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