The all-American cook book;
^0 i^ * -^o" ' > - s • • . *>> ^0>^ . t. -^ ■••'■J' .....%"■■' j^...> ' ^A9- "'-' <" ... O. %,^^ '• x/ .•^', %.^^ ««v \/ •'*^^^''- ^-^ .' ^^^'■'^^'')fW^' a"^^^ '-' -^0^ 'b V' -^0^ .^^ ^5^ "^ 4^^ .. *^.^ *«""' A? ^ •'' *r .. °^ " ■°j. '•'•••' -.0' * ^^ ** ;* <.^ ^0^ .^^ i~ .r The AlUAtnerican COOK BOOK Being a Collection Chiefly of Recipes of the Favorite Dishes of Famous Americans. Compiled by GERTRUDE FRELOVE BREBNER The proceeds from the sale of this book are to be devoted to the relief of disabled, needy and unemployed ex-service men and their dependent families. As far as practicable, all work of preparing and selling the book is being done through the employment of ex-service men. Copies may be purchased at any book store or direct from the publishers at the price of $1.50 per copy, delivered to any address in the United States. 1922 JUDY PUBLISHING COMPANY Chicago -r^-^^"^ ,-a*^* Copyright, 1922 By Judy Publishing Company ©CI.AH81158 ^Xve f DEDICATION This volmne is dedicated to the American principles of democracy and progress ; to the ex- service men who fought for these principles in the World War; to those of their number who gave their lives ; and to those also of their num- ber, wounded, disabled and needy, now in our midst. The publication of this book has been made possible through the generous aid of MR. W. J. KLINGENBERG President of Sheridan Trust & Savings Bank Chicago The ALL-AMERICAN COOK BOOK TABLE OF CONTENTS Chapter Page I. Griddle Cakes 9 II. Breads 15 III. Biscuits 21 IV. Sea Foods 27 V. Canapes 33 VI. Soups 35 VII. Meats 42 VIII. Salads 59 IX. Salad Dressings 69 X. Vegetables 73. XI. Miscellaneous 83 XII. Puddings 95 XIII. Pies 107 XIV. Cakes 115 XV. Cookies 137 XVI. Frozen Desserts and Beverages 143 XVII. Jams and Pickles 147 XVIII. Confectionery 153 XIX. Spoon Breads 161 Helpful Hints 171 GEEETINGS EMBASSY OF THE UNITED STATES OF AMERICA Rome, January 20, 1922. Dear Mrs. Brebner: From over the sea I send to you and to the readers of your proposed book, my hearty greet- ings. Sincerely yours, RICHARD WASHBURN CHILD. FOREWORD The object of the " All- American Cook Book" is to assist, through its sale, the wounded, the unemployed and needy- ex-service men, especially those with dependent families. All profits accruing to the publishers from the sale of this book will be under the careful supervision of a committee of prominent citizens of Chicago, and receipts and expenditures subject to audit. This money will be given from time to time to the needy and dependent families of ex-service men, which are brought to the attention of the committee by the American Legion Association of Cook County, Illinois. It is intended particularly to relieve suffering and distress in a class of cases somewhat overlooked, namely, the destitute families of ex-service men who are in hospitals, but who have not yet received compensation from the Government. It is sincerely hoped that every American Legion Post, wherever located, will sell this book to carry out in its par- ticular locality the object mentioned, and to Ibis end a special price will be named to the Post upon application to the pub- lishers. Profits secured by a Post from such sales are to be distributed to dependent families in its locality, according to the best judgment of the Post. Only through the courtesy of the wives, mothers, daugh- ters, sisters and friends of the men whose names appear within this book have I been able to compile it, for so great was the response that I am encouraged to compile an annual edition. From every country in the world I have received recipes from famous Americans who wished to assist me in this undertaking. The letters and excerpts are placed in the book to show the spirit of co-operation and the personal inter- est of the donors. The message from General Diaz is one intended by him to be sent to the wounded boys in the U. S. P. Hospitals throughout the United States, to be placed in the AU- Ameriean Cook Book. The Ail-American Cook Book has taken one year to compile. There were twenty-five hundred letters written in order to receive these recipes. Needless to say, it was only a labor of love, inspired by the beautiful messages and thoughts of the friends who have made this book possible. This book has been realized financially through the kind- ness of Mr. W. J. Kling-enberg-, president of the Sheridan Trust and Savings Bank of Chicago. I am deeply indebted to him, for, through his doing so, we hope to be able to relieve many cases of suffering and destitution throughout the United States. Also to Mr. James L. Crowder and Mrs. William G. Zetsche I owe a great deal of thanks as interested friends and advisers. May the American people enjoy reading the All-American Cook Book as much as I have enjoyed compiling it. GERTRUDE FRELOVE BREBNER. Chicago, June 7, 1922. CHAPTER I. GRIDDLE CAKES Economy makes happy homes and sound nations. Instill it deep. — George Washington. WARREN G. HARDING President of the United States (Through courtesy of Mrs. Harding) Waffles Two eggs, 2 tablespoons of sugar, 2 tablespoons of butter, 1 teaspoon of salt, 1 pt. of milk, flour to make a thin batter, and 2 heaping teaspoons of baking powder. Beat eggs (yolks), add sugar and salt, melt butter, add milk and flour, add milk and flour last ; just before ready to bake add beaten whites of eggs and baking powder. Bake on hot waffle iron. THE WHITE HOUSE Washington May 19, 1921. My dear Mrs. Brebner : Mrs. Harding is very glad to comply with your request of May seventeenth, and is there- fore enclosing her recipe for "Waffles," with her best wishes for the success of the good cause you represent. C. MALTEN, Secretary. 10 THE ALL-AMERICAN COOK BOOK GOVERNOR T. 0. McRAE, State of Arkansas Waffles Four eggs, beaten light ; 1 qt. of buttermilk, 1 qt. of flour, 2 handsful of corn meal, 2 level teaspoons of soda, 4 table- spoons of melted lard, and salt to taste. Bake on hot waffle iron. CAPT. RALPH EARLE Former Chief of the Bureau of Ordnance, U. S. Navy, now at anchor Guantanamo Bay, Cuba, U. S. Atlantic Fleet, U. S. S. Florida, Flagship. (Through courtesy of Capt. Earle's chef, W. H. Johnston) Raised Waffles One and % cups of milk, 1 teaspoon of salt, 1 tablespoon of butter, 14 yeast cake, i/4 cup of luke warm water, 2 cups of flour, yolks of 2 eggs and whites of 2 eggs. Scald milk, add salt, and yeast cake in lukewarm water, add flour, beat thor- oughly, let rise over night ; in the morning add yolks to mixture and beat well; add whites beaten stiff and bake same as other waffles. If whole yeast cake is used, will be ready in 1 hour. REAR ADMIRAL J. A. HOOGEWERF Commandant U. S. Navy Yard, Puget Sound, Washington Waffles One pt. of flour, sifted 3 times, 1 qt. of milk, 1 egg, 1 table- spoon of melted butter, % teaspoon of salt; add flour to make a thin batter. Bake on hot iron and serve with syrup. M. E. MOORHEAD American Consul to Stuttgart, Germany Flannel Cakes Editor's Note: This recipt was prepared by Mrs. Moor- head and taken from a cook book she wrote for the benefit of the Red Cross while located in British India. THE ALL-AMERICAN COOK BOOK 11 Beat 2 eggs into a bowl and add a teaspoon of salt, a table- spoon of sugar and ll^ pts. of milk with 1 teaspoon of cream of tartar and y^ teaspoon of soda dissolved in it ; add flour to make a thin batter. Bake on greased griddle or frying pan; spread with butter and send to table hot. Half of this quan- tity is enough for 3 or 4 persons. BRIG. GENERAL D. E. AULTMAN Camp Knox, Ky., U. S. Army Health Griddle Cakes One cup of whole-wheat flour, % cup of rye meal, % cup of bran, about 11/4 cups of milk, 2 tablespoons of ground flax- seed, 1 teaspoon of salt, 3 eggs and 2 teaspoons of baking powder. Separate the eggs, beat yolks, add milk, salt and all the ingredients except the baking powder. Beat and let the batter rest an hour, then beat in baking powder, add whites of eggs and bake on hot griddle. Serve with maple syrup or honey. CHARLES C. McCHORD Chairman, Interstate Commerce Commission, Washington, D. C. Potato Pancakes Five large, raw potatoes, 2 onions, 1 tablespoon of salt, and 4 eggs beaten to a froth. Grate onions and potatoes on verj' coarse grater ; add eggs and beat for 5 minutes. Do not add milk or flour. W. H. SHOLES American Consul, Gothenburg, Sweden Dixie Rice Batter Cakes Take 1 cup of washed rice, 1 pt. of water, place in a sauce pan and boil with lid on until quite dry; put into pan and mix in 1 cup of fresh milk, 6 ozs. of flour with 1 teaspoon of baking powder mixed with it, the well beaten yolks of 5 eggs, pinch of salt, and ^4 cup of best molasses. "Work the paste well; form into cakes, put on hot griddle and bake until done. Serve hot with butter and syrup. 12 THE ALL-AMERICAN COOK BOOK KANFORD McNIDER National Commander of the American Legion (Elected national commander of the American Legion at the Kansas City convention on November 2, 1921. Under his guidance the millions of devoted Americans who offered their lives for their country in the world war will continue, in the days of peace, to serve their country as citizens of highest ideals.) THE AMERICAN LEGION National Headquarters, Meridian Life Building Indianapolis, Ind. Office of the National Commander November 23, 1921. My Dear Mrs. Brebner: Thank you very much for your letter of No- vember 21st. I certainly agree with you about our unem- ployed ex-service men and we want to do every- thing we can to see that they get properly taken care of. I only wish I had some recipe for your cook book, but I am just a bald-headed old bachelor and what I know about cooking I am sure would not help very much. I assure you I am with you in spirit in the good work you are doing. Very truly yours, HANFORD MacNIDER, National Commander. (Editor's Note — I selected "buckwheat griddlecakes" and trust that Mr. MacNider and other "bald-headed old bach- elors" like the dish.) Buckwheat Griddle Cakes Two cups of buckwheat flour, 14 cup of corn meal, or if wished, white flour, 1 teaspoon of salt, i^ cup of molasses, l^ yeast cake, 14 cup of lukewarm water and teaspoon of soda. Mix buckwheat, corn meal and salt; add dissolved yeast cake, molasses and water; beat well. Let rise over night. In the morning beat, add soda, beat again and fry. THE ALL-AMERICAN COOK BOOK 13 H. L. WASHINGTON American Consul to Liverpool, England **May I also enclose a small cheque which I most heartily wish it were possible to make many times larger, and further extend, on behalf of my wife and myself, every wish for the best success of your fine enterprise. Faithfully yours, H. L. WASHINGTON." Waffles One pt. of sour milk, 2 tablespoons of sugar, flour to make a medium thick batter, stir well and set over night ; in the morning add 2 well beaten eggs, 1 tablespoon of melted lard and 1 teaspoon of baking powder and a pinch of salt. Bake on hot waffle iron. REAR ADMIRAL R. M. KENNEDY Naval Retiring Board, U. S. Navy, Washington, D. C. Fruit Griddle Cakes Make a thin batter of 2 cups of fruit (raspberries or straw- berries), 1 egg, 1 teaspoon of baking powder, 1 or 2 cups of milk, flour to make a medium thick batter, and 1 cup of sugar. Fry like pancakes. 14 THE ALL - AMERICAN COOK BOOK STATE OF MAINE OFFICE OF THE GOVERNOR Augusta October 25, 1921. My Dear Mrs. Brebner: Your letter of October twentieth addressed to "Governor and Mrs. Parkhurst" was received at this office. Governor Parkhurst died on Jan- uary 31st, last, and was succeeded by the Hon- orable Percival P. Baxter of Portland. As Gov- ernor Baxter is unmarried I am referring your let- ter to Miss Susan Ballou, who is the Governor's Housekeeper, and will be glad to send you a recipe from the Executive Mansion that the State of Maine may be represented. Sincerely, GERTRUDE H. PLAISTAD, Assistant Secretary to the Governor. (Editor's Note — ^Forty-five governors are represented in THE ALL-AMERICAN COOK BOOK. The following letter asks representation for the Pine Tree State.) CHAPTER II. BREADS If you can't get cream you might as well learn to love your sasser of skim milk. — J. C. Lincoln. HONORABLE THOMAS R. MARSHALL ■ Former Vice-President of the United States "You can furnish a recipe for me, only remember — don't make it too rich for a poor Hoosier. ''That you know I approve of you and your work, I en- close my check with this to buy as many books as it will, when issued, and give with your compliments to some poor soldiers' wives." Excerpt from letter, February 3, 1922. The Editor selected the following recipe, in accordance with the request : Hoosier Salt Rising Bread In a deep vessel make a sponge by mixing 3 cups of warm water or new milk, 1 teaspoon of salt and soda and enough flour (about 2 tablespoons) to make a batter, cover closely and set in a pot of warm water in a warm place. After 6 hours (or less), add 1 qt. of flour and enough boiling water or scalded milk (or half and half) to make a smooth elastic dough, working it about i/^ hour. Form loaves, put into but- tered ijaking pans, filling them half full, let rise until the pans are nearly full, and then bake in moderate oven from 30 to 40 minutes, according to the size of the loaves. To keep, wrap in cloth or place in stone jars. As milk bread doesn't keep well in hot weather, a teaspoon of butter or lard may be sub- stituted for the milk. This bread may be eaten as soon as baked. 16 THE ALL-AMERICAN COOK BOOK U. S. SENATOR J. £. RANSDELL, the State of Louisiana Through courtesy of Mrs. Borah of New Orleans French Loaves Make a sponge of 1 cup of compressed yeast and 1 table- spoon of sugar dissolved in % cup of lukewarm water. To 1 cup of scalded milk add 1 cup of hot water and when luke- warm add to yeast and 2 cups of flour. Beat 5 minutes. Let rise until very light (takes about 1 hour), add 3 tablespoons of melted shortening and li/^ teaspoons of salt. Stir in 5 cups of flour; knead until dough is smooth and elastic, using more flour if necessary. Cover to let rise and when light (double its bulk) mold into French Loaves. Divide the dough in half and each half into twelve, making 24 loaves. Roll each 5 inches long, taper each end. Lay on greased pan sufficient distance apart not to touch each other, cover to let rise an hour in warm place. Bake real brown. U. S. SENATOR GEORGE W. NORRIS, of Nebraska Chairman, Committee on Agriculture and Forestry Bran Bread Two cups of bread flour, 2 cups of bran, % cup of granu- lated sugar, 1 cup of raisins or % cup of chopped nut meats, % teaspoon of salt, 2 cups of buttermilk, and 1 level teaspoon of soda. Dry ingredients in order given. Stir buttermilk and soda until foamy. Add to above ingredients and mix thor- oughly. Let rise 30 minutes in warm place. Bake in a verj'^ slow oven. MAJOR GENERAL GEORGE 0. SQUIRES Chief Signal Officer, U. S. Army, Washington, D. C. Gluten Bread Two cups of boiling water, 2 cups of scalded milk, 2 tea- spoons of butter, 2 teaspoons of salt, 1 egg, 14 yeast cake, ^/4 cup of warm water and 3 cups of gluten. Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg, well beatenfi and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise and bake 1 hour. THE ALL-AMERICAN COOK BOOK 17 H. F. BAIN Director of Bureau of Mines (Interior Department), Washington, D. C. Nut Bread Three eggs, beaten well, 2 teaspoons of sugar, 1 teaspoon of salt, 1 tablespoon of melted butter, II/2 cups of sweet or sour milk, 2 teaspoons of baking powder (or soda with sour milk), about 2 cups of flour, or enough to make a soft dough, about % cup of walnut meats (broken). MAJOR GENERAL G. J. BAILEY, U. S. Army, Ft. Howard, Maryland Graham Bread One qt. each of graham and white flour, 1 tablespoon of sugar, 1 cup of black molasses, 1 teaspoon of salt, 1 qt. of tepid water in which 1 yeast cake has been dissolved. Beat well together, set to rise over night; in the morning pour off into 2 well-greased bread tins, let rise again for % of an hour, then bake 40 minutes. GOVERNOR E. F. MORGAN, State of West Virginia Note: A recipe for bread by Mrs. Meig's (Daphne Squires), whose husband was twice governor of West Virginia in 1830. Written as it was made in 1830 when the brick oven was used. "Mrs. Governor Meig's Bread" Sift about 4 qts. of flour in a bread bowl, add 2 teaspoons of salt, 14 pt. of "Daphne's" yeast (which today would be the same as any home-made yeast), 1 qt. of lukewarm milk; stir in just enough flour to make a thin batter (do this the night before) ; let this stand in brick oven (in winter time) to raise until morning, then add to it I/2 pt- of warm milk, stir- ring in gradually the warmed flour, until the batter is nearly thick enough to knead ; then put in a warm place for about 1^2 hours, then knead it a long while; then put it again in 18 THE ALL - AMERICAN COOK BOOK a warm place to raise again. . Then bake it. In summer use warm water instead of milk. It is well to add a little saleratus (dissolved in water) just before set to raise the last time. A little piece of butter makes bread more tender. REAR ADMIRAL H. S. KNAPP Through courtesy of Miss Knapp (Admiral Knapp's sister) Coffee Bread Mix thoroughly 2 cups of flour, ^ cup of sugar, and 2 tablespoons of shortening. To 1 tablespoon of this mixture add 1 tablespoon of sugar and 1 teaspoon of cinnamon. To the rest of the mixture add 3 teaspoons of baking powder, 1 egg and 1 cup of milk. Put in pan and spread over it the smaller mixture, pressing it down. Bake 25 minutes. H. SHARP American Consul to Edinburgh, Scotland Potato Raisin Bread One yeast cake, ^2 cup of warm water, 1% cups of sweet milk, 2 tablespoons of com syrup, li/o cups of mashed potatoes, 4I/2 cups of wheat or barley flour, 4 tablespoons of shortening, 1 cup of raisins and 1 teaspoon of salt. Dissolve yeast cake and 1 tablespoon of com syrup in lukewarm water ; add 1 cup of flour and milk, potatoes, shortening and com syrup well creamed. Cover and set in a warm place to rise. When light, add raisins that have been well floured, and salt. Knead lightly and let rise again until double its bulk. Mold into loaves and when light, glaze with egg diluted with water and bake 45 minutes. MAJOR GENERAL C. J. BAILEY U. S. Army, Ft. Howard, Maryland New England Brown Bread One cup each graham flour, white flour, yelloAV cornmeal, 1 cup of Porto Rico molasses (black), 2 cups of sour milk, 1 scant teaspoon of salt, 1 heaping tablespoon of either brown or white sugar, 1 very scant teaspoon of bi-carbonate of soda THE ALL-AMERICAN COOK BOOK 19 dissolved in % cup of sweet milk. Grease a mold or a tightly closed tin pail, fill with the above mixture and steam con- tinuously for 3 hours. COMMANDER M. K. METCALF Department of the Navy, General Board, Washington, D. C. Nut and Raisin Bread One cup of molasses, 1 teaspoon of salt, 1 heaping tea- spoon of baking soda (or 2 teaspoons baking powder), 2 cups sweet or sour milk, 4 cups of sifted graham flour (or 3^^ cups unsifted), 1 cup of raisins, % cup of chopped walnuts. Stir soda in molasses ; add milk, salt, flour and raisins and nuts rolled in flour. Bake about an hour. BRIG.-GENERAL MALIN CRAIG, U. S. Army, Ft. Riley, Kan. Nut Bread One and I/2 cups of commeal, I14 cups of white flour, 2 cups of graham flour, 1 cup of coarsely chopped walnuts, pinch of salt, % cup of brown sugar (no lumps), i/^ cup of molasses, 1 teaspoon of baking powder, 2 cups of sour milk and 2 tea- spoons of soda dissolved in sour milk. Sift baking powder with the white flour. Mix all ingredients and bake in a mod- erate oven 1 hour. J. C. GREW American Minister to Switzerland Oatmeal Bread Four cups of water, 1 tablespoon of salt, 1 cup of molasses, 1 tablespoon of lard. Place on the fire and when it begins to boil add 2 cups of rolled oats. Boil 3 minutes; when cool, add 1 yeast cake dissolved in 1 cup of lukewarm water, and 2 qts. of flour. Knead thoroughly; let rise over night; shape into loaves, let rise and bake % hour. CHAPTER III. BISCUITS A light supper, a good night's sleep and a fine morning have often made a hero of the same man who by indigestion, a restless night and a rainy morning would have proved a coward. — Chesterfield. MAJOR GENERAL OMAR BUNDY, U. S. Army Rolls Take 1 cup of yeast, 3 cups of flour, I/2 teaspoon of salt, 1 egg and 1 tablespoon of lard. Mix lightly and knead for a few minutes. Roll quite thin and cut into biscuits. Let rise for about 3 hours and bake in hot oven 15 to 20 minutes. Yeast : 2 cups of potato water, 1 cup of mashed potatoes (very fine), when cold add 1 cake of compressed yeast dis- solved in a cup of water, and 1 cup of sugar. This yeast will keep indefinitely if kept in a cool place. CAPT. RALPH EARL At Anchor Guantanamo Bay, Cuba, U. S. S. Florida, Flagship Parker House Rolls _Two cups scalded milk, 3 tablespoons butter, 2 table- spoons sugar, 2 teaspoons salt, 1 yeast cake dissolved in 1/4 cup luke warm water, 3 cups flour. Add butter, sugar and salt to milk when luke warm water; add yeast and flour, beat thoroughly; cover and let rise until light, cut down and add enough flour to knead about 2^/^ cups and let rise again after 22 THE ALL-AMERICAN COOK BOOK the second rising; take and toss slightly on a floured board; knead well and roll out to Y^ inch thickness; shape with biscuit cutter; take a case knife handle dipped in flour and make a crease through the middle of each piece ; brush over one-half of each piece with melted butter, fold and press the edges together; place in a well-greased pan one inch apart and let rise until light ; bake in a hot oven 12 to 15 minutes. H. M. WOLCOTT American Counsul at Bilbao, Spain Rolls Beat 1 egg, add scant tablespoon of lard, 1 teaspoon of salt, 3 tablespoons of sugar, 1 cup of milk, 2 cups of flour and 2 teaspoons of baking powder. Bake in medium oven. LT. COMMANDER LEE P. WARREN Aide to the Assistant Secretary, U. S. Navy Spajiish Buns One whole egg, yolks of 2 eggs, % cups of butter, % cup of light brown sugar, 1 cup of sweet milk, 3 teaspoons of baking powder, 1 tablespoon of spices, and enough flour to make quite a thick lather. Bake in muffin rings or patty pans. Frost with whites of other 2 eggs, brown sugar and cinnamon. C. M. FREEMAN American Counsul, Sydney, Nova Scotia Brown Bread One cup of molasses, % tablespoon of soda, 2 cups of sour milk or cream, 2 cups of flour, 1 cup each of graham flour and corn meal. Bake in a slow oven 1 hour. THE ALL - AMERICAN COOK BOOK 23 CONGRESSMAN J. W. FORDNEY, State of Michigan Chairman, Ways and Means Committee Graham Loaf One cup of buttermilk, % cup of brown sugar, 1 cup of molasses, 1 teaspoon of soda, 3 cups of sifted graham flour. Steam 3 hours. Do not remove the cover while steaming. BRIG.-GENERAL E. F. McGLACHLIN Chief of Staff, Army War College, Washington Barracks, D. C. Biscuits One qt. of flour, 1 heaping teaspoon of baking powder, 1 level teaspoon of salt, 1 tablespoon of lard and 1 cup of milk. Mix thoroughly with the hands. Bake over hot open fire or in quick oven. Serve with plenty of honey or syrup. JUDGE EDWARD K. CAMPBELL Chief Justice, U. S. Court of Claims Biscuits from Dixie Land Sift 4 cups of flour into a basin and % teaspoon of salt, rub 6 level tablespoons of lard well in with the hands, then add l^ cup of milk and 1 cup of water, gradually making a stiff dough. Knead thoroughly until the dough is perfectly smooth. Turn out on a floured board. Beat continuously fpx 30 minutes with the rolling pin, folding over the dough as it is flattened out. Roll into a sheet about I/2 inch thick, cut out with a small biscuit cutter, prick thoroughly with a fork 3 times near the center of the biscuit, and bake in a moderate oven y^, hour. CHARLES M. HATHAWAY American Consul to Dublin, Ireland Parmesan Cheese Biscuit Sift 3 ozs. of flour and 1 pinch of red pepper on a board, rub in 2 ozs. of Parmesan cheese and 2 ozs. of butter. Make 24 THE ALL-AMERICAN COOK BOOK a hollow in the center, put into this 2 yolks of eggs, 1 teaspoon of stalk and 1 teaspoon of lemon juice ; work this mixture to a smooth, thick paste (stiff). Roll out very thin, stamp out in small discs, place on floured baking tin, prick with a fork and bake in a low oven a few minutes. Whip a little cream, mix with grated Parmesan cheese and pinch of red pepper, and put a small quantity in the center of each biscuit just before serving. BRIG.-GENERAL 0. W. KENNEDY U. S. Army, "Presidio," San Francisco Cheese Biscuit Two cups of flour, 4 teaspoons of baking powder, % cup of grated cheese and 1 teaspoon of salt. Mix and sift the dry ingredients ; work in shortening with finger tips. Add grad- ually the liquid mixture with a knife to a soft dough. Turn out on a floured board and roll I/2 inch in thickness. Cut with a small biscuit cutter, and bake in hot oven 12 to 15 minutes. W. K. WILLIAMS Former Assistant Secretary of War Southern Beaten Biscuit One qt. of flour, 1 teaspoon of salt, 1 large kitchen spoon of lard. Make into a stiff dough with sweet milk or milk and water. Beat with a weight or maul for i^ hour. Bake in hot over, but not hot enough to blister. U. S. SENATOR L. H. BALL, State of Delaware Chairman, on the District of Columbia Committee Potato Split Biscuit Bake 2 large potatoes; while hot mash into a stonehead jar with a sieve. Stir 1 teacup of lard and butter mixed, with 2 beaten eggs and pinch of salt ; to this add 1 teacup of milk in which has been dissolved i/^ cake of yeast and 1 tablespoon of sugar; stir in 1 qt. of flour. Mix this at 8 o'clock; add 1 pt. of sifted flour to the dough; let rise second time. At 4 THE ALL-AMERICAN COOK BOOK 25 o'clock turn out the dough; roll and cut; place in pan, one on top of the other. Bake in a quick oven. WILLIAM PHILLIPS American Minister to the Netherlands American Biscuits Mix and sift 2 cups of flour, 1 teaspoon of salt, 3 tea- spoons of baking powder. Add 1 cup of shortening and chop with a knife until mealy. Add gradually 1 cup of milk until a soft, spongy dough. Turn on to a floured board; toss with a knife until whole surface is floured. Roll mixture to I/4 inch; brush with melted butter; sprinkle with cinnamon and sugar and chopped raisins and citron. Roll like jelly roll; cut in % inch pieces ; place on buttered tin ; brush with melted butter; sprinkle with brown sugar. Bake in hot oven. CHAPTEK IV. FISH Better is a small fish than an empty dish. — Proverb. U. S. SENATOR J. E. RANSDELL, State of Louisiana Louisiana Baked Fish Take a fish weighing between 3 and 4 lbs. Boil fish in a little water, pour water off and pour over it sauce a la Creole and bake, after which slice several hard-boiled eggs over it. Serve hot. Sauce : Take 2 tablespoons of bacon fat or lard in an iron skillet. When boiling hot cut into it 2 coarsely chopped onions. When this fries to delicate brown push it to one side and put in 2 tablespoons of flour. Stir this until it is a golden brown, then add a little water and 1 can of tomatoes, 1 clove of garlic chopped very fine, a little salt, cayenne pepper and black pepper to taste. C. M. FREEMAN American Consul to Sydney, Nova Scotia Savory Shrimps Melt 1 tablespoon of butter and add 2 or 3 drops of onion juice; add 1 cup of cream and 1 cup of boiled rice. Shred 1 can of shrimps, which have been well washed in cold water, and add to mixture. When thoroughly heated add half of a cup of tomato catsup. Season with salt and pepper if necessary and serve on crackers or toast. (Cook in chafing dish or double boiler.) 28 THE ALL-AMERICAN COOK BOOK U. S. SENATOR H. S. NEW, State of Indiana Chairman, Committee on Territories and Insular Possessions Crab Creole Meat of 1 large crab, or 1 cup flaked crab meat, 2 medium sized tomatoes, or 1 cup solid canned tomatoes, 2 onions, 1 green pepper, few grains soda, 2 tablespoons butter, few grains cayenne pepper, % teaspoon salt, I/2 cup heavy cream, buttered toast. Chop the tomato, onion, and pepper fine. Add the butter and simmer until vegetables are soft, about 30 minutes. Season, add the soda and cream, turn in the crab meat, let stand a moment to become very hot, and serve on the toast. This may be made in the chafing dish. If desired the mixture may be put in a buttered baking dish, buttered crumbs may be strewn over the top, and it may be browned in a quick oven. BRIG.-GENERAL D. E. NOLAN U. S. Army, Camp Travis, Texas Fish Rarebit One teaspoon butter, few drops onion juice, 1 tablespoon cornstarch, lA teaspoon salt, i/4 teaspoon paprika, 1 cup milk, % cup finely chopped cheese, 1 cup cold, flaked cooked fish, 1 egg, 1 tablespoon lemon juice, crackers. Melt butter, add onion juice, and then the cornstarch mixed with the salt and paprika. Cook a few minutes and then pour on gradually the milk, cheese, and fish, stirring constantly. When the cheese is melted, add the slightly beaten egg, and the lemon juice. Serve on crackers. MR. W. J. CARR Director of the Consular Service, Department of State Codfish Balls Soak or parboil boneless codfish. Shred i/^ cup and add to 1 cup of mashed potatoes, add 1 teaspoon of butter, dash of red pepper; beat white and yolk of 1 egg separately until THE ALL-AMERICAN COOK BOOK 29 very light, add the white last. Drop from a spoon into deep fat and fry a delicate brown. Drain and serve at once. GOVERNOR H. J. ALLEN, State of Kansas Baked Salmon Loaf One can salmon, 4 eggs well beaten, i/^ cup bread crumbs, salt, pepper and butter to taste. Mix all well and bake in loaf % of an hour. GOVERNOR R. D. GARY, State of Wyoming Mock Fried Oysters To 2 cups of cold boiled rice add 1 tin of sardines from which the bones and skin have been removed. This will make a coarse paste. Roll this paste into flat, circular cakes and fry a delicate brown. Serve as you would fried oyesters with tomato catsup. MAJ.-GENERAL R. L. BULLARD Commanding General, U. S. Army, Governor's Island, N. Y. Baked Halibut With Nut Sauce Boil till tender 3 lbs. of halibut ; cut fine and bone. Add 1 pt. of cream and 2 cups of bread crumbs from inside of bread ; season with salt, pepper and paprika. Bake in a bread pan lined with waxed paper; put pan in pan of hot water and bake 1 to % of an hour. Cut and serve in slices with nut sauce. Sauce : One-quarter to i/2 lb. of well chopped, blanched almonds, 3 large tablespoons butter; put in frying pan and brown nuts chopped in it. Add to this 1 pt. of sweet cream and season. CAPT. RALPH EARLE Deviled Lobster Two lobsters, I/2 teaspoon salt, 1% cups white sauce, few grains cayenne, 1 teaspoon onion juice, % of a green pepper, 30 THE ALL-AMERICAN COOK BOOK * sprig parsley, 2 teaspoons lemon juice. Cut meat of lobsters in cubes ; chop onion and pepper ; parsley fine ; mix and saute in butter; make white sauce, 1 tablespoon butter, 1 tablespoon flour rubbed smooth ; add 1 cup boiling milk and stir smooth ; mix in all ingredients ; fill shells ; sprinkle with bread crumbs, dot with butter and bake. M. B. KIRK American Consul to Rouen, France Crabs in Red Peppers Eight red peppers, 1 pt. crab meat, 4 tablespoons butter, 4 tablespoons flour, 1 tablespoon onion, salt, pepper, paprika, mustard, cayenne, nutmeg, 1 cup cream. Parboil red peppers. Make a white sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown. BRIG.-GENERAL C. L. McOAULEY, U. S. Marine Corps Mrs. McCauley's Jellied Salmon Line a brick mold with stock jelly made rather salty and ornamented with whites of eggs and truffles. Boil a piece of salmon nearly the size of mold, and when cold and jelly is set, put salmon in mold and fill up with more jelly. Place on ice and serve turned out on flat dish, garnished with chopped up jelly for border. Cut fish in vertical slices with very sharp knife dipped in hot water. Sauce: Cut lemons in halves, scoop out and fill cups of lemons with sharp tartar sauce, which should be made green with spinach juice. Have same number of lemon cups as there are guests in order that each may have one. H. L. WASHINGTON American Consul to Liverpool, England Baked Fillet of Fish Two slices of halibut cut from middle of fish, salt, pepper, lemon juice, melted butter, 2 cups oyster stuffing. Wash and THE ALL-AMERICAN COOK BOOK 31 wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season, and brush with butter. Bake 40 minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter; garnish with potato balls, parsley, and lemon; Hollandaise, tomato, or Bechamel sauce. BRIG.-GENERAL R. L. HOWZE U. S. Army, Ft. Bliss, Texas Scalloped Oysters Wash oysters, drain and dry on towl ; place a thin layer of stale, but not dry, bread crumbs in shallow baking dish ; put in layer of oysters; season with salt and pepper, a dash of powdered mace and dot thick with bits of butter ; repeat ; have top layer with bread crumbs with dots of butter. Do not moisten in any way. Do not use more than 1 cup of crumbs to 1 qt. of oysters. Bake in hot oven about 10 minutes or until the oysters just begin to shed juice. Serve very hot. You would never know it for the same dish as the pasty, wet, tasteless dish usually known as Scalloped Oysters. CHAPTER V. CANAPES As is the cook so is the kitchen. — Old Proverb. CAPT. W. D. WURTZBAUGH Commandant Creat Lakes Naval Training Station Crab Canape Arrange in center of toast pieces of crab meat to look like a flower, nsing a piece of red pimento for center. Around this make a ring of Neufchatel cheese mixed with chopped green peppers and mayonnaise. REAR ADMIRAL R. M. KENNEDY, U. S. Navy Peach Canape Melt 2 tablespoons of butter, add 2 cups of peaches with skins and stones removed; cook 10 minutes, then add sugar and lemon juice. Serve over slices of sauted bread or sponge cake; garnish with cream. REAR ADMIRAL HUGH RODMAN, U. S. Navy Commandant Fifth Naval District, Hampton Roads, Virginia Nut and Olive Canapes Cut bread in crescents. Fry in deep fat. Mix equal quan- tities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread and garnish with small diamond pimentoes. 34 THE ALL-AMERICAN COOK BOOK REAR ADMIRAL H. P. HUSE General Board, U. S. Navy Cheese Canapes Cut bread in i/4-ineh slices, spread lightly with French mustard, sprinkle lightly with grated cheese and finely chopped olives ; or brown in oven before sprinkling with olives. REAR ADMIRAL T. J. COWIE, U. S. Navy Lobster Canape Cut bread in i^-inch slices; shape with doughnut cutter. Cream 2 tablespoons of butter, add 1 cup finely cut lobster meat, 1 teaspoon of mustard, few drops of Worcestershire sauce, few grains, and 6 olives finely chopped. Saute bread in butter and spread with above mixture. CAPT. W. D, WURTZBAUGH Caviare and Tomato Canape Place on a plate 1 medium sized leaf of lettuce (white head) ; on this lay 1 large slice of tomato. Cut a hole in center of tomato and set in 1/2 of the white of a hard-boiled egg filled with caviare mixed with mayonnaise ; arrange around this and the tomato a ring of the yellow of egg mixed with mayonnaise. CHAPTER VI. SOUPS A husband's wrath spoils the best broth. — Old Proverb. NEWTON BAKER Former Secretary of War Jellied Bouillon (For Hot Weather) Use 1 bouillon cube or a teaspoon of Maggie bouillon, to 1 cup of boiling water. Jelly by using 2 tablespoons of gelatine to the quart. Flavor as desired. Break into pieces and serve in cups. ALBERT FALL Secretary of the Interior Soup Made With Mexican Frizole Beans Put 1 qt. of well cooked beans through a colander ; add 114 qts. of sweet milk, 1 heaping teaspoon of butter (if beans have been cooked in clear water without seasoning, which is the best way), a little grated onion, if desired, and pepper and salt. Let come to a boil. When served sprinkle a little grated hard-boiled egg over each plate, and 2 slices of lemon. It should be the consistency of cream soup, not too thick. Use 2 or 3 eggs for the measurements given. 36 THE ALL - AMERICAN COOK BOOK BRIG.-GENERAL DOUGLAS MacARTHUR Commanding General West Point, TJ. S. Military Academy Mulligatawny Soup Six cups of chicken stock, 14 cup of onion, 2 tablespoons chopped cooked ham, 4 cloves, 1 tablespoon of carrot, 1 tea- spoon of curry powder, 1 teaspoon chopped parsley, salt, pep- per and cayenne to taste, I/2 cooked chicken, 2 cups of tomatoes, V2 cup chopped q:recn apple, i/t cup boiled rice, and 1 sliced lemon. Melt a little butter and cook veg^etables in it for 5 minutes. Add remaining ingredients, except lemon, and cook ^ hour. Serve garnished with the sliced lemon. GOVERNOR M. C. MECHEM, of New Mexico New Mexican Vegetable Soup For 6 people take 2 onions, 2 carrots, 2 turnips, 1 small parsnip, i/o head of celery, 14 head of cabbage, handful of string beans and 1 of green peas, 1 clove of garlic and chop them very fine and put to cooking in 1 qt. of hot water; then add 1 pod of red chile, whole. When all have been cooked tender they should be run through a coarse sieve back into the water in which they were boiled. Add 1 pt. of rich soup stock, 1 cup of canned or ripe tomatoes, run through a colander, and 2 raw potatoes grated on a coarse grater. Salt to taste, adding a teaspoon of oregano, and let the soup cook slowly for several hours, adding hot water occasionally as required to keep it the desired consistency. Serve steaming hot. THEODORE JAECKEL American Consul, Bordeaux, France s| Pumpkin Soup One lb. of pumpkin, 2 glasses of water, 1 pt. of sweet milk, butter, size of eg^, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of tapioca. Cut the pumpkin into small pieces, after peeling off rind, and put in a sauce pan with 2 glasses of water and 1 teaspoon of salt. Cook slowly over a slow fire for 1 hour ; mash fine and press through a colander; return the pumpkin to the fire, adding 1 pt. of milk, butter, sugar and tapioca. Cook for 10 minutes, or until it THE ALL - AMERICAN COOK BOOK 37 thickens. Serve with small pieces of toast which have been fried in butter. BEAB ADMIRAL M. L. BRISTOL, U. S. Navy U. S. High Commissioner in Turkey Okra Gumbo One chicken, cut up and fried, 1 qt. of okra chopped in small pieces, 1 doz. ears of corn, cut from cob, 1 pod of red peppers, cut fine, and chopped onion. Put all in soup pot and stir until nearly done; add 2 qts. of boiling water and cook 4 hours. Before removing from stove stir in 2 qts. of ripe stewed and mashed tomatoes. Serve with boiled rice. J. J. BRITTAIN American Consul-General Velvet Soup Six medium sized onions, 1 large tablespoon of butter, 6 coffee cups of boiling water, 6 teaspoons of minute tapioca, Vz cup of cream, and yolks of 2 eggs. Slice the onions and fry in butter until all but black, add water, pepper and salt, and cook 20 minutes. Strain through a hair sieve ; bring to a boil, and add tapioca, cooking 10 minutes more. Add yolks beaten in cream and serve. Do not boil after cream is added. U. S. SENATOR THOMAS STERLING, State of South Dakota Cream of Tomato Soup One pt. of tomatoes after passing through sieve ; add pinch of soda, boil well, then add pepper and butter and 1 table- spoon of grated cheese. Before serving, add 1 qt. of sweet milk and 1^4 teaspoon of salt. If a thicker soup is desired, add 1 teaspoon of cornstarch dissolved in cold milk. MAJ.-GENERAL W. C. NEVILLE, U. S. Marine Corps Peanut Soup Put 1 qt. of milk in a double boiler ; add i^ pt. of peanut butter, 1 small grated onion, and 1 cup of finely cut celery; 38 THE ALL-AMERICAN COOK BOOK cover and cook slowly 20 minutes. Moisten 1 teaspoon of cornstarch in a little cold milk and add to hot soup, stirring it until it is smooth and thick ; strain, and serve hot, adding 1 teaspoon of paprika last. CAPT. W. M. CROSE Commandant, U. S. Naval District, Cavite, Philippine Islands Onion Soup Stew into a double boiler for 1 hour 2 large minced onions, 6 ozs. of butter, salt and pepper, and 1 qt. of soup stock. Into 1% cups of milk stir 4 well beaten eggs and 3 tablespoons of Parnesan cheese. Cook until creamy, but do not boil; add it quickly to onion and stock and serve at once. C. 0. SPAMER American Consul to Medan, Sumatra Oatmeal Soup Two tablespoons of butter, % cup of oatmeal, 1 qt. of water, 1 bay leaf, and salt and pepper ; meat extract if desired. Brown the oatmeal in the melted butter, stirring it constantly. Add cold water gradually, and the bay leaf. Season to taste. Boil 1 hour. 