msuspcsbs_fwmc_furst..

N THIS COOK BOOK we bring you 

a collection of the choicest recipes 

of hundreds of McNess Customers 

from all over the world. 

Besides popular American 

Dishes, this Book contains choice 

recipes from Argentina, China, 

Denmark, Finland, France, Germany, 

Greece, Hungary, Italy, 

Norway, Poland, Russia, Spain, 

Sweden and Switzerland, printed in their native 

language and translated into English. 

In addition, we have included the valuable Cake 

Baking Secrets written exclusively for us by the 

Champion Cake Baker, Mrs. Edith Moore, winner 

of nearly a thousand cake baking Prizes at various 

State and County Fairs, Shows and Exhibits throughout 

the country. We have also printed several of 

Mrs. Moore's recipes on which she has won the 

greatest number of awards. 

Most every recipe in this valuable collection is 

a real treasure in the home of some McNess Customer. 

In many instances, the recipe has been 

handed down from generation to generation. All 

have been carefully selected and represent many 

years of painstaking effort. 

To the millions who will find this Cook Book a 

source of pleasure, we extend an invitation to write 

our Cooking Editor for any information that may 

be desired on the ancient and beloved Art of 

Cookery. Your letters will receive personal and 

prompt attention. 

We also take this opportunity to voice our sincere 

thanks and appreciation to all who have so 

generously helped make this splendid Cook Book 

possible. 

FURST-McNESS COMPANY 

Freeport, ///., U. S. A. 

Established 1908

CONTENTS 

Pages 

The Champion's Cake Baking Secrets 2-6 

The Champion's Best Cake Recipes 7-8 

Foreign Recipes With Translations 

Argentina 10-11 

China 13 - 15 

Denmark 16-17 

Finland 18-19 

France 19-23 

Germany 24-27 

Greece 28 - 29 

Hungary 30 - 31 

Italy 34-37 

Norway 39 - 41 

Poland 42-43 

Russia 44 - 45 

Spain 46 - 47 

Sweden 48 - 51 

Switzerland 53 - 54 

Popular American Recipes 

Soups 56 

Breads—Muffins 56 

Meats—Fish—Vegetables 57 

Salads—Pickles—Preserves 59 

Candies 59 - 60 

Cakes 60 

Cookies 62 

Desserts—Pies 63 

List of McNess Products 64 

Printed in U. S. A. 

Copyright by Furst- McNess Company

CAKE BAKING SECRETS 

IMPORTANT FACTS YOU SHOULD KNOW 

BY MRS. EDITH MOORE, THE CHAMPION CAKE BAKER 

To make prizewinning 

cakes 

you must use 

the very best ingredients 

you can 

buy. Poor quality 

or substitute 

ingredients cannot 

produce the 

best quality 

cakes. Use the 

best fresh butter 

you can get. 

This is very important. 

Use 

only super-fine 

sugar so that it 

will mix and dis- 

Mrs. Edith Moore, the solve in the but- 

Champion Cake Baker, ter more easily 

winner of nearly 1,000 and more com- 

Cake Baking Prizes pletely. 

FINE SUGAR, KEY TO 

FINE TEXTURE 

Coarse texture is often caused by the 

use of coarse sugar. In fact it is almost 

impossible to make a fine textured cake 

with coarse sugar. If you cannot buy 

extra fine sugar from your grocer, take 

the time to roll the sugar you have, with 

your rolling pin, to make it as fine as 

possible. Do not use pulverized sugar. 

A SOUR MILK SECRET 

Use fresh cream or milk and in cases 

where sour milk is required, use milk that 

is very sour—not milk that has just 

turned sour. It's surprising how much 

better a sour milk cake turns out where 

real sour milk is used. 

Do not use ordinary flour in your 

cakes, instead use a good brand of cake 

flour. There are several good cake 

flours on the market. Flour should be 

sifted at least six times before measuring. 

This prevents using too much flour. 

Now we come to the two most important 

ingredients in a cake. They are 

flavor and baking powder. A cake made 

carefully of good ingredients cannot be 

called a success unless it tastes extra 

good and is light in texture. 

A FLAVOR THAT WON'T BAKE OUT 

All ordinary Vanilla Extracts bake out 

when the cake is in the oven because 

Vanilla Extract loses its flavor when subjected 

to heat. Therefore it is your duty 

to find a flavor that will not bake out. I 

have found it for you, it is F. W. McNess' 

Champion Flavoring Extract, a delicious 

flavor that has twice the flavoring 

strength of U. S. Standard Vanilla Extract, 

and a flavor that positively does not 

bake out nor freeze out. I have used F. W. 

McNess' Champion Flavoring Extract for 

fifteen years and its rich, delicious goodness 

has been the main factor in winning 

nearly a thousand cake baking prizes for 

me. 

So, first of all be sure to get a bottle 

of F. W. McNess' Champion Flavoring 

Extract before you try to improve your 

cakes. It contains pure Bourbon Vanilla 

Extract fortified with scientific properties 

that fix its flavor so that neither heat 

nor cold can spoil it. If you do nothing 

to your cakes other than change from 

ordinary Vanilla Extract to Champion 

Flavoring Extract you will make your 

cakes taste twice as good. 

AVOID BAKING POWDERS THAT 

GIVE CAKES AN "OFF" TASTE 

It is very important that you use F. W. 

McNess' Champion Baking Powder when 

you try to make better cakes because this 

baking powder is going to save you many 

a fallen cake. 

As you have no doubt learned, by bitter 

experience, many baking powders are not 

reliable. They work wonderfully well 

one time and then next time your cake 

or biscuits do not rise as they should. 

You may have blamed yourself but in fact 

most all failures of a baking to rise properly, 

are due to the Baking Powder. 

I use F. W. McNess' Champion Baking 

Powder for two reasons. 

The first is: it does not make a 

cake taste of baking powder if a little 

too much is used. Practically every 

other baking powder I have ever 

used would give a cake an off flavor 

if a trifle too much was used. I believe 

you'll agree with me now that 

the baking powder you are using, 

unless it is F. W. McNess', will give 

your cakes a "soda" taste if you use 

a trifle too much. You can stop all 

danger of spoiling the taste of your 

cakes by using F. W. McNess' Baking 

Powder.

The second reason is: F. W. 

McNess' Baking Powder has what I 

call a "double delayed" action. Its 

first action takes place when it is 

mixed in the batter, the second action 

takes place when the cake is 

baking. The first action is the delayed 

action and the reason why F. 

W. McNess' Baking Powder never 

fails to make your cakes and other 

bakings rise properly. With other 

baking powders you must get the 

cake in the oven just as quickly as 

possible after the baking powder has 

been added or it will exhaust its 

first action and your cake will rise 

only half as high as it should« 

With F. W. McNess' Baking Powder 

you can take your time. If your oven 

isn't hot enough the cake batter can 

stand until the desired oven heat is 

reached. I have let cake batter set for 

as much as an hour and a half before 

placing it in the oven and the results were 

just as nice as if I had hurried it into a 

waiting oven when I mixed it. The using 

of F. W. McNess' Baking Powder is a 

baking secret that has been a winner for 

me. Use this secret and I know you can 

improve your bakings by stopping the 

failures. 

CHAMPION FLAVORED CAKES 

TAKE PRIZES 

I have discovered that the most popular 

cakes are cakes that have a real vanilla 

flavor. In fact, the cakes that have 

walked away with the prizes where I have 

competed are those flavored with F. W. 

McNess' Champion Flavoring Extract. 

There is no other flavor like it. Its mellow, 

rich flavor, twice as strong as U. S. 

Standard Vanilla Extract does not bake 

out but stays in to give the cake a deliciousness 

that no ordinary Vanilla Extract 

can duplicate. Judges seem to instantly 

pick out my Champion Flavored 

Cakes from the ordinary vanilla extract 

flavored cakes. 

ALL MEASUREMENTS ARE LEVEL 

When measuring ingredients be sure 

you use level measures. You really 

should have a regular measuring cup and 

measuring spoons. 

Flour, baking powder, 

and other ingredients 

that pack 

should be well sifted 

before measuring. 

When you measure 

a teaspoonful of 

baking powder or 

soda take a straight 

edge knife and run 

it across,} the top of the spoon so the ingredients 

will be level with the top of the 

spoon. To be careless about measuring 

is to invite trouble. A heaping tablespoonful 

of soda or baking powder or 

spice is in reality, not one tablespoonful 

but four level tablespoonfuls. You can 

readily imagine what an effect a heaping 

tablespoonful would have on any cake 

if it is four times as much as the recipe 

required. Remember from now on, unless 

otherwise stated, every recipe measurement 

means level; not rounding and 

not heaping. Follow this fact and you'll 

not have certain troubles most all cooks 

experience0 

MIXING INFORMATION 

There are three methods of mixing: 

stirring, beating and cutting or folding. 

In stirring, the spoon is not lifted from 

the bowl and the motion may be described 

as a circular one. 

In beating, the object desired is to get 

all the air possible into the mixture. The 

faster the batter is beaten the more air 

will be incorporated and consequently 

the cake will be lighter; but care must 

be taken not to use a stirring motion after 

the cake is beaten, as this will undo the 

good already accomplished. 

The term "folding" applies especially 

to the mixing and blending of stiffly 

beaten egg whites which are added just 

before putting the cake batter in the pans. 

The motion is that of lifting the batter 

from the bottom of the bowl, folding it 

over the beaten whites, mixing them in 

and continuing the process until the egg 

whites are no longer seen on top of the 

batter. 

The whole process must be performed 

with great care to avoid destroying the 

lightness of the air cells in either batter 

or eggs. 

HOW TO MAKE A WHITE CAKE 

Now that I have given you some general 

ideas about ingredients and measurements 

I will tell you how to use these 

ideas to make a tender, firm, delicious 

white cake. You will want to know how 

to get the right texture as this seems to 

bother most people. 

Well, I'm going to pretend you know 

nothing about cake making because I 

want all young cooks to get these pointers. 

Those of you who are old hands at 

cake baking can follow me and see 

whether I disagree or agree with your 

own methods. The first step in making a 

cake is to cream together the butter and 

sugar. This I like to do with my hands.

I work it until the sugar is entirely dissolved. 

The butter should be soft, not 

melted, but soft. Hard butter takes too 

much time to cream perfectly. Use the 

very finest granulated sugar you can buy 

because only with fine sugar can you 

make a fine textured cake. 

LET EGG WHITES STAND 

In making a white cake we use just the 

egg whites. Break the eggs when you 

start mixing the sugar and butter so they 

can stand a few minutes. Egg whites 

should stand a few minutes because it 

makes them much easier to beat. Be 

sure the whites are thoroughly beaten so 

they can stand alone. 

Now for the flour! It is important 

that you sift flour at least five or six 

times before measuring. For my prize 

winning cakes I sift the flour six times. I 

also sift the baking powder. By doing 

this I do not get too much flour or baking 

powder in my cakes. You know both ingredients 

pack and need loosening up before 

measuring. Measure your flour 

carefully and by all means level off each 

cup of flour with a knife. Don't pack 

the flour in the measuring cup. Most 

young cooks make the mistake of using 

too much flour. 

HOW TO AVOID CURDLING 

The second step in making a prize winning 

white cake is to add flour and milk. 

I'll bet most of you have trouble with 

your batter curdling at this stage. Here is 

my own way of avoiding this curdle. You 

of course, know that the proper way is 

to add flour and milk alternately. Now, 

to get away from the curdle, add one-half 

cup of flour first to the creamed sugar 

and butter, then one-half cup milk. Try 

it next time you bake and you will have 

no trouble with curdling. 

Your last cup of flour should have the 

baking powder and salt in it. Before you 

add this last cup of flour with baking 

powder and salt, beat the cake batter well. 

Then add this last cupful and stir it in for 

two or three minutes, but do not beat the 

batter again. This little trick gives your 

baking powder a chance to get in its best 

work. 

THE MOST IMPORTANT SECRET 

The next step is to add your flavoring. 

This is the most important of all for if 

you use ordinary Vanilla Extract it is 

going to bake out or so change in character 

that the real flavor, the delicious 

goodness of the Vanilla Bean will be 

ruined. I don't believe you realize how 

much actual flavor bakes out of ordinary 

Vanilla Extract. Most Vanilla Extract 

has no more flavor than water after it is 

submitted to heat. I have learned by 

many years of experience that there is 

one flavor that does not leave your cake 

when it's baking. I have used it fifteen 

years and it has won hundreds of prizes 

for me. This flavor is F. W. McNess' 

Champion Flavoring Extract. It is a delicious 

flavor made of finest Bourbon 

Vanilla Extract fortified with a fraction 

of a per cent of Vanillin and Coumarin 

to fix the Vanilla Flavor in the baking. 

You will like Champion Flavoring Extract 

better than any Vanilla Extract you have 

ever used, I'm sure. At least that has 

been the case with thousands of women 

who have tried Champion Flavoring Extract 

on my recommendation. Remember 

Champion is twice as strong as standard 

U. S. Vanilla and is therefore far more 

economical. 

FOLD IN EGGS—DON'T BEAT 

Now we continue with our white cake. 

Your last bit of milk goes in with the 

egg whites. And remember, fold in the 

eggs thoroughly but do not beat them in. 

You don't want to break down the air 

cells you have created with your beating. 

Keep folding until the eggs are 

thoroughly mixed. You can see that in 

order to be a good cook, you need muscle 

and patience. Be exact in all your 

measurements too. Although I have won 

hundreds of prizes, and all my recipes are 

my own creations, I never depend upon my 

memory. I follow the recipe and measure 

each cake just as carefully as though I 

had never seen it before. 

HOW TO MAKE CAKES RISE EVENLY 

Our next problem is filling the pans. 

This seems to puzzle all beginners. See 

that your mixture fills the pan only twothirds 

full if it is a loaf or layer cake. 

Now for cup cakes, only fill them half 

full. And here's something to remember. 

Push the mixture well to the sides and 

corners of the pan leaving a slight depression 

in the center so that the cake 

may rise evenly. Now, your cake is 

ready for the oven. 

HOW TO PREVENT CAKES CRACKING 

If your cakes have been cracking across 

the top, your oven has been too hot at the 

start. The average heat should be 325 

degrees for the first 15 minutes and 350 

degrees for the rest of the time. In 

short, to avoid having your cake crack

across the top, do not put it in a very hot the cocoa. Having over 22% cocoa butoven. 

When you do, the heat quickly ter it is as rich as you can buy. Another 

bakes a crust over the top and then when outstanding feature about F. W. McNess* 

the interior of the cake begins to bake the Champion Breakfast Cocoa is its fineness. 

steam generated inside cracks the top It is triple screened to give it minute 

open so it can escape. fineness. This extra fine texture makes 

rrklTD cTA^frcnrRAiriwr W. McNess' Cocoa distribute more 

FOUR STAGES OF BAKING eyenly and completely in batter ag well 

Let us divide the baking period into as in hot cocoa beverage. Try it. I 

quarters. During the first quarter, the know you'll find it the best you have ever 

mixture should begin to rise; during the used. I use it all the time and cannot 

second it should continue to rise, reach its find a better cocoa for anywhere near the 

full height, and begin to brown; in the price I pay for McNess* Champion Breakthird 

quarter the browning should con- fast Cocoa. 

tinue; and by the end of the fourth quart- ]sjow ]et us return to our Mahogany 

er, the cake should complete the browning Cake while the cocoa mixture cools, 

and shrink from the pan. Do not move cream together the sugar and butter. Be 

the cake after it begins to rise until it is sure to use the finest granulated sugar 

fully risen and slightly set. It may then an(i soft butter. When the sugar is 

be moved carefully if necessary. I find thoroughly creamed with the butter, add 

the results are better if the cakes are y0Ur eggs and beat until light. The mixbaked 

alone in the oven. Place the pan ture should be lemon color, 

as near the center of the oven as possible 

to insure even baking of the cake. The STOP THE CURDLE 

oven door may be ;carefullyôpened and Before add chocolate mixture 

closed without causing the cake to fall. ^ ^ gu/ar> butter and eggs, add a half 

HOW TO TELL WHEN CAKE IS DONE 

_ . . j 

Many of the young brides have asked 

how one can tell when the cakes are done. 

When the baking is finished, the cake will 

break away from the sides of the pan, 

and it will spring back quickly when 

cup of flour. Otherwise your mixture 

may curdle. After you have added the 

cool cocoa mixture beat well, 

My mahogany cake recipe takes soda. 

If the recipe you use calls for soda put 

the soda in the milkt j use sweet milk# 

pressed lightly by the finger. The new IMPROVES CAKE 100% 

cook will find it safer to test with a clean , ,, , 

toothpick. Insert this in the center of T Next comej flaYor a * d onê aggm the cake. If it comes out clean, the cake \ recommend Champion Flavoring Exis 

done. Then turn the cake over on a tract- xt wlU pve your cake a deliciouswire 

rack to cool. If there is any ten- * e . ss nnot get with any other flavor, 

dency to stick, turn the pan on its sides 

M ^ ss Marguerite Sommers, a young lady 

successively and allow it to stand in each £ho began using Champion Flavoring 

position long enough for the weight of ^tract on my recommendation wrote me, 

the cake to pull itself loose. These are £ f wls * to say that Champion Flavoring 

just simple rules, but they may help you ^ T w t t tin H ^ f l v t 

if you are having trouble with your cakes. f 100% V* I * at * f ° r y °i, 

* J too. If you have never used this remark- 

CHOCOLATE OR MAHOGANY able Extract get a bottle and try it. 

CAKE BAKING SECRETS Really that's the way to discover its su- 

. . perior flavoring qualities. Be sure, how- 

The first thing to do in making a ever, you use only half as much Champion 

chocolate or mahogany cake is to pre- Extract as you would Vanilla Extract, 

pare the chocolate mixture because it You know Champion Flavoring Extract 

must cool before being put in the cake. ¿oes not bake out so only half as much 

I like to use cocoa for this. You get a js needed. 

much smoother mixture more easily. _ m-w 

Take your cocoa, whatever the recipe DON'T USE TOO MUCH FLOUR 

calls for and add the same amount of Let me remind you not to use too much 

milk. Cook this until it is the consistency flour in your chocolate or mahogany 

of a custard and then cool. cakes. The cocoa custard is thickening 

and you must follow the recipe exactly as 

RICH IN FOOD VALUE to the flour. I know the batter will seem 

Before I go on I want to tell you thin to you and you'll want to add more 

why I use F. W. McNess' Champion flour, but don't do it. 

Breakfast Cocoa in preference to all Put your cakes into an oven of 350 deothers. 

This excellent cocoa contains grees for fifteen minutes then increase 

over 22% cocoa butter which is the the heat to 375 degrees for the next 

element that determines the food value of fifteen minutes, 

5

ANGEL FOOD 

CAKE BAKING SECRETS 

Many women have bad luck with 

Angel Food Cake but most all this bad 

luck can be avoided if you know what to 

do. I have solved the problems of Angel 

Food Cake making and believe you'll find 

it easy to make good Angel Food Cake if 

you'll follow my suggestions. 

I'm going to start by giving you my 

Angel Food Cake Recipe: 

1 y2 cups of egg whites 

1 cups of very fine cane sugar 

1 cup of cake flour 

1 level teaspoon cream of tartar 

teaspoon salt 

1 te^spoonfui Wnilla 

First of all be sure the eggs are not 

less than four or five days old. The 

eggs should also be thoroughly chilled before 

you beat them. After the egg 

whites have been separated from the yolks 

let them stand for 20 minutes» Then add 

the one-fourth teaspoonful of salt and 

whip up the whites until frothy. Don't 

beat too long as it will make the cake 

dry. Stop when the eggs are firm but 

not dry. 

Now into the whipped eggs add sugar, 

two tablespoonfuls at a time. Be sure 

to use superfine sugar» Do not beat in 

the sugar, instead fold it into the beaten 

egg whites. 

When the sugar has all been folded in, 

add the Champion Flavoring Extract. 

You'll like the rich delicious flavor Champion 

Extract will give your Angel Food 

Cake. You'll like it better than any other 

flavor you've used because it makes this 

cake melt in your mouth, It won't color 

your cake like Vanilla Extracts often do, 

and this is an important feature. 

SIFT FLOUR MANY TIMES 

Sift your cake flour several times 

—at least six or seven times. The 

success of your cake depends upon 

the flour being well sifted. Now, sift the 

flour gradually into the egg whites, folding 

it in instead of beating it. Always 

keep a regular Angel Food Pan solely for 

the baking of Angel Food Cakes, and 

never grease this 

pan. After pouring 

the batter into the 

pan, cut around in 

it a few times with 

a kitchen knife to 

break air bubbles. 

Then before you put 

the cake in the oven 

hold the pan above 

the table about six 

indies then drop it. Do this a couple of 

times—it also takes out large air cells. 

You see it's not difficult at all to make a 

good Angel Food Cake. 

DON'T USE HOT OVEN 

Now we come to a very important step. 

It's the baking of the cake. Many an 

Angel Food Cake is ruined in baking because 

the cook puts it into an oven that's 

too hot. Begin your cake at 275 degrees 

and after 30 minutes increase the heat 

to 325 degrees. This means your cake 

must bake in a slow oven for an hour. 

When the cake is done, remove from 

the oven and invert the pan. Let it stay 

upside down until the cake is cold. Be 

careful to wait until it is cold before you 

try to remove it, 

In making Angel Food Cake it's very 

important tnat you have everything all 

ready before you start making it. Assemble 

the utensils and ingredients. Make 

necessary measures. An Angel Food 

Cake should be mixed together as quickly 

as possible so that no air (leaven) will 

be lost. 

I sincerely hope you will find in this 

article the answers to your cake baking 

problems and I'm sure if you follow my 

suggestions you will improve the deliciousness 

of your cakes0 

Mrs, Edith Moore, 

The Champion Cake Baker 

P. S. This is lot a "paid" testimonial 

letter. 

YOU, TOO, CAN NOW 

BAKE PRIZE WINNING 

CAKES 

You don't need elaborate 

equipment, extensive education 

or long years of special training 

to bake Prize Winning Cakes. 

Just follow Mrs, Moore's "Secrets" 

and see how quickly you 

will learn, Her ideas make good 

Cooks out of inexperienced nands 

and "Champions" out of good 

Cooks. A pleasant surprise 

awaits all who profit by her suggestions 

which are drawn from 

her vast storehouse of practical 

knowledge.

CHOICE RECIPES OF 

THE CHAMPION CAKE BAKER 

The Champion of 

All Prize Winning Cakes 

Winner of 216 First Prizes at 

State and Other Fairs 

THE CHAMPION'S SILVER CAKE 

3 cups sugar 

1 cup butter 

6 egg whites 

2 cups milk 

teaspoonful salt 

4 teaspoonfuls baking powder 

1 teaspoonful Vanilla 

5 cups cake flour 

Beat the butter and sugar until very 

light and creamy. Add the milk alternately 

with the flour with which the baking 

powder has been sifted in the last cup 

of flour. Beat thoroughly, before adding 

the baking powder, then add the well 

beaten whites of eggs. Bake about forty 

minutes in three 9 inch layers. This will 

make a large caKe. 

BURNT SUGAR CAKE 

(This has won 30 First Prizes) 

^ cup butter 

1 ^ cups sugar 

2 egg yolks 

1 cup water 

2 cups flour 


2 teaspoonfuls burnt sugar 

And beat well 

Add % cup flour which has been added 

to two teaspoonfuls baking powder and 

mix well. Lastly fold in whites of two 

well beaten eggs. 

To prepare the burnt sugar put % cup 

of granulated sugar in a frying pan over 

the fire until the sugar softens and melts 

and finally begins to throw off intense 

smoke. It really must burn. Have ready 

V2 cup of boiling water. Remove from 

the fire and pour in the water quickly, allowing 

it to boil until you have a molasses 

like syrup. Bottle and put away for use. 

This is sufficient for three cakes. 

FRENCH CHOCOLATE CAKE 


1 cup sugar 

^ cup butter 

1 cup sour milk 

2 cups flour 

1 teaspoonful soda 


3 eggs 

Dissolve two-thirds cup chocolate and 

half cup sugar in a little hot water. Add 

this to the sugar, butter, milk and eggs 

which have been well mixed, then add the 

flour and soda and bake. 

ANGEL FOOD CAKE 

(Winner of 31 First Prizes) 

1 ^ cups egg whites 

112 cups fine cane sugar 

1 cup cake flour 

1 level teaspoonful cream of tartar 

% teaspoonful salt 


Add salt to egg whites and beat until 

frothy, then add cream of tartar, beat 

until stiff but not dry, fold in sugar, two 

teaspoonfuls at a time, then flavoring. 

Sift in the flour gradually, continuing 

until all is used up. Put into ungreased 

angel food pan and bake in slow oven one 

hour0 Begin oven at 275 degrees F., and 

after 30 minutes of baking increase heat 

to 325 degrees F. Remove from oven 

and invert pan until cake is cold. 

WHITE LAYER CAKE 


% cup shortening 

1 ^ cups sugar 

cups flour 



1 cup milk 


Whites of three eggs 

Cream shortening and sugar. Sift 

flour once before measuring. Sift flour 

with baking powder and add to the 

creamed mixture, alternately with the

¡:iii;ii;;i;;iiii;;i:i:ii;;:i;iiii=ii;:i;.- F. W. McN ESS' COOK BOOK :»:»::»»::»::»»::«::::::::: 

milk. Add flavoring and mix well. Fold thicknesses of greased paper to protect 

in the well beaten egg whites. Bake in the cake from too great heat. Bake very 

layers for 30 minutes. slowly about four hours. 

NUT CAKE 

(Winner of 38 First Prize«) 

1 cup sugar 

Yz cup butter 

Yz cup milk 

% cup chopped nuts 

1 % cups flour 



Whites of three eggs 

Cream butter and add sugar, and cream 

until light. Add the flour and milk alternately 

with the baking powder and a 

pinch of salt. Lastly add the egg whites. 

Put half cup chopped nuts in icing. 

FRUIT CAKE 


% pound butter 

1 pound brown sugar 

2 pounds raisins 

2 pounds currants 

1 pound citron chopped very fine 

8 eggs 

Yz cup molasses 

ounce ground cloves 

ounce ground mace 

4 cups flour 

% cup grape juice 

Beat the butter and add sugar, cream 

together until light. Add the eggs 

thoroughly beaten, then the seeded raisins 

which have stood in hot water three 

minutes. Then add currants and chopped 

citron to the other ingredients, with 

the molasses and ground spices. Add the 

sifted flour and lastly stir in the grape 

juice. Bake in cake pans lined with two 

CHOCOLATE CREAM CAKE 

(Winner of 27 First Prizes) 

94 cup cocoa 

% cup sweet milk 

% cup dark brown sugar 

Yolk of one egg 

Beat egg yolk, add sugar, cocoa and 

milk. Cook in double boiler until consistency 

of custard. Add 1 teaspoonful 

Champion Vanilla and cool while preparing 

remainder of cake. 

1 cup dark brown sugar 

cup butter 

2 cups sifted flour 

1 teaspoonful soda dissolved in 

warm water 

2 eggs 

^ cup sweet milk 

Add to cocoa mixture. Bake in layers 

and ice as desired. 

MAHOGANY CAKE 


1 y% cups sugar 

% cup butter 

1 M cups milk 

\\i cup cocoa 



2 scant cups of flour 

3 eggs 

Cream sugar and butter. Add well 

beaten eggs. Take one-half of the milk, 

add to the cocoa and cook until the consistency 

of custard, then cool and add to 

the butter, sugar and eggs, then add another 

half of milk with the teaspoonful of 

soda dissolved in milk. Lastly add flour, 

Vanilla and beat 

NOTICE! To insure best results with recipes in this Cook Book, 

we recommend the use of McNess Spices, Flavoring Extracts, Cocoa 

and Baking Powder wherever these ingredients are called for. If 

you use other brands, larger quantities may be required to give 

satisfactory results.

Hie Champion Cake Baker Says:- 

^McNess* Champion Extracts, Baking Powder and Cocoa 

Are the Best of All Regardless of Price" 

(Not a "paid" testimonial) 

Mrs. Edith Moore, the Champion Cake Baker 

and a few of her prizes. She has won nearly a 

thousand Prizes at State and other Fairs, Shows and 

Exhibitions throughout the country. She attributes 

her wonderful success largely to the use of McNess' 

Flavoring Extracts, McNess' Baking Powder and 

McNess' Cocoa which she recommends as "the best 

of all regardless of price." 

9

PESCADO A LA CRIOLLA 

% taza de pescado trojezado 

(desmenuzado)—Halibut, 

albur, o bacalao fresco 

2 cucharadas de mantequilla 

2 cucharadas de harina 

1 taza de jugo de tomate 

1 cucharada de cebolla picada 

1 cucharada de pimiento verde 

picado 

M de taza de migajas de pan seco 

y molido 

Derrítase la mantequilla, mézclese con 

la harina, revuélvase en el jugo de tomate 

y cocínese hasta que se espese algo. Agréguese 

el resto de los ingredientes, y 

póngase el conjunto en una cacerola engrasada. 

Cúbrase la superficie con migajas 

de pan. Echesele mantequilla por 

varios lugares de la superficie y póngase 

en el horno que esté bien caliente 205 

grados centígrado hasta que adquiera un 

color moreno. 

POLLO A LA CRIOLLA 

Límpiense y divídanse pollitos tiernos, 

salpíquense de sal y pimienta y fríanse en 

manteca bien caliente. Cuando esté frito, 

póngase a un lado y hágase la salsa para 

lo cual se fréirá una cebolla, debiendo 

que agregar harina para espesarla. Cuando 

adquiera un color moreno agréguese 

una lata de pimientos dulces, déjense 

freir un poco y luego échense unos cuantos 

tomates, unas cuantas hojas de laurel 

y una ramita de tomillo. Cuando esté 

hecha la salsa póngase en el pollo frito. 

Hágase hervir unos cuantos minutos y 

sírvase. RIÑONES LA PLATA 

1 Riñon de Vaca 

1 tajada gruesa de tocino 

2 cucharadas de sebo en rama 

4 cucharadas de harina 

1 pimiento dulce 

1 pinta de tomates en lata 

1 cucharadita de sal 

de cucharadita de pimentón 

% de cucharadita de polvo de 

curry 

4 cebollas 

Córtese la grasa de un riñon fresco y 

divídase éste en tajadas de tres cuartos de 

pulgada. Polvoréese con harina. Fríase 

tocino picado y sebo en rama en una cacerola 

honda, agréguese el riñon, la cebolla 

picada, y el pimiento, y dése vuelta 

hasta que la carne esté perfectamente 

tostada y tenga una capa de rica salsa 

color moreno. Agréguense los tomates 

y el condimento, tápese bien y hiérvase a 

fuego lento durante tres quartos de hora. 

ARGENTINA 

Sírvase muy caliente sobre estrechas rabanadas 

de tostadas untadas de mantequilla. 

PUCHERO 

6 libras de hueso de sopa (canilla) 

3 litros de agua 

1 taza de apio en pedacito« 

% taza de zanahorias en cubiletes 

taza de cebolla en cubiletes 

^ taza de nabo en cubinetes 

1 cucharada de perejil desmenuzado 

}4 taza de guisantes 

2 cucharaditas de sal 

*4 cucharadita de pimienta 

taza de arroz 

Lávese la carne y el hueso y póngase en 

una vasija con agua. Déjese allí media 

hora. Luego caliéntese lentamente hasta 

que rompa a hervir. Tápese la vasija y 

déjese hervir a fuego lento por tres horas, 

o hasta que la carne se suelte del hueso. 

Cuélese y quítese algo de la grasa si hay 

mucha. Agréguense los vegetales, la sal 

y la pimienta y el arroz, y cocínese el conjunto 

por cuarenta y cinco minutos. Si 

se prefiere se pueden agregar vegetales 

diferentes tales como maíz, tomates, 

habas o berzas. 

PAN PARAISO 

1 taza de leche caliente 

^ de taza de mantequilla, u otra 

grasa 

de taza de azúcar 

% cucharadita de sal 

1 huevo 

94 de torta de levadura disuelta en 

M de taza de leche tibia 

2 94 tazas de harina 

Agréguese la mantequilla, la sal y el 

azúcar a la leche caliente; cuando la 

mezcla esté tibia, se agrega la torta disuelta 

de levadura, el huevo, bien batido, 

harina para hacer una masa rígida, se tapa 

y se deja fermentar. Se extiende en una 

grasera untada de manteca, de pulgada y 

media de espesor. Se tapa y se deja 

fermentar de nuevo. Antes de ponerlo en 

el horno deben derretirse dos cucharadas 

de mantequilla y echarlas por encima de 

la torta; rocíese con azúcar y canela. 

Cúbrase una lata oblonga bien engrasada 

y lo más delgada posible con masa fermentada. 

Despepítense, móndense y córtense 

cuatro o cinco manzanas en octavos. 

Pónganse en hileras paralelas encima de la 

masa y rocíense con azúcar y canela. Bátase 

la yema de un huevo, agréguense tres 

cucharadas de crema (nataj y échese alrededor 

de las manzanas. Cuézase al

horno por veinte a treinta minutos, procurando 

que el horno esté bien caliente, o 

hasta que la corteza esté bien cocida y la^ 

manzanas estén blandas. En lugar de 

manzanas se pueden usar melocotones o 

ciruelas; se mondan los melocotones, se 

cortan a la mitad y se les quita la semilla. 

Si se usan ciruelas, límpiense bien, córtense 

a la mitad y quítense las semillas. 

FISH A LA CREOLE 

^ cup shredded fish—Halibut, 

Whitefish or Fresh Cod 

2 tablespoonfuls butter 

2 tablespoonfuls flour 

1 cup tomato juice 

1 tablespoonful chopped onion 

1 tablespoonful chopped green 

pepper 

M cup dried, ground bread 

crumbs 

Melt butter. Blend in flour. Stir in 

tomato juice and cook until slightly thickened. 

Add rest of ingredients. Put into 

greased casserole. Cover surface with 

bread crumbs. Dot with butter and 

place in hot oven, 400° F. to brown. 

CHICKEN A LA CREOLE 

Clean and cut up young chickens, 

sprinkle with salt and pepper and fry in 

hot lard. When done set aside and start 

sauce. Fry an onion, and flour must be 

added for thickening. When brown add 

a can of sweet peppers, let fry a little 

and then put in some tomatoes, a few bay 

leaves and a sprig of thyme. When sauce 

is done put in the fried chicken. Boil a 

few minutes and serve. 

RINONES LA PLATA 

1 beef kidney 

1 thick slice bacon 

2 tablespoonfuls chopped suet 


1 sweet pepper 

1 pint canned tomatoes 

1 teaspoonful salt 

% teaspoonful cayenne pepper 

% teaspoonful curry powder 

4 onions 

Trim fat from a fresh kidney and cut 

in three-quarter inch slices. Dredge with 

flour. Fry chopped bacon and suet in 

deep saucepan, add kidney, chopped 

onions, and pepper and turn until meat is 

thoroughly seared and coated with a rich 

brown gravy. Add tomatoes and seasoning, 

cover closely and simmer three-quarters 

of an hour. Serve very hot on narrow 

strips of buttered toast. 

PUCHERO 

6 pounds soup bone (shin) 

3 quarts water 

ARGENTINA 

Aviso.—Para obtener los mejores resultados 

con las recetas contenidas en este 

Libro de Cocina, recomendamos el uso de 

Levadura en Polvo, Cacao, Extractos Saboreantes 

y Especias McNess donde quiera 

que se especifiquen estos ingredientes. Si 

se usan otras marcas, se necesitarán 

mayores cantidades para dar resultados 

satisfactorios. 

1 cup celery in small pieces 

^ cup diced carrots 

% cup diced onion 

^ cup diced turnip 

1 tablespoonful minced parsley 

M cup green peas 

2 teaspoonfuls salt 

M teaspoonful pepper 

M cup rice 

Wash meat and bone and put in kettle 

with the water. Let stand one-half hour. 

Then slowly bring to boiling point. 

Cover kettle and let simmer for three 

hours, or until meat leaves the bone. 

Strain and remove some of fat if there is 

a great deal. Add vegetables, salt and 

pepper, and rice to the stock, and cook 

forty-five minutes. Other vegetables, 

such as corn, tomatoes, beans or cabbage 

may be substituted, if preferred. 

PAN PARAISO (Paradise Bread) 

1 cup hot milk 

% cup butter, or other fat 

M cup sugar 

^ teaspoonful salt 

1 egg 

94 yeast cake dissolved in 

M cup Lukewarm milk 

2 % cups flour 

Add butter, sugar and salt to hot milk; 

when mixture is lukewarm add dissolved 

yeast cake, egg, well beaten, flour to 

make a stiff batter, cover and let rise. 

Spread in buttered dripping pan one-half 

inch thick. Cover and let rise again. 

Before baking melt two tablespoonfuls 

butter and spread over the coffee cake; 

sprinkle with sugar and cinnamon. 

Cover a well greased oblong tin as thin 

as possible with raised dough. Core, pare 

and cut four or five apples in eighths. 

Lay them in parallel rows on top of the 

dough and sprinkle with sugar and cinnamon. 

Beat the yolk of an egg, add 3 

tablespoonfuls cream, and drip around 

apples. Bake twenty to thirty minutes in 

hot oven, or until crust is well baked and 

apples are soft. Peaches or plums may 

be used in place of the apples; pare the 

peaches, cut in halves and remove the 

stone. If plums are used, wipe carefully, 

cut in halves and remove the stones0

NATIONALLY KNOWN 4-H CLUB 

Miss Marguerite Clark, the eighteen 

year old nationally known 4-H Club Cake 

Baking Expert and some of the three 

hundred awards and medals she has won, 

who says: 

"Like other cake bakers I always had 

trouble in the past with ordinary Vanilla 

Extracts baking out, so when I read 

about Mrs. Moore, the Champion Cake 

Baker, I was especially interested in 

her statement that McNess' Champion 

CAKE BAKING EXPERT 

Agrees With Champion 

Cake Baker That "McNess' 

Champion Extracts are Best 

of All Regardless of Price" 

(Not a "paid" testimonial) 

Flavoring Extracts would not bake out 

nor freeze out. 

"I have given McNess* Champion Flavoring 

Extracts a thorough test and find 

they are better than any others I have 

ever used. The Vanilla has a rich aromatic 

flavor that does not bake out or 

freeze out. 

"I heartily recommend McNess* Champion 

Extracts to those who want the best. 

Like Mrs. Moore, I am convinced they 

are the best of all regardless of price."

f m 

中國式大餐 

m ¡as m 

mw uc & m 

« £ m m if 

ft-m m * m ff 

燕窩羹 

兩大匙成粒者利丁四杯鷄獒一隻置畧敲爛 

鹽與胡椒粉至合度半杯細麵一小匙檸檬汁 

以杯盛水約四分一滿0將者利丁放入令之軟。將注入熱獒中。令之溶。置入 

雙層之鑊中。加麵及調味0煑至麵熟而止。食前加蛋及檸檬汁。 

雜碎 

一磅生鷄肉(或猪肉或牛仔肉)六個馬蹄三両竹笋 

二杯濃鷄獒或肉羹鷄膏或肉汁一小匙豉油半榜芽菜 

―杯香斧切成薄片六粒毛菇切片一個洋葱頭切碎 

切肉與瓜菜成薄条。煑油至熱。然後放入油上炒之使黃。加味及獒。以藎覆 

之0務要肉與瓜菜熟爲度。下鹽後勿再藎覆0 

抄麵 

兩磅麵二条靑葱一杯馬蹄 

一杯香芹二大匙豉油一V竹笋 

—杯肉羹或水半杯膏或肉汁一蛋打爛 

二大匙粟粉和兩小匙水一磅生猪肉或鷄兩小匙鹽 

將馬蹄去皮切片0再切成線形0竹笋及香芹切約三寸長。再切成線形0將猪 

18

拓进捉琎褪照瓶甜照照照3 评.班0议瓦8 8’ 0 0 01^丑0。尺;照熙昍熙昍熙熙甜昍1.:昍 

肉成鷄切成一寸半長之肉條。於熟鑊煎蛋。亦切成一寸長之蛋条。靑葸切 

麵荽生鮮而且乾。用油兩大匙濂於麵上。然後置麵於蒸籠之上。約蒸十 

鐘卩用叉輕鬆之。但勿紊亂。舖於板上俾其自冷。由是置於油鑊中炸之 

。油要而且先煑至紅熱。麵炸至黃金色。將麵滲乾。置在較煖之地点。猪 

肉或鷄肉切絲。加八濃肉汁或鷄膏。慢火煑之。約十五至二十分鐘。勿使之 

黃。然後落瓜菜同煑十五分鍾。時時以鑊縫攙和之。以豉油《一大匙〗和勻 

粟么令之軟。約半杯樊或水加入。將三物調和後。即傾濱,於瓜菜上。後和之 

0必荽時加些少水0約煎兩分鍾。卽将之鋪藎於麵乾之上頂加靑葱絲及 

蛋絲之点級0 

芙蓉蛋 

十隻蛋一秫切碎醃肉一杯芽菜 

^杯葱頭-切絲半杯馬蹄 

將蛋與其他各物打勻。至凝爲度。分作六份。毎份以碗載成蓉蛋模樣0然後 

輕瀉於紅熱之油上而煎之。俟其一面煎黃時。卽翻縳而再煎黃別面0食時 

加糊水或豉油。 

中國飯 

一杯米 ^ 一杯零四分之一杯水 

用冷7、將米洗数次0至水淸爲丨1:。將水瀉去。置米鑊屮0米面加水約三分之 

一寸深。鑊繁密用猛火煑至滾起卽滅火0慢火二十至三十分鐘。或至飯 

軟熟而』!:。如欲加鹽者加鹽。置飯於疏底器中以冷水濕之。然後再置八爐 

令其乾。或者以熱水濕之而令其乾亦可。 

米餅仔 

四分之一杯牛奶油四分之一小匙鹽兩隻蛋略打勻 

半杯米粉半杯糖粉二大匙水半小匙曼尼拉 

將牛奶油撇皮。加糖。加蛋。再加水及味。最後加人其他經餘成堆之各乾物 

。以捲之使成薄片。愈薄愈妙。切成方形之41、餅。釐燻爐中0以慢火燻之0 

至黃香爲度。 

〈注意》 

爲保證此厨書中各方効果起見。現特介紹用麥尼市从0^^58 81)1068香 

料。味精。曲姑。以及畢近跑打等物。@用以上咨物者。當以用麥尼市公 

司者爲宜。佾用別家公司之物。効力太徴。須多加材料始能得同樣之効果0 

14

A CHINESE DINNER 

Bird's Nest Soup 

Chop Suey or Chow Mein 

Egg Foo Yong 

Rice Tea Hot Rolls 

Preserved Fruit Rice Wafers 

BIRD'S NEST SOUP 

2 tablespoonfuls granulated 

gelatin 

4 cups chicken broth 

1 egg, slightly beaten 

1 teaspoonful lemon juice 

% cup fine noodles 

Salt and pepper to taste 

Soften gelatin in one-fourth cup cold 

water, dissolve in hot broth. Place in a 

double boiler, add noodles and seasonings 

and cook until noodles are done. Add 

egg and lemon juice just before serving. 

CHINA 

CHOP SUEY 

1 pound raw chicken (or pork and 

veal) 

1 cup celery, cut in thin strips 

1 onion, minced 

6 mushrooms, sliced 

6 water chestnuts 

^ pound bean sprouts 

pound bamboo shoots 

1 teaspoonful Soyu Sauce 

2 cups chicken or meat stock 

Chicken fat or drippings 

Cut meat and vegetables in thin strips. 

Brown in hot fat. Add seasonings and 

chicken stock, cover closely and simmer 

until meat and vegetables are tender. Do 

not over salt. 

CHOW MEIN 

2 pounds noodles 

1 cup water chestnuts 

1 cup celery 

1 cup bamboo shoots 

1 pound raw pork or chicken 

y2 cup fat or drippings 

2 young onions with greens 

1 egg beaten 

2 tablespoonfuls Chinese sauce 


1 cup soup stock or water 

2 tablespoonfuls cornstarch in 

2 teaspoonfuls water 

Peel Chinese chestnuts, slice, then cut 

into threads; cut bamboo shoots and 

celery three inches long, then into slices 

lengthwise and then into long threads; 

cut pork or chicken into strips one and 

one-half inches long; fry egg in oiled pan, 

cut in 1% inch strips; cut onion in 

threads. 

The noodles must be freshly made and 

well dried. Sprinkle about two table- 

spoonfuls of oil over noodles, place on 

rack of steamer, let steam 15 minutes, 

lifting carefully with fork to separate 

well. Spread on board, let cool, then fry 

until crisp and golden brown in deep hot 

fat. Drain well and set in warm place. 

Put pork or chicken, cut in strips into hot 

drippings or chicken fat and let fry gently 

without browning fifteen to twenty 

minutes. Then add vegetables and 

Chinese sauce. Let cook about 15 

minutes, stirring occasionally. Add Chinese 

sauce (1 tablespoonful) to softened 

cornstarch, mix with about Va cup soup 

stock or water. Pour over the vegetables. 

Mix well, add more water, if necessary. 

Stir and let cook two minutes. Spread 

over the hot fried noodles and decorate 

the top with onion strips and egg threads. 

EGG FOO YONG 

10 eggs 

1 cup onions, shredded 

^ cup water chestnuts 

1 cup bean sprouts 

1 cup finely chopped bacon 

Beat the eggs with the other ingredients 

until thick. Divide into 6 portions 

and mold into individual dishes, then fry 

molds in hot fat or oil. When one side 

is brown, turn over and brown the other. 

Serve with gravy or Soyu Sauce. 

CHINESE RICE 

1 cup rice 

1 cup water 

Wash rice thoroughly in cold water 

many times, until water is clear. Drain, 

place in kettle with cold water to reach 

about one-third inch above the level of the 

rice. Place over hot fire, let come 

quickly to the boiling point, cover tightly, 

reduce the heat, let cook slowly 20 to 30 

minutes, or until kernels are tender. Add 

salt if desired. Place rice in colander 

and rinse with cold water. Place in oven 

to dry. Or rice may be rinsed with hot 

water and well drained. 

RICE WAFERS 

cup butter 

^ cup powdered sugar 

2 eggs slightly beaten 

2 tablespoonfuls water 

H cup rice flour 

% cup flour 

^ teaspoonful vanilla 


Cream butter, add sugar, then eggs. 

Next add water and flavoring, and lastly 

the dry ingredients which have been sifted 

together. Roll on a cookie sheet as thin 

as possible. Cut in squares and bake in 

moderate oven until delicately brown.

DANSK BEEFSTEAK 

Fem til seks Pund indre Laar. Skaer 

kødet i retningen af traevlerne i stykker 

1 inch tyk. Skaer disse stykker paatvaers 

i to eller tre stykker i storreisen De synes 

bedst om. Brun i stegepanden et kvantum 

løg skaaret i skiver, enten i smør eller 

fedt, og mens bruning giv hvert kødstykke 

et slag med køllen og bestrø med salt og 

peber. De brune og sprøde løg saa skrabes 

fra panden og panden saettes igen paa 

ilden. Kødet saa laegges paa den tørre 

og hede pande og vendes hurtigt paa anden 

side og saa tages ud af panden. Brun 

et stort nok stykke smør i panden, laeg 

kødet i panden og lad det brune hurtigt 

paa begge sider. Saa laeg kødet i een 

raekke paa en varm fad og fordel de brune 

løg ovenpaa. Saa kog lidt vand eller suppe 

i panden for at opløse vaedske saften, 

tillføj lidt farve, salt og kold smør, lad 

det komme i kog, og øs ind i faden som 

indeholder kødet. 

KONG CHRISTIANE HOF SPISE 

^ Pund Chokolade 

1 Pint Flødeskum 

25 store Marengs (meringues) 

Indkog Chokoladen med lidt vand indtil 

den bliver en tyk vaelling. Laeg et lag 

af de knusede marengs i en glas fad, 

bestrø med hakkede mandler, bedaek med 

chokoladen, saa laeg et andet lag marengs 

ovenpaa, og saa videre. Dekorér med 

flødeskum paa toppen. 

K0RVELSUPPE 

2 Pund Kalveskanker (knokler) 

2 quarts vand 

8 oz. kòrvel, fint skaaret 

4 oz. mei 

4 oz. sm0r 

Kog Kalveskanker to timer i vand med 

en teskefuld salt, saa filtreres Bouillon'en, 

og sm0r og mei tilf0jes (som De har 

banket tilsammen). Saa tilf0j k0rvel, lad 

koge nogle minutter og server med forlorne 

Aeg. 

DANSK AEBLEKAGE 

4 KOPPER Krummer 

1 quart aeblemos 

3 teskefuld sm0r 

fl0deskum 

Gelée. 

DANMARK 

Sm0r Bagning formen, overstr0g mad 

krummerne % til % inch tyk. Tilf0j et 

lag» af aeblemosen, prik med sm0r, og tilf0j 

et andet lag af aeblemosen % inch 

tyk. Prik med sm0r. Fortsaet skiftevis, 

indtil faden er fuld og alle ingrediens 

brugt. Brug Krummerne som top lag. 

Klap Blandingen til den er fast. Bag 45 

minutter i en langsom ovn 325° F. Tag 

kagen ud af formen og tilf0j fl0deskummet. 

Gelée paa toppen. 

DANSKE CANAPE 'ER 

Bland fire teskefuld fl0desm0r med fire 

teskefuld gnidet fresk peberrod. Skaer 

Graham Br0d i tynde skiver og saa i 

domino-formet stykker. Spred disse stykker 

med peberrod-sm0rret og ovenpaa laeg 

to snaevre striber r0kelaks langsmed og 

to stykker tvaersover. Laeg tre Kapers 

laengsmed, en i hvert centrum kvadrat, 

skabet ved laksen. Paa de lange ydre 

Kanter laeg en Bort af hakket Persille. 

DANSKE TIMBALER 

4 Aeg 

1 kop melk 

^ kop gnidet ost 

1 teskefuld hakket gr0nne peber 

% teskefuld Paprika 

% teskefuld salt 

Aeg bankes lidt og saa tilf0j den varme 

melk, gnidet ost, peber, paprika og salt. 

Sm0r smaa timbale-former, fyld med 

blandingen, saet* i en bagepand med 

kogende vand og bag indtil aeggehviden 

er stiv. Tag forsigtigt ud af fórmeme og 

laeg paa en hed tallerken. Maa serveres 

0jeblikkeligt, fordi de falder snart. De 

kan servere dem med tomater eller pimiento 

sauce. 

ANMAERKNING: For at sikre sig de 

bedste Eesultater, med recepter i denne 

kogebog, det anbefales at bruge McNess 

Krydderier, Aromatiske Ekstrakter, Kakao 

og Bagning Pulver, naarsomhelst de foreskrives. 

Hvis De tager andre Sorter, De 

maa bruge st0rre Kvantiteter, for at faa 

tilfredsstillende Resultater.

DANISH BEEFSTEAK 

Five to six pounds inner thigh. Cut 

the meat in the direction of the fibres in 

pieces one inch thick. Cut these pieces 

transversely into two or three pieces, according 

to the size desired. Brown in the 

frying pan a quantity of onion sliced, 

either in butter or drippings, and while 

browning give each piece of meat a blow 

with the meat mallot and sprinkle with 

salt and pepper. Scrape the browned and 

crisp onions from the pan and put the pan 

back on the fire. Place the meat on the 

dry hot pan and turn it quickly over on 

the other side and then take it from the 

pan. Brown a good sized lump of butter 

on the pan. Place the meat in this and 

brown it on both sides quickly. Place the 

meat in a row on a hot dish and distribute 

the browned onion on it. Now boil a little 

water, stock or soup on the pan so as 

to dissolve the meat juice. Stir into this 

some color, salt and cold butter, let it boil 

and pour it into the dish with the meat. 

KING CHRISTIAN IX'S COURT DISH 

^ pound chocolate 

25 large meringues 

1 pint whipped cream 

Boil down the chocolate with a little 

water until it becomes a thick gruel. 

Place a layer of crushed meringues in a 

glass dish, sprinkle with chopped almonds, 

cover with chocolate, place another layer 

of meringues, etc. Decorate with whipped 

cream on top. 

CHERVIL SOUP 

2 pounds veal knuckles 


8 ounces chervil, cut fine 

4 ounces flour 

4 ounces butter 

Boil the veal in water for two hours 

with 1 teaspoonful salt, then strain the 

bouillon and add to it the butter and flour, 

after beating them together. Next add 

the chervil, cook for a few minutes and 

serve with poached eggs. 

DENMARK 

DANISH APPLE CAKE 

A cups crumbs 

1 quart mushy apple sauce 


Whipped cream 

Jelly 

Butter baking dish. Line with crumbs 

to % inch thick. Add layer of apple 

sauce, dot with butter, then add a second 

layer of crumbs % inch thick, then a 

layer of apple sauce 1 inch thick. Dot 

with butter. Continue with alternate 

layers until dish is full and all ingredients 

used. Have crumbs as top layer. 

Pat mixture until firm. Bake 45 minutes 

in a slow oven 325° F. Cool. Turn out 

of dish and ice with whipped cream. Dot 

top with jelly. 

DANISH CANAPES 

Mix 4 tablespoonfuls of creamed butter 

with 4 tablespoonfuls of grated fresh 

horseradish root. Cut graham bread in 

thin slices and then in domino shaped 

pieces. Spread these with the horseradish 

butter and over that lay two very narrow 

strips of smoked salmon lengthwise and 

two across. Place three capers lengthwise, 

one in each center square made by 

the salmon. On the long outer edges 

place a border of chopped parsley. 

DANISH TIMBALES 

4 eggs 

1 cup milk 

% grated cheese 

1 tablespoonful chopped green 

peppers 

Ys teaspoonful paprika 


Beat eggs very light and add to them 

the warm milk, the grated cheese, pepper, 

paprika and salt. Grease small timbale 

molds, fill with the mixture, set in a 

baking pan of boiling water and bake' 

until the egg is set. Turn out carefully 

on a hot platter. Serve at once, as they 

soon fall. They may be served with tomato 

or pimento sauce. 

MORE McNESS DEALERS WANTED 

to care for the increasing demand for McNess Sanitary- 

Products. Choice openings in Country, Cities and Towns. 

Men or women, part or full time. Good pay, steady work. 

References required. Ask your McNess Dealer or write 

FURST-McNESS COMPANY, DEPT. CB, FREEPORT, 

ILLINOIS.

LOHIMUHENNOS 

2 paunaa lohta 

2 porkkanaa 

1 sipuli 

1 ruokal. voita 

10-12 pieniä kokonaisia perunoita 

1 tuore tomati 

persiljaa 

suolaa ja valkopippuria mielen 

mukaan. 

Kuorikaa ja keitäkää perunat muitten 

kasviksijen kanssa noin puolituntia ja olkaa 

varma että lisäätte persiljaa ja dilliä 

että tulee maukaksi. Joukkoon sitten pannaan 

lohta ja keitetään kohtuulisesti noin 

15 minuttia tomatin kanssa joka on pieneksileikattu 

ja lisää enemän dilliä ja 

parsiljaa että tulee hyvin maustettu. Lisää 

suola, pippuri ja voi. Jos perunat 

ovat uusia, lisäkää vehnäjauhoja jatar* 

jokaa muhenuksena. Jos vanhoja, niissä 

on riitävästi tärkkiä. Tarjotaan kuumana, 

päälystetty hienoksi hakatuin persiljan 

kanssa tahi muuten koristettuna. 

Huom! Voitte käyttää lohen pää jos 

isommat ruodot otetaan pois enen tarjoilua. 

PAPPILANHÄTÄVARA 

litraa paksua kermaa 

Yz litraa murenettua kakkua tahi 

keksiä 

1 kup hedelmä syltyä (jäämiä) 

Kakut pehmenetään vähälliä kermalla 

tahi maidolla. Sekottaen lisätään kerma 

joka on vispilöity kovaksi vahdoksi. Jähaytetään 

enen tarjoilua. Tarjoillaan 

tuorreiten marjoijen kanssa. 

HEDELMÄKEITTÖ 

Yi paunaa luumuja 

Yi paunaa aprikoosija 

3 tuoretta omena 

Yi kup. sokeria 

1 Yi litraa vettä 

LOHIMUHENNOS 

2 lb. salmon 

2 carrots 

1 onion 

1 tbsp. butter 

10-12 small whole potatoes 

1 ripe tomato if in season 

parsley 

dill 

salt and white pepper to taste 

SUOMI 

FINLAND 

1 kaneli kuori 

1-2 ruokal. perunajauhoija. 

Pese kuivatut hedelmät lämpösessä vedessä 

ja anna liota yli yön vedessä johon 

on sokeri sulattu. Keitäkää kaikki hedelmät 

kuivaneitten tahi tuoreitten omenien 

kanssa tässä samassa vedessä mihin on 

lisätty kaneli kuori. Hedelmät siivilöidään. 

Suurustetaan liemi perunajauholla, 

joka on vähässä kylmässä velisää 

hedelmät. Keitto tarjotaan kylmänä. 

FINNFURTERS A LA STROGANOFF 

1 pauna finnfurters 

Yi litraa maitoa 

2 ruokal. voita 

2 ruokal. tihetä tomati kastikea 

1 sipuli, hienoksi hakattu. 

2 ruokal. vehnäjauhoja 

1 teel. sokeria 

1 teel. suolaa 

Keikkaa finnfurterit pieniksi ympyriäisiksi 

viipaleiksi ja paahdetaan voissa. 

Aseta sivuun siksi kun kasteke on tehty. 

Ensiksi käristä vehnäjauhon ja voin ruskeaksi. 

Lisää sitte maidon ja tomati kastikeen. 

Lisää suola, sokeri ja vähän 

valkostapippuria. Käristä hienoksi leikatun 

sipulin eri pannussa ja sekoita sen 

kastikeen. Kaada kastike finnfurterein 

yli ja tarjotaan tarjoitin lautasella ja koristetaan 

hienoksi leikatuilla persiljällä. 

NORSSI VARANGER 

Puhistetut norssit keitetään hiljaisen 

tulen päälä, hyvin vähässä vedessä, voissa 

ja suolassa, siksi kun ne ovat pehmeät, 

sitte kaadetaan kastike pääle joka on 

tehty näin: yksi kupillinen kalan lientä, 

kaksi ruokalusikalista voita, yksi ruokalusikallinen 

vehnäjauhoa, ja kaksi munanruskuaista, 

sekoitettu tasaseksi. Tämä 

kaste kaadetaan kalan pääle. Juustojauhelmaa 

sen pääle ja sitte astia pannaan 

uuniin että se ruskentuu. Riittää kuudelle 

henkelle. 

Peel and cook potatoes with all the 

vegetables about one half hour and be 

sure and add parsley and dill for good 

seasoning. Then put in the salmon, and 

cook moderately for about 15 minutes, 

with the tomato cut in small pieces, and 

more dill and parsley for good seasoning. 

Add butter, salt, pepper. If the potatoes 

are new, add a bit of flour to thicken and 

serve as stew. If old, they will form

their own starch. Serve steaming hot, 

topped with a garnish or finely chopped 

parsley. 

Note: You may use the head of the 

salmon for Lohimuhennos if the large 

bones are removed before serving. 

PAPPILANHATAVARA 

1 pint heavy cream 

1 cup jam 

1 pint crumbled cakes or cookies 

Soften the crushed cakes or cookies 

with a bit of the cream, or with milk. Stir 

in jam, and heavy cream, beaten until 

stiff. Chill before serving. Serve in 

compotes with berries in season. 

HEDELMaKEITTO 

(Cold Fruit Soup) 

Yt lb. prunes 

Yz lb. apricots and pears 

3 fresh apples 

y2 cup sugar 

1 quart water 

1 cinnamon bark 

1-2 tbsp. potato starch 

Wash the dried fruits in warm water, 

and let soak over night in water, with 

sugar added. Boil all the fruit with 

fresh or dried apples in this same water, 

with cinnamon bark added. Strain the 

fruit. Thicken the juice with potato 

starch which has previously been mixed 

MENU FRANÇAIS 

Potage purée de Pois Secs 

Saumon à la Hollandaise 

Pommes de Terre, Barigoule 

Haricots verts au riz tomate 

POTAGE PURÉE DE POIS SECS 

Faire bouillir une pinte de petits pois 

dans 3 pintes d'eau avec un morceau de 

jambon gras ou de lard, 2 carottes, un 

oignon, un poireau, une feuille de laurier, 

du persil, du poivre et du sel. Laisser 

cuire pendant 2 ou 3 heures en remuant 

de temps à autre. Passer les pois et les 

oignons dans une passoire fine et ajouter 

le liquide qui a été filtré. Remettre dans 

la casserole et laisser bouillir, ajouter des 

pois entiers cuits avec un peu de menthe 

et servir. 

SAUMON Â LA HOLLANDAISE 

Couper une tranche de saumon au 

centre du poisson, la mettre dans un chau- 

FRANCE 

with a bit of cold water. Boil again for 

a few minutes, and add fruit. Serve cold. 

FINNFURTERS A LA STROGANOFF 

1 Yt lb. finnfurters 

1 pint milk 

2 tbsp. butter 

2 tbsp. tomato paste 

2 tbsp. flour 

1 tsp. salt 

1 tsp. sugar 

1 onion, finely chopped 

white pepper 

Slice the finnfurters into small rounds 

and saute in butter. Set aside until the 

sauce is made. First brown the flour and 

butter. Then add the milk and tomato 

paste. Add salt, sugar, and a dash of 

white pepper. Brown the finely chopped 

onion in a separate skillet, and stir 

into the sauce. Pour sauce over the 

finnfurters, and serve on a platter 

sprinkled lightly with chopped parsley. 

SMELTS VARANGER 

Cleaned smelts are simmered in very 

little water, butter and salt, until tender, 

then pour over them a sauce made as 

follows: One cup fish bouillon, two tbsp. 

butter, 1 tbsp. flour and two egg yolks, 

all stirred to smoothness. This sauce is 

poured on fish. Cheese grated over it, 

then the dish is placed in oven to brown. 

Serves six. 

dron contenant de l'eau froide et pas mal 

de sel, et couvrir. Faire lentement bouillir 

et écumer; laisser cuire doucement jusqu'à 

ce que le poisson soit cuit. Vider 

lentement et servir avec la sauce suivante 

dans un plat à poisson: 

Prendre 3 onces de beurre, deux jaunes 

d'oeufs et les mettre dans un bain-marie 

sur le feu en agitant vivement jusqu'à ce 

le beurre soit fondu. Mélanger environ 

une once de farine en remuant bien le 

tout et ajouter le jus d'un citron, V2 pinte 

de lait, un peu de nutmeg râpée et du sel 

et poivre. Remuer continuellement jusqu'à 

ce que la sauce devienne aussi épaisse 

qu'un flan. 

POMMES DE TERRE, BARIGOULE 

Mettre 10 pommes de terre dans une 

casserole avec assez de liquide pour bien 

les couvrir et laisser bouillir lentement 

jusqu'à ce qu'elles soient prêtes. Lesenlever 

sans les casser. Mettre une tasse

à café d'huile d'olive dans une poêle profonde, 

chauffer, mettre les pommes de 

terre en les remuant pour qu'elles se dorent 

légèrement. Mettre sur un plat et 

les saupoudrer de sel, poivre et vinaigre. 

Servir très chaud. 

HARICOTS VERTS AU RIZ TOMATE 

Faire bouillir le riz soigneusement pour 

que chaque grain sois séparé, mettre dans 

un peu de beurre, arroser légèrement de 

sauce tomate et y ajouter un jaune d'oeuf 

bien battu, et un peu de fromage de Parmesan. 

Faire une bordure avec le riz 

sur un plat et mettre dans le centre des 

haricots verts cuits. Ajouter un peu de 

beurre avec du poivre et du sel. 

PATÉ DE FOIS GRAS 

1 livre % de fois de veau, d'oie ou 

de poule. 

3 cuillerées à soupe de gras d'oie 

si possible 

1 cuillérée à café d'oignon rapé 

4 jaunes d'oeufs durs 

cuillérée à café de sel de céleri 

Sel, poivre et poivre de Cayenne 

Huile d'olive 

Beurre fondu 

Cuire le fois avec le gras jusqu'à ce 

qu'il soit tendre. Refroidir et couper en 

morceaux très fins. Ajouter de l'ognon 

rapé, des jaunes d'oeufs passés au riz, du 

sel et autres asaisonnements. Mélanger 

le tout pour qu'il devienne assez dur pour 

s'étendre avec V2 huile d'olive et V2 beurre 

fondu. Etendre sur des gauffres 

minces ou du pain grillé mince et en rond. 

OMELETTE FRANÇAISE 

3 oeufs 

cuillérée à café de sel 

Une pincée de poivre 

3 cuillérées à soupe d'eau chaude 

1 cuillérée à café de beurre 

Battre les jaunes d'oeufs épais; ajouter 

du sel, poivre et eau. Pliés les blancs 

d'oeufs aprè avoir été battus durs. Faire 

cuire dans une poele à omelette beurrée 

jusqu'à ce l'omelette se fasse et devienne 

brune en-dessous. Finir de cuire sur la 

grille du four. Du persil haché, du fromage, 

de la gelée de fruits ou de la viande 

peuvent être mis au centre. Plier et retourner 

sur un plat chauffé. 

CONSOMMÉ 

2 livres de boeuf maigre 

2 livres d'os de veau 

2 livres d'os à moelle 

3 livres de poulet ou volaille 

cuillérée à café de nutmeg 

râpée 

6 quarts d'eau froide 

Vz tasse de chacun; carottes, 

oignons et céleri 

1 cuillérée à café de sel 

14 cuillérée à café de poivre 

Nettoyer le poulet, le découper aux 

joints et le mettre dans un chaudron à 

soupe avec les os de veau. Couper le 

boeuf en petits morceaux et le faire sauter 

dans une poele chaude avec la moelle 

des os. Enlever le chaudron. Ajouter 

de l'eau. Faire chauffer rapidement 

jusqu'au moment de bouillir, écumer ^ si 

on désire une soupe claire. Laisser cuire 

lentement pendant 5 heures. Faire frire 

les légumes dans une cuillérée à soupe de 

graisse, cinq minutes. Les ajouter et laisser 

bouillir pendant une heure. Passer 

et asaissonner au goût. Faire refroidir 

et enlever le gras. Pour servir froid si 

le consommé ne congèle pas, ajouter un 

mélange de gélatine. Le consommé peut 

aussi être servi coulant mais bien froid. 

SOUPE AUX CHAMPIGNONS 

Sur une quantité de V2 livre de petits 

champignons choisir les meilleurs. Les 

peler et les couper en quatre et faire cuire 

dans du beurre. Hacher le reste fin, faire 

frire dans du beurre auquel on ajojute 

une cuillérée à soupe de farine. Les mettre 

dans une poele avec une pinte de lait 

qui a été bouilli et une pinte de potage 

clair. Faire cuire pendant d'heure. 

Passer au tamis puis filtrer à travers de 

la mousseline. Faire chauffer de nouveau 

très lentement. Ajouter les champignons 

cuits qui avaient été mis de côté, immédiatement 

avant de servir. Cette soupe 

peut être épaissie avec des jaunes d'oeufs 

et de la crème. 

LANGUE DE BOEUF BRAISÉE 

Ce met très tendre et facile à digérer 

peut plaire à beaucoup de personnes. 

Faire tremper la langue pendant 3 

heures, puis la mettre dans de l'eau bouillante 

pendant 5 minutes. Enlever la 

peau. 

Préparer une poele pour braiser 

en l'enduisant de lard ou de porc gras 

salé, et d'ognons et de carottes coupés en 

tranches, ajouter un peau d'eau. Mettre 

la langue dans la poele et faire chauffer 

le tout pendant quelques minutes. Ajouter 

ensuite une pinte de poate (ou d'eau 

contenant un peu d'extrait de viande). 

Un verre de vin blanc améliorera le goût de 

la sauce, mais cela n'est pas nécessaire. 

Faire cuire lentement en couvrant pendant 

2 heures, au four si possible.

CHOCOLAT AU MARQUISE 

Faire fondre une V2 livre de chocolat 

dans le moins d'eau possible en le tenant 

dans le four. 

Battre légèrement 4 jaunes d'oeufs, les 

passer et ajouter du sucre selon le goût, 

en battant le tout jusqu'à ce qu'il se forme 

une mousse. Ajouter le chocolat et battre 

de nouveau convenablement. Faire 

chauffer U de livre de bon beurre et 

l'ajouter lentement en battant toujours. 

Battre les blancs d'oeufs jusqu'à ce qu'ils 

soient assez durs-. Y ajouter un peu de 

vanille. Prendre un moule et l'enduire 

entièrement de bonne huile d'olive et y 

metter le mélange. Laisser le tout reposer 

pendant 24 heures puis l'enlever du 

moule. C'est un met délicieux mais très 

lourd. 

SOUFFLÉ AU FROMAGE 

Mélanger 1 grande cuillérée de farine 

à environ la grandeur d'un oeuf de beurre. 

Ajouter une pinte de lait bouillant et environ 

3 onces de gruyère rapé fin et travailler 

ce mélange pendant 8 minutes sur 

le feu. Asaisonner. Enlever du feu, et 

ajouter un par un 5 jaunes d'oeufs (bas 

battus). Mélanger légèrement mais soigneusement. 

Ajouter les blancs et verser 

dans un plat à faire les soufflés bien 

beurré, et faire cuire dans un four pas 

trop chaud pendant 20 à 30 minutes. 

BARMBRACK 

1 livre de farine 

Yz pinte d'eau chaude et de lait 

FRENCH MENU 

Potage puree de Pois Secs 

Saumon a la Hollandaise 

Pommes de Terre, Barigoule 

Haricots verts au riz tomate 

POTAGE PUREE DE POIS SECS 

Boil 1 pint of green peas in 3 pints of 

water with a piece of fat ham or bacon, 

2 carrots, an onion, a leek, a bay-leaf, 

some parsley, pepper and salt. Allow to 

simmer 2 or 3 hours, stirring occasionally. 

Pass the peas and onions through a hair 

sieve and add the strained liquor. Return 

to the saucepan, boil up, add some 

whole cooked peas with a little mint and 

serve. 

SAUMON A LA HOLLANDAISE 

Cut a piece of salmon from the middle 

of the fish, cover in the kettle with cold 

water and plenty of salt. Bring slowly 

FRANCE 

Un peu plus de de livre de 

graisse de viande fondue 

2 oeufs 

Y2, cuillérée à café de sel 

4 onces de groseilles 

94 once de levure 

4 onces de raisins sultanas 

2 cuillérées à soupe d'épeluchures 

de citron glacées au sucre 

14 de livre de sucre 

Mettre la farine et le sel ensemble dans 

une passoire. Ensuite frotter la graisse 

de viande pour qu'il n'y ait pas de boules. 

Mélanger convenablement la levure au 

sucre. Berser le lait chaud et l'eau dessus. 

Faire un trou dans le centre de la 

farine. Verser le lait, etc. dedans. Ajouter 

les oeufs bien battus. Mélanger bien 

le tout. Battre jusqu'à ce que 

le tout soit bien mélangé; couvrir le récipient 

et le mettre dans un endroit chaud 

pour faire lever et le laisser pendant une 

heure et demie. Ajouter ensuite les groseilles, 

les sultanas et les épeluchures. 

Remplir une terrine avec la pate. Laisser 

lever pendant encore 20 minutes et 

mettre au four pas trop chaud. 

Avis: Pour obtenir de bons résultats 

avec les recettes de ce Livre de Cuisine, 

nous recommandons l'emploi d'Epices, 

d'Extraits, de Cacao et Poudre à Cuire 

quand ces ingrédients sont nécessaires. 

Si vous employez d'autres marques vous 

serez obligés d'employer de plus grande 

quantités j>our obtenir des résultats satisfaisants. 

to a boil, removing scum, and allow to 

simmer till the fish is done. Drain 

thoroughly and serve with the following 

sauce in a boat: 

Take 3 ounces of butter, the yolks of 

2 eggs and put them in a double boiler 

over the fire, stirring briskly till the butter 

is dissolved. Mix in a scant ounce of 

flour, stir well and add the juice of a 

lemon, V2 pint of milk, a little grated nutmeg 

and pepper and salt. Stir constantly 

till the sauce thickens to the consistency 

of a custard. 

POMMES DE TERRE, BARIGOULE 

Place 10 potatoes in a saucepan with 

enough broth to cover them and boil slowly 

till done. Drain, taking care not to 

break them. Put 1 teacupful of olive oil 

into a deep frying pan, heat, put in the 

potatoes, tossing them till they are 

browned all over lightly. Place on a dish

and sprinkle with salt, pepper and vinegar. 

Serve piping hot. 

HARICOTS VERTS AU RIZ TOMATE 

Boil rice carefully so that every grain 

will be separate, toss in a little butter, 

moisten with tomato sauce and stir in the 

yolk of an egg, well beaten, and a little 

Parmesan cheese. Make a border of the 

rice on a dish and pile in the center some 

French beans plainly boiled. Toss in a 

little butter with some pepper and salt. 

POMMES SOUFFLEE 

Cut potatoes in Vs inch slices. Throw 

into very cold water for 1 hour. Dry. 

Drop into not too hot fat and cook until 

soft but not colored. Remove from fat, 

drain and cool. Reheat fat very hot. 

Drop in the potatoes a few at a time. 

They will puff. Remove quickly to drain 

on paper in the oven. Salt and serve at 

once. 

PATE DE FOIS GRAS 

1 pound calf, goose or chicken 

livers 

3 tablespoonfuls fat, goose if 

possible 

1 teaspoonful grated onion 

4 hard cooked yolks 

teaspoonful celery salt 

Salt, pepper and cayenne 

Olive oil 

Melted butter 

Bake liver with fat until tender. Cool 

and mince very fine. Add grated onion, 

riced egg yolks, salt and other seasonings. 

Mix to a spreading consistency with V2 

olive oil and V2 melted butter. Spread 

on crisp wafers or thin rounds of toast. 

FRENCH OMELET 

3 eggs 


Speck of pepper 

3 tablespoonfuls hot water 

1 teaspoonful butter 

Beat the yolks of the eggs until thick; 

add salt, pepper and water. Fold in the 

whites of the eggs beaten stiff. Cook in 

a hot buttered omelet pan until it sets and 

is brown underneath. Finish cooking on 

the top grate of the oven. Chopped 

parsley, cheese, fruit jelly or meat may 

be placed in the center. Fold and turn 

upon a heated platter. 

CONSOMME 

2 pounds lean beef 

2 pounds veal bone 

2 pounds marrow bone 

3 pounds chicken or fowl 

% teaspoonful nutmeg grated 

6 quarts cold water 

Vz cup each of carrot, onion and 

celery 


teaspoonful pepper 

Clean chicken, separate it at the joints 

and place in soup kettle with veal bones. 

Cut beef into small pieces and brown in 

hot pan with marrow from bones. Remove 

to kettle. Add cold water. Heat 

quickly to the boiling point, skim if a 

clear soup is desired. Let simmer slowly 

for five hours. Fry the vegetables in 

one tablespoonful of fat, five minutes. 

Add and let boil one hour. Strain and 

then season to taste. Cool, remove fat. 

To serve cool, if the consomme does not 

congeal, add the gelatin mixture. Or 

the consomme may be served thin, chilled. 

MUSHROOM' SOUP 

From V2 pound of small mushrooms, set 

aside a few of the best. Peel these, cut 

them in four pieces and cook them in 

butter. Chop the rest finely, fry them in 

butter, to which add a tablespoonful 

flour. Then put them in a saucepan with 

a pint of milk which has been scalded and 

a pint of clear white stock. Simmer for 

% hour. Rub through a sieve, then 

strain through muslin. Heat again very 

slowly. Add the cooked mushrooms that 

were set aside just before serving. This 

soup can be thickened with the yolks of 

egg and cream. 

BRAISED OX TONGUE 

This very tender and easily digested 

dish might appear more often than it 

does with us. 

Soak the tongue for 3 hours, then put 

it into boiling water for 5 minutes. Strip 

off the skin. 

Prepare a pan for braising by lining 

it with bacon rind or fat salt pork and 

sliced onions and carrots, add a little 

water. Put in the tongue and heat the 

contents over the fire for a few minutes. 

Then add a pint of stock (or water containing 

a little meat extract.) A wine 

glassful of white wine will improve the 

flavor of the sauce greatly, but it is not 

necessary. Cook very gently, closely 

covered for 2 hours, in the oven if 

possible. 

CHOCOLATE MARQUISE 

Beat 4 yolks of eggs lightly, strain 

them and add sugar to taste, beating 

together till the mixture froths. Add 

2 scant cups Cocoa (sift before measuring) 

and beat well again. Warm 

% pound of the best butter and add it 

slowly, beating all the time. Whisk the

whites of the eggs till they are quite 

stiff. Add them with a little Vanill? 

Brush a mould all over with fine olive oil 

and put the mixture into it. Set aside 

for 24 hours, then turn out. This is a 

most delicious sweet but very rich. 

CHEESE SOUFFLE 

With butter the size of a small egg, mix 

1 large tablespoonful of flour. Add a 

pint of boiling milk and about 3 ounces 

of finely grated gray ere and work the 

mixture for 8 minutes over the fire. 

Season. Take off the fire and add, 1 at 

a time, the yolks of 5 eggs (not beaten). 

Mix lightly but well. Add the whites and 

pour into a deep well-buttered souffle 

dish and bake in a moderate oven for 20 

to 30 minutes. 

BARMBRACK 

1 pound flour 

pint warm water and milk 

Slightly over }4 pound drippings 

2 eggs 


4 ounces currants 

94 ounce yeast 

4 ounces sultanas 

2 tablespoonfuls chopped candied 

peel 

H pound sugar 

Put the flour and salt through sieve. 

Then rub in the drippings until there are 

no more lumps. Mix the yeast thoroughly 

with the sugar. Pour the warm milk 

and water on it. Make a hole in the 

center of the flour. Pour the milk 

etc., into it. Add the well beaten eggs. 

Mix well together. Beat until perfectly 

smooth, cover over the basin and set it in a 

warm place to rise, leaving it for an 

hour and a half. Then add the currants, 

sultanas and peel. Half fill a tin with 

the dough. Let it rise for another 20 

minutes and bake in a moderate oven.

RINDFLEISCH MIT REIS 

Zutaten: 1 Ib. Rindfleisch 

3 oz. geräucherter Speck 

1 oz. Fett 

^ Zwiebel 

1 Löffel Petersilie 

V2 lb. Reis 

Salz 

1 quart Knochenbrühe oder 

Wasser 

1 oz. Käse 

Zubereitung: Das gut gelagerte Fleisch 

wird geklopft und in kleine, grosse 

Würfelchen geschnitten. Der ebenfalls 

gross geschnittene Speck wird mit 

der fein geschnittenen Zwiebel und der 

gehackten Petersilie in dem Fette glasig 

gebraten, dann wird das Fleisch hineingegeben 

und so lange gewendet, bis es 

seine rote Farbe verloren hat. Dann 

löscht man mit wenig Flüssigkeit ab, 

würtzt, lässt das Fleisch ca. 20 Minuten 

kochen und fügt den Reis und die übrige 

Flüssigkeit zu. Das Gericht wird auf 

schwachem Feuer 15 bis 20 Minuten 

gekocht, mit dem Käse leicht vermischt, 

abgeschmeckt und angerichtet. 

BLUMENKOHLSALAT 

Zutaten: 1 kleiner Kopf Blumenkohl 

5 Esslöffel Rahm 

Salz von einer Zitrone 

1 Esslöffel gewiegter Schnittlauch 

oder Spinat 

Zubereitung: Der geputzte und gewässerte 

Blumenkohl wird mit der gewönlichen 

Raffel fein gerieben, mit dem Rahm 

und dem Zitronensaft gut gemischt und, 

wenn angerichtet, mit feingeschnittenem 

Lauch oder Schnittlauch überstreut. 

GEBRANNT|ÊME 

Zutaten: 2 oz. Zucklr 

% Tasse Wasser 

1 pint Milch 

1 oz. Zucker 

2 Eier 

1 oz. Mehl 

Zubereitung: Der Zucker wird braun 

geröstet und mit dem kalten Wasser abgelöscht. 

Die Milch wird dazu gegeben und 

aufgekocht. Das mit etwas Zurückbehaltener 

Milch angerührte Mehl wird unter 

gutem Rühren hineingegeben und etwa 

drei Minuten auf kleinem Feuer gekocht. 

Unterdessen verklopft man die Eier mit 

dem Zucker und giesst die fertig gekochte 

Crememasse unter gutem Rühren 

langsam zu. Die Creme wird in die 

Pfanne Zurückgegeben, unter gutem 

DEUTSCHLAND 

Schlagen aufgekocht, bis sie sich verdickt, 

und angerichtet. Sie wird noch einige 

Minuten gut gerührt, erkalten gelassen und 

erst dann in die zum servieren bestimmte 

Schüssel angerichtet. Die Eiweiss können 

zurückbehalten, vor dem servieren zu 

Schnee geschlagen und unter die erkaltete 

Creme gezogen werden. 

SPÄTZLE 

2 Eier 

3 Tassen Mehl 

Teelöffel Salz 

Wasser oder Milch 

Die Eier werden sehr gut geschlagen 

und Mehl und Salz untergerührt, wobei 

man nur soviel Wasser hinzugibt, dass 

man einen steifen Teig bekommt. Man 

lässt die Spätzle von der Löffelspitze in 

die kochende Suppe fallen und kocht ungefähr 

10 Minuten, bis die Spätzle leicht 

und puffig geworden sind. 

GEBACKENER SCHINKEN 

2 oder 3 Scheiben vom Mittelstück eines 

Schinken werden mit Milch und Wasser 

bedeckt eine Stunde in einer Pfanne gekocht. 

Dann fügt man hinzu: 

6 ganze Kartoffeln mittlerer 

Grösse 

6 Mohrrüben 

6 Rüben oder grosse Stücke 

Kohlrüben 

6 Zwiebeln 

2 Tassen Milch und kochendes 

Wasser 

Backe Wz bis 2 Stunden länger. Serviere 

auf einer Platte. Die Brühe in der 

Pfanne wird etwas sämig gemacht und 

nach Geschmack gewürzt. 

PAPRIKA-SCHNITZEL 

Kalbsschnitzel, ungefähr % inch dick, 

wird in passende Stücke geschnitten und 

mit Salz, Pfeffer und Mehl eingerieben. 

Fett oder Butter, je nach Wunsch, wird in 

einer Pfanne heiss gemacht, gut gewürzt 

und Paprika hinzugegeben bis das Fett 

eine gute rote Farbe hat. Dann werden 

2 in Scheiben geschnittene Zwiebeln hinzugegeben, 

ein paar Minuten gebraten 

und schliesslich die Schnitzel, bis sie eine 

gute braune Farbe haben. Dann fügt 

man Va Tasse dicke saure Sahne hinzu, 

deckt zu und kocht noch % Stunde oder 

länger. Die Schnitzel werden auf einer 

heissen Platte mit Sauce Übergossen und 

Zitronenscheiben und Petersilie verziert 

serviert«

SCHARFER FISCH 

3 bis 5 lb. Fisch 

werden in 1 Liter Wasser mit dem 

folgenden Gewürz gekocht: 

2 Esslöffel Essig 

y2 Teelöffel Pfefferkörner 

1 Esslöffel gehackte Zwiebel 

Salz, wenn man frischen Fisch 

verwendet 

Man kocht, bis sich das Fleisch von den 

Gräten löst. Dann gibt man den Fisch 

auf eine Platte, übergiesst mit der folgenden 

Sauce und serviert sofort: 

SAUCE 

1 Tasse kochende Fischbrühe wird über 

1 Esslöffel Butter und 1 Esslöffel Mehl 

gegossen und glatt verrührt. Dann kocht 

man bis die Sauce gar ist, nimmt von 

Feuer und giesst ein gut geschlagenes 

Eigelb darüber. Das ganzewird schnell 

verrührt und sofort über den heissen 

Fisch gegossen. 

SCHNECKEN 

Man benutzt den üblichen Brotteig. 

Der Boden einer gut gefetteten Pfanne 

wird Vz inch dick mit braunem Zucker bedeckt, 

mit kleinen Butterstücken belegt 

und reichlich mit zerstossenen Nüssen 

bestreut. 

Der Teig wird zu einem V3 inch dicken 

rechteckigen Stück geformt und mit weicher 

Bucter, braunem Zucker und, falls 

gewünscht, Zimmet bedeckt, aufgerollt 

und in 1 inch dicke Scheiben geschnitten, 

Man gibt die Scheiben in die wie oben 

angegeben vorbereitete Pfanne, lässt den 

Teig aufgehen, bis die Scheiben die doppelte 

Dicke erreicht haben und bäckt im 

mässig heissen Ofen 25 bis 30 Minuten. 

Sofort machdem man die Pfanne aus dem 

Ofen genommen hat, werden die Schnecken 

ausgestülpt 

HEISSER KARTOFFELSALAT 

8 frisch gekochte Kartoffeln werden 

solange sie noch heiss sind in würfelförmige 

Stücke geschnitten. 

4 hart gekochte Eier werden heiss gehackt 

2 mittelgrosse Zwiebeln, gehackt 

8 bis 10 Scheiben Speck werden in würfelförmige 

Stücke geschnitten Vi Tasse 

Essig, der nach Geschmack mit Wasser 

verdünnt sein kann Salz und Pfeffer 

Etwas Zucker, wenn man einen süssen 

Salat vorzieht 

Der Speck wird in einer Pfanne hellbraun 

gebraten. Dann fügt man das 

Gewürz und den Essig hinzu, kocht auf 

und giesst über die Kartoffeln, Eier und 

Zwiebeln, die man vorher mit Salz und 

Pfeffer gut durchgemischt hat. Vor 

dem Servieren wird der Salat gut heiss 

gemacht. 

BAYRISCHE LEBERKNÖDEL 

1 y2 Ib. frische Leber 

2 Eier 

1 Ebslöffel fein geschnittener 

Speck 

Salz und Peffer nach Geschmack 

1 y2 Esslöffel geriebene Semmel 

1 gehackte Zwiebel 

1 Esslöffel gehackte Petersilie 

Mehl 

Die Leber wird gehäutet, gesäubert und 

durch die Fleischmaschine gedreht. Dann 

fügt man die gut geschlagenen Eier, den 

Speck und die in Butter leicht gebräunte 

geriebene Semmel hinzu. Die Zwiebel 

wird in Butter weich aber nicht braun gebraten 

und zu dem Übrigen hinzugefügt. 

Dann fügt man Salz, Pfeffer, Petersilie und 

genügend Mehl hinzu, dass die Knödel gut 

zusammenhalten. Man taucht einen Esslöffel 

in kaltes Wasser und sticht die Knödel 

aus dem Tei^ aus, lässt in kochendes Salzwasser 

abfallen und kocht 10 bis 15 Minuten, 

oder bis die Knödel oben schwimmen. 

Die Knödel werden auf eine Platte gegeben, 

mit in Butter gebräunter geriebener 

Semmel Übergossen und serviert. 

KILL INSECT PESTS QUICKLY 

With McNess* Fly & Insect Killer 

Rid your home, store or office of 

Flies, Moths, Mosquitoes, Bedbugs, 

Ants, Fleas, Roaches, Waterbugs, 

Spiders and other Insect Pests quickly, 

easily and safely with McNess Fly 

& Insect Killer. Harmless to man or 

beast when used as directed. Stainless 

! Pleasant odor ! Economical and 

Effective ! 

25

BEEF WITH RICE 

1 pound beef 

3 ounces bacon 

1 ounce lard 

1 small onion 

1 tablespoonful parsley 

^ pound rice 

Salt 

1 quart meat stock or water 

1 ounce grated cheese 

Pound meat and cut in % inch squares. 

Saute bacon, which has also been cut in 

% inch squares, with diced onion and 

finely chopped parsley. Then add meat 

and stir until it has lost its red color. 

Add a little meat stock or water, spices 

and steam for 20 minutes. Add rice and 

the rest of the meat stock or water. Cook 

on a slow fire for 15 to 20 minutes. Just 

before serving stir in cheese. 

CAULIFLOWER SALAD 

1 small head cauliflower 

5 tablespoonfuls Cream 

Salt 

Juice of one lemon 

1 tablespoonful finely chopped 

chives or spinach 

Trim and cream cauliflower and put 

through food chopper and mix with cream 

and lemon juice. Sprinkle finely chopped 

chives over salad and serve. 

CARMEL CREAM 

2 ounces sugar 

Y2 cup water 

1 pint milk 

1 ounce sugar 

2 eggs 

1 ounce flour 

Roast sugar brown and add water and 

milk and bring to boiling point. Retain 

a little milk with which to mix the flour, 

cook for 3 minutes on slow fire, beat eggs 

and sugar together and add slowly to the 

cooked cream stirring constantly. Return 

cream to pan and bring to boiling point 

until it thickens, take off fire and continue 

stirring for a few minutes, then let 

cool and place on platter on which it is 

to be served. The white of eggs can be 

retained and beaten stiff and added to 

the cream just before serving. 

SPAETZLE—Egg Dumplings 

2 eggs 

3 cups flour 


Water or milk 

GERMANY 

Beat eggs until very light. Fold in 

flour and salt. Add water to make a 

stiff dough. Drop from tip of spoon into 

boiling soup and cook about 10 minutes 

until light and puffed. 

BAKED HAM 

2 or 3 slices of center-cut ham. Cover 

with milk and water. Bake 1 hour in 

roaster. Add: 

6 whole potatoes, medium size 

6 carrots 

6 turnips or large pieces of 

rutabagas. 

6 onions 

2 cups milk and boiling water 

Bake for 1% to 2 hours more. Serve 

on platter. Slightly thicken the gravy 

left in the pan and season to taste. 

PAPRIKA SLICES 

Veal steak Vi inch thick. Cut in 

pieces for serving. Salt and pepper and 

dredge in flour. Heat fat or butter, as 

preferred, in frying pan. Season well. 

Add paprika until a good red color. 

Into this put 2 onions, sliced, fiy for a 

few minutes, add veal and cook to a nice 

brown. Add % cup heavy sour cream, 

cover and cook for % hour or longer. 

Put veal on hot platter and pour gravy 

over. Garnish with lemon slices and 

parsley. 

NUREMBERG FISH 

3 or 5 pounds of fish. 

Boil in 1 quart of water to which the 

following seasonings have been added: 

2 tablespoonfuls vinegar 

% teaspoonful whole pepper 

1 tablespoonful minced onion 

Salt, if fresh fish is used. 

Boil until the fish separates from the 

bones. Remove fish to platter and pour 

the following sauce over the fish and 

serve immediately. 

Sauce 

1 cup boiling fish stack poured 

over 

1 tablespoonful butter 

1 tablespoonful flour 

Mix to smooth paste 

Cook until well blended. Remove from 

fire and pour over 1 egg yolk, well 

beaten. Stir briskly to blend and pour 

at once over hot fish.

SWEET SNAILS 

Use your favorite bread dough. Cover 1 

the bottom of a well greased pan with 

V2 inch of brown sugar, dot with butter 

and sprinkle generously with chopped 

nuts. 

Pat dough in a rectangle Vz inch thick. 

Spread with softened butter, brown sugar 

and cinnamon if desired. Roll and cut in 

pieces 1 inch thick. Place in prepared 

pan and let rise until double thicknessv 

Bake in moderately hot oven 25 to 3Cf 

minutes. Turn upside down immediately 

upon removing from the oven. 

HOT POTATO SALAD 

8 freshly boiled potatoes, diced 

while hot 

4 hard cooked eggs, chopped while 

hot 

2 medium sized onions, chopped 

8 or 10 slices of bacon, diced 

Y2, cup vinegar, or vinegar and 

water if a milder dressing is 

desired 

Salt and pepper 

A little sugar may be used if you 

wish a sweet salad. 

Place the bacon in skillet and fry until 

light brown. Add seasonings and vine- 

gar. Boil up and pour over the potatoes, 

eggs, and onions which have been tossed 

together with seasonings. Heat through 

and serve. 

LIVER DUMPLINGS 

1 ^ pounds fresh liver 

2 eggs 

1 tablespoonful bacon cut fine 


1 y2 tablespoonfuls bread crumbs 

1 minced onion 

1 tablespoonful minced parsley 

Flour 

Peel, clean and put liver through food 

chopper, add well beaten eggs, bacon, 

bread crumbs which have been toasted 

in butter. Cook onion in butter until 

done, but not browned and add to rest of 

ingredients. Then add salt, pepper, 

parsley and enough flour to hold the 

knodel together. Wet a tablespoon in 

cold water before forming balls from this 

dough. Drop balls into boiling salt water 

and cook 10 to 15 minutes, or until the 

balls rise to surface. After taking them 

out on a platter, make a crust by toasting 

bread crumbs in butter, pour over 

knodel and serve. 

FIVE POPULAR FLAVORS- ORANGE, LEMON 

GRAPE, RASPBERRY, WILD CHERRY 

For parties, picnics, mealtime, unexpected guests—serve McNess 

Nectars, the "Summer Drinks" that tickle the palate and quench the thirst. 

Delicious! Cooling! Refreshing! Easily prepared! Economical! 

27

ÍIHTA MFTPA'L'TIKH 

3 xí;ávia ôgaanévo guÇu 

2 jcijtegtèç jtgdatvEç. 2 nixgà xgEM-M-vôia 

2 T[ 3 vTOfAttTEÇ (x[ 1 cpta'xÇdvi xou xovxioû). 

30 ógájxia xugí. 1 xouxaXià nEYàXri ôovxvgo. 

EXEÇ ÔOUTUQOpiEVOU IpCOM-lOÎ) il TQlfXÊVO Jtagi^àôu 

II IJTÉGI xal àXdxu 

WIÀOXOÔEXE xà XQEUM-VÔIA xal XÏ]Ç mjtEQiÉç. 

KÓJTXEXE XT)Ç VXOHOLXEÇ EIç (pÉXEÇ. KÓjtXEXE 

E'IÇ H-^Q« xE^dxia IL XQLÔEXE xò tvqL TojtoftE- 

XEÎXE Eva axQWM-A gùÇi E'IÇ XO xaipi. TÒ ÖXEjtaÊXE 

JU/E xà akla vXixà xal XOVEXE dico jtdvto 

Eva oxgcopia djio cpéxEç xoû óoirtugopiEvov ipœfxioîi 

ÎI xà ôovxvQopiÉva xgtpiM-axa JtaS;iM (¡VM-Wnaxoç). 

'Eàv M,ExaxEigiadrixE clXXeç M-âgxEç, 

dà xQïlffiM-ojtoiriaEXE ôutXaaiav jcoaóxrixa Ôià 

và EXExe ixavojtoir^xixà ajtoxE^éaii-axa.

ii F. W. McNESS' COOK BOOK 

GREECE 

CHOCOLATE 

1 scant cupful Cocoa (sift before 

measuring) 

cup hot water 

Mix 

Sugar to taste 

5 or 6 cups boiling milk added 

gradually 

Beat briskly. 

Cook over low flame for 5 minutes and 

remove from fire. 

Add 2 eggs beaten very lightly. 

Pour into cups and sprinkle with either 

cinnamon or nutmeg. 

ROSELEAF JAM 

Make a syrup of 1 pound sugar and 

X A cup water. Scald 1 pound of dried 

rose leaves for 1 minute, drain and pat 

dry. Add to syrup which has been 

flavored with 1 dessert spoonful orange 

flower water. Pour into glasses when 

jellied and seal with paraffin. 

CASSEROLE MOREA 

3 cups boiled rice 

2 green peppers 

2 small onions, chopped 

1 pint cooked peas 

2 or 3 whole tomatoes or 1 cup 

canned tomatoes 

pound cheese 

1 tablespoonful fat 

Buttered bread or cracker crumbs 

Pepper and salt 

Chop onions and peppers fine. Peel 

and slice tomatoes. Cut or grate cheese. 

Place layer of rice in bottom of baking 

dish, then other ingredients, and cover 

w u h buttered crumbs. Bake 20 minutes 

ii hot oven. 

BROCCOLI TROJAN 

1 pound broccoli 

% cup butter 

2 egg yolks 

1 teaspoonful lemon juice 


Dash of cayenne 

Cook the cleaned broccoli for twenty 

minutes, covered and steamed, or in boiling 

salted water in covered vessel. Drain, 

put in a dish to keep hot. Divide butter 

in three pieces. Put one piece on top of 

double boiler with lemon juice and egg 

yolk. Stir constantly, add the second 

piece of butter at the end of five minutes 

and stir until well blended. Remove from 

fire, add seasoning, and the third piece of 

butter. Pour over the hot broccoli. 

EGG PLANT—a la Crete 

Cut two medium sized egg plants into 

halves and cook until tender in boiling 

water to which a teaspoonful of salt has 

been added. Drain and scoop out the 

center of each half with a silver spoon. 

Drain and chop the pulp and add to it 

half a cup each of minced ham, sweet 

corn, dry bread crumbs and tomato pulp 

(fresh or canned), 1 tablespoonful melted 

butter, 1U teaspoonfuls salt and U teaspoonful 

pepper. Fill the egg plant shells 

with this mixture, cover with buttered 

crumbs, and bake in hot oven for 15 

minutes, or until browned. 

SAUCE ATHENES 

2 tablespoonfuls chopped onion 

4 tablespoonfuls green pepper, 

chopped 


2 tomatoes 

M cup sliced mushrooms 

6 olives, stoned 

1 cups brown sauce 

Salt and pepper 

Cooking Sherry (if obtainable) 

Cook onion and pepper in butter, add 

tomatoes, mushrooms, olives, brown sauce. 

Serve with broiled beefsteak—fillet of 

beef. 

"WORTH ITS WEIGHT IN GOLD" 

That's What Users Say of McNess 9 Waterproof Household Cement 

The wonder product of the century! Mends glass, wood, leather, 

china, canvas—all metals and fabrics—everything except rubber. Hundreds 

of uses. Waterproof! Transparent! Heat resisting! 

29

MA6YARORSZAG 

TÚROS METÉLT 

Vegyen két csésze lisztet és két tojást, 

tegyen hozzá sót, hideg vizet és gyúrja ki 

nagyon keményre. A sodrófával gyúrja 

aztán ki a tésztát igen vékonyra, aminek 

végeztével vágja el metélt tésztának. 

Főzze ki a metéltet sós vizben, tegye bele 

olvasztott vajba, tegyen hozzá 1 kis 

csésze savanyu tejfelt és szolgálja fel 1 

font felmelegitett túróval. A túrónak 

puhának és darabosnak kell lennie. (A 

metélt a tál közepébe helyezendő el, a 

túrót pedig körös-körül rakjuk.) Süssön 

ki friss sertéshúst vagy sótalan szallonát 

szeletelje fel U inches darabokba és 

hintse a metélt tetejébe. 

BORJÚ VELŐ PALACSINTA 

Vegyen 2 csésze lisztet, 2 egész tojást 

és 2 tojásnak a sárgáját, tegyen hozzá sót 

és eleg tejet, hogy egy vékony tésztát 

kapjon. Aztán süssön ki a tésztából 

körülbelül 10 palacsintát, egyenkint vagy 

9 inch szélességben. Tartsa a palacsintákat 

forrón, mindaddig mig a következő 

tölteléket elkésziti: 

Vegyen 2 borjú agyvelőt és szeletelje 

fel egészen apróra, pirítsa lassan 20 

percig vajban és tegyen hozzá finomra 

vagdalt hagymát. Tegyen hozzá 2 vagy 

3 felvert tojást, % pint tejszint, sót, 

paprikát és vagdalt petrezselymet; főzze 

mindaddig mig sürü nem lesz. Aztán 

töltse meg vele rétegekben a palacsintákat; 

tartsa a sütőben 10 percig mielőtt 

felszolgálja. Aztán vágja fel párhuzamos 

szeletekbe és szolgálaja fel becsinált 

mártással. 

PAPRIKÁS CSIRKE 

Vegyen egy 2^ vagy 3 fontos csirkét 

és szeletelje fel, miután a combokat levágta 

8 darabba. Aztán vagdaljon meg 

finomra 2 közepes nagyságú hagymát és 

pirítsa mindaddig disznózsírban, mig csak 

sárgás-barna nem lesz. Aztán tegyen 

hozzá egy teás kanálnyi édes magyar paprikát, 

és öntse le Vz csésze hideg vizzel. 

Aztán párolja a csirkét a fenti lében, 

mindaddig mig meg nem puhul. Tegyen 

hozzá egy csésze sürü vagy savanyu tejfelt, 

amihez még egy teás kanálnyi lisztet 

is hozzá kell tenni. Ha a mártás nagyon 

vastag higitsa fel hideg vizzel Szolgálja 

fel rizskásával. 

TÖLTÖTT KÁPOSZTA 

Vegyen egy fej puha káposztát; szedje 

le a leveleket egyenkint és áztassa őket 

éjszakán át sós vizben. Vegyen 1 font 

örlött serteshust, tegye bele egy tálba s 

tegyen hozzá egy csésze főtt rizskását, 2 

nyers tojást, Vz pirított hagymát, sót, 

oorsot és % csésze savanyu tejfelt. 

Keverj© mindezt jól össze és mindegyik 

káposzta levelet toltson meg 2 leveses 

kanálnyi tóltelékkel; csavarja ossze s 

aztán fózze meg a toltott káposztát 1 

font savanyu káposztában és engedje fel 

a szükséges vizzel korülbelül két oráig. 

MAGYARSÁRGA RÉPA 

1 quart sarga répa 

csésze ecet 

1 teas Ranálnyi só 

% csésze cukor 

1 leveses kanál vaj 

1 leveses kanál vagdalt petrezselyem 

Mossa meg és kaparja le a répát. 

Vágja fel 2 inch hosszu szeletekbe. Tegy 

bele a bogrébe. Tegyen hozzá sót és 

forró vizet. Fedje be és fózze mindaddig 

mig puha lesz. Óntse le róla a vizet és 

tegyen hozzá vajat, ecetet és cukrot. 

Fózze actán lassan mindaddig, mig átlátszó 

lesz. Szolgálja fel forrón. Diszitse fel 

vagdalt petrezselyemmel. 

MAGYAR KELVIRÁG 

1 fej jókora nagy kelvirág 

1 csésze kenyér morzsa 

1 csésze savanyu tejfel 

Készitse eló és fózze a kelvirágot egészben, 

sós vizben, mindaddig mig puha nem 

lesz. óntse le róla a vizet, helyezze el a 

sütó edényben, boritsa be kenyér morzsákkal, 

füszerezze meg és óntse le savanyu 

tejfellel. Süsse mindaddig mig a morzsák 

meg nem barnultak. 

MAGYAR GULYÁS 

Vágja fel a marha—birka—és sertés 

hust apró kockákra. Szeletelje fel a 

szallonát darabokra és piritsa meg hagymával, 

kozben pedig tegyen hozzá fekete 

borsot és egy csipetnyi kóemény magot. 

Mikor a hagyma már megbarnult tegye 

hozzá a marhahust és fózze tizenot percig. 

Aztan tegye hozzá a birkahust, végül pe J ig 

a sertés hust. Miután mindezt még ti 3not 

percig fózte, tegyen hozzá leveses 

kanálnyi, hideg vizzel ósszekevert lisztet, 

sót, paprikát esetleg más füszert is és 

forró vizet. Fózze mindaddig mig a hús 

nem lesz puha. Ha kivánja hozzá tehet 

burgonyát is, akkora kockákra vágva, 

mint amekkora a hus és fózze korülbelül 

20 percig, mielótt a hust fel szándékozik 

tálalni. 

Fígyelme ztetés. Ha a legjob eredményeket 

akarja a szakácskónyvben emlitett 

ételek elkészitésénél, ajánljuk, hogy 

mindenütt, ahol az utasitás elóirja hasznalia 

a McNess-féle füszereket, izesitóket, 

kakaót és sütoport. Ha masféle gyártmányokat 

használ nagyobb menvyiségre 

van szuksége, hogy kielégitó eredményeket 

érjen el.

COTTAGE CHEESE NOODLES 

Take 2 cups flour and 2 eggs, salt and 

cold water and make a very hard dough. 

Roll out very thin with rolling pin, then 

cut into noodles. Boil noodles in salt 

water, put them in melted butter, add 1 

small cup of sour cream and serve them 

with 1 pound heated cottage cheese. 

Cheese should be soft and flaky. 

(Noodles in center of dish and cheese 

around. Fry fresh pork or unsalted 

bacon cut into U inch squares and 

sprinkle over noodles. 

CALVES' BRAIN PANCAKE 

Take 2 cups of flour, 2 whole eggs and 

2 yolks; add salt and enough milk to make 

thin batter. Then fry of the batter 10 

pancakes about 9 inches wide. Keep the 

pancakes hot until following filling is 

prepared: 

Take 2 finely chopped calves' brains, 

fry slowly for 20 minutes in butter, flavor 

with finely chopped onion. Add 2 or 3 

beaten eggs, V2 pint cream, salt, paprika 

and chopped parsley; cook this until it 

thickens. Put filling between pancakes 

in layers; keep in oven about 10 minutes 

before serving. Then cut them diagonally 

and serve with fricassee sauce. 

PAPRIKA CHICKEN 

Take a 2 V2 or 3 pound broiler, cut it by 

joints in 8 pieces. Then chop 2 medium 

sized onions finely and fry them in lard 

until yellowish brown. Add teaspoonful 

of sweet Hungarian paprika, pour in V2 

cup of cold water. Then steam chicken in 

above sauce until soft. Add 1 cup of 

heavy or sour cream to which is added 1 

teaspoonful of flour. If sauce is too 

thick dilute with cold water. Serve with 

rice. 

STUFFED CABBAGE 

Take a head of soft cabbage; take 

leaves off separately and put in salt 

water overnight. Take 1 pound of 

ground pork, put it in a dish, add one cup 

boiled rice, 2 raw eggs, V2 fried onion, 

salt, pepper and V2 cup of sour cream. 

Mix all well together and put 2 tablespoonfuls 

in each cabbage leaf; roll, then 

HUNGARY 

cook the rolls of stuffed cabbage in 1 

pound of sauerkraut and necessary water 

for about two hours. 

HUNGARIAN CARROTS 

1 quart carrots 

cup vinegar 


94 cup sugar 

1 tablespoonful butter 

1 tablespoonful chopped parsley 

Wash and scrape carrots. Cut into 

2 inch lengths. Place in saucepan. Add 

salt and hot water to cover. Cook until 

tender. Drain and add butter, vinegar and 

sugar. Cook slowly until transparent 

Serve hot. Garnish with chopped parsley 

HUNGARIAN CAULIFLOWER 

1 good sized head cauliflower 

1 cup bread crumbs 

1 cup sour cream 

Prepare and cook cauliflower in the 

whole head, in salted water, until tender. 

Drain and place in baking dish, cover with 

bread crumbs, season and pour sour cream 

over it. Bake till crumbs brown. 

HUNGARIAN GOULASH 

1 pound each of beef, mutton and 

pork 

3 slices bacon 

1 large onion, minced 

Caraway seed 

Flour 

Salt and black pepper 

Paprika 

Allspice 

Cut the beef, mutton and pork into 

small squares. Cut the bacon into pieces 

and fry with it the onion, adding the black 

pepper and a pinch of the caraway seed. 

When the onion is browned, add the beef 

and stew fifteen minutes. Add the mutton 

and later the pork. After cooking 

fifteen minutes longer, add 2 tablespoonfuls 

of the flour moistened in cold water, 

salt, paprika, several whole allspice and 

hot water. Stew until the meat is tender. 

If desired, potatoes may be cut into 

squares about the size of the meat, anc 1 

allowed to cook in the stew the last 20 

minutes before serving. 

Flies, Moths, Mosquitoes, Bedbugs, 

Ants, Fleas, Roaches, Spiders 

Kill em Quick With McNess'Fly & Insect Killer 

31

DATE-NUT BARS 

A Balanced Baking 

Powder 

For Better Bakings 

McNess* Baking Powder 

is used and recommended 

by Mrs. Edith Moore, the 

Champion Cake Baker. It 

is chemically balanced, always 

uniform in strength, 

and can be relied upon to 

do its work properly every 

time. It is economical, too, 

as it goes farther than 

many Baking Powders. 

ECONOMY CAKE 

SNICKER DOODLES 

)DATE BREAD 

Try These Choice 

Recipes 

All Given in This Book 

Date Nut Bars, Page 62 

Snickerdoodles, Page 62 

Economy Cake, Page 60 

Date Bread, Page 56 

McNess' Flavoring Extracts, 

Cocoa and Baking 

Powder are all used and 

recommended by the 

Champion Cake Baker.

A delicate apparatus for 

determining the strength 

of red pepper 

Spices come from the four corners 

of the world. There are several 

varieties of each kind of spice. Several 

grades of each variety also are 

available and unless the utmost care 

is taken, a good grade of high quality 

cannot be maintained. 

The expert spice men of the Furst- 

McNess Company know what to buy 

to get the very finest for the McNess 

Customers and how to be certain that 

the quality spices ordered are the 

kind we receive. Every shipment of 

spice is analyzed in our Control Laboratory 

before it is accepted. Many 

instruments and testing devices, including the microscope, are used 

by McNess chemists and no spice ever gets into a McNess Spice 

container until it has been proven to be of the finest quality. 

Then each spice must be ground in a way that brings out its 

greatest value. Cinnamon must be ground into a fine powder as 

is also true of Mustard. Nutmeg, however, must be finely cut 

and not ground to keep all of its fine aroma. Pepper is best when 

granulated through roller mills. Ginger must be carefully sifted 

to free it from its natural stringy fibre. And so on each spice, 

to give best value to customers, must not only be of best quality 

but must have the most suitable milling. 

USE THESE McNESS SPICES 

Black Pepper Nutmeg Allspice 

Cinnamon Ginger Red Pepper 

Mustard Cloves Sage 

Whole Mixed Pickling Spices Paprika 

COME IN HANDY CONTAINERS 

McNess Spices are put up in modern, attractive and convenient 

containers. The Sage and Whole Mixed Pickling Spice 

come in sealed cartons. Table sizes of the others are put up in 

attractive red, white and black lithographed tin cans like the 

picture to the right; constructed so that a simple twist gives a 

seal, a sift or a pour, the latter allowing ample space for withdrawal 

of a heaping or level tpaspoonful of the spice. Refills 

(larger sizes) are also furnished in tin lithographed containers. 

See The Complete Set When Your McNess Dealer Calls— 

The Price Is Very Reasonable.

POLLO 

Preparate il pollo per friggere. Rosolatelo 

in olio d'uliva fino al punto voluto. 

Usate una pentola ben profonda con un 

coperchio che chiude ermeticamente. 

Quando il pollo è arrivato a un bel colore 

dorato, aggiungetene del sale e pepe 

quanto occorre, annaffiate con un bicchierino 

di vino rosso e fate cuocere a 

pentola coperchiata 1 ora e mezzo o due 

ore. 

SALSA PER SPAGHETTI 

1 litro di pomodori (conservati 

in latta) 

2 cipolle, sminuzzate, 

spicchio d'aglio, pesto. 

2 gambe di sedano, sminuzzato 

cucchiaiate di olio d'uliva 

Pepe 

1 cucchiaio di zucchero 

tazza di farina 

3 foglie di lauro 

4 garofani 

2 cucchiaini di "paprika" (peperone 

rosso in forma di polvere 

—un prodotto ungherese). 

y2 tazza di brodo di pollo ristretto 

Friggete cipolle nell'olio, aggiungendo 

i pomodori, l'aglio, il sedano e le spezie. 

Fate cuocere lentamente Vz ora. Passate 

tutto allo setaccio ed aggiungete il brodo 

caldo,'mescolate bene ed unitevi la farina 

che è stata già mescolata con un po' di 

olio o burro. Fate cuocere fino a tanto 

tutto sia ridotto a una consistenza liscia e 

spessa—qualche venti minuti. Si può 

aggiungere alla salsa 1 tazza di funghi 

triturati. 

Mescolate i spaghetti con % tazza di 

formaggio parmeggiano, grattato. Mettete 

in un piatto da servizio e versate sopra 

la salsa. 

MACCHERONI AL FORNO 

2 latte di salsina di pomodoro 

3 cucchiai di olio d'uliva 

M cucchiaino di pepe 

1 cucchiaino (non pieno) di sale 

2 cipolle di media grandezza, 

sminuzzate 

1 cucchiaio di zucchero 

1 chilo carne di bue, 

macinata 

1 chilo di maccheroni, 

2 etti di formaggio italiano 

Friggete la cipolla nell'olio, ed a mezza 

cottura aggiungetene la carne, e friggete 

tutto insieme. Unitevi la salsina, il sale, 

pepe, lo zucchero e quanta acqua basti a 

ITALIA 

coprire. Fate cuocere finché non sia ben 

spessa la salsa. 

Fate bollire i maccheroni in acqua 

salata fino a cottura quasi finita e scolate. 

In un tegame collocate alternatamente, 

porzioni di maccheroni, formaggio e salsa 

di pomodori e carne. Ripetete finché il 

piatto è pieno. Mettete del formaggio 

sopra tutto. Mettete nel forno per 15 

minuti. 

GNOCCHI 

y% litro di latte, riscaldato, aggiungendo 

2 cucchiai di burro od olio 

4 cucchiai di semolina 

2 cucchiai formaggio parmeggiano, 

grattato 

3 torli d'uovo 

Mescolate questi ingredienti uno alla 

volta e fate cuocere finché tutto è ben 

spesso. La pasta dovrebbe mantenere la 

sua forma. 

Stendete in un tegame ben unto d'olio, 

V2 dito. Fate freddare. Togliete dal 

tegame e tagliate in piccoli pezzi. Mettete 

in una casseruola nella quale vi è già 

mescolato un cucchiaio di formaggio con 

2 cucchiai di fior di latte. Spolverate i 

pezzi con formaggio e "paprika" e mettete 

nel forno ben caldo 6 od 8 minuti. 

Portate alla tavola nel medesimo tegame. 

BISCOTTINI CON FICHE SECCHE 

1 tazze di lardo 

2 tazze di zucchero 

4 uova ben sbattute 

6 tazze di farina 

Passate allo staccio cucchiaino 

di sale colla farina, insieme 

2 tazze di latte. 

Mescolate lardo (strutto) e lo zucchero 

insieme, aggiungendo dopo le uova. Unitevi 

la farina e il latte alternatamente. 

Fatene una pasta e tagliatela in dischi. 

Depremete il centro di ognuno con il pollice, 

collocandovi nella depressione la seguente 

composta: 

1 tazza di noci, in piccoli pezzi, 

3 fette di scorza di arancia candita, 

sminuzzata finamente, 

2 chili di fiche secche 

Macinate le fiche e mescolate cogli altri 

ingredienti. Se si desidera, la composta 

si può collocare nel centro di un disco di 

pasta e coperta di un altro. In questo 

caso, curate di far aderire le orla. Mettete 

nel forno e fate cuocere i biscottini 

finché sono ben dorati.

RIPIENO PER RAVIOLI 

chilo carne di vitello 

Yt chilo carne di majale 

85 gr. animelle 

1 etto di cipolla 

Tagliate la carne in pezzi convenienti 

e fate cuocere tutto per un'ora, lentamente. 

Poi, pelate 1 etto di cervelli di vitello, 

infarinate e friggete in burro dolcemente 

circa 10 minuti. Dopo fate bollire 

V2 chilo di spinaci 5 minuti, scolate e friggete 

nella padella col burro ed un piccolo 

spicchio d'aglio. Mettete assieme tutti 

questi ingredienti e passateli per la macchinetta 

sminuzzatrice ; quando tutto è 

macinato finamente, aggiungete 4 uova 

crude e 85 gr. di crosta di pane grattugiata, 

un pizzico di noce moscata, sale e 

pepe, mettete sul fuoco, aggiungendo poi 

V2 litro di brodo di pollo ristretto. Fate 

bollire per 10 minuti, girando costantemente. 

PASTA DI RAVIOLI 

Fate una pasta di 1 chilo di farina e 5 

uova. Lasciate riposare % ora, poi stendete 

la pasta finché si fa molto fina e 

collocate su di essa il ripieno con un cucchiaino 

2 ò 3 cm. tra un mucchio e l'altro. 

Coprite con la pasta e tagliate in quadretti, 

usando una forchetta per far aderire le 

orla. Fate bollire questi quadretti in 

acqua salata 7 minuti. 

SALSA PER RAVIOLI 

Sminuzzate finamente una cipolla, mettetela 

in una padella, aggiungendo un pezzo 

di burro, 4 funghi di regolare grandezza, 

in fette o pezzetti, circa 30 grammi 

di prosciutto magro crudo, triturato ben 

bene, e friggete tutto 10 minuti. Aggiungete 

alcuni pezzetti di fegato di pollo 

in quadretti, ed all'ultimo momento di 

friggere, un piccolo spicchio d'aglio. Pelate 

e tagliate a pezzi 6 pomodori, ed 

aggiungeteli alla frittura. Coprite la 

padella e fate bollire lentamente % ora, 

girando spesso. Coprite i ravioli cotti colla 

salsa e poi con formaggio parmeggiano. 

Portate a tavola. 

SPAGHETTI ALL'ITALIANA 

3 tazze di spaghetti cotti 

% cucchiaino d'estratto di cipolla, 

oppure 1 cucchiaino di sugo di 

cipolla 

2 cucchiai di farina 

^ cucchiaino di prezzemolo, se* 

dano, carota, etc. sminuzzati. 

3 cucchiai d'olio d'uliva 

% latta di funghi 

1 Yz tazza di pomodori passati 

allo setaccio 

1 cucchiaino sale 

1 tazza parmeggiano, grattato 

1 pizzico di pepe di Cajenna 

Friggete i funghi nell'olio 3 minuti. 

Aggiungete la farina, mescolandola bene 

e gradatamente, poi aggiungendovi i 

pomodori. Fate bollire, mettetevi le 

spezie, aggiungete gli spaghetti, spolverando 

col formaggio e lasciate riscaldare 

tutto ben bene. 

AMARETTI ITALIANI 

1 chilo 133. gr, di farina 

340 gr. di lardo 

453 gr. di zucchero 

1 cucchiaio Baking Powder 

226.50 gr. mandorle o noci miste, 

1 o 2 bottiglie Ciliegie Maraschino 

10 uova 

Passate allo setaccio la farina e Baking 

Powder insieme. Sminuzzate il lardo 

nella farina e Baking Powder con due coltelli. 

Aggiungete lo zucchero mescolando 

bene, aggiungendo dopo le mandorle e le 

ciliegie. 

Mettete le uova. Prendete un po' della 

pasta e stendetela su un tavolo infarinato 

fino a tanto arriva alla grossezza di circa 

1 centimetro e larghezza di 7 centimetri 

e la lunghezza voluta. Spalmate la superficie 

con torlo d'uovo sbattuto e spolverate 

con zucchero. Fate cuocere in un 

forno moderato. Dopo la cottura, tagliate 

in pezzi larghi 2 ò 3 centimetri 

prima di freddare. 

SALSA ITALIANA PER INSALATA 

tazza di olio di tavola 

2 cucchiai aceto 

1 uovo sodo, sminuzzato 

1 cucchiaino sale 

Y± cucchiaino pepe 

Yi cucchiaino cipolla pesta 

spicchio d'aglio, pesto 

3 sardelle peste 

Sbattete l'olio e l'aceto insieme fortemente 

e bene, aggiungete gli altri ingredienti 

e servite sopra insalata di lattuga, di 

pomodori o di cavolfiori. 

Nota Bene: Per ottenere i migliori 

risultati con le ricette in questo Libro di 

Ricette, suggeriamo l'uso di Spezie, Estratti, 

Cacao e Baking Powder della marca 

McNess in tutti i casi occorrenti. Se 

altre marche vengano usate, quantità 

maggiori potranno essere necessarie per 

ottenere i risultati voluti-

CHICKEN 

Prepare chicken for frying. Fry in 

hot olive oil until browned to suit. Use 

a deep pot with well fitting cover. When 

chicken is right color, season to taste, 

pour over 1 small glass of red wine and 

cook covered for IV* to 2 hours. 

SAUCE FOR SPAGHETTI 

1 quart canned tomatoes 

2 onions chopped 

Yz clove garlic, minced 

2 pieces celery, minced 

2^ tablespoonfuls olive oil 

Pepper 

1 tablespoonful sugar 

y

apart. Put a second layer of the dough 

rolled thin over the first after it has been 

dotted with the filling and cut the 

squares apart, between the filling. Use 

a fork to press the edges together. Boil 

these squares in salted water for 7 

minutes. 

RAVIOLI SAUCE 

Chop 1 onion fine, put in a saucepan, 

add a piece of butter, 4 good sized mushrooms, 

chopped or sliced, about an ounce 

of lean raw ham, chopped fine and fry all 

together for 10 minutes. Then add a 

few pieces of chicken liver cut in dice, 

and the last minute of frying, add a pinch* 

of garlic. Peel and chop 6 tomatoes, add 

these to the mixture, cover it and boil 

slowly for half an hour, stirring often. 

Cover the boiled ravioli with the sauce 

and grate Parmesan cheese over all, 

then serve. 

ITALIAN SPAGHETTI 

3 cups spaghetti, cooked 

% teaspoonful onion extract or 1 

teaspoonful onion juice 


Yz teaspoonful kitchen bouquet 

3 tablespoonfuls olive oil 

ca n mushrooms 

1 y2 cup strained tomatoes 


1 cup Parmesan grated cheese 

Few grains cayenne pepper 

Add mushrooms to the oil and fry 3 

minutes. Turn in the flour, blend and 

gradually add the tomatoes. Let boil, 

season, stir in the spaghetti, sprinkle with 

cheese and let stand to become very hot. 

ITALIAN NUT BARS 

2 % pounds flour 

94 pounds lard 

1 pound sugar 

1 tablespoonful Baking Powder 

M pound mixed nuts or almonds 

1 or 2 bottles maraschino Cherries 

10 eggs 

Sift flour and baking powder together. 

Cut in shortening until mixture looks like 

meal. Add sugar and mix well, add nuts 

and cherries. Break eggs and add to the 

mixture. Take a little dough on floured 

board and pat down to V2 inch thick and 

about 3 inches wide and as long as you 

want. Brush the top with beaten yolk 

and sprinkle sugar over it. Bake in moderate 

oven. When baked cut in 1 inch 

strips while still warm. 

ITALIAN SALAD DRESSING 

% cup salad oil 

2 tablespoonfuls vinegar 

1 hard cooked egg, chopped 



y2 teaspoonful scraped onion 

y2 clove of garlic, minced 

3 minced sardines 

Beat the oil and vinegar together 

thoroughly, add the other ingredients and 

serve on lettuce, tomato or cauliflower 

salad. 

LIGHTEN THE BURDEN OF HOUSEWORK 

McNess' Split 

Duster 

Picks up Dust 

Like a Magnet 

Picks Up Pins 

Patented 

With McNess Brooms, Brushes, 

Mops and Dusters 

The McNess' Dustless Split Duster, pictured 

here, is only one of 26 labor, time and 

money savers in the large and complete McNess 

Brush Line. All handles on McNess Brushes 

are guaranteed to stay on tight for the life of 

the Brush. By a secret, exclusive McNess 

Process, all McNess Personal Brushes have enameled 

wire to match the color of the bristles, 

thereby adding beauty and longer life by preventing 

rust. See them when your McNess 

Dealer calls. Each article represents big value 

for the money. 

37

KEEP THE "DOCTOR" ON THE SHELF 

À Complete First Aid Home Treatment for Coughs and Colds 

IHave you tried WftaiS 

Cough Drops, Antiseptic 

Solution, and Nose 

& Throat Drops? 

Safe 

Sealed 

Sanitary 

Made 

Clean 

and 

Sold 

Clean 

AT YOUR SERVICE ALL DAY AND ALL NIGHT

KJ0TBOLLER 

I pund flankestek 

pund svinestek 

Finhakket 

1 kop br0dsmuler 

1 kop melk 

Laeg i bl0d i 5 minutter 

1 pisket aeg tilf0ies det opbl0dte br0d, 

bland med kj0det, tilsaet krydderier med 

hakket 10k, salt, pepper og malet mace. 

Lag smaa boller av deigen og brunstek. 

Lag tyk sauce av fedtet og deri laegges 

bollerne og kokes ved svak varme en time. 

KALV 

Stek kalvekj0det som vanlig. Straks 

f0r serveringen haeldes over steken 1 kop 

sur fl0de. Bland fl0den med kj0tkraften 

indtil det blir en jevn brun sauce. Plaser 

kalvesteken paa fadet og haeld fl0te over. 

RISENGRYNSGR0T 

Yt kop risengryn 

Koges i dobbel kjedel i en time i en pint 

av s0d melk, eller halvdelen melk og fl0de. 

Tag av varmen til avkj0ling og tilsaet: 

1 pisket aegg 

Yt kop sukker 

1 theske Vanilla 

Yi kop t0rrede korinter 

sukret appelsinskal 

Lad det staa i kjedlen over en svak ild 

indtil der serveres. Serveres i glas skaal 

eller kumme, overstr0es med finhakkede 

mandler. Bruk kanel og sukker hvis 

0nskes, saavel som r0d sauce. 

R0D SAUCE 

1 kop r0d frukt saft, kirsebaer, bringebaer 

eller plommer. % kop vand. 

Bring det til opkok og tilf0i en spiseske 

potetesmel, blandet med lidt koldt vand. 

Giv det et opkok og ta det av varmen 

straks efter. Tilsaet sukker og vanilje. 

Hvis nedlagt fruktsaft brukes, sl0if 

sukker. 

KRANSEKAKER 

2 haardkogte aeggebloomer 

Yz kop sukker 

2 raa aeggeblommer 

1 kop sm0r 

3 % kop mel 

Bland sukker med de haardkogte aeggebloomer; 

bland de raa aeggeblommer og 

sm0ret i lidt opvarmet stand. Slaa de to 

blandinger sammen, tilsaet mel og kna til 

en fin deig. Av deigen gj0res ringer eller 

den presses gjennem en form. Dypp i aeggehviderne 

og str0 sukker over. Bak ved 

sterk varme indtil kakerne faar en let brun 

NORGE 

farve. Disse kan laves i forskj eilige 

st0rrelse ringer saaledes at de serveres i 

form av pyramider. Hvis de plasseres i 

denne for straks efter bakningen, vil det 

smeltede sukker holde dem paa plads. 

AND I GELEE 

1 And 

1 10k 

5 pepper korn 

1 laurbaerblad 

8 gelatin 

1 spiseske eddik 

1 spiseske citronsaft 

salt 

2 liter vand 

Rens fuglen som vanlig, og laeg den i 

kogende vand hvortil allerede er tilsat 

krydderier; Kok indtil kj0det er m0rt. 

Skum av. Ta Anden ud, skjaer den i 

skiver og laeg disse i en form. Opl0s 

gelatinen i builjongen og kog massen en 

halv time. Skum fedtet bort og tilsaet 

citronsaft og eddik. Slaa builjongen over 

kj0det. F0r man serverer, t0m formen 

paa en flad talerken og garner med salat 

blade. Gj0r det istand dagen f0r serveringen. 

AGURK SALAT 

1 agurk 

salt 

1 spiseske salatolje 

1 spiseske eddik 

lidt pepper 

Skrell agurken og skjaer den i tynde 

skiver med en skarp kniv. Str0 salt over 

og lad det staa i to timer under svagt 

tryk. Slaa av vandet og bland salat med 

salatoljen, eddik og pepper, lidt finhakket 

parsille str0es over. Oljen kan sl0ifes 

hvis man 0nsker og istedet bruke lidt sukker 

tilsat eddiken. 

MOR MANSEN KAKER 

1 pund sm0r 

1 pund sukker 

10 aegg 

1 pund mel 

Ys pund mandler 

Ys pund korinter 

Smelt sm0ret og damp sammen med 

sukker en time. Tilsaet aeggene, 2 ad 

gangen og r0r blandingen godt hver gang. 

Derpaa tilsaettes mel. Haeld massen i 

laaket av en kjaeksbox eller lignende, til 

en fingers tykkelse. Str0 knust hvidt 

sukker over sammen med mandlerne. 

Skjaer i smaa stykker og saet i bakeroven 

i moderat varme i 40 minutter.

NORSK RUGBRØD 

1 kop graham mel 

kop brunt sukker 

3 kopper rugmel 

1 spiseske salt 

X stykke gjær 

varmt vand 

Bland de tørre dele sammen. Slaa 

varmt vand over og rør indtil det danner 

en stiv masse. Dæk over og lad det staa 

til avkjølet. Tilsæt opløst gjær og en kop 

hvedemel, og sæt det bort indtil deigen 

vokser til den dobbelte størrelse. Saa 

laves det til passende brød og bakes med 

moderat varme 1U time. (375° F.) 

MEAT BALLS 

1 pound round steak 

Yt pound pork steak 

Ground very fine 

1 cup bread crumbs 

1 cup milk 

Soak for 5 minutes 

1 egg beaten slightly and added to 

soaked crumbs. Mix with the meat, season 

highly with chopped onion, salt, pepper 

and ground mace. Form into very 

small balls and fry brown. Make a rich 

gravy of the fat, add the balls and simmer 

for an hour. 

VEAL 

Fry veal as usual. Just before serving 

pour over the veal 1 cup sour cream. 

Turn back and forth until the cream is 

a nice brown color. Place veal on platter 

and pour cream over it. 

RISENGRYNSGROT—(Rice Pudding) 

Yt cup rice, scald 

Cook in double boiler for 1 hour in 1 

oint of rich milk, or half milk and half 

cream. Remove from fire, cool and add: 

1 egg, well beaten 

Yt cup sugar 


Yt cup dried currants 

Candied orange peel 

Keep in double boiler over gentle heat 

until ready to serve. Serve in a glass 

bowl and sprinkle browned chopped almonds 

over it. Pass cinnamon, sugar 

and red sauce with it. 

RED SAUCE 

1 cup tart red fruit juice, cherry, 

raspberry or plum 

% rup water 

NORWAY 

NORSKE SMØRBRØD 

Giv 2 kopper nedlagte tomater et opkok 

i nogle minutter. Tilsæt et halvt pund 

smaaskaaret tørret beef og et halvt pund 

ost som har gaat gjennem kjødkvernen. 

Giv disse dele sammen et opkog. Tilsæt 

et ægg, tilstrækkelig pisket, og kok lidt 

længer for at gi det en tykkelse som passer 

for paalæg. Dette vil holde sig. 

MERK! 

For at opnaa de bedste resultater med 

opskrifterne i denne kokebok anbefales at 

De bruker McNess krydderier, extrakter, 

kakao og bakepulver, hvori disse er anvist 

til bruk. Hvis De bruker andre merker 

maa der anvendes større mængder for at 

bringe gode resultater. 

Bring to a boil and add 1 scant table* 

spoonful cornstarch mixed with a little 

cold water. Bring to a boil and remove 

from the fire at once. Add sugar and 

Vanilla. If canned juice is used sugar 

should be omitted. 

KRANSEKAKER 

2 yolks of hard boiled eggs 

Yi cup sugar 

2 yolks of raw eggs 

1 cup butter 

cups flour 

Rub sugar into mashed egg yolks. Mix 

raw yolks and softened butter. Combine 

the two mixtures, add flour, then knead. 

Form into rings or press through a cookie 

press. Dip into unbeaten whites, coat 

with coarse sugar and bake in a hot oven 

until a light brown. These may be made 

in graduated rings and built into a pyramid. 

If placed on top of one another as 

soon as removed from the oven, the melted 

sugar will keep them in place. 

DUCK IN JELLY 

1 duck 

X onion 

5 pepper corns 

1 laurel leaf 

8 leaves gelatin 

1 tablespoonful vinegar 

1 tablespoonful lemon juice 

Salt 


Clean the duck as usual and put it into 

boiling water to which spices have been 

added; boil until the duck gets tender. 

Skim well. Take the duck out, slice it 

and put the pieces into a mould. Dissolve 

the gelatin in the bouillon and proceed 

to boil it for Y2 hour. Strain it. 

Skim the fat off very well and add the

lemon juice and the vinegar. Pour the 

bouillon over the meat. Before serving 

turn it out on a flat dish and garnish with 

lettuce leaves and lemon. Prepare day 

before serving. 

CUCUMBER SALAD 

1 cucumber 

Salt 

1 tablespoonful oil 

1 tablespoonful vinegar 

Pinch pepper 

Peel the cucumber and cut it in very 

thin slices with a sharp knife; sprinkle 

table salt over it and let stand for 2 hours 

under a light press. Pour off water and 

mix the salad with the oil, vinegar and 

pepper. Some fine cut parsley can be 

sprinkled over. The oil can be omitted if 

preferred and instead a touch of sugar 

can be added to the vinegar. 

MOR MANSEN CAKES 

1 pound butter 

1 pound sugar 

10 eggs 

1 pound flour 

% pound almonds 

Y& pound currants 

Melt the butter and steam with sugar 

one hour. Add eggs 2 at a time beating 

mixture well after each addition. Then 

add the flour. Put the mixture in the 

unbuttered cover of a tin cracker box in 

a finger's thickness. Crush lump sugar 

and strew all over top with the almonds, 

cut in small pieces, add currants. Bake 

in moderate oven 40 minutes. 

NORWEGIAN RYE BREAD 

1 cup graham flour 

cup brown sugar 

3 cups rye flour 

1 tablespoonful salt 

1 cake yeast 

Hot water 

Mix dry ingredients. Pour and beat in 

as much hot water as flour will take up, 

making stiff batter. Cover, let stand 

until luke warm. Add dissolved yeast, 1 

cup water and wheat flour to mould. Let 

stand till double its bulk. Shape into 

loaves, when light, bake in moderate oven 

1% hours. (375° F.) 

NORWAY SANDWICH 

Boil 2 cups canned tomatoes a few 

minutes. Add % pound chopped dried 

beef and V2 pound cream cheese which 

have been put through a food chopper. 

Bring to a boil. Add 1 egg well beaten 

and cook to spreading consistency. Add 

a little cayenne. This will keep. 

Cleans Like Magic! 

Softens Water- 

Cuts Grease 

Use McNess 9 Crystal Cleanser and Water 

Softener for cleaning and washing clothes, pans, 

pails, milk utensils, floors, walls, 

windows, sinks, glassware, dishes, 

woodwork, greasy hands, etc. It 

softens water, cuts grease and grime 

and does not injure hands or fabrics. 

Give it a trial—it will please you. 

Put up in several sizes to suit your 

needs. Ask your McNess Dealer to 

show you our new special Economy 

Package. 

41

BARSZCZ 

Przygotować dobry rosół z kości wołowych. 

X A funta wieprzowiny, kilka suszonych 

grzybów (z Polski lub z Węgier); 

dodać różnych jarzyn; cebulę, Kilka kartofli 

pokrajanych w 1-calowe kostki; % 

małej główki kapusty poszatkowanej jak 

makaron; 2 lub 3 buraki ćwikłowe pokrajane 

w Yn calowe kostki. Zagotować w 

maśle 5 pomidorów i przecedzić. Po 

zagotowaniu rosołu z jarzynami tak by 

jarzyny były ugotowane, zmieszać rosół z 

pomidorami i włożyć buraki. Zrobić 

siekankę z pietruszki, koperku i połowy 

cebuli, i wszystko gotować w barszczu. 

By barszcz był dość winny dodać do soku 

z buraków nieco octu. Wlać do rosołu z 

jarzynami i podawać gorące z plasterkami 

jaj ugotowanych na twardo, wrzuconych 

do barszczu tuż przed podaniem. 

SZCZAWIOWA ZUPA 

Zrobić rosół z kości i z mięsa. Drobno 

posiekać dwie garście szczawiu, z którego 

usunięto środkową łodyżkę; dodać nieco 

masła i odrobinę soli, lecz nie zawiele, by 

zupa nie straciła koloru, i gotować. Gdy 

rosół jest już gotowy dodać pół kwarty 

kwaśnej śmietany, dobrze wmieszać dodając 

łyżkę mąki. Gotować wraz z przesmażonym 

szczawiem. Przed podaniem 

dodać dla każdej osoby pół jaja ugotowanego 

na twardo. 

BIGOS MYŚLIWSKI 

Wziąć do 4 funtów kiszonej kapusty. 

Ugotować garść grzybów, po ugotowaniu 

pokrajać je w paski i wraz z sokiem dodać 

do kapusty. Zaprawić słoninką pokrajaną 

w kostki, pietruszką przesmażoną z 2 cebulami 

i z 2 łyżkami mąki. Różne poprzednio 

ugotowane mięsiwa pokrajać w kostki, dodać 

% funta kiełbasy pokrajanej w plasterki, 

zmieszać z kapustą i dodać sosu w 

którym gotowano mięso, posolić, popieprzyć 

i pocukrzyć do smaku i gotować na 

małym ogniu przez pół godziny. Nastepnie 

dodać szklankę Madeiry, zagotować po- 

BARSHCH 

Prepare good broth of beef bones. 

pound of pork, some dried mushrooms 

(imported from Poland and Hungary); 

add different vegetables; onion, a few potatoes 

cut in 1 inch cubes; % pound small 

head cabbage cut in macaroni fashion; 2 

or 3 garden beets cut in % inch cubes. 

Boil together in butter 5 tomatoes and 

POLSKA 

POLAND 

nownie, dobrze przykryé i postawié w 

chlodnem miejscu. Bigos tak sporz^dzony 

mozna podawac kazdego czasu po odgrzaniu 

go. Mozna trzymac go nawet przez 

kilka tygodni, a im wi^cej razy jest przygrzewany, 

tem jest smaczniejszy. Podawac 

z gotowanemi kartoflami. 

SALATA Z PRZYPRAWA Z 

KWASNEJ SMIETANY 

Kilka glówek salaty starannie obmyc, 

odrzucic zewn^trzne liscie, pokrajac na 4 

cz^sci i przeplukac. Na 3 glówki salaty 

ugotowac na twardo 2 lub 3 jaja, wkladaj^c 

je po ugotowaniu do zimnej wody. 

Jedno jaje pokrajac do ugarnirowania, z 

pozostalych wyj^c zóltko, zmieszac je z 

pòi lyzeczkg, cukru i rozpuscic filizankg, 

kwasnej smietany, dodac do smaku soku 

cytrynowego lub octu, a w koncu posolic 

salate. Przypraw^ tg. polac salata i ugarnirowac 

jajkiem. 

MAZURKI Z JABLKAMI 

1 funt slodkiego, masla, 1 funt migdalów 

bez luski, sproszkowanych, 1 funt 

cukru, 1 funt m^ki. Zrobic ciasto i rozwalkowac 

je dose cienko. Piec w srednio 

ogrzanym piecu. Zagotowac syrop z 1 

funta cukru, poobierac 2 tuziny kwasnych 

jablek, pokrajaó je w plasterki i smazyé 

na malym ogniu dopoki nie powstanie 

g^sta i przezroczysta marmelada. Dodac 

nieco skórki cytrynowej lub pomaranezowej 

i mieszaé lyzkg, by si§ nie przepalilo. 

Gdy marmelada zacznie przylepiaé si§ do 

garnka, wylaé i smarowaé grubo na 

upieczonym cieécie i odstawié w chlodne 

miejsce. 

Uwaga: By przepisy znajduj^ce si§ w 

tej ksi^zee kucharskiej dalv jak najlepsze 

rezultaty polecamy uzywac McNess Korzeni, 

Ekstraktów, Kakao i Proscku do Pieczenia 

wsz^dzie gdzie przepis ich wymaga. 

Przy uzyciu innych gatunków by otrzymaé 

zadowalniaj^ce rezultaty cz§sto 

b^dzie potrzeba uzyé wi^cej tych skladników. 

then strain. After boiling the broth sufficiently 

so that vegetables are cooked, 

mix broth and tomatoes and put in the 

beets. Make a hash of fresh bacon with 

some parsley and dill, and well chopped 

half onion, boiling it all with the barshch. 

Simple way to get "Barshch" is to add 

some vinegar to beet juice, making it 

pleasantly sour. Pour all into the broth

and serve hot with some hard boiled eggs 

cut in sections and dropped at the last 

moment into the soup. 

SORELL SOUP 

Prepare broth with bones and meat. 

Chop fine two handfuls of sorell, after 

taking out the middle stalk; add some 

butter and a little salt but not too much 

so as to preserve color, and broil. When 

the broth is ready, add to it a pint of sour 

cream, and stir well, adding a tablespoonful 

of flour. Boil all with the broiled 

sorell. Before serving put in Y* hard 

boiled egg for each person. 

HUNTER'S BICAS 

Take 5 or 6 pounds of sauerkraut. 

Cook same and add a handful of mushrooms 

which, after being cooked, should 

be cut in strips and added to the cabbage 

together with juice. Season with bacon 

cut into dice, parsley fried with 2 onions 

and 2 tablespoonfuls flour. Take different 

kinds of previously cooked meats, 

cut into dice, % pound sausage cut into 

slices, mix into the sauerkraut and add the 

gravy in which the meat was cooked, add 

salt, pepper and sugar to taste and let 

stew half an hour. Then add a tumbler 

of Madeira. Let all come to a boil and 

remove, cover well and put in a cool place. 

It can then be warmed up and served 

when desired. May be kept for a few 

weeks and the more it is warmed up the 

better it is. Should be served with boiled 

potatoes. 

SALAD WITH SOUR CREAM 

DRESSING 

Take several heads of lettuce, wash 

carefully, take off the outer leaves and 

cut into 4 parts, then drain. For 3 heads 

of lettuce cook 2 or 3 eggs hard and put 

into cold water. Then take 1 egg and 

cut up for garnishing and from the others 

remove the yolk, stir with half a teaspoonful 

of sugar, dilute with a cup of sour 

cream, add a little lemon juice or vinegar 

to taste and then add salt to the salad. 

Pour this dressing over the salad, mix 

well. Garnish. 

MAZURKI WITH APPLES 

Take 1 pound of sweet butter, 1 pound 

of blanched almonds, powdered, 1 pound 

of sugar, 1 pound of butter in shell and 

1 pound of flour. Make into a dough and 

roll with a rolling pin into a thin cake. 

Bake in a medium hot oven. Boil a syrup 

from 1 pound of sugar, peel and core 2 

dozen sour apples, cut into thin slices and 

fry on a slow fire until they are cooked 

into a very thick and transparent marmalade. 

Add a little lemon or orange rind 

and stir with a spoon to avoid burning. 

When the marmalade starts sticking to the 

pan, take out and spread thickly over the 

cake and put in a cool place. 

TRADE WITH THE McNESS DEALER 

His products are 

fresh from the 

modern McNess 

Sunlight Laboratory. 

His first Aid 

Remedies are made 

By Expert Chemists; 

Sealed, Pure, Safe and Sanitary. 

He has Trial Bottles of his Sealed 

Remedies for sampling—the clean, sanitary 

way. 

His Extracts, Cocoa and Baking Powder 

are used and recommended by Champion 

Cake Bakers. 

His Toiletries and Beauty Aids are endorsed 

by Movie Stars, famous Actors 

and Actresses and Beauty Salons. 

It Always Pays 

Bt Pays All Ways 

guaranteed to stay 

tight during life 

of brush. Personal 

brushes have enameled 

wire. 

His Stock and 

Poultry Preparations 

are made under 

the supervision of a Licensed Veterinarian. 

He brings his store direct to your door 

so you may shop in the convenience of 

your home. 

He is a respected business man and 

represents products which have a 32 year 

record of purity and goodness. 

His prices and terms are right and 

you are sure to be pleased with each and 

every purchase. 

His Brushes are supreme. Handles To get the best-"Wait for McNe$$!

Курица с фаршам 

Сварите одну ига несколько кур средней 

величины. Охладите. Нарежьте красиво 

с грудинки и сочленений. Отложите эти на- 

резы в сторону. Порубите или промелите в 

мясорубке остальное и прибавьте к хлебным 

крошкам, намоченным в молоке, также мел- 

ко нарубленные грибы. Затвердите одним 

яйцом. 

Сделайте бутерброд из двух слоев кури- 

цы с этим фаршем между ними, употребляя 

при этом слоения таким-же родом как хлеб. 

Положите их в хлебные крошки, опустите в 

яйца и жарьте целиком в сале до коричне- 

вого цвета. 

Берщ 

5 или б фунтов борщ-супного мяса 

Уь галлона воды 

1 чашка мелко нарубленного луку 

1 чашка мелко нарубленной моркови 

2 мелко нарубленные свеклы (красные) 

3 стебля сельдерея 

2 или 3 стебелька петрушки 

8 гвоздик 

2 лавровых ягодки 

8 горошков перца 

1 столовая ложка соли 

1 чашка сырых протертых свекл 

Варите мясо, чтобы получить консоме. 

Жарьте овощи в масле или свином сале. 

Прибавьте к мясу вместе с приправой. Ва- 

рите 2 часа. Процеживайте и охладите, 

удаляя жир. Как раз перед процеживанвем 

прибавьте третью сырую свеклу и Уг чашки 

уксусу или лимонного соку. Подогрейте и 

подавайте как можно скорее. Столовая лож- 

ка битой сметаны может быть подбавлена к 

каждой порции. 

РОССИЯ 

Свекловый борщ 

1 пучок или пек свекловых стеблей или 

листьев с небольшими свеклами. Промывайте 

и положите в горшок с Уъ галлоном 

воды, к которой прибавлена соль или селитра. 

Варите, пока свеклы сделались мягкими 

и вода почти что поглощаласв. Приготоввте 

приправу из: 

2 яиц, хорошенвко битых с 

Уг чашкой сливок 

1 чайной ложки" соли 

Перцем 

Положите в кастрюлю со свеклами и нагревайте. 

,Это может цодаватвся хол|одным. 

Шпинат может быть приготовлен таким же 

путем. 

Перловый суп 

Нагревайте Ун галлона воды и при кипении 

подбаввге: 

Уг чашки перловой крупы 

Уь дюжины картофелей, нарезанных 

2 чайнвц ложки соли 

Варите на малом огне часа и при- 

баввте 1-У& молока и варите еще 10 минут. 

Пирожное 

6 яиц 1 чайная ложка 

1 чашка сахару 1 чашка муки 

пекарного порошка 

Бейте желтки пока сгустились и лимонного 

цвета. Прибавьте сахар и бейте до пушистого 

крема. Прибавьте муку и пекарный 

порошок. Бейте белки до сгущенной пены. 

Заверните белки в друтую смесь и придайте 

вкус лимоном. Печите в умеренно жаркой 

печке. По охлаждении покройте медовой 

глазурью. 

Примечание: Для достижения лучших 

результатов с рецептами в этой поповарной 

книге мы рекомендуем употреблять 

пряности, приправные экстракты, 

какао и пекарный порошок МкНесса 

везде, где это составные части требуются. 

Если вы будете употреблять 

иные сорта, то эти припасы потребуются 

в болвшем количестве для получения 

удовлетворительных результат.

FILLED CHICKEN 

Cook 1 or more fair sized chickens. 

Cool. Slice nicely from the breast and 

joints. Set these slices aside. Chop or 

grind the rest and add to bread crumbs 

which have been soaked in milk, also 

chopped mushrooms. Bind together with 

an egg. 

Make sandwiches of two slices of chicken 

with this filling between, using the 

slices the same as you would bread. Dip 

these in crumbs and egg and fry in deep 

fat until brown. 

BORSCH 

5 or 6 pounds boiling beef 


1 cup chopped onions 

1 cup chopped carrots 

2 beets chopped (very red beets) 

3 stalks celery 

2 or 3 sprigs parsley 

8 cloves 

2 allspice 

8 peppercorns 

1 tablespoonful salt 

1 cup raw grated beets 

Boil beef to make stock. Fry vegetables 

in butter or pork fat. Add to 

meat with seasonings. Boil for 2 hours. 

Strain and cool, removing fat. Just before 

straining and grating raw beets add 

Vz cup vinegar or juice of lemon. Reheat 

and serve as soon as possible. A 

spoonful of whipped sour cream may be 

added to each serving. 

RUSSIA 

BEET BORSCH 

1 peck beet greens with small beets. 

Wash and put in pot with % gallon water 

to which salt or saltpetre has been added. 

Cook until beets are tender and the water 

is almost absorbed. Make a dressing of: 

2 eggs well beaten with 

^ cup cream 


Pepper 

Put in pan with beets and heat. This 

may be served cold. Spinach may be 

prepared in the same way. 

BARLEY SOUP 

Heat Vz gallon water and when boiling 

add 

cup barley 

dozen potatoes, sliced 


Cook gently for 1V* hours and add 1V* 

pints of milk and cook for 10 minutes 

longer. 

CAKE 

6 eggs 

1 cup sugar 

1 cup flour 

1 teaspoonful Baking Powder 

Beat yolks until thick and lemon 

colored. Add sugar and beat to a fluffy 

cream. Add flour and baking powder. 

Beat whites of egg to stiff froth. Fold 

whites into other mixture and flavor with 

lemon. Bake in moderate oven. When 

cool ice with honey icing. 

McNess 1 "Clean-Sweep" 

Household Fibre Broom 

Built for Service 

Sturdily built to make sweeping and 

scrubbing easier and save you money. 

By test, has outworn three to six common 

brooms. Smooth handle. Well 

balanced. Light weight. Fibre withstands 

water, snow or oil and will not 

curl. Rubber cap prevents marring or 

scarring of furniture. Ideal for rugs, 

linoleum, floors, concrete steps, walks, 

driveways. Reasonably priced. 

45

TORTILLA A LA ESPAÑOLA 

2 cucharadas de mantequilla 

1 cucharada de cebolla 

picada fina 

6 aceitunas picadas 

^ pimiento verde picado fino 

1 94 tazas de tomate 

1 cucharada de setas cortadas 

en tajadas 

1 cucharada de alcaparras 

34 de cucharadita de sal 

Unos cuantos granos de pimentón 

Hágase la tortilla a la Españala con 4 

huevos. Téngase lista la siguiente salsa 

hecha de los ingredientes arriba indicados. 

Caliéntese la mantequilla en un trébedes 

(cazo con pies), agréguense la cebolla, 

las aceitunas y el pimiento verde y cocínese 

unos cuantos minutos. Agréguense 

los tomates y cocínense hasta que el jugo 

se haya evaporado casi completamente. 

Echese ahora el resto de los ingredientes. 

Antes de cerrar o mejor dicho doblar la 

tortilla echese una cucharada en el centro, 

luego dóblese y échese el resto de la salsa 

encima y alrededor. 

COSTILLAS DE VACA A LA 

ESPAÑOLA 

Tómense costillas de vaca, sazónense 

con sal y pimienta. Frótense con un 

pequeño diente de ajo. Cúbrase con agua 

hirviendo y agréguese una cebolla cortada 

en tajadas. Cocínense lentamente durante 

unas 2 horas. Agréguese 2 tazas de 

tomates, una cucharadita de pimentón y 

cocínese lentamente por una hora. 

POLLO A LA ESPAÑOLA 

4 libras de pollo gordo 

Sal, pimienta y pimentón 

1 cebolla española, cortada 

en tajadas 

M de taza de grasa de gallina 

o de mantequilla 

1 lata de tomates 

1 lata de guisantes sin el agua 

1 raíz o tallo de apio en pequeños 

pedazos 

1 pimiento verde, sin la semilla 

1 lata de setas 

3 zanahorias, picadas finas 

Límpiese y córtese el pollo en pedazos 

del tamaño para servir. Sazónese con 

sal, pimienta y pimentón. Caliéntese la 

grasa, agréguese la cebolla y fríase hasta 

que tome un color moreno, agréguese el 

pollo y fríase hasta que adquiera un color 

ligeramente moreno. Póngase a cocer a 

fuego muy lento en una cacerola tapada 

durante 1 hora. 

ESPAÑA 

Agréguese tomate, zanahorias, apio y 

el pimiento, vuelva a taparse j déjese 

cocer hasta que esté blando. Diez minutos 

antes de servirlo échensele las setas 

y los guisantes. Sazónese al gusto. 

1 taza de bolas o pedazos cúbicos de 

papas (patatas) puede agregarse a los 

vegetales, dejando tiempo para que 

cocinen. 

DULCES A LA ESPAÑOLA 

34 de libra de cerezas confitadas 

% de libra de pasas sin semilla 

U de libra de higos 

34 de libra de dátiles sin semilla 

34 de libra de almendras 

Y

F. W. McNESS' COOK £ O O K EE!! i:Ezi=EHE£H;Ei:EEH:H:i:3 

SPAIN 

SPANISH OMLET 

French omelet 


1 tablespoonful onion, chopped 

fine 

6 olives chopped 

^ green pepper chopped fine 

1 % cups tomatoes 

1 tablespoonful sliced mushrooms 

1 tablespoonful capers 


Few grains cayenne 

Make the French omelet with 4 eggs. 

Have ready the following sauce made of 

the above ingredients: Heat the butter 

in a spider, add the onions, olives and 

green pepper and cook a few minutes. 

Add the tomatoes and cook until moisture 

has nearly evaporated. Add the rest of 

the ingredients. Before folding the 

omelet, place spoonful on center, then 

fold and pour the rest of the sauce over 

and around. 

SPANISH RIBS OF BEEF 

Take short ribs of beef, season with 

salt and pepper. Rub over with a tiny 

clove of garlic. Cover with boiling water 

and add a sliced onion. Let cook slowly 

about 2 hours. Add 2 cups tomatoes, 1 

teaspoonful paprika and cook slowly for 

1 hour. 

SPANISH CHICKEN 

4 pounds fat chicken 

Salt, pepper and paprika 

1 Spanish onion, sliced 

M cup chicken fat or butter 

1 can tomatoes 

1 can peas, drained 

1 celery root or stalk in small 

cubes 

1 green pepper, seeds removed 

1 can mushrooms 

3 carrots, chopped fine 

Dress, clean and cut the chicken in 

pieces to serve. Season with salt, pepper 

and paprika. Heat fat, add onion and 

brown, add chicken and brown lightly. 

Let cook very slowly in covered casserole 

for 1 hour. Add tomato, carrots, celery 

and pepper, cover again and let cook until 

tender. 10 minutes before serving add 

the mushrooms and peas. Season to 

taste. 

1 cup potato balls or cubes may be added 

to the vegetables, allowing time for 

cooking. 

SPANISH SWEETS 

pound candied cherries 

% pound raisins, seeded 

M pound figs 

M pound dates, stoned 

pound almonds 

% pound English walnut meats 

M pound hickory nut or pecan 

meats 

Mix all together and grind fine or chop. 

Sprinkle board with powdered sugar, toss 

on the mixture, knead well. Cut into 

small squares. Will keep packed in layers 

between parraffin papers. 

SPANISH CREAM 

1 tablespoonful granulated gelatin 

3 cups milk 

3 egg whites 

3 egg yolks 


1 scant cup sugar 

1 teaspoonful vanilla or other desired 

flavoring 

Scald milk and soften or dissolve gelatin 

which has been previously soaked in a 

little of the cold milk. Add sugar, pour 

slowly on yolks of eggs slightly beaten. 

Return to double boiler and cook until 

thickened,, stirring constantly; remove 

from heat, add salt, flavoring and whites 

of eggs beaten until stiff. Turn into individual 

molds, chill, serve with cream, 

plain or whipped. (More gelatin will be 

required if large mold is used.) 

MORE McNESS DEALERS WANTED 

to care for the increasing demand for McNess Sanitary 

Products. Choice openings in Country, Cities and Towns. 

Men or women, part or full time. Good pay, steady work. 

References required. Ask your McNess Dealer or write 

FURST-McNESS COMPANY, DEPT. CB, FREEPORT, 

ILLINOIS.

KAFFE-KAKA 

1 quart skallhet mjölk. Meda.i 

den svalnar lägg i skalen: 

Yt kopp smör eller flottyr 

1 kopp socker 

2 kakor pressjäst 

H kopp ljumt vatten 

Vispa 2 ägg lätt. Tillsätt övriga ingredienser. 

När mjölken svalnat ilägg 

jästblandningen. 12 kardemumma-frön, 

pulvriserade, kunna tilläggas för riktigt 

svensk kaka. Tillsätt mjöl och vispa. 

Denna blandning är för mjuk att knäda. 

Lät den pösa. Vispa ned den igen och 

lät pösa för andra gangen. Lägg i panna 

och lät det pösa tills massan är dubbelt 

större. Täck med följande: 

1 Yt kopp socker 

1 Yz tesked kanel 

1 matsked smält smör 

1 tesked vanilj 

Strö över toppen efter strykning med 

ägg eller grädde. Baka 25 tili 30 minuter 

och servera varm. 

Dressing för kal 

1 eller 1 Yt kopp sur grädde 

2 ägg vispade tills vita 

1 tesked salt 

2 matskedar socker 

4 matskedar ättika 

1 matsked mjöl 

Koka tills lik tunn kustard. Sellerifrön 

kunna tilläggas. Skär ej kälen för 

fin. Koka i salt vatten, häll ur vattne£ 

och häll dressingen över massan. 

KROPP-KAKOR 

4 kokta potatis, riva 

4 rapotatis, riva 

2 koppar mjöl 

Salt 

FYLLNING 

1 lamm chop (kotlett) 

y2 pound saltfläsk, magert 

1 lök 

Kryddpeppar, salt, socker och 

peppar 

Gör deg av första fyra ingredienserna. 

Skär lammköttet, fläsket och löken 

ganska fint. Tillsätt kryddor. Doppa 

handen i varmt vatten. Gör en patty av 

ett stycke deg. Pressa ned kakan, fyll 

med fyllningen och vik ihoi> pattyn, görande 

en boll därav. Fortsätt tili heia 

degen gjorts tili smä bollar. Koka bollarna 

i kokhett saltat vatten omkring % 

timme. Servera med smält smör. 

F. W. McNESS' CO OK BOOK 

SVERIGE 

SVENSKA TIMBALES (pukor) 

H kopp majsstärkelse 

% kopp mjöl 

1 matsked olivolja 

Yz tesked salt 

Yt kopp hier eller samma kvantititet 

av en vätska, bestäende 

av hälvten mjölk, hälvten vatten 

Blanda de torra ingredienserna och tillsätt 

vätskan gradvis, tillsätt vispade äggulor 

och olivolja. Doppa varma timbale-järnet 

i blandningen, stek batter 

(degen) i djup flottyr tills mör och 

ljusbrun. Tag ur järnet och lät avrinna 

pä papper. Servera grädd-kalvbräss eller 

kalvhjärna i dessa lormar. 

FATTIGMANS-BAKELSER 

12 äggulor 

6 äggvitor 

12 matskedar grädde 

12 matskedar smält smör 

12 matskedar socker—Mjöl 

1 tesked kardemumma 

Vinglas fruktsaft (persiko eller 

aprikos) 

Vispa äggvitor, därefter äggulorna, 

blanda och tillsätt socker. Tillsätt smör, 

grädde, kardemumma, fruktsaft och mjöl 

nog att bearbeta. Tillsätt lagom mjöl 

sa att blandningen gär av händerna, för 

mycket mjöl skall förtjocka blandningen. 

När grunligt blandat, placera pä kallt 

stalle över natten. Rulla ut sä tunn som 

möjligt utan mjöl. Skär i hjärtform och 

gör en skära i mitten med cookie-skäraren. 

Drag sätt hörn genom skäran. 

Stek i djup flottyr tili den är vackert 

brun. Beströ med pudersocker genast. 

SVENSKA KÖTTBULLAR 

% pound biff 

M pound kalfkött 

M pound magert fläsk 

Yt tesked peppar 

2 teskedar salt 

2 matskedar skivad lök 

1 Yt kopp mjölk 

1 eller tvä ägg 

Yt kopp brödsmulor 

% matsked smör 

Mal köttet tre ganger. Vispa mjölk 

och ägg tillsammans och häll över brödsmulorna. 

Sedan de äro väl upplösta 

blanda med köttet och bearbeta det väl. 

Tillsätt kryddor och sist den stekta löken. 

Forma det tili smä bollar och bryna dem 

i smör. Tillsätt litet hett vatten och lät 

sakta koka i 10 minuter.

SPARRIS-OMELETT 

3 ägg 

Salt 

3 matskedar mjölk eller grädde 

Vispa gulorna tills tjocka, tillsätt mjölk 

och salt. Vispa vitorna tills styva. Häll 

i smörstruken varm omelett-panna. Koka 

sakta tills lätt brynta undertill, sätt så in 

i ugnen för några minuter för att bli torra 

ovanpå. Sprid över med följande fyllning: 

2 matskedar smör 

2 matskedar mjöl 

% kopp mjölk eller grädde 

34 tesked salt 

Kokta sparris-skott (tips) 

Gör en gräddsås genom att blanda smör 

och mjöl tillsammans. Tillsätt grädde 

och kryddor. Koka i 10 minuter. Tillsätt 

kokta sparris-tips. Vik omeletten 

över fyllningen och servera. 

SVENSK TÅRTA (layer cake) 

5 äggvitor 

3å tesked cremor tartari 

1 kopp socker 

34 kopp cocoa 

kopp mjöl 

3£ tesked vanilj 

Vispa äggen tills de fradga, tillsätt 

cremor tartari, socker och cocoa samt 

vispa hårt tills massan är mycket styv. 

Tillsätt vanilj, vik det i mjöl och baka i 2 

grunda, smorda plåtar i lagom varm ugn, 

350 gr. Fahr., omkring 20 minuter. Lägg 

följande fyllning mellan och på toppen; 

Smält V2 pound marshmallows äver hett 

vatten. Koka 1 kopp socker och en V2 

kopp kokande vatten tills det porlar, häll 

så sakta på marshmallows, tillsätt vanilj, 

vispa hårt tills det är tjockt nog att 

breda. Strö ovanpå hackade pistachio— 

nötter och kanderade körsbär. Skivorna 

(layers) kunna skäras i 2 tums fyrkanter, 

glaseras och serveras som små kakor. 

SVENSKA WAFERS (tunnrån) 

1 ä ? g 

1 pint mjelk 

2 34 kopp mjöl 

1 tesked florsocker 

34 tesked salt 

Vispa ägget lätt, tillsätt alternerande 

socker, mjölk och mjöl, samt vispa allt tillsammans 

tills jämnt. Sätt wafer-formen 

i liten såspanna full med het flottyr. När 

väl upphettad befria från flottyr, doppa 

ned i tunndegen, utan att tillåta den rinna 

över formens topp. Doppa järnet åter 

ned i heta flottyren och låt vara tills mör 

och brun. Tag så bort det. Avtorka 

järnet då och då för att taga bort extra 

flottyr. Vid borttagande av wafer från 

flottyren låt det drypa och avrinna på 

oglaserat brunt papper. Servera varm 

eller kall. Detta gör omkring 60 wafers. 

Hålla sig en vecka eller längre. Beströ 

med florsocker eller lägg fyllning av jap 

eller frisk frukt mellan två av rosetterna 

och garnera med vispad grädde eller fyll 

med gräddkokt kyckling eller salad, eller 

servera enkelt med vilken som hälst salad. 

NOTERA. För att tillförsäkra er om 

bästa resultat från recepterna i denna 

kokbok anbefalla vi att ni använder Mc- 

Ness Kryddor, Flavoring extrakter, Cocoa 

och Bakpulver, när hälst dessa ingredienser 

föreskrivas. On ni använder andra 

fabrikat skola större mängder måhända 

erfordras för att skänka ett tillfredsställande 

resultat. 

PIES, CUSTARDS, CAKE FILLINGS in a JIFFY 

With McNess Dessert 

Powders 

Cocoanut, Chocolate, Butterscotch 

and Lemon Creme Pies, Custards, 

Puddings and Cake Fillings are 

easily and quickly made with McNess 

Dessert Powders. Contain everything 

needed except milk and sugar. 

Simple directions and recipes on each 

can. Always successful! Wholesome! 

Delicious! Pure! 

49

COFFEE CAKE 

1 quart scalded milk. While cooling 

put in bowl: 


1 cup sugar 

2 cakes compressed yeast 

% cup tepid water 

Beat 2 eggs light. Add to other ingredients. 

When milk is luke warm add 

to yeast mixture. 12 cardamon seeds, 

powdered, may be added for real Swedish 

cake. Add flour and beat. This mixture 

will be too soft to knead. Let raise. 

Beat down. Raise a second time. Put 

into pans and raise until double in bulk. 

Cover top with: 

1 Y

i:iHHi=:ii:=i:iiiiii:i:;iii::i::=i:ii:;;= F. W. McNESS 

ASPARAGUS OMELET 

3 eggs 

Salt 

3 tablespoonfuls milk or cream 

Beat yolks until thick, add milk and 

salt. Beat whites until stiff. Fold lightly 

into yolks. Pour into buttered hot 

omelet pan. Cook slowly until slightly 

brown underneath, then put in oven for 

a few minutes to dry on top. Spread 

over with following filling: 



Vz cup milk or cream 

M teaspoonful salt 

Cooked asparagus tips 

Make a cream sauce by blending butter 

and flour together. Add cream and 

seasoning. Cook ten minutes. Add 

cooked asparagus tips. Fold omelet over 

filling and serve. 

SWEDISH LAYER CAKE 

5 whites of eggs 

Yt teaspoonful cream of tartar 

1 cup sugar 

M cup cocoa 

cup flour 

"Yz teaspoonful vanilla 

Beat eggs until foamy, add cream of 

tartar, sugar and cocoa and beat until very 

stiff. Add vanilla, fold in flour and 

bake in 2 shallow buttered pans in moderate 

oven, 350° F. about 20 minutes. 

Put following filling between and on top. 

Melt Vz pound marshmallows over hot 

water. Boil 1 cup of sugar and % cup 

boiling water until it threads, pour slowly 

COOK BOOK ESKSBEa 

on marshmallows, add vanilla, beat until 

thick enough to spread. Sprinkle top 

with chopped pistachio nuts and candied 

cherries. Layers may be cut in 2 inch 

squares, frosted and served as small 

cakes. 

SWEDISH WAFERS 

1 egg 

1 pint milk 

cups flour 

1 teaspoonful powdered sugar 


Beat egg very slightly, add sugar, milk 

and flour alternately, beating all together 

until smooth. Put fancy iron wafer 

mould in small saucepan of deep hot fat; 

when well heated remove from fat, dip 

into batter, never allowing it to run over 

the top of mould. Dip the iron again 

into the deep hot fat and let fry until 

crisp and brown. Slip off. Wipe iron 

occasionally to remove extra fat. In removing 

wafer from fat, let drip well and 

drain on unglazed brown paper. Serve 

hot or cold. This makes about 60 wafers. 

Will keep a week or more. Sprinkle with 

powdered sugar or put filling of jam or 

fresh fruit between 2 of the rosettes and 

garnish with whipped cream or fill with 

creamed chicken or saladj or serve plain 

with any salad. 

Notice: To insure best results with 

recipes in this Cook Book, we recommend 

the use of McNess Spices, Flavoring Extracts, 

Cocoa and Baking Powder whereever 

these ingredients are called for. If 

you use other brands, larger quantities 

may be required to give satisfactory results. 

FOLLOW YOUR DOCTOR'S ADVICE 

Keep Free From Constipation 

Doctors will tell you that three-fourths of all sickness 

is due to constipation and that perfect health requires 

regularity of the bowels. 

To suit your particular needs there are six different 

McNess laxatives as follows: 

For Children 

We especially recommend 

McNess' Castoria, 

Sen-Lax and 

Chocolate Flavored 

Laxative. 

Sen-Lax 

Choc. Flavored Laxative 

Effervescent Alkalizer 

Castoria 

Herb Tablets 

Laxative Tea 

Each McNess Laxative is scientifically compounded 

to produce a natural bowel movement without griping or 

injuring the delicate linings of the intestines. All are 

pleasant tasting and do not provoke any nauseating 

effect

Of Milk and Cream Profits 

Flies Excite the Cow 

and Cause Her to 

Produce Less Milk 

The Contented Cow 

Gives Her Full Share 

of Milk and Cream 

Keep Your Cows Contented By Using 

McNeil 9 Stainless Stock Spray or Fly Chaser 

Here are the main reasons why McNess' Stainless Stock Spray 

and Fly Chaser are favorites with so many leading breeders: — 

(1) Will not mat or stain the 

hair. 

(2) Will not blister the skin. 

(3) Will not taint the milk. 

(4) Kills and repels flies and 

many other insects. 

2 Kinds-Boti Good 

At Prices That Will 

Please Your Pocketbook 

Get A Supply From 

Your McNess Dealer 

(5) Remains active a long time. 

(6) Economical — only a light 

spray required. 

(7) Prices are right. 

(8) Made under supervision of 

Expert Chemists and a 

Licensed Veterinarian.

GEFÜLLTER KOHL 

Zutaten: y2 Ib. Rindfleisch 

lb. Schweinefleisch 

3 oz. Speck 

Salz und Muskat 

1 oz. Fet 

1 kl. Zwiebel 

3 oz. Brotkrume 

Grünes 

Yt Tasse Wasser 

5 Esslöffel Milch 

Saltzwasser 

1 kleiner Kohlkopf 

1 V2 oz. Fett 

Zubereitung: Der Kohl wird entblättert, 

gewaschen und so lange in kochendes Salzwasser 

gegeben, bis er sich gut biegen 

lässt. Das vorbereitete Fleisch wird 

fein gewiegt oder durch die Maschine gelassen. 

Die Zwiebel wird in etwas Fett 

gut geschwitzt. Die Brotkrume wird etwas 

mitgeschwitzt, etwas Grünes beigefugt 

und mit dem Wasser abgelöscht. Nachdem 

sich ein Kloss gebildet hat, wird 

dieser auch durch die Maschine gegeben 

und samt den Gewürzen mit dem Fleische 

vermischt. Die Milch wird nach und 

nach tüchtig mit der Fleischmasse verarbeitet. 

In eine runde, tiefe Schüssel 

werden die grössern Kohlblätter, den 

Strunk nach oben, so eingeschichtet, wie 

sie am Kohlkopf angeordnet sind. Auf 

diese Blätter gibt man eine dünne Schicht 

Fleisch, dann wieder Kohlblätter und 

wieder Fleisch bis Fleischmasse und Kohlblätter 

aufgebraucht sind. Der Kohlkopf 

wird sorgfältig auf eine Platte oder einen 

Holzteller gestürzt und mit einer Schnur 

zusammengebunden. Man gibt in eine 

Pfanne einige Fettstückchen, legt den 

Kohlkopf ohne Wasser hinein und dampft 

das Gericht zugedeckt 1% Stunden. Die 

Sauce wird nachher mit etwas Kartoffelmehl 

oder gewohnlichem Mehl gebunden, 

abgeschmeckt und ueber den angerichteten 

Kohl gegossen. Der Kohlkopf kann 

auch mit einer weisser Buttersauce oder 

einer Tomatensauce Übergossen werden. 

KASEWÄHE 

Zutaten: 4 oz. Mehl 

\Yt oz. Butter 

1 y2 pt. Milch 

Salz 

2 Eier 

3 oz. Käse 

1 Portion Wähen oder Milchbrotteig 

Zubereitung: Die Butter wird zergehen 

gelassen; das Mehl wird darin goit durchgeschwitzt, 

mit der Milch abgelöscht, gesalzen 

und nach dem Aufquellen angerich- 

SWITZERLAND 

tet. Wenn die Masse erkaltet ist wird 

sie mit dem geriebenen Käse "und den 

Eiern gut verrührt, auf den vorbereiteten 

Kuchenboden verteilt und mit diesem 

gut durchgebacken. 

SCHWEIZER BEEFSTEAK 

Panieransatz: % Tasse Mehl, U Teelöffel 

Salz, Ys Teelöffel Pfeffer und (falls 

gewünscht) Zwiebel. 650 gr. bis 1 Kg. 

Beefsteak wird sauber abgerieben und 

mit Mehl, Salz und Pfeffer paniert. Der 

Panieransatz wird mit einem Fleischklopfer 

gut in das Fleisch eingeklopft. Dann 

wird das Fleisch umgedreht und auf der 

andern Seite in derselben Weise behandelt. 

Zerlassener Speck wird in eine Bratpfanne 

gegeben und das Fleisch darin auf 

beiden Seiten braun gebraten. Dann 

gibt man Tasse Wasser oder Fleischbrühe 

hinzu, deckt zu und bäckt eine 

Stunde im mässig heissen Ofen. Falls 

notwendig wird mehr Wasser während 

des Backens hinzugefügt. 

RIGIHÖPFLI 

2 Tassen Mehl 

3 Teelöffel Backpulver 

Y± Teelöffel Backsoda 

y2 Teelöffel Ingwer 

M Teelöffel Salz 

% Tasse geriebener Schweizer 

Käse 

1 Ei 

Yt, Tasse Milch 

Yt Tasse Sirup 

4 Esslöffel zerlassenes Fett 

Die trockenen Zutaten werden gut 

gemischt. Das Ei wird geschlagen und 

Milch und Sirup hineingerührt. Diese 

Mischung wird dann zu den trockenen 

Zutaten unter dauerndem Rühren hinzugegeben. 

Dann wird das zerlassene Fett 

und zuletzt der geriebene Schweizer Käse 

untergerührt. Gefettete kleine Backformen 

werden halb gefüllt und im mässig 

heissen Ofen bei ungefähr 190 Grad 

Celsius 15 bis 20 Minuten gebacken. Die 

obige Menge ergibt ungefähr 16 Hopf Ii. 

FALSCHE AUSTERN 

1 lb. frischer Rindermagen 

Pfeffer 

Salz 

fein geriebene Semmel 

1 geschlagenes Ei 

2 Esslöffel kaltes Wasser 

Der Rindernetzmagen wird gut gereinigt 

und eine Stunde langsam in Wasser 

gekocht. Der Magen wird dann mit Salz 

und Pfeffer bestreut und in längliche

Stücke von der Grösse einer Auster geschnitten. 

Die Stücke werden dann in 

fein geriebene Semmel getunkt, dann in 

das mit Wasser verlängerte geschlagene 

Ei und dann nochmals in Semmelmehl. 

Darauf wird in sehr heissem Fett braun 

gebacken. Man serviert mit einem Salatrand 

oder mit Zitronenscheiben oder 

Stücken und fein gehackter Petersilie. 

STUFFED CABBAGE 

Yt pound beef 

pound pork 

3 ounces bacon 

Salt and Nutmeg 

1 ounce lard 

1 small onion 

3 ounces bread crumbs 

Parsley 

Yt cup water 

5 tablespoonfuls milk 

1 small head cabbage 

1 Yi ounces lard 

Separate leaves of cabbage, wash and 

boil in salt water until tender. Saute 

diced onion until tender, add bread 

crumbs and parsley and steam for a 

short time, then add Ys cup water. After 

a ball has been formed pass through a 

meat chopper and mix thoroughly with 

spices and finely ground meat. Add milk 

gradually and work into dough thoroughly. 

Put cabbage leaves in a round, deep 

vessel, the stems looking upward, and arrange 

in similar order as a head of cabbage. 

On these leaves put a thin layer of 

meat, then cabbage leaves and meat 

again until they are both used up. Put 

the so arranged cabbage on a platter and 

tie with twine. Melt fat in frying pan 

and put in cabbage without adding water 

and steam under cover for 1 Yz hours: 

Prepare white sauce and pour over cabbage 

which has been arranged on a platter. 

The stuffed cabbage may also be 

served with a white butter sauce or tomato 

sauce. 

CHEESE PIE 

4 ounces flour 

1 Yt ounces butter 

1 /2 pints milk 

Salt 

Two eggs 

3 ounces Swiss cheese 

1 portion pie dough 

Melt butter, add flour and roast slightly, 

add milk and salt and bring to a boiling 

point. Let cook and add grated 

cheese, eggs and mix thoroughly. Spread 

over pie dough % to 1 inch thick and bake 

slowly and thoroughly., 

SWITZERLAND 

Wichtig: Mit den in diesem Kochbuch 

angegebenen Speisen erzielt man die 

besten Erfolge, wenn man nur McNess 

Gewürze, Extrakte, Kakao und Backpulver 

benutzt. Bei Verwendung anderer 

Marken müssen unter Umständen grössere 

Mengen benutzt werden um den 

richtigen Geschmack zu erzielen. 

SWISS STEAK 

Dressing: % cup flour, Yi teaspoonful 

salt, Y& teaspoonful pepper and onion (if 

desired). Wipe 1 and Y* to 2 pounds of 

round steak and sprinkle with flour, salt 

and pepper. Pound this into the meat 

with a meat hammer or potato masher. 

Turn the meat and do the same to the 

other side. Put bacon drippings in the 

bottom of a baking dish, then the meat, 

and brown both sides. Add Yi cup water 

or stock, cover and cook in a moderate 

oven for one hour. If necessary, add 

more water during the baking. 

RIGI-MUFFINS 

2 cups flour 


Yk teaspoonful soda 

Yt teaspoonful ginger 

Yt teaspoonful salt 

% cup grated Swiss cheese 

1 egg 

Yt cup milk 

Yt cup molasses 

4 tablespoonfuls melted shortening 

Sift together the dry ingredients. Beat 

the egg and add milk and molasses. Combine 

this mixture to the dry ingredients, 

stirring constantly. Add the melted 

shortening and last fold in grated Swiss 

cheese. Half filled greased muffin tins 

and bake in moderate oven, 375° F., from 

15 to 20 minutes. Makes about 16. 

TRIPE-OYSTERS 

1 pound fresh tripe 

Salt 

Fine bread or cracker crumbs 

Pepper 

1 egg beaten 

2 tablespoonfuls cold water 

Clean honeycomb tripe carefully and 

simmer it for one hour in water to cover. 

Cover, sprinkle with salt and pepper and 

cut it in oblongs to the size of an oyster. 

Dip in fine crumbs, then in beaten egg to 

which the water has been added, then in 

crumbs again. Fry in very hot lard until 

brown. Serve with a border of cold slaw, 

or slices or points of lemon with finely 

chopped parsley springled over them.

Oklahoma Champion Cake 

Baker Says:- 

"McNESS IS BEST!" 

To the left is pictured Mrs. Mayme J. Haines, 

Oklahoma's Cake Baking Champion, and a few of 

the scores of Prizes she has won. Mrs. Haines 

says:— 

"For years I searched in vain for a Vanilla 

Extract that would not bake out or freeze out. 

Finally I began using McNess Extracts, about six 

years ago, and my worries were over. Since then 

I do not even think of any other brand. 

"I specialize in making Angel Food Cakes, 

white and dark, and have won many Blue Ribbons 

at Community, County and State Fairs and 

special State Cake Shows. I won four First 

Prizes—consecutive years—and last year won 

Grand Champion with 39 cakes competing. 

"I give McNess Champion Flavoring Extract 

full credit for my success as I scored a perfect 35 

points on flavor each time. 

"All of the cookies and cakes in the picture 

won First Prizes at our County Fair. In preparing 

them I used McNess Champion Extracts, 

McNess Champion Cocoa and McNess Champion 

Baking Powder. I know from experience that 

McNess is best." (Not a "paid" testimonial)

CREAM OF CHICKEN SOUP 

An old chicken is much the best. Cut 

up into quarters, put into a soup kettle 

with a half pound of corned ham and an 

onion, add 4 quarts of cold water. Bring 

slowly to a gentle boil and keep this up 

until the liquid has diminished one-third 

and the meat drops from the bones; then 

add half a cup of rice. Season with salt, 

pepper, and chopped parsley. Cook slowly 

until the rice is tender, then the meat 

should be taken out. Now stir in two 

cups rich milk thickened with a little 

flour. 

The chicken could be fried in a spoonful 

of butter and a gravy made, reserving 

some of the white meat, chopping it 

and adding it to the soup. 

SOUPS 

POTATO SOUP 

Slice 4 or 5 potatoes into 2 quarts 

water, slice medium sized onion, cook 

until tender and add butter size of an egg. 

Dumplings: 1 cup sweet milk, 1 egg, little 

salt and baking powder, flour enough to 

make a stiff batter; drop from spoon into 

the potatoes, cook 15 minutes; keep covered 

until done. 

NOODLE SOUP 

A soup bone cut out of thigh, boil. 

For the noodles—three eggs, salt and 

flour to mix very thick so they can be 

rolled; roll very thin and dry. Roll and 

slice very thin. Cook ten minutes. 

BREADS-MUFFINS 

DATE BREAD 

4 cups flour 

3 small teaspoonfuls salt 

1 cup sugar 

1 pound dates or raisins 


2 cups milk 

1 cup nuts 

1 egg 

Sift dry ingredients, add chopped nuts 

and dates. Mix together the milk and 

well beaten egg and add to firgt mixture. 

Put in pans and let stand 1 hour. Be 

sure it is thoroughly done or it will be 

sticky. 

SUNDAY HOT BREAD 

% cup sugar 

1 egg 


% cup milk 

Pinch of salt 

1 Yi cups flour 


3 teaspoonfuls lemon extract 

Granulated sugar 

Cinnamon 

Cream butter and sugar, add egg mixed 

with milk and extract, then flour and 

baking powder. Spread in 2 large cake 

tins, sprinkle with mixture of sugar and 

cinnamon. Bake 20 or 25 minutes in 

quick oven. Serve preferably hot lor 

Sunday night supper. 

GINGER MUFFINS 

% cup butter 

1 cup sugar 

1 cup molasses 

3 eggs 

1 cup sour milk 

3 cups flour 

2 teaspoonfuls ginger 

1 2 teaspoonful salt 

2 teaspoonfuls soda 


Cream the butter and sugar and add 

the molasses, eggs and milk.. Mix dry 

ingredients and fold in. Bake in moderate 

oven. Serve hot. 

SOCIETY CORN MUFFINS 

1 ^ cups flour 

Y

MEATS-FISH- 

PORK CHOPS WITH DRESSING 

Make a dressing of stale bread crumbs, 

chopped onion, salt, pepper, sage and 

butter. Moisten with a little warm 

water. Put the pork chops in the roaster 

or dripping pan and put dressing on 

each piece. Put a little water in the 

pan and bake about one hour or until 

meat is tender. Beefsteak prepared this 

way is delicious. 

SAUSAGE WITH FRIED APPLES 

Fry country sausages formed into pats 

until thoroughly done. Remove from 

the pan and prepare a dozen slices of apple 

rings made by removing the core and 

peelings from sound apples. Dip into 

sausage fat, and fry until done. Place 

these rings around the sausages. Garnish 

with parsley or rings of red pepper 

and serve very hot. 

VEAL BIRDS 

Take veal steak and cook until tender, 

cut in pieces about 3 by 6 inches. Make 

a dressing as you would for chicken. 

Roll the meat around some dressing and 

fasten with toothpicks and fry slowly 

until very brown and juicy. They look 

like pieces of sausage and are delicious, 

especially good for luncheon in hot 

weather. 

FRIED OYSTERS 

Wash oysters and examine each one to 

see that there are no shells. Drain and 

then dip in beaten egg and cracker 

crumbs. Fry in just enough grease to 

keep them from burning. When brown 

they are ready to serve. Some people 

like a little lemon juice squeezed over 

them. 

SCALLOPED OYSTERS 

Scalloped corn, tomatoes and other 

dishes may be prepared in the same way. 

1 pint oysters 

4 tablespoonfuls oyster liquor 

2 tablespoonfuls milk or cream 

cup stale bread crumbs 

1 cup cracker crumbs 

cup melted butter 


Mix bread and cracker crumbs and butter. 

Put layer in bottom of shallow 

scallop pan; cover with oysters and 

sprinkle with salt and pepper and one 

half each of the cream and oyster liquor. 

Repeat and finish with a final layer of 

crumbs on top. Bake thirty minutes in 

hot oven* 

•VEGETABLES 

NEW SALMON LOAF 

1 can salmon 

1 can peas 

2 tablespoonfuls fat 


2 cups milk 


2 tablespoonfuls chopped green 

chili pepper 


y2 lemon 

y2 cup crumbs 

Break up salmon and remove skin and 

bones. Melt fat, add flour, salt, pepper 

and milk and bring to the boiling point, 

stirring constantly. Add fish, chili, pepper 

and peas and pour into a greased 

casserole. Squeeze the juice of the 

lemon over the top, cover with the 

crumbs and bake until brown. 

NEW HAMPSHIRE BAKED FISH 

Halibut, pike, pickerel or other large 

fish. Even a small pike is delicious, 

cooked this way. 

Arrange thin slices of fat salt pork on 

bottom of dripping pan. After scaling 

and cleaning fish, wipe dry, place over 

pork. Cover entire surface of fish with 

3 tablespoonfuls butter creamed with 3 

tablespoonfuls flour. Cover top with buttered 

cracker crumbs and lastly several 

thin slices of salt pork. Cover with buttered 

paper and bake 50 minutes in moderate 

oven. Remove paper and brown a 

few minutes before removing from oven. 

CORN FRITTERS 

1 pint grated sweet corn 

cup flour 

M cup butter 

1 egg 

Pinch of salt 

A little pepper 

% teaspoonful baking powder 

Fry in deep lard. 

GREEN TOMATOES 

Wash thoroughly as many green tomatoes 

as you want for a meal; slice, pepper 

and sprinkle flour over them. Fry 

until brown« 

SARATOGA CHIPS 

Wash and pare potatoes. Slice thin, 

using a vegetable slicer, into a bowl of 

cold water and let stand two hours. 

Change the water twice. Drain. Dry 

between towels. Fry in deep fat until 

light brown. Keep in motion with a 

skimmer. Drain on brown paper and 

sprinkle with salt.

Use 

McN e ss' 

Qhampion 

breakfast 

Qocoa 

Sveryone 

Jîkes Cocoa 

zAngel Food 

Here is an extra fine recipe for Chocolate Angel Food Cake. Follow 

the directions and you will be sure to have a light, delicious angel 

food cake that will melt in your mouth. Use level measurements 

and be sure to start baking in a cold oven, gradually heating until 

cake is done. 

1 cup flour (Swan's) 

11 Egg whites 

Ys tsp. salt 

RECIPE 

1 tsp. McNess Cream of 

Tartar 

1 Yz cups sugar 

1 tsp. McNess Vanilla 

1—Take out 3 tbls. flour and add 

in its place 3 tbls. Cocoa. 

2—Beat whites with the salt until 

light, add the Cream of Tartar 

and beat until stiff. 

3—Sift flour and sugar separately BBjMB^BMfi 

three times. 

4—Fold in sugar and then flour. Lastly add Vanilla. 

5—Pour into ungreased pan rinsed with cold water. 

6—Place in cold oven, increase heat gradually and bake 

one hour. 

7—Invert pan to cool. Do not remove cake until cold. 

To get the best results use F. W. McNess* Champion 

Breakfast Cocoa. It contains over 22% Cocoa Butter, 

is richer in food value and flavor than ordinary brands. 

For making Cocoa foods of every kind use McNess' 

Cocoa—it will give better results because it is the very 

finest quality Breakfast Cocoa made.

SALADS - PICKLES- PRESERVES 

PEA AND SALMON SALAD 

Mix fine one can of salmon taking out 

skin and bones. Drain one can of peas; 

making a dressing of one cup vinegar, 

one egg, one tablespoonful each of flour 

and butter. Mix well and season with 

salt and pepper. Cook dressing in a 

double boiler; if too thick, thin with milk. 

Cool and mix with other ingredients. 

Serve very cold on lettuce leaves. 

CELESTIAL SALAD 

1 cup marshmallows 

3=

PUFFED RICE BUTTER SCOTCH 

Mix together % cup water, heaping 

cup brown sugar, pinch of cream of tartar 

and tablespoonful vinegar in a kettle. 

Boil for ten minutes then stir in 2 tablespoonfuls 

butter and continue boiling until 

a little dropped in cold water hardens like 

glass. Flavor to taste. Lift from the 

fire and add 3 cups of puffed rice. Stir 

until all the grains are coated. Pour out 

GOOD ECONOMY LAYER CAKE 

1 ^ cups flour 

1 cup sugar 


2 eggs 

Milk 

5 tablespoonfuls melted butter 

Flavor to taste 

Put flour in mixing bowl, with sugar 

and baking powder. Break eggs into a 

measuring cup, fill with milk and add to 

the other ingredients. Add butter and 

beat. If baked in layers have a hot oven, 

if baked in cup cakes have slow oven. 

APPLE SAUCE CAKE 

1 ^ cups apple sauce 

1 cup sugar 

cup butter 

1 cup raisins 

teaspoonful cinnamon, cloves, 

nutmeg and salt 

cup citron 

cup dates 

1 cup nuts 

3 cups flour 

2 teaspoonfuls soda 

Use sweetened apple sauce. Add to 

creamed butter and sugar. Cut fruit and 

mix with 1 cup of flour. Mix other ingredients 

into remaining sifted flour. 

Mix altogether and bake slowly. Is esespecially 

good with old-fashioned walnuts. 

This cake will keep fresh for quite 

some time. 

CHECKER BOARD CAKE 

1 % cups sugar 


4 eggs 

% cup sweet milk 


1 teaspoonful vanilla 

3 cups flour 


cup cocoa 

Cream shortening and sugar together. 

Add eggs well beaten, then milk, vanilla, 

CAKES 

into a buttered pan and smooth to the desired 

thickness, let cool and cut or break. 

SALTED STUFFED DATES 

Remove stones and fry dates in butter, 

but do not burn. Stuff with chopped 

nuts, seasoned with salt and flavored with 

vanilla. Roll stuffed dates in confectioner's 

sugar and wrap each piece in paraffin 

paper; twist at the end. 

flour and baking powder, mixing well. 

Divide cake batter in half and add cocoa 

to one part. Put four rings around cake 

pans, alternating colors. Makes three 

layers. Cut crosswise. 

FUDGE CAKE 

2 cups sifted cake flour 


y2 teaspoonful soda 


y2 cup butter or other shortening 

1 cup sugar 

2 egg yolks, beaten until light 

y2 cup sifted Cocoa dissolved in 

y2 cup hot water 

% cup milk 


2 egg whites, stiffly beaten 

Sift flour once, measure, add baking 

powder, soda and salt and sift three times. 

Cream butter thoroughly, add sugar 

gradually and cream together until light 

and fluffy. Add egg yolks and cocoa, 

then flour and milk alternately, a small 

amount at a time. Beat after each addition 

until smooth. Add vanilla. Fold in 

egg whites. Bake in two greased 9 inch 

layer pans in moderate - oven for 30 

minutes. Put layers together with Fudge 

Frosting. Double recipe to make three 10 

inch layers. 

FUDGE FROSTING 

2 cups sugar 

H cup sifted Cocoa 

2 tablespoonfuls corn syrup 

% cup milk 



Cook sugar, cocoa, corn syrup and milk, 

stirring until sugar is dissolved. Then 

stir occasionally to prevent burning. Cook 

until syrup forms a very soft ball when 

tested in cold water. Remove from fire. 

Add butter and cool to luke warm. Add 

vanilla and beat until frosting is creamy 

and of right consistency to spread.

Besides manufacturing products of the highest quality it 

is possible to produce, the Furst-McNess Company is also 

anxious to be of further personal help to all McNess Customers 

and offers the following service free of charge. 

Free Medical Advice 

We wish to again extend an invitation to all McNess customers 

to take advantage of our Free Medical Advice Service. 

If you are in search of information regarding various diseases, 

sickness, diets, food, health, hygiene, etc., write our Physician 

and Surgeon who will answer you promptly. 

The Physician and Surgeon on the McNess Scientific Staff 

is widely known and thoroughly experienced. His advice is 

valuable and given absolutely free. 

Address your letter to Physician and Surgeon, Scientific 

Staff, Furst-McNess Co., Freeport, Illinois. 

Free Veterinary Advice 

The Furst-McNess Company's Veterinarian will give free 

Veterinary advice to all McNess customers who desire it. 

The McNess Veterinarian is a leading authority on Animal 

Husbandry, which includes the feeding, housing, general care, 

sanitation, disease prevention and treatment of all farm Live 

Stock and Poultry. 

It is important, when writing, that you clearly describe all 

conditions regarding the case for which you ask information 

so that our Veterinarian can give you the most helpful advice. 

Address your letter to the McNess Veterinarian, Scientific 

Staff, Furst-McNess Co., Freeport, 111. 

Free Brush Repair Service 

If you have a Brush or Duster and the handle comes off 

or is loose, ask your McNess Dealer to send it in to us with the 

handle and we will put it on free of charge. 

It makes no difference what concern made the brush or 

duster we will repair it just the same. Furthermore, we will 

guarantee when we have put the handle on that it will stay on. 

Our secret process fixes that. We will also repair McNess 

Mops free of charge, but not other brands. 

Ask your McNess Dealer about our Free Brush Repair 

Service, or write us. We want you to make use of this Free 

Service. Address your letter to the Brush Department, Furst- 

McNess Company, Freeport, Illinois.

OATMEAL COOKIES 

2 cups oatmeal 

1 cup brown sugar 

Yt cup white sugar 

1 cup flour 

Yt cup shortening 

M cup boiling water 


Y± teaspoonful salt 

Mix dry ingredients, add shortening and 

water. Roll very thin and cut. Bake in 

hot oven. 

GINGER CREAMS 

1 cup molasses 

1 M cups sugar 

1 tablespoonful soda 

1 cup shortening 

1 cup hot water or coffee 

1 teaspoonful each of ginger, cinnamon 

and cloves. Flour enough to make a very 

stiff batter (spoon should stand up alone 

in it.) Bake in rather hot oven. Cover 

with icing. 

DATE NUT BARS 

1 pound dates cut fine 

1 cup nutmeats 

3 eggs beaten separately 

1 cup sugar 

1 Yt cups flour 



Put in square pans and bake, cutting 

immediately. When cool put in bag of 

powdered sugar and shake. They are 

better than candy. 

ICE-BOX COOKIES 

1 cup butter 

2 cups brown sugar 

3 small eggs 

Yt teaspoonful soda 

Yt teaspoonful cream of tartar 

3 cups flour 

Nuts 

Mix and mold into a long roll on the 

molding board and let stand to stiffen. 

Preferably mix them at night and put 

them in the ice box until morning. Take 

out and slice in very thin slices and bake. 

They are delicious and will keep indefinitely. 

Fine to take on a trip. 

COOKIES 

SNICKERDOODLES 

1 cup light brown sugar 

1 egg 

Yt cup chopped raisins 

2 cups flour 


Yt cup milk 


Sugar and cinnamon 

Drop by spoonfuls and sprinkle with 

sugar and cinnamon. Nuts or cocoanut 

may be substituted for raisins. 

COCOA DROP COOKIES 

1 Yt cups sugar 

% cup (scant) melted lard or 

butter 

Yt cup cocoa 

1 egg 

% cup sour milk 

Yt teaspoonful soda 

teaspoonful cream of tarter 

1 cup nutmeats 

2 teaspoonfuls vanilla 

Pinch of salt (if lard is used) 

Cream sugar, salt, cocoa and lard, add 

egg and beat well, dissolve soda and 

cream of tartar in sour milk and add the 

nutmeats and vanilla. Add enough flour 

to make the right consistency to drop 

from teaspoon and retain shape. Bake 

in moderate oven. 

FILLED COOKIES 

1 cup sugar 

Yt cup shortening 

Yt cup sour milk 

2 Yt cups flour 

1 egg 

Pinch salt 

1 teaspoonful baking powder 

li teaspoonful soda 


Filling: 

1 cup raisins 

Yt cup sugar 

Yt cup nutmeats 

Yt cup water 

Salt 

1 tablespoonful flour 

Boil filling until smooth. Roll dough 

into cookies. Put a spoonful of filling 

on each cookie, put another cookie on 

top, pinch edges together and bake.

F. W. M cN ESS' COOK BOOK 

DESSERTS—PIES 

DATE PUDDING 

2 eggs or yolks of 4 

1 cup powdered sugar 

1 cup chopped nuts 

1 cup chopped dates 

Rind of 1 lemon 

2 scant tablespoonfuls flour 

Scant teaspoonful baking powder 

Beat eggs and sugar, add nuts, dates, 

flour, baking powder and flavor. Place 

in moderate oven about three quarters of 

an hour. Serve with whipped cream. 

Will serve 9 or 12 people and makes a 

fine company dessert. 

APPLE GRAHAM CRACKER PUDDING 

12 graham crackers 

8 apples 

2 cups milk 

34 teaspoonful cinnamon 

34 teaspoonful nutmeg 

Crumble 6 crackers in the bottom of 

a well greased baking dish. Cover with 4 

medium sized apples sliced fine. Sprinkle 

with cinnamon and nutmeg. Crumble 6 

more crackers on top and add four more 

apples and more seasoning. Pour 2 cups 

of milk over all. Bake about 30 minutes 

or until apples are done, then serve with 

whipped cream. 

PINEAPPLE SHERBET 

Yt box of Gelatin dissolved in 

warm water 

Juice of 3 lemons 

1 pints sugar 

1 pint can shredded pineapple 

1 pint water 

1 quart cream 

Freeze 

PEACH ICE • 

1 36 cups sugar 

1 quart canned peaches including 

liquid 

Juice and pulp of 1 orange 

Juice 2 lemons 

Water to make 2 quarts 

Freeze. When nearly done add beaten 

white of one egg. Makes 2 quarts. 

PINEAPPLE UPSIDE DOWN CAKE 

1 cup sugar 

3 eggs 

Yt cup water 

1 cup flour 

1 Y2 teaspoonfuls baking powder 

Pineapple slices to cover bottom 

of dish 


Place slices of pineapple as close together 

as possible in the bottom of the 

dish, cover with the brown sugar and then 

the batter. Bake in moderately slow 

oven, when still warm serve with whipped 

cream. Apricots or peaches may be 

substituted for pineapple if desired. 

Serves 12 people. 

OLD FAVORITE PUMPKIN PIE 

1 Yz cups pumpkin 


Yz teaspoonful cloves 

1 teaspoonful cinnamon 

Yz teaspoonful allspice 

34 teaspoonful ginger 

1 /2 cups rich scalded milk 

3 eggs 

Yz teaspoonful salt 

Partially bake 1 or 2 large or medium 

sized single pastry crusts in a hot oven, 

until they have barely started to brown, 

about 10 minutes at 500°. Meanwhile 

mix the pumpkin, either freshly stewed 

or canned, with the sugar and spices: 

Add the eggs slightly beaten and the hot 

scalded milk. Beat until smooth and turn 

into the partially baked shell or shells. 

Continue the baking in a slow oven about 

30 minutes or until the center of the filling 

is firm to the touch. 

To increase the quantity of filling 

so that it will make two pies of generous 

size and to further give a melting fluffiness, 

try separating the egg yolks from 

the whites. Add the stiffly beaten whites 

to the rest of the pumpkin mixture just 

before placing it in the crust. 

SOUR CREAM PIE 

1 cup sour cream 

Yz cup raisins 

1 cup sugar 

White of 1 egg 

Yolks of 3 eggs 

Yz teaspoonful cinnamon 

34 teaspoonful cloves 

Pinch of nutmeg 

Bake in an unbaked shell and cover 

with meringue. 

CALIFORNIA PEACH PIE 

Peel and halve enough peaches to fill 

crust; make a custard of 2 eggs, 1 pint 

milk and 1 cup sugar. Pour over peaches 

and sprinkle with cinnamon, place in oven 

and bake until custard thickens.

List of Products 

Please Check the Products You Need and Save 

Your Order For the McNess Dealer 

REMEDIES ^ Cream of Tartar • Toothpaste 

• Antiseptic Solution • butterscotch Dessert • Tooth Powder 

• Aromatic Compound • Chocolate Dessert • Ve -Vette Face Powder 

• Aspirin Tablets ^ Cocoanut Dessert • Vel-Vette Talcum Powder 

n Pntnnhor Riih • Lemon Dessert 

• Chocolate Laxative • Fruit Pectin-for making MISCELLANEOUS 

• Cough Drops, Jellies, Jam, etc. • Adhesive Tape 

Medicated ' D Crystal Cleanser 

• Cod Liver Oil Tablets NECTARS & Water Softener 

• Cold Tablets • Grape • Floor Wax 

• Corn Remedy • Lemon • Fly & Insect Killer 

• Cough Syrup, • Orange • Soap Granules 

Mentholated • Raspberry • Household Cement 

• Diuretic Pills • Wild Cherry • Nu-Life Furniture Polish 

• Alkalizer • Sewing Machine Oil 

• Halibut Liver Oil SPICES 

Capsules • Allspice STOCK REMEDIES 

• Headache Tablets • Cinnamon • Barb Wire Liniment 

• Krestol Salve • Cloves • ChickO Poultry Tablets 

• Laxative Herb Tablets • Pepper • Colic and Bloat Relief 

• Liniment • Red Pepper • Cattle Spray 

• Menthoform Mouth • Whole Leaf Sage • Fly Chaser 

Wash • Whole Mixed Spices • Dip and Disinfectant 

• Mentholated Ointment • Prepared Mustard • Astringent Powder 

• Milk of Magnesia • Ginger • Insect Powder 

Tablets • Mustard • Insect Powder Guns 

• Mustard Ointment • Nutmeg • Poultry Tonic 

• Pain Oil • Sen-Lax Q Paprika • Stock Tonic 

• S. & B. Compound 

• Beef, Iron, Wine, Malt TOILET ARTICLES BRUSHES 

n vInorCInhalant D ReJois Perfume • Bath Brush 

n Vnnnrnlp • ReJois Cleansing Cream • Split Duster 

M Vegetable Laxative D ReJois Face Powder D Br00m ' Barn 

U Vegetable Laxative Q ReJoig Lipstick n Br00m, House 

n Worm Fxneller D ReJois Rou S e • Pastry Brush 

H vi?oL ABT?r • ReJois Talcum Powder Wet Mop 

U vitamin a-v-u-k, n ReJois Toilet Water D WaR Brugh 

n Nând Throat Drons D ReJois Vanishing Cream • Clothes Brush 

• Nose and Ihroat Drops n Roge Pomade n Dental plate Brush 

CHAMPION EXTRACTS • After Shave Lotion • Dish Washer Mop 

• Almond • B a n a n a • Alm°nd Cream • Dustless Mop 

• Black Walnut • Cold Cream • Extra 54 m. Handle 

• Cassia—Cinnamon • Foot Ease • Extra Extension Handle 

• Lemon • Maple • Dreg s • Hair Brush, Black 

• Orange • Pineapple • Hair Tonic • Manicure Brush 

• Imitation Vanilla • Lemon Lotion • Milk Bottle Brush« 

• Mixed Fruit Flavor • Perfume, Gardenia • Milk Can or Bowl Brush 

• Red Cake Color • Perfume, Lily of the • Percolator Brush 

• Strawberry Valley • Separator Brush 

• Vanilla • Perfume, White Rose • Shaving Brush 

• Shampoo, Cocoanut Oil • Small Bottle Brush 

FOOD PRODUCTS • Shaving Cream & Soap • Tooth Brush 

• Baking Powder • Razor Blades • Window Brush 

• Breakfast Cocoa • Toilet Soaps • Window Dryer 

• Choc. Malted Milk • Baby Talcum Powder • Vegetable Brush

Furst-McNess Company's Famous Sunlight Laboratory 

Freeport, Illinois, U. S. A. 

WHERE SUNSHINE AND CLEANLINESS ABOUND — THE FINEST LABORATORY OF ITS 

KIND IN THE WORLD

For better Bakings, use 

McNess' Champion Flavoring 

Extracts, Baking 

Powder and Cocoa. Good 

cooks everywhere agree 

with Mrs. Edith Moore, 

the Champion Cake Baker, 

who says, "McNess* are 

best, regardless of price."

msuspcsbs_fwmc_furst..

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?