The Project Gutenberg eBook, The Community Cook Book, by Anonymous
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Title: The Community Cook Book Author: Anonymous Release Date: January 21, 2008 [eBook #24387] Language: English Character set encoding: ISO-8859-1 ***START OF THE PROJECT GUTENBERG EBOOK THE COMMUNITY COOK BOOK***
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The Community Cook Book
Class of Willing Workers
WINTER ST. BAPTIST CHURCH
A PRACTICAL COOK BOOK, REPRESENTATIVE OF THE BEST COOKERY TO BE FOUND IN ANY OF THE MORE INTELLIGENT and PROGRESSIVE AMERICAN
IN COMPILING AND REVISING THIS BOOK, ONE PERSON AND HER NEEDS WERE ALWAYS KEPT IN MIND—THAT PERSON IS THE AVERAGE AMERICAN WOMAN, AND TO HER THIS BOOK IS DEDICATED IN THE FIRM BELIEF THAT IN IT SHE WILL FIND MUCH HELPFULNESS.
THIRD EDITION—1916 [Pg 2] COPYRIGHT 1914, POWELL & WHITE CINCINNATI, OHIO
FOREWORD BREAD, Pies CEREALS, SOUPS FISH SALADS MEAT EGGS VEGETABLES DESSERTS CAKE FRUITS PICKLES Preserves CANDIES BISCUITS, ROLLS and BREAKFAST AND PASTRY Pastry FOODS
MISCELLANEOUS BEVERAGES DEFINITIONS OF INDEX.
The Community Cook Book is a collection of recipes chosen from many hundreds that may well be considered representative of the best to be found in any of the more intelligent and progressive of American Communities in which a part of the population make occasional visits to all parts of the country from which they bring back choice recipes to contribute to the neighborhood fund. Added to this, that constant change and interchange of a part of the population, and if the best recipes of such a section be carefully selected and classified, then in a real American Community's Cook Book, such as this, we have one of the most valuable practical cook books in the world. In presenting this cook book, the compilers were guided by the fact that what each housekeeper needs, is not so much a great variety of ways, but [Pg 5]a few successful ways of preparing each article of food.
BREAD, BISCUITS, ROLLS AND PASTRY
"'Bread,' says he, 'dear brothers, is the staff of life.'"
BAKING POWDER BISCUITS.
Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls lard, a little sugar if desired, one-half cup milk or water, milk preferred. Mix flour, salt, sugar and baking powder well with fork; add milk. When well mixed, drop in small quantities onto buttered pans. Bake eight minutes in moderate oven.
BAKING POWDER BISCUITS.
Two cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt, two tablespoonfuls butter, milk enough to make soft dough. Mix dry ingredients, chop in butter, add milk, mixing all the while with a wooden paddle or knife. Toss on a small floured board, roll lightly to one-half inch in thickness. Shape with cutter. Place on a buttered pan and bake in a hot oven.
BOSTON BROWN BREAD.
One level pint cornmeal scalded, one level tablespoonful salt, one cup New Orleans molasses, two teaspoonfuls soda over which pour a little boiling water, one pint sour milk; put half the soda in the
three and one-half cups Graham flour.
. one tablespoonful sugar. beat vigorously. let lighten again and bake. syrup. Fill each ring half full of batter. milk and last butter. Beat eggs very light. Shape into loaf. two teaspoonfuls soda dissolved in little warm water. When very light put into a bowl containing one-half cup salted water. one heaping teaspoonful baking powder. Bake until brown on one side. Stiffen with Graham flour. marmalade. Before cooking. take one and one-half teaspoonful baking powder and one-fourth teaspoonful soda. add four tablespoonfuls milk and two of molasses in which you have stirred a teaspoonful of soda. one quart tepid water. salt. one teaspoonful salt.
Two eggs. one teaspoonful salt. cut in squares. one heaping teaspoonful baking powder. three-fourths cup flour. Mix dry ingredients to corn flour. cover and stand in a warm place until very light. or with biscuit cutter. two coffee-cups buckwheat. one cake compressed yeast. Let stand in a temperature of 68 or 70 degrees F. Cook ten minutes. and lay in on top of stew. into which one or two eggs have been beaten.
FRENCH BREAD. or anything else desired. then eggs. one coffee-cup cornmeal. stir in enough flour to make a very stiff dough. shaping into a ball. Grease muffin rings and place them on a hot griddle. one-half cup white flour. Bake one hour.
After softening one cake of compressed yeast in one-half cup lukewarm water. then turn and brown the other side.
One pint of milk. one level teaspoonful salt. beat again.
Two cups sour milk. Make two cuts on top about one-quarter inch deep.molasses and the remainder in the milk. two and one-half teaspoonfuls baking powder. Scald milk and let stand until lukewarm.
One cake yeast. three-fourths teaspoonful salt.
CORN GEMS. When ready to use. one tablespoonful butter.
GRAHAM BREAD. stir in enough flour to make a stiff dough. one cup milk. four ounces butter.
Sift three-fourths cup cornmeal. If sour milk is used. Place in a pan of tepid water until it swells and floats. Pour into greased pans and bake in a moderate oven. Take from the fire and stand aside until wanted. one teaspoonful salt.[Pg 6]
CORNBREAD. then add butter melted and the yeast. then add three-fourths cup sweet milk. Pour enough boiling water over corn flour to wet it and burst starch grains.
GRAHAM BREAD. Bake twenty-five minutes in hot oven. jam. steam and serve with butter. one heaping teaspoonful lard. one cup corn flour. Steam four hours.
BUCKWHEAT CAKES. Roll one-half inch thick.
DUMPLINGS. until light. three cups flour. enough milk and water to make a soft dough. one egg.
One pint flour. one-fourth cup sugar. one-half cup molasses. Knead well. Work in tablespoonful butter. then add salt and flour. and brown in oven for about fifteen minutes.
one yeast cake dissolved in one-fourth cup lukewarm water. two cups flour.[Pg 8]
. one teaspoonful salt. beat hard.
KENTUCKY CORN BREAD. Bake in two tins about forty-five minutes in a moderate oven. Stir all dry ingredients together thoroughly. bake from forty to fifty minutes. one teaspoonful salt. Allow a tablespoonful of lard to become very hot in baking pan.
PARKER HOUSE ROLLS. one-half cup molasses.
MUFFINS. stir. Mix with this enough cornmeal to make a batter not stiff. Sift flour. Use meal of medium fineness—not the very fine sold in most groceries. dissolved in one-half a cup of lukewarm water. Bake in a quick oven until a delicate brown. two heaping teaspoonfuls baking powder. turn into a well-buttered bowl. Beat well. Let rise. salt.
Scald one pint of milk. and turn into pan. threefourths cup milk. two cups sweet milk. sour milk. when slightly cool. one tablespoonful melted lard.
PARKER HOUSE CORN ROLLS. Shape into rolls. Then add flour enough for a soft dough that you can[Pg 9] handle. flour enough to make a batter like ordinary batter-cakes. let rise. one teaspoonful salt. When nearly cold. two tablespoonfuls sugar. Cover and place in a temperature of 75 degrees until it doubles its bulk. two tablespoonfuls butter. Mix dry ingredients and butter in the hot milk. eight teaspoonfuls baking powder. One teaspoonful salt not heaped. cover. add one-fourth cake of yeast. If short of milk. then bake.
One egg. put in baking pan. add flour stiff enough to knead. beat well. one tablespoonful sugar. then stir in sifted brown flour till partly stiff. Let rise over night and fry for breakfast. and lastly the dissolved yeast cake. Bake until cooked through. rolls from fifteen to twenty minutes. then shape into loaves. one teaspoonful salt. pour while hot over a tablespoonful of butter. let rise again. pour into the batter.With one pint warm milk.
Two cups scalded milk. one large cup chopped walnuts. add eggs and milk. use part water. one-half pint warm water. and let rise until morning. baking powder and salt. make a sponge. two teaspoonfuls salt. two eggs well beaten. one egg. add to egg and sugar alternately with the milk and beat well.
One pint thick. Turn on a well-floured board and knead until covered with blisters. then the white beaten until stiff. butter and cover until they are very light. Stand twenty minutes before baking. one egg. add the yolk of egg.
NUT BREAD. one-half cup sugar. Mix egg with sugar. one cake of yeast and white flour. one cup sugar.
GRIDDLE CAKES. In season add blueberries.
One-half pint milk. add last one level teaspoonful soda dissolved in a little water. one-half cake yeast. Knead until smooth and elastic. one egg.
Four and one-half cups wheat flour. add flour enough to make a drop batter.
Warm muffin pans slightly.
SODA BISCUIT. one-half teaspoonful salt. sour milk or buttermilk. one-half cup milk. one egg. and fill half full. Bake in hot oven until brown. put in buttered baking sheet.
REQUESTED BROWN BREAD. two tablespoonfuls of sugar.One and one-fourth cup white flour (measurements level). Beat eggs very light with Dover egg beater. work up (not too stiff) with flour.
POTATO ROLLS. Method: Mix and sift dry ingredients in a bowl. cut with a cutter. one-half teaspoonful soda. five eggs. wet top with milk and bake in quick oven ten to fifteen minutes. three-fourths cup cornmeal. soda in sour milk. one scant cup lard. then add one-half cake of yeast.
WAFFLES. one-half teaspoonful salt. Bake. add all slowly to dry ingredients to make a soft dough that can be handled. two-thirds cup of New Orleans molasses.
Two cups milk. two and one-half teaspoonfuls soda and a little salt.
Make a pint of cornmeal mush. then add eggs. which has been soaked in a cup of lukewarm water for twenty minutes. yolks of two eggs well beaten. Let rise two hours in a [Pg 10] warm place. Roll about one-half inch thick.
POP-OVERS. two and one-half cups flour. butter them. and bake in a very hot oven. add two tablespoonfuls sugar to flour.
SALLY LUNN. When very light. milk and salt. whites of two eggs beaten stiff. rise again. Serve with a spoon from baking dish. Bake in muffin pans or drop loaf fifteen to twenty minutes. Pour in one cup thick. patting piece of butter in center. let cool. Stir butter and salt into mush when warm. salt. if necessary. two eggs. three well-beaten eggs. Mix thoroughly with one heaping tablespoonful lard. Mix all well together and have it lukewarm. one cup flour.
Mix well one teaspoonful salt. put in pan. one-half cup milk. two teaspoonfuls baking powder.
Two cups each of Graham flour. one tablespoonful sugar. Bake in hot oven. If for tea. a cup of milk and two teaspoonfuls of baking powder. adding as much flour as may be necessary to make stiff enough to handle. add more milk. to which add one-half cup milk. two tablespoonfuls butter. toss lightly on floured board and pat to one-half inch thickness.
SPOON BREAD. one-half teaspoonful salt. add flour.
Two cups hot mashed potatoes (four cups of sliced potatoes make about two cups of mashed potatoes). cut with round cutter. beat egg. tablespoonful of butter. chop butter in with a knife. fold in center. steam three hours.
. This will make twelve pop-overs. two teaspoonfuls salt. rise again. This will make about sixty rolls. four teaspoonfuls baking powder. roll thin on a biscuit-board.
Mix one pint of flour. so that opposite edges meet. one-half cup butter melted. stir up quickly. cornmeal and buttermilk or sour milk.
Cut chives into small pieces with scissors.Mix one pint flour.[Pg 12]
Pies and Pastry
PASTRY. mix with dressing. mix in mustard. mix well with cheese. one ten-cent can pimentos. and spread on rye bread.
. two level teaspoonfuls baking powder and one-half teaspoon salt. chives. Grind ham and pickles in a meat chopper. and spread on white or rye bread. then turn the iron and cook a little longer on the other side. Grease the hot waffle iron and put in the batter. Serve immediately with butter and maple syrup or marmalade. pepper and a little lemon juice.
One can sardines. two tablespoonfuls melted butter and the whites of the three eggs. two dill pickles. Mash sardines in a bowl. Cook about one minute.
WALNUT-RAISIN SANDWICHES. one-half cup lard (cut lard into flour with knife). one cup mayonnaise. one-fourth teaspoonful salt.
Philadelphia cream cheese.
One-half pound boiled ham. one-half cup mayonnaise. Grind or chop the pimentos very fine. Ice water to form stiff dough.
One cake Eagle cheese. Spread on rye or white bread. Mix into the cheese and spread on rye bread.
One cup sifted flour.
Ten cents' worth peanuts. with a lettuce leaf in each sandwich. Grind peanuts in a meat chopper and mix with dressing. Add one and one-fourth cup milk.
Grind English walnuts and raisins and put in a few drops of hot water to make them thin enough to spread on reception flakes. Mix half of this quantity at a time. add salt. Spread on white bread. three[Pg 11] well-beaten egg yolks. beaten stiff. one teaspoonful mustard.
one-half cup chopped raisins. one heaping tablespoonful flour. butter and flour. yolk of two eggs. Beat yolks of eggs and sugar. three eggs.APPLE PIE. one-third teaspoonful salt. one cup milk. Mix flour with the milk. to which add a tablespoonful pulverized sugar. wet edges of under crust. Bake with upper and under crust. split. first pricking with a fork. two beaten eggs. onehalf cup butter mixed with flour till like meal. one tablespoonful flour. Cool. Bake crust on the outside of pan. boil slowly till soft and perfectly dry.
LEMON CUSTARD PIE. Put on top of pie. pour over this the boiling mixture. small pinch of salt. cook with half pint of water. Bake forty-five minutes in a moderate oven. two teaspoonfuls baking powder. one cup sugar. Bake with bottom crust. beating all the while. sift three times. one cup rich milk or cream. Mix one-third cup sugar. core and cut five sour apples into eighths. one-half cup milk. one-half cup sugar. one tablespoonful flour.
Peel and cut up in squares. and garnish tops with sweetened whipped cream and whole berries.
JAM PIE. Mix with flour. one-fourth teaspoonful red pepper. add juice and rind of lemon. Use the whites of egg for meringue. spread on top whites of eggs beaten stiff. one tablespoonful butter. cook over fire until thick. one-fourth teaspoonful cinnamon.
One cup sugar. juice and rind of one lemon. place evenly in a pie plate lined with the usual pie pastry.
MOCK CHERRY PIE. mix thoroughly. two eggs. and sprinkle tops with granulated sugar. then boil until it thickens like custard.
Three cups flour. Boil sugar and water. three and one-half large spoonfuls pumpkin.
PUMPKIN PIE. one tablespoonful flour. Put in two pie pans. Beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar. and return to oven until a light brown. or in muffin pans for individual shortcakes. one-fourth teaspoonful grated nutmeg. Line a deep pie plate with good rich paste. one cup sugar. When baked. then sift.[Pg 14]
. one lemon. one-half teaspoonful salt.
Pare. turn into baked crust. add to it a cup of cold water. add to the beaten yolks of eggs the grated peel of lemon.[Pg 13]
One cup water. a pinch of salt. butter and put sweetened berries between.
One cup cranberries cut in half. pour in the mixture and bake in a quick oven thirty minutes. one cup sugar.
One cup of raspberry or blackberry jam. three tablespoonfuls powdered sugar. cover with upper crust and press edges together. Makes one pie. one teaspoonful vanilla and one-half cup boiling water. teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Place in oven until the meringue is brown. Beat one egg light. Dot over with little lumps of butter. a little more of ginger. Bake slowly one hour. and pour through sieve into eggs and sugar.
some people like it with butter and pepper.
wide its winds
extended ripened are
plain grain. flour. then cut in slices. or served with sugar and cream. Is baked like macaroni with cheese. Boil rapidly for a few minutes.WAFERS. Add one-half cup milk alternately with two scant cups flour. These wafers can be flavored with ginger. Sprinkle meal gradually into boiling salted water. It is good cooked in milk.
MACARONI WITH CHEESE. when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes.
Cream one-third cup butter. It is good fried like mush. allow it to come to a boil. rolled
Allow one pint of meal and one teaspoonful of salt to a quart of water. repeat. salt and scalded milk. Remove from oven and place on top of stove. Cut and roll in desired shape. and cooked in various ways in combination with meat or vegetables. While not so valuable a food as some of the other cereals. stirring all the time.
HOMINY. Spread very thin on a slightly greased tin. dip in flour and fry in suet until brown. Empty
. is not equal to wheat as a brain food. and served with pepper and butter. with pepper and butter.
BOILED RICE.[Pg 15]
CEREALS. For fried mush let it get cold. then let simmer for a long time. It is eaten by more human beings than any other cereal. and is used extensively in other places.
After boiling macaroni in salted water until soft. but worthy of the high place it holds in the estimation of mankind." the with summer
CORN MEAL MUSH. Bake in very slow oven until light brown. BREAKFAST FOODS
"Look up! Is billowy And on the Its waves of emerald and gold.
One of the quickest ways of preparing rice is to fill a large kettle with water. cover with bread crumbs and bake until brown. Mix well. or enough to make a stiff batter. add one cup powdered sugar.
Rice has been cultivated from time immemorial. sprinkle with grated cheese. pour over a sauce made of butter. and may be simply boiled until done in salted water. it forms the larger part of the diet of people in the tropics and in semi-tropical countries.[Pg 16] It may be simply boiled and served as a vegetable. Very palatable served with milk. sprinkled with chopped nuts or filled with whipped cream and berries.
This is very good when well cooked.
one parsley root. heap lightly on a dish and put a lump of butter on top. Strain and skim. skim.
None of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal. juice of a lemon. one bay leaf. Put vegetables in last. add to soup and let all boil ten minutes. two or three whole allspice. three or four whole peppers. three stalks of celery.
Twenty-cent beef soup bone. add flour. one carrot. brown a few pieces of meat. and when thoroughly mixed add milk gradually.
ROLLED OATS. it is better. for being cooked a long time.into a colander and dash under cold water." ("The soup makes the soldier. soak over night. one-fourth teaspoonful white pepper. melt butter. Let it come to a boil. twenty cents' worth chicken gizzards. two tablespoonfuls butter or marrow. which will separate the grains. brown vegetables in butter or suet.")
BEAN SOUP. remove fat. after being boiled a few minutes. three quarts water. like oatmeal. add chopped onions and cook until light brown. two tablespoonfuls butter. Although rolled oats is supposed to be a dish quickly prepared. cover and cook for five hours. three pounds beef. spices about one-half hour. to give a good color to the soup. After reaching boiling point add one small handful salt. Mix a tablespoonful of flour with a cup of the soup and a little butter.
One can cornlet or corn.[Pg 18]
CORN SOUP. fry till it is clear.
One pint navy beans. seven quarts cold water. ten-cent knuckle of veal. clear and serve hot in cups. a bouquet of herbs and one bay leaf. Season with pepper and salt. one-half can tomatoes. Served with or without cream and sugar. one celery root. two pounds marrow bones. and baked for two hours. one quart heated milk. add some celery and little tomato. one onion. pepper. one pint cold water. Let boil slowly one day. add a chopped onion. cook all well together. cook a moment or two. turn into soup digester and cover with cold water. In another saucepan let boil one tablespoonful of butter. it is very palatable and nutritious. these are to be highly recommended to persons who are compelled to live indoors a great deal.[Pg 17]
"La soupe fait le soldat.
Chicken bones. and are generally relished by those who lead an outdoor life. Chop corn. Add this mixture to corn and season with salt. two teaspoonfuls salt. one carrot. cook it with the water twenty minutes. one-half cup of sherry. rub through sieve. cool. cook till they are very tender. and let it simmer. two tablespoonfuls flour. one turnip. salt and pepper to taste. one tablespoonful chopped onion. one turnip. heat
. yolks of two eggs. Strain in an earthen vessel. four peppercorns. one onion. add a pinch of red pepper and strain. four whole cloves.
When mixed serve immediately. cook until meat becomes ragged. three teaspoonfuls salt. and pour soup over them very slowly. One tablespoonful rice.[Pg 20]
POTATO SOUP. one salt-spoon pepper. Boil celery in one pint of water from thirty to forty-five minutes. Let stand covered for a few minutes.
One-half can tomatoes strained.
CREAM OF CORN SOUP. three quarts water. a head of celery. one tablespoonful cornstarch.
FRENCH PEA SOUP. put them in soup tureen. Add them to the soup when boiling. Just before serving add one-half pint of whipped cream. if liked. let boil slowly.
Put one pint of milk in a double boiler. add hot milk slowly. Rub together a tablespoonful of butter and one of flour. a large slice of onion and a small piece of mace. At the end of one hour add potatoes and cook an hour longer. Strain and serve. and then put them into a hot kettle. one medium-sized onion. two good-sized carrots. cornstarch and seasoning. and pepper to taste.
A pint of milk. Mash and add a pint of water. also fat. one-half teaspoonful pepper. a little celery and green pepper. three large potatoes. Add a teaspoonful of salt. heat milk in double boiler. Cover well with water.
MUTTON BROTH. Cook together two tablespoonfuls each of flour and butter until smooth but not brown.
CREAM OF CELERY SOUP.
OYSTER SOUP. a little salt. one of butter. Add one pint of water. Cook ten minutes. onion and milk together. add one pint of grated corn.
. add a little of the soup to make a smooth paste.
Remove pink skin from mutton. Add to the peas with one pint of cream and a cup of milk.
Cover a quart of peas with water and boil with an onion till they mash easily. Boil ten minutes and add remainder of butter and strained tomatoes. one quart milk. one teaspoonful salt. Do not cover closely. Cook very slowly one hour. two teaspoonfuls of salt. Beat yolk of eggs. strain and serve.again.
Put about fifty oysters in a colander and drain. Mash celery in water it has been cooked in and stir in boiling milk. boil mace. Season with salt and pepper.
MOCK BISQUE. a tablespoonful of flour. have the meat from the neck. Put on in cold water with all vegetables except potatoes. rub together one tablespoonful of flour and one of butter. Put in two or three tomatoes when potatoes are added. Put this with a quart of milk into the soup kettle with oysters. Serve immediately. half a small cabbage cut very fine. and stir till it begins to thicken. Pour over them a pitcher of cold water. two turnips. one-third cup butter.
Fifteen-cent soup bone. mix flour with two tablespoonfuls of cold milk. Mix smoothly one tablespoonful butter.[Pg 19]
MIXED VEGETABLE SOUP.
TOMATO BOUILLON. one tablespoonful onion minced. one stock celery. and wise men catch the fish. Simmer gently four hours. one tablespoonful flour. one teaspoonful chopped parsley. Cut up the vegetables and add with spices and simmer one hour longer. one tablespoonful lean ham minced. Have fish picked apart. using about one-half pound of soaked and drained codfish to a pound of potatoes. Bake fifteen minutes to a pound. butter the size of an egg. one tablespoonful parsley minced. two teaspoonfuls chopped pickles. Make a stuffing of one cupful of cracker crumbs. salt-spoon paprika. remove fat. add sugar and salt to taste. place on stove and stir constantly (to prevent egg from cooking) until the mixture comes to a boil. add to the other ingredients. add a chopped onion and some parsley. one teacupful rice. allowing ten or fifteen minutes if the fish is unusually large. Stand a few minutes on the back of the stove. four whole cloves. Boil one hour. one tablespoonful sugar. In another saucepan put one tablespoonful butter. add one-quarter cup milk.
CODFISH BALLS. one pinch pepper. four quarts of cold water. strain very carefully through a sieve covered with a cheese-cloth wrung out in hot water.
One quart tomatoes. and after soaking and drying mix thoroughly with potatoes. one blade mace. cool.
Two knuckles of veal. brown the onion and parsley in the butter. one onion. then strain and cool."
BAKED WHITE FISH. let boil ten minutes. strain and serve. If a moist stuffing is desired.
TOMATO SOUP. boil all ten minutes. one bay leaf. twelve cloves. one teaspoonful chopped onion. Work butter and flour together and add one teacupful sweet cream just before taking from the fire. and let fry about five minutes. adding. one tablespoonful butter. yolks of two eggs. When the whole mixture has thoroughly boiled. This will serve five persons. one egg. Serve hot. one pint water.To one gallon of water add six large potatoes chopped fine. then add one tablespoonful flour previously mixed with water. one teaspoonful salt. Put veal in soup kettle with cold water and salt.
VEAL BOUILLON. one tablespoonful butter. reheat and serve with teaspoonful whipped cream on each cup.
Boil and mash as many potatoes as desired. Strain. When it boils. onequarter teaspoonful pepper. one bay leaf. one tablespoonful sugar. when perfectly cold stir in the white of one egg. one teaspoonful salt.[Pg 21]
"Fools lade water.
Clean and prepare the fish. one-third teaspoonful salt. for one-half pound of codfish. six whole peppercorns.
. boil all for ten minutes. six cloves and a little pepper.
To one quart of tomatoes add one pint of water. two tablespoonfuls chopped suet or bacon or one large tablespoonful butter. then beat thoroughly with Dover beater.
salt. yolk of one egg. two level tablespoonfuls flour. put a mushroom on each.
. add one cup water or stock. one-half cup cream. cook three minutes. then roll in cracker crumbs. sprinkle with buttered cracker crumbs. fresh lard until a dark brown. dip oysters into mixture. let cook until yellow. Mix thoroughly the flour. one tablespoonful chili sauce. cut into small pieces. if possible. one teaspoonful finely chopped celery and one-half teaspoonful Worcestershire sauce. two tablespoonfuls butter. Stir until the mixture begins to thicken. and melt remaining tablespoonful butter. add six or eight mushrooms cut fine. Sprinkle with finely-chopped parsley and serve on toast. Make into balls. two tablespoonfuls white wine. Should there not be quite enough sauce.[Pg 23]
OYSTER NEWBURG. Bake till brown. one at a time. Cook in lard. Fry in sweet.[Pg 22]
FRIED FISH. add to the other ingredients. add oysters.
One pint oysters. Chill these ingredients thoroughly. rub together two rounded tablespoonfuls flour and two of butter. then sprinkle one tablespoonful flour over this.
FRIED OYSTERS. melt one tablespoonful butter and one teaspoonful minced onion. milk. Fry in oil. one-half cup flour. shred. one teaspoonful lemon juice. Now light the lamp under the chafing dish.
LOBSTER A LA BUSHMAN.
Cut the meat of four-pound lobster into large pieces. one-half cup milk. Melt one tablespoonful butter. Cook five minutes longer in shells.
One pint large oysters. suet or oil.
Mix one tablespoonful tomato catsup. two drops Tabasco sauce. one-eighth teaspoonful paprika. remove every particle of bone. catfish and other well-known fish are good fried. sweet cream may be added. dip in beaten egg and bread crumbs and fry in hot fat. About five minutes before serving add one-half cup boiling water. one-half cup fresh tomato catsup. When well mixed. one teaspoonful onion juice. salt. Serve very hot. onion and lemon juice. then blend a raw yolk and add it to the haddie. perch. simmer for five minutes. cayenne pepper. wipe dry. pour over eight oysters and serve in cocktail glasses.one-half teaspoonful salt and a dash of pepper. one-half tablespoonful vinegar or lemon. Add lemon juice.
Brook trout. onehalf teaspoonful salt. put one-half pint cream into a chafing dish. then salt and cayenne pepper.
HOLLANDAISE SAUCE. paprika. add three finely-chopped hardboiled eggs.
Boil a three-pound haddock until the skin comes off easily. one-half teaspoonful salt. catsup and salt. Add the lobster.
OYSTER COCKTAIL. Wash and clean. toasted bread. one-half teaspoonful salt. dip in beaten egg and roll in bread crumbs. add the yolks of two eggs. Thicken in double boiler.
Rub one-half cup butter to a cream.
One and one-half cup milk. Turn out on a good-sized meat dish. then the yolk of the egg. Fry in melted butter in a hot skillet. one-fifth teaspoonful baking powder. Work butter and flour together at boiling point. Drop in the oysters a few minutes before taking off the stove. cook until it thickens. Take twenty-five large oysters. Strain salmon in colander upon top of stove. Put butter the size of an egg in a pan and brown. add to the oysters. Put the liquor in a pan and when it begins to boil stir in the flour and butter. skin carefully. four tablespoonfuls catsup. place salmon in a pan and add one-half cup fine cracker crumbs.
One can salmon. sprinkle over it salt. then put on toast and
. one-fourth teaspoonful red pepper. mix and serve on toast. drain and add the sauce. press into a mold. one pint of cracker crumbs rolled but not fine. wash over one pint oysters. Stand in a warm place until you make the omelet.
Make a plain omelet. One and one-half pint milk and cream mixed. add enough milk to make a pint. Roast in a moderate oven one and one-half hour. parboil until plump.
SALMON LOAF. beat six eggs until light.
Toast bread and butter it.[Pg 24]
Cook one heaping tablespoonful flour in one heaping tablespoonful butter. three tablespoonfuls butter. to get warm. Take a tablespoonful flour and one of butter and cream them. roll until flat.
Dressing. stir this in the milk. add a teaspoonful salt and a dash of paprika. season with one teaspoonful salt. thicken with one tablespoonful cornstarch dissolved in water. separately. pepper and flour. pour upon it the oyster sauce and serve at once.
Take out one dozen oysters for the gravy first. one of flour. hot.
Make the oyster sauce first. salt to taste. Put in oven for a few minutes to brown on top. piece of butter size of an egg. two eggs.
Sauce. pepper and salt to taste. then sew together. Roll the oysters in the crumbs and put in butter the size of an egg. making a pocket. salt and pepper. put in flour and rub with milk. pour in the liquor and a little water and thickening. save the liquor. add two tablespoonfuls milk. Stuff with the oysters and sew up the end. Drain. Pour this on top of the tenderloin. two tablespoonfuls flour.add flour. Drain off juice into stewpan. steam one hour. also add a pinch of sage to the crumbs. Cut the tenderloins in the center. and when blended add cream.
SALMON ON TOAST. and cook slowly until the gills are curled. Stir until boiling. stirring slowly. heat boiling hot. then take one pint of oysters (pour off most of the liquor and save to put in the gravy). put them in a saucepan over a moderate fire.
OYSTER PATTIES. beaten slightly. Pour over loaf when done. Mix thoroughly. fill the patty shells when ready to serve. To make the gravy.
OYSTER OMELET. boil. add slowly one cup hot milk.
one quart chopped cabbage.[Pg 25]
SALT MACKEREL IN CREAM. one cup brown sugar. There is room for much interesting experimenting in the making of salads.
Use either fresh or canned asparagus. Almost endless variety may be had by ingenious mixing and combining of suitable ingredients. Take three hard-boiled eggs and grate the yellows on top of salmon. cold water. The greens used in making salad. with a few cloves. salt and pepper.
SCALLOPED OYSTERS. Heat and seal. one tablespoonful butter. put four stalks in each ring. but do not let them boil.
"Salads and eggs and lighter fare. Place these bundles on lettuce leaves and serve with usual French dressing. yolks of three eggs. Used sparingly. lettuce. one-half tablespoonful sugar. Just before the fish is done.
Wash the mackerel and soak over night in clear.
Roll the crackers. Pour over enough vinegar to moisten well about three cups. and the olive oil which is used so frequently in the preparation of salads is of immense value in promoting health. and in this way use many vegetables. Lay in a baking pan." More progressive Americans now understand the value of the salad. turn on beaten yolks of eggs. dandelion and water cress should always be most carefully washed. If fresh.
One quart chopped beets. salt and pepper to taste. and so on. of course it should be cooked in the usual way and allowed to cool. Bake twenty minutes. having the crackers on top. Return to fire. in a stewpan for say five minutes. put into a moderate oven and bake one-half hour.pour cream dressing over all. then a layer of crackers. they give a zest to the plainest meal. and when as thick as boiled custard remove and add butter. Put a layer of oysters in the baking dish. one cup whipped cream when ready to serve. and to one mackerel add one-half pint of new milk. and slice the white of eggs around edges of toast in the platter. fish and meats that heretofore have not been extensively used for that purpose. line the baking dish with butter. Many canned vegetables and leftovers may be used in salad. and served only when fresh. crisp and cold. Boil vinegar and sugar.[Pg 27]
BOILED DRESSING. Cut green or red peppers into rings. Only very tender asparagus is suitable for salad.
. A little pat of Philadelphia cream cheese may be put on edge of each plate. put the oysters.
Four tablespoonfuls vinegar. which would not be nearly so appetizing prepared in any other way. one cup ground horseradish. drop a few pieces of butter onto it.
boil fifteen minutes. Then large strawberries and English walnuts. add the scalded milk. with the cabbage chopped fine. one teaspoonful flour. pour vinegar over while hot. drain off all water and add a dressing made as follows: Half teacup vinegar. well covered. pepper. add the hot vinegar.
COOKED SALAD DRESSING. beating all the time. mix thoroughly and immediately with the cabbage. few grains cayenne.
One teaspoonful salt. Cool before using. cook five minutes. add the yolks and mix thoroughly. Tear each leaf into three or four pieces.
Remove the outer leaves from a large. Make the mayonnaise as you would a filling for lemon pie.
HOT SLAW. salt and pepper to taste. add slowly about one cup of olive oil. one-half cup hot vinegar. Mix the dry ingredients. Serve at once. Arrange on it a layer of sliced tomatoes.
FRUIT SALAD. Serve hot. add the butter. stirring constantly until mixture thickens.
Line a dish with lettuce. mix one tablespoonful vinegar. When wishing to serve. onehalf teaspoonful pepper.[Pg 28]
FRENCH DRESSING. salt. When this is boiling hot add one teacup cream and one egg.
One saltspoonful salt. put them into a towel and on ice or in a cold place. two tablespoonfuls vinegar.
LETTUCE SALAD.COLD SLAW. two teaspoonfuls sugar.
One-half cup vinegar boiled. solid head of lettuce. with two lemons. Boil the pineapple a few minutes. Cook a moment.
COMBINATION SALAD. over this put pineapple in cubes. One well-beaten egg. two-thirds as much sugar. one-half teaspoonful mustard. Over it put a spoonful of mayonnaise. one tablespoonful vinegar.[Pg 29]
. one-half saltspoonful white pepper. yolks of two eggs. one-quarter cup butter to a cream. put into a bowl. Add whipped cream to it before serving. return to double boiler. three-fourths tablespoonful flour. one sliced cucumber and one green pepper chopped fine.
Chop or slice one medium-sized cabbage. stirred together. one-half teaspoonful salt and mustard. to make it more tender. one and one-half teaspoonful sugar. three tablespoonfuls olive oil. Mix in order slowly. one-half teaspoonful salt and one-quarter teaspoonful pepper and sprinkle over the lettuce. one tablespoonful butter or olive oil. add four tablespoonfuls thick. Pour over these layers a dressing made as follows: Beat yolks of two eggs.
Bananas sliced lengthwise in quarters. stir well. pour into boiling vinegar. One spoonful lemon juice may be used in place of onion juice. put in boiling water. one and one-half teaspoonful melted butter. thin layer of chopped onions. one teaspoonful mustard. sweet cream and mix quickly. three-fourths cup of scalded milk. one-half teaspoonful onion juice.
peel and put in chopping bowl. When cold. 2. one-half teaspoonful dry mustard.
SALAD No.[Pg 30]
SALAD No. Let stand in cool place two or three hours. mustard.
Two eggs well beaten. sugar and butter. one tablespoonful flour. put in thin slices of stuffed olives and pour in small cup to mold. yolks of two eggs.
Boil six good-sized potatoes in their jackets. cut celery in small pieces and mix. let stand one hour. Beat yolks together. stirring all the time. Boil milk and eggs until it thickens. add to it the beaten eggs. When beginning to get livery.
MAYONNAISE. Mix flour.
Chop celery. Add dressing. one teaspoonful mustard. salt and pepper to taste. four teaspoonfuls sugar. One-half cup vinegar. and cook over slow fire. Thin with cream when ready to use. if deemed necessary) and vinegar over potatoes or cabbage about ten minutes before putting in the dressing. one and one-half cup strong vinegar. Put pepper and salt (more.
SWEDISH SALAD. one teaspoonful salt. mustard and sugar together.
One pint of cream. Turn out on lettuce leaves and put a spoonful of mayonnaise on each.
Two tablespoonfuls butter.
POTATO SALAD. one teaspoonful mustard. add two medium-sized onions. then add vinegar and water. two hard-boiled eggs and chop fine. one-half teaspoonful salt. pour over thick sour cream and stir gently. Boil vinegar and add.
Slice thin cold boiled potatoes and salt well.
NEW ENGLAND POTATO SALAD. and add celery seed if desired.
Dressing. one cup sugar. one-half cup vinegar. two-thirds cup water.MAYONNAISE. Serve on lettuce leaves. salt and sugar. Boil cream and add to mixture. Then put on fire and stir until it thickens. two tablespoonfuls butter.
Yolks of eight eggs.
Put alternate slices of tomatoes and pineapple on lettuce leaves and put a large spoonful mayonnaise over each. Beat yolks for a few minutes. add mustard. One-half of this can be made at one time. let come to a boil.
SOUR CREAM POTATO SALAD.
Use lemon Jello as directed on the box. English walnuts and apples. then put in vinegar and stir. one cup sweet milk. using one-third as much as cream. yolks of four eggs. then add one tablespoonful sugar and butter size of walnut. then mix with the cream and put in double boiler. one-half teaspoonful pepper.
. mix with mayonnaise. 1. one teaspoonful salt. add butter. salt and pepper. one cup cream.
plunge into boiling water.
[Pg 31] SWEET CREAM DRESSING. salt and pepper to taste. one apple. but in a manner that will render it pleasing to the taste and readily assimilated. sprinkle with salt and put in cool place. pour in until a little thick. as well as vegetable salads.
TOMATO-CUCUMBER SALAD. The water should be allowed to boil for about ten minutes and then be permitted to fall somewhat below boiling point and kept at even heat for a long time. lemon juice. one cup mayonnaise. Nasturtium leaves are pretty on the plate to garnish. One cup tomatoes. The juices and flavors are thus retained.
SWEETBREAD SALAD. Garnish with hard-boiled eggs.
Mix together two tablespoonfuls olive oil. remove skin. Mix in enough cream to make it stick together. Cut cucumbers in bits. scoop out the seed. Then add one-half cup tomato catsup and one cupful sweet cream.
TOMATO SALAD. beating in gradually. as the boiling water would break it into little pieces. two tablespoonfuls sugar. salt.
One pair sweetbreads. and also destroys parasitic growths.[Pg 32]
"Meat was made for mouths. more easily digested than cooked. salt and pepper. two tablespoonfuls vinegar. Serve in the tomato shells. Decorate with shredded lettuce border." While it is undoubtedly true that raw meat is.One cup each of boiled potatoes. and we can only comply with the demand. One teaspoonful of this dressing to a cup of tomatoes. well-beaten oil. preparing the food in question so that it may be not only attractive to the eye. one-half teaspoonful shredded onion. It is not desirable that fish should be treated in this manner. as a rule. fill the tomatoes and serve with whipped cream. all cut up in small squares. our present state of civilization demands that it be cooked. Take out the inside and cut into dice. Cooking softens the tissues. celery root or stock. two cucumbers. making the act of eating more enjoyable.
. beet root. Over this pour mayonnaise dressing made with one egg. Make a sauce by lightly whipping some cream and adding vinegar. Have all very cold. salmon or cold meat). one teaspoonful salt. chop some olives and pickles very fine. Fill the shells with ice.
Cut the tomatoes half or two-thirds size if desired. fish (mackerel.
Take nice shaped tomatoes. olives and beets. This dressing is good for fish. pepper and vinegar. To boil meat when broth is not desired.
14. Flank 12. will result. In roasting meat it is well to remember that the smaller roast requires the hotter fire. until very hot. Brisket.To stew meat. Ribs. Great heat would be inapplicable to large cuts. and prevents the drying up of the meat juices. put small portions into cold water and raise temperature slowly. 7. 10. FIG. 9. Loin. Neck. 1.—Diagrams of cuts of beef. 13. Fore shank. 4. Shoulder
clod 5. as well as juicy and tender meat. Second cut round. Hind shank. 3. the exterior of which would be burned to a coal under such treatment before the heat could reach the interior. Cross ribs. 8. Rump. 11. 6. Round. Navel. but not quite boiling. Plate.[Pg 33] 1. 15.
. Young housekeepers and others who are not familiar with the various cuts of meat obtainable in most of our markets will do well to consider thoughtfully the accompanying illustrations. Let it remain thus for some hours. and a rich broth. 2. Chuck. Intense heat produces a semi-solid condition of the exterior.
and as "Sir Loin" it was thereafter[Pg 35] known." However spelled.In selecting beef we must remember that color is of great importance. and the preferable orthography would therefore be "surloin. and contains the best roasts.[Pg 36] Round steaks are rather popular. The loin commands a higher market price than any other cut. It is a pity to spoil so good a story. Between the short and sirloin is the portion usually called the tenderloin." It is said that this steak found such favor with some epicurean king of olden times that he. The fat on the best grade of ribs should be about one-half inch deep. The rib is the cut between the loin and chuck." It is interesting in this connection to recall the story which has been told regarding the origin of the word "sirloin. used as sausage trimmings and disposed of in many other ways. on account of its tenderness and quality.
. the tenderness which makes it a much-to-be-desired cut in spite of its lack of juiciness and flavor as compared with other cuts. The surface of a fresh lean cut should be a bright red. The names applied to different parts of the loin vary in different localities." the other end the "sirloin. to the great delight of his assembled court. the sirloin is deservedly popular. After being exposed to a warm atmosphere the surface will of course become darker in color. a large share of the lower grades of "rounds" are used otherwise. being converted into Hamburger. bestowed upon it the honor of knighthood. but the fact is that the word is derived from the French "sur" (upon) and "longe" (loin). in a spirit of jocularity and good humor. and whatever its history. but as Americans have a preference for loin and rib cuts. The part nearest the ribs is often called the "short steak. while the fat should be clear white. the name of which indicates its prevailing characteristic.
Ribs. veal loaf. boiling pieces. The many ways of cooking and serving veal are so well [Pg 37] known as to need but passing mention. Neck. Flank. 9.
. and stews or soup meat from the neck. 3. pie. 2. Shoulder. thickest at the rib end of the cut. 5. nearly white. Breast. 6. curry of veal and many others are all favorite dishes in many homes. It should be light pink. stew. and should contain a quantity of fat. Fore
shank. Leg. 8. Hind shank. 7. 1. Chuck. FIG. chops. and make very good roasts. The better grade of chucks should have a complete covering of fat. 4. Pot roasts are cut from the lower side.—Diagrams of cuts of veal. 10.
Quality in veal is determined by color and grain of flesh. veal cutlets. 2. Loin.Chucks are used extensively as shoulder steak.
4. thickness of flesh and amount of fat.
In selecting mutton or lamb we should be guided by color. The flesh of lamb should be light in color.
5. though the color varies from that to dark red. 6. Leg. fineness of grain. Flank.1. The nutritive value of mutton and lamb is practically the same as beef. 2. Loin. Shoulder. Lamb on account of its superior flavor is more popular than mutton. Mutton of a dull brick red is preferable. of fine grain and the fat evenly distributed.
. Chuck. Neck. FIG.—Diagrams of cuts of lamb and mutton. 3. 3.
wrap in cloth. we wish to say that as a rule the cheaper cuts have as much food value as the more expensive ones. Shoulder. lump of butter size of a walnut. sprinkle with flour and bake one-half hour in hot oven.
.—Diagrams of cuts of pork. allowing ten minutes to each pound. 6. Ham.
BEEFSTEAK WITH OYSTER BLANKET. basting[Pg 38] frequently with its own broth. Belly. The larger share of dressed pork is almost entirely clear fat. according to Irving. three eggs. Careful cooking will render the less expensive cuts delightfully appetizing. 4. 7. nearly cover with cold salt water. It is an advantage to housekeepers to know that meat need not be the highest in price to be nutritious and palatable. put into a stewpan. Any detailed description of the various cuts of pork would be superfluous here. FIG. it was much prized by Ichabod Crane of Sleepy Hollow. which should be white. Middle
cut. put into baking dish. for.
Sew up breast of mutton in a thin cloth. strew with bread crumbs and butter and let brown. one-half cup milk. 5. Skin should be thin and smooth. butter or fat. Serve with brown sauce made from broth in which meat was cooked. 2. Ribs. Just before removing from oven. and let simmer. make out in rolls. Not all our eloquence could adequately picture the delight with which an epicure gazes upon a ham boiled or baked by an experienced Kentucky or Virginia cook. 8. and long has been. Head. Loin. and it has been mentioned by so great and learned a poet as Shakespeare. salt and pepper to taste. 4.
BAKED BREAST OF MUTTON. one and one-half cup rolled crackers.
Three pounds chopped steak. Back. rub over with mutton drippings. 3. and bake two hours.1. Take out of pan and cloth. firm and evenly distributed. The "roasting pig" is also a favorite in many places. Regarding all meats. Mix thoroughly.
Broil an inch-thick sirloin steak, remove to platter, spread with butter, sprinkle with salt and pepper; cover steak with one pint of oysters, sprinkle with salt and pepper, dot with butter, place on grate in hot oven until the oysters are plump.
Take tenderloin of beef and lard it with pork. Put one can of mushrooms with the beef and cook in oven twenty minutes. Then cut the meat in slices one and one-half inch thick. On top of each slice place a few of the mushrooms and a little of the gravy, and set back in the oven five minutes to keep hot. Serve the slices on a chop plate, forming a circle, and filling in the center with peas.
BLANKETED HAM WITH SWEET POTATOES AND APPLES.
Cut off the fat close to the edge of a slice of ham one-half inch thick. Put fat through meat chopper, spread on top of ham, then sprinkle one-half cup of brown sugar and wine-glass of sherry over it. Peel and quarter four large sweet potatoes and four large apples. Put ham in oven in covered roasting pan. After it has cooked a quarter of an hour add apples and sweet potatoes. Now cook all of it three-quarters of an hour. This makes a delicious and savory dish, and is so substantial that little else is required for a meal.[Pg 39]
Thirty-five-cent beef off the shoulder; cut in pieces, cover with water and stew two hours until tender. Add one tablespoonful butter, and thicken with flour. Cook until brown.
One-half pound chicken or veal, chopped very fine; season with one-half teaspoonful salt, one-half teaspoonful celery salt, one-fourth teaspoonful onion juice, one teaspoonful chopped parsley, one teaspoonful lemon juice, one saltspoonful white pepper, one-fourth saltspoonful cayenne. Mix with enough cream sauce to be easily handled; let cool, then shape into rolls. Roll on fine bread crumbs, dip in beaten egg, then roll in bread crumbs and fry in smoking-hot fat, drain on tissue paper. Boil meat in three quarts hot water, cold for soup, season with one teaspoonful salt, four grains pepper.
Two pair sweetbreads, boiled and chopped fine, one teacupful boiled chicken chopped (use nothing but the white meat), one teacupful boiled bread and milk, pretty stiff; one-half pound butter, salt and pepper to taste, mold in shape, roll in cracker crumbs, beaten egg, and again in cracker crumbs, and fry in boiling lard.
Chicken Croquette Remarks.
Prepare meat and seasoning first. Put flour in hot butter dry, two tablespoonfuls cold water in the egg. Boil meat very slowly, until very tender. Make a hole in the flour when pouring in any liquid. Drop bread into hot fat, count forty slowly, until brown, fat then at proper heat. Cut a large potato in the hot grease; it takes out impurities.[Pg 40]
Cold turkey, chicken, veal or lamb, chopped fine; add one-fourth as much bread crumbs as meat; salt, pepper and herbs to taste; then to one cup of the mixture one well-beaten egg. Make in small balls egg-shaped, and fry in boiling lard.
Chop raw fresh pork very fine, add salt and pepper and two small onions chopped fine, half as much stale bread as there is meat, soaked until soft, two eggs; mix all well together, make into oblong patties, and fry as you would oysters or other patties. A nice breakfast dish. Serve with sliced lemon.
One-fourth pound of either boiled or fried ham; chop it fine, mix with the yolks of two eggs well beaten; one tablespoonful butter, enough cream or milk to make it soft, a little pepper; stir this over the fire until it thickens, dip toast into hot salted water for just an instant, spread with melted butter, then turn over the ham mixture. Dried beef may be substituted, adding, if fancied, a little chopped onion or parsley.
Slice a peeled onion and cook it until brown in three tablespoonfuls of fat tried out of salt pork; take out the onion and turn in one and one-half pound lean uncooked veal cut into inch cubes. Stir and cook the meat until slightly browned, then, rejecting the fat, if there be any in the pan, place the meat in a casserole; add about a pint of broth or boiling water, a teaspoonful pepper, cover the dish and set to cook in the oven. In the meantime add more fat to the pan; when hot, brown in it a dozen balls cut from pared potatoes and a dozen small onions; when the onions are well browned, add to the casserole, and after the meat has been cooking an hour, add a teaspoonful salt and the potatoes, and if desired two tablespoonfuls flour mixed to a thin paste with cold water. Let cook in all about two hours. Serve from the casserole.[Pg 41]
A knuckle of veal, with the bone chopped; cover it with cold water and boil till the meat drops from the bone, pass the meat through a chopper; let the liquor continue boiling, as there must not be too much when you return it to the meat to cook a few minutes longer, adding pepper and salt to taste. Before removing from the fire, add quickly one egg. It is nice poured into individual molds.
LAMB AND RICE.
Cut lean lamb from the neck into small pieces. Put on in cold water and bring to a boil. Simmer for one and a half or two hours. Put in salt as desired soon after putting on to cook. When done add freshly boiled rice and simmer till the rice has absorbed the seasoning from the meat.
LIVER AND BACON.
Fry bacon till crisp. Then dip liver in the flour and fry until brown on both sides. Remove from skillet and cook in the skillet for a few minutes a chopped onion and a bunch of parsley. Then put back the liver and bacon, cover all with water and let simmer about one hour.
Make one cup of cream sauce and season with chopped parsley and onion juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs, cook one minute, and then set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes and serve immediately. If for lunch, serve with a mushroom sauce.[Pg 42]
Get five pounds of a cheap cut of beef. Cut into little pieces, taking off the fat. Try out the fat, brown the meat in it, and when well browned, cover with boiling water, boil five minutes, then cook in lower temperature until the meat is done. During the last hour of cooking add two-thirds cup of turnips and the same amount of carrots cut in small cubes, one-half an onion chopped fine, salt and pepper. About fifteen minutes before taking up put in four cups of potatoes cut in small pieces. Use one-quarter cup of flour for thickening and put in dumplings made as follows: Mix and sift two cups flour, four teaspoonfuls baking powder, one-half teaspoonful salt. Work in two teaspoonfuls butter, add gradually two-thirds cup milk. Roll to one-half inch thick, and cut out with biscuit cutter.
Thirty-five-cent beef off the shoulder. Sear all over in hot fat, cover with water, add two cloves, one onion, one bay leaf, cover and cook slowly two and one-half hours. For gravy, thicken the liquor with flour.
POT ROAST. (Old Style.)
Take a piece of fresh beef, about five or six pounds, not too fat. Put into a pot with just enough water to cover it. Set over a slow fire and let stew an hour, then add salt and pepper. Stew until tender, putting in a little onion if liked. Let nearly all the water boil away. When thoroughly tender take the meat out and pour the gravy in a bowl. Put a large lump of butter in the pot, dredge the meat with flour and return it to the pot to brown, turning it often to prevent burning. Skim fat from gravy poured off of meat; pour gravy in with the meat and stir in a large spoonful of flour; wet with a little water; let boil ten or fifteen minutes and pour into gravy dish. Try sometimes cooking in this way a piece of beef which has been placed in spiced pickle for two or three days.[Pg 43]
RAGOUT OF BEEF.
Cut two pounds of the upper round of beef into inch squares, dredge them with salt and pepper and roll them in flour. Put into a saucepan some butter and some drippings, or a little suet, and let it fry out, using enough only to cover the bottom of the saucepan; when the grease is hot, turn in the pieces of meat and let them cook until well browned on all sides; watch and turn them as soon as browned, then draw the meat to one side of the pan and add a tablespoonful of flour; let the flour brown, and add a cupful of stock or water, and stir it until it comes to a boiling point; then add a teaspoonful of salt, one-half teaspoonful pepper, one-half teaspoonful kitchen bouquet, one carrot cut into blocks, and one teaspoonful onion; cover the saucepan, and let it simmer, not boil, for an hour. Serve a border of rice around the ragout.
Clean roast by wiping with a wet cloth. Place on a rack in oven, add suet to baste with. Cook a sixpound round roast an hour and twenty minutes; a three-rib roast one and one-half hour. Use no water.
Cover round steak with raw, chopped onions and bacon. Roll and tie. Put into deep kettle, sear or brown. Cover with water and pot roast for two hours. Boil down and thicken the gravy.
SMOTHERED OR POT-ROASTED BEEF.
Take four or five pounds of the middle of the rump, the flank or the round. Wipe with a clean, wet cloth and sear all over by placing in a hot frying pan and turning until all the surface is browned. Put it in a kettle with one-half pint of water, and place it where it will keep just below boiling point. Add just enough water now and then to keep meat from burning. Have close-fitting cover to keep in the steam. Cook until very tender. Serve hot or cold.[Pg 44]
Get round steak one and one-fourth inch thick. Cook the same as veal cutlets, only instead of using soup stock use one cup strained tomato juice and a little onion; a few mushrooms add to the flavor.
Cut crust off a loaf of bread, cut loaf in small bits, season with salt, pepper, sage, tablespoonful melted butter; beat one egg, add cup of milk and wet dressing.
Make a dressing of bread crumbs, melted butter, salt, pepper, and, if desired, a little sage. Cut veal cutlets into pieces about the size of palm of hand. Put a spoonful of dressing into each piece, roll, and fasten with a toothpick. Put in a pan with a cup of hot water or stock, cover and bake. Arrange around a platter or chop plate. Fill center with a pound of peas. This is delicious cooked in a fireless cooker.
Get a thick cutlet, one and a half inch thick, second cut with little round bone; have it scored on both sides. Then chop it all over on both sides with the edge of a china plate, until the meat is very ragged. Salt and pepper it, and rub flour into both sides until it will hold no more. Put two heaping tablespoonfuls of butter in a skillet and when hot put in the cutlet. Brown on both sides a golden brown, then add one cup of soup stock, or one cup boiling water, pouring it into the skillet. Let simmer one hour.
Three pounds of raw veal chopped very fine, butter size of an egg, three eggs, three tablespoonfuls cream or milk. Mix the eggs and cream together. Mix with the veal four pounded [Pg 45] crackers, one teaspoonful black pepper, one large tablespoonful salt, one large teaspoonful sage. Mix well together and form into a loaf. Bake two and one-half hours, basting with butter and water while baking. Serve cut in thin slices.
When hot. one-fourth teaspoonful salt.
BAKED EGGS. Old English dairy cheese is the best. When twothirds done put in the salt. only until lemon color. butter. Second method: Put eggs into cold water. Serve very hot. two teacups flour. Eggs may be cooked soft in two ways: Pour boiling water over the egg and cover them from five to ten minutes. then bread crumbs. two eggs. Sprinkle grated cheese on top and put in oven for two or three minutes. stir. one cup powdered crackers. cover with sauce. add salt and pepper. Do not beat. two level tablespoonfuls melted butter. mold and roll in cracker crumbs. Slice eggs. Pour in saucepan.
Gravy for Pie. and stir until smooth and well cooked. Bake in rather quick oven. slightly warm. one-half pint cream. one teaspoonful pepper. also add parsley. Mix cream. one cup water. loosen with a knife around edges. salt and pepper. butter size of an egg. cover with dough and bake twenty minutes. one teaspoonful salt. three level tablespoonfuls grated cheese.
VEAL PIE. Beat whites and pour yolks over whites. flour and parsley.
Heaping tablespoonful of butter. pepper and one-half teaspoonful of onion juice. one cup cream. chop three hard-boiled eggs.Three pounds of veal chopped fine. add to flour. for eggs.
CHEESE OMELET. Boil veal in cold water until quite tender. and fry in abundance of hot fat. beat one egg and fill the teacup with milk. but do not boil. three teaspoonfuls sage. If a recipe calls for just the white of an egg. Put meat and gravy in baking dish. and when water bubbles they are cooked. Season with salt. mix well.
Two tablespoonfuls melted butter. two teaspoonfuls baking powder. cooked. cook until it sets. separate whites from yolks. keep out a quart of the broth after it is cooked. three tablespoonfuls flour. one-half pound salt or fresh pork.
Crust for veal or chicken pie. Put away until cold.
Twelve hard-boiled eggs.
Four eggs.[Pg 46]
Eggs should be kept in cool places. two tablespoonfuls shortening. three teaspoonfuls salt. one teaspoonful fine chopped parsley. stir in the quart of broth after thickening is added. and stir in [Pg 47] after taking from the fire. one-half pint of milk. Cook about fifteen minutes. This may be used for meat croquettes. To yolks add water and salt. stir in two heaping tablespoonfuls flour.
. the yolk may be kept from hardening by putting in a cup of cold water. one tablespoonful flour. four tablespoonfuls cold water. after each layer of eggs one of bread crumbs. fold and cut with a spoon. For omelet do not beat yolks too long. Put butter in saucepan. substituting chopped meat. Cook till thick. and bake till brown.
. use good jars. bulbs and tubers should be crisp and firm when put on to cook. Break an egg into each tomato and put in a slow oven until each egg is set. A clothes boiler makes a good container to use in sterilizing.
Cut circular pieces out from the stem end of round tomato and remove part of the pulp. Drain off the water. Serve on hot buttered toast. Those with glass top and rubber ring held in place by a wire spring are the cheapest in the long run. A false bottom made of wire netting cut to fit or strips of wood may be used.
POACHED EGGS. and serve on buttered toast. Set ramikin in a shallow pan filled with water. may be used to advantage in this way. The simplest methods of cooking and serving vegetables are generally the best. Never use defective rubbers. be thoroughly cleaned before being cooked. Remove each egg with a skimmer. juice and parsley.
Partly fill a shallow pan with boiling water. cover again with boiling water and send to the table. if liked. put eggs into a bowl. Drop each egg carefully into a buttered ramikin. also with onion. With a spoon baste the water over the yolk until it is covered thinly with white. as vegetables often spoil after being sterilized."—Hawthorne. and furnish pleasing variety to the menu. In the first place. Thorough sterilization is necessary in canning or preserving. but endive. Almost all vegetables may be served in the form of salad. Nearly all vegetables are good canned. sliding each as broken into the boiling water. place in moderate oven and cook until whites are firm. Glass jars will be found the most satisfactory. salt and a small lump of butter. Break eggs singly into a saucer. celery is next. Our most common green salad plant is lettuce. The most common method of cooking them is in boiling water. and should.
Put the desired number of eggs into a kettle and cover with boiling water. it is possible to have fresh-tasting fruits and vegetables through all seasons. All green vegetables. with many others.
SHIRRED EGGS. Cover the kettle and let stand ten minutes. Season with salt and pepper.
Shirred eggs are a pleasant change from the usual boiled eggs for breakfast. as the jars will break if set flat on the bottom of the boiler. season with pepper. and if care is taken in preparing and canning. Keep pan where water will not quite boil. because of bad rubbers. trim off ragged edges. chicory and dandelion.[Pg 48]
"Perhaps if we could penetrate Nature's secrets we should find that what we call weeds are more essential to the well-being of the world than the most precious fruit or grain. OR STEAMED EGGS. although the initial expense may be somewhat high.
SOFT BOILED.EGGS SHIRRED IN TOMATOES.
pumpkins and turnips. salt. Some vegetables[Pg 49] are best cooked before putting in jars. and fill within one inch of top with boiling water.[Pg 50]
CINCINNATI BAKED BEANS. among these are beets. On the next day raise the spring at the side of the jar and boil as on the first day. two eggs. one-quarter pound pickled pork cut fine. Put corn in saucepan and season with butter. and boil until done. one-half teaspoonful salt. fruits and vegetables are sterilized on this principle.
CORN PUDDING. Put the rubber on the jar and place the glass top on. Add enough hot milk to moisten.
ASPARAGUS. but must never be allowed to get dry. Cover with boiling water and boil until tender. For three pints of dried beans add three level teaspoonfuls salt. but most of them may be packed while raw in jars and cooked as follows: Pack jar full. after sterilization seems complete.
Measure beans (marrowfat are best). six tablespoonfuls New Orleans molasses or six tablespoonfuls of C sugar.Select vegetables that have not begun to harden or decay. if preferred. Season with salt and pepper. adding salt as desired. Never subject jars to a draft of cold air when removing them from the boiler. (Hour and a half for half-gallon jars. Repeat this on the third day. Pour into the boiler enough water (cold) to prevent it from going dry during the boiling. and cook ten minutes. All meats. Put the cover on the boiler and bring the water to a boil and keep it boiling for an hour. one tablespoonful standard mustard.
One dozen ears of corn. or.
CORN. Put as many jars in the boiler as it will hold without crowding. as this will be likely to crack them. but do not press down the spring at the side of the jar. When succotash is desired. Cover with boiling water. serve with a cream dressing.
Wash the beets carefully without breaking the skin. adding boiling water as needed. one kitchen spoonful butter. use the Boston bean pot. Press down the spring on each jar. which clamps on the top. pepper and sugar. and no outside air can enter.
Cut the tender part into short pieces. any jars spoil. add to a pint of corn cooked as above the same amount of cooked and seasoned shelled beans.
Cook ears of corn five minutes in boiling water. one tablespoonful sugar.) At the end of this time remove the boiler cover. Take from the boiling water and drop into cold. and let the steam escape. increase the time of boiling. Then cut through the center of each row of grains and press the grains from the hulls with the back of a knife. put them in cold water and parboil fifteen minutes and drain. fill with cold water to the top of the jar. cut in thin slices and serve at once with salt and butter. Mix the above well and put in a three-quart bean pot. Rub off the skin. If. May be kept in oven several days. and serve with most of juice. clamping on the top as before at the end of operation. Always can as soon as possible after gathering.
covered. one teaspoonful salt. Turn over like an omelet. put into a [Pg 52] kettle of boiling water. drain it well and chop it. bake in buttered dish one-half hour. add the potatoes and cook until light brown.
Clean out peppers and stuff with rice or potatoes. brown one heaping tablespoonful butter. one tablespoonful cream. When sauce boils add the salt. Serve with plenty of gravy. standing on end in baking dish. salted. roll out very thin and let dry an hour or longer. Put butter in a saucepan on the fire. cut a few noodles an inch wide and fry brown in butter to place on top. one-third teaspoonful pepper. one-half teaspoonful flour.
Chop boiled turnips into large pieces. add one tablespoonful flour and gradually one cup hot water. Add one teaspoonful chopped parsley and a few drops of onion juice. (Old Irish Dish. When hot add flour and stir until frothy and smooth. one pint milk.) Four eggs. pepper and salt to taste.CORN PUDDING. Moisten with hot water. and for a pint and a half of turnips add a teaspoonful of pepper. Salt and pepper to taste. add sugar and butter rubbed together. constantly stirring.
KALE CANNON. then lift top and brown. one tablespoonful white sugar. Butter a saute pan. leaving out the
. a tablespoonful of butter and four tablespoonfuls of water.
One pint cooked cauliflower. peel and boil in salt water. Beat the eggs very light. one teaspoonful salt. Potatoes must not be chopped until cold. and meat. add a large bunch of parsley previously washed and drained. Cook ten minutes and serve very hot on the slices of toast. pepper and cauliflower. beat hard. one tablespoonful butter. and a pinch of baking soda. Add gradually the milk. roll up and cut into fine strips.
GREEN STUFFED PEPPERS.
Boil about one quart potatoes. two tablespoonful melted butter. three slices toasted bread. Cook over a hot fire until seasoning is absorbed. and cook about five minutes. Put in saucepan. finally the milk. three eggs. then remove cover and brown.
To one can of corn. take it up and lay it in a plate. drain and sprinkle with one teaspoonful salt and a little pepper. Cover and bake until almost done. which will be in ten or fifteen minutes. or until they have absorbed nearly all the sauce. one pint milk. Cheese or tomatoes may be used instead of meat. boil ten minutes. Add potatoes. stir hard. Next the corn and seasoning. Break cooked cauliflower into branches and season with half of the salt and [Pg 51] pepper. When the parsley is done. flour enough to make a stiff dough.
HASHED BROWN POTATOES.
(Serve as a Vegetable with Stewed Chicken or Veal. Serve in baking dish.
Take ten or twelve good-sized potatoes.
adding the onions as quickly as possible as the hot potatoes cook it. drained. and milk to cover.
Boil spaghetti in salt water one-half hour.
Cover a number of large onions with boiling water and boil twenty minutes. Fry one scant tablespoonful of onion in one heaping tablespoonful of butter.
NEW ENGLAND SWEET POTATOES.
OKRA. serve with a little butter with each helping. One can mushrooms. stir with a fork until the potatoes absorb the butter. sprinkle with salt and add bits of butter.
Cut the tops from several bunches of young. Bake about one-half hour. add a little pepper and salt and about one-half cup of hot milk with a lump of butter melted in it. leaving the stalks about the length of asparagus. pepper to taste.[Pg 54]
PEAS AND CARROTS. and so on until the dish is full. drain off water.[Pg 53]
Put a layer of boiled. Boil all these ingredients well together.
. Bake in a medium oven for one-half hour. Cook until tender. pepper and butter. Mix all together. turn into a hot dish. This is sometimes made with kale. peeled and sliced sweet potatoes in a greased baking dish. wash and tie in bundles like asparagus. and cook until tender. add the potatoes. Serve at once. Fresh mushrooms turned in butter may be used instead of canned ones.
BAKED ONIONS. sprinkle with brown sugar and dot with butter.
This vegetable grows in almost every state in the Union and is used extensively in soups. All vegetables should be put in boiling water. Onions are very delicate prepared in this way.
One pint cold potatoes cut in dice and seasoned with salt and pepper. put into hot dish. Add salt. cover with soup stock. when the potatoes are cooked place them at the back of the stove with a cloth and the lid over them. Fill hole with well-seasoned mashed potatoes. Pass grated Parmesan cheese. Cover with another layer of potatoes and another of sugar. salt. When cooked.stems. salt and pepper. and heated for five minutes with cream. pour over a cup of boiling water. add one teaspoonful chopped parsley. Chop fine one onion. drain.
Wash and scrape until clean. Three pints of boiling water. green onions. butter. to sprinkle over each portion. sprinkle with cheese and pour over ends a little melted butter. add one can of tomatoes. one-half teaspoonful salt. mash them. Drain off water and make small hole in center of each onion. The last thing. trim the roots. When young it is good boiled in salted water until tender. hence its name.
cream and butter. shape. one tablespoonful butter. one-half teaspoonful pepper. add potatoes and seasoning. keeping saucepan covered. and cook very slowly for forty-five minutes. whites of two eggs. Serve hot. but are delicious. add cream. Cover thickly with layer of white sauce and grated cheese. After paring. Cream butter and flour and add to boiling milk. Cut slice from top. and serve hot. one-half teaspoonful salt. cover and cook a minute.
POTATOES O'BRIEN. Place a layer of crumbs in bottom of buttered dish.
POTATOES ON HALF SHELL. Slice or chop cold boiled potatoes. stir well.[Pg 55]
RICH CREAMED POTATOES. mustard and cayenne pepper to suit taste. Then add milk to cover well. water and a little vinegar. uncover. or mix butter. egg and crumb. milk. Asbestos mats are best to use under these. one-fourth teaspoonful celery salt. put in baking dish. Cut cold boiled potatoes in dice. Drain and serve in white sauce. One layer of potatoes. allow them to stand until perfectly cold. season and continue alternately until
SCALLOPED CELERY. Season with salt. salt and pepper. then a layer of celery. lemon juice and parsley and serve with this. one teaspoonful finely chopped parsley. better if boiled the day before. milk to cover. two tablespoonfuls butter. Mix the above ingredients. Melt butter in a saucepan.
One cup potatoes cold. bread or cracker crumbs. Put in other layers in same manner and bake twenty minutes.
Two cups hot riced potatoes. yolk of one egg. dash of paprika. beat until light. Put on in prepared water and cook thirty minutes from the time it begins to boil. Peel and chop fine and use Spanish peppers and salt. pepper.One cup of carrots cut in dice and cooked. salt and pepper.
POTATOES AU GRATIN. add seasoning. if cooked over gas stove.
First prepare your white sauce of one-half pint milk. These need watching.
Chopped celery. two tablespoonfuls flour. drop as soon as pared into a mixture of flour.
Six baked potatoes. three tablespoonfuls butter. mash. one tablespoonful butter. Finely chopped almonds are a pleasant addition. cover and cook another minute. a few drops of onion juice. don't use cream. nice for Sunday night supper. salt and pepper to taste. scoop out inside. butter. and fry in deep fat. A little grated cheese can be sprinkled on them. two tablespoonfuls butter.
To prevent salsify from turning dark.
SALSIFY. Cook about ten minutes in double boiler. cut into slices about three inches long. Put carrots and peas in stew pan. Refill and bake from five to eight minutes in hot oven. two cups green peas (or canned). then the whites of the eggs well beaten. dot with butter. three tablespoonfuls hot milk.
Boil with skin on. If you wish to brown. just fry slowly in butter.
POTATO CROQUETTES. salt and pepper. salt. four tablespoonfuls cream. butter. drain on paper.
Four onions cut fine.[Pg 57]
SPINACH WITH SAUCE. cook until done. salt. let get cold. Put two tablespoonfuls butter in a frying pan. Cover one quart of green shelled kidney beans with boiling water and boil ten minutes. Serve sauce separately. having crumbs on top.[Pg 56]
SHELLED BEANS STEWED. serve with toast points on a pretty platter. throw into strainer. Cook five minutes. one teaspoonful salt. Add one onion. boil slowly until thick.
SQUASH. grated cheese. one pint boiling water. One-half cup cheese.
Cut one-quarter pound salt pork in slices and fry slowly for ten minutes. tablespoonful butter. Drain off the water.
SPAGHETTI. two tablespoonfuls flour or cornstarch. Return to stewpan and add seasoning. Sprinkle with two level tablespoonfuls cornstarch. put the beans and one tablespoonful of flour with the pork and onion and stir over the fire for five minutes. Add a quart of boiling water and one-half teaspoonful pepper. Press down and turn over several times. if young and tender. dry. with one and one-half cup of milk and a little salt. or. pepper and cinnamon. then put in tomatoes and seasoning. Serve in bake dish. two tablespoonfuls butter. its own juices. Bake until a yellowish brown. one can of tomatoes.
SCALLOPED POTATOES AND EGGS.
White sauce: One and one-half cup hot milk. Place grated cheese over it. when melted add the spinach and cook three minutes.pan is full.
One-half peck spinach. Drain and chop fine. Simmer for ten minutes. Prepare one-half peck spinach by cooking uncovered in one pint of boiling water. tablespoonful flour. Salt to taste. chopped fine. boil four eggs an hour. two generous tablespoonfuls butter and teaspoonful salt. and cook very slowly for twenty minutes. Boil spaghetti in hot water until tender. put in grated cheese. cover with milk.
. Add onehalf teaspoonful salt and mix two-thirds cup fine cracker crumbs with one-third cup melted butter and sprinkle over the top.
Boil six medium-sized potatoes in salt water. then serve.
Put one-half peck spinach in stewpan and on the fire. Sprinkle buttered bread crumbs over the top.
SPINACH. Make a cream sauce of one heaping tablespoonful of butter and a rounding tablespoonful of flour. At the end of ten minutes turn into chopping bowl and mince. one package spaghetti. stir thoroughly and add gradually three-fourths cup milk. about onehalf hour. three-fourths cup cream or one cup milk. about threefourths of an hour. Cover and cook for ten minutes. Cut potatoes and eggs and put in baking dish with the white sauce. Fry four onions in butter and lard. Keep where it will simmer for two hours. bake slowly until milk is absorbed.
Mash and sweeten the fruit. one tablespoonful cornstarch. Bake very slowly.
One pint boiling milk. add the well-beaten whites of three eggs.
TOMATO ON TOAST. sugar. tablespoonful flour. one egg (very light). Drain and serve with sauce made of tablespoonful butter. Bake ten or fifteen minutes.
TWENTY-MINUTE CABBAGE. Mash fine. Divide in half. one-fourth cup sugar. If boiled it will cook in half an hour.
One cup hot water. Cover a hot platter with toasted slices of bread and pour the tomato over it. Cook for five minutes. and add one cup grated almonds and one teaspoonful vanilla. cup of hot milk."—Keats. strain and set it to cool. one cup grated almonds. steaming will take an hour.
APPLE CHARLOTTE. A teaspoonful of vanilla. pour in jelly and let stand until firm. APRICOT SHORTCAKE. to which is added one-half cup sugar.
Sauce. Sprinkle the tops with white granulated sugar.
Boil a quart of peeled and cut tomatoes for about ten minutes.
"The little sweet doth kill much bitterness. Add to the yolks. Dissolve the gelatin (Knox's preferred) in cold water for five minutes.Cut squash into small pieces and either steam or cook in boiling water. beaten well. Stir all very slowly. Any other nuts can be used.
. yolks of three eggs. This makes three layers. bake in square pans. Add a tablespoonful gelatin dissolved in a little water just before taking from fire. When it is nearly stiff. to which is added one cup powdered sugar. one-half teaspoonful salt. three cups cold water. one egg. one-half teaspoonful pepper and two tablespoonfuls butter. Three cups flour. one-half cup butter. add the boiling water. then strain and put in saucepan with two teaspoonfuls salt. two teaspoonfuls baking powder. season with salt.
Cut cabbage fine as for slaw. one teaspoonful baking powder. It is nice served with whipped cream or a sauce made from yolks of eggs. three cups boiling water. one cup sugar.
One cup apple sauce. one cup[Pg 59] cold water stirred into the flour. boil slowly. spread on top and between layers.
Yolks of six eggs. Mix one cup grated dried rusk. pepper and butter. one lemon. and lastly add the well-beaten whites of six eggs. Line a mold with lady-fingers. lemon juice and apple. changing the water once. Cover with boiling water and boil twenty minutes. one-third package gelatin.
one tablespoonful cocoa. then remove cover and brown.
. Fill with apple or any fruit desired. Stuff them with minced pecans mixed with scraped maple sugar. cinnamon and a little hot water.
For the dough: One pint flour.
Pare and quarter apples. four eggs beaten separately. yolk of one egg.
Two tablespoonfuls butter. then put in oven at least one-half hour.
BREAD PUDDING. Thoroughly blend together the dry cornstarch and cocoa. one-half cup sugar. sugar. add one-fourth cup boiling water. but do not peel them. pour in cornstarch and cocoa mixture and stir carefully until it thickens well. add sugar and a pinch of cinnamon and salt. Grease pans with lard or beef drippings. Roll. one cup of the fruit juice at boiling point. add slowly one cup powdered sugar. Put into baking dish with butter. one layer lady-fingers or stale sponge cake. one teaspoonful vanilla. and milk to make a dough.
One teaspoonful cornstarch with one-half cup sugar.
One pint milk. then a few raisins.
One pint bread crumbs without crust to one quart milk. two-thirds cup sugar. add three tablespoonfuls sugar. pour over cake in mold. and bake. put dumplings in a pan with one pint of water. decorated with seeded raisins.
Butter a melon mold. Put on top of stove and let come to a boil. then repeat until the mold is nearly full. two tablespoonfuls cornstarch. and then steam for one hour. one tablespoonful cornstarch.[Pg 60]
CABINET PUDDING. add vanilla. beat hard. Heat the milk in a double boiler. the whites of two eggs beaten to a foam. cut in squares. then in the oven until brown.
CHOCOLATE PUDDING. one-half saltspoonful salt.Sauce.
Core the apples. a little butter. thin with boiling water. Serve with plain or whipped cream. one teaspoonful baking powder. salt. Garnish with Maraschino cherry. stir together. Serve with Foamy Sauce.
BAKED APPLES. Keep cover on dish until almost done. cover with whipped cream. When done. add slowly one pint boiling milk. when scalding hot. cook in hot water. cover with sweet jelly. then dissolve with a little cold milk and reduce to a pouring state. add sugar with cornstarch and let boil five minutes. four tablespoonfuls sugar. Turn into wet molds.
Sauce. one-half cup butter. one teaspoonful vanilla.
BAKED APPLES. Rub one-half cup butter to a cream. beat the whites very light. cinnamon. beat well the yolks of three eggs. add to them one-half cup pulverized sugar.
BAKED DUMPLINGS. Serve warm with cream. After it is baked. Foamy Sauce. put on top of the pudding. When ready to serve.
Sauce for Pudding. one-half teaspoonful vanilla or lemon. Take from fire and add one-half cup sugar and the beaten yolks. roll lightly into two round sheets.
Yolks of two eggs beaten light. Combine the mixture. place on pie tins and bake from twenty to twenty-five minutes in quick oven. flavor with nutmeg or vanilla and pour in cups or bake dish.
One pint milk. add bread crumbs and chocolate. one teaspoonful vanilla. beat vigorously.
Caramel Sauce.[Pg 62]
FIG TAPIOCA. spread sweetened berries between layers and on top. whites of three eggs. one-fourth teaspoonful salt. When sugar has dissolved. (with knife). Make meringue of whites of eggs and three tablespoonfuls of powdered sugar. Simmer ten minutes.
One quart white flour. and add one-half cup water. whipped just before serving. Serve plain or with caramel sauce. one-fourth teaspoonful salt. a little salt to taste. Just before the tapioca sets add one cupful of chopped nuts and one teaspoonful of vanilla. one-half teaspoon vanilla. Scald the milk. add one pound of chopped figs and one and one-half cup of brown sugar.
Melt one-half cup sugar to a syrup of light brown color. five tablespoonfuls grated chocolate. turn into a buttered mold. Do not let the water in the pan boil. Serve ten or eleven persons. and cover generously with whipped cream.
Soak two-thirds of a cup of tapioca in three cups of cold water. Cool before serving. yolks of three eggs.
One pint of milk. one cup sugar and threefourths teaspoonful salt. mix well with three tablespoonfuls cold butter. Add onehalf pint cream.
FIG PUDDING. one pint bread crumbs. mix all together quickly. Steam one hour. Put milk on
. Ice water to form stiff dough. Add two eggs well beaten. and again work with the hands until thoroughly blended.
FLUFFY CORNSTARCH PUDDING. Split. two-thirds cup powdered sugar. one teaspoonful salt. Have egg whites beaten stiff.CHOCOLATE PUDDING. Soak two cups stale bread crumbs in one-half cup milk thirty minutes. Set cups or bake dish in a pan of hot water and bake in a moderate oven till a knife inserted in custard comes out clean. plain or whipped. Dissolve a teaspoonful of soda in a little water. Spread over pudding and brown. Serve warm or cold. remove from the mold and serve with sauce. with cream.[Pg 61]
CREAM STRAWBERRY SHORTCAKE. two tablespoonfuls cornstarch. then slowly one quart scalded milk. turn into other ingredients. steam over three hours. a tablespoonful white sugar. then add one-half pound figs finely chopped.
Chop one-half pound beef suet and work with the hands until creamy. three tablespoonfuls sugar. Bake in pudding dish fifteen minutes. Add a beaten egg to a cup of sour cream.
Beat four eggs and stir in one-half cup sugar. Whites of eggs may be used instead of whipped cream.
put in hot syrup (sugar and water) to cover until softened.
GREEN TOMATO PIE. milk to make dough of consistency to drop it from a tablespoon. Flavor when cool. then freeze.
Pare and slice tomatoes just beginning to ripen. apricots. Line two-quart mold with lady-fingers. Serve with cream and sugar. a little nutmeg or cinnamon. three tablespoonfuls sugar. only stiff enough to drop from spoon. raspberries. one-fourth teaspoonful salt.
Custard Sauce. rounding tablespoonful lard.
FROZEN PUDDING. take one-half cup sugar and one tablespoonful flour. yolks of three eggs. when scalding hot. blackberries or cherries) in center. sherbet cups make excellent molds. heat milk in a double boiler. then put the two sides together. Beat egg yolks. water or juice of fruit.
FRUIT ROLL. Sift the Graham flour to make it light and return the bran to the sifted mixture. tea cup half filled will do. when heated. having cup about two-thirds full. turn over and put in pan. one cup sweet milk. one tablespoonful sugar. pinch of salt. stirring well. Bake three-fourths hour. Serve with a nice boiled custard or whipped cream. which has been dissolved in a little cold milk. Fill with alternate layers of cream and fruit. one-half teaspoonful salt. pour in the sugar and flour. one level teaspoonful soda. Fill heaping full pie pan prepared with lower crust. Bake about one-half hour. Place cups in steamer and steam about three-fourths of an hour. one cup chopped raisins. add salt and beaten egg yolks. crust side down. using cut-and-fold method. Drop a little dough on top of fruit. and flavor. one teaspoonful vanilla or lemon. a little water will make it stick. also a little nutmeg. then add the stiffly beaten whites of eggs. one-half cup molasses.[Pg 64]
. Serve with any sauce or dip preferred. one teaspoonful baking powder. stirring until the mixture thickens. little salt. Put a little of this on the top.
GRAHAM PUDDING. dissolve the soda in the milk and add the salt and molasses with the milk to the Graham flour. lump of lard or butter size of small egg.in a double boiler. Turn into suitable dishes and serve with custard sauce. Roll in a long piece and put fruit (ripe or canned peaches.[Pg 63]
FRUIT PUFFS. pack in salt and ice and let stand two hours.
One pint milk. Let this cook a minute or two. To one pint sifted flour add one heaping teaspoonful baking powder. add cornstarch.
One and one-half cup of Graham flour. mix one quart cream and three-fourths cup sugar. Butter the top. when done baste with the juice.
Make dough as for dumplings or fruit roll. salt and flavoring. Cover with top crust. mix thoroughly and pour into this the juice of the fruit or a little boiling water. Maraschino cherry on top of pudding is attractive. cover. add to these the sugar. milk enough to roll. Put in one cup sugar. Turn mixture into molds which have been wet with cold water. When half baked.
One pint flour. juice of half a lemon and a tablespoonful butter.
Soak one cup of candied fruit cut in pieces. add sugar. Then add the raisins and pour into a double boiler and steam four hours.
dissolve with one cup boiling water. yolks of three eggs. and then add one-fourth cup hot milk or cream and one teaspoonful vanilla. Juice of one lemon.
LEMON JELLY. add one-half cup cold water into which has been stirred a pinch of salt and sugar to taste. The mixture will now be white and spongy. boil in double boiler. put in a mold and pack in ice four or five hours.
MACARONI SOUFFLE. one and one-third cup pulverized sugar. add gradually one cup powdered sugar and continue beating.
Melt three tablespoonfuls butter. pour it slowly into the stiffly beaten whites of four eggs. one cup sugar.
Two lemons. When thoroughly dissolved. Close mold securely and place in a pail of chopped ice and salt. Allow four hours for freezing.ICE CREAM PUDDING. Beat yolks until light. stirring constantly.
LEMON BUTTER. sweeten and flavor to taste. and gradually one cup scalded milk with one-half cup macaroni rolled fine. one pint whipped cream. beaten until thick. let simmer ten minutes. one pint orange juice. one cup of sugar and small piece of butter.
Three-fourths cup maple syrup. Whip one quart cream. cool. and mix with two tablespoonfuls sugar. one tablespoonful butter.
MAPLE MOUSSE. add four tablespoonfuls flour. two eggs. Serve with[Pg 65] Foamy Sauce. Have ready cocoanut. grate rind of one. Pour into mold or dish one-half of mixture. Turn into buttered pudding dish. Put on ice to harden.
Beat whites of two eggs till stiff. then add the beaten whites of eggs to the cream. When the gelatine begins to thicken. and lemon color. one cup sugar. Turn out of mold on a platter and cut in slices.
Dissolve one and one-half tablespoonful gelatine in one-half cup boiling water. when well thickened. add one-fourth teaspoonful Crown almond extract and cut and fold in the whites of four eggs. one cup milk. yolks of four eggs. flavored to taste. pour into yolks of four eggs. Stir rapidly.
MARSHMALLOW PUDDING. dissolve one tablespoonful Cox's gelatine and mix with cream. cook in double boiler with syrup fifteen minutes.
Custard: Two tablespoonfuls cornstarch.
Two heaping teaspoonfuls cornstarch. Beat until cold.
Foamy Sauce. beating it well as you pour. add grated rind and juice of one lemon.
Soak one-half box of gelatine in one-half cup cold water.
LEMON SAUCE. Boil until it thickens. Strain through a fine napkin. add whipped cream. set aside to cool. beaten till stiff and dry. Place alternate layers of the custard and whipped cream in a form or mold. sprinkle with macaroni crumbs and bake from thirty to thirtyfive minutes in slow oven in a pan of water. sprinkling blanched and chopped almonds and candied cherries cut in small pieces in each layer. chopped nuts or
. add two cups boiling water.
Sauce. one teaspoonful cinnamon. or it will curdle. one-half teaspoonful mace. one teaspoonful baking powder. one tablespoonful cornstarch. boil twenty minutes. sugar and vanilla to taste. one pound raisins. Pour over one-half pint of boiling water. Make a boiled custard of one pint milk. Whipped cream can be used instead of frosting. one and one-half cup sweet milk. one cup currants. cover with beaten whites and one-half cup sugar. To be eaten cold. pour over oranges.Maraschino cherries (all three may be used) in a center layer.
Soak one tablespoonful gelatine in a cup of cold water.
Boil one quart of water. which may be colored if desired. three-fourths cup cider. one and one-half cup suet cut fine. juice of one lemon.
MOCK CHARLOTTE RUSSE. grated rind of two oranges and one-fourth cup lemon juice.
PINEAPPLE SHERBET. Boil five hours.
Five-cent bakers' loaf of bread. pack with ice and salt and freeze.[Pg 67]
PLUM PUDDING. cinnamon and cloves to taste. Make a sauce from the three yolks of the eggs beaten with four tablespoonfuls sugar and one pint of scalded milk cooked together for a moment. one saltspoonful cloves. but not allowed to boil. When cold. With this serve a sauce made from the yolks of three eggs. moisten in cold water.[Pg 66]
ORANGE ICE. add one-half cup sugar and pour while hot over the well-beaten whites of three eggs.
One and one-half cup molasses. when soft.
PLUM PUDDING. Quick and easy to prepare.
One round tablespoonful cornstarch. one cup bread crumbs. whites of two eggs. Add a teaspoonful vanilla and turn into a mold to harden. one-half pound suet. pinch of salt. then poured in the molasses and stirred. three tablespoonfuls sugar. put on stove and stir until it creams. one-half pound currants. dissolve with a cup of boiling water. one pound currants. Put in a freezer. two eggs beaten separately.
ORANGE PUDDING. one
. boil one minute. add one pint sugar and one-half pint grated pineapple. one nutmeg. one-fourth cup citron. Onto this pour the remainder of the mixture. two ounces citron.
One large cup brown sugar. cook in double boiler till it thickens so that it will pour nicely. one cup sugar. sliced thin and sprinkled with sugar. add one pint orange juice. flavor with vanilla. flour enough to make a stiff batter. one cup New Orleans molasses. one and one-half cup milk. one and one-half cup stoned raisins. Freeze and serve.
Four large oranges. add one pint of sugar.
PLUM PUDDING. yolks of four eggs. one-half pound raisins. cool. strain. one cup suet. one-half cup butter beat until light. yolks of three eggs. one pint milk.
Three cups flour. three teaspoonfuls soda melted in a little water.
After they are cold.[Pg 68]
SAILOR'S DUFF. one-half cup milk. Beat white of egg to stiff froth. then add wellbeaten whites of three eggs and beat thoroughly. Steam five or six hours.
SAUCE FOR ICE CREAM. Beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs. two eggs. heat milk. add enough granulated sugar to make a rich syrup and stew them until the figs are tender. When they have cooked a short time. Steam three-fourths of an hour. Bake in a buttered dish. heaping.
SNOW CUSTARD. one tablespoonful sugar. Serve in glass cups and add a portion of the fig on each cup. one-half cup boiling water. one cup powdered sugar and pulp of prunes. and one-half cup molasses beaten in. Strain through a colander.
Yolks of two eggs. Serves sixteen persons. beaten together.
To six figs add a pint of hot water. Then add two tablespoonfuls melted butter and beat again. one and one-half cup fine white pastry flour.
One egg and two tablespoonfuls sugar. add a little pinch of salt. and serve with sweet or whipped cream. pressed through a sieve. add one cup pulverized sugar and one teaspoonful vanilla extract. three apples grated raw. eight minutes in slow oven. add three-fourths cup sugar and one-fourth cup lemon juice. cook in same water till soft. then the lemon juice and sugar. add one-half pint whipped cream just before serving. one-half cup sugar. Beat egg and sugar.tablespoonful cinnamon.
Cook twelve large prunes until soft. and dissolve in one and one-fourth cup boiling water. pour over egg. well beaten together. two teaspoonfuls baking powder. Boil in double boiler about one and one-half hours and serve with whipped cream. then put in the quinces and apples and boil twenty minutes.
Soak one tablespoonful gelatine in one-fourth cup cold water. one-fourth teaspoonful lemon juice. one teaspoonful soda dissolved in a little warm water.
PRUNE PUDDING. one cup flour.
One-half pound prunes. When mixture begins to form. Soak loaf of bread thoroughly in cold water. nutmeg. pinch of salt. The prunes should be soaked over night in enough water to cover. four pounds sugar and one pint water cooked together.
. One egg yolk. Pour over the ice cream.
Sauce. then squeeze dry. cook in double boiler till it coats the spoon. about five minutes. add slowly three teaspoonfuls prunes. white of one egg.
SNOW PUDDING. beat with a Dover beater until almost white. added last. Set aside to cool. Remove stones and force through a strainer (use the yolk of egg for custard sauce).
Four quinces. add a tablespoonful of vanilla.
Three eggs. at least an hour with any other. add one ounce melted chocolate. Beat white to stiff froth and stir all into the thickened milk. grated rind of one lemon. Grease cups. two cups sugar.
One lemon. whip it into the whites. Stir into this mixture while warm one teaspoonful butter. Separate whites and yolks of six eggs and add the yolks. then water.
One-third cup stale bread crumbs. Grate rind of lemon and squeeze out juice. add last and bake five minutes. one large cup boiling water. one-third cup fine chopped suet. three tablespoonfuls milk. lemon rind and juice. Bake one hour in pudding pan placed in hot water.
One-half cup flour. one-third cup sugar. have three tablespoonfuls powdered sugar on a plate. Then stir in two-thirds of the sugar. well beaten. then the whites beaten stiffly. Serve with Strawberry Sauce:
Strawberry Sauce. one cup flour.
One can strawberries. Soak the gelatine one hour in a teacupful of cold water. Make the custard of the sugar. dissolved in a little more than one pint milk. juice of one lemon. turn out on the sugar. sifted together. then add eggs. one-third cup flour. roll them till covered with sugar.
SPONGE PUDDING. one-half cup [Pg 70] granulated sugar. two eggs. yolks and milk. the lemon juice and the boiling water.
SPANISH CREAM. When the meringue is turned into the dish. three eggs. one-third cup prune puree. two tablespoonfuls lemon juice. one cup sugar. one tablespoonful butter. one and one-half teaspoonful baking powder. Makes eight cups pudding. beat thoroughly. finally the flour and baking powder. Set into a pan of water and boil until thick. Stir quickly and well. one-third cup milk. one egg beaten light.
Sauce for Same. Stir this into whipped cream which has been thoroughly chilled. Beat the whites of the eggs to a stiff froth. wellbuttered cups. beaten whites of three eggs. and[Pg 69] when the strained gelatine is quite cold. Boil until it begins to thicken. pour into a wet mold. add sugar. then beat well again. a spoonful at a time—for half an hour if you use the Dover egg beater. put enough strawberries through a sieve to make one-half cup. When snowballs are done. one pint milk.
. one scant cup flour. add one cup sugar. Beat yolks of eggs. Beat sugar and butter together. Pour this batter into fifteen little.One-half package of Cox's gelatine. one-fourth teaspoonful salt. three tablespoonfuls water. flavor with vanilla. steam thirty minutes. one level teaspoonful baking powder.
Beat yolks of three eggs. Recipe for ten people.
STEAMED PRUNE PUDDING. with two tablespoonfuls baking powder. Serve with cream. pour the cold custard about the base. whites last.
SNOWBALLS. When all is white and stiff. steam one-half hour. lightly whipped and flavored with vanilla.
one cup suet chopped fine. one cup sugar. add three well-beaten eggs. Beat the whites to a stiff froth. Take out. Add the cream of tartar to the flour after measuring and sift once more. add flavoring. one-fourth cup flour. three-fourths pint sugar. one cup jam. one level teaspoonful cream of tartar. four eggs. Bake about an hour in a moderate oven. two and one-half teaspoonfuls baking powder. one and one-half cup sweet milk.
ALDEN OATMEAL COOKIES. well beaten. one teaspoonful vanilla. This is a nice. then the eggs. one tablespoonful butter. and when ready to serve add one pint cream. one and one-half teaspoonful soda.
Four tablespoonfuls tapioca. one-half cup milk (sweet or sour).
. but not too stiff. Do not grease the pan. thicken with cracker crumbs. or until the frosting is browned. Soak the tapioca over night.
ANGEL FOOD. and when it has cooled a little.
Cream one and one-half cup butter with two cups brown sugar. Sift the sugar and flour separately four times before measuring.
Three eggs. one teaspoonful soda dissolved in three tablespoonfuls sour milk.[Pg 71]
TAPIOCA PUDDING. two cups raisins well floured. one quart milk. add the sugar. Serve with hard sauce.One-half cup sugar to one cup water.
WOODFORD PUDDING. cloves.[Pg 72]
"Have I not earned my cake in baking it?"—Tennyson. spread over the top the whites of the two eggs whipped stiff and one-half cup powdered sugar added. four eggs (leaving out the whites of two for frosting). Mix flour and sugar together. a little salt. one pound raisins chopped fine. Let the milk come to a boil and pour over the tapioca. Put in mold or bag and boil about two hours. Pour batter into greased cake pan and steam over boiling water three hours. For the sauce. one and one-half teaspoonful cinnamon. three cups uncooked oatmeal and three cups flour. Steam three hours. well beaten. one and one-half cup milk. Bake forty minutes in a moderate oven.
SUET PUDDING. whites of three eggs and one cup sugar.
Whites of twelve eggs. boil in double boiler until thick like custard. one pound raisins. Add the sugar to the eggs and last the flour.
One cup suet. two large teaspoonfuls baking powder. nutmeg. one cup sugar. whites and yolks beaten separately. or for several hours (four will do) in enough water to cover it. Drop by spoonfuls on greased pans. cinnamon and nutmeg to taste. simple pudding. three tablespoonfuls sugar. When it cools to blood-warm. one cup flour. beaten together. Return to top shelf for about two minutes. cinnamon. one-half pint flour.
Two cups flour.
large. one teacup sugar. four cups flour. one-half pint grated chocolate. This can be used as a layer cake.
CHOCOLATE ICING. one-half pound butter. and a couple of teaspoonfuls of baking powder instead of soda. three teaspoonfuls baking powder. one-half cup sweet milk. The above recipe can be modified by using coffee instead of milk. Bake in two layers. one teaspoonful vanilla. one-half nutmeg. three eggs beaten separately. or nuts or raisins can be added.
One pint brown sugar. You may use two and one-half times recipe. a little cloves and cinnamon and a pinch of salt. one teaspoonful soda. one wineglassful brandy or wine.
CALIFORNIA COOKIES. roll thin. one egg. one-half cup butter. one-half teacup butter.
One pound sugar. put raisins or salted almonds in center of each and bake a light brown. one-half pound raisins. two teaspoonfuls cream of tartar. one-fourth cup butter.
CARAMEL FILLING. one-half teaspoonful cloves. flavoring. Boil to a syrup.BLACK CAKE. four eggs and three teaspoonfuls baking powder.
Two cups sugar. one cup butter and lard melted. one nutmeg. one teaspoonful baking powder.
One cup sugar. two cups flour.
One-half pint cream flavor and add a pinch of gelatine dissolved in hot water. one cup sugar.
Whites of four eggs.
CHARLOTTE RUSSE SPONGE CAKE. four eggs. one teaspoonful cinnamon. one pound flour. two-thirds cup sweet milk. one-half cup grated chocolate. one-half cup milk. four eggs.
One-half cup butter. Bake in jelly cake
. one and one-half cup flour. whites of three eggs beaten stiff. two teaspoonfuls baking powder. flavor with lemon. one and one-half cup flour. three cups flour. one teacup sweet milk. Mix as for ordinary cake. one teacup sweet milk.
COCOANUT CAKE. one tablespoonful butter.
One cup sugar. one and one-half cup flour. one cup cold black coffee or milk.
One cup granulated sugar. one teaspoonful soda. flavor to taste.
BOSTON CAKE. four tablespoonfuls water. one and one-half teaspoonful baking powder. leaving out the raisins. one cup milk.[Pg 73]
Whites of three eggs. two cups sugar.
CALIFORNIA WHITE CAKE.
one cup chopped raisins. four tablespoonfuls hot water. two cups sugar. beat very well. one-half cake yeast. moderate oven. one heaping tablespoonful sugar. season with nutmeg. one quart flour sifted together.pans. flavor. Let rise in warm place two or three hours until light. three tablespoonfuls sugar. When done. one teaspoonful soda. nutmeg and pinch of cinnamon. four cups flour. three eggs will make enough. Beat into them one egg. let rise again onehalf hour and fry in hot lard just as you do doughnuts. one cup sour milk. cut out. one pint milk.[Pg 74]
COOKIES. two teaspoonfuls baking powder. yolks of four eggs. Sprinkle quite thick with cocoanut. one egg. one teaspoonful soda. pinch of salt.
COOKIES. one cup shortening. one teaspoonful soda in a little hot water. then roll one-half inch thick.
Cream together one teaspoonful butter. one cup milk. one cup butter. one cup granulated sugar.[Pg 75]
CREAM COOKIES. two heaping teaspoonfuls baking powder.
CUP CAKE. flavor. two large spoonfuls melted butter. add alternately to make a soft dough. one teaspoonful soda. one-half pint warm water. two eggs. two cups sugar.
. Flour enough to make a soft dough. fry in lard. flour enough to roll out. nuts and raisins. one and onehalf teaspoonful cornstarch.
One cup butter. Drop on buttered pan and bake in hot oven.
CREAM CAKE. one teaspoonful salt. three yolks eggs. scant cup water. one tablespoonful lemon extract. one cup chopped walnut meats. Cream the sugar and butter.
EXCELLENT GINGERBREAD. four beaten whites. Roll one-half inch thick. four eggs. three eggs. have ready icing made not quite so stiff as for the tops of cake. Do not knead. cut into two-inch squares.
Two scant cups sugar.
One and one-half cup sugar. then the flour.
One cup sugar. well beaten.
One-half pint milk. one-half cup sour cream or sour milk. flour enough to roll out. three cups flour. add onehalf cup sifted flour. one and one-half teaspoonful baking powder.
Yolk of four eggs. one-half teaspoonful salt and grated nutmeg.
DOUGHNUTS. one cup sugar. Spread the layers with icing. three eggs. add the eggs.
One cup sour cream. last the soda. pinch salt.
Rub in two tablespoonfuls butter. one cup milk. mix together two tablespoonfuls flour. Flavor with one teaspoonful vanilla and spread between cakes while hot.
ENGLISH WALNUT CAKE. add nut kernels and drop from spoon on buttered papers. Cut slices out of pan when served.
FEATHER CAKE. beat two eggs. one cup sour cream or milk. one teaspoonful cloves.
Whites of four eggs. when milk has boiled. two cups sugar. Rub in tablespoonful butter until crumbly. spreading the hot custard between them.
Three eggs. Bake in moderate oven. two teaspoonfuls baking powder. For custard. spread thickly over top of dough and bake one-half hour. add nearly a cup sugar.
. one tablespoonful butter. baked in pie pans. one-half teaspoonful salt. both whites and yolks beaten thoroughly together. with a knife mark off squares. four tablespoonfuls cold water. three cups flour. two tablespoonfuls cinnamon.
Three cups flour. two-thirds cup sweet milk. flour to roll. When cold. add more milk if necessary to make stiff batter. one heaping tablespoonful cinnamon or chocolate. it is best to have one and one-half pound on hand. grated rind of lemon. stirring until dissolved. add a half cup butter. then ice the tops. two cups sugar. one-half cup butter. add two well-beaten eggs. cut each in half. This will make two sheets. three cups flour. one cup sugar. boil nearly one pint sweet milk. one pint granulated sugar. two teaspoonfuls cream of tartar dissolved in one cup milk.
FRENCH CREAM CAKE. one cup granulated sugar.
GERMAN COFFEE CAKE. Bake the batter in two dripping pans about fifteen inches long and six inches wide. As there are often poor nuts among the good. three cups flour. one teaspoonful soda. three tablespoonfuls sugar. one teaspoonful soda.
One cup butter. one teaspoonful ginger. and add gradually the cornstarch and eggs. spread icing between. four eggs. two teaspoonfuls baking powder. For the icing use the whites of three eggs and one pound confectioners' sugar.
One-half cup butter.
GINGER BREAD. one teaspoonful baking powder. Sprinkle top with sugar. three eggs. mix two tablespoonfuls cornstarch with a half teacup sweet milk.
Three eggs. one and one-half cup flour. four tablespoonfuls sugar. flavored with vanilla. two teaspoonfuls baking powder. stirring briskly.[Pg 76]
FLORIDA DOUGHNUTS. Spread in pan.
EGG KISSES. Bake in long pan. to be split while warm. one cup New Orleans molasses.One cup brown sugar. one teaspoonful allspice. three eggs. one cup English walnuts chopped fine. one cup sweet milk. Beat with silver spoon for forty minutes. This is enough for two cakes. and lay one-half out each square. Bake in slow oven on inverted bread pans.
one teaspoonful cloves. Put all the sugar except two ounces in a bright tin pan with just enough water to moisten well. trifle over three cups flour. one-half
. onefourth teaspoonful salt. two teaspoonfuls baking soda dissolved in boiling water. Eggless and Milkless Cake.
One and one-half cup sugar. then measure four cups and add to it two teaspoonfuls baking powder. one-half cup butter. one cup water. three eggs (whites and yolks beaten separately).
Whites of five eggs.[Pg 78]
Icing. Bake from one and one-half to two hours. one teaspoonful of all kinds of spices and nutmeg. add flour and milk. one-half pound flour.
HICKORY NUT CAKE. twelve eggs (leaving out the yolks of eight of the eggs). and when brittle pour in a fine stream into the eggs previously prepared. one cup molasses. chopped tolerably fine and floured. one teaspoonful ginger. one cup sweet milk and most of the flour.
Stir one cup of butter and two of granulated sugar to a cream. three times. two teaspoonfuls baking powder. stir in one cup of hickory nuts. one-half teaspoonful cloves. only stir well and lightly. one teaspoonful cinnamon. three-fourths teaspoonful cloves. one teaspoonful ginger. teaspoonful vanilla. last. the grated rind and juice of one lemon. Mix butter and sugar. one cup sugar. a tiny bit of citric acid. then add sugar and beat very hard. Mix in the flour and part of the whites very slowly. four eggs (two will do. two cups sugar. Sift again. Then balance of flour and egg. as for taffy. Don't beat. three tablespoonfuls baking powder. one nutmeg. one-half teaspoonful nutmeg. Now stir in the creamed butter and sugar.
HERMITS. then yolks well beaten. one cup milk. one cup raisins (stone and pull in pieces). one teaspoonful cinnamon. two and one-half cups flour. Beat the whites of six eggs to a stiff froth.
JAM CAKE. one-half cup sour milk. beating hard all the time.
KISMET CAKE. one teaspoonful allspice. While this is boiling beat eggs to a stiff froth. one-third cup pork drippings. a little at a time. one and one-fourth pound powdered sugar. one cup butter. One-half cup brown sugar. Sift flour. Now try the boiling syrup in cold water.
One cup blackberry jam. juice of lemon. three cups flour. alternately. one teaspoonful soda. two eggs. Beat awhile and while cooling add vanilla and citric acid. Place on stove to boil. four cups flour.
GRANDMOTHER'S SPONGE CAKE. one pound seeded raisins. if scarce). one-half cup butter. one-half cup sugar.[Pg 77]
GOLDEN CAKE. Bake inmoderate oven. When nearly cold spread on cake. then add the two ounces of sugar.
Yolks of eight eggs. one teaspoonful cinnamon.
One pound sugar (leave a little out for top of cake). When you add milk and flour. a little at a time.One-half cup of butter or lard. Beat the yolks (four) light.
in which one-half teaspoonful of baking powder has been sifted. flour to make dough of medium consistency. Bake in moderate oven. stirring constantly. and bake in a moderate oven. one teaspoonful cloves. five eggs. one cup of butter (or Crisco). three and one-half cups flour.
MRS. sprinkle with sugar mixed with cinnamon. one cup sweet milk. two teaspoonfuls extract lemon or vanilla. Makes fifty cookies. one cup lard and butter mixed. two cups light brown sugar. Melt one-fourth pound (or twenty) marshmallows by steaming them after putting three tablespoonfuls boiling water over them. one-half cup butter. one-half cup cornstarch.
One cup sugar. one-half cup water. Add to this frosting one cup chopped raisins. three teaspoonfuls baking powder. Bake in a moderate oven. one cup butter or lard.
Sift together twice one cup flour. two eggs. Bake in moderate oven.
Two cups rolled oats.
MARSHMALLOW ICING. a little salt and one-half teaspoonful ground cinnamon.
One cup butter. two eggs.
QUICK COFFEE CAKE. one cup milk.
. two cups flour. place on large pieces of English walnuts. one cup raisins. top and sides of cake.
Four eggs. Add to cream filling and beat until stiff enough to spread.[Pg 79]
Filling. Roll not too thin. one teaspoonful cinnamon. one-third cup sugar. Cool. whites of six eggs. Spread at once over layers.
Three cups granulated sugar dissolved in boiling water. one cup pecans and five figs cut in very thin. one cup sugar. one cup chopped hickory nuts.
NUT CAKE. mix stiff enough to roll. Add four tablespoonfuls melted butter.
Two cups sugar. dissolved in one-half cup hot water. Mix to a soft dough with about one-half cup milk stirred into a well-beaten egg. cook these together until it strings. Mix thoroughly and drop on greased pans. spread in a shallow pan. AULTMAN'S COOKIES. Ice the top.[Pg 80]
PRESBYTERIAN COOKIES. and then add one teaspoonful baking soda. then two cups flour. three level teaspoonfuls baking powder. two cups sugar. then pour slowly over beaten whites of three more eggs. three rounded teaspoonfuls baking powder. onehalf teaspoonful cream of tartar. two level teaspoonfuls baking powder. small slices.
Two cups granulated sugar. Cook until it threads.teaspoonful salt. Boil together five minutes. a little salt. three-fourths teaspoonful baking soda dissolved in one-third cup milk. bake in hot oven.
LADY BALTIMORE CAKE. one and one-half cup flour. Bake in three layers.
If milk is sweet. one tablespoonful baking soda dissolved in one tablespoonful boiling water. separate yolks and whites. five eggs. and all well beaten for five minutes. three eggs (whites beaten separately).
SPICE CAKE. three cups flour. two eggs. Mix well and drop from a spoon on to a well-greased pan. one cup raisins if desired.
One cup dates. To make a gold cake use the same recipe as for silver cake. three-fourths cup sugar. one teaspoonful soda. then baking powder and. one heaped teaspoonful ginger. one even teaspoonful salt. two teaspoonfuls cinnamon. one-half teaspoonful lemon juice. one-half cup butter. figs and dates in small pieces. two eggs.
Whites of four eggs.
SOFT GINGER COOKIES. flavoring. one cup figs. one teaspoonful allspice. two teaspoonfuls baking powder.[Pg 82]
SPONGE CAKE. one teaspoonful baking powder.ROCK COOKIES. three cups flour and one cup water. laid over the top of the sponge. stirred in dry. one and one-half cup brown sugar. beaten well with the yolks. one teaspoonful cinnamon. three and one-half cups flour. three eggs. three cups flour. one cup molasses. cut fine and well floured. Add flour next. cloves and nutmeg. last. one cup butter. previously well beaten to a stiff froth. one-half cup milk. one-half cup butter. Bake in a slow oven. Cut nuts. enough flour to make a dough stiff enough to roll out. one cup New Orleans molasses.
One and one-half cup granulated sugar. one-half cup butter. Bake in moderate oven. one cup sour milk. substituting yolks for whites of eggs. onethird cup sweet milk. one-half teaspoonful allspice. one tablespoonful cinnamon. and vanilla in place of lemon juice. one teaspoonful cinnamon. stir in one tablespoonful vinegar and set it on the stove until it sours. three cups powdered sugar.
One-half cup brown sugar. two teaspoonfuls baking powder. one and one-half cup flour. then add eggs.
. one cup English or common walnuts. three cups flour.
SILVER CAKE. then milk.
One cup sugar. allspice. one pound raisins.
SPONGE CAKE. one cup milk.
Two cups sugar. one tablespoonful saleratus. one-half cup sour milk. one tablespoonful ginger. one-half cup butter. and bake in a slow oven.
SPICE CAKE. Cream butter and sugar. one tablespoonful cinnamon.[Pg 81]
SHIPMAN'S GINGER BREAD. again well beaten with the sugar and yolks. one-half cup butter.
Seven eggs. three level teaspoonfuls baking powder and the whites of the eggs. cut with cutter and bake in moderate oven. beat the whites to a stiff froth.
add the three beaten whites and the cup of boiling water just before the flour. then add hot milk and butter and flavoring. omit yolks of two eggs. and baking powder.
SUNSHINE CAKE. flavor with anise. one teaspoonful lemon and orange extract. one-half teaspoonful salt. Bake in Van Duzen pan forty-five minutes in a moderate oven. add whites. Beat yolks until lemon color. mix flour. Mix sugar. two cups flour.
Four cups sugar.[Pg 83]
TOLEDO CUP CAKE. one and one-fourth cup granulated sugar. one-half teaspoonful baking powder.
Four eggs. two teaspoonfuls baking powder. two teaspoonfuls baking powder. one-fourth cup milk. then stir in the flour. one cup flour. Bake in moderate oven. one pound flour.
SPRINGERS. adding cream of tartar while beating. beat nine yolks lightly and add sugar and water gradually. putting between them icing made by adding to the three whites of eggs beaten to a stiff froth six dessert-spoonfuls pulverized sugar to each egg. whites of four eggs.
Place upon the stove one cup milk and two tablespoonfuls butter. also beaten until very light. yolks of five eggs. and then the vanilla. only stir enough to mix thoroughly. one cup boiling water. Sift sugar and flour several times before measuring. one-eighth teaspoonful soda.
SPONGE CAKE. stir in two cups flour. Beat whites of eggs to a stiff froth and add to mixture. cream of tartar and baking
. and lemon to flavor. four cups flour. Flavor to taste. Beat thoroughly and bake in a loaf in a moderate oven. Beat four eggs light with two cups sugar. and add extract last.Eleven eggs. Bake in little tins. For mixing add beaten yolks to beaten whites and fold in the sugar and flour alternately. four cups powdered sugar. one-fourth teaspoonful cream of tartar. Add the baking powder and flour.
Two cups sugar. beat the egg light without separating and put it in next. two cups powdered sugar. one cup cold water. Rub the butter and sugar to a cream.
VELVET SPONGE CAKE. a pinch of salt.
One-fourth cup butter. six eggs. juice of one-half lemon. then the milk. one egg. do not beat. add the sugar and beat fifteen minutes.
Whites of seven eggs. a little at a time. one-half teaspoonful cream of tartar. three-fourths cup very hot water.
Four eggs well beaten. and alternate with the hot water. one pound powdered sugar. one-half teaspoonful vanilla. Cream yolks of eggs and sugar. one cup hot water. Beat whites of eggs very stiff.
WHITE ICING. two and one-half cups flour. leaving out the whites of three. salt.
SPONGE CAKE. one-half cup sugar. add one-half the hot water. beat the yolks a little. flavor with a teaspoonful lemon extract and bake in three layers. one small cup flour. in the last cupful of which put one large teaspoonful baking powder and one-half teaspoonful salt. one teaspoonful baking powder. two teaspoonfuls baking powder in the flour.
Add water and let boil.
Put bunches in a colander and pour cold water over them. one-half cup butter beaten to a cream. Beat before putting on each layer. Then pour it into mixture. Always be sure to remove the imperfect grapes. Drain and chill. cream. whites of eight eggs. Put in lemon juice and beat hard.
While most people prefer apples cooked in some form. tribute Heaps with unsparing hand. well beaten.
WHITE PERFECTION CAKE. It is especially good frozen.
GRAPES. and arrange prettily on dish. one cup cornstarch.
This is a fruit which is delicious eaten in almost any form. Set in pan over hot water until it will stand alone when dropped from spoon. mix flour and baking powder and add to mixture. slowly. The half may be filled with ice cream and served as a dessert. Lastly the whites of eggs. Add boiling syrup. add boiling water and steam more.—Milton. three cups flour. all large. whites of twelve eggs beaten to a stiff froth. To clean cantaloupes. a spoonful at a time. There are so many varieties of this fruit that one finds flavors of almost all other fruits if one tastes a number of different kinds of apples. scrape out seeds and wash out each half under the cold-water faucet. beat and steam again. one cup milk. they are very good and wholesome when eaten raw. and a handsome cocoanut cake will result. beating hard.[Pg 84] two and one-half teaspoonfuls baking powder in the flour.
WHITE MOUNTAIN CAKE. pour it slowly over the well-beaten whites of three eggs and beat all together till cool. three teaspoonfuls baking powder. Bake in a moderate oven.[Pg 85]
Fruit of She gathers. if too thick. Beat whites of eggs. standing in a pan of hot water. If not thick enough. each half filled with chopped ice or peaches. bake in jelly tins and put together with icing made by boiling one-half teacup water and three teacups sugar till thick.
Two cups pulverized sugar. letting the rest of the syrup boil until it looks thick. one cup butter.
Cantaloupes should be kept on ice and served in halves. two and one-half cups flour. add one-half cup sweet milk. dissolve cornstarch in milk and add to the sugar and butter.
CANTALOUPES. Do not stir.
Three cups sugar. Sprinkle each layer thickly with grated cocoanut.powder. sugar and butter. as a breakfast dish. until half has been added.
six tablespoonfuls salt.
STRAWBERRIES. It is refreshing served for breakfast. It is delicious. one tablespoonful cayenne pepper. ripe tomatoes. one cup sugar. cut tomatoes in small pieces and drain. like the pear."—Shakespeare. Place in cool place till ready to serve. two tablespoonfuls salt.
These fruits have the high esteem of many people in warm and temperate climates. delicious served either cooked or raw. then remove each section from pulp. twelve large onions.GRAPE FRUIT. cloves.
One peck ripe tomatoes. and is.
CHILI SAUCE. allspice and nutmeg to taste. allspice. and may be hulled. two onions.
ORANGES. serve with the hulls left on and put a mound of powdered sugar in the center of the fruit dishes.
Oranges are the most delightful eaten raw. It should be prepared several hours before needed.
PEACHES AND PEARS. two tablespoonfuls black pepper.
These are best served raw. chop fine.
To one bushel tomatoes use one small measure onions. Cut in half. Add spice just before it is finished boiling.
. remove center pulp with scissors or sharp. one cup vinegar. the Seville orange being the most preferable for cooking. one teaspoonful each cinnamon. ground cloves.[Pg 87]
PICKLES AND PRESERVES
"Touch you the sourest points with sweetest terms. small knife. cut each section away from pulp. who first brought it from the East Indies. four red mango peppers. boil about two hours. (Shaddock.
Twelve large. but there are many other ways of serving them. one handful salt. [Pg 86] but may be used as first course for any meal. onehalf pound sugar. put two tablespoonfuls powdered sugar and a Maraschino cherry in center of each half. boil and sift. and is a little bitter. chop onions and peppers fine. or if cream is not desired. The peach is called the Persian apple. Put alternately into dessert dish a layer of oranges sprinkled with powdered sugar and a layer of shredded cocoanut. Place in cool place and serve.)
This fruit was named for Captain Shaddock. one tablespoonful mustard. two green peppers. A simple way of preparing them for a dessert is to peel the oranges so as to remove outer layer of pulp. Put in sealed jars. twelve large tablespoonfuls sugar. four cups vinegar. cinnamon. and supposed to have medicinal value. Boil all things half an hour.
coffeecupful brown sugar. three and one-half pounds sugar (or more if you like). boil in one quart of vinegar mixed with two quarts of water for fifteen minutes. put in also the following spices for four hundred pickles: Two ounces whole cloves. pour it over them boiling hot. then drain. boil for five minutes. going through this process for three successive days. tie spices in little bags. a layer of plums. let them stand over night. Let all come to a boil. layer of spice. seven pounds plums or peaches. six large onions sliced. Boil one quart of vinegar. Can. mix these and throw over them one teacupful of salt. cloves and cinnamon and one cup of sugar. onehalf ounce ground cloves. in the morning pour off the brine and wipe the cucumbers dry. slip off the skins and slice. let them stand over night. several strips horseradish. Put all in a kettle and let them come to a boil. mace. Then put the juice and skins and all the seasoning together and boil fifteen minutes. add sliced beets.
UNCOOKED SWEET PICKLES (300).
FRENCH PICKLE.[Pg 89] one-half ounce ground cinnamon. three large onions. place in cans and close tightly. a little salt and pepper. put them in a preserving kettle and pour over them enough cider-vinegar to cover them. or sprinkle with salt and allow it to stand all night. take four quarts vinegar. next day drain thoroughly. or bottle while hot. one ounce cinnamon (whole). cover with boiling water and let stand all night. two tablespoonfuls white mustard seed.
One peck green tomatoes sliced.
GREEN TOMATO PICKLE. strong enough to bear up an egg. put all together and boil ten or fifteen minutes. two ounces allspice. one ounce cloves (whole). Have your vinegar scalded and pour over the plums. boil five or ten minutes. one pint vinegar.
Put small cucumbers in a dish with one-half cup salt to two quarts cucumbers.
SWEET PICKLE BEETS. then pass through a sieve to seed. Boil in salt and water and drain. cloves. then drain. four or five sticks cinnamon. red pepper to taste. two pounds brown sugar. and put boiling hot over cucumbers. two tablespoonfuls cinnamon.
Twelve green tomatoes. place in granite kettle.CUCUMBER PICKLE. Slip the pulp out of the skins. Remove from brine. cover with vinegar containing whole mustard seed. two cups brown sugar.
Seven pounds grapes. a few cloves.
GERMAN PICKLED PLUMS OR PEACHES.
SPICED GRAPES. layer of sugar.
One pint vinegar.[Pg 88]
CUCUMBER SWEET PICKLES. and they are ready for use. one stick of cinnamon bark. Make a strong brine.
Place the cucumber in a stone jar. put into cold water. scald it.
Boil the beets till they can be pierced with a fork. three onions sliced. Scald in vinegar to which has been added one cup of brown sugar. three pounds sugar. but not boil. Let come to boiling point. four small red peppers cut in small pieces and the seed taken out.
91] MARMALADE. remove blossom and stem ends. heat to boiling point. cold. A sprig of rose geranium dropped in syrup while it is boiling the last time will give the jelly a delicious and unusual flavor. Now allow juice to drip through a jelly bag or through two thicknesses of cheese-cloth. then allow juice to drip through a double thickness of cheese-cloth. then weigh.
CHERRY PRESERVES. two tablespoonfuls mixed spices in each quart jar. cover and cook slowly until soft. mash and boil thirty minutes. put in jar. put on fire and let them boil through thoroughly.
Pick over six pounds of currants. strain through coarse strainer. one-third ounce saccharine. Let it boil slowly more than half a day. Let the glasses stand in a sunny window twenty-four hours. boil twenty minutes and add equal quantity of sugar. one-half cup ground mustard. Stand in sunny window twenty-four hours. put into a preserving kettle a few at a time and mash.
Wash apples. boil five minutes. Let them stand one hour.
Wild grapes make the best jelly. Mash and drain through cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the apples.As pickles are often put up in very warm weather. one cup freshly grated horseradish (or two five-cent glasses). Then return to kettle. skim and turn in glasses.
Press the berries through a colander. Be sure to get in a few red peppers and cloves. One gallon cider vinegar. this recipe will be found especially simple and easy to carry out. add six pounds of sugar. skim and pour into glasses.
Wash the cherries. and screw on tops. Measure and boil for five minutes. cook an hour and strain through double thickness of cheese-cloth. taking the same amount of sugar as cherries. and repeat until raspberries are used.
Preserves and Jellies
BLACKBERRY JAM. add one pound brown sugar to a pint of juice. Put pickles in jars and fill with above mixture.
. bring to boiling point and cook slowly twenty minutes. Bring syrup to boil again.
GRAPE JELLY. dry place. one-third cup salt. cover and keep in cool. Pour on a flat platter and let them stand in the sun until they thicken. put into kettle. pick and stone them. boil three minutes. though the other kind are more frequently used. Fill jars with syrup. wash and drain. one cup granulated sugar. add one quart of raspberries. wash and remove stems. Pick them over.[Pg 90]
CRAB-APPLE JELLY. put them whole into a porcelain-lined preserving kettle. skim out raspberries. add cold water to nearly cover apples.
CURRANT AND RASPBERRY PRESERVES. add equal quantity of heated sugar.
beat until quite stiff. small lump butter. nine tablespoonfuls water. Beat in vanilla. small lump butter. add five times as much water. six pounds granulated sugar. one box desiccated cocoanut.
Two cups sugar. when it begins to boil.
CHOCOLATE FUDGE. one pound seeded raisins. one cup milk. also sugar. Boil to consistency of jelly: Nuts are added just before taking off fire.
PLUM COMPOTE. it appeared a glorified candy. Stir often.[Pg 92]
"Yet to my raised imagination. take off the fire. Boil until a ball can be formed with fingers in a little cold water. on the plums and let stand over night. pour into buttered pan and cut in squares. Add the same quantity of sugar as fruit. then boil ten minutes. two tablespoonfuls water. three-fourths pound sugar to a pound of fruit. and when about half cooled beat with a spoon. if desired. Stir well. Boil until done. and put in glasses. put in one-fourth teaspoonful cream of tartar. pour out on buttered plates to cool.
Two cups sugar."— Lamb. do not stir after it begins to boil: In four minutes try by dropping in water. milk and butter fifteen minutes. take six pounds pitted plums (Damson). add sugar.
For this delicious sweet. When partly creamed. two-thirds raspberries. vanilla to flavor.
Two cups sugar.[Pg 93]
FONDANT. set pan in a cool place. milk and butter. butter size of egg.
RED RASPBERRY JAM.
CREAM FUDGE. one pound shelled English walnuts or pecans. add cocoanut and one teaspoonful vanilla. let stand over night. one orange. Cook sugar. one cup milk. butter size of an egg. Put in buttered platter. if it
. A cup of chopped nuts may be added.
Two cups sugar. Cook until it jellies.
Two cups sugar. one cup milk.
One-third red currants. Pour when creamy into buttered pan and cut when still warm into squares. Vanilla or any other flavoring improves this fudge. divested of its homelier qualities.
COCOANUT FUDGE. Cook fifteen minutes. let stand until next morning. one-fourth cake Baker's bitter chocolate. Roll oranges before removing the rind. one lemon. Boil without stirring until it hardens on a spoon.One grapefruit. four large oranges chopped. Put oranges and juice. Scrape chocolate. shave these fine. and beat with a spoon.
one teaspoonful glycerine. one tablespoonful molasses. One heaping tablespoonful butter. and it will not seem possible that it will become liquid. then pull. Put in flavor and coloring after you mold it. cut up cup marshmallows in little squares.
One and one-half pound granulated sugar (equal to three cups).
Two cups brown sugar. one teaspoonful vinegar. then stir until you can mold it with the hand. First the sugar will become lumpy. cool off a little. one cup cream. two cups sugar. one teaspoonful flavoring. one-half pound pecans cut in coarse pieces. added while beating. and pour over peanuts placed in buttered pans. Nuts. cut in squares. one teaspoonful vanilla. makes a variety. one tablespoonful vinegar. one cup milk. Lay on greased paper.
MAPLE CREAM FUDGE. then one-half teaspoonful cream of tartar. Use no water.
Two cups brown sugar. three-fourths cup milk. add butter and vanilla.
One and three-fourths cup sugar. and when cool pull until a light yellow. put in flavoring.
Two heaping tablespoonfuls of peanut butter. butter size of an egg. take off the stove and let it cool until it wrinkles on top when moved. when it begins to boil. Cook until it hardens in water. Stir occasionally while cooking. put in saucepan and boil. Put all in saucepan. one tablespoonful butter. Should be cooked slowly until a soft ball can be formed if dropped into cup of cold water.
One pound granulated sugar.
MEXICAN CANDY. three squares bitter chocolate (Baker's). quit stirring. one-half teaspoonful salt. boil about ten minutes. When melted
. After it stops boiling. then pour in butter platter. one-third cup maple syrup. but patience and constant stirring will produce the desired result. creamy candy. if beaten enough. small lump butter. one cup sugar.
ICE CREAM CANDY. lump butter. mark into squares while warm. This will make any kind of candy by using nuts and flavors of different kinds.balls.[Pg 94]
MOLASSES CANDY. Cocoanut or chopped nuts. pour out. three-fourths teaspoonful cream of tartar. Boil to a soft state. stir them. add the peanut butter and salt. cook until it hardens in water. beat until almost stiff and pour into buttered platter. two tablespoonfuls white vinegar. Mix all ingredients together in an enameled saucepan. scant teaspoonful of salt. one cup water. This makes a delicious. Beat vigorously until it begins to stiffen.
PEANUT BUTTER FUDGE. one cup granulated sugar.
Two cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved. Put sugar and milk in saucepan. one pound pulverized sugar.
One cup molasses. lay out on marble slab.
When the milk boils. etc. one cup cream.
CHEESE STRAWS. Flavor to taste. one cup nuts cut fine. add cream and boil until it forms a soft ball.
Two cups granulated sugar. pepper and salt to taste. When cooked enough. pour out.[Pg 96]
BAKED CHEESE. add one-half cup nuts cut fine and a little vanilla. beat the yolk of one egg and a level teaspoonful flour with sugar enough to make the sauce very sweet.
One pound cream of tartar. one tablespoonful vinegar.
Two cups sugar.
TAFFY. Boil sugar and water until it forms a soft ball. Soak the bread crumbs in the milk fifteen or twenty minutes. one cup water. add one cup chopped peanuts and pour quickly into a greased platter. Into this dip the quartered bananas and fry as you would doughnuts. one cup water. one tablespoonful water. then mix in cream of tartar and sift again. drop on greased pan or paper.
Two cups brown sugar.
Three cups brown sugar. Sift the soda and flour together several times. one tablespoonful vinegar.about like molasses.
WHITE PULLED CANDY. and a pinch of salt. Beat until it creams up. butter. Then stir with that the beaten eggs.[Pg 95]
BAKING POWDER. one-half pound bicarbonate of soda. Flavor with vanilla when almost pulled. and when cool pull until white. one pint milk (or little over).
Three eggs. one teaspoonful vanilla. one teaspoonful butter. one-half cup grated cheese. lump of butter size of walnut. beat in the nuts and drop on a greased pan. It requires experience to gain best results. butter size of a walnut. Cook until it hardens in water. stirring constantly after adding cream.
PRALINE. one cup water. Boil until it forms a soft ball. Boil without stirring till it forms a ball when dropped into cold water. one cup bread crumbs. stir this into it and let it cool. Put in glass jar and keep dry. Put into a buttered baking dish and bake about thirty minutes. one-half cup water. one-half pound flour.
Prepare batter as for plain fritters. Serve warm with the following sauce: Boil three-fourths pint sweet milk.
Don't stir. Add two tablespoonfuls sugar and a pinch of salt. heat slowly to boiling point and let simmer an hour.
WELSH RAREBIT. turn in mold. Moderate heat and constant stirring. Put cheese and milk or cream in double boiler. two cups sugar. onehalf cup currants.
JELLY. Stir constantly until boiling. one pint wine. let stand two hours. salt and cayenne. dry toast. then pour over it one quart boiling water. Make custard of a pint of milk. flavoring to taste. When cheese is melted.
Put a tablespoonful butter and one of flour in a saucepan.
Cover one quart chestnuts with stock. one tablespoonful boiled cider. a bay leaf.
Boil for three hours or more two tablespoonfuls of oatmeal in one quart of water.
One-fourth pound grated cheese.
MINCE MEAT. one and one-half pound sugar. enough cold water to cover it. add vanilla and stir in lightly. Cook fifteen minutes.
. juice of three lemons. stiffly beaten whites of eggs. add one-half teaspoonful salt. The long boiling is necessary to break down the cell walls and to make the gruel easy of digestion by the delicate stomach. two tablespoonfuls flour and the yolk of two eggs. Cut into tiny rings and strips. one-half teaspoonful cloves.
CHESTNUTS. stir in mixture of dry ingredients and the egg. When ready to serve place three sticks in two rings. in which meat has been cooked.
One-half box of Cox's gelatine. Instead of wine use juice of four lemons. When cool. Season with salt and pepper. Pour it over toast.[Pg 97]
GELATINE.One-half pound of cheese grated. one-half grated nutmeg. cook until tender. being careful not to burn. Bake. then add a pint or little more of boiling water. let stand a moment. Strain and use. one-fourth teaspoonful celery seed. Add enough stock. one cup chopped apple. one teaspoonful cinnamon. one-half cup raisins seeded and chopped. two important points.[Pg 98]
TOMATO SAUCE. add egg and beat well. Stir constantly. one-quarter teaspoonful paprika. Reduce liquid to one pint and strain. mix mustard. add one-half pint strained tomatoes.
Mix together one cup sugar. one pint cold water. one saltspoonful mace and one teaspoonful salt. one-half teaspoonful mustard. one-fourth cup butter. as they bake quickly. mix until smooth. one-fourth cup cream or milk. onehalf teaspoonful salt. strain it twice through a canton flannel bag. a little cayenne pepper. then add one cup of chopped meat and two tablespoonfuls Barberry jelly. gratings of two.
OATMEAL GRUEL FOR BABIES. use some other kind. then the butter. one egg.
One package gelatine. Chestnuts should be quartered. one tablespoonful molasses. and cook until it thickens. to moisten. three tablespoonfuls sugar. one teaspoonful butter. If Barberry jelly is not to be obtained. three yolks. Mix thoroughly and roll in a thin sheet.
One ounce of butter equals two level tablespoonfuls. When cutting fresh bread. however obstinate. Add the mixture slowly to two-thirds cup flour. If potatoes are pared and laid in cold water just before boiling. add one-half teaspoonful salt and one pint of milk. Two cups of flour equals one-half pound. One rounded tablespoonful of butter. as it lightens the task. Rice will absorb three times its measure of water and a large quantity of milk or stock.YORKSHIRE PUDDING. One cup of butter or sugar equals one-half pound. Put a pinch of salt in the whites of eggs to make them whip better. Put a slice of potato in the deep fat when frying doughnuts. Four tablespoonfuls equal a quarter cup. turpentine and olive oil. then cut and fold in the white of eggs which have been beaten until stiff and dry. One ounce of flour equals four tablespoonfuls. A little butter added to cake frosting greatly improves it. If raisins and currants are rolled in flour before putting in a cake. Moisten grease spots with cold water and soda before scrubbing. One quart sifted pastry flour equals one pound. thoroughly mixed: Rub in and polish with soft cloth. they will be much whiter. one ounce. well-greased gem pans fortyfive minutes. Wooden spoons are the best to use when making cakes.
A USEFUL TABLE. Stains on knives.
Dredge your cake tins with flour and your cake will not stick to the pan.
Beat the yolks of three eggs until light colored and thick. Bake in hot. they will not sink to the bottom.
Three teaspoonfuls equal one tablespoonful. Baste with drippings.
. To remove mildew stains. Allow two level teaspoonfuls of baking powder to each cup of flour when no eggs are used. stir until smooth. will disappear if rubbed with a piece of raw potato.[Pg 99] Place a piece of wax paper over a knife when cutting butter. To polish hardwood floors. have the knife very hot. use equal parts of vinegar. cover spots with lemon juice and salt and let dry in the sun.
COCOA. two cups milk. one pound. place on the fire and boil for one minute.
MILK.One pint of granulated sugar equals one pound. and one for the pot. one-fourth cup sugar. One pint of butter equals one pound. and boil one minute. Mixtures which contain molasses require more soda.
Use one tablespoonful of coffee to a cup. less sugar is needed. three cups milk. mill. A little over an ounce of gelatine to a quart of liquid. sugar and salt. two tablespoonfuls sugar. and very little salt. two cups boiling water.
PROPORTIONS. salt. One and one-half ounces of vanilla chocolate may be substituted for the bitter. Then let it stand in a hot place ten minutes. Add one pint hot milk. let melt. by adding to one pint solidly sour milk one teaspoonful soda. then stir it for five minutes. and gradually the boiling water.
Sour milk is used to raise doughs and batters. Melt the chocolate in small saucepan. place over hot water.
Use one and one-half squares of bitter chocolate. When smooth.
One and one-half tablespoonfuls prepared cocoa. Moisten with cold water and mix well with the white of egg. and serve in chocolate cups with whipped cream.[Pg 100]
"I drink to the general joy of the whole table.
. Serve with whipped cream on top. One teaspoonful cream of tartar and one-half teaspoonful soda to two cups flour. Scald the milk. Make with boiling water and boil five minutes. one cup boiling water and a few grains of salt. add to scalded milk. add sugar. Mix cocoa. One pint of ordinary liquid."
CHOCOLATE. turn into scalded milk and beat two minutes with Dover egg beater until frothy. dilute with one-half cup boiling water to make smooth paste. Scald milk.[Pg 101]
COFFEE. three sticks in a boiler. Do not simmer—merely keep hot.
CHOCOLATE. Melt in double boiler.
One teaspoonful baking powder to one cup flour. add remaining water.
German chocolate. as it is sweetened.
one bunch fresh mint.
COMMITTEE JULEP. Let stand thirty minutes. Pure water is the best drink ordinarily for everybody.[Pg 103]
THE FIRELESS COOKER. bringing things to a boil.
Five lemons. Squeeze the juice from lemons and oranges. Serve with or without milk and sugar. but let it stand in a warm place a few minutes before serving. heat and stir until sugar is thoroughly dissolved.
TEA. Most people prefer cold water. wool or cork. and in addition to this will prove beneficial to those of frail constitutions. until grapes are soft enough to mash. add a large piece of ice and ginger ale. When prepared according to the recipe given below it makes a delicious and wholesome drink for persons in robust health. The cooker is. and when cool enough. It is soothing to the nerves and aids the appetite.
Scald an earthen or china teapot. Stem grapes and put them into a kettle with enough water to show. Use a teaspoonful of tea for each person and one for the pot. add leaves from mint. of course. placing into a box of hay and leaving for a few hours to cook—that method has been used by housewives in some European nations for a good many years. should be used only in moderation. add one tablespoonful of cold water. two oranges. Add the rest of the water and bring to a boil slowly. Heat slowly. the fireless cooker does the opposite by keeping food which has been brought to a boiling point at a temperature high enough to continue the process of cooking for many hours. Scald granite-ware pot. like all stimulants. the refrigerator. because any one of these things is a poor conductor of heat—that is. Serve in small glasses. sugar and water. made upon the same principle as that almost indispensable article. In making the fireless cooker the material used for packing around the boiling food is paper. one and one-half cup sugar. hay. [Pg
Tea and coffee. as it is not so insipid as boiled. Instead of retaining the cold and keeping out the heat. press till every drop of juice is extracted. seven cups cold water. cork and seal. a cupful to each spoonful of tea. To two quarts of juice add one cup of sugar.
Many people are not aware of the excellent qualities of this delightful and refreshing beverage. stir into the coffee and mix thoroughly. but a cup of hot water taken in the morning on arising and one at night just before retiring will prove of benefit to sufferers from dyspepsia or indigestion. ice. When serving this drink. dilute the egg with one-half cup of the cold water. Never boil tea. Bottle. and allow it to stand a few minutes. dilute with water according to taste. The use of either by children or dyspeptics is not to be recommended. Put into the pot and pour in freshly boiled water. three bottles ginger ale. two cups water.One cup ground coffee. one-fourth an egg. Every one has wrapped up ice in a newspaper or carpet to keep it from melting. Remove to back of stove. the heat can not go through
The idea of the fireless cooker is an old one. Put them in a cheese-cloth bag.
tacks and screws. depending on size of box. A smaller utensil may be used inside the larger one. this must raise the cooking pail to within three to five inches of top of box.
A HOME-MADE FIRELESS COOKER. more stuffing should be added. Now pack in the box a firm layer of packing material about four inches deep. it should be soft. one or more large pails. or paper. sawdust and cotton. If the whole space is not firmly filled after considerable use. excelsior. resting on the rim of the pail. The box selected may be an unpainted one. but the boards should be heavy enough to put on hinges and a hasp. The box is now ready for cooking.[Pg 105] Since it is very important for the food to be placed into the cooker while it is still boiling. Place pail in nest and it will crease the paper down at exactly the right place. a hasp. brown paper. Aluminum ware makes the best utensil. Everything should be ready before the food is taken from the fire. the box should be placed as near to the stove as possible. a pudding pan serves the purpose. fill with same material used in packing the box. If hay is used. a cooking thermometer. The easiest stuffings to procure are hay. the simplest thing to use is a sheet of very heavy paper. The cushion must be thick enough to fill the box when the kettle is in place. Place utensil in middle of space on this layer and pack around it closely until level with top of the kettle. among others which should be covered to keep them in place are wool. If it is necessary to open the box before appointed time. Care should always be taken to have covers that fit snugly on any pans that are used in the cooker. A six-quart pail with a pan to fit inside of it is a good size for the ordinary family. and the cover should fit securely in place. mineral wool. A cushion should be made to cover the kettle. If more than one kettle is used a cushion should be made for each. cork. a home-made one will serve the purpose just as well. though enameled ware or agate ware may be used.them easily. the cooker open and the cushion removed. Cut two pieces of muslin or denim the sizes of top of box and join with a strip which is four or five inches wide. It should be four or five inches larger than the kettle it is to contain.[Pg 104] The best shape for the cooking utensil is a pail about the depth of its own diameter. to strike it at intervals of about 1½ inch. the contents must be reheated to the boiling point before it is replaced. From center of circle cut with sharp scissors to edge. If a covering is wanted for the stuffing. There should always be a slight pressure when the lid is closed. Fit paper over top of packing so that circle will come just over nest for pail. Though the
. at least one inch larger than the top of box. Though there are many makes of fireless cookers on the market. The box must be kept tightly closed from the time the food is put in until it is entirely done.
Materials required: A box or barrel. asbestos sheeting may be used instead of paper. It is best to line the box and cover with a thickness of heavy paper or several thicknesses of newspaper. one pair of strong hinges. material for stuffing. When it is removed a hole will be left just large enough for it to slip into again. heavy pasteboard. and for the convenience afforded requires a comparatively small amount of time and material. muslin—1½ yard or more. the sides should be straight and perpendicular to the bottom. to be had from most any store for a few pennies. one or more small pails or pans. not less. draw a circle in center of it the size of the pail.
This is the ideal way to prepare rolled oats. or perhaps leaving home. put pan over a cooker pail of boiling water and put into a cooker for from four to twelve hours. Pare them and let them stand a while in cold water.[Pg 106] Any person having a fair idea of the general principles of cooking will need very little instruction for the successful use of the fireless cooker. Nearly all foods may be cooked in the fireless cooker except those which have to be crisp or brown. busying herself in the meantime with other things. The housekeeper may put the food into the cooker and forget about it until meal time comes.
. The following recipes do not pretend to cover the wide variety of food possible to fireless cookery. Cook them in a large amount of boiling salted water in a cooker pail. Chop the meat fine and remove pieces of fat. Slip pails into cooker for half an hour. and even onions may be cooked without the odor pervading the house.
Remove any husks or pieces from one cup of rolled oats. Thus the denser and larger the food.
Wash one pound of lean beef from the shoulder or round. When they have boiled one minute put them in the cooker for from one and a half to three hours.
Scrub potatoes with a small brush. which means a great saving of fuel and attention. New potatoes will not require so long to cook as old. they must be boiled until heated to the center.
THE ADVANTAGES OF THE FIRELESS COOKER. The long cooking makes them more digestible and gives them a flavor which they lack when cooked only fifteen or twenty minutes.
BEEF BROTH. and the kitchen is never made a degree warmer by use of the cooker. remove fat and serve at once in a heated cup. Place meat in a small cooker pan set over a large cooker pail of hot (but not boiling) water. and that it will come to the table with its full flavor unimpaired.[Pg 107]
BOILED FISH. the longer it will take to heat. heat the broth until it registers 165 degrees Fahrenheit. but only give an idea in the preparation of a few simple dishes that might be used for most any meal. Put two and a half cups of water. It may be chilled or frozen to the consistency of mush. She knows that the food is not being ruined by burning. Strain through coarse wire strainer.
One of the advantages of the fireless cooker has been mentioned—the small amount of cooking over a fire. put meat into a pint of cold water with one-fourth teaspoon of salt and let it soak in a cold place for an hour.
BOILED POTATOES. which is certainly agreeable during the hot summer weather. The pails used in a fireless cooker are easier to clean than pans which have had the food burned into them. one teaspoon of salt and oats into a pan that fits into a cooker pail.time necessary to cook the foods on the stove is very short. as it is almost impossible to cook it too long.
ROLLED OATS. stirring frequently. one of the most wholesome foods known. are greatly improved by use of the fireless cooker. Boil until slightly thickened. though roast meat may be browned either before placing in the cooker or when the process of cooking is nearly finished. Cereals.
set in a large pail of boiling water and put into a cooker for nine hours or more. depending on[Pg 108] its toughness. one teaspoonful of butter. one small onion. breakfast and luncheon. two small carrots.
. in enough boiling salted water to cover it—one teaspoonful of salt to each quart of water. three cups of boiling water.
Heat one quart of milk. cover and put into cooker for three or four hours.
SETTING THE TABLE. one-eighth teaspoon of grated nutmeg. is that each person should make up his or her mind to forget all but pleasant thoughts and to put an absolute bar against the discussion of disagreeable subjects while at the table. one-eighth teaspoon of salt and one-half cup of sugar in a pudding pan over a cooker pail of water. one-third cup of rice. The silver should be polished frequently and glasses wiped out carefully before placing on the table. Then only can they appreciate the fact that the meal has been carefully prepared and the table daintily set. Put it. To cook an excellent meal and then serve it well makes the meal perfect. dredge it well with salt. Let it boil for ten minutes and put it into a cooker for ten hours or more. with the giblets. and an actual aid to digestion and the preservation of health. thicken the liquor for gravy. A beaten egg or two stirred into the gravy just before serving improves it. pepper and flour and brown it on all sides in a frying pan with a little of the fat from the meat. The more inexpensive linens are as attractive as the handsomest damasks when absolutely spotless and snowy white. salt and pepper. strain. one bay leaf. Add pepper and salt to taste. and serve chicken on hot platter with gravy poured around it.
POT ROAST. If not quite tender. cast a soft and pleasing light.
A most important thing necessary to the enjoyment of life. two sprigs parsley. Reheat it to boiling point.
Clean and cut up a chicken. Put the meat. and thicken the remainder with flour for gravy. cozy air. a center piece and doilies may be used instead of the table cloth. one-half teaspoon Worcestershire sauce into a small cooker pail and let it simmer thirty minutes. far more agreeable to the eyes than the usual chandelier. Four shaded candles on the table. bring it again to a boil and cook it for six or eight hours. while the more elaborate vases may be used on more formal occasions. When water boils remove pan and bring pudding also to a boil.Put a three-pound fish or three pounds of small fish into four quarts of boiling water to which four teaspoonfuls of salt have been added. and the pudding may be browned in oven before serving. One-half cup of small unbroken seeded raisins may be added to this recipe. set it at once into a cooker for one hour. replace pudding in large pan of boiling water. Skim off as much fat from the liquor as possible. one-half teaspoon celery seed. First of all the table linen should be immaculate. For the lighter meals.
Have the butcher bone and roll three pounds of beef rump. A small fern or low bowl filled with short-stemmed flowers in the center of the table gives a dainty. a little flour. When boiling. when there are side lights in the dining room. pour off some of the liquor to use as soup or stock. if desired.
and should be browned very slowly in order that it may be dried through. as a rule. and generally relished by sick people. We take it for granted that the food is the best that can be had. Milk. not very strong. part on the toast and part on the saucer. and you will find your care and attention rewarded by the invalid's interest in the tray. in serving a poached egg. such as oyster fork. and tea. when it agrees with the patient.[Pg 109]
FOOD FOR. But. It is best eaten dry.
. Coffee is good to use moderately in malarial troubles. it is best to avoid fried and warmed-over meats. really. Avoid unripe or overripe fruit. In the summer time any garden flower. Various articles may be added. If any stewed berries are to be used. Always serve small portions. If potatoes are liked. sometimes baked custard. but it is always best to consult the physician before serving things about which one is doubtful. Generally. of course. too. and is served raw between slices of bread and butter. white cover each time it is carried to the sick room. Baked and broiled fish are nice. Soft boiled and scrambled eggs are quite safe to give. may be used sparingly when the heart is not affected. for instance. and pork should not be served to the sick. If the meal is simple.
The utmost care should be taken in cooking food for the invalid. Food that will not be harmful in some cases may be decidedly so in others. have it piping hot and on the toast. So each detail should be carried out. Soups made of vegetables must be strained and served according to the doctor's orders. remove the tough part and give only the juice. with its tinkling china and savory dishes. A good arrangement for an ordinary dinner is to place the fork and teaspoon at left of space allowed for plate. and must not be permitted to eat bread less than twenty-four hours old. the napkin on right side and coffee spoon at the top. with water glass at the right and butter plate at left of each place. Other vegetables may be given. with the yolk broken. be sure to strain them. suit the character of the meal. so that all of the flavor and delicacy of each dish may be preserved. or the food will not be tempting. Invalids should have graham bread. Toast is a very good thing for most sick people. salad fork and so forth. and thin china of a pretty pattern should be used. may be given. There is a tidy and an untidy way of serving most dishes. It is then partially digested. In serving oranges. as well as gruel made of oatmeal or barley. laid on the fresh napkin beside the plate. oyster soup may be given. not cold. the important thing is to make the tray as attractive and dainty as possible. as a large helping does not look appetizing to sick. Baked and stewed apples are to be recommended. It is those little things that sometimes disgust the invalid with what is put before him. Broths and soups are much used. bouillon spoon. lends a cheerful note of color to the tray. and rice or other puddings. no matter how carefully prepared. the knife and butter knife at the right. the service should be simple. Scraped beef is very nutritious. The tray should have a fresh. have them baked. tired eyes. and be careful in serving liquids not to spill any on the tray cloth or saucer. AND SERVING THE SICK. and that absolute cleanliness is used in preparation.The placing of the silver must.
In German style. With browned crumbs. Basil. Bearnaise (à la). Black coffee. Bourgeoise (à la). Beurre noir. Literally.
. Braised beef with vegetables. Braised beef.Lemonade and lemon water ice are very refreshing and will often be taken when other drinks do not seem tempting. Café noir. Beignet. With or dressed in a certain style. Asperges. marjoram and parsley. au. Chartreuse. Allemande (à la). Fritter. Leaves from a species of laurel. generally made of shell fish. Biscuit glace. Bannocks. Scotch cakes made of barley or oatmeal. In family style. Chou-fleur. In American style. A soup. Cauliflower. Boeuf braisé. Americaine (à la). In Swiss style.[Pg 110]
DEFINITIONS OF SOME FOREIGN AND OTHER TERMS. Au gratin. A jellied sauce. Bay leaves. A sprig each of thyme. something concealed. A pot herb. Bouquet of herbs. Mouthful. aux. With sauce made of chicken stock and milk or cream. Black butter. Bèchamel (à la). To whiten. hot cold. Bisque. Bouchées. or an ice cream to which is added finely chopped nuts. Small patties. Small cakes of ice cream. Chaud-froid. Asparagus. A mould of aspic in which there are vegetables. Blanch (to).
Á la. Boeuf à la jardiniere. savory.
Gelée. Liquor made from cherry juice. A yellow powder containing tumeric. Italienne (à la). Kirschwasser. Civet. En papillotes. Chicken soup. Compotes. Fruits stewed in syrup and kept in their original shape. Jelly. Generally whipped and semi-frozen. In Scottish style. Fricassée de poulet. Grilled. Strawberries. Larded fillet of beef. Créole (à la). Huitres en coquille. Frappeé. Fromage.Chutney.[Pg 111] Gateau. Cake. Fraises. Curry powder. Écossaise (à l'). Broiled. Liquor flavored with cumin and caraway seed. Entrée. Stuffed. Side dishes. Consommé de volaille. Beef hash. Hors-d'oeuvres. In Italian style. Farci-e. Fricasse of chicken. Kümmel. A sweet pickle from East India. A game stew. Jambon froid. Cold ham. De. Of. d'. German for cake. Fillet de boeuf piqué. A dish made of cheese and eggs. Kuchen. Hachis de boeuf. A dish served to introduce the main part of the dinner.
. Flammande (à la). With tomatoes. In Holland style. Oysters in the shell. Fondue. Cheese. In papers.
A paste made of fatted geese livers. The roasts or principal dishes. Queues de boeuf. Bread and milk cooked to a paste. Noodles. Omelet with fine herbs. Omelet with mushrooms. Pommes de terre. Poached eggs. Oeufs pochés. Bread. Apples. Macaroni with cheese. Sweetbreads. Noir. Réchauffes. A vegetable soup without stock. Ragoût. Beefsteak pie. Soup. Warmed-over dishes. A cordial. Mango. Pois. Polets sautés. A fruit of the West Indies. Paté de biftecks. Laitue. Maître d'hotel.
. Ox tails. Macaroni au fromage. Peas. Omelette aux fine herbes. Marrons. Pommes. Paté de fois gras. Removes. Potage. Maraschino. Potatoes. Vegetable salad. Maigre. Black. A highly seasoned meat dish. Milk. Salade de legumes. Panade. Mexico and Florida.Lait. Fried chicken. Ris de veau. Head steward. Menu. Bill of fare. Pain. Omelette aux champignons. Chestnuts. Nouilles. Lettuce.
100 Coffee. 5 Buckwheat Cakes. 7 Griddle Cakes. 100 Committee Julep. 101 Tea. A tart. 101 Grape Juice. Onion soup.
• • • • • • • • • • • • • • • • • • • • • • •
BEVERAGES.Salpicon. 7 Graham Bread. 8
. 6 French Bread. 6 Crumpets. 101 BREAD. 5 Corn Bread. 8 Nut Bread. 5 Boston Brown Bread. BISCUITS. Puffed up. Apple pie. Tarte aux pommes. Biscuits. 7 Kentucky Corn Bread. ROLLS AND PASTRY. 8 Parker House Rolls.[Pg 112]
INDEX. Highly seasoned minced meat mixed with a thick syrup Soufflé. Sweets. 6 Corn Gems. Tourte. 100 Cocoa. Chocolate. 8 Muffins. 6 Dumplings. Sucres. Soup a l'ognon. 7 Milk Bread.
11 Soda Biscuit. 72 Angel Food. 12 Jam Pie. 72 California Cookies. 13 Short Cake. 73 Charlotte Russe Sponge Cake. 14 CAKES. 73 Chocolate Icing. 9 Potato Rolls. 12 Lemon Pie. 10 Spoon Bread. 13 Mock Cherry Pie. 72 Black Cake. 73 Cookies. 74 Cup Cake. 74 Cream Cookies. 74
. 9 Pop-Overs. 74 Doughnuts. 73 California White Cake. 13 Pumpkin Pie. 12 Apple Pie. 73 Cocoanut Cake. 73 Caramel Filling. 9 Requested Brown Bread. 72 Boston Cake. 74 Cream Cake. Alden Oatmeal Cookies. 10 Pastry. 12 Lemon Custard Pie.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Parker House Corn Rolls. 10 Waffles. 10 Sally Lunn. 10 Sandwiches. 14 Wafers.
80 Silver Cake. 76 French Cream Cake. 77 Half 1-2-3-4.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Dutch Cakes. 80 Quick Coffee Cake. 79 Presbyterian Cookies. 78 Lady Baltimore Cake. 83 Velvet Sponge Cake. 79 Nut Cake. 77 Jam Cake. 80 Rock Cookies. 76 Golden Cake. 75 Egg Kisses. 75 Florida Doughnuts. 81 Sponge Cake. 75 Feather Cake. 83 White Icing. 83
. 77 Grandmother's Sponge Cake. Aultman's Cookies. 76 German Coffee Cake. 78 Kismet Cake. 77 Hickory Nut Cake. 82 Sunshine Cake. 75 English Walnut Cake. 81 Soft Ginger Cookies. 82 Toledo Cup Cake. 81 Springers. 73 Hermits. 83 White Mountain Cake. 80 Shipman's Ginger Bread. 78 Marshmallow Icing. 79 Mrs. 79 Oatmeal Cookies. 76 Ginger Bread. 81 Spice Cake. 75 Excellent Gingerbread.
15 Macaroni with Cheese. 92 Chocolate Fudge. 58 Baked Apples. 94 Praline. 15 Hominy. Almond Tart. 93 Molasses Candy. 95 White Pulled Candy. 59 Bread Pudding.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
White Perfection Cake. Butter Scotch. 92 Cream Fudge. 59 Baked Dumplings. 94 Peanut Butter Fudge. 95 CEREALS—BREAKFAST FOODS. 93 Maple Cream Fudge. 84 CANDIES. 16 DESSERTS. 93 Fudge. 95 Taffy. 58 Apricot Shortcake. Cornmeal Mush. 94 Peanut Taffy. 58 Apple Charlotte. 92 Fondant. 93 Mexican Candy. 92 Cocoanut Fudge. 94 Peanut Candy. 59
. 15 Rice. 94 Sea Foam. 93 Ice Cream Candy. 15 Rolled Oats.
63 Fruit Roll. 64 Macaroni Soufflé. 63 Green Tomato Pie. 62 Frozen Pudding. 60 Chocolate Pudding. 63 Graham Pudding. 67 Prune Whip. 66 Prune Pudding. 63 Ice Cream Pudding. 61 Fig Tapioca. 69 Spanish Cream. 66 Plum Pudding. 68 Snow Pudding. 61 Fig Pudding. 70
. 62 Fluffy Cornstarch Pudding. 69 Steamed Prune Pudding. 67 Quince Honey. 68 Sauce for Ice Cream. 66 Pineapple Sherbet. 66 Orange Pudding. 62 Fruit Puffs. 64 Maple Mousse. 65 Orange Ice. 64 Lemon Jelly. 61 Cup Custard. 60 Cream Strawberry Shortcake. 68 Snowballs. 64 Lemon Sauce. 69 Sponge Pudding. 68 Snow Custard. 67 Sailor's Duff. 64 Lemon Butter. 65 Mock Charlotte Russe. 65 Marshmallow Pudding.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
106 Pot Roast. 22 Oyster Newberg. The Fireless Cooker. 21 Finnan Haddie. 22 Fried Oysters. 107 Rice Pudding. 107 Rolled Oats. 70 Suet Pudding. 106 Beef Broth. 21 Fried Fish. 71 Woodford Pudding. 23
. Baked White Fish. 106 Stewed Chicken. 106 Boiled Fish. 46 Cheese Omelet. 47 Shirred Eggs. 103 Fireless Cooker. Baked Eggs. 22 Oyster Cocktail. 107 Boiled Potatoes. 71 EGGS. 22 Hollandaise Sauce.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Steam Pudding. Recipes for. 70 Tapioca Pudding. 22 Lobster a la Bushman. 46 Eggs Shirred in Tomatoes. 47 Soft Boiled or Steamed Eggs. 47 Poached Eggs. 46 Egg Cutlets. 47 THE FIRELESS COOKER. 21 Codfish Balls. 107 FISH.
40 Jellied Veal. 109 FRUITS. 86 Strawberries. 25 Scalloped Oysters. 85 Grapes. 85 Cantaloupes. 37 Beef Omelet. 23 Oyster Tenderloins. 40 Ham Toast. 85 Bananas. 23 Oyster Patties. 38 Beef Tenderloin. 38 Beef Steak with Oyster Blanket. 41 Liver and Bacon. 24 Salmon Loaf. 39 Chicken Croquette. 24 Salt Mackerel in Cream. 39 Croquettes. 40 Hungarian Goulash. 24 Salmon on Toast. 38 Blanketed Ham with Sweet Potatoes and Apples. 38 Brown Stew. Apples.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Oyster Omelet. 86 Peaches and Pears. 86 MEAT. 41
. 25 Food for and Serving the Sick. 41 Lamb and Rice. Baked Breast of Mutton. 85 Grape Fruit. 85 Oranges. 40 Fricatelli. 41 Meat Soufflé.
43 Roast Beef. 98 PICKLES AND PRESERVES. 87 Cucumber Pickle. 98 Welsh Rarebit. 45 MISCELLANEOUS. 97 Jelly. 44 Veal Loaf. 44 Turkey Dressing. 97 Oat Meal Gruel for Babies. Catsup. 44 Veal Bird. 96 Gelatine. Baked Cheese. 43 Spanish Steak. 43 Smothered or Pot-Roasted Beef. 43 Round Steak. 88
. 44 Veal Cutlets. 87 Cucumber Sweet Pickles. 44 Veal Pie.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Meat Stew. 88 German Pickled Plums or Peaches. 42 Pot Roast. 87 Chili Sauce. 96 Chestnuts. 88 French Pickle. 88 Green Tomato Pickle. 98 Yorkshire Pudding. 97 Tomato Sauce. 97 Mince Meat. 42 Ragoût of Beef. 96 Baking Powder. 96 Cheese Straws. 96 Banana Fritters.
28 Fruit Salad. 26 Boiled Dressing. 89 Preserves and Jellies. 88 Sweet Pickle Beets. 28 Hot Slaw. 28 Lettuce Salad. 91 Plum Compote. 30 Salad. 26 Beet Relish. 88 Uncooked Sweet Pickles. 90 Grape Jelly. 31
. 28 Mayonnaise. 89 Cherry Preserves. Blackberry Jam. 2. 1.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Spiced Grapes. 27 French Dressing. 27 Combination Salad. Asparagus Salad. 30 Sweet Cream Dressing. 29 Salad No. 29 Potato Salad. 90 Marmalade. 89 Crab Apple Jelly. 30 Salad No. 30 Sour Cream Potato Salad. 90 Currant and Raspberry Preserves. 27 Cooked Salad Dressing. 91 Red Raspberry Jam. 30 Swedish Salad. 30 Sweetbread Salad. 91 SALADS. 29 New England Potato Salad. 27 Cold Slaw.
49 Cincinnati Baked Beans. Asparagus. 20 Tomato Bouillon. 51 Hashed Brown Potatoes. 18 French Pea Soup. 50 Green Stuffed Peppers. 19 Potato Soup. 17 Corn Soup. 20 Tomato Soup. 20 VEGETABLES. Bean Soup. 51 Kale Cannon. 20 Veal Bouillon. 50 Creamed Cauliflower. 108 SOUPS. 52
. 51 Home-Made Noodles. Setting the Table. 50 Corn Pudding.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Tomato-Cucumber Salad. 51 Hashed Turnips. 18 Cream of Corn Soup. 19 Mock Bisque. 17 Bouillon. 31 THE TABLE. 19 Oyster Soup. 31 Tomato Salad. 49 Beets. 50 Corn. 18 Cream of Celery Soup. 52 Lyonnaise Potatoes. 19 Mutton Broth. 18 Mixed Vegetable Soup.
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