Ward's cook book.

Date:
[1916?]
Catalogue details

Licence: Public Domain Mark

Credit: Ward's cook book. Source: Wellcome Collection.

    10/28 page 8
    MEAT SOUFFLE Make a cream sauce of two tablespoons of butter. When melted add three tablespoonfuls of flour. Add: 1 cup of chopped meat 2 eggs beaten separately Season with Ward's Pure Ground Pepper and salt, a bit of onion or chopped celery. Bake one-half hour. MOCK MINCE MEAT 1 peck apples 2 tablespoons Ward's Pure Ground . 1 peck green tomatoes Cloves 2 pounds sugar 2 tablespoons Ward's Pure Ground 2 cups vinegar Cinnamon 2 cups New Orleans molasses 1 tablespoon salt 1 pound currants 1 grated nutmeg 1 pound raisins 114 cups butter (can use part fat) Chop tomatoes or put them thru coarse meat grinder. Turn boiling water over them and let simmer. Pour off water and turn boiling water over tomatoes the second time. Simmer'a few minutes and drain well thru colander. Put all ingredients together. and cook two hours. Also chop apples small as tomatoes. SANDWICH FILLING One cup of chow dhow mixed with %4 cake of ite ribbon cheese. . and 2 tablespoons of salad dressing.
    digitised image 1
    digitised image 2
    digitised image 3