;
.
THE LIBRARY
OF
THE UNIVERSITY OF CALIFORNIA
THE GASTRONOMY COLLECTION OF GEORGE HOLL
AGRIC. LIBRARY
TIME TABLES
BOTLING
Beef, fresh per lb., 30 min.
Beef, corned " " 25-30 "
Mutton " " 15 "
Ham.... " " 20-30 "
Chicken " " 15 "
Turkey " " 15 "
Fowl " " 20-30 "
Halibut " " 20 "
Salmon... " " 20 "
Bluefish and Bass. «c " 15 "
Small Fish.. . " " 10 "
BROILING
Steak, 1 inch thick 5-8 min.
Steak, iy2 inches thick. . . . 8-15 "
Steak, 2 inches thick 15-20 "
Mutton Chops 8-10 "
Chicken 20-30 "
Quail 8-10 "
Squabs 10-15 "
Fish, thick 15-25 "
Fish., thin.. ..10-15 "
BAKING
Bread 45-60 min.
Biscuits and Rolls 10-20 "
Gems 15-25 "
Boston Brown Bread 3 hrs.
Corn Bread 30 min.
Gingerbread 20-30 "
Sponge Cake 15-60 "
Plain Cake 30-60 "
Fruit Cake 2-3 hrs.
Cookies 10-15 min.
Small Cakes. 15-20 "
Pies.. ,.30-45 "
ROASTING or BAKING
Beef, rare per lb., 8-10 min.
Beef, well done " " 15 "
Beef, fillet entire time, 40-60 "
Veal per lb., 25-30 min.
Lamb " " 15 "
Mutton " " 10-15 "
Pork " " 30 "
Venisoa " " 15 "
Chicken " " 15 "
Fowl " " 20-30 "
Duck, tame. . .entire time, 40-60 "
Duck, wild.... " " 15-30 "
Goose per lb., 18 min.
Turkey " " 15 "
Partridges. . . .entire time, 30-40 "
Pigeons " " 30 "
Small birds. . . " " 10-15 "
Large fish,... " " 60 "
Small fish. . " " 20-30 "
VEGETABLES
Asparagus 15-30 min.
Beet greens 30-60 "
Beets 1-4 hrs.
Brussels Sprouts 15-20 min.
Cabbage 25-60 "
Carrots 60-90 "
Cauliflower 20-30 "
Celery 20-30 "
Corn 10-20 «
Dandeh'ons 60 "
Kale 30-50 "
Lettuce 10-1 5 "
Lima beans 45-60 "
Onions 30-60 "
Parsnips 35-5o "
Peas 20-60 "
Potatoes, sweet 15-25 "
Potatoes, white 20-35 "
Salsify 30 "
Spinach 20-30 «
Squash 30 "
String beans 60-90 '
Tomatoes 20-30 "
Turnips 1-3 hrs.
7s a Matter of Only a Few Seconds to Insert Pages MRS. FRYER'S LOOSE-LEAF COOK BOOK
L
\\
m 2
a. Take out screws.
b. Turn to the end of the pages of writing paper in the front of the book — take out one jr more leaves that you may wish to use (Illustration No. 1) — put the balance back in place. The leaves taken out can be written upon separate from the Cook Book *f desired.
c. Turn to the place in Cook Book where you want to insert the leaf (Illustration No. 2) and lift the upper portion from the screw posts. These pages containing personal recipes or memoranda can be inserted between the printed pages of the Cook Book under the sub- ject to which it refers.
d. Insert the sheet of writing paper on the screw posts (Illustration No. 3). It will be seen that the pages cannot scatter and that all the pages are held in alignment.
e. Replace the upper portion of the book (Illustration No. 4). As the leaves are all held in alignment, they readily slip into place.
f. As the screws extend a trifle beyond the metal strip in the hinder, a rub of the thumb on the milled edge puts the screws securely in place (Illustration No. 5). The pages are then locked tight and cannot tear out.
Pages in addition to those furnished with the Cook Book can be added. The binder pro- vides for extension and so long as the screws are tight the pages will always be locked tight.
Additional writing paper leaves in packages of 50 sheets and punched ready for use can be obtained from booksellers or the publishers at 25 cents per package.
IE COLORED SHEET
FOLLOWING THE BLANK LEAVES MARKS WHERE COOK BOOK BEGINS
MRS. FRYER'S LOOSE-LEAF
COOK BOOK
A COMPLETE COOK BOOK GIVING ECONOM- ICAL RECIPES PLANNED TO MEET THE NEEDS OF THE MODERN HOUSEKEEPER
INCLUDING CHAPTERS ON
BALANCED RATIONS
ENTERTAINING SCHOOL LUNCHES
DIET FOR WEIGHT CONTROL, ETC.
ARRANGED BY
JANE EAYRE FRYER
INSTRUCTOR OF DOMESTIC SCIENCE Author of The Mary Frances Story-Instruction Books
WITH BLANK PAGES FOR PRESERVING PERSONAL .RECIPES AND MEMORANDA, WHICH CAN BE INSERTED IN ANY PART OF THE BOOK UNDER ^HE SUBJECTS TO WHICH THEY REFER
JUmtratri
THE JOHN C.WINSTON COMPANY
CHICAGO PHILADELPHIA TORONTO
.
Copyright, 1922, by THE JOHN C. WINSTON COMPANY
PRINTED IN U. 8. A.
AGRfC. LIBRARY
THE HOUSEWIFE
Strength and honor are her clothing; And she shall rejoice in time to come.
She openeth her mouth with wisdom; And in her tongue is the law of kindness.
She looketh well to the ways of her household, And eateth not the bread of idleness.
Her children arise up, and call her blessed; Her husband also, and he praiseth her, saying:
Many daughters have done virtuously, But thou excellest them all.
—PROVERBS XXXI, 25-29.
(Hi)
M861500
COOKING means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all herbs, and fruits, and balms, and spices; and of all that is healing and sweet in fields and groves, and savory in meats; it means carefulness, and invent- iveness, and watchfulness, and willingness, and readiness of appli- ance; it means the economy of your great-grandmothers and the science of modern chemists; it means much tasting, and no wasting; it means English thoroughness, and French art, and Arabian hospitality; it means, in fine, that you are to be perfectly and always, ladies (loaf givers); and, as you are to see, imperatively, that everybody has something pretty to put on, so you are to see, yet more imperatively, that everybody has something good to eat.
— RUSKIN : Ethics of the Dust.
PREFACE
lively and intense interest now displayed everywhere in the art of cookery, which is at once the most ancient and the most modern of the arts, marks such an advance over the pioneer days of domestic science as only a teacher of that subject, or an experienced housekeeper who has kept step with the march of progress, can fully appreciate. The increasing knowledge of food materials and the work they perform in the body, the constant study of the principles of nutrition and of the causes of malnutri- tion, the many inventions and labor-saving devices of the present- day kitchen, the eagerness to try new methods and the willingness to adopt them when proved to be better, the desire to work with intelligence rather than by "the rule of thumb" — all these are signs of the times indicating that domestic science is assuming an importance in our social fabric which augurs well for the future health and happiness of the American home. For those who wish to understand the "whys" of cookery — and who does not? — it is believed that the chapters in this book treating of the principles of cookery, the balanced ration, diet for weight control, school lunches, and kindred topics, will be found especially helpful.
As to the recipes themselves, they have stood the tests of experi- ment and experience, and unless too many liberties are taken with them, they will bring the success every cook desires. They are as economical as consistent with wise selection and the variety which is the spice of appetite; and are planned for a family of four, because four seems to be the average number today. They can readily be divided by two for a family of two; multiplied by three- fourths for a family of three; multiplied by one-and-a-half for a family of six; or doubled for a family of eight. Some articles, like cakes, will serve more than four, but they will keep for several days, and are better made by the four-in-family measure.
(V) Irf,
PREFACE
Every home-loving woman loves new recipes, and gathers them from all sources, begging them from friends, clipping them from magazines and newspapers, and pigeon-holing them in her kitchen cabinet or her desk for future use — too often having the vexatious experience of being imable to trace their whereabouts when wanted; or she places them between the pages of her cook book, until the overstrained binding, having reached the limit of endur- ance, bursts, and — but who need be told? The Invisible Loose- Leaf Binding Device has made the Loose-Leaf Cook Book possible, and it brings to you a method of keeping your cook book up to date. As the binding device admits of extension, memoranda and per- sonal recipes can be added at pleasure, so that your cook book will become increasingly valuable as a record of your own house- keeping experience.
Acknowledgment is here made of the able assistance of Miss Helen Cramp, and of Miss Ada Z. Fish, in the preparation of the recipes; and of the kindness of other friends who have con- tributed their favorite recipes; especially of the courtesy of The Ladies' Home Journal for the use of illustrations which originally appeared in the pages of that magazine. The data and tables in regard to food values in this book are based chiefly on material furnished by the very helpful and instructive publications issued from time to time by the United States Government.
(vi)
CONTENTS
PAGE
THE PRINCIPLES OF COOKERY 1
The Human Engine— Food as Fuel; Other Uses— Wise Selection of Foods — Table of Food Nutrients — Purpose of Cooking — Different Methods of Cooking — Market- ing and Economy.
ENTERTAINING 9
Invitations — The Formal Dinner Party — Introductions — Seating the Guests — Menu-Making — Menus for Different Occasions — Hints on Serving — The Informal Dinner — Afternoon Tea — The Evening Collation.
APPETIZERS 21
Their Place and Purpose.
SOUPS 27
Food Values — Soup Stocks: Meat, Vegetable, Cream — Chowders — Soup Accompaniments.
FISH 43
Nutritive Value — General Classification — How to Clean.
MEATS 55
Food Values — Methods of Cooking — Kinds and Cuts: Beef, Veal, Mutton, Pork — Combinations for Menu- Making.
POULTRY AND GAME 81
Value as Food— How to Select— To Dress Poultry- Remarks on Game.
FORCEMEATS, STUFFINGS, ETC 91
Their Uses.
SAUCES 97
Why Valuable — "Roux," or Foundation — Suitable Sauces to Serve with Meat, Fish, Vegetables.
(vii) I«-L
CONTENTS
PAGE
EGGS 107
High Food Value — Principle of Cooking Albumen.
MEAT SUBSTITUTES 117
Reasons for Lessening the Use of Meats — Protein Needs of the Body — Dinner Menus Without Meat.
LEFT-OVERS 129
Their Use and Economy.
VEGETABLES 135
Classification and Food Values.
ENTREES 157
Their Economy and Attractiveness.
SALADS V'L. •;?:,: 165
Their Hygienic Value — Flavored Vinegars.
PUDDINGS AND DESSERTS. . :[:'«£'' 179
The Right Selection.
FROZEN DESSERTS 201
Directions for Freezing.
SWEET SAUCES ; . . . ....... ,%.;v. . . 213
Ways to Use.
BREAD, HOT CAKES, ETC 219
Bread-Making — How to Select Flour — Yeast Breads — General Directions — Kneading — Patent Mixers — Baking, Oven Temperature — Action of Yeast — Action of Baking Powder — Quick Bread — Hot Cakes — Recipe Proportions.
CAKES IS 251
General Classes: Sponge or Butterless; Butter Cakes — Mixing — Baking — Frostings, Plain and Ornamental — Use of Pastry Bag Illustrated.
PASTRY AND PIES 275
Remarks on Digestibility — Baking — Puff-Paste — Half Puff-Paste—Plain Paste.
(viii) L-L
CONTENTS
PAGE
SANDWICHES AND SAVORIES 285
Their Varied Uses.
CEREALS 293
Their Place in the Diet — Methods of Preparing.
CANDY 299
Its Use and Abuse — Foundation Fondant.
FRUIT 309
Dietetic Value.
CANNING AND PRESERVING 315
Principles Involved— The Cold-Pack Method— Hot- Water Bath— Water-Seal— Steam Pressure— Utensils- Preparation — Definition of Terms — Blanching — Cold Dipping — Packing — Processi ng — Vegetables — Fruits — Syrups — Time Table for Blanching and Sterilizing — Open Kettle Method — General Directions — Preserving Fruit — Jelly-Making — Marmalade.
PICKLES AND CATSUPS .. 337
Their Purpose.
BEVERAGES 343
Coffee, Tea, Cocoa: Their Physiological Effect— Coffee Substitutes — Fruit Drinks.
INVALID COOKERY 351
Rules to Remember.
FIRELESS COOKERY 361
A Boon to the Housewife — Scientific Principles — Differ- ent Kinds of Equipment — Plain Cookers — Steam Pres- sure— The Automatic Electric Oven.
CHAFING-DISH COOKERY 395
Different Kinds of Chafing Dishes — Electric Equipment.
CASSEROLE COOKERY 407
A Word about French Cooking — Advantages of Using — Different Kinds.
(ix) L-L
CONTENTS
PAGE
SIMPLE MENUS FOR A WEEK'S MEALS 414, 432
BALANCED RATIONS. 415
Principles of Nutrition — Calories — Food Groups and their Uses — Vitamins — Daily Energy Requirement — Table of Daily and Weekly Energy Needs— A Week's Food Supply — How to Estimate Food Values — Rules for Balancing Diet — A Week's Menu — Hundred-Calorie Portions in Common Foods.
DIET FOR WEIGHT CONTROL .. 435
Causes of Overweight — Curing One's Self — Foods to Avoid — What to Eat — Exercise. How to Add Weight — Foods to Avoid— What to Eat— Rest— Tables of Height, Weight, Age.
SCHOOL LUNCHES 443
Diet for the School Child — Staple Requirements — Des- serts— Home Lunches — Basket Lunches — The School Lunch Room: Bills of Fare — Tables of Height, WTeight, Age.
TIME TABLES FOR COOKING (Inside front cover)
WEIGHTS AND MEASURES (Inside back cover)
INDEX ! 453
(x)
ILLUSTRATIONS
SUGGESTIONS FOR AFTERNOON TEA (Color Plate) .... Frontispiece
PAGE
PROPER ARRANGEMENT OF TABLE 14
BUFFET SUPPER FOR AN EVENING COMPANY (Color Plate) . . 20
SOLE, COD, FLOUNDER 48
How TO SPLIT AND DRESS LOBSTER 52
CARVING (BEEF) 62
CARVING (MUTTON) 74
LEFT-OVERS 132
ENTREES 162
BANANA DAINTY, ALMONDS WITH EGGS 190
RAISED WITH COMPRESSED YEAST 224
.FRESH FROM THE OVEN (Color Plate) 234
How TO USE A PASTRY TUBE 272
How TO MAKE PASTRY 282
A WELL-EQUIPPED KITCHEN (Color Plate) 314
FIRELESS COOKER AND DISHES PREPARED BY FIRELESS
METHOD 370
DAINTY LUNCHEON EN CASSEROLE 410
A WEEK'S SUPPLY OF MILK, MEAT AND SIMILAR FOODS FOR
AN AVERAGE FAMILY 426
A WEEK'S SUPPLY OF FATS AND FAT FOODS FOR AN AVERAGE
FAMILY , 426
A WEEK'S SUPPLY OF CEREAL FOODS FOR AN AVERAGE FAMILY 428 A WEEK'S SUPPLY OF SUGAR AND OTHER SWEETS FOR AN
AVERAGE FAMILY 428
A WEEK'S SUPPLY OF VEGETABLES AND FRUITS FOR AN AVER- AGE FAMILY 432
COUNTING THE COST OF A WEEK'S FOOD SUPPLY 432
PRINCIPLES OF COOKERY
I/-L
The knowledge of science which is attainable by mere reading, though infinitely better than ignorance, is knowledge of a very differ- ent kind from that which arises from direct contact with fact.
— HUXLEY.
YH3HOOD 1() « Kiv
The cook holds the balance of power, and ofttimes sways destinies: the overthrow of Grease, the downfall of China, the dividing of Turkey — what cook has not accomplished all of these in one short lifetime?
— Fables of a Rolling -Pin.
PRINCIPLES OF COOKERY
IN the days of our grandmothers, a woman who knew how to tempt the appetite with the richest and newest viands was accounted a good cook; but today the cook who deserves such a happy title must not only know how to appeal to the appetite, she must also understand what the human body needs, what foods are best adapted to its use, and how to prepare these foods in kind and quantity to meet its requirements.
The cook who understands these things and does them is entitled to be called a good cook in the truest sense of the term. She realizes that health depends upon the food eaten, and that upon her shoulders, or rather in her hands, rests the welfare of her family and the nation; and she willingly assumes this Responsi- bility, knowing well what she is about.
A serious matter then, is the planning of a day's meals; and scientists, realizing its importance, have in recent years devoted many hours of study and experiment to the principles of nutrition and nutritive food values.
The Human Engine. — The body has often been called a living engine, for it performs work and generates power. In other words, it is a living machine. All engines are run by the use of some kind of fuel. Coal, wood, gasoline and other substances are constantly fed to mechanical engines. Each type requires its own particular kind of fuel. In order to do its work properly, the human engine requires the right kind of fuel just as does any other engine.
Food as Fuel; Other Uses. — Food then is required by the body to supply heat and energy; but fuel foods are not the only kind required by the living mechanism, for the body is able to do what no man-made device is able to accomplish. When the parts
3 I/-L
PRINCIPLES OF COOKERY
become worn out, the living system uses food to repair the wasted tissues and bony structure. Not only can the body do this; but that it uses food for growth is constantly manifest in the develop- ment of children. Therefore, tissue-building or repair foods are required as well as fuel foods.
Wise Selection of Foods. — It is very evident, therefore, that the person who plans the meals for the family should understand how to select wisely the foods which supply the needs of the human mechanism. Foods are grouped according to their nutritive uses into the following classes: Proteins, Fats, Carbohydrates, Mineral Matters.
FOOD AS PURCHASED CONTAINS
TABLE OF FOOD NUTRIENTS
Water.
EDIBLE PORTION T . .
e. g., flesh of meat, yolk and white of eggs, wheat, flour, etc. Nutrients
Protein. Fats.
Carbohydrates. Mineral matters.
REFUSE.
e. g., bones, entrails, shells, bran, etc.
USES OF NUTRIENTS IN THE BODY. PROTEIN Builds and repairs tissue.
e. g., white (albumen) of
eggs, curd (casein) of
milk, lean meat, gluten
of wheat, etc. FATS Are stored as fat
e. g., fat of meat, butter,
olive oil, oils of corn and
wheat, etc. CARBOHYDRATES Are transformed into fat.
e. g., sugar, starch, etc. MINERAL MATTERS (ASH) Share in forming bone, assist in digestion, etc
e. g., phosphates of lime, potash, soda, etc.
All serve as fuel to yield energy in the forms of heat and muscular power.
PRINCIPLES OF COOKERY
The Proteins form tissue and muscle for growth and repair. They are found in lean meat, white of eggs, gluten of wheat, curd of milk, beans, peas, etc.
The Fats are either used as fuel foods or stored as fat. Examples are the fat of meats; the oils of corn, peanut, and olive, etc.
The Carbohydrates, such as starch and sugar, are fuel foods.
All three of the above, Protein, Fats, and Carbohydrates, serve as fuel to yield energy in the forms of heat and muscular power.
The Mineral Matters (ash) share in forming bone and in acting as body regulators. They are found in fruits and in many vegetables.
Water enters every tissue, regulates body temperature, and aids in the work accomplished by all other foods.
In planning a day's meals, fuel foods, growth-and-repair foods, and mineral matters should be provided in correct proportion. This subject is further discussed in the chapter on Balanced Rations.
Purpose of Cooking. — The purpose of cooking foods is threefold : to increase their nutritive value and render them more digestible; to develop their flavors; and to safeguard health by destroying germs and parasites.
Many vegetables are indigestible if uncooked; this is not only because their coarse cellular structure must be softened by cook- ing, but because most vegetables are made up largely of starch; and starch in its raw state cannot be appropriated by the body. Witness the pain caused by eating green apples, due to the presence of uncooked starch. In the case of the ripe fruit, the starch has been partially cooked by the heat of the sun's rays. Exposure to heat, as in boiling, causes the starch grains to swell and burst the hard outer coverings in which they are enclosed. The starches thus softened and released are converted during the digestive process into sugar, which the body so readily appropriates.
If the starch grains are subjected to a greater degree of heat, as in baking, a greater — a chemical change — takes place which approaches the changes made during the process of digestion. For this reason, toasted and twice-baked breads are easily assimilated.
PRINCIPLES OF COOKERY
It follows, therefore, that starchy foods require thorough cook- ing. This does not mean, however, that all foods should be made very soft, nor that they should be predigested. The digestive system of a healthy person likes to do its own work, and both desires and requires a certain amount of bulk. This much-needed bulk is largely supplied by the cellulose, or fibre-structure of vege- tables, which has no nutritive value in itself, but has great mechan- ical value. In some forms it is not too coarse to be used uncooked, as in lettuce and celery; but as found in potatoes, the cereal grains, and in other combinations with starches, it needs to be softened by the cooking which renders the starch digestible.
Cooking develops and intensifies the flavors which render food more appetizing, and therefore more digestible. This is particu- larly true of meats. Cooking also serves to destroy germs and parasites; and, in the case of meats, to break down their heavy muscular fibres and tough connective tissues.
Albuminous Foods should be cooked at a low temperature. This refers principally to meats and eggs. Meats belong to the protein group of food, and contain much fibrin which closely resembles albumen. The simplest form of albumen is seen in the white of an egg. Heat hardens albumen, long exposure to intense heat rendering it almost insoluble, and therefore indigestible. For this reason eggs should be cooked at a low temperature; soups and broths likewise to extract the full flavor of the juices. Baked and roasted meats should first be exposed to intense heat, to sear the surface and thus prevent the rich juices from escaping. After a coating is formed, the balance of the cooking should be done at a low temperature.
These two principles, thorough cooking for starchy foods, and low temperature for albuminous foods, are a key to the reasons for the various methods given in the chapters that follow.
Different Methods of Cooking. — Foods are cooked in their own juices, or by the use of water, or by the use of fats.
Roasting, baking, broiling, and pan-broiling are examples of cooking foods in their own juices.
PRINCIPLES OF COOKERY
Roasting, which means cooking before a clear open fire with exposure to air, has practically gone out of use with the passing of the open fireplace for cooking, although gau/e-door ovens are a substitute. By roasting, the flavor is better developed, and the juices are better retained than by any other method of cooking meats.
Baking, which means cooking in a closed oven, has largely taken the place of roasting.
Broiling, or cooking on a grill over glowing coals, or exposed to gas flames, is the nearest to roasting of the methods of cooking now employed. Pan-broiling is cooking in a saute pan or spider without the use of either water or fat.
Boiling, stewing, braising, and fricasseeing are various methods of cooking by use of water, and are explained in the chapter on "Meats," page 59.
Frying and sauteing, methods of cooking by the use of fats or oils, are also explained on page 60.
Measurements. — On the last page of this book will be found tables of weights and measures. The standard measuring cup holds one-half pint, and all measurements are level. Fill measures more than full, then draw a knife across the top to level. Just as a skilled workman enjoys using good tools, so the good and intelligent cook enjoys having a well-equipped kitchen work-room. There is not only inspiration for the cook in such inexpensive conveniences as the transparent glass measuring cup, the handy nest of measuring spoons, the flexible kitchen spatula, the copper wire dish mop, the revolving egg-beater, and the potato-ricer,
GLASS MEASURING CUP
NEST OF SPOONS
7
USING SPATULA TO SCRAPE A BOWL
PRINCIPLES OF COOKERY
but they have an additional value in stirring the intellectual curiosity of the younger members of the household, who absorb from these workman-like tools a new respect for the art of cookery, and not unfrequently manifest a desire to learn to use them.
Marketing and Economy. — The wise housekeeper does not market over the telephone except in emergency, but goes to the market herself. Her aim is to provide the food which her family needs; and to get the best returns for the money she spends. In order to provide the right kind and amount of food, she has made a study of foods, and of balanced rations; and in order to get the best returns for the money expended, she selects in person the food required, for she knows that the price she pays is no test of the nourishment the food will yield. The scarce article is not neces- sarily the article to be most desired. Strawberries on the table with snow on the windows are surely an extravagance. The expen- sive cuts of meat are expensive because there are only a few of them in each animal. Cheaper cuts, if cooked skilfully, yield as much nutriment, and will be fully as much relished. But it would be unwise to pay more for fuel for cooking a tougher cut of meat than was saved in the difference in the purchase price. The fire- less and steam cookers have practically solved this problem. No kitchen should be without one. In the use of the less tender ends of meat, and for "left-overs," a meat grinder is one of the best means of economy.
It is often a foolish pride which prevents a housekeeper from saving. Get what you ask for. Do not accept substitutes. Help the Government Pure Food Laws by observing labels. These laws are a wonderful advance in bettering conditions. Keep a pad and pencil hanging in the kitchen for market memoranda. Do not purchase what you do not need because it is cheap.
If practicing economy, avoid "package goods" because a goodly part of the price goes for the fancy wrappings. Where possible, buy by weight.
ENTERTAINING
fc-L
Hospitality — the pleasant practice of entertaining friends and strangers ivith kindness and liberality.
—The Hostess.
10
ENTERTAINING
THE most formal of social functions is the formal dinner. The dignity of the occasion demands that everything be correct, the invitations issued long in advance, and the courses many and elaborate, as befitting the ceremonious affair. It is to be doubted if either guest or hostess finds the formal dinner comparable in enjoyment with the little, or informal dinner, for in this the true spirit of hospitality seeks its opportunity to charm. The courses are few as compared with the formal dinner, and all details have been thought out by the hostess with a consideration for the personality of her guests.
The formal luncheon and the less formal breakfast differ sim- ilarly; although, of course, no luncheon is as ceremonious as the formal dinner. The most approved hour for the breakfast party is twelve o'clock, but it is sometimes placed as early as ten or eleven; and it may be said that this pleasing manner of gathering friends about one especially recommends itself in the summer time, when elaborate affairs are less attractive than in[the cooler seasons.
Afternoon tea is continually becoming more popular, and for good reason. From its very simplicity, it is no tax on the hostess, and is a most welcome and restful break in the "busy -ness" of a busy day. At an "At Home" day, which may be a set day and hour at intervals throughout several weeks, a hostess receives many of her friends at one time, and although she owes each guest a call in return, she has the pleasure and satisfaction of being "in" when her friends call.
The evening reception) may be an elaborate affair, if the occasion requires; but in its best estate it is a simple, informal way of introducing a pleasant visitor to one's circle of friends, or of honoring a noted musician, author, or other celebrity.
11 L-L
ENTERTAINING
INVITATIONS
As has been said, the dinner takes first rank among general entertainments and usually involves more or less formality. Invitations are sent out at least two weeks in advance, and should be answered immediately. The formal invitation is engraved; the guest's name, hour and date written in by hand,
Mr. and Mrs. Henry B. Anderson
request the pleasure of Mr. and Mrs. James Brown's
company at dinner on Wednesday, April the fourteenth
at eight o'clock. 12 West Burton Place, March the thirty -first.
For a less formal dinner a note in the first person may be sent : My dear Mrs. Brown:
Will you and Mr. Brown dine with us informally on Thursday evening., January the eighteenth, at eight o'clock?
Sincerely yours,
Elizabeth Smith Anderson. 12 West Burton Place, January the fourth.
The dinner in this case may be quite as formal as that for which the third-person invitation was sent, and evening dress is required.
For a very informal little dinner an unconventional note is sent a week or less before the date set; and dinner dress is not required.
Invitations to luncheon are similar to those used for dinner, although, as the affair is generally less formal, the engraved invita- tion is much less frequently used.
Invitations for afternoon or evening occasions vary according to the number of guests and the degree of formality. For small, informal affairs the hostess simply uses her visiting card (or one engraved a trifle larger), writing in the lower left-hand corner, "Cards," "Musicale," or whatever the entertainment is to be,
12 L-L
ENTERTAINING
and under it the date and hour. She may write under her own name, "To meet Miss Mary Jones" if the entertainment is given in honor of Miss Jones. Often, however, the cordial little note of invitation is preferred by many, perhaps because it carries a more direct and personal appeal. It is a subtle compliment, sometimes well calculated to make a diffident invited guest feel that she is really wanted.
The Formal Dinner Party
For the large dinner party, guests are expected to arrive at the hour appointed, and courtesy does not demand that the hostess wait more than fifteen minutes for a tardy guest.
Each gentleman finds on a tray in the dressing-room a small addressed envelope containing a card on which is written the name of the lady whom he is to escort to dinner, and "R" or "L" in one corner to indicate on which side of the table they are to sit. If he does not know the lady, the hostess should see that he is presented to her.
Introductions
The hostess stands near the door and receives the guests, making such introductions as are convenient. In general, the "roof introduction'* is considered sufficient — especially at large dinners. Introductions, however, should be given wherever possible, for they make intercourse among one's guests easier.
On the other hand, it is not considered good form for a hostess to interrupt a conversation between guests for the purpose of making an introduction, or to introduce a guest upon his entrance to more than one other at a time.
In making introductions the names should be pronounced as distinctly as possible; nothing is more discourteous to one's guests than a muttered introduction. A certain deference is to be observed in regard to sex, age, and office or public position. The gentleman is always presented to the lady, the usual form being, "Mrs. Brown, allow me to present Mr. Smith: Mr. Smith, Mrs. Brown." In introducing two women, either may be pre- sented to the other, unless the difference in their ages is very evident, in which case the younger should be presented to the older. With regard to office or station, the presentation is made to the distinguished guest, thus: "Governor Clark, allow me to present Mr. Newton: Mr. Newton, Governor Clark.'* The
13 I/-L
ENTERTAINING
exact words used in introductions are immaterial, so that the proper order is preserved. Where sex, age, and position play no part, it is sufficient to say "Mrs. Bell, this is Mrs. Adams: Mrs. Adams, Mrs. Bell"; or, in the case of two men, "Mr. Grant, Mr. Wilson."
The tactful hostess usually adds to an introduction some remark which will enable the guests to converse more readily. She may say, for instance, "Mrs. Brown, allow me to present Mrs. Smith; Mrs. Smith has just returned from London"; or "Mrs. Smith, this is Mrs. Brown; two such ardent club women should know each other." There are very few persons who will not be grateful for some such hint.
Seating the Guests
The servant watches the number of guests, and when all have arrived announces dinner; or in case of a belated guest, he waits for a signal from the hostess. When dinner is announced the host offers his right arm to the lady who is to sit at his right. The other couples follow; then, last, the hostess with the gentleman who is to sit at her right.
Guests are enabled to find their places easily by means of "place cards," on which the name of each guest is distinctly written. Confusion in seating the guests is thus avoided, and those who are congenial can be placed near each other.
The host and hostess may sit at the ends of the table or in the middle of each side. The lady who is to be especially honored sits on the host's right, she who is to be honored next, on his left. Similarly, two gentlemen are honored by seats on the right and left of the hostess.
The hostess should, as far as possible, bring together only guests who "mix well," and should select the dinner partners tactfully. Two very quiet people should not be seated together, or two who have very decided opinions, or two who are known to be uncon- genial. The dinner should be a feast of good things other than food, and conversation should be as entertaining as possible. Upon host and hostess, of course, devolves the duty of keeping conversation alive, though the guests are expected to do their part. Many a hostess has saved the day by a bon mot or a tactful change of subject. Some women are born hostesses, most women can be made, or rather can make themselves, successful hostesses. The chief essentials are tact, which is the saving grace of women, the ability to be interested in many things, and true kindliness.
14 L-L
ENTERTAINING
Courtesy, after all — that is, true courtesy — is a matter of the heart, and is not dependent upon a knowledge of social usages. Some women, notably poor conversationalists, are still very charming hostesses. In them thoughtfulness and tact make up for lack of brilliancy.
For the sake of her own peace of mind, however, the hostess should leave nothing to chance. All should be carefully planned beforehand, the servants properly instructed, and everything in readiness before the guests arrive, so that the dinner may proceed with the smoothness of clockwork, with the hostess as free from care as the guests at her own table.
Menu-Making
In arranging the menu too much should not be attempted and each course should be in pleasing contrast to the last. Except for a very elaborate dinner, raw oysters, a clear soup, fish, one entree, a roast with potatoes and one other vegetable, salad with cheese straws or crackers and cheese, an ice, fruit and black coffee should be sufficient. Butter is seldom served except at the informal dinner.
OUTLINE MENU FOR FULL COURSE DINNER
SHELLFISH ("Appetizer") — on ice with lemon — light oyster crackers.
CLEAR SOUP— in soup plates, half full— thick slices of bread or roll folded in the
napkin. HORS D'CEUVRES ("Relishes")— olives, celery, radishes, etc., passed after soup is
served.
FlsH — with appropriate sauce, potato balls and cucumbers if possible. ENTREE — patties, timbale of chicken, or creamed dishes in paper cases (bread
passed). MEAT— with appropriate sauce, jelly, potatoes, one vegetable with fruit. (Sherbet,
or "punch," may be served as a course.) GAME, OR YOUNG POULTRY — served whole if small; others in halves or slices;
varying accompaniments. SALAD— (usually vegetable) served with the game— may be accompanied with
Brie, Roquefort, or cream cheese and crackers. (Salad and cheese sticks
may be served in place of game.) HOT PUDDING — with sauce.
GLACE — ice, ice cream or frozen dessert — svith sweet wafers. DESSERT — nuts, fruits, bonbons, crackers, cheese. COFFEE— black, served with sugar alone. (Cafe noir.)
15
ENTERTAINING
COMPLETE MENU
WAFERS BLUE POINTS HORSERADISH
CONSOMME OLIVES CELERY SALTED ALMONDS
BAKED FILLETS OF HALIBUT, HOLLANDAISE SAUCE
POTATO BALLS CUCUMBERS
CHICKEN TIMBALES
SPRING LAMB MINT SAUCE NEW POTATOES IN CREAM ASPARAGUS TIPS
ORANGE PEKOE SHERBET ROASTED GROUSE LETTUCE, FRENCH DRESSING
PLUM PUDDING, LEMON SAUCE
MAPLE MOUSSE SWEET WAFERS
FRUIT ROQUEFORT CHEESE NUTS BONBONS
CAFE Norn
A LITTLE DINNER MENU
ANCHOVY CANAPES
CONSOMME
ROAST DUCK WITH BROWN SAUCE
CREAMED CELERY BAKED SWEET POTATOES
CRACKERS STUFFED OLIVES
FRUIT AND NUT SALAD
CREAM CHEESE
ICE CREAM
COFFEE
A LUNCHEON MENU
MIXED FRUIT COCKTAIL
TOMATO BISQUE
BAKED FISH HOLLANDAISE SAUCE
CREAMED PEAS POTATO CROQUETTES
CUCUMBER SALAD
WHIPPED JELLY
COFFEE
SUGGESTIONS FOR LATE BREAKFAST MENUS
FRUIT OR FRUIT JUICE TOAST OR MUFFINS OR WAFFLES
EGGS OR LIGHT MEAT SALAD, CHEESE AND WAFERS
FRENCH-FRIED OR LYONNAISE POTATOES COFFEE (IN LARGE CUPS)
RADISHES, OLIVES, SALTED NUTS
16
ENTERTAINING
All of these menus are more or less elaborate. They may be made much more simple by omitting the appetizers and desserts. For a dessert at luncheon, especially where children are served, cocoa with whipped cream is a welcome substitute. As people are learning to appreciate simplicity of diet more and more, there is a tendency to lessen efforts to plan overburdening bills of fare.
HINTS ON SERVING
The table should have its centerpiece of growing ferns or flowers, and two or four candlesticks with wax candles and pretty shades. No edibles, with the exception of bonbons, salted nuts or crystal- lized fruits in compotiers, appear upon the table. All the china used in the same course should match wherever possible, but a different set of plates is permissible for each course.
A supply of extra silver should be laid out in convenient fashion on the sideboard, and finger-bowls, dessert plates, after-dinner coffee cups and spoons should be in readiness on the side table. Water in the finger-bowls should be warm, with perhaps a dainty flower or a leaf of rose geranium floating on the surface.
1. Food should always be placed before guests from the right.
2. When a dish is presented from which a guest is to help him- self, it should be passed to the left.
3. When a course is finished, the plate should be removed from the left.
4. Plates should be before the guests when they take seats at the table, and when one plate is removed it should be immediately replaced by another.
5. At the right of the plate have oyster fork, soup spoon and knives in the order of use, the one first needed farthest from the plate. On the left lay the forks in the order of use, the one first needed farthest from the plate. Let the bowls of the spoons and the tines of the forks be turned upward and the cutting edges of the knives toward the plate. The napkin, simply folded, is placed at the left of the forks and parallel to them with the open corners nearest the guest. A small thick piece of bread or a dinner roll may be laid on the napkin or inserted in the fold. The guest removes the napkin, leaving the bread at the side of the plate until he wishes to eat it.
6. Set the glass for water above the plate near the end of the knife. Each glass should be filled with cracked ice before the water is poured.
7. Before the dessert is served all the plates, small silver, salt
17 I^L
ENTERTAINING
and pepper shakers, and all the glasses that will not be used again, should be removed. Then the table should be "crumbed," using a silver crumb knife and tray or a napkin and plate.
8. Spoons or knives and forks for the sweet course are usually supplied after the table is cleared. Spoons or knives are laid to the right of the plate; forks to the left. If forks only are called for, they are placed at the right.
9. Black coffee in small cups (for which sugar is passed) is the last course, and should precede the finger-bowls unless the coffee is to be served to the ladies in the drawing-room. In that case the finger-bowls should be placed before the ladies leave the table.
10. If the coffee is to be served in the drawing-room the waitress covers a large tray with a white napkin, arranges the filled cups, smoking hot, upon it, and carries it into the room where the guests are assembled. Many hostesses prefer this way of serving.
When there is only one pair of hands to do both cooking and serving, still less formality should be observed. The service plate should be omitted; all the knives and forks to be used should be upon the table, with salts and peppers at the corners of the table, or one for every two persons. Bread-and-butter plates, containing butter-ball, and a small butter knife should be placed at the left of the cover before dinner is announced, and a dinner roll folded into the napkin. Glasses should be filled with ice water and every- thing needed should be on the side table before the guests are seated. The plates for each course served on the table should be placed in a low pile, not more than three or four at a time, in front of the host or hostess. As each is filled the maid will lift it to her tray, carry and place it before the guest.
Where there is no maid, as is the case in seven-eighths of Ameri- can homes, the tea- wagon, or " service wagon " may be a most con- venient substitute. Upon it, close at the left side of the hostess, may be placed all the extra accessories for the various courses, and it may be used later for carrying soiled dishes into pantry and kitchen.
THE INFORMAL DINNER
The informal dinner, to which only a few guests are invited, is served almost like the formal dinner; but where there is only one waitress it is customary to do much of the serving at the table.
For this simple dinner, soup, a roast, two vegetables, a salad, dessert and coffee amply suffice.
Soup may be served by the hostess from a tureen. The waitress
IS i.-i.
ENTERTAINING
takes one soup-plate at a time from the sideboard, placing it in front of the hostess; when it is filled she passes it to the guest and brings another. Fish may be served by the host and passed in the same manner as the soup. The roast is carved by the host: but entrees, if included in the menu, are served from the side, Vegetables and sauces should be placed on the side table and passed to each guest when required. The salad may be brought in on individual plates or served on the table by either host or hostess. The dessert is served by the hostess, and the coffee, unless brought in cups from the kitchen, is poured by her. Bon- bons and relishes are usually on the table.
AFTERNOON TEA
The serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, whether at an entertainment to which cards for "Afternoon tea at four o'clock" are sent, or during the customary afternoon calls. In the former case, naturally, the refreshments are usually more elaborate, though in no case should they be heavy, as dinner is so close at hand.
For the small reunion of friends, the tea should be made and served by the hostess in the drawing-room or living-room; or in summer weather, out-of-doors. Simple sandwiches and cakes are served with hot tea, coffee or chocolate; though tea is preferable, because less rich and held by most women in high esteem.
In hot weather, however, iced coffee, tea, or punch is usually more acceptable. No service or assistance is necessary except to bring in the required articles; the hostess or a friend makes the tea and the guests help each other and themselves.
For the more pretentious afternoon tea, refreshments are served in the dining room, from a table made beautiful with flowers, lights and tempting viands. At one end of the table is usually a tea-service and at the other a service for chocolate; each is pre- sided over by a friend of the hostess. The refreshments include sandwiches, fancy cakes, olives, bonbons, etc. These are passed to the standing guests by waitresses or young girls, also friends of the hostess. Napkins are a convenience, but not a necessity; sandwiches and cakes are usually placed on the saucer or a plate under it. In summer weather, frappe, glace, sherbet, or any suitable frozen dessert is sometimes served in addition to the other delicacies.
19
ENTERTAINING
THE EVENING COLLATION
Evening refreshments may be of infinite variety — from the very simple to the most elaborate — without regard to appetite or diges- tion. The menu may include hot bouillon, hot entrees, sandwiches, cold entrees, salads, coffee, salted nuts, ices and cakes. Coffee may be served in teacups with the supper or in after-dinner cups as a last course. The second way is necessarily customary where guests are not seated at tables.
Only the daintiest of china, glass and silver should appear on the table, and all crowding should be avoided; dishes can be replenished from the pantry if necessary. The table may be simply or elaborately decorated, according to the kind of enter- tainment, the season, and inclination of the host. Candle light, because of its soft radiance, is preferred to any other; and the candlesticks themselves add beauty of the appearance of the table.
20
s
o I
= w * 9
B a)
in
S- »
1 1
APPETIZERS
And through the hall there walked to and fro, A jolly yeoman, master of the same, whose name was Appetite. • — Spenser' 's Faerie Queene.
22
APPETIZERS
A APPETIZERS, which are served at the beginning of a meal, are •L\- invitations'to the feast, as it were, because their piquant flavors or high seasonings stimulate digestion to wait on appetite. Native oysters and clams on the half-shell, or imported caviar (the salted roe of sturgeon), or anchovies (tiny fish) served as canapes, constitute this course at formal dinners; but for other meals the fruit cocktail forms a pleasing introduction, especially at luncheons. This dainty appetizer, served in its appropriate glass, set on a linen or paper doily on a plate, is not only very palatable, but may form part of the table decorative scheme.
OYSTER COCKTAIL No. 1
12 oysters 1 saltspoon salt
1 teaspoon grated horseradish Dash of red pepper
1 teaspoon tomato catsup 1 teaspoon tabasco
2 tablespoons lemon juice
Put three oysters in each glass, Mix the horseradish and sea- sonings and pour the sauce over the oysters.
OYSTER COCKTAIL No. 2
12 oysters 1 tablespoon tomato catsup
1 tablespoon lemon juice l/z saltspoon paprika
1 tablespoon Worcestershire sauce 1 saltspoon salt 5 drops tabasco
Put three oysters in each glass- Make a sauce of the other in- gredients and pour over the oysters,
LOBSTER COCKTAIL
Cut the lobster into small pieces; mix well with tomato catsup, lemon juice and salt. Serve in cocktail glasses.
23 *-*
APPETIZERS K ***** for »
Family of Four
CLAM COCKTAIL
Follow either of the recipes for oyster cocktails, using little neck clams
GRAPE-FRUIT COCKTAIL
Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells • cut the edges with a sharp knife into scallops and throw them into cold water. Set the pulp on the ice. At serving time put a tea- spoon ol cracked ice in the bottom of each shell; fill with the pulp, mixed thoroughly with powdered sugar and white grapes, if de- sired; and place a maraschino cherry or bit of bright-colored jelly in the center of each. Lay on paper doilies or surround with bits of asparagus fern,
MIXED FRUIT COCKTAILS
Cut into small pieces as many different kinds of fruit as you have in the house; sweeten to taste and set on the ice to chill. At serv- ing time fill the cocktail glasses and place a maraschino cherry 01 ripe strawberry on the top of each.
Fresh or canned pineapple is one of the most refreshing fruits for cocktailst
RASPBERRY COCKTAIL
Mash a pint of ripe, red currants; strain them through cheese- cloth; pour the juice over a pint of red raspberries and set on the ice to chill. At serving time sweeten to taste and pour into the glasses, putting a teaspoon of powdered sugar on the top of each.
STRAWBERRY COCKTAIL
Slice five or six large strawberries into each glass and squeeze over them the juice of an orange* At serving time add a heaping teaspoon of powdered sugar and a tablespoon of shaved ice.
PINEAPPLE AND BANANA COCKTAIL
Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice. Serve in glasses or orange shells placed on autumn leaves or sprays o* green fern.
24
Planned for a A "DTDT7TT7T7P ^
Family of Four AtTlL 1 1Z/±LK.C>
PEACH COCKTAIL
Fill the glasses with sliced peaches; cover with orange or lemon juice; sweeten to taste ; add a little shaved ice and serve. Apricot and cherry cocktails may be made in the same way.
AMBROSIA
Fill the glasses with alternate layers of sliced orange and coeoa~ nut; cover with powdered sugar and place a maraschino cherry on the top of each.
CAVIAR CANAPES
6 squares toast 1 teaspoon chopped parsley
6 teaspoons Russian caviar 1 teaspoon chopped onion
1 hard-boiled egg
Cut the bread about one-quarter of an inch thick and two inches square (or round) and after it is toasted spread over each slice a teaspoon of ice-cold caviar0 Mix the other ingredients; spread the mixture over the caviar and serve v/ith quarters of lemon^
ANCHOVY CANAPES
Cut the bread as for caviar canapes and spread with anchovy paste. Chop separately the yolks and whites of hard-boiled eggs and cover the canapes, dividing them into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.
CHEESE CANAPES
1 cup grated cheese Dash of red peppei
1 teaspoon salt 6 slices buttered bread
Cut the bread into circles, diamonds or squares, butter them lightly and brown by placing in the oven or frying in deep fat. Cover each with a thick layer of the grated cheese to which the seasoning has been added. Bake in the oven until the cheese is thoroughly melted and serve at once.
HAM CANAPES
*/2 cup minced ham 1 teaspoon chopped parsiev
2 tablespoons butter 6 slices buttered bread
Mix the ham, butter and parsley to a smooth paste; prepare the bread as for cheese canapes ; spread with the mixture and serve.
25 fc-x.
APP17TT7FR ^ Planned for a
ArMrJ/ 1 l^r/iS. O Family of Four
ANGELS ON HORSEBACK (Anges a Cheval)
Oysters Lemon
Sliced bacon Cayenne pepper
Fried bread or toast
On each oyster pour a few drops of lemon, add a grain of cayenne pepper. Roll the oyster in a slice of bacon, and fasten with a toothpick. Fry until the bacon is cooked. Place each on a square of fried bread. Garnish with lemon and parsley. Serve hot with a dash of tomato catsup.
This dish may be served either at the beginning of a dinner, or as a savory, or for a breakfast or luncheon course. It is essentially for a winter menu.
26
SOUPS
Too many cooks spoil the broth — because they put no stock in it.
—Fables of a Rolling-Pin.
28
SOUPS
THIN clear soups, such as consomme and bouillon, which are used as a dinner course, are valuable advance agents of the meal, preparing by their warmth and stimulation for the heavier courses to follow. Soups containing (bits of meat and vegetables, and cream soups, are far more nutritious than clear soups, and may be made the basis of a luncheon or supper. The wise housekeeper is able to serve soup at a moment's notice by having soup stock always on hand.
MEAT STOCK
Instruct the butcher to deliver all bones and trimmings removed from roasts; and save all meats and gravies left over from previous meals. By so doing soup may be at once economical and good.
To every pound of meat and bone use one quart of cold water. Cut the meat into pieces and ask the butcher to crush the large bones, so that the gelatine and fat may be fully extracted. Put all in a covered kettle on the back of the stove. When the water be- comes red bring the kettle forward and let it heat slowly. Keep the water below the boiling point for three or four hours. If more water is needed, add boiling water. It is not necessary to remove the scum that rises.
Stock should be prepared at least one day before it is to be used, so that the fat on the top may harden and be removed. Do not remove the fat until it is necessary, however, as it aids in keeping the stock sweet.
VEGETABLE STOCK
1 carrot 1 tablespoon sugar
1 onion 4 tablespoons olive oil
1 Btalk celery 2 quarts cold water
2 turnips 2 bay leaves
2 tomatoes Salt and pepper
Chop the carrot, onion, celery, turnips and tomatoes very fine. Put the sugar in a kettle over the fire, and when it is brown add
29 ™
Planned for a Family of Four
the olive oil and the vegetables. Add the water and season to taste. Let it simmer for one or two hours; strain and stand aside to cool.
CREAM STOCK
1 pint milk 1 tablespoon butter
1 tablespoon flour l/2 teaspoon salt
Red or black pepper
Melt the butter over the fire and add the flour, being careful not to let it brown. Add the milk gradually, stirring constantly to prevent lumps; then add the seasoning.
This cream sauce is used instead of stock as the foundation for many soups.
CONSOMME
2 pounds lean beaf 1 stalk celery
1 small knuckle veal 1 small carrot
2 tablespoons butter 1 bay leaf
1 small onion • 2 quarts cold water
The under part of the round of beef is the best for this soap, though any lean portions will do. Cut the beef and veal into small pieces and brown them in the butter over a hot fire. Add the cold water, onion, celery, carrot and bay leaf; simmer slowlv for five or six hours in a covered kettle. Take from the fire; cool; remove the fat; strain; reheat and serve.
BEEF BOUILLON
6 pounds beef and bone 2 quarts water
Pepper and salt
Cut and break the beef and bone, and put it in the water, letting it simmer for five or six hours. Then cool and strain through a sieve, removing all fatty matter Reheat, seasoning to taste with pepper and salt.
CHICKEN BROTH
1 chicken l/2 cup rice
1 quart cold water 1 cup water
Salt and pepper
Cut the chicken into small pieces and place it in a deep earthen dish; add the quart of water; cover it and set over a kettle of
Wanned for ft Family of Four
boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand over night. In the morning remove the fat and return the liquid to the original earthen dish. Steam the rice in the cup of water until it is soft; add it to the broth and steam the whole from one to two hours longer,
CLAM BOUILLON
1 dozen clams In shells I pint milk
2 cups water V2 tablespoon butter
Salt and red pepper
Scrub the clams and put them in a covered vessel over the fire in the water. Heat the milk separately. Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added.
OYSTER BOUILLON
25 oysters 1 pint milk
1 cup water l/z tablespoon butter
Salt and red pepper
Wash the oysters; chop them fine; cover with water or oyster juice and cook in a double boiler for one hour, closely covered; strain through a sieve; add the milk, separately heated, and the butter and seasoning. Serve in bouillon cups,
OYSTER SOUP No. 1
25 oysters and juice Salt and pepper
1 pint milk 1 hard boiled egg
1 ounce butter 1 soda cracker rolled
Vi cup chopped celery
Boil the milk and set it aside. Bring the oyster juice to a boil and remove the scum. Put the oysters over the fire with the juice and the butter; let them simmer until the edges begin to curl; add the boiled milk; bring all to a boil and add the seasoning — salt and pepper to taste. Mix the cracker and celery with the egg, finely chopped; put these into a tureen and pour the soup over them.
31 L-L
Planned for a Family ot Four
OYSTER SOUP No. 2
25 oysters and juice i pint cream stock
Drain the oysters through a colander; strain the juice through a fine sieve; bring to a boil; skim; and when clear add the oysters, washing them first to remove bits of shell. Let them cook slowly until the edges begin to curl; add the cream stock and serve*
CLAM SOUP
25 small clams l/2 teaspoon chopped parsley
1 pint milk 1 rolled cracker
Pinch of mace 2 tablespoons butter
1 hard-boiled egg l/2 teaspoon flour
Wash the clam shells very clean; place them in a pan in the oven for about five minutes, or until the shells open; then remove them from the shells, saving all the juice. Unless the clams are small chop them very fine. Heat the milk; add the juice, the mace, parsley, egg, rolled cracker, and the butter mixed with the flour. Last of all add the clams; bring to a boil and serve.
CHILE BISQUE
4 sweet chile peppers 1 egg
*/2 cup boiled rice % cup cream
Tabasco and salt 1 pint hot milk
Remove the seeds and veins from the peppers; boil and press the pulp through a colander. To this add a cup of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat the egg; add the cream, then the hot milk, and pour all into the bisque.
CREAM OF POTATO
2 medium-sized potatoes 1 bay leaf
l/4 tablespoon chopped onion 1 sprig parsiey
1 pint cream stock
Pare the potatoes and let them soak in cold water for half an hour; then put them in boiling water with the bay leaf and onion, and when soft drain off the water and mash, saving the water and returning the mashed potatoes to it. Strain through a sieve and add the cream stock slowly. Just before serving add the parsley, finely chopped.
32 L-L
Planned for a f Four
CREAM OF TOMATO
1 pint stewed or canned tomatoes 1 tablespoon sugar 1 pint cream stock Pinch of baking soda
Heat the tomatoes; strain and add sugar and a pinch of baking soda. At the moment of serving stir in the boiling cream sauce, very slowly to prevent curdling. A spoonful of whipped cream may be served on the top of each plate if desired.
CREAM OF PEA
1 cup cooked or canned peas 1 sprig mint
1 cup water l/2 bay leaf
1 tablespoon chopped onion 1 teaspoon sugar
1 tablespoon butter 1 pint cream stock
Brown the onion in the butter; add it to the peas, mint, bay leaf, sugar and water and let all simmer slowly for one half hour. Strain through a fine sieve; add the cream sauce and serve.
PEA-POD SOUP
2 quarts pea pods 1 cup shredded lettuce 1 quart water • 1 pint cream stock
Put the^pea pods in the water over the fire, adding the lettuce it you have it, although this is not necessary. Boil down to one pint; strain and add to the cream sauce.
Left-over cooked peas, pressed through a colander to remove the skins, may be added if desired,
CREAM OF CELERY
1 stalk celery V2 tablespoon chopped onion
1 pint boiling water V2 bay leaf
l/2 teaspoon salt 3 cups cream stock
Wash and scrape the celery; cut it into half-inch pieces and cook with the water, salt, onion and bay leaf until thoroughly tender. Mash in the water in which it has boiled; add the cream sauce and serve.
CREAM OF ASPARAGUS
Proceed as with cream of celery soup, substituting one half bundle of fresh asparagus or an equal amount of canned for the
33 M.
QOTTDQ Planned Tor a
OU UJrO Family of Four
stalk of celery. Or, the tips of a bundle of asparagus may be cut oif for table use and the remainder used for soup. In either case the asparagus will be better if mashed through a colander, thus removing the woody portions.
CREAM OF CORN No. 1
3 ears corn 1 bay leaf
Water to cover the corn 1 pint cream stock
Run a sharp knife down through the center of each row of ker- nels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in suf- ficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the creani sauce and serve.
CREAM OF CORN No. 2
1 pint canned corn 1 bay leaf
^ . 1/2 tablespoon chopped onion 1 pint cream stock
Cook the corn, onion and bay leaf for fifteen minutes; add the cream sauce and serve
CREAM OF SPINACH
1 quart spinach l/2 table*Mooon chopped onidi,
1 pint creani stock
Wash the spinach thoroughly; throw it into a dry kettle and place over the fire, stirring until the spinach is wilted. Dram the spinach, saving the water; chop it very fine; return it to the water; add the onion and cook until thoroughly done, adding a little more water if necessary. Mash in the same water; strain and add the juice to the hot cream sauce.
CREAM OF LETTUCE
Follow the recipe for cream of spinach, substituting one head of lettuce for the quart of spinach,
34 H-L
Planned lor a Family of Four
MOCK TURTLE SOUP
1 calf's head 1 lemon
3 quarts water 1 tablespoon Worcestershire sauce 6 potatoes 2 tablespoons butter
2 hard-boiled eggs l/2 tablespoon sweet marjoram
Salt and pepper
Clean the calf's head thoroughly and boil it in the water until tender; then pick the meat from the bones and cut it into small pieces. Add the potatoes cut into small dice, the eggs, chopped, the lemon juice, Worcestershire sauce and butter: season with salt, pepper and sweet marjoram; use drop dumplings if desired.
GUMBO SOUP
1 pound beef 1 small carrot
1 quart okras 1 large tomato
1 small onion Pinch of cloves
1 sprig parsley Salt and pepper
2 quarts cold water
Cut the beef into small pieces; wash the okras and cut them in slices. Slice the onion; chop the parsley; grate the carrot; and cut the tomato into small pieces. Add the water and seasoning and bring all to a boil. Set aside to cool; skim off the hardened fat; return to the fire and let simmer slowly for four hours, closely covered.
BEEF SOUP
2 pounds shin of beef 1 teaspoon sweet marjoram
4 tablespoons butter 2 whole allspices 2 onions 2 whole cloves
2 carrots Pinch of mace
1 stalk celery Salt and pepper
2 bay leaves 2 quarts cold water
1 tablespoon cornstarch
Cut the beef into small pieces; put it in a pan with the butter and brown over a hot fire. Take out the meat and put it in a large kettle with the onions, carrots and celery all chopped fine; add the seasoning and water; bring to a boil and skim well. Set aside to simmer, closely covered, six or eight hours; then strain and set away. Next day remove all the fat from the top and boil half an hour. Thicken with a tablespoon of cornstarch mixed with a little cold water; boil three minutes and serve.
35 L-L
Planned for a Family of Four
MUTTON SOUP
2 pounds neck of mutton 1 onion
2 quarts cold water 1 tomato
1 turnip 1 tablespoon pearl barley
Salt and pepper
Put the mutton in a kettle with the water, vegetables sliced, barley and seasoning. Bring to a boil; skim off the fat and scum; place at the back of the stove to simmer slowly for three hours. Keep the vessel closely covered.
TURKEY-BONE SOUP
Turkey bones 2 carrots
Water to cover bones 1 tablespoon barley
1 onion 1 tablespoon rice
1 stalk celery 1 sprig parsley
3 potatoes Pepper and salt
Put the turkey bones in a kettle and cover them with water; boil slowly for three hours; add the other ingredients, chopping the onCons, parsley and celery and cutting the potatoes and carrots into small dice. Boil until the vegetables are tender' season to taste and serve.
CHEESE SOUP
3 cups milk 1 cup grated cheese
1 tablespoon flour Salt and paprika
Heat the milk in a double boiler, reserving a little to mix with the flour; add this and cook thoroughly. When reauy to servo add the cheese and seasoning.
OX-TAIL SOUP
1 ox-tail 1 stalk celery l/2 tablespoon drippings 1 bunch parsley
2 quarts cold water 2 cloves
I onion 2 peppercorns
1 teaspoon salt
Cut ox-tail into pieces, separating at the joints. Brown the onion in the drippings of salt pork. Put the meat in a kettle with the water; when it reaches the boiling point add the spices, the onion and the celery and parsley finely chopped. Let simmer for four hours; strain and cool and remove the grease. Reheat; add the salt and serve,
36 L-L
Planned for a Family of Four
PEPPER POT
3 pounds tripe 1 chopped onion
2 quarts water l/z tablespoon sweet marjoram
Small knuckle of veal J/2 bunch parsley and thyme
Water to cover veal Salt and pepper
2 potatoes Dumplings
Boil the tripe for six hours the day previous to using and save the liquor. Boil the knuckle of veal in a separate vessel in suf- ficient water to cover it; when the meat separates from the bones' strain and add the liquor to the tripe liquor with the seasoning, potatoes and onion. Cut the tripe into pieces half an inch square^ and the potatoes likewise. Boil all together for fifteen or twenty minutes, adding the dumplings ten minutes before serving time.
MULLAGATAWNY SOUP 1 tablespoon beef drippings 2 cloves
1 large onion 2 peppercorns
2 quarts stock l/2 teaspoon curry powder
2 tablespoons chopped carrot l/2 teaspoon salt
3 tablespoons chopped celery 2 tablespoons boiled rice
l/2 lemon */f cup cooked chicken or veal
Slice the onion and fry it brown in the drippings; put it into the stock, together with the carrot, celery, lemon juice, cloves and peppercorns. Mix the curry powder and salt to a smooth paste with a little water, and add that also. Simmer one hour, strain and cool; remove the fat; add the chicken and rice; reheat and serve.
CHICKEN GUMBO
1 tablespoon butter 3 small tomatoes
1 tablespoon chopped onion Less desirable pieces chicken
1 quart sliced okra Flour
2 quarts hot water Salt and pepper
Brown the onion in the butter; add the okra and fry until the okra will rope from a spoon. Stir constantly. Pour all into the hot water and boil down to a quart. Scald the tomatoes; peel them; cut into small pieces and add to the soup. Next sprinkle with salt, pepper and flour the wings, back, neck and other undesirable portions of a chicken and fry them a light brown. Lift from the frying pan with a fork and add to the soup one half hour before serving.
37 M.
Q/"VlT|Jp Planned for a
Family of Four
JULIENNE SOUP
1 quart stock 1 small onion
i small carrot 1 small tomato
1 small turnip 1 quart boiling water
1 small potato 1 tablespoon barley
Salt and pepper
Cut the vegetables into small pieces, add the water, barley and reasoning and let all simmer slowly until the vegetables are tender. Add the stock; bring to a boil and serve.
ECONOMICAL SOUP
1 quart stock 2 cloves
1 onion 2 peppercorns
1 small carrot 1 bay leaf
1 teaspoon salt 1 sprig parsley
Water to cover vegetables Pinch of mace
Leaves and root of celery stalk
Chop the vegetables and cook them together with the herbs and seasoning in water sufficient to cover them. When done* add the stock and bring to a boil.
BARLEY SOUP
1 quart stock 1 teaspoon salt
2 tablespoons barley 1 quart water
l/2 saltspoon pepper
Wash the barley and soak it in a quart of water; cook in the same water until tender; drain and add with the seasoning to the boiling stock.
Kice, tapioca or sago may be substituted for the barley.
VERMICELLI SOUP
l/2 cup vermicelli 1 teaspoon Worcestershire sauce
1 quart stock l/2 teaspoon salt
l/2 saltspoon pepper
Cook the vermicelli about ten minutes in boiling salted water; dram and add to the boiling stock, together with the seasoning.
Macaroni may be substituted for the vermicelli if desired; but it will have to cook longer — about half an hour.
38 L-L
Planned for a QfYTTTX Family of Four OUUJr
NOODLE SOUP
1 quart stock Vz teaspoon salt
Noodles J/2 saltspoon peppet
Bring the stock to a boil; add the noodles and seasoning; let both boil together for about five minutes, and serve. The noodles may be made according to the following directions:
1 egg
1/2 teaspoon salt
Sufficient flour to make stiff dough
Beat the egg; add the salt; then the flour, sufficient to make a very stiff dough. Knead; toss on a slightly floured board, and roll as thin as possible. Cover with a towel and set aside until the surface is dry; then roll like a jelly roll and cut off thin slices. Dry, and when needed cook twenty minutes in boiling salted water. Drain and add to soup.
BLACK-BEAN SOUP
1 pint pink kidney beans 1 Bermuda onion, chopped
1 quart liquid 1 button garlic
Yi cup butter, oil or beef fat 1 tomato, sliced
Soak the beans over night and boil them until tender; mash with potato masher and return to the water in which they were cooked, of which there should be about a quart. Run this puree through a sieve to free it from hulls. Fry the onion and garlic in the fat until brown; adding the tomato. When well cooked strain through a colander; add to the puree; let simmer for ten minutes, and serve.
TOMATO SOUP
1 pint stewed or canned tomatoes 1 bay leaf
1 pint water or stock 1 tablespoon butter
1 small onion 1 tablespoon flour
Salt and pepper
Put the tomatoes over the fire with the water, onion and bay leaf; cook slowly for one half hour; strain through a fine sieve; wash the saucepan; return the tomatoes to it and put again over the fire. Add the butter and flour well rubbed together; stir until smooth; season to taste and serve with Croutons.
39 t-t.
SOUPS PIanncd for a
Family of Four
VEGETABLE SOUP No. 1
l Vs ounces butte- 1 cup beans or split peas
1 small onion 2 quarts water
l/2 carrot Pinch of mace
1/2 stalk celery 1 dozen allspice
Sait and pepper
Put the butter in a large kettle over a slow fire. While it is inciting slice the onion, cut the carrot and celery into small pieces, and put them in the butter, covering them closely until they are slightly browned. Have ready the beans or peas which have been soaked in cold water all night, and bring them to a boil in a quart of water. When the vegetables are browned pour the boiling peas over them; add another quart of water; bring all to a boil ; skim well and add the seasoning. Cover the kettle and let it simmer for three hours. Then strain the vegetables and press them through a colander. Return all to the kettle; bring to a boil and serve.
VEGETABLE SOUP No. 2
l/2 cup chopped enion 1 tablespoon chopped pepper
1 tablespoon butter or drippings ll/% teaspoons salt 1V2 quarts water 1 saltspoon pepper
2 cups shredded cabbage 1 tomato
l/2 cup chopped carrot 1 cup sliced potato
1 leek 1 tablespoon chopped celery
Brown the oiiiovi slightly in the butter or drippings. Have the water boiling hard and add all the vegetables except the potato and tomato. Boil rapidly for ten minutes; then gently for one hour. Add the other ingredients and cook one hour longer. Have the cover partially off the kettle during the entire time.
PIMIENTO BISQUE
Vz cup rice */2 teaspoon salt
3 cups chicken stock % teaspoon tabasco sauce 3 pimientoes Yolk of 1 egg
34 cup cream
Wash the rice; cook with the stock until tender; press through a sieve; add the pimientoes, likewise pressed through a sieve, and the seasonings. Bring to a boil; add the egg, beaten with the cream, and serve in bouillon cups with Imperial Sticks
40 L-L
Planned for a Family of Four
CLAM CHOWDER
l/2 peck of clams in shell 1 quart hot milk
3 potatoes 6 rolled crackers
l/2 pound bacon 1 tablespoon chopped parsley
1 tablespoon chopped onion V& teaspoon salt
l/2 saltspoon pepper
Wash the clams and place them over the fire in a large covered kettle, with sufficient water to keep the under ones from burning. When the shells at the top have opened, remove all the clams, ana when cool enough to handle take them from the shells. Remove the skins and cut into small pieces, leaving the soft part whole. Let the liquor settle; then pour off the top, being careful not to take any of the sediment.
Cut the potatoes into small dice and parboil them, pouring off the water afterward. Cut the bacon in very thin slices and fry. Remove the bacon and fry the onion in the bacon fat and strain. Then boil bacon, onions and potatoes together until the potatoes are tender Use just enough boiling water to cover them, and drain when done.
Reheat the clams and their liquor; add the hot milk, seasoning, rolled crackers, bacom, onion and potatoes; let all simmer together for five minutes; add the parsley and serve.
CORN CHOWDER
1 ounce salt pork 1 cup boiling water
2 potatoes 1 pint can corn 1 small onion 1 pint hot milk
Salt and pepper
Pare and slice the potatoes and onion. Cut the pork into small dice and put over the fire, cooking until crisp and brown ; then add the potatoes, onion and boiling water. Boil for one half hour; add the hot milk, corn and seasoning; bring all to a boil and serve.
TO SERVE WITH SOUP
Croutons
Cut bread into half-inch slices; remove the crusts and cut into cubes; put in shallow pans and brown in the oven. Buttering the bread will improve the flavor and insure quick browning.
41 I^L
Planned for a Family of Four
Pulled Bread
Place a loaf of baker's bread in a baking pan and cover it witL a tin plate. Let it remain in a moderate oven about twenty minutes, or until heated through; then with a fork remove tne crust and tear the soft part into large ragged pieces. Spread these pieces in a pan and place them in a hot oven until crisp and brown.
This is the bread frequently recommended for dyspeptics, but is delicious served in the place of crackers.
Imperial Sticks
Cut stale bread into one-third-inch slices and remove the crusts. Spread both sides thinly with butter; cut into narrow strips and brown in a quick oven. Serve with soup in place of croutons or crackers.
42
FISH
There be an good fish in the sea as ever yet were caught.
— Proverb.
14
FISH
impression that fish, because they are rich in phosphorus, •*- are particularly good food for brain workers, is not neces- sarily true. The fact that they are easily digested, especially the white-fleshed kinds, may partially account for this reputation. Coming into their prime, as they do, at the end of winter when the system is meat-weary, and bringing with them the refreshing flavor of the sea, fish afford a pleasant and welcome change of diet.
Fresh fish have firm flesh, bright eyes and gills, and do not have an offensive odor. In stale fish there is danger of ptomaine poison- ing. This danger is greatest in fish which have been preserved frozen, and have been kept for some time after thawing.
If fish have not been cleaned when they come from the market, clean them immediately. Wash, wipe, and sprinkle with salt. If placed in the refrigerator, slip the plate into a paper bag to keep the odor from other food; or set the plate on a pan of ice and keep it in the cellar.
Frozen fish should be soaked in cold water until thawed, and then removed. Soak salt fish in fresh water, skin side up, to draw out the salt.
White-fleshed fish, such as shad, blue-fish, mackerel, and salmon, have fat distributed more or less throughout the body, and are seldom fried. They are usually baked, broiled cr planked.
Of the Great Lakes fish, white-fish are the finest. They are cooked in various ways, but are often planked. Of other fresh water fish, trout, black bass, and catfish are the best known.
Codfish, haddock, and halibut may be found in market the year around, but are not really good in June, July, August and Septem- ber. Flounders are at their best in May. Shad are best in April and May, and are in season only in the spring and early summer. Blue-fish come in summer and early autumn.
45 I>-L
FISH Planned lot a
JX1 Family of Four
Of bivalves (shell-fish), oysters and scallops are winter fish; clams are year around, being much used in summer when oysters are out of season. Of crustaceans (crust-fish), lobsters are to be found in market throughout the year, but are best from June to September. Crabs also are best in summer. Soft-shell crabs are so called because they have shed their hard shells, and have been caught before their new shells harden,
CLEANING FISH
To remove the scales hold the fish by the tail and scrape firmly toward the head with a small sharp knife, held with the blade slanting toward the tail. Scrape slowly so that the scales will not fly, and rinse the knife frequently in cold water.
If the fish is to be served whole, leave the head and tail on and trim the fins; otherwise remove them.
To open small fish make an incision under the gills and squeeze out the contents by pressing upward from the middle with the thumb and finger. To open large fish split them from the gills half way down the body toward the tail; remove the entrails and scrape and clean, opening far enough to remove all the blood from the backbone, and wiping the inside thoroughly with a cloth wrung out of cold, salted water.
To skin a fish remove the fins along the back and cut off a narrow strip of the skin the entire length of the back. Then slip the knife under the skin that lies over the bony part of the gills and work slowly toward the tail. Do the same with the other side.
To bone a fish clean it first and remove the head. Then, begin- ning at the tail, run a sharp knife under the flesh close to the bone, scraping the flesh away clean from the bone. Work up one side toward the head; then repeat the same process on the other side of the bone. Lift the bone carefully and pull out any small bones that may be left in the flesh
BOILED FISH
Wipe the fish carefully and if fresh, sprinkle thoroughly with salt. Wrap it in a piece of cheesecloth to hold the fish together and to prevent the scum from clinging to the fish, and place it in a kettle of boiling water, adding a teaspoon of salt and a tablespoon of vinegar to every two quarts of water, also a slice of onion, a bay
40 L-L
Planned tor • Family of Four
leaf and a sprig of parsley Cook slowly, following the time table in the front of the book ; lift and drain carefully; open the cloth and turn the fish upon the serving platter, garnishing with parsley and slices of lemonr The fish is done when the flesh is firm and separates easily from the bone*
As fish used for boiling has Jittle fat and is cooked in none, it needs a rich sauce to make it palatable. Drawn butter^ egg, Hollandaise and Bechamel sauces are used*
BAKED USB
Wash and dry the fish, rubbing inside and out with salt; stuff with forcemeat or bread stuffing and sew0 Cut gashes two inches apart on both sides, alternating, and into each slip a narrow strip of salt fat pork. Sprinkle with salt and pepper and place in a hot oven without water. As soon as it begins to brown add hot water and butter and baste every ten minutes* Bake until done, allow- ing an hour or more for a large fish, twenty or thirty minutes for a email one. Remove to a hot platter; draw out the strings; wipe off all water or fat and remove pork; garnish with slices of lemon well covered with chopped parsley and serve with Hollandaise sauce,
BROILED FISH
For broiling large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch slices, and smelts and other small fish left whole. Wipe the fish as dry as possible; sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter. Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler, Hold over a hot fire until the flesh side is nicely browned; then cook the skin side just long enough to make the skin crisp. Small fish require from ten to fifteen minutes, large fish from fifteen to twenty-five. To remove from the broiler loosen one side first, then the other, and lift care- fully with a cake turner. Place on a platter; spread with butter and stand in the oven for a few minutes. Garnish with lemon and serve with Maitre d'Hdtel sauce.
FRIED FISH
Wash and dry the fish; season with salt and pepper; dip in fine bread crumbs, then in beaten egg, then in bread crumbs again*
FISTT Planned for a
~ Family of Four
Place the fish in a frying basket and fry in hot fat, preferably olive oil. Be sure that the fat is hot; test it by lowering a small piece of bread; if it browns in thirty seconds the fat is sufficiently hot. Put only a few pieces of fish in the basket at a time and remove them as soon as they are brown. Garnish with parsley and serve with Tartare sauce.
SHAD ROE
Shad roe may be baked, broiled or fried. To broil, wipe dry; sprinkle with pepper and salt and cook five minutes on each side. Butter well and stand in the oven for a few minutes; then serve garnished with parsley and lemon. To fry, proceed as with fish, but cook the roe for ten minutes first in boiling water.
BAKED SHAD
Clean and split a three-pound shad, placing it skin side down in a baking pan. Sprinkle with salt and pepper; spread with butter and thin slices of bacon and bake twenty-five or thirty minutes in a hot oven. Garnish with parsley and slices of lemon.
PLANKED SHAD
Clean and split a three-pound shad. Heat the plank very hot; lay the fish upon it, skin side down. Brush the flesh carefully over with olive oil or butter; then sprinkle with salt and pepper. Bake for thirty minutes in a hot oven. It may be cooked in a gas range, having the flame over the fish. When cooked pour over the fish two tablespoons of melted butter and the juice of one lemon. Garnish with parsley, quarters of lemon, and mashed potatoes. Shape the potatoes by means of a forcing bag and star tube; brush over with beaten yolk of egg; then brown in the oven. Set the plank on a serving dish and serve.
PLANKED HALIBUT
Trim the ends of a solid piece of halibut, weighing about four pounds and cut the entire width of the fish. Peel and slice three onions into a baking pan, and on these lay the halibut. Squeeze the juice of a small lemon over it; put some pieces of butter on the top; pour in a cup of white stock, to which has been added a table- spoon of vinegar. Bake for three-quarters of an hour; baste several times with the liquid in the pan. Add a little salt.
48 L-L
SOLE COD FLOUNDER
Planned lor 6 TTTCTT
Family of Four J J.OX1
When ready lift out the fish on to a hot plank. Put some hot mashed potatoes through a forcing bag round the fish, brush with beaten egg, and return to a hot oven to brown the potatoes. Fill up the space between the fish and potatoes with hot vegetables. Decorate with pieces of cooked cucumber, which have the centers removed and filled with cooked and seasoned peas.
BAKED FILLETS OF HALIBUT
Cut the halibut into small fillets; season and place in a shallow pan, covered with buttered paper. Bake in a hot oven from ten to fifteen minutes. Garnish with parsley and serve with Hollan- daise saucea
FRIED SMELTS
Clean the smelts, leaving on the heads and tails. Sprinkle weli with salt, pepper and flour; dip in egg, then in fine bread crumbs, and fry in deep fat. Garnish with parsley and slices of lemon and serve with Tartare sauce.
SALT-FISH DINNER f
1 pound codfish 2 tablespoons fat V2 pound salt pork 2 tablespoons flour
2 cups skim milk Speck of salt
Dash of red pepper
Cut the codfish in strips; soak in lukewarm water and cook below the boiling point until tender. Cut the pork into one-fourth inch slices; cut several gashes in each piece; fry slowly until golden brown and remove, pouring off the fat. Out of two table- spoons of the fat, the flour, seasoning and milk make a cream sauce. Put the codfish on a platter with pieces of pork around it; and serve with boiled potaoes and the cream sauce,
CODFISH
Let the fish soak in cold water for four or five hours to draw out the salt; wash the fish very clean; put it in a kettle with cold water; bring to a boil; then stand aside where it will keep just below boiling temperature. When perfectly tender, drain; put on a platter and cover with cream sauce,
49 L-L
rlannsd for a Family of Four
CODFISH BALLS
1 cup codfish 1 tablespoon soft butter
V/2 cups mashed potato Dash of pepper
Yolk of 1 egg White of 1 egg Flour
Wash the fish in cold water and pull in small pieces; mix with the potatoes. Beat the egg; stir to a paste with the butter; add pepper, then the whites beaten to a stiff froth. Turn in the fish and potato; mix well with a fork; flour the hands and roll thr mixture into round balls. Flatten to one-half inch thickness and fry in hot fat.
SALMON SURPRISE
can salmon 1 cup cream sauce
1 cup mashed potatoes
Remove the salmon from the can; place it in a colander and wash under running water. Break into small pieces; mix thoroughly with hot cream sauce and pour into a baking dish. Cover with mashed potatoes and bake until the potatoes are browned.
CREAMED SALMON 1 can salmon 1 cup cream sauce
Remove the salmon from the can; place it in a colander and wash under running water or scald with boiling water. Break into suiaU pieces; stir into the hot cream sauce; bring all to a boil and serve in patty cups or on toasted bread or crackers.
FRIED SCALLOPS
Clean the scallops; cook until they begin to shrivel; drain and dry between towels. Roll in fine bread crumbs, salt and pepper; dip in beaten egg; roll again in crumbs and lower for a minute or two into very hot fat. Drain on paper and serve.
CLAMS
Clams may be stewed, panned or cooked in other ways like oysters. They are also good made into fritters.
50 *-*•
Planned tor a Family of Four
CLAM FRITTERS
3 eggs 1 cup flour
Vfe cup milk 25 clams
Beat the eggs; add the flour gradually with the milk, beating until perfectly smooth Chop the clams; drain off the juice; stir them into the batter; mix thoroughly and drop into boiling hot fat
CREAMED CLAMS
2 dozen clams % cup clam juice
1 tablespoon butter Vfe cup rich cream
1 tablespoon flour Salt and paprika
Chop the clams fine. Melt the butter and cook the flour in it; add the clams and juice; simmer for ten minutes and add the cream. Bring to a boil; season and serve with thin slices of but- tered toast.
FRIED OYSTERS
Select large oysters; drain them and dry between soft towels, Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned with salt and pepper. Lay the oysters in a wire basket, a few at a time, and lower them into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if it browns in thirty seconds the fat is sufficiently hot; if it burns the fat is too hot. Fry the oysters a delicate brown; drain them over the fat; then lay on brown paper in the oven until serving time.
Olive oil is best for frying, though suetine, cottolene, crisco, or a mixture of suet and lard brings good results. Butter alone or lard alone should never be used.
OYSTER PIE
40 large oysters */2 tablespoon chopped onion
2 hard-boiled eggs % tablespoon chopped parsley
Salt and pepper 3 tablespoons flour
Little grated nutmeg 4 tablespoons butter
Put the oysters over the fire hi their own liquor; add the other ingredients, rubbing the butter to a paste with the flour first. Stir until the butter is thoroughly melted: then DOUT into a deep
51 L-L
Planned for a FamUy of Four
pudding dish, the sides of which are lined with half puff-paste. Have an inverted cup in the center of the dish to support the top crust; cover with paste; fasten the edges securely and make a few slashes to allow the steam to escape. Bake in a quick oven for about a half hour. When brown on the top, cover with paper to prevent the crust from burning.
SCALLOPED OYSTERS
Butter a baking dish and fill it with alternate layers of oysters and bread crumbs, making the bottom layer oysters and the top layer crumbs. Season each layer of crumbs thoroughly and dot with small pieces of butter. When the dish is full moisten with equal parts of oyster juice and milk.
CREAMED OYSTERS
1 pint oysters 1 tablespoon butter
milk Salt and pepper
tablespoons flour Dash of celery salt
3/4 cup ll/2 ta
Heat the oysters in their own liquor, removing the scum that rises. Melt the butter in a separate pan; stir in the flour; add the milk gradually, stirring constantly to prevent lumps. Pour the oysters into the cream sauce thus made and just before serving add the seasoning. Serve in patty shells or on buttered toast.
OYSTER STEW
1 pint oysters and juice Salt and red pepper
1 pint hot milk or cream 1 ounce butter
Put the oysters over the fire in their own liquor; the moment they come to a boil, skim carefully and add the hot milk or cream. Skim again; remove from the fire and add the butter and seasoning.
SHIRRED OYSTERS
Place small squares of toast in a pan and on each as many oysters as it will hold, well seasoned with salt, pepper and bits of butter. Cover the pan and cook the oysters in the oven until they are plump and curled at the edges. Serve immediately.
f>2 L-L
HOW TO SPLIT AND DRESS LOBSTER
Planned Tor a IMQT3
Family of Four -T AOn
PANNED OYSTERS
25 oysters Juice of % iemon
1 tablespoon butter Salt and pepper
Squares of toast
Melt the butter over the fire; add the lemon juice, then the drained oysters. Cook until the edges begin to curl; season and serve on small squares of toast.
BROILED OYSTERS
Wash the oysters and dry them with a soft towel. Dip them in melted butter and lay them on a broiler which has been well greased with salt pork or butter. Broil on both sides for a few minutes; lay on buttered toast and season with salt, pepper and butter.
Oysters cooked on both sides on a buttered gridiron have the flavor of broiled oysters, and are more easily prepared.
TERRAPIN
Drop the live terrapin in hot water and boil until the skin can be pulled from the legs. When cool, take off the shells; pull out the claws; open the body and remove carefully the sand bag and gall, being careful not to break them; also the entrails, lights, heart, head, tail and white muscles. The remainder of the terra- pin is to be used when cut into small pieces.
STEWED TERRAPIN
1 terrapin Yolk of 1 egg
l/4 pound butter Salt and cayenne
1V2 tablespoons flour Pinch of mace
l/4 cup cream 1 tablespoon currant jelly
Rub the butter in the flour and add it to the terrapin; add the cream in which the egg has been beaten, salt, cayenne, mace and jelly. Simmer for ten minutes and serve.
LOBSTER
Select a live lobster of medium size but heavy in proportion to its size. If the tail springs back qukkly when straightened, the lobster is fresh.
5 53 L-L
Planned for » Family o£ Four
To kill a lobster grasp it by the back and put its head under hot water; then its body, and quickly cover the kettle. The lobster will die immediately, but should remain in the water about twenty minutes, boiling all the time.
The meat should not be eaten until cold and should never be kept more than eighteen hours after cooking. It should not be removed from the shell until it is to be used.
Remove the meat from the shell, discarding the gills, stomach and intestines. Garnish with small clams and lettuce leaves.
PLANKED LOBSTER
To plank a lobster heat the plank very hot. Kill the lobster by splitting it into halves, lay it on the plank shell side down; put it under the gas for twenty minutes; baste with butter; dust with salt and pepper, and cook ten minutes longer. Garnish with small fried French potato balls and grated cucumber in tiny lettuce leaves.
DEVILED CRABS
6 crabs % cup cream
1 hard-boiled egg Salt and cayenne
2 tablespoons butter % teaspoon sweet marjoram Grated nutmeg Cracker dust
1 raw egg
Put the crabs into hot water; add salt and boil for thirty minutes. Or, buy crab meat already picked and ask the dealer for six shells. Cut the meat into small pieces; add the hard- boiled egg, cream, butter and seasoning and cook for a few minutes over a hot fire, thickening the mixture with cracker dust. Fill the shells; dip them in the raw egg, beaten; then in cracker crumbs; place in a hot oven or drop into boiling fat and fry until brown*
FROGS
Only the hind quarters of frogs are cooked. Wash and dry them; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat. Or put them in a saucepan with butter, a sprinkling of flour and pepper and salt. Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter rubbed together with a little flour. Bring to a boil and serve.
64 I^L
MEATS
Some hue meat and canna eat;
And some wad eat that want it; But we hae meat, and we can eat;
So let the Lord be thankit.
— ROBERT BURNS: Grace before Meat.
56
MEATS
THE following are the words of a noted dietitian in the employ- ment of the United States Government:
" The custom of serving meat at each meal should be discouraged. Deficiency of protein need not be feared when one good meat dish a day is served, especially if such food as eggs, milk, cheese, and beans are used instead. In localities where fish can be obtained fresh and cheap, it should be more frequently substituted for meat for the sake of variety as well as economy. Ingenious cooks have many ways of * extending the flavor' of meat; that is, of combin- ing a small quantity with other material to make a large dish, as in meat pies, stews and similar dishes."
As to Digestibility. — Animal protein is more easily digested than vegetable protein, such as found in beans and peas, for flesh foods are more like the human body, and do not have to undergo the same amount of chemical change as do vegetable foods; but the drainage of the body is taxed by flesh eating, and certainly too much meat is a mistake. When used, meat should form only one- fifth, or, at most, one-fourth of a well-balanced meal. This subject is further discussed in the chapter on " Balanced Rations, " page 417.
As to Cost. — Meat is the most expensive food used in most house- holds. There is no need for buying the most expensive cuts. " The best is the cheapest," does not apply to foods. The most economi- cal food is that which supplies the most nutriment for the least money. Prices are not regulated according to their nutritive value, but according to attractiveness and scarceness. The nutri- ment in an ounce of tenderloin is no more than that of an ounce of the round or shoulder. "Much more depends upon the art and skill of the cook than upon sums laid out in the market," said Count Rumford.
57 L-L
1. Neck
2. Chuck 8. Hibs
4. Shoulder clod
& Fore shank
6. Brisket
7. Cross ribs
8 Plate
9 Navel
10. Loin
11. Flank
12. Hump IS, Round
14. Second cut rounc*
I6i Hind shank
DIAGRAM OF CUTS OF BEEF 58
Planned for a Family of Four
The time required for digestion of beet' and mutton is about the same. Pork is the most difficult of meats to digest, and is better for the use of people who do manual labor than for those who exercise little. The flesh of young animals is tender, but is less nutritious than that of older ones. Beef and mutton are tfound in the markets the year round. Veal and lamb are in season in the spring. Pork should not be used in hot weather.
The methods of cutting meats differ in different localities, but the diagrams in this chapter give the housekeeper an idea of the general divisions. As a rule, the more tender portions of unused muscles lie just below the back of the animal, but the tenderness decreases downward, toward the legs, and toward the head.
Never wash fresh meat. Wipe it with a damp cloth,
Roasting
Meats are "roasted" before an open fire, and "baked" in a closed oven, although as a matter of convenience the oven method is now commonly used. The chief point to remember is that the meat should be quickly browned in order that the crust thus formed may retain the juices. The oven should therefore be hot when the meat is put in and the heat, if possible, gradually reduced.
Wipe the meat with a damp cloth, but do not wash it. Sprinkle with pepper and salt and just a little flour, and put in a pan with a small piece of fat or drippings. When the meat is seared, add a little water and baste every ten minutes. When one side is thoroughly browned, turn over and brown the other side. When done, remove the roast; pour off almost all of the fat and make a brown sauce according to the directions in the chapter on "Sauces."
If the meat is very lean it is a good plan to lay thin slices of fat meat, bacon or pork over the top.
Broiling
The object of boiling is to coagulate as quickly as possible all the albumen on the surface of the meat, sealing up the pores so that none of the juices may escape. It is therefore a good plan to warm the gridiron before putting on the meat so that none of the heat may be conducted away. The broiling should be done ovet
59 L-L
MEATS Planned for •
O.TXJVAJ.O ^ Family of Four
a clear fire at least two inches away from the gridiron. Meat cooked by this method is more wholesome than meat cooked in any other way; ^ but if the fire is not hot, most of the juices will be lost. Season with salt, pepper and butter when the meat is done; do not season before cooking, as salt draws out the juices.
Pan-broiling is less desirable than broiling over hot coals, though when properly done the meat has much the same flavor and appearance. Have the pan red hot and if the meat is very lean, rub the pan with fat; but do not leave any fat in the pan. Sear the meat quickly on one side, then on the other; then cook, turning several times. Season and serve.
Boiling
Boiling is one of the easiest methods of cooking meat, but it is not satisfactory unless the proper method is followed. In making soup the meat is put in cold water to draw out the juices; in boiling it should be put in hot water, so that the meat and not the water may retain the juices and flavoring. Some of them will necessarily escape, but the boiling water coagulates the albumen on the sur- face of the meat, forming a sort of coat.
Salt meat should be soaked in cold water before boiling, but fresh meat should simply be wiped with a damp cloth. Have the kettle scrupulously clean; put in it enough water to cover the meat and when boiling drop in the meat. Boil hard for five minutes; then draw the kettle aside and let the meat cook slowly Cover closely and remove all scum that rises.
Frying
Frying is cooking in very hot fat, and the secret of success is to have the fat hot enough to harden the outer surface of the meat immediately and deep enough to cover the meat. As the fat can be saved and used many times, the use of a large quantity is not extravagant.
Have a frying pan with a wire basket and arrange the pieces of meat or croquettes so that they will not touch each other. Plunge them in the fat, testing it first with a small piece of bread, which should brown in thirty seconds. When cooked, drain the meat over the hot fat; shake the basket and place the pieces on soft paper so that the fat may be absorbed.
Olive oil is best for frying; but as it is expensive for general use,
GO L-L '
rianned tor a Family of Four
various compounds such as cottolene, suetine, crisco, etc., may be used. These on the whole are better than lard, which is easily absorbed and therefore apt to make the food greasy. Suet and drippings are cheapest; but suet alone cools quickly and leaves a tallowy taste.
Dry the meat; roll it in fine bread crumbs; then dip it in beaten egg diluted with water; roll it in bread crumbs again and fry. The white of the egg hardens immediately if the fat is sufficiently hot and the fat cannot penetrate to the meat Mix a little salt and pepper with the bread crumb?
Sauteing
Sauteing is commonly called frying: it consists in cooking with a little fat in a shallow pan. This method is apt to make the articles greasy and is therefore to be used with caution. Use butter, olive oil, or one of the cheaper fats.
Braising
Braising is a cross between boiling and baking and is one of the best methods of cooking large pieces of tough, lean meat. The meat is placed in a closely covered pan partly filled with hot stock or water and cooked slowly in the oven. Bay leaf, carrot, onion and herbs are added, and the meat is usually seared first to prevent escape of the juices in the waterc
Stewing
Stewing consists in cooking meat in a little water in a closely covered vessel. Thickening and vegetables are usually added. Cut the meat hi small pieces and brown over the fire; add boiling water; cook for a few minutes; then reduce the heat and cook very slowly. The long-continued action of the heat softens the fibers and renders the coarsest and cheapest kinds of meat tender and palatable
Fricasseeing
To fricassee meat saute it first to keep in its juices, then stew until tender and serve with white or brown sauce made from thr juice in the pan,
61 L-L,
Planned for a Family of Four
PURCHASING BEEF
Roasting — ribs, loin, ^iimp and pin-bone. Second cut from thinnest side of ribs and sirloin are best pieces.
Broiling — loin, rump, skirt. Tenderloin and sirloin the best.
Boiling — round .
Stewing — round, brisket, etc*
Soup — shin, leg, neck, etc
Broth — neck, round, etc
POT ROAST
Pot roast calls for brisket or round and is one of the cheaper dishes of meat. Wipe the beef with a clean, wet cloth; sear by placing in a hot frying pan and turning until the entire surface is browned, then put in a kettle with not more than a cup of hot water; cover tightly and keep just below the boiling point. Do not let the meat boil dry, but add only enough water to keep it from burning. Cook until tender and add pared potatoes one half hour before it is done. Serve with brown sauce made from the fat in the pot.
ROAST BEEF WITH YORKSHIRE PUDDING
2 cups flour 3 eggs
% teaspoon salt 2 cups milk
Roast the beef as usual. Mix the flour with the salt; add the beaten eggs and the milk and stir until the batter is smooth. Pour into a shallow baking pan containing a little of the drippings from the roast beef. Let the batter be only one inch thick and bake from thirty to forty-five minutes, basting, after it is risen, with some of the fat from the pan in which the beef is roasting. Cut into squares and place it around the roast beef
BEEF A LA MODE
5 pounds beef from the round i/fc cup carrot
Lardoons of pork l/2 Cl*p onion
Salt and pepper l/2 cup turnio
Flour Bay leaf
Water Sprig of parsley
Make eight or ten deep incisions in the meat and press into them lardoons of salt pork. Brown the meat in pork fat or drip-
CARVING
Loin of Beef (upper cut) Loin of Beef Rolled Ribs of Beef
Planned lor a TV/TT? ATC
Family of Four 1V1.C, A 1 O
pings; season, dredge with flour and brown again. Raise the beef on a trivet, put in water to half cover it, and the vegetables sliced or cut into cubes, bay leaf and parsley. Cover closely and cook below the boiling point for about four hours. Remove meat to platter; surround with vegetables and make a brown sauce of the strained liquor.
BEEF TERRAPIN
Shin of beef \/4 pound butter
Salt and red pepper 1 cup cream
3 blades mace 1 heaping teaspoon flour
2 tablespoons currant jelly
Have the shin of beef sawed through the bone in three places; put it in a vessel over the fire; cover with boiling water and throw in a tablespoon of salt. Boil slowly until tender (three or four hours^, adding more water if necessary. When the meat is done, remove and cool it, saving the broth for soup. Cut the cold meat into half-inch dice; add seasoning and butter and the flour well mixed with the cream. Bring to a boil, stir in the jelly and serve.
PLANKED STEAK
Nearly all planking boards are now fitted out with steel rods or bars to hold the steak in place and grooves for the conservation of the gravy. Before using, heat the board very hot before the fire or in the oven, lay the steak on and fasten into place. Brush over with olive oil or melted butter; dust with salt and pepper and lay the plank in the broiler chamber of a gas range for at least fifteen minutes. Baste frequently and reverse the plank from time to time.
While the steak is cooking press fresh-boiled potatoes through a ricer; season with salt and pepper; add a little butter and cream; and beat with a fork until very light. When the steak is nearly done take the board from the oven; put the beaten potato into a pastry bag and force through the tube, rose fashion, at regular intervals along the edge of the steak on the board.
Between the potato roses make little mounds of cauliflower, mushrooms, spinach or onions. Return to the oven and allow them to brown delicately. Garnish with cress and send the steak to the table on the plank, setting it on a large platter or tray
63 I.-T.
IVTP A T ^ Planned for a
IV1J1A 1 D _ Family of Four
PLANKED STEAK WITH OYSTERS Have an extra sirloin neatly trimmed; put it on the broiler;
five minutes on one side; turn and broil five minutes on the 3ther side. Make the planking board very hot while the steak is Broiling. Put the steak on ; garnish the board quickly with mashed potatoes and put it under the broiler. Turn the steak once. Dust vvith salt and pepper and rub with butter. Cover the top with Broiled oysters, then run it again under the broiler for a few minutes. Serve very hot.
PLANKED SALISBURY STEAK
1 pound lean beef Mashed potatoes
Salt and pepper 3 baked bananas
1 teaspoon onion juice 1 cup cream sauce
l/2 cup grated horseradish
Chop the meat very fine; season with salt, pepper and onion juice; make it into three cakes. Put the cakes on a hot plank and then under the broiler. It is wise to turn a Salisbury steak once during the cooking. When done garnish the plank with mashed potatoes; put it back until brown. Have ready a baked banana for each cake. Make a cream sauce; add to it half a cup of grated horseradish; fill this around the board; put the baked bananas on top and serve.
CORNED BEEF
All corned beef requires to be boiled slowly. Put it on in cold ^ater; allow twenty-five or thirty minutes for every pound of beef. Let it come slowly to a boil, then allow it to simmer.
Cabbage is usually served with corned beef but should not be boiled with it. Parsnips or turnips may be served if preferred.
PICKLE FOR CORNING BEEF
3 gallons water 1 ounce pearlash
63/4 pounds salt 2\2 pounds sugar
1 pint molasses
This pickle is sufficient for fifty pounds of beef. When salt and sugar are thoroughly dissolved lay in the beef. It will be ready for use in twelve or fourteen days, but can remain in the pickle ave or six weeks without injury.
64 i,-r,
Planned for a -. — __ .
Family of Four MEATS
ROLLED STEAK
1 small skirt steak 1 cup stock
1 tablespoon chopped parsley 1 slice carrot
1 tablespoon chopped onion 1 bay leaf Salt and pepper
Trim the steak; sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a small roasting pan with the stock (or water if you have no stock), carrot and bay leaf and roast for one hour, basting constantly. Serve with tomato or brown sauce.
MOCK DUCK
1 pound round steak i/2 saltspoon pepper
4 tablespoons bread crumbs i/2 teaspoon powdered sage
72 teaspoon salt 2 teaspoons chopped onion
Milk to moisten the bread
Purchase a steak of uniform thickness and remove all the fat. Prepare a filling as follows: Mix together the crumbs, salt, pepper and sage; scald the onions to soften them and to remove the strong flavor, and add them to the crumbs, moistening all with milk. Wipe the steak with a damp cloth; spread the filling evenly over tke meat; roll ard tie it sewing the ends to keep it together. Place it in a roasting pan with a little water and bake for about three quarters of an hour, basting frequently. Serve with currant jelly.
MOCK RABBIT
1 pound round steak 1 egg
l/2 pound sausage meat 1 onion
3 slices moistened bread y4 pound salt pork
Salt and pepper
Chop or grind the meat. Chop the onion and cook it in the fat tried out of a small portion of the pork; add the bread and cook a few minutes. ^ When cool, mix with the other ingredients except the pork; form into a long, round roll, smoothing it by moistening the hands with cold water. Cut the pork in thin slices; lay them over the loaf and bake for forty minutes in a hot oven.
The sausage may be omitted if desired and more seasoning used in its place.
65
MF ATS Ftanned tor a
1V1.C/AJ.E) Family of Four
BEEF CHOP SUEY
2 sweet peppers 1 tablespoon chopped parsley
1 pint tomatoes Salt and pepper
2 tablespoons chopped celery ll/2 pounds beefsteak
Choose tender steak and cut it into small pieces. Saute the vegetables in hot fat or butter and season well; cook for ten or fifteen minutes; then pour over the beef which has been cooked in similar fashion in another pan.
SPANISH BEEFSTEAK
2 pounds steak Salt and red pepper
Bacon or salt pork */2 cup milk
1/2 cup water
Have the steak about one inch thick; pound until thin; season and cover with a layer of bacon or salt pork cut into thin slices, Iloll the steak ; tie it with a cord and place it in a covered baking dish with the milk and water. Cook two hours, basting oc- casionally.
MEXICAN BEEF
2 chile peppers Butter or drippings
1 pint warm water Clove of garlic
2 pounds beef Boiled Mexican beans
Remove the seeds from the chile peppers; soak the pods in the warm water until soft; then scrape the pulp from the pods and add it to the water. Cut the beef into small pieces and brown in butter or savory drippings. Add the garlic and chile water and cook until the meat is tender, adding more water if necessary. Thicken with a few crushed beans and serve with Mexican beans, either mixed with the meat or used as a border.
If chile peppers cannot be obtained, water and cayenne may be substituted, and if Mexican beans cannot be obtained, other dried beans may be used.
GUISO
1 small round steak 1 onion
1 tablespoon drippings 4 Mexican peppers 4 tablespoons boiled rice Salt
2 cups boiling water Flour to thicken
Wipe the meat with a damp cloth; cut it into small pieces and put it in a frying pan with the drippings, rice, half the boiling
66 i,-L
Plannea lor * TVTT? A TS
Family of Four 1Y1J2/AJ.O
water and the onion, sliced. Cover and cook slowly until tender. Remove the seeds from the peppers; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp. To the water and pulp add salt and a little flour to thicken; pour over the cooked meat; boil for a minute and serve. This is one of the most palatable of Mexican dishes.
FILIPINO BEEF
1 pound round beef 1 cup stale bread crumbs
1/2 pound lean fresh pork 1 egg
1 small onion 2 cups stewed tomatoes
1 green pepper 2 slices bacon
1 teaspoon salt 1 tablespoon butter
11/2 tablespoons flour
Remove the seeds from the pepper and run it through the meat grinder with the meat and onion. Add crumbs, beaten egg and seasoning; make into a roll; place hi a shallow baking dish; pour the strained tomatoes around it; put the bacon on top and bake forty minutes, basting with the tomatoes. Thicken the gravy with the flour cooked in the butter, and serve.
HUNGARIAN GOULASH
1 pound top round of beef 1 small onion
1 ounce salt pork/ 1 bay leaf
1 cup tomatoes 3 whole cloves
l/2 stalk celery 3 whole peppercorns
1 blade mace Flour Salt and paprika
Fry the salt pork until a light brown ; add the beef, cut into two- inch pieces and sprinkled with flour; cover with water; let simmer for two hours and season with salt and paprika. Then cook the vegetables and spices for twenty minutes in water sufficient to cover them; rub them through a sieve and add to some of the stock in which the meat was cooked. Thicken with flour, using a table- spoonful moistened in cold water to each cup of liquid, and season. Serve the meat on the platter with the sauce poured over it. Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrow strips, are usually put over the top.
67 L-L
TV/FT? A 'PC? Planned for a
1Y1H/A 1 O Family of Four
SOUR BEEF
Take a piece of beef from the rump or the lower round; cover with vinegar; add sliced onion, bay leaves, a few whole spices and salt. Let it stand a week in winter or three days in summer, turning it every day and keeping it covered. When ready to cook put a piece of fat in an iron pan; brown the meat; then strain the liquid over it and cook until the meat is tender. Remove the meat; thicken the gravy with broken gin gersnaps ; strain and pour over the meat, adding a few seeded raisins if desired,
BEEF BIRDS
Cut slices half an inch thick from the rump ot* round of beef; divide them into pieces about four inches square; spread with sausage meat or forcemeat; roll up tightly and fasten with cord or wooden tooth-picks. Brown in butter; cover with broth; stew until tender and nearly dry; thicken the gravy with flour; add a quarter of a cup of tomato or mushroom catsup; bring to a boil and serve.
BEEF LOAF
l*/2 pounds round steak Salt and pepper
Small piece of suet 1 small onion
1 cup bread crumbs Butter
Have a small piece of suet ground with the beef; mix thoroughly with the crumbs, the seasoning and the onion finely chopped. Moisten the crumbs slightly with milk or water. Mold into a loaf; put into a roasting pan with a little water; make indenta- tions in the top of the loaf with the finger and fill with small pieces of butter. Serve hot with brown sauce, or cold, sliced thin.
HAMBURG STEAK
Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice. Mold into cakes and broil in a greased broiler or hot frying pan. When done spread with butter or pour over them a brown sauce made in the pan.
CREAMED BEEF
Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and
08 ,. t
icu * Family of Four
sprinkling at every turn with salt, pepper and flour. The meat should lose its red color but not brown. When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast.
MINCED BEEF
Chop beef from the rump or round into small pieces and stew in a little water or milk, seasoning with butter, salt and pepper when the meat is first put in the pan. Serve on buttered toast.
The remains of roast beef may also be prepared in this way.
CREAMED FRIZZLED BEEF
y2 pound sliced dried beef l/2 cup cold water
1 tablespoon butter ll/2 cup milk
3 tablespoons flour 1 egg
Buttered toast
Pick the meat over carefully, removing all gristle and breaking it into small bits. If very salty bring to a boil- in a little water and drain. Melt the butter in a frying pan; throw in the beef and stir it with a fork until it is cooked, but not browned. Re- move the pan from the hottest part of the stove; sift the flour over the meat, stirring all the time; add the cold water and con- tinue stirring until all the water has been absorbed. Then draw the pan to the hot part of the stove and add the milk. Bring all to a boil; add the beaten egg and serve at once on small slices of buttered toast. The egg may be omitted if preferred.
BOILED BEEF'S TONGUE
1 fresh tongue 12 whole cloves
1 chopped carrot 2 bay leaves
1 chopped onion 1 cup raisins Salt
Wash the tongue; throw it into a kettle of boiling water; bring to a boil; then simmer gently for two hours. Remove the tongue; skin it and put it into a kettle with the vegetables,cloves,bay leaves, raisins and enough of the water in which the tongue was boiled to coyer them. Cover the saucepan; stew gently for two hours, adding the salt at the end of one hour; remove the tongue and serve in a border of the carrots and raisins.
Planned for a Family of Four
SMOKED TONGUE BOILED
Soak the tongue in cold water over night. In the morning cover with fresh water; bring to the boiling point; then simmer gently for four hours or until tender. When thoroughly cooked, re- move the tongue; skin it, trim off the smoked parts and serve surrounded with masked potatoes and garnished with parsley.
VEAL LOAF
3 pounds veal 3 eggs
1 pound salt pork l/± teaspoon pepper
<5 soda crackers */2 teaspoon salt
Roll the crackers fine; mix them with the chopped meat and the other ingredients; shape into a loaf and bake three hours, basting occasionally in the fat rendered from a small portion of the pork and pricking the loaf so that the fat may penetrate. Serve coH diced very thin.
INDIA CURRY
\\/2 pounds veal 2 onions or less
y2 cup butter or drippings l/2 tablespoon curry or less
Brown the meat without fat and cut into small pieces. Fry the onions in the butter; remove them; add the meat and curry powder; cover with boiling water and cook until tender. Serve in a wide border of rice.
CURRY OF VEAL
2 tablespoons butter or drippings 1 pint milk
ll/2 pounds veal 1 tablespoon flour
1/2 onion 1 teaspoon curry powder Salt and pepper
Chop the onion; fry it in the butter; remove and fry the veal until it is brown. Transfer the meat to the double boiler; cover with milk and cook until tender. Add the curry powder shortly before the meat is done and thicken the milk with flour. Serve in a border of rice.
BAKED CALF'S HEAD
Have the butcher split open the head, remove the eyes and chop off the nose. Lay the head in salted water for half an hour; change
Planned for *. Family of Four
MEATS
the water; wash and cleanse the head thoroughly. Take out the brains; remove all the skin and blood; tie them in a piece of cheese- cloth and put them with the head into a large kettle of boiling water. Add salt and boil the head for about two hours, or until the jaw bone can be twisted out of the meat, The brains will be
1. Neck
2 Chuck
3. Shoulder
4. Fore shank
5. Breast
e. Ribs
7. Loin
8. Flank
9. Leg
10. Hind shank
DIAGRAM OF CUTS OF VEAL
cooked in half an hour and should be removed, but kept hot. Take out all the bones from the head, but keep it as nearly whole as possible. Butter a baking dish; lay the brains in it, then the head on them; season plentifully with powdered cloves, salt and pepper; stick small pieces of butter rolled in flour wherever there is a crack or opening, and dust with flour. Mix a little currant jelly with two cups of the broth the head was boiled in, and pour over the head; set in a hot oven and bake until very brown, basting several times.
CALF'S LIVER WITH CREAM SAUCE
Pour boiling water over the slices of liver and let stand five minutes to draw out the blood. Drain, wipe, remove all skin,
71 ^
TV/TT? A TQ Planned for a
1Y1I3//1 1 O Family of Four
white veins and membranes, and dust with flour. Fry several slices of breakfast bacon until crisp; remove them and pour off the fat into a clean frying pan, leaving the salt and sediment. Reheat the fat; put in enough liver to cover the bottom of the pan; cook until done, testing one piece by cutting it with a knife to see whether all pink color is gone from the inside. Arrange the pieces on a hot platter, surround them with the bacon and cover with a cream sauce made in the pan. Pour off all the fat but one tablespoon; add a tablespoon of flour; cook thoroughly and add the cream or milk.
BROILED LIVER
Cut the liver into slices half an inch thick and let stand in boiling water for five minutes. Drain, wipe and remove all skin, veins and membranes. Sprinkle with salt and pepper; place in a greased wire broiler and broil from five to eight minutes. Remove to a hot platter; spread with butter and sprinkle with pepper and salt.
LIVER AND BACON
Prepare as for broiled liver; sprinkle with salt and pepper and dredge with flour. Cook the bacon until crisp and brown; re- move it and fry the liver slowly in the fat. Cook until thoroughly done but not dried, and make a brown sauce, using the fat in the pan. Serve with the bacon.
BRAISED LIVER
Calf's or lamb's liver 3 peppercorns
1 carrot 2 whole cloves
1 onion 1 bay leaf
1 stalk celery 2 cups stock or water Salt pork
Skewer, tie in shape and lard the liver. Cut the vegetables into small cubes; put them in a baking pan with the seasonings and bits left from the lardoons of salt pork; lay the liver on top; pour over all two cups of stock or water; cover closely and bake slowly for two hours, basting occasionally and uncovering the last fifteen minutes. Remove the liver to a platter; surround it with the vegetables; then make a brown sauce, using the strained liquor, and pour over all.
72 t-t-
Planned for a TWn? A HTQ
Family of Four IViH/A 1 O
STEWED LIVER
Prepare liver as for broiling; cut in small pieces and saute about two minutes in hot fat. Put the pieces in a saucepan with a little water, half a lemon sliced, a pinch each of cinnamon, nut- meg and cloves, and stew gently for twenty minutes. Thicken the juice a little and serve.
STUFFED CALF'S LIVER
1 calf's liver l/z cup stale bread crumbs
2 cups thin brown sauce */2 small onion chopped
l/2 pound chopped cold ham 1 tablespoon chopped parsley
Salt and pepper
Make a dressing of the ham, bread crumbs, onion and parsley, seasoning well and moistening with a little brown sauce. Pour boiling water on the liver; let stand five minutes; then make a deep cut the entire length of the liver, beginning at the thick end. Fill the pouch; skewer the liver; lard it and put it in a baking pan with the brown sauce. Bake one hour and a quarter, basting fre- quently.
PURCHASING MUTTON OR LAMB
Roasting — hind-quarter, leg, loin, breast.
Broiling — chops from loin, or breast, steaks from leg.
Boiling — leg.
Stewing — chops from fore-quarter, the neck or leg.
Soup — shoulder, neck, leg. /
Broth — neck.
SHOULDER OF MUTTON STUFFED
1 cup bread crumbs Juice of one lemon
2 tablespoons butter 1 teaspoon salt
1 tablespoon chopped parsley 1 saltspoon pepper
1 egg Shoulder of mutton
Have the blade removed from the shoulder and fill the space with a stuffing made in the usual way. Sew up the opening and roast the shoulder, putting a little water in the pan and basting frequently. Allow from fifteen to eighteen minutes to the pound, and when done make a brown sauce in the pan.
The stuffing may be varied by the addition of chopped meat, celery, onion, oysters, mushrooms, etc.
73 L-I,
MEATS
Planned for ft Family of Four
HARICOT OF MUTTON
2 tablespoons chopped onion 2 tablespoons butter or drippings Salt and pepper
2 cups water
ll/2 pounds mutton or lamb
Cooked lima beans
Select lean meat and cut it into two-inch pieces. Fry the onions in the butter; add the meat; season and brown; cover with water;
1 Neck
2. Chuck
3. Shoulder
4. Flank 6. Loin 6, Leg
DIAGRAM OF Curs OF LAMB AND MUTTON
cook until tender and serve in a border of lima beans, well cooked and seasoned with salt, pepper, butter and chopped parsley o
BOILED SHOULDER OF MUTTON
Bone the shoulder; fill the space with pine nuts; dust all with flour; wrap in cheesecloth and plunge in a kettle of boiling water, Boil rapidly for five minutes; then simmer for two hours. Serve with caper cauce*
74
CARVING
Leg of Mutton Shoulder of Mutton Shoulder of Mutton
Planned foi a TV/I"I? A T^O
Family of Four JiVl JL A 1 0
RAGOUT OF MUTTON
V/2 pounds neck of mutton 1 teaspoon salt
1 tablespoon butter V* teaspoon pepper
iy2 tablespoons flour Sprig of parsley
1 chopped onion 1 bay leaf
1 carrot cut in dice 1 whole clove
2 cups hot water l/2 can peas
Put butter in the frying pan; when melted, add flour and brown. Add carrot, onion and meat and cook until all are browned. Put in a kettle; add water, salt and pepper and the herbs, tied in a bouquet so that they can be removed. Cover and simmer for two hours, adding the peas ten minutes before serving and removing the herbs,
IRISH STEW
Neck of mutton 6 parboiled potatoes
1 tablespoon butter or drippings 1 carrot
2 onions Salt and pepper
Cut the meat into pieces two inches square, brown in the butter; add water to cover the meat and the onions sliced. Cover closely and simmer two hours. Add more water if necessary, parboiled potatoes cut in half, a sliced carrot and seasoning. Cover and cook one hour longer; let the potatoes be soft but not broken. Thicken as desired.
A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavor.
PLANKED CHOPS
Broil some thick chops on one side and arrange them cooked side down, overlapping each other on the hot plank. Season with salt, pepper and butter. Cook for twenty minutes, basting fre- quently. Decorate with a border of mashed potatoes pressed through ajbag and a star tube. Fill in with hot vegetables. Serve at once with brown sauce,
MUTTON CHOPS WITH PEAS
Broil the chops as usual and have green peas boiled. Heap the peas in the center of a round chop plate; decorate the chops with paper ruffles and arrange them symmetrically around the peas
75 fc-L
MEATS
Planned for a Family of Four
ROAST PORK
Select leg, loin, spare-rib or shoulder. If the skin is left on, cut it with a sharp knife in lines running both ways. Add water and bake in a moderate oven, allowing from twenty to thirty minutes to the pound. Serve with apple sauce.
1. Head
2. Shoulder
3. Back
4. Middle cut
5. Belly
6. Ham
7. Ribs
8. Loin
V
DIAGRAM OF CUTS or PORK
PORK CHOPS
Have chops cut not more than a half inch thick. Place them in a hot pan and cook slowly until tender and brown. Serve with fried apples.
BOILED HAM
Let the ham soak in cold water over night; wash thoroughly trim off the hard skin near the end of the bone; put in a kettle oi cold water; heat to boiling point and cook slowly until tender
76 L-I<
Planned for a Tl/rC1 A TC
Family of Four ML&A 1 0
allowing from fifteen to twenty minutes to the pound. Let it remain in the water until cold; then skin it and cut in thin slices.
BAKED HAM
Soak and prepare the ham as for boiling. Boil slowly for several hours; take out the ham; remove the skin; trim off the black and smoked parts; paint all over with yolk of egg; sprinkle thickly with fine bread crumbs; put in the oven and bake for about an hour, basting frequently with a mixture of water and currant jelly. Trim the knuckle with paper ruffles and serve hot.
FRIZZLED HAM
Shave uncooked ham as thin as paper, fat and lean together; put in a frying pan over a quick fire; stir constantly until it begins to brown and curl. Add several tablespoons of boiling water; bring to a boil and serve.
STEWED HAM
Cut a thin slice of ham; divide into narrow strips two inches long; pour boiling water on it; let stand until cold; drain off the water and put the ham in a frying pan. Add a bunch of chopped parsley and about a cup of cream; stew for five minutes and serve.
BROILED HAM
Take a thin slice of ham; pare off the skin; remove the brown fat from the under side of the slices and lay them on a gridiron over a hot fire. When the fat is slightly browned turn over and cook the other side in the same way. If the ham is very old and salty it should be stewed a few minutes before either broiling or frying. Let it simmer in a frying pan; pour off the water and dry on a clean towel,
HAM AND EGGS
Have the slice of ham cut as thin as possible; place it in a heated pan and fry until it is slightly browned on both sides. Lift out the ham; break the eggs into the pan; season and let them fry until the whites are set. Remove them with a cake- turner; place over the ham and serve, garnished with parsley.
77 *-*-
MEATS ..Planned for a
Family of Four
BACON AND EGGS
Have the bacon cut into very thin slices; put them in a frying pan over a slow fire until most of the fat is extracted. Remove the bacon; break the eggs into the pan carefully; season and cook until the whites are set; lift out with a cake-turner and serve immediately, garnished with the bacon.
SALT PORK IN MILK
1 pound salt pork 4 tablespoons fat
2 cups skim milk 4 level tablespoons flour
Cut the pork into thin slices; cover with hot water; let stand for ten minutes and drain. Score the rind of the slices; fry until a golden brown and serve in a milk sauce. Heat the flour in some of the fat that has been rendered in frying the pork; add the milk gradually; bring to a boil and pour over the slices of pork or empty into a gravy boat.
MEAT POT-PIE
Cut beef, chicken, or other meat into pieces; put in boiling water; cover and cook until tender, seasoning to taste. When the stew is done add drop dumplings and serve.
A little chopped hard-boiled egg, parsley, bay leaf or other herb lends variety to the pot-pie.
PIGS' FEET IN JELLY
2 pair feet 1 teaspoon powdered allspice
3 quarts cold water V2 teaspoon powdered cloves Salt and pepper Pinch of powdered mace
1 cup vinegar
Clean the feet and put them over the fire in the water. Boil slowly until the meat falls from the bones ; strain through a colander; return the broth to the kettle and boil until reduced to one pint. Remove all the meat from the bones; cut it into small pieces and add the seasonings. When the broth is reduced, add the meat and vinegar; let simmer two or three minutes; then pour into molds. Serve on the following day, emptying the molded jelly upon a platter and garnishing with parsley or other green.
78 L-L
Planned for a TWTTTATR Family of Four JVLC/A1O
TRIPE
Soak the tripe for several hours; scrape clean; put in salted water and simmer for three or four hours. Drain off the water and set the tripe aside until ready to use. To one cup of cream sauce add a half teaspoon of onion juice and a cup of the boiled tripe. Stir until the tripe is heated and serve.
BROILED SWEETBREADS
Wash the sweetbreads and blanch them for five minutes in boiling water; lay them in a greased oyster broiler over a bright fire, turning frequently and brushing with butter whenever turned. When done remove carefully to a platter; season with pepper, salt and butter, and serve with peas.
STEWED SWEETBREADS
1 pair sweetbreads 1 tablespoon flour
14 cup butter 1 cup cream
1 tablespoon chopped parsley
Wash the sweetbreads and blanch them for a few minutes in boiling water; then lay them in cold water for ten minutes. Put them in a saucepan with water to cover; stew until tender; add the quarter of a cup of butter, rubbed into the tablespoon of flour, the chopped parsley and a cup of cream. Boil three minutes and serve.
STEWED KIDNEYS
Beef, calf or lamb kidneys J/2 tablespoon onion juice
Flour % cup water
1 tablespoon butter 2 tablespoons currant jelly
Salt and pepper
Be sure that the kidneys are fresh. Remove all fat and white center; then soak them for an hour in salted water. Cut into half-inch slices, dust with flour and saute in the butter for about five minutes. Add onion juice and water and simmer for about ten minutes. Add jelly, salt and pepper, and serve.
79
Planned for a Family of Four
TOMATO SAUCE
1 cup cooked tomatoes V2 teaspoon salt
1 bay leaf 1 teaspoon onion juice
Dash of red pepper 1 tablespoon butter
l1/^ tablespoons flour
Add the seasonings to the tomatoes and let them boil for a few minutes. Melt the butter in a separate saucepan; stir in the flour; then slowly add the tomatoes, strained. Bring to a boil and serve.
CREAM OF TOMATO SAUCE
Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the toma- toes before mixing them.
ANCHOVY SAUCE
3 anchovies Vz tablespoon catsup
1 tablespoon butter Dash of red pepper
1 tablespoon flour l/2 cup boiling water
1 table spoonful lemon juice
Bone the anchovies and pound them to a paste. Melt the butter; stir in the flour and when smooth add the anchovies, pepper and catsup. Mix well; pour the hot water over all: boil two minutes, stirring constantly; add the lemon juice and serve with boiled or baked fish.
WHITE SAUCE
2 tablespoons butter 1 cup milk
2 tablespoons flour V2 teaspoon salt
Dash of red pepper
Make exactly the same as cream sauce, modifying it if desired by the addition of other flavorings.
HORSERADISH SAUCE
V2 cup milk 1 tablespoon butter
1 tablespoon cracker crumbs 1 tablespoon horseradish
Salt to taste
Heat the milk with the cracker crumbs in a double boiler; add the other ingredients; boil several minutes and serve with boiled beef.
102 L-L
Planned for a Family of Four
MUSHROOM SAUCE
6 mushrooms Juice of l/z lemon
l/2 tablespoon butter 1 tablespoon mushroom catsup
Salt and red pepper t/4 cup stock
1 teaspoon flour
Clean the mushrooms; cut them into small pieces; put them in a saucepan with the butter, salt and pepper, lemon juice and catsup; stew until tender; add the stock and the flour mixed with a little cold water; bring all to a boil and serve with beefsteak or game.
OYSTER SAUCE 25 oysters 1 pint cream sauce
Drain the oysters, saving the juice, and wash them. Strain the juice; bring it to a boil; skim and add the oysters. Cook until the edges of the oysters begin to curl and at the moment of serving add to the cream sauce. Add more seasoning if desired, but do not add it until the sauce is removed from the fire, as salt is apt to make the mixture curdle.
SAUCE SUPREME
2 tablespoons butter 1 cup chicken stock
2 tablespoons flour l/2 teaspoon lemon juice
1 tablespoon hot cream 1 tablespoon chopped parsley
Salt and pepper
Melt the butter, but do not brown it; add the flour as in cream sauce, then the cream and stock gradually, and the seasoning and lemon juice after it is taken from the fire.
CAPER SAUCE
2 tablespoons butter 1 teaspoon onion juice
2 tablespoons flour y2 teaspoon salt
1 cup meat broth Dash of pepper 1 tablespoon capers
Melt the butter; add the flour, then the broth and seasoning, stirring to prevent lumps. When it boils, add the capers; stand over hot water for ten minutes and serve.
103 L-L
SAUCES Planned for.
Family of Four
CELERY SAUCE
1 stalk celery 1 cup salted water
1 cup cream sauce
Wash the celery and cut it into pieces one half inch long. Let it cook in the salted water until tender; drain thoroughly; stir the cream sauce into it; bring to a boil and serve with poultry or game.
BECHAMEL SAUCE
2 tablespoons butter '/£ cup cream ll/2 tablespoons flour *4 teaspoon salt l/z cup white stock Dash of pepper
Melt the butter; cook thoroughly with the flour; add the stocK gradually, then the cream and seasoning.
CRANBERRY SAUCE
1 pint cranberries 1% cups water
Sugar
Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton.
STEWED CRANBERRIES
3 cups cranberries ll/2 cups sugar
1 cup water
Boil together the sugar and water for seven minutes; then add the cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.
JELLY SAUCE
, 1 tumbler currant or grape jelly 1 tablespoon butter
1 tablespoon lemon juice
Melt the jelly, adding the butter slowly. Boil for one minute and just before serving add the lemon. This is served with game, iamb or mutton.
104 L-L
Planned for a Family of Four
ORANGE SAUCE
1 tablespoon butter 1 cup poultry stock
1 tablespoon flour 1 orange
Salt and pepper
Follow directions for making brown sauce. Add the shredded peel of the orange, and simmer until peel is tender. Add the juice of the orange just before serving. Serve with goose or duck.
APPLE? SAUCE
Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples,
If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose or pork.
SUITABLE SAUCES TO SERVE WITH CERTAIN MEATS, FISH, AND VEGETABLES
BEEF, ROAST — Horseradish, brown, tomato, or jelly sauce.
VEAL, ROAST — Brown, tomato, or horseradish sauce.
MUTTON, ROAST — Sauce piquante, jelly, curry, or mint.
MUTTON, BOILED — Sauce piquante.
LAMB, ROAST — Mint, caper, curry, or jelly sauce.
PORK, ROAST — Apple sauce, sauce piquante, or brown sauce.
BEEFSTEAK, BROILED — Mattre d'hotel butter, or mushroom sauce.
GOOSE OR DUCK — Apple sauce, jelly sauce, orange sauce.
CHICKEN OR TURKEY, ROAST — Cranberry sauce; giblet, celery, or oyster sauce.
CHICKEN, BOILED — Sauce supreme, white sauce, oyster sauce.
CHICKEN, FRIED — Brown, celery, or egg sauce; sauce supreme.
WARMED-OVER POULTRY — Bechamel, white, or egg sauce.
FISH, BOILED OR BAKED — White, egg, or caper sauce.
FISH, FRIED — Tartare sauce.
VEGETABLES, BOILED — Cream sauce, drawn butter.
For coloring and flavoring brown sauces and soups a table- spoon of " Browning for Sauces " may be used. See next page.
105 L-L
Planned for a Family of Four
BROWNING FOR SAUCES
1 cup sugar l!/2 cups boiling water
1 small onion Vfc teaspoon pepper
1 small carrot 1 teaspoon salt
Chop the onion fine, and cut the carrot into dice. Cook the carrot and one-half the onion in the boiling water. Melt the sugar in an aluminum or iron pan, letting it cook until it smokes and turns deep brown in color. Add the uncooked onion. Take from the fire. Add the boiling water, vegetables, pepper and salt. Cook slowly five minutes. Strain, cool, and bottle for use. By many people a little parsley, and celery seed are liked for addi- tional flavor. If used, they are cooked in the boiling water,
JOB
EGGS
made an egg aland on end, — and then discovered a new world!
— Fables of a Rolling Pin.
In marble loalls as white as milk, Lined with a curtain soft as silk; Within a fountain crystal clear, A golden apple doth appear. No doors there are to this stronghold- Yet folk break in and steal the gold.
— Mother Goose.
108
EGGS
EGGS are a highly concentrated food, a pound (about nine) being nearly equal in nutritive value to a pound of beef. They make an excellent meat substitute, but when so used should be served with starchy foods, since they lack in fuel value.
Eggs should not be cooked at a higlTtemperature, intense heat causing albumen to harden and become difficult of digestion,
BOILED EGGS
Soft-boiled eggs may be prepared in two ways. The eggs may be dropped carefully into boiling water and boiled three minutes, or they may be placed in a covered vessel of boiling water and allowed to stand in a warm place (but not on the stove) for ten minutes. Eggs prepared in this way are sometimes called "Cod- dled Eggs." They are much more delicate and digestible than the usual "Boiled Eggs."
"Hard-boiled" eggs should be put into cold water and brought to the boiling point. Let them cook just below the simmering point for twenty or thirty minutes, and then drop them into cold water to prevent the yolk from turning dark.
POACHED EGGS
Bring salted water to a boil in a shallow vessel; remove from the fire and slip the eggs carefully into it, breaking each into a small saucer first. Place the pan over a moderate fire and let the water come slowly to a boil. By this time the whites of the eggs should be delicately set. Lift the eggs carefully; trim off the ragged edges and serve on slices of buttered toast.
FRIED EGGS
Melt in a frying-pan a large piece of butter; or use the fat of ham or bacon. When hot, drop in the eggs, one at a time, being careful not to break the yolk. When the white of the egg
109 L-I>
Planned for a Family of Four
is set they are done, though some persons like them turned over and cooked on the other side. Remove from the pan with a cake- turner and serve at once.
SHIRRED EGGS
Eggs may be shirred in one large baking dish or pan, but are better and look more tempting in individual ramekins or custard cups. Place a small piece of butter in the bottom of each; break the egg; drop it in without breaking the yolk; season with pepper and salt and put another small piece of butter on the top. Bake in a hot oven until the white is set, and serve immediately.
SCRAMBLED EGGS
4 eggs 1/2 tablespoon butter
4 tablespoons milk or water Salt and pepper
Break the eggs In a bowl and beat them thoroughly; add the milk and seasoning and beat again. Melt the butter in a frying- pan over the fire; pour in the eggs; stir occasionally but not con- stantly until they thicken; then serve at once.
GRIDDLED EGGS
Heat a griddle as if for baking cakes; butter it lightly and ar- range small muffin rings on it. Drop an egg in each and turn as soon as lightly browned. Griddled eggs resemble fried eggs but are far more delicate.
CURRIED EGGS
6 hard-boiled eggs l/2 teaspoon salt
1 cup curry sauce % teaspoon pepper
Cut the eggs in half and slice enough of the white off the end of each to make them stand upright. Sprinkle with salt and pepper and serve on a hot platter with the sauce poured around them.
PLAIN OMELET
4 eggs Salt and pepper
4 tablespoons milk or water % tablespoon butter
Beat the eggs very light, yolks and whites separately ; then fold the whites into the yolks. Add the seasoning and milk. Melt
110 L-L
Planned for a Family of Four
the butter in a frying-pan; pour in the omelet; brown carefully; fold over and serve on a hot platter. Garnish with parsley or olives.
HAM OMELET
Make the same as plain omelet, adding one half cup of minced ham after the omelet is in the pan. When folded over and served the ham will be completely concealed.
SAVORY OMELET No. 1
6 eggs 2 teaspoons chopped onion
2 teaspoons chopped parsley Salt and red pepper
2 tablespoons grated cheese
Beat the yolks of the eggs thoroughly with the seasonings ; beat the whites to a stiff froth and fold them into the yolks. Pour into a buttered pudding dish; sprinkle with grated cheese; bake for about fifteen minutes and serve at once.
SAVORY OMELET No. 2
6 eggs 1 tablespoon butter
l/2 teaspoon salt 1 tablespoon chopped parsley
y2 saltspoon pepper 1 tablespoon chopped onion
2 tablespoons gravy 1 tablespoon lemon juice
Break the eggs into a bowl; add the salt and pepper and gravy and beat well. Put the butter in the pan and when hot pour in the egg mixture. Add the parsley and onion; cook until a light brown; fold over and serve, pouring on the lemon juice after the .omelet is on the platter. Garnish with parsley or slices of lemon.
RICE OMELET
1 CUp tnilk 3 eggS
1 cup cold boiled rice 2 tablespoons butter
l/z teaspoon salt
Warm the milk in a double boiler; add the rice and one table- spoon of butter; mix thoroughly; then add the eggs, well-beaten, and seasoning. Melt the other tablespoon of butter in a frying- pan and when hot turn into it the rice mixture. Let it brown slightly; put in the oven until it is "set"; fold over and serve garnished with parsley,
111 L-L
EGGS Planned for a
Family of Four
SWEET OMELET
4 eggs 4 teaspoons powdered sugar
4 tablespoons milk i/2 tablespoon butter
4 tablespoons marmalade or jelly
Make the same as plain omelet, adding the marmalade or jelly just before the omelet is folded over. Sprinkle with sugar and serve garnished with preserved cherries or candied fruit.
CRUMB OMELET
YZ cup grated bread crumbs Salt and pepper
72 cup cream i/2 teaspoon chopped parsley
3 eggs i/2 teaspoon chopped onion
1 tablespoon butter
Beat the eggs separately and then together; season and add the parsley and onion. Pour the cream over the bread crumbs and mix them with the eggs; empty all into a hot pan in which the butter has already been melted; spread evenly over the pan; brown carefully; fold one half over the other; lift to a hot platter and serve, garnished with parsley or slices of small white onion.
TOMATO OMELET
2 large ripe tomatoes 2 tablespoons butter
1 teaspoon flour 3 eggs
Peel the tomatoes; chop them fine; season with pepper and salt; dust with the flour; mix it in so that there are no lumps; then add a tablespoon of butter, melted. Beat the eggs, separately and then together; add them to the tomatoes and mix well. Put a second tablespoon of butter in a frying-pan; pour in the omelet; brown slowly; fold over and serve on a hot dish garnished with parsley or slices of red tomato.
CORN OMELET
4 eggs Salt and red pepper
2 ears corn 1 tablespoon butter
Beat the yolks and whites of the eggs separately and then to- gether; grate the corn and add it to the eggs with the seasoning. Melt the butter in a frying-pan; pour in the omelet; brown care- fully; double over and serve.
112 L-L
Planned for a Family of Four
OYSTER OMELET
Make the same as the corn omelet, substituting one dozen finely chopped oysters for the corn.
CODFISH OMELET
1 cup shredded codfish Dash of red pepper
2 eggs l/2 tablespoon butter 1 cup milk V2 tablespoon flour
Cover the codfish with cold water; cook half an hour in a closely covered pan; strain through a colander and return to the pan. Beat the eggs, separately and then together with the milk; add the red pepper and pour over the codfish. Rub the butter and flour together; stir it into the fish and egg; cook gently until it thickens and serve at once.
CHEESE OMELET
4 eggs y4 pound cheese or less
4 tablespoons milk Red pepper and salt
1 tablespoon butter
Beat the whites and yolks of the eggs separately; stir them to- gether; then add the milk. Place the butter in a frying-pan over the fire, and when it is hot pour the mixture in, sprinkling it with salt and red pepper. Then add the cheese, which should be grated or broken into small pieces. Brown the omelet carefully; fold over and serve, garnished with olives or parsley. It is better if the cheese does not melt, but is simply heated through.
BAKED OMELET
2 tablespoons butter 1 cup milk
2 tablespoons flour 6 eggs
l/2 teaspoon salt
Put the butter in a pan over the fire; when melted add the flour; mix well; then add the milk gradually, stirring until thick and smooth. Add the salt and set aside to cool. Beat the eggs, yolks and whites separately; fold first yolks and then whites into the cream sauce; pour into a baking dish, and bake in a moderate oven for about fifteen minutes. Serve at once.
113 L-L
Planned tor a Family of Four
BAKED EGGS A LA MARTIN
2 tablespoons butter 1 level teaspoon salt
2 tablespoons flour 6 eggs
1 pint milk i/2 cup grated cheese
Red pepper
Make cream sauce as for baked omelet; pour half of it into a baking dish; break over it six eggs, and cover them with the re- maining half of the sauce. Sprinkle red pepper and the grated cheese over the top and bake in a moderate oven for ten or fifteen minutes.
WELSH RAREBIT
2 cups grated cheese % cup milk Yolks of 2 eggs Salt and red pepper
4 slices buttered toast
Place the milk in a pan over a moderate fire; when hot, add the cheese; stir until the cheese is thoroughly melted; then add the eggs and seasoning and pour over the toasted bread.
GOLDEN BUCK
1 cup milk V2 teaspoon salt
2 cups grated cheese Dash of red pepper l/4 teaspoon mustard 6 squares toast
6 poached eggs
Let the milk come to the boiling point; add the cheese; then the mustard, pepper and salt. Have the poached eggs ready on a platter and as soon as the cheese is melted pour the mixture around, not over the eggs. Garnish with parsley.
OX EYES
4 round slices bread Pinch of salt
1 beaten egg l/z cup milk
4 eggs
Cut the bread two inches thick; remove the crust and with a round biscuit-cutter take the center out of each slice. Add the milk and salt to the beaten egg; place the bread in a buttered baking dish and baste with the egg and milk. Break an egg in the center of each slice; place in a hot oven and bake until the whites of the eggs are set.
Family of Four
for * EGGS
BIRDS' NESTS
Have prepared slices of buttered toast, and on each slice put the beaten white of an egg in the shape of a bird's nest. In the center place the yolk, seasoning with a small piece of butter, pepper and salt. Bake in a quick oven until the whites are deli- cately browned.
KEDGAREE
J/2 cup codfish Dash of red pepper
/2 CUP boiled rice % teaspoon onion juice
4 eggs
Soak the codfish in cold water; dram; place over the fire in fresh water; bring to a boil and drain again. Mix with the rice; add the seasoning; place in a hot buttered pan and stir until the entire mixture is heated. Then add the eggs, well beaten; cooJ* for a minute and serve.
BEAUREGARD EGGS
6 eggs 1 cup cream sauce
6 slices buttered toast
Put the eggs in the water over the fire and let them "simmer" for twenty minutes. Prepare the toast and set it in the oven to keep hot. Remove the eggs from their shells; cut them m halves lengthwise or chop them fine and put them over the toast. Make a cream sauce; pour over all; garnish with parsley and serve.
EGGS JAPANESE
<& eggs 1/2 teaspoon onion juice
4 sardines Salt and pepper
1 teaspoon anchovy paste 2 cups boiled rice
1 cup cream sauce
Boil the eggs for fifteen minutes; remove the shells and cut them in halves lengthwise. Take out the yolks; mash them; mix with the sardines, minced; add the seasoning and return to the egg cavities. Place the rice in a mound on a heated platter; on it arrange the eggs; cover all with cream sauce; garnish with parcley and serve.
115 L-L
EGGS planned ror a
Family of Four
SPANISH EGGS
2 slices onion 2 tablespoons tongue
1 tablespoon olive oil Dash of red pepper
2 cups mushrooms 1 saltspoon salt 1 cup cooked tomatoes 3 eggs
Cook the onion in the oil until light brown; add the mushrooms, tomatoes, seasoning and tongue, minced fine. Last of all, add the eggs, unbeaten. As soon as the eggs are set the mixture is ready to serve.
116
MEAT SUBSTITUTES
// the heat of summer, the health of the body, or any other reason, make it desirable to reduce the daily meat ration, no one need be con- cerned; the bounty of Nature provides many healthful and agreeable substitutes.
— Everyday Science.
US
npr
MEAT SUBSTITUTES
FIAT meat in the diet is not essential for efficiency— for many people at least— is shown by the fact that a Chinese coolie, for a day's work, carried a pack of tea weighing a hundred and fifty pounds over forty miles of road on a diet almost exclusively of rice; that the almost indefatigable Japanese soldiers are rice- fed; that a vegetarian won the recent walking race of the British Isles from Land's End to John o' Groats, doing the nine hundred and eight miles in less than seventeen days.
Whether or not the use of meat is best for health and efficiency has never been fully agreed upon. It is more or less a personal question, depending to a great extent upon the dietary habits formed in childhood, and upon one's occupation; but doubtless we, as a nation, eat too much meat. In many American homes, meat is eaten three times a day. This mistaken idea of being well-fed may have come about because of lack of knowledge of the amount of protein contained in some other foods.
A quart of milk, three-quarters of a pound of moderately fat beef, and five ounces of bread, all contain about the same amount of nutritive material. The milk comes the nearest of being a perfect food. Cheese, made of the curd of milk, stands almost at the head of the list of foods as far as nutritive value is concerned; but in large amounts, or when cooked at high temperature, it is not readily digested by some people. In cooking, it should be diluted with milk or used with other food, because it is so highly concentrated; and it should be well masticated. The question of digestion is again a personal one, about which no wholesale statement can be made. It is well to serve such green vegetables as lettuce, watercress, celery, with this concentrated food.
In looking for ideal meat substitutes, eggs immediately suggest
119 L~L
MEAT SUBSTITUTES
themselves, not only because of their high nutritive value, but because of their pleasing appearance when cooked, and because of the great variety of dishes which can be made from their use.
Among vegetables rich in protein and in fuel value, dried beans, peas, and lentils are excellent substitutes for meat. They contain as much protein as meat, and their fuel value is almost equal to that of cheese, and they are used extensively by people who, cither from choice or necessity, eat little or no meat. Care must be taken, however, to have them very thoroughly cooked. The impov- erished Mexican uses at almost every meal the native bean or frijole, made palatable with green vegetables and chile or red pepper. There is a Hindoo proverb, "Rice is good, but lentils are my life," showing in what esteem the protein of the lentil was held even among ancient peoples.
Nuts also are used as substitutes for meat; for they are very rich in oil, with only a small percentage of starch and sugar, and are also rich in nitrogen (protein) . Though frequently indigestible when used by themselves, if properly combined with other foods, they should be quite easy of digestion by any normal person.
DINNERS WITHOUT MEAT
Monday
BLACK BEAN SOUP BAKED OMELET CREAMED ONIONS
BAKED POTATOES LEMON MERINGUE COFFEE
Tuesday
VEGETABLE SOUP
LENTILS A LA CREOLE MASHED POTATOES
CAULIFLOWER SALAD COFFEE JELLY PEANUT CAKES
Wednesday
PEACH COCKTAIL
BAKED MACARONI WITH CHEESE STEWED ONIONS
LETTUCE SALAD
STEWED FRUIT SPONGE CAKE
COFFEE
120 L-t,
Planned for a
FamUyofF<fu? MEAT SUBSTITUTES
Thursday
CREAM OF TOMATO SOUP CHEESE OMELET CEEAMED POTATOES
ASPARAGUS FROZEN STRAWBERRIES WAFERS
Friday
CREAM OF ASPARAGUS SOUP
BOSTON BAKED BEANS BROWN BREAD
GREEN PEAS
FRUIT SALAD
NUTS CRACKERS CREAM CHEESE
Saturday
VEGETABLE SOUP
CORN AND CHEESE SOUFFLE
CANDIED SWEET POTATOES SCALLOPED TOMATOES
WATERCRESS FRENCH TART COFFEE
Sunday
CREAM OF CORN SOUP NUT ROAST BAKED RICE
GREEN PEAS
GRAPE-FRUIT SALAD
MAPLE MOUSSE KISSES
DRIED PEAS, BEANS AND LENTILS
The dried legumes are excellent if properly cooked, and form a palatable dish if simply boiled until tender and seasoned with but- ter, pepper and salt.
The first important step is the swelling and softening of the legume by soaking in water a number of hours, usually not less than eight, and the removal of such parts as will not soften by cooking. The skin of the ripened pea and lentil is easily removed, and both peas and lentils are therefore more easily prepared than beans. Many kinds of beans, however, after proper soaking may be freed from their skins by stirring in water. The skins rise to the top and can be skimmed off. The large lima beans after soaking may easily be slipped out of the skins by pressing them between the fingers.
Soft water should be used for both soaking and boiling the legumes; but if neither is available, simply boil the water before using and pour it from the sediment. In soaking beans baking soda may be used to soften the water (using a quarter teaspoon of soda dissolved in one quart of water to every pound of beans),
121 L-L
MEAT SUBSTITUTES »C5g3SK
as it increases the digestibility of the beans and does not destroy the flavor. . . . „ .
Dried peas, beans and lentils are better if cooked slowly all day, If desired, the flavor may be improved by the addition of onion, flavoring herbs or meat stock. The legumes may be left whole or mashed through a sieve. In either case they will be greatly im- proved by the addition of butter and abundant seasoning; the salt should be cooked with them, allowing one half tablespoon tor one pint of beans, and the pepper added with the butter.
LENTILS A LA CREOLE
1/2 cup lentils 1 sma11 onion
1 tablespoon butter 1 cup tomatoes
1 green pepper Salt and pepper
1 cup boiled nee
Let the lentils soak over night in water, adding a pinch of bak- ing soda if the water is hard. In the morning, drain; cover with fresh water and let simmer for one half hour; drain again; cover with hot water and let simmer slowly until the lentils are tender. Put the butter in a saucepan and melt; add the pepper and onion, both finely chopped; stir and cook until the butter is browned. Add the tomatoes, canned or raw; season to taste; and into tJ empty the lentils after they have been drained and mashed through a colander. Cook slowly for about thirty minutes; pour into a deep platter and surround with a border of rice.
BAKED LENTILS
1 pint lentils l/2 small onion
ant water % teaspoon salt
3 ounces salt pork 1A teaspoon pepper
Pick and wash the lentils and soak them in cold water over night. In the morning put them over the fire in a large saucepan with about a quart of water. As soon as the water begins to boil the lentils will rise to the top. Remove them with a> skimmer; put them in a deep baking dish with the pork and onion in t center and pour over them the pint of boiling water, in which th salt and pepper have been mixed. Bake in a moderate oven four or five hours. The lentils must be kept moist and it may be ne*es- sary to add a little water from time to time.
122
MEAT SUBSTITUTES
BAKED BEANS
1 pint dried beans */2 teaspoon salt
l/4 pound salt pork Dash of pepper
1 cup water 1 tablespoon molasses
Soak the beans over night, adding a little soda to the water. In the morning cook them gently until the skins begin to break; then drain off the water, saving one cup. Empty the beans into a baking dish; bury the pork in them, rind side up, and pour over them the cup of water saved, into which has been stirred the salt, pepper and molasses. If desired, a little mustard or onion or more molasses may be added. Cover the beans and let them bake in a slow oven for four or five hours. Serve with Boston brown bread.
PUREE OF DRIED BEANS
1 pint beans 1/2 teaspoon salt
1 tablespoon butter or drippings l/2 saltspoon pepper
l/2 teaspoon sugar 1 cup hot milk
Cook the beans until very soft; drain well, saving the water, and rub through a puree sieve. Put one pint of the strained beans in a saucepan with the butter or savory drippings and seasoning and add the hot milk gradually until a thick mush is formed. Heap the puree in the center of a hot platter and garnish with fried bacon, sausages or mutton chops.
A soup may be made with the water in which the beans were cooked and the remainder of the strained beans.
Dried peas may be prepared in the same way.
DRIED BEANS SAUTE
1 pint beans V2 tablespoon salt
ll/2 tablespoons butter or drippings l/4 teaspoon pepper
Soak the beans and cook them until tender but not broken; then drain off the water and save it for soup. Put the butter or savory drippings in a pan over the fire and when hot put in the drained beans which have been seasoned. Cook over a hot fire for fifteen minutes, frequently turning the beans with a fork; then cover and let them cook for half an hour where they will not burn. If desired moist, a half cup of stock, milk or water may be added before putting them to cook for the last half hour.
123 L-L
MEAT SUBSTITUTES
Planned for
BEANS MEXICAN
2 cups pink beans 1 tablespoon drippings
6 cups water 1 chile pepper
1 small onion Salt
Wash the beans and soak them in the water over night. In the morning add the onion; boil gently until soft; then drain, saving the water. Put the grease in a large skillet; when sizzling hot add the drained beans and stir thoroughly until each bean seems to have a coating of the fat and begins to burst. Add one cup oi the water in wrhich the beans were boiled; gently crush a few of the beans to thicken it; add the remainder of the water, salt to tnste and the chile pepper, finely chopped. Simmer until the beans are almost dry and serve.
COTTAGE CHEESE
Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180° F. Let stand at this temperature for an hour or more, until the curd separates from the whey and seems firm. Turn gently into a piece of cheese- cloth; hang up to drain for several hours; chop and mix salt and cream through the mass, working the mixture well with the hands.
BOSTON ROAST
1 pound cooked kidney beans Bread crumbs
V2 pound grated cheese Salt and red pepper
Butter and water
Mash the beans or put them through a meat grinder; add the cheese, salt and sufficient bread crumbs to make the mixture stiff enough to form into a roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce.
PIMIENTO ROAST
2 cups cooked lima beans 3 canned pimientoes 1A pound cream or cottage cheese Bread crumbs
Butter and water
Chop the first three ingredients or put them through a meat chopper; mix thoroughly and add bread crumbs until the mixture is stiff enough to form a roll. Brown in the oven, basting occa- sionally with butter and water.
124 L-L
MEAT SUBSTITUTES
BAKED MACARONI WITH CHEESE
1 cup broken macaroni 1 pint cream sauce
2 quarts boiling salted water 1 cup grated cheese
1 cup buttered bread crumbs
Cook the macaroni in the water for twenty or thirty minutes; drain and blanch with cold water. Put the macaroni in a pudding dish in layers, covering each with cream sauce and grated cheese and making the top layer of bread crumbs. Bake in the oven until the crumbs are brown.
BAKED CRACKERS WITH CHEESE
10 butter crackers or Boston 1 tablespoon flour
crackers l/4 teaspoon salt
iy2 cups milk y2 cup buttered bread 1 cup grated cheese . crumbs
Split the crackers if they are thick and with a sharp knife cut them into pieces of uniform size. Pour the milk over them and drain it off at once. Then make a sauce with the milk, flour, cheese and salt. Into a buttered baking dish put alternate layers of soaked cracker and sauce. Cover with bread crumbs and brown in the oven.
MIGAS
Soak slices of stale bread and squeeze dry. Put olive oil or drippings in a frying pan and when boiling hot drop in an onion chopped fine, a little ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh cheese (prefer- ably goats' cheese), finely broken, and fry for about ten minutes. Remove to a hot plate; cover with grated cheese, stoned ripe olives and chopped hard-boiled egg.
CORN AND CHEESE SOUFFLE
1 tablespoon butter 1 cup grated cheese
1 tablespoon chopped green pepper 1 cup corn l/4 CUP flour 3 eggs
2 cups milk % teaspoon salt
Melt the butter and cook the pepper thoroughly in it; make a sauce by adding the flour, milk and cheese; add the corn, yolks of eggs and seasoning; fold in the stiffly beaten whites; turn into a buttered baking dish and bake in a moderate oven for thirty minutes.
125 L-L
MEAT SUBSTITUTES
CHEESE SOUFFLE
2 tablespoons butter 1/2 teaspoon salt
2 tablespoons flour Dash of red pepper
V2 cup scalded milk V4 cup grated cheese 3 eggs
Melt the butter and mix thoroughly with the flour; then add the hot milk gradually and the salt, red pepper and cheese. Re- move from the fire and add the beaten yolks. Cool the mixture; fold in the beaten whites; pour into a buttered baking dish and cook about twenty minutes in a slow oven. Serve at once or the souffle will not be light.
CHEESE ROLLS
A large variety of rolls may be made by combining cooked beans, lentils or peas with cheese and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or lima beans may be combined whole with bread crumbs and grated cheese and enough of the water in which the vegetables have been cooked to insure the right consistency.
Chopped spinach, beet greens or lettuce may be used instead of the legumes if desired.
Cottage cheese, cream cheese, American or English dairy cheese may be used.
BAKED RICE
2 cups boiled rice l/z cup milk
1 cup grated cheese Salt and red pepper
1 tablespoon butter Bread crumbs
Arrange the rice in a baking dish in layers, covering each with cheese, a little milk, butter, salt and red pepper. Spread bread crumbs over all and bake in a moderate oven until the crumbs are browned.
English dairy cheese is preferred for this, although American cheese will do.
ENGLISH RICE
^2 cup rice 1A cup cooked tomatoes
1^ cup pecans 1 saltspoon salt
Dash of pepper
Wash, boil and drain the rice. Strain the tomatoes and add to them the seasoning. Put a layer of rice in the bottom of a baking
126 L-L
MEAT SUBSTITUTES
dish, then a layer of nuts, then rice, then nuts again until the entire quantity is used, making the last layer of rice. Pour the tomatoes over this and bake in a moderate oven thirty minutes.
PEANUT BUTTER
Nuts are found indigestible chiefly because of the impossibility of grinding them fine enough with the teeth. The value of nut butters is therefore obvious.
Almost any kind of nut will make good butter, but peanuts are perhaps the best and the most generally available. Pound freshly roasted nuts in a mortar or put them through a chopper, using the knife designed especially for the making of nut butters. Season with salt and add a little olive oil if desired. In most cases the oil from the nuts is sufficient to moisten the butter.
NUT AND FRUIT CHEESE
14 pound figs 2 ounces almonds
1A pound seeded raisins 2 ounces pine nuts
14 pound dates 2 ounces Brazil nuts
1A pound pecans
Wash the fruit and stone the dates. Mix thoroughly with the nuts and put through a meat chopper. Press the mixture into baking powder tins and stand in a cool place. When wanted for use loosen the sides with a thin knife-blade and turn out on a board. Cut into thin slices and serve in the place of meat or put between thin slices of buttered bread.
NUT ROAST
1/2 cup lentils l/2 teaspoon salt
1/2 cup shelled roasted peanuts l/2 saltspoon pepper
1/2 cup toasted bread crumbs Milk
Soak the lentils over night; in the morning drain, cover with fresh water and bring to a boil. Drain again; put in fresh water and cook until tender. Drain once more; throw away the water and press the lentils through a colander. To them add the nuts, either ground or chopped, the bread crumbs and seasoning and milk sufficient to make the mixture the consistency of mush. Put into a greased baking dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.
127 L-L
MEAT SUBSTITUTES Planned fora
Family of Four
VEGETABLE MEAT PIE
l/2 cup lima beans Vfe cup hot milk
V4 cup peanuts 1 hard-boiled egg
Vi cup almonds J/2 tablespoon chopped parsley
4 potatoes Vz tablespoon chopped onion
l/4 cup flour l/2 teaspoon salt
V2 saltspoon pepper
Soak the beans over night ; in the morning let them boil rapidly for one-half hour. Drain; slip the beans from their skins and split in halves. Blanch the almonds and chop them with the peanuts. Boil the potatoes, and cut two into small cubes. Mash the remaining two and use for a dough, adding four tablespoons of the hot milk, a little salt and the flour. Put layers of beans in the baking dish, sprinkling each layer with nuts, egg, potato cubes and seasoning. Roll out potato dough to cover; bake half hour.
NUT SOUFFLE
1 cup soft bread crumbs Vk teaspoon salt
Vfc cup milk Dash of pepper
l/2 CUP chopped nuts Whites of 3 eggs
Put the milk and bread crumbs over the fire; cook until per- fectly smooth, stirring constantly. Remove from the fire; work in the nuts; add the seasoning; fold in the well-beaten whites of eggs; turn into a baking dish and bake in a quick oven from ten to fifteen minutes. Serve at once.
ALMONDS WITH EGGS
1 cup milk 1 teaspoon vanilla extract
2 tablespoons sugar V2 teaspoon almond extract Grated rind of 1 lemon 3 ounces chopped almonds 1 tablespoon butter White of 1 egg
1 tablespoon flour 1 tablespoon sugar
3 eggs Few shredded almonds
Put the milk into a saucepan with the sugar and lemon rind and allow it to simmer gently for half an hour. Blend the butter and flour; add the milk mixture; stir until it boils; then cook for five minutes. Beat the eggs; add the flavorings and almonds, and stir all into the first mixture. Stir with a wooden spoon over the fire until thick like batter; then turn into a baking dish. Cover with a meringue made from the white of egg and sugar; brown in the oven; sprinkle with shredded almonds and serve hot.
128 L-L
LEFT-OVERS
I found a little crust of bread that must not go to waste,
80, by a famous recipe, I seasoned it to taste.
I used six eggs, a pint of cream, some citron and some spice,
Two lemons, dates and raisins, and a brimming cup of rice.
It took a lot of things,, I know
(That's Iww the cook-book read);
And no one cared for it — but oh!
I saved that crust of bread.
— Author Unknown.
130
LEFT-OVERS
EFT-OVERS afford the cook an opportunity for the display of her ingenuity that is not to be slighted. To concoct a pleasing dish out of an unpromising left-over is a small triumph that is in itself its own reward. Almost any one can succeed with new and fresh material, but to take old materials that are too good to be wasted, and make them appear new and tempting, is a branch of the art of cooking that will repay the extra time and study that it takes. Made-over dishes are especially useful for luncheons or suppers, when only a light meal is needed. What otherwise might be a loss of good food can often be made to appear on the table as a most desirable addition to the menu.
There are throughout this book many recipes that call for cold meats and vegetables, so that this chapter is not the only one to be studied by the economical cook. See especially the chapter on "Entrees."
BAKED HASH
2 cups cold meat 2 cups cold potatoes
1 tablespoon butter 2 cups stock
Seasoning to taste
Melt the butter in the stock; add the meat and potato, finely chopped or run through a meat chopper. Season to taste; put in a greased baking dish and bake until nicely browned.
CURRY OF BEEF
2 cups coldjbeef Curry sauce
1 cup boiled rice
Make curry sauce according to directions given in the chapter on "Sauces," page 101, using meat stock instead of boiling water; add the beef, finely chopped; bring to a boil and serve in a border of hot boiled rice.
131
LEFT-OVERS
CURRY OF LAMB
Make and serve the same as curry of beef, adding a half teaspoon of chopped mint if desired.
SCALLOPED BEEF
2 cups cold chopped beef 1 cup brown sauce
2 cups cooked tomatoes 1 cup bread crumbs
Salt and pepper 2 tablespoons butter
In a baking dish arrange alternate layers of beef and tomatoes, seasoning each and moistening the meat with brown sauce (or with a little melted butter and hot water if there has been no brown sauce left). Cover the top with bread crumbs and bits of butter; bake in a moderate oven for half an hour and serve. If it begins to brown too quickly, cover with another pan.
CREAMED HASH
1 pint cold meat 1 tablespoon chopped parsley
Salt and pepper 1 teaspoon onion juice
1 cu^ cream sauce
Chop the meat very fine; season it and add the onion and parsley. Make the cream sauce in a double boiler; stir in the meat; beat thoroughly and serve on squares of toasted bread.
MOCK VENISON
Cold mutton 1 cup water or stock
1 tablespoon butter 1 tablespoon currant jelly
1 tablespoon flour 1 tablespoon bottled meat sauce
Brown the flour in the butter; add the water or stock, stirring constantly; then add the jelly and meat sauce and bring to a boil. Cut the cold meat into thin slices; heat them thoroughly in the sauce and serve.
CORNED-BEEF HASH
1 cup cold corned beef Salt and pepper
1 cup cold boiled potatoes 1 tablespoon butter
Milk or stock
Chop the corned beef, discarding the gristle but using some of the fat. Melt the butter in a frying pan; add the beef mixed
132 L-L
LEFT-OVERS
Fish Cutlets Blanquette of Chicken with Peas Cusk a la Creme
planned for a f "RFT-OVFR ^
Family of Four ^H, * 1 -U V JS-KS
with chopped potatoes; pour over enough milk or stock to moisten; stir until well mixed; then cook slowly until browned underneath. Fold over like an omelet and serve garnished with parsley and poached eggs.
FARMERS' CABBAGE
1 cup cold meat 1 cup cooked tomatoes
1 cup cooked cabbage 1 cup bread crumbs
Salt and pepper
Chop the meat into small pieces; likewise the cabbage. Put a layer of meat in the bottom of a baking dish; then a layer of cabbage; then a layer of tomatoes. Continue until the entire quantity has been used, seasoning each layer as you go. Cover all with bread crumbs and bake in a moderate oven until brown. A little grated cheese may be added to the top if desired.
STEW FROM COLD MEAT
Free the meat from fat, gristle and bones; cut into small pieces; add salt and water sufficient to cover it. Let simmer until almost ready to break in pieces; add raw onions and potatoes and cook until tender, adding also a little soup stock if available. Cook until the potatoes are done; thicken with flour and serve on small slices of toast.
POTTED MEAT
1 pint cold meat Salt and pepper
2 ounces butter Dried herbs
Melted suet
Chop the meat very fine; pound it in a mortar, adding gradually the butter and seasoning to taste. Pack into small jars; cover with melted suet and keep in a cool place.
VEAL CAKES
1 pound cold chopped veal 1 teaspoon chopped onion
V2 potind soaked bread crumbs 1 teaspoon salt
Dash of pepper 2 tablespoons fat or butter
Mix all the ingredients except the fat; mold into small cakes. Melt the fat in a frying pan and brown the cakes in it, first on one side, then OH the other.
10 133 L-L
T TT T7T A VT7D Q Planned for a
LiCiT i-UV JS.K.O Family of Four
BLANQUETTE OF CHICKEN
2 cups cold chicken 2 tablespoons chopped parsley
1 cup cream sauce Few gratings of nutmeg
1 tablespoon lemon juice Pinch of clove
Heat the chicken in the cream sauce; add seasonings and serve.
FISH CUTLETS
1 cup cold cooked fish l/2 teaspoon chopped onion V2 cup milk l/2 teaspoon chopped parsley
2 tablespoons butter V2 teaspoon salt
2 tablespoons flour Dash of red pepper
Yolk of 1 egg Uncooked macaroni
Bread crumbs and egg
Make a cream sauce of the butter, flour and milk; add the egg, then the fish and seasonings. Mix carefully and let cool; form into cutlet shapes; dip in egg and bread crumbs and fry in hot fat. Insert in each cutlet a small piece of uncooked macaroni to represent the bone; conceal place of insertion with chopped parsley.
FISH CROQUETTES
Mold the cutlet mixture into cones; dip in egg and crumbs and fry in hot fat. Sprinkle with chopped parsley.
CUSK A LA CREME
1 pint cold fish !/2 tablespoon cornstarch
1 pint milk l/2 tablespoon bu ter
1 blade mace Yolk of 1 egg
1 sprig parsley 1 bay leaf
Put the milk with the mace, parsley and bay leaf in a double boiler; bring to a boil; remove the mace, parsley and bay leaf and add the cornstarch and butter, well rubbed together. Then add the beaten egg and season to taste. Fill a baking dish with alternate layers of fish and sauce; cover with bread crumbs and bake in the oven until the crumbs are browned,
SCALLOPED FISH
1 pint cold cooked fish 1 pint cream sauce
Butter Bread crumbs
Put the fish in a baking dish with the cream sauce. Cover with bread crumbs and bits of butter and bake until brown.
134 M.;
VEGETABLES
And what the creatures did eat — seeds, roots, bulbs, tubers, stalks, shoots, leaves, flowers, fruits, fungi! They called them beans and peas; turnips and carrots; onions and garlic; potatoes and arti- chokes; asparagus and poke; celery and chard; cauliflower and broccoli; tomatoes and cucumbers; and mushrooms!
f — Visitor* from Mars.
136
VEGETABLES
A,L the elements needed for nutrition are found in vegetables. In beans, peas, lentils, and other legumes, much protein is furnished, and for this reason they can often be used in place of meat. (See chapter on "Meat Substitutes.") In such vegetables as potatoes and squash there is an abundance of starchy or fuel- and-energy food. From olives, nuts, and corn come oils which are also fuel-and-energy foods. Lettuce, spinach, cabbage, turnips, carrots, tomatoes, and other succulent (juicy) vegetables contain the valuable mineral matter and vitamins which no chemist save Nature can wisely furnish.
Perhaps one reason why vegetables are not used in greater variety is that they are not always properly cooked. Over-cooking lessens the food value of many vegetables, destroys their color, and tends to make them tasteless and tough. Green vegetables should not be permitted to boil one minute after they begin to lose their green color. As a rule, root vegetables, such as turnips, carrots, and salsify are best cooked in unsalted water, gently boiling. This applies emphatically to turnips. Never soak wilted vege- tables in salted water, for salt hardens the fiber. This is particu- larly true of cucumbers. Use fresh cold water.
Potatoes should be thinly pared, not so much for economy, as to save the mineral matters which are stored close to the skin. Jacket-boiled potatoes retain most, and baked potatoes retain practically all of these valuable food adjuncts.
Canned goods are improved if the contents are removed from the container upon opening, and exposed to the air for an hour or more to re-oxygenate.
Delicate vegetables containing sugar, such as green peas and sweet corn, lose flavor and sweetness every minute after leaving
137 fc-L
VEGETABLES
the mother-stalk. Leave them in pod or husk until ready to cook, and then serve as nearly immediately as possible.
Start vegetables with boiling water. With very few exceptions, they should be left uncovered, or only partially covered, to permit exposure to the air. Of course this does not apply when a steamer is used in cooking,
CABBAGE
Divide a small head of cabbage into four parts, cutting down through the stock; soak for one-half hour in a pan of cold water to which has been added a tablespoon of vinegar; then remove from the water and cut in slices. Have a large saucepan full of boiling water; put in the cabbage, pushing the slices under the water with a spoon; add a tablespoon of salt and cook from twenty-five to sixty minutes, according to the age of the cabbage. Drain through a colander; then put in a chopping bowl and mince. Season with butter, pepper and more salt if needed, and stand over the fire for a few minutes to reheat. Allow a tablespoon of butter to a pint of cooked cabbage.
The addition of a quarter teaspoon of bi-carbonate of sod;i reduces the time of cooking, helps retain color and lessens the odor.
CABBAGE WITH PORK
For a small head of cabbage use half a pound of minced salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage; drain well and put on to boil with the pork. Boil and serve the pork with the cabbage. A little additional salt may be needed.
Smoked bacon or ham or corned beef may be substituted for the pork; but these are usually better if cooked separately from the cabbage.
LADY CABBAGE
Prepare and cook the cabbage in the usual way. Chop very fine; return to the fire; cover with milk; season; bring to a boil and serve.
138 I.-L
Planned for a VEGETABLES
Family of Four ._
CREAMED CABBAGE
Make a cream sauce; add the boiled cabbage, chopped; bring to a boil and serve, sprinkling a little chopped parsley over the top of the dish.
CAULIFLOWER
Remove all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a tablespoon of vinegar. Put in a large saucepan, stem end down; cover with boiling water; add a table- spoon of salt and cook from twenty to thirty minutes, according to the size of the head and its compactness. Remove as soon as done, for overcooking darkens it.
CREAMED CAULIFLOWER
Make a cream sauce; add the boiled cauliflower, broken into pieces, and serve.
CAULIFLOWER AU GRATIN
Break boiled cauliflower into small flowerets; place in layers in a buttered pudding dish, covering each with cream sauce and grated cheese. Spread buttered bread crumbs over the top of the dish and bake until brown.
CAULIFLOWER POLONAISE
1 head cauliflower Yolks of 3 eggs
iy2 teaspoons mustard 1A cup olive oil
1V4 teaspoons salt J/2 cup vinegar
1 teaspoon powdered sugar 2 tablespoons melted butter
y2 teaspoon paprika 1 teaspoon chopped parsley
Cook the cauliflower as usual; when done break into flowerets and cover with a sauce made from the other ingredients. Mix the dry ingredients; add the beaten eggs, then the oil and vinegar. Cook over hot water until the mixture thickens; re- move from fire and add the butter and parsley.
BRUSSELS SPROUTS
Remove the wilted or yellow leaves from the sprouts; cut the stock close to the heads, and soak in cold water for an hour
139 **•
VEGETABLES
or more. Drain well and empty them into boiling salted water, allowing one teaspoon of salt to two quarts of water. Boil rapidly for fifteen or twenty minutes, according to the size of the heads; when done, turn into a colander and pour cold water over the heads. Reheat in butter and seasoning or in cream sauce.
KALE
Remove all the old or tough leaves; wash the kale thoroughly and drain. Put it into boiling water to which has been added salt in the proportion of one half tablespoon to two quarts of water. Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of butter and two of meat stock or water to every pint of the minced vegetable. Add more salt if necessary; cook for ten minutes and serve at once. The entire time for cooking varies from thirty to fifty minutes.
BOILED LETTUCE
Lettuce that has grown too old for salad may still be cooked, forming a very palatable dish. Wash four or five heads of lettuce, removing the thick bitter stalks and retaining only the sound leaves. Cook in boiling, salted water for ten or fifteen minutes; drain in a colander, pouring cold water over them. Chop and re- heat with butter and seasoning or with cream sauce.
BEET GREENS
Beets are usually thickly sowed, and as the young plants begin to grow they must be thinned out. These plants make delicious greens, and even the tops of the ordinary market beets are good if properly prepared. Examine the leaves carefully to be sure that there are no insects on them; wash thoroughly in several waters, and put over the fire in a large kettle of boiling water. Add a teaspoon of salt for every two quarts of greens; boil rapidly about thirty minutes or until tender; drain off the water; chop well and season with butter and salt.
SPINACH
Perhaps no other vegetable requires such care in the preparation as spinach. In the first place it takes a great deal of time, water and patience to wash it clean. Cut off the roots; break the leave?
140 I--I.
Planned for a VTTfyPT A TIT TT<N Family of Four V J3AJ.& 1 API/ISO
apart; drop them in a large pan of water; rinse well; lift them out separately and drop back into a second pan of water. Continue washing in fresh waters until there is not a grain of sand to be found in the bottom of the pan. Drain the spinach and drop it into boiling water, allowing one pint of water and one tablespoon of salt to a half peck of spinach. Let it simmer for twenty minutes or more, counting from the time it begins to boil, and drawing the cover of the saucepan to one side to allow the steam to escape. Empty into a colander; pour cold water over the spinach; drain and mince fine. Return to the fire with seasoning and butter, or drippings from roast beef or chicken if preferred. Garnish with hard-boiled egg or serve with cream sauce.
DANDELIONS
Gather young dandelion plants before they have flowered; cut off the roots; wash thoroughly; boil in salted water about one hour, leaving the lid partly off. Drain and chop fine; season with salt, pepper or vinegar, and a liberal measure of butter.
If cooked with half spinach or beet greens it is less bitter and more palatable to some people. In this case the dandelion should be partly cooked before the other vegetable is added.
LEEKS
Wash and trim the leeks and cook them in boiling salted water until soft. Drain thoroughly; season with butter, salt and pepper, and serve.
JERUSALEM ARTICHOKES
1 quart peeled and cut artichokes 1 tablespoon butter 1 pint milk 1 tablespoon flour
1 small onion 1 teaspoon salt
l/4 teaspoon pepper
Wash and peel the artichokes and cut them into small cubes; put in a double boiler; cover with milk; add the onion and cook twenty minutes. Beat the butter and flour together and stir them into the milk; add the seasoning and cook for a half hour longer-
GLOBE ARTICHOKES
Remove all the hard outer leaves; cut off the stems close to tne leaves, also the top of the bud. Drop the artichokes in boiling
141 L-L
Wanned for * Family of Four
water and cook until tender, from thirty to fifty minutes; take up and remove the choke. Serve hot with melted butter or cold with French salad dressing.
GREEN PEAS
Shell the peas and cover them sparingly with water; bring to a boil; then push aside until the water will just bubble gently. When the peas are tender add salt and butter; cook ten minutes longer and serve. If the peas are not the sweet variety, add a teaspoon of sugar.
SUGAR PEAS
Sugar peas may be cooked in the pods like string beans. Gather the pods while the seeds are still very small; string like beans and cut into pieces. Cover with boiling water and boil gently for twenty-five or thirty minutes or until tender. Pour off most of the water, saving it for soup; season the rest with salt and butter and serve.
STRING BEANS
Remove the strings carefully; break the pods into one-inch pieces; wash thoroughly; add just enough boiling water to prevent burning, salt at the end of ten minutes, and let simmer until tender. Season with butter.
Pork may be boiled with the beans if desired. Boil a quarter of a pound for five hours; then add the beans.
GREEN LIMA BEANS
Cover the shelled beans with boiling water; bring to a boil quickly ; then let them simmer slowly until tender. Drain and add salt, pepper and butter or hot cream or cream sauce.
DRIED BEANS AND PEAS
Recipes for cooking dried beans and peas will be found in the chapter on "Meat Substitutes."
BOILED TURNIPS
Have the turnips peeled and sliced and drop them into boiling water sufficient to cover. Cook until tender; drain well; chop them or mash with a wooden potato masher. Season with salt, butter and pepper and serve at once.
142 L-I.
VEGETABLES
CARROTS
Scrape the carrots lightly; cut them into large dice or slices and drop them into a small quantity of boiling water; salt at the end of ten minutes. Boil until tender; drain and serve with butter and pepper or with cream sauce.
CARROTS AND PEAS
Cook the carrots; add an equal quantity of cooked peas; sea- son with butter, pepper and sa)t, or beat both together in a cream sauce.
PARSNIPS
Wash the parsnips clean; boil them until tender; scrape off the skin and slice them into a vegetable dish, seasoning with salt, pepper and butter or pouring drawn butter over them.
If preferred, the cooked parsnips may be chopped rather coarse, seasoned and returned to the fire with milk sufficient to cover them. Thicken with a teaspoon of flour rubbed in a tablespoon of butter; simmer for ten minutes and serve.
Still another method of serving the parsnips is to fry the slices in butter after they have been boiled.
KOHL-RABI
Kohl-rabi or kale turnip is a cultivated variety of kale or cab- bage, distinguished by the swelling of the stem in turnip form. This swollen portion is used for food, cooked like turnips or un- cooked in slices like radishes.
SALSIFY
6 large roots 1 teaspoon salt
1 tablespoon vinegar 3 pints water
2 tablespoons flour 1 cup cream sauce
To prevent the roots from turning dark they must be dropped as soon as they are pared and cut into the mixture of flour, salt, water and vinegar. Wash and scrape the roots; cut them into slices about three inches long and drop them into the prepared water. Place the saucepan on the fire and cook for thirty minutes after it begins to boil. Drain and serve with white or cream sauce.
143 L-L
VEGETABLES
BEETS
Wash the beets, being careful not to break the skin ; cover them with boiling water and boil until tender. Remove from the fire; drop into cold water and rub off the skins. Cut the beets into thin slices or chop them if not young; season with salt, butter and pepper and serve at once.
PICKLED BEETS
If beets are very old they will be better pickled in vinegar. Boil and slice them; cover with vinegar and let stand until cold.
CREAMED CELERY
Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Have boiling water ready; put the celery into it, and salt at the end of ten minutes. ^ Boil until tender, leaving the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve.
BOILED ONIONS
Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water. Boil rapidly for ten minutes with the cover off; drain and return to the fire with fresh water. Simmer until tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions.
STEWED ONIONS
J% P"its onion i/2 teaspoon salt
1 tablespoon butter i/2 saltspoon pepper
Cut the onions in slices and boil in salted water for ten minutes- drain and return to the saucepan with the butter, salt and pepper.' Cook over a hot fire for five minutes; then cook slowly for thirty or forty minutes. Drippings may be substituted for the butter it desired.
144
VEGETABLES
, SCALLOPED ONIONS
Cut boiled onions into quarters; put them in a baking dish and mix well with cream sauce; cover with bread crumbs and bits of butter and place in the oven until the crumbs are browned.
FRIED ONIONS
6 onions 1 tablespoon butter
Salt and pepper
Remove the skins from the onions; cut them in slices and cook in boiling salted water for fifteen minutes. Drain; add the butter and fry until well browned, stirring to prevent them from sticking. Season and serve with beefsteak or calf's liver.
STEWED TOMATOES
Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tomato one generous teaspoon each of salt and sugar and one tablespoon of butter. If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning, the flavor will be greatly improved.
SCALLOPED TOMATOES
1 pint tomatoes 1 tablespoon sugar
1 pint bread crumbs 2 teaspoons salt
2 tablespoons butter 1 saltspoon pepper
Butter a baking dish and in it put alternate layers of tomatoes and bread crumbs, seasoning each layer of crumbs and covering it with small pieces of butter. Have a layer of crumbs on the top. If fresh tomatoes are used bake one hour, if canned, a half hour. If the crumbs begin to brown too quickly cover the dish with a tin plate.
STUFFED TOMATOES
6 large tomatoes V2 teaspoon salt
1 cup bread crumbs l/2 saltspoon pepper
1 teaspoon chopped onion 1 tablespoon butter
Cut a slice off the stem end of the tomato and scoop out the seeded part. Brown the onion slightly in the butter; add it to the
145 L-L
VEGETABLES FamU^of F°our
bread crumbs, with seasoning, and fill the tomatoes with the mix- ture. Place them in a shallow baking pan and bake in a quick oven about thirty minutes.
FRIED TOMATOES
3 large tomatoes Flour
Salt and pepper Butter
1 cup cream sauce
Wash the tomatoes; slice them in half-inch slices; sprinkle with salt, pepper and flour and brown lightly in butter. Lay on a hot platter and pour over them a cream sauce made with the butter that remains in the pan.
TURKISH PILAF
cup rice 1 cup stock
cup stewed tomatoes 3 tablespoons butter
Strain the tomatoes and cook them with the rice and stock in a double boiler until the rice is tender; add the butter and stir it >H without mashing the rice.
Serve as a border with meat or as a vegetable. If desired, a little catsup or Chili sauce and water to make three quarters of a cup may be substituted for the tomatoes.
ASPARAGUS
Cut off the woody part of the asparagus and scrape the lower ends of the stalks, or cut off all but the very tender part, saving the pieces for cream of asparagus soup. Wash the stalks and tie them in bunches; place them upright, stem end down in a deep saucepan. Pour in boiling water sufficient to come up to the ten- der heads but not to cover them; add a teaspoon of salt for each quart of water and place the saucepan where the water will boil. Cook until tender, leaving the cover partly off. It will take from fifteen to thirty minutes according to the age of the asparagus. Serve on thin slices of buttered toast, seasoning with butter, pep- per and salt, or pouring drawn butter or cream sauce over all. Save the water for vegetable soup.
If preferred, all the tender part of the asparagus may be cut into short pieces, boiled in water sufficient to cover, and served in cream sauce or in a little of the water in which it is cooked, seasoned frith salt, pepper and butter.
146 M
Planned for a \ TT? p T7T A T>T T? Q Family of Four V B Lrk 1 A-P -L-k b
OKRA
Wash young pods and boil them in salted water until tender, about twenty minutes ; drain and reheat for five minutes in cream, adding butter, salt and pepper, or cut crosswise, and stew with tomatoes.
GREEN PEPPERS STUFFED
6 peppers l/4 teaspoon basil
Bread crumbs % teaspoon summer savory
2 teaspoons salt 2 tablespoons butter or drippings
1 tablespoon herbs 1 cup white sauce
2 cups white stock or water
Select only tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with the seasonings and butter. Cut off the stem end of each pepper; carefully remove the interior and fill the peppers with the prepared dressing. Place in a shallow baking pan and pour around them the white sauce thinned with the stock or water. Bake about one hour, basting frequently with the sauce.
Peppers may also be filled with a well-seasoned dressing of chopped meat, with or without the addition of bread crumbs or boiled rice.
FRIED EGGPLANT
Cut the eggplant in slices about a quarter of an inch thick ; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an hour; remove the plate; dip the slices in beaten egg, to which has been added a tablespoon of water, half a tablespoon of salt and half a teaspoon of pepper. Then dip the slices in dried bread crumbs; spread on a dish for twenty minutes or more and fry until brown in deep fat.
BAKED EGGPLANT
Make a dressing as for stuffed peppers, using, however, a little more salt, pepper and butter. Cut the eggplant in two lengthwise; scrape out the inside; mash it fine; mix with the dressing and re- turn to the shells. Place on a pan in the oven and bake forty-five minutes. Serve in the shells, placing a doily under each half.
147
VEGETABLES
BROILED EGGPLANT
Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.
SQUASH
Summer and winter squash are prepared and boiled in the same way. Wash and pare the squash; cut it into small pieces; cook in boiling water for half an hour; mash fine and season with salt, pepper and plenty of butter.
BAKED SQUASH
Wash a Hubbard squash and cut it into large pieces, removing the pulp. Place these, outer side down, in a shallow baking dish and bake until brown. Baked squash is eaten like baked sweet potatoes with butter and salt.
STEAMED SQUASH
Remove the top of a Hubbard squash and steam the rest until tender. Discard the pulp; scoop out the remainder of the soft portion; mash it, seasoning well with salt, pepper and butter; re- heat; return to the shell and score the dome-shaped surface with a knife. Place the squash on a plate with a doily beneath it and serve.
CORN ON THE COB
Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.
CORN OFF THE COB
Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juice of the corn itself is wasted. It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion or the
148 L-L
VEGETABLES
skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire.
SUCCOTASH
To a pint of corn cooked off the cob add a pint of cooked and creamed Lima beans.
CORN PUDDING
6 ears corn y2 teaspoon sugar
1 cup hot milk 1 tablespoon butter
l/4 teaspoon salt 1 tablespoon flour 1 egg
Prepare the corn as for cooking off the cob. Melt the butter; mix well with the flour; add the milk gradually, then the season- ing and corn, and last of all the beaten egg. Pour into a buttered baking dish and bake in a moderate oven for half an hour.
STEWED MUSHROOMS
1 pint mushrooms Salt and pepper
1 tablespoon butter Flour
Wash the mushrooms; peel them and cut off the bottom of the stalks. Melt the butter; add the mushrooms, sprinkling them with salt, pepper and flour. Let them cook slowly in the butter and their own liquor for about fifteen minutes.
If desired, a few tablespoons of cream and a little grated nutmeg may be added to the butter, and the mushrooms served on small pieces of buttered toast.
BROILED MUSHROOMS
Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap.
11 149
VEGETABLES
BAKED MUSHROOMS
Choose the larger mushrooms for baking. Prepare them as fo broiling and place them upside down in a shallow baking dish sprinkling with salt and pepper and placing a small piece of buttei on each. Bake for about twenty minutes, basting with a little melted butter.
MUSHROOMS A LA POULETTE
Stew the mushrooms in cream; remove from the fire and stir in the beaten yolks of two eggs. Return to the fire to let the eggs thicken; then serve at once.
BOILED CHESTNUTS
Boil the chestnuts a few minutes; drain and remove the shells and skins. Boil again until tender, adding sufficient salt to make them palatable. Drain again; shake over the fire until dry; cover with cream sauce and serve at once. If allowed to stand the chest- nuts become heavy and unappetizing.
ROASTED CHESTNUTS
With a sharp knife cut across on the flat side of each chestnut; put them in a wire pan and shake constantly over a hot fire until the shells split. Serve at once.
BOILED POTATOES
If the potatoes are to be boiled in their skins, cut a narrow band of skin from the center of the potato and small pieces from the ends. If the potatoes are to be peeled, use a very sharp knife and remove as thin a layer as possible. If the potatoes are very young, the skins may be scraped off. Let the potatoes boil fifteen minutes ; then add a tablespoon of salt for every dozen- potatoes; boil until tender and remove immediately from the water so that they will not become soggy. They will be improved by being kept hot for an hour or more provided that they are so ventilated that they dry rather than retain moisture.
Boiled potatoes may be served dry or covered with cream sauce.
150 L-L
VEGETABLES
STEAMED POTATOES
Steamed potatoes are prepared as for boiling, put in a closed vessel having a perforated bottom over a kettle of boiling water. They will require from thirty to forty minutes to cook.
BAKED POTATOES
Wash the potatoes perfectly clean and let them drain; put them in an old baking pan in a hot oven and bake until soft. Potatoes of medium size will take about forty minutes. Baked potatoes should be served as soon as they are done, but if they must stand for any time the skins should be broken so that the moisture may escape.
FRENCH FRIED POTATOES
Pare the potatoes and throw them into cold water until needed. Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when lightly browned. It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot. When all are done, sprinkle with salt and serve at once.
For variety, and for use in garnishing, cut the potatoes into balls, using the vegetable cutter which comes for this purpose.
STUFFED POTATOES
6 large potatoes 1 teaspoon salt
1 tablespoon butter Dash of pepper
1A CUP niilk 1 egg
Bake the potatoes and when done cut off one end of each and scoop out the contents into a bowl. Mash thoroughly; add the butter, seasoning and milk. Then return the potato to the shells; dip the open end of each in beaten egg and place them on a pan in the oven. Brown the ends and serve.
MASHED POTATOES
4 medium-sized potatoes V2 teaspoon salt
1 large tablespoon butter 4 tablespoons
Boil the potatoes and drain them thoroughly; mash and beat with a wire beater until light; add the butter, salt and milk, heated. Serve at once if possible. If obliged to keep them stand •
151
VEGETABLES P ****** for »
_ Family of Four
ing do not put a cover on the saucepan as steam makes them soggy. Stand over a kettle of hot water and when ready to serve put them, mound fashion, in a hot dish and sprinkle the top lightly with pepper.
CREAMED POTATOES
2 cups boiled potatoes 1 cup cream sauce
Make the cream sauce thinner than usual by adding a little extra milk. Cut the potatoes into small cubes and mix them thor- oughly with the same. Cook in a double boiler until the potatoes are thoroughly hot; add a little chopped parsley, if desired, and serve.
NEW POTATOES IN CREAM
Scrape and boil new potatoes until tender; cover with cream sauce to which a little chopped parsley has been added, and serve.
POTATO CROQUETTES
2 cups mashed potatoes Salt and pepper
2 tablespoons butter Grated nutmeg
l/z tablespoon chopped onion 2 eggs
y2 tablespoon chopped parsley Bread crumbs
Mix the potatoes thoroughly with the butter, onion, parsley, salt, pepper and nutmeg. Mold them; dip in the beaten eggs; roll in bread crumbs; drop into hot fat and cook until a golden brown.
POTATO BALLS
Select large potatoes, as free from blemishes as possible; cut into balls with a vegetable cutter; cook in boiling salted water until tender; cover with melted butter and chopped parsley and serve.
POTATO CAKES
Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting the hands well with flour first. Flatten into cakes and saute in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown.
152
'Planned for a VEGETABLES
Family of Four __________
LYONNAISE POTATOES
3 boiled potatoes l/2 teaspoon salt
1 tablespoon butter Dash of pepper
1/2 small onion Vz tablespoon minced parsley
Slice the onion and brown it slightly in the butter; add the potatoes; mix well and stir until all are browned, seasoning thor- oughly. Just before serving add the parsley.
SCALLOPED POTATOES No. 1
1 pint sliced raw potatoes 1 tablespoon flour
1 cup scalded milk l/2 teaspoon salt
1 large tablespoon butter l/2 saltspoon pepper
Butter a baking dish and in the bottom put a layer of the po- tatoes. Sprinkle with salt, pepper and flour and dot with small pieces of butter. Repeat until the materials are used; pour the scalded milk over all and bake in a moderate oven for forty-five or fifty minutes.
SCALLOPED POTATOES No. 2
2 cups cold potatoes Salt and pepper
2 cups cream sauce 1 cup bread crumbs
Butter
Cut the potatoes into cubes; mix well with the cream sauce, adding more seasoning if necessary; pour into a baking dish; cover with bread crumbs and small pieces of butter and bake for about half an hour.
POTATOES AU GRATIN
2 cups cold boiled potatoes 3 tablespoons grated cheese
2 cups cream sauce Salt and red pepper
Buttered bread crumbs
Slice the potatoes and add them to the hot cream sauce. Bring all to a boil; remove and add the cheese and seasoning. Pour all into a baking dish; sprinkle bread crumbs over the top and set in the oven to brown.
BROWNED POTATOES
Either sweet or white potatoes may be browned. Boil and peel them, cutting them in halves if they are very large. Put them in
153 L-L
VEGETABLES Planned for a
_____ _ __ — _«_—»^». Family of Four
a baking pan; baste with savory drippings or butter and season with salt. Cook in a hot oven until brown.
The potatoes may be browned in a frying pan over the fire if the oven is not hot. The oven, however, is to be preferred.
If the potatoes are to be served with a roast they may be browned with the meat. They should, however, never be put into the pan raw, as they are sure to turn dark and ugly if not boiled first.
POTATO PUFF
2 cups* hoiled potatoes 2 eggs
2 tablespoons butter i/2 Cup scalded inilk
Salt to taste
Use left-over mashed potatoes or potatoes freshly boiled and pressed through a vegetable press. Melt the butter; beat it into the potatoes; add the egg, beaten separately, then the hot milk and seasoning. Bake in one dish or in individual dishes until deli- cately browned.
HASHED BROWN POTATOES
1 pint chopped cooked ootatoes Dash of pepper
2 tablespoons cream i/2 teaspoon chopped parsley 1/2 teaspoon salt 1 tablespoon butter
Melt the butter in a smooth frying pan and when hot add the other ingredients, well mixed together. Pack lightly into a layer of uniform thickness and cook slowly for twenty or thirty minutes. Fold over and serve. There should te a thick brown crust on the outside.
CANDIED SWEET POTATOES
Cut boiled sweet potatoes into long slices; place them in an earthen dish; butter each and sprinkle with sugar. Bake until the sugar and butter have candied and the potatoes are brown.
FRIED SWEET POTATOES
it
er
s]
salt and serve.
jrAuaas ovYJc/xs/i jruijfiiUJE/o
Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly ; remove with a skimmer; drain and dry on paper; si>ri*iW« with
1,54
VEGETABLES
VEGETABLE HASH
Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quar- ter of a cup to a pint of hash. Melt a half tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top." Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash.
BOILED MACARONI
Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if de- sired.
The recipe for Baked Macaroni will be found in the chapter on "Meat Substitutes."
STUFFED CUCUMBERS
4 cucumbers Dash of grated nutmeg
1 cup pecans or Brazil nuts 2 tablespoons melted butter
6 tablespoons mashed potatoes 1 cup white sauce
1 well-beaten egg 1 teaspoon capers
1 teaspoon salt Dash of powdered cloves
2 tablespoons chopped parsley 1 well-beaten egg 1 saltspoon white pepper Salt and pepper
Cut the cucumbers in half lengthwise; remove the seeds with a spoon; lay the cucumbers in vinegar over night; then wipe dry and fill with a mixture made from the chopped nuts, potatoes. egg, salt, parsley, pepper, nutmeg and butter. Bake in a buttered baking tin until tender. Serve hot with white sauce, to which has been added the capers, cloves, egg and seasoning.
For additional recipes for vegetables see chapter on "Meat Substitutes."
155
Planned for a Family of Four
REHEATING VEGETABLES
Left-over potatoes, turnips, parsnips, carrots, and similar vegetables may be cut into cubes and reheated in cream sauce. It is essential to have the sauce freshly made and very hot when the vegetables are entered. They may be served in this style, or the dish may be sprinkled with buttered bread-crumbs, and browned in the oven. Or, using a thick cream sauce as a "binder," the vegetables may be made into croquettes. Of course, if so used, they must be mashed first.
Left-over stewed tomatoes may be strained and used as stock for tomato sauce, which is an excellent foundation for reheating cold meats,
156
ENTREES
Entries — small made-dishes that are served between courses'
— Definition.
158
ENTREES
WHILE the entree has its place on the menu of the formal dinner, it appears in many cases to excellent advantage as an important dish for the small luncheon. With a little extra care and elaboration the "made-dish" may serve to tempt the most indifferent appetite.
See some of the recipes in this chapter; others in the chapter, "Left-Overs."
FRITTER BATTER
1 cup flour l/2 CUP nulk
l/2 teaspoon salt 1 tablespoon olive oil
2 teaspoons baking powder 2 eggs
Mix the dry ingredients thoroughly; add the milk, then the oil, and last the beaten eggs.
VEGETABLE FRITTERS
Cook the vegetables thoroughly; drain them; chop fine and add to the batter. Drop in boiling hot fat ; drain and dry on paper.
OYSTER FRITTERS
Wash the oysters and parboil them; drain well and add to the batter. Use oyster juice instead of milk in making the batter. Fry in hot fat; drain and serve.
APPLE FRITTERS
Choose sour apples; pare, core and cut them into small slices. Stir into fritter batter and fry in boiling hot fat, Drain on paper: sprinkle with powdered sugar and serve.
159 I.-L
T?TVTTT?t?T?Q Planned for a
JC/n 1 K±L ISO Family of Four
BANANA FRITTERS
3 bananas J/4 teaspoon salt
1 cup flour Y§ cup milk
2 teaspoons baking powder 1 teaspoon lemon juice ll/2 tablespoons sugar 1 egg
Mash the bananas and mix the flour with the salt, sugar and baking powder. Combine the dry ingredients with the bananas, alternating with the milk. Add lemon juice and the egg, beaten light. Drop by spoonfuls into deep fat and fry. Drain on paper and sprinkle with powdered sugar.
BEEF KROMESKIES
ll/2 tablespoons butter 1 teaspoon salt
li/2 tablespoons flour Dash of pepper
1 cup milk 1 tablespoon parsley
1 pint cold beef 1 teaspoon onion juice
Melt the butter; add the flour; then the milk gradually, stir- ring to prevent lumps. Cook until it thickens; mix in the chopped beef and seasonings and set aside to cool. When cool form into small cylinders- dip each in fritter batter and fry in smoking hot fat.
ROMAN GNOCCHI
cup butter 2 cups milk
4 cup flour 2 egg yolks
4 cup cornstarch 3/4 cup grated cheese
Melt the butter and cook the cornstarch and flour in it without browning. Add the milk and cook three minutes, stirring con- stantly. Add the yolks and a half cup of cheese; pour into a shallow buttered pan and cool; cut into squares; place on a shal- low dish; sprinkle with the remaining cheese and brown in the oven.
RISSOLES
Roll puff -paste into oblong pieces three by four inches; put a spoonful of creamed chicken, sweetbreads or mushrooms on one side; fold over and press the edges together, moistening slightly to make the edges stick. Brush with beaten egg and bake until a delicate brown.
160 L-L
Planned for a T?T\TT'Dt?'l?Q
Family of Four JSIN 1 K.C/.C/S
RICE TIMBALES
Pack boiled rice into small buttered molds; let stand in hot water for fifteen minutes and serve as a garnish or as an entree with some sweet sauce.
TIMBALE CASES
% cup flour l/2 cup milk
J/2 teaspoon salt 1 egg
1 tablespoon olive oil
Sift the flour and salt; add the milk and beaten egg gradually, beating constantly with a wire beater; add the oil and continue beating until the batter is perfectly smooth.
Put the timbale iron in a kettle of hot fat for about twenty minutes. Take the bowl of batter in the left hand and hold it near the kettle of hot fat; with the right hand lift the iron from the fat; wipe it on soft paper; dip it into the batter, coating the iron to within three quarters of an inch from the top, allow the batter to dry and then dip it in the hot fat, holding the iron a little sidewise until it is in the fat; then turn perpendicularly and cook until the batter is a delicate brown. Take the iron out the same way it was put in, being very careful not to drop the timbale into the fat; drain the grease off and lay timbale on paper to drain. Wipe the drops of grease from the iron with a soft paper every time it is used. Fill the cases with creamed fish, oysters, chicken or sweetbreads.
TIMBALE OF MACARONI
Boil macaroni as usual in salted water; rinse in cold water and cut into pieces a third of an inch long. Line a mold with these, spreading the bottom and sides thickly with butter first and setting the open ends of the macaroni against the butter. Spread over the macaroni a forcemeat suitable to whatever is to constitute the filling of the timbale; then fill up the mold with highly seasoned fish, game, poultry or oysters. Moisten with sauce; cover with more forcemeat, pinching the edges well together so that the sauce will not break through in cooling. Set the mold in a pan of hot water; cover with buttered paper and bake in a moderate oven for half an hour.
161 L-L
ENTREES _ Permed for a Family of Four
CHICKEN A LA KING
1 cup chicken, cubed i/2 cup chicken broth
2 mushrooms 1/2 cup cream
V4 green pepper Salt and paprika to taste
1 tablespoon butter i/2 teaspoon lemon juice
2 tablespoons flour 1 egg yolk
Cook mushrooms and pepper in -J tablespoonful butter; melt rest of butter; remove from heat; add flour and stir until smooth: add stock and cream and return to fire; when boiling add other ingredients with egg yolk last. Serve on toast and garnish with parsley.
CHICKEN A LA CRANE
1 cup cold chicken 1 cup boiled mushrooms
1 cup cream sauce
Cut the chicken into small cubes; add the mushrooms, quar- tered; stir all into the cream sauce; heat thoroughly and serve hi patty shells or patty cups.
CHICKEN PATTIES
2 cups cold chicken Grated nutmeg
1 cup cream sauce
Cut the chicken into small cubes; add a little grated nutmeg; stir into the cream sauce; heat thoroughly and serve in patty shells or patty cups.
MEAT PATTIES
Meat patties of various kinds may be made according to the recipe for chicken patties.
HAM PATTIES
1 cup cold chopped ham 1/2 teaspoon salt
*/4 cup fine, bread crumbs i/£ teaspoon pepper
1 tablespoon butter 1 cup milk
Mix the ingredients thoroughly and put a layer in the bottom of buttered patty cups. Break an egg over the top of each; dust with pepper and salt; cover with fine bread or cracker crumbs and bake about eight minutes in a quick oven.
162 v-x,
ENTREES
Veal Croquettes Rissoles Swedish Timbales
I'laiineu f<>.- a Family of Four
PATTY SHELLS
Follow the directions for making puff-paste. One half pound of flour will make about six patty shells.
Roll the paste to a thickness of one fourth inch; stamp out with a large round cutter and cut the centers from half of the rounds. Lay the rings thus made on the whole rounds, pressing them down so that they will stick together. In cold weather it may be necessary to wet the top of the large rounds near the edge to make sure that the rings will not slip. If deeper patty shells are wished two or three rings may be placed on top of the rounds instead of one.
Have the oven as hot as for baking white bread. The shells should rise in ten minutes and then take twenty minutes longer to bake through and brown. There will usually be a little soft dough left in the center. This should be carefully removed with a fork.
VOL-AU-VENT
Roll puff-paste one half inch thick and from it cut out two large ovals, using a sharp knife first dipped in flour. Place it on a shal- low baking tin; cut a smaller oval from the second piece and lay the ring on the first, moistening slightly so that the two will stick together when baked. Roll out the piece cut from the second oval until it is the size of the others and bake in a separate pan as a cover for the vol-au-vent, Bake in a hot oven, covering with paper after the first fifteen minutes. It will require three quarters of an hour or longer; and unless baked thoroughly the crust will fall in cooling. When ready to use, reheat and fill with creamed oysters or game; or for dessert fill with sugared fruit and serve with whipped cream.
CHICKEN CROQUETTES
ll/2 cups cold chicken l/2 teaspoon onion juice
1 tablespoon butter l/2 teaspoon salt
1 tablespoon flour V4 teaspoon pepper
l/2 cup milk or stock V2 tablespoon lemon juice
Dash of nutmeg 1 egg
Bread crumbs and beaten egg
Cook the flour in the butter; add the milk gradually; then the seasonings and chicken. Remove from the fire; add the egg, well beaten; mix and cool. Shape in small cones; dip in another
163
T?TVrTT>t?l?C! Planned for a
Jill 1 XVCsJC/O Family of Four
beaten egg; roll in bread crumbs; put in a wire frying-basket and lower into boiling hot fat. Test the fat by lowsring a piece of stale bread into it; if the bread browns in thirty seconds the fat is sufficiently hot. Fry the croquettes a light brown; drain over the fat; lay on brown paper in a warm place for a few minutes and serve.
MEAT CROQUETTES
Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes. The secrets of success are to have the croquettes well coated with egg and crumbs and the fat sufficiently hot. Olive oil, cottolene, suetine, lard, or a mixture of any of these with drippings will serve the purpose; but olive oil is best.
RICE CROQUETTES
1 cup boiled rice 1 teaspoon melted butter
1 egg Salt to taste
1 teaspoon sugar Cream
Beat the egg light; mix with other ingredients, using enough cream to make the rice malleable. Make into croquettes; dip in egg and fine cracker or bread crumbs and stand for several hours in a cold place. Fry in deep fat, very hot.
SALMI OF GAME
1 cup brown sauce 1 teaspoon catsup
6 mushrooms 1A teaspoon lemon juice
1 cup cooked duck 1A teaspoon onion juice
Salt and pepper
Stir the game and mushrooms into the orown sauce and cook until thoroughly heated. When ready to serve add catsup, onion and lemon and season with salt and pepper.
CURRIED RABBIT
. cup chopped cold rabbit j l/2 teaspoon onion juice
1 cup brown sauce 1 teaspoon curry powder
Add the rabbit meat to the brown sauce; cook until thoroughly heated; season and serve in a border of rice.
- • 164 L-L
SALADS
To make a really good salad — the poem-in-a-picture kind — takes the eye of an artist in selection, the niggardliness of a miser with vinegar, the wisdom of a counselor with salt, and the extravagance of a spendthrift with oil.
— Old Recipe.
166
SALADS
NO one knows how many centuries salads have been a favorite form of food; probably ever since the ancients discovered that olives would yield their rich, nutritious oil. And rightly so, for the green, uncooked vegetable furnishes the mineral salts, the valuable vitamins, and the bulk so much needed; the oil supplies fuel-and-energy food; and the acid of the vinegar, or of the deli- cately perfumed lemon, aids digestion. More and more the Ameri- can people are learning that salads should appear on the table every day in the year. Perhaps the reason that they are not as generally served as they deserve to be is due to the too common use of inferior oils. While there is much nutriment in peanut oil and in cotton-seed oil, neither can be compared with pure olive oil in flavor and digestibility.
In making salads, everything should be crisp and cold both at the time of making and of serving. Greens should always be washed in cold water, and dried by vigorous swinging in a wire basket, or by pressing lightly between a clean folded towel. The salad should be kept on ice as long as possible, and the dressing should not be added until the moment of serving. Mayonnaise dressing is perhaps more generally used with meats than any other. Lettuce and other leaf salads are usually considered better with French dressing.
MAYONNAISE DRESSING
Yolk of 1 egg V2 teaspoon salt
1 cup oil 1/4 teaspoon paprika
2 tablespoons vinegar or lemon juice
Beat the egg yolk and add all the seasonings including the vinegar. Add the oil, a teaspoon at a time, and beat after each addition, using either a Dover egg-beater or a wire whip. If the dressing should curdle add a little more vinegar or lemon juice;
167 t-i.
Planned for a Family of Four
or another egg yolk may be beaten in a clean bowl and then the curdled mixture beaten into it, a teaspoon at a time. The egg white may be beaten and added to thin the dressing instead of cream.
Salads with mayonnaise dressing are especially adapted for meals in which there is no regular meat course. Salad with French dressing is better with a meal having a meat course and a rich dessert.
COLORED MAYONNAISE
To color Mayonnaise green add one tablespoon of ravigote herbs to the finished dressing; or chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing.
To color Mayonnaise red rub one scant tablespoon of lobster coral through a fine sieve and add it to the dressing.
WHITE MAYONNAISE
To make white Mayonnaise follow the ordinary directions, using lemon juice instead of vinegar, omitting the paprika and adding, when finished, a half cup of whipped cream or half an egg white beaten very stiff.
COOKED DRESSING (MOCK MAYONNAISE)
1 cup milk 2 teaspoons flour
1 tablespoon butter 1 egg
2 teaspoons mustard 1 tablespoon vinegar 2 teaspoons sugar l/2 teaspoon salt
Heat the milk and butter; add the egg into which the mustard and sugar and flour have been well beaten. Stir over the fire until the mixture thickens; add the vinegar; take from the fire and add the salt. This may be used in place of Mayonnaise dress- ing by those who do not care for oil.
CREAM DRESSING
1 cup cream 1 tablespoon vinegar
1 tablespoon sugar % teaspoon salt
Dash of red pepper
Mix the sugar, vinegar, salt and pepper thoroughly together; then add the cream gradually.
168 L-L.
Planned fo» « Family of Four
FRENCH DRESSING
2 tablespoons vinegar 1 teaspoon salt
6 tablespoons olive oil V2 teaspoon paprika
Put the salt and paprika in a bowl; add a little oil and beat well; then gradually add the remainder of the oil, stirring constantly. Last of all stir in the vinegar, drop by drop.
SALAD DRESSING IN LARGE QUANTITY
3 eggs 1 teaspoon mustard 3 tablespoons flour V2 cup vinegar
ll/2 cups cold water 3 egg yolks
Red and black pepper 1 cup olive oil
Salt
Beat the three whole eggs; add the mustard and flour well mixed with the water and a little red and black pepper. Put the vinegar on to boil and while boiling add the egg and mustard mixture, stirring constantly until it thickens. When cold add a Mayonnaise made of the three egg yolks and olive oil. Add salt after all is finished.
This makes about a quart and is useful for chicken salad or for any purpose where a large quantity of dressing is needed. Tn winter it will keep a week or more.
CHICKEN SALAD
1 -cup cold cooked chicken Mayonnaise dressing
1 cup chopped celery Lettuce
Stuffed olives
Mix the chicken and celery lightly with Mayonnaise dress- ing; pour into a bowl lined with lettuce leaves; throw a little more dressing over the top and garnish with stuffed olives.
TOMATO SURPRISES
3/4 cup cold chopped meat % saltspoon salt
*/2 tablespoon chopped onion 4 tablespoons Mayonnaise
l/2 tablespoon Worcestershire sauce 4 tomatoes Lettuce
Season the meat with onion: sauce and salt, and mix with the dressing. Have the tomatoes very cold; cut a slice from the stem end and scoop out the seeded portion. Fill each with the salad mixture and serve on a leaf of crisp lettuce.
169 L-L
jPianned for a Family of Four
SARDINE SALAD
1 small box sardines 3 hard-boiled eggs
Juice of % lemon Mayonnaise dressing
Prepare the sardines, free from oil, bones and skin; season with lemon juice; cut into small pieces and mix with the eggs, finely chopped. Arrange on a bed of lettuce leaves and serve with Mayonnaise dressing.
SHRIMP SALAD
1 can shrimps 1 head lettuce
1 stalk celery l/2 cup Mayonnaise dressing
Olives and radishes
Remove the shrimps from the can; cover with cold water and let stand a few minutes. Dram; dry between towels, and break into small pieces. Cut the celery into half -inch pieces; mix with the shrimps and the Mayonnaise dressing, and arrange on lettuce leaves, garnishing with olives or radishes.
SALMON SALAD
1 can salmon Mayonnaise dressing
1 head lettuce Ripe olives
Remove the salmon from the can; wash in a colander under running water and drain. On each salad plate make a nest of lettuce leaves and in it bury a portion of the salmon, broken into small pieces and covered with Mayonnaise. Garnish with ripe olives.
LOBSTER SALAD
1 boiled lobster Mayonnaise dressing
1 head lettuce Lobster coral
Cut boiled lobster into one-inch pieces and keep on ice until ready to serve. Arrange fresh lettuce in a bowl; pour the lobster mixed with Mayonnaise in the center; smooth the top; cover well with dressing and sprinkle with powdered lobster coral.
LETTUCE SALAD
Throw away the outer leaves of the head of lettuce; wash the rest carefully in running water and dry them in a clean towel. Break or tear the leaves into convenient pieces and serve with Mayonnaise, cream or French dressing.
170 ^-L
Planned for a O A T A TkQ
Family of Four bALADb
COMBINATION SALAD
Scald tomatoes; remove the skin and place them on ice. Wash and drain lettuce; arrange in a salad bowl; slice the tomatoes over it and serve with Mayonnaise or French dressing.
NOVEL TOMATO SALAD
1 cup cherry tomatoes 1 tablespoon chopped parsley
1 cup small yellow tomatoes French dressing 1 clove garlic Lettuce
Scald the tomatoes; peel carefully and set on the ice to cool. At serving time rub the salad bowl with garlic and line with heart leaves of lettuce. Place the yellow tomatoes in the center and the red ones around them. Cover with French dressing and sprinkle with the parsley.
TOMATO JELLY
f1 ' box gelatine 1 bay leaf
cup cold water */2 teaspoon chopped parsley
ice from 1 pint tomatoes Salt and pepper
ft teaspoon onion juice Lettuce
1 teaspoon sugar Mayonnaise dressing
Soak the gelatine in the water for one hour. Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs. Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain tb rough a cloth into molds — preferably individual ones. Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads.
DEVILED EGGS
6 eggs 1 tablespoon olive oil or butter
Yz teaspoon mustard Salt and red pepper
A little vinegar if desired
Boil the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening. Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning. If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added. Fill the cavity of each half with the paste and set in a cool place until needed. Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress.
171 I-L
Planned for a Family of Four
PEPPER AND CREAM CHEESE SALAD
1 large green pepper 2 tablespoons chopped walnuts
1 'cream cheese Mayonnaise dressing
Lettuce
Select a large pepper that is sweet; cut off the stem end; remove the seeds and turn it upside down to drain. Mash the cream cheese; mix with the walnuts and press into the pepper, being careful to fill all the crevices. Set away on the ice for several hours; when ready to serve cut into thin slices and serve on crisp lettuce leaves with Mayonnaise dressing.
NASTURTIUM SALAD
1 head lettuce" French dressing
, 1 tablespoon nasturtium seeds Nasturtium blossoms
Wash the lettuce and place it in a bowl; scatter the seeds over the top; cover with French dressing and garnish with nasturtium blossoms.
EGG SALAD
6 hard-boiled eggs 1 head lettuce
Mayonnaise dressing
Cut the whites of the eggs into rings and arrange them on the lettuce leaves; sift over them the yolks, using a fine wire sieve. Serre with Mayonnaise dressing.
POTATO SALAD No. 1
4 boiled potatoes French dressing
1 chopped onion Lettuce
1 hard-boiled egg
To make the best salad do not use left-over potatoes, but boil them freshly, removing them from the water the moment they are tender. Slice carefully; mix with the onion and French dressing and serve on lettuce leaves garnished with slices of hard-boiled
egg.
POTATO SALAD No. 2
4 boiled potatoes Mayonnaise dressing
4 hard-boiled eggs Lettuce
1 tablespoon chopped parsley
Boil the potatoes, removing them from the water as soon as they are tender; slice and mix with the eggs, finely chopped, and the
172 L-L
Planned for a Family of Four
Mayonnaise. Serve on lettuce leaves and sprinkle parsley over the top.
COLD SLAW
Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between cltan towels. Mix with hot dressing and serve when cold.
COLD-SLAW DRESSING
2 eggs 1 teaspoon sugar
1 cup vinegar J/2 tablespoon butter
l/4 teaspoon salt
Beat the eggs thoroughly; add the other ingredients and cook all over boiling water until the mixture thickens.
BEET SALADS
1. Cut cold cooked beets into half -inch dice; mix with shredded lettuce leaves or watercress, and serve on whole lettuce leaves, covered with French dressing.
2. Arrange alternate layers of cold cooked beets and hard-boiled eggs on a bed of lettuce leaves, and sprinkle over the top a little finely-chopped onion. Serve with French dressing.
3. Arrange alternate layers of cold cooked beets and cabbage, finely chopped and well mixed with Mayonnaise or cooked salad dressing. Serve on lettuce.
CUCUMBER SALAD
2 dozen cucumbers 1 gill olive oil
6 small onions 1 tablespoon celery seed
6 tablespoons salt 1 quart vinegar
Cucumber salad should be made in large quantities, as it will keep indefinitely and is good to serve in emergencies. Peel and slice thin the cucumbers and onions; spread in layers; sprinkle with salt and let stand for several hours. Then drain. Mix the oil and celery seed; add the vinegar, drop by drop, and pour over the cucumbers and onions. Mix well; put into sterilized pint jars; seal and set away in a cool, dark place.
173 in,
Planned for ft Family of Fouy
WINTER SALAD
1 small head lettuce 2 juicy apples
1 lemon V2 cup chopped celery
Mayonnaise dressing
Pare the apples and lemon and cut them into thin slices. Mix thoroughly with the celery and cover with Mayonnaise or French dressing. Serve on crisp lettuce leaves.
SALMAGUNDI SALAD
3 boiled white potatoes 1 apple
V2 cucumber y4 teaspoon celery salt
l/2 cup cooked peas 1 hard-boiled egg
Mayonnaise dressing
Slice the potatoes; chop the cucumber, apple and egg; then mix all the ingredients together, pouring over them Mayonnaise dress- ing. Serve on crisp lettuce leaves.
WATER-LILY SALAD
1 head lettuce 6 hard-boiled eggs
Mayonnaise dressing
Line a circular dish with the lettuce. Cut the whites of the eggs in pieces lengthwise, like the petals of a water-lily. Arrange the pieces in circular form on the lettuce, and in the center pour the yolks of the eggs mixed with Mayonnaise. Or lay a large green leaf on each individual plate and make a small lily with each egg.
CAULIFLOWER SALAD
1 small cauliflower French dressing
2 tablespoons lemon juice Lettuce
1 tablespoon chopped parsley
Wash the cauliflower carefully; tie in a cloth and cook in boiling, salted water until thoroughly tender. When done remove the cloth; pour the lemon juice over the cauliflower and set it on the ice to cool. When ready to serve separate the flowerets ; lay them on lettuce leaves; cover with French dressing and sprinkle parsley over the top.
174 L-L
Planned for a Family of Four
NORMANDY SALAD
1 small can French peas 1A pound pecans
l/2 teaspoon sugar % cup Mayonnaise dressing
Salt and pepper 1 small head lettuce
Cook the peas slowly in their own liquor, seasoning them with salt, pepper and sugar. When the peas have absorbed all the liquor, set them aside to cool; mix with the chopped pecans and Mayonnaise and serve on lettuce leaves.
MARINE SALAD
4 cucumbers 1 onion
2 green peppers French dressing
Scoop out the inside of the unpeeled cucumbers, which will then have the appearance of small green boats. Chop the pulp thus removed with the peppers and onion and mix well with French dressing. Fill the boats and in the bow of each erect a white sail cut from paper and fastened to a long toothpick.
WATERMELON SALAD
2 cups watermelon % teaspoon grated nutmeg
4 tablespoons sugar Juice of 1 orange
1 teaspoon cinnamon Lettuce
Line a salad bowl with lettuce leaves and in it place the water- melon cut into small cubes. Mix the sugar, cinnamon and nutmeg, and sprinkle over the melon; then pour the orange juice over all.
FRUIT SALAD
2 bananas Juice of l/2 lemon 2 oranges Lettuce
French dressing
Slice the bananas and oranges and pour the lemon juice over all. jServe on lettuce leaves with French dressing.
FRUIT AND NUT SALAD
2 bananas Juice of l/2 lemon
2 oranges Lettuce
y2 cup English walnuts French dressing
Slice the bananas and oranges and mix them with the nuts and lemon juice. Serve on lettuce leaves with French dressing.
175 L-I.
SALADS Planned for a
Family of Four
WALNUT SALAD
1 cup walnut meats Lettuce
1 cup chopped celery Mayonnaise dressing
Procure the best grade of walnuts and remove the meat from the shells in perfect halves. Mix walnuts and celery with Mayonnaise dressing and serve on crisp lettuce leaves.
Apples cored and cut into cubes may be substituted for the celery, or may be added to both nuts and celery if desired.
PEANUT SALAD
1 cup shelled peanuts 2 cups chopped celery
Olive oil 1 dozen ripe olives
Lettuce
Soak the peanuts in olive oil; drain and mix with the celery and olives, pitted and minced. Serve on lettuce, adding seasoning or dressing as desired.
BANANA SALAD
Peel the bananas and scrape them carefully to remove all stringy matter. Roll each in grated nuts and lay on a lettuce leaf. Serve with Mayonnaise dressing.
FRUIT PYRAMIDS
On each salad plate lay a leaf of fresh lettuce, then a slice of canned pineapple, then whole slices of pared apple, orange, peach, plum or any other fruit that is in season. On the top place a maraschino cherry, and pour over all a dressing made of equal parts of lemon juice and olive oil.
OCTOBER SALAD
4 red apples l/2 cup canned cherries
1 grape-fruit 3 tablespoons lemon juice
2 tablespoons powdered sugar 4 autumn leaves
Select hard red apples; wash and dry them; cut a slice from the top of each and remove the hearts. After taking the cores from the hearts chop them together with the grape-fruit and cherries; mix with the sugar and lemon juice and return to the apple cases. Place each apple on a brilliant autumn leaf.
176 L-L
Planned for a Family of Four
GRAPE-FRUIT SALAD
Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir in white Mayonnaise dressing. Remove all skin from the inside of the grapefruit and fill with the mixture, heaping it high and ornamenting with maraschino cherries. Lay each half in a bed of lettuce leaves and serve.
GRAPE-FRUIT AND PINEAPPLE SALAD
Cut the grape-fruit in half and remove the pulp with a spoon, being careful to get none of the tough white skin. Mix with fresh or canned pineapple and serve on crisp lettuce leaves, covered with white Mayonnaise dressing.
TULIP SALAD
4 ripe tomatoes Mayonnaise dressing
12 chopped pecans Lettuce
1 quart best cider vinegar 1 tablespoon peppercorns
Scald the tomatoes; remove the skins and chill thoroughly. Then with a sharp knife cut from blossom-end to stem-end into points and press open, leaving a round bulb of seeds in the center. Mix a little Mayonnaise with the pecans and place a spoonful on the top of each bulb. Serve on lettuce leaves.
BANANA DAINTY
Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white Mayonnaise in the center. Garnish with maras- chino cherries.
NUT AND CHEESE RELISH
1 package cream cheese 1 cup chopped nut meats
2 tablespoons whipped cream 1 teaspoon chopped parsley
Salt and red pepper
Mix the cheese with the cream, nuts, parsley and seasonings. Roll into balls and serve cold, garnished with parsley and chopped nuts. This makes a pleasant accompaniment to a plain lettuce or lettuce and tomato salad, served on the same plate.
177 L-L
Planned for a Family of Four
CONVENIENT VINEGARS FOR VARYING SALADS
Instead of plain cider vinegar in making salads, fancy vinegars, which will give unusual flavor and variety, may be made at trifling cost and kept on hand.
CELERY VINEGAR
1 quart best cider vinegar 1 tablespoon peppercorns
2 tablespoons sugar 2 teaspoons salt
1 small handful crushed celery leaves
Heat one-half the vinegar to the boiling point. Add the celery leaves, sugar, and seasonings. Stir well. Boil three minutes. When cool, add the remaining vinegar. Let stand in a jug or bottle two or three weeks, shaking occasionally. Strain and bottle. Excellent in apple, or "Winter" salads.
TARRAGON VINEGAR
1 quart best cider vinegar 1 small handful fresh tarragon
Pick the tarragon leaves from the stems. Put them in a wire strainer. Set the strainer in boiling water for two minutes. Lift strainer, drain and chop beans, and add them to the vinegar. Let stand ten days or longer, shaking frequently. Strain and bottle for use.
MINT VINEGAR
1 quart best cider vinegar 1 large handful mint leaves
Heat one pint vinegar to the simmering point. WTash and chop the mint leaves. Add to the hot vinegar. Cover, and steep in a warm place for thirty minutes. Add the remaining vinegar. Strain and bottle.
178
PUDDINGS AND DESSERTS
The proof of the pudding is in the eating.
— Don Quixote.
180
PUDDINGS AND DESSERTS
A LITTLE girl once defined desserts as "What you eat after you are through"; which is an excellent description of the heavy desserts often unwisely served after a meal furnishing all the nutriment needed. Desserts of milk and eggs, for instance, should not follow such meals; but, instead, some light dainty like lemon jelly. Mince pie or plum pudding should not "top off" a turkey dinner; better a simple salad and bonbons. When de- pended upon for their food value, however, custards and milk puddings are especially desirable for children, and for adults to whom eggs and milk are not acceptable in other forms.
RICE PUDDING
2 quarts milk % cup rice
y2 teaspoon salt % cup sugar
Grated nutmeg or cinnamon
Wash the rice; mix with half the milk and the salt and sugar and pour into a buttered pudding dish. Bake for several hours in a slow oven, stirring frequently and adding the rest of the milk. When the last milk is added, grate nutmeg over the top and let the pudding brown.
A cup of seeded or seedless raisins may be baked in the pudding if desired.
BOILED CUSTARD
2 cups hot milk 2 tablespoons sugar
Pinch of salt 2 eggs or yolks of 3 eggs
l/2 teaspoon vanilla
Put the milk on to heat in a double boiler. Beat the eggs thor- oughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire
13 181 L-L
PUDDINGS AND DESSERTS
egg-beater until smooth. When the steam passes off add the vanilla or other flavoring.
In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.
If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue.
RICE MERINGUE No. 1
34 cup rice Yolks of 4 eggs
V4 pound butter Little grated lemon rind
l/2 cup powdered sugar Whites of 4 eggs
1 quart milk 4 tablespoons granulated sugar
Juice of 1 lemon
Boil the rice in water; while hot add the butter; when cool add the sugar, milk, beaten yolks and lemon. Pour into a buttered pudding dish and cover with a meringue made of the whites of eggs and granulated sugar, flavored with lemon juice. Brown in a hot oven. . _
RICE MERINGUE No. 2
2 tablespoons rice Pinch of salt
1 quart milk Lemon or vanilla flavoring
Yolks of 2 eggs Whites of 2 eggs
4 tablespoons sugar 2 tablespoons sugar
Cook the rice in a little water; drain and add the yolks, sugar, salt and flavoring. Cover with meringue and brown in the oven.
CORNSTARCH PUDDING
3 cups scalded milk V3 cup sugar
6 level tablespoons cornstarch % teaspoon salt
y4 cup cold milk 2 eggs
1 teaspoon vanilla
Mix the cornstarch with the cold milk; stir the scalded milk slowly into this mixture and stir over hot water until the cornstarch thickens. Beat the eggs slightly; add sugar and salt; pour over them the cornstarch mixture and cook one minute longer. Serve cold with cream and sugar.
182 L-L
PUDDINGS AND DESSERTS
CHOCOLATE PUDDING
2 tablespoons cornstarch 2 tablespoons grated chocolate 1 pint milk V2 cup sugar
Dissolve the cornstarch in a little cold milk or water and add it to the pint of milk which has just been brought to a boil. Add the sugar and chocolate; boil until the mixture thickens; pour into wet molds and set aside to cool. At serving time turn from molds and serve with whipped cream or boiled custard sauce.
COCOANUT CORNSTARCH
1 cup shredded cocoanut 1 pint milk
3 tablespoons sugar "Whites of 3 eggs
2 tablespoons cornstarch 1 teaspoon vanilla
Custard sauce
Mix the sugar and cornstarch in a double boiler; add the milk and stir over the fire until it thickens; then add the cocoanut and cook slowly for half an hour, stirring occasionally. Remove from the fire; add the stiffly beaten whites and the vanilla and pour into a wet mold. Turn from the mold when chilled and serve with custard sauce.
COCOANUT JUNKET
4 tablespoons shredded cocoanut 1 junket tablet
1 quart milk 1 tablespoon cold water
2 tablespoons sugar 2 teaspoons vanilla
Mix the cocoanut and milk and let them stand in a warm oven for half an hour. Add sugar; strain when dissolved, and add the tablet dissolved in the cold water. Add the flavoring; pour the junket into glasses and let stand in a warm place, until firm. Remove to cool place, and at serving time sprinkle with sugar and cocoanut. Serve with or without cream.
MOCK CHARLOTTE
Whites of 4 eggs V2 cup sugar
3 tablespoons cornstarch 1/2 teaspoon vanilla 1 cup boiling water Custard sauce
Moisten the cornstarch with a little cold water; pour over it the boiling water and sugar and cook until the mixture begins to clarify. Pour while hot over the well-beaten whites of the eggs;
183
PUDDINGS AND DESSERTS
mix and flavor and turn into a bowl that has been rinsed in cold water. At serving time turn out and pour custard around it.
ORANGE PUDDING
2 oranges Yolks of 2 eggs
1 pint milk 1 tablespoon cornstarch
l/2 cup sugar Whites of 2 eggs
2 tablespoons sugar
tflice the oranges into a pudding dish. Bring the milk to a bofl and pour it on the egg which has been well beaten with the sugar and cornstarch. Boil until the mixture thickens; pour over the oranges; cover with a meringue made of the whites of eggs and the two tablespoons of sugar; brown quickly in the oven.
BLANC MANGF
6 level tablespoons cornstarch 2% cups scalded milk
. *4 cup cold milk Pinch of salt
Vs cup sugar 1 teaspoon vanilla
Stir the cornstarch and cold milk together, adding the sugar. Pour the scalded milk slowly over the first mixture and stir until it thickens. Cook in a double boiler for twelve minutes; pour into a wet mold and stand aside to cool. When ready to serve, turn from the mold and decorate with candied cherries or preserved fruit. Serve with cream and sugar or with boiled custard sauce.
RICE BLANC MANGE
6 tablespoons ground rice l/3 cup sugar
1 quart milk 1 teaspoon flavoring
Soak the rice for twenty minutes; stir into the milk; boil and stir until it thickens, using a double boiler to prevent sticking. Add sugar and flavoring; pour into wet molds and stand away to cool. Serve with sugar and cream.
HOMINY PUDDING
2 tablespoons ground hominy 4 tablespoons sugar 1 quart milk 3 eggs
Pinch of salt 1 teaspoon flavoring
Pick over the hominy and let it soak in the milk for half an hour- cook in a double boiler for forty-five minutes; pour over the beaten
184 I-L
PUDDINGS AND DESSERTS
yolks and sugar; add flavoring and beaten whites; bake in a slow oven for about twenty minutes. Serve with lemon, chocolate or other sauce.
ALMOND CREAM
1 pint scalded milk ll/2 tablespoons cornstarch
Yolks of 2 eggs 3 drops almond extract
3 tablespoons brown sugar Whites of 2 eggs
2 tablespoons sugar
Beat the yolks with the brown sugar and cornstarch; pour on them the scalded milk; stir until the mixture thickens; flavor and pour into a baking dish. With the whites of the eggs and granu- lated sugar make a meringue; spread over the custard and brown in the oven.
TAPIOCA CUSTARD
3 tablespoons tapioca 4 tablespoons powdered sugar 1 quart milk Whites of 3 eggs
Yolks of 3 eggs Pinch of salt
1 teaspoon vanilla
Soak the tapioca over night; drain and put over the fire in the milk; boil slowly half an hour or until the tapioca is transparent. Pour this mixture on the yolks, well beaten with the sugar; and boil all until a custard is formed. Remove from the fire; add the beaten whites, salt and flavoring. Lemon juice may be substi- tuted for the vanilla if preferred.
COCOANUT TAPIOCA
4 tablespoons tapioca % cup shredded cocoanut 1 quart milk 1 teaspoon vanilla
Yolks of 3 eggs Whites of 3 eggs
% cup sugar 3 tablespoons sugar
Soak the tapioca in water over night; drain and add the milk. Bring slowly to the boiling point; stir in the yolks of the eggs, beaten with the sugar. Cook until the custard thickens, stirring all the time; then remove from the fire and add the cocoanut and the vanilla. Make a meringue of the whites of eggs and sugar; pile lightly over the custard and set in the oven until delicately browned.
185 L-L
PUDDINGS AND DESSERTS
MOUNTAIN-DEW PUDDING
6 rolled soda crackers 1 quart milk
Yolks of 4 eggs V2 cup sugar
1 tablespoon butter Whites of 4 eggs
4 tablespoons sugar
Beat the yolks of the eggs and mix thoroughly with the crackers and butter; stir in gradually the milk and sugar; pour into a but- tered pudding dish and bake for half an hour. Make a meringue of the whites of eggs and the four tablespoons of sugar; spread this over the top; brown and serve when cool.
CUP CUSTARDS
4 cups scalded milk 4 tablespoons sugar
4 eggs % teaspoon salt
Grated nutmeg
Beat the eggs with the sugar and salt; add the milk and pouij into cups, grating nutmeg over each. Set the cups in a pan of hot water and bake in a slow oven until the custard is set. Test by running a silver knife through the custard: if it comes out clean the custard is done. Overcooking will make the custard " watery. "
CARAMEL CUSTARD
4 cups scalded milk 4 eggs
y2 cup sugar % teaspoon salt
1 teaspoon vanilla
Melt the sugar until it is light brown in color; add it to the milk. Beat the eggs; add the milk and sugar, salt and flavoring, and bake in cups as directed for cup custards. Serve with caramel sauce.
APPLE SNOW
1 large sour apple Whites of 2 eggs
% cup powdered sugar Boiled custard
Peel and grate the apple, sprinkling the sugar over it as it is grated to keep it from turning dark. Add the unbeaten whites of the eggs; beat constantly for half an hour; arrange mound - fashion on a glass dish with cold boiled custard around it
PUDDINGS' AND DESSERTS
STRAWBERRY TRIFLE No. 1
1 cup mashed strawberries Whites of 3 eggs
1 cup powdered sugar Boiled custard
Make and serve like Apple Snow.
STRAWBERRY TRIFLE No. 2
Stale cake Sugar to taste
l/2 cup milk 1/4 teaspoon vanilla
1 egg 1 pint cream
1 cup crushed strawberries
Line the bottom of a glass dish with slices of stale cake, and pour over them a boiled custard made from the milk and egg, sweetening to taste and flavoring with vanilla. Whip the cream; mix with the strawberries and pile over the custard, deco- rating the top with a few whole berries.
LEMON JELLY
l/2 box or 2 tablespoons gelatine ll/2 cup boiling water
1 cup cold water % cup sugar
1 cup lemon juice
Soak the gelatine in the cold water for five minutes; then pour on the boiling water; add the sugar and stir until dissolved and cooled. Then add the lemon juice; strain through sterilized cheesecloth and set aside in a cool place until stiff.
WHIPPED JELLY
Make lemon jelly in the usual way. See directions above. Place it in a bowl on the ice, and when it is cool, but before it begins to harden, beat with a Dover beater until white and frothy. Turn into a mold and set in a cool place to harden; serve with boiled custard or with preserved cherries or other fruit.
COFFEE JELLY
box or 1 tablespoon gelatine % cup boiling water
cup cold water % cup sugar
1 cup strong coffee
Soak the gelatine in the cold water for two hours; add the boil- ing water and sugar and stir until dissolved; then add the coffee:
187 L-L
PUDDINGS AND DESSERTS
strain through cheesecloth into a wet mold and stand away untiJ the following day. Serve with whipped cream.
SPANISH CREAM
l/2 box or 2 tablespoons gelatine 3 eggl
1 quart milk Pinch of salt
y2 cup sugar 1 tablespoon vanilla
Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream.
BAVARIAN CREAM
1/2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar 1 pint milk 1 cup milk
Yolks of 7 eggs 1 cup rich cream
1 teaspoon vanilla
Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until light; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream ; flavor and add more sugar if desired. Return to the fire ; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time.
BRIDGE-WHIST PUDDING
1 pint milk Vi box or 1 tablespoon gelatine
1 egg l/4 cup water
Sugar English walnuts
1 teaspoon vanilla Candied cherries
1 cup thick cream Lady fingers
Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water. Add chopped walnuts and cherries and turn into a mold lined with lady fingers. Stand aside for several hours before serving.
188 L-L
PUDDINGS AND DESSERTS
JOYFUL PUDDING
cup rice 1 tablespoon gelatine
cup milk 1 tablespoon cold water
1 cup sugar 1 teaspoon vanilla
1 cup thick cream
Clean the rice and cook it in a little water for five minutes; drain thoroughly; then cook with the milk for one hour, using a double boiler. Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water. When thoroughly cold add the cream, whipped, and the vanilla.
CHARLOTTE RUSSE
14 cup cold water 1 pint whipped cream
1 tablespoon gelatine 1 teaspoon vanilla
1A CUP boiling water 6 maraschino cherries
l/2 CUP sugar 1 dozen lady fingers
Soak the gelatine in the cold water; add the hot water; stir until dissolved; then add the sugar. . As soon as this is cool but not cold whip it into the cream which has already been whipped; flavor with vanilla and chopped cherries and turn into a bowl lined with halves of lady fingers.
WHIPS
Vz box or 2 tablespoons gelatine l/2 cup sugar
l/2 cup cold water 1 teaspoon vanilla
1 cup boiling water Whites of 2 eggs
Candied Cherries
Soak the gelatine in the cold water; pour over it the boiling water; add the sugar and the vanilla. When this begins to congeal add the unbeaten whites of eggs; beat until white and frothy; fill glasses and place a candied cherry on top of each. Serve with cream or with custard sauce.
PRUNE WHIP
1 pound prunes Whites of 2 eggs
Sugar to taste 1 tablespoon pulverized sugar
Wash the prunes thoroughly and soak them over night. In the morning cook until tender in the water in which they have soaked; remove the stones; chop fine and sweeten to taste. Beat the eggs;
189
PUDDINGS AND DESSERTS
add the powdered sugar, then the prunes. Beat thoroughly and stand on the ice to chill. Serve in individual glasses or paper cases with whipped cream or custard sauce.
CHOCOLATE CHARLOTTE
Whites of 5 eggs 1 cup sugar
2 ounces unsweetened chocolate */2 cup water
1 teaspoon vanilla
Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fire; fold in the beaten whites; add flavoring and bake until the eggs are set. Serve cold with custard sauce.
REALENGO
34 cup fresh fruit Sugar
Whites of 3 eggs Whipped cream
Press the fruit through a sieve; heat and sweeten; add this to the well-beaten whites, beating continually. Turn into a buttered mold and bake in a slow oven until firm. Remove; cover the top with whipped cream sweetened and flavored to taste; decorate with preserved cherries or citron. This is a favorite Mexican dessert.
DELICATE PUDDING
iy2 cups water 3 tablespoons cornstarch
f/2 cup sugar 3 egg whites
y2 saltspoon salt Juice and rind of 1 lemon
Mix sugar, salt and water and bring to the boiling point. Mix the cornstarch in a little cold water and stir it into the boiling syrup. Cook ten minutes; pour over the beaten egg whites; re- turn to the fire a minute to set the egg; add the lemon; turn into a wet mold and set on the ice until serving time. Serve with berries or sliced peaches.
APPLE TAPIOCA
34 cup tapioca Sugar
1 quart water 6 apples
A little grated nutmeg
Soak the tapioca and boil it in the water until clear, sweetening to taste. Pare and core the apples and place them in a baking
190 L-L
BANANA DAINTY ALMONDS WITH EGGS
PUDDINGS AND DESSERTS
dish. Fill the cores with sugar; pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft. Serve with cream .
CHERRY TAPIOCA
3/4 cup tapioca Sugar
1 quart water 1 cup stoned cherries
Soak the tapioca and boil it in the water until clear, sweetening to taste. Add the stoned cherries; cook for three minutes and set aside to cool. Serve with cream.
Peaches or other fruit may be used instead of cherries.
FIG DESSERT
2 pounds' white figs Sponge cake
2 cups^sugar Whipped cream
Soak the figs ovej night. In the morning boil slowly until tender; add the sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers; pour the figs in the center and cover with whipped cream that has been sweetened and flavored. Decorate with candied cherries or angelica.
APPLE MERINGUE
4 large tart apples Grated rind of 1 lemon
V3 cup cold water White of 1 egg
Sugar to taste ll/2 tablespoons sugar
Grated cocoanut
Peel, core and slice the apples; stew them in the water until soft; press through a colander; sweeten to taste and flavor with lemon rind. Make a meringue of the egg and sugar; put the apples in a pudding dish and cover them with it, dusting all with grated nuts or cocoanut. Brown in the oven; serve with cream.
BERRY CHARLOTTE
1 pint berries 1 cup sugar
l/2 cup water 1 pint bread
Wash the berries; stew them in the water and sugar until the juice forms a syrup, mashing the fruit with a vegetable masher, and straining to remove the seeds. Put alternate layers of bread and cooked berries in a mold and when cool set on the ice until needed. Turn out and serve with cream or with cold boiled custard.
191 L-L
PUDDINGS AND DESSERTS
BREAD-AND-BUTTER PUDDING
Bread and butter % teaspoon salt
3 eggs 1 quart milk
l/2 cup sugar 1 teaspoon flavoring
Cut thin slices of bread; remove the crusts; butter both sides and line the bottom and sides of the pudding dish with them. Beat the eggs; add milk, sugar and flavoring; strain and pour over the bread. Sprinkle cinnamon or nutmeg over the top; let stand for twenty minutes; then bake in a slow oven. As soon as the custard begins to thicken on the sides of the dish it is done, and should be removed at once or it will whey. Serve with or without sauce.
BREAD PUDDING
Three-day old bread Allspice
Butter Chopped raisins
Sugar Milk
Cinnamon Pinch of salt Molasses
Cut the bread very thin; butter it; put a layer in the pudding dish; add a little sugar, a pinch of allspice and cinnamon, a grating of nutmeg and a handful of chopped raisins. Add farther layers until the dish is full, finishing with a layer of bread. Heat the milk; add a pinch of salt and enough molasses to color it perceptibly. Pour slowly over the mass, continuing until by gently pressing the bread the milk can be seen. Cover with a plate and leave in a moderately warm place over night. If it seems dry in the morning add more milk. Bake in a moderate oven three or four hours. Keep covered with the plate for two hours; then cover with paper.
COTTAGE PUDDING
1 tablespoon butter % cup milk
1 cup sugar ll/2 cups flour
1 egg 2 teaspoons baking powder
Pinch of salt
Beat the butter and sugar to a cream; add the egg and beat again. Mix and sift the dry ingredients and add them alternately with the milk. Turn into a buttered cake pan and bake about half an hour. Serve with vanilla or lemon sauce.
192 L-L
PUDDINGS AND DESSERTS
PEACH PUDDING
3 eggs 3 tablespoons milk
4 tablespoons sugar 3 tablespoons sifted flour
Sugared peaches
Fill a baking dish three-quarters full with peaches and cover them with sugar. Beat the yolks of the eggs; add the sugar and milk; then the sifted flour and the whites of the eggs beaten very stiff. Pour the batter over the peaches; mix all thoroughly to- gether and bake about forty-five minutes. Serve hot with lemon sauce or cream and sugar.
BAKED FLOUR PUDDING
5 eggs Pinch of salt 3/4 cup flour 1 quart milk
Beat the eggs separately and then together; stir in the sifted flour and the milk; strain and pour into a buttered pudding dish. Bake half an hour and serve immediately with lemon or vanilla sauce.
BROWN BETTY
3 medium-sized apples */4 cup sugar
1 cup stale bread crumbs y2 teaspoon cinnamon
l/4 cup butter Juice and rind of */2 lemon
*/4 cup boiling water
Pare, quarter, core and slice the apples. Melt the butter and pour it with the lemon juice over the crumbs. Mix the cinnamon, grated lemon rind and sugar together. Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs. Pour the water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then un- cover and brown the crumbs. Serve with cream or with soft custard or lemon sauce.
QUEEN OF PUDDINGS
1 quart milk 4 eggs
1 pint bread crumbs Juice and rind of 1 lemon
1 cup sugar 1 teaspoon butter
Marmalade or preserves
Soak the bread crumbs in the milk for half an hour; add the sugar, the beaten yolks, the lemon and the butter melted.
193
PUDDINGS AND DESSERTS
Bake in a buttered pudding dish about three-quarters of an hour or until the pudding shrinks away from the sides of the dish: spread with marmalade or preserves; cover with a meringue made from the whites of eggs and four extra tablespoons of granulated sugar; brown quickly in the oven and set aside to cool. Serve with cream.
RAISIN PUFF
l/2 cup butter 1 cup sweet milk
1 cup sugar 2 cups flour
2 eggs 2 teaspoons baking powder
1 cup seeded raisins
Cream the butter and sugar; add the well-beaten eggs. Sift together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce.
ENGLISH PLUM PUDDING
V2 pound raisins i/4 orange peel, minced
V2 pound chopped suet 1/2 cup flour
3 cups bread crumbs 1/2 pound currants 1/2 cup brown sugar i/4 nutmeg, grated Grated rind of V2 lemon 2 eggs
l/2 cup milk
Mix the dry ingredients thoroughly. Beat the eggs; add them to the milk and pour over, the dry mixture. Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each. Tie on the lids and boil for ten hours. Keep in a cool place until needed. Serve with hard sauce.
NEWMARKET PUDDING
1 pint milk i/2 nutmeg, grated Bread crumbs 1 teaspoon cinnamon
2 eggs i/4 teaspoon cloves 1 cup currants 1 tablespoon butter 1 cup raisins i/4 teaspoon salt
Thicken the milk with the bread crumbs; add the beaten egg and other ingredients and bake for two hours. Serve with lemon or vanilla sauce.
194
PUDDINGS AND DESSERTS
BROWN-BREAD PUDDING
*/2 pound grated brown bread V£ cup sugar
1/2 pound currants V2 teaspoon grated nutmeg
l/2 pound chopped s*,uet 2 eggs
1 tablespoon cream
Mix the ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours. Serve with lemon sauce.
PEACH PATTIES
Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts; bake until the peaches are tender and serve with vanilla or fruit sauce.
CANNED PEACH PUDDING
1 cup dry bread crumbs % cup sugar
1 pint boiling milk 4 eggs
2 tablespoons melted butter 2 cups canned peaches
Soak the crumbs in the milk; add the butter, sugar, beaten eggs and mashed peaches. Pour into a buttered mold or tin can; cover closely and boil for two hours. Serve with lemon sauce.
SUET PUDDING No. 1
Vj» cup chopped suet % cup molasses
l/2 cup seeded raisins l/2 cup milk
1V2 cups flour % teaspoon soda
Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour into a buttered mold or can; cover closely and boil three hours. Serve with hard or foamy sauce,
SUET PUDDING No. 2
2 cups stale bread crumbs Vz teaspoon cloves
1/2 cup chopped suet 1 teaspoon cinnamon
1/2 cup molasses Pinch of salt
1 egg 1 cup milk
1 cup raisins % teaspoon soda
Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Cover closely in a buttered mold or tin can and boil for two hours. Serve with hard or foamy sauce.
195 L-L
PUDDINGS AND DESSERTS
APPLE PUDDING 2 cups flour 1 egg
l/4 teaspoon salt 1 scant cup m
2 teaspoons baking powder 4 apples
1 tablespoon butter 2 tablespoons sugar
1 teaspoon cinnamon
Make a dough of the first six ingredients and spread one half inch thick in a buttered pan. Pare and core the apples; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty-five minutes. Serve with lemon or vanilla sauce.
Peach pudding may be made in the same way.
SPONGE-CAKE PUDDING
4 eSifs V2 weight in flour
Equal weight in sugar Grated rind of i/2 lemon
Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce.
BAKED INDIAN PUDDING No. 1
1 pint hot milk i/2 cup sugar
Y2 cup Indian meal i/2 teaspoon ginger
f fggs 1 teaspoon cinnamon
1 tablespoon flour Pinch of salt 1 pint cold milk
Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.
BAKED INDIAN PUDDING No. 2
5 cups milk i/2 cup molasses
l/3 cup Indian meal i/2 teaspoon salt
l/2 teaspoon ginger
Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream.
196
L-L
Fiami"ydof0Foaur PUDDINGS AND DESSERTS
BOILED INDIAN PUDDING
1 quart milk 2 tablespoons chopped suet
2 cups Indian meal */2 teaspoon salt
5 tablespoons molasses 1 cup seeded raisins
ll/z tablespoons flour
Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup.
The raisins may be omitted if desired.
HUCKLEBERRY PUDDING
1 egg, 1 cup milk
1 cup sugar iy2 cups flour
1 heaping tablespoon butter 2 teaspoons baking powder 1 pint berries
Beat the egg with the sugar and butter; add the milk and sifted flour and baking powder. When thoroughly mixed add the huckle- berries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce. '
BERRY PUDDING
1 quart bread crumbs 2 eggs
1 pint milk 1 quart berries
Pinch of salt
Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce.
STEAMED FRUIT PUDDING
2 cups flour 1 egg
4 teaspoons baking powder 1 cup milk
Pinch of salt 2 cups fruit
Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boil- ing water and boil continuously for three hours. Serve with sugar and cream or with hard sauce. ' 14 197
PUDDINGS AND DESSERTS rZSSSrt'&S
PEACH COBBLER
1 quart peaches iVs cups flour
1 cup water 2 teaspoons baking powder
iy2 cups sugar Vi teaspoon salt
l/a cup milk 2 eggs
Wash and pare the peaches; cut them in halves and cook with one cup of sugar and the water until the peaches are tender. Empty into a baking dish, reserving one half cup of syrup. Sift the flour, salt and baking powder; add the remaining sugar and eggs, and mix thoroughly with the milk and the remaining syrup. Pour the batter over the peaches and bake in a moderate oven for one half hour. Serve hot, with or without sauce.
DATE SPONGE
1 quart scalded milk l/4 teaspoon salt
l/2 cup cornstarch Vfe cup sugar
1 cup cold milk % pound dates
1 tablespoon butter 1 teaspoon vanilla extract
1 teaspoon lemon extract
To the scalded milk add the cornstarch, mixed smooth with the cold milk, and stir until smooth. Add butter, salt and sugar; cover and let cook over boiling water for twenty minutes. Then add the dates, stoned and chopped, and the flavoring. Cook for ten minutes longer, stirring all the time; pour into a glass dish and when cool decorate with whole stoned dates.
SAVARIN
1 cake compressed yeast 4 eggs
l/2 cup milk, scalded and cooled l/2 cup butter, melted
2 tablespoons sugar % cup almonds, shredded 2 cups sifted flour *4 teaspoon salt
Dissolve the yeast and sugar in lukewarm milk; add one half cup of flour. Beat well; cover and set aside in a warm place, free from draft, for fifteen minutes. Then add the rest of the flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes; pour into thickly buttered molds; cover and set aside to rise in a warm place, free from draft, until double in bulk — about forty-five minutes. Bake forty-five minutes in a moder- ate oven. Fill the center with whipped cream and serve with caramel sauce.
1 OS L-I,
PUDDINGS AND DESSERTS
WALNUT AND DATE DAINTY
2 eggs 1 teaspoon baking powder
1 cup sugar 1 cup walnut meats
Pinch of salt 1 teaspoon lemon extract
I tablespoon sifted flour 1 cup chopped dates
Marshmallows to decorate
Beat the eggs with the sugar and salt for five minutes; add the flour mixed with the baking powder, the nuts, flavoring and dates. Mix well and bake in individual dishes in a moderate oven until firm. Decorate with marshmallows and serve with cream or custard sauce.
CREAM PUFFS
1 cup hot water Pinch of salt
V2 cup butter 1 cup flour
3 eggs
Boil the water, butter and salt; stir in the dry flour while it is boiling and stir quickly until the mass thickens. Stand aside to cool and when cool add the eggs, unbeaten, and stir them in thor- oughly. Drop the mixture by tablespoons on buttered tins and bake for about twenty minutes in a quick oven. When cool cut open with a sharp knife and fill with cream.
CREAM FOR PUFFS!
1 cup milk 1 egg
l/2 cup sugar 4 tablespoons flour
1 teaspoon vanilla
Put the milk on to boil in a double boiler. Beat the egg with the sugar; add the flour; stir all into the boiling milk. Stir over the fire until the mixture thickens; when cool add the vanilla.
CHOCOLATE ECLAIRS
Prepare batter as for Cream Puffs. Spread the batter on the baking pan in long ovals, and bake in a quick oven twenty minutes. When done, split with a sharp knife, and fill with cream as for Puffs. Cover with plain or chocolate frosting.
199
PUDDINGS AND DESSERTS planned for a
p * F
JIFFY PUDDING
2 cups berries or cherries Vz CUP sugar
1V4 cups boiling water Vs cup flour
Pour the boiling water on the fruit. Cook gently eight or ten minutes. Mix the sugar and flour and add sufficient cold water to make a smooth liquid. Pour mixture slowly into the fruit, and let simmer five minutes, stirring carefully. Serve with cream, sweetened, or pour into molds and serve cold.
STRAWBERRY SHORTCAKE
Make a plain Short Cake. See page 284. Bake in two round cake pans, about fifteen minutes in a hot oven. When slightly cool, split, and spread with butter. Allow no less than one quart of berries to a short cake— the more the better. Crush all the berries except those to be used in decorating the top. Sweeten to taste. If berries are not very ripe, heat them slightly before crushing. Pour them over the first split half of short cake, cover with the other half, and continue in this way until it is four stories high. Decorate with whole berries — and meringue, if desired. Serve with Creamy Sauce, or with sweetened, flavored cream.
200
FROZEN DESSERTS
"Cans' teat a dream?"
"I've done it — a frozen arid refreshing dream. 'Twas more than my dessert.'9
— Quaint Tales.
202
FROZEN DESSERTS
Tj^ROZEN desserts are refreshing and wholesome and require •*• less time in preparation than the ordinary pudding. Success, moreover, is assured if a few very simple directions are followed.
The essentials are to have the ice finely crushed and to use the right proportion of coarse rock salt. The finer the ice is crushed the quicker it melts, so for this reason it is important to have the ice broken into very small pieces. Enough should be broken for the entire freezing, as the process of turning the crank should not be interrupted.
The can should be completely surrounded and covered with a mixture of ice and salt, using three parts ice to one of salt. Let it stand for a minute or two until the mixture begins to freeze to the inside of the can. Then turn the crank continuously until the mixture seems hard and heavy to move; then take out the dasher, scrape the frozen dessert from the sides of the can and pack it down closely. Put a cork in the opening of the cover, fill up the bucket with ice and salt, cover with burlap or piece of carpet and let stand an hour or more to ripen.
Do not draw off any of the water until the freezing is completed, but add ice and salt as necessary. The melted water helps to freeze the mixture in the can and need not be drawn off at all if the dessert is to be served within an hour.
The mixture should be prepared several hours before freezing and allowed to stand in the refrigerator until thoroughly chilled. Can and dasher should be scalded before using.
To crush the ice use an ice-crusher or a wooden mallet. Put the ice in a bag of burlap or canvas and pound into fine pieces. When the dessert is served, drain the salt that is in the can and save to use again.
203
FROZEN DESSERTS F125iy of SfJ
VANILLA ICE CREAM No. 1
iy2 cups milk 1 egg
% cup sugar 1 pint cream
1 tablespoon flour 2 teaspoons vanilla
Bring the milk to a boil. Beat the egg; add the flour and half the sugar; stir into the boiling milk and put over the fire. Cook until it thickens; add the cream and the rest of the sugar; set aside to cool; add the vanilla and freeze.
Serve plain or with berries or with hot or cold chocolate sauce.
VANILLA ICE CREAM No. 2
3 pints thin cream l1/^ cups sugar
1 vanilla bean or 1 tablespoon extract
Scald the cream with the sugar, using part milk if the cream is rich. When cold, add the flavoring and freeze.
To prepare the bean put it in a small kettle; cover with water and let simmer until the water is half gone, keeping the kettle covered all the time. Remove from the fire; scrape each piece of bean with a blunt knife, mixing the seeds and pulp with the water and using all for the flavoring.
ECONOMICAL ICE CREAM
1 quart milk 2 level tablespoons flour If cup sugar 1 saltspoon salt
2 eggs 2 teaspoons vanilla
Make a boiled custard, following the usual directions, and freeze. If desired, fresh fruits, thoroughly mashed and sweetened, may be added instead of vanilla.
FLOWERING ICE CREAM
Procure new flower-pots, about two and a half inches in diameter; wash thoroughly; fill with ice cream; cover with grated chocolate to represent soil, and stick a flower in each.
BOMBE GLACE
Line a chilled bombe mold with frozen strawberries or grape sherbet and fill the center with vanilla ice cream. Cover the top
204 L-L
FROZEN DESSERTS
with more sherbet; press down the lid over a sheet of paper, making it fit closely so that no salt can get in. Let stand in ice and salt for an hour or more.
MERINGUES GLACEES See Meringues, chapter on "Cakes."
FROZEN CUSTARD
1 quart milk 1 cup sugar
4 eggs 2 teaspoons vanilla
Bring the milk to a boil; pour it slowly on the yolks of the eggs well beaten with the sugar; add the whites beaten to a stiff froth and boil until a thick custard is formed. When the steam has passed off, add the flavoring; cool and freeze.
FROZEN COCOANUT CUSTARD
1 l/2 cups shredded cocoanut Yolks of 5 eggs
1 quart hot milk 1 teaspoon vanilla
1 cup sugar Lady fingers
Chop the cocoanut very fine. Beat the eggs with the sugar; add the hot milk and stir over the fire until the mixture begins to thicken. Remove; add the flavoring and cool. Then add the cocoanut and mix thoroughly. Turn into a freezer and freeze. Serve in sherbet glasses lined with lady fingers.
FROZEN PUDDING
1 tablespoon cornstarch 1 cup seeded raisins
Yolk of 1 egg 1A cup chopped nuts
1 cup milk Pinch of salt
ll/2 cups sugar 1 teaspoon vanilla
1 cup preserved fruit 1 pint thick cream
Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar. Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze.
When frozen turn into a mold. At serving time lay in a platter and decorate with walnuts or candied cherries.
205 L-I,
FROZEN DESSERTS
CHOCOLATE ICE CREAM
1/2 teaspoon cinnamon 2 ounces unsweetened chocolate
2 tablespoons sugar 2 tablespoons water
Custard
Mix the ingredients; heat and stir until thoroughly smooth; add lihem to a custard made as for Economical Ice Cream and freeze.
TUTTI-FRUTTI ICE CREAM
1 quart cream V2 ounce chopped almonds
V2 pound sugar Vz pound preserved or candied fruit
Scald the cream and sugar; cool; add the nuts and fruits and freeze.
BISQUE ICE CREAM
3 pints thin cream Vz pound macaroons ll/2 cups sugar 1 tablespoon vanilla
Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze.
COFFEE ICE CREAM
3 pints thin cream Yolks of 3 eggs
1 Yz cups sugar 1 cup strong coffee
\l/% tablespoons gelatine
Beat the eggs light; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that remains; add the custard when cool; mix well and freeze. Half milk may be used if desired.
CARAMEL ICE CREAM
1 pint milk 1 egg
l/4 cup flour Pinch of salt
iy2 cups sugar 1 teaspoonful vanilla 1 pint cream
Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty min- utes. Melt the second quantity of sugar until it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat until free from lumps; cool and add the flavoring and cream.
20(5 I.-L
FROZEN DESSERTS
LEMON ICE CREAM
3 pints thin cream Grated rind of 1 lemon
1 pound sugar Juice of 2 lemons
Dissolve the sugar in the cream, reserving about one fourth of it to mix with the lemon. The lemon must not be added until just before the cream is put \n the freezer.
•*
PINEAPPLE ICE CREAM
3 pints thin cream l/2 cup sugar
1 pint can grated pineapple
Add the pineapple to the cream and sugar; let stand for one hour and freeze.
STRAWBERRY ICE CREAM
3 pints thin cream 2 cups sugar
2 quarts berries
Wash and hull the strawberries; sprinkle them with sugar and let them stand. Mash thoroughly; mix with the cream and freeze.
PEACH ICE CREAM
3 pints thin cream 2 cups sugar
1 quart sliced peaches
Cover the peaches with the sugar; let stand, mash and add to the cream and freeze.
ORANGE ICE
2 cups sugar Juice of 5 or 6 oranges 1 quart water Juice of 2 lemons
Grated rind of 2 oranges
Boil the sugar and water for ten minutes; add the jiiice and rind and let stand until time to freeze. Strain and freeze.
LEMON ICE
3 pints water 3 cups sugar Juice of 6 lemons Whites of 2 eggs
Let the sugar and water boil together for ten minutes; add the lemon juice; strain and cool. When partly frozen add the beaten whites of the eggs.
207 L-L
FROZEN DESSERTS FaPXP?f
PINEAPPLE ICE
3 pints water 1 pineapple
1 pound sugar Juice of 2 lemons
Whites of 2 eggs
Boil the sugar and water; add the grated pineapple and lemon; strain through a fine sieve and freeze. When partly frozen add the whites of eggs well beaten.
CURRANT ICE
2 cups sugar 3 cups currant juice
1 pint water Whites of 2 eggs
2 tablespoons powdered sugar
Boil the sugar and water for fifteen minutes; when cool add the currant juice; strain and freeze. When nearly frozen add the whites of eggs beaten to a stiff froth with the powdered sugar.
FROZEN CHERRIES
2 quarts pie cherries 2 pounds sugar
1 quart water
Wash and stone the cherries ; cover them with the sugar and let stand one hour. Add the water and freeze.
FROZEN STRAWBERRIES
1 quart strawberries Juice of 1 lemon
1 pound sugar 1 quart water
Wash, drain and mash the berries; cover them with the lemon and sugar and let stand for one hour. Add the water; stir until the sugar is dissolved, and freeze.
FROZEN RASPBERRIES
Follow the recipe for frozen strawberries.
FROZEN PEACHES
Follow the recipe for frozen strawberries, substituting a quart of sliced peaches, preferably yellow ones, for the berries.
208 L-L
FROZEN DESSERTS
GRAPE SHERBET
1 pint grape juice 1 cup sugar
1 quart cold milk
Dissolve the sugar in rich grape juice; add the milk; mix thoroughly and freeze.
LEMON SHERBET
1 quart milk ll/2 cup sugar
Juice of 3 lemons
Mix the juice and sugar; add the milk gradually, stirring con- stantly so that the mixture will not curdle. Then freeze.
ORANGE SHERBET
1 egg Juice and grated rind of 3 oranges
1 quart milk Juice and grated rind of 1 lemon
1 pint cream 2*/2 cups sugar
Beat the egg lightly and add it to the milk and cream. Dissolve the sugar thoroughly with the lemon and orange; mix with the other ingredients and freeze.
COMBINATION SHERBET
Juice of 1 lemon 1A cup raspberry juice
uice of 1 orange l/4 cup cherry juice
/2 cup pineapple juice 2 cups sugar
1A cup currant juice 1 quart chilled milk
Whites of 2 eggs
Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual. When nearly frozen add the beaten eggs.
FRUIT GRANITE
2 cups sugar 1 pint fruit
1 quart water 1 pint fruit juice
Boil the sugar and water for five minutes; scald the fruits in the syrup for one minute; skim them out and add to the syrup one pint of fruit juice. Strain and freeze when cold. Freeze soft; stir in the cooked fruit and serve in sherbet glasses.
209
FROZEN DESSERTS *SS5?otvS£
ORANGE PEKOE SHERBET
1 teaspoon gelatine Juice of 2 lemons l/4 cup cold water Juice of 1 orange
2 cups Orange Pekoe tea 1 cup white grape juice
% cup sugar
Soak the gelatine in the cold water for five minutes; pour on it the hot tea. Add the other ingredients and when cold freeze In serving garnish with candied orange peel.
GINGER FRAPPE
1/2 cup molasses 1 tablespoon lemon juice
1 quart water l/2 teaspoon powdered gingei
Dissolve the molasses in the water; add the lemon juice and ginger and freeze to a soft mush.
CHOCOLATE FRAPPE
Prepare chocolate as for drinking; then chill; freeze soft and serve with whipped cream.
CAFE FRAPPE
1 quart clear coffee 1 cup sugar
1 cup thin cream
Dissolve the sugar in the hot coffee, add the cream and freeze to a mush.
GRAPE-FRUIT FRAPPE
1 quart water ll/2 cups grape-fruit juice
2 cups sugar ll/2 cups lemon juice
Boil the sugar and water for fifteen minutes; cool thoroughly; add the fruit juice; strain and freeze to a mush. Serve in grape- fruit skins.
CRANBERRY FRAPPE
1 teaspoon gelatine 1*4 cups sugar
1 pint cold water Juice of 1 lemon
1 pint cranberries l/± cup boiling water
Soak the gelatine in half a cup of the cold water and cook the cranberries in the remainder. When soft press through a sieve; add sugar, lemon and the gelatine, dissolved in the boiling water. Freeze to a mush and serve with roast turkey.
210 L-L
FROZEN DESSERTS
CAFE PARFAIT
*/2 cup coffee l/2 cup sugar
1 cup cold water Yolks of 2 eggs
1 pint thick cream
Steep the coffee in the water and simmer until reduced to one half the amount; strain it over the yolks of the eggs, well mixed with the sugar; and cook in a double boiler until thick and smooth. Beat the cream to a stiff froth; add the coffee mixture when cool; pour into a mold or ice-cream can and let stand in ice and salt for three hours. Use equal parts of ice and salt and do not stii or turn the mixture.
CHOCOLATE PARFAIT
2 ounces unsweetened chocolate Yolks of 4 eggs
l/4 cup hot water 1 pint whipped cream
1 cup sugar 1 teaspoon vanilla
Cook the first three ingredients until thick; pour over the beaten eggs and cook in a double boiler until the mixture coats the spoon. Cool thoroughly; add the whipped cream; flavor and freeze like Cafe Parfait.
MOUSSE
1 pint sugar Whites of 6 eggs
1 pint water Flavoring
Boil the sugar and water together for about five minutes or until it threads; then drop slowly on the beaten whites of the eggs and continue beating until cold. Flavor to suit the taste with fruit or coffee and let it stand in a pail of chopped ice and rock salt for about five hours. Use equal parts of ice and salt.
CHERRY MOUSSE
1 pint thick cream 2 drops almond extract
1 cup cherry juice Powdered sugar
Mix the ingredients, sweetening to taste; chill and whip until stiff; then pack in ice and salt for three hours or more.
Grape, raspberry and strawberry mousse may be made in the same way. Heat the fruit slightly before mashing and straining for the juice.
211 L-L
FROZEN DESSERTS
PINEAPPLE MOUSSE
1 pint thick cream Juice of V£ lemon
1 pint pineapple juice and pulp 1 cup powdered sugar
Mix the ingredients thoroughly; chill and whip until stiff. Let stand in ice and salt for three hours or more.
MAPLE MOUSSE
cup sultanas 1 pint thick sream
cup maple syrup y2 tablespoon lemon juice
Wash, drain and soak the raisins in the syrup for several hours; then strain the syrup into the cream. Whip to a stiff froth; add the raisins and lemon juice and turn into a freezer without the beaters. Surround by equal parts of salt and ice and let stand until firm.
CHERRY SAUCE FOR ICES
Stem and stone the cherries; add a few broken kernels and enough sugar to keep them from discoloring. Let stand half an hour; remove the kernels; add more sugar and pour over any plain ice or ice cream.
212
SWEET SAUCES
15
Truly, "hunger is the best sauce"; but when hunger is lacking,, the clever cook knows a thing or two.
— Fables of a Rolling Pin.
214
SWEET SAUCES
MANY puddings, frozen desserts, and entrees are the better for a sweet sauce; and its use will often convert left-over cake into a simple and pleasing dessert.
CREAMY SAUCE
V4 cup butter 1 egg
2 cups powdered sugar */2 cup thick cream
1 teaspoon vanilla
Cream the butter and sugar; add the well-beaten egg and beat all thoroughly. When very light add the cream, a little at a time. Place the bowl in a vessel of boiling water and stir until the sauce is smooth and creamy, but no longer; add flavoring and serve.
CARAMEL SAUCE No. 1
1 cup granulated sugar 1 cup hot water
Melt the sugar in an iron saucepan and stir until it is a light brown; add the boiling water; cook for two minutes; pour into a bowl and set aside to cool.
CARAMEL SAUCE No. 2
1 cup granulated sugar 1 cup boiling water
2V2 tablespoons cornstarch % tablespoon vanilla
4 tablespoons cold water 1 teaspoon corn syrup
Mix the sugar and cornstarch thoroughly: moisten with the cold water and heat slowly in a granite saucepan until of a delicate brown color. Add the boiling water; cook until clear; add flavor- ing and serve hot or cold.
CUSTARD SAUCE
Follow the recipe for Boiled Custard in the chapter on "Pud- dings and Desserts."
215 L-L
SWEET SAUCES
HARD SAUCE No. 1
l/4 cup butter 1 teaspoon vanilla or
1 cup powdered sugar 1 tablespoon lemon juice
Grated nutmeg
Cream the butter and add the sugar gradually, beating until very light. Then add the flavoring; beat well and shape it in a mound on a glass dish. Grate a little nutmeg over the top and set in a cool place until needed.
HARD SAUCE No. 2
l/2 cup butter Whites of 2 eggs
1 cup powdered sugar 1 teaspoon vanilla
Grated nutmeg
Beat the butter to a cream; add the sugar gradually; then the whites, one at a time, and beat until stiff and frothy. Add flavoring; beat again; then heap on a glass dish and sprinkle with grated nutmeg.
CHOCOLATE SAUCE
4 tablespoons sugar Pinch of salt
1 level tablespoon flour 1 ounce unsweetened chocolate
1 cup boiling water 2 level tablespoons butter
1 teaspoon vanilla
Mix the sugar and flour thoroughly in a saucepan; pour on the boiling water; add chocolate, butter and salt; cook until the choco- late is thoroughly dissolved and the mixture thickened. Stir con- stantly to prevent sticking. When the steam has passed off, add the vanilla and set aside to cool.
MOCK CREAM
1 level teaspoon cornstarch 1 cup scalding milk
1 level tablespoon sugar White of 1 egg
1 teaspoon vanilla
Mix the cornstarch and sugar thoroughly; on them slowly pour the scalding milk, stirring all the while. Cook and stir in a double boiler for ten minutes; then set aside to cool. When ready to use stir in the vanilla and the white of the egg, stiffly beaten. Serve in place of whipped cream.
218 L-L
BREAD, HOT CAKES, ETC.
Here is bread, which strengthened mans heart; and therefore is called the staff of life.
— MATTHEW HENRY.
220
BREAD-MAKING
GOOD bread flour is a rich creamy yellow in color, is slightly gritty, and if squeezed hard in the hand, will not hold form, but will crumble apart upon release. Pastry flour contains more starch and less gluten (protein) than bread flour. It is paler in color, velvety to the touch, and retains the form of the hand after the pressure test. Most bread flours on the market are from blended spring and winter wheat, but the pressure test always holds good for selection.
The three essentials in bread-making are flour, yeast and liquid. The yeast plant grows best in a temperature of 86° F. Bread should therefore be set to rise in a warm place, free from drafts. On the other hand, too great heat will kill the yeast plant and make the bread sour. About 75° F. is the most practical temperature to maintain. Two risings are sufficient if the ingredients have been well mixed. Dough permitted to rise until too light will be full of holes; bread baked before it is sufficiently light will be heavy. Bread must be well covered while rising to prevent a crust from forming on the top of the dough. Several thicknesses of clean towels are best for this purpose if a covered bread-raiser is not used. The bread in the pans must also be covered until it is put in the oven.
The use of the patent bread-mixer shortens the work of bread- mixing and is therefore to be recommended.
Kneading
To knead the bread push the dough with the palm and draw it forward with the fingers. Use as little flour on the board as pos- sible as a soft dough makes better bread than a stiff dough. The more it is worked the finer will be the grain; but if a great deal of flour is worked in it will become hard. Knead until the dough is smooth and elastic to the touch: about twenty minutes is the usual time: about three minutes in the patent bread-mixer.
221 ^
BREAD, HOT-CAKES, ETC.
Baking
Bread should be baked in a hot oven, but not in one that is too hot, as it should continue rising for the first fifteen minutes and if a hard crust is too quickly formed the rising is rendered difficult. The crust may be buttered ten minutes before the bread is re- moved from the oven: this will make it softer and more palatable.
The best pans for baking are made of Russia iron and are four inches deep, four and a half wide, and ten long. The bread is done when it leaves the sides of the pan. The usual time allowed is fifty minutes.
Biscuits require less time, but more heat. They should be baked in fifteen or twenty minutes.
YEAST
Yeast is a tiny, microscopic plant and like any other plant it needs light, heat and moisture for its growth. The temperature most favorable is from 70° to 75° F. If colder than this, its growth may be retarded altogether. Above 90° F. the conditions are favorable for the growth of lactic acid bacteria and the bread "sours." Sugar feeds the yeast; so when added to the sponge it hastens the growth. The starch of the flour is, to some extent, converted into sugar and thereby serves the same purpose. The soluble carbohydrates are acted upon by the yeast and con- verted into alcohol and carbon-dioxide. The carbon-dioxide gas becomes entangled in the gluten, and by expansion when heated, raises the bread.
Compressed yeast is commercially made from grain in factories equipped with highly specialized and complicated machinery. The grains most used are corn, rye and barley malt. The grain is ground in a mill, mashed with water and the mash, cooked and allowed to cool, and finally fermented with yeast of a previous mak- ing. The result is the growth and multiplication of yeast cells.
When the fermenting process has been carried to the proper stage, the yeast is separated from the fluid containing it, thoroughly washed with water, filtered, pressed, cut into cakes and wrapped. Every yeast cake contains millions of tiny yeast plants.
Baking powder, like yeast, is a leavening agent which ^causes dough to rise by the expansion of imprisoned carbonic acid gas. The two principal, ingredients are an acid and an alkali, usually cream of tartar and bicarbonate of soda. These, when mixed together and moistened, react on each other and form gas bubbles which rise through the mixture, making it light and porous.
222 L-L
BREAD, HOT-CAKES, ETC.
WHITE BREAD
(Quick Method)
1 cake compressed yeast 2 tablespoons melted lard
1 quart lukewarm water J quarts sifted flour
2 level tablespoons sugar 1 level tablespoon salt
Dissolve the yeast and sugar in lukewarm water; add lard (or butter) and half the flour. Beat until smooth; then add balance of the flour, or enough to make a dough that can be handled, and the salt. Knead until smooth and elastic. Place in greased bowl; cover and set aside in a moderately warm place, free from draft, until light — about two hours. Mold into loaves; place in well- greased bread pans, filling them half full. Cover and let rise one hour or until double in bulk. Bake forty to fifty minutes.
WHITE BREAD (For Use Over Night)
l/2 cake compressed yeast 1 tablespoon melted lard
1 quart water 3 quarts sifted flour
1 level tablespoon sugar 1 level tablespoon salt
Dissolve the yeast and sugar in the water, which should be luke- warm in winter and cool in summer; add two tablespoons of lard (or butter) and half the flour. Beat until smooth; then add bal- ance of the flour, or enough to make moderately firm dough, and last, the salt. Knead until smooth and elastic. Place in well- greased bowl and cover; set aside to rise over night, or about nine hours. In the morning mold into loaves. Fill well-greased pans half full; cover and let rise until light, or until loaves have doubled in bulk, which will be in about one and one half hours. Bake forty to fifty minutes.
The half cake of yeast, which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keep- ing it in a cool, dry place.
WHITE BREAD (Sponge Method)
V2 cake compressed yeast 4*/2 pints sifted flour
1 tablespoon sugar 1 teaspoon salt
iy2 pints lukewarm water 1 level tablespoon lard or butter
Dissolve the yeast and sugar in one pint of lukewarm water, and add to it one and one half pints of sifted flour, or sufficient
223 *-L
BREAD, HOT-CAKES, ETC.
to made an ordinary sponge. Beat well; cover and set aside to rise for about one and one half hours in a warm place. When well risen add to it the half pint of lukewarm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and last, the salt. Knead thoroughly; place in greased bowl; cover and let rise for from one and one half to two hours. When light, mold into loaves and place in well-greased baking pans; cover and let rise again for about one hour. When light, bake forty to fifty minutes, reducing the heat after the first ten minutes.
This recipe makes two large loaves.
The whole process takes from five and one half to six hours, and the recipe, if followed closely, will produce excellent results.
MILK BREAD
1 cake compressed yeast 3 quarts sifted flour
1 tablespoon sugar 1 tablespoon lard, melted
1 quart milk, scalded and cooled l/2 tablespoon salt
Dissolve the yeast and sugar in the lukewarm liquid; add one and one half quarts of sifted flour; beat until smooth. Cover and set to rise in warm place, free from draft for about one and one half hours. When light, add lard (or butter), rest of flour, and salt. Knead until smooth and elastic; place in well-greased bowl; cover; let rise again until double in bulk — about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until double in bulk — about one hour. Bake forty to fifty minutes.
This makes three one-and-one-half pound loaves.
WHITE BREAD IN BREAD-MIXER
1 quart boiled water or milk l/2 tablespoon salt
1 tablespoon lard 1 cake compressed yeast
1 tablespoon sugar 3 quarts flour
Put salt, sugar and lard in the bread-mixer; pour on boiling water or scalded milk and when lukewarm stir in the yeast cake dissolved in a little warm water. Add the flour; put on the lid; turn for three minutes and let rise over night. In the morning turn the handle a few times; lift the dough out on a molding board; divide into four parts and shape into loaves. Place in greased pans, having the pans only half full. Cover with a clean cloth; let rise to twice their bulk and bake for about fifty minutes in a moderate oven.
224 t-L
BREAD, HOT-CAKES, ETC.
BAKING-POWDER BREAD
1 quart flour 2 heaping teaspoons baking powder
1 teaspoon salt V2 boiled potato
1 teaspoon sugar Milk or water (about 1 pint)
Sift the dry ingredients thoroughly; rub in the boiled potato; add liquid to make a stiff batter or soft dough. Turn into a greased bread pan; smooth the top with a knife dipped in melted butter and bake in a moderate oven for about an hour. When done moisten the crust slightly with cold water and wrap in a clean cloth until cold.
SALT-RISING BREAD
1 cup milk l/4 teaspoon sugar
Little boiling water 1 tablespoon corn meal
% teaspoon salt 2 tablespoons flour
Flour to make dough
Into the milk pour enough boiling water to bring it to blood heat (about 90° F.). Do not have it too hot or the bread will not rise. Add the other ingredients; beat to the consistency of pan- cake batter and set in a warm place to ferment. If set in the early morning, it will rise at noon. Mix the same as other bread; put in pans at once; let stand till light and bake slowly.
RICE BREAD
l/2 cup cold rice 1A teaspoon salt
Vz cup white Indian meal 1 egg
J/2 cup wheat flour l/2 tablespoon melted butter
1 teaspoon baking powder l/2 cup milk
Mix the dry ingredients thoroughly; add the egg beaten with the milk and melted butter. Pour into shallow greased tins and bake in a moderate oven.
GRAHAM BREAD
1 cake compressed yeast 2 level tablespoons lard
4 level tablespoons brown sugar 4 cups graham flour
1 cup milk, scalded and cooled 1 cup sifted white flour
1 cup lukewarm water 1 teaspoon salt
Dissolve the yeast and sugar (or molasses) in lukewarm liquid. Add lard (or butter), then flour, gradually, and last the salt.
225 L-L
BREAD, HOT-CAKES. ETC.
Knead thoroughly, being sure to keep the dough soft. Cover and set aside in a warm place to rise, for about two hours. When double in bulk, turn out on kneading board; mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread.
If wanted for over night, use one half cake of yeast and an extra teaspoon of salt.
OATMEAL BREAD
2 cups boiling water % cup brown sugar
2 cups rolled oats l/2 cup lukewarm water 1 cake compressed yeast 4 cups sifted flour
1 teaspoon salt
Pour two cups of boiling water over the oatmeal; cover and let stand until cool. Dissolve yeast and sugar in one half cup of luke- warm water and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge; beat well; cover and set aside in a moderately warm place to rise for one hour, or until light. Add enough flour to make a dough — about three cups — and the salt. Knead well; place in greased bowl; cover and let rise in a moderately warm place until double in bulk — about one and one half hours. Mold into loaves; fill well-greased pans half full; cover and let rise again about one hour. Bake forty-five minutes in a hot oven.
A half cup of chopped nuts and one tablespoon of lard or butter may be added if desired.
WHOLE-WHEAT BREAD
1 cake compressed yeast ll/2 cups milk, scalded and cooled
3 level tablespoons brown sugar 3 tablespoons melted lard iy2 cups lukewarm water 7l/2 cups whole-wheat flour
1 teaspoon salt
Dissolve the yeast and sugar in lukewarm liquid; add lard or butter; then flour, gradually, as whole wheat flour absorbs moisture slowly, and last the salt. Knead thoroughly, being sure to keep dough soft; place in well-greased bowl, cover and set aside in warm place, to rise for about two hours. When double in bulk, turn out on kneading board. Mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light. Bake one kour, in a slower oven than for white bread.
226 I^L
Courtesy of the Fleischmann Co.
RAISED WITH COMPRESSED YEAST
BREAD, HOT-CAKES, ETC.
If wanted for over night, use one half cake of yeast and an extra teaspoon of salt,
RYE BREAD
(American)
, 1 cake compressed yeast 5 cups rye flour
I 1 cup milk, scalded and cooled ll/2 cups sifted white flour
2 cups lukewarm water 1 tablespoon melted lard
, 1 tablespoon salt
Dissolve the yeast in lukewarm liquid; add two and a half cups of rye flour or enough to make a sponge. Beat well; cover and set aside in a warm place, free from draft, to rise about two hours. When light, add white flour, lard or butter, rest of rye flour to make a soft dough, and last the salt. Turn on a board and knead, or pound it five minutes. Place in greased bowl; cover and let rise until double in bulk — about two hours. Turn on board and shape into loaves; place in floured shallow pans; cover and let rise again until light — about one hour. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seed may be used if desired.
By adding one half cup of sour dough, left from previous baking, an acid flavor is obtained, which is considered by many a great improvement. This should be added to the sponge.
GLUTEN BREAD
1 cake compressed yeast 1 cup lukewarm water
1 tablespoon sugar 1 level tablespoon lard or butter
1 cup milk, scalded and cooled 3 cups gluten flour 1 teaspoon salt
Dissolve the yeast and sugar in lukewarm liquid; add lard or butter, then flour, gradually, and salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draft, to rise until light, which should be in about two hours. Mold into loaves; place in greased pans, filling them half full. Cover; let rise again, and when double in bulk, which should be in about one hour, bake in moder« ate oven forty-five minutes.
This will make two one-pound loaves. For diet use all water and omit shortening and sugar.
227 L-I
BREAD, HOT-CAKES, ETC.
NUT BREAD No. 1
1 cake compressed yeast 2 level tablespoons lard
1 cup milk, scalded and cooled y3 cup sugar
1 tablespoon sugar White of 1 egg
3 cups sifted flour % cup chopped walnuts
y$ teaspoon salt
Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and one fourth cups of flour and beat thoroughly. Cover and set aside in warm place fifty minutes, or until light. ,\dd sugar and lard (or butter), creamed, white of egg, beaten stiff, nuts, remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and set aside for about two and one half hours to rise, or until double in bulk. Mold into a loaf or small finger rolls, and fill well-greased pans half full. Protect from draft and let rise until light — about one hour.
This recipe will make one medium-sized loaf, or one dozen rolls. The loaf should bake forty-five minutes; finger rolls, six to eight minutes.
NUT BREAD No. 2
1 egg 2l/2 cups flour
% cup sugar 2 teaspoons baking powder
1 cup milk 1 tablespoon butter
1 teaspoon salt V4 pound walnuts
Beat the egg with the sugar; add the sifted flour, baking powder and salt alternately with the milk; last add the butter, melted, and the walnuts. If black walnuts are used do not add the butter. Bake in a deep pan in a slow oven for about forty-five minutes.
CORN BREAD
iy2 cups corn meal 2 teaspoons baking powder
y2 cup flour y2 tablespoon butter
y2 tablespoon sugar iy4 cups milk
l/2 teaspoon salt 1 egg
Sift the dry ingredients together; add milk, beaten egg and butter. Pour into a shallow buttered tin and bake about half an hour.
CORN BREAD WITH YEAST
Follow the recipe for corn muffins with yeast. Bake twenty minutes in well-greased, shallow pan, instead of muffin tins.
228 I.-L
BREAD, HOT-CAKES, ETC,
CANADA EGG BREAD
1 cup corn meal 1 tablespoon butter
1 cup flour 1 cup milk
2 teaspoons baking powder 3 eggs
Mix the dry ingredients; add the butter, warmed but not melted, and the milk and beaten eggs. The batter will be stiff. Bake in greased tins; mark into squares; break and serve hot.
RAISIN BREAD
1 cake compressed yeast % cup sugar
1 cup lukewarm water 4 level tablespoons lard
1 cup milk, scalded and cooled % cup raisins
6 cups sifted flour 1 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add two cups of flour, the lard (or butter) and sugar, well creamed; and beat until smooth. Cover and set aside to rise in a warm place, free from draft, until light — about one and one half hours. Add raisins well-floured, the rest of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and let rise again until double in bulk — about one and one half hours. Mold into loaves; fill well-greased pans half full, cover and let rise until light — about one hour. Glaze with egg diluted with water, and bake forty-five minutes*
COCOA BREAD
1 cake compressed yeast % cup sug&r
2 cups milk, scalded and cooled Vfe cup cocoa 1 tablespoon sugar l/4 cup butter 51/2 cups sifted flour 2 eggs
l/2 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add three cups of flour and beat until smooth. Cover and set aside to rise in warm place until light — about one and one half hours; then add butter and sugar creamed, eggs well beaten, cocoa, remainder of flour, or enough to make soft dough, and salt. Knead lightly; place in greased bowl; cover and set aside in warm place, free from draft, until double in bulk — about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until light— about one hour, Bake forty to forty-five minutes.
16 220 L-L
BREAD. HOT-CAKES; ETC.
The recipe makes two loaves. Nuts or fruit may be added if desired. The bread may be used for making delicious sandwiches.
Buns may be made from the same dough and decorated with chocolate frosting.
BOSTON BROWN BREAD No. 1
2 cups rye meal V3 cup molasses
1 cup corn meal 1 teaspoon soda
1 teaspoon salt 2 cups sour milk
Dissolve the soda in the milk. Mix and sift the dry ingredients ; add the sour milk and molasses; pour into a buttered mold and steam three hours. Brown in the oven twenty minutes.
BOSTON BROWN BREAD No. 2
1 cup corn meal V2 cup sugar
2 cups graham flour V2 cup molasses
1 teaspoon salt iy2 teaspoons soda
2 cups milk
Mix and cook the same as Brown Bread No. 1.
SCOTCH SHORT BREAD
1 cup butter 2 cups flour
l/2 cup powdered sugar
Cream the butter; add the flour and sugar; knead all together thoroughly with the hands; roll out about one inch in thickness and cut in oblong cakes. Bake about half an hour, laying the bread on brown paper in an unbuttered pan.
COARSE LOAF
l/2 cup New Orleans molasses 1 teaspoon baking powder
l/2 cup brown sugar 1 cup nuts or raisins
V2 cup corn meal 1 pint sour milk
2 cups graham flour 2 teaspoons soda
iy2 cups white flour Pinch of salt
Mix all the ingredients together, adding the soda dissolved in the sour milk last. Pour into a greased baking pan and bake in a slow oven about one hour.
230 L-L
gLminiydof°Foaur - BREAD, HOT-CAKES, ETC.
CINNAMON BUN
2 tablespoons batter Milk to make soft dough
4 tablespoons sugar Butter
2 eggs Sugar
1 pint flour Cinnamon
3 teaspoons baking powder Currants
Syrup molasses
Beat the butter and sugar to a cream; add the eggs; then the baking powder and flour which have been sifted together, alter- nately with the milk. Have the dough as soft as it is possible to roll out. Place it on a pie board well dusted with flour; roll out about one fourth of an inch in Lliickness; spread thickly with sugar, cinnamon, currants and syrup molasses; then carefully roll the dough into one long roll; cut into buns about one inch high and pla.e them rather closely in a greased pan. Bake in a moderate oven.
CINNAMON CAKE
1 cake compressed yeast V2 cup light brown sugar
1/2 cup milk, scalded and cooled 2 level tablespoons butter
1 tablespoon sugar 1 egg
2 cups sifted flour % teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add three fourths cup of flour, to make a sponge. Beat well; cover and let rise forty -five minutes in a moderately warm place. Add butter and sugar creamed, egg well beaten, about one and one fourth cups of flour, or sufficient to make a soft dough, and the salt. Knead lightly; place in greased bowl; cover and let rise in a warm place about two hours, or until double in bulk. Roll one half inch thick; place in well-greased pan and let rise until light. Cut across top with sharp knife; brush with egg; sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven.
DOUGHNUTS
1 cake compressed yeast Vz CUP sugar
ll/4 cups milk, scalded and cooled 3 level tablespoons butter 1 tablespoon sugar V2 teaspoon mace
41/2 cups sifted flour 2 eggs
l/4 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well. Cover and set aside to rise in a warm place for about one hour, or until bubbles burst.
231: L-L
BREAD, HOT-CAKES, ETC.
on top. Add to this the butter and sugar creamed; mace, eggs well beaten, the remainder of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and allow to rise again in warm place for about one and a half hours. When light, turn on floured board; roll to about one fourth inch in thickness. Cut with small doughnut cutter; cover and let rise again, on floured board or paper, in warm place until light — about forty-five minutes. Drop into deep, hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat, it will be found a good temperature to cook dough- nuts.
Doughnuts made by this method do not absorb the fat, for the reason that they rise before and not after they are put into the grease.
DUTCH CAKE
1 pound bread dough 1 egg
l/2 pound sugar 1/2 pound seeded raisins
l/2 pound butter Cinnamon and nutmeg
Mix the sugar, butter and beaten egg into bread dough; when thoroughly incorporated flavor with cinnamon and nutmeg; and add the fruit. Put into a greased pan and let rise for an hour or more; then bake slowly.
BOHEMIAN HOUSKA
1 cake compressed yeast Vs cup melted butter 1/4 cup lukewarm water i/2 cup citron, cut fine
2 cups milk, scalded and cooled V2 cup raisins
*/2 cup sugar 1/2 cup chopped almonds
1 egg 1/2 teaspoon salt
7y2 cups sifted flour
Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add egg well beaten, balance of sugar and butter creamed, and two cups of flour, or enough to make a thin batter. Beat until smooth; cover and let rise until light, about one hour. Add almonds, citron and raisins, well floured, the rest of the flour, or enough to make a soft dough, and last the salt. Knead well; place in greased bowl; cover and set aside in a warm place, free from draft, to rise until double in bulk, about one and a half hours. Divide into three parts ; make three braids ; place in well-greased, shallow pan, one on top of the other Bake in moderate oven forty-five minutes. While hot ice with plain frosting.
232 L-L
BREAD, HOT-CAKES, ETC.
CURRANT TEA RING
2 cakes compressed yeast l/2 cup sugar
1 cup milk, scalded and cooled 7 cups sifted flour
1 cup lukewarm water 3 eggs
1 tablespoon sugar ]/4 teaspoon salt
6 level tablespoons lard or butter V4 teaspoon mace Brown sugar, currants and cinnamon
Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add three cups of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace. -Turn on board; knead lightly; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk. Roll out in an oblong piece, one fourth inch thick; brush with melted but- ter; sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise ana place in a circle on a large, shallow, greased pan or baking sheet. With scissors cut three fourth inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake twenty-five minutes. Just before putting in the oven, glaze with egg, diluted with milk. Ice while hot with olain frosting.
APPLE CAKE
ll/2 cakes compressed yeast V2 cup sugar
1 cup milk, scalded and cooled 2 eggs
1 tablespoon sugar 3l/2 cups sifted flour
l/4 cup butter V4 teaspoon salt 5 apples
Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and a half cups of flour to make a sponge, and beat until smooth. Cover and set aside in a warm place until light — about three quarters of an hour. Have sugar and butter well- creamed; add it to sponge. Then add eggs well-beaten, rest of flour, or enough to make a soft dough, and salt. Knead lightly. Place in well-greased bowl. Cover and set aside to rise — about two hours. Roll half an inch thick; place in two well-greased, shallow pans; brush with butter and sprinkle with sugar. Cut
233 L-L
BREAD, HOT-CAKES, ETC.
apples in eighths and press into the dough, sharp edge downward ; sprinkle with cinnamon; cover and let rise about one-half hour. Bake twenty minutes. Keep covered with pan first ten minutes, in order that the apples may be thoroughly cooked,
COFFEE CAKE
1V2 cakes compressed yeast 1 cup sugar
1 cup milk, scalded and cooled i/2 CUP butter
1 tablespoon sugar 3 eggs
3 cups sifted flour U/2 cups mixed fruit
l/4 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and a half cups of flour and beat well. Cover and set aside, in a warm place to rise for one hour on until light. Add to this the butter and sugar creamed, the fruit — citron, raisins and currants in equal parts — which has been floured, the balance of the flour or enough to make a good cake batter, the salt, and eggs well beaten. Beat for ten minutes; pour into well-buttered molds, filling them about half full; cover and let rise until molds are nearly full; then bake in a moderate oven. If made into two cakes, they should bake forty-five minutes; one large cake should bake one hour.
BRIOCHE
1 cake compressed yeast 1 cup butter
l/2 cup milk, scalded and cooled 4 cups sifted flour
2 tablespoons sugar 8 eggs
1 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one cup of flour to make sponge. Beat well; cover and set to rise in warm place, free from draft, until light — about three quarters of an hour. To the rest of the flour add one tablespoon of sugar, butter softened, four eggs and salt. Beat all in well ; add sponge and beat again thoroughly; add the other four eggs, un- beaten, one at a time, beating thoroughly. Cover and let rise until light — about four hours, and beat again. Chill in the refrigerator over night. In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three fourths inch thick, bringing ends together, and twist like a rope. Form into rings;
234 L-L
FRESH FROM THE OVEN
Coffee Loaf Cakt English Scones
Sally Lunns
BREAD, HOT-CAKES, ETC.
place on well-buttered pans to rise. When double in size, glaze with white of egg diluted with water. Bake in a moderate oven fifteen minutes. Ice while hot, with plain frosting. Spread with almonds
MORAVIAN CAKE
1 pint bread dough 1^2 cups sugar
1/2 cup butter 3 eggs
Sugar and cinnamon
Beat the butter into the bread dough; add the sugar and eggs and beat thoroughly. Pour into buttered pans; let rise for one hour; sprinkle thickly with sugar and cinnamon and bake in a quick oven,
BREAD RUSK
1 pint bread dough Butter size of egg
3/4 cup sugar Grated nutmeg
Spread the bread dough open; work the other ingredients into it; roll out; cut in cubes; put them in buttered pans and set in a warm place until very light. Bake in a quick oven.
CHILDREN'S RUSK
1 cake compressed yeast V£ cup butter
2 cups milk, scalded and cooled 1 cup sugar 1 tablespoon sugar 1 egg
6 cups sifted flour y2 teaspoon salt
1 cup currants
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add to it half the flour, to make an ordinary sponge. Beat well ; cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been washed and floured, and the remainder of the flour, or sufficient to make a soft dough; last add the salt. Knead lightly; place in greased bowl; cover and set aside in a warm place, free from draft, to rise for about two or two and a half hours. When well risen, turn out on a kneading board and mold into rolls. Place in well-greased pans; cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar.
235 L-L
BREAD, HOT-CAKES, ETC.
BUNS
1 cake compressed yeast l/4 cup sugar
1 cup milk, scalded and cooled % cup butter
1 tablespoon sugar 3 cups sifted flour
V2 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and one half cups of flour. Beat until smooth; then add butter and sugar creamed, the rest of the flour and salt. Knead lightly, keeping dough soft; cover and set aside in a warm place, free from draft, to rise until double in bulk — about one and a half hours. Mold into small, round buns ; place in well-greased pans, one inch apart. Cover; set aside to rise until light — about one hour. Brush with egg, diluted with water; bake twenty minutes. Just before removing from the oven, brush with sugar moistened with a little water.
SWEET FRENCH BUNS
1 cake compressed yeast 3 level tablespoons butter
1 cup milk, scalded and cooled 1 egg
Vi cup lukewarm water V2 teaspoon lemon extract
1 tablespoon sugar 4 cups sifted flour 14 cup sugar 1/2 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add enough flour to make an ordinary sponge — about one and one half cups. Beat until perfectly smooth; cover and set aside in a warm place to rise for fifty minutes, or until light. Add sugar and butter creamed, egg beaten, lemon extract and about two and one half cups of flour, or enough to make a soft dough. Add salt with the last of the flour. Knead until smooth and elastic; place in greased bowl; cover and set aside in a warm place to rise until double in bulk — about one hour. Turn out on board and shape as clover-leaf rolls, or any fancy twist. Let rise until light, about one hour. Bake in hot oven fifteen minutes.
ENGLISH BATH BUNS
2 cakes compressed yeast 4 cups sifted flour */2 cup milk, scalded and cooled Vz teaspoon salt
1 tablespoon sugar 5 tablespoons sugar
V2 cup butter, melted 4 eggs
1 cup almonds, chopped
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, eggs unbeaten, flour gradually, and the salt,
236 L-L
BREAD, HOT-CAKES, ETC.
beating thoroughly. This mixture should be thick, but not stiff enough to handle. Cover and let rise in warm place one and one half hours, or until light. Sprinkle balance of sugar and almonds over top; mix very lightly and drop into well-greased muffin pans. Cover and let rise until light, which should be in about one half hour. Bake fifteen to twenty minutes in a moderately hot oven. These buns should be rough in appearance.
HOT CROSS BUNS
1 cake compressed yeast V4 cup butter
1 cup milk, scalded and cooled V4 cup raisins or currants
1 tablespoon sugar 3% cups sifted flour V3 cup sugar 1 egg
*4 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add one and one half cups of the flour, to make a sponge. Beat until smooth; cover and let rise until light, in a warm place, free from draft — about one hour. Add butter and sugar creamed, egg well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a soft dough, and salt. Turn on board ; knead lightly; place in greased bowl. Cover and set aside in a warm place, until double in bulk, which should be in about two hours. Shape with hand into medium-sized round buns; place in well-greased pans about two inches apart. Cover and let rise again — about one hour, or until light. Glaze with egg diluted with water; with sharp knife cut a cross on top of each; bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frost- ing.
OVEN SCONES
2 cakes compressed yeast 1 cup raisins 2 cups milk, scalded and cooled l/2 cup citron 1 tablespoon sugar 1 egg
1 cup sugar 6l/2 cups sifted flour
Va cup of lard or butter 1 level teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well. Cover and let rise in a warm place, free from draft, until light — about one hour. Then add butter and sugar creamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt. Turn
237 L-L
BREAD, HOT-CAKES, ETC.
on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes. Then roll one fourth inch thick; cut across each way nearly through, making an impression of four cakes. Place in well-greased pans; let rise about one hour, or until double in size. Then brush with egg diluted with water. Bake fifteen minutes in a moderate oven.
ENGLISH SCONES
3/4 pound flour % cup currants
3 ounces sugar 1 egg
2 ounces lard V2 cup milk
2 teaspoons baking powder
Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the taking powder. Have the currants well washed and drained and mix them in before all the flour is added. Make a soft dough; roll out and cut like tea biscuits. Bake in a quick oven.
TEA BISCUIT
2 cups flour V2 teaspoon salt
2 teaspoons baking powder 1 tablespoon lard
Milk or water to make soft dough
Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers ; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a round cutter and bake in greased tins.
TEA ROLLS
1 cake compressed yeast 1 tablespoon sugar
1/2 cup milk, scalded and cooled 3 cups sifted flour
l/2 cup lukewarm water 2 tablespoons melted lard
1/2 teaspoon salt
Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes.
238 L-L
BREAD, HOT-CAKES, ETC.
LUNCH ROLLS
1 cake compressed yeast 4 cups sifted flour
ll/4 cups milk, scalded and cooled 1 egg
1 tablespoon sugar 2 level tablespoons lard 1 teaspoon salt
Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt. When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible, keeping dough soft. Place in well-greased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours. When light, form into small bis- cuits, the size of a walnut. Place one inch apart, in shallow pans, well greased. Let rise until double in bulk — about half an hour. Brush with egg and milk, and bake ten minutes in hot oven.
PARKER-HOUSE ROLLS
1 cake compressed yeast 4 tablespoons melted lard or butter
1 pint milk, scalded and cooled 3 pints sifted flour
2 level tablespoons sugar 1 level teaspoon salt
Dissolve the yeast and sugar in the lukewarm milk; add lard or butter and half the flour. Beat until perfectly smooth; cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and let rise in a warm place for about one and a half hours, or until double in bulk. Roll out one fourth inch thick; brush over lightly with butter; cut with two-inch biscuit-cutter; crease through center heavily with dull edge of knife, and fold over in pocket-book shape. Place in well-greased, shallow pans, one inch apart. Cover and let rise until light — about three quarters of an hour. Bake ten minutes in hot oven..
DINNER ROLLS
1 cake compressed yeast White of 1 egg
1 cup milk, scalded and cooled 3 cups sifted flour 1 level tablespoon sugar 2 level tablespoons lard or butter
1/2 teaspoon salt
Dissolve the yeast and sugar in the lukewarm milk; add white of egg, beaten until stiff, the flour gradually, the lard or butter, and
239 1^1.
BREAD. HOT-CAKES, ETC.
iast, the salt, keeping the dough soft. Knead lightly, using as little flour in kneading as possible. Place in a well-greased bowl; cover and set to rise in a warm place, free from draft, until double in bulk — about two hours. Mold into rolls the size of walnuts; place in well-greased pans; protect from draft, and let rise one half hour, or until light. Glaze with white of egg. diluted with water. Bake ten minutes in a hot oven.
GRAHAM MUFFINS No. 1
1 cake compressed yeast 1 egg
2 cups milk, scalded and cooled 1 cup sifted white flour 4 tablespoons molasses lJ/2 cups graham flour 4 tablespoons melted lard 1 teaspoon salt
3/4 CUP chopped nuts
Dissolve the yeast and sugar (or molasses) in the lukewarm milk ; add lard (or butter) and egg well beaten, then the flour gradually, salt and nuts, beating all the while. Beat until perfectly smooth; cover and set to rise in warm place, free from draft, until light — about one and a half hours. Have muffin pans well greased and fill about two- thirds full. Cover and let rise to top of pans — about half an hour, and bake twenty minutes in hot oven.
GRAHAM MUFFINS No. 2
Follow the recipe for Egg Muffins, using half graham and half white flour.
ENGLISH MUFFINS
1 cake compressed yeast 2 level tablespoons sugar
1 cup milk, scalded and cooled 4 tablespoons melted lard
1 cup lukewarm water 0 cups sifted flour 1 teaspoon salt
Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), and three cups of flour. Beat until smooth; add rest of Hour, or enough to make a soft dough, and last, the salt. Knead until smooth and elastic-; place in well-greased bowl; cover and set aside in a warm place to rise. When double in bulk, which should be in about two hours, form with hand in twelve large, round bis- cuits. Cover and set aside for about one half hour. Then, with rolling pin, roll to about one fourth inch in thickness, keeping them round. Have ungreased griddle hot and bake ten minutes. Brown on both sides. As they brown, move to cooler part of stove, where
240 L-I.
BREAD, HOT-CAKES, ETC.
they will bake more slowly, keeping them warm in the oven until all are baked. They can be reheated in this way or split and toasted on the griddle. These muffins are delicious served hot with plenty of butter.
OATMEAL MUFFINS
1 cake compressed yeast 1 cup hot milk \4 cup lukewarm water 1 cup rolled oats
3 tablespoons sugar V2 cup whole wheat flour
2 tablespoons butter l/2 cup sifted white flour
1 teaspoon salt
Boil the oats and butter in a cup of milk one minute. Let stand until lukewarm. Dissolve the yeast and sugar in one fourth cup of lukewarm water, and combine the two mixtures. Add flour and salt and beat well. The batter should be thick enough to drop heavily from the spoon. Cover and let rise until light, about one hour, in a moderately warm place. Fill well-greased muffin pans two thirds full; let rise about forty minutes; bake twenty -five minutes in a moderately hot oven.
SALLY LUNN
1 cake compressed yeast 4 tablespoons melted butter
1 tablespoon sugar 2 eggs
2 cups milk, scalded and cooled 4 cups sifted flour
1 teaspoon salt
Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, then flour gradually, eggs well beaten, and last, the salt. Beat until perfectly smooth ; pour into well-greased pans ; cover and let rise in a warm place, free from draft, until double in bulk — about one and one half hours. Sprinkle granulated sugar over the top and bake twenty minutes in a hot oven. Serve hot; break apart with fork.
This recipe will fill two medium-sized cake panSo
WHEAT MUFFINS
1 cake compressed yeast 2 eggs
1 cup milk, scalded and cooled 2 tablespoons melted lard l/4 cup lukewarm water 2 cups sifted flour
2 level tablespoons sugar y2 teaspoon salt
Dissolve the yeast and sugar in the lukewarm liquid; add the lard (or butter), eggs beaten until light, and flour to make a
241 L-L
BREAD, HOT-CAKES, ETC,
moderately stiff batter; then add the salt and beat until smooth. Cover and set aside in a warm place for about one hour. When lisen, fill well-greased muffin tins half full; cover and let rise again for about half an hour. Bake twenty minutes in a hot oven, and serve at once.
CORN MUFFINS WITH YEAST
1 cake compressed yeast 2 eggs, well beaten
2 cups milk, scalded and cooled 2y2 cups corn meal
2 level tablespoons brown sugar 1 cup sifted white flour
4 level tablespoons lard or butter 1 teaspoon salt
Dissolve the yeast and sugar in the lukewarm milk. Add lard or butter, cornmeal, flour, eggs and salt. Beat well. Fill well- greased muffin pans two-thirds full. Set to rise in a warm place, free from draft, until light — about one and one half hours. Bake in hot oven twenty minutes.
If prepared over night use only one fourth cake of yeast, and an extra half teaspoon of salt.
CORN MUFFINS No. 1
1 cup white flour % teaspoon soda
l/2 cup corn meal 1 egg
1 tablespoon sugar 1 cup sour milk
1/2 teaspoon salt 1 tablespoon melted butter
Mix the dry ingredients; add the egg, beaten into the milk, and the melted butter. Beat thoroughly and bake in well-greased tins.
CORN MUFFINS No. 2
Follow the recipe for Egg Muffins using half corn meal and half white flour.
RICE MUFFINS
1 cup flour 1 tablespoon butter V4 teaspoon salt Vfc CUP boiled rice
2 teaspoons baking powder l/z cup milk
1 egg
Sift the dry ingredients; rub in the butter lightly; stir in the rice, then the beaten egg and milk. Pour into greased gem pans, filling them only half full, and bake in a moderate oven about twenty minutes.
242 L-L
BREAD, HOT-CAKES, ETC.
EGG MUFFINS
2 cups flour l/4 teaspoon salt
1 tablespoon butter 2 teaspoons baking powder
1 tablespoon sugar 1 egg
1 scant cup milk
Rub the butter in the flour; add the dry ingredients and mix well. Beat the egg; put it in a tin measuring cup and fill up the cup with milk. Stir this into the flour and when thoroughly mixed, fill buttered gem pans and bake in a quick oven until golden brown. The batter is very stiff and the top of the muffins when baked should be rough.
PERFECT CREAM WAFERS
2 cups flour l/4 cup sugar 2 teaspoons baking powder Pinch of salt
Cream
Mix the dry ingredients thoroughly and moisten them with cream. Add just enough cream to make the dough soft enough to roll. If too much is added the wafers will not be crisp. Roll the dough very thin; cut into squares and bake until lightly browned.
GRAHAM WAFERS
Follow the recipe for cream wafers, using half graham flour and half white.
SOUR-CREAM BISCUIT
1 cup sour cream 2l/2 cups sifted flour
2 teaspoons baking soda 1 teaspoon salt
With a knife stir the cream into the sifted flour, enough to make a very soft dough. Roll thin; cut into rounds and bake in a hot oven.
DROP BISCUIT
2 cups flour 1/2 teaspoon salt
3 teaspoons baking powder 1 tablespoon lard
Milk to make stiff batter
Mix the dry ingredients; rub in the lard; add milk to make a mixture that may be dropped from a spoon without spreading. Drop on a buttered pan half an inch apart and bake in a hot oven eight or ten minutes.
243 I^L
BREAD, HOT-CAKES, ETC. *!£!£%&£
SOUR-MILK BISCUIT
2 cups flour l/2 teaspoon salt
% teaspoon soda 1 tablespoon lard
Sour milk
Mix and sift the dry ingredients; rub in the lard; stir in with a knife enough sour milk to make a very soft dough. Roll one half inch thick; cut in small rounds and bake in a quick oven about twenty minutes.
SCOTCH OAT CAKE
1 cup oat flour y4 teaspoon salt
Flour to make stiff dough
The oatmeal must be finely ground and the dough very stiff. Roll out on a floured board to one eighth of an inch in thickness and bake the sheet in a very slow oven until dry and hard but not brown. Break into irregular pieces.
POP-OVERS
2 eggs ll/2 cups flour
1 */2 cups milk Vi teaspoon salt
Beat the eggs together; stir in the milk; add gradually the sifted flour and salt; beat for five minutes and strain through a sieve. Butter gem pans and set them in a quick oven to heat. When hot fill each pan about one third full of batter; return to the oven and bake about twenty-five minutes. Serve at once.
GLUTEN GEMS
2 eggs iy2 cups gluten flour
1 cup milk 3 teaspoons baking powder
Beat the yolks of the eggs; add the milk; then the flour and baking powder; beat well; stir in the whites and bake in hot but- tered gem pans about twenty minutes.
GRAHAM PUFFS
2 cups graham flour l/2 teaspoon salt 1 teaspoon sugar 2 cups milk
3 eggs
Mix the dry ingredients; add the milk, then the eggs beaten until very light; beat for three minutes; turn into hot buttered gem pans and bake in a moderate oven for about half an hour.
244 M.
BREAD, HOT-CAKES, ETC.
ZWIEBACK
1 cake compressed yeast 2 eggs
1/2 cup milk, scalded and cooled V4 cup melted lard
2 tablespoons sugar 2% cups sifted flour
1/2 teaspoon salt
Dissolve the yeast and sugar in the lukewarm milk. Add three fourths ol' a cup of Hour and beat thoroughly. Cover and set aside in a moderately warm place to rise for fifty minutes. Add lard (or butter), eggs well beaten, enough flour to make a dough — about two cups — and salt. Knead; shape into two rolls one and one half inches thick, and fifteen inches long. Protect from draft and let rise until light, which should be in about one and one half hours. Bake twelve minutes in a hot oven. When cool cut diagonally into half-inch slices. Place on baking sheet and brown in a moderate oven.
WAFFLES WITH YEAST
1 cake compressed yeast 1 tablespoon melted lard or butter
2 cups milk, scalded and cooled 2 eggs
1 tablespoon sugar 2i/2 cups sifted flour
1 teaspoon salt
Dissolve the yeast and sugar in the lukewarm liquid; add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth; cover and set aside to rise in a warm place, free from draft, for about one hour. When light, stir well. Have waffle iron hot and well greased; fill the cool side. Brown on one side; turn the iron and brown on the other side. If the batter is too thick, the waffle will be tough.
If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.
ONE-EGG WAFFLES
iy2 cups flour !3/4 cups milk
2 teaspoons baking powder 1 egg
14 teaspoon salt 2 tablespoons melted butter
Mix the dry ingredients; add the milk slowly; then the egg, well beaten, and the melted butter. Beat the batter for several minutes; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoonful in each section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on top the other and serve at once.
17 245
BREAD, HOT-CAKES, ETC.
THREE-EGG WAFFLES
2 cups flour ll/4 cups milk
2 teaspoons baking powder 1 tablespoon melted butter
1/2 teaspoon salt 3 eggs
Mix and sift the dry ingredients; add the yolks of the eggs beaten and stirred into the milk; then add the melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles.
BREAD STICKS
Take rusk or bread dough — rusk is better — and when light cut pieces from the side and roll under the hands to the length of the pan and the thickness of a lead pencil. Let rise until light; bake in a hot oven and when nearly done glaze with beaten egg.
GRIDDLE CAKES
All batter cakes are better baked on an ungreased griddle, as they rise and keep their shape, and do not follow the grease. You will be rid of the disagreeable smoke and the odor of burning fat. Your griddle need not necessarily be of soapstone. If you have an old griddle and clean it thoroughly, being sure to remove all burned fat or batter, it can be used in this way.
OATMEAL GRIDDLE CAKES
1 cake compressed yeast ll/2 CUPS corn meal
2 cups milk, scalded and cooled 1 cup sifted flour 2 level tablespoons brown sugar 2 eggs
l/2 teaspoon salt
Dissolve the yeast and sugar (or molasses) in the lukewarm milk; add flour, eggs well beaten, corn meal, salt, and beat until smooth. Cover and set aside to rise in a warm place for aboir one hour, or until light. Stir well and bake on a hot griddle.
If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.
WHEAT GRIDDLE CAKES
J cake compressed yeast 2 tablespoons melted lard
1 cup milk, scalded and cooled 2 cups sifted flour
1 cup lukewarm water l/2 teaspoon salt
2 level tablespoons brown sugar 2 eggs
Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter), then flour gradually, the eggs well beaten, and salt.
246 V~L
BREAD, HOT-CAKES. ETC.
Beat thoroughly until batter is smooth; cover and set aside for about one hour, in a warm place free from draft, to rise. When light, stir well and bake on a hot griddle.
If prepared over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.
GRIDDLE CAKES No. 1
2 cups flour 1 or 2 eggs
1/2 teaspoon salt 2 tablespoons melted butter
3 teaspoons baking powder Milk (about P/2 cups)
1 teaspoon sugar
Mix arid sift the dry ingredients; add the milk and beaten eggs; beat thoroughly; add melted butter and drop by spoonfuls on a hot griddle. Serve with butter and maple syrup.
GRIDDLE CAKES No. 2
2 cups flour 2 eggs
V2 teaspoon salt 2 tablespoons melted butter
2 teaspoons soda Sour milk (about 2 cups)
Mix and bake as directed for Griddle Cakes No. 1. One egg may be used instead of two, but more beating will be necessary.
GRIDDLE CAKES No. 3
1 cake compressed yeast 4 level tablespoons brown sugar
1 cup lukewarm water 4 tablespoons melted lard
ll/4 cups milk, scalded and cooled 1 teaspoon salt 2l/2 cups sifted flour
Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), flour gradually, and salt. Beat thoroughly; cover and set aside to rise for about one hour, in a warm place, free from draft. When light, stir well and bake on hot griddle.
If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.
BUCKWHEAT CAKES No. 1
1 cake compressed yeast 2 level tablespoons brown sugar
2 cups lukewarm water 2 cups buckwheat flour 1 cup milk, scalded and cooled 1 cup sifted white flour
ll/2 teaspoons salt
Dissolve the yeast and sugar in the lukewarm liquid; add buck- wheat and white flour gradually, and salt. Beat until smooth;
247 L-L
BREAD, HOT-CAKES, ETC. Fa*Xn%
cover and set aside in a warm place, free from draft, to rise — about one hour. When light, stir well and bake on a hot griddle. If wanted for over night, use only one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.
BUCKWHEAT CAKES No. 2
1 pint buttermilk Pinch of salt
Buckwheat flour 1 tablespoon molasses
l/4 cake yeast ^ teaspoon baking soda
Into the buttermilk stir enough flour to make a soft batter; add the yeast cake dissolved in a little warm water and the salt and beat thoroughly. Let rise over night and in the morning stir in the molasses and baking soda. Save a cup of the batter to be used instead of yeast for the next baking.
RICE CAKES
1 cup flour 2 eggs
3 teaspoons baking powder 1 tablespoon melted butter
1/z teaspoon salt 1 cup boiled rice Milk
Mix and bake as directed for Griddle Cakes No. 1, beating the rice into the milk before adding.
CORN GRIDDLE CAKES
*/4 cup corn meal 1 cup flour
% cup boiling watei 3 teaspoons baking powder
Milk (about l/2 cup) 1 egg
1 2 teaspoon salt 2 tablespoons molasses
Add meal to boiling water and boil five minutes; when luke- warm stir in the milk; add dry ingredients, sifted., the beaten egg and molasses. Bake on a hot griddle and serve with butter and maple sugar.
CRUMB GRIDDLE CAKES
% cup bread crumbs 1 egg
1 cup milk l/2 teaspoon salt
l/2 tablespoon butter l/2 cup flour
2 teaspoons baking powder
Cook the crumbs, milk and butter for fifteen minutes; rub through a sieve; cool and add the yolk of the egg and the dry ingredients sifted. Fold in the white and bake on a hot griddle.
248 L-L
BREAD, HOT-CAKES, ETC.
MOLLETE
y2 cup cold winter squash % cup corn meal
*/2 cup milk l/2 cup flour
1 egg l/4 teaspoon salt
2 teaspoons baking powder
Beat the squash with the milk and egg; add the other ingredi- ents; mix all together into a smooth batter and bake in small cakes on a hot griddle. In Mexico these are served hot, with a little sugar sprinkled on each.
DROP DUMPLINGS
2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 scant cup milk
Mix the flour, salt and baking powder; stir in the milk and drop the batter by spoonfuls into the boiling stew. Cover arid cook for ten minutes.
If preferred, they may be dropped on a buttered plate and cooked in a steamer over boiling water. In either case they should be served immediately.
ROLLED DUMPLINGS
1/2 cup suet l/2 teaspoon salt
1 cup flour 1A cup cold water
Chop the suet very fine; mix it with the flour and salt; then with a knife stir in the water, ice-cold. When thoroughly mixed roll the dough into tiny dumplings about the size of a marble; drop them into the soup; simmer for fifteen minutes and serve.
TABLE SYRUP
2 cups brown sugar 2 cups water
1 teaspoon vanilla
Dissolve the sugar in the water and cook until it thickens slightly. When cool, add vanilla or maple flavoring. The syrup is an excellent substitute for maple or other table syrup.
249
TABLE OF RECIPE PROPORTIONS
NOTE.— All recipes which call for the same kinds of materials differ chiefly in the proportions used, as shown in the following examples. For the complete recipes, see the body of the book.
|
Flour. |
Baking Powder. |
Short- ening. |
Milk. |
Sugar. |
Other In- gredients. |
Eggs. |
Page. |
|
|
Egg Muffins . . |
2 cups |
2tsp. |
1 tbsp. |
Icup |
1 tbsp. |
M tsp. salt |
1 |
243 |
|
Griddle Cakes . |
2 cups |
3 tsp. |
2 tbsp. |
1^2 cups |
1 tsp. |
H tsp. salt |
1 or 5 |
247 |
|
Waffles |
\Yz Cups |
2 tbsp. |
2 tbsp. |
1 ?4 cups |
Mtsp. salt |
lor 2 |
245 |
|
|
Timbale Cases. |
M cup |
1 tbsp. |
Yz cup |
Yi tsp. salt |
1 |
161 |
||
|
Plain Cake.... |
\Yz cups |
2 tsp. |
K cup |
Yz cup |
1 cup |
H tsp. flavoring |
2 |
258 |
|
Berry Cake.... |
2 cups |
2 tsp. |
M cup |
1 cup |
1 cup |
2 cups berries |
1 |
258 |
|
Cookies. |
.... |
— |
||||||
|
~ tsp. |
M cup |
1 cup |
cinnamon, nutmeg |
271 |
||||
|
Tea Biscuit |
2 cups |
2 tsp. |
1 tbsp. |
H cup |
Mt tsp, salt |
238 |
||
|
Short Cake |
2 cups |
3 tsp. |
3 tbsp. |
Mcup |
Yz tsp. salt |
284 |
||
|
Pastry (plain paste) |
\Yl CUPS |
1 2 cup |
31A tbsp. cold water |
}o tsp. salt |
279 |
tsp. = teaspoon, tbsp. = tablespoon .
250
CAKES
What are little cakes made of, made of,
What are little cakes made of?
Sugar and spice, and all things that are nice;
And that's what little cakes are made of, made of.
— Mother Goose in the Kitchen.
252
CAKES
A /THOUGH the mixing of cakes requires skill, the baking is even more important and needs careful judgment. The novice generally errs in using too hot an oven.
For the sake of convenience, cakes may be divided into two main classes — sponge cakes, or cakes without butter, and butter cakes. Other fats may be substituted for butter. Since butter becomes more difficult to digest upon being heated, sponge cakes, or the butterless kind, are to be preferred for children.
Mixing
Accuracy in the proportion of ingredients is absolutely neces- sary. To insure it, instead of depending on ordinary cups and spoons, no two of which hold exactly the same quantity, it is well to have utensils of regulation size — a measuring cup divided into quarters and thirds, and holding half a pint, a few tea- and tablespoons, a case knife, and several mixing spoons.
To mix sponge cake: Separate the yolks of the eggs from the whites, and beat the yolks with an egg-beater until they are thick and lemon-colored. Then add the sugar a little at a time, beating constantly. Now beat the whites until they are stiff and dry; add them and the sifted dry ingredients as directed in the recipe. Do this with as few motions as possible, as otherwise the air bub- bles enclosed in the mixture will be broken and all previous work undone.
To mix butter cake: Use an earthen bowl for mixing such cakes, and a wooden mixing spoon with slits in it, to lighten the labor of creaming and stirring. Measure the dry ingredients; mix with the flour and. sift. Next break the eggs, dropping each into a saucer first in case the whole egg is to be used, so that if a stale egg happens to be among them it can be detected easily and in time. If the whites and yolks are to be used separately, divide them as you break the eggs, and beat both well before using — the yolks until light and the whites until stiff and dry.
253 L-L
manned tor a Family of Four
Then measure the butter, and if it is too hard to work well, let it stand in a warm place until it has become softened, but riot melted. If there is not time for this, warm the bowl by pouring hot water into it, letting it stand a few minutes, then emptying and wiping it dry. Do not let it get too warm, however, or the butter will become oily instead of creamy.
If fruit is to be used, wash and dry it the day before. Dust with flour just before using, and mix with the hand till each piece is powdered, so that all will mix evenly with the dough instead of sinking to the bottom.
Be sure to have all the ingredients ready before beginning to mix. Put the butter into the bowl ; work it until soft and creamy, and gradually add the sugar, beating constantly. Next add the egg«, or the yolks, whichever the recipe specifies, and then the liquid. Work in the flour, a little at a time; or, if desired, add small quantities of flour and liquid alternately until the entire amount of each has been used.
Baking
Grease the pans carefully with butter or suet; dust lightly with flour; shake out the flour and pour in the batter. Then lift the pans into the oven.
The essential point, of course, is that the oven have just the proper degree of heat for the kind of cake to be baked. If it is too hot at first, the cake will form a crust on the outside before rising to its full height, and in continuing to rise it will lift the top and break it, thus producing an unsightly loaf. If it is too cool, the cake will either fall, or rise and run over the sides of the pan, making the loaf not only unsightly, but of a coarse texture '
Cake should be watched while baking. If the oven door is opened and closed carefully there is no danger of causing the cake to fall. If the cake browns too quickly, cover it with paper and reduce the heat. Small cakes require a hotter oven than loaf cake.
All cakes except pound cake shrink away from the edges of the pan when done, and in most cases no further test is necessary. Cakes may, however, be tested by sticking a fresh broom straw into the center; if it comes out clean the cake is done.
If the cake cracks open on top too much flour has been used. If of coarse texture the cake has not been well beaten or the oven has been too slow.
254 L-L
Planned tor a Family of Four
BAKING POWDER
8 ounces bicarbonate of soda 6 ounces tartaric add
1 pound high-grade cornstarch
Put all the ingredients together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes.
ANGEL CAKE
Whites of 11 eggs iy2 cups granulated sugar
1 teaspoon cream of tartar 1 cup sifted flour
1 teaspoon flavoring
Beat the eggs until light; add the cream of tartar and beat to a stiff froth; then add the sugar gradually. Fold in the flour after it has been sifted five times; add the vanilla and pour the mixture into an unbuttered angel-cake pan. Bake in a moderate oven forty-five or fifty minutes; turn the pan upside down and let it stand until the cake falls out.
SPONGE CAKE No. 1
6 large eggs V2 lemon
11 ounces granulated sugar Pinch of baking powder
33/4 ounces sifted flour Pinch of salt
Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty-five minutes or one hour.
SPONGE CAKE No. 2
5 eggs Juice and grated rind of Vfc lemon
1 cup sugar Pinch of salt
1 cup flour
Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture.
255 I^L
CAKES _ Pannes «*•
Family of Four
SPONGE CAKE No. 3
4 eggs 1 cup flour
1 cup sugat 1 teaspoon baking powder
6 tablespoons water 1 teaspoon vanilla
Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes.
CREAM SPONGE
For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following:
1 cup milk 1/2 cup sugar ll/2 tablespoons cornstarch Yolk of 2 eggs
1 teaspoon vanilla
Cook like any other custard in a double boiler.
JELLY ROLL
3 eggs l/2 cup cold water
1V2 cups sugar Juice of V2 lemon
2 cups flour y4 teaspoon salt
2 teaspoons baking powder
Beat the yolks with the sugar; add the liquid and sifted dry ingredients alternately; fold in the beaten whites and pour into shallow buttered tins, using only enough batter to cover the bottom of the pan. Bake about twelve minutes in a moderate oven; turn out on a paper well dusted with powdered sugar; cut off a thin strip from the sides and ends of the cake; spread with jelly and quickly roll. After the cake has been rolled wrap paper around it so that it will keep its shape.
POTATO-FLOUR CAKE
Yolks of 4 eggs 3 teaspoons baking powder
1 cup sugar 1 teaspoon vanilla
l/2 cup potato flour Whites of 4 eggs
Beat the yolks of the eggs very light with the sugar; add the potato flour and baking powder; flavor; fold in the whites care- fully and pour the mixture into a buttered tin. Bake in a very slow oven for about thirty-five minutes.
256 I^L
Planned for a Family of Four
POUND CAKE
1 pound butter 10 eggs
1 pound sugar y4 teaspoon grated nutmeg
1 pound flour 2 teaspoons vanilla
Beat the butter and sugar to a cream; add the yolks of the eggs beaten light; then beat the whites to a stiff froth and add them alternately with the flour; flavor; put in two deep, buttered pan* and bake in a moderate oven from forty to fifty minutes.
ORANGE CAKE
l/2 pound butter Rind of 1 orange
y2 pound sugar Juice of 2 oranges
l/2 pound flour 1 even teaspoon soda
5 eggs 1 teaspoon hot water
Mix like pound cake, beating the oranges into the sugar and butter and adding the soda dissolved in hot water last. Bake in a slow oven until thoroughly done.
BUTTER CAKE
ll/2 clips flour ll/2 cups powdered sugar
1 cup butter 1 teaspoon baking powder
5 eggs 1 teaspoon vanilla
Beat the butter and flour to a cream; add the yolks, then the beaten whites, and last the sugar, baking powder and vanilla.
PEGGY CAKE
1V2 cups sugar yz cup milk
l/2 cup butter 2 cups flour
3 eggs 2 teaspoons baking powder
Little grated nutmeg
Mix like pound cake, adding the baking powder last. Bake in shallow tins or in a Turk's head.
GOLD CAKE
% cup butter 2 cups flour
1 cup sugar 3/4 cup milk
Yolks of 2 eggs 3 teaspoons baking powder
Little grated nutmeg
Beat the butter and sugar to a cream; add the eggs, then the sifted flour and baking powder alternately with the milk. Flavor with a little grated nutmeg.
257 M,
CAKES PIanne<r for a
Family of Four
SILVER CAKE
1 cup sugar 2 cups flour
6 ounces butter 2 teaspoons baking powder
Whites of 2 eggs J/2 cup cream
1 teaspoon vanilla
Beat the butter and sugar to a cream; add the stiffly beaten whites of eggs, then the sifted flour and baking powder; last ad<4 the cream and flavoring.
PLAIN CAKE
% cup butter l/2 cup milk
1 cup sugar 1% cups flour
2 eggs 2 teaspoons baking powder
1/2 teaspoon vanilla
Beat the butter and sugar to a cream; add the beaten yolks and beat all well; then add the milk alternately with the sifted flour and baking powder; last of all add the whites, beaten to a stiff froth, and the flavoring. Bake in one pan or in small gem pans.
BERRY CAKE
l/4 cup butter 1 cup milk
1 cup sugar 2 cups flour
1 egg 2 teaspoons baking powder
1 pint blueberries, huckleberries, or blackberries
Mix the same as Plain Cake, adding the berries, well washed and drained and dusted with flour.
SHELLBARK CAKE
l/4 pound butter 1 cup shellbark meats
1 cup s
2 eggs
1 cup sugar y4 pound raisins
2 eggs 1/4 pound currants 2 cups flour l/4 pound citron
teaspoon soda 1 teaspoon vanilla
cup milk Ten gratings of nutmep;
Beat the butter and sugar to a cream; add the beaten eggs, then half the flour alternately with the milk in which the soda has been dissolved; add the nuts, then the fruit, well washed and drained and mixed with some of the flour; add vanilla and nut- meg and the remaining flour. Bake in a moderate oven,
258 I^L
Planned for a Family of Pour
1/2 cup
l*/2 CU
LEMON CAKE
butter 2 teaspoons baking powder
_ cups sugar iVk cups flour
3 eggs l/4 cup milk
Juice and grated rind of yz lemon
Beat the butter and sugar to a cream; add the beaten yolks; then alternately the milk and the sifted flour and baking powder; fold in the whites and add lemon.
CORNSTARCH CAKE
1 cup sugar 1 cup flour
l/4 cup butter 2 teaspoons baking powder
l/2 cup milk l/2 cup cornstarch
Whites of 3 eggs
Beat the butter and sugar to a cream; add the milk, then the flour, cornstarch and baking powder, well sifted together; last add the whites, beaten to a stiff froth. Bake in a loaf or in two layers, and ice.
SIMPLE LAYER CAKE
1V3 cups sugar % cup milk
% cup butter 2 cups flour
2 eggs 2 teaspoons baking powder
1 teaspoon vanilla
Beat the butter and sugar to a cream; add the eggs; then the flour and milk alternately and the baking powder and flavoring last. Bake in layers and fill with chocolate or other filling.
FARMERS' FRUIT CAKE
3 cups dried apples ll/2 cups milk
2 cups molasses 2 eggs
1 cup butter 4 cups flour
1 cup sugar 4 teaspoons baking powder
1 cup seeded raisins 3 teaspoons mixed spices
Soak the apples over night; chop and cook slowly with the molasses until tender. Cream the butter and sugar; add the eggs, then the cooked apples and molasses, raisins and milk. Sift the flour, baking powder and spices and beat well while add- ing to the other ingredients. Pour into a well-greased pan and bake in a slow oven.
259
CAKES Planned for a
Family of Four
ECONOMICAL FRUIT CAKE
V2 cup butter 1 egg
2 cups brown sugar l/2 teaspoon cinnamon 1 pound raisins l/2 teaspoon cloves
1 pound currants Pinch of salt
1/2 pound citron 1 cup warm coffee
1 cup molasses 3 cups flour 3 teaspoons baking powder
Wash the fruit thoroughly and put it in a warm place to dry.
Beat the butter and sugar; add the fruit, molasses, egg and
spices; then the flour and coffee alternately and the baking
•powder last. Line a deep baking pan with well-buttered paper;
pour the batter into it and bake in a slow oven about three hours.
ONE-EGG CAKE
1 cup sugar MJ cup milk
1/4 cup butter 1 teaspoon flavoring
1 egg 3 teaspoons baking powder 1% cups flour
Beat the butter and sugar to a cream; add the egg beaten very light, then the milk and flavoring. Sift the flour and baking powder together; add these to the mixture and beat well. Bake about half an hour.
MOCK POUND CAKE
1/2 pound pulverized sugar Vz cup milk
1/4 pound butter !3/4 cup flour
3 eggs 2 teaspoons baking powder
Beat the butter and sugar to a cream; add the yolks of the eggs; then alternately the milk and the sifted flour and baking powder. Then beat the whites of the eggs very stiff and stir them into the mixture carefully. Pour into a greased pan and Wke one hour in a moderate oven.
COCOANUT CAKE
l/2 cup butter i/2 cup milk
1 cup sugar 1% cups flour
1/2 cup shredded cocoanut 2 teaspoons baking powder
2 eggs Flavoring
Beat the butter and sugar to a cream; add the cocoanut and eggs; then add the milk and sifted flour and baking powder.
200 L-L
Planned for a Family of Four
Flavor to taste; turn into a. greased pan and bake in a moderate oven for about forty-five minutes.
LADY CAKE
6 ounces butter Vfc teaspoon almond extract
1 cup powdered sugar Whites of 3 eggs
l/4 cup milk iy2 cups flour
2 teaspoons baking powder
Beat the butter to a cream; add the sugar gradually, then the flavoring and milk and the beaten whites alternately with the sifted flour and baking powder.
WHITE CUP CAKE
l/2 cup butter */2 cup cream
1 cup powdered sugar 2 cups flour
Dash of nutmeg Whites of 3 eggs
Grated rind of l/% lemon 3^ teaspoon soda
1 teaspoon hot watei
Beat the butter and sugar to a cream; add lemon rind and nutmeg, then the cream, then the flour alternately with the whites beaten to a stiff froth. Last add the soda dissolved in the hot water. Bake in shallow buttered tins or all in one.
CINNAMON SWEET CAKE
1 cup brown sugar 2 cups flour
1 tablespoon butter 1 teaspoon cinnamon
1 egg 3/4 cup milk
3 teaspoons baking powder
Beat the butter and sugar to a cream; add the egg arid cin- namon; then the flour and milk alternately and the baking powder last. Pour into two shallow greased baking tins; spread brown sugar, cinnamon and bits of butter over the top and bake in a moderately hot oven.
MARSHMALLOW CAKE
l/2 cup butter ll/2 cups flour
1 cup sugar Grated nutmeg
2 eggs 1 teaspoon vanilla
l/2 cup milk 2 teaspoons baking powder
Beat the bntter and sugar to a cream; add the eggs, one at a time, then the milk, flour and flavoring, and last the baking
18 2G1 i, L
1'lanned for a FamUy of Four
powder. Beat thoroughly after adding each ingredient. Bake in layers and fill with marshmallow filling.
COFFEE LOAF CAKE
V3 cup butter 1 egg
1/2 cup sugar 1 cup seeded raisins
Vz CUP molasses 2 cups flour
l/2 cup strong coffee % teaspoon soda
Beat the butter and sugar to a cream; add the molasses, then the beaten egg and coffee. Wash and drain the raisins; dredge with flour and add to the mixture; then add the sifted flour and soda. Beat well and pour into a deep, greased pan. Bake about one hour.
MARBLE CAKE
1 cup butter 3 cups flour
2 cups powdered sugar 1 cup sweet milk
4 eggs 2 teaspoons baking powder
1 square unsweetened chocolate
Beat the butter and sugar to a cream; add the yolks of the eggs, then the sifted flour and baking powder alternately with the milk. Fold in the whites; take one third of the batter out and add to it the chocolate melted and thinned with a little hot water. Into the baking pan pour the yellow mixture to the depth of one inch; drop :!nto this in two or three places a spoonful of the dark mixture, giving it a slight stir with the tip of a spoon and spreading it in broken circles around the dark mixture. Pour in more yellow batter, then more brown, proceeding in the same way until all the batter is used. Bake in a moderate oven.
SURPRISE CAKE
2 tablespoons butter 1 cup raisins
1 cup sugar 2 cups flour
1/2 teaspoon allspice 2 teaspoons baking soda
2 teaspoons cinnamon 1 cup apple sauce 14 teaspoon cloves Vfe cup boiling water
Rub the butter into the sugar and add the raisins and spices. Thin the apple sauce with the boiling water and add it to the other ingredients, Bake in a moderate oven for one hour.
262
Planned for a Family of Four
SNIPPY-DOODLE
1 cup sugar 1 cup flour
1 tablespoon butter l/2 cup milk
1 egg 2 teaspoons baking powder
Beat the butter and sugar to a cream and add the egg. Then stir in the flour and the milk alternately; add the baking powder last. Pour into a shallow, greased baking tin; and sprinkle with sugar and cinnamon. Bake in a moderate oven.
SPONGE GINGER CAKE
l/2 cup sour milk 1 egg
l/2 cup molasses y2 tablespoon ginger
*/4 cup butter 2 cups flour 1 teaspoon soda
Beat together the molasses, butter, egg, milk and ginger; then stir in the flour and last the soda dissolved in a very little hot water. Bake in shallow square tins.
GINGERBREAD
1 cup sugar 1 cup molasses l/2 cup butter and lard 3 cups flour
2 eggs 2 teaspoons cinnamon
1 cup sour milk 1V2 teaspoons ginger
2 even teaspoons soda 1 teaspoon cloves
l/4 teaspoon grated nutmeg
Beat the butter and sugar to a cream; add the eggs, then tfte milk with the soda dissolved in it, last the molasses, spices and flour. Bake in square tins about twenty minutes.
MOLASSES CAKE
1/2 cup granulated sugar 2l/2 cups sifted flour
J/2 cup butter 1 teaspoon grated nutmeg
1 cup molasses ll/2 teaspoons cinnamon
2 even teaspoons soda Salt to taste
1 cup boiling water 2 beaten eggs
Cream the butter with the sugar and add the molasses; then add the boiling water in which the soda has been dissolved. Measure the flour after it is sifted; stir it into the molasses mix- ture when that has cooled; add spices and salt and last of all the eggs. Bake in a shallow greased pan in a very slow oven.
263 L-L
CAKES Flannea *or 9
Family of Foul
MOCHA TORTE
6 eggs 3/4 cup sifted flour
34 cup sugar (half pulverized) 1 teaspoon baking powder
1 tablespoon essence Turkish coffee 1 cup whipped cream
Beat the sugar thoroughly with the yolks of the eggs; then add the coffee, and the sifted flour and baking powder alternately •with the well-beaten whites. Bake in two layers and put ^he whipped cream between the layers.
For the icing use one cup of pulverized sugar, one tablespoon of boiling water and one tablespoon of coffee essence.
PATRIOTIC CAKE (1776 RECIPE)
1 pound risen bread dough 1 level teaspoon soda
2 cups brown sugar 1 tablespoon water
1 cup butter J/2 pound currants
3 eggs l/2 pound seeded raisins
2 tablespoons cream 1 level teaspoon cloves
1 level teaspoon nutmeg
To the risen bread dough add the other ingredients, dissolving the soda in the water and having the currants and raisins thor- oughly washed and drained. Pour the mixture into a greased pan and set it in a warm place to rise for twenty minutes. Bake in a moderate oven and when cool, ice and ornament with candied cherries.
DEVILS' FOOD
2 ounces unsweetened chocolate ll/2 cups sugar
Yolks of 4 eggs V2 cup butter
3/4 cup milk !3/4 cups flour
Whites of 2 eggs 1 teaspoon baking powder
1 teaspoon vanilla
Melt the chocolate with half the milk and the yolks of two eggs over hot water and cook until a thick custard is formed. Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vanilla and chocolate custard after it has cooled. Bake in layers and cover with boiled white frosting. Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added. Put the cream between the layers, also, and ice the top.
264 L-L
Planned for a Family of Four
SPANISH BUN No. 1
3 ounces butter 6 ounces flour
l/2 pound sugar V2 cup cream
2 eggs 2 teaspoons baking powder
3/2 cup currants
Beat the butter and sugar to a cream; add the yolks of the eggs, then the cream alternately with the sifted flour, mixing the baking powder with the last of the flour. Then add the whites of the eggs, beaten very stiff, and last of all the currants, thoroughly washed and dried. Bake in shallow tins and ice with boiled icing.
SPANISH BUN No. 2
1/4 pound butter % pound flour
% pound sugar 2 teaspoons baking powder
2 eggs 3/4 cup milk
Dash of nutmeg 6 ounces currants
Beat the butter arid sugar to a cream; add the eggs and grated nutmeg, then alternately the milk and sifted flour and baking powder. Last of all add the currants, well washed and drained and dusted with flour.
CUP CAKES
V2 cup butter 2 teaspoons baking powder
1 cup sugar iVz cups flour
2 eggs 10 drops almond extract
Milk (about V2 cup)
Beat the butter and sugar to a cream; add the eggs and beat until light; add sifted flour, baking powder, flavoring and milk to make a smooth batter, medium thick. Bake in well-greased cups or gem pans.
DROP CAKES
% CUP butter 3 table spoons milk
3/4 cup sugar 1 Vi cups flour
1 egg 2 teaspoons baking powder
Beat the butter, sugar and egg together; add the milk, flour and baking powder, well sifted, and flavoring if desired. Drop from a spoon three inches apart on buttered tins and bake quickly in a hot oven.
265
CAKES Plunned 10f *
Family of Four
CHOCOLATE DROP CAKES
Whites of 4 eggs 1 cup sugar
2 ounces grated chocolate 3 ounces flour
Beat the eggs to a stiff froth; add the sugar, then the chocolate* melted, and the flour. Drop from a spoon on buttered tins, allowing room for the mixture to spread. Bake in a quick oven.
CURRANT DROP CAKES
1 cup powdered sugar % cup sour cream
% cup butter ^ teaspoon soda
1 egg 1 teaspoon hot water
1% cups flour l/4 cup currants
Stir the butter and sugar to a cream; add the egg, beaten until very light, then the sifted flour. Beat all well together; add the cream and the soda dissolved hi hot water. Last add the cur- rants, washed and drained and mixed with a teaspoon of flour. Drop the mixture on buttered tins and bake in a hot oven.
GINGER DROP CAKES
l/2 cup butter 1 tablespoon ginger
1 cup molasses 2 eggs
l/2 cup sugar M tablespoon soda
1/2 teaspoon salt *4 cup hot water
Flour to make stiff batter
Warm the butter slightly; beat it in the molasses; add the ginger, sugar and salt, then a little of the flour, then the beaten eggs, then more flour. Make the batter stiffer than needed to allow for the soda and hot water, which are to be added last. Drop on buttered tins and bake in a quick oven.
OAT CAKES
1 cup granulated sugar 1 tablespoon flour
1 tablespoon butter 2l/2 cups rolled oats
2 eggs 2 teaspoons baking powder
1 teaspoon vanilla
Cream the sugar and butter; add the eggs, beaten separately and then together, the vanilla and the dry ingredients, well mixed. Drop the mixture from a teaspoon on buttered tins, allowing room Cor the cakes to spread.
266 L-L
Harmed for a r*AVT?C
Family of Four WUxJC/O
OAT COOKIES
1/2 cup sugar i/2 cup flour
i/^ cup butter 1/2 CUP chopped raisins
1 egg 1/2 tablespoon cinnamon
l/4 teaspoon salt Y^ teaspoon soda
1 cup rolled oats 1 tablespoon hot water
Beat the butter and sugar to a cream; mix in the other ingre- dients, adding the soda last, dissolved in the hot water. Roll the dough into small balls like nuts and bake on buttered tins in a moderately hot oven.
PEPPERNUTS
11/4 pounds brown sugar 2 teaspoons cinnamon
3 eggs 11/4 teaspoons soda
1 cup chopped walnuts 1 tablespoon hot water
1 teaspoon cloves Flour to make dough
Beat the eggs thoroughly; add the sugar and beat again. Then add the chopped walnuts and spices and some of the flour. Add the soda dissolved in the hot water and more flour — enough to make a dough that can be rolled out on a pie board. Roll one eighth of an inch thick; cut into tiny rounds and bake on greased tins.
BELGRADER BREAD
1 pound powdered sugar 1 small nutmeg grated
4 eggs 1/4 teaspoon cloves
1/4 pound chopped almonds 1/4 teaspoon powdered hartshorn
1/4 pound chopped citron Sufficient flour to make dough
Beat the eggs and sugar together; add the almonds, citron and spices; then add the flour gradually. Take one-fourth of the dough; roll it out on a board well dusted with flour; cut into diamond-shaped pieces; place half an almond or pecan in the center of each, and paint with egg, using a small stiff brush. Bake on greased tins in a hot oven.
ALMOND ROCK CAKES
3/4 pound chopped almonds Pinch of salt
1 pound powdered sugar Whites of 5 eggs
Add the salt to the eggs and beat as stiff as possible. Add the sugar gradually, then the almonds. Drop from a teaspoon on buttered tins and bake in a slow oven until delicately browned.
267
Planned for a Family of Four
MACAROONS
1/2 pound shelled almonds 1 pound pulverized sugar
1 teaspoon vanilla Whites of 3 eggs
Blanch the almonds and plunge them into cold water. Run them through a chopper or pound them as fine as possible; add the vanilla and sugar and the whites of the eggs, well beaten. Work the paste thoroughly; then dip the hands in water and roll the paste into balls the size of a nutmeg. Lay them on buttered paper an inch apart and bake fifteen or twenty minutes in a slow oven.
COCOANUT MACAROONS
1 grated cocoanut l/2 cup flour 1/2 its weight in sugar White of 1 egg
Mix the cocoanut thoroughly with the sugar and flour; add the white of the egg, well beaten, and work the paste carefully. Roll it into balls the size of a nutmeg and lay them on buttered paper. Bake fifteen or twenty minutes in a slow oven.
NUT MACAROONS
Whites of 2 eggs V2 tablespoon flour
l/2 pound powdered sugar Pinch of salt
l/2 pound chopped nuts
Beat the whites very stiff; stir in the sugar, flour and salt and last the nuts. With wet hands roll the mixture into small balls and bake on buttered paper.
CHOCOLATE CAKES
2 cups sugar 1 cup grated chocolate 1/2 CUP butter 2 cups flour
2 eggs 1/2 teaspoon vanilla
Beat the butter and sugar to a cream; add the yolks of the eggs and the chocolate (melted by standing over hot water); then add alternately the flour and the well-beaten whites of the eggs. Add the flavoring; work the mixture well and roll it in long narrow pieces. Roll these in granulated sugar and bake them on pans dusted with flour. If the cakes spread and crack open like macaroons they are right.
268 *-t
Planned tor H Family of Four
CHOCOLATE WAFERS
2 pounds sugar 14 tablespoons melted lard
3 eggs and butter
V2 pound grated chocolate Flour to make dough
2 teaspoons cinnamon
Beat the eggs with the sugar; add the other ingredients, melt- ing the chocolate first over hot water, and using enough flour to make a dough that can be rolled very thin. Roll; cut with a round biscuit cutter and bake on buttered tins in a quick oven.
A-P'S
3/4 cup butter 2 eggs
1 cup sugar V2 pound flour
Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edges are delicately browned.
GINGER SNAPS No. 1
1 cup melted butter and lard 1 tablespoon ginger
l/2 cup sugar 1 scant tablespoon soda
1 cup molasses V4 cup milk
Flour to make stiff dough
Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stiff dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven.
GINGER SNAPS No. 2
l/2 cup molasses l/2 cup butter
l/2 cup sugar 1/2 cup sour milk
ll/2 tablespoons ginger V2 teaspoon soda
1/2 tablespoon cinnamon % tablespoon hot water
Flour to make stiff dough
Boil the molasses, spices and sugar together; add the butter, sour milk and the soda dissolved in hot water. Add sufficient flour to make a stiff dough; roll very thin; cut into round cakes and bake in a hot oven.
269 L-L
CAKES - 1planned f or a
Family of Four
ORANGE GINGERBREAD
12 ounces flour 1 teaspoon allspice
4 ounces brown sugar 2 ounces candied orange peel
1 teaspoon ginger 4 ounces butter Molasses
Sift the flour; stir in the spices and chopped orange peel; warm the butter and add it; then mix all to a dough with molasses. Roll very thin, using as little flour as possible; cut in small round cakes and bake in a quick oven.
CRISP GINGERBREAD
1 pound flour 1 teaspoon cloves
% cup sugar % teaspoon mace
% cup butter Grated rind of 1 lemon
1 tablespoon ginger Molasses
Cut and rub the butter into the flour and sugar until thoroughly mixed; add spices and lemon peel; mix thoroughly and moisten with molasses. Roll the dough very thin; cut into squares and bake in a hot oven.
CRULLERS (New England Doughnuts) 1 egg 1 teaspoon butter
1 cup sugar Flour
Cassia or nutmeg I cup sour milk
1 ^ teaspoons soda
Beat the egg; add the sugar, flavoring to taste, butter, melted, and flour and milk alternately. Dissolve the soda in the milk, and mix all as lightly as possible. Use flour enough to make a soft dough; roll and fry in deep fat, hot enough to smoke but not too hot, or the crullers will brown and not be cooked through. Sweet milk and two tablespoons baking powder may be substituted for the sour milk and soda.
JUMBLES
2 cups sugar Flour
1 cup butter 2 tablespoons sour milk
2 eggs beaten separately % teaspoon soda
1 teaspoon vanilla
Beat the butter and sugar to a cream; add the eggs and part of the flour; then the milk, dissolving the soda in the milk. And sufficient flour to make a dough just stiff enough to roll thin. Cut in rings and bake in a moderate oven,
270 L-L
Planned for a Family of Four
COOKIES
1 cup sugar y4 cup milk
l/2 cup butter and lard Flour to make dough
1 egg 2 teaspoons baking powder
Few gratings of nutmeg Sugar and cinnamon
Follow the directions for Jumbles; roll as thin as possible, and sprinkle with sugar and cinnamon.
SAND TARTS
Make jumbles, cutting them into squares. Brush the top with egg and sprinkle with granulated sugar.
PEANUT CAKES
Whites of 5 eggs 1 tablespoon flour
1 cup sugar Ground peanuts
Beat the eggs as stiff as possible; add the sugar and flour; then stir in enough peanuts to make a very stiff batter. Drop in small lumps on buttered tins and bake in a quick oven.
FRUIT JUMBLES
1 cup butter Grated nutmeg
1 cup sugar 3 eggs
2 tablespoons lemon juice. 10 ounces flour/
l/2 pound seeded raisins or currants
Stir the butter and sugar to a cream; add the lemon and a little grated nutmeg; then the eggs beaten separately, then the flour, leaving out a tablespoonful to mix with the fruit. Have the fruit well washed and drained; mix with the flour and add to the batter. Drop on buttered tins and bake.
MERINGUES
Whites of 3 eggs 1 cup powdered sugar
l/2 teaspoon vanilla
Beat the eggs to a stiff froth; stir in the powdered sugar lightly with a wooden spoon. When thoroughly mixed flavor and arrange the meringue on buttered paper in the shape of eggs; sift powdered sugar thickly over the top; let them stand a few minutes; shake off the superfluous sugar; lay the paper on tins
271 Ir-K
Planned for i Family of Fom
and bake in a very slow oven until a delicate brown. When cool, remove carefully from the paper; dip a spoon in hot water; scoop out the inside; dust with powdered sugar and set away until serving time. Fill with ice cream or whipped cream and press together, leaving some of the cream visible.
KISSES
Follow the recipe for meringues, arranging in smaller mounds; when done do not remove the inside but press two pieces together, dipping the flat sides lightly in white of egg to make them stick.
PLAIN FROSTING
1 cup powdered or confectioners' sugar
2 tablespoons milk or water l/4 teaspoon vanilla
Add only enough liquid to make a moderately thick paste; different grades of sugar may require different amounts.
Two tablespoons of cocoa or grated chocolate, melted, may be added if desired.
ORNAMENTAL FROSTING
1 cup powdered sugar White of 1 egg
1 teaspoon lemon juice
This frosting is to be used only for decoration on a cake that has already been iced.
Beat the egg until it is frothy but not dry; add three tea- spoons of sugar and beat five minutes; add one teaspoon every five minutes until the frosting is thick; then add the lemon juice. Continue beating until a point of the mixture will keep any form; press through a pastry tube upon the cake as desired.
BOILED FROSTING
1 cup sugar 1 egg white
4 tablespoons water 1 teaspoon vanilla
Boil the sugar and water until the syrup will thread when dropped from the tip of a spoon. Pour gradually over the stiffly beaten white, beating constantly until the mixture is of the right consistency to spread; then add flavoring and spread evenly with a knife over the cold cake.
272 I.-L
HOW TO USE A PASTRY TUBE
for & Family of Four
If two eggs are used instead of one the mixture will not harden so quickly and will be more easily spread.
CHOCOLATE FROSTING No. 1
Make a boiled frosting, adding one square of unsweetened chocolate, grated, to the beaten egg. The chocolate will melt when the hot syrup is poured on.
CHOCOLATE FROSTING No. 2
2 tablespoons melted chocolate 5 tablespoons powdered sugar
3 tablespoons boiling water
Cook over the fire until smooth and glossy, and use at once. This icing is to be used for eclairs or small cakes.
MAPLE-SUGAR FROSTING
l/2 pound maple sugar y2 cup milk
Whites of 2 eggs
Scrape the sugar into a saucepan; add the milk and stir over the fire until it spins a thread. Pour hot over the beaten whites of eggs ; beat until it begins to thicken and spread quickly between the layers of cake.
DIVINITY FROSTING
1 cup brown sugar 1 egg white
3 tablespoons water 1 teaspoon vanilla
Boil the sugar and water until it forms a soft ball when dropped into cold water. Proceed as with Boiled Frosting.
CHOCOLATE FILLING
5 tablespoons grated chocolate 1 egg
1 cup sugar 2 teaspoons milk
V2 teaspoon vanilla
Melt the chocolate; add the sugar, egg and milk and cook for five minutes over boiling water. Cool slightly; add the vanilla and spread between the layers of cakev
273 L-L
CAKES Planned for.
Family of Four
FIG FILLING
V2 pound chopped figs 3 tablespoons boiling water
2 tablespoons sugar 1 tablespoon lemon juice
Cook all the ingredients together in a double boiler until thick enough to spread without running off the cake. Have the cake cold and the filling hot.
FRUIT FILLING
Whites of 3 eggs 4 tablespoons chopped raisins
l/2 cup sugar l/2 cup chopped almonds
4 tablespoons chopped citron % pound chopped figs
Beat the whites to a stiff froth; add the sugar gradually, then the fruit and nuts.
ORANGE FILLING
To the juice and grated rind of one orange add enough powdered sugar to make a stiff paste. Spread between the layers of a cake, icing the top layer.
LEMON FILLING
1 cup sugar */£ tablespoon butter
Yolks of 2 eggs Juice and grated rind of 1 lemon
Put all the ingredients in a double boiler and stir and cook until the mixture thickens. Spread between the layers of cake and ice the top with a white icing made from the whites of eggs not used in the filling.
COCOANUT FILLING
Make a boiled frosting; spread as usual; sprinkle cocoanut over the top; lay on another layer and do the same.
MARSHMALLOW FILLING
1 cup sugar White of 1 egg
5 tablespoons boiling water 8 marshmallows
J/2 teaspoon vanilla
Beat the white of the egg until stiff and heat the marshmallows until soft. Boil the sugar and water until it spins a thread; pour on the egg and marshmallows and beat until cool enough to spread.
274 L-L
PASTRY AND PIES
fc-L
// pie weren't good for us, why should it taste so good ?
— Riddles to Solve.
Occasionally, I give my stomach a piece of mince pie just to show it who is the bos?
—The Bishop.
276
PASTRY AND PIES
r would be a waste of paper and space to warn the average American against the indigestibility of pastry, even at its best, and to explain that starch cells thus combined are armored against the influence of digestive fluids. Therefore every good cook endeavors to produce the best kind of pastry, light and flaky, and as digestible as possible; for heavy, soggy pastry is an endurance test for the digestion of even the most healthy person.
The baking is especially important, because even good crust poorly baked is unfit to eat. The oven must be hot, with the greatest heat at the bottom, so that the under crust may be thor- oughly cooked, and cooked before the filling of the pie has a chance to soak in and make it soggy.
Butter makes a more flaky crust than lard, although the recipes call for lard because that is generally more available; but other preparations, of which there are several on the market, may be used,
PUFF-PASTE
l/2 pound butter l/2 teaspoon salt
l/2 pound flour l/4 to l/2 cup ice-water
The secret of making good puff -paste is to have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place, as it is necessary to keep the paste cold during the whole time of preparation. The recipe makes two pies or four crusts.
Cut off one third of the butter and put the remaining two thirds in a bowl of ice- water. Divide this into four equal parts; pat each into a thin sheet and set them away on ice. Mix and sift the flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the
19 277 L-L
PASTRY AND PIES
paste upon it; knead for one minute; then stand on ice for five minutes. Roll the cold paste into a rectangular sheet about one third of an inch thick; place the cold butter in the center and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that the butter is completely encased and cannot escape through any cracks as it is rolled. Roll out to one fourth inch thickness, keeping the rectangular shape and folding as before, but without butter. Continue rolling and fold- ing, enclosing a sheet of butter at every alternate folding until all four sheets are used. Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible. Fold the paste over, making three even layers. Then roll again and fold as before. Repeat the process until the dough has had six turns. Cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven.
If during the making the paste sticks to the board or pin, remove it immediately and stand on the ice until thoroughly chilled. Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again. Use as little flour as possible in rolling, but use enough to keep the paste dry. Roll with a light, even, long stroke in every direction, but never work the rolling pin back and forth as that movement toughens the paste and breaks the bubbles of air.
The baking of puff-paste is almost as important as the rolling, and the oven must be very hot, with the greatest heat at the bottom, so that the paste will rise before it browns. If the paste should begin to scorch, open the draughts at once and cool the temperature by placing a pan of ice- water in the oven.
HALF PUFF-PASTE FOR FRUIT PIES
l/2 pound flour Ice-water
2 ounces lard 4 ounces butter
Pinch of salt
Sift Uie flour and salt; cut into it the lard; mix to a dough with cold water. Flour the pastry slab or pie board; turn out the paste; roll half an inch thick; sprinkle lightly with flour and roll again Lay on the butter; fold the crust over; roll as before; dust with flour; fold and roll again. Repeat the process once more; set in a cool plae** for half an hour or longer; give another roll and the paste is readj for use. It should make four single crusts.
278 L-L
PASTRY AND PIES
PLAIN PASTE
ll/2 cups flour (sifted) 1/2 cup lard
J/2 teaspoon salt 3J/2 tablespoons coid water
Sift the flour and salt, then cut in the shortening with two knives until it looks mealy. Add the water gradually, cutting it in with a knife. Flour the bottom of the pan; roll out the crust and line the bottom of the pan with it. Trim off the edges; roll them out; form into a long strip and press around the edge of the crust, moistening it slightly with water first to make the dough adhere. Fill and bake in a quick oven, having the greatest heat at the bottom. A gas stove is more satisfactory for pies than a coal stove. The recipe makes two single crusts.
TARTLETS
Roll puff-paste one eighth of an inch thick; cut it into squares; turn the points together into the middle and press slightly to make them stay. Bake until thoroughly done; place a spoonful oi jam in the center of each; cover the jam with meringue and brown the meringue in a quick oven.
By brushing the top of the paste with beaten egg diluted with one teaspoon of water a glazed appearance may be obtained.
TORTO FRUTAS
Line the sides of a baking dish with a half puff-paste; cover the bottom with sliced pineapple; put in a layer of peeled sliced oranges, then sliced bananas and then a few slices of lemon; sifting a generous supply of powdered sugar over each layer. Repeat the layers until the dish is full and cover with chopped nuts and narrow strips of the puff-paste. Bake slowly for an hour or more.
PEACH CRUSTS
Roll puff-paste one-eighth of an inch thick; cut in two-and-a- half-inch squares and bake in a hot oven. Cool; press down the centers and place in each a half of a canned peach, drained from its syrup. Sprinkle with powdered sugar and squeeze a little lemon juice into each cavity.
279 fc-fc
PASTRY AND PIES
FRENCH TART
Roll out puff-paste; cover a pie dish with it; turn and notch the edge; fill the crust with any small preserved fruits, jam or marmalade; cut out an ornament of leaves from the crust; lay it on the top and bake for about half an hour in a quick oven.
BAKED APPLE DUMPLINGS
Pare and core large tart apples. Make a short pie-crust; roll thin and cut into squares large enough to cover an apple. Place one apple in the center of each square; fill the cavity with sugar, cinnamon and grated nutmeg; fold the corners to meet at the top, pinching the edges to make them stick together and hold in the juices. Bake until the apples are tender and serve with hard or wine sauce.
PUMPKIN PIE
ll/2 cups cooked pumpkin 1 tablespoon flour
% cup milk 1 teaspoon vanilla
2 eggs yz CUP sugar
V4 teaspoon salt
Cut the pumpkin in small pieces; peel, wash and steam or stew until tender. Mash to a pulp; cook as dry as possible without scorching and rub through a colander or coarse sieve. Mix thor- oughly with the milk and other ingredients; pour into an open crust and bake slowly for forty or fifty minutes. Spices may be used in addition to the vanilla for flavoring if desired.
Squash pie may be made from this recipe, using less milk,
RHUBARB PIE
ll/2 cups rhubarb 1 egg
% cup sugar 1 tablespoon flour
Prepare the rhubarb and scald it as for stewing; mix with the other ingredients and bake between two crusts,
LEMON MERINGUE PIE
1 cup water Juice and grated rind of 1 lemon
1 tablespoon cornstarch Yolks of 2 eggs
1 cup sugar Whites of 2 eggs
Butter size of 1 egg 2 tablespoons sugar
Boil the water; wet the cornstarch and stir it in; boil until clear and pour on tne sugar and butter. When cool add the lemoc
280 *-*
PASTRY AND PIES
and egg yolks and pour into a pie plate lined with any kind of paste preferred. Bake in a hot oven, having the greatest heat at the bottom of the oven. When nearly done cover with a meringue made from the whites of the eggs and two teaspoons of granulated sugar and return to the oven to brown.
LEMON CREAM PIE
l/2 cup milk Juice and grated rind of 1 lemon
1 cup sugar Yolks of 3 eggs
ll/2 teaspoons cornstarch Whites of 3 eggs
3 tablespoons sugar
Bake the pie crust first. Heat the milk; add next four ingre- dients as in making custard; pour this, boiling, upon the whites, beaten light and mixed with the three tablespoons of sugar. Pour into the crust and brown slightly in a hot oven.
RAISIN PIE
1 cup sugar 1 cup water
2 tablespoons flour Juice and grated rind of 2 lemons y-t cup molasses 1 cup seeded raisins
Stir the flour into the sugar; then add the other ingredients in the order named. Bake between two crusts, slashing the upper one.
CRANBERRY TART
ll/2 cups cranberries % cup sugar
l/2 cup water
Wash the cranberries and cook them with the sugar and water for ten minutes. Line a pie plate with paste; pour in the cran- berries when they have cooled; moisten the edges and lay narrow strips of paste across the plate, forming diamond-shaped spaces. Add a rim of paste; press into flutings with the finger and bake in a hot oven.
CUSTARD PIE
2 eggs Pinch of salt
3 tablespoons sugar l*/2 cups milk
Grated nutmeg or cinnamon
Beat the eggs slightly; add the sugar, salt and milk. Line a pie plate with paste; strain in the mixture; sprinkle grated nut-
281 L-L
PASTRY AND PIES
meg or cinnamon over the top and put in a quick oven. When the edge of the crust begins to brown reduce the heat and bake till the custard is just set.
COCOANUT CUSTARD ll/2 cups milk 2 eggs
Sugar to taste 1 cup grated cocoanut
Boil the milk; sweeten to taste and cool. Beat the eggs sepa- rately and then together; add them to the cocoanut and combine with the milk. Bake in a crust like custard pie.
CHEESE CAKE
1 cup milk 1 tablespoon cornstarch
Pinch of salt 2 eggs
3A cup sugar 1 cake cottage cheese
Scald the milk; add the sugar, salt and cornstarch dissolved in a little cold milk. Stir over hot water until the mixture thickens ; then add the beaten eggs and last the cheese cake, mixed with a little extra milk. Line one pie plate or a number of small patty pans with paste; fill with the mixture and bake until the cheese custard is firm.
APPLE PIE
Pare, core and slice tart, juicy apples; cook them in as little water as possible; rub through a colander; add a piece of butter the size of an egg and sugar to taste; also half the peel of a grated lemon. Bake between two crusts, using half puff-paste or plain paste,
CHERRY PIE
Line a pie plate with half puff-paste and bake until delicately browned. Cook the cherries for several minutes in plenty of sugar, adding no water; pour them into the crust; cover with paste and bake in a quick oven.
BETHLEHEM APPLE TART
Pare, core and slice juicy tart apples. Line a pie plate with half puff-paste; put in layers of apples and sugar until the dish is very full; add a little water; drop small pieces of butter over the
282 *-L
^i:
U
HOW TO MAKE PASTRY
Mixing the Dough Fluting the Crust Health Pie
PASTRY AND PIES
top and sprinkle with cinnamon. Do not cover with crust but bake in a quick oven until the apples are tender. If the crust bakes before they are tender cover with an inverted pie plate to hasten the cooking of the fruit.
PEACH PIE
Line a pie plate with half puff-paste and fill it with layers of sliced peaches thickly covered with sugar. Heap the peaches well in the middle; cover with crust and bake.
PEACH TART Follow the recipe for Bethlehem Apple Tart.
MINCE-MEAT
r pound suet 3 cups seeded raisins
2 pounds lean beef 1 cup currants
1 quart chopped apples l/2 cup molasses
l/4 cup candied orange peel 1 cup sugar
l/4 cup candied lemon peel 1 teaspoon cinnamon
l/2 pound citron l/2 teaspoon allspice
Juice and grated rind of 1 lemon */2 teaspoon cloves
Juice and grated rind of 1 orange 1 nutmeg, grated 2l/2 cups sweet cider
Let the meat simmer slowly in a covered kettle until tender; run through a meat chopper and mix with the suet, which has likewise been put through the chopper. Add the other ingredients in the order named, chopping the citron and orange and lemon peel before mixing. Put in a stone crock; cover and let stand several days to ripen. Bake in plain or half puff-paste and use puff-paste for the top crust.
WASHINGTON PIE
V2 pound butter 1 glass sweet cider
V2 pound sugar Grated rind of l/2 lemon
5 eggs Little grated nutmeg
Vfe pound flour Raspberry jam
Beat the butter and sugar to a cream ; add the yolks of the eggs, then the flour alternately with the beaten whites; last add the cider, nutmeg and lemon. Bake in two layers; fill with raspberry jam half an inch thick and sift sugar over the top. Serve for des- sert, cut like pie.
283 I--L
PASTRY AND PIES
HEALTH PIE
A pie far more palatable and digestible than the ordinary American pie is made by using an earthen or porcelain baking dish and omitting the bottom crust. Fill the dish well with fruit and sugar; cover with paste and bake as usual.
FANCY SHORT CAKE
Puff-paste makes the finest short cake. Bake the crust in two rounds and arrange them in layers, buttering each and covering thickly with fruit, sugar and a little cinnamon if liked. Over the top layer of fruit spread whipped cream or a meringue made of the whites of two eggs and two tablespoons of granulated sugar. If the meringue is used, brown slightly in the oven. Serve cold with cream.
PLAIN SHORT CAKE
2 cups flour 3 teaspoons baking powder
l/2 teaspoon salt 3 tablespoons butter
About % cup milk
Sift the dry ingredients; rub in the butter; add milk to make a soft dough. Roll out a half inch thick and bake in a hot oven. When cold, cut open, butter and spread with fruit and meringue as directed under Fancy Short Cake.
Strawberries make the best short cake; but other berries and sliced peaches are also good. For recipe, see page 200.
284
SANDWICHES AND SAVORIES
There be land-witches and water-witches,
Pretty witches and ugly witches;
Bui no witches like sandwiches for a hungry man.
—Fables of a Rolling Pin.
SANDWICHES AND SAVORIES
FOR the automobile trip, for picnics, for school lunches, for the simple home luncheon, and for light refreshments of all kinds, the sandwich is in constant demand. Like the salad, it is capable of infinite variety, but there are certain combinations that are worth repeating many times, and these will offer suggestions for others.
MEAT SANDWICHES
An infinite variety of meat sandwiches can be made — beef, lamb, chicken, ham, tongue, etc. The meat may be sliced thin and placed between buttered bread or minced and mixed with mustard, catsup, Mayonnaise or cooked salad dressing.
MEAT FILLING FOR SANDWICHES
1 tablespoon butter y2 teaspoon salt
1 tablespoon flour 1/2 teaspoon mustard
1 cup milk Dash of red pepper
Yolks of 2 eggs 1 tablespoon lemon juice 1 cup cold meat
Melt the butter in a double boiler; stir in the flour; add the milk gradually; then the eggs, well beaten, and the seasoning. Cook until thick, stirring constantly to prevent lumps. Remove from the fire; cool and beat in the lemon juice; then add the meat, finely chopped or ground.
BOHEMIAN SANDWICHES
Chop shrimps very fine and mix them to a paste with melted butter. Season with lemon juice, Worcestershire, salt and pepper. Spread between thin slices of toast.
287
SANDWICHES AND SAVORIES
ANCHOVY SANDWICHES
Pound tne anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped.
FIG SANDWICHES
Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread.
DATE AND FIG SANDWICHES
Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one fourth of the entire bulk; then run the whole mixture through a meat chopper. Moisten with orange juice and press tightly into baking powder tins. When ready to use, dip the box in hot water; turn out the mixture; slice and olace between thin slices of buttered bread.
FRUIT SANDWICHES
Soak any kind or several kinds of dried fruit in water for two hours; drain and dry thoroughly; moisten with orange or lemon or a little grape juice, and spread on thin slices of buttered bread.
NUT SANDWICHES
Moisten chopped nuts of any kind with cream or Mayonnaise dressing; add a little salt and spread on slices of brown bread.
NUT AND RAISIN SANDWICHES
Take equal quantities of nuts and raisins; moisten with cream or grape juice and spread on thin slices of bread.
OLIVE SANDWICHES
Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-wheat or graham bread.
SANDWICHES AND SAVORIES
LETTUCE AND CREAM-CHEESE SANDWICHES Mix equal quantities of chopped lettuce and cream cheese; add salt and spread on thin slices of buttered bread.
LETTUCE AND WALNUT SANDWICHES
Mix chopped walnuts with Mayonnaise dressing and spread on thin slices of bread; lay a leaf of lettuce over each; then another slice of thin, unbuttered bread.
LETTUCE SANDWICHES
Pull the lettuce into small bits; mix thoroughly with Mayon- naise dressing and spread between layers of unbuttered bread. Dp not make until near serving time or the lettuce will lose its cnspness.
EGG SANDWICHES
Mix hard-boiled egg, finely chopped, with Mayonnaise dressing and spread on slices of buttered bread, preferably graham. Chopped olives may be added to the egg mixture if desired.
SURPRISE SANDWICHES
Take orange marmalade, pecan nuts and cream cheese in equal quantities and after mixing thoroughly spread on thin slices of buttered bread.
RIBBON SANDWICHES
Cut two slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with Mayonnaise dressing. Build the slices up one above the other, alternating brown and white, and placing the unbuttered slice on top. Before serving, slice down as you would a layer cake.
SWEET SANDWICHES
Butter thin slices of bread and spread with any kind of fruit jelly, jam or marmalade. For variation mix the preserves with cream cheese. Currant jelly is especially good in this combination,
289
SANDWICHES AND SAVORIES pffiyS 9**
MOCK CRAB SANDWICHES
l/4 cup grated cheese 1 teaspoon anchovy paste
l/4 teaspoon salt 1 tablespoon chopped olives
l/4 teaspoon paprika 1 teaspoon lemon juice
Vi teaspoon mustard 2 tablespoons butter
Mix the ingredients to a cream and spread between thin slices of graham or white bread.
EGG AND OLIVE SANDWICHES No. 1
4 hard-boiled eggs Salt and pepper
2 tablespoons chopped olives Olive oil and vinegar
Chop the egg and mix with the olives; season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread.
EGG AND OLIVE SANDWICHES No. 2
Yolks of 3 hard-boiled eggs Salt and paprika
4 chopped olives 1 teaspoon lemon juice
1 tablespoon butter 1 teaspoon anchovy essence
Buttered slices of bread
Mix the eggs, olives, butter and seasonings to a paste; spread between thin slices of bread, preferably round.
JAPAN SANDWICHES
Chop raw oysters fine; season with pepper, salt and horse- radish. Spread a little on a thin slice of buttered bread; add a crisp lettuce leaf and a second slice of bread.
CAVIAR SANDWICHES
Remove the crusts from thin slices of bread; spread with caviar mixed with lemon juice; roll each slice and fasten with a tooth- pick or serve flat as usual.
SARDINE SANDWICHES
Skin and bone the sardines and mash to a paste. Season with lemon juice, cayenne pepper and salt, and spread between thin slices of bread.
290 L-L
SANDWICHES AND SAVORIES
CHEESE FILLING FOR SANDWICHES
2 tablespoons butter *4 teaspoon mustard
2 tablespoons flour Salt and paprika
1 cup milk 1 cup grated cheese
Melt the butter; stir in the flour; then add the milk gradually and let it cook until a thick paste is formed. Take from the fire; add the seasoning; work in the grated cheese and set away until needed. Except in very warm weather this will keep a week.
CLUB SANDWICH
2 slices bread 2 slices chicken breast 2 leaves lettuce 2 slices bacon
Mayonnaise dressing
Toast the bread to a delicate brown and fry the bacon crisp. On one slice of toast place lettuce leaves, covering them with Mayon- naise; then lay on the pieces of chicken and the bacon; cover again with Mayonnaise; put on the second slice of toast; press down and cut through the sandwich diagonally. Work as quickly as possible so that the toast and bacon may be hot when served.
COMBINATION SANDWICH
2 slices whole wheat bread 2 slices Swiss cheese
2 slices cold boiled ham Butter
Butter the bread. On one slice lay the slices of cold ham; then lay on the cheese; then the other slice of bread and press down firmly. Cut across diagonally and serve.
CINNAMON TOAST
Toast thin slices of bread to a delicate brown; butter evenly and sprinkle with powdered sugar and cinnamon. Serve with afternoon tea.
EGG TOAST
1 egg 1 cup milk
l/4 teaspoon salt 4 slices bread
Beat the egg thoroughly and add the salt and milk. Have the bread cut in thin slices; dip them in the milk, allowing each to absorb some. Brown in a buttered frying pan or on a griddle; butter and serve hot with sugar and cinnamon or with syrup.
291 %-L
SANDWICHES AND SAVORIES
CHEESE STRAWS
Roll out plain or puff-paste until one fourth of an inch thick. Spread one half with grated cheese; fold over and roll again. Re- peat the process three or four times; then cut into strips and bake. Serve with soup or salad.
SALTED ALMONDS
Pour boiling water on the almonds; cool and remove tne skins; dry thoroughly and brown in a hot oven using a half tablespoon of butter or olive oil (preferably the oil) to each cup of nuts. When brown, sprinkle well with salt and spread on paper to dry and cool.
A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil. As the oil can be saved and used again, this method is not necessarily extravagant.
SALTED PEANUTS
Shell and skin freshly roasted peanuts and proceed as in salting almonds.
Savories are small accompaniments of the meal, such as appe- tizers, relishes, canapes, small sandwiches, and other tasty dishes, made from anchovy, caviar, sardines, olives, cheese, etc.
292
CEREALS
20
i. There lay the secret of life in a tiny kernel of wheat — wrapped as deep in mystery as an Egyptian mummy.
—Quaint Tales.
294
CEREALS
^T^HE cereal grains — wheat, corn, rice, oats, rye, barley — furnish •*• the principal part of the world's food supply, being culti- vated practically everywhere except in the Arctic regions. They provide about one-quarter of the food consumed by the average American family. The word cereal is derived from the name of the Roman goddess of grain — Ceres.
In the grain or seed kernels of tall grasses lie the living germs of the plant, surrounded by the food necessary for their growth. It is this food which supplies the world's table with breakfast foods and cereal foods of all kinds. The cereal grains are rich in starch,* and supply an abundance of carbohydrate, or fuel-and- energy food. They contain also much protein, or muscle-forming food, and several per cent of fat (oils), in addition to mineral salts and vitamins.
With whole milk, cereals supply the elements of nutrition in the most desirable proportions, and make excellent breakfast foods. As with all starchy foods, thoroughness of cooking is a factor which has an important bearing upon digestibility. It is unfortunate that cereals are so often served for breakfast hurriedly prepared. They should, whenever possible, be cooked over night; and for this reason the use of the fireless cooker is to be especially recommended. The ready-cooked breakfast- foods are not more digestible than any thoroughly cooked cereal, though usually higher in price. Where there is no fireless cooker, however, and where the saving of fuel is to be considered, they are not necessarily more expensive.
OATMEAL PORRIDGE
As oatmeal is ground in different grades of coarseness, the time for cooking varies and it is best to follow the directions given on the packages. The meal should be cooked until soft, but should
295 x-i.
CEREALS
not be mushy. Cook in a double boiler the required time. Keep covered until done; then remove the cover and let the moisture escape.
OATMEAL WITH CHEESE
1 cup oatmeal 1 teaspoon salt
Water 1 tablespoon butter
1 cup grated cheese
Cook the oatmeal over night and just l>efore serving add the butter and cheese. Stir until the cheese is melted and serve at once.
BAKED APPLE WITH OATMEAL
Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cream for breakfast or luncheon.
WHEAT CEREALS
Wheat cereals, like oatmeal, are best cooked by following the directions on the package. Most of them are greatly improved by the addition of a little milk or by ja few chopped dates or whole sultana raisins.
CORN-MEAL MUSH
1 cup corn meal 1 teaspoon salt
1 cup cold water 1 pint boiling water
Mix together the corn meal and salt and add the cold water gradually, stirring until smooth. Pour this mixture into the boiling water and cook in a double boiler from three to five hours. Serve hot with cream and sugar.
FRIED MUSH
Pour hot corn meal into a square dish that has been rinsed in cold water. When the mush is cold cut it into slices one hah* inch thick ; dust with flour and fry a delicate brown . Serve wit h syrup .
296 " M,
Planneu for* Family of Four
BOILED RICE
I 2 cup rice 2 quarts water
1 tablespoon salt
Put the rice in a strainer; place the strainer over a bowl nearly full of cold water; rub the rice; lift the strainer from the bowl and change the water. Repeat the process until the water in the bowl is clear. Have the two quarts of water boiling briskly; add the rice and salt gradually so as not to check the ebullition; boil twenty minutes or until soft; drain through a colander and place the colander over boiling water for ten minutes to steam. Every grain will be distinct and tender.
If desired, the rice may be brought to a boil in a little milk instead of being steamed, though in this case the grains may not remain separate.
Serve as a vegetable with butter and salt, or as a cereal with cream and sugar.
RICE IN MILK
II 2 cups hot milk % cup rice
\2 teaspoon salt
Clean the rice as for boiling in water; and cook with the milk and salt, adding a few seeded or sultana raisins if desired. Serve hot like boiled rice or press into small cups, cool and serve with cream and sugar.
FARINA
3 tablespoons farina 1 pint boiling water
1 2 teaspoon salt
Cook the mixture in a double boiler for about one hour.
HOMINY
1 cup hominy 2 tablespoons butter
2 quarts water 1 teaspoon salt
2 tablespoons cream
Get the unbroken hominy and after careful washing soak it twenty-four hours in the water. Cook slowly in the same water in a covered vessel for eight hours or until all the water has been absorbed by the hominy; add the butter, salt and cream and serve as a vegetable or as a cereal with sugar and cream.
297 i-i
Planned for a Family of Four
TO USE LEFT-OVER CEREALS
Cold cooked cereal Peaches, apples or pears
Chop the cold cooked cereal quite fine. Butter a deep pudding dish. Spread a layer of cereal on the bottom. Cover with sliced fruit. Sprinkle with sugar. Continue in this manner until dish is filled. Cover top with cracker crumbs, buttered. Bake until well browned. Serve with sweetened cream.
298
CANDY
*Tis an ill cook that cannot lick his own fingers.
— SHAKESPEARE.
300
CANDY
THE "sweet tooth" is increasing in size in America. Sugar is a valuable food; and pure candies, rightly used, are good for children. The best time to eat candy is toward the end of a meal. Its abuse is in much munching between meals, which destroys the appetite for more needed food.
FONDANT
2 cups granulated sugar 1 cup water
l/4 saltspoon cream of tartar
Put the ingredients in a copper or granite saucepan; stir until the sugar is dissolved, but no longer.* Boil until the mixture makes a very soft ball when dropped in cold water. After it has boiled a few minutes sugar will adhere to the sides of the kettle: this should be washed off as soon as it forms, with the hand first dipped in cold water. Pour the mixture slowly on a moist marble slab or large platter; let it cool until pressure with the finger leaves a dent on the surface. If stirred while too warm or if cooked too long it will granulate and must be recooked, adding more water. When it will dent work the mass with a wooden spoon or spatula, keep- ing the mass in the center as much as possible. Continue to stir until creamy; then work with the hands until perfectly smooth. Put in a bowl; cover with oiled paper to exclude the air and let stand for twenty-four hours.
Make into balls for cream chocolates and centers of walnut creams, date creams, etc., adding flavoring as desired. For cocoa- nut creams stir in grated or dried cocoanut.
QUICK FONDANT
White of 1 egg Confectioners' sugar
Flavoring
Beat the egg very stiff; stir in as much confectioners' sugar as the egg will hold; flavor and mold into small balls.
* A candy thermometer does away with much guesswork. Special directions are usually furnished with such conveniences.
301 L-L
Planned for a Family of Four
CHOCOLATE CREAMS
Roll fondant into balls; dip them in melted chocolate and stand them to dry on waxed paper.
The necessary utensils are a wire fork and a very small double boiler. The chocolate when melted should come nearly to the top of the inner boiler. Melt the chocolate; cool to about 80° F.; drop a ball of fondant into the chocolate; with a fork push it below the surface; remove carefully with the fork.
CHOCOLATE CREAM MINTS
Melt fondant over hot water; flavor with oil of peppermint and drop from the tip of a spoon on waxed paper. When cool dip in melted chocolate as directed under the recipe for Chocolate Creams.
NOUGAT
White of 1 egg 1 teaspoon vanilla
2 tablespoons cold water Confectioners' sugar
2 pounds chopped nuts
Beat the egg to a stiff froth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners' sugar, and work the nuts into the paste. Roll out to the thickness of one half inch; cut into strips a half inch wide and an inch and a half long and put on waxed paper to dry.
MOLASSES CANDY No. 1
J/2 cup molasses iVfe tablespoons vinegar
ll/2 cups sugar % teaspoon cream of tartar
l/2 cup boiling water l/4 cup butter Pinch of soda
Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, but- tering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set a«de to cool.
302 fc-i,
Planned Tor a r\ * TvrT\ V
Family of Four L/AJNJJl
MOLASSES CANDY No. 2
2 cups molasses y2 cup vinegar
1 cup sugar Butter size of egg
Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into but- tered pans; mark into squares and set aside to harden; or cool slightly: butter the hands and pull the candy until it is light.
CINNAMON CANDY
1 pound granulated sugar 1 teaspoon vinegar
1 cup water 12 drops oil of cinnamon
Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night.
BUTTER SCOTCH
1 cup sugar y2 cup butter
1 cup molasses 2 tablespoons vinegar
1 teaspoon soda
Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraffin paper.
PINOCHE
3 cups light brown sugar l/2 cup butter
1 cup milk 1 cup nut meats
1 teaspoon vanilla
Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a soft ball when dropped in cold water. Add nuts and flavoring and beat until the sugar begins to granulate. Pour into buttered tins; mark in squares and set aside to cool.
PEANUT BRITTLE 1 quart roasted peanuts 1 pound granulated sugar
Shell the peanuts; remove the skins and roll them or run them through the meat chopper. Melt the sugar over the fire; add the
303
r* A TVTTk V Planned for a
WUN JJ I Family of Four
peanuts; mix and turn out on a greased marble slab or large greased tin. Roll quickly with an ordinary rolling pin that has been well greased; cut into squares and break apart.
PRALINES
2 cups powdered sugar V2 cup cream
1 cup maple syrup 2 cups nut meats
Boil the sugar, maple syrup and cream together until a little dropped in cold water will form a soft ball. Remove from fire; beat till creamy; add the nuts and drop by spoonfuls on buttered paper or tins.
CHOCOLATE FUDGE
1 cups granulated sugar Butter size of egg
l/2 CUP ntilk 2 ounces unsweetened chocolate
1 teaspoon vanilla
Boil the mixture until it will make a soft ball when dropped in water. Remove from the fire; beat until thick, adding the vanilla while beating. Pour into buttered pans; mark in squares and set aside to cool.
COCOA FUDGE
Make the same as chocolate fudge, substituting three table- spoons of cocoa for the two ounces of chocolate.
CHOCOLATE CARAMELS
1 pound sugar */fc cup milk
6 tablespoons syrup molas Butter size of walnut
2 ounces chocolate 1 teaspoon vanilla
Boil together the sugar, molasses, chocolate and milk until the aaixture hardens when dropped in cold water. When nearly done add the butter; flavor after the candy is taken from the fire.
COCOAWT BUTTER SCOTCH
*/2 cup shredded cocoanut 3 ounces butter
t/2 Bound brown sugar 3 teasooons water
1 teaspoon vanilla
Put the sugar, butter and water into a saucepan ; boil for ten minutes, stirring only occasionally. Stir in the cocoanut; test by
304
Planned for a p A TVm V
Family of Four V^AIi ±J I
dropping a spoonful in cold water. If the mixture hardens re- move from fire; add flavoring; pour into buttered tins; mark off in squares and stand away to harden.
CREAM PEPPERMINTS
2 cups sugar 0 tablespoons water
Pinch of cream of tartar 10 drops oil of peppermint
Put the sugar, cream of tartar and water in a granite saucepaA and stir until the sugar is dissolved. Boil ten minutes; remove from fire; add peppermint and beat until the mixture thickens; then drop from a spoon on buttered paper.
MEXICAN CARAMELS
2 cups granulated sugar 1 cup brown sugar
ll/2 cups milk or cream
Melt one cup of granulated sugar but do not let it brown; when a syrup add the milk or cream, then the remainder of the sugar, stirring constantly. Cook until it forms a solid ball when dropped in cold water. Pour out into a shallow pan, the bottom of which lias been well greased with butter; mark off in squares and set aside to cool.
POP-CORN BALLS
Boil syrup molasses for twenty-five or thirty minutes; stir into it corn that has been carefully popped; pour out on buttered tins and with greased hands form into balls.
Puffed wheat and rice may be made into balls in the same way,
FRUITS GLACE
2 cups sugar 1 cup water
Washed fruit
Boil the sugar and water until the syrup becomes brittle when dropped in cold water. Dip the fruit in the syrup and set in a cooj place.
NUTS GLACfi
^ Follow the recipe for fruits glace. Put each nut on a long pia: dip it carefully and lay on oiled paper,
305
P A "N"H V Planned for a
^All ** Family of Four
CANDIED LEMON AND ORANGE PEEL
Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rincia are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar.
MARSHMALLOWS
4 ounces pulverized gum arable 1 cup pulverized sugar
1 cup cold water Pinch of salt
Flavoring to taste
Soak the gum arable in the water for two hours; put in a double boiler; bring slowly to the boiling point and when the gum is dis- solved strain through coarse muslin. Return to the double boiler with the sugar and stir long and steadily until the mixture is stiff and white. Remove from the fire; beat hard for a minute; flavor to taste and beat for a minute more. Pour into tins well dusted with cornstarch, cut into squares and roll in cornstarch and sugar.
DIVINITY
6 tablespoons hot water White of 1 egg
2 cups brown sugar 1 ounce walnut meats
1 ounce chopped raisins
Boil together the first two ingredients until a little of the mix- ture forms a soft ball when dropped into cold water. Beat the white of the eggs as stiff as possible; add walnuts and raisins and pour the syrup over the eggs, beating constantly. When the mix- ture will stand alone drop from a teaspoon upon paraffin paper.
ORANGE PASTE
4 level tablespoons gelatine 1 orange
iVa cups water 1 lemon
2 cups granulated sugar Confectioners' sugar Cornstarch
Soak the gelatine in haH of the water; bring the sugar to a boil in the other half and combine the two. Boil slowly but steadily
306 *-t,
Planned for a p A NT> V
Family of Four Vx Ail Lf I
for twenty minutes; add the grated rind of the orange and the juice of lemon and orange, making a half cup in all. Rinse a tin in cold water; pour in the mixture to the depth of one inch. When the paste is firmly set immerse the mold in warm water; turn out the paste; cut in cubes and roll in a mixture of confectioners' sugar and cornstarch.
The paste may be varied by using different fruit juices, flavor- ing and coloring.
KARO CANDY
l/2 cup cream lJ/2 cups brown sugar
1 cup Karo syrup l/2 tablespoon butter
l/2 cup chopped walnuts
Boil together the cream, syrup and sugar. Test by dropping a little in cold water, and when almost done add the butter and wal- nuts. Remove from fire; beat until creamy; empty into a but- tered pan; mark off in squares and set aside to cool.
COCOANUT CONES
2 tablespoons cornstarch 1 cup shredded cocoanut l/4 cup sugar White of 1 egg
Mix the sugar and cornstarch together; add the cocoanut and the white of egg beaten to a stiff froth. Form into small cones and lay at equal distances on stiff paper or on a greased baking tin. Bake in a slow oven until firm.
HOARHOUND CANDY
Hoarhouud 2 pounds sugar
2 cups boiling water White of 1 egg
Pour the water on as much hoarftound as it will cover; steep it on a slow fire for several hours; then strain and put the same water on a fresh supply of hoarhound and steep as before. Add enough boiling water to make a full pint; strain and when cold add the beaten white of egg and the sugar. Boil it slowly until thick, re- moving the scum that rises. Test by dropping from a spoon into cold water: when it hardens quickly it is done. Pour into buttered tins; mark off in small squares and set aside to cool. When cold break it up and put it in glass jars.
307
P A WT» V Planned for *
l< AiN JJ I Family of Four
WALNUT KISSES
1 cup brown sugar l/4 cup cold water
l/2 CUP granulated sugar White of 1 egg
Shelled walnuts
1. Boil sugars and water together until a few drops harden when
dropped into cold water. °2. Beat white of egg stiff.
3. Pour the sugar very slowly upon the white of egg, beating all
the time.
4. Butter a platter.
5. Drop by tablespoonfuls on the platter.
6. Put a half walnut on each little mound or "kiss."
— The Mary Frances Cook Book.
308
FRUIT
21
Doubtless, the Lord could have made a better berry than the strau> berry; but doubtless he never did.
WALTON.
310
FRUIT
^ I ^IIE old saying, "an apple a day keeps the doctor away," had -»- a better foundation than the people who originated its trite- ness realized, for only by very recent experimentation has it been found what an important place fruit has in the diet, not only for bulk or roughage, but for the mineral substances and vitamins so essential to health. The juices of lemons, oranges and grape fruit are particularly rich sources of vitamins.
So from those who advocate a diet of cereals, fruits, and nuts to those who enjoy three "square" meals a day, people are coming more and more to realize the importance of fruit in the daily meal. In general it may be said that fruits are wholesome, palatable, and attractive additions to the menu. Fresh fruits, of course, are largely composed of water; but dried fruits and many preserves are much more concentrated, comparing favorably with cereals and dried vegetable foods. Fruits contain carbohydrates, con- siderable mineral matter and acid, and when eaten raw do much to stimulate a sluggish digestion.
Several methods of preparing fruit for the table will be discussed in this chapter and others will be found in the chapters on "Appe- tizers," "Puddings and Desserts," "Salads," and "Canning and Preserving."
BAKED APPLES
Wash and core and if desired pare the apples. Place them in a shallow baking dish and fill the cavities with sugar, sugar and spice, sugar and seeded raisins, or sugar and chopped nuts. Sprinkle sugar and cinnamon over the apples; cover the bottom of the pan with water and bake about thirty minutes or until tender. Serve with cream or with lemon sauce.
APPLE SAUCE
See chapter on "Sauces."
311 I^L
Planned for a Family of Four
FRIED APPLES
Cut slices a hah* inch thick across the apple, removing neither skin nor core; or cut the apples in quarters, removing both skin and core. Saute them in butter or drippings until tender; serve with crisp bacon.
STEWED PEACHES
Pare and quarter the peaches, discarding the stones. Bring to the boiling point one cup of sugar and one cup of water; cook four minutes; add the peaches and cook until tender.
Pears, plums and apricots may be cooked in the same way, though the plums may require more sugar.
BAKED PEACHES
Plunge the peaches into boiling water to loosen the skins. Remove the skins; cut the peaches in half, discarding tne stones, and lay them, cut side up, in a shallow baking dish. Fill the cavities with butter and sugar, a few drops of lemon juice and a sprinkling of cinnamon or nutmeg. Bake twenty minutes and serve on buttered toast or crackers.
BAKED PEARS
Wash the pears, and unless they are small quarter and core them. Place them in a deep pudding dish, well sprinkled with sugar. Add water sufficient to keep them from burning; cover and bake for two or three hours in a slow oven. If desired, a piece of stick cinnamon may be put in the pan with the pears; this will improve the flavor.
BAKED QUINCES
Wash, quarter, core and pare the quinces. Place them, cut side up, in a shallow baking dish, filling the cavities with sugar, mixed with a little grated lemon rind or lemon juice. Cover the bottom of the dish with water and bake in a moderate oven until soft, basting frequently. Serve hot with butter and sugar.
STEWED QUINCES
Wash the quinces, pare and core them and cut them into eighths. Cover with cold water and let them come slowly to a
312 u-i.
Planned tor & FPTTTT
Family of Four I? IX. U 11
boil, removing the scum that rises. When nearly soft add one cup of sugar for every pint of fruit and one cup of apples, pared and cut into eighths. Boil until both apples and quinces are tender.
STEWED RHUBARB
Select the strawberry rhubarb in preference to the white; wash it, and unless it is very old, do not peel it. Simply remove the ends and cut the stalk into small pieces. Pour boiling water on the rhubarb; drain and put it in a saucepan over the fire, covering it well with sugar and adding only enough water to keep it from burning. Cook until soft but not until the pieces have lost their identity. The quantity of sugar will have to be varied according to the age of the rhubarb.
STEWED BLACKBERRIES
Wash and stem the blackberries; add a little water and stew until tender. Just before they are done sweeten to taste.
Some cooks thicken the juice with a little cornstarch thinned in water. If this is done the blackberries must boil for an extra minute or two until the cornstarch is cooked.
STEWED RASPBERRIES Follow the recipe for Stewed Blackberries.
STEWED CHERRIES
Select pie cherries, preferably the morello cherries; stone them or not as desired and follow the directions for Stewed Black- berries.
STEWED CRANBERRIES See chapter on "Sauces."
DRIED FRUITS
To cook dried fruits thoroughly they should after careful wash- ing be soaked over night. Next morning put them over the fire in the water in which they have been soaked; bring to a boil; then simmer slowly until the fruit is thoroughly cooked but not broken. Sweeten to taste. Very much less sugar will be needed than for fresh fruit.
313 L-L
FRUIT Planned for a _ __ Family of Four
If desired cook a little stick cinnamon or other spice with the fruit. Pears, which are apt to be insipid, are especially improved by this addition.
LEMON BUTTER No. 1
l/2 cup sugar 1 lemon
1 ounce butter 1 egg
Beat the butter and sugar to a cream and add the beaten egg; then add the lemon, juice and rind, and stir over hot water until the mixture thickens. Remove from fire and stir until cool.
LEMON BUTTER No. 2
V2 cup sugar 1 teaspoon butter
l/2 tablespoon cornstarch y2 cup water
1 lemon 1 egg
Mix the sugar and cornstarch; add the juice and rind of the lemon and the butter; then add the water and cook over hot water until the cornstarch clarifies. Pour the mixture on the beaten egg,- return to the fire and stir until it thickens.
314
CANNING AND PRESERVING
* We eat what we can; and what we can'Z, we can."
—The Punster.
316
CANNING AND PRESERVING
IT is said that modern canning was first thought of when a jar of perfectly preserved fruit was found embedded in a heap of lava among the ruins of Pompeii. Very evidently the heat of the molten lava, together with the exclusion of air, had kept the con- tents of the jar from "spoiling. " So experiments were tried, and for many years it was thought that exclusion of air would "keep" food. But scientists have proved that floating about in the air there are billions of billions of micro-organisms known as yeasts, molds, and bacteria, which attack foods and cause fermentation or "spoiling." And it may be added, in passing, that not all such tiny organisms are destructive, but many are helpful, doing such things as making milk into cheese, changing cider to vinegar, and performing a multiplicity of other beneficial services for mankind.
The secret of successful canning and preserving lies in destroy- ing the micro-organisms which "spoil" food. Yeasts and molds are killed at a temperature of 160° F. Bacteria are destroyed at 212° F., or the boiling point. If this temperature is maintained the proper length of time, they are rendered sterile, or incapable of growing or reproducing, or of throwing off spores which in turn will develop into bacteria. Spores are more difficult to kill than bacteria ; therefore, if the heat does not penetrate the whole mass some parts may not be sterilized and will ferment.
Methods. — There are two methods of sterilizing commonly used in home canning: the cold-pack; and the open-kettle, or hot-pack.
The cold-pack method is greatly to be preferred, because the food is packed in the containers before cooking, and is not touched again with spoons or other utensils. In the open-kettle method, the food is cooked before it is put into the jars, and there is
317 L-L
CANNING AND PRESERVING
Planned for a Family of Four
always danger of bacteria and spores being introduced on spoons and other utensils. The simplicity of the cold-pack method re- commends it. Fruits are put in syrups. Vegetables require only salt for flavoring and water to fill the containers.
THE COLD-PACK METHOD
In the cold-pack process, after the jars are filled with the pre- pared food, they are placed in the apparatus to be used for sterilizing. ^^^ People who do home canning may
choose from among several types of apparatus, according to their needs and means.
1. The Hot-Water-Bath Canner—A serviceable cold-pack canning outfit may be made of equipment found in almost any household. A wash-boiler, or any tight-covered utensil, which is deep enough to allow the water to reach to
WASH-BOILER WITH RACK FOR JARS
HOME-MADE RACK FOR WASH- BOILER
the tops of the jars when a false bottom is beneath them, may be used for sterili- zation. A wire or wooden rack, or a milk- carrier, makes a good false bottom, permitting the water to circulate under- neath the jars. Several inexpensive canners of this type are on the market.
2. The Water-heal Conner. — This is much more desirable than the above, as the period of sterilization is shorter and less fuel is required; and less water is needed, making lifting lighter.
The water-seal canner consists of two con- tainers, one fitting within the other, and a cover which extends into the space between the outer and inner container. The water-jacket thus formed makes it possible for the temperature within the container to be raised above 212° F., and since steam is hotter than boiling water, is more quickly accomplished. Such outfits are not expensive.
Steam-Pressure Canners. — Canning is very rapid when sterili- zation is done in steam maintained at a pressure. There are several canners of this type. Each has a pressure gauge and safety-valve;
318 L-L
A WATER-SEAL OUTFIT sterilization is more quickly
CANNING AND PRESERVING
and they carry from five to thirty pounds of steam-pressure. They are made of aluminum and of iron; and, when properly equipped, are very satisfactory either for canning or for general cooking.
Utensils. — It is important to plan so that whatever may be needed will be ready for use. For home canning, glass jars are more satisfactory than tin. All types of jars which seal readily may be used. Those having glass tops are much more satisfactory than those with screw caps. The new " Victory" jar is to be preferred to all others, having a wide mouth, glass top, and no curves.
Tests for Jars. — Jars should be tested before they are used. With glass top, fit cover to jar. If top rocks when tapped it should not be used on that jar. If the wire clamp is either too tight or too loose it should be taken off and bent until it goes into place with a light snap. All sharp edges on top and jar should be filed or scraped off. With screw-top jars, screw the top on lightly without the rubber. If thumb nail can be inserted between top and jar, the cover is defective. If the edge is only slightly uneven it can be bent so that it is usable. Put on the rubber, and screw top on tightly, and then pull the rubber out. If the rubber returns to place, the top does not fit properly, and should not be used on that jar.
Tests for Rubbers. — Buy new rubbers every year, as they dete- riorate from one season to another. A good rubber will return to its original size when stretched. WTien pinched it does not crease. It should fit the neck of the jar snugly, and be fairly wide and thick. It is cheaper to discard a doubtful rubber than to lose a jar of canned goods.
Preparation. — There are certain essentials for the successful canning of fruits or vegetables. These include clean, fresh materials, perfect containers, good rubber rings, heating for sufficient time to insure preservation, and air-tight sealing. These essentials must be secured in any method of canning.
Definitions of Terms. — The most important steps in the cold- pack method are: (1) blanching; (2) cold-dipping; (3) packing in clean containers, adding hot water or syrup at once, then immediately half sealing; and (4) processing in the sterilizer. Spoilage of food is nearly always due to carelessness in one of these steps.
1. Blanching consists in plunging the fruits or vegetables into boiling water, or exposing them to steam for a short time. This is necessary with all vegetables and some fruits. It insures
319 L-L
CANNING AND PRESERVING
thorough cleansing, and removes objectionable odors and flavors and excess acids. It starts the flow of coloring matter; it reduces the bulk of greens, and causes shrinkage of fruits, increasing the quantity which may be packed in a container.
For blanching in boiling water, place the food in a wire basket or piece of cheesecloth. The blanching time varies from one to fifteen minutes, as shown in the time-table on page 323, and the products should be kept under water the whole period.
Spinach and other greens should not be blanched in hot water, but in steam to pre- vent the loss of the mineral salts, volatile oils, and other valuable substances. Place such vegetables in a colander and set this in a ves- sel which has a tightly fitting cover. In this BLANCHING GREENS m vessel there should be an inch or two of water,
but it should not touch the greens. In canning berries and all soft fruits, blanching is dispensed with.
2. Cold-dipping. — When the blanching is complete remove the vegetables or fruits and plunge them once or twice into cold water — the colder the better. The cold dip hardens the pulp under the skin so that the products are not injured by peeling. It also sets the coloring matter. Do not allow the products to stand in cold water.
Always blanch and cold-dip only enough material to fill one or two jars at a time.
3. Packing into jars should immediately follow. Cover contents with boiling water or syrup (see page 321). As soon as the jar is filled, put the rubber and cap in place. With glass-top jars place the wire that clamps on the cover just up to the first glass eleva- tion — not between the two glass elevations, as this might make too great pressure, causing the lid to break.
With Mason jars, screw top on with thumb and little finger which will not be strong enough to make it too tight.
4. Processing is the sterilization treatment. In using the hot- water-bath canner, count from the time the water begins to boil. The water should be hot when the jars are put in. With the water- seal canner, count when the thermometer reaches 214° F. There is a clever little device substituted for a thermometer on some water-seal outfits. It is a whistle which blows when the water is hot enough for beginning to count time. Special directions are sup- plied with steam pressure canners and aluminum pressure cookers.
320 I^L
CANNING AND PRESERVING
.4 reliable alarm clock, set to ring at the end of the sterilization period, is a great convenience.
HOW TO PROCEED
Vegetables. — Prepare vegetables by blanching and cold dipping. Pack jars to within an inch of top. Add one level teaspoonful salt to each quart jar. Fill with boiling water. Process according to time-table for sterilizing.
Fruits. — With some exceptions, as shown in the time-table on page 323, fruits should be blanched before canning. When fruits are intended for table use, syrup should be poured over them to fill the jars. Consult time-table for length of time to sterilize.
Syrups. — Three grades of syrups are used in canning, according to the degree* of sweetness desired :
Thin ........ 1 part sugar to 4 parts water.
Medium ..... 1 part sugar to 2 parts water.
Thick ....... 1 part sugar to 1 part water.
Boil until all the sugar is dissolved. Use thin syrup with sweet fruits. Use medium syrup with sour fruits. Thick syrup is used in preserving.
SUMMARY
1. Prepare vegetables or fruits.
2. Blanch and cold-dip.
3. Pack in jars, using a wooden paddle to place pieces in position.
4. Fill jars with hot water or syrup.
5. Partly seal jars and place them in the sterilizer. If hot-water bath is used, have a hot bath deep enough to reach within an inch of covers. Count time from when water begins to boil.
G. Process according to time-table, page 323.
7. Remove jars as soon as time is up, and tighten covers. Do not further tighten covers of screw cap jars after the jars have become cold, as heat softens the rubber and makes it stick, forming a seal. Tightening the top after cooling may break the rubber seal, letting into the jar some germ-laden air. Occasionally the cover will cut off the outer edge of a rubber, but it will do no harm if the rubber is under the edge so that a seal may be formed.
* A saccharometer, or sugar gauge, does away with guess-work as to the density of syrups.
321 L-L
CANNING AND PRESERVING
If for any reason a cover is removed, return the jar to the canner to be re-sterilized, for twenty to thirty minutes.
8. Set jars upside down to test for leakage. Cover with a towel, for a draft of air may cause sudden contraction which will break the glass.
9. Wash each jar, label and store away in a dry place, dark, if possible, to prevent change of color. Paper wrappings not only exclude light, but prevent mold which causes rubber to decay.
NOTE. — All jars should be washed thoroughly. If jars that have contained spoiled material are to be used, special care should be taken in cleansing them. Do not use the water in which they have been washed for washing other jars. Sterilize them and their covers by boiling* one hour, or "process" in a steam-pressure cooker from fifteen to thirty minutes. If the jars are of the metal screw-cap type, use new lids.
TIME-TABLE FOR BLANCHING AND STERILIZING
The following time-table shows blanching time for various vegetables and fruits, and also sterilizing time in the hot-water-bath canner, and in equipment for sterilization by the water-seal method, the steam-pressure method and the steam-cooker method.
The time given in this table is for quart jars. Add 30 minutes for two-quart jars and deduct 5 minutes for pint jars.
The time given is for fresh, sound and firm vegetables. Increase the time of sterilization by adding one-fifth for vegetables which have been gathered more than 24 hours.
The time given is for altitudes up to 1000 feet above sea level. For higher altitudes increase the time in hot-water bath 10 per cent for each additional 500 feet. For example, if the time is given as 120 minutes in the table and your location is 1500 feet above sea level, the time should be made 132 minutes.
Neither home-made nor commercial hot-water-bath outfits are entirely satisfactory, however, for canning at very high altitudes, as the temperature of water in them does not reach 212° F. In such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures.
At nigh altitudes the boiling point of water is below 212° F. At moderate elevations satisfactory results may be obtained in the use of the hot- water bath by increasing the time of sterilization 10 per cent.
~ * See "Open Kettle Method."
322 M
Planned for a Family of Four
CANNING AND PRESERVING
|
VEGETABLES. |
BLANCHING. |
STERILIZING. |
|||
|
Hot Water. |
Water " Seal. |
Steam Pressure in Pounds. |
|||
|
5 to 10 |
10 to 15 |
||||
|
Asparagus Beets Brussels sprouts Cabbage Cauliflower |
Minutes 10 to 15 5 5 to 10 5 to 10 3 5 5 to 10 15 5 to 10 5 to 10 5 5 to 10 5 to 10 5 |
Minutes 1-20 90 120 120 60 90 180 120 180 120 90 120 180 90 120 120 22 20 16 16 16 16 '16 16 16 16 12 20 16 16 30 20 16 20 16 30 |
Minutes 90 80 90 90 40 80 120 90 120 90 80 90 120 80 90 90 18 12 12 12 12 12 12 12 12 12 8 12 12 12 15 12 12 15 12 20 |
Minutes 60 60 60 60 30 60 90 60 60 60 60 60 60 60 60 60 15 8 10 10 10 10 10 10 10 10 6 8 10 10 10 8 10 15 10 12 |
Minutes 40 40 40 40 20 40 60 40 40 40 40 40 40 40 40 40 10 |
|
Carrots Corn Greens Lima Beans Okra. Parsnips . |
|||||
|
Peppers, sweet or hot . . Peas Salsify |
|||||
|
Sour-crout |
|||||
|
String beans |
5 to 10 To loosen skins IM 1 to 2 none none none none none none 1 to 2 1 to 2 iyz To loosen skins none 3 to 5 *H none |
||||
|
Tomatoes |
|||||
|
FRUITS. Apples |
|||||
|
Apricots |
|||||
|
Blackberries |
|||||
|
Blueberries |
|||||
|
Dewberries |
|||||
|
Cherries, sweet |
|||||
|
Cherries, sour Currants |
|||||
|
Gooseberries |
|||||
|
Oranges |
|||||
|
Pears |
|||||
|
Peaches Plums . . . |
|||||
|
Pineapples Quinces |
|||||
|
Raspberries |
|||||
|
Rhubarb |
|||||
|
Strawberries |
none |
||||
|
Fruits without sugar |
OPEN-KETTLE METHOD
Canning in the preserving kettle is less satisfactory than by the cold-pack method; but is sometimes considered easier, especially for small fruits, and it must be used in making jams, marmalades, etc., because some evaporation is necessary to reduce the products to the right consistency. Cook the fruit according to the direc- tions and see that all jars, covers and utensils are carefully sterilized.
To sterilize saucepans, spoons, jars, covers, straining bags, and
323 L-L
CANNING AND PRESERVING Pne
Famof
other articles, put them over the fire in cold water, heat gradually, and let boil for ten or fifteen minutes. The jars must be taken one at a time from the boiling water, and not until the moment each is to be filled. When ready to put the fruit in the jars, put a broad skimmer under one, lift it and drain off the water. Set it in a shallow pan of boiling water or wrap it well in a heavy towel wrung out of boiling water; fill to overflowing with the fruit and slip a silver-plated knife around the inside of the jar to make sure that fruit and juice are solidly packed. Wipe the rim of the jar; dip the rubber ring in boiling water, place it on the jar; cover and remove the jar, placing it upside-down on a board, well out of drafts until cool. Then tighten the covers, if screw covers are used; wipe the jars with a wet cloth, and stand on shelves in a cool, dark closet.
The success of canning depends upon absolute sterilization and not upon the amount of sugar or cooking. Any proportion of sugar may be used, or fruit may be canned without the addition of any sugar. Juicy fruits, such as berries and cherries, require little or no water.
GENERAL DIRECTIONS
Never use old rubbers or lids that are bent, and be sure that lids are boiled and rubbers dipped in boiling water one at a time just before using.
Fruit must be carefully picked and washed, and all stems re- moved, and only as much as can be cooked while it still retains its color and crispness should be prepared. If practicable pare the fruit with a silver knife. Peaches, plums, and tomatoes may be readily skinned after a three-minute plunge in boiling water. Where fruit like quinces and hard pears must be first boiled in clear water, the fruit should be dropped in cold water made slightly acid with lemon to keep the fruit from discoloring.
When fruit is preserved with a large amount of sugar (a pound of sugar to a pound of fruit) it does not need to be sealed in air- tight jars; because bacteria do not readily form in the thick, sugary syrup. It is, however, best kept in small sealed jars, since molds are very likely to form.
Under no circumstances should preserving powders be used. In most cases they are injurious, and in any case are the resort of the cook who is too lazy to take the proper precautions.
NOTE. — In most of the following recipes for canning, directions
324 L-I,
Famiiydof°Foaur CANNING AND PRESERVING
are given for the Open-Kettle Method; but in almost every case the canning may be better done by the Cold-Pack Method.
CANNED APPLE SAUCE
Cut tart apples into eighths, removing cores. Put them in the preserving kettle with one cup of water for each quart apples. Cover, and let cook gently until tender. Press through a colander to remove skins. Re-heat in the preserving kettle, allowing one- quarter cup sugar to each pint of apple sauce. Stir to prevent burning. Fill hot sterilized jars to overflowing and seal immedi- ately. If desired, a pinch of cinnamon may be added with the sugar.
CANNED PEARS
Pears should be firm to retain their form after cooking. It is not necessary to pare them. Cut in halves; remove cores. Drop into cold water to prevent their turning dark in color. Weigh them. Put one-third their weight of sugar in the preserving kettle. Add one pint water to each pound sugar. Boil five minutes. Add the pears. Cook gently until skin is readily pierced with a straw splint. Pack into hot sterilized jars, filled to overflowing with the boiling syrup. Seal immediately. Do not attempt to cook many pears at one time, for those that are cooked too long crumble and lose their form. Many people add a few slices of lemon, or a piece of ginger root for additional flavor. Bartlett pears are best for canning.
CANNED RASPBERRIES
6 quarts berries 1 quart sugar
Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve. Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries. Boil ten minutes, counting from the time they begin to boil. Skim well while boiling, and put into jars as directed.
22 325 L-L
CANNING AND PRESERVING
CANNED BLACKBERRIES
Follow the recipe for raspberries.
RASPBERRIES AND CURRANTS
5 quarts raspberries 3 pints currants
5 cups sugar
Heat, crush and press the currants through a sieve as directed in the recipe for raspberries; add the sugar and when the syrup begins to boil add the raspberries. Proceed as with raspberries.
CANNED CURRANTS
6 quarts currants 2 quarts sugar
Follow the recipe for raspberries.
CANNED BLUEBERRIES
6 quarts berries 1 pint sugar
1 cup water
Put berries, sugar and water in the preserving kettle; bring to a boil slowly and cook for fifteen minutes.
CANNED CHERRIES
6 quarts cherries 3 Dints sugar
l/2 pint water
Measure the cherries after the stems have been removed; stone them or not, as desired. Put the sugar and water in the preserving kettle and stir until the sugar is dissolved. Add the cherries; bring slowly to a boil and cook ten minutes.
CANNED GRAPES
6 quarts grapes 1 quart sugar
l/2 cup water
Squeeze the pulp out of the skins; cook for five minutes; rub through a sieve fine enough to retain the seeds; return to the preserving kettle with the water and skins; bring slowly to the
)iling point, removing the scum. Cook for fifteen minutes.
326 L-L
CANNING AND PRESERVING
CANNED RHUBARB
Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and covers, and set away in a cool, dark place.
CANNED GOOSEBERRIES
6 quarts berries 3 pints sugar
1 **nt water
Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes.
Green gooseberries may also be canned like rhubarb without sugar and sweetened when used.
CANNED PLUMS
4 quarts plums 1 quart sugar
1 cup water
Wash, drain and prick the plunis. Make a syrup of the sugar and water; put part of the fruit in the boiling syrup; cook five minutes; fill and seal the jars. Put more fruit in the syrup; remove and continue the process until all the fruit has been cooked.
CANNED PEACHES
8 quarts peaches 1 quart sugar
3 quarts water
Make a syrup of the sugar and water; bring to a boil; skim it and draw the kettle aside where the syrup will keep hot but not boil.
Pare the peaches, cutting them in half or not as desired. If in half leave one or two whole peaches for every jar, as the kernel improves the flavor. Put a layer of fruit in the kettle; when it begins to boil skim carefully; boil gently for ten minutes; put in jars and seal. Then cook more of the fruit in similar fashion. If the fruit is not fully ripe it may require a longer time to cook.
327 L-L
CANNING AND PRESERVING
CANNED PEARS
Follow the recipe for canning peaches. See also recipe, page 325.
CANNED CRAB APPLES
3 quarts apples 3 cups sugar
I quart water
Boil the syrup and skim it; add the fruit and cook gently until tender. It will take from twenty to fifty minutes, according to the kind of apple.
CANNED QUINCES
2 quarts quinces 3 cups sugar
1 quart water
Wash and drain the quinces; pare, quarter and core them and drop the pieces into cold water to which a little lemon juice has been added. Put the fruit over the fire with cold water to cover it; heat slowly and simmer gently until the fruit is tender. With a silver fork remove each piece as soon as it is tender and drain them on a platter. Strain the water in which the fruit was cooked; put one quart of it in the kettle with the sugar; bring to a boil and skim. Add the cooked fruit and boil gently for about twenty minutes.
CANNED PINEAPPLE
Select ripe fruit; pare and remove the eyes; slice them in half- inch slices and cut each slice into quarters. Fill the jars with fruit, within an inch of the top. Make a syrup of sugar and water in the proportion of a cup of sugar to a pint of water; fill the jars with this up to the top and process by the cold-pack method. See time-table for length of period of sterilization.
CANNING VEGETABLES
In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass tops, or tops without porcelain lining. Corn should be pressed or cut from the cob and packed at once into jars, and, in order to insure its keeping, the cold-pack method should be followed. See directions on page 318.
Peas may be packed in the same way as corn, but each jar must be filled with water; string beans require a shorter period of
328 L-L
gimiiydof0Four CANNING AND PRESERVING
cooking, but the jar manipulation is the same. See time-table, page 323. Add a teaspoon of salt to each jar of vegetables.
CANNED TOMATOES
Wash the tomatoes and plunge them in boiling water for about five minutes. Pare and cut them into small pieces; put them in the preserving kettle over the fire and heat slowly, stirring fre- quently to prevent their sticking, and removing the scum that rises. Boil for thirty minutes, counting from the time the whole mass begins to boil. Put in sterilized jars and seal. If canning by the cold-pack method, blanch, cold dip, and peel tomatoes; pack the best into the jars. Put the imperfect and broken pieces in the preserving kettle. Boil ten minutes. Strain, and pour over the tomatoes packed in the jars. Add one teaspoon salt to each jar. Process in sterilizer according to time-table.
CANNED MUSHROOMS
Wash the mushrooms carefully, but do not peel them. Pack them closely in glass jars; adjust the rubbers, and lay the lids on loosely. Stand the jars in the sterilizer. Cover. If hot-water- bath canner is used, bring the water to the boiling point and boil one hour and a half. If water-seal canner is used, boil one hour. If steam-pressure canner is used, boil thirty minutes. By this time, the mushrooms will have wilted down; so fill two jars by means of a third. Fill the jars to overflowing with boiling water. Return to sterilizer and process one-half hour,
PRESERVING FRUIT
Some fruits, such as strawberries, sour cherries, sour plums, etc., are better preserved with a large amount of sugar than simply canned. They are richer, however, and cannot be eaten in such abundance as canned fruits. The object in making pre- serves is to have the fruit permeated with a syrup sufficiently dense to prevent the entrance of bacteria. The cooking should be done slowly, below the boiling point, until both fruit and the surrounding syrup are clear and transparent.
A thick coating of paraffin makes a good cover. Melt the paraffin and pour it hot over the cold preserves. Allow the paraffin to become cold before covering the glasses with the lids. Wipe the outside of the glasses, label, and store in a cool, dry place.
329
CANNING AND PRESERVING pl3SS?S SK.5
Family of Four
ORANGE MARMALADE
1 dozen oranges Vz dozen lemons
Sugar and water
Select fruit that is firm and not too ripe. Omit the lemons if preferred. With a sharp knife slice the fruit very thin, throwing away the ends and removing the seeds. Weigh, and to each pound of fruit add two pints of cold water. Let this stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; weigh again; and to each pound of fruit and liquid add one pound of sugar. Boil until the fruit is trans- parent and the juice a rich syrup.
SPICED CURRANTS
5 pounds currants 2 tablespoons cinnamon
4 pounds brown sugar 2 tablespoons cloves
1 pint vinegar
Wash the currants and remove the stems. Place them with the other ingredients in a preserving kettle and boil gently for two hours. This makes five pint cans.
PRESERVED YELLOW TOMATOES
4 pounds small yellow tomatoes l/2 cup boiling water
3 pounds sugar Juice and rind of 1 lemon
Wash and dry the tomatoes and prick each one in five or six places. Stir the sugar in the water until dissolved; add the tomatoes and cook until clear. When half done add the lemon juice and the rind sliced very thin. When the fruit is clear, remove it with a skimmer; put in small jars, filling them two- thirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy; fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place.
RAISIN COMPOTE
3 navel oranges 3 pints currants
ll/2 pounds seeded raisins 3 cups cold water
3 cups sugar
Prepare the oranges as for marmalade and let them soak over night in the water. In the morning pick and wash the currants
332 L-L
CANNING AND PRESERVING
and add them with the washed raisins and sugar to the oranges; boil hard for about two hours and put in glass jars, closing them while hot. Serve with meat.
SPICED PEARS
4 pounds fruit l/2 ounce whole allspice
3 pounds sugar J/2 ounce whole cloves
1 pint vinegar Vfe stick cinnamon
Tie the spices in a small cheesecloth bag; boil ten minutes with the vinegar and sugar. Skim, add fruit and cook until tender. Remove the fruit; boil down the sugar and vinegar until syrupy; pour over the fruit in jars and seal.
Peaches, grapes, plums, cantaloup, quinces, watermelon rind and cucumbers may be prepared in the same way.
PICKLED CHERRIES
1 pound sugar 1 pint vinegar
Remove all specked cherries. Wash and stem. Bring vinegar to the boiling point, add the sugar, stir until dissolved. The cherries may be thrown into the boiling liquid, simmered three minutes, and put into sterilized jar; but the cold-pack method is much better. Use the vinegar syrup in place of plain syrup as directed. Process five minutes.
The morello cherries are most satisfactory for pickling, and can be used in many places instead of maraschino cherries for decorating and flavoring.
CITRON PRESERVE
6 pounds citron rind l!/2 quarts water
6 pounds sugar 4 lemons
l/4 pound ginger root
Peel and cut the rind into pieces of uniform size, rejecting all the seeds. Tie the ginger root in a piece of muslin so that it can be readily removed. Put the sugar, water, lemon juice and ginger hi a kettle; stir until the sugar is dissolved and the syrup clear. Remove any scum that rises and take out the bag of ginger. Add the citron and cook until it is clear but not soft enough to fall apart. Pour into sterilized jars and seal while hot.
The ginger may be omitted if the flavor of ginger is not Uked,
333 i,-L
CANNING AND PRESERVING
APPLE BUTTER
5 quarts apple pulp 1 teaspoon ground cloves
10 quarts new sweet cider 1 teaspoon ground allspice
Brown sugar 1 teaspoon ground cinnamon
The apples should be tart and the cider not more than two days old. Boil the cider down one half before measuring; put the pared and cored apples through a fruit press; measure them and add to the cider. Cook slowly, stirring frequently, and when the butter begins to thicken sweeten to taste with brown sugar. Continue cooking until of the consistency of soft jam; pack while hot in sterilized jars or glasses and keep in a cool place»
PEACH BUTTER 4 pounds peaches 2 pounds sugar
Select ripe peaches and peel and stone them before weighing. Cut them in pieces and put them through a fruit press. Put over the fire in a porcelain kettle and cook slowly until of the consistency of marmalade, stirring occasionally to prevent stick- ing. Add the sugar; stir until dissolved; cook rapidly for fifteen minutes, then place the kettle on the back part of the stove and keep warm until the butter is of the desired consistency. Pack in jars or tumblers.
TUTTI-FRUTTI
Preserve the various fruits as they come in season, following the recipe for Preserved Strawberries on page 372, and sealing in separate jars. When the desired number of fruits have been preserved, empty all into the preserving kettle; mix well; bring to a boil and when cool put into glass jars or tumblers. Pineapple, cherries, peaches, apricots, white grapes and the berries are the best fruits to use.
JELLY-MAKING
To be successful in jelly-making it is necessary to understand a few of the simple underlying principles. The making of jelly is possible through the presence in the fruit of pectin, a carbo- hydrate, somewhat similar in its properties to starch. This element exists in largest quantities in the following fruits: cur- rant, apple, quince, grape, blackberry and raspberry; so that these fruits are preferred for jelly-making. Moreover, the pec-
334 u-i.
CANNING AND PRESERVING
tin is at its best when the fruit is just ripe or a little under-ripe. Last, it must be remembered that if the juice ferments or if the cooking of the jelly is continued too long, the pectin undergoes a change and loses its power of gelatinizing.
After insuring the presence of the pectin, the matter of next importance is to add the right quantity of sugar. The rule is to measure the juice and add an equal amount of sugar; but the rule must be followed with discretion. If the fruit contains an unusual percentage of sugar, less sugar should be added; if it is less sweet than usual, more should be added to make up the deficiency. The sugar will dissolve more quickly if first heated in a moderate oven, and will then in no way interfere with the cooking.
Jelly should be put into glasses that have been thoroughly sterilized and covered according to the directions given under "Preserving Fruit." It should, however, stand twenty-four hours before being covered. If possible lay a sheet of glass over the tumblers and stand them in a sunny window.
APPLE JELLY
Wash the apples; remove stem and blossom ends and cut into quarters. Put them in a preserving kettle, adding enough cold water to come nearly to the top of the apples. • Cover and cook gently until the apples are soft and clear. Mash the apples and drain them through a sieve in which two thicknesses of cheese- cloth have been laid or through a jelly bag. Avoid squeezing the bag or the jelly will be clouded. Boil twenty minutes and add the heated sugar, allowing two cups or one pound to every pint of juice. Boil five minutes; skim, and test by putting a teaspoon of juice in a cool saucer. If it jellies at once, remove from the fire and pour into sterilized glasses.
QUINCE JELLY
Follow the recipe for Apple Jelly, using part apples if desired, and saving the better parts of the fruit for canning.
MINT JELLY
Follow the recipe for Apple Jelly, adding oil of peppermint to flavor.
335 L-L
CANNING AND PRESERVING F«p£unynfl
CURRANT JELLY
Wash and pick the currants, but do not remove the stems. Put them in the preserving kettle, crushing a few in the bottom first; heat slowly, stirring frequently. When the currants are hot, mash them with a potato masher and let them drip the same as the apples for apple jelly. After this put the cloth or bag over another dish and press out as much juice as possible, using this for a second quality of jelly. Return the clear juice to the kettle, adding a pint of granulated sugar to every pint of juice. Stir until the sugar is dissolved; place over the fire; bring to a boil; set aside and skim. Repeat this process three times; test by a few drops on a cool saucer; if it jellies remove from fire and pour it into sterilized glasses.
RASPBERRY AND CURRANT JELLY
Follow the recipe for Currant Jelly, using half raspberries and half currants.
RASPBERRY JELLY
Follow the recipe for Currant Jelly.
BLACKBERRY JELLY
Follow the recipe for Currant Jelly.
STRAWBERRY JELLY
To five quarts of strawberries add one quart of currants and proceed as with Currant Jelly; but boil fifteen minutes.
GREEN-GRAPE JELLY
Follow the recipe for Apple Jelly.
RIPE-GRAPE JELLY
Choose acid grapes, as the sweet, ripe grapes contain too much sugar. Follow the recipe for Currant Jelly.
PLUM JELLY
Use one pint of water to four quarts of fruit. Cook gently until the plums fall to pieces; strain, and proceed as with currant jelly.
336 M,
PICKLES
For first course, he ate six dozen pickles — and in a trice everything on the table had disappeared!
— Jack the Giant Killer.
PICKLES
THE sharp, spicy flavors of pickles, catsups, and sauces often whet the appetite and render many cold dishes, especially cold meats, more acceptable to the palate.
MIXED PICKLE
1 quart large cucumbers cut in cubes 1 quart small cucumbers left whole 1 quart small silver-skinned onions
1 quart green tomatoes chopped coarse
2 red sweet peppers chopped fine
1 large cauliflower broken in small pieces
Wash the vegetables and pour over them a weak brine solution made of a quart of water and a cup of salt. Let stand twenty-four hours; bring to a boil in same solution; drain and make the dress- ing.
MIXED-PICKLE DRESSING
6 tablespoons mustard 1 cup flour
1 tablespoon turmeric 2 cups sugar
2 quarts vinegar
Mix the ingredients thoroughly and cook until thick. Stir in the pickles; heat thoroughly; empty into glass jars and stand away until needed.
GREEN TOMATO SAUCE
4 quarts green tomatoes 1 tablespoon salt
1/2 small onion 1 tablespoon mustard
1 pint vinegar 1 tablespoon black pepper
1 tablespoon sugar 1 tablespoon whole allspice and cloves
Wash the tomatoes; remove the stem and blossom ends; slice them without peeling and put them to soak in salt and water over night. In the morning drain them; add the other ingredients and stew until tender Keep in glass jars
339 L-L
Planned for • Family of Four
CHILI SAUCE
4 quarts ripe tomatoes 3 cups vinegar
l/2 pound brown sugar 2 cups small onions
1/2 cup salt 2 tablespoons horseradish
1/2 ounce cloves i/2 ounce celery seed
*/2 ounce cinnamon 1/2 ounce allspice
1/2 teaspoon mustard i/2 teaspoon black pepper l/2 red pepper
Measure the tomatoes after they are peeled and chopped; put them over the fire and simmer for one hour. Chop the onions; grate the horseradish and grind the spices. Add all the other in- gredients to the tomatoes; simmer for one hour longer and seal while hot in large-necked bottles that have been thoroughly steril- ized.
PICKLED PEPPERS
Cut the stems out in a round circle with a sharp knife and lay them aside to replace later. Fill the peppers with a mixture of finely chopped cabbage, grated horseradish, mustard seed and salt. Wash the peppers in cold water; fill them; replace the stem; tie them with a soft cord to keep the lids in; pack them in stone jars and fill up with cold sharp vinegar. They will be ready for use in two weeks.
PICKLED TOMATOES
4 quarts tomatoes 1 teaspoon allspice
8 blades mace 2 small red peppers sliced
1 teaspoon whole cloves Cider vinegar
Choose the small pear-shaped or cherry tomatoes; wash and dry them; put them in glass jars that can be made air-tight. Fill the jars three fourths full; add the spices and peppers and fill to the top with cold vinegar. Set in a cool dark place. This pickle will be ready in three weeks' time.
TOMATO CATSUP
, 8 quarts tomatoes % teaspoon red pepper
V2 quart cider vinegar 1/2 tablespoon black pepper
Y± cup salt 1 head garlic or i/2 onion
*/2 ounce whole cloves
Cut the tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add the other ingredients; mix thoroughly and boil about three hours or until reduced one half. Bottle without straining and seal.
340 *-i.
Planned tor a PICKLES
Family of Four
PICKLED CUCUMBERS
100 small cucumbers 1 tablespoon mustard seed
1 pint salt „. 1 tablespoon whole allspice
Alum size of a nutmeg 1 root horseradish
Boiling water 2 small red peppers Boiling vinegar
Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water. Cover the jar tightly and let stand for twenty-four hours; remove the cucum- bers; dry them and place them in another jar in layers alternately with the spices and grated horseradish. Have the jar about two thirds full of cucumbers and pour over them sufficient boiling- vinegar to fill the jar. When cold, cover closely and stand away.
MUSHROOM CATSUP
1 pint mushroom liquor % ounce green ginger root
l/2 ounce peppercorns % ounce cloves
*4 ounce allspice 1 blade mace Salt
Wash and look over the mushrooms carefully; put them in an earthen jar with alternate layers of salt. Let stand for twenty- four hours in a comparatively warm place; put through a fruit press and add the ginger root cut into small pieces. Measure the liquor; add peppercorns and simmer for forty minutes; then add the spices and boil for fifteen minutes. Take from the fire and cool. Strain through a cloth; bottle and seal.
GRAPE CATSUP
5 pounds ripe grapes
2 cups vinegar 5 cups sugar
1 teaspoon each ground cinnamon, cloves, allspice, pepper, salt
Put stemmed grapes into the preserving kettle with just enough water to prevent burning. Boil to a pulp. Strain, and add other ingredients. Boil until rather thick. Bottle, cork, and seal.
PICKLED NASTURTIUM SEEDS
1 cup vinegar 1 tablespoon salt
3 peppercorns Nasturtium seeds
23 341 L-L
Planned tor a Family of Four
Pour the vinegar into a large mouth pint bottle. Add the salt and peppercorns. Gather the nasturtium seeds on a dry day, and wipe them clean with a damp cloth. Add them to the vinegar. If there are not enough to fill the bottle, it will do no harm to add to them from day to day. When full, seal the tops by dipping them into melted sealing wax or paraffin. They will be ready for use in a few months. Serve in sauce with lamb or mutton.
348
BEVERAGES
Strong tea and scandal — bless me, how refreshing!
— Sheridan's School for Scandal.
344
' BEVERAGES
COFFEE, tea, and cocoa are stimulants affecting the circula- tion and nerves. Taken in moderation, they cheer and do not harm the healthy person if rightly prepared; but tea and coffee can be so treated as to draw out their caffein, theine, and tannic acid to such a degree as to render them exceedingly harmful. For persons who find their use unfavorable, there are substitutes on the market, made of roasted and toasted cereals.
COFFEE
5 tablespoons ground coffee 4 cups boiling water White of 1 egg (or less) 1 cup cold water
Use an aluminum or granite-ware pot and always make the coffee fresh, scalding the pot each time before using.
Wash the egg; break and beat slightly. Add half the cold water; mix some with the coffee; put in the pot and add the boiling water. Bring to the boiling point; add the remainder of the cold water to hasten the grounds in settling. Stand the pot where it will keep hot but not boil for five minutes; then serve at 0nce, as coffee allowed to stand becomes flat and loses its aroma.
The egg is not necessary; but most cooks use a clean shell or a little of the white of an egg. Others beat the whole egg with a little water, but use only a portion of it, keeping the rest for further use in a covered glass in the ice chest.
INSTANTANEOUS COFFEE
6 tablespoons pulverized coffee 6 cups boiling water
A variety of pots are on the market for making instantaneous coffee, all containing a strainer to hold the coffee, which must be pulverized, not simply ground. Put the coffee in the strainer; scald out the pot; adjust the strainer and set the pot where the coffee will keep hot but not boil. Pour on freshly boiled water slowly, covering between additions. When filtered pour off one cup and let it run again through the strainer. Serve at once.
345 L-L
BEVERAGES
SERVING COFFEE
Cream is usually served with coffee, but scalded milk renders the coffee more digestible than does cream. Fill the cup one fourth full of hot scalded milk; pour on the freshly-made coffee, adding sugar if desired.
Whether cream or milk is used, it is better to pour the coffee on the cream or milk.
After-dinner coffee should be made very strong arid served black.
COFFEE IN BULK
1 pound ground coffee 9 quarts water
1 egg
Mix the coffee with the egg that has been thinned by a little water, and tie it into four muslin bags. Let these soak in the water for three or four hours; bring to a boil and serve.
This amount will serve fifty persons.
TEA
2 teaspoons tea 4 cups boiling water
Use an earthen or china teapot and have water freshly boiled. Scald out the teapot; put in the tea and pour on the boiling water. Let stand in a warm place for five minutes ; pour off and serve.
Never let the tea boil; never let it stand a long time on the leaves; and never make more by adding fresh leaves to the old.
RUSSIAN TEA
Make the tea as usual. Serve with thin slices of lemon from which the seeds have been removed.
TEA PUNCH
1 quart tea Juice of 6 lemons
1 pound sugar Juice of 2 oranges
1 lemon sliced
Make the tea as usual; add sugar and fruit juices, cracked ice and more water as desired. Serve in a punch bowl with thin slices of lemon floating on the top.
346 L-L
BEVERAGES
ICED TEA
Make tea as usual; pour it off the leaves; sweeten to taste, and when cool stand in the refrigerator until serving time. Have the glasses filled with cracked ice and have thin slices of lemon cut to serve with the tea.
HOT CHOCOLATE
2 ounces unsweetened chocolate 1 cup boiling water
3 tablespoons sugar 3 cups bot milk Small piece stick cinnamon 1 teaspoon vanilla
Scrape the chocolate very fine; add the sugar, cinnamon and water; stir over the fire until the mixture is smooth; then add the milk. Return to the fire for a minute; remove; add the vanilla; beat well; pour into a chocolate pot and serve plain or with whipped cream.
COCOA
4 teaspoons cocoa Little cold milk 4 teaspoons sugar 4 cups hot milk
Mix the cocoa and sugar, and stir together with a little cold milk until smooth. Stir this mixture into the hot milk; boil two minutes and serve.
CHOCOLATE SYRUP
2 cups sugar 1 cup cocoa
2 cups water y2 teaspoon salt
Dissolve the sugar in one cup of water and boil five minutes. Mix the cocoa with the other cup of water and add to the boiling syrup. Boil slowly for ten minutes; add salt; cool and bottle for future use.
This syrup will keep a long time in the ice chest in summer and may be used for making delicious drinks.
CHOCOLATE NECTAR
Put into a glass two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the glass with soda water, Apollmaris, or milk. Drop a little whipped cream on the top,
347 L-L
BEVERAGES
FRUIT DRINKS
The success f lemon-, orange- and pineapple-ade depends in large degree upon the way they are made. It is best to make a syrup as for sherbets, using one cup of granulated sugar to one cup of water. Put the sugar in cold water over the fire; stir until the sugar is dissolved; then cook until the syrup spins a fine thread. Take from the fire and add the fruit juices while the syrup is hot. If lemonade is desired, lemon should predominate, but orange or pineapple juice or both should be added to yield the best result. Small pieces of fresh pineapple, fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor. Shaved or very finely cracked ice should be used.
QUICK LEMONADE
2 lemons 1 quart water
4 tablespoons sugar Cracked ice
Wash the lemons and squeeze the juice; mix thoroughly with the sugar, and when the sugar is dissolved add the water and ice, and a little fresh fruit or slices of lemon if convenient*
EGG LEMONADE
2 lemons 4 tablespoons sugar
2 eggs 3 cups water
1 cup cracked ice
Break the eggs and beac the whites and yolks separately. Mix the lemons, sugar, water and ice as for lemonade; add the eggs; pour rapidly back and forth from one pitcher to another and serve before the froth disappears.
GRAPE JUICE
10 pounds grapes 2 pounds sugar
1 quart water
Wash and stem the grapes; put them in a preserving kettle and crush slightly. Bring to a boil and cook gently for half an hour. Strain though cheesecloth or jelly bag, pressing out all the juice possible; return to the fire with the sugar; cook for fifteen minutes; strain again; reheat and pour into sterilized bottles, thoroughly heated. Put in sterilized corks and dip the neck of the bottle in hot sealing wax,
348 L-L
Planned for a UT7T7T?T> A ^17C!
Family of Four _^ IS J/ V il/KA IjJ/O
OTHER FRUIT JUICES
Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar. For currant juice use four times as much sugar as for grape juice.
FRUIT SYRUPS
Fruit syrups may be made like fruit juices, only using more sugar — at least half as much sugar as fruit juice.
RASPBERRY VINEGAR
4 quarts raspberries 1 quart vinegar
Sugar
Put two quarts of raspberries in a bowl and cover them with the vinegar; cover and stand in a cool place for two days. Mash the berries; strain the vinegar through cheesecloth; pour it over two quarts of fresh raspberries; let stand for another two days; strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice. Heat slowly, skimming when the vinegar begins to boil. Boil twenty minutes and put in sterilized bottles. Serve as a drink, using two tablespoons to a glass of water.
FRUIT PUNCH
1 cup sugar 1 cup lemon juice
1 cup hot tea 1 quart Apollinaris
1 cup orange juice 1 cup pickled cherries
1 orange sliced
Pour the hot tea on the sugar and when the latter is dissolved add the other ingredients. Serve in a punch bowl with a large block of ice.
Substitute pineapple or strawberry juice for the tea if preferred.
FRUIT PUNCH ACCOMPANIMENTS
Meringues Kisses
Cookies Little sponge cakes
Jumbles Vanilla wafers
Fancy sandwiches Salted nuts Mint candy
349
BEVERAGES
FIVE O'CLOCK PUNCH (For large party)
4 cups sugar 1 pint boiling water
1 pint cold water 6 oranges
4 lemons 3 bananas
1 pineapple J/2 cup Maraschino cherries
1 pint grape juice
Pour the boiling water on the sugar, and let stand and cool while preparing the fruit. Slice two oranges and two lemons and cut into small pieces. Place in the punch bowl with the cold water and a block of the ice. Add the pineapple and bananas, sliced. Add the juice of the remaining oranges and lemons; then the sugar and water. Just before serving, add the grape juice and cherries. If desired, a pint of ginger ale or Apollinaris may be added in place of the cold water.
350
INVALID COOKERY
The cooky not the physic, saved my life.
— Quaint Tales
352
INVALID COOKERY
^ j^HE proper feeding of an invalid plays an inestimable part in A his recovery. The general rules to remember are: Give only food that is easily digested, served as temptingly as possible. When the temperature is high, water and liquid food should be given freely to repair the rapid waste caused by fever. As the fever abates, semi-solid foods may be used: and as convalescence advances, soft foods such as eggs, toast, and simple puddings.
LAMB BROTH
2 pounds neck of lamb 1 teaspoon salt
1 quart cold water
Clean the meat with a damp cloth; remove the skin and fat; cut the meat into small pieces and hack or separate the bones. Put bones and meat into a saucepan; add cold water; let stand one hour; then heat gradually and let it cook below the boiling point for two hours. Strain through a sieve; season and serve, adding a little boiled rice if desired,
BEEF TEA
1 pound ground lean beef 1 pint cold water
Salt and pepper
Choose beef from the under side of the round, as that contains the greatest strength, and have it ground. Put it in a closely covered saucepan and let it stand on the range, without boiling, for twenty minutes; then boil for six minutes; strain and season.
OATMEAL GRUEL No. 1
1 tablespoon oatmeal 1 pint milk or water
3 tablespoons water Pinch of salt
Mix the oatmeal with the three tablespoons of water. Boil the pint of milk or water and into it pour the oatmeal slowly, Season and boil for five minutes, stirring constantly.
353 I,-L
INVALID COOKERY
OATMEAL GRUEL No. 2
1 quart water Milk 3 tablespoons oatmeal Sugar
l/2 tablespoon butter
Boil the water and into it stir the oatmeal; boil until it thickens, stirring constantly. Then pour it into a double boiler and let it cook for three or four hours. Thin with rich milk; strain care- fully; add the butter and sweeten to taste.
If sugar is not desired, salt may be substituted.
INDIAN GRUEL
2 tablespoons corn meal Salt
1 quart water Sugar
Mix the meal with a little cold water. Boil the quart of water; pour it on the corn meal; beat well; return it to the saucepan and boil fifteen or twenty minutes. Add a little salt and sweeten to taste.
SAGO GRUEL
2 tablespoons sago 1 pint cold water
Sugar
Soak the sago for an hour in cold water sufficient to cover it; add the pint of water; place over a slow fire and stir until the sago is dissolved and becomes thickened. Sweeten to taste, and if too thick add a little boiling water.
If desired, add flavoring and a little nutmeg.
EGG GRUEL
1 egg 1 cup hot milk
1 teaspoon sugar Grated nutmeg or lemon juice
Beat the yolk of the egg with the sugar until light; add the well-beaten white; pour over this the hot milk; flavor and serve at once.
CRACKER GRUEL
2 tablespoons powdered cracker l/2 cup milk
y2 cup boiling water V4 teaspoon salt
Pour the water over the cracker; add the milk and salt; bring to a boil and serve.
354 L-L
INVALID COOKERY
ARROWROOT
2 teaspoons arrowroot 1 pint milk or water
Sugar
Mix the arrowroot in a little cold water. Boil the water or milk; stir in the arrowroot and boil until thickened and clear, stirring constantly. Sweeten to taste.
ARROWROOT WATER
2 pippin apples 1 teaspoon arrowroot
1 quart water Sugar
Pinch of grated nutmeg
Wash the apples and cut them into small pieces, removing the core. Put them in the cold water over the fire and boil until the apples are soft, which will take an hour or more. Mix the arrow- root in a little cold water until perfectly smooth; stir into the apple water; let all boil together for ten minutes; strain through a sieve; sweeten to taste and set aside to cool. Serve as a drink with a little grated nutmeg over the top.
FLAXSEED TEA
1 tablespoon flaxseed 1 lemon
1 quart boiling water Sugar
Put the flaxseed in a pitcher and pour over it the boiling water. Add the juice of the lemon and a few strips of peel, cut off with a sharp knife. Sweeten to taste. This, taken at bed-time, is an excellent remedy for a cold.
TOAST WATER 2 slices bread
3 pints boiling water tablespoons currant jelly
Cut the bread half an inch thick; toast very brown on both sides, but do not scorch. Break them in pieces; pour the boiling- water over them; add the currant jelly and stir until it is thor- oughly dissolved. When cold, strain and serve, adding cracked ice if desired.
355
INVALID COOKERY
ALBUMENIZED WATER
1 cup cold water 1 teaspoon lemon juice
White of 1 egg 1 teaspoon sugar
Put the water, egg, lemon juice and sugar in a covered jar and shake until all the ingredients are thoroughly blended. Stand on the ice and shake again just before serving.
RICE WATER
1 tablespoon rice 1 quart water or milk
Sugar
Wash the rice and put it over the fire with the quart of water. When it comes to a boil set it where it will simmer until the rice becomes a pulp. Let it settle; pour off and sweeten to taste. Serve either hot or cold.
PANADA
2 stale rolls Boiling water
1 tablespoon sugar Grated nutmeg
Toast the rolls very brown, but do not scorch them; break into a bowl; sprinkle with sugar and a little grated nutmeg and pour over them sufficient boiling water to moisten thoroughly.
If desired, a little -flavoring may be added.
FRENCH PANADA
1 stale tea biscuit % teaspoon butter
Boiling water Yolk of 1 egg
Salt 2 tablespoons milk
Break the biscuit into a saucepan; pour over it boiling water sufficient to cover; boil five minutes; add butter and a little salt and mix well. Then stir in the egg yolk, well beaten in the milk; bring all to a boil and serve.
MILK TOAST No. 1
1 cup scalded milk l/4 teaspoon salt
3 slices buttered toast
Spread fresh toast with butter and sprinkle with salt. Pour the scalded milk over the toast and serve at once.
356 L-I,
INVALID COOKERY
MILK TOAST No. 2
1 cup scalded milk 1 tablespoon flour
1 tablespoon butter V4 teaspoon salt
3 slices toast
Cook the flour in the butter, but do not brown it; add the milk gradually; season and pour over the toast.
CREAM TOAST
1 slice bread 1 cup cream
Salt
Cut the bread half an inch thick and toast it brown on both sides. Lay it on a hot plate; sprinkle with salt; pour over it the cream, heated but not boiled, and serve at once.
SOAKED CRACKERS
Place several soda crackers in a soup plate; pour over them boil- ing water and let stand for about a minute. Drain off the water and serve with butter and salt, butter and nutmeg, cream and salt, or cream and sugar.
Hot milk may be substituted for the boiling water if desired.
EGG MILK-SHAKI
I egg 1 teaspoon vanilla
1 teaspoon sugar Milk to fill glass
Grated nutmeg
Beat the egg separately and then together; add sugar and flavoring, using a larger quantity if desired. Turn into a glass; fill the glass with milk; shake well and grate a little nutmeg over the top.
This is delicious when frozen. Make a custard of the egg, milk and sugar, using an extra quantity of sugar. When almost frozen add the flavoring and an equal quantity of sweetened whipped cream.
SUNSHINE ORANGE
Soak an orange in hot water for half an hour, until it is heated to the core. Remove the skin, which will peel easily, and the pulp will be sweet, as if the orange had just been picked in the sun.
24 357 Ir-l
INVALID COOKERY
LEMON FOAM
1 cup water % cup sugar
1 level tablespoon cornstarch White of 1 egg
1 lemon
Dissolve the cornstarch in a little water; add the remainder of the water and the sugar and cook rapidly for three minutes, stirring constantly. Remove from the fire; stir in the white of the egg, beaten stiff, and the juice of the lemon. Turn into molds; let stand for twelve hours and serve.
LEMON WHEY
1 cup milk 1 small lemon
1 teaspoon sugar
Heat the milk; add the lemon and let it stand over the fire until the curd separates; strain; add the sugar and serve hot or <x>ld.
WHIPPED APPLE SAUCE
1 cup apple sauce White of 1 egg
Grated nutmeg
Beat the egg very stiff, alone and then with the apple sauce; add more sugar if necessary; serve in a sherbet glass, sprinkling a little grated nutmeg over the top.
CUSTARD
2 eggs Sugar
1 cup milk 1 teaspoon vanilla
Beat the eggs; stir them into the milk; sweeten to taste and cook in a double boiler. Stir until the mixture begins to thicken; remove from the fire and when the steam has passed off add the vanilla.
Lemon or other flavoring may be used in place of the vanilla if desired.
CALF'S FOOT JELLY
4 calves' feet Vz pound powdered, sugar
3 quarts water 2 lemons
Whites of 2 eggs
Clean the feet thoroughly and boil them slowiy untL the three quarts of water are reduced to one! Strain and set ctway until
INVALID COOKERY
cold; remove the grease and place the jelly in a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs; let all boil together for a few minutes * pour into bowls or glasses and set away to cool. This is much more nour- ishing than the commercial gelatine.
POTATOES ON THE HALF-SHELL
Bake large, smooth potatoes; cut each in half lengthwise; scrape out the inside, leaving the skins whole. Beat the potato to a cream with melted butter and cream; season with pepper and salt, and fill the "shells," rounding the potato on top. Put a speck of butter on each half and brown slightly in the oven.
Potatoes on the half-shell are more delicate than the ordinary baked potato.
KOUMISS
2 quarts new milk 2 tablespoons water
2 tablespoons sugar Va cake compressed yeast
Let the yeast dissolve in the water; add it to the sugar and milk and let the mixture stand in a warm place for about ten hours or until it has thickened. Pour from one vessel to another until thoroughly smooth; bottle and keep in a warm place for twenty- four hours, or longer in winter. Cork the bottles tightly and tie the corks down. Shake for a few moments before using.
STEWED FIGS
1 pound figs 1 pint water
Wash the figs thoroughly and put them to soak over night in the pint of water. Bring them to a boil in the same water and let them cook until the syrup is reduced about one hall.
TAPIOCA
1/2 cup tapioca 1 tablespoon lemon Juice
1 pint boiling water Sugar
Grated nutmeg
Soak the tapioca in water sufficient to cover it; stir it into the boiling water and let it simmer until thoroughly dissolved. It too thick, add more boiling water. Sweeten to taste; add the lemon andgrate ft lit tie nutmeg over the top.
359 L-L
INVALID COOKERY
BEEF PATS
Scrape clean, uncooked beef until you have the desired quantity of paste; make it into tiny pats; put each pat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter.
CHICKEN PANADA
1 cup cold chicken 1 pint milk
1 cup water 1 tablespoon butter
1 tablespoon cornstarch Salt and pepper
Chop the chicken very fine and put it over the fire with the water. When boiling, add the cornstarch moistened in a little cold milk; then add the pint of milk; bring to a boil; add the seasoning and butter and serve.
OYSTERS ON TOAST
6 oysters Salt and pepper
l/2 tablespoon butter 1 slice toast
Put the oysters and butter in a pan, without any juice, over the fire; bring to a boil and serve on a slice of toast, delicately browned on both sides and slightly buttered.
SQUABS OR ANY SMALL BIRDS
Clean and singe the squabs the same as chicken. Split them down the back; flatten with a rolling-pin and broil over hot coals. Put them on a hot plate; butter slightly and season with pepper and salt. Serve on buttered toast
360 L-L
FIRELESS COOKERY
What! Cook without fire? Aye, an' it can be done.
— Fables of a Rolling Pin.
362
FIRELESS COOKERY
time saver, fuel saver, and nutriment saver, the fireless cooker has proved itself to be one of the most useful of cook- ing devices, well worthy of the serious attention of the conserva- tive housekeeper. The construction of the device is simple, being the same in principle as the thermos bottle. The outside box is lined with non-conducting materials, such as mineral wool and asbestos, with inside compartments or wells to hold the food containers. When the heated vessel is tightly enclosed, the heat is retained and continues the process of cooking. Usually the cooker is equipped with radiator disks of metal or stone, which, when fully heated on the stove and placed in the compartment with the food container, materially increase the rapidity of cook- ing. Many dishes may be cooked without the use of radiators; but no cooker is complete without them, since their intense heat makes possible the baking of bread, cakes, and pies, the roasting and stewing of meats, and in fact, the cooking of almost any dish that can be prepared on the modern cooking range.
Not only does the fireless cooker mean a tremendous saving of fuel, and of energy on the, part of the housewife, but it produces better results with many dishes than are possible with coal or gas. Cereals, for instance, which require long heating and which it is almost impossible to cook properly on a gas stove, are delicious when prepared by the fireless method. The slow, even heat cooks beans, rice, macaroni, and similar dishes more thoroughly, and improves their digestibility and flavor. Meats retain all their nutriment and, being cooked in their own juices, are more savory. The recipes given in this chapter are arranged for the cooker with radiators; but all of them, with the exception of those for roasting and baking, can be used for any cooker. Where there
363 L-L
FIRELESS COOKERY Fa"Xnrf
are no radiators, and where you are cooking things which require a great length of time, it is a good plan to remove the container from the cooker when the time is half gone and reheat it over the fire. In doing so, as in preparing the dish for the cooker in the first place, the container must not be uncovered before returning it to the cooker, or steam will escape and the food cool.
In considering labor-saving and fuel-saving devices, the steam pressure cooker should be mentioned. While it requires fire for operation, the intense heat caused by steam under pressure so reduces the length of time required for cooking that there is great saving of fuel, and cheaper cuts of meat, dried beans and peas, and other foods which usually need long, slow cooking are much more quickly and thoroughly done.
Among the many inventions since the days of open-fireplace cookery the automatic electric oven cooker, which of itself turns the power off upon attaining a certain registered temperature, is a most desirable acquisition where electricity is not too costly for its operation. Aladdin and his lamp were not more wonderful!
CEREALS
To cook cereals in the cooker to best advantage there should be a double-boiler receptacle. Fill the large outer pail with water and bring it to a boil. In the upper vessel put the required amount of water; stir in the cereal; season to taste; heat and stir slowly until it begins to thicken — about ten minutes. Place the smaller kettle inside the larger and set away in the cooker; leave over- night and in the morning beat up well and reheat. If the grains are desired separate, cook a less time and do not beat.
ARROWROOT GRUEL
2 tablespoons arrowroot 1 teaspoon salt
1 quart boiling water 1 teaspoon sugar
Few drops vanilla
Mix the arrowroot with just enough cold water to form a thin paste; add part of boiling water; mix well and add remaining hot water. Boil for five minutes and place in cooker for one hour. Cool; add a few drops of vanilla and a little cream if desired.
364 L-L
FIRELESS COOKERY
BARLEY MUSH
l/2 cup Dane? mea* 1 teaspoon salt
2l/z cups water
Stir the meal slowly into the boiling salted water, being careful not to let it lump. Cook for ten minutes and place in cooker for eight hours or over night.
CORN-MEAL MUSH
J/2 cup corn meal 1 teaspoon salt
23/4 cups water
Slowly stir the mea' into the boiling salted water, being careful not to allow it to lump. Let boil slowly for ten minutes; place in cooker and allow ty> remain eight to ten hours or over night.
If you wish to fry the mush use only two cups of water,
CRACKED WHEAT
3/4 cup cracked wheat 3 cups water
% teaspoon salt
Soak the cracked wheat in two cups of water for two hours. Heat remaining water to boiling point, add salt and the cracked wheat with the water in which it has been soaking. Boil for ten minutes; place in cooker over night.
The flavor will be greatly improved if the wheat is slightly browned in the oven before soaking.
GRAHAM MUSH
I cup graham flour 3 cups water
1 teaspoon salt
Stir the flour slowly into the boiling water, being careful not to allow it to lump. Boil slowly for five minutes and place in cookei over night.
HOMINY
1 cup hominy 2 teaspoons salt
4l/z cups boiling water
Soak the hominy over night, keeping it in a warm place if pos- sible. Drain and add boiling water. Boil fifteen minutes and place in the cooker all day*
365 L-L
FIRELESS COOKERY
OATMEAL
I cup oatmeal 3 cups water
1 teaspoon salt
Stir the meal into boiling salt water; boil for five minutes and place in the cooker over night*
PETTIJOHN'S BREAKFAST FOOD
1 cup cerea) 3 cups water
1*72 teaspoons salt
Stir the cereal into boiling salted water, allow it to boil for five minutes and place in cooker over night
RALSTON'S BREAKFAST FOOD
*/2 cup cereai 3 cups water
1 teaspoon salt
Allow the water to boil hard, add salt and slowly stir in the breakfast food, being careful not to allow it to lump. Boil slowly for five minutes and place in the cooker over night.
BOILED RICE
*/2 cup rice 2*/2 cups water
1 teaspoon salt
Clean and wash the rice; then stir it into boiling salted water and allow to boil five minutes. Place the kettle in the cooker and allow it to remain for three hours or over night.
RICE AND FIGS
Cook the rice the same as Boiled Rice, adding just before placing in the cooker a cup of figs which have been washed, stemmed and cut into small pieces* Dates may be used in the same manner
ROLLED WHEAT
1 cup wheat 2*/2 cups water
1 teaspoon salt
Have the water boiling directly over the fire. When it boils rapidly stir the cereal in with a fork to prevent lumping. Let it boil slowly five minutes; place in the cooker and let it remain for four or five hours, or over night.
FIRELESS COOKERY
CREAM OF WHEAT
l/z cup cream of wheat 3 cups water
l/2 teaspoon salt
Cook the same as Rolled Wheat.
SOUP
The real value of soup is brought out in a fireless cooker. Meats and bones for soup cost but little and the real expense of the dish — the long cooking over a fire, is done away with. The foundation of all soups is the juice or extracts of meats, poultry, etc., that are used, and the true flavor and the nutriment of these things are best preserved by the fireless method of cooking.
BROWNED SOUP STOCK
4 pounds soup meat and bone % teaspoon pepper
1 onion 1 stalk celery
2l/2 quarts water 1 turnip
1 tablespoon salt 1 carrot 1/2 bay leaf
Wipe the meat and cut it into small pieces. Brown about one third in a frying pan with a little suet and an onion. Place bones and remaining meat in kettle; add two quarts of water and allow to stand for one hour. Add two cups of water to the meat ii* the frying pan; boil one minute and add to the meat in the kettle. Add seasoning and diced carrots and turnips. Bring th^ entire mixture to a boil and allow it to simmer ten minutes. Place in the cooker for eight hours. Remove and skim fat from top before using. Use one radiator or cook a longer time.
WHITE SOUP STOCK
4 pounds knuckle of veal 2 teaspoons salt
1 onion 6 peppercorns
Small bay leaf 1 stalk celery 8 cups water
Wipe the meat and cut into small pieces. Have bone cracked and place this with the meat in the kettle; add seasoning and onion and celery cut into small pieces. Add water and allow to stand an hour. Boil slowly thirty minutes and place in cooker eight hours. Pour soup through several thicknesses of cheesecloth and it will be very clear. Use one radiator or cook a longer time.
367
FIRELESS COOKERY
BEAN SOUP
1 cup navy beans 2 stalks celery
2 quarts water 1 tablespoon salt
1 small onion l/4 teaspoon pepper
2 tablespoons butter
Soak beans over night; drain and add two quarts of cold water. Add chopped celery and onion, also salt and pepper. Boil slowly for fifteen minutes. Place in cooker for four hours. Rub through sieve; add butter and serve. Use one radiator or cook a longer time.
CHICKEN SOUP
Clean and dress the chicken; place in kettle and add six cups of cold water, a few celery leaves and two teaspoons of salt. Boil slowly for twenty minutes; place in cooker for five hours. Allow chicken to cool in liquor. It may be used for salad or croquettes. Allow soup to cool and remove fat before serving.
CORN SOUP
1 can corn 3 tablespoons butter
1 quart miilr 3 tablespoons flour
1 tablespoon chopped onion Salt and pepper
Yolks of 2 eggs
Put the corn in the kettle, with the milk. Remove to the cooker for two hours or more. Fry the chopped onion in butter; add the flour and cook until smooth. Strain and add. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten.
TOMATO SOUP
1 can tomatoes 1 bay leaf
2 cups water 2 cloves
1 carrot 1 teaspoon salt
1 small onion Dash of red pepper
> I quart soup stock
Add water to tomatoes. Dice carrot and slice onion; add these and the seasoning. Boil five minutes and place in cooker for two hours. Strain, add soup stock, reheat and serve. Use one radiator jf cook a longer time,
368 L-L
FIRELESS COOKERY
TURTLE SOUP
Thoroughly clean the turtle. Place in kettle and cover with cold water. Let it come to a boil and skim. Tie in a small bag one tablespoon of thyme, marjoram, and sweet basil; let it boil with the meat slowly for twenty minutes. Remove to the cooker for five or six hours. Use one radiator. Remove meat from bones and when cold cut and dice and return to the stock. Season with salt and pepper to taste. Brown some flour in oven, blend with butter and thicken the soup to the consistency of cream,
VEGETABLE SOUP
2 cups brown soup stock % cup celery
2 cups tomato juice 1 cup peas 1 cup carrots 1 onion
1 cup turnips 1 cup diced potatoes
Seasoning
To the soup stock and tomato juice add the diced carrots, tur- nips, onion, celery, potatoes, peas and seasoning. Boil slowly for ten minutes and then place in the cooker for three hours. Use one radiator or cook a longer time*
POTATO SOUP
3 potatoes 1 pint hot milk
2 ounces butter Salt and pepper
Pare and cut the potatoes in quarters; cover with boiling water and boil five or six minutes. Place in the cooker for one and a half hours. While mashing, add the butter and pour in gradually the boiling milk. Season with salt and pepper. Stir and strain and heat again. Beat the egg and put into tureen ; pour over it the soup.
CREAM OF CELERY SOUP
3 celery stalks 3 tablespoons flour
Water li/2 cups milk
2 tablespoons butter Salt and pepper
Cut the celery into small pieces; cover with water and bring slowly to a boil. Boil ten minutes and then place in the cooker for two hours. Blend the butter and flour; add milk and cook. To this add drained celery water. Season with salt and pepper.
369 L-L
FIRELESS COOKERY
Flanneci tor a Family of Four
CREAM OF PEA SOUP
1 cup shelled peas Water to cover 1 pint hot milk
l/2 cup cream
l/2 tablespoon butter 1 tablespoon flour Salt and pepper
Almost cover the shelled peas with boiling water. Boil ten minutes and add the boiling milk, the butter blended with the flour, also salt and pepper to taste. Cover and bring to boil and place in the cooker for two hours. When ready to serve strain through sieve and add the cream.
LENTIL SOUP
1 cup lentils 1 carrot 1 stalk celery 1 onion
4 cups stock 3 tablespoons flour 2 tablespoons butter 2 teaspoons salt
Soak lentils in water several hours; then drain and add the onions, carrot and celery, cut fine. Add water and boil ten minutes; place in cooker seven hours. Remove from cooker; drain and rub through sieve. Make paste of butter and flour; add vege- tables, stock and seasoning. Heat and serve. For Cream Lentil Soup add milk instead of stock,
BOUILLON
3 pounds lean beef 2 quarts cold water A little celery 1/ small onion
2 bay leaves Cinnamon and cloves Salt and pepper 1 tablespoon caramel
Cut the beef into cubes ; add water, celery, onion and bay leaves and let stand in the cooker for five or six hours. Use one radiator. When taken from cooker allow to cool and remove the fat. Before using drop in a little bag of cinnamon and cloves. Season with salt and pepper, and color with a tablespoon of caramel. Heat and
serve.
FISH
Fish is a food that may be easily cooked over a blaze, but the tireless is serviceable, as fish does not become soft nor fall to pieces even by standing a considerable length of time in the cooker.
SSK'J'S.i, FIRELESS COOKERY
Family of Four
BAKED FISH
Open the fish; wash; wipe perfectly dry and rub over with salt; lay in a dripping-pan with a little butter and bread crumbs; and bake forty minutes in the fireless cooker, using both radiators.
CODFISH BALLS
1 cup shredded codfish 2 teaspoons butter
1 pint potatoes 1 egg
l/4 saltspoon pepper
Pare the potatoes; cut them into cubes and put them in the kettle with the codfish. Cover with boiling water; place hi the cooker for three hours. Drain; mash and beat until very light. Add the butter, egg well beaten and the pepper; also more salt if needed. Drop by tablespoons in hot fat and fry a golden brown.
BAKED LAKE TROUT
After cleaning, tie the fish in a square of cheesecloth, immerse in boiling water and flavor with lemon juice. Place in the cooker and cook one hour with one radiator, or longer if no radiator is used. Drain and serve with cream sauce.
BOILED WHITE FISH
Clean and bone the fish and sew in a cheesecloth bag, leaving room for the fish to swell. Place in kettle with back down; cover with boiling salted water, allowing one tablespoon of salt and vinegar or lemon juice to each quart of water. Boil for five minutes. Place in cooker for one hour. If fish weighs over two pounds, boil ten minutes before placing in cooker. The skin may be easily peeled from a boiled fish. Serve with tomato sauce.
SCALLOPED SALMON
1 can salmon 1 tablespoon flour
Butter Salt and pepper
Place in baking dish one layer of salmon. Sprinkle with flour; add small pieces of butter, pepper and salt; then other layers until the dish is full; cover with cracker crumbs; heat and bake in the cooker about one hour. Use two radiators.
371 *-«<
FIRELESS COOKERY
BOILED SALMON
Wash and clean the fish; sew it in a cheesecloth bag, leaving room for fish to swell. Place in kettle; cover with boiling salted water, allowing one tablespoon of salt to each quart of water. Boil ten minutes and place in cooker for an hour and a half.
Serve fish with rings of lemon and tomato sauce.
TURBOT
Take a whitefish; boil; take out the bones and sprinkle with salt and pepper. For the dressing use one pint of cream sauce prepared in the usual way, and when cool add two beaten eggs. Put in baking dish a layer of fish, then a layer of sauce, until full. Cover top with bread crumbs and bake in the cooker for one hour. Use two radiators.
MEATS
The more expensive meats are not necessarily the most nutri- tious. If the housewife thoroughly understands the right way to prepare cheaper meats, and has a fireless cooker, it is possible to have a tender and juicy piece of meat at comparatively small cost. Meats cooked by the fireless method do not lose in weight, be- cause nothing escapes, and there is no shrinkage from evaporation. It is a recognized fact that the tough meats can be reduced to delicious tenderness if steamed in a closed roaster for several hours. This is the principle of the fireless cooker.
CORNED BEEF
For cold corned beef the plate piece is best, while for hot the brisket is to be preferred. Always have a good layer of fat around it. Place in cold water and bring slowly to a boil and boil for thirty minutes, skimming well the first few minutes. Have cover tightly closed before removing to the cooker, and leave six or eight hours, using one radiator. Cool in stock; press between plates, and serve in thin slices.
BOILED BEEF
The brisket or piece of round is good for boiling. Place the suet and trimming of the meat in the kettle and fry out the fat. Then throw in the meat and sear quickly on all sides. Remove the cracklings from the fat and cover the meat with boiling water.
372 i.-i,
FIRELESS COOKERY
Without removing the cover place in the cooker and leave three hours or more. Use one radiator. Then place on a hot platter; salt well; garnish with cress or boiled cabbage. The liquor should be saved for stock and sauce.
BEEF AU GRATIN
Put in baking dish a layer of bread crumbs, then some thin slices of fat salt pork, slices of cold cooked beef, onion, parsley and another layer of crumbs, until the dish is full. Pour over all any left-over gravy or stock to moisten. Bake in the cooker for one hour.
ROAST BEEF
The best shaped roast to cook in the fireless is a rolled roast of five to eight pounds. Use whatever seasoning you are accustomed to and prepare in the usual way for the oven. Put the roast in the largest vessel, and if the roast is large, raise the temperature of the two radiators to the highest possible point; then place the vessel in the large compartment and allow it to remain on the program of twenty minutes for each pound of roast, or three minutes less per pound if the roast is desired rare.
ROUND STEAK ON BISCUITS
Cut round steak into small half-inch squares; cover with water and boil for five minutes. Remove at once to the fireless cooker and leave for five hours. Take out the meat; make a brown sauce of the juice; pour meat and sauce over split tea biscuits that have been baked with a hard crust,
BEEF STEW
2 pounds round steak 1 carrot
3 cups water 1 turnip
1 teaspoon salt 1 stalk celery
Dash of pepper 1 onion
Remove the skin from the meat and cut into inch pieces; place in kettle; add water and seasoning. Cut the carrot, turnip and celery into one-half-inch cubes and add to mixture; also the onion, sliced. Boil for ten minutes and place in cooker for three hours. Thicken with four tablespoons of flour and one half cup of water, well mixed. Serve on toast.
2"> 373 L-L
FIRELESS COOKERY
BEEFSTEAK AND ONIONS
Select a thick steak and butter both sides; slice the onions thin and lay a layer of onions on top of the steak. Place it in the cook- ing vessel and use both radiators, the same as in roasting; and leave for about three quarters of an hour.
BOILED DINNER
Take three or four pounds of corned beef; cover with cold water and let boil slowly for twenty minutes. Then skim and add a small head of cabbage, a few carrots, potatoes and turnips and boil for five minutes. Place in the cooker for four hours. Use one radiator, or use no radietor and cook a longer time.
BROWNED BEEF STEW
2 pounds round steak 3 cups water
1 onion Seasoning
Cut meat into small pieces. Slice onions and brown in some of the suet or two tablespoons of butter; add meat and cook until well browned. Add the three cups of water and seasoning; allow to boil slowly for ten minutes. Place kettle in cooker for three hours; thicken with four tablespoons of browned flour and six tablespoons of water made into thin paste.
CHICKEN CURRY
3-pound chicken 2 teaspoons salt
l/3 cup butter 1 teaspoon vinegar
2 small onions 1 tablespoon curry powder
Boiling watei
Clean, singe and cut the chicken. Put the butter in a hot frying pan; add the chicken. Chop the giblets and onions; add salt, vinegar and curry powder. Cover with boiling water; place in the cooker for four hours, using one radiator. When ready to serve, remove the chicken. Thicken the liquid with flour; strain, and pour over the chickenc Garnish with a border of rice*
FRICASSEED CHICKEN
Dress, clean and cut the chicken for serving. Flour and salt slightly; cover with boiling water; then place in cooker without removing cover and leave for three hours. Take from cooker and
374 L-L
FIRELESS COOKERY
make sauce with the liquor by adding a tablespoon of flour, rubbed smooth in a half cup of milk; salt and pepper to taste. Let it come to a boil on the stove and serve at once with hot biscuits.
CHICKEN PIE
Place hot fricassee chicken and gravy in a baking dish. Make a rich crust and place on top of chicken. Place in cooker for one half hour. Use two radiators.
ROAST CHICKEN
The time necessary for roasting a chicken depends on the age of the bird. One hour and a half is sufficient for a young chicken, but an older one should be roasted two hours, and a very tough chicken three hours. If this course is followed, old chickens will turn out as tender and savory as spring chickens. Prepare the chicken in the usual method for the oven. It will not be necessary to heat the chicken to brown it before it has been placed in the cooker, for if both radiators have been made very hot the chicken when roasted will be nicely browned. It is not necessary to open the cooker for basting as the hot steam prevents burning.
CHICKEN STEW
Clean the chicken and cut it into small pieces. Heat the kettle and cover with water; allow to boil slowly for thirty minutes; season with pepper and salt, and place in cooker for six hours. Remove from cooker and add thickening. If desired, dumplings may be added and the kettle replaced in the cooker for thirty minutes.
IRISH STEW
1 pound mutton breast 1 slice onion
Salt and pepper 1 cup green peas
1 tablespoon butter 1 cup potatoes
ll/2 cups boiling water
Rub the mutton breast with salt and pepper; cut up into small pieces; brown in butter; add the onion and cook until the onion is yellow. Add the potatoes, cut in cubes, the peas and boiling water; season and cook ten minutes over the fire. Remove tc cooker and leave for one hour, using one radiator.
375 L-L
FIRELESS COOKERY FaPXn% SS.T
BAKED HASH
Chop and season any cold meat; do the same with cold potatoes, and put alternate layers in a dish with bits of butter between. Finish with rolled biscuits and bits of butter on top. Pour over this some good stock, and bake half an hour.
BOILED HAM
Soak over night if necessary. Wash and trim off all dark skin; place in kettle; cover with cold water and boil a half hour. Re- move to cooker for four to six hours, using one radiator. Boil about eight hours if no radiator is used, and reheat when the time is half expired.
FRICASSEE OF LAMB
Cut two pounds of lean lamb into inch cubes; dredge with flour and brown in a frying pan, using a little suet to keep it from burn- ing. Place in kettle and add just water enough to cover. Boil for ten minutes and place in cooker for six hours. Thicken with one tablespoon of browned flour mixed with cold water; season to taste and serve on toast.
ROAST LAMB
Select a small leg of lamb and cut off the shank, seasoning well in the usual way. Place in the larger vessel and use both radiators. Allow about twenty minutes or more for each pound of meat. Prepare sauce in the usual style.
LAMB CHOPS ROASTED
Cut out the bone from each chop; roll up chop; pin together with toothpick; put in buttered pan; season with salt and pepper. Place in pan and put in baking rack for forty-five minutes, using two radiators.
BOILED LEG OF MUTTON
Place mutton in kettle and cover with boiling water. Boil for thirty minutes and place in cooker for three hours, using one radi- ator.
376 L-L
Family of Four
FIRELESS COOKERY
ROAST PORK
Select a piece suitable in shape for fitting in the larger vessel and cook from one hour and a half to three hours, according to the size of the roast.
SWEETBREADS
Wash sweetbreads and soak in slightly salted water for one hour. Plunge them in boiling salted water and boil three minutes. Place in cooker for two hours. Then plunge them in cold water; when chilled, remove membrane. They may be rolled in crumbs and egg and fried, or broken in small pieces to cream.
PORK TENDERLOIN
Choose thick tenderloin; split them, but not quite through. Make dressing of fine bread crumbs, salt, pepper and melted but- ter. Stuff tenderloin and bind together. Have tablespoon of melted butter in cooker kettle; add tenderloin and bake in roast- ing compartment one and a half to two hours.
BOILED TONGUE
Place tongue in water three hours before cooking. Put in kettle; cover with water and bring to boiling point. Boil thirty minutes; then place in cooker with one hot radiator for eight hours. If wanted for immediate use remove skin and set aside to cool.
CURRY OF VEAL
1 large onion 1 teaspoon salt
1 tablespoon butter 2 tablespoons flour
1 tablespoon curry powder 1 pint hot water
2 pounds lean veal
Fry the onion in the butter. Mix curry powder, salt and flcar, and stir into the butter and onion. Add gradually the hot water or stock. Cut the veal in small pieces, and brown them in hot fat. Add them to sauce; remove to the cooker for four or five hours, using one radiator. Place meat on hot platter and arrange a border of boiled rice.
VEAL CROQUETTES
Put the veal in the kettle with enough boiling water to cover. Remove to the cooker for three hours. Use one hot radiator.
377 L-L
FIRELESS COOKERY
Chop fine and season highly with salt, pepper, celery salt, paprika and lemon juice. Use one and a half cups of veal with one cup of thick cream dressing. Shape in cylinders. When cool roll in egg and bread crumbs and fry in hot fat,
VEAL LOAF
3 pounds chopped veal 3 tablespoons milk
4 crackers 1 large tablespoon salt Butter size of egg l/2 teaspoon pepper
3 eggs 1 tablespoon sage
Mix the veal with the crackers rolled very fine; add the butter, eggs, milk, salt, pepper and sage. Mix all together and form into a loaf. Bake three hours in the cooker, using both radiators.
ROAST VEAL
Select a piece of veal suitable in shape for fitting in the cooker. As veal is usually very lean, add a little butter. Roast in the ordinary way with two hot radiators; bake from one and a half to two hours.
VEAL ROLLS
Take thin veal steak off the ham, and cut it in squares. Season these with salt and pepper and wrap around strips of salt pork, fastening each with a toothpick; roll hi flour and brown in butter. Thicken the butter left in the pan with flour and add milk; bring this to a boil and pour over rolls. Place in the aluminum vessel, heat thoroughly for twenty minutes and place in the cooker for four hours. Mushrooms may be added to the sauce when ready to serve.
VEAL AND RICE
l/2 cup rice 1 sliced onion
2l/2 pounds veal 6 tablespoons water
2 tablespoons butter 1 tablespoon meat extract
Boil the rice in salt water till soft (one can do this the day pre- vious). Cut the veal in cubes. Heat the butter in a kettle; add the meat and sliced onion; leave until yellow. Then add the rice, which has been thinned with water and meat extract, 'and Par- mesan cheese if desired. Put the closed kettle in the cooker for forty-five minutes. Use one radiator.
378 L-L
Family of Four
FIRELESS COOKERY
VEGETABLES
Many vegetables are cooked best in a fireless cooker, because the food value and taste are developed. For those vegetables that are cooked or boiled in water, the usual recipes can be applied. It is only necessary to put sufficient boiling water over the vege- tables before placing in the cooker. One radiator is used. In baking such vegetables as potatoes, apples, etc., both radiators are used. Ordinary sized potatoes require from three quarters to one hour cooking time.
Vegetables may be cooked by all of the following three methods, and each housewife should determine to her own satisfaction which method gives the best results :
1. Vegetable first brought to boiling point and placed in cooker without radiator. »
2. Vegetable first brought to boil and placed in the cooker with heated radiator.
3. Vegetable placed in cooker cold and raw with heated radiator. All good cooks are aware that some kinds of vegetables are better
when cooked at a boil, such as potatoes and other vegetables con- taining a large percentage of starch; while other vegetables, such as parsnips, carrots and turnips, containing but little starch, are hardened by high heat and should be cooked slowly. Again, green peas and asparagus, containing much sugar, are better cooked without violent boiling. In general, any foods requiring long, slow cooking, are made delicious by the use of the fireless.
It is well to remember that the fireless cooker, like other labor- saving devices, will yield its best results only to experiment and experience. Occasionally, a beginner will become discouraged by one or two failures and be tempted to abandon its use. Its mastery is not difficult and, when mastered, it can readily be made to cook practically anything desired, at a considerable saving of labor and expense,
ASPARAGUS
WTash the asparagus; cut off tough ends; cover with boiling water and place in cooker for one hour. Drain off the water and cover with milk; season with salt and pepper; heat and serve.
BOILED BEETS
Wash and scrub, but do not cut the beets. Cover with boiling water and allow to boil fifteen minutes. Place in cooker for two
379 IT-L
FIRELESS COOKERY
hours or more, depending upon the age of the beets. Remove from cooker; put beets in cold water for a minute; slip off the skins, and cut the beets in small pieces. Season with salt, pepper and butter, or any sauce you may prefer. To retain the color of the beets leave on the root and about one half inch of leaves.
BEET GREENS
Wash and pick over the greens carefully; add one cup of boiling water for each quart of greens. Boil slowly for ten minutes; place kettle in cooker for two hours. Drain off the water; add salt, pepper and butter; reheat and serve.
PICKLED BEETS
2 cups boiling water 2 cups vinegar
4 tablespoons sugar 1 tablespoon salt
l/2 teaspoon pepper 10 cloves
1 stick cinnamon 10 peppercorns
Boil the beets as usual ; peel and cut them into slices ; place in glass jar. Mix the sugar, salt, pepper and spices in the water; add vinegar and heat almost to the boiling point. Pour this over the beets and allow them to stand twenty-four hours before serving.
BAKED BEANS
Clean the beans and soak in cold water over night. Drain off this water and add enough fresh water to cover them. Add a half pound of salt pork to each quart of beans (measured before soak- ing); add salt, pepper and molasses or sugar to suit taste. Boil for ten or fifteen minutes; place kettle in cooker for six or eight hours. Remove to earthen dish and bake for two hours or until beans are well browned.
BOILED CABBAGE
Remove outside leaves; cut into quarters and cut out tough center. Put into kettle and cover with boiling salted water; allow to boil for ten minutes without cover. Cover and place in cooker for one hour. Season with butter, salt and pepper, or serve with cream sauce.
380 L-L
FIRELESS COOKERY
BOILED CARROTS
Wash and scrape the carrots; cut into slices or cubes; place in kettle and cover with boiling water. Allow to boil for five minutes ; add salt and place in cooker for three hours. Drain and serve with a cream sauce or melted butter. Carrots may be cooled and used in a salad if preferred.
CARROTS AND PEAS
Cook the carrots as usual; when done, drain; add one can of peas and allow to simmer for ten minutes; add salt, pepper and butter and serve at once.
CAULIFLOWER
Remove outside leaves from cauliflower and place it in cold water; allow to remain a half hour. Place in kettle and cover with boiling water; add one teaspoon of salt and boil slowly five minutes; place in cooker for one hour. Drain and serve with cream sauce.
CREAMED CELERY
Wash, clean and cut into small pieces enough celery to make three cups; place in kettle and cover with boiling water, allow to simmer five minutes. Place in cooker for two hours; drain and serve with cream sauce.
BAKED CORN
6 ears corn % cup butter
1 cup boiling milk Salt and pepper
Cut the grains from the cobs; add boiling milk, butter, salt and pepper to taste. Put in buttered baking dish; dot with small pieces of butter and bake in cooker for one hour.
BAKED CORN AND TOMATOES
Fill a baking dish with alternate layers of canned corn, tomatoes* and toasted or fried bread crumbs, adding plenty of salt and pep- per, a suspicion of sugar and generous piece of butter. Have the top layer of crumbs. Bake for one hour.
381 L-L
FIRELESS COOKERY FaPn
Faof
BOILED GREEN CORN
Remove the husks and threads; place corn in kettle; cover with boiling water and boil for three minutes. Place in cooker for one hour or more, depending upon the age of the corn. Drain and serve with salt and butter.
LIMA BEANS— FRESH
Wash the beans and cover with water. Add a small piece of salt pork or butter and boil for ten minutes; season and place in cooker for two hours or more. Season to taste with salt and pepper.
LIMA BEANS—PUREE
1 cup dried beans 1 stalk celery
2 cups water 1 teaspoon salt 1 slice onion Dash of pepper
2 tablespoons butter
Soak the beans over night. Drain ; add fresh water and a pinch of soda. Boil fifteen minutes; add onion and celery cut into small pieces; place in cooker over night. Rub through sieve; add but- ter, salt and pepper, and serve hot.
BOILED ONIONS
Cover the onions with boiling water. Add salt and boil three minutes. Cook two hours or longer, using one hot radiator. Drain; season with salt, pepper and butter; or serve with cream sauce.
PARSNIPS
Wash and scrape the parsnips; cut in slices about one fourth of an inch thick; cover with boiling salted water and allow to boil for five minutes. Place in cooker for three hours. Drain and brown in frying pan or season with salt, pepper and butter.
PEAS
Shell the peas; throw them into boiling water and let them boil slowly for five minutes. Add salt, pepper and butter. Place in cooker for two hours or more.
382 i.-b
FIRELESS COOKERY
MASHED POTATOES
Wash and pare the potatoes; cut into pieces of uniform size, cover with boiling salted water and boil for five minutes. Place in cooker for an hour or an hour and a half, depending upon the size of the pieces and amount in the kettle; drain, mash, add salt, pepper, milk and butter, Beat until smooth.
STEAMED POTATOES
Wash the potatoes in fresh water; put them into the kettle and cover with water (hot water preferred), clamping the lid on the kettle. Heat one radiator twenty minutes; place kettle over the radiator while heating. Pour the water off the potatoes, allowing only a little to remain and put the kettle into the cooker over the radiator. Cook for an hour and a half. Potatoes may be pared or unpared.
BAKED POTATOES
Wash and dry medium-sized potatoes; put them in a pan and bake in the fireless for forty-five minutes. After fifteen minutes raise the cover quickly and allow the steam to escape.
CREAMED POTATOES
Wash and pare the potatoes; cut into one-half-inch cubes; place in kettle and cover with boiling salted water. Boil three minutes and place in cooker for forty-five minutes. Drain and cover with cream sauce. Large amounts of potatoes may be cooked in the cooker in this way without danger of their breaking.
SCALLOPED POTATOES
1 pint raw potatoes !/2 small onion
Butter l/2 cup bread crumbs
Salt and pepper 1 cup milk
Peel and slice the potatoes; put them in the kettle in layers, covering each with salt, pepper, butter and a little onion. Put a layer of bread crumbs on top; pour on the milk; heat thoroughly and place in the cooker. Use two radiators and bake two and a half hours.
383 L-L
FIRELESS COOKERY
POTATOES FOR SALAD
Select potatoes of uniform size; wash and remove the eyes. Place potatoes in kettle and cover with boiling water. Add one tablespoon of salt for each quart of water. Boil five minutes if potatoes are small, ten if large. Place in cooker for two hours. Drain and allow to cool uncovered.
SAUER KRAUT
Place a pound of sliced fresh pork in a vessel and add a quart of sauer kraut; cover with water and boil for ten minutes. Put in the cooker and allow it to remain for six hours.
SPINACH
Clean and wash the spinach, carefully removing roots; place in kettle and add half as much boiling water as spinach; salt and boil slowly ten minutes. Place in cooker three hours; drain; add butter, salt and pepper. Serve with vinegar and hard-boiled eggs.
STUFFED PEPPERS
To prepare red and green sweet peppers for stuffing, cut off the top and with a knife cut out and remove the veins and seeds. The peppers may be filled with a variety of mixtures — chopped cold meats and seasoned bread crumbs and onion juice, or other sea- soning, or plain boiled rice; in any or all cases moisten liberally with melted butter. Stand close together in a dish; pour on a little stock ©r boiling water and bake in the cooker for one half hour.
SQUASH
Cut the squash into pieces; remove seeds and pare. Cut into small pieces^ and add water almost to cover. Boil ten minutes and place in cooker two hours. Drain, mash and season with but- ter, salt and pepper. If the butter is browned slightly it will im- prove the flavor.
STRING BEANS
Break rather than cut the beans into small pieces of about one half inch and, unless they are very fresh, it is well to soak them in ice water one hour before cooking. Then throw them into boiling- water; season with salt and pepper and a little butter. Cover the dish; place in the cooker and leave two hours or more.
384 L-L
FIRELESS COOKERY
BAKED SWEET POTATOES
Prepare in the same way as white potatoes and bake by same method. They will cook in about the same time.
WHITE TURNIPS
Wash and pare the turnips; cut into slices and cover with boil- ing water. Cook for ten minutes and place in cooker for four hours. Drain and mash; season with salt, pepper and butter and serve hot. Use two radiators.
YELLOW TURNIPS
Prepare yellow turnips or rutabagas, as they are sometimes called, in the same manner as white turnips, but leave in the cooker from one to two hours longer, as they require more cooking.
BOILED TOMATOES
Wash the tomatoes and pour boiling water over them, allowing them to remain in it about one half minute or less if they are very ripe. Cover with cold water and peel. Cut into pieces and add salt, pepper to taste, butter and a small amount of sugar. Boil for five minutes; place in cooker and allow to remain one hour.
STEWED TOMATOES
1 tablespoon butter 1 quart tomatoes
1 level tablespoon flour 1 tablespoon sugar
Salt and pepper
Rub the butter, melted, into the flour; add the tomatoes and seasoning and put in the covered kettle in the cooker for twenty- five minutes. Use one radiator.
BAKED MACARONI
!/2 pound macaroni 2 cups cream sauce
l/2 teaspoon salt Vz cup bread crumbs
Break the sticks into small pieces; add salt and boil for thirty minutes. Add cream sauce and bake for two and a half hours, using both radiators. Reheat and serve.
385 L-I-
FIRELESS COOKERY
MACARONI WITH CHEESE
Cook the macaroni as for baking. Place a layer of macaroni in a pudding dish; cover with a layer of cream sauce and a layer of grated cheese. Alternate until the dish is filled. Put layer of bread crumbs on top with bits of butter. Bake for two hours, using both radiators.
MACARONI WITH TOMATOES
Prepare macaroni as for baking. Put layer of tomatoes in pudding dish; cover with macaroni; season with salt, pepper and butter. Repeat this until the dish is full. Sprinkle cracker crumbs on the top with bits of butter. Bake slowly for an hour.
BREAD AND BISCUITS
In baking bread or biscuits the fireless cooker is a pronounced success, as it browns the crusts and bakes thoroughly without burning. The cooker is also an excellent place to set the sponge to rise, for the temperature is always the same, and no matter what condition the kitchen may be in over night, the sponge will be kept perfectly warm.
Use two radiators -for baking bread, biscuits, cakes and pies, placing one radiator below bread or pastry rack and one above, and have only one pan of bread, cake or pie in the rack at a time. After the pastry has been cooking ten or fifteen minutes, if the cooker is not provided with a steam outlet, open and close the top quickly to let the steam escape. Do not open again until the full cooking time has elapsed. Opening the cooker and letting out the steam prevents the bread and pastry from becoming soggy and permits it to brown. The regular recipes can be used, but several are here given. A few experiments will enable one to make a satisfactory time schedule.
BREAD
4 potatoes 1 cake compressed yeast
1 quart water 1 tablespoon lukewarm water
2 tablespoons salt 3 quarts flour
4 teaspoons sugar 2 tablespoons lard
Boil the potatoes in the water. When thoroughly done, mash; add salt and sugar. Dissolve the yeast cake in lukewarm water; mix potato water and yeast together; place this in small aluminum
386 Ir-L
FIRELESS COOKERY
dish and leave over night in the cooker, so as to keep it warm and out of drafts. In the morning rub the lard into the flour; add the yeast; mix down, adding enough flour to make it stiff; place this in large aluminum pail and put it into the cooker to rise. When light, cut into loaves; work down smooth and put in the large aluminum vessel. Have the radiators hot and use them just the same as when roasting beef.
TEA BISCUITS
Follow the usual recipe and bake with two very hot radiators.
BOSTON BROWN BREAD No. 1
2 cups yellow corn meal 3 teaspoons baking soda
2 cups graham flour 1 cup hot water
1 cup wheat flour 1 cup New Orleans molasses
1 teaspoon salt 1 quart buttermilk
2 teaspoons melted lard or butter
Mix the corn meal, graham flour, wheat flour and salt thoroughly together. Dissolve the soda in the hot water. Whip all the liquids together; turn into the mixed flour; beat well and add the melted lard or butter. Bake in the cooker, using two very hot radiators, for about an hour and a half.
BROWN BREAD No. 2
1 quart buttermilk or sour milk 2 cups yellow corn meal
1 tablespoon melted butter l/z cup currants or raisins
ll/2 tablespoons soda 1 teaspoon cinnamon
1 tablespoon salt 3^ teaspoon allspice
1 cup New Orleans molasses V2 teaspoon nutmeg
4 cups coarse graham flour y4 teaspoon ginger
Mix the first five ingredients thoroughly; add the flour and meal; mix well; add the fruit and spices. Bake for three hours, using two radiators.
The fruit and spices may be omitted if desired.
STEAMED GRAHAM BREAD
3 cups graham flour 1 cup white flour 1 teaspoon salt 3 teaspoons soda
1 cup molasses 2l/2 cups sour milk
Mix and cook the same as Boston Brown Bread, using one radiator.
387
FIRELESS COOKERY
CAKE
Any kind of cake can be baked in the fireless cooker; but dif- ferent cakes require different heats, which can only be learned by experience. For instance : a batter with butter in it requires more heat than a light batter without butter. One must consider this fact in heating the radiators and in keeping the cake in the cooker. Use ordinary cake pans, placing same in bread and pastry rack which is furnished, using two radiators. It is a good plan after the cake has been in the cooker ten or fifteen minutes to open the top quickly and let the steam escape, if no steam outlet is pro- vided. Below are a few recipes that have been well tried out on the fireless cooker.
ANGEL CAKE
1 cup sifted flour Whites of 8 to 10 eggs
1V4 cups sifted sugar Pinch of salt
l/2 teaspoon cream of tartar
Sift the flour four or five times before measuring; then sift and measure the sugar. Add the salt to the eggs; beat them to a froth; add cream of tartar and beat until very stiff. Stir in sugar; then flour, very lightly. Put in a pan in the pastry rack and bake between two moderately hot radiators.
SPONGE CAKE No. 1
2 eggs 2 teaspoons baking powder
1 cup sugar l/2 cup hot milk
1 cup flour 1 teaspoon flavoring
Beat the yolks; stir into them the sugar and beaten whites; then fold in the flour and baking powder, weil sifted. Add the hot milk and flavoring and bake for thirty minutes, using both radi- ators.
SPONGE CAKE No. 2
4 eggs Juice and rind of l/2 lemon
1 cup sugar 1 cup flour
Beat the yolks and whites of the eggs separately. Into the yolks stir the sugar, lemon and whites; then fold in the flour. Bake between two moderately hot radiators for twenty-five minutes.
£mnydof°Foaur __ FIRELESS COOKERY
CHRISTMAS CAKE
ll/2 pounds flour 1 pound sugar
1 teaspoon cinnamon 1 pound butter
1 teaspoon nutmeg 12 eggs
14 teaspoon cloves % cup currant jelly
% teaspoon allspice !J/2 teaspoons soda
1 pound citron 1 cup molasses
1 pound currants 1 teaspoon salt
2 pounds seeded raisins Dash of red pepper
Divide the flour into two parts ; into one half put the cinnamon, nutmeg, cloves and allspice, and into the other mix the fruit. Cream the butter and sugar; add the eggs, well beaten, then the soda, dissolved in a little warm water and mixed with the molasses, salt and pepper. Put in round buttered pans and bake between two moderately hot radiators for two hours.
GINGERBREAD
3/4 CUP lard * tablespoon mixed spices
1 cup sugar 1 tablespoon ginger
3 eggs 1 tablespoon soda
1 cup molasses 1 tablespoon hot water
1 tablespoon cloves Flour
1 cup boiling water
Cream the lard and sugar; add the other ingredients in the order named, dissolving the soda in the hot water before using.
SOUR-MILK CAKE
1 cup sour milk 1 egg
1 cup sugar 1 level teaspoon soda */2 cup butter i/2 cup chopped raisins
2 cups flour Spices to taste
Mix all well together. Bake in a loaf with two radiators.
NUT CAKE
l/2 cup butter 2 cups flour
1 cup sugar 3 teaspoons baking powder
Yolks of 2 eggs 1 cup chopped nuts
l/2 cup milk Whites of 2 eggs
Chop the nutmeats and sprinkle with flour. Cream the butter, sugar and yolks; add the milk, then the flour in which the baking
2(5 389 I.-L
FIRELESS COOKERY
powder has been sifted; then the nut-meats and, last, the well- whipped whites. Bake in layers or in round cake dish. Remove and ice with caramel icing and nut-meats. Bake with two radi- ators.
DRIED FRUITS
Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is neces- sary to their perfection, without danger of being broken or re- duced to a mush.
APPLES
Wash the apples in cold water, soak over night and cook in the water in which they were soaked. Boil slowly for ten minutes, adding sugar, lemon and spices to taste. Place in cooker for six hours.
APRICOTS
Wash the fruit carefully and allow it to soak in cold water over night. Boil slowly for ten minutes in same water; add sugar to taste and place in cooker for four hours.
BLACK FIGS
Wash figs and soak over night in cold water. Boil slowly for five minutes in same water in which they were soaked; add sugar to taste; cook until sugar is dissolved; place in cooker for three or four hours. Serve coid with cream.
FIGS
Cut stems from figs; cover with cold water; add a slice of lemon and simmer for five minutes. Add sugar to taste and cook five minutes longer. Place in cooker for three hours.
DRIED PEACHES
Wash peaches in cold water; drain and cover with fresh water; allow to soak over night. Boil slowly for ten minutes in water in which they were soaked; add sugar to taste and place in cooker for four hours.
390 v-*
FIRELESS COOKERY
DRIED PEARS
Cook pears the same as peaches. A few whole cloves, a sinaJI piece of cinnamon and a slice of lemon added while pears are boil- ing will improve their flavor.
PRUNES
Wash the prunes in cold water; cover with fresh water and allow to soak over night. Simmer for five minutes in the same water in which they were soaked; add sugar to taste and when sugar is dissolved and tho prunes boiling hot, place in the cooker for four hours.
BREAD PUDDING
2 tablespoons butter Pinch of salt
Yolks of 4 eggs Nutmeg if desired
5 tablespoons bread crumbs Whites of 4 eggs
1 teaspoon baking powder
Cream the butter; add the yolks of the eggs and stir well; add the bread crumbs, salt and nutmeg; fold in the whipped whites of eggs; add the baking powder and pour into a pudding dish. Boil in a kettle of boiling water on the stove for fifteen minutes; then place in the cooker for one hour. Use two radiators.
COTTAGE PUDDING
1 cup sugar 1 cup milk
l/4 cup butter 2 cups flour
1 egg 3 teaspoons baking powder
Take the sugar, butter and egg and beat well together; add the im'lk and the baking powder well sifted in the flour. Bake in shallow pan between two moderately hot radiators for twenty minutes. Serve with sauce.
FIG PUDDING
1 cup sugar 4 level teaspoons baking powder
l/2 cup butter 2l/3 cups flour
l/2 cup water 1/2 cup figs chopped fine
Whites of 4 eggs
Cream the butter; add the sugar gradually; sift the bakin powder with the flour, and add milk and flour alternately; ad
391 r, t
FIRELESS COOKERY
figs and fold in the whites of eggs. Pour mixture into buttered molds; place mold in kettle and add boiling water until it almost comes to top of molds. Boil fifteen minutes and place in cooker for two hours. Serve with hard sauce.
CHERRY PUDDING
Follow the recipe for Fig Pudding, adding one cup of fresii cherries. If the cherries are very juicy add about two tablespoons more of flour. Cooked cherries may be used: drain them and save the juice for sauce.
TAPIOCA AND APPLES
l/2 CUP pearl tapioca % cup sugar
4 cups boiling water 6 sour apples
1 teaspoon salt
Soak the tapioca in cold water for two hours. Drain and add the boiling water; boil five minutes; add the sugar and salt, and when the sugar is dissolved, place in the cooker for two hours. Pare and core the apples; cut into pieces or leave whole; place in buttered dish and cover with cooked tapioca. Bake until apples are soft. Serve with cream and sugar.
The minute tapioca may be used, and it needs no soaking.
TAPIOCA CUSTARD PUDDING
1 cup pearl or minute tapioca 3 eggs
1 cup water % 3£ CUp sugar
3 cups milk 1 teaspoon salt
1 tablespoon butter
Soak pearl tapioca in cold water one hour; drain and advl water. Heat to boiling point; add milk, sugar and salt, cook slowly for five minutes, being careful not to let it burn. Place in cooker for two hours. Add the well-beaten eggs and butter. Pour the mixture into a buttered pan and bake until brown.
The minute tapioca needs no soaking.
OTHER PUDDINGS
Puddings which require considerable cooking, are usually better if prepared by the fireless method. Rice pudding will require about five hours.
392 I-L
FIRELESS COOKERY
APPLE PIE
Line the plate with the crust. On the bottom scatter a quarter of a cup of sugar mixed with a tablespoon of flour, laying apples carefully up to the desired thickness. Sprinkle sugar on the top and put in small pieces of butter. Place in the cooker, using both radiators, for about forty-five minutes.
Any fruit pies can be baked in this manner.
CHERRY PIE
Stone ripe cherries; sweeten to taste; and sift a small quantity of flour over the fruit to thicken the juice. Bake in two crusts in the cooker for one hour.
CUSTARD PIE
Make a custard of two eggs, half a cup of sugar, a pint of milk, a little butter and flavoring. Make the paste in the usual way and put it in a round pie dish that will fit in the large com- partment. Fill in the usual way and bake in the cooker with two radiators, one above the pie and the other below it.
LEMON PIE
1 cup boiling water 1 cup sugar
1 tablespoon cornstarch l/4 cup butter
1 tablespoon cold water 1 egg
Juice and rind of 1 lemon
Put the water into small saucepan and add cornstarch stirred smooth in cold water; when it boils after stirring, set off the stove and add butter and sugar, previously well stirred together. When cool add egg and lemon. Pour into crust in pan and re- move to cooker, using both radiators. This will bake in twenty minutes. After baking, cover with meringue and place in the cabinet to brown, again using both radiators.
PUMPKIN PIE
2 eggs well beaten 2 cups milk
34 cup sugar iy2 cups cooked pumpkin
Mix the ingredients; salt to taste, season with nutmeg, cinnamon, a little ginger and melted butter. Bake in the cooker one hour.
393
FIRELESS COOKERY FamiYy ol Four
FROZEN DESSERTS
As the cookers retain cold as well as heat, any frozen dessert which does not require to be stirred — mousse or parfait, for instance — can be made in them. Set one pail inside the other, filling the outer one with chopped ice and salt and the inner one with the prepared mixture. Place in the cooker and let stand for about five hours. It is advisable to use containers other than those made of aluminum for this purpose, because salt brine attacks aluminum and may in time destroy it.
394 Ir-L
CHAFING-DISH COOKERY
What sweeter picture of domesticity than the Queen of Hearts pre- siding over the chafing dish!
— Romance of a Youth.
396
CHAFING-DISH COOKERY
WHEN the fryingpan, in the form of the chafing dish, first entered society it was regarded'as a fashionable fad with which to entertain guests. It has long since proved its worth by introducing many a novice to the gentle art of cooking.
Where one is fortunate enough to have an electrically equipped home, the management of the chafing dish becomes child's play, an adventure in fairyland. Where alcohol is the fuel, a few prac- tical suggestions may be worth while: Be sure that the lamp is filled and in working order. Place the equipment on a tray to protect the table from the heat. Have all ingredients ready before beginning to cook. When the dish requires steaming, use the hot- water pan to prevent burning. To cook food quickly, or to cook it brown, use only the blazer, properly heated.
BOUILLON
2 teaspoons beef extract Salt and pepper
l/2 teaspoon onion juice Pinch of mace
1 quart water
Heat the water; add the extract and seasonings. Serve in bouillon cups, with salted wafers.
»
SHRIMP WIGGLE
1 cup canned peas 1 tablespoon flour
1 small can shrimps 1 cup milk
1 tablespoon butter V2 teaspoon salt
Dash of red pepper
Melt the butter; stir in the flour and seasoning; then add the milk gradually. When it thickens empty into it the peas and shrimps ; cover and when heated through serve in patty cups or on crackers.
397 L-L
CHAFING-DISH COOKERY
CREAM OF TOMATO
1 can tomato soup 1 cup cream or milk
Heat the soup; stir in the cream or milk, preferably hot; add more seasoning if needed and a small piece of butter if rnilk is used instead of cream. Serve with salted wafers or buttered toast.
RINKTUM DITTY
2 tablespoons butter Dash of paprika 2 cups grated cheese Salt
1 cup tomatoes Worcestershire sauce
]/2 teaspoon soda 1 egg
Melt the cheese in the butter; add the tomatoes, soda and seasoning, then the egg, well beaten. Serve on toast or crackers.
CHICKEN HOLLANDAISE
1 cup cold chicken 1 tablespoon lemon juice
2 tablespoons butter *4 cup milk Salt and paprika 1 egg
Cook the chicken in the butter for five minutes; add the seasoning and lemon juice. When thoroughly mixed add the milk and the egg, well beaten. Stir until it thickens and serve in patty cups or on crackers.
ENGLISH MONKEY
l/2 cup bread crumbs J/2 cup grated cheese
1/2 cup milk Salt and red pepper
1 teaspoon butter 1 egg
Soak the crumbs in the milk for twenty minutes. Melt the cheese in the butter; add the seasoning; stir in the soaked bread crumbs and cook several minutes. Then add the egg, well beaten, and as soon as that is stirred in serve on toasted soda crackers.
WELSH RAREBIT
1 tablespoon butter 1 egg
1 pound American cheese % teaspoon mustard
*/2 cup milk 1 teaspoon Worcestershire sauce
Salt and red pepper
Chop the cheese into fine pieces and melt them in the butter. Stir constantly and gradually add the milk. Beat the egg; mix
398 K-L
CHAFING-DISH COOKERY
well with the seasoning and stir into the chafing dish. When the whole mixture is thoroughly heated pour it over toasted bread or crackers.
MEXICAN RAREBIT
l/2 tablespoon butter 1 pint can tomatoes
1 small onion 1 egg
Salt and red pepper
Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and seasoning and cook until the tomatoes are tender. Just before serving add the egg, well beaten. Serve on toasted crackers.
MACARONI RAREBIT
1 cup boiled macaroni l/2 teaspoon mustard
1 tablespoon butter % teaspoon paprika l/2 cup grated cheese 2 eggs
l/2 teaspoon salt V2 cup milk
Squares of buttered toast
Heat the boiled macaroni in the butter, with the cheese and seasonings. When hot and the cheese melted, add the eggs, well beaten in the milk. Stir until the rarebit thickens and serve on toast.
MT. CLEMENS RAREBIT
6 ounces American cheese 2 chopped green peppers
2 ounces butter y2 can red kidney beans
Squares of buttered toast
Melt the cheese; add the butter, then the pepper, and last, the beans. When thoroughly hot serve on buttered toast.
CURRIED EGGS
4 hard-boiled eggs l/z teaspoon curry powder
1 cup cream sauce Salt and pepper
Chop the eggs; heat thoroughly in the sauce; add curry
powder, more salt and pepper, and serve in patty shells or on squares of buttered toast.
399 L-L
CHAFING-DISH COOKERY
Planned for
STIRRED EGGS
1 tablespoon butter l/2 teaspoon salt
1/2 cup brown sauce Vz saltspoon pepper
5 eggs 1 tablespoon chopped parsley
Buttered toast
Melt the butter; add the gravy; when hot stir in the beaten eggs. Season and stir until the eggs thicken. Serve on toast and sprinkle with parsley.
TOMATO SCRAMBLE
1 tablespoon butter V2 teaspoon salt
4 eggs l/2 saltspoon pepper
4 tablespoons milk 1 cup canned tomatoes
Melt the butter; stir in the eggs, well beaten with the milk; add the tomatoes after they have been drained; season and cook until the eggs thicken.
STOCK SCRAMBLE
1 cup stock l/2 sweet green pepper
1/2 onion 6 eggs
Salt and red pepper
Beat the eggs very thoroughly in a shallow bowl. Place the stock in the chafing dish together with the onion and pepper, both finely chopped; cover and when hot throw in the eggs and scramble slightly. Season and serve with thin slices of bread and butter.
CHEESE SCRAMBLE
6 eggs 1 tablespoon butter 4 tablespoons milk 1 cup broken cheese
Salt and pepper
Beat the eggs thoroughly and stir into them the milk and seasoning. Melt the butter in the chafing dish; pour in the eggs and milk; then the cheese. Stir occasionally until the eggs are cooked. Serve with crisp crackers.
TERRAPIN
The prepared terrapin is best for use in the chafing "dish and needs only to be thoroughly heated and seasoned. Add a little Currant jelly and serve,
400 L-L
CHAFING-DISH COOKERY
OYSTER PAN-ROAST
1 tablespoon butter Salt and pepper
1 pint oysters 6 slices buttered toast
Put the butter in the chafing dish and when it melts add the oysters, washed, and the juice which has come from them, strained. Season; cover; cook for two minutes and serve on the buttered toast.
CREAMED OYSTERS AND CELERY
1 pint oysters l/2 teaspoon salt
2 tablespoons butter l/2 saltspoon pepper
3 tablespoons flour V2 saltspoon celery salt Milk Squares of buttered toast
l/2 cup chopped celery
Cook the oysters in their own liquor; skim; drain and reserve the liquor. Cook the flour in the butter; stir in gradually the oyster juice, to which milk has been added to make one and a half cups. Stir until the sauce thickens; reheat the oysters; season and serve on squares of buttered toast, sprinkling chopped celery over all.
PANNED OYSTERS
25 oysteis 2 tablespoons currant jelly
1 tablespoon butter Salt and pepper
Squares of toast
Melt the butter in the chafing dish; add the oysters and cook until the edges begin to curl; add the jelly; season and serve on small squares of toast.
ROASTED OYSTERS
Purchase oysters in the shell and wash them carefully in running water, using a stiff brush. Place them in a pan with the deep half of the shell down; put in a hot oven and bake untill the shells open. Take the oysters out with a sharp knife and toss them into a chafing dish, with pepper, salt and butter. Cover closely; bring to a boil and serve.
PIGS IN BLANKETS
Take as many oysters as you wish; wash and dry them. Roll each in a slice of thin bacon and fasten the ends with a wooden toothpick. Place them in the chafing dish and cock until the bacon is crisp.
401
|
CHAFING-DISH COOKERY |
Planned Family of |
'tor a Four |
|
LOBSTER A LA li/2 cups boiled lobster 1 tablespoon butter Salt and pepper |
CREME 1/2 cup water Yolks of 3 eggs 1 cup cream |
Cut the lobster meat into small pieces and put it in the chafing dish with the butter, seasoning thoroughly. Pour the water over it; cook ten minutes; add the beaten yolks of the eggs and the cream. Bring all to a boil and serve.
LOBSTER STEW
1 f naii inVicfpr Pinch of soda
3 c£)f mUk 3 buttered crackers
Ltano^pper 1 tablespoon butter
2 tablespoons flour
Cut the lobster meat into small bits. Scald the milk, stirring in the seasoning and soda. Dip the toasted buttered crackers in the hot milk and keep them warm. Add the butter and flour well rubbed together to the milk, and when it thickens add the lobster. Cook for five minutes and pour over the crackers.
DEVILED LOBSTER
2 cups boiled lobster 1A teaspoon salt
1 teaspoon curry powder V2 teaspoon Worcestershire sauce
1 teaspoon mustard 4 tablespoons butter
Lettuce
Cut the lobster into small pieces; mix thoroughly with the one tablespoon of butter and the seasonings. Melt the rest of the butter; cook the lobster in it and serve on fresh lettuce leaves.
OJAMS A LA 'CREME
1 pint clams Yolks of 2 eggs
2 tablespoons butter ¥2 cup cream Salt, pepper and nutmeg Buttered toast
1 tablespoon chopped parsley
Separate the hard from the soft parts of the clams and chop the hard parts fine. Melt the butter in the chafing dish; add a little salt, pepper and grated nutmeg, then the clams; bring ail to a boil. Beat together the eggs and the cream; stir into the not mixture; bring to a boil and serve on squares of buttered toast. Sprinkle the parsley lightly over the top.
402 *-*•
CHAFING-DISH COOKERY
CRAB A LA CREME
Prepare the same as Lobster a la Creme,,
SHRIMP A LA CREME Prepare the same as Lobster a la Creme.
CLAM AND EGG SCRAMBLE
1 dozen clams 4 tablespoons clam juice
5 eggs 1 tablespoon butter
Salt and pepper
Wash and scrub the clams; put them in a saucepan with half a cup of water; cover closely and cook until the shells open. Re- move the clams and save the juice for bouillon or other purposes. Chop the clams fine. Beat the eggs slightly; add the clams and four tablespoons of the juice. Melt the butter in the chafing dish ; turn in the mixture and stir over hot water until cooked to a soft scramble. Dust with salt and pepper and serve.
CLAM TOAST
1 dozen small clams Vi cup scalded milk
1 egg yolk 4 slices buttered toast
Salt and pepper
Clean the clams; cut them into small pieces and simmer a few minutes. Beat the egg yolk; add slowly to the scalded milk; combine with the clams and just before serving add the seasoning. Pour over buttered toast.
CANVAS-BACK DUCKS
Roast the ducks for twenty minutes; serve whole; carve them at the table; lay them in the chafing dish with red pepper, salt, a large piece of butter, half a glass of currant jelly and an equal quantity of grape juice. Simmer a few minutes and serve.
SARDINE SAVORY
1 box sardines Anchovy essence
1 cup brown sauce 1 tablespoon sardine oil
Remove the sardines from the box and heat them thoroughly in the brown sauce; season with anchovy essence and sardine oil. Serve with egg sandwiches made from graham or rye bread.
' 403
CHAFING-DISH COOKERY
CREAMED SARDINES
1 box sardines 1 chopped hard-boiled egg
1 cup cream sauce 1 tablespoon chopped parsley
Drain the sardines from their oil, and if they are not boneless, remove the bones. Heat thoroughly in the sauce; add the egg and parsley; serve on squares of toasted bread or crackers.
FROG SADDLES
Frogs' legs Viz CUP cream
3 tablespoons butter Salt and pepper
ll/2 tablespoons flour Few gratings of nutmeg
Melt the butter; add the flour; stir until smooth; add the cream gradually and stir until boiling. Put in the legs; season and cover; cook twenty minutes, adding more cream if necessary.
QUAIL
2 plump quail 1 teaspoon onion
2 tablespoons butter Salt and pepper
]/2 CUP seasoned broth Celery salt
l/2 cup currant jelly 1 tablespoon mushroom catsup
Split the birds open down the back. Put the butter in the chafing dish and brown slightly; put in the birds and cook about ten minutes, turning once. When nicely browned add the broth, jelly, catsup, onion juice and other seasonings.
FRIZZLE-DIZZLE
2 ounces smoked dried beef 3 eggs
2 tablespoons butter 2 tablespoons grated cheese
Dash of red pepper
Remove all fat and gristle from the beef; tear into small pieces and cook slightly in the butter. Add the beaten eggs, cheese and red pepper; scramble and serve with crisp crackers.
VEAL WITH ASPARAGUS TIPS
2 cups cooked veal Yolks of 2 hard-boiled eggs
1 cup cooked asparagus tips 1 cup milk
1 tablespoon butter Salt and pepper
Rub the yolks and butter to a paste; heat with the milk in the chafing dish, stirring until thoroughly mixed. Put in the veal and asparagus; season; cook five minutes and serve.
404 L-L
CHAFING-DISH COOKERY
DEVILED MEAT
Cold mutton, chicken or other meat 1 teaspoon Worcestershire sauce 1 tablespoon butter % teaspoon mustard
1 teaspoon vinegar Dash of cayenne
Make a sauce of the butter, vinegar and seasonings. Make cuts in the meat; rub the sauce into them; and grill in a hot chafing dish that has been rubbed with a little butter.
BEEF CHAUFFE
Slices of cold roast beef 3 tablespoons jelly
1 tablespoon butter Salt and red pepper
% cup water
Melt the butter; add the jelly, seasonings, water and beef. Cover and cook until the beef is thoroughly hot.
MUSHROOMS WITH BACON
8 slices bacon Mushrooms
Fry the bacon in the usual way; just before it is done add the mushroons; fry and serve.
TOMATO CURRY
2 cups tomatoes 1 tablespoon curry
1 tablespoon butter Salt and red pepper
2 tablespoons flour Pinch of soda
1 cup cream
Cook the tomatoes in the chafing dish; add the flour, wel? rubbed in the butter, also the curry, salt and a dash of red pepper. When the mixture thickens add a pinch of soda; stir and add the sream. Serve on toasted bread or crackers.
MACARONI MILANAISE
2 tablespoons butter V2 cup brown stock
2 tablespoons flour V2 cup strained tomatoes
Vi teaspoon salt 1 cup cooked macaroni
l/4 teaspoon paprika i/4 cup Parmesan cheese
Make a sauce of the first six ingredients; add the macaroni and when that is hot, the cheese. Lift and relift the macaroni until it is thoroughly blended with the mixture.
27 405 M.
CHAFING-DISH COOKERY
Family of Four
APPLE DAINTY
4 tart apples 1 tablespoon granulated sugar
Juice of y2 lemon 1 tablespoon butter
Dash of nutmeg 2 tablespoons powdered sugar
1 teaspoon cinnamon
Pare and core the apples; cut them into slices half an inch thick; cook with the lemon, nutmeg and granulated sugar, keeping the cover on the pan. When tender, saute in butter; dust with powdered sugar and cinnamon and serve.
FIG DAINTY
!/2 pound whole figs Dash of nutmeg
1/2 cup chopped nuts 3 tablespoons sugar
Juice of l/z lemon l/2 cup water
Mix the ingredients; cover and cook until tender. Serve with coffee and plain bread and butter sandwiches.
SALTED ALMONDS
1 tablespoon olive oil l/2 pound almonds
Salt
Heat the oil; add the blanched almonds (which must be dry); cook to a delicate brown, shaking the dish constantly and stirring to prevent burning. Drain the almonds on paper, sprin- kling them with fine salt.
CANDY
Fudge, pinoche, pralines and many other kinds of candy may be made in the chafing dish. See chapter on "Candy."
40C
CASSEROLE COOKERY
Smother the flavors and let them simmer, accumulating compound interest in their casserole safeholds.
— v uaint Tales.
408
CASSEROLE COOKERY
French, more than any other nation, know the value of "smothered cooking," for such is cooking en casserole. This process develops the flavor of the many foods which are neces- sarily better if cooked by long, slow heat; and renders cheaper foods more palatable than many expensive ones. For this reason it would be worth the while of the American housekeeper to study the casserole method. Then, if she is thrifty, she will serve instead of expensive sirloin steak, rump steak en casserole at much less cost. Instead of roasting she will buy stewing meats at about half the price; instead of an untempting hash she will have some dainty, tasty viand (made from left-overs) in ramekins. And her family will in no wise suffer by her economy.
Casserole dishes, either of earthenware or of tempered glass- ware, are always pleasing, their quaint artistic shapes making even a very common article of food look interesting and attractive. All casserole and ramekin foods are served in the dishes in which they are cooked; so there is no loss of heat in transference. The ramekins, or little individual fire-proof baking dishes, should rest upon paper or linen doilies.
CHICKEN EN CASSEROLE
1 chicken 1 carrot cut in cubes
2 tablespoons butter 2 potatoes cut in cubes 2 cups hot water 3 small onions sliced
6 mushrooms Salt and pepper
Flour and water
Prepare the chicken as for fricassee; saute in butter in a frying pan; transfer to casserole; add hot water and cook in a moderate oven for about one hour and a quarter. Before the
409 L-L
CASSEROLE COOKERY
Family of Four
time is up saute the vegetables in butter until brown; remove to the casserole; add the seasoning; cover and return to the oven for another half hour. To retain the flavor press dough upon the dish where vessel and cover meet; remove before serving,
BEEFSTEAK EN CASSEROLE
1 pound round steak 1 bay leaf
2 carrots cut in cubes l/2 tablespoon kitchen bouquet
2 turnips cut in cubes 1% cups boiling water l/2 dozen tiny onions Salt and pepper
Have the steak one or one and a half inches thick; leave it whole or cut it into large square pieces; sear on both sides in a hot frying pan; then remove to the casserole, with the other ingredients. Cover and cook gently for about an hour and a half.
The sticking piece, shinbone and brisket may also be served en casserole, but will require longer cooking.
LAMB EN CASSEROLE
1 pound lamb (fresh or cooked) 2 tablespoons chopped onion Butter 1 tablespoon drippings
Salt and pepper 1 potato cut in cubes
2 carrots cut in cubes 1 cup brown sauce
1 tablesooon currant jelly
Have the lamb cut in a slice or slices one or one and a half inches thick; sear in a frying pan; put in the casserole, brushing first with butter and seasoning. Cook until tender; parboil the carrots and, saute them in the drippings with the onion; add the carrots, the potatoes and brown sauce to the meat; cook until the potatoes and carrots are tender and serve from the casserole.
CASSEROLE ROAST
3 or 4 pounds beef % onion
Slice of salt pork A few peppercorns
l/4 carrot Stalk of celery chopped
l/4 turnip 2 cups water or stock
For this roast select beef from the round or rump. Render out the pork; brown the meat on both sides in the fat. Chop the vegetables; put the meat in the casserole with the vegetables around it; add the water or stock and cook in a hot oven for three hours, basting occasionally. When done make a brown sauce, using the juice left in the casserole.
410 I/-L
CASSEROLE COOKERY
V4
Bx
CASSEROLE HASH
4 pound macaroni Grated cheese
utter Cold chopped meat
Brown sauce or stock
Boil the macaroni; drain and put it in a buttered casserole with a little butter and grated cheese. Push the macaroni to the sides of the dish; fill the center with the meat, well seasoned and moistened with brown sauce or meat stock. Place in the oven until hot throughout and serve.
BAKED BEANS EN CASSEROLE See recipe in chapter on "Meat Substitutes."
MACARONI IN RAMEKINS
See recipe for Baked Macaroni with Cheese in chapter on " Meat Substitutes"; but bake in ramekins.
RICE IN RAMEKINS
See recipe for Baked Rice in chapter on "Meat Substitutes"; but bake in ramekins.
BROWN FRICASSEE OF OYSTERS
2 tablespoons butter V2 cup oyster juice
2l/2 tablespoons flour V4 cup cream
2 slices onion 25 oysters
Sprig of parsley Salt
Buttered bread crumbs
Scald the oysters in their own liquor and drain. Cook the flour in the butter; add the onion and brown; add parsley and oyster juice; cook until it thickens and add the cream. Add oysters and salt; pour into ramekins; cover with fine crumbs and brown in the oven.
SCALLOPED OYSTERS IN RAMEKINS
Follow the recipe for Scalloped Oysters given in the chapter on "Fish"; but use ramekins for baking.
411 Ir-L
CASSEROLE COOKERY
Family of Four
HALIBUT AU GRATIN
ll/4 cups cooked halibut 1>£ cups cream sauce
3 hard boiled eggs 1 cup cracker crumbs
4 tablespoons butter
Pick the halibut into small pieces; crush the yolks of the eggs and chop the whites into small pieces. Stir fish and eggs into the hot cream^sauce. Fill ramekins with the mixture; cover with crumbs and bits of butter and brown in the oven.
SALMON AU GRATIN Prepare the same as Halibut au Gratin.
EGGS IN RAMEKINS
Prepare the same as Halibut au Gratin.
In the bottom of each ramekin put a small piece of butter and a few fine bread crumbs; break an egg into each; season and bake until the egg is set.
CHICKEN IN RAMEKINS
\y£ cups cold chicken Few gratings of nutmeg
1 cup cream sauce Buttered bread crumbs
Mix the chicken thoroughly with the cream sauce; add the nutmeg and empty into buttered ramekins. Cover with buttered bread crumbs and bake until brown.
Cold beef, lamb and veal may be served in the same manner.
SHIN MEAT EN CASSEROLE
2 pounds shinbone 1 teaspoon salt
2 cups carrots 1 cup boiling water
l/2 cup onion V2 saltspoon pepper
1 cup celery 2 tablespoons flour
Cut the meat from the bone in two-inch pieces; remove the marrow from bone. Put part of the marrow into the bottom of the casserole, then half the meat, half the vegetables, the rest of meat and seasoning and the marrow over the top; place in hot oven twenty minutes, covered. Add one cup boiling water; cover; reduce the heat and let bake slowly two and a half hours, or until tender, in bottom of oven. Once or twice water must be added. When the meat is tender, add the flour mixed with a little cold water.
412 U-L
Family of Four
CASSEROLE COOKERY
SWEETBREADS EN CASSEROLE
2 pair sweetbreads v/z cup celery, onion and carrot, chopped
12 lardoons salt pork 6 mushroom caps
4 tablespoons butter l/% cup thick cream
1 cup veal broth Salt and paprika
1 pint cooked peas
Let the sweetbreads stand an hour or longer in cold water, changing the water several times and removing unedible por- tions; drain, cover with boiling water, and let sunmer ten min- utes; let chill in cold water; then draw into the best side of each lardoons of fat salt pork. Melt the butter in a frying pan and in this brown the sweetbreads; set in the casserole; add veal broth (highly seasoned with half a cup of cut celery, onion and carrot, tied in a muslin for removal) to half cover the sweet- breads; cover with lid and let simmer in the oven nearly an hour. Saute mushroom caps in butter and add these to the casserole; let cook fifteen minutes, when the broth should be well reduced; add cream, salt and paprika to season and hot cooked peas, letting the peas settle to the bottom of the dish and drawing the sweetbreads and mushrooms above them.
VEAL COLLOPS EN CASSEROLE
2 pounds veal (from leg) 2 sprigs parsley
2 bits of salt pork Water
4 tablespoons pork fat 1 green pepper, chopped
1 onion 1 tablespoon butter
4 cloves 3 tomatoes
Salt to taste
Have the veal cut in slices about three-fourths of an inch in thickness; cut these in pieces for serving, and into each draw a bit of salt pork. Cook hot pork fat until nicely browned; remove to the casserole and add an onion into which four cloves have been pressed, parsley, and stock or boiling water nearly to cover the veal. Saute* a green pepper, chopped fine, in a table- spoon of butter, and add this, with the tomatoes cut in pieces, also salt to season; cover the dish, and let cook in a moderate oven about an hour and a half. If desired the liquid may be thickened with flour mixed with cold water to a thin paste. Remove the onion and parsley before serving.
413
SIMPLE MENUS FOR A WEEK'S MEALS
|
BREAKFAST |
LUNCHEON, OR SUPPER |
DINNER |
|
Grape Fruit Corn Meal with Dates Ham Omelet Buttered Toast Coffee |
Cream of Tomato Soup Lettuce and Potato Salad Graham Bread Cheese Relish Cocoa |
Vegetable Soup Mock Rabbit Brown Potatoes Cauliflower au Gratin Prune Whip Coffee |
|
Stewed Prunes Fried Mush Shirred Eggs Hot Rolls Coffee |
Ham Patties Hot Rolls Currant Jelly Milk Cookies |
Consomme Roast Veal String Beans Lettuce Salad Canned Fruit Sponge Cake |
|
Fruit Oatmeal Bacon and Eggs Popovers Coffee |
Curry of Veal Stewed Tomatoes Lettuce Cinnamon Toast Tea |
Ambrosia Lamb Chops with Peas Baked Potatoes Ripe Olives Rice Pudding Coffee |
|
Sliced Oranges Uncooked Cereal Mackerel Corn Bread Coffee |
Creamed Frizzled Beef Graham Bread Bread Pudding Cocoa |
Haricot of Mutton Mashed Potatoes Stewed Rhubarb Cottage Pudding Coffee |
|
Wheat Cereal with Raisins Beauregard Eggs Hot Rolls „_ Coffee |
Salmon Surprise Water Cress Salad Egg Muffins Stewed Fruit |
Clam Chowder Baked Macaroni with Cheese or Fish Spinach Lettuce Salad Fruit Sweet Wafers Coffee |
|
Stewed Rhubarb Cream of Wheat Soft-boiled Eggs Griddle Cakes Coffee |
Fish or Meat Croquettes Creamed Peas Tea or Coffee |
Cream of Spinach Soup Boiled Beef's Tongue Candied Sweet Potatoes Fruit Salad Bavarian Cream Coffee |
|
Fruit Uncooked Cereal Boston Baked Beans Brown Bread Coffee |
Cold Tongue Lemon Butter Tea Biscuit Cheese Cocoa with Whipped Crearc |
Grape Fruit Cocktail Roast Beef with Yorkshire Pudding Creamed Celery Brown Potatoes Combination Salad Frozen Custard Chocolate Wafers Coffee |
Before attempting to make menus, a study of Balanced Rations would be helpful. Each class of food should be represented in a day's meals. Hearty desserts should not follow meals containing rich dishes.
414
I/-L
BALANCED RATIONS
Dis moi ce que tu manges, je te dirai ce que tu es. (Tell me what you eat, and I will tell you what you are.)
— BRILLAT SAVARIN: Physiology of Taste.
410
BALANCED RATIONS
THE word "rations" may be defined as a daily food allowance. If meals formed from such rations contain the food nutrients —proteins, fats, carbohydrates, and mineral matters — in the proper proportions, they are balanced meals, and the rations are balanced rations. Such rations and such meals would fully supply the body's needs for energy, growth, and repair.
On the other hand, meals containing only one class of food nutrients would not be balanced. For instance, a diet of starch foods, as bread, cereals and potatoes, or a diet of protein foods, as meat, beans and cheese, would quickly impair health and efficiency, unless balanced by the addition of foods from other classes. Evi- dently, then, the housewife should know the different kinds of foods depended on by the body for its various needs, and how those needs can be met with the food materials at her command. With such knowledge, she can plan daily menus intelligently and maintain her family in health.
In a previous chapter the human body was compared to an engine, because, like the engine, it burns fuel which yields heat and energy, from which in turn it derives its ability to perform work. Here the comparison ends, because the body uses food not only to develop energy, but also to build and repair its own structure.
For this twofold purpose, nature has provided an abundant variety of food materials. All these foods, when burned in the body, yield heat and energy, and nearly all build up muscular tissue which is used in body-building. The foods which are highest in body-building and repair value, as meats, eggs, or meat sub- stitutes, are grouped as protein foods, and the foods which are highest in fuel value, as fat, starch, and sugar foods, are called
417 L-L
BALANCED RATIONS
carbohydrates. Still another class of foods, chiefly vegetables and fruits, provide bulk and mineral matters.
Calories. — The manner in which scientists measure the fuel value — that is, the amount of heat and energy given off by a certain food when burned in the body — is interesting. Heat can be meas- ured only by a change of temperature, not by weight or length. The heat measure cannot be a pound or a yard; it must be a definite quantity of heat. If a pint of water (or a pound, which is the same thing) is raised four degrees in temperature, say from 40 degrees to 44 degrees, or 70 degrees to 74 degrees, a certain amount of heat is required. This amount of heat is called a calorie; therefore a calorie is simply the amount of heat or energy given off by the body in burning up a certain amount of food.
If one ounce of protein, the fibrin of lean meat, for example, is burned in the body, it will yield a little more than 113 calories of heat. That is, one ounce of protein will give off a little more than 113 times the amount of heat required to raise the temperature of a pint of water four degrees. A pound of protein would equal 1820 calories of energy.
If one ounce of pure sugar is burned in the body, it will yield a little more than 113 calories. One pound of sugar will supply 1820 calories.
If one ounce of fat is burned in the body, the result will be about 255 calories; and one pound of fat will yield 4040 calories.
It will be noted at a glance that the heat value of fat is more than double the heat value of lean meat or sugar, a fact that is proved by daily experience.
Scientists have shown that a man who does average muscular work, a carpenter for instance, requires food sufficient, when burned in his body, to yield about 3400 calories of energy daily to enable him to do his work. Now, seven-eighths of a pound of fat, or two pounds of sugar, or two pounds of lean meat would provide approximately the number of calories required; but it is very evident that either the fat or the sugar would be a very poor ration, for the reason that both foods are practically pure fuel, and would
418 il-L
BALANCED RATIONS
leave nothing for bulk or repair. Work, and even life itself, on such a ration for any length of time would be almost impossible. The lean meat ration would be little better. If, on the other hand, this same amount of energy were derived from a variety of food materials which provide for restoring broken down tissues as well as for energy, the day's work could be performed with ease and efficiency.
Fortunately, nature does not require a scientific knowledge of calories for normal good health; neither does she require that each person consume an exact number in the day's ration, and no more. She is far kinder and more liberal than that. She has provided us with an abundance of foods for body-building, for fuel and energy, for bulk, and for necessary mineral matters. These foods have been carefully studied by scientists and grouped as to their various uses and properties.
What the intelligent cook chiefly needs is a familiarity with these food groups, and a knowledge of what the particular foods of each group may be depended upon to do in the body. She can then plan the family meals so that they will contain the proper amount of material from each group necessary for good health and effi- ciency. The human body is so adaptable that it is not necessary that each meal should be balanced with scientific accuracy, even if that were possible. If on the whole, from day to day and week to week, the various elements are provided for and eaten, the meals will be sufficiently balanced,
FOOD GROUPS AND THEIR USES
GROUP 1. — Foods depended on for protein; that is, foods in which the principal parts of the nutrient is in form of protein: milk, skim milk, cheese, eggs, meat, poultry, fish, dried peas, beans, lentils, and some of the nuts. Especially useful for repair and body -building material.
GROUP 2. — Foods depended on for fat; that is, foods in which the principal part of the nutrient is in the form of fat: butter, cream, lard, suet, and other cooking fats, salt pork, bacon, table and salad oils. All have a very high fuel value.
419 L-L
BALANCED RATIONS
GROUP 3. — Foods depended on for starch; that is, carbohydrate foods in which the principal part of the nutrient is in the form of starch: the cereals — wheat, corn, oats, rice, rye, barley — and their products, breakfast foods, bread, crackers, maca- roni, cakes, cookies, puddings; also potatoes and other starchy vegetables. Used as fuel, and in excess, stored in the body as fat.
GROUP 4. — Foods depended on for sugar; that is, carbohydrate foods in which the principal nutrient is sugar: sugar, molasses, syrups, honey, candies, fruits, sweet cakes, and desserts. A form of fuel which is quickly utilized in the body.
GROUP 5. — Foods depended on for mineral matters; that is, foods not rich in nutrients but which supply iron, vitamins, vege- table acids, cellulose, and other body-regulating substances: fruits and vegetables, apples, pears, oranges, lemons, bananas, berries, melons, salads, lettuce, spinach, potatoes and root vegetables, green peas and beans, tomatoes, squash, etc,
Vitamins. — In addition to a familiarity with the various food groups, the good cook should know something about vitamins. By vitamins is understood certain life-giving substances whose presence in the body is essential to normal growth and health. If omitted from the diet for any great length of time, the so-called " deficiency diseases" arising from malnutrition are likely to develop.
Vitamins are present in some foods, but absent in others. It is therefore of the utmost importance to know which foods contain these life-giving elements, so that they may be included in the daily diet. Some of them are soluble in fat, others are soluble in water.
Whole milk and butter are especially rich in the fat-soluble vita- min, recognized by scientists as vitamin A. For this reason milk and butter are absolutely essential to the growth and health of children. Skimping on milk and milk products is certain to retard the child's development and expose it to the many evils which follow malnutrition. Codliver oil is another source, being more than two hundred times as rich in the valuable vitamin A as butter. This vitamin is also present in the yolks of eggs, in animal fats, in
420 Ir-L
BALANCED RATIONS
green-leaf vegetables, such as young cabbage, and in most yellow vegetables, such as carrots.
The water-soluble vitamin, known to scientists as vitamin B, is present in most foods, especially in fruits, vegetables and whole grain cereal products. It is absent in foods which have been "purified," such as white flour, cornstarch, polished rice, refined sugar, and most table oils, all of which in their natural state con- tain vitamins. Vitamin B supplies the nervous reserve so neces- sary to combat neuritis.
Another water-soluble vitamin is recognized by scientists as vitamin C. This is found abundantly in all citrus-fruit juices, in lemons, oranges, grape-fruit, and in green vegetables. Tomatoes and white potatoes are a valuable source of vitamin C. Vitamin C is the accepted preventive and cure for scurvy.
Since an abundant supply of vitamins exists in all fresh vege- table foods, in milk and in meat from animals fed on fresh foods, the normal adult living on a well-balanced diet is certain to obtain a plentiful supply. But the diet of growing children must be watched carefully to see that they get a proper proportion. For- tunately, vitamins A, B, and C are all found in whole milk. Chil- dren suffering from rickets and other diseases of under-nourish- ment have frequently been cured by a liberal diet of foods that con- tain vitamin A.
It should be remembered that all the vitamins are easily de- stroyed by excessive cooking or sterilization. Fresh foods, and those that have been properly cooked, contain the helpful element in greatest measure. While canned foods and other dried vege- tables and fruits may be necessary for economy and convenience, or to give bulk to the diet, they should never be used to the exclu- sion of green-leaf vegetables and fruits.
The Graphic Charts on the following pages show the composition of — Milk Eggs
Cheese Oatmeal
Potatoes Butter
White Bread Beef
28 421 L-L
Carbo hydrate 2 Paris
Ash 4 Paris
Water 34 Paris
Water 87Rirts
Fat XoPart
Ash
I Part
Starch 18 Paris
Protein 22/oPari«
Carbohydrate 53 Parts —
CHART SHOWING THE COMPOSITION OP FOODS 422
Water 50Pari
Protein 1 Part 1
Water 6O Parts
Fat
13 Parts
Refuse 7 Parts — / \^$jjb
CHART SHOWING THE COMPOSITION OF FOODS 423
FIRELESS COOKERY
powder has been sifted; then the nut-meats and, last, the well- whipped whites. Bake in layers or in round cake dish. Remove and ice with caramel icing and nut-meats. Bake with two radi- ators.
DRIED FRUITS
Dried fruits are especially satisfactory when prepared in the fireless cooker; for they can be cooked the long time that is neces- sary to their perfection, without danger of being broken or re- duced to a mush.
APPLES
Wash the apples in cold water, soak over night and cook in the water in which they were soaked. Boil slowly for ten minutes, adding sugar, lemon and spices to taste. Place in cooker for six hours.
APRICOTS
Wash the fruit carefully and allow it to soak in cold water over night. Boil slowly for ten minutes in same water; add sugar to taste and place in cooker for four hours.
BLACK FIGS
Wash figs and soak over night in cold water. Boil slowly for five minutes in same water in which they were soaked; add sugar to taste; cook until sugar is dissolved; place in cooker for three or four hours. Serve cold with cream.
FIGS
Cut stems from figs ; cover with cold water; add a slice of lemon and simmer for five minutes. Add sugar to taste and cook five minutes longer. Place in cooker for three hours.
DRIED PEACHES
Wash peaches in cold water; drain and cover with fresh water; allow to soak over night. Boil slowly for ten minutes in water in which they were soaked; add sugar to taste and place in cooker for four hours.
390 L-I.
FIRELESS COOKERY
DRIED PEARS
Cook pears the same as peaches. A few whole cloves, a small piece of cinnamon and a slice of lemon added while pears are boil- ing will improve their flavor.
PRUNES
Wash the prunes in cold water; cover with fresh water and allow to soak over night. Simmer for five minutes in the same water in which they were soaked; add sugar to taste and when sugar is dissolved and tho prunes boiling hot, place in the cooker for four hours.
BREAD PUDDING
2 tablespoons butter Pinch of salt
Yolks of 4 eggs Nutmeg if desired
5 tablespoons bread crumbs Whites of 4 eggs
I teaspoon baking powder
Cream the butter; add the yolks of the eggs and stir well; add the bread crumbs, salt and nutmeg; fold in the whipped whites of eggs; add the baking powder and pour into a pudding dish. Boil in a kettle of boiling water on the stove for fifteen minutes; then place in the cooker for one hour. Use two radiators.
COTTAGE PUDDING
1 cup sugar 1 cup milk
l/4 cup butter 2 cups flour
1 egg 3 teaspoons baking powder
Take the sugar, butter and egg and beat well together; add the inilk and the baking powder well sifted in the flour. Bake in shallow pan between two moderately hot radiators for twenty minutes. Serve with sauce.
FIG PUDDING
1 cup sugar 4 level teaspoons baking powder
J/2 cup butter 2l/3 cups flour
l/2 cup water 1/2 cup figs chopped fine
Whites of 4 eggs
Cream the butter; add the sugar gradually; sift the baking powder with the flour, and add milk and flour alternately; add
391 V-L
BALANCED RATIONS
100-Calorie Portions
40 X 1 pound oil, shortening fat, suet = 40
34 X 2 pounds butter = 68
28 X 1 pound bacon = 28
10 X 2 pounds cream »tod nuts in shell = 20
156 This would equal 15,600 calories, which is sufficiently accurate.
No. 3. U. S. Department of Agriculture chart showing bread and other cereal foods which supply together about 240 one-hundred-calorie portions, or 24,000 calories. Any other combination of cereal foods equivalent to 15 pounds of dry cereals would furnish about the same amount of body fuel. This proportion may be raised or lowered by half. See note, page 431.
The separate items are: Flour (20 cups), 5 pounds; rolled oats (2^ to 3 cups), l/2 pound; cornmeal (1% cups), ^ pound; rice (1 cup), }/% pound; macaroni, l/2 pound; ready-to-eat breakfast cereal (5 to 6 cups), ^2 pound; total dry cereal foods, II/L pounds. Bread and rolls, 10 pounds.
How TO ESTIMATE THE FOOD VALUE OF CEREAL FOODS
Dry cereals average about 16 one-hundred-calorie portions per pound. Bread and rolls average about 12 one-hundred-calorie portions per pound. At a rough estimate, three-fourths of the weight of bread and rolls is flour. Three-fourths of the ten pounds above is 7^ pounds, which, added to the 7^ pounds of cereals, equals 15 pounds of dry cereals food. 15 X 16 equals 240 one-hundred-ealorie portions, or 24,000 calories, which is the required amount. Or,
100-Calorte Portions
16 X 11A pounds of dry cereals = 120
12 X 10 pounds of bread and rolls = 120
which afford the same number of calories.
No. 4. U. S. Department of Agriculture chart showing sugar and other sweet foods, which together supply about 80 one-hundred-calorie portions, or 8000 calories. Any other combination of such foods which furnishes about 43^ pounds of sugar would supply about the same amount of body fuel.
The separate items are: Granulated sugar (4 cups), 2 pounds; loaf sugar, V± pound; candy, ^ pound; honey (about % cup), J^ pound; syrup (about % cup), ^ pound; molasses (about % cup), ^ pound; jelly, ^ pound; total 5 pounds-
428 L-L
SUPPLY OF CEREAL FOODS FOR AN AVERAGE
-ORNli
1 FLOUR
ioTlO )bs. and dry cereals, 7 'Albs) provides about 240 hundred- calorie portions or 3/lO the needed fuel. This proportion may be raised, or lowered by half. Use whole grain products if vegetables and fruits are scarce.
GROUP NO. 3. A WEEK'S SUPPLY OF CEREAL FOODS
^\WEKS SUPPLY OF SUGAR AND OTHER SWEETS iiblTsr' FOR AN AVERAGE FAMILY ^J^El^t,^
The totalfeugar and candySlbs.i honey, sirup, molasses and jelly, each V* lb)
equals about 4 J4 Ibs. of sugar aind provides atout 80 kindred-calorie port
or MO the needed fuel. Sweets may be omitted or their proportion raised by half.
GROUP NO 4. A WEEK'S SUPPLY OF SUGAR AND OTHER SWEETS
BALANCED RATIONS
How TO ESTIMATE THE FUEL VALUE OF SUGAR AND OTHER SWEETS Sugar and candy average about 18 one-hundred-calorie portions per pound. Thick sirups (honey, sirup, molasses) average about 133^ one-hundred-calorie portions per pound. Jelly, jams, marmalades, and rich preserves average about 9 one-hundred-calorie portions per pound. At a rough estimate the above items would equal about 4>£ pounds of sugar. 18 X 4| would equal 81 one hundred calorie portions; or
100-Calorie Portions
18 X 3 pounds sugar and candy = 54
13J/2 X l^i pounds of honey, sirup, and molasses
» X K pounds jelly
78%
This would equal 7875 calories, which is slightly below the required amount, but sufficiently accurate.
No. 5. U. S. Department of Agriculture chart showing vegetables and fruits fresh, canned, and dried, which together supply about 160 one-hundred-caloric portions, or 16,000 calories. Any other combination of ordinary vegetables and fruits equivalent to 70 pounds of fresh material would supply about the same amount of body fuel. If more bulk is needed in the diet, it is better to supply it from vegetables and fruits than from the richer foods.
The separate items are:
Fresh Vegetables and Fruits: White potatoes (% peck), 7 pounds; sweet potatoes (^2 peck), 7 pounds; asparagus, 2 pounds; beets, with greens, 2 pounds; carrots, 2 pounds; cabbage, 2 pounds; squash, 2 pounds; turnips, 2 pounds; celery, t pound; lettuce, 1 pound; onions, 2 pounds; tomatoes (4 medium-sized),
1 pound; rhubarb, 1 pound; bananas (1 dozen), 3 pounds; oranges (3^ dozen), 3 pounds; apples (8 medium-sized), 3 pounds; pineapple (one), 2 pounds; straw- berries (1 quart), 1 pound; total, 44 pounds.
Canned Vegetables and Fruits: Peas (1 quart), 2 pounds; string beans (1 quart),
2 pounds; cherries (1 quart), 2 pounds; peaches (1 quart), 2 pounds; total, 8 pounds.
Dried Vegetables and Fruits: Lima beans, 2 pounds; raisins, 1 pound; total,
3 pounds.
How TO ESTIMATE THE FUEL VALUE OF VEGETABLES AND FRUITS
Fresh and canned vegetables and fruits as used in most households average about
225 calories, or 2)^ one-hundred-calorie portions, per pound; canned foods such as
peas, string beans, cherries, and peaches, having about the same fuel value as if
they were fresh weight. Dried vegetables and fruits have about six times the fuel
429
BALANCED RATIONS
value of these foods fresh weight, or about 1350 calories — 13^ one-hundred-calorie portions — per pound. Counting the 3 pounds dried vegetables and fruits as 18 pounds fresh weight, the above items would total 70 pounds fresh weight. Therefore, 2| X 70 pounds fresh weight would equal 157£ one-hundred-calorie portions; or
100-Calorie Portions
2M X 52 pounds fresh and canned weight = 117
X 3 pounds dried weight =
This would equal 15,750 calories, or a little less than the required estimate.
The larger the proportion of fresh vegetables and fruits to those canned and dried thejbetter.
From the foregoing it is clear that if the weekly food supply is satisfactory, the exact make-up of each meal is not important. It is well to do a certain amount of balancing from day to day, although the habit of providing all the required kinds of foods regularly will save unnecessary time and thought in this direction. If the housekeeper will keep a record of the foods used during the week, she will have little difficulty in securing a satisfactory result. An account book, or a set of cards, should be kept for this purpose, showing the date, the kinds of food, with weight, measure, and cost, listed under their proper headings: Milk, Meat, Eggs, and Similar Protein Foods; Fat Foods; Cereal Foods; Sugar and Sweets; Vegetables and Fruits. With these facts in hand, the fuel value can be roughly estimated by weight, or in calories, by means of the table on the following page. For the fuel value of any particular food per pound, see the tables on pages 433, 434,
RULES FOR BALANCING DIET OF YOUR OWN FAMILY
1. Determine from Table of Energy Needs, page 425, the approximate number of hundred-calorie portions needed by your family per week.
2. Keep account of foods purchased each week under the proper heads.
3. Estimate the fuel value of each group.
4. Provide 20 per cent, or about % of the total fuel required, from milk, meat, and similar foods; 20 per cent, or about ^o> from
430 L-L
BALANCED RATIONS
fat foods; 30 per cent, or about T3^, from cereal foods; 10 per cent, or about TV, from sugar foods; 20 per cent, or about ^, from fruits and vegetables. If you do this from week to week, your family rations will be sufficiently balanced. In a short time the habit of providing in the right proportions will become established.
Table for Estimating Average Fuel Values
100-Calorie Portions
Whole m ilk. .. ........ 6 per quart
Skim milk .................................... 8 " "
Flesh foods, eggs, etc ...................................... 8 per pound
Fats .......................................... .......... 40 "
Butter ................................................. 34 «« «
Bacon, salt pork, chocolate, etc ............................. 28 " "
Dry cereals, flour, pies, cakes, crackers ....................... 16 ** "
Bread ............... . . . , ............................... 12 " ««
Sugar and candy .......................................... 18 " "
Syrups, molasses, honey ...................................
Jellies, jams, marmalades, preserves . ....................... 9
Fresh vegetables and fruits ................................. 2
Dried vegetables and fruits ................................
NOTE. — The menu on the following page was prepared from the week's food supply shown on group charts 1 to 5, as follows:
100-Calorie Total
Portions Calories
14 quarts milk, ......................... which provide \
10^ pounds flesh foods, eggs, cheese, ...... " ' «« / 1( ^0 per cent
4 pounds of fats, ............. , ......... " " 160 = 20 "
15 pounds dry cereals, ................... " 240 = 30 "
4^ pounds sugar and other sweets, ....... " 80 = 10 '*
70 pounds fresh vegetables and fruits, ... " " 160 = 20 "
Total 800 =100
These amounts of food may be depended on to furnish an attractive diet for an average family for a week. When economy is necessary, it is often possible to effect considerable saving without loss of fuel value. By means of the tables on pages 433, 434, and from the market price of foods, the cost of the fuel value of different foods can be compared, and the less expensive selected. It is also possible, to a certain extent, to raise or lower the proportions of the different groups with safety. For example, cereal foods will often provide fuel at less cost than the protein and fat foods; but an extra allowance of cereal foods should never be at the expense of milk or green-leaf vegetables.
431 L-L
BALANCED RATIONS
*A WEEK'S MENU FOR THE AVERAGE FAMILY
(Two Adults and Three Children)
|
BREAKFAST. |
DINNER. |
LUNCH OR SUPPER. |
|
SUNDAY |
||
|
Oranges; breakfast cereal with milk; bread or toast with butter. |
Chicken stuffed and roasted or fricasseed and served on toast or with rice; sweet potatoes; asparagus; jelly; bread; pine- apple ice cream. |
Peanut sandwiches with let- luce salad; or bread, milk, and butter for children; candy. |
MONDAY
|
Sliced pineapple and bananas; breakfast cereal with milk; bread or toast with butter. |
Macaroni and cheese with warmed-over chicken; boiled cabbage; bread; apple pudding, baked or steamed. |
Lima bean chowder; cracker* or bread and butter; celery; boiled rice with honey. |
TUESDAY
|
Canned peaches; breakfast Cereal with inilk; bread or toast with butter. |
Beef stew with turnips, carrots, onions, and dumplings; bread; orange custard with nut cookies or sliced oranges with nut cake. |
Bacon; boiled potatoes and milk gravy made with bacon fat; cole-slaw; bread and but- ter; candy. |
WEDNESDAY
|
Canned cherries; breakfast cereal with milk; bread or toast with butter. |
Bacon and fried eggs; pota- toes; squash; bread; peach pie. |
Creamed smoked fish with baked potatoes; bread and but- ter; sliced oranges with cocoa- nut. |
THURSDAY
|
Bananas; breakfast cereal with milk; bread or toast with butter. |
Meat cakes with tomato sauce; lima beans; bread; baked ba- nanas. |
Cheese sandwiches or scallop- ed cheese and rice; lettuce; bread and butter; wheat cakes with sirup. |
FRIDAY
|
Stewed raisins and rhubarb; breakfast cereal with milk; bread or toast with butter. |
Fish, stuffed or baked; sweet potatoes; beets with greens; bread; suet pudding with raisins. |
Cream of pea soup; scalloped sweet potatoes; bread or bis- cuits and butter; canned cher- ries. |
SATURDAY
|
Baked apples; breakfast ce- real with milk; bread or toast with butter. |
Scrambled eggs with smoked fish; string beans; celery; bread and butter; strawberry short- cake. |
Creamed fish on boiled rice; bread a raisin tarts. |
toast or nd butter; |
NOTE. — Coffee and tea are not listed, as they contain little nutritive value. * Prepared by the United States Department of Agriculture.
432 L-L
A WEEKS SUPPLY OF\|GETABIIES AND FRUITS
Contributor, from T~~~*
Off.ce" of Horn* Econgrt.cs' , f^n » x T CFLangwonhv. CM FOR AN
The total (SSL Ibs. fresh and c«nneflL with 3 ifas. dried, or 7O ibs. fresh weight) provides about 160 hunclred—ealorie portions or Vs the needed fuel. This proportion may be raised or lowered by half. Always use some leaf vegetables.
GROUP NO. 5. A WEEK'S SUPPLY OF VEGETABLES AND FRUITS
Contrikvt.on from
COUNTING THE COST
Offff of Horn* Economic*. f\ "C1
CFU^orthy. Chef. A^^T T^, ~ ope,
A WEEKS TOOD SUPPLY
NUMBER OF IOC-CALORIE PORTIONS IN FOODS AS PURCHASED
Carol.ne .unt. Specialist ,nrcoiTWparh,,n.MUSe.
&perlb.
4 per qt.
4 per Ib.
spaTagus.cftbbage.caul'- otatofj^ ^tf*' awer, lemons i spinach, Oper liD.
fuash.toraatoes, turnips. Cheese, cottage, liver
l72per ID. Shrimps, tongue,
ieans. .string, beetSi 6per Ib.
veal, average.
6 per qt.
whole .
7 per Ib.
15 per Ib.
9 per doz.
9 per pt.
Cream.
10 per Ib.
Beef, averaget latnb.av
10 per doz.
Orangfes .(Soz.Size.)
11 per Ib. 0
Prunes, TnacKerel. salt,
bread. iy per it).
11 per doz. Che£s<?-
Bananas. (5oz.size.> XXper Ib.
13 per Ib. Coc°f ;.
26 per Ib.
per
CaT
per
sugar.
p, heavy
?rices change and tastes differ- but the above values remain the same. By means of them the cost per 100-calorie portion. of any food, any group of foods, or any food supply, ca-nte estimated at any time .
Butter, other table fats.
40 per Ib.
CHART NO. 6. FOR ESTIMATING THE COMPARATIVE VALUE OF
FOODS
BALANCED RATIONS
•APPROXIMATE NUMBER OF 100 CALORIE PORTIONS IN COMMON
FOOD MATERIALS GROUP I FOOE DEPENDED UPON FOR EFFICIENT PROTEIN
|
Materials. |
Number of 100-Calorie Portions. |
Materials. |
Number of 100-Calorie Portions. |
|
Diiry products: Milk, whole Milk, skim Buttermilk Milk, condensed, unsweetened Milk, condensed, sweelened Milk, dried, whole. .. Milk, dried, skim. . . . Cheese, ordinary Cheese, eottage Kggs Meats Beef, average Beef, chuck. Beef, corned Beef liver Beef ribs |
3 per pound or 6 per qt. 3 per quart. 3 per quart. 8 per pound or per qt. 15 per pound. 23 per pound. 16 per pound. 19J-2 per pound. 5 per pound. 9 per dozen. 9 per pound. 10 per pound. 7^2 per pound. V&Yl per pound. 51A per pound. 11 per pound. 7*4 per pound. 9^2 per pound. 51A per pound. 10 per pound. 11 per pound. 13 per pound. 12 per pound. 22 per pound. 13 per pound. 5^A per pound. 3 per pound. 7^2 per pound. |
Fish, fresh: Bass Codfish Halibut, steak Mackerel, Spanish. . Perch |
2 per pound. 1^2 per pound. 4t}/z per pound. 31A per pound. 2 per pound. 6 per pound. 3^2 per pound. 6 per pound. 2*4 per pound. *H per pound. 5 per pound. 9 per pound. 7J/2 per pound. 10 per pound. 6K per pound. 9 per pound. 91A per pound. 1 1A per pound. 2 per pound. 4 per quart. %1A per pound. 4 per pound. 5 per pound. 19 per pound. 25 per pound. 27 ££ per pound. 20 per pound. |
|
Shad Shad roe Smells Trout, brook Fish, smoked or salted: Cod, salt (boneless) . Halibut, smoked .... Herring, smoked. . . . Mackerel, salt Fish, canned: Salmon |
|||
|
Beef, round Beef, sirloin Beef tongue Lamb, average Lamb, leg Lamb, loin Mutton, average Pork, average Pork, except items in II, average Veal, average Poultry: Chicken, broilers .... Fowl |
Tuna fish ... Shellfish, fresh: Lobster Oysters |
||
|
Scallops.... Shellfish, canned: Lobster Shrimps Legumes: Peanuts, unshelled . . Peanuts, shelled Peanut butter Soy beans, dried |
|||
GROUP II. FATS AND FAT FOODS
|
Fats, table and cooking: Butter . |
Nuts — continued. |
||
|
Lard Oil ... |
41 per pound. |
Butternuts,' shelled.. |
32 per pound. |
|
Suet Cream, 18 per cent ... Cream, 40 per cent. . . . Fat meats: Bacon Pork, salt Pork sausage Nuis: Almonds, unshelled. . Almonds, shelled Bnizil nuts, unshelled Brazil nuts, shelled. . |
34 per pound. 9 per pound or per pint. 17 per pound or per pint . 26 per pound. 28^ per pound. 21 per pound. 16 per pound. 29 per pound. 16 per pound. 32 per pound. |
without milk Hickory nuts, un- shelled Hickory nuts, shelled Pecans, unshelled. . . Pecans, shelled Walnuts, California, unshelled Walnuts, California, shelled Chocolate |
14 per pound. 1 'I per pound. 33 per pound. 17 per pound. 33 per pound. 8 }/2 per pound. 32 per pound. 28 per pound. |
GROUP III. CEREAL FOODS
|
Bread |
12 per pound. 9 per loaf, 16 oz. dough, |
Flour, buckwheat Macaroni |
16 per pound. |
|
Cereals, flaked Corn meal Crackers Flour, wheat |
12-14 oz. baked 15 per pound. 16 per pound. 19 per pound. 16 per pound. |
Oatmeal Rice Rolls Tapioca Wheat, shredded |
18 per pound. 16 per pound. 12 per pound. 16 per pound. 16J/2 per pound. |
433
BALANCED RATIONS
APPROXIMATE NUMBER OF 100 CALORIE PORTIONS IN COMMON
FOOD MATERIALS.— Continued. GROUP IV. SUGARS AND SUGARY FOODS
|
Materials. |
Number of 100-Calorie Portions. |
Materials. |
Number of 100-Calorie Portions. |
|
Candy, average Honey |
17 per pound. 15 per pound. 55 per quart. 13 per pound. 50 per quart. 14 1/2 per pound. . |
Sirup, corn |
54 per quart. 49 per quart. 18 per pound. 15 per pound. ^•/i per pound. 22 per pound. |
|
S ugar, granulated Sugar, maple Chocolate, milk Chocolate, sweet |
|||
|
Molasses |
|||
|
Sirup, corn |
|||
GROUP V. VEGETABLES AND FRUITS
|
Vegetables, fresh: Asparagus Beans, lima, shelled. . |
1 per pound. 5) 2 per pound. 7 per quart. |
Vegetables, canned — Continued. Tomatoes |
1 per pound. 1 & per No. 2 can. |
|
Beans, string Beets . . . Cabbage |
1 % per pound. 1 % per quart. \Yi per pound. 1 per pound. |
Peas Vegetables, dried: Beans |
%Yl per pound. 3 per No. 2 can. |
|
3 per medium-sized |
Cowpeas |
15/4 P6*1 pound. |
|
|
head (3 pounds). |
Peas |
16 per pound. |
|
|
Carrots Cauliflower |
1 Yi per pound. 1 Yi per pound. 2 per medium-sized head (1)^ pounds). |
Fruits, fresh: Apples Bananas |
2 per pound. 24 per peck. 3 per pound. |
|
Celery Corn |
^4 per pound. 1 % per pound. |
11 per dozen medium- sized. |
|
|
Cowpeas, shelled Cucumbers . |
sized ears. 6 per pound. |
Cranberries Currants Grapes |
2 per pound or per qt. 2 M> per pound or per qi. §¥<> per pound or per ql . |
|
Lemons . . |
|||
|
Lettuce |
54 per pound. |
43^ per dozen medium- |
|
|
ic |
Y\ per medium-sized head. , |
Mnskmelon |
sized. 1 per pound or 1 per me- |
|
Mushrooms Okra |
2 per pound. |
dium-sized. |
|
|
Onions Parsnips |
2 per pound. |
Peaches |
dozen medium-sized. 1 /•''z Per pound 6 per do'/.. |
|
Peas |
2M per pound. 20 per peck. |
Pears .- Plums |
2H per pound. |
|
Potatoes, Irish Potatoes, sweet Pumpkin . . |
3 per pound. 45 per peck. 4^2 per pound. 63 per peck. \<i per pound. |
Raspberries Strawberries Watermelon Fruits, canned: Cherries |
3 per pound or per qt. 1 % per pound or per qt. } 2 per pound. 4 per pound. |
|
Radishes Rhubarb |
1 per pound. •>i per pound. |
Peaches |
5 per No. 2 can. 2 per pound. |
|
Spinach. |
1 per pound. |
Pears |
%y? per No. 2 can. |
|
Squash Tomatoes |
1 per pound. |
Pineapples . |
4H per No. 2 can. |
|
Turnips Turnip tops Vegetables, canned: |
1 Y± per pound 2 per pound. |
Fruits, dried: Apples |
4H Per No. 2 can. 13 per pound. |
|
Dates |
|||
|
Beans baked |
1 % per No. 2 can. |
Figs |
14^ per pound. |
|
Corn |
7 per No. 2 can. 4^ per pound. 6 per No. 2 can. |
Raisins Fruits, miscellaneous: Olives, green or ripe |
14 per pound. 10 per pound or per pt. |
43 1
DIET FOR WEIGHT CONTROL
Graceful as a willow wand, But more divinely proportioned.
— Romance of Youth.
Jack Sprat could eat no fat,
His wife could eat no lean; And so betwixt them both,
They licked the platter clean.
— Mother Goose.
436
DIET FOR WEIGHT CONTROL
FROM the nature of their diet, it is easy to believe that Jack Sprat of the nursery rhyme was under weight, and that Mrs . Sprat was the exact opposite. While it is undoubtedly true that some persons are naturally inclined to thinness, and others to fat- ness, it is also equally true that undue excess in either direction can largely be controlled by proper diet.
Causes of Overweight- — Simply stated, excess weight results from an overconsumption of the fuel and energy foods; that is, starches, sugars, and fats. If too much of these foods is consumed, the excess is stored up by nature in the body as adipose tissue or fat. Nature's wise purpose is to be able, in emergency, to draw upon the stored supply, when the tissues are wasted by disease or fever. But an excess of such storage results not only in an awkward burden of avoirdupois, and unpleasing physical proportions, but causes overtaxation of the heart, and becomes dangerous to health.
Curing One's Self. — The cause being understood, the method of cure is evident. The first necessity is to face the fact. Be weighed. 'Consult the table of normal weights, page 441, then use every ounce of will-power possessed to overcome the unpleasant condi- tion. Unless the overweight is due to some disturbance of the secretions of the body, about which a physician should be con- sulted, unflagging perseverance in cutting down the diet, and in taking exercise will result in reducing the pull on the scales.
Foods to Avoid. — Of course the foods to shun are the starch, sugar, and fat foods,
A LIST OF FOODS TO AVOID
Appetizers — catsups, pickles, olives, horseradish, etc. Rich foods made with fat or oil bases — cream soups and sauces, oil salad dressings.
29 437 *-i.
DIET FOR WEIGHT CONTROL
Carbonaceous meats — pork and pork products; sausage, scrap- ple, etc. Such vegetables and cereals as potatoes, hominy, rice, cornmeal mush, oatmeal, parsnips, beets, turnips, and other starchy foods.
Sweets — candies, cakes, puddings, pastry.
Beverages — tea and coffee may be used, but with a minimum of sugar and cream, far better without either. Avoid cocoa and unskimmed milk.
WHAT TO EAT For breakfasts:
Fruits — oranges, grapefruit, peaches, pears, apples, grapes, cherries, etc.
Berries — fresh strawberries, blackberries, huckleberries or blueberries, etc.
Bread or cereal — one piece toast, bran, or graham bread; or, 1 cup (scant) puffed
whole cereal, with skimmed milk. Beverages — tea or coffee without cream and sugar.
For dinners :
Clear soups or broths.
Lean meat, chicken, or white fleshed fish.
Green and succulent vegetables — spinach, cabbage, cauliflower, tomatoes, string
beans, cress, celery, etc., without butter or cream dressing. Salads with a very little French dressing. Fruit desserts; as, prunes, pineapple. Beverages — lemonade with little sugar, or tea or coffee.
For luncheons or suppers:
Thin soup; as, tomato, consomme.
One glass skimmed milk or buttermilk, or poached egg, or spinach with egg, or fish.
Bread or cereal as for breakfast.
Fruit or plain salad.
Select only one or two items of food for each meal; a greater variety is conducive to weight.
In following a reducing dietary, it would be well to serve a sugar- less, creamless, cup of hot tea or coffee mid-meals, but no food should be eaten between meals. It is generally thought wise to cut down the quantity of water, but it should be remembered that in cases of gout and rheumatism, an increased amount of liquid is necessary. In all cases gradual reduction of weight is much better
438 L-L
DIET FOR WEIGHT CONTROL
than rapid decrease. Loose skin over reduced muscles makes an aged appearance, and sudden loss of weight may injure the health. Elderly people should not follow a rigid system of reduction.
If a glass or two of water is taken before eating, it may help with a rigid regime, by giving a sense of fullness at the beginning of a meal. The extent of diet restrictions depends upon the amount of excess weight. Having decided how much the daily allowance should be cut down, do not carry out the plan spasmodically, but day -in and day-out keep within the limitation; and the reward will surely come.
It is well to remember that over-eating is more dangerous than under-eating; and that after all, the question of reduction is chiefly n question of the intelligent control of the appetite.
By consulting chapter on Balanced Rations, page 417, many hints may be gleaned as to selections for menus, always allowing less food than for the average person.
A bottle of citrate of magnesia taken once a week is usually beneficial as a body regulator, the consequent depletion of the blood vessels of the intestines causing them to give up considerable water, thus lessening weight.
Exercise. — Since overweight is caused by storage of energy food, it follows that an expenditure of energy will draw upon such stor- age, and reduce weight. Before any system of strenuous exercise is undertaken, a thorough examination should be given by a phy- sician as to heart action, blood pressure, and general physical fit- ness. Exercises are of very little help unless kept up regularly. One rule must be observed: stop when tired. Almost any good book on physical training will give excellent exercises for weight- control.
Remember that walking in the open air is always a splendid exercise, using up food fuel rapidly. No so-called "reducing*' medicines should be taken without the advice of a physician, for probably all such medicines are dangerous.
HOW TO ADD WEIGHT
Foods to Avoid. — It is very much easier to add than to reduce weight, for all the "indulgences" of diet are the things needed. Usually the person of underweight is overfond of salads and other foods which give bulk. It would be well to read a list of what the obese should avoid, in order to know what the too thin should eat; but if sweets and desserts are taken at the beginning of a meal, or between meals, the desire for substantial food is lost.
439 L-L
DIET FOR WEIGHT CONTROL
What to Eat. — The fattening foods or carbohydrates — starches, sugars and fats — are what the too thin person should choose in diet; and not many succulent green vegetables, or salads, unless they are served with mayonnaise dressing made of oil, or of rich cream. Potatoes or any other starchy vegetable with cream sauce: or rice, hominy, corn and similar cereal foods should be selected.
For desserts — puddings and cakes with cream, ice-cream, and whipped cream; sweet chocolate.
For beverages — little tea or coffee. Drink and eat whole milk, swallowing it slowly. This food is excellent between meals. Cocoa and chocolate.
If digestion is weak, do not use many different kinds of food at one meal. Use no pickles; few acids.
By turning to the tables of food values on page 425, calculation may be made as to dietary, always allowing more fuel food than for the average person.
List of Fattening Foods
Cream soups.
Cream dressings.
Milk dishes.
Oil dressings.
Potatoes, sweet and white, turnips, carrots, etc.
Macaroni, spaghetti, etc.
Rice, tapioca, and arrow-root puddings.
Cakes of all kinds.
Sweet chocolate, candies.
Cocoa, chocolate, whipped cream, ice-cream, cereals with cream.
Eat also eggs, fish, meat, beans, peas, lentils, fruits and berries Consult the following weight tables. Be weighed; and train your taste to like what your body needs. To do this, take at first only a little of the kind of food you do not care for. Rest, and then exercise. Take plenty of sleep — ten hours each night if possible, and angles will become curves; the lean and hungry look will disappear; and, incidentally, life will seem brighter. Then, too, in case of illness nature will have a store of energy fuel to draw upon.
Rest-. — Thin people are usually of restless, nervous temperament, " always on the move," expending muscular energy every waking minute; bolting a meal, and flying away to another occupation. The old Roman custom of resting and relaxing, but not napping,
440 L-L
DIET FOR WEIGHT CONTROL
after eating had a very commendable reason. So, too, had their custom of massaging with oil. The thin person will find such massage very beneficial, for the body is able to absorb such food.
Codliver oil, taken either in capsules, or by the spoonful fol- lowed with orange juice, is a flesh-builder as well as a health giver. This oil is very easily digested.
Rest is necessary for increasing weight ; but so also is exercise, for the thin person needs plenty of oxygen to aid in the digestion and assimilation of food, and in throwing off poisonous waste matters.
The following tables afford a standard of weight for comparison. In comparing your own weight with the table, your type of build should be taken into account, as well as height and age. A person of naturally slender type might be below the standard, or one of stocky, thick-set type might be above the standard, and yet both be normally healthy. If, however, the excess in either direction is over ten per cent, corrective measures should be taken.
In ascertaining height, measure in shoes; stand erect, and press measuring rod down on scalp. Weigh yourself in indoor clothing and shoes. Subtract one inch for height if sensible heels are worn; if heels are "high, " subtract two inches. Your standard of weight is found where your height and age columns meet,
WEIGHT TABLE FOR WOMEN OF DIFFERENT HEIGHTS AND AGES *
AGE, YEABS.
|
19 |
20 |
21-22 |
23-24 |
25-29 |
30-34 |
35-39 |
40-44 |
45-49 |
50-54 |
|
|
4 ft. 10 in |
98 |
102 |
106 |
110 |
113 |
116 |
119 |
123 |
126 |
129 |
|
4 ft. 11 in |
103 |
107 |
109 |
112 |
115 |
118 |
121 |
125 |
128 |
131 |
|
5 ft |
109 |
112 |
113 |
115 |
117 |
120 |
123 |
127 |
130 |
133 |
|
5 ft. 1 iQ |
113 |
115 |
116 |
118 |
119 |
122 |
125 |
129 |
132 |
135 |
|
5 ft. 2 in |
116 |
118 |
119 |
120 |
121 |
124 |
127 |
132 |
135 |
138 |
|
5 ft. 3 in |
120 |
121 |
122 |
123 |
124 |
127 |
130 |
135 |
138 |
141 |
|
5 ft. 4 in |
123 |
124 |
125 |
126 |
128 |
131 |
134 |
138 |
141 |
144 |
|
5 ft. 5 in |
126 |
127 |
128 |
129 |
131 |
134 |
138 |
142 |
145 |
148 |
|
5 ft. 6 in |
129 |
130 |
131 |
133 |
135 |
138 |
142 |
146 |
149 |
152 |
|
5ft. 7 in |
131 |
133 |
135 |
137 |
139 |
142 |
146 |
150 |
153 |
156 |
|
5 ft. 8 in ........ |
135 |
137 |
139 |
141 |
143 |
146 |
150 |
154 |
157 |
161 |
|
5 ft. 9 in |
138 |
140 |
142 |
145 |
147 |
150 |
154 |
158 |
161 |
165 |
|
5 ft. 10 in. |
141 |
143 |
145 |
148 |
151 |
154 |
157 |
161 |
164 |
169 |
|
5 ft. 11 in |
145 |
147 |
149 |
151 |
154 |
157 |
160 |
164 |
168 |
173 |
|
6ft '.'.'.'.'.'.'.'.'.'.'. |
150 |
152 |
154 |
156 |
158 |
161 |
163 |
167 |
171 |
176 |
* This table was prepared by Thomas D. Wood, M.D., Professor of Physical Education, Columbia University, and is used by the United States Bureau of Education and the Child Health Organization of America.
441 L-L
DIET FOR WEIGHT CONTROL
WEIGHT TABLE FOR MEN OF DIFFERENT HEIGHTS AND AGES
AGE, YEABS.
|
19 |
20 |
21-22 |
23-24 |
25-29 |
30-34 |
35-39 |
40-44 |
45-49 |
50-54 |
55-59 |
|
|
5ft |
107 |
110 |
114 |
118 |
122 |
126 |
128 |
131 |
133 |
134 |
135 |
|
5 ft. 1 in |
112 |
115 |
118 |
121 |
124 |
128 |
130 |
133 |
135 |
136 |
137 |
|
5ft. ft in |
117 |
120 |
122 |
124 |
K>t> |
130 |
132 |
135 |
137 |
138 |
13!) |
|
5 ft. 3 in |
121 |
124 |
126 |
128 |
129 |
133 |
135 |
138 |
140 |
141 |
142 |
|
5ft. 4 in |
124 |
127 |
129 |
131 |
133 |
136 |
138 |
141 |
143 |
144 |
145 |
|
5 ft. 5 in |
128 |
130 |
132 |
134 |
137 |
140 |
142 |
145 |
147 |
148 |
149 |
|
5 ft. 6 in |
132 |
133 |
136 |
138 |
141 |
144 |
146 |
149 |
151 |
152 |
153 |
|
5 ft. 7 in |
136 |
137 |
140 |
142 |
145 |
148 |
150 |
153 |
155 |
156 |
158 |
|
5ft. Sin |
140 |
141 |
143 |
146 |
149 |
152 |
155 |
158 |
160 |
161 |
163 |
|
5 ft. 9 in |
144 |
145 |
147 |
150 |
153 |
156 |
160 |
163 |
165 |
166 |
168 |
|
5ft. 10 in |
148 |
149 |
151 |
154 |
157 |
161 |
165 |
168 |
170 |
171 |
173 |
|
5ft. 11 in |
153 |
154 |
156 |
159 |
162 |
166 |
170 |
174 |
176 |
177 |
178 |
|
6 ft. |
158 |
160 |
162 |
165 |
167 |
172 |
176 |
180 |
182 |
183 |
184 |
|
6ft. 1 in |
163 |
165 |
167 |
170 |
173 |
178 |
182 |
186 |
188 |
190 |
191 |
|
6 ft. 2 in. |
168 |
170 |
173 |
176 |
179 |
184 |
189 |
193 |
195 |
197 |
198 |
|
6ft. Sin |
173 |
175 |
178 |
181 |
184 |
190 |
195 |
200 |
202 |
204 |
205 |
|
6ft. 4 in |
178 |
180 |
183 |
186 |
189 |
196 |
201 |
206 |
209 |
211 |
212 |
|
Oft, Sin |
183 |
185 |
188 |
191 |
194 |
201 |
207 |
212 |
215 |
217 |
219 |
* This table was prepared by Thomas D. Wood, M.D., Professor of Physical Education, Columbia University, and is used by the United States Bureau of Education and the Child Health Organization of America.
442
SCHOOL LUNCHES
The child is building the temple of the soul, planned by the divine Architect — but ofttimes ruined by man's bad workmanship.
—Child Life.
Upon the health and strength of our children the glory and greatness cf our nation depend.
Every child has a right to be as healthy as present knowledge can make him. Proper feeding is one of the chief factors in health.
— Health Education.
444
SCHOOL LUNCHES
THE witty French cook who said, "Tell me what you eat, and I will tell you what you are, " might even more certainly have stated, "Tell me what you give your children to eat, and I will tell you what they will grow to be, " for the kind of food the child eats largely determines whether he will be a strong, healthy adult, or a weakling. More important, then, than the wise selection of foods for grown people is the proper feeding of the growing bodies of children — especially of little children,
A few general rules should be borne in mind:
1. Meals should be given at regular times.
2. No "nibbling" between meals. If a child is really hungry, a slice of bread and butter will satisfy the craving for food. Never give candy at such times. It will not only spoil the normal appe- tite, but will encourage a bad habit. Oftentimes a glass of water, and not food, is what the little one really craves.
3. Teach the child to drink plenty of water between meals — several glasses a day.
4. Happiness while eating is essential to good digestion.
5. Do not force a child to eat. If after a day or two the appetite does not return, consult a physician.
0. Teach a child to wash face and hands before eating. Explain that dirt is dangerous. Explain that flies are dangerous.
Teach a child to demand fresh air and sunshine, for they are the great cleansers of nature.
7. Children may generally be taught to like all kinds of foods that are good for them. By giving a little of a new food at first, taste can be cultivated.
Staple Food Requirements
1. Milk is the best arid most important food for growing chil- dren. No other food can take its place. Children over five years of age should have at least three cups a day, more if possible.
445 L-L
SCHOOL LUNCHES
Warm milk is more easily digested than cold milk. If children rebel against drinking plain milk, it may be given in the form of cocoa, milk soups, custards, etc. If it is impossible to get fresh milk, use dried milk. If neither fresh nor dried milk is procurable, use evaporated milk. If skimmed milk is given, the child should eat plenty of vegetables and cream or butter. Tea and coffee should not be given to growing children at all.
Bread and milk form a perfect food, containing all food elements in the right proportion to sustain child life. The milk furnishes protein for muscles and other tissues; fats and sugar for body fuel; minerals for bones and other tissues; vitamins, essential to growth and health. The bread furnishes some of each of these, but is valuable because it provides starch fuel food, and gives bulk.
2. Bread, cereals and other grain products should furnish about one-third the food required by a child.
3. Vegetables are essential to the growing child not only for their food value, but because they contain vitamins (see page 4£0). The water in which vegetables and rice have been boiled should be used for making soups, sauces, and gravies. Where for any reason there is a scarcity of milk and eggs, the diet should include as much milk as possible, with pea or bean soups, spinach and other green vegetables, oatmeal, and dried fruits. Vegetables and fruits are excellent sources of iron and other elements necessary for growth. If combined with milk, they will supply food value fully equal to that of meat.
4. Eggs, meat, etc. Aside from milk, eggs are the best source of protein for children. Where plenty of milk and an egg a day are included in the diet, a child needs very little meat. Allow not more than 2 ounces of meat a day for a child from 7-10 years; 3 ounces daily from 10—14 years. Broth from stews may be given on vegetables and bread.
5. Fruits. — There should be some fruit in the diet every day. Where fresh fruit is not -possible, use dried fruit. Bananas should not be eaten raw by very young children. Bananas are not ripe until the skins have brown spots. They should be cooked if given before they reach this stage.
6. Sweets. — There is danger of children getting too much sugar and spoiling the appetite. They should not have more than the following allowance, aside from that contained in foods:
5 to 7 years 1 tablespoon daily
7 to 12 years 2 tablespoons daily
446 L-L
SCHOOL LUNCHES
It is better to give sugar in cocoa and desserts than as candy. Molasses has a high food value. Dates are a good substitute for candy.
7. Fats are essential for growing children. Cream and butter, the fats of milk, are the most important kinds; therefore, children should have unskimmed milk. For the delicate child, cod-liver oil is an excellent fat, containing large quantities of vitamins, see page 420. Cod-liver oil may be procured in gelatine capsules, but if orange juice is given after, the child seldom objects to the oil. Other oils, such as olive, corn, and peanut, are good foods, too, in small quantities. (See Salads, page 167.) Young children should not have cooked fats except bacon fat, which is easily digested. All fried foods should be avoided.
Children need at least three meals a day. The heavy meal should preferably come at mid-day, with a light supper, such as bread and whole milk, baked potatoes, stewed fruit; or cereal and milk, bread and butter, baked bananas; or poached egg on toast, baked potatoes, bread and butter, apple sauce, gingerbread.
Desserts. — Cooked desserts are not essential with plenty of bread and butter and vegetables and fruit. When given, they should be plain and simple; as cereal puddings with fruit, such as rice, oat- meal, or bread pudding.
Home Lunches. — If dinner is at the end of the day, let the lunch- eon be as light as the supper would be if the main meal were at mid-day. See end of this chapter for suggestions.
Basket Lunches. — School authorities are recognizing the impor- tance of a warm mid-day meal for children, and many schools pro- vide school lunches. If a child must carry a whole luncheon, it should be nutritious as well as appetizing. If possible let it include a bottle of milk. If it is practical for the child to use a thermos bottle, the milk may, of course, be warm; or hot cocoa, or soup may be provided by this means. The following suggestions should prove helpful :
NOURISHING SANDWICHES APPETIZING FILLINGS
Whole wheat bread Peanut butter
Raisin bread Chopped celery with mayonnaise
Toast Lettuce and toinato with dressing
Nut bread Jelly, or chopped raisins
Oatmeal muffins Chopped dates
Rolls Chopped olives and peppers, mayon- naise dressing
447 L-L
SCHOOL LUNCHES
See chapter on Sandwiches, page 287, for further suggestions. Desserts of custard, baked apple, sweet chocolate, maple sugar, sponge cake, fruit cookies, or gingerbread make a pleasant variety.
It is essential for the children to have plenty of time in which to eat their mid-day meal. The child who bolts a meal and rushes back to school cannot either work or digest properly. It would be better to carry a lunch than to go home fora warm meal, if the journey means hurried eating.
Summary.— In the diet of the child the following is suggestive:
WHAT FOODS TO AVOID WHAT FOODS MEAN GOOD HEALTH
Coffee Milk
Tea Vegetables
Sodas Thick soups
Much candy Cereals
Doughnuts Fruits
Much meat Honey and mola^,-.
Rich cakes Rice puddings
Highly seasoned dishes Custards
Pies Ice cream
The School Lunch Room
The school lunch room, which may be conducted by the Parent- Teacher Association or the Home and School Club, makes it possible for children to buy nourishing warm food for a few cents. This is a very pleasant arrangement for all children, but its chief value is in promoting the health of those who are under-nourished at home. The time will come, no doubt, when the authorities of every school will provide meals for all children who are under- weight, or who otherwise show malnutrition.
Most housekeepers have collections of recipes of all kinds, but probably few have attempted to compile lists of dishes suitable for school lunches. A few suggestions may be welcome. By all means children should be instructed in the lunch room as to food values, and should not be allowed to select sweets or ice-cream in the place of substantial dishes.
School Lunch Room Bills of Fare
1. Vegetable or milk soup; crackers; rolls; fruit; plain cake; cocoa.
2. Meat and vegetable stew; bread and butter; sweet chocolate.
448 L-L
SCHOOL LUNCHES
3. Tomato soup; tapioca custard; lettuce sandwiches; fruit; cookies.
4. Macaroni with cheese and tomato sauce; fruit; chopped date sandwiches.
Milk and cocoa should always be provided.
A few meat substitute* and "meat extenders." — Scrambled eggs with minced ham or bacon; meat stew with vegetables; shep- herds's pie (meat pie with mashed potato cover) ; creamed frizzled beef on toast; fish cakes; salmon loaf; macaroni or spaghetti with tomato sauce; creamed potatoes au gratin.
A LIST OF SOUPS DESSERTS
Vegetable Soup Rice Pudding
( ream of Pea Soup Boiled Custard
( Voam of Tomato Soup Tapioca and Fruit Pudding
Dried Lima Bean Soup Bread Pudding
Split Pea Soup Apple Betty with Cream
Potato Soup Junket
Corn Chowder Fruit, raw or cooked
Fish Chowder Gingerbread or plain cake
Cocoa for School Lunch Room, x
Measure one pound of cocoa. Add as many cups of sugar as there are of cocoa. Add three cups of water. Cook until thick and glossy. Pour into jelly glasses or glass jars. Cover and set away. When cocoa is wanted for lunch use, prepare according to the following recipe :
1 cup milk for each child.
11/2 tablespoons of the cocoa mixture
Heat the milk scalding hot in a double boiler. Add the cocoa mixture. Beat well and serve. More sugar may be used in the mixture if it is found that the children desire it sweeter.
NOTE. — The tables of height and weight for girls and boys, pages 450, 451, afford a standard for comparison only. In comparing a child's height and weight with the table, the type of build should be taken into account. A child of slender type might be under weight, and one of thick-set, stocky type might be over weight, and yet both be normally healthy. A slight variation is no cause for alarm, but if the difference amounts to ten per cent, however, corrective measures should be taken.
SCHOOL LUNCHES
RIGHT HEIGHT AND WEIGHT FOR GIRLS
|
HEIGHT, |
||||||||||||||
|
INCHES. |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
|
39 |
34 |
35 |
36 |
|||||||||||
|
40 |
36 |
37 |
38 |
|||||||||||
|
41 |
38 |
39 |
40 |
|||||||||||
|
42 |
40 |
41 |
42 |
43 |
||||||||||
|
4'1 |
42 |
42 |
43 |
44 |
||||||||||
|
44 |
44 |
45 |
45 |
46 |
||||||||||
|
45 |
46 |
47 |
47 |
48 |
49 |
|||||||||
|
46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 |
48 |
-48 49 51 53 |
49 50 52 54 56 59 62 |
50 51 53 55 57 60 63 66 68 |
51 52 54 56 58 61 64 67 69 72 76 |
53 55 57 59 62 65 68 70 73 77 81 85 .89 |
56 58 60 63 66 68 71 74 78 82 86 90 94 99 |
61 64 67 69 72 75 79 83 87 91 95 101 |
70 73 76 80 84 88 93 97 102 |
77 81 85 89 94 99 104 |
86 90 95 100 106 |
91 96 102 108 |
98 104 109 |
106 111 |
|
62 |
104 |
106 |
107 |
109 |
111 |
113 |
114 |
115 |
||||||
|
63 |
109 |
111 |
112 |
113 |
115 |
117 |
118 |
119 |
||||||
|
64 |
115 |
117 |
118 |
119 |
120 |
121 |
122 |
|||||||
|
65 |
117 |
119 |
120 |
122 |
123 |
124 |
125 |
|||||||
|
66 |
119 |
121 |
122 |
124 |
126 |
127 |
128 |
|||||||
|
67 |
124 |
126 |
127 |
128 |
129 |
130 |
||||||||
|
68 69 |
126 129 |
128 131 |
130 133 |
132 135 |
133 136 |
134 137 |
||||||||
|
70 71 |
134 138 |
136 140 |
138 142 |
139 143 |
140 144 |
|||||||||
|
72 |
145 |
147 |
148 |
149 |
ABOUT WHAT A GIRL SHOULD GAIN EACH MONTH
AGE OUNCES
5 to 8 6
8 to 11 8
11 to 14 12
14 to 16 8
16 to 18.... 4
Height and weight to be taken in house clothes, without shoes. Weigh on the same day each month, about the same hour of the day. Age, the nearest birthday.
450 L-L
SCHOOL LUNCHES
RIGHT HEIGHT AND WEIGHT FOR BOYS
|
HEIGHT, |
||||||||||||||
|
INCHES. |
6 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
|
39 |
35 |
36 |
37 |
|||||||||||
|
40 |
37 |
38 |
3Q |
|||||||||||
|
41 |
39 |
40 |
41 |
|||||||||||
|
42 43 44 45 40 47 48 49 |
41 43 45 47 48 |
42 44 40 47 49 51 53 55 |
43 45 40 48 50 52 54 56 |
44 46 47 48 50 52 55 57 |
49 51 53 55 58 |
54 56 58 |
57 59 |
•• |
||||||
|
50 |
58 |
5Q |
00 |
60 |
61 |
62 |
||||||||
|
51 |
00 |
61 |
69 |
63 |
64 |
65 |
||||||||
|
52 |
60 |
63 |
64 |
65 |
67 |
68 |
||||||||
|
53 54 55 50 57 58 59 60 01 62 |
66 69 |
67 70 73 77 |
68 71 74 78 81 84 87 91 |
69 72 75 79 82 85 88 92 95 100 |
70 73 76 80 83 86 89 93 97 102 |
71 74 77 81 84 87 90 94 99 104 |
78 82 85 88 92 97 102 106 |
86 90 94 99 104 109 |
9! 96 101 106 111 |
97 102 108 113 |
iio 116 |
|||
|
03 04 65 06 67 68 09 70 |
105 |
107 113 |
109 115 120 125 130 134 138 |
111 117 122 126 131 135 139 142 |
114 118 123 127 132 136 140 144 |
115 119 124 128 133 137 141 145 |
117 120 125 129 134 138 142 146 |
119 122 126 130 135 139 143 147 |
||||||
|
71 |
147 |
149 |
150 |
151 |
152 |
|||||||||
|
72 |
152 |
154 |
155 |
156 |
157 |
ABOUT WHAT A BOY SHOULD GAIN EACH MONTH
AGE OUNCES
5 to 8 6
8 to 12 8
12 to 14 12
14 to 16 16
16 to 18 8
Height and weight to be taken in house clothes, without shoes. Weigh on the
same date each month, about the same hour of the day. Age, the nearest birthday.
NOTE. — The above tables were prepared by Thomas D. Wood, M.D., Professor of
Physical Education, Columbia University, and are used by the United States
Bureau of Education and the Child Health Organization of America.
451 i^
SCHOOL LUNCHES
SAMPLE WINTER DIET FOR A WEEK FOR CHILDREN 7 TO 12 YEARS
|
BREAKFAST. |
DINNER. |
SUPPER. |
|
Oatmeal, % cup, with milk. Bread and butter, 2 to 3 slices. Baked apple, 1. Milk to drink, 1 glass. |
Roast lamb, small slice; baked potatoes. Beets, onions, or oyster plant, 2 to 3 tablespoonfuls. Bread and butter, 2 to 3 slices. Rice pudding, 2 to 3 tablespoon- fuls. |
Scrambled egg, 1. Bread and butter, 2 to 3 slices. Oatmeal cookies, 1 or 2. Milk to drink, 1 glass. |
|
Hominy, % cup, with milk. Bread and butter, 2 to 3 slices. Bacon, 1 slice. Cocoa with milk, 1 cup. |
Vegetable soup, with carrots, beans, onions, 1 cup. Spinach with poached egg, 2 to 3 tablespoonfuls. Corn bread and butter, 2 to 3 slices. Dates, 4 to 5. |
Baked potato, 1. Bread and butter, 2 to 3 slices. Cottage cheese, 1 tablespoonful. Stewed apricots, 2 to 3 table- spoonfuls. |
|
Corn meal, Yi to "% cup, with milk. Toast and butter, 2 to 3 slices. Apple sauce, 2 to 4 tablespoon- fuls. Milk to drink, 1 glass. |
Rice and meat loaf, small por- tion. Stewed celery or cauliflower, 2 to 3 tablespoonfuls. Bread and butter, 2 to 3 slices. Baked Indian pudding, 2 table- spoonfuls. |
Rice and milk, ^ cup. Creamed carrots or celery. Bread and butter, 3 to 4 slices. Fruit cookies, 1 or 2. |
|
Oatmeal, % cup, with milk. Bread and butter, 2 to 3 slices. Stewed prunes or figs, 3 to 4. Cocoa with milk, 1 cup. |
Beef stew with vegetables, small portion. Bread and butter, 3 to 4 slices. Rice pudding or custard, 2 to 3 tablespoonfuls. |
Corn bread and sirup, 2 to 8 pieces. Macaroni, with tomatoes, 2 to 3 tablespoonfuls. Bread, 2 to 3 slices, and peanut butter, l/i tablespoonful. Cocoa with milk, 1 cup. |
|
Corn flakes, 1 to 2 cups, and milk. Bread and butter, 2 to 3 slices. Soft egg and bacon, 1. Milk to drink, 1 glass. |
Chicken, small slice; mashed potato, 2 to 3 tablespoonfuls. Creamed carrots or onions, 2 to 3 tablespoonfuls. Bread and butter, 2 to 3 slices. Gingerbread and thin cream, 1 small piece. Milk, 1 glass. |
Milk toast, 2 to 3 slices. Cottage cheese, 1 tablespoonful. Stewed prunes, 4 to 5. Cookies. |
|
Wheat or malt breakfast food, % cup, with milk. Bread and butter, 2 to 3 slices. Soft egg; milk to drink, 1 glass. |
Creamed, or fresh broiled fish, small portion. Baked potato, 1. Bread and butter, 2 to 3 slices. Baked apple, 1. |
Spinach or bean soup, 1 cup. Baked potato, 1. Corn bread and butter, 2 pieces. Milk to drink, 1 glass. |
|
Corn meal, % cup, and milk. Toast and butter, 2 to 3 slices. Orange. Cocoa with milk, 1 cup. |
Lamb stew with vegetables, small portion. Baked sweet potato, 1. Bread and butter, 2 to 3 slices. Bread or rice pudding, 2 to 3 tablespoonfuls. |
Celery soup with milk, 1 cup. Bread and butter, 2 to 3 slices. Custard or junket, ^4 cup. Ginger cookies, 1 to 2. |
Toward spring, when eggs are abundant, they may be given more frequently, replacing some meat and milk.
NOTE. — These lists for diet of children were prepared for the United States Bureau of Education by the Child Health Organization of America.
452 if*
INDEX
Afternoon tea, 19 Albumenized water, 356 Almond cream, 185
rock cakes, 267 Almonds, salted, 292, 406
with eggs, 128 Ambrosia, 25 Anchovy canapes, 25
sandwiches, 288 Angel cake, 255, 388 Appetizers, 23
ambrosia, 25
anchovy canapes, 25
angels on horseback, 26
cavair canapes, 25
cheese canapes, 25
clam cocktail, 24
grape-fruit cocktail, 24
ham canapes, 25
lobster cocktail, 23
mixed-fruit cocktail, 24
oyster cocktail I, 23
oyster cocktail II, 23
pineapple and banana cocktail, 24
peach cocktail, 25
raspberry cocktail, 24
strawberrv cocktail, 24 Apple butter, 334
cake, 233
dainty, 406
dumplings, baked, 280
fritters, 159
jelly, 335
meringue/ 191
pie, 282, 393
pudding, 196
sauce, 105
snow, 186
tapioca, 190
tart, 282 Apples, baked, 311
baked, with oatmeal, 296
canned, 325
dried, 390
fried, 312
30 453
Apricots, dried, 390 A-P's, 269 Arrowroot, 355
gruel, 364
water, 355 Artichoke, Jerusalem, 141
Globe, 141 Asparagus, 146, 379
cream of, 33
B
Bacon and eggs, 78 Baked beans, 123, 380, 411
crackers, 125
flour pudding, 193
hash, 131, 376 Baking bread, 222
cake, 254
powder bread, 225 Baking powder, 222, 255 Balanced rations, 417 Banana dainty, 177
fritters, 160
salad, 176 Barley mush, 365
soup, 38
Bavarian cream, 188 Bean soup, 368 Beans, baked, 123, 380, 411
Boston roast, 124
Lima, 142, 382
Mexican, 124
puree, 123, 382
saute, 123
string, 142 Bechamel sauce, 104 Beef a la mode, 62
au gratin, 373
birds, 68
boiled dinner, 374
boiling, 60, 372
bouillon, 30
brasing, 61
broiling, 59
chauffe, 405
chop suey, 66
INDEX
Beef, corned, 64, 372
creamed, 68
cuts of, 58
Filipino, 67
forcemeat, 94
fricasseeing, 61
frizzled, 69
frying, 60
guiso, 66
Hungarian goulash, 67
kromeskies, 160
loaf, 68
Mexican, 66
minced, 69
mock duck, 65
mock rabbit, 65
pats, 360
pickle for corning, 64
pot-pie, 78
pot roast, 62
purchasing, 57, 62
roast, 59, 373
roast with Yorkshire pudding, 62
roasting, 59
sauteing, 61
scalloped, 132
soup, 35
sour, 68
stew, 373, 374
stewing, 61
tea, 353
terrapin, 63
tongue, 69, 70 Beefsteak (broiling), 59
and onions, 374
en casserole, 410
Hamburg, 68
planked, 63
planked, with oysters, 64
planked, Salisbury, 64
rolled, 65
round, 373
Spanish, 66 Beet greens, 140, 380
salads, 173 Beets, 144, 379
pickled, 144, 380 Belgrader bread, 267 Berry charlotte, 191
pudding, 197 Bethlehem apple tart, 282 Beverages, 345
chocolate nectar, 347
Beverages, chocolate syrup, 347
cocoa, 347
coffee, 345
coffee in bulk, 346
egg lemonade, 348
five o'clock punch, 350
fruit drinks, 348
fruit punch, 349
fruit syrup, 349
grape juice, 348
hot chocolate, 347
iced tea, 347
instantaneous coffee, 345
other fruit juices, 349
punch accompaniments, 349
quick lemonade, 348
raspberry vinegar, 349
Russian tea, 346
serving coffee, 346
tea, 346
tea punch, 346 Biscuits,
drop, 243
sour cream, 243
sour milk, 244
tea, 238
Birds' nests, 115 Bisque ice cream, 206 Black-bean soup, 39 Blackberries, stewed, 31v3
canned, 326 Blackberry jelly, 336 Blanc mange, 184 Blanquette of chicken, 1^>4 Blueberry cake, 258 Bohemian houska, 232 Boiled custard, 181
dinner, 374
frosting, 272 Boiling meat, 60 Bombe glace, 204 Boston brown bread, 2.30, 387
roast, 124
Bouillon, 30, 31, 370 397 Braising meat, 61 Bread, in fireless, 386 Bread, hot cakes, 221-250
baking, 222
baking powder, 222
Boston brown, 230, 387
Canada egg, 229
coarse loaf, 230
cocoa, 229
454
INDEX
Bread, corn, 228
crumbs, 96
gluten, 227
Graham, 225, 387
in bread mixer, 221
kneading, 221
making, 221
milk, 224
nut, 228
oatmeal, 226
pudding, 192, 391
pulled, 42
raisin, 229
rice, 225
rusk, 235
rye, 227
salt raising, 225
sauce, 100
Scotch short, 230
sticks, 246
white, 223, 224
whole wheat, 226
yeast, 222 Breakfasts, 414 Bridgp-^hist pudding, 188 Brioche, 234 Broiling, 59 Broth, lamb, 353 Brown Betty, 193
bread, 230, 387
bread pudding, 195
sauce, 99 r
sugar sauce, 216 Browned soup stock, 367 Browning for sauces, 106 Brussels sprouts, 139 Buckwheat cakes, 247, 248 Buns, 236, 237
cinnamon, 231
English Bath, 236
hot cross, 237
sweet French, 236 Butter, apple, 334
lemon, 314
peach, 334 Butter cake, 257 Butter scotch, 303
Cabbage, 138, 380 creamed, 139 farmer's, 133
Cabbage, lady, 138
with pork, 138 Cafe frappe, 210
parfait, 211 Cake, in fireless, 388 Cakes, 253-274
almond rock cakes, 267
angel cake, 255, 388
apple cake, 233
A-P's, 269
Belgrader bread, 267
berry cake, 258
butter cake, 257
chocolate cakes, 268
chocolate drop cakes, 266
Christmas cake, 389
chocolate wafers, 269
cinnamon, 231
cinnamon sweet cake, 261
cocoanut cake, 260
cocoanut macaroons, 268
coffee, 234
coffee loaf cake, 262
cookies, 271 >
cornstarch cake, 259
cream sponge, 256
crisp gingerbread, 270
crullers, 270
cup cakes, 265
currant drop cakes, 266
devils' food, 264
drop cakes, 265
Dutch, 232
economical fruit cake, 260
farmers' fruit cake, 259
fruit jumbles, 271
gingerbread, 263, 389
ginger drop cakes, 266
ginger snaps I, 269
ginger snaps II, 269
gold cake, 257
jelly roll, 256
jumbles, 270
kisses, 272
lady cake, 261
lemon cake, 259
macaroons, 268
marble cake, 262
marshmallow cake, 261
meringues, 271
mocha torte, 264
mock pound cake, 260
molasses cake, 263
455
INDEX
Cakes, Moravian, 235
nut cake, 389
nut macaroons, 268
oat cakes, 266
oat cookies, 267
one-egg fruit cake, 260
orange cake, 257
orange gingerbread, 270
patriotic cake, 264
peanut cakes, 271
peggy cake, 257
peppernuts, 267
plain cake, 258
potato-flour cake, 256
pound cake, 257
sand tarts, 271
shellbark cake, 258
short cake, 200, 284
silver cake, 258
simple layer cake, 259
snippy-doodle, 263
sour-milk cake, 389
Spanish bun I, 265
Spanish bun II, 265
sponge cake I, 255, 388
sponge cake II, 255, 388
sponge cake III, 256
sponge ginger cake, 263 ^
surprise cake, 262
white cup cake, 261 Calf's foot jelly, 358
head, baked"; 70
liver, braised, 72
liver, broiled, 72
liver, stewed, 73
liver, stuffed, 73
liver with cream sauce, 71 Calories, 418 Canada egg bread, 227 Canapes, 25
anchovy, 25
Caviar, 25
cheese, 25
ham, 25
Candied lemon and orange peel, 306 Candy, 301, 406
butter scotch, 303
candied lemon and orange peel, 306 chocolate caramels, 304 chocolate creams, 302 chocolate cream mints, 302 chocolate fudge, 304 cinnamon candy, 303
Candy, cocoa fudge, 304
cocoanut butter scotch, 304
cocoanut cones, 307
cream peppermints, 305
divinity, 306
fondant, 301
fruits glace, 305
hoarhound candy, 307
Karo candy, 307
marshmallows, 306
Mexican caramels, 305
molasses candy I, 302
molasses candy II, 303
nougat, 302
nuts glace, 305
orange paste, 306
peanut brittle, 303
pinoche, 303
pop-corn balls, 305
pralines. 304
quick fondant, 301
walnut kisses, 308 Canned blackberries, 326
blueberries, 326
cherries, 326
crab apples, 328
currants, 326
gooseberries, 327
grapes, 326
mushrooms, 329
peach pudding, 195
peaches, 327
pears, 328
pineapple, 328
plums, 327 E
quinces, 328
raspberries, 325
raspberries and currants, 326
rhubarb, 327
tomatoes, 329 Canning and preserving, 323
cold-pack method, 318
fruits, 321, 324
open-kettle method, 323
vegetables, 321, 328 Canvas-back ducks, 403 Caper sauce, 103 Caramel, 96
custard, 186
ice cream, 206
sauce, 215 Caramels, chocolate, 304
Mexican, 305 466
INDEX
Carrots, 143, 381
and peas, 143, 381 Casserole cookery, 409
baked beans en casserole, 411
beefsteak en casserole, 410
brown fricassee of oysters, 411
casserole hash, 411
casserole roast, 410
chicken en casserole, 409
chicken in ramekins, 412
eggs in ramekins, 412
halibut au gratin, 412
lamb en casserole, 410
macaroni in ramekins, 411
rice in ramekins, 411
salmon au gratin, 412
scalloped oysters in ramekins, 41 1
shin meat en casserole, 412 Catsups, grape, 341
mushroom, 341
tomato, 340 Cauliflower, 139, 381
au gratin, 139
creamed, 139
polonaise, 139
salad, 174 Caviar canapes, 25
sandwiches, 290 Celery, cream of, 33
creamed, 144, 381
sauce, 104 Cereals, 295, 364
baked apple with oatmeal, 296
barley mush, 365
boiled rice. 297, 366
breakfast foods, 366
cereals in fireless, 364
cooking cereals, 295, 364
corn-meal mush, 296, 365
cracked wheat, 365
cream of wheat, 367
farina, 297
fried mush, 296
graham mush, 365
hominy, 297, 365
left-over cereals, 298
oatmeal porridge, 295, 366
oatmeal with cheese, 296
rice and figs, 366
rice in milk, 297
rolled wheat, 366
wheat cereals, 296 Chafing-dish cookery, 397
Chafing-dish cookery, apple dainty, 406
beef chauffe, 405
bouillon, 397
candy, 406
canvas-back ducks, 403
cheese scramble, 400
chicken hollandaise, 398
clam and egg scramble, 403
clam toast, 403
clams a la creine, 402
crab a, la creme, 403
cream of tomato, 398
creamed oysters and celery, 401
creamed sardines, 404
curried eggs, 399
deviled lobster, 402
deviled meat, 405
English monkey, 398
fig dainty, 406
frizzle-dizzle, 404
frog saddles, 404
lobster a la creme, 402
lobster stew, 402
macaroni milanaise, 405
macaroni rarebit, 399
Mexican rarebit, 399
Mt. Clemens rarebit, 399
mushrooms with bacon, 405
oyster pan-roast, 401
panned oysters, 401
pigs in blankets, 401
quail, 404
rinktum ditty, 398
roasted oysters, 401
salted almonds, 406
sardine savory, 403
shrimp a la crdme, 403
shrimp wiggle, 397
stirred eggs, 400
stock scramble, 400
terrapin, 400
tomato curry, 405
tomato scramble, 400
veal with asparagus tips, 404
Welsh rarebit, 398 Charlotte russe, 189 Cheese, 119
cake, 282
canapes, 25
cottage, 124
filling for sandwiches, 291
omelet, 113
457
INDEX
Cheese, rolls, 126
scramble, 400
souffle, 126
soup, 36
straws, 292 Cherries, canned, 326
pickled, 333
preserved, 330
stewed, 313 Cherry conserve, 331
mousse, 211
pie, 282, 393
pudding, 392
sauce for ices, 212
tapioca, 191 Chestnuts, 150
boiled, 150
roasted, 150 Chicken a la crane, 162
a la king, 162
and oysters, 87
barbecued, 86
blanquette of, 134
broiled, 85
broth, 30
croquettes, 163
curry, 374
en casserole, 409
forcemeat, 93
fricassee, 86, 374
fried, 86
giblets, 84
gumbo, 37
hollandaise, 398
in ramekins, 412
patties, 162
pie, 86, 375
planked, 85
roast, 84, 375
salad, 169
soup, 368
stew, 85, 375
terrapin, 87 Child, 444
diet for, 442
height, weight, age, 442 Children's rusk, 235 Chile bisque, 32 Chili sauce, 340 Chocolate cakes, 264
caramels, 304
charlotte, 190
cream mints, 302
Chocolate creams, 302 devils' food, 264 drop cakes, 266 eclairs, 199 filling, 273 frappS, 210 frosting, 273 fudge, 304 hot, 347 ice cream, 206 nectar, 347 parfait, 211 pudding, 183 sauce, 217 syrup, 347 wafers, 269 Chop suey, 66 Chowder, clam, 41 corn, 41
Christmas cake, 389 Cinnamon bun, 231 cake, 231 candy, 303 sweet cake, 261 toast, 291
Citron preserve, 333 Clam and egg scramble, 403 bouillon, 3i chowder, 41 cocktail, 24 fritters, 51 soup, 32 toast, 403 Clams, 50
a la creme, 402 creamed, 51 panned, 53 Club sandwich, 291 Coarse loaf, 230 Cocktails, 23-25 clam, 24 grapefruit, 24 lobster, 23 mixed fruit, 24 oyster, 23 peach, 25
pineapple and banana, 24 raspberry, 24 strawberry, 24 Cocoa, 347 bread, 229 fudge, 304
458
INDEX
Cocoa, sauce, 218
for lunch room, 449 Cocoanut butter scotch, 304
cake, 260
cones, 307
cornstarch, 183
custard, 282
filling, 274
junket, 183
macaroons, 268
tapioca, 185 Codfish, 49
balls, 50, 371
kedgaree, 115 Coffee, 345
cake, 234
ice cream, 206
in bulk, 346
instantaneous, 345 .
jelly, 187
loaf cake, 262
serving, 346 Cold slaw, 173
slaw dressing, 173 Cold pack method, 318 Colored Mayonnaise, 168 Collation, evening, 20 Combination salad, 171
sherbet, 209
sandwich, 291
Combinations for menu-making, 80 Consomme, 30 Cooked dressing, 168 Cookery,
casserole, 409-413
chafing dish, 397-406
fireless, 363-393
invalid, 353-360
principles of, 3-8 Cookies, 271 Cooking, methods of, 6, 59-61
by fireless, 363
purpose of, 5 Cordial, 350 Corn and cheese souffle, 125
baked, 381
baked with tomatoes, 381
boiled green, 382
bread, 228
bread with yeast, 228
chowder, 41
cream of, 34
griddle cakes, 248
Corn meal mush, 296, 365
muffins, 242
muffins with yeast, 242
off the cob, 148
on the cob, 148
pudding, 149
soup, 368
succotash, 149 Corned beef, 64, 372
beef hash, 132 Cornstarch cake, 259
pudding, 182 Cottage cheese, 124
pudding, 192, 391 Course dinner, 16 Crab a la creme, 403 Crabs, deviled, 54 Cracked wheat, 365 Cracker gruel, 354 Crackers, soaked, 357
baked with cheese, 125 Cranberries, stewed, 313 Cranberry frappe, 210
sauce, 104
tart, 281 Cream, almond, 185
for puffs, 199
of asparagus soup, 33
of celery soup, 33, 369
of corn soup, 34
of lettuce soup, 34
of pea soup, 33, 370
of potato soup, 32
of spinach soup, 34
of tomato soup, 33
of tomato sauce, 102
of wheat, 367
peppermints, 305
puffs, 199
sauce, 100, 215
sponge, 256
stock, 30
toast, 357
Cream dressing, 168 Creamed frizzled beef, 69
hash, 132 Croquettes, chicken, 163
fish, 134
meat, 164
potato, 152
rice, 164 Croutons, 41 Crullers, 270
459
INDEX
Crumb griddle cakes, 248 Crust for pies, 277, 278, 279 Cucumber salad, 173 Cucumbers, stuffed, 155 Cup cakes, 265
custards, 186 Currants, spiced, 332
Currant drop cakes, 266
ice, 208
jdly, 336
tea-ring, 233 Curry of beef, 131
of lamb, 132
of rabbit, 164
of tomato, 405
of veal, 70, 377
sauce, 101
disk a la creme, 134 Custard, 181, 358
boiled, 181
caramel, 186
cup, 186
pie, 281, 393
sauce, 215
tapioca, 185 Cutlets, 134
fish, 134
Dandelions, 141
Date and fig sandwiches, 288
sponge, 198 Delicate pudding, 190 Desserts and puddings, 181-200
in fireless, 390-393
frozen, 203-212
see puddings, 181 Deviled crabs, 54
eggs, 171
meat, 405 Devils' food, 264 Diagram of cuts of beef, 58
of cuts of lamb and mutton, 61
of cuts of pork, 76
of cuts of veal, 71 Diet for the school child, 445-448
for weight control, 437-442
rules for balancing, 430 Dinner, 11-18
formal, 13
informal, 18
menus, 15, 16
rolls, 239
Dinner, without meat, 120, 121 Divinity, 306
frosting, 273 Doughnuts, 231, 270 Drawn butter, 101 Dressing, for roast, 94, 95
for salad, 167-169 Dried beans and peas, 142
beans saute, 123
fruits, 313, 390
peas, beans, lentils, 121 Drippings, 95 Drop biscuit, 243
cakes, 265, 266
dumplings, 249 Duck, roast, 87
mock, 65
salmi, 164 Dumplings, baked apple, 280
drop, 249
rolled, 249 Dutch cake, 232
Economical fruit cake, 260
ice cream, 204
short cake, 284
soup, 38 Economy, 8 Egg and olive sandwiches, 290
gruel, 354
lemonade, 348
milk-shake, 357
muffins, 243
salad, 172
sandwiches, 289
sauce, 100, 216
toast, 291 Eggplant, baked, 147
broiled, 148
fried, 147 Eggs, 109-116
bacon and, 78
baked a la Martin, 114
baked omelet, 113
Beauregard, 115
birds' nests, 115
boiled, 109
cheese omelet, 113
coddled, 109
codfish omelet, 113
corn omelet, 112
crumb omelet, 112
460
INDEX
Eggs, curried, 110, 399
deviled, 171
fried, 109
golden buck, 114
griddled, 110
ham and, 77
ham omelet, 111
in ramekins, 412
Japanese, 115
kedgaree, 115
ox eyes, 114
oyster omelet, 113
plain omelet, 110
poached, 109
rice omelet, 111
savory omelet I, 111
savory omelet II, 111
scambled, 110
shirred, 110
Spanish, 116
stirred, 400
sweet omelet, 112
tomato omelet, 112
Welsh rarebit, 114
with almonds, 128 Energy requirements, 424, 425 English Bath buns, 236
monkey, 398
muffins, 240
plum pudding, 194
scones, 238 Entertaining, 11 Entrees, 159
apple fritters, 159
banana fritters, 160
beef kromeskies, 1601
chicken a la crane, 162
chicken a la king, 162
chicken croquettes, 163
chicken patties, 162
curried rabbit, 164
fritter batter, 159
ham patties, 162
meat croquettes, 164
meat patties, 162
oyster fritters, 169
patty shells, 163
rice timbales, 161
rissoles, 160
Roman gnocchi, 160
salmi of game, 164
timbale cases, 161
timbale of macaroni, 161
,461
Entries, vegetable fritters, 159
vol-au-vent, 163 Evening collation, 20
Farina, 297 Fanners' cabbage, 133
fruit cake, 259 Fig dainty, 406
dessert, 191
filling, 274
pudding, 391
sandwiches, 288 Figs, 359, 390 Filipino beef, 67 Filling, cake,
cocoanut, 274
chocolate, 273
fig, 274
fruit, 274
lemon, 274
marshmallow, 274
orange, 274 Fireless cookery, 363-393
bread and biscuits, 386, 387
cereals, 364-367
cakes, 388, 389
desserts, 391-393
fish, 370-372
fruits, 390
meats, 372-378 ,
soups, 367-370'*
vegetables, 379-385 Fish, 45-54, 370
baked, 51, 371
baked fillets of halibut, 49
baked shad, 48
boiled, 46
boiled salmon, 372
broiled, 47
broiled oysters, 53
clams, 50
clam fritters, 51
cleaning, 46
codfish, 49
codfish balls, 50, 371
creamed clams, 51
[creamed oysters, 52
creamed salmon, 50
croquettes, 134
cusk a la creme, 134
cutlets, 134
deviled crabs, 54
INDEX
Fish, forcemeat for baked, 94
fried, 47
fried oysters, 51
fried scallops, 50
fried smelts, 49
frogs, 54
lake trout, 371
lobster, 53, 402
oyster pie, 51
oyster stew, 52
panned oysters, 53
planked halibut, 48
planked lobster, 54
planked shad, 48
salmon surprise, 50
salt-fish dinner, 49
scalloped oysters, 52
scalloped salmon, 371
shad roe, 48
shirred oysters, 52
stewed terrapin, 53
terrapin, 53
turbot, 372
white fish, 371 Fish, in fireless, 370 Flaxseed tea, 355 Flowering ice cream, 204 Foamy sauce, 217 Fondant, 301 Food groups, 4, 419 Food as fuel, 3 Food values, 3; 417 Foods, served in place of meats, Forcemeats, stuffings, etc., 93
beef forcemeat, 94
bread stuffing, 95
caramel, 96
chicken forcemeat, 93
drippings, 95
ham forcemeat, 93
oyster stuffing, 94
potato stuffing, 95
prepared bread crumbs, 96
quenelles, 93
stuffing for baked fish, 94
suetine, 95
veal forcemeat, 94 Frappe", 210 French dressing, 169
tart, 280 Fricasseeing, 61 Fritter batter, 159 Fritters, apple, 159
119
Fritters, banana, 160
beef kromeskies, 160
oyster, 159
vegetable, 159 Frizzle-dizzle, 404 Frizzled beef, 69 Frog saddles, 404 Frogs, 54 Frosting, cake, 272, 273
boiled, 272
chocolate, 273
divinity, 273
maple sugar, 273
ornamental, 272
plain, 272 Frozen cherries, 208
cocoanut custard, 205
custard, 205
fruits, 208
peaches, 208
pudding, 205
raspberries, 208
strawberries, 208 Frozen desserts, 203-212
bisque ice cream, 206
bombe glace, 204
cafe frappe, 210
cafe parfait, 211
caramel ice cream, 206
cherry mousse, 211
chocolate frappe, 210
chocolate ice cream, 206
chocolate parfait, 211
coffee ice cream, 206
combination sherbet, 209
cranberry frappe, 210
currant ice, 208
economical ice cream, 204
flowering ice cream, 204
frozen cherries, 208
frozen cocoanut custard, 205
frozen custard, 205
frozen peaches, 208
frozen pudding, 205
frozen raspberries, 208
frozen strawberries, 208
fruit granite, 209
ginger frappe, 210
grape-fruit frappe, 210
grape sherbet, 209
lemon ice, 207
lemon ice cream, 207
lemon sherbet, 209
462
INDEX
Frozen desserts, making, 203
maple mousse, 212
meringues glace"es, 205
mousse, 211
orange ice, 207
orange pekoe sherbet, 210
orange sherbet, 209
peach ice cream, 207
pineapple ice, 208
pineapple ice cream, 207
pineapple mousse, 212
strawberry ice cream, 207
tutti-frutti ice cream, 206
vanilla ice cream I, 204
vanilla ice cream II, 204 Fruit, 311
and nut salad, 175
cake, 259, 260
cocktail, 24
dried, 313, 390, 391
drinks, 348
filling, 274
granite, 209
juices, 349
jumbles, 271
preserving, 329
prunes, 391
punch, 349
pyramids, 176
salad, 175
sandwiches, 288
sauce, 216
syrup, 349 Fruits glace, 305 Frying, 60 Fudge, 304
Game, 83-90 Giblet sauce, 99 Giblets, 84 Ginger drop cakes, 266
frappe, 210
snaps, 269
sponge, 263 Gingerbread, 263, 389
crisp, 270
orange, 270 Gluten bread, 227
gems, 244 Gold cake, 257 Golden buck, 114 Gooseberries, canned, 327
Graham bread, 225, 387
muffins, 240
mush, 365
puffs, 244
wafers, 243 Grapes, canned, 326 Grape-fruit and pineapple salad, 177
cocktail, 24
frappe, 210
marmalade, 331
salad, 177 Grape jelly, 336
catsup, 341
juice, 348
sherbet, 209 Green-grape jelly, 336 Green peppers, stuffed, 147
tomato sauce, 339 Griddle cakes, 246-248
buckwheat, 247
corn, 248
crumb, 248
oatmeal, 246
rice, 248
wheat, 246 Grouse, roasted, 89 Gruel,
arrowroot, 355
cracker, 354
egg, 354
Indian, 354
oatmeal, 353
sago, 354
Guests, seating the, 14 Guinea fowls, 88 Guiso, 66 Gumbo, 35
Half puff-paste, 278 Halibut au gratin, 412
baked fillets of, 49
planked, 48 Ham and eggs, 77
baked, 77
boiled, 76, 376
broiled, 77
canapes, 25
forcemeat, 93
frizzled, 77
patties, 162
stewed, 77 Hamburg steak, 68
463
INDEX
Hard sauce, 218 Haricot of mutton, 74 Hash, 131, 132
baked, 131, 376
corned beef, 132
creamed, 132 Health pie, 284 Hints on serving, 17 Hoarhound candy, 307 Hollandaise sauce, 101 Home lunches, 449 Hominy, 297, 365
pudding, 184 Horseradish sauce, 102 Hot cakes, 246-249
chocolate sauce, 217
cross buns, 237 Huckleberry pudding, 197 Hungarian goulash, 67 Hundred calorie portions, 433, 434
I
Ice creams and ices, 203 Icing, 272 Imperial sticks, 42 India curry, 70 Indian gruel, 354
baked pudding, 196
boiled pudding, 197 Informal dinner, 18 Introductions, 13 Invalid cookery, 353
albumenized water, 356
arrowroot, 355
arrowroot water, 355
beef pats, 360
beef tea, 353
calf's foot jelly, 358
chicken panada, 360
cracker gruel, 354
cream toast, 357
custard, 358
egg gruel, 354
egg milk-shake, 357
flaxseed tea, 355
French panada, 356
Indian gruel, 354
koumiss, 359
lamb broth, 353
lemon foam, 358
lemon whey, 358
milk toast I, 356
milk toast II, 357
Invalid cookery, oatmeal gruel I, 353
oatmeal gruel II, 354
oysters on toast, 360
panada, 356
potatoes on the half-shell, 359
rice water, 356
sago gruel, 354
soaked crackers, 357
squabs or any small birds, 360
stewed figs, 359
sunshine orange, 357
tapioca, 359
toast water, 355
whipped apple sauce, 358 Invitations, 12 Irish stew, 75, 375
Japan sandwiches, 290 Jellies, 334-336 Jelly, coffee, 187 'f apple, 335
blackberry, 336
currant, 336
green-grape, 336
lemon, 187
mint, 335
plum, 336
quince, 335
raspberry and currant, 336
raspberry, 336
ripe-grape, 336
roll, 256
sauce, 104
strawberry, 336
whipped, 187 Jelly making, 334 Jiffy pudding, 200 Joyful pudding, 189 Julienne soup, 38 Jumbles, 270 Junket, cocoanut, 183
K
Kale, 140] Karo candy, 307 Kedgaree, 115 Kidneys, 79 Kisses, 272
walnut, 308 Kneading, 221 Kohl-rabi, 143 Koumiss, 359
464
INDEX
Lady cabbage, 138
cake, 261
Lake trout, baked, 371 Layer cake, 259 Lamb, boiled leg of, 376
boiling, 60
broiling, 59
broth, 353
chops, roasted, 376
curry of, 132
cuts of, 74
en casserole, 410
fricasseeing, 61, 376
frying, 60
roasting, 59, 376 Leeks, 141 Left-overs, 131-134
baked hash, 131
blanquette of chicken, 134
corned-beef hash, 132
creamed hash, 132
curry of beef, 131 $
curry of lamb, 132
cusk a la creme, 134
farmers' cabbage, 133
fish croquettes, 134
fish cutlets, 134
mock venison, 132
potted meat, 133
scalloped beef, 132
scalloped fish, 134
serving left-overs, 131
stew from cold meat, 133
veal cakes, 133 Left-over cereals, to use, 298 Lemon butter, 314
cake, 259
candied peel, 306
cream pie, 281
filling, 274
foam, 358
ice, 207
ice cream, 207
jelly, 187
meringue pie, 280
pie, 393
sauce, 217
sherbet, 209
whey, 358 Lemonade, 348 Lentil soup, 370
Lentils a la Creole, 122
baked, 122
Lettuce and cream-cheese sandwiches, 289
and walnut sandwiches, 289
boiled, 140
cream of, 34
salad, 170 Lima beans. 142, 382
puree, 382 Liver, 71-73
and bacon, 72
braised, 72
broiled, 72 j
stewed, 73
stuffed calf's, 73 Lobster, 53
a la creme, 402
cocktail, 23
deviled, 402
salad, 170
stew, 402
to clean, 53 Lunch rolls, 239 Luncheons, 11, 16 Lunches,
basket, 447
home, 447
picnic, 287
school, 445
M
Macaroni, baked, 125, 385
boiled, 155
in ramekins, 411
milanaise, 405
rarebit, 399
with cheese, 125, 386
with tomatoes, 386 Macaroons, 268
cocoanut, 268
nut, 268
Maitre d'hotel butter, 101 Maple mousse, 112
sugar frosting, 273 Marble cake, 262 Marine salad, 175 Marketing, 8 Marmalades, 331
grape-fruit, 331
orange, 332 Marshmallow cake, 261
filling, 274
INDEX
Marshmallows, 306 Mayonnaise dressing, 167
colored, 168
mock, 168
white, 168
Meals, menus for a week's, 414, 432 Meat croquettes, 164
filling for sandwiches, 287
patties, 162
pot-pie, 78
sandwiches, 287 Meat substitutes, 110-128
almonds with eggs, 128
baked beans, 123
baked crackers with cheese, 125
baked lentils, 122
baked macaroni with cheese, 125
baked rice, 126
beans, Mexican, 124
Boston roast, 124
cheese rolls, 126
cheese souffle, 126
corn and cheese souffle, 125
cottage cheese, 124
dinners without meat, 120
dried beans saute, 123
dried peas, beans, lentils, 121
English rice, 126
foods served in place of meat, 119
lentils a la Creole, 122
migas, 125
nut and cheese relish, 177
nut and fruit cheese, 127
nut roast, 127
nut souffle, 128
peanut butter, 127
pimiento roast, 124
puree of dried beans, 123
vegetable meat pie, 128 Meats, 57, 372
methods of cooking, 59-61
purchasing, 57
various cuts, 58, 71, 74, 76
in fireless, 372 Menu and table, 15
for full course dinner, 15, 16 Menu making, combinations for, 80 Menus, 15, 16
for dinners without meat, 120
for a week, 414, 432, 452 Meringues, 271
glacees, 205 Mexican beef, 66
466
Mexican caramels, 305
rarebit, 399 Migas, 125 Milk bread, 224
toast, 356
Milk-shake, egg, 357 Mince-meat, 283 Mint jelly, 335
sauce, 100 Mixed fruit cocktail, 24
pickle dressing, 339
pickles, 339 Mixing, cake, 253 Mocha Torte, 264 Mock charlotte, 183
crab sandwiches, 290
cream, 218
duck, 65
Mayonnaise, 168
pound cake, 260
rabbit, 65
turtle, 35
venison, 132 Molasses cake, 263
candy, 302, 303 Molletfe, 249 Moravian cake, 235 Mt. Clements rarebit, 399 Mountain-dew pudding, 186 Mousse, 211 Muffins, 240, 243
corn, 242
egg, 243
English, 240
Graham, 240
oatmeal, 241
rice, 242
Sally Lunn, 241
wheat, 241 Mullagatawny, 37 Mush, 296
barley, 365
cornmeal, 296
fried, 296
graham, 365 Mushroom catsup, 341
sauce, 103 Mushrooms a la poulette, 150
baked, 150
broiled, 149
stewed, 149
with bacon, 405 Mutton, boiling, 60
INDEX
Mutton, braising, 61 broiling, 59 chops with peas, 75 cuts of, 74 haricot of, 74 Irish stew, 75, 375 leg of, 376 mock venison, 132 pot-pie, 78 purchasing, 73 ragout of, 75 roasting, 59 shoulder, boiled, 74 shoulder, stuffed, 73 soup, 36
N
Nasturtium salad, 172 Nasturtium seeds, pickled, 341 Newmarket pudding, 194 Noodle soup, 39 Normandy salad, 175 Nougat, 302 Novel tomato salad, 171 Nut and cheese relish, 177
and fruit cheese, 127
and raisin sandwiches, 288
bread, 228
butter, 127
cake, 389
macaroons, 268
roast, 127
sandwiches, 288
souffle", 128 Nuts glace, 305
0 Oat cakes, 266
cookies, 267 Oatmeal, 295, 366
bread, 226
griddle cakes, 246
gruel, 353, 354
muffins, 241
porridge, 295
with baked apple, 296
with cheese, 296 October salad, 176 Okra, 147
Olive sandwiches, 288 Omelet, baked, 113
cheese, 113
codfish, 113
corn, 112
Omelet, crumb, 112 ham, 111 oyster, 113 plain, 110 rice,.lll 'savory, 111 sweet, 112 tomato, 112 One-egg cake, 260
waffles, 245
Onions, boiled, 144, 382 fried, 145 scalloped, 145 stewed, 144
Open-kettle method, 323 Orange cake, 257 filling, 274 gingerbread, 270 ice, 207
marmalade, 332 paste, 306 pekoe sherbet, 210 pudding, 184 sauce, 105 sherbet, 209
Ornamental frosting, 272 Oven scones, 237 Overweight, causes of, 437 Ox eyes, 114 Ox-tail soup, 36 Oyster bouillon, 31 cocktail, 23 fritters, 159 pan-roast, 401 pie, 51 sauce, 103 soup, 31 stew, 52
Oysters, broiled, 53 brown fricassee of, 411 creamed, 52
creamed with celery, 401 fried, 51 on toast, 360 panned, 53, 401 roasted, 401 scalloped, 52, 411 shirred, 52
Panada, 356 chicken, 360 French, 356
467
INDEX
Puddings and desserts, jiffy pudding, 200
joyful pudding, 189
lemon jelly, 187
mock charlotte, 183
mountain-dew pudding, 186
Newmarket pudding, 194
orange pudding, 184
peach cobbler, 198
peach patties, 195
peach pudding, 193
prune whip, 189
queen of puddings, 193
raisin puff, 194
realengo, 190
rice blanc mange, 184
rice meringue I, 182
rice meringue II, 182
rice pudding, 181
savarin, 198
Spanish cream, 188
sponge-cake pudding, 196
steamed fruit pudding, 197
strawberry trifle I, 187
strawberry trifle II, 187
suet pudding I, 195
suet pudding II, 195
tapioca custard, 185, 392
walnut and date dainty, 199
whipped jelly, 187
whips, 189 Puff-paste, 277 Pulled bread, 42 Pumpkin pie, 280, 393 Punch, 346, 349 • fruit, 349 •
five o'clock, 350
frozen, 209, 210
tea, 346
Purchasing beef, 62 Puree of dried beans, 123 Purpose of cooking, 5
Q
Quail, 404
Queen of puddings, 193 Quenelles, 93 Quince jelly, 335 Quinces, baked, 312
canned, 328
stewed, 312
Rabbit, 88
curried, 164
mock, 65
panned, 88 Raisin bread, 229
compote, 332
pie, 281
puff, 194
Ralston's breakfast food, 366 Rarebit, 114, 398 Raspberries and currants, 326
canned, 325
stewed, 313 Raspberry and currant jelly, 336
cocktail, 24
jelly, 336
sauce, 219
vinegar, 349 Rations, balanced, 417 Realengo, 190
Recipe proportions, table of, 250 Reheating vegetables, 156 Relish, nut and cheese, 177 Rhubarb pie, 280
stewed, 313
Ribbon sandwiches, 289 Rice and figs, 366
baked, 126
blanc mange, 184
boiled, 297, 366
bread, 225
cakes, 248
English, 126
in milk, 297
in ramekins, 411
meringue, 182
muffins, 242
pudding, 181
water, 356 Rinktum ditty, 398 Ripe-grape jelly, 336 Rissoles, 160 Rhubarb, stewed, 313 Roasting, 59 Rock cakes, almond, 267 Rolled dumplings, 249
steak, 65
wheat, 366 Rolls, dinner, 239
lunch, 239
Parker House, 239 tea, 238
470
INDEX
Roman gnocchi, 160 Round steak on biscuits, 373 Rusk, 235 Russian tea, 346 Rye bread, 227
Sago gruel, 354
Salad dressing, cooked, 168
dressing, cream, 168
dressing, French, 169
dressing, in large quantity, 169
dressing, Mayonnaise, 167, 168 Salads, 167
banana dainty, 177
banana salad, 176
beet salad, 173
cauliflower salad, 174
chicken salad, 169
cold slaw, 173
cold-slaw dressing, 173
colored Mayonnaise, 168
combination salad, 171
cooked dressing (mock Mayon- naise), 168
cream dressing, 168
cucumber salad, 173
deviled eggs, 171
egg salad, 172
French dressing, 169
fruit and nut salad, 175
fruit pyramids, 176
fruit salad, 175
grape-fruit and pineapple, 177
grape-fruit salad, 177
lettuce salad, 170
lobster salad, 170
making salads, 167
marine salad, 175
Mayonnaise dressing, 167
nasturtium salad, 172
Normandy salad, 175
novel tomato salad, 171
October salad, 176
peanut salad, 176
pepper and cream cheese salad, 172
potato salad I, 172
potato salad II, 172
salad dressing in large quantity, 169
sardine salad, 170
shrimp salad, 170
salmagundi salad, 174
salmon salad, 170
471
Salads, tomato jelly, 171
tomato surprises, 169
tulip salad, 177
walnut salad, 176
water-lily salad, 17*
watermelon salad, 175
white Mayonnaise, 175
winter salad, 174 Sally Lunn, 241 Salmagundi salad, 174 Salmi of game, 164 Salmon au gratin, 412
boiled, 372
creamed, 50
salad, 170
scalloped, 371
surprise, 50 Salsify, 143 Salt fish dinner, 49
pork in milk, 78
rising bread, 225 Salted almonds, 292, 406
peanuts, 292 Sand tarts, 271 Sandwiches, 287
anchovy, 288
Bohemian, 287
caviar, 290
cheese filling for, 291
club, 291
combination, 291
date and fig, 288
egg, 289
egg and olive I, 290
egg and olive II, 290
fig, 288
fruit, 288
Japan, 290
lettuce and cream-cheese, 289
lettuce and walnut, 289
meat, 287
meat filling for, 287
mock crab, 290
nut, 288
nut and raisin, 288
olive, 288
ribbon, 289
sardine, 290
surprise, 289
sweet, 289 Sardine salad, 170
sandwiches, 290
savory, 403
INDEX
Sardines, creamed, 404 Sauces, 99
anchovy, 102
apple, 105
bechamel, 104
bread, 100
brown, 99
browning for, 106
caper, 103
celery, 104
cranberry, 104
cream, 100
cream, with mushrooms, 100
cream of tomato, 102
curry, 101
drawn butter, 101
egg, 100
giblet, 99
Hollandaise, 101
horseradish, 102
jelly, 104
maitre d'hotel butter, 101
mint, 100
mushroom, 103
orange, 105
oyster, 103
piquante, 100
supreme, 103
stewed cranberries, 104
sweet, 215
Tartare, 101
tomato, 102
white, 102 Sauces to serve with meats, fish, etc.
105
Sauer kraut, 384 Sauteing, 61 Savarin, 198 Savories, 287, 292 Scallops, fried, 50 Scones, 237, 238 School lunches, 445 School lunch room bills of fare, 448 Scotch oat cake, 244
short bread, 230 Serving, hints on, 17 Shad, baked, 48
planked, 48
roe, 48
Shellbark cake, 258 Sherbets, 209
Shin meat en casserole, 412 Short cake, fancy, 284
Short cake, plain, 284
strawberry, 200 Shrimp a la creme, 403
salad, 170
wiggle, 397 Silver cake, 258 Smelts, fried, 49 Snippy-doodle, 263 Souffle, cheese, 126
corn and cheese, 125
nut, 128
Soups, in fireless, 367 Soups, to serve with, 41
croutons, 41
imperial sticks, 42
pulled bread, 42 Soups, 29, 367
barley, 38
bean, 368
beef, 35
beef bouillon, 30
black-bean, 39
bouillon, 370
cheese, 36
chicken broth, 30
chicken gumbo, 37
chicken soup, 368
chile bisque, 32
clam, 32
clam chowder, 41
clam bouillon, 31
corn chowder, 41
corn soup, 368
consomme, 30
cream of potato, 32
cream of tomato, 33
cream of pea, 33
cream stock, 30
cream of celery, 33, 369
cream of asparagus, 33
cream of corn I, 34
cream of corn II, 34
cream of pea, 370
cream of spinach, 34
cream of lettuce, 34
economical, 38
gumbo, 35
Julienne, 38
lentil, 370
meat stock, 29
mock turtle, 35
mullagatawny, 37
mutton, 36
472
INDEX
Soups, noodle, 39
ox-tail, 36
oyster bouillon, 31
oyster I, 31
oyster II, 32
peapod, 33
pepper pot, 37
pimiento bisque, 40
potato, 369
stock, 29, 30, 367
tomato, 39, 368
turkey-bone, 36
turtle, 369
vegetable stock, 29
vegetable I, 40, 369
vegetable II, 40
vermicelli, 38 Sour beef, 68
cream biscuit, 243
milk biscuit, 244
milk cake, 389 Spanish beefsteak, 66
bun, 265
cream, 188 Spiced currants, 332
pears, 333 Spinach, 140, 384
cream of, 34 Sponge cake, 255, 256, 388
cake pudding, 196
ginger cake, 263 Squabs or any small birds, 360 Squash, 148, 384
baked, 148
pie, 280
steamed, 148
Steamed fruit pudding, 197 Stew from cold meat, 133
Irish, 75
Stewing meat, 61 Stock for soup, 29, 30, 367
cream stock, 30
meat, 29
scramble, 400
vegetable, 29 Strawberries and pineapple, 330
preserved, 330 Strawberries in the sun, 330 Strawberry cocktail, 24
ice cream, 207
jelly, 336
short cake, 200
trifle, 187
473
String beans, 384 Stuffing, bread, 95
for baked fish, 94
oyster, 94
potato, 95
Substitutes for meat, 119-128 Succotash, 149 Suetine, 95 Suet pudding, 195 Sunshine orange, 357 Supreme sauce, 103 Surprise cake, 262
sandwiches, 289 Sweet French buns, 236 Sweet sandwiches, 289 Sweet sauces, 215
brown-sugar sauce, 216
caramel sauce I, 215
caramel sauce II, 215
cherry sauce for ices, 212
chocolate sauce, 218
cream sauce, 215
custard sauce, 215
egg sauce, 216
foamy sauce, 217
fruit sauce, 216
hard sauce I, 218
hard sauce II, 218
hot chocolate sauce I, 217
hot chocolate sauce II, 217
lemon- sauce, 217
mock cream, 218
raspberry sauce, 217
table syrup, 249
vanilla sauce, 217
whipped cream, 216 Sweetbreads, broiled, 79
in fireless, 377
stewed, 79 Syrup, chocolate, 347
table, 249 Syrups, fruit, in canning, 321
Table syrup, 249
Tables of height, weight, age, for men and women, 441, 442 for boys and girls. 450, 451
Table of energy needs, 425 calorie portions, 433, 434 food nutrients, 4 recipe proportions, 250
Ir-fc
INDEX
Tapioca, 359 and apples, 392 custard, 185, 392 Tart, Bethlehem, 282 cranberry, 281 French, 280
peach, 283
sand, 271
torto frutas, 279 Tartlets, 279 Tartare sauce, 101 Tea, 346
beef, 353
biscuits, 238, 387
iced, 347
punch, 346
Russian, 346
rolls, 238
Tea ring, currant, 233 Terrapin, 53, 400 Three-egg waffles, 246 Timbale of macaroni, 161
cases, 161
rice, 161
Time tables for blanching and steriliz- ing, 323 Toast, cinnamon, 291
cream, 357
egg, 291
milk, 356
water, 355 Tomato catsup, 340
cream of, 33
curry, 405
jelly, 171
salad (combination), 171
salad (novel), 171
sauce, 102
scramble, 464
soup, 39, 418
surprise, 169 Tomatoes, boiled, 385
fried, 146
scalloped, 145
stewed, 145, 385
stuffed, 145 Tongue, boiled, 69, 377
smoked, boiled, 70 Torto frutas, 279 Tripe, 79 Tulip salad, 177 Turbot, 372 Turkey, roast, 87
Turkey, bone soup, 36 Turkish pilaf, 146 Turnips, boiled, 142, 385 Turtle soup, 369 Tutti-frutti, 334 ice cream, 206
Vanilla ice cream, 204
sauce, 217 Veal and rice, 378
cakes, 133
calf's head, 70
croquettes, 377
curry of, 70, 377
cuts of, 71
forcemeat, 94
India curry, 70
liver, 71
loaf, 70, 378
pot-pie, 78
roast, 378
rolls, 428
with asparagus tips, 404
with rice, 378 Vegetable fritters, 159
hash, 155
meat pie, 128
soup, 40, 369
stock, 29 Vegetables, 137-156
in fireless, 379
reheating, 156 Venison, haunch of, roasted, 89
mock, 132
neck and shoulder, 89
steak, 90
Vermicelli soup, 38 Vinegar, celery, 178
mint, 178
tarragon, 178
raspberry, 349 Vitamins, 420 Vol-au-vent, 163
W
Wafers, chocolate, 269
Graham, 243
perfect cream, 243 Waffles, one egg, 245
three egg, 246
with yeast, 245
474
INDEX
Walnut and date dainty, 199
bread, 228
kisses, 308
salad, 176
Washington pie, 283 Water-lily salad, 174 Watermelon salad, 175 Weight-control, diet for, 437 Weight, how to add, 439
how to reduce, 437
tables, 441, 450, 451 Welsh rarebit, 114, 126, 398 Wheat cereals, 296
griddle cakes, 246
muffins, 241 Whey, lemon, 358 Whipped apple sauce, 358 Whipped cream, 216 Whipped jelly, 187
Whips, 187
White bread in bread-mixer, 224
bread, over night, 223
bread, quick method, 223
bread, sponge method, 223
cup cake, 261
fish, boiled, 371
Mayonnaise, 168
sauce, 102
soup stock, 367 Winter salad, 174
Yeast, 222
Yorkshire pudding, 62
Zwieback, 245
475
WEIGHTS AND MEASURES
2 gills = 1 cup 2 cups = l pint 2 pints = 1 quart 4 quarts = 1 gallon 16 ounces = 1 pound 8 quarts— 1 peck 4 pecks- 1 bushel
EQUIVALENT MEASUUS
4 level saltspoons—1 level teaspoon
3 level teaspoons = 1 level tablespoon 16 level tablespoons = 1 cup
1 wineglass = Va gill
2 cups granulated sugar = 1 2 solid cups butter =1
4 cups flour- 1 pound
1 cup raisins or currants- 6 ounces
GOOD TO REMEMBER
One teaspoon or tablespoon means a level teaspoon or tablespoon.
A tin, aluminum or glass measuring cup should be used for all measuring. These cups are marked off in quarters and thirds and insure accuracy.
Aluminum cooking utensils are the best for general use. They are expensive in the beginning, but outwear other kinds. They are light in weight and easily cleaned, and there ia no enamel to chip off and poison the food.
Discolored pans and kettles, not aluminum, should be boiled in water to which a lump of washing soda has been added.
Scrupulous cleanliness and eternal vigilance are the essentials of all goodcooking.
If the oven becomes too hot while bread or cake is baking, it may be cooled by setting a pan of water in it.
If bread or cake browns too quickly, cover with a piece of paper.
Pies should always be baked in a quick oven, with the greatest heat at the bottom*
Cakes will seldom stick if this direction is followed : Grease the pans carefully ; dust lightly with flour; shake out the superfluous flour and pour in the mixture.
Muffins and gems will be lighter if baked in pans that have been thoroughly heated as well as greased.
Biscuit dough should Be as soft as possible. Biscuits will bs lighter and crisper if not allowed to touch each other on the baking tin.
Meat should never be put in cold water except in making soup, for cold water draws out the juices. Wipe with a wet cloth, or rinse and dry at once, and in cooking use boiling water.
Tomatoes that are too strongly acid are improved by a pinch of baking soda. The soda should always be added when they are to be mixed with milk or cream, to prevent curdling.
The white of eggs will whip more readily if a pinch of salt is added. The eggs should be as cold as possible.
Cream that is too thin to whip may be made to do so by the addition of aa unbeaten white of egg.
When dipping articles hi egg and cracker, dilute the egg with a tablespoon of water. Only the white may be used, if desired, but never only the yolk, as it is the albumen which is needed to form a coat which the grease cannot penetrate.
Almost any dish is made more inviting by a little garnishing. Parsley, water* cress, slices of lemon, bfcet, onion, hard-boiled egg or maraschino cherry, small triangles of toast, potato balls, mashed potatoes pressed through a pastry tube — all these are useful and within reach of almost every cook. Paper doilies, paper cups, and paper frills for chops may also be used to good advantage: these may tre tought at any stationer's*
Graceful as a willow wand, But more divinely proportioned.
— Romance of Youth.
Jack Sprat could eat no fat,
His wife could eat no lean; And so betwixt them both,
They licked the platter clean.
— Mother Goose.
436
DIET FOR WEIGHT CONTROL
FROM the nature of their diet, it is easy to believe that Jack Sprat of the nursery rhyme was under weight, and that Mrs . Sprat was the exact opposite. While it is undoubtedly true that some persons are naturally inclined to thinness, and others to fat- ness, it is also equally true that undue excess in either direction can largely be controlled by proper diet.
Causes of Overweight.- — Simply stated, excess weight results from an overconsumption of the fuel and energy foods; that is, starches, sugars, and fats. If too much of these foods is consumed, the excess is stored up by nature in the body as adipose tissue or fat. Nature's wise purpose is to be able, in emergency, to draw upon the stored supply, when the tissues are wasted by disease or fever. But an excess of such storage results not only in an awkward burden of avoirdupois, and unpleasing physical proportions, but causes overtaxation of the heart, and becomes dangerous to health.
Curing One's Self. — The cause being understood, the method of cure is evident. The first necessity is to face the fact. Be weighed. 'Consult the table of normal weights, page 441, then use every ounce of will-power possessed to overcome the unpleasant condi- tion. Unless the overweight is due to some disturbance of the secretions of the body, about which a physician should be con- sulted, unflagging perseverance in cutting down the diet, and in taking exercise will result in reducing the pull on the scales.
Foods to Avoid. — Of course the foods to shun are the starch, sugar, and fat foods,
A LIST OF FOODS TO AVOID
Appetizers — catsups, pickles, olives, horseradish, etc. Rich foods made with fat or oil bases — cream soups and sauces, oil salad dressings.
29 437 i/-fc
DIET FOR WEIGHT CONTROL
Carbonaceous meats— pork and pork products; sausage, scrap- ple, etc. Such vegetables and cereals as potatoes, hominy, rice, cornmeal mush, oatmeal, parsnips, beets, turnips, and other starchy foods.
Sweets — candies, cakes, puddings, pastry.
Beverages — tea and coffee may be used, but with a minimum of sugar and cream, far better without either. Avoid cocoa and unskimmed milk.
WHAT TO EAT For breakfasts:
Fruits — oranges, grapefruit, peaches, pears, apples, grapes, cherries, etc.
Berries — fresh strawberries, blackberries, huckleberries or blueberries, etc.
Bread or cereal — one piece toast, bran, or graham bread; or, 1 cup (scant) puffed
whole cereal, with skimmed milk. Beverages — tea or coffee without cream and sugar.
For dinners :
Clear soups or broths.
Lean meat, chicken, or white fleshed fish.
Green and succulent vegetables — spinach, cabbage, cauliflower, tomatoes, string
beans, cress, celery, etc., without butter or cream dressing. Salads with a very little French dressing. Fruit desserts; as, prunes, pineapple. Beverages — lemonade with little sugar, or tea or coffee. .
For luncheons or suppers :
Thin soup; as, tomato, consomme.
One glass skimmed milk or buttermilk, or poached egg, or spinach with egg, or fish.
Bread or cereal as for breakfast.
Fruit or plain salad.
Select only one or two items of food for each meal; a greater variety is conducive to weight.
In following a reducing dietary, it would be well to serve a sugar- less, creamless, cup of hot tea or coffee mid-meals, but no food should be eaten between meals. It is generally thought wise to cut down the quantity of water, but it should be remembered that in cases of gout and rheumatism, an increased amount of liquid is necessary. In all cases gradual reduction of weight is much better
438 L-L
DIET FOR WEIGHT CONTROL
than rapid decrease. Loose skin over reduced muscles makes an aged appearance, and sudden loss of weight may injure the health. Elderly people should not follow a rigid system of reduction.
If a glass or two of water is taken before eating, it may help with a rigid regime, by giving a sense of fullness at the beginning of a meal. The extent of diet restrictions depends upon the amount of excess weight. Having decided how much the daily allowance should be cut down, do not carry out the plan spasmodically, but day -in and day-out keep within the limitation; and the reward will surely come.
It is well to remember that over-eating is more dangerous than under-eating; and that after all, the question of reduction is chiefly a question of the intelligent control of the appetite.
By consulting chapter on Balanced Rations, page 417, many hints may be gleaned as to selections for menus, always allowing less food than for the average person.
A bottle of citrate of magnesia taken once a week is usually beneficial as a body regulator, the consequent depletion of the blood vessels of the intestines causing them to give up considerable water, thus lessening weight.
Exercise. — Since overweight is caused by storage of energy food, it follows that an expenditure of energy will draw upon such stor- age, and reduce weight. Before any system of strenuous exercise is undertaken, a thorough examination should be given by a phy- sician as to heart action, blood pressure, and general physical fit- ness. Exercises are of very little help unless kept up regularly. One rule must be observed: stop when tired. Almost any good book on physical training will give excellent exercises for weight- control.
Remember that walking in the open air is always a splendid exercise, using up food fuel rapidly. No so-called " reducing " medicines should be taken without the advice of a physician, for probably all such medicines are dangerous.
HOW TO ADD WEIGHT
Foods to Avoid. — It is very much easier to add than to reduce weight, for all the "indulgences" of diet are the things needed. Usually the person of underweight is overfond of salads and other foods which give bulk. It would be well to read a list of what the obese should avoid, in order to know what the too thin should eat; but if sweets and desserts are taken at the beginning of a meal, or between meals, the desire for substantial food is lost.
439 L-L
DIET FOR WEIGHT CONTROL
What to Eat. — The fattening foods or carbohydrates — starches, sugars and fats — are what the too thin person should choose in diet; and not many succulent green vegetables, or salads, unless they are served with mayonnaise dressing made of oil, or of rich cream. Potatoes or any other starchy vegetable with cream sauce; or rice, hominy, corn and similar cereal foods should be selected.
For desserts — puddings and cakes with cream, ice-cream, and whipped cream; sweet chocolate.
For beverages — little tea or coffee. Drink and eat whole milk, swallowing it slowly. This food is excellent between meals. Cocoa and chocolate.
If digestion is weak, do not use many different kinds of food at one meal. Use no pickles; few acids.
By turning to the tables of food values on page 425, calculation may be made as to dietary, always allowing more fuel food than for the average person.
List of Fattening Foods
Cream soups.
Cream dressings.
Milk dishes.
Oil dressings.
Potatoes, sweet and white, turnips, carrots, etc.
Macaroni, spaghetti, etc.
Rice, tapioca, and arrow-root puddings.
Cakes of all kinds.
Sweet chocolate, candies.
Cocoa, chocolate, whipped cream, ice-cream, cereals with cream.
Eat also eggs, fish, meat, beans, peas, lentils, fruits and berries Consult the following weight tables. Be weighed; and tram your taste to like what your body needs. To do this, take at first only a little of the kind of food you do not care for. Rest, and then exercise. Take plenty of sleep — ten hours each night if possible, and angles will become curves; the lean and hungry look will disappear; and, incidentally, life will seem brighter. Then, too, in case of illness nature will have a store of energy fuel to draw upon.
Rest. — Thin people are usually of restless, nervous temperament, "always on the move," expending muscular energy every waking minute; bolting a meal, and flying away to another occupation. The old Roman custom of resting and relaxing, but not napping,
440 L-L
DIET FOR WEIGHT CONTROL
after eating had a very commendable reason. So, too, had their custom of massaging with oil. The thin person will find such massage very beneficial, for the body is able to absorb such food.
Codliver oil, taken either in capsules, or by the spoonful fol- lowed with orange juice, is a flesh-builder as well as a health giver. This oil is very easily digested.
Rest is necessary for increasing weight ; but so also is exercise, for the thin person needs plenty of oxygen to aid in the digestion and assimilation of food, and in throwing off poisonous waste matters.
The following tables afford a standard of weight for comparison. In comparing your own weight with the table, your type of build should be taken into account, as well as height and age. A person of naturally slender type might be below the standard, or one of stocky, thick-set type might be above the standard, and yet both be normally healthy. If, however, the excess in either direction is over ten per cent, corrective measures should be taken.
In ascertaining height, measure in shoes; stand erect, and press measuring rod down on scalp. Weigh yourself in indoor clothing and shoes. Subtract one inch for height if sensible heels are worn; if heels are "high, " subtract two inches. Your standard of weight is found where your height and age columns meet, '
WEIGHT TABLE FOR WOMEN OF DIFFERENT HEIGHTS AND AGES *
AGE, YEABS.
|
19 |
20 |
21-22 |
23-24 |
25-29 |
30-34 |
35-39 |
40-44 |
45-49 |
50-54 |
|
|
4 ft. 10 in 4ft. 11 in 5 ft |
98 103 109 |
102 107 112 |
106 109 113 |
110 112 115 |
113 115 117 |
116 118 120 |
119 121 123 |
123 125 127 |
126 128 130 |
129 131 133 |
|
6 ft. 1 in 5 ft. 2 in 5 ft 3 in |
113 116 120 |
115 118 121 |
116 119 122 |
118 120 123 |
119 121 124 |
122 124 127 |
125 127 130 |
129 132 135 |
132 135 138 |
135 138 141 |
|
5 ft 4 in |
123 |
124 |
125 |
126 |
128 |
131 |
134 |
138 |
141 |
144 |
|
5 ft. 5 in 5 ft. 6 in 5 ft. 7 in 5ft. Sin 5ft. 9 in 5ft. 10 in 5ft. 11 in 6ft |
126 129 131 135 138 141 145 150 |
127 130 133 137 140 143 147 152 |
128 131 135 139 142 145 149 154 |
129 133 137 141 145 148 151 156 |
131 135 139 143 147 151 154 158 |
134 138 142 146 150 154 157 161 |
138 142 146 150 154 157 160 163 |
142 146 150 154 158 161 164 167 |
145 149 153 157 161 164 168 171 |
148 152 156 161 165 169 173 176 |
* This table was prepared by Thomas D. Wood, M.D., Professor of Physical Education, Columbia University, and is used by the United States Bureau of Education and the Child Health Organization of America.
441 L-L
DIET FOR WEIGHT CONTROL
WEIGHT TABLE FOR MEN OF DIFFERENT HEIGHTS AND AGES
AGE, YEAHS.
|
19 |
20 |
21-22 |
23-24 |
25-29 |
30-34 |
35-39 |
40-44 |
45-49 |
50-54 |
55-59 |
|
|
5ft... 5ft. 1 in 5ft. 2 in 5 ft. 3 in 5 ft. 4 in 5 ft. 5 in 5 ft. 6 in 5 ft. 7 in 5 ft. 8 in 5 ft. 9 in. |
107 112 117 121 124 128 132 136 140 144 |
110 115 120 124 127 130 133 137 141 145 |
114 118 122 126 129 132 136 140 143 147 |
118 121 124 128 131 134 138 142 146 150 |
122 124 120 129 133 137 141 145 149 153 |
126 128 130 133 136 140 144 148 152 156 |
128 130 132 135 138 142 146 150 155 160 |
131 133 135 138 141 145 149 153 158 163 |
133 135 137 140 143 147 151 155 160 165 |
134 136 138 141 144 148 152 156 161 166 |
135 137 13!) 142 14.5 149 153 158 163 168 |
|
5ft. 10 in 5 ft. 11 in. |
148 153 |
149 154 |
151 156 |
154 159 |
157 162 |
161 166 |
165 170 |
168 174 |
170 176 |
171 177 |
173 178 |
|
6ft 6 ft. 1 in. |
158 163 |
160 165 |
162 167 |
165 170 |
167 173 |
172 178 |
176 182 |
180 186 |
182 188 |
183 190 |
184 191 |
|
6ft. Sin 6ft. 3 in 6ft. 4 in 6 ft. 5 in |
168 173 178 183 |
170 175 180 185 |
173 178 183 188 |
176 181 186 191 |
179 184 189 194 |
184 190 196 201 |
189 195 201 207 |
193 200 206 212 |
195 202 209 215 |
197 204 211 217 |
198 205 212 219 |
* This table was prepared by Thomas D. Wood, M.D., Professor of Physical Education, Columbia University, and is used by the United States Bureau of Education and the Child Health Organization of America.
442
SCHOOL LUNCHES
TJie child is building the temple of the soul, planned by the divine Architect — but ofttimes ruined by man's bad workmanship.
—Child Life.
Upon the health and strength of our children the glory and greatness of our nation depend.
Every child has a right to be as healthy as present knowledge can make him. Proper feeding is one of the chief factors in health.
— Health Education.
444
SCHOOL LUNCHES
THE witty French cook who said, "Tell me what you eat, and I will tell you what you are, " might even more certainly have stated, "Tell me what you give your children to eat, and I will tell you what they will grow to be, " for the kind of food the child eats largely determines whether he will be a strong, healthy adult, or a weakling. More important, then, than the wise selection of foods for grown people is the proper feeding of the growing bodies of children — especially of little children,
A few general rules should be borne in mind:
1. Meals should be given at regular times.
2. No "nibbling" between meals. If a child is really hungry, a slice of bread and butter will satisfy the craving for food. Never give candy at such times. It will not only spoil the normal appe- tite, but will encourage a bad habit. Oftentimes a glass of water, and not food, is what the little one really craves.
3. Teach the child to drink plenty of water between meals — several glasses a day.
4. Happiness while eating is essential to good digestion.
5. Do not force a child to eat. If after a day or two the appetite does not return, consult a physician.
6. Teach a child to wash face and hands before eating. Explain that dirt is dangerous. Explain that flies are dangerous.
Teach a child to demand fresh air and sunshine, for they are the great cleansers of nature.
7. Children may generally be taught to like all kinds of foods that are good for them. By giving a little of a new food at first, taste can be cultivated.
Staple Food Requirements
1. Milk is the best arid most important food for growing chil- dren. No other food can take its place. Children over five years of age should have at least three cups a day, more if possible.
445 L-L
SCHOOL LUNCHES
Warm milk is more easily digested than cold milk. If children rebel against drinking plain milk, it may be given in the form of cocoa, milk soups, custards, etc. If it is impossible to get fresh milk, use dried milk. If neither fresh nor dried milk is procurable, use evaporated milk. If skimmed milk is given, the child should eat plenty of vegetables and cream or butter. Tea and coffee should not be given to growing children at all.
Bread and milk form a perfect food, containing all food elements in the right proportion to sustain child life. The milk furnishes protein for muscles and other tissues; fats and sugar for body fuel; minerals for bones and other tissues; vitamins, essential to growth and health. The bread furnishes some of each of these, but is valuable because it provides starch fuel food, and gives bulk.
2. Bread, cereals and other grain products should furnish about one-third the food required by a child.
3. Vegetables are essential to the growing child not only for their food value, but because they contain vitamins (see page 4£0). The water in which vegetables and rice have been boiled should be used for making soups, sauces, and gravies. Where for any reason there is a scarcity of milk and eggs, the diet should include as much milk as possible, with pea or bean soups, spinach and other green vegetables, oatmeal, and dried fruits. Vegetables and fruits are excellent sources of iron and other elements necessary for growth. If combined with milk, they will supply food value fully equal to that of meat.
4. Eggs, meat, etc. Aside from milk, eggs are the best source of protein for children. Where plenty of milk and an egg a day are included in the diet, a child needs very little meat. Allow not more than 2 ounces of meat a day for a child from 7-10 years; 3 ounces daily from 10-14 years. Broth from stews may be given on vegetables and bread.
5. Fruits. — There should be some fruit in the diet every day. Where fresh fruit is not possible, use dried fruit. Bananas should not be eaten raw by very young children. Bananas are not ripe until the skins have brown spots. They should be cooked if given before they reach this stage.
6. Sweets. — There is danger of children getting too much sugar and spoiling the appetite. They should not have more than the following allowance, aside from that contained in foods:
5 to 7 years 1 tablespoon daily
7 to 12 years 2 tablespoons daily
446 L-L
SCHOOL LUNCHES
It is better to give sugar in cocoa and desserts than as candy. Molasses has a high food value. Dates are a good substitute for candy.
7. Fats are essential for growing children. Cream and butter, the fats of milk, are the most important kinds; therefore, children should have unskimmed milk. For the delicate child, cod-liver oil is an excellent fat, containing large quantities of vitamins, see page 420. Cod-liver oil may be procured in gelatine capsules, but if orange juice is given after, the child seldom objects to the oil. Other oils, such as olive, corn, and peanut, are good foods, too, in small quantities. (See Salads, page 167.) Young children should not have cooked fats except bacon fat, which is easily digested. All fried foods should be avoided.
Children need at least three meals a day. The heavy meal should preferably come at mid-day, with a light supper, such as bread and whole milk, baked potatoes, stewed fruit; or cereal and milk, bread and butter, baked bananas; or poached egg on toast, baked potatoes, bread and butter, apple sauce, gingerbread.
Desserts. — Cooked desserts are not essential with plenty of bread and butter and vegetables and fruit. When given, they should be plain and simple; as cereal puddings with fruit, such as rice, oat- meal, or bread pudding.
Home Lunches. — If dinner is at the end of the day, let the lunch- eon be as light as the supper would be if the main meal were at mid-day. See end of this chapter for suggestions.
Basket Lunches. — School authorities are recognizing the impor- tance of a warm mid-day meal for children, and many schools pro- vide school lunches. If a child must carry a whole luncheon, it should be nutritious as well as appetizing. If possible let it include a bottle of milk. If it is practical for the child to use a thermos bottle, the milk may, of course, be wTarm; or hot cocoa, or soup may be provided by this means. The following suggestions should prove helpful :
NOURISHING SANDWICHES APPETIZING FILLINGS
Whole wheat bread Peanut butter
Raisin bread Chopped celery with mayonnaise
Toast Lettuce and tomato with dressing
Nut bread Jelly, or chopped raisins
Oatmeal muffins Chopped dates
Rolls Chopped olives and peppers, mayon- naise dressing
447 L-L
SCHOOL LUNCHES
See chapter on Sandwiches, page 287, for further suggestions. Desserts of custard, baked apple, sweet chocolate, maple sugar, sponge cake, fruit cookies, or gingerbread make a pleasant variety.
It is essential for the children to have plenty of time in which to eat their mid-day meal. The child who bolts a meal and rushes back to school cannot either work or digest properly. It would be better to carry a lunch than to go home fora warm meal, if the journey means hurried eating.
Summary. — In the diet of the child the following is suggestive:
WHAT FOODS TO AVOID WHAT FOODS MEAN GOOD HEALTH
Coffee Milk
Tea Vegetables
Sodas Thick soups
Much candy Cereals
Doughnuts Fruits
Much meat Honey and molasses
Rich cakes Rice puddings
Highly seasoned dishes Custards
Pies Ice cream
The School Lunch Room
The school lunch room, which may be conducted by the Parent- Teacher Association or the Home and School Club, makes it possible for children to buy nourishing warm food for a few cents. This is a very pleasant arrangement for all children, but its chief value is in promoting the health of those who are under-nourished at home. The time will come, no doubt, when the authorities of every school will provide meals for all children who are under- weight, or who otherwise show malnutrition.
Most housekeepers have collections of recipes of all kinds, but probably few have attempted to compile lists of dishes suitable for school lunches. A few suggestions may be welcome. By all means children should be instructed in the lunch room as to food values, and should not be allowed to select sweets or ice-cream in the place of substantial dishes.
School Lunch Room Bills of Fare
1. Vegetable or milk soup; crackers; rolls; fruit; plain cake; cocoa.
2. Meat and vegetable stew; bread and butter; sweet chocolate.
448 L-L
SCHOOL LUNCHES
3. Tomato soup; tapioca custard; lettuce sandwiches; fruit; cookies.
4. Macaroni with cheese and tomato sauce; fruit; chopped date sandwiches.
Milk and cocoa should always be provided.
A few meat substitutes and "meat extenders." — Scrambled eggs with minced ham or bacon; meat stew with vegetables; shep- herds's pie (meat pie with mashed potato cover) ; creamed frizzled beef on toast; fish cakes; salmon loaf; macaroni or spaghetti with tomato sauce; creamed potatoes au gratin.
A LIST OF SOUPS
Vegetable Soup Rice Pudding
Cream of Pea Soup Boiled Custard
Cream of Tomato Soup Tapioca and Fruit Pudding
Dried Lima Bean Soup Bread Pudding
Split Pea Soup Apple Betty with Cream
Potato Soup Junket
Corn Chowder Fruit, raw or cooked
Fish Chowder Gingerbread or plain cake
Cocoa for School Lunch Room, ^
Measure one pound of cocoa. Add as many cups of sugar as there are of cocoa. Add three cups of water. Cook until thick and glossy. Pour into jelly glasses or glass jars. Cover and set away. When cocoa is wanted for lunch use, prepare according to the following recipe :
1 cup milk for each child.
1V2 tablespoons of the cocoa mixture
Heat the milk scalding hot in a double boiler. Add the cocoa mixture. Beat well and serve. More sugar may be used in the mixture if it is found that the children desire it sweeter.
NOTE. — The tables of height and weight for girls and boys, pages 450, 451, afford a standard for comparison only. In comparing a child's height and weight with the table, the type of build should be taken into account. A child of slender type might be under weight, and one of thick-set, stocky type might be over weight, and yet both be normally healthy. A slight variation is no cause for alarm, but if the difference amounts to ten per cent, however, corrective measures should be taken.
449
SCHOOL LUNCHES
RIGHT HEIGHT AND WEIGHT FOR GIRLS
|
HEIGHT, |
||||||||||||||
|
INCHES. |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
|
39 |
34 |
35 |
36 |
|||||||||||
|
40 |
36 |
37 |
38 |
|||||||||||
|
41 |
38 |
39 |
40 |
|||||||||||
|
42 |
40 |
41 |
49 |
43 |
||||||||||
|
43 |
49 |
49 |
43 |
44 |
||||||||||
|
44 |
44 |
45 |
45 |
46 |
||||||||||
|
45 |
46 |
47 |
47 |
48 |
49 |
|||||||||
|
46 47 48 40 |
48 |
-4S 49 51 53 |
49 50 52 54 |
50 51 53 55 |
51 52 54 56 |
53 55 57 |
56 58 |
;; |
. . |
|||||
|
«n |
56 |
57 |
58 |
59 |
60 |
61 |
||||||||
|
51 |
59 |
60 |
61 |
69 |
63 |
64 |
||||||||
|
52 |
69 |
63 |
61 |
65 |
66 |
67 |
||||||||
|
53 54 55 56 57 58 59 |
66 68 |
67 69 72 76 |
68 70 73 77 81 85 89 |
68 71 74 78 82 86 90 |
69 72 75 79 83 87 91 |
70 73 76 80 84 88 93 |
77 81 85 89 94 |
86 90 95 |
91 96 |
98 |
•• |
|||
|
60 |
94 |
9,5 |
97 |
99 |
100 |
102 |
104 |
106 |
||||||
|
61 62 63 64 65 66 67 |
99 104 109 |
101 106 111 115 117 119 |
102 107 112 117 119 121 124 |
104 109 113 118 120 122 126 |
106 111 115 119 122 124 127 |
108 113 117 120 123 126 128 |
109 114 118 121 124 127 129 |
111 115 119 122 125 128 130 |
||||||
|
68 |
126 |
128 |
130 |
132 |
133 |
134 |
||||||||
|
69 |
129 |
131 |
133 |
135 |
136 |
137 |
||||||||
|
70 |
134 |
136 |
138 |
139 |
140 |
|||||||||
|
71 |
138 |
140 |
142 |
143 |
144 |
|||||||||
|
72 |
145 |
147 |
148 |
149 |
||||||||||
ABOUT WHAT A GIRL SHOULD (JAIN EACH MONTH
AGE OUNCES
5 to 8 6
8 to 11 8
11 to 14 12
14 to 16 8
16 to 18.... 4
Height and weight to be taken in house clothes, without shoes. Weigh on the same day each month, about the same hour of the day. Age, the nearest birthday.
450 L-L
SCHOOL LUNCHES
RIGHT HEIGHT AND WEIGHT FOR BOYS
|
HEIGHT, |
i |
mMSf j. |
BUOTt |
|||||||||||
|
INCHES. |
||||||||||||||
|
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
14 " |
15 |
16 |
17 |
18 |
|
|
39 |
35 |
36 |
37 |
.. |
||||||||||
|
40 |
37 |
38 |
39 |
|||||||||||
|
41 |
39 |
40 |
41 |
|||||||||||
|
42 |
4-1 |
42 |
43 |
44 |
||||||||||
|
43 |
43 |
44 |
45 |
46 |
||||||||||
|
44 |
45 |
46 |
46 |
47 |
||||||||||
|
45 |
47 |
47 |
48 |
48 |
49 |
|||||||||
|
46 |
48 |
49 |
50 |
50 |
51 |
|||||||||
|
47 |
51 |
52 |
52 |
53 |
54 |
. |
||||||||
|
48 |
53 |
54 |
55 |
55 |
56 |
57 |
||||||||
|
49 |
55 |
56 |
57 |
58 |
58 |
59 |
||||||||
|
50 |
58 |
59 |
60 |
60 |
61 |
62 |
||||||||
|
51 |
60 |
61 |
62 |
63 |
64 |
65 |
||||||||
|
52 |
62 |
63 |
64 |
65 |
67 |
68 |
||||||||
|
53 |
66 |
67 |
68 |
69 |
70 |
71 |
||||||||
|
54 |
69 |
70 |
71 |
72 |
73 |
74 |
. t |
|||||||
|
55 |
73 |
74 |
75 |
76 |
77 |
78 |
||||||||
|
56 |
77 |
78 |
79 |
80 |
81 |
82 |
. . |
|||||||
|
57 |
81 |
82 |
83 |
84 |
85 |
86 |
. . |
. . |
||||||
|
58 |
84 |
85 |
86 |
87 |
88 |
90 |
9i |
|||||||
|
59 |
87 |
88 |
89 |
90 |
92 |
94 |
96 |
97 |
||||||
|
60 |
91 |
92 |
93 |
94 |
97 |
99 |
101 |
102 |
||||||
|
61 |
95 |
97 |
99 |
102 |
104 |
106 |
108 |
110 |
||||||
|
62 |
100 |
102 |
104 |
106 |
109 |
111 |
113 |
116 |
||||||
|
68 |
105 |
107 |
109 |
111 |
114 |
115 |
117 |
119 |
||||||
|
64 |
113 |
115 |
117 |
118 |
119 |
120 |
122 |
|||||||
|
65 |
120 |
122 |
123 |
124 |
125 |
126 |
||||||||
|
66 |
125 |
126 |
127 |
128 |
129 |
130 |
||||||||
|
67 |
130 |
131 |
132 |
133 |
134 |
135 |
||||||||
|
68 |
134 |
135 |
136 |
137 |
138 |
139 |
||||||||
|
69 |
138 |
139 |
140 |
141 |
142 |
143 |
||||||||
|
70 |
142 |
144 |
145 |
146 |
147 |
|||||||||
|
71 |
147 |
149 |
150 |
151 |
152 |
|||||||||
|
72 |
152 |
154 |
155 |
156 |
157 |
ABOUT WHAT A BOY SHOULD GAIN EACH MONTH
AGE OUNCES
5 to 8 6
8 to 12 8
12 to 14 12
14 to 16 16
16 to 18 8
Height and weight to be taken in house clothes, without shoes. Weigh on the
same date each month, about the same hour of the day. Age, the nearest birthday.
NOTE. — The above tables were prepared by Thomas D. Wood, M.D., Professor of
Physical Education, Columbia University, and are used by the United States
Bureau of Education and the Child Health Organization of America.
451 ly-L
SCHOOL LUNCHES
SAMPLE WINTER DIET FOR A WEEK FOR CHILDREN 7 TO 12 YEARS
|
BREAKFAST. |
DINNER. |
SUPPER. |
|
Oatmeal, % cup, with milk. Bread and butter, 2 to 3 slices. Baked apple, 1. Milk to drink, 1 glass. |
Roast lamb, small slice; baked potatoes. Beets, onions, or oyster plant, 2 to 3 tablespoonfuls. Bread and butter, 2 to 3 slices. Rice pudding, 2 to 3 tablespoon- fuls. |
Scrambled egg, 1. Bread and butter, 2 to 3 slices. Oatmeal cookies, 1 or 2. Milk to drink, 1 glass. |
|
Hominy, % cup, with milk. Bread and butter, $ to 3 slices. Bacon, 1 slice. Cocoa with milk, 1 cup. |
Vegetable soup, with carrots, beans, onions, 1 cup. Spinach with poached egg, 2 to 3 tablespoonfuls. Corn bread and butter, 2 to 3 slices. Dates, 4 to 5. |
Baked potato, 1. Bread and butter, 2 to 3 slices. Cottage cheese, 1 tablespoonful. Stewed apricots, 2 to .1 table- spoonfuls. |
|
Corn meal, J-6 to % cup, with milk. Toast and butter, 2 to 3 slices. Apple sauce, 2 to 4 tablespoon- fuls. Milk to drink, 1 glass. |
Rice and meat loaf, small por- tion. Stewed celery or cauliflower, 2 to 3 tablespoonfuls. Bread and butter, 2 to 3 slices. Baked Indian pudding, 2 table- spoonfuls. |
Rice and milk, y>. cup. Creamed carrots or celery. Bread and butter, 3 to 4 slices. Fruit cookies, 1 or 2. |
|
Oatmeal, 2i cup, with milk. Bread and butter, 2 to 3 slices. Stewed prunes or figs, 3 to 4. Cocoa with milk, 1 cup. |
Beef stew with vegetables, small portion. Bread and butter, 3 to 4 slices. Rice pudding or custard, 2 to 3 tahlespoonfuls. |
Corn bread and sirup, 2 to 3 pieces. Macaroni, with tomatoes, 2 to 3 tablespoonfuls. Bread, 2 to 3 slices, and peanut butter, l/i tablespoonful. Cocoa with milk, 1 cup. |
|
Corn flakes, 1 to 2 cups, and milk. Bread and butter, 2 to 3 slices. Soft egg and bacon, 1 . Milk to drink, 1 glass. |
Chicken, small slice; mashed potato, 2 to 3 tablespoonfuls. Creamed carrots or onions, 2 to 3 tablespoonfuls. Bread and butter, 2 to 3 slices. Gingerbread and thin cream, 1 small piece. Milk, 1 glass. |
Milk toast, 2 to 3 slices. Cottage cheese, 1 tablespoonful. Stewed prunes, 4 to 5. Cookies. |
|
Wheat or malt breakfast food, % cup, with milk. Bread and butter, 2 to 3 slices. Soft egg; milk to drink, 1 glass. |
Creamed, or fresh broiled fish, small portion. Baked potato, 1. Bread and butter, 2 to 3 slices. Baked apple, 1. |
Spinach or bean soup, 1 cup. Baked potato, 1. Corn bread and butter, 2 pieces. Milk to drink, 1 glass. |
|
Corn meal, % cup, and milk. Toast and butter, 2 to 3 slices. Orange. Cocoa with milk, 1 cup. |
Lamb stew with vegetables, small portion. Baked sweet potato, 1. Bread and butter, 2 to 3 slices. Bread or rice pudding, 2 to 3 tablespoonfuls. |
Celery soup with milk, 1 cup. Bread and butter, 2 to 3 slices. Custard or junket, Vfj cup. Ginger cookies, 1 to '•I. |
Toward spring, when eggs are abundant, they may be given more frequently, replacing some meat and milk.
NOTE. — These lists for diet of children were prepared for the United States Bureau of Education by the Child Health Organization of America.
452 I^-L
INDEX
Afternoon tea, 19 Albumenized water, 356 Almond cream, 185
rock cakes, 267 Almonds, salted, 292, 406
with eggs, 128 Ambrosia, 25 Anchovy canapes, 25
sandwiches, 288 Angel cake, 255, 388 Appetizers, 23
ambrosia, 25
anchovy canapes, 25
angels on horseback, 26
cavair canapes, 25
cheese canapes, 25
clam cocktail, 24
grape-fruit cocktail, 24
ham canapes, 25
lobster cocktail, 23
mixed-fruit cocktail, 24
oyster cocktail I, 23
oyster cocktail II, 23
pineapple and banana cocktail, 24
peach cocktail, 25
raspberry cocktail, 24
strawberry cocktail, 24 Apple butter, 334
cake, 233
dainty, 406
dumplings, baked, 280
fritters, 159
jelly, 335
meringue/ 191
pie, 282, 393
pudding, 196
sauce, 105
snow, 186
tapioca, 190
tart, 282 Apples, baked, 311
baked, with oatmeal, 296
canned, 325
dried, 390
fried, 312
30 453
Apricots, dried, 390 A-P's, 269 Arrowroot, 355
gruel, 364
water, 355 Artichoke, Jerusalem, 141
Globe, 141 Asparagus, 146, 379
cream of, 33
B
Bacon and eggs, 78 Baked beans, 123, 380, 411
crackers, 125
flour pudding, 193
hash, 131, 376 Baking bread, 222
cake, 254
powder bread, 225 Baking powder, 222, 255 Balanced rations, 417 Banana dainty, 177
fritters, 160
salad, 176 Barley mush, 365
soup, 38
Bavarian cream, 188 Bean soup, 368 Beans, baked, 123, 380, 411
Boston roast, 124
Lima, 142, 382
Mexican, 124
puree, 123, 382
saute, 123
string, 142 Bechamel sauce, 104 Beef a la mode, 62
au gratin, 373
birds, 68
boiled dinner, 374
boiling, 60, 372
bouillon, 30
brasing, 61
broiling, 59
chauffe, 405
chop suey, 66
INDEX
Beef, corned, 64, 372
creamed, 68
cuts of, 58
Filipino, 67
forcemeat, 94
fricasseeing, 61
frizzled, 69
frying, 60
guiso, 66
Hungarian goulash, 67
kromeskies, 160
loaf, 68
Mexican, 66
minced, 69
mock duck, 65
mock rabbit, 65
pats, 360
pickle for corning, 64
pot-pie, 78
pot roast, 62
purchasing, 57, 62
roast, 59, 373
roast with Yorkshire pudding, 62
roasting, 59
sauteing, 61
scalloped, 132
soup, 35
sour, 68
stew, 373, 374
stewing, 61
tea, 353
terrapin, 63
tongue, 69, 70 Beefsteak (broiling), 59
and onions, 374
en casserole, 410
Hamburg, 68
planked, 63
planked, with oysters, 64
planked, Salisbury, 64
rolled, 65
round, 373
Spanish, 66 Beet greens, 140, 380
salads, 173 Beets, 144, 379
pickled, 144, 380 Belgrader bread, 267 Berry charlotte, 191
pudding, 197 Bethlehem apple tart, 282 Beverages, 345
chocolate nectar, 347
Beverages, chocolate syrup, 347
cocoa, 347
coffee, 345
coffee in bulk, 346
egg lemonade, 348
five o'clock punch, 350
fruit drinks, 348
fruit punch, 349
fruit syrup, 349
grape juice, 348
hot chocolate, 347
iced tea, 347
instantaneous coffee, 345
other fruit juices, 349
punch accompaniments, 349
quick lemonade, 348
raspberry vinegar, 349
Russian tea, 346
serving coffee, 346
tea, 346
tea punch, 346 Biscuits,
drop, 243
sour cream, 243
sour milk, 244
tea, 238
Birds' nests, 115 Bisque ice cream, 206 Black-bean soup, 39 Blackberries, stewed, 318
canned, 326 Blackberry jelly, 336 Blanc mange, 184 Blanquette of chicken, 134 Blueberry cake, 258 Bohemian houska, 232 Boiled custard, 181
dinner, 374
frosting, 272 Boiling meat, 60 Bombe glace, 204 Boston brown bread, 230, .387
roast, 124
Bouillon, 30, 31, 370 397 Braising meat, 61 Bread, in fireless, 386 Bread, hot cakes, 221-250
baking, 222
baking powder, 222
Boston brown, 230, 387
Canada egg, 229
coarse loaf, 230
cocoa, 229
454
INDEX
Bread, corn, 228
crumbs, 96
gluten, 227
Graham, 225, 387
in bread mixer, 221
kneading, 221
making, 221
milk, 224
nut, 228
oatmeal, 226
pudding, 192, 391
pulled, 42
raisin, 229
rice, 225
rusk, 235
rye, 227
salt raising, 225
sauce, 100
Scotch short, 230
sticks, 246
white, 223, 224
whole wheat, 226
yeast, 222 Breakfast^ 414 Bridge-^hist pudding, 188 Brioche, 234 Broiling, 59 Broth, lamb, 353 Brown Betty, 193
bread, 230, 387
bread pudding, 195
sauce, 99 r
sugar sauce, 216 Browned soup stock, 367 Browning for sauces, 106 Brussels sprouts, 139 Buckwheat cakes, 247, 248 Buns, 236, 237
cinnamon, 231
English Bath, 236
hot cross, 237
sweet French, 236 Butter, apple, 334
lemon, 314
peach, 334 Butter cake, 257 Butter scotch, 303
Cabbage, 138, 380 creamed, 139 farmer's, 133
Cabbage, lady, 138
with pork, 138 Cafe frappe, 210
parfait, 211 Cake, in fireless, 388 Cakes, 253-274
almond rock cakes, 267
angel cake, 255, 388
apple cake, 233
A-P's, 269
Belgrader bread, 267
berry cake, 258
butter cake, 257
chocolate cakes, 268
chocolate drop cakes, 266
Christmas cake, 389
chocolate wafers, 269
cinnamon, 231
cinnamon sweet cake, 261
oocoanut cake, 260
cocoanut macaroons, 268
coffee, 234
coffee loaf cake, 262
cookies, 271 >
cornstarch cake, 259
cream sponge, 256
crisp gingerbread, 270
crullers, 270
cup cakes, 265
currant drop cakes, 266
devils' food, 264
drop cakes, 265
Dutch, 232
economical fruit cake, 260
farmers' fruit cake, 259
fruit jumbles, 271
gingerbread, 263, 389
ginger drop cakes, 266
ginger snaps I, 269
ginger snaps II, 269
gold cake, 257
jelly roll, 256
jumbles, 270
kisses, 272
lady cake, 261
lemon cake, 259
macaroons, 268
marble cake, 262
marshmallow cake, 261
meringues, 271
mocha torte, 264
mock pound cake, 260
molasses cake, 263
455
INDEX
Cakes, Moravian, 235
nut cake, 389
nut macaroons, 268
oat cakes, 266
oat cookies, 267
one-egg fruit cake, 260
orange cake. 257
orange gingerbread, 270
patriotic cake, 264
peanut cakes, 271
peggy cake, 257
peppernuts, 267
plain cake, 258
potato-flour cake, 256
pound cake, 257
sand tarts, 271
shellbark cake, 258
short cake, 200, 284
silver cake, 258
simple layer cake, 259
snippy-doodle, 263
sour-milk cake, 389
Spanish bun I, 265
Spanish bun II, 265
sponge cake I, 255, 388
sponge cake II, 255, 388
sponge cake III, 256
sponge ginger cake, 263 ^
surprise cake, 262
white cup cake, 261 Calf's foot jelly, 358
head, baked, 70
liver, braised, 72
liver, broiled, 72
liver, stewed, 73
liver, stuffed, 73
liver with cream sauce, 71 Calories, 418 Canada egg bread, 227 Canapes, 25
anchovy, 25
Caviar, 25
cheese, 25
ham, 25
Candied lemon and orange peel, 306 Candy, 301, 406
butter scotch, 303
candied lemon and orange peel, 306
chocolate caramels, 304
chocolate creams, 302
chocolate cream mints, 302
chocolate fudge, 304
cinnamon candy, 303
Candy, cocoa fudge, 304
cocoanut butter scotch, 304
cocoanut cones, 307
cream peppermints, 305
divinity, 306
fondant, 301
fruits glace, 305
hoarhound candy, 307
Karo candy, 307
marshmallows, 306
Mexican caramels, 305
molasses candy I, 302
molasses candy II, 303
nougat, 302
nuts glace, 305
orange paste, 306
peanut brittle, 303
pinoche, 303
pop-corn balls, 305
pralines, 304
quick fondant, 301
walnut kisses, 308 Canned blackberries, 326
blueberries, 326
cherries, 326
crab apples, 328
currants, 326
gooseberries, 327
grapes, 326
mushrooms, 329
peach pudding, 195
peaches, 327
pears, 328
pineapple, 328
plums, 327 E
quinces, 328
raspberries, 325
raspberries and currants, 326
rhubarb, 327
tomatoes, 329 Canning and preserving, 323
cold -pack method, 318
fruits, 321, 324
open-kettle method, 323
vegetables, 321, 328 Canvas-back ducks, 403 Caper sauce, 103 Caramel, 96
custard, 186
ice cream, 206
sauce, 215 Caramels, chocolate, 304
Mexican, 305 456
INDEX
Carrots, 143, 381
and peas, 143, 381 Casserole cookery, 409
baked beans en casserole, 411
beefsteak en casserole, 410
brown fricassee of oysters, 411
casserole hash, 411
casserole roast, 410
chicken en casserole, 409
chicken in ramekins, 412
eggs in ramekins, 412
halibut au gratin, 412
lamb en casserole, 410
macaroni in ramekins, 411
rice in ramekins, 411
salmon au gratin, 412
scalloped oysters in ramekins, 41 1
shin meat en casserole, 412 Catsups, grape, 341
mushroom, 341
tomato, 340 Cauliflower, 139, 381
au gratin, 139
(Teamed, 139
polonaise, 139
salad, 174 Caviar canapes, 25
sandwiches, 290 Celery, cream of, 33
creamed, 144, 381
sauce, 104 Cereals, 295, 364
baked apple with oatmeal, 296
barley mush, 365
boiled rice, 297, 366
breakfast foods, 366
cereals in fireless, 364
cooking cereals, 295, 364
corn-meal mush, 296, 365
cracked wheat, 365
cream of wheat, 367
farina, 297
fried mush, 296
graham mush, 365
hominy, 297, 365
left-over cereals, 298
oatmeal porridge, 295, 366
oatmeal with cheese, 296
rice and figs, 366
rice in milk, 297
rolled wheat, 366
wheat cereals, 296 Chafing-dish cookery, 397
Chafing-dish cookery, apple dainty, 406
beef chauffe, 405
bouillon, 397
candy, 406
canvas-back ducks, 403
cheese scramble, 400
chicken hollandaise, 398
clam and egg scramble, 403
clam toast, 403
clams a la creme, 402
crab a la creme, 403
cream of tomato, 398
creamed oysters and celery, 401
creamed sardines, 404
curried eggs, 399
deviled lobster, 402
deviled meat, 405
English monkey, 398
fig dainty, 406
frizzle-dizzle, 404
frog saddles, 404
lobster a la creme, 402
lobster stew, 402
macaroni milanaise, 405
macaroni rarebit, 399
Mexican rarebit, 399
Mt. Clemens rarebit, 399
mushrooms with bacon, 405
oyster pan-roast, 401
panned oysters, 401
pigs in blankets, 401
quail, 404
rinktum ditty, 398
roasted oysters, 401
salted almonds, 406
sardine savory, 403
shrimp a la creme, 403
shrimp wiggle, 397
stirred eggs, 400
stock scramble, 400
terrapin, 400
tomato curry, 405
tomato scramble, 400
veal with asparagus tips, 404
Welsh rarebit, 398 Charlotte russe, 189 Cheese, 119
cake, 282
canapes, 25
cottage, 124
filling for sandwiches, 291
omelet, 113
457
INDEX
Cheese, rolls, 126
scramble, 400
souffle, 126
soup, 36
straws, 292 Cherries, canned, 326
pickled, 333
preserved, 330
stewed, 313 Cherry conserve, 331
mousse, 211
pie, 282, 393
pudding, 392
sauce for ices, 212
tapioca, 191 Chestnuts, 150
boiled, 150
roasted, 150 Chicken a la crane, 162
a la king, 162
and oysters, 87
barbecued, 86
blanquette of, 134
broiled, 85
broth, 30
croquettes, 163
curry, 374
en casserole, 409
forcemeat, 93
fricassee, 86, 374
fried, 86
giblets, 84
gumbo, 37
hollandaise, 398
in ramekins, 412
patties, 162
pie, 86, 375
planked, 85
roast, 84, 375
salad, 169
soup, 368
stew, 85, 375
terrapin, 87 Child, 444
diet for, 442
height, weight, age, 442 Children's rusk, 235 Chile bisque, 32 Chili sauce, 340 Chocolate cakes, 264
caramels, 304
charlotte, 190
cream mints, 302
Chocolate creams, 302 devils' food, 264 drop cakes, 266 eclairs, 199 filling, 273 frappe", 210 frosting, 273 fudge, 304 hot, 347 ice cream, 206 nectar, 347 parfait, 211 pudding, 183 sauce, 217 syrup, 347 wafers, 269 Chop suey, 66 Chowder, clam, 41 corn, 41
Christmas cake, 389 Cinnamon bun, 231 cake, 231 candy, 303 sweet cake, 261 toast, 291
Citron preserve, 333 Clam and egg scramble, 403 bouillon, 3i chowder, 41 cocktail, 24 fritters, 51 soup, 32 toast, 403 Clams, 50
a la creme, 402 creamed, 51 panned, 53 Club sandwich, 291 Coarse loaf, 230 Cocktails, 23-25 clam, 24 grapefruit, 24 lobster, 23 mixed fruit, 24 oyster, 23 peach, 25
pineapple and banana, 24 raspberry, 24 strawberry, 24 Cocoa, 347 bread, 229 fudge, 304
458
INDEX
Cocoa, sauce, 218
for lunch room, 449 Cocoanut butter scotch, 304
cake, 260
cones, 307
cornstarch, 183
custard, 282
filling, 274
junket, 183
macaroons, 268
tapioca, 185 Codfish, 49
balls, 50, 371
kedgaree, 115 Coffee, 345
cake, 234
ice cream, 206
in bulk, 346
instantaneous, 345
jelly, 187
loaf cake, 262
serving, 346 Cold slaw, 173
slaw dressing, 173 Cold pack method, 318 Colored Mayonnaise, 168 Collation, evening, 20 Combination salad, 171
sherbet, 209
sandwich, 291
Combinations for menu-making, 80 Consomme, 30 Cooked dressing, 168 Cookery,
casserole, 409-413
chafing dish, 397-406
fireless, 363-393
invalid, 353-360
principles of, 3-8 Cookies, 271 Cooking, methods of, 6, 59-61
by fireless, 363
purpose of, 5 Cordial, 350 Corn and cheese souffle, 125
baked, 381
baked with tomatoes, 381
boiled green, 382
bread, 228
bread with yeast, 228
chowder, 41
cream of, 34
griddle cakes, 248
Corn meal mush, 296, 365
muffins, 242
muffins with yeast, 242
off the cob, 148
on the cob, 148
pudding, 149
soup, 368
succotash, 149 Corned beef, 64, 372
beef hash, 132 Cornstarch cake, 259
pudding, 182 Cottage cheese, 124
pudding, 192, 391 Course dinner, 16 Crab a la creme, 403 Crabs, deviled, 54 Cracked wheat, 365 Cracker gruel, 354 Crackers, soaked, 357
baked with cheese, 125 Cranberries, stewed, 313 Cranberry frappe, 210
sauce, 104
tart, 281 Cream, almond, 185
for puffs, 199
of asparagus soup, 33
of celery soup, 33, 369
of corn soup, 34
of lettuce soup, 34
of pea soup, 33, 370
of potato soup, 32
of spinach soup, 34
of tomato soup, 33
of tomato sauce, 102
of wheat, 367
peppermints, 305
puffs, 199
sauce, 100, 215
sponge, 256
stock, 30
toast, 357
Cream dressing, 168 Creamed frizzled beef, 69
hash, 132 Croquettes, chicken, 163
fish, 134
meat, 164
potato, 152
rice, 164
Croutons, 41 .
Crullers, 270
459
INDEX
Crumb griddle cakes, 248 Crust for pies, 277, 278, 279 Cucumber salad, 173 Cucumbers, stuffed, 155 Cup cakes, 265
custards, 186 Currants, spiced, 332
Currant drop cakes, 266
ice, 208
jelly, 336
tea-ring, 233 Curry of beef, 131
of lamb, 132
of rabbit, 164
of tomato, 405
of veal, 70, 377
sauce, 101
Cusk a la creme, 134 Custard, 181, 358
boiled, 181
caramel, 186
cup, 186
pie, 281, 393
sauce, 215
tapioca, 185 Cutlets, 134
fish, 134
Dandelions, 141
Date and fig sandwiches, 288
sponge, 198 Delicate pudding, 190 Desserts and puddings, 181-200
in fireless, 390-393
frozen, 203-212
see puddings, 181 Deviled crabs, 54
eggs, 171
meat, 405 Devils' food, 264 Diagram of cuts of beef, 58
of cuts of lamb and mutton, 61
of cuts of pork, 76
of cuts of veal, 71 Diet for the school child, 445-448
for weight control, 437-442
rules for balancing, 430 Dinner, 11-18
formal, 13
informal, 18
menus, 15, Id
rolls, 239
Dinner, without meat, 120, 121 Divinity, 306
frosting, 273 Doughnuts, 231, 270 Drawn butter, 101 Dressing, for roast, 94, 95
for salad, 167-169 Dried beans and peas, 142
beans saute, 123
fruits, 313, 390
peas, beans, lentils, 121 Drippings, 95 Drop biscuit, 243
cakes, 265, 266
dumplings, 249 Duck, roast, 87
mock, 65
salmi, 164 Dumplings, baked apple, 280
drop, 249
rolled, 249 Dutch cake, 232
Economical fruit cake, 260
ice cream, 204
short cake, 284
soup, 38 Economy, 8 Egg and olive sandwiches, 290
gruel, 354
lemonade, 348
milk-shake, 357
muffins, 243
salad, 172
sandwiches, 289
sauce, 100, 216
toast, 291 Eggplant, baked, 147
broiled, 148
fried, 147 Eggs, 109-116
bacon and, 78
baked a la Martin, 114
baked omelet, 113
Beauregard, 115
birds' nests, 115
boiled, 109
cheese omelet, 113
coddled, 109
codfish omelet, 113
corn omelet, 112
crumb omelet, 112
460
INDEX
Eggs, curried, 110, 399
deviled, 171
fried, 109
golden buck, 114
griddled, 110
ham and, 77
ham omelet, 111
in ramekins, 412
Japanese, 115
kedgaree, 115
ox eyes, 114
oyster omelet, 113
plain omelet, 110
poached, 109
rice omelet, 111
savory omelet I, 111
savory omelet II, 111
scambled, 110
shirred, 110
Spanish, 116
stirred, 400
sweet omelet, 112
tomato omelet, 112
Welsh rarebit, 114
with almonds, 128 Energy requirements, 424, 425 English Bath buns, 236
monkey, 398
muffins, 240
plum pudding, 194
scones, 238 Entertaining, 11 Entrees, 159
apple fritters, 159
banana fritters, 160
beef kromeskies, 1601
chicken a la crane, 162
chicken a la king, 162
chicken croquettes, 163
chicken patties, 162
curried rabbit, 164
fritter batter, 159
ham patties, 162
meat croquettes, 164
meat patties, 162
oyster fritters, 169
patty shells, 163
rice timbales, 161
rissoles, 160
Roman gnocchi, 160
salmi of game, 164
timbale cases, 161
timbale of macaroni, 161
Entrees, vegetable fritters, 159
vol-au-vent, 163 Evening collation, 20
Farina, 297 Farmers' cabbage, 133
fruit cake, 259 Fig dainty, 406
dessert, 191
filling, 274
pudding, 391
sandwiches, 288 Figs, 359, 390 Filipino beef, 67 Filling, cake,
cocoanut, 274
chocolate, 273
fig, 274
fruit, 274
lemon, 274
marshmallow, 274
orange, 274 Fireless cookery, 363-393
bread and biscuits, 386, 387
cereals, 364-367
cakes, 388, 389
desserts, 391-393
fish, 370-372
fruits, 390
meats, 372-378
soups, 367-370 *
vegetables, 379-385 Fish, 45-54, 370
baked, 51, 371
baked fillets of halibut, 49
baked shad, 48
boiled, 46
boiled salmon, 372
broiled, 47
broiled oysters, 53
clams, 50
clam fritters, 51
cleaning, 46
codfish, 49
codfish balls, 50, 371
creamed clams, 51
[creamed oysters, 52
creamed salmon, 50
croquettes, 134
cusk a la creme, 134
cutlets, 134
deviled crabs, 54
,461
INDEX
Fish, forcemeat for baked, 94
fried, 47
fried oysters, 51
fried scallops, 50
fried smelts, 49
frogs, 54
lake trout, 371
lobster, 53, 402
oyster pie, 51
oyster stew, 52
panned oysters, 53
planked halibut, 48
planked lobster, 54
planked shad, 48
salmon surprise, 50
salt-fish dinner, 49
scalloped oysters, 52
scalloped salmon, 371
shad roe, 48
shirred oysters, 52
stewed terrapin, 53
terrapin, 53
turbot, 372
white fish, 371 Fish, in fireless, 370 Flaxseed tea, 355 Flowering ice cream, 204 Foamy sauce, 217 Fondant, 301 Food groups, 4, 419 Food as fuel, 3 Food values, 3; 417 Foods, served in place of meats, Forcemeats, stuffings, etc., 93
beef forcemeat, 94
bread stuffing, 95
caramel, 96
chicken forcemeat, 93
drippings, 95
ham forcemeat, 93
oyster stuffing, 94
potato stuffing, 95
prepared bread crumbs, 96
quenelles, 93
stuffing for baked fish, 94
suetine, 95
veal forcemeat, 94 Frappe, 210 French dressing, 169
tart, 280 Fricasseeing, 61 Fritter batter, 159 Fritters, apple, 159
119
Fritters, banana, 160
beef kromeskies, 160
oyster, 159
vegetable, 159 Frizzle-dizzle, 404 Frizzled beef, 69 Frog saddles, 404 Frogs, 54 Frosting, cake, 272, 273
boiled, 272
chocolate, 273
divinity, 273
maple sugar, 273
ornamental, 272
plain, 272 Frozen cherries, 208
cocoanut custard, 205
custard, 205
fruits, 208
peaches, 208
pudding, 205
raspberries, 208
strawberries, 208 Frozen desserts, 203-212
bisque ice cream, 206
bombe glace, 204
cafe frappe, 210
cafe parfait, 211
caramel ice cream, 206
cherry mousse, 211
chocolate frappe, 210
chocolate ice cream, 206
chocolate parfait, 211
coffee ice cream, 206
combination sherbet, 209
cranberry frappe, 210
currant ice, 208
economical ice cream, 204
flowering ice cream, 204
frozen cherries, 208
frozen cocoanut custard, 205
frozen custard, 205
frozen peaches, 208
frozen pudding, 205
frozen raspberries, 208
frozen strawberries, 208
fruit granite, 209
ginger frappe, 210
grape-fruit frappe, 210
grape sherbet, 209
lemon ice, 207
lemon ice cream, 207
lemon sherbet, 209
462
INDEX
Frozen desserts, making, 203
maple mousse, 212
meringues glace"es, 205
mousse, 211
orange ice, 207
orange pekoe sherbet, 210
orange sherbet, 209
peach ice cream, 207
pineapple ice, 208
pineapple ice cream, 207
pineapple mousse, 212
strawberry ice cream, 207
tutti-frutti ice cream, 206
vanilla ice cream I, 204
vanilla ice cream II, 204 Fruit, 311
and nut salad, 175
cake, 259, 260
cocktail, 24
dried, 313, 390, 391
drinks, 348
filling, 274
granite, 209
juices, 349
jumbles, 271
preserving, 329
prunes, 391
punch, 349
pyramids, 176
salad, 175
sandwiches, 288
sauce, 216
syrup, 349 Fruits glace, 305 Frying, 60 Fudge, 304
Game, 83-90 Giblet sauce, 99 Giblets, 84 Ginger drop cakes, 266
frappe, 210
snaps, 269
sponge, 263 Gingerbread, 263, 389
crisp, 270
orange, 270 Gluten bread, 227
gems, 244 Gold cake, 257 Golden buck, 114 Gooseberries, canned, 327
Graham bread, 225, 387
muffins, 240
mush, 365
puffs, 244
wafers, 243 Grapes, canned, 326 Grape-fruit and pineapple salad, 177
cocktail, 24
frappe, 210
marmalade, 331
salad, 177 Grape jelly, 336
catsup, 341
juice, 348
sherbet, 209 Green-grape jelly, 336 Green peppers, stuffed, 147
tomato sauce, 339 Griddle cakes, 246-248
buckwheat, 247
corn, 248
crumb, 248
oatmeal, 246
rice, 248
wheat, 246 Grouse, roasted, 89 Gruel,
arrowroot, 355
cracker, 354
egg, 354
Indian, 354
oatmeal, 353
sago, 354
Guests, seating the, 14 Guinea fowls, 88 Guiso, 66 Gumbo, 35
H
Half puff-paste, 278 Halibut au gratin, 412
baked fillets of, 49
planked, 48 Ham and eggs, 77
baked, 77
boiled, 76, 376
broiled, 77
canapes, 25
forcemeat, 93
frizzled, 77
patties, 162
stewed, 77 Hamburg steak, 68
INDEX
Hard sauce, 218 Haricot of mutton, 74 Hash, 131, 132
baked, 131, 376
corned beef, 132
creamed, 132 Health pie, 284 Hints on serving, 17 Hoarhound candy, 307 Hollandaise sauce, 101 Home lunches, 449 Hominy, 297, 365
pudding, 184 Horseradish sauce, 102 Hot cakes, 246-249
chocolate sauce, 217
cross buns, 237 Huckleberry pudding, 197 Hungarian goulash, 67 Hundred calorie portions, 433, 434
I
Ice creams and ices, 203 Icing, 272 Imperial sticks, 42 India curry, 70 Indian gruel, 354
baked pudding, 196
boiled pudding, 197 Informal dinner, 18 Introductions, 13 Invalid cookery, 353
albumenized water, 356
arrowroot, 355
arrowroot water, 355
beef pats, 360
beef tea, 353
calf's foot jelly, 358
chicken panada, 360
cracker gruel, 354
cream toast, 357
custard, 358
egg gruel, 354
egg milk-shake, 357
flaxseed tea, 355
French panada, 356
Indian gruel, 354
koumiss, 359
lamb broth, 353
lemon foam, 358
lemon whey, 358
milk toast I, 356
milk toast II, 357
Invalid cookery, oatmeal gruel I, 353
oatmeal gruel II, 354
oysters on toast, 360
panada, 356
potatoes on the half-shell, 359
rice water, 356
sago gruel, 354
soaked crackers, 357
squabs or any small birds, 360
stewed figs, 359
sunshine orange, 357
tapioca, 359
toast water, 355
whipped apple sauce, 358 Invitations, 12 Irish stew, 75, 375
Japan sandwiches, 290 Jellies, 334-336 Jelly, coffee, 187 ff apple, 335
blackberry, 336
currant, 336
green-grape, 336
lemon, 187
mint, 335
plum, 336
quince, 335
raspberry and currant, 336
raspberry, 336
ripe-grape, 336
roll, 256
sauce, 104
strawberry, 336
whipped, 187 Jelly making, 334 Jiffy pudding, 200 Joyful pudding, 189 Julienne soup, 38 Jumbles, 270 Junket, cocoanut, 183
Kale, 1401 Karo candy, 307 Kedgaree, 115 Kidneys, 79 Kisses, 272
walnut, 308 Kneading, 221 Kohl-rabi, 143 Koumiss, 359
464
INDEX
Lady cabbage, 138
cake, 261
Lake trout, baked, 371 Layer cake, 259 Lamb, boiled leg of, 376
boiling, 60
broiling, 59
broth, 353
chops, roasted, 376
curry of, 132
cuts of, 74
en casserole, 410
fricasseeing, 61, 376
frying, 60
roasting, 59, 376 Leeks, 141 Left-overs, 131-134
baked hash, 131
blanquette of chicken, 134
corned-beef hash, 132
creamed hash, 132
curry of beef, 131 §
curry of lamb, 132
cusk a la creme, 134
farmers' cabbage, 133
fish croquettes, 134
fish cutlets, 134
mock venison, 132
potted meat, 133
scalloped beef, 132
scalloped fish, 134
serving left-overs, 131
stew from cold meat, 133
veal cakes, 133 Left-over cereals, to use, 298 Lemon butter, 314
cake, 259
candied peel, 306
cream pie, 281
filling, 274
foam, 358
ice, 207
ice cream, 207
jelly, 187
meringue pie, 280
pie, 393
sauce, 217
sherbet, 209
whey, 358 Lemonade, 348 Lentil soup, 370
465
Lentils a la Creole, 122
baked, 122
Lettuce and cream-cheese sandwiches, 289
and walnut sandwiches, 289
boiled, 140
cream of, 34
salad, 170 Lima beans. 142, 382
puree, 382 Liver, 71-73
and bacon, 72
braised, 72
broiled, 72 j
stewed, 73
stuffed calf's, 73 Lobster, 53
a la creme, 402
cocktail, 23
deviled, 402
salad, 170
stew, 402
to clean, 53 Lunch rolls, 239 Luncheons, 11, 16 Lunches,
basket, 447
home, 447
picnic, 287
school, 445
M
Macaroni, baked, 125, 385
boiled, 155
in ramekins, 411
milanaise, 405
rarebit, 399
with cheese, 125, 386
with tomatoes, 386 Macaroons, 268
cocoanut, 268
nut, 268
Maitre d'hotel butter, 101 Maple mousse, 112
sugar frosting, 273 Marble cake, 262 Marine salad, 175 Marketing, 8 Marmalades, 331
grape-fruit, 331
orange, 332 Marshmallow cake, 261
filling, 274
INDEX
Marshmallows, 306 Mayonnaise dressing, 167
colored, 168
mock, 168
white, 168
Meals, menus for a week's, 414, 432 Meat croquettes, 164
filling for sandwiches, 287
patties, 162
pot-pie, 78
sandwiches, 287 Meat substitutes, 119-128
almonds with eggs, 128
baked beans, 123
baked crackers with cheese, 125
baked lentils, 122
baked macaroni with cheese, 125
baked rice, 126
beans, Mexican, 124
Boston roast, 124
cheese rolls, 126
cheese souffle, 126
corn and cheese souffle, 125
cottage cheese, 124
dinners without meat, 120
dried beans saute, 123
dried peas, beans, lentils, 121
English rice, 126
foods served in place of meat, 119
lentils a la Creole, 122
migas, 125
nut and cheese relish, 177
nut and fruit cheese, 127
nut roast, 127
nut souffle, 128
peanut butter, 127
pimiento roast, 124
puree of dried beans, 123
vegetable meat pie, 128 Meats, 57, 372
methods of cooking, 59-61
purchasing, 57
various cuts, 58, 71, 74, 76
in fireless, 372 Menu and table, 15
for full course dinner, 15, 16 Menu making, combinations for, 80 Menus, 15, 16
for dinners without meat, 120
for a week, 414, 432, 452 Meringues, 271
glacees, 205 Mexican beef, 66
Mexican caramels, 305
rarebit, 399 Migas, 125 Milk bread, 224
toast, 356
Milk-shake, egg, 357 Mince-meat, 283 Mint jelly, 335
sauce, 100 Mixed fruit cocktail, 24
pickle dressing, 339
pickles, 339 Mixing, cake, 253 Mocha Torte, 264 Mock charlotte, 183
crab sandwiches, 290
cream, 218
duck, 65
Mayonnaise, 168
pound cake, 260
rabbit, 65
turtle, 35
venison, 132 Molasses cake, 263
candy, 302, 303 Molletfe, 249 Moravian cake, 235 Mt. Clements rarebit, 399 Mountain-dew pudding, 186 Mousse, 211 Muffins, 240, 243
corn, 242
egg, 243
English, 240
Graham, 240
oatmeal, 241
rice, 242
Sally Lunn, 241
wheat, 241 Mullagatawny, 37 Mush, 296
barley, 365
cornmeal, 296
fried, 296
graham, 365 Mushroom catsup, 341
sauce, 103 Mushrooms a la poulette, 150
baked, 150
broiled, 149
stewed, 149
with bacon, 405 Mutton, boiling, 60
466
INDEX
Mutton, braising, 61 broiling, 59 chops with peas, 75 cuts of, 74 haricot of, 74 Irish stew, 75, 375 leg of, 376 mock venison, 132 pot-pie, 78 purchasing, 73 ragout of, 75 roasting, 59 shoulder, boiled, 74 shoulder, stuffed, 73 soup, 36
N
Nasturtium salad, 172 Nasturtium seeds, pickled, 341 Newmarket pudding, 194 Noodle soup, 39 Normandy salad, 175 Nougat, 302 Novel tomato salad, 171 Nut and cheese relish, 177
and fruit cheese, 127
and raisin sandwiches, 288
bread, 228
butter, 127
cake, 389
macaroons, 268
roast, 127
sandwiches, 288
souffle, 128 Nuts glace, 305
0 Oat cakes, 266
cookies, 267 Oatmeal, 295, 366
bread, 226
griddle cakes, 246
gruel, 353, 354
muffins, 241
porridge, 295
with baked apple, 296
with cheese, 296 October salad, 176 Okra, 147
Olive sandwiches, 288 Omelet, baked, 113
cheese, 113
codfish, 113
corn, 112
467
Omelet, crumb, 112
ham, 111
oyster, 113
plain, 110
rice,.lll
'savory, 111
sweet, 112
tomato, 112 One-egg cake, 260
waffles, 245 Onions, boiled, 144, 382
fried, 145
scalloped, 145
stewed, 144
Open-kettle method, 323 Orange cake, 257
filling, 274
gingerbread, 270
ice, 207
marmalade, 332
paste, 306
pekoe sherbet, 210
pudding, 184
sauce, 105
sherbet, 209
Ornamental frosting, 272 Oven scones, 237 Overweight, causes of, 437 Ox eyes, 114 Ox-tail soup, 36 Oyster bouillon, 31
cocktail, 23
fritters, 159
pan-roast, 401
pie, 51
sauce, 103
soup, 31
stew, 52 Oysters, broiled, 53
brown fricassee of, 411
creamed, 52
creamed with celery, 401
fried, 51
on toast, 360
panned, 53, 401
roasted, 401
scalloped, 52, 411
shirred, 52
Panada, 356 chicken, 360 : French, 356
INDEX
Parfait, 211
Parker-House rolls, 239 Parsnips, 143, 382 Partridges, 89 Pastry and pies, 277 Pastry tube, to use, 272 Patriotic cake (1776 recipe), 264 Patties, 162, 163
chicken, 162
ham, 162
meat, 162 Patty shells, 163 Pea, cream of, 33 Peach butter, 334
cobbler, 198
cocktail, 25
crusts, 279
ice cream, 207
patties, 195
pie, 283
pudding, 193
tart, 283 Peaches, baked, 312
canned, 327
dried, 390
stewed, 312 Peanut brittle, 303
butter, 127
cakes, 271
salad, 176 Pea-pod soup, 33 Peas, green, 142, 382
dried, 121
sugar, 142 Pears, baked, 312
canned, 325, 328
dried, 391
spiced, 333 Peggy cake, 257 Pepper and cream cheese salad, 172
pot, 37
Peppermints, cream, 305 Peppernuts, 267 Peppers, pickled, 340
stuffed, 384
Perfect cream wafers, 243 Pettijohn's breakfast food, 366 Pheasants, 89 Pickle for corning beef, 64 Pickled beets, 144
cherries, 333
cucumbers, 341
peppers, 340
Pickled tomatoes, 340 Pickles and catsup, 339
Chili sauce, 340
grape catsup, 341
green tomato sauce, 339
mixed pickle, 339
mixed-pickle dressing, 339
mushroom catsup, 341
pickled cucumbers, 341
pickled nasturtium seeds, 341
pickled peppers, 340
pickled tomatoes, 340
tomato catsup, 340 Picnic lunches, 287 Pie crust, 277-279 Pies, 280-284
apple pie, 282, 393
baking, 277
Bethlehem apple tart, 282
cheese cake, 282
cherry pie, 282, 393
cocoanut custard, 282
cranberry tart, 281
custard pie, 281, 393
health pie, 284
lemon cream pie, 281
lemon meringue pie, 280, 393
mince meat, 283
peach pie, 283
peach tart, 283
pigeon pie, 87
pumpkin pie, 280, 393
raisin pie, 281
rhubarb pie, 280
squash (pumpkin), 280
vegetable meat, 128
Washington pie, 283 1 Pigeon pie, 87 Pigs' feet in jelly, 78 Pigs in blankets, 401 Pimiento bisque, 40
roast, 124 Pineapple and banana cocktail, 24
canned, 328
ice, 208
ice cream, 207
mousse, 212 Pinoche, 303 Piquante sauce, 100 Plain cake, 258
frosting, 272
paste, 279 Planked chops, 75 468 L-I
INDEX
Planked lobster, 54
Salisbury steak, 64
shad, 48
steak with oysters, 64 Plums, canned, 327 Plum jelly, 336 Poached eggs, 109 Pop-corn balls, 305 Pop-overs, 244 Porridge, 295 Pork chops, 76
cuts of, 76
roast, 76, 377
salt, in milk, 78
tenderloin, 377 Pot pie, 78
roast, 62 Potato balls, 152
cakes, 152
cream of, 32
croquettes, 152
flour cake, 256
puff, 154
salad, 172
soup, 369 Potatoes au gratin, 153
baked, 151, 383
baked sweet, 385 .
boiled, 150
browned, 153
candied sweet, 154
creamed, 152, 383
French fried, 151
fried sweet, 154
hashed brown, 154
lyonnaise, 153
mashed, 151, 383
new in cream, 152
on the half -shell, 359
scalloped, 153, 383
steamed, 151, 383
stuffed, 151 Potted meat, 133 Poultry and game, 83
marketing, 83
to dress, 83
to stuff, 84
to truss, 84 Pound cake, 257 Pralines, 304 Preserved cherries, 330
pineapple, 331
plums and green gages, 330
31
Preserved strawberries, 330
strawberries and pineapple, 37
yellow- tomatoes, 332 Preserving and canning, 317-336 Preserving fruit, 317 Principles of cookery, 3 Prune whip, 189 Prunes, 391 Puddings and desserts, 181
almond cream, 185
apple meringue, 191
apple pudding, 196
apple snow, 186
apple tapioca, 190
baked flour pudding, 193
baked Indian pudding I, 196
baked Indian pudding II, 196
Bavarian cream, 188
berry charlotte, 191
berry pudding, 197
blanc mange, 184
boiled custard, 181
boiled Indian pudding, 197
bread-and-butter pudding, 192
bread pudding, 192, 391
bridge-whist pudding, 188
brown Betty, 193
brown-bread pudding, 195
canned-peach pudding, 195
caramel custard, 186
charlotte russe, 189
cherry pudding, 392
cherry tapioca, 191
chocolate charlotte, 190
chocolate eclairs, 199
chocolate pudding, 183
cocoanut cornstarch, 183
cocoanut junket, 183
cocoanut tapioca, 185
coffee jelly, 187
cornstarch pudding, 182
cottage pudding, 192, 391
cream puffs, 199
cream for puffs, 199
cup custards, 186
date sponge, 198
delicate pudding, 190
English plum pudding, 194
fig dessert, 191
fig pudding, 391
hominy pudding, 184
huckleberry pudding, 197
in fireless, 391
469
INDEX
Puddings and desserts, jiffy pudding, 200
joyful pudding, 189
lemon jelly, 187
mock charlotte, 183
mountain-dew pudding, 186
Newmarket pudding, 194
orange pudding, 184
peach cobbler, 198
peach patties, 195
peach pudding, 193
prune whip, 189
queen of puddings, 193
raisin puff, 194
realengo, 190
rice blanc mange, 184
rice meringue I, 182
rice meringue II, 182
rice pudding, 181
savarin, 198
Spanish cream, 188
sponge-cake pudding, 196
steamed fruit pudding, 197
strawberry trifle I, 187
strawberry trifle II, 187
suet pudding I, 195
suet pudding II, 195
tapioca custard, 185, 392
walnut and date dainty, 199
whipped jelly, 187
whips, 189 Puff-paste, 277 Pulled bread, 42 Pumpkin pie, 280, 393 Punch, 346, 349 • fruit, 349 •
five o'clock, 350
frozen, 209, 210
tea, 346
Purchasing beef, 62 Puree of dried beans, 123 Purpose of cooking, 5
Quail, 404
Queen of puddings, 193 Quenelles, 93 Quince jelly, 335 Quinces, baked, 312
canned, 328
stewed, 312
Rabbit, 88
curried, 164
mock, 65
panned, 88 Raisin bread, 229
compote, 332
pie, 281
puff, 194
Ralston's breakfast food, 366 Rarebit, 114, 398 Raspberries and currants, 326
canned, 325
stewed, 313 Raspberry and currant jelly, 336
cocktail, 24
jelly, 336
sauce, 219
vinegar, 349 Rations, balanced, 417 Realengo, 190
Recipe proportions, table of, 250 Reheating vegetables, 156 Relish, nut and cheese, 177 Rhubarb pie, 280
stewed, 313
Ribbon sandwiches, 289 Rice and figs, 366
baked, 126
blanc mange, 184
boiled, 297, 366
bread, 225
cakes, 248
English, 126
in milk, 297
in ramekins. 411
meringue, 182
muffins, 242
pudding, 181
water, 356 Rinktum ditty, 398 Ripe-grape jelly, 336 Rissoles, 160 Rhubarb, stewed, 313 Roasting, 59 Rock cakes, almond, 267 Rolled dumplings, 249
steak, 65
wheat, 366 Rolls, dinner, 239
lunch, 239
Parker House, 239 tea, 238
470
INDEX
Roman gnocchi, 160 Round steak on biscuits, 373 Rusk, 235 Russian tea, 346 Rye bread, 227
Sago gruel, 354
Salad dressing, cooked, 168
dressing, cream, 168
dressing, French, 169
dressing, in large quantity, 169
dressing, Mayonnaise, 167, 168 Salads, 167
banana dainty, 177
banana salad, 176
beet salad, 173
cauliflower salad, 174
chicken salad, 169
cold slaw, 173
cold-slaw dressing, 173
colored Mayonnaise, 168
combination salad, 171
cooked dressing (mock Mayon- naise), 168
cream dressing, 168
cucumber salad, 173
deviled eggs, 171
egg salad, 172
French dressing, 169
fruit and nut salad, 175
fruit pyramids, 176
fruit salad, 175
grape-fruit and pineapple, 177
grape-fruit salad, 177
lettuce salad, 170
lobster salad, 170
making salads, 167
marine salad, 175
Mayonnaise dressing, 167
nasturtium salad, 172
Normandy salad, 175
novel tomato salad, 171
October salad, 176
peanut salad, 176
pepper and cream cheese salad, 172
potato salad I, 172
potato salad II, 172
salad dressing in large quantity, 169
sardine salad, 170
shrimp salad, 170
salmagundi salad, 174 -
salmon salad, 170
Salads, tomato jelly, 171
tomato surprises, 169
tulip salad, 177
walnut salad, 176
water-lily salad, 17^
watermelon salad, 175
white Mayonnaise, 175
winter salad, 174 Sally Lunn, 241 Salmagundi salad, 174 Salmi of game, 164 Salmon au gratin, 412
boiled, 372
creamed, 50
salad, 170
scalloped, 371
surprise, 50 Salsify, 143 Salt fish dinner, 49
pork in milk, 78
rising bread, 225 Salted almonds, 292, 406
peanuts, 292 Sand tarts, 271 Sandwiches, 287
anchovy, 288
Bohemian, 287
caviar, 290
cheese filling for, 291
club, 291
combination, 291
date and fig, 288
egg, 289
egg and olive I, 290
egg and olive II, 290
fig, 288
fruit, 288
Japan, 290
lettuce and cream-cheese, 289
lettuce and walnut, 289
meat, 287
meat filling for, 287
mock crab, 290
nut, 288
nut and raisin, 288
olive, 288
ribb9n, 289
sardine, 290
surprise, 289
sweet, 289 Sardine salad, 170
sandwiches, 290
savory, 403
471
INDEX
Sardines, creamed, 404 Sauces, 99
anchovy, 102
apple, i05
bechamel, 104
bread, 100
brown, 99
browning for, 106
caper, 103
celery, 104
cranberry, 104
cream, 100
cream, with mushrooms, 100
cream of tomato, 102
curry, 101
drawn butter, 101
egg, 100
giblet, 99
Hollandaise, 101
horseradish, 102
jelly, 104
mattre d'hotel butter, 101
mint, 100
mushroom, 103
orange, 105
oyster, 103
piquante, 100
supreme, 103
stewed cranberries, 104
sweet, 215
Tartare, 101
tomato, 102
white, 102 Sauces to serve with meats, fish, etc.
105
Sauer kraut, 384 Sauteing, 61 Savarin, 198 Savories, 287, 292 Scallops, fried, 50 Scones, 237, 238 School lunches, 445 School lunch room bills of fare, 448 Scotch oat cake, 244
short bread, 230 Serving, hints on, 17 Shad, baked, 48
planked, 48
roe, 48
Shellbark cake, 258 Sherbets, 209
Shin meat en casserole, 412 Short cake, fancy, 284
472
Short cake, plain, 284
strawberry, 200 Shrimp & la creme, 403
salad, 170
wiggle, 397 Silver cake, 258 Smelts, fried, 49 Snippy-doodle, 263 Souffle, cheese, 126
corn and cheese, 125
nut, 128
Soups, in fireless, 367 Soups, to serve with, 41
croutons, 41
imperial sticks, 42
pulled bread, 42 Soups, 29, 367
barley, 38
bean, 368
beef, 35
beef bouillon, 30
black-bean, 39
bouillon, 370
cheese, 36
chicken broth, 30
chicken gumbo, 37
chicken soup, 368
chile bisque, 32
clam, 32
clam chowder, 41
clam bouillon, 31
corn chowder, 41
corn soup, 368
consomme, 30
cream of potato, 32
cream of tomato, 33
cream of pea, 33
cream stock, 30
cream of celery, 33, 369
cream of asparagus, 33
cream of corn I, 34
cream of corn II, 34
cream of pea, 370
cream of spinach, 34
cream of lettuce, 34
economical, 38
gumbo, 35
Julienne, 38
lentil, 370
meat stock, 29
mock turtle, 35
mullagatawny, 37
mutton, 36
INDEX
Soups, noodle, 39
ox-tail, 36
oyster bouillon, 31
oyster I, 31
oyster II, 32
peapod, 33
pepper pot, 37
pimiento bisque, 40
potato, 369
stock, 29, 30, 367
tomato, 39, 368
turkey-bone, 36
turtle, 369
vegetable stock, 29
vegetable I, 40, 369
vegetable II, 40
vermicelli, 38 Sour beef, 68
cream biscuit, 243
milk biscuit, 244
milk cake, 389 Spanish beefsteak, 66
bun, 265
cream, 188 Spiced currants, 332
pears, 333 Spinach, 140, 384
cream of, 34 Sponge cake, 255, 256, 388
cake pudding, 196
ginger cake, 263 Squabs or any small birds, 360 Squash, 148, 384
baked, 148
pie, 280
steamed, 148
Steamed fruit pudding, 197 Stew from cold meat, 133
Irish, 75
Stewing meat, 61 Stock for soup, 29, 30, 367
cream stock, 30
meat, 29
scramble, 400
vegetable, 29 Strawberries and pineapple, 330
preserved, 330 Strawberries in the sun, 330 Strawberry cocktail, 24
ice cream, 207
jelly, 336
short cake, 200
trifle, 187
473
String beans, 384 Stuffing, bread, 95
for baked fish, 94
oyster, 94
potato, 95
Substitutes for meat, 119-128 Succotash, 149 Suetine, 95 Suet pudding, 195 Sunshine orange, 357 Supreme sauce, 103 Surprise cake, 262
sandwiches, 289 Sweet French buns, 236 Sweet sandwiches, 289 Sweet sauces, 215
brown-sugar sauce, 216
caramel sauce I, 215
caramel sauce II, 215
cherry sauce for ices, 212
chocolate sauce, 218
cream sauce, 215
custard sauce, 215
egg sauce, 216
foamy sauce, 217
fruit sauce, 216
hard sauce I, 218
hard sauce II, 218
hot chocolate sauce I, 217
hot chocolate sauce II, 217
lemon- sauce, 217
mock cream, 218
raspberry sauce, 217
table syrup, 249
vanilla sauce, 217
whipped cream, 216 Sweetbreads, broiled, 79
in fireless, 377
stewed, 79 Syrup, chocolate, 347
table, 249 Syrups, fruit, in canning, 321
Table syrup, 249
Tables of height, weight, age, for men and women, 441, 442 for boys and girls. 450, 451
Table of energy needs, 425 calorie portions, 433, 434 food nutrients, 4 recipe proportions, 250
INDEX
Tapioca, 359
and apples, 392
custard, 185, 392 Tart, Bethlehem, 282
cranberry, 281
French, 280
peach, 283
sand, 271
torto frutas, 279 Tartlets, 279 Tartare sauce, 101 Tea, 346
beef, 353
biscuits, 238, 387
iced, 347
punch, 346
Russian, 346
rolls, 238
Tea ring, currant, 233 Terrapin, 53, 400 Three-egg waffles, 246 Timbale of macaroni, 161
cases, 161
rice, 161
Tune tables for blanching and steriliz- ing, 323 Toast, cinnamon, 291
cream, 357
egg, 291
milk, 356
water, 355 Tomato catsup, 340
cream of, 33
curry, 405
jelly, 171
salad (combination), 171
salad (novel), 171
sauce, 102
scramble, 464
soup, 39, 418
surprise, 169 Tomatoes, boiled, 385
fried, 146
scalloped, 145
stewed, 145, 385
stuffed, 145 Tongue, boiled, 69, 377
smoked, boiled, 70 Torto frutas, 279 Tripe, 79 Tulip salad, 177 Turbot, 372 Turkey, roast, 87
474
Turkey, bone soup, 36 Turkish pilaf, 146 Turnips, boiled, 142, 385 Turtle soup, 369 Tutti-frutti, 334 ice cream, 206
Vanilla Ice cream, 204
sauce, 217 Veal and rice, 378
rakes, 133
calf's head, 70
croquettes, 377
curry of, 70, 377
cuts of, 71
forcemeat, 94
India curry, 70
liver, 71
loaf, 70, 378
pot-pie, 78
roast, 378
rolls, 428
with asparagus tips, 404
with rice, 378 Vegetable fritters, 159
hash, 155
meat pie, 128
soup, 40, 369
stock, 29 Vegetables, 137-156
in fireless, 379
reheating, 156 Venison, haunch of, roasted, 89
mock, 132
neck and shoulder, 89
steak, 90
Vermicelli soup, 38 Vinegar, celery, 178
mint, 178
tarragon, 178
raspberry, 349 Vitamins, 420 Vol-au-vent, 163
W
Wafers, chocolate, 269
Graham, 243
perfect cream, 243 Waffles, one egg, 245
three egg, 246
with yeast, 245
INDEX
Walnut and date dainty, 199
bread, 228
kisses, 308
salad, 176
Washington pie, 283 Water-lily salad, 174 Watermelon salad, 175 Weight-control, diet for, 437 Weight, how to add, 439
how to reduce, 437
tables, 441, 450, 451 Welsh rarebit, 114, 126, 398 Wheat cereals, 296
griddle cakes, 246
muffins, 241 Whey, lemon, 358 Whipped apple sauce, 358 Whipped cream, 216 Whipped jelly, 187
Whips, 187
White bread in bread-mixer, 224
bread, over night, 223
bread, quick method, 223
bread, sponge method, 223
cup cake, 261
fish, boiled, 371
Mayonnaise, 168
sauce, 102
soup stock, 367 Winter salad, 174
Yeast, 222
Yorkshire pudding, 62
Zwieback, 245
475
WEIGHTS AND MEASURES
2 gflls = 1 cup 2 cups = l pint 2 pints = 1 quart 4 quarts = 1 gallon 16 ounces = 1 pound 8 quarts- 1 peck 4 pecks=»l bushel
EQUIVALENT MEASURES
4 level saltspoons—1 level teaspoon
3 level teaspoons = 1 level tablespoon 16 level tablespoons = 1 cup
1 wineglass = IA gill
2 cups granulated sugar = 1 pound 2 solid cups butter =1 pound
4 cups flour- 1 pound
1 cup raisins or currants'" 6 ounces
GOOD TO REMEMBER
One teaspoon or tablespoon means a level teaspoon or tablespoon.
A tin, aluminum or glass measuring cup should be used for all measuring. These cups are marked off in quarters and thirds and insure accuracy.
Aluminum cooking utensils are the best for general use. They are expensive in the beginning, but outwear other kinds. They are light in weight and easily cleaned, and there ia no enamel to chip off and poison the food.
Discolored pans and kettles, not aluminum, should be boiled in water to which a lump of washing soda has been added.
Scrupulous cleanliness and eternal vigilance are the essentialsof all goodcooking.
If the oven becomes too hot while bread or cake is baking, it may be cooled by setting a pan of water in it
If bread or cake browns too quickly, cover with a piece of paper.
Pies should always be baked in a quick oven, with the greatest heat at the bottom.
Cakes will seldom stick if this direction is followed : Grease the pans carefully ; dust lightly with flour; shake out the superfluous flour and pour in the mixture.
Muffins and gems will be lighter if baked in pans that have been thoroughly heated as well as greased.
Biscuit dough should be as soft as possible. Biscuits will be lighter and crisper if not allowed to touch each other on the baking tin.
Meat should never be put in cold water except in making soup, for cold water draws put the juices. Wipe with a wet cloth, or rinse and dry at once, and in cooking use boiling water.
Tomatoes that are too strongly acid are improved by a pinch of baking soda. The soda should always be added when they are to be mixed with tnillr or cream, to prevent curdling.
The white of eggs will whip more readily if a pinch of salt is added. The eggs should be as cold as possible.
Cream that is too thin to whip may be made to do so by the addition of aa unbeaten white of egg.
When dipping articles hi egg and cracker, dilute the egg with a tablespoon of water. Only the white may be used, if desired, but never only the yolk, as it is the albumen which is needed to form a coat which the grease cannot penetrate.
Almost any dish is made more inviting by a little garnishing. Parsley, water- cress, slices of lemon, bfcet, onion, hard-boiled egg or maraschino cherry, small triangles of toast, potato balls, mashed potatoes pressed through a pastry tube — all these are useful and within reach of almost every cook. Paper doilies, paper cups, and paper frills for chops may also be used to good advantage: these may to bought at any stationer's.
Protected Under
UNITED STATES PATENT RIGHTS OP AUGUST 27, 1918
June 4, 1907
DOMINION OF CANADA PATENT RIGHTS OF JUNE 24, 1919