He that feasts his body with banquets and delicate fare, and starves his soul for want of spiritual food, is like him that feasts his slave and starves his wife.THE PILGRIM COOK BOOKContains nearly 700 carefully tested recipesin the following catagories:SOUPSFISHMEATSONE PIECE LUNCHEONSVEGETABLESSALADSPUDDINGS and DESERTSGELATINE DESSERTSPIESCHEESE and EGGSDUMPLINGS and NOODLESFRITTERS, DOUGHNUTS, PANCAKESBAKING POWDER BREADS and COFFEE-CAKESYEAST BREADSCOOKIESNUT COOKIESSMALL CAKESICINGS and FILLINGSCAKECHOCOLATE CAKESTORTENICE CREAM and BEVERAGESJAMSCANNED FRUITS and VEGETABLESCATSUPS, PICKLES, ETC.CANDIESMISCELLANEOUSAn excerpt from the beginning of the book:SoupsCream of Green Bean Soup.Cook cut beans and 2 good-sized potatoes till tender; strain, saving water. Take out potatoes and mash them. Brown 1 tablespoon butter and 1 tablespoon lard, add a little flour, the water in which beans were cooked, potatoes, beans and 1 cup cream. — Mrs. A. Piepho.Beef Soup.Take about 1½ pounds lean chuck and 1 pound smoked butt, cover with water and boil about two hours. Then add 2 large carrots diced, 1 large German celery root or celeriac, 1 large German parsley root, 1 large stalk leek, and boil 1 hour more; salt to taste. Boil dried peas separately, flavor with sweet marjoram and add to soup just before serving. Navy beans may be used if preferred, or dumplings are also very good. — Mrs. W. H. Jacobs.Beer Soup.Pour 1 pint water in a kettle and set over fire. When hot add I pint beer, a little salt, ½ cup sugar, 1 quart milk, a little flour to thicken and 3 to 4 egg yolks. Serve with toasted bread squares, and on top put the beaten egg whites to which has been added a little sugar and vanilla. — Mrs. H. G. Tischer.Cherry Soup.One pint canned cherries, 1 quart water, little stick cinnamon,1 tablespoon farina. Put in some dumplings. Sweeten to taste. — Mrs. A. Steging.Cherry Soup.One quart fresh cherries, 1 quart water, ¼ cup sugar, 1 broken stick cinnamon, ½ lemon sliced fine, 2 tablespoons tapioca, 1 egg yolk. Cook tapioca in 1 cup of boiling water until clear, add more water as it evaporates. Put in the first six ingredients and let boil 15 minutes. Take from fire, add carefully the well beaten yolk mixed with a little water. Froth beaten dry with a little sugar on top.—Mrs. O. Kleppisch.Cream of Clam Soup.Wash the clams, put them into a pan, pour boiling water over them and cover them tight. Let stand for about ten or fifteen minutes. Then take them out and remove black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquid and put it into a saucepan to boil. To ½ pound of butter rub well 3 tablespoons of flour and stir it into the liquid. Put in the clams and let them boil fifteen minutes. If you wish, add 1 pint of cream or milk.—Mrs. R. Albrecht.Corn Chowder.One can corn, 1 large onion, 4 cups potatoes, 4 cups scalded milk, 1½ inch cube salt pork, 8 crackers, 1 or 2 stalks celery, a part of a red or green pepper, salt and a dash of paprika or cayenne pepper, 4 cups boiling water. Cut the pork into small pieces, add onion and cook till light yellow, then add corn, 4 cups boiling water, onion and pork, and cook slowly 20 minutes with celery and pepper. Add potatoes cut in cubes and when done, add milk.—Mrs. D. Wagner.Corn Soup.Take ½ can corn and stew it with a slice of onion. Add salt and pepper to taste, and 1 quart of slightly thickened milk. Simmer for a minute, strain and serve. A few kernels of large popped corn are pretty floating on top of this soup.—Alicia K. Steinhoff.Milk Soup.Boil barley or rice in water until done, add a pinch of salt, sugar to taste, 1 or 2 pieces of stick cinnamon, a little butter and milk.—Mrs. Semmlow.Fresh Mushroom Soup.In 6 cups of water boil 1 large onion, tops of some celery, ½ green pepper for ½ hour. Let stand ½ hour then strain. In 2½ tablespoons butter simmer 20 cents’ worth of fresh mushrooms for 10 minutes, add 2½ tablespoons flour and stock; simmer 15 minutes. When of right consistency add ¾ cup cream. Add 1 tablespoon whipped cream when serving; add salt and pepper to taste.—Ada Bohnsack.Green Pea SoupTake 1 can peas, add 6 to 8 cups water, ½ cup carrots, diced, a little celery, 1 teaspoon salt, 1 scant tablespoon sugar, a little white pepper, 2 large tablespoons chopped onions. Let this simmer until carrots are done…
