The Project Gutenberg eBook of Molly Gavin's own cookbook
This ebook is for the use of anyone anywhere in the United States and
most other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms
of the Project Gutenberg License included with this ebook or online
at www.gutenberg.org. If you are not located in the United States,
you will have to check the laws of the country where you are located
before using this eBook.
Title: Molly Gavin's own cookbook
Author: Molly Gavin
Release date: January 14, 2026 [eBook #77698]
Language: English
Original publication: Washington: The Grimes Company, 1927
Credits: Aaron Adrignola, A Marshall and the Online Distributed Proofreading Team at https://www.pgdp.net (This book was produced from images made available by the HathiTrust Digital Library.)
*** START OF THE PROJECT GUTENBERG EBOOK MOLLY GAVIN'S OWN COOKBOOK ***
TRANSCRIBER’S NOTE
Italic text is denoted by _underscores_.
Bold text is denoted by =equals signs=.
Some minor changes to the text are noted at the end of the book.
There was not a Table of Contents in the original book. One is
provided here for the modern reader.
_Foreword_
_How to Use This Book_
The Art of Cooking 7
Bread 8
Beverages 12
Cake 16
Candy 20
Cereals 26
Cheese 28
Soup 32
Vegetables 38
Biscuits, Muffins, Quick Breads 44
Cookies, Gingerbread, and Doughnuts 48
Sandwiches 55
Salads 59
Pies, Dumplings, Tarts 63
Puddings 69
Sauces 74
Sauces For Desserts 77
Mayonnaise Dressing 79
Icings 81
Veal 85
Methods of Cooking Meats 86
Beef 88
Stews 91
Chowders 92
Mutton and Lamb 94
Sweetbreads, Tongues, Etc. 97
Pork 99
Shellfish 103
Fish 108
Chilled Desserts 119
Poultry and Game 128
Preserves 137
Eggs 146
Kitchen Utensils 153
Table Etiquette 154
Kitchen Economy 155
Fasting and Abstaining 157
The Cook’s Dictionary 158
Index 160
[Illustration:
MOLLY GAVIN’S
OWN
COOK BOOK]
_MOLLY GAVIN’S OWN COOKBOOK_
Compiled by MOLLY GAVIN, author of “FOOD FOR CHILDREN,” “FISH DAYS AND
FAST DAYS,” and numerous other books and booklets, and cooking and home
economics counsellor to hundreds of thousands of women through her
weekly and monthly columns in leading Catholic newspapers and magazines
throughout the United States and Canada.
THE GRIMES COMPANY
_Publishers_
National Press Building
Washington, D. C.
Copyright 1927
THE GRIMES COMPANY
_FOREWORD_
This is perhaps the first complete cookbook of its kind ever published.
There are many others intended for the general public; but, as far as I
have been able to determine, this is the first compiled primarily for
Catholic women.
In assembling the cooking information that follows I had Catholic women
in mind principally for the reason that they have to consider fast and
abstinence regulations which our non-Catholic sisters naturally do not
observe. Kitchen problems of Catholic women differ in many respects
from the problems of women outside the Church. This fact has been so
impressed upon me in recent years by hundreds of mothers, priests’
housekeepers and nuns who have been writing to me for cooking advice
that I have decided to be of greater assistance to them, if possible.
When I suggested a complete cookbook thousands of these women assured
me it was exactly what they wanted. Other thousands had previously
asked for detailed help in permanent form.
This cookbook is the answer to their requests. Herein I am giving to
them a collection of accurate, practical, and inexpensive recipes.
With the cooperation of the publishers these have been printed in
convenient form in a volume that will open easily and lay flat so that
the cook may follow the table of ingredients and instructions without
experiencing the usual cookbook difficulty of exasperatingly fumbling
to keep the page she wants in place while her hands are full of dough.
Another feature is that more than 300 pages of recipes have been
arranged in actually half that number—a convenience and saving which I
believe will meet with the favor of my readers.
This book is complete in itself, but as in every other phase of life,
something new is always developing, so it is with cooking. New short
cuts are being constantly devised, new savings are being hit upon. To
keep in touch with the latest in cooking, may I suggest in conclusion
that my readers follow the cooking columns which I conduct in the
leading Catholic newspapers and magazines? Through these columns I
am able to provide a direct and personal advice service to women who
desire personal help with their kitchen problems.
MOLLY GAVIN.
_How to Use This Book_
In compiling this book the author has made no attempt at an
alphabetical arrangement. Instead she has grouped recipes, menus, hints
and helpful matter into the divisions and departments in which one
naturally would expect to find them listed. Thus, under the general
heading “Meats” she offers a variety of recipes for the preparation of
chicken, beef, pork, mutton and game; while under “Bread” she presents
a wide choice of recipes for biscuits, rolls, etc.
Realizing, however, that the busy cook usually wants a recipe in a
hurry, a simpler and more direct method of telling her exactly where
to find what she wants is provided at the end of the book in the
alphabetical index. All the reader has to do is to turn to the index
for the number of the page on which the recipe she desires may be found.
A table of the abbreviations used throughout the book follows:
c = cup
tsp = teaspoon
tbp = tablespoon
hr = hour
pt = pint
qt = quart
min = minute
oz = ounces
db = double boiler
bp = baking powder
temp = temperature
fc = food chopper
° = degrees
F = Fahrenheit
sq = squares
lbs = pounds
″ = inches
To insure good results from the use of this book these rules are
essential:
1. Be sure you understand the recipe you are using.
2. Be careful and accurate in your measurements.
3. Thoroughly blend or mix your ingredients.
4. Give careful attention to proper temperatures in mixing and cooking.
5. Follow recipes exactly.
6. Always use level measurements. For accuracy the standard half-pint
measuring cup is recommended.
7. Equip your kitchen with proper utensils. They pay for themselves
many times over in the long run.
_Molly Gavin’s Own Cook Book_
THE ART OF COOKING
Cooking is an art, a science—and an accomplishment of which any woman
who is proficient at it might well be proud. For centuries people have
been jesting to the effect that “the way to a man’s heart is through
his stomach,” and that “armies move on their stomachs,” all of which is
true. Truer than the jesters imagine! Cooking can not and should not be
taken too lightly. We have to eat to live, and it is a well-established
fact that the length of our span of life depends to a great extent upon
the food we eat.
The Catholic mother who is a good cook is one of God’s greatest
blessings to the human race. She knows that to serve God well her
family has to enjoy good health. She knows likewise that good health
is largely a consequence of appetizing and nourishing meals. She knows
that healthy youngsters are happy youngsters. Good food she gives them,
and good food she tells and shows them how to prepare as they grow
old enough to be of help to her and to themselves. Wise indeed is the
mother who lets her daughters putter around the kitchen preparing candy
and other dainties, for girls who learn to love to cook learn early in
life an art that can be taught with greatest success only in the home.
Girls who can cook need never fear for their future; it is assured once
they learn that wielding an effective mixing spoon is infinitely more
profitable than fingering a lipstick.
The good nun who can plan and cook appetizing meals economically is
a valued member of any community. Convents, hospitals, orphanages,
schools and other institutions depend upon such women even more than
upon a superior, in many instances, for their success.
The thoughtful and helpful priest’s housekeeper is the woman who can
cook delectable meals in a number of delightful ways. Monotony in any
line is a curse; monotony in cooking and serving the same old dishes in
the same old way week after week and year after year is an affliction
that should be visited on no rectory. The thoughtful cook will serve
the priests in the rectory in which she is employed a variety of foods
that will keep them toned up in body and in mind, that they might
better be able to serve the God to Whom they have dedicated their lives.
In the pages that follow, I trust, mothers, nuns and priests’
housekeepers will find the help I intended when starting this
undertaking. Here and there throughout the book I have inserted little
thoughts, little reflections that have helped me over the rough spots
of home-making and I hope they will also be of some value to my reader
friends. None of us is in high spirits all of the time. All of us have
our “blue days,” times when everything we undertake seems to go wrong.
These hints and reflections are intended for just such times. May they
and the recipes be all my friends are looking for, and all that I
intended, when writing, that they should be.
BREAD
YEAST BREAD
Bread when spread with butter is rendered a perfect food. Wheat flour
is best for making bread; it contains just enough gluten to make a
light loaf. Buy a good grade of flour. Never use pastry flour except
when specified in a recipe. If uncertain as to whether you have bread
or pastry flour, take some in your hand and squeeze it together; good
bread flour will not hold together when you loosen your hand; pastry
flour will hold together. Always sift flour before measuring.
When milk or potato water is used, it makes the bread more nutritious
and it does not go stale so rapidly; milk and water combined together
can be used, or just water. Milk should always be scalded and then
allowed to become lukewarm. Evaporated milk or powdered milk may be
used when fresh milk is difficult to obtain.
Butter or lard makes the bread more tender; sugar gives flavor and
helps hasten the fermentation of the yeast; salt brings out the flavor
of the bread.
Compressed yeast is generally used; liquid yeast is made at home; dry
yeast is sometimes used. The liquids should always be lukewarm; when
too hot they kill the yeast. Good bread is obtained by proper handling
of ingredients and dough. If allowed to get too light before it is put
into the oven it will be sour. Ingredients should be thoroughly mixed
with the hands or with a mixer. Two risings are enough. The first
kneading distributes the yeast thoroughly; second kneading breaks the
bubbles and distributes the gas evenly throughout the dough. Do not
knead dough too stiff, but only until it has a silky smoothness (about
20 mins). A bread pan of Russian Iron is the best (4″ deep, 4½″ wide
and 10″ long). If new, it should be baked blue in the oven before
using. Bread should be baked in a hot oven. It should rise the first
15 mins. in the oven; brown the next 20 mins; heat reduced and finish
baking the next 15 mins; it is done when it leaves the sides of the
pan. When placing more than one loaf in a pan brush between them with
melted butter or lard. To make a darker crust, brush top of loaf with
milk or butter. Melted butter brushed over top of bread just before
taking it from the oven will give a tender crust. Remove bread from
pans when baked and place it so the air will circulate under it. Let it
cool well before putting it in the breadbox. Keep breadbox sweet and
clean by washing and airing it before you put in a new baking. Do not
wrap cloth around bread as it may give an unwholesome taste.
WHITE BREAD
1 c scalded milk, 1 c boiling water, 2½ tsp salt, 1 tbp lard, 1
tbp butter, 2 tbp sugar; 1 yeast cake dissolved in ¼ c lukewarm
water; 6 c sifted flour.
Place sugar, butter, lard and salt in bread pan; pour on boiling milk
and water (2 c water can be used instead of milk and water if desired);
mix together; let stand until lukewarm. Dissolve 1 yeast cake in ¼ c
lukewarm water; add to other liquid when lukewarm; sift in 5 c flour;
mix well; place on floured board; knead until smooth and elastic;
return to bread pan; cover with clean cloth; set in warm place to rise
(70 F) for 2 hr or until light; then knead well and again place in
pan, covering as before, and set for another rising of 1 hr; then form
gently into loaves or rolls; place in greased baking pans, brush with
melted butter, cover with wax paper or clean cloth and let stand for 1
hr, or until even with top of pan, and then bake. When let rise over
night ¼ yeast cake can be used. This amount makes 1 loaf and 1 pan of
biscuits.
BREAD WITH SPONGE
SPONGE: 1 pt water, ½ compressed yeast cake, 1 qt sifted flour.
Set sponge late in evening by dissolving yeast cake in lukewarm water,
or milk; add the flour; mix until sponge is smooth; cover well and
set in a warm place (65 F) over night. In the morning add to sponge
following ingredients:
1 pt. lukewarm water, 2 tsp salt, 2 tbp sugar, 2 tbp melted lard,
2 qts flour.
Mix sponge until ingredients are dissolved and batter smooth; add flour
and knead until smooth; let dough rise about 1 hr or until light; knead
and make into loaves; cover with clean cloth and let rise; then place
in moderate oven; bake until bread leaves sides of pan or about 45 min.
WHOLE WHEAT BREAD
Follow directions for White Bread but instead of 6 c white flour use 5 c
whole wheat flour and ⅓ c molasses instead of sugar and no butter or
lard.
RYE BREAD
Follow directions for White Bread but instead of 6 c white flour allow
3 c white flour and 2½ c rye flour and ⅓ c molasses instead of sugar.
GRAHAM BREAD
Follow directions for White Bread but instead of 6 c of white flour use
3 c white flour and 3 c graham flour; ⅓ c molasses instead of sugar and
no butter or lard.
ROLLED OATS BREAD
Follow directions for White Bread but instead of 6 c white flour use 5 c
white flour and 1 c rolled oats; ½ c molasses instead of sugar, and
no lard.
CARAWAY BREAD
Follow directions for White Bread but instead of 6 c white flour use 1 c
white flour and 5 c rye flour; after first rising add ½ tbp caraway
seeds and knead in well.
CURRANT OR RAISIN BREAD
Follow directions for White Bread; after first rising add ½ c washed,
cleaned and dried currants or raisins.
POTATO BREAD
1 c potatoes cooked and mashed, ⅓ c liquid, 1¼ tsp salt, 1 tbp
sugar, 2½ c flour; ½ cake compressed yeast.
Follow directions for White Bread.
COFFEE CAKE
½ c milk, 3 tbp lard, 2 tbp sugar, 1 tsp salt, 1 yeast cake, 2
tbp lukewarm water, 2 to 2½ c flour, 1 egg, ⅓ c brown sugar.
Heat milk and add lard, sugar and salt; when lukewarm add yeast cake
dissolved in lukewarm water; add ¾ c flour and beat thoroughly; cover
and set in warm place to rise for 1 hr; add beaten egg, brown sugar
and enough flour to make a firm dough; knead on slightly floured board
until smooth and elastic; cover and set in warm place to rise until
double in bulk; knead again; pat dough into greased pan to ½ inch
thickness; cover and set in warm place to rise until light; brush top
with melted lard or butter; sprinkle with 1 tsp cinnamon and 2 tbp
brown sugar; bake in hot oven over 18 min. Currants, raisins or nuts
can be added just before last kneading if desired.
BISCUITS
Follow recipe for White Bread. Biscuits can be shaped in many ways.
It is better to make them small than large as they are then more
attractive. Bake 20 or 25 min in hot oven.
HOME-MADE YEAST
Boil 2 oz best hops in 4 qt water ½ hr; strain and let cool until
lukewarm; place in earthen bowl and add ½ c salt and ½ c brown sugar;
beat up 1 qt of flour with some of the liquor; mix all together and
let stand for 3 days; add 6 medium-sized potatoes (boiled and mashed
through a colander); let stand a day, then strain and bottle and it is
ready for use. Before using shake bottle up well. Will keep in cool
place 2 months. ⅔ c of this yeast will make 4 loaves of bread.
DRY YEAST
Is made by mixing cornmeal that has been sifted and dried into the
Home-Made Yeast; kneading well until it can be rolled out on floured
board; then cut into cakes; dry thoroughly in the shade; keep in a real
dry place.
BREAKFAST ROLLS
Use 1½ lbs of bread dough, when ready to shape into loaves; make a
long, even roll and cut into twelfths; shape with thumb and fingers
into round balls; set in an 11×6-inch pan if liked without crust, or
2 inches apart on a sheet if wanted crusty; brush with butter; cover
closely and let rise slowly for 40 min; then raise temperature slightly
for another half hour; should more than double their bulk. Bake in
quick oven 25 min.
TEA BISCUIT WITH POTATO
¾ c hot riced potato, ¼ c butter, 1 tsp sugar, 1 tsp salt, 1 c
scalded milk, ½ yeast cake in ½ c water, 1 egg white slightly
beaten, 4 c flour.
If set at 10 a. m., will be ready to shape and bake for tea. Beat
together potato, butter, sugar and salt; when milk is lukewarm add
yeast cake; when yeast is dissolved combine with potato mixture; add
part of flour slowly, beating constantly, then white of egg; more flour
until stiff enough to knead; knead until smooth; return to mixing bowl
and let rise; cut sponge down; let rise second time; shape into small
biscuits; let rise to double the bulk; bake in quick oven.
SALAD ROLLS
1 c milk, ½ yeast cake dissolved in ¼ c lukewarm water, 1 tbp
sugar, ½ tsp salt, ½ c melted butter, 3 c sifted flour, 1 egg
white beaten.
Scald milk; when lukewarm add dissolved yeast and ½ flour; stir and
beat mixture until very smooth, cover and let stand at temperature of
84° F or until light; add beaten egg white, sugar, salt and melted
butter; work in slowly balance of flour; turn dough onto moulding
board; knead until smooth and elastic to touch; cover and let rise
to double the bulk; pull off bits of dough, fold and knead them into
balls; as they are shaped, set them on board lightly dredged with
flour, cover closely and let rise; with handle of a wooden spoon,
bring down, nearly through the center of each ball as though to divide
it; brush with melted butter one of the cleft sides and press the
roll together; place on buttered pan; brush outside of each roll with
butter; let rise; bake for 20 min in hot oven; when nearly baked glaze
with white of egg.
TEA BISCUIT
1 c scalded milk, 1 tbp sugar, 2 tbp shortening, ½ tsp salt, 1
yeast cake dissolved in ½ c water, 4 c flour.
Put sugar, salt and shortening in mixing bowl; add scalded milk; when
lukewarm add dissolved yeast cake; add 3 c flour slowly, beating to
light batter; let rise to double bulk; add 1 c flour; rise again; shape
on moulding board, brush with melted butter; cover and rise till light.
Bake in quick oven 22 min.
FINGER ROLLS
Make “Bread with a Sponge,” putting in generous measure of butter;
proceed as usual; make 1½ lb of dough into 2 rolls; cut each into
twelfths and make 2 rows in a biscuit tin, rise and bake as before.
BREAD STICKS
Ordinary bread dough can be used, but that for Salad Rolls is more
easily shaped and gives crisper sticks.
When dough is light, cut pieces from side and roll under hands to
length of your pan and thickness of a lead pencil; let them rise until
light; then bake in hot oven. When nearly done, glaze with white of egg.
VIENNA ROLL MIXTURE
2 c scalded milk; 1 yeast cake dissolved in ½ c lukewarm water; 6
c sifted flour; ¼ c melted shortening; 1 tsp salt; 2 tbp sugar; 1
egg.
When milk is lukewarm add dissolved yeast cake and 3 c of flour; beat
mixture; cover, set aside in a temp. of 84°; when light and puffy add
egg well beaten, melted shortening, salt and sugar; work in slowly 3 c
flour; turn onto moulding board, using remainder of flour as needed;
knead for 15 min; cover and set aside until double bulk.
FRENCH TWISTS
When the Vienna Roll mixture is light, turn dough on moulding board;
roll out into rectangular sheet less than ¼ in thick; cut into strips
7 in wide; cut strips into squares, and the squares diagonally into
halves. This will form pieces the shape of a triangle. Roll from
opposite point of triangle so point comes below, and bring ends of roll
together, shaping like horseshoe; place on buttered baking sheet some
distance apart, let stand until light; bake in hot oven 15 min; glaze
with white of egg.
PARKER HOUSE ROLLS
2 c scalded milk; 1 tsp salt; 1 tbp sugar; 4 tbp butter; 1 yeast
cake dissolved in 2 tbp lukewarm water; 6 c flour.
Put salt, sugar and butter in mixing bowl; pour over scalded milk; when
cool add dissolved yeast cake and 4 c of flour; beat thoroughly;
when full of bubbles add slowly 2 c flour; turn on moulding board;
dredge lightly with flour, knead until smooth and elastic to touch;
return to bowl and let rise to twice its bulk; cut down, let rise
again; turn on moulding board; roll or pull out into a sheet ½″ thick;
cut with pastry cutter; brush with melted butter, fold so upper edge
overlaps under one, press edges together; let rise for about 1 hr; bake
18 min in hot oven.
HOT CROSS BUNS
1 c scalded milk; ¼ c sugar; 2 tbp butter; ½ tsp salt; ½ yeast
cake dissolved in ¼ c lukewarm water; ¾ tsp cinnamon; 3 c flour;
1 egg; ¼ c raisins stoned and quartered, or ¼ c currants.
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast
cake, cinnamon, flour and egg well beaten; when thoroughly mixed, add
raisins, cover and let rise over night. In morning, shape in forms of
large biscuits, place in pan 1 in apart; let rise; brush over with
beaten egg and bake 20 min; cool, and with frosting make a cross on top
of each bun, or just before placing in oven make a mark of a cross with
the handle of a wooden spoon and brush one side of cleft with melted
butter or lard.
BEVERAGES
Tea is rich in protein, but taken as a drink acts as a stimulant. The
nutriment is gained from sugar and milk served with it. The stimulating
property of tea is due to theine, together with an essential oil; it
contains an astringent tannin.
It acts on the nervous system when taken to excess and produces
sleeplessness.
Children should not be allowed to drink tea. It is a valuable stimulant
for the aged.
Freshly boiled water should be used for making tea. Tea should always
be steeped, never boiled. Long steeping destroys the delicate flavor by
developing a larger amount of tannic acid.
Avoid second steeping of leaves with addition of a few fresh ones. If
this is done, so large an amount of tannin is extracted that various
ills are apt to follow.
TEA
3 tsp tea; 2 c boiling water; scald teapot; put in tea, either loosely
or in tea ball, and pour on boiling water; let stand on back of range
or in a warm place 5 min; strain and serve immediately, with or without
sugar and milk.
VARIATIONS IN SERVING
Rub entire surface of piece of loaf sugar over the rind of a lemon
which has been washed and wiped until dry. Store in a glass jar and use
to sweeten and flavor tea.
A slice of lemon placed on saucer by side of cup and squeezed in the
tea just before drinking it. A clove or two to a cup of tea gives a
pleasing taste.
ICED TEA
Follow recipe for making tea; strain into glasses ⅓ full of cracked
ice; sweeten to taste, and allow one slice lemon to each glass of
tea. Mint or spearmint leaves in each glass into which the hot tea is
strained gives a delicious taste.
COFFEE
The stimulating property of coffee is due to the alkaloid caffeine,
together with an essential oil. It also contains an astringent. A cup
of coffee with breakfast serves as a mild stimulant for an adult, but
should never be found in the diet of a child or dyspeptic. Coffee taken
in moderation quickens the action of the heart, acts directly upon the
nervous system, and assists gastric digestion. Fatigue of body and mind
are much lessened by moderate use of coffee. Coffee should not be taken
on an empty stomach and should be taken in moderation. Its excessive
use means palpitation of the heart, tremor, insomnia and nervous
prostration.
Coffee should be bought for family use in small quantities, freshly
roasted and ground. If not bought in air-tight cans, with tight-fitting
cover or glass jar, it should be emptied into canister as soon as
brought from grocers.
For filtered or percolated coffee it should be ground fine. For boiled,
coarse or medium.
Put sugar and cream in cup before hot coffee. There will be a
perceptible difference if cream is added last. If cream is not
obtainable, scalded milk may be substituted, or part milk and part
cream may be used.
Always clean, scald and air coffee pot.
The spout of pot should be covered or stuffed with soft paper to
prevent escape of fragrant aroma.
Egg shells may be saved and used for clearing coffee. Three egg shells
are sufficient to effect clearing where one cup of ground coffee is
used.
Coffee served with whipped cream is called Vienna Coffee; with scalded
milk in equal proportions, Cafe au Lait.
Strain coffee remaining from breakfast, sweeten to taste and chill.
Dilute with cream or milk.
BOILED COFFEE
1 c ground coffee; 1 whole egg or egg white; 1 c cold water; 6 c
boiling water.
Mix coffee, egg and ½ c cold water, add boiling water, boil hard 5 min;
set on back of range, add other ½ c cold water, let stand 5 min, serve
with hot milk, cream and sugar. 6 c of cold water can be used instead
of boiling water.
COFFEE
1 c coffee; 6 c cold water.
Put coffee in cheese cloth bag; tie, allowing room for coffee to swell;
place in coffee pot; cover with cold water; boil 10 min; remove bag;
let stand 2 min on back of range; serve with hot milk, sugar and cream.
FRENCH COFFEE
1 c finely ground or powdered coffee; 6 c boiling water.
Place coffee in strainer or double cheese cloth bag, add boiling water
gradually, and refilter, if liked very strong.
ICED COFFEE
Add hot milk to black coffee, flavor with vanilla and sweeten to taste;
chill; serve in glasses with 1 tbp chopped ice in each glass.
BLACK COFFEE
Allow 2 tbp coffee to 1 c boiling water. Follow directions for boiled
coffee.
HOT CHOCOLATE
2 oz chocolate; few grains salt; 1 tsp cornstarch; ¼ c boiling
water; 1 qt milk; ⅓ c sugar.
Mix sugar and cornstarch until smooth with ½ c cold milk; scald
remaining milk in db; add mixture and cook 10 min, stirring until
slightly thickened; melt chocolate over hot water; add gradually
boiling water and salt; stir in milk mixture and beat until frothy,
using an egg beater, thus preventing scum. Serve with whipped cream. If
a thinner drink is desired, omit cornstarch.
ICED COCOA
¼ c cocoa; ¾ c granulated sugar; 2 c boiling water; 2 c ice cold
milk.
Stir cocoa and sugar together; add boiling water; stir until boiling;
boil 3 min; set aside to chill; when ready to serve stir in milk.
CREAMY COCOA
Stir together in saucepan ½ c flour, ½ c sugar and ½ tsp salt; add
gradually 1 qt boiling water; let mixture boil 5 min, stirring
constantly; remove from fire, add qt scalded milk and serve. If
desired, a spoon of whipped cream may be put in each cup before filling
with cocoa.
COCOA SYRUP
1 c cocoa; 2 c sugar; 1½ c boiling water.
Mix cocoa and sugar thoroughly; add slowly sufficient water to make a
smooth paste; then add the remainder; boil all together for 4 min and
put away in a bottle or jar.
(Larger quantities can be mixed, as it keeps indefinitely and can be
used as cocoa sauce for ice creams, and is a quick way of making cocoa
by adding scalded milk.)
EGGNOG
Beat 1 egg thoroughly; add 2 tsp sugar and beat until well mixed; then
add enough cocoa syrup to make mixture dark brown; stir in 1¾ c milk
gradually. If vanilla ice cream is available, it is very good beaten
into it.
HOT CHOCOLATE
2 oz chocolate; ⅓ c sugar; few grains salt; 1 qt boiling water; 1
small can evaporated milk.
Melt chocolate over hot water; add sugar and salt; add gradually
boiling water; let boil 5 min; stir in milk, reheat and beat with egg
beater until frothy.
RECEPTION COCOA
Make same as breakfast cocoa; serve in place of hot chocolate at
afternoon teas or receptions, accompanied by whipped cream, sweetened
and flavored with vanilla. Flavor cocoa with ½ tsp vanilla or ¼
tsp cinnamon. To offer variety, in place of whipped cream, use 1
marshmallow to each cup, pouring cocoa over it. The cheapest grade must
be used, as the more expensive ones do not melt.
RUSSIAN CHOCOLATE
2 or 3 tbp cocoa syrup; ¾ c strong coffee; 2 tbp whipped cream; ¾
c milk; cracked ice.
Pour milk and syrup in shaker (or milk bottle); add cracked ice
generously; shake well; pour in coffee; shake hard and serve
immediately, topping each glass with whipped cream.
BREAKFAST COCOA
1½ tbp cocoa; 2 tbp sugar; 2 c boiling water; 2 c milk; few
grains salt.
Scald milk; mix cocoa, sugar and salt, add ½ c boiling water to make
smooth paste; add remaining water and boil 5 min; turn into scalded
milk; beat with an egg beater until a froth forms.
BREAKFAST COCOA
4 tbp cocoa; 2½ c boiling water; ½ c condensed milk; few grains
salt.
Mix 4 tbp cocoa with 1 c boiling water; boil 2 min; add 1½ c boiling
water which has been mixed with ½ c condensed milk and few grains salt;
bring to boiling point and serve with or without whipped cream; if
condensed milk has not been sweetened, add 2 tbp sugar to cocoa.
FROZEN PUNCH
1½ c water; 1½ c sugar; 1 small bunch mint; ½ c orange juice; 1
qt bottle ginger ale or 1 qt weak tea; ½ c lemon juice.
Tie the mint in piece of cheese cloth and boil with water and sugar
for 5 min; cool, remove mint; add fruit juices and ale or tea; freeze.
Cider may be used instead of ale or tea. Green coloring added before
freezing will make an attractive, cool-looking drink.
GRAPE JUICE
3 qt water; 8 qt grapes; sugar.
Boil water and grapes together; put through colander and strain through
cloth, but do not squeeze; measure juice and add 1 c sugar to each 2 qt
juice; boil 5 min; strain; bottle; seal tight while hot. The pulp that
is left after straining may be mixed with apples and used for grape
marmalade.
GRAPE JUICE LEMONADE
Juice of 4 lemons; 1 pt grape juice; 1½ pt water; 1 c sugar.
Mix lemon juice, grape juice and water together, then add sugar; stir
well; add cracked ice; let stand a little while so ice will melt; serve.
PINEAPPLE AND GRAPEADE
Mix 2 c pineapple juice drained from canned pineapple with 2 c grape
juice and 2 c ice water; serve with crushed ice.
CALIFORNIA PUNCH
Add 1½ c sugar to 4 c strong hot tea; stir until sugar is dissolved and
chill; add 4 c syrup drained from crushed pineapple, ½ c lemon juice
and 6 c water; chop 1 c mint leaves and mix with ½ c powdered sugar;
place in bottom of punch bowl with some pieces of ice and pour the
punch over it; serves 25 persons.
GINGER PINEAPPLEADE
Boil ½ c sugar with 2 c water for 5 min; then add 2 c pineapple syrup
from canned pineapples and chill; just before serving add ginger ale;
serve with cracked ice.
LEMONADE
Boil 2 c sugar and 4 c water until rich syrup is formed; add 1 c lemon
juice; dilute with ice water.
ORANGEADE
2 c sugar; 2 c water; ⅓ c lemon juice; 1 c orange juice; 2
oranges sliced.
Make same as lemonade.
FRUIT PUNCH
4 c sugar; 10 c water; 1 pineapple shredded; 1 cup fruit juice;
1 box strawberries hulled and cut in pieces; 4 bananas cut in
slices; juice of 6 oranges; juice of 3 lemons.
Boil sugar and water 5 min; add fruit, ice and water; 1 c chopped
maraschino cherries may be added; serves 25 persons.
CURRANT PUNCH
4 c currant juice; 4 c sugar; 12 c water; 6 lemons; 6 oranges; 2
c tea.
Boil sugar and water 5 min; add tea, juice, lemons and oranges sliced
and a large piece of ice.
PINEAPPLE LEMONADE
1 pt water, 1 c sugar, 1 qt ice water, 1 can grated pineapple,
juice 3 lemons.
Make syrup by boiling water and sugar 10 min; add pineapple and lemon
juice; cool; strain and add ice water.
GRAPE GINGERADE
1 pt grape juice, 2 12-oz bottles ginger ale.
Chill thoroughly. Partly fill small thin tumblers with grape juice,
then fill with ginger ale.
MANHATTAN CUP
1 pt grape juice, 1 pt cider, 1 pt ice water.
Blend fruit juices and chill; add ice water just before serving; a pint
of loganberry juice may be added to this if desired.
LEMON GINGEREE
1 pt grape juice, juice 4 lemons, 1 qt ginger ale, sugar to taste.
Dissolve sugar in grape juice (about 2 tbp); add lemon; chill; just
before serving add ginger ale.
GRAPE CHILL WITH ORANGE
1 pt grape juice, 4 tsp sugar, juice 2 oranges, ice water.
Dissolve sugar in grape juice and add orange juice; half fill tall
glasses with shaved ice; add fruit juices and sugar and fill with ice
water; serve with two straws thrust through a thin slice of orange.
GRAPE RICKEY
1 pt grape juice, juice 3 limes, 3 or 4 tsp sugar, 1 pt ice water.
Half fill tall glasses with grape juice; add to each juice of 1 lime,
sugar to taste, shaved ice, and fill with ice water.
CAKE
In cake making special attention must be given to exact measurements
and thorough mixing. Ingredients should always be the best. Flour,
pulverized sugar and similar ingredients must all be sifted once before
measuring, as they are liable to “pack” in sack or barrel. Soda,
spices and baking powder should be stirred lightly before measuring.
A cake is beaten well so as to get all air possible into mixture; the
faster it is beaten the more air is incorporated in batter and cake
in consequence will be lighter. “Folding” means mixing and blending
of whites of stiffly beaten eggs which are added just before putting
cake batter in pan. This must be done with care to avoid destroying
lightness of air cells in either batter or eggs. You lift batter from
bottom of bowl and fold it over beaten whites of eggs until they are no
longer seen on top of batter.
In creaming butter and sugar, never warm them nor the bowl, because if
heated just the least bit too much both flavor and texture of cake will
suffer. If butter is too hard, a tbp of boiling water may be added to
mixture in bowl to soften butter.
Fruit used in cakes should be washed, thoroughly dried and floured.
When measuring flour level cup with a knife. Butter or other shortening
should be packed solidly into cup. Fat drippings can be used in place
of butter in fruit or spice cakes; also in chocolate cake. Have the
oven regulated before placing cake in it. Bake cakes in a moderate
oven. As soon as the cake has risen well, the heat may be increased a
little to give a good crust. Place the cake as near the center of the
oven as possible. Do not open your oven door until your cake has been
in the oven about 20 min.
Cake is done when it shrinks from the sides of the pan. Another test is
to press the center of cake with finger, and if firm to touch, it is
ready to come out of oven. Another test is piercing cake with a broom
straw, and if it comes out clean, the cake is done. If sticky, bake a
little longer.
Cake pans should be greased before mixing cake batter, using cold lard,
dusted over afterward with flour. Large loaf cakes or fruit cakes
should be baked in pans lined with greased paper.
Place pans as soon as taken from oven on wire netting or something that
will allow air to circulate underneath pan. If cake sticks to pan, turn
upside down and put a damp cloth over the bottom for a few minutes.
APPLESAUCE CAKE
1 c sugar, ½ c milk, ⅓ tsp salt, 2 tsp baking powder, 1 c brown
sugar, 2 c flour, 1 tsp cinnamon, 1 c applesauce.
Cream sugar and butter together; add milk; applesauce; mix well;
add flour, cinnamon, salt and bp sifted together; beat well; bake
in greased pan 45 min in moderate oven. 1 c raisins may be added if
desired. This cake will not dry up quickly.
ANGEL FOOD CAKE
1 c sugar, 1 c sifted flour, ½ tsp cream of tartar, whites of 9
eggs, 1 tsp almond extract, ¼ tsp salt.
Sift sugar and flour together 5 times; beat the whites of eggs until
foamy; then add cream of tartar sifted in them and beat till stiff; add
sugar and flour; cut and fold whites in very carefully so as not to
break air cells; flavor with almond extract; pour into tin lined with
oiled paper; bake in slow oven; after 25 min heat may be increased a
little; will require 45 min to bake. Important that cake should not be
jarred while baking.
DUTCH APPLE CAKE
2 c flour, ½ tsp salt, 3 tsp bp, 3 tbp shortening, 1 egg, about 1
c milk, apples, sugar.
Sift together flour, salt and bp; rub in shortening and mix to light
dough with beaten egg and milk; roll out ½ inch thick and lay on
greased, shallow baking pan; pare and core apples; cut into eighths,
lay pieces on dough; sprinkle with sugar and cinnamon to taste and bake
about ½ hr in moderate oven; serve hot with whipped cream.
JELLY ROLL
3 eggs, 1 c sugar, tbp cold water, 1 c flour, 1 tsp bp, ⅓ tsp
salt.
Beat eggs and sugar till quite thick; add water; flour, salt and bp
sifted together twice; line a shallow pan with greased paper, pour
in batter evenly; bake in quick oven about 12 min; turn onto a cloth
or paper sprinkled with sugar; tear off paper and spread with jam or
jelly; roll up quickly.
EGGLESS CAKE
½ c butter, 1⅓ c sugar, 1 c milk, 2½ c flour, 3 tsp bp, 1 c
currants or raisins, ½ tsp mixed spices, ⅓ tsp salt.
Beat butter and sugar till light and creamy; add milk; fruit, and
flour, salt, bp and spices sifted together. Turn into greased pan and
bake in slow oven 1 hr.
WAR TIME CAKE
1½ c sugar, 3 c sifted flour, 1 c milk, ⅔ c shortening, ¾ c egg
yolks, 4 tsp bp, 1½ tsp spices, 1 tbp lemon juice, ½ c raisins
(these may be omitted).
Follow directions for Loaf Cake. Bake in 2 loaf tins 45 min.
LEMON CAKE
2 c sugar, ½ c butter, 3 eggs, 1¼ c milk, 3 tsp bp, grated rind 1
lemon, ½ tsp salt, 3 c flour.
Beat butter with half the sugar; add gradually remainder of sugar
together with well-beaten eggs; mix in grated lemon; milk, and flour
sifted with salt and bp; bake 40 min in moderate oven; cover with lemon
frosting.
LAYER CAKE
1 c sugar, ½ c milk, ⅓ tsp salt, 2 eggs, 2 c flour, 2 tsp bp, 1
tsp vanilla.
Beat eggs and sugar to a froth; add milk; flour, salt and bp sifted
together twice; vanilla or other flavoring; beat thoroughly; bake in
well greased layer cake pans 20 min.
LOAF CAKE
½ c butter, 2 eggs, ⅓ tsp salt, 2 tsp bp, 1 c sugar, ½ c milk, 2
c flour, 1 tsp vanilla.
Cream sugar and butter thoroughly; add well beaten eggs; milk and
vanilla; flour, salt and bp sifted together twice; beat thoroughly;
bake in greased pan in moderate oven 45 min.
DATE CAKE
1 c sugar, 2 eggs, 3 c flour, 3 tsp bp, ½ c butter, 1 c milk, ½
tsp salt, 1½ c dates.
Follow directions under Loaf Cake. When all ingredients are mixed
in batter carefully mix in stoned, cut up and floured dates; beat
thoroughly; bake in well greased shallow pans in a moderate oven about
25 min.
POOR MAN’S CAKE
1 c sugar, 2 tsp butter, 2 c flour, ⅛ tsp salt, 1 egg, 1 c milk,
3 tsp bp, 1 tsp vanilla.
Follow directions for Loaf Cake.
CORNSTARCH CAKE
½ c butter, ½ c milk, ½ c cornstarch, 1 c sugar, 1½ c flour, ⅛
tsp salt, 2 tsp bp, 1 tsp vanilla, 6 egg whites.
Cream butter, sugar and salt together; add milk; cornstarch, flour and
bp sifted together; mix well; add stiffly beaten whites of eggs and
extract; bake 40 min in a moderate oven.
ORANGE CAKE
2 eggs, 1 c sugar, 1 tbp melted butter, ½ c milk, 1½ c flour,
2 tsp bp, 1 tbp orange juice, 1 tsp grated rind, mix in order
given; bake in square pan; split and fill with orange cream.
Orange Cream: Put into a cup rind of ½ and juice of 1 orange, 1 tbp
lemon juice; fill with hot water; strain and put on to boil; add 1 tbp
corn starch, wet with cold water and cook 10 min, being careful not to
scorch; beat yolk 1 egg with 2 heaping tsp sugar; add to mixture with
1 tsp butter; cook until butter is dissolved and cool; fill cake with
cream and frost with orange icing.
LEMON CAKE
Is made by the above recipe, using lemon instead of orange.
PINEAPPLE CAKE
1 c sugar, 1 c butter, 3 egg yolks, 2 c flour, 2 tsp bp, 2 tbp
pineapple juice.
Cream butter and sugar; add well-beaten yolks and flour sifted with bp;
add flavoring; bake in 3 jelly cake tins. 2 tbp water and ¼ tsp mace
with ½ tsp vanilla may be substituted for pineapple juice.
Filling: Boil 2 c sugar with ⅔ c cream for 10 min; take from fire and
beat till thick and smooth; to ⅓ of this add 1 c grated pineapple to
spread between layers. To remaining ⅔ add enough pineapple juice to
make it spread smoothly for an icing.
COCOANUT CAKE
1 c sugar, 2 eggs, 2 c flour, 1 c shredded cocoanut, ⅓ c butter,
½ c milk, 2 tsp bp.
Cream butter and half sugar thoroughly; add well beaten eggs and
remainder of sugar; milk and cocoanut; flour, salt and bp sifted
together; beat well; bake in greased pan (either loaf or layer cake
pan) about 40 min.
TEN MINUTE CAKE
1½ c flour, ¾ c sugar, 2 tsp bp, milk, ¼ tsp salt, ¼ c butter, ½
tsp flavoring extract, 2 eggs.
Sift together flour, salt, sugar and bp; melt butter in measuring
cup, break in eggs and fill cup with milk; add flavoring; mix with
dry ingredients; beat well for 7 min; bake in shallow pan; when cold,
split; put together with any desired filling.
RAISIN CAKE
½ c sugar, 2 c flour, 3 tsp bp, ½ c raisins, ⅓ c butter, 1 egg, ⅓
tsp salt, ⅔ c milk.
Cream butter and sugar; add flour, salt and bp sifted together; floured
raisins; beat egg well; add it with milk to other mixture; bake 45 min
in moderate oven.
PLAIN SPONGE CAKE
3 eggs, 1 c sugar, ½ c hot water, 1 c sifted flour, 1 tsp bp, ⅓
tsp salt, grated rind of half lemon.
Beat eggs with half the sugar till they thicken; add water and
remainder of sugar; beat again; put in grated lemon rind, flour sifted
with salt, bp, folding these in as gently as possible. Bake about 30
min in shallow pan.
EGGLESS CAKE
½ c butter, 1 c milk, 3 tsp bp, ½ tsp mixed spices, 1⅓ c sugar,
2½ c flour, 1 c raisins or currants, ⅛ tsp salt.
Cream butter and sugar thoroughly; add milk, flour, salt, bp and spices
sifted together; floured raisins; beat thoroughly; bake in slow oven 1
hr.
MARSHMALLOW CAKE
½ c butter, 1 c sugar, 2 eggs, 1 c milk, 2½ c flour, 3 tsp bp, ⅓
tsp salt, 1 tsp vanilla extract.
Cream butter and sugar; add yolks of eggs well beaten, milk; then
flour, salt and bp sifted together twice; then vanilla; beat cake
well; fold in gently whites of eggs whipped stiff; bake in 2 layer cake
pans 20 min; put together with marshmallow filling.
EGGLESS-MILKLESS CAKE
1 c brown sugar rolled and sifted, 1 c raisins cut in halves, 1 c
water, 4 tbp lard, 1½ tsp mixed ground spices.
Boil the above for 3 min; cool to lukewarm; add 1½ tsp soda dissolved
in 1 tsp warm water; 1 tsp bp sifted in 2 c sifted flour; beat hard,
and bake in greased pan.
PLAIN CAKE
⅓ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, ½ tsp salt,
1½ tsp bp, 1 tsp vanilla.
Cream butter; add sugar gradually and continue creaming until light;
add eggs well beaten; flour, bp and salt, alternately with milk;
flavoring; beat well, turn into greased and floured cake pan and bake
45 min.
CHOCOLATE CAKE
Follow directions for Plain Cake; add 2 sq melted chocolate or 3 tbp
cocoa and omit 2 tbp of flour.
SPICE CAKE
Follow directions for Plain Cake; add ½ tsp cinnamon, ¼ tsp nutmeg, ¼
tsp clove, and omit vanilla.
NUT CAKE
Follow directions for Plain Cake; add 1 c walnut meats coarsely chopped.
SOUR MILK LAYER
¼ c butter and lard mixed, creamed with 1 c sugar; break egg in cup
and fill up cup with sour milk; add this to sugar and butter; add 2 c
pastry flour sifted with 1 tsp bp and ½ tsp soda; beat thoroughly; add
1 tsp vanilla.
COFFEE LAYER CAKE
½ c butter, 1 c brown sugar, 2 eggs, ½ c molasses, ½ c made
coffee, 2 c flour, ½ tsp mixed spices, ½ tsp salt, 3 tsp bp.
Beat butter and sugar till creamy; add eggs, molasses and coffee,
flour, salt, spices and bp sifted together; bake in layers 20 min; put
together with frosting.
EXCELLENT SPONGE CAKE
3 eggs, separate whites and yolks and beat; 1 c sugar; add half the
sugar to egg whites and beat; add half the sugar to egg yolks and beat;
1 c pastry flour, sifted 3 times; ½ tsp salt; add flour and salt to
eggs and beat; add 3 tsp cold water and 1 tsp flavoring and beat; bake
in moderate oven.
FIG LAYER CAKE
⅓ c butter, 1 c sugar, 1 egg, 1 c milk, ½ c finely chopped figs,
1½ c flour, ⅓ tsp salt, 2 tsp bp.
Beat butter and sugar till creamy; add beaten egg and milk, figs,
flour, salt and bp sifted together; bake in layers 20 min; fill with
fig filling.
ECONOMY CAKE
2 c molasses, 2 c hot water, 3 tbp lard, 1 pkg raisins, 1 tsp
each of salt, cloves and cinnamon.
Boil these ingredients for 5 min until they bubble; when cold add 1
tsp soda dissolved in a little hot water and add 3 c flour; bake in 2
loaves 45 min.
ICE BOX CAKE
½ lb sweet chocolate, 3 tbp sugar, 1 doz lady fingers and equal
amount of stale sponge cake, 1 c heavy cream, 3 tbp water, 4 egg
whites, 4 egg yolks.
Cut chocolate in pieces and melt over hot water; add sugar gradually;
stir until smooth; taken from fire; add egg yolks one at a time and
beat into chocolate mixture; fold in stiffly beaten egg whites; line a
loaf bread pan with oiled paper; put in a layer of lady fingers split
in half then a layer of chocolate mixture; another layer each; stand in
ice box over night; at serving time turn on platter and serve with the
cup of cream beaten stiff over top.
CANDY
A good candymaker, either man or woman, can always turn his or
her spare time into money. Candy in its proper place is a highly
concentrated food. Always let candy cool before beating it, as beating
when it is very hot tends to make it grainy. A little salt should be
added to candy. Always boil it in a perfectly smooth saucepan large
enough to allow it to “boil up.” Creamy candies should never be stirred
while cooking after sugar has dissolved. Use a candy thermometer (which
is not expensive), and if possible supply yourself with a marble slab.
Hands should be buttered when handling brittle candies or taffies. The
top of inside of dish that sugar or molasses is to be cooked in should
be buttered a few inches around inside; it prevents syrup from rising
and swelling any higher than where it reaches the buttered edge.
Fudge and penuchi kept in tightly covered cans will remain fresh for
a couple of weeks. Break nuts for candy instead of chopping them, and
heating nuts brings out their flavor. Wrap caramels as soon as they are
cold.
Always use the best granulated sugar for boiling and confectioners’
sugar for kneading. Do not shake or move the saucepan while the syrup
is boiling or it may granulate. Never cool candy in a refrigerator, but
in a cool, dry place. Always select a cool bright day to make candy, as
dampness acts on candy.
COCOANUT CAKES
1 lb fresh grated cocoanut, ¾ lb sugar, whites 2 eggs.
Cook cocoanut and sugar in db until mixture clings to spoon; add whites
of eggs; stir well; cook until it feels sticky when tried between
fingers; spread on a wet pan, cover with wet paper, and chill on ice;
shape in small balls, first dipping hands in cold water; then bake on
slightly greased pan 20 min in slow oven.
PEPPERMINT DROPS
1 c sugar, crushed fine, and just moistened with boiling water; boil 5
min; take from fire; add cream of tartar the size of a pea; mix well;
add 4 or 5 drops oil of peppermint; beat briskly until the mixture
whitens; then drop quickly upon white paper. Have the cream of tartar
and oil of peppermint measured while the sugar is boiling. If it sugars
before it is all dropped, add a little water and boil a minute or two.
LEMON DROPS
To 1 c powdered sugar add just enough lemon juice to dissolve it and
boil to the consistency of thick syrup, and is brittle when dropped in
cold water; drop this on buttered plates in drops; set aside to cool
and harden.
CANDIED ORANGES
Peel and quarter oranges; make syrup in the proportion of 1 lb sugar to
1 pt water; let boil until it hardens in water; then take from fire and
dip sections of orange in syrup; let them drain until cool on a fine
sieve placed over a platter, so that the syrup will not be wasted.
Nice served with last course of dinner. Any fruit can be candied in
same way.
CHOCOLATE NUT FUDGE
Follow directions for Chocolate Fudge; just before pouring into a
greased pan add ¾ c chopped nuts and mix well.
COCOANUT FUDGE
Follow directions for Chocolate Fudge; just before pouring into greased
pan add ⅔ c dried shredded cocoanut.
SUGARED POPPED CORN
2 qts popped corn, 2 tbp butter, 2 c brown sugar, ½ c water.
Put butter in saucepan and when melted add sugar and water; boil 16
min; pour over corn and stir until every kernel is well coated with
sugar.
MOLASSES CORN BALLS
3 qts popped corn, 1 c molasses, ½ c sugar, 1 tbp butter, ½ tsp
salt.
Melt butter in saucepan; add molasses and sugar; boil mixture until
it is brittle when tried in cold water; pour mixture gradually while
stirring constantly over corn which has been sprinkled with salt; shape
into balls, using as little pressure as possible; butter hands before
forming into balls.
SALTED ALMONDS
Pour boiling water on shelled almonds; let stand until brown skins are
loose and easily removed; pour off water and rub off skins, dry nuts
between towels; put enough olive oil in small saucepan to come up about
½ in in pan; when hot, put in enough nuts to conveniently handle, stir
constantly with wooden spoon until delicately browned; remove nuts and
spread on brown paper; sprinkle with little salt; remove to fresh
paper if paper you have them on is too greasy; repeat process until all
almonds are oiled and salted.
ORANGE STRAWS
Cut orange peel (or grapefruit) into strips with scissors; put into
boiling water; boil 20 min; change water and boil 20 min more; change
water and boil another 20 min, making 3 boilings; then drain; to 1 c
of orange peel add 1 c sugar and water enough to cover; boil until it
“hairs”; take out strips of orange with tongs and roll in granulated
sugar; place upon platter to dry.
CREAMED WALNUTS
Make a fondant by mixing confectioners’ sugar with just enough milk or
water to moisten enough to form into balls; place a half walnut on top
of each ball or on each side. Cherries, raisins, dates or other fruits
can be made this way. Coloring can be added to give a variety.
STUFFED DATES
Make a fondant same as for Creamed Walnuts and place a small piece
inside of the dates when you have removed the stones; small pieces of
nut meats can be added with fondant; then roll dates in granulated
sugar.
ROYAL BARS
Chop equal parts of dates, figs, raisins, candied cherries and citron
peel; work into a cooked fondant until it can be pressed into a cake an
in thick; cut into bars and set aside on waxed paper to harden.
FONDANT
2 c granulated sugar, ⅛ tsp cream tartar, ½ c water.
Mix sugar and cream tartar; add water; stir until well mixed; put
over slow fire and bring to boiling point; as crystals form on sides
of pan wipe off with cloth dipped in cold water; cover and let boil
rapidly for 2 min; remove cover, boil slowly until a few drops tried
in cold water form a soft ball, firm enough to hold; remove from fire
and let pan stand in dish of cold water until cool; beat with wooden
spoon until creamy; when too stiff to beat turn onto a large platter
and knead until soft; cover and let stand for at least 3 hr; mold into
shapes for cream candies.
PEANUT BRITTLE
2 c sugar, 1 c unroasted peanuts.
Put peanuts in a buttered shallow pan; heat sugar slowly over moderate
fire, stirring constantly until it is a golden brown; pour at once over
peanuts in a thin sheet and mark in squares.
FONDANT
5 c sugar, ½ tsp cream tartar, 2½ c water.
Boil ingredients to the soft ball stage; to prevent crystallization,
wipe crystals from side of pan as soon as they form; remove from fire,
let stand until cool, then beat until creamy; turn out onto marble slab
or large platter and knead until soft and velvety in texture; Let stand
24 hr in a covered jar; nuts, fruits or cocoanut can be added to this
if desired.
DIVINITY
3 c sugar, 1 c corn syrup, whites 3 eggs, ½ c water, 1 c chopped
nuts, 1 tsp vanilla.
Boil sugar, syrup and water to the crack stage, 127° to 135°.
CHOCOLATE FUDGE
2 c sugar, ⅔ c milk, 2 tbp corn syrup, 3 sq unsweetened
chocolate, 2 tbp butter, tsp vanilla.
Put sugar, milk, syrup and chocolate, cut in small pieces, into
saucepan and stir until sugar is dissolved; cook slowly until temp is
236° F., or until mixture forms a soft ball when tested in cold water;
remove from fire and add butter; when lukewarm; add vanilla and beat
until thick; pour into greased shallow pan; when cold cut in squares.
MARSHMALLOW FUDGE
Follow directions for Chocolate Fudge; cut marshmallows in half and
when fudge is ready pour half of the quantity in a greased pan and lay
marshmallows on it; then pour the remaining fudge over them; when cool
cut in squares.
MOLASSES CANDY
1 c molasses, 3 c sugar, 1 c boiling water, 3 tbp vinegar, ½ tsp
cream tartar, ¼ tsp soda.
Put molasses, sugar, boiling water and vinegar in a saucepan; bring
to boiling point then add cream tartar; boil until when tried in cold
water mixture will become brittle; stir constantly during last part of
cooking; when nearly done, add butter and soda; pour into buttered pan;
when cool enough to handle, pull until porous and light colored. While
pulling, if desired, a tsp of vanilla, lemon extract, a few drops of
peppermint, or a few drops of wintergreen can be added.
LENOX FUDGE
1 c sugar, 1 c brown sugar, whites 2 eggs, ½ tsp vanilla, ½ c
white karo, ¼ c cream, milk or water, few grains of salt, 1 c
chopped nut meats.
Mix sugar, karo and cream together; cook slowly (stirring until sugar
is dissolved) until it hardens in cold water; beat egg whites very
stiff to which salt has been added and pour syrup over egg whites
slowly, beating them continuously; then add vanilla and nut meats;
continue beating until thick; pour into greased pan.
POTATO CANDY
1 small boiled or baked potato mashed fine, 1 c chopped walnuts; add
enough powdered sugar to a stiff paste so it can be handled easily;
then roll on board dusted with sugar and cut in squares.
PRUNES STUFFED
2 c large, soft prunes, 2 c dried apricots, 1 c XXXX sugar, ½ c
grated cocoanut.
Soak prunes for 1 hr and dry; with sharp knife remove stones; fill with
apricot, which has been washed, dried and put through fc. Form into
natural shape of fresh prunes; mix the sugar and cocoanut together and
roll the prunes in it; spread on a platter to dry.
FRUIT AND NUT PASTE
2 c dates (after stoning), 1 c peanut butter, 1 tsp salt, candied
lemon or orange peel, a few currants.
Wash and dry dates and put them through fc; add the peanut butter
and salt; mix well; take single tsp and form into balls shaped like
small apples; roll them in a little sugar; press in each a currant to
represent the blossom and a piece of peel to represent the stem.
PEANUT BUTTER FUDGE
2 c sugar, ½ c milk, 2 tbp peanut butter, small piece of butter; mix
all together; cook just 2 min; take from fire; beat until creamy.
CANDIED CRANBERRIES
2 c large hard cranberries, 2 c sugar, ⅔ c water, pulverized
sugar.
Put sugar on to boil slowly with ⅔ c water for 5 min; wash and dry the
berries; pierce with a darning needle, then spread berries in a single
layer on an agate plate; pour syrup over the berries and place in a
very moderate oven until almost transparent; if dusted with pulverized
sugar they may be used for decorating.
ORANGE DROPS
Grate rind of 1 orange and squeeze juice; add pinch of cream of tartar;
stir this with enough confectioners’ sugar to mold easily into small
balls.
PEANUT BUTTER CREAM
To 2 stiffly beaten egg whites stir in powdered sugar until thick
enough to roll on sugared bread board; spread with peanut butter; roll
up like jelly roll; cut in small pieces; 1 tsp vanilla or lemon extract
can be added to whites of eggs if desired.
MAPLE COVERED PUFFED RICE
3 to 4 c puffed rice (or puffed wheat), 1½ c maple syrup, ½ c
sugar.
Mix maple syrup and sugar; boil slowly until little of mixture form
hard ball in cold water; remove from fire; pour over puffed rice; mix
thoroughly; press into well greased pan: mark into squares; if puffed
rice is not very crisp heat for few min in oven before adding syrup.
PUFFED RICE BALLS
1 c corn syrup or molasses, 1 c sugar, 2 tbp vinegar, puffed rice
(or puffed wheat).
Boil syrup or molasses, sugar and vinegar until a little snaps when
dropped in cold water; pour this over ⅔ a package of puffed rice; mix
well; form into balls with the hands, rubbing the hands with a little
butter; drop on waxed paper to harden and cool.
BUTTERSCOTCH
2 c brown sugar, 2 tsp vinegar, 1 c butter, 1 c water, ½ tbp
vanilla.
Put ingredients in saucepan; let boil, without stirring, until mixture
becomes brittle when tried in cold water; pour into buttered pan, cool
slightly; mark in squares. This mixture can be poured in buttered
muffin pans to give round candy.
CHOCOLATE CARAMELS
2½ tbp butter, 2 c brown sugar, 2 tbp molasses, ½ c milk, 4 sq
unsweetened chocolate, 1 tsp vanilla.
Put butter in saucepan and melt; add sugar, molasses and milk; bring to
boiling point and add chocolate (chopped fine); stir constantly until
melted; then boil until mixture when tried in cold water will form a
firm ball; add vanilla; turn into buttered pan; cool slightly; cut in
squares; wrap in paraffin paper as soon as cool.
COATED NUTS OR FRUITS
Melt either sweetened or unsweetened chocolate over hot water, being
careful that not a drop of water gets into chocolate; then beat until
cool; dip nuts or fruit into it and lift out with a fork on a marble
slab or wax paper.
FRUIT AND NUT CANDY
1 lb figs, 1 lb dried prunes or raisins, 1 lb nut meats,
confectioners’ sugar.
Wash, pick over, and stem fruits; put them with nut meats through fc;
mix thoroughly; roll mixture out to thickness of ½ in on board dredged
with confectioners’ sugar; cut into small pieces. If candy is to be
kept for some time, pieces should be wrapped in paraffin paper.
STUFFED FRUITS
Are healthful and popular. Prunes, dates, figs and dried apricots are
delicious when stuffed with forcemeat of their own pulp, ground and
mixed with ground nuts; flavor or stuffing may vary, as prunes stuffed
with apricots and walnuts or almonds; dates stuffed with prunes and nut
meats, cocoanut or cottage cheese. A combination of ½ c nut meats to
12 dried apricots (that have been washed, steamed 5 min and drained
well). Put nuts and apricots through chopper; knead well together; wash
prunes; steam about 15 min; stuff with apricot mixture.
CHOCOLATE POPCORN
2 c white sugar, ½ c corn syrup, 2 oz chocolate, 1 c water.
Put ingredients into kettle; cook until syrup hardens when put in cold
water; pour over 4 qt crisp, freshly popped corn; stir well to insure
uniform coating of kernels.
SUGARED POPCORN
Make syrup by boiling together 2 c sugar and 1 c water until syrup
strings from a spoon or hardens when dropped in cold water; pour over 6
qt freshly popped corn and stir well.
POPCORN BALLS
1 pt syrup, 1 pt sugar, 2 tbp butter, 1 tsp vinegar.
Cook until syrup hardens when dropped into cold water; remove to back
of stove and add ½ tsp soda dissolved in 1 tbp hot water and then pour
hot syrup over 4 qt freshly popped corn, stirring till each kernel is
well coated, when it can be molded into balls or into any desired form.
Substitute sweet cream for milk if you would add to the richness of
fudge.
Dates stuffed with marshmallow are delicious.
The open fire is ideal for toasting marshmallows.
NOUGAT
⅜ c honey, ½ c brown sugar, 1 lb almonds, 2 egg whites.
Boil honey and sugar together until drops of mixture hold their shape
when poured into cold water; add whites of eggs, well beaten; cook
very slowly, stirring constantly, until mixture becomes brittle when
dropped into water; add almonds; cool under a weight; the candy can be
broken into pieces or cut and wrapped in waxed paper.
HONEY FUDGE
2 c sugar, ⅓ c honey, ⅓ c water, 2 egg whites, 1 tsp vanilla
extract.
Boil together sugar, honey and water until syrup spins thread when
dropped from spoon; pour syrup over well-beaten whites of eggs, beating
continuously and until mixture crystalizes, adding flavoring after
mixture has cooled a little; drop in small pieces on buttered or
paraffin paper. The vanilla may be omitted.
HONEY CARAMELS
2 c granulated sugar, ½ c cream or milk, ¼ c honey, ¼ c butter.
Mix ingredients; heat and stir until sugar is dissolved; then cook
without stirring until a firm ball can be formed from a little of
mixture dropped into cold water; beat mixture until it crystalizes;
pour into buttered pans; cut into squares. The addition of pecan nuts
improves these caramels.
HONEY POPCORN BALLS
Honey can be heated up to 245° F. without being greatly changed in
color or flavor. If it is heated carefully most of the water is
expelled. Honey then becomes hard on cooling and can be used for making
popcorn balls. To make them, dip popped corn into hot honey, shape into
balls and cool. Honey popcorn balls absorb moisture on standing in
the air. They must, therefore, be either kept very closely covered or
reheated and dried before being used.
CEREALS
Cereals and breakfast foods are the cheapest and simplest foods we
have. They contain starch, protein and mineral matter. Uncooked
cereals are least expensive; although ready-to-serve cereals are more
convenient. There is no danger of overcooking cereals as long cooking
brings out the flavor. A double boiler or fireless cooker is best
adapted for cooking them. When cooking finely ground cereals, use
boiling hot water and stir constantly so they will not form lumps.
Never throw away left-over cereals; they can be served in a variety
of ways—as puddings, muffins, reheated, thickening for soups, gravy
or stews, dressing for poultry, fish or meats, griddle cakes, or
combined with meat, cheese or vegetables in escalloped dishes or baked
croquettes. Cereals should be purchased in small quantities and kept in
glass jars, tightly covered. A tsp of salt should be allowed to each
cup of cereal. Let boil briskly 5 min in upper part of db then put over
under part of db and cook 30 min or longer if possible. It is better to
stir cereals with fork than with a spoon.
ROLLED OATS
1 c rolled oats to 1¾ c boiling water and 1 tsp salt; boil 5 min,
steam in db 30 min.
Bran should be added to cereals and served at least twice a week. It
can be added to any kind of hot cereal just before steaming in db. Buy
plain bran and not prepared breakfast bran, as it is much cheaper and
better for mixing with hot cereals. This is one of the very best ways
to keep the bowels regular. ½ c bran to 1 c cereal is a good amount to
use; although one can use her own judgment.
OATMEAL
1 c oatmeal (coarse) to 4 c boiling water, 1 tsp salt; boil 5 min;
steam in db 3 hr.
HOMINY
1 c hominy (fine) to 4 c boiling water, 1 tsp salt; boil 5 min; steam
in db 1 hr.
INDIAN MEAL
1 c Indian meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in
db 3 hr.
FINELY GROUND FOODS
1 c meal to 3½ c boiling water, 1 tsp salt; boil 5 min; steam in db 30
min.
CORNMEAL MUSH
4 c water or 3½ c milk, 1 c cornmeal, 1 tsp salt; bring liquid to
boiling point; sift in meal, stirring to prevent lumping; cook 45 min
in db or in oven.
CORN DODGER
2 c cornmeal, tsp salt, 2 tsp fat, 1¾ c water.
Pour boiling water over meal, salt and fat; beat well; make into small
cakes; bake in greased pan in hot oven.
FRIED HOMINY
Follow directions for Boiled Hominy; pour into greased baking powder
box or mold; when cold, cut in thin slices; dip in slightly beaten egg
mixed with 1 tbp cold water, then in flour; fry until delicate brown.
BOILED MACARONI
Cook macaroni in boiling, salted water until tender; drain; pour small
amount of boiling water over macaroni to prevent sticking; keep hot
over hot water. Spaghetti and noodles are cooked same way.
SAMP
½ c samp, 2½ c boiling water, 1 tsp salt.
Cover samp with cold water; let stand 5 hr; drain, put in db; add
boiling, salted water; boil 5 min; steam in db 5 hr.
FRUIT OR NUTS IN CEREALS
Raisins, dates, nuts, or other fruit can be mixed in cereal after it
has boiled briskly for 5 min and before you place it in the db to
steam. Use your own judgment as to quantity. Adds variety to breakfast
dish and is very healthy.
OATMEAL MUSH WITH APPLES
Pare and core apples; cook until soft in syrup made of 1 c sugar to 1½ c
water; fill cavities with oatmeal mush; serve with sugar and cream.
Other fruit, berries or nuts can be cooked with the apples in this way.
BOILED RICE
1 c rice, 4 or 5 qt boiling water, 1 tsp salt.
Wash rice through several waters and drain it. Have boiling water ready
in deep saucepan; add salt; slowly drop in rice; boil rapidly for 20
min or until a grain when pressed between thumb and finger is entirely
soft. To prevent it from sticking to pan, lift from time to time with a
fork, but do not stir, for stirring is likely to break the grains. When
sufficiently cooked, turn into a colander or sieve, and after water has
drained off cover with a cloth and set over a pan of hot water on back
of stove or in oven; or turn rice into a shallow pan, cover with a lid,
and place it in a warm oven for a short time. Treated in this way the
grains swell and are kept separate.
If a large kettle is not at hand, rice may also be cooked successfully
in a smaller open saucepan or kettle, allowing 8 times as much water as
rice, or 2 qt to 1 c rice. The same method is used as with the large
proportion of water, but the rice requires more careful watching. If
starchy liquid surrounding grains is washed off by pouring hot water
through colander in which cooked rice is draining, each grain will be
left separate and distinct. This is not usually necessary when large
proportion of water is used.
If boiled too long, rice becomes sticky and grains tend to break apart.
Many persons make the mistake of overcooking rice and also of not
salting it enough, and because of this it has been unpopular in many
households.
RAISIN PORRIDGE
Use recipe for Scotch porridge; stir in 1 c seedless raisins. Or pour
left-over porridge into small molds and next day reheat and serve with
stewed raisins; finely cut figs or dates may be used instead of raisins.
ROLLED SCOTCH PORRIDGE
1 c oats, 2 c water, 2 c milk, 2 tsp salt.
Mix oats, water and milk; cover and let stand over night; in the
morning heat to boiling point, stirring constantly and boil directly
over fire for 15 min or cook in db ½ hr.
CHEESE
Cheese is good for sandwiches with pie or fruit tarts, with salads or
as the final course of a good dinner with crackers. It can be served as
the main hot dish for luncheon or dinner in place of meat.
It is highly nutritious food and contains all essential elements of
milk from which it is made. It is rich in proteins and is toughened
and rendered indigestible if exposed to a high temperature. It should
always be cooked at a low temperature, either in a db or a moderate
oven. Whenever it is to be combined with a liquid or a white sauce,
the mixture may be beaten with a dover egg beater after the cheese
is added, so as to hasten the process of melting and insure a smooth
sauce. Cheese contains ⅓ more protein than meat and twice as much as
eggs. Combined with a bulky food, such as spinach or with starchy ones,
such as macaroni, rice, bread crumbs or potatoes, it makes many dishes
which are as easily digested as they are appetizing. To keep cheese
moist and to prevent it from drying out, simply wring out a cloth in
vinegar and wrap around the cheese.
All the little dried pieces of cheese should be grated and placed in
a covered glass jar. They are excellent for made-over dishes, and
particularly good to use with starch foods, such as potatoes, macaroni,
rice, etc. Grate cheese, putting through the fc.
CHEESE BALLS
Work cream or cottage cheese until smooth; shape in small balls; add
a few drops of cream or French dressing if too dry to hold together;
place halves of walnuts or pecans opposite each other on each ball;
serve with salad and toasted crackers.
FROMAGE GOURMET
Slice favorite cheese and cut each slice into quarters; brown buttered
saltines and serve them hot with squares of cheese and hot tea or
coffee.
CHEESE AND SPINACH
1 can (1 lb 8 oz) or 1½ lbs of raw spinach, 1 c milk, 1 tsp salt,
½ tsp pepper, 1 c buttered bread crumbs, ½ lb mild cheese.
Heat milk in db to scalding point; add diced cheese and seasoning;
beat with egg beater until mixture is smooth; have spinach cooked and
drained; stir cheese mixture through spinach; pour into buttered baking
dish; sprinkle with buttered crumbs; bake in moderate oven 15 min.
Strips of bacon may be laid across top before baking. Add springs of
parsley if desired.
CELERY CASSEROLE
1 c mild cheese, 1 c milk, 2 tbp butter, 2 tbp flour, ½ tsp salt,
¼ tsp pepper, combined as white sauce, 2 tbp grated onion (if
desired), 1 c cooked spaghetti, 2 c cooked diced celery, ½ c
buttered grated bread crumbs.
To hot white sauce add finely diced cheese; stir or beat with egg
beater until mixture is smooth; mix together spaghetti, celery and
onions; add cheese mixture; place in oiled casserole; cover with
buttered bread crumbs; bake 30 min in moderate oven.
CHEESE TARTLETS
2 tbp butter, ½ c bread crumbs, 2 eggs, ½ c grated cheese, 1 tsp
bp, ⅓ c milk, pie paste.
Beat butter to a cream, add bread crumbs alternately with well-beaten
eggs, stir in the cheese; add the milk and bp; line small tins with
paste and put 1 tbp of the cheese mixture in each; bake in moderate
oven 15 min; serve hot or cold.
CHEESE CAKES
1½ c cottage cheese, ½ c sugar, 3 eggs, 2 tbp cream, grated rind
1 lemon, pie paste.
Mix together cheese, sugar, cream and lemon rind; add eggs, yolks and
whites well beaten together; line small tins with paste and nearly fill
them with cheese cake mixture; bake in moderate oven 15 min.
CHEESE CROQUETTES
3 tbp butter, ⅓ c flour, 1 c milk, ½ tsp salt, ⅛ tsp pepper,
yolks 2 eggs, 2 tbp cream or milk, 2 c soft mild cheese, cut in
small cubes.
Melt butter; add flour; stir until well blended; pour on gradually
milk, stirring constantly; bring to boiling point; add egg yolks
slightly beaten and diluted with cream or milk and cheese; season with
salt and pepper; spread on a plate and cool; shape; dip in crumbs, then
egg and crumbs; fry in deep fat; drain on brown paper.
SAVORY RABBIT
6 slices bread, butter, minced ham, ¼ lb grated cheese, 2 tbp
thin cream, seasoning to taste.
Cut bread into round or square slices and saute in butter till slightly
crisp; the quantity of butter will depend on freshness of bread, as the
fresher it is the more butter it will absorb; spread each piece with
ham and keep hot; melt cheese in the upper part of db, and add cream
and seasoning; spread over ham and serve immediately.
WELSH RABBIT
1½ lb cheese, 1 tbp butter, ½ c milk, 1 tbp Worcestershire sauce,
1 tsp dry mustard, ⅓ tsp pepper or a little less of cayenne, 1
egg.
Cut cheese into small pieces and put it in upper part of db; let cheese
melt and become creamy; add butter, milk and seasoning; cook till
smooth and; just before serving, stir in egg slightly beaten; this
prevents rabbit being stringy; have ready slices of bread or toast
(preferably the former), dip them into cheese and pour more over them
on serving plate.
BLUSHING BUNNY
1½ lb cheese, 1 tbp butter, 1 c cooked strained tomato or canned
tomato soup, ⅓ tsp mustard, ⅓ tsp pepper, 1 tsp lemon juice.
Melt cheese as for Welsh rabbit; add butter and tomato, stirring
constantly; season and add lemon juice just before serving.
PEPPER CROQUETTES
Wipe small sweet peppers; place in pan; put in hot oven and turn
occasionally until skins blister; take from oven, remove skins, make a
lengthwise slit in each and take out seeds; fill with cheese filling;
dip in crumbs, thin egg and crumbs, fry in deep fat; drain on brown
paper.
CHEESE FILLING
Melt 1½ tbp butter; add 2 tbp flour; stir until well blended; add ⅓ c
milk and bring to boiling point; add ¼ c grated mild cheese and 1 egg,
slightly beaten; as soon as cheese melts remove from fire and fold in
½ cup small cubes of soft mild cheese; season with ½ tsp salt and few
grains, each, of pepper and cayenne.
TOMATO CHEESE TOAST
1 tbp chopped onions, ½ green pepper, 1 c canned tomato, ½ tsp
salt, ¼ tsp pepper, 1 tbp flour, 3 tbp butter, 4 slices bread, 4
slices mild cheese.
Brown onion and pepper in 2 tbp of fat; add tomato and stew until
green pepper is tender; add seasoning and drop in flour and 1 tbp
butter which have been creamed together; boil until it thickens. Cut
4 slices of mild cheese about ¼ in thick; toast one side of slice of
bread, place slice of cheese on other side and toast until bread and
cheese are a golden brown; pour sauce over toast and serve very hot.
CHEESE TOAST
1 c milk, 1 tbp butter, 1 tbp flour, ¼ tsp salt, few grains
pepper, ¾ c grated cheese, yolks 2 eggs, whites 2 eggs, 6 slices
toast.
Make a white sauce of first 5 ingredients; add cheese, and as soon as
cheese melts, yolks of eggs slightly beaten; when mixture thickens,
fold in stiffly beaten whites of eggs; pour over hot toast.
TOMATOES AND CHEESE
6 large firm tomatoes, 1 c bread crumbs, ¼ lb mild cheese, ½ tsp
salt, ¼ tsp pepper, ½ tsp Worcestershire sauce.
Scoop out tomatoes; season bread crumbs; cut cheese in thin flakes;
alternate layer of cheese and layer of bread crumbs until tomato is
filled to top; put strip of bacon across each tomato; put in shallow
pan with just enough water to keep tomato from sticking; bake about 25
min in moderate oven, or until tomato shells are tender.
PHENIX CLUB SAUCE
1 tsp flour, 1 tbp butter, 1 c milk, ¼ tsp salt, ⅛ tsp pepper, ½
tsp Worcestershire (if desired), ⅓ lb mild cheese.
Heat milk in db; cream butter and flour into a soft ball; drop into hot
liquid and stir until mixture thickens; add seasonings and cheese; stir
or beat with an egg beater until cheese is dissolved. This sauce is
delicious for au gratin dishes like macaroni, rice and potatoes; serve
also on toast, poached eggs, croquettes, vegetables, etc.; for a very
thin sauce use ½ tbp flour.
CHEESE FONDUE
1 c scalded milk, 1 c soft stale bread crumbs, ¼ lb mild cheese,
cut in small pieces, 1 tbp butter, ½ tsp salt, yolks 3 eggs,
whites 3 eggs.
Mix first 5 ingredients; add yolks of eggs beaten thoroughly; fold in
stiffly beaten whites of eggs; pour in buttered baking dish and bake 20
min in moderate oven.
CHEESE SOUFFLE
1 c finely diced mild cheese, 1 c milk, ½ tsp salt, 3 tbp butter,
3 tbp flour, ⅙ tsp pepper or paprika.
Cream butter and flour in saucepan; add milk slowly and stir until
mixture boils; cook 5 min; add yolks of eggs slightly beaten, salt,
pepper and diced cheese; partly cool; whip whites of eggs stiff, fold
into souffle and bake immediately in large greased baking dish or in
ramekins; if cooked in one dish, bake 45 min in moderate oven; if in
ramekins 20 min. Souffles of all kinds must be used as soon as cooked.
WALNUT DECEITS
Work a large cream cheese until smooth and add ¼ c olives, stoned and
chopped, ½ tsp salt, and few grains paprika; shape in balls; roll in
sifted cracker crumbs, flatten and place halves of salted English
walnuts opposite each other on each piece. The olives may be omitted
and unsalted nuts may be used; serve with a fruit salad or crisp
crackers.
COTTAGE CHEESE
Heat 1 qt sour milk from which you have taken the sour cream; add qt
warm water and turn into a strainer lined with cheesecloth; gather
cheesecloth up around curd to form a bag, and let curd hang until free
from whey. Rub fine, moisten with sour cream and melted butter; shape
and sprinkle with salt and pepper. This is good served with jelly or
preserves and crisp crackers and excellent for the children. In 1 lb
cottage cheese there is about ⅕ of a lb of protein, nearly all of which
is digestible.
COTTAGE CHEESE CAKE
1½ c cottage cheese, 1 tbp butter, ½ tsp salt, ¼ tsp vanilla, ⅔ c
milk, 1 tbp cornstarch, ⅔ c sugar, 2 eggs.
Blend cheese, butter, salt and vanilla until smooth; mix milk and
cornstarch; bring to boiling point; stirring to prevent lumping or
sticking; add sugar to cooked milk and cornstarch, and heat; pour hot
milk mixture over slightly beaten eggs, stirring thoroughly, and heat
to custard consistency; add cottage cheese mixture to custard, and pour
into deep baking dish which has previously been lined with shortcake
dough; bake until crust is done and slightly browned.
CHEESE CAKE CRUST
2⅔ c flour, 6 tbp fat (lard), 4 tsp bp, 1 tsp salt, ⅔ c milk, 2
tbp sugar.
Sift flour, bp, salt and sugar together; work lard into flour; add
milk, forming dough as for biscuits; roll out crust about ¼ in thick;
line inside of baking dish.
STUFFED DATES
Season cottage cheese with salt and thick cream, and with chopped nuts
if desired. Remove stones from dates or soaked prunes, and open figs
for stuffing. Fill cavities with seasoned cottage cheese and whole nut
meats or candied fruits. This makes an excellent confection or dessert.
CHEESE SOUFFLE
1 c soft, stale bread crumbs, 1 tbp butter, ½ tsp salt; scald 1 c milk
(skimmed milk will do), put hot milk and butter over bread crumbs; beat
2 eggs separately, very light, put in yolks, then whites; add ¼ lb
American cheese cut up very fine or grated and bake same as an omelette.
STUFFED FIGS
Mash cream cheese, moisten with heavy cream; season highly with salt
and cayenne; make into small balls; wash and dry figs; make an incision
in each and stuff with cheese balls; arrange in piles on fancy plate;
serve as an accompaniment to a light dinner salad or with crisp
crackers.
PARMESAN CHEESE STICKS
Toss 1 c bread dough on floured board; pat and roll in rectangular
shape as thin as possible; spread with 1 tbp butter; dredge with
flour; fold from ends so as to make 3 layers; repeat 3 times; cut in
finger-shaped pieces; arrange on sheet, cover, let stand 15 min, and
when baked, brush over with white of egg and roll in grated Parmesan
cheese, seasoned with salt and cayenne; return to oven again and bake 4
min.
CHEESE PIQUANT
Cut bread in dainty slices; toast and butter slightly; wrap in napkin
to keep hot and serve with generous slices of American or Swiss cheese.
ROAST CHEESE
3 oz of good cheese, yolks 2 eggs, 4 oz grated bread crumbs, 3 oz
butter, 1 tsp mustard, salt and pepper; grate cheese; add yolks, bread
crumbs and butter; beat well; add mustard, salt and pepper; make some
toast; cut in neat round slices; spread on paste thickly; cover with
dish; place in oven till hot; then uncover and let cheese color a
light brown; serve immediately on hot plates.
CHEESE POTATO BALLS
Take some hot mashed, cooked potatoes, flavor with grated cheese, salt
and pepper; add sufficient milk to make mixture moist and smooth; form
into balls; fry in deep fat; serve with grated cheese; garnish with
fried parsley.
CHEESE BALLS
3 c grated cheese, salt and pepper to taste and whites 3 eggs beaten
stiff; mix together; form into small balls; roll in fine cracker crumbs
and fry in boiling lard; serve very hot with salad course.
When little bits of red pepper are left-over, mash them into a piece of
American cheese, creamed with a little butter.
Baked celery, with grated cheese on top, is delicious.
Grated cheese is delicious over plain lettuce salad.
A pinch of salt added when preparing any cheese dish will make it more
digestible.
SOUP
Soup is a very important part in the diet. Meat soups can be made from
left-overs, scraps, trimmings, bones, carcasses of fowls or chickens,
roasts and steaks, or from cheap cuts of fresh meat. The tougher parts
of meat are richer in extractives and soluble albuminoids. Use all
parts of meat, bone, lean and fat, and in the proportion of ⅔ lean meat
to ⅓ bone and fat.
Always make meat soups with cold water to which salt has been added and
gradually heat to boiling point, then simmer; but never boil.
Wipe meat with a cloth wrung out of cold water; separate meat, bone and
fat; cut meat into small pieces, so pieces are each drawn out, place in
porcelain or granite kettle, allowing 1 pt of cold water to every lb
of meat, bone and fat, and 1 tsp salt to every qt of water; let stand
½ hr, then heat gradually to boiling point and simmer at low temp for
6 or 7 hr; seasoning, except salt is generally added the last hour of
cooking.
If a scum rises during cooking, it can be removed; although some people
prefer to leave it on, as it contains coagulated albuminoid juices.
Strain soup and cool quickly to avoid fermentation. A cake of fat forms
on stock when cold which excludes air and should not be removed until
stock is used. To remove fat, run a knife around edge of bowl and lift
out fat. If any remains, remove by passing a cloth wrung out of hot
water around edge and over surface. Save fat for drippings. If you
cannot take time to cool stock remove fat with a big spoon.
The water in which vegetables have been cooked is rich in mineral salts
and flavoring. This is vegetable stock and should be used whenever
possible. Water in which macaroni, rice, barley, etc., are cooked is
rich in starch and sugar products and should be retained for soup.
All marrow should be removed from bones before cooking as it can be
used to better advantage in other ways.
Cold water draws juices out of the meat into the liquid. Boiling water
hardens the outside of meat and prevents juices from coming out.
Bones, meat and vegetables are sometimes cooked a second time with more
water to make what is known as “second stock,” not so strong as the
first, but better than water for thick soups, sauces and gravies.
Soups are divided into two classes: Soups with stock and soups without
stock.
Soups with stock are made from meat and are classified as follows:
=Bouillon= is made from lean beef, delicately seasoned and very clear.
Clam bouillon is one exception and is made from clams.
=Brown Soup Stock= is made from beef, including bone and fat, and
highly seasoned.
=White Soup Stock= is made from chicken or veal and delicately seasoned.
=Consomme= is made from more than one kind of meat, and highly seasoned
and clear.
=Lamb Stock= or =Mutton Broth= is made from lamb or mutton.
Soups without stock are classified as follows:
=Cream Soup=, which is made from vegetables or fish, with milk and
seasonings, always thickened.
=Puree= is made from vegetables or fish cooked to a pulp and forced
through a sieve and milk or cream added with seasonings. Thicker than
cream soup. Stock is some times added.
=Bisque= is made from shellfish, milk and seasonings.
=To Clear Soup=: Allow white and shell of 1 egg for each quart of
stock. Break egg, beat slightly, break shell in small pieces; add to
cold stock. Set over fire, stirring constantly until boiling point
is reached. Boil 2 min, simmer 20 min; skim, strain through double
thickness of white cheesecloth placed over a fine sieve; heat and
serve. If you wish to season soup more highly add seasoning to stock
before clearing.
=Thickening Soups=: Soups are thickened with flour, cornstarch or rice
flour. Mix flour with very little cold water or milk until it is a
smooth paste; add more liquid until it can be poured easily into hot
soup; cook soup 15 min after thickening is added.
When butter and flour are used, melt butter and when bubbling, stir in
flour quickly and cook together; add about 1 c of hot soup; then add
this mixture to soup and cook 15 min.
Soup may be thickened with bread instead of flour. Bread should
be dried and browned slightly and added to a small amount of stock,
simmered until soft and crushed fine; then dilute with more soup; ½ c
dried bread for a quart of finished soup will be as thick as most
people like it.
=Glaze= is simply clear stock boiled down to ¼ of its original amount.
Put 2 qt rich, strong stock into saucepan; boil it uncovered until
reduced to 1 pt. It should have a gluey consistency and will keep a
month if put in a closely covered jar in a cool place. It is useful in
browning meats or for enriching a weak stock or gravy or adding flavor
and consistency to sauces.
BLACK BEAN SOUP
1 pt dried beans, 4 pt cold water, 1 large onion, 3 stalks of
celery (do not remove leaves), ¼ tsp dry mustard, ⅛ tsp white
pepper, cayenne, 3 tbp butter, 2 tbp flour, 1 pt hot milk, 2 eggs
(boiled hard), 1 lemon.
Wash beans; soak over night in water to cover well; drain; add 4 pt
water, celery and onion (sliced); simmer until beans are soft; rub
through sieve; reheat; add seasoning, milk, butter and flour rubbed
together; slice lemon and eggs very thin; stir into soup at serving
time.
SCOTCH SOUP
3 lb mutton from forequarter, 2 qt cold water, ½ tbp salt, ¼ tsp
pepper, 2 slices turnip, ½ onion, ¼ c flour, carrot, turnip, ¼
each, cut in small cubes, 2 tbp barley.
Wipe meat, remove skin and fat; cut meat in small pieces; add water,
heat gradually to boiling point, skim; cook slowly 2 hr; after cooking
1 hr, add salt, pepper, turnip and onion; strain, cool, remove fat,
reheat and thicken with flour diluted with enough cold water to pour
easily; cook carrot and turnip diced in boiling salted water until
soft; drain; add to soup; soak barley over night in cold water; drain;
cook in boiling salted water until soft; add to soup; if barley should
be cooked in the soup, it would absorb the greater part of the stock;
barley may be omitted; in that case sprinkle with finely chopped
parsley and serve with croutons.
BAKED BEAN SOUP
2 c baked beans, 2 tbp onion, 2 c tomatoes, 2 c water, 4 tbp
butter, 2 tbp flour, salt, pepper and celery salt, 2 tbp chopped
pickle.
Cook beans in water 10 min; press through sieve; cook onion in butter
5 min; add flour and seasonings; when well blended, add tomato, cook 5
min; strain; add bean mixture, reheat; serve with chopped pickles. If
beans are very sweet, it may be necessary to add 1 tbp lemon juice or
vinegar.
CELERY SOUP
2 c celery, 1 qt cold water, 2 slices onion, 4 tbp butter, 2 tbp
flour, 2 c scalded milk, 1½ tsp salt, 1 blade mace, cayenne,
celery salt.
Chop celery; cook in water until tender; cook onion and mace in milk
20 min; strain; melt butter; add flour and seasonings; combine celery
and milk mixtures; thicken with butter and flour cooked together, cook
5 min; serve. Pieces of celery not suitable for table may be utilized
for this soup. Leaves and root of celery make a very good soup.
CONSOMME
3 lb beef, lower part or round, 1 lb of marrow bone, 3 lb knuckle
of veal, 3 qt water, carrot, turnip, celery, onion, ¼ c each, cut
in dice, 1 tbp salt, 6 peppercorns, 3 cloves, 2 sprigs thyme, 2
sprigs parsley, ½ bay leaf.
Cut beef in 1 in cubes; brown ½ of this in fat from marrow bone;
put remaining ½ in kettle with cold water and salt; add veal cut in
pieces, browned meat and bones; let stand 1 hr; heat slowly to boiling
point; let simmer 6 hr; removing scum as it forms on surface; scald
vegetables; add with seasonings the last hour of cooking; strain, cool
quickly, remove fat and clear.
MOCK TURTLE SOUP
1 calf’s head, 1 tsp vinegar, 2 tbp onion, 2 tbp turnip, bit of
bay leaf, 6 peppercorns, 2 tbp butter, 3 tbp flour, ½ lemon,
thinly sliced, 2 qt cold water, 2 tbp carrot, 2 tbp celery, 2
sprigs parsley, 2 tbp chopped ham, 1 c meat from calf’s head, 1
tbp salt, 2 c brown stock, 1 tbp mushrooms.
Cover calf’s head with cold water; add vinegar, vegetables, seasonings;
simmer 2 hr; remove 1 c meat; simmer 2 hr longer; strain; cool; remove
fat; brown butter; add flour and brown; add brown stock, strained
liquor, chopped ham, calf’s head meat, lemon and mushrooms; reheat and
serve.
BEEF PUREE
1 pt beef broth, 1 tbp sago, 1 egg yolk, 2 oz raw beef.
Soak sago ½ hr in enough water to cover; stir into hot broth and cook
until soft; add egg yolk mixed with little broth and beef, free from
fat; reduce to a pulp; cook 3 min.
WINTER JULIENNE
1 qt brown stock, 1 pt mixed vegetables (celery, turnip, carrot,
onion, cabbage), ½ tsp salt, ½ tbp peppercorns.
Cut celery and turnip into dice; cut carrot into match pieces; slice
onion; cabbage should be coarsely chopped; cook vegetables in boiling
salted water until tender; drain; add to soup a few minutes before
serving; richer soup may be had by retaining vegetable stock.
SUMMER JULIENNE
To 1 qt consomme add ½ c each, cooked peas, string beans, asparagus
tips and onion cut in rings, salt and pepper if needed; heat to boiling
point and serve.
CREAM OF CELERY SOUP
2 c water, 2 heads celery, 2 tbp butter, 2 tbp flour, 4 c milk,
1 slice onion, 1 bay leaf, ½ tsp salt, ½ tsp celery salt, ½ tsp
black pepper.
Remove outside stalks of celery, saving tender portion for eating raw;
wash and chop green stalks; put in saucepan with water; cook slowly for
30 min; press through colander; blend butter and flour in db; add milk,
onion and bay leaf; stir constantly till creamy; add celery salt, salt,
celery, water and pepper; cover; let water in under boiler boil 10 min;
strain into tureen; serve at once with croutons or crisp crackers.
CREAM OF TOMATO SOUP
2 c strained tomatoes, 4 c milk, 1 bay leaf, 1 blade mace, 1 tsp
sugar, 1 tsp chopped onion, ¼ tsp baking soda, 2 tsp butter, 2
tbp flour, ½ tsp pepper.
Put tomatoes in saucepan; add mace, bay leaf, onion, salt and pepper;
after it begins to cook, let simmer gently 15 min; when tomato begins
to simmer it is time to prepare rest of soup; melt butter in db,
sifting in flour gradually and rubbing to a smooth paste with a spoon;
add milk; stir constantly; after mixture is perfectly smooth and of
thickness of rich cream, remove from fire; strain into heated tureen;
add sugar and soda to tomatoes; strain into other material in tureen,
stirring as you strain; serve at once.
TOMATO SOUP
1 can tomatoes, 1 pt boiling water, 1 small onion, 1 slice bacon
or tbp butter, 2 tbp flour, 1 c hot milk, 3 cloves, pepper and
salt.
Cook tomatoes in boiling water until soft, adding cloves, onion and
bacon or butter; when well cooked, add flour wet with little cold
water; cook until thick; strain; add hot milk and seasoning; serve with
croutons.
ONION SOUP
Wipe, peel and thinly slice 5 small onions; put in frying pan; cook in
enough butter to prevent burning (stirring constantly) until soft; to
6 c stock add onions and salt to taste; cut stale bread in ⅓ in slices
and remove crusts; toast on both sides; place in tureen, sprinkle with
3 tbp grated Parmesan cheese; pour soup over bread just before sending
to table, or send toasted bread crumbs, soup and grated cheese in
separate dishes.
CLEAR SOUP
1 qt stock; ¼ lb very lean beef, whites and shell of 2 eggs, a
few slices of vegetables similar to those used in the stock,
seasoning and garnish.
Mince meat finely; add whites of egg, slightly beaten, shells, and
mix with ½ pt of the stock; when well blended, add with vegetables to
remainder of stock; when hot leave it over the fire without touching
till it boils; cook very gently 5 min longer; add ½ c cold water; after
it has stood 10 min strain through fine cloth that has been wrung out
of hot water and spread over a bowl or attached to a soup stand; if
the first liquor which runs through the cloth is not quite clear pass
it through again.
Remove any grease that may be on top of soup by passing small pieces
of blotting or tissue paper over it, so as to absorb the globules of
fat; then season with salt, celery salt, cayenne and lemon juice if the
flavor is desired; color if necessary with caramel (the soup should be
the color of sherry) and serve plain or with a garnish.
GARNISHES FOR CLEAR SOUPS
=For Julienne Soup=: To each qt of clear soup add ⅓ c each carrots,
turnips, cut into strips 1 in long and about thickness of a match, boil
in water till tender.
=For Brunoise Soup=: To each qt of clear soup add ⅔ mixed vegetables
cut into ¼ in cubes, or cut into fancy shapes with a vegetable cutter,
boiled in water till tender.
=For Macaroni Soup=: To each qt of clear soup add ½ c macaroni cooked
in boiling salted water till tender and cut into rings.
=Consomme Royal=: Make a custard, allowing 2 tbp milk to each egg used;
beat together; season to taste; strain into cup and either place cup in
saucepan of water over fire, or place in oven and cook till set; cut
into dice with knife or into fancy shapes; drop into soup just before
serving.
=Soup Croutons=: Cut stale bread, without crust, into ½ in cubes and
fry golden brown in hot fat, or cut slices of buttered bread into cubes
and crisp in a hot oven. Either drop into soup as it is served or place
in a side dish.
PLAIN BROWN SOUP STOCK
6 lb shin of beef, 4 qt cold water, carrot, onion, turnip,
celery, ½ c each, cut in cubes, ½ bay leaf, 6 peppercorns, 4
cloves, 2 sprigs parsley, 1 tbp salt.
Wipe beef with wet cloth; cut in small pieces; brown ⅓ of this in
marrow from the marrow bone; put this with remaining ⅔ of meat, with
bone and fat, into kettle; heat very slowly to boiling point; reduce
temp, cover, and let simmer for 6 hr; add vegetables and seasonings
last hour of cooking; strain and cool quickly.
OX TAIL SOUP
2 tbp drippings or other fat, 2 ox tails, 1 large onion, 1
carrot, 2 sprigs parsley, 1 bay leaf, 2 stalks celery, 2 qt cold
water or stock, 2 level tbp pearl barley, 1 level tbp flour, 2
tbp cold water, salt and pepper or cayenne.
Melt fat and fry in it carrot and onion cut into dice, also ox tails,
which have been cut in pieces; when brown add water, celery, parsley
and bay leaf tied together; when boiling put in barley and simmer 4 hr;
remove large bones, celery, parsley and bay leaf, and thicken soup with
flour rubbed smooth with 2 tbp cold water; season rather highly; serve.
MUTTON BROTH
2 lb neck of mutton, 2 qt cold water, 1 tsp salt, 1 small turnip,
1 small carrot, 1 small onion, 2 tbp barley, 1 tsp chopped
parsley, extra salt and pepper to taste.
Wipe meat; cut into small pieces; place in saucepan with cold water;
let come slowly to boiling point; add salt, which causes any scum there
may be to rise; simmer for 1 hr, skimming occasionally, add vegetables
cut into dice, barley; cook till vegetables are quite tender; season to
taste; add chopped parsley just before serving.
JUGGED SOUP
6 potatoes, 1 onion, 6 tomatoes or 2 c canned tomatoes, 1 turnip,
1 can peas, 1 grated carrot, ¼ c rice, 3 qt water, 1 tbp salt, 1
tbp sugar, ½ tsp pepper, 1 pinch allspice.
Slice vegetables and place with seasonings in alternate layers in
bottom of stone crock with a cover; boil any carcasses of cold
fowl, bones of waste meat or steak, with trimmings, in 3 qt water
until reduced to 2 qt; strain, cool and remove fat; pour broth over
vegetables, put on cover; seal with paste to keep in steam; set jar in
pan of hot water; place in oven; cook 5 hr.
DELICIOUS QUICK SOUP
1 c carrot cubes, 1 c potato cubes, 1 large onion, sliced, 1
c celery, sliced, ½ c of fat from chicken or beef stock, 1 qt
water, 4 tbp meat extract, 1 bay leaf, 1 tsp salt, ¼ tsp pepper,
⅛ tsp paprika.
Melt fat and in it cook carrot, celery and onion; stir constantly; cook
15 min; cook potatoes in boiling water; drain; rinse in cold water;
drain again; add to other vegetables with broth and season; cook 1 hr;
remove bay leaf and serve.
TOMATO SOUP WITH STOCK
6 tomatoes or 1 qt canned tomatoes, 1 onion, 2 cloves, 6
peppercorns, bit of celery root or ½ tsp celery seed, 1 tbp
flour, 1 tbp butter for every qt of soup.
Take bones and trimmings from roast beef and any other scraps of meat
or bone; put in kettle; cover with cold water, twice as much water as
meat; add seasonings; cook 4 hr; skim off fat; add tomatoes; cook 30
min; skim out bones and meat; strain liquor through a puree strainer,
rubbing all tomato pulp through; heat and thicken with flour, cooked in
the butter.
TURKEY SOUP
1 turkey carcass, water to cover, 1 small onion, 1 stick of
celery, ½ tsp extract of beef, 2 tbp rice, seasoning to taste.
Break carcass in pieces; remove all stuffing; add water to just cover;
simmer 2 hr with celery and onion; remove bones, strain; add extract
of beef and rice which should have been previously cooked in boiling
salted water; let soup reach boiling point, season and serve with
croutons.
SPRINGTIME SOUP
Large head lettuce, ½ pt peas, bunch parsley, 1 sliced onion, 1
tbp butter, salt and pepper, 3 egg yolks, 2 qt stock.
Shred lettuce and parsley; brown onion in butter, and put in saucepan
with peas; cover with water; add salt and pepper; cook till tender;
bring stock to a boil; beat up eggs with half a cup of vegetable
liquor; add with hot stock to other part just before taking from fire.
FRUIT SOUP
1 qt ripe fruit run through fc (strawberries, raspberries or
grapes), 1½ c sugar, ½ c water, juice and grated yellow rind, 1
lemon, 2 tbp gelatine, ¼ c cold water.
Soften gelatine in ¼ c water; add sugar to fruit pulp; let stand 1 hr;
squeeze through cheese cloth; add ½ c water; heat to boiling point; add
gelatine; remove from fire; when cool add lemon; set aside to chill;
break up and serve in bouillon cups.
BOUILLON
For receptions or other large parties, it is simply beef tea on a large
scale and should be prepared like a plain soup stock, allowing 1 lb
meat and bone to each pt of water. Season with pepper, salt, celery and
onion if liked. It is best made day before it is served; set on ice
over night, remove every atom of grease; strain and clear according to
directions given; serve hot or iced.
CARROT SOUP
Carrots, 2 slices onion, sprig parsley, ¼ c rice, 4 tbp butter,
1½ tsp salt, few grains cayenne, 2 c water, 2 c scalded milk, 2
tbp flour.
Chop enough carrots to make 2 c; cook in water until tender; press
through sieve, reserving liquor; cook rice in milk in db; cook onion
in butter; add flour and seasonings; mix carrot mixture with rice and
milk; pour on to butter and flour; bring to boiling point; strain and
serve; garnish with chopped parsley; if it is too thick, thin with
cream or milk.
PEA SOUP
1 can peas, 2 c cold water, 1½ tsp salt, a bit of bay leaf, 3
tbp butter, 3 tbp flour, 3 c scalded milk, 1 tbp chopped onion,
cayenne and salt.
Cook peas, bay leaf, onion and cold water 20 min; press through a
sieve; make a white sauce of butter, flour and milk; combine mixtures,
add seasonings and serve. 2 c cold cooked dried peas may be used
instead of canned peas.
TOMATO BISQUE SOUP
1 can tomatoes, 1 qt milk, 2 tbp chopped onion, ¼ c flour, ¼ c
butter, 1½ tsp salt, 1 tsp chopped parsley, ¼ tsp soda, cayenne
and celery salt, 6 cloves.
Melt butter, add onion; cook 5 min; add flour, milk and seasonings;
cook in db 20 min; cook tomatoes; press through sieve; add soda;
combine mixtures and strain; serve immediately; if tomato is very acid,
it may be necessary to add more soda to neutralize.
POTATO SOUP
5 potatoes, boiled, 2 tbp onion, 2 tbp carrot, ¼ tsp celery salt,
salt, pepper and cayenne, 3 tbp butter, 2 tbp flour, 1 qt milk.
Cook onion and carrot in butter 5 min; add flour, milk, seasonings;
cook in db 20 min; add mashed potato; serve after straining; 1 c stewed
and strained tomatoes may be added if desired.
SPLIT PEA PUREE
2 c split peas, 8 c water, 3 tbp chopped onion, 1 tsp salt, 2
drops tabasco sauce, 4 tbp chopped pork, 2 tbp butter, 2 tbp
flour, 2 c milk.
Soak peas over night; drain; cook until tender; cook onion and salt
pork together 10 min; add to pea mixture; press through sieve; melt
butter; add flour, milk, seasonings; cook 5 min; combine mixtures and
serve.
VEGETABLES
An adult should have at least 1 to 1¼ lbs of fruit or vegetables daily.
Vegetables are too often poorly cooked and unattractively served.
Much of the valuable mineral matter in vegetables lies just beneath
the skin; therefore, the largest amount of this is retained when they
are cooked in their skins. If pared, the paring should be as thin
as possible. The water in which vegetables are cooked contains much
mineral matter and should be either served with the vegetables or used
in soups, gravy, sauces, etc. They should be cooked with as little
water as possible so as to keep their flavor.
It is difficult to give a definite time for cooking either root or
green vegetables, as it largely depends on their age and freshness.
Cook all green vegetables rapidly, putting them, after washing, into
boiling salted water. Spinach is the only vegetable that does not
require water other than that which clings to the leaves after washing.
Green vegetables should be cooked as soon as possible after gathering.
This is especially true of corn, beans, peas and asparagus. Keep in a
cool place to prevent change of flavor. When they must be held after
gathering they can be cooked and reheated at time of serving.
* * * * *
Wilted vegetables should be freshened by standing in cold water before
being cooked.
Some parts of vegetables often discarded can be well used for food, as
the outer leaves of lettuce, spinach, cabbage, or the tops of spring
onions may be cooked and used for soups. Beet, turnip, or radish tops
may be cooked and served as greens. Celery tops are good for flavoring,
and can be easily dried in a brown paper bag hung up in a sunny place.
Green vegetables retain their color better if cooked uncovered.
Overcooking of vegetables spoils the flavor and in the case of some
vegetables the color.
A wise housekeeper will can, dry or store vegetables when they are in
season, so as to have a supply when out of season and high in price.
Serve a variety, including the more unusual kinds and you will be
surprised how the family will learn to like all kinds.
Average Time Required for Cooking Vegetables in Water.
Asparagus 15 to 20 min.
Beans, lima (green) ¾ to 1 hr.
Beans, string 1 to 3 hr.
Beets, young ¾ to 1 hr.
Beets, old 3 to 4 hr.
Cabbage 20 to 30 min.
Carrots 30 to 60 min.
Cauliflower 20 to 30 min.
Corn, green 10 to 15 min.
Onions 20 to 30 min.
Parsnips 30 to 45 min.
Peas, green 20 to 30 min.
Potatoes 30 to 40 min.
Spinach 15 to 30 min.
Squash 20 to 30 min.
Turnips 30 to 40 min.
=Summer Squash= may be cooked without peeling if very young. If skin is
tough, it should be pared. Cook 20 min; drain thoroughly; serve with
butter.
=Winter Squash= may be baked, boiled or steamed. Steaming is the best
method, as it leaves the squash drier.
=Baked Squash.= Cut into medium size pieces; place skin side up in
baking pan, pour a little water in bottom of pan and small amount of
fat; salt and pepper; bake until tender; scrape flesh from skin; season
to taste. It may be served in the skin if desired.
=Eggplant= should be cut into thick slices, dipped in beaten egg and
bread crumbs and fried. Bacon grease is excellent to fry it in. It
can also be boiled for half an hour; then cut in halves, scoop out
the fleshy part, chop finely, mix with half its bulk of bread crumbs,
a little onion juice or finely chopped onion, chopped parsley or any
other seasoning desired; replace the mixture in the shell and bake ¾
hr. A little butter can be placed over the top of the filling before
baking. Serve plain or with gravy.
=Asparagus= should be scraped and the tough part of stalk removed; tied
in bunches and cooked with stalk end in water until tender; boil in
salted water. Serve with white sauce or melted butter on toast.
=Green Corn= should be cooked as soon as possible after gathering
to hold its flavor. Remove husk and silky fiber; place in kettle of
boiling water just long enough to thicken milk of the grain (about 12
min). Always leave husks on till ready to cook it, as it prevents the
corn drying and becoming tough.
=Peas= should not be shelled till just before cooking and will have a
better flavor if a few of the pods are washed thoroughly and cooked
in the water. Cook in as little water as possible and have the water
boiling before placing peas in it. Cook about 20 min.
=Spinach.= Remove roots and dead leaves; wash thoroughly in several
waters. Do not drain off water, but lift spinach from it so sand will
remain at bottom of pan in which you wash it. Put some salt in last
water in which it is washed so as to remove any insects that may be
hidden in leaves. Boil in just enough hot salted water to cover bottom
of pot about 15 min and do not cover pot as it fades out spinach. To
cream spinach, drain thoroughly and place in a hot greased frying pan;
pour over sweet cream; chop spinach and mix well with cream. This is a
very healthful dish. Serve hot with butter.
=Cabbage=, =Cauliflower=, =Dandelion=, =Beet Greens=, =Mustard Greens=
and =Turnip Tops=. Pick and remove dead leaves; wash thoroughly and
let stand in cold, salted water for an hour to remove any insects that
may be on leaves; cabbage is cut into quarters; cauliflower is divided
into small flower stalks or tied in a cheesecloth to keep the whole
cauliflower in shape; boil until tender; remove from pot and drain
thoroughly; place in an earthen dish; place some butter on top and
place in oven about 10 min; serve while hot.
=Creamed Cabbage= and =Cauliflower=. Make a white sauce and pour over
cabbage or cauliflower when cooked and drained; place in earthen dish;
cover with white sauce and place in oven about 10 min; serve hot.
POTATOES AU GRATIN
Put a layer of parboiled potatoes in a baking dish; then a layer of
grated or very small pieces of cheese; season with salt and pepper;
continue until potatoes and cheese are used, ending with a layer of
cheese; add thin white sauce nearly to top; bake until cheese is melted
and brown crust has formed on the top.
POTATOES ON THE SHELL
Bake as directed above. When done remove skin from top and scrape out
potato, leaving a shell; mash potato with small amount of cream and
butter or substitute; season with salt and pepper. Fill shells with
mixture; brown in oven; grated cheese may be sprinkled over the top if
desired.
SWEET POTATO CAKES
Boil sweet potatoes until tender; drain off water, remove skin from
potatoes; mash with a small amount of cream and a little sugar or maple
syrup; they should be stiff enough to mold into small cakes; brush top
of cakes with butter or substitutes; sprinkle with chopped nuts and
brown in oven.
POTATOES WITH CHEESE
2 c sliced cooked potatoes, 1 c thick white sauce, 1 chopped
green pepper or canned pimento, ½ c grated cheese, ½ c bread
crumbs.
Add cheese and chopped pepper to sauce; mix with potatoes, put into
baking dish; cover with bread crumbs, brown in oven.
POTATO HASH
3 c cooked potato, 2 c chopped meat or fish, 1 tsp salt, ¼ tsp
pepper, 3 tbp fat, boiling water, ½ c boiling water.
Melt fat in frying pan; add potatoes and meat, mixed; pour water over
top; cook slowly without stirring until underside is browned; fold as
an omelette and serve hot.
CASSEROLE SWEETS
Pare and slice sweet potatoes and apples, using 1 medium-sized apple
to 2 potatoes; place in baking dish, sprinkle with a little brown
sugar or add a small amount of syrup; pour over a cup of hot water;
bake covered until tender; remove cover; dot top with bits of butter or
substitute, and brown.
CANDIED SWEET POTATOES
Boil and cut in halves medium-sized sweet potatoes, lay evenly in
baking pan; baste with syrup and butter warmed together; sprinkle
lightly with brown sugar; put in hot oven until brown, and serve in the
syrup.
POTATO AND BEAN CAKES
1 c boiled mashed potatoes, 1 c cooked mashed lima beans, 1 small
can pimentoes, ½ c bread crumbs.
Mix, season with salt and pepper, and form into cakes; saute in small
amount of hot fat or dip in egg and crumbs and brown in oven; serve
with tomato or cheese sauce.
ESCALLOPED POTATOES
4 medium-sized potatoes; wash, pare and slice very thinly until the
bottom of baking dish is covered; over this layer sprinkle salt,
pepper, dots of butter, and ½ tbp flour; add another layer of potatoes
and proceed as before; when all potatoes are used, sprinkle buttered
crumbs over top; add milk to nearly cover potatoes; bake until tender;
this amount will require about 1 hr for baking.
WAYS OF USING LEFT-OVERS
Left-over boiled or baked potatoes may be prepared as hashed brown
potatoes, in salad or warmed in milk.
Left-over mashed potatoes can be used in making biscuit or to make
potato cakes.
CREAMED CELERY
The outside stalks of 3 heads of celery, 3 tbp butter, 3 tbp
flour, 1½ c milk, salt and pepper to taste.
Wash and scrape celery; cut into in lengths; cook in salted water till
tender, which will probably require about ½ hr; drain thoroughly;
blend together butter and flour; add milk a little at a time, stirring
constantly till the whole boils; cook 3 min; add salt and celery; serve
on triangles of buttered toast.
STEWED ASPARAGUS
Cut tender asparagus in 1-in lengths; wash, drain and cook rapidly in
salted boiling water until tender; make a cream sauce as given under
“Creamed Celery,” and add asparagus, well drained, and a small piece of
butter; stir carefully; serve very hot on pieces of buttered toast.
BOILED COWPEAS
The desired quantity of peas to be cooked should be washed in cold
water; put in iron pot or stewpan, cover with cold water; drop in a
piece of fat bacon, boil slowly until tender; season with pepper and
salt; simmer slowly until ready to serve; a small piece of butter will
add greatly to their flavor.
BAKED COWPEAS
Prepare as for boiling; when half done pour into baking pan; season
with butter, pepper, and to every pt of peas add 1 scant tsp of salt
and a pinch of sugar; sear a piece of bacon and half bury it in the
middle of the dish; cook slowly until done to a delicate brown; serve
either hot or cold.
BOSTON BAKED BEANS
1 qt beans (navy beans or ⅔ soy beans and ⅓ navy beans), ⅓ c
molasses, ¼ tsp dry mustard, 1 tbp salt, 1 small onion, salt
pork, ¼ lb or vegetable oil, ¼ c.
Soak beans overnight in cold water; drain; cover with fresh water and
cook at a temp just below boiling point until skins will burst open
when blown upon; put ingredients into a bean pot or casserole; cover
with water; bake slowly 6 to 8 hr; add water as needed.
CORN OYSTERS
½ pt grated green corn, 3 tbp flour, ½ tsp salt, 1 egg, ½ c milk,
butter.
Scrape or grate corn from cob; sift flour and salt; mix to a batter
with egg and milk; stir corn into batter; drop by spoonfuls into frying
pan containing a little hot butter; when one side is brown turn and
cook the other.
SPLIT PEA LOAF
2 c cooked peas, ¼ c pimento, cut into small pieces, 1 tsp salt,
¾ tsp paprika, 1¾ c bread crumbs, ¼ c canned tomatoes.
Press peas through colander; mix with other ingredients; mold into a
loaf; bake 30 min.
BAKED SOY BEANS
1½ c yellow soy beans, ½ c white beans, ⅓ c sugar, ¼ tsp dry
mustard, ¼ lb salt pork, 1 small onion.
Soak beans 12 hr; put into baking dish in which salt pork, onion, sugar
and mustard have been placed; cover with cold water; cook in slow oven
12 hr; add water as needed.
FRIED CARROTS
Cut cold boiled carrots into strips; dip in cold milk; roll in flour
and fry in deep hot fat; remove when brown; drain on soft paper;
sprinkle with salt and serve hot.
HASHED BROWN POTATOES
6 cold cooked potatoes, baked or boiled, salt and pepper to
taste, ½ c salt pork cut in dice and measured after cutting, or ⅓
c butter.
Try out salt pork; when fat is given off remove scraps, or melt butter
and let it become quite hot without browning—do not use both pork and
butter—put potatoes into fat and toss them about till hot; season;
serve hot.
CARROT STRIPS
Scrape carrots; slice them lengthwise in thin pieces and again cut each
slice in long pieces; cook until tender in covered pan in as little
boiling salted water as possible; when tender, drain and season well
with butter, salt and pepper; let carrots simmer for a few minutes in
remaining water and butter; serve hot.
BAKED POTATOES
Wash carefully and place in moderate oven; from 45 min to 1 hr is
necessary for a medium-sized potato; test by pressing between thumb and
finger; when done prick with a fork to allow the steam to escape; if
potato is rubbed with a small amount of fat before baking the skin will
be softer than otherwise.
BAKED BEETS
Select young, tender beets, wash well, put into a covered baking dish
with a small amount of water; bake until tender; serve with butter;
this method of cooking brings out the sweet flavor usually lost when
cooked in a large amount of water.
CREAMED CABBAGE
Cut cabbage into small pieces and cook uncovered in salted boiling
water until tender; drain off water; place in layers in baking dish,
alternating with thick white sauce; cover with buttered crumbs and
brown in oven.
FRENCH FRIED ONIONS
Cut large onions across into slices about ¼″ thick; separate slices
into rings; dip rings into milk, then into flour and fry in deep fat;
drain and salt slightly.
FRIED CABBAGE
Melt 3 tbp butter or bacon grease in a hot spider; when it bubbles
throw in sliced boiled cabbage and fry a light brown; if a tart taste
is desired, add 2 tbp vinegar before taking from the fire; slices of
thin bacon fried and served with the cabbage is a nice dish.
HEIDELBERG CABBAGE
2 small red cabbages, 1 onion, 4 cloves, 3 tbp vinegar, 2 tbp
butter, 1 tsp salt.
The cabbages must be hard and firm; halve, lay flat side down; cut
across in thin slices; put butter or drippings into saucepan; when hot,
add vinegar and salt with cabbage; stick cloves into onion and bury it
in cabbage; boil 2½ hr; if it becomes dry, and in danger of scorching,
add a very little water.
FRENCH FRIED POTATOES
Wash and pare potatoes; cut into lengthwise strips and soak in cold
water until ready to fry; dry thoroughly, place in wire basket and fry
in hot fat until just starting to brown; remove; drain on paper and
allow to stand until shortly before time to serve; just before serving
plunge into hot fat and fry until golden brown; drain and salt.
ESCALLOPED CORN
Butter baking dish and put in a thin layer of cracker crumbs, a layer
about 1″ thick of canned corn (or fresh cooked corn), a thin layer of
crumbs; dot with butter, season with salt and pepper; add another layer
of corn, sprinkle with crumbs, season and dot with butter; cover with
milk; bake in hot oven until crumbs are brown.
CARROTS
Scrape them well, and let them lie in cold water half an hour; cook
them in boiling water until tender; winter carrots, if whole, require
from 1½ to 3 hr; summer carrots from 30 to 45 min; or slice carrots
very thin and boil until tender; serve with white sauce or melted
butter.
CREAMED CARROTS
1 c cream or milk, salt and pepper, 1 tbp butter, 1 tbp flour.
Make a cream sauce and stir in the boiled carrots cut in dice; stew
gently 15 min, add a little chopped parsley and serve.
FRIED CARROTS
Melt some butter in a hot spider; cut cold boiled carrots into long
thin strips; when butter bubbles lay in carrots, sprinkle with salt,
pepper and sugar; fry till edges are brown and crisp; a little finely
chopped parsley is an improvement.
LYONNAISE CARROTS
Chop an onion very fine and fry in 1 tbp butter and nice drippings; add
boiled carrots, cut in small dice, with pepper and salt; stir, fry them
golden brown; add a little finely chopped parsley; mix well and serve.
GLAZED CARROTS
Cut 4 carrots in ¼″ slices; parboil 10 min; drain and put in saucepan
with ⅓ c butter, ⅓ c sugar, and either chopped mint or parsley; cook
slowly until glazed and tender; serve around boiled peas.
SPINACH LOAF
2 c chopped spinach, 4 c boiled rice, 2 c thick white sauce, 1
red pepper, chopped.
Mix, form into a loaf; bake 20 min.
VEGETABLE SOUFFLE
¾ c thick white sauce, 3 eggs, 1 c chopped, cooked vegetable or
vegetable pulp (green or dried beans, peas, asparagus, green
corn), salt, pepper.
Beat egg yolks; add white sauce, seasoning, and vegetables; fold in the
beaten egg whites; put into a buttered baking dish; bake in moderate
oven until firm.
CABBAGE AU GRATIN
2 c boiled cabbage, 1 tbp flour, 1 tbp butter, ¼ c grated cheese,
½ c buttered crumbs, 1 c milk, ½ tsp salt, few grains of pepper.
Chop cabbage, seasoning with salt and pepper put into buttered baking
dish; cover with cream sauce made by melting butter, adding flour and
seasoning; then milk gradually, stirring constantly until mixture
thickens; cover with buttered crumbs and grated cheese; bake for 12 min
in hot oven.
SWEET POTATO AND APPLE
4 medium-sized sweet potatoes, 1 tsp salt, ½ c brown sugar, 4
medium-sized apples, 1 c water, 4 tbp butter.
Partly cook sweet potatoes, cut in dice; pare, core and cut apples in
cubes; grease a casserole; place in it alternately layers of sweet
potatoes sprinkled with salt, and layers of apple; pour over them a
syrup made by cooking brown sugar and water; dot with butter; cover and
bake 30 min in hot oven; top may be garnished with marshmallows and
returned to oven to brown.
FRESH PEAS WITH LETTUCE
2 c peas, ½ tsp salt, 1 small head lettuce, ¼ tsp pepper, 1 tbp
butter, 1 slice onion.
Break lettuce apart and lay large leaves in a greased small casserole;
pour peas onto lettuce leaves; place heart of lettuce in center and
sprinkle with onion, coarsely chopped; cover closely; bake in hot oven
until peas are tender; just before serving add butter, salt and pepper.
DEVILLED TOMATOES
3 large tomatoes, 2 tbp butter, 1 egg yolk, few grains pepper, 1
tsp dry mustard, 1 tbp vinegar, ¼ tsp salt.
Cut tomatoes in half and over cut surface of each half spread butter
mixed to a paste with other ingredients; bake in greased casserole dish
30 min in moderate oven.
QUICK SCALLOPED POTATOES
1 pt cooked potatoes, diced, 1 c white sauce, ½ c buttered crumbs.
Mix potatoes and white sauce; pour into greased pudding dish; cover
with buttered crumbs; bake in moderate oven until brown; parsley, green
pepper, minced chicken, ham or meat, small boiled onions may be added
for variations.
BISCUITS, MUFFINS, QUICK BREADS
In making quick breads always sift baking powder with dry ingredients.
Have liquids cold, except melted fat, which can be lukewarm, but must
not be hot. Always add liquids to dry ingredients as they will mix
more smoothly. In making biscuits always add enough liquid to make a
soft dough, as this is one of the secrets of making good biscuits or
shortcakes. Mix with a flexible knife rather than with a spoon or the
hand. The less biscuits are handled, the better. Place a little apart
in the pan and they will be lighter and more crusty. The smaller the
biscuits and muffins, the hotter you can have the oven and the more
attractive they will be. Brush with milk when you want a brown crust;
brush with melted butter when you want a tender crust.
Remember these rules in making good biscuits: Have dough soft and
nearly sticky; very little handling; a quick oven; don’t allow biscuits
to touch each other in pan; use pastry flour.
When baking soda is used in making quick breads mix it with the dry
ingredients. The old custom of putting soda into sour milk or molasses
is not good practice, because as soon as they are mixed gas begins to
escape. A scant half teaspoon of baking soda is about the right amount
to use for each cup of sour milk, or an even half teaspoon for a cup
of molasses. It is better to use too little soda than too much. In all
quick breads except pop-overs sour milk can be substituted for sweet
milk. For thin batters, soda and sour milk furnish enough leavening,
but for thick batters or doughs, baking powder is usually needed in
addition.
Fat makes quick breads tender. Any milk-flavored, clean fat is
satisfactory. All fat of meat should be rendered out and clarified and
kept for baking purposes.
POP-OVERS
1 c milk, 1 c flour, 1 to 2 tsp fat, 1 to 2 eggs, ⅓ tsp salt.
Stir liquid slowly into dry ingredients to avoid forming lumps; fill
hot, well-greased muffin pans (preferably iron or granite because they
hold the heat), not more than half full of batter; place at once in hot
oven. After 20 min, lower temperature, so that inside of pop-overs will
dry out a little without making crusts too hard and brown. Pop-overs
require baking about 45 min.
PLAIN MUFFINS
2 c flour, 4 tsp bp, 1 tsp salt, 2 tbp sugar, 1 egg, ¾ to 1 c
milk, 2 tbp melted fat.
Sift together dry ingredients; beat together egg, milk and melted fat;
stir liquid into dry ingredients; bake in well-greased muffin tins in
hot oven 20 to 30 min.
=Bran=—Substitute 1½ c bran for 1 c wheat flour; add molasses if
desired, ¼ to ½ c.
=Whole Wheat=—Substitute 1 c whole wheat for 1 c flour.
=Corn=—Substitute ¾ c yellow cornmeal for 1 c flour.
=Cereal=—Substitute cooked rice, oatmeal, or other cereal for part of
flour, ⅓ or ¼.
=Fruit=—Add ½ to 1 c nuts or fruit; double sugar, if sweet muffins are
desired.
BAKING POWDER BISCUITS
2 c flour, 2 tbp fat, 4 tsp bp, ½ tsp salt, 2 tbp fat, ¾ c milk,
1 tbp sugar.
Sift dry ingredients together; work in well fat with a fork; slowly mix
in milk; stir as little as possible; place on floured board and pat out
to ½″ thickness; cut in small biscuits; wipe over top of biscuits with
milk; place on greased pan; bake in hot oven 12 min.
WAFFLES
1 c milk, 1⅓ c flour, 2 tbp melted fat, 1 or 2 eggs, 2 tsp bp, 1
tbp sugar, ½ tsp salt.
Mix dry ingredients together; slightly beaten egg yolk, milk; melted
fat, then stiffly beaten egg white; have waffle iron hot enough
to brown the waffles quickly and well greased unless it is the
electrically heated aluminum kind. If it is, you must add 1 tbp melted
fat to the batter.
GRIDDLE CAKES
1 c milk, 1½ c flour, 2 tbp fat, 1 egg, 2 tsp bp, 1 tbp sugar, ½
tsp salt.
Sift dry ingredients together; add milk, slightly beaten egg, then
melted fat; bake on lightly greased hot griddle. This amount makes 16
to 24 cakes, depending on size of cakes.
FRITTERS
1 c milk, 1 tbp fat, 1¾ c flour, 1 egg, 2 tsp bp, ½ tsp salt.
Mix dry ingredients together; then milk; beaten egg; melted fat; mix
well; dip large pieces of fruits, tomatoes, or vegetables into this
batter and fry in deep hot fat. When fruit or vegetables have liquid
with them such as canned corn, this may take the place of part of the
milk.
BREAKFAST MUFFINS
1 c milk, 2 c flour, 2 to 4 tbp fat, 2 tsp bp, 1 egg, 1 to 2 tbp
sugar, ½ tsp salt.
Mix dry ingredients together; add milk; well beaten egg; then melted
fat; pour into well greased muffin tins; bake in hot oven 20 min.
Proportions for Quick Breads, Cakes, Cookies, and Pastry.
| Liquid | Flour | Fat | Eggs |Baking| Sugar | Salt
|(usually|(sifted| | |powder| |
| milk) | soft | | | | |
| | wheat)| | | | |
---------------+--------+-------+--------+-------+------+-------+-----
Pop-overs | 1 cup | 1 c | 1 to 2 |1 to 1½| | |⅓ tsp
| | | tsp | | | |
Waffles | do. | 1⅓ c | 2 tbp | 1 to 2|2 tsp | 1 tbp |½ tsp
Griddle cakes | do. | 1½ c | 1 to 2 | 1 | do. | 0 to 1| do.
| | | tbp | | | tbp |
Fritter batter:| | | | | | |
No. 1, cover | do. | 1¼ c | 1 tsp | 1 |1 tsp | |⅓ tsp
No. 2, binding| do. | 1¾ c | 1 tbp | 1 |2 tsp | |½ tsp
Muffins | do. | 2 c | 2 to 4 | 1 | do. | 1 to 2| do.
| | | tbp | | | tbp |
Cottage pudding| do. | 2⅓ c |¼ to ⅓ c| 1 |3 tsp | ⅔ c |¼ tsp
Foundation cake| do. | 3 c | ½ c | 2 to 3|4 tsp | 1½ c | do.
Bp biscuit | do. | do. | 4 to 6 | | do. | |1 tsp
| | | tbp | | | |
Pastry |About 2½| 1½ c |5½ to 7 | | | | do.
| tbp | | tbp | | | |
| water | | | | | |
---------------+--------+-------+--------+-------+------+-------+-----
RAISIN BREAD
1 c corn meal, 1 c corn flour, 2 c wheat flour, 6 tsp bp, ½ tsp
soda, 2¼ c sweet milk, ½ c molasses, 1 egg, 1 c raisins, 1 tsp
salt.
Mix dry ingredients, adding molasses, egg and milk, mixed; bake in a
loaf in a slow oven 1½ hr.
VIRGINIA BATTER BREAD
1 c sifted meal, 1 tbp lard, 1 tsp salt, pinch of soda, 1 c milk,
2 eggs.
Mix meal, salt, soda and lard with enough boiling water to make a mush;
add egg yolks; thin with milk and then fold in stiffly whites of eggs;
pour into greased baking pans and bake 30 min.
VIRGINIA SPOON BREAD
1 qt sweet milk, 1 c white cornmeal, 2 well beaten eggs, 2 tbp
butter, 1 tsp salt.
Bring 1 pt of milk to boiling point and stir into it the cornmeal and
salt; cook 5 min; then beat in butter and ½ c cold milk; add the eggs,
gradually beating in the rest of the cold milk; pour mixture into well
greased baking dish and bake for about ½ hr in a rather hot oven. Serve
at once from baking dish.
HONEY BREAD
2 c honey, 4 c rye flour, 1 tsp soda, 4 tsp aniseed, 2 tsp
ginger, 4 tsp powdered cardamom seed, 2 egg yolks, ¼ c brown
sugar.
Sift the flour with the spices and soda and add the other ingredients;
put the dough into shallow buttered pans to the depth of about an inch
and bake in a hot oven.
ONE EGG MUFFINS
3½ c flour, 6 tsp bp, 1 tsp salt, 1⅓ c milk, 3 tbp melted fat, 1
egg, 3 tbp sugar.
Sift dry ingredients together; add gradually milk, egg well beaten, and
melted butter; bake in buttered gem pans 25 min; if iron pans are used
they must be previously heated. This recipe makes 30 muffins. Use half
proportions given and small egg, if half the number is required.
BERKSHIRE MUFFINS
⅔ c scalded milk, 1 egg, 1 tsp salt, 1 tbp fat, 4 tsp bp, ⅓ c
corn meal, ½ c wheat flour, ½ c cooked rice.
Pour the scalded milk over the meal and let stand 5 min; add the other
ingredients, folding in the beaten white of egg last.
RYE BISCUIT
2 c rye flour, ½ tsp salt, 4 tsp bp, 2 tbp shortening, 1 egg, ¾ c
milk.
Sift together flour, salt and baking powder; rub in the shortening
and mix to a light dough with the egg and milk. Roll out on a floured
board, cut into biscuits and bake 15 min in a hot oven.
POTATO BISCUIT
1 potato, 1½ c flour, 4 tsp bp, ½ tsp salt, ¼ c shortening, 1
egg, 1 c milk.
Boil and mash the potatoes, having them free from lumps; sift the
flour, salt and baking powder.
CORNMEAL PUFFS
1 pt. milk, ⅓ c corn meal, 4 tbp sugar, ½ tsp salt, 4 eggs,
grated nutmeg (if desired).
Cook milk and meal together 15 min with salt and sugar; when cool add
eggs well beaten; bake in greased custard cups; serve with stewed fruit
or jam.
CORNMEAL PANCAKES
2 c wheat flour, ½ c corn meal, 1½ tbp bp, 1½ tsp salt, ⅓ c
sugar, 1½ c boiling water, 1¼ c milk, 1 tbp melted fat, 1 egg.
Add meal to boiling water; boil 5 min; turn into bowl; add milk and
remaining dry ingredients mixed and sifted; then egg well beaten, and
butter; cook on greased griddle.
HOMINY MUFFINS
1 c cold boiled hominy grits, 1 c sweet milk, 1 egg, 1¼ c corn
flour, 2 tsp bp, ½ tsp salt, 1 tbp melted fat.
Beat milk and egg into hominy grits; add melted fat and dry
ingredients; mix well; bake in well-greased muffin pans 30 min.
BOSTON BROWN BREAD
1 c corn meal, 1 c rye meal, 1 c graham flour, 2½ tsp soda, 4 tsp
bp, 1 tsp salt, ¾ c molasses, 2 c sour milk, or 1¾ c sweet milk.
Mix and sift dry ingredients and add molasses and milk; beat thoroughly
and steam 3½ hr in well-buttered covered molds or baking powder cans;
remove covers and bake bread long enough to dry top.
This may be made also with 1½ c each of corn meal and rye meal and no
graham flour. A cup of seeded raisins or prunes or a cup of currants
may be added.
CUSTARD CORN CAKE
2 eggs, ¼ c sugar, 1 tsp soda, 1 tsp salt, 1 c sour milk, 1 c
sweet milk, 1⅔ c corn meal, ⅓ c wheat flour, 2 tbp fat, 1 c cream
or milk.
Mix all ingredients but cream and butter; melt fat in deep pan, using
plenty on sides; pour in batter; add (without stirring) cup of cream;
bake 20 to 30 min; when cooked there should be a layer of custard on
top of cake or small bits of custard distributed through it. Milk may
be used in place of cream in this recipe.
SPOON CORN BREAD
2 c water, 1 c milk, 1 c white corn meal, 1 tbp butter, 1 tsp
salt, 2 eggs.
Mix as directed for Custard Corn Bread; add eggs well beaten and other
ingredients; beat thoroughly; bake in well-greased pan for 25 min in
hot oven; serve from same dish with a spoon.
DATE OR FRUIT GEMS
1 c chopped dates, 2 c flour, ½ level tsp salt, ⅓ c shortening, 1
egg, 1⅓ c milk, 4 level tsp bp.
Stone dates and chop coarsely; sift together flour, salt and baking
powder; rub shortening into flour; mix in dates and form to a stiff
batter with beaten egg and milk; bake in hot, well-greased gem pans in
moderate oven about 20 min. Other fruit or berries can be substituted
for dates.
COOKIES, GINGERBREAD, AND DOUGHNUTS
Use just enough flour as necessary to roll out dough in making cookies:
Too much flour hardens them. If dough is too stiff, work in a little
milk or melted butter. Flour rolling pin, board and cutter to prevent
sticking. Roll dough out evenly so cookies will bake evenly. Bake in
hot oven. They should bake in about 10 min. Jumbles about 15 min. Just
before cutting, if a little granulated sugar is rolled into dough it
will give them a nice finish. A currant, raisin or piece of nut fruit
in center of cookies makes them attractive. Supply yourself with
different sizes of cookie cutters and have a variety of shapes. Cutters
in shape of animals are nice to make cookies for children. Drippings
from fat of meat can well be made up into molasses and spice cookies
and used instead of butter. Home-made cookies are cheaper than those
bought at the store and more nutritious.
=Drop cookies= in which consistency of batter is such that it may be
dropped by spoonfuls on tin and baked.
=Roll cookies=, in which amount of liquid is decreased until a stiff
dough is obtained.
=Left-over cake= may be served with fruit, sauce, custards, or crushed
and used in puddings.
COCOANUT CREAM COOKIES
2 eggs, 1 c sugar, ½ c shredded cocoanut, 1 c thick cream, 3 c
flour, 3 tsp bp, 1 tsp salt.
Beat eggs until light; add sugar gradually; cocoanut and cream; flour
sifted with salt and baking powder; chill; toss on floured board; roll
½″ thick; sprinkle with cocoanut; shape with small round cutter, first
dipped in flour; bake on buttered sheet 10 min.
MOLASSES COOKIES
1 c molasses, ½ c shortening (butter and lard mixed), 2½ c bread
flour, 1 tbp ginger, 1 tbp soda, 2 tbp warm milk, 1 tsp salt.
Heat molasses to boiling point; add shortening, ginger, soda dissolved
in warm milk, salt, and flour; proceed as for Ginger Snaps.
SOFT MOLASSES COOKIES
1 c molasses, 1¾ tsp soda, 1 c sour milk, ½ c shortening, melted,
2 tsp ginger, 1 tsp salt, flour.
Add soda to molasses; beat thoroughly; add milk, shortening, ginger,
salt and flour; enough flour must be used to make mixture of right
consistency to drop easily from spoon; let stand 2 hr in cold place
to chill; toss ½ mixture on slightly floured board; roll lightly to
¼″ thickness; shape with round cutter, first dipped in flour; bake on
buttered sheet 10 min.
CUP CAKES
⅔ c butter, 2 c sugar, 4 eggs, 1 c milk, 3¼ c flour, 4 tsp bp, ¼
tsp mace.
Put butter and sugar in bowl; stir well; add eggs well beaten; milk;
flour sifted with baking powder and mace; bake in individual tins;
cover with Chocolate Frosting.
WONDERS
1 egg, ¼ tsp salt, about ¾ c flour.
Beat egg; add salt and flour to make stiff dough (about ¾ c); roll on
floured board till as thin as a wafer; cut with large round cutter;
drop separately into hot fat; fry golden brown; drain; dust with
powdered sugar.
PEANUT COOKIES
2 tbp butter, ¼ c sugar, 1 egg, 1 tsp bp, ¼ tsp salt, ½ c flour,
2 tbp milk, ½ c finely chopped peanuts, ½ tsp lemon juice.
Cream butter and sugar; add well-beaten egg; add dry ingredients sifted
together; add milk, peanuts and lemon juice; drop from teaspoon on
unbuttered baking sheet 1″ apart; place half peanut on top of each;
bake 12 min in slow oven.
CHOCOLATE SPONGE
½ c butter, ¼ c cocoa, 3 eggs, 1 c sugar, 1 tsp cinnamon, ¼ tsp
clove, ½ c cold water, 1 c flour, 3 tsp bp.
Cream butter; add cocoa, yolks of eggs well beaten, sugar mixed with
spices and water; beat egg whites; add to first mixture alternately
with flour mixed and sifted with baking powder; bake in small tins 18
min.
MOLASSES COOKIES
1⅓ c molasses, 1 tsp vinegar, 1 egg (well beaten), 1 tbp ginger,
1 c sour milk, 1 tsp soda (heaping), 1 tbp cinnamon, ⅛ tsp salt,
1 c brown sugar, 1 c shortening (lard or other fat).
Dissolve soda in sour milk and add vinegar, stirring until soda stops
effervescing; add melted shortening; then egg, cinnamon, ginger and
salt; mix well; add flour; roll out about ½″ thick; cut; place in
greased pan; bake in quick oven 10 min.
ECLAIRS
¾ c water, 1 tbp butter, ¾ c flour, ⅓ tsp salt, 3 eggs, 1 tsp bp.
Put water and butter into saucepan; bring to boiling point; stir in
flour and salt; cook till mixture forms stiff paste and leaves the
sides of saucepan clean; cool slightly; beat in eggs one at a time;
add baking powder last, and force mixture through pastry bag onto flat
greased pans, in pieces about width of 2 fingers and length of 1; bake
slowly till quite light; cool, make an incision in side of each eclair
and fill with whipped cream or custard. They may be iced with Chocolate
or Coffee Frosting.
CREAM PUFFS
1 c boiling water, ½ tsp salt, ⅓ c butter, 1½ c flour, 4 eggs,
whipped cream or custard.
Bring water, salt and butter together to boiling point; stir in flour
and cook till mixture leaves sides of saucepan clean; cool; add eggs
one at a time, beating each one in thoroughly; drop by tablespoonfuls
some distance apart on greased baking pans; bake ½ hr in a steady oven;
when cold, split and fill with sweetened cream or thick custard.
LADY FINGERS
2 egg yolks, 3 egg whites, ⅓ c powdered sugar, ⅓ c pastry flour,
⅓ level tsp salt, ¼ tsp vanilla extract.
Beat whites of eggs till very stiff, adding sugar gradually; add
well-beaten yolks and vanilla; fold in gently flour sifted with salt;
force mixture through pastry bag onto greased, flat pan; sprinkle well
with sifted sugar; bake 8 min in moderate oven.
CUP CAKES
⅓ c butter, 1 c brown sugar, 2 eggs, ½ c milk, 1 c dates, stoned
and cut, 1¾ c flour, 3 tsp bp, ½ tsp cinnamon, ½ tsp nutmeg.
Cream butter; add other ingredients; beat until thoroughly blended
(about 3 min); fill greased and floured muffin tins ⅔ full; bake 20 min.
GINGERBREAD
½ c shortening, 1 c molasses, 1 egg, 2 tbp milk, 2 c flour, ½ tsp
salt, 2 tsp ginger, 2 tsp bp.
Heat shortening till hissing; pour into bowl with molasses; add egg and
milk; mix lightly; sift together flour, salt, ginger and baking powder;
stir in liquid ingredients, beating and stirring only enough to blend;
soon as smoothly blended pour into 2 shallow, greased pans; bake 20 min
in moderate oven.
SOFT GINGERBREAD
1 c New Orleans molasses, 1 c sugar, ½ c shortening, melted, 1
tsp ginger, ½ tsp cinnamon, 1 c water, 4 c flour, ½ tsp salt, 1
tsp soda.
Stir molasses, sugar and shortening together; add water, flour, salt,
soda and spices sifted together; beat hard; bake in 2 greased pans in
moderate oven ½ hr.
FRUIT GINGERBREAD
½ c shortening, 1 c sugar, 2 eggs, 1 c molasses, 3 c flour, 1½
tsp ginger, 3 tsp bp, 1 c seeded raisins, ⅓ c chopped lemon or
orange peel, ½ c milk or cold coffee.
Beat shortening and sugar till light and creamy; add beaten yolks of
eggs, raisins, peel, molasses and coffee; flour with which the ginger
and baking powder have been sifted; then add whites of eggs beaten
stiff; bake in greased pans in moderate oven.
GINGERBREAD
¼ c butter, ½ c sugar, 1 egg, ½ c sour milk, ½ c molasses, 1¾ c
flour, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon, 2 tsp ginger.
Cream butter and sugar; add egg beaten slightly; sift dry ingredients;
add dry and liquid ingredients alternately; bake in greased pan; serve
hot with lemon sauce; this makes an excellent dessert.
LEMON SAUCE
½ c sugar mixed with 2 tbp corn starch; cook in db with 1 c water until
transparent; add 2 tbp butter, 1 tbp lemon juice, 1 tsp grated lemon
rind, 6 marshmallows cut in small pieces; beat with egg beater until
smooth.
CARD GINGERBREAD
⅓ c butter, ⅓ c brown sugar, 1 egg, ½ c molasses, 1¾ c flour, ½
tbp ginger, ¾ tsp salt, ½ tsp soda, ¼ tsp cinnamon.
Cream butter; add sugar gradually; egg well beaten and molasses; sift
flour, ginger, cinnamon, salt and soda together; add to liquid and mix;
chill, roll in sheets ¼″ thick; bake on buttered sheet; when done cut
in squares.
OATMEAL CRISPS
¼ c butter, ¾ c flour, ⅓ tsp salt, 2 tsp bp, ⅓ c sugar, ½ c
oatmeal or rolled oats, 1 egg, little milk if needed.
Sift flour, salt and baking powder together; rub in butter; add
sugar and oatmeal; mix to rather stiff dough with egg, adding milk
if necessary; roll on floured board; cut in shapes; bake 12 min in
moderate oven.
SOUTHERN COOKIES
¾ c milk, ¾ c fat, 4 tsp bp, ½ tsp salt, 4 c flour, 2 eggs, 1½ c
sugar, 3 tsp flavoring.
Cream fat and sugar; add dry ingredients mixed together; add
well-beaten eggs and milk; drop small portions of mixture on greased
pan; bake in moderate oven about 10 min. This makes about 50 cookies.
BROWN SUGAR COOKIES
1 qt flour, 1 tsp soda, 1 tsp bp, ¼ tsp salt, 1 tsp cinnamon, 3
eggs, 1 c fat, ½ tsp vanilla, ½ tsp lemon, 2 c brown sugar.
Sift together flour, soda, baking powder, salt and cinnamon; add sugar;
mix well; cut in fat as for pastry; add eggs well beaten; dough should
be stiff enough to handle, but rather soft; add more flour if needed;
roll; cut; bake a delicate brown in moderate oven as brown sugar burns
easily.
GINGER SNAPS
1 c molasses, ½ c shortening, 3¼ c flour, ½ tsp soda, 1 tbp
ginger, 1½ tsp salt.
Heat molasses to boiling point; pour over shortening; add dry
ingredients sifted together; chill thoroughly; toss ¼ mixture on
floured board and roll as thin as possible; shape with small round
cutter, first dipped in flour; place near together on buttered sheet;
bake in moderate oven 9 min; gather up trimmings; roll with another
portion of dough; during rolling, the bowl containing mixture should
be kept in a cool place, or it will be necessary to add more flour to
dough, which makes cookies hard rather than crisp and short.
DOUGHNUTS
3 c flour, ½ tsp salt, 3 tsp bp, ½ tsp nutmeg or cinnamon, ⅔ c
sugar, 2 eggs, about 1 c milk.
Sift together; dry ingredients; mix to soft dough with eggs and milk;
cut out; fry in deep fat; drain; sprinkle with sugar.
CRULLERS
½ c butter, 1 c sugar, 2 eggs, 1 c milk, about 3 c flour, ⅓ tsp
salt, 3 tsp bp, ⅓ tsp nutmeg.
Beat butter and sugar together; add beaten eggs and milk; flour, salt,
baking powder and nutmeg sifted together; roll out; cut; fry golden
brown in deep fat; drain; sprinkle with sugar.
NEW ENGLAND CRULLERS
2 eggs, ¾ c milk, 1 tbp melted butter, 3 c flour, ½ tsp cinnamon
or nutmeg, ⅓ tsp salt, 1 c sugar, 3 tsp bp.
Beat eggs until light; mix with milk and butter; flour, salt, spice and
baking powder sifted together with sugar; roll out; cut into rings; fry
in hot fat till golden brown; drain; sprinkle with sugar.
JUMBLES
⅓ c butter, ½ c sugar, 1 egg, grated rind of ½ lemon, 1 c flour,
⅓ tsp salt, 1 tsp bp.
Cream butter and sugar; add egg beaten well; lemon rind; flour, salt
and baking powder sifted together; drop by spoonfuls on a greased pan;
bake 10 min.
ORANGE CIRCLES
3 tbp butter, ⅔ c sugar, juice 1 orange, grated rind 1 orange,
few grains salt, 1¾ c flour.
Put butter and grated rind in bowl; work until creamy, using a wooden
spoon; add sugar gradually, continuing the beating; salt, orange juice
and flour, gradually; toss on floured board; pat; roll to ⅛″ thickness;
shape with circular cutter, first dipped in flour; put on pan covered
with buttered paper; bake in moderate oven 10 min.
ORANGE CAKES
½ c butter, ½ c sugar, 2 eggs, 3 c flour, 3 tsp bp, ⅓ tsp salt,
grated rind 2 oranges, juice 1 orange.
Cream butter and sugar; add eggs, one at a time; flour, salt and baking
powder sifted together; orange rind and juice; if too stiff, additional
juice or milk; cakes must be made stiff to keep their shape; place in
little heaps on greased pan and bake in hot oven 10 min.
CAKE CUBES
Bake plain, sponge or spice cake in flat pan; when cool, cut into
tiny cubes; ice all over with plain boiled icing to which add green
vegetable coloring; or, use white icing with a candy shamrock on top,
or sprinkle with green sugar. For St. Patrick’s Day parties.
SOUR MILK GINGERBREAD
1 c molasses, 1 c sour milk, 2⅓ c flour, 1¾ tsp soda, 2 tsp
ginger, ½ tsp salt, ¼ c melted butter.
Mix soda with sour milk; add to molasses; sift together remaining dry
ingredients; combine mixtures; add butter; beat vigorously; pour into
buttered shallow pan; bake 30 min in moderate oven.
BROWNIES
1 c sugar, ¼ c melted butter, 1 egg unbeaten, 2 sq unsweetened
chocolate melted, ¾ tsp vanilla, ½ c flour, ½ c walnut meats cut
in pieces.
Mix ingredients in order given; line a 7″ square pan with paraffine
paper; spread mixture evenly in pan and bake in slow oven; as soon as
taken from oven turn from pan, remove paper, and cut cake in strips,
using sharp knife; if directions are not followed paper will cling to
cake, and it will be impossible to cut it in shapely pieces.
MARGUERITES
2 eggs, 1 c brown sugar, ½ c flour, ⅓ tsp salt, 1 c pecan nut
meats cut small pieces, ¼ tsp bp.
Beat eggs slightly; add remaining ingredients in order given; fill
small buttered tins ⅔ full; place pecan nut meat on each; bake in
moderate oven 15 min.
HERMITS
⅓ c butter, ⅔ c sugar, 1 egg, 2 tbp milk, 1¾ c flour, 2 tsp bp, ⅓
c raisins stoned and cut in small pieces, ½ tsp cinnamon, ¼ tsp
clove, ¼ tsp mace, ¼ tsp nutmeg.
Cream butter; add sugar gradually; then raisins, egg well beaten,
and milk; add dry ingredients sifted together; roll mixture a little
thicker than for Vanilla Wafers.
VANILLA WAFERS
⅓ c butter and lard in equal proportions, 1 c sugar, 1 egg, ¼ c
milk, 2 c flour, 2 tsp bp, ½ tsp salt, 2 tsp vanilla.
Cream butter; add sugar, egg well beaten, milk and vanilla; add dry
ingredients sifted together, and add to first mixture. Proceed as with
Ginger Snaps.
ADA’S SUGAR COOKIES
3 c sugar, 2 c butter, 3 eggs, 1 tsp bp, flour sufficient to roll.
Mix in order given; proceed as for Ginger Snaps.
CHEAP COOKIES
1 c sugar, ½ c milk, 1 egg, 1 tbp butter, ½ tsp bp, flavoring,
flour sufficient to roll.
Mix in order given. If desired, 1 tbp ginger or cinnamon can be added;
proceed as for Ginger Snaps.
CORN FLOUR COOKIES
⅓ c fat, ½ tsp salt, ½ c sugar, 1½ c flour and 1⅓ c corn flour or
3 c flour, 2 tsp bp, 2 tbp milk.
Mix first 3 ingredients to a cream; add flour, corn meal and baking
powder mixed together; milk; roll thin; cut and bake 10 min.
CHOCOLATE-NUT COOKIES
½ c sugar, 2 tbp honey, 2 sq chocolate, ½ c nuts, 1 c flour, 1
tsp bp, 1 tsp vanilla, ½ tsp salt.
Mix and drop by spoonfuls on greased baking sheets; bake 12 min.
PEANUT WAFERS
2 c graham flour, 1½ c crushed peanuts, 2 tsp bp, 1 egg, ¾ c
sugar, 2 tbp fat, 1 tsp salt.
If necessary, add milk to make a stiff dough; roll thin, cut, and bake
in a fairly hot oven 10 min.
OATMEAL MACAROONS
2 tbp butter, 1 c sugar, 2 eggs, 2½ c rolled oats, 1 tsp bp, 1
tsp almond extract, ¼ tsp salt.
Soften butter slightly, add sugar, beaten eggs and almond extract;
rolled oats, baking powder and salt mixed together; drop by spoonfuls
on greased pans; bake 12 min in a hot oven.
MACAROONS
½ lb almond paste, ⅔ c powdered sugar, whites of 4 large eggs.
Break up almond paste with fork; add powdered sugar; mix till paste is
pulverized; beat whites of eggs thoroughly; mix with almond paste and
sugar; drop by teaspoonfuls on greased paper; spread on baking pans;
bake 20 min in moderate oven.
BROWN SUGAR MACAROONS
½ lb brown sugar, ½ lb ground almonds, 3 egg whites, juice of ½
lemon.
Put whites of eggs in bowl; stir in sugar slowly; strain; add lemon
juice; put in almonds, a little at a time; mix smoothly; drop by
teaspoonfuls about 2″ apart on greased paper laid on baking tins; bake
in very slow oven till golden brown.
MIGNONS
½ c butter, ½ c sugar, 3 egg yolks, ¼ c blanched almonds pounded
fine, 1½ c sifted flour, 1½ tsp bp, ½ tsp cinnamon, ½ tsp
vanilla, a little milk if necessary.
Cream butter and sugar; add well-beaten yolks of eggs; almonds and
vanilla; sift together flour, baking powder and cinnamon; add to first
mixture, with milk if needed, and make a stiff dough; knead slightly;
roll ¼″ thick; cut with fancy cutter; brush over with beaten white of
egg; sprinkle with sugar and chopped almonds; bake on greased pans in
quick oven 10 min.
CINNAMON CAKES
½ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, 2½ tsp bp, 1
tbp cinnamon.
Mix ingredients in order given; bake in individual buttered cake tins.
SPONGE DROPS
3 eggs, ¾ c sugar, 1 c flour, ⅓ tsp salt, 1 tsp bp.
Beat eggs till light; add sugar; beat again; fold in gently flour, salt
and bp sifted together; drop by teaspoonfuls on greased pans, some
distance apart; bake in hot oven till set.
MARSHMALLOW TEAS
Arrange marshmallows on thin unsweetened round crackers or cookies,
allowing 1 marshmallow to each cracker; make a deep impression in
center of each marshmallow; in each cavity drop ¼ tsp butter; arrange
on tin sheet; bake until marshmallows spread and nearly cover crackers;
insert ½ a candied cherry, nut or fruit in each cavity and arrange on
fancy plate.
CINNAMON CRISPS
⅓ c butter, ⅔ c sugar, 1 tsp cinnamon, 1½ c flour, 2 tsp bp, ¼ c
milk.
Beat the butter and sugar, and when light and creamy add the cinnamon,
flour and baking powder sifted together. Use just enough milk to make
a dough that can be easily rolled out. Roll very thin, cut and bake on
greased pans in hot oven.
DROPPED COOKIES
½ c shortening, 1 c sugar, 2 eggs, ½ c milk, ½ c molasses, ¾ c
currants, 3 c flour, 3 tsp bp, 1 tsp cinnamon, ½ tsp cloves.
Cream shortening and sugar; add well-beaten egg; milk, molasses and
currants; dry ingredients sifted together; drop by spoonfuls on greased
pans, some distance apart; bake 10 min in moderate oven.
BROWNIES
⅓ c butter, ⅓ c sugar, ½ c molasses, 1 egg, 1 c flour, 1 c
chopped nut meats, ½ c raisins.
Mix as usual; do not separate egg whites from yolk; bake as drop cakes,
or in small fancy cake tins well-buttered; half a nut meat may be
pressed in place on top of each cake before putting in oven.
CARAWAY SEED COOKIES
1 c butter, 2 c sugar, 2 eggs, ½ c water, 3 c flour, ½ tsp salt,
2 tsp bp, 2 tbp caraway seeds.
Cream butter and sugar together; add well-beaten eggs and water; add
dry ingredients sifted together; caraway seeds; roll out thin on
floured board; cut and lay on greased pans; bake 10 min in moderate
oven.
ALMOND CAKES
½ c butter, ¾ c sugar, ⅓ c milk, 2 eggs, 1⅓ c flour, 2 tsp bp, 1
c Jordan almonds, blanched and cut in pieces.
Mix ingredients in order given; bake in individual cake pans.
CHOCOLATE COOKIES
½ c butter, 1 c sugar, 1 egg, 2 sq. chocolate melted, ¼ c milk, 2
c flour, ⅓ tsp salt, 1½ tsp bp.
Cream butter and sugar; add egg; melted chocolate and milk; add dry
ingredients sifted together; roll out thin on floured board; cut and
bake on greased pan in hot oven 10 min.
COFFEE GINGER BREAD
1 c molasses, 1 c strong coffee (hot), 1 c brown sugar, ½ c lard,
½ c butter, 1 tsp soda, 1 tbp boiling water, 1 tbp ginger, 1 tbp
cinnamon, flour for mixing.
Mix butter and lard; dissolve soda in tbp boiling water; stir into
molasses; pour over butter and lard; add boiling coffee and sugar;
beat in flour, sifted with seasonings; pour in greased pans; bake in
moderate oven. By adding more flour this can be rolled in a sheet and
cut into cookies.
CHOCOLATE DOMINOES
½ c pecan nut meat, ½ c English walnut meat, ½ c figs, ½ c dates,
grated rind 1 orange, 1 tbp orange juice, 1 sq chocolate melted.
Mix nut meats, figs, and dates; force through a meat chopper, or
chop finely; add remaining ingredients; toss on board sprinkled with
powdered sugar; roll to ⅓″ thick; cut in domino shapes; spread thinly
with melted unsweetened chocolate; decorate with small pieces blanched
almonds to imitate dominoes.
SANDWICHES
=Sandwiches= are a very convenient and nourishing form of food for
luncheon, school lunches, afternoon teas or picnics. They are usually
prepared so they can be eaten from the hand without the use of a knife
or fork. When made of hot meat with thick gravy poured over them,
they are a meal in themselves. This is a good way to use left-over
meat. Bread less than 12 hrs old should never be used. To cut bread
real thin, heat the knife. A variety of bread makes sandwiches more
attractive. Fillings should not be too moist as the bread is apt to
become damp. A thin layer of butter, sandwich spread, or mayonnaise
dressing on the bread before adding the filling keeps bread from
getting too moist. Slice bread very thin for dainty sandwiches and ½″
thick for hearty sandwiches.
Cream butter as for cake and it is easier to spread on bread. Wrap
in oiled paper if you are not going to use sandwiches immediately,
or place a slightly damp cloth or napkin over them to keep them from
becoming dry. By cutting sandwiches in fancy shapes you make them more
attractive.
=Canapes= are open sandwiches (one slice of bread and filling placed on
top of it and garnished). They are used as a first course for dinner or
luncheon. Cut crust off bread for Canapes, but do not cut it off for
sandwiches unless it is too hard.
=Meat Sandwiches=—Either cut thin or minced and seasoned with mustard
or salad dressing and salt and pepper.
=Cheese Sandwiches=—Sliced thin, grated, or made into a smooth paste.
=Nut Sandwiches=—Chopped, ground, or mixed with fruit or cheese.
=Fish Sandwiches=—Flaked or in small pieces and seasoned with salad
dressing.
=Toasted Sandwiches= are very popular now. Toast one side of bread
before spreading butter on it.
=Health Sandwiches made from whole wheat= bread, lettuce, and egg yolks
seasoned with lemon juice and salt are palatable and rich in iron and
vitamines.
SANDWICH SPREAD
1 c oleomargarine or other fat, 1 egg yolk, ¼ tsp dry mustard,
⅛ tsp pepper or paprika, few grains cayenne, 1 tsp salt, ½ tsp
Worcestershire sauce, 2 tbp lemon juice, 2½ tbp vinegar.
Cream fat; mix mustard, pepper, cayenne, salt, Worcestershire sauce and
lemon juice well together; add well-beaten egg yolk and add mixture to
the fat; add vinegar slowly (drop by drop); beat thoroughly. This will
keep in a cool place for a long time. If it becomes hard, warm slightly
and beat to proper consistency.
CHEESE-PICKLE FILLING
1 c grated cheese, 4 tbp chopped sweet pickle and enough mayonnaise
dressing to moisten.
APPETIZERS
1 can sardines, ½ tsp lemon juice. ½ tsp grated onion, lettuce. Remove
bones from sardines; add lemon juice and onion; mash well; spread
between thin slices buttered bread; cut in fancy shapes or roll up with
a sprig of watercress and tie with narrow ribbon to match color scheme.
BAKED BEAN SANDWICHES
Mash 1 c baked beans with 2 tbp chopped sweet pickle and spread between
brownbread or graham bread.
ITALIAN SANDWICHES
½ lb dried beef, ¼ lb cream cheese, 1 pt tomatoes.
Put beef and cheese through food chopper; add tomatoes, which have been
sieved; cook until thick. Use when cold between thin slices of white
bread.
FIG DAINTIES
1 c figs, ½ c chopped nuts, 1 tsp lemon juice, grated rind of ¼
lemon and ⅓ orange, pinch of salt.
Mix in order given; spread between thin slices of buttered bread and
cut into finger lengths. Steamed apricots may be used instead of figs.
SWEET SANDWICHES
½ c walnuts, ½ c dates, ½ c figs, 1 tsp lemon juice.
Put walnuts, dates and figs through food chopper; mix in lemon juice,
orange juice or cream to moisten; spread between thin slices of white
bread and cut in fancy shapes.
LENOX SANDWICHES
15 thin slices of bacon, 1 good-sized green pepper, 2 tbp
Worcestershire sauce, 1 tbp mayonnaise, 1 tsp vinegar, dash of
pepper.
Chop pepper; mix with mayonnaise and vinegar and season; spread on
thin slices of bread with bacon and crisp pieces of lettuce; cut in
triangles.
SOUTHERN SANDWICHES
Place lettuce leaf on bread; 2 slices of tomatoes; on top of tomatoes 3
strips of fresh cooked bacon; season with mayonnaise dressing; cut in
triangles or squares with sharp knife.
CHEESE MARMALADE
Have bread cut thin; spread with cream cheese; over this spread a layer
of marmalade and cover with another slice of buttered bread; press
slices firmly together and toast sandwiches immediately before serving;
cut these any desired shape; serve tucked in folds of a napkin to keep
them hot.
HONEY NUT SANDWICHES
Mix chopped pecan meats, almonds, or other nuts with just enough honey
to act as a binder; use as filling for sandwiches.
HONEY-CREAM CHEESE
Mix honey with cream cheese; use as filling for bread or baking powder
biscuit sandwiches. Chopped nuts may be added to honey and cheese if
desired.
CHICKEN SALAD FILLING
1 c cold cooked chicken, cut in small pieces and ½ c finely chopped
celery; season with salt and pepper; moisten with mayonnaise dressing.
CLUB SANDWICH
Toast one side of bread; butter untoasted side; place crisp lettuce
leaf on bread; then some mayonnaise dressing, a layer of sliced
chicken, sliced tomatoes, slice of crisp bacon or cold ham; season with
salt and pepper. Cover with top piece of bread toasted on one side.
LETTUCE SANDWICH
Lay crisp lettuce or shredded lettuce or cress on bread; season with
mayonnaise dressing, salt and pepper. All vegetable sandwiches can be
made in this way.
NUT RAISIN FILLING
1 c chopped raisins, ¼ c chopped nuts; mix and moisten with mayonnaise
dressing.
MARLBOROUGH CANAPES
Cut stale bread in ¼″ slices; shape with a round cutter; toast on
one side; spread untoasted side with butter mixed and seasoned with
anchovy; cover each with thin slice of tomato; spread tomato with
mayonnaise dressing; sprinkle with yolk of hard-boiled egg, mashed
fine, and white of hard-boiled egg finely chopped; garnish around edge
with a ring cut from green pepper; in center place a piece of stuffed
olive and a sprig of parsley.
DEVILED CHEESE CRACKERS
1½ c diced mild cheese, 1 tsp dry mustard, 2 tsp Worcestershire
sauce, 1 tbp butter, 1 tbp vinegar, ¼ tsp salt, ⅛ tsp cayenne.
Beat cheese with seasonings and flavorings until creamy; spread on
toasted crackers; serve as an accompaniment to salads. This will spread
about 50 crackers.
BUTTER CRISP CHEESE
6 slices mild cheese, ½ c butter.
Place a slice of cheese between slices of bread; melt butter in heavy
frying pan and fry both sides of sandwiches until bread is brown and
cheese is melted. These are very rich.
FRUIT SANDWICH
On each slice of bread fit a leaf of lettuce; spread with mayonnaise
and add small sections of canned apricots, pineapple and pears; top
with another slice of bread and decorate with slices of apricots and
halves of maraschino cherries.
PINEAPPLE-PECAN CANAPES
On a round of bread arrange slender sections of a slice of canned
pineapple; between each spoke of the wheel thus formed place a pecan;
roll a ball of cream cheese in finely chopped nuts and place in center
of wheel.
OLIVE SALAD SANDWICHES
2 pkg cream cheese, green salad leaves, 12 stuffed olives, 1 tsp
salt, ½ tsp pepper, 2 tsp lemon juice, 1 tbp of cream, 12 slices
buttered bread.
Use any fresh green salad leaves; watercress is especially nice; let
them stand in slightly salted water for 1 hr before using; then dry;
chop olives and add them with the salt, pepper, lemon juice and cream
to cheese and beat until light; spread bread thickly with mixture; add
green salad leaves; cover with slices of buttered bread; cut into any
desired shape; garnish with additional stuffed olives.
CREAM TART LAYERS
2 cream cheese, 6 slices Boston brown bread, 6 slices white
bread, ⅓ c grapelade.
Mix 2 pkg cream cheese until thoroughly soft; mix in ⅓ c grapelade;
spread mixture generously on thin slices of Boston brown bread; use
thin slices of buttered white bread for other half of sandwich.
TOASTED CHEESE
Slice raisin bread ½″ thick; spread thinly with butter; place slice of
mild cheese sprinkled with salt between 2 slices; toast under hot flame
to golden brown; serve with tart jelly.
EGG-GREEN PEPPER
6 hard-boiled eggs, chopped fine, 1 medium-sized green pepper, chopped
fine, 2 tbp melted butter; enough salad dressing or mustard dressing to
make mixture moist.
RAISIN-NUT SANDWICHES
1 c seeded raisins, 1 tbp orange juice, ½ c nut meats, 1 tsp
grated orange rind.
Chop raisins and nuts; mix to a paste with orange rind and juice;
spread between sliced buttered graham bread.
BROWN BREAD AND CHEESE
Brown bread spread with cream cheese paste and sprinkled with nuts
makes a dainty sandwich.
CELERY-ROQUEFORT CHEESE
Wash, scrape and cut celery stalks in small pieces; mix tbp butter
until creamy; add 2 tbp Roquefort cheese; season highly with salt and
paprika; spread mixture on inside of celery stalks and serve on small
pieces of toast as wide as celery stalks or on crisp lettuce for a
salad.
CREAM CHEESE AND JELLY
1 pkg cream cheese, 3 tbp tart jelly, ¼ tsp salt.
If jelly is very stiff beat it with a fork to soften and add to ½ of
cream cheese (cottage cheese can be used instead of cream cheese); add
salt and beat mixture until light; spread thickly between slices of
buttered bread, cut into fancy shapes; garnish with tiny balls of cream
cheese and cubes of jelly.
LOBSTER CANAPES
Chop lobster meat fine; add equal quantity of yolks of hard-boiled eggs
mashed fine; moisten with melted butter and cream, using equal parts;
season with salt, cayenne and dry mustard; spread on toasted circular
slices of bread; garnish with rings cut from whites of hard-boiled
eggs, yolks of hard-boiled eggs and lobster coral. These can be served
as a salad, also on a crisp lettuce leaf.
HOMINY JELLY SANDWICHES
Put ½ lb hominy in pan, pour over 1 qt boiling water; cover and leave
it all night; during which time the hominy will have absorbed all the
water; put in another qt of water and pinch of salt; stir over fire
until nearly boiling; withdraw pan to side; simmer for ½ hr, stirring
occasionally; add ¼ tbp (or a little less) sugar; mix well; turn into
round small baking powder tins; place where it will cool; then put in
ice box. It will be a firm jelly when cold; when ready to use turn out
of mold; cut in slices carefully; spread with soft jelly; put 2 halves
together; cut in 2 pieces, or quarters; garnish the platter with a few
sprigs of parsley or watercress, either lightly grease moulds before
putting in hominy or dip in cold water.
PERFECTION SANDWICHES
Use whole wheat bread; prepare filling from equal quantities of chopped
stuffed olives, finely minced celery and chopped pecan meats; for each
cup of combined ingredients allow 1 chopped hard-boiled egg; season
very lightly with a little salt; moisten with a mayonnaise dressing;
place between thinly buttered bread slices; cut into triangles.
FOR DELICIOUS SANDWICHES
Chop together ½ small bottle stuffed olives, ½ c walnut meats, 1 c
raisins, ½ sweet pepper; moisten with salad dressing.
SARDINE SANDWICHES
Sardines mashed to a paste in their own oil will make a good sandwich.
SHRIMP SANDWICHES
½ pt fresh or canned shrimps, carefully removed from shell and cleaned;
few drops tarragon vinegar, 4 rounds brown bread (or more), 2 oz
butter, pepper, salt if necessary; butter and rounds of brown bread
lightly, using remainder to lb with shrimp; spread on ½ brown bread
rounds; put other rounds on top; trim edges; cut each sandwich in
quarters.
PEANUT BUTTER SANDWICHES
Sandwiches made with peanut butter mixed with hot milk are delicious.
SALADS
Salads can be served as a side dish or as the main dish of a luncheon
or afternoon tea. They are made of meat, fish, vegetables or fruits
and served with a dressing. The greens used in salads should be washed
well and served crisp and cold; vegetables should be washed well and
placed in ice cold water until they are crisp; then wiped. Dressing
should never be added to greens until just before serving, as they wilt
quickly. Left-over meat and vegetables can be made up into a variety of
pretty salads. Vegetables should be marinated separately and arranged
on lettuce leaf or in salad bowl just before sending to table.
=Marinate= means to mix ingredients in French dressing until every
portion of them is well coated.
A CHAPON
Remove a small piece from end of crust of bread and rub over with a
clove of garlic, first dipped in salt and placed in bottom of salad
bowl before putting in salad; this gives an agreeable flavor to the
salad.
Lemon should be used as a garnish with fish salads, such as lobster,
crab meat and tuna fish; a few minutes in ice cold water will make gay
rosettes from 2″ sticks of celery fringed at one end; will convert
radishes sliced in thin parallel rows and again sliced at right angles
into spiney chrysanthemums, or make radish tulips of those that have
been slit into 6 sections and skin cut back nearly to stem end with a
sharp knife. Celery and lettuce are always ready for serving if they
are cleaned immediately on arrival and kept rolled in a damp cloth or
in waxed paper in refrigerator. Keep a pair of scissors in pantry to
use in cutting up ingredients.
Beets slices cut into fancy shapes, cucumbers scored lengthwise, then
cut into even slices, small green pickles cut into delicate slices,
without detaching, and spread fanshape, thin strips of pimento, rings
of shiny green peppers, little wedges of tomato, whites of hard-boiled
eggs, cut into fancy shapes—all of these help to make pretty salads.
To dry lettuce, pat it with crumpled paper toweling or linen toweling;
it absorbs water quickly and does not bruise leaves. Lettuce for salad
should be well dried and cold.
Juice left-over from using canned fruits for salads can be made up
into dainty desserts by adding gelatine in proportion of 1 tbp to 1 pt
liquid. First soak gelatine in ¼ c cold juice, then add 1¾ c hot juice;
turn into wet mold, chill and use as dessert. They may also be used in
making fruit punch or fruitade.
APRICOT DAISY SALAD
Drain contents of can of apricots; cut with sharp knife each half
apricot into 6 petals; form center with 2 or 3 raisins; serve on
lettuce with French dressing or mayonnaise; garnish with stem of
parsley.
ASPARAGUS SALAD
Drain and rinse stalks of canned or fresh asparagus; cut rings from
bright red or green pepper ⅓″ wide; place 3 or 4 stalks in each ring;
arrange on lettuce leaves; serve with a French dressing to which has
been added ½ tbp tomato catsup.
ALEXANDRIA SALAD
Cut 2 bananas into balls or slices; also make small balls of cream
or cottage cheese and roll in chopped nut meats; place a slice of
pineapple on crisp lettuce leaf; place on it 3 slices or balls of
bananas, and on top of them a ball of cheese; serve with French
dressing or mayonnaise.
AIDA SALAD
Cut bananas in 2 or 4 pieces, lengthwise; place a piece in center of
crisp lettuce leaf; then slice thin, or separate in sections oranges
and place on each side of banana so as to radiate from it; chopped nuts
can be sprinkled over banana; serve with fruit salad dressing.
BANANA-DATE SALAD
½ lb dates, 3 bananas, juice ½ lemon.
Wash dates; dry in oven 3 min; remove seeds; cut lengthwise in
quarters; chill; cut bananas in slices and squeeze over them juice of
lemon to keep them from discoloring; add dates and 4 tbp salad oil; mix
together lightly; serve on romaine or lettuce with mayonnaise or fruit
salad dressing.
BOLIVIA SALAD
To 1½ c cold boiled potatoes diced, add 3 hard-boiled eggs finely
chopped, 1½ tbp finely chopped red peppers and ½ tbp chopped onion,
arrange on nests of lettuce leaves; serve with mayonnaise dressing.
MIXED FRUIT SALAD
½ c shredded pineapple, ½ c chopped nut meats, ½ c orange pulp,
½ c grapefruit pulp, ½ c halved maraschino cherries, 1½ c sliced
bananas.
Mix fruit and nuts; chill; serve with fruit salad dressing.
RED APPLE SALAD
10 cts worth little red cinnamon candies, 4 apples, ¾ c water.
Boil candies in water for 5 min; peel apples; cut in eights; put a
few quarters at a time into boiling syrup—piercing them with a broom
straw; when done remove to waxed paper; cook balance of apples; they
will be a delicate rose color and have a delicious flavor. Chill well
and then serve on crisp lettuce leaves with mayonnaise and a slice of
cream cheese or a ball of cream cheese on each side of quarter of apple.
MACARONI-HAM SALAD
1 pkg macaroni, 1 round tbp salt, ½ c vinegar, 1 c chopped
celery, 1 medium-sized onion chopped fine, ¼ lb cooked ham, ¼ lb
chopped meat nuts.
Boil macaroni in salted water until done; drain; cool; add other
ingredients; mix thoroughly; garnish with stuffed olives or pickled
beets. The nut meats can be omitted if desired. Tongue or chicken can
be substituted in place of ham. Any cold meat can be made up into this
salad.
ASPIC JELLY WITH EGG SALAD
3 c stewed tomato, fresh or canned, 1 onion, 3 stalks celery,
1 bay leaf, 1 clove, ¼ green pepper, 1 tbp sugar, ½ tsp dry
mustard, 1 tsp salt, 2 tbp gelatin, ½ c cold water.
Cook tomato with seasonings; strain over gelatin which has been soaked
in cold water; place half of a boiled egg, cut side down in each of
half a dozen molds; cover with jelly; let cool and serve on crisp
lettuce leaves with mayonnaise. This is a very pretty salad and easy to
make.
FISH SALAD
1 lb boiled fish, 2 tbp oil, 2 tbp vinegar, 1 tsp dry mustard, ½
tsp salt, 1 c chopped celery, lettuce, ¼ c mayonnaise.
Flake fish while hot, if possible; toss up with oil, vinegar, and
seasonings; cool; add celery and mayonnaise; dip a large spoonful onto
leaf of curly lettuce; garnish with strips of pimento and mayonnaise if
desired.
SPINACH SALAD
1 pt boiled spinach, 2 tbp oil, 1 tbp vinegar, ½ tsp dry mustard,
salt, pepper.
Add seasoning to oil and vinegar; mix with spinach; pack lightly in 6
moulds to cool; place a slice of cold ham on young lettuce leaves and
on each slice turn a mould of spinach; garnish with slices of cold
boiled egg. Serve with French or Mayonnaise dressing.
LETTUCE SALAD
Lettuce, like all salad greens, should be served very fresh and crisp.
Separate leaves, wash in cold water; drain; place in clean towel or
cheesecloth bag; put in cool place, preferably on ice, until ready to
serve; outside leaves are not attractive to serve whole; they may be
shredded and used as foundation for more fancy salads. When lettuce is
to be served as “Hearts of Lettuce” salad, select a very solid head;
cut into sections, usually quarters; soak in ice cold water until
chilled; before serving, shake carefully to remove water.
Lettuce should be dressed at the table or immediately before serving,
as it becomes limp and wilted soon after dressing is added. Serve with
Roquefort dressing, Russian dressing, French dressing or mayonnaise
dressing.
PEANUT BUTTER SALAD
Split bananas in half lengthwise; spread each strip with peanut butter;
arrange on crisp lettuce leaves; serve with mayonnaise. Chopped nuts
may be sprinkled over fruit instead of peanut butter if desired.
BUTTERFLY SALAD
1 can sliced pineapples, 1 small bottle stuffed olives, 8 dates,
1 red pepper.
Cut each slice of pineapple in half and turn cut edges out on a crisp
leaf of lettuce; cut olives in slices and place on pineapple for
butterfly spots; place date in center for body; slice red pepper in
thin slices and place one at top of date for feelers; mayonnaise can be
placed at side of dish or in separate little dressing containers.
LOBSTER SALAD
Cut cold boiled lobster into small pieces; marinate with French
dressing; put on lettuce leaves; cover with mayonnaise; garnish with
lobster claws, olives, hard-boiled eggs and capers; celery can be cut
in small pieces and mixed with lobster.
CRAB MEAT SALAD
Mix desired quantity of crab meat with ⅓ as much chopped celery;
sprinkle with salt and pepper; stir mayonnaise in lightly; serve on
lettuce with Tartar dressing; garnish with thin slices of lemon and
sprigs of parsley.
ROYAL SALAD
1 large grapefruit, 2 oranges, 2 pears, 1 green pepper.
Peel grapefruit and oranges cutting as you would an apple, deep enough
to remove white skin underneath; separate into sections, discarding the
membrane; peel pears, if fresh ones are used; cut into same size pieces
as the orange sections; slice green pepper very thin; arrange fruit
alternately in boat-shaped leaves of Romaine (can be laid on lettuce
leaves); decorate with strips of green pepper between sections; serve
with mayonnaise dressing; canned grapefruit or pears may be used.
EGG AND BEET SALAD
4 medium-sized boiled beets, 2 hard-boiled eggs, 1 head of
lettuce.
Dice beets and place in salad bowl lined with lettuce leaves; around
edge put a row of thin slices of hard-boiled eggs; pour over mayonnaise
or boiled dressing.
PEACH AND ORANGE CUP
For 6 persons allow 3 large oranges, 1 c of sliced peaches; cut oranges
in halves, remove pulp, discarding membrane; mix peaches and orange
pulp; add peach syrup and chill thoroughly; scallop edges of orange
halves with scissors; just before time to serve, fill orange cups with
mixed fruit; sprinkle grated cocoanut or nuts over top, and tea-room
mayonnaise dressing; garnish with maraschino cherry.
RUSSIAN VEGETABLE SALAD
Mix 1 c each cold, cooked cubed carrot, potatoes, peas and beans;
marinate with French dressing; arrange on lettuce leaves in 4 sections;
covering each section with mayonnaise dressing; garnish 2 sections
with small pieces of salmon, 1 section with finely chopped whites
hard-boiled eggs; 1 section with grated yolks of eggs; place small
sprig of parsley in lines dividing sections.
INDIA SALAD
Arrange 2 slices of tomato on small lettuce leaves or bed of shredded
lettuce; on 1 slice pile shaved celery; on the other slice finely cut
watercress; garnish with radish or stuffed olives; serve with French
dressing.
CUCUMBER MOLD SALAD
1 cucumber, ½ c vinegar, 1¼ c boiling water, 2 tbp lemon juice,
⅓ c sugar, 2 tbp gelatine, ½ c cold water, 2 tbp chopped green
pepper, green vegetable coloring.
Peel cucumber; chop fine; season with salt and pepper; pour on vinegar
which has been warmed; let this stand for 30 min; drain off liquid; add
to boiling water; add lemon juice and sugar; pour this on gelatine,
which has been soaked a few minutes in cold water; add green coloring;
when cool, strain through cloth onto the chopped cucumber; add chopped
green pepper; place in wet mold to chill; unmold; arrange chicken, cold
meats about it and criss cross in a lattice effect with stripes of
green pepper; serve on a piece of cup lettuce.
TOMATO-JELLY SALAD
2 tbp lemon gelatine, 1⅔ c strained tomato juice, ¼ c vinegar, 1
tsp salt, ⅛ tsp pepper, ⅛ tsp cloves, 1 tsp onion juice, ¼ tsp
paprika.
Heat tomato juice to boiling point; pour over gelatine; stir until
thoroughly dissolved; add vinegar and seasonings; pour into moulds;
serve with mayonnaise on lettuce leaves.
HALIBUT SALAD
Chop fine 1 lb cooked halibut, 1 green pepper chopped fine; season with
few drops of onion juice, 2 tsp lemon juice, ½ tsp paprika, 1 tsp salt;
add ⅓ c thick cream which has been beaten until stiff, and 3 stiffly
beaten egg whites; put into buttered timbale moulds; cook in oven
until firm; when quite cold remove from moulds; arrange on salad dish;
garnish with mayonnaise.
CREAM CHEESE-CURRANT
1 pkg cream cheese, 2 tbp cream or milk, ½ c red currant jam or
jelly.
Stir cream cheese in bowl, gradually adding liquid; beat until mixture
is fluffy; set in ice box for few minutes to chill; place large
spoonful on bed of lettuce leaves which have been dipped in French
dressing; shape it as nests; in the hollow, place a heaping tbp of
currant jam or jelly.
WALDORF SALAD
Mix equal parts of diced apple and celery; fold in boiled or mayonnaise
dressing; serve on lettuce leaves or in red apple shells; garnish with
chopped walnuts.
AMERICAN BEAUTY SALAD
1 c orange skinned, 1 c tart apple peeled, 1 c pineapple, fresh
or canned, 1 c celery, all cut in small pieces.
Mix and place in small moulds; pour over each mould lemon jelly, cooled
but not stiffened, colored with a few drops of beet juice; when firm,
turn out on lettuce leaves; serve with salad dressing.
CHEESE AND APPLE SALAD
Place thick circles of raw apple on lettuce leaf; soften cream or
cottage cheese with cream and pile on to apple; garnish with tart red
jelly and salad dressing.
FRUIT SALAD
Alternate slices of tart apple and pineapple or orange; garnish with
red cherries and use French dressing.
STRING BEAN SALAD
Marinate 2 c cold string beans with French dressing; add 1 tsp finely
chopped onion; place on lettuce leaves; garnish with radish or stuffed
olives, sliced; on top of each individual salad place a radish cut to
represent a tulip.
HAM SALAD
2 c diced cold ham, 1 tbp chopped pickle, 1 tsp chopped onion, 2
hard-cooked eggs, 1 tbp chopped parsley.
Mix ham, onion, parsley, pickle, chopped eggs together; marinate in
French dressing; chill; garnish with lettuce and strips of pickle;
serve with mayonnaise dressing.
COMBINATION SALAD
1 cucumber, 3 tomatoes, 1 green pepper, 1 onion, lettuce.
Peel cucumber; let stand for a while in ice water; slice cucumber,
tomatoes and pepper; shred lettuce; sprinkle with sugar, pepper and
salt; pour mayonnaise over all.
MAYFLOWER SALAD
2 tbp chopped parsley, 2 tbp chopped red pepper, 1 tsp chopped
onion, 2 chopped hard-boiled eggs, 1 tsp salt, ½ tsp pepper, ¼
tsp paprika, 5 tbp salad oil, 2 tbp vinegar.
Mix thoroughly ingredients in order given; serve on crisp lettuce
leaves on individual salad plates; garnish with olives or radish.
INDIVIDUAL EGG SALAD
Boil hard 1 egg for each person to be served; add to French dressing 1
tbp vinegar, 1 tbp chopped parsley, 1 tbp onion juice or grated onion;
when eggs are done remove shells; pour dressing over them while hot;
let chill for about 1 hr; garnish and serve.
GOLDEN SALAD
Place slice of pineapple in nest of shredded lettuce; place a halved
canned peach or apricot, cavity side down in center of pineapple;
radiate orange sections around this; cover with golden dressing.
POTATO SALAD
4 potatoes boiled in skins; remove skins; cut up fine; add 1 c celery
cut fine; ½ tsp salt, 1 tsp grated onion. If not celery use 6 potatoes
and 1 tsp celery seed; chopped parsley or green pepper; green pepper
gives a good flavor and attractive appearance; serve on crisp lettuce
leaves.
PIES, DUMPLINGS, TARTS
When making pies always have ingredients as cold as possible. Pie crust
is better when made a few hours before using it, and can be kept in a
close-covered dish in a cool place for several days. Always use pastry
flour in making pies. For plain pie crust, lard, or a mixture of lard
and butter should be used. For puff paste, butter must be used. When
you use a little baking powder in making the crust, reduce the amount
of lard used. Beef drippings, fat from fowl, or vegetable oil can be
used in place of lard. A sprinkling of flour and sugar before filling
crust prevents the leaking of juices from fruit pies. Sugar should be
mixed with the fruit, not on top, as sugar will make the crust soggy.
Dredge a little flour over the fruit before laying on upper crust.
When making custard pies, sift 1 tbp flour into the sugar and mix well
together before adding beaten eggs, as this gives the consistency
desirable in serving and does not affect the taste. The milk for
custard, squash, pumpkin or lemon pies should be hot when added to
other materials. Do not fill pies until ready to bake. Stewed fruit
should always be cooled before using or the crust will be soggy. Do not
let pies remain on tin plates when cooked; let cool and slip off on to
an earthen or pasteboard plate.
A marble or slate pastry board and a glass or china rolling pin are
the best for making pies on account of their coldness. Although good
results can be obtained by using wooden utensils if they are kept cool.
SHORT PASTE
3 c flour, 1 tsp salt, 2 tsp bp, 1 c lard, 1⅓ c cold water.
Sift together flour, salt and baking powder; rub in lightly with
fingers the lard; mix to a firm dough with ice cold water and roll out
on a floured board.
FIVE-MINUTE PASTE
2 c flour, ½ tsp salt, 1 tsp bp, ¾ c shortening, 1 egg yolk, ice
cold water.
Sift together flour, salt and baking powder; cream shortening in a
bowl as for cake. As soon as it is light and creamy, add sifted flour,
mixing it in with a knife, not touching at all with the hands. Beat the
yolk of egg and add a little ice water to it—probably about ¾ c will be
required—to moisten the paste. Roll out once on a floured board. The
egg may be omitted, but is an improvement if used.
FLAKY PASTE
3 c flour, 1 tsp salt, 1⅓ c lard or butter and lard, ice cold
water to mix.
Sift flour and salt together into a bowl, chop in shortening with a
knife till well mixed with flour. Add ice cold water to form a dough,
cutting and mixing the paste thoroughly while adding water. Flour a
board and roll paste out thinly, rolling only lengthwise, and keeping
edges straight then fold evenly into 3 layers, turn it half around and
roll again. Repeat the folding and rolling twice; chill the paste if
possible before baking. It is the folding and rolling that produce the
flakes.
PRUNE PIE
½ lb prunes, ½ c sugar (scant), 1 tsp lemon juice, 1½ tsp butter,
1 tbp flour.
Wash prunes and soak in cold water; cook in same water until soft;
remove stones, cut prunes into quarters and mix with lemon juice and
sugar. Line pie plate with crust; put in prunes and 1½ tbp of water the
prunes were cooked in, dot with butter and dredge with flour; put on an
upper crust and bake in a moderate oven. A few pieces of lemon rind cut
small can be added.
SWISS TART
1 tbp butter, ½ c sugar, ½ c milk, 1 egg, well beaten, ⅔ c flour,
1 tsp bp.
Cream butter and sugar; add milk and egg, then flour and baking powder
sifted together. Line a pie plate with crust, cover it with jelly; add
above filling and bake 30 min; cover with whipped cream before serving.
ENGLISH FRUIT TART
Fresh fruit, sugar to taste, short or flaky paste.
Prepare fruit and place with sugar in a deep baking dish; add a little
water to make juice; roll crust thinly and cover fruit with it, wetting
edge of dish to make crust stick; bake in moderate oven ½ hr; serve hot
or cold, with or without cream or custard. Any fresh fruit, such as
apples, plums, currants, etc., may be used.
APPLE DUMPLINGS
1 c flour, 2 tsp bp, ½ tsp salt, 3 tbp shortening, ½ c milk, 4
apples, 4 tbp sugar, 2 tsp butter, 1 tsp cinnamon.
Sift together flour, baking powder and salt; rub shortening in lightly;
add just enough milk to make a dough. Roll out ⅛″ thick on floured
board; divide into 4 parts; lay on each part an apple which has been
washed, pared, cored and sliced; put 1 tsp sugar with ¼ tsp butter
on each; wet edges of dough with cold water and fold around apple,
pressing tightly together. Place in pan, sprinkle with little cinnamon,
remainder of sugar, and put ¼ tsp butter on each dumpling; bake 40 min
in moderate oven; serve with hard sauce. Peach dumplings may be made
the same way.
WASHINGTON PIE
⅓ c butter, 1 c sugar, 1 tsp vanilla, 2 eggs, ½ c sweet milk, 1¾
c pastry flour, 2½ tsp baking flour.
Cream butter and sugar until light; add beaten yolks of eggs and milk;
then flour mixed and sifted with baking powder; last whites of eggs
well beaten; pour into well greased pie pan and bake 25 min; when done
let cool; split in two and fill with jam; sift powdered sugar over top.
CRANBERRY AND RAISIN PIE
1½ c cranberries, 1 c raisins, ½ c sugar.
Seed raisins and chop cranberries; add sugar; bake in shallow pie plate
between 2 crusts.
PUMPKIN PIE
2 c steamed or baked pumpkin, 1 c sugar, ½ tsp salt, 1 tsp
cinnamon, 1 tsp ginger, 1 pt scalded milk, 2 eggs.
Rub pumpkin through a sieve; add sugar, salt, spices, milk and
well-beaten eggs; cool; fill large pie plate lined with paste; bake in
moderate oven 40 min.
MINCE PIE FILLING
1 lb seeded raisins, 1 lb currants, 1 lb finely chopped beef
suet, grated rind of 2 lemons, 1 lb sugar, 2 lb peeled, cored and
chopped apples, 1½ tsp mixed spices, 1 c cider, 1 tbp salt, ½ lb
candied orange peel and citron chopped fine.
Prepare fruits by seeding the raisins; wash and dry both these and
currants; add suet; run the peel through food chopper or chop very fine
with a knife; mix all together with sugar, spices, grated lemon rind,
apples, salt and cider; keep at least a week before using, stirring
occasionally. This quantity will make about 8 good-sized pies, and will
keep all winter.
BOSTON CREAM PIE
2 eggs, 1 c flour, 1½ tsp bp, ¾ c sugar, ⅛ tsp salt, ½ c boiling
milk, ½ tsp vanilla extract.
Add beaten egg yolks to stiffly beaten whites and gradually add flour,
baking powder, sugar and salt, which have been sifted together 3 times;
add hot milk very slowly; add vanilla. Bake in deep layer cake tin
in moderate oven 35 min; when cool, split and put between layers the
following cream filling; sprinkle powdered sugar on top of cake.
CREAM FILLING
½ c sugar, 2 tbp corn starch, ⅛ tsp salt, 2 eggs, 1 c scalded
milk, 1 tsp butter, ½ tsp vanilla extract.
CUSTARD PIE
3 eggs, ¾ c sugar, 1 tsp salt, 2 c milk, 1 tsp vanilla extract.
Beat eggs; add sugar, salt and scalded milk slowly; line pie plate with
pie paste; pour in custard; bake in moderate oven 25 min. The custard
is baked when a knife put in center comes out dry.
COCOANUT PIE
Follow directions for Custard Pie; adding 1 c fresh grated cocoanut and
using only 2 eggs; bake as above.
RHUBARB PIE
2 c rhubarb, 1 c sugar, 1 tbp corn starch or flour, ¼ tsp salt.
Cut off root, stem ends and peel; cut into small pieces; put into deep
pie plate which has been lined with paste; sprinkle with corn starch,
salt and sugar; cover with paste and bake in hot oven ½ hr.
APPLE CUSTARD PIE
1 c sugar, 3 tbp butter, sour apples, 2 eggs, 1 tsp cinnamon.
Peel, core and stew apples; rub through colander and to 1½ c apples add
other ingredients; beat well together; bake with only 1 crust, using
whites of eggs with 2 tbp sugar for meringue; brown by returning it to
the oven for a short time; or to 1 c strained apple add 1 c each of
sugar and cream, and 1 well-beaten egg; mix in the given order; flavor
to taste; bake 30 min in moderate oven.
APPLE MERINGUE PIE
Cook tart and juicy apples; put through a colander; add sugar; flavor
to taste; fill the crust and bake; when done cover the apple with
meringue made of the well-beaten whites of 3 eggs and 3 tbp sugar; put
in a quick oven till the meringue is set and eat cold. Can substitute
peaches for apples.
STRAWBERRY PIE
1 c flour, ½ tsp salt, 2 tsp bp, 4 tbp shortening, ¼ c cold
water, 1 qt strawberries.
Sift dry ingredients together; rub in shortening very lightly with
finger tips; add water slowly to make stiff dough; roll out on floured
board and use for bottom crust of pie, being careful to fold paste well
over edge of pie plate; bake in hot oven 15 min.
If glazed crust is desired, brush edges after baking with boiling hot
syrup (2 tbp syrup and 1 tbp water) and return to oven for 1 or 2
min until syrup hardens. Fill baked crust with fresh selected hulled
strawberries and cover with syrup made as follows:
Add ½ c sugar and ½ c strawberries to 2 c boiling water; bring to
a boil and strain; add 1 tbp corn starch which has been mixed with
little cold water; cook over hot fire for a minute or two, stirring
constantly; remove from fire and beat hard; return to slow fire, cook
very gently until thick; pour while hot over strawberries; serve either
hot or cold.
BERRY PIES
3 c blueberries, huckleberries or blackberries, ⅔ c sugar, ¼ tsp
salt, 1 tsp flour, 1 tsp butter.
Line a pie plate with plain paste; fill heaping with berries; dredge
with flour, salt and sugar; dot with small pieces of butter; cover with
top crust or strips of pastry across top; bake 45 min in moderate
oven. Other fruit pies can be made in the same way.
RASPBERRY PIE
1 pt raspberries, little flour, ⅔ c sugar, 1 tbp butter.
Line the pan with good crust and fill with berries; spread over them
sugar, flour and small bits of butter; wet the edge of the crust; put
on the upper crust and pinch the edges closely together; cut holes in
the upper crust to allow air to escape; bake ½ hr.
LEMON WHIP PIE
3 eggs, 4 tbp lemon juice, grated lemon rind, 1 c sugar.
Beat egg yolks until light; add ½ c sugar slowly, beat all time;
cook in db until very thick or “jellied”; remove from heat; when
slightly cooled add lemon juice and grated rind; cool; beat egg whites
stiff; add remaining ½ c sugar and fold into yellow mixture blending
thoroughly; line a medium-sized pie plate with pastry; heap mixture in
pastry shell; bake very slowly until set and slightly brown on top.
CREAM PIE
1½ c milk, ¼ c sugar, 2 tbp corn starch, 2 tbp flour, ¼ tsp salt,
½ tsp vanilla, 2 or 3 egg yolks.
Mix sugar, corn starch, flour and salt together; heat milk (but do not
boil); stir this into dry ingredients slowly; mix until real smooth;
boil and stir until thick or “jellied”; then cook over water for 15
min; remove from fire; beat in beaten egg yolks and flavoring; cool
this mixture and pour in pastry shell; cover with meringue made from
whites of eggs; bake until set and slightly brown on top.
LEMON CREAM PIE
1½ c sugar, ¼ c flour, ¼ c corn starch, ½ tsp salt, 2 c boiling
water, 3 egg yolks, ⅓ c lemon juice, 2 tsp butter, grated rind of
1 lemon.
Follow directions for Cream Pie; add butter when you mix in egg yolks
and flour.
ORANGE CREAM PIE
Follow directions for Lemon Cream Pie, except use juice of 2 small
oranges and grated rind of 1 orange instead of lemon.
CHOCOLATE CREAM PIE
1½ c milk, scalded, 1 c sugar, 3 tbp corn starch, ½ tsp salt, 2
oz melted chocolate, 2 egg yolks, 1 tsp butter, ½ tsp vanilla.
Follow directions for Cream Pie. Butter and chocolate (or 2 tbp cocoa)
are added with egg yolks.
BUTTER SCOTCH PIE
1 egg, 1 c dark brown sugar, 1 c milk, 3 tbp flour, 2 tbp fat, 3
tbp water, 1 tbp powdered sugar, ½ tsp vanilla, ¼ tsp salt.
Put yolk of egg into saucepan; add brown sugar, flour, milk, water,
fat, and salt; stir over fire till mixture thickens and comes to
boiling point, but do not boil; add vanilla; pour into baked pie shell;
beat white of egg stiff, then beat into it powdered sugar; spread
meringue on top of pie and brown slightly in moderate oven.
EGGLESS PUMPKIN PIE
In selecting a pumpkin choose a deep colored one, as these are
generally the best. Cut in half, take out seeds, then cut up in thick
slices, pare outside and cut again in small pieces. Add a very little
water and cook slowly until tender, then set back on stove where it
will not burn and cook slowly, stirring often until moisture is dried
out and pumpkin looks dark. The more time taken in cooking the richer;
when cool, press through a colander.
To 1 qt of pumpkin add enough good rich milk, sufficient to moisten it
enough to fill 2 deep pie plates, 1 tsp of salt, ½ c molasses or brown
sugar, 1 tbp ginger, 1 tsp of cinnamon or nutmeg. Bake in moderately
slow oven ¾ of an hr or until thoroughly set.
CHOCOLATE PIE
Grate 1 sq of unsweetened chocolate, put in a db with 2 c milk and let
it come to boiling point; mix well together ½ c sugar and 3 level tbp
corn starch and add 1 egg, well beaten, with 2 tbp cold milk; when well
blended pour into this the milk and chocolate mixture; return to db,
cook until thick, stirring continually; cool; flavor with a few drops
of vanilla; chill and serve in a baked pie shell; not very expensive;
this is delicious if served ice cold.
MOCK MINCEMEAT
½ lb of fat pork ground, ⅔ qt of ground apples, 1 lb of raisins, 3 c
molasses, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon.
RAISIN PIE
1 large c of raisins, boil for about ½ hr, cover with water; add juice
of half a lemon, ⅓ c sugar and large tbp corn starch; dissolve in a
little cold water; boil until it thickens.
PINEAPPLE PIE
1 can of grated pineapple, ¾ c sugar, 1 egg well beaten; brown or white
sugar may be used in both recipes with very good results.
CHOCOLATE PIE (2)
1 pt boiling water, 2 tbp melted butter, 3 tsp grated chocolate, 3
large tbp pastry flour, 1 c sugar, 1 tsp vanilla; cook in db until
flour is well cooked; make a rich pie shell and when mixture is cold
put in shell; cover with 1 c cream, whipped stiff; sweeten and flavor
with vanilla.
BUTTER SCOTCH PIE
Line a deep pan with pastry and fill with a mixture made as follows:
Melt together 2 large tbp butter and a c of brown sugar; cook till a
rich brown, then add a large c of scalded milk; simmer for a few min,
or until the sugar is dissolved, and whip in the yolk of 1 egg beaten
to a cream with a tbp of corn starch; bake till the custard is set
and spread with a meringue made of the egg white whipped with 1 tbp
of powdered sugar; flavor both pie and meringue with a few drops of
vanilla.
MARLBOROUGH PIE
Take ½ doz good-sized juicy apples and after stewing them, rub them
through sieve; add to this a piece of butter size of a small walnut
and sugar to taste; stir thoroughly; add the juice of ½ lemon and the
grated rind, the beaten yolks of 2 eggs and ½ c of sweet cream; line a
shallow baking dish with pastry, brush with white of egg, sprinkle with
2 heaping tbp of raisins and the same amount of chopped walnuts; pour
in the filling and bake in a moderate oven; remove, cover with meringue
and brown.
LEMON SPONGE PIE
Cream together 3 tbp of butter and 1½ c of sugar; when very light add
the yolks of 3 eggs beaten until lemon colored and the grated yellow
rind of 1 lemon with the strained juice; blend together 3 rounding
tbp flour, ¼ of a tsp of salt and ½ c milk; then mix with the first
ingredients; add an additional c milk and the stiffly whipped egg
whites; turn quickly into a large pie plate that has been lined with
pastry and bake as custard pie; serve cold.
BUTTER PIE
1 egg, 1 c sugar, 1½ tbp of flour, 1½ c milk, salt, vanilla, butter as
large as a small egg; cut in bits and dropped over top of pie; bake
slowly; crust the same as custard.
RICE PIE
2 tbp rice, boiled in a pt of milk; when tender add a scant c sugar and
1 tsp corn starch dissolved in a little milk; flavor with vanilla and
add well-beaten whites of 2 eggs; bake in one crust.
PUDDINGS
The secret of deliciously cooked puddings lies in the proper cooking.
To save time in the oven, puddings may be baked in individual dishes,
ramekins or custard cups suitable for this purpose. When beating whites
and yolks separately for puddings, etc., always beat whites first, then
yolks may be beaten with the same beater without washing in between. To
save time in making custards, scald the milk before adding to the eggs.
This will cut the baking almost in half. Soft custards, which start to
curdle during cooking, can usually be smoothed out this way: Remove
pan immediately from heat; set in another pan of cold water and beat
custard with an egg beater.
When eggs are expensive corn starch is sometimes used as a means of
thickening to take the place of eggs. Corn starch should be cooked
at boiling temperature with liquid before adding egg. Eggs should be
cooked at a temperature below boiling. Eggs should always be broken
separately into a cup before they are thrown together into same dish as
a single bad one will occasion the loss of many when this precaution
is neglected. Plum Puddings may be made in quantity, baked in small
containers and kept covered in a cool place ready for reheating and
serving as desired. Do not fill the molds more than ¾ full as the
mixture will rise in the can. Keep water boiling in vessels in which
you steam puddings. If more water is needed during cooking, add boiling
water. When cereals are used in making puddings they should be boiled
at the start to explode the starch cells and stirred well to prevent
lumping, then cook slowly. A properly cooked cereal pudding should be
smooth, creamy, well salted and thoroughly cooked.
DAINTY PLUM
Place 2 boiled plums in bottom of each of 6 small greased molds; have
ready 3 c boiled rice; fill each mold with the rice; beat 1 egg; add 1 c
of milk, 2 tbp sugar; pour over rice and bake in moderate oven for 20
min, or until firm; serve hot with sauce made by boiling plum juice for
5 min with 3 tbp sugar, 1 tbp corn starch and 1 tsp lemon juice.
PRUNE WHIP
4 egg whites, ½ c sugar, ½ tbp lemon juice, ¼ lb prunes.
Cook prunes until soft; rub through sieve, making thick pulp; stir in
sugar and lemon juice; beat egg whites stiff; fold in prune pulp; place
in buttered dish; bake 20 min in moderate oven.
PINEAPPLE ICE BOX
Melt ½ c sugar in ¼ c water in db; add gradually 4 beaten egg yolks,
stirring constantly until mixture is thick and smooth; cool. Cream 1 c
butter, gradually work in 2 c confectioner’s sugar; add the cool egg
mixture; add 1 c drained crushed pineapple; fold in 4 stiffly beaten
egg whites to which have been added ½ tsp vanilla and 2 tbp powdered
sugar; line bottom and sides of pan with split ladyfingers or sheet
sponge cake; pour in the pineapple mixture; cover top with ladyfingers;
place in ice box 12 hr or overnight; remove to service plate, decorate
with 1 c whipped cream; garnish with bits of candied fruit. This makes
a large pudding. Other varieties of fruit may be substituted for the
pineapple.
PINEAPPLE ISLES
Place 6 slices pineapple on buttered tin; sprinkle each with 1 tsp
chopped nuts mixed with few grains salt; add 1 tbp water to whites
of 2 eggs; beat very stiff; beat in 4 tbp sugar; heap in center of
pineapple; bake in slow oven 20 min or until delicately brown; nuts may
be omitted.
RAISIN PUFFS
½ c butter, 2 tbp sugar, 2 eggs, 2 tsp bp, 2 c flour, 1 c seeded
raisins, chopped, 1 c milk.
Mix in order given, sifting baking powder with flour; steam 1 hr in
buttered cups; serve hot with pudding sauce.
BREAD AND APPLE
2 c bread crumbs, 3 c sliced apples, 3 tbp butter, ½ tsp nutmeg
or cinnamon, ½ c water.
In a greased pudding dish place a layer of bread crumbs, then a layer
of apples; dot with pieces of butter; repeat until bread and apples are
all used; sprinkle top with nutmeg or cinnamon; pour over carefully
the water; bake in a moderate oven 1 hr; serve either hot or cold with
cream.
POOR MAN’S RICE
1 qt milk, 1 tbp butter, 3 tbp sugar, 2 tbp rice, ⅛ tsp salt, ¼
tsp nutmeg.
Place washed rice, salt, sugar and butter in a baking dish; mix in milk
and nutmeg; bake slowly for 2½ hr in a slow oven, stirring occasionally.
EGGLESS RICE
1½ qt milk, 1 c brown sugar, 1 tbp butter, ½ tsp nutmeg, 3 tbp
rice.
Wash rice; add milk, sugar, butter; put in earthen baking dish; cook 2
hr; as brown crust forms, stir it into pudding; this should be repeated
about 3 times or until milk seems slightly thickened; before last
stirring add ⅛ tsp salt; serve either hot or cold.
OLD-FASHIONED SUET
1 c finely chopped suet, 2 c flour, 1 c sugar, 1 egg, 1 c sweet
milk, 1 c chopped raisins.
Mix sugar, milk, beaten egg with suet; sift flour and baking powder
together; add to milk mixture; stir well; add floured raisins; steam or
bake 2 hr. This pudding keeps well in cool weather and slices may be
resteamed.
TINY TOT’S DELIGHT
Cut 12 marshmallows in quarters; place in deep earthen dish; cover with
2 c crushed pineapple; place in ice box for 48 hr or until marshmallows
are softened; blending may be hastened by heating pineapple, then pour
over marshmallows; set on ice; serve with sponge cake.
YUM YUM PUDDING
1 c cooked cereal (left-over), ½ c syrup, 2 eggs, ½ c milk, ½ c
raisins.
Mix cereal, syrup, milk, raisins together; cook in db 10 min; cool; add
beaten eggs; place in buttered baking dish; bake 30 min; serve with
cream.
VANILLA BLANC MANGE
⅓ c sugar, 3 tbp flour, ⅛ tsp salt, 3 tbp corn starch, 2 egg
yolks, 2 egg whites, 3 c scalded milk, 1 tsp vanilla.
Mix sugar, corn starch, flour, salt together; add milk; mix well; cook
in db until thick, stirring constantly; cover; cook 15 min longer;
remove from fire; stir in beaten egg yolks; cook 2 min longer, stirring
constantly; add vanilla; fold in stiffly beaten egg whites; pour into
large wet mold or individual moulds; chill; serve with fresh fruit or
chocolate sauce.
STRAWBERRY WHIP
1 egg white unbeaten, ⅔ c sugar, 1 c uncrushed berries.
Put all in bowl; beat until mixture will hold its shape; chill; serve
in individual glasses; garnish each with a whole berry.
FRUIT DELIGHT
1 can pineapple, 2 oranges, ¼ lb marshmallows, ½ pt cream.
Cut fruit and marshmallows in small pieces; mix with cream; chill for 2
hr. Cream can be whipped if desired.
PINEAPPLE WHIP
1 c heavy cream, 1 tsp sugar, 8 maraschino cherries, 3 slices
pineapple, 6 marshmallows, chopped nuts.
Whip cream; add marshmallows cut in small pieces; let stand 1 hr or
more; just before serving add fruit; sprinkle chopped nuts over top of
each dish. Vanilla may be added if desired.
HEAVENLY DESSERT
1 can pineapple, cut fine, 1 c nut meats, cut fine, 1½ pt cream,
2 tsp sugar, 1 lb marshmallows, cut fine.
Mix pineapple, nuts, sugar and marshmallows together; add cream whipped
(may be added not whipped); chill well.
CHOCOLATE MOLDS
2 c scalded milk, 5 tbp corn starch, ½ c sugar, ¼ tsp salt, ⅓ c
cold milk, 1½ sq chocolate (or 2½ tbp cocoa), 3 tbp hot water, 3
egg whites, 1 tsp vanilla.
Mix corn starch, sugar, salt and cold milk together; pour into scalded
milk slowly, stirring constantly; cook in db 10 min; add melted
chocolate, hot water; stir well; add stiffly beaten egg whites when
mixture is cool; pour into molds; chill; serve with cream.
EGG PARODY
Put an inch slice of pound cake on an individual plate; place ½ of
canned peach, hollow side down on center of cake; put whipped cream
around peach to resemble white of egg; serve at once. Very pretty
dessert.
BREAD PUDDING
2 eggs, 1½ c bread crumbs, 3 c scalded milk, 1 tbp butter, ⅔ c
sugar, ¼ tsp salt, ½ tsp vanilla.
Let bread crumbs soak in milk; add beaten eggs, butter, sugar, salt;
mix well; add vanilla; pour into greased baking dish; bake in moderate
oven 40 min.
MERINGUE JELLY
Follow recipe for Bread Pudding, but only use yolks of eggs; when
pudding is cooked, spread over top some currant or raspberry jelly;
on top of that the stiffly beaten whites of eggs; return to oven and
lightly brown top of meringue; this is a pretty pudding baked and
served in a pyrex dish.
CHOCOLATE BREAD
Follow recipe for Bread Pudding; add 3 sq melted unsweetened chocolate
or ⅓ c cocoa mixed to smooth paste with little hot water.
DATE BREAD PUDDING
Follow recipe for Bread Pudding; add ¼ c raisins, dates or cocoanut.
BAKED CUSTARD
1 qt milk, 4 eggs, ⅔ c sugar, ½ tsp nutmeg, ¼ tsp salt.
Scald milk; beat eggs slightly; add sugar, salt; stir constantly while
adding gradually hot milk; cook in either of the following ways:
=Soft Custard=: Return mixture to db; stir constantly until mixture
thickens; a custard is done when mixture coats spoon (more easily
distinguished with a wooden spoon); pour immediately into a cold bowl,
or heat of metal may cause continued cooking and curdling if a small
amount is being made; flavor with vanilla.
=Baked Custard=: Pour mixture into greased custard cups or baking dish;
sprinkle with nutmeg; set in pan of hot water; bake in slow oven until
firm; if a sharp-pointed knife is inserted in custard and comes out
clean custard is done.
COTTAGE PUDDING
¼ c butter or other fat, ¾ c sugar, 2 eggs, 2¼ c flour, 3 tsp bp,
¼ tsp salt, 1 c milk, 1 tsp vanilla.
Cream butter and sugar together; add eggs beaten until thick; add
alternately flour (in which baking powder and salt have been sifted)
and milk; bake in hot oven 25 min; serve with lemon sauce.
CHOCOLATE COTTAGE PUDDING
Follow recipe for Cottage Pudding; add 1½ sq melted, unsweetened
chocolate, or ⅓ c cocoa mixed to smooth paste with hot water.
FRUIT COTTAGE PUDDING
Follow recipe for Cottage Pudding; add ¾ c berries or chopped fruit,
drained and mixed with a little flour.
BANANA PUDDING
1 c sugar, 1 c water, 2 tsp bp, 2 eggs, 1 heaping tbp butter,
flour to make a thin smooth batter.
Bake in 2 deep tins; then slice 3 bananas; place between with
sprinkling of sugar; serve warm with thin cream; ½ of recipe makes
enough for four.
BATTER PUDDING
2 c milk, 2 c flour, 4 eggs, salt, 1 large tsp bp.
Sift baking powder into flour; add salt, and if desired, a little
melted butter; then milk gradually, stirring carefully, and well-beaten
eggs (yolks and whites separately); this will bake in 50 min; if
pudding is boiled, make stiffer than for baking; if fruit is used it
must be very stiff; it should not stick to knife when served; serve
with rich sauce.
LEMON RICE PUDDING
Boil ½ c rice in 1 qt milk until soft; add while hot beaten egg yolks
of 3 eggs, 1 c sugar, grated rind 1 lemon, 1 tsp salt; if too thick add
little cold milk; turn into pudding dish; put stiffly beaten whites of
eggs to which you have added 1 tbp sugar and 1 tsp lemon juice on top;
place in oven and brown.
GRAPENUT INDIAN
Scald 1 qt milk and 3 tbp grapenut; let cool; add 2 well-beaten eggs,
pinch of salt, 3 tbp sugar; pour into baking dish; bake 1¼ hr in
moderate oven.
PEACH DAINTY
Put 6 canned or fresh peach halves (cut side up) in 6 dessert glasses;
chop fine 6 dried prunes with ¼ c nut meats; if canned peaches are
used, mix enough syrup from peaches to make soft paste; if not, make
a syrup by boiling ¼ c water with 1 tbp sugar and a few pieces of
peaches; fill hole in each peach halve with prune and nut mixture;
place another peach half on top (cut side down), making a whole peach;
this may be served with peach syrup and a sprinkle of chopped nuts on
top, or with whipped cream.
INDIAN PUDDING
¼ c cornmeal, ½ c molasses, 1 c boiling water, 3 c milk, 1 tsp
cinnamon, or 1 tsp ginger.
Cook cornmeal, milk, water to a mush; cool; add other ingredients and
bake in greased pan in slow oven for 2 hr; serve with cream or sauce;
syrup can be substituted for molasses if desired.
LEFT-OVER PUDDING
A good way to use any hot cereals left from breakfast: Take little
enamelware or earthen cups; place pieces of seeded dates against sides
of cups and carefully put in enough of cereal, sweetened to taste, to
fill them; put in cool place to stiffen; turn out of cups on dessert
dishes; serve with cream. Small gelatine molds may be used.
QUINCE PUDDING
2 c flour, 3 tsp bp, ½ tsp salt, 2 tbp melted butter, 1 egg, 1 c
milk, 1 c quince preserve.
Sift together flour, salt, baking powder; beat egg; add to it milk,
melted butter; mix these with dry ingredients to form stiff batter; add
preserves; beat well; turn into greased baking pan; bake in moderate
oven ½ hr; cut in squares; serve with sweetened whipped cream.
FIG PUFFS
1½ c flour, ½ tsp salt, 3 tsp bp, 3 tbp fat, 1 egg, 1¼ c milk, ¾
c chopped figs.
Sift flour, salt, baking powder; rub in fat; add figs, mixing well into
dry flour; mix to stiff batter with beaten egg and milk; bake in small
greased pans in moderate oven; serve hot with a sauce.
LEMON SNOWBALLS
3 eggs, 1 c granulated sugar, 3 tbp water, grated rind 1 lemon, 2
tbp lemon juice, 1 c flour, 2 tsp bp.
Beat yolk of eggs and sugar together till light; add water, lemon
juice, rind, flour and baking powder sifted together; beat whites of
eggs stiff; add to batter; fold in as gently as possible; grease small
cups; put 1 heaping tbp of batter in each; steam or boil ½ hr; turn
out; roll in powdered sugar; serve with lemon sauce.
BAKED ORANGE
⅓ c sugar, 3 tbp bread crumbs, grated rind and strained juice 1
orange, 1 c milk, 1 egg.
Beat egg thoroughly; add orange and sugar; scald milk; pour over
crumbs; add first mixture; when well mixed, pour into baking dish; bake
till set like custard; serve cold.
STEAMED ORANGE
1½ c scalded milk, 1 c bread crumbs, 2 tbp butter, 3 eggs, ⅓ c
sugar, grated rind and strained juice 2 small oranges.
Pour scalded milk over crumbs; add butter; let mixture stand 10 min;
add beaten eggs, sugar, orange juice and rind; mix well; pour into
greased cans; cover; steam 40 min.
SAUCES
The ability to make a smooth sauce is greatly to be desired, and the
art once acquired will simplify many cooking processes. There are many
sauces which can be served with meat or vegetables and also used in
making sandwich fillings. In a general way they are made like milk
soups, except that more flour is used. 2 tbp of flour and 2 tbp of
butter or other fat are usually allowed for each cup of liquid. This
liquid may be water, broth, tomato juice, milk, cream, the water in
which vegetables have been cooked, or a combination of two or more of
these. Sauces should be made in a db.
=Roux= is used to give body to sauces. It is made of equal measurements
of butter and flour, or a double amount of flour may be used, according
to the dish to be prepared and may be kept on hand or made as needed.
BROWN GRAVY
Use only as much fat as the flour will “bind”; never more than equal
parts. Good proportions are 1½ tbp to 2 fat, 2 to 3 tbp flour, 1 c
water or stock. If an excess of fat is used, it will rise to the top
of gravy. Mix flour with fat and brown, avoiding scorching. A pinch of
sugar browned in the hot pan will give the gravy a rich brown color and
will improve the flavor. Add hot water or stock and simmer 5 to 10 min.
Season with salt, pepper and other desired seasonings, such as celery
leaf, bay leaf, slice of onion, spoonful of tomato catsup or canned
tomatoes.
SPANISH SAUCE
1 green pepper, 1 red pepper, 1 small onion, 2 tbp bacon or other
fat, 1½ tbp flour, ½ tsp sugar, 1 c water, 1 c stewed tomatoes,
salt and pepper, chopped mushrooms, if desired.
Chop onion and pepper; simmer for 5 min in fat; then add water and
tomatoes and cook until onion and peppers are tender; thicken with
flour blended with ¼ c water and cook 5 min longer to blend the
flavors. If fresh peppers are used, they may be parboiled for 5 min if
the strong flavor is disliked.
TOMATO SAUCE
1½ c tomato juice, 2 tbp flour, 2 tbp butter or other fat, 1
slice onion, sprig parsley, ½ tsp salt, ⅛ tsp pepper.
Add seasonings to tomato juice and simmer until liquid has been reduced
to about 1 c; melt fat in saucepan; stir in flour, and when this is
smooth, add strained tomato juice; cook for a few minutes or until
smooth and thick. The tomato juice may be used plain, omitting first
cooking with seasonings.
WHITE SAUCE
1½ tbp butter, 1 tsp salt, 2 tbp flour, 1 c evaporated milk,
diluted with 1 c water, few grains pepper.
Melt butter in top part of db; add salt and flour and mix thoroughly;
do not let flour brown; add diluted milk and stir constantly until
smooth and thick; cook for 10 min; stir occasionally.
WHITE SAUCE
2 tbp butter, 2 tbp flour, 1 c milk, ½ tsp salt, ¼ tsp pepper.
Melt fat, stir in flour and cook until smooth, but not brown; add the
milk and stir until smooth, then add salt and pepper.
HOLLANDAISE SAUCE
½ c butter, yolks 3 eggs, 1 tbp lemon juice, ½ tsp salt, 1 tsp
dry mustard, few grains pepper, ½ c boiling, water.
Beat butter to a cream; add yolks of eggs 1 at a time, and beat well;
then add lemon juice, salt and pepper; about 5 min before serving
add boiling water, a little at a time, stirring well; place bowl in
saucepan of boiling water, and stir rapidly until sauce thickens like
boiled custard. Minced parsley, onion juice or grated onion may be
added. The juice and grated rind of orange added makes a pleasant
addition for use with asparagus.
SAVORY BUTTER SAUCE
½ c butter, 1 tsp dry mustard, 1 tbp lemon juice or vinegar, ½
tsp salt.
Cream butter and add mustard and lemon juice, beating mixture until
it is well blended. This may be used for spreading sandwiches or for
use on fish or vegetables. A few drops of onion juice may be added if
desired.
=For Use=—This may be spread on crackers, covered with minced chicken,
meat, tongue or ham, and garnished with pickles, olives or capers.
Brown bread may be spread with savory butter, with minced ham mixed
with tart jelly, such as currant, and garnished with olives.
MAITRE D’HOTEL BUTTER
¼ c butter or butter substitute, ½ tsp salt, ¼ tsp paprika, 1 tbp
chopped parsley, ¾ tbp lemon juice.
Cream the butter; add seasonings, then work in the lemon juice slowly.
EGG SAUCE
1 c thin white sauce, 1 hard-boiled egg, chopped fine, 1 tsp
parsley, chopped fine.
This is a good sauce for boiled fish.
HOLLANDAISE SAUCE
½ c butter, ⅓ c boiling water, 1 tbp lemon juice, or ½ tbp
vinegar, 2 egg yolks, ¼ tsp salt, cayenne.
Mix the unbeaten egg yolks, the lemon juice, and about ⅓ of the butter
in the top of db over hot water; stir until the butter is melted; then
add gradually the remaining butter; stirring constantly; season and
add gradually the boiling water; stirring constantly until the sauce
thickens.
THIN CREAM SAUCE
1 tbp butter, 1 tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp
white pepper.
Melt butter in saucepan; flour and mix well; cool milk slowly, stirring
until smooth and creamy; salt and pepper; boil 3 min.
THICK CREAM SAUCE
2 tbp butter, 2½ tbp flour, 1 c milk or cream, ½ tsp salt, ⅛ tsp
white pepper.
Follow directions given for Thin Cream Sauce.
TOMATO SAUCE
3 slices bacon, cut into small pieces, 1 slice onion chopped
fine, 2 tbp flour, 1½ c strained tomatoes, 1 tbp chopped green
peppers, ½ tsp salt, few gratings nutmeg, dash of cayenne.
Put bacon in saucepan; add onion and brown slightly; flour, tomatoes
(heated); stir until thick and smooth; seasonings and peppers.
CURRANT JELLY SAUCE
½ glass currant jelly, 1 c hot brown sauce.
Melt jelly over slow fire; add sauce; stir well and simmer 1 min.
HOLLANDAISE SAUCE
½ c butter, 2 beaten egg yolks, 1 tbp lemon juice, salt, cayenne,
½ c boiling water.
Cream butter; add gradually, stirring well, egg yolks, lemon juice,
salt and cayenne; add boiling water slowly; stir over boiling water
till thick as boiled custard; serve immediately.
BECHAMEL SAUCE
1 tbp butter, 1 tbp flour, ½ c thin cream or milk, ½ c white
stock, salt and pepper to taste.
Melt butter in saucepan; stir in flour; reduce heat; add seasoning and
liquid, stirring until smooth.
MINT SAUCE
¼ c chopped mint leaves, ½ c vinegar, ¼ c water, ¼ c brown or
granulated sugar.
Cook all ingredients in saucepan over very slow fire for about ½ hr; do
not allow to boil; serve hot.
CREOLE SAUCE
2 tbp chopped onions, 4 tbp green peppers, 2 tbp butter, ½ c
tomato, 1 c stock, 3 tbp flour, salt, pepper and cayenne.
Cook onion and pepper with butter; add flour and gradually add tomatoes
and seasonings; cook until thick; keep hot over hot water until serving
time.
DRAWN BUTTER SAUCE
⅓ c butter, 2 tbp flour, ¼ tsp salt, ¼ tsp white pepper, 1 c cold
water.
Melt half the butter in shallow saucepan; add flour and cook until
frothy; add seasoning, then water and stir constantly until mixture
boils; let boil about 3 min, then beat in rest of butter, a little at a
time.
CAPER SAUCE
To drawn butter sauce add, when ready to serve, 2 or 3 tbp of capers,
draining from liquor in the bottle.
EGG SAUCE
To a pint of drawn butter sauce add 2 hard-boiled eggs, chopped coarse.
MINT SAUCE
1 c fresh chopped mint, ¼ c sugar, ½ c vinegar.
Use only leaves and tender tips of mint; dissolve the sugar and the
vinegar; add mixture to the mint; let stand 1 hr and heat over water
just before serving. If the vinegar is very strong, more sugar may be
added.
BARBECUE SAUCE
1 c butter, 1 c vinegar, ½ bottle Worcestershire sauce, 1 c
water, ¼ c flour, 1 tsp pepper, ½ tsp cayenne, ½ tbp dry mustard.
Rub together butter and flour; put in frying pan over fire, gradually
add the other ingredients and bring to boiling point; this sauce is
very good to baste meat with while cooking and pour over it when
served. Add tabasco if desired hotter.
MUSHROOM SAUCE
To 1 c brown sauce add ⅓ c canned or fresh boiled mushrooms, cut in
small pieces.
BROWN SAUCE
Follow White Sauce recipe, only allowing the butter to color slightly
before adding flour.
CROQUETTE SAUCE
Make according to White Sauce formula, only allow double amount of
flour to same amount of butter.
HORSERADISH SAUCE
Wash and brush the horseradish; soak it for an hour in cold water;
scrape it very finely with a sharp knife; mix 2 tbp of it with ½ tsp
salt and a tsp of powdered mustard; add gradually ¼ pt of cream, or
instead, the yolk of an egg; mix with 3 tbp olive oil, and afterward
2 tbp vinegar; stir in briskly but gradually; mix well and serve in a
glass dish; time, ½ hour to prepare; sufficient for 6 persons.
SAUCES FOR DESSERTS
STERLING SAUCE
To the white of 1 egg beaten stiff add gradually ¾ c powdered sugar;
then add yolks of egg and beat until thick and rather a lemon color, a
few grains of salt and ¾ c cream beaten stiff and 1 tsp vanilla.
LEMON SAUCE
¾ c sugar, ¼ c water, 2 tsp butter, 1 tbp lemon juice.
Make a syrup by boiling sugar and water 5 min; remove from fire; add
butter and lemon juice.
WHIPPED CREAM SAUCE
1 c cream, ¾ c powdered sugar, ¾ c evaporated milk, few grains
salt.
Combine evaporated milk and cream; chill and whip until stiff; add
sugar and salt; keep in refrigerator until ready to serve.
BUTTERLESS SAUCE
½ pt powdered sugar, ½ gill milk, 2 eggs, flavoring.
Put milk into db; when hot add yolks of eggs beaten well with sugar;
cook as custard; take off and add flavoring when cool; just before
serving mix well-beaten whites lightly with sauce.
MAPLE SAUCE
1 c sugar, 1 c water, 1 tbp lemon juice, 1 tbp maple flavoring, 1
tsp corn starch.
Heat half the sugar in frying pan; stir continually; when brown add
water and boil; add remainder of sugar, corn starch mixed with little
cold water, lemon juice and maple flavoring; boil 3 min; serve hot.
FUDGE SAUCE
1 oz unsweetened chocolate, 2 tbp butter, ½ c boiling water, ½ c
sugar, ½ tsp vanilla extract.
Melt chocolate in top of db; add butter, and when mixed, pour water on
slowly, stirring constantly; add sugar; bring to boiling point; boil 5
min without stirring; add vanilla and few grains salt; serve hot.
VANILLA SAUCE
⅓ c butter, 1 c sugar, yolks 3 eggs, ⅓ c boiling water, 1 tsp
vanilla.
Cream butter; add sugar and egg yolks beaten slightly; add water; cook
in db until thickened; remove from fire and add vanilla.
WINE SAUCE
½ c butter, 1 c sugar, 2 eggs, 2 tbp wine, ½ tsp vanilla, ¼ c
boiling water.
Cream butter; add sugar; beat 15 min; add eggs, beat to a froth; just
before serving stir in hot water, beat to a foam; add vanilla and wine.
PUDDING SAUCE
1 tbp corn starch, 1 c boiling water, ⅛ tsp salt, ¾ c sugar, 1
egg, flavoring.
Mix corn starch with little cold water and cook until clear in boiling
water; add salt; beat sugar and egg together until very light; pour hot
starch on slowly; add flavoring and serve.
CARAMEL SUGAR
Brown 1 c sugar and dissolve in ½ c hot water. This makes a nice sauce
for waffles also.
STRAWBERRY SAUCE
One large tbp butter beaten to a cream; add gradually 1½ c powdered
sugar and beaten white 1 egg; beat till very light; just before serving
add 1 pt mashed strawberries.
SOFT CUSTARD
1 pt milk scalded, yolks 4 eggs, 2 tbp sugar, ⅛ tsp salt; cook over
hot water till it will cover the spoon; strain, cool and flavor; is
improved for some dessert by having sugar browned as for Caramel Sauce.
MAPLE SUGAR SAUCE
¼ lb maple sugar, ½ c water, boiled together till it will spin; whisk
boiling hot into beaten whites of 2 eggs, ½ c thick cream and a little
lemon juice to taste.
CRANBERRY SAUCE
1 qt cranberries, 1½ c water, 2 c sugar.
Cook cranberries and water till berries are tender; then rub through
sieve to keep back skins and seeds, return to fire; add sugar and cook
only until it is melted; chill and serve. Skins may be left in sauce if
desired.
CHOCOLATE SAUCE
½ c sugar, 1 c water, 3 tbp grated chocolate, ½ c milk, 2 tbp
corn starch, 1 inch stick cinnamon.
Boil sugar and water together to a syrup; pour this over chocolate and
return to saucepan with cinnamon; cook 10 min; moisten corn starch
with milk; stir into boiling syrup; cook 5 min longer; remove cinnamon
before serving.
HARD SAUCE
1 c powdered sugar, lemon juice, ⅓ c butter, nutmeg.
Cream butter and sugar; beat in lemon juice; place in mould; set on
ice; serve when cold, grating a little nutmeg over it; this is made
more delicate by adding the well-beaten whites of 2 eggs before setting
away to harden.
JELLY SAUCE
1 c boiling water, ½ c jelly, ½ c cold water, 2 tbp sugar, 2 tsp
corn starch.
Melt sugar and jelly in boiling water; stir into it corn starch
dissolved in cold water; let it come to boiling point; serve hot.
LEMON SAUCE
2 c sugar, 2 c boiling water, 2 tsp corn starch, 2 eggs, 2
lemons, 1 tbp butter.
Beat eggs, sugar, butter and corn starch together; pour over them
boiling water; stirring constantly; strain and cook over boiling water
until thick; remove from fire; add juice and grated rind of lemons.
MAPLE SUGAR SAUCE
1 c water, 1 c sugar, 4 tbp butter, 1 tsp flour.
Melt sugar in water over slow fire; remove scum; add butter mixed well
with flour; boil 5 min; serve with boiled puddings.
GOLDEN SAUCE
2 eggs, yolks, 1 c sugar, 3 tbp boiling water, lemon juice,
nutmeg.
Beat eggs and sugar until creamy; set bowl into a kettle of boiling
water and beat steadily while pouring in boiling water; when thick and
foamy, remove from fire; add juice of 1 lemon, and grate nutmeg on top
of sauce; the juice of an orange and half the grated rind may be used
instead of lemon juice and nutmeg.
RAISIN SAUCE
4 tbp lemon juice, 1½ c brown sugar, 1 tbp corn starch, 3 c
water, ½ tsp cinnamon, 1 tbp cold water, 2 c raisins.
Cook together raisins, sugar, water, lemon juice and cinnamon for 20
min; then add corn starch, which has been mixed with the cold water and
stir until it thickens and is clear; serve hot.
MAYONNAISE DRESSING
Break an egg in a bowl; add about 1 tbp good salad or olive oil and
beat vigorously with an egg beater or a silver fork—until the oil and
egg are thoroughly mixed. This will take about as long as you count 50,
not as fast as you can count, but as fast as you can beat. Add another
tbp of oil and beat again—vigorously; 2 tbp and beat again; 2 or 3 more
and beat again. Your mayonnaise will begin to thicken a little; then
add about 4 tbp of oil at a time, beating well after each addition
until your mayonnaise is as thick and stiff as you want it. The more
oil you beat into it the thicker it will be. This will take about 2 c
of oil. After mayonnaise is made, mix well ½ tsp of salt, 1 tsp each
of sugar and mustard, a generous pinch each of paprika and red pepper;
add a tbp of lemon juice or vinegar and stir until the salt and sugar
are dissolved, then pour into the mayonnaise and beat well. If you do
not like a sweet salad dressing leave out the sugar. If you prefer a
very sweet dressing, add more sugar and leave out the mustard. After
you have tried it once, you will be amazed to find that anything so
good can cost so little and be so easy to make. Keep on ice. Then from
day to day as you want a different kind of salad dressing you can use a
portion of the plain mayonnaise and mix it with the desired ingredients
to make the fancier dressings.
CREAM MAYONNAISE
Follow directions for Mayonnaise Dressing; add ⅓ c of cream, beaten
until stiff just before serving.
COLORED MAYONNAISE
Green mayonnaise is made by addition of 3 tbp ravigote herbs to
mayonnaise, or chop parsley leaves and pound with a small quantity of
lemon juice; strain through a cheesecloth and add to mayonnaise.
Red mayonnaise is made by adding 1 tbp of lobster coral rubbed through
a fine sieve.
WHITE MAYONNAISE
½ c veal jelly, 1 c oil, 6 tbp tarragon vinegar, ½ tsp salt, ¼
tsp white pepper, ½ tsp powdered sugar, pinch of cayenne.
Set bowl into dish of cracked ice; pour jelly into bowl; whip to
stiff froth; add seasonings; then a drop at a time; add oil, beating
constantly and alternating with vinegar. It should be stiff enough to
keep its form when dropped from spoon.
SAUCE TARTARE
1 c mayonnaise, 6 finely chopped olives, capers and pickles mixed
to make quarter cup.
With a silver fork beat this mixture into the mayonnaise.
CHANTILLY MAYONNAISE
Equal parts of mayonnaise and whipped cream. Particularly good with
frozen or plain fruit salad.
CHEESE DRESSING
6 tbp oil, 1½ tbp vinegar, salt, ½ c cottage cheese, 2 tsp chili
sauce, paprika.
Combine the oil and vinegar and beat thoroughly; add cheese and
seasonings and mix well; pour over head lettuce.
ROQUEFORT CHEESE DRESSING
2 tbp Roquefort cheese (grated), 4 tbp oil, 2 tbp tarragon
vinegar, 1 tbp chili sauce, 2 tbp chopped watercress, 1 tsp
mustard dressing.
Rub cheese and oil to a paste together; add other ingredients and pour
on salad just at serving time.
PINEAPPLE DRESSING
Juice 1 small can pineapple, ½ c sugar, 2 tbp butter, 1 tbp
flour, ½ c heavy cream, 2 eggs.
Slightly warm pineapple juice; rub together flour and butter, to this
add egg yolks beaten with the sugar, then add stiffly beaten whites;
into this mixture pour pineapple juice and stir over hot water in db
until thick; remove from fire and chill, when quite cold fold in cream
beaten stiff.
COOKED SALAD DRESSING
1 tsp mustard, 1 tsp salt, 1 tsp sugar, 2 tbp flour, ⅛ tsp
paprika, 1 egg, ¾ c milk, ¼ c vinegar, 1 tbp butter.
Mix mustard, salt, sugar, flour and paprika together; add well-beaten
egg and mix until smooth; add milk and vinegar and cook over hot water
until thick, stirring constantly; remove from fire, add butter and
cool. Sour milk may be used in place of sweet milk.
HAWAIIAN DRESSING
To foundation recipe, when cool, add 3 tbp orange juice and 3 tbp
pineapple juice.
SAVORY DRESSING
To foundation recipe, when cool, add ¼ c India relish or picalilli.
WHIPPED CREAM DRESSING
Fold into the foundation recipe, when cool, ¾ c whipped cream.
PIMOLO DRESSING
To foundation recipe, when cool, add 1 finely chopped hard-cooked egg
and 1 tbp chopped sweet pickle.
SALAD DRESSING, NO OIL
2 eggs, ½ tsp mustard, 1 tsp salt, 2 tbp butter, 3 tbp vinegar, 1
tbp sugar.
Beat the eggs; add the mixed seasoning; beat a little more, then add
the melted butter and vinegar; set the bowl over boiling water and
stir constantly until thick and smooth; use cold; add a cup of cream,
whipped very stiff, before serving.
TEAROOM MAYONNAISE
To 1 c of salad oil add ¼ c of cream, whipped stiff, ½ tbp of lemon
juice and a little paprika; stir well. This is good on fruit salads.
THOUSAND ISLAND
1 c mayonnaise, ½ c chili sauce, ½ c stuffed olives, chopped, 1 hard
cooked egg minced; mix thoroughly and chill.
FRUIT SALAD DRESSING
To foundation mayonnaise recipe add ½ c whipped cream; fold in lightly.
ONION SALAD DRESSING
6 tbp oil, ¼ tbp dry mustard, ½ tsp onion pulp, ¼ tsp paprika, 2½
tbp vinegar, ¼ tsp salt.
Put all ingredients in ½ pt jar; put 2 rubbers on and clamp down top;
shake well until an emulsion is formed; keep in cool place; always
shake before using.
BACON DRESSING
For dandelion, cabbage and other green salads: Use fat left from
cooking bacon; warm fat, and if there is much sediment strain through
fine cheesecloth; use 2 parts of fat to 1 part of vinegar, thicken
slightly with flour and water well blended; cook for a few minutes to
remove raw taste of flour. This is usually served hot. It is good for
camp where much bacon is generally used.
SOUR CREAM DRESSING
1 c sour cream, 1 egg, 1 tsp vinegar, ½ tsp salt, 1 tsp sugar, ¼
tsp mustard, ⅛ tsp pepper.
Mix dry ingredients, combine with egg slightly beaten; add cream slowly
and cook in db until like custard; when cool add vinegar.
SWEET CREAM DRESSING
½ c heavy cream, 3 tbp vinegar, dash of cayenne pepper or ¼ tsp
paprika, ¼ tsp salt.
Beat cream with Dover beater until stiff; add seasonings; add vinegar
slowly, continuing to beat.
QUICK MAYONNAISE DRESSING
1 c oil, yolk 1 egg, 2 tbp vinegar or lemon juice, few grains
cayenne, ⅔ tsp powdered sugar if desired, ⅔ tsp mustard, ⅔ tsp
salt.
If onion flavor is desired, rub bowl with freshly cut onion or a clove
of garlic; put in seasonings; mix them with entire amount of acid, then
add yolk and beat well; add oil, at first by tbp, beating after each
addition; when all has been used, add any further necessary seasonings
and beat thoroughly; cover bowl with an earthen dish and keep in a cool
place until needed. By adding acid before oil the egg is partially
curdled or thickened, and oil may be added more rapidly than by the
other method.
CORN STARCH PASTE BINDING
Mayonnaise may be prevented from separating, and the quantity may be
increased without materially altering flavor by stirring into it after
it is mixed about ⅓ of its bulk of hot corn starch paste, made in the
following proportions:
2 tbp corn starch, ¾ c boiling water, ¼ c vinegar.
Mix 2 tbp corn starch smoothly with ¼ c vinegar in an enamel saucepan;
add ¾ c boiling water; simmer gently 5 min; cool very slightly and beat
desired quantity into mayonnaise, which will become thicker and lighter
in color; chill before using.
This starch paste binding is particularly desirable to use when
cottonseed, corn or peanut oil is being used in place of olive oil.
=Mayonnaise Piquante=, for meat, fish or shellfish salads: To 1 c
mayonnaise add 2 tbp each olives and pickles finely chopped.
FRENCH DRESSING
½ c oil, 2 tbp vinegar, 1 tsp paprika, 1 tsp powdered sugar, ½
tsp dry mustard, 2 tsp salt, dash cayenne.
Place all ingredients in a bottle or cruet; chill; shake vigorously
just before serving; a little onion juice; garlic or Worcestershire
sauce may be added if desired.
RUSSIAN DRESSING
1 c mayonnaise or boiled dressing, 2 tbp thick chili sauce, 2 tbp
tomato catsup, 2 tbp Worcestershire sauce.
Mix together thoroughly, adding mayonnaise last.
COOKED FRENCH MUSTARD
3 tbp each dry mustard and sugar; beat 1 egg light, mix smooth with 1 c
diluted vinegar; cook a few min; add 1 tbp butter as you remove from
stove. Delicious on meats.
ICINGS
Break the whites of eggs on a platter or large shallow dish. Allow 1
small c or ⅓ lb of powdered sugar to the white of egg. Beat the whites
thoroughly before adding, gradually, the sugar. The length of time
required for beating depends on the coldness and freshness of the eggs.
Some experienced cooks advise putting the sugar directly into the
whites and beating all together. It is claimed icing so made does not
crumble easily.
If a soft icing is desired add ¼ lb sugar, or 10 tsp sugar and 1 of
corn starch to the white of each egg. Cake can be iced while warm; in
the case of fruit cake, it is better to leave it until within a few
hours before wanted, as icing will turn yellow by standing. Allow the
whites of 2 eggs for a large cake. Remove the loose particles from
the cake with a cloth and dust with flour. Flavor icing just before
using; if lemon juice is preferred, extra sugar will be needed for the
additional liquid. To color icing, use either cochineal, a red jelly or
strawberry syrup for a pink, strong coffee for amber, and the strained
juice of an orange, in which has been soaked the rind for a delicate
yellow. There are fruit syrups and powders which give almost any color
desired. Powdered or confectioner’s sugar should always be used except
for boiled icing; for that the granulated is better. Remember to
beat the eggs entirely in one direction, that is from left to right,
or right to left; do not change the order while beating. It is as
important here as in cake making.
Put the cake on a smooth, flat surface, where it can be undisturbed,
with a layer of clean white paper under it. Drop a large spoon of icing
on the center of the cake, and spread smoothly with a knife dipped in
hot water to prevent sticking. Work as rapidly as possible to do it
well. When finished set the cake in a cool place to harden. When the
frosting is almost cold, take a knife and mark the cake in slices. Any
ornaments, such as gum drops, candies, orange flowers or ribbons should
be put on while the icing is moist. When dry, ornament with piping,
which is a stiff icing squeezed through a paper funnel, and may be
tinted with colored sugars.
BOILED ICING
4 eggs whites, 4 c sugar ½ pt boiling water, 1 tsp cream tartar,
1 tsp vanilla.
Boil the sugar and water till clear as syrup and pour over the whites
beaten stiff; stir until it is a stiff cream; add cream tartar and
vanilla. This is nice for filling.
EGGLESS ICING
½ c milk, 1 c sugar, 1 tsp butter, 1 tsp vanilla.
Boil all 10 minutes, or till a little thick and spread on cake.
ICING WITH RAISINS
1 c sugar, ⅔ c raisins, stoned and chopped fine, 4 tbp water, 1
egg white.
Boil the sugar and water till it will thread from the spoon; pour on to
the beaten egg and work with an egg beater till thick enough to spread
on the cake. Take out enough for the top layer, and with the rest mix
the raisins; spread between the layers.
FIG FILLING
Cut with fc 1 lb figs; add 1 c water and 4 tsp sugar; cook until they
become thick; add juice of 1 lemon; beat well and when cool, spread
between layers of cake.
MARSHMALLOW FILLING
Put ¾ c sugar and ¼ c milk in a saucepan; boil 6 min without stirring;
melt ¼ lb marshmallow in top part of a db; then add 2 tbp boiling water
to them and cook until smooth; then add sugar and milk mixture, beat
constantly; add 1 tsp vanilla and beat until cool enough to spread. Can
be used for both filling and frost. Shredded cocoanut can be sprinkled
over the top of frost if desired.
MOCHE FILLING
Cream 6 tbp butter and 1 c confectioner’s sugar thoroughly; add 4 tbp
cocoa; beat thoroughly; add 2 tbp strong coffee and 1 more c sugar;
then add vanilla. Can be used as filling and frosting.
CARAMEL FILLING
3½ c sugar, ¾ c cream, 1 tbp melted butter.
Boil all together in upper part db; stir only enough to prevent
sticking to bottom of pan; let boil until a little of it dropped into a
cup of cold water and rubbed between fingers is in a pasty condition;
take from fire and stir to consistency of very thick molasses; then
place between layers and over top of cake.
APPLE JELLY FILLING
1 large tart apple, 1 c sugar, 1 egg, 1 lemon, juice and rind.
Grate apple and rind of lemon; add other ingredients and boil jelly
about 5 min.
CINNAMON JELLY FILLING
2 eggs yolks, 2 tbp sugar, 1 tbp cinnamon.
Follow directions for Apple Jelly Filling.
COFFEE FILLING
1 tbp cream, 2 heaping tbp corn starch, 2 eggs, ½ c sugar, 1 c
strong black coffee.
Add cream and sugar to coffee and heat; when boiling hot add corn
starch dissolved in a little cold coffee; let boil 3 min; pour slowly
over well-beaten eggs and stir rapidly; if not thick enough, set over
boiling water and stir till eggs set a little, but not long enough to
curdle; spread between layers and ice with Coffee Icing.
CHOCOLATE CARAMEL FILLING
1 pt brown sugar, ½ c milk or water, ½ cake chocolate, butter
size of egg.
Boil 20 min, or until thick enough; spread between cakes while warm.
PEACH FILLING
Cut peaches in thin slices; prepare cream by whipping, sweetening and
adding flavor of vanilla if desired; put layers of peaches between
sheets of cake; pour cream over each layer and over top; this may also
be made with ripe strawberries.
WHIPPED CREAM FILLING
Use any recipe for nice layer cake and put parts together with whipped
cream.
ORNAMENTAL FROSTING
1½ c granulated sugar, ½ c water, 2 egg whites, 1 tsp flavoring
extract, 1 tsp bp.
Boil sugar and water without stirring until syrup spins a thread; add
very slowly to beaten egg whites; add flavoring and baking powder and
beat until smooth and stiff enough to spread; put over boiling water,
stirring continually until icing grates slightly on bottom of bowl;
spread on cake, saving a small portion of icing to ornament the edge of
cake. This can be forced through a pastry tube or through a cornucopia
made from ordinary white letter paper.
COLORED ICING
1½ c confectioner’s sugar, 2 tbp hot milk, ½ tsp butter, ½ tsp
vanilla extract.
Add butter to hot milk; add sugar slowly to make right consistency to
spread; add vanilla; spread on cake.
For pink icing add 1 tbp strawberry or other fruit juice. For yellow
icing add 1 tsp egg yolk and flavor with orange rind and 1 tsp lemon
juice.
BOILED ICING
1 c granulated sugar, ½ c water, white of 1 egg, ½ tsp flavoring
extract, 1 tsp bp.
Boil sugar and water without stirring until syrup spins a thread;
pour very slowly over stiffly beaten egg white and beat until smooth;
add flavoring and baking powder; allow to stand few minutes before
spreading.
UNCOOKED FROSTING
1 unbeaten egg white, 1½ c confectioner’s sugar, 1 tsp. vanilla
extract.
Put egg white into shallow dish; add sugar gradually, beating with wire
whip until of right consistency to spread; add vanilla and spread on
cake.
CARAMEL FUDGE ICING
2½ c granulated sugar, ½ c hot water, ¼ tsp salt, ¾ c evaporated
milk diluted with ½ c water, 1 tbp butter, ½ tsp vanilla.
Caramelize ½ of the sugar by sifting it slowly into a hot frying pan;
shake pan constantly to prevent burning. The sugar should melt about as
fast as it is put in. When it is melted and a light amber color, add
the ½ c hot water and boil until caramel dissolves and a thin syrup is
formed; add the syrup to the diluted milk with the rest of the sugar
and the salt; boil to the soft ball stage or 11° C. (235° F.); cool
until lukewarm; add vanilla and beat vigorously until creamy and stiff
enough to spread.
MERINGUES
Whites 3 eggs, 1¼ c granulated sugar, 3 tsp bp, ¼ tsp vanilla
extract.
Beat whites of eggs until stiff and dry; add gradually ⅔ c of sugar,
and continue beating until mixture holds shape; fold in remaining sugar
sifted with baking powder; add vanilla; drop by spoonfuls on unglazed
paper and bake in moderate oven 30 min; increase heat and bake 30
min longer; remove any soft part from center of meringues and return
to oven to dry out, after turning off heat; use 2 meringues for each
serving and put together with ice cream or with sweetened whipped cream
and crushed raspberries or strawberries.
JELLY MERINGUE
White 1 egg, ½ c currant or other jelly.
Put egg white and jelly together into bowl and beat with egg beater or
wire whip until stiff; spread between layers or on top of cake.
MAPLE ICING
1 c maple syrup, whites 2 eggs.
Boil syrup without stirring until it spins a thread; add slowly to
stiffly beaten egg whites; beat with wire whip, preferably on platter,
until stiff enough to spread.
CHOCOLATE FILLING
Whites 2 eggs, 2 c confectioner’s sugar, 1½ tbp milk, 1 tsp
vanilla extract, 4 oz unsweetened chocolate, 1 tsp butter.
Beat whites until stiff; add sugar slowly, beating well; add milk,
vanilla and chocolate, which has been melted with butter; mix until
smooth; spread on cake.
OLD-FASHION FILLING
3 oz unsweetened chocolate, 3 tbp cream, 1 egg, ¾ c powdered or
confectioner’s sugar, 1 tbp corn starch, ⅛ salt, 1 tsp vanilla
extract.
Melt chocolate in top of db; add cream and egg; mix in sugar gradually;
add corn starch which has been mixed with a little cold water and cook,
stirring constantly until smooth and thick; add salt and vanilla;
spread between layers of cake.
FRUIT FILLING
2 c granulated sugar, ⅔ c boiling water, whites 2 eggs, ¼ c
chopped nuts, 1 c mixed figs, raisins, citron, cherries and
pineapple, cut fine.
Boil sugar and water without stirring until syrup spins a thread; beat
whites until dry; add syrup gradually, beating constantly; when cool
add nuts and fruit; spread between layers of cake.
MARSHMALLOW FROSTING
Heat ¼ c milk and ¾ c sugar slowly to boiling point; boil 6 min; cut
¼ lb marshmallows in pieces; melt in db; add 2 tbp hot water and cook
until smooth; add hot syrup gradually, stirring constantly; beat until
cool enough to spread, then add ½ tsp vanilla. This may also be used as
a filling for Layer Cake.
ORANGE FILLING
½ c sugar, 2 tbp flour, 1 egg, slightly beaten, grated rind ½
orange, ¼ c orange juice, 1 tsp lemon juice.
Mix sugar and flour; add other ingredients in order given; cook 10 min
in db, stirring constantly until thickened; cool before spreading.
ORANGE FROSTING
1 tbp orange juice, 1 tsp lemon juice, yolk 1 egg, confectioner’s
sugar, grated rind 1 orange.
Add rind to fruit juices; let stand 15 min and add gradually to yolk of
egg slightly beaten; stir in sugar until of right consistency to spread.
BUTTER SCOTCH ICING
2 c light syrup, ½ c butter, ½ c milk.
Boil syrup, butter and milk together until it forms a soft ball when
tested in cold water; cool slightly without stirring and pour while
warm on cake.
Chopped nuts may be added while icing is still soft.
SEA FOAM ICING
1 c brown sugar, ⅓ c water, white 1 egg, 1 tsp bp.
Boil sugar and water without stirring until syrup spins a thread; add
hot syrup slowly to beaten egg white, beating continually, preferably
on platter, with wire whip; add baking powder; when icing foams, put
between layers and on top of cake.
COCOA ICING
1 c confectioner’s sugar, 4 tbp cocoa, 1 egg white, 1 tsp vanilla
extract, 1 tbp cream, 1 tsp melted butter.
Add sugar and cocoa slowly to beaten egg white; then add vanilla,
melted butter and cream to make soft enough to spread on cake.
VEAL
Veal is the meat of a calf killed when 6 or 8 weeks old. The meat from
a younger calf is unwholesome. This meat is not as easily digested as
beef and is less nutritious.
Good veal should be light pink in color and the fat white, and is in
season in the spring. It requires longer cooking than beef or lamb.
The entire forequarter of veal may be secured at a very low price,
because of the breast, which, though it is a most delicious cut when
properly stuffed and braised, is little known and generally despised.
This forequarter contains the ribs, which correspond to the favorite
rib roast of beef. From these are cut the best chops, which become less
choice in quality the nearer we come to the neck. The rack of veal, as
the chops are known to the marketmen, cut entire, makes an excellent
roasting piece, equaled only by the loin and the fillet. The neck of
the veal, after the scrag end is passed, which is only fit for broth
and stews, may be cut into excellent little breakfast cutlets. The
fleshy portions of the foreleg, or shin of veal, make good pot-pies or
stews, and the leg itself may be used for soup or stock.
RAGOUT OF VEAL
Reheat 2 c cold roast veal, cut in cubes, in ½ c Brown Sauce seasoned
with 1 tsp Worcestershire sauce, few drops of onion juice and a few
grains of cayenne.
VEAL CUTLETS
2 lb veal cutlet, 1 tsp salt, ⅛ tsp pepper, ¾ c dried bread
crumbs, 1 egg, 2 tbp water, 2 tbp lard, 1 c hot water.
Cut veal into 6 pieces; wipe with a clean, damp cloth and sprinkle with
salt and pepper; roll in bread crumbs; dip in well-beaten egg, diluted
with water and roll again in crumbs. Melt lard in an iron frying pan;
put in the cutlets and brown on both sides; add the hot water and
simmer until tender, about 45 to 50 min; remove them and thicken the
stock with a little flour mixed to a smooth paste with cold water; pour
the sauce over the cutlets.
VEAL LOAF
2½ lb veal, ¼ lb salt pork, 1 tsp chopped onion, 1 c bread
crumbs, ½ c stock or milk, 1 egg, ½ tsp sage, 2 tsp salt.
To the chopped meat add the other ingredients; mix well; pack in
greased Pyrex loaf pan; bake for 2 hr in a moderate oven; baste with a
mixture of ½ c of water or stock in which 2 tbp of fat have been melted.
BREADED VEAL
Cut into pieces of a suitable size for serving; roll in egg and crumbs
and brown quickly in a small amount of fat; add 2 c of hot water or
stock; cover and simmer until the veal is tender (about 45 min).
VEAL LOAF (2)
3 lb raw, lean veal, chopped, ¾ c cracker crumbs, 1 egg, 1 tbp
chopped parsley, 2 tbp melted lard, 1½ tsp salt, ⅛ tsp pepper, 1
tbp chopped onion, ⅛ tsp nutmeg, ½ c milk.
Mix veal, cracker crumbs, beaten egg, parsley, lard, salt, pepper,
onion and nutmeg together; moisten with milk; pack in a greased small
loaf pan; spread top with butter; bake in a moderate oven 1 hr; baste
occasionally with melted fat and a little hot water; serve hot with
tomato sauce or cold with catsup or pickles.
VEAL PIE
2½ lb knuckle of veal, 1 tsp salt, ⅛ tsp pepper, 2 tbp fat, 2
slices onion, 2 c celery, cut in pieces, 2 c water, ½ c sliced
carrots, 2 tbp chopped parsley, 2 tbp flour, ¼ c water, plain
pastry.
Cut meat from the knuckle in small pieces; sprinkle with salt and
pepper; melt fat; add onion and cook slowly 5 min; remove onion from
pan and put in the veal; cook until meat is brown, stirring frequently;
add celery and water, cover and simmer until meat is tender; add a
little water to the meat as liquid boils away; add raw carrots and
parsley and more salt and pepper if necessary; cook 20 min longer;
thicken with the flour and water mixed to a smooth paste; put in baking
dish and cover with plain pastry; bake in a quick oven 15 to 20 min or
until brown.
METHODS OF COOKING MEATS
ROASTING
Meat should be placed 1″ from the bottom of the baking pan, using a
rack made for the purpose; rub the joint well with salt and pepper, and
dredge with as little flour as will insure a dry surface. Lean meat is
improved by having thin slices of fat meat, either bacon or pork, or
its own fat, laid over the surface at first until there is sufficient
dripping to baste with. The oven and pan should be hot at first; then
gradually reduce the heat; baste frequently with equal quantities of
fat drippings and water.
When done remove roast to a hot platter, drain off the fat; add enough
water to dissolve the glaze left in the pan and use this for gravy.
BRAISING
Braising is a method used for meats that are lacking in flavor or are
tough. Use a deep pan with a close-fitting cover. The covered pans
sold as roasters are really braising pans, the two parts of which fit
together so tightly as to confine the steam, thus cooking the meat in
its own vapor. The most stubborn pieces will yield to the persuasion of
a braising pan and become tender, especially if a few drops of lemon
juice or other acid be added to the gravy in the pan. Braising affords
an opportunity to render coarse pieces savory by laying them upon a bed
of vegetables or sweet herbs.
BROILING
Broiling is cooking by direct exposure to a heat over a gas flame or
hot coals. The surfaces are seared by exposing the meat to great heat
at first, thus preventing the juices from escaping.
PAN BROILING
Heat a cast-iron or steel frying pan to a blue heat. Rub it with a bit
of fat meat till well oiled. Season the meat and lay in the pan just
long enough to sear thoroughly, then turn and sear the other side and
continue turning often enough to keep the juices from escaping. Reduce
heat and cook more slowly until meat is done.
SAUTEING
To saute is to cook in a hot, shallow pan with a little fat, browning
first one side and then the other.
FRYING
To fry is to cook in hot fat, deep enough to cover the material to be
cooked. All mixtures not containing egg should be dipped in egg and
crumbs to prevent food from absorbing fat. The albumen is hardened by
the heat and forms a coating. Cook only a few pieces of the article at
a time, reheating after each frying. Drain on brown paper.
The fats used are lard, cottolene and olive oil.
To clear fat after using, cut a raw potato into ¼″ slices and add to
the cooled fat. Heat gradually, and when potatoes are browned, strain
fat through cheesecloth placed over a strainer. If carefully strained
each time the fat can be used repeatedly.
BOILING
In boiling, as in roasting, the general principle is to subject the
meat to a high degree of heat at first until a layer of albumen hardens
over the entire surface. The temperature should then be dropped much
below boiling point and kept there until the gelatine and connective
tissues are softened to almost the point of dissolving. Let the meat
partly cool in the liquid. If the slices are served on very hot plates
they will be juicy, tender and well flavored.
LARDING
Use a piece of salt pork fat. Shave off the rind as closely as
possible; cut the fat in ¼″ strips, and cut these into strips the same
width. With a larding needle draw these strips into the meat, leaving
the stitches evenly distributed and in alternate rows until the whole
upper surface is covered.
BEEF
Good beef should be fine grained in texture, bright red in color and
well coated and marked with fat. Roasting methods suit the tender cuts.
A standing roast is one with the ribs left in. A rolled roast is one
with the ribs removed and the meat rolled and tied. In roasting meats
remember two things. First, try to keep all the juices in the meat;
secondly, you want the tissues to grow tender.
Remove meat immediately from the paper when it comes from the market
and place it in the ice box or a cool place on a china or enamel plate.
Meat should not be washed, but wiped with a clean, damp cloth before
cooking. The tough cuts of meat should be cooked very slowly and for
a long time. The tender cuts rare, medium, or well done in a hot oven
for a short time only. Do not pierce the meat with a fork when it is
cooking, as this allows the juice to run out of it. Baste meat often
while roasting so as not to have it too dry.
ROAST BEEF
4 lb prime rib beef, boned and rolled (sirloin, porterhouse,
delmonico or tenderloin cuts), ¼ c fat, 1 tsp salt, ¼ c flour.
Clean beef well by wiping it with a damp cloth; spread with fat; dredge
with flour mixed with salt; place on rack of a roaster; place roaster
or pan, uncovered, in very hot oven for 20 min to sear meat; salt meat
and reduce temp a little; bake 12 min to each pound for rare roast; 15
min to each pound for medium roast, or 18 min to each pound for a well
done roast.
ROASTING CHEAP CUTS
4 lb beef (shoulder clod, chuck ribs, boned and rolled, inner
rump, top sirloin or round), ¼ c fat, 1 tsp salt, ¼ c flour, 2 c
water.
Only tender cuts of beef should be roasted in an uncovered pan.
Shoulder clod of beef, chuck ribs, inner rump or top sirloin are best
when roasted in the presence of steam in a covered pan. Place the
larded, dredged meat on rack of roaster; sear uncovered in a very hot
oven for 20 min; add enough water to cover bottom of roaster, but not
enough to reach to level of meat or rack; cover roaster with lid-valve
open and bake in moderate oven 35 min per pound. If roast is large
roast in a slow oven. Tough meats have to be cooked well done in the
presence of steam in order to be tender. Moist heat changes the tough
connective tissue to a gelatinous substance which is tender.
POT ROAST
Brown the roast in a little fat to sear and to develop flavor; place in
a pot or casserole with a closely fitting cover; add 1 c water and cook
until tender (2 to 3 hr), adding more water if necessary. The roast may
be cooked either on top of the stove or in the oven. Vegetables, such
as carrots, turnips or onions, may be added at the beginning of the
cooking; tomato juice may be used for the liquid added, and potatoes
may be added about 30 min before the roast is done.
SMOTHERED BEEF
3 lb beef suitable for pot roast, 2 tbp flour mixed with 1 tsp
salt and a few grains of pepper, 3 large onions sliced, 3 tbp oil
or drippings, 1 tbp mustard, 1 tsp celery seed, 1 c strained
tomatoes, 2 tsp salt, 1 tbp Worcestershire sauce.
Dredge the meat with the flour and brown it in a heavy iron pan; fry
the onions in the oil and add the other ingredients; pour this sauce
over the meat and simmer 3 hr or more. Cold roast meat, fowl or chicken
giblets may be very attractively prepared in a similar manner.
COTTAGE PIE
Grease bottom of small baking dish and cover with hot mashed potato;
add a thick slice of roast beef, cut in small pieces, seasoned with
salt, pepper, a little onion juice, and moistened with some of the
gravy; cover with a thin layer of mashed potato; bake in hot oven long
enough to heat through. This is a good way to use left-over roast beef
or hamburg. Grated onion can be used instead of onion juice.
MOCK DUCK
On a round steak, place a stuffing made as below; roll steak up around
the stuffing, fasten with wooden toothpicks or tying with a string;
brown the outside quickly to develop flavor; add a cup of hot water,
meat stock or tomato juice and cover; cook slowly until tender.
MOCK DUCK STUFFING
2 c cornbread crumbs, 1 c bread crumbs, 1 onion, minced, 1 tbp
chopped parsley, ¼ c fat, ¾ c milk or water, or stock to soften.
SWISS STEAK
2 lb beef round, ½ c flour, ½ tsp salt, ⅓ tsp pepper, 1 small
onion, chopped, 2 tbp shortening, ¼ c chopped green pepper, 1 c
stewed or canned tomatoes, 1 c boiling water.
Wipe meat with a clean damp cloth; cut in 2″ square pieces; mix flour,
salt and pepper together; pound flour into the meat with a wooden
potato masher; brown onion and meat in the shortening; add green
pepper, tomatoes and water; cover and cook slowly 2 hr, or until meat
is tender. The stock may be thickened more with a little flour mixed to
a smooth paste with cold water.
BEEFSTEAK PIES
2 lb chuck steak, 1 tsp salt, ⅛ tsp pepper, 2 tbp flour, 3
tbp cold water, 1 c cooked carrots, cut in cubes, 2 c cooked
potatoes, cut in cubes, 1 c cooked celery, cut in pieces, 6
cooked medium-sized onions, 2 tbp shortening.
Wipe meat with a clean damp cloth; cut in 1″ cubes and sprinkle with
salt and pepper; cover meat with boiling water and simmer for 1 hr or
until meat is tender; put the meat in a baking dish; thicken the stock
with the flour mixed to a paste with the water; add carrots, potatoes,
celery and onions; pour the gravy over it and dot with shortening; add
more seasoning if necessary; cover top with plain pastry; bake in a
quick oven 10 min; reduce heat to a moderate oven; bake 20 to 25 min.
HAMBURG BALLS
1 lb round steak, ground, 2 eggs, ⅔ c soft bread crumbs, 1 tsp
salt, ⅛ tsp pepper, ⅓ c milk, 2 tbp chopped onion, 1 tbp butter,
1½ tsp flour, 1½ c boiling water.
Mix meat, beaten eggs, bread crumbs, salt, pepper and milk together;
fry onion in grease until a delicate brown and add to the meat mixture;
form in small flat circular cakes and sprinkle with flour; fry on
both sides in a small amount of grease until brown; remove the cakes
to a hot platter; add flour to the grease in the pan and cook until a
delicate brown, stirring constantly; add water and bring to the boiling
point, mixing well; pour around the meat balls.
PLANKED SIRLOIN STEAK
Wipe a sirloin steak, cut 2″ thick; remove flank end and pan broil 10
min, seasoning with salt after first 5 min of cooking; place a border
of mashed potatoes around edge of slightly buttered plank and make 8
nests of mashed potatoes; place steak on plank and put in oven to brown
potatoes and finish cooking steak. Fill potato nests with canned peas,
reheated and seasoned, and arrange equal distances piles of buttered
carrot cubes and stuffed tomatoes; spread steak with butter; fit plank
into nickel frame and serve.
GOULASH FOR FOUR
Slice and chop small 1 large or 2 medium-sized onions; heat 2 heaping
tbp fine lard, in which brown the onions to a deep golden color; then
add a level tsp of Hungarian paprika, a tsp of salt and 2 lb of lean
sirloin or good round steak that has previously been cut in about inch
cubes; let meat simmer, under cover, for a few minutes, being careful
to stir often to avoid burning; then add sufficient water to cover it
well, and let boil. In the meantime peel and cut in good-sized cubes
6 or 7 large potatoes, to be added when meat is fairly done; fill
again up with water to cover about ½″ to 1″ and let boil; season again
according to taste. Potatoes and meat should be done about the same
time, and the gravy have assumed the consistency of cream.
HOMINY MEAT CAKES
2 c cooked hominy grits, ½ c cooked meat, 1 tbp minced onion,
salt, pepper, milk or stock to moisten if necessary.
Form into cakes, brown in fat or brush with melted fat and brown in the
oven.
CREAMED DRIED BEEF
¼ lb dried beef, 1 c medium white sauce.
Remove skin and separate meat into small pieces; cover with lukewarm
water; let stand 10 min and drain; add white sauce and cook in db 10
min.
MEAT MOUSSE
1 c cooked meat, minced, 1 tbp gelatin, 1¼ c clear stock, 2
mushrooms, minced and sauteed, ¼ tsp pepper, ½ c evaporated milk,
½ c cream, 1 tsp salt.
Chicken, ham or sweetbreads may be used; chop meat very fine; soak the
gelatin in the stock; heat stock until gelatin dissolves; then add
meat, mushrooms and seasonings; cool, stirring occasionally. When it
begins to stiffen fold in the evaporated milk and cream, which has been
chilled and beaten stiff; pour mixture into molds and chill at least 2
hr.
CORNED BEEF HASH
Remove skin and gristle from cooked corn beef, then chop the meat. When
meat is very fat, discard most of the fat. To 2 cups chopped meat add
an equal quantity of cold boiled chopped potatoes; season with salt and
pepper; moisten with milk or cream; put into a hot buttered frying pan,
stir until well mixed, spread evenly, then place on a part of the range
where it may slowly brown underneath, the time required being 40 to 45
min; turn and fold on a hot platter; garnish with spring of parsley in
the middle.
CREAM DRIED BEEF (2)
¼ lb smoked dried beef, thinly sliced, 1 c scalded cream, 1½ tbp
flour.
Remove skin and separate meat in pieces, cover with hot water, let
stand 10 min and drain; dilute flour with enough cold water to pour
easily, making smooth paste; add to cream, and cook in db 10 min; add
beef, and repeat.
BEEFSTEAK A LA HENRIETTA
½ c butter, yolks 3 eggs, 1 tbp cold water, ½ tbp lemon juice,
¼ tsp salt, 2 tbp tomato puree, 1 tbp Worcestershire sauce, ½
finely chopped parsley, few grains cayenne.
Wash butter and divide in 3 pieces; put 1 piece in saucepan with yolks
of eggs slightly beaten and mixed with water and lemon juice; then add
tomato, parsley and seasonings; pour ½ sauce on a serving dish, lay
a broiled porterhouse steak on sauce, and cover steak with remaining
sauce; garnish with parsley.
MEXICAN BEEF SAUCE
Reheat cold roast beef cut in thin slices; cook 1 onion, finely
chopped, in 2 tbp butter 5 min; add 1 red pepper, 1 green pepper, and 1
clove of garlic, each finely chopped, and 2 tomatoes peeled and cut in
pieces; cook 15 min; add 1 tsp Worcestershire sauce, ¼ tsp celery salt,
and salt to taste.
CORNED BEEF
Corned beef gives variety to the diet. The best pieces are the rattle
rand and fancy brisket. The fancy brisket commands a higher price and
may be easily told from the rattle rand by the selvage on lower side
and the absence of bones. The upper end of brisket (butt end) is thick
and composed mostly of lean meat, the middle cut has more fat, but is
not well mixed, while the lower (navel end) has a large quantity of fat.
=To Boil=: Wipe the meat, tie securely in shape, if this has not been
already done at market; put in kettle, cover with cold water, and
bring slowly to boiling point; boil 5 min, remove scum and cook at a
lower temperature until tender; cool slightly in water in which it was
cooked, remove to a dish, cover, and place on cover a weight, that meat
may be well pressed. The lean meat and fat may be separated and put in
alternate layers in a bread pan, then covered and pressed.
BOILED TONGUE
A boiled corned tongue is cooked the same as Boiled Corned Beef. If
salty, it should be soaked in cold water several hours, or over night,
before cooking; take from water when slightly cooled and remove skin.
ROAST BEEF GRAVY
Leave 4 tbp of fat in pan; place on front of range; add 5 tbp flour;
stir until well browned; the flour, dredged and browned in pan, should
give additional color to gravy; add gradually 1½ c boiling water; cook
5 min, season with salt and pepper and strain.
TO CARVE A ROAST
Have roast placed on platter, skin side up; with a pointed, thin-bladed
sharp knife cut a sirloin or rib roast in thin slices at right angles
to the ribs, and cut slices from ribs. If there is tenderloin, remove
it from under the bone, and cut in thin slices across grain of meat;
carve back of rump in thin slices with the grain of meat; by so doing,
some of the least tender muscle will be served with that which is
tender; by cutting across grain of meat, the tenderest portion is
sliced by itself, as is the less tender portion.
STEWS
Stews made of meat and vegetables offer a great variety of dishes, good
in themselves and good also because they encourage the eating of bread.
The meat used should, of course, be in good condition, but need not be
from a tender cut. The lower-priced cuts may be used with good results,
provided they are made tender by long, slow cooking. Any vegetable
may be added, including the tougher parts of lettuce and the leaves of
celery. Rice, barley, macaroni, or even crusts of stale bread may be
used in the stew to give variety. A stew containing a little meat, with
one or more vegetables and a cereal, comes near to supplying all the
needed foods other than milk.
MEAT STEW
2 lb of one of the cheaper cuts of beef, ⅔ c each of turnips
and carrots, cut into ½″ cubes, 4 c of potatoes, cut into small
pieces, ½ onion, chopped, ¼ c of flour, salt.
Cut the meat into small pieces, cover with boiling water, boil for
5 min, and then cook at a lower temp until the meat is tender. This
will require about 3 hr on the stove or 5 hr in the fireless cooker;
add the carrots, turnips and onions and salt during the last hour of
cooking, and the potatoes 20 min before serving; thicken with the flour
diluted with cold water. If the dish is made in the fireless cooker,
the mixture must be reheated when the vegetables are put in. If foods
depended on for vitamins are scarce, cook the vegetables separately
from the meat so as to avoid the danger from overcooking them.
There is much to be said in favor of keeping a soup pot on the stove
all the time, provided great care is taken not to allow the contents
to grow stale. Into this pot can go clean portions of uncooked food
and also clean foods left from the table, such as meat, milk, mashed
potatoes, or other vegetables, crusts, cold cereal mashes, and even
fruits. Soups made from such materials may not have great nutritive
value, but, like those made out of materials bought for the purpose,
they encourage the use of a large amount of bread, particularly if
carefully seasoned.
BROWN STEW
For this dish the cheaper and less tender cuts of beef, such as the
rump and round can be used; remove the meat from the bone and cut it
into small pieces; dredge with flour and cook in a small amount of fat
until it is well browned; add hot water, about 1 qt to every pound of
meat; season with salt, pepper and onion, and cook.
CARROT STEW
In these times of “high prices” perhaps the following will be found
helpful in the list of cheap though nourishing dishes: Into 1 qt
boiling water put 2 c grated carrot; add salt to taste and allow to
cook for 15 or 20 min; add 1 qt milk, which has been warming, to which
has been added a piece of butter and broken or rolled crackers; allow
mixture to become very hot, when it is ready for serving. The flavor
will be found delicious, reminding one of salmon. Of course, the more
generous piece of butter the richer the stew.
CHOWDERS
Fresh fish or clam chowder and oyster stew are good dishes for school
lunches in localities where fresh sea food is abundant. Dried and salt
fish or vegetables alone may also be used as the flavoring in chowders
that children will find attractive and wholesome. The ingredients are
milk, whole or skim; a fatty substance, which is usually salt pork,
though butter may be used; potatoes or crackers, often both, and in
addition to these one of the following: Fish, either fresh or salt;
green corn, fresh or canned; parsnips, vegetable oysters, kohl-rabi or
celery. A chowder consisting mainly of milk, potatoes and crackers, and
flavored with a little salt codfish is perhaps the most economical of
these dishes.
SALT CODFISH CHOWDER
½ lb salt codfish, 1½ oz or 1½″ cube fat salt pork, 1 tbp chopped
onion, 3 c cooked potatoes, or diced carrots and potatoes, 1 qt
milk, 8 soda crackers (about 2 oz).
Break the codfish into small pieces, soak it in lukewarm water until it
is soft and the salt has been removed; cut the pork into small pieces
and cook it until a delicate brown, adding the onions during the last
part of the cooking; to the pork and onions add the potatoes; cover
with water and boil them until tender; add the milk and the fish and
reheat; add the crackers shortly before the chowder is served.
POTATO CHOWDER
¼ lb salt pork, diced, 1 tbp chopped onion, 6 medium-sized
potatoes, sliced, 1 tbp butter or other fat, 1 tbp flour, 1 pt
milk, 1 pt water, 1 tsp salt.
Fry the pork and onion together until both are a delicate brown; put a
layer of sliced potatoes into a kettle then a layer of onion and pork,
and sprinkle with salt; repeat this until those materials are all used;
pour over them the grease from the pan in which the pork and onion were
fried, and add the water; cover and simmer for 20 min, or until the
potatoes are tender; thicken the milk with the flour mixed with the fat
and pour it over the potatoes; stir carefully, so as not to break the
potatoes; serve very hot.
LOBSTER CHOWDER
2 c lobster meat, ¼ c onion, ¼ c salt pork fat, 2 tbp butter, 4 c
milk, salt, cayenne, blade of mace, 1 c hot cream, 2 tbp flour.
Cook onion in salt pork fat; melt butter; add flour, milk and
seasonings and cook in db with lobster cut in cubes 20 min; add
strained salt pork fat, hot cream and serve.
CLAM CHOWDER
1½ doz clams chopped fine, 1 c water, 3 large potatoes, cut into
dice, 2 slices pork or bacon, cut into dice, 1 slice onion, 1
qt milk, 2 level tbp butter, 2 level tbp flour, 1 tsp chopped
parsley, 1 level tsp salt, pepper to season, 8 crackers.
Fry out the pork or bacon and fry the onion in the fat; add the clam
liquor, water and potatoes; cook until tender; season, and add the
clams and milk; cook 10 min longer, then thicken with the butter and
flour creamed together; pour the chowder over the crackers and sprinkle
with chopped parsley.
CORN CHOWDER
1 c fresh corn, 1½″ cube salt pork, diced, 1 onion, sliced, 1 qt
potatoes, sliced, 1 c milk or cream, salt and pepper, 8 crackers.
Fry the salt pork; add the onion, and cook until the onion is tender;
boil the potatoes 5 min in 1 qt of boiling water; add the fat, and cook
until the potatoes are soft; add the corn and milk and bring to the
scalding point; add the butter and seasoning; pour over the crackers
and serve hot.
MILK STEW
1 qt milk, 1 c raw potatoes, cut into small pieces, 2 tbp butter
or bacon fat, 1 c salt codfish, cut into small pieces or just
enough to flavor the stew.
Soak the fish in lukewarm water until it is soft and the salt removed;
cook the potatoes in water until tender; drain them; add the milk and
codfish, and bring to the boiling point; add the butter and salt to
taste.
In place of the codfish, any other salt or fresh fish, oysters, or a
little chipped beef may be used. Or the fish may be omitted and the
soup made savory and palatable by adding a few drops of onion juice, or
a vegetable cut into small pieces and cooked thoroughly.
VEGETABLE CHOWDER
4 potatoes, 3 carrots, 3 onions, 1 pt tomatoes, 2 tsp salt, 2 tbp
fat or a small piece salt pork, 3 tbp flour, 2 c skim milk.
Cut the potatoes and carrots into small pieces; add water to cover, and
cook 20 min; brown the chopped onion in the fat; add the flour and the
tomatoes, and when thickened, add to the vegetables; heat the milk and
combine with the vegetables just before serving.
LAMB STEW
2 lb breast of lamb, 2 c boiling water, 2 c potato cubes, 2 tbp
butter or pork fat, ½ c sliced onion, 2 tbp rice, 1 c strained
tomato, salt and pepper.
Brown the onions in hot fat; cut meat in 2″ pieces; add to onions;
cover with hot water and simmer 2 hr; parboil potatoes; add rice when
meat has cooked 1 hr; add parboiled potatoes ½ hr before serving; add
tomato 10 min before serving; season with salt and pepper. The tomato
may be omitted and 1 c of water substituted.
SHEPHERD’S PIE
1 lb chopped cooked meat, 2 lb mashed potatoes, 1 sliced onion,
salt and pepper, few grains paprika, 1 tbp butter, ½ c water, ½
tsp meat extract.
Fry the onion in the butter; put into a pudding dish a layer of the
potato, a little seasoning, a layer of the meat, then onion, pour over
the water, in which the meat extract has been dissolved, and continue
the layers until the dish is full; covering over the whole with a layer
of potatoes; make the potatoes rough on the top with a fork; put on a
few pieces of butter and bake until browned; serve hot.
TOMATO FISH CHOWDER
4 lb cod or haddock, or 1 lb dry salt fish, 4 c potatoes, cut in
cubes, 1½″ cube fat salt pork, 1 sliced onion, 2½ c stewed and
strained tomatoes, 3 tbp butter, ⅔ c cracker crumbs, salt and
pepper.
Buy a whole fish, but have it skinned; cut off head and tail and remove
backbone; cut fish in small pieces and set aside; put head, tail and
backbone into 2 c cold water, bring to a boil and cook 20 min; cut pork
into small pieces; try out; add onion and cook 5 min; parboil potatoes
5 min, then drain and add to fat with 2 c boiling water, also the
liquor drained from the bones and the pieces of fish; cover and simmer
10 min; add tomatoes, salt, pepper and butter; just before serving, add
cracker crumbs. If dry salt fish is used, freshen it by soaking several
hours in 3 or 4 changes of warm water.
MUTTON AND LAMB
Mutton is the meat of sheep and is almost as nutritious as beef.
Lamb is the meat from a lamb. It is less nutritious than mutton. Spring
lamb is the meat from a lamb at 6 or 8 weeks.
ROAST LAMB
A leg of lamb is usually sent from market surrounded by a thin
membrane known as the caul. If this peels off easily and the fat is
hard, white and flaky, the meat is in good condition. Remove the caul,
wipe meat with wet cloth, sprinkle with salt and pepper, place in hot
roasting pan, dredge the meat and pan with flour, place in a hot oven.
Baste with water and drippings as soon as flour in pan browns, and
every 15 min afterward until meat is done. The heat in oven should be
reduced after the first 30 min of roasting. It will take about 2 hr for
roasting.
Good quality mutton should be fine grained and of bright pink color;
the fat white, hard and flaky. Lamb chops may be easily distinguished
from mutton chops by the red color of bone. As a lamb grows older
blood recedes from bones; therefore in mutton the bone is white. Good
mutton contains a larger proportion of fat than good beef. Poor mutton
is often told by the relatively small proportion of fat and lean as
compared to bone.
Lamb is usually preferred well done. Mutton is often cooked rare.
=To Carve a Leg of Lamb.= Cut in thin slices across grain of meat to
the bone, beginning at top of the leg.
HOT POT OF MUTTON
1 lb mutton, ½ c pearl barley, celery tops or parsley, 4
potatoes, 3 onions, 1 tbp salt.
Cut mutton in small pieces and brown with onion fat cut from the meat;
pour this into a covered saucepan; add 2 qt water and the barley;
simmer for 1½ hr; then add the potatoes, cut in quarters, add the
seasonings and cook ½ hr longer.
BALLOTIN OF LAMB
Bone a shoulder of lamb, leaving the end for a handle; sew it up with a
needle, tie it firmly and boil for 5 min; take out and cool, then lard
it; put a slice of bacon in a saucepan with 1 tbp minced onion and 1
carrot; brown the lamb with these for 5 min; remove meat to a kettle
and add a pt of white broth and seasoning, and cook for 1¼ hr. The
sauce should reduce ½; thicken slightly, pour it over 1 pt boiled green
peas and lay the lamb upon them.
BREADED MUTTON CHOPS
Wipe and trim chops, sprinkle with salt and pepper; dip in crumbs, egg
and crumbs; fry in deep fat from 5 to 8 min; drain; serve with tomato
sauce, or stack around a mound of mashed potatoes, fried potato balls
or green peas; allow fat to reheat between fryings; after testing
fat for temperature, put in chops and place kettle on back of range,
that surface of chops may not be too brown while the inside is still
underdone.
BRAISED BREAST OF LAMB
With sharp knife remove bones from a breast of lamb; season it well
with salt and pepper; roll up and tie firmly with twine; put 2 tbp
butter in the braising pan, and when melted add 1 onion, 1 slice of
carrot and 1 of turnip, all cut fine; stir for 5 min and then put in
the lamb, with a thick dredging of flour; cover and set back where it
will cook slowly for an hour; baste often; take up the meat, skim all
the fat off the gravy, put it where it will boil rapidly for 5 min;
take the string from the meat; strain the gravy and pour over the dish;
serve very hot with tomato sauce. Bones put in the pan with the meat
improve the gravy.
BROILED CHOPS
Wipe chops, remove superfluous fat, and place in a broiler greased with
some of mutton fat. In loin chops, flank may be rolled and fastened
with a small wooden skewer.
PAN BROILED CHOPS
Chops for pan broiling should have flank and most of fat removed; wipe
chops and put in frying pan rubbed with a piece of fat cut from chops;
sear under surface, turn and sear other side; turn often, using knife
and fork that the surface may not be pierced, as would be liable if
fork alone were used; cook to suit; let stand around edge of frying pan
to brown the outside fat; when half cooked, sprinkle with salt; put on
hot platter, and spread with butter or serve with tomato sauce.
=Gravy.= Drain off all but 3 tbp of fat from the dripping pan; dredge
into it 3 tbp flour, and brown well; add 1 pt cold water; cook slowly,
stirring constantly until thick and smooth. If made carefully, this
will require no straining.
SADDLE OF MUTTON
The loin is removed whole before dividing into sides; trim meat, wipe
with wet cloth, sprinkle with salt and pepper; place on rack in hot
roaster; dredge meat and bottom of pan with flour; place in hot oven;
baste with water and fat as soon as flour browns and every 15 min
afterward. The meat should cook in 1¼ hr.
ROAST MUTTON SHOULDER
Remove the bone and fill space with a moist stuffing made with grated
stale bread crumbs, highly seasoned with butter, salt, pepper and
thyme; add the yolk of 1 or 2 eggs and enough warm water to soften the
bread; put bones and scraps of meat in a kettle with barely enough
water to cover; lay the stuffed shoulder on them and let the whole
simmer gently for 1 hr; lift onto the rack in a roasting pan; dredge
with salt, pepper and flour and bake an hour, or till tender; strain
the water in the kettle and use it for basting and for gravy, with a
little butter and flour at the last to froth the surface.
MINCED LAMB
Remove dry pieces of skin and gristle from left-over cold roast lamb
and chop the meat; heat in well-buttered frying pan; season with salt,
pepper and celery salt; dredge well with flour and add enough hot water
to make a thin gravy; pour on slices of buttered toast.
SALMI OF LAMB
Cut cold roast lamb in thin slices; cook 5 min 2 tbp butter with ½
tbp finely chopped onion; add lamb; sprinkle with salt and pepper,
and cover with 1 c brown sauce; cook until thoroughly heated; arrange
slices overlapping one another lengthwise of platter; pour around
sauce, and garnish with toast points. A few sliced mushrooms or stoned
olives improve this sauce.
FRICASSEE OF LAMB
3 lb lamb from the forequarter, cut in pieces for serving; wipe meat;
put in kettle; cover with boiling water, and cook slowly until meat is
tender; remove from water, cool, sprinkle with salt and pepper; dredge
with flour, and saute in butter or mutton fat; arrange on platter and
pour around 1½ c brown sauce made from liquid in which meat was cooked
after removing all fat.
SCALLOPED LAMB
Remove skin and fat from thin slices of cold roast lamb, and sprinkle
with salt and pepper; cover bottom of a buttered baking dish with
buttered cracker crumbs; cover crumbs with meat; cover meat with boiled
macaroni, and add another layer of meat and macaroni; pour over tomato
sauce, and cover with buttered cracker crumbs; bake in hot oven until
crumbs are brown. Cold rice may be used in place of macaroni.
LAMB EN CASSEROLE
3 c cold cooked lamb, cut in pieces, 1 tbp butter, 1 c cooked
carrots, cut in cubes, 1 c cooked potato balls, 8 small onions,
cooked, left-over gravy.
Brown lamb in fat; put in a baking dish; add carrots, potato balls and
onions; add left-over gravy and enough hot water to moisten; season
with salt and pepper; cover and bake in hot oven 20 to 25 min.
SCALLOPED LAMB
2 c cooked lamb, cut in small pieces, 2 c medium white sauce, 1 c
soft bread crumbs, 1 tbp chopped parsley.
Mix lamb and white sauce together; put a layer of lamb in a greased
casserole or baking dish; add a layer of bread crumbs and sprinkle with
parsley; repeat this process until all the ingredients are used, having
a layer of crumbs on top; bake in a hot oven 20 to 25 min, or until
crumbs are brown.
CURRIED LAMB
2½ lb lamb shoulder, 2 tbp fat, 1 tsp salt, ⅛ tsp pepper, 1½ tbp
curry powder, 2 tbp flour, 2 tbp water, 3 c boiled rice.
Wipe lamb with a clean, damp cloth; cut into medium-sized pieces and
remove the fat; melt butter in a frying pan; add lamb and cook until
delicate brown; cover with boiling water; add salt, pepper and curry
powder mixed with a little cold water; cover and simmer for about 2½
hr or until lamb is tender; make a smooth paste of the flour and water
and add enough to thicken the liquid; mound hot rice in center of a hot
platter and pour the curried lamb around it.
SWEETBREADS, TONGUES, ETC.
SWEETBREADS
A sweetbread is the thymus gland of lamb or calf, but in cookery, veal
sweetbreads only are considered. Sweetbreads are a table delicacy,
and a valuable addition to the menu of the convalescent. Sweetbreads
consist of two parts: The round, compact part is called the heart
sweetbread, as its position is nearer the heart; the other part is
called the throat sweetbread. When sweetbread is found in market
separated, avoid buying two of the throat sweetbreads, as the heart
sweetbread is more desirable.
They spoil very quickly, and should be removed from paper as soon as
received from market, plunged into cold water and allowed to stand 1
hr; drained, and put into salted boiling water, then cooked slowly 20
min; again drained, and plunged into cold water, that they may be kept
white and firm. They are always parboiled in this manner for subsequent
cooking.
BROILED SWEETBREAD
Parboil a sweetbread; split crosswise; sprinkle with salt and pepper;
broil 5 min; serve with lemon butter sauce.
CREAMED SWEETBREADS
Cook sweetbreads as directed under Broiled sweetbreads; dice in ½″
cubes; heat in cream sauce made from 1 tbp butter substitute, 1½ tbp
flour, and 1 c milk; season with salt and pepper.
BRAINS SCRAMBLED WITH EGG
Soak calves’ brains 1 hr in cold water; remove membrane and parboil 20
min in salted water to which a little vinegar or lemon juice has been
added; drain, separate into small pieces. To 4 eggs, lightly beaten,
add 4 tbp milk or water, salt, pepper, and ½ c brains; scramble in
small amount of butter substitute; serve with chopped parsley.
MINCED KIDNEY
Trim kidneys, removing white fat from center; cut in thin slices;
dredge with flour, and brown in small amount of fat, to which has been
added a sliced onion. Other seasonings, such as green pepper and celery
salt, may be added; when brown, add 1 pt water or stock; simmer gently
for 5 min; add more flour if necessary to thicken gravy; serve on toast
or with mashed potatoes. Kidneys should be cooked only a short time or
they become toughened.
FRIED LIVER
Veal liver is preferable because of its tenderness, but beef liver may
be used by first boiling until tender; after boiling, cut in ½″ slices;
remove outside skin and veins; dredge with cornmeal and fry in hot fat.
BROILED TRIPE
Fresh honeycomb tripe is best for broiling. Wipe tripe as dry as
possible; dip in fine cracker dust and olive oil or melted butter;
drain, and again dip in cracker dust; place in greased broiler and
broil 5 min; cooking smooth side of tripe the first 3 min; place on hot
platter, honeycomb side up, spread with butter, and sprinkle with salt
and pepper.
TRIPE IN BATTER
Wipe tripe and cut in pieces for serving; sprinkle with salt and
pepper; dip in batter; fry in small quantity of hot fat; drain.
=Tripe Batter.= Mix 1 c flour with ¼ tsp salt; add gradually ½ c cold
water, and when perfectly smooth add 1 egg, well beaten, ½ tbp vinegar,
and 1 tsp olive oil or melted butter.
SWEETBREAD CROQUETTES
1 c mushrooms, cut in small pieces, salt and pepper, 1 c cold
cooked sweetbreads, cut in dice, lemon juice and onion juice, 1 c
croquette sauce.
Saute mushrooms in butter; add sweetbread, seasonings, sauce; shape;
dip in crumbs, egg and crumbs, and fry.
JELLIED TONGUE
Boil, trim and skin either fresh or salt tongue; have 1¼ qt of aspic
jelly in liquid state; cover bottom of a 2 qt mould about an inch deep
with it and let it harden. With a fancy vegetable cutter cut out leaves
from cooked beets and garnish bottom of mould with them; gently pour in
3 tbp jelly, to set vegetables; when this is hard add jelly enough to
cover vegetables, and let the whole get very hard; then put in tongue,
and about ½ c of jelly, which should be allowed to harden, and so keep
meat in place when remainder is added; pour in remainder of jelly and
set away to harden. To serve: Dip mould for a few moments in a pan
of warm water and gently turn onto a dish; garnish with pickles and
parsley. Pickled beet is especially nice.
FILLETS OF TONGUE
Cut cold boiled tongue in pieces 4″ long, 2″ wide, and ½″ thick; dip in
melted butter and flour and fry until brown.
CALF’S HEAD
1 calf’s head, 1 onion, 1 bay leaf, 6 whole cloves, 1 tbp salt, 1
root of celery.
Split head through center; remove brains and lay them in ice cold
salted water; wash head thoroughly in many changes of cold water.
To remove skin, begin from under head, keeping knife close to bone;
remove as one piece; singe skin and place in cold water for 1 hr; after
which, scrape it with a knife; singe again and place in cold water.
Scald cleaned head with boiling water, then place it, with skin on top.
In a soup kettle; pour over it 4 qt cold water; bring to boiling point
and skim; reduce heat, cover and let simmer for 2 hr; add seasonings
and let simmer for 1 hr more.
PORK
Pork is flesh and fat of pig or hog. It contains the largest percentage
of fat of any meat. When eaten fresh it is the most difficult of
digestion. By curing, salting and smoking, pork is rendered more
wholesome. Bacon, next to butter and cream, is the most easily
assimilated of all fatty foods. Pork should always be well cooked.
PORK CHOPS
Wipe chops; sprinkle with salt and pepper; place in hot frying pan;
cook slowly until tender and well browned on each side.
PORK CHOPS AND STEAKS
Chops are cut from loin and ribs; cuts from leg and shoulder being
known as steaks. Either piece is best cooked by laying them in hot
frying pan, cook slowly until well seared on each side; then drain off
all fat and set into a hot oven for 5 or 10 min, according to thickness
of piece; season with pepper and salt just before laying in pan and
serve with fried apples or a pickle gravy.
Pork steaks, chops and even roasting pieces may be cooked ready to
serve then covered with lard and kept in a cool place. They will keep
perfectly for weeks, and when wanted the lard can be melted, the meat
reheated, and any sauce desired served with them.
ROAST PORK
The chine, loin and spareribs are the best pieces for roasting. Trim
and wipe meat; rub well with salt, pepper and sage; place in hot
roasting pan; dredge with flour; roast in hot oven until surfaces are
brown; baste, reduce heat and roast from 3 to 3½ hr, basting every 20
min.
CHOPS WITH APPLES
Arrange pork chops on platter, surround with slices of apples, cut ½″
thick; fried in fat remaining in pan after frying chops.
CHOPS EN CASSEROLE
7 medium-sized potatoes, 2 tbp flour, 1 tsp salt, ⅛ tsp pepper, 3
tbp fat, 3 c milk, 6 pork chops.
Wash and pare potatoes; cut in thin slices; put a layer in greased
baking dish and sprinkle with flour, salt and pepper; dot with small
bits of fat; add another layer of potatoes and seasoning and repeat
until all ingredients are used; pour milk over it; lay pork chops on
top; bake in moderate oven 1½ hr or until potatoes are tender.
BAKED PORK CHOPS
Dip each chop in milk with a pinch of salt added to it; roll in bread
crumbs evaporated; place in well-greased shallow pan; put a tsp of fat
on top of each and bake in hot oven 20 min.
ROAST LEG OF PORK
Trim and wipe meat, if used with skin on; score it in 1-in squares,
taking care to cut only through skin; make a cut just below knuckle
with boning knife, slide knife up along bone and turn it outward,
making a half dozen cuts ⅔ way to the skin and fill them with stuffing;
sprinkle with salt and pepper; place on rack in roasting pan; dredge
with flour. For roasting, follow directions for Roast Pork: Half hour
before serving sprinkle with 1 tbp cracker crumbs seasoned with pepper,
salt and sage; serve with apple sauce.
STUFFING
1 c grated bread crumbs, 1 sour apple, 1 small onion, 6 sage
leaves, 2 tbp butter, 1 tsp salt, ¼ tsp pepper, 2 egg yolks.
Chop apple and onion; melt butter; add crumbs, rubbing them hard to
distribute butter evenly; add seasoning, apple and onion and 2 beaten
egg yolks.
ROAST LOIN RIBS
The meat is usually cut quite close from these and used for steaks.
Follow directions for Roast Pork and allow 30 min for each pound; serve
with apples roasted in same pan or fried; save all drippings from
baking pan and see that the glaze is all dissolved; if the oven has not
been too hot this fat will serve for frying and gravy can be made to
serve with cold roast pork.
BROILED PORK TENDERLOIN
Trim and wipe meat, split open and broil; season with pepper, salt and
1 sage leaf for each one; place in hot broiler and brown thoroughly;
serve on hot platter with melted butter.
SCRAPPLE
Scrapple is usually made from head and sometimes liver and heart of the
hog.
10 lb whole hog heads, 2½ lb hog livers and hearts, a small
quantity of beef if desired, 6 lb cornmeal, yellow or mixed, ½ lb
salt, ½ lb buckwheat or rye flour, 3 oz spices, including pepper,
sage, marjoram and thyme in any desired proportions.
Clean heads thoroughly, removing eyes and ear tubes; split head
lengthwise and remove teeth and soft bones in and near nasal cavities;
place heads and other meat in large kettle with a liberal quantity of
water and cook until meat falls off bones; separate liquid and soft
tissue from bones and pass through a fc; strain liquid in which meat
was cooked to remove small pieces of bone, return to kettle and heat to
boiling point; then slowly add the meal and flour, stirring constantly;
boil and stir until the mass becomes thick; add the salt, spices and
chopped meat, and boil 10 min longer. Pour while still hot into deep
meat molds; bread pans will do; pour 2 to 4 tbp of melted lard over the
materials in pans.
The scrapple is ready for use as soon as it has cooled. To prepare it
for the table it is usually cut into slices about ½″ thick, dusted with
flour, cracker dust or dry cornmeal, fried until the outside is crisp,
and served hot; fried apples are good with fried scrapple.
LIVER AND BACON
Prepare the bacon as directed for breakfast bacon; cut the liver in
slices ⅓″ thick, cover with boiling water and let stand 5 min; dry well
and roll in seasoned flour; lay the slices in smoking hot bacon fat;
when they are browned on each side they will be sufficiently cooked;
serve on hot platter; garnish with slices of bacon.
ROAST FRESH HAM
Remove bone from a fresh ham or fresh pork shoulder; wipe meat,
sprinkle with salt and stuff; sew in shape and score fat; place on rack
in pan; dredge meat and bottom of pan with flour, and roast in a hot
oven 3 hr, basting every 15 min with fat in pan; remove skin and brush
outside of ham with 1 egg yolk diluted with 2 tbp cold water; sprinkle
with ¼ c fine bread crumbs mixed with ¼ c brown sugar and bake until
well browned.
FRIED HAM AND EGGS
Wipe ham, remove ½ outside layer of fat, and place in frying pan; cover
with tepid water and let stand on back of range 30 min; drain and dry
on a towel; heat pan, put in ham; brown quickly on one side, turn and
brown other side; or soak ham over night; dry and cook in hot frying
pan. If cooked too long, ham will become hard and dry; serve with fried
eggs cooked in the tried-out ham fat.
HAM WITH JELLY SAUCE
½ tbp butter, ⅓ c currant jelly, 1 c cold cooked ham cut in small
strips, few grains cayenne, ¼ c sherry wine.
Put butter and currant jelly into chafing dish; as soon as melted, add
cayenne, wine and ham; simmer 5 min.
SAUSAGES
Cut apart a string of sausages; pierce each sausage several times with
a carving fork; put in frying pan, cover with boiling water, and cook
15 min; drain; return to frying pan, and fry until well browned; serve
with fried apples. Sausages are often broiled same as bacon and apples
baked in pan under them.
MEAT LOAF
1 lb fresh pork, 1 lb veal. 2 lb beef, 1 c bread crumbs, 1 c
milk. 1 tbp salt, ⅛ tsp pepper, 3 eggs, slightly beaten.
Chop meat finely, mix, and add remaining ingredients in order given;
shape into a loaf; put in pan, and lay across top 6 thin slices fat
salt pork; roast in a hot oven 1½ hr, basting every 10 min, at first
with ½ c hot water and after that has gone, with fat in pan; remove to
platter, pour around tomato or brown sauce and garnish with parsley.
One small onion, peeled and finely chopped, may be added.
BREAKFAST BACON (1)
Remove the rind and cut bacon in thin slices; cook in a hot frying pan;
turning slices frequently until crisp and brown; drain on a soft paper.
BREAKFAST BACON (2)
Remove the rind and cut bacon in thin slices; place the slices on a
broiler over a dripping pan and bake in hot oven until bacon is crisp;
turn once during baking; drain on soft paper. Oysters may be wrapped in
thin slices of bacon and baked in this way.
FRIED SALT PORK
Remove the rind and cut the pork in ¼″ slices; freshen, if very salt,
and fry slowly and evenly until dry. It is used as a garnish for fish,
fishballs, tripe, etc.; may be used as a lunch or breakfast dish baked
with potatoes and a white gravy made like white sauce; only the fat
from the pork is substituted for butter.
BROILED PIGS’ FEET
Wipe, sprinkle with salt and pepper and broil 6 to 8 min; serve with
maitre d’hotel butter or sauce piquante.
FRIED PIGS’ FEET
Wipe, sprinkle with salt and pepper, dip in crumbs, egg and crumbs; fry
in deep fat and drain.
BOILED HAM
Soak in cold water over night or for several hours; scrape, and trim
carefully; put in a kettle and cover with cold water; bring gradually
to the boiling point and cook slowly until tender; remove kettle from
range and set aside that ham may partially cool; then take from water,
peel, skin carefully in 2″ strips; make rings or figures with cloves
stuck in the crust, brush with beaten egg and dust thickly with fine
bread crumbs; brown in the oven; add a paper ruffle to the shank before
sending to table; garnish with cauliflower, cabbage, sauerkraut,
spinach or some sort of greens.
To glaze ham, after cooking and peeling, brush with beaten egg and coat
with paste made of 1 c cracker crumbs, made into a smooth paste with 1 c
milk and a tbp of butter; brown in a moderate oven. Some cooks add
a tsp of sugar to the bread crumbs; vinegar may be substituted for
wine. When either vinegar or wine is used the cook should not put it in
an iron pot. In any method the main point is to heat gradually, cook
slowly and cool in the liquor.
STUFFED HAM
Soak a 10 or 12 lb ham in cold water over night, in the morning wash
and trim carefully; remove the bone and fill with stuffing; sew up the
slit where the bone was taken out, and bind the ham firmly in a strong
piece of cotton; cook slowly for 3 or 4 hr, and cool in the bandage;
when cold, remove the bandage, the rind and the brown fat; sprinkle
with sugar and fine crumbs; bake 1 hr in a slow oven.
STUFFING
1 lb chestnuts, 1 can mushrooms, 6 truffles, 1 slice raw ham, 1
egg, 1 oz mustard seed, 2 cucumber pickles, ¼ tsp allspice, ¼ tsp
cloves, 2 tbp minced parsley, 2 tbp salt, 1 tbp onion.
Boil the nuts till tender enough to chop fine; cut the truffles into
strips and chop all the other ingredients; add seasonings and spices;
boil all together with a raw egg.
SAVORY BAKED HAM
1 slice ham (1″ thick or more), 2 tbp mustard, to tbp water,
about 1 c milk.
Make a paste of the mustard and water and rub it on both sides of the
ham; place ham in baking dish slightly larger; add milk almost to cover
and bake in moderate oven until milk is absorbed and the top of the ham
is nicely browned. This requires about 45 min.
SCALLOPED HAM-POTATOES
1 slice ham 2″ thick, potatoes, pared and sliced, 1 pt
(approximately) milk, chopped parsley.
Cut ham in pieces for service; put in greased pyrex loaf pan or utility
dish; pile potatoes on side, and pour in milk; bake in slow oven 1½ to
2 hr; sprinkle with parsley.
VIRGINIA BAKED HAM
Soak ham over night. In the morning scrape and clean well, not
forgetting to clean the opening in shank, and through which the string
is drawn. Then place ham in pot of boiling water, to which you have
added ½ c brown sugar and ½ c vinegar or cider; boil briskly for 10
min, then reduce heat and cook slowly for 2½ hr or until tender; cool
and remove skin to near shank end; rub in well over ham 1 tbp dry
mustard; insert cloves all over ham at intervals of 2″; place ¼ c of
vinegar mixed with sugar in bottom of baking pan, but do not baste
ham; bake for about 1 hr. Apricots or prunes placed in pan when baking
gives a nice flavor and are delicious served with the ham.
HAMPIQUANT
1 lb thinly sliced cooked ham; 1 tbp mustard, ¼ tsp black pepper,
dash of cayenne, ¾ c grated Parmesan or American cheese.
Mix the mustard and seasonings with enough milk to form a thick paste;
spread this on the slices of ham and sprinkle each slice with cheese;
stack the ham in the shape of a brick and tie with a string; bake for
30 min in a moderate oven, basting occasionally with the ham fat as it
runs out into the pan. When cold remove the string and cut in slices
downward through the layers.
HAM EN CASSEROLE
Cut potatoes in 1″ balls and put them in a covered dish; season with
salt and pepper; cover with milk; over a thick slice of ham sprinkle a
little dry mustard and place ham on potatoes; add enough milk to cover;
cover and bake in moderate oven 1 hr.
CORN RAGOUT
Cut scraps of ham or bacon in small pieces; fry brown; add 6 ripe
tomatoes, peeled and sliced, and the grains cut from 6 ears of corn;
cover with boiling water, season with red pepper and salt, and cook
slowly ½ hr; serve hot with toast or slices of fried bread.
SAUSAGES (2)
2 lbs sweet potatoes, ½ c sugar, ½ c brown sugar, ¼ c water, 2
tbp fat, 1 tsp salt, 1 lb sausages.
Parboil sweet potatoes 15 min; peel and slice in strips like French
fried potatoes; put in a greased baking dish; put sugar, brown sugar,
water, fat and salt in a saucepan and boil 3 min; pour syrup over the
sweet potatoes; bake in a moderate oven 30 to 40 min; put sausages on
top of potatoes; cook ½ hr longer or until potatoes and sausages are
tender.
SAUSAGE TURNOVERS
1 c sausage meat, 1 c chopped ham, 1 c cooked rice, 1 tsp
Worcestershire sauce, 1 egg, plain pastry.
Cook sausage meat in a frying pan, slowly, stirring constantly until
done, but not browned, about 10 min; drain off fat; add ham, rice and
Worcestershire sauce and mix well; add well-beaten egg; roll plain
pastry very thin and cut in 4″ squares; put 2 tbp of the meat mixture
in the center of each square; moisten edges with water and fold over to
form triangles; press edges together with tines of fork, and prick the
tops; bake in a hot oven 15 or 20 min.
SHELLFISH
Oysters are in season from September to May. They are nutritious and
are easily digested, especially when eaten raw. During the oyster
season they form the first course of a dinner served on the half shell
or in cocktail. Mussels eaten in some parts of Europe are similar to
oysters.
=To Open Oysters=: Put a thin, sharp knife between shells, near back
and push forward until it cuts the strong muscles which holds the two
shells together. Then the shells may be separated.
=To Clean Oysters=: Place oysters in a strainer; set over a bowl so as
to save the liquid from them; then wash well in cold water and pick
out all pieces of broken shells. Oyster liquid should be strained and
scalded before using.
BROILED OYSTERS
Clean well large oysters; scald 1 min; drain and dry on towel; dip into
soft butter till well coated and then in flour; season with salt and
pepper; place on greased broiler; broil until a light brown; serve on
thin buttered toast or on small pieces of milk toast, sprinkled with
finely chopped celery.
DEVILED OYSTERS
Wash, drain and dry 6 large oysters; make a paste of ¼ tsp dry mustard,
⅛ tsp pepper and salt and 1 egg yolk; dip oysters in mixture and when
covered well roll in fine cracker crumbs and broil.
FRIED OYSTERS
Wash, drain, clean and dry oysters; dip in flour or cracker crumbs;
seasoned with salt and pepper; fry in deep hot fat; drain on brown
paper; serve immediately on hot, folded napkin; garnish with parsley
and thin slices of lemon. They can be dipped in egg, rolled in crumbs,
dipped again in egg and rolled in crumbs and fried 1 min in hot fat.
OYSTER STEW
1 qt oysters, 1 c oyster liquid, ½ c milk or water, 1 tbp butter, 1 tbp
cracker crumbs; ½ tbp salt, ⅛ tsp pepper. Scald and strain liquid; add
to it milk, seasonings, butter and cracker crumbs; let come to boiling
point; then add oysters and cook until edges begin to curl.
OYSTERS ON HALF SHELL
Serve oysters on deep halves of the shells; arranged on plate of
crushed ice, with ¼ lemon in the center of plate; allow 6 oysters to
each person served.
OYSTER COCKTAIL
6 small raw oysters, 1 tbp tomato catsup, ¼ tbp vinegar or lemon
juice, 1 drop tabasco, salt, ½ tsp Worcestershire sauce.
Mix ingredients; chill; serve in cocktail glasses. Cases made from
green peppers placed on a bed of crushed ice are attractive to serve
them in. A cocktail glass full of cocktail sauce can be placed in the
center of a bed of ice and oysters served on deep halves of shell the
same as oysters on half shell.
RAW OYSTERS
Raw oysters are served on oyster plates, same as oysters on half shell,
or in a block of ice; place block of ice on a folded napkin on platter,
and garnish the base with parsley and quarters of lemon or ferns and
lemon.
=Oysters on Block of Ice.= Square piece of ice, and with hot flatiron
melt a hole large enough to hold oysters; pour off water; place ice on
a folded napkin on platter and garnish with parsley and lemon. Green or
watercress leaves can be used instead of parsley.
FRICASSEE OF OYSTERS
1 pt oysters, 3 tbp butter, 2 tbp flour, 1 tsp salt, few grains
cayenne, ½ tsp parsley, chopped.
Drain and clean oysters; scald and skim oyster liquid; parboil in
liquid; brown butter; add flour and stir until well browned; add oyster
liquid slowly, stirring constantly; then seasonings and oysters; serve
on toast, in patty shells or on shortcake.
PANNED OYSTERS
Clean 1 pt oysters; place in greased pan small pieces of toast; place
an oyster on each piece; sprinkle with salt and pepper; bake until
oysters are plump; serve with lemon butter.
CREAMED OYSTERS
1 pt oysters, 1 ½ c white sauce.
Drain and clean oysters; scald and strain the liquid; cook oysters in
liquid until plump and edges begin to curl; drain; add to white sauce;
add more seasoning if necessary; let it heat to boiling point and serve
on toast in patty shells or on shortcake.
OYSTERS AND MACARONI
1 pt oysters, ¾ c macaroni, broken, salt and pepper, flour, ½ c
buttered crumbs, ¼ c butter.
Cook macaroni in boiling salted water until soft; drain and rinse with
cold water; place a layer in bottom of greased baking dish; cover with
oysters; sprinkle with salt and pepper; dredge with flour; dot over
with ½ of the butter; repeat, and cover with buttered crumbs; bake 20
min in hot oven.
ROASTED OYSTERS
Use oysters in the shell; wash thoroughly with scrubbing brush; place
in pan and cook in hot oven until shells part; open; sprinkle with salt
and pepper, and serve in halves of shells. Melted butter is very nice
served with these.
OYSTER SHORTCAKE
Drain and clean 1 qt oysters; scald and strain the liquid; cook oysters
in liquid until plump and edges curl; cook 1 tbp flour with 3 tbp
of butter; when mixture is light and creamy gradually turn upon it
boiling liquor and season with salt and pepper; when boiling stir in 3
tbp of cream; add oysters; stir over fire ½ min; serve immediately on
individual shortcakes.
SCALLOPED OYSTERS
1 pt oysters, 1 c grated bread crumbs, ½ c coarse cracker crumbs,
½ c butter, 1 c oyster liquid, 1 tsp salt, ⅛ tsp pepper.
Drain and clean oysters; grease pudding dish; sprinkle bottom with
a layer of bread crumbs; mix rest of the bread and cracker crumbs
and stir in butter; arrange oysters and bread in alternate layers;
seasoning each with pepper and salt; pour over oyster liquor; bake 30
min in quick oven.
OYSTERS IN BATTER
Clean oysters; drain and dry; dip in batter; fry in deep hot fat; drain
and serve on folded napkin; garnish with lemon and parsley. Oysters may
be parboiled, drained and then fried.
OYSTER BATTER
2 eggs, 1 tsp salt, ⅛ tsp pepper, 1 c bread flour, ¾ c milk.
To well-beaten eggs add salt and pepper; add milk and flour
alternately, stir until smooth and well mixed.
RICED OYSTERS
1½ c hot boiled rice, 1 pt oysters, 1 c white sauce, butter,
salt, pepper, 1 c cracker crumbs.
Cover bottom of greased baking dish with ½ the rice, then add ½ the
oysters; pour over ½ the sauce; dot with butter and sprinkle with salt
and pepper; repeat, using remaining ingredients; cover with crumbs and
bake in hot oven 30 min.
OYSTERS AU GRATIN
In a saucepan put 1 tbp of butter; melt and add 1 tbp flour, ½ tsp
salt and a little white pepper; mix smooth and stir in 1 c milk until
it thickens; add a little Anchovy sauce or Worcestershire if liked;
butter, either small dishes or 1 large dish; put in layer of sauce,
then 1 of oysters, salt and pepper; more sauce and another layer of
oysters; cover with bread crumbs; dot thickly with butter and bake in a
quick oven; a tsp chopped parsley, 2 tbp grated cheese added to sauce
improves it.
OYSTER ROAST
Clean 1 pt oysters; drain; place in greased pan and cook until oysters
are plump and edges begin to curl; season with salt, pepper, and 2 tbp
butter; pour over buttered toast.
OYSTERS SAUTE
1 doz large oysters; butter, pepper, salt; drain juice from oysters
thoroughly; butter frying pan; when very hot place oysters in single
layers; when brown on one side turn and brown on other side; while
cooking keep adding a little butter. This, with the juice of the
oysters, form a brown skin in pan; season with pepper and salt; when
browned serve oysters and skin very hot.
SHRIMPS
Shrimps are caught in season from early spring till late autumn; they
are about 2″ long, covered with a thin shell and are boiled and sent
to market with the heads removed; they are used in salads; as garnish
for boiled fish; they are creamed and served in patty shells; they may
be prepared by any of formulas already given for lobsters or crabs;
the seasoning should be less heavy, as the flavor of shrimp is more
delicate; canned shrimp should always be rinsed in lightly salted water
and well drained and aired before they are used. Before using remove
any of the shell and the fine black thread of intestine.
CREAMED SHRIMPS AND PEAS
1 can peas, 1 can shrimps, 2 c white sauce.
Drain peas; finely divide shrimp; combine peas and shrimp and add white
sauce; heat thoroughly and serve on buttered toast.
CRAWFISH
Crawfish are found in fresh water streams; they resemble lobster, and
are largely used for garnishes, sauces, salads, etc.
CRAWFISH BORDELAISE
1½ lb crawfish meat, ½ pt cream sauce, 1 tbp butter, 1 glass red
wine, 1 tbp minced carrot, 1 tbp minced onion, ½ tsp salt, few
grains cayenne, few grains nutmeg.
Cook carrot and onion in butter; add wine, meat and cream sauce with
seasonings; boil 5 min and serve hot.
SCALLOPS
Scallops are bivalve mollusks; the heavy muscle which holds together
the shell is the only part used as food; they are usually cooked stewed
or fried. To fry: Dip in egg, roll in bread crumbs, dust with salt and
pepper and fry in deep fat. To stew: Make a pt of white sauce; add
scallops and cook 10 min in db.
SCRAMBLED SCALLOPS
Boil ½ pt scallops till tender; drain, chop or pick them apart; mix
with 2 well-beaten eggs, 2 tbp milk, salt and pepper to taste; cook in
hot butter in frying pan, stirring as they thicken; when the egg is
firm, turn out on toast.
SCALLOPS IN SHELL
1 pt scallops, 2 tbp butter, 1 tbp flour, yolk 3 eggs, 1 c
drained liquid, 4 tbp bread crumbs, 1 slice onion, ½ tsp salt,
few grains cayenne.
Drain scallops; toss them with 1 tbp butter in saucepan; brown lightly
for about 10 min; drain from the butter and chop fine; melt 1 tbp
butter; add onion minced fine and brown it lightly; add flour; cook
together and stir in slowly scallop liquid; mix chopped scallops with
bread crumbs and seasonings; add to sauce; beat yolks lightly; add to
mixture and cook together for 3 min; fill the shells, sprinkle fine
bread crumbs over top; dot with bits of butter and brown in a hot oven
for 10 min.
TERRAPIN
Put in a kettle, cover with boiling salted water; add 2 slices carrot
and onion, and a stalk of celery; cook until meat is tender, or about
40 min; remove from water, cool, draw out nails from feet, cut under
shell close to upper shell and remove; empty upper shell and carefully
remove and discard gall bladder, sandbags, and thick, heavy part of
intestines; any of gall bladder would give a bitter flavor to dish; the
liver, small intestines, and eggs are used with the meat.
BUTTERED CLAMS
Wash thoroughly and plunge them into boiling water for a moment; drain
and open them; place in frying pan; some butter, and when quite hot add
a little flour and cayenne to suit taste; simmer clams till they are
slightly cooked; cover and simmer 5 min; serve on hot toast.
LITTLE NECK CLAMS
Little neck clams are served raw on half shell; the same as oysters on
half shell.
CLAM BROTH
Wash and drain clams; steam till shells open easily; save juice that
comes with opening and add enough water to make 1 qt; with a pair of
scissors trim off soft part of clam and reserve to serve with the
broth; chop tough portion a little and simmer 15 min in broth; strain
and add pepper and salt if needed and serve in very small bouillon
cups; send reserved portion to table with melted butter and lemon juice
poured over them.
STEAMED CLAMS
Clams for steaming should be bought alive in the shell; wash clams
thoroughly with scrubbing brush, changing water several times; place
in large kettle, allowing ½ c hot water to 4 qt clams; cover closely;
steam until shells partially open; be careful that they are not
overdone; serve with individual dishes of melted butter; some prefer a
few drops of lemon juice or vinegar added to butter.
ROASTED CLAMS
Roasted clams are served at clam bakes. Clams are washed in sea water,
placed on stones which have been previously heated, covered with
seaweed, and then a canvas covering; when done prepared and served the
same as steamed clams.
CRABS
Crabs are in season during summer months; like lobsters, are purchased
alive, put in hot water and boiled the same way; soft shelled crabs are
hard shelled crabs shedding their shells.
BROILED CRABS
Prepare as above; cook in db for 10 min; serve with melted butter and
lemon juice poured over.
DEVILED CRABS
1 doz crabs, ½ c butter, ½ tsp mustard, 1 tsp salt, few grains
cayenne, bread crumbs.
Put meat in bowl and mix with it an equal quantity of fine bread
crumbs; cream butter; add seasonings and stir, a little at a time;
mixed crabs and crumbs; fill crab shells with mixture; sprinkle
buttered bread crumbs over top; brown quickly in hot oven.
SOFT SHELLED CRABS
Lift each point of back shell and remove spongy substance found beneath
it, taking care to scrape and cut away every bit; turn crab on its back
and remove semicircular piece of dark, soft shell called “apron” or
“flap” and more of the same spongy substance lying under it; wash in
cold water and dry carefully on a towel; season with salt and pepper;
dip in egg and roll in crumbs; fry 3 min in hot fat; putting in 2 at
a time, as they should be ice cold when prepared; serve with tartare
sauce.
CRAB A LA NEWBERG
½ c evaporated milk, diluted with ½ c water, 2 tbp butter, 2 tbp
flour, ¼ tsp salt, ⅛ tsp paprika, 2 c crabmeat, 2 hard-cooked
eggs.
Scald diluted milk; melt butter in frying pan; sift in flour, stir
until smooth; add hot diluted milk; cook sauce over boiling water 10
min; add seasonings and crab meat; serve at once on toasted bread or
crackers; garnish with hard-cooked eggs.
FROGS’ HIND LEGS
Trim and clean; sprinkle with salt and pepper; dip in crumbs, egg and
crumbs again; fry 3 min in deep fat; drain and serve on buttered toast
or crackers.
LOBSTER
Lobster should be perfectly fresh; one test of freshness is to draw
back the tail, if it springs into position again it is safe to think
the fish is good; plunge lobsters into boiling water enough to cover,
and continue boiling them until they are done; between 10 or 20 min,
depending on size. Too much cooking toughens lobster and destroys the
fine delicate flavor of the meat.
STEWED LOBSTER
Take meat of 2 medium lobsters; cut in dice; season with salt as
needed; ½ tsp cayenne and ½ lemon; make a white sauce; add another tbp
butter and the seasoned lobster; let it simmer 10 min and serve hot.
LOBSTER A LA NEWBERG
2 small lobsters, 2 c cream, 4 tbp butter, 2 tbp wine, yolks of 4
eggs, 1 tsp salt, few grains cayenne, few grains mace.
Cut lobster meat in small pieces; cook slowly in butter for 5 min; add
seasonings, wine, and simmer 5 min longer; combine cream with beaten
yolks and pour slowly into cooking mixture; stir constantly for 1½ min.
LOBSTER SOUFFLE
2 lb lobster, 3 tbp mayonnaise, 1 c aspic jelly, ½ c tomato
sauce, ½ tsp vinegar.
Cut lobster into small pieces; put bands of writing paper, about
2″ high, around as many ramequin cases as you wish to serve; beat
mayonnaise, aspic jelly and tomato sauce together until they begin to
look white; stir in the pieces of lobster; add vinegar; fill ramequin
cases and put away to stiffen in a very cold place; when set, take off
papers carefully; garnish with pounded coral or browned crumbs.
FISH
Fish makes an agreeable change in the usual routine of meat. It is less
stimulating and nourishing than meat, but easier to digest. To obtain
the greatest value and flavor from fish it should be eaten fresh and
in season. Fish appears on the market fresh and preserved by freezing,
canning, salting and smoking. It decomposes readily, so care must be
taken to see that it is perfectly fresh. Cold-storage fish should never
be purchased unless frozen solid and fully enclosed in a jacket of ice.
Do not put frozen fish in water, but let it thaw out and use it as soon
as possible.
White fleshed fish is more easily digested than red fleshed fish. Very
large fish are better when boiled or steamed; medium-sized ones should
be baked or split and broiled; small ones fried. Red fleshed fish is
richer in fat and should not be fried. To determine freshness of fish,
examine the flesh to see that it is firm; also see that there is bright
blood, and that the eyes are bright, shiny and bulgy; the gills a
bright, clear red; the scales shiny.
When boiling white fish add a little vinegar or lemon juice to the
water to keep the flesh white and firm. Narrow strips of muslin greased
with fat and put across the bottom of the pan in which fish is to be
baked, make it easy to remove the fish from pan without breaking. The
ends of the muslin must extend beyond the fish. When fish comes from
market remove from paper, and if it has not been cleaned, clean it at
once; wash, unless it is frozen fish, and salt slightly; place in a
covered dish (a tin lard pail will be found useful for this purpose)
and place in a part of the refrigerator so that the odor cannot be
carried to other foods.
A boned fish may be rolled up compactly from tail to head, and boiled,
steamed or baked. Large fish may be cut crosswise into steak. Salt fish
should be soaked, at least over night, in clean soft water, skin side
up; and most salt and pickled fish are improved by changing water,
and soaking 6 hr longer. Wash all salt fish thoroughly in warm water
before soaking.
All fish for boiling should be wrapped in a cloth kept for the purpose,
and plunged into boiling water, except salmon, which should be put into
lukewarm water to preserve the color, and mackerel and bluefish, which
should be put on in cold water. Fish weighing 2 lb should be cooked
gently about 20 min after water actually boils, and 6 min for each
additional pound. Do not boil fish rapidly, as it breaks the flakes
before the inside is done. Many prefer to steam fish, because steaming
takes less from their nutritive qualities, but it requires more time.
FISH FILLETS
Fish fillets are the flesh of vertebrate fish separated from bone and
cut into large or small pieces.
FISH FORCEMEAT
Is flesh of fish finely chopped and pressed through a fine sieve before
being cooked.
FISH STOCK
Is the seasoned liquid in which fish has been cooked.
GARNISHINGS FOR FISH
Parsley, lemon slices, lemon baskets, lemon slices, sprinkled with
finely chopped parsley, chopped red or green pepper, potato balls,
olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread
to resemble a fan, mashed potato and mushrooms, cucumbers and tomatoes,
maitre d’hotel butter and watercress.
=To Clean Fish=: Remove scales by scraping with dull knife from tail
toward head. Head and tail may be left on or removed according to
manner of cooking. Small fish to be served whole have the entrails
removed by opening under gills and pressing out contents with thumb
and finger. Larger fish are split half-way down the belly and insides
scraped and washed with salt water after it is empty. Wipe fish inside
and out with a cloth wrung out of cold salted water, then wipe with a
dry clean cloth.
=To Skin a Fish=: First remove fins along back and cut off a narrow
strip of skin the entire length of back. Loosen skin over bony part of
gills and slowly work toward tail. Do same on the other side.
=To Bone a Fish=: Clean fish and remove head; beginning at tail, run
sharp knife close to the backbone, cutting meat away on one side and
working toward the head. Turn and repeat on the other side.
BOILED FISH
Clean fish according to directions; wipe carefully and rub with salt;
wrap in piece of cheesecloth to hold fish together and prevent scum
from adhering to fish. Place it in kettle half filled with boiling
water; cook slowly, allowing 20 min to the pound. A long fish kettle
with a rack is useful. A wire basket in a kettle may be substituted;
the fish coiled about in the basket. Water in which fish cooks should
have salt and vinegar or lemon juice added; 2 tsp of salt and 1 of
vinegar to a quart of water. The salt gives flavor; the vinegar or
lemon juice keeps flesh white. Fish is cooked when flesh is firm and
separates easily from bone. Take from water and remove cheesecloth;
garnish with parsley and slices of lemon.
STEAMED FISH
Clean carefully, but without removing head or fins; rub inside and out
with salt and pepper and lemon juice; laying slices of onion inside if
liked; lay on buttered paper and steam till flesh falls easily from
bones; lay on folded napkin; garnish with lemon and parsley; serve with
Hollandaise sauce.
=To Broil Fish=: Cod, haddock, bluefish and mackerel are split down
the back and broiled whole, removing head and tail or not, as desired.
Salmon, chicken halibut and swordfish are cut in inch slices for
broiling. Smelts and other small fish are broiled whole, without
splitting. Clean and wipe fish as dry as possible; sprinkle with salt
and pepper; place in well-greased wire broiler; slices of fish should
be turned often while broiling; whole fish should be first broiled on
flesh side, then turned and broiled on skin side just long enough to
make skin brown and crisp; to remove from broiler, loosen fish on one
side, turn and loosen on other side; otherwise flesh will cling to
broiler; slip from broiler to hot platter.
FRIED FISH
Clean fish and wipe as dry as possible; sprinkle with salt and pepper;
dip in flour, egg and crumbs and fry in deep fat; 6 min is sufficient
for any but large pieces; drain dry on paper; serve on folded napkin;
fry parsley that is to garnish dish, taking care to have it crisp
without changing its color.
=To Bake Fish=: Clean and bake on a greased fish sheet placed in
dripping pan. If fish sheet is not at hand, place strips of cotton
cloth under fish, by which it may be lifted from pan.
PANNED FISH
This method is used for small fish or fish that can be cut in slices.
Have fish well cleaned, seasoned with salt and pepper and dredged with
a little flour or rolled in cornmeal. Fry until a golden brown.
=To Saute Fish=: Prepare as for frying; cook in frying pan with small
amount of fat, or dip in cornmeal. Cod steak and smelts are often
cooked in this way.
BROILED SALMON STEAK
Moisten slices of salmon with French dressing; let stand for 1 hr; put
in broiler and broil on both sides; brush while cooking with 1 tbp
melted fat; using a little at a time; cook 12 to 15 min; remove to hot
platter; season with salt, pepper and juice of ½ lemon and sprinkle
with 1 tbp chopped parsley; serve with Bearnaise sauce.
SHRIMP AND RICE
2 c cooked shrimp, cut in pieces, 2 c cooked rice, 2 tbp chopped
parsley, ⅛ tsp pepper, few grains cayenne, 2 c medium white
sauce, ½ c dried bread crumbs.
Mix shrimps, rice, parsley, pepper, cayenne and white sauce together;
pour in greased baking dish; sprinkle with crumbs; bake in hot oven 25
min, or until crumbs are brown.
FILLET OF SOLE
1½ lb fillet of flounder, ¾ c fine bread crumbs, 1 egg, 1 tbp
water, salt and pepper.
Wipe fillets with damp cloth; sprinkle with salt and pepper; dip in
crumbs, then in slightly beaten egg diluted with water and again in
crumbs; cook in a small amount of fat in frying pan 10 min, or until
brown on both sides; garnish with lemon and parsley and serve with
Tartare sauce.
FISH CROQUETTES
2 c cold cooked fish, salt and pepper, lemon juice and onion
juice, 1 c croquette sauce, 1 tbp chopped parsley.
Mix all ingredients; add more lemon juice if needed; shape; dip in
crumbs, egg and crumbs; fry in deep fat. One c tomato may substituted
for 1 c milk or stock in croquette sauce.
SAUCE FOR CROQUETTES
3 tbp butter, 5 tbp flour, 1 c stock or milk, salt and pepper,
celery salt, lemon juice, few drops onion juice.
Melt butter; add flour, seasonings and milk; cook until thick; this
amount sufficient to thicken 2 c fish or meat. It may be varied by
adding 2 egg yolks or 1 egg.
RICE-SALMON CROQUETTES
1 c cooked rice, 1 c salmon or other fish, 1 tbp minced parsley,
1 c thick white sauce, salt and pepper.
Combine; form into croquettes; dip in egg and crumbs and brown in oven.
CORNMEAL FISH CAKES
2 c cornmeal mush, 1 c shredded fish, 2 tbp chopped onions, 1 tbp
chopped parsley, ½ tsp salt.
Shape in small cakes; brown in small amount of fat or in oven.
FISH WITH GREEN PEPPERS
1¾ c cold cooked fish, 1 c white sauce, ½ small green pepper, ½
slice onion or flavor to taste, salt and pepper.
Cut a slice from stem end of pepper; remove every seed and parboil
peppers 15 min; make white sauce with 1 c milk, 2 tbp butter, 2 tbp
flour, bit of bay leaf, sprig of parsley, salt and pepper to taste;
scalding milk with parsley and bay leaf; cook onion finely chopped in
butter 3 min; add flour when well mingled, milk, salt and pepper; when
thickened and smooth add fish broken into flakes and green peppers
cut into narrow strips; heat thoroughly, and serve with brown bread
sandwiches.
DELMONICO FINNAN HADDIE
Cut fish in strips; there should be 1 c; put in baking pan, cover
with cold water, and allow water to heat to boiling point; let
stand; keeping water below boiling point for 25 min; drain and rinse
thoroughly; separate fish into flakes; add ½ c heavy cream and 4
hard-boiled eggs thinly sliced; season with cayenne; add 1 tbp butter;
sprinkle with finely chopped parsley.
STUFFED BAKED FISH
Bluefish, cod, haddock or halibut may be stuffed and baked whole;
select a fish weighing from 3 to 3½ lb.; clean and wipe fish; stuff
with dressing made as follows:
1 c bread crumbs, ⅓ c milk, tbp fat, 1 tbp parsley or onion
chopped fine.
Salt and pepper to taste; sew fish together and rub with salt; place
on narrow strips of cloth in dripping pan and bake in hot oven 35 to
40 min; basting often with 1 tbp fat melted in hot water; when done,
remove cloth and stitches and serve with drawn butter sauce.
SALMON PUFFS
Remove skin and bones from 1 lb can salmon; chop very fine; add 1 tbp
melted fat, ½ c bread crumbs, 3 well beaten eggs, 1 tbp lemon juice,
pinch of salt and dash of pepper; pack in custard cups or muffin tins;
bake ½ hr; serve with white sauce.
BAKED FINNAN HADDIE
Put fish in dripping pan, surrounded with milk and water in equal
proportions; place where it will heat slowly; let stand 25 min; pour
off liquid; spread with butter and bake 25 min.
BROILED FINNAN HADDIE
Broil in greased broiler until brown on both sides; remove to pan and
cover with hot water; let stand 10 min; drain and place on platter;
spread with butter, and sprinkle with pepper.
ESCALLOPED FINNAN HADDIE
1 c flaked finnan haddie or other smoked fish, 2 hard-boiled
eggs, chopped, 1 c milk, ⅓ c bread crumbs, 2 tbp fat, 2 tbp
flour, salt and pepper.
Make white sauce from fat, flour, salt, pepper and milk; place in
baking dish alternate layers of fish and chopped egg; pour white sauce
over; cover with crumbs; brown well in oven.
MOULDED FISH
Remove skin and bones from a piece of halibut weighing 1 lb.; chop fish
fine and force through sieve; there should be 1⅓ c; pound well, adding
gradually whites 2 eggs; add 1¼ c heavy cream, salt, pepper and cayenne
to taste; turn into buttered fish mould; cover with buttered paper; set
in pan of hot water, and bake until fish is firm; turn on platter and
surround with
=Normandy Sauce=: Cook skin and bones of fish with 3 slices carrot, 1
slice onion, sprig of parsley, bit of bay leaf, ¼ tsp peppercorns, and
2 c cold water, 30 min, and strain; there should be 1 c; melt 2 tbp
butter; add 3 tbp flour, fish stock, ⅓ c heavy cream; bring to boiling
point and add yolks 2 eggs; season with salt, pepper, cayenne and 1 tbp
lemon juice.
MEXICAN CODFISH
Pick over salt codfish and separate in small pieces; there should be
⅔ c; cover with lukewarm water; soak until soft, and drain; cut 4
medium-sized cold boiled potatoes in slices; arrange alternate layers
of potatoes and fish in buttered baking dish; sprinkle with salt and
pepper; cover with 1½ canned pimientos cut in strips; repeat; pour over
1 c tomato sauce; cover with buttered cracker crumbs and bake until
crumbs are brown.
CREAMED FISH
¼ c butter, 2½ tbp flour, 2 c milk, yolks 4 hard-boiled eggs, 1
tsp Anchovy sauce, 2 c cold boiled flaked fish.
Make a sauce of butter, flour and milk; mash yolk of eggs and mix with
Anchovy sauce; add to sauce; then add fish; serve as soon as heated on
pieces of toasted bread.
DROPPED FISH BALLS
1 c salt cod, 2 c diced potatoes, 1 egg, 1 tsp butter, few grains
pepper.
Wash fish in cold water and flake in fine pieces; cook fish and
potatoes together in boiling water until potatoes are done; drain and
mash; add butter, pepper and beaten egg; beat all together thoroughly;
have fat in frying kettle smoking hot; drop mixture by spoonfuls into
fat; fry a golden brown; drain on soft paper. It is best to first dip
spoon in fat; serve with tomato sauce and garnish with parsley.
BROILED SHAD
Wash; remove head and tail from shad; clean and split down the back;
remove backbone with as many other bones as possible; place skin side
down on greased broiler; spread with melted fat, and sprinkle with salt
and pepper; broil 20 to 25 min; depending on size of fish; remove to
hot platter; garnish with watercress and slices of lemon; serve at once.
SHAD ROE
Wash and dry roe, using care not to break skin; sprinkle with salt,
pepper and flour; melt 2 tbp fat in frying pan; when hot, put in roe
and cook slowly until brown on one side; turn and brown on other side.
A cover may be put over frying pan to keep fat from spattering; cook
from 20 to 30 min; garnish with lemon and parsley and serve very hot
with crisp bacon.
SAUTEED BUTTERFISH
Wipe fish with damp cloth; sprinkle with salt, pepper and flour; cook
in small amount of fat in frying pan 8 to 10 min, or until brown on
both sides; sprinkle with chopped parsley and juice of ½ lemon; garnish
with watercress and serve with slices of lemon.
BOILED CODFISH
1 tbp fat, 1 stalk celery, 1 small onion, 1 small carrot, 1 sprig
parsley, 2 qt water, ½ bay leaf, 1 tbp vinegar, 1 tsp salt, ⅛ tsp
pepper, 2½ lb codfish, all chopped fine.
Melt fat; add celery, onion, carrot and parsley; cook 2 min, stirring
frequently; add water, bay leaf, vinegar, salt and pepper; bring to
boiling point; wrap fish in cheesecloth; drop into boiling water;
reduce heat and simmer 30 min; remove cheesecloth from fish and serve
on hot platter garnished with parsley; serve with egg sauce.
CREAMED CODFISH
3 c cooked cod, flaked, 2 c medium white sauce, 2 tbp chopped
parsley, 1 tbp chopped pimento.
Heat flaked fish in white sauce; add parsley and pimento and more
seasoning if necessary; serve on hot toast with baked potatoes.
SAUTEED CODFISH
Remove skin and backbone; cut fish in square pieces; season with salt
and pepper and roll in fine cornmeal or cracker crumbs; cook in a small
amount of fat in frying pan 8 to 10 min, or until brown on both sides;
drain on paper and serve with tartare sauce.
SPICED SALMON
Remove fish from 1 can salmon; rinse thoroughly with hot water and
remove skin and bones; put 1 c vinegar in saucepan and add 1 tsp whole
cloves, ½ tsp allspice berries, 8 peppercorns, and ¼ tsp salt; bring
to boiling point; pour over fish; cover, and let stand 2 hr; drain and
separate into flakes.
FISH HASH
Take equal parts of cold flaked fish and cold boiled potatoes finely
chopped; season with salt and pepper; fry out fat salt pork; remove
scraps; leaving enough fat in pan to moisten fish and potatoes; put
in fish and potatoes; stir until heated; cook until well browned
underneath; fold and turn like an omelet.
SPANISH MACKEREL
Clean and wipe fish; cut down the belly; remove bone; dry well; season
with salt and pepper; brush over with oil and broil slowly 25 min;
remove to hot dish and serve with melted butter.
BROOK TROUT
Dress, clean and wipe dry; score a little across back; rub in oil or
fat, and broil slowly 6 min; serve on hot platter with maitre d’hotel
sauce.
BAKED STUFFED SMELTS
Clean and wipe as dry as possible 12 smelts; stuff, sprinkle with salt
and pepper; brush over with lemon juice; place in buttered shallow
plate; cover with buttered paper; bake 5 min in hot oven; remove from
oven, sprinkle with buttered crumbs, and bake until crumbs are brown;
serve with Sauce Bearnaise.
=Stuffing=: Cook 1 tbp finely chopped onion with 1 tbp butter 3 min;
add ¼ c finely chopped mushrooms, ¼ c soft part of oysters (parboil,
drained and chopped), ½ tsp chopped parsley, 2 tbp white sauce, and ½ c
fish force meat. Any other desired stuffing can be used.
FRIED SMELTS
Clean smelts; removing entrails through gills; leaving on heads and
tails; wipe dry; sprinkle with salt and pepper; dip in flour, egg and
crumbs and fry 4 min in deep fat; arrange on hot platter and garnish
with parsley and lemon. Smelts may be baked in oven or pan broiled.
SHAD ROE, TOMATO SAUCE
Cook shad roe 15 min in boiling salted water to cover, with ½ tbp
vinegar; drain; cover with cold water, and let stand 5 min; remove from
cold water; place on buttered pan with ¾ c tomato sauce; bake 20 min in
hot oven; basting every 5 min; remove to platter, and pour around ¾ c
tomato sauce.
FILLET OF COD OR HADDOCK
Dress and clean fish; remove skin and backbone; cut flesh in square
pieces; season with salt and pepper and roll in fine white cornmeal;
try out several slices of salt pork; lay fish in hot fat, cook brown on
each side; drain on soft paper and serve hot with butter, and garnish
with slices of lemon. Any fish having firm white flesh can be prepared
in this manner.
HALIBUT MAITRE D’HOTEL
Cut 3 lb halibut steak into 3″ squares; wipe with wet cloth and dry
thoroughly; dip in flour, egg and sifted bread crumbs; fry in deep fat
until a rich brown; drain on soft paper and serve with maitre d’hotel
butter.
PLANKED SHAD
Shad are in season from January to June. Jack shad are usually cheaper
than roe shad; clean and split a 3 lb shad; place skin side down on
heated oak plank 1″ thick; sprinkle with salt and pepper and brush
over with butter; bake 30 min in hot oven or in a gas stove under the
broiling flame; garnish with parsley and lemon.
BAKED MACKEREL
Split fish, clean and remove head and tail; place in buttered dripping
pan; sprinkle with salt and pepper, and dot over with fat; pour over ⅔ c
milk; bake 25 min in hot oven.
STUFFED BAKED CARP
Prepare carp by skinning and removing entrails; stuff carp with
dressing made as follows:
2 c soaked stale bread, 4 tbp beef drippings, 1 tsp ground mace,
½ tsp pepper, 1 tsp salt.
Sew up opening or tie securely; place fish in dripping pan the bottom
of which has been covered with a thin layer of fat and slices of
onions; bake until fish is a golden brown; serve with parsley and
slices of lemon.
CODFISH BALLS
1 lb salt codfish, 2 c potatoes, in 1″ pieces, 1 egg, ½ tbp
butter.
Boil and mash potatoes; while they are cooking, cover codfish with
boiling water, and when cool enough to allow your hands in it, pick
fish into shreds; drain off water; mix fish, potatoes, butter and egg
together, and beat mixture well; fry it by heaping tbp in deep fat,
or shape it into balls, and fry in deep fat. Shredded codfish may be
prepared according to instructions on boxes.
KIPPERED HERRINGS
Remove fish from can; arrange on platter that may be put in oven;
sprinkle with pepper; brush over with lemon juice and melted butter,
and pour over liquor left in can; heat thoroughly, and garnish with
parsley and slices of lemon.
BAKED COD WITH STUFFING
Clean a 4-lb cod; sprinkle with salt and pepper; brush over with lemon
juice; stuff and sew; gash, skewer and bake as Stuffed Baked Fish, but
use Oyster Stuffing; serve with oyster sauce.
SCALLOPED SALMON
1 c thick white sauce, 1½ c cold flaked salmon, 1 tbp chopped
green pepper, ¼ tsp paprika, 1 c soft bread crumbs.
To hot white sauce add salmon, green pepper and paprika; mix well; put
in greased ramekins or large baking dish; sprinkle with fine bread
crumbs; bake in hot oven.
SPANISH FISH
2½ c cold flaked fish (cod, haddock, halibut), 1½ c milk, 1 slice
onion, blade of mace, sprig of parsley, ¼ c butter, ¼ c flour, ½
tsp salt, ⅛ tsp pepper, lemon juice, yolks 2 eggs, ⅔ c buttered
cracker crumbs.
Scald milk with onion, mace and parsley; remove seasonings; melt
butter; add flour, salt, pepper and pour on gradually while stirring
constantly the milk; bring to boiling point and add eggs, slightly
beaten; put a layer of fish on buttered dish; sprinkle with salt
and pepper, and add a few drops of lemon juice; cover with sauce;
continuing until fish and sauce are used; cover with crumbs; bake in
hot oven until crumbs are brown.
STUFFED HADDOCK
1 haddock (about 4 lb), 2 tbp fat, 1½ c bread crumbs, 2 tbp
chopped sour pickle, 1 tsp chopped capers, 1 tsp chopped onion, 1
tsp chopped parsley, ½ tsp salt, ⅛ tsp pepper, ⅛ tsp paprika.
Wipe fish with damp cloth and remove head and tail; split down middle;
clean; remove backbone and as many other bones as possible; season
with salt and pepper; melt fat and add bread crumbs, pickle, capers,
onion, parsley, salt, pepper and paprika; mix well; put this stuffing
between 2 halves of fish, sandwich style; put in baking pan with ½ c
water; brush top with melted fat; sprinkle with salt and pepper; bake
in moderate oven 55 min; baste occasionally while baking with melted
fat.
FISH CROQUETTES
To 1½ c cold flaked halibut or salmon add 1 c white sauce; season with
salt and pepper; spread on a plate to cool; shape; roll in crumbs,
egg and crumbs, and fry in deep fat; drain; arrange on hot dish for
serving; garnish with parsley. If salmon is used, add lemon juice and
finely chopped parsley.
FISH AND EGG CROQUETTES
Follow directions for Fish Croquettes; using 1 c fish and 3 hard-boiled
eggs finely chopped.
MOLDED SALMON
Line a bread pan, slightly buttered, with warm steamed rice; fill
center with cold boiled salmon, flaked and seasoned with salt, pepper
and a slight grating of nutmeg; cover with rice and steam 1 hr; turn
on a hot platter for serving, and pour around egg sauce. This is very
pretty.
CREAMED CODFISH
¾ c salt codfish, 1 c medium white sauce, 1 egg.
Soak codfish over night to remove salt, and boil 30 min; shred and
drain; add to the white sauce; heat well, and add beaten egg just
before serving.
BOILED HADDOCK
Clean and steam fish 30 min; place on hot platter; garnish with slices
of hard-boiled eggs and parsley, and serve with egg sauce. A thick
piece of fish may be steamed and served in same way.
SALMON LOAF
Drain a 1-lb can salmon and save liquor; chop fish fine and pick out
bones; add 1 tbp fat, 2 well-beaten eggs, ½ tsp salt, ½ c fine bread
crumbs, ⅛ tsp pepper; stir all well together and put in buttered mould;
steam ¾ hr.
Make a sauce as follows: Melt 2 tbp butter; add 1 tbp flour, a few
grains of pepper, 1 c hot milk and salmon liquor. When it has cooked
smooth stir in beaten egg. Unmould loaf and serve with sauce; garnish
with parsley. This makes a handsome luncheon dish.
FRIED HADDOCK
Cut fish in squares; wash and wipe dry; take ½ c of flour, ½ c of
Indian meal and 1 tbp salt; mix well; dip fish into mixture; have ready
a frying pan with ¼ lb of pork and ¼ lb lard; drop in boiling mixture
and fry a golden brown.
BAKED SMELTS
Cut off heads; wash and clean; dry thoroughly, and arrange nicely in
flat greased baking dish; grease fish all over with butter; season with
salt and pepper and roll in cornmeal; place a piece of butter on each;
bake 20 min in hot oven; garnish with cut lemon.
BROILED HALIBUT
Wipe with cloth wrung out of cold water; season slices with salt and
pepper; roll in flour or cornmeal and broil 25 min; serve with maitre
d’hotel butter.
BROILED SCROD
Scrod is a young cod, weighing from 2½ to 5 lb.; clean and wipe as
usual; cut down the belly; remove backbone; place on hot greased
broiler; sprinkle with salt and pepper and cook 25 min; remove to hot
platter and spread with butter.
SCALLOPED CODFISH
Line a buttered baking dish with cold flaked codfish; sprinkle with
salt and pepper; cover with layer of oysters (first dipped in melted
butter, seasoned with onion juice, lemon juice and a few grains of
cayenne, and then in cracker crumbs); add 3 tbp oyster liquor; repeat,
and cover with buttered cracker crumbs; bake 20 min in hot oven; serve
with egg sauce.
FISH TIMBALES (1)
1 pt cooked fish freed from bone and skin, ½ c bread crumbs, 1
tbp melted butter, 2 eggs, ½ tsp dry mustard, dash of cayenne
pepper, 1 tsp lemon juice.
Mix well together; put into buttered timbale moulds; bake 1 hr in
moderate oven; serve with Hollandaise sauce; cream ½ c butter; add
yolks 2 eggs, speck of cayenne, 1 tbp lemon juice, little salt; add
from ⅓ to ½ c boiling water; cook until it thickens.
SALMON TURPOT
Put 1 tbp butter in db; when melted, mix in smoothly 1 tbp flour and
add 1 pt milk; cook until quite thick; then take 1 can salmon and put
in layer of salmon in baking dish, then one of thickened milk with 2
hard-boiled eggs chopped into it; salmon again; then milk and so until
all is used; sprinkle bread or rolled cracker crumbs on top and bake
until brown in hot oven.
PLANKED WHITEFISH
Select a 1 to 2 lb fish; clean and remove backbone and as many smaller
bones as possible; soak plank well to prevent burning and lay fish on
it skin side down; place in oven or in broiler until fish is tender
and slightly browned; serve with melted butter or maitre d’hotel butter.
SALMON LOAF
1 can salmon, 1 tbp lemon juice, 1 tbp butter, 1 c bread crumbs,
2 eggs, ½ c evaporated milk diluted with ½ c boiling water, ½ tsp
salt, ⅛ tsp pepper.
Remove skin and bone from salmon and flake with fork; add lemon juice;
melt butter in hot diluted milk and add bread crumbs and seasonings;
combine with fish; add well beaten eggs; shape and put into buttered
baking dish; bake 1 hr in moderate oven; serve with tomato sauce.
FISH TIMBALES (2)
1 c raw fish, ¼ c almonds, 1 tsp salt, few drops onion juice,
few grains cayenne, 1 c whipped cream, 4 egg whites, 1 tbp lemon
juice.
Chop fish and press through sieve; add onion juice, lemon juice, salt
and pepper; when well mixed add whipped cream, almonds finely chopped,
and egg whites beaten to stiff froth; fill greased timbale molds with
mixture; set in pan of hot water; bake 15 min; serve hot with tomato
sauce, or cold, with mayonnaise dressing.
FISH TIMBALES (3)
1 c cooked fish, 2 tbp butter, 2 tbp flour, ¾ c milk, 3 egg
yolks, 1 tsp salt, few grains cayenne, 1 tbp lemon juice, 1 tsp
parsley, 3 egg whites.
Melt butter; add flour, milk, seasonings and parsley; cook 5 min; add
fish; boil 2 min; add egg yolks; then cool; fold in stiffly beaten
whites; fill greased molds with mixture; set in pan of hot water and
bake 20 min.
BAKED HALIBUT
2 lb halibut, 2 c tomatoes, 1 c water, 1 slice onion, 3 cloves, ½
tbp sugar, 3 tbp fat, 3 tbp flour, ¾ tsp salt, ⅛ tsp pepper.
Cook tomatoes, water, onion, cloves and sugar 20 min; melt fat; add
flour, and stir into hot mixture; add salt and pepper; cook 10 min and
strain; clean fish; place in baking pan; pour around half the sauce
and bake 35 min; basting often; remove to hot platter; pour around
remaining sauce, and garnish with parsley.
BAKED SWORDFISH
1 lb swordfish, washed and wiped dry; put in baking pan with few drops
water; dot the fish with pieces of butter, salt and pepper; bake 30
min; then pour over it some thin cream and let brown; when ready to
serve place sprays of parsley over it.
NEW ENGLAND FISH DINNER
Soak a small box of boned salt codfish in cold water 2 hr; drain, cover
with boiling water and cook gently 20 min; do not allow fish to cook
until it falls to pieces; cut ¼ lb fat salt pork into tiny cubes; put
into hot iron frying pan, and cook until cubes are crisp; take 4 tbp
fat that is tried out from pork cubes; put into sauce pan with 4 tbp
flour; stir until well blended; then pour on gradually, while stirring
constantly, 2 c scalded milk; bring to boiling point; cook 3 min, and
pour on a hot platter. In the center of platter place codfish drained
from water and cover with pork cubes; at each end of platter arrange
hot boiled onions; on each side hot boiled potatoes, and between onions
and potatoes hot boiled beets. This makes an attractive dish.
SMALL FRIED FISH
Dress; clean; wipe dry and rub with salt and pepper; lay in a baking
dish with chopped onion, mushrooms and parsley; dot the fish with
butter and pour in enough thin broth to cover the bottom of dish; add
the juice of ½ onion and bake till the flesh parts easily from the
bone.
WHITE FISH
Dress and clean the fish; split and lay open with the meat side up;
season with salt and pepper and place in a baking pan on a bed of pork
chips; bake from 25 to 30 min; brushing it over once or twice with
beaten egg while cooking.
DARNE OF SALMON
1 onion, 2 carrots, minced, 2 tbp minced parsley, 1 tbp
peppercorns, ½ tsp salt, 3 tbp butter, 1 pt claret, 1 pt thin
broth.
Darne of salmon is the middle cut; there are but 2 and sometimes 3 from
a large fish; lay in a stew pan on a bed of vegetables; dredge with
the salt and pour over this the claret and broth; dot with the butter
and cover with buttered paper; bring quickly to a boil and simmer very
gently for 1 hr; place on a hot platter; remove the skin and serve with
a Hollandaise sauce.
FRIED EELS
Clean eels; cut in 2″ pieces, and parboil 8 min; sprinkle with salt and
pepper; dip in cornmeal; saute in hot fat.
FRIED STUFFED SMELTS
Follow directions for Baked Stuffed Smelts; dip in crumbs, egg and
crumbs, and fry in deep hot fat; serve with tartare sauce.
BOILED SALMON
1 tbp fat, 1 onion, 1 stalk celery, 1 sprig parsley, 1 carrot, 2
qt water, ½ bay leaf, 1 tsp salt, ⅛ tsp pepper, 1 tbp vinegar, 2½
lb salmon.
Melt fat; add onion, celery, parsley and carrot chopped fine; cook
2 min, stirring frequently; add water, bay leaf, salt, pepper and
vinegar; bring to boiling point; wrap salmon in cheesecloth and drop
into boiling water; reduce heat and simmer 30 min; remove cheesecloth
and serve fish on hot platter; garnish with lemon, cut in fancy shapes,
and parsley; serve with parsley sauce.
FISH STUFFING (1)
2 c bread crumbs, ¼ c fat, 1 minced onion, ½ tsp sage, ⅕ c chopped
celery, 1 tbp chopped parsley; heat fat and add bread crumbs; mix well,
then add onion, sage, celery and parsley.
FISH STUFFING (2)
1 c bread crumbs, 1 tbp minced onion, 2 tbp butter, 1 tsp chopped
parsley, ¼ tsp salt, ⅛ tsp pepper, 1 egg.
Soak bread in cold water; when soft press out all water; fry onion in
butter; add bread, parsley and seasoning; add beaten egg last.
FISH STUFFING (3)
½ c lean veal, ⅛ lb fat bacon, ¼ c bread crumbs, ¼ tsp salt, ⅛
tsp pepper, 1 tsp onion, 1 tsp parsley.
Chop meat very fine; add bread crumbs soaked and pressed and seasonings.
MUSHROOM STUFFING
Mix ½ c bread crumbs with 3 tbp melted fat and ⅓ c mushroom caps, cut
in pieces; then add ½ tsp salt and few grains pepper.
OYSTER STUFFING
1 c cracker crumbs, ¼ c melted fat, ½ tsp salt, ⅛ tsp pepper, 1½
tsp lemon juice, ½ tbp finely chopped parsley, 1 c oysters.
Add seasonings and fat to cracker crumbs; clean oysters and remove
tough muscles; add soft parts to mixture, with 2 tbp oyster liquor to
moisten.
CHILLED DESSERTS
=Sorbet=: A name frequently given to water ice wherein a number of
kinds of fruit are used.
=Mousse=: Heavy cream beaten until stiff; flavored and allowed to stand
3 hr in a mold packed in ice and salt.
=Frappe=: Water ice frozen to the consistency of mush.
=Sherbert=: Water ice to which a small amount of gelatine or beaten
whites of eggs are added.
=Water Ice=: Sweetened fruit juice diluted with water frozen.
Every cook should have a good freezer to make attractive and nourishing
desserts with very little work. There are many good freezers on the
market. A heavy canvas bag to crack ice in and a heavy wooden mallet
are essential. The can, dasher and cover of a crank freezer should be
thoroughly cleaned and scalded; then cooled well before using.
Place the can in the freezer, then put in dasher and pour in mixture.
The can should be only ¾ full so as to allow for expansion of the
mixture. Adjust the cover and top in place. Then pack with alternate
layers of ice and salt. When a vacuum freezer is used, the ice should
be chopped real fine. Always remove the drainage plug when using a
freezer. Do not put salt near the top of the freezer. Turn the crank
very slowly when starting. When mixture is frozen, open can, remove
dasher and pack the frozen mixture down with a wooden spoon. Cover
again; repack with more ice and salt; cover with newspapers, canvas or
piece of carpet and let stand until needed. It takes about 15 min to
freeze a mixture with a crank freezer and about 1 hr with a vacuum
freezer.
If cold water is let run on the can the frozen mixture can be easily
removed. Pretty moulds are now on the market in which cream can be
packed and then placed in ice. They are very pretty to serve at parties.
ICE CREAM CONES
¼ c butter, ½ c powdered sugar, ¼ c milk, ⅝ c flour, ½ tsp
vanilla.
Cream butter and sugar; add milk very slowly; flour and flavoring;
spread very thin with a broad bladed knife on the bottom of a greased
oblong tin; bake until light brown; cut quickly in large squares and
roll up, beginning at one corner. If squares become too brittle to roll
up, place in oven again to soften; pinch the lower edge together.
MACAROON BISQUE
1 c heavy cream, 6 macaroons, 1 tbp powdered sugar, 1 tsp vanilla.
Whip cream until stiff with powdered sugar; flavor with vanilla; then
add macaroons broken into small pieces; serve in sherbert glasses;
garnish with whole macaroons around edge of glass and marachino
cherries or glacied fruit on top.
CHOCOLATE CHARLOTTE
1¼ tbp gelatine, ¼ c cold water, ¾ c scalded evaporated milk, 1½
sq chocolate, ¾ c sugar, ¼ c boiling water, 1 c heavy cream, 1
tsp vanilla.
Soak gelatin in cold water; add scalded evaporated milk to it while
hot; stir until gelatine is dissolved; melt chocolate over hot water;
add sugar slowly and then boiling water a little at a time; add slowly
to gelatine mixture while both are hot; cool; add cream and vanilla;
pour into fancy molds lined with ladyfingers; chill.
PHILADELPHIA ICE CREAM
1 qt thin cream, 1 c sugar, flavoring.
Scald cream, but do not boil; add sugar; add flavoring; when mixture is
cold, freeze; do not turn dasher too fast but steadily; when frozen,
remove dasher; pack cream down in freezer and set aside for 1 hr.
SIMPLE ICE CREAMS
A good ice cream may be made as follows: Allow 2 tbp sugar to each
cupful of thin cream (half milk and half cream); flavor and freeze.
FROZEN CUSTARD
Scald 1 qt milk; moisten 2 tbp cornstarch with a little cold milk; add
it to hot milk; stir until it begins to thicken; beat 4 eggs with 1 c
sugar; add to them the hot milk; cook 1 min; take from fire; add 1 tbp
vanilla; cool and then freeze.
GRAPE SHERBET
1 pt grape juice, 1 c sugar, 1 qt milk.
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
cold milk; freeze at once. This makes a lilac colored sherbet.
LEMON SHERBET
Juice of 3 lemons, 1½ c sugar, 1 qt milk.
Mix juice and sugar, stirring constantly, while slowly adding very cold
milk; if added too rapidly, mixture will curdle; however, this does not
affect quality; freeze and serve.
LIME SHERBET
2 c evaporated milk, 1 c water, 1 c coffee cream, 1½ c sugar, few
grains salt, juice 1 lemon, juice 4 limes.
Add sugar and salt to combined milk, water and cream, stirring
occasionally; add lime and lemon juice slowly, stirring constantly;
freeze.
CHERRY ICE CREAM
1 qt cherries, stoned and run through fc, 1 to 2 c sugar,
depending on sourness of cherries, 2 tbp lemon juice, few grains
salt, 1 c evaporated milk, 1 c cream.
Combine evaporated milk and cream; chill; add sugar, lemon juice and
salt to chopped cherries; let stand until sugar dissolves; rub through
a sieve; partly freeze milk and cream mixture, then add cherry pulp and
syrup and finish freezing.
PEACH ICE CREAM
8 large ripe peaches, 1½ c lemon juice, 2¼ c sugar, 2 c
evaporated milk, 2 c cream, ⅛ tsp salt.
Pare peaches; mash and rub through a sieve; add ingredients in order
given and stir until all are well blended; let stand for 20 min so that
all the sugar may dissolve; freeze.
PINEAPPLE SHERBET
4 c water, 1½ c sugar, 2 c shredded pineapple, juice 1 lemon, 1
egg white.
Boil water and sugar together 10 min; drain pineapple and add with
lemon juice; cool; freeze; when partly frozen fold in stiffly beaten
egg whites; turn freezer constantly until mixture stiffens; remove
dasher and repack. If canned pineapple is used, only half the amount of
sugar will be needed.
PINEAPPLE WHIP
¼ box of gelatine, 1 can grated pineapple, ½ c sugar, 1 pt cream.
Soak gelatine in as little cold water as possible; mix pineapple and
sugar together and bring to a boil; add gelatine and let stand about 3
hr until it begins to get stiff; then beat in the whipped cream; serve
very cold in tall glasses with a marachino cherry on top of each; will
serve 6 persons.
MAPLE WALNUT PUDDING
1½ c brown sugar, 2 c water, ⅓ c cornstarch, moisten in part of
water, a little salt.
Boil together 20 min; beat whites of 3 eggs stiff and stir into
mixture, which will be thick and clear; add 1 c walnut meats broken
up and 1 tsp vanilla; turn into mould; use yolks of eggs for boiled
custard to be served around pudding.
BISCUIT TARTONI
1 c milk, 1½ tsp gelatine dissolved in ¼ c cold water, 1 egg, ½ c
sugar, pinch of salt, ½ pt cream, 1 tsp vanilla.
Heat in db but don’t boil it; add the gelatine (after putting milk in
dish that is to be used for the dessert) and beaten egg, to which sugar
has been gradually added; stir this all well and put aside to cool;
when cold, add the cream (well whipped) and the vanilla and salt; then
set aside until firm; serve in sherbet glasses and garnish with chopped
macaroons and cherries. This amount serves 4 people and it can be
doubled.
MOCK MAPLE TAPIOCA
Cook ½ c instant tapioca, 1 c of dark brown sugar, a pinch of salt and
3 c water in the upper part of db for 15 min; when clear, remove from
fire; flavor to taste with vanilla extract and pour into a ring mould
that has been rinsed with very cold water; set in a cold place to chill
and harden and serve unmolded; fill the center with sweetened whipped
cream that has been blended with half c of powdered macaroon crumbs.
VANILLA BLANC MANGE
½ c sugar, 3 tbp cornstarch, 3 tbp flour, ¼ tsp salt, 3 c scalded
milk, 2 egg yolks, 1 tsp vanilla, 2 egg whites.
Mix sugar, cornstarch, flour and salt together; add milk and mix well;
cook over boiling water until thick, stirring constantly; cover and
cook 15 min longer; remove from fire, pour on the beaten egg yolks
and cook 2 min longer over boiling water, stirring constantly; add
vanilla and fold in stiffly beaten egg whites; pour into a large mold
or individual molds which have been dipped in cold water; chill; serve
with fresh fruit or chocolate sauce.
MAPLE WALNUT TAPIOCA
1 pt milk, ⅓ c minute tapioca, 1 c maple syrup, ½ tsp salt, 1
egg, ⅔ c walnut meats, chopped fine.
Scald milk in db; add minute tapioca, maple syrup and salt and cook
15 min, stirring frequently; pour small amount of mixture slowly over
slightly beaten egg yolk, stirring vigorously; return to db and cook
until mixture begins to thicken like custard; cool; add walnut meats,
and fold in the stiffly beaten egg white; serve in sherbet glasses;
garnish with nut halves and whipped cream, or with top milk.
CARAMEL MOUSSE
This variety of mousse is excellent, and, if the weather is
sufficiently cold, below freezing, it may be frozen without the
assistance of either ice or rock salt; melt 1 small c of brown sugar
in a saucepan; stir until dark brown; add ½ c of boiling water and
continue to simmer for 5 min; then remove from the fire and dissolve in
it 1 level tbp granulated gelatine that has been soaked until soft in
cold water to cover; allow the mixture to cool and fold into it 1 pt of
chilled double cream that has been whipped solid, flavored with ½ tsp
vanilla and drained; pour into a fancy mold; cover tightly, and set out
in freezing temperature for 3 hr.
RASPBERRY PYRAMID
Cook 1 c rice till thoroughly done; while hot put thin layer on plate;
cover with ripe raspberries (canned ones can be used); then another
layer of rice, and so on until rice is used; making each layer smaller
than the preceding one; making pyramid; let stand till cold; cut in
slices; serve with cream or soft custard.
ITALIAN CREAM
Heat 1½ c coffee, ½ c milk, 1 envelope minute gelatine in db; add
⅔ c sugar, ¼ tsp salt, yolk 3 eggs well beaten; cook until mixture
thickens; remove from fire and add whites of eggs beaten stiff, ½ tsp
vanilla; mould in cups or jelly tumblers; serve with whipped cream.
FROZEN PUDDING
Cook until the syrup will spin a thread, 1 c each water and sugar. Have
ready the well-beaten yolks of 4 eggs, stir into the cooked syrup,
little by little and return to the fire; cook until quite thick; beat
until cool, then add a level tbp gelatine that has been soaked for ½ hr
in 2 tbp milk or water; then soften over tea kettle; beat again until
thick; add 1 pt cream that has been scalded and cooled or whipped; then
freeze; when ready to pack in a mold or in a freezer add 1 lb candied
fruit, cut in small pieces; let stand 2 hr at least before serving.
SLICED PEACH ICE CREAM
1½ c sugar, ½ tsp salt, 2 c milk, ½ c peach juice, 2 c cream, 1
tsp vanilla, 2 thin slices of orange, 2 c peaches.
Slice peaches; wash in hot water; bake with ½ c sugar, orange slices;
hot water to cover in covered dish 1 hr; dissolve 1 c sugar in drained
peach juice; add to cream, milk, salt and vanilla; freeze to a mush;
add sliced peaches and finish freezing.
FRENCH ICE CREAM
2 c milk, 5 egg yolks, few grains salt, 1 c sugar, 2 c cream, 1
tbp vanilla.
Scald the milk in a db or over hot water; beat egg yolks, salt and
sugar together until light; pour the scalded milk on them and stir
until well mixed; return to boiler and cook until the mixture coats
the spoon, stirring constantly; remove from fire; add cream and stir
well; cool; add vanilla; turn into a freezer and freeze, using 1 part
rock salt to 8 parts finely cracked ice; turn freezer constantly until
mixture stiffens; remove dasher and repack, using 1 part salt and 3
parts ice; serve with chocolate sauce.
COFFEE ICE CREAM
Follow recipe for French Ice Cream, adding ¾ c strong black coffee.
FIG ICE CREAM
1 pt milk, ½ c sugar, ¼ tsp salt, 1 c fig juice, ¼ c ground
coffee, 1½ c figs (cooked and cut in pieces), 1 c cream, 2 eggs,
1 tsp vanilla, 2 tbp flour.
Tie coffee in cheesecloth and scald with milk; mix sugar, flour
together; moisten with a little cold milk and add beaten eggs; add to
scalded milk and stir constantly until thick; remove from fire; take
out coffee bag; add cold fig juice, cream, vanilla and salt; freeze to
a mush consistency; add figs and finish freezing.
NESSELRODE PUDDING
½ lb almond paste, 30 French chestnuts, 1 pt cream, pt can of
pineapple, 10 egg yolks, ½ lb candied fruit, 1 tbp vanilla
extract, 4 tbp grape juice, 2 c water, 1 c sugar, ¼ tsp salt.
Blanch the chestnuts and pound to a paste; rub almond paste smooth;
boil sugar, water and pineapple juice 20 min; beat egg yolks, stir
them into syrup; cook over boiling water, beating the mixture until
it thickens; place in a pan of cold water and beat 10 min; mix almonds
and chestnuts with the cream; add the candied fruit, the pineapple,
cut fine; mix this with the cooked mixture; freeze as ice cream; pack
in a chimney mold. In serving, fill the hole with preserved chestnuts;
garnish with whipped cream and preserved cherries.
VANILLA ICE CREAM
1 qt cream, 1 pt milk, 1 c sugar, ⅛ pkg gelatine, ⅛ tsp salt, 1
tbp vanilla.
Soak the gelatine in a little cold milk; scald the milk and sugar; pour
over the gelatine; add salt; strain and cool. Whip the cream; add it
to the milk mixture; add vanilla, and freeze as usual. This rule packs
easily into fancy forms and holds its shape in a warm room better than
pure cream.
CHOCOLATE ICE CREAM
Melt 4 oz of chocolate; add 1 c water and boil for 5 min; add this to
any vanilla ice cream mixture.
PRUNE ICE CREAM
1 c prune juice, 1 c milk, 1 c sugar, 1 tsp vanilla, 1 c cream, ½
lemon, ¼ tsp salt, 1 4″ stick cinnamon, 2 c prunes.
Wash prunes and cover with sugar, lemon cut in slices, stick cinnamon
and warm water to cover; bake 1½ hr; remove pits and cut in small
pieces; combine prune juice with milk, cream, vanilla and salt; freeze
to a mush; add cut prunes and finish freezing.
VANILLA ICE CREAM (2)
3 c cream, 1 c milk, ¾ c sugar, 2 tsp vanilla.
Whip 2 c of the cream; to the thin part that drains from the whip add
1 c of cream and 1 c of milk, the sugar and scald thoroughly; cool and
add flavoring; freeze till soft mush, then add the whipped cream; turn
the freezer as fast as possible for 5 min; remove dasher; repack and
let stand 30 min before serving.
BURNT ALMOND ICE CREAM
Beat the yolks of 4 eggs light; add to them a cup of sugar and a pt of
milk; put over the fire in a db; cook until the mixture thickens like a
custard; take from fire; whip in the whites of the eggs, beaten stiff,
a cupful of almonds, which have been shelled, blanched, and chopped
fine, browned in 2 tsp of caramel sugar, and pounded to a coarse
powder; flavor with a tsp of almond extract; freeze.
CHOCOLATE MOUSSE
Melt 2 sq of chocolate with ½ c sugar and add 1 c of cream and scald;
add 1 tbp gelatine dissolved in cold water, ¾ c sugar, 1 tsp vanilla
and a dash of salt; strain into a bowl and set in a pan of ice water,
stir occasionally until it thickens; pour into a mold, rubbing inside
the lid of the mold with lard to form a waterproof coating so no brine
can enter; pack in ice and salt, and let stand for 4 hr.
PINEAPPLE MOUSSE
Soften 1 tsp gelatine in 3 tbp cold water 5 min and dissolve in 1 c of
scalded pineapple juice; add ¾ c of sugar and let cool; then add the
juice of ½ lemon and 1 pt double cream; beat the mixture with an egg
beater until thick; turn into a chilled mold; press the cover down over
wrapping paper, and let stand packed in equal measures of ice and salt
3 or 4 hr; turn from the mold and surround with ½ slices of pineapple
sugared.
=How to Whip Gelatine=: Begin to whip the jelly while it is still
liquid—cold but not yet congealing—and whip till it is of the
consistency of thick whipped cream. Use egg beater and keep the
gelatine cold while whipping by setting the dish in cracked ice, ice
water or very cold water. A tin or aluminum qt measure is an ideal
utensil for the purpose. Its depth prevents spattering, and tin and
aluminum admit quickly the chill of the ice or cold water; add cream or
whatever else goes into the dessert—not before—whipping the gelatine.
The whipping process more than doubles the quantity of plain gelatine,
so that when whipped, 1 pkg of gelatine serves 12 persons instead of 6.
RICE ITALIAN CREAM
½ c uncooked rice, 1 tbp gelatine dissolved in 4 tbp cold water,
whites of 2 eggs, ½ c sugar, ⅛ tsp nutmeg or cinnamon, 4 c milk,
1 tsp salt, 1 tsp vanilla.
Wash the rice and cook it with sugar, salt and milk until soft and
thick, stirring it frequently; stir the dissolved gelatine into the hot
rice mixture; add the spices, and let the mixture cool; when nearly
set, fold in the whites of eggs beaten stiff, the vanilla, and turn
the mixture into wet molds; serve with whipped cream or with a custard
sauce, dotted with tart jelly.
COCOA PUDDING
1 c milk, 2 tbp granulated gelatine, ½ c cold water, ¾ c sugar,
1½ tsp vanilla, 1 pt cream, whipped, 3 tbp cocoa.
Stir cocoa and sugar in cold milk; place over fire in db; scald; soak
gelatine in the cold water until soft; add to scalded ingredients;
stir until dissolved and remove from fire; pour into a cold bowl; set
in a pan of cold water and stir occasionally; changing water as it
becomes warm; when beginning to stiffen, add vanilla and the cream; mix
thoroughly; pour into a mold previously wet in cold water, and set on
ice until firm; unmold and serve plain or with vanilla flavored sauce.
PINEAPPLE DELICIOUS
Soak 1½ tsp gelatine in ¼ c cold water 5 min and dissolve over hot
water; mix 2 c crushed pineapple and ½ c sugar with gelatine; set
in a pan of crushed ice and stir until mixture thickens; then add ⅓ c
chopped nut meats and 1 c marshmallows cut in pieces; fold in 1 c
heavy cream, stiffly beaten; turn into individual molds that have been
wet with cold water and chill thoroughly; remove from molds and serve
immediately.
PEACH CREAM
1 qt peaches, 1 c water, ⅔ c sugar, 1 c whipped cream, 2 level
tbp granulated gelatine, ¼ c cold water.
Cook peaches till tender with water and sugar; then pass them through
a sieve; soak the gelatine for 10 min in ¼ c cold water; then dissolve
over boiling water and add to the peaches; whip the cream stiffly and
add to the fruit pulp when the latter is nearly cold; mix smoothly and
turn into a wet china or granite mold; have the cream very cold when
turned out. The mold may be decorated with sections of fresh peaches if
desired. Canned peaches can be used for making this dessert.
COFFEE CREAM
1½ c milk, 3 eggs, ½ c sugar, 2 level tbp granulated gelatine, ⅔
c strong coffee, 1 c whipped cream.
Make a custard by cooking the eggs and milk in a db till they coat the
back of a spoon, stirring while mixture is cooking; soak the gelatine
for 10 min in the coffee, and add to the custard, which should be hot
enough to dissolve the gelatine; put in the sugar and stand the mixture
aside to cool while the cream is being whipped; add the cream when the
first mixture is nearly cold, stir in thoroughly and turn into a wet
mold; chill before serving.
JELLIED PRUNES
⅓ lb prunes, 2 c cold water, boiling water, ½ c cold water, 2½
tbp granulated gelatine, 1 c sugar, ¼ c lemon juice.
Pick over, wash and soak prunes for several hours in 2 c cold water,
and cook in same water until soft; remove prunes; stone and cut in
quarters. To prune water add enough boiling water to make 2 c; soak
gelatine in ½ c cold water; dissolve in hot liquid; add sugar, lemon
juice; then strain; add prunes; mold and chill; stir twice while
cooling to prevent prunes from settling; serve with sugar and cream.
ORANGE JELLY
2 tbp granulated gelatine, ½ c cold water, 1½ c boiling water, 1
c sugar, 1½ c orange juice, 3 tbp lemon juice.
=To Remove Juice from Oranges=: Cut fruit in halves crosswise, remove
with spoon pulp and juice from sections, and strain through double
cheesecloth, or use a glass lemon squeezer.
PINEAPPLE JELLY
2 c boiling water, ½ c sugar, 1 c pineapple juice, 3 tbp lemon
juice, 2 tbp granulated gelatine, 2 tbp cold water, 1⅓ c
pineapple cubes.
Pour water over sugar and when sugar has dissolved, add gelatine soaked
in cold water 5 min; then add juice drained from canned pineapple and
lemon juice and strain; when mixture begins to thicken, add canned
pineapple; cut in ½″ cubes; turn into a mold, first dipped in cold
water, and chill thoroughly.
COFFEE JELLY
2 tbp granulated gelatine, ½ c cold water, 1 c boiling water, ⅓ c
sugar, 2 c boiled coffee.
COFFEE SPONGE
2 tbp granulated gelatine, ¼ c cold water, 2 c strong boiled
coffee, ⅔ c sugar, whites 3 eggs, few grains salt.
Soak gelatine in cold water and add to hot coffee; then add sugar;
strain into pan; set in larger pan of ice water; cool slightly, then
beat, using a wire whisk until quite stiff; add whites of eggs, beaten
until stiff, and continue the beating until mixture will hold its
shape; turn into a mold first dipped in cold water; chill thoroughly;
remove from mold and serve with sugar and thin cream.
SPANISH CREAM
1 tbp granulated gelatine, 3 c milk, whites 3 eggs, yolks 3 eggs,
½ c sugar (scant), ¼ tsp salt, 1 tsp vanilla or 3 tbp wine.
Scald milk with gelatine; add sugar; pour slowly on yolks of eggs
slightly beaten; return to db and cook until thickened, stirring
constantly; remove from range; add salt, flavoring and whites of eggs
beaten stiff; turn into individual molds, first dipped in cold water,
and chilled; serve with cream. More gelatine will be required if large
molds are used.
MAPLE NUT PUDDING
1½ c brown sugar, 2 c boiling water, ⅓ c cornstarch, ¼ c cold
water, whites 3 eggs, ½ c English walnut meats, few grains salt.
To brown sugar add boiling water and cornstarch diluted with cold
water; cook over flame until mixture thickens, stirring constantly;
then cook in db 15 min, stirring occasionally; remove from range and
add whites of eggs, beaten until stiff, nut meats, broken in small
pieces, and salt; mold and chill; serve with a custard sauce made of
yolks of eggs.
RAISIN PUDDING
2 c boiling water, 1 c walnuts, 1 tsp vanilla, ⅔ c sugar, 2 tbp
flour, 1 pt ice cream, 2 c raisins.
Cook raisins in boiling water until tender; mix sugar and flour and
add to raisins, stirring constantly until thick; remove from fire and
add nuts and flavoring; cool; serve in parfait glasses topped with ice
cream.
PRINCESS PUDDING
1 tbp gelatine, 2 tbp cold water, 3 egg yolks, well beaten, ½ c
sugar, juice and rind 1 large lemon, 3 egg whites, stiffly beaten.
Soak the gelatine in the cold water; dissolve over boiling water; beat
the egg yolks until thick and lemon colored; add sugar gradually while
beating constantly; add the dissolved gelatine, lemon juice and rind;
stir until it begins to thicken, then pour in the stiffly beaten egg
whites; pour in a mold which has been rinsed in cold water and chill;
when stiff unmold and serve with sweetened and flavored whipped cream.
DELICIOUS PUDDING
Fill a deep dish or platter with lemon or wine jelly; build with
ladyfingers, log cabin shape; fill center of log cabin with whipped
cream; garnish with some pretty, bright jelly; cut in cubes.
RUSSIAN CREAM
4 eggs, 1 c sugar, 1 qt milk, ½ box gelatine dissolved in ½ pt
water.
Beat the yolk of the eggs and sugar together and cook with the milk
like custard; take this from the stove and add the well-beaten whites
of the eggs, stirring rapidly for a few min; then add the gelatine and
a tsp of some flavoring extract; pour into a pretty shaped dish to
harden; when ready to serve, turn out on small platter; make this the
day before you use it; half the quantity is enough for 2 or 3 persons.
MOCHA MACAROON PUDDING
1 pt milk, 1 c strong coffee, 6 tbp minute tapioca, ¼ tsp salt, 1
tbp dry cocoa, 6 tbp sugar, 1 egg, 1 tbp butter, 1 tsp vanilla, 5
macaroons.
Scald milk and coffee in db; add minute tapioca and salt and cook
for 15 min, stirring frequently; mix cocoa with sugar and add; pour
small amount of mixture slowly over slightly beaten egg yolk, stirring
vigorously; return to db and cook until mixture begins to thicken
like custard; remove from heat, stir in butter, vanilla and crumbled
macaroons; fold in stiffly beaten egg whites; chill; serve in sherbet
glasses, garnished with sweetened whipped cream flavored with vanilla.
CRUSTADES OF FRUIT
Cut stale sponge cake into squares of a size suitable for individual
service; remove a square piece from the center of each, forming a case;
fill the hollow centers with julienne strips of preserved fruit, pears,
peaches and pineapple, mixed with cooked sultana raisins and a thick
syrup, flavored with marachino cordial; ornament each with a tiny star
of sweetened whipped cream pressed through a pastry tube.
GINGER TAPIOCA
1 pt milk, 3 thin strips outside yellow skin of orange, ¼ c
minute tapioca; ⅓ c sugar, ¼ c orange juice, 1½ tbp ginger syrup,
2 tbp preserved ginger, chopped fine, 1 egg, ½ c heavy cream, 1
tbp sugar.
Scald milk with orange peel in db; add tapioca and cook 15 min,
stirring frequently; remove orange peel; add sugar, orange juice,
ginger syrup and preserved ginger; pour small amount of mixture over
slightly beaten egg yolk, stirring vigorously; return to db and cook
until thickened; cool; fold in stiffly beaten egg white; chill; whip
cream with 1 tbp of sugar; fold into pudding; serve in sherbet glasses;
garnished with sweetened whipped cream and candied ginger.
FRUIT BAVARIAN FLUFF
1 c milk, 3 tbp sugar, 2 tsp granulated gelatine, 1 c whipped
cream, 2 egg yolks, ½ tsp vanilla, 2 tbp cold water, 4 slices
pineapple, 1 c cooked peaches, 1 c cooked figs, ½ c cooked prunes.
Dry all fruit on a towel before adding to mixture; scald milk in db;
pour over the egg yolks, which have been mixed with sugar; return to
db and cook until custard coats the spoon; remove and add gelatine,
which has been softened in cold water; then add cut fruit, vanilla and
whipped cream; mix lightly and set aside to harden.
PLAIN BAVARIAN CREAM
2½ tbp gelatine, ½ c cold milk, 3 egg yolks, ½ c sugar, few
grains salt, 1½ c scalded milk, 1 tsp vanilla, ½ pt cream,
whipped.
Soak gelatine in the cold milk 5 min; beat egg yolks, sugar and salt
together until light; add scalded milk and stir until well mixed; cook
in db or over hot water, stirring constantly, until mixture coats the
spoon; add gelatine and stir until dissolved; set in pan of cold water
and stir until mixture begins to thicken; add vanilla and fold in
whipped cream; turn into a mold which has been dipped in cold water;
chill until firm.
SPANISH CREAM
Follow the recipe for Bavarian Cream, folding in the stiffly beaten
whites of 3 eggs instead of whipped cream.
VANILLA ICE CREAM (3)
1 pt milk, 1 pt cream, 1 c sugar, 2 eggs, 1 tsp flour, ¼ tsp
salt, 2 tsp vanilla.
Scald the milk; mix sugar, flour and salt, stir into it; cook 20 min,
stirring constantly; pour boiling hot on the beaten eggs; strain; add
the cream and flavoring and freeze as usual.
RAISIN MOONLIGHT
1 tbp granulated gelatine, 2 egg yolks, ¼ tsp salt, 12
marshmallows, 1 c whipping cream, 2 tbp cold water, 1 c milk, ¼ c
sugar, ½ tsp vanilla, 2 slices pineapple, 1 c raisins, plumped.
Soften gelatine in cold water; scald milk in db; pour over egg yolks,
which have been mixed with sugar and salt; return to boiler and cook
until custard coats spoon; remove from fire; add vanilla and soften
gelatine and stir until dissolved; add marshmallows while custard is
hot to melt them partially; when cold, add fruit and set aside to
chill; serve in sherbet glasses.
POULTRY AND GAME
In selecting a chicken pick one with soft feet, smooth skin and soft
cartilage at end of breastbone and with pin feathers. Fowl has rough,
square feet, coarse skin, a rigid breastbone and long hairs. A young
chicken is covered with pin feathers. Spring chicken is best for
broiling; young, fat chickens for roasting. The comb of a good, healthy
chicken or hen is a bright red.
=Dressing and Cleaning Chickens=: Pick off pin feathers, singe over gas
stove or burning paper; cut the skin of neck near the head, push skin
back and cut off head at base of neck; Cut skin around leg ½″ below
the leg joint; break bone with a sharp rap and pull off foot. Cut just
below breastbone to the tail and carefully draw out entrails; save the
giblet, kidneys and heart; cut skin on under part of throat and remove
crop and windpipe. Wash chicken well with cold water both inside and
outside and drain and wipe well.
=Trussing Chicken=: Draw the wings and legs close against the body and
fasten with string or skewers; draw the skin of neck to the back and
fasten with string or a small wooden skewer.
=Stuffing Chicken=: Pack stuffing in until the bird looks plump; when
cracker stuffing is used, allow for swelling. Sew openings with half a
dozen stitches, leaving a long end to pull out when ready to serve.
=Cutting up Chicken=: Follow directions for cleaning and dressing. Cut
skin and flesh at base of leg, between leg and side of body; disjoint
leg. Separate upper part of leg, second joint, from the lower part of
leg, drum sticks, as the leg is separated from the body; cut skin and
flesh between wing and body; bend wing back and cut flesh and disjoint
wing. Follow same directions for other side of chicken. Then begin 2″
below breastbone and cut along the ribs to collarbone; disjoint; divide
the back along the middle line with a cleaver or heavy knife; then from
the tip of the breastbone slice off the wishbone piece and divide the
remaining breast.
The same directions hold good for the preparation of turkey and duck.
ROAST CHICKEN
Singe, dress, wash and wipe with a damp cloth a young chicken; stuff
with poultry stuffing; tie wings and legs close to body; spread with
melted fat, and sprinkle with salt and pepper; put in quick oven 15
min; add 1 c water; reduce heat and cook until done, allowing 15 min to
a pound; baste often; adding hot water if necessary; serve with Giblet
Gravy. A tough fowl can be cooked in the fireless cooker until tender;
then stuff and brown in the oven.
=Giblet Gravy=: Pour off liquid from pan in which chicken is roasted;
let this settle; remove 4 tbp of chicken fat and place back in pan;
heat and add 4 tbp flour; when they have cooked and browned together,
add a little at a time of 2 c broth in which giblets cooked; season
with salt and pepper; chop giblets very fine and add to gravy.
ROAST CAPON
Follow directions for Roast Chicken. Stuff with Oyster Stuffing.
FRIED CHICKEN
Select young frying chickens weighing 2½ to 3 lb each; clean, singe and
disjoint; sprinkle with salt and pepper and roll in flour; melt enough
fat in a large iron frying pan to have it about 1″ deep; when hot place
pieces of chicken in it; cover and fry slowly until a delicate brown,
turning pieces occasionally; serve hot.
BROILED CHICKEN
Follow directions for cleaning chicken; cut along breastbone and bend
2 halves of chicken back; then cut backbone with heavy knife; sprinkle
with salt and pepper and spread with butter; lay on broiler; cooking
inside next to fire as long as possible without scorching; then turn
and cook outside a golden brown; serve with butter.
BOILED CHICKEN
Follow directions for cleaning chicken. Place in a kettle of boiling
water so as to half cover chicken; simmer gently for 3 hr; skim any
scum which rises to the top; add ¼ c rice and 1 c milk to make it
white; add salt ½ hr before it is done; reduce liquid to about 1 pt and
add chopped parsley, celery and thyme and chopped hard-boiled eggs;
this can be served with the chicken.
STEAMED CHICKEN
Follow directions for cleaning chicken. Rub salt, pepper and butter
over chicken; place in steamer and cook 4 hr.
CHICKEN A LA QUEEN
3 tbp minute tapioca, ¼ tsp salt, ¹⁄₁₆ tsp paprika, 1 tbp chopped
parsley, 1 pt hot chicken stock, ½ c cream, 1 c cooked chicken,
diced, thin strips of pimento.
Cook in db 15 min, stirring frequently; tapioca, salt, paprika and
parsley in hot stock and cream; add chicken and cook 5 min longer;
serve on strips of thin toast; garnish with strips of pimento.
CHICKEN ASPIC
4 tbp gelatine, ½ c cold water, 1 pt celery, cut small, 1½ pt
seasoned meat stock, 1 pt chicken, cut small.
Soak gelatine in cold water; heat stock to boiling point; add soaked
gelatine; remove from fire and stir until all dissolved; strain; rinse
mold in cold water; pour in enough gelatine mixture to fill mold ¼″ its
depth; chill, and when set, arrange design, using hard-cooked eggs,
pimento or green pepper; cover this with a little of gelatine mixture
and chill again until design is set; mix celery and chicken and fill
mold with this; pour remaining meat stock gelatine mixture over the
whole; chill. This may be molded in individual molds or a large mold
and served as a meat course, entree or salad.
N. E. FRIED CHICKEN
Clean carefully; draw and disjoint fowl; season well and roll each
piece in flour; brown in hot fat in an iron frying pan; use part lard
and part butter for fat and have very hot so pieces will brown quickly;
when nicely browned, cover and heat very hot; then add 1 c boiling
water; cover closely and place in moderate oven; simmer 1 hr. When
ready to serve, remove chicken and make gravy from liquid; add a cup of
rich milk, for variety, in place of boiling water.
AMERICAN CHOP SUEY
2 c cold chicken, 1 c cooked celery, 1½ c cooked rice, 1 tsp
salt; ⅛ tsp pepper, 1 tbp fat, 2 tbp flour, 1½ c chicken stock.
Cut chicken and celery in thin strips before measuring; mix with rice,
salt and pepper; melt fat; add flour and mix well; add stock slowly and
bring to boiling point, stirring constantly; add chicken mixture and
heat thoroughly. 1 c cooked mushrooms may be added.
AMERICAN PORK CHOP SUEY
Follow directions for American Chop Suey, using cooked pork instead of
chicken.
CHICKEN EN CASSEROLE
1 small fowl or chicken, 1 c bread crumbs, ½ c cooked ham, 6
chestnuts, blanched, 2 egg yolks, ½ to 1 c milk, ½ c rice,
uncooked, 1 pt water, nutmeg, thyme, marjoram, parsley, onion
juice, 2 carrots, 2 onions, salt, flour.
Prepare the fowl for stuffing; detach legs and wings; bone the former
and stuff them and the body of the fowl with stuffing made as follows:
Chop the liver, ham and chestnuts: mix together with bread crumbs, milk
and egg yolks; season to taste with nutmeg, parsley, thyme, marjoram,
salt and a few drops of onion juice; roll fowl legs and wings in flour
and brown in pan; place in casserole; add carrots, diced, onions
sliced, rice and water; cover tightly; simmer chicken 1 hr in oven;
fowl 2 hr.
CHICKEN A LA MARENGO
1 3-lb chicken, 6 mushrooms sliced, ½ c stewed tomatoes, 1 small
onion minced, a few truffles, ½ c brown sauce, 1 tsp salt.
Clean and dress and cut the chicken in small joints; dry it carefully
and fry to a good brown in olive oil or butter; place in a braiser with
seasonings and vegetables; cover closely and simmer ½ hr; adding more
water as it boils away; serve on a chaffing dish; garnish with croutons
of puff paste and poached eggs.
CHICKEN PIE
Dress, clean and singe a fowl; put in a saucepan with boiling water
to cover; add a sliced carrot, 1 stalk celery, 1 sprig parsley and 1
slice onion; bring to the boiling point; cover and simmer until fowl is
tender, allowing about 30 min to the pound; when half done season with
salt and pepper; remove skin of the fowl and cut meat from the bones,
keeping it in large pieces; put in a baking dish; boil chicken stock
down to 3 c; strain and skim off most of the fat; mix 4 tbp flour to a
smooth paste with cold water and add to the stock; bring to the boiling
point, stirring constantly, and add to the chicken, with ½ lb mushrooms
sliced and sauteed in 2 tbp fat; cover with plain pastry; bake in a
quick oven 15 min or until crust is brown.
CHICKEN TIMBALES
2 tbp butter, ¼ c stale bread crumbs, ⅔ c milk, 1 c chopped
cooked chicken, ½ tbp chopped parsley, 2 eggs, salt, pepper.
Melt butter; add bread crumbs and milk and cook 5 min, stirring
constantly; add chicken, parsley and eggs slightly beaten; season with
salt and pepper; turn into buttered individual molds, having molds ⅔
full set in pan of hot water; cover with buttered paper and bake 20 min.
CHICKEN FRICASSEE
1 year old chicken, 1 tbp butter, 1 tsp lemon juice, ½ tsp celery
salt, 2 tbp flour, 1 c cream, 1 egg, ¼ tsp pepper.
Dress, wash and cut up the chicken as directed; wipe each piece;
sprinkle with salt and pepper; roll in flour; brown in butter; cover
with boiling water and simmer 40 min; remove the meat; reduce the stock
to 1 pt to be used for sauce.
For the sauce melt butter; add flour and seasonings; cook together; add
the broth and lemon juice, a little at a time, and cook until smooth;
add the scalded cream; pour this slowly over the egg well beaten, stir
well; arrange the pieces of chicken on a hot platter in something like
the order in which they grow; garnish with toast points and pour the
hot sauce over all.
PEANUT STUFFING
3 c soft bread crumbs, ¾ c chopped peanuts, ½ tsp onion juice,
1 tsp salt, ⅛ tsp pepper, 1 tbp chopped parsley, 2 tbp fat, ½ c
stock or water.
Mix bread crumbs and peanuts; add onion juice, salt, pepper and
parsley; moisten with fat melted in hot stock or water; mix thoroughly.
CHESTNUT STUFFING
3 c soft bread crumbs, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, ¼ c
hot milk, 2 c boiled French chestnuts.
Mix bread crumbs, salt and pepper; moisten with fat melted in the
hot milk; chop the chestnuts rather fine and add to the bread crumb
mixture; mix thoroughly.
OYSTER STUFFING
3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, few drops onion
juice, 1 tbp chopped parsley, 25 oysters (1 pt), 2 tbp fat, ¼ c
oyster juice.
Mix crumbs, salt, pepper, onion juice and parsley; clean oysters;
removing particles of shell, and add to the crumbs; moisten with fat
melted in hot oyster juice; mix thoroughly.
CELERY AND OLIVE STUFFING
3 c soft bread crumbs, 1 c chopped celery, ½ c chopped olives, 1
tsp salt, ¼ tsp pepper, ⅛ tsp paprika, few drops of onion juice,
3 tbp fat, ½ c hot water.
Mix bread crumbs, celery, olives and seasonings; moisten with fat
melted in hot water; mix thoroughly. Very good for roast duck.
POTATO STUFFING
2 c hot mashed potatoes, 1¼ c bread crumbs, 1 chopped onion, 1
egg, 3 tbp fat, 1½ tsp salt, 1 tsp sage.
CHOP SUEY
Remove the breast meat from an uncooked chicken and cut in strips
1″ long; melt 1 tbp butter; add meat, and cook 2 min; then add ¾ c
celery, cut in thin slices crosswise, 1 onion, peeled and sliced, and
6 mushroom caps cut in slices; cook 5 min and add 1 c chicken stock,
½ tsp sugar, 2 tsp sauce, ½ green pepper (from which seeds have been
removed); cut in thin strips, and 1 tsp cornstarch, diluted with 2 tbp
cold water; bring to the boiling point and let simmer 3 min.
CHICKEN POT PIE
4 lb roasting chicken, 6 medium-sized potatoes, 1 tsp salt,
dumplings, 2 tbp fat, 2 tbp flour, ⅛ tsp pepper.
Clean, singe, wash and disjoint chicken; put in a saucepan; add enough
hot water to cover and bring to the boiling point; cover and cook
slowly until chicken is about tender; add potatoes, salt and pepper
and cook until potatoes are soft, about 20 min; place dumplings on
top of the chicken and potatoes; cover tightly and cook 10 min longer
until dumplings are light; remove chicken, potato and dumplings to a
hot platter; melt fat; mix with the flour to a smooth paste; add to the
stock and bring to the boiling point; serve with the chicken.
CHICKEN A LA KING
1½ tbp chicken fat or butter, 1¾ tbp flour, ½ c hot chicken
stock, ½ c scalded milk, ¼ c scalded cream, ½ tsp salt, 2 tbp
butter, 1 c cold broiled fowl, cut in strips, ½ c sauteed sliced
mushroom caps, ¼ c canned pimientos, cut in strips, yolk 1 egg.
Melt fat; add flour and stir until well blended; then pour on
gradually, while stirring constantly, stock, milk and cream; bring
to the boiling point and add salt, butter bit by bit, fowl, mushroom
caps and pimientos; again bring to the boiling point and add egg yolk,
slightly beaten; saute the mushroom caps in butter 5 min.
GIBLETS
Do not use giblets from old fowls. A healthy liver has a light color
and uniform texture; remove membranes, arteries and clotted blood
around the heart; separate gall bladder from liver, taking great care
that bladder is not broken; cut fat and membranes from gizzard; make
an incision through thick muscle of gizzard, being careful not to cut
membrane of bag inside; peel muscle off, and cook until tender; placing
them in cold water and heating to boiling point; the stock is to be
used for gravy. The giblets may be minced fine and added to gravy.
Smooth legs of a fowl less than a year old may be used; scald and skin;
place in cold salted water and cook slowly. 3 pairs of chicken feet
will make a pint of jelly as fine and just as nutritious as calf’s
feet jelly.
POULTRY STUFFING
1 small onion, 3 tbp fat, 3 c soft bread crumbs, 1 tsp salt, ⅛
tsp pepper, 1 tsp poultry seasoning.
Slice onion and fry in fat until a delicate brown; add bread crumbs,
salt, pepper and poultry seasoning and mix well.
CRACKER STUFFING
2 c cracker crumbs, 2 c soft bread crumbs, 1 c butter, salt,
pepper, poultry seasoning, 2 c scalded milk, 2 eggs.
Follow directions for Bread Stuffing; adding eggs slightly beaten.
CHICKEN CROQUETTES
Stir 1 pt fine chopped chicken into 1¼ c of sauce, made of ⅓ c of
flour, 3 tbp butter, 1 c chicken stock, ¼ c cream; season with a few
drops of onion extract, 1 tsp lemon juice, ½ tsp celery salt and
pepper; when thoroughly chilled, form into cylindrical shapes; roll in
egg and bread crumbs and fry in deep fat; serve surrounded with cooked
peas and figures stamped from cooked slices of carrot seasoned with
salt, paprika and butter.
CHICKEN WITH RICE
An old fowl may be used. Clean and cut into pieces as for frying and
roll in seasoned flour or meal. In a frying pan put a small amount of
fat; add a sliced onion and a chopped green pepper, and cook until
tender; brown the chicken quickly in the seasoned fat; add 2 c hot
water and 1½ c cooked rice; cover closely and cook slowly until the
chicken is tender; adding more water if necessary.
CREAMED CHICKEN
To 1½ c white sauce add 2 c diced cooked chicken; heat thoroughly;
season with salt, paprika and chopped parsley, and serve on toast or
in pastry or mashed potato cases. A chopped hard-boiled egg may be used
for garnishing.
CHICKEN GRAVY
Pour off liquid in pan in which chicken has been roasted; from liquid
skim off 4 tbp fat; return fat to pan, and brown with 4 tbp flour; add
2 c stock in which giblets, neck and tips of wings have been cooked;
cook 5 min; season with salt and pepper, then strain. The remaining fat
may be used in place of butter for frying potatoes, or for basting when
roasting another chicken.
For =Giblet Gravy=: Add to the above giblets (heart, liver and gizzard)
finely chopped.
CHICKEN-CORN PUDDING
3 lb chicken, 1 qt green corn, cut fine, 3 eggs, 1 pt sweet milk,
1 tsp salt, ¼ tsp pepper, few grains cayenne.
Clean, dress and cut the chicken in small pieces; simmer in a covered
kettle until it begins to grow tender; remove to a buttered baking
dish; seasoning well with salt and pepper; combine the corn, scalded
milk, seasoning and beaten egg; pour this mixture over the chicken;
cover the top with fine buttered bread crumbs and bake in a moderate
oven for 25 min or until set and a delicate brown; reduce the stock
in which the chicken was cooked 1 pt; make a gravy and serve with the
pudding.
CHICKEN CAKES
1 c chopped, cold, cooked chicken, or turkey, 1 tbp cream, 1 egg,
slightly beaten, ¼ tsp salt. Few grains pepper.
Mix ingredients in order given, shape in small, flat cakes, dip in
egg and crumbs, and saute in butter until well browned on both sides.
Remove to hot platter and pour around one cup white sauce, to which
has been added (just before serving time) ⅓ cup celery cut in small
pieces.
CREAMED CHICKEN
2 c cold cooked chicken, cut in dice, 2 c white sauce, ⅛ tsp
celery salt.
Heat chicken dice in sauce, to which celery salt has been added. Let
stand in double boiler 30 min.
CHICKEN WITH MUSHROOMS
Add to creamed chicken ¼ c sauteed sliced mushroom caps.
CHICKEN WITH POTATO
Serve creamed chicken in potato border.
JELLIED CHICKEN
Dress, clean, and cut up a 4-pound fowl. Put in a stewpan with 2 slices
onion, cover with boiling water, and cook slowly until meat falls from
bones. When half cooked, add ½ tbp salt. Remove chicken; reduce stock
to ¾ c, strain, and skim off fat. Decorate bottom of a mould with
parsley and slices of hard-boiled eggs. Pack in meat freed from skin
and bone and sprinkled with salt and pepper. Pour on stock and place
mould under heavy weight. Keep in a cold place until firm. In summer it
is necessary to add 1 tsp dissolved granulated gelatine to stock.
CHICKEN SOUFFLE
2 c cold chicken chopped fine, 2 c scalded milk, 2 tbp butter, 2
tbp flour, 1 tsp chopped parsley, ½ c bread crumbs, 1 tsp salt,
few grains cayenne, 4 eggs.
Melt butter, add flour and seasonings, cook; add gradually the milk,
cooking to a smooth cream, add to this the parsley, bread crumbs and
the chicken. Combine with beaten yolks; lastly fold in the whites
beaten stiff. Turn into a buttered baking dish, bake in a slow oven 35
min.
ROAST TURKEY
Dress, clean, stuff, and truss a 10-lb turkey, same as a chicken; place
on its side on rack in pan, spread breast, legs, and wings with ⅓ c
fat; sprinkle with salt and pepper and a little flour; dredge bottom
of pan with flour; place in hot oven; when flour on turkey begins to
brown, reduce heat; baste every 20 min until turkey is cooked; this
will require about 3 hr. Use ½ c fat melted in ½ c boiling water
for basting; pour water in pan during cooking as needed to prevent
flour from burning; turn turkey frequently so it will brown evenly.
Cover with buttered paper to prevent burning. Garnish with parsley,
watercress, or celery tips. Use double the quantity of stuffing given
in recipe.
BRAISED TURKEY
Prepare as for roasting, brown lightly in frying pan or quick oven,
remove to braising pan with onions and sweet herbs or vegetables. Cover
and cook slowly for 4 hr or until tender.
GRAVY
Pour off liquid in pan in which turkey has been roasted. From liquid
skim off 6 tbp fat; return fat to pan and brown with 6 tbp flour; pour
on gradually 3 c stock in which giblets, neck, and tips of wings have
been cooked, or use liquor left in pan. Cook 5 min, season with salt
and pepper; strain. For giblet gravy add to the above, giblets (heart,
liver, and gizzard) finely chopped.
CHESTNUT GRAVY
To 2 c thin turkey gravy add ¾ c cooked and mashed chestnuts.
TO CARVE TURKEY
Bird should be placed on back, with legs at right of platter for
carving. Introduce carving fork across breastbone, hold firmly in left
hand, and with carving knife in right hand cut through skin between
leg and body, close to body. With knife pull back leg and disjoint
from body. Then cut off wing. Remove leg and wing from other side.
Separate second joints from drum-sticks, and divide wings at joints.
Carve breast meat in thin crosswise slices. Under back on either side
of backbone may be found two small, oyster-shaped pieces of dark meat,
which are dainty tidbits. Chicken and fowl are carved in the same way.
For a small family carve but one side of a turkey, that remainder may
be left in better condition for second serving.
ROAST DUCK
Dress, singe, wash and wipe duck same as a chicken. Stuff with
dressing; tie wings and legs close to body; spread with melted fat and
sprinkle with salt, pepper and a flour; put in a hot oven for 15 min;
then add 1 c water; reduce heat and cook until done. This will take 20
min for every pound. Baste often, adding hot water if necessary; serve
with stewed prunes, apricots or apple sauce. The prunes or apricots can
be cooked in the pan with the duck.
ROAST GOOSE
Singe, remove pin feathers, and scrub a goose in hot soap suds, then
remove the insides and rinse well in clear cold water. Wipe dry the
inside and out, stuff, truss, sprinkle with salt and pepper, and roast
in a hot oven for 2 hours. For the 1st hr of roasting the breast should
be covered with buttered paper. Baste every 15 min. When done place
on a hot platter and remove skewers and strings. Garnish with browned
apples and watercress.
=Stuffing=: Chop an onion fine, blanch and drain, fry with a little
butter, mix it with 2 c well seasoned mashed potatoes, 1 c bread
crumbs, adding sage if liked.
=Browned Apples=: Pare 6 small sour apples and brown in butter and
sugar, 1 tbp of each. Stew in broth enough to barely cover. Remove
apples as soon as tender; boil the broth to a glaze and roll the apples
in it.
STEWED DUCK
Singe, draw, and cut into 8 pieces each, 2 spring ducks. Season with
pepper and salt and fry to a light brown on both sides in butter. Add a
sliced onion and 4 oz raw, lean ham cut in dice. As soon as these have
browned a little dredge with 1½ oz flour and fry again till the flour
is brown, then add 1½ pt beef broth, a gill of port wine, a bunch of
parsley and sweet herbs to taste, cover closely and cook ¾ hr. Remove
the herbs, skim off all the fat and serve in a potato border.
SALMI OF DUCKS (English)
Stew the giblets of 1 or more ducks in veal gravy till they are tender,
seasoning them highly with cayenne, shallots, pepper and salt. Cut
the roast duck into large dice and lay in the stewpan with the gravy,
simmer till hot through, then squeeze a bitter orange into the gravy,
strain it over the pieces of duck neatly arranged on bread croutons and
send to table smoking hot.
PIGEON PIE
Dress, clean, and truss 6 pigeons and saute in salt pork fat until
entire surface is seared, turning frequently. Put in a kettle, nearly
cover with boiling water, and add ½ tsp peppercorns, 1 onion, stuck
with 8 cloves, 8 slices carrot, 2 sprigs parsley, and 2 stalks celery,
and let simmer 5 hr. Remove pigeons, strain liquor, and thicken with
4 tbp butter melted and cooked with 3 tbp flour. Reheat pigeons in
sauce, arrange in a pastry case, and cover with a pastry top.
SQUABS EN CASSEROLE
Dress, clean, and truss 3 jumbo squabs. Put in casserole, brush over
with melted butter, cover, and bake 10 min. Add ½ c chicken stock,
again cover, and cook until squabs are tender. Add 1 c boiled potato
balls, 1 bunch cooked asparagus, and 5 Bermuda onions, peeled, cut in
¼″ slices, broiled over a clear fire, and then brushed over with melted
butter and sprinkled with salt.
ROAST PIGEONS
Prepare exactly according to the directions for roast chicken, but
unless they are surely young and fat they are much better to be steamed
for 30 to 40 min before putting them into the oven. Use a generous
measure of butter as the meat is rather dry.
BROILED SQUAB
The birds should be full grown but not yet out of the nest, or not more
than a day or two. Singe, draw, split down the back. Crack the large
bones, flatten with a heavy cleaver. Season with salt and pepper and
broil slowly. Serve on dry toast with hot Maitre d’ Hotel butter poured
over. Garnish with watercress.
ROAST RABBIT
Wash the rabbit well with soda water. Lay in salted water for an hr.
Stuff with onion, celery, or chestnut dressing and sew up. In a baking
dish place the following:
1 onion, a few cloves, 1 bay leaf, 1 carrot (diced), whole pepper
corns.
Rub the rabbit with salt and pepper and place in pan, putting fat here
and there over the rabbit. Sift a little flour over the top and pour
a cup of stock or hot water into the pan. Cover tightly and roast,
basting frequently. When ready to serve, place on hot platter and
garnish with slices of lemon and cranberry or current jelly.
SPICED RABBIT
Wash rabbit in soda water. Disjoint hind legs; cut off the saddle,
remove the fore quarters. This makes 9 pieces in all. Lay in salt water
about an hr. Place rabbit in dish and cover with weak vinegar. Allow
to remain overnight. Remove from pickle, salt each piece slightly, and
arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen
pepper corns, a stalk or some leaves of celery, some parsley, a c of
stock, and some of the vinegar in which the meat was soaked. Cover and
bake until tender in a moderate oven. Remove to hot dish. Make gravy
from the stock in the pan, using drippings and enough browned flour to
thicken. Be sure it is well seasoned and pour over the rabbit.
BROILED RABBIT
Skin, singe and wipe the rabbit. Prepare for the broiler like chicken
and cook over charcoal embers till done. Season with salt and pepper
just before it is finished and pour over melted butter mixed with 2 tbp
vinegar and 1 of made mustard. Serve with Ravigote sauce.
ROAST HARE
Skin and wipe the hare, stuff and sew up carefully. Truss the forelegs
back and the hind legs forward, and put in baking pan; fasten thin
slices of bacon over the shoulders and back, put into a quick oven and
bake 1½ hr, basting every 10 min with ¼ c butter in ½ c of boiling
water. Turn the hare several times when baking. When half done dredge
with flour and baste once more. Remove to a hot platter and garnish
with slices of lemon and watercress.
=Stuffing=: Make a moist stuffing as for chicken, using the water in
which the giblets were boiled and working in the minced giblet meat.
SQUIRRELS
The large gray and fox squirrels are the best for eating and may be
prepared cooked in any way suitable for rabbits.
SQUIRREL POT-PIE
Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a
little good dripping, and place in a stew pan. Add 1 qt boiling water,
¼ lemon sliced very thin, a tsp of salt, a small glass of sherry and 1
minced onion fried brown in a tbp of butter. Cover all closely and stew
for an hr. Make a delicate biscuit crust, cut in rounds and lay them on
the top of the squirrel, let them boil, covered closely, for 15 min;
pile the squirrel in the center of a hot platter, arrange dumplings
along it. Thicken the gravy with 1 tbp flour browned in 1 tbp of butter
and pour gravy over meat.
ROAST VENISON
Roast venison is best to be thoroughly larded, ½ lb. pork to a leg or
saddle weighing 8 to 10 lb. Cut the flanks from a saddle, and trim the
haunch to good shape. Roast according to general directions, basting at
the end of the first 5 min and every 15 min after. It is very nice to
use claret instead of the dripping of the pan. An hour and a quarter
will cook it very rare; for most people an hour and three-quarters will
be none too much. Make a good gravy from the drippings in the pan,
adding stock made from the bits trimmed away before roasting. Currant
jelly is usually served with it.
PRESERVES
Home canning is the best means of providing a sufficient supply of
vegetables and fruit during the winter months in localities where
markets are not easily accessible or the price of fresh products is
high. For those who do not have gardens and orchards the farmers’
road-side stands and home markets afford excellent opportunity to
buy fresh fruit and vegetables, in season, at surprisingly low cost.
Canning saves money, labor, time and energy. Select fresh, clean fruits
and vegetables. Test every jar thoroughly. Blanch. Dip the product
in and out of water—the colder the water, the better. Pack clean hot
jars with the cold-dipped products, adding salt to vegetables. Pour
on boiling liquid to within ¼″ of top. Place on rubbers and covers
and partially seal. Sterilize products required time. Begin to count
when water boils. Remove jars and seal at once. Place out of a draught
to cool. Label, wrap, and store on a cool dry shelf. The cold-pack
method may be relied upon to kill all bacteria, and if directions are
carefully followed there will be no bad jars on your shelf.
Most commonly in use are the hot-water-bath canners and racks. There
are a number of well made racks, both large enough to fit into the wash
boiler, and small enough to be used even in the single kettle, and this
equipment will prove practical in hundreds of cases where a boiler or a
kettle is available as a container.
Use new rubber rings. After washing jars place them in a large pan,
cover with boiling water, until ready to fill. All vegetables and
some fruits are blanched or scalded as a first step in the coldpack
method. The easiest way to blanch is to use a large cheese cloth bag
or a square piece will do. Tie the washed product in bag or cloth and
place in boiling water to cover for time stated in time table. A wire
basket is better for tomatoes and larger vegetables. With delicately
flavored greens and green vegetables, the blanching is accomplished
most satisfactorily in steam since by blanching in the boiling water
a quantity of the mineral salts which makes green vegetables valuable
may be lost. A colander placed over boiling water may be used for this
process, or a steam pressure canner, if you have one.
The cold-dip immediately follows blanching. Immediately after removal
from boiling water, vegetables should be dipped in and out of cold
water. This treatment cools the food sufficiently to arrest all flow of
juices, sets the color and makes product firm and easily handled. Do
not allow product to remain for any length of time in cold water.
Pack product into clean, hot jars or tin cans. An aluminum filling
funnel makes the process simple. With such vegetables as peas, beans,
beets and carrots, do not crush, but fill jars closely to within ½″
from top, using a spoon to insure a close pack.
Fill jars with boiling syrup or boiling water. The vegetables should
have 1 tsp salt to each quart jar, then add boiling water up to within
¼″ of top. After filling, clasp jars, put on sterilized rubbers and hot
covers. If clasp type of jar is used, clamp upper clamp into position
but do not touch lower clamp. This leaves jar loosely sealed. If a
boiler is used, fill with warm water and place jars carefully on rack,
being sure that they do not touch each other. The water should cover
the tops of the jars 1″ at least.
The time of cooking is counted from the minute the water begins to
boil and continues to boil. Count no time that is not real boiling,
because the bacteria that you wish to kill are killed only by a high
temperature.
As soon as the sterilizing is completed, remove jars from boiler and
place on a padded cloth of soft material or newspapers. Many cracked
jars have been caused by placing the heated jar on a cold metal table
or placing them so that draft will strike the glass. Be rapid in this
part of the work. Seal jars tight. These time tables are based on the
use of 1-qt jars. Use same time for pt and ½-pt jars. For ½-gal jars
add 20% to time specified in table. If steam pressure cooker is used
process 10 min at 5 lb pressure.
TIME TABLE FOR CANNING FRUITS
=Product= =Treatment before Canning= =Hotwater =Syrup=
Bath One-
Period
(minutes)=
Apples Wash, pare, core, cut into 20 Thin
pieces, place in salt bath,
pack, cover with boiling syrup
Apricots Wipe with damp cloth, do not 20 Thin
peel, halve and pit, pack,
cover with boiling syrup
Berries: Wash, stem, pack in jars, cover 20 Medium
Blackberries with boiling syrup
Blueberries
Dewberries
Elderberries
Huckleberries
Loganberries
Mulberries
Raspberries
Gooseberries
Grapes
Cherries Wash, stem, pit, pack, cover with 20 Medium
boiling syrup
Currants Wash, stem, pack in jars, cover 20 Medium
with boiling syrup
Figs Wash, place in soda bath, drain, 20 Medium
rinse, cover with boiling syrup
Peaches Select them firm, ripe, blanch 3 20 Medium
min, peel, cold-dip, pack
Pears Select slightly under-ripe pears, 20 Thin
pare, quarter, place in cold
salt bath, boil in syrup, pack,
cover with boiling syrup
Plums Wash, prick skins, pack cold, 20 Medium
cover with boiling syrup
Pineapple Peel, remove eyes, cut, slice or 30 Thin
shred, pack cold, cover with
boiling syrup
Rhubarb Wash, cut into small pieces, 16 Medium
blanch 3 min, cold-dip, pack,
cover with boiling syrup
Strawberries Wash, stem, boil gently 15 min in 16 Medium
syrup, let stand in syrup
several hrs, reheat, fill jars,
seal
Fruit Juices Crush fruit, heat slowly, strain, 30
pour into jars
SYRUP TABLE
=Syrup= =Proportions= =Directions=
Thin Syrup 1 part sugar to 1 part Boil sugar and water
water together
Medium Syrup 3 parts sugar to 2 parts until sugar is dissolved.
water
Thick Syrup 2 parts sugar to 1 part Fruit juice may be used in
water place of water.
TIME TABLE FOR CANNING VEGETABLES
=Product= =Treatment before Canning= =Hot-Water =Steam
Bath One- Pressure
Period Cooker
(minutes)= 10 pounds
(minutes)=
Asparagus Wash, tie in bundles, keep tips 120 40
above water, boil 3 min, pack
Beans: Wash, string, boil 3 min, pack 120 40
String or Wax
Beans: Lima Shell, grade, boil 3 to 5 min, 180 60
loosely pack
Beets Wash, retain 1 inch stems, boil 90 40
15 min, cold-dip, slip skins,
pack
Brussels Wash, boil 10 min, pack 90 40
Sprouts
Cabbage
Cauliflower Soak in cold brine, boil 3 min, 90 40
pack
Carrots Wash, boil 10 min, skin, pack 90 40
Corn (on Cob) Boil on cob 5 min, pack 180 60
Corn Boil on cob 5 min. cut from cob, 180 60
loosely pack
Corn and Lima Boil each product 5 min, combine 180 60
Beans corn and beans, loosely pack
(Succotash)
Eggplant Peel, cut into ¼ to ½″ slices, 120 60
boil 3 min, pack, do not add
salt
Greens Steam in covered vessel until 180 60
(Including wilted, use smallest possible
Spinach) amount of water, loosely pack
Kohlrabi Wash, boil 10 min, pack 90 40
Mushrooms Wash, skin if necessary, boil 3 120 40
min, pack
Okra Wash, boil 3 min, cold-dip 90 40
(saltbath), pack
Parsnips Wash, scrub, boil 10 min, pack 90 40
Peas Shell, grade, boil 3 min, 180 60
loosely pack
Peppers, Bell Wash, remove seed-pod, boil 3 45 30
min, flatten, pack
Peppers, Wash, place in moderately hot 45 30
Pimento oven until skins blister, slip
skins, remove seed-pod, pack
dry
Pumpkin Wash, cut into pieces, cook 180 60
until tender, mash, pack
Sauerkraut Pack, add no water or salt 60 40
Squash Wash, cut into pieces, cook 180 60
until tender, mash, pack
Sweet Potato Wash, boil or steam 15 min, 240 90
peel, dry, pack
Tomato Scald and peel, pack whole or 25 15
cut into pieces, cover with
hot tomato juice, pack
TIME TABLE FOR CANNING MEATS, POULTRY, FISH
=Product= =Treatment before Canning= =Hot-Water =Steam
Bath One- Pressure
Period Cooker
(hours)= 15
pounds
(hours)=
Meats: Bleed well, thoroughly cool, 3½ 1
Lamb pre-cook or pack raw, include
Veal small bones, process
Beef
Pork
Poultry: Bleed well, thoroughly cool, 3½ 1
Chicken pre-cook or pack raw, include
Duck small bones, process
Turkey
Wild Game: Bleed well, thoroughly cool, 3½ 1
Deer soak in brine 30 min, pre-cook
Rabbit or pack raw, process
Wild Birds
Grouse
Duck
Pheasant,
etc.
Fish: Fresh Use only fresh fish, bleed well, 3½ 1
Water soak in brine, pre-cook or
pack raw, process
TIME TABLE NOTES
Pack vegetables as hot as possible.
Add 1 tsp salt to 1 qt vegetables unless otherwise specified.
Brine used for canning vegetables is made of 2½ oz salt to 1 gal water,
or 1 tsp salt for each qt of vegetables.
Add 2 tsp salt to 1 qt meat.
Add 1 tbp sugar, if desired, to corn and peas.
For vegetables which are especially difficult to can, 1 tbp vinegar or
1 tbp lemon juice may be added to each qt.
Reject any product which, upon opening, looks suspicious, or contains
any “flat sour,” or unnatural odors. Do not taste.
Thoroughly reheat all canned vegetables and meats before using.
CUCUMBER PICKLES (Uncooked)
Wash and dry small cucumbers; pack closely into clean, hot jars. To
each qt jar add:
1 tbp crushed rock salt, 2 tbp sugar, 1 tbp mixed spices.
Fill jar with cold vinegar; seal jars and store them in a cool place.
Three or four slices of white onion may be added to each jar for
flavor, if desired.
CELERY RELISH
1 qt celery, chopped, 1 c white onion, chopped, 2 large red
peppers, 2 large green peppers, 1 tsp salt, 2 c vinegar, ½ c
sugar, 1 tsp dry mustard.
Large, coarse stalks of celery may be used for celery relish; chop
celery and onion; cook these separately in salted water (2 tsp salt to
each qt water) until tender; drain and add chopped peppers from which
seeds have been removed; add other ingredients and cook mixture until
tender; seal immediately in clean, hot jars.
TOMATO KETCHUP
½ pk tomatoes, 3 red peppers, 2 medium-sized onions, cut fine, 2
tbp salt, ⅓ c sugar, 2 c vinegar, 2 tsp celery salt, 2 tsp ground
mustard, 1 tbp whole allspice, 1 tbp cloves, 1 tbp cinnamon, 1
tsp paprika.
Cook tomatoes, peppers and onions together without adding water; press
mixture through strainer, and measure pulp. To pulp (4 qt) add salt,
sugar and spices; place whole spices in a bag during cooking and remove
bag before pouring ketchup into jars. Ground spices, except paprika,
will darken ketchup. Long, slow cooking also gives a dark color. Cook
ingredients together, except vinegar, rapidly for 1 hr, add vinegar and
cook mixture until it is thick. Seal in clean, hot jars.
MIXED MUSTARD PICKLES
1 pt small cucumbers, 1 pt large cucumbers, sliced, 1 pt pickling
onions, 1 c string beans, cut diagonally in 1″ pieces, 1 pt
cauliflower, cut into small pieces, 3 red peppers, chopped, 3
green peppers, chopped, 1 c small carrots, or sliced carrots, 1
pt small, green tomatoes, cut in halves or quarters.
Select cucumbers not longer than 2″. Soak all vegetables in brine (1 c
salt to 1 gal water) overnight. Drain and soak them in clear water 3
hr; cover vegetables with vinegar and water, using for mixture equal
amounts of vinegar and water; let stand in vinegar for 1 hr and then
heat to simmering point. Make a dressing of the following ingredients:
¼ c white sugar, 4 tbp flour, 4 tbp powdered mustard, ½ tbp
turmeric, 1 tsp celery salt, 6 c vinegar.
Mix dry ingredients and add hot vinegar slowly, stirring to make a
smooth paste. Cook mixture in double boiler until sauce thickens; drain
vegetables; pour mustard dressing over them while they are hot, and
simmer 5 min. Pack pickles into hot, clean jars, and seal immediately.
PICKLING FRUIT-VEGETABLES
Allow 6 lb fruit to 3 lb sugar, 1 oz each of the following: Cloves,
allspice, mace, cinnamon and 1 nutmeg. Put fruit into kettle with
alternate layers of sugar and spices, and add vinegar. Let all boil 5
min, then skim out fruit and pack in glass jars; let syrup boil till
thick and pour it over fruit. Bottle tight and examine from time to
time. If they show signs of fermenting open jars and set them uncovered
in kettle of water and heat till contents of jars begin to bubble,
then seal again. Sour pickles should always be cooked in granite or
agate-ware kettles, and if desired green, put on to cook in cold
vinegar and brought gradually to the boiling point. Alum added to the
pickles keeps them crisp.
MIXED FRUIT PRESERVES
1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3
lemons, 6 c sugar.
Do not remove skins. Slice fruit. Cook apples, pears, and quinces
separately until tender. Drain off juice from each, and add it to
sugar. Boil mixture until it becomes a medium thick syrup; add fruit,
juice of 2 lemons and 1 lemon sliced thin; cook mixture until it is
thick and seal at once in clean, hot jars.
PINEAPPLE PRESERVES
Pare pineapple and remove eyes. Shred with a silver fork or cut in
small pieces, discarding core. Place pineapple in preserving kettle and
add ¾ as much sugar as pineapple. Allow mixture to stand until syrup is
formed. Cook mixture slowly until pineapple becomes transparent; place
in hot jars, fill with boiling syrup and seal immediately.
PLUM PRESERVES
6 lb fruit, 9 c sugar, 1 c water.
Select small purple plums and be sure they are sound and not overripe.
Remove stems, wash and pierce each plum with a fork. Place plums in an
earthen bowl or jar, cover with sugar and add water. Cover vessel and
let stand in a cool place overnight. Drain plums and boil the juice
for 5 minutes. Add plums and cook for a few minutes until clear. Care
should be taken not to overcook, as the syrup thickens or jellies after
standing. Pack into hot, clean jars and seal immediately.
QUINCE CONSERVE
2 c apple pulp, 1 c quince pulp, 1 c raisins, 1 c cranberry pulp,
2½ c sugar.
Mix ingredients and boil for 5 min then add raisins. Continue boiling
until mixture is thick and clear. Pack into clean, hot jars and seal at
once.
PEACH CONSERVE
2 c diced peaches, 1 c cooked pineapple, 2½ c sugar, 1 orange,
juice and grated rind, 1 lemon, juice and grated rind.
Combine ingredients and cook until mixture is thick and clear, stirring
to prevent burning. Pour into clean, hot jars, and seal immediately.
APPLE BUTTER
½ bu apples, 2 gal water, 1 gal fresh cider, 6 lb sugar, spices.
Wash apples. To each ½ bu of apples add 2 gal of water; boil until the
fruit is soft, then press through a sieve. To the pulp from each ½ bu
of apples add 1 gal fresh cider, which has been boiled down one-half.
Bring to a boil and add 6 lb sugar. Continue cooking and just before
the desired consistency for finished apple butter is reached, add
spices, cinnamon, and cloves, according to taste. When the butter has
become a heavy dark brown paste, pack into clean, hot jars and seal
immediately.
Smaller amounts may be made by using proportionate measures of apples,
sugar and cider as given in this recipe.
QUINCE-APPLE MARMALADE
Wash quinces and remove blossom end. Cut fruit into small pieces. Place
in just enough water to cover and cook until soft. Press through a
sieve and combine pulp with an equal measure of tart apple pulp. Add ⅔
as much sugar as pulp. Cook mixture until it is thick and clear (about
25 minutes). Pack into clean, hot jars and seal immediately.
CARROT-ORANGE MARMALADE
6 carrots, 3 oranges, 1 lemon, juice and grated rind, sugar.
Dice the carrots and cook until tender, using as little water as
possible. Cut oranges and the lemon into small pieces. Combine the
carrot and fruit, measure and add ⅔ as much sugar as mixture. Simmer
mixture until it is clear. Pack hot into clean, hot jars, and seal at
once.
RASPBERRY JAM
Wash raspberries and crush them. Weigh the crushed berries and add an
equal weight of sugar. Boil mixture until it is thick and clear. Long
boiling should be avoided, because it makes the jam dark and strong.
Pack hot into clean, hot jars and seal immediately.
STRAWBERRY JAM
Pick over berries and remove hulls. Weigh berries, and for every lb
of fruit allow ¾ lb of sugar. Place berries in a preserving kettle
and mash fruit as it heats. Bring fruit to boiling point, stirring
frequently and crushing any berries which still remain whole. Add sugar
to the fruit and boil together until thick (not over 20 minutes),
stirring to prevent burning. Pack into clean, hot jars and seal
immediately.
PEACH JAM
1 lb peach-pulp (imperfect peaches may be used), ½ to ⅔ lb sugar,
¼ c peach juice or water, ½″ ginger root, 1 peach pit, ¼ tsp
allspice, 1 tsp cinnamon bark, ½ tsp cloves.
Blanch peaches in boiling water, cold-dip and remove skins and seeds.
Mash pulp. Add sugar and spices (tied in a bag). Cook until mixture is
thick and clear. Remove spice-bag. Pack into clean, hot jars and seal
immediately.
=Note=: Spices may be omitted. Apple pulp may be substituted for part
of peach pulp. Instead of spices, juice of 1 lemon and 12 peach pits
may be added.
PLUM JAM
1 lb plums (Damson plums are best), ½ to ⅔ lb sugar.
Wash plums and remove seeds, if desired. The flavor of the seeds is
sometimes preferred. Add sugar, and cook until mixture is thick and
clear. Pack immediately into hot, clean jars and seal at once.
MINCEMEAT
2 lb lean beef, 1 lb chopped suet, 4 lb tart apples, 6 c sugar,
3 lb currants, 2 lb raisins, 1 nutmeg, ½ tsp ground mace, 2
oranges, 2 lemons, ½ lb citron, 1 tbp salt.
Stew beef in as little water as possible until quite tender; cool and
chop into fine pieces; add beef suet, chopped fine, and apples pared,
cored and chopped, sugar, currants, raisins, spices, orange and lemon
juice, grated rind of oranges and of 1 lemon, chopped citron and salt;
mix thoroughly and cook 1 hr; pack into a stone jar, or into clean
glass jars. Seal jars and store in a cool place. Left-over canned fruit
juice or canned fruit may be added from time to time.
MOCK MINCEMEAT
3 lb green tomatoes, 3 lb apples, chopped, 2 lb raisins, chopped,
8 c brown sugar, 2 tbp salt, 1 c suet, 1 c vinegar, 2 tbp
cinnamon, 2 tsp cloves, 1 nutmeg, orange peel, if desired.
Chop tomatoes and drain; measure juice and add equal amount of water
to pulp; scald mixture and drain off liquid. Repeat twice this process
of adding fresh water, scalding and draining. To mixture add chopped
apples, sugar, raisins, salt, and suet, and cook until clear. Add
remaining ingredients and cook mixture until thick. Pack immediately
into clean, hot jars and seal at once.
PICKLED ONIONS
Peel 4 qt small white onions under water (to save your eyes); place in
large bowl; sprinkle with 1 c salt and cover closely. In the morning
place in a colander, rinse thoroughly in cold water and drain. Use
spiced vinegar recipe, adding another qt of vinegar. Boil vinegar,
spices and sugar, pour in onions; let boil 5 min and pour at once, to
overflowing, into air-tight, hot, clean jars.
DILL PICKLES
Select small pickles; scrub well with a brush; pack in jars, adding 1
tsp mustard seed, a spray of dill, a bay leaf and a bit of alum (about
the size of a pea) on top of each jar. Boil 3 min 1 c vinegar, 2 c
water and 1 tbp salt; pour boiling hot over pickles and seal.
SPICED VINEGAR
1 qt vinegar, 1 lb sugar, 1 tbp each allspice, cinnamon, white
mustard seed, 1 tsp each cloves and salt.
Spices may be used either whole or ground. If ground, place spices in a
muslin bag, and remove bag before pickles are canned.
SWEET CUCUMBER PICKLES
Select very small cucumbers; soak in brine made by adding 2 tbp salt to
1 qt water, over night. Next morning remove cucumbers; scald the brine
and skim it; pour over pickles again and let stand 2 days. Repeat this
process the third morning and let pickles stand 2 days longer. Then
scald brine each morning till the 8th day, removing the pickles and
pouring the hot brine over them each time. On the 8th day remove these
pickles from the brine, cover with the spiced vinegar, heat thoroughly,
and place in clean, hot jars.
GREEN TOMATO RELISH
4 qt green tomatoes, 2 qt cabbage, 8 large onions, 3 small red
peppers, 6 green peppers, 1 small bunch of celery, 3 lb brown
sugar, ½ c salt, 1 oz celery seed, 2 qt vinegar.
Chop all whole ingredients fine, add balance, and cook ½ hr, after
bringing to the boiling point. Seal in hot, sterilized jars.
CHILI SAUCE
12 medium-sized ripe tomatoes, 1 pepper, finely chopped, 1 onion,
finely chopped, 2 c vinegar, 3 tbp sugar, 1 tbp salt, 2 tsp
clove, 2 tsp cinnamon, 2 tsp allspice, 2 tsp grated nutmeg.
Peel tomatoes and slice; put in preserving kettle with remaining
ingredients; heat gradually to boiling point, and cook slowly 2 ½ hr.
Seal in hot, sterilized jars.
CORN RELISH
1 qt corn cut from cob, 3 c ground raw cabbage; 1 stalk celery
and 2 red peppers put through fc, with 1 onion. Then add 1 c
sugar, 2 tbp salt, 3 tbp mustard and 3 c vinegar.
Cook until corn is tender; seal in hot, sterilized jars.
UNCOOKED TOMATO RELISH
4 qt tomatoes (ripe but firm), ½ c chopped celery, 2 small
onions, 2 green peppers, ½ c sugar, ½ tsp mustard seed, 1 c
vinegar.
Chop tomatoes and add salt; place in bag to drain over night; chop
onion, pepper and celery; add tomatoes, sugar, salt, spice, vinegar;
mix well, bottle and seal.
UNCOOKED CHUTNEY
Chop 1 doz large ripe peeled tomatoes; sprinkle ¼ c salt and let stand
for 2 hr; then put in a bag to drain over night. In the morning put
through fc ¾ lb seeded raisins, 1 lb tart apples, 2 red peppers, 6
small onions; mix well with tomato, adding also ½ c fresh mint leaves
minced finely. Then add 1 oz mustard seed, 2 c brown sugar and 3 pt
vinegar that has been brought to boiling point and then cooled; mix
all ingredients well, put into a crock and stir every day for 10 days.
Then place in jars and seal. This will not require cooking, but must be
stored in a dry cool place.
GREEN TOMATO PICKLE
Wash and slice 1 gal green tomatoes; sprinkle with 3 tbp salt, and let
stand over night. Next morning wash thoroughly in tepid water to remove
salt. To this add 8 large onions sliced, and 4 large peppers chopped.
To 1 qt vinegar, add 3 lb sugar, 1 tbp each of cinnamon, cloves, ginger
and mustard seed. Bring to boiling point; add vegetables, boil ½ hr and
seal.
DIXIE RELISH
1 qt chopped cabbage, 1 pt chopped white onion, 1 pt chopped
sweet red pepper, 1 pt chopped sweet green pepper, 5 tbp salt,
4 tbp celery seed, ¾ c sugar, 1 qt cider vinegar, 4 tbp mustard
seed.
Soak the peppers in brine (water, 1 gal; salt, 1 c) for 24 hr. Freshen
for 2 hr in cold water. Drain, remove white sections and seeds. Chop
all vegetables separately, measure, mix, and add vinegar, sugar, and
spices. Let stand overnight in a crock or enameled dish. Just before
packing drain off the vinegar to facilitate packing. Pack the relish
in jars, pressing it down thoroughly; add the drained-off vinegar,
being sure that all the air is forced out of the jar and replaced by
vinegar. Process for 15 min.
“ODDS AND ENDS” PICKLES
Boil together 1 gal of good vinegar, 10 oz salt, 3 oz of shallots, 3 oz
ginger, ½ oz mace, 1 tsp red pepper, ¾ oz mustard seed, 1 oz turmeric.
Let these simmer together after they boil up, for from 15 to 20 min,
and when cold put into a stone jar, into which you can throw as they
ripen any vegetables that are available, such as broken up cauliflower,
string beans, tiny cucumbers, onions, radishes, etc., using perfectly
fresh vegetables, carefully wiped free from grit or dirt being very
particular to keep the jar closely covered all the time, recovering it
tightly each time you add anything to it. This pickle, which will be in
condition in 8 or 9 mo, makes a very nice household piccalilli with the
least amount of trouble.
WATERMELON RIND PICKLE
Trim off the green and red parts, cut the rind into suitable pieces,
and cook until tender in salt water (1 tsp salt to 1 qt water). Drain
and cook until clear in the following syrup:
3 c sugar, 3 c vinegar, 1 tsp cloves, 2 tsp cinnamon.
SOUTHERN PICCALILLI
1 pk of green tomatoes, 1 doz onions, 6 red peppers, ½ oz ginger,
¼ oz mace, 1 tbp black pepper, 1 box mustard, 5 cts worth of
celery seed, mustard seed to taste, 1 lb brown sugar.
Slice tomatoes, onions, and peppers, put in a jar with salt mixed well
through; let stand 24 hr; drain off and boil in vinegar (after adding
the spices) until clear, then seal in sterilized jars.
SPANISH PICKLES
One pk green tomatoes, 1 doz onions. Slice, sprinkle with salt and let
stand over night and strain off the juice. Allow 1 lb. sugar, ¼ lb
whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one
of cinnamon. Mix dry.
Put a layer of tomatoes and onions in a kettle and sprinkle with spice,
then tomatoes and so on until all are used. Cover with vinegar and let
boil two hours, after which pack in small jars and set in the cellar.
GREEN CUCUMBER PICKLES
Select 1 pk of small, fresh cucumbers of uniform size. Wash in cold
water. Place in crock and add 1 c salt with cold water to cover. Let
stand 24 hr. Drain from brine and scald cucumbers in a weak vinegar.
Drain and pack either in crocks or jars.
Boil together the following:
1 gal vinegar, 1 c brown sugar, 1 tbp powdered alum, 2 tbp
peppercorns, 2 tbp allspice, 1 tbp cloves, 1 oz cinnamon. Pour
this over the cucumbers and seal.
SWEET PICKLED PEARS
6 lb pears, 3 lb sugar, 2 c vinegar, 4 tbp cloves (whole) ¼ c
mixed spices.
Wash pears, but do not pare. Stick the cloves into the pears. Make a
syrup of sugar and vinegar; add spices, when boiling, add a few pears
at a time and cook until tender. Fill jars and seal.
CHOWCHOW
1 pk ripe tomatoes, 1½ pk green tomatoes, 1½ doz sweet peppers,
3 tbp white mustard seed, 1 doz onions, 5 tsp celery seed, 5 tsp
cinnamon, 4 hot peppers, 6 c sugar, 1 gal vinegar, 1½ c grated
horseradish.
Chop the vegetables. Sprinkle with a cup of salt and drain overnight.
Heat the seasoned vinegar to the boiling point and pour over the
vegetables. Add horseradish last.
EGGS
Eggs are a valuable food, containing a high proportion of nutrients in
a form well suited to use in the body.
They are similar to milk in the high proportion of nutrients they
contain and in their ready digestibility, but differ from milk in that
they contain no carbohydrates, although their high percentage of fat
supplies energy.
Eggs are valuable in supplementing the low iron content of milk. One
egg contains nearly 30 times as much iron as one cup of milk. Nine eggs
are equivalent in nutrition value to 1 lb beef.
Eggs are very easily and completely digested. Their digestibility
varies somewhat according to the method of preparation. Raw egg whites,
contrary to the usually accepted opinion, are less completely digested
than those slightly cooked. Eggs cooked in different ways all seem
to be completely digested, but vary in their ease of digestion. Eggs
cooked just below boiling point seem more easily digested than those
cooked at boiling point, and fried egg is much more difficult to digest
than boiled egg.
If cooked below boiling temperature we get a softer and more palatable
product. In an omelette a spongy texture is obtained by folding in the
well-beaten egg white. These should be cooked slowly and evenly so as
to set the air cells and retain the spongy texture. A slight browning
of the outside develops flavor. In frying eggs flavor is developed at
the expense of texture. The ease of digestion of hard-cooked eggs is
increased by mincing.
Eggs should be kept in a cool, dry place. Do not wash until just before
using, as they deteriorate rapidly after being washed.
EGGS A LA KING
4 hard-cooked eggs, 2 c cream or milk, 4 tbp flour, 2 tbp butter,
2 egg yolks, ½ can pimentos cut in stripes, ¼ c sauteed sliced
mushrooms, 1 tsp salt.
Cut eggs in quarters and arrange on slices of toast. Melt butter, add
dry ingredients, blend, and cook thoroughly. Add cream gradually. Cook
until slightly thickened. Add remaining ingredients and pour over eggs.
SHIRRED EGGS (1)
Butter small cups such as are used for baked custards and drop an egg
into each, being careful not to break the yolk. Set the cups in a pan
of boiling water, and cook until the whites of the eggs are set. Put
a bit of butter on each egg and a dash each of salt and pepper. Serve
immediately.
SHIRRED EGGS (2)
Line a shallow buttered dish with hot boiled rice. Break 6 eggs and
carefully drop them 1 by 1 into the rice. Cover with 1 c or more of
white sauce to which ½ c of grated cheese and ½ c of bread crumbs have
been added. Set baking dish in pan of hot water and cook in slow oven
until the whites of the eggs are jellylike.
ITALIAN EGGS
Boil 5 eggs, then cut them (lengthwise) into sixths; add 1 c of cooked
macaroni, ½ c grated cheese, and 1¾ c of white sauce; season with
salt, onion juice, paprika, and anchovy essence; turn into a buttered
baking dish, cover with ½ cup of buttered crumbs and brown in oven.
MEXICAN SCRAMBLED EGGS
Cook together, until tender, 2 tbp butter, 1 chopped onion, ½ each of
chopped green pepper and chopped pimento, ¼ c rich milk, 1 tsp salt,
and ¼ tsp pepper. Then add 6 eggs, stir constantly while cooking, and
serve on toast.
EGGS A LA GOLDENROD
Separate whites and yolks of hard-cooked eggs, chop whites fine, add
to white sauce, and when hot serve on toast and garnish with yolks run
through a sieve or ricer. Season with salt and pepper. The eggs may
be mixed with the white sauce poured into a baking dish, covered with
buttered crumbs, and baked until crumbs are a delicate brown.
EGG BALLS
1 hard-boiled egg, ⅛ tsp salt, few grains cayenne, 1 tsp heavy
cream, ¼ tsp finely chopped parsley.
Rub yolk through a sieve, add white finely chopped, and remaining
ingredients. Add raw egg yolk to make mixture of right consistency to
handle. Shape in small balls, and poach in boiling water or stock.
EGG CUSTARD
2 egg yolks, few grains salt, 2 tbp milk.
Beat eggs slightly, add milk and salt. Pour into small buttered cup,
place in pan of hot water, and bake until firm; cool, remove from cup,
and cut in fancy shapes with French vegetable cutters.
CREAMED EGGS
Prepare white sauce and add hard-cooked eggs, cut in halves, slices, or
chopped, and when hot serve on toast. A little cheese may be added for
seasoning if desired.
SCALLOPED EGGS
Slice hard-boiled eggs in rings. Butter a baking dish and cover the
bottom with fine bread crumbs; put in a layer of eggs, bits of butter
and sprinkle with salt and pepper. Alternate layers of eggs and crumbs
in this way until the dish is filled. A layer of bread crumbs must be
on top. Pour on two tbp rich milk or cream, and bake in a moderate oven.
BAKED EGG SOUFFLE
Beat yolks and whites of 6 eggs separately. Add 1 tsp cornstarch to 1 c
of hot milk, then add ½ tsp salt and the whipped yolks of the eggs.
Cook in a saucepan until of the thickness of cream, then add stiffly
beaten whites. Put mixture into a well-buttered frying pan and set in a
hot oven, and bake until slightly browned.
FRIED EGGS
Break each egg separately into a saucer. In this way, if one is not
fresh, it will be discovered before the rest are spoiled. Fry in a tbp
of lard and butter already mixed and hot in the frying pan. Fry for
approximately 3 min, dipping the hot fat over the yolk or turning the
egg carefully if it is desired fried on both sides.
SCRAMBLED EGGS
Beat 5 eggs slightly with a silver fork, add ½ tsp of salt, ⅛ tsp
pepper and ½ c milk. Heat a frying pan, melt in it 2 tbp butter, and
when melted, turn in the eggs. Cook, stirring constantly, until they
are of creamy texture. Take care that the mixture does not stick to the
bottom and sides of the pan and burn.
=Variation=: Add to the scrambled eggs shredded bits of dried beef or
small pieces of cooked ham or bacon.
SWISS EGGS
1 level tbp butter, 2 level tbp grated cheese, 4 very thin slices
of cheese, 4 eggs, 3 tbp cream, salt and pepper to taste.
Melt the butter in a shallow baking dish; cut the slices of cheese in
pieces of convenient size to cover the bottom of the dish. Break the
eggs and drop them into the dish over the cheese, season to taste, and
pour the cream over the eggs; sprinkle the grated cheese on top and
bake in a moderate oven till the eggs are set and the cheese a delicate
brown.
FOAMY OMELET
Separate yolks of 4 eggs from whites; beat whites until stiff; beat
yolks in a bowl with a beater until thick; add ½ tsp salt and ⅛ tsp
pepper, and 4 tbp water. Cut and fold the yolks into the whites until
the mixture is blended. Melt 1 tbp butter in the omelet pan and when
moderately hot, turn in mixture; spread evenly, a little thinner in
the center where fold will come; place on range where it will cook
slowly (about 12 min). Keep the temperature low until the last min,
when it may be raised to brown the bottom. When well puffed put pan in
a moderate oven to cook the top; that is, until omelet is firm to the
touch. Crease across top and fold. Serve at once.
CREOLE OMELET
Melt 3 tbp butter; add 2 thinly sliced tomatoes, 2 finely chopped
onions, ½ tsp sugar, ⅛ tsp pepper, and ½ tsp salt. Cook 20 min. Spread
half the mixture over half a foamy omelet. Fold, place on platter, and
garnish with the remainder of the tomato and onion mixture.
ORANGE OMELET
Take the juice of a half a small orange, a small quantity of the grated
peel, and 2 tbp of powdered sugar, and add to the recipe for foamy
omelet. Before serving, sift powdered sugar lightly over the omelet.
OYSTER OMELET
Add 6 cooked oysters, chopped into small bits, to the mixture for foamy
omelet.
MEXICAN OMELET
Mix 1 tbp butter and 1 of browned flour in a deep frying pan, heat,
and stir to a cream. When very hot stir in 1 c canned tomatoes, ½ c
canned mushrooms which have been sliced fine, ½ c minced, cooked ham
(or chicken). Season with salt, paprika, and onion juice to taste. Let
mixture simmer 8 min, or slightly less, then stir in 4 well-beaten
eggs. Stir the mixture carefully as it thickens. Serve, when the eggs
are set, on buttered toast.
OMELET CELESTINE
Prepare the omelet exactly as for orange omelet, omitting the oranges,
and in their place spread the omelet, after it is dished, with peach
preserve or marmalade, then with finely chopped, blanched almonds, and
cover with whipped cream.
SCOTCH EGGS
6 hard-cooked eggs, ½ c stale bread crumbs, 1 c minced ham or
other meat, salt and pepper to taste, ⅔ c milk, egg and bread
crumbs, frying fat.
Cook eggs 20 min in water just below boiling point, stand in cold water
for ½ hr, then remove shells and wipe eggs quite dry.
Cook the half c bread crumbs in the milk till thick, add the seasoning
and meat and mix all together to form a rather stiff paste. Take a
portion of this and press around one of the eggs smoothly with the
hand, having the paste of equal thickness all over, and continue till
the eggs are covered. Take a raw egg with 1 tbp water and beat lightly;
dip each of the prepared eggs into this and cover every particle with
the raw egg. As soon as covered, drop onto a paper containing stale
bread crumbs, coat with these and fry in deep fat till golden brown.
Cut in halves, stand cut side up, and serve plain or with white or
tomato sauce or gravy.
JAPANESE EGGS
1½ c boiled rice, 6 hard-cooked eggs, 1½ c white sauce, 1 tsp
onion juice, 1 tsp parsley, 1 tsp soy or Worcestershire sauce.
Pile the hot, cooked rice on a platter; cut the eggs in quarters and
imbed in the rice; pour over them the sauce flavored with the onion
juice and the soy or Worcestershire sauce, and sprinkle the chopped
parsley over the top.
=Note=: Soy is a sauce to be found in some stores where Japanese and
Chinese products are sold. Its principal ingredient is the soy bean.
EGGS, WALDORF STYLE
Arrange poached eggs on circular pieces of buttered toast, surround
with brown mushroom sauce, and place a broiled mushroom cap on each egg.
DROPPED EGGS (Poached)
Have ready a frying pan ⅔ full of boiling salted water, allowing
½ tbp salt to 1 qt water. Put 2 or 3 buttered muffin rings in the
water. Break each egg separately into a saucer, and carefully slip
into a muffin ring. The water should cover the eggs. When there is
a film over the top, and the white is firm, carefully remove with a
buttered skimmer to circular pieces of buttered toast, and let each
person season his own egg with butter, salt, and pepper. If cooked
for an invalid, garnish with 4 toast points and a bit of parsley. An
egg-poacher may be used instead of muffin rings.
BAKED EGGS
Break eggs into a buttered platter or shallow baking dish. Sprinkle
cracker crumbs and grated cheese over the top; then moisten with a few
tbp cream. Bake in a moderate oven until the egg white is done but
tender.
EGGS IN PRISON
2 c cold, cooked meat, 4 eggs, stale browned bread crumbs,
seasoning and flavoring to suit the meat.
Grease thoroughly 4 small c or molds and sprinkle thickly with the
browned crumbs. Season and flavor meat rather highly, and line the
molds with it, leaving a hollow in the center of each mold; the meat
may be moistened with stock or gravy if too dry; break a raw egg into
the hollow left for the purpose in each c, sprinkle with salt and
pepper, and bake in a moderate oven till the eggs are set. Turn out and
serve with or without sauce or gravy.
PLAIN OMELET
4 eggs, 4 tbp water, ¼ level tsp salt, ⅛ level tsp pepper, 2
level tbp butter.
Break the eggs into a bowl and beat them lightly, yolks and whites
together, add the salt, pepper and water, and mix all well; melt the
butter in a clean omelet pan and allow it to become quite hot without
browning. Pour the eggs into the pan, mix and stir them gently till
they begin to set. Now push the omelet down to one side of the pan that
it may be thick and puffy, tilting the pan so as to keep it at one
side. Cook till just set in the center and golden brown on the surface
next to the pan. Turn onto a dish, brown side up, and serve plain or
with tomato or other sauce.
JELLY OMELET
Mix and cook plain omelet, omitting pepper and ½ the salt, and adding 1
tbp sugar. Spread before folding with jam, jelly, or marmalade. Fold,
turn, and sprinkle with sugar.
CASSEROLE EGGS
Chop cooked spinach very fine and season with salt and butter. Put 1
tbp this into individual, buttered, casseroles, and sprinkle with 1 tbp
grated cheese, and carefully break 1 egg into each casserole. Cover
each egg with 1 tbp of sauce, and ½ tbp grated cheese. Bake until eggs
are set. These should be served immediately.
SCRAMBLED EGGS
6 eggs, 3 level tbp butter, 6 tbp cream or milk, ½ level tsp
salt, ⅙ level tsp pepper.
Beat the eggs lightly, whites and yolks together, add the seasoning
and cream or milk, and place with the butter in a saucepan. Stir the
mixture constantly with a wooden spoon till it begins to thicken,
then remove the saucepan to a cooler part of the stove and continue
the cooking till the eggs are set. Serve either on buttered toast or
garnished with points of toast.
A little grated cheese, a few green peas or mushrooms (cooked), or
a few asparagus tips are sometimes added to the scrambled eggs just
before removing them from the fire.
EGGS AND TOMATOES
Select well-shaped tomatoes and cut off the stem end; take out enough
of the pulp so that each shell will hold an egg. Drop in the egg
carefully, sprinkle with pepper and salt, put a bit of butter on top
of each; put the tomatoes in a baking dish and put water around them.
Put in oven and cook until the eggs are set and the tomatoes soft.
Serve on slices of buttered toast.
DUTCH EGGS
Cut 5 hard-boiled eggs into small pieces and fold into thick, richly
seasoned milk gravy. Halve 6 green peppers (lengthwise), removing the
seeds and all the interior portions so as to leave the shells; fill
these shells with the gravy and egg mixture, then sprinkle thickly with
grated cheese and dots of butter, then brown in the oven, Serve on a
hot dish garnished with watercress or parsley, and eat with toast.
CURRIED EGGS
6 hard-cooked eggs, 1 very small onion, 2 level tbp butter or
drippings, 2 level tbp flour, ½ sour apple or a tsp lemon juice,
½ level tsp salt, 1 ½ c water, stock or milk, 1 level tbp curry
powder.
Hard cook the eggs, remove the shells and cut the eggs in slices. Melt
the butter or drippings and cook in it the onion, peeled and finely
minced; next, put in the flour and curry powder and cook 3 min. Add the
stock, water or milk slowly, and stir till the sauce boils; put in the
apple or lemon juice and simmer gently for 20 min. Add salt, and heat
the slices of egg in the hot sauce.
SHRIMP OMELET
Mix together butter and flour in quantities sufficient to make ½ pt
of sauce when heated and creamed together; to this add another piece
of butter about the size of an egg and 12 shelled and cooked shrimps.
Season with salt and pepper, cook for 3 min, stirring constantly,
then put in ½ of a finely chopped sweet green pepper, and cook for 1
min longer. Make a foamy omelet, fill with this mixture just before
folding. Serve at once on a hot plate.
CHEESE OMELET
3 eggs, 3 tbp water, 2 tbp mild grated cheese, ⅛ tsp pepper, 2
tbp butter, salt, if needed.
Beat the eggs lightly, yolks and whites together, add the water and
seasoning. Melt the butter in an omelet pan, pour in the eggs and stir
and mix lightly till they begin to set. Sprinkle the grated cheese over
the top, then scrape and push the omelet to one side of the pan. Cook
about 1 min, then either turn in the pan by slipping a knife under the
omelet, or hold the pan for a moment in front of the fire or under the
flame of the gas range. Turn onto a hot dish, and serve at once.
OMELET SOUFFLE
6 eggs, ½ c sugar, ½ tsp any desired flavoring, a pinch of salt.
Separate the whites and yolks of the eggs and beat the whites to a
stiff froth; add the sugar and salt to the yolks and beat till thick.
Mix whites and yolks lightly together and add the flavoring; turn into
a buttered pudding dish, and bake in a hot oven from 12 to 14 min.
Serve, as soon as set, in the dish in which it was cooked. Do not keep
the souffle waiting before serving, as it very quickly falls.
STUFFED EGGS (1)
Cut 4 hard-boiled eggs in ½ crosswise; remove yolks, mash, and add 2
tbp grated cheese, 1 tsp vinegar, ¼ tsp mustard, and salt and cayenne
to taste. Add enough melted butter to make mixture of the right
consistency to shape. Make in balls size of original yolks, and refill
whites. Arrange on a serving dish, pour around 1 c white sauce, cover,
and reheat.
STUFFED EGGS (2)
Cut hard-boiled eggs in ½ lengthwise. Remove yolks, and put whites
aside in pairs. Mash yolks, and add half the amount of devilled ham and
enough melted butter to make of consistency to shape. Make in balls
size of original yolks, and refill whites. Form remainder of mixture
into a nest. Arrange eggs in the nest, and pour over 1 c white sauce.
Sprinkle with buttered crumbs, and bake until crumbs are brown.
EGGS WITH SARDINES
4 tbp butter, ¼ c soft, stale bread crumbs, 1 c thin cream or top
milk, 2 hard-boiled eggs, 1 half-box sardines, ½ tsp salt, ¼ tsp
paprika, ⅛ tsp pepper.
Melt butter, add bread crumbs and cream, and bring to the boiling
point; then add eggs, finely chopped, sardines freed from skin and
bones, and seasonings. Again bring to the boiling point and serve at
once.
EGGS SUSETTE
Wash and bake 6 large potatoes, cut slice from top of each, scoop out
inside, and mash. To 3 c mashed potato add 6 tbp finely chopped ham, 2
tbp finely chopped parsley, whites of 2 eggs well beaten, 3 tbp butter,
4 tbp cream, and salt and pepper. Line potato shells with mixture,
place in each cavity a poached egg, cover with potato mixture, and bake
until browned. Care must be taken to have eggs delicately poached.
PRESERVING EGGS
To preserve 15 doz eggs in water glass:
1. Select a 5-gal crock (earthen or stone) and clean it thoroughly,
then scald and allow to dry.
2. Heat 10 to 12 qt of water to the boiling point and allow it to cool.
3. When cool, measure out 9 qt of water, place in the crock and add
1 qt of sodium silicate (commonly called water glass), which can be
purchased at almost any drug store. Stir well so that the solution
becomes thoroughly mixed.
The solution thus prepared is ready for the eggs, which may be put in
all at once or from time to time as they are obtainable. Care should be
taken in putting them in the jar not to crack or break the shells; also
make sure that the solution covers the eggs by at least 2 inches at all
times.
Put the crock containing the preserved eggs in a cool, dry place and
cover with a tight lid or waxed paper to prevent evaporation.
To preserve a smaller or larger number of eggs, the solution should be
mixed and prepared in the same proportion.
If water glass is not obtainable, lime may be used. It is not
considered as good as water glass, as in some instances eggs preserved
by this method have tasted slightly of lime, although at other times
limewater has proved entirely satisfactory.
To preserve with lime, dissolve 2 lb of unslacked lime in a small
quantity of water and dilute with 5 gal of water that has previously
been boiled and cooled. Allow the mixture to stand until the lime
settles, then pour off and use the clear liquid. Place clean, fresh
eggs in a clean earthenware crock or jar and pour the clear limewater
into the vessel until the eggs are covered. At least 2″ of the solution
should cover the top layer of eggs.
If best results are to be obtained the eggs should be fresh and clean
and preferably infertile. For this reason it is always best when
possible to candle the eggs carefully before preserving them unless
they are known to be strictly fresh. If an egg is only slightly soiled
a cloth dampened with vinegar may be used to remove the stains, but
eggs should not be washed with water, as water removes the protective
coating that is on the shell and may tend to cause the contents to
spoil. Under no circumstances should badly soiled or cracked eggs be
used for preserving, as 1 or more such eggs in a jar may spoil all the
others.
=Fresh Egg Tests=: Hold in front of candle flame in dark room, and the
center should look clear. Place in basin of cold water, and they should
sink. Place large end to the check, and a warmth should be felt. They
have rough shells.
USING PRESERVED EGGS
Fresh eggs preserved according to these directions will usually keep
from 6 to 10 months and can be used satisfactorily for all purposes
in cooking and for the table. If, however, preserved eggs are to be
boiled, a small hole should be made with a pin in the larger end of the
shell before placing them in the water, to allow the air in the egg to
escape when heated and thus prevent cracking.
KITCHEN UTENSILS
ALUMINUM WARE
1 double boiler, 3 saucepans, assorted sizes, 1 stock kettle
(cheaper in iron but much heavier), 1 oblong cake pan, 2 pans,
assorted sizes, 2 and 4 qt, 1 griddle, 2 muffin pans (12 each),
1 flour dredger, 1 pitcher, 1 large baking pan, 1 omelet pan,
milk and cream dippers, 1 round cake pan with loosening bars for
removing cake.
TINWARE
2 pie tins, 1 bread box, 1 iron.
CROCKERY
Set of 3 mixing bowls, white or yellow, assorted sizes, 6
ramekins, 1 teapot, 6 custard cups, 4 jars for holding food.
ENAMEL OR GRANITEWARE
2 baking pans, 1 set bowls, assorted sizes, 1 roaster, 1 pan, 1
kettle.
IRON OR STEELWARE
1 iron frying pan, 1 waffle iron, 1 steel pan, 20×20.
SMALL KITCHEN IMPLEMENTS
1 set assorted French knives, 1 set cooking knives and forks, 1
bread knife, 1 spatula, 1 doz teaspoons, 1 long handled beating
spoon, 1 carving knife, 1 long fork, 1 vegetable knife, 1 doz
tablespoons, 1 slotted beating spoon.
GENERAL EQUIPMENT
The following articles will be found necessary for even a small
organization and places should be planned for them.
1. Strong, plain, comfortable chair for workers, also one stool.
2. Deep enamel tray (not too heavy) or aluminum one with rolled rim.
This is necessary for preparing and storing food.
3. Scale large enough to weigh at least 4 or 5 lbs., so that check may
be kept on incoming goods.
4. Set of brushes:
1 wire, for scrubbing shelves, 1 bar, for general scrubbing, 1
small block brush, for vegetables.
5. One safety holder for fresh and burnt matches.
6. A box with handle for carrying easily is a daily necessity,
containing the following:
1 dish drainer, hammer, screw driver, 1 match scratcher, shears,
1 egg boiler.
7. Small kitchen utensils:
1 can opener, 1 double chopper, 1 ice pick, 1 skimmer, 1 ice
cream scoop, 1 food chopper, 2 funnels, rolling pin, 1 sink
strainer, enamel; doughnut and biscuit cutter, aluminum;
measuring cups, aluminum; salt, pepper and spice boxes; 1 egg
boiler, 1 set of graters, tin; 1 tea kettle, aluminum; 1 pancake
turner, aluminum; 1 wire broiler, twine and paper holders, ice
and cabbage cutters, set of pastry tubes, doughnut or frying
basket; colander, enamel; planks for meat and fish.
CHINA
6 dinner plates, 9″; 6 dessert and salad plates, 7⅛″; 6 bouillon
cups, 6 coffee or tea cups, 6 sauce or vegetable dishes, 5″;
individual creams, 1½ oz.; 6 b. and b. plates, 6″; 1 sugar bowl,
1 cream pitcher.
GLASSWARE
1 doz. tumblers or goblets, 1 oil and vinegar cruet, 6 footed
sherbets.
SILVERWARE
1 doz. teaspoons, 1 doz. dessert spoons, 6 bouillon spoons, 6
iced tea spoons, 1 doz. table forks, 6 dessert forks, 1 doz.
medium knives.
LINEN
2 large linen table covers, 1 doz. round scalloped doilies, 15″
diameter; 1 doz. side towels, 18×32″; 1 doz. union linen kitchen
towels, 17×32″; 1 doz. mercerized cotton or linen napkins,
22×22″; 1 doz. cook’s towels, 16×32″; 6 scrub cloths, 18×28″.
Choose china from good open stock patterns that are appropriate for the
type of room, and may always be “matched.”
TABLE ETIQUETTE
Before starting to set be sure the table is free from crumbs. Place
the silence cloth, which may be a worn-out blanket or any suitable
undercloth. It should not show when the table cloth is placed. The
table cloth fold should be placed with crease of the fold on upper
side and in the exact center of the table. The four corners should be
at equal distances from the floor. Flowers, candlesticks, ferns, water
bottle, etc., belong in center of table.
A “cover” is full equipment consisting of plate, silver, napkin and
glass for each guest or diner. Covers should be alike, about 24″ from
each other or, if at a small table, opposite each other.
Plates should be placed about 1″ from edge of table. If plates carry
monogram the monogram should be nearest center of the table. The
service plate should be the center of each cover.
=Placing Silver=: Place knives at right with sharp edge toward the
plate; forks at left with the tines up; spoons at right of knives,
bowls up. Silver belongs 1″ from edge of table. A simple rule to
remember when much silver is used is to place silver in the order in
which it is to be used, counting from the outside toward the plate. A
fruit spoon which is to be used first would thus be farthest from the
plate. Water glass belongs, right side up, at end of blade of knife.
=Breakfast=: Place a steel knife and fruit knife with sharp edge toward
the plate. Cereal or fruit spoons should be placed with bowls up. One
or two forks should be placed at left of plate with tines up.
=Luncheon=: Placing of silver depends upon dishes to be served. If a
soup is to be served first then a soup spoon belongs on outside. Place
two forks at left of plate and arrange other silver as indicated in
paragraph, “Placing Silver.”
=Dinner=: As at luncheon placing of silver depends upon the dishes
to be served. Usually at a full course dinner the oyster fork is
placed farthest from the plate at the right, soup spoon next, silver
knife next, and a steel knife closest to the plate. Other knives,
if necessary, will be placed on table as needed. Two forks and a
dinner fork are placed at the left of the plate. Here it is well to
remember that the old idea of loading a table with silver is no longer
considered good taste. Simplicity is the order of the day.
Small pepper and salt shakers are usually placed so as one set serves
two persons.
Water is always served at the table from a water bottle after cubes of
clean ice are dropped in glass with ice tongs. Water glasses are also
always refilled at the table.
One piece of butter may be placed on butter chip or at the side of the
bread and butter plate. Bread is sliced and placed on bread plate.
Food and drink to which the guest must help himself is placed at a
convenient height and always served from the left. Food on the table
for which the diner must reach may be taken from either right or left.
KITCHEN ECONOMY
=Potatoes=: Select potatoes having the most perfect skin, free of
“eyes” and heavy for size; may be bought by the sack, barrel or
carload, or in real small quantities.
=Cabbage=: The firmest and heaviest heads are best; usually sold by
weight.
=Cauliflower=: Select large, solid heads that are creamy white; wilted
leaves and dark flower heads indicate staleness.
=Squash=: Hubbard and other varieties of fall or winter squash and
pumpkins are selected by weight; those heavy for size are likely to be
tender and of rich flavor.
=Turnips=: Medium-sized are generally sweetest, provided they are firm,
heavy and free from green spots.
=Carrots, Parsnips and Salsify=: Are best when unwilted, solid, heavy
and free from side roots.
=Cucumbers=: Select those of medium size that are dark green, straight,
firm and not over-plump.
=Spinach=: Should be bright green in color, unwilted and crisp.
=Celery=: The dwarf type is much finer flavored than mammoth; either
variety should be white, firm and crisp with unwilted leaves.
=Lettuce=: Head lettuce is considered superior to that known as
“leaf-lettuce.” Firm, solid heads heavy for size are delicately
flavored. The coarse outside leaves should be unwilted. Romaine,
escarole and chicory belong to the same family and are tested the same
as lettuce for freshness.
=Egg Plant=: Large, oval-shaped purple plants are best. They should be
firm with brilliant skin.
=Tomatoes=: Smooth, firm, heavy tomatoes are least watery and best
flavored. They are often bought when partly ripe and allowed to ripen.
=Onions=: Thin-skinned, solid onions are always best; mildest variety
is the large Spanish onion.
=Peas and Beans=: Green peas and string beans should be young and
freshly picked; pods of fresh peas are green and juicy, becoming yellow
and withered when old. Fresh beans are crisp and snap when broken. The
stringless beans now on the market save time in preparing them.
=Berries=: A dry surface indicates freshness in strawberries,
raspberries and blackberries.
=Apples, Peaches, Plums, Cherries and Grapes=: Plumpness, brightness
of skin and freedom from spots of decay are reliable indications of
freshness.
=Grapefruit, Oranges and Lemons=: Are heavy for size.
=Melons=: Cantaloupes usually have a nice odor when they are fresh and
good flavored. Press end of melon with finger and if it gives slightly,
the melon is ripe, if hard, it is too green to cut.
=Honey Dew=: Test same as Cantaloupes.
=Watermelon=: The best variety are heavy for size.
=Fruits and Vegetables= are best when “cheapest” because the lowest
prices are quoted when they are in season. They should be preserved
when in season.
=Mutton=: The best mutton has abundant, white, clear and solid fat; leg
bones are white; the scored skin on the forequarters red; the lean meat
juicy, firmy and of a dark red color.
=Lamb=: Choose lamb that has hard, white fat on the back and about the
kidneys, with pinkish-hued bones.
=Pork=: The lean of the best pork is a delicate pinkish red, juicy,
firm and fine grained; the fat is white and the skin thin and pearly;
when the skin is thick it indicates that the hog was old.
=Ham=: Medium-sized hams weighing from 8 to 12 lbs. are usually best.
They should be plump and round, with short tapering shanks and small
bones. The fat should be white and firm, the skin thin and unwrinkled.
=Turkey=: A moderate size turkey is more apt to be young than a larger
one. Select 12 to 16-lb. birds that have no superfluous fat. A hen is
preferable to a gobbler, being more plump and delicate in flavor. The
legs of turkey should be black and smooth; the breastbone soft and
pliable. If legs are rough, the breastbone hard, and the skin tough,
the turkey was old. When turkeys or other fowls are fresh, the eyes are
bright and full, the feet and legs smooth and limber.
=Goose=: The breast of goose should be plump and white, the feet yellow
and flexible. If the windpipe is soft, the goose was young.
=Capons=: They retain the tenderness of young chickens while having the
size and flavor of mature fowls. Select 7 to 8-lb. size.
=Chicken=: Press with the finger on the breastbone at the point nearest
the tail. If the bone is soft and pliable, the chicken was young. Some
butchers break this bone to deceive buyers. Poultry that is dark or
slimy is stale and unfit for food. Poultry packed in ice will soak
up from 3 to 14% water so insist on dry-packed birds when buying
cold-storage poultry. In fresh killed poultry, the liver is firm and
solid to the touch, while in thawed-out, cold-storage poultry, the
liver is limp and soft to the touch.
=Eggs=: Fresh eggs look clear and semi-transparent in a strong light.
To test, drop into a bucket or pan of water; those that are perfectly
fresh will sink to the bottom and rest on the side; those that are
stale will stand obliquely in the water, while those that are actually
bad will take an upright position and float.
=Fish=: Choose those only with firm flesh, stiff fins, lively red
gills, and full clear eyes.
=Test for Butter=: The “spoon” test is good for distinguishing fresh
butter from renovated butter or oleomargarine: A small sample is melted
in a spoon held over a slow fire; if it is fresh butter, it will boil
quietly, with many small bubbles; oleomargarine and process butter will
sputter and crackle.
=Test for Extracts=: Vanilla is sometimes adulterated with tonka bean
extract. This can be detected by its odor, which is penetrating,
almost pungent, in contrast to pure vanilla extract. Extracts made
from artificial vanilla can be detected by evaporating about 1 oz. of
vanilla to about ¼ its volume by placing it in a dish over boiling
water. If pure, the resins become insoluble and settle to the bottom of
the dish. Artificial extracts remain clear. Artificial extracts made by
dissolving artificial vanilla in alcohol lack color which is supplied
by adding caramel. To detect this, shake a sample of the extract. If
pure the foam is colorless.
=Lemon Extract=: Place 1 tsp of extract in a glass tumbler and add 2 or
3 tsp water. If pure, the lemon oil will separate and rise to top after
a short time, as lemon oil is insoluble in alcohol to which water is
added.
=Baking Powder Test=: Add 1 tsp baking powder to 1 c hot water. Bubbles
of gas will rise as the action of the baking powder takes place. The
greater the bubbling the stronger the baking powder. Never allow baking
powder to be exposed to the air.
=Baking Powder= made in quantity: Sift together 7 times or more, 5⅝ lb.
cream of tartar, 2½ lb. soda, and 1¼ lb cornstarch.
FASTING AND ABSTAINING
EMBER DAYS
Ember days are those ordered by the church as days of fasting and
abstinence. They occur at the beginning of the seasons and are:
1. Wednesday, Friday and Saturday after December 13.
2. Wednesday, Friday and Saturday of the week following Ash
Wednesday.
3. Wednesday, Friday and Saturday after Whit Sunday.
4. Wednesday, Friday and Saturday after September 14, which is
the Feast of the Exultation of the Cross.
DAYS OF ABSTINENCE
A day of abstinence is one on which Catholics are prohibited from using
flesh meat at any of their meals. All Fridays of the year, except those
on which a holiday of obligation falls, are days of abstinence. During
the Lenten season, in addition to being days of abstinence, Fridays are
also fast days.
Throughout the Latin Church, the law of abstinence prohibits all
responsible Catholics from indulging in meat diet on days of abstinence.
Meat diet comprises the flesh, blood or marrow of such animals
and birds that constitute flesh meat, according to appreciative,
intelligent and law-abiding Christians.
On days of abstinence the use of fish, vegetables, molluscs, crabs,
turtles, frogs and such cold-blooded creatures is not at variance
with the law of abstinence. The sick, infirmed, mendicants, laborers,
and such as find difficulty in procuring a fish diet are not bound to
observe the law of abstinence, as long as such conditions prevail.
Regular days of abstinence are as follows:
1. All Fridays excepting those on which a holiday of obligation
falls.
2. The first and last Wednesday and the second and last Saturday
of Lent.
3. Wednesdays, Fridays and Saturdays of ember weeks.
4. The vigils of Christmas, Pentecost, Assumption and All Saints’
Days (In Canada, the vigil of St. Peter and Paul, and Wednesdays
of Advent, as well as all the ember days, are added to the list
of fast and abstinence days.)
FASTING
In the U. S. all the days of Lent, the Ember days, the vigil of
Christmas, Pentecost, Assumption and All Saints Days are fast days. (In
Canada the vigil of St. Peter and Paul, June 28, is a fast day.)
* * * * *
Fasting consists in eating but one full meal in twenty-four hours and
that about mid-day. It also implies the obligation of abstaining from
flesh meat during the same period unless legitimate authorities granted
permission to eat meat. Pope Benedict XIV granted permission to eat
meat on fast days, but prohibited the use of fish and flesh at the same
meal on all fast days during the year, as well as the Sundays during
Lent.
In the U. S. working men and their families may use flesh meat once
a day throughout the year, except on Fridays, Ash Wednesday, Holy
Saturday, and the vigil of Christmas. For working men during Lent, it
is forbidden that fish and flesh be taken at the same meal. Flesh and
fish may be eaten at the same meal at other times except on fast days
and days of abstinence.
The quantity of food allowed at the one full meal permitted on fast
days has never been defined, and one full satisfying meal may be
partaken of without breaking the rule. Moreover a slight collation is
now allowed in the evening, the full meal usually being taken at noon.
In the U. S. and Canada fast day meals usually consist of milk, eggs,
cheese, butter, bread, fish, and similar foods.
NOT REQUIRED TO FAST
Those exempt from fasting are:
The sick, the infirmed, convalescents, delicate women, men or women
sixty years or over; families whose members cannot have the necessaries
for a full meal at the same time, or who have nothing but bread,
vegetables or such-like food; those to whom fasting brings headaches or
loss of sleep; wives whose fasting incurs their husband’s indignation;
children whose fasting arouses their parents’ wrath; in a word,
all those who cannot comply with the obligation of fasting without
undergoing more than ordinary hardships are excused because of their
inability to fulfill the obligation.
THE COOK’S DICTIONARY
=A la carte=—French for according to the bill of fare at the
table.
=A la mode=—French for according to the style.
=Anchovy=—A fish caught in the Mediterranean.
=Anchovy Essence=—Consists of pounded anchovies cooked with
water, vinegar, spices, and mushrooms.
=Angelica=—A plant, the stalks of which are preserved, used for
decorating.
=Appetizers=—Cold hors d’oeuvres, side dishes, served preliminary
to the dinner, supposed to create an appetite for something more
substantial.
=Aspic=—Savory jelly.
=Au, Aux=—To or with.
=Baba Cakes=—Sweet Cakes raised with yeast.
=Bain-marie=—A double boiler.
=Bisque=—A paste or puree.
=Blanch=—To scald.
=Bombe=—Ices in a mold, an outside coating of one kind, a filling
of another.
=Bouchee=—Mouthful.
=Bouillon=—Beef Broth.
=Brioche=—A bread made rich with eggs.
=Brochette=—A skewer.
=Canape=—Pieces of toast or bread, spread with some mixture.
=Caviar=—Salted and smoked sturgeon roe.
=Curacao=—A cordial.
=Cutlets=—Steaks of veal, lamb, mutton or pork.
=Entree=—A made dish served as a course or between courses.
=Filet Mignon=—French for small pieces of beef served with sauce.
=Foie-gras=—Fat liver; especially the liver of fat geese.
=Fondue=—Cheese and eggs cooked together.
=Fondant=—Cooked and beaten sugar, ready to flavor and mold for
centers of bonbons.
=Francaise=—In French style.
=Frappe=—Half frozen.
=Fricasse=—Originally meat fried and served with a sauce.
=Gherkins=—Small cucumbers.
=Giblets=—The neck, liver, gizzard and heart of poultry or game.
=Glace=—Glossed over.
=Hors d’oeuvres=—Side dishes.
=Italienne=—In Italian style.
=Jardiniere=—Mixed vegetables.
=Koumiss=—Fermented milk.
=Macedoine=—A mixture of several fruits or vegetables.
=Marinade=—A pickle composed of vinegar, oil, salt, and pepper.
=To Marinate=—To pickle in a French dressing.
=Marrons=—Chestnuts.
=Mayonnaise=—Salad sauce.
=Meringue=—Mixture of sugar and white of eggs beaten together.
=Mignon=—Small.
=Mousse=—Moss, froth, something light and spongy.
=Mulligatawny=—Curry soup.
=Noir=—Black.
=Papillote=—Paper.
=Parfait=—Perfect.
=Pate=—Paste.
=Pilaf=—Turkish dish of rice and tomatoes.
=Potage=—Soup.
=Printaniere=—With young spring vegetables.
=Puree=—Ingredients rubbed through a sieve.
=Ragout=—A highly seasoned fish or meat dish.
=Rissoles=—Something crisp.
=Riz=—Rice.
=Roux=—Butter and flour mixed and used for thickening.
=Sabayon=—A custard flavored with wine.
=Salamander=—An iron, similar to a large poker, used for browning
surfaces which cannot be placed in the oven.
=Salmi=—A rich stew, generally of game.
=Scones=—Scotch name for baking powder biscuit.
=Sippett=—Small cubes of fried bread.
=Sorbet=—Frozen punch.
=Souffle=—A puff, something light and fluffy.
=Syllabub=—Old English name for whipped and flavored cream.
Now that you have gone through her own cookbook, undoubtedly you would
be delighted to have
MOLLY GAVIN’S DIRECT PERSONAL ASSISTANCE
_Every Day of the Year_
Each week she writes entertainingly and helpfully for hundreds of
thousands of readers of Catholic newspapers throughout the United
States and Canada.
Each day she and her assistants answer hundreds of letters of women
readers, giving them the help they ask, suggesting menus and new
recipes, and sending out pamphlets.
Each month she adds new pamphlets to her list.
For information about them and for the names of the newspapers in which
you may find MOLLY GAVIN’S cooking column, drop a line to
THE GRIMES COMPANY
National Press Building
WASHINGTON, D. C.
INDEX
Abstaining, 157
Beef, 88
Beverages, 12
Biscuits, 10
Bread, 8
Breads (Quick), 44
Breakfast Rolls, 10
Cake, 16
Candy, 20
Canning Fruit, 138
Canning Meats, 140
Canning Vegetables, 139
Cereals, 25
Cheese, 27
Chilled Desserts, 119
Chowders, 92
Coffee, 12
Cook’s Dictionary, 158
Cookies, 48
Desserts, Chilled, 119
Dictionary, Cook’s, 158
Doughnuts, 48
Dressing, 78
Dumplings, 63
Economy, Kitchen, 154
Eggs, 145
Ember Days, 157
Equipment, General, 153
Etiquette, Table, 154
Fasting, 157
Fish, 108
Fish, (Shell), 103
Fruit Economy, 155
Gingerbread, 48
Glassware, 153
Icings, 81
Kitchen Utensils, 153
Kitchen Economy, 155
Lamb, 94
Linen, 153
Meats, 84, 85, 88, 94, 99
Meats, Canning, 140
Methods of Cooking Meats, 86
Mutton, 94
Personal Service, 159
Pork, 99
Poultry and Game, 128
Preserves, 137
Puddings, 69
Quick Breads, 44
Salads, 58
Sandwiches, 54
Sauces, 73
Service, Personal, 159
Silverware, 153
Shellfish, 103
Soup, 32
Stews, 91
Sweetbreads, Tongues, Etc., 97
Syrup Table, 139
Table Etiquette, 154
Tea, 12
Tests, Kitchen, 156
Time Table for Canning Fruits, 138
Time Table for Syrup, 139
Time Table for Canning Vegetables, 139
Utensils, Kitchen, 153
Veal, 85
Vegetables, 38
Vegetable Economy, 154
Yeast, 8
TRANSCRIBER’S NOTE
The index was not checked for proper alphabetization or correct page
references.
Obvious typographical errors and punctuation errors have been corrected
after careful comparison with other occurrences within the text and
consultation of external sources.
Some hyphens in words have been silently removed, some added, when a
predominant preference was found in the original book.
Except for those changes noted below, all misspellings in the text, and
inconsistent or archaic usage, have been retained.
Pg 6: ‘Farenheit’ replaced with ‘Fahrenheit’.
19: ‘on’ replaced with ‘in’ in “soda dissolved on”.
19: ‘and’ removed from “when cool and and dissolved yeast”.
19: ‘egg’ replaced with ‘butter’ in:
“add this to sugar and butter;”
22: ‘velvetry’ replaced with ‘velvety’.
26: ‘escalloped dished’ replaced with ‘escalloped dishes’.
30: ‘kurd’ replaced with ‘curd’.
31: ‘candided’ replaced with ‘candied’.
32: ‘low tem’ replaced with ‘low temp’.
36: ‘caramal’ replaced with ‘caramel’.
36: ‘cherry’ replaced with ‘sherry’.
36: ‘agg’ replaced with ‘egg’.
37: ‘thruogh’ replaced with ‘through’.
38: ‘commine’ replaced with ‘combine’.
40: ‘sprinke’ replaced with ‘sprinkle’.
41: ‘potatooes’ replaced with ‘potatoes’.
41: Added ‘1’ to
“Cut tender asparagus in 1-in lengths” for clarity.
41: ‘scar’ replaced with ‘sear’.
43: ‘parsely’ replaced with ‘parsley’.
46: ‘ainseed’ replaced with ‘aniseed’.
47: ‘thorhougly’ replaced with ‘thoroughly’.
50: ‘flower’ replaced with ‘flour’.
50: ‘moderaete’ replaced with ‘moderate’.
58: ‘terragon’ replaced with ‘tarragon’.
59: ‘rosetttes’ replaced with ‘rosettes’.
61: ‘Doquefort’ replaced with ‘Roquefort’.
61: ‘cutting’ is unclear, and has been inferred.
63: ‘letttuce’ replaced with ‘lettuce’.
63: ‘egg’ replaced with ‘eggs’.
64: ‘vegetatble’ replaced with ‘vegetable’.
64: ‘prunces’ replaced with ‘prunes’.
65: ‘stitck’ replaced with ‘stick’.
65: ‘sprinkel’ replaced with ‘sprinkle’.
69: ‘seecret’ replaced with ‘secret’.
69: ‘cup’ replaced with ‘cups’.
69: ‘custatrd’ replaced with ‘custard’.
70: ‘beated’ replaced with ‘beaten’.
76: ‘smoth’ replaced with ‘smooth’.
76: ‘sugar’ replaced with ‘vinegar’ in
“If the vinegar is very strong...”
77: ‘baten’ replaced with ‘beaten’.
77: ‘graually’ replaced with ‘gradually’.
77: ‘befor’ replaced with ‘before’.
83: ‘conucopia’ replaced with ‘cornucopia’.
87: ‘cottelene’ replaced with ‘cottolene’.
90: ‘sauted’ replaced with ‘sauteed’.
91: Chapter title ‘Stews and Chowders’ replaced with ‘Stews’.
92: Removed duplicate ‘to’ in: “the contents to grow stale;”
93: ‘romoved’ replaced with ‘removed’.
94: ‘opions’ replaced with ‘onions’.
95: ‘maket’ replaced with ‘market’.
100: Added ‘1’ to “score it in 1-in squares” for clarity.
102: ‘sal’ replaced with ‘salt’.
109: ‘to’ removed from ‘and to continue boiling’.
109: ‘fished’ replaced with ‘fleshed’.
109: ‘romoved’ replaced with ‘removed’.
111: ‘pay’ replaced with ‘pan’.
113: ‘SAUTERED’ replaced with ‘SAUTEED’.
113: ‘SAUTED’ replaced with ‘SAUTEED’.
120: ‘valnilla’ replaced with ‘vanilla’.
124: ‘carmel’ replaced with ‘caramel’.
124: ‘if’ replaced with ‘of’.
130: ‘majoram’ replaced with ‘marjoram’.
145: ‘tumeric’ replaced with ‘turmeric’.
145: ‘sterlized’ replaced with ‘sterilized’.
152: ‘preferable’ replaced with ‘preferably’.
153: ‘bock’ replaced with ‘block’.
153: ‘spatulas’ replaced with ‘spatula’.
153: ‘necesary’ replaced with ‘necessary’.
154: ‘flour’ replaced with ‘floor’.
157: ‘crambs’ replaced with ‘crabs’.
157: ‘memdicants’ replaced with ‘mendicants’.
158: ‘Caviare’ replaced with ‘Caviar’.
158: ‘Curacoa’ replaced with ‘Curacao’.
*** END OF THE PROJECT GUTENBERG EBOOK MOLLY GAVIN'S OWN COOKBOOK ***
Updated editions will replace the previous one—the old editions will
be renamed.
Creating the works from print editions not protected by U.S. copyright
law means that no one owns a United States copyright in these works,
so the Foundation (and you!) can copy and distribute it in the United
States without permission and without paying copyright
royalties. Special rules, set forth in the General Terms of Use part
of this license, apply to copying and distributing Project
Gutenberg™ electronic works to protect the PROJECT GUTENBERG™
concept and trademark. Project Gutenberg is a registered trademark,
and may not be used if you charge for an eBook, except by following
the terms of the trademark license, including paying royalties for use
of the Project Gutenberg trademark. If you do not charge anything for
copies of this eBook, complying with the trademark license is very
easy. You may use this eBook for nearly any purpose such as creation
of derivative works, reports, performances and research. Project
Gutenberg eBooks may be modified and printed and given away—you may
do practically ANYTHING in the United States with eBooks not protected
by U.S. copyright law. Redistribution is subject to the trademark
license, especially commercial redistribution.
START: FULL LICENSE
THE FULL PROJECT GUTENBERG LICENSE
PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
To protect the Project Gutenberg™ mission of promoting the free
distribution of electronic works, by using or distributing this work
(or any other work associated in any way with the phrase “Project
Gutenberg”), you agree to comply with all the terms of the Full
Project Gutenberg™ License available with this file or online at
www.gutenberg.org/license.
Section 1. General Terms of Use and Redistributing Project Gutenberg™
electronic works
1.A. By reading or using any part of this Project Gutenberg™
electronic work, you indicate that you have read, understand, agree to
and accept all the terms of this license and intellectual property
(trademark/copyright) agreement. If you do not agree to abide by all
the terms of this agreement, you must cease using and return or
destroy all copies of Project Gutenberg™ electronic works in your
possession. If you paid a fee for obtaining a copy of or access to a
Project Gutenberg™ electronic work and you do not agree to be bound
by the terms of this agreement, you may obtain a refund from the person
or entity to whom you paid the fee as set forth in paragraph 1.E.8.
1.B. “Project Gutenberg” is a registered trademark. It may only be
used on or associated in any way with an electronic work by people who
agree to be bound by the terms of this agreement. There are a few
things that you can do with most Project Gutenberg™ electronic works
even without complying with the full terms of this agreement. See
paragraph 1.C below. There are a lot of things you can do with Project
Gutenberg™ electronic works if you follow the terms of this
agreement and help preserve free future access to Project Gutenberg™
electronic works. See paragraph 1.E below.
1.C. The Project Gutenberg Literary Archive Foundation (“the
Foundation” or PGLAF), owns a compilation copyright in the collection
of Project Gutenberg™ electronic works. Nearly all the individual
works in the collection are in the public domain in the United
States. If an individual work is unprotected by copyright law in the
United States and you are located in the United States, we do not
claim a right to prevent you from copying, distributing, performing,
displaying or creating derivative works based on the work as long as
all references to Project Gutenberg are removed. Of course, we hope
that you will support the Project Gutenberg™ mission of promoting
free access to electronic works by freely sharing Project Gutenberg™
works in compliance with the terms of this agreement for keeping the
Project Gutenberg™ name associated with the work. You can easily
comply with the terms of this agreement by keeping this work in the
same format with its attached full Project Gutenberg™ License when
you share it without charge with others.
1.D. The copyright laws of the place where you are located also govern
what you can do with this work. Copyright laws in most countries are
in a constant state of change. If you are outside the United States,
check the laws of your country in addition to the terms of this
agreement before downloading, copying, displaying, performing,
distributing or creating derivative works based on this work or any
other Project Gutenberg™ work. The Foundation makes no
representations concerning the copyright status of any work in any
country other than the United States.
1.E. Unless you have removed all references to Project Gutenberg:
1.E.1. The following sentence, with active links to, or other
immediate access to, the full Project Gutenberg™ License must appear
prominently whenever any copy of a Project Gutenberg™ work (any work
on which the phrase “Project Gutenberg” appears, or with which the
phrase “Project Gutenberg” is associated) is accessed, displayed,
performed, viewed, copied or distributed:
This eBook is for the use of anyone anywhere in the United States and most
other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms
of the Project Gutenberg License included with this eBook or online
at www.gutenberg.org. If you
are not located in the United States, you will have to check the laws
of the country where you are located before using this eBook.
1.E.2. If an individual Project Gutenberg™ electronic work is
derived from texts not protected by U.S. copyright law (does not
contain a notice indicating that it is posted with permission of the
copyright holder), the work can be copied and distributed to anyone in
the United States without paying any fees or charges. If you are
redistributing or providing access to a work with the phrase “Project
Gutenberg” associated with or appearing on the work, you must comply
either with the requirements of paragraphs 1.E.1 through 1.E.7 or
obtain permission for the use of the work and the Project Gutenberg™
trademark as set forth in paragraphs 1.E.8 or 1.E.9.
1.E.3. If an individual Project Gutenberg™ electronic work is posted
with the permission of the copyright holder, your use and distribution
must comply with both paragraphs 1.E.1 through 1.E.7 and any
additional terms imposed by the copyright holder. Additional terms
will be linked to the Project Gutenberg™ License for all works
posted with the permission of the copyright holder found at the
beginning of this work.
1.E.4. Do not unlink or detach or remove the full Project Gutenberg™
License terms from this work, or any files containing a part of this
work or any other work associated with Project Gutenberg™.
1.E.5. Do not copy, display, perform, distribute or redistribute this
electronic work, or any part of this electronic work, without
prominently displaying the sentence set forth in paragraph 1.E.1 with
active links or immediate access to the full terms of the Project
Gutenberg™ License.
1.E.6. You may convert to and distribute this work in any binary,
compressed, marked up, nonproprietary or proprietary form, including
any word processing or hypertext form. However, if you provide access
to or distribute copies of a Project Gutenberg™ work in a format
other than “Plain Vanilla ASCII” or other format used in the official
version posted on the official Project Gutenberg™ website
(www.gutenberg.org), you must, at no additional cost, fee or expense
to the user, provide a copy, a means of exporting a copy, or a means
of obtaining a copy upon request, of the work in its original “Plain
Vanilla ASCII” or other form. Any alternate format must include the
full Project Gutenberg™ License as specified in paragraph 1.E.1.
1.E.7. Do not charge a fee for access to, viewing, displaying,
performing, copying or distributing any Project Gutenberg™ works
unless you comply with paragraph 1.E.8 or 1.E.9.
1.E.8. You may charge a reasonable fee for copies of or providing
access to or distributing Project Gutenberg™ electronic works
provided that:
• You pay a royalty fee of 20% of the gross profits you derive from
the use of Project Gutenberg™ works calculated using the method
you already use to calculate your applicable taxes. The fee is owed
to the owner of the Project Gutenberg™ trademark, but he has
agreed to donate royalties under this paragraph to the Project
Gutenberg Literary Archive Foundation. Royalty payments must be paid
within 60 days following each date on which you prepare (or are
legally required to prepare) your periodic tax returns. Royalty
payments should be clearly marked as such and sent to the Project
Gutenberg Literary Archive Foundation at the address specified in
Section 4, “Information about donations to the Project Gutenberg
Literary Archive Foundation.”
• You provide a full refund of any money paid by a user who notifies
you in writing (or by e-mail) within 30 days of receipt that s/he
does not agree to the terms of the full Project Gutenberg™
License. You must require such a user to return or destroy all
copies of the works possessed in a physical medium and discontinue
all use of and all access to other copies of Project Gutenberg™
works.
• You provide, in accordance with paragraph 1.F.3, a full refund of
any money paid for a work or a replacement copy, if a defect in the
electronic work is discovered and reported to you within 90 days of
receipt of the work.
• You comply with all other terms of this agreement for free
distribution of Project Gutenberg™ works.
1.E.9. If you wish to charge a fee or distribute a Project
Gutenberg™ electronic work or group of works on different terms than
are set forth in this agreement, you must obtain permission in writing
from the Project Gutenberg Literary Archive Foundation, the manager of
the Project Gutenberg™ trademark. Contact the Foundation as set
forth in Section 3 below.
1.F.
1.F.1. Project Gutenberg volunteers and employees expend considerable
effort to identify, do copyright research on, transcribe and proofread
works not protected by U.S. copyright law in creating the Project
Gutenberg™ collection. Despite these efforts, Project Gutenberg™
electronic works, and the medium on which they may be stored, may
contain “Defects,” such as, but not limited to, incomplete, inaccurate
or corrupt data, transcription errors, a copyright or other
intellectual property infringement, a defective or damaged disk or
other medium, a computer virus, or computer codes that damage or
cannot be read by your equipment.
1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right
of Replacement or Refund” described in paragraph 1.F.3, the Project
Gutenberg Literary Archive Foundation, the owner of the Project
Gutenberg™ trademark, and any other party distributing a Project
Gutenberg™ electronic work under this agreement, disclaim all
liability to you for damages, costs and expenses, including legal
fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE
TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
DAMAGE.
1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
defect in this electronic work within 90 days of receiving it, you can
receive a refund of the money (if any) you paid for it by sending a
written explanation to the person you received the work from. If you
received the work on a physical medium, you must return the medium
with your written explanation. The person or entity that provided you
with the defective work may elect to provide a replacement copy in
lieu of a refund. If you received the work electronically, the person
or entity providing it to you may choose to give you a second
opportunity to receive the work electronically in lieu of a refund. If
the second copy is also defective, you may demand a refund in writing
without further opportunities to fix the problem.
1.F.4. Except for the limited right of replacement or refund set forth
in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO
OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT
LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.
1.F.5. Some states do not allow disclaimers of certain implied
warranties or the exclusion or limitation of certain types of
damages. If any disclaimer or limitation set forth in this agreement
violates the law of the state applicable to this agreement, the
agreement shall be interpreted to make the maximum disclaimer or
limitation permitted by the applicable state law. The invalidity or
unenforceability of any provision of this agreement shall not void the
remaining provisions.
1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the
trademark owner, any agent or employee of the Foundation, anyone
providing copies of Project Gutenberg™ electronic works in
accordance with this agreement, and any volunteers associated with the
production, promotion and distribution of Project Gutenberg™
electronic works, harmless from all liability, costs and expenses,
including legal fees, that arise directly or indirectly from any of
the following which you do or cause to occur: (a) distribution of this
or any Project Gutenberg™ work, (b) alteration, modification, or
additions or deletions to any Project Gutenberg™ work, and (c) any
Defect you cause.
Section 2. Information about the Mission of Project Gutenberg™
Project Gutenberg™ is synonymous with the free distribution of
electronic works in formats readable by the widest variety of
computers including obsolete, old, middle-aged and new computers. It
exists because of the efforts of hundreds of volunteers and donations
from people in all walks of life.
Volunteers and financial support to provide volunteers with the
assistance they need are critical to reaching Project Gutenberg™’s
goals and ensuring that the Project Gutenberg™ collection will
remain freely available for generations to come. In 2001, the Project
Gutenberg Literary Archive Foundation was created to provide a secure
and permanent future for Project Gutenberg™ and future
generations. To learn more about the Project Gutenberg Literary
Archive Foundation and how your efforts and donations can help, see
Sections 3 and 4 and the Foundation information page at www.gutenberg.org.
Section 3. Information about the Project Gutenberg Literary Archive Foundation
The Project Gutenberg Literary Archive Foundation is a non-profit
501(c)(3) educational corporation organized under the laws of the
state of Mississippi and granted tax exempt status by the Internal
Revenue Service. The Foundation’s EIN or federal tax identification
number is 64-6221541. Contributions to the Project Gutenberg Literary
Archive Foundation are tax deductible to the full extent permitted by
U.S. federal laws and your state’s laws.
The Foundation’s business office is located at 809 North 1500 West,
Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up
to date contact information can be found at the Foundation’s website
and official page at www.gutenberg.org/contact
Section 4. Information about Donations to the Project Gutenberg
Literary Archive Foundation
Project Gutenberg™ depends upon and cannot survive without widespread
public support and donations to carry out its mission of
increasing the number of public domain and licensed works that can be
freely distributed in machine-readable form accessible by the widest
array of equipment including outdated equipment. Many small donations
($1 to $5,000) are particularly important to maintaining tax exempt
status with the IRS.
The Foundation is committed to complying with the laws regulating
charities and charitable donations in all 50 states of the United
States. Compliance requirements are not uniform and it takes a
considerable effort, much paperwork and many fees to meet and keep up
with these requirements. We do not solicit donations in locations
where we have not received written confirmation of compliance. To SEND
DONATIONS or determine the status of compliance for any particular state
visit www.gutenberg.org/donate.
While we cannot and do not solicit contributions from states where we
have not met the solicitation requirements, we know of no prohibition
against accepting unsolicited donations from donors in such states who
approach us with offers to donate.
International donations are gratefully accepted, but we cannot make
any statements concerning tax treatment of donations received from
outside the United States. U.S. laws alone swamp our small staff.
Please check the Project Gutenberg web pages for current donation
methods and addresses. Donations are accepted in a number of other
ways including checks, online payments and credit card donations. To
donate, please visit: www.gutenberg.org/donate.
Section 5. General Information About Project Gutenberg™ electronic works
Professor Michael S. Hart was the originator of the Project
Gutenberg™ concept of a library of electronic works that could be
freely shared with anyone. For forty years, he produced and
distributed Project Gutenberg™ eBooks with only a loose network of
volunteer support.
Project Gutenberg™ eBooks are often created from several printed
editions, all of which are confirmed as not protected by copyright in
the U.S. unless a copyright notice is included. Thus, we do not
necessarily keep eBooks in compliance with any particular paper
edition.
Most people start at our website which has the main PG search
facility: www.gutenberg.org.
This website includes information about Project Gutenberg™,
including how to make donations to the Project Gutenberg Literary
Archive Foundation, how to help produce our new eBooks, and how to
subscribe to our email newsletter to hear about new eBooks.
