xt7gxd0qrx8n https://exploreuk.uky.edu/dips/xt7gxd0qrx8n/data/mets.xml Nazareth Academy (Nazareth, Ky.). Alumnae. 1923 books b92-150-29579363 English Slater Printing Co., : [Louisville, Ky. : Contact the Special Collections Research Center for information regarding rights and use of this collection. Cookery, American. Nazareth alumnae cook book, 1923 text Nazareth alumnae cook book, 1923 1923 2002 true xt7gxd0qrx8n section xt7gxd0qrx8n

J. C.

CANTRILL
(Scott County)
l . Candidate for Democratic I
I Nomination for

GOVERNOR'

j 4 4 Ptimary Election Aug 4, 1923

i I
j A FARMER AND THE
I FARMERS' FRIEND I

418-430 E. Breckinridge
I Branch Yard and Switch: Logan and St. Catherine
I
I .
St. Bemard Mining Co.
INCORPORATED
Wholesale and Retail I
COAL and COKE
Phones 932 I
Ii

,.-

Parway 580
HORSEBACK Ril

South 266
)ING

Schulenberg

RIDING SCHOOL
Well Broken Saddle
Horses for Sale
Lessons Given by Appoint-
ment in Riding and
Jumping

Corner Third and K

Joke R. Campbel B. J. Campbell
W. B. Campbefl

Kentucky
Wall Plaster
Company
incorporated

Hydrated Lime, Wood
Fibre Plaster and
Cement

Brook and River
20th Howard, Preston Burnett

BES']

WISHI

Ky.

Stor

co.

Washed River Sad

Both Phones

OHIO RI

SAND (
lncorparate4

Elevator and Ys
Brook and Fultoi
LOUISVILLE,

Roofing Gravel

Concrete Cravel

1871

!VERi
O.
-

Lrds:
-n Streets
.KY.

wshed rait.

-E-A-(-(

I
I
I
i
I

I
i-
i
i
I
i
I
I
:oi
I
i
i
I
I
i
i
I
I
I
i
i
i
i
I
i
I
i
i
i
i
i
I
i
i
I
I
i
i
i
I

CHAS. I. DAWSON
No Renublican candidate for Governor of Kentucky
has displayed more fitness for the honor he seeks than
Attorney General Charles I. Dawson. Mr. Dawson has
established a splendid reputation for devotion to duty and
loyalty to his party and undertakes nothing of importance
without giving the matter long and careful consideration.
Everything that he has done spells the word Efficiency. He
has worked tirelessly in the interest of the Republican cause,
he is proud of the State and its people and has labored in
many ways to contribute to the welfare of the Common-
wealth and the material progress and prosperity of its
citizens. During the period time he has filled the position
of Attorney General of the State, he has acquitted himself
of his responsibilities in the most honorable and impartial
manner, and won for himself the good will and approbation
of al] classes, irrespective of party affiliations. If we judge
the future by the past it is plain to be seen that a man
who has proved himself so trustworthy in one position of
trust will do even better in a greater office.

I
i

I
S
I
I
9

I
'a

MRS. MARY T. FANNERY
One of the moat popular
members of the Democratic
party is Mrs. Mary T. Flan-
nery, candidate for Secre-
tary of State. This is the
first time within the history
of the State that a woman
has aspired to the office but
Mrs. Flannery, while repre-
senting her district in the
Legislature, proved herself
to be a most capable and
efficient worker, always at
her poit, a ready and witty
speaker, a n d thoroughly
abreast of the times. She
brought to the discharge of
her duties strong common
sense, a knowledge of the
political situation, personal
integrity and a desire to do
everything possible for the
good of her constituents and
the State itself.

HON. J. W. WAGERS
There has never been a time
when old Madison county has
failed to have splendid rep-
resentation in political cir-
cles, and her citizens who
have held office have ever
been distinguished for their
ability, civic pride and tire-
less efforts to do all that
was possible within their
sphere of influence. The
Democratic party has no
truer son than James W.
Wagers, who is a candidate
for Clerk of the Court of
Appeals. Mr. Wagers is a
resident of Richmond, Ky.,
and comes of a family of
well-known and public-spir-
ited people.

HON. EDWARD DISHMAN
One of the most tireless
and efficient workers among
the Democrats of the State
is Edward Dishman, of Bar-
boursville, candidate for State
Auditor. Mr. Dishman is
splendidly qualified to dis-
charge the duties of this of-
fice and give the people of
Kentucky a good accounting
of his duties. He is a good
financier, a man well abreast
of the times and is desirous
of saving the State all un-
necessary and wasteful ex-
penses. He is well known not on!y in
his own section of the Commonwealth.
but throughout Kentucky.snd has a fine
following among the voters of the sec-
tion in which he lives who are working
hard for his success.

I
I

I
i
9
9
i
9

I
9
I
I
I
I

I
I

I
i
9
9
9
9
9

I
9
9
9
9
9
9
9

i
i

i
i
i
i
i
I

St. Anthony's Hospital
St. Anthony's Hospital conducted
by the Sisters of the Franciscan
Order and located on Barret Ave-
nue and St. Anthony Street, is one
of the best patronized institutions
for '.he care of the sick in Louis-
ville. It occupies a large space of
ground in one of the highest and
most healthful sections of our city,
a and the visiting staff embraces the
names of the leading physicians
and surgeons of the state. There
are large airy rooms and corridors,
splendid operating rooms, equipped
with the most modern surgical ap-
pliances, the diet kitchen and cui-
sine are all that could be desired
and the institution has gained for
itself an enviable reputation for de-
votion to the care of the sick and
suffering.
This magnificent hospital has be-
come so popular with the public
and its fame has increased so
steadily that from time to time it
has been necessary to enlarge the
building which is now one of the
architectural ornaments of this sec-
tion of our city.

St. Mary's College
St. Mary's College at Marion, Ky.,
is one of the leading educational
establishments in the state and has
a splendid record for the great work
it has done and is still doing.
This college is located in one of the
most beautiful and healthful sec-
tions of the state. The buildings
are superbly equipped with every
modern comfort and improvement.
There is a fine gymnasium and
spacious grounds for out of door
exercise while the curriculum has
been most carefully planned with
the view of keeping in touch with
all modern ideas and improvements.
Every professor is a man of ability
and experience, who takes a keen
interest in the welfare and progress
of his charges and character build-
ing, is never neglected in the edu-
cation of youth at this grand in-
stitution. The Rev. Father Jag-
loqitez, president of St. Mary's is
one of the most learned men in
the country. A man of great
ability, also under whose able di-
rection the college has prospered
wonderfully and steadily advanced
the high standard set for itself at
the beginning of its career.

Sts. Mary and Eizabeti Hospital
0NE of the most magnificent institu-
tions for the care of the sick is Sts.
Success Mary and Elizabeth Hospital, located at
Twelfth Street and Magnolia Avenue.
This superb hospital is equipped with
every modern comfort and convenience
and a training school for nurses is con-
ducted by the Sisters of Charity of Naz-
areth. There is a fully equipped diet
kitchen, with practical and theoretical
Frank Daugherty teaching, and courses of lectures by the
leading physicians and surgeons upon
the visiting list. Nothing that can con-
duce to the comfort and welfare of the
sick and suffering is lacking.

Birds, Pets, Cages and Supplies
Highest Quality Seeds for U
Cage Birds
Ask HaUer-H. Knows

HALLER'S PET SHOP
210 West Market
City 1370-2243 Main 2243

To Aid in Your Success

E. J. O'BRIEN

Compliments

W. H. SHANK

I
I
i
I
i
I
i

-I

-i

I
I
I
I
I

HON. J. WM. STOLL

The announcement of the Hon. J. Wm. Stoll for Gov-
ernor of Kentucky was hailed with delight by those who
have long desired to have the office of Chief Executive
filled by a business man of high standing, sterling integrity
and a thorough knowledge of the needs of the people and
the best means of placing the old Commonwealth on a
sound and prosperous basis. Mr. Stoll is eminently the man
for the place. He is widely known, stands high in the com-
munity and has every qualification for the proper discharge
of the duties of the office he seeks and which he is so
splendidly equipped to fill. The success in life which he
has attained has been won by his own efforts, he is abreast
of the times in every respect. His State pride and labors
along civic lines are well known and as a speaker he is
lucid, in absolute command of his subject and gifted with a
magnetic personality which wins friends for him among all
classes of people. He would make a superb Chief Executive
of the old Commonwealth, and since his announcement of his
candidacy has been overwhelmed with assurances of support
and congratulations upon his prospects of victory at the
polls.

4 4

I
I

i
I
I
I
I

- .

"One of the South's Great Banks"

Liberty Insurance Bank
FIVE BANKING OFFICES
Main Office: Market at Second
648 S. Fourth 18th and Oak 1224 S. Shelby 7th and Hill

Insure your House, Auto and other Property
in this 69-year old Home Company

Liberty Fire Insurance Company

LIBERTY BANK BUILDING
FOUNDED 1854

WTI SOTH.--3"AJr .Xs STX X

ataat f ZAPW AM:g

IIIGHLANXD 288.

SCHLANGE YENNER
Groceries - Meats - Vegetables
1606 BARDSTOWN ROAD

I
i
i
i
I
i
I
I
i
I

91
j
g
i
9
i
I
I
II
I
9
I
9
II
I
9
I
I
I

I
9
9
9
9
9
9
9
9
g

-EN

Dedication

This book is affectionatelij

dedicated to all the

daughters of Nazareth, past,

present and future.

I
i

ci
I!
U!
U!
U!
U!
I!
U!
I!
U!
U!
I!
U!
si
I!
U!
U!
I!

I
I
I
I
i
I
I

I
i-
I

I
U!
U!
U!
U!
U!

I
i
i
I
i
Ii
i
i
I

Nazareth Boarding School
for---

Cirls and loung Women

Near Bardstown, Ki.

Founded in 1814 by The Sisters of Charity of Nazareth

Chartered December, 1829, and empowered to confer
Academic Honors and Collegiate Degrees.
Powers confirmed and extended in 1921.
Accredited Standard High School by the University of
Kentucky in 1913.
Affiliated with the Catholic University of America in
1914.
Membership in the Southern Association of Colleges
and Secondary Schools in 1920.
Accredited Standard Junior College by the University
of Kentucky and the State Department of Education in
1922.

Foreword

The Nazareth Alumnae Cook Book will, we predict, be a
welcome addition to the culinary department of many a home.
When the mater familias is too busy to risk an experiment, she
may safely rely on the collective skill of her associates, herein
so generously unfolded, for the solution of some of the vital
problems of Domestic Science, a science whish has problems
innumerable.
This volume records the experience of those who have long
dealt with this department of housekeeping, upon which the
physical well-being and a large share of the good cheer of the
family depend-for with the poet we hold:

"We may live without friends;
We may live without books,
But civilized man cannot
Live without cooks.
He may live without loving-
What is passion but pining
But where is the man
That can live without dining."

Fortunately, the importance of this branch of Home Economics
is becoming so fully realized, that an intelligent and practical
knowledge of the selection and preparation of food is raised to
the status of an art, and rightly counts in College and University
credits toward the acquisition of the distinguished degrees.
May the success of this united endeavor of the Alumnae
in a worthy cause encourage other commendable efforts for the
general good.
SCOOPS +zt6f Ze.

Nazareth, Kentucky, May 11th, 1923.

This page in the original text is blank.

BEVERAGES

BALLARD'S FLOUR IS BETTER

BEVERAGES

CHERRY WINE
Take 4 quarts fruit, either sweet or sour; place in a mortar;
slightly bruise without crushing stones. To this add 3 quarts
of water and let stand in a jar 48 hours. Strain and to each 4
quarts of juice add 3Y2 pounds of sugar if fruit is acid, 3 pounds
if fruit is sweet. Fill jugs, reserving a bottle of the liquid with
which to keep jars filled while fermenting. The opening of
the jars should be kept covered with a thin cloth. After fermen-
tation ceases, cork lightly and keep in a cool place, then drain
off carefully and bottle.

SPICED GRAPE JUICE
1 quart of lemonade, 1 quart of orangeade, 1 quart of grape
juice, 1 quart of water with about 2 tablespoons of cloves tied
up in a thin piece of muslin. Bring to a good boil, cool and
serve with crushed ice.

INVALID'S COFFEE
For the strengthening of an invalid instead of coffee with
milk only an excellent recipe is: 1 egg, 1'A of a quart of milk,
1 dessert spoon of sugar (for one cup).
Beat the egg and sugar and pour in the boiled milk slowly
anrd add coffee to taste.

TEA
Mrs. Theodore Roosevelt's Tea Receipt. Served at the
White House, Washington, D. C.:
I/2 pound Oolong, I/4 pound Suchong, l/8 pound Orange Pekoe,
I/8 pound finest quality green tea.
They must be carefully mixed to achieve a genuine blend,
not with a spoon, but with clean dry hand, mingling carefully
without breaking or leaving a sediment of tea dust in the caddy.
To improve the flavor add one vanill bean and stir around in
the caddy, once in a while.
MONOGRAM BRAND WHITE PICKLING VINEGAR

14 BEVERAGES

BALLARD'S SELF-RISING FLOUR SAVES 3.00 TO 5.00
FOR BAKING POWDER

BREAD

"BANNOCK" BREAD
I quart water, 1 ounce yeast, 1 ounce salt, 2 ounces sugar,
4 ounces lard flour
Dissolve the salt, sugar and lard in 1 quart warm water.
Dissolve yeast in half cup warm water. Add yeast to other liquid
solution. Add flour until dough can be hadled without its sticking.
Knead on bread board. When sufficiently kneaded, put back in
pan, and let rise 4 to 5 hours in warm place. Then work down,
and lay it as a flat sheet about an inch thick in baking pan. When
it has doubled its bulk bake about 40 minutes. Oil with butter or
lard a few minutes before taking from oven, and after taking out.

BROWN BREAD

2 cups graham flour, 2 cups corn meal, 2 cups buttermilk,
2 teaspoons soda, 1 cup molasses, 1 cup raisins, 1 cup lard
and 1 teaspoon salt.
Strain in moulds or 1-pound coffee cans till done.

NUT BREAD

1 egg, 1 cup sugar; beat together to a paste; add 1 cup of
milk; add 1 cup of pecans; sift in three cups of flour with two
heaping teaspoons of baking powder. Let rise from 40 to 50
minutes. Bake for an hour in a moderately slow over. This
made into thin buttered sandwiches is good with tea.

NUT BREAD

1 egg, well beaten; 1 cup sugar, 1 teaspoon salt, 1 cup water,
2/4 cups flour, 2 heaping teaspoons baking powder, 11M2 cup
nut meats, cut fine.
Bake 1 hour in slow oven in bread loaf pans.
MONOGRAM BRAND SWEET PICKLES

BREAD

16BRA
OBELISK FLOUR IS MADE FROM THE CREAM OF THE WHEAT

NUT BREAD

3 cups flour, 1/2 Cup sugar, 1 cup sweet milk, 1 cup nuts, 4
teaspoons baking powder (level), 1/z teaspoon salt, 1 egg.
Let stand 20 minutes before putting in oven. Bake 40 minutes.

NUT BREAD

2 V/2 cups of flour, 2 V/2 teaspoons of baking powder, V/2 teaspoon
of salt, 1 cup of chopped nuts, 1 cup of chopped raisins,
42 cup sugar, 1 tablespoon of butter (scant), 1 beaten egg,
1 cup of sweet milk.
(1) Sift flour, baking powder and salt. Dredge in nuts and
raisins.
(2) Cream butter and sugar. Then add milk and egg.
Put together (1) and (2). Grease tin cans. Steam 1 hours.
Put in oven to dry or slightly brown.

GRAHAM BISCUIT

1 pint of graham flour, 1 pint white flour, 2 good tablespoons
of lard, 3/4 cup of brown sugar, 1 teaspoon of salt, 1 teaspoon
of soda, 1 teaspoon of baking powder sifted in flour.
Mix with sour milk to a stiff dough. Bake in a moderate
oven. After sifting the graham flour and looking over the
husks, be sure to put them back into the flour as the success
of the biscuit depends upon their presence.

LIGHT BISCUITS

2 cups flour, 1 cup cold water, salt, 3 heaping teaspoons of
baking powder
Sift flour, baking powder and salt. Stir in water until
mixed. Bake in hot larded pan for 20 minutes.
MONOGRAM BRAND SWEET SLICED PICKLES

BREAD

BALLARD'S SELF RISING FLOUR IS OBELISK FLOUR WITH PURE
WHOLESOME BAKING POWDER ADDED

DIXIE BISCUIT

1 quart of flour, 2 eggs, leaving out the yolk of 1; 2 teaspoons
of sugar, 1/2 teacup of good yeast, 1 tablespoon of butter,
1/2 teaspoon of salt, 1 cup of new milk.
Make into dough and knead well; let it rise, work again,
then roll out thin and cut into biscuit; lard the top and place
another on that already greased with lard. The upper biscuit
should be cut a trifle smaller; set them in a well-greased pan
to rise again and bake in rather quick oven. Serve buttered,
piping hot.

BUNS

1 pint milk, 6 ounces shortening (4 oz. lard, 2 oz. butter), 1 pound
sugar, 1 egg
Beat the sugar, shortening and egg together. Heat the milk
and put in 1 of the mixture, Y2 of the yeast cake, and flour
enough to make a batter. When light put in the balance of the
shortening, the other half of the yeast cake and flour enough
to make a soft dough. Next morning make them out, set them
in a warm place until light and bake in a moderate oven.

POTATO ROLLS

3/4 cup boiled white potato, 1/4 cup lard, 1/4 cup sugar, 1 spoon salt,
1 egg, 1 cup water potatoes boiled in, 1 cup milk, 1 cup flour,
1/2 yeast cake.
Let rise for about 3 hours. Stir in one quart of flour and
remainder of yeast cake. Let rise.

LIGHT ROLLS

Mix 2 beaten eggs, 1 tea cup mashed potatoes, 2-3 cup sugar, 1
teacup flour, 1 teacup of boiled milk, 1 cake of Fleishman's
yeast dissolved in cup tepid water.
Let rise till bubbles appear on top. Then mix with 1 kitchen
spoon lard, 1 teaspoon salt, and flour enough to make soft dough.
Let dough rise about 3 hours and make into rolls 1 hour before
baking like biscuits.
MONOGRAM BRAND SALAD DRESING

BREAD

BALLARD'S FLOUR IS BETTER

SOFT CORN BREAD

One cup corn meal scalded, 1 tablespoon lard and butter,
teaspoon salt, 1 cup boiled grits (F. S. grits boiled 2 hours),
3 eggs, beaten until very light; 2 teaspoons baking powder mixed
in a little corn meal; milk enough to make a soft batter. Bake.

VIRGINIA CORN BREAD

One quart of fresh buttermilk, to which add 1 teaspoonful of
soda, 3 tablespoons of meal, 2 eggs, 1 tablespoon of butter.
Pour into a well greased pudding pan and bake till of the consis-
tency of stiff mush. This is called by some spoon bread, as a
spoon is used in serving it.

CORN MEAL MUFFINS

2 eggs beaten light, 1 pint of buttermilk, 1 teaspoon soda, I tea-
spoon salt, 14 cup melted lard, 3/4 cup to 1 pint sifted meal.
Add milk with soda dissolved in it to the eggs and other
ingredients. Bake in a moderate oven.

LIGHT MUFFINS

/4 cup butter, 1 egg, !12 teaspoon salt, 1/4 cup sugar, 31J cup milk,
2 cups flour, 4 teaspoons baking powder.
Cream butter and sugar well, add egg, milk, flour, salt and
baking powder. Bake in hot oven.

MUFFINS

3 cups of flour, 1 heaped kitchen spoon of shortening, 2 or 3 eggs
beaten separately, 2 rounded teaspoons of baking powder,
1 tablespoon of sugar, salt to taste.
Sweet milk to make a batter that pours readily from spoon.
Beat till light and foaming. This makes 12 large muffins.

MONOGRAM BRAND YORKSHIRE RELISH

BALLARD'S SELF RISING FLOUR SAVES 3.00 TO 5.00 FOR
BAKING POWDER

WAFFLES
Beat the yolks of 2 eggs very light, add 1 quart of buttermilk,
3 teaspoons of soda, 1/2 teaspoon of salt, lard about the size of
an egg. Beat all well together and add the whites of eggs beaten
to a stiff froth just before baking. Let the batter be as thick
as good cream.

QUICK SALLY LUNN
1 cup sweet milk, 1 tablespoon butter, 2 heaping teaspoons baking
powder, 3 cups flour, 2 eggs, 1/4 cup sugar
Cream butter and sugar, add eggs, flour, into which baking
powder has been sifted, and milk alternately. Bake in deep,
square pans. Cut and serve hot.

SALLY LUNN
1 quart of flour, 3/4 teacup of sugar, 1' teacup of yeast, 1 teacup
of sweet milk, 1 teacup of lard, 1 teaspoon of salt, yolks of 4
eggs.
Cream the lard and sugar together, add eggs after being weli
beaten, milk, salt and lastly flour. For 6 o'clock dinner make it
up at 10 a. m. and let it rise till 3 o'clock, then put in pudding
pans and when sufficiently risen again, place in oven and bake
1 hour.

MONOGRAM BRAND SWEET PLAIN PICKLES

BREAD

20 BREAD

OBELISK FLOUR IS MADE FROM THE CREAM OF THE WHEAT

EGGS

DRESSED EGGS
After boiling, cut the eggs the long way. Mash the yolks
with a small quantity of butter and minced ham; season highly
with salt, pepper and mustard. Fill in the whites with this.

AMERICAN EGGS
Hard boil 6 eggs, when cold cut in half lengthwise; take out
yolks and mix with seasoning as stuffed eggs and some caviar.
Make a white cream sauce same as for creamed sweet breads.
When sauce is cold, add chopped celery, 1 small onion, 1 cucumber
pickle. Beat well and pour into eggs. Set in icebox until ready
to serve.
SWISS EGGS
Line a pie pan with thin slices of cheese. Break in 6 eggs,
make a sauce of mustard, pepper, salt and cream and pour over
eggs. Bake till eggs set. Very good

EGGS BENEDICTINE
Split English muffin. Toast one side, slice of ham on top.
Poached egg on ham. Hollandaise sauce.

POACHED EGGS A LORLEANS
Lay slices smoked tongue on a round of toast, poached egg
on top. (Bearnaise Sauce.)

EGGS TIVOLI
Fry in butter, slices of homemade bread with centers removed.
Fill centers with poached eggs. Pour over cream sauce, sprinkle
with grated cheese. Bake brown. rt makes the bread soft and
nice to soak it in cream for 1 minute before dropping eggs;
instead of frying in butter for a change.

MONOGRAM BRAND IMPERIAL MUSTARD

EGGS

SOUPS

BALLARD'S SELF-RISING FLOU'R IS OBELISK WITH PURE, WHOLESOME
BAKING POWDER ADDED

SOUPS

GUMBO

Fry 2 chickens, cut up 1 quart of okra, 4 or 5 large tomatoes,
1 large onion and parsley to taste and fry. While still frying
pour in a pint or more of boiling water and let them all stew
until the bones can be picked out of the chickens; add 2 or 3
slices of cold ham cut fine, 1 teacup of cream and 1 of rice
boiled soft with cayenne and black pepper and butter to taste.
Simmer till ready to serve.

TOMATO SOUP WITHOUT MEAT

1 quart can of tomatoes, 2 heaping tablespoons of flour, I of butter,
1 tablespoon of salt, 1 of sugar, 1 pint of hot water.
Let tomatoes and water come to a boil. Rub flour, butter and
1 tablespoonful of tomato together. Stir into the boiling mixture
and season. Boil all together 15 minutes, rub through a sieve
and serve with toasted bread. This bread should first be cut in
thin slices, then buttered, cut into little squares, placed in a pan,
buttered side up, and browned in a quick oven.

POTATO SOUP

1 quart of milk, 6 large potatoes, 1 stalk of celery, 1 onion,
1 tablespoonful of butter.
Put milk to boil with onion and celery. Pare potatoes and
boil 30 minutes. Turn off the water, mash and beat very light.
Add boiling milk and butter; pepper and salt to taste. Rub
through a strainer and serve immediately. A cupful of whipped
cream added when in tureen is a great improvement. This soup
must not be allowed to stand, even if kept hot.

MONOGRAM BRAND TOMATO CATSUP

SOUPS

BALLARD'S FLOUR IS BETTER

SOUP

(For One Plate of Soup)

1 egg, 1 teaspoon of flour, 1 teaspoon of grated cheese. bouillon.
Mix the egg, the flour and the cheese. When well mixed or
stirred throw the mixture into the boiling bouillon and let cook
about three minutes, stirring continually with a spoon. Pour
into a soup plate and add a little grated cheese to taste.

ONION SOUP

(Ex-President Taft's Favorite Soup)

6 potatoes, 6 slices of bacon, 6 onions, 1/ cups of cream,
Enough flour to thicken.
Cut bacon and onions in small pieces and fry until brown.
Slice potatoes. Put layer of bacon and onions, then layer of
sliced potatoes until pan is about half full. Cover with water
and boil until done. Add about 1 Y2 cups of cream and enough
flour to thicken. Season with salt and pepper. This will serve
about six people.

BEETROOT SOUP
(For Five or Six People)
2 large beetroots, the outside pieces of 1 head of celery, 2 ounces
flour, 2 ounces butter, 2 pints stock or water, I pint milk,
cayenne pepper and salt, a little lettuce.
Wash and dry lettuce, shred it and put it into the soup
tureen before heating it. Peel and slice the raw beetroots and
chop the celery. Heat butter in a saucepan, add the flour. Stir
well and when this is boiling, but not browned, add stock by
degrees, boiling up between each addition. Add vegetables and
seasoning, cook for half an hour, no longer, or the color will be
spoiled. Strain through a sieve (do not force any vegetables
through). Add the milk and reheat. Serve when hot.

MONOGRAM BRAND YORKSHIRE RELISH

SOUPS 25

26 SOUPS

POULTRY

BALLARD'S SELF-RISING FLOUR SAVES 3.00 TO 5.00 FOR BAKING
POWDER

POULTRY

CHICKEN A LA KING

Breast of 1 boiled hen cut in blocks, 1 green pepper and
1 pimento cut up and cooked till tender, 1 small can mushrooms,
1 can truffles sliced. Add all this to the cream sauce and serve
on toast, smoking hot.
Cream Sauce.-One tablespoon butter blended with 1 table-
spoon of flour and melted in a double boiler. Add to this
gradually 1 quart of cream, pepper and salt to taste; a little
onion juice may be added if desired.

CREME DE VOLAISLE
Boil a chicken, pick the meat from the bones and grind. To
3 cups of ground chicken add half a can of champignons, grind
together, mix with 1 cup of cream sauce, add 3 eggs, 1 at a time,
beating as for cake. Beat in 1 full tablepsoon of butter, season
with chopped parsley, a very little onion, cayenne, pepper and salt.
Put in greased mold and steam 112 hours. Serve hot with cream
sauce, to which the remaining half can of champignons should
be added.
CHICKEN CUTLETS
Cook a chicken thoroughly done, mince the meat and season
with pepper and salt. Dissolve some gelatine in the water and
stir the chicken into it. Pour in a dish to congeal, then slice in
squares, roll in egg and crumbs and fry.

BRUNSWICK STEW
1 chicken, 3 cans tomatoes, 2 cans corn, 1 quart of mashed Irish
potatoes, 1/2 dozen medium-sized onions, 1/4 or /2 pound butter,
red pepper to taste.
This stew should be cooked 8 hours. When done it should
be a paste, to be eaten with a fork. The corn and mashed potatoes
should be added to the stew 1 hour before it is done, as they
stick very readily and are apt to scorch. Remove all bones before
serving.
MONOGRAM BRAND SWEET RELISH

28 POULTRY

OBELISK FLOUR IS MADE FROM THE CREAM OF THE WHEAT

FISH

SALMON LOAF

To the beaten yolks of 2 eggs add 1 cup of sweet milk and 1
cup of bread crumbs. Pick the bones and skin from 1 can of
pink salmon and stir into the above mixture with juice of iA
lemon. To this add the stiffly beaten whites of 3 eggs and butter
about the size of an egg, after melting it. Season well with pepper
and salt, pour in a well-greased mold and steam 2 hours. For the
sauce take the remaining yolk of egg and beat light together
with 1 cup of milk and the saved juice from the can of salmon,
1 tablespoon of butter, 1 tablespoon of flour and boil till thick,
adding, when done, the juice of remaining half of lemon. Place
the loaf in a platter, pour the sauce around it and serve steaming
hot. This makes a delicious and beautiful dish if garnished with
an outer row of sliced lemon and parsley.

SALMON LOAF

Pick up the salmon from a pound can; rub with 2 tablespoon-
fuls of butter, 2 eggs well beaten and half a cup of bread crumbs,
a fourth of a cup of cream, a half a tablespoonful of minced pars-
ley; cayenne pepper and salt to taste. Mix thoroughly, put into
mold and steam three-quarters of an hour.

TUNA FISH A LA KING

Put 4 tablespoons butter in chafing dish or double boiler and
add a finely chopped green pepper. Cook until tender, but not
brown. Stir in 2 tablespoons flour and when mixed add 1 cup
milk. When boiling add 1 can tuna fish broken in pieces and
2 hard boiled eggs, chopped fine. Serve on toast garnished with
parsley.
MONOGRAM BRAND CATSUPS (Hot)

FISH

BALLARD'S SELF-RISING FLOUR IS OBELISK WITH PURE. WHOLESOME
BAKING POWDER ADDED

BAKED FISH

Bake a fish weighing 4 or 5 pounds, making a dressing as
you would for turkey. Stuff fish and place in baking pan. Use
plenty of salt and pepper and sprinkle a little flour on top of
fish, adding water to keep from sticking. On top of the stove
in a stewpan make sauce of 1 can tomatoes, 1 onion, celery and
parsley. Pour over fish before serving.

BAKED HALIBUT

Have fish cut in a slice 2 to 3 inches thick. Place in baking
pan and cover with one-third of a cup of butter, 1 small carrot
cut in dice, 1 small onion sliced, 1 tablespoon chopped celery, 1/2
cup stewed tomatoes, 1 slice lemon and small piece of parsley, 6
peppercorns, small piece of bay leaf and salt to taste. Add just
enough water to keep bottom of pan from burning. Bake 12 hour,
basting every five minutes.

SIMPLE WA