HomeMy WebLinkAboutparish cooks 1938 sec 3.pdf p.&-al': pTTT aCOOT
l cu: shortenin,-, 1 te^s it vanilla
1 ea,, riuv butter salt and saLu
1 ca Su-'Ur 2 cu_?s fl_:ur
c, r - -ar
Cr--an peanut butter and s'ncrtenhii7z, aced -rrhl to a--nr brovirl
su:: .r. Croaa- thorou,_hly. _,*lid vanilla, salt any soda, sifted in
flour. ::ih r>ll. F,)rj7- i-.It(: small balls anal ^ress flat -.rith
in :.ullr-.
I -s. author Tooter, "outo 5, Ithaca, `. V•i
Ci OCOLI HIES I
1 cu su,_-.ar
'— teaspoon bake nozd< r
2 cup: sifted flour
1/3 cup Ited butter salt
2 squares n,Utod chocolate vanilla
is :_.,,derate wen.
rs I-a- Eo�rer, iru�- nsbur;, ?:. Y
--
_ CEOCOL TL BRO":_:IES II.
2 squares choc.Dlato ( :oltod) 2 cud flour
c'1p butter 1 cup nut :_.eats ground
l cud, sugar (scant) 2 e �;s beate light
Put tc`other in order , ,iven and bake on ;,reased! baki _ . sheet
f�)r 23 ; rout a ir. 350 de;;ree oven.
Black, Perry City, -;. -)
P:�T iO',IZE OUR 1:D�1 FR IS Fits t
TT,"; nPURIM ICE C--E. = CO."
218 First St.
�f
�110_L 117- "
Ithaca INT.
IRrl"�>.S�'t71',G, ' . Y. �RE �� DI!iL�2248
61.
- CIEAIILpLT FS
2 cup butter)
1 cup water ) Mix and let come to a boil.
Stir in one cup dry flour. When cool add 3 unbeaten eggs..
Put large spoonfulson baking sheet and bake z hour in very hot
oven. ." (LIa'r_es 12)
FILLING:
l cup sugar I pint milk
I or 2 eggs 2 tablespoons cornstarch
flavor
The cream puffs may be- filled with chocolate filling or
whipped cream.
(airs.-John Hansen, Route 3, Trumansburg, N. Y.)
FILLED SQUIdIFS
e, 24 cups flour 1 cup shortening
1 teaspoon soda 1 cup brown sugar
2 teaspoon salt _ 2/3 cup warm water
2 cups roiled oats
Sift flour, measure; add soda and salt and sift again. Add
_ rolled oats. Cream shortening, add brown sugar and_beat until
light. Add water, dry ingredients, mix well. Press half of dough
into greased pan (about 9"xl3"x2") cover with date filling and
spread remaining dough over filling. Bake in moderate oven, for
25 to 30 minutes. Cool and cut.
DATE FILLEM: _ -
2 cups sliced dates 2 tablespoons lemon juice
3I4 cup water 1 cup sugar
Mix all ingredients together and cook until thick (about
5 minutes) Cool before spreading.
(:piss Carrie Rea Condit, Bartlesville, Oklahoma)
62.
"CiZTDIES"
PEKIOCiE
2 cups brown sugar 1 tablespoon butter
cup bro,.rr� corn syrup teasp�on manilla
2 cup evaporated -milk 3,141 cup broken walnut -eats
1/3 teaspoon salt
Co '.t as f-;r fudge.
(;piss Thelma Dcdd., Route 5, Ithaca, N. Y.)
SMI FO . C�UTDY
3 cups light brown sugar whites of 2 eZLf;s
z cup grater 1 cup chopped nut Meats
Boil sugar and water until hard when dropped in cold water.
_add to the beaten whites of a �s, then add finely chapped hickory
nut meats. Men it is stiff and cooled sli htly, drop by tea
spoonfuls on waxed paper.
.Elbert :. lyde, Trumansburg, N. Y.)
TAFFY
2 cups white sugar 1 teaspoon vanilla
2 pir_t water 2 teaspoon treats tartar it ;rater
Stir ingredients until blended. Boil until it will form a
thread when dropped from a spoon into cold water. Pour into
buttered pan and pull as soon as cool. enouh to handle. Caution!
DO NOT STIR MILE BOILING.
( :;iss Caroline Dixon, Perry City, H. Y.)
STUFFED DiLTES
dates (creari cheese)
,mrnlnuts (Cuiton Ginger)
xa ala ted sugar
Remove stones from dates and fill cavities with English
walnuts ,r cream cheese or Canton _ingor. Shape in the original
f r and roll in -ranulated sugar.
03.
RITTLE
1 cup granulated sugar 1 cup water
2 cups brown sugar 1 tablespaon butter
1 cup dark corn syrup 2 pound shelled peanuts
Boil sugar, syrup and water until it reaches 280 degrees 2.
(medium crack stage). 'dd butter-and peanuts When nearly done,
Remove fron the fire and pour iu greased Pan to harden. Break-
in pieces.
POPCORNB :LLS
2 cups &ranulatea sugar 1 cup water
_1 cup brown sugar 1 tablespoon butter
3/4 cup corn syrup 5 quarts popcorn
Boil all ingredients except the butter and popcorn tctether
until it forms a. hard ball when tried in cold water (250=25
-degrees Fe). add the butter just before taking it from the fire.
Crush the popped corn a little and stir continuously while
pouring the syrup over it. You may leave it as it is .)r forr
it into balls.
POPCOR B.&RS
2 cups suya.r(wh.,br.,or maple) 1 tablespoon vinegar
2 cup water 3 cups popped corn'
Grind corn in a food chopper. Cook sugar, vrater and
vinoEar until it foams a soft ball when tried ir. cold miter.
fax the syrup J.-ith the popcorn and pour the mixture ir�to a
?mattered pan. Cut in bars
61
LLL-BRA! 1� ,1DG_ S :j.u,ES
4 squares of ch,c:jlate cup flour
1/3 can butter 1/3 "cu* all-brat
.s �F cup nut :teats
1 cu- su,_ar 1 teaspoon vanilla
"alt ,h choc late over hat ..Ater ar:d acted the but-tt;r tv) it.
r
�aet the until light, add the su, .ar a_2d beat ;--ell to .;tn:r.
n.--lts chocolate and butter. Stir in flour, ail-bran, nuts,
arLd vanilla. Pour into a wreas c3 pan, *rakia; a layer about
ke ir. a moderate oven (375 de:�rees) for abut
1/3 inch thief. Ba
20 r:.inu,cs. Cut in 2 inch squares.
COFFEE BONED ;S
ound sw—et butter 2 tablespoons stron , cold coffee-
3 4 i;:=urd cD---ectiOn er�� sui�r a. Cup crC�$
the butter and subar and add the cocoa and the
c�ffce. ,.jjx Frith acre suvar until stiff er_�u_;h t rill into
s-all balls. DiN in melted coffee fonda-zit, -
CHOCOLLTE BUT ER CRE__JS
2� cups ,,ihita su.ar 3 squares bitter chocnlata
cur. :'rhite syrup 1 t oaspoon vanilla
cud water - cup butter
Cook sugar, syrup, grater and butter to the soft ball state.
Iwm?ve from the fire and pour into a -L ixinL- bowl and lea'.,;.- until
c,,-ld. he_, -ieit the chocolatc over hot ,A•ater and pour it over
the s rru;-). Best until quite thic r. It :i;ay be pourec r. a
b.ztt red plate, �r you i^.ay rloula it i_to balls.
S5.
r
BRED ,,
YE:,ST Etu:�D
4 cups milk (scalded and cooled)
2 yeast cakes (A- large National or Household yeast)
4 teaspoons salt
4' tablespoons sugar
4 tablespoons melted butter or crisco
3 to 32 quarts sifted BRED flour
Pour the lukewarm liquid into the mixing, bowl andadd
crumbled yeast, salt, and sugar. Ldd one-half of the flour wed
mia thoroughly with a. wooden spoon. Add the remainder of flour
gradually usin- just enough to form dough which will not clip.-
to bowl. Turn dough onto the board which has been cov. rcd ;with
a thin layer of flour. Remove all dough from bowl and Crease
bowl with melted fat. Knead dough until smooth, sddn flour in
small quantities until it no longer sticks to board. Th'e dough
I'all feel elastic when sufficiently kneaded.
Place dough back into greased bowl, brush the surface with
, lted fat. Cover and let rise in a warm place about 80-85
degrees F. i-llow to stand until double in bul., fold dough under
and let rise again. When dough has risen, turn it on a slightly
floured board and out in fcur parts. Shape each into a sr000th
roll, place a roll in each of four pans (greased). Press the
dough gently into the corners of the pan with the backs of the
rands, brush with Melted fat and let rise in a warn place until
double in bulk. Bake in hot oven (400 F.) for 20 zdnutes, then
lower heat to 350 F. and bake bread from 40 to 60 minutes. Trds
will make four-- one-pcun.d Icaves.
(Mrs. Vera C. Drew, Route 5, Ithaca, N. Y.)
66.
YEr ST BP.a"J-C Ii II: ON BUNS
2 cups ,Wilk, lukewarm 2 tablespoons sugar'
1 to 2 yeast cakes 3 tablespoons ::tilted butter or
2 taas oons salt other shortening
6to 6:1 cups sifted flour
Pour lukewarm liquid into nixing bowl, add crumbled yeast,
salt, and sugar. Add half the flour and beat thoroughly with
-wooden s oon. Add"nolted fat" and boat Drell. i dd balance of
flour gradually using just enough to form douZh which ivill not
cl"ir_, to bowl. Turn dough on to board which has been covered
_ Frith`a thin- layer of flour. dead the dough until smooth, adding
flour in small quantities. The dough feels smooth and elastic
wher_ sufficiently 'eneaded. Place in- large botrl when kneaded and
brush top with melted fat and let riseuntil double in bulk.
FOR CIN1LUlOil BUNS, part of this mixture may be rolled out
as biscuits only not as thick. Brush with ;Welted butter,sprinhle
with cinnaaon, sugar, and raisins and roll up like a jelly roll.
Cut off in slices, place them in Greased pan, brush with melted
fat, and let rise until double in size. Bake in moderate even,
20-26 bts iced wiic,n c:vld.
(Zlrs. it'4rard Spencer, Route 5, Ithaca, id. Y.
QiUICK ROLLS
2 cups flour white of 1 egg
1 teaspoon su`,ar 1/3 cup -ailk or water
1 teaspoon salt 1/3 cup shortening
L teaspoons baking, powder
%a.x and sift dry ingredients Bzat white of e�J until foal
and mix -frith iailk. Rub shorteni_ - into flour and add liquid,
usir_^ en.nt._h to. ,,mho a dou�Zh. Use a little more null, if noccs.s-
ary Pat lightly to 2 Lach thickness, shape vrith round cuttor
and,brush each with melted shortening. Fold over to Puke pcc`aat-
book rolls. Place o greased pan and bake 1150 degrees, 15 nd:-.utes.
l,a;ces one dozen small or medium rolls.
(Ers. J. ilubert Tyorris, 1307 W. Randolph, Enid, Olclaho ra)
ICE. B•OX LZOIZZ
h comprossed yeast cake 2
-rater 5 tables���ons criscc
z CUP lu?r�vrara
2 teasNo:ns salt 1 can zfra:r i z^ter
cul su;�ar 5 cups f1cur
Cru�:ble yeast �d a.d•A 1u X,IMr salt, sty ar, . _:a
oC.-s, sh�rtcniu.`, and warm ester. Boat two n-Lt-
ju+ s. rest
~f' in.lre3ie ts. 7ix and covar with Fax pa.rjer. Chill. ":WTI
- desired, brea'l, :ff bits, shapo and lot rise until a'-uble L!
size, (5- or s hours . Bake 20 .:mutes in .:-deratG
(as. yrtle Br-Dwn. Vorhis, Ithaca, Y.)
(Phyllis "Burlew Loute 5, Ithaca, �:. Y.) DII:=LI:avS
I cud. fl-our 2 heapin.C_ teaspoons cornstarch
1 tease+�cn bakin__ powder r teaspoon salt
Sift,ad1 s-rreet :-dllk to -mal� stiff. Boil 15 to 20 !A_—Bxtes.S.er-res
;,hen you serve
the dim_nc-r, I IT V E S' T Ir E < T S
The appearance of silver
Lukas the ;,cod taste betterl STOCI:S
and
We carry BONDS
CO_.UNITY, ROGEItS, plated
G 1- emu: ST^UI1TG
* DILL 2286
PATTE- ;N �
Saviis Ban'_� BId,�•
JFWFLr
1 It'zaca T
! Oral ci.»r bel"ov, Strand T eater
i Ithacu i .Y.
Bhan visa
1� cups --.rahan flour 1 cups sour rv.l?c
l cups white flour 1 teaspoon soda
cu; ryl4sses 2 teaspoon salt
cup su: ar
(:Vs. Lildrad Ellis, Trumansburg, N. Y.)
BROAN BREAD
1 e; 1 teaspoon 'salt
1 cups nromi suc,ar 2 teaspoons soda dissol're;1 in
2 cup __olasses V 2 tuns sour MU
2 cups graham flour shcrtenin- size of E_ (molted)
2 cuDs white flour
- .ediu loaves. �. .��., be
- fix wall. _ak<s Mayor c Nuts any raisins
BdJe:1 to flour if desired-
(its. L. Aichener, Route -5, Ithaca, U. Y.)
2 cups sour Mlk 4 teaspoon salt
1 cup wheat flour 2 teaspoons sow: cassoivuu if. etc=
2 c<s s graham flour -sour milk
r
c;D sugar cup not *feats
z cup molasses cup raisins
( ''rs. C 0. Titchpatricu, 2Qute 5, Ithaca, A. Y.
BUY - B I DS LYE i OS i ED FOODS
T -:7r,S GROCEIRY
_- Tru'. 'ans burC y 2ew York
i "To fuss, no puss, no Wastei" 13.
12 cups -,raham flour teaspoon salt
1 cup wheat flour 1 cup sour :_,il?.
2 cup molasses 1 teaspoon 'soda
cup shortening
(,jrs. Henry Rothermi.ch, Route 5, Ithaca, ?. Y.
Bh _: Br:E1i0
1 cup flour cup molasses
1 cup bran cup brown sugar
-1 teaspoon soda lard size of walnut
l cup sour milk raisins and walnut meats
2 teaspoon salt
(T rs. Jane B. Hammond, Perry City, I. Y.
- KELLOGG f S `ALL BR:!-! BM'T
2 cups all bran 2 nuns sour nil'
2 cups :white flour -1 teaspoon soda (level)
2 tablespoons shortening 2 cup molasses (scant}
2 cup raisins 1 teaspoons salt .
T.dx and let stand for 20 minutes. Bake slowly for one hour.
(Lciss Elizabeth Runsey, R. D., Truransburg,.iT. Y. )
NUT B=-Z
1 egg 2: cups flour
4 3� cup sugar (scant) 3 teaspoons b akin powder
l cup Ndlk 1 tablespoon butter
1 teaspoon salt Y pound black walnuts
Beat e,;; ,z4itr su ar, add sifted flour, ba_kino powder, and
salt, alternately with mil-. :add melted butter last. Iz black
walnuts are used, do not add butter. Bane in dry pan in slow
oven about 45 minutes
rs. Sc--aeca Shan, Tr,,u. ansbur.-, Y.)
70.
CtISm:j: C0i.: _r,-D
our C7r21 :e al
cud sur;ar 2 talles o.-ons s:�urt�r�i�:
s,�cet yil' * cu our
s_ur :,il?s * l tea s_�Oon salt
1 yeas-zi-m soda l cud sr;•� ;t :al-L **
su ,,r :� lL� ,._ice t� r� i n e —hl,�- • . cuZ; of
_te _
sz ��.t it=, tncr add th,: s sir :.�1� i _._cr s: a �a)� S J .c
fl�u
l ..,�x.'u itii ; s anc' s
corn meilt. -d nt t
1 s oth. -.elt the s:^rt�_ Z s zullcr: _� 1, -?nl T 1 _ t', ,
V:-Ltter, al�._ t111'r_ j�JlA1 -rJ r tilts t(F. thL ' ut.11t l.) ,'.:.� �Jur �1 J
stir. Place in the jve1 h,atc,.d te -100 de=r s
30 _inut os.
rs. 5, Ith-ac.- Y.
Wj!S f^r �_ovin
BUSSES for Charter
—REHOUSE for Stor :Te
-LU RT YOUR DISPOSi L
1=0l r. 2531
ZE-W1: Transit Compani, J; tienal '"livers
i
� _V, ti...A!]3�•L' .� - ° i` �� .`�v.fi'� : ram 9 30 �� J
G. St^to Str(�et
i
71.
SNUA BhLL FRIED C:aES
2 eg-s 1 3/4 cups flour
2 cup sugar 2 teaspoons baki;� powder
l teaspoon melted butter salt and nutmeg,
a cup.milk
Drop from teaspoon in hot boiling fat,
{airs. "Martha Harvey, 104 Cascadilla Lve., Ithaca, N. Y.)
POLITO DO'JGhTNL7S
2 cups hot mashed potatoes 1 cup sweet mile
2 cups sugar 1 teaspoon vanilla
1 egg pinch salt
2 'scant tablespoons butter 5 teaspoons bakinC, powder
Mix the above and add-enough flour to make a_ soft dough
(about 5 cups). Roil 2 inch thick.
(In j emor; of and Recipe of Ema H. Crawford)
SYIiEDiSH DOTUTG=- TS
4- cups flour 1 cup sugar
4 teaspoons baiting powder 1 cup mashed potatoes
teaspoon nutmeg 2 tablespoons- shorteni;.- (melted)
2 teaspoon soda' 3J'P cup sour milk
2 teaspoon salt a teaspoon vanilla
3 eggs beaten
Sift flour, measure and sift again with bakin;- poNc or, nut-
zeC, soda, and salt. Beat eggs until light. lldd suF:zr,
potatoes, melted shortening, sour milk, and vanilla. Combine the
two L.ixtures. Roll on floured board, cut with doughnut cutter,
and fry in deep fat. Dust with powdered sugar as needed.
(Mrs. Thomas R. Brown, Route 3, Ithaca,. N. Y.)
72.
( ?chel^r Stri�
- 1
tease,-'n salt
2 teaspoons c,a ki-, -3owrior 1 ca= L,ilL
1 Cu-,: flour 2 taAespoons s:crtezi.1T
Seat t_Zc r s�hly. _-Ida; salt and ^sill. ix bald _ o»^,dar
,sit'r. flour. : du to first r,ixture. Beat until sn,_oth. Ba_ce
r hot rid3le�
(Rev. J'.Y'_, � . Lcs:',IL'il, Heaven DaiuS, ;�2;7 Yor'_�)
G rwii �: )tat•,es 3 tablespoons flour
1 c`, salt
Grate the potatoes, sad flour and salt. ',ail, to_:cther and,
dr r by talAesYoorfuls in ;gut frSTii_ fat in f�Jin� pall and fr`�
1 brown. SWrva 1:with butter a-.ia syraN.
( iss ;�r,� r t _3 see, ii0'atc 3 Tra�snsbur�, I . Y. )
Al PPE FRITTERS
RS
1 e` 7/8 cup flour
1 ta:clFspc 3r sugar 2 teaspool_ vanilla
1 tee sr�on salt teaspoon. nutmeg
1/G teas a,,.on soda 'i aoples (sliced thin)
1/3 cu> sour zil�
ix batter �lld :dc apples. DrJj by s',confuls in hot spider.
( :-z s. Je_,nie Steve- so _.. B. , Trwm isburo., -+. Y.)
_ LI"3G
I G, _-,I�TIT G IR dO ,'ITIOidI G
910 State St., Ithaca,-1.7'..
D1.11- 252P Fi,last Best ._'aterial
R'ELISHE- q
PICK LE 5)
CONSERVES
111USTILU PICUEM
2 quarts small onions 4 cups s u gar
1- quart sliced green tomatoes 1 cup ground mustard
2 quarts cauliflower 1 cup wheat flour
1,quart si:mll cucumbers 1 teaspoon tumeric powder
l� quarts vinegar - I tablespoon ,,,hite mustard seed
I teaspoon celery seed
Steam onions tomatoes, and cauliflov.7-,r until tender then
drain. LAd remaining mixture and let core to a boil, then add
vegetables.
(1!,Xs. Gilbert H. Fisher, R. D., Trumansburb, I- Y.)
*, xTr,
PE1113 D IC���
4 quarts sliced cucumbers 2 tablespoons tumeric
onions 1 tablespoon mustard
L red peepers %t tablespoons salt
} cups vine ar 4 cups su7mr
LAd spices and su;;ar to heated yinEtar. Kidd onions, 116ppers,
and cucumbers. Feat to scalding point, but do not boil. Seal
in jars.
(Dorothy illard, R. D Trunansburr, rJ. Y.)
7y,
U:u�lsU ia�l:JU l E
� Li i 1LSLi�:S -
1 all,)n sliced cucumbers 1 t-.;.is a >on cclury sect'
;�nionrt 2 tablas,�o-�T _r .,Umd cloves
Pc;:.-:)ors (2 ;_seen &c 2 red) 5 cups sw_-ar '.(rahite)
1-s t asrpons tu::.eric 5 cups amine. ar (:dld)
2 tablc;sDc, .is -iustard sc;ed
Cut �,e -_.ars find, slice onions ard :cucu,_zbcrs. -d1 _no-ndli
cu- salt, and let stand three hours in ice a—Cer and ='rain. � Z n
s7�ices, vine.-ar �. su`ar, a_zd boil five minutes. Saal hot.
.: _
:rc. -earl Va,.. Gordor, .ioute 5, Ith c s .)
CUCT,TM _ G_:0 `I`EA
12 lar e cucurbers 2 tablescoons imstarr_ seed
lar: e ;.,teen pepl+ers 1 cup ---ratod horseradish
^ni us 1 cur sugar
cu salt 1 teasnoo:^ celery seed
vine,:ar -
Pool cuaimbers and ro ove seeds.. Chen pe pers and i-nions
a_ .'.. adc: salt axial 1et staanc overni;:-htr Squeeza out all ;uice,;
add custard scod, hc-rseradish, su'^ar, and celery sped and cov r
with col' vinc"-ar.
CICE D. v�D •LL
General Izisur .nee jr , ;, ''` _� �~�' `v'
Iuto ,--:bilc,Firo,_.cci :u1,�t,
i t
Fidelity & Du jnsit Co.Sur6ty �`' `�� ;' 1018 (:.State-It�1S.cu
you s-3I2 Sari__ s Bkc.D1". .Itilac ���- S Ph. _
_ -_ __ ,nt: 8051
75.
1
207 1,. Cayuga St.
Ithaca' r . Y.
Telephonic 5663 z
_ OPEN ALL DAY SUNDAY
Good Recipes 11ecd rood Spices
v and Flavors. i1e have the
Prices the best
�.. D. S. and YcIiesson Remedies
L F
SLICED CUCU:'ra4 'i-.L S
4 quarts sliced unpeeled cueunbers (dill size)
lame sliced onions 2 tablespoons ii-iite mustarcl seed
2 tablespoons salt 2 sweet Creen peppers
2 cups sub ar 2 sweet red penoers
30 whole cloves 1 teaspoon tumeric powder
3 tablespoons fresh grated 'horseradish
Add salt to cucumbers and onions and let stand 3 h,.,urs. ..dd
su;�ar and reminin,; ingredients. Cover all with vine .ar. Let
co ,e to boil and simr,er slowly for 10 :.,ir_utes. Seal La ;-lasses
while hot.
('airs. mar.-^aret Lau-hl in, Route 5, Ithaca, if. Y.)
7s.
cuc�r� _ FIc. F�s`
?our enou,h boili venter over pic.>los tc covor then, a_zd
let stand 2° '_Hours. :=easure -:- .ter so that you 7a--Y !Km -r hat
quantity of vine_-ar to use. Take them out of Urzter, ai-i-. each
lone separately Tfrith dry towel, dace in close layers stone
jar. is one ::allon of vine-ar, add 1 cur salt, 2 tablesy�ooris
oulverizod alu_s, same of cloves, allspice-, mustard, , and ci=.x-or.'
-ut all i.n vine--a r, and let come to boil;Pcur this ovor -ic'_-les.
hey. c� �l, `�lnce I late jv::r, and. ad -nei- ht.
-rs. ,dice Jones, haute S. It-iaca, i . ►)
PIC.�LES
s "wash oickles, pour boilin::, vmter over them. Let stand until
1� 0001. Drain and wipe dry. Then l a:cy is :.—lass jars. l our
t-ho f llorrin. ,.fixture over them:
7 t L 2_cups brown suCar
1. cu?p salt
10� worth saccharine powder'
horseradish
=l 2 teaspoons ground rust}arc
Do not heat viae:-a r. Put pickles in ,-lass jar and seal.
( `rs. St mo, Route 3, Ithaca, 1i. i'.)
IT'y.Cn an,!- T.T.`,*.dS??Ur�G
FEDER�:L ,ESE ,VE SYSTL=
i-1ernber Fedural Dep)sit 1 surance C-)rpcirati-)n
77
CHILI SiiUCE
12 ripe tomatoes 2 cups sugar
peppers 2 tablespoons salt
2 onions l tablespoon cinnamon
Boil one hour. Then add 1 tablespoon cinnamon and enough
vinegar to taste. Seal.
(Mrs. Charles A. Teeter, Route 5, Ithaca, N. Y.
CHILI S UCE
5 quarts tomatoes(heaping) 1 tablespoon pepper
1 cup vinegar - 1 tablespoon cinnamon
2 tablespoons s alt 1 tablespoon cloves
I'- cups sugar - spk cayenne
peppers 6 onions
This is zdld enough for children to eat with bread, yet
spicey enough to be food with meats.
(Tirs. R. C. 3ebblethwaite, 322 -01. Washington, Elmira, N. Y.
GREEN TM"LTO RELISH
1 pock Ereen tomatoes 3 green peppers
12 medium onions 2 quarts water
2 heads cauliflower 2 pounds sugar
1 bunch celery 213 cup whole spices (using;
3/4 cup salt cinnamon, mace, and allspice)
2 quarts vinegar
Dice to=toes, onions, cauliflower, celery, and peepers, and
soak owerni:'ht in salt, using the 3/4 cup salt. N6xt morning
drain, add suga r, vinegar (diluted) spices a nd water and put
on stove and cook until tender. Seal while hot.
(';rs.- C. J. Bucy, Shawnee, Cylahoaa)
I pec'; reen. tamtces 2 ta.les-coons circa a a
2 n3wads raisins 2 tablos?oons cloves
5 oouiids broNT su ar l '.ab16sr Dom nu .i'---
:dun to' aloes throu �h fo c ch :,^er, put in colanOer and
- .
drain overni_,.nti. Add reriainirac i '; redients axis cnc_ on-e-Half
;lour or faorC. Then add 1 can 'vi:ae, ar a_n.i e----o r until t'11C'_.
St;al.
(21.xs. Fred D. _,umsey, R. �., Ke'Tf ela, Y*j,
T 3, Ithaca, -- D -P
(;:Trs. Ella Freese, Poute N. s .) PiC �LL� _L_.�, i�S
12 pounds peaches 1 pint vinegiar
pounds su%-ar
Rub neaches and put one clove in a peach and cinnamon in
stic cs. Scald peaches in syrup and skim out in a crack. Turn
off 3 morni-n-s and boil syrup. The last mornin- boil dawn until
-
i+-_gust ccvers the peaches.
am T i
t "v .}.,.P�a
r= "I will com-loete ;-J U
a y cornatitor:"
_ _ D. F. LILLIR' TT...,
G 1• a1�1%-iJ 11 l:IJuL
421 --Nest Mate 3t.
P a S T E ti R I Z E, Dt
- i Ithaca, :. i ;
I L�� t
Y (Tuesdays, Thursdays, and i
t
` � f
D I L - 8831 Saturdays)
k
COS: nrLTST:
12 ears corn 1 tablespoon dry :1astard
1 small solid head cabbage 1 quart vinegar
3 red peppers 2 tables-poons salt
4 large onions 1 tablespoon flour
2 cups sugar 1 tablespoon tumeric
Chop cabbage fine, a dd salt and su!;ar. Let stand. Gut core_
vine ear. Let boil. -'dd chopped onions, *�epporn
off cob, add
and other ingredients. Cook until thick.
(Mrs. Pearl Caley, Route 5, Ithaca, IN. Y.)
BEET RELISH
1 quart chopped cabbage 2 cups vinegar
1 quart chopped cooked beets" 1 cup sugar
1 cup gated horseradish salt
Combine the cabbage, beets and horseradish and seaso'l with
salt. Scald the vinegar, dissolve the sugar in it and add it to
the first mixture. Cook until clear. ` Seal in clean het jars.
This is particularly good with meat.
(;hrs. John Thall, tZoute 5, Itha ca, N. Y.}
CARROT RELISt=
1 head cabbage 12 carrots (medium)
6 peppers (3 red and 3 green) 6 onions (medium)
Put through chopper and stand overni-ht in scant � cup salt.
Drain and add:
1 quart vinegar 4 cups white sugar
2- teaspoons w-,ite mustard seed 2 tablespoons celery sEed
Stir and put in cans. No cooking.
O,rs. iLnna Updike, Trums sburg, 1,41 Y.}
80.
"CQ SEUVES1t
PE�.R CU_.SEFIVE
3 pounds pears 3 pounds su_ ar
3 pounds figs 1 orange and '1 lemon
Kur. throu7h food chopper and cook 3 hours. Can be used
for cake 'fillings if dashed - just add confectionery su`_,ar.
C JIE- �'�L CONSEI'VE: 3 pounds fruit 3 oranges
1:L.
�- a pounds sugar 2 pounds raisins
Cook 3 hours. (Su.`vested cherry, plum, etc.)
>s. Stella Hubbell, Route 5, Ithaca, N. Y )
PEACH COHSE VE
2? peaches 1 cup corn syrup
12 oran;- es 12 cups sugar
3 lemons
Feel and dice peaches, peel oranges and lemons, ridding, the_i
of all menbrane. nod syrup and sugar. Stir.- Let stand about
=15 nutes, or until all sugar is dissolved: Cook without
stirrin,y until thick and peaches are tender. on a slow fire this
requires about 12 hours.
Is. Luman T. Cockerill," Route 5, Ithaca, N. Y.)
CRANBERRY CONSERVE (uncooked)
1 pound cranberries 2z cups sugar
1 orange (discard only seeds and coarse tissue)
2 apples juisoari only core}
Grind oran._e, apples and cranberries. Brix well wit.. suLar.
Good to use at onee.
( _iss Dorcthy Dodd, route 5, Ithaca, K. Y.
81.
J;L�
5 pounds sugar I lemon v
1 orange 1 grapefruit
'dash fruit and remove all seeds. Use coarse '_ciife _f fDnL
chopper to cut fruit -and be sure to save all the juice: ',tix
fruit and juice, measure it. Pour three times the quantity of
water over the juice, let stand- 2, hours. Cook 1/2 hour, then
measure again. ; To each cup of fruit and liquid, add one cup of
sugar and mix together. Let stand for 24 hours, then place
- : over moderate fire and simmer until rich and thick. Pour i
,lasses and seal.
(Yrs. Harry Rea, Route 5, Ithaca, N. Y.)
(Mrs. Carrie Stevenson, Route 5, Ithaca, N. Y.) APPLE BUTTEI
12 pounds apples 5 wounds sugar
1 pint vinegar 2. 1ablespoons ground cinnamon
Peel, core, and cook apples as for applesauce and then run
through sieve.Add sugar,vine, ar,and cinnamon and bake in, oveti
until nearly half has baked awaV. Stir 2 o
- _ L. E. SPEidCF.B
326 1N. State St. Ithaca, N. Y.
THE CO uVENIMIT STORE OPEN rZ ALL TI''�LS i
t
Complete line of Groceries _
Canned Goods, Fruits, Vegetablessnd Fresh heats. !
- t
"Fine F^ods Econouically Priced"
sz:
F era., -as ,.
If a lar- cr �aount is desired, d?uble this :.r uLt• _��1
1 _ _�
_� (-;- ;.nth sh4r�� '•�,ifv (th�� yGll��v� s i- at first
-,ra 1_ s u<u _parr ,�,- strips
" then peel eff .r litaj. Gut the yellow peel is f _.�
a_I,, cut Oran -es and 1E"~ in this: slices. Fasure.
:as ::such r�.ter ' s ycu ha re juice �4id pulp an:. let st s1 2-1 .h. urs.
G;ck a til tar�cr ar_J tr.iCI-,' r let stem? another 2• h ,urs. The
third day, ada as much su~ar as y:;u have fruit. C' 'ut it lases and cover r Ith pares-vrax.
xs. J^h. Criss ey, 1' ute 3, Ithaca, r. Y.
ECO?Oi.:IC_..L' On���'�GE '1��•:i�iu.D,=,
1 dozen oran_,es 3 le:--,ens
Use just tho skins of .-ran,.es after juice has be6:a used.
Put b t�h the or an,_es and leI10ns thrcu h f00d ch,:pper. io each
.irturo �)ressed 0 own - aid 2z cues zwcter. Let staid 2rr
;i-curs. 3c,ii 1 h ur quickly. T et stand a-ri',taer 2s hours. To
each ou�nd f �iixtur� add 1 1nunds .of .�ranulatad su,_ar aiuz boil
3 hours slog ly iii 'amide uncovered pan. (This recipe requires 72
Sounds of;su_ar. :his recipe is .good prepared as a;.cvc but
L tzt; ^.dciitio� of onG lay. Zz ca-.: of crushed ni..capple.
ti;ith
yrs. Jacob Canaul, Route 5, Ithaca, N. Y.)
TZYAN M0TCR SALTS
Im '�Cr� ICE CT y" SALES SER V iGE
��ua"!AtrSyflR6 �� FHOIVE 12`)
Serve YOU - Please �.
---- ,
CARS - rxtuCK5-H c... '3L.r%IFS
PE!It C�=?PS
3 lemons (juice,and rated rin't 1 ,
3 pounds chipped pears re n ier root, or
3 pounds sugar Y ounce :~�
ground .3nr, er in ba.<_ and co"iI ed
in a little water.
Chid: the pears, at ni-ht and put the sur ar over then. ' In the
Y Lorni.ng take the juice and boil the skin, then add the; tears and
boil for one hour. ,add the lemon juice, rind and ginger. Cook
until thick. -
Tiss :Norma X. Colegrove, Route 3, Ithaca,_N. Y.)
�L h
Hardware -Department Store
i 5Tra 0+AIRRE
ITT/i CI 5 gl ?,G F
COiiPLETE Hi PM-TAREn IIENIS FURNISHIiTGS
Sr ERAFI -:WILLIAMS PLINTS Nr OIEN e S APFAhEL
SPORTI-I+G GOODS KODM AND SUPPLIES
HOUSE FUR]WISIHINGS I Sh'EET 1ETIL -1+0.^d
IT.ACt,, EFN YORK
If
EVE
_
Cry L J :ICL
12 pounds `rapes 3 quarts vrater
3 -pounds sugar
Stem add wash grapes. add water and boil t ,`ether for 15
minutos. Strain and add su,-ar. Seal boilin:� hot. _'akos siv
quart s.
Lona Teeter, Route 5, Ithaca, '. Y.
SPICED TE.�-
2 teas;:.cens of tea 1 stick cinnaman
2 quarts water 1 teaspoon cloves
1 erasiEe 1 cup su ar
1 lenon
Put tea and s7,ices in bad, BrizL; to boil.- :add oran,-e an'le io,. juice sand pulp. (16 servirEs
(__iss Florence =.c:tir.ley, Lar�hattan, '�ansas)
FRU IT :D&
cup shredded pineapple cup su_;ar
juic ; of 1 or -=a juice _f. 1 lcmon
2 cups boils::.--' water
Combine ler-cr, and oran, e juice with shredded pi;ieapple.
Dissolve sugar in boili-,C water and add t,; fruit juice. Lat
c�_)ol. Then strain_ art' chill. Serv-j with ice cube :,arnishe
_mrascni ,i, e erry. ;2 s rvt s�
( _
.�•s. Harriet ferr_c* C-1,;;:, .r
a�.
CHOCOL ITL =`ILA S:_'_'_E
4 tablespoons cocoa syrup 1 :;lass milk
Coribine in;;redients and sha'l:e well with crushed ice. Serve
i_- tall Mass. «dd 3 tablespoons chocolate ice cream. . Serves 1
(_-iss Jane Crissey, Route 3, Ithaca, r . Y.
30UTH C HOCOL�=z
z •pound -sweet chocolate 1 cup stro:k hot coffee
6 cups scalded whole milk
Melt the chocolate over hot water, add the cup of hot coffee,
stir well and boil one minute. Add the scalded sulk and allow
this to sim.aer until pipinj hot, then beat until frothy on top.
Set over hot water ten minutes before servin . to bleed flavors.
Vanilla nay be added. Serve hot or cold.
C MILK CREAM
ILAKE VIEW DAIRIES
A LL DAIRY PRODUCT5
�o q N, Tea T. Di^i_ 2153
BUTTER E
86.
�r
0\^
((1 �
Ali
�f
�.
TO C.-RIFF �1:IF IN
Slice a rain P^twto into the fat wrilc rederi_;_. It -xill
absorb- all impurities.
TO ;�i'ESERVE r FL:.GI�:4� :TIZ S'SES
To i reserve frasile ~lasses tou;hen them after puzrchase by
lynx the- ir. a par, of cold water tv which ;yr_,u. have 33�e . a
handful of salt, and bring the water to bona`; point. Let it
rez.aia there, a f;w minutes and then let it cool with ;lass
-_ in it r
ro IMED FLQ FRS
Put a little saltpetre int the water-with cut flowers and
they grill last a fortnight.
PRE,Sc RV IING`:EGGS
Sine quarts of soft water. Let come tc boilirL:- -'_izit tie
set off stova to cool. rdd 1 quart of liquid wati r ,lass. Put
e;-s ir, as conveniant.
TO _ L l u_T _ODER
little vine-ar put into the water ir. wl-,ich :eat nr fouls ire
cooked renders thew more tender.
87.
-TO RwWE STAINS
_ MILDEW,
_ One-half cupful chloride of lird. 2 quarts hot grater. ;wet
the Article first in cold water and then soap in the lime water
until the mildew is removed. _ Rinse thorouchly.
IRoT. RUST
j,pply leaon juice and salt or oxalic acid and saltand`,lay
il stains disappear; rinse thoroughlya
in the sac. Repeat unt
GRASS ST.LINS
Saturate the spots with alcohol; rub in the hands, then wash
in clear water.
Funeral Ham
P. E. CR4NCE, Prop.
AIMUTANCE SERVICE
Ithaca 29 F 13 Telephone Newfield 23 n
t
. _ T T
. T _Tt Tn
3 teaspoons s 1 tablespocn 6 ta.biesnoons =3%8 cur
16 t able s- ions =1 cup I cu:�=1/2 pint
,_ tablos :ons =1J< cup 2 cups 1 pint
8 tabl roils 1�2 cui cu-ds=1 quart
2 -Ants =1 quart
ST .FLES
2 tablespoons butter = 1 ounce 2 cups `-maulated su:;ar— 1 pound
2 cures butter= 1 ,,-;und 2 cups Turd=1 ^ound
,I t-bleazpoo,v flour =1 ounce 2L cups flour (unsiftc )=1 Pound
SIZES OF C_-'Ts
1
o. 1 c n=ll cups _
2 -can= 22 n=s
ca -3-- cues
can- cu)s
car_ =72- Cups
hG. 1Q ca::=132 cups
can is used—for baked beans, -seats, seu7)s, some fruits
a+r1i vc -otaZles,
;o. 2 care is used for beans, Deas,_ and corn.'
can is used for tc;::atoes, spinach, beets, ana pILapL-i1_.
tIo. 10 can is used for both fruits and ve,^eta.bles.
Pi TRO IZZ 0u1: :IDV -�MSEES:
DID YOU GO TO CHURC'H� Co_:lpl Llonts of
L:_ST STJND LY? RCTIC ICE
by aot .;et your bake . and
caokin,_, son e o f Saturday and � Ithaca Y.
__TT I'7 CiUJ:�C:: L'YT SU '-Y!
8�.
"HINTS ON DIET LISTS"
Liquid Diet
Clear coffee, teas, gelatine, orange or lemonade; chicken,
beefs mutton, and clam bouillon; milk, buttermilk, e€- nod,
and :grape juice.
Soft Diet
Rice, all cereals, clear soups; milk toast, soft cooked e�:,s,
custard, junket, orate juice, prune puree, baked apples, plain
ice .area=.-
Light Diet
,Cooked oysters, white fish, creamed codfish, rare roast
beefs sweet breads, bacon, squab, chicken; lettuce`, spinach,
cauliflower, potatoes, ;rapeftuit, prunes, oran�,es-, pineapple,
applesauce, ripe peaches. custard puddi=s and creams.
S E E W$7 l T Y YOUR CO-OPERATIVE PETROUTI-,
SERVICE
Dependable and kbsolute Fire
Insurance Protection since 1887 Tank truck service direct
to the farm.
Consult a "Tompkins agent" GASOLINE - IEROSENE
for SERVICE and STISFACTION! OILS and GR:,!,*,.SES
Also,
ITEACA, NEW YORI-, Service Station equipped
to rive you complete service.
Is the `Horse Office" PHONE 2120
of the TO M P EMI NS G.L.F.
777/11FIOA ED-DPERATIV4C v COOPERArIVE Inc
Fire Insurance Co. Green & Fulton Sts
Ith3ca,iy.Y.
100.
v.. t
EstabZi hed _ 1873
/ r7,iMRL - YOUR GE.1 IZFi `I'HER PROBABLY BOUGRT
TITLT PMJ
F
-vie invite your problems concerning
PLU13, INN
{
f ,TrhTER SYSTEMS
SETAGE DISPOSAL
COOKING EQUIPEE�IT
'CATER BEATING
_ f .
'•GRIGERATIOid
AIR CO TITIONIlgG
We represent such famous names as:
CRANE - ST 2 DARD - U. S.` RADIATOR - AI:FERIC,UN RADIATOR
FLI1 B,=S +ORSE RU,'JI' EY CHLiIBERS STOVE CO. - I
_ BEIITYR 111E PITTSBURG rbtLTER HEATER _ ELECT�ROLUX -
CARRIER UNIVZRSAL COOLER
115-I,2I 0OtlTH f1Yr.t A TH4CA1 V ,