Mrs. Wilson's Cook Book Part 16

Cream and then add

One-half cup of cocoa, One-half cup of milk, Two teaspoons of baking powder, Four cupfuls of flour, One teaspoon of cinnamon.

Work to a dough and then roll, cut and bake in a moderate oven for eight minutes. Cool and cover with a damp cloth for three minutes.

Store in an air-tight container.

BLACK NUT CAKE

One cup of brown sugar, Five tablespoons of shortening.

Cream well and then add

One-half cup of cocoa, Two cups of sifted flour, Four level teaspoons baking powder, One well-beaten egg, One cup of milk, One teaspoon of cinnamon, One teaspoon vanilla, One cup of finely chopped nuts.

Peanuts or any other variety selected will do. Beat to mix and then pour into well-greased and floured loaf-shaped pans. Bake for thirty-five minutes in a moderate oven. Ice with water icing. This cake is delicious.

ANIMAL COOKIES

One cupful of brown sugar, One and one-half cupfuls of flour, One-quarter teaspoonful of baking soda, Two teaspoonfuls of baking powder, One teaspoonful of ginger, Two teaspoonfuls of cinnamon, One-half teaspoon of nutmeg.

Mix thoroughly by sifting and then rub into the mixture seven tablespoons of shortening. Mix to dough with

One well-beaten egg, Six tablespoons of coffee.

Knead dough well and then roll out one-quarter inch on slightly floured pastry board. Cut with animal cutters and then bake on a baking sheet in a moderate oven for ten minutes. Cool and then wash with a mixture of syrup and water and roll in confectioner's sugar.

NOTE.--The dough must be fairly soft. If necessary, add more coffee.

Syrup Wash:

Three tablespoons syrup, One tablespoon boiling water.

Mix and use.

CHOCOLATE FILLING FOR CAKES MADE FROM COCOA

Place in a saucepan

One cup of water, One cup of syrup, One-half cup of cocoa, Six tablespoons of cornstarch, One teaspoon of cinnamon.

Stir until the starch is dissolved and then bring to a boil. Cook slowly for six minutes and then add one teaspoon of vanilla. Cool and use for chocolate filling between cakes, in eclairs or cream puffs, or for chocolate pie.

VEGETABLES

BAKED GREEN PEPPERS

Allow one large pepper for each person. Cut a slice from the top and remove the seeds and then place in cold water until needed. Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening. Place in a bowl and then add

Two ounces of bacon, diced and cooked to a light brown, One and one-half cups of fine bread crumbs, Two teaspoons of salt, One teaspoon paprika, One-half teaspoon thyme, Three-quarters cup of milk, One well-beaten egg.

Mix and then fill into six large peppers. Place in a greased baking pan and add one-half cup of water. Bake for forty minutes in a moderate oven. Five minutes before removing from the oven place a strip of bacon over each pepper. When nicely browned, serve.

EGG PLANT CROQUETTES

Pare the egg plant and then cut in slices and cover with boiling water. Cook until tender and then drain well. Place in a bowl and add

One medium-sized onion grated, Two green peppers chopped fine, One well-beaten egg, One-half cup of fine crumbs, Two teaspoons of salt, One teaspoon of paprika.

Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs. Fry in hot fat, serve with cream sauce.

BRAISED CELERY

Sc.r.a.pe and thoroughly clean the coa.r.s.e outside branches of celery, cut into inch pieces and then parboil gently for fifteen minutes. Drain.

Now place two tablespoons of b.u.t.ter in a saucepan and add one and one-half cupfuls of the prepared celery. Cover closely and cook until tender, shaking occasionally to prevent sticking to the pan. Season, and when ready to serve cover with espaniole or brown sauce made from stock.

To make sauce: Place two tablespoonfuls of fat in an iron frying pan and add four tablespoonfuls of flour; work to a roux, browning well.

Now add one and a half cupfuls of stock and bring to a boil. Cook for five minutes and then strain and return to the saucepan and season.

Use a bouillon cube to make the stock if none of the regular stock is on hand.

BAKED BABY LIMA BEANS

These tiny limas are most delicious when baked like the ordinary navy bean. Wash one-half pound of beans well and then look over carefully and discard all bruised or damaged ones. Soak overnight in cold water.

In the morning wash again and then place in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and let the cold water run on them, then place in a saucepan and cover with boiling water and cook for twenty minutes. Turn into a baking dish and add

One cup of stewed tomatoes, One onion, minced fine, One green pepper, minced fine, One teaspoon of salt, One tablespoon of paprika, One-half cup of salad oil, Four tablespoons of syrup.

Add sufficient water to cover beans one inch deep. Mix well and bake for two hours in a slow oven.

STRING BEANS, ITALIAN STYLE

Soak one cupful of dried string beans and then cook until tender or use 1 quart of green snap beans.

Then add

Two onions minced fine, One green or red pepper minced fine.

When tender drain well and season with