Cookbooks & Recipes

Cookbook covers from local organizations, such as, churches, businesses, and women's groups exemplify the various eras in St. Louis's culinary heritage. The artwork found throughout the cookbooks also serves as a testament to the popular artistic trends of the era.

Recipes provide us with a glimpse into St. Louis's gastronomic traditions. The recipes found here highlight national, as well as local, developments in food preparation, cooking techniques, and use of ingredients.

Villa Fare

Recipes from the kitchens of Villa Duchesne mothers, Villa Duchesne alumnae, Villa Duchesne friends--spiced with recipes from prominent personalities such as President John F. Kennedy, Princess Grace of Monaco, Eleanor Roosevelt, and St. Louis’s own Stan Musial. Villa Duchesne is a private Catholic school in the Sacred Heart tradition which opened in 1929. This collection of recipes was compiled in 1961.Villa FareCloseNextVilla Fare1 / 2
Villa Duchesne, Villa Fare. (St. Louis, Mo., n.p., 1961), n. pag. RB-L 641.5Filet of Sole 'originale'Prepare French Dressing as follows:

Combine and mix well:

2 tbsp cider vinegar
2 tbsp water
1/2 cup white wine (Sauterne)
1 tsp paprika
1 tsp sugar
Pinch oregano - garlic powder
2 tbsp Olive Oil

Marinate filets in dressing for about 1 hr. Remove fresh - drain. Dredge with flour - salt + pepper. Brown fish in oil + butter, remove to hot platter.
Pour reserved dressing into pan on which fish was fried. Simmer slowly - stir until thick - pour over fish
H. J. Kleefisch
"Henri K"

Villa Duchesne, Villa Fare.
(St. Louis, Mo., n.p., 1961), n. pag.
RB-L 641.52 / 2
Recipes from the kitchens of Villa Duchesne mothers, Villa Duchesne alumnae, Villa Duchesne friends--spiced with recipes from prominent personalities such as President John F. Kennedy, Princess Grace of Monaco, Eleanor Roosevelt, and St. Louis’s own Stan Musial. Villa Duchesne is a private Catholic school in the Sacred Heart tradition which opened in 1929. This collection of recipes was compiled in 1961.Villa FareCloseNextVilla Fare1 / 2
Villa Duchesne, Villa Fare. (St. Louis, Mo., n.p., 1961), n. pag. RB-L 641.5Filet of Sole 'originale'Prepare French Dressing as follows:

Combine and mix well:

2 tbsp cider vinegar
2 tbsp water
1/2 cup white wine (Sauterne)
1 tsp paprika
1 tsp sugar
Pinch oregano - garlic powder
2 tbsp Olive Oil

Marinate filets in dressing for about 1 hr. Remove fresh - drain. Dredge with flour - salt + pepper. Brown fish in oil + butter, remove to hot platter.
Pour reserved dressing into pan on which fish was fried. Simmer slowly - stir until thick - pour over fish
H. J. Kleefisch
"Henri K"

Villa Duchesne, Villa Fare.
(St. Louis, Mo., n.p., 1961), n. pag.
RB-L 641.52 / 2

World's Fair Souvenir Cook Book

Cookbook produced in conjunction with the 1904 Louisiana Purchase Exposition by Mrs. S. T. Rorer. Sarah Tyson Rorer was a nationally known cooking school teacher best recognized as the author of Mrs. Rorer's NEW Cook Book Philadelphia Cook Book, Canning and Preserving, etc. This collection of recipes was used at the Model Restaurant located at the Fair’s Eastern Pavilion that was under the direction of Mrs. Rorer.World’s Fair Souvenir Cook BookCloseNextWorld’s Fair Souvenir Cook Book1 / 2
Rorer, Sarah Tyson Heston, World's Fair Souvenir Cook Book. (Philadelphia: Press of Arnold and Company, 1904), 23. RB-F 641Plain Boiled LobsterStewed LobsterLobster - Terrapin StyleTo serve plain boiled lobster, arrange the meat, cooked as above, in the centre of a cold dish, garnish with parsley, hard-boiled eggs cut into quarters, and the small claws of the lobster. Let each person season to suit one's self.Boil and open the lobster as directed, cut the meat into dice, measure it, and to every pint allow: two-tablespons full of butter, two tablespoonfuls of flour, a half-pint of cream, a half-pint of stock, one teaspoonful of salt, a quarter-teaspoonful of white pepper. Put the lobster into a stewing-pan, add the stock and simmer five minutes, then add the cream. Rub the butter and flour together until smooth, then stir this in with the lobster carefully and continually until it thickens, add the salt and pepper, and serve very hot.
A teasponful of curry powder may be added and it is the Curried LobsterBoil, open and cool one three-pound lobster. Cut it into pieces about one inch square. Put a quarter-pound of butter in a saucepan, when melted, add an even tablespoonful of flour, mix until smooth, add a gill of cream, stir continually until it boils. Take from the fire and work in carefully the hard-boiled yolks of four eggs, mashed fine, add a half-teaspoonful of salt, a grain of cayenne, then add the lobster, stand te saucepan over a kettle of boiling water to re-heat. When hot and ready to serve, add two tablesoonfuls of sherry.2 / 2
Cookbook produced in conjunction with the 1904 Louisiana Purchase Exposition by Mrs. S. T. Rorer. Sarah Tyson Rorer was a nationally known cooking school teacher best recognized as the author of Mrs. Rorer's NEW Cook Book Philadelphia Cook Book, Canning and Preserving, etc. This collection of recipes was used at the Model Restaurant located at the Fair’s Eastern Pavilion that was under the direction of Mrs. Rorer.World’s Fair Souvenir Cook BookCloseNextWorld’s Fair Souvenir Cook Book1 / 2
Rorer, Sarah Tyson Heston, World's Fair Souvenir Cook Book. (Philadelphia: Press of Arnold and Company, 1904), 23. RB-F 641Plain Boiled LobsterStewed LobsterLobster - Terrapin StyleTo serve plain boiled lobster, arrange the meat, cooked as above, in the centre of a cold dish, garnish with parsley, hard-boiled eggs cut into quarters, and the small claws of the lobster. Let each person season to suit one's self.Boil and open the lobster as directed, cut the meat into dice, measure it, and to every pint allow: two-tablespons full of butter, two tablespoonfuls of flour, a half-pint of cream, a half-pint of stock, one teaspoonful of salt, a quarter-teaspoonful of white pepper. Put the lobster into a stewing-pan, add the stock and simmer five minutes, then add the cream. Rub the butter and flour together until smooth, then stir this in with the lobster carefully and continually until it thickens, add the salt and pepper, and serve very hot.
A teasponful of curry powder may be added and it is the Curried LobsterBoil, open and cool one three-pound lobster. Cut it into pieces about one inch square. Put a quarter-pound of butter in a saucepan, when melted, add an even tablespoonful of flour, mix until smooth, add a gill of cream, stir continually until it boils. Take from the fire and work in carefully the hard-boiled yolks of four eggs, mashed fine, add a half-teaspoonful of salt, a grain of cayenne, then add the lobster, stand te saucepan over a kettle of boiling water to re-heat. When hot and ready to serve, add two tablesoonfuls of sherry.2 / 2

Win the War Cookbook

Cookbook published by the St. Louis County Unit of the Woman’s Committee Council of National Defense in 1918. The purpose of this book was to aid those on the homefront during the First World War.Win the War Cook BookCloseNextWin the War Cook Book1 / 2
Lynch, Reah Jeannette (Ed.), “Win the War” Cook Book. (St. Louis, Mo.: St. Louis County Unit, Woman's Committee, Council of National Defense, Missouri Division, 1918), 83. RB-L 641PotatoesLynch, Reah Jeannette (Ed.), “Win the War” Cook Book.
(St. Louis, Mo.: St. Louis County Unit, Woman's Committee, Council of National Defense, Missouri Division, 1918), 83.
RB-L 6412 / 2
Cookbook published by the St. Louis County Unit of the Woman’s Committee Council of National Defense in 1918. The purpose of this book was to aid those on the homefront during the First World War.Win the War Cook BookCloseNextWin the War Cook Book1 / 2
Lynch, Reah Jeannette (Ed.), “Win the War” Cook Book. (St. Louis, Mo.: St. Louis County Unit, Woman's Committee, Council of National Defense, Missouri Division, 1918), 83. RB-L 641PotatoesLynch, Reah Jeannette (Ed.), “Win the War” Cook Book.
(St. Louis, Mo.: St. Louis County Unit, Woman's Committee, Council of National Defense, Missouri Division, 1918), 83.
RB-L 6412 / 2

The Complete Jell-O Recipe Book

Much more than a dessert, this inspired Jell-O recipe booklet from 1929 reveals creative uses from molded salads to savory entrées. Jell-O became a staple of housewives due to a successful marketing campaign and the widespread availability of refrigeration.The Complete Jell-O Recipe BookCloseNextThe Complete Jell-O Recipe Book1 / 2
General Foods Corporation. Jell-O Division, The Complete Jell-O Recipe Book. (Le Roy, N.Y.: The Jell-O Company, 1929), 6. Special CollectionsThe Complete Jell-O Recipe BookGeneral Foods Corporation. Jell-O Division, The Complete Jell-O Recipe Book.
(Le Roy, N.Y.: The Jell-O Company, 1929), 6.
Special Collections2 / 2
Much more than a dessert, this inspired Jell-O recipe booklet from 1929 reveals creative uses from molded salads to savory entrées. Jell-O became a staple of housewives due to a successful marketing campaign and the widespread availability of refrigeration.The Complete Jell-O Recipe BookCloseNextThe Complete Jell-O Recipe Book1 / 2
General Foods Corporation. Jell-O Division, The Complete Jell-O Recipe Book. (Le Roy, N.Y.: The Jell-O Company, 1929), 6. Special CollectionsThe Complete Jell-O Recipe BookGeneral Foods Corporation. Jell-O Division, The Complete Jell-O Recipe Book.
(Le Roy, N.Y.: The Jell-O Company, 1929), 6.
Special Collections2 / 2

Town Crier Baking Guide

Published in 1931, this booklet includes recipes for bread, biscuits, muffins, pies and more from the Midland Flour Milling Co. of Kansas City, makers of "Town Crier" flour. The pledge of Town Crier flour to the housewife was “if Town Crier flour does not produce the best bread, biscuits, cakes, pies or pastries you have ever made, return the empty sack to your grocer and your money will be returned without argument.”Town Crier Baking GuideCloseNextTown Crier Baking Guide1 / 2
Midland Flour Milling Company, Town Crier Baking Guide. (Kansas City, Mo.: Midland Flour Milling Company., 1931), 14. Special CollectionsPiesMidland Flour Milling Company, Town Crier Baking Guide.
(Kansas City, Mo.: Midland Flour Milling Company., 1931), 14.
Special Collections2 / 2
Published in 1931, this booklet includes recipes for bread, biscuits, muffins, pies and more from the Midland Flour Milling Co. of Kansas City, makers of "Town Crier" flour. The pledge of Town Crier flour to the housewife was “if Town Crier flour does not produce the best bread, biscuits, cakes, pies or pastries you have ever made, return the empty sack to your grocer and your money will be returned without argument.”Town Crier Baking GuideCloseNextTown Crier Baking Guide1 / 2
Midland Flour Milling Company, Town Crier Baking Guide. (Kansas City, Mo.: Midland Flour Milling Company., 1931), 14. Special CollectionsPiesMidland Flour Milling Company, Town Crier Baking Guide.
(Kansas City, Mo.: Midland Flour Milling Company., 1931), 14.
Special Collections2 / 2

The Pilgrim Housekeeper

Recipes contributed by the ladies of Pilgrim Church, St. Louis, and published in 1886 for the benefit of the Ladies Home Missionary Society; ed. by Mrs. D.D. Fisher, Mrs. H. Brinsmade, Mrs. C.W.S. Cobb. This is the oldest cookbook in the Culinary Collection.The Pilgrim HousekeeperCloseNextThe Pilgrim Housekeeper1 / 2
Pilgrim Congregational Church, The Pilgrim Housekeeper: A Collection of Tried Recipes. (St. Louis, Mo.: R.P. Studley & Co., 1886), 31. RB-L 641MeatsPilgrim Congregational Church, The Pilgrim Housekeeper: A Collection of Tried Recipes. (St. Louis, Mo.: R.P. Studley & Co., 1886), 31. RB-L 6412 / 2
Recipes contributed by the ladies of Pilgrim Church, St. Louis, and published in 1886 for the benefit of the Ladies Home Missionary Society; ed. by Mrs. D.D. Fisher, Mrs. H. Brinsmade, Mrs. C.W.S. Cobb. This is the oldest cookbook in the Culinary Collection.The Pilgrim HousekeeperCloseNextThe Pilgrim Housekeeper1 / 2
Pilgrim Congregational Church, The Pilgrim Housekeeper: A Collection of Tried Recipes. (St. Louis, Mo.: R.P. Studley & Co., 1886), 31. RB-L 641MeatsPilgrim Congregational Church, The Pilgrim Housekeeper: A Collection of Tried Recipes. (St. Louis, Mo.: R.P. Studley & Co., 1886), 31. RB-L 6412 / 2

The Happy Cooker

Recipes tested and tasted by the St. Peter's Woman's Guild. The Happy Cooker was edited by Connie Lohr and Lynn Staley. The artwork and poetry was done by Julie Charles.The Happy CookerCloseNextThe Happy Cooker1 / 2
Saint Peter's Women's Guild, The Happy Cooker. (St. Louis, Mo.: St. Peter's Women's Guild, 197-?), 47. RB-L 641.5Louise Wilson's Italian Strata8 slides of bread
1 package (8 oz.) mozzarella cheese, sliced
2 cans 14 oz. size sliced tomatoes, drained
1 can 3 oz. sliced mushrooms, drained
5 eggs
3 c milk
1 1/2 tsp salt
1/2 tsp oregano
1/8 tsp garlic salt
Parmesan cheese
4 pitted black olives, sliced

Use a doughnut cutter to make holes from bread.
Fit scraps of bread in bottom of 12" round baking dish.
A 13 x 9 x 2 baking dish may be used. Top with layer of cheese. Arrange tomato slices (save 8 slices for top), onion rings and mushrooms over cheese. Top with another layer of cheese. Arrange doughnut holes atop cheese. Put tomato slices in center of doughnuts. Combine eggs, ilk, salt, oregano and garlic salt. Beat slightly. Pour over bread, sprinkle with parmesan cheese. Cover with wax paper, refrigerate over night. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. let stand 5 minutes before serving. Garnish with ripe olives. Serves 6-8.2 / 2
Recipes tested and tasted by the St. Peter's Woman's Guild. The Happy Cooker was edited by Connie Lohr and Lynn Staley. The artwork and poetry was done by Julie Charles.The Happy CookerCloseNextThe Happy Cooker1 / 2
Saint Peter's Women's Guild, The Happy Cooker. (St. Louis, Mo.: St. Peter's Women's Guild, 197-?), 47. RB-L 641.5Louise Wilson's Italian Strata8 slides of bread
1 package (8 oz.) mozzarella cheese, sliced
2 cans 14 oz. size sliced tomatoes, drained
1 can 3 oz. sliced mushrooms, drained
5 eggs
3 c milk
1 1/2 tsp salt
1/2 tsp oregano
1/8 tsp garlic salt
Parmesan cheese
4 pitted black olives, sliced

Use a doughnut cutter to make holes from bread.
Fit scraps of bread in bottom of 12" round baking dish.
A 13 x 9 x 2 baking dish may be used. Top with layer of cheese. Arrange tomato slices (save 8 slices for top), onion rings and mushrooms over cheese. Top with another layer of cheese. Arrange doughnut holes atop cheese. Put tomato slices in center of doughnuts. Combine eggs, ilk, salt, oregano and garlic salt. Beat slightly. Pour over bread, sprinkle with parmesan cheese. Cover with wax paper, refrigerate over night. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. let stand 5 minutes before serving. Garnish with ripe olives. Serves 6-8.2 / 2

Recipes of the Arrow Rock Hand Weavers Guild

Collection of assorted recipes offered by members of Arrow Rock, Missouri's Hand Weavers Guild. The Guild was founded May 10, 1973. Illustrated throughout with fiber arts related drawings.Recipes of the Arrow Rock Hand Weavers GuildCloseNextRecipes of the Arrow Rock Hand Weavers Guild1 / 2
Arrow Rock Hand Weavers Guild, Recipes of the Arrow Rock Hand Weavers Guild. (Arrow Rock, Mo.: The Guild, 1980), n.pag. RB-X 641.5Hot Bean Salad4 strips bacon
1/2 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2/3 cup vinegar
1 pound frozen green beans
1 pound frozen wax beans
1 can 15 oz/ red kidney beans, drained
1 onion sliced

This sweet-sour bean salad tastes even better when made in advance and reheated before serving.

Cut bacon in small pieces, microwave at high 3 to 4 minutes, stir after 2 minutes in two quart casserole. Remove with slotted spoon to drain on paper towels.

To bacon drippings add sugar and cornstarch, blending well. Stir in salt, pepper, vinegar. Microwave at high 4 to 5 minutes until thick.

Add beans, onion slices to sauce, stirring well. Microwave at high 6 minutes, stirring after 3 minutes. Let stand 10 minutes before serving or reheat when needed. Sprinkle cooked bacon on top and serve. Serves 6.2 / 2
Collection of assorted recipes offered by members of Arrow Rock, Missouri's Hand Weavers Guild. The Guild was founded May 10, 1973. Illustrated throughout with fiber arts related drawings.Recipes of the Arrow Rock Hand Weavers GuildCloseNextRecipes of the Arrow Rock Hand Weavers Guild1 / 2
Arrow Rock Hand Weavers Guild, Recipes of the Arrow Rock Hand Weavers Guild. (Arrow Rock, Mo.: The Guild, 1980), n.pag. RB-X 641.5Hot Bean Salad4 strips bacon
1/2 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
2/3 cup vinegar
1 pound frozen green beans
1 pound frozen wax beans
1 can 15 oz/ red kidney beans, drained
1 onion sliced

This sweet-sour bean salad tastes even better when made in advance and reheated before serving.

Cut bacon in small pieces, microwave at high 3 to 4 minutes, stir after 2 minutes in two quart casserole. Remove with slotted spoon to drain on paper towels.

To bacon drippings add sugar and cornstarch, blending well. Stir in salt, pepper, vinegar. Microwave at high 4 to 5 minutes until thick.

Add beans, onion slices to sauce, stirring well. Microwave at high 6 minutes, stirring after 3 minutes. Let stand 10 minutes before serving or reheat when needed. Sprinkle cooked bacon on top and serve. Serves 6.2 / 2

Recipes of Herb Dishes Served at the First Capitol Garden Club Herb Fest

Variety of recipes served by the members of the St. Charles, Missouri First Capitol Garden Club at its Herb Fest held on September 2, 1977. The members participating were Mary Colaw, Martha Dyer, Bunny Eckhoff, Dolly Hood, Jane Horning, Judy Horrocks, Lana Lyons, Dorothy Maran, June Mouldrow, Ruth Mullins, Sherry Nieters, Mae Jean Nothstine, Janice Ohmes, Margret Ohrman, Marie Paugh, and Melba Wilcox.Recipes of Herb Dishes Served at the First Capitol Garden Club Herb FestCloseNextRecipes of Herb Dishes Served at the First Capitol Garden Club Herb Fest1 / 2
First Capitol Garden Club, Recipes of Herb Dishes Served at the First Capitol Garden Club Herb Fest, September 20, 1977. (St. Charles, Mo.: n.p., 1977), 2. RB-L 641.657Refrigerator PicklesCombine but do not heat:
4 cups sugar
4 cups vinegar
1/2 cup salt
1-1/3 teaspons tumeric
1-1/3 teaspoons mustard seed
3 or 4 onions, sliced

In a one gallon, or two half-gallon jars place sliced onion. Add sliced unpeeled cucumbers to fill. Pour well mixed solution over cucumbers to fill jars. Refrigerate one week. Seal. These are very crisp. (Store in refrigerator and use 60-90 days.)

Martha Dyer2 / 2
Variety of recipes served by the members of the St. Charles, Missouri First Capitol Garden Club at its Herb Fest held on September 2, 1977. The members participating were Mary Colaw, Martha Dyer, Bunny Eckhoff, Dolly Hood, Jane Horning, Judy Horrocks, Lana Lyons, Dorothy Maran, June Mouldrow, Ruth Mullins, Sherry Nieters, Mae Jean Nothstine, Janice Ohmes, Margret Ohrman, Marie Paugh, and Melba Wilcox.Recipes of Herb Dishes Served at the First Capitol Garden Club Herb FestCloseNextRecipes of Herb Dishes Served at the First Capitol Garden Club Herb Fest1 / 2
First Capitol Garden Club, Recipes of Herb Dishes Served at the First Capitol Garden Club Herb Fest, September 20, 1977. (St. Charles, Mo.: n.p., 1977), 2. RB-L 641.657Refrigerator PicklesCombine but do not heat:
4 cups sugar
4 cups vinegar
1/2 cup salt
1-1/3 teaspons tumeric
1-1/3 teaspoons mustard seed
3 or 4 onions, sliced

In a one gallon, or two half-gallon jars place sliced onion. Add sliced unpeeled cucumbers to fill. Pour well mixed solution over cucumbers to fill jars. Refrigerate one week. Seal. These are very crisp. (Store in refrigerator and use 60-90 days.)

Martha Dyer2 / 2

Hog-Lot Cookbook and Household Companion

Humorous collection of recipes for every day of the week from late editor, columnist, reporter, and publisher of the Clinton Daily Democrat, Kay White Miles. Illustrated throughout with vintage advertisements Majestic Manufacturing Company which was based in St. Louis.Hog-Lot Cookbook
and Household CompanionCloseNextHog-Lot Cookbook and Household Companion1 / 3
Miles, Kathleen White, Hog-Lot Cookbook and Household Companion. (Clinton, Mo.: Democrat Pub. Co., 1970), n.pag. RB-X 641.5Caramel Souffle5 egg whites
25 tbsp sugar
10 tbsp sugar
English Sauce (see recipe below)
Beat the egg whites until they are the stiffest egg whites you've ever seen (about 20 minutes on high speed). Then add the 25 tablespoons of sugar, one at a time, keeping the beater going at high speed all the while. After the last spoon of sugar has been added, beat for 30 minutes more. Meanwhile, melt 5 tablespoons of sugar in a small frying pan, but do not let it burn. Add this sugar to the mixture, keeping the beater going all the time. This will then get quite stiff; continue beating for 30 more minutes.
While this is beating melt the remaining 5 tablespoons of sugar and coat an aluminum pan which is at least 5 inches deep preferably round, with the sugar, bottom the sides. Set it aside to cool.
Set the oven for 200 degrees and place it in a large pan of boiling water. When the mixture is very well mixed and very stuff, pour it into the caramelized pan and place it in the oven for about 90 minutes, or until it is golden brown. It will rise high, and then fall, but that is quite normal. After the souffle has cooled to room temperature, place it in the refrigerator until you are ready to serve it. When ready to serve you must remove the souffle from the pan. Fill a large kettle with boiling water and hold the souffle in the boiling water for a minute. Then invert into a slightly shallow serving dish. The souffle will come out and the melted caramel will cover it. Pour the English Sauce over this and serve.2 / 3
Miles, Kathleen White, Hog-Lot Cookbook and Household Companion. (Clinton, Mo.: Democrat Pub. Co., 1970), n.pag. RB-X 641.5English Sauce5 egg yolks
1 pint milk
1 tbsp cornstarch
1/4 cup cold milk
1/2 cup heavy cream
Vanilla
Sugar

Place yolks and pint of milk in top of double boiler. Beat constantly. Combine the cornstarch with enough cold milk to make a thick paste, a little sugar to sweeten and a little vanilla to flavor. Ad to egg-milk mixture in double boiler and beat constantly until sauce thickens. Remove from heat and refrigerate. Just before serving add the heavy cream (unbeaten) and beat the whole mixture with a hand beater for 1 minute.3 / 3
Humorous collection of recipes for every day of the week from late editor, columnist, reporter, and publisher of the Clinton Daily Democrat, Kay White Miles. Illustrated throughout with vintage advertisements Majestic Manufacturing Company which was based in St. Louis.Hog-Lot Cookbook
and Household CompanionCloseNextHog-Lot Cookbook and Household Companion1 / 3
Miles, Kathleen White, Hog-Lot Cookbook and Household Companion. (Clinton, Mo.: Democrat Pub. Co., 1970), n.pag. RB-X 641.5Caramel Souffle5 egg whites
25 tbsp sugar
10 tbsp sugar
English Sauce (see recipe below)
Beat the egg whites until they are the stiffest egg whites you've ever seen (about 20 minutes on high speed). Then add the 25 tablespoons of sugar, one at a time, keeping the beater going at high speed all the while. After the last spoon of sugar has been added, beat for 30 minutes more. Meanwhile, melt 5 tablespoons of sugar in a small frying pan, but do not let it burn. Add this sugar to the mixture, keeping the beater going all the time. This will then get quite stiff; continue beating for 30 more minutes.
While this is beating melt the remaining 5 tablespoons of sugar and coat an aluminum pan which is at least 5 inches deep preferably round, with the sugar, bottom the sides. Set it aside to cool.
Set the oven for 200 degrees and place it in a large pan of boiling water. When the mixture is very well mixed and very stuff, pour it into the caramelized pan and place it in the oven for about 90 minutes, or until it is golden brown. It will rise high, and then fall, but that is quite normal. After the souffle has cooled to room temperature, place it in the refrigerator until you are ready to serve it. When ready to serve you must remove the souffle from the pan. Fill a large kettle with boiling water and hold the souffle in the boiling water for a minute. Then invert into a slightly shallow serving dish. The souffle will come out and the melted caramel will cover it. Pour the English Sauce over this and serve.2 / 3
Miles, Kathleen White, Hog-Lot Cookbook and Household Companion. (Clinton, Mo.: Democrat Pub. Co., 1970), n.pag. RB-X 641.5English Sauce5 egg yolks
1 pint milk
1 tbsp cornstarch
1/4 cup cold milk
1/2 cup heavy cream
Vanilla
Sugar

Place yolks and pint of milk in top of double boiler. Beat constantly. Combine the cornstarch with enough cold milk to make a thick paste, a little sugar to sweeten and a little vanilla to flavor. Ad to egg-milk mixture in double boiler and beat constantly until sauce thickens. Remove from heat and refrigerate. Just before serving add the heavy cream (unbeaten) and beat the whole mixture with a hand beater for 1 minute.3 / 3

101 Kitchen Tested Recipes

Recipe favorites of your St. Louis neighbors reprinted from St. Louis' Prize Recipes, a daily Star-Times feature. St. Louis area homemakers who submitted 7,841 recipes to a contest held by the newspaper. The 101 presented recipes were selected by Mary Kimbrough, Star-Times women’s pages editor and a committee. Every recipe was kitchen tested by home economist before being published in 1949.101 Kitchen Tested RecipesCloseNext101 Kitchen Tested Recipes1 / 3
St. Louis Star-Times, 101 Kitchen Tested Recipes: Favorites of Your St. Louis Area Neighbors. (St. Louis, Mo.: Star-Times, 1949), 24. RB-L 641.5Tutti-Frutti Surprise Squares2 eggs
1 cup powdered sugar
3/4 cup sifted cake flour
1 1/2 tsp single action baking powder
1 tsp salt
1 cup chopped nuts
1 cup chopped dates
1 cup chopped candied fruits
3 tbsp melted shortening

Beat eggs until light and foamy. Gradually beat in sugar. Stir in melted shortening. Soft flour, baking powder and salt together and add to mixture. Mix in nuts and fruits. Spread in 8-inch cake pan which has been lined on the bottom with greased wax paper. Bake at 350 degrees Fahrenheit for 50 minutes or until crust appears dull. Remove from pan to cool. Cut into squares to serve. Yields 16 two-inch squares.

Mrs. E. M. Buettner2 / 3
St. Louis Star-Times, 101 Kitchen Tested Recipes: Favorites of Your St. Louis Area Neighbors. (St. Louis, Mo.: Star-Times, 1949), 24. RB-L 641.5Chicken Fricassee1 3 1/2 to 4 1/2-lb. chicken
1 cup shortening
Flour for dredging
Salt and Pepper
2 tbsp flour
3 cups water
1 10 1/2-oz. can mushroom soup

Flour and season chicken. Brown in medium-hot shortening on both sides. Place in baking dish when nicely browned. Make gravy with part of remaining shortening and flour, browning before adding water and mushroom soup. Pour over chicken when thickened and bake uncovered for 45 minutes at 350 degrees Fahrenheit. Serves 4 to 6.

Mrs. C. T. Morrow3 / 3
Recipe favorites of your St. Louis neighbors reprinted from St. Louis' Prize Recipes, a daily Star-Times feature. St. Louis area homemakers who submitted 7,841 recipes to a contest held by the newspaper. The 101 presented recipes were selected by Mary Kimbrough, Star-Times women’s pages editor and a committee. Every recipe was kitchen tested by home economist before being published in 1949.101 Kitchen Tested RecipesCloseNext101 Kitchen Tested Recipes1 / 3
St. Louis Star-Times, 101 Kitchen Tested Recipes: Favorites of Your St. Louis Area Neighbors. (St. Louis, Mo.: Star-Times, 1949), 24. RB-L 641.5Tutti-Frutti Surprise Squares2 eggs
1 cup powdered sugar
3/4 cup sifted cake flour
1 1/2 tsp single action baking powder
1 tsp salt
1 cup chopped nuts
1 cup chopped dates
1 cup chopped candied fruits
3 tbsp melted shortening

Beat eggs until light and foamy. Gradually beat in sugar. Stir in melted shortening. Soft flour, baking powder and salt together and add to mixture. Mix in nuts and fruits. Spread in 8-inch cake pan which has been lined on the bottom with greased wax paper. Bake at 350 degrees Fahrenheit for 50 minutes or until crust appears dull. Remove from pan to cool. Cut into squares to serve. Yields 16 two-inch squares.

Mrs. E. M. Buettner2 / 3
St. Louis Star-Times, 101 Kitchen Tested Recipes: Favorites of Your St. Louis Area Neighbors. (St. Louis, Mo.: Star-Times, 1949), 24. RB-L 641.5Chicken Fricassee1 3 1/2 to 4 1/2-lb. chicken
1 cup shortening
Flour for dredging
Salt and Pepper
2 tbsp flour
3 cups water
1 10 1/2-oz. can mushroom soup

Flour and season chicken. Brown in medium-hot shortening on both sides. Place in baking dish when nicely browned. Make gravy with part of remaining shortening and flour, browning before adding water and mushroom soup. Pour over chicken when thickened and bake uncovered for 45 minutes at 350 degrees Fahrenheit. Serves 4 to 6.

Mrs. C. T. Morrow3 / 3

Herb Cookie Booklet

Recipes tested by Mrs. Marvin Harris, member of the St. Louis Herb Society. The society was founded in 1941 as a study group dedicated to the purpose of educating people in the knowledge and use of herbs. The society continues to regularly publish cookbooks.Herb Cookie BookletCloseNextHerb Cookie Booklet1 / 3
1/3 cup sugar
1 egg yolk
1 stick of butter
1 1/4 cup flour
1 tbsp fresh lemon balm, minced fine

Cream butter and sugar. Add yolk. Add lemon balm. Stir in flour. Put trough cookie shooter and bake 10-12 minutes at 400 degrees. Can be decorated after cookies have cooled with a lemon balm leaf that has been coated with melted chocolate and hardened. Place a dab of butter icing on top of cold cookies and tand leaf on icing.Lemon Balm CookiesSt. Louis Herb Society, Herb Cookie Booklet. (St. Louis, Mo.: St. Louis Herb Society, 19-?), 1. RB-L 641.52 / 3
3 cups flour
1/2 tsp ground black pepper
3 tsp ground ginger
2 tsp ground cinnamon
1 cup butter
1 1/2 cup sugar

1 egg, beaten

Cream butter and sugar. Add egg. Sift dry ingredients. Add to first mixture. Pat mixture into an 11x15 inch pan. Bake at 375 degrees for 10-15 minutes. Cut into squares. Ice with Confectioner's Sugar and Water Glaze: 1 cup confectioner's sugar, 4 tsp. boiling water, 1 tsp lemon juice. Mix well.Black Pepper CookiesSt. Louis Herb Society, Herb Cookie Booklet. (St. Louis, Mo.: St. Louis Herb Society, 19-?), 1. RB-L 641.53 / 3
Recipes tested by Mrs. Marvin Harris, member of the St. Louis Herb Society. The society was founded in 1941 as a study group dedicated to the purpose of educating people in the knowledge and use of herbs. The society continues to regularly publish cookbooks.Herb Cookie BookletCloseNextHerb Cookie Booklet1 / 3
1/3 cup sugar
1 egg yolk
1 stick of butter
1 1/4 cup flour
1 tbsp fresh lemon balm, minced fine

Cream butter and sugar. Add yolk. Add lemon balm. Stir in flour. Put trough cookie shooter and bake 10-12 minutes at 400 degrees. Can be decorated after cookies have cooled with a lemon balm leaf that has been coated with melted chocolate and hardened. Place a dab of butter icing on top of cold cookies and tand leaf on icing.Lemon Balm CookiesSt. Louis Herb Society, Herb Cookie Booklet. (St. Louis, Mo.: St. Louis Herb Society, 19-?), 1. RB-L 641.52 / 3
3 cups flour
1/2 tsp ground black pepper
3 tsp ground ginger
2 tsp ground cinnamon
1 cup butter
1 1/2 cup sugar

1 egg, beaten

Cream butter and sugar. Add egg. Sift dry ingredients. Add to first mixture. Pat mixture into an 11x15 inch pan. Bake at 375 degrees for 10-15 minutes. Cut into squares. Ice with Confectioner's Sugar and Water Glaze: 1 cup confectioner's sugar, 4 tsp. boiling water, 1 tsp lemon juice. Mix well.Black Pepper CookiesSt. Louis Herb Society, Herb Cookie Booklet. (St. Louis, Mo.: St. Louis Herb Society, 19-?), 1. RB-L 641.53 / 3

Frozen Foods
The Automatic Way

Prepare delicious and delicate frozen desserts without using a hand crank ice cream freezer with this 1931 recipe booklet from the Evaporated Milk Association. Orange and blue color illustrations throughout. The Evaporated Milk Association was located at 203 North Wabash Avenue, Chicago, Illinois.Frozen FoodsCloseNextFrozen Foods The Automatic WayThe Automatic Way1 / 3
Orange Mousse No. 13/4 cup Evaporated Milk, prepared for whipping
1 cup orange juice, reamed not strained
1/2 cup sugar
1 tbsp lemon juice

Chill milk according to directions on pages 10 and 12. Add sugar to orange juice. Stir thoroughly. Place in refrigerator to chill and to finish dissolving sugar. Whip milk, add lemon juice and continue whipping until mixture is very stiff. Then add orange mixture slowly to whipped milk, cutting and folding lightly but thoroughly as mixture is added. Turn into cold freezing pan. Freeze to a mush. Stir well, then return to refrigerator to finish freezing. Time required for freezing 2 to 5 hours. Yield: 6 servings.2 / 3
Orange Mousse No. 21 cup orange juice, reamed not strained (use Navels or Valencias)
2/3 cup Evaporated Milk, prepared for whipping
1/2 cup sugar
1 tbsp lemon juice
2 egg yolks
1/4 tsp orange extract

Heat orange juice and sugar in double boiler to scalding point. Pour orange mixture over well-beaten egg yolks, stirring vigorously. Return to double boiler and cook 15 minutes, stirring occasionally to keep smooth. Cool, then chill thoroughly in refrigerator. Chill milk according to directions on pages 10 and 12. Whip until stiff; add lemon juice and orange extract. Fold orange-egg mixture into whipped milk lightly but thoroughly. Turn into cold freezing pan. Place in refrigerator immediately. From 3 to 8 hours required for freezing. Yield: 6 servings.3 / 3
Prepare delicious and delicate frozen desserts without using a hand crank ice cream freezer with this 1931 recipe booklet from the Evaporated Milk Association. Orange and blue color illustrations throughout. The Evaporated Milk Association was located at 203 North Wabash Avenue, Chicago, Illinois.Frozen FoodsCloseNextFrozen Foods The Automatic WayThe Automatic Way1 / 3
Orange Mousse No. 13/4 cup Evaporated Milk, prepared for whipping
1 cup orange juice, reamed not strained
1/2 cup sugar
1 tbsp lemon juice

Chill milk according to directions on pages 10 and 12. Add sugar to orange juice. Stir thoroughly. Place in refrigerator to chill and to finish dissolving sugar. Whip milk, add lemon juice and continue whipping until mixture is very stiff. Then add orange mixture slowly to whipped milk, cutting and folding lightly but thoroughly as mixture is added. Turn into cold freezing pan. Freeze to a mush. Stir well, then return to refrigerator to finish freezing. Time required for freezing 2 to 5 hours. Yield: 6 servings.2 / 3
Orange Mousse No. 21 cup orange juice, reamed not strained (use Navels or Valencias)
2/3 cup Evaporated Milk, prepared for whipping
1/2 cup sugar
1 tbsp lemon juice
2 egg yolks
1/4 tsp orange extract

Heat orange juice and sugar in double boiler to scalding point. Pour orange mixture over well-beaten egg yolks, stirring vigorously. Return to double boiler and cook 15 minutes, stirring occasionally to keep smooth. Cool, then chill thoroughly in refrigerator. Chill milk according to directions on pages 10 and 12. Whip until stiff; add lemon juice and orange extract. Fold orange-egg mixture into whipped milk lightly but thoroughly. Turn into cold freezing pan. Place in refrigerator immediately. From 3 to 8 hours required for freezing. Yield: 6 servings.3 / 3

Dainty Luncheons
How to Prepare Them

Turn of the twentieth century pamphlet published by The Woolverton Prining Comapany of Osage, Iowa that featured complete menus for preparing "dainty luncheons." The original cost of the recipe book was ten cents. Recipes arranged in menu format.Dainty LuncheonsCloseNextDainty Luncheons How To Prepare ThemHow To Prepare Them1 / 2
Woolverton Printing & Publishing Co., Dainty Luncheons: How to Prepare Them. (Osage, Iowa: Woolverton Print. & Pub. Co., 1900), 9. Special CollectionsEvery Day LuncheonsWoolverton Printing & Publishing Co., Dainty Luncheons: How to Prepare Them.
(Osage, Iowa: Woolverton Print. & Pub. Co., 1900), 9.
Special Collections2 / 2
Turn of the twentieth century pamphlet published by The Woolverton Prining Comapany of Osage, Iowa that featured complete menus for preparing "dainty luncheons." The original cost of the recipe book was ten cents. Recipes arranged in menu format.Dainty LuncheonsCloseNextDainty Luncheons How To Prepare ThemHow To Prepare Them1 / 2
Woolverton Printing & Publishing Co., Dainty Luncheons: How to Prepare Them. (Osage, Iowa: Woolverton Print. & Pub. Co., 1900), 9. Special CollectionsEvery Day LuncheonsWoolverton Printing & Publishing Co., Dainty Luncheons: How to Prepare Them.
(Osage, Iowa: Woolverton Print. & Pub. Co., 1900), 9.
Special Collections2 / 2

Cottage Cheese Dishes
Economical Wholesome Delicious

This 1918 recipe leaflet from the U.S. Department of Agriculture promotes cottage cheese as a nourishing, muscle-building alternative to meat in one's diet. Distributed at no cost by the U.S. Department of Agriculture to citizens. Recipes include desserts, main dishes, and starters.Cottage Cheese DishesCloseNextCottage Cheese Dishes Economical Wholesome DeliciousEconomical Wholesome Delicious1 / 2
U.S. Dept. of Agriculture, Cottage Cheese Dishes: Economical, Wholesome, Delicious. (Washington, D.C.: U.S. Dept. of Agriculture, Office of the Secretary, 1919), 15. Special CollectionsRecipesU.S. Dept. of Agriculture, Cottage Cheese Dishes: Economical, Wholesome, Delicious.
(Washington, D.C.: U.S. Dept. of Agriculture, Office of the Secretary, 1919), 15.
Special Collections2 / 2
This 1918 recipe leaflet from the U.S. Department of Agriculture promotes cottage cheese as a nourishing, muscle-building alternative to meat in one's diet. Distributed at no cost by the U.S. Department of Agriculture to citizens. Recipes include desserts, main dishes, and starters.Cottage Cheese DishesCloseNextCottage Cheese Dishes Economical Wholesome DeliciousEconomical Wholesome Delicious1 / 2
U.S. Dept. of Agriculture, Cottage Cheese Dishes: Economical, Wholesome, Delicious. (Washington, D.C.: U.S. Dept. of Agriculture, Office of the Secretary, 1919), 15. Special CollectionsRecipesU.S. Dept. of Agriculture, Cottage Cheese Dishes: Economical, Wholesome, Delicious.
(Washington, D.C.: U.S. Dept. of Agriculture, Office of the Secretary, 1919), 15.
Special Collections2 / 2