LUTHERAN COOK BOOK
Compiled by the
HOLY CROSS EVANGELICAL LUTHERAN
LADIES AID SOCIETY
FARNHAM, NEW YORK
Copyright 1955
Compiled by the
HOLY CROSS EVANGELICAL LUTHERAN
LADIES AID SOCIETY
FARNHAM, NEW YORK
Copyright 1955
OFFICERS
PRESIDENT . . . . . Mrs. Lucy Nordblum
VICE PRESIDENT . . . . . Mrs. Dorothy Nordblum
SECRETARY . . . . . Mrs. Gladys Smith
TREASURER . . . . . Mrs. Verna Ditcher
PRESIDENT . . . . . Mrs. Lucy Nordblum
VICE PRESIDENT . . . . . Mrs. Dorothy Nordblum
SECRETARY . . . . . Mrs. Gladys Smith
TREASURER . . . . . Mrs. Verna Ditcher
This book contains many recipes and helpful hints. Enjoy!
To view the recipes, click on the file.
Cookbook 1 - Hors D'Oeuvres, Pickles, Relishes
Cookbook 2 - Soups, Salads, Vegetables
Cookbook 3 - Meat, Fish, Poultry
Cookbook 4 - Bread, Rolls, Pastry
Cookbook 5 - Cakes, Cookies
Cookbook 6 - Dessert
Cookbook 7 - Beverages and Miscellaneous
Cookbook 8 - Candy, Jelly, Preserves
To view the recipes, click on the file.
Cookbook 1 - Hors D'Oeuvres, Pickles, Relishes
Cookbook 2 - Soups, Salads, Vegetables
Cookbook 3 - Meat, Fish, Poultry
Cookbook 4 - Bread, Rolls, Pastry
Cookbook 5 - Cakes, Cookies
Cookbook 6 - Dessert
Cookbook 7 - Beverages and Miscellaneous
Cookbook 8 - Candy, Jelly, Preserves
cookbook_1_hors_doeuvres.docx | |
File Size: | 64 kb |
File Type: | docx |
cookbook_2_soups.docx | |
File Size: | 37 kb |
File Type: | docx |
cookbook_3_meat.docx | |
File Size: | 42 kb |
File Type: | docx |
cookbook_4_bread.docx | |
File Size: | 55 kb |
File Type: | docx |
cookbook_5_cakes.docx | |
File Size: | 70 kb |
File Type: | docx |
cookbook_6_desserts.docx | |
File Size: | 39 kb |
File Type: | docx |
cookbook_7_beverages.docx | |
File Size: | 31 kb |
File Type: | docx |
cookbook_8_candy.docx | |
File Size: | 32 kb |
File Type: | docx |
FOIn theOHELPFUL HINTS
BEAUTY HINTS by Julian
Tips For The Stout Woman
1. Avoid dainty and spindly chairs and furniture which serve to accentuate your bigness.
2. Hats with wide and slanting brims are usually best.
3. Wear gloves that match the sleeves in color.
4. Avoid shoes with heels too high and slender and dark colored shoes are usually better than light ones.
5. Use fine textured stockings as dark as the current fashion allows.
6. Use a medium size handbag preferably square or rectangular. Too small a bag emphasizes your stoutness and too large a bag may look too bulky
7. If you carry an umbrella, use a long slender one.
8. Always select dresses with long straight lines which make you appear slender. Wear skirts and dresses as long as the fashion will allow.
Tips For The Tall Woman
1. Never make the mistake of trying to walk or stand in a slouched or bent over position in an effort to minimize your height.
2. Always wear your hair as flat as it can be made on top.
3. Wear hats with shallow crowns and large droopy brims. Hat trimming should be horizontal.
4. Gloves should be of a different color than the sleeves and the same applies to hosiery.
5. Wear low heels except with formal clothes.
6. Handbags should be large and of a contrasting color.
7. Long haired furs are very suitable.
8. Avoid plain straight dresses. Contrasting bands in blouse and skirt are good. If the dress is all of one color set off with a broad belt of a contrasting color.
Removal Of Freckles
In the first place there will be less need to remove freckles if care is taken to keep the face well shaded when in the sun. A harmless and effective bleach for freckles is to cover them with lemon juice or buttermilk each evening just before retiring after the face has been carefully washed and dried. Another effective lotion may be made by mixing equal portions of lemon juice and peroxide. These should be left on overnight. If the freckles are very heavy and your skin is not unusually sensitive the following preparation may be used morning and evening after washing and drying the skin: 4 oz. distilled water, 1 oz. lavender water and 3-8 dram muriate of ammonia.
Removal Of Blackheads And Whiteheads
These two skin conditions originate in the same way and the same general treatment applies to both. Blackheads and whiteheads are caused by clogged pores and the dirt and grime which have accumulated therein. A good treatment for correction of this condition is to wash face and hands thoroughly with warm water and a good soap to lessen risk of infection. Then cover the infected area with warm oil. The blackheads may then be squeezed out with tissue or soft sterile cloth covering the finger tips. Puncture the whiteheads with a sterilized needle and squeeze out the contents with covered fingertips. After this treatment wash the face again and wipe with an alcoholic lotion and then apply a good antiseptic ointment which should be left on overnight.
Nails
The first rule in care of nails is gentleness. Never push cuticle back roughly or trim it too close. A good rule to follow on cutting cuticle is do not cut unless it is ragged.
In filing nails be sure you do not file too far down in corners. This helps to prevent breakage and hangnails.
If you have trouble with polish staying on, check on your next manicure for these points:
1. The nail must be clean and dry before applying polish
2. Always apply polish when you have time for it to dry thoroughly.
A good treatment for rough cuticle and brittle nails is soaking them in hot olive oil for 10 to 15 minutes.
Hair
Beauty of hair is in the gloss or aliveness of its look. Dull, lifeless hair is never beautiful. Thorough and frequent shampoos and daily brushing are a must. Neither of these will harm your permanent wave or set. For light hair a lemon or vinegar rinse will have slight bleaching action. Hair that mats or tangles badly or hair with dry harsh feel will be aided by a cream rinse after washing.
SPOT AND STAIN REMOVAL
Blood
Fresh blood stains are set by hot water. To remove from washable material soak in cold water for 30 minutes then launder. If traces still remain use chlorine bleach. On old stains use iodide of potassium diluted in four times its own weight. On non-washable materials sponge with cold water or a mild solution of soap.
Ink
On washable materials the article may be dipped in melted tallow and when stain has been absorbed the tallow may be removed in boiling soap suds.
Lipstick
On washable materials launder in hot soapy water and remove any stain remaining with a chlorine bleach. On non-washable materials apply carbon tetrachloride with a saturated cloth and press a blotter on the stain. Repeat this process til the stain disappears.
Mercurochrome
Launder washable materials in hot soapy water and remove any remaining stain with a chlorine bleach. Mercurochrome is very difficult to remove from non-washable materials. Take it to your cleaner and tell him what the stain is.
Grass
Rub spot on washable materials with heavy soap suds and remove any remaining stain with chlorine or hydrogen peroxide bleach. Sponge grass stain on non-washable material with wood alcohol.
Chewing Gum
On all fabrics moisten with carbon tetrachloride and scrape off with a dull knife.
Fruit
Stretch washable material over a bowl and pour boiling water through the stain. Use chlorine bleach if necessary. On non-washable materials use an equal mixture of ammonia and alcohol to loosen then brush with alcohol till stain is removed.
HOUSEHOLD HINTS
* Coffee cream may be whipped by adding one teaspoon of gelatin which has been melted and allowed to cool almost to the setting stage.
* If foods boil over in stove or oven, cover with salt to prevent smoking and excessive odor.
* Brown sugar will not become lumpy if stored in a glass jar with a piece of blotting paper fitted to the inside of the lid.
* Hat veils may be ironed by placing between sheets of waxed paper.
* To prevent marshmallows from sticking to the knife when cutting first dip the knife into boiling water.
* Ice trays will not stick in the refrigerator if first set on a piece of waxed paper in the freezing compartment.
* An apple cut in half and placed in the cake box will keep the cake fresh several days longer.
* When driving a nail into plaster first rub it on a cake of soap.
* Stopped up sinks may sometimes be unstopped by covering the opening with baking soda and then pouring vinegar over the soda.
* Spots may be cleaned from hats by rubbing corn starch into them and then brushing gently.
* To keep small rugs from slipping on polished floors, sew old fruit jar rings to each corner underneath.
TEMPERATURE TEST FOR CANDY MAKING
These are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer in order to record degrees, the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes:
TYPE OF CANDY DEGREES COLD WATER
Fondant, Fudge 234 – 238 Soft Ball
Divinity, Caramels 245 – 248 Firm Ball
Taffy 265 – 270 Hard Ball
Butter Scotch 275 – 280 Light Crack
Peanut Brittle 285 – 290 Hard Crack
Caramelized Sugar 310 – 321 Caramelized
In using the cold water test use a fresh cupful of cold water for each test. When testing remove the candy from the fire and pour about 1/2 tsp of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the SOFT BALL TEST the candy will roll into a soft ball which quickly loses its shape when removed from the water.
In the FIRM BALL TEST the candy will roll into a firm but not hard ball. It will flatten out a few minutes after being removed from water
In the HARD BALL TEST the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
In the LIGHT CRACK TEST the candy will form brittle threads which will soften on removal from the water.
In the HARD CRACK TEST the candy will form brittle threads in the water which will remain brittle after being removed from the water.
In the CARAMELIZING the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.
FOOD QUANTITIES FOR SERVING 25, 50 AND 100 PERSONS AT PICNIC
FOOD 25 SERVINGS 50 SERVINGS 100 SERVINGS
SANDWICHES
Bread 50 slices or 3 1lb loaves 100 slices or 6 1lb loaves 200 slices or 12 1lb loaves
Butter ½ pound ¾ to 1 pound 1 ½ pounds
Mayonnaise 1 cup 2 to 3 cups 4 to 6 cups
Mixed filling (meat, eggs, fish) 1 ½ quarts 2 ½ to 3 quarts 5 to 6 quarts
Mixed filling (sweet fruit) 1 quart 1 ¾ to 2 quarts 2 ½ to 4 quarts
Lettuce 1 ½ heads 2 ½ to 3 heads 5 to 6 heads
MEAT, POULTRY OR FISH
Wieners 6 ½ pounds 13 pounds 25 pounds
Hamburgers 9 pounds 18 pounds 35 pounds
Ham (bone in) 14 pounds 28 pounds 55 pounds
Turkey or chicken 13 pounds 25 to 35 pounds 50 to 75 pounds
Fish, large whole (round) 13 pounds 25 pounds 50 pounds
Fish, fillets or steaks 7 ½ pounds 15 pounds 30 pounds
SALADS, CASSEROLES
Potato salad 4 ¼ quarts 2 ¼ gallons 4 ½ gallons
Scalloped potato 4 ½ quarts or 1 12x12 pan 8 ½ quarts 2 ½ quarts
Spaghetti 1 ¼ gallons 2 ½ gallons 6 gallons
Baked Beans ¾ gallons 1 ¼ gallons 2 ½ gallons
Jello Salad ¾ gallons 1 ¼ gallons 2 ½ gallons
ICE CREAM
Brick 3 ¼ quarts 6 ½ quarts 12 ½ quarts
Bulk 2 ¼ quarts 4 ½ quarts or 1 ¼ gallons 2 ½ gallons
BEVERAGES
Coffee 1/2 lb & 1 ½ gal water 1lb & 3 gallons water 2lb & 6 gallons water
Tea 1/12 lb & 1 ½ gallons water 1/6lb & 3 gallons water 1/3lb & 6 gallons water
Lemonade 10-15 lemons, 1 ½ gallons water 20-30 lemons, 3 gallons water 40-60 lemons, 6 gallons water
DESSERTS
Watermelon 37 ½ pounds 75 pounds 150 pounds
Cake 1 10x12 sheet cake 1 12x20 sheet cake 2 12x20 sheet cake or 1 1/2 10" layer cakes or 3 10" layer cakes or 6 10’’ layer cakes
Whipping cream ¾ pint 1 ½ to 2 pints 3 pints
BEAUTY HINTS by Julian
Tips For The Stout Woman
1. Avoid dainty and spindly chairs and furniture which serve to accentuate your bigness.
2. Hats with wide and slanting brims are usually best.
3. Wear gloves that match the sleeves in color.
4. Avoid shoes with heels too high and slender and dark colored shoes are usually better than light ones.
5. Use fine textured stockings as dark as the current fashion allows.
6. Use a medium size handbag preferably square or rectangular. Too small a bag emphasizes your stoutness and too large a bag may look too bulky
7. If you carry an umbrella, use a long slender one.
8. Always select dresses with long straight lines which make you appear slender. Wear skirts and dresses as long as the fashion will allow.
Tips For The Tall Woman
1. Never make the mistake of trying to walk or stand in a slouched or bent over position in an effort to minimize your height.
2. Always wear your hair as flat as it can be made on top.
3. Wear hats with shallow crowns and large droopy brims. Hat trimming should be horizontal.
4. Gloves should be of a different color than the sleeves and the same applies to hosiery.
5. Wear low heels except with formal clothes.
6. Handbags should be large and of a contrasting color.
7. Long haired furs are very suitable.
8. Avoid plain straight dresses. Contrasting bands in blouse and skirt are good. If the dress is all of one color set off with a broad belt of a contrasting color.
Removal Of Freckles
In the first place there will be less need to remove freckles if care is taken to keep the face well shaded when in the sun. A harmless and effective bleach for freckles is to cover them with lemon juice or buttermilk each evening just before retiring after the face has been carefully washed and dried. Another effective lotion may be made by mixing equal portions of lemon juice and peroxide. These should be left on overnight. If the freckles are very heavy and your skin is not unusually sensitive the following preparation may be used morning and evening after washing and drying the skin: 4 oz. distilled water, 1 oz. lavender water and 3-8 dram muriate of ammonia.
Removal Of Blackheads And Whiteheads
These two skin conditions originate in the same way and the same general treatment applies to both. Blackheads and whiteheads are caused by clogged pores and the dirt and grime which have accumulated therein. A good treatment for correction of this condition is to wash face and hands thoroughly with warm water and a good soap to lessen risk of infection. Then cover the infected area with warm oil. The blackheads may then be squeezed out with tissue or soft sterile cloth covering the finger tips. Puncture the whiteheads with a sterilized needle and squeeze out the contents with covered fingertips. After this treatment wash the face again and wipe with an alcoholic lotion and then apply a good antiseptic ointment which should be left on overnight.
Nails
The first rule in care of nails is gentleness. Never push cuticle back roughly or trim it too close. A good rule to follow on cutting cuticle is do not cut unless it is ragged.
In filing nails be sure you do not file too far down in corners. This helps to prevent breakage and hangnails.
If you have trouble with polish staying on, check on your next manicure for these points:
1. The nail must be clean and dry before applying polish
2. Always apply polish when you have time for it to dry thoroughly.
A good treatment for rough cuticle and brittle nails is soaking them in hot olive oil for 10 to 15 minutes.
Hair
Beauty of hair is in the gloss or aliveness of its look. Dull, lifeless hair is never beautiful. Thorough and frequent shampoos and daily brushing are a must. Neither of these will harm your permanent wave or set. For light hair a lemon or vinegar rinse will have slight bleaching action. Hair that mats or tangles badly or hair with dry harsh feel will be aided by a cream rinse after washing.
SPOT AND STAIN REMOVAL
Blood
Fresh blood stains are set by hot water. To remove from washable material soak in cold water for 30 minutes then launder. If traces still remain use chlorine bleach. On old stains use iodide of potassium diluted in four times its own weight. On non-washable materials sponge with cold water or a mild solution of soap.
Ink
On washable materials the article may be dipped in melted tallow and when stain has been absorbed the tallow may be removed in boiling soap suds.
Lipstick
On washable materials launder in hot soapy water and remove any stain remaining with a chlorine bleach. On non-washable materials apply carbon tetrachloride with a saturated cloth and press a blotter on the stain. Repeat this process til the stain disappears.
Mercurochrome
Launder washable materials in hot soapy water and remove any remaining stain with a chlorine bleach. Mercurochrome is very difficult to remove from non-washable materials. Take it to your cleaner and tell him what the stain is.
Grass
Rub spot on washable materials with heavy soap suds and remove any remaining stain with chlorine or hydrogen peroxide bleach. Sponge grass stain on non-washable material with wood alcohol.
Chewing Gum
On all fabrics moisten with carbon tetrachloride and scrape off with a dull knife.
Fruit
Stretch washable material over a bowl and pour boiling water through the stain. Use chlorine bleach if necessary. On non-washable materials use an equal mixture of ammonia and alcohol to loosen then brush with alcohol till stain is removed.
HOUSEHOLD HINTS
* Coffee cream may be whipped by adding one teaspoon of gelatin which has been melted and allowed to cool almost to the setting stage.
* If foods boil over in stove or oven, cover with salt to prevent smoking and excessive odor.
* Brown sugar will not become lumpy if stored in a glass jar with a piece of blotting paper fitted to the inside of the lid.
* Hat veils may be ironed by placing between sheets of waxed paper.
* To prevent marshmallows from sticking to the knife when cutting first dip the knife into boiling water.
* Ice trays will not stick in the refrigerator if first set on a piece of waxed paper in the freezing compartment.
* An apple cut in half and placed in the cake box will keep the cake fresh several days longer.
* When driving a nail into plaster first rub it on a cake of soap.
* Stopped up sinks may sometimes be unstopped by covering the opening with baking soda and then pouring vinegar over the soda.
* Spots may be cleaned from hats by rubbing corn starch into them and then brushing gently.
* To keep small rugs from slipping on polished floors, sew old fruit jar rings to each corner underneath.
TEMPERATURE TEST FOR CANDY MAKING
These are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer in order to record degrees, the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes:
TYPE OF CANDY DEGREES COLD WATER
Fondant, Fudge 234 – 238 Soft Ball
Divinity, Caramels 245 – 248 Firm Ball
Taffy 265 – 270 Hard Ball
Butter Scotch 275 – 280 Light Crack
Peanut Brittle 285 – 290 Hard Crack
Caramelized Sugar 310 – 321 Caramelized
In using the cold water test use a fresh cupful of cold water for each test. When testing remove the candy from the fire and pour about 1/2 tsp of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the SOFT BALL TEST the candy will roll into a soft ball which quickly loses its shape when removed from the water.
In the FIRM BALL TEST the candy will roll into a firm but not hard ball. It will flatten out a few minutes after being removed from water
In the HARD BALL TEST the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
In the LIGHT CRACK TEST the candy will form brittle threads which will soften on removal from the water.
In the HARD CRACK TEST the candy will form brittle threads in the water which will remain brittle after being removed from the water.
In the CARAMELIZING the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.
FOOD QUANTITIES FOR SERVING 25, 50 AND 100 PERSONS AT PICNIC
FOOD 25 SERVINGS 50 SERVINGS 100 SERVINGS
SANDWICHES
Bread 50 slices or 3 1lb loaves 100 slices or 6 1lb loaves 200 slices or 12 1lb loaves
Butter ½ pound ¾ to 1 pound 1 ½ pounds
Mayonnaise 1 cup 2 to 3 cups 4 to 6 cups
Mixed filling (meat, eggs, fish) 1 ½ quarts 2 ½ to 3 quarts 5 to 6 quarts
Mixed filling (sweet fruit) 1 quart 1 ¾ to 2 quarts 2 ½ to 4 quarts
Lettuce 1 ½ heads 2 ½ to 3 heads 5 to 6 heads
MEAT, POULTRY OR FISH
Wieners 6 ½ pounds 13 pounds 25 pounds
Hamburgers 9 pounds 18 pounds 35 pounds
Ham (bone in) 14 pounds 28 pounds 55 pounds
Turkey or chicken 13 pounds 25 to 35 pounds 50 to 75 pounds
Fish, large whole (round) 13 pounds 25 pounds 50 pounds
Fish, fillets or steaks 7 ½ pounds 15 pounds 30 pounds
SALADS, CASSEROLES
Potato salad 4 ¼ quarts 2 ¼ gallons 4 ½ gallons
Scalloped potato 4 ½ quarts or 1 12x12 pan 8 ½ quarts 2 ½ quarts
Spaghetti 1 ¼ gallons 2 ½ gallons 6 gallons
Baked Beans ¾ gallons 1 ¼ gallons 2 ½ gallons
Jello Salad ¾ gallons 1 ¼ gallons 2 ½ gallons
ICE CREAM
Brick 3 ¼ quarts 6 ½ quarts 12 ½ quarts
Bulk 2 ¼ quarts 4 ½ quarts or 1 ¼ gallons 2 ½ gallons
BEVERAGES
Coffee 1/2 lb & 1 ½ gal water 1lb & 3 gallons water 2lb & 6 gallons water
Tea 1/12 lb & 1 ½ gallons water 1/6lb & 3 gallons water 1/3lb & 6 gallons water
Lemonade 10-15 lemons, 1 ½ gallons water 20-30 lemons, 3 gallons water 40-60 lemons, 6 gallons water
DESSERTS
Watermelon 37 ½ pounds 75 pounds 150 pounds
Cake 1 10x12 sheet cake 1 12x20 sheet cake 2 12x20 sheet cake or 1 1/2 10" layer cakes or 3 10" layer cakes or 6 10’’ layer cakes
Whipping cream ¾ pint 1 ½ to 2 pints 3 pints