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