The Wheel Cook Book | by the Carroll-Parsal Wheel Of The Second Congregational Church
The meek and humble-minded wife has nearly disappeared, Each year a smaller number can claim the name, 'tis feared. A spirit of equality runs through the race aflame, Rejoicing in a higher life on nobler friendship's plane. Linked heart and hand together, linked mind and spirit too we modern wives would here present helps toward this end for you. Economy and goodness are in each dish so fine. Entrust to them your husband's health, love's star will brighter shine.
| Title | The Wheel Cook Book |
| Author | The Carroll-Parsal Wheel Of The Second Congregational Church |
| Publisher | Second Congregational Church |
| Year | 1913 |
| Copyright | 1913, Second Congregational Church |
Oak Park, Illinois 1913
Table Of Measure- A speck makes one-quarter saltspoon. Four saltspoons make one teaspoon. Three teaspoons make one tablespoon. Eight tablespoons of dry and solid material make one cup. Sixteen tablespoons o...
- Table Of Proportions
- One quart of flour requires one pint of butter, or butter and lard mixed for pastry. One quart of flour requires one heaping tablespoon of butter for biscuit. One quart of flour requires...
- Time For Baking
- Loaf Bread, 40 to 60 minutes. Rolls and Biscuit, 10 to 20 minutes. Graham Gems, 30 minutes. Gingerbread, 20 to 30 minutes. Sponge Cake, 45 to 60 minutes. Plain Cake, 30 to 40 minutes. Fruit Cake, 2 to...
- Breads
- Bran Bread One quart of bran, one pint of white flour, one-half cup molasses, one teaspoon soda (dissolved in part of molasses), one teaspoon salt, one pint of buttermilk, one egg. Mix all ingredie...
- Muffins
- Graham Muffins Two eggs, well beaten, one-half cup sugar, one cup milk, one cup white flour, one cup graham flour, two teaspoons baking powder, two tablespoons melted butter, one teaspoon salt. Bak...
- Rolls
- English Tea Biscuits One cup of sugar, one-half cup of butter, creamed; one cup of English currants, one teaspoon of salt (level teaspoon), one cup of milk, two teaspoons of baking powder; flour en...
- Waffles
- Waffles Beat one egg light, add pint buttermilk, one teaspoon soda and one-half teaspoon salt, one tablespoon lard, add sufficient flour to make medium batter, add one heaping teaspoon baking powde...
- Cake Icing
- Frosting Five Minute The white of one egg, one teaspoon lemon juice, one scant cup of powdered sugar stirred together until the sugar is all wet, then beat with a fork for just five minutes;...
- Cakes
- Apple Cake One cup sugar and one cup of flour sifted together eight times. Break two eggs into a half pint measuring cup. Add one tablespoon orange juice, then fill the cup with sweet cream; pinch ...
- Cakes. Part 2
- Fruit Cake One-half pound butter, one-half pound brown sugar, one nutmeg, one teaspoon cloves, two teaspoons cinnamon, one-half pint dark molasses, five eggs, one-half tea-spoon soda (with little h...
- Cakes. Part 3
- Filling Grind together one-half pound figs, one cup pecan or walnut meats, one-quarter pound raisins. Make boiled icing of two cups granulated sugar, one-half cup water, whites of two eggs; add nut...
- Cakes. Part 4
- Prune Cake One cup sugar, three-quarters cup butter, three eggs, one cup stewed prunes, chopped (soak prunes over night, add one cup sugar), four tablespoons sour milk, one teaspoon soda, one teasp...
- Ginger Cakes
- Ginger Bread One cup sugar, one cup molasses, one-half cup butter, two eggs, well beaten, three cups flour, two spoons soda, all kinds spices, one teaspoon vanilla, last, one cup boiling water. Eth...
- Sponge Cakes
- Sponge Cake Yolks of eight eggs, and one cup sugar beaten together until light; two cups flour, two teaspoons baking powder; add one cup boiling water last. Bake in two layers. Mrs. C. M. Candy. ...
- Devil's Food Cakes
- Devil's Food Cake Part One One-fourth cup butter, one-half cup sugar, one egg, one-fourth cup milk, one cup flour, one teaspoon baking powder. Part Two. Two squares Baker's chocolate, one-...
- Fudge
- Cocoanut Fudge Two cups granulated sugar, one-half cup milk or enough to moisten sugar, two tablespoons butter. Boil till it forms a soft ball in water. Cool and beat. Add several heaping tablespoo...
- Candy
- Fondant Two pounds granulated sugar, one cup cold water, one small pinch cream of tartar. Place the sugar and water together in deep pan, and bring them gently to the boiling point. Add cream of ta...
- Cheese and Eggs
- Cheese Omelet Three eggs, beaten separately, one-half cup chopped cheese, two-thirds cup milk, one-half teaspoon salt, a very little paprika. Bake twenty minutes in a pan of hot water. Chees...
- Salads
- Cream Cheese Salad Two bars cream cheese, one can sweet red peppers, one-half cup walnut meats, ground coarsely. Work into the cheese the nuts and all the mayonnaise, perhaps a cup, that it will ta...
- Salads. Continued
- Tomato Jelly Salad One-half can tomatoes, one-half teaspoon salt, one bay leaf, one piece celery, one-fourth cup sugar, four whole peppers, one slice onion. Boil twenty minutes; strain and while st...
- Fish
- Baked Fish Sprinkle fish with salt and fill with stuffing; sew or skewer edges together. Cut gashes on each side across the fish and put strips of salt pork into them. Grease the baking sheet and p...
- Stuffings
- Veal Stuffing Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted butter or suet. ...
- Meat
- Roasting Meats All meats should be raised at least an inch from the bottom of the baking-pan, using a trivet or rack made for the purpose. Rub the joint well with salt and pepper and dredge with as...
- Meat. Part 2
- Boiled Beef Tongue (Special Recipe) Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue n...
- Meat. Part 3
- Scalloped Rice And Lamb Cut the lamb from yesterday's roast into small dice. Into a cup of this stir a cup of boiled and drained rice. Chop a large green pepper fine, after removing seeds, and add ...
- Poultry
- How To Roast Poultry Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting pan and put in very hot oven. Make basting mixture with one-half cup each of butter o...
- Ice Cream
- Ice Cream One quart of cream, one and a quarter cups milk, one and a quarter cups sugar. Boil the milk and sugar together eight minutes after it begins to boil, stirring all the time. Cool and add ...
- Ices
- Vanilla Souffle One-half cup sugar, one-half cup cold water. Boil together till syrup forms a soft ball in cold water. Pour syrup slowly over stiffly beaten whites of three eggs; beat as for icing....
- Jellies
- Jelly Making Jellies are made of cooked fruit juices and sugar, in nearly all cases the proportion being equal. Jelly Making Principle- In all fruits when ripe or nearly ripe there is found pect...
- Preserves
- Currant And Raspberry Conserve Bring one quart of red currant juice and the same amount of red raspberry juice slowly to a boil and cook ten minutes. Add five pounds of hot granulated sugar, one po...
- Preserves. Continued
- Ginger Pears Make a syrup of eight pounds sugar, one pint water, the juice of four lemons and the rinds cut into long, thin strips, one-fourth pound ginger root, one-half cup vinegar. Add eight pou...
- Pickles
- In making pickles use none but the best cider vinegar, and boil in a porcelain kettle. Never use metal kettles. A lump of alum the size of a small nutmeg to a gallon of cucumbers, dissolved and added ...
- Pickles. Part 2
- Pickled Watermelon Rind (Special Recipe) Remove thick paring from watermelon rind, cut out all the pink part; then cut in pieces of uniform size. Cook until soft in boiling water, then drain. To...
- Pickles. Part 3
- Pepper Relish Twelve green peppers, twelve red peppers, twelve onions. Remove seeds and chop together; add four tablespoons of salt; cover with boiling water and let stand until cold. Put in coland...
- Pickles. Part 4
- Mustard Pickles Two quarts small onions, six sour pickles, two quarts green tomatoes, two quarts wax beans, four red peppers, three heads cauliflower (picked to pieces). Put all together (except pi...
- Pies
- Pie Crust For One Pie Two to five and a pinch of salt (commit to memory). Two tablespoons of lard or crisco, five tablespoons of flour, one-half teaspoon salt. Rub together and add four tablespoo...
- Pies. Continued
- Cream Pie Filling Beat the yolks of three eggs with half a cup of sugar and a tablespoon of soft butter; beat again, then stir a cup of cream into the other ingredients, also a saltspoon of salt. B...
- Cookies
- Almond Cookies Two cups syrup, one cup butter, one cup of lard, two teaspoons each cinnamon, cloves and nutmeg, one-fourth pound citron (chopped), one-half pound of almonds (chopped), three cups of...
- Doughnuts
- Mashed Potato Doughnuts Boil and mash enough potatoes to make one cup full. Beat in one teaspoon butter, one cup sugar, one cup milk, two beaten eggs, three cups flour, three teaspoons baking powde...
- Puddings
- Dark Secret Pudding One cup sugar, three eggs, three tablespoons flour, one teaspoon baking powder, one cup dates cut fine, one cup walnut meats cut fine. Bake one-half hour in loaf. When cold brea...
- Puddings. Continued
- Rebecca Pudding Four cups scalded milk, one-half cup cornstarch, one-quarter cup sugar, one-quarter teaspoon salt, one-half cup cold milk, one teaspoon vanilla, whites three eggs. Mix cornstarch, s...
- Desserts
- Raspberry Shortcake (Special recipe) Sift one quart of flour with two teaspoons of baking powder and one teaspoon of salt. Drop in two-thirds of a cup of butter and mix with sweet milk to a soft...
- Desserts. Continued
- Apple Whip One white of egg, one large apple grated, three-fourths cup sugar, beat until stiff. Mrs. Geo. B. Gale. Apple Snow Pare, core and bring to boil in as little water as possib...
- Sauces And Salad Dressings
- Pudding Sauce-Hard Sauce Two heaping tablespoons butter, ten tablespoons granulated sugar rubbed to a cream with butter. Add the stiffly beaten white of one egg. Flavor with anything you wish. Mrs....
- Soups
- Consomme Soup Place one dessert spoon of dripping, and one heaping tablespoon of sugar in a soup pan, let the sugar melt, and turn an amber color, or even a brown, this must be watched closely, the...
- Hints On Cooking Vegetables
- First- Have them fresh as possible. Summer vegetables should be cooked on same day they are gathered. Second- Look them over and wash well, cutting out all decayed or unripe parts. Third-Lay them, whe...
- Potatoes
- Potato Lyonnaise Put two tablespoons of butter into a frying pan, when melted add an onion, chopped fine; cook two or three minutes, add six cold boiled potatoes, sliced, well seasoned with pepper ...
- Yams
- Are treated and served like sweet potatoes. Sugar Potato Or Candied Yams Parboil, peel and cut in quarter inch slices. Put the slices into a heavy syrup made in the proportion of one cup whi...
- Parsnips
- Escalloped Parsnips To one pint of boiled and mashed parsnips add one tablespoon of butter, a teaspoon of salt, a dash of pepper, and two tablespoons of milk. Mix the ingredients; turn into a butte...
- Vegetables
- Turnips Are wholly deficient in salt, fat and starch, and are therefore desirable to serve plain boiled or mashed and seasoned only with salt and pepper, with boiled bacon, roast pork and mutton. T...
- Recipes For Feeding A Large Number of People
- Fruit Punch Four dozen lemons, one dozen oranges, one grated pineapple (one large can), four pounds sugar. Boil sugar in two quarts of water (early, to let cool). Put cloves in one orange and slice...
- Miscellaneous
- Ice Tea This serves ten or twelve people. Make six cups of strong tea. Pour over crushed mint leaves. Let it stand until well brewed. Strain, sweeten slightly, and set away to cool. Have ready ice,...
- Household Recipes
- Cleaning Material Four ounces strong aqua ammonia, one ounce sweet spirits of nitre, one ounce sulphuric ether, one ounce glycerine, one ounce pale castile soap. Dissolve the soap in two quarts wat...
- Get It From Gram Get It Right
- THIS book contains a number of excellent recipes and formulas that are Absolutely Worthless unless you use pure, fresh, clean spices Thanks to the strict regulations of the Pure Food Law, the spi...
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