2 cups sugar2 tablespoons vinegar1 teaspoon lemon extract1 teaspoon cream of tartar
Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add flavoring; turn out quickly on buttered plates. When cool enough to handle, pull until white, and cut into pieces.
2 cups sugar2 tablespoons water2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.
3 cups brown sugar1/2 cup molasses1/4 cup water1/4 cup vinegar4 tablespoons butter1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and cook 3 minutes. Add vanilla and cool on buttered pans and break into pieces.
2 cups molasses1 cup brown sugar1 cup cream or milk1/4 pound unsweetened chocolate4 tablespoons butter
Put all ingredients into kettle. Boil until it hardens in cold water; add 1 teaspoon vanilla and turn into greased tins. When nearly cold, cut into small squares.
2 cups confectioner's sugarwhite of 1 egg1 teaspoon vanilla extract2 teaspoons cold waterwalnuts or other nuts
Mix sugar, unbeaten egg white, vanilla and water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.
Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.
2 cups chopped roasted nuts3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.
1-1/2 cups sugar or maple syrup1 tablespoon butter3 tablespoons water3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long thread; pour this on corn and if desired shape into balls.
1 cup molasses2 cups brown sugar1 cup water3 tablespoons vinegar3 tablespoons butter
Put molasses, sugar, water and vinegar into saucepan and stir; boil until very brittle when dropped into cold water; add butter and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Pull into oblong strips and cut with scissors.
3 cups sugar1 cup milk or cream4 or 5 tablespoon's cocoa or 2 ounces unsweetened chocolate1 tablespoon butter1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.
2 cups light brown sugar1/3 cup milk or cream1 tablespoon butter3/4 cup chopped nuts1 teaspoon vanilla extract
Put sugar, milk and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; beat until thick and pour into greased tins.
4 tablespoons confectioner's sugar2 tablespoons boiling water4 tablespoons cocoa1/2 teaspoon vanilla extract
Mix sugar and water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll into ball. Dust a plate with sugar, and lay balls on to dry about 2 hours; then roll in finely chopped nuts.
Wash, dry and stone fruit; cut almost in half and fill with a half marshmallow or blanched almond, or chopped nuts and raisins and roll in sugar.
1 tablespoon butter3/4 cup milk2 cups sugar1/2 cup grated fresh cocoanut1/2 teaspoon vanilla extract
Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.
For Chocolate Cocoanut Cream Candy add 3 ounces unsweetened chocolate to other ingredients before boiling.
2 cups sugar1/2 cup waterlemon or vanilla extract1 cup hickory nut meats
Boil sugar and water, without stirring, until thick enough to spin a thread; place saucepan in cold water; add flavoring and stir quickly until white; stir in nuts; turn into buttered tin; when cold cut into squares.
1 cup stoned dates1/2 cup peanut butter1 teaspoon salt1/4 cup confectioner's sugar
Wash and dry dates; put through food chopper; add peanut butter and salt. Mix and roll into small balls; then cover with sugar. Lay on plate to dry.
Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated olive oil or butter in pan on top of stove stirring continually. Take from fire when very light brown, as they continue to color after removing from pan. Drain well on brown paper and sprinkle with salt.
The Fireless Cooker has become an important factor in the home. The principle employed is the preservation of heat by the use of non-conducting materials. The device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat, with spaces or wells for the insertion of stone or metal discs or radiators and vessels containing food to be cooked.
Among the advantages of this method are: the improvement in flavor by slower cooking with little opportunity for evaporation; improved appearance of food that is subject to shrinkage when cooked by ordinary methods; saving in labor, as the cooking practically takes care of itself. Dinner may be prepared in the morning, placed in the cooker, and without further attention be ready to serve at any time after 3 or 4 hours. While the time required for cooking is longer than in the usual methods, the actual time consumed in preparation of a meal is considerably reduced.
Prepare food for cooking as usual. Place in special vessel, designed to fit into wells of Fireless Cooker, and heat on range or over gas flame until ordinary cooking temperature is reached. Put into cooker with one or more radiators which have been heated for 10 or 15 minutes over hot fire. For roasting, radiator should be hot enough to brown a pinch of flour immediately. Close cover, fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes.
For baking cake, apples, etc., proceed as for roasting. The time required for baking is slightly longer than that specified for regular ovens. For cake ordinarily baked in a moderate oven, heat radiators hot enough to brown a pinch of flour in half a minute.
The Fireless Cooker is especially convenient for the preparation of cereals, meats, vegetables and other dishes that are ordinarily boiled or roasted. Remember that foods should be thoroughly heated before putting into cooker.
Prepare cereal for cooking in double boiler as usual. Boil over fire for 5 minutes; place in larger vessel of boiling water in cooker and allow it to remain 4 or 5 hours or longer. If placed in cooker at night it should remain warm enough to serve for breakfast.
For recipes see "Boston Brown Bread," "Steamed Fig Pudding," "Poor Man's Pudding," "Christmas Plum Pudding," etc. Prepare and mix ingredients as directed. Put into greased molds and place in shallow pan of boiling water over very hot radiator in cooker. Fasten cover tight and cook for 5 to 6 hours.
Place ingredients in vessel; cover with cold water; bring to boil over free flame and boil 5 minutes. Fasten cover and transfer to cooker, using one hot radiator in bottom of well. Cook 3 or 4 hours and season when ready to serve.
For ingredients and special directions for preparing soups, see "Soups."
Prepare and season meat in usual way. Place in large dry vessel; put very hot radiator in bottom of cooker well; place vessel containing roast on radiator, and place another very hot radiator on top. Close cooker and fasten. Allow it to remain about one-half hour per pound of meat.
The roast may be browned in a very hot oven before putting into cooker or just before serving.
Prepare meat for cooking as usual, searing in frying pan if desired brown. Place in large vessel and cover or partly cover with boiling water, boiling with cover fastened tight for 10 or 15 minutes over free flame. Transfer to cooker, using one hot radiator underneath. Cook 2 or 3 hours, season and serve.
Prepare vegetables as usual. Place in vessel with small quantity of boiling water. As there is little evaporation in fireless cookers, allowance does not have to be made for loss by evaporation. Boil over free flame for 5 to 10 minutes. Transfer to cooker, using one radiator in bottom of well. Cook 3 or 4 hours, remove from cooker, season and serve.
Always prepare food for the sick in the most careful and attractive manner. In sickness the senses are unusually acute and far more susceptible to carelessness and mistakes in the preparation and serving of food than in health.
2 tablespoons pearl barley2 quarts cold water
Wash barley, soak several hours in cold water and boil gently in same water for 2 hours; or put into double boiler and cook for 4 hours or until reduced one-half. Lemon juice and sugar or salt to taste may be added if desired.
Peel a very ripe pineapple, cut into small pieces and put through fruit press or potato ricer to extract all juice. Strain and serve with cracked ice.
1 egg whitejuice of 1 orangesugar
Add orange juice sweetened to taste to egg white and beat well. Chill on ice and serve cold.
1 pound lean beef1 cup cold water
Cut beef up into small pieces or put through meat chopper. Put into fruit jar; add water and allow to stand 15 to 20 minutes to draw out the juice. Place on trivet or rack in pan of cold water; heat very slowly for about 2 hours. The water must not boil. Season, strain, cool and remove fat. Beef tea may be served hot or cold.
Scrape meat with sharp knife from lean beef cut from round until nothing but connective tissue is left. Form into small balls and broil slowly for about 2 minutes. Season and serve. For sandwiches do not cook but spread between thin slices of bread and season.
2 cups scalded milk4 egg yolks1/4 cup sugar2 tablespoons granulated gelatine1/4 cup cold water1 teaspoon vanilla extract1 pint cream
Pour scalded milk very slowly over egg yolks and sugar which have been mixed together. Cook slowly in double boiler until thick and smooth. Pour over gelatine which has been soaking in 1/4 cup of water. Chill, add vanilla and beat with egg whip until thick. Add the cream which has been whipped and chill in molds.
2 cups gluten flour3 teaspoons Royal Baking Powder1 egg1 tablespoon butter2 cups milk
Sift together flour and baking powder; add beaten egg and melted butter to milk and add, Mix well and bake in greased muffin tins in moderate oven about 35 minutes.
In addition to the foregoing, many of the soups, broths, jellies, ices and plain drop cakes found in the preceding pages are suitable for invalids and convalescents.
(Material adapted from U. S. Food Administration and N. Y. State Department of Agriculture.)
Test all jars for leakage before using. To do this, fill with water, put on rubber and cover, seal and invert.
Sterilize all utensils, jars, covers, etc., by covering with cold water, and boil for 10 minutes. Use only new rubbers and dip in boiling water just before using.
Use a wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean.
Invert all jars after filling and sealing.
Fruit should be sound, firm and not overripe. All fruit should be carefully prepared.
Clean fruit, clean hands, clean utensils, and a clean kitchen free from flies, are essential for safety and success.
Keep products in a cool place. Avoid freezing in winter.
Canning is the operation of preparing sterilized food so that it will keep indefinitely.
The custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit. Sugar is not necessary for its preservation. Success depends upon thorough sterilization—that is, killing the organisms which cause food to spoil, and then sealing carefully to prevent their entrance. Fruit may be canned in water, in fruit juice and in syrup.
The only difference between preserving and canning fruit is that sugar is always used in preserving, while in canning it is used in smaller quantity or not at all. In preserving the old rule of equal weights of sugar and fruit may be followed.
By this method which is generally used, for preserves, jams and marmalades, food is completely cooked and poured boiling hot into sterilized jars.
Prepare fruit, which may or may not be peeled, and cut into pieces depending on the variety. Blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water. Cook slowly in as little water as possible or in fruit juice or fruit syrup until done. Fill the sterilized jars, seal and invert.
By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.
Pare fruit if desired or blanch or scald in boiling water a small quantity of the fruit at a time. (See time table.) Do not blanch cherries, sour cherries excepted, berries or plums.
Chill outside of the blanched fruit by immersing it for a few minutes in a vessel of cold water. Remove skin from such fruits as peaches.
Pack firmly in clean, tested jars to within one-half inch of top.
Fill jars to within 1/4 inch of top with boiling water, fruit juice, or syrup.
Place a new rubber on each jar, adjust cover and partly seal.
Place jars on false bottom of water bath and sterilize for required time. (See time-table.) If the hot-water bath is used, jars should be immersed in sufficient boiling water to cover tops to depth of about 1 inch. Do not begin to time the sterilizing until water boils. Keep water boiling during sterilizing period.
Remove jars from sterilizer. Seal them and invert to cool. Avoid a draft on jars, but cool as rapidly as possible.
Wash and label jars. Wrap in paper or store in a dark place to prevent loss of color of red fruit.
Vegetables may also be canned by this method.
Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation.
Thin syrup—1 part sugar to 2 parts water for sweet fruits.
Medium Syrup—1 part sugar to 1 part water for berries and medium sweet fruits.
Thick Syrup—2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is dissolved, then boil 2 or 3 minutes.
Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip them quickly into cold water and slip off skins. Cut peaches in halves, and remove stones. Have ready a syrup made by boiling sugar and water together until sugar has dissolved, using 1/2 to 3/4 cup sugar to each cup water. Allow about 1 cup syrup for each quart jar of peaches. Put in 1 cracked peach pit for every quart of syrup.
Can-cooked Method.—Pack peaches in overlapping layers with rounded side uppermost and blossom end facing glass. Fill each jar with hot syrup and adjust rubber, cover and upper clamp, thus partly sealing jar. Place jars on a rack in hot water to cover tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, seal and invert to cool.
Open-kettle Method.—Cook peaches in syrup until tender; then with sterilized spoon slip them carefully into sterilized jar; fill jar to overflowing with syrup. Adjust rubber, cover, seal immediately, and invert to cool.
Wash. Cherries should be pitted before being canned in order to conserve space. Can sweet cherries as berries. Blanch sour cherries 1/2 minute, in boiling water. Dip in cold water; drain and pack closely into hot sterilized jars. Cover with boiling water or boiling medium syrup. Loosely seal. Sterilize 16 minutes in boiling water bath. Remove jars at once, tighten covers, invert to test seal and cool.
Wash and peel fruit and follow directions for canned peaches.
Blackberries, blueberries, huckleberries, raspberries, loganberries, gooseberries and strawberries should be canned as soon as possible after picking. Hull or stem; place in strainer and wash by lifting up and down in pan of cold water.
Pack into hot sterilized glass jars, using care not to crush fruit. To insure a close pack, put a 2 or 3 inch layer of berries on the bottom of jar and press down gently with spoon. Continue in this manner until jar is filled. Boiling water or boiling thin or medium syrup should be poured over the fruit at once. Loosely seal. Sterilize 16 minutes in boiling water. Remove jars, tighten covers, invert to test seal and cool.
Asparagus for canning must be fresh and tender. Select tips of uniform size and maturity and wash. Cut into lengths according to containers to be used. Scrape off scales, tough outer skins and hard ends and tie in bundles large enough for one jar.
Immerse the lower ends in boiling water and leave them immersed for 5 minutes, then the entire stalks, leaving them in 1 to 3 minutes longer.
Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt and cover with boiling water. Loosely seal, sterilize two hours in boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool.
Green String Beans and Wax Beans.—The beans should be tender and fresh, and graded according to size and washed. Leave whole or break in uniform pieces. Blanch 5 to 10 minutes until the pod will bend without breaking. Cold dip, drain well and pack into hot jars. Add salt and cover with boiling water. Loosely seal and sterilize two hours in boiling water. Remove when time is up, tighten covers, and invert to test seal.
Make careful selection of tender, juicy sweet corn, at best stage for table use. Can as soon as possible after gathering. Remove husks and silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from cob but not too close. Pack at once into hot sterilized jars. As corn swells during sterilization, leave space of 1 inch at top. Add salt and cover with boiling water. Be sure that water penetrates through corn to the bottom of jar. Loosely seal and sterilize three hours in boiling water. Remove when time is up, tighten covers, invert to test seal and cool.
Jams are usually made with small fruits or with chopped large fruits. Cook slowly with an equal weight of sugar until thick; put into sterilized tumblers or jars and seal.
Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars.
Blackberry, gooseberry or other berry jam may be made in this way.
4 pounds plums1 cup seeded raisins2 orangessugarjuice of 1 lemon1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick like jam, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.
3 lbs. white sugar5 lbs. ripe currants1 tablespoon cinnamon1 tablespoon nutmeg1 tablespoon cloves1 tablespoon allspice1/2 pint vinegar
Boil currants one hour, then add sugar, spices and one-half pint vinegar, boil one-half hour longer. Pour into jars and store.
Heat and mash fruit until juice runs readily. If fruit is not entirely broken up rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain thoroughly but do not squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants less than other fruits); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.
2 pounds brown sugar2 cups vinegar1 ounce stick cinnamon1/2 ounce whole cloves4 quarts peaches
Boil sugar, vinegar and spices 20 minutes. Dip peaches quickly in hot water; then rub off the fuzz with a cloth. Place a few peaches at a time in syrup and cook until tender. Pack into sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Put on sterilized covers and seal jars immediately.
1 quart small white onions1 quart small cucumbers2 heads cauliflower3 green peppers1 quart vinegar6 tablespoons mustard3 tablespoons flour1 cup sugar1 tablespoon turmeric
Peel onions and add cucumbers, cauliflower cut into small pieces, and sliced peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, and drain again. Boil vinegar in kettle and add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
1/2 peck green tomatoes4 onions4 green peppers1 cup salt1/2 cup white mustard seed2 teaspoons pepper3 teaspoons cinnamon3 teaspoons allspice3 teaspoons cloves2 quarts vinegar1 pound brown sugar
Chop tomatoes, onions and peppers; cover with salt and allow to stand over night. Drain, and add to vinegar, spices and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars.
12 medium-sized ripe tomatoes1 red pepper1 onion2 cups vinegar1/3 cup sugar2 tablespoons salt2 teaspoons cloves2 teaspoons cinnamon2 teaspoons allspice2 teaspoons nutmeg
Peel and slice tomatoes; add chopped pepper and onion; put into kettle with remaining ingredients. Cook slowly for 2-1/2 hours. Seal in sterilized jars.
4 quarts tomatoes (strained)6 tablespoons salt3 tablespoons black pepper1 tablespoon cloves2 tablespoons cinnamon2 tablespoons allspice1-1/2 pints vinegar
Put all together in kettle and boil down one-half. Pour into sterilized jars.
Housekeepers who have always used Royal Baking Powder with utmost satisfaction are sometimes misled into experimenting with baking powders containing questionable ingredients.
No real economy is thus accomplished—in fact, the use of an unwholesome, undependable baking powder often produces a bitter taste in the food which makes it unappetizing and sometimes inedible, to say nothing of the injurious effect produced upon the digestive system.
Royal Baking Powder is most economical. Its well-known dependability makes baking success simpler and surer, thus preventing loss of eggs, flour, butter and other ingredients. Only the best materials are used in its production—pure cream of tartar and tartaric acid, derived from grapes, bicarbonate of soda and corn starch, all scientifically blended and perfectly balanced. The best is always the most economical.
To insure food that is always delicious, wholesome and appetizing, insist on using Royal Baking Powder which is made from Cream of Tartar, derived from grapes.
has been the motto for fifty years in millions of homes where good food is recognized as the first essential of good health and where pride is taken in good baking.
One of the distinctive qualities of food baked with Royal Baking Powder iswholesomeness.
This is health insurance of such vital importance that millions of women bake at home just to be sure that Royal Baking Powder is used.
Remember the adage—
"Bake it with Royal and be sure."