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