 2 squares melted chocolate3 or 4 tsps. milk Dash of sa lt2 cups sifted powdered sugar

Method—Soften cream cheese w ith milk. Add sugar 1 cup a t a time. Add chocolate and salt. Beat until smooth, Mrs. Christ Olson.

LEMON JELLY FILLINGG rate the rind from two lemons and squeeze out the juice.2 cups sugar 2 eggs

Beat the sugar, eggs, lemon juice and rind well. Then add 2 tablespoons flour and 2 cups boiling w ater. Place in double boiler and cook until thick. Remove from fire and add 1 tablespoon butter. Mrs. H. 0 . Skaurud.

CAKE FILLING1 cup chopped nuts 1 egg, well beaten1 cup sugar 1 teaspoon vanillaV cup cream

Boil until it thickens. Allow to cool before spreading.Mrs. Fred Thompson.

PIN EA PPLE CREAM FILLINGOne-third c. sugar 1 c. milk or pineapple juice3 tbsps. corn starch 1 egg1 c. grated pineapple

Mix sugar and corn starch ; add milk and beaten egg and cook in a double boiler until it begins to thicken. Add grated pineapple and continue cooking until thick and smooth. Mrs. T. T. Vigen.

CHOCOLATE SEVEN-M INUTE ICING1 unbeaten egg white IV2 squares unsweetened chocolate% cup sugar V2 tsp. vanilla3 tbsps. cold w ater

Place f irs t 3 ingredients in double boiler. Place over boiling w ater and beat with egg beaten 5 minutes or longer until thick enough to spread. Add flavoring and spread on cake. Mrs. Gust Haaland.

SEVEN-M INUTE ICING1 cup brown sugar 2 egg whitesM> cup white sugar Vs tsp. cream of ta r ta r5 tbsps. w ater 1 teaspoon vanilla

Place over boiling w ater. Beat until icing is thick enough to spread. Add flavoring. Mrs. A lfred Skaurud.

CHOCOLATE ICING1 cup sugar cup cocoaVi cup milk VL cup bu tte r

Cook in double boiler one minute, cool and beat until thick enough to spread on cake. Mrs. M. E. Anderson.

MOCHA ICING One-third cup bu tte r One tbsp. strong coffeeOne and one-third c. powdered One-third cup chopped almonds

sugarCream butter, add sugar gradually, cream well, add coffee. Beat until

very light, add almonds. Mrs. F rank Bennefeld.

2

COOKIES - ROCKS - DOUGHNUTSSALTED PEANUT COOKIES

2 cups brown sugar, 1 cup shortening, 2 beaten eggs, 1 cup cornflakes or W heaties, 2 cups quick oatmeal, 2 V2 cups flour, 1 tsp. each of baking powder and soda, 1 cup salted peanuts, and 1 tsp. vanilla. Cream sugar and the shortening and add the rem aining ingredients in the order given. Drop by spoonfuls on greased tins.

Mrs. C. L. Nightengale. Mrs. P eter Larson. Mrs. S. G. Thompson.Mrs. H erbert Roesch.

GINGER CREAM COOKIES2 cups sugar 1 egg well beaten1 cup shortening 2 tsps. vanilla1 cup molasses 3 tsps. ginger3 tsps. soda Flour1 cup hot black coffee

Mix shortening and sugar. Add molasses, soda dissolved in coffee. Let m ixture cool, then add well beaten egg and vanilla. S ift salt, ginger and flour and add to the mixture'. Roll out, not too thin and cut in oblong or any shape you like. Bake in m oderate oven until done. Then fro st w ith white icing. Mrs. Ole Sand.

SALTED PEANUT COOKIES1 cup shortening 2 cups oatmeal2 eggs, beaten 1 teaspoon vanilla2 cups brown sugar 1 cup cornflakes2 cups flour with IV2 cups salted peanuts1 tsp. cream of ta r ta r 1 teaspoon soda1 tbsp. sour milk

Cream shortening and sugar, add eggs, sour milk with soda stirred in, vanilla, oatmeal, flour sifted with cream of ta rta r , corn flakes and salted peanuts. Drop by teaspoonfuls onto well oiled baking sheet.


FORK COOKIES3 cups brown sugar 1 tsp. soda2 cups bu tter 2 tsps. cream of ta r ta r4 eggs 1 pinch of sa lt4 tbsps. milk 6 cups of flour (or more)2 tsps. vanilla

Mrs. E. A. Strand.

FORK COOKIES1 cup b u tte r 2 or 2Mj cups flour1 cup sugar 2 tsps. baking powder1 egg 1 tsp. vanilla

Mix dough. Roll a small am ount between hands into balls and press down with a fork. Mrs. M. A. Brevik.

Independent Grocery & Fruit- Company -

“The Most CompleteFood Market in Ada”

WE DELIVER PHONE 195

28

PEANUT BUTTER FORK COOKIES1 cup brown sugar 3 cups flour1 cup white sugar 2 tsps. vanilla1 cup peanut bu tte r Pinch of sa lt1 cup b u tte r or shortening 2 eggs1 tsp. soda

Mold into small balls and press down w ith fork.Mrs. S. Bang. Mrs. A ugust Seherf. Mrs. Wm. Otting.

FORK COOKIESIV 2 cups brown sugar . IV 2 tsp. cream of ta r ta r1 cup bu tte r 3 cups flourV 2 tsp. sa lt 1 tsp. vanilla2 eggs, beaten 1 cup nuts2 tbsps. sweet milk 1 package of dates1 tsp. soda

Roll in small balls and press hard with a fork. Leave a slight curve in center. Mrs. Otting.

DROP SALTED PEANUT COOKIES2 cups brown sugar 2 cups flour1 cup shortening 10c salted peanuts3 eggs 1 tsp. soda2 cups oatmeal 1 tsp. baking powderFlour

Drop on cookie sheet and bake. Mrs. Elm er Lystrom.

ORANGE DROP COOKIESIV 2 cups brown sugar Grated rind of one orange1 c. butter, or lard and bu tte r 2 eggs, well beaten

mixed 1 cup chopped dates1 tsp. soda 2 V2 cups flour2 tbsps. orange juice 1 cup chopped nuts

M artha Gilbertson. Mrs. A lfred Skaurud. Mrs. A. A. Hovland.

P IN EA PPLE COOKIESV 2 cup shortening 14 tsp. sodaV2 cup brown sugar 1 tsp. baking powderV 2 cup white sugar 2 cups flour, sifted1 egg, well beaten V2 cup drained, crushed pineapple!4 tsp. sa lt V2 cup nuts, chopped1 tsp. vanilla

Cream shortening and sugar. Add egg and pineapple and flavoring. S ift flour w ith salt baking powder and soda. Add to the f irs t m ixture. Add nuts and mix thoroughly. Drop from teaspoon on baking sheet and bake ten minutes. Mrs. Andrew O. Herman. Mrs. W alter Davidson.

SHORT BREAD COOKIESTwo-thirds cup bu tte r 2 egg yolksV 2 cup confectionery sugar 2 cups flour Vanilla M> tsp. baking powder

Cream butter, sugar and eggs. Add flour. Roll out in a ball and flatten out with a fork. Do not have oven too hot. Mrs. W alter Davidson.

DR. H E R M A N G. S IT T K OD E N T I S T

A D A , M I N N . P H O N E 2 6 8

29

PECAN COOKIES % cup bu tte r Vs tsp. sodaIV 2 cups brown sugar V2 cup chopped pecan m eats1 egg V2 cup whole pecan m eats2 cups cake or p as try flour

Cream bu tte r and add sugar and mix well. Add whole egg and mix well. S ift flour and soda and add to m ixture. Add chopped nuts and let stand over n igh t or until stiff. Form into balls and pu t one-half nut m eat on top and bake 375 F., 8-10 minutes. Mrs. A. Hadler.

HOLIDAY COOKIES1 c. brown sugar 3A cup broken pecansV2 cup bu tte r 36 pecans for tops1 egg 3A c. candied cherriesV2 tsp. sa lt 1% c. flourrA c. thick sour cream V2 tsp. soda% cup dates

Method—Cream sugar and shortening, add the well beaten egg, the sour cream, cherries; dates, broken pecans, lastly add the sifted flour, soda and salt. Drop from spoon and place 1 pecan on top of each. Bake. Makes three dozen. M rs..H . S. Johnson.

CARMEL COOKIES2 cups brown sugar 3A cup b u tte r2 eggs 1 tsp. sodaV2 tsp. cream of ta r ta r V2 tsp. salt4 cups sifted flour

Mold into a loaf and le t stand over night. Slice and bake.Mrs. J. O. Rindahl.

S. 31. SkaitntiiFumeral Director

Twenty'five years of quiet, dignified ' Service

Modern FacilitiesLady Assistant

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30

GINGER COOKIES1 cup sugar 1 tsp. cinnamon1 cup bu tte r 1 tsp. nutm eg1 cup molasses 1 tsp. soda1 tsp. ginger 2 eggs V2 cup boiling w ater

Flour enough to roll out thin. Cream sugar and bu tter, dissolve soda with boiling w ater and add ginger, cinnamon and nutmeg. Then add the molasses and last add enough flour to roll out thin.

Mrs. J. A. Merkins. Mrs. H erbert Roesch.

SPICE COOKIES1 cup sugar 14 tsp. salt1 cup lard 4*4 cups flour1 cup dark syrup 2 tsps. soda14 tsp". cinnamon, cloves and V2 cup boiling w ater

gingerCream sugar and lard together. Add syrup and spices. Dissolve soda in

boiling w ater. Then add flour, roll out and bake.Mrs. Ghas. Gunnerson. Mrs. V. G. Brabender.

SOFT MOLASSES COOKIES114 cups shortening 1 tsp. all-spice1 cup sugar 1 tsp. ginger6 cups flour 1 tsp. cinnamon2 tsps. soda 1 cup dark molasses1 tsp. sa lt 1 cup cold coffee

Cream shortening and sugar well. S ift dry ingredients together. Mix coffee and molasses and add to creamed m ixture alternately with the flour mixture. Roll dough a good 14 inch thick and cut. Bake 15 m inutes in moderately hot oven. Mrs. 0 . A. Larson.

CHOCOLATE CHIP COOKIESV2 cup bu tte r 1 tsp. baking powderV2 cup white sugar 14 tsp. soda14 cup brown sugar l-10c bar of German sweet chocolate2 eggs V2 cup datesIV2 cups flour I2 cup nuts

Cream bu tte r and sugar. Add eggs. S ift dry ingredients together and add to other mixture. Mix chipped chocolate, cut dates, and nu ts together and add. Drop from spoon and bake in oven 425 degrees.

Mrs. Geo. Kraulik.

ICE BOX GINGER COOKIES2 cups sugar, 1 brown, 1 white 414 cups flour1 cup shortening 1 tsp. soda2 eggs 3 tsp. ginger14 cup scant molasses Pinch of salt

Cream sugar and shortening, add eggs, well beaten, molasses, flour, soda, sa lt and ginger, sifted in flour. Form in loaves and place in refrigera to r fo r 6 hours or over night. Slice and bake.

Mrs. F rank Bennefeld. Mrs. 0 . C. Ogard. Mrs. Clifford Lee*.

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Phone 338W - East M ain Street - A da, M inn♦

31

FRUITIV2 cups brown sugar1 cup shortening2 eggsV2 cup sweet milk 4 cups flour

Roll in small balls and press out a

COOKIES1 tsp. sodaIV2 tsps. cream of ta r ta r 1 cup raisins, ground 1 tsp. lemon flavor

ith fork. Mrs. P. 0 . Onstad.

CINNAMON COOKIES1 cup sugar 1 tsp. soda1 egg Pinch of sa lt1 cup thick sour cream Flour enough to make thick dough

Make small balls and roll in the following m ixture:V2 cup sugar 1 tbsp. cinnamon

Bake on a cooky sheet about 2G minutes.Mrs. Wm. R. Kuder. Mrs. E. A. Strand.

BOSTON COOKIESTwo-thirds cup bu tte r 2 V2 cups flour1 cup sugar One-third tsp. sa lt2 eggs 1 tsp. cinnamonTwo-thirds tsp. soda M> to 1 cup chopped nutsI—tsf). hot w ater Cne-third cup raisins or date's

Cream the butter. Add the sugar gradually and eggs well beate'n. Add soda dissolved in the hot w ater. Add one-half of flour mixed and sifted with salt and cinnamon. Then the nuts and f ru it and rem aining flour. Drop by spoonfuls on a buttered tin one inch ap art and bake in a moderately hot oven. Mrs. E. C. Kloety.

CALIFORNIA CHOCOLATE COOKIES1 cup Crisco 3 cups flour2 cups brown sugar 1 tsp. salt2 eggs, unbeaten 1 tsp. baking powder% cup cocoa V2 tsp. soda1 tsp. vanilla % cup w alnuts

Mix in order given. Make into roil and le t stand over night, or until cold enough to slice. Mrs. A nsgard Haaland.

REFRIGERATOR DATE COOKIES1 cup shortening V2 tsp soda2 cups brown sugar V 2 tsp. cinnamon3 eggs y2 tsp. salt4 cups flour

Cream shortening and brown sugar until smooth. Add eggs and' beat thoroughly. S tir in flour which has been sifted with soda, salt, and cinnamon and mix to a firm dough. Roll dough on floured surface to about M in. in thickness. Spread w ith filling and roll in jelly roll fashion. Place in re frige ra to r over night. Then slice and bake in m oderate oven.

DATE FILLING (F or above cookies)—Cut one package (7 oz.) of dates and V 2 cup chopped nut meats, V 2 cup sugar, x/2 cup w ater. Cook until thick, cool and spread.

Mrs. Harvey. Mrs. H. Gilbertson.

Hadler-Sjordal CompanyCook with PYROFAX“Greater Cooking Satisfaction”

Ada, Minnesota Phone 158

32

OVERNITE OATMEAL COOKIES1 cup brown sugar 1 tsp soda in a little w ater1 cup white sugar 2 cups flour1 cup bu tte r or shortening 3 cups oatmeal2 eggs VanillaPinch of sa lt

Shape into 2 loaves and let stand until cold. Slice thin, and bake.Mrs. E lm er Lystrom . Mrs. Geo. Lystrom.

COOKIES (Frozen)1 cup white sugar 2 level tsps. soda1 cup sifted brown sugar 6 cups flour1 cup bu tte r 1 c. almonds or walnuts, chopped fine1 cup lard 1 tsp. vanilla

. 3 eggsMix well sugar and shortening. Add other ingredients and knead into a

small loaf, and let chill or freeze over night. Slice thin and bake.Mrs. P. C. Berberich. Mrs. H. O. Skaurud.

SANDBAKKELSE1 cup bu tte r 1 tsp. almond flavoring1 cup sugar About 3 cups of flour1 egg

Mix ingredients in order given. Use more flour if necessary so dough can easily be? handled and so it will leave the bowl. Press into p a tty shells and bake.

Mrs. L. A. Johnson. Mrs. G. Moe. Mrs. T. Boyer.

OATMEAL CRISPS2 V2 cups quick oatmeal 2 tsps. baking powder2 eggs 1 tsp. vanilla1 cup sugar Add pinch of salt2 tbsps. melted bu tte r

F irs t beat up eggs, add sugar, then melted bu tter. Mix baking powder w ith oatmeal and salt. Add vanilla. Drop on buttered tins, bake. Remove from tins while hot or they become crisp and hard to handle.

Mrs. Gena Ramnes.

BERLINER KRANSERYolks of 4 hard-boiled eggs, yolks of 4 raw eggs. Mix above until

smooth. Cream well 1 cup b u tte r snd 1 cup sugar. Combine both m ixtures and beat well. Add flour to handle. Roll into strips and shape into bows. Brush with beaten white of egg, then into sugar and bake.

Mrs. Gregor Moe. Mrs. G. T. Johnson.

CREAM PU FFS V2 cup bu tter 1 cup boiling w aterAdd 1 cup flour and mix on stove until smooth.Add V2 tsp. sa lt 4 eggs, added one a t a time

Beat well. Drop by spoonfuls and bake in a hot oven. Serve with whipped cream or ice cream.

Mrs. Em m ett Schwartz. Mrs. A. A. Hovland.

BEN F R A NKLIN STORE- T H E STO R E ~

that carries a most complete line of - V A R IETY G O O D S ~

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33

OVERNIGHT COOKIES 2 cups brown sugar Pinch of sa lt1 cup bu tte r or lard 1 tsp. cream of ta r ta r in flour2 eggs 1 tsp. vanilla1 tsp. soda in 1 tbsp. cold w ater 8 V2 cups flour

Mix nigh t before and shape in two loaves. Let stand in cool place until morning. Slice % in. thick and bake in quick oven.

Mrs. H ans Holden.

BROWNIES2 cups sugar 1 cup nuts1 cup bu tte r Pinch of sa lt6 egg yolks, beaten light 1 tsp. vanilla4 squares chocolate, melted 6 egg whites, beaten stiff1 cup flour

Mix in order given. Spread thin in pan. Cut in square’s.Mrs. O. C. Habeck.

LADY FINGERS1 cup sugar 4 tbsps. swe’et milkV2 cup bu tte r 1 tsp. vanillaAdd 2 eggs, well beaten 2 level tsps. baking powder

F lour enough to roll and cut in oblong pieces. Mrs. C. R. Olson.

KRUM EAGERBeat 6 egg yolks well, adding 1 cup of sugar. Add 4 cups of sweet cream,

a little cinnamon, 4 cups sifted flour. Mix we’ll. Bake ligh t brown in Krum K ager iron. When done form in a cone shape. Use half recipe if desired.

Mrs. L. A. Johnson.CHOCOLATE BARS

2 cups sugar 3V2 square’s chocolateV2 cup bu tte r 1 tsp. vanilla4 eggs 1 tsp. baking powder% cup milk 1 cup nuts1% cups flour

Cream bu tte r and sugar, add eggs and melted chocolate; sift baking powder with flour and add w ith milk and vanilla and nuts. Bake 30 m inutes a t 350 degrees F. Mrs. P. O. Tvedt.

FATTIGM ANDSBAKELSE 6 eggs, beaten well 1 tsp. vanilla6 tsps. sugar Flour to make a stiff dough

Roll out very thin and cut in diamond shape, then fry in hot lard as doughnuts. Mrs. L. A. Johnson.

GINGER SNAPS 1 cup white sugar 2 tsp. cinnamon1 cup lard 1 cup molasses2 eggs, beaten 1 tsp. sa lt3 tsp. soda in 4 tbsp. vinegar F lour to roll.1 tsp. ginger

Mix the ingredients as listed. Mrs. E. J. Volland.

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34

ROSETTES 2 eggs 1 cup milk1 tsp. sugar 1 cup cak© flour

tsp. sa ltBeat eggs and sugar together. Add salt, milk and flour. L et stand about

ten minutes and strain out the lumps. Take a deep kettle to heat lard and rosette iron. When hot dip the iron in the b a tte r but do not cover the top. Then dip in lard, le t f ry until sligh tly brown. Remove from iron and lay them on paper. Mrs. Chas. Gunnerson.

DATE SANDWICHES1% cups oatm eal 1 tsp. sodaIV2 cups flour V2 cup bu tte r1 cup brown sugar V2 tsp. sa lt

Cream bu tte r and sugar, add flour and soda, add oatmeal. Mix until fiakey as for pie crust. Spread half of m ixture in bottom of pan, add filling and re s t of m ixture. Bake about 30 m inutes or until brown on top.

FILLING—Boil two pounds dates, V2 cup sugar, 1 tbsp. flour, 1 cup hot w ater. Mrs. P. O. Tvedt.

BROW NIES1% c. sifted cake'flour 1 cup sugarV2 tsp. baking powder 2 eggs, well beatenV2 cup b u tte r 1 tsp. vanilla2 sqs. chocolate, melted V2 cup nuts

S ift flour and baking powder. Melt bu tte r and chocolate together. Combine sugar, eggs and chocolate m ixture. B eat well. Add flour, nu ts and vanilla. Bake in m oderate oven 35 minutes. Cut in squares.

Mrs. A. R. Herman.

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36

FUDGE SQUARES1 cup sugar % cup milk% cup bu tte r Two-thirds cup pastry flour2 eggs, beaten separately 2 squares chocolateV2 tsp. baking powder Nuts if desired

Mrs. E. J. Volland.

DROP COOKIESIV 2 cups sugar 1 tsp. sodaTwo-thirds cup bu tte r 5 tbsps. sour cream3 eggs, well beaten 2% cups flourV 2 cup w alnut m eat

Drop from spoon and bake in quick even. Mrs. T. J. Boyer.

HONEY COOKIES1 cup white sugar V2 tsp. sa lt1 cup Crisco 3 tsps. soda in V 2 c. hot w ater3 eggs, beaten 1 tsp. vanilla2 cups honey

Flour enough to roll out. Mrs. Oscar Anderson.

DATE BARS1 cup dates, cut fine M cup bu tte r1 tsp. soda 1 egg1 cup boiling w ater over dates Vanilla and salt

and soda. Let cool. 1 cup nuts, chopped1 cup sugar 1V2 cups flour

Bake in a moderate oven. While still warm cut in bars and roll in powdered sugar. Clara Brooks.

HONEY JUM BLES3 eggs I V 2 tsps. soda1 cup sugar Rind of 1 large orange1 cup honey V2 tsp. sa lt4 cups flour Lemon ex tract1 tsp. cream of ta r ta r

Beat eggs, add sugar, honey, and beat; add flour to which soda and t a r ta r has been added. Let stand over night. Roll and cut w ith doughnut cutter. Bake. Mrs. P. O. Tvedt.

FIG BARS3 eggs beaten, 1 cup sugar 1 cup p as try flour, 1 tsp. baking powder,

V± tsp. salt, 1 tsp. vanilla, 1 cup chopped figs, cup nuts (optional). Beat eggs well and add sugar. Add rest of ingredients, mixing lightly. Pour to thickness of % inch in shallow buttered pan. Bake 25 minute’s in mocj^rate oven. Cut in strips and roll in confectioner’s sugar.

Mrs. S. A. Garness.

GUM DROP BARS (Stay Soft)4 eggs, 2% cups light brown sugar, 2 cups flour, W tsp. salt, 1 cup nut

m eats, 18 large gum drops (lemon or orange) cut, spread 14 inch thick in oiled and floured cake pan. Bake until browned, cut in squares.

Ju rine Rage.

Crookston Dress Club“Cleaners that

" Olson’s Clothing Store -Local Agents

Ada Minn.

37

DREAM BARSV2 cup b u tte r V2 cup brown sugar1 cup flour

P u t in pan and bake about ten minutes. Beat 2 eggs, add 1 cup brown sugar and 1 tsp. vanilla. S ift 2 tbsps. flour, V2 tsp. baking powder, pinch of sa lt; s ift this over IV2 cups of cocoanut and 1 cup nuts. Mix this w ith egg m ixture and pu t on top of crust. Bake until a nice brown.

Mrs. Oscar Bang. Mrs. Gregor Moe. Mrs. Selmer Larson.Mrs. P eter Larson.

CHOCOLATE DROP COOKIES1 cup brown sugarV2 cup melted bu tte r (little more if sour milk is used)V2 cup sour cream or milk V2 tsp. soda2 eggs, well beaten 1 tsp . vanilla2 squares melted chocolate 1 cup w alnuts IV2 cups flour

Drop by teaspoonfuls on buttered pans. F rost with chocolate frosting. Mrs. Harold Olson. Mrs. Gena Ramnes. Mrs. Norm an Anderson.

RAISIN AND DATE BAR1 egg, 1 cup sugar, tsp. salt, 1 cup flour, 2 teaspoonfuls baking pow

der, 1 tsp. vanilla, V2 c. cut raisins, V2 c. seeded and cut dates, V2 cup chopped nuts. Mix sugar and egg. Mix the fru it, nuts and dry ingredients and add to f irs t m ixture. Turn into an oiled baking tin. Bake in a moderate even 30 minutes. Remove from pan and cut into narrow strips when cool. Roll each strip in powdered sugar. Mrs. John Nash.

CRISP MOLASSES COOKIES V2 c. white sugar V2 c. sour creamV2 c. brown sugar V2 tsp. cinnamon1 cup shortening V2 tsp, ginger1 cup molasses 2 tsps. soda in a little hot w ater1 egg F lour to roll.

These cookies can be rolled paper thin. Mrs. Lloyd J. Hetland.

DARK COOKIES3 cups sugar 1 cup molassesIV2 cups lard 1 tbsp. cinnamon3 eggs 1 tsp. cloves and ginger1 cup sour milk 2 tsps. soda

Enough flour to roll. Sprinkle sugar on top before baking.Mrs. O. C. Habeck.

DATE BARSlA/i cups ground oatmeal 1 cups flour%. cup b u tte r 1 cup brown sugar1 tsp. soda Pinch of sa lt

Mix together and divide into 2 parts. Using V2 fo r bottom of pan. Put into place. Add following filling and put other half on top.

FILLING— 1 cup chopped dates, V2 cup w hite sugar, V2 cup boiling w ater. Cook until thick. And then cool and spread on.

V erna Nelson Gisvold.

Skaurud’s StudioThere is no more personal greeting

than a gift of a photograph, of yourself or your children.

M ake an appointment today

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38

COCOANUT BAR COOKIES2 cups brown sugar 1 cup ground cocoanutScant cup bu tte r Pinch of sa lt1 tsp. soda in V2 cup hot w ater 1 tsp. vanilla2 eggs 1 tsp. baking powder in 4V2 c. flour

Press through cooky press and bake a golden brown.Mrs. H. F. Sprung.

W HITE COOKIES1 cup shortening 2 eggs3 cups flour 1 fsp. cream of ta r ta r (scant)1 cup sugar 1 tsp. vanilla1 tsp. soda in hot w ater

Mix shortening, flour, and cream of ta r ta r like pie crust. Beat the re maining ingredients and add to the f irs t m ixture. Roll out thin.

Mrs. S. G. Thompson. Mrs. Geo. Olson. Mrs. Fred Thompson.Mrs. T. J. Boyer.

SOUR CREAM COOKIES2 cups sugar 1 level tsp. soda1 cup bu tte r Lemon ex tract2 eggs Flour enough to roll.1 c. thick sour cream

Cream bu tte r and sugar. Then add eggs well beaten, then cream, soda, ex tract and flour enough to roll.

Mrs. T. T. Vigen. Mrs. Christ Olson.

CHOCOLATE K RISPIESV2 cup bu tte r V2 cup flour1 cup sugar Cne-third cup chopped w alnuts2 eggs 1 tsp. vanilla2 squares chocolate

Cream bu tte r and sugar, add melted chocolate. Then the eggs, well beat en. Spread w ith a spatula on a greased cooky sheet, having the m ixture spread extremely thin. Sprinkle thickly with the nuts. Bake in an oven a t about 400 degees F. for 10 minutes, cut into squares and remove from pan a t once. This b a tte r covers two cooky sheets and makes about 40 squares. The flour is added last. Mrs. W alter Hadler.

OATMEAL DATE COOKIES1 cup brown sugar 2 cups flour1 cup b u tte r V2 cup sour milk2 cups oatmeal 1 tsp. soda

Mix like pie crust. Roll out thin. Cut in small rounds and bake.FILLING— 1 lb. dates, V2 cup sugar, U cup hot w ater. Cut up dates

and cook w ith sugar and water until thick. Cool and spread between two cookies.

Mrs. M. E. Anderson. Mrs. 0. A. Larson. Mrs. R. C. Nielson.

TRILBYS COOKIES1 c. brown sugar 2 eggs1 cup b u tte r 1 tsp, soda2 cups oatmeal 1 c. flour, or more if needed

Roll thin and cut with small cooky cutter. Bake and pu t together with the following filling: 1 cup sugar, V2 lb. dates, chopped fine, 1 cup w ater Boil until thick. Mrs. Selmer Rage.

COCOANUT ROCKSCream % cup lard 1 tsp. soda in a little hot w ater2 cups brown sugar 1 tsp. baking powder in 2 (scant)2 eggs cups flour1 cup cocoanut 2 cups oatmeal

Make balls and roll in sugar and flatten. Mrs. E. J. Volland.

39

MOIST DATE ROCKSIV 2 c. brown sugar 1 tsp. soda1 cup shortening 3 tbsps. hot w ater2 eggs, well beaten 1 tsp. vanilla1 cup nuts 3 to 3*4 cups flourI V 2 cups chopped dates

Mix wrell. Drop from spoon on:o floured baking sheets. Bake in hot oven for 12 minutes. Verna Nelson Gisvold.

HERMITSIV 2 cups brown sugar 1 pound package’ dates1 scant cup bu tte r IV 2 cups w ater3 eggs 1 teaspoon soda1 cup raisins 3 cups flourV 2 cup nu t m eats

Mrs. 0 . H. Bakke.

DOUGHNUTS2 eggs V2 tsp. nutm eg1 cup sugar 1 tsp. vanilla1 cup butterm ilk V2 tsp. sa lt1 tsp. soda 1 tbsp. melte’d bu tte r w ith % cup1 tsp. baking powder mashed potatoes2 tbsps. hot lard 3 cups flour

Mix in order given. Mrs. 0 . C. Habeck.

RAISED DOUGHNUTS1 cake compressed yeast 1 tbsp. sugarIV2 cups milk which has been IV2 cups flour

scalded and cooled Mix the above and let rise about V 2 hour.

Add V2 cup sugar 2 eggs, well beaten3 tbsps. melted bu tted H tsp. saltV2 tsp. nutm eg About 3 cups flour

Knead the above well. Set aside and le t rise until light. Roll out, cut in to doughnuts. Let rise about V 2 hour. F ry in m oderate warm lard.

GLAZING— 1 box powdered sugar, cold coffee to make it quite thin. As you take the doughnuts out of the warm lard, when nice and brown, dip them in the glazing and place in a pan until glazing has dried.

Mrs. Charles Herman. Mrs. H. F. Sprung.

CHOCOLATE DOUGHNUTS2 cups sour cream 3 eggsIV2 cups sugar 1 tsp. cream of ta r ta r1 tsp. soda 3 tbsps. cocoa

Flour enough to roll. Mrs. O. N. Bodding.

ORPHEUM TH EATRE“Entertainment at its Best”

-E d u catio n and C om fort com bined w ith Rest

Phone 35 nr 287 Ada, Minnesota

40

C A N D I E SMOLASSES CANDY

2 cups powdered sugar V2 cup molasses1 cup bu tte r V2 tsp. soda in molassesV2 cup syrup

Boil until it hardens in w ater, then pour in buttered tin. When cold, pound tin on bottom and break the candy. M ary Rams tad.

CORN FLAKE CONFECTION CANDY5 cups corn flakes 1 lb. sweet H ershey’s chocolate1 cup chopped nut m eat 1 square b itter chocolate

Melt chocolate in double boiler and pour over corn flakes and mix. Drop by teaspoon on wax paper and allow to chill well. The chopped nuts may be omitted.

Mrs. Harold Olson. Mrs. M. E. Anderson. Mrs. H. Gilbertson.

ICE CREAM CANDY3 cups sugar V2 tbsp. vinegarV2 cup boiling w ater 14 tsp. cream of ta r ta r

Method—Boil all to brittle. This candy m ust not be stirred. Turn out on buttered p la tte r to cool. As soon as it can be handled pull until white and glossy. Any desired flavor and finely ground nuts may be added. Cut in strips or kisses. Mrs. Herman Thune.

POP CORN BALLS1 cup sugar One-third c. vinegar, scant, andV2 cup syrup % cup w ater, or 1 c. w ater

Boil until threads and snaps in cold w ater. Pour over popped corn and form into balls.

Mrs. Christ Olson. Mrs. Marie Harms.

ENGLISH TO FFEE1 cup butter, melted, add 1 cup sugar and dissolve berore cooking. Then

add 1 tbsp. w hite corn syrup and 3 tbsps, w ater, boil to hard crack stage. Then add one-third cup salted almonds and one-third cup blanched" almond; cut fine. Pour in buttered pan and when cold spread melted sweet chocolate on thinly and sprinkle with ground nuts. Mrs. Oscar Bang.

HARD CARMELS5 cups brown sugar 1 cup bu tte r6 squares chocolate W alnuts or black walnuts2 cups syrup, dark preferred 1 •> cup w ater

Boil slowly for one hour. Burns easily. Test in cold w ater, should form a hard ball. Pour quickly into large buttered cake tins. When cool crack into pieces. A. T. H.

PEANUT BRITTLEIV2 cups white sugar IV2 cups peanutsIV2 cup syrup, white IV2 tsps. soda1 tsp. vanilla

Boil sugar and syrup until b rittle in cold w ater. *Add peanuts. Boil until light golden brown. Remove from stove, add vanilla and soda. Mix well Pour on large buttered pan. M. H. O.

DIVINITY FUDGE2 V2 cups sugar 2 egg whitesV2 cup w hite syrup 1 cup nutsV2 cup w ater Ms c. marachino cherries, red or greenVs tsp. salt Green for m int flavor1 tsp. vanilla

Boil sugar, salt, w ater and syrup until it spins a hair. Pour half of syrup slowly on beaten egg whites. Boil half of syrup to crack stage when tried in cold w ater. Add to f irs t m ixture slowly using spoon. Beat until cool, add nuts, cherries and vanilla. Drop on waxed paper when it will hold its shape. Mrs. C. B. Olson.

41

OREGON NUGAT (Candy)3 cups sugar Two-thirds cup white KaroV2 cup cold w ater

Cook until it form s a soft ball in cold w ater. Pour over beaten whites of 2 eggs, then beat w ith spoon until thick and creamy. Add V2 cup broken w alnut m eats and V2 cup cherries or less. P u t in a buttered tin to cool. This is very good. Mrs. Ole Sand.

CHOCOLATE PEANUT CLUSTERS8 squares Baker’s chocolate IV2 cups peanuts

Melt chocolate over warm w ater, add nuts, stirring until well coated* Drop from teaspoon on waxed paper. Keep in cool place until firm .

Mrs. Chas. L. Storslee.

ALMOND PRETZELS1 cup bu tte r V2 cup sugar2 cups flour 1 cup ground almonds1 tsp. vanilla % tsp. sa lt

Cream butter, add sugar, then rem aining ingredients. Roll about the size of a pencil about five inches long. Shape like pretzels. Bake and dip in powdered sugar while hot. M. H. O.

KARMEL KORNBurn V2 cup sugar and add 1 tbsp. bu tte r and 1 tbsp. w ater. Mix the

following in a separate bowl:2 cups brown sugar V2 cup syrupV2 cup hot w ater Finch of salt

Add this to the f irs t m ixture and boil until brittle. Add 1 tbsp. bu tte r and pour over popcorn. Mrs. C. M. Hanson.

PATIENCE1 cup white sugar 2 cups white sugarVs tsp. sa lt 1 cup nuts1 c. rich milk

Melt one cup sugar, then add milk. When this has dissolved add two cups sugar and salt. Boil to soft ball stage. Take from fire and beat until cold, add nuts and drop when it will hold its shape.

Mrs. C. B. Olson.

FUDGE1 small can condensed milk 3 tbsps. syrup3 cups sugar Vanilla3 tbsps. bu tte r Nuts if desired5 tbsps. cocoa

l^ \ ̂ Butter the cocoa and syrup, then sugar, milk, vanilla. Form soft ball in w ater. Mrs. V. G. Brabender.

SIMPSON GARAGE- Authorized Ford Dealer-

“Universal Choice of Careful People . , . . ’

Phone 145 Ada, Minn.

42

CREAMY FUDGE2 cups sugar 2 squares b itte r chocolatey2 c. milk % cup corn syrup

Place all ingredients in pan. Bring to rolling boil and boil five' minutes* no less and no longer. Remove from fire, add bu tte r and vanilla. Let cool. Beat until thick. Nuts may be added afte r it has cooled.

Mrs. Allan B rattland. Mrs. Carl Volkerding. Mrs. H. Sandvold.

PECAN ROLL1 cup brown sugar V2 cup white syrup2 cups granulated sugar 1 cup P et milk

Cook this to a soft ball stage and remove from fire. Cool to room tem perature. Beat until it holds its shape and tu rn on a board dusted ̂ with powdered sugar. Knead until firm . Shape into a roll about 2 inches in diam eter. Cover outside with IV2 cups of broken pecans.

Mrs. C. M. Hanson.

PENOCHE2 cups brown sugar 1 tsp. vanilla1 cup white sugar V2 cup broken nut m eats2 tbsps. bu tte r 1 cup rich milk

Boil sugar and milk to the soft ball stage, remove from fire and add b u tte r and vanilla, let cool a while, then beat until set. Add w alnuts just before pouring. Mrs. H erm an M altrud.

POP CORN BALLS3 qts. popped corn 1 c. w ater or % c. w ater and c.1 cup sugar vinegarCne-third cup syrup tsp. salt

1 tsp. vanilla or lemon Cook sugar, syrup and w ater to crack stage. Add flavoring and salt. Pour

slowly over the corn stirring with a large spoon. Shape into balls.Mrs. Marie Harms.

MEXICAN KISSES1 c. burnt sugar, do not 2 cups sugar

add w ater 1 cup cream Boil this.Boil until medium ball stage is formed in cold w ater. Be sure the burnt

sugar and the cream and sugar m ixture are both boiling when poured to gether. Take from fire and add lump of bu tte r and vanilla. Then cool. Beat and drop on wax paper. Nuts may be pu t on or chopped and put in candy.

Mrs. Harold Olson.

BODDING LUMBER YARD- Ada Elevator Company --

Sherw in-W illiam s Paints Building M aterial

Locally Owned and Operated

Ada 't- Minn.

43

DESSERTS - PUDDINGS - PIESCHOCOLATE MARSHMALLOW ICE CREAM

XA cup cocoa V /2 tbsp. vanilla1 cup milk V2 p in t cream20 marshmallows

H eat milk in double boiler, add cocoa. Let get smooth, then add m arshmallows and let dissolve. When cool and slightly stiffened add vanilla and beaten cream to which 2 tbsps. powdered sugar and a few grains of sa lt has been added. Pour into tray and freeze. Set re frig era to r to 9 for 3 hours, then back to normal. Take out and s tir a fte r 1 hour and again a fte r another hour. Mrs. Jacob Rigg.

PEPPER M IN T ICE CREAM 1 cup milk % lb. pepperm int stick candy1 tbsp. flour 1 cup heavy cream4 tbsps. sugar % tsp. sa lt

Mix flour and sugar, add milk, cool: 5 minutes. Add candy and cook until dissolved. Cool and add to whipped cream. Freeze in tray . Especially good with chocolate sauce and pecans.

Chocolate Sauce—'One-third cup Baker’s chocolate, 2 cups sugar, 1 cup boiling w ater. Boil 5 minutes. Mrs. M. A. Brevik.

GRAHAM CRACKER ICE CREAM5 rolled graham crackers 1 c. whipping cream

* Vs tsp. sa lt 1 tsp. vanillaV 2 cup sugar tk c. nut m eats% c. top milk

Mix f irs t four ingredients and le t stand, one hour. Whip 1 cup cream and add to f irs t m ixture with vanilla and nut meats. Pour in tray and freeze. S tir once when partially frozen. Makes 1 pint. Mrs. L. T. J.

ICE CREAM (2-quart F reezer)Cooked custard 2 eggsIVL cup sugar 2 cups whole milk1 scant tbsp. cornstarch 2 cups cream% tsp. sa lt 1 tbsp. vanilla

Beat eggs. Add sugar, cornstarch and salt. B eat thoroughly. Add IV2

2ups milk. Cook in double boiler until thickened. Cool thoroughly. Add V2 cup milk and 2 cups cream and vanilla. Freeze.

Mrs. Norman Anderson.

BELOW ZERO ICE CREAM3 cups cream V2 cup milk, scaldedIV2 cups sugar V2 cup walnuts, if desired6 egg whites Vanilla or maple flavor3 egg yolks

Beat cream and egg whites until stiff. Mix with sugar, milk, flavoring and well beaten egg yolks. Set out of doors to stiffen. Time, from 4 to 6 hours. I t Will not stiffen properly unless the tem perature is below zero.

M. A. G.

O lso n s C afeA Place to E a t and T r e a t

East Main Street

44

RHUBARB CREAM SHERBET 2 cups raw rhubarb 4 V2 tsps. lemon juice1 cup w ater 1 egg white1 cup sugar 1 cup cream, whipped

Simmer rhubarb and w ater until tender and while hot, add sugar and lemon juice. Freeze to a mush and add egg white beaten stiff and the whipped cream. Freeze until firm . Mrs. M athilda Harvey.

ORANGE SHERBET (Makes 1 Q uart)s* cup of orange juice IV 2 cups granulated sugarG rated j ’ind of one orange 3 cups cold w ater

Soak the grated rind in the orange juice. Boil sugar and w ater fo r tw enty minutes, allow to cool, then add the orange juice and rind and freeze in large tray of refrigerato r. When it begins to freeze, s tir it up thoroughly. Then when it is frozen, stir and mash w ith a large spoon, and re tu rn to freeze again. Follow these directions and you will have a smooth sherbet w ithout flakes. Mrs. Geo. Kraulik.

ORANGE MILK SHERBET1 cup sugar Vs tsp. sa lt1 cup orange juice ' IV 2 cups milk2 tbsps. lemon juice .

Mix sugar with fru it juices and salt. Let stand 10 minutes. Slowly add milk, stirring constantly. Pour into tray in refrigera to r and s tir a t 30- m inute intervals fo r two hours. In about 4 hours the sherbet will be frozen. I t also may be frozen by the regu lar freezer method. A. L.

ICE BOX DESSERT Roll 24 graham crackers or vanilla w afers into crumbs. Cover the bot

tom of pyrex dish with about half of these crumbs. Cream V 2 c. butter, 1 c. sugar, 3 egg yolks. (Very good to cream in electric m ixer). Add 1 small can grated pineapple to this m ixture, then fold in the beaten whites of the 3 eggs. P u t this m ixture on graham crackers and cover the top of it w ith rest of cracker crumbs. Place in the re frigera to r for 2 or 3 hours. Serve in sherbet glasses, topped with whipped cream.

Mrs. A. C. Pederson. Mrs. Peter Larson.

CHERRY CAKE2 cups flour V 2 cup flour4 tbsps. powdered sugar 1 tsp. baking powder1 cup bu tter Pinch of sa ltMix and spread on bottom of 2 cups nuts

buttered pan. Bake slightly. 1 20-cent bottle Maraschino cherries 4 eggs, well beaten 1 cup cocoanut2 cups sugar Vanilla

Pour this m ixture in pan on top of crust. Bake in m oderate oven. Cut in squares and top with cream or ice cream. Committee.

CHERRY W HIP 1 cup cream 12 graham crackers1 c. canned red cherries M cup sugar

P ut cherries in bowl, add graham cracker crumbs, fold in stiffly whipped cream. Pour in tra y of re frigerato r, freeze. Mrs. Alice Storslee.

O l a v e . V a u l eA T T O R N E Y - A T - L A W

B R A T T L A N D L A W B U I L D I N G

P H O N E 3 7 A D A , M I N N .

45

OATM EAL-APPLE CRISP2 c. sliced and peeled apples Vs tsp. sa lt V± tsp. cinnamon 1 tbsp. flour

Place apple’s in greased baking dish or pie pan and sprinkle with flour, cinnamon and salt.Crust—

/2 cup rolled oats Vs tsp. baking powderVz cup brown sugar * V± cup bu tte rVt- cup flour

Rub together as for pie crust and sprinkle on top of apples. Bake in 350 degrees oven until apples are soft. Mrs. Henry Storslee.

PRUNE W HIP3 egg whites beaten very stiff, fold in % cup sugar, V2 tsp. vanilla, 1 cun

of cooked prune pulp. Steam in buttered double boilen 30 minutes.Clara Moe.

ICE BOX DESSERT 0 egg yolks 2 tbsps. w ater6 tbsps. sugar

Cook until thick, then cool. Whip IV2 p int cream and fold in above mixture. Line tin with angel food cake broken into pieces. Pour m ixture over same. Sprinkle with chopped nuts and cherries. Leave in ice box over night.

Mrs. O. C. Cgard.

FRUIT SCALLOP6 apples 4 medium slices bread2 tbsps. bu tter V2 cup sugar2 tsps. cinnamon * V2 cup g rapefru it juice

Pare and slice apples. Cover bottom of shallow, greased baking dish with half of the apples and sprinkle with half of sugar and cinnamon. B utter bread, remove crust; cut into triangles and place on top of apples in closely fitting layer. Cover with rem aining fru it sim ilarly seasoned. Pour fresh g rapefru it juice over all and bake in covered casserole in moderate oven. Cool and serve w ith whipped cream. Mrs. J. O. Rindahl.

ORANGE MOSS1 pkg. lemon flavored Jello V2 cup orange juice1 pint warm w ater Grated rind of 1 orange4 tbsps. sugar 1 cup heavy cream

Dissolve Jello in warm w ater. Add sugar, orange juice, and rind. Chill until cold and heavy syrup like, but not set. Fold in cream whipped only until thick and shiny, but not stiff. Chill until firm .

Mrs. Bergstrom . Mary Ramstad.

DATE CRUMBLE2 well beaten eggs 1 tbsp. flour1 cup sugar 1 cup chopped nuts2 tsps. baking powder 1 cup chopped dates

Mix all ingredients together. Spread on greased pie tin. Bake slowly 45 minutes. Let cool. Then crumble and serve in sherbet glasses with whipped cream. * Mrs. John Nash.

BAKKE and MARSTEN

~Standard Service-Washing and Greasing

46

PEACH BASKET TURN-OVERS2 egg yolks 1 small cup sugarOne-third cup hot w ater 1 cup flour1 tsp. baking powder XA tsp. sa lt1 tsp. vanilla 1 cup brown sugar2 tsps. bu tter 2 egg whites1 can sliced peaches, drained

B eat egg yolks and one-half cup sugar until light; add hot w ater and rem aining sugar, beat five minutes, mix and sift flour, baking powder and salt; add vanilla. Fold in stiffly beaten egg whites. Cream brown sugar and butter, add peaches; pu t in shallow greased baking pan; pour cake batter over the m ixture and bake in a hot oven until top is brown. Turn out on a p la tter. When cold serve with whipped cream.

Mrs. P. O. Onstad.

DESSERT GINGERBREADV2 cup butter V2 tsp. ginger1 cup brown sugar V i tsp. all-spice, cloves, sa ltV2 cup molasses 1 level tsp. soda1 cup milk 1 level tsp. baking powder1 egg 2 V2 cups flour1 tsp. cinnamon

Mix in order given, mixing the soda and baking powder w ith the flour. Bake in a m oderate oven 35 minutes. Very good served w ith sh ip p e d cream.

Mrs. C hrist Olson.

MARSHMALLOW ICE BOX DESSERT% lb. marshmallows, cut up V2 cup milk

Pour over marshmallows. P u t in double boiler and heat until smooth. Cool. Add V2 p in t cream, whipped. Serve w ith crushed straw berries and add a dab of whipped cream. Mrs. John M. Hetland*

FROZEN PIN EA PPLE TORTE1 egg 12 graham crackers, crumbed1 cup powdered sugar 1 can No. 2 shredded pineappleVjj cup butter 1 cup whipping cream

Method—Take half of graham cracker crumbs fo r bottom layer. Then add egg, powdered sugar and b u tte r m ixture (which has been thoroughly mixed), then layer of pineapple (which has been drained), next the whipped cream and sprinkle the other half of graham cracker crumbs on top. Set in refrigerato r for 24 hours. Garnish with whipped cream and cherry. This can be kept for a week frozen. Mr's. Chas. Hellerude.

GRAHAM-MARSHMALLOW ROLL24 graham crackers V2 cup walnuts1 lb. marshmallows 2 tbsps. thick creamV2 lb. dates 1 tsp. vanilla

Crush graham crackers with rolling pin. Cut up marshm allows, dates and nuts into small pieces. Take out V2 cup of crumbs and add m arshm allows, dates, and nuts to remainder. Then add the cream and vanilla and work all together a fte r which it can be shaped into a roll and covered w ith the cracker crumbs saved out from the f irs t m ixture. Let stand over n igh t in a cool place. When ready to serve, slice and garnish w ith whipped cream and cherries. Mrs. H. Gilbertson.

ALMOND TORTEV2 cup bu tte r L ittle vanillaV2 cup sugar 1 cup Swans Down cake flour

Cream sugar and bu tte r and add: 1 rounded tsp. baking powder4 yolks of eggs JT

P ut m ixture in tw o.greased round cake tins. B eat the 4 whites w ith 1cup sugar. Spread on top of m ixture and sprinkle split blanched almonds on top. Bake 35 minutes in moderate oven. Serve in pie slices, whipped cream on top. Mrs. Emil Peterson.

47

DELICIOUS DESSERTDissolve 1 package Jello (lemon or lime) in IV2 cup of w ater. Set aside

to cool. Into another dish slice about IV2 cups of fresh peaches. Sprinkle one cup of sugar over peaches and le t stand 10 minutes. When the Jello begins to get firm , mix with peaches and put into baked pie shell. Serve very cold with whipped cream. Mrs. Alf. Hammerback.

CHOCOLATE COOKY DESSERT14 lb. chocolate cookies One-third cup hot w ater1 p in t whipping cream 3 egg whites1 pkg. cherry Jello Two-thirds cup sugar!4 cup cold w ater 1 tsp. vanilla

Dissolve Jello in the hot w ater, add the cold w ater. Beat the egg whites and add to the whipped cream, sugar and vanilla. S tir in the Jello m ixture (do not le t the Jello thicken). Beat ali this together thoroughly. Sprinkle a thin layer of ground cookies in bottom of shallow pan. Spread a layer of Jello m ixture by spoonfuls a t a time. Sprinkle ground cookies on top. Chill over night. (Best if chilled in ice cube com partm ent.)

Mrs. P. C. Berberich.

MAPLE SPONGE DESSERT1 envelope Knox gelatine, plain 1 cup chopped nut m eats IY2 cups cold w ater 2 cups brown or m aple sugarV2 cup hot w ater W hites of 2 eggs

Soak gelatine in cold w ater for 5 minutes. P u t sugar and hot w ater in sauce pan and boil for 10 minutes. Pour syrup gradually on soaked gelatine, cool, and when nearly set, add stiffly beaten whites of eggs, and beat well. Set away to chill. Serve with topping of whipped cream.

Mrs. John Gisvold.

APPLE PECAN TORTE2 cups chopped pecans V2 cup minced raw apple6 eggs 1 tsp baking powderIV2 cups brown sugar 1 tsp. vanilla2 tbsns. flour and pinch of salt

Beat yolks until thick and lemon colored, add sugar, add apple, vanilla, flour and nuts, fold in whites stiffly beaten and bake in large pan or in layers, 1 hour a t 350 degrees. Mrs. Jule Prigge.

PECAN CHOCOLATE MOUSSE2 squares unsweetened choc. *4 tsp. salt One-third cup sugar V2 tsp. vanilla1% cups milk V2 c. coarsely cut pecans4 egg yolks, slightly beaten 1 c. cream, whipped 1 pkg. straw b’ry flavor gelatine

Add chocolate to milk and heat in double boiler. When chocolate is m elted, beat with ro tary egg beater until blended. Combine sugar and egg yolks. Add small am ount of chocolate m ixture, s tirr in g vigorously. Return to double boiler and cook until thickened s tirring constantly. Add gelatine and salt and s tir until gelatine is dissolved. Chill. When slightly thickened, add vanilla and fold in nuts and cream. Chill until firm . Serve in sherbet glasses. Serves eight. Mrs. Henry Storslee.

L l o y d J . H e t l a n dA T T O R N E Y - A T - L A W

f

P H O N E 3 1 A D A , M I N N .

48

MARSHMALLOW DESSERT1 p int whipping cream 1 cup chopped pecansV2 glass cu rran t jelly 2 cups diced canned peaches2 doz. marshmallows

Method—Whip cream stiff. Break up V2 glass jelly w ith a fork and fold carefully into the cream. Toss in m arshm allows cut in eights, pecans and peaches. Merge gently. Chill. Mrs. Oscar Anderson.

DUTCHLESS DREAM1 lemon Jello, 2 cups boiling water. Chill and whip w ith egg beater. Add:

V2 cup pecans chopped fine, 12 m arshm allows cut fine, 12 marschino cherries cut coarse, 12 vanilla w afers rolled fine, 4 tbsps. sugar, !4 tsp. salt, 1 cup whipped cream. P u t in ice tray in re frig e ra to r to freeze.

Mrs. A. J. Johnson.STRAWBERRY BAVARIAN CREAM

2 cups straw berries 2 tbsps. gelatine1 cup sugar 1 or 2 tsps. lemon juiceV2 c. pineapple juice or cold 2 cups whipping cream

w aterMash the berries with sugar, let stand and pu t through sieve. Soften

gelatine in w ater, then heat over hot w ater until dissolved. Add berries and lemon juice. Chill until m ixture commences to set. Then fold in stiffly beaten cream. Place in ice box to chill. Mrs. L. P.

PRUNE W HIP 1 p a c k a g e Lemon Jello When partly set add:V2 cup prune juice 1 cup stewed prunes1 cup boiling w ater 1 cup sweet cream whipped

Beat with egg beater. Place' in refrigerato r to finish setting.Mrs. F rank Bennefeld.

APRICOT DESSERT 1 cup cooked apricots th a t have been put through a sieve, V2 cup sugar,

g rated rind and juice of 1 lemon, g rated rind and juice of 1 orange, 2 cups heavy whipped cream. Mix and put in ice tray to freeze.

Mrs. A. J. Johnson.

CHOCOLATE ICE BOX DESSERTV2 cup bu tte r 1 cup powdered sugar3 eggs 5-cent can chocolate syrupV2 cup nuts, cut fine 12 graham crackers, rolled

Method—Cream butter and powdered sugar, add unbeaten egg yolks, one a t a time, chocolate syrup, then well beate'n whites of eggs. P u t half of graham cracker crumbs in bottom of pan; add mixture, then rest of crumbs on top and chill. In dishing put a little whipped cream in bottom of sherbet glass and on top. Mrs. Chas. Hellerude.

TORTEcup sugar 1 large cup flour

Y2 cup bu tter Cream. 1 heaping tsp. baking powderAdd yolks of 4 eggs, beaten 1 tsp. vanilla 5 tbsps! milk

P u t in layer cake tins and put the following on the layers:4 egg white's, beaten stiff 1 cup sugar Beat again.

Sprinkle almonds cut lengthwise on top. Bake real slowly 30 or 35 min. Put this filling on each layer a fte r to rte is baked:

1 cup milk 1 egg3 tbsps. sugar * j, tb :p . cornstarch

Boil in double boiler. Mrs. K. L. Clson.

ANGEL DESSERT2 eggs, beaten lig h tly j r-up dates, cut finel/2 cup su g a r 1 tsp. bak ing pow der3 tbsps. flour 1 tsp. vanilla1 cup crushed walnuts

Bake in cake pan about 30 m inutes ir m oderate oven. Cool and serve with whipped cream. Mrs. C. E. Enger.

40

BLITZ TORTE CAKEV2 cup bu tte r 4 tbsps. sweet milkV2 cup sugar 2 tsps. baking powder1 c. flour taking out 1 tbsp. 1 tsp. vanilla 4 eggs separated

Cream bu tte r and sugar. Add 4 well beaten egg yolks, then milk, flour, baking powder and vanilla. Divide batter in two layers. Beat whites of eggs stiff and add 1 cup sugar, then beat. P ut this on top of layers, adding sliced almonds cut lengthwise. Put. in a hot oven and regulate so it will bake slowly. When done spread a custard between layers.

Custard for Fillings— 1 egg, 1 tbsp. cornstarch, 2 tbsps. white sugar, 1 c. rich milk, vanilla. Mrs. G. T. Johnson.

DANISH A PPLE CAKE4 large cups bread crumbs 2 qts. thick sweet apple sauceV2 cup bu tter

Put bread through food chopper. F u t bu tter in heavy fry ing pan, melt, and add crumbs. Keep s tirring so it won’t burn, ju s t long enough so crumbs will be well blended with butter. P u t layer of crumbs on bottom of cake pan, then layer of apples, and crumbs again, until all have been used, pu tting crumbs on top. Bake 25 m inutes in m oderate oven. Chill good and serve with whipped cream. Mrs. H. C. H.

VANILLA NABISCO TORTE% lb. vanilla w afers, crush very fine; 1 No. 2 can apricots drained.

Pineapple or fresh straw berries very nice too; One-third c. w alnut meat, cut small; V2 c. butter, good size; 1 cup powdered sugar; 2 eggs, beaten; 1M> c. cream, before whipping.

Method—Line a 9x9 cake tin with wax paper. P ut V2 of crushed nabiscos on bottom. Cream bu tte r and sugar. Add eggs and beat and put over nabiscos, spread nuts, then drained fru it, whipped cream and rest of nabiscos. Put. in ice box over night. Serves 16.

Mrs. Obert Holte. Jurine Rage.

ANGEL FOOD WALDORF1 angel food cake 6 tbsps. cocoaIV2 pts. whipping cream Vs tsp. sa lt6 tbsps. sugar Two-thirds cup toasted almonds

1. Combine whipping cream, sugar, sa lt and cocoa and chill one hour or more.

2. Whip m ixture until stiff.3. Cut top from the cake about 1 inch down. L ift off this top layer.4. Remove center from main p art of cake by cutting down into the cake

1 inch from outer edge and 1 inch from middle hole, leaving an inch wall and inch bottom.

5. Remove this center.6. Fill cavity with one-third chocolate cream m ixture to which has been

added half of nuts, cut up coarsely.7. Replace top and spread rem aining cream over top and sides.8. Shave rem aining almonds and sprinkle over cream. Chill 2 or 3 hours

before serving. Mrs. Oliver Onstad.

B A N G ’S M A R K E TQroceries - Fruits

Meats

We Deliver Ada, Minn.

50

RIBBON ICE BOX CAKE (D essert)(A dandy dessert—to be made the night before’.)

Prepare one package of cherry-flavored gelatine, and set aside to cool. Into a spring mold or loaf pan place a layer of graham crackers, having them f i t snugly. Spread over them a layer of pineapple filling made by mixing one-half cup powdered sugar, one-quarter cup butter, one egg yolk beaten, one-half cup crushed pineapple, drained, one-quarter cup broken walnut m eats, and folding in the stiffly beaten white of egg. Continue a lternating layers of filling and crackers until you have three layers of crackers and two of filling. When the gelatine has begun to stiffen, pour one-half over cake and allow to stiffen completely. Whip rem aining gelatine to a froth, and pour over top. Let stand in re frig era to r over night. Serve sliced with plain or whipped cream. Mrs. Geo. Olson.

PEACH ROLY POLY4 tbsps. sugar 2 tbsps. tapioca2 tbsps. bu tter 1 p int peachesV2 cup bread crumbs 1 tbsps. lemon juice1 tsp. cinnamon

Mix butter, sugar and crumbs. P ut peaches and tapioca in dish. Put bread crumb m ixture on top and pour on peach juice. Mrs. Joe Grothe.

CHOCOLATE ICE BOX CAKE1 Perfection Sponge cake 1 V2 tsps. vanilla2 pkgs. (8 oz.) sweet choc. 1 cup cream, whipped4 tbsps. sugar 6 egg whites, beaten light4 tbsps. w ater V2 cup nuts, cut fine6 egg yolks beaten light

Bake Perfection Sponge in sheet pan. When cold, divide crosswise in three pieces. Line a one-loaf bread tin with oiled paper. Place one’ piece of cake in pan. Melt chocolate in double boiler, add sugar, w ater and egg yolks. Cook until smooth, s tirring constantly. Cool, add vanilla, and fold in egg whites and cream.

Pour one-half of filling over cake. Cover with second piece of cake. Add rem ainder of filling. Place third piece on top and place in ice box for twelve hours. Mrs. F. M.

STRAWBERRY SHORTCAKE2 cups flour 2 tsps. sugar4 tsps. baking powder % cup sweet milk1 o tsp. salt ( no-fhird cup bu tte r

Mix dry ingredients and sift twice; work in bu tte r and add milk g radually. Roll out and place in buttered pie tins, and bake twelve minutes a t 375 degrees. Split and spread wiih butter. Sweeten berries to taste , crush slightly and put between and on top of shortcake. Serve w ith or w ithout whipped cilearn. Mrs. S. J. Skaurud.

CHOCOLATE MARSHMALLOW F L U F F21 graham crackers 1 large can H ershey’s choc, syrup1 cup nuts 24 marshmallows

{ 2 cups powdered sugar 5 egg yolkscup bu tte r 5 egg whites

Method— Crush graham crackers. Mix with cut nu t meats, then cut marshmallows into chocolate syrup. Cream sugar and butter, add egg yolks one a t a tim e; add to chocolate m ixture Fold in beaten egg whites. Put half of graham cracker crumbs on bottom of large cake tin between layers and res t on top of mixtuiE. Place in re frig era to r over night. Top w ith whipped cream. Serves 24. Use 3 eggs for V2 recipe.

Mrs. Leonard Olson. Mrs. Jacob Rigg.

BATE ROLL14 marshmallows, cut and V\ or Y2 "cup dates, chopped; 1 c. chopped nuts,

pecans or w alnuts; 12 graham crackers, crumbled. Mix ingredients and moisten w ith one-third cup cream. P ress into a roll and roll in a few cracker crumbs. W rap tigh t in oiled paper and put into ice box over night. Cut mto slices and serve with whipped cre'am. Mrs. Peter Larson.

51

CUP CUSTARD2 cups hot milk Pinch of salt and nutmeg2 eggs V2 tsp. vanilla4 tbsps. sugar

Beat eggs slightly, add sugar, salt, nutmeg, vanilla. Pour the hot milk very slowly into this mixture. Pour into cups or casserole. Place cups in a shallow pan containing about one inch of warm w ater. Bake custard slowly a t 300 degrees F. Mrs. C. R. Olson.

SPICED BREAD PUDDING1 cup toasted bread crumbs V2 tsp. nutm eg 1 cup brown sugar 1 tsp. cinnamon1 tsp. soda 1 cup sour milkV2 tsp. ground cloves 1 cup raisins

Combine bread crumbs, brown sugar, soda and spices. Add milk and raisins. Pour into greased pudding mole and cover. Bake in m oderate oven.

Mrs. Victor Brabender.

CHOCOLATE PUDDING% cup sugar IV2 tbsps. flourIV2 tbsps. cocoa lM cups milk1 egg Vanilla

Mix sugar,, cocoa and flour together; add the egg well beaten, to thism ixture and the* * bu tte r and milk. Boil until it begins to thicken. Flavor.Serve with plain or whipped cream. Mrs. Sarah Nightengale.

BAKED LEMON PUDDING1 cup sugar 3 tbsps. lemon juice2 tbsps. bu tte r Grated rind of lemonVs tsp. sa lt 3 eggs4 tbsps. flour IV2 cups milk

Cream butter, add sugar gradually, then flour, salt, g rated rind and lemon juice. Add to m ixture beaten yolks and milk. Fold in beaten whites and pour in oiled baking dish. Set in dish with 1 inch of boiling w ater in m oderate oven 375 F. for 3A of an hour. Serve with whipped cream.

Mrs. A. J. Johnson.

STEAMED PLUM PUDDINGCream together 2 cups sugar and 2 cups butter. Beat 12 eggs separate

ly, very light, and add to sugar and bu tte r gradually with 4 cups flour, sifted and warmed. Then add 2 lbs. raisins, 1 lb. citron, 1 lb. preserved orange peel, chopped fine, and 1 tsp. each of cloves, cinnamon, nutm eg and mace. Mix well. Fill 1 lb. baking powder cans, greased, tw o-thirds full, cover with squares of muslin, moistened and floured with floured side down, then pu t covers on and place cans on wire rack in kettle of boiling w ater and boil about four hours. Will keep in cool place fo r several months.

To serve, cut in slices about half-inch thick and place in m oderate oven for a few minutes and serve w ith the following sauce: Boil 2 cups whitesugar and 1 cup w ater to a thick syrup. Remove from fire and add % lb. bu tter, juice and grated rind of 1 lemon and V2 tsp. nutmeg. This sauce keeps indefinitely. Mrs. A. H. Faragher.

E A S T M A I N S T R E E T A D A , M I N N E S O T A

• t

L A D I E S ’ R E A D Y - T O - W E A R H O S I E R Y

M I L L I N E R Y - L I N G E R I E

52

BREAD PUDDING2 cups stale bread V2 tsp. salt1 qt. milk or a little less 1 tsp. vanillaOne-third cup sugar M cup bu tter, melted2 eggs, beaten Raisins

Scald milk, pour over bread crumbs, cool; add eggs, etc. Bake 1 hour in m oderate oven. When served cover with sauce. Mrs. A. Scherf.

RICE PUDDING Boil one-third cup rice until tender, add:

2 cups sweet milk 1 cup raisinsV2 cup sugar 1 tsp. vanilla2 well beaten eggs

Bake in moderate oven th irty minutes. Mrs. M. C. Enger.

FROZEN PUDDING OR MOUSSE V2 c. prunes, cooked Juice of V2 lemonVi c. prune juice 3A cup sugar

Pour over 2 egg whites beaten. Then add IV2 cups beaten cream. Set to freeze. Mrs. Selmer Larson.

STEAMED PLUM PUDDING1 cup sugar Add flour so th a t batter is thinner2 eggs than cake1 cup sour milk 1 cup chopped suetV2 tsp. soda 1 lb. raisins, groundNutmeg and salt 1 cup nuts, chopped

Grease pan. Steam 5 or 6 hours. G. K. O.

GRAHAM CRACKER APPLE PUDDING2 c. sliced apples, uncooked 1 3A cups milk14 tsp. cinnamon 2 tbsps. bu tte r16 honey graham crackers

Method—Crumble crackers; arrange apples and crumbled crackers in alternate layers in a greased baking dish. Sprinkle cinnamon and place small dots of bu tte r on each layer. Pour the milk over top layers. Bake in a hot oven 425 F., until apples are tender, about 30 or 35 minutes. This pudding may be served hot cr cold with whipped cream or unsweetend cream. This recipe makes six portions. Mrs. S. G. Thompson.

STEAMED FIG AND DATE PUDDINGV2 cup suet 1 V2 cups TourV2 cup milk V2 tsp. sodaV2 cup molasses M> tsp. sa lt1 egg V2 tsp. cinnamonIV2 cups figs 14 tsp. cloves1 cup dates

Chop suet fine and add milk. Add molasses and beaten egg. Cut figs and dates fine, dredge with flour. Add rem aining dry ingredients to rest of flour and sift. Add to firs t m ixture and beat well. Turn into greased mold and steam for three hours. Serve with hard sauce and whipped cream.

Mrs. Em m ett Schwartz.

CHOCOLATE TAPIOCA4 tbsps. minute tapioca 1 egg yolk

cup sugar 4 cups milkM tsp. salt 1 egg white, stiffly beaten2 squares unsweetened choc. 1 -tsp. vanilla

Combine minute tapioca, sugar, salt, chocolate, egg yolk and milk in top of double boiler and s tir enough to break egg yolk. Place over rapidly boiling w ater. Cook 10 minutes, stirring frequently. Fold into beaten egg white, add vanilla. Cool and serve. Mrs. Chas. L. Storslee.

53

CHOCOLATE SAUCE 1 cup sugar 1 cup boiling w aterVz cup cocoa 1 tbsp. bu tte r1 tbsp. flour

Combine dry ingredients, add boiling w ater, stirring continually. Cook until desired thickness is reached. Add butter and vanilla.

Mrs. Lloyd J. Hetland.

SAUCE FOR PUDDINGS, ETC.V2 cup sugar 2 tbsps. bu tte r2 tbsps. cornstarch 1 cup w ater1 tsp. vanilla Pinch of salt

Mix sugar and cornstarch add boiling w ater, salt Remove from fire, add vanilla and butter.

BUTTERSCOTCH SAUCE 1 cup cream 1 cup sugar1 cup dark Karo V2 tsp. salt

Cook one hour in double boiler over a slow fire.

RHUBARB PIE2 cups rhubarb, steam ed 1 tablespoon flourThen mix: 2 eggs1 cup sugar

Cook the above until thick. Then add one-third cup orange juice, also rind. Pour into a baked shell and serve with whipped cream.

Mrs. Charles Herman.

and boil until clear. Mrs. A. Scherf.

Mrs. A. 0. T.

RHUBARB PIE4 c. rhubarb cut in small pieces Dash of cinnamon IV2 cups sugar Finch of sa lt4 tbsps. flour mixed w ith sugar Dot rhubarb with bu tte r 2 or 3 egg yolks

Bake in hot oven for the f irs t 10 minutes, then reduce heat and bake slowly until pie has set. Beat white's, add 2 tsps. sugar and re tu rn pie to oven to brown. Mrs. M. A. Brevik.

MOCK CHERRY P IEIV2 cups cranberries % cup raisins114 cups sugar 1 cup cold w ater

P u t berries and w ater on stove a,nd stew 10 min. Mash berries and add sugar and le t simmer until the sugar is dissolved. Cool. Add 1 tbsp. sugar, mixed w ith 2 tbsps. flour and 1 tsp. vanilla. Bake in 2 crusts.

Mrs. Effie Thomas. Mrs. R. J. Bartz. Mrs. W alter Sprung.

MOTHER’S MINCE MEAT2 pounds of good lean beef, pork or m utton, 14 pound of suet, 2 gallons

raw apples, 2 pounds seeded raisins. All these should be chopped very fine; then add one p int of good vinegar, six cupfuls of sugar, one tablespoonful each of cinnamon and all-spice, one teaspoonful nutmeg, two teaspoonfuls ginger and three lemons (g ra te rinds and add the juice). H eat all together until the apples are cooked, then seal in ja rs or make pies, ju st as desired.

Mrs. S. A. Garness.

George L. Rochat-JE W E L E R -

“ W a tc h R e p a ir in g a S p ec ia l ty . . . ”

54

BUTTERSCOTCH P IE% c. brown sugar 2 egg yolks6 tbsps. flour M cup-butterV2 tsp. sa lt 2 tbsps. caramel

2 cups milkMix dry ingredients, caram el and milk. Cook over direct flame until thick,

stirring constantly. Cook in double boiler 10 minutes. Combine w ith lightly beaten eggs, b u tte r and salt. Cook and remove from fire. Beat. Add to pie shell. Add meringue and brown in oven.

CARAMEL—1 c. sugar, 1 c. w ater. Place sugar in a vessel w ith narrow bottom (upper p a rt of double boiler) heat, stirring constantly. Pour caram el into boiling w ater, stirring constantly. Then tran sfe r to the f irs t pan, dissolving all the? caramel. Boil 10 minutes. Use as a flavor for custards, ice cream, butterscotch pie, frosting, candy. Mrs. Geo. Landsverk.

GRAHAM CRACKER PIECRUST— 13 graham crackers, rolled fine, one-third cup butter, melted.

Mix well. Take out 2 tablespoons of crumbs fo r top of pie. Line pie tin with rem aining m ixture spreading evenly. P ress another pie tin inside of mixture*, using a tin of some size. P r°ss hard to form a crust.

FILLING— 1 pint of milk, 3 tablespoons sugar, yolks of 3 eggs, 2 tab lespoons flour. Cook in double boiler and s tir until creamy. Boil 3 minutes. Take from fire and s tir in 1 teaspoon vanilla. Pour into pie crust and top with beaten egg whites, and lastly, the rem aining crumbs. Bake in hot oven until a little brown.

Mrs. 0 . C. Ogard. Mrs. Mike Roesch. Mrs. O. C. Habeck.

EXCELLENT LEMON PIE Two-thirds cup sugar 1 tbsp. cold w aterRind and juice of one lemon

Cook together with four egg yolks in double boiler. To the four stiffly- beaten egg whites, add one-third cup sugar. Add one-half of the whites to the boiled custard. Use rem aining whites as m eringue and brown quickly in hot oven. Mrs. L. J. Peterson. Mrs. Oscar H. Nordby.

LEMON PIEFor One Crust—

1 cup sifted flour Ice w ater to bindO re-third cup shortening V 2 tsp. sa lt

For F illing—% c. flour Juice and rind of IV2 lemons1 Ut c. sugar 2 tsps. bu tte r1L c. boiling w ater 3 egg yolks

Mix sugar and flour, add boiling* w ater slowly, stirring m ixture. Cook in double boiler 20 minutes, stirring . Beat egg yolks, add hot m ixture to eggs, then add butter, lemon juice and rind and cook until thick. When cool place in crust and cover with m eringue made from the three egg whites beaten with 3 tbsps. sugar. Mrs. A nsgard Haaland.

A PPLE SCHNITZ PIE1 unbaked pie shell. P are and core about th ree apples, cut in half th ru

center, place cut side up in pie shell. Sprinkle one cup sugar mixed with little flour for thickening over apples. Pour 1 tsp. sweet cream in each apple half or small piece of bu tte r may be used instead of cream. When baked cover with marshm allows and re tu rn to oven to brown.

Mrs. Ole Williamson.

PIN EA PPLE P IEV2 cup sugar IV2 cup hot milk2 tbsps. cornstarch 2 eggsXA tsp. salt

Cook, in double boiler until thick, pour onto 2 egg yolks, re tu rn to boiler and cook until eggs thicken. Cool and add 1 cup crushed pineapple. Pour in baked crust, cover with m eringue and brown. Mrs. Mike Roesch.

55

HAW AIIAN A PPLE P IE3 or 4 apples 2 tbsps. lemon juiceV2 can shredded pineapple 1 tbsp. bu tte r

(about 1M cups) 1 tbsp. cornstarchV2 cup sugar

Drain juice from pineapple and add w ater, if necessary, to make 1 cup. In this juice cook apples, peeled and sliced in small pieces, "till tender. Add lemon juice, sugar, bu tter, and cornstarch mixed w ith a little w ater. Cook until clear and add pineapple. Pour into unbaked shell, cover w ith strips of crust, sprinkle with sugar and bake in hot 40v) degrees oven until crust is brown. Mrs. Ja rl Sjordal.

CHOCOLATE SUNDAE P IE1 cup evaporated milk, V2 cup w ater, tsp. nutmeg, 3 egg yolks, V2 cup

granulated sugar, Vs tsp. salt, 1 tbsp. gelatine, 3 tbsps. cold w ater, V2 tsp . vanilla, 3 stiffly beaten egg whites, 14 cup whipping cream., % cup grated b itter chocolate. H eat the milk and V2 cup w ater in double boiler; add n u tmeg. Beat the egg yolks with sugar and salt until light. Pour hot milk over egg m ixture and re tu rn to the double boiler. Cook until the consistency of thick cream. Remove from heat, add gelatine which has soaked 5 m inutes in cold w ater. Add vanilla and cool. When cool and ready to set, beat and fold in egg whites. Pour into pastry shell. Place in refrigerato r. Cover with whipped cream and sprinkle with chocolate. Mrs. C. L. Nightengale.

SW EET CHOCOLATE P IELine a large pie tin around edges w ith vanilla w afers, unbroken. Roll the

rest of the V2 lb. and sprinkle m ost in bottom of tin. Melt 2 10-cent bars of sweet chocolate in double boiler, add 4 egg yolks, then fold in 4 egg whites to which 3 tbsps. of powdered sugar has been added and put in pie tin. Add cup of nuts if you w ant to. Place in re frigera to r to chill. When serving, top with whipped cream and the rest of w afer crumbs. N. H. R.

M ERINGUE PIE10 small soda crackers, crushed 3 egg whites 1 tsp. baking powder % cup w alnut m eats1 tsp. vanilla Pinch of sa lt3A cup sugar

Beat egg whites until stiff, add sugar slowly. Then crackers, nuts and baking powder. P u t into greased pie tin and bake slowly fo r 30 to 35 minutes. Serve with whipped cream.

Mrs. Allan B rattland. Mrs. W alter Davidson.

PUM PKIN PIE1 cup pumpkin V2 tsp. nutm eg 11 cup sugar V2 tsp. salt2 eggs IV2 cup sweet milk1 tsp. cinnamon

Mix all together, pour into a p as try lined pie tin and bake until firm . A few nuts may be sprinkled on top when partly done.

Clara Brooks. Mrs. H erbert Roesch.

• •EAST SIDE BARBER SHOP

Ladies’ Hair Cutting a Specialty

• •

56

APRICOT P IE2 cups dried apricots 2 tbsps. cream% cup sugar V± cup bu tte r2 eggs

W ash apricots. Cover with w ater. Cook until tender. Beat until smooth. Cream b u tte r and sugar. Add well-beaten egg yolks, cream and apricots. Lastly fold in stiffly beaten egg whites. Four into baked pastry shell. Bake until firm . Mrs. A lfred Skaurud.

ANGEL FOOD P IEMix 1 c. pineapple w ith 1 c. cold w ater, 1 c. sugar, Vs tsp. salt. P ut in

double cooker and boil when boiling put in 2VA tbsps. cornstarch dissolved in a little cold w ater. Boil until thick. Then set aside to cool. When cold fold in 3 stifly beaten egg whites. When ready to serve, put in pie shell.

Mrs. H erbert Roesch.

HEAVENLY P IE3 egg whites V2 cup sugar2 mashed bananas V2 tsp. vanilla

Method—Beat egg w hite stiff, fold in sugar and vanilla and bananas, pour in baked pie shell, bake 20 minutes in a slow oven. Serve with whipped cream topped with red cherries in a 9-inch pie tin.

Mrs. Clifford Enger.

FRENCH CREAM PIEV2 cup sugar 1 cup cream2 level tbsps. flour 2 egg whites

Mix flour and sugar and s tir slowly in to cream, boil until thick, then s tir until cool; add whites of eggs beaten to a stiff fro th and stir. Put in baked shell an(J bake in a slow oven until brown. Mrs. Oscar Bang.

SOUR CREAM P IE3 egg yolks V2 cup raisins1 cup white sugar 1 tsp. cinnamon1 cup sour cream

Beat egg yolks well, add sugar, sour cream, raisins and cinnamon. Cook in double boiler until thick pu t into baked pie crust. Beat egg whites for meringue, 2 tbsps. sugar to each egg white. P u t into hot oven to brown.

Mrs. F rank Bennefeld.

DATE AND BANANA PIELine a pie crust, which has been baked previously, w ith small pieces of

bananas and dates using enough of the fru it to cover the bottom of the crust. Make a filling of the following ingredients:

1 pint milk 1 tsp. bu tte r3 egg yolks 1 cup sugar3 tbsps. cornstarch

Place the milk, bu tte r and sugar in a double boiler. When the m ixture is hot, add the cornstarch dissolved in a little cold milk and the beaten egg yolks. S tir until the m ixture is thick. Pour this over the dates and bananas and top with a meringue made by beating 2 egg whites and adding 4 tbsps. sugar. Brown the m eringue in a slow oven. Mrs. Clifford Lee.

LEMON-PRUNE PIEV2 cup sugar 2 tbsps. bu tte r4 tbsps. flour 1 cup cooked prunes, stonedV2 tps. sa lt 1/> cup chopped nuts3 egg yolks, beaten 3 egg whites M erineue1 cup w ater 6 tbsps sugar1 lemon, juice and rind

Combine sugar, flour, sa lt and egg yolks. Add w ater. Cook in double boiler, s tirring constantly until thick. Add juice and rind of lemon and butter. Pour into baked pie shell. Cut prunes in pieces and place on top. Sprinkle with walnuts. Cover with meringue and bake until a delicate brown.

57

COCOANUT CUSTARD P IE cup sugar 2 cups milk

Vs tsp. sa lt V2 tsp. vanilla3 eggs V 2 cup cocoanut

Beat eggs and add sugar, salt, milk and flavoring. Mix well. Pour this m ixture into a pastry-lined pie tin. Sprinkle cocoanut over the top. P u t into a hot oven (450 F.) for 15 minutes. Reduce heat to 325 degrees F. Bake until a knife inserted in the custard comes out clean.

Mrs. Merlyn Nightengale.LEMON M ERINGUE P IE

To be made the day before.3 egg whites, beaten dry 1 tsp. vanilla1 cup sugar 1 tsp. vinegarContinue beating

P u t in two (2) buttered pie tins. Shape it around edge of pan with spoon. Have quite thick on bottom. Bake .1 hour in slow oven.

FILLING—7 egg yolks beaten light, V 2 c. sugar, 3 tbsps. lemon juice. Cook in double boiler until it thickens. V 2 tbsp. gelatine soaked in V 2 c. cold w ater. S tir intot hot filling. When cold add beaten whites and grated rind of 1 lemon. Fill shells and let stand until next day in ice box. Serve with whipped cream on top. Mrs. Jackson.

GRAHAM MERINGUE P IE14 medium graham crackers, 3 egg whites, beaten stiff

crushed (1 cup) V 2 cup seeded and chopped dates1 tsp. baking powder V2 cup chopped California walnutsV 2 tsp. sa lt 1 tsp. vanilla1 cup sugar

Combine the cracker crumbs, baking powder and salt. Fold the sugar into the stiff beaten egg whites and beat smooth. Fold the cracker m ixture into the egg whites. Add the dates, nuts and vanilla. Turn into a greased oven-glass pie plate and bake in a m oderate oven 25 to 30 minutes, or until delicately browned. Cool. Swirl the top w ith whipped cream and serve in pie-shaped piece's. Mrs. E. C. Kloety.

ORANGE PIE FILLING1 cup sugar Juice of V2 lemon14 tsp. sa lt 2 tbsps. butterGrated rind of 1 orange One-third cup flour1 cup orange juice 3 egg yolks

Mix sugar, flour, sa lt and grated rind; add fru it juice, and cook in double boiler 10 minutes, stirring until thickened, and afterw ard , occasionally. Add butter and egg yolks beaten light; cook 2 minutes, and cool. P ut in crust baked as for lemon pie’. Cover w ith meringue and bake.

Mrs. M. C. Ogard.ANGEL PIE

14 graham crackers, rolled 1 cup sugar V2 cup nuts 3 egg whites1 tsp. baking powder 1 tsp. vanilla3 egg yolks V2 tsp. salt

Mix the crackers, nuts and baking powder. Beat the yolks and add sugar. Mix well and add vanilla and salt. Fold in the egg whites beaten, and the cracker mixture. Pour into a buttered pie pan, bake for 30 minutes.

Mrs. tl. F. Sprung.LEMON CH IFFO bLPIE

P art One------ p , R> egg whitescup sugar r 7- >i/2 cup SUgar

1 lemon Pm4-4-Wo—3 egg yolks 1 tbsp. bu tte r3̂ . cup hot w ater 2 tbsps. cornstarch

Cream egg yolks and sugar, add lemon juice, grated rind, bu tte r and hot w ater. When near boiling point add cornstarch in little cold w ater, and boil. Beat e’gg whites stiff, whip in V 2 cup sugar. Whip tw o-thirds of second p art into the firs t, which has been cooled slightly. Turn into baked pastry shell. Cover with rem aining one-third of second part. Brown slightly in oven.

Mrs. A. Keller.

58

T H EA D A N A T I O N A L

B A N K ❖


ren dersa Com plete Savings and Com m ercial

Banking Service

This B ank is a M EM BER of the FED ERA L

D EPO SIT IN SU R A N C E C O R P O R A T IO N

Combined CAPITAL Structure.. $70,000.00

— Officers —W . G. H adler - Chairman of Board

A. A .H ab ed an k - PresidentH enry R uebke - Vice President

L. J. Peterson - CashierK. L. O lsen - Asst. Cashier

“ T h e r e ’s n o S u b s titu te fo r S A F E T Y ”

59

MEATS - FISH - VEGETABLES and LUNCHEON DISHES

HOW TO PREPA RE TURKEYA fter poultry is cleaned and washed inside' and out with cold w ater, fill

inside with dressing. Have a t least a yard fine tw ine in trussing needle. Turn wings across back so th a t pinions touch. Run needle through thick p art of wing under bone, through body and wing on other side; re tu rn in same way, but pressing in over bone, tie firm ly, leaving several inches of twine. P ress legs up against body, run needle' through thigh, body and second thigh, return , going around bone in same way; tie firm ly, run needle through ends of legs, re tu rn passing needle through rum p; if opening is badly torn, one or two stitches may be needed; if steel skewers are used pu t one through wings of fowl and other through opposite thigh. Then wind twine in figu re eight from one handle of skewer to other. Rub all over with soft bu tte r and season. Place on rack in roasting pan and put into very hot oven. Make basting m ixture with Y2 cup each of bu tte r and w ater. Keep hot and baste every 10 or 15 minutes. Roast 3 hours for a 10-lb. turkey. If bird is* very large and heavy, cover b reasts and legs w ith several thicknesses of paper to keep from burning. Committee.

BAKED STU FFED LAMB OR PORK CHOPSIn purchasing chops, have the butcher cut two chops in one piece and

ask him to make a pocket in the center of each piece for stuffing. Three pockets serve six people. Fill w ith dressing made of following ingredients:

y2 c. stale* bread crumbs One-sixteenth to V8 tsp. pepperVs tsp. sa lt V2 to 1 tsp. finely chopped sageV2 tsp. finely chopped onion 2 tbsp. w ater 1 to 2 tsps. melted fa t

Mix ingredients well in the order given. Roll chops in flour, using V± cup flour, V2 tsp. sa lt and M tsp. pepper. Place in baking dish w ith a little giease, and put in a hot oven 400 degrees for one hour.

Mrs. T. T. Vigen.

CHICKEN AU SUPREM E1 chicken 1 small ja r pimentos1 cup rice 2 cups cream sauce1 can mushrooms

Cook chicken and cut up and add to cream sauce. Cook rice in sa lt w ater, then drain and make very m oist w ith chicken broth. B utter a large dripping pan and put in a layer of rice, then a layer of chicken, mushrooms and pimentos. Then add another layer of rice, sprinkle the top with dry bread crumbs, butter and pimentos. This will serve about sixteen people.

Mrs. C. R. Olson.

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60

MOCK CHICKEN LEGS1 lb. veal of round CrumbsYz lb. pork of round 1 egg

Cut m eat in strips one inch by three inches. P u t one strip of ve'al, one of pork, then one of veal on skewer. Season. Roll in crumbs, then in slightly beaten egg and again in crumbs. Brown in fa t in pan, then cover and simmer fo r about one hour. Mrs. C. B. Olson.

CHICKEN LOAF3 c. cooked and diced chicken 1 green pepper, cut up fine2 cups soft bread crumbs cup chopped pimentoYz cup sliced mushrooms V2 tsp. sa lt2 tbsps. chopped onion, brown- M tsp. paprika

ed in bu tterMix well and pour over all a thin white sauce, using about 2 cups milk,

1 cup chicken stock and a little cream. Pour into! buttered pan and bake IV2 hours in m oderate oven. Mrs. A. H. F aragher.

STEW ED CHICKEN AND DUMPLINGSClean and cut into pieces a fa t chicken (old one p referred ), soak in cold

water* 1 hour. Cook until tender with 1 onion, salt and pepper. Remove m eat from broth and fry in butter. Make egg dumplings w ith 4 eggs, V2 cup milk and flour to make a soft dough. Pour it on a plate and chip off into the boiling broth and boil a few minutes sample' the dough before adding too much flour, only enough so the dumplings keep their shape when boiled. If the chicken is not fa t, add a lump of bu tter to broth.

Mrs. G. A. K. Anderson.

FRIED PHEASANTSA good way to fry pheasants— Roll each piece in flour to which has been

added salt and pepper. F ry in bu tte r until golden brown. A rrange pieces in roaster, pour cream over all and bake in oven. Mrs. Gena Ramnes.

STU FFED PORK CHOPS4 pork chops 1 tsp. sa lt2 cups bread crumbs % tsp. pepper3 tbsps. f a t 1 tsp. minced onionV2 tsp. sage

Have pork chop slit to the bone for pocket. To make dressing, soak stale bread in cold w ater until partly soft, then squeeze all the w ater out. Add all ingredients to bread and mix well and stuff into chops. Close chops with toothpicks and cord. Roast in dutch oven on one unit or in oven for one hour a t 400 degrees. Mrs. David Shelland.

PORK CHOPS WITH CORN DRESSINGCorn Dressing—

1 can corn 2 tbsps. bu tte r1 cup bread crumbs 1 egg, beaten2 tbsps. green peppers 1 tbsp. chopped onion1 tsn. salt V\ tsp. pepper

Roll six medium thick pork chops in beaten egg, 2 tbsps. of milk and bread crumbs. Place in greased pan. Put one-sixth of dressing on each chop and bake uncovered one-half hour, then add a half cup of w ater and bake covered fo r one-half hour in slow oven, 350 IF.

Six medium sized, halved potatoes, seasoned with sa lt and pepper, may be placed around the chops and baked. Mrs. J. O. Rindahl.

SW EDISH MEAT BALLSV A lb. ground smoked ham I V 2 cups brown sugar1 lb. ground pork V2 cup v inegar2 cups bread crumbs V2 cup w ater2 eggs, well beaten 1 tsp. dry m ustard1 cup milk

Combine brown sugar, vinegar, w ater and m ustard. S tir until sugar is dissolved. Combine m eats, ciumbs, eggs, milk. Mix thoroughly. Form in small balls. Place in casserole. Pour brown sugar m ixture over m eat balls. Bake in slow oven, 375 degrees, I V 2 hours. Bas-te frequently. This makes 35 balls. Mrs. Wm. Ruder.

61

RACONIZED MEAT BALLSSalt and pepper 1 c. tom ato soup 1 bay leaf Bacon strips W ater

1 lb. ground veal 1 lb. ground pork 1 lb. ground beef 1 egg1 small onion % cup cracker crumbs

Mix m eat, onion, chopped fine, crumbs, soup, salt, pepper and slightly beaten egg. Shape into balls, roll a strip of bacon around the outside and hold together w ith toothpick. Place in a baking pan containing a bay leaf and small am ount of hot w ater. Bake in a 375 degree oven until well browned and tender. The drippings in the pan should be used fo r a tom ato sauce to be served over the balls. Add an equal am ount of flour and enough tomato soup to make' a gravy. Mrs. Hardine Sandvold.

MEAT BALLS IN CABBAGE LEAVES1 lb. round steak 2 tbsps. cooked riceVz lb. pork Ground. Add to this: 2 eggs, sa lt and pepperA little onion

Cook cabbage leaves in sa lt w ater until tran sparen t. Roll m eat into little oblong rolls, placing this in cabbage leaves and tie w ith string. Brown in butter. Then pour over hot w ater and let simmer until well done. Remove strings and serve. Mrs. Obert Holte.

MEAT BALLSxk lb. veal V2 lb. beef

lb. pork GroundAdd a chopped onion, salt, pepper, and enough wet bread crumbs to be

able to mold into balls. Brown m eat bells, and make a gravy. Place m eat balls and gravy in casserole’ and pour a can of celery soup over them. Place in m oderate oven and bake for 3 hours. Mrs. S. B.

HAM BAKED IN MILKRub 1 tsp. dry m ustard and 1 tbsp. brown sugar into both sides of a

center cut of ham 2 or 2 V2 inches thick. Place in a closely covered baking pan. Cover w ith milk, place lid on securely and bake 2 hours in moderate oven, 350 degrees. During the last hour of cooking place medium sized whole potatoes and whole carro ts on top of ham. Cover tigh tly again. You can omit vegetable if you wish. Mrs. H. F. Sprung.

BAKED MEAT BALLS 2 lbs. ground beef 1 small onion, minced1 lb. ground pork 1 egg, beatenm tsps. sa lt V2 c. fine bread or cracke’r crumbsPepper to taste 1% cups Heinz tomato soup

Mix all the ingredients thoroughly except the tom ato soup. Form into balls and place in a heavy baking pan. Pour over the tom ato soup. Bake in a m oderate oven IV2 to 2 hours. A rrange the m eat balls on a p la tte r and add 2 tablespoons flour to m ixture in pan. Mix smooth and add milk or w ater. Cook until a smooth gravy is formed. M artha Gilbeitson.

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62

SPANISH MEAT BALLS1 qt. can tomatoes 3 or 4 tbsps. chopped onion1 lb. ground round steak, 1 tsp. salt

unseasoned % tsp. pepper1 egg Two-thirds cup uncooked rice, washed1 cup crumbs

Mix steak, eggs, crumbs, onion, sa lt and pepper together, and form m eat into balls. Roll m eat balls in uncooked rice, place into dip skillet, pour to matoes aver all. Let simmer 45 minutes. Mrs. Geo. Lystrom.

HOT MEAT LOAFl 1̂ lb. poiik shoulder 2 eggs1% lbs. veal shoulder 1 cup brothCool and shred. 1 cup soft bread crumbs

Thicken gravy and add a 10-cant can of mushrooms.Mrs. L. J. Peterson.

TAMALE LOAFcup salad oil 3 eggs

1 medium onion 1 small can of whole kernel coin3 pieces of garlic 1 small can of ripe olives1 small can tomatoes 1 tsp. chili powder, mixed in a little1 cup yellow corn meal cold w ater1 cup milk 1 lb. ground m eat

Brown meat, onion, and garlic in oil. Beat eggs. Add hot m ixture to eggs. Add rest of ingredients. Bake 1 hour in 400-degree oven.

Mrs. Leonard Olson.

MEAT LOAF2 lbs. ground meat, pork 1 c. cooked rice

and beef 1 c. bread crumbsV2 can tom ato or soup 2 eggs

Small onion, seasoning and bake. Mrs. L. C. Jacobson.

MEAT LOAFV2 lb. beef, ground 2 g rated potatoesV 2 lb. pork, ground 1 tsp. chopped onion, or moreV 2 c. bread crumbs soaked in P epper and salt to taste .V 2 cup milk

A little milk poured around m eat loaf while baking gives a better flavor. Mrs. 0 . H. Bakke.

CARAMEL HAM LOAFIV 2 lbs. ground round steak 2 beaten eggs% lb. ground smoked ham 1 tsp. prepared m ustardl 1̂ cups milk V2 cup brown sugarI cup bread crumbs 1 tbsp. whole cloves-

Mix all ingredients together well. In bottom of loaf pan spread brown sugar and cloves. Pack m eat m ixture in firm ly and bake a t 350 degrees for IV 2 hours. Mrs. Sarah N ightengale.

JELLIED VEAL LOAFPlace a knuckle of veal in boiling w ater with a small onion, few slices of

carro t and a stalk of celery, and salt and pepper. Let sim m er until quite tender. Remove from broth and run through food chopper. N ext skim fa t from broth. Reheat, and stir the m eat into it and season to taste . Place the m ixture in a mold. When cold it can be sliced in thin slices.

Mns. T. Nordby.BEEF LOAF

1 lb. ground beef 1 tsp. sa lt1 egg 1 c. boiling w ater1 cup crackers, rolled fine V 2 c. suet, or 3 tbsps. melted bu tter

Mix all together, form in a loaf and bake in a m oderate oven.Mrs. W alter Sprung.

63

JELLIED VEAL LOAF1 envelope gelatine VL tsp. celery sa lt1 cup cold w ater 2 cups cold chopped m eat2 cups m eat stock

Method—Soak gelatine in cold w ater. H eat me'at stock, add gelatine and s tir until dissolved. Add salt celery and meat. Pour into a mold, cover with wax paper and let stand over night. Serve cold. Chopped olives and celery may be added if desired. Mrs. A. A. Hovland.

HAM LOAF1 lb. lean pork 2 eggs1 lb. veal or young beef 1 cup crumbs1 lb. smoked ham 1V2 cups milk

Mix ingiedients well, using potato masher. P ut in two medium sized loaf pans. Bake 1 V2 hours a t 350 degrees.

Mrs. C. B. Olson. Mrs. H. M. Olson.

HAM JACKETS12 pieces cold boiled ham 3 cups cheese white sauce1 pkg. cooked macaroni (long)

Place a serving of macaroni on a slice of boiled ham. Spread some white sauce over the macaroni. W rap the ham around the macaroni and fasten with toothpick. Spread a little white sauce over the top, and bake in a m oderate oven for 30 minutes. Mrs. A. R. Herman.

BAKED HAMRub ham with brown sugar and dry m ustard, stick in cloves to suit

taste. Make a thick paste of flour ana w ater and spread over ham. Pour about one pin t of ginger ale in bottom of pan. Bake IV2 hours. Remove crust before serving. C. O.

HAM STEAK1 slice of ham, V2 in. thick 2 tbsps. vinegar 1 tbsp. brown sugar

Rub sugar and vinegar into the ham, and fry in deep Crisco or drippings for 20 minutes. Mrs. J. 0 . Rindahl.

FRANKFURTER ROLLSMake the* following biscuit dough:

2 cups flour 2 tbsps. shortening4 tsps. baking powder % cup tom ato juiceV2 tsp. salt

Knead and roll VL in. thick', then cut in strips 4 ^ x 3 . Cream 4 tbsps. bu tter, 2 tbsps. pre. m ustard. Spread this on 1 doz. frank fu rte rs. Roll a fra n k fu rte r tigh tly in each strip of biscuit dough. A rrange cut side down on a greased baking sheet; brush with melted fa t, and bake in hot oven 15 minutes. Mrs. M. C. Enger.

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64

BAKED HAMBURGER1 lb. ham burger steak % cup chopped onions1 tsp. sa lt 1 can tom ato soupV2 cup green pepper

Method—Mix ham burger with salt, spread % inch deep in shallow pan, cover w ith the chopped green peppers and onions. Pour tom ato soup over meat. Broil 8 or 10 minutes or bake in hot oven 20 minutes.

Mrs. A. E. E lleraas.

HAMBURGER AND VEGETABLES1 lb. ham burger 1 large onion1 tbsp. lard 1 small can tom atoes3 carrots 1 tbsp. flour, sa lt and pepper

P ut ham burger, sliced onion, sliced carrot, sa lt and pepper in fry ing pan. When brown and nearly done, add flour and tomatoes. I f too thick, a little w ater may be added. Good w ith mashed potatoes.


STEAK, CREOLE STYLE 2 lbs. round steak, cut one M tsp. paprika

inch thick 5 tbsps. bu tte rOne-third cup flour 3 tbsps. chopped onions1 tsp. salt 2 cups tomatoes

Wipe off steak w ith damp cloth. Pound flour well into both sides. Sprinkle w ith sa lt and paprika. H eat bu tte r in fry ing pan. Add and brown meat. Add res t of ingredients. Cover and bake 1% hours in slow oven. Baste fre- quentlyv Mrs. A lfred Hammerback.

STU FFED STEAK2 cups boiled rice IV2 lb. round steak or flank steak2 tbsps. chopped parsley 1 tsp. onion juicePinch of paprika

Combine the rice and seasonings. Pound the steak until th in; sprinkle with salt, spread with a layer of rice stuffings, three-fourths inch thick. Roll and shape. Place in a deep oven dish. Add enough hot w ater to come up one-half inch in pan. Cover, cook in moderate oven, 350 degree's F., for two hours. Remove the cover to brown and thicken the stock to serve as gravy. Serves six. Mrs. S. A. Carness.

VEAL CROQUETTES 2 cups chopped cooked veal A little onion juice 1 egg yolk 4 tbsps. bu tterV2 tsp. sa lt One third cup flourPepper 1 cup milk

Make a thick white sauce w ith butter, flour and milk, and season with sa lt and pepper. Add other ingredients. Form into croquettes, dip in egg and bread crumbs and chill. F ry in deep fat. Mrs. Ja rl Sjordal.

SPICED B E E F STEW2 lbs. boneless beef V2 tsp. cinnamon3 medium onions 1 tbsp. sugarM cup v inegar 1 tsp. sa lt1 bay leaf V2 tsp. pepper

Cut m eat into cubes and brown in drippings. Slice onions into stew pan, add boiling w ater to nearly cover. To this add the seasoning, mixing sugar and cinnamon with the vinegar. Bring slowly to boiling point and let simmer for two hours. Mrs. L. J. Peterson.

DRIED BEEFlb. dried beef Small piece of green pepper

2 tbsps. bu tte r 3 eggs, beaten3 cups tomatoes 8 slices hot buttered toastV2 cup grated cheese

Pdelt bu tte r; add tomatoes, pepper, cheese and dried beef. Cook slowly until slightly thickened, then add eggs. S tir until well-blended and serve on hot toast. Mrs. Oscar Haaland.

65

DRIED BEEF AND CORN WIGGLE2 tbsp. minced onion 1 c. cooked or whole grain cornV2 c. minced seeded green 6 tbsps. flour

pepper (may be om itted) 3 cups milk3 tbsps. bu tte r or m argerine Vs tsp. pepper 14 lb. dried beef '

Saute the onion and green pepper in the b u tte r in a large skillet until tender. Add the dried beef and cook until i t ’s edges are crisp. Add the’ flour s tirring until smooth; then slowly add the milk while stirring . Cook slowly until smooth and thickened, stirring constanty. Add the’ pepper and corn and heat well. Serve on toast. Serves six, Mrs. Jam es Gisvold.

RA V IO L I1 lb. round steak, cubed 1 No. 2 can tomatoes6 slices bacon, cut up 1 tbsp. W orcestershire sauce

F ry bacon and steak until brown. V2 cup bu tte r Combine: 1 cup grated cheese

2 large onions, sliced 1 medium can mushrooms2 green peppers, sliced1 pt. w ater (may have to add some)

Cook, adding meats. When m eat is tender add noodles. Cook 10 or 15 minutes. Serve w ith grated cheese if desired. IV2 packages noodles, medium wide. Do not season with sa lt and pepper until done or when served.

Mrs. Gregor Moe.

SAVORY MEAT TURNOVERS—Your Favorite Biscuit Recipe—

2 cups canned m eat 1 tbsp. minced onions1 tbsp. fa t

M elt fa t in pan. Add onion and cook 5 m inutes; add m eat and heat tho roughly. P a t out biscuit dough, cut in rounds or squares. On half of each, place a generous spoonful of seasoned meat, fold over, and seal edges. Bake in hot oven 12 to 15 minutes. Serve hot with gravy, made by adding le ft over m eat to a white sauce. Mrs. H. P. Hanson.

BAKED CORN AND OYSTERS2 cups cooked corn 1 tsp. sugar (not needed if corn is1 cup cracker crumbs sweet)1 beaten egg 14 tsp. pepperV2 cup milk or cream 14 cup melted bu tte r1 tsp. sa lt 1 cup fresh small oysters

Bake 25 minutes, do not over-bake or oysters become tough.Mrs. Gust Haaland.

HALIBUT SUPREM E 2 V2 lb. fresh halibut 1 lb. mushrooms1 cup cream Salt and pepper to ta ste1 cup bu tte r

W ash fish and place in a dish; pu t in bu tter, sa lt and pepper. Bake in m oderate oven V2 hour. Turn fish and bake another half hour w ith the cream and mushrooms. Mrs. A. O. T.

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66

TUNA FISH SOUFFLE2 cups milk 2 tbsps. flour 2 tbsps. bu tte r 1 can tuna fish

Make’ cream sauce of milk, flour and bu tter. Beat egg yolks and mix with other ingredients. Fold in beaten egg whites. Bake in a ring mold set in pan of w ater about 1 hour. Thicken 1 can mushroom soup and pour over souffle to serve. Mrs. Oliver Onstad.

TUNA FISH (H ot Dish)1 pkg. wide noodles 1 small green pepper1 can tuna fish or salmon 1 small can pimento4 hard-boiled eggs Salt and pepper to taste

Make a white sauce of 3 tbsps. butter, 3 tbsps. flour and 3 cups of milk. Cook noodle’s in sa lt w ater, drain and chill. Pour white sauce over nood

les, hard-boiled eggs which have been cut up, green pepper, pimento and tuna fish, which has been washed f irs t in hot w ater, then cold w ater. Dot with bu tte r and bake.

Mrs. G. T. Johnson. Mrs. A. Hadler. -

NOODLE, TUNA FISH HOT DISH1 pkg. noodles I can tuna fish1 can peas I can mushroom soup

Cook noodles until tender. Drain. Add p'eas, tuna fish, sa lt and pepper to taste. Then mix with a white sauce:

V2 cup milk 2 tbsps. bu tter2 tbsps. flour

Then s tir well and add mushroom soup. Bake in oven about one hour.Mrs. Chas. Gunnerson.

SALMON SOUFFLE W ITH NOODLESTwo-thirds cup egg noodles, 1 rounded tbsp. flour

broken 1 cup milk1 small can salmon 1 small onion1 egg, well beaten 2 tbsps. bu tte r

Boil egg noodles in sa lt w ater for about 20 minutes and drain; remove skin and bones from salmon. Make a white sauce of flour, milk and butter, seasoning to taste. Mix all ingredients. Pour in buttered dish and bake fo r about V2 hour in a moderate oven, removing cover for la s t 10 or 15 minutes.

Mrs. Amelia Keller.

SALMON TIM BALES Bone and flake a 1-lb. can of salmon. Mix w ith 1 cup soft bread crumbs,

!4 cup milk, 2 tbsps. bu tter, 1 tbsp. chopped onion, 2 beaten eggs, seasoning. Bake in buttered custard cups about 30 minutes a t 350 degrees. U nmold and serve hot with this sauce: Melt 1 package of ta s ty creamed Old. English cheese in top of double boiler; add one-third cup milk, s tirring until sauce is smooth, Mrs. Jam es Gisvold.

SALMON ROLL1 lb. can salmon 1 cup cooked, finely cut celery1 cup cooked peas 1 cup medium cream sauce

Mix, cool, and then spread onto the following biscuit dough:4 cups flour One and one-third cups milk1 tsp. salt V2 cup lard6 tsps. baking powder

Mix and roll to one-third inch thickness. Spread and roll up like jelly roll. P u t in pan and bake 10 minutes in hot oven, then reduce heat and bake 35 minutes longer. Serve with cream sauce to which hard-boiled eggs have been added.

4 egg yolksV2 cup soft bread crumbs 1 pimento

Mrs. Oscar Haaland. Mrs. B. T. Wigen.

67

NOODLES WITH CRAB MEATFive ounces of fine noodles, boil until tender, drain and cool. Four eggs

well beaten. One cup cream or rich milk. Salt and pepper to taste. Combine with noodles. Pour into a greased tin. Set in pan of hot w ater and bake until set (40 minute's). Serve with white sauce to which has been added crab meat, almonds and mushrooms. Mrs. J. M. Hetland.

CRAB DELIGHT 4 tbsps. bu tte r 2 tbsps. pimento6 tbsps. flour Salt and paprika2% cups milk V2 cup mushrooms2 cups crab m eat V2 cup g ia ted cheese3 hard-boiled eggs, sliced

Melt the bu tte r and add flour and milk, and cook until cream y; add res t except cheese. Pour into buttered baking dish and cover w ith cheese. Bake 25 minutes in moderate oven. Mrs. Jule Prigge.

SHRIMP CREOLE1 can shrim ps 1 onion2 cups tom ato juice 1 tbsp. bu tte r1 green pepper 2 tbsps. flourSeason to ta ste 1 tsp. sugar

Cut pepper and onion into strips, sim mer them w ith the tom ato juice to which sugar has been added. Cook for 15 minutes. Add shrimps. Blend the bu tte r and flour together, s tir slowly into tom ato juice and cook until smooth and thickened. Season. Serve on hot buttered toast.

Mrs. Lloyd Hetland.

SHRIMP WIGGLE2 tbsps. b u tte r V2 cup peas1 cup hot boiled rice 1 cup shrimp (remove the veins)1 tsp. sa lt % cup heavy cream14 cup catsup 14 tsp. celery sa ltFew drops of onion juice

Melt the bu tter, add the shrim p and cook 3 minutes. Add rice, cream, seasoning, peas and catsup. H eat and serve.

Mrs. Fred Thompson.

EGG SCRAMBLE 12 egg yolks, beaten well 1 tsp. onion juice1 cup rich milk Salt, pepper and paprika

12 egg whites (beaten) are added last w ith 1 tsp. baking powder. Pour in greased ring mold. P u t mold in pan of hot w ater and bake V2 to % hour. Turn onto p la tte r and serve with creamed peas in center.

Mrs. Oscar Haaland.

CAULIFLOW ER WITH SHRIMP, CRAB AND LOBSTER Boil one good sized cauliflower in salted w ater, being careful not to

break it. Make a rich, white sauce and add the contents of a can of shrimp, crab or lobster. Serve the cauliflower whole on p la tte r and pour the white sauce over it. Mrs. Chas. Hellerude.

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68

VEGETABLE ROASTPare and cut into dice equal p arts of carrots, tu rnips and parsnips

enough to make two quarts. Cook until tender, chop finely, mix w ith a large onion and a handful of minced parsley. Add one cupful cracker crumbs, one cupful of peas (fresh or canned) two well-beaten eggs, half a cupful of cre'am and seasoning to taste . Bake in a w ell-buttered casserole until nicely browned. Serve hot with or w ithout tom ato sauce.

Mrs. Selmer Larson.

ASPARAGUS AND OLIVES AU GRATIN2 cups cooked asparagus 2 tbsps. bu tte rV2 cup stoned, chopped olives 2 tbsps. flour Two-thirds cup grated cheese V 2 c. buttered bread crumbs 1 cup milk Salt, pepper

Cut asparagus into one inch pieces and put in buttered baking dish. Sprinkle with chopped olives and cheese. Make a white sauce of the bu tte r; flour and milk and season with sa lt and pepper. Pour the sauce over the asparagus and cover with buttered crumbs. Bake in a hot oven, 375 degrees F. for about one-half hour. This recipe serves 6 or 8 persons.

Mrs. T. Loken.

VEGETABLE MEAT PIE, CHEESE CRUST Melt 3 tbsps. bu tter in pan, 3 tbsps. flour and 2 tsps. salt. Add 2 cups

milk and boil.1 cup onions, cooked 1 cup peas1 cup carrots, cooked 2 cups left-over m eat

P u t in layers; pour over white sauce and cover with cheese crust. CHEESE CRUST— 1 cup flour, sift before m easuring, 3 tbsps. lard,

V 2 tsp. salt, one-third cup grated cheese. Add about 6 tbsps. w ater to flour m ixture and roll out and cover the m eat dish. Mrs. W alter Davidson.

VEGETABLE COMBINATION1 cup macaroni V2 lb. p a r t pork and veal andV 2 cup corn ground onion

Cook macaroni in salted w ater until tender and drain. F ry m eat and onion together. Make a white sauce and mix thoroughly with corn, m eat and macaroni. Pour in buttered casserole and bake until nicely browned Noodles may' be* also used in place of the macaroni.

Mrs. W. H. Tamke.

FILLED CABBAGE HEADScoop out the center of a large head of cabbage, a f te r cutting off a

cover. Fill the cavity in cabbage head with ground beef m ixture (as for m eat balls). Salt, pepper and nutm eg is good seasoning for the beef mixture. Then place cover on cabbage, and tie it up securely all around or place in a sack and tie up. P u t into a large kettle of boiling salted w ater, and boil for 3 hours. L ift carefully out: of w ater, and serve on p la tter. Cut as you do a pie, and serve with medium white sauce as gravy.

Mrs. A. C. Pederson.

BAKED SAUER KRAUT, RIBS AND ONIONSOne large strip or about 2 lbs. pork ribs. S alt and pepper these, lay in a

baking pan and bake in a m oderate oven about 1 hour or until light brown, tu rn ing once. Remove ribs from pan, add krau t, drained, and 1 tsp. dill 01 caraw ay seeds, and mix well. 1 qt. bulk k rau t or a No. 2 V2 or 3 can. Cover closely and bake 30 minutes.

Meanwhile skin a dozen small onions, cover w ith salted w ater and cook tender. Drain well, then add 5 tbsps. bu tter and 2 tbsps. sugar. Let stand over low heat or on back of stove 15 minutes, s tirring occasionally.

Serve k rau t on deep, roomy p la tte r and top it with ribs. A rrange onions on either side,* pour w hat rem ains of bu tte r sauce over. Hot corn bread and a lemon pudding for a dessert makes this a me’al.

Mrs. H. P. Hanson.

69

SAUER KRAUTCut cabbage with k rau t cutter. Pack tigh tly in quart jars. In each ja r

put 1 tsp. sa lt and fill w ith boiling w ater. The w ater works down very slowly. Be sure th a t ja r is full of w ater. Seal tig h t and let se t a few weeks before using. Mrs. J. A. Merkins.

ASPARAGUS SOUFFLE XA cup bu tte r One-third cup vegetable juiceOne-third c. cream or rich milk M cup flour

Make white sauce of above ingredients. Add 3 beaten egg yolks, then 3 beaten egg whites. Pour in 1 cup chopped asparagus. Place in casserale. Cover with crumbs and cheese. Place in pan of hot w ater. Bake in medium oven 1 hour. Mushrooms, olives or tuna fish may be added. Serve with the following cheese sauce—2 tbsps. bu tter, 2 tbsps. flour, 1 cup milk, % tsp. salt, few grains of w hite pepper. Add V2 cup cheese, g rated or cut up in cubes. N. H. R.

BAKED BEANSTo make 1 gallon of beans, soak about 8 cups of navy beans in w ater

over night. In the m orning drain, cover w ith boiling w ater and cook until the skin curls. Add to the beans in alternate layers in your bean-pot, 1 lb. fresh pork, cut into 1-inch squares, 1 lb. brown sugar, sa lt and pepper to taste , 2 tbsps. catsup. Bake four or five hours in m oderate oven. Drain the beans before pu tting them into the bean-pot and add hot w ater to cover them a fte r they are prepared for the oven. Add hot w ater from tim e to tim e as liquid boils away. Keep covered if possible. M. L. H.

CHINESE METHOD OF COOKING RICEW ash 2 cups of rice several tim es by rubbing, changing w ater often un

til w ater is clear. Place in lower section of double boiler or kettle with a tig h t lid. Cover with cold w ater about two inches above the rice. Bring to a brisk boil, then tu rn the fire low and sim mer 20 minutes. I t is advisable to place asbestos pad under pan during la st 5 or 10 minutes of sim mering to avoid burning.

CAUTION—Do not remove lid while cooking. Do* not add additional w ater. Do not stir. If rice is burned, to remove burned flavor, place a slice of I read over top of rice and let stand until bread is steamed.

Mrs. Charles Herman.

CARROT RINGIV2 cups carrots, cooked and 1 tsp. onion juice

grated Salt and pepper to tasteIV2 cups soft bread crumbs Dash of paprika Yolks of 3 eggs V2 cup almonds, coarsely chopped,1 cup rich milk if desired

Mix all well and fold in whites of 3 eggs,, stiffly beaten, and 1 tsp. of baking powder. Place in well greased ring mold and bake in dish containing w ater fo r V2 to 3A hour. When done, tu rn onto p la tte r and fill center with creamed peas.

Mrs. M. C. Ogard. Mrs. H. P. Olson.

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Art Olson .. P ro p rie to r

70

SCALLOPED CORN AND TOMATOES1 No. 2 can ( 2 V2 c.) tom atoes V2 c. soft bread crumbs 1 tsp. minced onion Speck of pepperIV2 tsp. salt 3 tbsps. melted bu tte r1 tsp. granulated sugar 3 cups canned whole grain corn

Combine the tomatoes, onion, V2 tsp. salt, sugar and pepper in a sauce pan and cook 10 minutes. Add 2 tbsps. bu tte r; then arrange the tomatoes and corn in a lternate layers in a V /2 quart baking dish, sprinkling each layer of corn with rem ainder of salt. Top w ith bread crumbs to which the rem aining bu tte r has been added. Bake in a m oderate oven 350 degrees for 40 minutes. Serves eight. * Mrs. Jam es Gisvold.

CORN FRITTERS1 can corn V2 tsp. saltl ! i cup flour 14 tsp. paprika1 tsp. baking powder 2 eggs

M easure and sift flour, baking powder, sa lt and paprika together. Add corn and beaten egg yolks. Beat well and fold in stiffly beaten egg whites. F ry in deep fa t. Mrs. P. 0 . Onstad.

BAKED CREAM CABBAGE1 medium sized cabbage V2 tsp. salt3 tbsps. bu tter 1 V2 cups milk3 tbsps. flour V2 cup bu tte r w afer crumbs

Shred cabbage very fine; cook 7 m inutes in boiling salted w ater. Drain and arrange in a buttered casserole. Make white sauce of bu tter, flour, sa lt and milk. Pour over cabbage. Sprinkle w ith crumbs. Bake in a moderate oven 350 degrees until browned. Serves six. Mrs. H. DeBeer.

GLAZED SW EET POTATOES AND APPLES4 tbsps. fa t One-third tsp. sa lt

‘ 2 c. sliced, cooked potatoes !4 tsp. paprika2 c. sliced, raw apples 3 tbsps. w aterCne-third cup brown sugar !4 tsp. cinnamon

Method— Melt fa t in fry ing pan. Add potatoes and apples. Cover and cook 5 minutes. Add rest of ingredients. S tir frequently and cook 10 m inutes or more in covered pan. May be pu t in baking dish also.


SW EET POTATOES W ITH PECANS4 c. mashed sweet potatoes 14 tsp. nutm eg 2 tbsps. bu tte r One-third cup flourCne-third tsp. salt V2 cup broken pecans14 tsp. pepper 14 cup bu tter, melted

Mix the two tablespoons bu tte r w ith the salt, pepper, nutm eg and po tatoes. Shape into two inch balls and roll in flour. Sprinkle w ith nuts and quickly dip in the melted butter. A rrange on shallow pan and bake 15 minutes in moderate oven. Mrs. Geo. Landsverk.

GLORIFIED CANDIED SW EET POTATOES1 cup maple syrup 4 to 5 sweet potatoesV2 cup nut m eats MarshmallowsB utter

Cook the syrup and nu t m eats slowly until alm ost to candy stage. Boil, peel and slice the potatoes and place in. a flat baking pan; dot w ith bu tte r and pour syrup over all. Place m arshm allows on top of potatoes and place the dish in a moderate oven for the potatoes to thoroughly hea t through and for marshmallows to brown. Mrs. Jule Prigge.

BAKED SQUASHPeel squash, cut into fourths. Cook until partly done. P u t in baking dish

and add following syrup:V2 cup brown sugar 2 tbsps. w aterV2 cup white sugar 2 tbsps. bu tte r

Cook until syrupy and pour over squash and bake 30 minutes in oven 375 degrees. Mrs. D. Rushton.

71

SQUASH CASSEROLE3 strips bacon, cut in pieces 3 tbsps. Minute tapioca V 2 cup sliced onions 2 tsps. sa lt3 cups canned tomatoes V s tsp. pepper 2 med. squash, peeled & sliced 2 tsps. sugar

Saute bacon; add onions and squash and cook until vegetables are slightly tender. Add tomatoes and bring to a boil; then add rem aining ingredients and bring to a brisk boil, s tirring constantly. Turn into greased casserole and bake in hot oven, 400 degrees F., 30 to 40 minutes or until well done. Serves eight. Mrs. M arie Harms.

RUTABAGASTake a good sized ru tabaga, cut up and cook until tender. Drain and

mash well. Then add 4 boiled potatoes and mash well together w ith a potato masher. To this add:

Vz c. milk and cream mixed Salt, pepper and ginger to ta ste 1 tbsp. bu tter

Cook for 3 minutes, s tirring so th a t it doesn’t burn. Two tablespoons of juice from spare ribs or pork chops, g reatly improves the flavor. Bake in oven. Mrs. J. A. Jackson.

BAKED RICE WITH TOMATO AND PORK SAUSAGEBoil 1 cup rice in sa lt w ater until tender, drain. Make a tom ato ^auce

or tom ato soup and mix with the rice. F ry 1 lb. pork link sausages until brown. P u t rice and tomato m ixture in casserole, stick fried sausages in a t intervals all over dish and lastly, pour over fa t in which sausages were fried. If liked, a fried onion in sausage f a t m ay be added. Bake 1 hour or more. Vienna sausages may be used, but add melted butter.

Mrs. K. L. Olsen.

CHICKEN CASSEROLEInto a buttered, baking dish put a layer of cooked spaghetti, then a layer

of diced or shredded cooked chicken meat, and on top of this place a layer of drained canned peas. Repeat until dish is alm ost full. Over all pour a sauce made by m ixing the following ingredients:

M cup liquid from peas V 2 tsp. minced onionV 2 cup chicken stock 1 tbsp. melted bu tte r1 beaten egg Two-thirds tsp, sa lt1 cup milk or cream V s tsp. pepper

Bake in m oderate oven about 50 minutes. Raw sliced potatoes may be substituted for spaghetti. Mrs. Norman Anderson.

MOCK CHICKEN CASSEROLE4 tbsps. flour 1 can tuna fish2 tbsps. bu tter 1 can mushrooms2 V2 cups milk 3-oz. package potato chips

Method— Melt bu tte r in double boiler, s tir in flour, add milk gradually, cook until thick. Crush potato chips, save a few fo r top of dish. F lake tuna fish and cut mushrooms. Add all to white sauce, season w ith pepper. P ut in baking dish, sprinkle top with potato chips. Bake V 2 hour.

Mrs. Jacob Rigg.

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72

CHICKEN HOT DISHV2 chicken, cooked 1 can tuna fish13A cups uncooked rice 1 green pepperV2 cup toasted almonds 1 pimento

Saute the cut up green pepper and pimento until delicate brown. Cut chicken into small pieces, flake tuna fish, then combine the ingredients and pour into buttered baking dish. Pour broth from chicken over and bake one hour. Mrs. Oliver Onstad.

LOOSE MEAT DISH1 lb. round steak, ground 3 cups w aterV2 cup uncooked rice 1 can tom ato soup or pulp of 1 canIV2 cup celery, cut fine 1 small tbsp. onion2 tbsps. melted bu tte r

Brown steak in bu tter, stir. Add ether ingredients and mix thoroughly. Bake 2 hours. Mrs. Clifford Lee. '

SQUAW DISH XA lb. bacon 2 eggs1 can corn

Cut bacon in small pieces and fry , then add can of corn. When corn is hot add 2 eggs, unbeaten, and s tir good so tha t eggs will be well mixed with the corn and bacon. Add pepper to taste . Mrs. Korman L. Olsen.

PIMENTO RICE1 cup rice 2 pimentos chopped fine1 cup grated cheese Salt, pepper and bu tte r to suit taste1 cup sweet milk

Cook rice until tender in sa lt w ater. Put in greased baking *dish w ith cheese, milk pimento, salt, pepper, and butter. Bake in a moderate oven until ligh t brown on top. Mrs. Ella K. Olsen.

HEAVENLY HASHIV2 lbs, ground meat, pork 3 medium sized onions

or veal 1 can yellow corn1 pkg. noodles, about 8 ounces 1 can vegetable soup

F ry m eat and onions together until done, but not brown; mix all together, corn last. Season to taste’. Bake % hour. Use bu tte r to fry or simm er the onions and m eat in.

Mrs. Selmer Larson. Mrs. Clifford Lee.

HOT DISH1 stalk celery Seasoning W hite sauce

Mrs. Ole Williamson.BOILED DINNER

Let one p int w ater come to boil, add salt and two pounds or more of pork shank. Boil slowly about two hours. Add potatoes, carrots, cabbage, celery, onion or any vegetable combination desired. Boil about V2 hour longer or until vegetables a re tender. M. H. O.

HUNGARIAN GOULASHA rrange the following in layers in baking dish:

Layer of round steak 1 large onion, sliced fineLayer of carrots Cne-third cup rice, uncooked1 cup diced celery

Pour over this, one large can tomatoes and V2 cup w ater. Sprinkle with suet. Bake three hours in m oderate oven. Mrs. H. Gilbertson.

ESCALLOPED RICE2 cups cooked rice M: cup chopped pecan nuts1 or 2 chopped pimentoes Salt and pepper

A rrange in layers with bread crumbs. Pour over a cheese sauce and bake. Mrs. J. B. Grothe.

1 can whole kernel corn1 can peas2 cups cooked macaroni

Bake for 45 minutes.

73

HOT DISH2 cups boiled rice 1 can tuna fishSeasoning 4 hard-boiled eggs, sliced1 can peas

Pour over this a th in white sauce and bake1 30 minutes.Mrs. Ole Williamson.

RICE RING1 cup uncooked rice 1 tbsp. melted bu tte rIV2 qt. boiling w ater 2 tbsps. cream1 tsp. sa lt 1 tbsp. W o rc es te rsh ire sauce1 egg, beaten S alt and pepper

Cook rice w ith sa lt and hot w ater 25 minutes. Drain and blanch, add rest of ingredients, mix well, put in ring mold. Place in pan of w ater, cook 30 minutes. Unmold; use anything to fill center. Mrs. H. P. Olson.

ONE DISH DINNERTake a piece of ham, cut 1 inch thick. Place these vegetables in a w ate r

less cooker: potatoes, cabbage, onions and carrots, then the ham, then another layer of vegetables. Keep all vegetables whole except the cabbage and cut tha t in fourths taking out the heart of it which is not used. Put in enough salt to your ta s te and a little w ater. Cook until all is done but not too soft. Serve on a p la tte r w ith m eat in the center and the vegetables around it. Mrs. J. A. Merkins.

RYE MUSHOne quart boiling w ater, 1 tsp. salt, 5 heaping tsps. rye meal. S ift the

meal into the boiling w ater, s tirr in g all the while; add the sa lt; s tir until it boils again; cover, and cook slowly one hour. Serve with sugar and cream.

Mrs. T. N. Strand.

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Cookery

74

VEAL AND PORK CASSEROLE1 lb. pork 1 green pepper2 lbs. veal 1 can pimentoes, cut up fine1 can mushrooms 1 small pkg. m acaroni or noodlesOr 4 tbsps chopped browned 3 cups soft bread crumbs

onionCook and chop pork and veal. Cook macaroni. Mix all ingredients to

gether, pour over a thin w hite sauce and bake one hour.Mrs. A. H. F aragher.

CASSEROLE DINNER2 cups peeled, raw potatoes 3 tbsps. chopped green pepper1 lb. ground beef 1 can tom ato soup1 cup sliced onions *A lb. g rated cheese'2 cups cooked macaroni Salt and epper2 cups canned com

Use a large casserole, greased; place sliced potatoes in bottom of dish; add one-half of onions, beef, macaroni, corn, peppers and tom ato soup; Sprinkle with salt and pepper. Fill the casserole w ith the rem aining ingredients in layers. Season and top with grated cheese, and bake. Serves 8.

Mrs. Oscar H. Nordby.

KIDNEY BEAN CASSEROLE2 lbs. ham burger V2 tsp. W o rc es te rsh ire sauce1 onion, chopped One-third cup fa t2 cans kidney beans Salt and pepper to taste2 tbsps. catsup

Brown m eat and fa t, add onion, catsup and sauce. Cover with hot w ater. Simmer 20 minutes. Add beans, sim mer 30 minutes. Chili powder may be added.

Mrs. H. P. Olson. Mrs. H. 0 . Skaurud.

HOTCHPOTCH HOT DISHV2 lb. pkg. noodles 2 medium sized onions1 can vegetable soup 1 lb. ham burger1 small can carro ts Salt and pepper to tasteV2 can corn

Cook noodles in boiling w ater until tender. Drain and pour cold w ater over noodles. Drain. F ry ham burger in bu tte r until brown. Mix all ingredients. Bake in buttered baking dish in m oderate oven. Place dots of bu tte r on top before baking.

Mrs. John Gisvold. Mrs. Andrew 0. Herman.

HOT DISH2 pkgs. spaghetti 1 can kidney beansHam burger, 15c 1 quart tomatoes1 can peas 1 onion

Boil spaghetti and drain. P u t chopped onion with ham burger in fry ing pan and stir it to keep it crumbly until well done. H eat the peas and beans. S train the tomatoes and add all to the spaghetti. Season to taste.

Mrs. Wm. R. Kuder.

HOT DISHBoil 1 pkg. noodles V2 bunch celery)1 can mixed vegetable or 1 large onion )

vegetable soup Boil and save liquid1 can tomato juice 1 green pepper

2 lbs. ground veal and pork Brown in bu tter and add the following spices: V2 tsp. cloves, V2 tsp. a ll

spice, V2 tsp. sage, sa lt and pepper. Combine all and pour catsup over top and bake V2 hour. Mrs. O. C. Ogard.

HOT DISH2 cups cooked rice; 1 lb. cut veal, browned well in fry ing pan, add a little-

w ater to m eat when done; 1 small can mushrooms; Salt, pepper. P u t all together in baking dish and add 1 cup cream. Bake slowly two hours.

Mrs. Korman Olsen.

75

CHILI CON CARNE15c mixed ham burger, 1 can mashed red kidney beans

unseasoned 1 can Campbelks tom ato soup or1 small onion, chopped fine tom ato juice2 cups cooked rice

P u t the ham burger and onion in fry ing pan to brown, m ashing it fine', (bacon grease adds a nice flavor). When done, pu t into a well greased casserole, with the re s t of the ingredients and mix thoroughly. Bake for one hour in m oderate oven. Juice will rise to the top—don’t stir, bu t poke holes in it so it will run to the bottom and not disturb the top which should brown.

Mrs. R. W. McClenaghan.

CHOP SUEY3 tbsps. bu tte r 1 can Chinese sprouts, drained1 lb. lean pork or tender beef, 1 tbsps. brown sauce

diced 2 cups celery, cut2 tbsps. soy sauce Steamed or boiled rice1 cup onions, chopped

H eat bu tte r in skillet, add m eat and 1 tbsp. soy sauce. Saute until ligh tly browned, s tirring constanly. Add celery, onion, juice from sprouts, brown sauce and 1 tbsp. soy sauce. Cover and cook until vegetables are tender. Add drained sprouts, heat thoroughly and serve w ith steam ed or boiled rice.

Mrs. Jule Prigge.

CHOW MIEN2 bunches celery 1 can LaChoy sprouts2 large onions 1 can mushrooms, wash and drain1 lb. veal, diced 4 tbsps. cornstarch

lb. pork, diced 6 tbsps. Chinese sauce20c worth of almonds

Cut celery and onions fine. Cook veal, celery and onions with about two cups of w ater. Add sprouts, mushrooms and almonds when alm ost done. Then cornstarch and sauce.

NOODLES—Boil 2 pkgs. of Chinese noodles in salted w ater for 5 minutes. Do not break noodles. Blanch and dry on a towel. F ry in deep, hot fa t until brown. Drain on brown paper and break into small pieces.

Mrs. G. L. 0.CORN AND SALMON HOT DISH

1 can corn 4 tbsps. sweet creamV2 -lb. can red salmon 1C rolled crackersB utter size of an egg

Mrs. S. M. Pallum.MUSHROOM pO T DISH

1 can tuna fish 1 can mushroom soup1 lOc-pkg. potato chips

Mix this together. P u t in a buttered casserole, bake for V2 hour in moderate oven. - Mrs. S. M. Pallum.

FIRST STATE BANK OF ADAA D A , M IN N E SO T A

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76

RICE HOT DISH1 cup rice, cooked 3/4 ib. pimento chee’selA lb. boiled ham

Grind ham and chee'se and add to rice in baking dish. Pour 1 can of whole tomatoes over m ixture. Add pieces of b u tte r on top. Bake V2 hour.

Mrs. A lfred Hammerback.

QUICK SPANISH MACARONIBoil I/2. box macaroni or spaghetti in salted w ater until tender. P u t this

into buttered baking dish and pour over it 1 small can of tom ato soup. Bake for one-half hour in moderate oven. Mrs. W alter Hadler.

HOT DISH1 lb. ham burger, fried brown 1 cup boiled rice V2 cup corn % cup boiled spaghetti1 cup stuffed olives, cut up IV2 cups tom ato soup Salt, pepper

Bake V2 hour or until brown.Mrs. Otto Nordby. Mrs. Oscar Haaland.

SPAGHETTI SUPREM EPour 2 c. scalded milk over 1 10c glass pimento6 egg yolks, beaten 1 green pepper, cut fine2 c. uncooked macaroni, broken 1 onion, cut fine2 c. nippy cheese, grated 2 cups blanched almonds,2 c. fried bread crumbs (May be omitted)

Fold in the beaten whites. Bake in oven in pan of w ater. Cover with mushroom sauce. Bake IV2 hour. Oven heat, 350 degrees. Serves 8 or 10 people. Clara Moe.

BANANA FRITTERS1 cup flour 1 tbsp. lemon juice2 tsps. Royal baking powder 3 bananas % cup milk

Mix and sift dry ingredients add others in order given. Force bananas through sieve before adding. Beat thoroughly and drop by spoonfuls into hot fa t. Drain and sprinkle with powdered sugar. Mrs. W alter Sprung.

DAGO STEWCut raw potatoes in the bottom of casserole, season. 1 lb. ham burger,

medium onion. F ry together until m eat isn’t red. Season. Cook 1 pkg. macaroni or noodles. A lternate in layers, potatoes, m eat and macaroni, macaroni on top, until dish is full. Pour over two cans of tom ato soup mixed with a little w ater. Add bread crumbs on top. Bake one hour.

Mrs. J. A. Jackson.

10

Anderson Grocery“Complete Food Store”

Phone N o. 1 Ada, M inn.

77

SALADS and DRESSINGSLEMON JELLO SALAD

1 pkg. lemon Jello 1 tsp. vinegar2 hard-boiled eggs Pinch of sa lt1 cup chopped celery 1 tsp. onion juice

cup stuffed olivesDissolve Jello in 2 cups boiling w ater. When cool, add eggs, sliced thin,

chopped celery, sliced olives, vinegar, sa lt and onion juice. Chill and serve on lettuce w ith mayonnaise. Mrs. A nsgard Haaland.

VARIETY SALAD1 cup pineapple *4 cup mayonnaise1 cup shredded cabbage *4 cup whipped cream1 cup chopped celery y2 tsp. sa ltV2 ' cup almonds y2 tsp. paprika

Mix ingredients and serve on lettuce leaf. Garnish with paprika.Mrs. Merlyn Nightengale.

GOLDEN GLOW SALAD 1 pkg. lemon Jello 1 cup pineapple, diced, drained1 cup boiling w ater 1 cup grated raw carrots1 cup canned pineapple juice One-third cup pecans, cut fine 1 tbsp. vinegar y2 tsp. sa lt

Dissolve Jello in boiling w ater. Add pineapple juice, chill. When slightly thickened, add vinegar, pineapple, carrots, pecans, and salt. Turn into individual molds. Chill until firm . Serve on lettuce with mayonnaise dressing. Serves six. Mrs. N. C. Logan.

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78

CABBAGE RELISH SALAD3 cups chopped cabbage V2 tsp. saltV2 cup chopped celery M tsp. paprika3 tbsps. chopped pimentoes Two-thirds cup salad dressing

Mix ingredients and serve. Mrs. Effie Thomas.

PIN EA PPLE CHEESE SALAD1 No. 2 can crushed pineapple 1 envelope gelatine Juice of 1 lemon 1 cup g rated cheeseOne-third cup sugar 1 cup whipped creamOne-third cup cold w ater

S train juice from pineapple, add lemon juice, sugar and w ater, and bring to a boil. Soak gelatine in four tablespoons cold w ater and dissolve over Lot w ater. Over this pour boiling syrup, let stand until gelatine begins to thicken. Feld in g rated cheese, whipped cream and pineapple.


LUNCHEON SALAD H eat and melt 3 packages Philadelphia cream cheese, 1 can tom ato soup,

soak 2 tbsps. gelatine in V2 cup cold w ater and add to melted cheese. Cool and add IV2 cups mixed celery, onion, green pepper and stuffed olives. Mix in 1 cup mayonnaise. Place in refrigera to r over night.

Mrs. John M. Hetland.

RHUBARB-JELLO SALAD Cook 1 lb. rhubarb and 1 tbsp. vinegar

V2 cup sugar Let set.1 pkg. orange Jello Add rhubarb1 cup boiling w ater 2 cups chopped celery1 cup rhubarb juice 8 maraschino cherries

Mrs. ObeTt Holte.

SALAD1 pkg. lemon Jello 1 pkg. Philadelphia cream cheese1 cup w ater V2 cup pe’ean nutsLet s e t .w ^ ip 1 cup cream, whipped1 10c can crushed pineapple

Mrs. L. J. Peterson.

PERFECTION SALAD1 pkg. lemon Jello Vinegar to tasteIV2 cups w ater 2 cups cabbage, shredded fine*4 cup sugar 2 cups celery, shredded finePinch of sa lt 1 small can pimento

Mrs. P. O. Onstad.

FRUIT SALAD1 large can crushed pineapple i cup cream, whipped

and juice 1 cup stiff salad dressing1 can Royal Ann cherries V2 cup slivered almonds1 lb. marshmallows cut in ^4,s

Mix all and put in mold. Let stand from 12 to 24 hours. Serve on le ttuce with a little dressing and a cherry on top. Mrs. R. J. Bartz.

EASTER SALADP ear Halves (canned)—One for each person.Lettuce— Cut in thin strips to represent grass.Almond N ut-m eat Halves—For ears.Small Black Candies—-For eyes.Marshmallows—For tail.Cottage Cheese— Optional.

Method—Place lettuce strips on salad plates. Fill pear halves with cottage cheese and place filled side down on lettuce. Place small candies on small end of pear to represent the eyes, and the almond halves to rep resent the ears. One-fourth of a marshm allow fastened on with p a r t of a toothpick form s the tail. Your E aster Bunny is complete^ as is the salad. Use your favorite dressing. Mrs. Amelia Keller.

79

BANANA AND COCOANUT SALAD V2 cup cocoanut Lettuce and mayonnaise3 large bananas

Spread cocoanut in flat pan and pu t in m oderate oven until light brown. Peel bananas and cut in halves lengthwise and across. Roll each quarte r in cocoanut, a rrange on crisp lettuce leaves, allowing two pieces of banana for each individual serving. Top w ith a spoonful of mayonnaise.

Mrs. John Gisvold.

HAM AND RAISIN SALAD1 cup puffed raisins V2 tsp. pepper, paprika4 tbsps. gelatine 4 tsps. table sauce1 cup cold w ater 2 cups cold, cooked ham, cubed4 cups boiling w ater 2 cups celery, diced6 tsps. vinegar

Cover raisins with cold w ater and bring to boiling point. Boil five minutes,, drain and chill. Soak gelatine in cold w ater 5 m inutes and dissolve in boiling w ater. Add seasonings and cool. When m ixture begins to stiffen, s tir in raisins, ham and celery. Turn into a cold, wet pan. When firm cut in squares, arrange on lettuce, garnish w ith mayonnaise and sprinkle paprika ever top. Mrs. A. H. F aragher.

APRIL SALAD1 package lemon Jello 1 cup celery, cut fine1 p int boiling w ater 1 tbsp. sa lt

One-third cup olives, cut fine Dash of cayenne pepper IV2 ts_ps. chives, cut fine, or 1 pimento

1 tsp. onion juiceDissolve Jello in boiling w ater. Chili. Mix celery, olives, chives or onion

juice, vinegar, salt, and cayenne pepper. Add to Jello when slightly thickened. Decorate mold with strips of pimento. Pour Jello into mold. Chill until firm . Serve on lettuce with mayonnaise dressing. Serves six.

Mrs. N. C. Logan.CORN RELISH SALAD

1 pkg. lemon Jello Add 2 tbsps. vinegar1 cup boiling w ater 2 cups com (whole kernel preferable)% cup cold w ater 1 tbsp. g rated onion1 tsp. salt 1 pimentoLet set. V2 green pepper, if you like it

Mrs. Obert Holte.COTTAGE CHEESE SALAD

Place V2 pear on lettuce leaf, 1 tbsp. cottage cheese, and finish off with a little salad dressing on which place one cherry. Mrs. Selmer Rage.

BEAN SALAD1 large can pork and beans 4 boiled eggs2 large pickles

Salad Dressing—Slice pickles and mix w ith beans. Mix a salad dressing and put over this sliced eggs on top. Any salad dressing can be used or salad m ustard mixed with heavy cream is very good.

Mrs. Otto Nordby.

W loo 1© = Roth B©ooty SSlhopp©Perm anent W aves - Finger W aving - Shampoos

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80

FRU IT SALADF ill a peach half w ith a m ixture of chopped dates, nuts and cherries

moistened w ith cherry juice. Top w ith lots of whipped cream and a red cherry. Serve on lettuce. Mrs. E. C. Kloety.

RICE DAINTY SALAD% cup cooked rice (Pineapple, bananas, m arshm allows)% cup fru it, cu t in pieces % cup powdered sugar

% cup whipped cream, folded in Mix in order given. Mrs. Chester Ingberg.

24-HOUR SALADDRESSING— V2 lemon 2 eggs. Beat eggs thoroughly, add lemon juice.

Put in double boiler and cook slowly until thick.SALAD— 1 can white cherries, pitted and drained. 1 No. 2 can crushed

pineapple, V2 lb. marshmallows, cut in pieces. When dressing is cold, fold in V2 p in t of cream, whipped, and mix thoroughly w ith fru it. Let stand 24 hours in re frigera to r and serve on lettuce. Clara Moe.

BEET SALAD1 p in t cubed beets 2 tsps. sugarV 2 cup celery, cut fine 1 tbsp. minced onion2 tbsps. vinegar 1 tbsp. g rated horse-radish1 tsp. sa lt 2 tbsps. gelatine, softened in1 cup w ater 44 cup w ater

Combine all the ingredients and tu rn into molds. Serve on lettuce leaves with mayonnaise dressing. Mrs. A. W. Magnuson.

SUNDAY NIGHT SALADV 2 pkg. macaroni, boiled 1 cups peas1 can salmon 1 cup celery

Mix all with mayonnaise, chill and serve on lettuce leaf. Tuna fish or veal may be used instead of salmon. Mrs. Clara Brooks.

MACARONI SALAD2 cups cooked macaroni 1 pimento, chopped1 cup celery, chopped 1 small onion, chopped1 green pepper, chopped 1 apple, chopped

1. M arinate the macaroni with French dressing. 2. Toss ingredients to gether in salad bowl. 3. Serve with mayonnaise dressing. A ttractive if molded. Six servings. Mrs. D. Rushton.

RECEPTION SALAD1 pkg. lemon Jello, juice of 1 la rge can crushed pineapple adding w ater

to make 1 p in t of liquid, 1 pkg. Philadelphia cream cheese, V2 cup chopped celery, tw o-thirds cup walnuts, cut fine, V2 p int whipping cream, pinch of salt. H eat pineapple and w ater to boiling point, add Jello and rest of ingredients. Chill until syrupy. Add whipped cream. Mix well and set aside until firm . Mrs. C. L. N ightengale.

FROZEN FRU IT SALADTwo-thirds cup diced pineapple 44 cup red cherries V2 cup diced peaches V2 cup mayonnaiseV2 cup diced pears ¥2 cup cream, whipped

Combine ingredients, place in tray and freeze 4 hours. Unmold and serve on lettuce, and top with more mayonnaise. Mrs. Leonard Olson.

MACARONI SALAD2 cups macaroni 4 tbsps. salad dressing1 med. can crushed pineapple 2 tbsps. sugar% cup cream

Boil macaroni in salted w ater until tender. Drain and pour cold w ater over it and drain. Add the pineapple and some of the juice. Whip the cream very stiff and add salad dressing and sugar. Mix lightly with macaroni and pineapple. Mrs. R. J. Bart'z.

81

FROZEN PEANUT BUTTER SALAD9 oz. cream cheese V2 green pepper, choppedV2 cup pimento, chopped One-third cup peanut bu tterV2 cup celery V2 tsp. salt1 tbsp. lemon juice V2 tsp. paprikaXA cup mayonnaise M cup heavy cream

Cream the cheese with a fork, then add peppers, pimento, peanut butter, paprika, salt, lemon juice and mayonnaise. Fold in the cream which has been whipped. P ut in a freezing tray and freeze until firm .

Mrs. A rt Olson.

STU FFED BEET AND POTATO SALADCook large shapely beets until tender. Drop into cold w ater and w ater

skins. W ith a teaspoon hollow out each beet*until a deep cut is formed. Fill w ith vinegar and let stand in cool place until used. F or filling chop boiled potatoes w ith XA the ir quantity pecan or w alnut meats. Season well and mix with V2 tsp. g rated onion. Moisten w ith boiled salad dressing. Em pty vinegar from beets and fill w ith potatoes. A half w alnut m ay be placed on each as a garnish. Serve on lettuce leaves.

Mrs. P. C. Berfberich.

VEAL SALAD2 cups diced veal 2 tbsps. chopped sweet pickles4 hard-cooked eggs, diced Salt, pepperV2 cup chopped celery V2 cup salad dressing

Mix and chill ingredients. Serve on crisp lettuce.Mrs. A. R. Herman.

STU FFED EGG SALAD8 hard-cooked eggs . XA tsp. sa ltXA cup cream cheese XA tsp. pepperXA cup chopped pimentoes Mi cup salad dressing

Cut the eggs in halves lengthwise. Remove and m ash the yolk. Add the cheese, pimentos, salt, pepper and 1 tbsp. dressing to the yolks. Fill egg cases w ith this m ixture and chill. When ready to serve place on lettuce leaves and surround with the rem aining dressing.

Mrs. E. Thomas.

MEAT SALAD 2 cups diced cooked m eat " 2 hard-cooked eggs, diced1 cup potatoes, carrots, peas 1 medium onion, minced

beans or beets M cup chopped sweet picklesMi cup mayonnaise Salt and pepper

Combine meat, cooked vegetables, eggs, onions and pickle's. Moisten w ith mayonnaise. Season to taste. Mix lightly with 2 forks. Serve on crisp lettuce. Garnish w ith paprika. Six servings. Mrs. H. DeBeer.

FIRST STATE BANK OF ADAA D A , M IN N E SO T A

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82

CRANBERRY AND ORANGE SALAD2 cups cranberries 1 whole orange

Grind together w ith a medium coarse grinder. Addi IV2 cups sugar and let stand one hour. Add IV 2 cups boiling w ater to 1 package lemon gelatine. When cool add orange and cranberries and 1 cup celery, finely chopped and 1& cup chopped nuts. P ut in a ring mold and fill w ith chicken salad, or serve plain. Mrs. Allan B rattland.

PEAR SALAD 1 pkg. lime Jello 1 tsp. vinegarIV 2 cups boiling w ater 2 cups canned pears, dicedV 2 cup juice from canned pears 2 pkgs. cream cheese % tsp. sa lt Vs tsp. ginger

Dissolve Jello in boiling w ater. Add pear juice, sa lt and vinegar. Pour V2 -inch layer into loaf pan; chill until firm . Chill rem aining Jello m ixture until cold and syrupy. Whip until fluffy and thick like whipped cream. Cream cheese with ginger. Fold in whipped Jello m ixture gradually. Then fold in pears. Pour over firm f irs t layer of Jello. Chill until firm . Unmold on crisp lettuce. Garnish with mayonnaise. Serves ten.

Mrs. A. Hadler.

TUNA FISH SALADV 2 cup shredded cabbage V z cup chopped sweet pickles1 cup shredded tuna fish V 2 cup chopped celery1 cup chopped nuts Mayonnaise dressing2 hard-cooked eggs, chopped Salt and pepper

Combine tuna fish, nuts, eggs, pickles, celery and cabbage. Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Serve on bed of watercress. Six servings. Mrs. H. DeBeer.

CHICKEN SALAD2 cups diced chicken V 2 tsp. sa lt1 cup diced celery V± tsp. paprika2 hard-boiled eggs, diced V2 cup mayonnaise2 tbsps. pimentoes V 2 cup whipped cream1 tbsp. chopped pickles

Mix whipped cream and mayonnaise, chill. Mix and chill re s t of ingredients. Add one-third mayonnaise to chicken m ixture and serve in cups of crisp lettuce leaves. Top with rem aining mayonnaise.

Mrs. Mike Roesch.

HOT CABBAGE SALAD Slice 1 p int cabbage. Cook in rapidly boiling w ater about 15 minutes.

Add 2 tbsps. vinegar, 1 tbsp. bu tter, sa lt and pepper to taste . B eat one egg yolk, mix w ith V 2 cup sour -cream. Add this to the cabbage and heat slowly, preferably over hot w ater. Serve a t once. More vinegar m ay be used if a more ta r t flavor is desired. Mrs. O. H. Bakke.

HOT POTATO SALAD6 medium potatoes One-third cup vinegar6 slices bacon, diced 4 hard-cooked eggs, diced1 medium onion, minced IV 2 tsps. sa lt5 or 6 frank fu rte rs, skinned

and thinly slicedBoil the unpeeled potatoes until tender. In the meantime fry bacon un

til crisp. Remove from skillet and fry onion and fran k fu rte rs in fa t until trow n. Peel and cut potatoes in V2 -inch dice, to the frank fu rte rs add potatoes, vinegar, bacon, eggs and salt. S tir gently until thoroughly heated through. Serve on p la tte r garnished w ith lettuce and small red beets.

Mrs. Edwin Peterson.TUNA FISH-MACARONI SALAD

1 pkg. macaroni 5 eggs, hard-boiled1 cup peas 6 sweet pickles2 cans tuna fish or shrimp 1 small can pimentoSalt to taste 1 bunch celery

Cut ingredients fine, mix with salad dressing and serve on lettuce leaf. You can add cream to the dressing if so desired. Mrs. John Skaurud.

83

SALAD COMBINATIONSShredded cabbage pineapple and marshmallows.Peas, green string beans, shredded cabbage and pimento.Shredded cabbage, apples, marshm allows and raisins.Shredded cabbage, carrots and raisins. (Spanish peanuts may be added). Shredded lettuce, diced hard-boiled eggs and cheese.Stewed prunes stuffed w ith cottage cheese.Slice of pineapple and cottage cheese.P ear and cottage cheese.Shredded lettuce. Top w ith celery stuffed w ith roquefort cheese dressing. Avocada, orange, g rapefru it and lettuce. (Cashews may be added). Shredded lettuce, sliced oranges and Bermuda onion

with French dressing.

FRENCH DRESSING3 tbsps. sugar Mix above together.1 tsp. dry m ustard Add—1 tsp. sa lt V2 cup vinegar1 tsp. paprika % cup salad oilDash of pepper 1 can tom ato soup

Mix well w ith beater. This will keep in ice box for some time.Mrs. I. H. Bergstrom .

RUSSIAN SALAD DRESSING2 tbsps. green pepper Ground fi2 tbsps. onion1 tsp. dry m ustard Two-thirds cup T arragon vinegar1 cup olive oil % cup sugarIV2 tsps. salt, dash of pepper 1 can tom ato soup

P ut all ingredients in a quart ja r, cover tigh tly and shake long and hard. This keeps in a cool place for a long time, but do not set in re frigera to r as olive oil congeals. Delicious over lettuce hearts or any summ er salad.

Mrs. R. W. McClenaghan.

SALAD DRESSING3A cup sugar A dash of pepper4 tbsps. flour 2 eggs1 tbsp. dry m ustard 1 cup cold w ater1 tsp. salt

H eat slightly in double boiler. Add 1 cup vinegar, cook until thick. Add a lump of bu tter. Beat w ith egg beater. Mrs. O. H. B.

LEMON SALAD DRESSING FOR FRUITS2 whole eggs 2 lemons, rind and juice1 cup sugar

Boil until thickened and add 20 marshm allows, beating as they meet. Set aside to cool and when ready to use add about V2 p in t whipped cream.

On a lettuce leaf arrange V2 pear and V2 of a banana, sliced through the length, on either side of the pear, cover w ith dressing as above and lay a pimento slice across top.

Mrs. R. W. McClenaghan. Mrs. A. F. Haaland.

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84

FRENCH1 cup oil% cup tomato catsup V2 cup sugar, scant V2 cup vinegar

Make in quart ja r. Shake well.

DRESSING 1 tsp. salt 1 tsp. paprika Dash of red pepper Garlic

Mrs. Herm an Thune’.

SALAD DRESSING4 tbsps. sugar Vs tsp. paprika1 tbsp. flour 2 eggs, well beaten1 tsp. m ustard Cne-third cup w aterV2 tsp. sa lt One-third cup vinegar

Mix the w ater and vinegar and add gradually to the m ixture of dry ingredients. S tir until smooth. Add the eggs and boil until thick. Add sweet cream as desired. Mrs. Wm. R. Kuder.

SW EET SALAD DRESSING 1 egg, well beaten Juice and rind of 1 orangeV2 cup sugar Juice of small can of pineapple1 tbsp. flour

Boil until thick, and cool. Add to whipped cream and serve with any ta r t Jello or f ru it salad. Mrs. W alter Hadler.

MAYONNAISE DRESSING (Cooked)Mix 2 tbsps. corn starch with a little cold w ater; add V2 cup hot w ater;

s tir over fire until transparen t. Remove from fire and im m ediately beat in 1 egg yolk and about IV2 cups salad oil, very gradually, beating steadily with beater. Add 2 or 3 tbsps. vinegar, more if you wish a ta r t dressing, 1 tsp. m ustard, % tsp. salt, 2 or 3 tbsps. sugar and a dash of pepper.

Mrs. Clifford Enger.

LEMON DRESSING2 eggs, beaten Juice of 1 lemonV2 cup sugar

Boil, stirring constantly until thick. Very good on candlestick salad or plain lettuce and banana salad. Mrs. M. C. Enger.

SALAD DRESSING2 tsps. salt, and a little pepper3 tsps. dry m ustard 3 tbsps. cornstarch

Mrs. Geo. Olson.

FIRST STATE BANK OF ADAADA, MINNESOTA

This bank is a Member of the Federal Deposit Insurance Company

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C A PITA L, $ 2 5 ,0 0 0 S U R P L U S $ 2 5 ,0 0 0

3 cups w ater 2 cups vinegar 2 cups sugar 6 eggs

85

PICKLES - PRESERVES - JAMSC A N N E D M EATS A N D VEGETABLES

CANNED STRING BEANS.String;, cut and wash nine cups of 'beans; add 1 cup w ater, V2 cup sugar,

and V2 cup salt. Boil ten m inutes and seal in sterilized jars. These are ju s t like fresh when opened and never sour. Mrs. C. R. O.

CANNED FISHClean fish and wash well in cold w ater. Cut the fish up in desired size

pieces. Fill ja rs adding 1 tsp. sa lt and 1 tsp. lard to each quart. Cold pack for three hours. Mrs. L. A. Johnson.

OVEN CANNING MEATCut up pieces of m eat, any kind can be used th is way. Cut righ t size

for ja r and pack in ja rs until nearly full. P u t a teaspoon of sa lt and a little pepper in each jar. Do not seal tight. P u t in oven and cook for 4 hours. When tak ing out of oven, seal tigh t and tu rn upside down and leave them upside down when put away. Mrs. Otto Nordby.

CANNED CHICKEN (Cold Pack)When chicken is cooled; thoroughly, cut in quarters and pu t in sterilized

quart ja rs, leaving out the backs. Add 2 level tsps. salt. P u t on rubber and screw on lid tigh t, one tu rn back. Place in cool oven and increase to medium heat fo r 2 hours. Remove from oven and tigh ten lid. Turn upside down and set away to cool. When done, chicken will be brown and no liquid required. Will keep indefinitely. Committee.

CANNED BEANS 1 peck of beans 1 pint salt1 p in t sugar

W ash beans and cut as for cooking. Place beans in container and mix w ith the sa lt and sugar. Let stand over night. In the m orning pack in pint cans and seal tight. When wanted for use, pour off brine, pour fresh cold w ater on and let stand for 3 or 4 hours. Boil and prepare as you would fresh beans, om itting salt. Mrs. Amelia Keller.

PEACH PICKLETo one p in t vinegar (diluted if too strong), take 3 p ints white sugar.

Let come to a boil. Add 1 teaspoon each of cinnamon, all-spice and cloves (tied in bag). P ut in peaches; cook until tender and seal. Mrs. A. E.

PICKLED CRABAPPLES BAKEDRemove flower end and replace w ith a clove. To five pounds of apples

take 3% pounds sugar (white). Stick cinnamon. Place layer of apples in one gallon ja r, layer and sugar and broken cinnamon sticks. When ja r is filled pour down the side of ja r, one scant quart of vinegar; pu t cover on ja r and bake' very slowly in oven two hours. Don’t baste or disturb. When cool, juice will covei fru it. Place paper over top and put away. These will keep all winter. Mrs. A lfred Skaurud.

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86

PERFECTION PICKLE3 heads cabbage 1 tbsp. black pepper seedV2 peck ripe tomatoes 2 lbs. brown sugarXA peck green tomatoes 1 teacup grated horseradishIV2 dozen onions 1 /ounce tumericIV2 doz. red and green 1 ounce celery seed

peppers, seeds removed 1 tbsp. ground m ustard Chop all finely; add one p in t of fine salt and le t stand over n ight; then

put in a wire basket to drain, a fte r which pu t in kettle with spice, cover with vinegar and boil a few minutes. - Mrs. H arry Benson.

PICALL1LI1 large cabbage C large cups sugar5 large qts. sliced gr. tomatoes 1 10c box mixed spices 9 medium onions 1 q.t. v inegar

Salt tomato slices for two hours. Drain. Grind through fine chopper with cabbage, onion and spices. Add sugar and vinegar. Boil until thick about I to IV2 hours. Can and seal. Mrs. R. W. MeClenagham

CHUNK PICKLES Take cucumbers about one inch in diam eter, wash and cut in about one-

inch pieces. P repare a brine of sa lt w ater strong enough to float an egg. Place pickles in an earthenw are ja r and cover with the brine and let stand three days. Drain. Combine two quarts of vinegar, 2 quarts w ater and add 1 tsp. alum' and pour over pickles. This am ount is enough for three gallons of pickles. Let stand in this brine three days, then drain. Then prepare a syrup of three pounds of sugar, th ree pints vinegar and one p int of w ater,V2 cup mixed pickling spices tied in a bag. T hen .let this syrup simmer, notboil, for an hour. Pour over pickles. The two following days drain off the svrup, reheat and pour over pickles. The th ird day reheat syrup, pack in glass ja rs and pour hot syrup into; ja rs and seal.

Mrs. Andrew O. Herman.

CHERRY TREE PICKLE1 doz. 4 in. cucumbers 1 cup vinegar (warm ed)1 qt. leaves from cherry tree % gallon cold w ater1 cup salt

Scrub cucumbers and pack in a crock ja r in single layers, using three or four thicknesses of well-cleaned cherry tree leaves between them. Cover w ith brine made by pouring the warm vinegar over sa lt and adding cold water. Let stand ten days, then drain. W ash well in fresh w ater. H eat to boiling point in a weak brine of equal parts of w ater and vinegar to cover. Drain; cut crosswise in one-half inch slices and pack in jars. Cover with the following syrup and seal:

SYRUP—IV2 cups sugar, 1 cup vinegar, 2 tbsps. mixed pickling spices with red pepper removed. Boil this syrup for 5 minutes and pour on pickles, hot. They will be crisp, spicy and sweet. Small cucumbers may be p u t up whole, using this recipe. Mrs. Geo. Lystrom.

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87

88

DILL PICKLES16 cups w ater, boiled and then cooled; 1 cup salt, V2 cup vinegar, add to

the cooled w ater. Put a small piece of dill in the bottom of the ja r, fill ja r with washed cucumbers, pu t a grape leaf on top. Mrs. John Skaurud.

SACCHARIN PICKLES Pour boiling w ater over cucumbers and le t stand until cool. Then drain

and put in jars. P ut 1 teaspoon salt and 1 teaspoon mixed spices to 1 quart of pickles. Then dissolve 1 teaspoon saccharin powder to 1 gallon cool vinegar. Fill ja r and seal. Do not cut cucumbers if they are large. Do not get saccharin in tablets. Mrs. O. C. H.

CUCUMBER PICKLESSlice 24 medium sized cucumbers, but do not peel. 12 onions, sliced, or

you may use small onions; 1 bunch of celery, cut in pieces; 1 small cauliflower, cut; 3 sweet green peppers, cut; 3 sweet red peppers, cut; P u t one cup salt on this and w ater. Let stand over night, in m orning drain.

3 cups vinegar, 3 cups sugar, 1 teaspoon tum eric (more if you w ish), pickling spices, tied in cloth. Let this come to a good, boil before dropping in rest of ingredients. Boil about 15 minutes. Mrs. E. Thomas.

GERMAN DILL PICKLES13 cups w ater Dill1 cup salt Grape leaves

Bring w ater and salt to* boiling point. Place grape leaves and dill in bo ttom of ja r and pack with cucumbers. Pour w ater and salt over cucumbers and seal. Let stand a couple weeks before using.

Mrs. J. A. Merkins.

SW EET GINGER PICKLESSlice cucumbers, sprinkle with sa lt and let stand 1 hour. 12 onions size

of half a dollar.Syrup— 1 tsp. black pepper1 cup sugar 1 tsp. celery seed1 pint vinegar 1 tsp. m ustard seed1 tsp. ground ginger 1 can pimento, chopped

Drain cucumbers, add onions; then add both to syrup and let come to a boil. Seal. Mrs. S. Bang.

TUMERIC PICKLESSlice thin with skin 2 qts. of cucumbers, 1 large red pepper, 2 large

onions. Soak over n ight in, sa lt w ater. Boil together 1 cup vinegar, 1 te a spoon white m ustard seed, 1 teaspoon turm eric powder and 1 teaspoon celery seed. Add cucumbers and simmer 10 minutes. Pack in ja rs and seal.

Mrs. A. E.

DILL PICKLES9 cups w ater V2 cup salt1 cup vinegar

Boil and pour over pickles. Seal while hot. Marie Harms.

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89

PICKLED BEETS12 small beets 16 whole cloves114 cups brown sugar 1 tbsp. cinnamon bark1 cup vinegar V2 cup w ater

Cook beets in salted w ater until tender; peel. Boil syrup and spices five minutes. Tie spices in bag. Boil beets 10 minutes in syrup. Seal hot.

Mrs. W. C. Ripley.

SURE-TO-KEEP CUCUMBER PICKLES1 gallon cider vinegar 1 cupful of coarse sa lt1 cupful of sugar 1 cupful of dry m ustard

Mix the above ingredients in a clean stone jar. Add clean, fresh, dry cucumbers, allowing them to be completely covered with the solution. Add a weighted lid and store in a cool place. Pickles are ready in one week and will keep indefinitely. Mrs. T. Nordby.

SW EET CUCUMBER PICKLES6 qts. cucumbers, sliced across 3 sweet red peppers, grind1 doz. white onions 1 cup sa lt3 green peppers, grind

Let cucumbers, onions, and salt stand 3 hours. Drain very dry and add peppers.

IV2 pts. v inegar XA cup w hite m ustard seed7 cups sugar 20 whole cloves3 teaspoons tum eric

Mix with above m ixture and let come to a boil. Can hot.Mrs. E. J. Volland.

SW EET PICKLESE ither small or large cucumbers, small size best, soaked in weak brine

th ree days (1 gal. w ater, V2 cup sa lt). Then soak in cold w ater changing each day for three days. E ither sliced or whole (depends on size of cucum ber). Boil until tender in V2 v inegar and V2 w ater and leave in same liquid th ree days.

Pickle Syrup for Cucumbers— 1 pt. vinegar, 2 cups sugar, 1 tsp. m ustard seeds, 1 tsp. whole cloves 1-oz. stick cinnamon. Pour over cucumbers boiling hot. Repeat three days and seal. Put spice in bag.

Mrs. 0 . N. Bodding.

9-DAY PICKLESP repare a brine of 4 qts. w ater and 1 pt. salt. Soak large, whole cucum

bers in this for 3 days; drain, then soak in clear w ater for 3 days; drain again. Cut cucumbers in slices one inch thick and sim mer fo r two hours in weak vinegar.

F or 7 lbs. cucumbers use 3 lbs. brown sugar and 1 pt. v inegar; 1 ounce each of cinnamon, all-spice and celery seed (tied in bag).

Boil vinegar and sugar to a syrup; draip vinegar from the cucumbers, pack in glass ja rs and cover with syrup. Pour off and re-heat syrup three days in succession and a fte r third time cover and seal.

Mrs. A. E lleraas. Mrs. A. A. Hovland.

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Phone 313 -- Ada, M inn.

90

' DILL PICKLES9 cyps w ater 1 scant cup sa lt5 ptips vinegar

Pack' cucumbers and dill in jars. Boil m ixture and pour on hot.Mrs. W. C. Ripley.

PICKLED PEACHES6 pounds peaches 3 pounds sugar2 cups vinegar 2 cups w ater3-inch stick cinnamon 12 cloves

Combine sugar, vinegar, and w ater. Tie spices in thin cloth. Add to syrup. Boil 10 minutes. Remove spices. P are peaches. Cook a few a t a time in boiling syrup until they are tender. Pack in sterilized jars. Fill ja rs w ith boiling syrup. Seal. Mrs. David Shetland.

TUMERIC PICKLES1 doz. cucumbers 1 tsp. cinnamonV2 dozen onions 1 tsp. m ustard seed1 tsp. celery seed 1 tablespoon tum eric1 tsp. white pepper 1 cup sugar1 tsp. ginger 1 p int vinegar1 tsp. salt

Cub cucumbers the evening before and let stand in sa lt brine over night. Let come to a boil; pour in ja rs and seal tight.

Mrs. Caroline Halverson.

SLICED CUCUMBER PICKLES1 cup vinegar 1 tsp. each of celery and1 cup sugar Boil. M ustard seed

Slice onions in bottom of quart ja r, fill w ith sliced cucumbers, pu t on vinegar boiling hot. Seal. Mrs. P eter Larson.

MUSTARD PICKLES Slice 12 cucumbers- pack in ja rs. .

1 qt. vinegar V2 cup sugar1 pint w ater V 2 cup sa lt1 large tsp. m ustard powder Small speck of powdered alum1 large tsp. m ustard seed 1 tsp. celery seed

Method—Boil 5 minutes, cool and fill the jars. Seal.Mrs. Emil Peterson.

BAKED PEACH PICKLES7 lbs. peaches, unpeeled 1 p in t vinegar5 lbs. sugar 1 oz. stick cinnamon

Pour boiled syrup on peaches in gallon ja r. Bake one hour. Do not re move cover until entirely cold. Committee.

DILL PICKLESFor One Q uart—W ash and place cucumbers in quart jar. Add dill, 1 tbsp.

salt, 1 cup vinegar. Fill w ith cold w ater and seal. Mrs. H. C. H.

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91

RIPE CUCUMBER PICKLES1 lb. brown sugar 2 tbsps. each of whole’ cloves and1 lb. white sugar cinnamon stick1 pint vinegar

Peel and scrape out seeds and cut shells to desired size. Cover with one quart of w ater to which 2 tsps. powdered alum have been added. H eat to boiling point and let stand in warm place for 2 hours. Drain and plunge into ice water. Drain and cook 10 minutes in vinegar syrup. Remove spices and place in crock. For 3 successive mornings drain off syrup and boil. The third morning place pickles and syrup in ja rs and seal hot. Committee.

RIPE TOMATO RELISH1 peck ripe tomatoes 2 tablespoons salt1 head cabbage V2 tsp. red pepper6 large onions IV2 lbs. brown sugar2 green peppers 1 quart vinegar

P ut tomatoes through chopper and drain in a bag over night. Chop the other vegetables and add to them the other ingredients. Mix well and seal. Do not cook. Mrs. Oscar H. Nordby.

TOMATO JU ICEPour boiling w ater over ripe tom atoes and remove skins, cut in pieces,

put in a preserving kettle and cook until tender, and then put through a sieve. Bring the strained juice to a good boil and pu t in sterilized ja rs and seal. I never use salt in tom ato juice. Mrs. John Skaurud.

RIPE TOMATO RELISH9 la rge tomatoes 1 large onion4 large apples 1 red pepper

P ut through food chopper. Add 1 cup brown sugar, IV2 cups vinegar and 1 tsp. each of cinnamon, sa lt and all-spice, and boil together 1 hour. Seal while hot. Mrs. M. F.

GREEN TOMATO RELISH8 lbs. green tomatoes 4 lbs. brown sugar

Grind tomatoes, add sugar and boil 3 hours. Add:1 qt. v inegar 1 tsp. cloves1 tsp. mace Boil % hour longer1 tsp. cinnamon

Mrs. Geo. Lystrom.

CRANBERRY RELISHGrind 1 pound cranberries- and 2 oranges, rind and all. Mix w ith 2 cups

sugar. Serve raw. Committee.

GREEN TOMATO RELISH8 lbs. chopped tomatoes Add 1 qt. vinegar4 lbs. sugar 2 tsps. ground cinnamonLet. boil 1 hour or more 2 tsps. ground cloves

Let boil again until thick. S tir often. Mrs. E. A. Strand.

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92

RELISH2 cups green tom atoes 1 cup onions2 cups cucumbers

Grind the above, or chop fine; sprinkle with sa lt and let stand over night.

1 cup kidney be’ans 2 cups (cooked) diced carrots1 cup lima beans 1 small bunch celery, cooked

Make a syrup of 3 cups vinegar, 3 cups sugar, and 3 tbsps. m ustard seed. When boiling, add other ingredients and let come to a boil. Seal hot.

Mrs. I. H. Bergstrom .

SW EET CHOW CHOW2 qts. cabbage 1 pint onions4 qts. green tomatoes % cup green peppers

Chop all fine and put in about V2 cup salt. Let stand over night. In the morning drain and add IV2 lbs. sugar, 1 tsp. m ustard, 1 tsp. cloves, 2 tsps. cinnamon, 2 qts. vinegar. Boil until cabbage is tender and seal in f ru it jars.

Mrs. P. C. Berberich.

CHOW CHOW2 gallons green tom atoes 10 green peppers or less1 large1 head cabbage 1 cup of sa lt12 onions, medium

P u t all vegetables through a food chopper and mix w ith the? salt. Let drain in sack over night. In the morning add vinegar to cover.

3 cups sugar 2 tsps. all-spice10c worth of m ustard seed 2 tbsps. tum eric 1 tbsp. celery seed

Cook about 30 minutes. Seal hot in p in t jars.Mrs. Caroline Halvorson.

CHILI SAUCE 1 peck ripe tomatoes V2 cup salt1 quart chopped onions 1 tbsp. cinnamon3 green peppers 1 lb. brown sugar3 bunches celery 1 tsp. each of m ustard,1 quart vinegar clove’s and black pepper

Peel and chop tomatoes. Cook 1 hour. Add onions, peppers, and celery, all chopped fine; then add rem aining ingredients. Boil 1 hour. Seal in sterilized ja rs or bottles. Do not strain . Mrs. 0 . A. Larson.

INDIAN SAUCE 12 large ripe tomatoes 1 tsp. ginger12 large apples 1 tsp. pepper7 large onions 1 tsp. cloves3 cups sugar 1 tsp. cinnamonV2 cup salt, scant

Barely cover with vinegar. Boil until apples are? cooked. Place in ja rs and seal. Mrs. A. A^jgovland.

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CRANBERRY CHERRY RELISH1 c. cherries, canned or fresh 1 orangeIV2 cups cranberries 1 lemon2 cups brown sugar V2 cup v inegarIV2 cups raisins V2 stick cinnamonV2 tsp. cinnamon V2 tsp. nutm egV2 tsp. cloves

P it cherries, wash cranberries, remove stems. W ash orange and lemon. Cut in small pieces. Remove seeds. Combine ingredients. Mix thoroughly. Cook slowly, stirring frequently, until thick. Mrs. T. T. Vigen.

CRABAPPLE BUTTER wFor 1 pound of crabapple pulp, use IV2 cups sugar. Mash and core the

fru it. P u t it through the food chopper. Place in a kettle and add w ater to within an inch of the top of the fru it. Cook until tender. Rub through a colander. Add the w ater to the pulp and cook about 10 minutes. Seal in sterilized jars. Mrs. S. A. G.

SUNSHINE (Wild Plum Conserve)To each cup of wild plums which have been pitted and ground through

a food chopper, add 2 cups of sugar. Boil ten minutes a fte r actual boiling begins. Seal in jelly glasses when cool. Mrs. H. Gilbertson.

TOMATO PRESERVESPeel tom atoes and press out w ater and seeds. Let stand and turn off

w ater again. Add lemon rind and sugar to taste . Cook slowly until thick, in oven. Seal hot. Mrs. W. C. Ripley.

STRAWBERRY PRESERVE1 qt. straw berries 1 qt. sugar

Boil 10 minutes. Measure another quart of berries and a quart of sugar. Mix with hot mixture. Let come to a boil and boil 10 minutes. Take off fire and let cool in kettle it was boiled in. Place in ja rs and seal.

Mrs. L. C. J.

STRAWBERRIES* (Canned)For every quart of fresh straw berries allow one cup of granulated sugar.

Add the sugar in layers and allow the fru it to stand covered for an hour. Bring slowly to boiling point and le t simmer two minutes. Do not s tir the fru it, and when done dip carefully into cans and seal. Committee.

PEACH CONSERVE 6 lbs. peaches 4 oranges5 lbs. sugar Grind through chopper2 lemons Vi lb. almonds

Cook one hour, add almonds just before taking from stove.Committee.

PEACH CONSERVE 5 lbs. peaches, 19 or 20 peaches Juice of 2 lemons 4 lbs. sugar V2 lb. almonds, skinned2 oranges, rind of 1 ground

Cook until thick. Mrs. E. C. Kloety.

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93

94

CRANBERRIES (Mould)4 cups cranberries 2 cups boiling: w ater

Boil 15 minutes. S train. Add as much sugar as juice and boil 10 minute’s. Pour into molds.

Mrs. H erbert Roesch. Mrs. W. C. Ripley.

STRAWBERRY PRESERVE2 quarts berries 5 cups sugar

Stem and wash 2 quarts berries. Put in colander and pour hot w ater over them (setting colander in a pan). When covered, lift and let drain. P u t in gran ite kettle, add 2 cups of sugar. Boil 5 minutes, then add 3 more cups. Boil 25 minutes. Remove from fire. Let stand 4 days. S tir occasionally to separate berries. P u t in sterilized ja rs and seal w ith paraffin.

Mrs. Geo. Landsverk.

AMBER PEACH CONSERVE8 cups sugar 4 large oranges24 peaches

Peel peaches, cut in thin slices. Squeeze juice of oranges and add to the peaches and sugar. Remove all pulp from oranges and slice in thin slices. Let this m ixture stand over night. Cook this 1 hour a fte r i t has come to a boil.

Mrs. S. M. Pallum.

PEAR CONSERVE 10 lbs. of pears, chopped 2 oranges, cut fine10 lbs. sugar 1 lemon, cut fine2 lbs. cranberries

Grind cranberries, boil fo r 20 minutes. Add other ingredients. Boil until thick. Mrs. J. B. Giothe. Mrs. A. Hadler.

STRAWBERRY JAM2 boxes straw berries !4 cup lemon juice5 cups sugar

Boil 12 minute’s. Take off and s tir often. Mrs. G. H.

RHUBARB JAM4 lbs. rhubarb 2 oranges4 lbs. sugar 1 cup nuts

Cut rhubarb. Sprinkle sugar over and let stand 2 hours. Simmer until thick, about 2 hours. Squeeze out juice of oranges and pu t through chopper. Cut nuts and add to sugar and rhubarb 1 hour before done.

Committee.

BLUE PLUM JAM3 pints plums 2 orange’s3 pints sugar 1 cup w alnuts1 lb. raisins

Chop the plums, raisins, oranges, and add w ater and sugar. Boil fo r one hour. Add the nuts ju st before taking it off.

Mrs. Fred Thompson.

JAM—PEACHES, APRICOTS, PEARS, RASPBERRY, STRAWBERRY4 cups fru it 4 cups sugar

If peaches, apricots, pears are used, grind fru it through food chopper. F ru it need not be peeled but washed. Add one-half the sugar to fru it. Boil 5 minutes. Add re s t of sugar. Boil 5 minutes longer. Cool. P ut in glasses.


WILD PLUM JAM1 cup peaches 1 cup plums1 cup pears Sugar

Peel and dice the peaches and pears. P it and grind the plums. M easure and add an equal am ount of sugar by m easure and boil together thick.

M artha Gilbertson.

95

RHUBARB AND APRICOT JAM5 lbs. rhubarb, cut in pieces 2 lbs. apricots, ground 5 lbs. sugar

Pour sugar over rhubarb and apricots and le t stand over night. Cook slowly until it thickens, or about 1 hour. M. B. 0 .

PEACH JAM2 oranges 2 lemons

Mrs. H arry Benson.

PINEAPPLE-APRICOT JAM3 cups sugar 1 large can crushed pineapple1 lb. apricots

Cut apricots up in small pieces and soak over night. Cook apricots, pineapple, and sugar together until thick as fo r jam.

Mrs. Otto Nordby.

4 cups sliced peaches5 cups sugar2 cups pineapple

Boil until thick.

STRAWBERRY JAMPick over berries andYemove hulls. W eigh berries, and fo r every pound

of fru it allow % pound of sugar. Place berries in a preserving kettle and mash fru it as it heats. Bring f ru it to boiling point, stirring frequently and crushing any berries which still rem ain whole. Add sugar to the f ru it and boil together until thick (not over 20 minutes, stirring to prevent burning. Pack in ja rs and seal.

Mrs. Oscar Haaland. Mrs. Selmer Rage.

PEACH MARMALADE12 peaches 4 oranges8 apples

Equal parts of sugar and fru it, V2 cup chopped almonds, grind peelings. Mix all and cook. Makes 14 glasses. Jurine Rage.

PEACH MARMALADE24 peaches SV2 pounds sugar4 oranges

Cut oranges rind and all, in small pieces and cut peaches. Add sugar. Let stand over night. In the m orning put on stove and le t sim mer until thick. • Mrs. Henry Storslee.

APRICOT MARMALADE1 lb. apricots 1 lemon1 large orange

Put through m eat grinder and add 7 cups sugar and 7 cups w ater. Boil slowly and stir often for an hour. Thickens when cool.

Mrs. John Krogstad.

Ready - to - W ear Millinery

MARY L. DRESS SHOP--O wned by Mrs. R. M a cD o n a ld -

66For Smart Styles at Budget Prices55

Lambert Roesch Bldg. A d a , Minnesota

96

O F F I C A L SA T T H E

N O R M A N C O U N T Y

C O U R T H O U S E ■ ■ 1 03 7 -

A. Elleraas, M. C. Enger,~ A u d i t o r - -Register of Deeds-

M. A. Brevik, O. H . Bakke,-T rea su rer- -Probate Judge-

O. H . N ordby, John Krogstad,"Clerk of C ourt" Sheriff

Ella S. Stensgaard, G . A . H un t,"Supt. of Schools** p t j • t j-i**Co. Highway bngineer**

Georee C Landsverk N orm an A. N elson,o e o r g e LanaSVerK , A c tin g E x ecu tive S e c re ta ry

^ A 'N orm an C o u n ty-C ounty A g e n t- -.Public Welfare-

Lloyd J. H etland,-C oun ty A tto rn ey-

97

SANDWICHES * FILLINGSSURPRISE LOAF

1 loaf sandwich bread pound cream cheeseMayonnaise dressing V2 lb. yellow or snappy cheeseIV2 c. chopped raw cabbage SeasoningsV2 cup lettuce, shredded 1 pimento, chopped2 cups cheese relish

Remove crust from bread and slice lengthwise in thirds. Place one1 slice of bread on a p la tte r and spread with mayonnaise, then with the cabbage, lettuce and pimento, which have been mixed with enough mayonnaise to moisten. Cover this w ith a second slice of bread which has been spread with mayonnaise. Spread over the cheese relish and cover with th ird slice. Mash cream cheese, press yellow cheese th ru sieve or g ra te it and mix together with enough cream to make a soft spreading consistency. Season with salt, pepper and paprika, and spread as cake frosting. Garnish with radish roses and parsley. Mrs. Theo. Loken.

FRONTIER SANDWICHGround round steak CheeseRelish Sandwich bunOnion

Have steak ground twice. Season m eat and shape into large patties (not top thick). Brown patties. Split buns and toast on the inside surface. Spread with relish, place pattie on top, place thin slice of cheese on top of pattie and brown under broiler and serve' hot. This sandwich is large and could be served as the main course for luncheon. Mrs. Theo. Loken.

LUNCHEON SANDWICHES8 slices cold chicken 8 rounds of bread8 slices tomatoes 3 cups mushroom sauce8 slices American cheese

Toast and bu tte r rounds of bread. Place on each slice in order given, chicken, tom ato and cheese. Before serving put in broiler until cheese is melted. Serve immediately with mushroom sauce. Serves four.

Committee.

ROLLS WITH PICKLED HAMB utter P arker House rolls. Put. m ixture of ham and m ustard, pickles,

finely minced together in fold of roll. Serve hot. Nice served with fru it salad. Committee.

For th e best . . . .M E A L S and L U N C H E S

. . . . C o m e H ere... PLEASING SFRVICE... HOME-LIKE S U R R O U N D I N G S

“You will like our Special Sunday Chicken Dinner”

S I L VE R I NN CAF EFRED T H O M P S O N - - P r o p r i e to r

E a s t Main St. Ada, Minn. P hon e 104

98

SANDWICH SPREADXA lb. cream cheese 1 cup cooked tomatoes1/4 lb. dried beef Cayenne pepper1 egg

P u t cheese and dried beef through food chopper. Add egg slightly beaten, tomatoes and pepper. Cook in double boiler until cheese is melted and smooth. Committee.

SPANISH SANDWICH SPREAD 6 oifions 6 ripe peppers6 green peppers 6 cucumbers

Grind through food chopper, boil 15 minutes w ith 6 tbsps. salt. Drain.DRESSING— S V 2 c. vinegar, V 2 c. w ater, 1 c. sugar, 1 c. flour, 10c glass

of m ustard, 1 tsp. tumeric. Mix the above dressing w ith drained vegetables. Boil 15 minutes. Seal while hot. Mrs. H. S. Johnson.

LEMON BUTTER2 cups sugar, V 2 cup bu tter, 3 lemons, 5 eggs, M elt sugar and b u tte r in

double boiler over a slow fire while you roll lemons, g ra te rind and squeeze juice. Beat yolks and whites of eggs separately. Add lemon rind, juice, bea ten yolks and beaten whites, mixed, to sugar and butter. Cook, s tirring constan tly until it is thick as honey. I t m ust not boil. I f placed in glasses in dark cool place, it will keep a long time. E a t w ith bread and bu tte r or crackers. Jurine Rage.

SANDWICH SPREADV 2 lb. cream cheese 2 dill picklesV 2 lb. boiled ham

Grind and mix with French m ustard and cream. Mrs. A. Hadler.RAISIN AND CARROT SANDWICH SPREAD

1 c. raw, shredded carro ts 2 tsps. mayonnaise dressingV 2 cup raisins, chopped 2 tsps. chopped pickles2 hard-boiled eggs, chopped

Mix in order given. Mrs. Chas. Storslee.MINCED HAM FILLING FOR SANDWICHES

V2 c. chopped cooked ham 1 hard-boiled egg, diced*4 c. chopped sweet pickles 4 tbsps. salad dressing2 tbsps. chopped olive's

Mix ingredients. Mrs. E. Thomas.HAM SANDWICH SPREAD

2 c. finely chopped boiled ham 1 tbsp. lemon juice One-third c. chopped sweet 2 hard-boiled eggs

pickles Salt and pepper2 tbsps. horseradish

Mix together and moisten with salad dressing.Mrs. Oscar Haaland.

SANDWICH FILLING6 hard-boiled eggs Can tuna fish or salmon1/2 c. Miracle sandwich spread Cne-third cup whipped cream

Mix together and season w ith sa lt and pepper. Use lettuce leaf w ith filling in serving the sandwiches. I like lettuce shredded and mixed w ith the ingredients. Mrs. John Skaurud.

For the Best Buy . . . .. . . in ingredients used in Baking or Cooking, read the

advertisements of the A d a Merchants each week , in the . . .

NORMAN COUNTY INDEX--The C ounty’s M ost W idely Read N ew spaper—

99

SOUPS - DUMPLINGSPEA SOUP

Soak Vz cup split peas over night. Boil w ith two slices bacon, small piece onion. S train through colander, add one quart sweet milk.

Committee.

TOMATO SOUP14 quarts tom atoes i4 pieces parsley-10 bay leaves 7 medium sized onions14 stalks celery

Boil all together and when cooked put through a sieve. Then add:4 tbsps. sa lt Let come to a boil, and add:2 tsps. pepper 12 tbsps. bu tte r10 tsps. sugar 14 tbsps. flour, creamed together

Let boil a few minutes, then seal while hot. Committee.

BEEF DUMPLING SOUPCover a good-sized soup shank with lukewarm w ater. Bring to a boil.

Skim. Add 1 onion and cook 2Mj hours. Remove m eat and strain . Add 1 cup aiced carrots. Cook until tender. Add celery if you like.

Dumplings— 1 lb. round steak, ground fine, salt, pepper and nutm eg to taste , one-third cup cream and milk mixed, 1 egg. Mash this m ixture real good w ith a wooden potato m asher and then with teaspoon form balls. Boil in separate w ater for five minutes. Remove from w ater and boil in soup stock for 10 m inutes before serving. Serve about 3 dumplings to each bowl.

Mrs. J. A. Jackson.

CHICKEN SOUP 1 stewing fowl 2 stalks celery1 small onion Cold w ater1 tsp. chopped parsley Salt and pepper

Method—Clean and disjoint fowl. Slice onion. P lace all ingredients in a deep pan. Cover with cold w ater. Simmer two hours or until m eat drops from the bones. S train and serve. If desired, rice, spaghetti or macaroni may be cooked in the broth fo r 20 minutes. Mrs. H. DeBeer.

FRENCH ONION SOUP5 small onions, finely sliced 3 tbsps. g rated Parm esan cheese3 tbsps. bu tter 6 slices thin toast6 cups brown stock

Cook onions slowly in melted bu tter, being careful th a t they do not get • too brown. Add the soup stock and salt to ta s te Place a slice of to ast in the bottom of each soup dish, sprinkle with grated cheese and pour the soup over it. Mrs. G. K. 0.

PRUNE SOUPVz lb. prunes V2 cup rice1 diced apple 1 cup rhubarb sauce

Add these ingredients to about two quarts of w ater. Cook until the rice is done. Mrs. T. N. Strand.

MEAT VEGETABLE SOUP 1 lb. beef A4 cup macaroni1 onion x/4 cup rice1 cup carro ts Salt to taste

W ash the meat, put in kettle to boil slowly for about one hour. Add the onion, carrots, rice, macaroni, and salt to the m eat broth and cook slowly until the rice is thoroughly done. Mrs. T. N. Strand.

SOD SUPPE (Sweet Soup)W ash well 1 cup each of raisins and prunes, and soak over n igh t with

two-thirds cup sago or tapioca. In the morning put on to boil in the same w ater, adding more w ater if needed. Add 1 stick cinnamon, 1 to 2 cups of sugar, as to taste , and some fru it juice or a sliced lemon, or a tablespoon vinegar may be added. Add pinch of sa lt when done. Serve hot or cold.

Mrs. 0 . P. Haaland.

100

DUMPLINGSBeat 1 egg until light, 6 tsps. rich milk, XA tsp. salt. Add enough flour to

make a stiff batter. Drop by teaspoonfuls into boiling soup. Cover tigh tly and cook slowly for 15 minutes. Mrs. 0 . H. B.

FISH SOUP1 pound of fish 2 tbsps. flour1 small onion 1 tbsp. bu tte r1 quart of milk Salt and pepper to taste

P u t the fish in a sauce-pan, add the onion and cover w ith boiling w ater and sim m er for fifteen minutes. Take the? fish carefully out of the w ater, remove the center bone and skin and mash the fish fine in a colander. (It is not necessary to press i t th rough). P u t the milk on to boil. Rub the bu tte r and flour together, add to the milk when boiling, s tir until i t thickens, then add the fish, sa lt and pepper; le t it heat up thoroughly and it is ready to serve. Mrs. T. N. Strand.

SPECIAL FROZEN DESSERTSPIN EA PPLE NUT REFRIGERATOR CAKE

2 *A c. graham cracker crumbs 1 cup sugar 1 c. chopped w alnuts Vz cup bu tte r1 c. crushed pineapple 3 tsps. cream1 egg, beaten

Cream bu tte r and sugar; add egg, salt, cream and pineapple. Line oblong pan with oiled paper. Cover bottom V2 inch thick with crumbs. Pour in th ree or four tablespoons pineapple juice and one-thind cup of pineapple. Sprinkle w ith chopped nuts. Repeat layers twice. Cover with waxed paper. Chill 24 hours. Seitve w ith whipped cream. E ight to ten servings.

Mrs. A. L.

FRESH PEACH ICE CREAM2 cups peach pulp V2 p int cream3A cup sugar 2 eggsJuice of 1 lemon 2 tbsps. sugarPinch of salt V2 tsp. almond flavoring’

Select soft peaches and mash. Add sugar and lemon juice and dissolve. When dissolved pour into tray and freeze 45 minute's to 1 hour. B eat egg whites, adding 2 tbsps. sugar; then add egg yolks and mix. Whip cream to a thick custard consistency (do not over whip). Combine w ith the beaten eggs. Add frozen peach pulp and mix lightly. R eturn to chilling unit to freeze.

FRU IT MARLOWTwo cups f ru it juice (any kind may be used), 20 marshm allows, 1 cup

whipped cream. H eat the f ru it juice to boiling point and add m arshm allow s When dissolved, chill and fold in the cream, beaten until it barely holds its shape. Pour into refrigerato r tray . Freeze until firm , stirring during the freezing. This is an excellent way of using surplus juice from canned fru it.

Phone 47 Phone 47

STAR TROY LAUNDRY-EAST G R A N D FORKS-

Tuesday -- — Friday

Dry Cleaning Rug Cleaning Laundry

101

PEACH MOUSSE2 c. fresh sliced peaches 3 or 4 drops almond ex tractTwo-thirds cup sugar 2 cups cream, whipped

Cover peaches w ith sugar and let stand one hour. Mash and pu t through sieve. Fold in cream, whipped until stiff, add almond flavoring. Pour into tra y and freeze’ w ithout stirring .

BUTTERSCOTCH PAR FA ITTwo-thirds cup brown sugar 2 tsps. vanilla 2 tbsps. b u tte r 1 cup heavy creamV2 cup w ater Few grains sa lt4 egg yolks

Melt sugar and b u tte r in saucepan; s tir to prevent burning and boil one minute. Add w ater and cook until butterscotch is smooth and syrupy. Beat egg yolks, add butterscotch syrup slowly and continue beating. Cook on low heat until ligh t and fluffy. Chill; beat cream until stiff; add sa lt and vanilla. Combine w ith chilled egg m ixture. Turn into tray , place in chilling unit, freeze w ithout stirring .

LEMON CREAM SHERBET 1 pint milk Juice of 2 lemons1 cup sugar 2 egg whitesGrated rind of 1 lemon 2 tbsps. sugarV2 p int cream

Add sugar to milk and allow to dissolve. W hen thoroughly dissolved add lemon rind and juice. S tir while adding lemon juice. Turn into tray and freeze fo r one hour. Beat egg whites, adding the 2 tbsps. sugar. Whip the cream to a thick custard consistency. Combine w ith the beaten egg whites. Add frozen m ixture and mix lightly. Return to freezing un it and freeze. (Requires no stirring .) Garnish with a sprig of mint.

BANANA MARLOW30 marshm allows 1 cup mashed bananas1 tbsp. lemon juice IV2 cups cream3A cup boiling w ater

Melt marshm allows in boiling w ater. Add banana pulp and lemon juice. Cool. When cool and slightly thickened, add whipped cream. Pour into trays and freeze w ithout stirring . S traw berries, raspberries, or peaches may be used instead of bananas.

CRANBERRY SHERBETCook one quart of cranberries in two quarts w ater, and rub through a

sieve. Add the juice of one lemon and 3 cups sugar. P u t in a freezing tray ; when partly frozen add two egg whites, beaten lightly.

G. T . J O H N S O N

- D R Y CLEANING and T A IL O R IN G -R E N E W th e B E A U T Y o f y o u r Q A R M E N o u r

CLEANING} M E T H O D S w i l l d o it .


102

CRANBERRY SHERBET

4 cups cranberries 1 cup boiling w ater2 cups sugar V2 cup orange juiceVs tsp. sa lt 2 egg whites

Cook the cranberries and w ater 10 minutes. Add sugar, orange juice and salt. P u t through sieve. Cool. Turn into tra y and partia lly freeze. Add egg whites and beat one minute. F inish freezing.

PRUNE CHARLOTTE

12 graham crackers, rolled fine 1 cup prunes, cooked with sugar V2 p int cream, whipped as for sauceV2 cup nuts

Mix and let stand 2 hours in refrigerator. Serve in sherbet glasses.Mrs. C. M.

LEMON ICE CREAM

1 cup sugar 1 cup boiling w ater3 tbsps. cornstarch

Mix these ingredients and cook. Add juice and rind of one lemon. Pour hot m ixture over 3 egg yolks. Add 1 tbsp. butter. When cold, add 1 cup cream, bea ter, and the egg whites, beaten stiff. Freeze 3 hours. S tir when frozen to a mush. Yield, 1 quart.

CHOCOLATE-MINT ICE BOX DESSERT

One 10-ounce box chocolate w afers or equivalent in sta le chocolate cake, 1 cup crushed a fte r dinner mints, V2 lb. marshm allows, cut fine (m ay be om itted). Whip about one cup cream, or enough to moisten m ixture. Pack in loaf and keep in ice box 2 o r 3 hours. Use whipped cream for garnish.

DEEP ROCK STATIONBud Roesch ... M anager

Super K antrK nock Gasoline and Lubricating Oils

C ar W ashing and Greasing Ada, M inn. . ..Prompt Service... P h o n e 304

275 ... Phone ... 275FOR • H eating and Plum bing

• H o t W ater Systems• Forced A ir Systems• Farm W ater Systems and Septic Tanks• Pipe Fittings carried in stock

J O H N N A S H , ^ n.

, 103

WAFFLES - PANCAKES . LEFSEW A FFLES

2 cups sour milk, 1 cup cream, 3 eggs, 1 tsp. baking soda, 1 tsp. baking powder, V2 tsp. salt, SV2 cups flour. Mrs. O. N. Bodding.

W A FFLESIV2 cups flour 2 tl^sps. baking powder V2 tsp. sa lt 1 tbsp. sugar

Fold in stiffly beaten egg whites.

S ift together. Add:2 eggAvhrfces, beaten separately l l i cups milk 5 tbsps. shortening, melted

Mrs. John Krogstad.

W A FFLES2 eggs 1 p int milk2 tbsps. sugar F lour to make thin ba tte r2 tbsps. bu tte r 2 large tsps. baking powder1 tsp. salt

Beat yolks of eggs, add sugar and salt, m elt b u tte r, add milk and flour. Ju s t before ready to bake, add beaten whites of eggs and baking powder. Bake on hot waffle iron. Mrs. M. A. Brevik.

POTATO BACON PANCAKES Bake these pancakes on a griddle, brown both sides and serve for lunch

eon or a light supper.Blend two cups grated raw potato, two tablespoons flour, two table’s-

spoons milk, two well-beaten eggs, four strips minced bacon, one teaspoon salt and a dash of pepper. Mrs. Geo. Olson.

GERMAN POTATO PANCAKES3 raw potatoes, g rated (3 cups), 3 egg yolks, well beaten, 1 teaspoonful

salt, 2 V2 cups flour, 1 tablespoon sugar, 3 cups milk, 1 tablespoon melted bu tter, 3 egg whites, whipped stiff. Combine milk and beaten yolks, then add salt flour and sugar and beat thoroughly. Add melted butter. Add g ra ted potatoes slowly, m ixing thoroughly. Last, fold in whipped whites. Bake on a very hot griddle. These are excellent w ith meat.

Mrs. Gena Ramnes.

TO COOK GRIDDLE CAKES W ITHOUT SMOKEEnclose a quarte r cup of sa lt in a clean cloth bag. Cover this sa lt bag

w ith another piece of clean cloth. Rub the sa lt bag over griddle pan, instead of using fat. Rub with bag before’ each pouring of batter.

Mrs. G. R.

A D A M O T O R SC. M . L E E -- P R O P .

DODGE PLYMOUTH DODGE TRUCKS SALES - SERVICE

“Switch to DOD Q E and save money”

P H O N E 1 2 3 A D A , M I N N .

104

PANCAKES2 cups sifted flour, w hite V2 teaspoon sa lt1 teaspoon soda 1 tablespoon sugar

Mix thoroughly. Beat 1 egg. Mix w ith 2 cups sour milk. Add dry ingredients, beat well. Add IV2 tablespoons melted butter. Let stand in cool place (a t least 20 m inutes) before baking. Mrs. M. C. Enger.

POTATO PANCAKESPotatoes—C rate enough raw potatoes to make IV2 quarts.

1 tbsp. sa lt 1 scant cup flour4 or 5 eggs, well beaten % cup whole milk

Mix thoroughly and bake in well-greased griddle same as o ther pancakes. Good with chokecherry jelly. Mrs. E. C. Kloety.

LEFSE W ITHOUT POTATOES1 quart milk Pinch of sa lt2 tbsps. b u tte r IV2 quarts flour

Bring the milk and b u tte r to a boiling point and then pour th is over the flour and salt. S tir up good and pu t it on a board and work it together. Let cool and roll out real thin and bake quickly on not too hot a stove. This is much easier to roll out than the potato le'fse and is ju s t as good.

Mrs. O tto Nordby.

LEFSE (Norwegian)IV2 dozen potatoes, boil and mash. Cool. P u t in 2 tbsps. sour cream, salt,

flour in small portions. Mix in a little a t the time until thick enough to roll out th inner than pie crust. Bake on top of stove w ith quick fire. Turn often until a nioe brown. Mrs. T. J. Boyer.

FLATBREAD2 pints white flour 1 p in t cold w ater1 pin t whole w heat flour d. tbsp. sa lt

Mix all ingredients together. Roll oift thin and bake on top of the stove.Mrs. T. N. Strand.

Em il W agner Dave Johnson

ADA FEED and SEED HOUSED i s t r ib u to r s o f

Pillsbury Best F lour Farm Seeds of all kindsCustom H atching o f Turkeys and C h ickens

B lo b d T e s t e d C h i c k e n s fo r S a le

P hone 50 Ada, M inn.

DR. J. A. Q U IR KV E T E R I N A R Y S U R G E O N

QT E R M S : C A S H

P H O N E 1 8 2 A D A , M I N N

105

Weights - Measures - Temperatures and Household Hints

W EIGHTS AND MEASURES

3 teaspoons equals 1 tablespoon.16 tablespoons equal 1 cup.4 cups sifted p as try flour equals 1 pound.2 V 2 cups powdered sugar equals 1 pound.2 tablespoons granulated sugar equals 1 ounce.3 tablespoons powdered sugar equals 1 ounce.2 tablespoons b u tte r equals 1 ounce.1 square B ak ers chocolate equals 1 ounce.S V 2 tablespoons cocoa equals 1 ounce chocolate.1 pin t chopped m eat equals 1 pound.

OVEN TEM PERATURE AND TIME

Bread—350 F., 45 to 60 minutes.Y east Biscuits—400 F., 20 minutes.Muffins—400 F., 25 minutes.Baking Powder Biscuits—450 F., 12 to 15 minutes.G ingerbread—350 F., 35 minutes.Corn Bread—400 F., 25 to 45 minutes.

CAKESOven T em perature and Time fo r Baking.

Angel and Sponge Cakes— Slow oven, 325 F., for 1 hour (for average) B u tter Cakes—Loaf cake, 350 F., 45 to 60 minutes.Layer Cake’—375 F., 20 to 35 minutes.Plain Cakes—375 F., 30 minutes.F ru it Cakes—275 F., 2 or 3 hours or more depending on size.

PROVISIONS FOR 40 PEOPLE

1 pound coffee 10 quarts w ater 1 q uart coffee cream 1 pound sugar1 pe’ck potatoes2 quarts g ra v y 2 dozen lemons2 pounds sugar w ith 2 gallons w ater fo r lemonade 1 quart salad dressing 8 quarts potato salad or macaroni3 V2 average loaves of bread and IV 2 pounds b u tte r in sandwiches

Eat A t

R E D S T A R C A F EW est M ain Street C. R ushton , Prop.

Ice Cream ConfectionsCigarettes M eals Lunches

Home Cooking

HOUSEHOLD HINTS

106

To freshen lettuce and fresh greens, place in cold w ater w ith lemon juice.To keep boiled icing from sugaring, add a pinch of sa lt to the' sugar be

fore mixing other ingredients.P u t the celery tops in w ith the roast; they will give the m eat and the

gravy a delicious flavor.Bake apples, tomatoes, stuffed peppers, onions, etc., in muffin pans to

keep the ir shape.If a little rich cream is spread over the’ top of a pie before baking, it

will be brown and flaky.Freeze doughnuts by se tting outside in a closed ja r a f te r they are

cooked; reheat as you use them. They will reta in the ir original freshness when kept this way.

An apple or a piece of white bread placed in fru it-cake container will keep cake moist.

To keep bottom pie crust from becoming soggy, coat w ith the w hite of an egg.

W rap baked potatoes in a towel as soon as taken from oven and press slightly. They will be deliciously mealy.

Parboil potatoes for escalloping and they will never curdle.A generous supply of floor wax rubbed onto the window sill above the

sink will keep the pain t from getting spotted.One tablespoon cornstarch equals two tablespoons flour for thickening.To remove iodine stains from white cloth, soak over n igh t in cold w ater

and wash out in warm soap suds.To remove iron rust, use lemon juice and cream of ta r ta r . Rub on both

sides and pu t in sun.W hen tak ing the skin off a tom ato do not try painfully to get it off with

a sharp knife, o r even, by the more m odem method of dipping it under the hot w ater faucet. Instead hold it on a fork over a flame on the stove and s_ee how easily it comes off.

If tall candles are given a coat of shellac they will not w ilt in hotweather.

If a draw er or a door sticks, rub the sticking parts w ith soap.Shiny places in well-worn clothing should be sponged with hot vinegar

before pressing.To remove chewing gum from clothing, rub with a piece of ice and it

will scrape easily.Varnished surfaces th a t have become whitened from w ater m ay be re

stored by applications of butter.By adding a handful of salt to the w ater in which clothes are rinsed, the

clothes will not freeze to the line.To clean silver dissolve in an aluminum pan one teaspoon of baking

soda and one teaspoon of table sa lt to each quart of boiling w ater. Immerse silverware until tarn ish is removed, then rinse in w arm w ater and rub dry w ith a soft cloth. A nother method: Cover your silverware w ith fresh or canned tomatoes over night. In the morning it will be brigh t as new.

A copper tea-kettle will keep bright if i t is occasionally washed w ith a solution of sa lt and butterm ilk and afte rw aids rinsed w ith clear w ater.

Rub b u tte r on scissors before cutting marshm allows or fru it to prevent sticking.

P as te an envelope on the inside cover of cook book to hold recipes clipped to be saved.

C I R C U L A R A -87

Guard Against Spoilage

in

"Hortne Gannad, *¥oodi>

NORTH DAKOTA AGRICULTURAL COLLEGE EXTENSION SERVICE

FARGO. NORTH DAKOTA

FORMS OF SPOILAGE - CAUSES AND PREVENTION_______ _________ D E S C R IP T IO N OF S P O IL A G E ________ ORGANISM CAUSING IT FOOD A FFEC TED ________ P R E V E N T IO N AND R EM A R K S

P P P ^ f m t A T I flKl Aliy b u lg in g can or ja r w ith a lo o se s e a l i s s u s - Growth o f y e a s t due to und er- F r u it and f r u i t j u ic e s . Use w ater b ath fo r p r o c e ss in g in p la c e o f1 ' v " p ic io u s . B u lg in g i s due to p rod u ction o f carbon - cook in g or from in tr o d u c t io n o f open k e t t l e . Have a p e r fe c t s e a l . Food

d io x id e g a s . U su a lly th ere i s an o u tb u r st o f gas and a sp u rt o f l i q - a ir . s p o ile d by y e a s t n ot harm ful but sh ou ldu id when c o n ta in e r i s opened. The p roduct i s so u r , s o f t , d is c o lo r e d , not be e a te n due to f la v o r . U su a lly d ev -and has a c h e e sy , a lc o h o l ic odor. Has b u b b le s . Not harm ful. e lo p s a sh o r t tim e a f t e r canning. Y easts

are e a s i l y d estro y e d in f r u i t w ith l i g h t syrup s or no syrup.

SWE LL S *s S p o o n s aTH* Trophy in appearance and has bad B a c te r ia (u s u a lly n on -sp ore V eg e ta b le s (as g re en s , Use a b s o lu t e ly c lea n c o n ta in e r s and e -odor. Not p o iso n o u s. form in g). mature p eas, beans and quipm ent. Can o n ly fr e sh fo o d s. P rocess

c o r n ) . F r u it s , f r u i t c a r e f u l ly ,j u ic e s and tomato p rod u c ts .

FI AT q n i R No aPPearance from th e o u ts id e o f can su g g e s ts B a c te r ia (h eat lo v in g and sp ore V eg e ta b le s (as p ea s, Can o n ly f r e s h ly ga th ered food s. Do n ot^ 1 s p o ila g e . Product i s u s u a lly s o f t and mushy but form in g). corn and b ea n s). Toma- try to can too much in one b a tch . Speed

may appear sound. Has sour t a s t e and sou r, u n p leasan t odor. L iqu id to e s and tomato j u ic e . i s most im portan t. Keep food c o o l w h ilemay be c lou d y . Does n ot have gas and no b u lged top or seatrs. Not g a th e r in g and p rep arin g fo r canning,p o iso n o u s. * C le a n lin e s s i s e s s e n t i a l . Cool c o n ta in e r s

q u ic k ly a f t e r p r o c e ss in g . S to r e canned food s in c o o l p la c e . Never add sugar to v e g e ta b le s b e fo re canning.

in F uzzy, g r a y ish or w h ite growth forms on su r fa c e Molds. V e g e ta b le s , m eat, p o u l- Use p ressu r e cooker on ly fo r meats ando f food . U su a lly has musty odor and food i s tr y , f r u i t , f r u i t v e g e ta b le s . Use water b ath fo r f r u i t so f te n s lim y . ju ic e s ,to m a to p ro d u cts . and f r u i t j u ic e s . Have a p e r fe c t s e a l .

Jo n ot tm er-'!??*oc*>rs.------------------------------------------------------*-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ------------- ....... , ■■ ' ;.............................................................................................................................................................................. .................................................................................................................................................................................................................................... .................................P U T R E F A C T ION **as alw ays p r e s e n t . Product is u su a lly -d a r k - B a c te r ia (spore fo rm in g ). V egetab les (as g re en s , U n d er-p rocess in g i s c h ie f cau se. Always

er than norm al. Has a fo u l odor and i s s lim y co r n ), m eats, p o u ltr y use p ressu r e cooker and fo llo w r e l ia b leand s o f t . ( fa t m eats). d ir e c t io n s . Do not u n d er -p ro c ess . C lean

l in e s s im portant.

S U L F I D E G rayish or b la ck d is c o lo r a t io n throughout the B a c te r ia . V eg e ta b le s (as corn , Speed in h an d lin g from garden through0 food . - lo tte n egg odor. No gas p r e s e n t . Food mature peas and beans. p r o c e ss in g and c o o l in g . Use p ressu reo P J l L A b t to o s p o ile d to e a t . cook er. C le a n lin e s s e s s e n t i a l , fa y cause

darkened l i d s on ja r s .

ROTH I I Cf ̂ C erta in b a c te r ia found in food s produce ex trem e- B a c te r ia . (C lostr id iu m b o tu - V e g e ta b le s . M eats. Under-processing and c a r e le s s n e s s i s theL ly dangerous to x in w hich ca u ses f a t a l d is e a s e lism is a sp ore-form in g p u tr e - ca u se . Use on ly a p ressu re cooker. F o l-

known as botu lism ^ U su a lly a s s o c ia t e d w ith o th e r s p o ila g e . May have f a c t iv e anaerobe. Found in low r e l ia b le d ir e c t io n s . C le a n lin e s s e s -ch eesy or r a n c id , r o t te n odor, becom ing more pronounced by h e a t in g . d i r t and m ost dangerous o f a l l s e n t i a l . Speed in a l l s te p s o f can n in g .Gas som etim es but n ot alw ays p r e s e n t . L iqu id may be c lou d y . Food b a c t e r ia ) , som etim es s o f t or s lim y , but n o t a lw ays. In some foods s p o ila g e may n ot be d e te c te d bv appearance, odor or even t a s t e . The to x in i s a l most always f a t a l Food show ing any s ig n s o f s p o ila g e sh ou ld be d e s - .troyedc The s a f e s t way to d isp o s e o f the food i s by burnng

I ■ v • . . J -n , :

FLOATING FRUIT Not harm ful. A void u s in g o v e r -r ip e f r u i t . F i l l c o n ta in e r s f u l l o ff r u i t . Do n o t u se too much su gar. Do n ot o v er -co o k or p r o c e s s to o lo n g . Have food h ot when s e a le d .

CLOUDINESS In Inatlire p eas and b ean s.May be u irm fu l.

S tarch c o n te n t to o h ig h . Do n ot vise m ature v e g e ta b le s . Poor can n in g v a r i e t i e s u sed . Uneven grad in g — sm all p ea s cook to p ie c e s b e fo r e o th e r s are cooked. Vegeta b le s s h e l l e d too lo n g b e fo r e can n ing . Hard w ater or s a l t may co n ta in im p u r it ie s . In c a se o f kraut or d i l l p ic k le s ? ferm en ta tio n ca u se s c lo u d in e s s and i s normal and n o t harm ful.

GRAYISH OR BLACK DISCOLORATION

In meats? com ? p eas and f i s h . Sm all amounts o f s u lf u r compounds are l i b

e r a te d by p r o te in fo o d s d u rin g p r o c e s s in g and th e se combine w ith th e ir o n b a se o f t in co v ers and cans? to form ir o n s u l f id e w hich i s g r a y is h to b la c k in c o lo r . The b la c k d is c o lo r a t io n or d e p o s it i s n o t ic e a b le on top o f can and a lo n g seam. G rayish d e p o s it s are sometim es s c a t t e r e d through out th e c o n te n ts .

A void u s in g w ater c o n ta in in g ir o n or copper. Use s t a i n l e s s s t e e l k n iv es d u rin g p r e p a r a tio n . Use pure s a l t . Avoid u s in g ir o n or copper k e t t l e s when p recook in g th e food . Work q u ic k ly . Do n o t u se too much f a t in m eats. Avoid too much head sp ace in j a r s . T h is i s n o t p o iso n ous b u t i s u n a t tr a c t iv e and sh o u ld be avo id ed .

C A U T I O N : Before t a s t i n g , br ing a l l home canned v e g e t a b l e s y meats and p o u l t r y tp a r o l l i n g b o i l and b o i l for . at Least 10 mi nut es * ■ I f ■ food then s me l l s or. looks, queer. d e s t r o y i t . ' Burn s p o i l e d food . '

FOLLOW THESE STEPS FOR GOOD QUALITY1. Use on ly tender, r e a d y -to -e a t products.2# Gather products in coo l o f the morning.3. Can as soon as p o s s ib le a f te r gath erin g . (1 hour)4 . Can in sm all amounts.5. Wash foods thoroughly.6. Have a l l equipment s p o t le s s ly c lean .

REFERENCES USED:

C-221 - "Prevent S p o i l a g e and Poor Qual i ty in Home Canned Foods" - E xt e ns io n S e r v i c e , Texas .

"Safe Home Canning" - by Meta Given.AWI-93- "Home Canning" - USDA.

"Food S p o i l a g e " - by Dr. C . l . Ne l so n , Ph. D. , NDAC.

7. Use enamel, g la s s or aluminum cooking k e t t le s .8. Work qu ick ly - aim fo r speed.9 . Use p e r fe c t ja r s and covers.

10. Have food hot when sea led .11. Watch your time ta b le . Be accu rate.12* Cool food quick ly out o f d r a fts and s to r e in

dark co o l, dry p la c e .

C o m p : l ed by__________________ Ruth M. Dawson, N u t r i t i o n i s tNorth Dakota Agricultural College and the United States Department of Agriculture Cooperating. & J. Haslerud, Director of intension Service. Distributed in furtherance of the Acts of Congress of May 8 and June 30,1914.

5 W I & ;(r $ {

Hollinger Corp.pH 8.5

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