1910: Home Helps, A Pure Food Cook Book; A Useful Collection of Up-to-Date, Practical Recipes by five of the Leading Culinary Experts in the United States:
Recipes by Mrs. Mary J. Lincoln, Mrs. Sarah Tyson Rorer, Mrs. Helen Armstrong, Lida Ames Willis, Marion Harland.
Introduction; Cottonlene; How to Measure; Time-Tables for Cooking, Beverages; Breakfast Cakes, Fritters and Doughnuts; Bread and Rolls, Cakes; Fish and Shell Fish; Meat, Poultry and Game; Entrees and Meats Rechauffe; Sauces for Meats, Fish and Vegetables; Vegetables; Soup; Salads, Sandwiches and Relishes; Cheese; Pies and Pastry; Puddings and Sauces; Ice Creams, Ices, etc.; Canning and Preserving; Invalid Cookery; Index.
How to Measure
…A scant cup means one-eighth less and a heaped cup about one-eighth more than a level cup….
Molasses Cake
(Mrs. Rorer)
One cup New Orleans molasses, two scant tablespoons Cottolene, melted, one cup boiling water, one teaspoon soda or saleratus, three cups flour, one tablespoon ginger. Dissolve the soda or saleratus in a tablespoon of boiling water, and add it to the molasses; then add the melted Cottolene, boiling water, ginger and flour. Beat until smooth and bake in a moderate oven about thirty minutes.
Corned Beef Hash
(Mrs. Armstrong)
To one pint of chopped meat add a pint and a half of chopped cooked potatoes. Melt one-third cup of Cottolene in a frying pan and add two tablespoons of minced onion. Mix the hash thoroughly with the Cottolene and season well, adding just enough water to moisten well (about half a cup). Cover closely and cook slowly for half an hour, or until a brown crust has formed on the bottom. Loosen carefully from the pan and turn out like an omelet on a hot platter. Garnish with parsley.
80-page booklet.
