Pot Roast of Beef with Browned Potatoes, 33

Poultry, 34

Pound Cake, 11

Preserving and Canning, 47

Prune or Date Bread, 3

Prune Puff, 24

Prunes, Stuffed, 45

Puddings and Other Desserts, 22

Pudding Sauces, 25

Pumpkin Pie, 26

Raisin Bread, 2

Raisin Drop Cakes, 18

Raisin Rolls, 3

Raspberry Jam, 49

Rhubarb Pie, 27

Rice Griddle Cakes, 8

Rice Muffins, 6

Rice Pudding, 22

Roast Meats, 32, 46

Rolls, Luncheon or Sandwich, 3

Rusks, 4

Russian Dressing, 42

Rye Rolls, 3

Salads and Salad Dressings, 41

Scones, 7

Scrambled Eggs, 37

Sea Foam Icing, 18

Seven Minute Icing, 17

Shell Fish, 31

Soups, 29, 45

Soup Stock, Brown, 29

Spanish Cake, 10

Spanish Cream, 46

Spice Cakes, 19

Spinach, 40

Sponge Cake, 16

Steamed Fig or Date Pudding, 24

Strawberry Cake, 21

Strawberry Icing, 18

Strawberry Mousse, 29

Strawberry Pie, 27

Strawberry Shortcake, 21

Sunshine Cake, 11

Sweetbreads, Creamed, 33

Sweet Potatoes, Candied, 41

Tapioca Pudding, 22

Tartare Sauce, 36

Tea, 43

Three-Egg Angel Cake, 11

Time Table, Canning, 47

Time Table, Vegetables, 39

Tomato Pickles, 49

Tomato Sauce, 37

Veal Cutlet, 33

Vegetables, 39-46

Vegetable Salad, 42

Waffles, 8

Wedding Cake, 12

Whole Wheat Hot Cakes, 8

Whole Wheat Raisin Biscuits, 5

GENERAL DIRECTIONS

Where shortening is mentioned in the recipes it is understood that butter or lard, or an equivalent quantity of butter substitute or vegetable oil may be used.

MEASUREMENTS

All measurements for all materials called for in the recipes in this book are level.

The standard measuring cup holds one-half pint and is divided into fourths and thirds.