This action might not be possible to undo. Are you sure you want to continue?
Twentieth Century' "^"^^ COOK BOOK AND HOME CANDY MAKING INDEXED .
and Butchering Time Recipes Compiled and Published by The Geographical Publishing Co. 621 Plymouth Court CHICAGO.TWENTIETH CENTURY COOK BOOK An Up-to-Date and Skillful Preparation on the Art of Cooking AND Modem Candy Making Simplified ALSO The Process of Dr3ang Fruits and Vegetables. ILLINOIS .
by The Geographical Publishing Co.A617105 . Chicago. MAY l3IS2i 'g)CI.Copyright.. Ills. 1921.
understood that country or farm housekeepers have many advantages their town sisters lack. thorough. — is intended especially and primarily for cooks. milk. where even inferior grades of produce are high priced. We do not claim to "know it all. P. poultry. bill make the The beg the indulgence of possessed of a copy. In the average farm kitchen such things are considered necessities. which naturally cannot always be had in city markets. This book farm It is hoped that this cook book will induce housewives to try an occasional change in their usual daily of fare. It is. vegetables." and in this instance have confined ourselves chiefly to the task of picking out from thousands of good recipes such as seemed the best and most deserving of finding a place in this volume. not luxuries. practical. such as fresh fruits. and complete enough for all-around use and everyday reference in farm homes in families where plain tastes and limited means forbid extravagant or fancy culinary indulgences and the accompanying unnecessary expenditure of time and labor. Co.INTRODUCTION The cook books now on the market are many and various. and are accepted quite as a matter of course. The introduction of some variety will cook's work less monotonous and is likely to be appreciated by other members of the family as well. all editors of this cook book who may become The G. but few. though it will be found equally useful and helpful in the city kitchen where economy is an object. eggs. of course. . cream and butter. if any. are plain.
or if the floor is hardwood. The knives lie on the right of the plate. silver. padding should be laid. The shades to the candles match in color the other decorations. In lighting the table a large single candelabrum or individual electric stands are the most common method of illumination. damask linen.ARRANGING THE TABLE (See Illustration on Opposite Page) The first requisite for a well-ordered table is snowy. . carnations and lilacs are always agreeable. and and a row of forks on the left the oyster fork on the outside. The soup spoon lies next to the napkin. there are some differences of opinion and greater differences of customs. Wax candles are sometimes in favor. At the strictest of houses. A A certain scheme of color is chosen. Individual salt and pepper bottles are at hand. There are usually four forks and three knives a steel knife for meat being one of them. giving zest to the viands that are spread ? — As to the manner of "setting" the table. and everything on the table hai-monizes with it. fine. and if butter is needed. There are many who dislike the heavily scented tube roses and syringas. there are as many knives. and why not to the guest. by the way. is a picture of loveliness cut glass. but roses. with a background of white. dainty dishes. Underneath the cloth. . The napkin (which. The flowers adorning the table are delicately scented and pleasant to all. . should never be starched) is placed directly in front of each guest. lilies. The napkins and table cloth should be of good size and the dishes should shine with brightness. individual butter plates are called into use. The dining room is carpeted. large rugs are used to deaden the footsteps. A table. appeal to the eye of the artist. as they afford good opportunity for decorative effects and make pretty shadows. goblet is set at every plate. when properly set. forks and spoons placed at the different places as there are courses to be served.
are apt to be over-sumptuous.LUNCHEONS (See Illustration on Opposite Page) A modern luncheon is a very convenient meal. Many luncheons. when decorated with doilies and flowers. and one especially adapted to spacious homes. Roasts and joints are never served but entrees and Table cloths are still frequently cold dishes instead. many being shown. and a great variety of displays. . used. These. as occasion demands. like many dinners. permitting of an irregular number. give a peculiarly antique effect. far surpassing in charm even the richest damask. intended for "the salad" course. consists of a round mat for the bowl. The patterns are mostly wreaths of brier roses and vines. The ideal luncheon is quite a simple affair. but the newer idea is the use of highly polished tables. A A pleasant innovation in summer. At the embroidery shops centerpieces and doilies for these occasions are pretty set. It can be made expensive or not. This agreeable change brings about a sociability that delights the reserved and pleases even the* most fastidious. with smaller ones for the plates. is to serve the luncheon on the piazzas or in shaded spots around the yard.
eggs. over or surrounded cooking by heat or steam. Dry Steaming is boiler or tin. corned beef. Cook slowly is Roasting cooking before an open fire. with or without vegetables. puddings. brown bread. meat. soups. over boiling water. be below the surface. Moist Steaming is cooking by direct contact with steam. Examples: Tough meats. with or without vegetables. although the baking of called roasting. English muffins. potatoes. Examples: Ham. fowl. chops. dumplings. cooking by immersion in hot deep Examples: Dough- nuts. Pan-baking or Pan-broiling is cooking in a lightly greased or ungreased Examples: Steak. meats commonly Sauteing is of range. Before baking. see that the oven is clean and heated to the desired temperature. forequarter of lamb or veal. This method when applied to meat is commonly called roasting. Pot Roasting cooking in an iron kettle or earthen pot in a small in a small until very tender. The bubbles should always is cooking in liquid at 185° F. griddle cakes. Examples: Bread. Fowl. VIII . : Simmering Steaming. after meat has been quickly browned amount of fat in the frying pan or kettle. Fricasseeing is Examples Frying is : commonly a combination of stewing and sauteing. as in a steamer or colander. croquettes. cooking in a small amount of fat in a shallow pan on top Examples Sliced fish. Examples: Steak. and baking in the oven. Stewing is cooking slowly in a small amount of water (about 160° F. as in double by boiling water. hot frying pan or griddle. vegetables. meat. closely covered. macaroni. is amount of water. as over glowing coals or under a gas flame. Examples: Fowl. fat. cabbage. whole liver. Examples: Braising is a combination of stewing on the top of the range. lamb.COMMON WAYS OF COOKING FOOD Baking is cooking in confined heat in the oven. Boiling is cooking by immersion in water at 212° Potatoes. Examples: Rice. Examples: Beef.) until food is very tender. Broiling or Grilling is cooking over or under direct heat. F. This method is seldom used is in small households. cake.
Nuts. and Maple Candies Unpulled Candies: Fudges and Simple Nut Candies Unpulled Candies: Taffy. Muffins and Biscuits Popovers and Puffs Without Baking Powder or Yeast Shortcakes and Roulettes Sandv/iches and Toasts Griddle Cakes. Chocolates. • • . Poultry . ^ 6 9 1^ 15 16 18 26 28 35 39 43 47 49 52 56 62 65 71 72 73 77 79 84 87 90 93 96 98 105 109 110 113 116 119 121 124 127 131 133 136 140 142 146 161 162 164 165 . Cream. Broiling. Fruits Candies With Cooked Fondant Miscellaneous Sweetmeats Bonbons. Confections and Dipped Candies Homemade Cough Candies Unpulled Candies: Butterscotch and Caramels Unpulled Candies: Cocoanut. Frying Temperature Table Index — : — IX. Sugar and Cream Candies Candies Miscellaneous Drying Fruits and Vegetables Butchering Time Recipes Table of Weights and Measures Time Table for Cooking Baking. Boiling. Pop Com and Candy Drops Unpulled Candies: Nut and Fruit Candies and Marshmallows Pulled Candies: Molasses. . Waffies and Sirups Cakes and Cookies Icings and Fillings — — Hot Desserts Cold Desserts Frozen Desserts Sauces for Desserts Pastries Fruits Cooked and Uncooked — Candies Candies With Cooked Fondant. • • Eggs Cheese and Nuts Cereals Macaroni and Rice Croquettes and Fritters Salads and Salad Dressings Yeast Breads Muffins and Rolls Baking Powder Breads.CONTENTS Arrangement of the Dinner Table Arrangement of the Luncheon Table Common Ways of Cooking Food Appetizers and Relishes Beverages • Page ^ -uttt \lll ^ Soups Without Meat Soups and Stews with Meat or Fish Chowders Fish Salt and Smoked Fish Meats Warmed-Over Meats Vegetables Sauces and Stuffings for Fish and Meats.
unless otherwise directed.SPECIAL NOTICE All ingredients in these recipes should be measured level. and in all recipes where baking powder is used. those for cakes. means one of medium size. muflins. and fill cup lightly. use bread flour in all recipes where yeast is used.. for thickening soups and sauces. . The majority of these recipes are planned to serve four persons. etc. one apple. onion. those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings. and the standard teaspoon. Use pastry flour. orange. Sift flour before measuring. tablespoon. and other breads are large enough to be served more than once. Unless otherwise stated. and half-pint measuring cup should be used.
spread on thin rounds of brown bread. prawns. Preparation Mix. % — Asheville Canapes Peel and cut small tomatoes in quarter-inch slices. spoon mustard. cut thin rounds of bread the same size as tomatoes. and serve in four small glasses or lemon shells. V2 teaspoon salt. Preparation Chop fish. add sea1 Vs Garnish Gloucester Canapes Cook a small haddock roe in boiling salted water for fifteen minutes. one-fourth teaspoon of paprika. V4. using the finest sonings and cheese. — % — . 1 tablespoon tablespoon olive oil. and spread on thin rounds of untoasted brown bread. paprika. Preparation— Use one cup of corn which has been drained from cutter. press the yolk through a sieve. add a tablespoon of butter. and cover with thin slices of cooked chicken livers. 2 tablespoons grated cheese. — cup canned corn. V2 teaspoon horseradish. 1 tablespoon lemon juice. Garnish with small cube of lemon. 1 tablespoon lemon juice. half a teaspoon of anchovy paste. V2 teaspoon salt.— APPETIZERS AND RELISHES Cocktail Sauce Ingredients cup tomato ketchup. teateaspoon paprika. Garnish with parsley. season lightly with salt and pepper. or lobster may be used instead of clams or oysters. 1 teaspoon Worcestershire sauce. 1 tablespoon bottled horseradish. or salad dressing. mix well with seasonings. Garnish with sliced pimolas. and spread on small rounds of toast. Vi teaspoon tomato ketchup. — % — Mock Crab Canapes Ingredients salt. add seasonings. teaspoon paprika. Shrimps. and enough cream Mound on small rounds of toast. spread with Mustard Butter. to moisten. add salt if necessary. 2 tablespoons vinegar and dash of cayenne. 1 teaspoon Worcestershire sauce. with small pickles sliced lengthwise. % teaspoon teaspoon anchovy paste. remove skin. Vz teaspoon salt. and spread on small rounds of lightly toasted bread. Crab Meat Canapes Ingredients 1 cup crab meat. and mark into quarters with finely chopped pickle. and cover two opposite quarters. its juice. and garnish with sliced pickles and parsley. mash. with six small clams or oysters in each. and cover with a slice of tomato. toast bread. Club Canapes Mix devilled ham with a little grated cheese. Preparation Chop crab meat. Chop fine the white of a hard-cooked egg. Tuna Canapes Ingredients 1 cup tuna fish. 1 put through food chopper. and cover the remaining quarters.
mix cheese with seasonings and cream. 1 teaspoon paprika. Vs teaspoon cayenne.APPETIZERS AND RELISHES Celery Relish Cut large white stalks of celery in two-inch lengths. place in a shallow dish. and cook about forty-five minutes. Vz teaspoon clove. Vs cup vinegar. 2 onions finely chopped. 1 teaspoon Worcestershire sauce. and serve very cold. or in balls (using a potato cutter). Garnish with a small piece of celery top. 1 quart sugar. Vz cup salt. beat to a paste. 2 quarts vinegar. 1 teaspoon lemon juice. ^A teaspoon clove. 1 teaspoon cinnamon. cup preserved ginger. Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage. and Worcestershire sauce. and simmer about half an hour or until thick. and add with juice to apples and bananas. 1 large banana. Dust with paprika. Serve immediately on toasted crackers or rounds of toast. and put directly on ice for ten minutes to chill. Cheese and Apple Rings Ingredients 1 large tart apple. 4 tablespoons white mustard seed. % — % — Spanish Cheese Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Preparation Mix. fill with cream cheese which has been seasoned with salt. 3 onions. Preparation Pare and core apples. 2 tablespoons powdered sugar. — % — Piccalilli Ingredients 3 quarts green tomatoes. 1% teaspoons salt. using coarse cutter. Preparation Cut apples and bananas in small cubes. add other ingredients. cup soft cheese cut fine. Preparation Cut melon in small cubes. 2 red peppers. and drain. and spread or force through a rose tube on apple rings. cut pulp in small pieces. sprinkle with salt. lemon juice. Cantaloupe Cocktail Ingredients 2 cups cantaloupe. dash of cayenne. remove pith and seeds from oranges. serve in glasses and garnish with a Preserved Cranberry. — — Winter Chili Sauce Ingredients 1 can tomatoes. Add chopped ginger. Preparation Put vegetables through the food chopper. 2 oranges. 2 tablespoons cream. as an appetizer or savory. — — % Fruit Cocktail Ingredients 2 tart apples. juice of y2 lemon. Vs cup brown sugar. pepper. teaspoon cinnamon. teaspoon salt. add lemon juice and sugar. and sugar. and cut in one-third-inch slices. 4 tablespoons powdered sugar. 3 quarts ripe tomatoes. let stand over night. — — . or a spoonful of Mock Barle-Duc.
1 teaspoon ground cinnamon. 2 tablespoons mustard seed. 6 onions. heat vinegar. tie mixed spices. Remove spice bag. add salt. 2 teaspoons mustard. The boiling water should be measured. % % Preparation Wipe tomatoes. simmer two hours. scald with boiling water. Cover with boiling water. Use in salads. i/4 teaspoon pepper.— APPETIZERS AND RELISHES Table Sauce Ingredients 12 ripe tomatoes. dip tops in This may be used in place of ready-made sauce. 1 teaspoon ground clove. and put in a clean. and mustard in double cheesecloth. — Tomato Ketchup Ingredients 1 peck ripe tomatoes. clean preserving kettle. Pour into a jar and cover closely. 2 tablespoons salt. cut in halves. add onions sliced. smooth preserving kettle. Preparation Wipe tomatoes. 6 red peppers. 1 onion. 1 cup brown sugar. . 1 teaspoon paprika. and seasonings. count. and press through a sieve. and boiling vinegar to fill the jar. add them to strained tomato. 3 cup salt. — Small Cucumber Pickles (Gherkins) thoroughly. and paprika. Wash Pepper Hash Ingredients — 6 green peppers. Put in cheesecloth. seal in sterilized jars or bottles. Fill quart preserve jars with cucumbers. Seal. and squeeze dry. and let stand a week before using. Pickled Nasturtium Seeds Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. 2 tablespoons sugar. and for every hundred cucumbers allow one cup of salt. or until water will not separate from it when tried on a plate. and mustard seed. or for garnishing as a substitute for capers. 1 small white cabbage. add vegeWhen cool. and press through a sieve. boil vinegar and sugar together while tomatoes are cooking. salt. 3 green peppers. 1 clove of garlic. cup dry mustard. and cook rapidly until mixture begins to thicken. Vz cup whole mixed spices. 2 teaspoons cayenne. 2 tablespoons paprika. Let stand twenty-four hours. when cool. garlic. return to kettle. add onion and peppers sliced. put in a stone tables. onions. — crock or small jars. 1% tablespoons salt. then drain. a piece of alum the size of a pea. sauces. cut in halves. sugar. cayenne. 1 quart vinegar. cook until ketchup is thick. add to tomatoes. as an equal amount of vinegar will be needed. and put in a smooth. Preparation Remove seeds from peppers and chop fine with the onion and cabbage. simmer one hour. cook slowly for one hour. then add two tablespoons of mixed whole spices. 1 cup vinegar. Add the seeds as they ripen. 1 cup brown sugar. 1 quart vinegar. and bring to the boiling point. paraffin. and seal in jars or bottles. and when cool dip tops in melted paraffin.
with cracked ice. and Milk Ingredients 2 eggs. and beat again. Ginger Punch Ingredients IVi cups sugar.) — — Grape Juice (Unfermented) Pick over and wash grapes. dip corks into melted paraffin. juice of 3 lemons. when cool. % juice. 1 pint ginger ale. add mint. cup mint leaves. add the other ingredients. let — cup sugar. 1 cup boiling water. 1 teaspoon powdered sugar. juice of 3 lemons. and to each quart of juice add one cup each of water and sugar. and and strain into 1 1 filled stand until cold. drain through cheesecloth. 1^/^ teaspoons instantaneous coflPee. and strain into glasses. skim. Preparation Boil sugar and water ten minutes. and garnish with a sprig of mint. and dust with — — % nutmeg. Ingredients 1 egg. and grated rind of one lemon. Preparation Boil sugar and water with the lemon rind for ten minutes. barely cover with water. half fill glasses with crushed ice. juice of Preparation— Boil sugar and water twenty minutes. and cool. (This recipe fills four tumblers. 1 pint grape juice. 6 cups water. 2 pints ginger ale. and strain over cracked ice. Grape Eggnog cup grape juice. %: cup milk. and strained lemon juice. add lemon juice. and julep. add strained lemon juice. Garnish vdth sprigs of mint. bring to boiling point. bottle. Y2 cup orange juice. Ingredients — % — Mint Julep (Ginger Ale) 1 cup water. Egg. and ginger ale. When cold. add ginger ale. Ingredients — % cup sugar. 3 cups milk. sugar. grated rind 1 lemon. nutmeg. Preparation Pour boiling water over mint leaves. and cook until soft and white. — Mint Lemonade Ingredients 3 lemons. strain into a punch bowl containing ice. Preparation Beat egg until very light. 1% cups sugar. garnish with sprigs of mint. 4 sprigs mint. grape juice. and cork tightly. and let stand until cool. few grains salt. — Ginger Ale Punch cup mint leaves. pour into a glass.— BEVERAGES BEVERAGES Coflfee. Serve very cold. 2% tablespoons sugar. add grape juice and sugar. 2 teaspoons Jamaica ginger. beat well. add ginger and fruit juice. glasses half . 1 quart cup lemon boiling water. mint leaves bruised. add milk. Preparation Beat the eggs until light.
Tea should be made poured over the dry tea, pot. Cover with a cozy minutes. Allow from a
from freshly drawn, freshly boiled water, which has been put into a clean, scalded teaor stand on back of range for three or four
half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit.
Fill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly-made hot tea. One or two mint leaves be
cups boiling water. add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often.
— Put coffee into bag or
Ingredients cup pulverized coffee, 2 cups boiling water. Preparation Put coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot.
To recipe for After-dinner Coffee add one and a half cups of hot
teaspoon salt, 2 tablespoons Ingredients 4 teaspoons cocoa, sugar, 2 cups boiling water, 2 cups hot milk. Preparation Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy.
Ingredients 1^/^ squares chocolate, Vs teaspoon salt, V4, cup sugar, 2 cups boiling water, 2 cups hot milk. Preparation Melt chocolate in a saucepan over hot water; add sugar, salt, and boiling water; stir well, and boil five minutes; add hot milk, and beat with egg beater until frothy. Evaporated milk makes excellent chocolate or cocoa. For marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them.
SOUPS WITHOUT MEAT
SOUPS WITHOUT MEAT
fresh asparH'":us is served as a vegetable, cock the tough ends in the same water, whicr. should be lightly salted. Press through a sieve, add the water, are^' for each three cups add one-half teaspoon of onion juice and one cap of hot milk. Thicl'^z with one tablespoon of butter and two tablespoons oi flour blendod. '..ogether. Add pepper, and salt if necessary.
Puree of Black Beans
cvp black beans, Vz teaspoon paprika, 1 quart cold water, V4. teaspoon mustard, 1 slice bacon, 1 tablespoon bacon fat, V2 onion, 1 tablespoon flour, 1 teaspoon salt, 1 hard-cooked egg, lemon
Preparation Soak beans over night in cold water; drain; add one quart of water, bacon and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used, salt should be omitted.
Baked Bean Soup
Ingredients 2 cups cold baked beans, 1 tablespoon butter, 1^ cups tomatoes, 2 tablespoons flour, 2 slices onion, V2 teaspoon salt, 4 cups cold water, Vs teaspoon fat, V2 bay leaf, 2 tablespoons flour.
Preparation Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons.
Puree of Red Kidney Beans
Follow recipe for Puree of Black Beans, using red kidney beans in
place of black beans.
Dried Lima Bean Soup
cup lima beans, 1 cup milk, 6 cups cold water, 1 teaspoon salt, V2 onion sliced, 1 teaspoon Worcestershire sauce, V2 carrot sliced, 1 tablespoon bacon fat, 2 tablespoons flour.
over night; drain; add cold water, onion, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons.
— Soak beans
To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.
SOUPS WITHOUT MEAT
cup celery tops, l^/^ teaspoons salt, % cup chopped celery, % teaspoon pepper, 2 slices onion, 3^/^ cups boiling water, i/4 cup rice, 1% cups hot milk, V2 tablespoon butter.
Preparation Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers.
Ingredients 1 can com, 1 teaspoon salt, V2 onion, teaspoon paprika, 2 cups boiling water, 1 tablespoon butter, 2 cups hot milk, 2 tablespoons flour.
Preparation Chop com and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the com possible; add milk and seasonings, and thicken with butter and flour blended
flour, 2 cups boiling water, V2 cup grated cheese, 1 onion sliced, 1 egg well beaten, V2 bay leaf, 1 teaspoon salt, 1 tablespoon butter, dash of cayenne.
Ingredients—2 cups milk, 2 tablespoons
Prep ration Scald milk, water, onion, and bay leaf twenty minutes; sKim out onion and bay leaf, thicken milk with butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.
Ingredients 3 pears, juice of Vz lemon, 3 apples, Vs teaspoon cinnamon, 4 cups boiling water, 3 tablespoons honey or sugar, 1 tablespoon granulated tapioca. Preparation Chop fruit, add water, cook until tender, and press
through a sieve; add tapioca, and cook until clear; add lemon cinnamon, and honey. Serve hot or cold with toast sticks.
onion cup cooked oatmeal, 2 cups hot milk, Ingredients bay leaf, teaspoon celery salt, sliced, 1 teaspoon salt, 2 cloves, teaspoon pepper, 2 cups boiling water, V2 tablespoon butter. Preparation Cook oatmeal, onion, cloves, and bay leaf in bailing water for twenty minutes, and press through a sieve; add milk, 5easonings, and butter, and serve with croutons.
Ingredients 1 can peas, IV^ teaspoons salt, 1 slice onion, Vs teaspoon pepper, bit of bay leaf, 2 cups boiling water, sprig of parsley, 2 cups hot milk 1 teaspoon sugar, 1 tablespoon butter, 2 tablespoons
Preparation Rinse the peas with cold water, and reserve one-fourth cup: simmer the rem; j der with seasonings and hot water for twenty min'ites, rrd preSii throu>^h a sieve; thicken the milk with butter and Add the whole peas just flor.j blended together, ar.d add to peas. belwi.e serving.
SOUPS WITHOUT MEAT
Puree of Split Peas
Ingredients V2 cup split peas, 1 cup hot milk, 4 cups water or ham stock, Vs teaspoon pepper, 2 slices onion, 1 tablespoon bacon fat, 1
Preparation Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt.
Ingredients 1 can tomatoes, 1 tablespoon sugar, onion, 2 cups boiling water, V2 bay leaf, teaspoon soda, 3 cloves, 2 tablespoons bacon fat, 1 teaspoon salt, 2 tablespoons flour, Vi teaspoon paprika,
Preparation Simmer tomatoes, seasonings, and water half an hour; press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and
Ingredients 2 cups tomatoes, 1 teaspoon sugar, 1 slice onion, 1% teaspoons salt, bit of bay leaf, % teaspoon pepper, 2 cloves, 3 cups hot milk, 1 cup boiling water, 2 tablespoons butter, i/4 teaspoon soda, 3 tablespoons flour.
Preparation Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons.
cups hot milk, 1 white turnip, 1 tablespoon butter, 1/4 cup celery tops, 2 tablespoons flour, 2 slices onion, 1% teaspoons salt, 2% cups boiling water, Vs teaspoon pepper, 2 tablespoons tomato ketchup.
—2 potatoes, —
Preparation Pare and slice potatoes and turnip, add celery tops, onion, and boiling water,' cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons.
Ingredients V2 cup leeks, 3 cups boiling water, V2 cup carrots, 1 cup half-inch potato cubes, 1 cup cabbage, 1 cup hot milk, 2 tablespoons beef drippings, 1 teaspoon salt, i/4 teaspoon pepper, 1 table-
spoon chopped parsley. Preparation Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.
SOUPS AND STEWS WITH MEAT OR FISH
can tomatoes, 6 cloves, 2 cups water, bay leaf, % cup onion, IVz teaspoons salt, Vz cup carrot, dash of cayenne, 1 cup celery tops, 1 teaspoon sugar, 2 tablespoons tomato ketchup. Preparation Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces.
Ingredients 3 potatoes sliced, 1 1/4 teaspoons salt, i/4 cup celery tops, 1/4 teaspoon pepper, V2 onion, 2 cups hot milk, 2 cups boiling water, 1 tablespoon butter, 2 tablespoons flour. Preparation Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together.
Tomato and Peanut Soup
cups stewed and strained tomatoes, teaspoon salt, y2 cup peanut butter, i/4 teaspoon paprika, 2y2 cups boiling water. Preparation Add tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt.
Tomato and Oatmeal Soup
% cup rolled oats, 3 cups hot water, teaspoon salt, 2 slices onion, 1 teaspoon sugar, ^4 bay leaf, % teaspoon soda, 3 cloves, % teaspoon pepper, 1 teaspoon butter. Preparation Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and butter, and serve with
SOUPS AND STEWS WITH MEAT OR FISH
pounds knuckle of veal, 2 teaspoons salt, ^/^ pound liver, % teaspoon pepper, 1 onion, 2 tablespoons beef drippings, 1 carrot, 4 tablespoons flour, % bay leaf, 1 teaspoon sugar, V2 cup
celery tops, 1 tablespoon vinegar, 2 quarts water, ^A teaspoon kitchen bouquet, 1 hard-cooked egg. Preparation Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc.
SOUPS AND STEWS WITH MEAT OR FISH
Chicken and Okra Soup
Ingredients 1 quart chicken stock, green pepper chopped, 1 tablespoon grated onion, 1 cup tomatoes, teaspoon celery salt, can okra, 2 tablespoons rice. Preparation Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup.
Ingredients 1 pint clams, 1 teaspoon salt, 1 cup water, Vs teaspoon pepper, 1 slice onion, 2 cups hot milk, teaspoon soda, 1 tablespoon butter, 1/4 teaspoon celery salt, 2 tablespoons flour, 1 teaspoon chopped parsley. Preparation Remove necks and gills from clams and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once. Clam Bouillon teaspoon salt, 2 cups cold water, Vi Ingredients 1 pint clams, teaspoon celery salt, dash of cayenne. Preparation Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups -with or without whipped cream; or pour over the stiffly beaten white of one egg. Clear Soup Ingredients Vi cup chopped carrot, 1 quart boiling water, cup chopped onion, 1 teaspoon beef extract, i/4 chopped turnip, 1 teaspoon cayenne, small bit bay leaf, few drops kitchen salt, 2 cloves, dash of bouquet. Preparation Cook vegetables, cloves, bay leaf, and water for ha^f an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes n:^aj' be used in place of extract, and the salt, cayenne, and bouquet omitted.
Julienne Soup (Bouillon Cubes) Ingredients 2 tablespoons onion, i/4 teaspoon salt, 2 tablespoons carrot, 4 cups boiling water, 2 tablespoons white turnip, 3 bouillon
Preparation Cut vegetables into fine shreds an inch long, add and boiling water, and cook until tender; add bouillon cubes, and if necessary. I'wo tablespoons of tomato ketchup may be added.
Ingredients 3 cups chicken stock, salt, 1 slice onion, Vs teaspoon pepper, V4, cup celery tops, 2 tablespoons chicken fat or butter, 1 cup hot milk, 3 tablespoons flour. Preparation Cook stock, onicn, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended togetlier. The amount of salt will depend upon the quantity in the stocl:. Celery salt may be used in place of celery tops.
SOUPS AND STEWS WITH MEAT OR FISH
Ingredients pound mushrooms, teaspoon pepper, 3 cups stock, salt, 1 slice onion, 2 tablespoons butter, 1 cup hot milk, 4 tablespoons
Preparation Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits,
bacon, 2 cups hot milk, 3 onions sliced, 1 teaspoon salt, V2 green pepper chopped fine, dash of cayenne, 1 sprig parsley, 1 tablespoon bacon fat, 1 clove, 2 tablespoons flour, 2 cups boiling water, 2 tablespoons grated cheese. Preparation Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving.
Ingredients 1 quart oysters, 1^/^ teaspoons salt, 1 quart milk, teaspoon paprika, 2 tablespoons butter. Preparation Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary; scald Serve with milk, add seasonings and butter, and mix with oysters. oyster crackers. Oyster and Celery Bouillon
Ingredients 1 cup chopped celery tops, 1 pint small oysters, 1 slice onion, 1 teaspoon salt, Vz bay leaf, ^4 teaspoon paprika, 3 cups boiling water, white of 1 egg. Preparation Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika.
Ingredients 1 small can salmon, 2 cups hot milk, 2 cups water, 1 tablespoon butter, 1 slice onion, 2 tablespoons flour, bit of bay leaf, teaspoon pepper. 1 teaspoon salt, Preparation Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers.
which any meat has been cooked. Season well Use with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.)
the liquid in
Preparation Remove fat from stock. — cup cup milk or water. cover. thicken with flour mixed to a paste with cold water. and add to meat. % teaspoon pepper. Vs cup spaghetti. 4 tablespoons flour. teaspoon Worcestershire sauce. Preparation Cut beef in pieces for serving. put onion. and baking powder. and cook forty-five minutes. 2 teaspoons baking powder. 1 carrot. ''A teaspoon Lamb Broth With Spaghetti Ingredients 1 quart lamb stock. — % — Beef Stew Ingredients 2 pounds shoulder trimmings. and simmer for one hour. 1 cup tuna fish. add potatoes. V2 flour. and rub through a sieve. Add meat just before serving. and cook twelve minutes. 2 cups boiling water. 2 quarts boiling water. Vs cup flour. 3 cups hot water. — % — . seasonings. and cook one hour. heat to boiling point. and cook fifteen minutes. IV4. onion. 1 cup tomatoes. and cook twelve minutes. and butter. teaspoon paprika. carrot. add vegetables. and turnip through the food chopper. and turnip cut in small cubes. 2 cups hot milk. % teaspoon pepper. Preparation Cook vegetables. water. tuna fish separated into flakes. 1 white turnip. pepper. add water. 1 tablespoon grated onion. teaspoons salt. cover with boiling water. 1 tablespoon chopped onion. and cook half an hour. 2 quarts boiling water. 1 onion. 2 teaspoons salt. 1 cup bits of lamb. 2% teaspoons salt. thicken with flour mixed to a paste with cold water. and seasonings. 1 teaspoon sugar. V4. add beef extract and tapioca. Preparation Mix the tomato and seasonings with the hot water. 3 potatoes sliced. 1 teaspoon chopped parsley. drop by spoonfuls upon boiling stew. using coarse cutter. cook five minutes. simmer for fifteen minutes. — — Dumplings Ingredients salt. teaspoon pepper.12 SOUPS AND STEWS WITH MEAT OR FISH Tomato Tapioca Soup Ingredients 2 cups tomato. — — Irish Stew With Dumplings Ingredients 2 pounds forequarter lamb. Serve with dumplings. V2 tablespoon butter. Preparation Cut meat in small pieces. 1 slice onion. add spaghetti. 1 teaspoon salt. and trim off most of fat. 4 cloves. and (if necessary) salt. Vs teaspoon pepper. 2 cubes beef extract. and cook twenty minutes. cover closely. 1 carrot. add to stew. Preparation — Sift 1 flour. and milk in double boiler for twienty minutes. add salt and pepper. and simmer two hours. 1 tablespoon chopped carrot. carrot. add crumbs. cup tomato. and mix to a soft dough with milk. 2 tablespoons granulated tapioca. Serve with croutons. tomatoes. % — % — Tuna Fish Soup Ingredients 2 tablespoons grated carrot. 4 potatoes. add dumplings. 1 onion. salt. bay leaf. pare and slice potatoes. 1/4 cup sifted crumbs. 1 small white turnip.
6 common crackers split. ^/4 cup pearl barley. 1^ teaspoons salt. V2 onion chopped fine. add potatoes and seasonings. 2 cups hot milk. V2 can tomatoes. 2 cups hot milk. 3 cups thinly sliced potatoes. hot milk. 1% teaspoons salt. add seasonings. The salt pork and onion may be served in the chowder if preferred. let stand over night. 1 teaspoon pepper. 3 cups hot milk. and vegetables. and cook ten minutes. cup —% — % % sifted crumbs. if water has evaporated. 6 common crackers split. can com. onion and pepper slowly for ten minutes. In the morning. remove necks of clams. 1 quart clams. cover with cold water. Preparation Cook pork. barley. 2 cups boiling water. 1 tablespoon butter. add meat. 1 green pepper shredded. 2 onions. % — . add with the soft part of the potatoes. add hot milk and crackers and cook five minutes. 2 teaspoons salt. */4 teaspoon pepper. and cook about fifteen minutes or until potatoes are tender. 3 cups boiling water. 2 white turnips. 2 tablespoons flour. remove meat from bones. and serve with pilot crackers. % — Corn and Tomato Chowder Ingredients V^ pound salt pork chopped fine. add enough to make two and a half quarts. and cook twenty minutes. 2 carrots. Cook for one hour. and crumbs. tomatoes. 2% quarts cold water. 2 teaspoons salt. and strain stock. Soak barley in cold water over night. using finest cutter. add water. Corn Chowder Ingredients Vs cup half -inch cubes salt pork. Add crackers (which have been moistened in cold water) and simmer for five minutes. add seasonings. salt and pepper and cook until potatoes are tender. Preparation Cook salt pork and onion slowly for ten minutes. and strain into chowder kettle. add to chowder. 4 cups potatoes cut in half-inch cubes. 13 — — CHOWDERS Clam Chowder Ingredients cup half -inch cubes salt pork. teaspoon pepper. 1 onion sliced. 3 cups boiling water. put corn into a strainer. 3 potatoes sliced. remove fat from stock. 1 onion sliced. heat stock to boiling point.— CHOWDERS Scotch Broth Ingredients 2 pounds neck of mutton. potatoes. heat to boiling point. add potatoes. add boiling water and strain into chowder kettle. spoon paprika. ^A teaspoon celery teasalt. 1 can com chopped. add boiling water. chop fine. Preparation Wash mutton. and cook slowly one hour longer. and simmer slowly for two hours. drain the juice into the kettle. add corn and milk and thicken with butter and flour blended together. Preparation Cook salt pork and onion together slowly for ten minutes. and chop the corn. which have been pared and cut into small cubes. The bits of pork and onion may be left in the chowder if desired.
— % — Ingredients ^3 potatoes cut in half-inch cubes. 1 onion finely chopped. 1 teaspoon chopped parsley. Four common crackers. V4: teaspoon paprika. potatoes. V2 teaspoon salt. onion. or any firm fish may be used instead of haddock. add potatoes and seasonings and cook twenty minutes. split. cooking one-half cup of finely chopped carrot with the potatoes. 4 cups thinly sliced potatoes. hake. crumbs and parsley. 4 potatoes cut in half-inch cubes. white fish. 2 tablespoons bacon fat. add crumbs. pepper and onion juice and mix well. Preparation Cook pork and onion five minutes. Vz cup white turnip chopped. shape into balls about an inch in diameter. and cook five minutes. skim. Vs teaspoon pepper. Preparation —Cook salt pork and onion slowly for ten minutes. Vegetable Chowder Ingredients Vs cup half -inch cubes salt pork. seasonings. salt. Chop the salmon. 2 teaspoons salt. add hot milk and crumbs and serve with pilot crackers. 6 common crackers split. 2 tablespoons sifted crumbs. 1^/2 teaspoons salt. cook five minutes and add to potatoes. add oysters. add boiling water and strain into chowder kettle. 3 cups hot milk. Preparation Order skin and bones removed from fish at market and have them delivered with fish and head. mix flour to a smooth paste with cold water. 1 tablespoon butter. skin and bones. 2 cups hot milk. 1 onion chopped fine. cook salt pork and onion together slowly for ten minutes. and cover for five minutes. Vs cup flour. 1 can salmon.— 14 CHOWDERS Fish Chowder Ingredients 3 pounds haddock. 3 cups hot milk. Salt Fish Chowder Chowder. 1 pint small oysters. add vegetables and water and cook about twenty minutes or until vegetables are tender. using one cup flaked salt fish in place of corn. 1 onion sliced. V2 cup carrot chopped. cover with cold water. and leaving out the com. add crackers (which have been moistened in cold water). 3 cups boiling water. 1 cup half-inch parsnip cubes. cook for twenty minutes and strain into chowder kettle. add to chowder and cook ten minutes. The fish should be soaked in cold water for one hour. 1 beaten egg. thicken milk with butter and flour blended together and mix with chowder. Vs teaspoon pepper. Vi cup dried bread crumbs. add the fish (cut into two-inch pieces). add fish head. drained and simmered in the chowder five minutes. 1 onion sliced. 3 cups boiling water. Salmon Chowder Ingredients Vs cup half-inch cubes salt pork. 2 cups hot milk. cup half-inch cubes salt pork. Va teaspoon pepper. i/4 cup celery chopped fine. egg. Follow recipe for Com — . cup sifted crumbs. Cod. add to milk. 3 tablespoons flour. Preparation Cook potatoes. l^^ cups halfinch potato cubes. 1 quart boiling water. Serve with pilot crackers. 1 quart cold water. salt and pepper. Vi teaspoon onion juice. ^4 teaspoon pepper. 2 teaspoons salt. add milk. celery and bacon fat in boiling water for fifteen minutes. — Oyster Chowder — % Potato Chowder Follow recipe for corn chowder. may be used in place of bread crumbs. salt and pepper and cook twenty minutes.
Sliced halibut may be baked in the same way. white fish or any similar fish into one. drain. wash. season lightly with salt and pepper. dip in com meal. and saute on each side in pork fat about seven minutes. put in baking pan and pour around them one-half cup of water and one tablespoon of shortening. brush with melted butter and season with salt and pepper. Baked Stuffed Haddock a three-pound fish. remove skin and serve with Egg Sauce or Cheese Sauce. roll in crumbs. Bake in a moderate oven about ten minutes. and remove scraps to platter. season with salt and together. bake in a hot oven forty-five minutes. basting often. try out in frying pan. Fish Sauteed With Salt Pork Cut one-quarter pound of salt pork in thin slices. and pour over fish either Cheese Sauce or Egg Sauce. bake twenty. Broiled Oysters Select large oysters. dredge with flour and cover with thin slices of salt pork. haddock. fill with Fish Stuffing and sew Place on a rack in a dripping pan. Fried Fillets of Flounder Have skin and bone removed from two medium-sized flounders. divide each piece of fish lengthwise. basting often. or until meringue is well risen and brown. and broil about three or four minutes. Bake a shell pie. and fry in deep fat from five to seven minutes. wash and dry.inch slices. Serve with Egg Sauce and French Fried Potatoes. Cut cod. dip in egg.FISH 15 FISH Baked Cod Steaks Wash and dry four slices of cod steak. fasten with skewers.five minutes. Until pork begins to try out. making eight fillets. pepper. Serve very hot with lemon butter. baste with two tablespoons of drippings melted in a quarter of a cup of boiling water. cover with boiling water. season with salt and pepper. roll. skimming when necessary. Place on a well-greased oyster broiler. add one tablespoon each of salt and vinegar and boil about twenty. Serve with sauce Tartare. wash. two small sour pickles and one canned sweet pepper (pickles and pepper wiped dry and chopped fine). dip in melted butter and then in cracker crumbs. Creamed Oyster Pie with Creamed Oysters and cover with a beaten v/hites of two eggs. fill meringue made of the stiffly . Boiled Halibut Wash and dry Order two pounds of halibut cut near the tail.five minutes. one teaspoon sugar. or until brown. turning often. one-eighth teaspoon salt. roll in flour. season with salt and pepper. Remove skin and bone.
and blend well. 2% tablespoons butter. add seasoning and oysters. add flour. 3 tablespoons bacon fat. 1 teaspoon Worcestershire sauce. and cover top with Creamed Garnish with parsley and thin slices of lemon. or until the edges ruffle. basting often. — Oysters With Brown Sauce pint oysters.i teaspoon pepper. V^ teaspoon paprika. boned herring on pieces of entire wheat bread. add to flour and fat and stir until smooth. stir until hot and serve on toast or in Croustades or Patty Shells. 1 pint small oysters. drain and measure the liquor. put in Wash baking pan. SALT AND SMOKED FISH Finnan Haddie Baked in Milk in lukewarm water for half an hour. i/4 teaspoon kitchen bouquet. teaspoon 5 tablespoons flour. Va teaspoon celery salt. season lightly with salt and pepper. put in a piece of buttered toast. Remove to platter. melt bacon fat. ^. add flour. Brown in a hot oven. fill. add one-half cup each of milk and water. Panned Oysters Heat and butter individual egg shirrers. add oyster liquor. and bake about twenty-five minutes. % % Preparation Cook oysters in their own liquor until plump. 5 tablespoons flour. and soak Baked Herring Arrange smoked. and stir until brown. or other fireproof dishes which can be sent to the table. season each layer with salt and pepper. teaspoon salt. melt butter. stir until smooth. milk. cover with oysters. . 1 Ingredients— % — Oysters and Macaroni Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish. Preparation Cook oysters until edges ruffle. and dredge with flour. to the oyster liquor add enough milk or stock to make two cups. Garnish with toast points and sliced pickles. fish. add seasonings and oysters. and enough milk to make two cups. drain and save the liquor. allowing three-quarters of a cup for six slices of bread. and serve on toast. celery salt. spread with butter. and strain liquid in the pan over fish. Garnish with toast points and lemon and serve very hot. cover with buttered crumbs and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added. place on platter and pour hot milk over them.16 SALT AND SMOKED FISH Creamed Oysters Ingredients— teaspoon salt. stock or milk. Follow recipe for Shortcake. and bake in a hot oven about ten minutes. Oyster Shortcake Oysters.
well. —1% cups hot milk. place on a greased broiler. and bake about twenty-five minutes in a moderate oven. drain. turning frequently. and soak for ten minutes. changing the water once. and broil over a moderate fireabout five minutes on each side. and soak over night or for several hours. — — Broiled Finnan Haddie and soak in lukewarm water half an hour. add other ingredients. spread with a little Mustard Butter and sprinkle with lemon juice. Place in a granite baking pan. sprinkle with one-fourth teaspoon of clove. remove skin. add one-half cup each of vinegar and water. turning often. 1 paste with cold water. drain and rinse with cold water. One beaten egg or one hard-cooked egg chopped may be added. add butter just before serving. and cook fifteen codfish for two hours in lukewarm water. but shape slightly with a teaspoon. brush with melted butter. Spread with soft butter. add to sauce.SALT AND SMOKED FISH Baked Soak mackerel Salt Mackerel (Spiced) 17 in cold water for twelve hours. cover with cold water. a few grains pepper. cinnamon and pepper. bake in a moderate oven one hour. tablespoon butter. add pepper. Spread with soft butter and sprinkle with lemon juice. 1 egg slightly beaten. and broil over a moderate fire ten minutes. soak Ingredients salt Vz Fish Balls Follow recipe for Fish Cakes. 1 tablespoon butter. dry. dry. Preparation Split crackers. . cold water. Broiled Smoked Salmon Soak salmon in cold water for twenty-four hours. % teaspoon pepper. tumingoften. separate into small flakes. press out water. and simmer five minutes. Broiled Smoked Herring Soak herring in cold water half an hour. cup Preparation— Thicken milk with flour which has been mixed to a minutes. and broil for fifteen minutes. Creamed Codfish flour. drain. 2 cups milk. and soak over night in cold water. pour boiling water over skin side. put with fish in a baking dish. 4 butter crackers. Salt Fish Baked With Crackers Ingredients 1 cup flaked fish. brush with melted butter. drain. Serve with baked potatoes. turning often. and cook over a clear fire about eight minutes. allspice. drain dry. 3 tablespoons codfish flaked. place on a greased broiler. Wash Broiled Salt Codfish Select thick pieces of fish. and cook in deep fat one minute. spread with butter. basting frequently. sprinkle with lemon juice and serve very hot.
Preparation Chop onion and pepper. cook fish cakes in fat in pan until brown. 1% cups tomatoes. and serve with a piece of pork on each. let stand in a cool place over night. — % — Fish Hash Follow recipe for Fish Cakes. 2 tablespoons bacon fat. when crisp. and serve with pork scraps. if the water boils the meat will be tough. The heat should not be above the simmering point (185° F. cook slowly until well browned. and salt if necessary. add the tomatoes and simmer ten minutes. whites of 2 eggs. — — % % boiled rice. salt codfish. yolks of 2 eggs. slice and add two carrots. and press with two heavy flatirons. cut pork in thin slices.). bring to boiling point. Pressed Corned Beef Select a four-pound piece of shoulder or lean end of brisket lightly corned. add egg yolks. spread hash in frying pan with the fat and stir well. Beat well. but not burnt. place pan in a shallow pan to catch the overflow. 2 tablespoons milk. and skin. which have been beaten very light. 1 green pepper. Preparation Soak the fish in lukewarm water for ten minutes. pepper. Put in greased baking dish. teaspoon pepper. Preparation Soak fish in lukewarm water fifteen minutes. and cook in the bacon fat about five minutes. beat well. and use for soups or sauces.18 MEATS Fish Cakes With Pork Scraps Ingredients 1 package shredded codfish. egg. and fold in the whites of the eggs. and added to the potato and fish. drain and dry thoroughly. but omit the egg and add double the quantity of milk. Half of a green pepper and a slice of onion may be chopped and cooked in the butter. 2 tablespoons butter. Spanish Codfish cup Ingredients 1 onion. and the butter and pepper. cover with boiling water. MEATS Pressed Beef cuts. wash well. teaspoon salt. remove to platter. pack and press as for Pressed Beef. add codfish. two onions and one white turnip. dash of pepper. and cook slowly for four hours. which have been beaten stiff and — — dry. pack meat solidly into a deep bread pan. and bake about twenty minutes in a moderate oven. drain and squeeze in cheesecloth. which has been flaked and freshened in lukewarm water. add two teaspoons of salt when half cooked. Wash a . four-pound piece of beef flank or any other of the cheaper Cover with boiling water. 2 cupa hot mashed potato. mix with the potato. cook slowly for four hours or until meat is very tender. and Simmer two minutes and serve with border of salt if necessary. 1 egg well beaten. milk. shape into small flat cakes and roll in flour. add potato. and try out in frying pan. ^A pound salt pork. put an empty bread pan on top of meat. Salt Codfish Souffle Ingredients 1 cup shredded codfish. putting the grain of the meat lengthwise. 2 cups mashed potato (hot or cold). Try out pork and remove scraps to platter. Strain the stock. Fold double.
put into an iron kettle or earthen crock. when half cooked. . Color with a few drops of kitchen bouquet. Remove meat from the bone. and finish cooking. When half roasted. two carrots and one white turnip cut in quarters. allowing one-fourth cup flour to two cups gravy. Wash. and thicken gravy with flour mixed into a paste with cold water. season with salt and pepper. 1 carrot. slice from the shoulder is a good and Wipe A inexpensive cut. carrot sliced. when cooked place meat on platter with vegetables around it. half cover with water. and the bones sent with it. For steak an inch and a half thick. pepper. and broil over a clear fire or under a gas flame. Vi onion chopped. remove fat from gravy and thicken with flour mixed to a paste with cold water. Color with a few drops of kitchen bouquet if necessary. first fifteen minutes. add boiling water and cook slowly for four hours. sprinkle with salt and pepper. 1 onion. teaspoon salt. season with salt and pepper. allow twelve minutes to broil. Skim when necessary. Cook tomatoes. onion and seasonings twenty minutes. teaspoon salt. When ordering a shoulder roast. turn over. The meat cooks in its own juice and will be very tender. cover closely. and brown quickly in a hot frying pan or Scotch kettle. Wipe beef with cheesecloth.MEATS Roast Beef 19 The most economical cuts of beef for roasting are the shoulder. medium cooked. place in kettle. basting every ten minutes. dredge with flour and cook in a hot oven. add four small onions. cover closely and cook slowly four hours. place skin side down on a rack in a roasting pan suitable for the size of the roast. ^/4 teaspoon celery salt. Season with salt and pepper and spread with soft butter. crumbs and meat. allowing one-fourth cup of flour to two cups of gravy. place on a trivet in kettle with the bone. 1 green pepper chopped. cut off to broil. and bake in a slow oven four hours. A Shin of Beef With Creole Sauce Ingredients 4 pounds shin of beef. Preparation Wash meat. 4 tablespoons dried bread crumbs. finely chop vegetables and stuff into beef. place on a greased broiler with fat towards the handle. add stock. Preparation Have the bone removed and cracked. 1 quart boiling water. skim fat from stock. — % % % — Ingredients Vz — 4 Stufifed Shin of Beef pounds shin of beef. after which the heat should Pot Roast of Beef small aitchbone or a solid piece from the shoulder weighing about five pounds makes an economical roast. add onion and carrot. onion sliced. dust with salt and pepper. the face of the rump and the chuck ribs. The oven should be very hot for the be reduced. ^/i teaspoon paprika. dry. they are all of good flavor and fairly tender. 1 small white turnip. — To Broil Steak steak. For a medium cooked roast allow seventeen minutes for each pound of meat. 2 cups tomato. Remove meat. Turn four or five times during the first minute and then occasionally. trim off superfluous fat. have an inch slice The chuck roast should be ordered boned and rolled. dredge with flour. dredge with flour.
Serve with hashed brown — potatoes. Sear quickly on each side in a very hot frying pan. 4 onions. 1 tablespoon flour. and pour around steak. Serve with spinach or cold slaw. add tapioca and seasonings. % teaspoon salt. but. and saute slowly in beef drippings until brown. cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat and then added to the rest). put through the meat chopper with the salt pork. and broil about eight minutes for a medium-cooked steak. add tomato. put carrot and onion through meat chopper. 1 thin slice salt pork. Vs teaspoon pepper. and add to meat. cup boiling water. cold water. 1 can condensed tomato soup. dredge with flour and put into casserole. 1 carrot. 1 tablespoon tomato ketchup. add one-fourth teaspoon each of musStir until tard. cut potatoes into cubes or balls. V4. seasoning. Eemove meat to platter. roll in flour. 1 onion finely chopped. Season with salt and pepper. i/4 cup dried crumbs. season with pepper and salt and pat lightly into a flat cake an inch thick. Put steak on platter. 1 tablespoon flour. 1 tablespoon pearl tapioca. teaspoon pepper. 1 teaspoon salt. Vs teaspoon pepper. smooth and pour around meat cakes. Spread with soft butter. % teaspoon paprika. add salt and pepper. 1 cup cooked spaghetti. salt and paprika. 1^/4 teaspoons salt. and milk. mix well. spread with one tablespoon of soft butter and one tablespoon of tomato ketchup. V2 cup milk. V2 teaspoon salt. and stir until brown. dredge with flour and put in pan with the steak. — — Ingredients 2 tablespoons bacon fat. cover closely and cook slowly an hour and a half. Hamburg Meat Cakes Ingredients 1 pound beef. spaghetti and seasonings and simmer ten minutes. 1 onion. Cover and bake slowly two and a half hours. Preparation Use any of the cheaper cuts of beef. Preparation Cut beef into inch pieces. shape into small flat cakes. and one cup of boiling water. Steak Country Style Ingredients IVz pounds flank steak. One teaspoon of grated onion may be added to meat. sear quickly in hot frying pan.— 20 MEATS Broiled Flank Steak Follow directions for broiling steak. Any of the other cheaper cuts of meat may be used. Preparation Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Preparation Cook onion and beef in fat until brown. add boiling water to onions. — American Chop Suey — . peel and chop onions. as flank steak is thinner. broil only seven or eight minutes. add two tablespoons of flour to the fat in the pan. Broiled Chopped Beef Put one pound and a half of any of the cheaper cuts of beef through the meat chopper. allowing ten minutes for each side. place carefully on a greased broiler. 2 potatoes. % — — Casserole of Beef Ingredients 1 pound of shoulder trimmings. V4. mix vegetables. add crumbs. pound flank beef chopped fine.
dredge with flour. water and seasonings. dip in egg and crumbs and fry in deep fat about seven minutes. 2 carrots. 2 tablespoons grated cheese. add two cups of stock and stir until smooth. Preparation Put meat and bacon through chopper. to the fat in the pan add the flour and stir until brown. add flour and milk and stir until smooth. Vt. season with salt and pepper. remove meat. Season lightly with salt and pepper. 1 cup milk. and salt if necessary. 1^/2 teaspoons salt. Cook the same as Lamb Cutlets. select the best pieces. ^/4 cup dried bread crumbs. The time of cooking may vary slightly according to the thickness of the meat. ^/4 teaspoon kitchen bouquet. cup water. teaspoon salt. 3 common crackers rolled fine. Preparation Mix in order given and bake in a deep pan about two hours in a slow oven. dash of cayenne. add crumbs. —% — Beef Loaf Ingredients 2 pounds shoulder trimmings chopped. or broil on each side about five minutes. 21 Ingredients M. add salt and vegetables (left whole). One teaspoon of poultry seasoning may be — — added if desired. They contain more bone. . Lamb Chops Chops from the forequarter are much cheaper than loin or kidney chops. melt butter. 1^ teaspoons salt. and serve with meat. Preparation Cut beef in small pieces cover with boiling water. add beef and stir until hot. 2 white turnips. or serve cold. — Lamb Cutlets in pieces for serving. 2 tablespoons ketchup. but are tender and of good flavor. trim and skewer into shape. 1 cup milk. 3 slices bacon. Serve hot with Tomato Sauce or Creole Sauce. 5 tablespoons flour. Preparation Cut lamb in pieces the size of a chop. color with kitchen bouquet. add pepper. The rest of the forequarter can be used for fricassee. add cheese and ketchup. — — Creamed Dried Beef With Cheese Ingredients pound dried beef. 1% tablespoons butter. 2 tablespoons flour. trim off nearly all fat. Scotch broth. Vz teaspoon pepper. croquettes and many other Have a small forequarter of lamb cut dishes. Brown Fricassee of Lamb Ingredients 2 pounds forequarter lamb. let stand five minutes and drain. add boiling water. and stir until cheese is melted. or dip in flour and saute on each side about ten minutes. form into small flat cakes and saute in bacon fat. mix well. Serve with baked potatoes. i^ pound salt pork chopped. and saute with two tablespoons of fat in a hot frying pan until brown. sliced. 2 quarts boiling water. if well cooked.— MEATS Beef and Bacon Cakes 1 pound flank of beef. Use left-over stock for soups or sauces. Slice vegetables. heat to boiling point and skim. and simmer for two hours. 2 onions.
sprinkle with salt. 1 pint okra sliced. sprinkle with salt and pepper. — 1% — oats. dredge with flour. and put with cooked bacon in a casserole dish. put meat on top. season with salt and pepper. and be sure oven is not too hot. the frying fat. one bay leaf and a sprig of thyme. — % — Roast Pork Have the bone removed from a six-pound fresh shoulder of pork. Preparation Cut bacon into one-inch pieces and cook in frying pan until brown. and stuff with Bread Stuffing or Peanut Stuffing. % cup each white turnip. basting often with bacon fat. drain. 1 rabbit. remove bacon. cook onions in bacon fat until brown. and cook in a moderate oven two hours. seasonings and water. cover and bake in a moderate oven one hour and a half. 3 cups hot water. 1 onion finely chopped. then in egg and coat thickly with crumbs. Preparation Remove fat and cut meat into inch pieces. wash dry. 1% teaspoons salt. 2 cups boiling water. and Strain the fat and add it to less expense than the loin or fresh leg. one sliced carrot. add one and a half cups of stock which has been strained and had fat removed. add one sliced onion. Casserole of Rabbit and Okra teaIngredients 3 slices bacon. Rolled Roast of Lamb Order a small forequarter of lamb boned and rolled. cut rabbit in pieces for serving and soak half an hour in cold salted water. carrot and onion finely chopped. Season with one-half teaspoon of salt. and roast in a moderate oven about two and three-quarters hours. skimming when necessary. stir until smooth and serve with meat. 2 tablespoons rolled 1/4 teaspoon pepper. as pork must cook slowly.22 MEATS Casserole of Ingredients Lamb pounds forequarter lamb. The left-over stock should be used for soups and sauces. oats. Have the bones sent and use for stock. stir until smooth and pour over rabbit. Arrange rabbit on serving dish and make a brown sauce in the pan. To the drippings in the pan add four tablespoons of flour and stir until brown. have the bones sent with the meat. put into a casserole with vegetables. put bones in kettle. add flour. one-fourth teaspoon paprika and two tablespoons tomato ketchup. Cover with two quarts of boiling water and simmer for two hours. wash bones and meat. salt. Serve with Dark Red Apple Sauce. 1 cup tomato. milk or boiling water. The forequarter of lamb. dredge with flour and roast in a hot oven about half an hour. using three tablespoons each of bacon fat and flour. spoon pepper. add two teaspoons of salt after meat has cooked one hour. This is an excellent cut. one teaspoon of grated onion and one and onehalf cups of stock. add tomato and okra. and costs much less than a leg of lamb. brown in bacon fat. is tender and of good flavor. although quite fat. put into a well-greased baking pan and bake in a hot oven about half an Cut a young rabbit hour. 1 cup tomatoes. sprinkle with salt and pepper. . pepper and boiling water. Bast often. 1% teaspoons salt. dredge with flour. Country Club Rabbit in pieces for serving. dip in flour. 3 tablespoons flour. Remove meat to a roasting pan. or use in place of lard.
and simmer three hours. and fry in deep fat. add half a cup of boiling water. and bake twentyPlace ham on platter. pepper. % teaspoon salt. and put around sausage. 1% teaspoons salt. to the meat. Preparation Have head split and dressed at the market. 1 teaspoon grated onion. strain. and scramble until firm. and bake in a 1 Ham Loaf 1 1 i/4 salt. singe. — — Sausage Cakes Baked with Apple Sausages with Oyster and Eggs small sausages. roll in crumbs. — — Ingredients Vi add crumbs. reduce stock to one and one-half cups. an hour and a half. with seasonPress into a bread pan and put in a cold place. Remove bones. through meat chopper. V2 teaspoon paprika. Preparation— Put ham. 1 teaspoon onion juice.— MEATS 23 Pork Chops Baked with Potatoes Pare potatoes. and put meat through chopper.ustard. V2 — Ingredients 1 pound sausage meat. or until brown. and flour. a hot oven about twenty minutes. cover with a mixture of two tablespoons of flour. teaspoon mustard. 1 teaspoon poultry seasoning. Drain ham. and cut in thin slices. Bake in a hot oven until brown. add one-fourth cup of cider or weak vinegar. add eggs and salt. and small bread pan. or cook in steamer two hours. — pound raw ham. season with salt and pepper. drain. dust with salt. cover. core apples. cut into half -inch slices. cover with warm water. Baked Sliced Ham Order a small slice of ham cut an inch and a half thick. 1 cup small oysters. pour off fat five minutes in a moderate oven. Mix well. or dip slices in egg and crumbs. wash. 2 eggs slightly beaten. Ingredients grated onion. 4 apples. Preparation and bake in Sausage Cakes pound sausage meat. mix well. and place on the back of the range for an hour. and put in the center of a dripping pan. % cup sifted crumbs. Put a few small bits of the fat on top. put in kettle with pork and boiling water. and bake in a hot oven about forty minutes. cover with small pork chops from which part of the fat has been removed. 2 beaten eggs. Serve sliced cold. including the seasoning. water. add oysters. 1 teaspoon % cup hot water. Turn chops when half cooked. and cook with onion in a hot frying pan until brown. 1 pound lean fresh pork. fat. cup dried crumbs. shape into small flat cakes. and put into a baking dish. Ingredients — 4 — Potted Head Ingredients 1 calf's head. Preparation Shape meat into small flat cakes. in a slow oven. in the pan. two tablespoons of brown sugar. and pour around ham. and cook until edges ruffle. bring to boiling point. Preparation Cut sausages into half-inch bias slices. ^4 teaspoon salt. eggs. . 6 cups boiling water. and add. v/ash well. ings. basting frequently with the fat from the sausage. and a dash of cayenne. teaspoon cup boiling water. one-half teaspoon of m.
add meat and lemon juice. Preparation Order veal cut in three-inch lengths. place on rack in dripping pan. and one and one-half cups of water. IVi teaspoons salt. on top. place broiler over a dripping pan. strain. remove meat from bone. 2 gherkins. and strain. Preparation Put veal and pork through the meat chopper. soak gelatine in cold water. Save fat for cookslices of Lay ing. cup Ingredients 3 pounds knuckle of veal. Mix well. three often. add to strained stock in which meat was cooked. and seasonings. carrot. V4: teaspoon paprika. and put in a casserole dish. and milk. tablespoons of flour. Remove the bones before serving.24 MEATS Broiled Ham Trim off for broiling should be cut in very thin slices. 1 hard-boiled egg. % cup milk. crumbs. add vegetables. hot water. % teaspoon pepper. V2 teaspoon pepper. Put in the ice-box for several hours before serving. cool. — . and roast in a moderate oven two hours. juice of one lemon. Vi cup cold water. press into a deep pan. and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lensrthwise. and stuff with Crust Stuffing. V^ pound salt pork. salt. dry. skewer neatly into shape. pounds knuckle of veal. and stand on back of range for fifteen minutes. each of finely chopped onion. Veal Loaf (Boiled) Ingredients — 4 package gelatine. 4 cups hot water. cover ham with lukewarm water. 2y2 teaspoons salt. Roast Breast of Veal Stuffed Have a pocket cut in veal. and cover with two thin slices of fat salt pork. superfluous fat. 2 teaspoons salt. Avoid burning. barley (which has been soaked for an hour in cold water). Serve hot or cold. cover v/ith paper and bake slowly for two hours. place the pieces of bone. and celery. 1 cup dried and sifted crumbs. and broil over clear fire until fat is brown. cut edge down. 2 cups hot water. water. Vz cup boiling water. basting Serve with gravy made from drippings in the pan. and bake in a hot oven about ten minutes or until bacon is brown and crisp. remove fat and bone. wash. Season with salt and pepper. turnip. and bake in a moderate oven two and a half hours. and chop meat. dry. V2 1 bay leaf. add pepper. A teaspoon each of poultry seasoning and grated onion may be Ingredients—^2^ — added. Preparation Cook veal with seasonings in hot water until meat is very tender. dredge with flour. season with salt and pepper. Veal with Vegetables cup pearl barley. — M % — Veal Loaf (Baked) pounds raw veal. Breakfast Bacon Ham bacon close together on a fine wire broiler. 1 onion. cover closely.
^4 — Chicken Livers and Bacon salted water fifteen minutes. V2 teaspoon salt. and dredge with flour. and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with — cold water. seasonings. and place in an earthen dish or kettle. cabbage. l^^ tablespoons butter. salt. thin baking powder biscuit. teaspoon teaspoon paprika. and bake three hours in a slow oven. and cut in small dice. Preparation Soak liver in cold salted water for half an hour. — Spanish Tripe Ingredients 1 pound fresh boiled tripe. cover with boiling water. and cook in hot deep fat. 2 cups boiling water. and soak in cold salted water fifteen minutes. 6 slices of toast. V2 cup chopped white cabonion chopped. and water which has first been put in the frying pan. skim out of water. IV2inch cube salt pork. % cup carrots finely chopped. fold other half over liver. teaspoon pepper. bage. moisten slices of toast with the stock in which livers were cooked. cup onion finely chopped. 1% cups boiling water. 2 tablespoons bacon fat. add the water in which the kidneys were cooked. cut pork in thin slices. V2 teaspoon onion juice. pour over tripe. 1 teaspoon Worcestershire sauce. drain. and serve on toast. Cut Ingredients 6 lambs' kidneys. Vz green pepper chopped. few drops kitchen bouquet. cover closely. scald tomatoes. with six slices of bacon. — % % Vi cup flour. and stock in which liver was cooked. 4 tablespoons flour. cayenne. few grains teaspoon salt. add vegetables. and seasonings. Ingredients % — Brown Fricassee of Liver 1 pound liver. and brown well. brown the butter. soak in cold water for half an hour. add kidneys and seasonings. remove liver. add the flour. put each liver on half a slice of bacon. and bake in a moderate oven one hour. add onion. and flour until brown. and simmer six minutes. and bake in a hot oven until bacon is crisp.MEATS Braised Liver 25 Ingredients 3 pounds liver. — % % — . 2 cups boiling water. stir until smooth. put on top. add seasonings. 1 tablespoon grated onion. Va cup celery finely chopped. Vz can tomatoes. and pour over toast or small. Cook chicken livers in boiling Fried Lamb's Liver and Bacon liver in one-third-inch slices. pepper. drain. adding water if necessary. onion. brown liver in pork fat. 2 slices bacon. Preparation Cut liver into half-inch cubes. V2 teaspoon salt. and serve two pieces of bacon and livers on toast for each person. drain. — Lambs' Kidneys in Brown Sauce Preparation Split kidneys and soak in cold water half an hour. Preparation Cut tripe in small pieces for serving and put in greased casserole dish. and simmer five minutes. dry. add liver. until brown. and try out in frying pan. remove skin. cut bacon into bits. Vi teaspoon paprika. 6 slices of toast. cover with the boiling water. cook bacon fat. and stir until smooth. scald.
and pour into a greased baking dish. 1 tablespoon Worcestershire sauce. i/4 cup crumbs. Tripe Fried in Batter Ingredients 1 pound fresh boiled tripe. cover with boiling water. V4. Preparation Scald. 2 cloves. or prepare half of mixture. and stir until seasonings and kidneys. 3 tablespoons drippings. 1 tablespoon vinegar. and milk. 1 teaspoon grated onion. cover with crumbs. and split kidneys. 1 slice onion. 1 cup water or stock. baking powder. 1 cup flour. 1 teaspoon chopped parsley. % teaspoon pepper.26 WARMED-OVER MEATS Devilled Kidneys Ingredients 6 lambs' kidneys. put into a greased baking dish. 1 teaspoon salt. Serve with Sauce Tartare or Russian Dressing. Preparation Cut tripe in pieces the size of a large oyster. Vi teaspoon salt. and drain on soft paper. and spaghetti. A can of condensed tomato soup may be used in place of the tomato sauce. Preparation Mix potato. Dry each piece of tripe. Vz onion. 2 tablespoons beef drippings. 1 teaspoon mustard. cover with crumbs which have been mixed with melted bacon fat. cook with fat and onion five minutes. % teaspoon mustard. and remove from the pan. and bake until egg is set. ham. and bake in a hot oven until brown. Bake in a moderate oven about fifteen minutes. cover with crumbs which have been mixed with the drippings and butter melted together. and fry in deep fat for one minute. l^/^ cups cold roast beef. bay leaf. dash of cayenne. V2 cup hot milk. 4 cloves V2 cup bread crumbs. then in beaten egg. 1 egg well beaten. add seasonings. and into it carefully break an egg. dip in batter. split. then in crumbs. and stir until smooth. dip each piece of tripe first in tomato ketchup. egg. add Serve on toast or with mashed potato border. and press through a sieve. 1 tablespoon bacon fat. gravy. and water. brown. WARMED-OVER MEATS Savory Beef Ingredients— 1^/^ cups tomatoes. 1 tablespoon butter. 3 — — . and drain. Make a batter of flour. Any meat — may be used. salt. teaspoon salt. 3 tablespoons flour. skin. and then in crumbs again. add liquid. — — % % Tripe Fried in Crumbs Prepare tripe as for Tripe Fried in Batter. Preparation Simmer tomatoes. add beef cut in small pieces. Vz cup beef gravy. seasonings. spread in egg shirrers. simmer fifteen minutes. To the fat in the pan add — — flour. 1 cup chopped cooked ham. Baked Ingredients Ham and Potato cups well-seasoned mashed potato. 1 tablespoon chopped onion. 6 pimolas chopped. make a depression with the back of a spoon. and seasonings for fifteen minutes. 1% teaspoons baking powder. Fry in deep fat for one minute. 2 cups cooked" spaghetti. cup water.
Corned Beef Hash with Beets Ingredients 1% cups corned beef. cook slowly until a rich brown crust is formed. simmer for fifteen minutes. or Preparation Mix. A little salt may be Ingredients — 1% — Ham Mousse needed. and stir until smooth. add meat. Put into a deep pan or mold. and when hot turn on a platter and garnish with toast points. use salt with care. whites of 2 eggs. teaspoon salt. 2 cups cooked potatoes. and bake until crumbs are brown. and beets coarsely chopped. Preparation Put vegetables through the meat chopper. add stock and milk. Preparation Mix ham with bread crumbs. teaspoon salt. ^/4 teaspoon celery salt. V2 cup buttered crumbs. and bake in casserole in moderate oven fortyfive minutes. celery chopped. If meat is very fat.WARMED-OVER MEATS Scalloped Corned Beef 27 Ingredients 2 tablespoons beef drippings. when very hot. melt fat in frying pan. 1 cup meat gravy or thickened stock. i/4 cup stock or water. V2 cup soft bread crumbs. 1 teaspoon grated onion. Vs teaspoon pepper. and. 5 tablespoons flour. fold. — % — cups chopped cooked ham. teaspoon paprika. V4. Vz teaspoon dry mustard. 2 tomatoes. chopped. cover with crumbs. add beef. chopped. salt. and pepper. % teaspoon paprika. V2 cup cooked beets. and cook two minutes. 1 teaspoon mixed mustard. add seasonings and stock. salt and pepper. add hash. Preparation Have meat. 1% cups cold chopped beef. and place on ice until firm. — % — Savory Hash (Baked) Ingredients 1 cup cold meat cut fine. If corned beef and stock are used. until tender. cup stock or water. using coarse cutter. 2 tablespoons beef drippings. cooked potatoes. add flour. covered. 1 teaspoon Worcestershire sauce. potatoes. and serve on a hot platter. dissolve the gelatine in the hot milk. V4. 2 stalks teaspoon celery salt. — % % — M Ingredients 4 raw potatoes. and put into a greased baking dish. — Southern Hash % — Ingredients 1^/4 cups cooked meat. 2 green peppers. toast points. cook in the stock. beat the whites of eggs very stiff and fold lightly into mixture. 1 cup hot milk. 1 tablespoon gelatine. %. V2 cup celery tops. 1 teaspoon grated onion. onion. use less fat in frying pan. teaspoon paprika. and add to crumbs with mustard and paprika. 2 tablespoons melted bacon fat or beef drippings. Preparation Melt drippings. and put between layers of Shortcake. 1 cup tomatoes. — Meat Shortcake Preparation —Mix ingredients. and seasonings. onion finely chopped. 1 cup corned beef stock. cup hot milk. 1 onion. . 1 teaspoon grated onion. 2 cups cold teaspoon salt. IVz cups corned beef cut in half-inch cubes.
season each layer with salt and pepper. turn out on fill with mixture. scraped. 1 cup celery or white cabbage chopped fine. add seasonings and pork (which has been scalded. Replenish water as needed. and simmer two hours. Preparation Soak beans in cold water over night. i/4 teaspoon mustard. salt and pepper. Grease patty pans or cups. remove from oven. and bay leaf. teaspoon onion juice. Bake in a moderate oven about half an hour. — — Thick Puree of Black Beans cups beans. % teaspoon salt. coarse stale bread crumbs. and serve with Brown Sauce or Tomato Sauce. cup iine crumbs. quick drop biscuit. place in an earthen bean pot. 2 tablespoons finely chopped pickles. and sprinkle with crumbs. 1/4 cup molasses. 1 tablespoon butter. teaspoon paprika. 1 teaspoon dry mustard. 1 onion. 3 tablespoons bacon fat. Ingredients —2 — VEGETABLES Boston Baked Beans Ingredients 1 quart pea beans ^/4 teaspoon soda. Ingredients —2 — . 2 cups mashed potato. beating the yolks until thick and light. Beat well. 1 quart boiling water. % teaspoon pepper. Preparation Soak beans over night in cold water. drain. remove onion. potato. carrot. and season with salt and pepper. cover. 1 teaspoon Worcestershire sauce. and water. and pickles. Use tomato juice for soup or sauce. and scored in half-inch squares). V^ cup gravy or stock. drain. and drop biscuit mixture by spoonfuls on top.— 28 VEGETABLES Meat and Tomato Pie Ingredients 2 cups cooked meat cut in inch pieces. and simmer until beans are very tender but not broken. and the whites until very stiff. add onion and Worcestershire sauce to gravy. V2. salt and pepper. and serve with lamb or mutton. Vz pound fat salt pork. Vz onion chopped fine. fill pot with boiling water. Wz teaspoons salt. v/hites of 2 eggs. 1 carrot. 1 tablespoon salt. 1% cups hot stock or milk. Vt. Uncover for the last hour. add seasonings. and press through a sieve. bacon fat. Preparation —Mix in the order given. and pour over all. sprinkle with crumbs. Preparation Mix liver. yolks of 2 eggs. and Bake fifteen minutes in a hot oven. Preparation In a deep dish arrange in alternate layers meat and tomatoes cut in pieces. and bake slowly for eight hours. Liver Patties cups chopped cooked liver. bake twenty minutes In a hot oven. serving dish. Any left-over meat may be used. cover with cold water. Vz bay leaf. — M — Meat Souffle Ingredients Vz cup dry bread crumbs. cups chopped meat. ly^. heat to boiling point. 1 can tomatoes drained. bake about fifteen minutes longer.
and saute in hot fat until brown. teaspoon mustard. and place in a hot pven until cheese melts. 1 onion. pack in a greased bread pan. drain. parboil ten minutes. V2 cup boiling water. % teaspoon paprika. slice in one-third-inch slices lengthwise. bake in a moderate oven half an hour. and saute in fat until brown. — . Drain. 1 egg well beaten. egg. V2 teaspoon salt. teaspoon paprika.VEGETABLES Lima Bean Loaf " 29 1 cup dried Lima beans. M — Baked Cabbage Cut a small white cabbage in inch pieces. pour into a greased baking dish. and drain. soak in cold water half an hour. and cook uncovered about twenty-five minutes. wash. cover with boiling water. drain. sprinkle with the chopped bacon. dredge with flour. drain. place in greased baking dish. 1 can corn chopped. and sausage fat melted in boiling water. Cabbage Cooked in Milk Put a small white cabbage through the food chopper. and bake in a moderate oven half an hour. Cucumbers Sauteed Peel two cucumbers. To three cups of root add one and one-half cups of White Sauce. 1 slice onion chopped. and cook until beans are tender. Serve with Tomato Sauce. to which a tablespoon of vinegar has been added. sprinkle with a third of a cup of grated cheese. cover with equal parts of milk and water. seasonings. dry. add corn. 2 tablespoons sausage fat or butter. slightly beaten. or until cabbage is tender. and bake in a slow oven until firm. add crumbs. 1 cup dried sifted crumbs. Preparation Cook pepper and onion in bacon fat five minutes. or about twenty-five minutes. scrape. cover vdth one cup of White Sauce. 2 tablespoons dried bread — crumbs. Serve on toast. and cook until tender in boiling salted water. Season with salt and pepper. and drain. and one-half cup of Buttered Crumbs. Creamed Celery Root (Celeriac) with Cheese Peel celery root. add onion and carrot. cut in halves crosswise. mix well. dip in flour seasoned with salt and pepper. and put through the food chopper with carrot and onion. milk. V2 green pepper chopped. 6 Ingredients — % 1 egg pimolas. Celery may be used in place of celery root. crumbs. Carrots Sauteed Select very small carrots. egg. Preparation Soak beans over night in cold water. and soak in salted water for one hour. 2 slices bacon chopped fine. using the coarse cutter. add pimolas cut in small pieces. Southern Corn Pudding Ingredients 1 tablespoon bacon fat. soak in cold water half an hour. 1 teaspoon salt. and cook until tender in boiling salted water. cut in half-inch cubes. put into a baking dish. 1 carrot. and seasonings. 1 cup milk.
and drain. fill peppers. Fill with onions and sprinkle witxi parsley. add boiling water. soak in cold salted water for half an hour. soak in cold salted water half an hour. 1 teaspoon grated onion. drain. and chop the tops. place in a baking dish or in individual ramekins. drain. cook chopped pepper with onion in the bacon fat for five minutes. dry. or force through a bag and a rose tube. and mash potatoes. Serve on toast. 2 tablespoons flour. 1 cup soft stale bread crumbs. season with pepper and salt. Add salt to stock if necessary. . Vz cup boiling water. cut each slice in quarters. % teaspoon salt. 1 tablespoon butter. and cut slices into quarter. add stock (first rinsing frying pan with a little of it). — parsley. and seasonings. — — Fried Egg Plant Cut a small egg plant in one-third-inch slices. and drain. or until tender. % cup tomatoes. 2 tablespoons bacon fat. Egg Plant Julienne Cut egg plant in two-inch slices. 2 tablespoons butter.inch strips. put in baking dish. and fry in deep fat about three minutes. 2 tablespoons bacon fat. 1 tablespoon grated onion. dot over with butter. cut into half-inch cubes. dip in crumbs. season with pepper and salt. remove seeds and veins from peppers. soak in cold salted water for half an hour. Preparation Cut off one inch of the tops of peppers. 1 cup cooked rice. and onion in the frying pan for ten minutes. Preparation Pare and slice egg plant.TM 30 VEGETABLES Braised Celery Ingredients 1 quart celery cut in 2-inch lengths. and beat until light. mix with onion. cover. and bake in a moderate oven half an hour. and pare. and salt. cover with crumbs. bacon fat. dredge with flour. 2 cups stock. — Stuffed Green Peppers green peppers. Vi cup hot milk. boil. tomatoes. — Preparation Cook celery. crumbs. Or dip in flour and saute in butter. and put into a greased baking dish. and fry in deep fat about three minutes. and add butter. 1 onion finely chopped. and then in crumbs again. cut into quarter-inch vertical slices. Pare. 1/4 teaspoon paprika. shape potato into small nests with a spoon. Vs teaspoon pepper. Onions in Potato Nests Ingredients 1 quart small white onions. drain. Vi cup buttered crumbs. Ingredients 6 — — Baked Egg Plant Ingredients 1 small egg plant. 1 teaspoon salt. 1 tablespoon chopped — % teaspoon salt. Preparation Peel onions and cook in boiling salted water about one hour. add rice. and bake in a moderate oven an hour and a half. 6 potatoes. pare. and bake one hour in a moderate oven. then in egg. scald with boiling water. add butter and hot milk.
in . Preparation Cook potatoes with the onion in boiling salted water until tender. Season with onehalf teaspoon salt. and cook slowly half an hour. Remove mint before serving. or until tender. cover unused potato with water and save for soup. and chop. and shortening to the boiling point. drain. drain. add pepper and sugar. one-fourth teaspoon pepper. add stock and salt. heat vinegar. or until tender. 1 tablespoon butter. cup stock or water. Serve very hot in an uncovered dish. sugar. Drain. and fry about two minutes in deep fat. 1 teaspoon sugar. rinse with cold water. and drain. allowing one tablespoon of salt to two quarts of boiling water. 1 sprig mint. stirring occasionally. and serve with White Sauce. and simmer ten minutes. Green Peas (Canned) rinse with cold water. Preparation Wash lettuce. remove the eyes. cup vinegar. The tops may be used for flavoring soups. Boiled Potatoes potatoes. and mint. and soak in cold water ten minutes. according to the age of the potato. and two tablespoons of milk. and cook in boiling salted water about twenty minutes. 1 teaspoon finely chopped parsley. If potato balls are used. teaspoon salt. scrub well.VEGETABLES Cut off tops of 31 Creamed Leeks two bunches of leeks. and thicken with butter and flour blended together. remove the onion. add carrots. 1 slice onion. drain. cook in boiling salted water about half an hour. boiling salted water until tender. 1 can peas. — % % — Carrots Vinaigrette —4 cups carrots cut in half-inch cubes. % cup brown sugar. Wash Baked Potatoes Select medium-sized potatoes. and Preparation — Cook carrots Ingredients V2 1 in drain. bring to boiling point. drain. — — Potato Croutons Cut potatoes in one-third-inch cubes. and soak in cold water from fifteen minutes to one hour. Va teaspoon pepper. cover with cold water. put in saucepan. add peas drained from their liquor. 1 cup White Sauce. and sprinkle with parsley. and bake in a hot oven for about forty minutes. pare as thin as possible. Remove from can and Peas and Lettuce Ingredients 1 head lettuce. mix with sauce. Creamed Potatoes Ingredients 2 cups raw potato balls or half-inch cubes. and simmer half an hour. 1 tablespoon flour. place in tin pan. and dry on the back of the range or in the front of the oven with the door open. dry a towel. 1 tablespoon butter. tablespoon shortening.
butter. Preparation Wash potatoes and bake in a hot oven forty-five minutes. boil ten minutes. add milk and stir until smooth. Pan-Roasted Potatoes (Franconia) Prepare potatoes as for boiling. % cup milk. Lyonnaise Potatoes Ingredients 4 boiled potatoes. and fry in deep fat about seven minutes.put in a small bit of butter. add flour. and soak in cold water for half an hour. Stuffed Potatoes with Nuts and Cheese V2 tablespoon butter. add two cups chopped boiled potatoes. 2 tablespoons bacon fat. stir well. add cheese. milk. 2 slices onion finely chopped. mix with potatoes. and sprinkle with salt. V2 cup grated cheese. butter and paprika. and refill potato skins. drain. and cook Melt slowly twenty minutes. Cook only one layer in the basket at a time. and blend well. teaspoon pepper. Ingredients — — Stuffed Potatoes with Cheese and Bacon teaspoon salt. seasonings. and put on the upper grate of a hot oven until bacon is crisp. % cup nuts chopped fine. remove potato. turn into a greased baking dish. cut in halves lengthwise. drain. Preparation Cook potatoes and onion in boiling salted water twenty minutes. and cook in roasting pan with meat about forty minutes. 1 onion chopped. V2 teaspoon salt. Preparation Cut potatoes in half-inch cubes. 2 tablespoons sausage fat. cut in eighths lengthwise. and cook slov/ly for ten minutes. Wash and Hashed Brown Potatoes in the frying pan four tablespoons sausage fat. and season with salt and pepper. baste often with fat in pan. and cheese. paprika. and seasonings. peppers chopped. make a slight depression with spoon. cheese. drain on soft paper. fold double. and hot milk. cheese. put fat in frying pan. 2 canned red peppers. */^ teaspoon salt. 2 cups hot milk. beef drippings. and brown in a hot oven. or other fat. Ingredients —4 hot baked potatoes. i/4 teaspoon pepper. season. add salt. heaping mixture in the center. and beat until very light. add potatoes. and force through potato ricer. cover with buttered crumbs and bake fifteen minutes. add onions. or until well browned. add nuts. 4 tablespoons grated Ingredients 4 large potatoes. ^/4 teaspoon paprika. V2 teaspoon salt. place half a slice of bacon on top of each.32 VEGETABLES French Fried Potatoes pare medium-sized potatoes. melt bacon fat. and cook for ten minutes without — % — browning. i/4 cup grated cheese. and drain. — — % . or until bro^vn. — Scalloped Potatoes with Peppers and Cheese 1 quart half-inch potato cubes. %: cup hot milk. dry. V2 cup buttered crumbs.. and garnish with parsley. refill shells. Preparation Cut potatoes in halves lengthwise. sprinkle with paprika. 4 slices bacon. beat vigorously. remove potato. 4 tablespoons flour. V2 teaspoon paprika. and mash.
dredge with flour. Baked Winter Squash Cut half a small squash into four pieces. 2 eggs. until brown. season with salt. put in kettle without water. Wash and French Fried Sweet Potatoes Cut cold boiled sweet potatoes into eighths lengthwise. and season only with pepper. drain. butter. cover with hot milk. and bake in a moderate oven one hour. . if preferred. greased baking dish. repeat. fill potato shells lightly. powdered sugar. beat the eggs and rnix vAth. put a greased dripping pan. and two tablespoons grated cheese. cover. and beat well. and butter. and bake in a hot oven about Remove from shell with a spoon. in Cut cooked sweet potatoes Sweet Potato Custard nutmeg grated. or until tender. chop fine and season with salt. A thin slice of fat salt pork or a tablespoon of bacon fat may be cooked with spinach Or cook in ham or corned In that case. Vz teaspoon salt. pour into buttered baking dish or cups. and bake in a slow oven until firm. 1 tablespoon butter. and sprinkle with salt. Garnish v/ith thin beef stock. or until tender. pepper. sprinkle with salt. put half of them in a greased baking dish. Very old potatoes should not be used in this way. and bake in a hot oven until glazed with melted sugar. drain. Preparation Cut baked potatoes in halves lengthwise. add salt. omit butter. pepper. and wash well in several waters. i/4 cup milk.and cook about half an hour. cup brown sugar. Vi Ingredients 3 cooked sweet potatoes. press through a forty minutes. slices of hard-cooked egg. and milk. 1 quart milk. Or put in a sieve. pepper.VEGETABLES Scalloped Potatoes with Cheese 33 pare four potatoes. or sprinkle with the yolk of egg pressed through a sieve. and serve. Spinach Pick over spinach. — — Creamed White Turnips Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour. brush with melted butter or drippings. drain on soft paper. scrape out seeds and stringy part. mash potatoes. cover with buttered crumbs and bake until crumbs are brown. or until potatoes are tender. pepper. sprinkle thickly with sugar. sprinkle thickly with brown sugar. add other ingredients. put in a pan. Glazed Sweet Potatoes in deep in one-third-inch slices lengthwise. and mix with one cup of White Sauce. fry fat until brown. cut in very thin slices. and bake in a hot oven Sliced marshmallows may be used instead of sugar. teaspoon salt. and butter. Preparation Force potatoes through a ricer. — — % % Stuffed Sweet Potatoes Ingredients 3 medium-sized baked sweet potatoes. Vs teaspoon pepper. potato. shell side up.
mix well. cook slowly half an hour. 1 tablespoon butter. drain. teaspoon pepper. 1 teaspoon sugar. drain. melt fat in frying pan. add crumbs and slightly beaten eggs. 2 slices onion. 2 tablespoons sugar. scald. and press through a sieve. one teaspoon Worcestershire sauce. and mix with one cup of White Sauce. 1 teaspoon salt. and saute in butter. Fold. and seasonings for fifteen minutes. Wipe tomatoes. if fresh tomatoes are used. water. 1 cup cooked turnips. Stewed Tomatoes can tomatoes. and cut in pieces. dip first in flour. and cook slowly for thirty minutes add butter and crumbs just before Ingredients 1 — — . and serve on a hot dish. omit — salt. then in crumbs. Preparation Put tomatoes in a stew pan. cook in boiling salted water about twenty-five minutes. 2 tablespoons beef drippings. cover with buttered crumbs and bake in a moderate oven half an hour. 1 cup cooked potatoes. Preparation Simmer tomatoes. % cup stock — or water. add vegetables and stock. Add seasonings. If vegetables are left from a boiled dinner. and one tablespoon tomato ketchup. . and keep white by putting in cold water with a tablespoon of vinegar in it until ready to cook. fill tomatoes. turn out on platter and pour Cheese Sauce around them. cut a thin slice from the top of each. V2 cup bread crust crumbs. Tomato Custard bay leaf. and cover with buttered crumbs. sprinkle with salt and pepper. % teaspoon pepper. and fry in deep fat until brown. 1 cup cooked beets. 1*4 teaspoons salt. Preparation Mix vegetables and seasonings. or until tender. season with salt and pepper. and add to pulp. then in egg. or cooked salad dressing. cut in quarter-incfe slices. Stuffed Tomatoes Select six medium-sized tomatoes. 4 cloves. Va teaspoon pepper. add one cup soft stale bread crumbs. 1 tablespoon grated onion. except pepper. 1 teaspoon salt. and remove the pulp. or 6 ripe tomatoes. and serve with Mustard Pickle Sauce. Baked Tomatoes Cut four tomatoes in halves crosswise. Vegetable Hash Ingredients 2 cups cooked cabbage. one teaspoon salt.34 VEGETABLES Creamed Cut off the tops of Salsify (Oyster Plant) a bunch of salsify. — % % M — Fried Green Tomatoes cut in thick slices. bake in a hot oven about twenty minutes. 1/4 teaspoon soda. 1 cup water. 2 eggs. scrape. Ingredients 1 can tomatoes. dip in flour only. rub slices through a sieve. Or season. or until firm. serving. peel. and bake in greased custard cups about twenty minutes. cup cracker dust.
1 slice onion chopped. 2% tablespoons flour. or beef cubes or extract may be used with water instead of stock. but in that case less salt and pepper should be used. 1 teaspoon sugar. IV^ tablespoons flour. 35 % % — SAUCES AND STUFFINGS FOR FISH AND MEATS Anchovy Sauce Add to Drawn Butter one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice. onion juice. few grains cayenne. carrot. melt shortening. 1 sprig parsley. — — Black Butter Ingredients cup butter. and beat until smooth. 1 tablespoon shortening. Add salt if necessary. ^4 teaspoon onion juice.— SAUCES AND STUFFINGS FOR FISH AND MEATS Plymouth Succotash Ingredients Vz cup dried Lima beans. and meat. add com. — . few grains salt. stir until hot. Vz teaspoon salt. Serve tablespoon of chopped with cauliflower. and brown. and bananas. Preparation Peel and scrape bananas. pepper. drain. and used. few grains cayenne. and stir until smooth. add butter just before serving. add flour. 2 cloves. fried eggs. Preparation Simmer stock. 1 slice onion. but do not burn. add stock and seasoning. or fish. onion. 1 teaspoon horseradish. and force through coarse sieve. and parsley fifteen minutes. Any stock or left-over bits of meat may be used. celery. and serve with cold roast beef. lemon juice. 2 teaspoons Worcestershire sauce. teaspoon pepper. simmer vinegar. ^/4 slice carrot chopped. X^k tablespoons butter. Preparation Soak beans over night. melt butter. Preparation Simmer stock. drain. Preparation Cook butter until brovsm. juice of y^ lemon. add stock. add flour. and add to butter. 1 slice carrot. and blend well. 1 teaspoon butter. and simmer ten minutes. 1 tablespoon butter. capers or parsley may be added. beef stock. and cook one hour. brown the butter. and strain. Any stock may be colored with a few drops of kitchen bouquet. and seasonings for fifteen minutes. i/4 teaspoon Worcestershire or Brand's Al sauce. seasonings. and sauce five minutes. — — Bechamel Sauce Ingredients 1 cup white stock. cover with cold water. 2 tablespoons vinegar. —% — A Brown Sauce Ingredients —1 1 teaspoon salt. vegetables. add sugar. V% teaspoon pepper. corned cup corned beef cut in small pieces. Banana Sauce Ingredients 2 bananas. cup brown stock. can com. and strain. y<i. sprig parsley. cover with stock and cook until tender.
Vi teaspoon paprika. strain. salt. Ingredients 1 — — Cheese Sauce with Chives Follov/ directions for Cheese Sauce. and Worcestershire sauce. or a sniail quantity of table sauce or ketchup. Vz onion. % cup cheese cut fine. cup soft bread crumbs. remove seeds and veins from pepper. a dash of nutmeg. 1 green pepppr. Stock may be xised in 3 1 salt. in double boiler half an hour. ^s Creole Sauce Ingredients V^ <an tomatoes. % teaspoon salt. peel and finely chop onion. onion. sprig of parsley.a fev. salt. add salt and soft crumbs. and stir until cheese is melted. 1 cup milk. Preparation Simmer celery. cayenne. % teaspoon salt. 1 tablespoon Hour. V2 teaspoon salt. and just before serving add one tablespoon of finely chopped chives. add tomato. paprika. except salt. Celery Sauce Ingredients 1 cup celery chopped. 2 tablespoons fiour. Preparattion Cook tomatoes until reduced to one cup. — % % — Caper Sauce To recipe for Drawn Butter add one-fourth cup of capars. . and blend well. water. drain. M teaspoon Preparation— Proceed as for White Sauce. and stir well. 14. 2 cloves. and salt for half an hour. teaspoon Ingredients l^^ cnps milk. % teaspoon mustard.drops of onion juice. paprika. add pepper and milk. 1% tablespoons floui'.. add milk and stir until smooth. 1 tablespoon butter. V2 cup milk. 1 cup boiling water. % cup bread teaspoon pepper. and vinegar. — — Cheese Sauce tablespoon butter. — tablespoons shortening. and season with pepper. add cheese and seasonings. Croquette Sauce Ingredients flour. 1 teaspoon Worcestershire sauce. add flour. and simmer ten minutes. Preparation Melt butter. cup milk. chop and cook with onion in bacon fat for ten minutes. and simmer five minutes. — Cucumber Sauce Pare and grate two small cucumbers. add flour. Serve with fisli. Preparation Scald milk and seasonings. 1 teaspoon grated onion. bit of bay leaf. Serve with any vv^hite fish or with plain omelet. Vs teaspoon pepper. and the seasonings may be varied according to the croquette material.— 36 SAUCES AND STUFFINGS FOR FISH AND MEATS Bread Sauce onion. and thicken with butter and flour creamed together. \i teaspoon salt. using. 2 tablespoons bacon fat. place of milk.
salt. 1 egg yolk. Serve with roast pork or ham. add hot water. and beat until smooth. 2 tablespoons sugar. and pepper. 1 tablespoon flour. add other ingredients. or until thick. few grains cayenne. % teaspoon mustard. teaspoon paprika. cup hot Preparation— Cook butter until to M v/ater. 1 Ingredients —2 tablespoons butter. Add to recipe for Brown Sauce. and cook over hot water for ten minutes. cup boiling teaspoon salt. V2 teaspoon salt. 2 tablespoons cup cider. and simmer with one teaspoon of butter for ten minutes. 1 Egg Sauce Add Drawn Butter or White Sauce one hard-cooked egg coarsely chopped. 1/2 cup hot water. M — — Mushroom Sauce caps. 37 —2 tablespoons bacon fat. cut in small pieces. Vs teaspoon salt. 1 tablespoon sugar. Vi teaspoon orange rind. and keep warm for half an hour. add seasonings and simmer one-half hour. add egg yolk slightly beaten. and chop very fine. % teaspoon Preparation — Blend bacon fat and flour. lemon juice. cook about two minutes. Vi cup vinegar. beat well. put on back of range. pick leaves. Mustard Pickle Sauce To Drawn Butter add two tablespoons of mixed mustard chopped. and until ^^4 salt. i/4 cup orange juice. is Drawn Butter flour. 1 tablespoon lemon juice. teaspoon pepper. stir in flour. stirring constantly until thickened. add butter in small pieces just before serving. add cider. and serve at once. add hot water. 1 stir boiling point reached. and remainder of butter. and serve cold. or to recipe for White Sauce. it bubbles. and cayenne. salt. Horseradish Sauce To recipe for Bread Sauce add one-third cup grated horseradish and the juice of half a lemon. Preparation Let stand on back of range for half an hour. water. 2 tablespoons teaspoon butter. few grains cayenne. Ingredients 1/4 cup butter.— SAUCES AND STUFFINGS FOR FISH AND MEATS Cider Sauce Ingredients flour. V4. Preparation Wash and dry mint. — . If the mushrooms are fresh and tender Wash six mushroom the stems may be used also. — Mint Sauce Ingredients 1 bunch mint. — Hollandaise Sauce Preparation Cream half of butter Vv^ith flour. i/4 cup mint leaves chopped. pickles Orange Mint Sauce Ingredients V^ cup vinegar.
Preparation Melt shortening. and seasonings. soft stale bread crumbs. — — Fish Stuffing (Bread) tablespoons shortening. Vz teaspoon salt. and stir until crumbs are golden brown. ^4 teaspoon paprika. 2 tablespoons bacon fat. 2 teaspoons poultry seasoning. i/4 teaspoon salt. Preparation Put crusts in a bowl. cup boiling water. 1 onion chopped fine. add apple. 1 teaspoon chopped parsley. Ingredients —1% — % Crust Stuffing Ingredients 3 cups bread crusts broken and dried in oven. then add seasonings and water. and stir until crumbs begin to brown. cook fifteen minutes. add salt. 1 tart apple chopped fine. cup teaspoon teaspoon pepper. % teaspoon pepper. Ingredients —2 — % Peanut Stuffing Ingredients 1 cup dried bread crumbs. Preparation — Melt shortening. i/i teaspoon pepper. 1 cup boiling water. and seasonings. add onion and crumbs. add peanuts finely chopped. add crumbs. 2 tablespoons salt. White Sauce flour. use one and one-half tablespoons flour. Vs teaspoon pepper. let stand ten minutes. 1% teaspoons Worcestershire sauce. and boiling water. % cup boiling water. Ingredients 1/4 — Bread Stuffing — Sharp Sauce cups vinegar. and beat with wire whisk until smooth. The pickles may be omitted. and add one-fourth cup of stock. —2 tablespoons shortening. Preparation Melt fat in the frying pan. 1 tablespoon poultry seasoning. add seasonings and boiling water. 1 teaspoon grated onion. teaspoon paprika. or capers may be used in place of them. — % % — . onion. 1 tablespoon grated onion.38 SAUCES AND STUFFINGS FOR FISH AND MEATS Soubise Sauce Follow recipe for White Sauce. 1% cups brown sugar. and three onions which have been cooked until tender in boiling salted water and then drained and chopped. Serve cold with ham or pork. ^^ flour. when boiling stir in the sugar and cornstarch mixed together. cup beef drippings or bacon fat. 2 cups soft stale bread crumbs. 1 teaspoon grated onion. 1 teaspoon grated onion. cool slightly before using. Preparation Heat vinegar. For a thin sauce. V2 teaspoon salt. add and Ingredients 1/4 1 milk. and add seasonings. 1 tablespoon chopped pickles. IY2 teaspoons cornstarch. 1 cup teaspoon salt. Vi cup boiling water. % cup sausage fat. add milk and seasonings. stir until well blended. sausage fat. Preparation Mix bread crumbs with boiling water and bacon fat. mix well. % teaspoon salt. cup shelled peanuts.
1 clove. After singeing. close to the skin of the breast. grasping the entrails firmly. add three tablespoons of flour and one and a half cups of boiling water. and press through a sieve. After killing dip in scalding hot water and move above for a few minutes. Ducks should be scalded a little longer and then wrapped in canvas or any close cloth. and clean at once. and before drawing. inches below the first leg joint. and then the wind-pipe and crop. skin. The quicker poultry is cleaned. Then wash the bird thoroughly in and outside. For market. by first carefuly loosening them all around. dry picking — . leaving on enough skin to close up the opening after the crop is partly The giblets (gizzard. The hairs should be singed off by holding and turning the poultry in the flames of a lighted twist of paper. pull out all pin feathers. add pinch of soda. Place the leg with the cut over the edge of a table. 4 tablespoons flour. but it is best not to cook it until 24 hours after killing. after which the feathers can be easily pulled. to steam about 5 to 10 minutes. Ingredients — 1% cups tomatoes. the s-calding method is quicker and easier. and seasoning for fifteen minutes. while the poultry is still warm. Wash thoroughly and dry. teaspoon salt. and Season with one-third teaspoon salt and one teastir until smooth. large enough to admit the hand. heart and liver) filled with a little dressing. rub with salt. and then lay on several folds of paper. and then bringing the hand forward.POULTRY 39 Sauce Tartare To one cup Mayonnaise Dressing add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley. by inserting two fingers under the neck Draw down the skin and cut the neck off close to the body. and with one pull drawing them out. should next be removed. — Tomato Sauce ^ "^k Sauce for Roast Pork or Goose most of fat in the pan. 2 tablespoons bacon fat. and with it the tendons. being careful not to break the gall bag attached to the liver. pulling out the is the best way feathers immediately after killing. 1 teaspoon sugar. cup hot water. Make a lengthwise cut through the skin just below the breast bone. and let hang in a cool place over night. the bile from which would impart an extremely bitter flavor to any parts it came in contact with. leaving two tablespoons. on either side of the backbone. and remove the entrails entire. press downward to snap the bone. should next be carefuly separated from the entrails. then cut off the head. and next cut through the skin around each leg. the better. 1 slice onion. about Wt. holding the bird firmly in the left hand. spoon each of mixed mustard. but for home consumption. or some burning alcohol. i/4 teaspoon paprika. Preparation Simmer tomatoes. thicken with bacon fat and flour blended together. vinegar and Brand's Al sauce. If tomatoes are very acid. then take the foot in the right hand. and pull off the foot. being careful not to cut tendons. The lungs and kidneys. and cook five minutes. Pour off POULTRY that is. water. then pick as quickly as possible.
Clean and joint and soak in cold salted water several hours. wash and dry thoroughly. according to its age and size. until the meat slips from the bones. turn to brown on the other side. There should be enough liquid to cover the fowl. Fried Chicken Dress a young chicken. remove the bones. and press the body open. let boil up. wings and neck. put a layer of meat in a mold v/ith some slices of hard-boiled eggs. and when tender add salt and pepper to taste. 2 or 3 bay leaves. breaking the breast bone by pounding lightly. and milk to cover. Scalloped CMcken Dress and joint the chicken. Smothered CMcken Dress and joint a young chicken. Drain off the liquor. or 1 tablesp clear gelatine dissolved in a little hot water. and put the fowl into shape the same as for roasting. back down. add 1 cup rich cream to the liquor in the pan. half cover with cold water or milk. is to thicken it with bread crumbs. Pickled Chicken a nice way to prepare old and tough chicken. tintil tender. Thicken the milk gravy with a little flour Just before serving. Another way instead of boiling down the broth. remove the chicken with crust to a hot platter. then pour in the broth. pinning closely. Place an onion and a bay leaf inside. and then cut down the back bone. Pressed or Potted Chicken Dress and joint a chicken. dressing for the fried chicken. it quite sour to taste. and set away to get cold. and if the chicken is not very fat add lumps of butter or some thick slices of fat bacon. Dip the body of the chicken in corn meal and fry brown in hot drippings. wrap it about the fowl. Boil the broth down to 1 pt. . and season with salt and pepper. Vv'hen done. in a steamer. Sprinkle a clean towel with flour. thicken with a little flour. and when nearly done add enough vinegar to make Let boil until done. then pour into a crock.40 POULTRY Steamed Fowl Dress a 5 or 6 lb. and boil in water enough to cover. This is When cold the liquid will be jellied. and serve with the chicken. and cut the meat in small pieces. Let stand over night. in berry jelly. and bake until a nice brown. Vz doz whole allspice. sprinkle with pepper and salt and place in a pan with butter size of an egg. sprinkle with salt and pepper. seasoning to taste. roll in fiour or corn meal. or hot water. chicken. When one side is brown. and then place it. Bake If the milk boils away add more milk. wings. Boil the legs. and steam continuously 2 or 3 hours. and rub with and outside. but do not chop fine. then put on with fresh water and salt. Serve with currant or cransalt and pepper. 2 or 3 sliced onions. and This will answer as a 1 tablesp flour mixed with 1 tablesp butter. Bake until done. return to the oven. place the pieces closely in a bread pan. cut off the legs. then more chicken and eggs. and when nearly done put a 2-inch square of biscuit dough on top of each piece of chicken. and giblets in water enough to cover.
For basting. Hot Tamales Boil a chicken until very tender. and a pinch of curry. spread breast. and let boil up. and put a good spoonful of the meat mixture on that. and cook 5 minutes. and about one hour before serving add 1 pt carrots. and 1 the liquid 1 tablesp flour. as it has the right proportion of fat and lean. Turn in the ends and tie tightly with twine. use Vz cup butter melted in V2 cup boiling water in which the giblets were cooked.POULTRY 41 Chicken Fricassee Dress and joint a chicken. brown with 1 or 2 tablesp flour. closely covered. rub entire surface with salt. the boiling soup by spoonsful and boil steadily about 15 or 20 minutes. and dredge bottom of pan with flour. and V2 hour later 1 qt potatoes. To each lb meat add 1 medium sized tomato and onion chopped fine. salt and pepper to taste. and add 2 cups boiling water. if liked. and the shoulder of pork is good. remove bones and chop meat fine. and let cook about 10 minutes. finely chopped. peeled and sliced fine. that it may brown evenly. but do not let it brown. baste with fat in pan. Place in hot oven. an onion. and pour on gradually the remaining liquor. Remove string and skp-'-ftrs from turkey. Boast Turkey Having properly dressed and stuffed the turkey. and garnish with parsley or celery tips before serving. reduce heat. and put on to boil in plenty of cold water. and roll up so that the meat is covered by the mush and the whole is nicely wrapped in the husks. frying pan and when hot add V2 cup flour. Remove from the Drop into fire. to which the giblets. When the chicken is tender. from which skim 6 tablesp fat. Heat the remainder of the liquor to boiling. stirring vigorously. or 1 tablesp butter. V2 cup cream. salt and red pepper to taste. ChJeken Soup yvith Dumplings Dress and cup up a chicken. During cooking. return fat to pan. and moisten to the consistency of mush with the chicken broth. Then add some of the chicken broth. and steam Serve in the husks. turn turkey frequently. wings and legs with butter. Continue tasting every 15 minutes until turkey is cooked. Let boil long and slowly. turkey. rubbed until creamy and mixed with flour. The platter may be garnished with a border of hot mashed potatoes. remove from the liquid and place on a hot platter. way with either fresh beef or fresh pork. and cook thoroughly. and edged with parsley. a little at a time. have been added. with 2 stalks celerJ^ 1 bay leaf. 1 slice of onion. . and when flour on turkey begins to brown. stir in cornnieal to make a little stiff er than ordinary mush. To prepare gravy: As soon as turkey is removed from pan pour off liquid. to convert the mass into a smooth ball which will free entirely from the pan. and mix well. peeled and sliced also. and Put V2 cup butter in a Vi hour later dumplings made as follows. and after this is used baste with fat in pan. adding a little more fat to it. which will require about 3 hours for a 10-lb. adding salt to taste. in 1 qt hot water. Stir into beaten egg. Nice tamales can be made in the same Vz hour. and when cool add 1 to 2 beaten eggs. then pour over the chicken and serve hot. and let it simmer slowly. Then spread a iialf-inch layer of mush on each husk. fresh corn husks and soak in warm water until soft. The neck of beef is best. Take nice.
If the amount of chicken is scant add one or two hard-cooked eggs sliced. . Bake in a hot oven about twenty minutes or until biscuit are done. roll in flour. Onion. five tablespoons of Pour over the fowl flour browned together and two cups of stock. with a pinch of baking soda. bread crumbs and butter. one teaspoon salt. Put into the pan the chicken fat (which was removed when cleaning) and use for basting. pepper and sage. If roast fowl is used. When tender. besides salt and pepper. prunes or apples in the dressing). and cover with small biscuit made by Baking Powder Biscuit or Shortcake Recipes. Boil'ed or Eoasted Duck delicious flavor is imparted to boiled duck by boiling with it 1 large onion. dredge with flour. return the duck to the gravy. Brown Fricassee of Fowl Clean. season with salt and pepper. skim off the fat. thicken with a little flour browned in a pan with some butter. add one whole onion and one carrot cut in halves. A Roast Fowl Clean and singe a five-pound fowl. Another nice way is to joint. add stock and potato. Then fill the pan half full with water or milk. The remander of the stock may be used for soup or sauce. singe and cut up a four-pound fowl. sage and salt pork combine very nicely with the duck flavor. parboil it first. (the English use raisins. and cook slowly for three hours. season with salt and pepper and add the giblets. and one-eighth teaspoon pepper. basting every fifteen minutes. cover with boiling water. pin a few thin slices of salt pork across the breast with wooden toothpicks. and about Vz teasp sage. remove the duck. make a gravy in the pan. add two teaspoons of salt when half cooked. with minced onion and bits of butter between. season with salt. to brown nicely. stuff with Bread Stuffing. remove fowl. removing the upper pan during the last Vz hour. Remove fowl to platter and make a sauce in the pan with four tablespoons of fat. ending with a layer of onions. and garnish with toast points or small. thicken with one-half cup of flour mixed to a paste with cold water. or until tender. To roast. cover with thin slices of fat salt pork and bake in a slow oven three hours. make stock by covering bones and left-over gravy with cold water and simmering an hour or more. with enough boiling water added to make two cups. and baste often. Cook the giblets in boiling water one hour and chop fine. thin baking powder biscuit. then stuff with any preferred dressing. cover closely. place on a trivet in a pan suited to the size of the fowl.42 POULTRY Chicken Pie Use the remnants of cold roast or fricasseed fowl. place in a kettle. if the duck is very fat or old. Dredge with flour twice while cooking. truss. If cooked slowly and basted often. dredge with flour and brown in one-quarter of a pound of fat salt pork tried out in the frying pan. and bake about 2 hours. boil down the liquor. and put in layers in a small pan. put chicken in a baking dish. to three cups of stock add one-half onion chopped. oi for Celery Toast. allowing four tablespoons each of fat and flour and the water in which giblets were cooked. a fowl will be as tender as a chicken. and let simmer a few minutes. 1 tablesp vinegar. two potatoes cut in half-inch cubes. and boil fifteen minutes.
spoon salt. casserole dish or bean pot. — % % % % — EGGS Boiled Eggs For a soft-boiled egg. place egg in rapidly boiling water and boil from three to five minutes. For uniform results.EGGS Boast Goose 43 Dress and wash theroughly. 2 cups boiling water. The giblets may be cooked in boiling salted water about ten minutes. . Thus you can find the exact time required to cook the eggs as desired. add 1 tasp sage. Bread Stuffing. and also the giblets chopped fine. and the amount of boiling water. Serve goose with apple sauce. add 1 cup thick sweet cream to the gravy in the pan. carrot sliced. skim the fat from the gravy in the pan. not boiled. when the albumen should be evenly coagulated throughout. 4 sliced. place egg in a small saucepan of boiling water. cook in the same pan. or cover with boiling water and cook in the double boiler one hour. For hard-boiled eggs. and let stand on back of range from six to eight minutes. Remove from the frying pan and platter. and 1 level Bake in a hot oven. wipe dry. season to taste. thicken with a little flour. chopped and added to the sauce. seasonings and boiling water.. 1 cup celery tops. For a soft-cooked egg. after the hen has boiled 1 hour. stuff. thicken the stock with the flour mixed to a paste with cold water. When tender joint and cut in pieces of convenient size. and half fill with a dressing prepared as follows: Boil and chop flue 1 doz onions and mix well with an equal quantity of bread crumbs. seasoned with pepper. Fried Gninea-Hen Select a nice. fat guinea-hen weighing about 3 lbs. basting frequently. tablespoons cold water. use medium-sized eggs. adding 1 teasp salt and 1 tablesp vinegar. and fry brown on both sides in butter. Remove pigeons to serving dish. Shirred Eggs with Potato and Ham See recipe for Baked Ham and Potato. cover. salt. Cover and bake in a slow oven three hours. and put in a kettle over the fire with scarcely enough cold water to cover. and serve. "When done tasp pepper. A very nice dressing for goose is boiled sauerkraut. Potted Pigeons teaIngredients 4 pigeons. let boil up. and truss neatly into Brown in hot bacon fat in the frying tpan and place in a shape. Preparation Clean pigeons. The time for cooking in this way will depend upon the number of eggs to be cooked. cook ten minutes. add vegetables. and measure the quantity of water each time. 4 tablespoons bacon fat. the size of the saucepan. add the liquid from the boiled giblets. 3 tablespoons flour. clean and wash thoroughly in cold water. and season to taste. onion teaspoon pepper. place in rapidly boiling water and boil twenty minutes. strain and pour over pigeons.
% — eggs. Preparation Melt butter. 1 teaspoon salt. 1 tablespoon chopped onion. 1/2 teaspoon salt. add bread crumbs. and stir until cheese melts. 3 hard-cooked eggs sliced. salt. milk. cook over hot water. and stir Ham Omelet teaspoon salt. cup teaspoon pepper. Creole Eggs tablespoon butter. add ham. add cheese.— 44 EGGS Creamy Eggs on Toast Ingredients butter. pour into a hot greased omelet pan. and let stand five minutes. Ingredients — 1 — of boiled rice. and cook the same as Light Omelet. add seasonings and cheese. Preparation Mix crumbs. and let stand five minutes. 1 teaspoon Worcestershire sauce. fold. — % — and Tomato cup chopped cooked ham. butter. and cloves fifteen minutes. or with a border — 4 slices toast. add tomato and seasonings. 4 cloves. Preparation— Melt fat in frying pan. and rub through a sieve. Vz teaspoon salt. and serve on toast or crackers. hot milk. 2 cups tomato. and w^hen thoroughly heated add the eggs unbeaten. 4 tablespoons flour. 1 tablespoon butter. Eggs with Cheese and Spaghetti Ingredients 2% tablespoons butter. 1 cup cooked spaghetti. and cook about one minute. when well blended add milk (gradually and stir until smooth. Preparation Cook tomatoes. 1 teaspoon Preparation Beat eggs slightly. —2 tablespoons bacon % cup hot milk. and serve on toast. and seasonings. and seasonings. pick up with a fork until eggs are nearly cooked. pour into a hot greased omelet pan and cook slowly until firm. A white sauce or tomato sauce may be served around it. cooked ham finely chopped. and serve at A once. — crackers. 3 beaten eggs. cup cheese cut fine. and stir into the hot milk. eggs. % teaspoon paprika. V2 teaspoon paprika. stirring all the time. and cook Serve on toast or three or four minutes. vfith Eggs Ham V2 Ingredients V2 can tomatoes. 3 teaspoon stale bread crumbs. add flour. few pieces of cooked bacon chopped fine may be used instead of ham. 2 cups hot milk. until crumbs begin to brown. fold in the stiffly beaten whites. stirring constantly until mixture is thick and creamy. onion. 4 2 % teaspoon salt. V2 cup Ingredients V2 cup stale bread crumbs. and fold in the whites of eggs beaten stiff. 1 tablespoon chopped green pepper. and the yolks beaten until thick and light. add liot add salt and paprika. Add butter. % % % — . add salt and pepper. add egg yolks beaten until thick and light. milk. add epaghetti and eggs. cook two minutes. Serve on toast. teaspoon pepper. V2 teaspoon onion juice. 2 tablespoons cheese. Ingredients V2 Bread Omelet fat. 3 eggs. 1 teaspoon Worcestershire sauce. cups hot milk. ^^ cup soft eggs. 1 slice onion. Preparation Cook onion and pepper in butter for five minutes. Vs teaspoon pepper. add the meat. 3 eggs.
beat until stiff and dry. — tablespoon butter. fold in the stiffly beaten whites. letting the uncooked mixture run into the place of the cooked. 2 tablespoons can salmon. Preparation Put fat in omelet pan. fold double. cook slowly until well risen and firm. Vs teaspoon pepper. The omelet must be cooked slowly so that it will be firm throughout and % — — % not fall. fold. letting the uncooked part take the place of the cooked. — — % Light Omelet Ingredients 1 tablespoon bacon fat. Vz cup grated cheese. beat yolks of eggs until light and thick. White Sauce. — — % French Cheese Omelet eggs slightly beaten. 2 eggs. pour into a hot greased omelet pan. Vs cup hot water.EGGS French Omelet 45 Ingredients 1 tablespoon butter or bacon fat. Vz flour. add seasonings and hot water. V2 teaspoon salt. either plain or with Salmon Omelet Ingredients Vz and stir until stir flour. either plain or with sauce. bacon. V2 cup hot water. Preparation— Melt butter. smooth. or almost any savory sauce. pour into a hot greased omelet pan. and serve at once. and cook slowly until well risen and firm. add seasonings and hot water. Vs teaspoon salt. peas. beat the eggs until yolks and whites are well mixed. when firm. as mixture thickens. fold double. finish cooking on top grate of oven for a minute or two. fold and serve on a hot Ingredients 4 — — platter. and serve plain on a hot platter. Preparation Heat fat in the omelet pan. and fold into sauce. placing the pan on the upper grate in the oven for the last two minutes. 4 eggs. and served on a hot platter. add salt and pepper to whites of eggs. and add to sauce. fold Pour into a hot greased omelet in whites of eggs beaten very stiff. pan. rinse salmon with hot water. such as ham. V2 teaspoon salt. 1 salt. whites of 4 eggs. teaspoon salt. 4 eggs. improves an omelet. beat yolks until light and thick. Creamy Omelet Ingredients 3 eggs. teaspoon pepper. Preparation Beat yolks until thick and light. or with grated cheese or jelly. or sausage. flake. teaspoon pepper. pick up with a fork. but not light. or about twelve minutes. pick up with fork while cooking. and pour into hot omelet pan. and also makes it go further. oysters. fold. 1 cup White Sauce. Preparation Mix in order given. and add to sauce. bits of cold meat. . when firm and lightly browned. and cook slowly until well risen and firm. put on oven grate for a minute or two to dry the top. or Brown Sauce with a few mushrooms or chopped kidneys. % teaspoon pepper. or spread before folding with left-over bits of meat chopped. yolks of cup hot water. add to sauce and mix well. When firm in the center. teaspoon in add milk. turn on a hot platter. pour into hot pan and cook slowly. add salt. Vz cup milk. or other left-over vegetables. and turn on a hot platter.
Shirred Ingredients Eggs with Ham —1 — cup finely crumbs. Garnish with toast points and parsley. pepper.— 46 Scalloped EGGS Eggs with Cheese Ingredients 4 hard-cooked eggs. When several pieces of toast are to be made. and bake in a moderate oven until egg is set. and beat very stiff. and spread in four buttered egg shirrers. and stir while foaming. and bake in a moderate oven until egg is firm. teaspoon salt. 4 V2 can condensed tomato soup. add eggs. add a few grains of salt to the white of an egg. or until crumbs are brovra. and bake about fifteen minutes. eggs slightly beaten. put half of them into a greased baking dish. Salt and and bake until egg is set. Preparation Cut eggs in eighths lengthwise. repeat. and cook in a frying pan until brown. sprinkle with left-over vegetables or bits of meat chopped. pour over sausages. 4 eggs. and serve on toast. Preparation Mix ham. soft crumbs. season lightly with salt and pepper. — Scrambled Eggs with Sausages % — Scrambled Eggs with Tomato teaspoon soda. V2 cup milk. 6 slices buttered toast. Scuffled Egg with Ham Toast in diameter. but beat the whites together. cover bottom of dish with white sauce or left-over gravy. 3 eggs. dust lightly vnth salt and pepper. carefully break an egg into dish for each person. and milk. add salt and water. Bacon or sausage fat may be used in making the white sauce. Ingredients % — Shirred Eggs Grease individual egg shirrers or a platter which can be put in oven. 1 cup soft bread cup buttered crumbs. Garnish with toast point. % chopped cooked ham. 2 cups White Sauce. cover with crumbs. add soda. make a depression in the center. % — % — Ingredients 4 small sausages. break an egg into it. and sprinkle with half of cheese. Preparation Cut sausages in half-inch bias pieces. scramble slowly with a fork until firm. cup buttered crumbs. stock. For each person cut a round of bread three inches . cover with buttered crumbs. mound on ham. dust with salt and pepper. cover with half of sauce. V4. beat eggs until light. and scramble until firm. cup water. Preparation Heat soup in an omelet pan. sprinkle with buttered crumbs. make a hollow in the middle. cup cheese cut fine. put in the yolk. spread with finely chopped ham moistened vdth milk. or gravy. keep the yolks in separate dishes until needed.
add cream cheese and seasonings. 1 cup hot milk. press into a small bowl. using the finest cutter in the food chopper. Preparation Chop American cheese and pimientos. 1 teaspoon mustard. Vs teaspoon soda.— CHEESE AND NUTS 47 CHEESE AND NUTS Cheese Croustades cups cheese cut fine. cup grated Ingredients 2 cups cooked rice. 1 teaspoon Brand's Al sauce. Vs teaspoon salt. 1 egg slightly beaten. 1 cup cheese cut fine. cup boiling water. turn into a greased baking dish. 1 tablespoon butter. i/4 cup cream. V2 cup teaspoon salt. V2 tablespoon soft butter. fill Croustades. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese. Vi teaspoon paprika. Vi teaspoon mustard. add boiling water. beating the yolks until thick and light. % — — % % Cheese Paste Ingredients sauce. of two eggs. 1 cake Vz pound American cheese. whites milk. Ingredients — ll^ — Cheese Custard Ingredients 1 cup soft bread crumbs. cover with milk. bake twenty-five minutes in a slow oven. Preparation Mix in order given. pour into a greased baking dish. Mix cheese with butter and salt. V^ teaspoon salt. yolks of two eggs. Vi teaspoon mustard. sprinkle with salt and pepper. teaspoon pepper. and put in a hot oven until cheese melts. cup hot milk. 3 tablespoons milk or cream. 1 cup cheese cut fine. and bake in a moderate oven about fifteen minutes. — % % — Cottage Cheese Ingredients 1 quart thick sour milk. 1 quart boiling water. V2 teaspoon paprika. — — Baked Rice with Cheese cheese. Preparation Arrange rice and cheese in layers in a greased baking dish. 2 teaspoons Worcestershire cream cheese. pour into cheesecloth bag. — and bake Preparation Mix in order given. before cheese toughens. — Cheese Fondue Ingredients V^ cup dried bread crumbs. and drain over night or for several hours. and serve at once. in a slow oven twenty-five minutes. Vs teaspoon salt. ^4 teaspoon salt. and let stand five minutes. and blend with cream until smooth. Preparation Mix in the order given. V3 teaspoon paprika. Preparation Put milk in a large bowl. ^4 teaspoon salt. 2 pimientos. and chill. — . and the whites until very stiff. Serve immediately.
The inner skin will come off with the shell. cheese. and mustard. Welsh Rarebit tablespoon butter. mix well. put in a buttered baking dish. 2 tablespoons cup chopped nut meats. Split butter crackers. add flour. and serve on hot toast or crisp pilot crackers. Shell Chestnuts boil ten minutes. spread with butter Ingredients *y4 teaspoon Preparation Butter toast. Ingredients 1 % — % — Salted Almonds 1 1 slip off the skins. cover with milk. salt. 1 let butter. 1 egg beaten. 2 cups hot mashed potato. The egg may be omitted. egg. and serve on toast or crackers. and cook until cheese is melted. drain. Vi teaspoon mustard. % pound cheese cut teaspoon mustard. cup soft bread crumbs. and dry for several back of range for ten hours.48 CHEESE AND NUTS Crackers and Cheese Baked in Milk and grated cheese. dash of cayenne. 2 cups celery cut in half-inch pieces. When prepared in this way nuts will keep crisp. ^4 stir until cheese melts. 1 cup cheese cut fine. and Potato Loaf — cup almonds (shelled). and when well mixed add milk. 1 cup hot milk. l^a cups milk. and bake in a moderate oven about half an hour. Celery. pour over toast. or until tender. beginning at top of nut. 1 egg slightly beaten. add other ingredients in order given. — To Cover with boiling water. Preparation Cook celery in boiling salted water about half an hour. i/4 teaspoon paprika. and drain. Bake in a moderate oven about twenty minutes. and seasonings. and arrange in a baking dish in layers sprinkled with cheese. cook two or three minutes. and stir until smooth. mix milk. melt butter. Vz teaspoon paprika. teaspoon stand on Preparation— Cover almonds with boiling water and minutes. 1 beaten egg. Ingredients 1 Vz fine. Turn out on platter. stirring occasionally. tablespoon butter. spread in a dripping pan. and cover with cold water. 1 tablespoon flour. or over night. teaspoon salt. Vs teaspoon soda. add egg. Ingredients salt. 4 slices of toast. — Scalloped Toast and Cheese — Tomato Rarebit — can condensed tomato soup. 1 teaspoon grated Ingredients % — onion. add bread crumbs. add cheese and seasonings. Vz teaspoon mustard. and bake about twenty minutes in a moderate oven. and let stand fifteen minutes. pack in deep greased pan. and serve with Creole Sauce or Tomato Sauce. Preparation— Heat soup. Nut. cut each slice into four pieces. Remove the shell with a knife. add almonds and salt. and mix well. 1 teaspoon salt. . sprinkle with salt and pepper. pound cheese cut fine. and bake in a slow oven fifteen or twenty minutes. Preparation Melt butter.
Ingredients 2 quarts lightly roasted peanuts, 1 teaspoon salt, cream or melted butter. Preparation Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth
Ingredients 1 pint chestnuts, 1 tablespoon butter, stock, Vs teaspoon pepper.
in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salty, dilute with water or milk. Nut Loaf
— Preparation— Shell chestnuts, put
Ingredients 2 cups soft stale bread crumbs, teaspoon poultry seasoning, 1 cup nut meats finely chopped, V^ teaspoon paprika, 1 teaspoon salt, 1 egg slightly beaten, 3 tablespoons sausage fat or butter, V2 cup boiling water. Preparation Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce.
CEREALS, MACARONI AND RICE
Corn Meal Mush
Ingredients SV2 cups boiling water, 1 teaspoon salt, 1 cup fine corn meal. Preparation Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil Serve hot for ten minutes, and cook over hot water for two hours. as a cereal. Or pour into one-pound baking powder boxes to cool; slice, dip in flour, and saute in butter; or dip in egg and crumbs, and fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with syrup, for dessert.
Noodle Balls (for Soup)
Roll Noodle Paste very thin, fold double, and cut with small round vegetable cutter, or end of pastry tube; fry in deep fat until puffed into balls. Drain on soft paper.
Ingredients 4 cups boiling water, 1 teaspoon salt, 1 cup oatmeal. Preparation Put water and salt in top of double boiler, place in direct contact with range, sift in oatmeal slowly, and boil for five minutes, stirring often; cover, and cook over hot water four hours, or cook on back of range over night.
CEREALS, MACARONI AND RICE
—4 cups boiling water, teaspoon hominy. Preparation— Put salt and boiling water top
in of double boiler, place in direct contact with range, sift in hominy slowly, and boil for stirring often; cover, and cook over hot water two hours. ten minutes,
Macaroni and Cheese
% cup cheese cut fine, 1 Sauce, Vs cup buttered crumbs. Preparation Cook macaroni and onion in boiling salted water until tender, and drain; remove onion, add cheese and mustard to sauce and mix with macaroni; turn into a greased baking dish, cover with crumbs, and bake in a moderate oven until crumbs are brown.
Ingredients 1% cups elbow macaroni, onion, % teaspoon mustard, 1 cup White
slightly, add water, salt, and flour enough a very stiff dough; knead well for three minutes, adding flour if necessary. Roll out as thin as possible; cut in fancy shapes with small vegetable cutter; or roll like a jelly roll and cut thin slices from the end. Cook in soup, or boiling salted water. If served as a vegetable, season with butter, salt, and pepper, or serve with White
— egg, Preparation— Beat egg
tablespoon water, bread
Polenta with Cheese
Ingredients 2 cups boiling water, 1 cup corn meal, 2 cups milk, 1 cup cheese grated, or soft cheese cut fine, 1 teaspoon salt. Preparation Heat water and milk to the boiling point, add salt, and sift in corn meal very slowly. Cook over hot water two hours, or put into a fireless cooker for three hours. When cooked, add cheese, pour into a shallow pan until half an inch thick. When cold, cut into two-inch squares, dip in crumbs, then in egg, and then again in crumbs and fry in deep fat. Or roll in flour and saute in butter. Mustard, cayenne, Worcestershire sauce, etc., may be added if desired.
Polenta with Dates
Prepare recipe for Polenta with Cheese, using in place of the cheese one and a half cups of dates, which have been washed, stoned and Serve hot as a cereal or dessert, or in any way in cut in pieces. which mush is served. Cooked dried peaches, apricots, prunes, or figs may be substituted for dates.
Ingredients 4 cups boiling water, 1 green pepper, 1 teaspoon salt, 1 cup corn meal, 1 onion, 1 cup cheese cut fine. Preparation Add salt to boiling water; add onion and pepper chopped fine; sift in corn meal very slowly, stirring all the time. Cook over hot water for two hours; add cheese, and serve hot with Tomato Sauce.
French Fried Polenta
Prepare recipe for Polenta with Cheese; pour into a shallow pan until two-thirds of an inch thick; cool; cut into strips about three inches long; dip first in crumbs, then in egg, and then again in crumbs; and fry in deep fat.
Baked Rice and
Ingredients V2 cup rice, 1 tablespoon onion finely chopped, 2% cups stock or water, 2 cups milk, 2 tablespoons carrot finely chopped, Vz cup cooked ham finely chopped. Preparation Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours, stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.
Baked Spaghetti and
2 cups cooked spaghetti, 1*^ cups White Sauce, cup cooked ham finely chopped, 2 tablespoons tomato ketchup, 1 hardcooked egg, chopped, Vz cup buttered crumbs. Preparation Put half of spaghetti into a greased baking dish; mix ham and egg, and add half of it to spaghetti; mix sauce and ketchup, and pour half of it over ham; repeat; cover with crumbs, and bake in a hot oven about fifteen minutes.
Rice and Cocoanut Loaf
Ingredients 2 cups cooked rice, 1 egg slightly beaten, 1 cup stewed and strained tomatoes, % teaspoon paprika, ^,4 teaspoon mustard, 1 tablespoon grated onion, 1 can grated cocoanut, 2 teaspoons salt, 2 tablespoons melted bacon fat. Preparation Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour. Risotto
Ingredients V2 cup rice, 1 onion chopped, 1 cup boiling water, 1 green pepper chopped, 1 teaspoon salt, V2 can tomatoes, 3 tablespoons bacon fat, i/4 teaspoon paprika. Preparation Cook rice with boiling water and salt in top of double boiler twelve minutes, cook onion and pepper in bacon fat ten minutes, stirring often; add tomatoes and paprika, mix with rice, and cook forty-five minutes.
Corn Meal and Beef Scrapple
Ingredients 3% cups corned beef stock, 1 cup corned beef cut in small pieces, 1 cup corn meal. Preparation Cook meal in stock as directed in Com Meal Mush, add meat, and pour into a deep bread pan; when cold, either slice and serve cold, or dip in flour and saute in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.
CROQUETTES AND FRITTERS
— Wash samp, soak over night in cold water, and drain;
Wheat and Sausage Scrapple
cup samp, 2y2 cups boiling water,
put boiling water and
on the range; add samp slowly and
water and cook for four hours.
salt in top of double boiler, and place directly boil five minutes; place over hot
—3% cups boiling water, cup Cream of Wheat, teapound link sausage. spoon Preparation— Stir wheat slowly into boiling salted water, cook
minutes, place over hot water, and cook half an hour. Cook sausages in frying pan until brown, cut into half-inch pieces, add to mush, and pour into deep pan to cool. Serve sliced cold, sauteed, or fried.
one cup rice, and add slowly to two quarts of boiling salted water, allowing one tablespoon of salt; cook until tender, pour into strainer, rinse with boiling water, and put in oven or on back of range for a few minutes, until the grains separate. Very old rice is improved by soaking in cold water for an hour or two before cooking. Corned beef or ham stock may be used in place of salted water.
— 2 cups spaghetti broken in 2-inch pieces, 3 tablespoons
bacon fat, 1 cup tomatoes, 1 onion chopped fine, V2 teaspoon salt, 1 green pepper chopped fine, Vz teaspoon paprika. Preparation Cook spaghetti in boiling salted water until tender, and drain; cook onion and pepper in bacon fat for ten minutes, stirring often; add tomatoes and seasonings, put in top of double boiler, add spaghetti, and cook half an hour. Macaroni may be used in place
—2 cups spaghetti broken in 2-inch pieces, 4 cloves, % cup grated cheese. can condensed tomato soup, onion, bay boiling salted v/ater with the onion, Preparation— Cook spaghetti
remove onion, cloves and bay add soup and cheese and heat to boiling point. One-half can tomatoes seasoned, stewed until thick and pressed through a sieve, may be used in place of soup. Macaroni may be used in place of
cloves and bay leaf until tender; drain,
See temperature for frying page.
CROQUETTES AND FRITTERS
sliced raw potato, a pinch of soda, and a tablespoon of water; heat slov/ly, and cook until fat stops bubbling; strain through double cheesecloth.
add one pared and
in crumbs. 1 teaspoon Worcestershire salt. and add one-fourth cup of cold water or onethird cup of milk. 1 tablespoon flour. . and again in crumbs. shape into small pyramids. add seasonings and cheese. Preparation Use remnants of baked or boiled fish. dip in crumbs. and fry in deep fat until brown. and mix with sauce. Coat food thoroughly to prevent soaking fat. ^/4 teaspoon mustard. Shape into small pyramids. dip and fry in hot deep fat. beat enough to mix yolk and white. and fry in hot deep fat one minute. 1 tablespoon lemon juice. cook extracted. egg. roll in sifted crumbs.CROQUETTES AND FRITTERS To Try Out Fat Cut any surplus fat into slowly until fat is 53 pieces. roll in crumbs. — Rice Croquettes sauce. put through food chopper. salt and cayenne. dip in egg. Cheese Balls fine. % wa^er. Keep in cov- ered jars. Any left-over meat may be used. put into double boiler. and again in crumbs. shape in balls about one inch in diameter. and serve hot. and pour into a shallow dish to cool. and again in crumbs. and fry in deep fat until brown. dip in egg. using finest cutter. and strain through double cheesecloth. Drain on soft paper. Fish Croquettes Ingredients 2 cups cold flaked fish. Preparation Mix in order given. shape into small croquettes or cutlets. whites of 2 eggs beaten stiff. few grains cayenne. mix with one cup of Croquette Sauce and put on ice until cold. sprinkle with lemon and onion juice. M teaspoon salt. Vi teaspoon paprika. Ingredients —3 — — — _ Ingredients Vi teaspoon 1 tablespoon 1 egg slightly beaten. cover. 1/4 teaspoon paprika. Serve immediately. Shape into small croquettes or cutlets. Preparation — Mix in order given. and sift through a coarse sieve. Cheese Croquettes tablespoons shortening. 2 cups cooked rice. few drops onion juice. Egg for Dipping Fried Food Break egg into a soup plate or similar shallow dish. 1 cup cheese cut fine. teaspoon onion juice. egg. add hot milk. Meat Croquettes To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice. and fry in hot deep fat. and stir until smooth and thick. Serve with the salad course or as a Ingredients —1% cups cheese cut — savory. Crumbs Dry for Fried Food left-over bits of bread in a slow oven. Vi teaspoon salt. dust lightly with salt and cayenne. Vi teaspoon mustard. add flour. 2 tablespoons cold tomato ketchup. Vs cup bread flour. Preparation Melt shortening. roll in sifted crumbs. 1 cup Croquette Sauce. When cold. and again in crumbs. 1 cup hot milk.
1 table- Preparation given. butter and raisins. or until rice is tender. 1 cup boiling water. 1 egg well beaten. Chop the corn. and boil five minutes. Shape into small croquettes. roll in crumbs again. press bananas through a sieve. and then in crumbs again. well-seasoned mashed potatoes. 1 tablespoon Worcestershire or Brand's 1 sauce. 1 cup hot milk. 1 tablespoon butter. core. pare. V2 Ingredients 1 cup flour. and sugar. and cook over hot water about twenty-five minutes. add egg and water. dip in crumbs. and beat well. salt. dip in batter until well coated. A — — Salmon and Potato Croquettes Rinse a can of salmon with boiling water. dip in egg and crumbs. mix well. and beat well. dio in egg. i/4 cup cold water. V2 cup dried and sifted crumbs. Shape into small pyramids. add egg and water. 1% teaspoons baking powder. cup cold water. 1 teaspoon salt. add milk. — — Corn Fritters 1 can corn. stir into boiling salted water. and serve with Tomato Sauce. 3 tart apples. drain on soft Serve with roast pork or paper. add potato and seasonings. — — % Banana Fritters Ingredients 1 cup flour. and shape into small pyramids. Preparation Wash rice. . 2 bananas. Sliced Apple Fritters teaspoon salt. Preparation Mix and sift flour. salt if needed. 1 tablespoon powdered sugar. egg. and fry in hot deep fat.— c 54 CROQUETTES AND FRITTERS Rice and Raisin Croquettes cup rice. add to batter. sausage. Serve with Currant Jelly Sauce or Lemon Sauce. Ingredients — % cup milk. mix with two cups of hot. baking powder. and separate into flakes. Drain on soft paper. Preparation Mix and sift dry ingredients. "M teaspoon paprika. Roll in crumbs. 1 cup mashed potato. 1 teaspoon spoon flour. Ingredients V2 — Potato and Bean Croquettes Ingredients 2 cups cold baked beans. and dust with powdered sugar. 1 teaspoon salt. dust with powdered sugar. 1 egg well beaten. and cut apples into half. and drop from a tablespoon into hot deep fat. and fry in hot deep fat. 1 egg well beaten. and fry in hot deep fat one minute.inch slices. 1 tablespoon sugar. either as an entree or as a dessert. or serve with a liquid sauce as an entree or a dessert. 2 tablespoons sultana raisins. and a tablespoon of finely chopped mixed pickles. and fry in hot deep fat. and serve with Currant Jelly Sauce or Lemon Sauce. Preparation Press beans through a sieve. in — Or saute a hot greased frying pan. Vi teaspoon salt. drain on soft paper. and add other ingredients in order Drop from a tablespoon into hot deep fat and fry until brown.
Preparation Mix in order given. teaspoon salt. add egg. % teaspoon salt. 1 egg well beaten. Salmon Fritters cups flour. Ingredients 1 cup water. V2 teaspoon nutmeg. drain on soft paper. and beat well. fold double. i/4 teaspoon paprika. 2 teaspoons baking powder. 2 tablespoons sugar. V2 cup sugar. and shortening. and dredge with powdered sugar. Preparation Mix and sift dry ingredients. and mix well. cut. 1 egg well beaten. 2^/^ teaspoons baking powder. add egg and water. or Lemon Sauce. put a teaspoon of jam on one-half. Dust with powdered sugar. roll mixture very thin. and dust with powdered sugar. and roll in powdered sugar. V4. and fry in hot deep fat. . milk. add rice and currants. Or fry the cut-out centers of large doughnuts. — Rice and Currant Fritters flour. % teaspoon nutmeg. cook about three minutes. and cut with a three-inch cookie cutter. Preparation Mix and sift dry ingredients. cook until brown. Preparation Sift flour. 1 egg well beaten. chill. 1^/^ teaspoons baking powder. and drop from a tablespoon into hot deep fat. 1 cup flour. add egg. Small Tea Doughnuts Follow recipe for Doughnuts. — % % % — Doughnuts Ingredients 2 cups flour. i/4 cup water. cut with a two-inch doughnut cutter. and baking powder. and roll out on a floured board until half an inch thick. moisten the edges with water. V2 cup milk. teaspoon salt. 1 cup cooked rice. Vz can salmon chopped fine. water.CROQUETTES AND FRITTERS Cranberry Fritters 55 Ingredients 1 egg well beaten. Fried Jam Cakes Roll doughnut mixture very thin. drop from a tablespoon into hot deep fat. and serve with Sauce Tartare or Tomato Sauce. but the dough should be as soft as can be handled — % — A easily. 2 tablespoons sugar. drain on soft paper. and beat well. and drop from a tablespoon into hot deep fat. and seasonings. Ingredients — 1 cup — Orange Marmalade Sauce. add salmon. Vi teaspoon salt. IVz teaspoons baking powder. 2 tablespoons washed currants. Yz cup — chopped cranberries. 1 tablespoon melted shortening. teaspoon onion juice. drain on soft paper. press edges firmly together. and serve with Currant Jelly Sauce. little more flour may be necessary. and fry in hot deep fat. salt. fry. % cup cold water.
teaspoon mustard. add ginger. — Devilled Ham Dressing Ingredients 1 egg. and cook over hot water ten minutes.4 teaspoon mustard. 1 tablespoon melted butter. cover and keep in a cool place. and water. cup vinegar. dilute Avith the acid. 3 tablespoons flour. 1 cup salad oil. Whipped cream may be added. vinegar. Allow one cup for the whole recipe. cup hot water. add vinegar slowly. V2 teaspoon Worcestershire sauce. add oil. pepper. — . and cook over hot water for ten minutes. Cooked Salad Dressing (Evaporated Milk) Ingredients V2 teaspoon salt. 2 beaten eggs. 2 tablespoons oil. add oil. and cook over hot water for ten minutes. dash of cayenne. alternating with the oil. hi teaspoon salt. Preparation Beat the egg yolk. 2 tablespoons candied ginger chopped. Preparation Melt the jelly. i/4 teaspoon salt. put into a preserve jar.— 56 SALADS AND SALAD DRESSINGS SALADS AND SALAD DRESSINGS Cooked Salad Dressing Ingredients 1% cups hot milk. ^. add the seasonings. if desired. and stir into the hot milk. mix vinegar and lemon juice. V2 cup vinegar. add to egg. before using. teaspoon sugar. a few drops at a time. until mixture thickens. few grains cayenne. 11/1 teaspoons flour. teaspoon powdered sugar. cool slightly. 1% teaspoons sugar. V2 teaspoon paprika. 4 tablespoons oil. mix salt. 1 teaspoon salt. Va cup evaporated milk. Two tablespoons of melted butter or salad oil may be added. stirring constantly at first. Preparation Mix in order given and serve with vegetable salad or cold meat. Preparation Beat egg. add to ham mixture. but recipe is very good — — without either. — Mayonnaise Dressing % — Potato Mayonnaise Ingredients V2 cup mashed potatoes. 1 tablespoon salt. 2 teaspoons mustard. 2 tablespoons vinegar. teaspoon cornstarch. 2 tablespoons sugar. — % % % — Ingredients Yolk of 1 eggj 1 teaspoon mustard. 1 small can devilled ham. V2 cup hot vinegar. add ham. cup water. juice of V2 lemon. stirring constantly at first. mustard and cornstarch. Preparation Mix in order given. 1 tablespoon lemon juice. 1 teaspoon mustard. dash of cayenne. 1 teaspoon horseradish. leaving the finished dressing thick. V4. 1 beaten egg. lemon juice and cayenne. Vi. teaspoon pepper. It is important to have ingredients and utensils cold. and add in small quantities. % — Currant Jelly Dressing Ingredients % cup currant or any other tart jelly. %. as the oil thickens the dressing. Cool. Preparation Mix dry ingredients. 3 tablespoons vinegar.
1 tablespoon vinegar. arrange on lettuce. and dress with boiled dressing. Do not — % % — chill. Cooked Dressing. Ingredients 2 cups cold cooked chicken. — — Chicken Salad fish. 2 cups celery cut fine. IVz teaspoons salt. 3 tablespoons chili sauce. teaspoon paprika. 1 teaspoon powdered sugar. Preparation Cream butter. tomato ketchup. .r SALADS AND SALAD DRESSINGS French Dressing 57 — % cup % teaspoon pepper. sprinkle with chopped parsley and paprika. Preparation Beat cream until stiff. mix well. % cup vinegar. Keep in the ice-box and For use with fruit salad. dash Ingredients — cayenne. lettuce. 2 tablespoons tomato Ingredients — Coronado Salad 1 can tuna ketchup. Garnish with parsley or pimiento. or similar* condiments may be added in small amounts to vary the flavor. l^/^ teaspoons mustard. 1 green pepper cooked and shredded. 2 cups shredded cabbage. mix well. teaspoon powdered sugar. add the wellbeaten egg yolk. omit mustard. and chili sauce. 1^/4 salt. */4 teaspoon salt. sugar. drain. and serve on lettuce with French Dressing. Preparation — Put the ingredients in a pint preserve jar. to which the ketchup has been added. 1 egg. Curry. add seasonings. cut pepper in halves. fasten Ingredients oil. % teateaspoons spoon mustard. salad dressing. Uncooked Salad Dressing (Condensed Milk) 2 eggs beaten. —% — Quick Mayonnaise Ingredients 3 tablespoons butter. 3 tablespoons oil. chill. 1 the cover. Vz teaspoon mustard. Russian Dressing To Mayonnaise Dressing add one-third cup of thick chili Cooked salad dressing may be used in place of mayonnaise. Worcestershire sauce. 1 can condensed milk. Vz teaspoon salt. Cabbage and a little celery salt may be used in place of celery. arrange on lettuce leaves and garnish with dressing and egg thinly sliced. and when well mixed add oil all at once. and fold in the stiifly beaten white of egg. add vinegar. use as needed. — Leek Salad Cut leeks in half-inch slices and cook in boiling salted water until tender. add salt. 1 hard-cooked egg. i/4 cup melted butter. Brand's Al sauce. Sour Cream Dressing sauce. Preparation Flake fish. 1 cup vinegar. shred cabbage very fine. chill and shake well before using. mix. remove seeds. Preparation Cut remnants of chicken in small pieces and mix with celery and salad dressing. teaspoon sugar. and shred in inch lengths. Ingredients cup sour cream. cook in boiling water ten minutes.
2 tablespoons tomato ketchup. V2 cup celery cut fine. lettuce. Garnish with parsley. and dress with cooked dress- — — ing. and garnish — % — sliced pickles place of celery. and separate into flakes. Ingredients —2 — boiling water. reserving a few of the largest. Cooked Dressing. 1 cup cooked potato cubes. Preparation Peel and quarter onions. 2 tablespoons vinegar. 1 cup chopped white cabbage. beets. Canned shrimps may be used. drain. mix with potato. arrange on lettuce. lettuce. salad dressing. and cover with dressing. finely Shrimp Salad Ingredients 1 pint cooked shrimps. 2 quarts Cabbage and Beet Salad Ingredients 2 cups shredded cabbage. salt. and serve on lettuce or any crisp salad green. and serve in lettuce nests. V2 teaspoon salt. and mustard seed. 4 cloves. arrange on lettuce or any crisp salad green. 2 cups cooked potato cubes. Tuna Fish Salad — — % Ingredients 1 can tuna fish. Preparation Mix in order given. cover with dressing. 1 dozen pepper corns. vinegar. and dress with Cooked Dressing or Mayonnaise. 3 beets finely chopped. French Dressing. and pickles. small piece lemon peel. Garnish with whole shrimps. vi^ith and celery tops. Preparation Mix beans. V2 cup cooked beets. mix with vegetables. — can shredded 2 Preparation—Rinse Ingredients 1 salmon. . capers. salad dressing. cool. 1 cup Cooked Dressing. White cabbage may be used in Salmon Salad 1 cup cooked potato cubes. potato. Ingredients —6 — Bermuda Onion Salad Bermuda onions. 2 tablespoons chopped pickle. 2 tablespoons finely chopped pickle. Preparation Flake tuna fish. % cup chopped cooked beets. and beets. i/4 teaspoon white mustard seed. Garnish with sliced hard-cooked egg and parsley. lettuce. 1% cups cooked potato cut fine. mix with cabbage. and the beet cut into inch shreds. lettuce. mix with potatoes cut into fine cubes. Garnish with red radishes. teaspoon salt. and cook in boiling water with seasonings until tender. arrange on small white cabbage leaves. y2 bay leaf. lettuce. — — Baked Bean Salad cups cold baked beans. Preparation Clean shrimps and break in pieces.58 SALADS AND SALAD DRESSINGS Meat and Potato Salad Ingredients 1% cups cooked meat cut fine. cup salad dressing. ^. 2 tablespoons capers. and dressing. Preparation Mix cabbage. Cooked Dressing. Garnish with radishes. add ketchup and pickle to dressing. arrange on lettuce.4 teaspoon salt. salmon with boiling water. and cover with dressing. 1 head lettuce. 1 cup chopped pickles.
— Potato Salad potatoes. salt. add onion. Ingredients —6 — Banana and Apple Salad Peel and scrape bananas. Preparation Shred cabbage into fine inch shreds. Ingredients V4 —6 boiled potatoes. remove seeds and veins from peppers. red beets. roll in Banana and Peanut Salad Peel and scrape bananas. finely chopped and cover with Currant Jelly Dressing. salad dressing. add seasonings. and sprinkle thickly with cottage cheese. Pepper and Cabbage Salad Ingredients V2 small white cabbage. and serve on any crisp salad green. Devilled Ham Dressing is excellent with potato salad. cut crosswise into three pieces. and garnish with parsley. and mix vdth dressing. and cook in boiling salted water with the onion until tender. and garnish with celery Ingredients finely finely celery. let stand until cold. y2 teaspoon celery seed. V2 teaspoon paprika. heat bacon fat. cover vnth slices of pickled beets. pepper. Vi teaspoon celery seed. Cover with dressing made of three tablespoons each of best vinegar and oil. and cut into fine shreds. and mustard seed. or cooked carrot. salad dressing. Preparation— Mix. % cup cup chopped cranberries. Celery Root Salad —2 cups Creamed Celery Root. V2 tops and whole cranberries. and pour over potatoes. shredded Preparation — Mix with Cooked Dressing. Dutch Potato Salad V2 onion finely chopped. cup chopped apple. cup shredded white cabbage. Garnish with parsley and strips of red pepper. Preparation Pare potatoes. roll in finely chopped peanuts and serve on lettuce with French Dressing. one-fourth teaspoon salt. % teaspoon white mustard seed. V2 cup hot vinegar.— SALADS AND SALAD DRESSINGS Cabbage and Cranberry Salad 59 —3 cups shredded white cabbage. and one-eighth teaspoon pepper. V4. . — salt. Samoset Salad Arrange lettuce in salad bowl. cut in halves. cut crosswise into three pieces. cut in half-inch cubes. teaspoon mustard seed. 1 onion. V^ cup bacon fat. Cover with dressing. celery. cool. 1 teaspoon teaspoon pepper. and serve on lettuce with Cooked Dressing or Ingredients 1 1 Mayonnaise Dressing. Preparation Cut potatoes into half-inch cubes. add vinegar. 1 red pepper. Garnish with pickled beet. V2 teaspoon salt. Mix with dressing and arrange on small inner cabbage leaves. 1 green pepper.
French Dressing. 3 tomatoes quartered. pack into individual paper cases. and pour dressing over them. and mix with peas. put into a tightly covered tin. 1 Spanish onion chopped fine. V2 cup cold water. 1 cup beets. press through a sieve. and stir until dissolved. 1 teaspoon sugar. sprinkle with onion. 4 mild onions. add to tomato. Preparation Cut potatoes. season with paprika and salt. and arrange in salad bowl. Ingredients IV2 cups potatoes. Arrange vegetables on any crisp salad green. dissolve bouillon cube in one tablespoon of boiling water. 1 cup white cabbage or celery finely chopped. teaspoon onion juice. French Dressing. cover with French Dressing and serve very cold with brown bread sandwiches. and use as a garnish for cold meat or salads. cover with bread cubes. 1 tablespoon Worcestershire sauce. 4 tablespoons oil. peel and slice tomatoes and place on onions. cup peas. cut in very thin slices. and put on lettuce. Garnish with pickles. Vs teaspoon soda. add cucumber and tomatoes. soak gelatine in cold water for a few minutes. — — Tomato Jelly Salad onion. 1 bouillon cube. Ingredients 1 can tomatoes. and fill individual molds. V2 bay leaf. 2 cups of half-inch cubes of bread. 2 tablespoons vinegar. Preparation Mix and serve on heart cabbage leaves. Preparation Cook tomatoes and seasonings for twenty minutes.60 SALADS AND SALAD DRESSINGS Sweet Potato Salad Ingredients 3 cups of cooked sweet potato cubes. — % % — Vegetable Salad (Cooked) cup white turnip. 1 green pepper. may be made by allowing mixture to drip through a jelly bag. The pulp left in the bag will make excellent soup. 2 sliced pickles. 1 cucumber sliced. remove seeds and veins and place on tomatoes. Spanish Onion and Tomato Salad Ingredients 1 head lettuce. Serve on letA small amount of clear jelly tuce Avith any dressing preferred. — — Spanish Salad Ingredients 1 head of lettuce. peel onions. % — — % % Frozen Cream Cheese Mash a cream cheese. . which have been garnished with a slice of hard-cooked egg. 2 ripe tom_atoes. 4 cloves. moisten with cream and beat until smooth. and add with onion juice to dressing. dash of cayenne. Preparation Shred the coarser leaves of the lettuce and arrange in salad bowl on heart leaves. Put into very small molds. beets and turnips into half-inch cubes. box gelatine. and garnish with parsley and pickles. French Dressing. and pour French dressing over — — all. 1 teaspoon salt. Serve on lettuce with French Dressing and garnish with bits of currant jelly or Mock Bar-le-Duc Currants. Vz teaspoon salt. Preparation Wash and dry lettuce. and pack in equal parts of salt and ice for three hours. cut pepper in thin slices.
Ingredients 1 4 seedless oranges. celery. arrange on lettuce and serve with French Dressing. lettuce IVi cup French Dressing. stuff with cream cheese and arrange on pineapple. shred finely the outer leaves and arrange on the heart leaves. % cup peanut butter. Preparation Pick over. 61 salt. add boiljuice. large red apple. put cress around edge of bowl and cover all with French Dressing made with lemon juice instead of vinegar. — — Orange and Cress Salad bunch water cress. Pineapple and Cottage Cheese Salad pineapple on crisp lettuce. place on lettuce and cover with dressing made of oil. V4. wash and dry cress. V2 cup cold water. core apples. one slice of pineapple and three dates stuffed with cream cheese. — Pineapple and Cottage Cheese Salad For each person allow two lettuce leaves. remove stones. until well blended. % cup sugar. chill until it begins to stiffen. slices of slice place Arrange . quarter. Preparation Pare. lettuce. to which two tablespoons of chili sauce have been added. turn into individual molds. 6 pimolas sliced. lemon juice and seasonings.on lettuce leaves and dress with a French Dressing. 5 pears. wash and dry romaine and arrange in salad bowl. and dressing Ingredients 1 V2 teaspoon 1 leaves. 2 cups apple chopped.SALADS AND SALAD DRESSINGS Bellevue Salad salt. Ingredients package gelatine. Pear Salad Ingredients — lemon V2 juice. Cream Cheese Salad Force cream cheese through potato ricer. 1 4 tablespoons oil. wash and dry lettuce. sprinkle cheese with paprika and dress all with French Dressing. 1 head romaine. and lemon add apples. peel and cut oranges in thin slices and arrange over romaine. Preparation Soak gelatine ing water. cut quarters of pears lengthwise. 1 teaspoon powdered sugar. — Jellied Waldorf Salad mayonnaise. lettuce. cut dates in halves lengthwise. Serve on lettuce. arrange lightlj'. — cup cottage cheese. Preparation — Mix cheese. and core fruit. cut in one-third-inch slices and cover each slice with cheese mixture forced through a rose tube. butter. and nuts. sugar. 2 tablespoons teaspoon Jamaica ginger. The pears should not be too ripe. teaspoon paprika. French Dressing. and chill. dress with French Dressing. 1 cup boiling i/^ water. Cut the pineapple in cubes and place on the lettuce. 1 cup celery shredded. cup lemon juice. and garnish — in cold water five minutes. in the center of each a cottage cheese ball rolled in chopped nut meats. with pimolas and mayonnaise. V2 cup nut meats chopped.
molasses. Cover and let rise in a warm room until double in bulk. cut down. molasses and salt. let rise until double in bulk. cup scalded milk. shortening. Molasses may be used in place of sugar. 2 tablespoons salt. dissolved in lukewarm water. cut down and knead into small loaves. 6 to 7 cups flour. The exact amount of flour will depend upon the quality.— 62 YEAST BREADS. increase the quantity of yeast. knead well and shape into loaves. add the yeast cake (which has been dissolved in lukewarm water) add flour and knead well. 1 cup dates cut in pieces. Preparation Mix water. sugar. let rise until light and bake one hour. and mix with liquid to a soft dough. hot oven abovit forty minutes. 1% teaspoons salt. in a hot oven about fifty minutes. Preparation— Knead shortening. soft dough which after kneading is not sticky. 1 cup boiling water. into dough. and then the heat should be reduced. Bran Bread (Yeast) Ingredients Vz cup boiling water. shortening and salt. yeast cake. and flour. and beat well. Bread mixed with two yeast cakes may be made and baked in about three hours. mix. when lukewarm. MUFFINS AND ROLLS White Bread Ingredients 1 cup scalded milk. and raisins Ingredients 1 cup sugar. Date Bread (Not Kneaded) Ingredients 1 cup scalded milk. add flour sifted. ^4 cup lukewarm water. 2^^ teaspoons salt. 1/4 cup lukewarm water. water. turn into two greased bread pans. let rise until light. 1^/4 cups white flour. i/4 cup molasses. let rise. 1/4 cup lukewarm water. and bake in hot oven about fifty minutes. when lukewarm add yeast cake dissolved in lukewarm water. sugar. 2 tablespoons shortening. brush with milk. shortening and salt in the mixing bowl. cover. cup shortening. add dates. using four cups of entire wheat flour and two or more cups of white flour. milk. — Entire Wheat Bread Follow recipe for White Bread. V2. Preparation Mix milk. Preparation Put liquid. 1 tablespoon sugar. let rise until double in bulk and bake To hurry the rising of the bread. — — . — — Irish Bread Vz i/4 1 — quart bread dough. 2 tablespoons shortening. 2 tablespoon molasses. 2 cups bran. using more bran if necessary to prevent sticking. let rise until nearly double. and bran. 4 cups entire wheat flour. shape into two round loaves. MUFFINS AND ROLLS YEAST BREADS. 2 tablespoons shortening. Vz yeast cake. cup raisins seeded and chopped. beat well. Vz yeast cake. 1 cup white flour. 1 cup entire wheat flour. when lukewarm. but enough should be used to make a smooth. V2. add yeast. 1 cup boiling water. and bake in . The oven should be hot for the first fifteen minutes.
add boiling water. . V2 cup molasses. shape into loaves or biscuit. 1% tablespoons shortening.. mix well. when lukewarm add yeast cake dissolved in lukewarm water. cover. 1 tablespoon shortening. let rise until light. — % — Rye Bread Ingredients 1 cup scalded milk. and bake in a hot oven about fifty minutes. and let stand one hour. add milk. MUFFINS AND ROLLS Fried Bread 63 Cut raised bread dough into pieces the size of a small egg. and twenty-five minutes for biscuit. salt. or any bread dough into which more shortening has been kneaded. 1 cup hot milk. V2 yeast cake. V2 cup molasses. yeast cake. 3 cups rye flour. molasses. and roll firmly. brush with melted shortening. and bake in a hot oven about fifteen minutes. cup lukewarm water. 2 cups boiling water. Preparation Mix oats. Mix well. molasses and flour. add yeast dissolved in lukewarm water. V^ cup molasses. cut into four-inch squares. beat again. water. 1/4 cup lukewarm water. V2 cup corn meal. let rise until light. 1 cup scalded milk. and let rise until double in bulk. and bake about fifty minutes. cut down. 1 cup hot water. 1 tablespoon salt. and bake in a hot oven about fifty minutes for loaves. salt. let rise until light. let rise until light. 2^/^ teaspoons salt. 1 cup boiling water. 3 to 4 cups white flour. Curve into crescent shape. cover and let rise until double in bulk. pour into two greased bread pans. beat well. flatten with the rolling pin. knead well. and then the heat reduced. V2 yeast cake.add milk and shortening. and yeast dissolved in lukewarm water. and shortening. 2 teaspoons salt. roll out half an inch thick.YEAST BREADS. Preparation Mix. add flour. let rise. and let rise until double in bulk. Vi cup lukewarm water. and fry in deep fat about three minutes. — — Crescents Use Parker House Roll mixture. M cup lukewarm water. beginning with the diagonal edge. turn into two greased pans. — % — Oatmeal Bread Ingredients 1 cup rolled oats. 6 cups entire wheat flour. cover. A little more or less flour inay be needed. — — Shredded Wheat Bread Ingredients 2 shredded wheat biscuit. 3 tablespoons molasses. and shortening. molasses. beat well. Preparation Crumble the biscuit. 4 cups Graham flour. when lukewarm add salt. The oven should be hot for the first fifteen minutes. and sifted flour. This makes one loaf and one pan of biscuit. Preparation Pour boiling water over com meal. 2 tablespoons shortening. and cut squares in halves diagonally. 1 cup boiling water. V2 yeast cake. put into greased pans. 2 tablespoons shortening. let rise and bake the same as White Bread. place on greased baking sheet. com meal. 4 cups flour. Graham and Corn Bread Ingredients 1 cup com meal.
cut with small round cutter. 1 teaspoon salt. 1 teaspoon cinnamon. and bake in hot oven about twelve minutes. when cool add yeast dissolved in water. knead well. when lukewarm add egg. sugar and salt. Preparation Mix milk. and shape like a figure eight. pressing the ends firmly in place. MUFFINS AND ROLLS Buns cup shortening. salt. put on a greased baking sheet. put on baking sheet. and sprinkle with cinnamon mixed vdth sugar. knead well. and shape into small round buns. and let rise again. of which a little more or less may be required. Spread with a thin coating of plain icing. and bake in a hot oven about fifteen minutes. Preparation Scald milk. cup sugar. stir in two cups of flour. and bake in a hot oven about twenty minutes. and bake in a hot oven twenty minutes. V^ cup lukewarm water. let rise until light. 1 teaspoon salt. roll on a floured board until about one-fourth of an inch thick. brush with butter. V2 yeast cake. add yeast dissolved in lukewarm water. Knead well. — Shamrock Rolls To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. fold dough into three layers. cover. — — Raised Date Muffins Follow recipe for Date Bread. V2 yeast cake. and fold double. ^4: cup sugar. — % — Parker House Rolls Ingredients 2 cups milk. ^A cup lukewarm water. 2 tablespoons sugar. 1 egg well beaten. 6 to 7 cups flour. and let rise until light. half fill greased muffin tins. 31/^ cups flour.64 YEAST BREADS. when lukewarm. cover. V4. and shape into small balls about the size of a pecan nut. and flour enough to knead (a little more or less than the three and onehalf cups may be required). twist each strip. brush with melted shortening. Vs cup shortening. cut down with a knife. % cup lukewarm water. knead. shortening. Ingredients 1 cup scalded milk. grease muffin tins. 2 tablespoons sugar. — Preparation Scald milk. add currants. let rise until light. 1 yeast cake. and let rise until light. place in a greased baking pan two inches apart. in small pieces may be use instead of dates. and sugar. 3V2 cups flour. roll out on lightly floured bread board until about half an inch thick. put three balls in each. let rise until double in bulk. and let rise until double in bulk. salt and sugar. knead again. cut in strips three-quarters of an inch thick. add enough flour to form a soft dough. yeast dissolved in water. brush with milk. 1 teaspoon salt. let rise until light. Vs cup shortening. add shortening. and flour. add shortening. Swedish Coffee Rolls Ingredients 1 cup scalded milk. brush with milk. and bake in a hot oven twenty-five minutes. Figs cut . V2 cup currants. dust with powdered sugar. cover and let rise until double in bulk.
^. 4 tablespoons shortening. 2 cups milk. Raisins. and let rise over night. and spread vdth cinnamon and sugar. Preparation Pour hot milk over oats. Preparation Sift dry ingredients together. dates. and salt to milk. 1 teaspoon salt. 1 egg. Preparation Add shortening. and cook on top of range about twenty minutes. place on greased sheet two inches apart. and flour. 1 cup white flour. when lukewarm add yeast dissolved in water. 1 cup Graham flour. — — . add shortening. and add flour. MUFFINS AND BISCUITS Barley Bread Ingredients 2 cups barley meal. Or place greased mulRn rings on a hot greased griddle. 2 tablespoons sugar. 1% cups flour. V4. molasses. beat again. 1 teaspoon salt. 1 teaspoon salt. and bake in hot oven half an hour. sugar. beat well and let rise over night. fruit. and shortening. 65 — Raised Corn Muffins Ingredients 1 cup scalded milk. — — Raised Oatmeal Muffins (Uncooked Oats) Ingredients 1 cup rolled oats. and mix well with milk. yeast dissolved in water. Preparation Pour water and milk over salt. 6 teaspoons baking powder. i/4 cup molasses. hi yeast cake. when cool add beaten egg. beat again. sugar. or any of the fillings used for Baking Powder Roulettes.inch slices with a sharp knife. MUFFINS AND BISCUITS Raised Muffins Ingredients V2 cup boiling^ water. let rise until nearly double. turning when hall cooked. let rise until nearly double. and bake in a hot oven thirty minutes. or nuts may be added. turn into a greased bread tin. 1 egg. let rise until light. 1/4 cup lukewarm water. BAKING POWDER BREADS. corn meal. and bake in a hot oven half an hour. i/4 cup lukewarm water.— BAKING POWDER BREADS. 4 tablespoons sugar. cut in half. beat well. — — Raised Roulettes Roll out to one-half inch thickness any roll or soft raised bread mixture. and yeast cake dissolved in lukewarm water. and half fill greased muffin pans. egg well beaten. when lukewarm add salt. 2 tablespoons sugar. figs. let rise over night. cup lukewarm water. fill greased mufiin pans twothirds full. Roll like a jelly roll until dough is about two and one-half inches in diameter. beat well. and bake in a moderate oven fifty minutes. 2 tablespoons shortening. beat well. 1 cup scalded milk. 2% cups flour. 2^/^ cups flour. and flour. let stand fifteen minutes. 2 tablespoons shortening. 1 teaspoon salt. half fill greased muffin rings. i/4 yeast cake. fill two-thirds full. and bake in a hot oven twenty minutes. let rise. brush with melted butter.4 yeast cake. V2 cup scalded milk. 1 cup corn meal. beat well.
1 teaspoon salt. IV2 teaspoons salt. 1 egg well beaten. and add to bran. add molasses. 2 cups entire wheat — V2 Date Bread Ingredients 1 cup corn meal. sifting dry materials together before adding. 1 teaspoon salt. % % . 6 teaspoons baking powder. turn into a greased bread pan. 2 cups entire wheat flour. % cup milk. turn into a greased bread pan. and baking powder. Steam the same as Steamed Indian Date Bread. 1 cup bread flour. 1 cup water. mix well. cups dried sifted crumbs. cup sugar. Preparation Sift flour. cup Graham flour. One cup of finely chopped nuts may be added. ^^ teaspoon soda. 1^/^ teaspoon soda. add molasses. 1 cup white flour. teaspoon soda. 1 cup rye meal. and the dry ingredients sifted together. cup molasses.— 66 BAKING POWDER BREADS. — % — Dark Nut Bread Ingredients V4. and dates which have been stoned and cut in pieces. cup hot water. 1 cup seeded raisins cut in halves. Preparation Mix and sift dry ingredients. V4: cup molasses. let stand fifteen minutes. 1 cup milk. Vz cup corn meal. 1 1 cup boiling water. 5 teaspoons baking powder. 1 cup dates. add other ingredients in order given. Preparation Mix and sift dry ingredients. add molasses and liquid. cover. bake in a moderate oven about fifty minutes. Preparation Put crumbs in mixing dish. and beat well. cup sugar. 1% cups milk. Preparation Mix in order given. let stand fifteen minutes. cup milk. 1 beaten egg. Or pour into a large greased mold and steam for three hours. cover with a cloth. % cup water. Turn into a greased bread pan. and mix well. 1% teaspoons salt. and let stand fifteen minutes. cup nut meats finely chopped. 1 cup entire wheat flour. add egg. MUFFINS AND BISCUITS Steamed Indian Date Bread Ingredients — 1% — teaspoons soda. put into a greased bread pan. V2 cup molasses. and let stand ten minutes. Bran Bread flour. add boiling water. 1 milk. —1% — teaspoon salt. 5 teaspoons baking powder. cup nut meats chopped. cup fine com meal. salt. 5 teaspoons baking powder. 1% teaspoon salt. liquid. teaspoon soda. and raisins. 1 cup dates stoned and cut in pieces. and steam steadily for one and threequarters hours. milk. Ingredients —2 cups bran. soda. % ^ % % % — Quick Raisin Bread Ingredients 2% cups entire wheat flour. let stand fifteen minutes. 1^/4 cups milk. cup flour. cups corn meal. 1 cup % % Preparation Mix and sift dry ingredients. cup molasses. — H % — Bread Crumb Brown Bread Ingredients cup molasses. milk. Pour into greased one-pound baking powder boxes. and bake in a moderate oven one hour. and bake in a moderate oven one hour.
Preparation Mix and sift dry ingredients. % teaspoon soda. 2 tablespoons bacon fat. ally. drain. teaspoon cups milk. Vz pound cooking soda. pour the sweet milk over it. 2 tablespoons sugar. beat well. Cut in wedge-shaped pieces for serving. % cup buttermilk or soursugar. . 1 cup sour milk. 1 egg. add com meal. Vz cup flour. and bake in greased gem pans in hot oven twenty minutes. 2 tablespoons sugar. and store in closely covered jars. lightly buttered. cup com meal. bacon fat. Ingredients 1 cup cooked rice. when cool add egg well beaten. Preparation Pour hot milk over rice. and dredge with flour before adding to batter. 3 teaspoons baking powder. Ingredients 1 — cup com — Corn and Rice Muffins cup hot milk. add butlJermilk gradusift and beat well. 1 cup flour. 1 beaten egg. flour. ^/4 pound cornstarch. Bread (Without Eggs) flour. Ingredients % cup corn meal. and sugar. 1 tablespoon sugar. — % % — Custard Corn Cake Vz cup flour. melt shortening in an earthen baking dish. — % % teaspoon soda. salt. 4 tablespoons melted shortening. —% — % % % Corn Muffins meal. beat well. MUFFINS AND BISCUITS Baking Powder 67 Ingredients 1 pound. pour in batter. teaspoon salt. bake in well-greased muffin pans in hot oven twenty minutes. Preparation—Mix and dry ingredients. 4 teaspoons baking powder. If canned blueberries are used. teaspoon salt. 1 cup milk and water mixed. 2 ounces pure cream of tartar. and bake hot oven twenty minutes. Preparation Mix and sift thoroughly four times. cup powder. pour into well-greased shallow pan. 1 beaten egg. Left-over pieces may be split. 1 tablespoon sugar. Vz teaspoon salt. Half of the egg will make a very good corn bread. l^/^ 2 tablespoons — % cup com meal. and work with a fork to separate grains. and bake in a wellgreased shallow pan in a hot oven about twenty minutes. and bake in a hot oven twenty-five minutes. 2 tablespoons melted shortening. — — Com Ingredients Vz salt. Preparation Mix in order given. — Blueberry Muffins Follow recipe for Cambridge Muffins. 2 tablespoons melted bacon fat. and browned in the oven. and baking powder. 3 teaspoons baking Ingredients cup com meal. add sour milk and egg well beaten and beat thoroughly. Preparation Mix in order given. in Country Corn Bread cup flour. milk and water mixed. 1 egg. ^ cup sweet milk. beat well.BAKING POWDER BREADS. add one cup of blueberries just before putting into the pans. Vz teaspoon salt.
Vz teaspoon salt. 1 tablespoon shortening. add the sugar and egg well beaten. cut cheese in half-inch cubes. and place three or four pieces on top of each muffin before baking. Preparation— Cream the shortening. 2 cups flour. 1 cup flour. 1 egg. salt. according to the brand of flour used.— 68 BAKING POWDER BREADS. 1 tablespoon melted shortening. cut with small cutter. fold in stiffly beaten white of egg. 2 tablespoons shortening. which have been sifted together. and boiling pow^ water. place in hot oven twelve minutes. Crumb Muffins Ingredients 1 cup dried and sifted bread crumbs. 1 egg. and bake in moderate oven about twenty-five minutes. — ^ — Bran Muffins Ingredients 2 cups bran. shortening. the milk. V2 teaspoon salt. 2 tablespoons sugar. 3 teaspoons baking powder. — % . biscuit may be split. — — Cambridge Muffins cup milk. 1 cup milk. omitting the sugar. baking powder. and may be reheated successfully in a covered pan. teaspoon salt. add the milk. 1 teaspoon salt. ^A cup sugar. 1 cup flour. shortening. Preparation— Mix crumbs. 1% cups milk. 1 tablespoon sugar. 1 egg. add egg yolk well beaten. beat well and bake in greased muffin pans moderate oven. % % Cheese Muffins recipe for Plain Muffins or any muffin recipe. beat well. and salt. water. Ingredients Vi cup shortening. and add one cup of cranberries coarsely chopped. and bake five minutes longer. and bakmg twenty minutes in a der. a little more or less may be required. 4 teaspoons baking powder. — — % Rhode Island Corn Cake Ingredients 1 cup white com meal. MUFFINS AND BISCUITS Baking Powder Biscuit Ingredients 2 cups flour. 4 teaspoons bakcup ing powder. Left-over close together in the pan. Roll out on a slightly floured board until three-fourths of an inch thick. rub in shortening until fine and crumbly. lightly buttered. flour. Preparation Mix and sift dry ingredients. melted shortening. and bake For soft biscuit with little crust. and milk. place on greased pan an inch apart. keep well. beat well.when cool add the egg well beaten. and bake in a greased shallow pan in hot oven about twenty minutes. V2 cup boiling cup flour. Vz cup milk. Vz teaspoon salt. and add milk to form a soft dough. and browned in the oven. beat again. either over steam or in the oven. These muffins are moist. sugar. 1 teaspoon soda. Preparation Mix in order given. beat well. Vz cup molasses. Use Cranberry Muffins Follow recipe for Cambridge Muffins. Preparation Mix and sift dry ingredients. and bake in hot greased muffin pans twenty minutes in a moderate oven. 4 teaspoons baking powder. cup milk.
Preparation Mix and sift dry ingredients. % teaspoon soda. pour into a well-greased shallow pan. pour into shallow greased pan. 2 tablespoons molasses. 4 teaspoons baking powder. using buttermilk instead of sour milk. dates. and milk. MUFFINS AND BISCUITS Date Muffins To recipe for Plain Muffins or Cambridge Muffins add one cup stoned and cut in small pieces. 2 tablespoons melted shortening. and bake about twenty minutes in a hot oven. 2 tablespoons melted bacon fat. beat well. 1 egg. teaspoon Ingredients 2 cups flour. beat quickly. add egg well beaten. beat well. salt. and bake in a moderate oven twenty minutes. and bake in greased muffin pans in moderate oven twenty minutes. 1 cup water. flour. 1 1 tablespoon sugar. — % — Sour Milk Muffins Ingredients Vz — 1% — teaspoon salt. milk. — — % Molasses Corn Bread meal. and shortening. 4 teaspoons baking powder. 1 Buttermilk Muffins Follow recipe for Sour Milk Muffins. and bacon fat. beat well. sour milk. 1 cup milk. . milk and shortening. Preparation Mix and sift dry ingredients. egg well beaten. For fruit muffins add one cup of figs. Preparation Mix and sift dry ingredients. 2 tablespoons melted shortening. and bake in greased muffin pans in moderate oven twenty minutes. Ingredients 1 cup rye flour. Ingredients 1 der. add egg well beaten.BAKING POWDER BREADS. 2 tablespoons melted shortening. Sally Lunn teaspoon Ingredients 2 cups flour. 1 cup milk. molasses. Plain Muffins 69 dates. 2 tablespoons sugar. 2 tablespoons sugar. 1 cup white flour. and bake in moderate oven twenty minutes. beat thoroughly. add egg well beaten. M cup molasses. % — cup com — Bacon Sandwich Rolls Follow recipe for Corn Meal Rolls. 1 cups egg. or cooked prunes cut in pieces. water. Preparation Mix and sift dry ingredients. 1 cup milk. Vi cup melted shortening. add molasses. 1 egg. half fill greased muffin tins. 1 egg. 2 eggs. — % — Rye Muffins teaspoon salt. 4 teaspoons baking powder. shortening. cup thick sour milk. putting a piece of cooked bacon on half of roll before folding. and shortening. 4 teaspoons baking powteaspoon salt. Preparation Mix and sift dry ingredients. salt. add eggs well beaten. 1 cup flour.
or with Graham Biscuit cup com meal. mix well. 1 ^^. two tablespoons of washed curPut into hot greased muffin rants. spread in a greased shallow pan. split lengthwise and stoned. brush with milk. teaspoon salt. and sift dry ingredients. spread with soft butter. using one cup of com meal mush in place of white flour. 1 cup milk ^/4 cup seedless raisins. fold over. 1 teaspoon — Quick Coffee Cake % % Cream the shortening and sugar. Allow onehalf teaspoon cinnamon to two tablespoons sugar. and adding one tablespoon of molasses. roll lightly. and bake as directed for Baking Powder Biscuit. baking powder. roll out one-half inch thick. cup milk. 1 tablespoon molasses. and put a date. %. 2 tablespoons shortening. Fruit Tea Biscuit To recipe for Quick Drop Biscuit add one chopped apple. drop from a tablespoon on a greased pan two inches apart. Quick Drop Biscuit Use recipe for Baking Powder Biscuit. teaspoons baking powder. rub in shortening with finger tips. cup milk. and bake in a hot oven fifteen minutes. milk. 5 teaspoons and water mixed. sprinkle with cinnamon and sugar. on a floured board to a thickness of one-half inch. and bake in hot oven fifteen minutes. Preparation — Follow recipe for Oatmeal Waffles. brush with melted butter. baking powder. Use Ingredients cup shortening. Bake in hot oven fifteen minutes. 1 cup flour. Serve for tea. y^ teaspoon salt. Entire Wheat Biscuit cinnamon. and fold double. raisins. 3 tablespoons bacon fat. increasing the milk to one cupful. on half of each roll. and bake in a hot oven ten minutes. 4 Ingredients 1 cup graham flour. 2 tablespoons sugar. add egg well beaten. and salt. — Preparation— Mix % Date Rolls recipe for Baking Powder Biscuit. a hot liquid sauce for dessert. rub in shortening with finger tips. — % % % % . roll. cut. add molasses and milk. brush with milk or water. and bake twelve minutes. 2% cups flour. add milk and mix thoroughly. Mix dry ingredients without sifting. MUFFINS AND BISCUITS Corn Meal Rolls Ingredients 1 cup com meal. pans. cup bran. press edges firmly together.70 BAKING POWDER BREADS. bake in hot oven fifteen to twenty minutes. 4 teaspoons baking powder. Cooked and stoned prunes or chopped figs may be used instead of dates. and sprinkle with cinnamon and sugar.z. one-half cup of seeded and chopped raisins. cut with biscuit cutter. teaspoon salt. and cut in rounds with three-inch cutter. and two tablespoons of sugar. cup sugar. flour. or half fill greased muffin tins.
shortening. roll out three-quarters of an inch thick on Scotch Scones cup scalded milk. 2 tablespoons shortening. rub in shortening with finger tips until mealy. roll out one-third of an inch thick. and sugar. and mix with milk. cut with biscuit cutter. and mix to a knife. turning over when half cooked. and cook on a greased griddle about twenty minutes. Preparation Sift together flour. cut in rounds. V2 salt. and bake in hot oven fifteen minutes. and let stand until cold. mix with flour. % — Graham Popovers Follow recipe for Entire Wheat Popover. add to oatmeal. in with finger tips. 4 teaspoons baking powder. — — % Potato Scones —2 cups teaspoon 4 tablespoons baking powder. and the pans and oven — cup spoon melted butter. roll out three-fourths of an inch thick. and beat two minutes with a strong egg beater. add potato and Ingredients 1 flour. 2 tablespoons sugar. % cup com meal. add melted butter. 1 egg. salt. Preparation— gradually Ingredients 1 flour. 1 cup milk. 1 cup flour. ^/4 teaspoon salt. add beaten egg and milk. put a teaspoon of jam on each. cup milk. Entire Ingredients Wheat Popovers cup entire wheat flour. % cup milk. 1 cup milk. 1 egg. baking powder. fold over. 1 teaspoon salt. except that Graham flour should be used in place of entire wheat. cup mashed potato. Split. 2 tablespoons shortening. salt. brush with milk. 1 tablespoon sugar. and serve hot. add milk. The mixture should be very cold. Preparation— Sift and baking powder. add shortening. 1 tea- very hot. and cut with a round cutter. pour into hot greased popover cups or pans. and sugar. Preparation Pour hot milk over oatmeal. baking powder. mix and sift flour. moisten the edges with water. make two cuts on top so that jam will show. salt. and mix with a knife to a soft dough. 1 egg. butter. flour. 1 teaspoon melted butter. mix well. 4 teaspoons baking powder. beat egg very light. turning when half cooked. — % — WITHOUT BAKING POWDER OR YEAST Popovers Sift flour and salt. . and work and cook on hot greased griddle about twenty minutes. 2 tablespoons Ingredients 1 cup fine oatmeal. shortening. and press firmly together. according to size of pans. soft dough with a floured board. and mix well. 1 teaspoon salt. and bake in a hot oven twenty to thirty minutes. % teaspoon salt. Preparation Follow directions for mixing and baking Popovers.— POPOVERS AND PUFFS WITHOUT BAKING POWDER Jam Rolls 71 Ingredients 2 cups flour.
place on a greased baking pan. stir into fruit. cut with a small round cutter. cold water. and chill in the ice-box for half an hour. Raspberry. and bake quickly about fifteen minutes. or Blueberry Shortcake may be made in the same way. Vz cup Ingredients 4 apples. having the oven very hot for the first ten minutes. Bake in a hot oven twelve minutes. sugar. flour. and serve with or without plain cream. — — — — H Maryland Beaten Biscuit Ingredients 2 cups flour. and save out a few of the largest. Preparation— Mix and Ingredients salt. and add about one-half cup of sugar. and put filling — 1% cups 3 teaspoons baking spoon 3 tablespoons shortening. % cup milk. knead until smooth. Vz cup water. and add enough cold water to make a stiff dough.72 SHORT CAKES AND ROULETTES Breakfast Puffs Ingredients 1 cup entire wheat flour. Preparation Sift flour and salt. Vs tea- between and on top. and gai^ish with a few — % — raisins. and press through a sieve. mash the remainder. Blackberry. and beat with the rolling pin fifteen minutes. teaspoon salt. patting with the back of a tablespoon until pans are evenly filled. and mix well with a knife. the amount of sugar necessary depending upon the acidity of the fruTt. roll. spread between and on top of shortcake. add ice water gradually. Preparation Core and slice apples. powder. cut with a biscuit cutter. a few gratings of orange peel. pour half of berries over hot shortcake. Preparation Sift flour and salt. bake in hot iron pans in very hot oven twenty minutes. split. hull one box of berries. % SHORT CAKES AND ROULETTES Shortcake sift flour. and simmer ten minutes. and salt. garnish with large whole berries. Spread in two greased layer-cake pans. cook ten minutes. 1 cup ice water. 2 tablespoons shortenings. bake about twenty-five minutes. rub in shortening with tips of fingers. prick with a fork. 2 teaspoons cornstarch. roll out about one-third of an inch thick. 2 tablespoons sultana raisins. rub in shortening with finger tips. A biscuit break may be used instead of rolling-pin. add cranberries and water. and beat three minutes with strong egg beater. or until dough blisters. Currant. Strawberry Shortcake Prepare Shortcake. baking powder. and cover with remaining berries. . put on second layer. teaspoon salt. add milk. mix sugar and cornstarch. If individual shortcakes are preferred. Apple and Cranberry Shortcake cup cranberries. add raisins and grated rind.
Prune and Apple Shortcake Ingredients 1*^ cups prunes. simmer with dates. slice two small bananas over layer of hot shortcake. and bake in a hot oven twelve minutes. pare. turn on floured board. sprinkle with lemon juice and sugar and garnish with bits of jelly. chopped citron. Peanut Butter Roulettes: Spread with peanut butter and dust lightly with salt. 2 apples pared and chopped. SANDWICHES AND TOASTS Baked Bean and Lettuce Sandwiches Press cold baked beans through a sieve. add apple. roll out one-half inch thick. then roll firmly like a jelly roll until dough is about two and one-half inches in diameter. and slice apples. cut in one-half -inch slices with a sharp knife. V4: teaspoon nutmeg. or any finely chopped and well-seasoned meat. . — — Banana Shortcake Prepare Shortcake. Preparation Wash prunes and soak over night in cold water to cover. Brown bread or any dark bread may be used. cook about ten minutes. and spread with any of the following mixture. 4 tart apples. dates. and put sauce — — between and on top. and heat to boiling point. Marmalade Roulettes: Spread lightly with any marmalade or jam. cook in same water until tender. Cheese Roulettes: Spread with four tablespoons of grated cheese Use seasoned with salt and cayenne. grated rind of V2 lemon. and grated rind. water. sprinkle with salt before baking. Cover with a second piece of buttered bread. V2 cup water. remove stones and return to water in which they were cooked. figs. cover with two more sliced bananas. Vs cup sugar. and cut in pieces. place on a greased sheet two inches apart. and sprinkle beans with chopped mustard pickle. Spread between and on top of Shortcake. and sprinkle with lemon juice and powdered sugar. cover with a lettuce leaf. put on upper layer. and nutmeg until thick enough to spread. Prepare recipe for Shortcake. Fruit Roulettes: Spread with currants. add sugar mixed with cornstarch. prunes. Vs cup sugar. or until thick. sugar. Spread with mixture of one-half cup Raisin and Nut Roulettes: of seeded and chopped raisins and one-fourth cup finely chopped nut meats. or candied ginger. Roulettes recipe for Baking Powder Biscuit. 2 teaspoons cornstarch. Preparation Wash and stone dates.SANDWICHES AND TOASTS Date and Apple Shortcake 73 Ingredients % pound dates. brush with soft butter. cover lettuce with beans. Devilled Ham Roulettes: Spread lightly with devilled ham. spread bread with butter. core.
or butter thins. and saute in a little butter until brown. spread between thin buttered slices of brown bread. using between Cheese and Nut Sandwiches American cheese and chopped nut meats. and spread between thin buttered slices of bread. Spread between thin slices of buttered bread. Ham and Cheese Sandwiches (Hot) Spread thin buttered slices of stale bread with finely chopped ham. and paprika. milk. —1 cup finely chopped chicken. cover with cheese cut in thin slices. Mock Crab Sandwiches Ingredients 1 cup young American cheese cut fine. remove crusts. cover with another slice of bread with ham. and spread with the chicken. dash % cup salad dressing. 3 tablespoons teaspoon paprika. and salt if necessary. Garnish with slices of pimolas. add the dressing. 1 teaspoon anchovy paste.74 SANDWICHES AND TOASTS Celery and Egg 1 — cup chopped mayonnaise. Cook giblets until tender. of grated Mix equal parts Cheese Club Sandwiches in half-inch slices. Cut bread Chicken Sandwiches (Open) Ingredients of celery salt. Preparation Mix cheese to a paste with milk. sprinkle with chopped mixed pickles. hard-cooked egg. Giblet Sandwiches put through food chopper. Cut in quarters diagonally. and beat well. add mayonnaise. These sandwiches may be toasted if preferred. Preparation— Put celery and Ingredients 1 celery. vanilla wafers. spread with Mustard Butter. and cover with a second slice of bread spread with mustard butter. it in Butter circles of white bread. — — % Raisin Bread and Cheese Sandwiches raisin bread in thin slices. and spread with Cottage Cheese to a paste with a little fruit juice or cream. Marshmallow Sandwiches Toast marshmallows and press while hot between ginger snaps. season with salt and cayenne. anchovy. Cut mixed . cover with thin slices of American cheese. spread thin slices of buttered brown bread. and mix with salad dressing. egg through the food chopper. salt. mounding the center. dash of cayenne. % teaspoon Preparation— Season with chicken. Trim neatly and cut in triangles. A lettuce leaf may be added. spread with salad dressing. cover with a lettuce leaf. M: cup finest cutter. moisten with cream.
stirring occasionally. Make a Sauce for Cream Toast. and simmer fifteen minutes. % Vs teaspoon pepcup milk. toast evenly. flour. add the mustard and seasonings. beating well. 3 tablespoons tablespoon butter. and cut in halves. a few grains of cayenne. —2 cups celery cut in half-inch pieces. teaspoon Preparation— Scald the milk. and pour over toast. 1 Cheese Toast To cut I'ecipe for Cream Toast fine or grated chpese. salt. add to it one-half cup of cheese cut fine. Cut stale Sauce for Cream Toast Ingredients Vz to with water. 3 Vs cup flour. or crisp in the oven. until Brown Bread Toast with Cheese and Bacon Toast brown bread. and beat Brewis in a shallow pan in a slow oven browned. dip quickly into hot salted water. mix the flour a smooth paste rnilk. 1 teaspoon dry English mustard. cup milk. cups hot stock or water. remove crusts. and cook about ten minutes. or paste with pour over toast. 6 slices toast. Serve as cereal or dessert. and arrange on serving dish. pour over toast. Left-over corn bread or muffins may be used. or dilute peanut butter with a spread easily. Use Cinnamon Toast bread into thin slices. tips. and spread first with butter. —2 cups % cup cold water. pepper and flour mixed to a the milk. Preparation until tender. and butter. salt (if necessary). and garnish with toast points and celery the coarser unbleached pieces of celery for cooking. add one-half cup of either soft cheese . a drops of vinegar or" lemon juice. salt. and put a piece of crisp bacon on each piece. then with honey. 1 cup white bread tablespoon butter. — Preparation— Cream well. season with salt. cook over hot water fifteen minutes. and mix to a smooth paste with cream. add salt and butter. teaspoon Preparation — Put crumbled bread Ingredients Vs salt. — cup brown bread crumbled. 1 crumbled. Celery Toast Ingredients per. little milk until of consistency to Mustard Butter Ingredients % cup butter. put in a saucepan with milk. 1 1 few the butter. — Cook add celery in stock or water about hali an hour. using the finest cutter.SANDWICHES AND TOASTS Peanut Sandwich Filling 75 Put freshly roasted peanuts through the food chopper. and dust with cinnamon. add to milk and stir until thickened. salt. Serve very hot. stir until thickened.
triangles. 6 slices toast. 1 tablespoon butter. squares. Tomato Cream Toast with Egg Ingredients Vz can tomato. sprinkle with the hard-cooked yolka rubbed through a sieve. to the sauce add one-half cup finely chopped ham and the finely chopped white of two hard-cooked egga. Goldenr»d Ham Toast Follow recipe for Cream Toaat. heat to a boiling point. teaspoon 4 bread. and put into a covered serving dish. mix one-third cup of brown sugar. When toast is in the serving dish. and cut bread into three strips. V3 teaspoon soda. slices salt. and thicken with flour mixed to a smooth paste with cold water. and liquid in a shallow dish. in hot. one teaspoon of cinnamon. greased griddle until brown. or any shape desired. and sugar. and bake in a hot oven until brown. remove crusts. 1 teaspoon sugar. brush with melted butter. and a tablespoon of milk. cover with remaining sauce. fold top of bag firmly. remove the centers. Buttered Crumbs Melt two tablespoons of butter. and cover for two or three minutes before serving. put in a paper bag. and garnish with egg cut into eighths lengthwise. stir in one-half cup of coarse. Sunday Toast Cut whole wheat bread into four one-inch slices. 4 tablespoons flour. Dip toast in sauce. soda. and add hot milk and butter. or fry. Croustades stale bread in slices about an inch and a half thick.— 76 SANDWICHES AND TOASTS Cream Toast Cut six slices of bread in halves. remove crusts. sugar. and brown in oven. butter. or put into a moderate oven until light brown and crisp. cup cold water. % % Preparation Simmer tomato for fifteen minutes and press through a sieve. and cook on a hot. cook five minutes. coffee. Vs teaspoon salt. — egg slightly beaten. 2 hard-cooked eggs. dip each piece into Sauce lor Cream Toast. cup hot milk. two tablespoons of seeded and chopped raisins. bread in mixture. % cup milk or Preparation— Mix egg. turning when half cooked. spread paste on bread. and leaving a wall onethird of an inch thick. — To Freshen Stale Loaf Bread. sharp knife. MufiSns. toast slowly. or Doughnuts Dip quickly into cold water. add salt. tablespoon sugar. using a small. Cut . and place in a hot oven until heated through. pour over remaining sauce. place on platter. Serve plain or spread with jam. Serve hot. dried bread crumbs until butter is absorbed. Rolls. inverted. French Toast salt. soak Ingredients 1 1 V4. and cut in rounds. deep fat.
beat well. Preparation Mix and sift dry ingredients. Crisp Sticks stale bread in half-inch slices. 1 egg. and shortening. and sift dry ingredients. 3 tablespoons melted shortening. 3 teaspoons baking powder. — Dried Crumb Griddle Cakes Ingredients 1 cup dried and sifted bread crumbs. and cook on a hot. and in the oven or fry in deep fat. 1 egg well beaten. cut in half-inch sticks.GRIDDLE CAKES. 1 cup milk. 1 egg well beaten. 1 tablespoon melted shortening. — Sour Milk Griddle Cakes teaspoon salt. V2 cup milk. 4 teaspoons baking powder. Preparation Mix and cook according to directions for Plain Griddle Cakes. cook in a hot. spread lightly with butter. 1 egg well beaten. 1 tablespoon sugar. WAFFLES AND SIRUPS Croutons 77 Cut brown stale bread in one-third-inch slices. teaspoon salt. 1 tablespoon molasses. add egg well beaten. % cup milk. remove crusts. and put in slow oven until light bro\Mi and crisp. Cold toast may be used instead of bread. add egg. add one-half teaspoon of baking powder. V2 cup flour. and beat vigorously before using. cut slices into cubes. cover what is left. cup water. teaspoon salt. milk. and cook on a hot griddle. Cut GRIDDLE CAKES. 2 tablespoons sugar. cup water. Half milk and half water may be used. teaspoon salt. or half of the recipe may be used and the extra half egg used in some other way. 1 teaspoon sugar. — Preparation— Mix — % Corn Meal Griddle Cakes Ingredients 1% cups com meal. cups thick sour milk. 4 teaspoons baking powder. well-greased waffle iron. cook the same as Plain Griddle Cakes. greased griddle. and beat well. 1 tablespoon melted shortening. IM cups milk. 1 egg well beaten. % % Preparation Mix in order given. 1 cup flour. — % ^ Preparation Mix and sift dry ingredients. The shortening. and liquid. 2 teaspoons sugar. 2 Ingredients 2 cups flour. add milk and egg. and keep in a cold place. beat well. 3 teaspoons bakteaing powder. — % — . If all of the batter is not needed at once. and beat well. — % — Waffles Ingredients 1% cups flour. 1 teaspoon soda. spoon salt. cakes should be small and should be served very hot with butter and sirup. WAFFLES AND SIRUPS Plain Griddle Cakes Ingredients IV^ cups flour.
using entire wheat flour in place of oatmeal. mixing the thoroughly with the beaten egg before adding.— 78 GRIDDLE CAKES. Preparation Mix rice and egg thoroughly with a fork. skimming when necessary. Y2 teaspoon salt. whites of two eggs. Rice Waffles To rice recipe for Waffles add one-half cup of cooked rice. add soda. 1 cup milk. add gradually to flour. salt. ^ cup lukewarm water. 1 tablespoon sugar. 1 buckwheat flour. 1 tablespoon sugar. 2 teaspoons baking powder. add milk. Preparation Mix boiling water. 1 tablespoon molasses. and serve hot. add milk. 1 cup flour. — — is Lemon Sirup Boil one cup of sugar. and when lukewarm add yeast dissolved in lukewarm water. Oatmeal Waffles Ingredients 1 cup cooked oatmeal. V4. and beat well. Preparation Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture. and boil until a thick sirup formed. beat well. V2 teaspoon salt. Serve hot or cold. — — Raised Buckwheat Cakes cup boiling water. and molasses. beat well. well-greased — — waffle iron. and fold in the stiffly beaten whites of eggs. and serve hot or cold. cup orange juice. WAFFLES AND SIRUPS Rice Griddle Cakes Ingredients 1 cup cooked rice. add sugar. add rind. and dry ingredients sifted together. 1 cup sugar. Orange Sirup Ingredients orange. Preparation Heat cider. 2 teaspoons baking powder. and one tablespoon of lemon juice until the consistency of thick maple sirup. add one teaspoon of butter. cup white flour. and cook the same as Plain Griddle Cakes. V2 teaspoon soda. let rise over night. Cook in a hot. and dry ingredients mixed and sifted together. Brown Sugar Sirup Boil one cup of brown sugar and one-half cup of water until the consistency of thick maple sirup. Cider Sirup Ingredients 1% cups cider. few gratings nutmeg. Serve hot or cold. one-half cup of water. V2 yeast cake. grated rind Preparation Boil orange juice and sugar until mixture has the consistency of thick maple sirup. 1 cup sugar. 1 egg well beaten. yolks of 2 eggs. — % % . V2 teaspoon salt. Corn Meal Waffles Follow directions for Baking Powder Biscuit. beat well. shortening. and cook the Ingredients 1 — cup — same as Plain Griddle Cakes. 1 cup milk. 2 tablespoons melted shortening. 1 cup entire wheat flour.
beat well. when partly cool spread with tart jelly. water. Eggs or Milk) Ingredients 1 cup brown sugar. and bake in a moderate oven about half an hour. teaspoon salt. ZVz teaspoons baking powder. 1% cups flour. — One-Egg Cake Ingredients 2 tablespoons butter. Place in a low-heated oven. Yz cup milk. 2 cups flour. Preparation Mix in order given. bake in two layer-cake pans in a moderate oven for twenty-five minutes. Apple Sauce Cake (Without Butter. 2^4 teaspoons baking powder. sugar. V^ teaspoon clove. l^ cup milk. Vz teaspoon nutmeg. 1 egg unbeaten. 2 cups flour. Eggs or Milk) Ingredients 1 cup unsweetened apple sauce. If canned molasses is used. soda. pour into a deep pan. Preparation Mix in order given. beat thoroughly. and bake in a slow oven one hour. beat well. paper-lined pan. cup sugar. especially when freshly opened. 1 teaspoon soda. therefore. 3 oz. 1 teaspoon soda. 1 cup dates stoned and chopped. canned molasses varies greatly in acidity and. This is poured into a buttered cake pan to a depth of half an inch. Vz cup melted shortening. — — Canada War Cake (Without Butter. grated rind of 1 lemon. add the other ingredients in the order given. Vz teaspoon mace. then add almonds. (The amount of soda in these recipes is based upon the use of oldfashioned jug molasses. baking powder should wholly or partly take the place of soda. cups brown sugar. 1% cups flour. and flour sifted together. Preparation Pdix sugar. cool. 3 oz. After fifteen minutes sprinkle one ounce crushed almonds over cake. requires little or no soda. The directions are Mix the flour and sugar and add the butter. cup shortening. 5 oz. soft butter. Vz teaspoon mace. raisins. 2 oz. — — % . Stir stiff. and sprinkle top layer with powdered sugar.— CAKES AND COOKIES 79 CAKES AND COOKIES Petit Due Ingredients are : Whites of : 5 eggs. 1 cup boiling water. and salt. and bake about one hour in a slow oven. sifting dry ingredients together. crushed almonds. Add whites of eggs beaten very The paste must be very smooth and the work done quickly. ten minutes. 1 cup raisins seeded and chopped. 2 cups seeded raisins. flour. and add spices. y^ teaspoon salt. Vi teaspoon clove. pour into a greased. l^^. 1 egg. 1 teaspoon cinnamon. boil five minutes. add the sugar and the well-beaten egg. Bake for one-half hour more at slightly higher temperature. Preparation Cream the butter. Turn the cake out when entirely cool. shortening. and beat vigorously for three or four minutes. 1 teaspoon cinnamon.) — M — % Date Cake Ingredients Vz cup melted shortening. 1 cup sugar.
This is an excellent foundation cake for use with various flavorings. beat well. baking powder. Preparation Put pork through meat chopper. % teaspoon nutmeg. add boiling water and let stand fifteen minutes. Fill. flour. Vz teaspoon cloves. and extract. i/4 pound citron shredded. and bake in a slow oven two hours. 4 cups % flour. Ingredients 1/4 1/2 Orange Cake 1 Vz cup shortening. which have been sifted together. 1% cups flour. — Spice Cake (Without Egg) cup shortening. cup sugar. 1 cup sugar. add raisins. add sugar. and bake about half an hour in a moderate oven. Preparation Cream shortening. add dry ingredients sifted together. and spread top with Fudge Filling. Wz cups flour. 1 Q. Fill and cover top with Orange Icing. 2 cups flour. Preparation Beat shortening and sugar until light and creamy. 3 teaIngredients cup milk. ^/4 teaspoon salt. beat well. and fruit. 1 teaspoon soda. add dry ingredients. 3 teaspoons baking powder. well. beat layer pans about twenty minutes in moderate oven. double boiler. 1 cup sour milk. i/4 teaspoon salt. sugar. 2% teaspoons baking powder. and bake in two add milk. beat again. and mix well. add milk. pour into two deep greased and paperlined pans. and fillings. and rind. few grains salt. 2 teaspoons cinnamon. cup milk. salt. icings. Vz pound currants. Preparation Cream shortening and sugar.— 80 CAKES AND COOKIES Old-fashioned Pork Cake Ingredients Vz pound fat salt pork. 1 cup sugar. and beat well. Plain Cake — cup shortening. 1 1/4 teaspoon cloves. 1 cup boiling water. — . add molasses. add sugar and egg well beaten. baking powder. V^ pound raisins. eggs. This cake keeps well It may be reheated in the top of if stored in a covered stone crock. pour into a greased shallow pan. 1 egg well beaten. —% % spoon lemon extract. flour. — Ingredients 1/4 cup shortening. Dust with confectioners' sugar or cover -wdth plain icing. 1/2 cup milk. add eggs well beaten. and salt sifted together. teaspoon allspice. 1 cup brown sugar. 1 nutmeg grated. Vz teaspoons baking powder. 1 teaspoon soda. and served hot with pudding sauce. 1 cup molasses. and bake half an hour in a moderate oven. 2 eggs. — Fudge Cake — flour. cup raisins seeded and chopped. Wz cups orange.^^. add flour. beat for two minutes. grated rind Preparation— Cream the shortening. Pour into two greased layer-cake pans and bake in a moderate oven about eighteen minutes. add sour milk. using finest cutter. 1 cup sugar. 2 eggs beaten. add chocolate melted and egg. beat well. pour into a greased and papered cake pan. baking powder. or in two layer-cake pans about twenty minutes. 1 square chocolate. Wz teaspoons cinIngredients —% namon.
Vs cup hot water. ^A teaspoon salt. and a moderate oven twenty-five minutes. Preparation Beat the eggs very light. V2 teaspoon almond extract. — — Ginger Gems Ingredients V2 cup molasses. 2 teaspoons teaspoon salt. add half to the eggs and sugar. ^/4 cup hot water. Preparation Mix in order given. and bake forty minutes in a slow oven. Trim off the edges. and beat three minutes vdth the egg beater. add melted butter to half fill cup. add flavoring. whites of 2 eggs. 1^^ teaspoons baking powder. combine mixtures. and sugar. Preparation Beat eggs until very light. —2 eggs. Pour into a shallow pan. and Pour continue beating. sifting the dry ingredients together. or in muflUn tins about twenty minutes. flour. add milk to fill cup. grated rind 1 lemon. 1 cup sugar. flour. and salt. cup brown sugar. baking and salt. and beat well. poor into a deep pan. cup flour. add sugar gradually. 1% cups flour. 3 teaspoons baking powder. milk. 1 cup flour. and continue beating with the egg beater. mix and sift salt. V4. add water. — Preparation — Break the % Sponge Cake (Hot water) of 2 eggs. and fill with Charlotte Russe Mixture. and beat for five minutes. baking powder. melted butter. % cup hot milk. 1 teaspoon soda. 1 teaspoon ginger. into a greased. The cake Should be about half an inch thick when baked. bake in baking powder. add sugar gradually. V2 teaspoon cinnamon.— CAKES AND COOKIES White Cake Ingredients Whites of 2 eggs. 2 teaspoons baking powder. and fold in carefully. baking powder. and baking powder. bake in two layers. V2 cup boiling water. Vi teaspoon salt. Vz cup pastry flour. V4. 81 whites of eggs into a measuring cup. Vs add the add the powder. grated rind 1 lemon. and beat again. and Russe fill with Cream Filling. beat well. cup potato — Cream Pie Follow rule for Jelly Roll Cake. and roll firmly. pour into greased muffin tins. l^/^ cups flour. 1 beaten egg. add rind and milk. spread with jam or jelly. add rest of flour. in a moderate oven. Velvet Sponge Cake Ingredients flour. sift flour. 1 cup powdered sugar. water and sugar. cup sugar. paper-lined dripping pan and bake in a moderate oven about fifteen minutes. iy4 teaspoon salt. lemon rind and the whites stiffly beaten. % cup sugar. Cake for Jelly Roll or Charlotte Ingredients 2 eggs. For Charlotte Russe cut cake into pieces to fit paper cases. and beat hard. wrap in a paper napkin to keep in shape. Bake in a shallow cake pan half an hour. Ingredients —Yolks — 1 Preparation Beat the yolks of eggs until thick and light. — . % cup shortening. Mix and sift flour. and bake in a moderate oven twenty minutes.
V^ cup Ingredients 1 cup bran. and roll the same as jelly roll. spread with Marshmallow Filling'. spoon mustard. molasses. add dry ingredients sifted together. cup i)oiling water. add to first mixture. milk. or pour into a greased tv/enty-flve minutes. sift dry ingredients. bake in two layers. teacup dried and sifted crumbs. — Preparation— Mix and % 1 teaspoon salt. Bran Drop Cookies teaspoon clove. 1 cup dark molasses. shallow pan and bake Hot Water Gingerbread (with Egg) cup beef drippings. Va teaspoon salt. 1 ^-g^ well beaten. 1^4 cup sugar. molasses. and beat well. on greased pan. and beat well. and water. 1 teaspoon ginger. molasses. Preparation Cream butter and cheese together. and bake in a moderate oven about twelve minutes. add molasses. and ^%^. 1 &z?. Drop from a teaspoon on a greased baking sheet about two inches apart. 1 cup cup thick sour milk. — % % Preparation Mix in order given.82 CAKES AND COOKIES Chocolate Marshmallow Roll two squares of melted chocolate. 1 teaspoon soda. Pour into greased muffin pans and bake in a moderate oven twenty minutes. % —% — % Preparation Mix shortening. Bake as for jelly roll. cheese. and bake in a moderate oven twenty-five minutes. and beat well. % — % % % — . and bake in a moderate oven twenty-five minutes. mix crumbs with seasonings and add to cheese. Preparation Pour boiling water over shortening. 2 cups bread flour. pour into a greased pan. IV^ teaspoons ginger. add molasses and ^^Z\ mix and sift dry ingredients. To recipe for Jelly Roll add Hot Water Gingerbread (without Egg) Ingredients cup shortening'. 1 teaspoon soda. and put Apple Filling between layers and on top. Ingredients cup boiling water. melted shortening. ^/^ cup flour. 2% cups flour. fold in the stiffly beaten whites of eggs. greased cake pan. molasses. V^ teaspoon salt. teaspoon paprika. 1^4 cup milk. and bake in a hot oven twelve minutes. 1% teaspoon soda. two inches apart. trim edges. V^ teaspoon cinnamon. cup teaspoon cinnamon. Serve with soup or salad. well beaten. Ginger Apple Cake Follow any recipe for gingerbread. —% — % Sour Milk Gingerbread Ingredients 2 cups flour. 1% teaspoons ginger. i/4 teaspoon soda. 1 cup dark teaspoon salt. i/4 teaspoon salt. — Cheese Drops cup grated Ingredients 2 tablespoons butter. drop from tablespoon. few grains cayenne. Pour into a shallow. Vi. whites of 2 eggs.
Ingredients flour. 1 egg well beaten. Chocolate Cookies — Preparation — Mix Ingredients 1 cup cup grated cheese. Vz cup brown sugar. 2 squares melted cup chopped nut meats. and ginger with flour. and add alternately with milk. Raisin Drop Cookies tablespoons shortening. 1 beaten q^%. 2 tablespoons milk. \y^ teaspoon ginger. %. and bake about twelve minutes in a moderate oven. and bake in a moderate oven eight or ten minutes. salt. add other ingredients in order given. roll thin on baking sheet. V^ cup shortening. Remove from pan while warm. into each one press half a nut meat. 1 cup brown Ingredients cup shortening. Ginger Wafers teaspoon soda. M: cups Preparation Put chocolate with shortening in mixing bowl and place over hot water until melted add other ingredients in order given. and bake in a moderate oven five or six minutes. and bake in a moderate oven for a few minutes until marshmallows melt. and beat well. place on a greased baking sheet. 2^/4 cups bread flour. 2 cup brown sugar. and cut with fancy cutter. or a bit of candied fruit. 1 cup flour. —% — % Preparation Cream the shortening. beat well. Serve with salad or soup.CAKES AND COOKIES Cheese Wafers 83 % and sift flour. ^/^ teaspoon salt. Ingredients ^3 — Preparation Cream the shortening and sugar. 1 cup flour. Molasses Brownies cup shortening. V^ teaspoon cinnamon. teaspoon salt. place a mashmallow on each one. rub in shortening with finger tips. Chill. 2 teaspoons baking powder. % cup molasses. and cinnamon sifted together. 1 teaspoon cinnamon. salt. drop from a teaspoon two inches apart on a greased baking sheet. cherry. raisin. cup milk. sugar. add flour. % —% — % % cup milk. roll thin. — . flour. 1 — 2 squares chocolate. and paprika. IVz teaspoons baking powder. chocolate. Bake in a moderate oven : — about ten minutes. Vs cup sugar. chill. Vz teaIngredients spoon baking powder. 1 Vz tablespoon shortening. cut with a small round cutter. roll out very thin. Marshmallow Wafers Arrange thin crackers or v/afers on a baking sheet. and bake in a moderate oven about twelve minutes. drop from spoon on greased pan. Preparation Cream shortening and sugar. add egg and milk. add cheese and mix to a stiff paste with cold water. salt. cup cold water. ^/4 teaspoon teaspoon paprika. add raisins. sift soda. 1 egg well beaten. Yz cup raisins seeded and chopped. mark in squares. baking powder.
or until the sirup forms soft ball when tried in cold water. 1 teaspoon vanilla. Preparation Beat eggs until light. and mix well. add sugar. Preparation Boil water and sugar to 240° F. Chopped nut meats may be added. % teaspoon salt. cup powdered sugar. or until a soft ball can be formed when tested in cold water. and spread while warm. and beat until add sugar and Ingredients 1 Vs finely salt to stiff. beat well. 1 tablespoon melted butter. Vs cup milk. teaspoon salt. Mixture may be baked in tiny scalloped tins if preferred. Cut in squares while hot. and boil to 240° F. Beat until creamy. cocoanut. */4 Vz teaspoon baking powder. add other ingredients in order given. egg until light.— 84 ICINGS AND FILLINGS 1 Peanut Macaroons salt. 1 cup rolled oats. and bake in a slow oven fifteen minutes. Coffee Icing — — Follow directions for Boiled Icing. . white of 1 egg. add dry ingredients sifted together. drop from a teaspoon on a greased baking sheet two inches apart. nut meats. Or to recipe for Quick Icing or Cream Icing add one teaspoon of instantaneous coffee. Preparation—Add the egg. V2 cup sugar. and pour slowly upon the stiffly beaten white of egg. 1 teaspoon butter. sugar. beating constantly until thick enough to spread without running. add cream of tartar and vanilla. For caramel flavor melt one-third of the sugar first.. Oatmeal Macaroons Ingredients 1 egg. bake about fifteen minutes in a moderate oven. — Preparation— Beat —2 — % % cup shredded Walnut Wafers Ingredients eggs. few grains salt. beat well. *The sirup should be boiled in a small saucepan. add nuts. % — Caramel Icing Ingredients 1 cup brown sugar. 1 cup brown sugar. and drop from spoon on greased pan. and beat well.. V2 cup flour. Preparation Put ingredients in saucepan. and bake in a moderate oven about ten minutes. 1 —White of egg. % cup chopped ICINGS AND FILLINGS Boiled Icings* teaspoon cream of tartar. pour into a greased dripping pan. otherwise the bulb of the thermometer will not be covered. nuts. teaspoon cup chopped peanuts. 1 cup Ingredients Vs cup boiling water. teaspoon cinnamon. using strong coffee in place of water.
2 tablespoons boiling water. confectioners' sugar. remove from fire. Or add one teaspoon of instantaneous coffee to the recipe. — — add cocoa. Prune Filling To recipe for Boiled Icing add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces. add confectioners' sugar until of right consistency to spread. add half of sugar. Quick Icing Ingredients 1 tablespoon butter. cup confectioners' until —Press apples through a sieve. and enough confectioners' sugar to thicken.) — — Apple Filling Ingredients sugar. but use one-half cup strong coffee in place of one-half cup of milk. (A little more than one cup of sugar will usually be required. Two tablespoons of tart jelly may be beaten with the apple. ing water. add the chopped meats from six of the prune stones. add boiling water. Coffee — baked apples.— ICINGS AND FILLINGS ^A 85 Chocolate Icing Ingredients 2 squares chocolate. Icing V^ IM cups confectioners' sugar. Vz teaspoon vanilla. Preparation stiff. Spread between layers of cake. and beat well. confecis with orange juice and rind until icing firm enough to spread. add vanilla and beat well. and mix well. and beat well before spreading. About one cup Cream Ingredients vanilla. Preparation Heat butter and milk in a saucepan. — Orange Icing tioners' sugar. white of egg. add extract. add gradually. beat white of eggsugar apple and remaining 3 1 1 Cream Filling Follow recipe for Cream Filling. M teaspoon flavoring. 2 tablespoons milk. heavy cream. and beat well. confectioners' sugar. confectioners' sugar. Preparation Pour boiling water over butter. Spread between layers and on top of cake. teaspoon Preparation Sift sugar and add cream until the right consistency to spread (about two tablespoons) add flavoring. —Juice of Preparation— Mix sugar Ingredients V2 orange. Coffee may be used in place of water. stir in sugar enough to thicken. — Preparation— Melt cup boil- Cocoa Icing Ingredients 1 tablespoon butter. . and beat until very light. chocolate. grated rind of % orange. of sugar will be required. 2 tablespoons cocoa.
i^ cup cornstarch. Preparation Put sugar. and butter. and boil to 240° F. and when partly cooled add vanilla and beat until stiff enough to spread.. juice Vz lemon. salt. add to milk. % teaspoon salt. grated rind V2 orange. 1 cup confectioners' sugar. soften marshmallows over hot water. Preparation Scald milk. Vz cup nut meats chopped. figs. 1 beaten egg. — — Marshm allow Filling Ingredients 1 cup sugar.— 86 ICINGS AND FILLINGS Filling Cream Ingredients l^/^ cups milk. 1 teaspoon vanilla. cook fifteen minutes. Preparation Mix sugar. remove from fire. 1 teaspoon flavoring. mix fruit with sugar. dry. dates. and cook over hot water until thick enough to spread. or until a soft ball can be formed when tested in cold water. 1 cup sugar. 1 tablespoon butter. dry. add nuts. Chopped nuts. stirring often. stirring occasionally. 1/2 pound marshmallows. 1 cup dates. and egg. V2 cup boiling water. V2 cup sugar. Cool and flavor before spreading. mix sugar. and cook over hot water for twelve minutes. — — Date and Fig Filling Ingredients 1 cup figs. flour. V2 teaspoon vanilla. egg. Preparation Wash. few grains salt. cornstarch. add orange juice. and lemon juice. butter. and beat until smooth and creamy. and chop dates. — — Mocha Filling Ingredients 2 tablespoons hot black coffee. heat slowly to boiling point. and add sugar enough for mixture to spread without running. Preparation Mix coffee. add sirup. — — Fudge Filling Ingredients 1% cups brown sugar. 2 tablespoons cocoa. butter. and rind in the top of double boiler. Preparation Boil sugar and water to 240° F. and chop figs. milk. V2 cup sugar. stone. raisins. 1 egg slightly beaten. stirring constantly until mixture thickens. 1 teaspoon butter.. % — . or until a soft ball can be formed when tested in cold water. and salt in a saucepan. or candied fruits may be added. 1 square chocolate. and vanilla. 2 tablespoons flour. and cook over hot w^ater. Vs cup milk. cocoa. % cup boiling water. — — Orange Filling Ingredients cup orange juice. 1 tablespoon butter. wash. water. chocolate.
1 egg. Preparation Pare. and slice apples. Add one cup and serve Blueberry Pudding To recipe for Cottage Pudding add one cup of blueberries. — Steamed Apple Pudding Ingredients 6 apples. 2 tablespoons hot water. Use Dutch Apple Cake Ingredients 1% cups flour. Serve with hot liquid sauce. and mix vdth milk. sprinkle with sugar and cinnamon. 2 tablespoons melted shortening. 2 tablespoons sugar. having mixture about an inch deep. . water. V2 teaspoon shortening. heap on rounds heat in oven. and 1^/^ cup flour. and shortening. cut in thick slices. pare. milk. rub in shortening with finger tips. and salt. and spread in a greased pan. salt. nuts. and slice apples. of buttered toast. mixed with one-fourth cup of sugar. 1 cup cream or milk. and arrange in rows on top of cake. and serve with apples on top. pare. 4 tablespoons butter. baking powder. 3 teaspoons baking powder. and spread with one cup of chopped apple. or bits of jelly. and bake in hot oven half an hour. 3 tablespoons baking powder. core. baking powder. i/4 teaspoon clove. and serve with apples on top. place in buttered pan. and steam for one hour. V2 teaspoon salt. and sprinkle with sugar and nutmeg mixed. ^/4 teaspoon nutmeg. spread over apples. roll dough very thin. core. V2 teaspoon cinnamon. roll firmly like a jelly roll. — — Banana Toast Mash and sweeten bananas. place in a greased pudding dish. and Serve hot with cream or rich milk. and bake in a hot oven fifteen minutes. and sugar. mix sugar and spices. core. Serve v(?ith Soft Sauce. brush with melted butter. % — Preparation Sift together flour. Turn out of dish. Bake slowly for an hour and a — half. Serve with Soft Sauce.HOT DESSERTS 87 HOT DESSERTS Apple Roulettes recipe for Baking Powder Biscuit. beat well. cup milk. Brown Betty Ingredients—2 cups soft bread crumbs. 3 apples. and quarter apples. V2 cup sugar. and one teaspoon of cinnamon. cut in three-fourths-inch slices. cherries. arrange crumbs and apple in layers in a greased baking dish. add egg well beaten. Sift flour. Blackberry Pudding Garnish with split of blackberries to recipe for Cottage Pudding with Blackberry Sauce. 4 apples. Vs cup brown sugar. and pour over all. and salt. sprinkle each layer with sugar. i/4 teaspoon cinnamon. mix molasses. M teaspoon salt. Preparation Mix crumbs with melted butter. 2 tablespoons molasses. 3 tablespoons sugar.
and put into a greased baking dish. Wn cups flour. 1 cup sugar. Vz teaspoon soda. % Preparation Mix in order given. 2 tablespoons melted shortening. W^ teaspoons baking powder. Ingredients — 1 egg well beaten. Preparation— Caramelize sugar. cover and steam one hour. milk Steamed Fruit Pudding Vz teaspoon salt. — closely. nutmeg. 1 egg^ 4 teaspoons baking powder. Serve with a tart sauce. add milk to caramel remaining in pan. rich milk. or liquid sauce. add fruit. ^A cup boiling water. % teaspoon clove. add cranberries. 1 cup chopped cranberries. — Preparation—Add Caramel Toast Pudding — % cup sugar. Serve with cream or Soft Sauce. or Ginger Sauce. 1 tablespoon melted cup cup flour. 1 beaten egg. % cup raisins. Cottage Pudding Ingredients cup shortening. add water. ^4 teaspoon salt. flour. Preparation egg. seeded and chopped. Va teaspoon salt. % teaspoon nutmeg. put in pudding mold. 5 tablespoons fine corn meal. 1/4 cup molasses. 1 — . salt to boiling water. and stir until dissolved. V2 cup sugar. and egg slightly beaten. 3 eups hot milk. ^A slice in quarters. 2 cups Va. cream. sift in corn meal very slowly. cup sultana raisins. teaspoon 2 cups hot milk. add dry ingredients sifted together. stirring often. 2egg. dip in caramel. beat again. teaspoon cinnamon. Vz teaspoon ginger. add the and salt.— HOT DESSERTS Baked Cranberry Pudding crumbs with melted butter. salt.ace. Baked Indian Pudding Ingredients 2 cups boiling water. pour over toast. teaspoon cinnamon. V^ teaspoon m. % cup currants. molasses. sugar. Preparation Mix egg. add butter. tablespoon butter. Serve with rich milk. pour into greased one-pound baking powder boxes. stoned and cut in pieces. molasses. and bake in slow oven about half an hour. Serve with cream. 1 teaspoon salt. and shortening. and arrange in baking dish. and bake slowly for three hours. 1 slices toast. and steam and hour and three-quarters. — Cream the butter. baking powder. pour into a greased earthen dish. and raisins. Serve with Soft Sauce. — % Preparation— Mix Ingredients 2 cups soft bread crumbs. One cup of dates. 1 cup molasses. V2 cup sugar. Steamed Chocolate Pudding Ingredients butter. 1 milk. add the sugar and the well beaten and then the flour. and bake in a slow oven one hour. V2 cup water. H cup butter. may be used instead of raisins and currants. % cup milk. V2. add milk. cut each of toast Ingredients 1 salt. mix well. and beat v/ell. or in individual tins about twenty minutes. and bake in hot oven in pudding dish about half an hour. water. which have been sifted together. and boil ten minutes. 1 square melted chocolate. Serve with hot liquid sauce. and ginger.
add figs and currants mixed with one-half cup of flour. pour into a greased baking dish. V2 teaspoon salt. add nutmeg and grape juice. and serve with hot peach sirup and hard sauce. V2 cup molasses. 1/4 cup corn meal. Preparation — add Peach Dumplings Cover halves of preserved peaches with Shortcake Dough. 1 cup milk. 89 % Preparation Mix shortening and sugar. Mulled Rice 1 Ingredients Vz cup rice. beat well. This pudding keeps well and can be reheated in the top of the double boiler. and salt in double boiler until tender. 2 cups milk. V2 cup flour. 2 cups hot milk. 3 cups hot milk. Vz cup molasses. 1 teaspoon cinnamon. and bake slowly for two hours. and bake slowly for three hours. and drain. 1^/^ teaspoons salt. 1 tablespoon butter. 2 table- spoons grape juice. bake in hot oven. 2 cups boiling water. salt to boiling water. Indian Tapioca Pudding thick. rolled thin. cup currants.— HOT DESSERTS Steamed Fig Pudding Ingredients cup Vz cup shortening. Preparation Wash rice. add tapioca and other ingredients. Vz nutmeg grated. 1 cup raisins seeded and chopped. 2 cups milk. butter. sugar. sift in corn meal. and cook with milk. 1 egg well beaten. add two and a half cups of flour sifted with baking powder. pour into a greased earthen dish. 5 teaspoons baking powder. Pour into a greased mold. Serve with rich milk or cream. and steam three hours. and pour over the bread the rest of the ingredients mixed together. and molasses. — Baked Rice Pudding Ingredients V2 cup rice. Serve with Cranberry Sauce or Currant Jelly Sauce. ''A teaspoon cinnamon. teaspoon cinnamon. Soak tapioca in cold water for one hour. V4. 1 pound figs chopped. spices. — . beat egg. Stir occasionally during the first hour of baking to prevent rice and fruit from settling. and cook five minutes. add egg. 1 egg. Vi cup sugar. and salt. — Mock Indian Pudding —2 bread. slices put into buttered baking dish. 2% cups flour. 2 tablespoons sugar. Vz teaspoon nutmeg. teaspoon Preparation— Butter two bread cut three-quarters of an inch Ingredients Vz slices Vs V4 Vi salt. mix with other ingredients. stir into rice. tablespoon butter. Ingredients Vs cup pearl tapioca. Bake one and a half hours in a slow oven. and steam an hour and three-quarters. or pour into greased one-pound baking powder boxes. Preparation Wash rice. cup sugar. Vz teaspoon salt. cup molasses. 2 cups boiling water. and beat until creamy. and boil ten minutes. sugar. */4 teaspoon salt. milk. Vz teaspoon nutmeg. stirring often. Serve with cream or rich milk.
and serve cold with cream. Vb cup sugar. beat with egg beater. Garnish with dots of red jelly. a moderate oven. — Banana Whip Ingredients 4 bananas. — % Preparation Force bananas and jelly through potato ricer or a sieve. V^ cup sugar. add sugar. few grains salt. 2 large bananas. stirring constantly until thickened. To vary the flavor. add to beaten egg yolks. Preparation Scald the milk. and water. — — . dissolve in boiling water. salt. Preparation Peel and scrape bananas. 1 teaspoon cornstarch. pile lightly in individual glass dishes. 1 rice. % cup farina. — quart blackberries. All materials should be very cold. caramelized. sugar. and add vanilla. Preparation— Mix in order given and bake about twenty minutes in Ingredients cup sugar. Vz teaspoon vanilla. and heap on French toast or sponge cake. and stir into the hot milk. salt. or other extracts may be used.— 90 COLD DESSERTS Baked Rice Custard pinch of — cup cooked 2 eggs. Serve in glasses vdth a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar. salt. Preparation— Heat berries. beat with egg beater. and when boiling add farina slowly. grape % V2 box gelatine. — — Banana and Grape Juice Ingredients juice. cook over hot water ten minutes. cup strained lemon — cup sugar. the sugar may be strain. ^/4 cup currant jelly. cool. sugar and stiffly beaten whites of eggs. 1% cups milk. and serve at once. 4 tablespoons grape juice or jelly. force through a sieve. Or line individual glasses with lady fingers and fill with banana mixture. mix sugar. COLD DESSERTS Banana Royal Ingredients 4 bananas. either fresh or canned. When jelly begins to stiffen. 1 % teaspoon salt. add lemon juice and sugar. Blackberry Mold Ingredients 2 cups water. Jelly juice. 4 slices of French Toast or stale sponge cake. yolks of 2 eggs. Preparation Soak gelatine in grape juice five minutes. Soft Custard Ingredients 2 cups milk. and add the bananas pressed through a sieve. 4 tablespoons powdered sugar. Blueberries. may be used in place of blackberries. Serve hot or cold with cream or rich milk. % % teaspoon lemon extract. garnish with bits of jelly. 2^/^ V4. turn into a mold. Cook over hot water half an hour. add grape juice. whites of 2 eggs. and cornstarch. Vz cup cups boiling water. cup powdered sugar.
sugar. few grains salt.) Heat milk and coffee. 2 tablespoons cold milk. add to milk. % % — . add milk and sugar. Preparation Put sugar in smooth saucepan. i/4 teaspoon salt. dissolve in hot milk. stirring constantly. V2 junket tablet. strain into cups. ^i 91 — teaspoon vanilla. cold milk. (Avoid burning. fold in the stiffly beaten whites of eggs. 1 cup milk. drain one can of cocoanut. V^ cup hot milk. coffee. V2 cup cold water. — — Cofifee and Rice Jelly Ingredients cup cold coffee. and cook over hot water until thickened. add eggs slightly beaten and salt. and pour into a mold to chill. Vi cup orange marmalade. cup sugar. Preparation Mix milk. M — — Cocoanut and Orange Jelly Ingredients V2 box gelatine.— COLD DESSERTS Charlotte Russe Filling Ingredients 1*/^ cups thin cream. dissolve in hot milk. cinnamon. add to caramel. and add to cocoanut milk enough cold milk to make one and a half cups. 1 cup cooked rice. cup sugar. 4 tablespoons cornstarch. 1 teaspoon cold water. 1^ squares chocolate melted. 3 tablespoons powdered sugar. — Chocolate Blancmange Ingredients 2 cups hot milk. beat with egg beater. 1 cup strong coffee. Cofifee Junket Ingredients 2 cups lukewann milk. sugar. mix cornstarch. add rice. soak gelatine in cold milk. and bake — in slow oven until firm. and. mix with jelly. 1 teaspoon instantaneous coffee. 2 cups hot strong coffee. add slowly to milk. and turn into a mold. and turn into individual molds to chill. few grains salt. add marmalade and sugar. add cocoanut. chill. 1% teaspoons gelatine. 1 cup hot milk. Preparation Soak gelatine in cold coffee five minutes. add hot coffee and stir until dissolved. 1 cup milk. Preparation Whip the cream with a whip chum. Preparation Soak gelatine in cold water for five minutes. and stir over fire until a light colored caramel is formed. Preparation Scald milk. % — Coffee Caramel Custards Ingredients Vz cup sugar. when beginning to stiffen. stirring occasionally. dissolve junket tablet in cold water. whites 2 eggs. 2 eggs. Stir occasionally until mixture begins to stiffen. cup Vz box gelatine. then fold in the whip from the cream. ^4 cup sugar. and pour into glasses. skim off the froth as it rises and place in a fine sieve to drain. and salt. add sugar and flavoring. add chocolate and cook for fifteen minutes. and sugar. salt. i/4 teaspoon cinnamon. and keep over hot water until caramel is dissolved. If milk is overheated junket will not be firm. stir until sugar is dissolved. 1 can cocoanut.
^/4 teaspoon clove. 1 tablespoon gelatine. Preparation Mix fruit. Prune Whip Press cooked and stoned prunes through a sieve. and soak over night in water to cover. cup boiling water. of the eggs. 1 cup cranberries chopped. mash jelly with a fork. and beat well with a strong egg beater when light turn into a small greased baking dish or into four individual dishes. add sugar.92 COLD DESSERTS Cranberry Whip Follow recipe for Prune Whip. 1 cup cream Preparation Press bananas through a sieve. juice of lemon. V2 teaspoon cinnamon. Preparation Wash prunes. drain. and add enough boiling water to make three cups. Put in mold and chill. cup cold water. 1 cup sugar. omitting chocolate and cinnamon. — — Pineapple Pudding Follow recipe for Chocolate Blancmange. and put in a cool place until firm. pour into a mold. put cranberries in a colander and rinse off the seeds with mnning water. gelaStir until sugar is dissolved. and cook with cranberries and boiling water fifteen minutes. and add to cranberries. — — . and adding one-half can of grated pineapple. 8 dates stoned and chopped. cup powdered sugar. 1 cup sugar. add sugar. — Sp iced Fruit Jelly Ingredients 6 apples. 2 tablespoons fruit jelly. add the gelatine soaked in cold water. and fold in the stiffly beaten whites of eggs. 4 figs chopped. add prune mixture gradually. cut in quarters. V2 cup cranberries. and bake in a slow oven about twenty minutes. Preparation Core and slice apples. whipped. Fruit Ingredients Cream 1 lemon. Jellied Prunes and Cranberries Ingredients 1 cup prunes. press through a sieve. Serve in glasses. tine dissolved in cold water and spice. Vs orange. Vz box gelatine. sugar. then fold in the cream. or Serve plain or with a custard sauce made from the yolks until firm. whites of 2 eggs. and cook ten minutes. Stir over ice water until mixture begins to stiffen. Vz % —2 bananas. add to fruit. Vz cup cold water. beat the v/hites of two eggs very stiff. to one cup of prune pulp add two tablespoons of sugar. and add to water. cup boiling water. boiling water. stone the prunes. measure juice. and garnish with bits of jelly. using one cup of strained cranberry sauce instead of prunes. % — % — Fruit Whip (Uncooked) Ingredients 4 tart apples grated. and gelatine which has been dissolved in hot water. cook until soft in same water. 1 tablespoon granulated gelatine. drain. turn into a mold^ and chill. add juice and pulp of orange.
— FROZEN DESSERTS Prune and Wheat Mold 93 — cup prunes. and freeze. 1 teaspoon cornstarch. V2 cup soak over night. few grains salt. turn out of mold. or stewed fruit. drain. mon. 1 pint — cream. add vanilla and salt. and cook in double boiler for half an hour. 1 Preparation cup sea moss. until tender. cup powdered sugar. boiling water. Cream of Wheat. sherbet. Vz cup cocoa. Cool. drain well. — % — Sea Moss Blancmange Ingredients Soak moss in lukewarm water for ten minutes. tea- — FROZEN DESSERTS finely cracked cream. 2 inches stick cinnamon. beat eggs slightly. salt. grated rind of V2 orange. 1 tablespoon salt. or one can of evaporated milk with enough fresh milk added to make one quart. and cook with milk until slightly thickened. V4. 2 teaspoons cornstarch. and serve with cream. 1 tablespoon vamlla. and cook over hot water for half an hour. slowly sift in wheat. 1 cup sugar. teaspoon salt. add to hot milk. rinse moss. stirring often at first. remove. and vanilla. and all mixtures which are to be churned. 1 egg beaten. egg. mix with orange. bombe. Preparation —Wash prunes. and let stand three hours. and stir into milk. spoon salt. Serve with crushed berries. press into a mold. add cream and vanilla. ice for ice To Freeze Ices Use one measure of freezing salt to three measures of Frozen Custard Ingredients 1 quart milk. remove cinna- . sugar. cook in same water and remove the stones. Preparation scald milk. 1 quart milk. sliced bananas. and chill. Preparation Cook rice in boiling salted water until tender. measure prunes and juice. teaspoon vanilla. 2 quarts boiling water. pack in equal parts of salt and ice. Part cream may be used to advantage. Rice Mold Ingredients 1 cup rice. To freeze mousse. and turn into a mold until firm. lift carefully from the water so as not to disturb any sand which have settled. and add boiling water to make one quart. — — Cocoa Ice Cream Ingredients 1 pint milk. and all unchumed mixtures. add sugar mixed with cornstarch. cool. cook over hot water for twelve minutes. Strain through a fine sieve. 1 teaspoon vanilla. few grains salt. Ingredients 1 V4. add salt. stirring constantly at first. and grape juice. 1 cup sugar. add sugar. 2 tablespoons grape juice. and freeze. Freeze slowly. turn into a mold to cool. % V^ cup sugar. juice of 1 orange. 2 eggs.
evaporated milk may be used in place of cream. Mint Ice Cream Preparation Put half of cream in double boiler with candy. 1 pint cream. and sugar over hot water until thickened. 2 eggs. cool slightly and add gradually to the stiffly beaten whites of eggs. Coffee Ice Cream — can evaporated milk. 2 teaspoons instantaneous coffee. 1 cup water. add the remainder of cream whipped. Cool. 1 quart thin cream. Preparation Scald milk. Vanilla Ice — — Cream Ingredients 1 pint milk. milk. Preparation Mix and freeze. few grains salt. Preparation—Add boiling water to milk. let stand an hour. stirring constantly. 2 eggs slightly beaten. whites of 2 eggs. and add sugar and Ingredients 1 1 cool. 1 pint cream whipped. juice of 1 lemon. ^ cup sugar. cook over hot water until mixture coats spoon. and when cool fold in cream. cool. adding two and a half squares of chocolate to the custard before cooking. eggs. add sugar. beating steadily for three minutes. — Preparation— Cook Strawberry Ice Cream Ingredients 1 quart strawberries. Preparation Boil sugar and water until it threads. add fruit juice. 2 cups cooked prunes. add sugar. . — — and freeze. and heat until candy is dissolved. Serve in glasses and garnish with whipped cream. and freeze. V2 cup brown sugar. l^/^ cups sugar. salt. — — % cup sugar. and press through a sieve. Philadelphia Ice Cream Ingredients 1 quart thin cream. flavoring. prunes stoned and pressed through a sieve. and serve in glasses garnished with candied orange peel and a few — — mint leaves. and the white of egg beaten stiff. 1 Prune Ice Cream Ingredients 1% cups hot milk.94 FROZEN DESSERTS Chocolate Ice Cream Follow recipe for Vanilla Ice Cream. Preparation Mash strawberries. cup boiling water. tablespoon flavoring. add cream and vanilla. few grains salt. when cool add cream. freeze. and freeze. and freeze. 1 cup cream. 1 cup orange juice. add cream. Undiluted. Freeze. — Orange Velvet Cream Ingredients 1 cup sugar. 1 tablespoon vanilla. unsweetened. and eggs slightly beaten. 1 cup sugar. and serve in glasses garnished with small green mint candies.
and strained fruit juice. 1 cup sugar. and freeze. using finest cutWhen add fruit juice. and pack in salt and ice for three hours. juice of 1 orange. freeze. 1 teaspoon gelatine. add fruit. soak gelatine in Preparation — Boil sugar and water Ingredients 1 1 1 juice.FROZEN DESSERTS Canton Ginger Sherbet 95 Ingredients cup Canton ginger. cup water. Grape Bombe Line a mold with Grape Sherbet. juice of Vz lemon. and freeze. 1 cup water. 2 tablespoons cold water. juice of 1 lemon. white of 1 egg. minutes. teaspoon gelatine. This is economical if home made jelly can be — Preparation— Put gelatine and cold water used. add fruit juice. cool. add sugar and water. when nearly frozen add the stiffly beaten white of egg. —Boil sugar and water and five minutes. 3^/^ cups boiling water. when nearly frozen add the stiffly beaten white of egg. add jelly and boiling water. Serve in glasses with or without whipped cream garnish. 1 banana peeled ^nd mashed. and seir^e in frappe glasses with the roast. cool. 1 cup sugar. juice of 1 lemon. add gelatine soaked stir until dissolved. — — Cranberry and Raisin Sherbet Ingredients 3 cups cranberries. and continue freezing until stiff and — Preparation— Cook smooth. Grape Sherbet — cup sugar. add the stiffly egg. and freeze. Fruit Sherbet Ingredients 1 cup sugar. . cup lemon. 1 1 five cold water five minutes and add to sirup. — % Preparation in cold water. nearly frozen. 1 cup sugar. IVz cups water. let stand five is dissolved. juice of 3 oranges. Jelly Sherbet and Ingredients 1 teaspoon gelatine. 1^/^ cups sugar. cranberries. 2 tablespoons water. sugar. and boil fifteen minutes. and water ten minutes. —% Preparation —Put ginger through the fool chopper. cup grated pineapple. Ingredients 1 quart sweet cider. 1 cup seeded raisins. add sugar. 2 glasses jelly. juice of grape minutes. and stir until jelly when cool. in the top of double boiler. juice of 1 orange. Preparation Mix cider. IVz cups boiling water. Vz cup cold water. juice of 1 orange. freeze. white of 1 egg. freeze to a mush. beaten white of Cider Frappe ter. raisins. fill with Charlotte Russe Filling to within one inch of top. press through a sieve. cover with sherbet. white of 1 egg. cool.
1 lemon. and sugar. —% — Somerset Sherbet Ingredients 1 banana. 1 cup boiling water. % cup boiling water. sprinkle with powdered sugar and lemon juice. Vs teaspoon salt. put in the freezer without the dasher. add to fruit. clean saucepan. V2 cup strained cranberry sauce. and freeze. Take care that sugar does not burn. Preparation Press banana and apricots. cup sugar. stiffly beaten white of egg. white of — Boil sugar and water minutes. and freeze. and simmer fifteen minutes. add sugar and water gradually and alternately. The stiffly beaten Serve with cottage or steamed white of one egg may be added. Ingredients 1/4 cup butter. strain before freezing. 1 teaspoon butter. and. juice of 1 lemon. V2 can grated pineapple. add two teaspoons water. with their juice. add 1 1 five to sirup. and lemon juice. box strawberries. dissolve in boiling water. cool. one-half cup of chopped nut meats may be added. through a sieve. add juice of lemon and orange. — % — Strawberry Sherbet Ingredients 1 egg. cup cold water. SAUCES FOR DESSERTS Caramel Sauce Melt one cup of sugar in a smooth. one-third cup water. 2 tablespoons boiling water. V2 can apricots. 1 square chocolate. 1 cup powdered sugar. add pineapple. butter. freeze. and finish freezing. 1 teaspoon gelatine. and pack in equal parts of salt and ice for three hours. when cool. soak gelatine in cold water. Chocolate Sauce (Hot) Ingredients cup sugar. 2 cups boiling water. Preparation Cream butter. when nearly frozen add the stiffly beaten white of egg. — — Cranberry Sauce . remove from sugar.— 96 SAUCES FOR DESSERTS Pineapple Sherbet Ingredients cup sugar. tea- % % spoon vanilla. beat well. Preparation —Cook until sirup threads. add three-fourths cup of boiling vv'^ater. cool. and chocolate fire. 2 teaspoons boiling water. 1 orange. Preparation Boil sugar and water for fifteen minutes. Strong coiTee may be used instead of water. mash berries. Preparation —2 cups water. and add cranberry sauce. or 1^/^ cups stewed dried apricots. 1 cup sugar. and vanilla. puddings. Frozen Watermelon Scoop out the inside of a watermelon with a large spoon. salt. when nearly frozen add the If preferred. white of 1 egg. if desired.
recipe for CoflFee Use Lemon Sauce (Evaporated Milk) Ingredients 1 cup evaporated milk. a few drops of red coloring. and serve hot. and beat before serving. a teaspoon of butter. but omit the lemon flavoring. add marshmallows and beat well. Fruit Sauce fruit. teaspoon nutmeg. 1 cup boiling water. 1 teaspoon butter. add a few grains of salt. Serve with Cottage Pudding. and cut in small pieces. add water gradually. and add one teaspoon cinnamon and one tablespoon of molasses. beat with a rotary egg beater until stiff. and mix well. Ingredients Vz cup sugar. Ingredients */4 Hard Sauce 1 1 vanilla. or teaspoon Preparation— Cream butter. Custard Sauce Make the same as Soft Custard. add butter and lemon juice just before serving. thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water. juice of V2 lemon.— SAUCES FOR DESSERTS Chocolate Marshmallow Sauce 97 square chocolate. or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added. teaspoon milk. 1 teaspoon soluble coffee. 1 tablespoon flour. Preparation Mix cornstarch and sugar in a saucepan. 8 marshmallows cut in pieces. add butter.4 cup sugar. Pi-eparation Melt chocolate. Currant Jelly Sauce (Pudding) Ingredients 1 tablespoon cornstarch. which have been washed. V2 tablespoon ginger. flour. 2 tablespoons water. ^ — — Date Sauce To Lemon Sauce add eight dates. cup powdered sugar. i/4 add flavoring and chill . — add sugar and flavoring. % — 1 until very light. add water and boil two minutes. few grains salt. Ingredients 1 — — Cinnamon Sauce Sauce. One tablespoon of shredded almonds may be added. % tablespoon butter. V2 teaspoon vanilla. add vanilla and serve hot. cup sugar. 2 tablespoons vinegar. 1 teaspoon butter. ^. stoned. Place milk on ice for a few hours. salt. 2 tablespoons currant jelly. when thickened add jelly. and serve hot vnth Indian Pudding or Steamed Fruit Pudding. simmer ten minutes. and cook ten minutes. sugar. Heat one cup of sirup of preserved or canned Ginger Sauce cup molasses. ^/i cup sugar. boil for five minutes. add sugar and milk gradually. or 2 tablespoons clear black coffee. Preparation Mix in order given. 1 cup boiling water. — cup butter.
Preparation Mix and serve hot with Cottage Pudding. Vz cup boiling water. neither sticky nor dry with flour. teaspoon vanilla. beat well. and add vanilla. add butter and flavoring. % — — Mocha Sauce Ingredients coffee. — — % PASTRIES Plain Paste teaspoon salt. Beat well before serving. Preparation— Cream shortening. and blend well. or — % cup sugar. % teaspoon — salt. mixing with a knife. 1 powdered — ^ cup butter or Crisco. Vz tablespoon butter. Preparation Sift flour. 2 teaspoons cornand rind of Vz lemon. laib in shortening with finger tips until mixture is like fine meal. Preparation Mix sugar. steamed puddings. Preparation Cream butter. add coffee and cocoa. Strawberry Sauce Ingredients 2 tablespoons butter. 1 % teaspoon lemon extract. i/4 cup butter. add marshmallows. the side of the bowl should be clean. blackberries or sugar. — % % . 1 cup cirushed strawberries. and simmer ten minutes. 2 tablespoons boiling v/ater. cup ice water. cup powdered raspberries may be used instead of strawberries. 2 tablespoons milk. teaspoon baking powder. add sugar and milk gradually. beat until they are melted. Serve hot or cold. and baking powder. — Soft Sauce To Hard Sauce add two tablespoons of hot milk. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon. add half of sugar gradually. and salt. i/4 cup shortening. beat well and do not chill. add water gradually until a soft but not sticky dough is formed. Preparation Boil sugar and water five minutes. Ingredients Wz cups of flour. cornstarch. add remaining half of sugar alternately with the water. stir constantly until boiling point is reached. juice hot water. Vz cup boiling water. cocoa. add hot water. a few drops at a time. salt. Marshmallow Sauce Ingredients 1 cup sugar. Roll paste on a lightly floured board into an even rectangular shape. or griddle cakes. and 1 1 beat until light. Slightly more or less water may be needed.— 98 PASTRIES Lemon Sauce Ingredients starch. and add strawberries. teaspoon tablespoonsoluble cup powdered sugar. when dough is mixed. Vi. 1 cup marshmallows. 1% cups teaspoon butter. Orange Marmalade Sauce Ingredients Vz cup orange marmalade.
Mock Mince Meat (Uncooked) Ingredients l^/^ cups chopped apples. cut with a larger cutter. V2 teaspoon cinnamon. and rub in with finger tips or chop with a knife in each hand until mixture is like fine meal. with dots of butter. berries. cup brown sugar. It keeps well if wrapped in cheesecloth and put in a cool place. 1 tablespoon lemon juice. then the remaining third. teaspoon salt. place upon whole rounds. ^d cup beef fat melted. roll out again. repeat for third time. place on a baking sheet. and bake in a hot oven about fifteen minutes. Preparation Mix in order given and let stand a few hours before using. or garnish with bits of pastry which have been cut in fancy shapes and baked. This is enough for one pie with two crusts. (Fills one large pie. moisten the edges of half of them with cold water. and fold. roll out and fold three times. etc. Pie Shell Roll paste one-quarter inch thick. jam. dot with butter as before. Vz teaspoon salt. cover an inverted pie plate. cover two-thirds of the paste. Vi teaspoon clove. inch thick. cup currants. Chill before using. ice water. double the amount of paste can be made with the same amount of labor. When shells are to be filled with creamed meats. Fill with jelly. cup coffee. Tart Shells Roll Rich Paste one-third of an. fruit mixture. roll out into a thin sheet and fold in four layers. and press down the edge firmly. 1/4 cup cranberries chopped. Rich Paste Ingredients 3 cups flour. Preparation Sift flour. or Remove pans. This rule makes two pies. Any good shortening may be used in place of butter. prick with a fork. and yet is a very good substitute for it.PASTRIES 99 divide butter into three parts. and press firmly together. chill. add lemon juice and enough water to form a stiff paste (about two-thirds of a cup). using one part. sugar and salt. 1 teaspoon sugar. trim paste evenly. cut out the centers of the other half with a small cutter. and bake in a hot oven about twelve minutes. Fill with cooked pie mixtures and cover with a meringue. and press the edges firmly. cut into small rounds. 1 tablespoon citron shredded. ^/i cup raisins seeded and chopped. so that there will be three layers of paste with butter between. but the butter flavor will be lacking. V2 teaspoon mace. Put paste on ice until thoroughly chilled. cover inverted tin patty pans or individual pie dishes. — — Patty Shells Roll paste one-eighth of an inch thick. and fill with any cooked creamed meats or vegetables. and bake in a hot oven about twenty minutes. add shortening.) — % % — ^ % . IV^ cups shortening. place on a baking sheet. It is less expensive than puff paste. fold first the unbuttered third. trim. or fruit paste. 1/4 cup vinegar. prick with a fork..
Preparation Line a pie plate with paste. and cover apples. stirring If fre- One cup of chopped cranberries may be substituted for the Store in jars or in a stone crock. teaspoon cinnamon. moisten edge of paste with water. 8 cups chopped apples. and cut a few small gashes in the center. Preparation Line a plate with paste. 1 tablespoon mace. put in a slow oven. V2 cup sugar. 2% tablespoons flour. 1 tablespoon cinnamon. — Mince Meat Preparation quently. mounding in the center. Cover. by standing. i/4 teaspoon clove. Preparation Beat the egg until stiff. ^4 cup granulated sugar.— 100 PASTRIES Ingredients 4 cups cooked beef chopped. salt. teaspoon salt. V2 cup jelly. roll out paste for top crust. 2 cups molasses. 1^ pounds seeded raisins. — Mix. cover pie. fruit sirup. add sugar gradually. flavor. spread over tarts or pies. 1 teaspoon allspice. and bake in a moderate oven ten minutes. and cook slowly about two hours. and bake about forty minutes. 1 teaspoon clove. 1 pound citron shredded. 1 quart boiled cider. (Fills two pies. V2 teaspoon mace. 2 tablespoons vinegar. spread on tarts or pies. ^A cup water. Preparation Mix and cook slowly for one hour. Preparation Beat the whites of eggs very stiff. jelly. If baked slowly. and bake the same as Apple Pie. 2 tablespoons salt. add gradually sugar mixed with baking powder. — — % . turn edge under the lower crust. V2 teaspoon pepper.) Ingredients — 1% — % % Meringue for Tarts and Pies Ingredients Whites of 2 eggs. mounding them in the center. mix sugar. 1 cup brown sugar. and dot butter over top. and bake about ten minutes for tarts and fifteen minutes for pies. and seasoning. i/4 teaspoon extract. 1 pound washed currants. 1 glass tart jelly. Blueberry Pie % % — cup Ingredients 2% cups blackberries. % teaspoon salt. fill with berries. moisten with a little coffee. — — One-egg Meringue Ingredients White of 1 egg. cup granulated sugar. 1 teaspoon baking powder. meringue will not settle. and press firmly. teaspoon nutmeg or cinnamon. add sugar and flour mixed. sugar. 1 teaspoon butter. i/4 cup beef fat melted. mince meat grows dry Green Tomato Mince Meat cups green tomatoes chopped. or grape juice. cut one-half inch larger than plate. 1 cup brown sugar. 2 cups chopped suet. cup raisins seeded and chopped. Sliced — — % Apple Pie Ingredients SVz cups pared and sliced apples. 1% cups apples chopped. fill with apples. The oven should be hot for the first fifteen minutes. and then the heat should be reduced. Brush with milk.
egg and salt. Ingredients 1*/^ — — Cranberry Pie Ingredients 2 cups cranberries. fill. — lemon. trim the edges neatly. — — Open Cranberry Pie cup water. and when nearly cool pour into a baked pie shell. or flour. Vz cup raisins seeded and chopped. 2 Ingredients 1% cups cranberries. let stand for five minutes. . cover bread with boiling sieve. line a deep plate with paste rolled thin. Prepare paste. and then the heat should be reduced. Preparation Mix berries. V2 cup dry cake crumbs. tablespoons sifted crumbs. salt. 1 cup sugar. Preparation Mix crumbs and milk. Roll paste one-quarter inch thick. ^/^ cup hot water. and then the heat should be reduced. Lemon Ingredients 1 slice 1 Pie 1 1 add sugar. let stand a few minutes. Prepare and bake the same as Cranberry Pie. % teaspoon Preparation— Remove crusts from bread. yolks 2 eggs. The oven should be hot for the first ten minutes. Make a Meringue of the whites of eggs. fill with cranberries. Bake about forty minutes. Vz cup water. add sugar. and water. Bake about forty minutes. add two tablespoons of dried and sifted crumbs. Mock Cherry Pie cups cranberries chopped and rinsed. trim the edge evenly and moisten edge with water. Garnish with bits of baked pastry. and press through a sieve. salt. fill with custard and dust with nutmeg. cover a perforated tin plate. stirring frequently to break the berries. water. and bake the same as Custard Pie. bread one inch thick. Preparation Mix. 1 cup sugar. The oven should be hot for the first fifteen minutes. the same as Apple Pie. — — % — — Gooseberry Pie To recipe for Gooseberry Patties. % teaspoon salt. nutmeg. build up a firm edge of crust. 2 tablespoons sugar. Preparation Chop cranberries. 1 egg slightly beaten. Custard Pie (Cake Crumbs) Ingredients 2 cups hot milk. moisten and finish with a half-inch strip of paste around the edge. rind and juice cup boiling water.PASTRIES 101 Cherry Pie Follow recipe for Blueberry Pie. using stoned cherries in place of blueberries and adding one-fourth cup more sugar. crumbs. cup sugar. 2 tablespoons sifted crumbs. add crumbs. lemon rind. and mix with sugar. and lemon juice. 2 tablespoons sifted crumbs. 1% cups sugar. rinse. cover with half-inch strips of paste placed half an inch apart to form a lattice top. and bake in two crusts. sugar and water and cook for ten minutes. and press through a eggs yolks slightly beaten.
and rub through a sieve. IVt. fill with mince meat. tablespoons flour. Prepare paste and bake the same as custard pie. 1 egg slightly beaten. pour into a deep pie plate lined with paste. orange. spoons butter. V2 cup cake crumbs. cut in quarters. Preparation Pineapple Pie Ingredients 1 can grated pineapple. and bake in a hot oven half an hour. 1 teaspoon cinnamon.— 102 PASTRIES Marlborough Pie Ingredients 1 teaspoon — 6 apples. and trim edges of paste with a knife. ly^ cups milk. 1 egg cup brown sugar. Vi teaspoon well beaten. add other ingredients in order given. ^ Preparation Stone prunes. 2 macaroons rolled. tablespoon butter. and cover with an upper crust with a few small gashes cut in it. — — ^ Preparation Mix sugar. and bake in a hot oven about forty minutes. add beaten egg. juice of 1 orange. 2 table- Preparation Pare and slice apples. and bake the same as Custard Pie. 2 eggs slightly beaten. Mix milk and crumbs. cornstarch. — Mince Pie Line a perforated tin plate with paste rolled one-fourth inch thick. 1 egg. grated rind of 1/2 cup sugar. reducing the heat during second half of baking. and mix with pineapple. Prepare paste. add other ingredients. fill. Orange Pie IVz cups hot milk. flour. moisten edges with water. cook until soft. few grains salt. slanting toward the center. turn the edge under lower crust about half an inch. Vz teaspoon ginger. and put into a pasteCover with lined plate. V^ teaspoon salt. Preparation strain. — Prune Pie Ingredients 2 cups cooked prunes. Ingredients % teaspoon salt. grated rind of Vz orange. grated rind and juice i/4 cinnamon. and bake in a hot oven about half an hour. — Pumpkin Pie Ingredients 1% cups baked pumpkin. press firmly. let stand five minutes. V2 cup sugar. add butter in small pieces. 1 cup sugar. and rind mixed. reducing the heat during second half of baking. cover with strips of paste. 1 lemon. — and . and bake about forty minutes. and press through a fine sieve. add one-quarter cup of water. fill. cover with sugar. salt. brush with milk. brush with milk. 1 tablespoon flour. mash and to one and a half cups add the other ingredients in order given. Line a deep plate or patty tins with rich paste. flour and salt. Cake crumbs may be substituted for macaroons. upper cinst. teaspoon % cup sugar. — % Cut pumpkin in pieces and bake in a hot oven.
Individual Raspberry Pie Roll paste one-eighth inch thick. add one cup of sugar. V2 teaspoon nutmeg. add one-half cup water. 2 tablespoons butter. . and cut in three-inch rounds. cover with raisins. and fill pans. put into a paste-lined plate. Prepare paste. fold double. Remove tops and stems from one Prune Patties Line patty pans with paste. juice and rind of lemon. 1% cups hot water. moisten edges with water. cool. mix. fill. Bake the small cut-out pieces of paste. cover with an upper crust. few grains salt. and scald with boiling water. and cook for ten minutes. and cook about fifteen minutes. Gooseberry Patties pint of gooseberries. 1 cup brown sugar. V4. 1 cup sugar. teaspoon salt. place on top of jam. cup sifted crumbs. line patty pans with paste. Bake in a hot oven about twenty-five minutes. 1 cup sugar. place in a strainer. % cup sifted crumbs. and press edges firmly together.PASTRIES Raisin Pie 103 Ingredients cup raisins seeded and chopped. Prick with a fork. ^4 teaspoon cinnamon. sugar. crumbs. % cup sugar. and bake the same as Custard Pie. and nutmeg and salt mixed. fill with gooseberries. and bake about fifteen minutes in a hot oven. Ingredients 1 1 raisins. press edges firmly together. — % % — Banbury Tarts — cup raisins. 2 tablespoons sultana raisins. % cup vinegar. and crumbs. With a small round cutter make three holes in each remaining circle. grating of nutmeg. put half a tablespoon of raisin mixture on half of each round. Preparation Mix in order given. cut into circles two and a half inches in diameter. V2 cup sifted —% crumbs. drain. Preparation— Seed and chop and mix with sugar. lemon. and serve with soup. Preparation Cut rhubarb in half-inch pieces. or until soft and well broken. cover with a lattice-work of narrow strips of paste. — Rhubarb Pie Ingredients 2 cups rhubarb. 1 egg beaten. and bake the same as Apple Pie. and moisten the edges with water. l^^ cups milk. — — Squash Pie Ingredients 1% cups cooked squash. Roll paste one-eighth inch thick. and cool. cup sifted crumbs. Bake in a hot oven twenty-five minutes. prepare filling as for Prune Pie. wash. cover with narrow strips of paste to form a lattice. and finish with a narrow strip of paste around the outer edge. and bake in a hot oven about fifteen minutes. Preparation Mix. Put a tablespoon of raspberry jam on half of them. and bake the same as Cranberry Pie.
fold double. M teaspoon paprika. —Rub shortening into flour with finger and mix Cheese Straws (Left-over Paste) Roll trimmings of pastry into a thin sheet.— 104 - PASTRIES Prune and Apple Tart Filling Use recipe for Prune and Apple Shortcake. place flat side down on a baking sheet two inches apart. add sugar. cover witl^ One-egg Meringue. cut into straws. Preparation % teaspoon salt. crumbs. sprinkle with grated cheese and paprika. 1 teaspoon butter. to a stiff dough with ice seasonings. 1 cup sugar. Roll out. i/i cup water. — % % Preparation Mix in order given. Fold each end toward the center 2 inches. and bake in a hot oven about six minutes. and chill. — Preparation— Cut Squash Patties (Without Eggs) teaspoon salt. Bake in a hot oven about twelve minutes. teaspoon mustard. — fill Cheese Straws cup flour. Vs Ingredients V2 shortening. repeat. ice water. and cook five minutes. Cinnamon Hearts Roll rich paste very thin in an even rectangular shape: sprinkle with powdered sugar mixed with a little cinnamon. with squash. shells. roll out very thin. in one-third inch slices. Line patty pans with paste. baking powder. 1 cup grated cheese. fold in four layers. roll out one-third inch thick. and bake in a hot oven about eight minutes. and baking powder. 3 tablespoons sifted crumbs. fill cooked paste and garnish with bits of cooked paste. cut with a two-inch cutter. and bake in a hot oven about twelve minutes. when coolj fill Patty Shells. add cheese. and bake in a hot oven about twenty-five minutes. fold in four layers. chill. and butter. . 1 egg yolk beaten. water. roll out again and fold as before. Rhubarb Meringue Patties Ingredients 2 cups rhubarb. and bake ten minutes in a moderate oven. egg yolk. Cheese Wafers Prepare paste as for Cheese Straws. put on ice to chill. V2 teaspoon lemon extract. M Vi tablespoon teaspoon tips. Ingredients 2 cups cooked and sifted squash. cup sugar. The paste should be about 12 inches long. Cut fold each end again toward the center. and cut into four-inch straws. rhubarb in half-inch pieces and cook with water ten minutes. 1 tablespoon dried and sifted crumbs.
put in granite kettle. and sprinkle each layer with brown sugar. add sugar. and in layers. a tablespoon of sugar. cook very slowly two or three hours until tender. Boil ten minutes. and slice apples. and to each quart of juice add one-third cup of mixed spices (tied in a bag). Add heated sugar. dot a tablespoon of butter over the top. cover with equal parts of water and vinegar. Wipe and core mixed with a little cinnamon or nutmeg. and cook in grape juice until tender. sugar. Skim well and pour into glasses. nutmeg and hot water. and simmer half an hour. — — Dark Red Apple Sauce Ingredients 8 tart apples. Vz cup sugar. COOKED AND UNCOOKED 105 FRUITS. Remove spices. and bake in a slow oven three hours. Bake in a moderate oven half an hour. Wash Grape Juice and Apple Sauce Ingredients 1 cup grape juice. Vz teaspoon nutmeg. and boil twenty minutes. Wash COOKED AND UNCOOKED To Cook Dried Fruit thoroughly in two or three cold waters. cup hot water. —Pick over. 4 apples. put into an earthen dish. or sugar may be . Spiced Apple Jelly apples. and cut into eighths. put into a greased baking dish Peel. cover closely. which have been coarsely chopped. and place in baking dish (not tin) in each cavity put a stoned date. 4 slices sponge cake or toast. stew. Two cups of grapes cooked with one-half cup of water and pressed through a sieve may be used in place of juice. and sprinkle with the juice of half a lemon. allowing one quart for each quart When cold and of juice. cool. Apple jelly may be used in place of dates. 1 cup sugar. heat to boiling point. cover with water. firm cover with melted paraffin. and cook half an hour. measure juice. add an equal amount of heated sugar. Baked Apples with Dates apples. and serve on toast or cake. slice six . mash and boil thirty minutes. add sugar.FRUITS. return to kettle and boil five minutes. scrape. and pour into glasses. basting of often. drain. pare. bake in a moderate oven about half an hour. and boil three minutes. — — % Baked Bananas bananas. cut in quarters. strain through a jelly bag. put in kettle with apples. and two tablespoons boiling water. and mash grapes. Preparation Pare and core apples. but not pared or cored. Preparation Boil grape juice and sugar for five minutes. core. and soak 24 hours. Grape and Apple Ingredients Preparation Jelly — ^ peck grapes. 3 tart apples.
Mash with a wooden spoon. — Mock Ingredients boiling water. % teaspoon clove. and serve with cream. put in colander and rinse with running water to remove seeds. grate rind of oranges and remove pulp. 1 cup water. 2^/1 cups sugar. % cup water. the water. Vz cup wash under running water cranberries in quarters. and cook until very soft. COOKED AND UNCOOKED — bananas.) —% — Cranberry Sauce cup sugar. Bar-Ie-duc Currants 1 cup large. Vj^ teaspoon 2 teaspoons cinnamon. Preparation Vt. ^4 cup wate^. cook fifteen minutes. add sugar and boil two minutes. Vz cup nut meats chopped. and cook five minutes. dry. cup chopped nut meats. 1 cup sugar. 1 cup raisins seeded and chopped. add the sugar. Ingredients 1 — % allspice. 1 cup raisins.— 106 FRUITS. add cranberries. — Pick over and wash berries. Ingredients 4 Bananas with Figs and Nuts 2 tablespoons powdered sugar. figs. Preserved Cranberries Ingredients cup water. Cranberry Conserve. sprinkle with sugar and nut meats. add into glasses. grated rind 1 orange. Preparation Wash cranberries and chop rather coarsely. — — Spiced Cranberries quart cranberries. heat gradually to boiling point.e and pour . and chop spread over bananas. scrape. heat slowly to the boiling point. and slice bananas. ^/i Preparation Peel. Ingredients 1 quart cranberries. cup sugar. and simmer for fifteen minutes. Grape nuts may be used in place of nut meats. and cook until sugar is dissolved. \^k pounds sugar. 2 cups brown sugar. place in colander. wash. (Useful for garnishing. For thick cranberry jelly. Preparation Heat water and sugar to the boiling point. order given. add berries. and raisins. add nut meats and pour into glasses. pulp and juice of 2 oranges. Preparation Wash currants. Preparation — Mix in and simmer half an hour. 2 oranges. Serve with cold meats. Seal in small glasses. and boil seven minutes. put in preserving kettle with sugar. and to remove the seeds. cup vinegar. seed raisins and cut in halves. 1 cup cranberries. add water. press through a Ingredients Preparation 1 — pint cranberries. — Cut Red Currant Conserve Ingredients 2 pounds red currants. 1 siev. oranges. hard cranberries. The berries should be unbroken. 4 figs. heat sugar and water slowly to the boiling point. and simmer until as thick as — — marmalade. skimming when necessary. and boil seven minutes.
water. quarter. quart water.FRUITS. hours. remove senna. heat slowly. If put in air-tight jars it will keep indefinitely. juice of 4 lemons. and chop fine. Preparation— Wipe pears. fruit peel into thin strips. basting occasionally. COOKED AND UNCOOKED figs. add pulp and juice from cores and boil ten minutes. add prune juice. and cook until sugar is almost absorbed. allowing Cut grape Baked Pears —8 hard pears. — % Preparation— Cut rhubarb. 6 pounds sugar. and 1 . mix per. 3 pounds sugar. put in top of double boiler. 1 107 Fig Paste (Laxative) Ingredients cold water. thick. cover. weigh peel. cup boiling water. to the cores and parhour. sugar. Stone the prunes. — % Preparation— Quarter and core pears. and add an equal weight of sugar. i/4 teaspoon salt. Preparation— Pare. Serve cold. cover with cold water. then add remaining sugar. add figs chopped fine. add the senna leaves tied in cheesecloth. a slow oven for four Pear and Ginger Marmalade Ingredients 8 pounds hard pears. food chop- fruit with and cook slowly about two Rhubarb and Fig Marmalade Ingredients 3 pounds rhubarb. or until it jellies. drain. and cloves. — 6 quinces. 1 pound figs. juice. simmer half an a sieve. 4 add sugar. changing the water once. pound preserved ginger. and bake hours. put in preserving kettle with half of sugar and let stand over night. Candied Grape Fruit Peel and soak twenty-four hours one teaspoon of salt to each quart of water. into inch pieces. or until thick. wash figs and put through food chopper. drain. juice and grated rind of lemon. ginger. in in an earthen dish. add a pint of water. grated rind 4 lemons. Orange or lemon peel may be used in the same way. pound Preparation— Soak prunes over night 1 Vz ounce senna leaves. in the morning boil until clear. remove stems. 1 lemon. in salted water. cloves. SVz pounds sugar. and cook until — pound prunes. and cook slowly until prunes are tender. and seasonings. and simmer while cores are cooking. unpeeled. Chop quinces. heat gradually to boiling point. add sugar and boil about five minutes. in cold water to cover. and core quinces. 1 teaspoon teaspoon clove. Cook slowly until thickened. using the finest cutter. and put through and ginger (chopped). and put Ingredients Vs % cup sugar. add lemon rind. and boil about one hour or until tender. Quince Honey Ingredients press through ings add one pint of water.
of V2 watermelon. put sugar and vinegar in a preserving kettle. V2 teaspoon cinnamon. 3 bananas. pulp. or until peel is tender. cut in inch squares. heat slowly to the boiling point.108 FRUITS. let stand over night. Baked Rhubarb and Bananas —2 cups rhubarb. boil sirup hard for fifteen minutes. 1% tablespoons cinnamon. remove the membrane from peels. add spices tied in a bag. stirring often with a wooden spoon. into one-inch pieces. 1 teaspoon ginger. . V^ teaspoon paprika. cover. and cook about one hour. measure. COOKED AND UNCOOKED Spiced Prunes cups cooked prunes. saving juice and discarding seeds. i/4 teaspoon salt. measure. 1 quart vinegar. This may be kept in a stone crock or sealed in glasses. and boil one hour. 2 lemons. % cup chopped cranberries. or until a little will "jell" when tried on a cold plate. boil about forty minutes. mix peel. Stone prunes. 3 1 tablespoon cloves. 1 table- Preparation Pare melon rind. tablespoon butter. unpeeled. one orange. 2 tablespoons sugar. and one lemon. Preparation —2 — Preparation ents. cut in small pieces. V2 cup prune juice. and bake in a slow oven two hours. add other ingrediand simmer twenty minutes. lemon juice and ginger. and pour over melon. and cook one hour. Serve hot or cold. put melon rind into a stone crock. using medium cutter. and to each cup add three cups of cold water. and juice. cut in halves crosswise and discard seeds. Preparation—Wash rhubarb and cut. add sugar and butter. spoon allspice. Serve with cold meats. put in preserving kettle with sugar. Ingredients 1 peel and slice bananas. and drain. add an equal amount of sugar. cook slowly about two hours. % cup sugar. wash. remove pulp with a teaspoon. 3 pounds sugar. Skim when necessary. — Preparation— Scald Sweet Pickled Watermelon Rind Ingredients — Rind — pounds brown sugar. and put peel through the food chopper. Three-in-one Marmalade Cut in halves one grape fruit. few gratings orange rind. or until tender. and peel tomatoes. and arrange in a baking dish in alternate layers with the rhubarb. Red Tomato Jam Ingredients 3 pounds ripe tomatoes. juice of 1 orange. add melon rind.
clean saucepan.. and work with a bit of fondant into small balls. or. add boiling water. flavor and color as desired. Preparation Put sugar in a smooth. or until sirup will form a soft ball when tested in cold water. wash down with a clean brush which has been dipped quickly into cold water. Vs teaspoon cream of tartar. melt over hot water.CANDIES 109 CANDIES Plain Fondant Ingredients 4 cups granulated sugar. Quick Fondant Break the white of an egg into a bowl. turn them toward the center. clear coffee in place of water. Flavor with oil. As sirup granulates around the sides of saucepan. but cooking chocolate is satisfactory if half a teaspoon of butter is melted with each four squares. and flavor with a few drops of oil of spearmint. 1 cup boiling water. lime. dip bonbon centers one at a time. Bonbon Centers fruits or nuts into small pieces. pour out upon a slightly oiled slab or large platter. when it begins to lump. or for bonbon centers. and dip centers the same as for Fondant Bonbons. and stir until dissolved. CoflFee — — Fondant Follow recipe for plain fondant. extracts. Or. using strong. or any desired flavor. Let stand a few hours before using. and remove with a fork or confectioners' dipper. Confectioners' chocolate is best for dipping. and boil without stirring to 240° F. stuffing dates. orange. Fondant Mints Put plain fondant in cups. knead with the hands until smooth. and color as desired. Dot chocolate (sweetened) may be used if preferred. or for dipping. color lightly if desired. This may be used melted for mints. if only a small quantity is needed. Cliocolate Bonbons Melt bitter chocolate in a cup over hot water. add a tablespoon of water and about two cups of confectioners' sugar. let stand a few hours before dipping. and drop from a teaspoon upon oiled slab or platter. as the edges begin to harden. for centers. melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup. heat slowly to boiling point. wintergreen. prunes. Use for mints (rolled and cut). or enough to knead. or nuts. cherries. Keep centers small so that bonbons will not be too large when finished. and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy. . place on an oiled slab or platter until cold. when cooled. Cut candied Fondant Bonbons Melt fondant over hot water. add cream of tartar. or grated orange or lemon rind. or keep in a covered jar until needed.
If you cannot get the fresh cocoanut use the desiccated. two or three drops at a time. Dip but one ball at a time. Stir steadily until it is melted. recollecting not to soften it too much to handle it well. and as you take out each ball deposit it on waxed paper. have your perforated spoon or your candy dipper at hand. taking pains not to thin it so that it cannot be used with success. and as you drop your fondant ball or cone into the chocolate mixture with one hand be ready with the other to take it out the instant it has been immersed. to my mind. add a very little hot water. which you have melted by putting it in a cup set in a vessel of boiling water. melting again the unsweetened chocolate. set it back over the fire again and bring the water to a boil long enough to soften the chocolate to the required state. When the chocolate mixture hardens during the dipping. as it sometimes will even when standing in an outer vessel of hot water. either small balls or cones. and into this dip your balls.110 CANDIES WITH COOKED FONDANT CANDIES WITH COOKED FONDANT: CHOCOLATES. and then blend with the chocolate. but this. ranged on waxed paper. Melt unsweetened chocolate in a double boiler. Make your fondant Chocolate Creams (No. dip them into the melted fondant. which ybu have mixed with the melted. lacks the excellence of the fresh. 2) Prepare your fondant as before directed. FRUITS Chocolate Creams (No. rubbed with a little melted butter. before you begin to dip them. work vanilla sugar into it before you make it into balls. if the fondant seems too dry and hard. If the mixture is too thick. and when they have hardened on waxed paper for a couple of hours. working into it vanilla sugar or any other flavoring you wish. Do the work quickly. Melt unsweetened chocolate in a double boiler. and to this add an equal quantity of fondant. and if the coating is not sufficiently thick repeat the process when the first coating has become cold and hard. leaving it to get hard before touching it. 1) into centers of the size you wish. unsweetened chocolate. and let them stand on waxed paper for several hours to harden. NUTS. Flavor with vanilla sugar or. Chocolate Cocoanut Creams Into four tablespoons of fondant work two tablespoons of grated cocoanut. If you wish vanilla flavoring for the fondant. either by sticking a toothpick into each one and dipping and drawing out the ball by this means. Shake off into the chocolate any drops which may be dripping from the spoon and deposit the balls with their chocolate coating on the waxed paper. You will do better work if the chocolate is in a shallow rather than in a deep vesseL The former is easier to use. or with the help of a perforated spoon or candy dipper. dried in the oven but not brovnied. Bear in mind that the centers are made of sugar. and will melt if allowed to remain in the hot chocolate for more than an instant. Let your balls or cones dry for several hours. use a few drops of vanilla extract. Make the mixture into balls. .
or into the chocolate mixture already given. crystallized ginger. plums and the like may be quartered. Creamed Figs Soak pulled figs in sherry. Stand on waxed paper until firm and dry. Chocolate Nut Creams the kernels of larger nuts. split filberts. first washing them in clear water and letting them become entirely dry before putting them into the wine. Leave them in this for a couple of hours. Cocoanut Cream Balls Make them as directed for centers of Chocolate Cocoanut Creams and dip in fondant which you have melted and then flavored and tinted to suit your taste. Open them at the stem end. halve and before handling them. thrust in a flat cake of fondant about the size of a quarter and three times as thick. and make into balls or cones. Let them become entirely cold on waxed paper Blanch almonds. and boil until it makes a soft ball in water. Set aside to become cold and firm. Only dried or crystallized fruits may be used for this purpose. Knead these into a tablespoon of the fondant.CANDIES WITH COOKED FONDANT Chocolate Butter Creams 111 Put a cup of granulated sugar over the fii-e with a tablespoon of good butter and two tablespoons of rich cream. roll the figs in powdered sugar. Or you may use chopped English walnuts or hickory nuts or pecans or Brazil nuts. Chocolate Fruit Creams Use for this any candied fruit you wish. and any of them serve as centers for balls or cones of fondant. Cherries may be left whole. and make it into balls. When cool. Set these aside to cool. and dip the balls in this. with unsweetened chocolate and an equal quantity of melted fondant. a candy dipper. using a perforated spoon. set them in the oven until entirely dry and slightly warm. may Chocolate Nut Balls Blanch and chop fine almonds and pistachio nuts in the proportion of six of the almonds to one of the pistachio nuts. Make a ball of a small quantity of fondant. citron. After these have stood several hours. then dip it into the unsweetened chocolate and melted fondant prepared as in recipe for Chocolate Creams (No. or even a fork. beat it as you would other fondant. and are firm. . flavor with a few drops of bitter almond. using the nut as the center of this and seeing that the kernel is entirely enveloped in the sugar. 2). raisins seeded. Make a chocolate mixture as directed in the preceding recipe. and lay them in a box lined with waxed paper. until it is very white and of a doughy consistency. as moisture from the fresh fruit would soften the fondant coating. flavor by the addition of vanilla sugar or a few drops of vanilla. they may be dipped into the chocolate and fondant mixture like Nut Chocolate Creams. When they have stood two hours dip them into melted fondant. or candied pineapple cut into dice. flavored and colored. then take them out and lay them in a colander to drip for half and hour.
pressing them into the fondant that they may hold fast to it. Creamed Dates Select large. Spiced Squares — — Take from the mass of fondant about a half cupful. and a few candied cherries. or any other candied fruit with stones or pits may have these removed and little rolls of the fondant made to fit into the vacant space. Creamed English Walnuts fingers make a ball of the fondant. remove the stones. you may roll them later in the white of an egg unbeaten and then in granulated sugar. make small slightly flattened balls of the fondant. This gives them an attrac- — — tive sparkle. press into a shallow mold with straight sides and cut into squares. seeded raisins. Work these into the fondant. so that when it becomes firm it may not be too hard. Tutti-Frutti Squares Into four or five tablespoons of fondant knead a tablespoon of citron. ginger. Keep them in a box. crystallized ginger and pineapple. and then roll them in powdered sugar. and knead until the spice and the liquor are well worked into the fondant. flatten it out. chopped . taking pains not to make the fondant too soft to handle. work into it a coffee spoonful of Maraschino.112 CANDIES WITH COOKED FONDANT Creamed Almonds and blanch Jordan almonds. Flavor with lemon juice and a few drops of rum. fleshy dates. fill the dates with the fondant as directed in the preceding recipe. softening it over hot water if it is too hard to handle easily and moistening it with a few drops of any flavoring you wish. and dip as you do the Cocoanut Creams or Chocolate Cocoanut Creams. Fruit Rolls Chop fine candied fruits pineapple. form into rolls. cherries and put with them a few seeded raisins. Shell Creamed Crystallized Fruits Cherries. the shape and size of caramels. Lay them on a plate to dry With your and harden. Have ready the halved kernels of English walnuts. Wrap each of these in waxed paper and keep all in a box. and lay the ball of fondant between them. Press it into a shallow mold with straight sides and cut it into square blocks. If you wish. that they may not dry out before using. peaches. sprinkle it with the same quantity of ground cinnamon and half as much cloves and nutmeg. pressing them into the sugar until sure it will adhere firmly. Or you may make them into balls or cones or small square blocks. blanched almonds. and on each side of these place an almond kernel. plums. wrap these in waxed paper.
like an ice cream slicer. If they are left in longer than the second needed for dipping them they are likely to There is always danger of this vdth fondant. unsweetened chocolate. and stir over hot water or in a vessel set in a pan of hot water until thoroughly melted. If you choose. — — CANDIES WITH COOKED FONDANT: MISCELLANEOUS SWEETMEATS Candied Rose Leaves cup of fondant three drops of lemon juice. and last of all the pink. Candied Mint Leaves can be prepared in the same way.CANDIES WITH COOKED FONDANT Variegated Tutti-Frutti 113 Divide your fondant into four parts. Drop the mints into it one at a time with the left hand and remove with the candy dipper or perforated spoon or fork held in the right hand. and boundless patience. so that they will adhere to one another without blending. Lay the strip of chocolate for a foundation on waxed paper. but if they do not seem sufficiently sugared. and leave it white. Press these closely together. holding the violets by the stems to dip them and laying them on waxed paper or in an oiled colander to dry. as they are to be coated with chocolate. Each one of these should be made into a ball. add to the fourth enough raspberry sirup to tint it pink and flavor it delicately. work a little grated lemon rind and a few drops of the juice into the second portion. or even leave them white. and trimmed into thin strips. Wrap in waxed paper and leave for half a day. which you have spread cut and allowed to become dry but not crisp. unless one has plenty of flowers. the white. Flavor one with vanilla. each having all four flavors and colors in it. unlimited time. taking pains to put the mints far enough apart to keep them from running together. so with the thin mint or wintergreen drops. about an inch vdde and as long as the material in them will permit. perfect rose leaves. then trim off the ragged or uneven edges with a sharp knife and cut the candy into blocks. or you may use the vegetable colorings. but especially melt. Have fine. color the third with melted. making it a pale yellow. Dip each rose leaf in the fondant. on this place the yellow. Prepare the coating of equal parts of melted chocolate and fondant. Let them become cold and hard before dipping them. Add to a Candied Violets Follow recipe for Candied Rose Leaves. next to this the vanilla. . Chocolate Mints Prepare peppermint creams from the fondant by adding to it a few drops of essence of peppermint and then dropping the softened fondant by the coffee spoonful on oiled paper. take it out carefully with the point of a toothpick. you may color them pale green with spinach coloring or delicate pink with cochineal. The work of candying flowers is not simple and is hardly worth the trouble it costs to do it at home. kneading this into the fondant with a spoon. then flattened with the hand and a broad-bladed knife. repeat the dipping process. and lay on an oiled board or a sheet of waxed paper to dry. When they have stood for several hours they should be ready to put away.
using a few drops of essence of wintergreen instead of the peppermint. put a half cup of it with an equal quantity of fondant. kneading it until it is soft and well mixed. if necessary. hold it for a minute. Tap this against the side of the saucepan as you lift the nut from the fondant. If the latter. Dip the berry into the fondant. Should the strawberry not be sufficiently coated by one dip. Put to dry on waxed paper. always keep the fondant in a vessel set in another of boiling water. Cocoanut Strips Grate cocoanut and allow a half cup of this to one cup of the fondant. Stir the fondant constantly.114 CANDIES WITH COOKED FONDANT Chocolate Chestnuts you must use the French chestnuts or marrons. While dipping your nuts or fruit. putting it in cautiously a little at a time. until you have the right stiffness. put gently on waxed paper and set aside. Cherries. softening it with a few drops of boiling water. fresh or brandied. using a candy dipper or perforated spoon. Macaroon Chocolates purchase the almond paste of which macaroons are made. using this with caution lest the candy become too soft. add to it a few drops of bitter almond. and into this dip the chestnuts. Press the candy into a shallow pan with straight sides. These berries should be put in paper cases before serving. and knead them together. flavor with a little vanilla. For this. and will not keep more than a few hours. Have ready firm. making a layer about the thickness of a caramel. No color of the strawberry should show through the fondant. Work the cocoanut into this. that it may drip a little. either the candied or those conserved. they must be drained from sirup and dried in a warm oven. If the mixture is hard and too crumbly to handle easily. For this Chocolate Wintergreens Prepare as you do the peppermints. Make it into balls or cones and dip these in a mixture of melted. adding this cautiously so as not to make the mixture too thin. Melt equal parts of unsweetened chocolate and fondant. The juice in them softens the filling by the end of that time. Malaga grapes and sections of oranges or mandarins may be creamed in the same way. and if this does not soften the candy sufficiently add a little hot water. then lay it on waxed paper. and if it seems to lack the right consistency add to it confectioners' sugar. and after they are dipped laying them on waxed paper until the coating has hardened. dip it again. The freshly grated cocoanut will soften the fondant a little. . Hold each one firmly by the hull. but not washed. unsweetened chocolate and fondant heated together in a vessel set in boiling water. Creamed Strawberries Heat half a cup of fondant in a saucepan set in an outer vessel of boiling water. gathering this carefully between the thumb and fingers. and cut it into long strips when entirely cold. ripe strawberries which should have been shaken and brushed clean of dust. allowing the drops to become cool and firm before dipping them.
roll the piece on waxed paper until you have converted it into a long. or walnuts. Two tablespoons of the nuts will be sufficient for this quantity of fondant. and boil until it reaches the soft-ball stage. flattening them slightly on one side. On this press half a pecan. Proceed as directed with plain fondant in the instructions given for preparing this. instead of the nut. then roll your pieces of fondant first in this. kneading it until they are thoroughly incorporated. In this connection I wish to repeat my counsel to have all ingredients and implements at hand before you start on your work. unstirred fondant for a second and then rolled in granulated sugar. Nut and Fruit Bonbons Divide your fondant into several portions. and last in granulated sugar. slim roll. — ' Nut Rolls Flavor half a pound of fondant with a few drops of vanilla and work into it chopped almonds. If this seems too large for your purpose. or a seeded raisin.CANDIES WITH COOKED FONDANT Maple Fondant 115 Put one cup of crushed maple sugar. Make Maple-Nut Squares Chop fine two tablespoons of nuts. Set aside to become hard and cool. and press upon the plane surface a nut of any sort. a blanched almond or a slice of a Brazil nut. giving each a different color and flavor. Press the fondant into a shallow pan with straight sides. flattening them slightly on one side. In the same manner you may use. then form balls from it with the fingers. melt a length. so that you may not be interrupted at a critical moment to go in search of something you need in a hurry. and a half cup of boiling water together over the fire. and when this is cold cut it into squares. rubbed with confectioners' sugar. a walnut kernel. add a quarter teaspoon of cream of tartar. lay them on waxed paper to dry. and work into a cup of the maple fondant. either one kind or mixed. then in the chopped nuts. making a sheet about half an inch thick. These bonbons may be served plain. a portion of the kernel of an English walnut. . cut it in two across the Have ready two more tablespoons of chopjied nuts. pineapple. a little piece of crystallized fruit. Shape balls about the size of a marble. Divide the fondant into pieces about the size of an English walnut and with the palm of the hand. angelica. Stir until dissolved. one cup of granulated sugar. or may fig. a blanched almond. pecans. little of the fondant in a shallow dish. As the fondant hardens rapidly it is better to work and soften only one tint or flavor at a time and make all the bonbons of this special variety at once instead of going from one to the others. like a bit of ginger. Maple Fondant Bonbons the maple fondant as directed above. to give them a sparkling finish. be dipped in melted. or a small square of citron or other candied fruit of a flavor which will combine agreeably with the maple. cook five minutes longer. a pecan.
Fruit and Chocolate Confections Prepare as in preceding recipe and tablespoons of grated chocolate. as for Fruit Confections. and press between two of these. or yellow. Fruit and work into the is mixed fruits two unsweetened best for this. stirring it so that it may not go back to sirup. stir until it is well dissolved and comes to a boil. Follow the same plan of mixing and finishing. or chocolate and strawberry. dip the maple bonbon in this. green. or upon buttered plates. Melt white fondant. and lay it to dry on waxed paper. but do not let them brown. Follow the same ting. If there is more. and mix with the fruit.. CONFECTIONS AND DIPPED CANDIES Almonds. until it is a thick paste. Form BONBONS. the half kernel of an English walnut. over the fire with one tablespoon of water. Creamed Shell and blanch burnt almonds and lay them in the open oven to Put one cup of granulated sugar dry. straight-sided pan. pinching the edges together so that the nut is entirely encased. Fig Paste In just enough water to cover them. You may vary these by dipping some of the bonbons in chocolate and by tinting the white fondant pink. boil a pound of pulled figs When soft. lined with buttered paper. selecting flavors which will heighten each other. take them until soft (first washing the figs carefully). as vanilla and raspberry. There should be about one cup of this. laying them on waxed paper until they harden. and when cool cut into squares. Between these inclose slices of candied fruit or nuts. Putting the water to one side. grind. take it out with a candy dipper or perforated spoon. boil it down Stir in three cups of sugar and cook slowly to the required quantity. lemon or orange and vanilla. Drop into this the blanched almonds a few at a time and take them out immediately with a perforated spoon or candy dipper. The the fruits are so heavy with sugar be rather cloying. etc. Surprise Bonbons disks of the fondant as directed in recipe for Maple Surprise Bonbons. and dip these into maple fondant or chocolate and fondant mixture. then return them to the water in which they were stewed.116 BONBONS. Or you may make the inner bonbon of a different color and flavor from that used in the coating. CONFECTIONS AND DIPPED CANDIES Maple Surprise Bonbons Of the maple fondant make disks about the size of a quarter of a dollar and twice as thick. chop the figs fine. . as that further sweetening would process of rolling out and cut- Nut Confections To the ingredients given in the recipe for Fruit Confections add a half pound of English walnut kernels or of blanched almonds. while soft. from the fire and drain. Turn into a shallow.
are better than the tongs with claws. after boiling begins do not stir at all. Make Oranges. Do not stir the sugar after it is dissolved but boil. The old-fashioned kind. or other small fruits. As soon as it is brittle remove from the fire. Lay the dipped fruits on waxed paper. it may be heated once or even twice. Malaga or Tokay grapes. removing the white inner skin. Fruit (Candied) Dipped or Glazed citron. but not more than that. two at a time on a stem. with two miniature spoons at the end. Fruit (Fresh) Dipped or Glazed the sugar for dipping by the preceding recipe or as follows: Stir until boiling two cups of sugar. You should have the small paper cases in which to put them if you mean to serve them as bonbons. as after a second heating it becomes too hard to be used for this purpose. roll the pieces in granulated sugar. To dip these you must either hold them by the stem or else with a pair of candy or sugar tongs. pineapple. work together until all are blended. dropped into cold water. and arrange in a box lined with waxed paper. CONFECTIONS AND DIPPED CANDIES Fruit Confections 117 Put through a meat chopper a half pound each of figs and crystal- lized ginger and a quarter pound each of candied angelica and cherries. paper at hand on which to lay the candy. ripe cherries. and after the sirup reaches the brittle stage add to it the juice of a lemon. placing waxed paper between the layers. Be careful not to stir it at all. as directed for other candied fruits. Boil together three cups of sugar and one of water. roll with a rolling pin or press with the hands into a sheet about the thickness of a caramel. crystallized ginger. wiping the sugar crystals from the inside of the saucepan as they form there. into the sirup. but wipe the sugar crystals from the sides of the saucepan as already directed. becomes brittle at once. Watch carefully. Cut into small shapes with a cake-cutter or with a sharp knife. and cook until a little of the sirup. sprinkling with a good layer of confectioners' sugar the board on which you do this. since these are likely to pierce the fruit and the juice which escapes thins the sirup and may prevent its hardening as it should. a piece at a time. set it in a pan of boiling water. the fire. or a candy dipper. but the dipped fruits made in this way are an attractive garnish for cakes and desserts. and dip into it quarters of oranges or of mandarins. and a tablespoon of corn sirup. per- Cut Have sheets of waxed forated spoon.BONBONS. Dip the sections of orange into this and lay on waxed paper to dry. Have ready in a saucepan a half pint of water and stir This should be done over into this two cups of granulated sugar. stand the saucepan in a pan of boiling water. . Candied Peel large. and take it out at once with a greased. that the sirup does not cook too long and change color. a fork. drop your fruit. or any other fruit into small squares. If the sugar in which you are dipping your fruit hardens. When the sirup reaches the brittle stage take it from the fire. one cup of water. sweet oranges and divide carefully into lobes.
When dry it can be rolled up. allowing a quarter pound of sugar to every pound of the peaches.118 BONBONS. Protect it from the flies and other insects by fine netting or by panes of glass. supply a further sun treatment. bring to a boil. then take them out with a perforated skimmer and spread the berries on flat dishes. and insert tiny rolls of this in the raisins. and the sweetmeat will keep indefinitely. If one day more does not dry them sufficiently. a shred of citron or candied ginger. Or you may use single fruits or nuts a sliver of almond. Sprinkle it lightly with granulated sugar before rolling. Blanch almonds. Pick them from the stem and lay them in cold water for several hours. rubbing all the fuzz from them. and put the fruit over the fire to stew. Peach Sweetmeats may be made in the same way. At night bring them in. Cook until soft. Small peaches may Stuffed Raisins purpose buy the finest layer raisins. cut in half and remove the stones. Make a little incision with a small. but I think that even the grown-ups who eat it for the first time will find the taste pleasing and with a reminiscence of the ripe peach aroma about it that cannot be found in more elaborate candies. or anything else of the kind and put them in. Perhaps this might not have quite the flavor to others that it possesses for the Virginians who learned to love it in childhood. protecting them by netting. stirring and mashing it as it simmers. or pecans. so that they may plump and soften. Wash them carefully. and drop the berries into it. divide the kernels of English walnuts. alternating the layers of fruit with strewings of sugar. Wrap in waxed paper and then in a cloth. Leave them in only until the sirup regains its boil. and the next morning turn the fruit over and give it another sunning. roll the raisin granulated sugar and lay in boxes lined with Strawberry Sweetmeats Hull fresh ripe strawberries and sprinkle them with granulated sugar in the proportion of a cup of this to every pound of fruit and let them stand in this for four hours. Drain the sirup from the berries at the end of this time and put it over the fire in a preserving kettle. In either case. and remove from Brazil nuts all the dark inner skin. but they should be unspecked. peel chestnuts and roast them very lightly. then dip the rolls into sugar. For this — — —the and slip these into outer one waxed paper. hickory nuts. . and set the "leather" in the hot sun to dry. —in the larger raisins. A good plan is to sort the raisins into two sizes. Prepare such a fruit mixture as directed for stuffed prunes. and w^hen it reaches the consistency when it can be spread out on a board in a thin sheet turn it out on platters or on a board well greased with butter. Place these in the sun and leave them out all day. Pack them in glass jars. fill the smaller with such stuffing as I have described. CONFECTIONS AND DIPPED CANDIES Nuts Dipped or Glazed These may be prepared by either recipe and are dipped as fruits would be. sharp penknife or a pair of scissors and slip out the seeds. Peach Leather be used for this.
that as Add Cough Drops Put a half cup of slippery-elm bark and the same quantity of white flaxseed the whole seed. stirring them occasionally. 2) Measure a half cup of white flaxseed the whole seed. If you wish. Have a mixture made of candied ginger. fig. but there must be added of a lemon for every three pounds of the ounces of green ginger in the same proporequal to the Peach Leather. let the bark soak in this for an hour. restoring the prunes as nearly as you may to their natural shape. Fill with this the spaces left vacant by the stones.HOMEMADE COUGH CANDIES Quince Leather This may be made like to it the rind and juice fruit. set the saucepan over the fire. and add to the sugar. It is good. put into a half pint cup as much of the bark as it will hold. can. dates. Drop the mixture from a teaspoon or candy dipper upon oiled or waxed paper and leave the cough drops on this until they are entirely cold. what you will chopped fine with fruits an equal quantity of English walnuts. Strain into a saucepan. into a saucepan or bov/1. but not 119 the Peach Leather. — — HOMEMADE COUGH CANDIES Cough Candy (No. Then put them in the steamer and cook until the skins are tender. Stirring constantly. — — . pour over it a half pint of boiling water. roll them in granulated sugar. and pour in enough hot water to fill to the brim. pressing from the seed and bark all the water you — — much as possible of the value of these may be obtained. Put three cups of granulated sugar in this infusion. not the meal into a dish. Stuffed Prunes Select the large prunes for this and lay them in cold water for three hours. Into another dish measure a cup of broken slippery-elm bark and pour over this just enough water to cover it and let both steep for two hours. strain the water from the slippery elm and the flaxseed. peppermint. Cough Candy (No. This is better if flavored to taste with lemon juice. turn out into a buttered tin and when it is cold break into small pieces. and put them aside to become thoroughly dry and firm before eating them. and boil the mixture until it is brittle when dropped into cold water. Moisten the paper on the under side and they will come off easily. or blanched almonds. At the end of that time put three cups of brown sugar in a saucepan. you may flavor with lemon juice. Slip out the stones. cherries. Fill another half-pint cup half full of whole flaxseed and brim this with hot water. At the end of that time strain through a flannel or jelly bag. 1) Break slippery-elm bark into small pieces. leaving the seed to soak for an hour. and stir it for two minutes after the sugar melts. or else a couple of tion. pour one cup of hot water over them and steep for an hour. three pounds of granulated sugar and the juice of two lemons. or wintergreen when you mix the sugar and the infusion. cook until the sugar has boiled past the sirup stage and becomes sugary again. Turn out into buttered pans or dishes and cut or break into pieces. pecans.
Hoarhound Drops Prepare the infusion of leaves as directed in the preceding recipe and make the mixture of sugar and water. and stir until it has boiled to the stage where a little of it is hard and elastic when dropped into cold water. mark into squares with a knife. and then drop it from a teaspoon or a candy dipper upon buttered paper and let it become cold before removing from the paper. pour a quart of boiling water upon it. and when cold break apart. Licorice Wash a Cough Candy Break two ounces of licorice in a half cup of hot water. then set it aside and let the moss become cold in the water. turn from the saucepan into buttered pans. cook until the candy has reached the brittle stage. put over the fire with two cups of brown sugar. and simmer very gently for half an hour. When it is elastic without being brittle. Add a tablespoon of lemon juice. and let this boil down until you have only a pint of the liquid. Either the candy or the drops may be made from the fresh hoarhound leaves as well as from the dried. then cook without stirring until the mixture is brittle when a little of it is dropped into cold water. . remove to a cool place and leave until cold. Take out the moss. cut into squares when the candy begins to harden. Heat these in a saucepan with two cups of confectioners' sugar. Break it into small pieces. and stand this in a warm place to dry. and when cold break these apart. Irish Moss Cough Candy cupful of Irish moss in cold water. Stir until dissolved. put it over the fire.120 HOMEMADE COUGH CANDIES Hoarhound Candy Steep a heaping tablespoon of hoarhound leaves in a half cup of boiling water and let them stand in this for an hour. well buttered. add a tablespoon of vinegar. When the sugar is dissolved add a tablespoon of lemon juice. Turn out into a buttered pan. Add to this four cups of granulated sugar. and put it with a cup of gum arable which has been dissolved in a cup of wai*m water and strained through a cloth. leave until dissolves. return to the fire the water in which it was cooked. and boil until a little of the candy is brittle when dropped into cold water. Pour into a shallow pan. stir until the sugar is dissolved. strain off» squeezing the leaves to get all the value from them.
Stir until well mixed. cook ten minutes longer. continue the low. watching carefully that the candy does not scorch. put in two ounces of unsweetened chocolate and two tablespoons of butter. . Flavor with a teaspoon of vanilla and take from the fire. 1) Put two cups of sugar into a clean agate saucepan with a cup of two tablespoons of vinegar. quarter of a pound of chocolate. taking late.UNPULLED CANDIES 121 UNPULLED CANDIES: BUTTERSCOTCH AND CARAMELS Bntterscotch (No. Test a little of the candy in a cup of cold water. and cut into squares as soon as it is cool. Cook until a little hardens when dropped into cold water. then cook without stirring for fifteen minutes. turn into a greased pan. cook steadily until a little of the candy is brittle if dropped in cold water. in a saucepan Mix Chocolate Caramels (No. 3) Mix one cup of molasses with a quarter cup of water and a half cup of granulated sugar. Pour into buttered pans and proceed as already directed in caramel recipes. flavor with two teaspoons extract of vanilla. Mark into squares with a greased knife and let it become perfectly cold before eating it. and four tablespoons of butter. bring to a boil and cook for ten minutes. and leave in the pan until entirely cold. If it forms a soft ball between the fingers it is ready to be taken from the fire. pour the candy into this and set aside to cool. steady boil. half a cake of unsweetened chocoBring to a boil slowly. Stir over the fire until the sugar is dissolved. 2) Boil together a cu]^ of brown sugar. quarter of a pound of butter. and two cups of molasses until it reaches the soft-ball stage. dry place. Have ready a large clean tin. and cook until the chocolate melts. if not. and pour into shallow pans to cool. When it begins to form cut into squares with a buttered knife. Chocolate Caramels (No. until the soft-ball stage is reached. 2) two cups of brown sugar. Leave it in the pan until cold and brittle. greased with butter. half a pint of milk. Should the molasses make it too stringy for your taste. add two teaspoons vanilla. a half cup of water. Keep the box in a cool. mark into squares with a knife as soon as the sirup cools. Add then half a cup of butter. turn into buttered tins. use equal parts of this and the sugar. half a cup each of molasses (not siinip) and cream. Add four tablespoons of butter to the sirup and boil until a little dropped from a spoon in cold water hardens at once. Chocolate Caramels (No. and then put away in a jar or in a box lined with waxed paper. take at once from the fire. care the sugar does not scorch before it is entirely melted. cold water and Butterscotch (No. 1) Bring to a boil four cups of granulated sugar.
leave them over the fire until the chocolate is well melted. then stir in two tablespoons of butter and three tablespoons of coffee. After the coffee and butter have gone into the sirup. this is a rich and rather expensive candy and too much of it should not be eaten at a time. dropped into cold water. Cook until a little of it. Maple Caramels (No. turn into buttered tins. watching carefully that the milk does not scorch. and when cool mark into squares with a buttered knife. adding a tablespoon of vanilla. and cook steadily. and v/hen cool cut into squares with a greased knife. will form a ball. add a teaspoon of flavoring. forms a soft ball. put with half a pint of boiling water in a saucepan. Turn into greased pans. So thick a mass will take a long time to cool even enough to be cut into squares and still more to become cold enough to eat. Pour into a greased pan. add this to the sirup and cook until a little of it. Cocoanut Caramels Put three cups of granulated sugar. put it over the fire in a quart of rich milk. and stir the sugar in this until melted. Cofifee Caramels Slowly heat a cup of brown sugar and a cup of molasses and when the sugar is thoroughly dissolved bring the mixture to a slow boil. one tablespoon of butter. and half a cup of milk over the fire. and pour it out on a big buttered plater or into greased tins. dropped in cold water. Add one cup sugar and let the mixture boil for ten minutes. If you cannot buy the coffee extract at your grocer's make a substitute for it of very strong black coffee. then put in a tablespoon of butter and cook a while longer.122 UNPULLED CANDIES Chocolate Cream Caramels Scrape unsweetened chocolate to the amount of two tablespoons. have ready a pint of hot milk in a saucepan. dropped into water. and after the candy boils stir it constantly for ten minutes. add two cups of cream and three cups of granulated sugar. Maple Caramels (No. As may be seen from the ingredients. . Crush two pounds of maple sugar 1) into coarse fragments. Have ready grated half a cocoanut. when cold. but if not the others will serve. and drip this through six times. is brittle. 2) Crush a pound of maple sugar as fine as you can. made in the proportion of a tablespoon of finely ground coffee to an after-dinner cup of water. cook it until a small quantity. It is still better to turn it on a marble slab if you have it. and stir until dissolved. and bring to the boil again. pour the sugar into greased pans and mark into squares when cool. is brittle and cracks between the fingers. Bring to a hard boil and keep stirring until the sirup reaches the soft-ball stage. until the candy hardens when dropped into cold water. either vanilla or lemon as you may prefer. When a little. cut into squares with a buttered knife. and put this with the chocolate sirup. By the end of that time you should have a large ball of the candy. Weigh and grate three-quarters of a pound of unsweetened chocolate. dropped into iced water.
Have ready a cup of nut meats of any kind. add two teaspoons of vanilla. Have ready a half cup of fresh pineapple juice. turn the candy into buttered pans. Vanilla Caramels (No. one tablespoon of butter. and beat until the mixture becomes creamy. when well blended. Lay it then on a pastry board. When cool. but do not stir at all after the boil When a teaspoon of the mixture. and one cup of cream. Hickory and pecan nuts should be broken into quarters. cut it into squares with a knife. and put these in a box lined with waxed paper. Opera Caramels Put with two cups of granulated sugar enough milk to dissolve it and add a quarter teaspoon of cream of tartar. almonds and Brazil nuts sliced. . cold water. candy hardens in cold water. Pineapple Caramels Cook together three cups of granulated sugar. Two minutes before taking the candy from the fire stir in the nut meats. carefuly freed from bits of shell and broken into small pieces. one cup of molasses. flavor with two teaspoons of vanilla. and as soon as the candy returns to the boil pour it out into buttered pans and cut into squares Make maple caramels by when it begins to harden. coffee. Vanilla Caramels (No. If you have not the cream Cook to the stage where the use an extra tablespoon of butter. While still soft enough to pour. add to these. dropped into is well under way. just before adding the flavoring. 1) Melt two tablespoons of butter with one cup light brown sugar. which you have sprinkled with sugar. or vanilla caramels and when almost done. add this to the candy.UNPULLED CANDIES Maple-Nut Caramels 123 either of the preceding recipes. filberts or hazel nuts. and pour into greased pans. Then proceed as with other caramels. English walnuts and black walnuts divided into even smaller pieces. scraping the sugar from the side as you stir. cut into squares with a buttered knife. a half cup of cream. forms a rather hard ball. cook until a little of it is brittle in cold water. 2) Stir together a quarter cup each of butter and molasses and two cups of granulated sugar. Put over the fire and stir until the sugar is dissolved and the mixture begins to bubble. roll it out with a rolling pin into a sheet half an inch thick. Nut Caramels Follow the recipe for chocolate. and cut into squares with a buttered knife. put a cup of kernels into the sirup. heat over a slow fire and stir constantly while it boils until it reaches the soft-ball stage. take at once from the stove. making a sheet the usual caramel thickness. and half a cup of milk until they reach the soft-ball stage. Turn it out then into a shallow greased pan and when cool enough to be almost formed stir it and work it with greased fingers until you have a mass of a consistency like dough.
Have ready a good-sized cocoanut. It will be rather brittle when cold. and let these stand in a warm place.124 UNPULLED CANDIES Vanilla-Nut Caramels as directed in either of the preceding recipes. Have ready your shelled nuts. Wrap in waxed paper. Try it Turn into it then in cold water until it breaks between the fingers. if you use almonds put them into the candy just before you take it from the fire or Make — — pour them into the buttered pans. while the candy is cooking. and turn the candy upon them. grated or shredded with a knife into fine shavings. scraping the sugar from the sides of the saucepan. take at once from the fire. CREAM. When it has cooked thirty minutes add a half teaspoon of baking soda. It will granulate a little and have a creamy appearance. spreading them out evenly over the surface. When this reaches the stage of brittleness turn in the cocoanut and pour it into greased pans. adding to the candy grated and melted chocolate in place of the cocoanut. stir this into the sirup. and blanched. mixing it thoroughly. boil until the sugar spins a thread from the tine of a fork or the point of a skewer dipped into it. — Cocoanut and Molasses Candy a quart of dark molasses the New Orleans is the best for half an hour. dipping these into powdered sugar if the paste sticks to them. in Put together Cocoanut Bars Put three cups of granulated sugar. UNPULLED CANDIES: COCOANUT. You may make chocolate bars by the same recipe. keeping it at a »hard boil all the time. narrow strips. Cocoanut Taffy Melt quarter of a pound (about four tablespoons) of butter in a saucepan. Remove the kettle from the fire and. Pour at once into your greased pans and cut into long. grated. add two cups of brown sugar and boil until it is brittle in cold water. cut into pieces. In either form it is sticky and good! Boil — — — . half a cup of water. and a quarter teaspoon of cream of tartar in a saucepan over the fire and cook until a little of it is brittle when dropped into cold water. stir and beat it hard. AND MAPLE CANDIES Cocoanut Balls a saucepan three cups of granulated sugar and two cups of cold water. Set away on waxed paper to dry. spread out in a pan. as much grated cocoanut as it will hold a whole one is not too much and when this is well mixed you may either pour the candy into greased tins and mark it into squares when it cools or drop it by the spoonful on waxed paper. as soon as the mixture begins to cool. grated. and when cool enough to handle form into balls with the fingers. Have ready half a cocoanut. Have ready half a good-sized cocoanut. and while the candy is still soft enough to stir beat the cocoanut into it.
Have ready sheets of buttered paper laid in pans or dishes. Turn out into greased pans to cool. Use the fresh cocoanut if you can get it. lemon. well-popped com. before the saucepan is taken from the fire. Cream Candy (No. Put into a 3) saucepan two cups of granulated sugar. mark into squares with buttered knife when cold. Stir until the candy begins to harden a little. and when you make the candy into drops ornament each with a candied cherry on top. pour into shallow plates.UNPULLED CANDIES Cocoanut Cream Candy 125 Put over the fire two cups of sugar with half a cup of milk. Have ready crisp. wrap it in waxed paper. half a teaspoon of cream of tartar. put the pop com candy on this by the large tablespoonful. cook to the soft-ball stage._ Cook from the tip of a fork dipped into it. put over the fire and boil gently Do until a little of the candy is hard when dropped into cold water. Turn into shallow greased pans. The mixture should be very thick. peppermint. flavor with two teaspoons of vanilla. brittle when a little is dropped in water. cook until the candy is stage. Add then a quarter of a teaspoon of cream of tartar. Creamed Pop Corn Put together half a cup of water and two cups of granulated sugar and boil without stirring until a little of it is brittle when dropped into cold water. put over the fire and cook until it reaches the soft-ball Add another tablespoon of butter. or anything else desired. Add to the mixture a cup of nut meats chopped coarsely. and stir into the sirup as much com as it will take up. so that these will adhere to the sticky surface of the balls. and take from the fire. until the sirup spins a thread Cream Candy (No. and then either turn it into greased pans and cut when cool into long bars. and cook for five minutes after it comes to the boil. and bring to a boil. 1) Put a cup and a half of granulated sugar and a cup and a half of light brown sugar together in a saucepan with two-thirds of a cup of cold water and half a cup of corn sirup. and pour on the whites of two eggs beaten so stiff they will not drop from the bowl when this is turned over. or drop the mixture by the large teaspoonful_ upon waxed paper and leave it to harden. and when it begins to cool form each spoonful into a ball with the sugared fingers and roll them over in freshly-popped com mixed with sugar. Stir into the sirup a half pound of grated cocoanut and a tablespoon of vanilla. one cup of water. crystallized fruit. rose. 2) two cups of granulated sugar. winAdd the flavoring just tergreen. and put aside to cool. not cook until it reaches the brittle stage. or other Ginger is good for the purpose. As each one is done. a small square of citron. take from the fire. and half a cup of heavy cream or half a cup of milk and a tablespoon of butter. . This candy may be flavored with vanilla. Stir together Cream Candy No. one cup of water.
pecans. Maple-Nut Candy (No. and take from the fire. almonds. scraping it from the side of the saucepan as you work. 1) Before removing from the fire the candy for which a recipe has just been given stir into it a cupful of chopped nut meats of any sort. then turn it into a shallow. Do not take from the papers until cold. When almost cold begin to beat. When it becomes cool enough to handle. Maple Creams (No. Maple Creams (No. Add to it half a pound of powdered sugar. and when it regains its boil take from the stove. buttered pan. Cook until it reaches the soft-ball stage. and bake in a quick oven. dropped into cold water. . and continue until the candy becomes creamy. make into balls with the fingers. or white — Maple-Nut Candy (No. A silver fork is the best implement. take from the fire. black until a little of it is brittle — walnuts. whip the whites of two eggs to a stiff froth and beat the cocoanut and sugar into these. 1) Crush a pound of maple sugar and put it over the fire with a cup of heavy cream. drop the candy mixture on this by the teaspoonful. makes a soft ball. Have ready shallow greased pans spread with nut kernels hickory nuts. butternuts anything you choose. filberts. When it is hard when dropped into cold water put in a heaping tablespoon of butter. 3) Put over the fire a pound of soft new maple sugar. and as soon as the first heat is passed beat the candy vigorously. if you cannot get this. take from the fire and beat until it is of a creamy consistency. Do not stir after it is fairly melted. with a quarter cup of water and a half cup of cream or. take from the fire.126 UNPULLED CANDIES Cocoanut Drops Grate a cocoanut very fine or put it through a meat chopper. then crush with a rolling pin and put over the fire with a cup of water and a quarter teaspoon of cream of tartar. Mix them in the boiling sirup. Boil until a little of it. beat until creamy. although a spoon may be used. 2) Cook together four cups of crushed maple sugar and a cup of water when dropped into water. Turn into buttered pans and let it cool. This is especially good when made with black walnuts or butternuts. Have ready your pans lined with buttered paper. broken into pieces. stir in a cup of broken nut meats. Boil until it reaches the soft-ball stage. half a cup of milk and a tablespoon of butter. Maple Balls Bring to a gentle boil two cups of crushed maple sugar and one cup of water. Do not eat it until it is perfectly cold. and pour the maple candy over them. Then turn into a buttered pan and when it cools mark into squares. Maple-Nut Candy (No. 2) Break four cups of maple sugar into pieces.
3) Put two cups of granulated sugar and two-thirds of a cup of milk in a saucepan and bring to the boil. half a cup of granulated sugar. 1) Boil together two cups of granulated sugar. then flavor with a teaspoon of vanilla and turn into buttered pans. Have ready sheets of buttered paper and drop the maple on this by the small teaspoonful. flavor with two teaspoons of vanilla. Maple Fudge Put together a cup and a half of maple sugar. Take from the fire. crushed with a rolling pin. is a recipe it is impossible to give with entire accuracy. stir hard for a few minutes. and a tablespoon of butter. add three tablespoons of grated. 2) Cook together a cup each of brown sugar and of grated chocolate. This much UNPULLED CANDIES: FUDGES AND SIMPLE NUT CANDIES Chocolate Fudge (No. since of the success in making the drops depends upon the experience that has taught the exact stage at which the sugar should be taken from the fire. Boil until it hardens when a little of it is dropped in cold water (this will require from twenty to thirty minutes). and when it will form a ball between the fingers flavor the candy with two teaspoons of vanilla. two tablespoons of butter. half a cup of unsweetened chocolate. . Let them cool on the paper before moving them. take from the fire. cutting it into squares with a greased knife as the candy begins to stiffen. a cup of milk. and beat until the candy hardens and begins to granulate. and one cup of milk. put in two large tablespoons of butter. and when the sugar begins to melt stir with a spoon for a few minutes. When this is once mastered the candy is easily and quickly made. Chocolate Fudge (No. unsweetened chocolate. and turn into greased tins. Set it on the fire. Boil.UNPULLED CANDIES Maple Drops 127 Crush maple sugar very fine and put four ounces of it and a tablespoon of water in a granite saucepan. After this cook for ten minutes. putting the drops far enough apart so that they will not run into one another. Then dip out a teaspoon of the candy and test it in cold water. and proceed as with chocolate fudge. Cut into squares while still warm. and a quarter cup of molasses. and stir until this is melted. broken or grated. cook ten minutes longer. Let it boil for about five minutes. and mark into squares with a knife. Stir constantly while the mixture is boiling that it may not burn. Turn it out into buttered pans while the mixture is still soft enough to pour. and cook for twenty minutes. half a cup of milk. Chocolate Fudge (No. stirring frequently until the candy reaches the soft-ball stage.
and beat it into the stiffly whipped whites of two eggs. and two heaping tablespoons of grated. Boil until a little of the candy hardens in cold water. flavor with a teaspoon of vanilla. In a short time it will begin to stiffen. unsweetened chocolate. Pour in the nougat quickly and flatten it with a half lemon dipped in melted butter or oil. Have ready a shallow pan thoroughly oiled or buttered and warmed. Honey Nut Nougat Prepare nuts as in the preceding recipe. although you may mark them into squares with a greased knife while they are still warm. half a cup of milk. oil is preferable. almonds gently. two cups of granulated sugar. Marbled Fudge Cook together a cup each of white and brown sugar. until the sugar will spin a thread from the tip of skewer dipped into it. strips or diamonds as you choose. Proceed as with the French Nut Nougat. hickory nuts. and when this has stood for a minute pour the white fudge in on top of the other. greased pan. Pour the brown fudge into a shallow. and brown lightly in an open oven. Beat the mixture hard. stirring After it bubbles and begins to brown stir in the hot it when heated. Take them from the fire. triangles. add this to the first preparation when it has begun to cool a little. and this should be cooked. and just after Walnuts. Mark in strips with a buttered or oiled knife while still warm. one cup of water. making a sheet about the thickness of a caramel. After it begins to boil. flavor with a teaspoon of from the fire. and black walnuts are especially good in fudge. a small tablespoon of butter. it comes from the fire add nut kernels chopped coarsely. At the same time this is boiling cook in another saucepan a cup each of white and brown sugar. Pour into greased pans and cut into squares. at this stage add two cups of chopped nut kernels. half a cup of milk. without stirring. Nut Fudge of the recipes already given. V/hen this also reaches the soft-ball stage take from the fire. Melt two cups of granulated sugar in an enameled saucepan. and a small tablespoon of butter. as the salt in the butter sometimes sticks. stir constantly until it reaches the soft-ball stage. All this must be done swiftly or the nougat will harden before it is in shape. . and take for this are put on the stove there should be set to boil in another saucepan a cup of granulated sugar with a half cup of cold water. Make a fudge by any French Nut Nougat Blanch a half pound of almonds and an equal quantity of pistachio nuts. dry the nuts in a soft cloth. At the same time the ingredients vanilla. Leave them to get entirely cold before you take them out. and take from the fire. and one tablespoon of vinegar. To one and a half cups of granulated sugar put half a cup of strained honey and cook together until the mixture begins to brown.128 UNPULLED CANDIES "Divinity Fudge" Bring to a boil one cup of maple sirup.
minutes' beating turn into buttered pans. add a teaspoon of butter. When it begins to stiffen you can either pour the candy into greased pans and mark it into squares with a knife or drop it by the teaspoonful on waxed paper. take from the fire. the white of an egg. Mexican Kisses or Penotchie (No. a quarter cup of water. beating all the while. 1) Boil together one cup of light brown sugar. stir in the nuts.UNPULLED CANDIES Butternut or Black Walnut Candy 129 Cover the bottom of a shallow pan. and a third of a cup of grated. Hickory Nut Candy (No. and butter the size of an egg until it makes a soft ball when dropped into cold water. bake until a delicate brown in a slow oven. and pour the candy mixture on this. . Peanut Brittle (No. Stir them into the melted sugar and pour in a very thin sheet into buttered pans. Cut it into squares with a knife while warm. and beat all together until the mixture begins to cream. 1) Cook together three cups of light brown sugar and a cup of milk to the soft-ball stage. with the kernels of butternuts or black walnuts that have been chopped coarsely. and after a few in cold water. 2) Beat to a stiff froth the whites of three eggs with two cups of powdered sugar and add a cup of hickory nut meats chopped very Drop by the teaspoonful on buttered paper laid in a pan and fine. half a cup of cream or rich milk. and a half tablespoon of butter until a little hardens when dropped Take from the fire. and a heaping teaspoon of butter to the soft-ball stage. unsweetened chocolate until a little of Have ready it spins a thread from the tip of a skewer dipped into it. stir in one cup of chopped walnuts. one-third of a cup of water. but not scorched. Over them pour a candy made by boiling together one cup of fresh maple sugar. which you have buttered well. and stir in a teaspoon of vanilla and a cup of chopped kernels of Turn out into buttered English walnuts. 2) Melt four cups of granulated sugar in a clean saucepan over a slow fire and cook it until it is a good brown. but turn it into greased pans while it is still soft enough to pour. 2) Boil together two cups of light brown sugar. Do not take from the paper on which they were cooked until perfectly cold. Hickory Nut Candy (No. Mark it into squares while it is still soft. Mexican Kisses or Penotchie (No. whipped very stiff. Pecan nuts may be used instead of hickory nuts. Add a teaspoon of vanilla just before removing from the fire. Have ready two cups of shelled and skinned peanuts. pans and mark into squares with a knife. half a cup of water. Sea-Foam Chocolate Fudge Boil together a cup of light brown sugar. pecans or hickory nuts.
one cup of cold water. and a tablespoon of vinegar. pan and proceed as with ordinary fudge or drop by the teaspoonful on waxed paper. beating all the time until it is cool enough to show signs of stiffening. 1) Cook together a cup each of molasses and of brown sugar. Have ready a cup of shelled peanuts from which all the inner skin has been removed. but boil steadily Have a little dropped into cold water makes a hard ball. and cut into bars before it is cold. and one tablespoon of vinegar until a little of the sirup is brittle if dropped in cold water. gradually bringing them to the boil. cut in quarters. Have ready shallow buttered pans strewn with chopped nut kernels. and skinned peanuts. Do not stir. and after you take the candy from the fire stir into it the peanuts and a teaspoon of baking soda dissolved in a little cold water. after you take it from the fire. . turn the candy into a shallow buttered pan. Pour in thin sheets into greased pans and set aside to cool. Peanut Brittle (No. and mark into bars with a buttered knife. and pecans may all be used in this. pour it on the eggs. ready the stiffly whipped whites of two eggs. Stir in walnut kernels. Take from the fire before it reaches the brittle stage. pour the sirup on these. add a quarter teaspoon of baking soda and cook until a little dropped in water becomes brittle. shelled. Nut Bars Cook together two cups of granulated sugar with half a cup of water and a saltspoon of cream of tartar until it hardens between the fingers in cold water. two tablespoons of butter. Walnut Molasses Candy Boil four cups of molasses half an hour. separately or mixed. walnuts. This will be better several days after making than at first. until After the mixture is well heated do not stir it. and as soon as the sirup has stopped bubbling. Hickory nuts. Flavor with a teaspoon of vanilla and stir into it a cupful Pour into a greased of chopped hickory nuts or English walnuts. Add to it one cup of roasted. Peanut Candy Boil together two and a half cups of granulated sugar and a half cup of water until it reaches the soft-ball stage. and turn into a buttered pan. When it forms a ball between the fingers in cold water. add a tablespoon of butter and cook until the candy hardens in cold water.130 UNPULLED CANDIES Sea-Foam Nut Fudge Cook together three cups of light brown sugar.
keep it wrapped in waxed paper. four cups of molasses. You may either mark this into shape with a knife or break it into irregular pieces after it is hard and crisp. taffy . and one cup of water together until it is brittle in water: stir into it two cups of freshly popped corn and pour out into well-buttered pans. Cook until the candy is brittle when dropped in cold water. If the butter is rather salt. wash the salt from it before you put it with the sugar. and pour into a greased pan in a thin sheet. a half cup of cold water. 1) Heat a cup of sugar. is brittle enough to break between the fingers. Set aside to cool. dropped into cold water. until a little of the candy. if you prefer to have the nuts sparsely sprinkled through the taffy. two cups of sugar. two cups of light brown sugar. POP CORN. and pour into buttered tins in as thin a sheet as possible. and a half cup of butter until it is brittle when dropped in cold water. take it from the fire. a tablespoon of vinegar. Turn into greased pans in a thin sheet and mark into squares with a knife before the candy cools. Maple Sugar Taffy Put together three cups of crushed maple sugar. and it is as well to wait unl^l the candy is cold and then break it into irregular pieces. AND CANDY DROPS Butter TafiFy Cook together in an agate saucepan two cups of brown sugar and three large tablespoons of butter. Make Molasses Pop Corn Taffy Cook three cups of molasses. allow more kernels. Should you wish a very heavy mixture of nuts. When cold. and a tablespoon of butter together in an agate saucepan and bring to a boil. Boil until the candy is brittle in cold water. and v/hen it reaches the boil put in half a cup of molasses. Lemon TafiFy Put a cup of brown sugar. two tablespoons of water. .UNPULLED CANDIES 131 UNPULLED CANDIES: TAFFY. You will have some difficulty in cutting this into accurate squares. and put aside to cool. Boil together until a little of it is hard in cold water. Molasses Taffy (No. 2) Boil a cup of brown sugar. Molasses Nut Taffy by either of the preceding recipes and just before taking the saucepan from the fire stir into the candy shelled and broken nut kernels of any sort. add to it the juice of a large lemon. Cook together. and one tablespoon of butter. Molasses Taffy (No. turn in a thin sheet into a buttered pan. without stiring. and a cup and a half of water. put in only a few of them. gauging the quantity by your preference. Pour in a thin sheet into a buttered tin and put aside to become cold.
turn into a buttered pan in a thin sheet. adding this cautiously so as not to get the flavor too strong. to form a mixture as stiff as can be stirred. freshly made. until it spins a thread from the tip of a skewer dipped into it. turn into buttered pans. and stir in enough pop corn. A candy dipper is even better for this purpose than a teaspoon. always in one direction until the mixture begins to become creamy. form it into balls with buttered hands and then roll the balls in popped corn until the outside of the balls is coated with all the corn that will adhere to them. and set aside to cool. using Wintergreen instead of peppermint flavoring. add a saltspoon of cream of tartar dissolved in a tablespoon of cold water. while Sugar Taffy (No. When it has cooked for twenty minutes put in two tablespoons of butter. Wrap each ball in waxed paper. pouring the candy into a thin sheet. then stir steadily. . Pop Corn Balls Boil together a cupful each of molasses and brown sugar. Take it from the fire. 2) Dissolve three cups of sugar in a cup of water in an agate saucepan over the fire and bring to the boil. add three tablespoons of butter and a teaspoon of lemon juice. stage. Flavor with two teaspoons of vanilla. Flavor to taste with essence of peppermint.132 UNPULLED CANDIES Old Virginia Molasses Taffy Put a pint of New Orleans molasses over the fire in a saucepan and boil for twenty minutes. and boil the candy until it hardens in cold water. When it is cool enough to handle. being careful not to put the drops so close together that they will run into each other. Take from the stove. Cream Peppermint Drops Put a half cup of cold water and two cups of granulated sugar into a clean saucepan and boil slowly. When it reaches the brittle it is cooking or it will scorch. becomes brittle. without stirring. Mark into shape with a buttered knife after the candy begins to form and before it is really hard. Then cook until the candy I'eaches the brittle stage. When you ascertain by testing the candy in water that it can be made into a soft ball between the thumb and finger. or until a little. and put aside to harden. 1) Stir together over the fire two heaping cups of granulated sugar and a cup of cold v/ater until the sugar is dissolved. Do not stir this candy while cooking only until the — sugar is dissolved. and a tablespoon of vinegar. Drop by the teaspoonful upon waxed paper. Sugar Taffy (No. dropped into This candy must be stirred constantly cold water. Make by the same Cream Wintergreen Drops process as the Cream Peppermint Drops. Stir in a quarter teaspoon of baking soda and boil fifteen minutes longer. flavor with a teaspoon of vanilla or an equal quantity of lemon juice. leave it untouched until it is about blood-warm. and continue to boil until the candy is brittle when dropped into cold water. add a teaspoon of vinegar and a tablespoon of butter and pour into well-buttered pans.
and when dry remove the candies from the paper and put in a box. — Peppermint Drops Put together in a saucepan four even tablespoons of granulated sugar. UNPULLED CANDIES: NUT AND FRUIT CANDIES AND MARSHMALLOWS Almond Squares Stir together in a saucepan two cups of granulated sugar and one cup of water until the sugar is dissolved. one tablespoon of water. blanched. Wintergreen Drops Proceed as for peppermint drops. Set the sheets with the candy drops on them aside to dry. pressing the cut side down upon the surface. one at a time. As the crystals of sugar gather on the sides of the saucepan wipe them off with a bit of wet sponge. and brovmed to a very pale brown. substituting three drops of By the addition of a essence of wintergreen for the peppermint. Take from the fire and drop the candy on the waxed paper as directed in the preceding recipe. Set the saucepan on the stove and stir the mixture for three minutes after it melts. bring to a boil. bring to a boil. and cook for five minutes after this point is reached. drop or two of vegetable coloring you may have these drops whatever tint you choose.UNPULLED CANDIES Lemon Drops 133 Squeeze the juice of three large lemons into a bowl. Have ready sheets of waxed paper and drop the lemon mixture on the paper by the coffeespoonful. until dissolved. Have ready a quarter pound of almonds. such as comes for this purpose. Should you wish a stronger taste of almond. put over the fire. If you do not wish the added lemon flavor. Cut the candy mto squares with a buttered knife before it cools. and stir constantly while When it spins a thread drop in blanched almonds. Use half a lemon to flatten the candy. shelled. takbuting them out at once and laying them on buttered paper or on tered plates to harden. shallow tin. and cook to the soft-ball stage. Put this into a saucepan. mix with it granulated sugar until you have a thick mixture as much sugar as the juice will take up. and then leave it in the pan until entirely cold. dip the lemon in melted butter before pressing it on the candy. and three drops of essence of peppermint. If you have a small candy dipper. add five or six drops of bitter almond flavormg at the time you put in the lemon juice. so much the better. Add a teaspoonful of lemon juice and cook until the sugar begins to brovm delicately. Do not stir after the nuts go in or the candy may granulate. . Creamed Almonds water Stir two cups of granulated sugar in a quarter of a cup of boiling. drop these into the boiling sirup and pour the candy at once into a buttered.
and a few minutes before the sugar is ready to be removed from the stove strew in the pans shredded figs. Drop by the teaspoon on buttered paper. If this is difficult to achieve. Pour the candy over this. Cook until the sugar begins to turn a delicate straw color. either plain or dipped in butter. It is well to keep it hot by placing the saucepan containing it in an outer vessel of boiling water. having a care not to put them near enough together to run into one another. and lift out with a pair of candy tongs. Flavor to taste with vanilla. It should be just short of the stage where the sirup begins to change color. taking pains to distribute it evenly. or blanched almonds. candied lemon and orange peel. Lay on waxed paper. cocoanut. Have ready greased pans. filling the outer vessel with cold water and bringing this slowly to a boil. strain it through a piece of coarse muslin and return to the double boiler with a full cup of powdered sugar. without stirring. turn then into a double boiler. and. lay the paper on flat pans or tin sheets. Cook until the gum arable in the inner vessel is entirely dissolved. pecans. add a few drops of hot water. Drop these into the sugar. and bake in a very slow oven. Before the candy hardens. if you wish. which should have been dried and heated in an open oven. citron. If too stiff. until the point is reached where the candy is brittle when dropped in cold water. take it from the fire. Fruit Bars • Boil four cups of granulated sugar and a cup of water in an agate saucepan. Brazil nuts. Work fast. cook until the sugar and gum arable water are stiff and white. Stirring continually. beat hard again.134 UNPULLED CANDIES Candied Nuts Boil together a cup of sugar and a quarter of a cup of water. press the candy flat with a half lemon. Kisses stiff. Marshmallows Put four ounces of powdered gum arable into a teacup of cold water and leave it untouched for two hours. one at a time. beat into them gradually two cups of powdered sugar and two tablespoons of cornstarch. When the candy is cold cut it into squares with a knife and roll the marshmallows in a mixture of three parts of cornstarch and one part of powdered sugar. Keep a piece of soft cloth or a small sponge at hand. They dry out and harden very quickly. seeded raisins. and dates. They should take ten to fifteen minutes to cook. lemon or bitter almond. and turn the mixture into square tins which you have sprinkled thickly on the inside with cornstarch. and must be allowed to become completely cold on the paper. Have ready kernels of English walnuts. Unless they are to be eaten the day they are made keep them in tin boxes. then remove from the stove and beat hard for a couple of minutes. for the sugar hardens quickly. Flavor to taste vdth vanilla. and wipe off the crystals of sugar that are thrown up on the sides of the saucepan from the boiling sirup. cut it into bars with a buttered knife and leave it in the pan until entirely cold. stirring until the sugar is dissolved. Whip the whites of two eggs .
as the marshmallows toughen very quickly. Into the top of each press a candied cherry. These are far better if made the day they are to be eaten. It dries out quickly. a half pound of raisins. Orange or Lemon Peel Candied peeling the fruit cut the rind into quarters. a half cup of milk. and cut into squares. Separate the strips of peel with the fork and the fingers. but lift the peel with a fork from time to time. or until the chocolate is well late. blanched and cut in half. as you would a boiled pudding. watching carefuly that the peel does not scorch. and let it get entirely cold before removing the cloth and cutting the candy — into slices. using great stage. and to the peel of six oranges or of twelve lemons to a boil.UNPULLED CANDIES Candy Pudding 135 Moisten four cups of light brown sugar with two tablespoons of vinegar and a quarter cup of cold water. add a small tablespoon of butter. then proceed as with plain marshmallows. take from the fire. Roll the candy up in this. Make a fudge mixture. lay them in a saucepan. cover them with cold water. a quarter pound of English walnut kernels. then into strips. blended and the mixture is stiff. beat hard for two or three minutes. Add to the sugar put with it then two tablespoons of grated chocoLet this cook for half an hour. stoned. Stir these into the boiling sugar. At this stage lay in the peel and continue boiling. which you have buttered well. Marshmallows (Chocolate) Follow the first stages given for making plain marshmallows up to the point where the strained gum arable is returned to the boiler. cut into strips. When the sirup has boiled away almost entirely. and cook five minutes longer. Or. and spread out on a plate to dry. Marshmallow Dainties Arrange your freshly made soft marshmallows in square pans. broken into bits. twisting the ends of the cloth to hold the candy in shape. wet in cold water. and bring this Drain. Keep in a tin box until it is to be used. stir into the contents a cup of granulated sugar. Do not stir. pushing it down so that it will stay in place. you may put there a square of citron or of pineapple. put over the fire and boil until it reaches the soft-ball stage. and then pour into a pudding cloth. put over the fire in a saucepan and bring to a hard boil. a quarter pound of shelled almonds. and a tablespoon of butter until they reach the brittle Then pour the sirup around the marshmallows. allow two cups of granulated sugar and one cup of cold water. having a marshmallow with its cherry on top in the center of each square. Have ready fruit and nuts a half pound each of citron and figs. so that it does not stick to the bottom of the vessel. and stir this about with a fork until the mixture is almost cold. placing the marshmallows a little distance from each other. Set aside to cool. When . although the cherries are more ornamental than any other fniit. care not to let the candy come up so high as to cover the cherry. remove the saucepan from the stove. if you prefer. by cooking together two cups of granulated sugar.
when the bottom of the pan is covered. lay the straws on this. or until the sirup is taken up by the peel. When you use the maple sugar you may put an almond or pecan kernel or other nut on top of each marshmallow instead of the cherry. Lay the peel on the stove in a pan of boiling water. cutting it into long strips about a quarter of an inch in width. As soon as it reaches the boil lay in the peel and cook for about twenty minutes. and leave it in the colander while you make a sirup by boiling together a cup of sugar and three tablespoons of water. then stir in a tablespoon of butter and a teaspoon of baking soda dissolved in cold water. Line a pan with paper. spread out on paper. Orange Straws confection it is well to select thick-skinned oranges. but if turned into a deep dish or pan it will be a long time before it reaches the stage where it can be pulled. becomes brittle. cook for five minutes. buttering these well to begin with and working as quickly as The longer the candy is pulled the whiter it gets. Take from the fire. cover with boiling water and boil for five minutes more..The work must be done quickly. A cup of sugar should serve to candy the peel of six medium sized oranges. shallow tins. Pour this over and around the marshmallows as directed for Marshmallow Dainties. The more surface it covers the sooner it will cool. Cook until a little of it hardens when dropped in cold water.136 PULLED CANDIES Maple Marshmallow Dainties Proceed as in the foregoing recipe. drain. SUGAR AND CREAM CANDIES Molasses Candy (No. There is great fun for a group of — — . Drain thoroughly. or the sugar will melt. Pour the sirup into buttered platters or large. Do not let it become too hot. Use the finger tips. this For — — PULLED CANDIES: MOLASSES. and in possible. set in a warm oven until the straws are dry. lifting this from time to time with a fork to make sure it does not scorch. putting it over the fire with a cup of milk. and roll each strip or straw in granulated sugar. As soon as it arrives at the temperature where it can be handled without actually blistering the fingers. adding a tablespoon of butter. practiced hands it may be brought to a glistening whiteness and then braided into long or short sticks. dropped in cold water. You will be aided in pulling your candy if you have secured to the door or window frame a strong hook over which you can throw your rope of candy and pull. begin to pull it. and cooking until a little. Remove the peel carefully. 1) Put a quart of good dark molasses New Orleans preferred over the fire with a cup of brown sugar and a half cup of vinegar. then pour off the water and once again cover with boiling water and cook five minutes longer. but make the candy to surround the marshmallows by breaking a pound of maple sugar into small pieces. taking only a small quantity at a time.
and pull as soon as it is cool enough to handle. no one ever thought of any other fashion of pulling the candy. Test it from time to time in cold water. 1). one cup of molasses. the tips of the fingers. Sugar Candy cups of granulated sugar Cook together. Add the soda. Boil four cups of New Molasses Velvets Put into a large kettle three cups of sugar. Dissolve a teaspoon of soda in hot water and add this and a tablespoon of butter to the candy. When this point is touched stir in a half teaspoon of cream of tartar and boil until a little of the candy is brittle when dropped in cold water. But the hook is a modem improvement worth having. Lemon Cream Candy Put four cups of granulated sugar over the cold water. turn the candy out into buttered pans or dishes.PULLED CANDIES young people rope. pour into flat dishes and pull as you would molasses candy. pour out into shallow buttered dishes or pans. When the candy has reached the soft-ball stage add a quarter teaspoon of bicarbonate of soda dissolved in a little cold water. even though with saves labor and effort. and in all probability raise blisters. fire with one cup of Stir until dissolved. then boil until the brittle period is attained. and as soon as it is brittle take it from the fire and proceed as directed in the recipe for Molasses Candy (No. and proceed as with ordinary molasses candy. If you let the candy rope slip through the my hand well. without and half a cup of vinegar and water mixed in equal parts until a little of it dropped from a spoon into cold water. flavor with a teaspoon of lemon juice. and half a cup of butter. stirring constantly to keep the molasses from boiling over the top of the kettle. one cup of boiling water. each holding one end of the candy childhood. three . when we had candy "stews" down in Virginia. and as soon as the contents stop boiling add a teaspoon of vanilla or lemon extract or any other flavoring you wish. becomes brittle. take it from the fire. Molasses Candy (No. You must stir continually during the cooking. then let it cook steadily until it reaches the stage where a little hardens in cold water. and three tablespoons of vinegar. and Hold the candy firmly. as You may or you may put either leave the candy with only the molasses flavoring in lemon juice to taste. stirring. it will make them sore. When it has been pulled into sticks you may cut it into short lengths with a pair of old scissors. take from the fire. A lars^e saucepan should be used or you will have an overflow. and bring to a boil. When pulled it will be brittle enough to break into pieces of any length desired. and in if 137 they pull in pairs. and keep up the boiling. At the end of half an hour's steady boiling put in half a teaspoonful of bicarbonate of soda dissolved in a little cold water. 2) Orleans molasses. Move the kettle to the side of the stove.
one tablespoon each of butter and of vinegar. Make by Rose-Red Cream Candy into a saucepan two cups of granulated sugar and one cup of in which have been dissolved a teaspoon of powdered gum arabic and half a teaspoon of cream of tartar. When this stage is reached. where it will keep warm without cooking. and dispose the latter on the plain-colored variety in such a way as to make a pretty combination with this and the chocolate. Pull quickly into very slim sticks and break or cut into small pieces. one cup of water. but instead of using the lemon juice in flavoring stir in the grated rind and the juice of an orange just before removing the saucepan from the fire. You may flavor this with rose or with raspberry. turn the plain sirup out into broad platters. pull it with the tips of the fingers. Set over the fire and stir until the sugar is melted. Just before taking the candy from the fire stir into it enough prepared vegetable pink to bring the mixture to the color you wish. On it. dip out a cupful of the boiling candy and stir it into the cream and chocolate mixture. while you flavor with a tablespoon of vanilla the sirup still in the kettle. here and there. Variegated Cream Candy a large saucepan or preserving kettle four cups of granulated sugar. Meanwhile cook together in a double boiler another half cup of cream into which you have stirred three tablespoons of grated and melted chocolate. and half a cup of cream into which you have stirred a bit of soda the size of a pea. Pour the candy out on a large platter or on a tin that has been well buttered. In this case flavor the plain-colored sirup with lemon and the pink with vanilla. You may add still another color to this confection by putting with a portion of the sirup enough pink vegetable coloring. Boil until the sirup is a little past the soft-ball stage but not brittle when dropped into cold water. or into pans. and cook until it spins a thread dissolved. pull until crisp. Put into a saucepan one Orange Cream Candy preceding recipe. Turn out into shallow buttered pans or dishes. Put water Virginia Crisps Cook together two cups of molasses. Boil until it reaches the brittle stage. It will be prettily marbled after you have finished. from the tip of a skewer. Leave this at the side of the stove. and as soon as it is cool enough to handle. and pull as you would molasses candy. Let these simmer together until well blended. wiping off with a sponge from the sides of the saucepan the sugar crystals that rise from the boiling sirup. put large spoonfuls of the chocolate mixture. one cup of brown sugar and half a cup of butter until brittle in cold water.138 PULLED CANDIES Vinegar Candy and a half cups of vinegar and three cups of granulated sugar. such as may be bought of any good grocer. to tint this a pale pink. well buttered. the sugar stirred with the vinegar until entirely Bring to a boil slowly. into Put . As soon as the candy is cold enough to handle.
one quarter cup of vinegar. lemon. The untinted candy should be very white.PULLED CANDIES Snow-White Cream Candy 139 Prepare exactly as in the preceding recipe. peppermint. Break or cut into short lengths. working rapidly lest the sugar become too hard to manage before you have finished. almond. Break into pieces of the length you wish. or orange may be used to flavor the candies. Rose. vanilla. These you can either pull into slender sticks or you may lay them on a buttered plate and roll them with the greased palm into thin sticks that you may braid or twist together. two tablespoons of butter. Take from the fire. If you mean to braid the separate tints you can hardly do the work without help. Boil. Virginia Barley Sugar Stir together two cups of granulated sugar and a half cup of water until the sugar is dissolved. three quarters cup of water. Vanilla Cream Candy Cook together four cups of granulated sugar. and pull until white and crisp. handled. without stirriag. for before the work is done the sugar will harden too much to be . until it is brittle when dropped into cold water. You can gain a pretty effect by braiding the pink and white strands when they have been pulled to the point where they have not quite reached crispness. Each piece should be about the size of an almond. without stirring. putting different portions into different vessels and then coloring or flavoring them so as to have a variety. turn on a buttered shallow pan or a platter. add a tablespoon of vanilla. Turn out of the saucepan on a large buttered platter and when cool enough to handle cut off small pieces with a buttered knife. until the sample of sirup put into a cup of ice-cold water is brittle enough to snap as you touch it. You may diversify these sticks by dividing the sirup before it is quite cooked. omitting the coloring matter and flavoring the candy with lemon or vanilla. wintergreen. wiping the sugar crystals from the side of the saucepan. A pretty assortment may be secured by using the pink and the green vegetable colorings and mixing these with the white or light yellow of the untinted sirup.
— Preparation— Put V4. % cup boiling water. cut in cubes. add sugar. heat gradually to the boiling point. dissolve in boiling water. — % ^ cut fine. 2 cups sugar. add lemon juice.. and stir until dissolved. 1 cup boiling water. cold water. — % — Turkish Delight cup Ingredients 1 box granulated gelatine. and cut in small pieces with scissors. dissolve in boiling water. Preparation Soak gelatine in cold water five minutes. add boiling water. be used in place of spearmint.. and stir until dissolved. cloves. let stand several hours. and roll in confectioners' sugar. grated rind 1 orange. flavoring. — . beat until creamy. V2 cup candied fruit grated rind 1 orange. and mixture may be colored lightly to correspond with flavoring. add rind. add boiling water. cut into cubes and roll Oil of wintergreen. and coloring. clean saucepan. add rind. cup nut meats cut fine. ^/i cup lemon juice. roll in powdered sugar. 5 drops oil of spearmint. roll in confectioners' sugar. and boil to 258° F. when nearly cold. 4 drops oil of spearmint. 3 drops oil of spearmint. pull into long strips about half an inch in diameter. Paste may be colored pink by adding red gelatine to the orange juice. may be used instead of spearmint.. etc. and stir until sugar is dissolved. add sugar and lemon juice. lime. pour on an oiled slab or platter and when cool enough to handle pull until nearly white. omitting spearmint and coloring. add a few drops of boiling water. sugar and molasses into a smooth. or dip in melted fondant or chocolate. add cream of tartar. add flavoring. Mint Paste cup Ingredients 1 box granulated gelatine. or cinnamon may in confectioners' sugar. Oil or essence of wintergreen. If mixture thickens before all is used. and boil twenty minutes. Vs cup boiling water. Preparation Put sugar into a smooth. — — After-dinner Mints Ingredients 2 cups sugar. 3 tablespoons lemon juice. clean saucepan. or about five minutes. orange. green coloring. cup molasses. and keep in a covered jar for several days before using. boil twenty minutes. Vs teaspoon cream of tartar. and other coloring may be used. Preparation Soak gelatine in orange juice five minutes. strained orange juice. and. and drop from a teaspoon on an oiled slab or platter. and adding one cup of stewed and strained dried apricots (without juice).140 CANDIES—MISCELLANEOUS Quick Mints Ingredients 1 cup sugar. or until candy becomes brittle when tested in cold water. cool slightly. add nuts and fruit and pour into a small pan. Apricot Paste Follow recipe for mint paste. pour into a small pan and let stand for several hours. and boil to 234° P. 1 cup boiling water. 2 cups sugar. add flavoring.
tablespoon com sirup.— CANDIES— MISCELLANEOUS Fruit Wafers Ingredients V2 pound prunes. V2 pound dates.. place on an oiled platter. and put all fruit through food chopper. and roll in cocoanut or chopped nut meats. teaspoon cream of tartar. fruit. 1% cups water. Remove saucepan from fire. made —2 cups sugar. 2 tablespoons water. . 2 tablespoons vinegar. 141 % pound figs. remove stones from prunes with a knife. cup water. Drain from sirup. juice Preparation Soak prunes and figs in cold water over night. roll in confectioners' sugar. night. and roll in granulated sugar. and cut in small rounds. cut pi"unes from stones. juice. — pound large prunes. put chestnuts on a dipping needle or long pin. Wash Stuffed Prunes Ingredients confectioners' sugar. roll on a sugared board to one-fourth inch thickness. place in a saucepan of hot water. and fill prunes. soak over Preparation— Wash 1 V2 pound dried apricots. Cherries. Preparation Cook very slowly until raisins are plump and liquid has evaporated. % cup Marrons Glaces 1 pint chestnuts. and grated rind V2 lemon. or stuff with a seeded raisin. One-half cup of finely chopped nut meats may be added to the paste. put apricots through food chopper. or a piece of date. stuff with plain fondant. confectioners' sugar. ^/i teaspoon clove. and cream of tartar to 310° P. grapes. Roll in confectioners' sugar. or until sirup begins to discolor. This is an excellent filling for stuffed dates. or mint and rose leaves may be dipped in the same way. orange sections. drain and dry. Stuffed Dates — one pound large dates. or fondant mixed with candied fruits or nuts. fig. Cool. Or form paste into small balls. Preparation— Boil sugar. Spiced Raisins Ingredients 2 cups large raisins seeded. or pineapple. water. tablespoon butter. mix with sugar. Vz teaspoon cinnamon. square or diamonds. diy and remove stones. strawberries. add lemon rind. cook the sirup with the corn sirup to 310° F. 1 Vs Follow directions for dipping Marrons Glaces. drain and wipe dry. stone dates. and dip in sirup until thoroughly coated. — — % % teaspoon mace. of sugar and water until broken. Preparation— Shell one pint of chestnuts and simmer in a sirup chestnuts are tender but not Ingredients 1 Nuts and Fruits Glace Ingredients —2 cups sugar. using finest cutter. and sugar enough to knead to a firm paste.
Light laths will do for this purpose. Attach the tray by wires from the four corners to a hook in the ceiling. it requires closer supervision in order that overheating may be avoided. also. therefore. and suspend over the cook stove. some are so readily kept for long periods in storage. except for exceptional cases. Make a tray of handy size. as it causes the juice to run. or because they deteriorate rapidly after drying. The door of the oven should be left open. There are various dehydrating contrivances on the market. The best plan is to dry only a small amount of material at a time. if the work is to be successful. On the other hand. Also. causes scorching and charring. Artificial Artificial Drying is drying has the advantage that the work independent of weather conditions. either In outdoor pits or in the ordinary cellar. and since in addition to climatic objections. and to the dust borne on the air. it is necessary to guard against strong or distinctive cooking odors which the drying^ material will take up. or whenever a surplus happens to be on hand. In home use and commercial many . or in the case of starchy material. using galvanized wire netting with about a one-fourth inch mesh. A light pulley attached to the ceiling will furnish a convenient means of raising the drier out of the way when the top of the stove must be used in cooking. Since sun drying is only possible where climatic conditions are favorable. the heat must be sufficient to do the drying in a satisfactory manner. If a little material is dried every day. It is therefore well to keep the drier completely covered with mosquito netting. the highest which can be employed without. that it would be a waste of There is labor to either can or dry them. danger of injury in either of these ways. Most failures in drying are due to the failure of the operator to understand the fundamental principles which must be kept clearly in mind. The products to be dried should be spread thinly and evenly. and since the majority of housewives have various climates to contend with. so that the water vapor may pass out. Some fruits and vegetables are better canned. cases the housewife will find it possible to do without special apparatus and to dry material in the oven of the cook stove or in the kerosene stove portable oven. Trays can be made of close mesh wire or heavy cardboard and placed on the oven trays. The best temperature for drying Is. But if the work is properly done. to employ too high temperature with water-filled material is not advisable. and nail this over a light wooden frame. However. flavor and cooking quality are best preserved by rapid drying. either because they undergo changes in drying which render them unpalatable. open air dryings has the disadvantage that the material is exposed to the visits of insects which deposit eggs. the products will retain their natural appearance and flavor to even a greater degree than is possible to secure in sun drying. However.142 DRYING FRUITS AND VEGETABLES Fandamentals of Drying a considerable number of fruits and vegetables which it is not advisable to attempt to dry. A simple device can be easily constructed by any handy man or woman. and the fire should be so regulated that the material may not be scorched. both for purposes. Generally speaking. there will be quite an accumulation at the end of the season. It is necessary to keep off insects and to guard against dust and soot. eun drying is not to be recommended.
remove stones. when ready to slice. huckleberries. dry on a clean towel. slice into the trays. have the temperature too high at the beginning. may be dried. Care is necessary in handling berries. The dried product is usually so effectively denatured as to retain little of the color or flavor of the fresh fruit. Cherries and Currants Cherries and currants make The fruit should be carefully then spread in a single layer as this would cause the juices too high. They may be canned without sugar. feel Peaches. but prepared immediately for drying. Fine for puddings. It should be removed when this condition is attained. picked over. may be pared and sliced. Darkening of these fruits can be prevented by dropping in a pall of salt water right after paring. Sweet Potatoes Since sweet potatoes do not keep as well in storage as ordinary potatoes. springy The and separates promptly when the pressure is released. The berries should be freshly picked in the early morning hours and not allowed to stand. These fruits are sufficiently dry when a handful of slices gripped firmly in the hand has an elastic. it would be better to use them. The sweet potatoes can also be dried in thin slices if wished. fully ripe. washed and drained. Use only the best sound fruit. Pare the potatoes and drop in a pail of salt water.DRYING FRUITS AND VEGETABLES Apples. then cut in slices or strips and pass them through the food chopper. to run. Apricots. as cherries are easily in fruit cakes. Increase gradually. blueberries. core. and sugar added when served. there are occasions when the housewife may wish to conserve some for later use.. it is not always advisable. It should in every case be carefully prepared and carefully handled during the process oi drying. such as apples. Pears. a very acceptable product when dried. etc. Cut in halves. using the coarse knife. and before the slices become crisp and hard. Quinces 143 fruit or vegetable intended for drying should be of good quality and of the right stage of ripeness. and spread the halves in a single layer upon the tray with the cavity uppermost. gooseberries. If jars are available for canning them. Then. and leaves no visible moisture upon the hand. loganberries. but it is not advisable to dry strawberries. Careful handling of these fruits is necessary. These are nice Berries Blackberries. The temperature should not be too high at first and may be gradually increased. Hard fruits. Plums These fruits must not be too ripe. for there is such a wide range of usefulness for these berries in the way of jellies. Do not pit the cherries. jams and preserves. not overripe. Spread in a thin layer on the drying tray and dry until quite brittle. and on the trays. While it is possible to dry the above named berries. Be sure the temperature is not injured by overheating. dewberries. . raspberries. Be sure to pick over Spread in a single layer on the drying tray and do not carefully. pears and quinces. being sure to trim out all brown spots. etc. have only a thin layer of the fruit In each tray. and dry immediatedly.
ment about cutting up the product in pieces of desired sizes. and must be cooked two or three times as long as greens. Wash in salt water and drain thoroughly. and capable of use for just as wide a variety of purposes. each piece containing no more than two beans. Put in a cheesecloth bag and dip into vigorously boiling water for 5 minutes if very young. The string beans should first be washed and strings removed.. The drying does not improve It is impossible to make good dried the quality of the material. Begin drying at a medium temperature. that peas and beans absorb water much more slowly than greens. Cauliflower undergoes a considerable darkening during drying. if not superior. such as cabbage. add 2 tablespoons baking soda to each gallon of water. carrots. Drying Greens Drying vegetables is not a means of utilizing vegetables which are not good enough to can or use fresh. Drying Soup Mixtures Small lots of several dried vegetables. This will preserve the bright green color of the beans. For first-class products the material must come fresh and crisp from the field. cut in small pieces. but sufIf small. for 7 or 8 minutes if older. must be carefully picked over for all diseased or overripe and decaying portions.144 DRYING FRUITS AND VEGETABLES Cauliflower Pluck apart and remove diseased or discolored portions of the cauliflower. and must be treated throughout Use your judgits preparation with scrupulous care and cleanliness. Any of the varieties of sweet com having qualities desirable for table use will make a good dried product. Drain thoroughly and spread no more than an inch deep on trays. products from vegetables which have been overheated and wilted and which have consequently begun to undergo destructive chemical changes. The drying is complete when no moisture can be extracted from freshly broken pieces. peas. Turn occasionally. celery. It is well to remember. To the boiling water. For this reason. It should . Stir occasionally during the drying process. Dried soup vegetables find a ready market in cities where such material cannot be obtained fresh during the winter months. they may be left whole. turnips. it is best to keep them separate from the greens. spread rather thinly on trays and dry. increasing the temperature gradually. fully equal. or if larger. beans. parsley. however. beginning with a medium temperature which may be increased as the drying progresses. but the original color is more or less perfectly regained when the dried material is subsequently soaked and cooked. to canned com. they may be broken or cut into pieces. etc. Sweet Corn Properly dried sweet com is a delicious food. can be put together in proper proportion and will come in very handy for soups and stews during the winter. String Beans String beans for drying are best when not yet full grown. ficiently developed for table use. onions. and spread in a thin layer in the tray.
it may be stored without danger of spoilage. Properly dried corn is hard and semi-transparent.DRYING FRUITS AND VEGETABLES 145 be gathered when in the milk stage. it would endanger the safety of the balance. When this stage has been obtained. rapidly boiling water for 8 or 10 minutes. Stir occaProperly dried peas and beans should be sionally while drying. pile the material loosely on a clean sheet of paper in a dry place and allow it to remain there for several days. — Lima Beans and Peas when in an ideal condition for immediate These should be gathered table use. Spread the corn kernels on the drying trays to a depth of about Vz inch and start the drying at medium temperature. they will remain just as brittle as they were when taken from the drier. If there is a suspicion that the material has been exposed to the visits of insects. So are jars that receptacle. After removing from the drying tray. Even stout paper bags may be used if they are first treated to a coat of paraffin. to separate any adhering masses and to equalize the drying. Treatment of Products After Drying Before storing away dried material let get cold and be very sure that every particle of the material to be stored is thoroughly and uniformly dried. then cut the com from the cobs with a sharp thin knife. drain thoroughly and spread about Vz inch thick on the drying trays. being careful. allow the cobs to drain and cool sufficiently to be handled. If any portions contain too much moisture. Do not prepare more than you can dry at one time. when the seeds have attained full size and before Shell Beans. Do not cut to near the cob and do not attempt to scrape out any of the particles of kernels left on the cob for drying purposes. showing no moisture near the center. The cooking is completed when the milk is "set. Younger com will require a longer period of cooking than the more mature ears. may not be perfect enough to use for canning purposes. however. it would be better measure to give it another quick drying before storing away. The scrapings from the cobs may be used in other ways. To prevent this. Husk the ears and trim. This is imperative. the materal should be examined within 24 or 36 hours after packing. as no product deteriorates more rapidly on standing than does corn. it is well to divide them into separate lots and do the cooking separately. that is. Stir around thoroughly several times during the drying. After cooking. If fruits or vegetables are packed in tight containers immediately upon being dried thoroughly. put in cheesecloth bags. Stir up several times a day so that the entire mass may become uniform. Shell. Dried products may be stored in any convenient moisture-proof Tin cans with tight covers are good. they are not dried thoroughly they vnll "sweat" and soon mold. It is best to store away the dried . however. the pods have begun to turn yellow and dry up. and if they are thoroughly sealed. or has absorbed dampness. that no insects or dust can get at it. If. and if it appears moist it must be dried further. place in a wire basket or cheesecloth bag and plunge into unsalted. Begin the drying at a medium temperature and gradually increase.". uniformly dry throughout. boil in rapidly boiling water about 2 minutes. before glazing and hardening have begun just when it is in ideal condition for Immediate table use. For this reason.
in case you have any suspicion as to how they may be keeping. Once soaked (in cold water). To Cook Dried Vegetables or Fruits Since the process of dehydrating has simply removed the water from the dried product. since the cooking evaporations from the cook stove are apt to keep the air quite humid. in order that the good cuts may be separated from the . all that is necessary to render it again fit for eating is to restore the proper proportion of water by soaking. dried vegetables and fruits can be cooked in almost any of the ways in which fresh ones can be cooked. hot enough to kill the parasites. It is well. An airy attic near the chimney makes a better storage place. large or small pieces). open shelves may be constructed near it.146 BUTCHERING TIME RECIPES products in small lots. to open up a few packages and examine the contents. but not hot enough to scorch the material. The container should be stored in a warm and absolutely dry place. put them in a hot oven immediately. If there is no furnace in the cellar. so that any possible damage or spoilage occurring through the deprecations of insects or moisture may be confined to only the particular small lot in that particular container. in order that the material may be kept dry and warm by the heat of the furnace. If worms or bugs should get to work on your dried peas or beans. The ordinary pantry or storeroom communicating with the kitchen is not well suited to the purpose. it is not advisable to attempt to store dried material in the cellar. Because the kind of vegetable or fruit varies so (old and tough or young and tender. If the house has a furnace. the housekeeper must use her best judgment about the length of time necessary for soaking and also about the preparation and cooking best suited for the product. BUTCHERING TIME RECIPES How When killing a beef it is to Cut Up a Beef very essential to properly quarter and cut the carcass. once in a while.
18. 11. The Chicago retail meat dealers have a somewhat different method of cutting up the animal.BUTCHERING TIME RECIPES poor. which represent the higher priced cuts. About Pork Making Hog and pork making on the farm have become almost lost arts in these days of mammoth packing establishments which handle such enormous numbers of swine at all seasons of the year. as shown in Fig. flank. 5. 6. used for boiling pieces. The fore quarter forerib. 1. rump. bullock or round steak. shin or shank. mince meat. chuck. 6. shin or leg. 14. 10. choice roasts. prime rib. 9. 13. stews and corned beef. mince meat. 10. The parts as numbered on the sketch are: 1. corned beef and boiling pieces. hash and bologna sausage. for soup. thin flank. for soups. 17. They cut a larger part of the animal in the portions 3. rump. round. The following explanation of the various parts gives the names of these cuts and the common uses to which they are put: The hind quarter is divided into nine cuts. Yet the progressive farmer of today should not only provide his own fresh and killing . 4. II. for stews. 7. aitch-bone. the second quality of roasts and steaks. 147 I illustrates the ordinary method of cutting up a beef. 4. and hashes. 7. 3. 2. as follows: No. 2. soups. shin. 12. for mince meat and sausage. for corned beef and Figure now used by boiling. porterhouse. shoulder piece. prime roasts. sirloin. for boiling and stewing. 4 and 5. thick flank. etc. 11. shank. the porter and sirloin steaks. for soups and hashes. for corned or dried beef. is prime roasts and divided into nine parts. chuck ribs. 9. brisket. 8. veiny piece. cheek. middle ribs. used for steaks. for roasts or boiling pieces. 8. for corned beef. bottom round. stews and pot roasts. plate. as follows: No. butchers. 3. 15-16 neck. for soups and stews. neck.. fine steaks. 5.
and the lean should be of a pale reddish color and juicy. furnishes a good diagram for cutting.. after having the blade bone removed. juicy and tender. then split the carcass through the back bone with a chopper. The general appearance of the most choice pork the carcass of which will not weigh less than 50 than 120 lbs. By many. First separate the head from Fig.148 BUTCHERING TIME RECIPES cured pork for family use. white and firm. the kidney. preserving and storing pork product. divided. no doubt. fresh pork is considered to be exceedingly unwholesome during the months of the year of high temperature. The hind quarter is first divided by taking off the leg of pork and when intended for coming. dividing it into halves or sides. Figure I. The carcass of pork being intended for immediate use while in its first state. according to "Market Assistant. then with a sharp knife loosen the leaf and kidney fat and tear it away toward the leg. should be kept in pickle 10 or 12 days before use. but equally sweet. "Home Pork Making" is a complete guide for the farmer in all that pertains to hog slaughtering. The loin of pork. approaching white in color. following with the splitting down of the back bone through the line These are again of the incision. is hung by the foot of its right hind leg. after taking off the hocks and feet. The skin of the older animals is thicker and coarser. the fatty. then cut down through the skin of the center of the back from the tail to the neck. —Pork Carcass on a Block the carcass. when the animal economy of the human system requires less heating nourishment to the blood. gross character of the flesh not being easily assimilated. after taking off the head. Each side is then divided into its fore and hind quar- . The forequarter of pork if small. from scalding vat to kitchen table and dining room. to a great extent is true. curing. if large. I. into quarters. and not more The skin should present a semi-transparent appearance. if not too fat. but also should be able to supply at remunerative prices such persons in his neighborhood as appreciate the excellence and general merit or economy of homemade pork product. including numerous prize recipes. it is divided across the ribs. while the lean is of a darker color. is good for roasting and also furnishes fine pork chops and delicate pieces for coming. which shows the pork carcass lying on a block or table. from an animal. being brought away with it. is often roasted whole. of course. using the thin part or brisket of pork for coming. and therefore requires less irritating food to the digestive organs. This." is lbs. the fat on the back should not be less than half inch thick.
BUTCHERING TIME RECIPES ters 149 by leaving two ribs on each of the latter. then crack the bone of the under jaw between the front teeth and the cheeks. Figure II represents the mode of cutting pork carcass for barreling. is also taken off in the same manner. Shoulder (after being trimmed). — A How 1. Then trim the shoulder round (see 2). when all are ready to salt. I (D). Next take off the shoulder by cutting straight across the side. taking out the tenderloin as previously shown. and the spare. Beginning from the corner of the mouth. when it is torn out upwards toward the ribs or head. The next cut loosens the tenderioin from where it is connected with the ham. steaks or roasting. The leaf fat and pieces of fat are rendered into lard. held together to hang up by. and saw off the jawbone. Rib. and saw off the feet. which is usually corned. 3. with meat enough left on them to make a roast. except that the trimmings and some other pieces can be used for sausages. 4. to Cut Pork for Barreling 2. The same mode of cutting is here adapted. by cutting under the breast-bone. as shown in Fig. and so follow the ribs as far as the chine-bone. Then the head (10 and 3) is divided by cutting off the cheeks. then splitting the carcass. . beginning at the tail side and cutting circularly to the flank. Chops or cheeks. B). I. then trim off the spare ribs. after sawing the small bone about half way and chopping or salving off the feet. which separates the cheeks from the plate. The chine of pork. and the pate» etc.ribs (not too spare). which forms the shoulder similar to a ham. by separating the head from the carcass. without the back fat. when the knife is continued on directly to the end of the long bones in the back. Leg. while some prefer this part for sausage meat. or chine-pieces. then the ribs (5) and loin pieces (4) are cut in suitable sizes. I'he back fat. when the loin is prepared for either chops or roasting. or fresh ham. following the line towards 9 (see also Fig. Next cut off the brisket of pork. is much used for chops. is used for head cheese. on the loin. 5. The hams are then removed. cutting off the fresh hams and feet.. tearing out the leaf and kidney fat. Loin-pieces. which leaves the shoulder about one thickness. The brisket and flanks are next cut off.
150 6. BUTCHERING TIME RECIPES .
BUTCHERLNG TIME RECIPES
Be most particular about the barrel never use a barrel that has been used for other purposes, or if beef has ever soured in it. Get a new barrel (a good molasses barrel is best) and clean it
Cut all the large bone out of the meat and then pack the beef in the barrel tightly. Cover with a hardwood board that will fit down in the barrel, put a clean, heavy stone on it, and it is ready for the pickling brine, which we make as follows: To 2 gallons water add 3 pounds salt, 1 pound sugar, 1 ounce saltpeter, and 2 tablespoons baking soda. Make as many gallons as you need, adding the same ingredients to every 2 gallons water. Put in a boiler, boil, skim well, and pour boiling hot over the beef. Be sure the brine covers the beef well ^yes, more than covers it as it will soak in the beef some. If you should ever need to add more brine, do not put it on hot that is only done the first time.
To Pack Pork
The pork should hang
in a cool place over night. Be sure that all Cut the sides into strips crosswise. the animal heat is out of it. Cover the bottom of a perfectly clean barrel with clean, coarse salt, and then pack in the strips of pork closely, edgewise, with the rind next to the barrel. Then fill the crevices in between with salt, and cover the top of the layer with salt, and proceed in this way until the pork is all in, or the barrel is filled. Make a strong brine of salt and cold water, using so much salt that the water will not dissolve any more it should be strong enough to float an egg. Boil and skim this brine and then pour it into the barrel over the pork, while boiling hot. Cover the pork with a round, hard piece of board, a little
smaller than the barrel head, put a clean stone on
to keep it down under the brine, then cover the barrel and set away in a cool, dry place. If at any time the brine should froth or look red, 'it should be turned out, scalded and skimmed, and then poured over the meat again scalding hot. Never put cold brine on old pork. have pickled our pork in this way for many years, and have never lost any. When wanted for use, freshen the pork by letting it stand in warm water on the back of the stove about half hour.
To Pack Frozen Meat
large, strong, tight, wooden dry goods box, line inside with several thicknesses of paper, pasting it in closely and overlapping the seams generously, then put a thick layer of hay or sawdust in the bottom of the box, and cover with paper. Freeze hams, spare ribs, shoulders or any pieces of fresh pork, beef, or poultry that you wish to keep fresh for future use, and be sure that the freezing is most thorough, so that each piece is frozen all the way through. Wrap each piece separately in several layers of clean, light brown paper, then pack a layer of these pieces in a box prepared as above, fill all the crevices between the pieces with fine hay, packing it in solidly, cover the layer of meat pieces with about 5 or 6 inches of hay, then pack in more meat as directed above, and so on until all the frozen meat is stored, or the box is full, being careful to have plenty of hay all around the sides, and on the top. Next put on a tight cover of wood, also lined with paper inside, and throw some thick covering over the box, such as an old comforter, blanket, fur robe, or a piece of
BUTCHERING TIME RECIPES
heavy carpet. The box, of course, should stand in a cold and dry place. Frozen meat packed in this way will remain frozen and sweet for months, and will even withstand quite a long thaw.
Canning Meat, Poultry and Sausages Cut the meat or poultry in pieces of convenient size, trim carefully, and be sure they are sweet and clean. Boil until tender in enough water to cover, seasoning to taste, the same as for immediate use, and when all the meat is well done and tender, press a little at a time in hot glass fruit jars, then pour in a little of the hot gravy (which should first have been boiled down until it is almost ready to jelly when cold), until the gravy fills up all the vacant places around the meat, but not enough to cause the meat to float. Then press in another layer of meat and more gravy, and proceed in this way until the jar is filled up to within one inch of the top. Be very sure that there are no air spaces left in the cans. Then fill each can overflowing full with melted suet, and seal air tight, using new rubbers and
the usual canning precautions. Set the jars away in a place, which should be cool, dark and dry, and do not move the cans after once setting away. The melted suet on top will harden, and moving the cans after the layer of suet has hardened is apt to break it. Sausages should be pricked and boiled in water until tender, and packed in jars the same as meat, with a layer of melted lard or suet on top. Everything wants to be boiling hot when canned, sealed air tight, and set away while hot. Great care must be taken to use only perfect, air-tight cans. This recipe for canning^ meat has been used successfully for many years.
Keeping Smoked Meat
If the meat can be kept away from flies, it will keep nicely in a cool, dry cellar, but if one fly can get at it, it must be otherwise protected. good and easy way is to wrap in paper and then in muslin sacks, and bury in a grain bin, by this method keeping a uniform temperature and excluding insects. If this cannot be done, it will be absolutely safe if wrapped in paper and put in muslin sacks, and
the sacks completely coated with either ordinary lime whitewash or "yellow wash," and hung up so they do not touch. The directions for pound chrome "yellow wash" are: 3 pounds barites, 4 pounds flour, yellow, 1/6 pound glue. Make the day before using. Heat 1% gallons water and add the flour, mixed to a smooth paste. Dissolve the chrome in 1 quart water and add it. Boil, stirring constantly, and adding barites slowly. Apply cold with a brush and stir often while
Smoking In a Box
large, light box, place hooks inside the top to hang the meat on, and have a hole made on the side to fit a stovepipe. Then take an old discarded heater and fit the pipe to the box, with the stove outside the box. Have a lid or door on one side of the box, so you can look to the meat. Start a fire with a few dry cobs, fill partly with straw, and then with boughs of cedar. If kept up all day, the meat will be done by night. The meat should have been in brine for 2 or 3 weeks, then hung up to dry a little before smoking. When smoked, let hang in box until ready to put down. Wrap the pieces in cloths, put in a barrel, and cover with oats.
BUTCHERING TIME RECIPES
Smoking Meat The smokehouse should be large enough and have enough ventilation to prevent the meat becoming overheated. It is best to have the fire outside, with a length of stovepipe to conduct the smoke into the house. Hardwood, such as maple or green hickory, smothered with sawdust of the same, are the best for smoking meat, and corncobs
the next best. Wood with resin, as spruce or pine, gives a bad flavor to the meat. There is a low, prickly, evergreen shrub, bearing green berries, that grows in some localities, and where this can be had it is nicer than anything else, giving the meat a delicious flavor. Meat to be smoked should be well washed, or scrubbed with a hand brush in tepid water, to prevent a crust of salt forming on the outside, or if very salt, soaked over night. It should hang and dry out a day before being put into the smokehouse, and then hung so no two pieces touch each other. The fire should be slow at first, to heat up the meat gradually, and meat should never be frozen when put in the smokehouse. In cold weather it is best to keep the fire going steadily until finished, or the meat will not smoke evenly, owing to the inside being too cold for the smoke to penetrate, after cooling. Thirty-six hours
smoke meat nicely, if the fire is kept going steadily, or in warm weather a fire built every other day for two weeks cures it nicely, keeping the ventilator screened and the house dark, to exclude flies,
A Barrel Smoker Screw 3 or 4 hooks in the inside of the bottom of a good clean, close and large barrel, and turn it over an iron vessel in which a few live coals have been placed, with com cobs and hickory chips piled on top, to make a steady smoke. Hang the hams, shoulders or pieces on the hooks, but be careful not to crowd in too many, or the smoke cannot reach all parts. The smoking should be done slowly, evenly and steadily. A little ventilation is needed, or the fire will go out, but not enough to allow too much smoke to escape.
Put a few
Bacon and Hams
live coals in an iron kettle, cover with clean cobs, turn a clean barrel over this kettle, and smoke 2 hours at a time for 2 days. If smoked too long at a time, it would shrink the barrel. When thoroughly smoked, put a brine in the barrel made of 10 pounds salt, 8 ounces saltpeter and quarts molasses, for every 100 lbs. meat. Add water enough to cover the meat. Pack the meat in this
brine and weight down.
flavor to the meat.
The smoked barrel
impart the smoked
To Dry Sugar Cure Meat For 400 pounds meat allow 10 pounds salt, 1% pounds each black pepper and brown sugar, and 4 ounces saltpeter. Mix well together and rub each piece of meat well with this mixture, using the hands, about 5 or 10 minutes. Do not pile up the pieces of meat, but lay them out on a board or table, skin side down, in a cool place, but not cold enough to freeze. Let them stay there 4 to 6 weeks, after which they will be ready to smoke. After smoking, wrap them in clean, sweet hay, then put them in muslin sacks and hang in a cool,
BUTCHERING TIME RECIPES
boiler full of boiling water, dip the hams in, and let them 2 or 3 minutes, then remove, and cover them with a thick paste
of flour, water and cayenne pepper. The paste should be red with the pepper. Hang the covered hams in the sun until the paste covering is dry. Then put in stout paper sacks, tie closely, and hang in a dark and cool place.
To Keep Meat without Smoking
After the animal heat has gone out of the meat, pack the pieces away in dry salt 4 weeks, after which dip each piece in a very strong solution of boiling hot salt water, dry off and rub thoroughly with borax and black pepper.
Dry Cured Pork For each 100 pounds pork use 5 pounds salt, 2 pounds sugar and 2 ounces saltpeter. Mix well and divide into three parts. Rub the meat
thoroughly with a third of the mixture at intervals of 3 days, packing very closely in the barrel, and reversing the order of the pieces at each rubbing. If there is a good deal of meat, it is easier to have two barrels, putting the meat into one, as it is taken from the other, and pouring over the little liquid, if any forms. After the last rubbing, let it lie for 10 days in the barrel, when it vdll be cured and ready for smoking. While curing, the meat must be kept in a cool and moist place, and unless it can be, it is best to use the brine method. Salt Cured Pork
Heat salt in a baking pan in the oven, until it is thoroughly hot, then rub it in the fleshy side of the meat with a large flat spoon, as it will be too hot to apply with the hand. Rub all on that will stick to the meat for large hams two applications will be necessary. This does not harden the lean meat, as brine does. Be sure to keep the salt hot. I have cured meat in this way in hot weather, and never lost any the salt strikes in so quickly that it cannot spoil.
The Barrel for Pickling or Curing most important that the barrel for pickling meat should be absolutely clean. First scald and scrape the barrel thoroughly, then set into the barrel a vessel containing a small lump of quicklime, pour a pail of boiling hot water over the lime, cover the barrel, and let the fumes of the slacking lime sweeten it. After this wash the barrel again, then put in a generous armful of new sweet hay, pour over plenty boiling water, cover closely, and leave until cold. After this, thoroughly rinse the barrel again with fresh water, and if any bad odor remains, the case is hopeless and a new barrel an unavoidable
To Cure Hams For 100 pounds meat allow 7 pounds salt, 2% pounds brown sugar, 2 ounces saltpeter, and sufficient water to cover the meat, when closely packed in a barrel. Boil the salt, sugar, saltpeter and water, skim and then add 1 ounce cayenne pepper and 2 ounces each ground clove and black pepper. Cool, and when cold pour over the meat, weight down, cover, and set away in a cool place.
and hang up in a cool place. boil until very tender. tie. allspice and pepper. 3 tablespoons brown sugar. Beef Pickle I pounds salt. 1 teaspoon soda. leaving just enough salt for a good layer over the top. Nice eaten just so. flanks. To 1^/^ Beef Pickle II For 100 pounds beef. wash the meat. and after that smoke. then dissolve 1 ounce baking soda. rolled in flour and fried a nice brown on both sides in hot fat. and 1 pint salt. Fifty pounds meat will require 50 pounds salt. until all is used. using whole cloves. Mix thoroughly and apply dry to each joint all that can be made to adhere. spiced vinegar. i/4 pound each saltpeter and soda. tie up in paper bags. Mix well together. or split. watch the brine. use the same proportions in making more. For every 20 pounds beef. or heated up in boiling water. rubbing and stuffing it well into the bone end. and plate. and cut into pieces 6 inches square. and hang up in a cool. Will keep indefinitely. and salt before they are done. such as brisket. For medium Dried Beef beef. if packed right. For spiced beef. Be sure to weight down the meat or sausage. After it has soaked in this about a week. which will form of itself. sew fast. put in a layer of meat. and if it gets "ropy. 1 tablespoon red pepper. Keep the beef in a jar and turn it over frequently in the liquid. 2 pounds sugar. Two gallons should cover the 50 pounds meat. The round makes the best dried Corned Beef Use only the poorer parts for corning. Let stand over night. and after it is cold pour it over the meat. crossribs. Sprinkle a layer of salt in the keg or barrel. then fold the cloth around. soda and salt in a little warm water. Soak the feet over night . If kept over in hot weather. and rub well into the meat for three successive days. and 1 quart molasses. add mace. add V2 pound sugar. Dissolve the The meat will be saltpeter. % teaspoon saltpeter and 1 gallon water. 2 ounces saltpeter in 2 gallons tepid water. and let stand from 30 to 40 days before using. When dry.A/ BUTCHERING TIME RECIPES Preserving Meat Joints 155 sized joints allow 2 tablespoons black pepper. Take a square of muslin large enough to enclose the joint and lay it on the table. then more meat and salt. sprinkle with pepper. if liked. Wrap the paper closely around the meat. ready to use in 10 days." pour it off. then a layer of salt. Weight with a board and stone. Pack in a stone jar or keg and cover with hot. If not. Lay the joint on and thoroughly rub the remainder of the mixture on. so as to keep well under the pickle. 1 teaspoon saltpeter and i/4 pound sugar. use V2 peck salt. and cover with a new brine. This pickle can also be used for sausage. Then lay on the cloth two or three thicknesses of paper and sprinkle some of the mixture on it. dry place. cloves and allspice to the above pickle. divide into three parts. or 2 pounds brown sugar. use 1 pint salt. packing very closely. remove the toes and scrape clean. Pickled Pig's Feet in cold water. hang it up to dry.
make a little cold brine and pour it over. 2 pounds brown sugar. This will keep until warm weather comes. and set in a cool place. Put in a weight to keep the meat under the brine. let it boil up once. and roast well done. and cover the top. 3 pounds brown sugar. salt and pepper to taste. skim well.I 156 BUTCHERING TIME RECIPES Brine for Pork salt. till To Keep Beefsteak Mix together equal parts of salt and sugar and half the amount of saltpeter. Store in a cool place. and so continue until the jar is full. For every gallon sausage To Keep Roast Pork in Lard Take pieces of the side meat or any other part without bones. but do not scorch. Put a stone on top. Weight down so that the meat will always be under the brine. Let boil 5 minutes. 3 ounces soda. . with fresh melted lard. let get perfectly cold. After seasoning with salt. place in a roasting pan in a hot oven. and pour over the meat again. Pickle for Pork Sausage in cases allow 1 cup salt and 1 cup brown sugar. draw off the brine. In the spring. Place layers of sausage in jars and sprinkle the mixture between each layer. mould the sausage meat into little cakes about 1 inch thick. cover the jar and set away in a cool place. 2 ounces saltpeter and sufficient water to dissolve these ingredients. skim well. This will form a brine of its own. and I am sure that anyone who will try it will be very well pleased with it. pepper and a little sage. skim again. thoroughly mixed. dark place. boil it again. — To Keep Beefsteak—II Fry beefsteak as for the table. skim well. let drain and smoke well with com cob. cover. Cover well and store in a cool. fry until well done. then pack it closely in jars and cover well with melted lard. After 5 or 6 weeks lift the sides and hams out of this brine. and pack in a stone jar with melted lard. Tie heavy paper and a cloth over the jar. For 100 pounds pork allow 10 pounds Sweet Pickle for Pork For 100 pounds of side meat or hams allow 8 pounds clean. 2 ounces saltpeter. only be sure it is not the least bit rare. Meat kept in this way is never rancid and flies do not get at it. When well done pack the pieces in a stone jar and fill all the spaces between. Put over fire and just before it boils. let get cold. and then pour over meat packed in large jars or barrels. coarse salt. sprinkle with this mixture. or 1 quart molasses. then weight down with an inverted plate and heavy stone. Fresh sausage cakes can be kept in the same way. and when perfectly cold pour it over the meat. packed in a jar or barrel. and the meat will keep sweet for a long time. and if a brine does not form in 3 days. hickory or maple chips. and 4% or 5 gallons water. dry place. 1 ounce cayenne pepper. the same as directed above for the roasted meat. Place a layer of steak in a jar. and set away in a cool. We have used this recipe for years.
Put a layer of meat and fat. but first drain off the liquid by allowing the souse to stand in the pan on the back of the stove a while. soak over night in cold water. Boiled pig's feet are also very nice when pickled in vinegar. scrape away a little of the jelly at one side of the jar. drain. and cook until partly done. sprinkle well with salt and pepper. Be careful to pack the meat firmly and closely together. and after frying brown in butter. cover the jar well and store it in a cold place. Or. topping off with salt. Then put in another layer of meat. cut out slices of the souse. dark. remove all the bones and hard gristle from the meat and from the liquor. Pickled Tongue II For the brine allow 1 gallon water. if liked pickled. and 2 ounces saltpeter. and then pour over a generous allowance of hot. then drain and smoke 6 days. spreading it over smoothly. ground pepper and cloves. Remove from fire and let remain in this liquid over night. trim. skim. and let boil slowly 1 hour. then mix with scant Vz teaspoon saltpeter. boiled-down liquor over the meat. slice and cover with spiced vinegar. in salted water. then scrape and clean again. and season with salt. and boil slowly until the meat will separate from the bones. slice. Smoked Pig Paunch Thoroughly clean a pig paunch or stomach. to make sure that everything Soak in salt water for sevis as clean as you can possibly make it. in a stone jar. the souse will be deliciously crisp. baked potatoes. Clean the head thoroughly and do not spare yourself any pains during this process. and then soak once more in salt water for several hours. pepper and vinegar. . distributed evenly. and to have it covBoil down liquor in which the meat was ered with the vinegar. Pickled Tongue I either beef or pork tongues. and serve with mustard. and return the displaced jelly. This will extract the vinegar. boil until tender. Pack into stomach securely. Boil and cool. Take as much lean pork as it will require to fill the stomach. cooked until there is only a little of it left. Season well with salt and pepper (it should be considerably more salt than palatable). Scald. The sliced souse can be fried in hot butter. add salt. When cold. cut in %-inch slices and cover with cold vinegar. 3 pounds salt. and when all has become cold.BUTCHERING TIME RECIPES Souse 157 Use the head of a hog and any other small parts of the animal that are not too fat. and any other preferred spices to taste. sew up and then return to the liquor in which the stomach was boiled. eral hours. When wanted to use. scrape and boil until tender. cut in thin slices and serve without cooking. or the jar is full to within 3 or 4 inches of the top. remove skin. When wanted for use. Next remove from the fire. after which put in a kettle. airy place. Hang in a cool. boiled cider vinegar. and all the gristle is perfectly soft. and weight to keep them under brine. When wanted. Will keep after being pickled. 4 ounces sugar. being careful not to let it burn. and boil until well done. cover with cold water. pour this hot. seasoning. and when the meat in the jar is thoroughly cold. chop fine. and boiled cider vinegar and so on until the meat is all used. Will keep any length of time. Serve with hot. then put in the trimmed and Use cleaned tongues.
Make a hot spiced vinegar by adding 1 teaspoon each of allspice. Beef tongue should be put in a brine or pickle. place the rolls in a tub and pour over enough cold water to cover. stir it up often with a long handled spoon or skimmer. and then put in a linen or close cloth bag and hang in a cool. The lard squeezed out this way should be put in a separate pail. but will catch all the scraps that may fall from the top of the strainer. allowing them to remain there about 12 hours. I hang the sieve through a piece of board cut out to fit the sieve. squeezed between wooden squeezers to extract any of the lard that is still in them. joined together at one end with little pieces of leather. Bladders are also usekeep sausage meat. Stirring it often will make the lard try out more evenly. with the furrowed side inside. dry place. tie securely and smoke. and sprinkle lightly with unslacked lime. then lift out the pieces. When the little pieces of lard have shrunk to very small dark brown scraps. wrap in white paper. and then inflate and tie them. For the sake of convenience and to save burning my fingers. or put in a prepared spiced vinegar. the same as that prepared for beef. If liked very spicy. Excellent for pie crust. after which put them in a tub and cover with a weak brine. The board should be long enough to fit across the top of the pail. pour it into a pan of ice cold water. The brown scraps should be turned into a cheese cloth bag and while still warm. The leaf lard should be cut up fine and put in another kettle. . After the suet is tried out. and when hard. strain lard through a fine wire sieve into a perfectly dry and clean tin pail. cut off pieces large enough to cover the mouths of the jars. Suet is tried out the same way. To Try Out Lard or Suet clear. as directed above. scrape them again lightly. with a little water. Uses for Bladders Wash. streaky pieces of lean and fat should be put Only with the sausage meat. Roll up each piece separately. and project several inches on either side. and that would otherwise fall into the pail of lard. and set over the fire to try out. with a little cold water. While the lard is trying out. After removing from this brine. and the other end whittled for handle. and all the thin. fat pieces of meat should be salted down in the pork barrel. air-tight cans. cut in pieces. The soft fat should be cut in very small pieces and put in a separate kettle. cloves and cinnamon to 1 quart vinegar and V2 cup sugar. soak in salt water. after which drain. and either smoke or dry. to try out. scald them with boiling water.158 BUTCHERING TIME RECIPES Pickled Tripe and Beef Tongue Clean the tripe thoroughly. scrape them well and rinse them clean in cold water. cover the pails well and store in a cool. and be very careful that it does not bum or scorch. These squeezers can be made of two flat pieces of board about 1% feet long and 5 or 6 inches wide. ful to These are equal to self-sealing. lay them on a board. and allowed to remain in there a week. When cold. scrape and clean thoroughly. % teaspoon cayenne pepper or black pepper may be added. after which they will be ready for pickling. Stuff full of the sausage meat. When making preserves. dry place. then stretch them tightly over the jars and tie securely. This little board will not only save your temper. pour boiling water over the bladder pieces. wipe it dry. and again wash in cold water. rinse. Let stand about 10 or 15 minutes.
should be removed whole. pick out all the bones. and fried brown on both sides. and saved for a separate dainty. If there seems to be too much fat on the liquid left after cooking the head and legs. For this head cheese I also use the heart. Cover with melted lard and store in a cold place. or to saw on to the teeth. in slices. After the butchering. The legs should be scalded. being careful it is not too salty. nose down. and also put to soak in cold water over night. so that with a sharp knife you can easily scrape off the hair. tongue and part of the liver. . then grind or chop fine and season with salt and pepper. Add salt and pepper and a little sage to taste. then saw off the nose. rolled in flour. being careful not to saw through the tongue." as the latter are called. root end cut off and discarded. Wash thoroughly. Be sure to season just right. also the legs. so that it can be easily sliced when cold. After chopping all the meat. Canned Suet Trim and chop suet fine. adding salt. add salt to taste. Cook until tender. when the animal heat is well out of the head. It will scald in a few minutes. the rough skin or coating scraped off. after which return to the liquor in which the meat was cooked. and have the pudding stiff enough. and let heat to boiling point. lift it by one ear and hold it in the kettle of boiling water. and let these soak in cold water over night. and also use the heart. then cut off the ears and remove the ear drums. The liquid will be jelly-like and will help to make the meat hold together. and chop or grind fine. skim the fat off and use the liquid underneath. first cutting the muscles around them. then The tongue drain. With a sharp. and 1 cup molasses for every cup suet. Nice sliced. Ham.BUTCHERING TIME RECIPES Calf's or 159 Hog's Head Cheese fire. thicken with buckwheat flour or commeal. discarding most of the fat. and then wash the head again thoroughly and rinse in cold water. to be served cold. liver and lungs. Tongue or Liver Boil either tongue or liver in salted water until very tender and put through the meat grinder. Wash all thoroughly and scald the tongues to remove the coating. This is fine to put in cakes or puddings and no other shortening will be needed. take the eyeballs out. Cook slowly until the meat drops from the bones. leaving the head nice and white and clean. as far as the knee. after which put in a kettle or pail of cold water and let it soak over night. and while hot turn into molds and set away to cool and harden. add enough boileddown liquid in which the meat was cooked. like mush. pointed knife. and when it begins to boil. Put a large kettle over the Hog's Head Pudding Cut the meat from hog's head. Carefully trim and clean the heart. You will need a large kettle as the calf's head should be almost entirely under water. just at the comers of the mouth. discard the skin. Potted Beef. Can in air-tight jars. Next morning rinse all in clean cold water and then put over the fire in several kettles of cold water to cook. scraped cleaned and washed. Boil down the liquid until there is just enough to moisten the meat nicely. almost filled with water. to make the meat very moist. so it can be cut in slices when cold to fry. liver and lungs or "lights. Hog's head cheese is prepared in the same manner.
as it keeps and holds together Beef alone. a little cayenne pepper and white pepper. will do very nicely. sprinkle outside liberally with pepper. lean fresh pork and 1 lb. or muslin bags. or pork alone can be used. topping off with melted suet. when filled. lean beef. and let remain 2 weeks. boiled lean ham add V2 lb. rub over the outside thoroughly with melted lard. turn inside out and scrape and clean first the in and then the outside. Prick the casings often vdth a hatpin. finely chopped or ground. or sheep.160 BUTCHERING TIME RECIPES Mix well with the meat. This is fine. and blood sausage. 3 oz. pound until smooth. Make a strong brine that will float an egg. and hog casings for link sausages. then take out. then add 1 oz. put in little jars. Then mince the meat fine. The cleaning is easy where one has running water. and pour melted suet. shaped into a funnel. and if you wish to keep the sausage for any length of time. hold in left hand. Sausage Casings Casings can be made from the intestines of beef. onions. mix all together. seal. after rubbing with lard. smallest end a trifle smaller than skins. good substitutes can be made by stitching up tubes of new unbleached muslin. . ham fat. throw away old brine. butter. When ready to hang away. turning and skimming every day. drain and smoke for a week. At the end of the first week. Soak 24 hours in lime water or lye water. 1 teaspoonful ground mace. To have a change make some with cooked barley and some with potato (raw). For filling the skins a piece of bone 2 or 3 inches long is most serviceable. press firmly into small jars. and 1 large onion. and proceed to fill. Mix well. beef suet. heat. the sheep casings being used for small sausage. 3 lbs. ham sausage. ground white pepper. Filling Sausage Sausage meat should be finely ground. l^^ or 2 feet long. hogs. Boil beef until it is tender and separate from the bones. Bologna Sausage I Chop very fine 6 lbs. nutmeg or cloves the latter two are not very common. chopped very fine. rub the outside well with melted lard. and put the sausage in a new brine for the second week. dry and dark place. but a piece of tin. sage. and 2 or 3 inches in diameter. scrape and rinse again. turn. Vary the seasoning by using pepper. — Vi of barley or potatoes. season to taste. To 1 lb. and one-third beef. and beef for bologna sausage. and pack down solidly in small close jars. lard or butter over the top. then salt dov^Ti and use when needed. When one cannot clean the casings. Empty as soon as possible. to exclude all air. % teaspoonful cayenne pepper. After smoking. and sprinkle with pepper. Use the proportion of better. to let out any air. Mix well then fill into casings. Cover and store in a cool place. salt. salt pork. 1 lb. put the sausage in this. cover with melted butter or lard. or if preferred. Potted ham can be made in the same way. when cold. but better two-thirds fat and lean pork. Hang in a cool. like wiener-wurst. and store in a cool place. Insert this funnel into one end. using the thumb to force the meat down.
Flour. then mix thoroughly with the meat and fill into casings or thin muslin bags about 4 inches wide and 12 inches long. SYs cups Graham. Smoke 12 hours. or Salt. 1 square Coffee. Flour. add 3 lbs. 2 cups solidly packed Chocolate. 2 cups Sugar. sugar. Flour. fat pork or fat bacon to each 10 lbs. 4 cups pound pound pound ounce Entire Wheat. salt and 10 oz.. 4% cups Sugar. Lay on clean hay in the sun until dry. Vz oz. and then hang away in a cool place. ground pepper for each 100 lbs. 4 tablespoons Pastry. and a little ground coriander seed to each 6 lbs. Use trimmings of % A Bologna Sausage —IV Add fine. beef. Put into crocks and cover fill with hot lard. 1 lb. 2 tablespoons solidly packed. Flour. or 15 inches for the small ones. mak- ing 1 foot long for the large casing. black pepper. After trimming and cutting. Chop or grind fine and then season with 2% lbs. 2 cups finely chopped Oatmeal. 2 tablespoons pound pound pound pound pound pound pound pound pound pound pound pound pound ounce . 8 oz. 3% cups Sugar. 2% cups Sugar. Flour. but smoke them until thoroughly dry. TABLE OF WEIGHTS AND MEASURES 1 teaspoon = 3 tablespoons 16 tablespoons 1 cup 2 pints Butter. fine salt. chopped. 2 % cups Oats. salt. if liked. then boil until they float on the water. meat. 1 7s cups Rye Meal. — — 161 FIRELESS COOKERY— THE HAY BOX Bologna Sausage II Chop or grind very fine 50 lbs. Butter. Confectioners. 9 in shells English Walnuts. taking care to have twice as much lean as fat. Mix the dry ingredients thor2V^ oz. and grind Season with 1 oz. saltpeter and 2% pts. Mix thoroughly and let stand in a cool place about 24 hours. Brown. Powdered. tying the small ones together and letting the large ones hang straight. Granulated. after which into casings and fry down in hot lard. Do not put these sausages into brine. Stuff in beef casings. lean beef. little sage or thyme may also be added. 2% cups Sugar. Eggs. pepper. AVz cups Meat. Rolled. . weigh the pork and add its weight of lean beef. 5 cups Rice. 4 cups Bread. . 60 drops tablespoon cup % pint quart ounce pound ounce 4% cups 5 cups. ground meat. Bologna Sausage III fat and lean portions of pork. oughly. and store in a cool place.
small Meats. Fillet of Beef (medium) Rump of Beef (medium) per pound Sirloin or Rib of Beef (medium) per pound Chicken. per pound Pies Rice or Tapioca Pudding. per pound to 1^/4 hours 15-20 minutes Pork Chops Loin of Pork. Wild Goose. Fruit 50 minutes 18-30 minutes 15-20 minutes 25 minutes 25-30 minutes 20-30 minutes 1^/4-2 hours Layer Loaf (shallow pan) Sponge (deep pan) Cookies and Wafers 15-20 minutes 30 minutes 40 minutes 6-15 minutes Cup Custards Fish. Uncooked 20 minutes 18 minutes 30 minutes 22 minutes 20 minutes 22 minutes 35-45 minutes 45 minutes 2i/^-3^ hours BOILING Cereals Com Meal . . Boston Baked Biscuits. Hominy Macaroni Oatmeal . Baking Powder (according to size) Raised (according to size) 8 hours 12-15 minutes 12-20 minutes size) . Cooked Rice or Tapioca Pudding. per pound 20 minutes 12 minutes 12 minutes 6 minutes 12 minutes .. per pound Turkey.. Bread (ten-cent loaf) Breads. per pound Loin of Veal.. Domestic. 4 pounds Fillets. . . Domestic Duck. Baking Powder Muffins (according to Com Bread (shallow pan) Gingerbread (shallow pan) Popovers (according to size Yeast Muffins (according to size) Cake. or whole.» 3-5 minutes Hard-cooked Fish Bass. per pound 25 minutes 1 hour 20-30 minutes 45-60 minutes 17 minutes 15 minutes 18 minutes 1 Duck. whole. per pound Leg of Lamb. per pound Cod. 162 TIME TABLE FOR COOKING TIME TABLE FOR COOKING BAKING Beans. per pound Bluefish. 2 hours 2-3 hours Rice Rolled Oats Spaghetti 20-30 minutes 4 hours 20-30 minutes V2 hour 20 minutes % hour Granulated or Rolled Wheat Eggs Soft-cooked . per pound Halibut.
Scrod. Whitebait Potatoes. Trout Fish. whole small. Cod. whole small. Chips Potatoes. Whitefish. Bluefish. Yellow Turnips. Fish. Salmon. Dried Potatoes. 20 minutes 6-10 minutes 12-15 minutes 8-10 minutes 18-22 minutes 8 minutes 10-12 minutes 6 minutes 3-4 minutes Squab Tripe and Liver FRYING Chops or Cutlets.TIME TABLE FOR COOKING Lobster. Shad. per pound Mutton (leg). Trout. rolled fillets and slices Fish. Oysters Steak. per pound Ham. Breaded Croquettes and Fishballs Doughnuts. Straws. per pound Corned Tongue Fresh Tongue Vegetables Artichokes 30 minutes 25 minutes 25 minutes SV2 hours 2V^ hours 30-45 minutes 20-30 minutes 3-4 hours 1-1^/4 Asparagus Dried Beans Lima and other Shell Beans String Beans Beets. slices. whole split. Lamb or Mutton Fish. sliced thin • 4 minutes Chicken. White Potatoes. Sweet Spinach Tomatoes (stewed) Turnips. Spring Chops. whole 163 20 minutes 12 minutes Salmon. French Fried 5-8 minutes 4 minutes 3-5 minutes 5-7 minutes 2-7 minutes 3-4 minutes 6-8 minutes . Drop Cakes. White 45 minutes 20 minutes 20-30 minutes 25 minutes 10 minutes 1-1 % hours 45 minutes 45-60 minutes 20-60 minutes 3 hours 20-30 minutes 20-25 minutes 25-30 minutes 20-30 minutes 1 %-2 hours 1-1% hours BROILING Bacon and Ham. Swordfish. old Beets. Muffins Fish. Fritters. Smelt. Smelt. Halibut. 1 inch thick (medium) . young hours 1-2 hours 2-4 hours Brussels Sprouts Cabbage Cauliflower Green Corn Onions Oyster Plant (whole) Parsnips Peas. Fresh Peas. per pound Small fish 6-10 minutes 3-4 hours 3 hours Meats Corned Beef Fresh Beef Fowl.
Pasteurized. not over Albumen begins to coagulate Milk. Fishballs. etc. Baking. etc. Baking. for spun sugar 350° Sugar and Water Sirup. Baking. Goose and Lamb. Baking. Baking. Potatoes 380° 'Frying: Breaded Chops. French Fried Potatoes. Chicken and Turkey. Milk (sea level) Milk. Pastry: Tart or Patty Shells 350° then reduce to 450° Baking. Baking.) 20 seconds for Chops. for V2 hour 300° then reduce to 350° Baking. Meats. Baking. Apples Bananas • : • . Baking. feather 240° Sugar and Water Sirup. Meats. large thread 232° Sugar and Water Sirup. for 15 minutes 350° then reduce to 400° Baking. French Fried 400° 'Frying: Potato Chips or Straws 222° Fruit Jelly 217° Sugar and Water Sirup. caramel 450°-550° A very hot oven 400°-450° A hot oven 350°-400° A moderate oven 250°-350° A slow oven 'To test fat without a thermometer. Fritters 380° 'Frying: Potatoes. scalded in double boiler 32° 98° 134° 145° 185° 212° 214° 196° • 300° 400° 425° Biscuit (yeast) 400° Loaf Bread 380° Muffins 450° Popovers 400° Cake: Cookies 375° Cake Gingerbread 300° Cake: Fruit and Pound 380° Cake: Layer 375° Cake: Plain (shallow pan) 350° Cake: Sponge (shallow pan) 450° Meats. Fritters.164 TEMPERATURE TABLES TEMPERATURE TABLE Freezing point Fahrenheit Lukewarm Water or Milk. Baking. Pork and Veal. it should brown in 60 seconds for uncooked mixtures (Doughnuts. Water (sea level) Boiling point. Baking. Fishballs 360°-370° •Frying: Doughnuts. for V2 hour 260° then reduce to 450° Baking. for V2 hour 300° then reduce to 400° Baking. Baking. keep for V2 hour at Simmering point Boiling point. for glaced fruits and nuts 300° Sugar and Water Sirup. soft ball 250° Sugar and Water Sirup. hard ball 310° Sugar and Water Sirup. Baking. Beef and Mutton. Oysters 390° 'Frying: Croquettes.) 40 seconds for cooked mixtures (Croquettes. etc. Baking. Meats. drop a bit of white bread into hot fat.
with Creole 19 Sauce Beef Steak. 2 Apple Filling 85 Apple Fritters 54 Apple Pudding. — INDEX 165 Page After-dinner CoflFee Almonds. . 72 Bechamel Sauce 35 Beef. Maryland . .. 25 25 24 69 6 Baked Bean Soup Baked Bean and Lettuce Sandwiches Baked Baked Baked Baked Baked Baked Baked Bean Salad Beans Indian Pudding 73 58 28 88 107 Pears Rhubarb and Bananas. Hamburg Meat Cakes 21 Beef. 2 2 2 1 1 1 Cucumber 3 2 1 1 Banana Banana Banana Banana Banana Banana Fritters 54 Royal Sauce Shortcake Toast 90 35 73 87 Whip 90 Gloucester Canapes Mock Crab Canapes Pepper Hash Piccalilli 3 2 3 Pickled Nasturtium Seeds. 108 90 Rice Custard 89 Rice Pudding Bananas. . Steamed . Sandwich Rolls . Puree of 6 Beans.. Black. Dutch 87 Apple Cake. Thick Puree of. Club Canapes Cocktail Sauce Crab Meat Canapes Pickles Fruit Cocktail 48 35 1 . with Cheese 21 20 Beef . Fried Bacon. Beef.. Baked 105 Bananas with Figs and Nuts. 105 Apricot Paste 140 Asheville Canapes 1 Asparagus Soup 6 Bacon and Chicken Livers.. Shin of. .. .. Broiled Chopped 20 Beef. Corned.. and Milk . Hash 27 Beef. Ginger 82 Apple. Puree of 6 Beaten Biscuit. Broiled Flank Steak. American Chop Suey... Salted 5 Page VIII Baking defined 67 Baking Powder Baking Powder Biscuit 68 Banana and Apple Salad . Coffee. Scalloped 27 Beef. Stuffed Shin 61 Bellevue Salad Beverages Cafe au Lait 5 Chocolate 5 5 Cocoa Coffee. Bacon and Lamb's Liver. Baked with Dates..— . 59 Banana and Grape Juice Jelly 90 Banana and Peanut Salad .. Breakfast Bacon.. After-dinner 5 4 Coffee. . Creamed Dried. Mock 65 Barley Bread Beans.. 106 106 Bar-le-Duc Currants. Red Kidney. 87 Apple Roulettes 87 Apple Sauce Cake 79 Apples. Corned. Black. Pot Roast 19 18 Beef. 20 12 Beef Stew 19 Beef. 28 Beans.. Filtered 5 Ginger Ale Punch Ginger Punch Grape Eggnog 4 4 4 . 20 21 Beef and Bacon Cakes 20 Beef. Egg.. Pressed 19 Beef. Roast Beef. Savory 26 Beef. Rings. Loaf Beef.. 59 Anchovy Sauce Appetizers and Relishes Asheville Canapes Cantaloupe Cocktail Celery Relish Cheese and Apple Rings. Country Style. Spanish Cheese Table Sauce 2 3 3 1 Tomato Ketchup Tuna Canapes Winter Chili Sauce Apple and Cranberry Shortcake 2 72 Apple Cake. Casserole of 20 18 Beef. Corned Beef. Cheese and..
Chocolate Blancmange. Biscuit. Entire Wheat Fruit Tea Graham Quick Drop Blackberry Mold Blackberry Pudding Black Butter Blancmange. Yeast Ginger Gems Jelly Roll Old-Fashioned Pork One-Egg Orange Petit 82 81 79 80 82 82 82 82 81 81 80 79 80 79 Due Bran Buns Crescents Plain Spice 80 80 81 81 81 68 79 1 Sponge Velvet Sponge Date Entire Fried Irish Wheat White Graham and Corn Oatmeal Roulettes Cambridge Muffins Canada War Cake Canapes.. Custard Corn Cake. 44 Bread Omelet Bread Sauce 36 76 Bread. Cake..— 166 — . without Egg. -. Biscuit. Shredded Wheat Baking Powder Beaten... Sea Moss Blueberry Muffins Blueberry Pie Blueberry Pudding Boiled Eggs Boiled Icing Boiling Defined Bonbon Centers Bouillon Tomato Braising defined 68 72 70 70 70 70 90 87 35 91 93 67 100 87 43 84 VIII 109 9 VIII 66 62 82 68 65 66 66 67 CakeApple Sauce Canada War Charlotte Russe Chocolate Marshmallow Roll Bran Bran Bran Bran Bread (Baking Powder) Bread (Yeast) Drop Cookies 79 79 81 Muffins Bread. Toast 35 Brown Sauce 78 Brown Sugar Sirup 64 Buns 76 Buttered Crumbs Buttermilk Muffins 69 Cabbage and Beet Salad . Steamed Molasses Corn Quick Raisin Bread.. . . 58 59 Cabbage and Cranbeiry 29 Cabbage Baked 29 Cabbage Cooked in Milk 5 Cafe au Lait 4 4 4 5 5 Grape Juice Mint Julep (Ginger Ale) Mint Lemonade Tea Tea. . Bread Crumb. 75 Brown Bread.. Baking Powder Barley Cream Date Pie Bran Brown.. Iced Biscuit. Bread Crumb Com Com Date Fudge Ginger Apple Gingerbread. Biscuit. with Egg . Biscuit. Country 67 68 67 66 66 66 69 66 62 64 63 62 62 63 63 62 63 65 Dark Nut Indian Date. 1 . Maryland. Asheville Canapes. Rhode Island. Sour Milk. Biscuit.. INDEX Page Page 63 63 62 White 66 Bread Crumb Brown Bread. Rye ... Corn. Stale to freshen 38 Bread Stuffing 72 Breakfast Puffs 75 Brewis VIII Broiling defined 87 Brown Betty 66 Brown Bread. Gingerbread. Club . Gingerbread.
Crab Meat Canapes. Cough Candy (No. . . 121 121 121 121 121 122 122 122 122 122 123 123 123 123 123 .. — —— INDEX 167 Page Canapes.. Creams (No. Plain Fondant. Spiced Raisins Stuffed Dates Stuffed Prunes Turkish Delight Candies with Cooked Fondant: Chocolates.. . 115 Maple-Nut Squares . Confections and . Dipped Candies 116 Almonds. .. . 1) Maple Caramels (No. Creamed 116 Fig Paste Fruit and Chocolate Confections 140 Fruit Confections Fruit (Candied) Dipped or Glazed Fruit (Fresh) Dipped or Glazed Fruit and Nut Confections Nuts. . 2) Cough Drops Hoarhound Candy Hoarhound Drops Irish Moss Cough Candy. Mint Fondant. Fruits Chocolate Chocolate Chocolate Chocolate Chocolate Chocolate Chocolate Ill Butter Creams. Quick Nuts and Fruits Glace. Nuts.116 Maple Surprise Bonbons.. 2) Maple-Nut Caramels Nut Caramels Opera Caramels Pineapple Caramels Vanilla Caramels (No.. 1) Chocolate Caramels (No. . • • . .—— — .. Cocoanut Cream Balls Creamed Almonds Creamed Figs Creamed Dates Creamed English Walnuts. 10 Candies 140 Apricot Paste 109 Bonbon Centers 109 Chocolate Bonbons Fondant Bonbons Fondant. .. . Fruit Creams... . Dipped or Glazed. 115 Nut Rolls 115 116 Surprise Bonbons Bonbons. Nut and Fruit Bonbons. Coffee Fondant.. Nut Balls Nut Creams. Licorice Cough Candy Unpulled Candies: Butterscotch and Caramels Butterscotch (No. 2) Chocolate Caramels (No. 2). Candied Peach Leather Quince Leather 116 117 117 Strawberry Sweetmeats Stuffed Prunes Stuffed Raisins . 1) . 1). Gloucester Canapes. Cocoanut Creams 110 117 116 118 117 118 119 118 119 118 119 119 119 120 120 120 120 Homemade Cough Candies Creams (No. 1) Butterscotch (No. 1) Cough Candy (No. . .. . 3) Chocolate Cream Caramels Sweetmeats Candied Rose Leaves Candied Violets Chocolate Chestnuts Chocolate Mints Chocolate Wintergreens Cocoanut Strips . Oranges. After-dinner Mints. 109 109 109 109 109 141 141 140 140 140 141 141 141 141 Page 114 Creamed Strawberries 114 Macaroon Chocolates Maple Fondant 115 115 Maple Fondant Bonbons. 110 110 Ill Ill Ill Ill 112 Ill 112 112 Crystallized Fruits 112 Fruit Rolls 112 Spiced Squares 112 Tutti-Frutti Squares 112 Variegated Tutti-Frutti . Quick Fruit Wafers Marrons Glaces Mint Paste Mints. Mock Crab Canapes. 113 113 114 113 114 114 Cocoanut Caramels Coffee Caramels Maple Caramels (No. 113 Candies with Cooked Fondant: Miscellaneous . Tuna Candied Grape Fruit Peel. 2) Chocolate Caramels (No.
125 126 Drops and Molasses 1) Candy Cocoanut Taffy Cream Candy (No. 138 Vinegar Candy 139 Virginia Barley Sugar. .White Cream Candy. 1) 129 Peanut Brittle (No. 1). 2) Old Virginia Molasses Taffy 132 133 Peppermint Drops 132 Pop Corn Balls 132 Sugar Taffy (No. . . 131 Molasses Taffy (No. 124 Unpulled Candies: Cocoanut. . 2) 130 Peanut Candy Sea-Foam Chocolate Fudge 129 130 Sea-Foam Nut Fudge 130 Walnut Molasses Candy. . Maple-Nut Candy (No. Lemon Cream Candy . . 2) Cream and Maple Candies Cocoanut Cocoanut Cocoanut Cocoanut Cocoanut Balls 124 124 Bars Cream Candy .. 2) Maple Drops Maple-Nut Candy (No.. . 2) Molasses Velvets . 132 133 Drops Taffy Maple Sugar Taffy . Pop Com and Candy Drops .. Vanilla Caramels (No. 3). Page Butter Taffy 131 . . 138 Virginia Crisps 2 Cantaloupe Cocktail 95 Canton Ginger Sherbet 36 Caper Sauce 84 Caramel Icing Molasses Candy (No. .. Chocolate Fudge (No. Fudges Unpulled Candies : 131 131 131 Molasses Nut Taffy 131 Molasses Pop Corn Taffy. . Unpulled Candies: Taffy.. 2) 130 Nut Bars 128 Nut Fudge 130 Peanut Brittle (No.. Candies: Sugar and Cream Can137 136 137 137 138 Orange Cream Candy 138 Rose-Red Cream Candy. .. 3) 136 134 Marshmallows Marshmallows (Chocolate) 135 Marshmallow Dainties . . Mallows Almond Squares Candied Nuts Candy Pudding Creamed Almonds Fruit Bars Kisses and Simple Nut Candies 133 134 135 133 134 134 Maple Marshmallow Dainties 129 127 127 127 "Divinity Fudge" 128 128 French Nut Nougat Hickory Nut Candy (No. 1) Mexican Kisses or Pendt129 chie (No. 1). 135 Orange or Lemon Peel Candied Orange Straws Pulled dies 135 136 Molasses. Snow. Chocolate Fudge (No.. 139 137 Sugar Candy 139 Vanilla Cream Candy 138 Variegated Cream Candy. . 132 Wintergreen Drops.. 1) 131 Molasses Taffy (No. 2) 129 128 Honey Nut Nougat 127 Maple Fudge 128 Marbled Fudge Mexican Kisses or Penot129 chie (No. . 1) Molasses Candy (No. Cream Candy (No. Maple-Nut Candy (No. 2) 133 Wintergreen Drops Unpulled Candies: Nut and Fruit Candies and Marsh- Cream Cream Lemon Lemon Peppermint Drops. Cream Candy (No.. — — INDEX Page 123 Vanilla-Nut Caramels . 1) 129 Hickory Nut Candy (No.. 2). Creamed Pop Com 2) 3) 124 124 125 125 125 125 126 126 126 127 126 126 126 Maple Balls Maple Creams (No. 1) Maple Creams (No.—— 168 .. Butternut or Black Walnut Candy Chocolate Fudge (No. 2). 1) 132 Sugar Taffy (No.
with Cheese Polenta. Steamed Macaroni and Cheese. Baked Chestnuts. Cottage Cheese. Cheese and Nut Sandwiches. Braised Celery.. Charlotte Russe. — INDEX Page 169 Page Cheese Paste Cheese Sauce Cheese Sauce. Cream of Celery. and Potato Loaf Celery Relish Celery Root. with Chives. Cake for. .. Cheese. Toast and Cheese Soup Cheese. Rice and Ham.. .— . Cheese. 104 75 48 83 104 48 101 101 49 48 10 10 25 57 74 50 50 50 ... 52 81 91 2 74 Chowders Clam Corn Com and Tomato Fish Oyster Potato Cheese and Apple Rings. Chicken and Okra Soup Chicken. Spanish Polenta. Baked Rice. to Shell . Mock . Scotch Polenta. French Fried Polenta. Sauce 97 Chocolate Sauce 96 Wheat and Sausage Scrapple Charlotte Russe. Steamed Spaghetti and Ham. Chicken Salad Chicken Sandwiches . Nut. 96 88 29 31 6 47 36 36 45 7 2 104 74 30 7 48 2 29 59 36 75 Com Meal and Beef 51 49 50 50 49 50 49 51 Scrapple Corn Meal Mush Hominy. Balls Salmon Salt Fish Vegetable Cider Frappe Cider Sauce Cider Sirup Cinnamon Hearts Cinnamon Sauce Cinnamon Toast Clam Bisque 47 53 74 13 13 13 14 14 14 14 14 14 Cheese Club Sandwiches . Italian 51 51 52 51 52 51 52 52 Chili Sauce. Baked Rice with .. Creole Spaghetti.. Cheese. Winter 2 Chocolate 5 Chocolate Blancmange 91 Chocolate Bonbons 109 Chocolate Cookies 83 Chocolate Ice Cream 94 Chocolate Icing 85 Chocolate Marshmallow Roll 82 Chocolate Marshmallow. Crackers and. Scalloped Chestnuts. Boiled . Scalloped. Baked Cheese Croquettes Cheese Croustades Cheese Custard Cheese Drops Cheese Fondue Cheese Muffins 47 48 53 47 47 82 47 68 95 37 78 104 97 75 10 10 13 Clam Bouillon Clam Chowder . .. Creamed Celery Root. . .. Baked Spaghetti. Risotto Samp. with Dates Rice and Cocoanut Loaf.. Salad Celery Sauce Celery Toast Cereals . Cream of Chicken Livers and Bacon. Cheese. Spanish Cheese Straws Cheese Straws (Left-over Paste Cheese Toast Cheese Tomato Rarebit Cheese Wafers Cheese Wafers Cheese Welsh Rarebit Cherry Pie Cherry Pie. Filling. Caramel Sauce Caramel Toast Pudding Carrots Sauteed Carrots Vinaigrette Cauliflower Soup Celery and Egg Sandwiches Celery. Noodle Balls (for Soup) Noodle Paste Oatmeal.
Cheese 67 68 13 7 54 51 86 85 81 76 75 44 45 44 36 63 77 36 53 53 53 53 54 53 54 54 76 Cream of Corn Fritters Corn Meal and Beef Scrapple Com Meal Griddle Cakes Com Meal Mush Corn Meal Rolls Com Meal Waffles Corn Muffins Croutons Com Com Muffins. 13 67 69 67 Cheese Cheese Balls Fish Meat Potato and Bean Rice Rice and Raisin Salmon and Potato Croustades Croustades.— 170 . and Milk Coffee. Buttered Crumbs for Fried Food Crust Stuffing Cucumber Pickles Cucumber Sauce Cucumbers Sauteed 47 77 68 76 53 38 3 36 29 . 96 Cranberry Sherbet 95 Cranberry Whip 92 Cream Cheese Salad 61 Cream Cheese Salad. Rhode Island . Baked. Creamed Codfish. Filtered Coffee Ice Cream Coffee Icing Coffee Junket Coffee Sauce 91 70 91 85 4 5 94 84 91 97 Page and Rice Muffins 67 Coronado Salad 57 Cottage Cheese 47 Cottage Pudding 88 Crab Canapes.. Corn Chowder Corn. 83 Molasses Brownies 83 Raisin Drop 83 Walnut Wafers 84 Cooking. Coffee Cream Filling Coffee. Baked. Sauce for.. Corn Cake. without Eggs . Molasses Corn Bread. Kinds of.. INDEX Page 10 1 Clear Soup Club Canapes Cocktail. Creamy Eggs on Toast Creamy Omelet Creole Eggs Creole Sauce Crescents Crisp Sticks Croquette Sauce . Oatmeal 84 Macaroons. Peanut 84 Marshmallow Wafers .. Quick Coffee Caramel Custards. . Mock 1 Crab Meat Canapes 1 Crackers and Cheese. Codfish. Com Bread.. Cookies 82 82 83 Chocolate 83 Ginger Wafers 83 Macaroons. Cantaloupe Cocktail Sauce 2 2 1 Cocoa Cocoa Ice Cream Cocoa Icing Cocoanut and Orange 5 94 91 17 18 15 5 Jelly.. Raised Pudding 77 49 70 78 67 65 29 Crumb Muffins Crumbs..... Spanish Cod Steaks. Custard Com Cake. Bran Drop Cheese Drops Cheese Wafers Cream Filling Cream Icing Cream Pie Cream Toast Cream Toast. Fruit Cocktail.. 88 Cranberry Sauce 106 Cranberry Sauce (Pudding). Egg.. Country Corn Bread. defined VIII . After-dinner Coffee and Rice Jelly Coffee Cake. Frozen 60 Cream of Celery Soup 7 Cream of Chicken Soup 10 Cream of Corn Soup 7 Cream of Pea Soup 7 Com . Baked Coffee. .. 48 Cranberry Conserve 106 Cranberry Fritters 55 Cranberry Muffins 68 Cranberry Pie 101 Cranberry Pie (Open) 101 Cranberry Pudding. Corn and Tomato Chowder.
Boiled Creamy.. Steamed Cottage Pudding Cranberry Pudding.. to Freshen Rice Mold Sea Moss Blancmange. Desserts. Prune and Wheat Mold Prune Whip Prunes and Cranberries....... Strawberry Sherbet Vanilla Ice Cream Desserts. .. Indian Tapioca Pudding. Indian Pudding.... Peach Dutch Potato Salad Cream Cocoa Ice Cream Cream Cranberry and Raisin Sherbet 95 94 95 93 94 95 93 96 70 12 89 59 40 43 44 44 53 Eggnog Eggs. Cold Banana Toast 90 90 Banana Royal Banana Whip Banana and Grape Juice Jelly Blackberry Mold Charlotte Russe Filling.—— INDEX Page Currant Jelly Sauce — . Baked Rice Pudding.. Baked . Cheese 91 Custard. Hot Apple Cake. Spiced Fruit Whip Pineapple Pudding 90 92 92 92 92 93 92 Blackberry Pudding Blueberry Pudding Brown Betty Caramel Toast Pudding . to Freeze Canton Ginger Sherbet... 90 90 91 91 91 91 91 91 92 Cocoanut and Orange Jelly Coffee and Rice Jelly Coffee Caramel Custards..... on Toast Creole Egg for Dipping Fried Frozen Custard Frozen Watermelon Food . Jellied Peach Dumplings Rice Custard. Steamed. Coffee Caramel.. Steamed Apple Roulettes .. Chocolate Ice Cider Frappe Coffee Ice 92 93 93 93 Drawn Butter Dried Crumb Griddle Cakes.. Baked Doughnuts Doughnuts. 171 Page Fruit Sherbet Gi'ape 97 90 Custard. 101 Custard Pie 97 Custard Sauce Bombe Grape Sherbet Jelly Sherbet Mint Ice Cream 95 95 95 95 94 . Dried Fruit to Cook Dried Lima Bean Soup Drop Biscuit. Small Tea Doughnuts.. Fig Pudding. Chocolate Blancmange . Chocolate Pudding. Cake Muffins. Mock Indian Pudding Mulled Rice .. Orange Velvet Cream Philadelphia Ice Cream. Quick Dumplings Dumplings. Dutch Apple Cake. Raised Muffins Rolls Sauce 105 73 86 62 66 66 79 64 69 70 97 Prune Ice Cream Somerset Sherbet Strawberry Ice Cream . . Steamed .. . Fruit Pudding. Steamed ... Stale.. Baked. Pineapple Sherbet Dark Red Apple Sauce Date and Apple Shortcake Date Date Date Date Date Date Date Date Date and Fig Filling Bread Bread Bread.. Coffee Junket Cranberry Whip Custard Soft Fruit Cream Fruit Jelly. Desserts. Baked Rice 47 Custard. Ginger 94 94 96 94 96 94 96 94 87 87 87 87 87 87 87 87 88 88 88 88 89 88 88 89 89 89 89 90 89 55 55 76 37 77 105 6 Apple Pudding. Frozen Ices.
Baked Herring. with Sausages. Brown Fricassee French Cheese Omelet French Dressing French Fried Potatoes Fat. . Baked Bananas Fruit. Dark Fruit.. . Cheese Fowl.— 172 .. Banana Fritters. with Brown Sauce Frozen Custard Fruit. 106 Mock 17 15 16 16 15 16 16 16 Fruit. Baked Apples. Fruit. Baked Plant. Apple. Candied Grape Fruit Peel Fruit. Panned Oysters.. Fried Fillet Haddock. Ham Egg Egg Egg Egg Plant. Rice and Currant. Baked Stuffed.. Grape and Apple Jelly. 105 105 107 108 106 Bar-le-Duc Currants. Fritters. Fried Plant. with Potato and 46 46 46 46 46 43 46 44 44 30 30 30 37 70 62 71 17 17 17 18 15 18 17 18 14 53 18 38 15 Ham Souffleed. Souffle Sauteed with Salt Pork.... Spiced Oyster Pie. Creamed Oyster Shortcake Oysters and Macaroni.. Plain Fondant. Julienne Sauce Entire Entire Entire Wheat Biscuit Wheat Bread Wheat Popovers Fish Cakes with Pork Scraps Fish Chowder Fish Croquettes Fish Hash Fish Stuffing Flavoring Extracts Flounder. with Tomatoes Shirred Shirred. Oysters. Fruit. INDEX Page Page Salmon. Pears Fruit.. Baked Finnan Haddie. Flounder. Fruit. to Clarify Fat. Apple Sauce. Rhubarb and Bananas.. Corn Fritters. Sliced Fritters. Broiled Mackerel. with Dates Fruit. Fruit. to Cook Fig Paste. Scrambled. Broiled Salt Codfish. Herring. Spanish Codfish Fish Balls Scalloped. Fruit. Laxative. Boiled . with Figs and Nuts Fruit. . Finnan Haddie Baked in Milk Finnan Haddie. Baked Salt. Broiled. Fried Fillet of Fondant Bonbons Fondant. Broiled Oysters. Cranberry Conserve. Cranberry Fritters. Coffee Fondant Mints Fondant. Salt Codfish Baked with Crackers Salt Codfish. Scrambled. . Cranberry Sauce Dried. with Cheese. Salmon 109 109 109 109 109 47 42 45 57 32 45 76 63 54 54 54 55 55 55 93 Red 105 . Creamed Oysters. Bananas. Grape and Apple Sauce 107 106 106 105 107 105 105 . Broiled 16 17 15 17 16 17 15 15 15 16 17 FishCod Steaks.. to Try Out Fig Paste Fillings 52 53 107 Apple Coffee Cream Cream Date and Fig Fudge Marshmallow Mocha Orange Prune Filtered Coffee 85 85 86 86 86 86 86 86 85 5 French Omelet French Toast Fried Bread Fritters. Quick Fondue. Fruit. Baked Creamed Codfish Finnan Haddie. with Ham Shirred. Broiled Smoked.. with Toast with Cheese and Spaghetti with Ham and Tomatoes. Halibut.
Baked Stuffed Halibut. Spiced Apple Jelly. Corned Beef. Baked Herring. Hash... Red Tomato Marmalade. Icings. Rhubarb 107 and Fig Fruit. Red Tomato Graham Biscuit Graham Popovers Grape Bombe Grape Eggnog 70 71 95 4 4 Grape Juice Grape Juice and Apple Sauce 105 95 Grape Sherbet 77 Griddle Cakes.. Marmalade. Fried Rolls 62 12 Jam. Boiled Icings. 77 Griddle Cakes. Sour Milk. without Egg . Icings. with Beets Fish Pepper Savory. 108 Sweet Pickled 2 Fruit Cocktail 92 Fruit Cream 97 Fruit Sauce 95 Fruit Sherbet 7 Fruit Soup 70 Fruit Tea Biscuit 141 Fruit Wafers 92 Fruit Whip 80 Fudge Cake 86 Fudge Filling One Ham Ham and Cheese Sandwiches and Potato. Spiced Apple Jelly. with Egg Gingerbread. Smoked Broiled . Red Currant Conserve. . Marmalade. Boiled 108 Fruit. Plain Jam Jam 108 55 71 Jellied Prunes and Cran92 90 91 91 105 105 92 81 berries Jelly. Banana and Grape Jelly. Rice Griddle Cakes. Quince Horseradish Sauce Iced Tea Icings. Prunes Fruit. Baked Sliced Ham. Quince Honey Fruit. Cranberries 108 Fruit. 78 78 77 15 15 74 26 Haddock. Baked Southern 23 24 27 44 20 97 27 18 3 Vegetable Herring. Icings.. Preserved Cranberries 106 107 Fruit. Icings. Grape and Apple Jelly. Dried Crumb. INDEX Fruit. . Watermelon Rind.. Com Meal 77 Griddle Cakes... Sour Milk 82 Gingerbread. 105 106 Fruit. Hash. 173 Page 108 Jam. 106 Fruit. Steamed Honey. Icings. Fruit. Spiced Fruit Jelly Roll. Cocoanut and Orange Jelly. 37 5 84 84 85 85 84 85 85 Caramel Chocolate Cocoa Coffee Cream Orange Quick Indian Tapioca Pudding Irish Irish 85 89 . Icings. Raised Buck- wheat Griddle Cakes. . Bread Stew with Dumplings Cakes. Hollandaise Sauce 27 27 34 16 17 37 50 107 3 Gherkins 74 Giblet Sandwiches 4 Ginger Ale Punch 92 Ginger Apple Cake 81 Ginger Gems 4 Ginger Punch 97 Ginger Sauce 83 Ginger Wafers 82 Gingerbread... Broiled Ham Ham Mousse Omelet Hamburg Meat Cakes Hard Sauce Hash. Three in Page Griddle Cakes. 82 1 Gloucester Canapes 76 Goldenrod Ham Toast 103 Gooseberry Patties 101 Gooseberry Pie 63 Graham and Com Bread Hominy.. Baked Ham. Pear and 107 Ginger Fruit. Hash. Hash. Cake for . Hash. Coffee and Rice Jelly.
Meats. and Potato Ham Lima Bean Nut Rice and Cocoanut.... 174 INDEX 95 10 3 Jelly Sherbet Julienne Soup Ketchup Tomato Kidneys. . Loaf. Pear and Ginger 107 Marmalade. 20 Scalloped Macaroni. Boiled Ham Brown Fricassee of 21 25 24 20 20 24 Fowl Meats. Braised Liver. Boiled 25 25 25 28 21 48 25 29 49 51 Chicken Pie Corned Beef Hash Beets Country Club Rabbit. Roast Fowl Meats. Meats.. Devilled Kidneys. Meats. Meats. Meat Souffle Meats.. Baked Salt (Spiced) 17 102 Marlborough Pie Marmalade. with Meats. Hamburg Meat Cakes Meats. Pot Roast of Beef. Lamb Broth with Spaghetti 12 Lamb. Baked Veal. Loaf.. Rolled Roast of . Meats.. . Loaf. Casserole of Lamb Chops Cutlets Lamb. Veal. Loaf. Chicken Livers and 21 25 22 22 Bacon Meats.. Page Baked Ham and Potato 26 Baked Sliced Ham . Loaf. Nut. Meats.. 24 24 Macaroni and Cheese. Pork Chops Baked with Potatoes Meats. Lamb's Kidneys in Brown Sauce Meats. Lamb Chops Meats. Casserole of Rabbit and Okra Meats. Pressed Beef Meats. Meats. Creamed Dried Beef Cheese Devilled Kidneys . Ham Loaf Meats. Meats.. Broiled Flank Steak. Loaf. . Oysters and 25 28 27 28 28 23 19 23 43 18 18 19 24 42 22 Lamb 22 .. in Brown Sauce 26 25 . Meats. Meats. Brown Fricassee Liver Patties 21 22 21 21 22 57 31 101 98 78 4 45 29 6 Meats. Three in One 108 141 Marrons Glaces 86 Marshmallow Filling Marshmallow Sandwiches .. 50 16 84 Macaroons. Meats. Loaf. . Meats. . Potted Pigeons Meats.. with Meats. Roast Beef Meats. Lamb Cutlets Meats. Loaf. Ham Mousse Meats. Peanut Mackerel. American Chop Suey. Roast Pork Meats... Casserole of Lamb . 23 Beef and Bacon Cakes 21 Beef Loaf Braised Liver Breakfast Bacon Broiled Chopped Beef. Meat and Tomato Pie. 42 Brown Fricassee of Lamb Meats. Mint Light Omelet Lima Bean Loaf Lima Bean Soup. Meat Shortcake Meats. Oatmeal 84 Macaroons. Meats. Roast Breast of Veal Meats. Meats. Potted Head Meats. Creamed Lemon Pie Lemon Sauce Lemon Sirup Lemonade.' .. Pressed Corn Beef. Brown Fricassee Lamb. Meats.. Brown Fricassee of Liver Meats. Lamb Leek Salad Leeks. Liver Patties Meats. . Lamb's and Bacon. Dried Liver.. Rolled Roast -. 74 98 Marshmallow Sauce 83 Marshmallow Wafers 56 Mayonnaise Dressing 58 Meat and Potato Salad 53 Meat Croquettes Meats. Liver. Beef Celery. Fried Lamb's Liver 25 42 27 22 21 26 25 23 27 20 21 21 and Bacon Meats. Meats.
INDEX Page Meats. Peanut Butter 49 74 89 9 83 Molasses Brownies Muffins. Baking Powder. Yeast. Muffins. Sausage Cakes Meats.. Oatmeal. Sausage Cakes with 175 Page Baking Powder.. Corn and Rice Muffins. 4 Mint Lemonade 4 Mint Ice Cream 94 Mint Paste 140 . Meats. Coffee. Spanish Tripe Meats. Stale. Meats. . Chestnuts. French Cheese Omelets.. Country Style. Dark Mint Sauce Mints. Raised Yeast. Bran Muffins. to Freshen. Buttermilk Muffins. Rye Baking Powder. Meats. Cranberry Muffins. Baking Powder. Nut. Tripe Fried in Batter Tripe Fried in Crumbs Veal Loaf. Raised.. Chestnuts. Muffins. Macaroons Oatmeal. Yeast. Meats. Green Tomato 100 Mince Pie 102 Mint Julep (Ginger Ale) . Almonds. Boiled . One-Egg 100 Milk. Baking Powder. Marrons Glaces 141 Nuts. Mulled Rice Mushroom Sauce Mushroom Soup Mustard Butter Mustard Pickle Sauce Nasturtium Seeds. Meats. Bread Oatmeal. and Eggs Savory Beef Savory Hash (Baked) Scalloped Corned Beef Shin of Beef. meal Muffins. 27 25 19 Muffins. Baked 49 Nuts. Baking Powder. Blueberry Muffins. Muffins. 69 69 69 69 65 65 64 65 76 89 37 11 75 Lunn Yeast. . Raised Date. Baking Powder. Muffins. Salted Nuts. Quick 37 140 140 86 98 106 101 1 Mocha Filling Mocha Sauce Mock Bar-le-Duc Currants. Mock Cherry Pie Mock Crab Canapes Mock Crab Sandwiches Mock Indian Pudding Mock Turtle Soup . Baking Powder. and Potato Loaf 43 Nuts.. 20 Baking Powder. Pickled. . Sally Muffins. Celery. Meats. Egg. Nuts and Fruits Glace 141 Nuts. Southern Hash Meats. Corn Oatmeal. to Broil Steak. Muffins. Cheese Baking Powder. Meats. Muffins. Sausage with Oysters Meats.. Bread Omelets. Meats. Light Omelets. Mock 99 Minee Meat. to Shell 48 Nuts. Loaf 49 Nuts. Muffins. Creamy Omelets. Baking Powder. Raised Corn. Creole 23 26 27 27 19 Crumb Muffins. After-dinner Mints. Waffies Omelets. Muffins. Muffins. Scotch Oatmeal. Plain Sauce Meats. and 4 Mince Meat 100 Mince Meat. Ham Omelets. Soup Oatmeal. 23 23 67 68 68 69 Apple Meats. Meats. Stuffed Shin of Beef. 68 68 67 Muffins. Salmon 49 63 84 65 7 78 44 45 45 45 44 45 45 . Steak. Sour Milk 19 26 26 24 24 Veal with Vegetables 24 Meringue for Tarts and Pies 100 Meringue.. Nuts. Baked Veal Loaf. Date Baking Powder. French Omelets. Noodle Balls (for Soup) Noodle Paste 37 3 49 50 66 48 Nut Bread. Meats. 67 68 69 Cambridge Baking Powder. Baking Powder. Raised Oat.
.. Orange Pie Pastry. Cherry Pie.. Pie. Pigeons. Creamed Oyster Plant. Pie. Broiled Oysters. Pineapple Pie Pastry. . Peach Dumplings Peanut Butter Peanut Macaroons Peanut Sandwich Filling . Prune and Apple Tart . . . Marlborough Pie Pastry. Peanut Stuffing Pear Salad Peas and Lettuce Peas. Blueberry Pie Pastry. Rich Paste Pastry. French Fried 50 Polenta. Puree of Split 103 103 104 99 104 103 99 7 8 89 49 84 75 Oyster Chowder Oyster Pie. Rhubarb Pie Pastry. Pumpkin Pie Pastry. Custard Pie Pastry. Pastry. Prune Pie Pastry. Raisin Pie Pastry. Gooseberry Patties.. Cucumber Chicken 100 104 Meat and Tomato Oyster Pie Shell 104 104 101 101 104 100 101 101 103 101 101 102 102 102 99 99 102 . Gooseberry Pie Pastry. Creamed Oyster Shortcake Oyster Stew Oyster and Celery Bouillon. 38 61 31 31 59 3 Philadelphia Ice Cream . Sliced Pastry. Pie. Meringue for Pineapple and Cottage Cheese Salad 61 102 Pineapple Pie Pineapple. Apple Pie. Cranberry Pie (Open) Pastry. and Date 61 Salad Pineapple Pudding 92 96 Pineapple Sherbet 80 Plain Cake 69 Plain Muffins Plain Paste 98 51 Polenta. Mince Pie Pastry. Rhubarb Meringue Patties Pastry. Creamed Oysters with Brown Sauce Oyster. Panned . Spanish 50 Polenta with Cheese 50 Polenta with Dates 42 28 15 99 43 100 Popovers Popovers. Pie Shell Pastry. Mock. Patty Shells Pastry. Graham 98 104 71 71 71 Pork Cake 80 .. Pastry. Banbury Tarts Pastry. Squash Patties Pastry. Squash Pie Pastry. Pepper Hash Peppers. Oysters and Macaroni Oysters. Cheese. Cheese Straws (Leftover Paste) Pastry. . Raspberry Pie (Individual) One-Egg Cake Onion Salad Onion Soup Onion. Cherry Pie Pastry. Prune Patties Pastry. Cinnamon Hearts Pastry. Mint Sauce Pie Sirup 80 86 85 98 37 102 78 94 14 15 34 16 11 11 16 15 16 16 16 16 64 100 103 Velvet Cream Pastry. 176 INDEX Page Page Pastry. Cream of Peas. Tart Shells Pea Soup.. Panned Oysters Parker House Rolls Pastry. Cheese Straws Pastry. Plain Paste Pastry.. Cheese Wafers Pastry. Piccalilli 30 94 2 3 3 Pickled Nasturtium Seeds Pickles. Stuffed Green . and Tomato 79 58 11 103 102 102 103 Salad Onions in Potato Nests Orange and Cress Salad 60 30 61 Orange Orange Orange Orange Orange Orange Orange Orange Cake Filling Icing Marmalade Sauce . Spanish.. Entire Wheat Popovers. Lemon Pie Pastry. Cranberry Pie Pastry. Green Pepper and Cabbage Salad. Potted Pie.
Tomato 48 Rarebit... Stuffed.. Fruit... Casserole of.. Breakfast 103 102 92 87 87 87 88 88 88 88 89 88 88 89 89 92 89 72 102 4 Pork Chops Pork. Steamed Pudding. Celery 2 Rhubarb and Fig Marmalade 107 Rhubarb Meringue Patties 104 Rhubarb Pie 103 Rice and Cocoanut Loaf . Custard . Pinapple Pudding. Boiled Potatoes. Steamed Pudding. Chicken Fricassee Chicken Pie Chicken with Dumplings.. Baked .. stuffed . Sweet. Scalloped.. Cranberry. Sweet. Pudding.. Brown Betty Pudding.. .. 54 Rice and Tomato Soup . Baked. Steamed .. Pan-Roasted Potatoes. Indian Tapioca .. Cottage Pudding. with 32 32 32 Pumpkin Pie Punch.. Raised Corn Muffins Raised Muffins Raisin Bread Raisin Bread and Cheese Sandwiches 74 Raisin Drop Cookies 83 Raisin Pie 103 Rarebit. and 22 22 78 65 65 66 Okra Rabbit.. Potted Head Poultry Boiled or Roast of Duck. Individual 103 Red Current Conserve 106 Relish. with Cheese. French Fried .. Ginger Ale Punch. Potatoes. Caramel Toast . Potatoes.. Pudding.. Blueberry Pudding. Sweet. Chocolate... Baked Potatoes. . Hashed Brown . . Ginger Puree of Black Beans Puree of Red Kidney Beans Puree of Split Peas Cheese and Bacon Potatoes. Creamed Potatoes. Scalloped. Baked 51 Rice and Raisin Croquettes. Potatoes. Sweet.. with 33 Peppers and Cheese Potatoes... Pudding. Lyonnaise Potatoes. Fried Chicken Fried Guinea Hen 4 6 6 8 85 107 Hot Tomales Pickled Chicken Potted Pigeons Pressed or Potted Chicken Roast Fowl Roast Goose Roast Turkey Scalloped Chicken Smothered Chicken Steamed Fowl 106 Preserved Cranberries Prune and Apple Shortcake. Pudding. . 51 Rice and Currant Fritters 55 Rice and Ham. Country Club Raised Buckwheat Cakes . Welsh 48 Raspberry Pie. Stuffed. Potatoes. Baked.. with Nuts and Cheese Potatoes. INDEX Pap:e 177 Page Prune Patties Prune Pie Prune Whip Pudding. French Fried Potatoes. Fig.. glazed . 8 Rice. Indian. Blackberry Pudding.. . with 23 22 54 14 31 59 9 33 31 31 31 32 32 32 32 Cheese Potatoes. Brown Fricassee of Fowl.... Roast Potato and Bean Croquettes Potato Chowder Potato Croutons Potato Salad Potato Soup Potato. 47 .. Rice.. Baked Puffs. 73 104 Prune and Apple Tart 93 Prune and Wheat Mold 85 Prune Filling 94 Prune Ice Cream 33 33 33 23 39 42 42 41 42 41 40 43 41 40 43 40 42 43 41 40 40 40 Quick Icing Quince Honey Rabbit... Pudding. Mock Indian Pudding.
Salad. Potato Roulette. Waldorf.. Sauce for Rolls. Sandwich. Creamed Salt Codfish Baked with Crackers Salt Fish.. Salad. 69 58 59 59 61 58 58 59 59 57 57 61 60 59 57 58 61 61 59 Mayonnaise Salad Dressing. Rolls. Devilled Ham . Pinapple and Cottage Rice. Chicken Salad. Tuna Salad. Date Rolls. Corn Meal Rolls. Parker House.. Salmon and Potato Salmon Salmon Salmon Salmon Salmon Croquettes Bisque . to 52 53 78 93 89 78 99 2 51 Salad... Cheese and Nut. Salad. Russian Dressing Rye Bread Rye Muffins Salad. Quick Raised Raisin and Nut. Boiled Rice Croquettes Rice Griddle Cakes Rice Mold Rice. Bacon Sandwich .. Sauce for Roast Pork. Salad... Salad. Pear Pepper and Cabbage. Celery and Egg. Cheese and Samoset Salad Samp.. Fruit Marmalade Peanut Butter Mayonnaise Salad Dressing. Evaporated 39 39 69 70 70 71 60 60 60 58 60 61 56 56 64 64 76 64 87 73 73 73 73 73 65 73 57 63 ' Milk Salad Dressing. Frozen Dutch Potato Leek Meat and Potato Orange and Cress. Club .. Apple Roulette. Chowder Salt Fish. Salad. Jam Rolls. Roulette. Salad. berry Salad. Yeast. Tomato Jelly Salad. Jellied Salad Dressing.. Roulette. Vegetable Salad. Mulled Rice Waffles Rich Paste Rings.. Broiled Salt Fish. Rolls. Souffle 45 58 17 34 17 17 14 18 59 52 73 74 74 74 Coronado Cream Cheese Cream Cheese.. Cheese Potato Salmon Samoset Shrimp Spanish Spanish Onion and 61 59 58 59 58 60 Tomato Salad.. Cheese. Yeast. Celery Root Salad. Cooked . Cheese Rolls. Devilled Ham Salad Dressing. Yeast... Salad Dressing. Steamed Sandwich. Baked Bean and Lettuce Date 61 Sandwich. Banana and Peanut.. Salad. Pinapple... .. Risotto Roast Goose. Salad. Salad. Yeast.. Cabbage and Cran- Omelet Salad .. Sweet Potato Salad. Current Jelly Freshen Swedish Coffee Roulette. 178 INDEX Page Page Salad. Russian . Rolls.. 54 11 14 55 Bellevue Bermuda Onion Chowder Fritters . Salad Dressing. Uncooked.. Cheese and Apple. Condensed Milk Sally Lunn Baked Bean Banana and Apple.. Salad... 56 56 57 56 56 57 57 57 57 69 Salad Dressing. Salad. Smoked. Salad. Sour Cream Salad Dressing. Mayonnaise Salad Dressing.. Broiled. Salad. Roulette. Salsify. Roulette.. Shamrock . Salad Dressing. Salad. French .. Cabbage and Beet. Roulette. Salad. Sandwich. Salad. Stale. Salad. Salmon. Salad. Salad..
. 36 . Currant Jelly Sauce for Fish Hollandaise and Meat. . Cheese Chicken Giblet 179 Page Sauce for Fish and Meat. Strawberry Sauce for Fish and Meat. 3 and Meat. Orange Mint Sauce for Roast Goose . Ham 74 74 74 74 74 75 74 75 1 36 36 37 36 Sandwich Filling. Raisin Bread and . Sandwich. Sauce for Desserts. Marsh- Mocha. 37 Date . Sauce for Desserts.. Cheese with Chives Sauce for Fish and Meat. Mushroom Sauce for Fish Fruit Ginger.. Mock Crab Mustard Butter.. 39 Banana Sauce for Fish and Meat. Sauce for Roast Pork Sauce for Fish and Meat. Sauce for Desserts. Croquette Sauce for Fish Sauce.. Sauce for Fish Horseradish Sauce for Fish Mint Sauce for Fish and Meat. 37 and Meat. INDEX Page Sandwich. Cheese Sauce for Fish and Meat. Sauce for Desserts. Tomato Sauce for Fish and Meat. Egg 97 97 96 97 97 97 97 97 97 98 98 98 98 98 98 Cinnamon Sauce for Desserts. Soubise 38 Anchovy Sauce for Fish 35 and Meat. 37 and Meat. Sharp Sauce for Fish and Meat. Drawn Butter Sauce for Fish and Meat. Custard. Peanut . Sandwich. Hard Lemon. Chocolate 96 96 and Meat.. 37 37 39 39 38 Mustard Pickle Sauce for Fish and Meat. . Sauce for Desserts. Black Butter Sauce for Fish and Meat. Sandwich. 37 37 Sauce for Desserts. Sandwich. mallow Sauce for Desserts. Sauce for Desserts.. 56 Cucumber 96 Sauce for Desserts. Cocktail 36 Sauce for Desserts. Sauce for Desserts. Caramel Sauce for Desserts. Cider Sauce for Fish and Meat. Sandwich. 39 and Meat.. Eggs Scalloped Eggs with Cheese Scalloped Toast and Cheese Scones. Sauce for Fish and Meat.•. Sauce for Desserts.. Bechamel Sauce for Fish and Meat. Marmalade Sauce for Desserts. Sauce for Fish and Meat. Sandwich. 35 36 Winter Chili Sausage Cakes Sausage Cakes Baked with Apple Sausages with Oysters and 23 23 23 46 48 71 71 Brown Sauce for Fish and Meat. Cranberry Sauce for Desserts. Orange . Coffee. . 2 Bread Sauce for Fish 36 and Meat. . and Meat. 38 White Sauce for Fish and Meat. Creole and Cheese Marshmallow . Chocolate Marshmallow . 37 Sauce for Desserts.. Scotch Caper Sauce for Fish Celery and Meat. Potato Scones. Sauce for Desserts. Soft . 35 35 35 Sauce for Fish Table Sauce for Fish Tartare Sauce for Fish and Meat.
Soup Stock 11 or 11 or 13 or 11 . Tomato Bisque Soup without Meat. Oysters and Celery Bouillon Cream Cream Cream of Celery of Corn of Pea 11 or Dried Lima Bean Fruit Oatmeal Soup without Meat. Vegetable 9 8 9 Beef Scrapple. . 8 Meat or 12 Meat or Okra Meat or . Tomato and Oatmeal Soup without Meat. Windsor Soup and Stew with Fish. Julienne 12 10 Soup and Stew with Meat or Fish. Scotch Broth Soup and Stew with Meat Fish. Mock Turtle 9 11 11 Soup without Meat. Clear 10 of Chicken. Asparagus Baked Bean Black Bean Cauliflower Soup and Stew with Meat or Mushroom Cheese Soup and Stew with Meat or Fish.180 INDEX Page Page Soup without Meat. Irish Stew with Dumplings Soup and Stew with Meat or Fish. Corn Meal and Tomato Bouillon Soup without Meat. Cream 10 Soup and Stew with Meat or Fish. Red Kidney Bean Soup without Meat. Salmon Bisque Soup and Stew with Meat Fish... Wheat. Chicken and Soup and Stew with Fish. Tomato and Peanut Soup without Meat. Potato. 6 49 13 46 46 51 Scotch Oatmeal Scotch Broth Scrambled Eggs with Sausages Scrambled Eggs with 8 Tomato Scrapple. Onion Soup and Stew with Meat or Fish. Meat and Ham Soup without Meat.. Puree of Split Peas Soup and Stew with Meat Fish. Lamb Broth with Spaghetti 12 Souffled Egg with Ham Soup and Stew with Meat or 46 6 6 6 6 7 7 7 7 6 7 7 9 8 Toast Fish.. Shirred Eggs with Potato 52 93 46 46 9 8 43 72 Shortcake Apple and Cranberry . Oyster Stew Soup and Stew with Meat Fish. and Sausage Sea Moss Blancmange Shirred Eggs Shirred Eggs with Ham . Soup without Meat.. Rice and Tomato Soup without Meat. Soup and Stew with Meat or Fish. Brown Sugar 78 Cider 78 Lemon 78 Orange 100 Sliced Apple Pie 90 Soft Custard 98 Soft Sauce 96 Somerset Sherbet 38 Soubise Sauce 28 Souffle. 72 73 Banana 73 Date and Apple 27 Meat 16 Oyster 73 Prune and Apple 72 Strawberry 52 Shortening 63 Shredded Wheat Bread 58 Shrimp Salad 78 Sirups... Clam Bisque Soup and Stew with Fish. Beef Stew Soup and Stew with Fish. 10 10 Meat or 10 Clam Bouillon Soup and Stew with Meat or Fish. Fish.
Thick Black Braised Celery 29 Puree of 28 30 . 88 Steamed Fig Pudding 89 Steamed Fruit Pudding... Crisp Sticks Croustades 75 75 76 Croutons French Goldenrod Ham Sunday Tomato Cream. 29 Spaghetti and Ham.. Tomato Sauce Tomato Tapioca Soup Tomatoes. Veal with Vegetables Vegetable Chowder Vegetable Salad Vegetable Soup Vegetables 94 24 24 24 24 14 60 8 28 Baked Beans Baked Cabbage Beans. Toast. Toast. Baked Winter 33 104 Squash Patties Squash Pie 103 Stale Bread. Spanish 39 12 34 34 34 34 26 26 25 1 Tuna Canapes Tuna Salad Tuna Soup Turkish Delight Turnips... Iced Toast.. Creole 52 Spaghetti.. Sauce for ... 51 Spaghetti.. Toast. Stewed Tomatoes. Toast.. Banbury Tarts. Toast. Bread 38 Stuffing. Rice and. Fried Green Tomatoes. Toast. Shells Tea Tea. — INDEX 181 Page Soup and Stew with Meat or Fish. . Stuffed Tripe Fried in Batter Tripe Fried in Crumbs Tripe. Soup . Fish 38 Stuffing. Brown Bread Celery Cheese Page 75 75 Cinnamon Cream Cream. Toast.. Crust 38 Stuffing. Toast. Tuna Sour Cream Dressing Toast. Baked Tomatoes. Meringue for Tarts. Stuffed. Brewis 3 39 103 100 99 5 5 75 Veal Loaf (Baked) Veal Loaf (Boiled) Veal. Velvet 81 Squash. and Peanut Soup . to Broil Steamed Chocolate Pudding. Toast. Peanut 35 Succotash 76 Sunday Toast 60 Sweet Potato Salad Fish. Tomato Tapioca 12 Soup and Stew with Meat or 12 57 Sour Milk Gingerbread 82 Sour Milk Griddle Cakes 77 Sour Milk Muffins 69 Southern Corn Pudding. with and Oatmeal Soup. Creamed Vanilla Ice 58 12 140 33 Cream Table Sauce Tartare Sauce Tarts. Bisque Bouillon 75 77 76 77 76 76 76 76 9 Egg Tomato Tomato Tomato Tomato Tomato 9 8 & 76 34 Cream Toast with 60 3 8 Egg Tomato Custard Tomato Jelly Salad Tomato Ketchup Tomato. Toast. Toast. Baked. Toast... 88 Strawberry Ice Cream 94 Strawberry Sauce 98 Strawberry Sherbet 96 72 Strawberry Shortcake 141 Stuffed Dates 141 Stuffed Prunes 38 Stuffing. Italian 52 Spanish Cheese 2 Spanish Poleta 50 Spanish Salad 60 Spice Cake 80 Spiced Cranberries 106 Spiced Fruit Jelly 92 Spiced Prunes 108 Spiced Raisins 141 Spinach 33 Sponge Cake 81 Sponge Cake. Roast Breast. to Freshen 76 19 Steak.
Corn 33 34 33 33 35 34 34 34 34 34 33 Onions in Potato Nests . Hashed Brown . Baked Winter. Sweet Pickled 77 78 78 78 61 84 96 108 48 52 62 81 38 Creamed French Fried .. Stuffed. Oyster Plant. Rice Whldorf Salad. ures Potato Croutons Time Tables for Cooking. Baked Tomatoes. Potatoes. Lyonnaise Pan-Roasted Scalloped. Potatoes... with Nuts and Cheese .. Stuffed. Stuffed Turnips... Sweet. Creamed . Potatoes.. Salsify.. in Milk . Stuffed.... . 29 29 31 29 29 29 30 30 30 34 31 29 30 34 31 31 30 31 31 31 32 32 32 32 Creamed Spinach Squash. Potatoes. Fried Potatoes. 32 32 32 33 33 33 31 Welsh Rarebit Wheat and Sausage Scrapple White Bread White Cake White Sauce Windsor Soup Winter Chili Sauce Drying Fruits and Vege- 8 2 Sweet. Fried Green . Potatoes. Creamed Waffles Waffles.. .... Julienne Hash Creamed Lima Bean Loaf Leeks... Rind. Frozen Watermelon. Green Peas and Lettuce Peppers. glazed. with Potatoes. ... Meal Waffles. Jellied Walnut Wafers Watermelon. Root . Potatoes. Oatmeal Baked Boiled Waffles. French 142 tables 146 Butchering Time Recipes Table of Weights and Meas. Tomatoes. . Sweet. Scalloped Potatoes. Stuffed Green . Baked Egg Egg Plant.... Sweet. Cabbage Cooked Corn Pudding Carrots Sauteed Carrots Vinaigrette Creamed Celery. Custard . Cheese and Bacon Potatoes... . Peas. 182 INDEX Page Page Potato. 161 162 164 . Fried Plant. Potatoes. Potatoes. Stewed Tomatoes. Succotash Tomato Custard Tomatoes. with 33 Cheese Potatoes. .. Cucumbers Sauteed Egg Plant... with Peppers and Cheese . Potatoes. Temperature Tables .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.