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McGILL 
UNIVER- 
SITY' — ■> 
LIBRARY 







A composite grouping of all the manufacturing and 
administrate properties of The J. R. IDatkins Company. 
These mang buildings house the model facilities so 
essential to creation of superior products for the home. 









Copyright, 1923, bq 
The J. R. TDatkins Company 


CThe J. R. IDatkins Company 

FROM OCEAN TO OCEAN 

lieu? Ifork Chicago Boston Remark Columbus Kansas Citg 
IDinona Itlemphis Oakland 

Montreal Hamilton UJinnipeg Uancouuer 

n 


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CONTENTS 

Page 

The Secret of Artistic, Appealing Meals 3 

Soups 7 

Meats 8 

Fish |2 

Cheese and Egg Dishes 14 

Vegetables 16 

Bread and Rolls 20 

Hot Breads 22 

Griddle Cakes and Waffles 28 

Fritters 29 

Cakes and Cookies 31 

Frostings and Fillings 41 

Pies and Pastry 43 

Puddings and Desserts 46 

Salads 49 

Salad Dressings 53 

Jellies and Preserves 54 

Pickles and Relishes 56 

Candies and Confections 57 

Beverages 59 

Kitchen Weights and Measures 61 

Index to Recipes 62 

WATKINS PRODUCTS Listed 64 


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WATKINS COOK BOOK, 


THE SECRET OF ARTISTIC, 
APPEALING MEALS 

O NLY a woman appreciates the nagging worry 
of planning and preparing meals day after day 
What countless millions have voiced this soui- 
wrung mealtime cry, “Oh, what shall I cook?” And 
don’t you find that endless planning even worse than 
the work of preparing? 

Woman certainly deserves better than to be sacri- 
ficed to that nightmarish horror of pots, pans and 
plans, which steals away the joy from the whole day, 
each mealtime. 

How amazingly you enjoy the meal someone else 
had to do the worrying about and preparing. You 
can make each mealtime just such a pleasurable occasion 
for yourself. 

And it will be so easy, too. 

Simply call upon Watkins good old-fashioned helps 
to make each meal a splendidly different treat — even 
to the most jaded appetite. Sixty years ago Watkins 
set out to build a business which served the housewife 
as only a tried and true friend would. 

This little unpretentious book is an example of 
our effort to be helpful to you. Anyone could print 
a number of recipes on paper and call it a cook book. 
YOU alone could prove if it were, really. 

Watkins spent eighteen months of expert investi- 
gation and test, so that every recipe was sure to be a 

Page Three 




WATKINS 


COOK BOOK, fPtj 


cure for worry and make the food of a novice rival 
that of the French chef. 

And by using those superb Watkins “custom-made” 
quality spices, flavors and baking powder, you create 
your own insurance against failure. 

Better still, each item of the meal, be it breakfast or 
banquet, takes on a new, delicate, yet striking piquancy 
that defies expression in words. You can’t understand 
this almost “spiritual” difference and fineness and 
you’ll never achieve it without the use of Watkins 
“custom-made” quality. 

Just put the compound double-distilled wisdom 
and experience of this little classic of cookery shoulder 
to shoulder with the magic working quality of Watkins 
“custom-made” cooking helps and you will have waved 
that fairy wand that makes mealtime pleasure time, 
besides assuring you food artistry second to none. 

If this were a personal letter to you it could not 
carry a greater or more personal interest in making 
your daily life easier, more pleasant. If we were “cross- 
the-fence” neighbors, our sympathetic eagerness to 
be helpful in every way could be no greater. As one 
of our patrons said long ago, “Watkins is really the 
‘Soul of Service.’ ” Wasn’t that simply a splendidly 
appreciative understanding of what this Company is 
really setting as its goal? 

We want to be your friend and want to win for this 
Company, its service and products, a “reserved seat” 
in that warm spot in your heart which you open only 
to old and proved friends. 

Page Four 


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WATKINS C O OK B O OK, 


We are trying so hard, all the time, to make you 
call “Watkins” your friend. You have sensed some- 
thing wonderfully and old-fashionedly solid and friendly 
behind Watkins, haven’t you? Now don’t ever hesitate 
to write any suggestion or criticism which you feel 
would help us to still more help you and that great 
and wonderfully noble sisterhood — The Housewife. 

Very true, this is a big, big business. A “Ten 
Million Dollar Corporation” it is called in the world 
of business and finance, and yet, back of those high 
sounding words, back behind the scenes, what do you 
find? 

Just a few humans — a few men, a few women. Just 
people like yourself, their hearts beat, they breathe. 
Blood, not ice water, runs warm in their veins. Yes, 
there are just a few of us humans who are responsible 
to you — striving, and hoping every minute, to win 
your appreciation for the real common sense human 
interest and helpfulness we try to give you as a result 
of our effort. 

Back of a desk maybe a thousand miles from you 
as you read this, we miss the ring of your voice, the 
cheer of your smile, and the stimulus of your friendly 
advice. The only measure we have of your friendliness 
is your liking for the products and helps our hand and 
brains devise for your pleasure, comfort, health. You 
and the tens of millions of yous affected by our service 
are sitting every minute of every day as judges. Most 
excellent, fair and critical judges of this marvelous 
and time-enduring service and quality everyone rec- 
ognizes as — “Watkins.” 


Page Five 



WATKINS COOK BOOK, 


For nearly a full three score years Watkins 
has met that test and trial. Without that “Soul of 
Service” we could never have survived that acid test 
of time. And so today, tomorrow, and every minute 
of every today and tomorrow to come, this Company 
has consecrated itself to human, personal interest in 
you — to do all humanly possible to give you more, 
better and for less, and this in competition with the . 

whole world, and that is our Pledge to you — our “Soul to 

of Service.” ju 

Every recipe in this booklet is a gem. Their ^ 

results will surpass your fondest hopes. Are you 
longing for a delicate, delicious sponge cake that even Tc 

the baby can eat safely? Long for it no more. Turn to: 

to page 36. There your wish is fulfilled. There is 
just one caution. Be sure to use Watkins Better Baking 
Powder and super-excellent Vanilla. Unless you do 
this, you will be unable to achieve that wondrous 
delicacy which caused this recipe to be adopted. 

Possibly a rich, buttery conception — a French pastry 
is what you need for some really special occasion. Why C e! 

worry or gamble? You will never find anything so th 

richly delightful as Cocoa Marshmallow Roll on page 
49. And so simple and so easy you can unfailingly 
produce just such toothsome wonders by always fol- 
lowing Watkins recipes and using Watkins “custom- 


made” quality ingredients. 

You and we are all one big family. Won't you please 
help us with your interest and friendly advice, either as Cl 

to our products or service? Just write to the Public pc 

Relations Department, The J. R. Watkins Company, ? r 

Winona, Minn. " !? 


Page Six 


^BL_watkins cook book, 

SOUPS 

CREAM OF TOMATO SOUP 

2 tablespoons flour 1 teaspoon celery salt 

1 Vi tablespoons butter Salt, and Watkins Black 

1 cup milk Pepper to taste 

2]/2 cups strained tomato juice Pinch of baking soda 

Blend butter and flour together in saucepan, add milk and bring 
to boiling point. Heat tomato juice and add soda and seasonings. 
Just before serving, add butter, flour and milk mixture to tomato 
juice and stir till boiling. Serve hot. A spoon of whipped cream 
may be used to top it, and buttered croutons are excellent to serve 
with it. 

To make croutons, butter two slices of bread, cut in cubes, and 
toast in oven until a light brown and crisp. 

POTATO SOUP 

1 quart milk 4 potatoes 

1 tablespoon butter 1 teaspoon salt 

Yl teaspoon celery salt 3 eggs 

Boil and mash the potatoes; add the butter and salt and the 
celery salt; scald the milk and add to the potato mixture; beat 
the eggs well; stir quickly into soup and when boiling point is reached, 
serve immediately with 1 tablespoon of whipped cream in each 
dish. 


OYSTER STEW 

1 pint oysters 1 teaspoon salt 

1 quart scalded milk Dash of Watkins Black and 

2 tablespoons butter Red Pepper 

Clean oysters and strain the liquor. Heat the liquor to boiling 
point, add oysters and cook until the edges curl, which will be 
only a few minutes. Combine liquor and scalded milk, add season- 
ing and butter and serve. Do not throw away the oyster liquor. 
Oysters do not require long cooking. 


Page Seven 


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{^ PfQVATKINS COOK BOOH 


VEGETABLE SOUP 

To 1 quart of stock or bouillon, add 3 tablespoons each of celery 
and turnip or potato, either chopped or cut with a vegetable cutter; 
1 tablespoon carrot and 1 cup of cooked and strained tomato and 
a little fried onion; or omit the tomato and onion and add small 
green peas, cauliflower, asparagus tips, or all three. Any number 
of combinations may be made up including beans, rice, corn and 
other vegetables. 

NOODLES FOR SOUP 

2 eggs Pinch of salt 

2 tablespoons water 1 cup of flour 

Beat, stir and knead in flour as much as possible. Roll out in 
thin sheets and let lay on cloth until nearly dry. Roll up and 
cut very fine. Have broth nicely seasoned and boiling. Drop 
in noodles and cook 15 to 20 minutes. 


MEATS 

JELLIED VEAL LOAF 

Three pounds veal shoulder and knuckle joints, Y 2 pound of 
salt pork; boil together until it drops from bones. Chop cucumber 
pickles, parsley and green pepper, 4 hard-boiled eggs; add to chopped 
meat. Boil down liquor and put in enough to moisten the whole. 
Press in mould. 

VEAL BIRDS 

Cut thin slices of veal steak into 2J^ by 3 inch pieces, or slightly 
larger; pound. Make a bread dressing, using nuts and raisins 
with the bread crumbs. Place small amount of dressing into each 
piece of veal; roll up and fasten with toothpicks. Brown birds 
in spider in 2 tablespoons hot butter and lard. Pour into baking 
dish, pour drippings from spider over. Make a cream gravy with 
3 cups of milk, 1 large tablespoon butter, 1 tablespoon flour, salt 
and pepper. Pour over birds, and bake in hot oven V 2 hour. May 
be baked with more butter and without cream gravy, or may use 
milk for basting and add flour after the birds are taken out. Pork 
tenderloin is good used the same way. 

Page Eight 


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/WATKINS COOK R O OK, 



BAKED HAM 

Soak ham overnight, then wash and scrape it. Put it into 
cold water; let it come to boiling point then simmer for 2 hours. 
Let the ham cool in the water; then remove and draw off the skin. 
Bake in moderate oven for 2 hours, baste it frequently, using 1 cup 
of peach juice (left over from canned or pickled peaches or other 
fruits), 2 spoonfuls at a time; then baste with melted butter. When 
done cover with a paste of Watkins Prepared Mustard, flour and 
brown sugar moistened with peach juice, and return to oven to 
brown. 


HAMBURG ROAST EN SURPRISE 

1 pounds round steak put 1 egg beaten light 

through meat chopper 1 tablespoon finely chopped 
1 teaspoon onion juice parsley 

1 teaspoon salt % teaspoon paprika 

H cup soft bread crumbs 

Mix all thoroughly and shape into long loaf in baking tin. Take 
out some of the mixture in center and drop in 3 or 4 raw eggs; cover 
with meat and sprinkle the top with buttered cracker crumbs or 
strips of bacon and cracker crumbs. Let bake about y 2 hour, 
basting 5 or 6 times with drippings or hot fat from salt pork or 
bacon. Before meat is set to cook, add a pint of potato balls that 
have been boiled about 15 minutes and dried on cloth; baste with 
meat. This is good without eggs. 


Page Nine 


WATKINS COOK BOOK, 




CHICKEN PIE 

1 cup flour 34 teaspoon Watkins Black 

34 cup milk Pepper 

2 level tablespoons lard 2 cups milk or stock 

1 J4 teaspoons Watkins Bak- Cooked chicken 

Powder 1 heaping tablespoon butter 

34 teaspoon salt 1 heaping tablespoon flour 

Melt the butter in the same pan in which pie is to be made. Com- 
bine with the flour and add the milk or chicken stock; season. 
When cooked creamy, add the chicken. Mix the biscuit dough, 
roll out 34 inch thick; cut with small biscuit cutter and cover the 
top of the chicken. Bake 25 minutes in moderate oven. 

VEAL AND HAM PIE 

Cut into squares, 2 pounds of veal cutlets and arrange a layer 
of these in the bottom of a deep baking dish. Sprinkle with salt 
and pepper, and a few slices of hard-cooked egg. Over these place 
a thin layer of fine chopped, cold, cooked ham. Make another 

Page Ten 



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WATKINS COOTT BOOK, 


kyer of veal, seasonings, egg and ham and so on until the dish 
is filled. Mushrooms, oysters and pieces of sweetbread are very 
nice additions to the pie. The pie is covered with a rich pastry. 
Bake for an hour to an hour and a half. Shortly before removing 
from oven, pour in through a hole in the crust, a cup of rich, brown 
gravy or stock. This may be eaten warm or cold. 

CHICKEN A LA KING 

Take white meat of boiled chicken; cut into dice and put into 
saucepan on stove. Moisten with hot cream to cover chicken; 
add 1 sweet red pepper cut into small pieces, salt and pepper. Let 
simmer gently for 15 minutes and then remove to side of stove. 
Beat yolk of an egg; mix with cream and chicken, but do not allow 
to boil. Add piece of butter size of walnut; serve at once, very 
hot on toast. 

JIGGS’ FAVORITE 

4 pounds corned beef 2 small turnips 

4 beets 6 potatoes 

1 small cabbage 3 onions 

4 carrots 6 parsnips 

Wash the meat and let stand in water hour to remove some of 
the salt. Put in a kettle with boiling water to cover and simmer 
about 4 hours. Prepare the vegetables and cut the cabbage into 
quarters. Remove the meat when tender. Add the carrots, 
turnips and cabbage and cook 2 hours and add the potatoes the 
last half hour. Add the cooked beets and the meat. Heat all 
together and serve on a large platter with the vegetables around 
the meat. 

BEEF LOAF 

2 pounds lean beef 2 tablespoons melted butter 

1 large piece of bread Dash of Watkins Pepper 

2 eggs 2 cups sweet milk 

Salt 

Put the beef through food chopper; add the bread crumbs and 
well-beaten eggs; then the melted butter and seasoning; add enough 
sweet milk to form into a loaf; put into deep baking pan and bake 
in a moderate oven until when pierced with fork the juice will not 
be red. Turn on a platter and serve hot or cold. 


Page Eleven 


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WATKINS COOK BOOK, jlll| 

FISH 


SALMON LOAF 

1 can salmon 1 cup stale bread crumbs 

2 eggs # l A cup milk * 

1 teaspoon lemon juice 1 teaspoon salt 

Mince the salmon and remove the bones. Add the bread crumbs, 
beaten eggs and the milk. Season with salt and lemon juice. Put 
into well greased molds and steam or bake 30 minutes. Turn from 
the mold, serve hot or cold with white sauce, sour sauce or lemon. 

BAKED FISH fl, 

Clean fish carefully, wipe and dry. Rub fish well with salt, g 

stuff with dressing made of 1 cup stale bread crumbs, A teaspoon 
salt, 1 tablespoon minced parsley, 1 tablespoon melted butter. 

Dash of Watkins Pepper, few drops of onion juice and lukewarm 
water enough to moisten. Lay strips of bacon over top of fish to 
provide necessary fat, and baste often with melted butter and 
water. When done, remove to platter carefully and serve with 
butter sauce, garnish with parsley and lemon. 


TROUT 


Clean fish and dry between towels. Sprinkle with salt and 
pepper, dip into flour, crumbs or corn meal, then egg and again 
into crumbs. Fry in deep fat. Drain on paper and garnish with 
lemon and parsley. 

PIGS IN BLANKET 


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Dry large oysters. Pin around each thin slices of bacon and 
fasten with toothpicks. Fry or brown in very hot oven; serve with , 

lemon. J 

CODFISH BALLS t 

Boil codfish thoroughly; boil potatoes and mash together; add s 

1 egg, butter, cream, salt and pepper; fry in hot fat. t 


Page Twelve 



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WATKINS COOK BOO^T^j 

SALMON CROQUETTES 

1 can salmon 3 well beaten eggs 

1 large cup rolled cracker or Butter size of an egg 

bread crumbs Pinch of salt and Watkins Pepper 

Moisten with cream until proper consistency to mould into oblong 
shapes. Dip each croquette in beaten egg and cracker dust and 
cook in deep fat. 

! j 

CREAMED TUNA FISH ON TOAST 

Melt 2 tablespoons butter and blend with it 3 tablespoons 
flour; add 2 cups of milk, and stir while cooking until the mixture 
is smooth and thick. Add 1 teaspoon salt, x /i teaspoon Watkins 
Black and Red Pepper, 1 small can of pimentos chopped. Cook 
3 minutes, stirring constantly and add 1 cup flaked tuna fish (can- 
ned). Serve hot on squares of toast. 


CLAM CHOWDER 

1 quart clams 1 tablespoon salt 

4 cups potatoes cut in dice 4 tablespoons butter 
\ l /2 inch cube fat salt pork 1 quart scalded milk 
1 onion diced 8 unsalted soda crackers 

Remove dark part from soft part of clams and chop hard parts finely. 
Reserve clam water, heat and strain it. Cut pork in small pieces, 
fry out and strain into stewpan. Parboil potatoes 5 minutes, 
drain and put a layer in bottom of stewpan; add chopped clams, 
sprinkle with salt and pepper and dredge with flour; add remaining 
potatoes, sprinkle with salt and pepper and dredge with flour. 
Add 2)4 cups boiling water; cook 10 minutes; add milk, soft part 
of clams and butter. Boil 3 minutes and add crackers split in 
halves. Reheat clam water, thicken with 1 tablespoon flour and 
1 of butter and add with the remainder of the butter just before 
serving. The crackers may be omitted and used in the bottom of 
the serving plates, when the chowder is served. 


Page Thirteen 


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iSfNt WATKINS COOK BOOK, 

CHEESE AND EGG DISHES 


CHEESE TOAST 

4 slices bread Y cup grated cheese 

Y 2 cup milk Salt and Watkins Red Pepper 

to taste 

Remove crusts from bread and fry a delicate brown in hot fat. 
Remove from fat and place in warm milk until moist. Cover with 
grated cheese. Sprinkle on the salt and red pepper and bake 5 
minutes in a hot oven. Serve at once. 

SCALLOPED CHEESE BREAD 

4 slices buttered bread 2 cups milk 

% cup grated cheese Y teaspoon salt 

2 beaten eggs Few grains Watkins Red Pepper 

Line a buttered pudding dish with the slices of bread and cover 
these with the grated cheese and a few grains of Watkins Red Pepper. 
Beat the eggs slightly, add the salt and milk. Pour this mixture 
over the bread and cheese and bake 15 minutes in a hot oven. 


CHEESE STRAWS 

1 cup grated cheese 2 slices of bread without crust 

1 tablespoon butter creamed 4 tablespoons cold water 

Dry the bread in the oven and roll into crumbs. Combine with 
the cheese, butter, water, and add salt, Watkins Red Pepper and 
flour enough to roll out. Cut in strips and bake delicate brown. 


CHEESE FONDUE 

1 tablespoon butter 2 cups grated cheese 

1 cup fresh milk 2 eggs 

1 cup fine bread crumbs 1 saltspoon Watkins Mustard 


Melt butter, add 2 tablespoons flour, then milk gradually. Stir 
until they boil, cool a little add cheese and yolks and seasonings. 
* od “ whlt f stiffly beaten. Pour into buttered baking dish. 
Bake 20 minutes in hot oven. Serve hot. 


Page Fourteen 


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WELSH RAREBIT 


Bread toasted on one side 
Yi pound soft mild cheese 
1 tablespoon butter 
teaspoon salt 


M teaspoon Watkins Mustard 
Few grains Watkins Red Pepper 
l A cup milk or cream 
1 egg 


Cut the cheese in small pieces. Melt the butter, then add the 
cheese and seasoning; as the cheese melts, add milk gradually, 
while stirring constantly; then egg, slightly beaten. Serve on the 
un toasted side of the bread. The rarebit should be smooth and 
creamy and not stringy. 


BREAD AND CHEESE OMELET 

A cup bread crumbs y teaspoon Watkins Black 

H cup milk Pepper 

4 eggs 1 tablespoon butter 

% teaspoon salt 3 tablespoons grated cheese 

Soak crumbs 15 minutes in milk, add the salt, pepper, well-beaten 
eggs and grated cheese. Have a frying pan heated, and melt 1 
tablespoon of butter in it. Into this pour the egg mixture and 
place on range where it will cook evenly. When deliciously browned 
underneath, place pan in oven to finish cooking on top. Remove 
from oven, fold and turn on a hot platter; this makes an excellent 
luncheon dish. Serve with currant jelly. 


CHEESE BALLS 

Whites of 3 eggs beaten with A cup grated cheese. To each 
egg add a pinch of salt, cayenne pepper. Form into balls; roll 
each ball in cracker crumbs. Fry in hot lard like croquettes. 


ENGLISH MONKEY 


1 cup bread crumbs 
Hot buttered toast 
1 cup milk 
1 egg 


1 tablespoon butter 
% cup grated cheese 
Yv teaspoon salt 

Few grains Watkins Red Pepper 


Soak the bread crumbs 15 minutes in milk. Melt the butter and 
add the cheese. When cheese has melted, add the soaked crumbs 
and seasoning. Mix well together and add the beaten egg. Cook 
3 minutes and pour over hot buttered toast. Serve at once. 


Page Fifteen 


WATKINS COOK 


BOOK, 



VEGETABLES 


STUFFED PEPPERS 

Pour boiling water over peppers; let stand 1 minute. Chop 
fine 1 slice of cold ham. Melt 1 tablespoon butter; add 1 minced 
onion and fry until brown. Add ham, 3 slices tomato. Cook 
10 minutes and add fine bread crumbs until quite thick. Fill 
pepper cases and bake 1 hour in tomato juice. 



WATKINS BAKED BEANS 


1 quart navy beans 
A pound sliced bacon 
1 teaspoon soda 
1 teaspoon Watkins ground 
Mustard 


1 tablespoon brown sugar 

1 teaspoon Watkins Ginger 

2 tablespoons molasses 
1 tablespoon salt 


Pick over and soak the beans over night. In the morning scald 
in hot soda water; drain; then add fresh water to cover and cook 
15 minutes or until you can blow skins off when trying. Pour 
off all the water; put beans in a stone baking jar; add the other 
ingredients; cover with fresh water and bake 4 or 5 hours with 
the cover on the jar. Remove the cover the last half hour. 


Page Sixteen 




& WATKINS COOK BOQlC^^ 


STUFFED BAKED POTATOES 


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Bake potatoes, scoop out, season and add cream, butter, salt 
and Watkins Black Pepper. Beat very light; refill shells and 
sprinkle with cracker crumbs and butter, grated cheese, or bits 
of bacon cut fine. Brown in oven. 

SUCCOTASH 


1 dozen ears sweet com 
1 cup meat stock, gravy or 
water 

1 tablespoon butter 


1 quart lima beans 
1 cup milk 

Watkins Black Pepper 
1 teaspoon salt 


Cut the corn from the cob; add the lima beans, meat stock or water 
and let simmer slowly until the liquid is absorbed and the corn 
and beans are tender; then add the seasoning, milk and butter; 
cook for 10 minutes and serve in a covered dish. 


STUFFED ONIONS 

6 medium sized onions Salt and Watkins Pepper 

6 tablespoons bread crumbs Boiling water to moisten 
Yl cup nut meats 

Remove outer skins of onions and parboil 10 minutes. Remove 
inside with fork or spoon. Chop fine; put in saucepan and mix 
with crumbs, nuts and seasoning and 1 tablespoon butter. Moisten 
with boiling water and cook 5 minutes. Have a creamy substance 
rather than wet. Refill shells, sprinkle with buttered crumbs 
over top and brown in oven. 

BAKED SQUASH 

Pare, and remove seeds of 2 medium sized squashes; cut into 
thin slices. Brush a casserole with bacon drippings or butter, 
and put into it the squash, a little salt, pepper and half a cup of 
water. Bake in a slow oven until tender. Before serving mix 
with a fork or an egg whip. 

Squash may be baked in the shell, placing the shell in a shallow 
pan of water, and baking until tender. Remove the outer skin, 
and season squash with butter, salt and pepper to taste. 

Page Seventeen 


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fpP^ WATKINS COOK BOOK, jjBjj 



PEAS AND POTATOES 

Mash potatoes, add butter and salt; make in thick cakes; fry 
in hot lard. Fill each with green peas and put cover on. Serve 
hot with baked ham. 


STRING BEANS 

If fresh beans are used, pick them over and remove ends and 
strings. Boil for hour or until tender; then drain them and 
add 1 tablespoon butter, 2 tablespoons cream, season to taste and 
serve after 10 minutes slow cooking on the back of the stove. If 
canned beans are used, it is not necessary to cook until tender, 
simply heat them well, drain and add butter and cream as above. 

CABBAGE AU GRATIN 

Boil small, hard head cabbage cut in pieces in salted water, 
uncovered for 30 minutes. Drain in colander. Butter baking 
dish and arrange a layer of cabbage in it, cover with white sauce 
and then another layer of cabbage until dish is filled. Cover top 
with buttered crumbs; add a small quantity of milk and bake 
15 minutes to brown. 


FRIED BEETS 

Boil 8 medium sized beets until tender in salted water. Drain, 
remove outer skins and cut in slices. Have a generous amount of 
butter hot in frying pan, add beets, season with salt and Watkins 
Black Pepper and fry until crisp and thoroughly heated in butter. 
These must be watched, as they are very apt to burn on short 
notice. 

MACARONI WITH SPINACH 

rx 2 pounds of spinach in the water that clings to the leaves, 
after thoroughly washing it. Press through a colander when cooked. 
Have ready, pound of cooked macaroni and 2 cups of grated 
cheese. Proceed to arrange these in layers in the order given in 
a buttered baking dish, until dish is filled. Cover with buttered 
crumbs and bake in oven. Garnish with slices of hard-cooked 
egg and sliced tomato when serving. 

Page Eighteen 


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WATKINS COOK BOOK, 


EGG PLANT 

Cut in thick slices and salt well, allowing to stand for some 
time. Drain off water that gathers, dip in beaten egg to which 
1 tablespoon of cold water has been added, then in bread crumbs 
and fry on hot griddle with plenty of hot fat. 

CARROTS SUPREME 

Wash and scrape 2 pounds of carrots, and slice. Add to 
cup of melted butter in a saucepan. Season with 1 tablespoon 
chopped parsley, x /2 tablespoon minced onion, dash of Watkins 
Nutmeg, and toss the whole over the fire until the carrots are all 
coated with butter and thoroughly hot. Add 2 cups of meat stock, 
cover and let the whole simmer for 20 to 30 minutes, then add 2 
tablespoons flour made into a paste with cold water, and blended 
smooth with a little of the stock from the saucepan. Stir until 
this boils up through carrots and serve the whole in deep vegetable 
dish, garnished with small sausages. 


CREAMED KOHL RABI 

Peel and slice kohl rabi and boil 20 minutes in salted water, 
or until nearly tender. Arrange in a baking dish in layers with 
white sauce. Season each layer with pepper and salt, sprinkle 
the top with bread crumbs and bake 20 minutes. 


GLAZED SWEET POTATOES 

Boil sweet potatoes until tender. Drain and peel and cut in 
slices. Arrange in shallow buttered baking dish in layers, covering 
each layer with butter and sprinkling generously with brown sugar. 
Add a small quantity of water and bake in oven 15 to 20 minutes. 

FRENCH FRIED POTATOES 

Wash and pare small potatoes, cut in eighths lengthwise and 
soak 1 hour in cold salted water. Take from water, dry between 
towels, and fry in deep fat. Drain on brown paper. 

Page Nineteen 


a 

|i^P ^ WATKINS COOK BOOK, lltl 

BREAD AND ROLLS 


BREAD — Slow Process 

dry yeast cake 4 tablespoons salt 

3 pints water 3 tablespoons lard 

8 tablespoons sugar Flour 

Break up yeast into 1 cup lukewarm water. Beat in enough 
flour to make a stiff batter. Cover and let stand in warm place 
for an hour. Add sugar, salt and lard to 5 cups lukewarm water. 
Beat in enough flour to make a stiff batter. Add yeast and enough 
flour to knead. Knead until light and elastic. Put in covered 
pan. Let rise 10 hours in a tem|>erature of not less than 65° F. 
In the morning, shape into loaves, put into greased tins, having 
tins one-half full. Let rise to double its bulk. Bake from 45 
minutes to an hour in a moderate oven. This recipe will make 
4 loaves. 


BREAD — Quick Process 

1 compressed yeast cake 4 tablespoons salt 

3 pints water 3 tablespoons lard 

8 tablespoons sugar Hour 

Dissolve yeast in cup lukewarm water, make a sponge of 5 cups 
lukewarm water and dissolved yeast with enough flour to make a 
stiff batter. Beat well. Cover and stand in a warm place for 
2 hours or until light and full of bubbles. Add sugar, salt and 
lard. Mix in enough flour to knead stiff. Let raise for 2 hours or 
until double its bulk. Shape into loaves and put into greased 
bread tins. Let rise again for about 45 minutes. Bake from 45 
minutes to an hour in a moderate oven. This recipe makes 4 loaves. 

BRAN BREAD 

2 cups boiling water or half 1 y 2 cups white flour 

milk sy cups bran 

2 tablespoons shortening cup lukewarm water 

cup sugar 1 cake compressed yeast 

Put salt, shortening and sugar in a bowl and pour on the hot liquid. 
Cool and when lukewarm add the yeast dissolved in the warm 

Page Twenty 



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water, then the flour. Beat hard, let rise to double its bulk and 
beat again vigorously. Half fill well greased bread tins with the 
mixture and let double its bulk again. Bake in a hot oven 45 to 
50 minutes, or bake in individual gem pans 25 to 30 minutes. 


Let your milk cool until it is lukewarm, add shortening, sugar, 
salt and dissolved yeast. Beat in 4 cups of flour and cover. Let 
rise where it is warm. When light, add enough flour to knead 
(about 5 cups). Let rise until double in bulk, then roll out with 
rolling pin to Y inch thickness. Cut with cookie cutter, brush 
with butter, fold over and press edges together. Let rise until 
very light. Bake 15 minutes in hot oven. 

To make cinnamon rolls, make as for Parker House Rolls, when 
rolled out, brush with melted butter, sprinkle with sugar and Wat- 
kins Cinnamon. Roll up the dough and cut off rolls an inch thick. 
Place in buttered pan, let rise and bake. 


Put above ingredients together and let stand until evening. Then 
stir in flour enough to make a thick batter and let stand over night. 
In the morning add 2 cups lukewarm water, % cup sugar, generous 
Y cup lard, 1 teaspoon salt. Stiffen with flour and knead until 
nice and smooth. Let it rise and knead it down three or four 
times during the day. If you wish to have fresh biscuits for break- 
fast the next day, put the biscuits in a pan at night and let rise 
until morning, when they are ready to put in the oven. The re- 
maining dough may be kept in the ice box to use as you desire. 
These are delicious. 


PARKER HOUSE ROLLS 


3 cups scalded milk 


3 tablespoons sugar 

4 tablespoons shortening 


1 cake compressed yeast 
dissolved i n lukewarm 
water 


(Y butter and Y lard) 
Pinch of salt 


1 cake yeast 


THREE DAY BISCUITS 

1 cup lukewarm water 


Page Twenty-One 


u 

IfiP* WATKINS COOK BOOK. {Wj 

HOT BREADS 




BAKING POWDER BISCUITS 

2 cups flour 4 tablespoons shortening 

1 teaspoon salt % cup liquid (water or milk) 

4 teaspoons Watkins Baking Powder 

Sift the dry ingredients, cut in the shortening, then the liquid and 
knead slightly. Toss on a floured board, pat, roll lightly % inch 
thick and cut. Place in an ungreased pan and bake in a hot oven 
about 12 minutes. 


COCOA BISCUITS 

2 cups flour 4 tablespoons shortening 

1 teaspoon salt % cup liquid 

4 teaspoons Watkins Baking 2 tablespoons Watkins Cocoa 
Powder. 

Sift the dry ingredients, cut in the shortening, then the liquid and g re 

knead slightly. Toss on a floured board, pat, roll lightly % inch thei 

thick and cut. Place in an ungreased pan and bake in a hot oven Drc 

about 12 minutes. 

Page Twenty-Two 


PPltj^ATKINS COOK BOOK,' 



WATKINS GINGERBREAD 


4 level tablespoons sugar 
4 level tablespoons butter 
Yz level teaspoon soda 
1 level teaspoon Watkins 
Ginger 

1 level teaspoon Watkins 
Cinnamon 

Break the egg into a bowl and beat for 2 minutes with an egg beater; 
then add the materials in the order named and beat thoroughly. 
Drop into well greased gem pans or into cake pans. Bake 15 
minutes in moderate oven. 


1 egg 

4 tablespoons molasses 
4 tablespoons milk 
1 level teaspoon Watkins 
Baking Powder 
1 level cup flour 


Page Twenty-Three 


WATKINS COOK BOOK, 



WATKINS TEA BISCUITS 

1 cup sugar 2 teaspoons Watkins Baking 

]/2 cup butter Powder 

1 egg Y, cup milk 

2 cups flour 

Beat the butter and sugar to a cream, add the well beaten egg, 
salt and milk, and sift in the flour and baking powder together. 
It should make a very light dough, but if too soft, a little more flour 
may be added. Roll out on a well floured board and cut out with 
a biscuit cutter. Place close together in a shallow biscuit pan. 
Bake about 10 minutes and serve hot. 


NUT BREAD 


2 cups flour 

Yz cup chopped English 
walnuts 

2 heaping tablespoons sugar 


1 tablespoon melted butter 

2 teaspoons Watkins Baking 

Powder 

1 Y* cups sweet milk 
Pinch of salt 


Mix well together; put in bread tin; let stand one hour and bake 
one hour in slow oven. 

Page Twenty-Four 


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WATKINS MUFFINS 

3 cups flour 4 level teaspoons Watkins 

1 teaspoon salt Baking Powder 

4 tablespoons melted butter 2 tablespoons sugar 

1 egg 1H cups milk 

Sift dry materials; add the milk into which the egg beaten slightly 
is added, then the melted shortening. Mix thoroughly and quickly, 
cutting the dough back and forth. Drop into deep gem pans. 
Brush top with melted butter and bake 25 minutes. This recipe 
makes one dozen muffins. One pan of 6 muffins may be placed 
in the refrigerator to be baked and served hot for a later meal. 

POPOVERS 

2 cups flour 2 cups milk 

1 teaspoon salt 3 eggs 

Beat eggs for 5 minutes, add milk, then gradually stir in flour and 
salt, which have been previously sifted. Beat with egg beater 
until full of air bubbles. Fill hot greased gem pans two-thirds 
full of the mixture, then bake in hot oven until brown, 30 or 40 
minutes. This makes one dozen. 


Page Twenty-Five 


WATKINS COOK BOOK, 


NUT AND RAISIN LOAF 

3 cups flour 2 cups chopped English wal- 

Yl cup sugar nuts or 1 cup nuts and 1 

3 teaspoons Watkins Baking cup raisins 
Powder 

Use 1 cup sweet milk or enough water to make a stiff batter. Let 
rise 20 minutes. Bake in slow oven for 45 minutes. This is 
very nice for sandwiches. 



WATKINS CORN BREAD 


1 cup yellow corn meal 
% cup milk 

2 tablespoons melted 

shortening 
Y teaspoon salt 


M cup white flour 
1 egg 

1 tablespoon sugar 

teaspoons Watkins 
Baking Powder 


Sift the dry ingredients together, whip up the egg in a measuring 
cup. btir ln the milk and pour into the other ingredients. Add 
the melted shortening, and mix thoroughly by cutting batter back 
an j i, . Bour into baking pan, brush top with melted butter 
and bake m moderate oven 25 minutes. This recipe makes 6 large 
corn muffins or corn bread for 4 people. 


Page Twenty-Six 



WATKINS COOK BOOK,^B 


1 egg beaten very light and added last 

This batter is rather thin. Use empty Watkins Baking Powder 
tins, well greased and steam 3 or 4 hours. Bake in oven 5 minutes. 
Seeded raisins are very nice in this. 


Boil 3 potatoes, mash, beat light. Rub butter size of walnut, and 
lard size of hen’s egg into 2 quarts of flour. Add salt, a scant 
tablespoon of sugar, then potato and white of 1 egg beaten light 
and Y compressed yeast cake dissolved in warm water; add enough 
warm water to make mixing dough. Let rise, put biscuits in 
pan, let rise again and bake. 


\ 



WATKINS STEAMED BROWN BREAD 


Yi cup graham flour 
H cup yellow corn meal 

Y cup flour 

Y teaspoon salt 


Yi, teaspoon soda dissolved 


in milk 
% cup milk 
% cup dark molasses 


MARY’S RAISING BISCUITS 


Page Twenty-Seven 


J 


WATKINS COOK BO 


OK. Ifjtj 


GRIDDLE CAKES AND WAFFLES 


SWEET MILK GRIDDLE CAKES 

2 cups flour 1 egg 

4 teaspoons Watkins Baking 2 cups milk 

Powder 2 tablespoons melted butter 

y teaspoon salt 2 tablespoons sugar 

Mix and sift dry ingredients. Add milk and well beaten egg slowly. 
Beat hard and add melted butter. Heat a griddle, and grease 
with a piece of fat salt pork or drippings. Aluminum griddles 
do not require greasing. Pour batter on griddle. When puffed 
up and full of bubbles, turn and cook other side. Serve at once. 

CORN MEAL CAKES 

1 cup milk 1 cup flour 

1 egg 2 teaspoons Watkins Baking 

z /± cup corn meal Powder 

teaspoon salt 

Add beaten egg to milk, and add to dry ingredients which have 
been well mixed. Fry on hot griddle and serve at once. 

BREAD CRUMB GRIDDLE CAKES 

2 tablespoons butter y cup flour 

2% cups scalded milk 3 teaspoons Watkins Baking 

1 y 2 cups dry bread crumbs Powder 

1 egg well beaten y 2 teaspoon salt 

Add butter to scalded milk and pour over bread crumbs. Let 
stand 10 minutes or until crumbs are soft. Add beaten egg and 
combine with flour, baking powder and salt. If crumbs are not 
dry, it is not necessary to use as much liquid. 

POTATO PANCAKES OR OMELET 

To 1 medium sized grated raw potato add 1 egg, 2 tablespoons 
milk, 1 tablespoon flour, salt and a little minced onion (if desired) 
or parsley. If too thin add a little more flour. Bake as for omelet 
or pancakes. 

Page Twenty-Eight 


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WATKINS COOK BOOK, 



2 eggs 

1 Yl cups sweet milk 

2 cups flour 

1 tablespoon sugar 


WAFFLES 

1 x / 2 teaspoons salt 
4 teaspoons Watkins Baking 
Powder 

4 teaspoons melted shortening 

Beat eggs until very light, and add milk. Sift and mix dry in- 
gredients and add to eggs and milk. Add shortening and beat 
well. The batter should be thin enough to pour well, and should 
be smooth and full of bubbles. In place of the sweet milk and 
baking powder, sour milk may be used in the same proportion, 
using 1 teaspoon of soda to a cup of milk. 

Cook in a hot waffle iron, well greased if of iron. Aluminum waffle 
molds need no greasing. Serve with maple syrup, or strained honey. 


FRITTERS 

FRITTER BATTER 

2 eggs 2 tablespoons melted butter 

1 cup flour ]/ 2 cup cold water 

1 teaspoon salt 1 teaspoon sugar (if for fruit 

fritters) 

Stir salt in egg yolk, add butter slowly, then sugar and when well 
mixed, stir in the flour slowly. Then add the water a little at a 

Page Twenty-Nine 


~D 

WATKINS COOK BOOK, |fl | 

time. Beat well, set aside for 2 hours, then stir in beaten whites 
of eggs. Batter must be thick. If not soft enough, add white of 
another egg, or small quantity of milk. 

Roll fruit in powdered sugar, dip into the batter before the sugar 
has time to dissolve and drop quickly into hot fat and fry like 
doughnuts; drain on plain paper, roll in powdered sugar just before 
serving and serve hot. Oranges, bananas, prunes, apples or oysters 
may be used with this batter. 

SOUTHERN APPLE FRITTERS 

1 cup milk 4 chopped apples 

2 eggs J4 teaspoon salt 

2 tablespoons sugar Dash of Watkins Cinnamon 

2 tablespoons melted butter 2 cups flour 

2 teaspoons Watkins Baking Powder 

Beat the eggs into milk, add sugar, butter, salt and cinnamon. 
Mix thoroughly, then stir in flour and baking powder which have 
been sifted. Stir in the apples chopped fine. Fry in deep fat and 
sprinkle with powdered sugar. 

PINEAPPLE FRITTERS 

1 cup flour 34 teaspoon salt 

% cup milk 1 tablespoon melted butter 

2 eggs 1 tablespoon sugar 

2 teaspoons Watkins Baking 8 thin slices pineapple 
Powder 

Sift dry ingredients into a bowl, beat the eggs, add milk to dry 
ingredients, then the beaten eggs and melted butter. Dip fruit 
in batter and fry in deep fat. Serve with lemon sauce. 

LEMON SAUCE 

1 tablespoon cornstarch 2 cups boiling water 
1 cup sugar 2 tablespoons butter 

Juice of 1 lemon and a bit of grated rind 

Mix cornstarch and sugar, add water and cook for 20 minutes. 
Add grated rind and juice of lemon and butter and serve very hot. 

Page Thirty 


1 


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RICE AND CHERRY FRITTERS 

1 Y cups steamed rice % cup fresh sweetened cherries 

2 tablespoons butter or preserved cherries drained 

1 well beaten egg 

Mix ingredients in order given. Pour into a shallow pan; let stand 
until cool. Cut in squares, dip in crumbs, egg and crumbs again. 
Fry in deep fat. Roll in powdered sugar and serve with cherry 
sauce made by thickening cherry juice with cornstarch and adding 
juice of 1 lemon. 

CORN FRITTERS 

1 can corn 1 saltspoon salt 

1 teaspoon Watkins Baking 2 eggs 

Powder Y 2 cup flour 

Add dry ingredients mixed and sifted well to corn. Then add 
beaten yolks of eggs and fold in beaten whites. Drop the mixture 
by tablespoonfuls into deep fat and brown. 

CAKES AND COOKIES 

MARBLE COCOA CAKE 

2 cups flour sifted 3 times 3 egg whites 

1 cup sugar % cup sweet milk 

Yz cup butter Yt teaspoon Watkins Vanilla 

3 teaspoons Watkins Baking Powder 

Cream butter and sugar. Sift flour and add baking powder, then 
sift again. Add milk and flour alternately to creamed mixture, 
add flavoring and the beaten whites of eggs. Separate the batter 
and to one-half add 3 teaspoons Watkins Cocoa, Y teaspoon each 
of Watkins Nutmeg, Cinnamon and Allspice and Y teaspoon soda. 
Beat well and drop into a pan with horn in middle, first white then 
dark batter. Bake 45 minutes in moderate oven. Ice with con- 
fectioner’s icing made by beating IY cups confectioner’s sugar 
and 3 tablespoons cream and Y teaspoon Watkins Lemon or Pine- 
apple Extract. 


Page Thirty-One 



Food that Tastes Qood because it is 


IN HAPPY HOMES 

you will find good 
foods finely flavored 
with Watkins Pure 
Spices and Extracts. 


delicious when pte* 
Watkins Spices 
Extracts 




IDhen Nature produces finer rail? materials!; 

Meanwhile IDatkins Quality 





use it is Qood becomes supremely 


prepared unth 
is Spices and 
Tracis 


THE GOOD COOK 
cooks better, with 
far greater economy 
when Watkins Qual- 
ity Products are used. 


materials IDatkins mill make better products, 
is Quality continues supreme. 


pPf WAT KIN S COOK BOOK, J0j 

BROWN STONE FRONT CAKE 

}/2 cup butter cup hot water 

1 Yz cups sugar 2 eggs 

% cup Watkins Cocoa 1 teaspoon Watkins Vanilla 

3^ cup sweet milk 1 teaspoon soda 

2 cups flour 

Cream butter and sugar. Dissolve cocoa in hot water and add 
the eggs beaten. Add milk and flavoring. Dissolve soda in hot 
water and add flour. This makes a splendid cake and is a rich 
mahogany color. 



FRUIT CAKE 


2 cups brown sugar 
% cup shortening 
2 cups water 
2 cups raisins 
2 cups currants 


2 teaspoons Watkins Cinnamon 
1 teaspoon Watkins Cloves 
1 teaspoon Watkins Nutmeg 
M teaspoon Watkins Allspice 
1 teaspoon salt 


Stir this mixture together and cook for 3 minutes. Cool and add 
4 cups flour, 2 small teaspoons soda, 2 teaspoons Watkins Baking 
Powder, and cups nut meats. Bake in 2 well greased loaf tins 
45 minutes in moderate oven. Will keep indefinitely. 


Page Thirty-Four 


ggj : WATKINS COOK BOOK, 



COCOANUT CAKE 


1 cup sugar 

3 cups flour 

l A teaspoon salt 

4 eggs 


34 cup butter 

1 cup milk 

2 teaspoons Watkins Vanilla 

3 teaspoons Watkins Baking 

Powder 


Cream butter and sugar together, sift the flour, baking powder 
and salt and add alternately with the beaten yolks of eggs and 
milk. Beat thoroughly, then add stiffly beaten whites of eggs 
and flavoring and mix gently. Grease 3 layer tins, dust with flour 
and divide mixture. Bake in moderate oven 20 minutes. Use 
the following filling between layers and on top of cake: 


FILLING FOR COCOANUT CAKE 


1 teaspoon butter 
1 cup sugar 
1 cup water 

Pinch of cream of tartar 


1 teaspoon Watkins Vanilla 
White of 1 egg 
J4 cup shredded cocoanut 
34 teaspoon salt 


Boil water and sugar together, add butter and cream of tartar and 
boil until it forms soft ball in cold water. Beat white of egg to 
stiff froth, add salt, then pour in syrup gradually, add vanilla and 
beat until thick and cold. Spread on cake and sprinkle over with 
cocoanut. Enough for 3 layers. 


Page Thirty-Five 


a 

(HE WATKINS COOK BOOkT = |^^| 


CARAMEL SPONGE CAKE 

1H cups sugar 1 teaspoon Watkins Vanilla 

1 % cup sifted pastry flour 4 eggs 
3 level teaspoons Watkins ^ cup boiling water 
Baking Powder J4 teaspoon salt 

Put 1 cup of the sugar in a pan and place the pan on the stove. 

Heat, stirring meanwhile, until the sugar is all melted and of a 01 

light brown color, but do not let it burn. Add the boiling water t ^ 

and stir until all lumps are dissolved. This makes about 1 cup & 

of syrup. Beat the 4 egg whites until stiff. Add beaten yolks 
and the remaining half cup of sugar. Mix salt, baking powder 
and flour and add to the egg mixture alternately with the hot syrup. 

Add vanilla. Bake like any sponge cake in a moderate oven and & 

frost with caramel frosting. oi 

of 



BROWNIES 

1 cup brown sugar 1 teaspoon Watkins Vanilla 

1 e &g 1 cup chopped nuts 

cup melted butter y 2 cup flour g, 

2 tablespoons Watkins Cocoa 

Mix and spread with knife in small pan. Bake in very moderate , 

oven 20 minutes. Turn out of pan as soon as taken from oven 
and cut in strips about 1x4 inches. Roll in powdered sugar. 

Page Thirty-Six 




sc WATKINS COOTTBOOK, 


COCOA CREAM CAKE 

% cup butter 3 eggs 

234 cups flour 1 cup sugar 

2 tablespoons Watkins Cocoa 334 teaspoons Watkins Baking 
1 cup milk Powder 

1 teaspoon Watkins Vanilla 

Cream butter, blend in sugar and cocoa. Stir in the eggs one by 
one without previous beating. Sift baking powder with the flour 
and add alternately with milk to other mixture; then add extract. 
Bake in 2 or 3 layers and put together with the following frosting: 

White of 1 egg 2 teaspoons cold water 

% cup confectioner’s sugar J4 teaspoon Watkins Vanilla 

Beat white of egg until stiff; add water and sugar. Beat thor- 
oughly, then add flavoring. Spread between layers and on top 
of cake. 



CHOCOLATE CAKE 


34 cup Watkins Cocoa 34 cup sweet milk 

34 cup white sugar Yolk of 1 egg 

Boil well together and let cool 


1 cup sugar 2 eggs 

34 cup butter 34 cup sour milk into which 1 

teaspoon soda has been dissolved. Mix both parts together and 
add 2 cups flour. Bake in moderate oven in layers. Ice with 
chocolate icing and nuts. 


Page Thirty-Seven 


IM 

f WATKINS COOK BOOK. iPti 




COCOA CAKE WITHOUT EGGS 

2 cups brown sugar 1 cup sour milk or buttermilk 

Yz cup Watkins Cocoa 2Y cups flour 

Y cup lard 

Last of all add Y cup hot water to which 1 level teaspoon soda has 
been added. This makes 3 big layers and is improved by adding 
1 teaspoon Watkins Vanilla. 



JELLY ROLL 

4 eggs 1 teaspoon Watkins Baking 

1 cup sugar Powder 

2 tablespoons melted butter Y teaspoon salt 

2 cups flour 4 tablespoons milk 

1 teaspoon Watkins Lemon Jelly or preserves 
Extract 

Beat eggs and sugar together 20 minutes. Remove beater, sift 
in flour, salt and Baking powder, add milk, extract and melted 
butter. Grease large flat tin, dust over with flour, pour in mixture 
and spread out evenly. Bake 12 minutes in moderate oven. Turn 
out on sugared paper, spread quickly with jelly or preserves and 
roll up at once. This cake will crack if spreading and rolling are 
not quickly done. Sliced jelly roll is delicious with custard. 

Page Thirty-Eight 


jpl WATKINS COOK BOOK,!^ 


PRINCE OF WALES CAKE 


2 cups brown sugar 
1 cup butter 

1 cup sour milk 
4 cups flour 

2 teaspoons soda 

2 egg yolks or 4 whole eggs 
1 cup nuts a 


1 teaspoon Watkins Cinnamon 
1 teaspoon Watkins Nutmeg 

1 teaspoon Watkins Cloves 

2 tablespoons molasses 

H teaspoon Watkins Baking 
Powder 
raisins mixed 


Bake in loaf and frost with caramel frosting. 



CREAM PUFFS 

1 cup milk 4 eggs 

1 cup flour sifted four times Pinch of salt 
1 tablespoon butter 

Put milk in double boiler with butter; let boil, and add flour; let 
cook 2 minutes. Remove from fire; break in eggs, one at a time 
and beat well. Drop on pans; bake 20 minutes until crisp. Fill 
with custard or whipped cream when cool. Serve with hot choco- 
late or maple sauce, or sprinkle with powdered sugar. 

Page Thirty-Nine 


WATKINS COOK 6001^10 

COCOA COOKIES 

K cup shortening cup Watkins Cocoa 

1 cup sugar 4 teaspoons Watkins Baking 

2 eggs Powder 

% cup milk 4 cups flour 

Cream the sugar and the shortening together; add the milk slowly, 
then the eggs well beaten and the cocoa; sift the flour and baking 
powder together and add to make a stiff dough. Roll out inch 
thick and cut. Bake in a hot oven 12 to 15 minutes. Decorate 
with white icing. 



STRAWBERRY SHORTCAKE 

2H cups flour Butter 

5 teaspoons Watkins Baking Strawberries 
Powder 1J4 cups sugar 

Y 2 teaspoon salt Whipped cream 

cup shortening Sugar 

Scant cup of milk 

Sift together flour, baking powder and salt; work in shortening 
and then use milk as needed to mix to a soft dough. Spread the 
dough in two well greased pans and bake about 15 minutes. Turn 
one cake on a large plate, spread with butter, cover with straw- 
berries mixed with sugar; set the second cake above the berries, 
spread with butter and cover with the rest of the berries. Serve 
with or without cream. 


|ffl|_WATKINS ~COOKT BOOTHS 



DOUGHNUTS 

2% cups sifted flour 3^ tablespoon shortening 

2 teaspoons Watkins Baking 1 egg 

Powder % cup sugar 

H teaspoon salt 3^ cup milk 

Yz teaspoon Watkins Nutmeg 

Sift together flour, baking powder, salt and nutmeg and work in 
shortening. Beat the egg, beat in sugar and milk and stir into the 
dry ingredients. Take out a little at a time on a floured board, 
roll into a sheet, cut out with a doughnut cutter and fry in deep 
fat. The fat is at the right heat when it browns a crumb of bread 
in 60 seconds. 


FROST1NGS AND FILLINGS 

BOILED FROSTING 

2 cups sugar cup water 

Pinch of cream of tartar 

When cooked beat in whites of 2 eggs; if too hard, add cold water 
and beat. 

MAPLE FROSTING 

Add 1 cup of sweet cream to 3 cups of brown sugar, boil 
slowly until it will thread from a spoon. This will take about 

Page Forty-One 



WATKINS COOK BOOH 


Z A hour. Then let it get about half cool, stir in 6 drops of Wat- 
kins Maple Flavor and cup of chopped nuts, beat until creamy 
and spread over cake. 


UNCOOKED COCOA ICING 

Beat white of egg stiff, add powdered sugar until stiff; add little 
cream and Watkins Vanilla, and 1 heaping teaspoon Watkins 
Cocoa, and more sugar if necessary. When of right consistency 
spread on cake. 

COCOA ICING 

Two cups of sugar mixed with 2 tablespoons of Watkins Cocoa. 
1 cup cream. Let boil slowly until it forms a soft ball in water, 
btir until thick and creamy and flavor with Watkins Vanilla. 

FILLING FOR NUT CAKE 

1 pint milk Salt 

J H cup sugar 

3 tablespoons cornstarch y 2 cup chopped nuts 

Cook above ingredients with exception of egg, until of a thick 
creamy consistency. When about half cool add nuts and 1 teaspoon 
V\ atkins Vanilla. Use between layers, and use white icing on the 
top. 

RAISIN FILLING 

1 cup chopped raisins cup water 

1 cup sugar 

Boil together until it threads; take off and pour on white of 1 egg* 
beat until it thickens. 

BUTTER FROSTING 

H cup butter 2 tablespoons cream 

1 cup powdered sugar 1 teaspoon Watkins Vanilla 

or other flavoring 

the butter, gradually add sifted sugar and beat until smooth. 
Add flavoring and cream until of right consistency to spread. Do 
not spread on a hot cake. 

Page Forty-Two 


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WA TKINS COOK BOOK rTM)) 

PIES AND PASTRY 

A GOOD FOUNDATION FOR PIES 

1 heaping cup flour teaspoon salt 

Saltspoon of Watkins Bak- \4 to ]4 cup shortening 
ing Powder Very cold water to mix 

Add the salt and baking powder to flour and combine well. Then 
add about % of the whole amount of shortening and work it in 
with the fingertips until the whole is crumbly and like coarse meal. 
With a knife cut in enough very cold water to make the mixture 
the right consistency to roll. It should be quite stiff. Reserve 
14 of the dough for the bottom crust and lay the remainder on a 
well-floured board, marble or enameled top table, and pat or lightly 
roll until half an inch in thickness. Put on about 14 of the remain- 
ing shortening in small amounts, sift a bit of flour over and roll 
up lightly. Roll out again, proceed as before. The crust is now 
ready for the pan. When placing crust in pan, press edges down 
firmly. This amount will make one pie. Grated cheese or ground 
nuts may be added to the above in small quantities, to give the 
crust a new and different flavor occasionally. 

SNOWDRIFT CHERRY PIE 

Line a pie tin with rich pie dough. Fill the crust with canned 
cherries, using the juice also. Add enough sugar to sweeten and 
1 tablespoon flour, working the sugar and flour through the cherries. 
Place in the oven and bake quickly. When the pie is cool, whip 
1 cup of cream until very stiff, sweeten to taste and pile on top of 
the pie. 

ONE-CRUST RAISIN PIE 

1 cup of raisins Pinch of salt 

% cup sugar 3 tablespoons cornstarch 

3 4 cup water 2 eggs separated 

\4 cup cream 

Put sugar, raisins and water on stove to boil. Then mix cream, 
salt, cornstarch and yolks of eggs together and add to boiling mix- 
ture. Cook until thick, pour into a baked pie shell, add meringue 
and brown. 


Page Forty -Three 


[S P% WATKINS COOK BOOK, jltj 



MINCE PIE 

When making pies, line deep plate with crust, fill with mince 
meat, put over top 1 tablespoon cream, 1 tablespoon sugar and bits 
of butter. Put on top crust and bake 30 minutes in moderate 
oven. Serve with cubes of Swiss cheese. 


MINCEMEAT FOR PIES 


2 cups finely chopped lean beef 2 cups sugar 
4 cups finely chopped tart apples 1 cup apple cider 
2 cups chopped seeded raisins 1 tablespoon Watkins Cloves 


2 cups currants 

1 cup finely chopped citron 

2 teaspoons salt 

1 cup suet chopped or butter 


1 cup nuts 


1 tablespoon Watkins Cin- 
namon 

1 tablespoon Watkins Nutmeg 
1 cup meat stock 


Cook beef and let cool in liquor; then chop. Mix other ingredients 
in order named. Simmer slowly for 1 hour; bottle and seal hot. 
This makes about 5 pints. 


Page Forty-Four 




WATKINS COOK BOOK, | lj^ 



COCOA PIE 

H cup Watkins Cocoa 3 eggs 

1 l A cups sugar 2 cups milk 

cup cornstarch 2 teaspoons Watkins Vanilla 

% teaspoon salt 

Mix and sift cocoa, sugar, cornstarch and salt. Add unbeaten 
egg yolks with milk and stir well. Cook in double boiler until 
thick, stirring constantly. Remove from fire, add vanilla and pour 
into baked pie crust. Cover with meringue made by beating egg 
whites until stiff, adding X A teaspoon Watkins Baking Powder and 
6 tablespoons sugar. Brown in oven. 

PUMPKIN PIE (EXTRA GOOD) 

1 cup of steamed and strained 1 teaspoon Watkins Cinnamon 
pumpkin 3 well beaten eggs 

% cup brown sugar 2 cups of cream or rich milk 

Yi teaspoon W atkins Ginger teaspoon salt 
Mix well. Pour into a pastry lined tin, sprinkle a little sugar over 
top to make it brown nicely and bake until solid. 

PRUNE PIE 

Cook prunes until tender and run them through a food chopper. 
For each pie wanted, add 1 large apple chopped very fine, 1 teaspoon 
Watkins Cinnamon, 1 teaspoon Watkins Nutmeg, 1 teaspoon 
Watkins Allspice. Sweeten to taste and dot liberally with butter. 
Add enough prune juice to make the consistency of mincemeat. 
Bake in 2 crusts. 


Page Forty-Five 


WATKINS COOK BOOK, 


LEMON CUSTARD PIE 

1 cup sugar 2 tablespoons flour 

2 tablespoons butter 1 cup milk 

2 eggs 1 lemon, juice and rind 

Cream butter and sugar, add well beaten egg yolks and flour and 
beat well. Then add milk and lemon juice and grated rind. Lastly 
fold in the well beaten whites. Turn into pie crust and sprinkle 
Watkins Cinnamon over top. Bake like custard pie. 

PINEAPPLE SPONGE PIE 

2 cups grated pineapple 3^ teaspoon Watkins 

2 eggs Lemon Extract 

2 tablespoons melted butter 1 tablespoon cornstarch 
1 cup sugar 

Beat the egg yolks and sugar together with the cornstarch, add to 
pineapple with the lemon extract and melted butter. Cut and 
fold in stiffly beaten egg whites. Pour into plate lined with un- 
cooked pastry and bake until set, or about 20 minutes. 


PUDDINGS AND DESSERTS 


APPLE SPONGE PUDDING 


3 eggs separated 1 teaspoon Watkins Vanilla 

1 cup sugar or Lemon Extract 

1 cup flour 1 teaspoon Watkins Baking 

% cup water (scant) Powder 

Beat well, folding in egg whites last. 

6 medium sized apples 2 tablespoons butter 

1 pound brown sugar 


Pare and divide the apples into eighths. Put in baking dish 2 
tablespoons butter. Pour over butter the brown sugar, then the 
apples and pour batter over all. Bake % to 1 hour in moderate 
oven. Serve with jellied side on top, with or without cream. 


Page Forty-Six 


B8l WATKINS COOK BOOKJl^ 


cup butter 
1 cup sugar 
Vz cup milk 
Pinch of salt 


COTTAGE PUDDING 

2 eggs 

1 large cup flour 
1 large teaspoon Watkins 
Baking Powder 


Beat butter and sugar until creamy; add yolks of eggs, milk, flour, 
whites of eggs beaten stiff, and 1 teaspoon Watkins Vanilla. Bake 
% hour in moderate oven in gem tins. Serve with hard sauce, 
whipped cream or hot chocolate sauce. Or split each cake open, 
insert 1 tablespoon of strawberry or other preserves, and top with 
whipped cream. 


JELLY CUSTARD WHIP 

Make a soft custard, using 2 cups of rich milk, 4 tablespoons 
of sugar, 1 whole egg beaten, and the beaten yolks of 2. A small 
amount of finely chopped nuts may be stirred into it when cooked. 
Pour into 6 sherbet glasses and let cool. Put a small glass of any 
kind of fruit jelly (strawberry or grape) into a large bowl and beat 
with Dover egg beater. Add the stiffly beaten whites of 2 eggs. 
Then beat the whole until stiff. Pile this on the custard in the 
glasses. A few bits of jelly may be saved for a garnish. 

COFFEE JELLY 

2 cups clear, strong coffee cups cold water 

1 cup sugar 3^ box gelatine 

1 cup boiling water 

Soak gelatine 3 minutes in cold water; stir in sugar, pour over it 
boiling water and coffee; strain, and set away to harden. Serve 
with whipped cream. 


COCOA SOUFFLE 

Melt 2 tablespoons butter, add 2 tablespoons flour and % cup 
milk. Add 3 tablespoons cocoa mixed with cup sugar and 2 
tablespoons hot water. When smooth, add 3 beaten yolks of eggs 
and cool. Fold in whites of eggs beaten stiff, and Yz teaspoon 
Watkins Vanilla. Turn into buttered baking dish and bake 25 
minutes in moderate oven. 


Page Forty-Seven 


^ L 

pPf WATKINS COOK BOOK, If jlj - 

STEAMED CHOCOLATE PUDDING 

2 tablespoons Watkins Cocoa 2 eggs 
2J^ tablespoons butter H cup milk 

3^ cup sugar 2 scant cups flour 

1 teaspoon Watkins Vanilla 2 scant teaspoons Watkins 

Baking Powder 

Cream butter and sugar, add eggs one at a time, and beat well. 

Add cocoa mixed with flour and baking powder and 3^ cup milk 
alternately. Lastly add melted butter. Put in mold and steam 
3 hours. Serve with hard sauce. 

a 

ARME RITTER 

Sift together 13^ cups of flour, 2 teaspoons of Watkins Baking 
Powder, % teaspoon salt and 2 tablespoons powdered sugar. Beat 
1 egg, add % cup milk and to this add the dry ingredients. Stir 
to a smooth batter, which should be thin enough to coat whatever 
is dropped into it. Prepare 8 or 10 slices of rather stale bread, 
cut quite thin. Spread half of them with jam and butter the others, 
spreading the butter quite thin. Press together in sandwich fashion 
the buttered slices over those spread with jam. Cut in strips or 
fancy shapes. Dip in batter and fry in deep fat. Drain, sprinkle 
with sugar and serve with lemon sauce. 


WATKINS COCOA SYRUP 

(For Ice Cream, Puddings, etc.) 

1 cup Watkins Cocoa 2 cups sugar 

Dash of salt 2 cups boiling water 

2 teaspoons Watkins Vanilla 

Mix and sift cocoa, sugar and salt. Add boiling water and stir 
well. Boil 25 minutes. Remove from fire and add vanilla. Cool 
and place in sterilized jars; seal and keep in refrigerator until ready 
for use. 


WATKINS COOK BOOlCI^ 

FROZEN COCOA PUDDING 

1 quart milk Y teaspoon salt 

1 Yi cups sugar 2 tablespoons cornstarch 

Yl cup Watkins Cocoa 

Put the milk on to heat in a double boiler; mix the cornstarch, 
cocoa, sugar and salt with a little of the cold milk until smooth; 
then add them to the hot milk and cook for 15 minutes. When 
cold put in the freezer and freeze. If necessary canned milk may 
be used instead of fresh milk. 

COCOA MARSHMALLOW ROLL 

Mix l /2 cup sugar w r ith 2 tablespoons Watkins Cocoa. Then 
add 2 eggs and beat until very light. Stir in 1 tablespoon of melted 
butter, then l A cup of pastry flour sifted with % teaspoon of Wat- 
kins Baking Powder. Pour into a greased shallow pan and bake 
in a moderate oven for 12 to 15 minutes. Turn out on a piece of 
brown paper sprinkled with powdered sugar. Spread with marsh- 
mallow whip or cream and roll up like a jelly roll. Wrap the paper 
or a cloth around it and let stand until cold. Ice with chocolate 
frosting. 


SALADS 

WALNUT SALAD 

Mix equal quantities of cut celery, apples and chopped walnuts 
and serve on lettuce leaf with following dressing: 

1 tablespoon sweet cream 1 tablespoon sugar 
2 tablespoons Watkins Prepared Mustard 

BUTTERFLY SALAD 

Cut a slice of pineapple in halves and place on lettuce leaf with 
rounded edges together. This represents wings of the butterfly. 
Slice a very small banana into quarters lengthwise and place one 
strip between the rounded edges of the pineapple to form the body. 
For eyes put in tiny bits of raisins. Cut fine strips of pimentos 
for feelers or use pieces of maraschino cherries. Serve with cooked 
salad dressing, which is placed on the lettuce leaf beside the butterfly. 

Page Forty -Nine 



EGG AND POTATO SALAD 

5 cold potatoes 6 or 8 hard boiled eggs ^ 

Slice eggs and potatoes. 

DRESSING 

1 cup sweet or sour cream 1 teaspoon salt 
3 tablespoons vinegar y 2 teaspoon Watkins ground 

Mustard 

Steam this in double boiler. When it has come to a boil add 1 

egg beaten light and stir constantly. Remove from fire shortly * 

after egg has been added. Pour over sliced eggs and potatoes and 

mix well. Garnish with parsley or lettuce and serve. I 

| ¥ 

ORANGE CUP SALAD 

}/2 cup dates 3 oranges 

Yl cup figs % cup sugar 

Y cup pineapple 

Halve the oranges; remove pulp; put shells on ice to stiffen. Cut 
the fruit into small pieces, add a little sugar and mix together 
thoroughly with a dressing made from Watkins Prepared Mustard. 1 

(See dressing recipe under Walnut Salad.) Fill each shell with the 
mixture and put whipped cream on top. Serve on lettuce leaves. 

Page Fifty 



FRUIT SALAD 

24 marshmallows 2 juicy apples 

1 can pineapple 6 oranges 

]/2 cup nut meats 

Cut fruit and marshmallows into small pieces, then mix and chill. 

DRESSING 

1 tablespoon butter 2 tablespoons vinegar 

Pinch of salt 2 eggs 

2 tablespoons sugar Y pint whipped cream 

1 teaspoon Watkins ground Mustard 

Beat up eggs in double boiler, add vinegar, sugar, salt, butter and 
mustard and cook until thick. Cool and add whipped cream. 
Pour off surplus juice from chilled fruit, add nuts and mix dressing 
with fruit and serve on lettuce. 

TOMATO JELLY SALAD 

Yz can or 2 cups tomatoes 1 teaspoon salt 
1 slice onion 2 teaspoons sugar 

3 whole cloves Yz teaspoon Watkins Pepper 

1 bay leaf 2 tablespoons gelatine soaked 

in Yl cup cold water 

Boil tomatoes with onion and seasoning until soft. Strain and add 
soaked gelatine, stirring until dissolved. Pour into molds. Serve 
on beds of shredded celery and lettuce with mayonnaise. 

Page Fifty-One 


^B|_watkins cook _B gotQftj 




STUFFED APPLE SALAD 


Pare and core firm apples. Simmer gently in water to which 
tiny red cinnamon candies have been added. These serve for 
sweetening and give color and flavor. Cool. Place on lettuce 
leaf, fill centers with cottage cheese and nuts or chopped raisins 
and nuts, add salad dressing and serve. 


CANDLESTICK SALAD 


Place a whole slice of pineapple on a salad plate. Cut a straight 
banana in halves crosswise. Stand half of the banana in upright 
position in center of pineapple slice. Make a cut in tip of banana 
and insert a third of a red maraschino cherry for a flame. Serve 
with mayonnaise or boiled dressing placed at one side of the pine- 
apple. 


SHRIMP SALAD 


2 tablespoons butter 
1 can shrimps 
1 cup celery cut fine 
1 cup tart apple cubes 
1 cup nuts 

Salt and pepper to taste 
1 cup whipped cream 
Yi cup thick cream 


1 lemon 

4 tablespoons vinegar 

2 tablespoons water 
4 eggs 

1 teaspoon Watkins ground 
Mustard 
1 teaspoon salt 
1 teaspoon sugar 


Break shrimps into pieces in bowl, moisten with a little melted 
butter, season with vinegar, salt and pepper. Put apple cubes in 
small dish and sprinkle lightly with lemon juice, then put in celerv 
with a little more lemon juice and toss together. Cover and set 
aside. Heat vinegar and water in double boiler, beat eggs, and 
gradually add to vinegar, stirring constantly. Add butter and 
cook slowly, still stirring. Remove from fire and beat till cold, 
then add mustard, salt, sugar and pepper. Add thick cream just 
before serving. When ready to serve toss nuts, celery, apple and 
shrimps together and a little dressing. Heap on crisp lettuce 
leaves on individual plates and pour over each salad a heaping 
spoon of dressing and top with spoon of unsweetened whipped 
cream. 


Page Fifty -Two 




u 

10% WATKINS COOK BOOK. iPlB 

SALAD DRESSINGS 

FRUIT SALAD DRESSING 

Beat juice of 2 oranges, 3 lemons and 2 eggs; add Y cup sugar 
and boil in double boiler until clear. Whip 1 cup cream and stir 
thoroughly into mixture; set away to cool. 

COMBINATION DRESSING 

Y cup olive oil Little chopped parsley 

2Yi tablespoons vinegar Y tablespoon chopped pimento 

Y small onion minced Vz tablespoon green pepper 

1 teaspoon Watkins Prepared Y teaspoon salt 

Mustard Pinch of powdered sugar 

Add 1 ingredient at a time, mixing thoroughly with spoon. Let 
stand Yz hour and use on any green salad. 

RUSSIAN DRESSING 

4 tablespoons tomato catsup 1 teaspoon chopped green and 
1 hard boiled egg chopped fine red peppers 

Y tablespoon vinegar 2 tablespoons olive oil 

Dash of Watkins Red Pepper 1 tablespoon Watkins Prepared 

Mustard 

Mix oil, vinegar, catsup and Watkins Prepared Mustard thor- 
oughly. Then stir in lightly the remaining ingredients, leaving 
the chopped egg until the last. 

MAYONNAISE DRESSING 

1 egg yolk Dash of Watkins Red Pepper 

Y teaspoon Watkins ground 1 cup salad oil 

Mustard 2 tablespoons vinegar or lemon 

Y teaspoon salt juice 

Utensils and ingredients should be very cold. Put egg yolk in 
shallow bowl, add seasoning and mix well. Add oil slowly, almost 
drop by drop, beating until thick. Thin with vinegar and continue 
adding oil and vinegar until all is used. Juice of lemon may be 
substituted for vinegar. 


Page Fifty -Three 


w 

WATKINS "COOK 


BOOK, 



HONEY SALAD DRESSING FOR FRUIT SALAD 

3 egg yolks 34 cup lemon juice 

34 cup strained honey Grated rind of lemon 

1 tablespoon sugar 34 cup sweet whipped cream 

Beat eggs until frothy; add honey, sugar, lemon juice and rind. 
Put on fire in double boiler and cook, stirring constantly until as 
thick as heavy cream. When cool add 34 cup whipped cream. 

FRENCH DRESSING 

Mix in dish 34 teaspoon salt, a bit of Watkins ground Mustard, 
sugar, a bit of Watkins Black Pepper and Red Pepper and 4 table- 
spoons olive oil; add 1 tablespoon vinegar. Ingredients should 
be very cold. Beat until thick and serve on vegetable and meat 
salads. 


JELLIES AND PRESERVES 

GRAPE JELLY 

Select grapes not fully ripe; wash, drain; put in kettle and mash 
well; heat until all skins are broken and juice flows freely; strain 
and put through a flannel bag. Measure; bring to boiling point 
and boil 5 minutes. Add heated sugar (pint to pint) to juice and 
boil 3 minutes; skim; pour in glasses. Place in sun; let stand 24 
hours and cover with paraffine. 

APPLE MINT JELLY 

Cut up white tart apples. Cover with boiling water, cover 
and let cook undisturbed until soft. Turn into pan. For every 
quart of apple juice, heat 3 cups of sugar in a pan in the oven. Set 
juice over fire with 1 bunch of mint leaves in a cheesecloth bag. 
Cook 20 minutes; strain into clean saucepan. Heat to boiling 
point; add hot sugar, let boil until it jellies slightly when tested. 
Tint with green vegetable coloring, either liquid or paste. Have 
jelly glasses filled with water, turn out and pour in jelly. This 
is very good to serve with meats. 

Page Fifty-Four 


u 

jfSP^ WATKINS COOK BOOH 

PINEAPPLE AND GOOSEBERRY RELISH 

2 cups gooseberries 3 cups sugar 

1 cup pineapple 

Put pineapple through grinder, mix with gooseberries and sugar 
and cook until thick like jam. Put in glasses as for jelly. 

GRAPE CONSERVE 

One basket grapes. Cook without water and mash through 
colander. Add peels of 3 oranges, which have been cooked sep- 
arately 10 minutes previously, 6 cups sugar, 1 package seedless 
raisins, and the juice of 5 oranges. 1 cup of walnuts when almost 
done. Cook 25 minutes. 

PEACH CONSERVE 

Very ripe peaches and as much sugar, pound walnuts to 1 
quart peaches, 1 orange and 1 grated rind; simmer slowly. 

SPICED CURRANTS 

7 pounds currants 2 tablespoons Watkins Cinnamon 

5 pounds brown sugar 2 tablespoons Watkins Cloves 

1 pint vinegar 1 teaspoon Watkins Allspice 

Pick over the currants, wash, drain and remove the stems. Put 
in a kettle, add the sugar, vinegar and the spices. Bring to a boil 
and let simmer until it is of the consistency of heavy marmalade 
or jam, which will be about 1 hour. Store in a stone jar and keep 
in a cool place. 

ORANGE MARMALADE 

Use only the pulp from 2 grapefruit. Slice 6 oranges and 4 
lemons thin and cut in small pieces; place in preserving kettle over 
night with 3 quarts of water; add 3 pounds of cane sugar. In 
the morning boil until it is like jelly. Three pounds of sugar is a 
little over 2 quarts. 

CANNED STRAWBERRIES 

Wash and hull berries. Use 4 pounds sugar to 6 pounds of 
berries and 6 cups of water; let berries stand with sugar over night; 
in the morning add water and let boil up quickly; skim and can. 

Page Fifty -Five 


& 


WATKINS COOK BOOK, * 


PICKLES AND RELISHES 


MUSTARD PICKLES 


2 quarts small pickles 
2 quarts white onions 
2 quarts green beans 

2 heads cauliflower 

3 green peppers 
3 red peppers 
2 grated carrots 


134 teaspoons turmeric powder 


2 heads celery 
2 cups sugar 
% cup flour 

34 cup Watkins ground Mustard 
1 egg 

1 ounce butter 
2J^ quarts vinegar 


Let cucumbers stand in salt and a little alum and water 24 hours. 
Boil onions in salt and water, not too tender. Cook beans in salt 
and water. Cook cauliflower in lots of water. Slice peppers and 
cut celery fine. Cook sugar, flour, mustard, egg, butter, vinegar 
and turmeric powder as for salad dressing. Boil celery, onions 
and carrots in dressing. Combine all vegetables with dressing 
mixture and seal hot. 


1 

[ 


SLICED CUCUMBER PICKLES 

Slice large cucumbers and cover with salt water over night. 
Fill 2 quart jars with cucumbers. Add 2 teaspoons Watkins Mus- 
tard, 2 teaspoons sugar, 1 teaspoon Watkins Mixed Spices and 1 
teaspoon celery seed. Fill jar with cold vinegar and seal. 


DILL PICKLES 

50 medium cucumbers 1 cups salt 

1 large bunch dill 6 quarts water 

/4 cup mustard seed 34 cup grated horse-radish 

134 quarts vinegar 

Place cucumbers to soak over night by using 1 cup of salt to each 
gallon of water. In the morning drain and arrange them in layers 
in glass fruit jars. Place on top of each layer some of the dill, 
horse-radish and mustard seed. Heat together the vinegar, water 
and salt and pour it boiling hot over cucumbers and seal. 

Page Fifty-Six 




WATKINS COOK BOOK, g Bl 

CORN RELISH 


1 quart vinegar , , u 

3 tablespoons Watkins ground Mustard/ 01 °^ e er 

20 ears of corn 2 red peppers 

4 large onions 2 cups sugar 

1 head cabbage cup salt 

2 green peppers 2 teaspoons celery seed 


Boil all together about hour; watch closely that it does not burn. 
Seal hot. 


CRAB APPLE PICKLES 

Crab apples 1 pound sugar 

1 cup vinegar 1 ounce Watkins Cloves 

1 ounce Watkins Allspice 2 ounces Watkins Cinnamon 

Use the whole spices, taking them from a package of Watkins Mixed 
Spices, and put them in a little cheesecloth bag; drop the bag into 
the vinegar and boil 5 or 8 minutes; clean the apples, remove the 
blossom end and cook in the hot vinegar until tender; seal in jars. 
Remove spice bag from vinegar so apples will not be discolored. 


CANDIES AND CONFECTIONS 


CHRISTMAS PUDDING CANDY 

3 cups sugar 1 pound dates 

1 cup light cream 1 pound figs 

1 heaping tablespoon butter 1 pound raisins 
1 teaspoon Watkins Vanilla 1 pound cocoanut 
1 or 2 cups nuts 

Cook sugar, cream and butter to soft ball. Beat until creamy, 
then beat in fruit and nuts. If cocoanut is coarse, grind it. When 
well mixed, roll as for meat loaf. Wrap in dampened cloth, then 
in waxed paper and put away to ripen. Make at least 2 weeks 
before you wish to use it. When wanted, slice in squares and 
oblongs. 


Page Fifty-Seven 



COCOA FUDGE 

1 cup Watkins Cocoa 3 tablespoons butter 

4 cups white sugar 1 teaspoon Watkins Vanilla 

2 cups milk 1 cup chopped nuts 

Sift cocoa and sugar together; add milk and stir well. Flace over 
fire, bring to boiling point and boil gently until a little dropped 
in cold water forms a soft ball. Do not stir during the boiling 
process. Remove from fire, add butter and let cool. Then add 
vanilla and chopped nuts and beat until creamy. Pour into buttered 
pan and mark into squares before it hardens. 

CREAM NUT LOAF 

6 cups white sugar 1 pound English walnuts 

1 cup white syrup 3 cups light cream 

1 tablespoon butter 1 teaspoons W atkins Vanilla 

Boil sugar, syrup and cream until it forms a soft ball when tested 
in cold water. Remove from fire, add butter and beat until it 
thickens. Add nuts and vanilla and when nearly ready to set, 
pour into buttered loaf tin to cool. Slice and cut in squares. 

MAPLE FUDGE 

3 cups brown sugar 1 teaspoon Watkins Maple 

1 cup cream Mavor 

1 cup nuts 

Boil sugar and cream until it forms soft ball in cold water. Beat 
until light, add nuts and flavoring and turn into buttered dish. 
Mark in squares. 

Page Fifty-Eight 




WATKINS 


COOK 


BOOR, 



SALTED NUTS 

Cover nuts with boiling water; let stand 2 minutes; drain; put 
in cold water and rub off skins. Place on tins and put in oven 
and dry — don’t let brown. Take from oven and add 1 tablespoon 
melted butter to x / 2 pound of nuts. Put back in oven and brown; 
Take out and salt. 


BEVERAGES 

GRAPE HI-BALL LEMONADE 

Juice of 3 lemons 1 tablespoon Watkins Grape 

\y 2 pints of water Hi-Ball 

1 cup sugar 

Mix lemon juice with other ingredients. Turn into pitcher half 
filled with ice and stir thoroughly. Let stand 10 minutes before 
serving. 

MINT RASPBERRY PUNCH 

l /i cup orange juice 1 tablespoon Watkins 

y 2 cup lemon juice Raspberry 

y 2 cup sugar y doz. sprigs of fresh mint 

1 pint cold water 

Mix fruit juices, sugar and Watkins Raspberry; stir well and add 
water. Pour over large pieces of ice. Serve with a sprig of mint 
in each glass. 

GRAPE PUNCH 

Juice of 2 oranges 1 cup sugar 

Juice of 2 lemons 6 tumblers water 

2 tablespoons Watkins Grape Hi-Ball 
Mix ingredients well and chill with ice. This provides individual 
service for eight. 

CHILLED CHERRY TEA 

Prepare your favorite tea in quantity required. Chill with ice. 
Add 2 teaspoons Watkins Cherry Cluster to each glass served. 
Stir well. Sweeten as desired. 


Page Fifty-Nine 


WATKINS COOK BOOK, 


ICED COCOA 

3 tablespoons Watkins Cocoa 
Yz cup sugar 
1 cup boiling water 

Mix and add 1 quart scalded 
milk. Stir well; chill and serve 
with a spoonful of whipped 
cream. Quantity 5 or 6 glasses. 


ICED COCOA FOR THIRTY 

3 cups boiling water 
% cup Watkins Cocoa 
2]/2 cups sugar 

Stir until well dissolved. Place 
in double boiler and cook 30 
minutes. Cool and add 1 table- 
spoon Watkins Vanilla Flavor 
and 6 quarts of scalded milk. 
Chill, beat well. Serve in chilled 
glasses. Place a spoonful cracked 
ice in each glass, add cocoa, and 
top with whipped cream. 



MOCHA NECTAR 

1 cup strong coffee (Watkins) 3 cups Watkins Cocoa pre- 
serve with chipped ice pared with milk 


HOT COCOA 

Take one teaspoonful each of Watkins Cocoa and sugar for 
every cup. Mix thoroughly, add boiling water to make a paste. 
Add required amount of hot milk, or milk and water mixed, to 
produce desired richness. Boil about five minutes. Sweeten 
and serve. Add a marshmallow to each cup, if preferred, or top 
with whipped cream. 

Page Sixty 


WATKINS COOK BOOlC 3© 


KITCHEN WEIGHTS AND MEASURES 


60 drops 1 teaspoon 

3 teaspoons 1 tablespoon 

16 tablespoons wet 1 cup 

16 tablespoons dry 1 cup 

1 cup l /2 pint or 2 gills 

2 cups 1 pint 

2 pints 1 quart 

4 quarts 1 gallon 

8 quarts 1 peck dry 

1 heaping tablespoon sugar 1 ounce 

1 heaping tablespoon butter or 

butter size of an egg 2 ounces or 34 cup 

2 heaping tablespoons cocoa 1 square chocolate 

Juice of one lemon 3 tablespoons 

1 cup butter 34 pound 

2 cups granulated sugar 1 pound 

2 cups powdered sugar 1 pound 

2 cups brown sugar 1 pound 

4 cups flour 1 pound 

2 cups rice 1 pound 

2 cups chopped meat 1 pound 

2 cups chopped suet 1 pound 

3 cups raisins 1 pound 

434 cups coffee 1 pound 

1 cup chopped nut meats 34 pound 


When sour milk is used 1 even teaspoon soda to a pint 
of milk. 

1 teaspoon of baking powder is the equivalent of 
teaspoon of soda and 1 teaspoon of cream of tartar. 


Page Sixty-One 


W 'ml 

B9P*i WATKINS COOK BOOK, 


INDEX TO RECIPES 


Beverages — Page 

Chilled Cherry Tea 59 

Grape Hi-Ball Lemonade 59 

Grape Punch 59 

Hot Cocoa 60 

Iced Cocoa 60 

Iced Cocoa for Thirty 60 

Mint Raspberry Punch 59 

Mocha Nectar 60 

Bread and Rolls — 

Bran Bread 20 

Bread — Quick Process 20 

Bread — Slow Process 20 

Parker House Rolls 21 

Cakes and Cookies — 

Brownies 36 

Brown Stone Front Cake 34 

Caramel Sponge Cake 36 

Chocolate Cake 37 

Cocoa Cake Without Eggs 38 

Cocoa Cookies 40 

Cocoa Cream Cake 37 

Cocoanut Cake 35 

Cream Puffs 39 

Doughnuts 41 

Filling for Cocoanut Cake 35 

Fruit Cake 34 

Jelly Roll 38 

Marble Cocoa Cake 31 

Prince of Wales Cake 39 

Strawberry Shortcake 40 

Candies and Confections — 

Christmas Pudding Candy 57 

Cocoa Fudge 58 

Cream Nut Loaf 58 

Maple Fudge 58 

Salted Nuts 59 

Cheese and Egg Dishes — 

Bread and Cheese Omelet 15 

Cheese Balls 15 

Cheese Fondue 14 

Cheese Straws 14 

Cheese Toast 14 

English Monkey 15 


Page 


Scalloped Cheese Bread 14 

Welsh Rarebit 15 

Fish- 

Baked Fish 12 

Clam Chowder 13 

Codfish Balls 12 

Creamed Tuna Fish on Toast 13 

Pigs in Blanket 12 

Salmon Croquettes 13 

Salmon Loaf 12 

Trout 12 

Fritters — 

Corn Fritters 31 

Fritter Batter 29 

Lemon Sauce 30 

Pineapple Fritters 30 

Rice and Cherry Fritters 31 

Southern Apple Fritters 30 

Frostings and Fillings — - 

Boiled Frosting 41 

Butter Frosting 42 

Cocoa Icing 42 

Filling for Nut Cake 42 

Maple Frosting 41 

Raisin Filling 42 

Uncooked Cocoa Icing 42 

Griddle Cakes and Waffles — 

Bread Crumb Griddle Cakes 28 

Corn Meal Cakes 28 

Potato Pancakes or Omelet 28 

Sweet Milk Griddle Cakes 28 

Waffles 29 

Hot Breads — 

Baking Powder Biscuits 22 

Cocoa Biscuits 22 

Mary’s Raising Biscuits 27 

Nut and Raisin Loaf 26 

Nut Bread 24 

Popovers 25 

Three Day Biscuits 21 

Watkins Corn Bread 26 

Watkins Gingerbread 23 

Watkins Muffins 25 


Page Sixty -Two 





WATKINS" COOK BOOK. yBjj] 


INDEX TO RECIPES— ‘Continued 


Page 


Watkins Steamed Brown Bread 27 

Watkins Tea Biscuits 24 

Jellies and Preserves — 

Apple Mint Jelly 54 

Canned Strawberries 55 

Grape Conserve 55 

Grape Jelly 54 

Orange Marmalade 55 

Peach Conserve 55 

Pineapple and Gooseberry Relish 55 

Spiced Currants 55 

Meats — 

Baked Ham 9 

Beef Loaf II 

Chicken a La King II 

Chicken Pie 10 

Hamburg Roast En Surprise 9 

Jellied Veal Loaf 8 

Jiggs’ Favorite II 

Veal and Ham Pie 10 

Veal Birds 8 

Pickles and Relishes — 

Corn Relish 57 

Crab Apple Pickles 57 

Dill Pickles 56 

Mustard Pickles 56 

Sliced Cucumber Pickles 56 

Pies and Pastry — 

A Good Foundation for Pies 43 

Cocoa Pie 45 

Lemon Custard Pie 46 

Mincemeat for Pies 44 

Mince Pie 44 

One-Crust Raisin Pie 43 

Pineapple Sponge Pie 46 

Prune Pie 45 

Pumpkin Pie (Extra Good) 45 

Snowdrift Cherry Pie 43 

Puddings and Desserts — - 

Apple Sponge Pudding 46 

Arme Ritter 48 

Cocoa Marshmallow Roll 49 

Cocoa Souffle 47 

Coffee Jelly 47 

Cottage Pudding 47 


Page 


Frozen Cocoa Pudding 49 

Jelly Custard Whip 47 

Steamed Chocolate Pudding 48 

Watkins Cocoa Syrup 48 

Salads — 

Butterfly Salad 49 

Candlestick Salad 52 

Egg and Potato Salad 50 

Egg and Potato Salad Dressing 50 

Fruit Salad 51 

Fruit Salad Dressing 51 

Orange Cup Salad 50 

Shrimp Salad 52 

Stuffed Apple Salad 52 

Tomato Jelly Salad 51 

Walnut Salad 49 


Salad Dressings — • 


Combination Dressing 53 

French Dressing 54 

Fruit Salad Dressing 53 

Honey Salad Dressing for Fruit Salad . . .54 

Mayonnaise Dressing 53 

Russian Dressing 53 

Soups — 

Cream of Tomato Soup 7 

Noodles for Soup 8 

Oyster Stew 7 

Potato Soup 7 

Vegetable Soup 8 

Vegetables — 

Baked Squash 17 

Cabbage au Gratin 18 

Carrots Supreme 19 

Creamed Kohl Rabi 19 

Egg Plant 19 

French Fried Potatoes 19 

Fried Beets 18 

Glazed Sweet Potatoes 19 

Macaroni with Spinach 18 

Peas and Potatoes 18 

String Beans . 18 

Stuffed Baked Potatoes 17 

Stuffed Onions 17 

Stuffed Peppers 16 

Succotash 17 

Watkins Baked Beans 16 


Page Sixty-Three 


u 

| CT||_VVATKINS cook boor, flffjjj 


Watkins Products 

QUALITY :: ECONOMY :: CONVENIENCE 


FOOD PRODUCTS 

Baking Powder 
Cocoa 

Prepared Muatard 
Red Color 
Coffee 

Candy Minta — Four Flavor* 
Chewing Gum — Two Flavor* 
Extract* and Flavor* — 

Almond. Banana 
Cinnamon. Lemon 
Maple. Mixed Fruit 
Orange. Pineapple 
Strawberry 
Vanilla Straight 
Vanillin and Coumarin 
Vanilla. Vanillin and Coumarin 
Spices — 

Allspice Cinnamon 

Clove* Ginger 

Mustard Nutmeg 

Pepper Sage 

Red Pepper 
Mixed Pickling Spice* 

Fruit Flavors — 

Imitation Cherry 
Imitation Grape - 
Imitation Raspberry 

MEDICINES 

After Dinner Tablet* 

Aspirin 

Blood and Skin Alterative Tonic 
Cascara-Senna Compound Tablets 
Catarrh Medicine 
Cathartic Liver Pill* 

Chill Tonic 

Compound Mustard Ointment 

Com Salve 

Cough Balsam 

Cough Medicine 

Cream of Camphor 

Digestive Tablets 

Diuretic Tablet* 

Female Tonic 
Gen-De-Can-Dra 
Headache Tablets 
Herb Tablet. 

Kidney and Bladder Pill* 


Laxative Cold and Grip Tablets 
Laxative Syrup. Lax-Tone 
Laxative Wafer* 

Liniment 
Little Liver Pills 
Menthol-Camphor Ointment 
Mouth Wash and Liquid Antiseptic 
Pain Oil. Pain-Oleum 
Petro-Carbo Salve 
Rheumatic and Gout Pill* 

Root and- Herb Tea 
Sarsaparilla 
Skin Ointment 
Toothache Wax 
Volatyle Salve 
Worm Tablets 


TOILET ARTICLES 

Brown Skin Face Powder 
Cocoanut Oil Shampoo 
Cold Cream 
Complexion Powder 
Cosmetic Lotion 

Dandruff Remover and Scalp Tonic 

Deodorant Powder 

Face Cream 

Fragrant Pomade 

Perfumes — 

Bouquet. Jockey Club 
Lily of the Valley 
Trefle, Rose. Violet 
Shampoo Jelly 
Shaving Cream 
Talcum Powder — 

Egyptian Bouquet 
Perfumed. Violet 
Toilet Water — 

Lilac Lily Rose Violet 
Tooth Brushes, two sizes 
Tooth Paste. Tooth Powder 
Vanishing Cream 
Wistaria Cream 


Belle de Nuit l 
Cream 

Cleansing. Vanishing 
Emollient 
Face Powder 
Pink. Medium, Natural 
Perfume 

Large and purse sizes 


Belle de Nuit Line — Continued 
Talcum Powder 
Toilet Water 
Compact 

Single. Double. Refills 
Gift Boxes 

Garda Line — 

Cream 
Face Powder 
Brunette. Flesh 
Natural. White 
Nail Polish 
Perfume 
Rouge 

Dark. Medium. Peche 
Talcum Powder 
Toilet Water 


SOAPS AND CLEANSERS 

Washing Compound 
Shred sope 
WAT Soap Flakes 
Baby 

Cold Cream 
Crystal Rose 
Germicidal 
Green Palm 
Mineral Bath 
Refined Pine Tar 
Shaving 

Skin Soap, medicated 
Vegetable Oil 
Witch Hazel 


STOCK AND POULTRY 
PREPARATIONS 

Fly Oil Louse Killer 

Stock Dip Stock Tonic 

Poultry Tonic 
Antiseptic Healing Powder 
Veterinary Ointment 


MISCELLANEOUS 
Fly Powder 

Furniture and Auto Polish 
Household Disinfectant 
Pencils 

Sewing Machine Oil 


Page Sixty-Four 


PRINTED IN U. S. A. 



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