Wad atime) eeater etal nti Ya eG falc tyots al Evie ot et he Hal AMS eae Pee Be pdel cheettne he eRe Teemie eke efile eae ate tetted ene Aw ai he aint chabach eR chenas ch coated Seni acto eet eae wha Mahlon fend sili odetitintivsimtieethetclintl fetes

&

valhactt= DeSantis oh u <i fie ie Aw al ihe is a feet ialistie ie eS fe the

: series ¥ fr So dye wie - se Hat of

Sha SiTpn is y Ietietiene w fin feared fei B08 ey SH mince Rete olied whee inte Ae hei abate ee a's Frjeiebetetete aac iratawri a tetc wi rl RE Siete Tae Piola at patean taconite pen

ic llevinteiiia nn inetinicsheiindre tebe) ‘ i olintbedb Tieden helix ie ink edhe lic’ al cthet oertin i>

ret sites WH a> fila fewhivlindfe Un Sete catch

Aelia vibe Weipa Ce jel

Farag esos der tles wishin inate etelcdatna eet Hatem alintord nacht aapedferteelic! age = ie : i fastfood potas a: ete atetie? ints leila ticle ik Se lina aretieelianlette ale iwiedeel aijw ii inl el wlictie fe lie tet :

pe = fier eal ad : 1 ‘otha itr Aaebieiea bese is ‘ Se ars i coerrecereenancreiates eaeetied rye H A ofetia Te} ‘hile! By g sicbetoechens i riba sae intake inichctehaieteehet Hest i ciiedaviah ole yailelie'i wie jorinVelin} ete te 'elalet sialon iia ete shat sft =Aet ¢

era fi acm aoe elo Eee abo Fr r 4 w scm wef tite niee tie Hat},

poe teint InGot faeces vin tete eet eateeereees edd ete wg Koti ied ate a Bete bathe © aha eh ila Pi each he ” x at's ee "het ate agin Toe See es pe Bet efi ae be Die iw i te tan Falta Thar tat gg het Pe re ez ese hte Tsiereleiuteled * oat fyi ts aR EIR Peete ini Pen ee at aint ta an aed, dit dicaliedinaabetc dea Lica ediidieah as ae oe ait eke eet alae indice abd (urea erases vor be Petes i ibe am tc Wether ipa Raat itis het ied Poet eran dene mae te Lat vie AE beter tw gt He Kod vietateste 3 ots tests i Fete “ip Wie ibaa : é Sait ner sine? inate Haw arta a ee Fhe oA he e Ee Mae Ce al ge Te BR ae ate ate ah ig ian ast»

" ; aa A = eas oo Se et geet

: a wf wa Ase oe Slt Sateen ae Mad icin choi r coticteteteinetataie® es se eked PARES ;

a rete foals hv enfant de eka Stree low dps ioe Pe acti bt = prom dee He ened ihe bot Tenth he Mali omthe Ggehovien .

Setcintvte? panes pt Bs Fetes Serio itu. PR ira ear or SNe je tphetntiatatsie Pe reintsiehe

vi frat sbe ieee neta Myla ae peste ets le toll lin tn bey ol wije Stat et hatte erties. «ins tas thewtbe re AR ton Guetta

te levatie Fai tina eto rene pete tretn ella lirieiete oer Fe pa Sulla che ial ode iat ates eile Patinetantealterti-a te ec! ~ : i " sos fk pata = it je"

oa Fetes Twin Te? sete ities sBeticaer Sguth ; ia rte tt Ae Penile Bate Taviet Coton aben tacit iether = aet ts < z ie oe e : oes, : arbi

palin tabetha tats alr ater elim Kdiefiteate avs =ile te iw xine (wiz pwiwite toy bine oe sass tier Fede diciretale che Taw aie anloees ease wets abet avere etnies leecaetete a ieionsiv twice : wietotico vind staf ‘ f ; e “ ak > is rGuhitecteten A ns Meath Lm tiagh ibe owt ap Tye ihr Fel” batts? ai? : ba meet efit tied: ‘at PNP 1H RSET PSPS

yaad fe hk se j Tin bal sheep liarllaeN efitiniie tin! =a lieljwt etn hortntlnel

ie Gl ee he dni eetetee etivaleod

Diedip he lier le thetin?int «tie!

Sapte, yapewis d

THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA

THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY

Porter Kellam

C641.5 F63f

TY 00043595494

This book must not be taken from the Library building.

mat

7

>

=e =

a a mae >

7 t ’ bik

x, Pl me

a Ai

Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill

https://archive.org/details/floramacdonaldcoOOunse

7 ‘-)

haat Sa fy

Vyiles me" wh y ‘ : ay 4 + cae hen pen Tae | vie er ah sé y) ; an i bi . a) na " \) ta + ¥ ‘ ; i ai ' P 7, nh e rae : ' aly i h Mi)

a we 7 ‘L ) AW: La i vee ; }

re \ i We ;

f : ae LY r ivy } L 2 Pa : A 1 es bi ’ 7 ss es ’ ; @ _-e a f r, te sj al ec ty hd

2

Titatuteitanah

Seasasnenszacaacse

oy Fah = ’ = s w se b= ¥ e s * e 2 s = e ® 2 . s * 2 8 « got MH ¥ e = e a} s i S s s |e * a s ° . s e s 2 e 2 s = = e e Ae 2 s ‘ e e 2 = 7 “ * o " # ° = pra . x e o = 2 ) i e o ‘

Ramsay; in the Bodleian a iat Oxford Tounaes | fae : ‘

aS 2 RS

Front’a painting by Allan

seniaenannatis 22

te

ie ;

* ’ > 5 7 (53° ‘ 4 ;

% ; 4

uf i 4 A. u | fa 8 i | h os, ae | ‘ 1 , s * ; ; St Oe 2 Pi rh ri Pee, i . cose aK 3 * e PuP| , ] { ek § x * ¥ / ay ; ' 4 y %. f j Lee J . ‘ey 4 ‘ , ¥ > f ‘ 6 ® Ae, 7 . 4 * (OA «| 4 ; ; 1h 2 # ms , ee E ft ie ay if oe aa i mar q id ign © th

in th ‘ : i wy “ i ie jid ee Fo i i ey ee F 2 idee 1 4 " i iS f ae Lk 4 5 Be ev ete | La.

The FLORA MACDONALD COOK BOOK

Published by students of the Spanish Department of Flora Macdonald College, Red Springs, N. C., and containing Tested Recipes for Cakes, Candies and Salads prepared by the Class

Ww G)

OBJECT: To Help Cancel the College Debt

The Flora Macdonald Cook Book

TABLE OF ABBREVIATIONS

ek i Ree ar Oe ee ee SRE cup DS Digi ante ee Ue eee teaspoon EDSD. deka ee ee ee, tablespoon SSD a we ee ee eaten salt spoon 1 © Fes PMR 2 |i Ning Nae PPL aa heaping

D.ipdt) 22. anne baking powder

A BAe

f

5

IX

ITS Sf URAC

The Flora Macdonald Cook Book 3

FLORA MACDONALD CAKE Tedt: shelled pecans 1 lb. flour 2 lbs. seeded raisins 1% |b. butter 6 eggs beaten separately I tsp. cloves 2 tsp. (level) bak. powd. Ler/ sec.) liquid I large nutmeg 14 orange juice and mAb. sugar 14 grape juice

_._ Follow general directions for making any cake but weigh flour before sifting. Use a little of flour to dust raisins and pecans. Cover with boiled icing.

BOILED ICING

iG sugar 2 eggs (whites) 1 feel? water

__Dissolve sugar with water and boil to a thread. Have eggs beaten to a stiff froth, pour syrup over and beat until thick enough to spread. Flavor.

SPANISH CAKE

yc. butter 140-8) Hour

1c: sugar 3 tsp. baking powder 2 eggs (yolks) I tsp. cinnamon AC. milk 2 eggs (whites)

Cream butter, add sugar gradually and yolks of eggs beaten until thick and lemon’colored. Mix flour, baking powder and cinnamon and alternate with milk. Beat whites until stiff and add last.

BRIDES CAKE

12 eggs (whites) I tsp. soda eo sugar Ace flour even butter Ech corn starch e2atsp: cream tartar THe) sweet milk

Mix % milk with corn starch and % with soda. Cream Otmtartarcin flour. Mix butter and sugar, then corn starch, then soda, then eggs. Flavor

with vanilla. JELLY ROLL 3 eggs 1c flour Ivc. sugar TeUSp. cream tartar I tbsp. melted butter tsp. soda

Beat eggs separately until very light, then beat together, add sugar, butter and flour sifted with cream tartar and soda. If too thick add a little milk. Spread very thin on a long shallow pan and bake in a moderate oven. Spread with jelly while warm. Trim edges with a sharp knife and roll up.

4, The Flora Macdonald Cook Book

DUTCH APPLE CAKE

ape flour rc (scant) milk 1% tsp. salt 2tbsp. sugar 14 tsp. soda yc butter I tsp. cream tartar 4 sour apples

Mix dry ingredients. Beat egg and mix with milk and stir this into dry mixture. Melt butter and add last. Dough should be soft enough to spread. Spread % inch thick in shallow baking pan, core, pare and cut apples into eights. Lay them in parallel rows on top of dough with sharp edges down, and press enough to make edges penetrate slightly. Sprinkle sugar on top and bake in hot oven 20 or 30 minutes. To be eaten hot with butter or with lemon sauce as a pudding.

STRAWBERRY CAKE

Cut out about % of an angel cake around the center hole, but leave a good layer on the top crust, which becomes the bottom when the cake is prepared. Ice with boiled icing. Make a Charlotte Russe to which when almost stiff add a few sliced strawberries, stirring in lightly. Pour into the cake. Garnish with whole berries. Serve in slices.

CHARLOTTE RUSSE For Strawberry Cake

% box gelatine 1/3 .c. powdered sugar TA ie cold water I tsp. vanilla Legs cream yy c. boiling water

_ Soak gelatine in cold water until soft. Chill cream. Whip cream and skim off into a bowl; set in ice water. Sift powdered sugar over whipped cream and add vanilla. Dissolve gelatine with boiling water and strain through fine strainer over the whipped cream. Stir, then beat rapidly with bowl of spoon resting in bottom of bowl. Turn bowl with one hand while stirring with the other. If it feels lumpy, lift from the ice water and place in warm water to melt gelatine. Stir until gelatine is well mixed with cream; when nearly stiff enough to drop turn into the angel cake.

PLAIN CAKE 4c. butter ic. milk or water op Pe sugar I tsp. baking powder 2 whole eggs or %c. flour 3 whites Ztsp. vanilla

Cream butter, add sugar, beaten yolks, milk and flour (sift b. pdr. with flour) alternately, then stiffly beaten whites. Bake in shallow pan 20 min- utes or until it shrinks from side of pan. May vary by adding % c. fruit or nuts chopped fine or by coloring with 5 tsp. melted chocolate or 2 tsp. cin- namon, /2 tsp. allspice, %4 tsp. cloves, or may use fruit and spice together.

The Flora Macdonald Cook Book 5

BERWICK SPONGE CAKE

3 eggs (yolks) I tsp. lemon juice Yc. sugar ic. water

3 eggs (whites) % tsp. soda

ae. flour Ritsp; creamptartar

Beat yolks light, add sugar, lemon juice, water, then flour mixed with soda and cream tartar, and lastly whites beaten stiff. Bake in moderate oven, when cool split and fill with the cream.

CREAM TEpt: milk ic. sugar 2 eggs (beaten) a pinch salt I tbsp. butter 2 tbsp. flour

Boil milk. Melt butter and rub it into the flour and stir in boiling milk until thick, pour over eggs and sugar and cook in double boiler 5 minutes or until smooth. When cool flavor with vanilla or lemon.

SPONGE CAKE

4 eggs Tc flour mC. sugar I lemon

Beat eggs separately and divide sugar, beating into each. Put together and add lemon and flour.

VELVET SPONGE CAKE

6 eggs (leaving out 3 icc. boiling water whites for icing) BUCY OUT Fo sugar 1 tbsp. b. pdr.

Beat yolks a little, add sugar and beat 15 minutes. Add 3 well beaten whites and c. boiling water just before flour. Flavor and bake in layers. Put together with boiled icing.

SPONGE CAKE

2 eggs 1 c (heaping) flour Lec sugar [etspe eDapdr I pinch salt LT tsp.) 1emonm ext:

3 tbsp. boiling water

Beat whites with %4 c. sugar and pinch salt. Beat yolks with 4 c. sugar and pinch salt When two are well beaten add slowly boiling water, then flour, b. pdr. and lemon extract. Beat well and cook in moderate oven. Do not open oven for 10 minutes.

6 The Flora Macdonald Cook Book

DEVIL’S FOOD CAKE

No. 1 ERC} butter 1 ¢. boiling water Tc sugar (white) 1 tsp.) creanietartar Thc; sugar (brown) Ye tsp. soda 4 eggs (beaten sep.) I tsp. allspice Tce sweet cream I tsp. cinnamon ANG flour I tsp. cloves YC. molasses A nutmeg ZC. grated chocolate % |b. | citron Bie) raisins 18a nuts (any kind)

Bake in three layers.

FILLING FOR DEVIL’S FOOD CAKE NO. 1

PAN ol sugar (brown) Butter size of an egg ime cream Litspoevaniia

Boil until it threads, then beat until almost cold and add flavoring.

DEVIL’S FOOD CAKE No. 2 Custard Part

Tic, choc. (grated) 2 eggs (yolks) . 1 ¢. sweet milk 1 tsp, vanilla Tine: sugar (brown)

Stir all together in granite pan and cook until it thickens, stir well until it boils down, then add vanilla and cool.

Cake Part Ic. sugar (brown) YC. sweet milk AM el butter ¥, eggs 2) C. flour I tsp. soda

Cream butter, sugar and yolks, add milk, stir well, then flour, the whites beaten to a stiff froth. Beat well and add custard part and lastly soda dissolved in little boiling water.

Filling Tic, sugar (brown) 2 eggs (whites left from Ware sugar (white) custard) hs) water I tbsp. vinegar 14 |b. marshmallows

Boil until thick like candy. Stir in beaten whites, add 1% |b. marshmal- lows, set on stove again and stir until melted, then add 1 tbsp. vinegar.

The Flora Macdonald Cook Book 9

MAHOGANY CAKE

% cake chocolate ZC. butter 1c. boiling water 4 Kok sugar (brown) Ttspaue soda YC. sour milk

2 eggs 24°C.) Tour

_ Grate chocolate and pour over it the boiling water in which has been dissolved the soda and set to cool. Cream butter and sugar, add well beaten yolks; then milk and flour alternately, next chocolate and stiffly beaten whites. Bake in 2 layers and put together with icing.

ANGEL CAKE

14 ¢. gran. sugar I 12 eggs (whites) I mtsp. vanilla

ep flour tsp. cream tartar

Sift flour, measure, add cream tartar and sift four times. Sift sugar, measure and sift again. Beat whites of eggs stiff, then add sugar folding in lightly, then flavor, add flour as quickly and lightly as possible. Bake in an ungreased pan 55 minutes in a moderate oven over pan of boiling water. Remove water the last 5 minutes that cake may dry.

TUTTI FRUTTI CAKE

8 eggs (whites) Tc butter _ 2c. sugar Tc: sweet milk 334 c. flour 2 tbsp. bpdr.

| tsp.) Vanilla

Cream butter and sugar until very light, add milk, flour, vanilla and then egg well\beaten. Bake in 3 layers.

Filling 8 eggs (yolks) Tip: mixed nuts TG; sugar I cocoanut yc. butter LAC, citron (chopped fine) ja ol raisins Ptsp..\-svanilla

Beat yolks, add sugar and butter. Cook until thick, stirring constantly after removing from fire until cool. Add raisins, nuts, citron, cocoanut all chopped fine and vanilla.

FRUIT CAKE (LIGHT)

BC butter (scant) 4 eggs (whites)

Te! sugar % tsp. vanilla

yc. milk Zc. raisins (chopped) 17/8 c, flour 1/9.¢. by nuts (chopped) | aatep.o.D..DGr. 2rOZ. citron (cut in pieces)

Follow general directions for making cake. Use a little of flour to dredge the fruit.

10 Thee Ebora Macdonald. Cook ubiore k

crn

FRUIT CAKE (DARK)

ZC. butter yc. milk

34 C. sugar (brown) aCe flour

34 C. raisins (chopped) 14 tsp. soda

34 C. currants I tsp. cinnamon Vac. citron (cut in ps.) 1% tsp. allspice Cc. molasses 14 tsp. cloves

2 eggs 1% tsp. lemon ext.

Follow general directions for making cake. Bake in deep cake pans about I 4% hours.

JAPANESE FRUIT CAKE

Lie: butter 2tSp: b. pdr.

Buc sugar I dessert sp. cinnamon

coe flour 1 dessert sp.cloves

1c sweet milk 1 dessert sp.allspice

4 eggs We raisins (chopped) Filling

4 lemons (juice) I cocoanut

2 lemons (rind) OuC. sugar

1c. boiling water

Cook two layers of plain batter with half of dough and in other put spices and raisins and cook two layers of this. When mixture for filling begins to boil add 1 tbsp. corn starch or flour, boil until it drops from spoon.

DRIED FRUIT CAKE

AEC. dried apples or any ERG: sugar dried fruit Litsp,/) wcinnamon EC) molasses 4 tsp. cloves 2 eggs iy nutmeg (grated) 4 C. butter nc milk

I tsp. soda

Soak fruit over night in cold water, then chop slightly and simmer in the molasses 2 hours. Beat eggs and sugar until light, then add butter, beat again, add fruit, milk, spices, soda dissolved in tbsp. boiling water and

sufficient flour to make stiff batter that will drop from spoon. Bake in moderate oven for 2 hours.

SOFT GINGERBREAD

No. 1 3 eggs Fate sifted flour De) sugar ECG. boiling water Ic black molasses 2rtspu Seda Ya\ iC. butter I tsp. ginger aC. lard I tsp. cinnamon

_ Mix well sugar, butter, lard, eggs, and molasses, then flour, spices and boiling water in which soda has been dissolved. This mixture is thin.

The Flora Macdonald Cook Book ll

SOFT GINGERBREAD

No. 2 s Sars. |e I tbsp. ginger Cc butter I tsp. soda (dissolve in milk) in molasses Cc. milk ec, sugar (brown) yc. raisins (chopped) 2C. sifted flour

Served hot with sauce makes an excellent substitute for plum pudding.

FIG CAKE Yc. butter (scant) Bea Ce! hoUL a sugar arisp.. 2 be pdt; yc. milk 4 eggs (whites)

1% tsp. vanilla

Follow general directions for making cake. Bake in shallow pans. Put Fig Filling between layers and sprinkle top with powdered sugar.

Fig Filling

YZ |b. figs 1/306: boiling water 173°. sugar I tbsp. lemon juice

Run figs through meat chopper. Mix ingredients and cook in double boiler until thick enough to spread. Spread while hot.

JAM CAKE No. 1 ge butter 4 eges(beaten separately) 2c sugar I tsp. soda gee flour Sec: jam iG: buttermilk

Cream butter and sugar, add beaten yolks, then butter milk with soda dissolved in it. Put in flour and whites alternately. Lastly stir in jam. Spices and nuts may be added if desired. Bake 14% hours in slow oven.

DATE PUFFS bee 2 S TuteD: . pdr. TG Bret EAC! stoned dates Wag we butter flour enough to make yc. milk stiff batter

Fill muffin cups half full and steam 30 minutes. Serve with liquid sauce or sweetened cream.

12 The Flora Macdonald Cook Book

ne

JAM CAKE No. 2

Ti Da en (butter 4 eggs(beaten separately) ric: sugar I tsp. sodain

Zio Cl Hour Igtsp. nD eDat,

9 tbsp. buttermilk I tsp. cinnamon

4 |b. nuts % tsp. cloves

ives jam

Cream butter and sugar, add beaten yolks, then flour and whites and b. pdr. (You may not be able to get all the flour in this, but can later). Stir the other ingredients together and put in batter. Bake in three layers and put together with plain white icing.

CINNAMON CAKE

I qt. flour 3 tbsp. butter rEtSps salt Loe sweet milk BS tSp. 1 Dei pate Lisp. vanilla

I egg yc. sugar

Mix dry ingredients, rub in butter, beat egg and add to milk, then add to flour mixture. Flavoring. Dough should be quite soft, roll out on bread board until smooth and 34 inch thick. Put in shallow pans, cover top with melted butter or cream, then mixture of sugar and cinnamon. Bake at once in hot oven.

COCOANUT LOAF CAKE

Y% |b. butter 25 Ue grated cocoanuts

I lb. sugar Tc: milk

1% |b. flour 2etSpseneDmpdt

5 eggs I lemon (juice and rind)

Beat yolks, sugar and butter until very light, then add milk, flour, lemon and cocoanut, beating well. Stir in then stiffly beaten whites and b. pdr. Pour into 2 square flat pans, dust with powdered sugar and bake in moder- ate oven 3% of an hour.

CAKE (Without Eggs)

Tie icwees tat 2 tbsp. butter 2G flour PStSD. ae Dat. 1c; milk I tsp. flavoring

Beat sugar and butter to a cream, add milk and flour and beat vigor- ously; add a little salt, flavoring, and b. pdr. Mix well and bake in moder- ate oven 30 minutes.

CURRANT CAKE

Use recipe for I. 2. 3. 4. Cake and add I box currants to mixture. Dredge currants with a little flour.

ites F lora:Macdonald Cook Book is Sal AERA ES ne ac ea a a a

1. 2. 3.4. CAKE

yc. butter 4 eggs

Bc. milk I tsp. flavoring oC, sugar 3 tsp. b. pdr. (level) ace flour

Mix according to general directions for cake.

Fillings For Cakes

CARAMEL FILLING

32¢; sugar (brown) 4 ¢. butter ELC, sweet cream 2 tsp.) vanilla

Cook until very thick, when cool add vanilla. If chocolate filling is de- sired add to this 4% cake chocolate.

LEMON FILLING

2 lemons (grated rind) ic. Sua rn I egg 4 ¢. lemon juice 2% tbsp.flour I tsp. butter

Mix sugar and flour, add grated rind, lemon juice and egg, slightly beaten. Melt butter and add to mixture, stir constantly until it boils.

MARSHMALLOW FILLING

ic: sugar 1/30, water 15 marshmallows

Boil sugar and water until it threads, add marshmallows and stir until dissolved.

HICKORY NUT FILLING

ioc nuts 4c. flour ic. cream 2 eggs 1G sugar

Beat eggs light, add sugar, then cream, then flour and nuts. Cook in double boiler until thick enough to drop in lumps from spoon.

ORANGE FILLING

i C. sugar I orange (grated rind) 1 hp. tbsp. flour 1 tbsp. lemon (juice) yy orange (juice) my egg (slightly beaten)

Boil 2 minutes, then put in double boiler and cook 10 minutes longer.

14 The Flora Macdonald Cook Book

Seca Cini eee eee ee eee te ee cea nec ec cee c aac re enna ee eer aan ore

BANANA FILLING

2 bananas 173°C) psugar I lemon (juice) Yc. water Boil sugar and water to syrup, add juice of lemon and pour over sliced bananas. PRUNE FILLING TC: sugar I egg (white) YC. shoanee prunes 1/3 c. blanched almonds

1/3 c. boiling water

Boil sugar and water until it threads, pour while boiling over egg. Beat well and add prunes, etc.

STRAWBERRY FILLING

Heel thick cream 1 ¢. strawberries Wace siipa cies 1% tsp. vanilla I egg (white)

Beat cream until stiff, using Dover egg-beater, add sugar, white of egg beaten stiff, strawberries mashed and vanilla.

CONFECTIONER’S FROSTING

2 tbsp. boiling water or cream pulverized sugar flavoring

To liquid add enough sifted sugar to make right consistency to spread, add flavoring. Fresh fruit juice may be used instead of boiling water.

SPANISH FROSTING

4 tbsp. hot milk sifted powdered sugar cinnamon to taste

To hot milk add gradually sifted powdered sugar until mixture is right consistency to spread, then add cinnamon to suit taste.

CHOCOLATE ICING, WITH YOLK

2 eggs (yolk) I sq. chocolate 1/3 ce water %tsp. vanilla

Dissolve sugar in water and boil until it threads. Add melted choco- late to syrup and beat till well blended. Then pour over the well beaten yolks, beating until cool enough to spread. Flavor with vanilla.

CAKE SAUCE ZC. butter I pinch salt 2 tbsp. flour I qt. boiling milk or water 34 ¢. sugar 2 eggs

Rub flour, butter, sugar and salt well together, then put mixture in

double boiler. When thoroughly cooked put on back of stove, then add the well beaten eggs.

The Flora Macdonald Cook Book 15 Small Cakes OATMEAL COOKIES 10; butter Y% tsp. salt 1’c sugar Mt) OG flour Rees chopped raisins Pa eh oatmeal (rolled oats) bd nuts I tbsp. black molasses re sweet milk 2 eggs I tsp. cinnamon 34 tsp. soda I tsp. cloves

Drop from spoon on greased pan and bake quite brown.

OATMEAL MACAROONS

I tbsp. butter Tes oy Ds Dae Ic; sugar Y% tsp. salt 2 eggs 214 c. ' rolled oats

When well mixed drop by small spoonful in a greased pan, bake about 10 minutes in moderate hot oven.

SCOTCH CAKES I Ib. flour 3 eggs 344 lb. butter I tbsp. cinnamon

I Ib. sugar

Mix flour and butter, rub well with hands, add sugar, eggs well beaten, then cinnamon. | Mix all ‘together, roll into thin sheet, cut with large cutter and bake light brown.

CHOCOLATE MACAROONS B OZ. chocolate Tutbs powdered sugar 3 eggs (whites)

Melt chocolate over slow oven, add whites of eggs and sugar. Work mixture to a paste with hands. Roll out % inch thick and cut with cake cutter. Slightly butter a baking tin, dust with flour and sugar in equal quantities and bake in quick oven.

NUT COOKIES

2 eggs beaten well (not % tsp, b. pdr. separately) yc nut meats (chopped) Y Ib. brown sugar yc flour

a little salt

Mix well. Drop with spoon in shallow pans (buttered), allowing room to spread.

16 The Flora Macdonald Cook Book

RAISIN COOKIES

Lec; butter Pac: coarsely chopped nuts 3 eggs 144 cc. > sugar

3% c. flour 1% tbsp.warm water

I tsp. cinnamon Titspewwsalt

2.0. raisins I tsp. soda

Cream butter, add gradually sugar, well beaten eggs, soda dissolved in 1% tbsp. warm water, then flour, cinnamon, salt, nuts and raisins. Butter baking pan and drop small spoonfuls 2 inches apart. Bake 20 minutes in a moderate oven. Put raisins or nuts on top before baking.

COOKIES PLAIN

Yc. butter 4 Cc. milk I ¢. sugar 2 even tsp. b. pdr. I egg flour sufficient to roll

_ Cream butter, add sugar, milk, egg beaten slightly and baking powder mixed with 2 c. flour, then enough more flour to roll out. Roll little at a time. Cut out. Bake 15 minutes.

COOKIES RICHER

Zc. butter I tbsp. milk

ace sugar I tsp. (heaping) b. pdr.

2 eggs flour to roll HERMITS

L/S ae butter, Tethso, Mpiepais

2 tbsp. milk 1/3) NeTAISINS EC Gen eS Ora

2/3 Cap sugat pieces

2° flour 1/3 tsp. cinnamon

I egg %4 tsp. cloves % tsp. nutmeg

Cream butter, add sugar gradually, then raisins, egg well beaten and

milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than cookies, bake in moderate oven.

ANGEL CAKELETS

Y C. sugar 14 tsp. (level) cream tartar Bauc. pastry flour Y% tsp. almond, rose or vanilla 4 eggs (whites)

Sift together several times, sugar, flour and cream of tartar. Beat whites of eggs stiff and dry, then gradually mix in sugar and flour. Then flavoring. Drop with a tsp. on pans covered with buttered paper an inch or two apart. Sprinkle with sugar and bake in moderate oven 10 or I5 minutes.

Tyee OF bo ra Macdonald Cook Book 17

CHOCOLATE COOKIES

2 eggs rc: flour

Lc. brown sugar Intspy iy Ds par

2usq. chocolate Pa tsp. .sale

rec: chopped almonds ve lemon (grated rind)

Drop with spoon on greased pans and bake in slow oven.

MARGUERITES % |b. English walnuts (chop- 2 eggs, small (whites) ped fine) 2 tbsp. sugar

% |b. pecans (chopped fine)

_ Beat whites stiff, add sugar and beat to stiff froth, add nuts and spread mixture evenly %4 inch over top snow-flake crackers and set in oven until a delicate brown.

MACAROONS

iY Cc. almond paste L/3kG. powdered sugar I egg (white)

Mix white of egg with paste, add sugar, using a little more sugar if egg is large. Shape in balls. Place in pans on buttered paper and bake 30 minutes in slow oven.

HEAVENLY FOOD

Cc. dates (cut in small pcs.) 3 tbsp. (heaping) flour mC, Eng. walnuts (chopped) tsp. level). b.:pdrs 2 eggs(beaten separately) 1/8 tsp. salt

34 Cc. sugar

Bake in thin sheets and cut while warm.

TORTITAS espanolas

4 eggs Eetsp: cloves

goCs brown sugar Potsp; allspice

1 tumbleful citron (chopped) iy nutmeg

1 tumbleful nuts (chopped) 2 hp. tsp. b. pdr.

1 tbsp. cinnamon flour enough to roll out and cut

Bake like tea cakes.

CREOLE KISSES

6 - whites eggs (unbeaten) 12tbsp. pulverized sugar I tsp. vanilla

Beat eggs and sugar together until stiff, about 20 minutes, then add vanilla; drop on unbuttered sheets of paper in baking pan and cook in slow oven 45 minutes or more.

18 The Flora Macdonald Cook Book

eS

GINGER SNAPS tlargec.butter and lard mixed I tbsp. cinnamon pcan sugar 1% tsp. cloves Ic. molasses I tsp. soda dissolved in hot ic. water (cold) water I tbsp. ginger I tbsp. hot water

flour sufficient for stiff dough Roll thin, cut out and bake. These snaps keep well.

STUFFED COOKIES

TEC! sugar Tats p. lemon juice

I scant c. shortening 3% c. flour

I egg (beaten) I tsp. soda (dissolved) 2 tsp. cream of tartar

Mix well together and beat thoroughly. Roll thin, cut in pretty shapes and put raisin paste (see page 19) between 2 cookies.

DEDOS 1h Cc. butter (melted) Tac: sugar 2sqs. unsweetened choc. V4 C. flour a eggs (beaten slightly) 1% tsp. b. powder tsp. salt Tetsp ie vanilla! TiC. Eng. walnuts (chopped)

Mix thoroughly and spread on buttered tins and bake in moderate oven about 12 minutes. Cut in oblongs while warm.

SCOTCH WAFERS

bac oatmeal (fine) TOTSD. ySalt

BAG, flour 1g tsp. soda

IC. Rolled Oats 4c. butter or lard 4 Cc, sugar 1 ¢. hot water

_ Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven.

PEANUT MACAROONS

Yop peanuts (chopped) % tsp. b. pdr. LW ifot powdered sugar 2 eggs (whites) I tbsp. flour

Beat egg stiff, add other ingredients and mix well. Drop in small quantities on buttered paper and bake light brown in moderate oven. One quart shelled peanuts will make one cup.

The Flora Macdonald Cook Book 19

eee

RAISIN PASTE

We raisins (chopped) yc. water IY cc. sugar. Bitsp.s, diour

Cook until thick. Bake on greased tin in quick oven. Sprinkle little sugar on each cookie before baking.

SAND CAKES

Use good dough for tea cakes, divide dough and roll each into thin sheet; spread one with granulated sugar and ground cinnamon; lay on top of it the other sheet, roll together until right thickness and smooth. Cut out and bake.

ORANGE PUFFS Pate butter Bets.) D. pdr: tic sugar 3 eggs (yolks) it. flour I egg (whole) Baecs ) milk yy orange (grated rind)

Cream butter and sugar slowly, when very creamy add milk a little ata time and eggs beaten very light without separating them, then add grated orange peel and lastly flour and baking powder. Ice tops with orange frosting. Bake in muffin pans.

ORANGE FROSTING

Grate thin rind I orange and soak % hour in 2 or 3 tsp. orange juice. Make boiled icing of I c. sugar, I white of egg. When sugar threads squeeze orange juice through cheese cloth into it and cook until will thread again, then pour over stiffly beaten white, beating until smooth and stiff enough to spread.

NUT COOKIES

reees nuts (chopped) Tatspamesoda

rc molasses 2 eggs

BAC, sugar I tsp. cloves Pale butter I tbsp. cinnamon cL. sour milk I tsp. nutmeg

Cream butter and sugar, add other ingredients; flour enough to roll out nicely.

BROWN SUGAR COOKIES

Tce butter - I scant tsp. soda 4c. sugar (brown) 2 eges Ses flour

Cream butter and sugar. Beat eggs and add, then flour and soda dis- solved in little hot water; have enough flour on board to prevent sticking. Roll very thin and bake in quick oven.

20 The Flora Macdonald Cook Book TAU aeRO Sg an EW Es IA erm ceva ee

SCOTTISH FANCIES

I egg 1c: rolled oats ly Cc. sugar 1/3 tsp. salt. 2/3 tbsp.melted butter 14 tsp. vanilla

Beat egg until light, add gradually sugar, and then stir remaining in- gredients. Drop mixture by teaspoonsful on a thoroughly greased inverted dripping pan I inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in moderate oven until delicately browned. To give variety use 2/3 c. rolled oats and fill cup with shredded cocoanut.

CREAM PUFFS

fmtbsp, butter 2 eggs yc. boiling water pinch salt yc. flour

Put butter in a sauce pan and pour water over it; as soon as boiling thoroughly add flour, stirring briskly to keep it from lumping. Cook until all drawn up in a ball in center of pan. Cook a few minutes longer, taking care not to let it burn. Let it cool until cool enough not to cook the egg, then add one whole egg, beat thoroughly and then add the other egg, and beat in the same way. Drop on buttered tins so they won’t touch (muffin pans will do) and bake in quick oven % hour. This makes a small quantity.

FILLING FOR PUFFS TAC. milk I whole egg or 2 yolk I tbsp. flour I tsp. vanilla

3 tbsp. sugar

Put all but 14 milk into double boiler. When milk is well scalded add —

to it the flour rubbed smooth into the % cup milk. Beat eggs slightly and pour scalding milk on them, then return to boiler, add sugar and cook until mixture is thick enough to fill cakes. If chocolate filling is desired stir a little melted chocolate into milk while it is scalding.

tie th lorna Macdonald Cook Book 21

Candies F LORA MACDONALD FUDGE

Arc. sugar % cake chocolate

Ic. sweet milk butter size of % tsp. vanilla ASHitNed

Melt chocolate and butter, add sugar and milk and boil until it forms soft ball when dropped in cold water. Remove from fire and beat until it is very stiff and creamy, then pour into a buttered dish. When cool cut into squares. ;

SPANISH CANDY

I orange 3 tbsp. cocoanut milk I large cocoanut 2tsp. vanilla 3 lbs. pulverized sugar I egg (white)

Grate orange and cocoanut and mix with sugar and other ingredients. Work well together and mould into small cakes; on top of each press lightly half nut kernel or half a date.

WHITE FONDANT—No. 1

2% lbs. sugar %4 tsp. cream tartar Yc. hot water

Put ingredients into a smooth granite pan, stir until sugar is dissolved. Place on range and heat gradually to boiling point. Boil without stirring until when tried in cold water a soft ball may be formed that will just keep in shape. Keep granulations of sugar wiped from sides of kettle with cloth _ dipped or fingers dipped in cold water. When done set to cool. When cold - enough to dip fingers into it without burning, beat with wooden spoon until light and creamy, then take in the hands and work until perfectly smooth. Put into bowl covered with oiled paper to exclude air and let stand 24 hours. Make fondant ona clear day.

FONDANT—No. 2

Gs powdered sugar I tbsp. mashed potatoes water as needed

Let mashed potatoes stand over night, then boil sugar and water a little while, add potatoes and cook until it forms a nice solid ball. Flavor.

BONBONS

The centers of bonbons are made of fondant shaped in small balls. If white fondant is used flavor as desired—vanilla being usually preferred. For cocoanut centers work as much shredded cocoanut as possible into small. quantity fondant. For nut centers surround pieces of nut with

fondant.

Dips The Flora Macdonald Cook Book

CHOCOLATE CANDY Sine sugar 34 cake sweetened chocolate or LT pt: cream Y% cake unsweetened

Mix sugar and cream and let come to a boil, add chocolate (melt choc- olate with hot water). - Boil until it forms soft ball, then set aside to cool for an hour or longer until thoroughly cold, then beat until it creams, and

drop like sea foam.

COCOANUT CREAM CANDY

I1%c. sugar ce tsD. we Ditter ie” (Yc. milk Y% tsp. vanilla

1/3 c. shredded cocoanut

‘Melt butter in pan, add sugar and milk and stir until sugar is dissolved. _ Heat to boiling point and boil 12 minutes; remove from fire, add cocoanut ae ig and vanilla and beat until creamy and mixture begins to sugar slightly uy around edge of pan. Pour at once into buttered pan, cool slightly, and mark in squares. %c. chopped nut meats may be used instead of cocoanut. To make Fudge add a square of chocolate to sugar and milk and let boil

same length of time, flavor with vanilla.

CREAM MINTS

Melt fondant over hot water, flavor with a few drops of oil of pepper- mint or wintergreen and color as desired. Drop from tip of spoon onto oiled paper. Halves of English Walnuts or pecans may be simile dipped.

PEPPERMINT CREAMS | 14c white sugar water enough to cover I egg (white) sugar

1%Z tsp. essence peppermint

__Boil sugar and water until it ropes from spoon; beat whites of egg to stiff froth; over this pour very slowly boiling sugar beating constantly, flavor with the peppermint. Drop from spoon on a tin waiter not buttered.

MARSHMALLOWS 2) sugar 4 tsp. vanilla 7% tbsp.water 14 box Knox gelatine

_Mix 7% tbsp. of water with sugar. Cook without stirring until it hairs. Put % box gelatine in 7 tbsp. water and place vessel containing them into another of hot water until gelatine is dissolved. Mix the two parts and flavor with vanilla. Beat 20 minutes, and put in square pans which has the bottom covered with equal p irts of powdered sugar and constarch, which has been thoroughly mis ed together; cover top of candy with same. When cold cut in squares and roll in same powder.

The Flora Macdonald Cook Book 23

DOLLY’S CHOCOLATE CANDY 1 cake Baker’s chocolate I glass milk or cream ee 3 lbs. powdered sugar I to 2 dessertspoons vanilla

2 tbsp. butter

_ Boil five minutes. Remove from fire and beat vigorously for several minutes.

PUDDING CANDY—No. 1

aaosae Sugar yc. almonds I tumbler boiling water yc, pecans butter size of walnut Yc. English walnuts 2 tbsp. vinegar yc. raisins pinch = salt and soda Waa} C. currants I grated cocoanut ; yc. citron ac

e iG

Cook sugar dissolved in boiling water, butter, vinegar, salt, and s until done enough to pull. Cover while cooking. Pour on buttered ma slab and pull white. Then put back on slab, work in cocoanut first, 1 fruit; knead mass as you would dough getting out all the lumps. H ready a well buttered mold and pack mass in firmly and set aside in cool place until next day; remove from mold by placing it for a second in pan water. When taken out sprinkle thickly with cinnamon or grated

| es PUDDING CANDY—No. 2 oe sugar 1 Ib. figs | vinegar Y% |b. raisins ny butter size of walnut % |b. citron S42 ib. walnuts % Ab. shelled almonds ee Gea

Cook butter, vinegar, sugar with enough water to moisten sugar, until thick, but not hard; take from fire and stir, then add other ingredients and beat until stiff; have ready a towel wrung out of cold water; pour mixture in and twist from both ends until it is a compact mass of brick shape. When cold slice like plum pudding.

PENNUCHI (Pinuchi)

C sugar (brown) Mertsi | Vanilla ay Co pet z. ¢ _ pecans (chopped) Cook sugar and water until gath in a soft ball in cold water, re- move from fire and add vanilla and ke soft cake batter,

then stir in pecans and turn out qu | squares. 7 Pe

24 The Flora Macdonald Cook Book eri SER EE, Sk I I ae j CREAMED PECANS ( i ni Sih tb ‘nile 1% tsp. vanilla ii Tate . y Hae melted butter | powdered sugar r (sifted) enough to wees 4 Shape into balls and press % pecan on each piece. ~ 1 i ii uy MORGAN HALL DIVINITY =.

24c. sugar § %tsp. vanilla He C. water DAC, pecans (chopped) 1 ¢. Karo syrup tied egg (white)

- Cook sugar, water and syrup until forms soft ball in water, then pour er the stiffly beaten white, heating continuously. Add nuts and sewage rop with spoon on g* ‘ter or autoe paper.

Hy PECAN PRALINES

3.c. . sugar (brown) I tbsp. butter o, 7% lb... pecans (chopped) 4 tbsp. water |. Rin Gan

Mix sugar, butter and water, as it.begins to boil add fi ae - Stir constantly until it begins to thicken and turn to Suga. tered tins and mark in squares. 4 a

WHITE PRALINES

Tab sugar 4 tbsp. water », Naa I small cocoanut. SAR et i

OP « Boil sugar and water until forms syrup, take from fire and stir in ‘cocoa- nut, mix thoroughly, return to fire and cook until it threads; drop with spoon on buttered dish forming cakes %-inch thick, then let dry.

PEANUT BUTTER FUDGE ,

yy

1 hee 2 ¢. sugar ‘4 tbsp. peanut butter

2/3 coy) mille Litspiiy, vanilla ee 1/3. Cs! | raisins hae 4

Boil sugar and milk vigorously, with little brine until mixtiite will’ - form soft ball‘in cold > from ue add peanut butter and. stir until it is melted. Th ‘may be omitted. ja i aA ae

eli

Ay The Flora Macdonald Cook Book 25 aa“. eee

COCOANUT PUFFS

3 eggs (whites beaten TC sugar stiff) 2" grated cocoanut I tbsp. corn starch , Put in double Boiler and boil 15 minutes. Drop in balls size of walnuts on greased pans and put in oven to bake a delicate brown.

» PEANUT CHIP

tc. sugar ire. peanuts.(chopped) Put sugar in hot pan, no water, stir and stir until acces add pea nuts, turn out at once, cut in squares. a F yh ie PEANUT CRISPS : aps... sugar ‘i ‘hs J shelled peanuts 72/3 ¢.—. nrolasses “ P pt. water 2) Ge. wobutter J LOZm "Soda

Put molasses, sugar, and water in kettle and boil until it will form firm ball in water; add nuts and boil five minutes, or longer; take from fire, add butter and stir slowly until melted; add soda, stir quickly and when it begins to to rise pour very thin into well buttered pans.

ws . - : %

;

: »

ts “s WEST HALL DATE LOAF < 4 ee C. sugar Lei nuts (pecans best)

uh Tre; milk butter size of an egg Tes: dates see

Cook milk and sugar until a soft ball is formed in water. Beat in other lhorcaibate. Pour on wet cloth. Roll up aa . When cold cut into slices, and dip slices in powdered sugar.

BUTTERSCOTCH—No. 1

iy SY New Orleans molasses I tsp. vanilla i es butter eh vw tsp. soda . 2c: sugar ce : a

x

Boil until it threads from spoon, pour i in thin sheets.

GLACENUTS .

34. C water BC. sugar ings yc. vinegar Yo Cyst Syrup

1 add syrup; let ~ Cook sugar, vinegar, and water, when starting to boi : cook until when tried in water will be very hard; pour in well greased pan,

in which nuts have been sprinkled. ut :

wie

"gt

26 The Flora

Macdonald Cook Book

Meee ee ee Le 6 Ce ne

CREAM CANDY

I egg (white be 2 tbsp. cream

WHITE PART

aten well) I tbsp. lemon extract powdered sugar enough to mix

Mix all together with enough sugar until you can work like bread, then

roll in thin cake.

YELLOW PART

I egg (yolk beaten) 1 tsp. | vanglla . powdered sugar enough —

Me, 2 tbsp. cream ‘ae

square.

sugar

Zac ya TEC. boiling water

to mix

Mix with the sugar until like bread dough, roll in thin cake. Lay one cake on the other and cut in squares. If desired place nut meat on top of

DIPPED NUTS

I small pinch cream tartar ’

Boil without stirring until syrup begins. to dissolve. Wash "off chuanil which adheres to side of pan, as in making fondant. Remove from fire |

and place in a pan of cold cold water and place pan in

water to stop boiling instantly.. Remove from hot water while dipping. Take nuts separately |

on a long pin, dip in syrup to cover, remove from syrup and place on oiled

paper.

CHOCOLATE FOR COATING CREAMS, ETC.

% |b. unsweetened 2 tbsp. cream I tbsp. butter

chocolate few drops vanilla

¥ 4c. sugar, if desired sweet —

Melt in double boiler and stir as little as possible until smooth. Keep

chocolate warm by keeping

over hot water. Dip cream balls into chocolate

and remove with a two tined fork giving twist to form screw top. Place

~ on waxed paper until cool.

\ PINOCHI 36 sugar (brown) butter size of walnut Tac, cream or milk % tsp. vanilla nite Eng: walnuts (chopped) '

Boil sugar and cream until when tried in water forms soft ball, add

‘ butter, flavoring and nuts. Pour on buttered pigwegean

&:

Take from fire and stir until begins to harden.

d cut into, squares.

The Flora Macdonetd Cook Book 27

CARAMELS 1% cake chocolate 1, ¢. milk 34, 1b. sugar (brown) I tbsp. butter

Boil until stiff when dropped from spoon in cold water; pour on but- tered platter and cut when cool.

CHOCOLATE CARAMELS ities cream ty c. grated chocolate %4 |b. butter % tsp. vanilla

3 lbs. sugar (brown)

Cook cream, butter, sugar, and chocolate until it hardens when tried in cold water; remove from fire and add vanilla; pour into buttered pans to depth %-inch. When cool mark in squares.

CHOCOLATE CANDY

Yc. Bakers chocolate butter size walnut 2. lbse esiugar I tsp. vanilla % pt. milk

Boil chocolate, sugar, butter eight minutes, stirring all the time; test in cold water, should be firm, not brittle. When done add butter and vanilla and beat well. It will probably take 10 minutes to make it a soft creamy texture.

» ALAKUMA 2 pts. sugar 1 Ib. nuts : 3 tbsp. glucose 2 or 3 drops vanilla 3 egg (whites)

In one pan dissolve 1% pts. sugar and glucose putting in just a little water. In another pan dissolve rest of sugar 34 pt.; cook until it casts a thread; pour on whites well beaten; cook first pan until a little will harden enough to settle in cold water; pour the two mixtures slowly together; flavor, put in nuts and beat until stiff; pour into buttered pans, and mark

into squares.

NUT CREAMS sen , 20 marshmallows ae Ck. Taacy nuts (chopped)

butter size walnut

Boil sugar, milk, and butter until it ropes, remove from fire and beat in ; marshmallows until entirely melted, then pour in nuts; pour on buttered dish. When cool cut into blocks. :

v

*

28 Tihew Fora Mama onald Cook Book

STRETCHED MOLASSES CANDY

Zc. butter LG molasses | gic sugar 14 c. boiling water

Melt butter, add sugar, molasses, and water. Let boil, stirring as little as possible until mixture will form soft ball that will keep in shape when tried in cold water. Turn into buttered pan’and as mixture cools around side fold toward the center. When cool enough to handle pull until porous | and light colored, allowing candy to come in contact with tips of fingers and thumb not to be squeezed in hand. Cut in small pieces and put on but- tered plates to cool. A few drops of peppermint, cloves or cinnamon may be added during stretching. To keep several days wrap in paraffin paper, put in glass jar and keep in cold place.

CHOCOLATE SQUARES

3. sqs. unsweetened chocolate iy Cc. milk

3 tbsp. melted butter 1% tsp. vanilla

3 tbsp. molasses yc. English walnuts Diet ee istgar 1% Cc. raisins

Melt chocolate, add melted butter and stir until mixed; then add mo- lasses, sugar and milk. Bring to boiling point, and let boil to 230 degrees Fahrenheit. Pour on marble slab and work with kneading motion two min- utes, then add vanilla, walnuts’ (chopped), and raisins. Continue kneading until mixture is creamy. Put in slightly buttered pan and press evenly, © using back of hand. Cool slightly and cut in squares. All so-called fudge made in this way is more creamy than when beaten. a

CHOCOLATE FUDGE

2 C. sugar me 20 marshmallows “ yc. milk eC 1/3 cake Baker’s chocolate butter size walnut

Boil sugar, milk, butter, and chocolate until it hardens when tried in cold 4

water; remove from fire aid beat in marshmallows until entirely melted then pour on buttered lie Messe cut when cool. a)

BUTTERSCOTCH—No. 2 ae? price syrup 2a water erlb: white sugar ‘ i | 34 lb. butter x thee yee |

Boil sugar, syrup, butter and water to boiling point of 286 degrees Fah- |

:

renheit, or until mixture will become brittle when tried i . neit, ( ried in cold water. Add

vanilla and turn into buttered tins, having mixture %4-inch thick. Cool and —

mark in squares. When cold snap into pieces. a

*

The ole c MacdoMMla Cook Book 29

a SCOTCH KISSES

’ Dip marshmallows one at time in hot butterscotch mixture. Take up on a fork and put on marble slab to cool.

BUTTERCUPS 2 tbsp. butter 1/3 tsp. cream tartar ac. molasses Wc. boiling water eG sugar

Melt butter and put in other ingredients and boil, stirring as little as possible, until mixture will form a firm ball when tried in cold water. Pour on buttered platter,and as mixture cools fold toward center. When cool

enough to handle. pull until light colored. Shape on a slightly floured board, having strip wide enough to enclose a roll of fondant one-inch in diameter. With both hands pull candy in long strip. Cut in small pieces,

piece will consist of fondant encircled with molasses candy. Care

_ each piece wil ae Ye taken not to cook candy too long as it should be rather soft than ~britt e. » ~

oa ‘uh PARISIAN SWEETS De figs» Tiatpe English walnuts by lb: dates pulverized sugar

Remove stems from figs and stones from dates. Mix fruit with walnuts and force through a chopper. Work using hands on a board dredged with powdered sugar, until well blended. Roll Y%4-inch thick, using pul- verized sugar for dredging board and pin. Cut with a sharp knife 34-inch square. Roll each piece in sugar and shake to remove superfluous sugar. _ Pack in layers in a tin box, putting paper between each layer. These may be used at dinner in place of bonbons. A combination of nut meat (wal- nut, almond, and pecan) may be used.

4 un

' i FRUIT PASTE Se Dic! raisins Ec: figs a PRiL oC. dates Bec! mixed nuts

pulverized sugar

Put fruit and nuts through food chopper twice. Mix with enough sugar to make a dough sufficiently firm to roll on board and sprinkle with pulverized sugar. Knead as you would bread. Roll and cut into squares

¥%Z-inch thick. Dust each slice with sugar. i ) oy

“gh | ‘i = SUGARED POPPED CORN | oF 2qts. popped corn B ay Ne brown sugar » feer.2 tbsp. butter hye Ya C. water eyes

ae

} | add ar and water. Bring to boiling point and boil Melt butter then add sug well cdated@ime i, a

}

16 minutes. Pour over corn, and stir until every kernel is

af:

: n 1? A, Mn , if ice . "a im ¢ o a ie a Py Q f af ae j im rf

We vald C ov k ee

The

bili hog’ Flora Ma

3 uy aa BUTTER TAFFY ‘ sk ;

; sugar (brown 7/8 tsp. salt. vy yc. molasses ) 1% c., butter 2tbsp. vinegar ; 2tsp.. vanilla

2 tbsp. water

ee iy Boil first five ingredients until when tried in cold spater mixture ill be- come brittle. When nearly done add butter and then vanilla. Cogan .

marke squares. iy @ ae a

ae = 2m ¢

ICE CREAM CANDY @

. ys Bic, sugar is %e 4 tsp. cream tartar a YY HW)

‘ ¥

¢

Boil ingredients together without stirring, until tried be brittle. Turn on well buttered platter to cool. As_ ward center. As soon as can be handled pal until white a pulling flavor as desired, cut in small piec

pba

I egg (white) 1b. owdena I tbsp. cream ag

Beat white and add cream. Roll and sift sugar hee cream mixture to make a stiff cake.a trifle more sugar ma Divide into several pieces. Add to one a little melted

- vanilla. To another portion add few drops fruit juice and ey - Color another part with a bit of yellow vegetable coloring pa ith lemon. When each is moulded lay on greased paper, c CON hy other paper and put in a cool place. Into a square tin that ie en ‘ . -o cold water pack a layer of white portion, press firmly < this layer of pink, then layer’of chocolate and yellov nould and cut sift powdered sugar over top and sprin

run sharp knife around edge of tin to loosen | an

es

a a

vic. m0 | F tbsp. Nae oe “ ig sr | bie re * i iy A an wat

. il together All i Weretietee a when tested in acl “we in well buttered ‘pan. )When, slightly cool

ih Hi

7 al iGo ke Jpg k Se _ EAST HALL KARO FUDGE ~ sq. or oz. chocolate 1/6 ¢. a Karo syrup :

.c. ~~ cold water or milk ritbspe, “o sputter % ei sasranulated sugar % tsp. vanilla %

lowly all ingredients except butter and vanilla until it forms a when tried in cold water... Stir occasionally. Remove from fire, ter and when cool vanilla. Beat until it 1s of a creamy consistency. - once finto a well buttered pan, and cut in squares when cool.

if > makes pe one lb. of candy. ie Oy 4 ee « CANDI D ORANGE PEEL 3 So eet Pal y ru iie, M A ee sugar ey ¥ 3 4 oranges (rind) 4

ter bi

Wipe nM acd oranges and remove the peel. Cover with cold. 4 er, bring to boiling point and let simmer until soft. Drain, scrape off 4 rtion using spoon and cut yellow portions into thin strips length-"

; palieon Boil sugag and water until syrup will®spin a thread

pe “rom spoon. A trips and let boil five minutes.

*

_ CANDIED FRUITS AND NUTS

Ba Coe wates

when tried in cold water, boiling it slowly and never le in pan of hot water while using, to delay crystallizing. e end of a long pin, section of orange, stoned cherries or other s walnuts or other nuts, and dip int¢ Syrup until thoroughly

: ©

i te Harden on oiled or slightly buttered paper.

a |

_ CHRYSTALLIZED FRUITS ME Te. aa

‘granulated sugar a. 2 ¢. water as a a Leta * powdered loaf sugar ;

) ” ae unripe wELUit 5 pineapple, grapes, peaches, smal Make a syrup of sugar and water. Cook fruit e pierced with a straw, lay fruit in a sieve to dra me, dip very quickly into hot water to remove dhere to them. Then drain and lay on a cloth bi iried sift over them finely powdered loaf sugar w y the fruit on dishes in a moderate oven. Tur Fruit must not get cold until perfectl

’ fi f a : ; q ; 2 \ )

N f f pies a oe "aa ; i i ij 32 The Flora Macdonald Cook Book e

Salads

FLORA MACDONALD POTATO SALAD

I pt. cold boiled potatoes 3 eggs (hard boiled)

I onion 12 tsp. celery salt

Laesp. isalt 4 ¢. pimentos

2 tbsp. chow chow mayonnaise dressing

Cut potatoes, onions, eggs, and pimentos in small pieces, add salt, chow chow, and celery seed. Mix well with Mayonnaise. ;

ae” a,

SPANISH SALAD 4 la mesa espafiola. ‘aot

I pt. can peas 3 or 4 heads crisp let tuce ie 1 bottle stuffed olives saltPto taste Gin Te:

mayonnaise dressing Ker is

% i

Place lettuce on plates with three or four tbsp. of peas on each plate, cut olives in two and place on top of peas, then Mayonnaise dressing about two tbsp. to a plate.

' .

BANANA SALAD a la F. M. C.

|"

alcteah th : a PS

several bananas crushed peanuts Te mayonnaise dressing m Peel and scrape (slightly) bananas, roll each in crushed peanu lay on crisp lettuce leaf, and put spoon of Mayonnaise on each banana. oleae

FRUIT SALAD—No. 1

I small pineapple

2 oranges I bunch celery Ic. nut meats , I large grape fruit my ic. Mayonnaise

Cut all in small pieces, mix and let stand ¥2 hour, drain off juice and — mix in mayonnaise. 48 | ix ee . : ; }

“yay? _ FRUIT SALAD—No. 2

_ Oranges, bananas, strawberries, cherries, pineapples, grapes; any fruit in season about one pound in all. Onec chopped .

t meat. Cut into small — Pieces, and add nuts and dressing. (See page 34 sn fm, ‘ | WALDORF SALAD 3 ce

One head celery white and tender cut into bits and equal quantity of

tart apples cut into bits and 1 c meats. Mix and dress with boiled salad — dressing. : "7

bine Nh 3

The Flora Macdonald Cook Book Bo

CHICKEN SALAD—No. 1

WoL. chicken cooked tender I tbsp. vinegar % pt. celery white and tend- THs. OeSalt er %4 tsp. pepper TC; mayonnaise or boiled I tbsp. oil dressing

Free chicken from skin and bones and cut in cubes. Mix with vinegar, salt, pepper, and oil. Let stand in refrigerator an hour. Clean and slice celery, put into napkin and surround with ice to chill it. Should stand Io to 20 minutes. Heap all in a dish and cover with half of dressing leaving the remainder for garnish. Garnish with tiny bleached celery leaves. May be served in nests of lettuce leaves, place a spoonful of salad in center of each nest and drop a tsp. of dressing on top. Cabbage and celery sait may be ee) Si for fresh celery. Mix chicken and celery when ready to serve.

} ant . a PIP a: oa

CHICKEN SALAD—No. 2

Cut cold boiled fowl or remnants of roast chicken in 4%-inch cubes, and mix with French dressing. Add equal quantity of celery, washed, scraped and cut in small pieces, chilled in cold water or ice water, drained and dried in a towel. Just before serving moisten with cream or mayonnaise or oil dressing. Place in salad bowl and garnish with hard boiled eggs forced through a potato ricer, slices of small pickles and celery tips. ae os CHICKEN SALAD—No. 3

Cut cold boiled chicken or remnants of roast chicken in %-inch cubes. To two c. of chicken add 1% c. celery cut in small pieces, and moisten with sream dressing. Mound on a salad dish, cover with dressing and garnish with capers, thin slices of small pickle, and celery tips.

i

POTATO SALAD

Ept. potato cubes yc. dressing

Y% pt. celery I tsbp. chopped parsley . 4 tsp. salt %4 tsp. pepper

1 tbsp. oil or melted butter Dye tbsp wavinegal , few drops onion juice

_ Have potatoes cut in cubes. Mix oil, vinegar, salt, pepper, and onion juice together. Mix with potatoes and set in a cold place for several hours. At serving time add celery cut in bits and dressing mixing with a fork. Turn into a deep dish and garnish with celery leaves or parsley or line a salad bowl with crisp lettuce leaves, heap in salad and garnish with cold boiled eggs, and beets. The potatoes are best boiled with their jackets on so they will not become mealy. Dice and mix while warm but serve while cold. Cold potatoes may be used. |

1 ty

as

34 The Flora Macdonald Cook Book

POTATO SALAD MADE WITH HOT MASHED POTATOES

Lipt. hot mashed potatoes I tbsp. chopped parsley

14 ¢. chopped cabbage I cucumber pickle

iY ¢. chopped celery I Bay boiled egg (chop- pe

Mix well, add enough boiled dressing to moisten. Keep on ice until ready to serve. A few drops of onion juice may be added or salad bowl may be rubbed with an onion. Serve on nests of lettuce leaves or in a salad bowl garnished with hard boiled eggs or finely chopped parsley.

PEAR SALAD—No. 1

Ican péars cy whipped cream Ican_ sliced pineapple rub; malaga grapes 1% doz, bananas 14 box gelatine

qc mayonnaise

Dissolve gelatine in % cup cold water, add two cups boiling water, strain and let cool. When it begins to congeal add mayonnaise, cream and the fruit cut in small pieces. Let stand in cool place until stiff. Serve with mayonnaise.

PEAR SALAD—No. 2

Wipe, pare and cut pears in eighths lengthwise, then remove seed. Arrange on lettuce leaves, pour over French dressing, and garnish with pimentos cut in ribbons.

SALAD DRESSING FOR FRUIT SALAD:

2 oranges (juice) Zc. sugar 3 lemons: (juice) Tacs cream 2 eggs

Beat juice of oranges and lemons with eggs, add sugar and boil until Pare Whip cream and stir thoroughly into mixture. Cool and pour over salad. ;

FRENCH FRUIT SALAD

2 oranges 12 English walnut meats 3 bananas I head lettuce YZ Ib. malaga grapes French dressing

Peel oranges, remove pulp. Peel bananas and cut in %4-inch slices. Re- | move skins and seeds from grapes. Chop nut meats. Mix well and arrange. on lettuce leaves. Serve with French Dressing. .

eT ond Mic dio muita GO 0 We Bete 35

ORANGE SALAD

Peel three oranges as you would an apple, taking care not to cut through the white inner skin, then with a sharp knife remove the white skin and divide into sections. Cut each section into pieces, lay a spoonful of orange on a nest of lettuce leaves, sprinkle with blanched almonds, which have been split in half and place a tsp. of cream dressing on top.

GRAPE FRUIT AND CELERY SALAD

Cut medium sized grape fruit in fourths lengthwise. Remove pulp and add it to equal quantity of finely cut celery. Mix with mayonnaise dress- ing and refill sections. Garnish with bleached tops of celery and pimentos cut in ribbons.

GRAPE FRUIT SALAD IN PEPPERS

Cut off slices from stem end of six green peppers and remove seed. Mix grapefruit pulp, finely cut celery and English walnut meats, using twice as much grape fruit as celery, and refill peppers. Arrange on lettuce leaves, and serve with mayonnaise dressing.

FROZEN TOMATO SALAD

- Cut up one can tomatoes very fine and season to taste with salt and pepper. Turn into a freezer and freeze as you would any ice, use in pack- ing two measures of ice to one of salt. Serve by spoonfuls on a nest of lettuce leaves, placing a tsp. of dressing on top.

TOMATO JELLY SALAD

aR tomato ' 2/3 box gelatine meepin Sait Yc. cold water

I tsp. powdered sugar

Soak gelatine 15 minutes, in the cold water. Stew and strain tomatoes, then add salt, sugar, and gelatine. Pour into small moulds and chill. Run a knife around each side of mould so that when taken out shape will sug- gest fresh tomato. Place on lettuce leaf and garnish with mayonnaise or other salad dressing. Do not take from mould until you wish to serve for it will lose its shape.

TOMATO AND CUCUMBER SALAD

| Arrange alternate slices of tomato and cucumber until six slices have been put one on the other. Place on lettuce leaves and garnish with strips of pimentos. Serve with French or mayonnaise dressing.

36 The Flora Macdonald Cook Book

TOMATO AND WATERCRESS SALAD

Peel and chill large tomatoes, cut in slices 1/3-inch thick, then in strips 1/3-inch wide. Arrange on a flat dish to represent lattice work and fill in spaces with watercress. Serve with French dressing.

HINDOO SALAD

Arrange four slices tomato on a bed of shredded lettuce. On two slices pile shaved celery, on opposite two finely chopped watercress. Gar- nish with pieces of tomato cut with a circular cutter, serve with French dressing.

STUFFED TOMATOES—SALAD No. 1

Peel medium sized tomatoes. Remove thin slice from top of each, and take out seeds and pulp. Sprinkle inside with salt, invert and let stand Y%4-hour. Fill with pineapple cut in small pieces and nut meats using 2-3 pineapple and 1-3 nut meats. Mix with mayonnaise dressing, halves of nuts, square pieces of tomatoes. Serve on lettuce leaves.

STUFFED TOMATOES—SALAD No. 2

Prepare tomatoes same as salad No.1. Refill with finely cut celery and apple, using equal parts. Serve with mayonnaise and garnish with shredded lettuce. :

STUFFED TOMATOES—SALAD No. 3

Prepare tomatoes as for salad No. 1, but refill with cucumbers cut in ~ small cubes and mixed with mayonnaise. Arrange on lettuce leaves and

cae with mayonnaise dressing forced through potato ricer or pastry tube.

STUFFED TOMATOES—SALAD No. 4

Prepare tomatoes as per salad No. 1, but refill with finely shredded cabbage which has stood for two hours in salted water, allowing two tbsp. salt to one qt. water. Drain salt water from cabbage before using. Pour over this nonpareil dressing.

RUSSIAN SALAD

Mix one c. each of cold vegetables and marinate with French dressing. Arrange on lettuce leaves and garnish with hard boiled eggs forced through potato ricer or strainer and 1 tbsp. mayonnaise dressing.

The Flora Macdonald Cook Book 37

CUCUMBER BASKET SALAD

Three long regular shaped cucumbers; cut a piece from both stem and blossom end of each; then cut in halves crosswise. Cut two pieces from each section leaving remaining pieces in shape of basket. In removing pulp and seeds be careful to keep in as large pieces as possible to cut in cubes for refilling % of baskets, fill remaining half with tomato pieces. Place on lettuce leaves and pour over mayonnaise or French dressing.

ASPARAGUS SALAD

Drain and rinse stalks of canned asparagus. Cut rings of pimentos. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with mayonnaise dressing.

STRING BEAN SALAD

Mix two c. cold string beans with nonpareil dressing. Add a little finely chopped cucumber pickle. Mound in center of a salad dish and arrange around base thin slices of radishes and put on top a radish cut to represent a tulip.

CELERY SALAD

1 head celery Lartiapples TinG: nut meats nonpareil salad dress- ing Cut celery and same quantity of apples into bits. Mix well and dress with nonpareil dressing. May use celery and apples alone or celery and nuts without the apples.

COLD SLAW SALAD

Use small heavy cabbage, take off outside leaves and slice very thinly. Soak in cold water until crisp; drain, dry between towels, and mix with nonpareil salad dressing.

WARM SLAW SALAD 2 eggs iy €. sugar rc sour milk I tsp. mustard 1 tbsp. (heaping) butter Titsp. salt yc. strong vinegar 1 hp. tsp.pepper

medium size cabbage

Chop cabbage fine, cook dressing until thick, then pour over cabbage while hot.

38 The Flora Macdonald Cook Book

OYSTER SALAD

One can cove oysters, pour off the liquor, chop oysters fine, roll 12 to 14 crackers—mix with oysters adding small lump butter and four hard boil- ed eggs chopped—pour liquor over, chop any quantity of fresh celery and add to the above, and some chopped cucumber if desired. Make a dress- ing of one raw egg, one c. vinegar, one tsp. mustard, one tsp. salt, one tsp. pepper, and one tsp. sugar and tsp. of butter or olive oil, boiled until it thickens, cool and pour over mixture. Decorate with slices of hard boiled

eggs.

SALMON SALAD

small can salmon TetsSp.)) oeiiustara

I

3 cold boiled potatoes I tbsp. butter (melted)

2 hard boiled eggs I tbsp. celery seed cucumber pickles 14 tbsp. pepper

YC. vinegar % tsp. salt

Set salmon in kettle of boiling water for 20 minutes. When cold break into flakes. Cut potatoes, eggs, and cucumbers in slices. Toss all together thoroughly and add vinegar.

SWEET BREAD SALAD

Simmer sweet bread until tender and cut into minute bits, marinate with French dressing, and either mix with celery similarly treated or serve with border of lettuce. In either case a rich mayonnaise is poured over at last minute.

TO PREPARE SWEET BREADS FOR SALAD

Put them into water remove pipes and membranes, cook in boiled salted water with one tbsp. lemon juice for 30 minutes, then plunge into cold water to harden.

ENGLISH WALNUT SALAD No. 1

Cut crisp celery into small bits and mix with it 2-3 quantity of English walnut meat which has been previously boiled for ten minutes in salted water with a slice of onion, a bay leaf and % dozen pepper. corns and a @ blade of mace. Plunge nuts into cold water and skin. Use dressing to moisten and serve each portion on a lettuce leaf.

ENGLISH WALNUT SALAD No. 2

Cut meats of walnuts in quarters, squeeze lemon juice over them, and let stand 15 or 20 minutes. Mix with half this quantity olives cut in quarters and few pieces of celery. Dress with Mayonnaise, make thin with cream. Serve very cold.

The Flora Macdonald Cook Book 39 -

PEANUT SALAD eines chopped peanuts 1% tsp. mustard ec: finely chopped celery 4 tbsp. butter (melted) 2 hard boiled eggs 6 tbsp. vinegar eggs (yolk) 2 eggs

2 % tsp. salt

Mix the peanuts, celery, and boiled eggs. Beat very light egg yolks, add slowly salt, mustard strained together; continue to beat, add butter and vinegar; cook in double boiler, stirring until it thickens; remove from fire and stir the two well beaten eggs. Before mixing add one c. whipped cream (cream may be omitted.)

LENTEN SALAD

Separate yolks and whites of six hard boiled eggs. Chop whites fine and marinate with French dressing. Arrange on nests of lettuce leaves. Force yolks through a potato ricer and pile on center of whites. Serve with French dressing.

COTTAGE CHEESE SALAD

hot cottage cheese mayonnaise dressing 1% |b. dates salt to taste

Seed dates and stuff with cottage cheese. Place a few leaves of crisp lettuce on plate with three or four tbsp. cottage cheese in center and about four of stuffed dates around this. Garnish with mayonnaise dressing. Can use prunes instead of dates.

TUNA FISH SALAD a la F. M. C.

(eeer tuna fish few chopped pimentos bunch celery mayonnaise enough to

14 ¢. cucumber pickle mix well

2 eggs (hard boiled) ‘

Mix all thoroughly and serve on lettuce leaves. Can use some cabbage in place of celery if desired. |

40 The Flora Macdonald Cook Book

Salad Dressings

MAYONNAISE TAtSDs anustard I egg (yolk) 14 tsp. pdr. sugar iC olive oil CS Resa lt I tbsp. vinegar | a pinch cayenne I tbsp. lemon juice

Mix first four ingredients in a small bowl, add egg, stir well with a spoon. Add oil a few drops at a time stirring until it thickens. If by chance you add too much oil do not attempt to stir it at once but take it up gradually. When thick thin with lemon juice, then add oil again until thick and last use the vinegar. When ready to serve add % c. whipped cream if you like. The cream makes it lighter and thinner. The oil should thicken egg almost immediately and the mixture should be thick enough to take up in a ball in a spoon before adding lemon juice or vinegar. Should the egg have a curdled appearance 1/3 tsp of unbeaten white and a few drops of vinegar will often restore smooth consistency. If it does not begin over with an- other egg yolk adding mixture gradually. Never mix mayonnaise with other ingredients until ready to serve. Lobster coral powdered will make a bright red. Spinach or chopped parsley green.

NONPAREIL DRESSING

8 eggs (yolks wellbeaten) 1% tbsp. pepper

I scant c. white sugar I pinch cayenne I tbsp. mustard DED te vinegar

A ©. rich cream 1 ied butter

I tbsp. salt

Mix first seven ingredients thoroughly. Boil vinegar and butter and pour over other ingredients stirring all the time. Return to fire and cook to thickness of rich cream. Four whole eggs may be used but color is not

so rich. This dressing may be bottled, corked and kept for several weeks. Good for slaw lettuce or any salad.

NONPAREIL (small quantity)

2 eggs (yolks) % scant tsp white pepper

4 ¢. sugar 2 small pinches cayenne Lott. mustard YC. vinegar

I tsp. rich cream Yc. butter

I scant tsp: salt 2

Mix first seven ingredients thoroughly. Boil vinegar and butter. When begins to boil pour over other ingredients stirring all the time. Return to fire and cook to thickness of rich cream.

The Flora Macdonald Cook Book Al

IRISH POTATO MAYONNAISE

I very small bkd. potato I tsp. powdered sugar I tsp. mustard 2 tbsp. vinegar Estsp. ye saltihc 4% C. olive oil

Mash the inside of potato. Add dry ingredients, add one tbsp. vinegar and rub mixture through a sieve. Add oil slowly and remaining vinegar. You can hardly tell that eggs have not been used.

CHICKEN SALAD DRESSING

4 ¢. rich chicken stock 1% tsp. pepper

4c. vinegar few grains cayenne eggs (yolks) YS C. thick cream

2tbsp. mixed mustard TC. melted butter

misp.) | salt

To stock, add vinegar, yolks slightly beaten and rest of dry ingredients. Cook in double boiler stirring constantly until mixture thickens. Strain, add cream and melted butter then cool.

BOILED DRESSING No. 1

4 eggs (yolks) 14 tsp. salt %ec. olive oil 3 tsp. powd. sugar 4 tbsp. vinegar I pt. whipped cream

I tbsp. lemon juice

Beat egg yolks slightly, add gradually % oil and lemon juice. Cook in double boiler until mixture thickens, chill and add gradually remaining oil, salt, and sugar. Add cream just before serving.

BOILED DRESSING No. 2 1% tbsp. salt 2 eggs (yolks) teisp, semustard 1% tbsp.melted butter 1% tbsp.sugar 34 C. milk 14 tbsp.flour 14 ¢. vinegar

few grains cayenne

Mix dry ingredients, add yolks, slightly beaten, butter, milk and vinegar very slowly. Cook in double boiler until mixture thickens, strain and cool.

SPANISH DRESSING

1% C. thick cream 2 tbsp. vinegar _ I ssp. salt few grains cayenne

Beat cream until thick, add salt, pepper, and vinegar very slowly, con- tinuing the beating.

42 The Flora Macdonald Cook Book

CREAM DRESSING No. 1

I tsp. mustard few grains cayenne THtSpa Salt I tsp. melted butter rhotsp.uy ) four I egg (yolk)

I tsp. powd. sugar 1/3°c. hot vinegar

yc. thick cream

Mix dry ingredients, add butter, eggs and vinegar slowly. Cook over boiling water, stirring constantly until it thickens. Cool, add to mixture cream beaten to stiff froth.

CREAM DRESSING No. 2

%4 tsp. salt 2% tbsp.melted butter % tbsp. mustard 34 C. cream 3% tbsp. sugar Yc. vinegar

I egg (slightly beaten)

Mix ingredients in order given, adding vinegar slowly. Cook over boil- ing water, stirring constantly until mixture thickens, strain and cool.

CREAM DRESSING No. 3

Pespo)) vanustard I tsp. butter

TOTS Py Beet I egg (yolk)

2atspumwiour 1/3 (Csevinegar

1% tsp. powd. sugar yc. thick cream, sweet or few grains cayenne sour

Mix dry ingredients, add butter, egg, and vinegar slowly. Cook in double boiler stirring constantly until mixture thickens, cool and add to heavy cream beaten until stiff.

CREAM DRESSING FOR WALDORF SALAD

% tsp. salt L2tSp.) Wit stara I tsp. flour or corn starch 2 tbsp. eisueadt 2 eggs (yolk) 2 tbsp. butter 34 C¢. cream 4 ¢. vinegar

Mix dry ingredients with butter, add yolks of eggs, then cream, lastly the vinegar. Cook in double boiler until it thickens, set aside until cold pour over fruit.

,

WALDORF DRESSING

2 eggs beaten Tec, sugar Yc. vinegar a pinch cayenne small piece butter % tsp. mustard

Follow general directions for making dressing and cook until thick.

The Flora Macdonald Cook Book 43 SLAW DRESSING 3 eggs (yolks beaten) I ¢ milk ic. sugar LE: tSp;))) mitlstard 2tbsp. melted butter f vinegar 1 tbsp. salt a pinch cayenne Ptsp..) corn starch wet with 3 eggs (whites well beat- milk en)

Beat together ingredients in order given. Cook in double boiler until it begins to thicken.

OIL DRESSING No. 1

14 tsp. mustard Zc. vinegar (diluted with

Hitsp.) sysalt coid water to make %c)

2tsp. powd. sugar 2 eggs (slightly beaten) few grains cayenne 2 tbsp. oil

Mix dry ingredients, add egg and oil, gradually, stirring constantly un- til thoroughly mixed, then add vinegar. Cook in double boiler until it thickens, strain and cool.

OIL DRESSING No. 2 4 hard boiled eggs ' Y%tsp. mustard 4 tbsp. oil 1% tsp. salt 4tbsp. vinegar few grains cayenne 4 tbsp. sugar I egg (white)

Force hard boiled eggs through potato ricer and rub smooth. Add sugar, mustard, salt, and cayenne, blend well and add gradually oil and vinegar stirring and beating until thoroughly mixed. Cut and fold in white of egg beaten stiff.

Ae a ae . |

‘ ¥ Loy

+

- 4 , Fa. ¥ =e re ‘ 4 : ~ 4 -

__ 4

ana < Wy RE an at ¥ fi) Ke aryl tee 7 Ly civ On vies ivy fi | | y Weve sip! V- i?) 4 7 J 1 ‘ip i f x ea A eh hol , 7

¥ i * % tat g e ear : , ; } AES TS ae a ES aa pay " Pitiee! tA ; , f

f : f é vis “RA

PAD . q ae | x gl i ris ee ia. it " mY ; Wal 4 A) ae 4 3

a Pee . é

¥ » 5 aa

»" OA ahd CAA alee

ih

ABH oie Tale iM a fh Ate Sy of at

OTA fe ae eT! aly < mer y sath py oe tha : st fis) ie ie Ht rae ©

ae ie A iy al ¢ ont ‘a 7 ae

Py

7

Pe re ep ih in Ain a hat) Ge ee ove

at

%

LoS an econ edened ere toh ar ae EE OO ecsent n me oe e l e a aalt Savas joe aboeaigacagacn spnenlavnynue cos mye oma geyeones yaomn ese pecereue aya : “ii? mga ERR PAR elo a Or CORE AESE SEALERS LO aim RR ANS he alee ad piped a abet Bm = hall wl am eee U ep ee, . ; pA iaietinie. ep Lmamampnss ates) aKa mba beoagagmias as parabaiesaiesapeisier: Laymiriaiepeindal ahaa aie yabadr anys ii amial =i A IAGAL A RAI RPG SNP Al aA) Ye LHL Mira ine aI, mpl RE He LLY, Ae nsielalmie oi nie an aca euee apa capa laa hols = alin ales Ana IRR a Baye eu Sini ai Raueiel 26a eiho oe abe ab ALAC shed Spa entat AAEM i MUR mle elas es aan rs Mere LW asd wljalef al ot pAcalalinbs jules ataseie jain -acacegtheenba imi ndmusy elaba|roalegehs tall apakene taeoheomiaialmanhelaysiauey-uedaaceseie = miaiamamel=(acmimialieyaiehadaiaelesepe| nal aneieledac ein sual aiedayh. oats esa sia AC Raainee Samat an seomye siseye maertt eget mae pee hern meat np mpsgeoml age toecegegegaiaks inset sceomemganninn scenes sie as cararSghue turin Sahial",

Bsr Mt LADLE SS Bip ir mei Abide neinseuets, | Sie me liebe ; Pay Ay tse) io 4 SRR Bes Eye veh SRST Ns pens ot Fir gag a os eS Susi R iO SY Rae Ls hase loin oiohseaiege jimjaraialederspouniedegedakarelseain Aine makeuei sian specehabadehabein arsaaceunieioiel crak nincansisi

g LPR ASE LR AEA ral S ber en eh CRY SAS ei ERE O IAL Ee) Re Rh OL ALP Al ol cial? Lofieipe Rp Ri ll Mss) eh SEM LL RYE LM pe LOTR, Ripe SM inh ede

RZ) abR oS emai Rp YR i Seb Dhandcs Siete sieieiarniehelecbagaushsiasmiccscaieiedee waharatrieee meats ie eel pate ee NS IM ALT A lo mI

YR PAPEL PSS IP CAE AE LEM RMR RR LAE RESP IOS h Le ALE ERA RABY) BRR elf) By Py al) ARYL oeie EL) A La Cee ye RIES a O-1 See tigt a6

rere ES PTI eS RAE. ay ee Sea ee ROI ESE RE OLR AUTE NE Ge RE SISK OE SPR TEER Tair PS SRY GURL RES RUME MAS A

Sead Pui ay AALS PER pA Md LORE NO LA Re) Rumi in Sirs ah ciheiak SN SRMGRAENT al emer im, SUA res ml umm ues cr aie emia Rpmyadera ey

SALA PURER AGRA ES MACE LN PN NADER A ARAL ely) eusiriiea te: SAGES 1) Aig e | mG eine ie AE AY wh Mf OY ALE ES FR eS UA MURA AR ROCA APA Ahh) St obea dA) Mime Labe i At A Meas mime empties thet Gtk AUS ats Ry minde (ep elial U2 is {ebaliay ele, myainy <payeeeOe impair eur MWe) Sah alee it Sh Rie ROKR URRY Mino ey ML HUE EH

tain De® Ie ai AES Rea eB PEE) EM De) Dye Ml Rha peje s A RRL LEP MLA mee ALP SAL SAY Sh al epi ay AS g Ay FUR ERE Rhee Be aad ay IE: he Mi ALA) = OVER: elas pp

yee Ap: ka aledsislninancelsialabean wie, Rif MiinapBuegnje: again Sehmpalls thee oh mei Biaia ln ee aR ay ae ai AGE ele ab apaGmnL am, Aiea espana,

eradnunynsniathepelosecnisindal-iaucnoy unis mierabed eeresnese Tate heomuaenl injuuny@ pala einen aiedicasuababecl-spsnegciei=ansiok-hedegegsiayaeictecendr mines

Le 1 Ufo Ns 2 REAM ERE Ala i 2 PS CRUSE AYO AIS hs PES umye ees x Yee TOES R LOL m ei Ley SER AR RRL ARS Say RIALS MARR as CL on pA LRP ROSE GS EALEL S

AMER A618 ES PUA ALAR oN A aL CLEA LMM ERIALIA KM eR OES Hyams apa Ra al ebm ey ei mice be ele) yell lA aeR ie, AAs HelleR Ale aS elee ma) Guta jit all Ante a4 A e Siok 295d pat Op ROR SVE:

LODRiPiAD AD ite itustuaeh “faba ia Ad sinyapay aan Lt Ramee sisi ane mK Lica bUAB Nol obaie inp AUR IRQ RiNg Ras Toa) ERs RRA MLC Rm AR aR Y : oF A Th Heap Oe EEA NSO Ti ot IIE BAR POURS Fem GAA PLATE PIL Om Lonmin pege eh AS UR Ol ahaa dee Ie LMR mL mem arictieL.m laa ANA pats [ALM RAEA Ie SO Ins iy Ami A sR al Beh AG, Alm RL RR RCIA sO RRA GAOL REE ge OR PURER SA UT AR were Hepa Ry Maa Rey ETOP IRR Ah Es eA ree acacabesmas

PM eo AB Ra hemes = PLE oN Alls Fi Pin, On, ALONE M IR pene NAL AUSY S bai AUAI ANAL Rls) ahs Nal bpeR 2.9L BOL AIR Vey ay ey RM, : EU APRON Rn Bun m Pps elRe ae hme Sl ISR Ai Owe a ea VAL SG eA ey Re obs 4A, SOE |S Sy Rela ee thay ay Re RCM SETA FER ASS

Fas Y e, mk « A = Pe a f

i Riad Bt agi el RH ESE BRE Se tes won 9

Mi ERR, op ane am Je ahe Abas mI ARPS mae Rim ag mim{ee PIL NEM AL a LSM Na alR wisallS(CO yRlymca Ie Ale pm ominl Seis Rapa SURO a aL kM REIS Oh Ah AR ScAley PESO LR AIR A. 958: ay) Awe Rh el SpA wh tla ALPES FEAL A, AE SUS RIN Ry RO aC A OO A, RT INE hE IE

ones SR z é sini eons asa aipapalst tends suerareunje ayes Mombeee see ueimecmans ery eyaunue) ree miming Soest Ast Recent ne eet Sy SIE A CS heh a oe rarer eer rey hte Pa Merete * PESRAEES AIOSO Hak oI : pantie ‘ 5th ners BLS Gy aheg jeu Reo Ram ole) ata elias — em AA oh a ede Rages, <4 =e pak MRSLAY LOLA. pret Read ee SPA) 25% Huene / pages ja Bote

i a F Labaleeteisjepey es Meat eases cola Ajeeieinsaienadcae + Ss eis se iocrieieinietis si aS bas ead coeeepeies iat mae Sieasl ne pouelat abel Taneer BARE PSSP Rai AEATEL ML aGakly sil SEDARIS “USK OPEN REEL ODS AEE D

cr iksdl : $ fa Nees st Sw ae rbnieeeksimeneslel= sim ehas<pmire,mgmomicnsnnimnnaicwdes~ wi niAir Leia ini satyeoutieiened anes Iai sins pies Easel kSinenenl aN MSE a Sah Ohi CoS Ae a

NETS De eee Te on ed JAB inieajo pies raise aaRyene Lalo ase ene Awe Ss Fite leenieh aUApee whe ett IP As Mee yee

=a he aT tp Bc ae a stands fos PPT TE el fr PE et APE Ot Sp PRE OT Lh tei EE REE FPL EAN PIT TD TPE Sea aa oe eb ester Sen ame AEA: Le Mateotpetaca icy | SSE ie dae es one i HE ete TIE ea) LE se TESS TST re pre ee Shaye te He oy oy Eo ap Wy oe oe bn Se a a ep Pete emit Megane eee Se ea LoMR OP pRuak-be ess SE EBLE SOFIA AURUM LAG" LM eRe ait EMCI A LAE APSPRERY SOL RRA SER NT PE Res eh An OPTRA SERRA A aR PELE oe fo BR PA eA RPA YATRA ONAL SYA ALON BALE ERE SES AEE aioe Stato ay-9t tin ede Ppa EAP SRF ALP A ALA eR SURI gay E RR ALLE IS 1S YAU LO RARE AR eRe ATAU E UE ER Bf Roe SPR ADELE ILS PASS MLSS A AAPL SL SelM FURR OUR They ease NRees SITE ete = shad ihe bed AA PARE AS APR Sa sami (co JPL Ra! Oi alps alle eR PARE O NUM Cy ARTERY aay Sy AEE lye ge aca Le pes Mba TAR VALE maha TONLE RL RIAL ah EAL Ry A) al) 8 eh ah 48 (MES Ra RAEE RTA REALS Se RGA ORR Lele 2538 SES MAL APE OR Shas oll * pal as SS Ae payAHAde poe ESP SER AURA SAA A REE RE ARAM SBR Sie eda. = Abe Bi aC yah RA 9 RAR APAALAS a) esas il SEAL AIRE PURE TAS URES TIS

BOeU:

UR ice REALM BAER i SER RIMES UREA he Lajel mnt adel sgialaleneien~iehel all-\iejeim pale shes ern Beir pel leley tak ap ce ease SiR Ainss SIT AS SLs peer ATR ANS S ERESEELs PTR SUI ARYA RIAE SEES BSAA IFESESSS DRAG SP: ae a min bme bala pene one iMPUSsShnbademizbasnielauaraye listed sibataacyal-darersacsuine~ eile smcatala mason emraiches sassy gs herb raen rea eeeial ta. are age ee saunas See AGRI RRAP IT A AREER ARES IS ARMA ETF COS VEGI ER SS ORAS PRBS Payette Hae eels be uepe pases: SiS IG eee a iptiis la gepelials|/apSLSioL eye Sie we uen AeA Lae AES abe SLE ARRAS Sim ee Ay ER UR pS AM | Ral leh PLM EERIE als] AOS RA AL RRL UIA ie URAL AERA ANTISPAM pag SE he APES PARAS sae AR“ ah od Sh Shinde asus SPA skeh Pie lisg ay aly =<) ire fa BO URL ADRS PLE ABE ep tI Rm Ree ot La AO PEA ELAL a imp oii aU d OH Ai BE MS PERE RAIS SIA IEEE ALARA oh vA Aa

aise bala hs ae bee Rea SG RAP (SA RHR GS Le habe eles Le hays de pes Sept) Pe ARO hel S RAR) APA RR Ai Se EES int SiREIAR EI ERA jh Ry SME NEL RE MAG OAS AE LALLA RL ATLA EME NEA REGED BONA SA) SIRE SOP STE SERA,

Bris Fifa kOe eA ANS EES ae <EAIM BEB R iA NOL OY SES Hire 8ofi YE Ae | 1S Mel RA YRUEUS ASL A AROY AL aiims Ayal tee eR ae celle ti POG EUS US SY Bis igh [iad ahi RSA AR en REM ebm AG A el Aiton AU Uhl a Oy ASA, EAE FERRER TREE RLY SeTSL

2 Ayes Shah SEALS AR ed, Aypifa his, s (Pimp eR Rone jAfielt Anal sie Pee Ala AISiacen cum imcais PAL PR gM tal p oe sisch aan 5, SP Ps 6 GRO AL CRE Spe) PERLE BES RPS LAR HLS SA fill A PLEA Ra a) NY Se ent babe al tes Caen eae

Spgetsneiyeya

BA PRR oh Ae AL AALS UA a Sift BiArSwalingenaale taller a papesta AI PeAUS AB ay ARE Raia Le MURR ae! SAL AS i See Tees en Ste i SoAy ¥ vee Ah DE eae mae ee

ahaa legal si Mim Re PRA ALE OY PTGE IA LAR eine Maee) «Je PALR GLAD RAL AL aa LOLA BA) AAS RLM eh Oh AECYR LAL EN TYREE UR ER PR MUR My Allan) pe wha elt OU AYES ALS OLR LR EM WLP LS AEDES IAL AUB PERERA B ELENA T SS UPL STORER $a ye at ai QRS Siapaiiajaleheians, Ait a aheianathedste miase aL abace/s/e enalayeie mse. erat Tee ah babes a: RS mimLsoe mien dsj kaence @iPLn lakes sjs| comeo ial CAIN wh RTA TiRha = ZO IEL BES ARSE RRRRE IEP

RS RES Lee «LR GS) MALES A BUF AR Say B Myo yd ji = § =e, I a

ris SLAM ay SUN RAR P RCRA RCA URLS Hie Rip BE LE |e Se SER MY SAS Aa SP Rap 12 ALAN SEAR Ril SS del) A SRR NR BARBERS PAE Ae SSE AUREL SRR oobi einai sate ms ayemate Meee rie Vie tf ststgmamneeaye ar ONO meas ma nisanb payot spa pnieerel “Lele balabekm nein symm niay aoe ei ma ein Mp sReL StsIaam SEne Ala men iran |

Fits Noten Byala aes A isehg mp ORIEL M ER APA ELSE TCM RRS Ree) BL Re AER he ORL ae etree gigs renee ee ub ee PAUP SRUS AUS IEER obi LR ARSE ELE RUA Aoi Sieh AL Spey S RP ARIS US We jaye sia = sis lelimielm 24 eclel= edeke PERE TE TE SOR, Dor eae hie ee se MINES Io Spe AswS PAPA BELA SLi Sh seg ET IR He ASR PR UA A RAY EY PLA REALS

BA LALSUehal~ papas kaye. <=. aE APA easy Les: aba pe Lele bese Sielape Bead <iRoiR Ue wR RLOl, Cass PLAbeLe) 2\p-hedasalial Are aavays, YR) Pee ir Oe eel 8 SA ae seer Sy caiman ioiee ta aes Fea = panera nips SAIS aia wy, 7 RRO SUE Rahn) 8 ERIS LS ARIS) aR, i be pl tos ieee oe eS Shs a a ad act Saeed ek ke Noe de Ha Se ea ee sieieteeebeperegennan p> RPPALSERUR A Aha UR 2h 8 Jaye) bee aS MUM ied Bless, PSE RASE MAR ALA aes US PRR DSPADAY Rel apeb ads yap Brey au AL? GMa US aR Ee AF Ut eR AUMAR SREB SE alee e Ue ale

jeer eeiieue iabe yer: Le psQe me Rial CURD RliAl eel asehel Se} ojala paiem mae sem be Pee Hy BSS BA ae Rah Sse 8 GPL A ee race iS 1y* PSR RSE D BLU PS ey SSSA SSR ARR UR a aaa ee POW Pe lm ey Mim RIEL SEAL SIR, REUTER LRU m ely HAH SNe is “pel seint ly P ar < (Rani] SERN ALA SEA X Ohe eS EES LR OUR IR deen i tee y a (alas eet gs SPSL GHA AS

hd aes aE eee ae Ae ST Deir aan moter Wea arte te het ire ma wee ste oe eT .

Fe ee ee es e053 ; eii=5 ees hei sesh a3 58h 2 tea) A Blob : BREE rir eet a2 | Bien cll nls ya eee eee eye seis tela) e eyle i eee ee eR Sey ei PROS S RANT Whe) ti mS =} wes eel

ideas priser sacs tee ed ce titer tae i Peete ore re eee fai sittigndtyshapa epee siesepayea tamed: nongsin gm aut ou Aiea caieliaiaiae hs Sparen te wrt = leuelacaties, UB RLS AAC BSI Ainslie eee eile i a epeye ies Lapa Aal Bi ate alin BM T SR aee Hh sp SSeS, bale i Reals al ee et ad ye a > ; Se had onkcniaes ae Pipe Bien ik ie Limiataliti-snpeisimimunireh=coie.con see] ater miedheuaiaa,acalvdnunimcegnpen\eiajanagakepsiape atenelinyerpcapniryskej-usyre ages imeem niece mL tim nie aieh eh ame anarn apes taamyenaialloL ob eimn at alacnea aN Memmi nba ns mcede Fee piiianusteasicgnanianel ars ite Tee Te frie Sie tp re tartan Sof Pe eth lier te pe Pat tpn =a oP eit A SMP reba oe ETT parece SE AL De Spor TETRA TE AE Pens BOL Stamey HME ENTS Te te a

Bivaihmiee pay As AL ai0 U2 Leb mys) Rua lee mee EU ie LAER RA ml a AOR IRL Le PELE incl fA aU AB Ge omy s Bs bat aL AAD MRL eye LOR Le PETAL AY RUS Rl Ae Bl mR OR Saal iy 8) SH, CAH GU 2 LRAT ERU TERS ALES RR LARP kD 2

, Ribs if e vate tt a 2 = 2

si a $ : : 45 242 Pig Bu i 2 je NS LS Ae oe ea DRIER REE se Ry AHS FSS UR A Oe RAS AUP ERIE EHS EM Sagas pe te LSPA O R AY Mf pall RL KIO ERS AAU EM Leh ae als oF ELS sede sLScsheye.satonaecooecsy loti saghint sae intend ae pans a teum aS Raney eae ete at esrb ceisuapeanpeea ie aces Senate nate see cootenue mene aon ernment need fi Pie Un PURER ec PARLE Rice Bas ge Rhea aed ie (URL AERIS ERALE Cs LRU ij BOR BYE PARASOL

Perse fe aN aan tapaleiaeohsieie ine ricjmumes sienansaeiab cui sgeiminasnenin. so-mieics wiaa wepanedny eyACeiabacaianauainjoDeielri eb aUnoe El neha mi aiaasiegenaintol

Seal aime j ai : agai = EDL alah Mit Mn ae ea SAN AUS CATES Fl 9 OLR MBE. MAUR ar ey, RUC RA SALAS eK ame Simm cole ose aa Aye aac Ram ea AiR age oR my SLA a Wo One A es Ca as se acs Py BF Reo os mein oe he poncmunanl osmiacab obese gua cancecmpniiny =ptyeitie ake JeLere pnd maspeneinne jaya te, nas0 papain ahah Fas tae) mop heh edna apna aoa MMAR AN, MACE Shanes Bye ope iPs ng ey PUmIONML mt “ke RNC AOR MRA UPA AER PERSIE Cd LER ADEE ISS URNA ISS ALE AE SADE U9 hi Minmiabe Pri eae a ime lea RAL AP RI TADS ha mma soil Sia JR pe eR RL AL Mel a Nei Michell) iPeiea REAP AL AYRE RELL ORLA TS Ey Eh RUB PUK Lom SR OM SCS ERIM woe ym Em MLE MEMBRANES SRA eC RS EHV AER ALS SEES SEAS AES EAE EASY eSerdpeheniee nije cs gmieeaons-eciadan Sektneias pe set Cr pee tp tee Fl SSIS FE i PAT HEHE eh fe * Si AP et a ete SINS TL PN TPE Rp op ARES TE A LA RI TONEY fr TO See tS y whrt e TETE piiedess = speuepegtiseRySim, S tai esunee ease eae a > a JETS YA | nah SM RER DR se eae Bee A Laie pelle GRN ep MDX 18 DRPILL OUE LF) MY UAE Rema OLR Ral ALi Dimi al Sipe See RIE Bh aii DORAL Bh ACR SL a eR OOS Bh 5 BUA Re Tee a eh Sr 4 Sala in ae ide Fe ede aaa A A ERY ae Tio? aes ShaAaaeeL 20TH wri - Si peese ae = bt ieee Sedna ee tt er etent Tate Oe Neate te eee erat St OP ieee Seg tee ee ae Sivek eliak ey AE etre FO aa cael La as al at te oe Sh cab eeaken 2S Se Sal mM sats egy fee SER AER mah ty aren ka Se LF OE ME ESE BS PSS S ARLES P EER OH AEP P ES RG REA EAE AA SOF L AOR, Faun adctumissmindeon Aimiose monnc= am ieumpanedal sum isin ris iasa bogs paaees Montane aL A oye Sree A paceineiin ams aeaaaaRDACeMEMUUPGRcatD lel soaile neh epenrar cia) Spates eatut epee ACANAI «tues ACRE B IRs Oy RIRED AT a Sm ap UPAR NER Fal RPL Samed RFU ANU IOS R NR Ns Ane tm MURR AAA ELECT Ma Ite oreo as aa oo es Pee SSPE aL LEAN aS den ences UA SME A afiris Na Rd aOR ik nse RIE RHE PEE PORES EE. RABBI oR IR, STARE BOISE PERCU AERA SHARES SS eee Sir tenn ter int he fe A ER Roms pooh Shoes

RAPA Mp Rig LET ER MAE al =3 = a e. : > > ote Z rae ne Esa Oe teste ie eth I Re Cre Pet TE A ae thriie aera SP RUM ee RS BEF Le A

z PFU EDR EG EIA PL LER WORE WEEE EA LI Res PL SMES UCR EPL ELST PER BEM Caled ire ; Ty ee i tn ip cere ont pte cee RE DN AL Peay ey eR OPTS pe ea Nee ae ee ete pe nee BS fri Be cee S REA HARE [Rhee Rh Abe RIEL: as. Peg Re sey Rye OS) mS BEL Oe Spree EA He Be EA PUR Sets Spy Ree “ei BPE PR Se ey hr Spe, oye Remy ~ Fg PG te Pt Hj P| OE Pelt sh See oN SIN OE TSG Oh eh Dea Pea EATER LMOTP CTY Tb Te aOR NS De te See te TEETER SESE TASTE TY SPT es GT Set et I ere at eit Pe rae te ear (mie limanqripegmde (my mmm ie IR LALA EEE ELR RR SNAPP REO mR UR cme sll e MUCL REEL ALOE ai OAB ICG EL sl 25 OL OUI Si AAU Al “EGR CL EG SEABED EAE FFE IT SAE UTES EBT SHER SISE PY AYES EE RRA ELUM AER LA Pie eae Rees aber sete : Pa GmyRiaieLera ym nlei aioli ed Sh oy URE IAL) REE PILE GIES ENT IOLA ERS PL IMAM UAE A PLOTS SERA L PETAR SERIA S EE BAS GIP LEERIPE EL IM RRS IL, FR SRO HEAD Se Gn HEB ae Say eusie: SALAAM 52 eas al Reem SR: ef RATER IRL PL SUNY EAST AIA OS LUM, SERVE TERY SRY EEPU PLO REA Bhd) Sy RMI AY MARLO RS Rit BE RY All LPI F UE EPI RY EURAIL SL OUR Rs Mery GR nak Rijend 243

rebel je cai |, BLP. Rn PEO de eh, ip BO LG RAE SEERA CEL RP BES SARE AL SYRIA AUR bE Sy ESE RE RAG RIS ARBOR RIERA) SSE RF SE ARE A SIRO YI IE ME

RSE NEL SERIAL SAAS SURYART LOR! LER LES AAS mt SL PREP 1, 8 PYM RON IEEE FE AEM Pate FBR sa SFO PREE REA EE REPU ES PUA RAL BAS Ay SG Si STAB ORY PERS SUS SFL He Ei of EPO ESLER OM NY PLP MOL 2s 2 a at e i

Atietal, * 2 i MLR SEES A = : * 2 é haf ay seus isalie Bsa, RES (tS, MPS LL EL SRR, Hype SYR SRE ILRI EE RUPE RGF R A LE RIFLE AONE Hh PRADA AE, nt PEP EERE US LEP CERNE L UALR CIO BHA OAL

aaespasaltee i ; 4 aa. : eyelets ee ed ‘ , . Sieh rue ehnmielenagey 2 ‘ fl SABO PRS AS Reh SD AES RS RAS SKA RIE RAL RIALS ASO PSR EUSP SD SPS “IEEE RUE RUNES alin Pag Sue eR Rad iin, P48 96 =4i pepe ts Eas aoe id ‘i? - era rae CREATE Ti Re tap eee Tel op Sun Aree oDa Se pera en aE eon teat Se LI ae PLR LP lai) (RE tN BE SiRLPL A Ae LE Rg EO oa BCR Se Fyn CLP UR ok Eyed <4)5 é symjeree aeues Fae URE FRYR AIS ALE pe eile emiais yma) AAAS) Shel. aR een FUR m asad nei ee Se ee ee FENG

Mp Ribm iA Ais UTR YAR, PAYA RR AA SARSY AMR Ee oie > lassi eNO shales al ey hy iy SHeNS Ala: : ne a Fal asd 2 soe see Pia Pe TR APR RARE YR wah See cap open sac eat eles ee ni i aii eee se AIPA AA aled ala ates a iwlals Raea he pegmls oie ieee nit r pais eats mentee nbn nie uearielinasire UA bs tse mie

pel aBhe Sa enn nen ree SO tte tenner Pie A ieiseencumrals a Smosiapaieoanaies ace Beseoh -euanmosioae ee ed Sus

a tied te al lot as iS btn) @ l= ei TTR LRAT i PPE <P e rd a4 aE E Sau pRB Ey - “fi 4 rs

Saesisisieumeniay eae ie sels iia abies: seers coms PRE IRRS aieend SRS IE ee OF a Rpm e psoas (Ogeh ahB iMG MIACO| > ALR Eh ase gO RI PRUNE EOLA LY CEL A AE oR Ck OR Bll Hel RUSS EMKS SR SEE Se ~ Bee Sea sel ME IY IE TT LET OIE Te Meee SiS Spree ewe nL eae ARTE ULE ST Dee REET NIE FOF OO HEU Ser Sra SIE NTT PET Pea Talat Carat NG tally ia lh br eg BF Ee oe ene EET Oe eS Ne Ne et ieee petty ae ete TTI PTE a RT RENE IES PEIN Ie TRA hoe ew Te TE Fae Te I ee Tae ae ET EE TIES aS eT eth Ree eat Pre ETE Sapna Marre tye eee mon Me Sy apo ee tet: Sey 2 aieiacnuegeaniecmsncte pdsedeiniepageins EA peer ee Se Sind wheaninnaioise sanmmdnisdarseciononsaecie tee riens aeianeises RR te eT EI STE eee NERS Fe NES NS A als erie eat te ‘

CP ae age age gee ees ye ate at tt od oe ge ee ee eee eee ee : aT en ee a oe NE Pe eet a ty ae a re era Rpt Oe Ea aah EN AY oR oe I are 3 : ; epg ae : yaiiate ya} aceeese! , ATES SP ee ay ra Sie Byeuey J e , : sidissinianaes

Phos! SP in Wed

PSU RAL EL Ss ARIK WRAL Ol

2 i mull re caiedind = aia

ins hy Mis EA I et PRE PX eS) A AG MARS BUS TE ELF AMER EMME Ry AGRA ha Me SLM PORE NOR Sl ayy ees ae el Seniisb site cauA a ae P RS Rina LS NyMin! AIAN — RUM MEI pA ZAIN Oe Coxl | MiRicy Re AAitey a Ussimle Pe aoNR)= LBs ny me eRe Mea aoe eae RIEL PT Ms Oe rat a te are aa el a Oe had eae eas al i : - ti ik ae ieee -, alia PR APU al aeRh Shales Ale ee bera Ree enh aass Peon hl ai phy PaeGe i laiey er k Ss ast ooene te ete Sivaragze ailAys 5 Reh aH | iainiainineesiote FP TRE te tirecety ee Dene ees ta tad Sea fate ee eee eis iene eter ter ese ie pret Soret tee Sage Ne leE b a tite > girs Sones Cs arm ao ok Biles eaneln Lp A nt aM Cima CREA ER HE ea AS SN A RMR AD eas Male iabaieih cm inkage,* [a b- We salads wha sainianc=4cue aust itm aD-LrilaLaalpuaaseiah aah egpinielnireitebsiein aici Mishel mpm primyeumnl mie iacadaieians, mae in) BRIA ye FOGAN IER ROA Ra ae he OM I SL Re R keds OME PR eA BY SRA OR Ie Lah = Le APNE ba mm Bt Le RET 1 Pal trl hy By Biel Seidl a peuepel Rha Mngt hes! jeoeeas eseb PTS bre re tinier oe viuinseeebalsirnis cbsoehepaiana ite ee Lettie PTE Th ms She By iii fe ia as

pen eet i " Me ie oat Pa Thee Pusha ali PITS OTe Parte ra Eeiaeieies SS AERA ae eaeaehen somiaieheks AS BL :

di te tates Wei nah Loeens eit : fietmae res irteaieeitre eeey is i i cand A nent janeeeegie mt Tier Ree te ae

BF TP NI LI ET I a ET Re Tah EW SPL TN Pie Ae PIE tt ILE IR PF lie EIR IN eal a AN at ls Tl Liat ie NM At a fie I gs ms OA NA tie GT SPA Mt els SNE RS yt a snc eS RT ea oe ETAT Senn Sete EE

copay 48 Sy eat ey an bBo: geste = a= : - . Dy ian Fie RY RMT By Rie Sal hS

SN Te St aie POE PASE ATPL SSS Get E FiEM lg MR AEG Aa Ry Py aay ELAS Rie HEN LH rent YP PIPE ERE Si AR hi a CLF a eyt ie im

nese fers Se Sie UssRimubse jal tains] ATSUAML lint ebngslnlmacita sunbed iaeus GO UUMERLE SAME RHALnipheand egmpeyepranr ts re eee ce Grane re

embod ei phy MUA AYE MOE ABRYAET LRA | REL AGM Y ARR OH, oer Gh SUE ASD ARSE PECL PEPER ES URE ERs my RL HID eNeH ML OAUTH

as aa! Reena auensanteg neds deandeachabeicuaaneneyeree Si leatinaasonaaasneandnueeeanunnos Se htm tks nie teen ts cag ato tain seh et iad pe etal te td see PL MIRE nh ress SER ’ Rh ati Peery ay Sy Ma, ats Fy £ Pa Rhreg

Sy Sep Sete rpeg te th title Te a ae tet pier iat AAAI -tguie on bl Ae Oe mh aoe MON oN oe