THE HENDERSON COOK BOOK 1914 THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Mary Dawson C641.5 H496f 1914 /-7 Of, /•■• ? — — — * THE HENDERSON COOK BOOK SECOND EDITION Here's to the Home — a man's kingdom, a child's paradise and a woman's world Compiled by the Ladies' Aid Society of the First Baptist Church Henderson, North Carolina 1914 COMMERCIAL PRINTING COMPANY, RALEIGH, N. C. WEIGHTS AND MEASURES Four tablespoonfuls 1 gill 12 tablespoonfuls dry material 1 cup 16 tablespoonfuls liquid material 1 cup 1 cup liquid material 2 gills 1 heaping tablespoonful sugar 1 oz. 1 heaping tablespoonful butter 2 oz. 2 rounded tablespoonfuls flour 1 oz. 1 cup butter or sugar % lb. 2 cups flour V-2 lb. 1 pint butter 1 lb. 1 pint sugar 1 lb. 1 quart flour 1 lb. AN OUNCE Housekeepers are often confused by the mingling of weights and measures in a recipe, therefore an accurate schedule is a good thing to have around : An ounce of granulated sugar equals two level table- spoonfuls. An ounce of flour, four level tablespoonfuls. An ounce of butter, two level teaspoonfuls. An ounce of ground coffee, five level tablespoonfuls. An ounce of cornstarch, three level tablespoonfuls. An ounce of thyme, eight level tablespoonfuls. An ounce of grated chocolate, three level tablespoonfuls. An ounce of pepper, four level tablespoonfuls. An ounce of salt, two level tablespoonfuls. An ounce of mustard, four level tablespoonfuls. An ounce of cloves, four level tablespoonfuls. An ounce of cinnamon, four and a half level tablespoonfuls. An ounce of mace, four level tablespoonfuls. An ounce of curry, four level tablespoonfuls. An ounce of chopped 'suet, a fourth of a cupful. An ounce of olive oil, two tablespoonfuls. CONTENTS PAGE Weights and measures 2 Soups 5 Fish 12 Sauces for Fish 17 Oysters 18 Meats 21 Sauces and dressings for meats 31 Poultry and game . 33 Dressings and gravies 38 Vegetables 40 Entrees 50 Croquettes 50 Fritters 52 Sandwiches 55 Salads 61 Salad dressings 70 Toast 73 Eggs and omelets '. 75 Breads 79 -v Batter breads 86 £ Pastry 91 Pies 92 S Puddings 98 «- Sauces 104 <c Cakes 107 * Small cakes 117 H. Layer cakes 124 Icings and fillings 133 Desserts 138 O Frozen desserts 146 Cheese 155 Beverages 158 4 CONTENTS PAGE Cocktails 163 Candies 165 Preserves and jellies 174 Canned fruits and vegetables 180 Pickles and catsups 183 Miscellaneous 193 Food for the sick 1 194 Helps for housekeepers 197 Things you ought to know 199 Kitchen suggestions I 205 Housewifely advice 207 THE HENDERSON COOK BOOK SOUPS CLAM BOUILLON. Procure a hundred little necks in the shell, scrub and rinse thoroughly in cold water, put into a kettle with three quarts of hot water and cook until the shells open. Drain, strain the broth and return to the kettle, while you remove the clams from the shells and chop them fine. Add them to the hot broth, and season with three tablespoonf uls of butter ; salt, if necessary, and a little pepper. Cook ten minutes and serve in cups on plates with a little minced parsley, and a tablespoonful of whipped cream on top. Pass crackers or little cubes of toasted bread with them. Do not fill your dishes more than half full.

AI-modernized reading of the original text

THE HENDERSON COOK BOOK THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Mary Dawson C641.5 H496f /-7 Of, /•■• ? — — — * THE HENDERSON COOK BOOK SECOND EDITION Here's to the Home — a man's kingdom, a child's paradise and a woman's world Compiled by the Ladies' Aid Society of the First Baptist Church Henderson, North Carolina COMMERCIAL PRINTING COMPANY, RALEIGH, N. C. WEIGHTS AND MEASURES Four tablespoonfuls 1 gill 12 tablespoonfuls dry material 1 cup 16 tablespoonfuls liquid material 1 cup 1 cup liquid material 2 gills 1 heaping tablespoonful sugar 1 oz. 1 heaping tablespoonful butter 2 oz. 2 rounded tablespoonfuls flour 1 oz. 1 cup butter or sugar % lb. 2 cups flour V-2 lb. 1 pint butter 1 lb. 1 pint sugar 1 lb. 1 quart flour 1 lb. AN OUNCE Housekeepers are often confused by the mingling of weights and measures in a recipe, therefore an accurate schedule is a good thing to have around : An ounce of granulated sugar equals two level tablespoonfuls. An ounce of flour, four level tablespoonfuls. An ounce of butter, two level teaspoonfuls. An ounce of ground coffee, five level tablespoonfuls. An ounce of cornstarch, three level tablespoonfuls. An ounce of thyme, eight level tablespoonfuls. An ounce of grated chocolate, three level tablespoonfuls. An ounce of pepper, four level tablespoonfuls. An ounce of salt, two level tablespoonfuls. An ounce of mustard, four level tablespoonfuls. An ounce of cloves, four level tablespoonfuls. An ounce of cinnamon, four and a half level tablespoonfuls. An ounce of mace, four level tablespoonfuls. An ounce of curry, four level tablespoonfuls. An ounce of chopped 'suet, a fourth of a cupful. An ounce of olive oil, two tablespoonfuls. CONTENTS PAGE Weights and measures 2 Soups 5 Fish 12 Sauces for Fish 17 Oysters 18 Meats 21 Sauces and dressings for meats 31 Poultry and game . 33 Dressings and gravies 38 Vegetables 40 Entrees 50 Croquettes 50 Fritters 52 Sandwiches 55 Salads 61 Salad dressings 70 Toast 73 Eggs and omelets '. 75 Breads 79 -v Batter breads 86 £ Pastry 91 Pies 92 S Puddings 98 «- Sauces 104 <c Cakes 107 * Small cakes 117 H. Layer cakes 124 Icings and fillings 133 Desserts 138 O Frozen desserts 146 Cheese 155 Beverages 158 4 CONTENTS PAGE Cocktails 163 Candies 165 Preserves and jellies 174 Canned fruits and vegetables 180 Pickles and catsups 183 Miscellaneous 193 Food for the sick 1 194 Helps for housekeepers 197 Things you ought to know 199 Kitchen suggestions I 205 Housewifely advice 207 THE HENDERSON COOK BOOK CLAM BOUILLON. Procure a hundred little necks in the shell, scrub and rinse thoroughly in cold water, put into a kettle with three quarts of hot water and cook until the shells open. Drain, strain the broth and return to the kettle, while you remove the clams from the shells and chop them fine. Add them to the hot broth, and season with three tablespoonf uls of butter ; salt, if necessary, and a little pepper. Cook ten minutes and serve in cups on plates with a little minced parsley, and a tablespoonful of whipped cream on top. Pass crackers or little cubes of toasted bread with them. Do not fill your dishes more than half full.

The Henderson cook book