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Title: Better Meals for Less Money
Author: Mary Green
Release Date: November 30, 2010 [EBook #34509]
Language: English
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BETTER MEALS FOR LESS MONEY
BY
MARY GREEN
[Illustration]
NEW YORK
HENRY HOLT AND COMPANY
1917
COPYRIGHT, 1917,
BY
HENRY HOLT AND COMPANY
PREFACE
With the steadily increasing cost of all staple foods the need of
intelligent buying, cooking, and serving is greater than ever before:
more money must be spent for food, or more consideration must be given
to selecting and using it. For those who would continue to serve their
households well, and whose allowance for food has not kept pace with
prices, there is only one alternative, and that is, to use more of the
cheaper foods, and to prepare and combine them so skilfully that economy
shall not be a hardship. Good meals depend not so much upon expensive
material as upon care and good judgment in the use of ordinary material.
The time-worn boarding-house jokes about prunes and hash mean simply
that these foods, in themselves excellent, are poorly prepared and too
frequently served.
It is the plan of this book to include a variety of (1) recipes which
require only a small amount of meat; (2) recipes for vegetable dishes
which can take the place of meat; (3) recipes for the economical use of
cereals, dairy products, and other common inexpensive foods; (4) recipes
for breads, cakes, and desserts requiring only a small amount of butter
and eggs; and (5) recipes for a few relishes, condiments, and other
accessories which lend variety and interest. The General Suggestions for
Economy (Chapter I) are not all new, but are liable, through disuse, to
be forgotten by the present generation. Spasmodic economy counts for
little in the long run; only systematic and continued watchfulness is
really worth while.
Economy, however, ought not to necessitate the total elimination of
one's favorite cuts of steak, nor all of the little luxuries, because by
the skilful planning of the majority of the meals the occasional use of
these luxuries can be made possible.
This book is not intended as a complete guide to cookery; it presupposes
an elementary knowledge of the care and preparation of food.
The study of Tables D and E in the Appendix is especially recommended as
an aid to the better understanding of food values.
M. G.
CONTENTS
CHAPTER PAGE
I. GENERAL SUGGESTIONS FOR ECONOMY 1
II. COMMON WAYS OF COOKING FOOD 15
III. APPETIZERS AND RELISHES 17
IV. BEVERAGES 23
V. SOUPS WITHOUT MEAT 27
VI. SOUPS AND STEWS WITH MEAT OR FISH 35
VII. CHOWDERS 43
VIII. FISH 47
IX. MEATS 57
X. SAUCES AND STUFFINGS FOR FISH AND MEATS 80
XI. EGGS 88
XII. CHEESE AND NUTS 95
XIII. VEGETABLES 100
XIV. CEREALS, MACARONI, AND RICE 113
XV. CROQUETTES AND FRITTERS 120
XVI. SALADS AND SALAD DRESSINGS 126
XVII. YEAST BREADS, MUFFINS, AND ROLLS 138
XVIII. BAKING POWDER BREADS, MUFFINS, AND BISCUIT 146
XIX. SHORTCAKES AND ROULETTES 160
XX. SANDWICHES AND TOASTS 163
XXI. GRIDDLE CAKES, WAFFLES, AND SIRUPS 170
XXII. CAKES AND COOKIES 174
XXIII. ICINGS AND FILLINGS 184
XXIV. HOT DESSERTS 189
XXV. COLD DESSERTS 196
XXVI. FROZEN DESSERTS 203
XXVII. SAUCES FOR DESSERTS 209
XXVIII. PASTRIES 213
XXIX. FRUITS, COOKED AND UNCOOKED 224
XXX. CANDIES 232
APPENDIX
A. Table of Weights and Measures 239
B. Time Table for Cooking 240
C. Temperature Table 243
D. Table of Caloric Values of Average Portions of Food 245
E. Table of Caloric Values of Raw Food Materials 250
F. Table of Normal Weights for Men and Women 253
G. List of Government Publications on Foods and Cooking 254
Index 257
Before using recipes see _Special Notice_ on Page 14.
CHAPTER I
GENERAL SUGGESTIONS FOR ECONOMY
PLANNING MEALS
In order to buy, prepare, and serve food to the best possible advantage,
an elementary knowledge of the composition and nutritive value of foods,
and the necessary food requirement of the family, is essential. Many
books are published on these subjects, but from the government
publications alone (see page 255) an excellent working knowledge may be
obtained. Only the merest outline can be given here, and this should be
supplemented by further reading.
Briefly stated, food is divided into three chief classes:[1]
(1) _Protein_, which builds and repairs the tissues.[2] It is furnished
chiefly by meats, fish, cheese, milk, eggs, cereals, and legumes.
(2) _Fats_, which furnish heat and energy, but are chiefly valuable for
storing a reserve supply of fat in the body. They are furnished largely
by butter, cream, olive and similar vegetable oils, bacon and other fat
meats. (3) _Carbohydrates_, which furnish heat and energy. They are
supplied chiefly by potatoes and other vegetables, cereals, fruits, and
sugars.
People who are eating the proper amount and kind of food should
approximate the normal weight[3] for their sex, age, and height. For the
proper maintenance of the body, a man of average height and weight, of
sedentary life,[4] requires daily food which will yield about 2,500
calories;[5] a woman of average height and weight, about 2,300 calories
(more or less according to activity). Children between two and five
years require from 1,200 to 1,400 calories; between five and ten years,
from 1,400 to 1,900 calories; and from ten to fourteen years, from 1,900
to 2,500 calories. Girls between fourteen and seventeen years require
from 2,200 to 2,600 calories; and boys between fourteen and seventeen
years, from 2,500 to 3,000 calories. Of the total number of calories
furnished ten per cent. should be protein, approximately 30 per cent.
fat, and 60 per cent. carbohydrates.
Before planning meals the consideration of these caloric requirements
and the study of the "Caloric Value of Average Portions of Food" (Table
D, page 245) and of the "Fuel Value of Raw Materials" (Table E, page
250) will help in the selection of foods to yield approximately the
desired amount of nutrition. It is not necessary or desirable that the
exact amount of each class of foods should be reckoned daily; but by the
general study of foods and their nutritive value, and the food
requirements of the body, which vary with age, sex, and conditions, the
housekeeper may serve her family with the kinds and amount of food best
suited to their needs. She should plan to use in a week as large a
variety of food as possible, and to avoid an excess of any one class.
With a definite idea of the needs of the family, she should take account
of the stock in the ice-box and pantry, and see that every bit of food
is utilized to advantage. Meals should be planned in detail at least one
day in advance, and, if possible, outlined for several days ahead;
though these plans must, of course, be varied slightly, at times,
according to the amount of left-over material and the exigencies of
supply and demand. Each day's programme should be plainly written; any
special recipes to be used noted; and a list made of supplies to be
ordered. To have the meals planned well in advance and the order list
ready saves a deal of nervous energy, time, and money.
MARKETING
If possible, attend personally to your marketing and consider carefully
the quality, quantity, and cost of your purchases in relation to the
needs of your purse and your household. Ask for what you want, and try
hard to get it; but in trying to buy supplies at lowest prices be sure
that the time and nervous energy spent are not out of proportion to the
amount of money saved.
MEAT
In considering the price of meat, the amount of bone, fat, gristle, and
so forth should be taken into account. Many of the coarser and cheaper
parts contain as much nutriment as the more expensive cuts, and can, by
proper cooking, be made fully as palatable. See that every bit of
left-over meat is used to advantage and in a variety of ways; the rinds
of bacon and salt pork when cooked with spinach or other greens, or in
soups of peas or beans, add both flavor and richness.
THE STOCK POT
All trimmings and bones, both cooked and uncooked, and any left-over
bits of meat or gravy that are not needed for other dishes, should be
put into the stock pot, covered with cold water, and _simmered_ (_not
boiled_) with soup vegetables and savory herbs for three or four hours.
Almost any left-over vegetable can be added, including macaroni, rice,
and the scrapings of the cereal cooker. If the family is small, the
cereal cooker itself makes an excellent stock pot: to the remnants of
breakfast cereal, add any soup material at hand; cover with cold water;
cook slowly; strain; and, if necessary, add one or two bouillon cubes,
and a few drops of kitchen bouquet. When soup stock is lacking in
richness a small amount of gelatine improves the quality.
The water in which vegetables, macaroni, rice, or any meats, either
fresh or salt, are cooked contains valuable mineral matter as well as
flavor, and should be added wholly or in part to the stock pot. Order
corned meats lightly salted so that all of the stock may be used. Be
sure that all fat is removed from soup stock before using. Do not serve
greasy soups. When stock must be used before the fat has had time to
harden, skim off as much as possible, and remove what remains with clean
blotting paper, or a lump of ice wrapped in cheesecloth.
FISH
Fresh fish is offered in variety at all seasons of the year, and is a
valuable and comparatively inexpensive food; salted and smoked fish
contain much protein in a concentrated form; the canned varieties are
important, too, especially for the emergency shelf, as they furnish a
substantial, inexpensive food which can be served in many ways at short
notice.
GROCERIES
Groceries in sealed packages are, as a rule, slightly more expensive
than those sold in bulk; but they are cleaner, often fresher, and more
convenient to store and use.
BUTTER AND OTHER SHORTENING
To the taste of the average person, there is no real equivalent for the
flavor of fine creamery butter, but, for cooking, excellent results may
be obtained by the use of cheaper shortening, beginning with the common
household fats which are so often discarded. All drippings from the
roasts and fat from boiled meats should be carefully strained and saved;
beef and chicken fat may be used in many recipes, including those for
cookies, cakes, meat sauces, soups, and made dishes; bacon fat is
excellent for corn cake, meat sauces, and soups of peas, beans, or
lentils; sausage fat may be used for gingerbread, cookies, poultry
stuffing, and also for frying potatoes and other vegetables, for in
these the spicy flavoring is not objectionable. Both bacon and sausage
fat and that from soup stock are useful for basting lean roasts, fish,
or meat loaf. Any surplus fat, including that of lamb and mutton, should
be clarified and added to that in the frying kettle. Fat which cannot
be utilized for cooking should be made into kitchen soap.
COOKING FATS--OILS
There are many excellent brands of wholesome cooking fats and oils on
the market, including peanut, corn, and cottonseed oil, and compound
vegetable fats. Almost any of these costs less than butter.
OLEOMARGARINE
The best oleomargarine is wholesome and economical, and much to be
preferred to inferior grades of butter.
MILK
Milk, even at present prices, gives good return in food value.
Unsweetened evaporated milk, which is absolutely sterile and clean,
costs no more, and in some places costs less, than fresh milk, and can
be used to advantage to supplement the supply. Because of its
consistency it is an excellent substitute for cream in frozen desserts.
CREAM
When eggs are relatively cheaper than cream, the stiffly beaten white of
an egg may be used to advantage to mix with beaten cream. Thin cream
whipped with a whip churn is lighter and less expensive than heavy cream
beaten.
EGGS
Unless the winter's supply of eggs has been preserved in water glass,
guaranteed cold storage eggs will be found satisfactory, and much
cheaper than hennery eggs. Only enough for a few days should be bought
at a time, however, and they should be kept in a cold place until used.
Wash eggs before breaking, and save the shells for clearing boiled
coffee, soup, and aspic. For coating croquettes, dilute each beaten egg
with one-fourth cup of water or one-third cup of milk; cover unused
yolks with water to prevent drying, and pour off water before using.
Have both yolk and white of egg cold, so that they may be beaten more
quickly; add a pinch of salt to whites of eggs which are to be beaten
stiff, and beat in a current of air. Soft-boiled or dropped eggs not
used at table should be put back in boiling water, cooked hard, and used
for garnishing, egg sauce, etc.
CHEESE
Cheese is nutritious and, even at present prices, economical, as it
contains a large proportion of protein in concentrated form. It can be
successfully combined with many other foods, and every left-over bit
should be so used; when partly dry it should be put through the food
chopper, using a fine cutter; when very dry it should be grated and used
in sauces, soufflés, soups, and many other dishes. Cheese is more
readily digested if a pinch of baking soda is cooked with it. To keep
cheese moist and fresh, brush the cut surface with melted paraffin. Save
left-over Welsh rarebit for sandwich filling. The shells of Edam or
pineapple cheeses should not be thrown away, but be filled with creamed
macaroni, spaghetti, or rice, covered with crumbs, and baked in a hot
oven.
FRESH VEGETABLES
A variety of vegetables should be served daily, and those which contain
a large amount of protein, such as beans, lentils, and peas, should be
used not only as an accompaniment to meat, but, in combination with
other vegetables, sauces, bacon or other fats, as the substantial dish
of the meal.
DRIED VEGETABLES
Dried vegetables should be soaked in cold water for twelve hours or
longer, and then cooked slowly until tender; dried julienne should be
soaked for twenty-four hours before cooking.
MACARONI, NOODLES, RICE, CEREALS
Macaroni, noodles and similar pastas, rice, and the cereals furnish much
nutriment at low cost; oatmeal and corn meal are among our cheapest
foods.
Ready cooked cereals, though they are convenient and give variety to the
diet, are more expensive than raw cereals well cooked; not only do they
yield less food value, but, being dry, they require more cream or milk
to make them palatable.
LEFT-OVER VEGETABLES
Left-over vegetables and cereals, even in small quantities, should be
saved for use in entrées, desserts, salads, sauces, and soups. Celery
tops should be saved for flavoring and garnishing, the root stalk
chopped and added to the stock pot, and the outside stalks stewed,
creamed, or used for cream soup. The outside leaves of lettuce should be
shredded for salad, or, for any large quantity, cooked the same as
spinach.
CANNED VEGETABLES
The flavor of canned vegetables is improved if, before being cooked,
they are rinsed with cold water and exposed to the air. Parsley and
chives may be kept growing in pots in the kitchen window to be used as
needed.
SALADS
Salads should be freely used at all seasons, and be made light or
nourishing according to the foods served with them. They offer an
opportunity to the housekeeper to exercise her ingenuity in combining
various vegetables, meats, and fruits, especially left-over bits. Crisp
white cabbage, shredded, may be used in place of celery.
SALAD DRESSINGS
Salad dressings need not necessarily be made of olive oil, for there are
other good and less expensive vegetable oils well worth using, and many
of the cooked salad dressings without oil are excellent.
BREAD
Various kinds of bread should be freely used, especially whole wheat and
other cereal breads, and those containing raisins, dates, and prunes.
Watch the bread-box, and see that every bit of bread is used in some
way; the unused crusts should be dried, rolled, sifted, and kept in a
covered jar for stuffing, crumbing croquettes, brown bread, puddings, or
other dishes in which the color is not objectionable; cold toast or cut
slices should be made into croutons, or used for canapés or French
toast; other pieces should be used for croustades, or made into crumbs,
both coarse and fine, for use in fondues, griddle cakes, omelets,
sauces, and soups. Bits of crackers should be dried, rolled, and used
the same as bread crumbs.
None of the recipes for cake require more than two eggs; many, only one;
and some, none at all. Water may always be used in place of milk, and
any clean, fresh shortening may be substituted for butter, especially in
the recipes which include molasses and spices. These cakes will not keep
moist like richer cakes, however, and should be used soon after making.
Slices of stale cake and crumbs should be utilized in making other
desserts in combination with custards, ices, preserves, etc.
BAKING POWDER
Do not use more baking powder than is necessary for good results; two
_level_ teaspoons to each cup of flour is the usual allowance, but one
and one-half teaspoons each to each cup will be sufficient if the
muffins, biscuits, or cake are quickly and lightly handled and properly
baked.
FLAVORING EXTRACTS
When volatile flavoring extracts are used in cake, much of their
strength is wasted during baking; grated rind or spices could well be
used in their place, or only the icing or filling flavored. All
desserts, whenever practicable, should be flavored when cold.
COLORING
The small package of red coloring which comes with gelatine is useful
for coloring cakes, icings, and other desserts as well as jellies.
FRUITS
Fruits, either fresh, dried, or preserved, should be served at least
once a day; dried fruits, such as apricots, peaches, and prunes, should
be soaked in cold water for twelve hours or longer and then cooked
slowly until tender. Raisins, dates, and figs yield a large food value
at comparatively low cost. Bananas, which contain more nutriment than
most fresh fruits, should be used for salads or desserts when the other
courses are light. In cooking acid fruits, such as cranberries, plums,
and cherries, less sugar is required if added after cooking. Parings and
cores from quinces and apples can be made into excellent jelly; the
rinds of watermelons are the foundation of a delicious sweet pickle;
orange and grape fruit peel, when candied, are well worth the trouble of
making. Surplus orange, lemon, and grape fruit peels, when dried, are
not only useful for flavoring, but make an interesting and aromatic fuel
for the fire-place; the nut meat found in prune stones tastes much like
that of bitter almonds and can be used in place of them.
When making jelly remember that the pulp of the fruit after the juice
has dripped from it may be made into excellent marmalade: cover with
water, heat to boiling point, press through a sieve, add three-quarters
of the amount of sugar, and cook until thick.
CANDIES
In spite of its cost, candy is now classed by many with the necessities
rather than with the luxuries. After a little practice even the most
elaborate candies can be successfully made at home, and the difference
between the cost of a pound of the best ready-made candy and the cost of
the raw materials is astonishing. For those who can spare the time,
candy-making will prove both fascinating and economical. Recipes for a
few after-dinner candies are given.
CONDIMENTS
A small supply of condiments and relishes, including kitchen bouquet,
ketchup, and sweet herbs, and one or two table sauces, should be kept in
stock, as they make possible a greater variety of flavors. Many
home-made sauces and relishes can be easily and quickly prepared and are
usually much cheaper than the ready-made varieties.
CANDLE STUBS
Candle stubs should be melted, strained through cheesecloth, and used
for sealing ketchup, jellies, and preserves.
GARNISHINGS
Any dish, attractively garnished and served, pleases the eye, stimulates
the appetite, and often lifts a simple meal out of the commonplace.
Parsley, mint, celery tops, red and green peppers, olives, pickles,
capers, cooked beets and carrots, hard-cooked egg, lemon cut in various
shapes, nuts, cherries, and other small fruits are all effective if not
too lavishly used.
UTENSILS
A reasonable equipment of kitchen utensils and a convenient, systematic
arrangement of them will save time and strength. Kitchen scales are
almost indispensable, and a cooking thermometer eliminates guesswork,
especially in boiling sugar and heating fat for frying. Pans, molds, and
cutters of various shapes prevent monotony; suitable baking dishes and
covered casserole dishes simplify both cooking and serving; and food
cooked or served in individual dishes is often more attractive. When
the cogs of the egg beater slip, do not discard it, but tighten the
rivet; keep knives well sharpened. Cream jars, jugs, bottles, or any
other containers for which a charge is made, should be promptly returned
to be credited.
FUEL
Do not waste fuel; concentrate your cooking; when a hot oven is needed
for roasting meat or baking bread, plan to cook at the same time other
things which require a high temperature; potatoes can be cooked in the
pan with the meat; other vegetables and fruits can be cooked in the
oven; and if a coal fire is used, a variety of food can be cooked in a
steamer on top of the range without extra fuel.
Have the ashes sifted and save the _cinders_, which yield a quick top
heat.
Economize _gas_ by using the minimum amount necessary to keep food
cooking at the desired temperature. When the boiling point is reached a
small supply of gas will maintain the temperature.
_Fireless cookers_ save much fuel and unnecessary heat, and are
especially useful for any food which requires long, slow cooking, or for
those foods of strong odor which so often scent up the whole house.
FOOTNOTES:
[1] Water and mineral salts are also necessary for the proper
maintenance of the body, but these are yielded chiefly in combination
with the other foods.
[2] Protein can also furnish energy, but this is more easily and cheaply
supplied by the fats and carbohydrates.
[3] See Table F, page 253.
[4] People of sedentary life require daily approximately sixteen
calories for each pound of their weight. So if the normal weight of such
persons is multiplied by sixteen, the result will be the approximate
number of calories needed.
[5] A Calorie is the amount of heat required to raise one kilogram of
water 1° Centigrade or one pound of water 4° Fahrenheit.
SPECIAL NOTICE
All ingredients in these recipes should be measured level, and the
standard teaspoon, tablespoon, and half-pint measuring cup should be
used.
Unless otherwise stated, one apple, onion, orange, etc., means one of
medium size.
Sift flour before measuring, and fill cup lightly. Use pastry flour,
unless otherwise directed, for thickening soups and sauces, and in all
recipes where baking powder is used; use bread flour in all recipes
where yeast is used.
The majority of these recipes are planned to serve four persons; those
for chowders and other dishes which form the substantial part of the
meal are sufficient for second helpings; those for cakes, muffins, and
other breads are large enough to be served more than once.
CHAPTER II
COMMON WAYS OF COOKING FOOD
_Baking_ is cooking in confined heat in the oven. Examples: bread, cake,
meat. This method when applied to meat is commonly called roasting.
Before baking, see that the oven is clean and heated to the desired
temperature.
_Boiling_ is cooking by immersion in water at 212° F. Examples:
potatoes, cabbage, macaroni.
_Braising_ is a combination of stewing on the top of the range, and
baking in the oven, with or without vegetables. Examples: tough meats,
fowl, whole liver.
_Broiling or Grilling_ is cooking over or under direct heat, as over
glowing coals or under a gas flame. Examples: steak, chops.
_Fricasseeing_ is commonly a combination of stewing and sautéing.
Examples: fowl, forequarter of lamb or veal.
_Frying_ is cooking by immersion in hot deep fat. Examples: doughnuts,
croquettes.
_Pan-baking or Pan-broiling_ is cooking in a lightly greased or
ungreased hot frying pan or griddle. Examples: steak, English muffins,
griddle cakes.
_Pot Roasting_ is cooking in an iron kettle or earthen pot in a small
amount of water, after meat has been quickly browned in a small amount
of fat in the frying pan or kettle. Cook slowly until very tender, with
or without vegetables.
_Roasting_ is cooking before an open fire. This method is seldom used in
small households, although the baking of meats is commonly called
roasting.
_Sautéing_ is cooking in a small amount of fat in a shallow pan on top
of range. Examples: sliced fish, meat, potatoes, eggs.
_Simmering_ is cooking in liquid at 185° F. The bubbles should always be
below the surface. Examples: ham, corned beef, soups.
_Steaming._ _Dry Steaming_ is cooking by heat of steam, as in double
boiler or tin, over or surrounded by boiling water. Examples: rice,
brown bread. _Moist Steaming_ is cooking by direct contact with steam as
in a steamer or colander, over boiling water, closely covered. Examples:
fowl, puddings, dumplings.
_Stewing_ is cooking slowly in a small amount of water (about 160° F.)
until food is very tender. Examples: beef, lamb, vegetables.
CHAPTER III
APPETIZERS AND RELISHES
1.--COCKTAIL SAUCE
1/4 cup tomato ketchup 1/2 teaspoon salt
1 tablespoon bottled horseradish 1 teaspoon Worcestershire sauce
2 tablespoons vinegar Dash of cayenne
Mix, and serve in four small glasses or lemon shells, with six small
clams or oysters in each. Shrimps, prawns, or lobster may be used
instead of clams or oysters.
2.--ASHEVILLE CANAPÉS
Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of
bread the same size as tomatoes; toast bread, spread with Mustard Butter
(see No. 459), or salad dressing, and cover with a slice of tomato;
season lightly with salt and pepper, and cover with thin slices of
cooked chicken livers. Garnish with parsley.
3.--CLUB CANAPÉS
Mix devilled ham with a little grated cheese; spread on thin rounds of
brown bread, and mark into quarters with finely chopped pickle. Chop
fine the white of a hard-cooked egg, and cover two opposite quarters;
press the yolk through a sieve, and cover the remaining quarters.
4.--CRAB MEAT CANAPÉS
1 cup crab meat 1 teaspoon Worcestershire sauce
1/4 teaspoon paprika 1 tablespoon lemon juice
1/2 teaspoon salt 1/2 teaspoon horseradish
1/4 teaspoon mustard
Chop crab meat, mix well with seasonings, and spread on thin rounds of
untoasted brown bread. Garnish with small cube of lemon.
5.--MOCK CRAB CANAPÉS
1 cup canned corn 1 teaspoon anchovy paste
1/4 teaspoon salt 2 tablespoons grated cheese
1/3 teaspoon paprika
Use one cup of corn which has been drained from its juice; put through
food chopper, using the finest cutter; add seasonings and cheese, and
spread on small rounds of toast. Garnish with small pickles sliced
lengthwise.
6.--GLOUCESTER CANAPÉS
Cook a small haddock roe in boiling salted water for fifteen minutes,
remove skin, mash, add a tablespoon of butter, half a teaspoon of
anchovy paste, one-fourth teaspoon of paprika, and enough cream to
moisten; add salt if necessary. Mound on small rounds of toast, and
garnish with sliced pickles and parsley.
7.--TUNA CANAPÉS
1 cup tuna fish 1/2 tablespoon olive oil
1 tablespoon tomato ketchup 1/2 teaspoon salt
1 tablespoon lemon juice 1/4 teaspoon paprika
Chop fish, add seasonings, and spread on small rounds of lightly toasted
bread. Garnish with sliced pimolas.
8.--CELERY RELISH
Cut large white stalks of celery in two-inch lengths, fill with cream
cheese which has been seasoned with salt, pepper, and Worcestershire
sauce. Garnish with a small piece of celery top.
9.--CHEESE AND APPLE RINGS
1 large tart apple 1 teaspoon Worcestershire sauce
1/2 cup soft cheese cut fine Dash of cayenne
1/8 teaspoon salt 2 tablespoons cream
Pare and core apples, and cut in one-third-inch slices; mix cheese with
seasonings and cream, beat to a paste, and spread or force through a
rose tube on apple rings. Dust with paprika.
10.--SPANISH CHEESE
Cook together one and a half cups of soft or grated cheese with
one-fourth cup of chili sauce until the cheese is melted. Serve
immediately on toasted crackers or rounds of toast, as an appetizer or
savory.
11.--CANTALOUPE COCKTAIL
2 cups cantaloupe Juice of 1/2 lemon
1/3 cup preserved ginger 2 tablespoons powdered sugar
Cut melon in small cubes, or in balls (using a potato cutter). Add
chopped ginger, lemon juice, and sugar, and serve very cold.
12.--FRUIT COCKTAIL
2 tart apples 1 teaspoon lemon juice
1 large banana 4 tablespoons powdered sugar
2 oranges
Cut apples and bananas in small cubes; remove pith and seeds from
oranges, cut pulp in small pieces, and add with juice to apples and
bananas; add lemon juice and sugar, place in a shallow dish, and put
directly on ice for ten minutes to chill; serve in glasses, and garnish
with a Preserved Cranberry (see No. 670), or a spoonful of Mock
Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little
grated pineapple may be added to advantage.
13.--WINTER CHILI SAUCE
1 can tomatoes 1/8 teaspoon cayenne
2 onions finely chopped 1/2 teaspoon cinnamon
1/3 cup brown sugar 1/4 teaspoon clove
1-1/2 teaspoons salt 1/3 cup vinegar
1 teaspoon paprika
Mix, and simmer about half an hour or until thick.
14.--PICCALILLI
3 quarts green tomatoes 2 quarts vinegar
3 quarts ripe tomatoes 1 quart sugar
2 red peppers 1 teaspoon cinnamon
3 onions 1/2 teaspoon clove
1/2 cup salt 4 tablespoons white mustard seed
Put vegetables through the food chopper, using coarse cutter; sprinkle
with salt, let stand over night, and drain; add other ingredients, and
cook about forty-five minutes.
15.--TABLE SAUCE
12 ripe tomatoes 1/4 teaspoon pepper
1 onion 1 cup vinegar
3 green peppers 1 teaspoon ground clove
2 tablespoons sugar 1 teaspoon ground cinnamon
1-1/2 tablespoons salt 2 teaspoons mustard
1 teaspoon paprika
Wipe tomatoes, cut in halves, and put in a clean, smooth preserving
kettle; add onion and peppers sliced, and seasonings; simmer two hours,
and press through a sieve; return to kettle, simmer one hour, and seal
in jars or bottles; when cool, dip tops in paraffin. This may be used in
place of ready-made sauce.
16.--TOMATO KETCHUP
1 peck ripe tomatoes 1/2 cup whole mixed spices
3 onions 1 clove of garlic
1/2 cup salt 1/3 cup dry mustard
2 teaspoons cayenne 1 quart vinegar
2 tablespoons paprika 1 cup brown sugar
Wipe tomatoes, cut in halves, and put in a smooth, clean preserving
kettle; add onions sliced, cook slowly for one hour, and press through a
sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and
mustard in double cheesecloth, add to tomatoes, and cook rapidly until
mixture begins to thicken; boil vinegar and sugar together while
tomatoes are cooking; add them to strained tomato; cook until ketchup is
thick, or until water will not separate from it when tried on a plate.
Remove spice bag, seal in sterilized jars or bottles, and when cool dip
tops in melted paraffin.
17.--SMALL CUCUMBER PICKLES (Gherkins)
Wash thoroughly, count, and for every hundred cucumbers allow one cup of
salt. Cover with boiling water. Let stand twenty-four hours; then drain.
Fill quart preserve jars with cucumbers, then add two tablespoons of
mixed whole spices, a piece of alum the size of a pea, and boiling
vinegar to fill the jar. Seal, and let stand a week before using. The
boiling water should be measured, as an equal amount of vinegar will be
needed.
18.--PEPPER HASH
6 green peppers 1 quart vinegar
6 red peppers 1 cup brown sugar
6 onions 2 tablespoons salt
1 small white cabbage 2 tablespoons mustard seed
Remove seeds from peppers and chop fine with the onion and cabbage. Put
in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar,
sugar, salt, and mustard seed, add vegetables, and bring to the boiling
point. When cool, put in a stone crock or small jars.
19.--PICKLED NASTURTIUM SEEDS
Into one quart of cider vinegar put three tablespoons salt and five or
six slices of horseradish root. Pour into a jar and cover closely. Add
the seeds as they ripen. Use in salads, sauces, or for garnishing as a
substitute for capers.
CHAPTER IV
BEVERAGES
20.--COFFEE, EGG, AND MILK
2 eggs 1-1/2 teaspoons instantaneous coffee
2-1/2 tablespoons sugar 3 cups milk
Few grains salt
Beat the eggs until light; add the other ingredients, and strain into
glasses. Serve very cold. (This recipe fills four tumblers.)
21.--GRAPE JUICE (Unfermented)
Pick over and wash grapes, barely cover with water, and cook until soft
and white; drain through cheesecloth, and to each quart of juice add one
cup each of water and sugar; bring to boiling point, skim, bottle, and
cork tightly. When cold, dip corks into melted paraffin.
22.--GRAPE EGGNOG
1 egg 1/4 cup milk
1/3 cup grape juice Nutmeg
1 teaspoon powdered sugar
Beat egg until very light, add grape juice and sugar, and beat again,
add milk, beat well, pour into a glass, and dust with nutmeg.
23.--GINGER PUNCH
1-1/4 cups sugar 2 teaspoons Jamaica ginger
1 quart boiling water 1/2 cup orange juice
Grated rind 1 lemon 1/3 cup lemon juice
Boil sugar and water with the lemon rind for ten minutes; when cool, add
ginger and fruit juice, and strain over cracked ice.
24.--GINGER ALE PUNCH
1/2 cup mint leaves 1 cup boiling water
1-1/4 cups sugar 2 pints ginger ale
Juice of 3 lemons 1 pint grape juice
Pour boiling water over mint leaves, sugar, and grated rind of one
lemon, and let stand until cool; strain into a punch bowl containing
ice, add ginger ale, grape juice, and strained lemon juice; garnish with
sprigs of mint.
25.--MINT JULEP (Ginger Ale)
3/4 cup sugar 4 sprigs mint
1 cup water 1 pint ginger ale
Juice of 3 lemons
Boil sugar and water ten minutes, and cool; add strained lemon juice,
mint leaves bruised, and ginger ale; half fill glasses with crushed ice,
add julep, and garnish with a sprig of mint.
26.--MINT LEMONADE
1 cup sugar 1 cup mint leaves
6 cups water Juice of 3 lemons
Boil sugar and water twenty minutes; add mint, and let stand until cold;
add lemon juice, and strain into glasses half filled with cracked ice.
Garnish with sprigs of mint.
27.--TEA
Tea should be made from freshly drawn, freshly boiled water, poured over
the dry tea, which has been put into a clean, scalded teapot. Cover with
a cozy or stand on back of range for three or four minutes. Allow from a
half to a full teaspoon of tea to each cup, according to the variety
used. The finer varieties made from the first pickings require less than
the coarser kinds. Be sure that tea does not boil. Serve with sugar,
cream, lemon, cloves, mints, ginger, or bits of candied fruit.
28.--ICED TEA
Fill a large glass two-thirds full with cracked ice, add two thin slices
of lemon with seeds removed, two teaspoons of powdered sugar, and fill
with freshly made hot tea. One or two mint leaves may be added.
29.--FILTERED COFFEE
1/2 cup pulverized coffee 4 cups boiling water
Put coffee into bag or filter, add boiling water gradually; pour through
a second time, or even a third time if liked strong. Do not boil. Serve
with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in
the sun if possible; renew bag often.
30.--AFTER-DINNER COFFEE
1/2 cup pulverized coffee 2 cups boiling water
Put coffee into a filter coffee pot, add boiling water, and filter three
times. Serve very hot.
31.--CAFÉ AU LAIT
To recipe for After-dinner Coffee (see No. 30) add one and a half cups
of hot milk.
32.--COCOA
4 teaspoons cocoa 2 cups boiling water
2 tablespoons sugar 2 cups hot milk
1/8 teaspoon salt
Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add
hot milk, and beat with egg beater until frothy.
33.--CHOCOLATE
1-1/2 squares chocolate 2 cups boiling water
1/4 cup sugar 2 cups hot milk
1/8 teaspoon salt
Melt chocolate in a saucepan over hot water; add sugar, salt, and
boiling water; stir well, and boil five minutes; add hot milk, and beat
with egg beater until frothy. Evaporated milk makes excellent chocolate
or cocoa. For marshmallow chocolate put two marshmallows in each cup and
pour hot chocolate over them.
CHAPTER V
SOUPS WITHOUT MEAT
34.--ASPARAGUS SOUP
When fresh asparagus is served as a vegetable, cook the tough ends in
the same water, which should be lightly salted. Press through a sieve,
add the water, and for each three cups add one-half teaspoon of onion
juice and one cup of hot milk. Thicken with one tablespoon of butter and
two tablespoons of flour blended together. Add pepper, and salt if
necessary.
35.--PURÉE OF BLACK BEANS
1 cup black beans 1/4 teaspoon mustard
1 quart cold water 1 tablespoon bacon fat
1 slice bacon 1 tablespoon flour
1/2 onion 1 hard-cooked egg
1 teaspoon salt Lemon slices
1/2 teaspoon paprika
Soak beans over night in cold water; drain; add one quart of water,
bacon, and onion, and cook three hours or until beans are soft,
replacing water which cooks away; press through a sieve; add seasonings,
and thicken with bacon fat and flour blended together. Serve with a thin
slice of egg and lemon in each plate. Corned beef stock is an excellent
substitute for water, but if it is used salt should be omitted.
36.--BAKED BEAN SOUP
2 cups cold baked beans 2 tablespoons flour
1-1/2 cups tomatoes 1/2 teaspoon salt
2 slices onion 1/8 teaspoon pepper
4 cups cold water 1 tablespoon tomato ketchup
1 tablespoon butter
Simmer beans, tomatoes, onion, and water for half an hour, and press
through a sieve; thicken with butter and flour blended together; add
seasonings, and serve with fried croutons.
37.--PURÉE OF RED KIDNEY BEANS
Follow recipe for Purée of Black Beans (see No. 35), using red kidney
beans in place of black beans.
38.--DRIED LIMA BEAN SOUP
1 cup lima beans 1 cup milk
6 cups cold water 1 teaspoon salt
1/2 onion sliced 1 teaspoon Worcestershire sauce
1/2 carrot sliced 1 tablespoon bacon fat
1/2 bay leaf 2 tablespoons flour
Soak beans over night; drain; add cold water, onion, carrot, and bay
leaf, and simmer an hour and a half or until beans are soft; press
through a sieve, add milk and seasonings, and thicken with bacon fat and
flour blended together. Serve with croutons.
39.--CAULIFLOWER SOUP
To three cups of the water in which cauliflower has been cooked add
one-half teaspoon of onion juice and one cup of hot milk. Thicken with
one tablespoon of butter and two tablespoons of flour blended together.
Season with cayenne, and salt if necessary. Add a few left-over bits of
cauliflower, and serve with croutons or crisp crackers.
40.--CREAM OF CELERY SOUP
1 cup celery tops 1/8 teaspoon pepper
1/2 cup chopped celery 3-1/2 cups boiling water
2 slices onion 1-1/2 cups hot milk
1/4 cup rice 1/2 tablespoon butter
1-1/2 teaspoons salt
Cook celery, onion, rice, seasonings, and boiling water for half an
hour; press through a sieve; add hot milk and butter, and serve with
crisp crackers.
41.--CREAM OF CORN SOUP
1 can corn 1 teaspoon salt
1/2 onion 1/4 teaspoon paprika
2 cups boiling water 1 tablespoon butter
2 cups hot milk 2 tablespoons flour
Chop corn and onion, add water, and simmer twenty minutes; press through
a sieve, forcing through all the corn possible; add milk and seasonings,
and thicken with butter and flour blended together.
42.--CHEESE SOUP
2 cups milk 2 tablespoons flour
2 cups boiling water 1/2 cup grated cheese
1 onion sliced 1 egg well beaten
1/2 bay leaf 1 teaspoon salt
1 tablespoon butter Dash of cayenne
Scald milk, water, onion, and bay leaf twenty minutes; skim out onion
and bay leaf, thicken milk with butter and flour cooked together; add
cheese, egg, and seasonings, and stir until cheese melts.
43.--FRUIT SOUP
3 pears Juice of 1/2 lemon
3 apples 1/8 teaspoon cinnamon
4 cups boiling water 3 tablespoons honey or sugar
1 tablespoon granulated tapioca
Chop fruit, add water, cook until tender, and press through a sieve; add
tapioca, and cook until clear; add lemon juice, cinnamon, and honey.
Serve hot or cold with toast sticks.
44.--OATMEAL SOUP
3/4 cup cooked oatmeal 2 cups hot milk
1/2 onion sliced 1 teaspoon salt
2 cloves 1/8 teaspoon celery salt
1/2 bay leaf 1/8 teaspoon pepper
2 cups boiling water 1/2 tablespoon butter
Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty
minutes, and press through a sieve; add milk, seasonings, and butter,
and serve with croutons.
45.--POTATO SOUP
3 potatoes sliced 1/4 teaspoon pepper
1/4 cup celery tops 2 cups hot milk
1/2 onion 1 tablespoon butter
2 cups boiling water 2 tablespoons flour
1-1/4 teaspoons salt
Cook potatoes, celery, onion, and water twenty minutes; press through a
sieve; add seasonings and hot milk, and thicken with butter and flour
blended together.
46.--CREAM OF PEA SOUP
1 can peas 1/8 teaspoon pepper
1 slice onion 2 cups boiling water
Bit of bay leaf 2 cups hot milk
Sprig of parsley 1 tablespoon butter
1 teaspoon sugar 2 tablespoons flour
1-1/4 teaspoons salt
Rinse the peas with cold water, and reserve one-fourth cup; simmer the
remainder with seasonings and hot water for twenty minutes, and press
through a sieve; thicken the milk with butter and flour blended
together, and add to peas. Add the whole peas just before serving.
47.--PURÉE OF SPLIT PEAS
1/2 cup split peas 1/8 teaspoon pepper
4 cups water or ham stock 1 tablespoon bacon fat
2 slices onion 1 tablespoon flour
1 cup hot milk
Soak peas over night in cold water, and drain; add water or stock, and
onion, and simmer about three hours or until peas are soft; press
through a sieve; add milk and pepper, and thicken with bacon fat and
flour blended together. Serve with croutons. If water is used in place
of stock, add two slices of bacon and one and a quarter teaspoons of
salt.
48.--RICE AND TOMATO SOUP
1 can tomatoes 1 tablespoon sugar
1/2 onion 2 cups boiling water
1/2 bay leaf 1/8 teaspoon soda
3 cloves 2 tablespoons bacon fat
1 teaspoon salt 2 tablespoons flour
1/4 teaspoon paprika 1/2 cup cooked rice
Simmer tomatoes, seasonings, and water half an hour; press through a
sieve, and add soda; melt bacon fat, and cook with flour until brown;
add to soup, and stir until smooth; add rice, and serve.
49.--TOMATO BISQUE
2 cups tomatoes 1 teaspoon sugar
1 slice onion 1-1/2 teaspoons salt
Bit of bay leaf 1/8 teaspoon pepper
2 cloves 3 cups hot milk
1 cup boiling water 2 tablespoons butter
1/4 teaspoon soda 3 tablespoons flour
Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes,
and press through a sieve; add soda, sugar, salt, and pepper; thicken
milk with butter and flour blended together, and add to tomato just
before serving. Serve with croutons.
50.--TOMATO BOUILLON
1 can tomatoes 1/2 bay leaf
2 cups water 1-1/2 teaspoons salt
1/2 cup onion Dash of cayenne
1/2 cup carrot 1 teaspoon sugar
1 cup celery tops 2 tablespoons tomato ketchup
6 cloves
Simmer all ingredients except tomato ketchup for half an hour, strain
through double cheesecloth, add ketchup, and serve either very hot or
very cold. The tomato pulp should be pressed through a sieve and used
for flavoring other soups or sauces.
51.--TOMATO AND OATMEAL SOUP
1/2 can tomatoes 1 teaspoon salt
3 cups hot water 1 teaspoon sugar
2 slices onion 1/8 teaspoon soda
1/4 bay leaf 1/8 teaspoon pepper
3 cloves 1 teaspoon butter
1/2 cup rolled oats
Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add
oatmeal gradually, and cook for forty-five minutes; press through a
sieve; add seasonings and butter, and serve with croutons.
52.--TOMATO AND PEANUT SOUP
1-1/2 cups stewed and strained tomatoes 1/4 teaspoon paprika
1/2 cup peanut butter 2-1/2 cups boiling water
3/4 teaspoon salt
Add tomatoes gradually to peanut butter, and when smooth add seasonings
and water; simmer ten minutes, and serve with croutons. Well seasoned
soup stock may be substituted for the water; if so, use less salt.
53.--WINSOR SOUP
2 potatoes 1 tablespoon butter
1 white turnip 2 tablespoons flour
1/4 cup celery tops 1-1/2 teaspoons salt
2 slices onion 1/8 teaspoon pepper
2-1/2 cups boiling water 2 tablespoons tomato ketchup
1-1/2 cups hot milk
Pare and slice potatoes and turnip, add celery tops, onion, and boiling
water, cook half an hour, and press through a sieve; add hot milk,
thicken with butter and flour blended together, season, and serve with
croutons.
54.--VEGETABLE SOUP
1/2 cup leeks 1 cup half-inch potato cubes
1/2 cup carrots 1 cup hot milk
1 cup cabbage 1 teaspoon salt
2 tablespoons beef drippings 1/4 teaspoon pepper
3 cups boiling water 1 tablespoon chopped parsley
Cut leeks into slices, carrots and cabbage into small pieces, or put
through the food chopper, and cook in beef drippings for ten minutes,
stirring often; add boiling water and potatoes, and cook twenty minutes,
or until vegetables are tender; add milk and seasonings, and serve with
croutons.
CHAPTER VI
SOUPS AND STEWS WITH MEAT OR FISH
55.--CREAM OF CHICKEN SOUP
3 cups chicken stock Salt
1 slice onion 1/8 teaspoon pepper
1/4 cup celery tops 2 tablespoons chicken fat or butter
1 cup hot milk 3 tablespoons flour
Cook stock, onion, and celery for fifteen minutes, and strain; add hot
milk and seasonings, and thicken with chicken fat and flour blended
together. The amount of salt will depend upon the quantity in the stock.
Celery salt may be used in place of celery tops.
56.--CHICKEN AND OKRA SOUP
1 quart chicken stock 1 cup tomatoes
1 tablespoon grated onion 1/2 can okra
1/8 teaspoon celery salt 2 tablespoons rice
1/2 green pepper chopped
Heat stock to boiling point, add other ingredients, and simmer half an
hour or until rice is tender. Add salt if necessary. Ham stock in place
of chicken stock makes an excellent soup.
57.--CLAM BISQUE
1 pint clams 1/8 teaspoon pepper
1 cup water 2 cups hot milk
1 slice onion 1 tablespoon butter
1/8 teaspoon soda 2 tablespoons flour
1/4 teaspoon celery salt 1 teaspoon chopped parsley
1 teaspoon salt
Remove necks and gills from clams, and chop fine; simmer with the soft
part of clams, water, and onion for fifteen minutes; add soda and
seasonings; thicken the milk with the butter and flour cooked together;
add to clams, sprinkle with parsley, and serve at once.
58.--CLAM BOUILLON
1 pint clams 1/4 teaspoon celery salt
2 cups cold water Dash of cayenne
3/4 teaspoon salt
Chop clams, add cold water, and simmer fifteen minutes; add seasonings,
and strain through double cheesecloth. Serve in cups with or without
whipped cream; or pour over the stiffly beaten white of one egg.
59.--CLEAR SOUP
1/4 cup chopped carrot 1 quart boiling water
1/4 cup chopped onion 1 teaspoon beef extract
1/4 cup chopped turnip 1 teaspoon salt
2 cloves Dash of cayenne
Small bit bay leaf Few drops kitchen bouquet
Cook vegetables, cloves, bay leaf, and water for half an hour, and
strain through double cheesecloth. Add extract, salt, cayenne, and
kitchen bouquet. Four bouillon cubes may be used in place of extract,
and the salt, cayenne, and bouquet omitted.
60.--JULIENNE SOUP (Bouillon Cubes)
2 tablespoons onion 1/4 teaspoon salt
2 tablespoons carrot 4 cups boiling water
2 tablespoons white turnip 3 bouillon cubes
Cut vegetables into fine shreds an inch long, add salt and boiling
water, and cook until tender; add bouillon cubes, and salt if necessary.
Two tablespoons of tomato ketchup may be added.
61.--MOCK TURTLE SOUP
2 pounds knuckle of veal 1/8 teaspoon pepper
1/2 pound liver 2 tablespoons beef drippings
1 onion 4 tablespoons flour
1 carrot 1 teaspoon sugar
1/2 bay leaf 1 tablespoon vinegar
1/2 cup celery tops 1/4 teaspoon kitchen bouquet
2 quarts water 1 hard-cooked egg
2 teaspoons salt
Wash meat, add vegetables cut fine, and boiling water, and cook slowly
for four hours; remove meat, strain stock, remove fat, and add salt and
pepper; cook drippings, flour, and sugar together until brown; add to
stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half
cup each of liver and veal cut in small pieces. Serve a slice of egg in
each plate. The left-over meat may be used for hash, croquettes, etc.
62.--MUSHROOM SOUP
1/4 pound mushrooms 1/8 teaspoon pepper
3 cups stock Salt
1 slice onion 2 tablespoons butter
1 cup hot milk 4 tablespoons flour
Wash mushrooms, chop stems, simmer with stock and onion for twenty
minutes, and press through a sieve, reserving two or three whole caps;
add milk, pepper, and salt if necessary; thicken with butter and flour
blended together. Cut mushroom caps into bits, and add to soup.
63.--ONION SOUP
1 slice bacon 2 cups hot milk
3 onions sliced 1 teaspoon salt
1/2 green pepper chopped fine Dash of cayenne
1 sprig parsley 1 tablespoon bacon fat
1 clove 2 tablespoons flour
2 cups boiling water 2 tablespoons grated cheese
Cut bacon in small pieces and cook with onions and green pepper five
minutes; add parsley, clove, and boiling water; simmer half an hour, and
press through a sieve; add milk and seasonings, and thicken with bacon
fat and flour blended together; add cheese just before serving.
64.--OYSTER STEW
1 quart oysters 1/4 teaspoon paprika
1 quart milk 2 tablespoons butter
1-1/2 teaspoons salt
Pick over oysters to remove bits of shell, and cook in their own liquor
until plump, skimming when necessary; scald milk, add seasonings and
butter, and mix with oysters. Serve with oyster crackers.
65.--OYSTER AND CELERY BOUILLON
1 cup chopped celery tops 1 pint small oysters
1 slice onion 1 teaspoon salt
1/2 bay leaf 1/4 teaspoon paprika
3 cups boiling water White of 1 egg
Simmer celery, onion, bay leaf, and water for fifteen minutes; add
oysters finely chopped, and simmer ten minutes; strain through double
cheesecloth; season with salt and paprika, and pour over the stiffly
beaten white of egg. Serve in cups. Or serve without the egg, put a
spoonful of whipped cream in each cup, and sprinkle with paprika.
66.--SALMON BISQUE
1 small can salmon 1 tablespoon butter
2 cups water 2 tablespoons flour
1 slice onion 1 teaspoon salt
Bit of bay leaf 1/8 teaspoon pepper
2 cups hot milk
Separate salmon into flakes, add water, onion, and bay leaf; simmer for
fifteen minutes, and remove onion and bay leaf; scald milk, thicken with
butter and flour blended together; add seasonings, and mix with salmon.
Serve with oyster crackers.
67.--SOUP STOCK
Use the liquid in which any meat has been cooked. Season well with
vegetables; if brown stock is wanted, add a small amount of kitchen
bouquet or caramel, and a little beef or vegetable extract. (See
suggestions for the Stock Pot, page 4.)
68.--TOMATO TAPIOCA SOUP
2 cups tomato 1-1/4 teaspoons salt
3 cups hot water 1/4 teaspoon pepper
1 slice onion 1 teaspoon sugar
1/2 bay leaf 2 cubes beef extract
4 cloves 2 tablespoons granulated tapioca
Mix the tomato and seasonings with the hot water; simmer for fifteen
minutes, and rub through a sieve; add beef extract and tapioca, and cook
fifteen minutes. Serve with croutons.
69.--TUNA FISH SOUP
2 tablespoons grated carrot 1/4 teaspoon paprika
1 tablespoon grated onion 1 teaspoon chopped parsley
2 cups boiling water 1/2 teaspoon Worcestershire sauce
2 cups hot milk 1 cup tuna fish
1/4 cup sifted crumbs 1/2 tablespoon butter
1 teaspoon salt
Cook vegetables, water, and milk in the double boiler for twenty
minutes; add crumbs, seasonings, tuna fish separated into flakes, and
butter; cook five minutes.
70.--BEEF STEW
2 pounds shoulder trimmings 3 potatoes sliced
2 quarts boiling water 1 cup tomatoes
1 onion 2-1/2 teaspoons salt
1 carrot 1/8 teaspoon pepper
1 white turnip 1/3 cup flour
Cut beef in pieces for serving, add water, and simmer two hours; put
onion, carrot, and turnip through the food chopper, using coarse cutter,
and add to meat; add potatoes, tomatoes, and seasonings, and cook
forty-five minutes; thicken with flour mixed to a paste with cold water.
Serve with Dumplings (see No. 72).
71.--IRISH STEW WITH DUMPLINGS
2 pounds forequarter lamb 1 carrot
2 quarts boiling water 1 small white turnip
2 teaspoons salt 4 potatoes
1/8 teaspoon pepper 4 tablespoons flour
1 onion
Cut meat in small pieces, and trim off most of fat; cover with boiling
water, and simmer for one hour; add salt and pepper, onion, carrot, and
turnip cut in small cubes, and cook one hour; pare and slice potatoes,
add to stew, and cook twenty minutes; thicken with flour mixed to a
paste with cold water; add Dumplings (see No. 72), cover, and cook
twelve minutes.
72.--DUMPLINGS
1 cup flour 2 teaspoons baking powder
1/4 teaspoon salt 1/2 cup milk or water
Sift flour, salt, and baking powder, and mix to a soft dough with milk;
drop by spoonfuls upon boiling stew; cover closely, and cook twelve
minutes.
73.--LAMB BROTH WITH SPAGHETTI
1 quart lamb stock 1/8 teaspoon pepper
1/2 cup tomato 1/3 cup spaghetti
1 tablespoon chopped onion 1 cup bits of lamb
1 tablespoon chopped carrot
Remove fat from stock; add vegetables, pepper, and (if necessary) salt;
heat to boiling point, add spaghetti, and cook half an hour. Add meat
just before serving.
74.--SCOTCH BROTH
2 pounds neck of mutton 2 white turnips
2-1/2 quarts cold water 2 carrots
1/4 cup pearl barley 2 teaspoons salt
2 onions 1/4 teaspoon pepper
Wash mutton, cover with cold water, heat to boiling point, and simmer
slowly for two hours; let stand over night. Soak barley in cold water
over night. In the morning, remove fat from stock, remove meat from
bones, and strain stock; if water has evaporated, add enough to make
two and a half quarts; heat stock to boiling point, add seasonings,
barley, and vegetables, which have been pared and cut into small cubes.
Cook for one hour, add meat, and cook slowly one hour longer.
CHAPTER VII
CHOWDERS
75.--CLAM CHOWDER
1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt
1 onion sliced 1/8 teaspoon pepper
2 cups boiling water 3 cups hot milk
4 cups potatoes cut in half-inch cubes 1/4 cup sifted crumbs
1 quart clams
Cook salt pork and onion slowly for ten minutes; add boiling water, and
strain into chowder kettle; add potatoes, and cook twenty minutes;
remove necks of clams, chop fine, add with the soft part to the
potatoes, and cook ten minutes; add seasonings, hot milk, and crumbs,
and serve with pilot crackers. The salt pork and onion may be served in
the chowder if preferred.
76.--CORN CHOWDER
1/3 cup half-inch cubes salt pork 1-1/2 teaspoons salt
1 onion sliced 1/4 teaspoon paprika
3 cups boiling water 1 can corn chopped
3 cups thinly sliced potatoes 2 cups hot milk
1/4 teaspoon celery salt 6 common crackers split
Cook salt pork and onion together slowly for ten minutes; add boiling
water, and strain into chowder kettle; add potatoes and seasonings, and
cook about fifteen minutes or until potatoes are tender; put corn into a
strainer, drain the juice into the kettle, and chop the corn, using
finest cutter; add to chowder; add hot milk and crackers; and cook five
minutes. The bits of pork and onion may be left in the chowder if
desired.
77.--CORN AND TOMATO CHOWDER
1/4 pound salt pork chopped fine 1/4 teaspoon pepper
1 onion chopped fine 1/2 can corn
1 green pepper shredded 2 cups hot milk
3 cups boiling water 1 tablespoon butter
1/2 can tomatoes 2 tablespoons flour
3 potatoes sliced 6 common crackers split
2 teaspoons salt
Cook pork, onion, and pepper slowly for ten minutes; add water,
tomatoes, potatoes, salt, and pepper, and cook until potatoes are
tender; add corn and milk, and thicken with butter and flour blended
together. Add crackers (which have been moistened in cold water), and
simmer for five minutes.
78.--FISH CHOWDER
3 pounds haddock 1/8 teaspoon pepper
1/2 cup half-inch cubes salt pork 1 tablespoon butter
1 onion sliced 3 tablespoons flour
1 quart cold water 2 cups hot milk
4 cups thinly sliced potatoes 6 common crackers split
2 teaspoons salt
Order skin and bones removed from fish at market, and have them
delivered with fish and head; cook salt pork and onion together slowly
for ten minutes; add fish head, skin, and bones, cover with cold water;
cook for twenty minutes, and strain into chowder kettle; add the fish
(cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty
minutes; thicken milk with butter and flour blended together, and mix
with chowder; add crackers (which have been moistened in cold water),
and cover for five minutes. Cod, hake, white fish, or any firm fish may
be used in place of haddock.
79.--OYSTER CHOWDER
3 potatoes cut in half-inch cubes 1 pint small oysters
1 onion chopped fine 1-1/2 teaspoons salt
1/4 cup celery chopped fine 1/8 teaspoon pepper
2 tablespoons bacon fat 2 cups hot milk
3 cups boiling water 1/4 cup sifted crumbs
Cook potatoes, onion, celery, and bacon fat in boiling water for fifteen
minutes; add oysters, salt and pepper, and cook five minutes; skim; add
hot milk and crumbs, and serve with pilot crackers.
80.--POTATO CHOWDER
Follow recipe for Corn Chowder (see No. 76), cooking one-half cup of
finely chopped carrot with the potatoes, and leaving out the corn.
81.--SALMON CHOWDER
1/3 cup half-inch cubes salt pork 3 cups hot milk
1 onion sliced 1 can salmon
3 cups boiling water 2 tablespoons sifted crumbs
4 potatoes cut in half-inch cubes 1 beaten egg
1-1/2 teaspoons salt 1/2 teaspoon salt
1/4 teaspoon paprika 1/8 teaspoon pepper
1/3 cup flour 1/4 teaspoon onion juice
Cook salt pork and onion slowly for ten minutes; add boiling water, and
strain into chowder kettle; add potatoes and seasonings, and cook
twenty minutes; mix flour to a smooth paste with cold water; add to
milk, cook five minutes, and add to potatoes. Chop the salmon, add
crumbs, egg, salt, pepper, and onion juice, and mix well; shape into
balls about an inch in diameter, add to chowder, and cook ten minutes.
Serve with pilot crackers.
82.--SALT FISH CHOWDER
Follow recipe for Corn Chowder (see No. 76), using one cup flaked salt
fish in place of corn. The fish should be soaked in cold water for one
hour, drained, and simmered in the chowder five minutes.
83.--VEGETABLE CHOWDER
1/3 cup half-inch cubes salt pork 1 quart boiling water
1 onion finely chopped 3 cups hot milk
1-1/2 cups half-inch potato cubes 2 teaspoons salt
1 cup half-inch parsnip cubes 1/4 teaspoon pepper
1/2 cup carrot chopped 1/4 cup dried bread crumbs
1/2 cup white turnip chopped 1 teaspoon chopped parsley
Cook pork and onion five minutes; add vegetables and water, and cook
about twenty minutes or until vegetables are tender; add milk,
seasonings, crumbs, and parsley. Four common crackers, split, may be
used in place of bread crumbs.
CHAPTER VIII
FISH[6]
84.--BAKED COD STEAKS
Wash and dry four slices of cod steak, season with salt and pepper, put
in baking pan, and pour around them one-half cup of water and one
tablespoon of shortening; bake twenty-five minutes, basting often.
Remove skin and bone, and pour over fish either Cheese Sauce (see No.
188) or Egg Sauce (see No. 195). Sliced halibut may be baked in the same
way.
85.--BAKED STUFFED HADDOCK
Wash and dry a three-pound fish, fill with Fish Stuffing (see No. 210),
and sew together. Place on a rack in a dripping pan, season with salt
and pepper, dredge with flour, and cover with thin slices of salt pork;
bake in a hot oven forty-five minutes, basting often. Until pork begins
to try out, baste with two tablespoons of drippings melted in quarter of
a cup of boiling water. Serve with Egg Sauce (see No. 195) and French
Fried Potatoes (see No. 270).
86.--BOILED HALIBUT
Order two pounds of halibut cut near the tail; wash, cover with boiling
water, add one tablespoon each of salt and vinegar, and boil about
twenty-five minutes, skimming when necessary; drain, remove skin, and
serve with Egg Sauce (see No. 195) or Cheese Sauce (see No. 188).
87.--FRIED FILLETS OF FLOUNDER
Have skin and bone removed from two medium-sized flounders; divide each
piece of fish lengthwise, making eight fillets; wash and dry, brush with
melted butter, and season with salt and pepper; roll, fasten with
skewers, roll in flour, dip in egg, roll in crumbs, and fry in deep fat
from five to seven minutes. Serve with Sauce Tartare (see No. 202).
88.--FISH SAUTÉED WITH SALT PORK
Cut one-quarter pound of salt pork in thin slices, try out in frying
pan, and remove scraps to platter. Cut cod, haddock, white fish, or any
similar fish into one-inch slices; wash, season with salt and pepper,
dip in corn meal, and sauté on each side in pork fat about seven
minutes, or until brown.
89.--BROILED OYSTERS
Select large oysters, season lightly with salt and pepper, dip in melted
butter, and then in cracker crumbs. Place on a well-greased oyster
broiler, and broil about three or four minutes, turning often. Serve
very hot with lemon butter.
90.--OYSTERS WITH BROWN SAUCE
1 pint oysters 1/8 teaspoon celery salt
3 tablespoons bacon fat 1/8 teaspoon pepper
5 tablespoons flour 1/4 teaspoon kitchen bouquet
Stock or milk 1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Cook oysters until edges ruffle; drain, and save the liquor; melt bacon
fat, add flour, and stir until brown; to the oyster liquor add enough
milk or stock to make two cups; add to flour and fat, and stir until
smooth; add seasonings and oysters, stir until hot, and serve on toast
or in Croustades (see No. 473) or Patty Shells (see No. 621).
91.--CREAMED OYSTERS
1 pint small oysters 3/4 teaspoon salt
2-1/2 tablespoons butter 1/4 teaspoon paprika
5 tablespoons flour 1/4 teaspoon celery salt
Milk
Cook oysters in their own liquor until plump; drain, and measure the
liquor; melt butter, add flour, and blend well; add oyster liquor, and
enough milk to make two cups; stir until smooth, add seasonings and
oysters, and serve on toast. Garnish with toast points and sliced
pickles.
92.--CREAMED OYSTER PIE
Bake a Pie Shell (see No. 622), fill with Creamed Oysters (see No. 91),
and cover with a meringue made of the stiffly beaten whites of two eggs,
one teaspoon sugar, one-eighth teaspoon salt, two small sour pickles,
and one canned sweet pepper (pickles and pepper wiped dry and chopped
fine). Bake in a moderate oven about ten minutes, or until meringue is
well risen and brown.
93.--OYSTERS AND MACARONI
Arrange two cups of cooked macaroni and one pint of small oysters in
layers in a buttered baking dish; season each layer with salt and
pepper, and dredge with flour; cover with Buttered Crumbs (see No. 472),
and bake in a hot oven twenty minutes. One-fourth cup of grated cheese
may be added.
94.--OYSTER SHORTCAKE
Follow recipe for Shortcake (see No. 441); fill, and cover top with
Creamed Oysters (see No. 91). Garnish with parsley and thin slices of
lemon.
95.--PANNED OYSTERS
Heat and butter individual egg shirrers, or other fireproof dishes which
can be sent to the table; put in a piece of buttered toast, cover with
oysters, season lightly with salt and pepper, and bake in a hot oven
about ten minutes, or until the edges ruffle. Garnish with toast points
and lemon, and serve very hot.
WARMED-OVER FISH
96.--CREAMED FISH
1 cup milk 2 tablespoons flour
1 slice onion 1/2 teaspoon salt
1 slice carrot 1/8 teaspoon pepper
Bit of bay leaf 1-1/2 cups flaked fish
1 tablespoon butter 1/2 cup buttered crumbs
Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain;
melt butter, add flour, and blend well; add milk, and stir until smooth;
add seasonings and fish; turn into a greased baking dish, cover with
crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of
mashed potato on a platter, and turn the creamed fish into the center,
omitting the crumbs.
97.--FISH AND POTATO PIE
Line a deep greased dish with well-seasoned mashed potato to a thickness
of one inch; fill to within one inch of the top with Creamed Fish (see
No. 96); cover with potato, brush with melted butter, and bake in a hot
oven until brown. Garnish with parsley and lemon.
98.--FISH TIMBALES
1-1/2 cups hot milk 1/2 teaspoon salt
1 tablespoon butter 1/2 teaspoon grated onion
4 cup dried and sifted bread crumbs 1 beaten egg
1/4 teaspoon paprika 1-1/2 cups cold flaked fish
Scald milk, add other ingredients in order given; turn into greased
individual molds and bake in a slow oven until firm; turn out upon
serving dish and pour around them Cheese Sauce (see No. 188).
99.--CREOLE SALMON
2 tablespoons bacon fat 1 cup hot milk
1 green pepper finely chopped 1/4 teaspoon paprika
1 onion finely chopped 1/2 teaspoon salt
1/2 cup tomato 1 can salmon
1/8 teaspoon soda
Cook pepper and onion in bacon fat for five minutes; mix tomato and
soda, and add to vegetables; bring to boiling point, and add seasonings
and milk; add salmon, which has been rinsed with hot water and separated
into flakes. Serve with a border of boiled rice.
100.--DUTCH SALMON
2 tablespoons bacon fat 1 teaspoon salt
4 cups cabbage coarsely chopped 1/8 teaspoon pepper
1/4 cup boiling water 1 can salmon
Heat bacon fat in frying pan, add cabbage, and cook five minutes,
stirring frequently; add water and seasonings, and cook fifteen minutes
or until cabbage is tender. Rinse salmon with hot water, separate into
flakes, and add to cabbage.
101.--SALMON LOAF
1 cup dried bread crumbs 1 cup boiling water
1 teaspoon salt 1 beaten egg
1/4 teaspoon pepper 1 can salmon flaked
1 teaspoon onion juice
Mix in order given, put in greased mold, and steam one-half hour. Serve
with white sauce to which has been added the juice of half a lemon. To
free salmon of the oily taste, place in a sieve, and rinse with hot
water before flaking. Tuna fish may be used in place of salmon.
102.--SALMON AND PEAS SOUFFLÉ
1 cup hot milk 1/4 teaspoon paprika
3/4 cup soft bread crumbs 1-1/2 cups flaked salmon
1 tablespoon butter 1/2 cup peas
1/2 teaspoon salt Whites of 2 eggs
Cook crumbs, butter, and seasonings in the hot milk for three minutes;
add the salmon and peas; fold in the whites of the eggs, which have been
beaten very stiff; put in a greased baking dish, and bake about
twenty-five minutes in a moderate oven.
103.--FRIED SCALLOPS
Wash one pint of deep sea scallops, and cut each scallop into quarters;
scald with boiling water, drain, season with salt and pepper, dredge
with flour, dip in egg, and then in crumbs, and fry in deep fat about
two minutes; drain on soft paper, and serve with Sauce Tartare (see No.
202).
104.--LOUISIANA SHRIMPS AND RICE
2 tablespoons beef drippings 1 teaspoon salt
1 onion finely chopped 1/4 teaspoon paprika
3 tablespoons flour 2 cups cooked rice
1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces
1-1/2 cups stock or water
Cook onion in fat for five minutes, add flour, and stir until well
blended; add tomatoes and stock, and stir until smooth; add seasonings,
rice, and shrimps.
SALT AND SMOKED FISH
105.--FINNAN HADDIE BAKED IN MILK
Wash fish, and soak in lukewarm water for half an hour; put in baking
pan, add one-half cup each of milk and water, and bake about twenty-five
minutes, basting often. Remove to platter, spread with butter, and
strain liquid in the pan over fish.
106.--BAKED HERRING
Arrange smoked, boned herring on pieces of entire wheat bread; place on
platter, and pour hot milk over them, allowing three-quarters of a cup
for six slices of bread. Brown in a hot oven.
107.--BAKED SALT MACKEREL (Spiced)
Soak mackerel in cold water for twelve hours; drain, and rinse with cold
water. Place in a granite baking pan, sprinkle with one-fourth teaspoon
each of clove, allspice, cinnamon, and pepper; add one-half cup each of
vinegar and water; bake in a moderate oven one hour, basting
frequently.
108.--SALT FISH BAKED WITH CRACKERS
1 cup flaked fish 2 cups milk
4 butter crackers 1 tablespoon butter
Cold water A few grains pepper
1 egg slightly beaten
Split crackers, put with fish in a baking dish, cover with cold water,
and soak over night or for several hours; drain, press out water, add
other ingredients, and bake about twenty-five minutes in a moderate
oven.
109.--BROILED FINNAN HADDIE
Wash well, and soak in lukewarm water half an hour; dry, brush with
melted butter, and broil for fifteen minutes, turning often; spread with
butter, sprinkle with lemon juice, and serve very hot.
110.--BROILED SALT CODFISH
Select thick pieces of fish, and soak over night in cold water; drain,
dry, brush with melted butter, and broil over a moderate fire ten
minutes, turning often. Spread with soft butter.
111.--BROILED SMOKED HERRING
Soak herring in cold water half an hour; drain, pour boiling water over
skin side, and soak for ten minutes; remove skin, place on a greased
broiler, and cook over a clear fire about eight minutes, turning
frequently; spread with a little Mustard Butter (see No. 459), and
sprinkle with lemon juice.
112.--BROILED SMOKED SALMON
Soak salmon in cold water for twenty-four hours, changing the water
once; drain, dry, place on a greased broiler, and broil over a moderate
fire about five minutes on each side, turning often. Spread with soft
butter and sprinkle with lemon juice.
113.--CREAMED CODFISH
1-1/2 cups hot milk 1 cup salt codfish flaked
3 tablespoons flour 1/2 tablespoon butter
1/8 teaspoon pepper
Thicken milk with flour which has been mixed to a paste with cold water,
add pepper, and cook fifteen minutes; soak codfish for two hours in
lukewarm water, separate into small flakes, add to sauce, and simmer
five minutes; add butter just before serving. One beaten egg or one
hard-cooked egg chopped may be added. Serve with baked potatoes.
114.--FISH CAKES WITH PORK SCRAPS
1 package shredded codfish 1 egg well beaten
2 cups hot mashed potato 2 tablespoons milk
1/8 teaspoon pepper 1/4 pound salt pork
Soak fish in lukewarm water fifteen minutes; drain, and squeeze in
cheesecloth; add potato, pepper, egg, milk, and salt if necessary; beat
well, shape into small flat cakes, and roll in flour; cut pork in thin
slices, and try out in frying pan; when crisp, but not burnt, remove to
platter; cook fish cakes in fat in pan until brown, and serve with a
piece of pork on each.
115.--FISH BALLS
Follow recipe for Fish Cakes (see No. 114), but shape slightly with a
tablespoon, and cook in deep fat one minute.
116.--FISH HASH
Follow recipe for Fish Cakes (see No. 114), but omit the egg and add
double the quantity of milk. Try out pork and remove scraps to platter;
spread hash in frying pan with the fat, and stir well; cook slowly until
well browned. Fold double, and serve with pork scraps.
117.--SALT CODFISH SOUFFLÉ
1 cup shredded codfish 2 tablespoons butter
2 cups mashed potato (hot or cold) Dash of pepper
Yolks of 2 eggs Whites of 2 eggs
Soak the fish in lukewarm water for ten minutes; drain and dry
thoroughly; mix with the potato; add egg yolks, which have been beaten
very light, and the butter and pepper. Beat well, and fold in the whites
of the eggs, which have been beaten stiff and dry. Put in a greased
baking dish, and bake about twenty minutes in a moderate oven. Half of a
green pepper and a slice of onion may be chopped and cooked in the
butter, and added to the potato and fish.
118.--SPANISH CODFISH
1 onion 1-1/2 cups tomatoes
1 green pepper 3/4 cup salt codfish
2 tablespoons bacon fat 1/4 teaspoon salt
Chop onion and pepper, and cook in the bacon fat about five minutes; add
the tomatoes and simmer ten minutes; add codfish, which has been flaked
and freshened in lukewarm water, and salt if necessary. Simmer two
minutes and serve with border of boiled rice.
FOOTNOTES:
[6] For cooking fish for which recipes are not given in this Chapter,
see Time Table for Cooking (page 240).
CHAPTER IX
MEATS[7]
119.--PRESSED BEEF
Wash a four-pound piece of beef flank or any other of the cheaper cuts.
Cover with boiling water, bring to boiling point, and skim; slice and
add two carrots, two onions, and one white turnip; cook slowly for four
hours or until meat is very tender; add two teaspoons of salt when half
cooked; pack meat solidly into a deep bread pan, putting the grain of
the meat lengthwise; place pan in a shallow pan to catch the overflow,
put an empty bread pan on top of meat, and press with two heavy
flatirons; let stand in a cool place over night. Strain the stock, and
use for soups or sauces.
120.--PRESSED CORNED BEEF
Select a four-pound piece of shoulder or lean end of brisket lightly
corned; wash well, cover with boiling water, and cook slowly for four
hours; pack and press as for Pressed Beef (see No. 119). The heat should
not be above the simmering point (185° F.): if the water boils the meat
will be tough.
121.--ROAST BEEF
The most economical cuts of beef for roasting are the shoulder, the face
of the rump, and the chuck ribs; they are all of good flavor and fairly
tender. When ordering a shoulder roast, have an inch slice cut off to
broil. The chuck roast should be ordered boned and rolled, and the bones
sent with it. Wipe beef with cheesecloth, place skin side down on a rack
in a roasting pan suitable for the size of the roast; dust with salt and
pepper, dredge with flour, and cook in a hot oven, basting every ten
minutes. When half roasted, turn over, dredge with flour, and finish
cooking. For a medium-cooked roast allow seventeen minutes for each
pound of meat. The oven should be very hot for the first fifteen
minutes, after which the heat should be reduced.
122.--POT ROAST OF BEEF
A small aitchbone or a solid piece from the shoulder weighing about five
pounds makes an economical roast. Wash, dry, season with salt and
pepper, dredge with flour, and brown quickly in a hot frying pan or
Scotch kettle; place in kettle, half cover with water, cover closely,
and cook slowly four hours; when half cooked, season with salt and
pepper; add four small onions, two carrots, and one white turnip cut in
quarters; when cooked place meat on platter with vegetables around it;
remove fat from gravy, and thicken with flour mixed to a paste with cold
water, allowing one-fourth cup of flour to two cups of gravy. Color with
a few drops of kitchen bouquet if necessary.
123.--SHIN OF BEEF WITH CREOLE SAUCE
4 pounds shin of beef 1/2 onion chopped
1/2 onion sliced 1/4 teaspoon celery salt
1/2 carrot sliced 1/4 teaspoon paprika
2 cups tomato 1/2 teaspoon salt
1 green pepper chopped 4 tablespoons dried bread crumbs
Wash meat, sprinkle with salt and pepper; put into an iron kettle or
earthen crock; add onion and carrot; cover closely, and bake in a slow
oven four hours. Remove meat from the bone; skim fat from stock. Cook
tomatoes, pepper, onion, and seasonings twenty minutes; add stock,
crumbs, and meat. The meat cooks in its own juice and will be very
tender.
124.--STUFFED SHIN OF BEEF
4 pounds shin of beef 1 small white turnip
1 onion 1/2 teaspoon salt
1 carrot 1 quart boiling water
Have the bone removed and cracked; finely chop vegetables and stuff into
beef; place on a trivet in kettle with the bone; add boiling water, and
cook slowly for four hours. Skim when necessary. Remove meat, and
thicken gravy with flour mixed to a paste with cold water, allowing
one-fourth cup flour to two cups gravy. Color with a few drops of
kitchen bouquet.
125.--TO BROIL STEAK
Wipe steak, trim off superfluous fat, place on a greased broiler with
fat towards the handle, and broil over a clear fire or under a gas
flame. Turn four or five times during the first minute, and then
occasionally. For steak an inch and a half thick, medium cooked, allow
twelve minutes to broil. Season with salt and pepper, and spread with
soft butter. A slice from the shoulder is a good and inexpensive cut.
126.--BROILED FLANK STEAK
Follow directions for broiling steak (see No. 125), but, as flank steak
is thinner, broil only seven or eight minutes. Season with salt and
pepper, spread with one tablespoon of soft butter and one tablespoon of
tomato ketchup.
127.--STEAK COUNTRY STYLE
1-1/2 pounds flank steak 1/3 teaspoon salt
4 onions 1/8 teaspoon pepper
1 tablespoon flour 1/4 cup boiling water
Pound the steak with a meat pounder or a wooden potato masher to break
the tough fibers. Sear quickly on each side in a very hot frying pan;
peel and chop onions, dredge with flour, and put in pan with the steak;
add salt and pepper; cover closely, and cook slowly an hour and a half.
Put steak on platter, add boiling water to onions, and pour around
steak. Serve with hashed brown potatoes.
128.--BROILED CHOPPED BEEF
Put one pound and a half of any of the cheaper cuts of beef through the
meat chopper; season with pepper and salt, and pat lightly into a flat
cake an inch thick; place carefully on a greased broiler, and broil
about eight minutes for a medium-cooked steak. Spread with soft butter.
129.--HAMBURG MEAT CAKES
1 pound beef 1 teaspoon salt
1 thin slice salt pork 1/8 teaspoon pepper
1/4 cup dried crumbs 1/2 cup milk
Use any of the cheaper cuts of beef; put through the meat chopper with
the salt pork, add crumbs, seasoning, and milk; mix well, shape into
small flat cakes, roll in flour, and sauté slowly in beef drippings
until brown, allowing ten minutes for each side. Remove meat to platter;
add two tablespoons of flour to the fat in the pan, and stir until
brown; add one-fourth teaspoon each of mustard, salt, and paprika, and
one cup of boiling water. Stir until smooth, and pour around meat cakes.
One teaspoon of grated onion may be added to meat.
130.--BEEF AND BACON CAKES
1 pound flank of beef 1/2 cup water
3 slices bacon 1/4 teaspoon salt
1/4 cup dried bread crumbs Dash of cayenne
Put meat and bacon through chopper; add crumbs, water, and seasonings;
mix well, form into small flat cakes, and sauté in bacon fat.
131.--BEEF LOAF
2 pounds shoulder trimmings chopped 1-1/2 teaspoons salt
1/4 pound salt pork chopped 3 common crackers rolled fine
1/2 teaspoon pepper 1 cup milk
Mix in order given and bake in a deep pan about two hours in a slow
oven. Serve hot with Tomato Sauce (see No. 203) or Creole Sauce (see No.
191), or serve cold, sliced. One teaspoon of poultry seasoning may be
added if desired.
132.--CASSEROLE OF BEEF
1 pound of shoulder trimmings 1 tablespoon pearl tapioca
1 tablespoon flour 1-1/4 teaspoons salt
2 potatoes 1/4 teaspoon paprika
1 carrot 1 tablespoon tomato ketchup
1 onion Cold water
Cut beef into inch pieces, sear quickly in hot frying pan, dredge with
flour, and put into casserole; cut potatoes into cubes or balls; put
carrot and onion through meat chopper; mix vegetables, and add to meat;
add tapioca and seasonings, cover with cold water (a little of the water
should be put into the frying pan to obtain all the flavor of the meat,
and then added to the rest). Cover, and bake slowly two and a half
hours. Any of the other cheaper cuts of meat may be used. Serve with
spinach or cold slaw.
133.--CREAMED DRIED BEEF WITH CHEESE
1/4 pound dried beef 1 cup milk
1-1/2 tablespoons butter 2 tablespoons grated cheese
2 tablespoons flour 2 tablespoons ketchup
Cut beef in small pieces, cover with boiling water, let stand five
minutes, and drain; melt butter, add beef, and stir until hot; add flour
and milk, and stir until smooth; add cheese and ketchup, and stir until
cheese is melted. Serve with baked potatoes.
134.--AMERICAN CHOP SUEY
2 tablespoons bacon fat 1 cup cooked spaghetti
1 onion finely chopped 1/2 teaspoon salt
3/4 pound flank beef chopped fine 1/8 teaspoon pepper
1 can condensed tomato soup
Cook onion and beef in fat until brown; add tomato, spaghetti, and
seasonings, and simmer ten minutes.
135.--BROWN FRICASSEE OF LAMB
2 pounds forequarter lamb 2 white turnips
2 quarts boiling water 2 carrots
1-1/2 teaspoons salt 5 tablespoons flour
2 onions 1/4 teaspoon kitchen bouquet
Cut lamb in pieces the size of a chop, trim off nearly all fat, add
boiling water, heat to boiling point, and skim; add salt and vegetables
(left whole), and simmer for two hours; remove meat, season with salt
and pepper, dredge with flour, and sauté with two tablespoons of fat in
a hot frying pan until brown; to the fat in the pan add the flour, and
stir until brown, add two cups of stock, and stir until smooth; color
with kitchen bouquet, add pepper, and salt if necessary. Slice
vegetables, and serve with meat. Use left-over stock for soups or
sauces.
136.--CASSEROLE OF LAMB
1-1/2 pounds forequarter lamb 2 tablespoons rolled oats
1/2 cup each white turnip, carrot, 1/4 teaspoon pepper
and onion finely chopped 1-1/2 teaspoons salt
1 cup tomato 3 cups hot water
Remove fat and cut meat into inch pieces; put into a casserole with
vegetables, oats, seasonings, and water, and cook in a moderate oven two
hours.
137.--LAMB CHOPS
Chops from the forequarter are much cheaper than loin or kidney chops.
They contain more bone, but are tender and of good flavor, if well
cooked. Cook the same as Lamb Cutlets (see No. 138). The time of cooking
may vary slightly according to the thickness of the meat.
138.--LAMB CUTLETS
Have a small forequarter of lamb cut in pieces for serving; select the
best pieces, trim, and skewer into shape. Season lightly with salt and
pepper, dip in egg and crumbs, and fry in deep fat about seven minutes;
or dip in flour, and sauté on each side about ten minutes; or broil on
each side about five minutes. The rest of the forequarter can be used
for fricassee, Scotch broth, croquettes, and many other dishes.
139.--ROLLED ROAST OF LAMB
Order a small forequarter of lamb boned and rolled; have the bones sent
with the meat; wash bones and meat, put bones in kettle, put meat on
top; add one sliced onion, one sliced carrot, one bay leaf, and a sprig
of thyme. Cover with two quarts of boiling water, and simmer for two
hours, skimming when necessary; add two teaspoons of salt after meat has
cooked one hour. Remove meat to a roasting pan, sprinkle with salt and
pepper, dredge with flour, and roast in a hot oven about half an hour.
To the drippings in the pan add four tablespoons of flour and stir until
brown; add one and a half cups of stock which has been strained and had
fat removed; stir until smooth and serve with meat. The left-over stock
should be used for soups and sauces. The forequarter of lamb, although
quite fat, is tender and of good flavor, and costs much less than a leg
of lamb.
140.--BROWN FRICASSEE OF FOWL
Clean, singe, and cut up a four-pound fowl, place in a kettle, cover
with boiling water, add one whole onion, and one carrot cut in halves,
and cook slowly for three hours, or until tender; add two teaspoons of
salt when half cooked; remove fowl, season with salt and pepper, dredge
with flour, and brown in one-quarter of a pound of fat salt pork tried
out in the frying pan. Remove fowl to platter, and make a sauce in the
pan with four tablespoons of fat, five tablespoons of flour browned
together, and two cups of stock. Pour over fowl, and garnish with toast
points or small, thin baking powder biscuit. The remainder of the stock
may be used for soup or sauce, or for Celery Toast (see No. 462).
141.--ROAST FOWL
Clean and singe a five-pound fowl; stuff with Bread Stuffing (see No.
208), truss, place on a trivet in a pan suited to the size of the fowl,
dredge with flour, cover with thin slices of fat salt pork, and bake in
a slow oven three hours, basting every fifteen minutes. Put into the pan
the chicken fat (which was removed when cleaning) and use for basting.
Dredge with flour twice while cooking. Cook the giblets in boiling water
one hour, and chop fine; make a gravy in the pan, allowing four
tablespoons each of fat and flour, and the water in which giblets were
cooked, with enough boiling water added to make two cups; season with
salt and pepper, and add the giblets. If cooked slowly and basted often,
a fowl will be as tender as a chicken.
142.--CHICKEN PIE
Use the remnants of cold roast or fricasseed fowl. If roast fowl is
used, make stock by covering bones and left-over gravy with cold water
and simmering an hour or more; to three cups of stock add one-half onion
chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and
one-eighth teaspoon pepper, and boil fifteen minutes; thicken with
one-half cup of flour mixed to a paste with cold water; put chicken in a
baking dish, add stock and potato, and cover with small biscuit made by
Baking Powder Biscuit (see No. 424) or Shortcake (see No. 441) recipes.
Bake in a hot oven about twenty minutes or until biscuit are done. If
the amount of chicken is scant, add one or two hard-cooked eggs sliced.
143.--POTTED PIGEONS
4 pigeons 1/2 teaspoon salt
Bread Stuffing (see No. 208) 1/8 teaspoon pepper
4 tablespoons bacon fat 2 cups boiling water
1/2 onion sliced 3 tablespoons flour
1/2 carrot sliced 4 tablespoons cold water
1 cup celery tops
Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in
hot bacon fat in the frying pan, and place in a casserole dish or bean
pot; add vegetables, seasonings, and boiling water. Cover, and bake in a
slow oven three hours. Remove pigeons to serving dish, thicken the stock
with the flour mixed to a paste with cold water; cook ten minutes,
strain, and pour over pigeons. The giblets may be cooked in boiling
salted water about ten minutes, chopped, and added to the sauce.
144.--COUNTRY CLUB RABBIT
Cut a young rabbit in pieces for serving; sprinkle with salt and pepper;
dip in flour, then in egg, and coat thickly with crumbs; put into a
well-greased baking pan, and bake in a hot oven about half an hour,
basting often with bacon fat. Arrange rabbit on serving dish, and make
a brown sauce in the pan, using three tablespoons each of bacon fat and
flour, one teaspoon of grated onion, and one and one-half cups of stock,
milk, or boiling water. Season with one-half teaspoon of salt,
one-fourth teaspoon paprika, and two tablespoons tomato ketchup.
145.--CASSEROLE OF RABBIT AND OKRA
3 slices bacon 1/4 teaspoon pepper
1 rabbit 2 cups boiling water
1 onion finely chopped 1 cup tomatoes
3 tablespoons flour 1 pint okra sliced
1-1/4 teaspoons salt
Cut bacon into one-inch pieces, and cook in frying pan until brown;
remove bacon; cut rabbit in pieces for serving and soak half an hour in
cold salted water; drain, dredge with flour, brown in bacon fat, and put
with cooked bacon in a casserole dish; cook onion in bacon fat until
brown; add flour, salt, pepper, and boiling water; stir until smooth,
and pour over rabbit; add tomato and okra, sprinkle with salt; cover,
and bake in a moderate oven one hour and a half.
146.--ROAST PORK
Have the bone removed from a six-pound fresh shoulder of pork; wash,
dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see
No. 211); season with salt and pepper, dredge with flour, and roast in a
moderate oven about two and three-quarters hours. Baste often, and be
sure oven is not too hot, as pork must cook slowly. This is an excellent
cut, and less expensive than the loin or fresh leg. Strain the fat and
add it to the frying fat, or use in place of lard. Have the bones sent
and use for stock. Serve with Dark Red Apple Sauce (see No. 663).
147.--PORK CHOPS BAKED WITH POTATOES
Pare potatoes, and cut in thin slices; wash, drain, season with salt and
pepper, and put into a baking dish; cover with small pork chops from
which part of the fat has been removed; dust with salt, pepper, and
flour; add half a cup of boiling water, and bake in a hot oven about
forty minutes. Turn chops when half cooked.
148.--SAUSAGE CAKES
1/2 pound sausage meat 1/3 cup hot water
1 teaspoon grated onion 1/3 cup sifted crumbs
1/4 teaspoon salt
Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot
oven about twenty minutes, or until brown.
149.--SAUSAGE CAKES BAKED WITH APPLE
1 pound sausage meat 4 apples
Shape meat into small flat cakes, and put in the center of a dripping
pan; core apples, cut into half-inch slices, and put around sausage.
Bake in a hot oven until brown, basting frequently with the fat from the
sausage.
150.--SAUSAGES WITH OYSTERS AND EGGS
4 small sausages 2 eggs slightly beaten
1 teaspoon grated onion 1/4 teaspoon salt
1 cup small oysters
Cut sausages into half-inch bias slices, and cook with onion in a hot
frying pan until brown; add oysters, and cook until edges ruffle; add
eggs and salt, and scramble until firm.
151.--BREAKFAST BACON
Lay slices of bacon close together on a fine wire broiler, place broiler
over a dripping pan, and bake in a hot oven about ten minutes or until
bacon is brown and crisp. Avoid burning. Save fat for cooking.
152.--BROILED HAM
Ham for broiling should be cut in very thin slices. Trim off superfluous
fat, cover ham with lukewarm water, and stand on back of range for
fifteen minutes; dry, and broil over clear fire until fat is brown.
153.--BAKED SLICED HAM
Order a small slice of ham cut an inch and a half thick; cover with warm
water, and place on the back of the range for an hour. Drain ham, cover
with a mixture of two tablespoons of flour, two tablespoons of brown
sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few
small bits of the fat on top, and bake twenty-five minutes in a moderate
oven. Place ham on platter, pour off fat in the pan, add one-fourth cup
of cider or weak vinegar; bring to boiling point, and pour around ham.
154.--HAM LOAF
1 pound raw ham 2 beaten eggs
1 cup dried crumbs 1/4 teaspoon mustard
1 cup boiling water 1/4 teaspoon salt
Put ham, including the fat, through meat chopper; add crumbs, water,
eggs, and seasonings; mix well, and bake in a small bread pan, in a slow
oven, an hour and a half; or cook in steamer two hours.
155.--ROAST BREAST OF VEAL STUFFED
Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see
No. 209); skewer neatly into shape, dredge with flour, season with salt
and pepper, and cover with two thin slices of fat salt pork; place on
rack in dripping pan, and roast in a moderate oven two hours, basting
often. Serve with gravy made from drippings in the pan, three
tablespoons of flour, and one and one-half cups of water. Season with
salt and pepper, and strain.
156.--VEAL WITH VEGETABLES
3 pounds knuckle of veal 2 cups hot water
1/2 cup each of finely chopped onion, 1-1/4 teaspoons salt
carrot, turnip, and celery 1/4 teaspoon paprika
1/4 cup pearl barley
Order veal cut in three-inch lengths; remove meat from bone, and put in
a casserole dish; add vegetables, barley (which has been soaked for an
hour in cold water), hot water, and seasonings; place the pieces of
bone, cut edge down, on top; cover closely, and bake in a moderate oven
two and a half hours. Remove the bones before serving.
157.--VEAL LOAF (Baked)
2-1/2 pounds raw veal 1 cup dried and sifted crumbs
1/4 pound salt pork 1/2 cup boiling water
1/2 teaspoon pepper 1/2 cup milk
2 teaspoons salt
Put veal and pork through the meat chopper; add pepper, salt, crumbs,
water, and milk. Mix well, press into a deep pan, cover with paper, and
bake slowly for two hours. Serve hot or cold. A teaspoon each of
poultry seasoning and grated onion may be added.
158.--VEAL LOAF (Boiled)
4 pounds knuckle of veal 4 cups hot water
1 onion 1/2 package gelatine
1 bay leaf 1/4 cup cold water
4 cloves Juice of 1 lemon
2-1/2 teaspoons salt 1 hard-boiled egg
1/2 teaspoon pepper 2 gherkins
Cook veal with seasonings in hot water until meat is very tender;
strain, remove fat and bone, and chop meat; soak gelatine in cold water,
add to strained stock in which meat was cooked, add meat and lemon
juice, cool, and turn into deep pan which has been garnished with slices
of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for
several hours before serving.
159.--POTTED HEAD
1 calf's head 1/2 teaspoon paprika
1 pound lean fresh pork 1 teaspoon onion juice
6 cups boiling water 1 teaspoon poultry seasoning
1-3/4 teaspoons salt
Have head split and dressed at the market; singe, wash well, put in
kettle with pork and boiling water, cover, and simmer three hours.
Remove bones, and put meat through chopper; reduce stock to one and
one-half cups, strain, and add, with seasonings, to the meat. Press into
a bread pan and put in a cold place. Serve sliced cold, or dip slices in
egg and crumbs, and fry in deep fat.
160.--BRAISED LIVER
3 pounds liver 1/2 teaspoon salt
1-1/2-inch cube salt pork 1/8 teaspoon pepper
1/3 cup onion finely chopped 2 cups boiling water
1/3 cup celery finely chopped 1/4 cup flour
1/3 cup carrots finely chopped
Soak liver in cold salted water for half an hour, scald, remove skin,
and dredge with flour; cut pork in thin slices, and try out in frying
pan; brown liver in pork fat, and place in an earthen dish or kettle,
add vegetables, seasonings, and water which has first been put in the
frying pan; cover closely, and bake three hours in a slow oven, adding
water if necessary; remove liver, and thicken gravy and vegetables with
one-fourth cup of flour mixed to a paste with cold water.
161.--BROWN FRICASSEE OF LIVER
1 pound liver 4 tablespoons flour
2 cups boiling water 3/4 teaspoon salt
2 tablespoons bacon fat 1/4 teaspoon paprika
1 tablespoon grated onion 6 slices of toast
Cut liver into half-inch cubes, and soak in cold salted water fifteen
minutes; drain; cover with the boiling water, and simmer six minutes;
cook bacon fat, onion, and flour until brown; add seasonings, and stock
in which liver was cooked; stir until smooth; add liver, and pour over
toast or small, thin baking powder biscuit.
162.--CHICKEN LIVERS AND BACON
Cook chicken livers in boiling salted water fifteen minutes; put each
liver on half of a slice of bacon, fold other half over liver, and bake
in a hot oven until bacon is crisp; moisten slices of toast with the
stock in which livers were cooked, and serve two pieces of bacon and
livers on toast for each person.
163.--FRIED LAMB'S LIVER AND BACON
Cut liver in one-third-inch slices; soak in cold water for half an hour;
drain, dry, and cook in hot deep fat, with six slices of bacon, until
brown.
164.--LAMBS' KIDNEYS IN BROWN SAUCE
6 lambs' kidneys 1/4 teaspoon paprika
1-1/2 cups boiling water 1/2 teaspoon onion juice
1-1/2 tablespoons butter 1 teaspoon Worcestershire sauce
3 tablespoons flour Few drops kitchen bouquet
1/2 teaspoon salt 6 slices of toast
Split kidneys and soak in cold water half an hour; drain; cover with
boiling water, and simmer five minutes; skim out of water, and cut in
small dice; brown the butter, add the flour, and brown well; add the
water in which the kidneys were cooked, and stir until smooth; add
kidneys and seasonings, and serve on toast.
165.--DEVILLED KIDNEYS
6 lambs' kidneys, split 1 tablespoon Worcestershire sauce
3 tablespoons drippings 1 teaspoon mustard
1 tablespoon chopped onion 1/4 teaspoon salt
3 tablespoons flour Dash of cayenne
1 cup water or stock
Scald, skin, and split kidneys; cook with fat and onion five minutes,
and remove from the pan. To the fat in the pan add flour, and stir until
brown; add liquid, and stir until smooth; add seasonings and kidneys.
Serve on toast or with mashed potato border.
166.--SPANISH TRIPE
1 pound fresh boiled tripe 1/2 cup chopped white cabbage
1/2 can tomatoes 3/4 teaspoon salt
1/2 onion chopped Few grains cayenne
1/2 green pepper chopped 2 slices bacon
Cut tripe in small pieces for serving and put in greased casserole dish;
scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over
tripe; cut bacon into bits, put on top, and bake in a moderate oven one
hour.
167.--TRIPE FRIED IN BATTER
1 pound fresh boiled tripe 1 cup flour
1 slice onion 1-1/2 teaspoons baking powder
2 cloves 1/4 teaspoon salt
1/2 bay leaf 1 egg well beaten
1 tablespoon vinegar 1/3 cup water
Cut tripe in pieces the size of a large oyster, cover with boiling
water, add seasonings, simmer fifteen minutes, and drain. Make a batter
of flour, baking powder, salt, egg, and water. Dry each piece of tripe,
dip in batter, and fry in deep fat for one minute. Serve with Sauce
Tartare (see No. 202) or Russian Dressing (see No. 341).
168.--TRIPE FRIED IN CRUMBS
Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece
of tripe first in tomato ketchup, then in crumbs, then in beaten egg,
and then in crumbs again. Fry in deep fat for one minute, and drain on
soft paper.
WARMED-OVER MEATS
169.--SAVORY BEEF
1-1/2 cups tomatoes 1-1/2 cups cold roast beef
1/3 cup beef gravy 2 cups cooked spaghetti
1/2 onion 1/2 cup bread crumbs
4 cloves 2 tablespoons beef drippings
1 teaspoon salt 1 tablespoon butter
1/8 teaspoon pepper
Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press
through a sieve; add beef cut in small pieces, and spaghetti, and pour
into a greased baking dish; cover with crumbs which have been mixed with
the drippings and butter melted together. Bake in a moderate oven about
fifteen minutes. A can of condensed tomato soup may be used in place of
the tomato sauce. Any meat may be used.
170.--SCALLOPED CORNED BEEF
2 tablespoons beef drippings 1 cup corned beef stock
5 tablespoons flour 3/4 cup hot milk
1 teaspoon grated onion 1-1/2 cups corned beef
1/4 teaspoon paprika cut in half-inch cubes
1/4 teaspoon celery salt 1/2 cup Buttered Crumbs (see No. 472)
Melt drippings, add flour, onion, and seasonings, and cook two minutes;
add stock and milk, and stir until smooth; add meat, and put into a
greased baking dish; cover with crumbs, and bake until crumbs are
brown.
171.--BAKED HAM AND POTATO
3 cups well-seasoned mashed potato 6 pimolas chopped
1 cup chopped cooked ham 1/2 cup hot milk
1 teaspoon grated onion 1/4 cup crumbs
1 teaspoon chopped parsley 1 tablespoon bacon fat
1/2 teaspoon mustard
Mix potato, ham, seasonings, and milk, put into a greased baking dish,
cover with crumbs which have been mixed with melted bacon fat, and bake
in a hot oven until brown; or prepare half of mixture, spread in egg
shirrers, make a depression with the back of a spoon, and into it
carefully break an egg; cover with crumbs, and bake until egg is set.
172.--HAM MOUSSE
1-1/2 cups chopped cooked ham 1 teaspoon mixed mustard
1/2 cup soft bread crumbs 1/4 teaspoon paprika
1 tablespoon gelatine Whites of 2 eggs
1 cup hot milk
Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and
add to crumbs with mustard and paprika; beat the whites of eggs very
stiff and fold lightly into mixture. Put into a deep pan or mold, and
place on ice until firm. A little salt may be needed.
173.--CORNED BEEF HASH WITH BEETS
1-1/2 cups corned beef 3/4 teaspoon salt
2 cups cooked potatoes 1 teaspoon Worcestershire sauce
1/2 cup cooked beets 1/4 cup stock or water
1 teaspoon grated onion 2 tablespoons beef drippings
Have meat, potatoes, and beets coarsely chopped; add seasonings and
stock; melt fat in frying pan, and, when very hot, add hash; cook
slowly until a rich brown crust is formed; fold, and serve on a hot
platter. If meat is very fat, use less fat in frying pan.
174.--SAVORY HASH (Baked)
1 cup cold meat cut fine 1 cup tomatoes
2 cups cold cooked potatoes 3/4 teaspoon salt
1/2 onion finely chopped 1/8 teaspoon pepper
2 stalks celery chopped, or 2 tablespoons melted bacon fat
1/4 teaspoon celery salt or beef drippings
Mix, and bake in casserole in moderate oven forty-five minutes.
175.--SOUTHERN HASH
4 raw potatoes 3/4 cup stock or water
2 green peppers 1-1/2 cups cold chopped beef
2 tomatoes Salt and pepper
1 onion Toast points
Put vegetables through the meat chopper, using coarse cutter; cook in
the stock, covered, until tender; add beef, salt, and pepper, and when
hot turn on a platter and garnish with toast points. If corned beef and
stock are used, use salt with care.
176.--LIVER PATTIES
2 cups chopped cooked liver Salt and pepper
2 cups mashed potato Coarse stale bread crumbs
2 tablespoons finely chopped pickles
Mix liver, potato, and pickles, and season with salt and pepper. Grease
patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake
fifteen minutes in a hot oven, turn out on serving dish, and serve with
Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).
177.--MEAT AND TOMATO PIE
2 cups cooked meat cut in inch pieces 1/2 cup gravy or stock
1 can tomatoes drained 1/2 teaspoon onion juice
Salt and pepper 1 teaspoon Worcestershire sauce
1/4 cup fine crumbs Quick Drop Biscuit (see No. 429)
In a deep dish arrange in alternate layers meat and tomatoes cut in
pieces; season each layer with salt and pepper, and sprinkle with
crumbs; add onion and Worcestershire sauce to gravy, and pour over all;
bake twenty minutes in a hot oven; remove from oven, and drop biscuit
mixture by spoonfuls on top; bake about fifteen minutes longer. Use
tomato juice for soup or sauce.
178.--MEAT SOUFFLÉ
1/2 cup dry bread crumbs 1/2 onion chopped fine
1-1/2 cups hot stock or milk 1-1/2 teaspoons salt
1 tablespoon butter 1/2 teaspoon paprika
1-1/2 cups chopped meat Yolks of 2 eggs
1 cup celery or white cabbage chopped fine Whites of 2 eggs
Mix in the order given, beating the yolks until thick and light, and the
whites until very stiff. Bake in a moderate oven about half an hour. Any
left-over meat may be used.
179.--MEAT SHORTCAKE
1-1/2 cups cooked meat chopped 1/4 teaspoon paprika
1/2 cup celery tops chopped 1/2 teaspoon dry mustard
1 teaspoon grated onion 1 cup meat gravy or thickened stock
1/4 teaspoon salt
Mix ingredients, simmer for fifteen minutes, and put between layers of
Shortcake (see No. 441).
FOOTNOTES:
[7] Recipes for using only the cheaper cuts of meat are given in this
Chapter. For cooking poultry, game, and other cuts of meat, see Time
Table for Cooking (page 240).
CHAPTER X
SAUCES AND STUFFINGS FOR FISH AND MEATS
180.--ANCHOVY SAUCE
Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy
paste and one tablespoon of lemon juice.
181.--BANANA SAUCE
2 bananas Few grains cayenne
1 tablespoon butter Few grains salt
1 teaspoon sugar 2 teaspoons Worcestershire sauce
Juice of 1/2 lemon 1 teaspoon horseradish
Peel and scrape bananas, and force through coarse sieve; melt butter,
add sugar, lemon juice, seasonings, and bananas; stir until hot, and
serve with cold roast beef.
182.--BECHAMEL SAUCE
1 cup white stock 2-1/2 tablespoons flour
1 slice onion 1/2 teaspoon salt
1 slice carrot Few grains cayenne
Sprig of parsley 1 teaspoon butter
1 tablespoon shortening
Simmer stock, onion, carrot, and parsley fifteen minutes, and strain;
melt shortening, add flour, and blend well; add stock and seasoning, and
stir until smooth; add butter just before serving.
183.--BLACK BUTTER
1/3 cup butter 1/4 teaspoon Worcestershire or
2 tablespoons vinegar Brand's A 1 sauce
1/4 teaspoon onion juice
Cook butter until brown, but do not burn; simmer vinegar, onion juice,
and sauce five minutes, and add to butter. Serve with cauliflower,
celery, fried eggs, or fish. A tablespoon of chopped capers or parsley
may be added.
184.--BREAD SAUCE
1-1/2 cups milk Sprig of parsley
1/2 onion 1/4 teaspoon paprika
2 cloves 1/2 teaspoon salt
Bit of bay leaf 1/3 cup soft bread crumbs
Scald milk and seasonings, except salt, in double boiler half an hour,
strain, add salt and soft crumbs, and simmer ten minutes.
185.--BROWN SAUCE
1 cup brown stock 1/4 teaspoon salt
1 slice onion chopped 1/8 teaspoon pepper
1 slice carrot chopped 1-1/2 tablespoons butter
1 sprig parsley 2-1/2 tablespoons flour
2 cloves
Simmer stock, vegetables, and seasonings for fifteen minutes, and
strain; brown the butter, add flour, and brown, add stock, and beat
until smooth. Any stock may be colored with a few drops of kitchen
bouquet, and used; or beef cubes or extract may be used with water
instead of stock, but in that case less salt and pepper should be used.
186.--CAPER SAUCE
To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers.
187.--CELERY SAUCE
1 cup celery chopped 1/8 teaspoon pepper
1 teaspoon grated onion 1/2 cup milk
1 cup boiling water 1 tablespoon butter
1/4 teaspoon salt 2 tablespoons flour
Simmer celery, onion, water, and salt for half an hour; add pepper and
milk, and thicken with butter and flour creamed together.
188.--CHEESE SAUCE
1 tablespoon butter 1/4 teaspoon salt
1-1/2 tablespoons flour 1/4 teaspoon mustard
1 cup milk 1/4 teaspoon paprika
1/3 cup cheese cut fine
Melt butter, add flour, and blend well; add milk and stir until smooth;
add cheese and seasonings, and stir until cheese is melted.
189.--CHEESE SAUCE WITH CHIVES
Follow directions for Cheese Sauce (see No. 188), and just before
serving add one tablespoon of finely chopped chives. Serve with any
white fish, or with plain omelet.
190.--CIDER SAUCE
2 tablespoons bacon fat 1/4 teaspoon paprika
2 tablespoons flour 1/8 teaspoon salt
1 cup cider 1/8 teaspoon mustard
Blend bacon fat and flour, add cider, and stir until boiling point is
reached; add seasonings and simmer one-half hour. Serve with roast pork
or ham.
191.--CREOLE SAUCE
1/2 can tomatoes 1 tablespoon flour
2 tablespoons bacon fat 1/4 teaspoon salt
1/2 onion 1 teaspoon Worcestershire sauce
1 green pepper
Cook tomatoes until reduced to one cup; peel and finely chop onion;
remove seeds and veins from pepper, chop, and cook with onion in bacon
fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir
well; add tomato, and simmer five minutes.
192.--CROQUETTE SAUCE
3 tablespoons shortening 1/4 teaspoon salt
1/3 cup bread flour 1/8 teaspoon pepper
1 cup milk
Proceed as for White Sauce (see No. 207). Stock may be used in place of
milk, and the seasonings may be varied according to the croquette
material, using a few drops of onion juice, a dash of nutmeg, cayenne,
paprika, or a small quantity of table sauce or ketchup.
193.--CUCUMBER SAUCE
Pare and grate two small cucumbers, drain, and season with salt, pepper,
and vinegar. Serve with fish.
194.--DRAWN BUTTER
2 tablespoons butter 1/4 teaspoon salt
2 tablespoons flour 1/8 teaspoon pepper
1 cup hot water 1 teaspoon butter
Cook butter until it bubbles, stir in flour, add hot water, salt, and
pepper, and beat until smooth; add butter in small pieces just before
serving.
195.--EGG SAUCE
Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one
hard-cooked egg coarsely chopped.
196.--HOLLANDAISE SAUCE
1/4 cup butter 1/2 cup hot water
1 tablespoon flour 1 egg yolk
1/2 teaspoon salt 1 tablespoon lemon juice
Few grains cayenne
Cream half of the butter with flour, salt, and cayenne; add hot water,
and cook over hot water for ten minutes, stirring constantly until
thickened; add egg yolk slightly beaten, lemon juice, and remainder of
butter; cook about two minutes, or until thick; beat well, and serve at
once.
197.--HORSERADISH SAUCE
To recipe for Bread Sauce (see No. 184) add one-third cup grated
horseradish and the juice of half a lemon.
198.--MINT SAUCE
1 bunch mint 2 tablespoons sugar
1/4 cup boiling water 1/4 teaspoon salt
1/4 cup vinegar Few grains cayenne
Wash and dry mint, pick leaves, and chop very fine, add other
ingredients, put on back of range, and keep warm for half an hour.
199.--MUSHROOM SAUCE
Wash six mushroom caps, cut in small pieces, and simmer with one
teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see
No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms
are fresh and tender the stems may be used also.
200.--MUSTARD PICKLE SAUCE
To Drawn Butter (see No. 194) add two tablespoons of mixed mustard
pickles chopped.
201.--ORANGE MINT SAUCE
1/4 cup vinegar 1 tablespoon sugar
4 cups orange juice 1/4 cup mint leaves chopped
1/4 teaspoon orange rind
Let stand on back of range for half an hour, and serve cold.
202.--SAUCE TARTARE
To one cup Mayonnaise Dressing (see No. 339) add three tablespoons
finely chopped mixed pickles and one tablespoon finely chopped parsley.
203.--TOMATO SAUCE
1-1/2 cups tomatoes 1/2 teaspoon salt
1/2 cup hot water 1/4 teaspoon paprika
1 slice onion 2 tablespoons bacon fat
1 clove 4 tablespoons flour
1 teaspoon sugar
Simmer tomatoes, water, and seasonings for fifteen minutes, and press
through a sieve; thicken with bacon fat and flour blended together, and
cook five minutes. If tomatoes are very acid, add a pinch of soda.
204.--SAUCE FOR ROAST PORK OR GOOSE
Pour off most of fat in the pan, leaving two tablespoons; add three
tablespoons of flour and one and a half cups of boiling water, and stir
until smooth. Season with one-third teaspoon salt and one teaspoon each
of mixed mustard, vinegar, and Brand's A 1 sauce.
205.--SHARP SAUCE
1-1/2 cups vinegar 1/2 teaspoon paprika
1 tart apple chopped fine 1-1/2 teaspoons Worcestershire sauce
1 onion chopped fine 1-1/2 cups brown sugar
1/4 teaspoon salt 1-1/2 teaspoons cornstarch
Heat vinegar, add apple, onion, and seasonings; when boiling stir in the
sugar and cornstarch mixed together; cook fifteen minutes. Serve cold
with ham or pork.
206.--SOUBISE SAUCE
Follow recipe for White Sauce (see No. 207), and add one-fourth cup of
stock, and three onions which have been cooked until tender in boiling
salted water and then drained and chopped.
207.--WHITE SAUCE
2 tablespoons shortening 1/4 teaspoon salt
2 tablespoons flour 1/8 teaspoon pepper
1 cup milk
Melt shortening, add flour, and stir until well blended; add milk and
seasonings, and beat with wire whisk until smooth. For a thin sauce, use
one and one-half tablespoons flour.
208.--BREAD STUFFING
1/4 cup beef drippings or bacon fat 1/4 teaspoon pepper
1 teaspoon grated onion 2 teaspoons poultry seasoning
2 cups soft stale bread crumbs 1/2 cup boiling water
1/2 teaspoon salt
Melt fat in the frying pan, add onion and crumbs, and stir until crumbs
begin to brown; add seasonings and boiling water; cool slightly before
using.
209.--CRUST STUFFING
3 cups bread crusts broken 1 cup boiling water
and dried in oven 1 tablespoon grated onion
1/2 teaspoon salt 1/4 teaspoon pepper
1/4 cup sausage fat 1 tablespoon poultry seasoning
Put crusts in a bowl, add salt, sausage fat, and boiling water; let
stand ten minutes; mix well, and add seasonings.
210.--FISH STUFFING (Bread)
2 tablespoons shortening 1 teaspoon grated onion
1 cup soft stale bread crumbs 1 teaspoon chopped parsley
1/4 teaspoon salt 1 tablespoon chopped pickles
1/8 teaspoon pepper 1/4 cup boiling water
Melt shortening, add crumbs, and stir until crumbs are golden brown,
then add seasonings and water. The pickles may be omitted, or capers may
be used in place of them.
211.--PEANUT STUFFING
1 cup dried bread crumbs 1/2 teaspoon salt
2/3 cup boiling water 1/4 teaspoon paprika
2 tablespoons bacon fat 1 teaspoon grated onion
3/4 cup shelled peanuts
Mix bread crumbs with boiling water and bacon fat, add peanuts finely
chopped, and seasonings.
CHAPTER XI
EGGS
212.--BOILED EGGS
For a soft-boiled egg, place egg in rapidly boiling water and boil from
three to five minutes. For hard-boiled eggs, place in rapidly boiling
water and boil twenty minutes, or cover with boiling water and cook in
the double boiler one hour. For a soft-cooked egg, not boiled, place egg
in a small saucepan of boiling water, cover, and let stand on back of
range from six to eight minutes, when the albumen should be evenly
coagulated throughout. The time for cooking in this way will depend upon
the number of eggs to be cooked, the size of the saucepan, and the
amount of boiling water. For uniform results, use medium-sized eggs,
cook in the same pan, and measure the quantity of water each time. Thus
you can find the exact time required to cook the eggs as desired.
213.--CREAMY EGGS ON TOAST
4 eggs 2 cups hot milk
2/3 teaspoon salt 1 teaspoon butter
1/8 teaspoon pepper 4 slices toast
Beat eggs slightly, add salt and pepper, and stir into the hot milk;
cook over hot water, stirring constantly until mixture is thick and
creamy. Add butter, and serve on toast.
214.--CREOLE EGGS
1 tablespoon butter 1 teaspoon salt
1 tablespoon chopped onion 1 teaspoon Worcestershire sauce
1 tablespoon chopped green pepper 3 eggs
2 cups tomato 2 tablespoons cheese
Cook onion and pepper in butter for five minutes; add tomato and
seasonings, and when thoroughly heated add the eggs unbeaten; pick up
with a fork until eggs are nearly cooked; add cheese, and cook about one
minute. Serve on toast, or with a border of boiled rice.
215.--EGGS WITH CHEESE AND SPAGHETTI
2-1/2 tablespoons butter 1 teaspoon Worcestershire sauce
4 tablespoons flour 1/2 teaspoon onion juice
2 cups hot milk 1/2 cup cheese cut fine
1/4 teaspoon paprika 1 cup cooked spaghetti
1/2 teaspoon salt 3 hard-cooked eggs sliced
Melt butter, add flour; when well blended add milk gradually and stir
until smooth; add seasonings and cheese, and stir until cheese melts;
add spaghetti and eggs, cook two minutes, and serve on toast or
crackers.
216.--EGGS WITH HAM AND TOMATO
1/2 can tomatoes 3 beaten eggs
1 slice onion 1/8 teaspoon pepper
4 cloves 1/2 teaspoon salt
1/2 cup chopped cooked ham
Cook tomatoes, onion, and cloves fifteen minutes, and rub through a
sieve; add ham, eggs, and seasonings, and cook three or four minutes,
stirring all the time. Serve on toast or crackers.
217.--BREAD OMELET
2 tablespoons bacon fat 1/2 teaspoon salt
3/4 cup soft stale bread crumbs 1/4 teaspoon paprika
3/4 cup hot milk 3 eggs
Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to
brown; add hot milk, and let stand five minutes; add salt and paprika,
and the yolks beaten until thick and light; fold in the stiffly beaten
whites, pour into a hot greased omelet pan, and cook the same as Light
Omelet (see No. 222).
218.--CREAMY OMELET
3 eggs 1/3 teaspoon salt
1 cup White Sauce (see No. 207) 1/8 teaspoon pepper
Beat yolks until thick and light; add to sauce and mix well; add salt
and pepper to whites of eggs, beat until stiff and dry, and fold into
sauce; pour into a hot greased omelet pan, and cook slowly until well
risen and firm; put on oven grate for a minute or two to dry the top;
fold, and turn on a hot platter.
219.--FRENCH OMELET
1 tablespoon butter or bacon fat 1/8 teaspoon pepper
4 eggs 1/3 cup hot water
1/2 teaspoon salt
Heat fat in the omelet pan; beat the eggs until yolks and whites are
well mixed, but not light; add seasonings and hot water, pour into hot
pan and cook slowly; pick up with fork while cooking, letting the
uncooked mixture run into the place of the cooked; when firm and lightly
browned, fold double, and serve plain on a hot platter; or spread
before folding with left-over bits of meat chopped, such as ham, bacon,
or sausage, or with grated cheese or jelly.
220.--FRENCH CHEESE OMELET
4 eggs slightly beaten 1/2 cup hot water
1/2 teaspoon salt 1/2 cup grated cheese
1/8 teaspoon pepper
Mix in order given, pour into a hot greased omelet pan; as mixture
thickens, pick up with a fork, letting the uncooked part take the place
of the cooked; when firm, fold, and serve on a hot platter.
221.--HAM OMELET
1/2 cup stale bread crumbs 1/8 teaspoon pepper
1/2 cup hot milk 3 eggs
1 tablespoon butter 1/2 cup cooked ham finely chopped
1/2 teaspoon salt
Mix crumbs, milk, butter, and seasonings, and let stand five minutes;
add egg yolks beaten until thick and light; add the meat, and fold in
the whites of eggs beaten stiff; pour into a hot greased omelet pan and
cook slowly until firm; fold, and serve at once. A white sauce or tomato
sauce may be served around it. A few pieces of cooked bacon chopped fine
may be used instead of ham.
222.--LIGHT OMELET
1 tablespoon bacon fat 1/8 teaspoon pepper
Yolks of 4 eggs 1/3 cup hot water
1/2 teaspoon salt Whites of 4 eggs
Put fat in omelet pan; beat yolks until light and thick, add seasonings
and hot water; fold in the stiffly beaten whites, and pour into the hot
omelet pan; cook slowly until well risen and firm, or about twelve
minutes, placing the pan on the upper grate in the oven for the last
two minutes. When firm in the center, fold double, turn on a hot
platter, and serve at once, either plain or with sauce. The omelet must
be cooked slowly so that it will be firm throughout, and not fall.
White Sauce (see No. 207), either plain or with bits of cold meat,
oysters, peas, or other left-over vegetables, or Brown Sauce (see No.
185) with a few mushrooms or chopped kidneys (see No. 164), or almost
any savory sauce, improves an omelet, and also makes it go further.
223.--SALMON OMELET
1 tablespoon butter 1/2 teaspoon salt
2 tablespoons flour 1/2 can salmon
1/2 cup milk 2 eggs
Melt butter, stir in flour, add milk, and stir until smooth; add salt;
rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs
until light and thick, and add to sauce; fold in whites of eggs beaten
very stiff. Pour into a hot greased omelet pan, and cook slowly until
well risen and firm; finish cooking on top grate of oven for a minute or
two; fold, and serve on a hot platter.
224.--SCALLOPED EGGS WITH CHEESE
4 hard-cooked eggs 1/2 cup cheese cut fine
2 cups White Sauce (see No. 207) 1/2 cup Buttered Crumbs (see No. 472)
Cut eggs in eighths lengthwise; put half of them into a greased baking
dish, cover with half of sauce, and sprinkle with half of cheese;
repeat; cover with crumbs, and bake about fifteen minutes, or until
crumbs are brown. Bacon or sausage fat may be used in making the white
sauce.
225.--SCRAMBLED EGGS WITH SAUSAGES
4 small sausages 1/4 teaspoon salt
3 eggs 1/3 cup water
Cut sausages in half-inch bias pieces, and cook in a frying pan until
brown; beat eggs until light, add salt and water, pour over sausages,
and scramble until firm. Garnish with toast points and parsley.
226.--SCRAMBLED EGGS WITH TOMATO
1/2 can condensed tomato soup 4 eggs slightly beaten
1/8 teaspoon soda 6 slices buttered toast
Heat soup in an omelet pan; add soda, and stir while foaming; add eggs,
scramble slowly with a fork until firm, and serve on toast. Garnish with
toast points.
227.--SHIRRED EGGS
Grease individual egg shirrers or a platter which can be put in oven;
cover bottom of dish with white sauce or left-over gravy, sprinkle with
left-over vegetables or bits of meat chopped; carefully break an egg
into dish for each person, dust with salt and pepper; sprinkle with
buttered crumbs, and bake in a moderate oven until egg is set.
228.--SHIRRED EGGS WITH HAM
1 cup finely chopped cooked ham 1/2 cup Buttered Crumbs (see No. 472)
1 cup soft bread crumbs 4 eggs
1/2 cup milk Salt and pepper
Mix ham, soft crumbs, and milk, and spread in four buttered egg
shirrers; make a hollow in the middle, break an egg into it, season
lightly with salt and pepper, cover with buttered crumbs, and bake until
egg is set.
229.--SOUFFLÉED EGG WITH HAM TOAST
For each person cut a round of bread three inches in diameter; spread
with finely chopped ham moistened with milk, stock, or gravy; add a few
grains of salt to the white of an egg, and beat very stiff; mound on
ham, make a depression in the center, put in the yolk, dust lightly with
salt and pepper, and bake in a moderate oven until egg is firm. When
several pieces of toast are to be made, keep the yolks in separate
dishes until needed, but beat the whites together.
230.--SHIRRED EGGS WITH POTATO AND HAM
See recipe for Baked Ham and Potato (No. 171).
CHAPTER XII
CHEESE AND NUTS
231.--CHEESE CROUSTADES
1-1/2 cups cheese cut fine 1/4 teaspoon paprika
1/4 teaspoon salt 1 teaspoon Brand's A 1 sauce
1/4 teaspoon mustard 3 tablespoons milk or cream
Mix in order given; fill Croustades (see No. 473), and put in a hot oven
until cheese melts. Serve immediately, before cheese toughens.
232.--CHEESE CUSTARD
1 cup soft bread crumbs 1/4 teaspoon salt
1 cup cheese cut fine 1/8 teaspoon soda
1/4 teaspoon mustard 1 egg slightly beaten
1/2 teaspoon paprika 1 cup hot milk
Mix in order given, turn into a greased baking dish, and bake in a slow
oven twenty-five minutes.
233.--CHEESE FONDUE
1/2 cup dried bread crumbs 1/3 teaspoon paprika
3/4 cup boiling water 1 teaspoon mustard
1 tablespoon butter 1/2 cup milk
1 cup cheese cut fine Yolks of two eggs
1/3 teaspoon salt Whites of two eggs
Mix in the order given, beating the yolks until thick and light, and the
whites until very stiff; pour into a greased baking dish, bake
twenty-five minutes in a slow oven, and serve at once.
234.--COTTAGE CHEESE
1 quart thick sour milk 1/2 tablespoon soft butter
1 quart boiling water 1/3 teaspoon salt
Put milk in a large bowl, add boiling water, and let stand five minutes;
pour into cheesecloth bag, and drain over night or for several hours.
Mix cheese with butter and salt, press into a small bowl, and chill. A
sweet red pepper (canned) may be pressed through a sieve and mixed with
cheese.
235.--CRACKERS AND CHEESE BAKED IN MILK
Split butter crackers, spread with butter and grated cheese, sprinkle
with salt and pepper, put in a buttered baking dish, cover with milk,
and bake about twenty minutes in a moderate oven.
236.--CHEESE PASTE
1/2 pound American cheese 2 teaspoons Worcestershire sauce
1 cake cream cheese 1/4 teaspoon salt
2 pimientos 1/4 cup cream
Chop American cheese and pimientos, using the finest cutter in the food
chopper; add cream cheese and seasonings, and blend with cream until
smooth.
237.--BAKED RICE WITH CHEESE
2 cups cooked rice 1/8 teaspoon pepper
3/4 cup grated cheese 3/4 cup hot milk
1/3 teaspoon salt
Arrange rice and cheese in layers in a greased baking dish; sprinkle
with salt and pepper, cover with milk, and bake in a moderate oven about
fifteen minutes.
238.--SCALLOPED TOAST AND CHEESE
4 slices of toast 1 egg beaten
1 cup cheese cut fine 1/4 teaspoon salt
1-1/2 cups milk 1/4 teaspoon mustard
Butter toast, cut each slice into four pieces, and arrange in a baking
dish in layers sprinkled with cheese; mix milk, egg, and seasonings,
pour over toast, and let stand fifteen minutes. Bake in a moderate oven
about twenty minutes.
239.--TOMATO RAREBIT
1 can condensed tomato soup 1/2 pound cheese cut fine
1/2 cup soft bread crumbs 1/4 teaspoon mustard
Heat soup, add bread crumbs, cheese, and mustard; stir until cheese
melts, and serve on toast or crackers.
240.--WELSH RAREBIT
1 tablespoon butter 1/4 teaspoon paprika
1 tablespoon flour 1/4 teaspoon salt
1 cup hot milk 1/8 teaspoon soda
1/2 pound cheese cut fine Dash of cayenne
1/2 teaspoon mustard 1 beaten egg
Melt butter, add flour, and when well mixed add milk, and stir until
smooth; add cheese and seasonings, and cook until cheese is melted; add
egg, cook two or three minutes, and serve on hot toast or crisp pilot
crackers. The egg may be omitted.
241.--SALTED ALMONDS
1 cup almonds (shelled) 1 teaspoon salt
1 tablespoon butter
Cover almonds with boiling water and let stand on back of range for ten
minutes; slip off the skins, and dry for several hours, or over night;
melt butter, add almonds and salt, and mix well; spread in a dripping
pan, and bake in a slow oven fifteen or twenty minutes, stirring
occasionally. When prepared in this way nuts will keep crisp.
242.--PEANUT BUTTER
2 quarts lightly roasted peanuts Cream or melted butter
1 teaspoon salt
Remove shells and skins of peanuts, and put through the food chopper
twice, using first a coarse cutter, and then the finest cutter; add
salt, and enough cream or melted butter to make a smooth paste.
243.--TO SHELL CHESTNUTS
Cover with boiling water, boil ten minutes, drain, and cover with cold
water. Remove the shell with a knife, beginning at top of nut. The inner
skin will come off with the shell.
244.--BAKED CHESTNUTS
1 pint chestnuts 1 tablespoon butter
1-1/2 cups hot ham stock 1/8 teaspoon pepper
Shell chestnuts, put in baking dish with stock, butter, and pepper;
cover, and bake in hot oven about half an hour, or until soft; remove
cover, and brown. If stock is very salt, dilute with water or milk.
245--CELERY, NUT, AND POTATO LOAF
2 cups celery cut in half-inch pieces 1 egg slightly beaten
1/2 cup chopped nut meats 1 teaspoon salt
2 cups hot mashed potato 1/2 teaspoon paprika
2 tablespoons butter 1 teaspoon grated onion
Cook celery in boiling salted water about half an hour, or until tender,
and drain; add other ingredients in order given; mix well; pack in deep
greased pan, and bake in a moderate oven about half an hour. Turn out on
platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see
No. 203).
246.--NUT LOAF
2 cups soft stale bread crumbs 1/4 teaspoon paprika
1 cup nut meats finely chopped 1 egg slightly beaten
1 teaspoon salt 3 tablespoons sausage fat or butter
1/2 teaspoon poultry seasoning 1/2 cup boiling water
Mix in order given; pack in a deep greased pan, and bake in a moderate
oven half an hour. Turn out on platter, and serve with Cheese Sauce (see
No. 188).
CHAPTER XIII
VEGETABLES[8]
247.--BOSTON BAKED BEANS
1 quart pea beans 1/4 teaspoon soda
1 tablespoon salt 1/4 cup molasses
1 teaspoon dry mustard 1/2 pound fat salt pork
Soak beans in cold water over night; drain, cover with cold water, heat
to boiling point, and simmer until beans are very tender but not broken;
place in an earthen bean pot, add seasonings and pork (which has been
scalded, scraped, and scored in half-inch squares); fill pot with
boiling water, cover, and bake slowly for eight hours. Uncover for the
last hour. Replenish water as needed.
248.--THICK PURÉE OF BLACK BEANS
2 cups beans 1/2 teaspoon salt
1 onion 1/8 teaspoon pepper
1 carrot 3 tablespoons bacon fat
1/2 bay leaf 1 quart boiling water
1/4 teaspoon mustard
Soak beans over night in cold water; drain, add seasonings, bacon fat,
and water, and simmer two hours; remove onion, carrot, and bay leaf, and
press through a sieve. Beat well, and serve with lamb or mutton.
249.--LIMA BEAN LOAF
1 cup dried Lima beans 1/2 teaspoon paprika
1 onion 1 egg slightly beaten
1 carrot 2 tablespoons sausage fat or butter
1 cup dried sifted crumbs 1/2 cup boiling water
1 teaspoon salt 6 pimolas
4 teaspoon mustard
Soak beans over night in cold water, and drain; cover with boiling
water, add onion and carrot, and cook until beans are tender; drain, and
put through the food chopper with carrot and onion; add crumbs,
seasonings, egg, and sausage fat melted in boiling water; add pimolas
cut in small pieces, mix well, pack in a greased bread pan, and bake in
a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).
250.--BAKED CABBAGE
Cut a small white cabbage in inch pieces, soak in cold water half an
hour, and drain; parboil ten minutes, place in greased baking dish,
cover with one cup of White Sauce (see No. 207), and one-half cup of
Buttered Crumbs (see No. 472); bake in a moderate oven half an hour.
251.--CABBAGE COOKED IN MILK
Put a small white cabbage through the food chopper, using the coarse
cutter; soak in cold water half an hour, drain, cover with equal parts
of milk and water, and cook uncovered about twenty-five minutes, or
until cabbage is tender. Season with salt and pepper.
252.--BRAISED CELERY
1 quart celery cut in 2-inch lengths 2 tablespoons flour
2 tablespoons bacon fat 2 cups stock
1 tablespoon grated onion
Cook celery, bacon fat, and onion in the frying pan for ten minutes;
dredge with flour, put in baking dish, add stock (first rinsing frying
pan with a little of it), cover, and bake in a moderate oven an hour and
a half. Serve on toast. Add salt to stock if necessary.
253.--CREAMED CELERY ROOT (Celeriac) WITH CHEESE
Peel celery root, cut in half-inch cubes, and cook until tender in
boiling salted water, to which a tablespoon of vinegar has been added.
To three cups of root add one and one-half cups of White Sauce (see No.
207); put into a baking dish, sprinkle with a third of a cup of grated
cheese, and place in a hot oven until cheese melts. Celery may be used
in place of celery root.
254.--SOUTHERN CORN PUDDING
1 tablespoon bacon fat 1 egg well beaten
1/2 green pepper chopped 1 cup milk
1 slice onion chopped 1/2 teaspoon salt
1 can corn chopped 1/4 teaspoon paprika
2 tablespoons dried bread crumbs 2 slices bacon chopped fine
Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg,
milk, and seasonings; pour into a greased baking dish, sprinkle with the
chopped bacon, and bake in a slow oven until firm, or about twenty-five
minutes.
855.--CUCUMBERS SAUTÉED
Peel two cucumbers, cut in halves crosswise, slice in one-third-inch
slices lengthwise, and soak in salted water for one hour; drain, dry,
dip in flour seasoned with salt and pepper, and sauté in hot fat until
brown. Serve on toast.
256.--CARROTS SAUTÉED
Select very small carrots; wash, scrape, and cook until tender in
boiling salted water. Drain, dredge with flour, and sauté in fat until
brown.
257.--CARROTS VINAIGRETTE
4 cups carrots cut in half-inch cubes 3/4 cup brown sugar
1/2 cup vinegar 1 tablespoon shortening
Cook carrots in boiling salted water until tender, and drain; heat
vinegar, sugar, and shortening to the boiling point, add carrots, and
cook slowly half an hour, stirring occasionally.
258.--BAKED EGG PLANT
1 small egg plant 1/4 teaspoon paprika
1 onion finely chopped 1/2 cup boiling water
1 cup soft stale bread crumbs 2 tablespoons butter
1 teaspoon salt
Pare and slice egg plant, cut into half-inch cubes, soak in cold salted
water half an hour, and drain; mix with onion, crumbs, and seasonings,
and put into a greased baking dish; add boiling water, dot over with
butter, and bake one hour in a moderate oven.
259.--FRIED EGG PLANT
Cut a small egg plant in one-third-inch slices; pare; cut each slice in
quarters; soak in cold salted water for half an hour; drain; season
with pepper and salt, dip in crumbs, then in egg, and then in crumbs
again; and fry in deep fat about three minutes. Or dip in flour and
sauté in butter.
260.--EGG PLANT JULIENNE
Cut egg plant in two-inch slices, and pare; cut into quarter-inch
vertical slices, and cut slices into quarter-inch strips; soak in cold
salted water for half an hour; drain; dry, and fry in deep fat about
three minutes.
261.--CREAMED LEEKS
Cut off tops of two bunches of leeks, and soak in cold water ten
minutes; drain, and cook in boiling salted water about twenty minutes,
or until tender; drain, and serve with White Sauce (see No. 207). The
tops may be used for flavoring soups.
262.--ONIONS IN POTATO NESTS
1 quart small white onions 1/8 teaspoon pepper
1 tablespoon butter 1 tablespoon butter
6 potatoes 1/4 cup hot milk
1/3 teaspoon salt 1 tablespoon chopped parsley
Peel onions and cook in boiling salted water about one hour, or until
tender; drain, and add butter. Pare, boil, and mash potatoes, season
with pepper and salt, add butter and hot milk, and beat until light;
shape potato into small nests with a spoon, or force through a bag and a
rose tube. Fill with onions and sprinkle with parsley.
263.--GREEN PEAS (Canned)
Remove from can and rinse with cold water; put in saucepan, cover with
cold water, bring to boiling point, and drain. Season with one-half
teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter, and
two tablespoons of milk.
264.--PEAS AND LETTUCE
1 head lettuce 1 tablespoon butter
1/2 cup stock or water 1 tablespoon flour
3/4 teaspoon salt 1 can peas
1/8 teaspoon pepper 1 sprig mint
1 teaspoon sugar
Wash lettuce, drain, and chop; add stock and salt, and simmer half an
hour; add pepper and sugar, and thicken with butter and flour blended
together; add peas drained from their liquor, and mint, and simmer ten
minutes. Remove mint before serving.
265.--STUFFED GREEN PEPPERS
6 green peppers 1/2 cup tomatoes
2 tablespoons bacon fat 1/2 teaspoon salt
1 teaspoon grated onion 1/4 cup buttered crumbs
1 cup cooked rice
Cut off one inch of the tops of peppers, and chop the tops; remove seeds
and veins from peppers, scald with boiling water, and drain; cook
chopped pepper with onion in the bacon fat for five minutes; add rice,
tomatoes, and salt; fill peppers, cover with crumbs, place in a baking
dish or in individual ramekins, and bake in a moderate oven half an
hour.
266.--BOILED POTATOES
Wash potatoes, pare as thin as possible, remove the eyes, and soak in
cold water from fifteen minutes to one hour, according to the age of the
potato; cook in boiling salted water about half an hour, or until
tender, allowing one tablespoon of salt to two quarts of boiling water.
Drain, and dry on the back of the range or in the front of the oven with
the door open. Serve very hot in an uncovered dish.
267.--BAKED POTATOES
Select medium-sized potatoes, scrub well, place in tin pan, and bake in
a hot oven for about forty minutes.
268.--CREAMED POTATOES
2 cups raw potato balls 1 cup White Sauce (see No. 207)
or half-inch cubes 1 teaspoon finely chopped parsley
1 slice onion
Cook potatoes with the onion in boiling salted water until tender;
drain; remove the onion, mix with sauce, and sprinkle with parsley. If
potato balls are used, cover unused potato with water and save for soup.
269.--POTATO CROUTONS
Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a
towel, and fry about two minutes in deep fat.
270.--FRENCH FRIED POTATOES
Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak
in cold water for half an hour; drain, dry, and fry in deep fat about
seven minutes; drain on soft paper, and sprinkle with salt. Cook only
one layer in the basket at a time.
271.--HASHED BROWN POTATOES
Melt in the frying pan four tablespoons sausage fat, beef drippings, or
other fat; add two cups chopped boiled potatoes, season, and cook
slowly twenty minutes, or until well browned; fold double, and garnish
with parsley.
272.--LYONNAISE POTATOES
4 boiled potatoes 2 tablespoons sausage fat
1/2 teaspoon salt 2 slices onion finely chopped
1/8 teaspoon pepper
Cut potatoes in half-inch cubes, and season with salt and pepper; put
fat in frying pan, add onion, and cook slowly for ten minutes; add
potatoes, stir well, and cook for ten minutes without browning.
273.--PAN-ROASTED POTATOES (Franconia)
Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain,
and cook in roasting pan with meat about forty minutes; baste often with
fat in pan.
274.--SCALLOPED POTATOES WITH CHEESE
Wash and pare four potatoes, cut in very thin slices, put half of them
in a greased baking dish; dredge with flour, sprinkle with salt, pepper,
and two tablespoons grated cheese; repeat; cover with hot milk, and bake
in a moderate oven one hour, or until potatoes are tender. Very old
potatoes should not be used in this way.
275.--SCALLOPED POTATOES WITH PEPPERS AND CHEESE
1 quart half-inch potato cubes 1/2 teaspoon salt
1 onion chopped 1/2 teaspoon paprika
2 tablespoons bacon fat 2 canned red peppers
4 tablespoons flour 1/2 cup grated cheese
2 cups hot milk 1/2 cup buttered crumbs
Cook potatoes and onion in boiling salted water twenty minutes, and
drain; melt bacon fat, add flour, and blend well; add milk and stir
until smooth; add salt, paprika, peppers chopped, and cheese; mix with
potatoes; turn into a greased baking dish, cover with Buttered Crumbs
(see No. 472), and bake fifteen minutes, or until brown.
276.--STUFFED POTATOES WITH CHEESE AND BACON
4 large potatoes 1/4 teaspoon paprika
4 tablespoons grated cheese 1/4 cup hot milk
3/4 teaspoon salt 4 slices bacon
Wash potatoes and bake in a hot oven forty-five minutes; cut in halves
lengthwise, remove potato, and force through potato ricer; add cheese,
seasonings, and hot milk, beat vigorously, and refill potato skins;
place half a slice of bacon on top of each, and put on the upper grate
of a hot oven until bacon is crisp.
277.--STUFFED POTATOES WITH NUTS AND CHEESE
4 hot baked potatoes 1/2 tablespoon butter
1/4 cup nuts chopped fine 1/2 teaspoon salt
1/4 cup grated cheese 1/4 teaspoon pepper
1/4 cup milk Butter and paprika
Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts,
cheese, milk, butter, and seasonings, and beat until very light; refill
shells, heaping mixture in the center, make a slight depression with
spoon, put in a small bit of butter, sprinkle with paprika, and brown in
a hot oven.
278.--FRENCH FRIED SWEET POTATOES
Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat
until brown, drain on soft paper, and sprinkle with salt.
279.--GLAZED SWEET POTATOES
Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a
greased dripping pan, brush with melted butter or drippings, sprinkle
thickly with brown sugar, and bake in a hot oven until glazed with
melted sugar.
280.--SWEET POTATO CUSTARD
3 cooked sweet potatoes 1/4 nutmeg grated
2 eggs 1/4 cup brown sugar
1/3 teaspoon salt 1 quart milk
Force potatoes through a ricer; beat the eggs and milk with potato; add
other ingredients, pour into buttered baking dish or cups, and bake in a
slow oven until firm.
281.--STUFFED SWEET POTATOES
3 medium-sized baked sweet potatoes 1 tablespoon butter
1/2 teaspoon salt 1/4 cup milk
1/8 teaspoon pepper Powdered sugar
Cut baked potatoes in halves lengthwise; mash potatoes, add salt,
pepper, butter, and milk, and beat well; fill potato shells lightly,
sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced
marshmallows may be used instead of sugar.
282.--CREAMED SALSIFY (Oyster Plant)
Cut off the tops of a bunch of salsify; scrape, cut in quarter-inch
slices, and keep white by putting in cold water with a tablespoon of
vinegar in it until ready to cook; drain; cook in boiling salted water
about twenty-five minutes, or until tender; drain, and mix with one cup
of White Sauce (see No. 207).
283.--SPINACH
Pick over spinach, and wash well in several waters; put in kettle
without water, cover, and cook about half an hour, or until tender; chop
fine and season with salt, pepper, and butter. A thin slice of fat salt
pork or a tablespoon of bacon fat may be cooked with spinach if
preferred. In that case, omit butter. Or cook in ham or corned beef
stock, drain, and season only with pepper. Garnish with thin slices of
hard-cooked egg, or sprinkle with the yolk of egg pressed through a
sieve.
284.--BAKED WINTER SQUASH
Cut half a small squash into four pieces, scrape out seeds and stringy
part, put in a pan, shell side up, and bake in a hot oven about forty
minutes. Remove from shell with a spoon, press through a sieve, season
with salt, pepper, and butter, and serve. Or put in a greased baking
dish, cover with Buttered Crumbs (see No. 472), and bake until crumbs
are brown.
285.--PLYMOUTH SUCCOTASH
1/2 cup dried Lima beans 1/8 teaspoon pepper
Corned beef stock 3/4 cup corned beef cut in small pieces
1/2 can corn
Soak beans over night, drain, cover with cold water, and cook one hour;
drain, cover with stock, and cook until tender; add corn, pepper, and
meat, and simmer ten minutes. Add salt if necessary. Any stock or
left-over bits of meat may be used.
286.--BAKED TOMATOES
Cut four tomatoes in halves crosswise, sprinkle with salt and pepper,
and cover with buttered crumbs; bake in a hot oven about twenty minutes,
and serve with Mustard Pickle Sauce (see No. 200) or cooked salad
dressing.
287.--TOMATO CUSTARD
1 can tomatoes 4 cloves
1 cup water 1/2 bay leaf
1-1/4 teaspoons salt 2 tablespoons sugar
1/4 teaspoon pepper 1/4 cup cracker dust
2 slices onion 2 eggs
Simmer tomatoes, water, and seasonings for fifteen minutes, and press
through a sieve; add crumbs and slightly beaten eggs, and bake in
greased custard cups about twenty minutes, or until firm; turn out on
platter and pour Cheese Sauce (see No. 188) around them.
288.--FRIED GREEN TOMATOES
Wipe tomatoes, cut in thick slices, season with salt and pepper, dip
first in flour, then in egg, then in crumbs, and fry in deep fat until
brown. Or season, dip in flour only, and sauté in butter.
289.--STEWED TOMATOES
1 can tomatoes, or 1/4 teaspoon pepper
6 ripe tomatoes 1/4 teaspoon soda
1 teaspoon salt 1 tablespoon butter
1 teaspoon sugar 1/2 cup bread crust crumbs
Put tomatoes in a stew pan; if fresh tomatoes are used, scald, peel, and
cut in pieces. Add seasonings, except pepper, and cook slowly for thirty
minutes; add butter and crumbs just before serving.
290.--STUFFED TOMATOES
Select six medium-sized tomatoes; cut a thin slice from the top of each,
and remove the pulp; rub slices through a sieve, and add to pulp; add
one cup soft stale bread crumbs, one teaspoon salt, one teaspoon
Worcestershire sauce, and one tablespoon tomato ketchup; mix well, fill
tomatoes, cover with Buttered Crumbs (see No. 472), and bake in a
moderate oven half an hour.
291.--CREAMED WHITE TURNIPS
Cook two cups of half-inch cubes of white turnip in boiling salted water
half an hour, or until tender; drain, and mix with one cup of White
Sauce (see No. 207).
292.--VEGETABLE HASH
2 cups cooked cabbage 1/8 teaspoon pepper
1 cup cooked potatoes 1 teaspoon salt
1 cup cooked turnips 2 tablespoons beef drippings
1 cup cooked beets 1/3 cup stock or water
1 tablespoon grated onion
Mix vegetables and seasonings; melt fat in frying pan, add vegetables
and stock; cook slowly half an hour. Fold, and serve on a hot dish. If
vegetables are left from a boiled dinner, omit salt.
FOOTNOTES:
[8] For cooking common vegetables for which recipes are not given in
this chapter, see Time Table for Cooking (page 240).
CHAPTER XIV
CEREALS, MACARONI, AND RICE
293.--CORN MEAL MUSH
3-1/2 cups boiling water 1 cup fine corn meal
1 teaspoon salt
Add meal to boiling salted water by sifting it slowly through the
fingers, while stirring rapidly with the other hand. Boil for ten
minutes, and cook over hot water for two hours. Serve hot as a cereal.
Or pour into one-pound baking powder boxes to cool; slice, dip in flour,
and sauté in butter; or dip in egg and crumbs, and fry in deep fat.
Serve either for breakfast, or as an accompaniment to roast pork, or,
with sirup, for dessert.
294.--STEAMED HOMINY
4 cups boiling water 1 cup fine hominy
1 teaspoon salt
Put salt and boiling water in top of double boiler, place in direct
contact with range, sift in hominy slowly, and boil for ten minutes,
stirring often; cover, and cook over hot water two hours.
295.--SCALLOPED MACARONI AND CHEESE
1-1/2 cups elbow macaroni 1/2 cup cheese cut fine
1 onion 1/4 teaspoon mustard
1 cup White Sauce (see No. 207) 1/3 cup Buttered Crumbs (see No. 472)
Cook macaroni and onion in boiling salted water until tender, and drain;
remove onion, add cheese and mustard to sauce and mix with macaroni;
turn into a greased baking dish, cover with crumbs, and bake in a
moderate oven until crumbs are brown.
296.--NOODLE PASTE
1 egg 1/4 teaspoon salt
1 tablespoon water Bread flour
Beat egg slightly, add water, salt, and flour enough to make a very
stiff dough; knead well for three minutes, adding flour if necessary.
Roll out as thin as possible; cut in fancy shapes with small vegetable
cutter; or roll like a jelly roll and cut thin slices from the end. Cook
in soup, or in boiling salted water. If served as a vegetable, season
with butter, salt, and pepper, or serve with White Sauce (see No. 207).
297.--NOODLE BALLS (for Soup)
Roll Noodle Paste (see No. 296) very thin, fold double, and cut with
small round vegetable cutter, or end of pastry tube; fry in deep fat
until puffed into balls. Drain on soft paper.
298.--SCOTCH OATMEAL
4 cups boiling water 1 cup oatmeal
1 teaspoon salt
Put water and salt in top of double boiler, place in direct contact with
range, sift in oatmeal slowly, and boil for five minutes, stirring
often; cover, and cook over hot water four hours, or cook on back of
range over night.
299.--POLENTA WITH CHEESE
2 cups boiling water 1 cup corn meal
2 cups milk 1 cup cheese grated, or soft cheese cut fine
1 teaspoon salt
Heat water and milk to the boiling point, add salt, and sift in corn
meal very slowly. Cook over hot water two hours, or put into a fireless
cooker for three hours. When cooked, add cheese, pour into a shallow pan
until half an inch thick. When cold, cut into two-inch squares, dip in
crumbs, then in egg, and then again in crumbs, and fry in deep fat. Or
roll in flour and sauté in butter. Mustard, cayenne, Worcestershire
sauce, etc., may be added if desired.
300.--POLENTA WITH DATES
Prepare recipe for Polenta with Cheese (see No. 299), using in place of
the cheese one and a half cups of dates, which have been washed, stoned,
and cut in pieces. Serve hot as a cereal or dessert, or in any way in
which mush is served. Cooked dried peaches, apricots, prunes, or figs
may be substituted for dates.
301.--FRENCH FRIED POLENTA
Prepare recipe for Polenta with Cheese (see No. 299); pour into a
shallow pan until two-thirds of an inch thick; cool; cut into strips
about three inches long; dip first in crumbs, then in egg, and then
again in crumbs; and fry in deep fat.
302.--SPANISH POLENTA
4 cups boiling water 1 green pepper
1 teaspoon salt 1 cup corn meal
1 onion 1 cup cheese cut fine
Add salt to boiling water; add onion and pepper chopped fine; sift in
corn meal very slowly, stirring all the time. Cook over hot water for
two hours; add cheese, and serve hot with Tomato Sauce (see No. 203).
303.--BAKED RICE AND HAM
1/2 cup rice 1/2 cup cooked ham finely chopped
2-1/2 cups stock or water 1 tablespoon onion finely chopped
2 cups milk 2 tablespoons carrot finely chopped
Wash rice, place in greased baking dish; add liquid, ham, vegetables,
and salt if necessary. Bake slowly for three hours, stirring
occasionally during the first hour. Ham stock or corned beef stock may
be used, and any cooked meat substituted for ham. Serve with boiled
spinach or dressed lettuce.
304.--BOILED RICE
Wash one cup rice, and add slowly to two quarts of boiling salted water,
allowing one tablespoon of salt; cook until tender, pour into strainer,
rinse with boiling water, and put in oven or on back of range for a few
minutes, until the grains separate. Very old rice is improved by soaking
in cold water for an hour or two before cooking. Corned beef or ham
stock may be used in place of salted water.
305.--RICE AND COCONUT LOAF
2 cups cooked rice 1/4 teaspoon paprika
1 cup stewed and strained tomatoes 1/4 teaspoon mustard
1 tablespoon grated onion 1 can grated coconut
2 teaspoons salt 2 tablespoons melted bacon fat
1 egg slightly beaten
Mix all ingredients except the bacon fat; put into a deep greased pan,
cover with bacon fat, and bake in a slow oven one hour.
306.--RISOTTO
1/2 cup rice 1 onion chopped
1 cup boiling water 1 green pepper chopped
1 teaspoon salt 1/2 can tomatoes
3 tablespoons bacon fat 1/4 teaspoon paprika
Cook rice with boiling water and salt in top of double boiler twelve
minutes, cook onion and pepper in bacon fat ten minutes, stirring often;
add tomatoes and paprika, mix with rice, and cook forty-five minutes.
307.--STEAMED SAMP
1/2 cup samp 3/4 teaspoon salt
2-1/2 cups boiling water
Wash samp, soak over night in cold water, and drain; put boiling water
and salt in top of double boiler, and place directly on the range; add
samp slowly, and boil five minutes; place over hot water and cook for
four hours.
308.--CORN MEAL AND BEEF SCRAPPLE
3-1/2 cups corned beef stock 1 cup corned beef cut in small pieces
1 cup corn meal
Cook meal in stock as directed in Corn Meal Mush (see No. 293), add
meat, and pour into a deep bread pan; when cold, either slice and serve
cold, or dip in flour and sauté in butter, or dip in crumbs, then in
egg, and then again in crumbs, and fry in deep fat. If stock is very
salt, dilute with water or milk. Any kind of stock or meat may be used
in place of corned beef.
309.--WHEAT AND SAUSAGE SCRAPPLE
3-3/4 cups boiling water 1 cup Cream of Wheat
1 teaspoon salt 1/2 pound link sausage
Stir wheat slowly into boiling salted water, cook five minutes, place
over hot water, and cook half an hour. Cook sausages in frying pan until
brown, cut into half-inch pieces, add to mush, and pour into deep pan to
cool. Serve sliced cold, sautéed, or fried.
310.--BAKED SPAGHETTI AND HAM
2 cups cooked spaghetti 1-1/2 cups White Sauce (see No. 207)
3/4 cup cooked ham finely chopped 2 tablespoons tomato ketchup
1 hard-cooked egg chopped 1/2 cup Buttered Crumbs (see No. 472)
Put half of spaghetti into a greased baking dish; mix ham and egg, and
add half of it to spaghetti; mix sauce and ketchup, and pour half of it
over ham; repeat; cover with crumbs, and bake in a hot oven about
fifteen minutes.
311.--CREOLE SPAGHETTI
2 cups spaghetti broken in 2-inch pieces 1 cup tomatoes
1 onion chopped fine 1/2 teaspoon salt
1 green pepper chopped fine 1/2 teaspoon paprika
3 tablespoons bacon fat
Cook spaghetti in boiling salted water until tender, and drain; cook
onion and pepper in bacon fat for ten minutes, stirring often; add
tomatoes and seasonings, put in top of double boiler, add spaghetti, and
cook half an hour. Macaroni may be used in place of spaghetti.
312.--ITALIAN SPAGHETTI
2 cups spaghetti broken in 2-inch pieces 1/2 bay leaf
1/2 onion 1 can condensed tomato soup
4 cloves 1/4 cup grated cheese
Cook spaghetti in boiling salted water with the onion, cloves, and bay
leaf until tender; drain, remove onion, cloves, and bay leaf; add soup
and cheese, and heat to boiling point. One-half can tomatoes seasoned,
stewed until thick, and pressed through a sieve, may be used in place of
soup. Macaroni may be used in place of spaghetti.
CHAPTER XV
CROQUETTES AND FRITTERS[9]
313.--TO CLARIFY FAT
Melt fat, add one pared and sliced raw potato, a pinch of soda, and a
tablespoon of water; heat slowly, and cook until fat stops bubbling;
strain through double cheesecloth.
314.--TO TRY OUT FAT
Cut any surplus fat into pieces, put into double boiler, cover, cook
slowly until fat is extracted, and strain through double cheesecloth.
315.--CRUMBS FOR FRIED FOOD
Dry left-over bits of bread in a slow oven, put through food chopper,
using finest cutter, and sift through a coarse sieve. Keep in covered
jars.
316.--EGG FOR DIPPING FRIED FOOD
Break egg into a soup plate or similar shallow dish, beat enough to mix
yolk and white, and add one-fourth cup of cold water or one-third cup of
milk. Coat food thoroughly to prevent soaking fat.
317.--CHEESE BALLS
1-1/2 cups cheese cut fine 1/4 teaspoon mustard
1 tablespoon flour 1/4 teaspoon paprika
1/4 teaspoon salt Whites of 2 eggs beaten stiff
Mix in order given, shape in balls about one inch in diameter, roll in
sifted crumbs, and fry in deep fat until brown. Drain on soft paper,
and serve hot. Serve with the salad course or as a savory.
318.--CHEESE CROQUETTES
3 tablespoons shortening 1/4 teaspoon paprika
1/3 cup bread flour 1/4 teaspoon mustard
1 cup hot milk Few grains cayenne
1/4 teaspoon salt 1 cup cheese cut fine
Melt shortening, add flour; add hot milk, and stir until smooth and
thick; add seasonings and cheese, and pour into a shallow dish to cool.
Shape into small pyramids, roll in sifted crumbs, dip in egg, and again
in crumbs, and fry in deep fat until brown. Serve immediately.
319.--FISH CROQUETTES
2 cups cold flaked fish Salt and cayenne
1 tablespoon lemon juice 1 cup Croquette Sauce (see No. 192)
Few drops onion juice
Use remnants of baked or boiled fish, sprinkle with lemon and onion
juice, dust lightly with salt and cayenne, and mix with sauce. When
cold, shape into small croquettes or cutlets, dip in crumbs, egg, and
again in crumbs, and fry in hot deep fat one minute.
320.--MEAT CROQUETTES
To two cups of cooked meat cut in small pieces add one teaspoon of
Worcestershire sauce and a few drops of onion juice; mix with one cup of
Croquette Sauce (see No. 192) and put on ice until cold. Shape into
small croquettes or cutlets, roll in crumbs, dip in egg, and again in
crumbs, and fry in hot deep fat. Any left-over meat may be used.
321.--POTATO AND BEAN CROQUETTES
2 cups cold baked beans 1 tablespoon Worcestershire or
1 cup mashed potato Brand's A 1 sauce
1/4 teaspoon paprika Salt if needed
Press beans through a sieve, add potato and seasonings, mix well, and
shape into small pyramids. Roll in crumbs, dip in egg, roll in crumbs
again, and fry in hot deep fat. Drain on soft paper, and serve with
Tomato Sauce (see No. 203).
322.--RICE CROQUETTES
1 egg slightly beaten 1 teaspoon Worcestershire sauce
1/4 teaspoon salt 2 tablespoons cold water
1/4 teaspoon onion juice 2 cups cooked rice
1 tablespoon tomato ketchup
Mix in order given; shape into small pyramids, dip in crumbs, egg, and
again in crumbs, and fry in hot deep fat.
323.--RICE AND RAISIN CROQUETTES
1/2 cup rice 1 cup hot milk
1 cup boiling water 1 tablespoon butter
1 teaspoon salt 2 tablespoons sultana raisins
Wash rice, stir into boiling salted water, and boil five minutes, add
milk, butter, and raisins, and cook over hot water about twenty-five
minutes, or until rice is tender. Shape into small pyramids, dip in egg
and crumbs, and fry in hot deep fat. Serve with Currant Jelly Sauce (see
No. 608) or Lemon Sauce (see No. 613).
324.--SALMON AND POTATO CROQUETTES
Rinse a can of salmon with boiling water, and separate into flakes; mix
with two cups of hot, well-seasoned mashed potatoes, and a tablespoon
of finely chopped mixed pickles. Shape into small croquettes, dip in
crumbs, egg, and then in crumbs again, and fry in hot deep fat one
minute.
325.--SLICED APPLE FRITTERS
1 cup flour 1 egg well beaten
1/4 teaspoon salt 1/2 cup cold water
1 tablespoon sugar 3 tart apples
Mix and sift flour, salt, and sugar; add egg and water, and beat well;
pare, core, and cut apples into half-inch slices; dip in batter until
well coated, and fry in hot deep fat; drain on soft paper, and dust with
powdered sugar. Serve with roast pork or sausage, or serve with a liquid
sauce as an entrée or a dessert.
326.--BANANA FRITTERS
1 cup flour 1 egg well beaten
1-1/2 teaspoons baking powder 1/4 cup cold water
1/4 teaspoon salt 2 bananas
1 tablespoon powdered sugar
Mix and sift dry ingredients, add egg and water, and beat well; press
bananas through a sieve, add to batter, and drop from a tablespoon into
hot deep fat; drain on soft paper, dust with powdered sugar, and serve
with Currant Jelly Sauce (see No. 608), or Lemon Sauce (see No. 613),
either as an entrée or as a dessert.
327.--CORN FRITTERS
1 can corn 1 teaspoon salt
1/2 cup dried and sifted crumbs 1 teaspoon baking powder
1 egg well beaten 1 tablespoon flour
1/2 cup milk
Chop the corn, and add other ingredients in order given. Drop from a
tablespoon into hot deep fat and fry until brown. Or sauté in a hot
greased frying pan.
328.--CRANBERRY FRITTERS
1 egg well beaten 1 cup flour
1/4 teaspoon salt 1-1/2 teaspoons baking powder
2 tablespoons sugar 1/2 cup chopped cranberries
1/4 cup water
Mix in order given; drop from a tablespoon into hot deep fat, cook about
three minutes, drain on soft paper, and dredge with powdered sugar.
329.--RICE AND CURRANT FRITTERS
1 cup flour 1 egg well beaten
1-1/2 teaspoons baking powder 1/3 cup cold water
1/3 teaspoon salt 1 cup cooked rice
2 tablespoons sugar 2 tablespoons washed currants
1/4 teaspoon nutmeg
Mix and sift dry ingredients; add egg and water, and beat well; add rice
and currants, and drop from a tablespoon into hot deep fat; drain on
soft paper, and serve with Currant Jelly Sauce (see No. 608), Orange
Marmalade Sauce (see No. 616), or Lemon Sauce (see No. 613).
330.--SALMON FRITTERS
1-1/3 cups flour 2/3 cup water
1/4 teaspoon salt 1/4 teaspoon paprika
2 teaspoons baking powder 1/4 teaspoon onion juice
1 egg well beaten 1/2 can salmon chopped fine
Sift flour, salt, and baking powder; add egg, water, and seasonings, and
beat well; add salmon, and drop from a tablespoon into hot deep fat;
cook until brown, drain on soft paper, and serve with Sauce Tartare (see
No. 202) or Tomato Sauce (see No. 203).
331.--DOUGHNUTS
2 cups flour 1/2 cup sugar
2-1/2 teaspoons baking powder 1 egg well beaten
3/4 teaspoon salt 1/2 cup milk
1/2 teaspoon nutmeg 1 tablespoon melted shortening
Mix and sift dry ingredients; add egg, milk, and shortening, and mix
well; chill, and roll out on a floured board until half an inch thick;
cut, and fry in hot deep fat. A little more flour may be necessary, but
the dough should be as soft as can be handled easily.
332.--SMALL TEA DOUGHNUTS
Follow recipe for Doughnuts (see No. 331), roll mixture very thin, cut
with a two-inch doughnut cutter, fry, and dust with powdered sugar. Or
fry the cut-out centers of large doughnuts, and roll in powdered sugar.
333.--FRIED JAM CAKES
Roll doughnut mixture very thin, and cut with a three-inch cookie
cutter; put a teaspoon of jam on one half, moisten the edges with water,
fold double, press edges firmly together, and fry in hot deep fat. Dust
with powdered sugar.
FOOTNOTES:
[9] See Temperatures for Frying (page 242).
CHAPTER XVI
SALADS AND SALAD DRESSINGS
334.--COOKED SALAD DRESSING
1-1/2 cups hot milk 2 tablespoons sugar
2 beaten eggs 2 teaspoons mustard
1 tablespoon salt Dash of cayenne
3 tablespoons flour 1/2 cup hot vinegar
Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar
slowly, and cook over hot water for ten minutes, stirring constantly at
first. Cool, put into a preserve jar, cover, and keep in a cool place.
Whipped cream may be added, if desired, before using. Allow one cup for
the whole recipe. Two tablespoons of melted butter or salad oil may be
added, but recipe is very good without either.
335.--COOKED SALAD DRESSING (Evaporated Milk)
1/2 teaspoon salt 1 beaten egg
1 teaspoon mustard 1 tablespoon melted butter
1-1/2 teaspoons sugar 1/3 cup evaporated milk
1-1/2 teaspoons flour 2/3 cup hot water
Few grains cayenne 1/4 cup vinegar
Mix in order given, and cook over hot water for ten minutes, stirring
constantly at first.
336.--CURRANT JELLY DRESSING
1/4 cup currant or any other tart jelly Juice of 1/2 lemon
2 tablespoons candied ginger chopped Dash of cayenne
4 tablespoons oil
Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and
cayenne.
337.--DEVILLED HAM DRESSING
1 egg 1/4 teaspoon salt
1 small can devilled ham 1/8 teaspoon pepper
1/2 cup vinegar 1/4 teaspoon mustard
1/4 cup water 1/4 teaspoon cornstarch
Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and
cornstarch; add to ham mixture; and cook over hot water ten minutes.
338.--FRENCH DRESSING
2/3 cup oil 1/2 teaspoon pepper
1/3 cup vinegar 1/4 teaspoon mustard
1-1/4 teaspoons salt 1 teaspoon powdered sugar
Put the ingredients in a pint preserve jar; fasten the cover, chill, and
shake well before using. Keep in the ice-box and use as needed. For use
with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire
sauce, tomato ketchup, or similar condiments may be added in small
amounts to vary the flavor.
339.--MAYONNAISE DRESSING
Yolk of 1 egg 1/2 teaspoon paprika
1 teaspoon salt 1 cup salad oil
1/2 teaspoon powdered sugar 2 tablespoons vinegar
1 teaspoon mustard 1 tablespoon lemon juice
Beat the egg yolk; add the seasonings; add oil, a few drops at a time,
until mixture thickens; mix vinegar and lemon juice, and add in small
quantities, alternating with the oil; as the oil thickens the dressing,
dilute with the acid, leaving the finished dressing thick. It is
important to have ingredients and utensils cold.
340.--POTATO MAYONNAISE
1/2 cup mashed potatoes 1/2 teaspoon Worcestershire sauce
2 tablespoons oil 1/4 teaspoon salt
3 tablespoons vinegar 1/4 teaspoon mustard
1 teaspoon horseradish 1/4 teaspoon sugar
Mix in order given and serve with vegetable salad or cold meat.
341.--RUSSIAN DRESSING
To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili
sauce. Cooked salad dressing may be used in place of mayonnaise.
342.--SOUR CREAM DRESSING
1/2 cup sour cream 1 teaspoon powdered sugar
1/4 teaspoon salt 3 tablespoons chili sauce
Beat cream until stiff; add salt, sugar, and chili sauce.
343.--QUICK MAYONNAISE
3 tablespoons butter 1/2 teaspoon sugar
1/2 teaspoon salt 3 tablespoons oil
1/2 teaspoon mustard 1 tablespoon vinegar
1/4 teaspoon paprika 1 egg
Cream butter, add seasonings, and when well mixed add oil all at once;
mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold
in the stiffly beaten white of egg. Do not chill.
344.--UNCOOKED SALAD DRESSING (Condensed Milk)
2 eggs beaten 1-1/2 teaspoons salt
1 can condensed milk 1-1/2 teaspoons mustard
1/4 cup melted butter Dash of cayenne
1 cup vinegar
Mix, and beat with egg beater until thickened.
345.--CHICKEN SALAD
2 cups cold cooked chicken Lettuce
2 cups celery cut fine 1 hard-cooked egg
Salad dressing
Cut remnants of chicken in small pieces and mix with celery and salad
dressing; arrange on lettuce leaves and garnish with dressing and egg
thinly sliced. Cabbage and a little celery salt may be used in place of
celery.
346.--CORONADO SALAD
1 can tuna fish Cooked Dressing (see No. 334)
2 cups shredded cabbage 2 tablespoons tomato ketchup
1 green pepper cooked and shredded
Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds,
cook in boiling water ten minutes, and shred in inch lengths; mix,
arrange on lettuce, and dress with boiled dressing, to which the ketchup
has been added. Garnish with parsley or pimiento.
347.--MEAT AND POTATO SALAD
1-1/2 cups cooked meat cut fine 1/2 teaspoon salt
1-1/2 cups cooked potato cut fine 2 tablespoons finely chopped pickle
1/2 cup celery cut fine Salad dressing
Mix in order given, cover with dressing, and garnish with sliced pickles
and celery tops. White cabbage may be used in place of celery.
348.--SALMON SALAD
1 can salmon 2 finely chopped pickles
1 cup cooked potato cubes Cooked Dressing (see No. 334)
1 cup shredded lettuce Lettuce
Rinse salmon with boiling water, and separate into flakes; mix with
potato, lettuce, and pickles, arrange on lettuce, and cover with
dressing. Garnish with sliced hard-cooked egg and parsley.
349.--SHRIMP SALAD
1 pint cooked shrimps 3/4 cup salad dressing
1 cup chopped white cabbage 1 head lettuce
2 tablespoons capers
Clean shrimps and break in pieces, reserving a few of the largest; mix
with cabbage, capers, and dressing, and serve in lettuce nests. Garnish
with whole shrimps. Canned shrimps may be used.
350.--TUNA FISH SALAD
1 can tuna fish Salad dressing
2 cups cooked potato cubes Lettuce
1/2 cup cooked beet
Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut
into inch shreds; arrange on lettuce or any crisp salad green; and dress
with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).
351.--BAKED BEAN SALAD
2 cups cold baked beans 1 cup Cooked Dressing (see No. 334)
1 cup cooked potato cubes 2 tablespoons tomato ketchup
1/2 cup chopped cooked beet 2 tablespoons chopped pickle
Mix beans, potato, and beets; add ketchup and pickle to dressing, mix
with vegetables, and serve on lettuce or any crisp salad green. Garnish
with radishes.
352.--BERMUDA ONION SALAD
6 Bermuda onions 1/2 bay leaf
2 quarts boiling water Small piece lemon peel
1 dozen pepper corns Lettuce
4 cloves French Dressing (see No. 338)
1/2 teaspoon salt
Peel and quarter onions, and cook in boiling water with seasonings until
tender; drain, cool, arrange on lettuce, and cover with dressing.
Garnish with red radishes.
353.--CABBAGE AND BEET SALAD
3 cups shredded cabbage 2 tablespoons vinegar
3 beets finely chopped 1/4 teaspoon white mustard seed
1/4 teaspoon salt Cooked Dressing (see No. 334)
Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small
white cabbage leaves, and dress with cooked dressing. Garnish with
parsley.
354.--CABBAGE AND CRANBERRY SALAD
3 cups finely shredded white cabbage 1/2 cup chopped cranberries
1/2 cup finely shredded celery
Mix with Cooked Dressing (see No. 334), and garnish with celery tops and
whole cranberries.
355.--CELERY ROOT SALAD
2 cups Creamed Celery Root (see No. 253) 1 cup shredded white cabbage
1 cup chopped apple
Mix, and serve on lettuce with Cooked Dressing (see No. 334) or
Mayonnaise Dressing (see No. 339).
356.--DUTCH POTATO SALAD
6 boiled potatoes 1/4 teaspoon celery seed
1/2 onion finely chopped 1/4 teaspoon white mustard seed
1 teaspoon salt 1/4 cup bacon fat
1/4 teaspoon pepper 1/2 cup hot vinegar
Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and
mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let
stand until cold, and serve on any crisp salad green. Garnish with
pickled beet.
357.--LEEK SALAD
Cut leeks in half-inch slices and cook in boiling salted water until
tender; drain, chill, and serve on lettuce with French Dressing (see No.
338); sprinkle with chopped parsley and paprika.
358.--PEPPER AND CABBAGE SALAD
1/2 small white cabbage 1 red pepper
1 green pepper Salad dressing
Shred cabbage into fine inch shreds; remove seeds and veins from
peppers, and cut into fine shreds. Mix with dressing and arrange on
small inner cabbage leaves. Garnish with parsley and strips of red
pepper.
359.--POTATO SALAD
6 potatoes 1/2 teaspoon salt
1 onion 1/2 teaspoon paprika
1/2 teaspoon celery seed Salad dressing
1/4 teaspoon mustard seed
Pare potatoes, cut in halves, and cook in boiling salted water with the
onion until tender; cool, cut in half-inch cubes, add seasonings, and
mix with dressing. Cover with dressing, and garnish with parsley, red
beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is
excellent with potato salad.
360.--SWEET POTATO SALAD
3 cups of cooked sweet potato cubes 4 tablespoons oil
1 cup white cabbage or celery 1 tablespoon Worcestershire sauce
finely chopped 1/2 teaspoon salt
2 tablespoons vinegar
Mix and serve on heart cabbage leaves, and garnish with parsley and
pickles.
361.--SAMOSET SALAD
Arrange lettuce in salad bowl, cover with slices of pickled beets, and
sprinkle thickly with cottage cheese. Cover with dressing made of three
tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and
one-eighth teaspoon pepper.
362.--SPANISH SALAD
1 head of lettuce 3 tomatoes quartered
2 cups of half-inch cubes of bread French Dressing (see No. 338)
1 Spanish onion chopped fine 2 sliced pickles
1 cucumber sliced
Shred the coarser leaves of the lettuce, and arrange in salad bowl on
heart leaves; cover with bread cubes, sprinkle with onion, add cucumber
and tomatoes, and pour French dressing over all. Garnish with pickles.
363.--SPANISH ONION AND TOMATO SALAD
1 head lettuce 1 green pepper
4 mild onions French Dressing (see No. 338)
2 ripe tomatoes
Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in
very thin slices, and put on lettuce; peel and slice tomatoes, and place
on onions; cut pepper in thin slices, remove seeds and veins, and place
on tomatoes; cover with French dressing, and serve very cold with brown
bread sandwiches.
364.--TOMATO JELLY SALAD
1 can tomatoes 1/8 teaspoon soda
1/2 onion Dash of cayenne
4 cloves 1/2 bay leaf
1 teaspoon salt 1/2 box gelatine
1 teaspoon sugar 1/2 cup cold water
Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold
water for a few minutes; add to tomato, and stir until dissolved; press
through a sieve, and fill individual molds, which have been garnished
with a slice of hard-cooked egg. Serve on lettuce with any dressing
preferred. A small amount of clear jelly may be made by allowing mixture
to drip through a jelly bag. Put into very small molds, and use as a
garnish for cold meat or salads. The pulp left in the bag will make
excellent soup.
365.--VEGETABLE SALAD (Cooked)
1-1/2 cups potatoes French Dressing (see No. 338)
1 cup beets 1/4 teaspoon onion juice
3/4 cup white turnip 1 bouillon cube
1/2 cup peas
Cut potatoes, beets, and turnips into half-inch cubes, and mix with
peas; dissolve bouillon cube in one tablespoon of boiling water, and
add with onion juice to dressing. Arrange vegetables on any crisp salad
green, and pour dressing over them.
366.--APPLE AND MINT SALAD
2 cups finely cut apple 4 tablespoons oil
2 tablespoons chopped mint Few grains cayenne
2 tablespoons lemon juice 1 head lettuce
Few gratings lemon rind
Mix the mint, lemon juice, and rind, cover, and let stand for half an
hour; add oil and cayenne, and pour over apple. Serve on lettuce and
garnish with sprigs of mint.
367.--BANANA AND APPLE SALAD
Peel and slice three bananas; pare, core, and slice four apples; arrange
on lettuce, and cover with Currant Jelly Dressing (see No. 336).
368.--BANANA AND PEANUT SALAD
Peel and scrape bananas, cut crosswise into three pieces, roll in finely
chopped peanuts, and serve on lettuce with French Dressing (see No.
338).
369.--BELLEVUE SALAD
1 cup cottage cheese 1/4 cup French Dressing (see No. 338)
1/2 cup peanut butter 1 large red apple
1/2 teaspoon salt Lettuce leaves
Mix cheese, butter, salt, and dressing until well blended; core apples,
cut in one-third-inch slices, and cover each slice with cheese mixture
forced through a rose tube; arrange on lettuce, and serve with French
dressing.
370.--CREAM CHEESE SALAD
Force cream cheese through potato ricer, arrange lightly on lettuce
leaves, and dress with a French Dressing (see No. 338), to which two
tablespoons of chili sauce have been added.
371.--FROZEN CREAM CHEESE
Mash a cream cheese, season with paprika and salt, moisten with cream,
and beat until smooth; pack into individual paper cases, put into a
tightly covered tin, and pack in equal parts of salt and ice for three
hours. Serve on lettuce with French Dressing (see No. 338), and garnish
with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666).
372.--JELLIED WALDORF SALAD
1/2 package gelatine 1 cup celery shredded
1/2 cup cold water 1/2 cup nut meats chopped
1 cup boiling water Lettuce
1/4 cup sugar 6 pimolas sliced
1/4 cup lemon juice Mayonnaise
2 cups apple chopped
Soak gelatine in cold water five minutes, add boiling water, sugar, and
lemon juice; chill until it begins to stiffen; add apples, celery, and
nuts; turn into individual molds, and chill. Serve on lettuce, and
garnish with pimolas and mayonnaise.
373.--ORANGE AND CRESS SALAD
1 bunch water cress 4 seedless oranges
1 head romaine French Dressing (see No. 338)
Pick over, wash, and dry cress; wash and dry romaine, and arrange in
salad bowl; peel and cut oranges in thin slices, and arrange over
romaine; put cress around edge of bowl, and cover all with French
dressing made with lemon juice instead of vinegar.
374.--PEAR SALAD
5 pears 1 teaspoon Jamaica ginger
Lettuce 1 teaspoon powdered sugar
4 tablespoons oil 1/2 teaspoon paprika
2 tablespoons lemon juice
Pare, quarter, and core fruit; wash and dry lettuce; shred finely the
outer leaves, and arrange on the heart leaves; cut quarters of pears
lengthwise, place on lettuce, and cover with dressing made of oil, lemon
juice, and seasonings. The pears should not be too ripe.
375.--PINEAPPLE, CHEESE, AND DATE SALAD
For each person allow two lettuce leaves, one slice of pineapple, and
three dates stuffed with cream cheese. Cut the pineapple in cubes and
place on the lettuce; cut dates in halves lengthwise, remove stones,
stuff with cream cheese, and arrange on pineapple; sprinkle cheese with
paprika, and dress all with French Dressing (see No. 338).
376.--PINEAPPLE AND COTTAGE CHEESE SALAD
Arrange slices of pineapple on crisp lettuce; in the center of each
slice place a cottage cheese ball rolled in chopped nut meats; dress
with French Dressing (see No. 338).
CHAPTER XVII
YEAST BREADS, MUFFINS, AND ROLLS
377.--WHITE BREAD
1 cup scalded milk 2-1/2 teaspoons salt
1 cup boiling water 1/2 yeast cake
1 tablespoon sugar 1/4 cup lukewarm water
2 tablespoons shortening 6 to 7 cups flour
Put liquid, sugar, shortening, and salt in the mixing bowl; when
lukewarm add the yeast cake (which has been dissolved in lukewarm
water); add flour and knead well. The exact amount of flour will depend
upon the quality; but enough should be used to make a smooth, soft dough
which after kneading is not sticky. Cover, and let rise in a warm room
until double in bulk; cut down, knead well, and shape into loaves;
cover, let rise until double in bulk, and bake in a hot oven about fifty
minutes. To hurry the rising of the bread increase the quantity of
yeast. Bread mixed with two yeast cakes may be made and baked in about
three hours.
378.--BRAN BREAD (Yeast)
1/2 cup boiling water 1/2 yeast cake
1/2 cup scalded milk 1/4 cup lukewarm water
2 tablespoons shortening 1 cup entire wheat flour
2 tablespoons molasses 1 cup white flour
1-1/2 teaspoons salt 2 cups bran
Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast
cake dissolved in lukewarm water, add flour sifted, and bran, and mix
with liquid to a soft dough; let rise until light, cut down, and knead
into small loaves, using more bran if necessary to prevent sticking; let
rise until nearly double, and bake in hot oven about fifty minutes.
379.--ENTIRE WHEAT BREAD
Follow recipe for White Bread (see No. 377), using four cups of entire
wheat flour and two or more cups of white flour. Molasses may be used in
place of sugar.
380.--DATE BREAD (Not Kneaded)
1 cup scalded milk 1/2 yeast cake
1 cup boiling water 1/4 cup lukewarm water
4 cup molasses 4 cups entire wheat flour
2 tablespoons shortening 1-1/4 cups white flour
2 teaspoons salt 1 cup dates cut in pieces
Mix milk, water, molasses, shortening, and salt; when lukewarm, add
yeast, dissolved in lukewarm water, and flour; mix, and beat well; let
rise until double in bulk; add dates, beat well, turn into two greased
bread pans, let rise until light, and bake one hour. The oven should be
hot for the first fifteen minutes, and then the heat should be reduced.
381.--FRIED BREAD
Cut raised bread dough into pieces the size of a small egg, flatten with
the rolling pin, cover, let rise until light, and fry in deep fat about
three minutes.
382.--GRAHAM AND CORN BREAD
1 cup corn meal 1/4 cup molasses
1 cup boiling water 1/2 yeast cake
1 cup scalded milk 1/4 cup lukewarm water
2 tablespoons shortening 4 cups Graham flour
2-1/2 teaspoons salt
Pour boiling water over corn meal; mix well, add milk and shortening;
when lukewarm add salt, molasses, and yeast dissolved in lukewarm water;
add flour, beat well, and let rise until double in bulk; beat again,
pour into two greased bread pans, let rise until light, and bake about
fifty minutes. The oven should be hot for the first fifteen minutes, and
then the heat reduced.
383.--IRISH BREAD
1 quart bread dough 1/4 cup sugar
1/3 cup shortening 1 cup raisins seeded and chopped
Knead shortening, sugar, and raisins into dough; shape into two round
loaves, let rise, brush with milk, and bake in hot oven about forty
minutes.
384.--OATMEAL BREAD
1 cup rolled oats 1/2 yeast cake
1/2 cup corn meal 1/4 cup lukewarm water
1-1/2 teaspoons salt 1/2 cup molasses
1 tablespoon shortening 4 cups flour
2 cups boiling water
Mix oats, corn meal, salt, and shortening; add boiling water, and let
stand one hour; add yeast dissolved in lukewarm water, molasses, and
flour. Mix well, cover, and let rise until double in bulk; beat well,
turn into two greased pans, let rise, and bake in a hot oven about
fifty minutes.
385.--RYE BREAD
1 cup scalded milk 1/2 yeast cake
1 cup boiling water 1/4 cup lukewarm water
2 tablespoons shortening 3 cups rye flour
3 tablespoons molasses 3 to 4 cups white flour
2 teaspoons salt
Mix; let rise and bake the same as White Bread (see No. 377).
386.--SHREDDED WHEAT BREAD
2 shredded wheat biscuit 1 tablespoon shortening
1 cup hot milk 1/2 yeast cake
1 cup hot water 1/4 cup lukewarm water
1/2 cup molasses 6 cups entire wheat flour
1 tablespoon salt
Crumble the biscuit; add milk, water, molasses, salt, and shortening;
when lukewarm add yeast cake dissolved in lukewarm water, and sifted
flour; knead well, cover and let rise until double in bulk; cut down,
shape into loaves or biscuit, put into greased pans, let rise until
light, and bake in a hot oven about fifty minutes for loaves, and
twenty-five minutes for biscuit. This makes one loaf and one pan of
biscuit. A little more or less flour may be needed.
387.--BUNS
1 cup scalded milk 1/2 yeast cake
1/3 cup shortening 1/4 cup lukewarm water
1/4 cup sugar 1/2 cup currants
1 teaspoon salt 3-1/2 cups flour
Mix milk, shortening, sugar, and salt; when lukewarm, add yeast
dissolved in lukewarm water; add currants, and flour enough to knead (a
little more or less than the three and one-half cups may be required);
let rise until double in bulk; knead, and shape into small round buns;
place in a greased baking pan two inches apart, and let rise until
light; brush with milk, dust with powdered sugar, and bake in a hot oven
about twenty minutes.
388.--CRESCENTS
Use Parker House Roll mixture (see No. 389) or any bread dough into
which more shortening has been kneaded; roll out half an inch thick, cut
into four-inch squares, and cut squares in halves diagonally; brush with
melted shortening, and roll firmly, beginning with the diagonal edge.
Curve into crescent shape, place on greased baking sheet, let rise until
light, and bake in a hot oven about fifteen minutes.
389.--PARKER HOUSE ROLLS
2 cups milk 1 yeast cake
1/3 cup shortening 1/4 cup lukewarm water
1 teaspoon salt 6 to 7 cups flour
2 tablespoons sugar
Scald milk; add shortening, salt, and sugar; when cool add yeast
dissolved in water; stir in two cups of flour, cover, and let rise until
double in bulk; add enough flour to form a soft dough; knead well, and
let rise again; cut down with a knife; roll out on lightly floured bread
board until about half an inch thick; cut with small round cutter, brush
with butter, and fold double; put on baking sheet, cover, and let rise
until light, brush with milk, and bake in hot oven about twelve
minutes.
390.--SHAMROCK ROLLS
To one quart of bread dough add one-fourth cup of melted shortening and
two tablespoons of sugar. Knead well, and shape into small balls about
the size of a pecan nut; grease muffin tins, put three balls in each,
let rise until light, and bake in a hot oven about fifteen minutes.
391.--SWEDISH COFFEE ROLLS
1 cup scalded milk 1/2 yeast cake
1/3 cup shortening 1/4 cup lukewarm water
1 teaspoon salt 3-1/2 cups flour
1/4 cup sugar 1 teaspoon cinnamon
1 egg well beaten 2 tablespoons sugar
Scald milk, add shortening, salt, and sugar; when lukewarm add egg,
yeast dissolved in water, and flour, of which a little more or less may
be required; knead well, cover, and let rise until double in bulk; knead
again; roll on a floured board until about one-fourth of an inch thick,
brush with melted shortening, and sprinkle with cinnamon mixed with
sugar; fold dough into three layers, cut in strips three-quarters of an
inch thick; twist each strip, and shape like a figure eight, pressing
the ends firmly in place; put on a greased baking sheet, let rise until
light, and bake in a hot oven twenty minutes. Spread with a thin coating
of plain icing.
392.--RAISED MUFFINS
1/2 cup boiling water 1 egg
1/2 cup scalded milk 1/4 yeast cake
1 teaspoon salt 1/4 cup lukewarm water
2 tablespoons sugar 2-1/2 cups flour
2 tablespoons shortening
Pour water and milk over salt, sugar, and shortening; when cool add
beaten egg, yeast dissolved in water, and flour; beat well and let rise
over night; beat again; fill greased muffin pans two-thirds full, let
rise, and bake in a hot oven thirty minutes. Or place greased muffin
rings on a hot greased griddle, fill two-thirds full, and cook on top of
range about twenty minutes, turning when half cooked.
393.--RAISED CORN MUFFINS
1 cup scalded milk 1/4 yeast cake
4 tablespoons shortening 1/4 cup lukewarm water
4 tablespoons sugar 1 cup corn meal
1 teaspoon salt 1-1/2 cups flour
Add shortening, sugar, and salt to milk; when lukewarm add yeast
dissolved in water, corn meal, and flour; beat well, let rise over
night; beat well, half fill greased muffin rings, let rise until nearly
double, and bake in hot oven half an hour.
394.--RAISED DATE MUFFINS
Follow recipe for Date Bread (see No. 380); half fill greased muffin
tins, let rise until light, and bake in a hot oven twenty-five minutes.
Figs cut in small pieces may be used instead of dates.
395.--RAISED OATMEAL MUFFINS (Uncooked Oats)
1 cup rolled oats 1 egg
1 cup scalded milk 1/4 yeast cake
2 tablespoons shortening 1/4 cup lukewarm water
1 teaspoon salt 2-1/2 cups flour
1/4 cup molasses
Pour hot milk over oats, add shortening; when lukewarm add salt,
molasses, egg well beaten, and yeast cake dissolved in lukewarm water;
beat well, and add flour; beat well, and let rise over night; beat
again, and half fill greased muffin pans; let rise until nearly double,
and bake in a hot oven half an hour.
396.--RAISED ROULETTES
Roll out to one-half inch thickness any roll or soft raised bread
mixture; brush with melted butter, and spread with cinnamon and sugar,
fruit, or any of the fillings used for Baking Powder Roulettes (see No.
447). Roll like a jelly roll until dough is about two and one-half
inches in diameter, cut in half-inch slices with a sharp knife, place on
greased sheet two inches apart, let rise until light, and bake in a hot
oven twenty minutes.
CHAPTER XVIII
BAKING POWDER BREADS, MUFFINS, AND BISCUIT[10]
397.--BAKING POWDER
1 pound 2 ounces _pure_ cream of tartar 1/4 pound cornstarch
1/2 pound cooking soda
Mix and sift thoroughly four times, and store in closely covered jars.
398.--BARLEY BREAD
2 cups barley meal 1 teaspoon salt
1 cup Graham flour 6 teaspoons baking powder
1 cup white flour 2 cups milk
2 tablespoons sugar
Sift dry ingredients together, and mix well with milk; turn into a
greased bread tin, let stand fifteen minutes, and bake in a moderate
oven fifty minutes. Raisins, dates, figs, or nuts may be added.
399.--BRAN BREAD
2 cups bran 5 teaspoons baking powder
2 cups entire wheat flour 1/2 cup molasses
1 teaspoon salt 3/4 cup water
1/2 teaspoon soda 3/4 cup milk
Sift flour, salt, soda, and baking powder, and add to bran; add molasses
and liquid, and beat well; turn into a greased bread pan; let stand
fifteen minutes, and bake in a moderate oven one hour.
400.--DATE BREAD
1 cup corn meal 1/4 cup molasses
1 cup entire wheat flour 1 cup dates stoned and cut in pieces
1 cup white flour 1/2 cup nut meats chopped
1-1/2 teaspoons salt 1 egg well beaten
1/4 teaspoon soda 1-1/4 cups milk
5 teaspoons baking powder
Mix and sift dry ingredients; add other ingredients in order given; mix
well, turn into a greased bread pan, cover with a cloth, let stand
fifteen minutes; bake in a moderate oven fifty minutes.
401.--DARK NUT BREAD
1/4 cup sugar 1 cup bread flour
3/4 cup hot water 5 teaspoons baking powder
1/2 cup molasses 1-1/2 teaspoons salt
3/4 cup milk 1/2 teaspoon soda
2 cups entire wheat flour 3/4 cup nut meats finely chopped
Mix in order given, sifting dry materials together before adding. Turn
into a greased bread pan, let stand fifteen minutes, and bake in a
moderate oven one hour.
402.--QUICK RAISIN BREAD
2-1/2 cups entire wheat flour 1/4 cup sugar
1/2 cup fine corn meal 1 beaten egg
6 teaspoons baking powder 1-1/4 cups milk
1 teaspoon salt 1 cup seeded raisins cut in halves
Mix and sift dry ingredients; add egg, milk, and raisins, and mix well;
put into a greased bread pan, cover, and let stand fifteen minutes;
bake in a moderate oven about fifty minutes. One cup of finely chopped
nuts may be added.
403.--BREAD CRUMB BROWN BREAD
1-1/2 cups dried sifted crumbs 1/2 cup corn meal
1 cup boiling water 1 cup Graham flour
1/2 cup molasses 3/4 teaspoon salt
1 cup milk 1-1/2 teaspoons soda
Put crumbs in mixing dish, add boiling water, and let stand ten minutes;
add molasses, milk, and the dry ingredients sifted together. Steam the
same as Steamed Indian Date Bread (see No. 404).
404.--STEAMED INDIAN DATE BREAD
1-1/2 cups corn meal 2/3 cup molasses
1 cup rye meal 1 cup water
1/2 cup flour 1 cup milk
1-1/2 teaspoons soda 1 cup dates
1 teaspoon salt
Mix and sift dry ingredients, add molasses, liquid, and dates which have
been stoned and cut in pieces. Pour into greased one-pound baking powder
boxes, and steam steadily for one and three-quarters hours. Or pour into
a large greased mold and steam for three hours.
405.--CORN BREAD (without Eggs)
3/4 cup corn meal 1/2 teaspoon salt
3/4 cup flour 3/4 teaspoon soda
2 tablespoons sugar 1-1/2 cups buttermilk or sour milk
Mix and sift dry ingredients, add buttermilk gradually, and beat well;
pour into well-greased shallow pan, and bake in hot oven twenty
minutes.
406.--COUNTRY CORN BREAD
3/4 cup corn meal 1/3 teaspoon salt
3/4 cup flour 1 beaten egg
3 teaspoons baking powder 3/4 cup milk and water mixed
1 tablespoon sugar 2 tablespoons melted bacon fat
Mix in order given, beat well, and bake in a well-greased shallow pan in
a hot oven about twenty minutes. Half of the egg will make a very good
corn bread. Left-over pieces may be split, lightly buttered, and browned
in the oven.
407.--CORN MUFFINS
1 cup corn meal 2 tablespoons sugar
1 cup flour 1 beaten egg
4 teaspoons baking powder 1 cup milk and water mixed
1/2 teaspoon salt 4 tablespoons melted shortening
Mix in order given, beat well, and bake in greased gem pans in hot oven
twenty minutes.
408.--CORN AND RICE MUFFINS
1 cup cooked rice 1 tablespoon sugar
2/3 cup hot milk 1 egg
1/2 cup corn meal 1/2 cup flour
2 tablespoons bacon fat 3 teaspoons baking powder
1/2 teaspoon salt
Pour hot milk over rice, and work with a fork to separate grains; add
corn meal, bacon fat, salt, and sugar; when cool add egg well beaten,
flour, and baking powder; beat well; bake in well-greased muffin pans in
hot oven twenty minutes.
409.--CUSTARD CORN CAKE
1/2 cup corn meal 1 cup sour milk
1/2 cup flour 1 egg
2 tablespoons sugar 2 tablespoons melted shortening
1/2 teaspoon salt 1/2 cup sweet milk
1/2 teaspoon soda
Mix and sift dry ingredients; add sour milk and egg well beaten, and
beat thoroughly; melt shortening in an earthen baking dish, pour in
batter, pour the sweet milk over it, and bake in a hot oven twenty-five
minutes. Cut in wedge-shaped pieces for serving.
410.--MOLASSES CORN BREAD
1 cup corn meal 1 egg
1 cup flour 1/4 cup molasses
4 teaspoons baking powder 1 cup water
1/2 teaspoon salt 2 tablespoons melted bacon fat
Mix and sift dry ingredients; add egg well beaten, molasses, water, and
bacon fat; beat well, pour into a well-greased shallow pan, and bake
about twenty minutes in a hot oven.
411.--RHODE ISLAND CORN CAKE
1 cup white corn meal 2 tablespoons sugar
1 cup flour 1 egg
4 teaspoons baking powder 1/4 cup melted shortening
1/2 teaspoon salt 1 cup milk
Mix and sift dry ingredients; add egg yolk well beaten, shortening, and
milk; beat well; fold in the stiffly beaten white of egg, and bake in a
greased, shallow pan in hot oven about twenty minutes.
412.--BLUEBERRY MUFFINS
Follow recipe for Cambridge Muffins (see No. 414); add one cup of
blueberries just before putting into the pans. If canned blueberries are
used, drain, and dredge with flour before adding to batter.
413.--BRAN MUFFINS
2 cups bran 1/2 cup molasses
1 cup flour 1-3/4 cups milk
1/2 teaspoon salt 1 tablespoon melted shortening
1 teaspoon soda
Mix in order given; beat well, and bake in moderate oven about
twenty-five minutes. These muffins are moist, keep well, and may be
reheated successfully in a covered pan, either over steam or in the
oven.
414.--CAMBRIDGE MUFFINS
1/4 cup shortening 2 cups flour
1/4 cup sugar 4 teaspoons baking powder
1 egg 1/4 teaspoon salt
3/4 cup milk
Cream the shortening; add the sugar and egg well beaten; beat well, add
the milk, flour, baking powder, and salt, which have been sifted
together; beat again, and bake in hot greased muffin pans twenty minutes
in a moderate oven.
415.--CHEESE MUFFINS
Use recipe for Plain Muffins (see No. 419) or any muffin recipe,
omitting the sugar; cut cheese in half-inch cubes, and place three or
four pieces on top of each muffin before baking.
416.--CRANBERRY MUFFINS
Follow recipe for Cambridge Muffins (see No. 414), and add one cup of
cranberries coarsely chopped.
417.--CRUMB MUFFINS
1 cup dried and sifted bread crumbs 1 egg
1 tablespoon shortening 1/2 cup milk
1 tablespoon sugar 3/4 cup flour
1/2 teaspoon salt 3 teaspoons baking powder
1/2 cup boiling water
Mix crumbs, shortening, sugar, salt, and boiling water; when cool add
the egg well beaten, the milk, flour, and baking powder; beat well and
bake in greased muffin pans twenty minutes in a moderate oven.
418.--DATE MUFFINS
To recipe for Plain Muffins (see No. 419) or Cambridge Muffins (see No.
414) add one cup dates, stoned and cut in small pieces.
419.--PLAIN MUFFINS
2 cups flour 1 egg
4 teaspoons baking powder 1 cup milk
1/2 teaspoon salt 2 tablespoons melted shortening
2 tablespoons sugar
Mix and sift dry ingredients; add egg well beaten, milk, and shortening;
beat well, and bake in greased muffin pans in moderate oven twenty
minutes. For fruit muffins add one cup of figs, dates, or cooked prunes
cut in pieces.
420.--RYE MUFFINS
1 cup rye flour 2 tablespoons molasses
1 cup white flour 1 egg
1/2 teaspoon salt 2 tablespoons melted shortening
4 teaspoons baking powder 1 cup milk
Mix and sift dry ingredients, add molasses, egg well beaten, shortening,
and milk; beat well, half fill greased muffin tins, and bake in moderate
oven twenty minutes.
421.--SOUR MILK MUFFINS
1-1/2 cups flour 1 egg
1 tablespoon sugar 1 cup thick sour milk
1/2 teaspoon soda 2 tablespoons melted shortening
1/2 teaspoon salt
Mix and sift dry ingredients; add egg well beaten, sour milk, and
shortening; beat quickly, and bake in greased muffin pans in moderate
oven twenty minutes.
422.--BUTTERMILK MUFFINS
Follow recipe for Sour Milk Muffins (see No. 421), using buttermilk
instead of sour milk.
423.--SALLY LUNN
2 cups flour 2 eggs
4 teaspoons baking powder 1 cup milk
1/2 teaspoon salt 1/4 cup melted shortening
2 tablespoons sugar
Mix and sift dry ingredients; add eggs well beaten, milk, and
shortening; beat thoroughly, pour into shallow greased pan, and bake in
a moderate oven twenty minutes.
424.--BAKING POWDER BISCUIT
2 cups flour 2 tablespoons shortening
4 teaspoons baking powder 3/4 cup milk
1 teaspoon salt
Mix and sift dry ingredients, rub in shortening until fine and crumbly,
and add milk to form a soft dough; a little more or less may be
required, according to the brand of flour used. Roll out on a slightly
floured board until three-fourths of an inch thick, cut with small
cutter, place on greased pan an inch apart, and bake in hot oven twelve
minutes. For soft biscuit with little crust, place close together in the
pan, and bake five minutes longer. Left-over biscuit may be split,
lightly buttered, and browned in the oven.
425.--CORN MEAL ROLLS
1 cup corn meal 1/2 teaspoon salt
1 cup flour 3 tablespoons bacon fat
4 teaspoons baking powder 3/4 cup milk
Mix and sift dry ingredients; rub in shortening with finger tips; add
milk, and mix thoroughly; roll lightly, on a floured board, to a
thickness of one-half inch; cut with biscuit cutter, brush with milk or
water, and fold double. Bake in hot oven fifteen minutes.
426.--BACON SANDWICH ROLLS
Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of
cooked bacon on half of roll before folding.
427.--DATE ROLLS
Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half
inch thick, and cut in rounds with three-inch cutter; spread with soft
butter, sprinkle with cinnamon and sugar, and put a date, split
lengthwise and stoned, on half of each roll; fold over, press edges
firmly together, brush with milk, and bake in hot oven fifteen minutes.
Allow one-half teaspoon cinnamon to two tablespoons sugar. Cooked and
stoned prunes or chopped figs may be used instead of dates.
428.--QUICK COFFEE CAKE
1/4 cup shortening 2-1/2 cups flour
1/4 cup sugar 5 teaspoons baking powder
1 egg 1/2 teaspoon salt
1 cup milk and water mixed 2 tablespoons sugar
1/2 cup seedless raisins 1 teaspoon cinnamon
Cream the shortening and sugar; add egg well beaten, milk, raisins,
flour, baking powder, and salt; spread in a greased shallow pan, brush
with melted butter, and sprinkle with cinnamon and sugar; bake in hot
oven fifteen to twenty minutes.
429.--QUICK DROP BISCUIT
Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk
to one cupful; drop from a tablespoon on a greased pan two inches apart,
and bake in a hot oven ten minutes; or half fill greased muffin tins,
and bake twelve minutes.
430.--ENTIRE WHEAT BISCUIT
Follow directions for Baking Powder Biscuit (see No. 424), using entire
wheat flour in place of white flour, and adding one tablespoon of
molasses.
431.--FRUIT TEA BISCUIT
To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple,
one-half cup of seeded and chopped raisins, two tablespoons of washed
currants, and two tablespoons of sugar. Put into hot greased muffin
pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a
hot liquid sauce for dessert.
432.--GRAHAM BISCUIT
1 cup Graham flour 1/2 teaspoon salt
1/2 cup fine corn meal 2 tablespoons shortening
1/2 cup bran 1 tablespoon molasses
4 teaspoons baking powder 3/4 cup milk
Mix dry ingredients without sifting; rub in shortening with finger tips;
add molasses and milk; mix well; roll, cut, and bake as directed for
Baking Powder Biscuit (see No. 424).
433.--JAM ROLLS
2 cups flour 2 tablespoons shortening
4 teaspoons baking powder 1 egg
1 teaspoon salt 2/3 cup milk
1 tablespoon sugar
Sift together flour, baking powder, salt, and sugar; rub in shortening
with finger tips until mealy; add beaten egg and milk, and mix with a
knife to a soft dough; roll out one-third of an inch thick, and cut with
a round cutter; put a teaspoon of jam on each, moisten the edges with
water, fold over, and press firmly together; make two cuts on top so
that jam will show, brush with milk, and bake in hot oven fifteen
minutes.
434.--POTATO SCONES
2 cups flour 1 cup mashed potato
1/2 teaspoon salt 2 tablespoons shortening
4 tablespoons baking powder 3/4 cup milk
Sift flour, salt, and baking powder; add potato and shortening, and work
in with finger tips; add milk, and mix to a soft dough with a knife;
roll out three-quarters of an inch thick on floured board, cut with
biscuit cutter, and cook on hot greased griddle about twenty minutes,
turning over when half cooked. Split, butter, and serve hot.
435.--SCOTCH SCONES
1 cup fine oatmeal 4 teaspoons baking powder
3/4 cup scalded milk 1 teaspoon salt
2 tablespoons shortening 2 tablespoons sugar
1 cup flour
Pour hot milk over oatmeal, mix well, add shortening, and let stand
until cold; mix and sift flour, baking powder, salt, and sugar; add to
oatmeal, and mix well; roll out three-fourths of an inch thick, cut in
rounds, and cook on a greased griddle about twenty minutes, turning when
half cooked.
WITHOUT BAKING POWDER OR YEAST
436.--POPOVERS
1 cup flour 1 cup milk
1/4 teaspoon salt 1 teaspoon melted butter
1 egg
Sift flour and salt; beat egg very light, and mix with milk; mix
gradually with flour; add melted butter, and beat two minutes with a
strong egg beater; pour into hot greased popover cups or pans, and bake
in a hot oven twenty to thirty minutes, according to size of pans. The
mixture should be very cold, and the pans and oven very hot.
437.--ENTIRE WHEAT POPOVERS
3/4 cup entire wheat flour 1 cup milk
1/4 cup corn meal 1 egg
1/4 teaspoon salt 1 teaspoon melted butter
Follow directions for mixing and baking Popovers (see No. 436).
438.--GRAHAM POPOVERS
Follow recipe for Entire Wheat Popovers (see No. 437), except that
Graham flour should be used in place of entire wheat.
439.--BREAKFAST PUFFS
1 cup entire wheat flour 1 cup ice water
1/4 teaspoon salt
Sift flour and salt, add ice water gradually, and beat three minutes
with strong egg beater; bake in hot iron pans in very hot oven twenty
minutes.
440.--MARYLAND BEATEN BISCUIT
2 cups flour 2 tablespoons shortening
1/2 teaspoon salt Cold water
Sift flour and salt, rub in shortening with tips of fingers, and add
enough cold water to make a stiff dough; knead until smooth, and beat
with the rolling-pin fifteen minutes, or until dough blisters; roll out
about one-third of an inch thick, cut with a small round cutter, prick
with a fork, place on a greased baking pan, and chill in the ice-box for
half an hour; bake about twenty-five minutes, having the oven very hot
for the first ten minutes. A biscuit brake may be used instead of
rolling-pin.
FOOTNOTES:
[10] Recipes for breads made light chiefly by soda and an acid
(gingerbread, etc.) and for those made light by the expansion of air and
moisture (popovers, etc.) are also included in this chapter.
CHAPTER XIX
SHORTCAKES AND ROULETTES
441.--SHORTCAKE
1-1/2 cups flour 3 tablespoons shortening
3 teaspoons baking powder 2/3 cup milk
1/3 teaspoon salt
Mix and sift flour, baking powder, and salt; rub in shortening with
finger tips; add milk, and mix well with a knife. Spread in two greased
layer-cake pans, patting with the back of a tablespoon until pans are
evenly filled. Bake in a hot oven twelve minutes. If individual
shortcakes are preferred, roll, cut with a biscuit cutter, and bake
quickly about fifteen minutes; split, and put filling between and on
top.
442.--APPLE AND CRANBERRY SHORTCAKE
4 apples 2 teaspoons cornstarch
1/2 cup cranberries 2 tablespoons sultana raisins
1/2 cup water A few gratings of orange peel
1/2 cup sugar
Core and slice apples, add cranberries and water; cook ten minutes, and
press through a sieve; mix sugar and cornstarch, stir into fruit; add
raisins and grated rind, and simmer ten minutes; spread between and on
top of shortcake, and garnish with a few raisins.
443.--BANANA SHORTCAKE
Prepare Shortcake (see No. 441), slice two small bananas over layer of
hot shortcake, and sprinkle with lemon juice and powdered sugar; put on
upper layer, cover with two more sliced bananas, sprinkle with lemon
juice and sugar, and garnish with bits of jelly.
444.--DATE AND APPLE SHORTCAKE
1/2 pound dates 1/3 cup sugar
4 tart apples 1/4 teaspoon nutmeg
1/2 cup water
Wash and stone dates, and cut in pieces; pare, core, and slice apples;
simmer with dates, water, sugar, and nutmeg until thick enough to
spread. Spread between and on top of Shortcake (see No. 441).
445.--PRUNE AND APPLE SHORTCAKE
1-1/2 cups prunes 2 teaspoons cornstarch
2 apples pared and chopped Grated rind of 1/2 lemon
1/3 cup sugar
Wash prunes and soak over night in cold water to cover; cook in same
water until tender; remove stones and return to water in which they were
cooked; add apple, and heat to boiling point; add sugar mixed with
cornstarch, and grated rind; cook about ten minutes, or until thick.
Prepare recipe for Shortcake (see No. 441), and put sauce between and on
top.
446.--STRAWBERRY SHORTCAKE
Prepare Shortcake (see No. 441); hull one box of berries, and save out a
few of the largest; mash the remainder, and add about one-half cup of
sugar; pour half of berries over hot shortcake, put on second layer, and
cover with remaining berries; garnish with large whole berries, and
serve with or without plain cream. Blackberry, Raspberry, Currant, or
Blueberry Shortcake may be made in the same way, the amount of sugar
necessary depending upon the acidity of the fruit.
447.--ROULETTES
Use recipe for Baking Powder Biscuit (see No. 424), turn on floured
board, roll out one-half inch thick, brush with soft butter, and spread
with any of the following mixtures; then roll firmly like a jelly roll
until dough is about two and one-half inches in diameter; cut in
one-half-inch slices with a sharp knife, place on a greased sheet two
inches apart, and bake in a hot oven twelve minutes.
_Cheese Roulettes:_ Spread with four tablespoons of grated cheese
seasoned with salt and cayenne.
_Devilled Ham Roulettes:_ Spread lightly with devilled ham, or any
finely chopped and well-seasoned meat.
_Marmalade Roulettes:_ Spread lightly with any marmalade or jam.
_Peanut Butter Roulettes:_ Spread with peanut butter and dust lightly
with salt; sprinkle with salt before baking.
_Raisin and Nut Roulettes:_ Spread with mixture of one-half cup of
seeded and chopped raisins and one-fourth cup finely chopped nut meats.
_Fruit Roulettes:_ Spread with currants, chopped citron, figs, dates,
prunes, or candied ginger.
CHAPTER XX
SANDWICHES AND TOASTS
448.--BAKED BEAN AND LETTUCE SANDWICHES
Press cold baked beans through a sieve; spread bread with butter, cover
with a lettuce leaf, cover lettuce with beans, and sprinkle beans with
chopped mustard pickle. Cover with a second piece of buttered bread.
Brown bread or any dark bread may be used.
449.--CELERY AND EGG
1 cup chopped celery 1/4 cup mayonnaise
1 hard-cooked egg
Put celery and egg through the food chopper, using finest cutter; add
mayonnaise, and salt if necessary; spread between thin slices of
buttered brown bread.
450.--CHEESE AND NUT SANDWICHES
Mix equal parts of grated American cheese and chopped nut meats; season
with salt and cayenne, moisten with cream, and spread between thin
buttered slices of bread.
451.--CHEESE CLUB SANDWICHES
Cut bread in half-inch slices, remove crusts, spread with Mustard Butter
(see No. 459), cover with a lettuce leaf, spread with salad dressing,
cover with cheese cut in thin slices, sprinkle with chopped mixed
pickles, and cover with a second slice of bread spread with mustard
butter. Cut in quarters diagonally.
452.--CHICKEN SANDWICHES (Open)
1 cup finely chopped chicken Dash of celery salt
1/2 teaspoon salt 1/4 cup salad dressing
Dash of cayenne
Season the chicken, add the dressing, and beat well. Butter circles of
white bread, and spread with the chicken, mounding it in the center.
Garnish with slices of pimolas.
453.--GIBLET SANDWICHES
Cook giblets until tender, put through food chopper, and mix with salad
dressing. Spread between thin slices of buttered bread. A lettuce leaf
may be added.
454.--HAM AND CHEESE SANDWICH (Hot)
Spread thin buttered slices of stale bread with finely chopped ham;
cover with thin slices of American cheese; cover with another slice of
bread spread with ham, and sauté in a little butter until brown. These
sandwiches may be toasted if preferred.
455.--MARSHMALLOW SANDWICHES
Toast marshmallows and press while hot between ginger snaps, vanilla
wafers, or butter thins.
456.--MOCK CRAB SANDWICHES
1 cup young America cheese cut fine 1 teaspoon anchovy paste
3 tablespoons milk 1/2 teaspoon paprika
Mix cheese to a paste with milk, anchovy, and paprika; spread between
thin buttered slices of brown bread.
457.--PEANUT SANDWICH FILLING
Put freshly roasted peanuts through the food chopper, using the finest
cutter, season with salt, and mix to a smooth paste with cream; or
dilute peanut butter with a little milk until of consistency to spread
easily.
458.--RAISIN BREAD AND CHEESE SANDWICHES
Cut raisin bread in thin slices, and spread with Cottage Cheese (see No.
234) mixed to a paste with a little fruit juice or cream. Trim neatly
and cut in triangles.
459.--MUSTARD BUTTER
1/4 cup butter A few drops of vinegar or lemon juice
1 teaspoon dry English mustard A few grains of cayenne
Cream the butter, add the mustard and seasonings, and beat well.
460.--BREWIS
1 cup brown bread crumbled 1/8 teaspoon salt
1 cup white bread crumbled 1 tablespoon butter
1 cup milk
Put crumbled bread in a shallow pan in a slow oven until browned; put in
a saucepan with milk, salt, and butter, and cook about ten minutes,
beating well. Serve as cereal or dessert. Left-over corn bread or
muffins may be used.
461.--BROWN BREAD TOAST WITH CHEESE AND BACON
Toast brown bread, or crisp in the oven, dip quickly into hot salted
water, and arrange on serving dish. Make a Sauce for Cream Toast (see
No. 464), add to it one-half cup of cheese cut fine, pour over toast,
and put a piece of crisp bacon on each piece.
462.--CELERY TOAST
2 cups celery cut in half-inch pieces 1/3 cup flour
3 cups hot stock or water 1/4 cup milk
Salt 6 slices toast
1/8 teaspoon pepper
Cook celery in stock or water about half an hour, or until tender; add
salt (if necessary), pepper, and flour mixed to a paste with the milk;
stir until thickened, and simmer fifteen minutes; pour over toast, and
garnish with toast points and celery tips. Use the coarser unbleached
pieces of celery for cooking.
463.--CREAM TOAST
Cut six slices of bread in halves, toast slowly, or put into a moderate
oven until light brown and crisp, dip each piece into Sauce for Cream
Toast (see No. 464), and put into a covered serving dish; pour over
remaining sauce, and cover for two or three minutes before serving.
464.--SAUCE FOR CREAM TOAST
2 cups milk 1/2 teaspoon salt
3 tablespoons flour 1 tablespoon butter
1/4 cup cold water
Scald the milk; mix the flour to a smooth paste with water, add to milk
and stir until thickened; cook over hot water fifteen minutes, stirring
occasionally; add salt and butter, and pour over toast.
465.--CHEESE TOAST
To recipe for Cream Toast (see No. 463) add one-half cup of either soft
cheese cut fine or grated cheese.
466.--CINNAMON TOAST
Cut stale bread into thin slices, remove crusts, and cut in halves;
toast evenly, and spread first with butter, then with honey, and dust
with cinnamon. Serve very hot.
467.--FRENCH TOAST
1 egg slightly beaten 3/4 cup milk or coffee
1/4 teaspoon salt 4 slices bread
1 tablespoon sugar
Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in
mixture, and cook on a hot, greased griddle until brown, turning when
half cooked. Serve plain or spread with jam.
468.--GOLDENROD HAM TOAST
Follow recipe for Cream Toast (see No. 463); to the sauce add one-half
cup finely chopped ham and the finely chopped whites of two hard-cooked
eggs. When toast is in the serving dish, sprinkle with the hard-cooked
yolks rubbed through a sieve.
469.--SUNDAY TOAST
Cut whole wheat bread into four one-inch slices, remove crusts, butter,
and cut bread into three strips; mix one-third cup of brown sugar, one
teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and
a tablespoon of milk; spread paste on bread, and bake in a hot oven
until brown. Serve hot.
470.--TOMATO CREAM TOAST WITH EGG
1/2 can tomato 1/3 cup cold water
1/3 teaspoon salt 2/3 cup hot milk
1/3 teaspoon soda 1 tablespoon butter
1 teaspoon sugar 2 hard-cooked eggs
4 tablespoons flour 6 slices toast
Simmer tomato for fifteen minutes and press through a sieve; add salt,
soda, and sugar; heat to boiling point, and thicken with flour mixed to
a smooth paste with cold water; cook five minutes, and add hot milk and
butter. Dip toast in sauce, place on platter, cover with remaining
sauce, and garnish with egg cut into eighths lengthwise.
471.--TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS
Dip quickly into cold water, put in a paper bag, fold top of bag firmly,
and place in a hot oven until heated through.
472.--BUTTERED CRUMBS
Melt two tablespoons of butter, stir in one-half cup of coarse, dried
bread crumbs until butter is absorbed.
473.--CROUSTADES
Cut stale bread in slices about an inch and a half thick, remove crusts,
and cut in rounds, squares, triangles, or any shape desired; remove the
centers, using a small, sharp knife, and leaving a wall one-third of an
inch thick; brush with melted butter, and brown in oven; or fry,
inverted, in hot, deep fat.
474.--CROUTONS
Cut stale bread in one-third-inch slices, cut slices into cubes, and
brown in the oven or fry in deep fat. Cold toast may be used instead of
bread.
475.--CRISP STICKS
Cut stale bread in half-inch slices, remove crusts, spread lightly with
butter, cut in half-inch sticks, and put in slow oven until light brown
and crisp.
CHAPTER XXI
GRIDDLE CAKES, WAFFLES, AND SIRUPS
476.--PLAIN GRIDDLE CAKES
1-1/2 cups flour 1 egg well beaten
3 teaspoons baking powder 1 tablespoon melted shortening
1/2 teaspoon salt 1/2 cup milk
1 tablespoon sugar 3/4 cup water
Mix and sift dry ingredients; add egg well beaten, shortening, and
liquid; beat well, and cook on a hot griddle. The cakes should be small
and should be served very hot with butter and sirup.
477.--SOUR MILK GRIDDLE CAKES
2 cups flour 2 teaspoons sugar
1/2 teaspoon salt 2 cups thick sour milk
1 teaspoon soda 1 egg well beaten
Mix and sift dry ingredients, add milk and egg, and beat well; cook the
same as Plain Griddle Cakes (see No. 476).
478.--CORN MEAL GRIDDLE CAKES
1-1/2 cups corn meal 1 egg well beaten
1/2 cup flour 3/4 cup milk
4 teaspoons baking powder 3/4 cup water
3/4 teaspoon salt 1 tablespoon melted shortening
1 tablespoon molasses
Mix in order given, beat well, and cook on a hot, greased griddle. If
all of the batter is not needed at once, cover what is left, and keep
in a cold place; add one-half teaspoon of baking powder, and beat
vigorously before using; or half of the recipe may be used and the extra
half egg used in some other way.
479.--DRIED CRUMB GRIDDLE CAKES
1 cup dried and sifted bread crumbs 2 tablespoons sugar
1 cup flour 1 egg
1/2 teaspoon salt 1-1/4 cups milk
4 teaspoons baking powder
Mix and cook according to directions for Plain Griddle Cakes (see No.
476). Half milk and half water may be used.
480.--RICE GRIDDLE CAKES
1 cup cooked rice 2 teaspoons baking powder
1 egg well beaten 1 tablespoon sugar
1 cup milk 1/2 teaspoon salt
1 cup flour Few gratings nutmeg
Mix rice and egg thoroughly with a fork, add milk, and dry ingredients
mixed and sifted together; beat well, and cook the same as Plain Griddle
Cakes (see No. 476).
481.--RAISED BUCKWHEAT CAKES
1 cup boiling water 1/4 cup lukewarm water
1/2 teaspoon salt 1 cup buckwheat flour
1 tablespoon molasses 1/4 cup white flour
1/2 yeast cake 1/2 teaspoon soda
Mix boiling water, salt, and molasses, and when lukewarm add yeast
dissolved in lukewarm water; add gradually to flour, and beat well; let
rise over night, add soda, beat well, and cook the same as Plain Griddle
Cakes (see No. 476).
482.--WAFFLES
1-1/2 cups flour 1 egg well beaten
1/2 teaspoon salt 1 cup milk
3 teaspoons baking powder 3 tablespoons melted shortening
1 teaspoon sugar
Mix and sift dry ingredients; add egg, milk, and shortening, and beat
well; cook in a hot, well-greased waffle iron.
483.--CORN MEAL WAFFLES
Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn
meal mush in place of oatmeal.
484.--OATMEAL WAFFLES
1 cup cooked oatmeal 2 teaspoons baking powder
Yolks of 2 eggs 1/2 teaspoon salt
1 cup milk 1 tablespoon sugar
2 tablespoons melted shortening Whites of two eggs
1 cup entire wheat flour
Mix oatmeal and yolks of eggs (which have been beaten very light) until
there are no lumps in the mixture; add milk, shortening, and dry
ingredients sifted together; beat well, and fold in the stiffly beaten
whites of eggs. Cook in a hot, well-greased waffle iron.
485.--RICE WAFFLES
To recipe for Waffles (see No. 482) add one-half cup of cooked rice,
mixing the rice thoroughly with the beaten egg before adding.
486.--BROWN SUGAR SIRUP
Boil one cup of brown sugar and one-half cup of water until the
consistency of thick maple sirup. Serve hot or cold.
487.--CIDER SIRUP
1-1/2 cups cider 1 cup sugar
Heat cider, add sugar, and boil until a thick sirup is formed, skimming
when necessary. Serve hot or cold.
488.--LEMON SIRUP
Boil one cup of sugar, one-half cup of water, and one tablespoon of
lemon juice until the consistency of thick maple sirup; add one teaspoon
of butter, and serve hot.
489.--ORANGE SIRUP
3/4 cup orange juice Grated rind 1/2 orange
1 cup sugar
Boil orange juice and sugar until mixture has the consistency of thick
maple sirup, add rind, and serve hot or cold.
CHAPTER XXII
CAKES AND COOKIES[11]
490.--APPLE SAUCE CAKE (without Butter, Eggs, or Milk)
1 cup unsweetened apple sauce 1/4 teaspoon salt
1/2 cup melted shortening 1 teaspoon cinnamon
1 cup sugar 1/2 teaspoon nutmeg
1 teaspoon soda 1/4 teaspoon clove
2 cups flour 1 cup raisins seeded and chopped
Mix in order given, sifting dry ingredients together, beat well, pour
into a deep pan, and bake about one hour in a slow oven.
491.--CANADA WAR CAKE (without Butter, Eggs, or Milk)
1 cup brown sugar 1 teaspoon cinnamon
1/4 cup shortening 1/2 teaspoon mace
1 cup boiling water 1/4 teaspoon clove
2 cups seeded raisins 1 teaspoon soda
1/2 teaspoon salt 2 cups flour
Mix sugar, shortening, water, raisins, and salt; boil five minutes;
cool, and add spices, soda, and flour sifted together; beat well; pour
into a greased, paper-lined bread pan, and bake in a slow oven one
hour.
492.--DATE CAKE
1/3 cup melted shortening 1-3/4 cups flour
1-1/4 cups brown sugar 3-1/2 teaspoons baking powder
1 egg unbeaten 1/2 teaspoon mace
1/2 cup milk 1 cup dates stoned and chopped
Mix in order given, and beat vigorously for three or four minutes; bake
in two layer-cake pans in a moderate oven for twenty-five minutes; when
partly cool spread with tart jelly, and sprinkle top layer with powdered
sugar.
493.--FUDGE CAKE
1/4 cup shortening 1/2 cup milk
1 cup brown sugar 1-1/2 cups flour
1 square chocolate 3 teaspoons baking powder
1 egg well beaten 1/4 teaspoon salt
Cream shortening, add sugar, and beat well; add chocolate melted and
egg; beat again; add milk; add flour, baking powder, and salt sifted
together; beat for two minutes. Pour into two greased layer-cake pans,
and bake in a moderate oven about eighteen minutes. Fill, and spread top
with Fudge Filling (see No. 533).
494.--OLD-FASHIONED PORK CAKE
1/2 pound fat salt pork 1/4 pound citron shredded
1 cup boiling water 1 nutmeg grated
1 cup molasses 2 teaspoons cinnamon
1 cup sugar 1/2 teaspoon cloves
2 eggs beaten 1/2 teaspoon allspice
1/2 pound raisins 1 teaspoon soda
1/2 pound currants 4 cups flour
Put pork through meat chopper, using finest cutter; add boiling water
and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and
mix well; add dry ingredients, which have been sifted together; beat
well; pour into two deep greased and paper-lined pans; and bake in a
slow oven two hours. This cake keeps well if stored in a covered stone
crock. It may be reheated in the top of double boiler, and served hot
with pudding sauce.
495.--ONE-EGG CAKE
2 tablespoons butter 1-1/2 cups flour
1/2 cup sugar 2-1/2 teaspoons baking powder
1 egg Grated rind of 1 lemon
1/2 cup milk
Cream the butter, add the sugar and the well-beaten egg; beat
thoroughly, add the other ingredients in the order given, and bake in a
moderate oven about half an hour.
496.--ORANGE CAKE
1/4 cup shortening 1-1/2 cups flour
1 cup sugar 2-1/2 teaspoons baking powder
1 egg Grated rind 1/2 orange
1/2 cup milk
Cream the shortening, add sugar and egg well beaten; add milk, flour,
baking powder, and rind; beat well, and bake in two layer pans about
twenty minutes in a moderate oven. Fill and cover top with Orange Icing
(see No. 527).
497.--PLAIN CAKE
1/3 cup shortening 1-2/3 cups flour
1 cup sugar 3 teaspoons baking powder
2 eggs Few grains salt
1/2 cup milk 1/2 teaspoon lemon extract
Beat shortening and sugar until light and creamy; add eggs well beaten,
flour, baking powder, salt, and extract; beat well, pour into a greased
and papered cake pan, and bake about half an hour in a moderate oven, or
in two layer-cake pans about twenty minutes. This is an excellent
foundation cake for use with various flavorings, icings, and fillings.
498.--SPICE CAKE (without Eggs)
1/3 cup shortening 1-1/2 teaspoons cinnamon
1 cup sugar 3/4 teaspoon nutmeg
1 cup sour milk 1/4 teaspoon cloves
2 cups flour 1/4 teaspoon salt
1 teaspoon soda 1 cup raisins seeded and chopped
Cream shortening and sugar, add sour milk; add dry ingredients sifted
together; beat well; add raisins, pour into a greased shallow pan, and
bake half an hour in a moderate oven. Dust with confectioners' sugar or
cover with plain icing.
499.--WHITE CAKE
Whites of 2 eggs 3 teaspoons baking powder
Melted butter 7/8 cup sugar
Milk 1/2 teaspoon almond extract
1-1/2 cups flour
Break the whites of eggs into a measuring cup; add melted butter to half
fill cup; add milk to fill cup. Mix and sift flour, baking powder, and
sugar; combine mixtures, add flavoring, and beat for five minutes. Bake
in a shallow cake pan half an hour, or in muffin tins about twenty
minutes, in a moderate oven.
500.--SPONGE CAKE (Hot Water)
Yolks of 2 eggs Whites of 2 eggs
1/4 cup hot water 1 cup flour
7/8 cup sugar 2 teaspoons baking powder
Grated rind 1 lemon 1/4 teaspoon salt
Beat the yolks of eggs until thick and light, add the water and sugar,
and beat three minutes with the egg beater; add the lemon rind and the
whites stiffly beaten; sift flour, baking powder, and salt, and fold in
carefully. Pour into a shallow greased pan, and bake in a moderate oven
twenty-five minutes.
501.--VELVET SPONGE CAKE
2 eggs 1/2 cup pastry flour
1 cup sugar 2 teaspoons baking powder
1/8 teaspoon salt Grated rind 1 lemon
1/4 cup potato flour 1/3 cup hot milk
Beat eggs until very light, add sugar gradually, and continue beating
with the egg beater; mix and sift salt, flour, and baking powder; add
half to the eggs and sugar, and beat well; add rest of flour, and beat
again; add rind and milk, and beat hard; pour into a deep pan, and bake
forty minutes in a slow oven.
502.--CREAM PIE
Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and
fill with Cream Filling (see No. 531).
503.--CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE
2 eggs 1 cup flour
1 cup powdered sugar 1-1/2 teaspoons baking powder
1/3 cup hot water 1/4 teaspoon salt
Beat the eggs very light, add sugar gradually, and continue beating; add
water, flour, baking powder, and salt. Pour into a greased, paper-lined
dripping pan and bake in a moderate oven about fifteen minutes. The cake
should be about half an inch thick when baked. Trim off the edges,
spread with jam or jelly, and roll firmly; wrap in a paper napkin to
keep in shape. For Charlotte Russe cut cake into pieces to fit paper
cases, and fill with Charlotte Russe Mixture (see No. 562).
504.--CHOCOLATE MARSHMALLOW ROLL
To recipe for Jelly Roll (see No. 503) add two squares of melted
chocolate. Bake as for jelly roll, trim edges, spread with Marshmallow
Filling (see No. 534), and roll the same as jelly roll.
505.--HOT WATER GINGERBREAD (without Egg)
1/4 cup shortening 1 teaspoon soda
1 cup dark molasses 1/2 teaspoon salt
1/2 cup boiling water 1-1/2 teaspoons ginger
2 cups bread flour 1/2 teaspoon cinnamon
Mix shortening, molasses, and water; add dry ingredients sifted
together, and beat well. Pour into greased muffin pans and bake in a
moderate oven twenty minutes; or pour into a greased shallow pan and
bake twenty-five minutes.
506.--HOT WATER GINGERBREAD (with Egg)
1/3 cup beef drippings 2-3/4 cups flour
2/3 cup boiling water 1 teaspoon soda
1 cup dark molasses 1/2 teaspoon salt
1 egg well beaten 1-1/2 teaspoons ginger
Pour boiling water over shortening, add molasses and egg; mix and sift
dry ingredients, add to first mixture, and beat well. Pour into a
shallow, greased cake pan, and bake in a moderate oven twenty-five
minutes.
507.--SOUR MILK GINGERBREAD
2 cups flour 1 cup molasses
1-1/2 teaspoons soda 1 cup thick sour milk
1 teaspoon ginger 1 egg well beaten
1/4 teaspoon salt
Mix and sift dry ingredients, add molasses, milk, and egg, and beat
well; pour into a greased pan, and bake in a moderate oven twenty-five
minutes.
508.--GINGER APPLE CAKE
Follow any recipe for gingerbread, bake in two layers, and put Apple
Filling (see No. 529) between layers and on top.
509.--GINGER GEMS
1/2 cup molasses 1-1/2 cups flour
1/4 cup brown sugar 1 teaspoon soda
1/4 cup shortening 1 teaspoon ginger
1/2 cup boiling water 1/2 teaspoon cinnamon
1 beaten egg 1/4 teaspoon salt
Mix in order given, sifting the dry ingredients together; beat well,
pour into greased muffin tins, and bake in a moderate oven twenty
minutes.
510.--BRAN DROP COOKIES
1 cup bran 1/4 teaspoon clove
1/2 cup flour 1/4 cup molasses
1/4 teaspoon salt 1/4 cup sugar
1/4 teaspoon soda 1/4 cup melted shortening
1/2 teaspoon cinnamon 1/4 cup milk
Mix in order given, drop from tablespoon, two inches apart, on greased
pan, and bake in a hot oven twelve minutes.
511.--CHEESE DROPS
2 tablespoons butter 1/8 teaspoon paprika
1/4 cup grated cheese 1/8 teaspoon mustard
1/4 cup dried and sifted crumbs Few grains cayenne
1/4 teaspoon salt Whites of 2 eggs
Cream butter and cheese together; mix crumbs with seasonings and add to
cheese; fold in the stiffly beaten whites of eggs. Drop from a teaspoon
on a greased baking sheet about two inches apart, and bake in a moderate
oven about twelve minutes. Serve with soup or salad.
512.--CHEESE WAFERS
1 cup flour 1 tablespoon shortening
1/4 teaspoon salt 1/2 cup grated cheese
1/2 teaspoon paprika 1/4 cup cold water
Mix and sift flour, salt, and paprika; rub in shortening with finger
tips; add cheese and mix to a stiff paste with cold water; roll out very
thin, cut with a small round cutter, place on a greased baking sheet,
and bake in a moderate oven five or six minutes. Serve with salad or
soup.
513.--CHOCOLATE COOKIES
2 squares chocolate 2 cups flour
1/2 cup shortening 2-1/2 teaspoons baking powder
1 cup brown sugar 1/2 teaspoon salt
1 egg well beaten 1/2 teaspoon cinnamon
1/4 cup milk
Put chocolate with shortening in mixing bowl and place over hot water
until melted; add other ingredients in order given. Chill, roll thin,
and cut with fancy cutter. Bake in a moderate oven about ten minutes.
514.--GINGER WAFERS
1/2 cup shortening 1/4 teaspoon salt
1 cup brown sugar 1-1/4 teaspoons ginger
2-1/4 cups bread flour 1/2 cup milk
1/2 teaspoon soda
Cream shortening and sugar; sift soda, salt, and ginger with flour, and
add alternately with milk; chill; roll thin on baking sheet; mark in
squares, and bake in a moderate oven eight or ten minutes. Remove from
pan while warm.
515.--MARSHMALLOW WAFERS
Arrange thin crackers or wafers on a baking sheet, place a marshmallow
on each one, and bake in a moderate oven for a few minutes until
marshmallows melt; into each one press half a nut meat, raisin, cherry,
or a bit of candied fruit.
516.--MOLASSES BROWNIES
1/3 cup shortening 1 beaten egg
1/3 cup sugar 1/2 teaspoon baking powder
1/3 cup molasses 1 cup flour
2 squares melted chocolate 3/4 cup chopped nut meats
Cream the shortening, add other ingredients in order given, drop from
spoon on greased pan, and bake about twelve minutes in a moderate oven.
517.--OATMEAL MACAROONS
1 egg 1 cup rolled oats
1/2 cup sugar 1/3 cup shredded coconut
1 tablespoon melted butter 1/2 teaspoon salt
Beat egg until light, add other ingredients in order given, beat well,
and drop from spoon on greased pan; bake about fifteen minutes in a
moderate oven.
518.--PEANUT MACAROONS
White of 1 egg 1 cup powdered sugar
1/8 teaspoon salt 1 cup finely chopped peanuts
Add salt to the egg, and beat until stiff; add sugar and nuts, and mix
well; drop from a teaspoon on a greased baking sheet two inches apart,
and bake in a slow oven about fifteen minutes.
519.--RAISIN DROP COOKIES
3 tablespoons shortening 1 cup flour
1/2 cup brown sugar 2 teaspoons baking powder
1 egg well beaten 1 teaspoon cinnamon
2 tablespoons milk 1/2 cup raisins seeded and chopped
Cream the shortening and sugar; add egg and milk, and beat well; add
flour, baking powder, and cinnamon sifted together; add raisins; beat
well, drop from a teaspoon two inches apart on a greased baking sheet,
and bake in a moderate oven about twelve minutes.
520.--WALNUT WAFERS
2 eggs 1/4 teaspoon salt
1 cup brown sugar 1/4 teaspoon baking powder
1/2 cup flour 3/4 cup chopped nut meats
1/4 teaspoon cinnamon
Beat eggs until light; add sugar, and beat well; add dry ingredients
sifted together; beat well, add nuts, pour into a greased dripping pan,
and bake in a moderate oven about ten minutes. Cut in squares while hot.
Mixture may be baked in tiny scalloped tins if preferred.
FOOTNOTES:
[11] The amount of soda in these recipes is based upon the use of
old-fashioned jug molasses; canned molasses varies greatly in acidity
and, especially when freshly opened, requires little or no soda. If
canned molasses is used, therefore, baking powder should wholly or
partly take the place of soda.
CHAPTER XXIII
ICINGS AND FILLINGS
521.--BOILED ICING[12]
1/3 cup boiling water White of 1 egg
1 cup sugar 1 teaspoon vanilla
1/8 teaspoon cream of tartar
Boil water and sugar to 240° F., or until the sirup forms soft ball when
tried in cold water; add cream of tartar and vanilla, and pour slowly
upon the stiffly beaten white of egg, beating constantly until thick
enough to spread without running. For caramel flavor melt one-third of
the sugar first.
522.--CARAMEL ICING
1 cup brown sugar 1 teaspoon butter
1/3 cup milk Few grains salt
Put ingredients in saucepan, and boil to 240° F., or until a soft ball
can be formed when tested in cold water. Beat until creamy, and spread
while warm. Chopped nut meats may be added.
523.--CHOCOLATE ICING
2 squares chocolate Confectioners' sugar
1/4 cup boiling water 1/2 teaspoon vanilla
Melt chocolate, add boiling water, and mix well; add confectioners'
sugar until of right consistency to spread; add vanilla and beat well.
Coffee may be used in place of water.
524.--COCOA ICING
1 tablespoon butter 2 tablespoons cocoa
2 tablespoons milk Confectioners' sugar
Heat butter and milk in a saucepan, remove from fire, add cocoa, and
enough confectioners' sugar to thicken. About one cup of sugar will be
required.
525.--COFFEE ICING
Follow directions for Boiled Icing (see No. 521), using strong coffee in
place of water. Or to recipe for Quick Icing (see No. 528) or Cream
Icing (see No. 526) add one teaspoon of instantaneous coffee.
526.--CREAM ICING
1-1/4 cups confectioners' sugar 1/4 teaspoon vanilla
Heavy cream
Sift sugar and add cream until of right consistency to spread (about two
tablespoons); add flavoring, and beat well.
527.--ORANGE ICING
Juice of 1/2 orange Confectioners' sugar
Grated rind of 1/4 orange
Mix sugar with orange juice and rind until icing is firm enough to
spread.
528.--QUICK ICING
1 tablespoon butter Confectioners' sugar
2 tablespoons boiling water 1/4 teaspoon flavoring
Pour boiling water over butter; stir in sugar enough to thicken; add
extract, and beat well before spreading. (A little more than one cup of
sugar will usually be required.)
529.--APPLE FILLING
3 baked apples 1 cup confectioners' sugar
White of 1 egg
Press apples through a sieve; beat white of egg until stiff; add half of
sugar, and beat well; add apple and remaining sugar gradually, and beat
until very light. Spread between layers and on top of cake. Two
tablespoons of tart jelly may be beaten with the apple.
530.--COFFEE CREAM FILLING
Follow recipe for Cream Filling (see No. 531), but use one-half cup
strong coffee in place of one-half cup of milk. Or add one teaspoon of
instantaneous coffee to the recipe.
531.--CREAM FILLING
1-1/2 cups milk 1/8 teaspoon salt
1 cup sugar 1 egg slightly beaten
1/4 cup cornstarch 1 teaspoon flavoring
Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook
over hot water, stirring constantly until mixture thickens; cook fifteen
minutes, stirring occasionally. Cool and flavor before spreading.
532.--DATE AND FIG FILLING
1 cup figs 1/2 cup boiling water
1 cup dates Juice 1/2 lemon
1/2 cup sugar
Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit
with sugar, water, and lemon juice, and cook over hot water until thick
enough to spread.
533.--FUDGE FILLING
1-1/2 cups brown sugar 1/3 cup milk
1 tablespoon butter Few grains salt
1 square chocolate 1/2 cup nut meats chopped
Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly
to boiling point, and boil to 240° F., or until a soft ball can be
formed when tested in cold water; remove from fire, add nuts, and beat
until smooth and creamy.
534.--MARSHMALLOW FILLING
1 cup sugar 1/2 pound marshmallows
1/3 cup boiling water 1 teaspoon vanilla
Boil sugar and water to 240° F., or until a soft ball can be formed when
tested in cold water; soften marshmallows over hot water, add sirup, and
when partly cooled add vanilla and beat until stiff enough to spread.
Chopped nuts, dates, figs, raisins, or candied fruits may be added.
535.--MOCHA FILLING
2 tablespoons hot black coffee 1/2 teaspoon vanilla
1 tablespoon butter 1 cup confectioners' sugar
2 tablespoons cocoa
Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture
to spread without running.
536.--ORANGE FILLING
1/2 cup sugar 1/2 cup orange juice
3 tablespoons flour 1 beaten egg
Grated rind 1/2 orange 1 teaspoon butter
Mix sugar, flour, and rind in the top of double boiler, add orange
juice, egg, and butter, and cook over hot water for twelve minutes,
stirring often.
537.--PRUNE FILLING
To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of
cooked prunes which have been stoned and cut in small pieces, and the
chopped meats from six of the prune stones. Spread between layers of
cake.
FOOTNOTES:
[12] The sirup should be boiled in a small saucepan; otherwise the bulb
of the thermometer will not be covered.
CHAPTER XXIV
HOT DESSERTS
538.--APPLE ROULETTES
Use recipe for Baking Powder Biscuit (see No. 424); roll dough very
thin, brush with melted butter, and spread with one cup of chopped
apple, mixed with one-fourth cup of sugar, and one teaspoon of cinnamon;
roll firmly like a jelly roll, cut in three-fourths-inch slices, place
in buttered pan, and bake in a hot oven fifteen minutes. Serve with hot
liquid sauce.
539.--DUTCH APPLE CAKE
1-1/2 cups flour 1/2 cup milk
3 teaspoons baking powder 2 tablespoons melted shortening
1/2 teaspoon salt 3 apples
3 tablespoons sugar 2 tablespoons sugar
1 egg 1/4 teaspoon cinnamon
Sift together flour, baking powder, salt, and sugar; add egg well
beaten, milk, and shortening; beat well, and spread in a greased pan,
having mixture about an inch deep; core, pare, and quarter apples, cut
in thick slices, and arrange in rows on top of cake; sprinkle with sugar
and cinnamon, and bake in hot oven half an hour. Serve with liquid
sauce.
540.--STEAMED APPLE PUDDING
6 apples 3 teaspoons baking powder
1/2 cup sugar 1/2 teaspoon salt
1/2 teaspoon nutmeg 2 tablespoons shortening
1-1/2 cups flour 3/4 cup milk
Pare, core, and slice apples; place in a greased pudding dish, and
sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and
salt; rub in shortening with finger tips, and mix with milk; spread over
apples, and steam for one hour. Turn out of dish, and serve with apples
on top. Serve with Soft Sauce (see No. 617).
541.--BANANA TOAST
Mash and sweeten bananas, heap on rounds of buttered toast, and heat in
oven. Serve hot with cream or rich milk. Garnish with split cherries,
nuts, or bits of jelly.
542.--BLACKBERRY PUDDING
Add one cup of blackberries to recipe for Cottage Pudding (see No. 549)
and serve with Blackberry Sauce (see No. 618).
543.--BLUEBERRY PUDDING
To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.
544.--BROWN BETTY
2 cups soft bread crumbs 1/4 teaspoon clove
4 tablespoons butter 1/4 teaspoon nutmeg
4 apples 2 tablespoons molasses
1/3 cup brown sugar 2 tablespoons hot water
1/2 teaspoon cinnamon 1/4 teaspoon salt
Mix crumbs with melted butter; pare, core, and slice apples; mix sugar
and spices; arrange crumbs and apple in layers in a greased baking
dish, sprinkle each layer with sugar; mix molasses, water, and salt, and
pour over all. Bake slowly for an hour and a half.
545.--BAKED CRANBERRY PUDDING
2 cups soft bread crumbs 1 cup sugar
1/4 cup butter 1/2 cup sultana raisins
1 cup chopped cranberries 1/4 cup boiling water
Mix crumbs with melted butter; add cranberries, sugar, and raisins, and
put into a greased baking dish; add water, and bake in a slow oven one
hour. Serve with Soft Sauce (see No. 617).
546.--BAKED INDIAN PUDDING
2 cups boiling water 3 cups hot milk
1 teaspoon salt 1/4 cup molasses
5 tablespoons fine corn meal 1/2 teaspoon ginger
Add salt to boiling water, sift in corn meal very slowly, and boil ten
minutes, stirring often; add milk, molasses, and ginger, pour into a
greased earthen dish, and bake very slowly for three hours. Serve with
rich milk, cream, or Ginger Sauce (see No. 611).
547.--CARAMEL TOAST PUDDING
3/4 cup sugar 1/4 teaspoon salt
2 slices toast 1/2 teaspoon nutmeg
2 cups hot milk 1 egg
1 tablespoon butter
Caramelize sugar; cut each slice of toast in quarters, dip in caramel,
and arrange in baking dish; add milk to caramel remaining in pan, and
stir until dissolved; add butter, salt, nutmeg, and egg slightly
beaten; pour over toast, and bake in slow oven about half an hour. Serve
with cream, rich milk, or liquid sauce.
548.--STEAMED CHOCOLATE PUDDING
1/2 cup sugar 1 cup flour
1 tablespoon melted butter 1-1/2 teaspoons baking powder
1 beaten egg 1/2 teaspoon cinnamon
1/2 cup milk 1 square melted chocolate
1/8 teaspoon salt
Mix in order given, put in pudding mold, cover closely, and steam one
hour. Serve with cream or Soft Sauce (see No. 617).
549.--COTTAGE PUDDING
1/4 cup shortening 2 cups flour
1/2 cup sugar 4 teaspoons baking powder
1 egg 1/4 teaspoon salt
3/4 cup milk
Cream the butter; add the sugar and the well-beaten egg, and beat well;
add the milk and then the flour, baking powder, and salt, which have
been sifted together; beat again, and bake in hot oven in pudding dish
about half an hour, or in individual tins about twenty minutes. Serve
with hot liquid sauce.
550.--STEAMED FIG PUDDING
1/2 cup shortening 1 teaspoon cinnamon
1/2 cup sugar 1/2 teaspoon nutmeg
1 egg well beaten 1/2 teaspoon salt
1 cup milk 1 pound figs chopped
1/2 cup molasses 1/4 cup currants
2-1/2 cups flour 1/2 cup flour
5 teaspoons baking powder
Mix shortening and sugar, and beat until creamy; add egg, milk, and
molasses, add two and a half cups of flour sifted with baking powder,
spices, and salt; beat well; add figs and currants mixed with one-half
cup of flour. Pour into a greased mold, and steam three hours, or pour
into greased one-pound baking powder boxes, and steam an hour and
three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant
Jelly Sauce (see No. 608). This pudding keeps well and can be reheated
in the top of the double boiler.
551.--STEAMED FRUIT PUDDING
1 egg well beaten 1/2 teaspoon salt
1 cup molasses 1 teaspoon cinnamon
1/2 cup water 1/4 teaspoon clove
2 tablespoons melted shortening 1/2 teaspoon mace
1-1/2 cups flour 3/4 cup raisins seeded and chopped
1/2 teaspoon soda 1/4 cup currants
Mix egg, molasses, water, and shortening; add dry ingredients sifted
together; add fruit; mix well, pour into greased one-pound baking powder
boxes, and steam an hour and three-quarters. Serve with a tart sauce.
One cup of dates, stoned and cut in pieces, may be used instead of
raisins and currants.
552.--MOCK INDIAN PUDDING
2 slices bread buttered 1/3 cup sugar
2 cups milk 1/4 teaspoon cinnamon
1/2 cup molasses 1/4 teaspoon salt
Butter two slices bread cut three-quarters of an inch thick, put into
buttered baking dish, and pour over the bread the rest of the
ingredients mixed together. Bake one and a half hours in a slow oven.
553.--INDIAN TAPIOCA PUDDING
1/3 cup pearl tapioca 1/2 cup molasses
2 cups boiling water 1 tablespoon butter
1-1/2 teaspoons salt 1/4 teaspoon cinnamon
1/4 cup corn meal 3 cups hot milk
Soak tapioca in cold water for one hour, and drain; add salt to boiling
water, sift in corn meal, and boil ten minutes, stirring often; add
tapioca and other ingredients, pour into a greased earthen dish, and
bake slowly for two hours.
554.--PEACH DUMPLINGS
Cover halves of preserved peaches with Shortcake Dough (see No. 441)
rolled thin; bake in hot oven, and serve with hot peach sirup and hard
sauce.
555.--BAKED RICE CUSTARD
1 cup cooked rice Pinch of salt
2 eggs 1-1/2 cups milk
1/3 cup sugar 1/2 teaspoon lemon extract
Mix in order given and bake about twenty minutes in a moderate oven.
Serve hot or cold with cream or rich milk.
556.--BAKED RICE PUDDING
1/2 cup rice 1/2 teaspoon salt
2 cups milk 1/2 nutmeg grated
2 cups boiling water 1 cup raisins seeded and chopped
1/4 cup sugar
Wash rice, mix with other ingredients, pour into a greased baking dish,
and bake slowly for three hours. Stir occasionally during first hour of
baking to prevent rice and fruit from settling. Serve with rich milk or
cream.
557.--MULLED RICE
1/2 cup rice 1/4 teaspoon salt
2 cups hot milk 1 egg
1 tablespoon butter 1/2 teaspoon nutmeg
2 tablespoons sugar 2 tablespoons grape juice
Wash rice, and cook with milk, butter, sugar, and salt in double boiler
until tender; beat egg, add nutmeg and grape juice, stir into rice, and
cook five minutes. Serve with cream or rich milk.
CHAPTER XXV
COLD DESSERTS
558.--BANANA ROYAL
4 bananas 4 slices of French Toast (see No. 467)
1/4 cup currant jelly or stale sponge cake
1/4 cup powdered sugar
Force bananas and jelly through potato ricer or a sieve, add sugar, and
heap on French toast or sponge cake. Or line individual glasses with
lady fingers and fill with banana mixture.
559.--BANANA WHIP
4 bananas 4 tablespoons powdered sugar
4 tablespoons grape juice or jelly Whites of 2 eggs
Peel and scrape bananas, force through a sieve; add grape juice, sugar,
and stiffly beaten whites of eggs; pile lightly in individual glass
dishes, garnish with bits of jelly, and serve at once. All materials
should be very cold.
560.--BANANA AND GRAPE JUICE JELLY
1/2 box gelatine 1/4 cup strained lemon juice
1/2 cup grape juice 3/4 cup sugar
2-1/2 cups boiling water 2 large bananas
Soak gelatine in grape juice five minutes; dissolve in boiling water,
add lemon juice and sugar. When jelly begins to stiffen, beat with egg
beater, and add the bananas pressed through a sieve.
561.--BLACKBERRY MOLD
1 quart blackberries 2 cups water
1/2 cup sugar 3/4 cup farina
1/4 teaspoon salt
Heat berries, sugar, salt, and water, and when boiling add farina
slowly. Cook over hot water half an hour, turn into a mold, and serve
cold with cream. Blueberries, either fresh or canned, may be used in
place of blackberries.
562.--CHARLOTTE RUSSE FILLING
1-1/2 cups thin cream 1/4 cup hot milk
1-1/2 teaspoons gelatine 3 tablespoons powdered sugar
2 tablespoons cold milk 1/2 teaspoon vanilla
Whip the cream with a whip churn; skim off the froth as it rises, and
place in a fine sieve to drain; soak gelatine in cold milk, dissolve in
hot milk, add sugar and flavoring. Stir occasionally until mixture
begins to stiffen; then fold in the whip from the cream.
563.--CHOCOLATE BLANCMANGE
2 cups hot milk 1/4 cup sugar
4 tablespoons cornstarch 1-1/2 squares chocolate melted
1/4 teaspoon salt Whites 2 eggs
1/4 teaspoon cinnamon
Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to
milk, and cook over hot water until thickened, stirring constantly; add
chocolate and cook for fifteen minutes, stirring occasionally; fold in
the stiffly beaten whites of eggs, and turn into individual molds to
chill.
564.--COCONUT AND ORANGE JELLY
1/2 box gelatine 1/3 cup sugar
1/2 cup cold water 1 can coconut
1 cup hot milk Cold milk
1/4 cup orange marmalade
Soak gelatine in cold water for five minutes; dissolve in hot milk; add
marmalade and sugar; drain one can of coconut, and add to coconut milk
enough cold milk to make one and a half cups; mix with jelly, add
coconut, and pour into a mold to chill.
565.--COFFEE CARAMEL CUSTARDS
1/2 cup sugar 2 eggs
1 cup milk Few grains salt
1 cup strong coffee
Put sugar in smooth saucepan, and stir over fire until a light-colored
caramel is formed. (Avoid burning.) Heat milk and coffee, add to
caramel, and keep over hot water until caramel is dissolved; add eggs
slightly beaten and salt; strain into cups, and bake in slow oven until
firm.
566.--COFFEE JUNKET
2 cups lukewarm milk Few grains salt
1/4 cup sugar 1/2 junket tablet
1 teaspoon instantaneous coffee 1 teaspoon cold water
Mix milk, sugar, coffee, and salt; stir until sugar is dissolved;
dissolve junket tablet in cold water, add to milk, and pour into
glasses. If milk is overheated junket will not be firm.
567.--CRANBERRY WHIP
Follow recipe for Prune Whip (see No. 574), using one cup of strained
cranberry sauce instead of prunes.
568.--SOFT CUSTARD
2 cups milk Few grains salt
Yolks of 2 eggs 1 teaspoon cornstarch
1/4 cup sugar 1/2 teaspoon vanilla
Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg
yolks, and stir into the hot milk; cook over hot water ten minutes,
stirring constantly until thickened; beat with egg beater; strain, cool,
and add vanilla. To vary the flavor, the sugar may be caramelized, or
other extracts may be used. Serve in glasses with a meringue made of the
whites of eggs beaten stiff and sweetened with two tablespoons of sugar.
Garnish with dots of red jelly.
569.--COFFEE AND RICE JELLY
1/2 box gelatine 1 cup milk
1/2 cup cold coffee 3/4 cup sugar
2 cups hot strong coffee 1 cup cooked rice
Soak gelatine in cold coffee five minutes; add hot coffee and stir until
dissolved; add milk and sugar; chill, and, when beginning to stiffen,
beat with egg beater, add rice, and turn into a mold.
570.--FRUIT CREAM
2 bananas 1 tablespoon granulated gelatine
1 orange 1/4 cup boiling water
1/2 lemon 1 cup cream whipped
1/3 cup powdered sugar
Press bananas through a sieve; add juice and pulp of orange, juice of
lemon, sugar, and gelatine which has been dissolved in hot water. Stir
over ice water until mixture begins to stiffen, then fold in the cream.
Put in mold and chill.
571.--SPICED FRUIT JELLY
6 apples 1 tablespoon gelatine
1/2 cup cranberries 1/4 cup cold water
3/4 cup boiling water 1/2 teaspoon cinnamon
1 cup sugar 1/4 teaspoon clove
Core and slice apples, and cook with cranberries and boiling water
fifteen minutes; press through a sieve, add sugar, gelatine dissolved in
cold water, and spice. Stir until sugar is dissolved, pour into a mold,
and put in a cool place until firm.
572.--FRUIT WHIP (Uncooked)
4 tart apples grated 2 tablespoons fruit jelly
4 figs chopped Whites of 2 eggs
8 dates stoned and chopped
Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly
beaten whites of eggs. Serve in glasses, and garnish with bits of jelly.
573.--PINEAPPLE PUDDING
Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate
and cinnamon, and adding one-half can of grated pineapple.
574.--PRUNE WHIP
Press cooked and stoned prunes through a sieve; to one cup of prune pulp
add two tablespoons of sugar; beat the whites of two eggs very stiff;
add prune mixture gradually, and beat well with a strong egg beater;
when light turn into a small greased baking dish or into four individual
dishes, and bake in a slow oven about twenty minutes, or until firm.
Serve plain or with a custard sauce made from the yolks of the eggs.
575.--PRUNE AND WHEAT MOLD
1 cup prunes 1/4 teaspoon salt
Boiling water 1/2 cup Cream of Wheat
Wash prunes, soak over night; cook in same water until tender, and
remove the stones; measure prunes and juice, and add boiling water to
make one quart; add salt; slowly sift in wheat, and cook over hot water
for half an hour, stirring often at first; turn into a mold to cool.
576.--JELLIED PRUNES AND CRANBERRIES
1 cup prunes 1 cup sugar
Boiling water 1/2 box gelatine
1 cup cranberries chopped 1/2 cup cold water
Wash prunes, and soak over night in water to cover; cook until soft in
same water; drain, measure juice, and add enough boiling water to make
three cups; put cranberries in a colander and rinse off the seeds with
running water; drain, and add to water; add sugar, and cook ten minutes;
add the gelatine soaked in cold water; stone the prunes, cut in
quarters, and add to cranberries; turn into a mold, and chill.
577.--RICE MOLD
1 cup rice Grated rind of 1/2 orange
2 quarts boiling water 3/4 cup powdered sugar
1 tablespoon salt 2 tablespoons grape juice
Juice of 1 orange
Cook rice in boiling salted water until tender; drain; mix with orange,
sugar, and grape juice; press into a mold, and chill; turn out of mold,
and serve with cream.
578.--SEA MOSS BLANCMANGE
1/4 cup sea moss 1/4 teaspoon salt
1 quart milk 1 teaspoon vanilla
1/4 cup sugar
Soak moss in lukewarm water for ten minutes; lift carefully from the
water so as not to disturb any sand which may have settled; rinse moss,
drain well, add to hot milk, and cook in double boiler for half an hour.
Strain through a fine sieve, add sugar, salt, and vanilla, and turn into
a mold until firm. Serve with crushed berries, sliced bananas, or stewed
fruit.
CHAPTER XXVI
FROZEN DESSERTS
579.--TO FREEZE ICES
Use one measure of freezing salt to three measures of finely cracked ice
for ice cream, sherbet, and all mixtures which are to be churned. Freeze
slowly, remove dasher, pack solidly, add fresh salt and ice, and let
stand for an hour before serving. To freeze mousse, bombe, and all
unchurned mixtures, pack in equal parts of salt and ice, and let stand
three hours.
580.--FROZEN CUSTARD
1 quart milk 2 teaspoons cornstarch
2 eggs 1 tablespoon vanilla
1 cup sugar Few grains salt
Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and
stir into milk; cook over hot water for twelve minutes, stirring
constantly at first. Cool, add vanilla and salt, and freeze. Part cream
may be used to advantage, or one can of evaporated milk with enough
fresh milk added to make one quart.
581.--CHOCOLATE ICE CREAM
Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half
squares of chocolate to the custard before cooking.
582.--COCOA ICE CREAM
1 pint milk 1 teaspoon cornstarch
2 inches stick cinnamon 1 egg beaten
1 cup sugar 1 pint cream
1/2 cup cocoa 1 teaspoon vanilla
Few grains salt
Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg,
and cook with milk until slightly thickened; cool, remove cinnamon, add
cream and vanilla, and freeze.
583.--COFFEE ICE CREAM
1 can evaporated milk 1/2 cup sugar
1 cup boiling water 2 teaspoons instantaneous coffee
Add boiling water to milk, and cool; add sugar and flavoring, and
freeze. Serve in glasses and garnish with whipped cream.
584.--MINT ICE CREAM
1 quart thin cream White of 1 egg
1/2 pound mint stick candy
Put half of cream in double boiler with candy, and heat until candy is
dissolved. Cool, add the remainder of cream whipped, and the white of
egg beaten stiff; freeze; and serve in glasses garnished with small
green mint candies.
585.--ORANGE VELVET CREAM
1 cup sugar 1 cup orange juice
1 cup water Juice of 1 lemon
Whites of 2 eggs 1 pint cream whipped
Boil sugar and water until it threads; cool slightly and add gradually
to the stiffly beaten whites of eggs, beating steadily for three
minutes; add fruit juice, and when cool fold in cream. Freeze, and serve
in glasses garnished with candied orange peel and a few mint leaves.
586.--PHILADELPHIA ICE CREAM
1 quart thin cream Few grains salt
3/4 cup sugar 1 tablespoon flavoring
Mix and freeze.
587.--PRUNE ICE CREAM
1-1/2 cups hot milk 1 cup cream
2 eggs slightly beaten 2 cups cooked prunes
1/2 cup brown sugar
Cook milk, eggs, and sugar over hot water until thickened, stirring
constantly; when cool add cream, prunes stoned and pressed through a
sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used
in place of cream.
588.--STRAWBERRY ICE CREAM
1 quart strawberries 1 quart thin cream
1-1/2 cups sugar
Mash strawberries, add sugar, let stand an hour, and press through a
sieve; add cream, and freeze.
589.--VANILLA ICE CREAM
1 pint milk Few grains salt
1 cup sugar 1 pint cream
2 eggs 1 tablespoon vanilla
Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot
water until mixture coats spoon; cool; add cream and vanilla, and
freeze.
590.--CANTON GINGER SHERBET
1/2 cup Canton ginger Juice of 1 orange
1 cup sugar Juice of 1/2 lemon
3-1/2 cups boiling water White of 1 egg
Put ginger through the food chopper, using finest cutter; add sugar and
water, and boil fifteen minutes; add fruit juice; cool, and freeze. When
nearly frozen, add the stiffly beaten white of egg.
591.--CIDER FRAPPÉ
1 quart sweet cider Juice of 3 oranges
1 cup sugar Juice of 1 lemon
Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve
in frappé glasses with the roast.
592.--CRANBERRY AND RAISIN SHERBET
3 cups cranberries 1-1/2 cups sugar
1 cup seeded raisins White of 1 egg
1-1/2 cups water
Cook cranberries, raisins, and water ten minutes; press through a sieve,
add sugar, and freeze; when nearly frozen add the stiffly beaten white
of egg, and continue freezing until stiff and smooth.
593.--FRUIT SHERBET
1 cup sugar Juice of 1 orange
1 cup water Juice of 1 lemon
1 teaspoon gelatine 3/4 cup grated pineapple
2 tablespoons cold water 1 banana peeled and mashed
Boil sugar and water five minutes, add gelatine soaked in cold water,
and stir until dissolved; add fruit; cool, and freeze.
594.--GRAPE BOMBE
Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe
Filling (see No. 562) to within one inch of top, cover with sherbet, and
pack in salt and ice for three hours.
595.--GRAPE SHERBET
1 cup sugar 2 tablespoons water
1 cup water 1 cup grape juice
1 teaspoon gelatine Juice of 1 lemon
Boil sugar and water five minutes; soak gelatine in cold water five
minutes and add to sirup; add fruit juice, cool, and freeze. Serve in
glasses with or without whipped cream garnish.
596.--JELLY SHERBET
1 teaspoon gelatine 1-1/2 cups boiling water
1/2 cup cold water White of 1 egg
2 glasses jelly
Put gelatine and cold water in the top of double boiler; let stand five
minutes; add jelly and boiling water, and stir until jelly is dissolved;
when cool, freeze; when nearly frozen add the stiffly beaten white of
egg. This is economical if home made jelly can be used.
597.--PINEAPPLE SHERBET
2/3 cup sugar Juice of 1 lemon
2 cups boiling water White of 1 egg
1/2 can grated pineapple
Boil sugar and water for fifteen minutes, add pineapple, and lemon
juice; when cool, freeze; when nearly frozen add the stiffly beaten
white of egg, and finish freezing.
598.--SOMERSET SHERBET
1 banana 1 cup sugar
1/2 can apricots, or 1 teaspoon gelatine
1-1/2 cups stewed dried apricots 1/4 cup cold water
1 lemon 1 cup boiling water
1 orange
Press banana and apricots, with their juice, through a sieve; add juice
of lemon and orange, and sugar; soak gelatine in cold water, dissolve in
boiling water, add to fruit, cool, and freeze.
599.--STRAWBERRY SHERBET
2 cups water 1 box strawberries
1 cup sugar White of 1 egg
Boil sugar and water five minutes; mash berries, add to sirup, cool, and
freeze; when nearly frozen add the stiffly beaten white of egg. If
preferred, strain before freezing.
600.--FROZEN WATERMELON
Scoop out the inside of a watermelon with a large spoon; put in the
freezer without the dasher, sprinkle with powdered sugar and lemon
juice, and pack in equal parts of salt and ice for three hours.
CHAPTER XXVII
SAUCES FOR DESSERTS
601.--CARAMEL SAUCE
Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup
of boiling water, and simmer fifteen minutes. Take care that sugar does
not burn. Strong coffee may be used instead of water, and, if desired,
one-half cup of chopped nut meats may be added.
602.--CHOCOLATE SAUCE (Hot)
3/4 cup sugar 2 teaspoons boiling water
1/3 cup boiling water 1 teaspoon butter
1/8 teaspoon salt 1/2 teaspoon vanilla
1 square chocolate
Cook sugar, one-third cup water, salt, and chocolate until sirup
threads; remove from fire, add two teaspoons water, butter, and vanilla.
603.--CHOCOLATE MARSHMALLOW SAUCE
1 square chocolate 1/4 cup sugar
1/2 tablespoon butter 1 cup boiling water
1 tablespoon flour 8 marshmallows cut in pieces
Few grains salt 1/2 teaspoon vanilla
Melt chocolate; add butter, flour, salt, sugar, and mix well; add water
and boil two minutes; add marshmallows and beat well; add vanilla and
serve hot. One tablespoon of shredded almonds may be added; or the
marshmallows may be omitted and two tablespoons each of chopped nuts and
raisins added.
604.--CINNAMON SAUCE
Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring,
and add one teaspoon cinnamon and one tablespoon of molasses.
605.--COFFEE SAUCE (Evaporated Milk)
1 cup evaporated milk 1 teaspoon soluble coffee, or
1/4 cup sugar 2 tablespoons clear black coffee
Place milk on ice for a few hours; beat with a rotary egg beater until
stiff, add sugar and flavoring.
606.--CRANBERRY SAUCE (Pudding)
1/4 cup butter 2 tablespoons boiling water
1 cup powdered sugar 1/2 cup strained cranberry sauce
Cream butter, add sugar and water gradually and alternately; beat well,
and add cranberry sauce. The stiffly beaten white of one egg may be
added. Serve with cottage or steamed puddings.
607.--CUSTARD SAUCE
Make the same as Soft Custard (see No. 568).
608.--CURRANT JELLY SAUCE (Pudding)
1 tablespoon cornstarch 2 tablespoons currant jelly
1/4 cup sugar 1 teaspoon butter
1 cup boiling water Juice of 1/2 lemon
Mix cornstarch and sugar in a saucepan, add water gradually, when
thickened add jelly, simmer ten minutes; add butter and lemon juice just
before serving.
609.--DATE SAUCE
To Lemon Sauce (see No. 613) add eight dates, which have been washed,
stoned, and cut in small pieces. Serve with Cottage Pudding (see No.
549).
610.--FRUIT SAUCE
Heat one cup of sirup of preserved or canned fruit, thicken with one
teaspoon of cornstarch moistened with one tablespoon of cold water, and
cook ten minutes; add a few grains of salt, a teaspoon of butter, a few
drops of red coloring, and serve hot.
611.--GINGER SAUCE
1/2 cup sugar 2 tablespoons water
1/4 cup molasses 2 tablespoons vinegar
1 teaspoon butter 1/2 tablespoon ginger
Mix in order given, boil for five minutes, and serve hot with Indian
Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).
612.--HARD SAUCE
1/4 cup butter 1 teaspoon vanilla, or
1 cup powdered sugar 1/4 teaspoon nutmeg
1 teaspoon milk
Cream butter, add sugar and milk gradually, and beat until very light;
add flavoring, and chill before serving.
613.--LEMON SAUCE
3/4 cup sugar 1 teaspoon butter
2 teaspoons cornstarch Juice and rind of 1/2 lemon, or
1/8 teaspoon salt 1/2 teaspoon lemon extract
1-1/2 cups hot water
Mix sugar, cornstarch, and salt; add hot water, stir constantly until
boiling point is reached, and simmer ten minutes; add butter and
flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used
instead of lemon.
614.--MARSHMALLOW SAUCE
1 cup sugar 1 cup marshmallows
1/2 cup boiling water 1/2 teaspoon vanilla
Boil sugar and water five minutes, add marshmallows, beat until they are
melted, and add vanilla. Beat well before serving. Serve hot or cold.
615.--MOCHA SAUCE
1/4 cup butter or Crisco 1 teaspoon powdered soluble coffee
1 cup powdered sugar 1 tablespoon cocoa
2 tablespoons milk
Cream shortening, add sugar and milk gradually, and beat until light;
add coffee and cocoa, and blend well.
616.--ORANGE MARMALADE SAUCE
1/2 cup orange marmalade 1/2 cup boiling water
1/2 tablespoon butter
Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings,
or griddle cakes.
617.--SOFT SAUCE
To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops
at a time; beat well, and do not chill.
618.--STRAWBERRY SAUCE
2 tablespoons butter 2 tablespoons boiling water
3/4 cup powdered sugar 1 cup crushed strawberries
Cream butter, add half of sugar gradually; add remaining half of sugar
alternately with the water; beat well, and add strawberries.
Blackberries or raspberries may be used instead of strawberries.
CHAPTER XXVIII
PASTRIES
619.--PLAIN PASTE
1-1/2 cups flour 1/4 cup shortening
1/4 teaspoon salt 1/3 cup ice water
1/4 teaspoon baking powder 1/4 cup butter
Sift flour, salt, and baking powder; rub in shortening with finger tips
until mixture is like fine meal; add water gradually until a soft but
not sticky dough is formed, mixing with a knife; when dough is mixed,
the side of the bowl should be clean, neither sticky nor dry with flour.
Slightly more or less water may be needed. Roll paste, on a lightly
floured board, into an even rectangular shape; divide butter into three
parts; cover two-thirds of paste with dots of butter, using one part;
fold first the unbuttered third, then the remaining third, so that there
will be three layers of paste with butter between; roll out again, dot
with butter as before, and fold; repeat for third time. Put paste on ice
until thoroughly chilled. Any good shortening may be used in place of
butter, but the butter flavor will be lacking. This is enough for one
pie with two crusts; double the amount of paste can be made with the
same amount of labor. It keeps well if wrapped in cheesecloth and put in
a cool place.
620.--RICH PASTE
3 cups flour 1-1/4 cups shortening
1 teaspoon sugar 1 tablespoon lemon juice
1/2 teaspoon salt Ice water
Sift flour, sugar, and salt; add shortening, and rub in with finger tips
or chop with a knife in each hand until mixture is like fine meal; add
lemon juice and enough water to form a stiff paste (about two-thirds of
a cup); roll out into a thin sheet and fold in four layers; roll out and
fold three times. Chill before using. This rule makes two pies. It is
less expensive than puff paste, and yet is a very good substitute for
it.
621.--PATTY SHELLS
Roll paste one-eighth of an inch thick, cover inverted tin patty pans or
individual pie dishes, trim paste evenly, and press down the edge
firmly; prick with a fork, place on a baking sheet, and bake in a hot
oven about twelve minutes. Remove pans, and fill with any cooked fruit
mixture, berries, or creamed meats or vegetables.
622.--PIE SHELL
Roll paste one-quarter inch thick, cover an inverted tin pie plate,
trim, and press the edges firmly; prick with a fork, place on a baking
sheet, and bake in a hot oven about fifteen minutes. Fill with cooked
pie mixtures and cover with a meringue, or garnish with bits of pastry
which have been cut in fancy shapes and baked.
623.--TART SHELLS
Roll Rich Paste (see No. 620) one-third of an inch thick, cut into small
rounds, moisten the edges of half of them with cold water, cut out the
centers of the other half with a small cutter, place upon whole rounds,
and press firmly together; chill, and bake in a hot oven about twenty
minutes. Fill with jelly, jam, or fruit paste. When shells are to be
filled with creamed meats, etc., cut with a larger cutter.
624.--MINCE MEAT
4 cups cooked beef chopped 1 pound citron shredded
2 cups chopped suet 2 tablespoons salt
8 cups chopped apples 1 tablespoon cinnamon
1 cup brown sugar 1 tablespoon mace
2 cups molasses 1 teaspoon clove
1 glass tart jelly 1 teaspoon allspice
1-1/2 pounds seeded raisins 1/2 teaspoon pepper
1 pound washed currants 1 quart boiled cider
Mix, and cook slowly about two hours, stirring frequently. One cup of
chopped cranberries may be substituted for the jelly. Store in jars or
in a stone crock. If mince meat grows dry by standing, moisten with a
little coffee.
625.--MOCK MINCE MEAT (Uncooked)
1-1/2 cups chopped apples 1/2 teaspoon cinnamon
1/4 cup raisins seeded and chopped 1/2 teaspoon mace
1/4 cup cranberries chopped 1/4 teaspoon clove
1/4 cup currants 3/4 cup brown sugar
1 tablespoon citron shredded 1/4 cup vinegar
1/4 cup beef fat melted 1/2 cup coffee
1/2 teaspoon salt
Mix in order given and let stand a few hours before using. (Fills one
large pie.)
626.--GREEN TOMATO MINCE MEAT
1-1/2 cups green tomatoes chopped 1/4 cup water
1-1/2 cups apple chopped 3/4 teaspoon cinnamon
3/4 cup raisins seeded and chopped 1/2 teaspoon mace
1 cup brown sugar 1/4 teaspoon clove
1/4 cup beef fat melted 3/4 teaspoon salt
2 tablespoons vinegar 1/2 cup jelly, fruit sirup, or grape juice
Mix and cook slowly for one hour. (Fills two pies.)
627.--MERINGUE FOR TARTS AND PIES
Whites of 2 eggs 1/4 cup granulated sugar
Beat the whites of eggs very stiff; add sugar gradually, spread over
tarts or pies, mounding in the center; put in a slow oven, and bake
about ten minutes for tarts and fifteen minutes for pies. If baked
slowly, meringue will not settle.
628.--ONE-EGG MERINGUE
White of 1 egg 1 teaspoon baking powder
1/2 cup granulated sugar 1/4 teaspoon extract
Beat the egg until stiff, add gradually sugar mixed with baking powder,
flavor, spread on tarts or pies, and bake in a moderate oven ten
minutes.
629.--SLICED APPLE PIE
3-1/2 cups pared and sliced apples 1/8 teaspoon salt
1/2 cup sugar 1/3 teaspoon nutmeg or cinnamon
Line a plate with paste, fill with apples, mounding them in the center;
mix sugar, salt, and seasoning, and cover apples; moisten edge of paste
with water; roll out paste for top crust, cut one-half inch larger than
plate, and cut a few small gashes in the center; cover pie, turn edge
under the lower crust, and press firmly. Brush with milk, and bake about
forty minutes. The oven should be hot for the first fifteen minutes, and
then the heat should be reduced.
630.--BLUEBERRY PIE
2-1/2 cups blueberries 2-1/2 tablespoons flour
2/3 cup sugar 1 teaspoon butter
Line a pie plate with paste; fill with berries, add sugar and flour
mixed, and dot butter over top. Cover, and bake the same as Apple Pie
(see No. 629).
631.--CHERRY PIE
Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in
place of blueberries and adding one-fourth cup more sugar.
632.--MOCK CHERRY PIE
1-1/2 cups cranberries chopped and rinsed 1 cup sugar
1/2 cup raisins seeded and chopped 1/2 cup water
2 tablespoons sifted crumbs or flour
Mix, and bake in two crusts, the same as Apple Pie (see No. 629).
633.--CRANBERRY PIE
2 cups cranberries 2 tablespoons sifted crumbs
1-1/4 cups sugar 1/2 cup hot water
Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll
paste one-quarter inch thick, cover a perforated tin plate, trim the
edge evenly, and moisten edge with water; fill with cranberries, cover
with half-inch strips of paste placed half an inch apart to form a
lattice top; trim the edges neatly, moisten, and finish with a half-inch
strip of paste around the edge. Bake about forty minutes. The oven
should be hot for the first fifteen minutes, and then the heat should be
reduced.
634.--OPEN CRANBERRY PIE
1-1/2 cups cranberries 2/3 cup water
1 cup sugar 2 tablespoons sifted crumbs
Mix berries, sugar, and water, and cook for ten minutes, stirring
frequently to break the berries; add crumbs, and when nearly cool pour
into a baked pie shell. Garnish with bits of baked pastry.
635.--CUSTARD PIE (Cake Crumbs)
2 cups hot milk 1 egg slightly beaten
1/2 cup dry cake crumbs 1/8 teaspoon salt
2 tablespoons sugar Nutmeg
Mix crumbs and milk, let stand for five minutes, and press through a
sieve; add sugar, egg, and salt; line a deep plate with paste rolled
thin; build up a firm edge of crust, fill with custard, and dust with
nutmeg. Bake about forty minutes. The oven should be hot for the first
ten minutes, and then the heat should be reduced.
636.--GOOSEBERRY PIE
To recipe for Gooseberry Patties (see No. 648) add two tablespoons of
dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see
No. 633).
637.--LEMON PIE
1 slice bread one inch thick Yolks 2 eggs
1 cup boiling water 1/8 teaspoon salt
1 cup sugar Rind and juice 1 lemon
Remove crusts from bread; cover bread with boiling water, let stand a
few minutes, and press through a sieve; add sugar, egg yolks slightly
beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake
the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of
the whites of eggs.
638.--MARLBOROUGH PIE
6 apples Grated rind and juice 1 lemon
1/3 cup sugar 1 teaspoon cinnamon
2 macaroons rolled 1/4 teaspoon salt
2 tablespoons butter 2 eggs slightly beaten
Pare and slice apples, add one-quarter cup of water; cook until soft,
and rub through a sieve; add other ingredients in order given. Line a
deep plate or patty tins with rich paste, fill, and bake about forty
minutes. Cake crumbs may be substituted for macaroons.
639.--MINCE PIE
Line a perforated tin plate with paste, rolled one-fourth inch thick;
fill with mince meat, moisten edges with water, and cover with an upper
crust with a few small gashes cut in it; turn the edge under lower crust
about half an inch, press firmly, and trim edges of paste with a knife,
slanting toward the center; brush with milk, and bake in a hot oven
about half an hour.
640.--ORANGE PIE
1-1/2 cups hot milk Juice of 1 orange
1/2 cup cake crumbs 1 egg slightly beaten
1/2 cup sugar 1/8 teaspoon salt
Grated rind of 1/2 orange
Mix milk and crumbs, let stand five minutes, and press through a fine
sieve; add other ingredients. Prepare paste, fill, and bake the same as
Custard Pie (see No. 635).
641.--PINEAPPLE PIE
1 can grated pineapple Few grains salt
1 cup sugar 1 egg
2-1/2 tablespoons flour 1/2 tablespoon butter
Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour
into a deep pie plate lined with paste, add butter in small pieces,
cover with strips of paste, and bake in a hot oven about forty minutes,
reducing the heat during second half of baking.
642.--PRUNE PIE
2 cups cooked prunes 1 tablespoon flour
1/2 cup sugar Grated rind of 1/2 orange
Stone prunes, cut in quarters, and put into a paste-lined plate; cover
with sugar, flour, and rind mixed. Cover with upper crust, brush with
milk, and bake in a hot oven half an hour, reducing the heat during
second half of baking.
643.--PUMPKIN PIE
1-1/2 cups baked pumpkin 1/2 teaspoon ginger
1 egg well beaten 1 teaspoon cinnamon
2/3 cup brown sugar 1/2 teaspoon cornstarch
1/2 teaspoon salt 1-1/2 cups milk
Cut pumpkin in pieces and bake in a hot oven; mash and strain, and to
one and a half cups add the other ingredients in order given. Prepare
paste and bake the same as Custard Pie (see No. 635).
644.--RAISIN PIE
1/2 cup raisins seeded and chopped 1/4 cup vinegar
1-1/2 cups hot water 2 tablespoons butter
1 cup brown sugar 1/2 cup sifted crumbs
Mix, and cook for ten minutes; cool; and bake the same as Cranberry Pie
(see No. 633).
645.--RHUBARB PIE
2 cups rhubarb 1 cup sugar
2 tablespoons sultana raisins Grating of nutmeg
1/4 cup sifted crumbs Few grains salt
Cut rhubarb in half-inch pieces, place in a strainer, and scald with
boiling water; drain, put into a paste-lined plate, cover with raisins,
crumbs, sugar, and nutmeg and salt mixed; cover with an upper crust, and
bake the same as Apple Pie (see No. 629).
646.--SQUASH PIE
1-1/2 cups cooked squash 1/4 teaspoon cinnamon
1 cup sugar 1/2 teaspoon nutmeg
3/4 teaspoon salt 1 egg beaten
1/4 cup sifted crumbs 1-1/2 cups milk
Mix in order given. Prepare paste, fill, and bake the same as Custard
Pie (see No. 635).
647.--BANBURY TARTS
1 cup raisins Juice and rind of 1 lemon
3/4 cup sugar 1/4 cup sifted crumbs
Seed and chop raisins, and mix with sugar, lemon, and crumbs. Roll paste
one-eighth inch thick, and cut in three-inch rounds; put half a
tablespoon of raisin mixture on half of each round, moisten edges with
water, fold double, and press edges firmly together. Prick with a fork,
and bake in a hot oven about fifteen minutes.
648.--GOOSEBERRY PATTIES
Remove tops and stems from one pint of gooseberries; wash, add one-half
cup water, and cook about fifteen minutes, or until soft and well
broken; add one cup of sugar, and cool; line patty pans with paste, fill
with gooseberries, cover with narrow strips of paste to form a lattice.
Bake in a hot oven twenty-five minutes.
649.--PRUNE AND APPLE TART FILLING
Use recipe for Prune and Apple Shortcake (see No. 445), fill cooked
paste shells, and garnish with bits of cooked paste.
650.--PRUNE PATTIES
Line patty pans with paste; prepare filling as for Prune Pie (see No.
642); mix, and fill pans; cover with a lattice-work of narrow strips of
paste, and finish with a narrow strip of paste around the outer edge.
Bake in a hot oven about twenty-five minutes.
651.--INDIVIDUAL RASPBERRY PIE
Roll paste one-eighth inch thick, cut into circles two and a half inches
in diameter. Put a tablespoon of raspberry jam on half of them, and
moisten the edges with water. With a small round cutter make three holes
in each remaining circle, place on top of jam, press edges firmly
together, and bake about fifteen minutes in a hot oven. Bake the small
cut-out pieces of paste, and serve with soup.
652.--RHUBARB MERINGUE PATTIES
2 cups rhubarb 1 egg yolk beaten
1/4 cup water 3 tablespoons sifted crumbs
1 cup sugar 1 teaspoon butter
Cut rhubarb in half-inch pieces and cook with water ten minutes; add
sugar, egg yolk, crumbs, and butter, and cook five minutes; when cool,
fill Patty Shells (see No. 621), cover with One-egg Meringue (see No.
628), and bake ten minutes in a moderate oven.
653.--SQUASH PATTIES (without Eggs)
2 cups cooked and sifted squash 1 tablespoon dried and sifted crumbs
1/2 cup sugar 1/2 teaspoon lemon extract
2/3 teaspoon salt
Mix in order given. Line patty pans with paste, fill with squash, and
bake in a hot oven about twenty-five minutes.
654.--CHEESE STRAWS
1/2 cup flour 1/8 teaspoon mustard
1 tablespoon shortening 1/4 teaspoon paprika
1/4 cup grated cheese 1/4 teaspoon baking powder
1/8 teaspoon salt Ice water
Rub shortening into flour with finger tips; add cheese, seasonings, and
baking powder, and mix to a stiff dough with ice water. Roll out, fold
in four layers, roll out again and fold as before; put on ice to chill;
roll out one-third inch thick, and cut into four-inch straws. Bake in a
hot oven about twelve minutes.
655.--CHEESE STRAWS (Left-over Paste)
Roll trimmings of pastry into a thin sheet, sprinkle with grated cheese
and paprika; fold in four layers; repeat; chill, cut into straws, and
bake in a hot oven about twelve minutes.
656.--CHEESE WAFERS
Prepare paste as for Cheese Straws (see No. 654); roll out very thin,
cut with a two-inch cutter, and bake in a hot oven about six minutes.
657.--CINNAMON HEARTS
Roll Rich Paste (see No. 620) very thin in an even rectangular shape;
sprinkle with powdered sugar mixed with a little cinnamon. The paste
should be about twelve inches long. Fold each end toward the center two
inches; fold each end again toward the center; fold double, and chill.
Cut in one-third-inch slices, place flat side down on a baking sheet two
inches apart, and bake in a hot oven about eight minutes.
CHAPTER XXIX
FRUITS, COOKED AND UNCOOKED[13]
658.--TO COOK DRIED FRUIT
Wash thoroughly in two or three cold waters; put in granite kettle,
cover with water, and soak twenty-four hours; cook very slowly two or
three hours until tender; add sugar, and simmer half an hour.
659.--BAKED APPLES WITH DATES
Wipe and core apples, and place in baking dish (not tin); in each cavity
put a stoned date, a tablespoon of sugar, and two tablespoons of boiling
water; bake in a moderate oven about half an hour, basting often. Apple
jelly may be used in place of dates, or sugar may be mixed with a little
cinnamon or nutmeg.
660.--GRAPE AND APPLE JELLY
1/2 peck grapes Sugar
3 tart apples
Pick over, stew, and mash grapes, put in kettle with apples, which have
been coarsely chopped, but not pared or cored; heat to boiling point,
mash, and boil thirty minutes; strain through a jelly bag; measure
juice, return to kettle, and boil five minutes; add an equal amount of
heated sugar, and boil three minutes. Skim well and pour into glasses.
661.--SPICED APPLE JELLY
Wash apples, cut in quarters, cover with equal parts of water and
vinegar, and cook half an hour; drain; and to each quart of juice add
one-third cup of mixed spices (tied in a bag), and boil twenty minutes.
Remove spices. Add heated sugar, allowing one quart for each quart of
juice. Boil ten minutes, and pour into glasses. When cold and firm cover
with melted paraffin.
662.--GRAPE JUICE AND APPLE SAUCE
1 cup grape juice 4 apples
1/2 cup sugar 4 slices sponge cake or toast
Boil grape juice and sugar for five minutes; pare, core, and slice
apples, and cook in grape juice until tender; cool, and serve on toast
or cake. Two cups of grapes cooked with one-half cup of water and
pressed through a sieve may be used in place of juice.
663.--DARK RED APPLE SAUCE
8 tart apples 1/2 teaspoon nutmeg
1 cup sugar 1/2 cup hot water
Pare and core apples, and cut into eighths; put into an earthen dish;
add sugar, nutmeg, and hot water; cover closely, and bake in a slow oven
three hours.
664.--BAKED BANANAS
Peel, scrape, and slice six bananas; put into a greased baking dish in
layers, and sprinkle each layer with brown sugar; dot a tablespoon of
butter over the top, and sprinkle with the juice of half a lemon. Bake
in a moderate oven half an hour.
665.--BANANAS WITH FIGS AND NUTS
4 bananas 2 tablespoons powdered sugar
4 figs 1/4 cup chopped nut meats
Peel, scrape, and slice bananas; wash, dry, and chop figs; spread over
bananas; sprinkle with sugar and nut meats, and serve with cream. Grape
nuts may be used in place of nut meats.
666.--MOCK BAR-LE-DUC CURRANTS
1/2 cup large, hard cranberries 1/2 cup boiling water
1 cup sugar
Cut cranberries in quarters, place in colander, and wash under running
water to remove the seeds; heat sugar and water slowly to the boiling
point, and boil seven minutes; add cranberries, and boil seven minutes.
Seal in small glasses.
667.--RED CURRANT CONSERVE
2 pounds red currants 1 cup raisins
2 oranges 1-1/2 pounds sugar
Wash currants; grate rind of oranges and remove pulp; seed raisins and
cut in halves; put in preserving kettle with sugar, heat gradually to
boiling point, and simmer until as thick as marmalade.
668.--CRANBERRY CONSERVE
1 quart cranberries 1 cup raisins seeded and chopped
1 cup water 2-1/4 cups sugar
Grated rind 1 orange 1/2 cup nut meats chopped
Pulp and juice of 2 oranges
Wash cranberries and chop rather coarsely; put in colander and rinse
with running water to remove seeds; add water, oranges, and raisins;
cook fifteen minutes; add sugar and boil two minutes; add nut meats and
pour into glasses.
669.--SPICED CRANBERRIES
1 quart cranberries 2 teaspoons cinnamon
2 cups brown sugar 1/4 teaspoon clove
1/2 cup vinegar 1/4 teaspoon allspice
1/4 cup water
Mix in order given, heat slowly to the boiling point, and simmer half an
hour. Serve with cold meats.
670.--PRESERVED CRANBERRIES
1/2 cup water 1 cup cranberries
1 cup sugar
Heat water and sugar to the boiling point, and cook five minutes; add
berries, and simmer for fifteen minutes, skimming when necessary. The
berries should be unbroken. (Useful for garnishing.)
671.--CRANBERRY SAUCE
1 pint cranberries 1 cup sugar
1/2 cup water
Pick over and wash berries, add the water, and cook until very soft.
Mash with a wooden spoon, add the sugar, and cook until sugar is
dissolved. For thick cranberry jelly, press through a sieve and pour
into glasses.
672.--FIG PASTE (Laxative)
1 pound prunes 1/2 pound figs
1 ounce senna leaves Cold water
Soak prunes over night in cold water to cover, add the senna leaves tied
in cheesecloth, and cook slowly until prunes are tender. Stone the
prunes, and chop fine; add figs chopped fine, put in top of double
boiler, remove senna, add prune juice, and cook until thick.
673.--CANDIED GRAPE FRUIT PEEL
Cut grape fruit peel into thin strips, and soak twenty-four hours in
salted water, allowing one teaspoon of salt to each quart of water;
drain, cover with cold water, and boil about one hour, or until tender,
changing the water once; drain, weigh peel, and add an equal weight of
sugar; heat slowly, and cook until sugar is almost absorbed; spread on a
platter to dry for five or six hours; roll in powdered sugar. If put in
airtight jars it will keep indefinitely. Orange or lemon peel may be
used in the same way.
674.--BAKED PEARS
8 hard pears 1/2 cup boiling water
3/4 cup sugar 4 cloves
Wipe pears, remove stems, and put in an earthen dish; add sugar, water,
and cloves; cover, and bake in a slow oven for four hours, basting
occasionally. Serve cold.
675.--PEAR AND GINGER MARMALADE
8 pounds hard pears 1/4 pound preserved ginger
Grated rind 4 lemons 6 pounds sugar
Juice of 4 lemons
Quarter and core pears, and put through food chopper; add lemon rind,
juice, and ginger (chopped); mix fruit with sugar, heat gradually to
boiling point, and cook slowly about two hours, or until thick.
676.--SPICED PRUNES
2 cups cooked prunes Juice of 1 orange
1/4 cup chopped cranberries Few gratings orange rind
1/2 cup prune juice 1/2 teaspoon cinnamon
2 tablespoons sugar 1/4 teaspoon paprika
Stone prunes, cut in small pieces, add other ingredients, and simmer
twenty minutes. Serve with cold meats.
677.--QUINCE HONEY
6 quinces 1 quart water
3-1/2 pounds sugar
Pare, quarter, and core quinces; to the cores and parings add one pint
of water, simmer half an hour, and press through a sieve. Chop quinces,
using the finest cutter, add a pint of water, and simmer while cores are
cooking; add pulp and juice from cores and boil ten minutes; add sugar
and boil about five minutes, or until it jellies.
678.--BAKED RHUBARB AND BANANAS
2 cups rhubarb 3/4 cup sugar
3 bananas 1 tablespoon butter
Wash rhubarb and cut, unpeeled, into one-inch pieces; peel and slice
bananas, and arrange in a baking dish in alternate layers with the
rhubarb; add sugar and butter, cover, and bake in a slow oven two hours.
Serve hot or cold.
679.--RHUBARB AND ORANGE MARMALADE
4 cups rhubarb Juice 1/2 lemon
4 oranges 6 cups sugar
1 tablespoon orange rind grated
Cut rhubarb in half-inch pieces; add pulp and juice of oranges, rind,
lemon juice, and sugar. Cook slowly until juice will "jell" when tried
on a cold plate.
680.--RHUBARB AND FIG MARMALADE
3 pounds rhubarb 1 teaspoon ginger
1 pound figs 1/4 teaspoon clove
3 pounds sugar 1/4 teaspoon salt
1 lemon
Cut rhubarb unpeeled into inch pieces; wash figs and put through food
chopper; put in preserving kettle with half of sugar and let stand over
night; in the morning boil until clear, then add remaining sugar, juice
and grated rind of lemon, and seasonings. Cook slowly until thickened.
681.--THREE-IN-ONE MARMALADE
Cut in halves one grape fruit, one orange, and one lemon; remove pulp
with a teaspoon, saving juice and discarding seeds; remove the membrane
from peels, and put peel through the food chopper, using medium cutter;
mix peel, pulp, and juice; measure, and to each cup add three cups of
cold water; let stand over night; heat slowly to the boiling point, and
cook one hour, or until peel is tender; measure, add an equal amount of
sugar; boil about forty minutes, or until a little will "jell" when
tried on a cold plate.
682.--RED TOMATO JAM
3 pounds ripe tomatoes 1 teaspoon ginger
3 pounds sugar 1/4 teaspoon salt
2 lemons
Scald and peel tomatoes; cut in halves crosswise and discard seeds; put
in preserving kettle with sugar, lemon juice, and ginger; cook slowly
about two hours, stirring often with a wooden spoon. Skim when
necessary. This may be kept in a stone crock or sealed in glasses.
683.--SWEET PICKLED WATERMELON RIND
Rind of 1/2 watermelon 1-1/2 tablespoons cinnamon
3 pounds brown sugar 1 tablespoon cloves
1 quart vinegar 1 tablespoon allspice
Pare melon rind, cut in inch squares, wash, and drain; put sugar and
vinegar in a preserving kettle, add spices tied in a bag, and boil one
hour; add melon rind, and cook about one hour, or until tender; put
melon rind into a stone crock, boil sirup hard for fifteen minutes, and
pour over melon.
FOOTNOTES:
[13] For standard recipes for jellies and preserves, see Farmers'
Bulletin No. 203.
CHAPTER XXX
CANDIES
684.--PLAIN FONDANT
4 cups granulated sugar 1/8 teaspoon cream of tartar
1 cup boiling water
Put sugar in a smooth, clean saucepan, add boiling water, and stir until
dissolved; heat slowly to boiling point, add cream of tartar, and boil
without stirring to 240° F., or until sirup will form a soft ball when
tested in cold water. As sirup granulates around the sides of saucepan,
wash down with a clean brush which has been dipped quickly into cold
water; pour out upon a slightly oiled slab or large platter; as the
edges begin to harden, turn them toward the center, and when the mixture
is partly cooled work with a wooden spatula or butter paddle until
creamy; when it begins to lump, knead with the hands until smooth. Let
stand a few hours before using, or keep in a covered jar until needed.
685.--COFFEE FONDANT
Follow recipe for Plain Fondant (see No. 684), using strong, clear
coffee in place of water. Or, if only a small quantity is needed, melt
plain fondant over hot water and add one teaspoon of instantaneous
coffee to each cup. This may be used melted for mints, or for dipping,
or, when cooled, for centers.
686.--BONBON CENTERS
Cut candied fruits or nuts into small pieces, and work with a bit of
fondant into small balls; let stand a few hours before dipping. Keep
centers small so that bonbons will not be too large when finished.
687.--FONDANT BONBONS
Melt fondant over hot water; flavor and color as desired; dip bonbon
centers one at a time, and remove with a fork or confectioners' dipper;
place on an oiled slab or platter until cold.
688.--CHOCOLATE BONBONS
Melt bitter chocolate in a cup over hot water, and dip centers the same
as for Fondant Bonbons (see No. 687). Dot chocolate (sweetened) may be
used if preferred. Confectioners' chocolate is best for dipping, but
cooking chocolate is satisfactory if half a teaspoon of butter is melted
with each four squares.
689.--FONDANT MINTS
Put Plain Fondant (see No. 684) in cups, melt over hot water, and flavor
with a few drops of oil of spearmint, wintergreen, orange, lime, or any
desired flavor; color lightly if desired, and drop from a teaspoon upon
an oiled slab or platter.
690.--QUICK FONDANT
Break the white of an egg into a bowl, add a tablespoon of water and
about two cups of confectioners' sugar, or enough to knead. Flavor with
oil, extracts, or grated orange or lemon rind, and color as desired.
Use for mints (rolled and cut), stuffing dates, prunes, cherries or
nuts, or for bonbon centers.
691.--QUICK MINTS
1 cup sugar 1/8 teaspoon cream of tartar
1/2 cup boiling water 3 drops oil of spearmint
Put sugar into a smooth, clean saucepan, add boiling water, and stir
until dissolved; add cream of tartar, and boil to 234° F., or about five
minutes; cool slightly, add flavoring, beat until creamy, and drop from
a teaspoon on an oiled slab or platter. If mixture thickens before all
is used, add a few drops of boiling water. Oil or essence of
wintergreen, lime, orange, etc., may be used instead of spearmint, and
mixture may be colored lightly to correspond with flavoring.
692.--AFTER-DINNER MINTS
2 cups sugar 1/2 cup boiling water
1/4 cup molasses 4 drops oil of spearmint
Put sugar and molasses into a smooth, clean saucepan, add boiling water,
heat gradually to the boiling point, and boil to 258° F., or until candy
becomes brittle when tested in cold water; add flavoring, pour on an
oiled slab or platter, and when cool enough to handle pull until nearly
white; pull into long strips about half an inch in diameter, and cut in
small pieces with scissors; roll in powdered sugar, and keep in a
covered jar for several days before using.
693.--APRICOT PASTE
Follow recipe for Mint Paste (see No. 694), omitting spearmint and
coloring, and adding one cup of stewed and strained dried apricots
(without juice); roll in confectioners' sugar, or dip in melted fondant
or chocolate.
694.--MINT PASTE
1 box granulated gelatine 1/4 cup lemon juice
2/3 cup cold water Grated rind 1 orange
1 cup boiling water 5 drops oil of spearmint
2 cups sugar Green coloring
Soak gelatine in cold water five minutes; dissolve in boiling water; add
sugar, and stir until dissolved; add lemon juice, and boil twenty
minutes; add rind, flavoring, and coloring; pour into a small pan and
let stand for several hours; cut into cubes and roll in confectioners'
sugar. Oil of wintergreen, cloves, or cinnamon may be used in place of
spearmint, and other coloring may be used.
695.--TURKISH DELIGHT
1 box granulated gelatine 3 tablespoons lemon juice
2/3 cup strained orange juice Grated rind 1 orange
1 cup boiling water 1/4 cup nut meats cut fine
2 cups sugar 1/2 cup candied fruit cut fine
Soak gelatine in orange juice five minutes; dissolve in boiling water,
add sugar and lemon juice, and stir until sugar is dissolved; boil
twenty minutes; add rind, and, when nearly cold, add nuts and fruit and
pour into a small pan; let stand several hours, cut in cubes, and roll
in confectioners' sugar. Paste may be colored pink by adding red
gelatine to the orange juice.
696.--FRUIT WAFERS
1/2 pound prunes Juice and grated rind 1/2 lemon
1/2 pound figs Confectioners' sugar
1/2 pound dates
Soak prunes and figs in cold water over night, drain and wipe dry; cut
prunes from stones, stone dates, and put all fruit through food chopper,
using finest cutter; add lemon rind, juice, and sugar enough to knead to
a firm paste; roll on a sugared board to one-fourth-inch thickness, and
cut in small rounds, squares, or diamonds. Or form paste into small
balls, and roll in coconut or chopped nut meats. One-half cup of finely
chopped nut meats may be added to the paste. This is an excellent
filling for stuffed dates.
697.--SPICED RAISINS
2 cups large raisins seeded 1/2 teaspoon cinnamon
1/2 tablespoon butter 1/2 teaspoon mace
2 tablespoons vinegar 1/4 teaspoon clove
2 tablespoons water
Cook very slowly until raisins are plump and liquid has evaporated.
Cool, and roll in granulated sugar.
698.--STUFFED DATES
Wash one pound large dates, dry, and remove stones; stuff with plain
fondant, or fondant mixed with candied fruits or nuts; or stuff with a
seeded raisin, or a piece of date, fig, or pineapple. Roll in
confectioners' sugar.
699.--STUFFED PRUNES
1 pound large prunes 1/2 cup confectioners' sugar
1/2 pound dried apricots
Wash fruit, soak over night, drain and dry; remove stones from prunes
with a knife; put apricots through food chopper, mix with sugar, and
fill prunes; roll in confectioners' sugar.
700.--MARRONS GLACÉS
2 cups sugar 1 tablespoon corn sirup
1-1/2 cups water 1 pint chestnuts
Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of
sugar and water until chestnuts are tender but not broken. Drain from
sirup; cook the sirup with the corn sirup to 310° F., or until sirup
begins to discolor. Remove saucepan from fire, place in a saucepan of
hot water, put chestnuts on a dipping needle or long pin, and dip in
sirup until thoroughly coated; place on an oiled platter.
701.--NUTS AND FRUITS GLACÉ
2 cups sugar 1/8 teaspoon cream of tartar
1 cup water
Boil sugar, water, and cream of tartar to 310° F. Follow directions for
dipping Marrons Glacés (see No. 700). Cherries, strawberries, orange
sections, grapes, or mint and rose leaves may be dipped in the same
way.
APPENDIX
A.--TABLE OF WEIGHTS AND MEASURES
1 teaspoon = 60 drops
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
1 cup = 1/2 pint
2 pints = 1 quart
Butter, 2 tablespoons solidly packed = 1 ounce
Butter, 2 cups solidly packed = 1 pound
Chocolate, 1 square = 1 ounce
Coffee, 4-1/3 cups = 1 pound
Eggs, 9 in shells = 1 pound
English Walnuts, chopped, 5 cups = 1 pound
Flour, 4 tablespoons = 1 ounce
Flour, Pastry, 4 cups = 1 pound
Flour, Bread, 4 cups = 1 pound
Flour, Entire Wheat, 3-7/8 cups = 1 pound
Flour, Graham, 4-1/2 cups = 1 pound
Meat, 2 cups finely chopped = 1 pound
Oatmeal, 2-2/3 cups = 1 pound
Oats, Rolled, 5 cups = 1 pound
Rice, 1-7/8 cups = 1 pound
Rye Meal, 4-1/3 cups = 1 pound
Sugar, Brown, 2-2/3 cups = 1 pound
Sugar, Confectioners', 3-1/2 cups = 1 pound
Sugar, Granulated, 2 cups = 1 pound
Sugar, Powdered, 2-2/3 cups = 1 pound
Sugar or Salt, 2 tablespoons = 1 ounce
B.--TIME TABLE FOR COOKING
BAKING
Beans, Boston Baked 8 hours
Biscuits, Baking Powder (according to size) 12-15 minutes
Raised (according to size) 12-20 minutes
Bread (ten-cent loaf) 50 minutes
Breads, Baking Powder Muffins (according to size) 18-30 minutes
Corn Bread (shallow pan) 15-20 minutes
Gingerbread (shallow pan) 25 minutes
Popovers (according to size) 25-30 minutes
Yeast Muffins (according to size) 20-30 minutes
Cake, Fruit 1-1/4 to 2 hours
Layer 15-20 minutes
Loaf (shallow pan) 30 minutes
Sponge (deep pan) 40 minutes
Cookies and Wafers 6-15 minutes
Cup Custards 25 minutes
Fish, whole, 4 pounds 1 hour
Fillets, or whole small 20-30 minutes
Meats, Fillet of Beef (medium) 45-60 minutes
Rump of Beef (medium) per pound 17 minutes
Sirloin or Rib of Beef (medium) per pound 15 minutes
Chicken, per pound 18 minutes
Duck, Domestic 1 to 1-1/4 hours
Duck, Wild 15-20 minutes
Goose, Domestic, per pound 20 minutes
Leg of Lamb, per pound 18 minutes
Pork Chops 30 minutes
Loin of Pork, per pound 22 minutes
Turkey, per pound 20 minutes
Loin of Veal, per pound 22 minutes
Pies 35-45 minutes
Rice or Tapioca Pudding, Cooked 45 minutes
Rice or Tapioca Pudding, Uncooked 2-1/2 to 3-1/2 hours
BOILING
Cereals
Corn Meal 2 hours
Hominy 2-3 hours
Macaroni 20-30 minutes
Oatmeal 4 hours
Rice 20-30 minutes
Rolled Oats 1/2 hour
Spaghetti 20 minutes
Granulated or Rolled Wheat 1/2 hour
Eggs
Soft-cooked 3-5 minutes
Hard-cooked 20 minutes
Fish
Bass, per pound 12 minutes
Bluefish, per pound 12 minutes
Cod, per pound 6 minutes
Halibut, per pound 12 minutes
Lobster, whole 20 minutes
Salmon, per pound 12 minutes
Small fish 6-10 minutes
Meats
Corned Beef 3-4 hours
Fresh Beef 3 hours
Fowl, per pound 30 minutes
Ham, per pound 25 minutes
Mutton (leg), per pound 25 minutes
Corned Tongue 3-1/2 hours
Fresh Tongue 2-1/2 hours
Vegetables
Artichokes 30-45 minutes
Asparagus 20-30 minutes
Dried Beans 3-4 hours
Lima and other Shell Beans 1 to 1-1/4 hours
String Beans 1-2 hours
Beets, old 2-4 hours
Beets, young 45 minutes
Brussels Sprouts 20 minutes
Cabbage 20-30 minutes
Cauliflower 25 minutes
Green Corn 10 minutes
Onions 1 to 1-1/2 hours
Oyster Plant (whole) 45 minutes
Parsnips 45-60 minutes
Peas, Fresh 20-60 minutes
Peas, Dried 3 hours
Potatoes, White 20-30 minutes
Potatoes, Sweet 20-25 minutes
Spinach 25-30 minutes
Tomatoes (stewed) 20-30 minutes
Turnips, Yellow 1-1/2 to 2 hours
Turnips, White 1 to 1-1/2 hours
BROILING
Bacon and Ham, sliced thin 4 minutes
Chicken, Spring 20 minutes
Chops, Lamb or Mutton 6-10 minutes
Fish, Slices Cod, Halibut, Salmon, Swordfish 12-15 minutes
Fish, whole small, Smelt, Trout 8-10 minutes
Fish, whole split, Bluefish, Scrod,
Shad, Whitefish 18-22 minutes
Oysters 3-4 minutes
Steak, 1 inch thick (medium) 8 minutes
Squab 10-12 minutes
Tripe and Liver 6 minutes
FRYING
Chops or Cutlets, Breaded 5-8 minutes
Croquettes and Fishballs 1 minute
Doughnuts, Drop Cakes, Fritters, Muffins 3-5 minutes
Fish, rolled fillets and slices 5-7 minutes
Fish, whole small, Smelt, Trout, Whitebait 2-7 minutes
Potatoes, Straws, Chips 3-4 minutes
Potatoes, French Fried 6-8 minutes
C.--TEMPERATURE TABLE
Fahrenheit
Freezing point 32°
Lukewarm Water or Milk, not over 98°
Albumen begins to coagulate 134°
Milk, Pasteurized, keep for 1/2 hour at 145°
Simmering point 185°
Boiling point, Water (sea level) 212°
Boiling point, Milk (sea level) 214°
Milk, scalded in double boiler 196°
Baking, Apples 300°
Baking, Bananas 400°
Baking, Biscuit (baking powder) 450°
Baking, Biscuit (yeast) 425°
Baking, Loaf Bread 400°
Baking, Muffins 380°
Baking, Popovers 450°
Baking, Cake: Cookies 400°
Baking, Cake: Gingerbread 375°
Baking, Cake: Fruit and Pound 300°
Baking, Cake: Layer 380°
Baking, Cake: Plain (shallow pan) 375°
Baking, Cake: Sponge (shallow pan) 350°
Baking, Meats, Beef and Mutton, for 15 minutes 450°
then reduce to 350°
Baking, Meats, Chicken and Turkey, for 1/2 hour 400°
then reduce to 300°
Baking, Meats, Goose and Lamb, for 1/2 hour 400°
then reduce to 300°
Baking, Meats, Pork and Veal, for 1/2 hour 350°
then reduce to 260°
Baking, Pastry: Pies, for 1/4 hour 450°
then reduce to 350°
Baking, Pastry: Tart or Patty Shells 450°
Baking, Potatoes 450°
Frying:[14] Breaded Chops, Oysters 380°
Frying: Croquettes, Fishballs 390°
Frying: Doughnuts, Fritters 360°-370°
Frying: Potatoes, French Fried 380°
Frying: Potato Chips or Straws 400°
Fruit Jelly 222°
Sugar and Water Sirup, large thread 217°
Sugar and Water Sirup, feather 232°
Sugar and Water Sirup, soft ball 240°
Sugar and Water Sirup, hard ball 250°
Sugar and Water Sirup, for glacéd fruits and nuts 310°
Sugar and Water Sirup, for spun sugar 300°
Sugar and Water Sirup, caramel 350°
A very hot oven 450°-550°
A hot oven 400°-450°
A moderate oven 350°-400°
A slow oven 250°-350°
FOOTNOTES:
[14] To test fat without a thermometer, drop a bit of white bread into
hot fat; it should brown in
60 seconds for uncooked mixtures (Doughnuts, Fritters, etc.)
40 seconds for cooked mixtures (Croquettes, Fishballs, etc.)
20 seconds for Chops, French Fried Potatoes, etc.
D.--TABLE OF CALORIC VALUES OF AVERAGE PORTIONS OF FOOD.
The following table gives the approximate number of calories and the
approximate percentage of protein, fat, and carbohydrate in an average
portion of food.[15] Unless otherwise stated an egg, orange, potato,
etc., means one of average size.
Percentage of
Number of
Kind of Food Amount Calories Protein Fat Carbohydrates
_Beverages_
Buttermilk (see Dairy Products)
Chocolate[16] 1 cup 200 10 49 41
Cocoa[16] 1 cup 140 14 39 47
Eggnog 1 cup 225 21 48 31
Grape Juice 1/2 cup 100 0 0 100
Milk (See Dairy Products)
Orange Juice 1/2 cup 50 0 0 100
_Breads_
Baking Powder Biscuit 1 small
biscuit 50 11 27 62
Boston Brown Bread 1 slice
3/4 in. x
3 in. diameter 100 10 10 80
White Bread 1 slice
1/2 in. x 4 in.
x 2-1/2 in. 50 14 6 80
Corn Bread 1 piece 2 in. x
2 in. x 1 in. 100 10 24 66
Crackers, Graham 1 50 9 20 71
Crackers, Soda 1 25 10 20 70
Croutons (fried) 12 half-in. cubes 80 7 49 44
Croutons (toasted) 12 half-in. cubes 45 14 4 82
Griddle Cakes 2 cakes 4-1/2 in.
in diameter 200 14 25 61
Muffins, Corn Meal 1 133 13 25 62
Muffins, One-egg 1 125 12 24 64
Popovers 1 100 18 27 55
Sandwich (Club) 1 500 15 69 16
_Cake_
Apple Sauce Cake slice 1/2 in.
x 1-1/2 in. x
3-3/4 in. 128 4 23 73
Doughnuts 1 200 6 45 49
Fruit Cake slice 1/2 in. x
2 in. x 4 in. 300 6 26 68
Hot Water Gingerbread 1 piece 2 in.
x 2 in. x 2 in. 200 8 22 70
Hot Water Sponge Slice 1-1/2 in. x
1-1/2 in. x 2 in. 100 7 7 86
Macaroon 1 50 6 33 61
One-Egg Cake Slice 1/2 in. x
2 in. x 4 in. 225 8 32 60
_Candy and Sugar_
Bitter Chocolate 1 oz. 200 8 72 20
Chocolate Fudge 1 cubic inch 89 2 20 78
Sweet Milk Chocolate 1 oz. 143 7 58 35
Molasses 1 tablespoon 66 3 0 97
Sugar, Granulated 1 tablespoon 55 0 0 100
Sugar 1 full-sized lump 28 0 0 100
_Cereals_
Corn Flakes 1 cup 80 6 4 90
Corn Meal Mush 1/2 cup 75 10 5 85
Grape Nuts 1/3 cup 200 12 2 86
Macaroni (cooked) 3/4 cup 75 15 2 83
Oatmeal (cooked) 1/2 cup 50 17 16 67
Rice (steamed) 1/2 cup 64 9 1 90
Shredded Wheat Biscuit 1 100 13 5 82
Wheat Meal Mush 1/2 cup 67 12 4 84
_Cheese Dishes_
Cheese Fondue 3/4 cup 180 17 70 13
Welsh Rarebit 1/2 cup and 1
thin slice toast 350 22 57 21
_Dairy Products_
Butter 1 tablespoon 113 1 99 0
Buttermilk 1 cup 88 33 13 54
Cheese, American 1-1/2 cubic inches 100 26 71 3
Cheese, Cottage 2 cubic inches 50 76 9 15
Cream, Thin 1/4 cup 100 5 86 9
Milk, Unskimmed 1 cup 160 20 52 28
Milk, Skimmed 1 cup 88 37 7 56
_Desserts_
Brown Betty 1/2 cup 250 3 35 62
Chocolate Blancmange 1/2 cup 312 9 48 43
Cup Custard 1 custard 200 17 39 44
Lemon Jelly 1/2 cup 100 9 0 91
Pie, Apple 1 piece[17] 300 3 41 56
Pie, Custard 1 piece 256 9 32 59
Pie, Lemon Meringue 1 piece 367 5 27 68
Pie, Mince 1 piece 450 8 39 53
Pie, Raisin 1 piece 445 5 36 59
Pie, Squash 1 piece 360 10 25 65
Rice Custard 1/2 cup 100 18 32 50
Indian Tapioca 1/2 cup 400 11 20 69
Vanilla Ice Cream
(custard) 1/2 cup 200 6 55 39
_Eggs_
Boiled 1 75 36 64 0
Scrambled 1/3 cup 133 20 76 4
_Fats and Salad Dressings_
Bacon fat 1 tablespoon 132 0 100 0
Beef Drippings 1 tablespoon 113 0 100 0
Butter (See Dairy Products)
Cream (See Dairy Products)
Crisco 1 tablespoon 134 0 100 0
Lard 1 tablespoon 132 0 100 0
Oleomargarine 1 tablespoon 113 1 99 0
Olive Oil 1 tablespoon 132 0 100 0
French Dressing 1 tablespoon 88 0 100 0
Mayonnaise Dressing 1 tablespoon 105 1 97 2
Cooked Dressing 1 tablespoon 25 10 64 26
_Fruits_
Apple, baked
(with sugar) 1 large 200 1 3 96
Bananas 1 large 100 5 6 89
Cantaloupe 1/2 50 6 0 94
Cranberry Sauce 1/4 cup 100 0 1 99
Dates 1 25 2 7 91
Figs, dried 1 67 5 1 94
Grape Fruit 1 medium 100 7 4 89
Olives, Green 2 medium 30 1 83 16
Orange 1 large 100 6 3 91
Peach 1 40 7 2 91
Prunes, Stewed 1/4 cup 200 2 0 98
Raisins 1/4 cup 100 3 9 88
_Meats and Fish (cooked)_
Bacon 1 thin slice 25 13 87 0
Dried Beef (creamed) 1/3 cup 100 16 65 19
Hamburg Steak
(broiled) cake 7/8 in.
thick 2-1/2 in.
diameter 100 55 45 0
Roast Beef slice 5 in. x
2-1/2 in. x 1/4 in. 100 46 54 0
Stewed Beef
with Dumpling 1 cup 290 14 24 62
Lamb Chops 1 kidney chop 125 24 76 0
Pork Chops 1 loin chop 200 18 82 0
Sausage 2 small 100 20 78 2
Clams (raw) 8 50 56 8 36
Codfish Balls 1, 2 inches
in diameter 100 14 65 21
Creamed Codfish 1/2 cup 100 32 46 22
Oysters (raw) 6 50 49 22 29
Salmon (canned) 1/2 cup 100 45 55 0
_Sauces_
Brown Sauce 2 tablespoons 37 14 49 37
Lemon Sauce 2 tablespoons 70 0 30 70
Tomato Sauce 2 tablespoons 40 5 70 25
White Sauce 2 tablespoons 55 8 70 22
_Soups_
Bouillon 3/4 cup 19 84 8 8
Cream of Corn 3/4 cup 150 12 38 50
Corn Chowder 3/4 cup 185 12 43 45
Split Pea 3/4 cup 125 26 2 72
Tomato (canned) 3/4 cup 100 12 12 76
_Vegetables_
Asparagus 7 stalks 33 32 8 60
Beans, Baked 3/4 cup 225 21 18 61
Beans, Lima (fresh) 1/2 cup 100 23 5 72
Beans, String 1/2 cup 20 22 7 71
Beets 1 beet, 2 in.
diameter 25 14 2 84
Corn (canned) 1/2 cup 150 11 11 78
Peas (canned) 1/2 cup 67 26 3 71
Potatoes
Mashed 1/2 cup 110 7 48 45
Sweet, Baked 1 200 6 5 89
White, Baked 1 100 11 1 88
Spinach 1/2 cup 20 12 8 80
Squash, winter 1/2 cup 55 9 7 84
Tomatoes (canned) 1/2 cup 30 12 8 71
FOOTNOTES:
[15] This table is based chiefly on food analyses as determined in
Bulletin 28 of the U. S. Experiment Stations (_Chemical Composition of
American Food Materials_); _How to Live_, by Professor Irving Fisher and
Dr. E. L. Fisk; and _Feeding the Family_, by Professor Mary S. Rose.
[16] Made of half milk and half water.
[17] One piece equals one-sixth of a pie 9 inches in diameter.
E.--APPROXIMATE CALORIC VALUE OF RAW FOOD MATERIALS AND THE APPROXIMATE
PERCENTAGE OF PROTEIN, FAT, AND CARBOHYDRATE.
By means of this table the fuel value of nearly all recipes may be
computed.[18]
Percentage of
Number of
Material Quantity Calories Protein Fat Carbohydrates
_Cereals_
Barley, Pearl 1 cup 755 10 3 87
Bran 1 cup 218 14 6 80
Bread Crumbs, dried 1 cup 373 14 4 82
Bread Crumbs, soft 1 cup 147 14 4 82
Corn Meal 1 cup 504 10 5 85
Corn Starch 1 cup 459 0 0 100
Flour, Graham 1 cup 508 15 6 79
Flour, White, sifted 1 cup 395 12 4 84
Macaroni, broken 1 cup 355 15 2 83
Oatmeal 1 cup 636 17 16 67
Rolled Oats 1 cup 280 17 16 67
Rice 1 cup 867 9 1 90
Chocolate, bitter 1 square 173 8 72 20
Cocoa, dry 1 cup 634 17 53 30
Crackers, Boston 1 pound 1885 13 9 78
_Dairy Products_
Butter, See Fats
Cheese, American
(fresh) { 1 cup 498 } 26 71 3
{ 1 pound 1993 }
Condensed Milk,
sweetened 1 cup 1067 11 23 66
Condensed Milk,
unsweetened 1 cup 427 23 51 26
Skimmed Milk[19]
Whole Milk[19]
Cream[19]
Eggs[19]
Egg, White 1 14 97 3 0
Egg, Yolk 1 56 20 80 0
_Fats_
Butter { 1 cup 1802 } 1 99 0
{ 1 pound 3605 }
Crisco { 1 cup 2136 } 0 100 0
{ 1 pound 4273 }
Lard { 1 cup 2110 } 0 100 0
{ 1 pound 4220 }
Oleomargarine { 1 cup 1492 } 1 99 0
{ 1 pound 3410 }
Olive Oil 1 cup 1600 0 100 0
Suet { 1 cup 749 } 3 97 0
{ 1 pound 3424 }
_Fruits_
Apricots, dried 1 pound 1260 7 3 90
Blackberries 1 cup 200 9 16 75
Concord Grapes 1 large bunch 100 5 15 80
Cranberries 1 cup 46 4 11 85
Currants, dried 1 cup 502 3 5 92
Dates, dried
(unstoned) { 1 cup 508 } 2 7 91
{ 1 pound 1416 }
Figs, chopped { 1 cup 507 } 5 1 94
{ 1 pound 1437 }
Lemon Juice 1/2 cup 44 0 0 100
Pineapple (canned,
grated) 1 cup 369 1 4 95
Other fruits[19]
Gelatine 1 ounce 106 100 0 0
Maple Sirup 1 cup 976 0 0 100
_Meats and Fish_ (Edible portion)
Beef, Sirloin Steak 1 pound 1143 31 69 0
Beef, Round 1 pound 950 54 46 0
Beef, Tongue 1 pound 727 47 53 0
Chicken, young 1 pound 500 79 21 0
Clams, long 1 pint 240 56 8 36
Cod 1 pound 326 95 5 0
Fowl 1 pound 1050 35 65 0
Goose 1 pound 1818 16 84 0
Halibut 1 pound 571 61 39 0
Ham 1 pound 1940 29 71 0
Lamb, forequarter 1 pound 1430 25 75 0
Liver 1 pound 605 61 39 0
Lobster 1 pound 390 78 20 2
Mackerel 1 pound 645 50 50 0
Mutton, Leg 1 pound 1105 41 59 0
Oysters 1 pint 230 49 22 29
Salt Pork, fat 1 pound 3670 2 98 0
Shad 1 pound 762 46 54 0
Turkey Veal, Breast 1 pound 1333 29 71 0
Other Meats
and Fish[19] 1 pound 840 47 53 0
Molasses 1 cup 976 3 0 97
_Nuts_ (shelled)
Almonds 1 cup 734 13 76 11
Peanuts 1 cup 663 19 63 18
Peanut Butter 1/3 cup 640 19 69 12
Pecans 1 cup 1145 5 87 8
Walnuts, English 1 cup 600 11 82 7
_Sugar_
Brown 1 cup 625 0 0 100
Granulated 1 cup 840 0 0 100
Powdered 1 cup 672 0 0 100
_Vegetables_
Beans, dried 1 cup 684 26 5 69
Beans, Lima, dried 1 cup 541 21 4 75
Cabbage 1 pound 145 20 9 71
Carrots 1 pound 210 10 5 85
Celery (cut in
1/4-inch pieces) 1 cup 24 24 5 71
Corn, canned 1 cup 255 11 11 78
Lentils (dried) 1 cup 640 29 3 68
Lettuce 1 large head 50 25 14 61
Mushrooms 1 pound 211 31 8 61
Onions { 1 onion 25 } 13 6 81
{ 1 pound 225 }
Parsnips 1 pound 291 10 7 83
Peas, canned
(drained) 1 cup 134 26 3 71
Peas, dried 1 cup 675 28 3 69
Tapioca 1 cup 640 0 0 100
Tomatoes, fresh 1 pound 100 21 8 71
Tomatoes, canned 1 cup 60 21 8 71
Turnip 1 cup 1/2-inch cubes 50 13 5 82
Other Vegetables[19]
FOOTNOTES:
[18] See Note 1 on page 245.
[19] See Table D on page 245.
F.--NORMAL WEIGHTS FOR MEN AND WOMEN[20]
WHAT MEN SHOULD WEIGH
Ages: 15-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64
5 ft. 0 in. 120 125 128 131 133 134 134 134 131
5 ft. 1 in. 122 126 129 131 134 136 136 136 134
5 ft. 2 in. 124 128 131 133 136 138 138 138 137
5 ft. 3 in. 127 131 134 136 139 141 141 141 140
5 ft. 4 in. 131 135 138 140 143 144 145 145 144
5 ft. 5 in. 134 138 141 143 146 147 149 149 148
5 ft. 6 in. 138 142 145 147 150 151 153 153 153
5 ft. 7 in. 142 147 150 152 155 156 158 158 158
5 ft. 8 in. 146 151 154 157 160 161 163 163 163
5 ft. 9 in. 150 155 159 162 165 166 167 168 168
5 ft. 10 in. 154 159 164 167 170 171 172 173 174
5 ft. 11 in. 159 164 169 173 175 177 177 178 180
6 ft. 0 in. 165 170 175 179 180 183 182 183 185
6 ft. 1 in. 170 177 181 185 186 189 188 189 189
6 ft. 2 in. 176 184 188 192 194 196 194 194 192
WHAT WOMEN SHOULD WEIGH
Ages: 15-19 20-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 60-64
4 ft. 11 in. 111 113 115 117 119 122 125 128 128 126
5 ft. 0 in. 113 114 117 119 122 125 128 130 131 129
5 ft. 1 in. 115 116 118 121 124 128 131 133 134 132
5 ft. 2 in. 117 118 120 123 127 132 134 137 137 136
5 ft. 3 in. 120 122 124 127 131 135 138 141 141 140
5 ft. 4 in. 123 125 127 130 134 138 142 145 145 144
5 ft. 5 in. 125 128 131 135 139 143 147 149 149 148
5 ft. 6 in. 128 132 135 139 143 146 151 153 153 152
5 ft. 7 in. 132 135 139 143 147 150 154 157 157 155
5 ft. 8 in. 136 140 143 147 151 155 158 161 161 160
5 ft. 9 in. 140 144 147 151 155 159 163 166 166 165
5 ft. 10 in. 144 147 151 155 159 163 167 170 170 169
5 ft. 11 in. 149 153 155 158 162 166 170 174 174 172
6 ft. 0 in. 154 157 159 162 165 169 173 177 177 175
FOOTNOTES:
[20] Based upon statistics furnished by the Mutual Benefit Life
Insurance Company of Newark, New Jersey.
G.--LIST OF GOVERNMENT PUBLICATIONS ON FOODS AND COOKING[21]
Beans, Peas, and other Legumes as Food Farmers' Bulletin, 121
Bread and Bread Making Farmers' Bulletin, 389
Canned Fruit, Preserves, and Jellies Farmers' Bulletin, 203
Canning Tomatoes; Home and Club Work Farmers' Bulletin, 521
Canning Vegetables in the Home Farmers' Bulletin, 359
Care of Food in the Home Farmers' Bulletin, 375
Cereal Breakfast Foods Farmers' Bulletin, 249
Cheese; Economical Uses in the Home Farmers' Bulletin, 487
Chemical Composition of American
Food Materials Experiment Stations Bulletin, 28
Corn Meal as a Food and Ways of Using It Farmers' Bulletin, 565
Eggs and Their Uses as Food Farmers' Bulletin, 128
Fireless Cooker, Hay Box, or Farmers' Bulletin, 296
Fish as Food Farmers' Bulletin, 85
Food for Young Children Farmers' Bulletin, 717
Food Customs and Diet in
American Homes Experiment Stations Circular, 110
Fruit, Use of, as Food Farmers' Bulletin, 293
Functions and Uses of Food Experiment Stations Circular, 46
Grape Juice, Unfermented,
Manufacture and Use of Farmers' Bulletin, 644
Honey and Its Uses in the Home Farmers' Bulletin, 653
Household Equipment,
Selection of Department of Agriculture Year Book, 1914
Measurements for the Household Standards Circular, 55
Meat: Economical Use of in the Home Farmers' Bulletin, 391
Meats: Composition and Cooking Farmers' Bulletin, 34
Milk, The Care of and Its Use in the Home Farmers' Bulletin, 413
Milk, The Uses of as Food Farmers' Bulletin, 363
Mushrooms and Other Common Fungi Agriculture Bulletin, 175
Mushrooms, Preserving Wild Farmers' Bulletin, 342
Nutrition of Man in U. S.,
Investigation on Experiment Stations Office
Nutrition, Principles of, and
Nutritive Value of Food Farmers' Bulletin, 142
Nuts and Their Use as Food Farmers' Bulletin, 332
Olive Oil and Its Substitution Chemistry Bulletin, 77
Oysters: The Food that has not "Gone Up" Department of Commerce,
Bureau of Fisheries,
Economic Circular No. 18
Peanut Oil Farmers' Bulletin, 751
Popcorn for Home Use Farmers' Bulletin, 553
Raisins, Figs, and Other Dried Fruits,
and Their Use Agriculture Year Book, 1912;
Separate, 610
Sugar as Food Farmers' Bulletin, 93
Vegetables, Preparation of, for the Table Farmers' Bulletin, 256
FOOTNOTES:
[21] Many of these bulletins are furnished free upon application to
one's Congressman. A list of Farmers' Bulletins, and a price list of
other government publications on foods and cooking, will be sent on
application to the Superintendent of Documents, Government Printing
Office, Washington, D. C.
INDEX
INDEX
NO. PAGE
30 After-dinner Coffee 25
241 Almonds, Salted 97
180 Anchovy Sauce 80
Appetizers and Relishes
2 Asheville Canapés 17
11 Cantaloupe Cocktail 19
8 Celery Relish 19
9 Cheese and Apple Rings 19
3 Club Canapés 17
1 Cocktail Sauce 17
3 Crab Meat Canapés 18
17 Cucumber Pickles 21
12 Fruit Cocktail 19
6 Gloucester Canapés 18
5 Mock Crab Canapés 18
18 Pepper Hash 22
14 Piccalilli 20
19 Pickled Nasturtium Seeds 22
10 Spanish Cheese 19
15 Table Sauce 20
16 Tomato Ketchup 21
7 Tuna Canapés 18
13 Winter Chili Sauce 20
442 Apple and Cranberry Shortcake 160
366 Apple and Mint Salad 135
539 Apple Cake, Dutch 189
508 Apple Cake, Ginger 180
9 Apple, Cheese and, Rings 19
529 Apple Filling 186
325 Apple Fritters 123
540 Apple Pudding, Steamed 190
538 Apple Roulettes 189
490 Apple Sauce Cake 174
659 Apples, Baked with Dates 224
693 Apricot Paste 234
2 Asheville Canapés 17
34 Asparagus Soup 27
162 Bacon and Chicken Livers 72
163 Bacon and Lamb's Liver, Fried 73
151 Bacon, Breakfast 69
426 Bacon Sandwich Rolls 154
36 Baked Bean Soup 28
448 Baked Bean and Lettuce Sandwiches 163
351 Baked Bean Salad 130
247 Baked Beans 100
546 Baked Indian Pudding 191
674 Baked Pears 228
678 Baked Rhubarb and Bananas 229
555 Baked Rice Custard 194
556 Baked Rice Pudding 194
Baking defined 15
Baking Powder 10
397 Baking Powder 146
424 Baking Powder Biscuit 154
367 Banana and Apple Salad 135
560 Banana and Grape Juice Jelly 196
368 Banana and Peanut Salad 135
326 Banana Fritters 123
558 Banana Royal 196
181 Banana Sauce 80
443 Banana Shortcake 161
541 Banana Toast 190
559 Banana Whip 196
664 Bananas, Baked 225
665 Bananas with Figs and Nuts 226
666 Bar-le-Duc Currants, Mock 226
398 Barley Bread 146
248 Beans, Black, Thick Purée of 100
35 Beans, Black, Purée of 27
37 Beans, Red Kidney, Purée of 28
440 Beaten Biscuit, Maryland 158
182 Bechamel Sauce 80
134 Beef, American Chop Suey 62
130 Beef and Bacon Cakes 61
128 Beef, Broiled Chopped 60
126 Beef, Broiled Flank Steak 60
132 Beef, Casserole of 62
120 Beef, Corned 57
173 Beef, Corned, Hash 76
170 Beef, Corned, Scalloped 75
133 Beef, Creamed Dried, with Cheese 62
129 Beef, Hamburg Meat Cakes 61
131 Beef, Loaf 61
122 Beef, Pot Roast 58
119 Beef, Pressed 57
121 Beef, Roast 58
169 Beef, Savory 75
123 Beef, Shin of, with Creole Sauce 59
127 Beef Steak, Country Style 60
70 Beef Stew 40
124 Beef, Stuffed Shin 59
369 Bellevue Salad 135
Beverages
31 Café au Lait 26
33 Chocolate 26
32 Cocoa 26
30 Coffee, After-dinner 25
20 Coffee, Egg, and Milk 23
29 Coffee, Filtered 25
24 Ginger Ale Punch 24
23 Ginger Punch 24
22 Grape Eggnog 23
21 Grape Juice 23
25 Mint Julep (Ginger Ale) 24
26 Mint Lemonade 24
27 Tea 25
28 Tea, Iced 25
424 Biscuit, Baking Powder 154
440 Biscuit, Beaten, Maryland 158
430 Biscuit, Entire Wheat 155
431 Biscuit, Fruit Tea 156
432 Biscuit, Graham 156
429 Biscuit, Quick Drop 155
183 Black Butter 81
56 Blackberry Mold 197
542 Blackberry Pudding 190
563 Blancmange, Chocolate 197
578 Blancmange, Sea Moss 202
412 Blueberry Muffins 151
630 Blueberry Pie 216
543 Blueberry Pudding 190
212 Boiled Eggs 88
521 Boiled Icing 184
Boiling defined 15
686 Bonbon Centers 233
50 Bouillon, Tomato 32
Braising defined 15
399 Bran Bread (Baking Powder) 146
378 Bran Bread (Yeast) 138
510 Bran Drop Cookies 180
413 Bran Muffins 151
Bread 9
Bread, Baking Powder
398 Barley 146
399 Bran 146
403 Brown, Bread Crumb 148
428 Coffee Cake, Quick 155
405 Corn 148
409 Corn Cake, Custard 150
411 Corn Cake, Rhode Island 150
406 Corn, Country 149
401 Dark Nut 147
400 Date 147
404 Indian Date, Steamed 148
410 Molasses Corn 150
402 Quick Raisin 147
Bread, Yeast
378 Bran 138
387 Buns 14
388 Crescents 142
380 Date 139
379 Entire Wheat 139
381 Fried 139
382 Graham and Corn 140
383 Irish 140
384 Oatmeal 140
396 Roulettes 145
385 Rye 141
386 Shredded Wheat 141
377 White 138
403 Bread Crumb Brown Bread 148
217 Bread Omelet 90
184 Bread Sauce 81
471 Bread, Stale to freshen 168
208 Bread Stuffing 86
439 Breakfast Puffs 158
460 Brews 165
Broiling defined 15
544 Brown Betty 190
403 Brown Bread, Bread Crumb 148
461 Brown Bread Toast 165
185 Brown Sauce 81
486 Brown Sugar Sirup 172
387 Buns 141
Butter 5
472 Buttered Crumbs 168
422 Buttermilk Muffins 153
353 Cabbage and Beet Salad 131
354 Cabbage and Cranberry 131
250 Cabbage Baked 101
251 Cabbage Cooked in Milk 101
31 Café au Lait 26
Cake 10
Cake
490 Apple Sauce 174
491 Canada War 174
503 Charlotte Russe 178
504 Chocolate Marshmallow Roll 179
502 Cream Pie 178
492 Date 175
493 Fudge 175
508 Ginger Apple 180
506 Gingerbread, with Egg 179
505 Gingerbread, without Egg 179
507 Gingerbread, Sour Milk 180
509 Ginger Gems 180
503 Jelly Roll 178
494 Old-Fashioned Pork 175
495 One-Egg 176
496 Orange 176
497 Plain 176
498 Spice 177
500 Sponge 177
501 Velvet Sponge 178
499 White 177
Caloric Value, Tables of 245, 250
Calorie defined 2
Calories, Daily Requirement 2
414 Cambridge Muffins 151
491 Canada War Cake 174
2 Canapés, Asheville 17
3 Canapés, Club 17
4 Canapés, Crab Meat 18
6 Canapés, Gloucester 18
5 Canapés, Mock Crab 18
7 Canapés, Tuna 18
673 Candied Grape Fruit Peel 228
Candies 11
Candies
693 Apricot Paste 234
686 Bonbon Centers 233
688 Chocolate Bonbons 233
687 Fondant Bonbons 233
685 Fondant, Coffee 232
689 Fondant, Mint 233
684 Fondant, Plain 232
690 Fondant, Quick 233
696 Fruit Wafers 236
700 Marrons Glacés 237
694 Mint Paste 235
692 Mints, After-dinner 234
691 Mints, Quick 234
701 Nuts and Fruits Glacé 237
697 Spiced Raisins 236
698 Stuffed Dates 236
699 Stuffed Prunes 236
695 Turkish Delight 235
Candle Stubs 12
Canned Vegetables 8
11 Cantaloupe Cocktail 19
590 Canton Ginger Sherbet 206
186 Caper Sauce 81
522 Caramel Icing 184
601 Caramel Sauce 209
547 Caramel Toast Pudding 191
Carbohydrates 1
Carbohydrates, Uses 1
Carbohydrates, Sources 1
Carbohydrates, Daily Requirement 1
256 Carrots Sautéed 103
257 Carrots Vinaigrette 103
39 Cauliflower 28
449 Celery and Egg Sandwiches 163
252 Celery, Braised 102
40 Celery, Cream of 29
245 Celery, Nut, and Potato Loaf 98
8 Celery Relish 19
253 Celery Root, Creamed 102
355 Celery Root Salad 131
187 Celery Sauce 82
462 Celery Toast 166
Cereals 8
308 Corn Meal and Beef Scrapple 117
293 Corn Meal Mush 113
294 Hominy, Steamed 113
295 Macaroni and Cheese, Scalloped 113
297 Noodle Balls (for Soup) 114
296 Noodle Paste 114
298 Oatmeal, Scotch 114
301 Polenta, French Fried 115
302 Polenta, Spanish 116
299 Polenta with Cheese 115
300 Polenta with Dates 115
305 Rice and Cocoanut Loaf 117
303 Rice and Ham, Baked 116
304 Rice, Boiled 116
306 Risotto 117
307 Samp, Steamed 117
310 Spaghetti and Ham, Baked 118
311 Spaghetti, Creole 118
312 Spaghetti, Italian 119
309 Wheat and Sausage Scrapple 118
503 Charlotte Russe, Cake for 178
562 Charlotte Russe Filling 197
Cheese 7
9 Cheese and Apple Rings 19
450 Cheese and Nut Sandwiches 163
237 Cheese, Baked Rice with 96
317 Cheese Balls 120
451 Cheese Club Sandwiches 163
234 Cheese, Cottage 96
235 Cheese, Crackers and, Baked 96
318 Cheese Croquettes 121
231 Cheese Croustades 95
232 Cheese Custard 95
511 Cheese Drops 181
233 Cheese Fondue 95
415 Cheese Muffins 151
236 Cheese Paste 96
188 Cheese Sauce 82
189 Cheese Sauce with Chives 82
238 Cheese, Scalloped, Toast and 97
42 Cheese Soup 29
10 Cheese, Spanish 19
654 Cheese Straws 223
655 Cheese Straws (Left-over Paste) 223
465 Cheese Toast 167
239 Cheese Tomato Rarebit 97
656 Cheese Wafers 223
512 Cheese Wafers 181
240 Cheese Welsh Rarebit 97
631 Cherry Pie 217
632 Cherry Pie, Mock 217
244 Chestnuts, Baked 98
243 Chestnuts, to Shell 98
56 Chicken and Okra Soup 35
55 Chicken, Cream of 35
162 Chicken Livers and Bacon 72
345 Chicken Salad 129
452 Chicken Sandwiches 164
13 Chili Sauce, Winter 20
33 Chocolate 26
563 Chocolate Blancmange 197
688 Chocolate Bonbons 233
513 Chocolate Cookies 181
581 Chocolate Ice Cream 203
523 Chocolate Icing 184
504 Chocolate Marshmallow Roll 179
603 Chocolate Marshmallow, Sauce 209
602 Chocolate Sauce 209
Chowders
75 Clam 43
76 Corn 43
77 Corn and Tomato 44
78 Fish 44
79 Oyster 45
80 Potato 45
81 Salmon 45
82 Salt Fish 46
83 Vegetable 46
591 Cider Frappé 206
190 Cider Sauce 82
487 Cider Sirup 173
Cinders 13
657 Cinnamon Hearts 223
604 Cinnamon Sauce 210
466 Cinnamon Toast 167
57 Clam Bisque 36
58 Clam Bouillon 36
75 Clam Chowder 43
59 Clear Soup 36
3 Club Canapés 17
12 Cocktail, Fruit 19
11 Cocktail, Cantaloupe 19
1 Cocktail Sauce 17
32 Cocoa 26
582 Cocoa Ice Cream 204
524 Cocoa Icing 185
564 Coconut and Orange Jelly 198
113 Codfish, Creamed 55
118 Codfish, Spanish 56
84 Cod Steaks, Baked 47
30 Coffee, After-dinner 25
569 Coffee and Rice Jelly 199
428 Coffee Cake, Quick 155
565 Coffee Caramel Custards 198
530 Coffee Cream Filling 186
20 Coffee, Egg, and Milk 23
29 Coffee, Filtered 25
583 Coffee Ice Cream 204
525 Coffee Icing 185
566 Coffee Junket 198
605 Coffee Sauce 210
Coloring 10
Condiments 12
Cookies
510 Bran Drop 180
511 Cheese Drops 181
512 Cheese Wafers 181
513 Chocolate 181
514 Ginger Wafers 182
517 Macaroons, Oatmeal 182
518 Macaroons, Peanut 183
515 Marshmallow Wafers 182
516 Molasses Brownies 182
519 Raisin Drop 183
520 Walnut Wafers 183
Cooking, Kinds of, defined 15
Cooking Fats 6
Cooking, Time Tables for 240
77 Corn and Tomato Chowder 44
406 Corn Bread, Country 149
410 Corn Bread, Molasses 150
405 Corn Bread, without Eggs 148
409 Corn Cake, Custard 150
411 Corn Cake, Rhode Island 150
76 Corn Chowder 43
41 Corn, Cream of 29
327 Corn Fritters 123
308 Corn Meal and Beef Scrapple 117
478 Corn Meal Griddle Cakes 170
293 Corn Meal Mush 113
425 Corn Meal Rolls 154
483 Corn Meal Waffles 172
407 Corn Muffins 149
393 Corn Muffins, Raised 144
254 Corn Pudding 102
408 Corn and Rice Muffins 149
346 Coronado Salad 129
234 Cottage Cheese 96
549 Cottage Pudding 192
5 Crab Canapés, Mock 18
4 Crab Meat Canapés 18
235 Crackers and Cheese, Baked 96
668 Cranberry Conserve 226
328 Cranberry Fritters 124
416 Cranberry Muffins 152
633 Cranberry Pie 217
634 Cranberry Pie (Open) 217
545 Cranberry Pudding, Baked 191
671 Cranberry Sauce 227
606 Cranberry Sauce (Pudding) 210
592 Cranberry Sherbet 206
567 Cranberry Whip 199
Cream 6
370 Cream Cheese Salad 136
371 Cream Cheese Salad, Frozen 136
40 Cream of Celery Soup 29
55 Cream of Chicken Soup 35
41 Cream of Corn Soup 29
46 Cream of Pea Soup 31
531 Cream Filling 186
526 Cream Icing 185
502 Cream Pie 178
463 Cream Toast 166
464 Cream Toast, Sauce for 166
96 Creamed Fish 50
213 Creamy Eggs on Toast 88
218 Creamy Omelet 90
214 Creole Eggs 89
191 Creole Sauce 83
388 Crescents 142
475 Crisp Sticks 169
Croquettes
192 Croquette Sauce 83
318 Cheese 121
317 Cheese Balls 120
319 Fish 121
320 Meat 121
321 Potato and Bean 122
322 Rice 122
323 Rice and Raisin 122
324 Salmon and Potato 122
473 Croustades 168
231 Croustades, Cheese 95
474 Croutons 169
417 Crumb Muffins 152
472 Crumbs, Buttered 168
315 Crumbs for Fried Food 120
209 Crust Stuffing 87
17 Cucumber Pickles 21
193 Cucumber Sauce 83
255 Cucumbers Sautéed 103
608 Currant Jelly Sauce 210
555 Custard, Baked Rice 194
232 Custard, Cheese 95
565 Custard, Coffee Caramel 198
635 Custard Pie 218
607 Custard Sauce 210
663 Dark Red Apple Sauce 225
444 Date and Apple Shortcake 161
532 Date and Fig Filling 186
380 Date Bread 139
400 Date Bread 147
404 Date Bread, Steamed 148
492 Date Cake 175
394 Date Muffins, Raised 144
418 Date Muffins 152
427 Date Rolls 154
609 Date Sauce 211
Desserts, Cold
558 Banana Royal 196
559 Banana Whip 196
560 Banana and Grape Juice Jelly 196
561 Blackberry Mold 197
562 Charlotte Russe Filling 197
563 Chocolate Blancmange 197
564 Coconut and Orange Jelly 198
569 Coffee and Rice Jelly 199
565 Coffee Caramel Custards 198
566 Coffee Junket 198
567 Cranberry Whip 199
568 Custard, Soft 199
570 Fruit Cream 199
571 Fruit Jelly, Spiced 200
572 Fruit Whip 200
573 Pineapple Pudding 200
575 Prune and Wheat Mold 201
574 Prune Whip 200
576 Prunes and Cranberries, Jellied 201
577 Rice Mold 202
578 Sea Moss Blancmange 202
Desserts, Frozen
579 Ices, to Freeze 203
590 Canton Ginger Sherbet 206
581 Chocolate Ice Cream 203
591 Cider Frappé 206
582 Cocoa Ice Cream 204
583 Coffee Ice Cream 204
592 Cranberry and Raisin Sherbet 206
580 Frozen Custard 203
600 Frozen Watermelon 208
593 Fruit Sherbet 206
594 Grape Bombe 207
595 Grape Sherbet 207
596 Jelly Sherbet 207
584 Mint Ice Cream 204
585 Orange Velvet Cream 204
586 Philadelphia Ice Cream 205
597 Pineapple Sherbet 207
587 Prune Ice Cream 205
598 Somerset Sherbet 208
588 Strawberry Ice Cream 205
599 Strawberry Sherbet 208
589 Vanilla Ice Cream 205
Desserts, Hot
539 Apple Cake, Dutch 189
508 Apple Cake, Ginger 180
540 Apple Pudding, Steamed 190
538 Apple Roulettes 189
541 Banana Toast 190
542 Blackberry Pudding 190
543 Blueberry Pudding 190
544 Brown Betty 190
547 Caramel Toast Pudding 191
548 Chocolate Pudding, Steamed 192
549 Cottage Pudding 192
545 Cranberry Pudding, Baked 191
550 Fig Pudding, Steamed 192
551 Fruit Pudding, Steamed 193
546 Indian Pudding, Baked 191
553 Indian Tapioca Pudding 194
552 Mock Indian Pudding 193
557 Mulled Rice 195
554 Peach Dumplings 194
555 Rice Custard, Baked 194
556 Rice Pudding, Baked 194
331 Doughnuts 125
332 Doughnuts, Small Tea 125
471 Doughnuts, Stale, to Freshen 168
194 Drawn Butter 83
479 Dried Crumb Griddle Cakes 171
658 Dried Fruit to cook 224
38 Dried Lima Bean Soup 28
429 Drop Biscuit, Quick 155
Dry Steaming defined 16
72 Dumplings 41
554 Dumplings, Peach 194
356 Dutch Potato Salad 132
Economy, General Suggestions for. See Chapter I 1
22 Eggnog 23
Eggs 6
Eggs, see also Omelets 90
212 Boiled 88
213 Creamy, on Toast 88
214 Creole 89
316 Egg for Dipping Fried Food 120
224 Scalloped, with Cheese 92
225 Scrambled, with Sausages 93
226 Scrambled, with Tomatoes 93
227 Shirred 93
228 Shirred, with Ham 93
230 Shirred, with Potato and Ham 94
229 Souffléed, with Ham Toast 94
215 with Cheese and Spaghetti 89
216 with Ham and Tomatoes 89
258 Egg Plant, Baked 103
259 Egg Plant, Fried 103
260 Egg Plant, Julienne 104
195 Egg Sauce 84
430 Entire Wheat Biscuit 155
379 Entire Wheat Bread 139
437 Entire Wheat Popovers 158
Extracts, flavoring 10
Fat 5
Fat, Temperatures for Frying 244
313 Fat, To Clarify 120
314 Fat, To Try Out 120
Fats as Food, Chief Uses 1
Fats as Food, Chief Sources 1
Fats as Food, Daily Requirement 1
Fats as Food, Cooking 6
672 Fig Paste 227
Fillings
529 Apple 186
530 Coffee Cream 186
531 Cream 186
532 Date and Fig 186
533 Fudge 187
534 Marshmallow 187
535 Mocha 187
536 Orange 187
537 Prune 188
29 Filtered Coffee 25
105 Finnan Haddie, Baked in Milk 53
109 Finnan Haddie, Broiled 54
Fireless Cooker 13
Fish 5
Fish,
84 Cod Steaks, Baked 47
113 Creamed Codfish 55
96 Creamed 50
105 Finnan Haddie, Baked 53
109 Finnan Haddie, Broiled 54
87 Flounder, Fried Fillet 48
103 Fried Scallops 52
85 Haddock, Baked Stuffed 47
86 Halibut, Boiled 47
106 Herring, Baked 53
111 Herring, Broiled 54
107 Mackerel, Baked Salt, Spiced 53
92 Oyster Pie, Creamed 49
94 Oyster Pie Shortcake 50
93 Oysters and Macaroni 49
89 Oysters, Broiled 48
91 Oysters, Creamed 49
95 Oysters, Panned 50
90 Oysters, with Brown Sauce 48
102 Salmon and Peas, Soufflé 52
112 Salmon, Broiled Smoked 54
99 Salmon, Creole 51
100 Salmon, Dutch 51
101 Salmon Loaf 52
108 Salt Codfish Baked with Crackers 54
110 Salt Codfish, Broiled 54
117 Salt Codfish, Soufflé 56
88 Sautéed with Salt Pork 48
104 Shrimps and Rice, Louisiana 53
118 Spanish Codfish 56
98 Timbales 51
Warmed over 50
97 Fish and Potato Pie 50
115 Fish Balls 55
114 Fish Cakes with Pork Scraps 55
78 Fish Chowder 44
319 Fish Croquettes 121
116 Fish Hash 56
210 Fish Stuffing 87
Flavoring Extracts 10
87 Flounder, Fried Fillet of 48
687 Fondant Bonbons 233
685 Fondant, Coffee 224
689 Fondant Mints 233
684 Fondant, Plain 232
690 Fondant, Quick 233
233 Fondue, Cheese 95
Food Classified 1
Food Daily Requirement 2
Food Government Publications 254
140 Fowl, Brown Fricassee 64
220 French Cheese Omelet 91
338 French Dressing 127
301 French Fried Potatoes 115
219 French Omelet 90
467 French Toast 167
Fricasseeing defined 15
381 Fried Bread 139
Fritters
325 Apple, Sliced 123
326 Banana 123
327 Corn 123
328 Cranberry 124
329 Rice and Currant 124
330 Salmon 124
580 Frozen Custard 203
Fruit
663 Apple Sauce, Dark Red 225
659 Baked Apples, with Dates 224
664 Baked Bananas 225
674 Baked Pears 228
678 Baked Rhubarb and Bananas 229
665 Bananas, with Figs and Nuts 226
666 Bar-le-Duc Currants, Mock 226
673 Candied Grape Fruit Peel 228
668 Cranberry Conserve 226
671 Cranberry Sauce 227
658 Dried, to Cook 224
672 Fig Paste, Laxative 227
660 Grape and Apple Jelly 224
662 Grape and Apple Sauce 225
682 Jam, Red Tomato 230
675 Marmalade, Pear and Ginger 228
680 Marmalade, Rhubarb and Fig 230
679 Marmalade, Rhubarb and Orange 229
681 Marmalade, Three in One 230
670 Preserved Cranberries 227
677 Quince Honey 229
667 Red Currant Conserve 226
661 Spiced Apple Jelly 225
669 Spiced Cranberries 227
676 Spiced Prunes 229
683 Watermelon Rind, Sweet Pickled 231
12 Fruit Cocktail 19
570 Fruit Cream 199
610 Fruit Sauce 211
593 Fruit Sherbet 206
43 Fruit Soup 30
431 Fruit Tea Biscuit 156
696 Fruit Wafers 236
572 Fruit Whip 200
Fruits 10
Frying defined 15
493 Fudge Cake 175
533 Fudge Filling 187
Fuel 13
Garnishings 12
Gas 13
17 Gherkins 21
453 Giblet Sandwiches 164
24 Ginger Ale Punch 24
508 Ginger Apple Cake 180
509 Ginger Gems 180
23 Ginger Punch 24
611 Ginger Sauce 211
514 Ginger Wafers 182
507 Gingerbread, Sour Milk 180
506 Gingerbread, with Egg 179
505 Gingerbread, without Egg 179
6 Gloucester Canapés 18
468 Goldenrod Ham Toast 167
648 Gooseberry Patties 221
636 Gooseberry Pie 218
Government Publications on Food 254
382 Graham and Corn Bread 140
432 Graham Biscuit 156
438 Graham Popovers 158
594 Grape Bombe 207
22 Grape Eggnog 23
21 Grape Juice 23
662 Grape Juice and Apple Sauce 225
595 Grape Sherbet 207
Griddle Cakes
478 Corn Meal 170
479 Dried Crumb 171
476 Plain 170
481 Raised Buckwheat 171
480 Rice 171
477 Sour Milk 170
Grilling defined 15
Groceries 5
85 Haddock, Baked Stuffed 47
86 Halibut, Boiled 47
454 Ham and Cheese Sandwiches 164
171 Ham and Potato, Baked 76
153 Ham, Baked Sliced 69
152 Ham, Broiled 69
172 Ham Mousse 76
221 Ham Omelet 91
129 Hamburg Meat Cakes 61
612 Hard Sauce 211
173 Hash, Corned Beef, with Beets 76
116 Hash, Fish 56
18 Hash, Pepper 22
174 Hash, Savory, Baked 77
175 Hash, Southern 77
292 Hash, Vegetable 112
106 Herring, Baked 53
111 Herring, Smoked Broiled 54
196 Hollandaise Sauce 84
294 Hominy, Steamed 113
677 Honey, Quince 229
197 Horseradish Sauce 84
28 Iced Tea 25
Ices, See Frozen Deserts
Icings
521 Boiled 184
522 Caramel 184
523 Chocolate 184
524 Cocoa 185
525 Coffee 185
526 Cream 185
527 Orange 185
528 Quick 185
553 Indian Tapioca Pudding 194
383 Irish Bread 140
71 Irish Stew with Dumplings 40
682 Jam, Red Tomato 230
333 Jam Cakes, Fried 125
433 Jam Rolls 156
576 Jellied Prunes and Cranberries 201
Jelly
560 Banana and Grape 196
564 Coconut and Orange 198
569 Coffee and Rice 199
660 Grape and Apple 224
661 Spiced Apple 225
571 Spiced Fruit 200
503 Jelly Roll, Cake for 178
596 Jelly Sherbet 207
60 Julienne Soup 37
16 Ketchup Tomato 21
165 Kidneys, Devilled 73
164 Kidneys in Brown Sauce 73
Kitchen Equipment 12
73 Lamb Broth with Spaghetti 41
135 Lamb, Brown Fricassee 63
136 Lamb, Casserole of 63
137 Lamb Chops 63
138 Lamb Cutlets 64
139 Lamb, Rolled Roast 64
357 Leek Salad 132
261 Leeks, Creamed 104
Left-over Vegetables 8
637 Lemon Pie 218
613 Lemon Sauce 211
488 Lemon Sirup 173
26 Lemonade, Mint 24
222 Light Omelet 91
249 Lima Bean Loaf 101
38 Lima Bean Soup, Dried 28
163 Liver, Lamb's, and Bacon 73
160 Liver, Braised 72
161 Liver, Brown Fricassee 72
176 Liver Patties 77
131 Loaf, Beef 61
245 Loaf, Celery, Nut, and Potato 98
154 Loaf, Ham 69
249 Loaf, Lima Bean 101
246 Loaf, Nut 99
305 Loaf, Rice and Coconut 117
101 Loaf, Salmon 52
157 Loaf, Veal, Baked 70
158 Loaf, Veal, Boiled 71
Macaroni 8
295 Macaroni and Cheese, Scalloped 113
93 Macaroni, Oysters and 49
517 Macaroons, Oatmeal 182
518 Macaroons, Peanut 183
107 Mackerel, Baked Salt (Spiced) 53
Marketing 3
638 Marlborough Pie 218
675 Marmalade, Pear and Ginger 228
681 Marmalade, Three in One 230
700 Marrons Glacés 237
534 Marshmallow Filling 187
455 Marshmallow Sandwiches 164
614 Marshmallow Sauce 212
515 Marshmallow Wafers 182
339 Mayonnaise Dressing 127
Meals, Planning 1
Meat 3
347 Meat and Potato Salad 129
320 Meat Croquettes 121
Meats
134 American Chop Suey 62
171 Baked Ham and Potato 76
153 Baked Sliced Ham 69
130 Beef and Bacon Cakes 61
131 Beef Loaf 61
160 Braised Liver 72
151 Breakfast Bacon 69
128 Broiled Chopped Beef 60
126 Broiled Flank Steak 60
152 Broiled Ham 69
140 Brown Fricassee of Fowl 64
135 Brown Fricassee of Lamb 63
161 Brown Fricassee of Liver 72
132 Casserole of Beef 62
136 Casserole of Lamb 63
145 Casserole of Rabbit and Okra 67
162 Chicken Livers and Bacon 72
142 Chicken Pie 65
173 Corned Beef Hash with Beets 76
144 Country Club Rabbit 66
133 Creamed Dried Beef with Cheese 62
165 Devilled Kidneys 73
163 Fried Lamb's Liver and Bacon 73
154 Ham Loaf 69
172 Ham Mousse 76
129 Hamburg Meat Cakes 61
137 Lamb Chops 63
138 Lamb Cutlets 64
164 Lambs' Kidneys in Brown Sauce 73
176 Liver Patties 77
179 Meat Shortcake 79
178 Meat Soufflé 78
177 Meat and Tomato Pie 78
147 Pork Chops 68
122 Pot Roast of Beef 58
159 Potted Head 71
143 Potted Pigeons 66
119 Pressed Beef 57
120 Pressed Corn Beef 57
121 Roast Beef 58
155 Roast Breast of Veal 70
141 Roast Fowl 65
146 Roast Pork 67
139 Rolled Roast of Lamb 64
148 Sausage Cakes 68
149 Sausage Cakes with Apple 68
150 Sausage with Oysters and Eggs 68
169 Savory Beef 75
174 Savory Hash (Baked) 77
170 Scalloped Corned Beef 75
123 Shin of Beef, Creole Sauce 59
175 Southern Hash 77
166 Spanish Tripe 74
125 Steak, to Broil 59
127 Steak, Country Style 60
124 Stuffed Shin of Beef 59
167 Tripe Fried in Batter 74
168 Tripe Fried in Crumbs 74
157 Veal Loaf, Baked 70
158 Veal Loaf, Boiled 71
156 Veal with Vegetables 70
627 Meringue for Tarts and Pies 216
628 Meringue, One-Egg 216
Milk 6
20 Milk, Coffee, Egg, and 23
624 Mince Meat 215
625 Mince Meat, Mock 215
626 Mince Meat, Green Tomato 215
639 Mince Pie 219
25 Mint Julep (Ginger Ale) 24
26 Mint Lemonade 24
584 Mint Ice Cream 204
694 Mint Paste 235
198 Mint Sauce 84
692 Mints, After-dinner 234
691 Mints, Quick 234
535 Mocha Filling 187
615 Mocha Sauce 212
666 Mock Bar-le-Duc Currants 226
632 Mock Cherry Pie 217
5 Mock Crab Canapés 18
456 Mock Crab Sandwiches 164
552 Mock Indian Pudding 193
61 Mock Turtle Soup 37
Moist Steaming defined 16
516 Molasses Brownies 182
Muffins, Baking Powder
412 Blueberry 151
413 Bran 151
422 Buttermilk 153
414 Cambridge 151
415 Cheese 151
407 Corn 149
408 Corn and Rice 149
416 Cranberry 152
417 Crumb 152
418 Date 152
419 Plain 152
420 Rye 153
423 Sally Lunn 153
421 Sour Milk 153
Muffins, Yeast
392 Raised 143
393 Raised Corn 144
394 Raised Date 144
395 Raised Oatmeal 144
471 Muffins, Stale, to Freshen 168
557 Mulled Rice 195
199 Mushroom Sauce 84
62 Mushroom Soup 37
459 Mustard Butter 165
200 Mustard Pickle Sauce 85
19 Nasturtium Seeds, Pickled 22
297 Noodle Balls (for Soup) 114
296 Noodle Paste 114
Noodles 8
Normal Weights for Men and Women, Table of 253
401 Nut Bread, Dark 147
Nuts
241 Almonds, Salted 97
245 Celery, Nut, and Potato Loaf 98
244 Chestnuts, Baked 98
243 Chestnuts, to Shell 98
246 Loaf 99
700 Marrons Glacés 237
701 Nuts and Fruits Glacé 237
242 Peanut Butter 98
298 Oatmeal, Scotch 114
384 Oatmeal Bread 140
517 Oatmeal Macaroons 182
395 Oatmeal Muffins, Raised 144
44 Oatmeal Soup 30
484 Oatmeal Waffles 172
Oleomargarine 6
Omelets
217 Bread 90
218 Creamy 90
219 French 90
220 French Cheese 91
221 Ham 91
222 Light 91
223 Salmon 92
495 One-Egg Cake 176
352 Onion Salad 131
63 Onion Soup 38
363 Onion, Spanish, and Tomato Salad 134
262 Onions in Potato Nests 104
373 Orange and Cress Salad 136
496 Orange Cake 176
536 Orange Filling 187
527 Orange Icing 185
616 Orange Marmalade Sauce 212
201 Orange Mint Sauce 85
640 Orange Pie 219
489 Orange Sirup 173
585 Orange Velvet Cream 204
79 Oyster Chowder 45
92 Oyster Pie, Creamed 49
282 Oyster Plant, Creamed 109
94 Oyster Shortcake 50
64 Oyster Stew 38
65 Oyster and Celery Bouillon 38
93 Oysters and Macaroni 49
89 Oysters, Broiled 48
91 Oysters, Creamed 49
95 Oysters, Panned 50
90 Oysters with Brown Sauce 48
Pan-Baking defined 15
Pan-Broiling defined 15
95 Panned Oysters 50
389 Parker House Rolls 142
Pastry
629 Apple Pie, Sliced 216
647 Banbury Tarts 221
630 Blueberry Pie 216
654 Cheese Straws 223
655 Cheese Straws (Left-over Paste) 223
656 Cheese Wafers 223
631 Cherry Pie 217
632 Cherry Pie, Mock 217
657 Cinnamon Hearts 223
633 Cranberry Pie 217
634 Cranberry Pie (Open) 217
635 Custard Pie 218
648 Gooseberry Patties 221
636 Gooseberry Pie 218
637 Lemon Pie 218
638 Marlborough Pie 218
639 Mince Pie 219
640 Orange Pie 219
621 Patty Shells 214
622 Pie Shell 214
641 Pineapple Pie 219
619 Plain Paste 213
649 Prune and Apple Tart 221
650 Prune Patties 222
642 Prune Pie 220
643 Pumpkin Pie 220
644 Raisin Pie 220
651 Raspberry Pie (Individual) 222
645 Rhubarb Pie 220
652 Rhubarb Meringue Patties 222
620 Rich Paste 213
653 Squash Patties 222
646 Squash Pie 221
623 Tart Shells 214
46 Pea Soup, Cream of 31
47 Peas, Purée of Split 31
554 Peach Dumplings 194
242 Peanut Butter 98
518 Peanut Macaroons 183
457 Peanut Sandwich Filling 165
211 Peanut Stuffing 87
374 Pear Salad 137
264 Peas and Lettuce 105
263 Peas, Green 104
358 Pepper and Cabbage Salad 132
18 Pepper Hash 22
265 Peppers, Stuffed Green 105
586 Philadelphia Ice Cream 205
14 Piccalilli 20
19 Pickled Nasturtium Seeds 22
17 Pickles, Cucumber 21
Pie. See Pastry
142 Pie, Chicken 65
97 Pie, Fish and Potato 50
177 Pie, Meat and Tomato 78
627 Pie, Meringue for 216
92 Pie, Oyster 49
622 Pie Shell 214
143 Pigeons, Potted 66
376 Pineapple and Cottage Cheese Salad 137
375 Pineapple, Cheese, and Date Salad 137
641 Pineapple Pie 219
573 Pineapple Pudding 200
597 Pineapple Sherbet 207
497 Plain Cake 176
419 Plain Muffins 152
619 Plain Paste 213
Planning Meals 1
301 Polenta, French Fried 115
302 Polenta, Spanish 116
299 Polenta with Cheese 115
300 Polenta with Dates 115
436 Popovers 157
437 Popovers, Entire Wheat 158
438 Popovers, Graham 158
494 Pork Cake 175
147 Pork Chops 68
146 Pork, Roast 67
321 Potato and Bean Croquettes 122
80 Potato Chowder 45
269 Potato Croutons 106
359 Potato Salad 132
45 Potato Soup 30
280 Potato, Sweet, Custard 109
267 Potatoes, Baked 106
266 Potatoes, Boiled 105
268 Potatoes, Creamed 106
270 Potatoes, French Fried 106
271 Potatoes, Hashed Brown 106
272 Potatoes, Lyonnaise 107
273 Potatoes, Pan-Roasted 107
274 Potatoes, Scalloped, with Cheese 107
275 Potatoes, Scalloped, with Peppers and Cheese 107
276 Potatoes, Stuffed, with Cheese and Bacon 108
277 Potatoes, Stuffed with Nuts and Bacon 108
278 Potatoes, Sweet, French Fried 108
279 Potatoes, Sweet, glazed 109
281 Potatoes, Sweet, stuffed 109
Pot-Roasting defined 15
159 Potted Head 71
670 Preserved Cranberries 227
Protein, Chief Uses 1
Protein, Chief Sources 1
Protein, Daily Requirement 1
445 Prune and Apple Shortcake 161
649 Prune and Apple Tart 221
575 Prune and Wheat Mold 201
537 Prune Filling 188
587 Prune Ice Cream 205
650 Prune Patties 222
642 Prune Pie 220
574 Prune Whip 200
Publications on Food, List of 254
542 Pudding, Blackberry 190
543 Pudding, Blueberry 190
544 Pudding, Brown Betty 190
547 Pudding, Caramel Toast 191
548 Pudding, Chocolate, Steamed 192
549 Pudding, Cottage 192
545 Pudding, Cranberry, Baked 191
550 Pudding, Fig, Steamed 192
551 Pudding, Fruit, Steamed 193
546 Pudding, Indian, Baked 191
553 Pudding, Indian Tapioca 194
552 Pudding, Mock Indian 193
573 Pudding, Pineapple 200
556 Pudding, Rice, Baked 194
439 Puffs, Breakfast 158
643 Pumpkin Pie 220
24 Punch, Ginger Ale 24
23 Punch, Ginger 24
35 Purée of Black Beans 27
37 Purée of Red Kidney Beans 28
47 Purée of Split Peas 31
528 Quick Icing 185
677 Quince Honey 229
145 Rabbit, Casserole of, and Okra 67
144 Rabbit, Country Club 66
481 Raised Buckwheat Cakes 171
393 Raised Corn Muffins 144
392 Raised Muffins 143
402 Raisin Bread 147
458 Raisin Bread and Cheese Sandwiches 165
519 Raisin Drop Cookies 183
644 Raisin Pie 220
239 Rarebit, Tomato 97
240 Rarebit, Welsh 97
651 Raspberry Pie, Individual 222
667 Red Currant Conserve 226
8 Relish, Celery 19
Relishes, See Appetizers and Relishes
680 Rhubarb and Fig Marmalade 230
679 Rhubarb and Orange Marmalade 229
652 Rhubarb Meringue Patties 222
645 Rhubarb Pie 220
Rice 8
305 Rice and Coconut Loaf 117
329 Rice and Currant Fritters 124
303 Rice and Ham, Baked 116
323 Rice and Raisin Croquettes 122
48 Rice and Tomato Soup 31
237 Rice Baked, with Cheese 96
304 Rice Boiled 116
322 Rice Croquettes 122
480 Rice Griddle Cakes 171
577 Rice Mold 202
557 Rice, Mulled 195
485 Rice Waffles 172
620 Rich Paste 213
9 Rings, Cheese and Apple 19
306 Risotto 117
Roasting defined 16
204 Roast Goose, Sauce for 85
204 Roast Pork, Sauce for 85
Rolls, Baking Powder
426 Bacon Sandwich 154
425 Corn Meal 154
427 Date 154
433 Jam 156
Rolls, Yeast
389 Parker House 142
390 Shamrock 143
471 Stale, to Freshen 168
391 Swedish Coffee 143
Roulettes
538 Apple 189
447 Cheese 162
447 Devilled Ham 162
447 Fruit 162
447 Marmalade 162
447 Peanut Butter 162
396 Raised 145
447 Raisin and Nut 162
341 Russian Dressing 128
385 Rye Bread 141
420 Rye Muffins 153
Salads 8
366 Apple and Mint 135
351 Baked Bean 130
367 Banana and Apple 135
368 Banana and Peanut 135
369 Bellevue 135
352 Bermuda Onion 131
353 Cabbage and Beet 131
354 Cabbage and Cranberry 131
355 Celery Root 131
345 Chicken 129
346 Coronado 129
370 Cream Cheese 136
371 Cream Cheese, Frozen 136
356 Dutch Potato 132
357 Leek 132
347 Meat and Potato 129
373 Orange and Cress 136
374 Pear 137
358 Pepper and Cabbage 132
375 Pineapple, Cheese, and Date 137
376 Pineapple and Cottage Cheese 137
359 Potato 132
348 Salmon 130
361 Samoset 133
349 Shrimp 130
362 Spanish 133
363 Spanish Onion and Tomato 134
360 Sweet Potato 133
364 Tomato Jelly 134
350 Tuna 130
365 Vegetable 134
372 Waldorf, Jellied 136
Salad Dressings 8
334 Cooked 126
335 Cooked, Evaporated Milk 126
336 Currant Jelly 127
337 Devilled Ham 127
338 French 127
339 Mayonnaise 127
340 Potato Mayonnaise 128
343 Quick Mayonnaise 128
341 Russian 128
342 Sour Cream 128
344 Uncooked, Condensed Milk 129
423 Sally Lunn 153
102 Salmon and Peas Soufflé 52
324 Salmon and Potato Croquettes 122
66 Salmon Bisque 39
81 Salmon Chowder 45
99 Salmon Creole 51
100 Salmon Dutch 51
330 Salmon Fritters 124
101 Salmon Loaf 52
223 Salmon Omelet 92
348 Salmon Salad 130
112 Salmon, Smoked Broiled 54
282 Salsify, Creamed 109
108 Salt Codfish Baked with Crackers 54
110 Salt Fish, Broiled 54
82 Salt Fish Chowder 46
117 Salt Fish Soufflé 56
361 Samoset Salad 133
307 Samp, Steamed 117
Sandwiches
448 Baked Bean and Lettuce 163
449 Celery and Egg 163
450 Cheese and Nut 163
451 Cheese Club 163
452 Chicken 164
453 Giblet 164
454 Ham and Cheese 164
455 Marshmallow 164
456 Mock Crab 164
458 Raisin Bread and Cheese 165
457 Sandwich Filling, Peanut 165
1 Sauce, Cocktail 17
Sauces for Desserts
601 Caramel 209
602 Chocolate 209
603 Chocolate Marshmallow 209
604 Cinnamon 210
605 Coffee 210
606 Cranberry 210
608 Currant Jelly 210
607 Custard 210
609 Date 211
610 Fruit 211
611 Ginger 211
612 Hard 211
613 Lemon 211
614 Marshmallow 212
615 Mocha 212
616 Orange Marmalade 212
617 Soft 212
618 Strawberry 212
Sauces for Fish and Meat
180 Anchovy 80
181 Banana 80
182 Bechamel 80
183 Black Butter 81
184 Bread 81
185 Brown 81
186 Caper 81
187 Celery 82
188 Cheese 82
189 Cheese with Chives 82
190 Cider 82
191 Creole 83
192 Croquette 83
193 Cucumber 83
194 Drawn Butter 83
195 Egg 84
196 Hollandaise 84
197 Horseradish 84
198 Mint 84
199 Mushroom 84
200 Mustard Pickle 85
201 Orange Mint 85
204 for Roast Goose 85
204 for Roast Pork 85
205 Sharp 86
206 Soubise 86
15 Table 20
202 Tartare 85
203 Tomato 85
207 White 86
13 Winter Chili 20
148 Sausage Cakes 68
149 Sausage Cakes Baked with Apple 68
150 Sausages with Oysters and Eggs 68
Sautéing defined 16
224 Scalloped Eggs with Cheese 92
238 Scalloped Toast and Cheese 97
103 Scallops, Fried 52
434 Scones, Potato 157
435 Scones, Scotch 157
298 Scotch Oatmeal 114
74 Scotch Broth 41
225 Scrambled Eggs with Sausages 93
226 Scrambled Eggs with Tomato 93
308 Scrapple, Corn Meal and Beef 117
309 Scrapple, Wheat, and Sausage 118
578 Sea Moss Blancmange 202
227 Shirred Eggs 93
228 Shirred Eggs with Ham 93
230 Shirred Eggs with Potato and Ham 94
Shortcakes
441 Shortcake 160
442 Apple and Cranberry 160
443 Banana 161
444 Date and Apple 161
179 Meat 79
94 Oyster 50
445 Prune and Apple 161
446 Strawberry 161
Shortening 5
386 Shredded Wheat Bread 141
349 Shrimp Salad 130
104 Shrimps and Rice, Louisiana 53
Simmering defined 16
Sirups
486 Brown Sugar 172
487 Cider 173
488 Lemon 173
489 Orange 173
629 Sliced Apple Pie 216
568 Soft Custard 199
617 Soft Sauce 212
598 Somerset Sherbet 208
206 Soubise Sauce 86
178 Soufflé, Meat 78
102 Soufflé, Salmon and Peas 52
229 Souffléed Egg with Ham Toast 94
Soups without Meat
34 Asparagus 27
36 Baked Bean 28
35 Black Bean 27
39 Cauliflower 28
42 Cheese 29
40 Cream of Celery 29
41 Cream of Corn 29
46 Cream of Pea 31
38 Dried Lima Bean 28
43 Fruit 30
44 Oatmeal 30
45 Potato 30
47 Purée of Split Peas 31
37 Red Kidney Bean 28
48 Rice and Tomato 31
50 Tomato Bouillon 32
49 Tomato Bisque 32
51 Tomato and Oatmeal 33
52 Tomato and Peanut 33
54 Vegetable 34
53 Windsor 33
Soups and Stews with Meat or Fish
70 Beef Stew 40
56 Chicken and Okra 35
57 Clam Bisque 36
58 Clam Bouillon 36
59 Clear 36
55 Cream of Chicken 35
71 Irish Stew with Dumplings 40
60 Julienne 37
73 Lamb Broth with Spaghetti 41
61 Mock Turtle 37
62 Mushroom 37
63 Onion 38
65 Oyster and Celery Bouillon 38
64 Oyster Stew 38
66 Salmon Bisque 39
74 Scotch Broth 41
67 Soup Stock 39
68 Tomato Tapioca 39
69 Tuna 40
342 Sour Cream Dressing 128
507 Sour Milk Gingerbread 180
477 Sour Milk Griddle Cakes 170
421 Sour Milk Muffins 153
254 Southern Corn Pudding 102
310 Spaghetti and Ham, Baked 118
311 Spaghetti, Creole 118
312 Spaghetti, Italian 119
10 Spanish Cheese 19
302 Spanish Polenta 116
362 Spanish Salad 133
498 Spice Cake 177
669 Spiced Cranberries 227
571 Spiced Fruit Jelly 200
676 Spiced Prunes 229
697 Spiced Raisins 236
283 Spinach 110
500 Sponge Cake 117
501 Sponge Cake, Velvet 178
284 Squash, Baked Winter 110
653 Squash Patties 222
646 Squash Pie 221
471 Stale Bread, to Freshen 168
125 Steak, to Broil 59
Steaming defined 16
548 Steamed Chocolate Pudding 192
550 Steamed Fig Pudding 192
551 Steamed Fruit Pudding 193
Stewing defined 16
Stock Pot 4
588 Strawberry Ice Cream 205
618 Strawberry Sauce 212
599 Strawberry Sherbet 208
446 Strawberry Shortcake 161
698 Stuffed Dates 236
699 Stuffed Prunes 236
Stuffings
208 Bread 86
209 Crust 87
210 Fish 87
211 Peanut 87
285 Succotash 110
469 Sunday Toast 167
360 Sweet Potato Salad 133
15 Table Sauce 20
202 Tartare Sauce 85
647 Tarts, Banbury 221
627 Tarts, Meringue for 216
623 Tart Shells 214
27 Tea 25
28 Tea, Iced 25
Temperatures for Cooking, Table of 243
98 Timbales, Fish 51
Toasts
460 Brewis 165
461 Brown Bread 165
462 Celery 166
465 Cheese 167
466 Cinnamon 167
463 Cream 166
464 Cream, Sauce for 166
475 Crisp Sticks 169
473 Croustades 168
474 Croutons 169
467 French 167
468 Goldenrod Ham 167
469 Sunday 167
470 Tomato Cream, with Egg 168
51 Tomato and Oatmeal Soup 33
52 Tomato and Peanut Soup 33
49 Tomato Bisque 32
50 Tomato Bouillon 32
470 Tomato Cream Toast with Egg 168
287 Tomato Custard 111
364 Tomato Jelly Salad 134
16 Tomato Ketchup 21
48 Tomato, Rice and, Soup 31
203 Tomato Sauce 85
68 Tomato Tapioca Soup 39
286 Tomatoes, Baked 111
288 Tomatoes, Fried Green 111
289 Tomatoes, Stewed 111
290 Tomatoes, Stuffed 112
167 Tripe Fried in Batter 74
168 Tripe Fried in Crumbs 74
166 Tripe, Spanish 74
7 Tuna Canapés 18
350 Tuna Salad 130
69 Tuna Soup 40
695 Turkish Delight 235
291 Turnips, Creamed 112
Utensils, Kitchen 12
589 Vanilla Ice Cream 205
157 Veal Loaf (Baked) 70
158 Veal Loaf (Boiled) 71
155 Veal, Roast Breast, Stuffed 70
156 Veal with Vegetables 70
83 Vegetable Chowder 46
365 Vegetable Salad 134
54 Vegetable Soup 34
Vegetables
247 Baked Beans 100
250 Baked Cabbage 101
248 Beans, Thick Purée of Black 100
252 Braised Celery 102
251 Cabbage Cooked in Milk 101
256 Carrots Sautéed 103
257 Carrots Vinaigrette 103
254 Corn Pudding 102
253 Creamed Celery, Root 102
255 Cucumbers Sautéed 103
258 Egg Plant, Baked 103
259 Egg Plant, Fried 103
260 Egg Plant Julienne 104
292 Hash 112
261 Leeks, Creamed 104
249 Lima Bean Loaf 101
262 Onions in Potato Nests 104
282 Oyster Plant, Creamed 109
263 Peas, Green 104
264 Peas and Lettuce 105
265 Peppers, Stuffed Green 105
267 Potatoes, Baked 106
266 Potatoes, Boiled 105
268 Potatoes, Creamed 106
270 Potatoes, French Fried 106
271 Potatoes, Hashed Brown 106
272 Potatoes, Lyonnaise 107
273 Potatoes, Pan-Roasted 107
274 Potatoes, Scalloped, with Cheese 107
276 Potatoes, Scalloped, with Peppers and Cheese 107
276 Potatoes, Stuffed, with Cheese and Bacon 108
277 Potatoes, Stuffed, with Nuts and Cheese 108
279 Potatoes, Sweet, glazed 109
278 Potatoes, Sweet, French Fried 108
281 Potatoes, Sweet, Stuffed 109
269 Potato Croutons 106
280 Potato, Sweet, Custard 109
282 Salsify, Creamed 109
283 Spinach 110
284 Squash, Baked Winter 110
285 Succotash 110
287 Tomato Custard 111
286 Tomatoes, Baked 111
288 Tomatoes, Fried Green 111
289 Tomatoes, Stewed 111
290 Tomatoes, Stuffed 112
291 Turnips, Creamed 112
Vegetables, Canned 8
Vegetables, Dried 8
Vegetables, Fresh 8
Vegetables, Left-over 8
482 Waffles 172
483 Waffles, Corn Meal 172
484 Waffles, Oatmeal 172
485 Waffles, Rice 172
372 Waldorf Salad, Jellied 136
520 Walnut Wafers 183
600 Watermelon, Frozen 208
683 Watermelon Rind, Sweet Pickled 231
Weights and Measures, Table of 239
240 Welsh Rarebit 97
309 Wheat and Sausage Scrapple 118
377 White Bread 138
499 White Cake 177
207 White Sauce 86
53 Winsor Soup 33
13 Winter Chili Sauce 20
End of Project Gutenberg's Better Meals for Less Money, by Mary Green
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