4; 
American Agriculturist, December 22, 1923 
A Special Page for the Farm Cook 
Standard Measures and Some Holiday and Everyday Recipes 
POST THIS IN YOUR KITCHEN 
W E are getting to be better cooks. 
Although there are housewives whose 
skill in the kitchen can not be matched by any 
foreign chef, on the whole there has been con¬ 
siderable truth in the charge that many 
American women gave their families monoton¬ 
ous, badly planned meals. And that did not 
mean they skimped on work—on the contrary, 
they spent exhausting horns over the hot stove. 
| Someone has said that there has been more 
progress in the knowledge of nutrition in the 
last ten years than in the entire century before. 
And one of the most important forward steps 
is the adoption of standard measurements and 
their accurate use by home cooks. We no 
longer admire the woman who trusts a “sixth 
sense” to add “a pinch” here, a “handful” 
there and something else “to taste.” She 
has given way to the housewife who uses a 
table of exact measures and who mixes her 
cake with no guesswork but sure, scientific 
accuracy. 
So in undertaking any cooking, the first 
principle is—Yes, perfect cleanliness of course, 
but after that accuracy in measuring ingre¬ 
dients. For the use of the farm housewife 
who wants a simple table which she can apply 
to small bakings or large, the picnic supper, 
or the big family gathering, we suggest the 
following measures and weights as thoroughly 
dependable in translating general “old-fash¬ 
ioned” terms into concrete, modern ones: 
1 heaping teaspoon—3 level teaspoons. 
1 rounding teaspoon—2 level teaspoons. 
3 level teaspoons—1 tablespoon. 
16 tablespoons—1 cup or 1 gill. 
1 cup—34 pint. 
1 pint liquid—1 pound. 
2 tablespoons fat — 1 ounce. 
1 cup butter—34 pound. 
Butter size of a walnut—1 tablespoon or 34 
ounce. 
Butter size of an egg—2 tablespoons or 1 
ounce. 
4 cups flour—1-quart or 1 pound. 
3 cups cornmeal—1 pound. 
2 cups granulated sugar—1 pound. 
1 pint finely chopped meat—1 pound. 
3 level teaspoons ground spice—34 ounce. 
1 tablespoon mustard—34 ounce. 
1 pound almonds — 334 cups. 
1 pound dried apricots—3 cups. 
1 pound navy beans (dried )—234 cups. 
1 bunch celery (diced)—1 cup. 
3 ounces cheese (American)—1 cup grated. 
1 ounce chocolate—1 square or 4 tablespoons. 
4 ounces cocoa—1 cup, or 1 tablespoon— 
34 ounce. 
1 pound cornstarch—3 cups. 
34 pound cream (light)—1 cup. 
1 pound milk—1 cup. 
1 pound graham flour—4 cups. 
1 pound hominy — 4 cups. 
4 pounds macaroni (dry)—4 cups. 
and one-fourth cupful of grated cheese. Stir 
until cheese is melted. Poach four eggs in 
salted water, arranged each on buttered toast, 
pour over them the cream sauce and serve. 
Cheese Desert 
Mix together three-fourths of a cup of rich 
milk, and one and one-fourth cups grated cheese 
and heat carefully, stirring all the while until 
cheese is melted. Remove from fire, add a 
pinch of salt and when slightly cool, the yolks of 
three eggs. Have ready a small pie dish lined 
with a very thin biscuit dough, fill with the egg 
and cheese mixture, grate a very little nutmeg 
over the top and bake in a moderate oven until 
set. Serve cold with jelly or preserves. 
Rice Croquettes, Cheese Sauce 
Soak one-half cup of rice overnight in cold 
water to cover, drain, add one-half cup of 
boiling water and cook in double boiler until 
rice has absorbed water. Then add one and 
one-half cups of milk and cook until rice has 
absorbed milk. Add one-fourth cup of cream, 
two tablespoons of chopped canned pimentoes, 
one-half teaspoon of salt. Spread on a plate 
to cool. Shape, dip in crumbs, egg and crumbs. 
Fry in deep fat. Pile on a serving dish and 
pour around cheese sauce. Melt three table¬ 
spoons of butter, add three tablespoons of 
flour, stir until well blended, then pour on 
gradually while stirring constantly one and 
one-half cups of milk. Bring to the boiling 
point. Add one half teaspoon of salt and one 
cup of mild cheese grated or cut in small cubes. 
Cheese Puff's 
Put two tablespoons of butter in a saucepan, 
pour over it a cup of boiling water. In a bowl 
mix one-half cup of grated cheese, one-half 
cup of flour, a little salt. When blended add 
to the hot water, stir until smooth and boil 
very slowly for five minutes. 
When nearly cool add two unbeaten eggs, 
one at a time and beat steadily for fifteen 
minutes. Drop with a small spoon on buttered 
pans, and bake slowly for twenty minutes.— 
Mrs. R. C. De Lyne. 
A VARIETY OF CHEESE 
DISHES 
C HEESE dishes make a good substitute for 
meat, as cheese contains a great deal of 
nourishment. If one lives in the country it is 
sometimes hard to have fresh meat every day. 
Cheese can be kept several days and there are 
a great many ways in which it can be prepared. 
Cheese Pudding 
Take one cup finely chopped cheese, one 
cup bread crumbs, one cup milk, one egg, one 
tablespoon of butter, one half teaspoon of salt 
and dry mustard and a dash of cayenne. Ar¬ 
range the cheese and bread crumbs in a baking 
dish in alternate layers. Beat the egg and add 
to the milk with the seasoning and pour over 
the top; add some little pats of butter and let 
the dish stand for fifteen minutes to soften the 
bread. Bake in a good oven until the top is 
firm like custard, about fifteen minutes. 
Serve hot. 
Cheese Scrambled 
Melt one-half pound of cheese in a frying 
pan. When soft add one cup of thick sweet 
cream, a pinch of salt and a dash of pepper. 
Mix thoroughly, then break into the mixture 
six eggs and cover for a few minutes until the 
whites begin to set. Remove the cover and 
stir vigorously until the yokes of the eggs are 
cooked without being hard. Pour out at once 
on buttered strips of toast or on crackers 
I which have been heated and buttered. 
Poached Eggs with Cheese 
Melt two tablespoons of butter, add two 
tablespoons of flour, stir until smooth; add one 
cup of milk and stir over the fire until thick. 
Add one-half teaspoon of salt, dash of pepper 
MAKE YOUR OWN COOK 
BOOK 
A FEW years ago I made a home cook book 
which has been the admiration of many of 
my friends. Thinking that it might help 
others as well as myself, I am sending a descrip¬ 
tion of it. 
I purchased at a book store a blank book 
twelve by seven inches. On the outside I glued 
colored illustrations of oranges to brighten the 
dark cover. 
Next I divided the book into different parts, 
each part devoted to its own particular use, such 
as cakes, cookies, pies, breads, meats, pickles, 
salads, deserts, canning of vegetables, meats 
and fruit and one for miscellaneous recipes. 
Each part was indexed in the back of the book. 
The section devoted to cakes will serve as 
an illustration of how I arranged the rest. 
From an advertisement of cake flour, I cut 
colored pictures of chocolate, yellow, marble. 
Lady Baltimore, sponge, nut and white cakes. 
Under each of these pictures were recipes from 
my grandmother, mother and friends, and all 
others that were found good. The colored 
illustrations show how the finished product 
should look, assist in suggesting variety and 
are a real aid to a beginner. 
I collected cook books sent out by various 
firms for advertising their goods and sent to 
the Government for books on canning and 
other food subjects. The recipes and sugges¬ 
tions I wished to keep I cut out and put in 
my cook book. 
It is hardly possible to realize what an in¬ 
centive a few colored pictures are when cook¬ 
ing; yet somehow they stir me to do my best, 
and I will never be quite content until I can 
equal those before me. I know my book has 
made me a better cook.— Edna Augsburg. 
molasses taffy, pull it as thin as possible, and 
cut into inch or two inch strips. Have ready 
some melted chocolate. Dip the chips care¬ 
fully into the chocolate and when well coated 
dry on waxed paper or buttered plates. 
Maple Creams.—Boil 2 cups maple sugar 
and 1 cup water, without stirring, till it reaches 
the soft ball stage. Add 1 teaspoon butter and 
stir till the mass is thick and waxy. Form into 
balls and enclose each ball between 2 walnut 
halves. 
Peanut Blocks.—2 cups molasses, 1 cup 
brown sugar, 1 tablespoon each butter and 
vinegar. Cook till it threads readily and pour 
into buttered tins, spread generously with 
peanuts. When nearly cool cut into blocks 
with a thin sharp knife. 
French Bonbons.—Make a foundation 
fondant using whites of 2 eggs and an equal 
quantity of water, mixing stiff with confec¬ 
tioner’s sugar. Take out a part of this, flavor 
with almond extract, form into balls and press 
a large whole nutmeat firmly into the top of 
each bonbon. 
Neapolitan Bonbons.—Take three equal 
quantities of fondant. Color one part pink 
with fruit coloring, flavor with rose, and roll 
flat and quite thin. To the second part add 
enough melted chocolate to color it well, flavor 
with vanilla, roll exactly like the first piece and 
lay it on top. Leave the third part white, flavor 
with lemon, roll like the others, lay it on them, 
and roll the pile lightly to make them adhere 
firmly. Cut into any shape desired, being care¬ 
ful always to cut entirely through the stack so 
that all three colors will show. 
Fruit Surprises.—Have ready some large 
seeded raisins and a quantity of chopped figs 
and dates. These should be cut very coarsely, 
however, so that the pieces will be large. En¬ 
close each piece in a roll of fondant and dip 
a few into melted chocolate for added variety. 
Superior Wintergreen.—To a portion of 
plain fondant add pink fruit coloring to make 
a pretty pink, flavor with wintergreen, form 
into balls and dry on waxed paper. 
After Dinner Mints.—Leave a quantity of 
fondant white, flavor with peppermint, form 
into small balls, and flatten lightly by pressing 
with some small article with a pattern on the 
bottom like an individual glass salt dish. If 
peppermint oil is used be careful not to put in 
too much.— Mrs. E. M. Anderson. 
UNUSUAL HOLIDAY CANDY 
Glace Walnuts.—2 cups confectioner’s 
sugar, 1 cup water, 1 tablespoon vinegar. 
Boil till mixture hardens in cold water. Move 
to back of stove and drop in walnuts piece by 
piece. As soon as nuts are well covered, pour 
on buttered plates to cool. 
Marshmallow Fudge.—2 cups sugar, 34 cup 
cream, 1 square chocolate, 1 tablespoon butter. 
Boil ten minutes. Add 34 lb. marshmallows 
and stir till partly dissolved. Spread another 
34 lb. marshmallows on buttered pans, pour the 
hot fudge over them and when partly cool cut 
into squares. 
Chocolate Chips.—Make a plain pulled 
DO YOU KNOW THAT — 
Fruit stains can be removed from table 
linen by rubbing with camphor, before you 
wet them in water. 
If brushing will not remove mud stains from 
garments, rub with a slice of raw potato. 
Run berries for jams through the food chop¬ 
per. They will cook more quickly and be 
smoother.— Ida A. Brown. 
Have the youngsters the bug-hunting craze? 
The state collect at Ithaca has a free bulletin 
telling about hunting and preserving insects. 
It is Eo9. 
A glass of water apiece before breakfast for 
all members of the family will do a lot toward 
keeping their systems in good working order. 
To preserve the decorations or gold borders 
on fine china, use a mild soap and wash one 
piece at a time. 
Never use your angel food pan for anything 
else, not even to bake another kind of a cake. 
It will cause the angel food to stick and tear. 
Patent leather and kid shoes can be kept 
soft and nice if they are rubbed once a week 
with glycerine, vaseline or castor oil. 
When making lemon pies, slice one banana 
crosswise and add it to the filling. Then 
complete the pie as usual. 
Grease spots on suede shoes will disappear 
if they are rubbed well with a cloth dipped in 
glycerine. 
In making aprons, I put the pockets on the 
inside. That is, I put the patch pocket on 
the wrong side and make a diagonal hole 
through to the front. Then the pocket can 
not catch on nails, door knobs or any other 
projection. 
The Broad Highway 
{Continued from page f29) 
suddenly rose, and, crossing to the forge, took 
thence a glowing coal with the tongs. All at 
once I saw Prue’s hand was trembling, and the 
spill was dropped or ever my tobacco was well 
alight; then she turned swiftly away, and 
began replacing the plates and knives and 
forks in her basket. 
{To be continuedl) 
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As a special introductory offer, we will 
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| Always Take 
iascaraJlquinine 
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Relieves 
COLD IN 24 HOURS 
LA GRIPPE IN 3 DAYS 
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Keep Your Skin 
Fresh and Yound 
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An Unusual Offer!— 
9 
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Sailings Twice Weekly 
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