THE LIBRARY

OF

THE UNIVERSITY
OF CALIFORNIA

LOS ANGELES

PRACTICAL

COOK BOOK

TEACHER OF COOKERY

SAN FRANCISCO

PAYOT, STRATFORD & KERR PRINT
1908

Copyright 1908
Miss Susanne Tracy

PREFACE

In presenting these pages to the public, I do so at the earnest
solicitation of many of my pupils who would have in book form my
recipes and suggestions. I therefore put into print this pamphlet of
recipes where the formula is given, followed by the explicit directions
of how to put together the ingredients ; with such notes and hints as
may be of value to the housewife.

The directions are not theories, but the fruits of practical experi-
ence. The arrangement of the subject-matter is designed to make
the book a household reference book that may be depended upon.

Soups

There are two kinds of soup stock : what is known as clear stock
and mixed stock. To make a clear soup we always use fresh meat
and bone ; the mixed stock being made from bones and pieces of
meat left from roasts and cooked meats.

As this latter is made from bits of meat and bone left over, no
household should be without a stock-pot. Into the stock-pot should
go only such meat and bone as is perfectly sweet, the smallest piece
of tainted meat will destroy the soup. Stock can be cooked on the
back of the stove while other cooking is going on. It should be
cooled quickly and not allowed to stand on the stove to cool slowly.
Stock allowed to cool slowly becomes sour very readily.

To prepare soup bone for clear stock remove the outer skin from
the meat and bone, wipe carefully with a wet cloth. (Do not put
into a pan of water and wash, as the water draws out the juices,
which should be kept for the soup.) Have the butcher break the
bone in many pieces. In buying a soup bone buy half meat and
half bone.

AVhite stock is made from chicken and veal.

Allow one quart of water to each pound of meat and bone.

CLEAR BEEF STOCK.

Buy a shin or shank of beef, having half meat and half bone
(about five pounds) ; remove the skin. Have the butcher break the
bone and cut the meat into small pieces; add five quarts of cold
water and two teaspoonfuls of salt; let come to a boil slowly; place
where it will keep just below the boiling point; simmer slowly for
six or eight hours, or until the meat falls from the bone; strain and
cool quickly ; when cold skim off the fat. For beef broth heat the
plain beef stock, season with salt, pepper and a little minced parsley,
find serve. This is the simplest form of beef soup.

BEEF SOUP.

Strain the soup stock, after removing the fat, into a kettle; do not
allow the sediment to pass. To four quarts of stock add one small
onion cut fine, one bay leaf, one stalk of celery, two sprigs of parsley.
a small bouqut of sweet herbs, ten pepper corns, and six cloves; boil
gently for fifteen minutes; strain through strainer cloth. Serve as a
simple beef soup.

MIXED STOCK.

Cover with cold water the trimmings, tough pieces of meat and
bone left from roasts and broils; allow one teaspoonful of salt for
each quart of water; cook slowly for about four hours; then add
half an onion, six cloves, six pepper corns, two sprigs of thyme, one
bay leaf; simmer for two hours longer; strain and cool quickly.
This stock can be used in sauces or served as a simple soup, gar-
nished with vegetables or some well-cooked tapioca or sago.

CHICKEN STOCK.

Select a hen fowl (not as strong flavored as a rooster) ; singe and
scrub ; prepare as for roasting, omitting the stuffing ; place in a kettle
and cover with boiling water ; cook slowly until the fowl is tender ;
remove from broth, cooling the broth quickly; when cold, remove
the fat. The chicken may be used for salad, creamed chicken, hash,
or served as cold boiled chicken.

CHICKEN BROTH.

To one quart of chicken broth add four tablespoonfuls of boiled
rice and two teaspoonfuls of minced parsley ; heat boiling hot ; sea-
son with salt and pepper, and serve.

BOUILLON.

Five pounds of beef, taken from One tablespoonful of minced

the round, onion,

Two and one-half quarts of cold. One small stalk of celery,

water, One sprig of parsley,

One level teaspoonful of salt, Four cloves and four pepper corns.

One carrot.

Cut the meat into small pieces; cover with cold water and add
the salt; let come to the boiling point slowly; simmer from six to
eight hours ; add the seasoning and cook one-half-hour longer ; strain
and cool quickly ; next morning remove the fat ; heat scalding hot ;
season with salt and pepper and serve. In making bouillon all the
seasoning except salt and pepper may be omitted if preferred.

VEGETABLE SOUP.

Two quarts of beef stock, One-fourth cupful of barley.

One carrot, One onion,

One-half medium-sized yellow Two potatoes, small,

turnip, Salt and pepper.
Two stalks of celery,

Cook the barley in one quart of water for two hours ; add the stock
and all the vegetables, cut fine, except the potatoes; boil gently for
an hour, or until the vegetables are almost tender; then add the
potatoes and cook fifteen minutes ; season with salt and pepper.

SOUPS 7

CONSOMME.

One quart of chicken or veal Two tablespoonfuls of minced

stock, onion,

One quart of beef stock, Two cupfuls of carrots, parsnips,

Four cloves, and yellow turnip, cut fine,

One inch piece each of mace and One-half bay leaf,

cinnamon, Four pepper corns,

Two eggs, One small stalk of celery,

One sprig of parsley, Rind and juice of half a lemon.

Brown the vegetables in bacon fat, taking care not to let them burn ;
add them and the spices to the stock and cook slowly one and one-
half hours ; strain and remove the fat ; break the whites and shells of
the eggs into one cupful of cold water and mix thoroughly; add to
the soup and let come to the boiling point; add lemon, salt and
pepper ; cook slowly twenty minutes ; strain through a strainer cloth
which has been wet in cold water; reheat the soup; garnish each
plate with a thin slice of lemon and three allspice berries; serve very
'hot.

MOCK TURTLE SOUP.

One calf's head, Four allspice,

Four quarts cold water, Four pepper corns,

One tablespoonful of salt, One blade of mace,

One carrot, One chili,

One turnip, One quart brown stock,

Two onions, Three eggs,

('elery stalk, One lemon,

One-half inch stick of cinnamon, Two tablespoonfuls of butter,

Four cloves, Two tablespoonfuls of flour.

Wash, scrape and clean the head and soak an hour or more in cold
water ; remove the brains and tongiTe and let stand in cold water to
be cooked separately: cut the head in many pieces, put into the
kettle ; add the cold water and heat slowly ; skim thoroughly ; add the
salt and simmer three hours, or until the meat slips from the bones ;
lay the meat fiat on a plate so it can be easily cut when cold ; put the
bones on to boil again; add the spices and vegetables and simmer
until reduced to two quarts ; strain and set aside to cool ; when cold
remove the fat ; half an hour before serving put the stock on to boil.
In another saucepan brown the butter; add the cornstarch or flour
and brown ; add one saltspoonful each of ground pepper, thyme or
marjoram, and one teaspoonful of salt ; add the brown stock and
cook until it thickens, add to the soup ; cut the face meat into half-
inch cubes ; add one cup of meat, diced ; boil the eggs twenty minutes
and cut into slices, or make the yolks into egg balls. Make force meat
balls with the reserve meat. Put the meat balls and hard-boiled eggs
into the tureen ; add the soup and serve with slices of lemon, or omit
the lemon and add half a cup of sherry wine.

g . PRACTICAL COOK BOOK

VERMICELLI SOUP.

Two quarts of beef stock, One cupful of vermicelli,

One teaspoonful of salt, One-half saltspoonful of pepper.

Dash of cayenne pepper,

Cook the vermicelli in boiling water about fifteen minutes ; drain ;
heat the stock boiling hot; season with salt and pepper; add the
vermicelli, and serve. The vermicelli may be broken or left whole,
according to fancy.

MACARONI SOUP.

One quart of stock, Two sticks of macaroni,

One teaspoonful of salt, One-half saltspoonful of pepper.

Break the macaroni into small pieces; drop into boiling salted
water and cook rapidly until the macaroni is tender ; drain and allow
the cold water to run over it; cut into one-fourth-inch pieces; heat
the stock boiling hot ; season with pepper and salt ; add the macaroni,
and serve.

MULLIGATAWNEY.

Fowl, three pounds, One-half teaspoonful of pepper,

Two large onions, Veal, three pounds,

Three stalks of celery, One small carrot

One tablespoonful of curry pow- Four tablespoonfuls of butter,

der. Two teaspoonfuls of salt,

Five tablespoonfuls of flour, Five quarts of water.

Cut the veal into small pieces ; dress the fowl as if for roasting ;
put into the soup kettle ; add the water ; cover and let come to the
boiling point ; simmer for four hours, or until the fowl is tender ; re-
move the fowl from the kettle ; put butter or chicken fat into a
saucepan ; cut vegetables very fine ; cook in the butter fifteen
minutes; skim the vegetables out of the fat and add them to the
soup ; to the fat add the flour and cook until .brown ; then add the
curry powder ; add the whole to the soup, and cook for two hours ;
season with salt and pepper, then strain and skim ; remove skin and
bone from the chicken ; cut into small pieces ; return the soup to the
soup kettle after straining ; add the chicken, and simmer gently for
thirty minutes; serve with boiled rice.

Note. To skim soup when you cannot allow it to stand until cold.
Pour the soup into a bowl just large enough to hold it ; set the bowl
on a plate or in another vessel and fill until it runs over; let stand
two or three minutes, then slowly pour a little cold water in at one
side, and the fat will run over into the plate.

SOUPS 9

TOMATO SOUP.

One quart can of tomatoes, One tablespoonful of minced pars-
One tablespoonful of sugar, ley,

Four cloves, One pint of water,

One tablespoonful of butter, One pint of soup stock or water,

One tablespoonful of minced Four pepper corns,

onion, Two teaspoonfuls of salt.
One tablespoonful of cornstarch,

To the tomatoes add the water, sugar, cloves, and pepper corn;
stew slowly until the tomatoes are tender ; press through a strainer ;
remove only the seeds and skin. To the stewed and strained tomatoes
add the soup stock or water. Melt the butter in a small pan, add the
onion and parsley and cook until lightly browned, then add the corn-
starch and cook together ; slowly add one cupful of the stock, stirring
until it forms a smooth sauce ; add to the soup and cook fifteen min-
utes ; season with salt and pepper, strain, and serve with croutons.

CROUTONS.

Butter and cut into one-half-inch dice a slice of stale bread one-
half inch in thickness ; toast until nicely browned ; serve with soup.

FORCE-MEAT BALLS OF COOKED MEAT.

One cup of cooked meat, One-half saltspoonful of pepper,

One teaspoonful of chopped pars- Yolk of one egg,

ley, One tablespoonful of butter,

One teaspoonful of lemon juice, One tablespoonful of flour,

One-half teaspoonful of salt, A few drops of onion juice.

Chop the meat very fine ; add the seasoning ; add the yolk of the
egg, beaten, and mix until smooth. Make into balls the size of a
nutmeg; roll in flour; put butter in omelet pan; when brown put in
the balls and cook until brown ; shake the pan occasionally to pre-
vent burning.

EGG BALLS.

Boil three eggs twenty minutes ; put them in cold water and when
cool remove the shells; cut carefully through the white and remove
the yolks whole ; cut into quarters and serve in soup, or rub yolks to
a smooth paste ; add one teaspoonful of melted butter ; one saltspoon-
ful of salt ; a speck of pepper. Moisten with the beaten white or yolk
of one raw egg, using enough to shape easily ; shape into balls about
the size of a nutmeg ; roll in flour and fry in butter until brown, or
drop into the hot soup and cook five minutes.

Cream Soups

CREAM OF ASPARAGUS.

Save the water in which the asparagus has been cooked; make a
cream sauce of two tablespoonfuls of butter; two tablespoonfuls of
flour, two cupfuls of rich milk and one level teaspoonful of salt ; put
the butter into a saucepan and melt ; add the flour and cook together,
being careful not to allow it to brown; add the milk cold, stirring
constantly until it thickens ; then add the water, about one quart ;
season with salt and pepper, and serve. The tender tips of asparagus
may be served in the soup as a garnish.

CREAM OF CELERY.

Make a celery broth by stewing some tough bits of celery in water
until the water is nicely flavored ; cook together one tablespoonful of
butter and two tablespoonfuls of flour; then add two cupfuls of
celery broth, cold; stir until it thickens; add another cupful of the
broth and a cupful of rich milk; heat to the boiling point; season
with salt and pepper, and serve.

CREAM OF SALSIFY OR OYSTER PLANT.

Cook together on tablespoonful of butter and one of flour ; add two
cupfuls of salsify broth, made by stewing the salsify in water until
the water is well flavored; stir constantly until it makes a smooth
sauce ; add two more cupfuls of the broth and simmer five minutes ;
then add one cupful of milk and half a cupful of cream ; heat boiling
hot ; season to taste, and serve.

CREAM OF CHICKEN.

Two tablespoonfuls of butter, Two tablespoonfuls of flour,

One cupful of milk, One cupful of cream,

Three cupfuls of chicken broth. Salt, pepper and celery salt.

Cook together the butter and flour ; add chicken broth, cold, stir-
ring constantly until it thickens; add milk and cream; season to
taste ; heat boiling hot, and serve. If the broth be added hot, add a
little at a time until a smooth sauce is formed, then add more rapidly.

CEEAM SOUPS 11

CREAM OF TOMATO, OR MOCK BISQUE.

One quart can of tomatoes, One and one-half cupfuls of rich

Pour cloves, milk,

One tablespoonful of sugar, Four pepper corns,

One tablespoonful of butter, A pinch of soda,

One pint of water, One tablespoonful of flour.

Stew the tomatoes, water, cloves, pepper corns, sugar and soda
together until the tomatoes are tender; then strain, removing the
skin and seeds; cook the butter and flour together; add the
milk cold, stirring constantly until it forms a smooth sauce ; add one
pint of the stewed and strained tomatoes; season with pepper, salt
and cayenne ; heat scalding hot, and serve immediately ; if allowed
to stand the soup will curdle; should it curdle beat with a Dover
egg-beater until smooth.

PUREE OF GREEN PEA.

One tablespoonful of butter, Two cupfuls of white stock
One and one half cupfuls of veal or chicken.

water, Two tablespoonfuls of flour.
Two cupfuls of green peas,

Cook the peas in the water until tender ; drain and rub through a
sieve ; cook together the butter and flour ; add the stock and stir
until thickened ; add the peas and the water in which they have been
cooked ; simmer five minutes ; season with salt and pepper, and serve.

Note. To make puree of any vegetable, cook the vegetable until
very tender ; rub through a puree sieve, and use to thicken the soup.
Always use a small quantity of cornstarch, arrow root or flour in
puree to keep the vegetable from settling and to make the soup
smooth.

SPLIT PEA SOUP.

One cupful dried split peas, One saltspoonful of white pepper,

Three pints of cold water, One tablespoonful of butter,

One-half teaspoonful of sugar, One tablespoonful of flour.
One teaspoonful of salt,

Soak the peas over night in cold water; put on to boil in three
pints of fresh cold water and simmer until dissolved; as the water
boils away add more, keeping three pints in the kettle ; when soft,
rub through a strainer; add enough water, stock, milk, or cream to
make it the consistency of thin cream ; cook the flour and butter to-
gether; add the salt, pepper and sugar; add a little of the strained
soup, stirring constantly until you have a smooth sauce ; then add to
the soup and simmer ten minutes; serve with croutons. It must
always be made with flour to hold the peas in solution, otherwise it
will separate as it cools.

This soup may be varied by cooking a ham-bone with the peas, or

12 PEACTICAL COOK BOOK

adding a cup of stewed and strained tomatoes just before serving-.
One small onion chopped and browned in butter and cooked with the
peas gives a delicious flavor.

BISQUE OF LOBSTER.

Two large cans of lobster, Dash of cayenne pepper.

One quart of milk, One pint of water,

One teaspoonful of salt, One tablespoonful of butter,

One saltspoonful of white pepper. Two tablespoonfuls of flour.

Cut the tender portions of the lobster into tiny cubes, about one
cupful ; put the remainder into the water and cook twenty minutes,
adding more water as it boils away; cook the flour and butter to-
gether, add the milk, and stir until smooth ; add the seasonings ;
strain in the lobster liquor and cook five minutes ; put the diced lob-
ster into the tureen and strain the boiling soup over them ; serve im-
mediately.

POTATO SOUP.

Three potatoes, One teaspoonful of minced onion, '

One pint of milk, One stalk of celery,

One teaspoonful of salt. One-half saltspoonful white pepper,

One-half teaspoonful celery salt, Dash of cayenne pepper,

One tablespoonful of butter, One-half tablespoonful of flour.

Pare the potatoes and soak half an hour in cold water; put them
into boiling water and cook until very soft ; drain and mash ; cook
the onion ami celery in the milk in double boiler ; strain and add to
the mashed potato ; cook the butter and flour together, stir it into
the boiling soup ; let it boil five minutes, and serve very hot. The
flour thickening keeps the potato from settling and makes the soup
smooth and creamy. If a richer soup is desired, use one quart of
milk, and just before serving add two eggs, well beaten.

CLAM CHOWDER.

Two dozen clams, Six potatoes,

One-fourth pound of salt pork, One onion,

One tablespoonful of butter, One teaspoonful of salt,

One quart of milk, Six crackers.
One-half teaspoonful of pepper,

Buy the clams in the shell ; scrub the shell until clean ; put clams
into a pan with one cupful of water and cook until the top ones open ;
take the clams from the shell and cut off the neck with a pair of
scissors; chop the necks fine, leaving the soft part whole; save the
clam broth ; pare and cut the potatoes into thin slices and soak in
cold water one hour; cut the pork in small pieces and fry in a
pan ; add the onion, chopped fine, and cook until lightly browned ;
put the sliced potatoes into a kettle ; strain the pork fat into it and

FISH 13

add enough boiling water to cover the potatoes; cook until the
potatoes are tender, or about ten minutes; add the clam broth and
the same amount of water ; add salt and pepper and clams, and lastly
add the hot milk and butter; put the crackers into the tureen and
pour in the chowder; serve very hot.

FISH CHOWDER.

Remove the bones from a fresh white fish ; cut the fish into two-
inch pieces ; cover the bones with water and let simmer for fifteen
minutes; proceed the same as for clam chowder, using the water in
which the bones have been boiled instead of the clam juice.

Fish

Fish should be perfectly fresh and thoroughly cooked. In buying,
select only those which have firm flesh, clear eyes and the skin and
scales bright. If the fish looks limp it is not fit to use. It should be
washed quickly, and not allowed to stand in the water. A little salt
in the water keeps the flesh firm.

Clean the fish as soon as possible, washing it in salt and water ;
remove the scales by scraping with a small knife, beginning at the
tail and working towards the head; split it down the middle and
remove the entrails.

To skin a fish, cut a thin strip down the backbone, slip the knife
under the skin at the lower part arid slip it up through the bony part
of the gills ; hold the bony part and pull the skin off towards the tail ;
remove it from the other side in the same way.

TO BONE A FISH.

Clean the fish ; then take a sharp boning knife, and, beginning at
the tail, slip the knife between the bone and flesh close to the bone ;
scrape away the flesh carefully; scrape the flesh away from the
second set of bones and slip the knife under ; treat the other side in
the same way, then remove the bone, cutting away the dorsal fin.

BROILED FISH.

Clean and bone the fish ; grease the broiler with a piece of salt pork
to keep the fish from sticking; put fish between the broiler and broil
over the coals until cooked : the thickness of the fish will determine
the time.

14 PEACTICAL COOK BOOK

TO BROIL IN THE OVEN.

Clean and bone the fish, grease the fish sheet with salt pork (a fish
sheet is a piece of sheet iron or tin) ; place the fish, skin down, upon
the sheet; season it with pepper and salt and brush with melted
butter; then dust lightly with flour; place on the upper grate of a
very hot oven and cook from twenty to thirty minutes, according
to the thickness of the fish ; remove from the sheet and put on a hot
platter; spread with Maitre d' Hotel sauce, and serve.

BOILED FISH.

The general rule for boiled fish is to wash in cold water and wipe
dry; pin the fish in a piece of strong white cotton cloth to keep it
from breaking ; cover with boiling water, to which one teaspoonful of
salt has been added, and cook gently. Rapid boiling will break the
fish. A fish weighing from four to six pounds will require thirty
minutes ; allow about three minutes longer for each additional pound.
For boiled white fish a teaspoonful of lemon juice may be added to
the water. When the fish is cooked remove from the kettle; drain
well ; serve on a hot platter garnished with sprigs of parsley. Serve
boiled fish with Hollandaise sauce, drawn butter, or egg sauce.

BAKED FISH.

Scrape and wash the fish ; for a fish weighing four to six pounds
take three cupfuls of stale bread crumbs, moisten them with three
tablespoonfuls of melted butter; add one teaspoonful of salt, one-
fourth teaspoonful of pepper, one tablespoonful of minced parsley
and one egg beaten light ; rub the fish with salt and pepper ; put the
stuffing into the body of the fish and fasten together with skewers ;
butter the fish sheet and place the fish upon it, putting it into a bak-
ing pan ; dredge with pepper, salt and flour ; cover the bottom of the
pan with hot water ; bake in a hot oven about one hour, basting every
fifteen minutes ; when cooked, remove the sheet from the pan and
slip the fish off carefully into a hot platter; pour around it tomato
or Hollandaise sauce; garnish with lemon points and sprigs of
parsley.

FRIED FISH.

Fish to be fried should be cleaned, washed and dried ; rub with salt
and pepper; roll in flour and cornmeal (half of each) ; then dip in
beaten egg (add one tablespoonful of water to each egg), and roll in
dry bread crumbs ; fry in very hot fat ; serve very hot, with Beurre
Noir poured over it, or serve with sauce tartare.

Any kind of fish can be fried in the same way, cutting large fish
into serving pieces.

Note. For temperature of fat see article "Fat for Frying."

FISH 15

SALT CODFISH.

Wash and soak in cold water over night ; change the water and
cook slowly until it comes to the boiling point ; set back where it will
not boil, but keep hot for about half an hour ; pick over and remove
all skin and bones ; it is then ready to be made into different dishes.

CREAMED CODFISH.

One tablespoonful of butter, , One tablespoonful of flour,

One and one-half cupfuls of milk, One-fourth teaspoonful of pepper.

Two cupfuls of cooked codfish, i

Cook the butter and flour together; add the milk cold, stir con-
stantly until thickened; add the fish and pepper; simmer five min-
utes ; serve on toast.

Note. Any cold white fish may be used instead of cod. The addi-
tion of one teaspoonful of minced parsley gives a good flavor.

CODFISH BALLS.

One cupful raw codfish, One teaspoonful of butter,

Four medium-sized potatoes, One-fourth saltspoonful of pepper.

One egg,

Wash, pare and cut the potatoes into quarters; let stand in cold
water; wash the fish and pick into half -inch pieces; remove the
bones ; put the potatoes and fish into a kettle, cover with boiling water
and cook until potatoes are soft, about twenty -five minutes ; drain
off all the w r ater ; mash and beat until very light ; add the butter and
pepper, and when slightly cooled add the egg and more salt if
needed ; shape in a tablespoon ; fry in hot fat until a golden brown ;
use a frying basket and fry only four or five at a time ; more will cool
the fat. The fat should be hot enough to brown a piece of raw
potato in forty seconds. Drain on soft paper and serve immediately.

FISH SOUFFLE.

Prepare the fish as for fish balls ; add one-fourth of a cup of cream
and two eggs beaten separately. Bake in a moderate oven about
twenty-five minutes.

FISH BALLS.

One cupful of cold cooked fish, Two cupfuls of mashed potatoes,

One egg, Two tablespoonfuls of milk,

Two tablespoonfuls of melted Pepper and salt,
butter,

Mix the fish and potato together; moisten with butter, milk and
egg ; season to taste ; shape into balls and cook in hot fat three
minutes.

Note. If cold mashed potato is used, heat the potato and add milk
enough to moisten it.

16 PRACTICAL COOK BOOK

ESCALLOPED FISH.

One cupful of cold cooked fish, One tablespoonful of butter,

One tablespoonful of flour, One cupful of milk,

One-half cupful of stale bread Pepper and salt,
crumbs,

Cook butter and flour together; add milk cold and stir until it
thickens ; add one-half teaspoonful of salt and one-fourth teaspoonful
of pepper. Butter baking dish ; put a layer of fish in the bottom,
then a layer of white sauce, another layer of fish and another layer
of white sauce; cover the top with bread crumbs moistened with
melted butter; bake in a moderate oven about twenty minutes, or
until the crumbs are nicely browned.

FRIED FISH ROES.

Wash the roes and cook te/i minutes in boiling water, having added
one teaspoonful of salt and one tablespoonful of lemon juice or
vinegar; then plunge into cold water; drain; roll in bread crumbs,
then in beaten egg, then in seasoned bread crumbs, and fry in hot
fat until brown.

FISH CROQUETTES.

One pint of cold cooked fish, One egg,

One pint of hot mashed potatoes, One-fourth teaspoonful of pepper,

One-half cupful of hot milk, One teaspoonful of salt,

One tablespoonful of butter, One teaspoonful of minced parsley.

Mix all the ingredients thoroughly and set aside to cool; when
cold shape into balls ; roll in fine bread crumbs ; dip in beaten egg to
which one tablespoonful of water has been added ; roll again in bread
crumbs ; fry in hot fat ; serve at once. All work except frying may
be done the previous day.

FRIED FROGS' LEGS.

Skin and wash the legs in cold water ; dry them well on a towel ;
season with salt, pepper and lemon juice; roll in fine dried bread
crumbs; dip in beaten egg, again into fine bread crumbs; plunge in
boiling fat and cook five minutes; use a wire frying basket; serve
very hot with tartare sauce.

SALMON ON TOAST.

Drain oft' part of the oil from a can of salmon ; heat the fish, adding
one-fourth cup of water ; season with salt and pepper ; make a cream
sauce of one tablespoonful of butter, one tablespoonful of flour, one
cup of milk; lay the salmon on the toast and pour over it the hot
cream sauce ; garnish with parsley and slices of lemon.

Oysters

Oysters served on the half shell should be opened just before
serving. Six, on a large plate, with half of a lime in the center,
should be served to each person.

OYSTER COCKTAIL.

Two tablespoonfuls of California Three tablespoonfuls of tomato

oysters, catsup,

One tablespoonful of lemon or One-fourth teaspoonful Worcester

lime juice, shire sauce,

Pinch of salt, One or two drons of tobasco sauce.

Have all the ingredients cold; mix the catsup, lime juice, Worces-
tershire sauce, salt and tobasco sauce together ; put the oysters in the
glass and pour over the sauce ; serve in punch or champagne glasses.

PANNED OYSTERS.

One tablespoonful of butter, Two dozen Eastern oysters,

One-fourth teaspoonful of salt, Half a saltspoonful of pepper.

Melt the butter in an omelet pan or chafing dish ; add the salt and
pepper and then the oysters; cook until the edges curl and the
oysters become plump ; serve on toast.

OYSTER STEW.

Two dozen large oysters, or Pepper and salt,

three dozen small ones, One tablespqonful of butter.

One quart of milk,

Finger the oysters carefully and remove any pieces of shell ; scald
the milk in double boiler ; cook the oysters in their own liquor until
the edges curl ; then add the milk and butter ; season to taste ; serve
with crackers.

OYSTER PATTIES.

Heat patty cases and fill with creamed oysters.

CREAMED OYSTERS.

One can of Eastern oysters or One blade of mace,

fifty California oysters, One tablespoonful of butter,

One pint of cream or rich milk, One tablespoonful of flour.

Put the oysters in a saucepan and cook in their own liquor until
plump; put the cream and mace in double boiler and heat scalding

18 PRACTICAL COOK BOOK

hot; cook butter and flour together; remove the mace and add the
hot cream slowly to the butter and flour; season with salt and
pepper; add the cooked oysters, and serve.

OYSTERS A LA POULETTE.

Cook one quart of oysters in their own liquor until they boil;
when they begin to boil, strain; cook together one tablespoonful
of butter and one tablespoonful of flour; add one cup to the oyster
liquid and stir until a smooth sauce is formed ; add one pint of
cream, one level teaspoonful of salt, one-half saltspoonful of white
pepper, dash of cayenne pepper and a slight grating of nutmeg;
beat the yolks of four eggs; add one-half cup of cold cream; add
the oysters to the cooking mixture and then the beaten yolks of the
eggs; cook two or three minutes, stirring all the time; serve im-
mediately with puff paste cakes or crackers. If liked, a tablespoonful
of lemon juice may be added just as the oysters are taken from the
fire.

ESCALLOPED OYSTERS.

Moisten stale bread crumbs with melted butter, and season with
salt and pepper ; butter the baking dish ; put a layer of bread crumbs
in the bottom and then a layer of oysters, another layer of crumbs
and another layer of oysters; cover the whole with the crumbs and
bake in a moderate oven about twenty minutes, or until the crumbs
are nicely browned.

Note. For escalloped oysters a shallow dish or platter should be
used, ^allowing only two layers of oysters to each dish. If more are
used the upper and under layers will be overcooked while the inner
ones may be underdone.

All fresh meats to be boiled should be plunged into boiling water
and allowed to boil rapidly for ten or fifteen minutes, to coagulate
the albumen and thus close the pores, keeping in the juices of the
meat. After the meat has boiled for ten minutes place it where it
will just simmer, until tender. Meat that boils rapidly will be
stringy.

HAM.

Scrub a ham with a brush until perfectly clean ; then place it in
a large kettle with cold water and let it come to the boiling point ;
simmer gently until tender it requires about twenty minutes to

STEWING 19

the pound let it stand in the water until cold, then remove the skin ;
roll in fine bread crumbs ; stick the fat parts with whole cloves and
bake in a moderate oven about half an hour.

TONGUE.

Cook slowly in boiling water until tender about five or six hours
then plunge into cold water and peel off the skin. For salt tongue,
soak over night and cover with cold water instead of boiling water
when putting on to cook.

CORNED BEEF.

Wash and cover with cold water ; simmer slowly five or six hours,
or until tender ; let stand in the water in which it was boiled if it is
to be served cold. To press corned beef, remove the bones after it is
cooked and put it under a heavy weight.

NEW ENGLAND DINNER.

Six pounds of corned beef, One small white turnip,

One pound of salt pork, One small yellow turnip,

Two or three beets, Six or eight medium-sized pota-

Two carrots, toes of uniform size.

One head of cabbage,

Wash and soak the corned beef and pork in cold water ; put it on
to boil in fresh cold water; simmer until it is tender; remove from
the kettle and skim the liquor ; wash and pare the turnips and carrots
and cut into inch slices ; cut the cabbage into quarters and wash care-
fully; put the carrots, turnips and cabbage into the boiling liquor
and cook until tender ; pare and add the potatoes half an hour before
serving time ; cook the beets in a separate kettle ; remove the skin,
cut in half-inch slices; when the vegetables are cooked, drain; put
the beef and pork in the center of a large platter ; serve the carrots,
potatoes and turnips around the edge, with the cabbage and beets
in separate dishes; the beets can be cooked the day before and
covered with vinegar, serving them as pickled beets ; always cook
the beets in a separate kettle ; the corned beef may be cooked the day
before and pressed, saving the liquor for cooking the vegetables.

Stewing

CHICKEN STEW.

Singe, draw, wash and cut the chicken, at the joints, into serving
pieces; cover with boiling water; add one teaspoonful of salt and
half a saltspoonful of pepper; simmer until tender; remove all the
large bones and put the chicken, on toast, on a large platter; cook

20 PEACTICA'L COOK BOOK

together one tablespoonful of butter and two tablespoonfuls of flour ;
add one and one-half cupfuls of cold milk and stir until smooth ;
add the chicken broth gradually; season with pepper and salt arid
celery salt ; pour the hot sauce over the chicken and toast, and serve.
If you wish to serve dumplings with the chicken stew, ten minutes
before the chicken is cooked let the liquid boil up. then put in the
dumplings. When serving dumplings omit the toast.

CHICKEN FRICASSEE.

Cut the chicken as for stew; brown in hot butter before stewing:
make a brown gravy by browning the butter before adding the
gravy; serve on toast.

LAMB FRICASSEE.

Two pounds breast of lamb or One onion,
mutton,

Cut the lamb in small pieces ; dredge with salt and flour and brown
in drippings ; cut the onion fine and brown in fat ; add to the meat :
put in a stewpan and cover with boiling water; simmer until the
bones slip out ; remove the bones ; strain the liquor and skim off the
fat ; when the liquor boils again add the meat, pepper and salt ; then
add one quart of green peas or one pint of cooked rice, and simmer
fifteen minutes.

VEAL STEW.

Cut the veal into small pieces ; cover with boiling water ; add one-
half teaspoonful of salt and one small onion, browned ; simmer until
veal is tender; add four potatoes, cut in thick slices; cook together
one tablespoonful of butter and two of flour ; add one cupful of cold
milk ; stir until smooth ; add the veal broth gradually ; remove bones
from veal and simmer all together for five minutes, then serve.

Beef and mutton stew are made in the same way.

For stewing, the cheapest and toughest meat is used ; by long, slow
cooking it becomes tender.

CURRY OF RABBIT.

Cut the rabbit into serving pieces; brown in hot butter; remove
from the butter and put into stew kettle ; add one large onion, cut
into slices; cook one tablespoonful of flour and one of curry powder
in the butter in which the rabbit was browned : add one cupful of
water or stock and stir until thickened; then add one cupful of
strained tomatoes, one teaspoonful of sugar and pepper and salt
to taste: pour this over the rabbit and stew until tender: add a
cupful of milk ; heat boiling hot ; serve with boiled rice.

Broiling

Broiling is the most perfect way of cooking meat and fish. There
are three ways of broiling, what is known as broiling proper, pan
broiling and oven broiling.

Broiling proper is to broil directly over the coals ; the fire must be
hot, clear and free from smoke. For meat it must be hotter than for
fish. Pan broiling is cooking upon a smoking hot griddle. Oven
broiling is cooking in a very hot oven. The most delicious results are
obtained by broiling steaks, chops, young chickens, squab, etc.,
directly over the glowing coals. Charcoal is best for broiling, but
hard wood, coal or gas may be used, provided it is free from
smoke. The point to be remembered in broiling is to have the fire,
griddle or oven hot enough to instantly sear the outer surface of the
meat.

The best cuts of steak make the most delicious broils, tenderness
being one of the essential qualities. It must be remembered, how-
ever, that a second-class cut of steak taken from a first-class bullock
will make a much better broil than a first class cut taken from a
second-class beef. When selecting beef see that it has a thick rim
of fat. that the lean is well marbled with fat and is of a bright red
color after being exposed to the air for a short time.

STEAKS.

Have steak cut thick two inches is the proper thickness for a
steak; it should never be cut less than one inch. Trim off the suet;
put between a double broiler and place it as close to the coals as
possible ; allow it to cook for about a minute, or until the under side
is well seared, then turn and sear the other side ; remove a little dis-
tance from the coals and cook from fifteen to twenty minutes, turn-
ing constantly. A steak that is broiled perfectly should be puffed out
in the center and should be of a delicate pink color throughout.
Serve immediately on a warm platter ; garnish with sprigs of parsley
or watercress.

PAN BROILING.

To pan broil a steak, have the griddle smoking hot ; rub with fat ;
place the steak on the griddle and press close ; let it cook one minute ;
then, with a knife, loosen from the griddle and turn ; sear the other
side ; reduce the heat slightly and cook from fifteen to twenty min-
utes, turning very frequently ; do not prick the steak with a fork or

22 PRACTICAL COOK BOOK

the juice will escape. The steak can be easily turned with two
knives by slipping one under the steak and assisting to turn with the
other. Broiled steak is served as soon as taken from the fire, sea-
soned with pepper and salt. Maitre d' Hotel sauce is sometimes
served with broiled steak.

TIME FOR BROILING STEAKS.

Steak two inches in thickness requires from fifteen to twenty
minutes; one and one-half inches, from twelve to fifteen minutes;
and one inch, from eight to ten minutes.

LAMB AND MUTTON CHOPS.

Remove the outer skin and all the suet from the chops ; broil over
the coals or on a hot griddle ; serve with tomato sauce and season
with salt and pepper ; garnish with parsley.

Note. Before cooking lamb or mutton always remove the skin.
It is in the skin that the disagreeable flavor exists.

BROILED CHICKEN.

Only very young chickens should be broiled. Singe and draw the
chickens, picking out all pin-feathers; split down the back; clean
and wipe with wet towel ; break the joints ; sprinkle with salt and
pepper; grease a double broiler; turn the inside of the chicken to
the fire first ; turn frequently, being careful the fire is not too hot ;
broil about twenty minutes, or until the bird is tender and nicely
browned ; spread with softened butter and serve on a warm plate ;
garnish with parsley or watercress.

Roasting

Roasting and baking are now synonymous terms. We speak of
roasting meats and baking breads, yet we use the same oven for both.
Roasting formerly meant to place the meat on a spit before the open
fire, turn it frequently and baste constantly to keep from burning.
Roasting to-day means to bake in a hot oven.

ROAST BEEF.

There are seven prime ribs in a beef. Any of them will make a
first-class roast. Do not have the ribs removed, but have them cut
in two-inch pieces up to the thick muscle ; cut these pieces of bone
off, to be braised and served as short ribs of beef ; place the cut sur-
face of the roast on a smoking hot griddle and press close; let cook for

BOASTING 23

two or three minutes, or until it is nicely seared ; turn and sear the
other side ; set the roast, resting upon the edges of the ribs, on a rack
in a dripping pan ; put into an oven hot enough to bake bread, and let
cook ; do not season the meat and do not put water in the pan; when
the oven is at the proper temperature you will hear a gentle sputter-
ing f .when the oven door is opened if smoke issues from the oven it
is too hot if you do not hear a gentle sputtering increase the tem-
perature. The time required for roasting depends upon the thickness
of the roast ; fifteen minutes is allowed for each inch in thickness ; a
roast four inches in thickness will cook rare in one hour; measure
across the thickest part of a roast. A rump roast is seared in the
same way and placed upon a rack in a hot oven ; allow fifteen min-
utes to the pound.

YORKSHIRE PUDDING.

Two-thirds of a cupful of flour, One pint of milk,
Three eggs, One teaspoonful of salt.

Sift the flour and measure ; add the salt ; separate the eggs and add
the yolks, unbeaten, to the flour ; add a little of the milk and mix to
a smooth paste ; add the rest of the milk gradually ; beat whites of
the eggs to a stiff froth and stir into the batter ; pour into the roast-
ing pan forty-five minutes before the roast is cooked ; serve hot with
the roast of beef; if the roast is very fat pour some of the fat from
the pan before putting in the pudding.

BRAISED BEEF OR POT ROAST.

Six or eight pounds chuck roast or a piece of the rump ; trim and
rub with pepper and salt ; cut a large onion into dice and brown in
salt pork fat ; put the roast into a braising pan ; pour over it one
quart of boiling water; add the onion; cover closely and cook in a
moderate oven about four hours, turning after two hours, and add
more water as it evaporates, so as to have three cups of gravy ; when
tender take up the meat; skim off the fat from the gravy and thicken
with a tablespoonful or flour wet in a little cold water and strained
into the gravy ; season with pepper and salt and a little lemon juice.

VEAL HEART.

Remove the tough membranes and soak in cold water and salt one
hour ; wipe and stuff with stale bread crumbs seasoned with salt and
pepper and moistened with melted butter; rub the heart with salt,
pepper and dredge with flour; fry brown in a pan with a little fat
salt pork ; place in braising kettle ; add one pint of water, one tea-
spoonful of minced onion ; sprig of parsley, three cloves, three pepper
corns, one small carrot cut fine ; cover tightly and cook two hours in
a moderately hot oven ; turn three or four times while cooking.

24 PRACTICAL COOK BOOK

ROAST LAMB OR MUTTON.

Remove the skin from a leg of lamb or mutton; sear the cut sur-
faces on a hot griddle ; place on a rack in a roasting pan in a hot
oven. A leg of lamb will roast in one hour and a quarter, while it
requires one hour and three-quarters to roast a medium-sized leg
of mutton.

ROAST VEAL.

Veal being a dry meat, requires basting to keep it moist and to
enrichen it; rub the veal with sugar, salt and pepper, using one-half
as much sugar as salt ; place upon rack in roasting pan and let cook
in a hot oven until nicely browned, then baste with a thin gravy
made from one tablespoonful of butter, one of flour and two cupfuls
of stock or water; season with pepper and salt; baste every fifteen
minutes ; veal requires longer cooking than either beef or mutton ;
a five-pound roast will cook in two and one-half hours.

PORK.

Fresh pork is seasoned with pepper, salt and sugar. Roast and
baste the same as veal.

Poultry and Game

TO DRAW POULTRY.

All poultry should be dressed as soon as killed; the feathers come
out more easily while the fowl is warm; strip them off toward the
head ; remove the pin-feathers with a knife ; singe the hairs by hold-
ing it over the gas jet or a piece of lighted paper ; cut off the head ;
turn the skin back and cut off the neck close to the body ; remove
the windpipe and crop ; to remove the feet, cut the skin just below
the leg joint; break the joint; with a skewer pull out the tendons;
cut away the oil bag in the tail ; make an incision under the side bone
near the tail large enough to insert two fingers; slip the fingers
around the entrails; separating the membrane; when everything is
loosened, get the fingers around the heart and pull out the entrails ;
then take out the lungs and kidneys; when everything is removed
hold the fowl under the faucet and rinse well, then wipe dry.

TO CLEAN GIBLETS.

Remove the outside sack from the heart ; cut open and press out
the clot of blood ; cut off the gall bladder from the liver, being care-
ful not to break it, and cut away any discolored part of the liver;

POULTRY AND GAME 25

open the thick part of the gizzard and take out the inner sack with-
out breaking; wash giblets and put into cold water; simmer until
tender ; cook the neck with the giblets.

TO TRUSS POULTRY.

Draw the thighs up close to the body and pass a skewer through
the thigh and into the body and out through the other thigh; pass
another skewer through the wings, fastening them close to the
body ; fold the skin at the neck over and pin it to the back with a
skewer; cross the legs over the tail and tie with a stout twine, leav-
ing two long ends ; pass the twine around the tail, bring it up, cross-
ing in front and passing around the skewer in the thighs; cross in
the back and fasten around the skewer through the wings and tie
firmly.

ROAST TURKEY.

Singe, draw, wash and wipe ; stuff the body and neck with stale
bread crumbs moistened with melted butter and seasoned with
pepper, salt and celery salt; truss and rub with butter; lay the
turkey, breast down, on the rack in the roasting pan ; put into a hot
oven and cook until the back of the turkey is nicely browned, then
turn it over and brown breast; pour one pint of water into the pan
after the turkey is browned; baste every fifteen minutes, or when-
ever the skin becomes very dry ; allow about twenty -five minutes to
the pound for roasting; if the turkey browns too rapidly cover the
breast with a heavy paper well buttered. Oysters or chopped celery
may be added to the stuffing if desired.

ROAST CHICKEN.

Prepare the same as roast turkey ; allow twenty minutes to the
pound for roasting.

ROAST DUCK.

Many people prefer young ducks served rare ; when so liked, they
are not stuffed.

Pick, singe, draw and wash the duck; wipe, truss and dredge with
salt, pepper and Hour; roast in a hot oven about thirty minutes.
Full-grown domestic ducks should be roasted about one hour and
basted every ten minutes. Make a giblet gravy and serve with a
grape or currant jelly.

Ducks and geese have a strong flavor, and are improved by stuff-
ing the body with apples or onions or coarse bits of celery, which
absorb the flavor and should not be eaten.

26 PRACTICAL COOK BOOK

ROAST WILD DUCK.

Nearly all wild ducks have a strong or fishy flavor. To lessen
this flavor put an onion cut in two into the body of the bird, and let
stand some hours before cooking.

Clean the same as poultry and wipe both inside and out with a
damp towel ; tuck back the wings and truss the legs close to the
body ; rub with salt, pepper, butter and flour ; place in a baking pan
and add one cup of boiling water; roast twenty-five to thirty-five
minutes in a hot oven, basting occasionally with butter; serve very
hot, with slices of lemon or currant jelly.

Frying

Frying is cooking in hot fat deep enough to entirely cover the
articles to be cooked. When food is properly fried the fat is hot
enough to instantly sear the outer surface and thus prevent it soak-
ing into the food. All food to be fried should be thoroughly dried ;
if water should drop into the hot fat it would cause the fat to boil
over, and there is danger of it taking fire and causing great trouble.
Pood that does not contain sufficient albumen to form a coating on
the outside as soon as immersed into the hot fat should be rolled in
crumbs, then in egg and again in crumbs to form a grease-proof
covering. A frying-basket, or a wire basket with a long handle, is
very convenient for frying purposes. In many cook books we read,
''heat the fat smoking hot." That depends entirely upon the kind
of fat you are using ; lard will smoke at a much lower temperature
than oil. When fat smokes it loses some of its browning properties ;
never let fat heat without putting a small piece of raw potato into
it. As soon as the potato begins to brown drop in a fresh piece of
potato ; if it browns in one minute the fat is hot enough to fry
potatoes and dough mixtures. For such food as we roll in bread
crumbs and egg the fat should be hot enough to brown a bit of bread
in forty seconds.

The best fat for frying purposes is a mixture of beef suet and oil,
as both these fats can be heated to a much higher temperature with-
out smoking than lard. Olive oil is the purest fat for frying, but is
too expensive for general use.

For frying the same fat can be used several times if properly cared
for. The most delicate croquettes can be fried in the same fat with
fish and not be marred in flavor. When frying several different
kinds of food at the same time, begin with potatoes, then dough mix-
tures and lastlv articles rolled in crumbs.

FRYING 27

When finished with the fat drop three or four slices of raw potato
into it ; cool slightly, and strain through a fine strainer or a strainer
cloth.

FRENCH FRIED POTATOES.

Pare the potatoes and cut in strips one-half inch in thickness; let
stand in cold water one hour; heat the fat hot enough to brown a
thin slice of potato in one minute ; wipe the potatoes ; put into the
frying basket and lower into the hot fat ; do not put a large quantity
of potatoes in at one time, as they will lower the temperature of the
fat and the potatoes will be soggy and greasy. When the potatoes
are nicely browned lift from the fat and shake free from grease;
turn onto a piece of cheese cloth to absorb the fat ; dust lightly with
salt, and serve immediately. French fried potatoes should be crisp
and mealy. If they stand they become soggy.

SARATOGA CHIPS.

Pare the potatoes and slice very thin ; let them stand in cold water
two or three hours ; wipe dry ; fry in fat hot enough to brown in one
minute ; when nicely browned remove the basket and shake well ;
turn chips onto cheese cloth or soft paper ; dust well with salt.

LAMB CHOPS BREADED.

Trim the chops and remove the skin ; season with salt and pepper ;
roll in fine bread crumbs ; dip in beaten egg and roll again in bread
crumbs ; fry in hot fat. For a chop one inch in thickness it will re-
quire six minutes to cook rare and from eight to ten to cook well
done.

Note. One tablespoonful of water added to beaten egg makes a
more elastic coating for fried food.

FRIED CHICKEN.

Cut the chicken into ten pieces ; season with pepper and salt ; roll

in fine bread crumbs; dip in beaten egg; roll in crumbs, and fry in

fat hot enough to brown a piece of bread in one minute. A young

chicken will cook in ten minutes. Serve with sauce tartare or cream

-sauce; garnish the dish with sprigs of parsley.

Note. For fried fish, see article on Fish.

CROQUETTES.

In making croquettes the material must be chopped fine, well
mixed, and seasoned delicately. The shaping of croquettes can
readily be acquired by a little practice and care. They are formed
into cone, ball and cylindrical shapes.

9g PRACTICAL COOK BOOK

To Shape. Take a tablespoonful of the mixture, roll gently be-
tween the hands into a ball; have a board well sprinkled with fine
dry bread crumbs and roll the croquette very gently on this into
shape ; dip into beaten egg, to which one tablespoonful of water has
been added; water added to the egg makes a more elastic coating
than egg alone ; after dipping the croquette into the egg roll it again
in the bread crumbs and then fry in fat hot enough to brown a piece
of bread in forty seconds ; cook until nicely browned it will re-
quire about two minutes; shake free from fat and lay on cheese
cloth or soft brown paper.

CHICKEN CROQUETTES.

One pint of cooked chicken, One teaspoonful of minced parsley.

chopped fine, Pepper and salt to taste,

One tablespoonful of butter. One teaspoonful of lemon juice.

Two tablespoonfuls of flour, One teaspoonful of minced onion.
One cupful of cream,

Cook together the butter and flour; add the cream, and stir con-
stantly until it thickens; season the chicken with pepper, salt, onion,
lemon juice and parsley ; add to the white sauce and mix thoroughly ;
spread on a buttered plate and set away to cool; when cold shape
into croquettes; roll in bread crumbs, dip in egg, and roll again in
crumbs, and fry in hot fat; drain on cheese cloth, and serve gar-
nished with lemon points and sprigs of parsley.

SWEETBREAD CROQUETTES.

Two sweetbreads, One cup of cream,

One tablespoonful of butter, One teaspoonful of lemon juice.

Two tablespoonfuls of flour, Pepper and salt to taste.

Cover the sweetbreads with cold water and salt ; let stand two or
three hours; cover with boiling water; add lemon juice and cook
until tender; remove the tubes and membranes, and, with a silver
fork, separate into small pieces ; cook together the butter and flour ;
add the cream or rich milk and cook until thickened ; add the sweet-
breads; season to taste; spread on a buttered plate and set aside to
cool ; shape into croquettes ; roll in fine bread crumbs ; dip in egg
and roll in crumbs again ; fry in hot fat until nicely browned.

ROYAL CROQUETTES.

Royal croquettes are made by using half chicken and half sweet-
breads.

POTATO CROQUETTES.

Six medium-sized potatoes, Whites of two eggs,

One tablespoonful of butter, One tablespoonful of minced

Salt and pepper to taste, parsley.

Two-thirds of a cupful of milk,

FRYING- 29

Pare, boil and mash potatoes ; add the butter, milk and seasonings ;
let cool slightly, then shape ; roll in crumbs, egg and crumbs, and fry.

RICE CROQUETTES.

One and one-half cupfuls of Half a teaspoonful of salt,

boiled rice, Two eggs,

Three-fourths of a cupful of One tablespoonful of sugar,

milk, One tablespoonful of butter.

Cover the rice with the milk ; add the sugar, butter and salt ; let
boil three minutes ; add the eggs, well beaten, and cook one minute ;
set aside to cool ; when cold, shape, roll in crumbs, egg and crumbs ;
fry and serve very hot.

OTHER CROQUETTES.

Mutton, veal, lamb, beef or any kind of cooked meat or fish may be
substituted in place of chicken, and prepared in the same way; or.
take one cupful of finely chopped meat and add to it one-half cupful
of stale bread crumbs; moisten with one-third cupful of cream and
one egg ; season with pepper, salt and a little onion juice ; drop by
spoonful into hot fat; fry until nicely browned.

TIMBALES.

One-half cupful of flour, One egg,

One-half cupful of milk, One-fourth teaspoonful of salt.

Put the ingredients together in a bowl and beat with Dover egg-
beater until smooth; heat timbal iron in hot fat (the fat should be
hot enough to brown a piece of potato in one minute) ; dip hot iron
in batter ; return to the fat and cook until nicely browned ; drain on
soft paper.

FRITTER BATTER.

One cupful of flour, One saltspoonful of salt,

Two tablespoonfuls of sugar, One egg,

One teaspoonful of baking pow- One-third of a cupful of milk,
der,

Mix the flour, sugar, salt and baking-powder together; add the
egg, beaten light, and the milk; beat until light and smooth; drop
by spoonful into very hot fat; sprinkle with sugar, and serve with
maple syrup or lemon sauce.

APPLE FRITTERS.

Pare and core two large tart apples-; cut into slices about one-
third of an inch in thickness; drop into the fritter batter and fry
about five or six minutes in very hot deep fat ; serve hot with lemon
sauce.

30 PRACTICAL COOK BOOK

FRUIT FRITTERS.

Bannas, oranges, pineapple, peaches, etc., are used for fritters;
cut into small pieces or slices and add to the fritter batter; fry in
deep fat heated very hot.

CHICKEN FRITTERS.

Cut cold boiled or roast chicken into small pieces ; season with salt,
pepper and a tablespoonful of lemon juice for each pint of chicken ;
make a batter as for "Batter Fritters," omitting the sugar; stir the
chicken into the batter; drop by spoonful into very hot fat; drain
and serve immediately; any tender meat may be substituted for
chicken.

OYSTER FRITTERS.

Prepare the fritter batter, omitting the sugar; for large oysters
drain and dip into the batter, and fry in very hot fat ; if the oysters
are small drain and add one cupful of oysters to one cupful of bat-
ter ; drop by spoonfuls in hot fat and fry until nicely browned ; drain
on cheese cloth or soft paper, and serve hot.

FRIED MUSH.

Cut cold mush into slices three-quarters of an inch in thickness;
roll in cornmeal and flour (equal parts) ; dip in beaten egg, to which
one tablespoonful of cold water has been added; roll in cornmeal
and flour and fry in hot fat; drain on cheese cloth and serve hot.

CHEESE BALLS.

One and one-half cupfuls of Dash of cayenne pepper,

grated cheese, Whites of three eggs.

One-fourth teaspoonful of salt,

Beat the eggs until stiff ; add the salt, pepper and grated cheese ;
shape into small balls about the size of a walnut ; roll in fine bread
crumbs, then in beaten egg and again in bread crumbs ; fry in hot
fat, and serve with salad.

V

CRULLERS.

One-fourth of a cupful of butter, Two eggs,

One cupful of sugar, Two teaspoonfuls of baking pow-

Two cupfuls of flour, der,

One-half level teaspoonful of One cupful of milk,

nutmeg, Three drops of almond extract.

Cream the butter; add the sugar and egg yolks and cream to-
gether; add the flour and milk alternately; sift the baking-powder
and nutmeg with the flour; beat the whites of the eggs stiff and add

FBYING 31

to the mixture ; then add the flavoring ; roll very thin ; cut into shape ;
fry in deep fat heated very hot; cook until nicely browned; roll in
powdered sugar and cinnamon.

DOUGHNUTS.

One cupful of sugar, Two teaspoonfuls of cream tartar,

One egg, One cupful of sweet milk,

One-half teaspoonful of ginger, One teaspoonful of soda,

Grating of nutmeg, One tablespoonful of melted but-
Enough flour to make a dough, ter.

Beat the eggs; add the sugar, and beat together; mix the cream
tartar with one cupful of flour and add to the egg and sugar; dis-
solve the soda in the milk, and add gradually to the egg and sugar ;
add the butter, mix the ginger and nutmeg with the flour and add
enough to make a soft dough ; let stand over night, or several hours,
before frying ; roll a piece of the dough into a sheet half an inch in
thickness ; cut into shape and fry in deep fat ; cut all the doughnuts
before frying, as the frying will require your full attention ; the fat
should be hot enough to brown a piece of potato in one minute.

Sauteing is cooking food in a small quantity of fat. Butter, when
clarified, is the most satisfactory for some things, as it browns nicely
and gives a delicious flavor to the food, but lard or drippings may be
used.

CLARIFIED BUTTER.

To clarify butter, let it boil gently for about a minute the salt
will settle to the bottom; the scum which rises to the top should be
skimmed off, leaving the oil clear.

MUSH.

Cut cold mush into thin slices; cook on a griddle buttered with
clarified butter until nicely browned.

FRIED APPLES.

Cut tart apples in thin slices; dust lightly with flour, and fry in
clarified butter until nicely browned; serve with liver, breakfast
bacon or pork chops.

VEAL CUTLETS.

Rub the chops with salt, sugar and pepper ; dredge with flour ; heat
one tablespoonful of clarified butter or drippings in the spider;
brown the chops nicely on both sides; add two tablespoonfuls of

32 PRACTICAL COOK BOOK

water ; cover the spider closely and let simmer ten minutes ; serve on
a hot platter; add one-fourth of a cupful of sweet milk to the gravy
in the spider, and serve with the chops.

PORK CHOPS.

Season and cook the same as veal cutlets ; veal and pork require
long and thorough cooking.

HAMBURG STEAKS.

One pound of round steak chopped very fine ; one tablespoonful of
minced onion ; pepper and salt to taste ; mix the meat and seasonings
thoroughly together ; shape into cakes about three-fourths of an inch
in thickness ; grease the griddle or spider well ; brown nicely on both
sides ; cook about five minutes, and serve.

CALF'S LIVER.

Cut in slices one-half inch in thickness ; dust with pepper and salt
and roll in flour ; cook in bacon fat until nicely browned ; serve with
breakfast bacon or fried apples, or cover the liver with boiling water
and let stand five minutes ; season with pepper and salt ; roll in flour
and frv in bacon fat or clarified butter.

Salads

Salads, to be palatable, should always be crisp and fresh and
served icy cold. It is upon its crispness and the proper mingling and
selection of ingredients that its success depends; when lettuce is to
be used it must be washed carefully, taking care not to break the
leaves. The large dark leaves are not nice for salad. Of celery only
the white crisp parts are used, the green, tough parts being utilized
for soups and stews. All fresh vegetables to be used for salads
should stand in ice water until just before serving time. Vegetable
salads are served after the meat course at dinner a rich salad, such
as lobster, chicken, sweetbread, etc., is out of place at a heavy meal.
These latter are best served at lunches or suppers. In arranging a
salad on a dish or in a bowl, handle it very gently; do not press it
into form. The garnishings should be of the freshest and crispest
kind.

SALADS ;^:>

MAYONNAISE DRESSING.

Yolks of two eggs, One level teaspoonful of salt,

One level teaspoonful of sugar, One pint of olive oil,

One-half level teaspoouful of dry Juice of one lemon,

mustard, Two tablespoonfuls of vinegar.

When making mayonnaise, have utensils and ingredients very
cold : a Dover egg-beater or a fork may be used ; beat the yolks of
the eggs until very creamy ; add the seasonings and beat again ; then
add the oil very slowly until the mixture thickens ; when it gets too
thick to beat add one tablespoonful of lemon juice or vinegar ; then
more oil until it again thickens, then more lemon or vinegar, and con-
tinue until the full amount is used. A cup of whipped cream added
to the dressing- just before using improves the flavor; the whipped
whites of the eggs added will increase the bulk.

FRENCH DRESSING.

One tablespoonful of sharp vine- One-fourth of a teaspoonful of salt,

gar, One-half saltspoonful of pepper.

Three tablespoonfuls of olive oil,

Mix the vinegar, salt, pepper and oil together and beat with a fork
until the oil and vinegar unite. This dressing may be made at the
table, and the salad dressed just before serving.

COOKED MAYONNAISE DRESSING.

Four egg yolks and one whole Six tablespoonfuls of vinegar,

egg, One generous teaspoonful of butter.

Heat the vinegar scalding hot ; beat the eggs until creamy ; pour
the hot vinegar over the beaten eggs ; cook over boiling water, stir-
ring constantly until it thickens, then add the butter ; season accord-
ing to the salad to be served.

CREAM DRESSING.

One tablespoonful of butter, One cupful of rich milk,

Two tablespoonfuls of flour, Four tablespoonfuls of vinegar or

One-half of a cupful of- cream, lemon juice.

Melt the butter; add flour and -cook together; add milk and stir
until thickened ; add gradually the vinegar and when cold stir in
the cream.

CHICKEN SALAD.

Remove the skin and bone from a cold boiled or roast chicken; cut
into half-inch dice ; to one quart of diced chicken add two table-
spoonfuls of lemon juice, one-half teaspoonful of salt and one-half
saltspoonful of pepper; let stand in a cold place; cut into half-inch
dice enough tender white celery to make three cupfuls ; mix the

34 PRACTICAL COOK BOOK

chicken and celery together; moisten with mayonnaise dressing: add
one-half cupful of whipped cream; arrange in salad bowl; garnish
the dish with crisp bits of celery or white celery leaves.

Equal parts of chicken and sweetbread, or chicken and veal mixed
with celery make a nice salad.

SWEETBREAD SALAD.

Cover the sweetbread with cold water ; add one teaspooiif ul of salt
and stand two or three hours ; drain ; cover with boiling water : add
one teaspoonful of lemon juice ; cook until tender ; drain ; drop into
cold water and let stand until cold ; remove the membranes and pull
apart with a silver fork into small pieces ; mix two cupfuls of sweet-
breads, two tablespoonfuls of vinegar, one-half teaspoonful of salt
and half a saltspoonful of pepper together; let stand on the ice for
one hour ; cut cucumbers into dice enough to make two cupfuls ; let
stand in ice water one hour; mix with sweetbreads and moisten with
mayonnaise ; serve immediately.

LOBSTER SALAD.

Cut the lobster into dice ; season with salt, pepper and lemon juice.
the same as chicken ; let stand an hour ; separate and wash carefully
the leaves from a crisp head of lettuce ; let stand in ice water for half
an hour ; at serving time shake free from water ; arrange two or
three leaves together in the form of a nest, and arrange the nests on
a large dish or individual dishes; season the mayonnaise to taste with
a mixture of one teaspoonful of mustard, one teaspoonful of salt and
a fourth of a teaspoonful of mixed pepper ; mix one-half the dressing
with the lobster ; put a tablespoonful into each shell and a teaspoon-
ful of dressing on top.

Another way of serving lobster salad is to tear the lettuce into
small pieces and mix with the lobster, using one-third as much
lettuce as lobster, garnishing the dish with the whole leaves.

SHRIMP SALAD.

Prepare and serve shrimps the same as lobster; the shrimps may
be left whole or cut into small pieces.

Crab salad is also prepared in the same way.

FISH SALADS.

All kinds of cold cooked fish can be used for salads. Dress with a
French or mayonnaise dressing, season to taste, and serve on lettuce
leaves.

SALADS ;};-)

MEAT SALAD.

One pint of cold meat cut in thin slices and then cut into small
pieces ; to the French dressing add one tablespoonful of minced pars-
ley and one teaspoonful of onion juice ; put a layer of meat in the
salad bowl ; pour orj some dressing, another layer of meat, and so on
until all the meat and dressing is used; let stand on the ice two
hours; garnish the dish with sprigs of parsley, and serve. Any kind
of tender meat may be used.

EGG SALAD.

Boil four eggs twenty minutes ; put into cold water ; when cold
remove shells and cut into halves, lengthwise; remove the yolks,
taking care not to break the whites; mash the yolks; moisten with
mayonnaise dressing ; add one tablespoonful of finely chopped olives ;
put the mixture back into the whites, and serve on a bed of lettuce
leaves.

CUCUMBER SALAD.

Cut about an inch off the blossom end of a cucumber; pare and
cut in very thin slices ; let stand in cold water until very crisp ; serve
with a French dressing.

TOMATO SALAD.

Drop six medium-sized tomatoes into boiling water ; let stand two
or three minutes ; remove the skin ; cut off about one-fourth of each
tomato; with a sharp knife cut the pulp loose from the sides and
scoop out the center ; fill each shell with chipped ice and stand in the
refrigerator for two or three hours; cut pulp and the upper part of
the tomato into dice ; add equal parts of finely cut celery ; moisten
with mayonnaise ; fill the tomato cups with the salad and set on a
lettuce leaf, or garnish the plate with nasturtium leaves.

Tomato salad may also be served without the cups.

POTATO SALAD.

Six modium-sized potatoes, One teaspoonful of dry mustard.

Four tablespoonfuls of cooked Two teaspoonfuls of salt,

mayonnaise, One-fourth of a teaspoonful of
<>:ie tablespoonful of minced white pepper,

parsley, Dash of cayenne.

One tablespoonful of minced Sweet cream.

onion,

Pare and cover the potatoes with boiling water ; add one teaspoonful
of salt ; boil slowly until tender ; drain ; remove the cover and shake
over the fire until the potatoes are dry ; when cool enough to handle
cut into thin slices; mix the pepper, salt and mustard together; add

36 PRACTICAL COOK BOOK

to the cooked mayonnaise and mix until smooth, then add onion and
parsley ; slowly add sweet cream enough to make it the consistency
of thin cream ; put a layer of potatoes in the salad bowl ; cover with
the dressing, then another layer of potatoes and more dressing until
the bowl is filled ; pour the remainder of the dressing over the
potatoes and set in a cold place for two or three hours; garnish with
parsley.

BEET SALAD.

Boil beets ; remove skins and cut -into dice ; season with salt and
pepper; mix with cream dressing; garnish with sprigs of parsley, and
serve.

ASPARAGUS SALAD.

Cook three bunches of asparagus in boiling salted water until ten-
der ; when cold cut off the tender parts ; mix with a cream dressing,
seasoned with pepper and salt, or serve six stalks with one teaspoon-
ful of mayonnaise to each person.

CABBAGE SALAD.

One small head of cabbage, One-half of a teaspoonful of salt,

One-half of a cupful of cooked One-half of a saltspoonf ul of pepper,

mayonnaise dressing, One-half of a cupful of sweet cream.
Two tablespoonfuls of sugar,

Divide the cabbage in four parts ; wash well in cold water ; take off
all the wilted leaves and cut out the tough parts from the center;
shred the cabbage very fine with a sharp knife and throw into cold
water until crisp ; mix the salt, sugar and pepper together and then
mix into the dressing; add the cream gradually; shake off all the
water from the cabbage ; mix w^ith the dressing and serve. Hard-
boiled eggs, chopped fine, may be added to the salad if desired.

LETTUCE SALAD.

Break off all the leaves carefully from a head of lettuce ; wash and
throw into ice water for one or two hours; then shake off all the
water; dress with French dressing, and serve. If the leaves are very
large, tear into pieces.

CELERY SALAD.

Wash and cut the celery into strips ; let stand in ice water for half
an hour; cut into pieces about an inch long and dress with mayon-
naise dressing, seasoned to taste with pepper and salt and mustard ;
arrange in the salad bowl and garnish with choice bits of celery.

MEAT AND FISH SAUCES 37

APPLE SALAD.

Three tart apples, Six. tablespoonfuls of whipped
One-half pound of English wal- cream,

nuts, One tablespoonful of sugar,

One tablespoonful of cooked One-half saltspoonful of salt.

mayonnaise dressing,

Fare, core, quarter and slice very thin the apples ; break the wal-
nuts into small pieces ; add the sugar, salt and cream to the dressing: ;
mix the apples and nuts and add the dressing; serve immediately.

BANANA SALAD.

Six bananas, Juice of two large lemons.

One cupful of sugar, One-fourth cupful of water.

Cook the sugar and water together for five minutes ; when cold add
the lemon juice ; slice six bananas very thin into the salad bowl ;
pour over them the syrup and let stand one or two hours before serv-
ing.

FRUIT SALAD.

One-half dozen oranges, One-half pound of white grapes.

Three bananas,

Skill and seed the grapes ; take pulp of the oranges, removing the
seeds and membrane ; peel and slice the bananas very thin ; mix fruit
together; moisten with mayonnaise, and serve.

Meat and Pish Sauces

WHITE SAUCE.

Cook together one tablespoonful of butter and one of flour ; add
one cupful of rich milk ; stir until smooth ; season with pepper and
suit.

BROWN SAUCE.

Cook one tablespoonful of butter until it browns ; add two table-
spoonfuls of flour and cook together until a dark brown; add one
cupful of soup stock and stir until it thickens; season with pepper
and salt.

HORSERADISH SAUCE.

Two tablespoonfuls of butter, Four tablespoonfuls of horseradish,

One tablespoonful of flour, One tablespoonfui of chopped parsley,

Two cupfuls of stock, Juice of one lemon.

Pepper aiul salt to taste. One tablespoonful of sugar.

38 PRACTICAL COOK BOOK

Cook the butter and flour together ; add the stock and stir until it
boils ; add the horseradish, sugar, pepper and salt ; let it boil for one
minute ; remove from the fire and add lemon juice and parsley. This
is a nice sauce for roast veal.

MUSHROOM SAUCE.

Pour tablespoonf uls of butter, One can of mushrooms.

Two tablespoonfuls of flour, Pepper and salt.

Two cupfuls of stock,

Cook the butter and flour together until a dark brown; add the
stock and stir until it boils, then add the liquor from the mushrooms
and let the mushrooms simmer five minutes ; season and serve. This
is to be served with roast or braised beef.

BEURRE NOIR.

Two tablespoonfuls of butter, One tablespoonful of minced parsley,

One tablespoonful of vinegar, One teaspoonful of lemon juice,

One-half teaspoonful of salt, One-quarter teaspoonful of pepper.

Cook the butter in a saucepan until it boils ; add the parsley and
then the other ingredients and boil up once. This sauce is to be
poured over fried or boiled fish before sending to the table.

TOMATO SAUCE.

One tablespoonful of butter, One tablespoonful of flour,

One cupful of stewed and One tablespoonful minced onion,

strained tomatoes, Salt and pepper.

Fry the onion in the butter until a light brown ; add the flour and
cook together, then the tomatoes, and stir until thickened; season
with pepper and salt.

HOLLANDAISE SAUCE.

One-half cupful of butter, Juice of half a lemon.

Yolk of two eggs, Few grains of cayenne.

One-half cupful of boiling water,

Cream the butter; add the eggs and cream together; add season-
ings, and then the boiling water ; cook in double boiler until creamy,
then add lemon juice.

BUTTER SAUCE.

Two cupfuls of boiling water, Two tablespoonfuls of flour,

One-half cupful of butter, One tablespoonful of lemon juice.

Dash of cayenne,

Cream the butter, add the flour and beat together ; add gradually
the boiling water, stirring constantly ; let come to a boil ; add lemon
juice and pepper, and serve.

MR AT AND FISH SAUCRS 39

BECHAMEL SAUCE.

One tablespoonful of butter, Ono cupful of white stock

One tablespoonful of flour, chicken or veal,

One cupful of rich milk or cream. One-half of small onion.

Put the onion sliced into the milk and heat in double boiler ; cook
the butter and flour together; add the stock, stirring it until it
thickens ; remove the onion and add the milk ; season with salt and
pepper.

A richer sance is made by beating the yolks of two eggs and pour-
ing the hot sauce into them just before serving.

OYSTER SAUCE.

One-third of a cupful of butter. Juice of half a lemon,

One tablespoonful of flour. Pepper and salt and a dash of

One pint of oysters, cayenne.

Cream the butter ; add the flour and beat together ; cook the
oysters in their own liquor until they boil ; skim out the oysters and
add enough water to the liquor to make one pint ; add to the butter
and flour and cook until it thickens, then add the oysters and season-
ings.

TARTAR SAUCE (HOT).

Three tablespoonfuls of butter, One tablespoonful of Worcester-
One tablespoonful of vinegar, shire sauce.
One teaspoonful of lemon juice, One-fourth teaspoonful of salt.

Brown the butter; heat the vinegar, Worcestershire sauce, lemon
juice and salt ; add to the browned butter, and serve hot with broiled

fish.

SAUCE TARTARE.

To one pint of mayonnaise dressing add one teaspoonful each of
chopped pickles, capers, olives, parsley and onion juice; season with
one-half teaspoonful of mustard, one teaspoonful of salt, one fourth
of a saltspoonful of pepper and a dash of cayenne; serve with fried
or broiled fish or fish balls.

CHAMPAGNE SAUCE.

Two tablespooufuls of butter, One tablespoonful of flour,

One cupful of rich stock, One-half cupful of champagne or

Pepper and salt, white wine.

(look the butter and flour together until a dark brown; add the
stock and stir until smooth; season with salt and pepper; remove
from the fire, and add the champagne or wine.

40 PRACTICAL COOK BOOK

MAITRE D' HOTEL SAUCE.

Two tablespoonfuls of butter, One tablespoonful of lemon juice,

One-half teaspoonful of salt. One tablespoonful of minced pars-
One-half saltspoonful of white ley.

pepper,

Cream the butter ; add the salt, pepper, parsley and, lastly, gradu-
ally add the lemon juice.

MINT SAUCE (For Lamb).

One cupful of chopped mint, One-half cupful of vinegar.

Three tablespoonfuls of sugar,

Use only leaves and tender sprigs of fresh mint; chop, mix ingre-
dients and let stand an hour before serving.

Vegetables

All green vegetables must be cooked in freshly boiled salted water ;
allow one teaspoonful of salt for each quart of water. The younger
the vegetable the more quickly it will cook.

POTATOES.

Nearly every housekeeper fancied she can cook a potato, and yet
we have so many soggy and poor-flavored potatoes brought to our
tables. The potato is composed chiefly of starch and water. When
subjected to heat the starch cells burst and the potato becomes ten-
der. If removed from the water or oven as soon as the starch is set
free the potato will be mealy and dry, but if allowed to cook longer
the starch will absorb the moisture and the potato be soggy.

BOILED POTATOES.

If cooking new potatoes, boil them in their jackets; old potatoes,
scrub, pare and let stand in cold water two or three hours to freshen
them; cover with boiling water, to which a teaspoonful of salt has
been added, and boil gently from twenty to thirty minutes ; medium-
sized potatoes will require thirty minutes; rapid boiling will break
the potatoes; when cooked drain off every drop of water; remove
the cover and shake the saucepan over the fire until the potatoes
are dry and mealy; serve immediately. The potatoes should be put
on to boil just one-half hour before they are to be served. If they
must stand, set the saucepan on the back part of the stove and cover
with a towel until serving time. The towel will absorb the moisture.

VEGETABLES 41

MASHED POTATOES.

Boil six medium-sized potatoes; drain and shake over the fire;
mash fine ; add one teaspoonful of salt and one level tablespoonful of
butter and beat well; heat a quarter of a cupful of milk; pour the
hot milk over the potatoes and beat until light and creamy ; pile on
a hot dish; do not smooth the mound, but leave it irregular; serve
immediately.

RICED POTATOES.

Prepare the potatoes as for mashed potatoes; press through a
potato-ricer into a hot dish ; put the dish in the oven for five minutes.

BAKED POTATOES.

Select potatoes of uniform size ; scrub and remove any imperfec-
tions in the skin ; wipe dry and put into a hot oven ; bake about forty-
five minutes, or until the potato feels soft when pressed between the
fingers; when baked cut a slit lengthwise in the potato and press
the potato gently ; remove immediately from the oven ; cover with a
towel until serving time; send baked potatoes to the table covered
with a doily to protect them from the cold air.

BAKED POTATOES WITH ROAST BEEF.

Pare small potatoes and put into the pan with the roast beef about
half an hour before the meat is cooked ; arrange on the dish with the
beef.

FRENCH FRIED POTATOES.

Pare and cut into six pieces on the length of the potato ; let stand
in cold water two or three hours; wipe, and fry in very hot fat;
drain; dust with salt and serve with steaks or chops.

POTATO BALLS.

Pare eight or ten large potatoes ; with a vegetable scoop cut little
balls from the potato ; drop them into cold water and let stand two
or three hours ; wipe and put in the frying basket ; lower gently into
very hot fat ; cook until nicely browned about five minutes ; drain ;
dredge with salt and serve very hot.

CREAMED POTATOES.

One quart of cold boiled potatoes cut in half-inch dice ; one pint of
thin white sauce ; one tablespoonful of minced parsley ; pepper and
salt; season the potatoes with pepper and salt; add to the white
sauce and cook slowly until the potatoes are hot ; add the parsley and
stir carefully ; serve immediately.

42 PKACTICAL COOK BOOK

LYONNAISE POTATOES.

One quart of cold boiled pota- Two tablespoonf uls minced onion,

toes, cut into dice, One tablespoonful minced parsley.

Three tablespoonfuls of clarified Salt and pepper,
butter,

Season the potatoes with salt and pepper ; brown the onion lightly
in the clarified butter: add the potatoes and the parsley, cooking
until nicely browned, being careful not to break them ; serve im-
mediately on a hot dish.

SWEET POTATOES.

Wash and cover with boiling salted water; boil gently until tender,
or parboil the potatoes; pare and cut in halves; dust lightly with
sugar, salt and pepper; put two tablespoonfuls of clarified butter
into a small dripping pan; lay the potatoes on the pan and bake in
a hot oven.

BOILED RICE.

Pick over and wash one cupful of rice; drop gradually into two
quarts of rapidly boiling salted water, and boil rapidly until the rice
is soft ; drain in a sieve ; hold the sieve under the faucet and let the
cold water run through it; shake well; turn out on a shallow pan
and set in a moderate oven to dry; stir occasionally.

BOILED MACARONI.

Two quarts of boiling water ; two teaspoonf uls of salt ; six sticks of
macaroni ; break the macaroni into inch pieces ; wash and drop into
the salted water ; boil rapidly for thirty minutes ; drain ; hold colan-
der under faucet and let the cold water run over the macaroni ;
shake well and drain.

MACARONI AND CREAM SAUCE.

Make a white sauce ; season the boiled macaroni with pepper and
salt ; mix with the white sauce and simmer for five minutes.

MACARONI AND TOMATO SAUCE.

Cook the macaroni as directed; add to one pint of tomato sauce,
and simmer five minutes.

MACARONI AND CHEESE.

One pint of white sauce, Ojie cupful of grated cheese,

Six sticks of macaroni. One-half cupful of bread crumbs.

One tablespoonful of butter. Pepper and salt.

Boil the macaroni ; butter the baking dish ; make the white sauce
and add the grated cheese to the sauce : put the macaroni in the bak-

VEGETABLES 43

ing dish ; pour over it the sauce ; moisten the crumbs with melted
butter ; spread on top of macaroni and bake in moderate oven until
crumbs are brown.

BOSTON BAKED BEANS.

Soak one quart of pea beans in cold water over night; put into
fresh cold water and simmer until soft enough to pierce with a pin ;
do not boil them long enough to break ; if desired, a small onion may
be boiled with the beans ; when they are soft, drain and pour cold
water over them ; when well drained, put in the bean-pot.

Pour boiling water over one-fourth pound of salt pork that is part
fat and part lean ; scrape the rind until white ; bury the pork in the
beans, leaving only the rind exposed. Mix together one teaspoonful
of dry mustard, one teaspoonful of salt, and one-fourth cupful of
molasses. Place these in a cup and fill with hot water; stir until
well mixed and pour the liquid over the beans and pork ; add enough
water to cover the beans and bake eight hours; add water to keep
them covered until the last hour, when the pork should be- raised to
the surface to crisp.

BOILED ONIONS.

Peel ; cover with boiling salted water ; cook slowly for ten minutes ;
drain off the water and add more ; cook for half an hour, or until
tender; drain and cover with milk and simmer gently for ten min-
utes; season with pepper, salt and butter, and serve.

BAKED BEETS.

Beets retain their delicate, sugary flavor if baked instead of boiled.
Turn them frequently while in the oven, but do not pierce the skin
or the juice will run out. When done remove the skins ; cut in cubes,
and serve hot, with butter, salt and pepper.

BOILED BEETS.

Wash carefully, but do not break the skin; cover with boiling
water and boil slowly until tender. If young, they will cook in one
hour ; old beets require longer time. When cooked put in cold water
and rub off the skin.

ESCALLOPED TOMATOES.

One quart can of tomatoes, One saltspoonful of pepper,

One teaspoonful of salt, Two tablespoonfuls of sugar,

Four slices of stale bread, One cupful of bread crumbs.
' One tablespoonful of butter,

Butter the baking dish ; cut the bread into small squares ; season
the tomatoes with pepper and salt; put a layer of bread in the

44 PRACTICAL COOK BOOK

bottom of baking dish; pour over it some of the tomatoes, another
layer of bread and more tomatoes, until the material is used ; moisten
the bread crumbs with melted butter ; spread over the top ; bake in
moderate oven twenty minutes, or until the crumbs are nicely
browned.

SUMMER SQUASH.

Pare the squash, cutting away little but the outer rind; cut it in
quarters if small, if large divide into small pieces; if the seeds are
young and small do not remove them ; lay the squash on a plate and
put in in a steamer over a kettle of boiling water and steam until
tender, about thirty or forty minutes ; take it from the steamer and
drain off any water; place in a stewpan and mash well; add butter,
salt and pepper to taste; set stewpan on back of the range, un-
covered, for about fifteen minutes, for the squash to dry; stir
occasionally ; reheat and serve. This squash may be boiled instead of
steamed, but it is more wet when boiled.

CAULIFLOWER.

Pick off the outside leaves ; soak in cold water for about an -hour :
cook in boiling salted water until tender; drain; cover with cream
sauce, and serve.

CABBAGE.

Remove the outside leaves ; cut into quarters and remove the
tough portion ; cook in boiling salted water ; drain : chop fine ; season
with pepper, salt and butter.

SPINACH.

Pick over and wash thoroughly ; put into a kettle with just enough
water to keep it from burning; boil until tender; drain and chop
fine; season with pepper, salt and butter; garnish with hard-boiled
eggs.

FRIED PARSNIPS.

Scrape the parsnips and boil gently until tender, usually an hour ;
drain, and when cold cut them into long thin slices about one-third
inch in thickness; season each slice with salt and pepper; dip in
melted butter and flour and fry in hot fat until both sides are thor-
oughly browned ; drain well, and serve.

ASPARAGUS.

Wash thoroughly; scrape off the outer skin; tie into bundles;
cover with boiling, slightly salted water, and boil for fifteen

BREAD 45

minutes, or until the asparagus is tender; drain; season with pepper,
salt and butter, or pour a white sauce over it and serve on toast.
Asparagus may be served cold with a mayonnaise dressing. The
water in which the asparagus is boiled can be used for soup.

BEANS.

Remove the strings; cut into inch pieces; wash and cook in boiling
salted water for two or three hours, or until the beans are tender;
drain; season with butter, pepper and salt; when very young they
will cook in much shorter time.

GREEN PEAS.

Wash the pods before shelling ; shell the peas ; cover the fresh
green pods with boiling water ; cook ten minutes ; skim out the pods
and put in the peas ; boil until tender ; the fresh pods are sweet and
very highly flavored; let the water boil nearly away; season with
butter, pepper and salt ; a little sugar and sweet cream may be added.

GREEN CORN.

Remove husk and silk; put into cold water and let come to boil-
ing; boil one minute and serve.

Bread

VIENNA BREAD.

Flour, One compressed yeast cake,

One pint of wetting (half milk One teaspoonful of salt,
and water),

Dissolve the yeast in half a cupful of cold water; add the salt to
the wetting, which should be lukewarm, or at a temperature of about
eighty degrees, then add the yeast; stir in flour enough to make a
stiff batter ; beat thoroughly ; add enough more flour to make a soft
dough ; turn out on a well-floured bread board and knead until soft
and velvety ; when it will not stick to the hands or board there is
sufficient flour; put into a buttered bowl; brush the top with melted
butter or drippings ; cover with a towel and let rise for three hours,
or until it is double its bulk ; the dough should be kept at a tempera-
ture of . seventy-five degrees; when the dough is light, shape into
loaves or rolls and put in the pans ; butter the top and allow it to
stand one hour, or until it is light; bake in a hot oven; the oven for
luiking bread should be hot enough to brown a small quantity of

46 PRACTICAL COOK BOOK

flour in two minutes ; bake until nicely browned all over ; it requires
from forty-five minutes to one hour to bake a loaf of bread.

FRENCH ROLLS.

Take a small piece of bread dough about four inches square ; shape
it into a ball; roll under the palms of the hands upon the bread
board into a long roll about one inch in diameter; lay in a
buttered roll pan; butter the top lightly; cover with a towel and
let rise one hour, or until double its bulk ; bake in a hot oven twenty
minutes, or until nicely browned; cool the bread and rolls where
a draught of fresh air will pass around them.

SOUP STICKS.

Take a small bit of Vienna bread dough about one inch and a half
square; roll into a long stick; lay in buttered soup-stick pans, or
about half an inch apart in a flat pan ; butter the top lightly ; bake
immediately in a hot oven until nicely browned ; serve with soup.

MILK BREAD.

One quart of milk, Two teaspoonfuls of salt,

One compressed yeast cake, Flour enough to make a soft dough.

Dissolve the yeast in one-half cupful of cold water, heat the milk
to about eighty degrees ; add the salt and dissolved yeast ; mix in flour
enough to make a soft dough ; beat well ; turn out on bread board and
knead until soft and velvety ; put into a buttered bowl ; brush the top
with melted fat ; cover and let rise for five hours, or until double its
bulk ; shape into loaves ; butter the top and let rise one hour ;. bake.

PARKER HOUSE ROLLS.

Take a piece of lightened milk-bread dough'; roll into a sheet about
one-half inch in thickness ; let the dough shrink ; cut the rolls with a
large cutter; pull into an oval shape; spread with softened butter
and fold over, having the edges come together; brush the top with
butter and let rise one hour, or until light ; bake.

TWIN ROLLS.

Cut the rolls from a sheet of dough a quarter of an inch in thick-
ness ; put two rolls together, spreading softened butter between ; let
rise for one hour and bake.

GRAHAM BREAD.

One pint milk and water (equal One tablespoonful of sugar,

parts), One teaspoonful of salt.

One compressed yeast cake,

BKEAD 47

Dissolve the yeast in one-half cupful of cold water ; have the wet-
ting lukewarm and add to it the yeast, sugar and salt ; mix in enough
graham flour, sifted, to make a soft dough ; flour the board well with
white flour; turn out the dough and knead until it ceases to stick to
the board ; let rise for three hours, then shape into loaves ; let rise
one hour, or until it is light ; then bake.

WHOLE WHEAT BREAD.

Make the same as graham bread, using half whole-wheat flour and
half white flour.

BOSTON BROWN BREAD.

Two eupfuls of eornmeal, One teaspoonful of salt,

Two eupfuls of graham flour, Two teaspoonfuls of soda,

One cupful of molasses, Three eupfuls of buttermilk.

Mix the eornmeal., graham flour, salt and soda together; add the
molasses and the buttermilk gradually; fill mould two-thirds full;
steam in single mould six hours in small moulds, two or three hours.

GERMAN COFFEE CAKE.

One and one-half yeast cakes, One teaspoonful of salt.

Three eggs, One pint of milk,

Three tablespoonfuls of sugar, Three tablespoonfuls of butter.

Cover the yeast with cold water ; beat the eggs until light ; heat the
milk scalding hot; pour the hot milk over the beaten egg; add the
sugar and salt and allow it to stand until cool (about 80 degrees) ;
add the yeast, and flour enough to make a soft dough ; turn out on a
well-floured bread board and knead until smooth ; put into a buttered
bowl ; cover and let rise three hours, or until light ; soften the butter
and mix it thoroughly into the dough ; allow it to rise again for two
hours ; roll into a sheet one inch in thickness and put into a buttered
pan; spread with melted butter; dredge with sugar and cinnamon
and let rise one hour; bake in a moderate oven thirty-five minutes.

BUNS.

Take a piece of coffee-cake dough ; shape into round buns ; place
half an inch apart on a buttered pan ; brush the top with melted
butter; let rise one hour and bake in a moderate oven.

CINNAMON ROLLS.

Roll a piece of coffee-cake dough in a sheet one-fourth inch in
thickness ; cut into strips ; brush with melted butter ; dust with sugar
and cinnamon ; roll into shape ; place one inch apart on a buttered
pan and let rise one hour; bake in a moderately hot oven.

48 PBACTICAL COOK BOOK

JENNY LIND.

Take a large piece of coffee-cake dough and mix with it half a
cupful of currants or stoned raisins ; roll into a sheet half an inch in
thickness ; cut in circular shape ; brush the top with melted butter ;
fold over, having the edges meet ; raise one hour ; bake in a moderate
oven from thirtv to fortv-five minutes.

BAKING-POWDER BISCUIT.

One quart of flour, Two tablespoonfuls of butter,

Two teaspoonfuls of baking Sweet milk enough to make a soft

powder, dough.

One teaspoonful of salt, *

Sift the flour before it is measured ; add salt and baking-powder to
flour and sift together ; rub the butter into the flour with the fingers ;
add the milk and mix to a smooth dough; turn out upon the bread
board ; dust with flour and roll into a sheet three-quarters of an inch
in thickness ; cut into small biscuit ; butter the biscuit pan and dust
lightly with flour; lay the biscuit close together and bake in a hot
oven ten minutes.

QUICK SWEDISH ROLLS.

Roll a piece of baking-powder biscuit dough into a sheet one-half
inch in thickness ; spread with softened butter ; dust with cinnamon
and sugar; roll like a jelly roll; with a sharp knife cut off bits from
the end about one-half inch ; lay the flat side on a well-buttered pan ;
bake in a hot oven ten minutes. These make a very good substitute
for cinnamon rolls; to be served hot.

SHORTCAKE.

One pint of flour, One egg,

One-half teaspoonful of salt, Two tablespoonfuls of butter,

One teaspoonful of baking pow- One-half cupful of milk,
der,

Sift the flour, salt and baking-powder together ; rub the butter into
the flour; beat the egg until light; add the milk; beat, do not knead,
the dough ; turn out on a well-floured board ; roll into sheets one-half
inch in thickness; butter and flour the baking pan; lay a sheet of
the cake in the pan ; brush the top with melted butter ; put on- a
second sheet; bake in a moderate oven fifteen or twenty minutes;
when baked separate the sheets ; put a layer of fruit, sprinkled with
powdered sugar, between, another layer of fruit on top and cover
with whipped cream; strawberries, raspberries, pineapples, oranges,
or any kind of fruit desired may be used.

BEEAD 49

MUFFINS.

Two cupfuls of flour, One tablespoonf ul of melted butter.

One teaspoonful of baking Two eggs,

powder, One-half saltspoonful of salt.

One cupful of milk,

Sift the flour, baking-powder and salt together ; separate the eggs ;
add the yolks and then the milk gradually to the flour ; beat to a
smooth batter; add the melted butter; beat the whites of the eggs
stiff and add last; bake in gem pans in a hot oven twenty minutes.

SALLY LUNNS.

Two cupfuls of flour, One-half cupful of milk,

One and one-half teaspoonfuls Two eggs,

of baking powder, Two tablespoonfuls of sugar,

One-half teaspoonful of salt, One-third cupful of butter.

Sift the flour, salt, sugar and baking-powder together ; separate the
eggs and beat separately; add the yolks and milk to the flour and
beat thoroughly, then the melted butter and lastly the whites of the
eggs beaten stiff; bake in gem pans in a hot oven for fifteen minutes.

RAISED MUFFINS.

One egg, Two tablespoonfuls of sugar,

One cupful of milk, One-half yeast cake,

Two cupfuls of flour, One tablespoonful of melted butter.
One-half teaspoonful of salt,

Cover the yeast cake with cold water and let it dissolve ; heat the
milk scalding hot ; beat the egg, salt and sugar together ; pour the hot
milk over the beaten egg ; let it stand until lukewarm, then add the
yeast and flour; beat to a smooth batter; let rise for four or five
hours ; fill muffin pans two-thirds full ; let rise from twenty to thirty
minutes ; bake in a hot oven. If muffins raise over night use half the
quantity of yeast.

GRAHAM GEMS.

One and one-half cupfuls of One tablespoonful of melted butter,

graham flour, sifted, One-half teaspoonful of salt,

One cupful of milk, One egg,

One tablespoonful of sugar, Two teaspoonfuls of baking powder.

Mix the flour, salt and baking-powder together ; beat the egg ; add
the sugar and beat together, then the milk; mix the flour into the
egg and milk and beat to a smooth batter; add the melted butter;
bake in buttered gem pans in a hot oven.

POPOVERS.

One cupful of flour, One-half teaspoonful of salt,

Two eggs, One cupful of milk.

50 PKACTICAL COOK BOOK

Beat the eggs very light ; add the milk and flour alternately until
all is used ; heat buttered iron gem pans hissing hot ; half fill with the
mixture; bake in a hot oven thirty-five or forty minutes.

CORN BREAD.

Two eggs, One-half teaspoonful of salt,

One and one-half cupfuls of milk, One-half cupful of flour,

One cupful of corn meal. One and one-half tablespoonfuls
Two teaspoonfuls baking powder, of melted butter.

Separate the eggs and beat the yolks until creamy; sift the flour,
meal, salt and baking-powder together; add the beaten yolks and
part of the milk and stir to a smooth batter ; add the remainder of the
milk and the melted butter; lastly add the whipped whites of the
eggs; bake half an hour in a moderate oven.

CORN CAKE.

One cupful of meal, One and one f ourth-cupt'uls of milk.

One-half cupful of flour, One tablespoonful of melted butter.

One-half teaspoonful of salt, One tablespoonful of sugar.

Two teaspoonfuls of baking Yolks of two eggs,

powder, White of one egg.

Sift the flour, meal, salt, sugar and baking-powder together: beat
the yolks of the eggs ; add to the mixture ; add the milk, and lastly
the whipped white of the egg; bake in a. brick loaf pan half an hour
in a moderate oven.

GRIDDLE CAKES.

One cupful of flour, One-half teaspoonful of salt,

One cupful of buttermilk, One-half teaspoonful of soda.

One egg,

Mix the flour, salt and soda together; separate the egg; add the
yolk to the flour and gradually add the buttermilk ; beat the white of
the egg stiff ; add to the batter ; if sour milk is used instead of butter-
milk, add one tablespoonful of melted butter ; have the griddle hot ;
grease it with a piece of fat pork.

FLANNEL CAKES.

Two cupfuls of flour, Two eggs,

Cup and a half of milk, One-half teaspoonful of salt.

One tablespoonful of melted Two teaspoonfuls of baking powder,
butter,

Sift the flour, baking-powder and salt together ; separate the eggs ;
add the yolks unbeaten to the flour and the milk gradually ; beat to a
smooth batter; beat the whites of the eggs stiff; add the melted
butter to the batter, and lastly the beaten whites of the eggs ; cook on
a hot griddle.

EGGS 51

BUCKWHEAT CAKES.

One-half cupful of fine corn meal, One-half teaspoonful of salt.
One pint of boiling water, One cupful of buckwheat flour.

Pour the boiling water on the cornmeal ; add the salt and mix
well ; when lukewarm add half a cupful of white flour ; one cupful
of buckwheat flour, and one-fourth cupful of yeast, or one-fourth
compressed yeast cake dissolved in cold water ; let rise over night ; in
the morning stir down and beat vigorously ; when risen and ready to
bake add one-fourth level teaspoonful of soda sifted through a fine
strainer; beat again and fry on hot griddle.

WAFFLES.

Two cupfuls of flour, Cup and one-fourth of milk,

One teaspoonful of baking Three eggs,

powder, One tablespoonf ul of melted butter.
One teaspoonful of salt,

Mix the flour, salt and baking-powder together ; separate the eggs
and add the yolks to the flour ; add the milk gradually and beat to a
smooth batter; add the melted butter and lastly the whites of the
eggs, beaten stiff; heat the waffle iron hissing hot; butter with
clarified butter or drippings; fill the waffle iron two-thirds full;
close the iron and cook one minute, then turn and cook two or three
minutes on the other side ; serve with maple syrup or caramel syrup.

CARAMEL SYRUP.

Cook one cupful of sugar and one-fourth cupful of water over a
hot fire, without stirring, until it begins to brown ; then stir until of
a rich golden brown ; add one-half cupful of water and stir over the
fire until smooth ; serve with waffles.

Eggs

SOFT BOILED EGGS.

Put two eggs in a pint sauce pan ; cover with boiling water ; cover
and let stand eight minutes. This method will cook both white and
yolk. If you are cooking a large number of eggs, cover with boiling
water and let stand three minutes; pour off and add more boiling
water ; let stand five minutes longer.

GENERAL RULE FOR BOILING EGGS.

For very soft boiled eggs, cook in boiling water three minutes ; soft
boiled, three and one-half minutes ; medium soft, four minutes ; hard
boiled, twenty minutes.

52 PRACTICAL COOK BOOK

HARD BOILED EGGS.

Cover the eggs with boiling water and boil twenty minutes. Cook-
ing eggs ten minutes makes the yolks leathery and indigestible ;
cooking twenty minutes makes them light and mealy.

SHIRRED EGGS.

Butter a sauce plate ; separate two eggs, taking care not to break
the yolks ; beat the whites stiff ; pile up irregularly upon the sauce
plate ; make two nests in the whites ; slip in the yolks ; bake in cool
oven until the white is lightly browned ; season with pepper, salt and
a bit of butter, and serve.

SHIRRED EGGS NO. 2.

Butter individual plates ; break carefully two eggs into each ; sea-
son with, pepper, salt and bits of butter ; bake in a moderate oven
until the white is set.

POACHED EGGS.

To one quart of water add one teaspoonful of salt and boil
slowly; break the eggs carefully and slip into the water; dip the
water over the eggs ; loosen carefully from the bottom of the pan ;
when the white is set lift on a skimmer ; trim the edges and slip onto
toast.

SCRAMBLED EGGS.

Four eggs, One-half teaspoonful of salt.

One tablespoonful of butter,

Break the eggs with a fork ; add the salt ; melt the butter in
omelet pan ; pour in the beaten eggs ; stir for two minutes over a
hot fire, and serve.

FRENCH OMELET.

Five eggs, Five tablespoonfuls of water.

One tablespoonful of clarified Pepper and salt,
butter,

Break the eggs with a fork; add the water and teat together;
have omelet pan perfectly smooth : put the clarified butter in the
pan ; when it begins to sizzle pour in the omelet and shake vigorously
over the fire until the omelet thickens on the bottom; with a fork
lift the cooked egg arid let the uncooked run under; season with
pepper and salt ; loosen from the sides of the pan with a flexible
knife and slip the knife under the omelet; fold and turn onto a hot
dish ; serve immediately. Grated cheese, chopped ham, chicken or
parsley may be sprinkled on before folding the omelet.

PASTRY AND PIES 53

LIGHT OMELET.

Four eggs, Half a teaspoonful of salt.

Four tablespooiif uls of milk, One teaspoonful of clarified butter.

Separate the eggs ; beat the yolks and milk together ; add the salt ;
beat the whites stiff and add to the mixture ; melt the butter in an
omelet pan; turn in the egg mixture and cook until nicely browned
underneath ; set in a cool oven until the egg is firm ; loosen from
the pan ; fold and serve immediately.

EGG VERMICELLI.

Boil four eggs twenty minutes ; let stand in cold water ten min-
utes ; separate the yolks and whites ; chop the whites very fine ; cook
together one tablespoonful of butter ; one scant tablespoonful of
flour ; one-half teaspoonful of salt ; half a saltspoonful of white
pepper; add one cupful of rich milk and stir constantly until it
thickens; add the chopped whites of the eggs; toast six slices of
bread ; pour the hot cream sauce over the toast ; rub the yolks
through a fine strainer over the whole ; garnish with parsley. This
makes an attractive luncheon dish.

Pastry and Pics

FLAKY PASTRY.

One cupful of flour, One-third cupful of shortening,

One saltspoonful of salt, One-fourth cupful of ice water.

Have all the material cold ; put the flour and salt into a chopping
bowl; add the shortening (half butter and half lard) and chop into
pieces the size of a pea; moisten the pastry with ice water, mixing
lightly with a fork; turn out on a floured board; draw together into
oblong shape; roll back and forth into an oblong sheet; fold into
thirds ; turn half way around and roll back and forth ; fold again and
turn half way around and roll out for a third time ; brush off all the
surplus flour ; roll like a jelly roll ; wrap in a napkin and set on ice ;
it can be used immediately, or stand on ice until the next day.

PUFF PASTE.

One cupful of ice water, One teaspoonful of salt,

One pound of flour, White of one egg.

One pound of butter,

Have material and utensils cold ; wash the butter in cold water and
knead with a spoon until it becomes waxy ; shape into an oblong
sheet about an inch in thickness and set it in a pan of ice water; mix

54 PRACTICAL COOK BOOK

the salt and flour together ; rub one-third of the butter into the flour ;
moisten with the egg and ice water; mix with a knife; stir vigor-
ously ; dredge the board lightly with the flour ; turn out the paste ;
sprinkle lightly with flour; roll backward and forward; turn the
paste half way around and roll from you ; when about one-fourth of
an inch in thickness wipe the remainder of the butter and lay it on
the paste ; sprinkle lightly with flour ; fold the paste from each side
until the edges meet, then fold from the ends; pound lightly and
roll back and forth two or three times ; double the paste and roll
down to one-half inch in thickness; fold in thirds and turn half
way around ; roll down again ; repeat this for six times ; place on
ice to harden for one or two hours before using ; if the paste sticks,
place it on ice; when chilled it will roll more easily; use as little
flour as possible.

MINCE PIE.

Lean beef, four pounds, Four pounds of currants,

Two pounds of suet, Half a pound of citron,

Four quarts of chopped apples, Juice of six lemons,

Five pounds of sugar, . One pint of molasses,

Four pounds of raisins, Three quinces,

Three quarts of sweet cider, One pint of brandy,

Cloves, cinnamon, mace, and Three ounces each of candied
nutmeg three tablespoon- orange and lemon peel,

fuls of each, One pint of white wine,

Two cupfuls of meat broth, Two tablespoonfuls of salt.

Cook and mince the meat fine ; chop the suet fine ; cook the quinces
in the cider until soft : chop the citron, lemon and orange peel ; mix
all the ingredients and cook slowly until the apples are soft ; add the
brandy and wine last; pack away in jars covered tightly; take half
the flaky pastry ; roll into a sheet one-fourth inch in thickness ; cover
the pie-pan, putting the pastry on quite full ; fill with mince meat,
having it about half an inch thick ; roll out the other half of the
pastry about one-eighth inch in thickness; fold over and cut two or
three slits ; cover the pie and bake in a moderate oven.

LEMON PIE.

Grated rind of one lemon. Three-quarters of a cupful of boiling
Two level tablespoonfuls of corn- water,

starch. Yolks of two eggs,

Three-quarters of a cupful of One teaspoonful of butter.

sugar, Juice of one lemon.

Mix the cornstarch and sugar together and add to the boiling
water, stirring until it thickens; add the grated rind of the lemon
and cook for ten minutes ; beat the yolks of the eggs until creamy ;
add slowly to the cornstarch ; cooking two minutes longer ; remove
from the fire and add the lemon juice and butter; line a pie-pan

PASTRY AND PIES 55

with flaky pastry and a rim ; cover with soft paper ; fill with pieces
of stale bread and bake in a moderate oven; when baked remove the
paper and bread and fill with the mixture ; beat the whites of the
eggs stiff; add two tablespoonfuls of sugar and beat together; cover
the pie with the meringue and bake in a cool oven until lightly
browned.

APPLE PIE.

Cover the pie-pan with pastry; slice the apples thin, and do not
fill too full ; if apples are tart and juicy, no water is needed ; sprinkle
sugar on top of fruit, half a teaspoonful of cinnamon if liked, and
scatter bits of butter over the top ; roll the top crust ; make incisions
in the center to allow the steam to escape; moisten the edge of the
lower crust with water; press the edges close together; cut a strip
of pastry half an inch wide; moisten around the edge of pie; lay on
the pastry and press close to the edge ; trim ; bake in a moderate
oven forty minutes.

PEACH PIE.

Prepare the same as sliced apple pie, using as much sugar as neces-
sary; chop fine three of four peach kernels and sprinkle over the
fruit ; put on the top crust and bake half an hour.

CREAM PEACH PIE.

Line pie-pan with pastry ; put on rim ; prick with a fork ; bake
until golden brown ; fill with sliced fresh or canned peaches ; sprinkle
with powdered sugar ; cover with sweetened whipped cream. Straw-
berries or any small fruit may be used instead of peaches.

JUICY FRUIT PIES.

Line a pie-pan with pastry; fill with a piece of linen or old napkin ;
put on the upper crust and bake in a moderate oven ; stew the fruit ;
season to taste; when the pastry is baked, separate with a sharp
knife ; remove the linen ; fill with fruit ; place the cover on top and
set aside to cool ; many of these shells can be baked at one time and
filled when required, but the pastry must be reheated ; remember to
put the filling into the pie while both are hot.

RHUBARB PIE.

Line pie-pan with pastry; sprinkle lightly with flour; fill with
peeled rhubarb cut into inch pieces; sprinkle with flour; add one
cupful of sugar ; put on the top crust and bake from forty minutes
to one hour.

56 PRACTICAL COOK BOOK

CUSTARD PIE.

Line a pie-pan with pastry and a rim; dust lightly with flour:
scald three cupfuls of milk ; beat three eggs until creamy ; add three
tablespoonfuls of sugar and beat together; pour the scalded milk
over the beaten egg ; add one saltspoonful of salt and one saltspoon-
ful of nutmeg ; fill the pie-pan and bake slowly ; as soon as it puffs up
test with a knife ; if it comes out clean it is done.

PUMPKIN PIE.

Two cupfuls of cooked pumpkin, One-fourth teaspoonful of nutmeg,

Two cupfuls of milk, One-half teaspoonful of salt,

Two eggs, One level teaspoonful of ginger,

Two tablespoonfuls of molasses, One-half level teaspoonful of cin-
One-half cupful of sugar, namon.

Mix in the order given ; line a pie-plate with paste ; put on a rim ;
fill with the pumpkin mixture ; bake in a moderate oven forty
minutes.

Puddings

ENGLISH PLUM PUDDING.

One-half pound of stale bread One-fourth pound of figs,

crumbs, One-eighth pound of citron,

One cupful of hot milk, One-half pound of suet,

One-half cupful of sugar, One-fourth cup of brandy,

Four eggs, One-half teaspoonful each of cin-
One-half pound of raisins, namon, mace, cloves, nutmeg,

One-half pound of currants, One teaspoonful of salt.

Cover the bread crumbs with the milk; separate the eggs; beat
the yolks until creamy; add the sugar and beat together; add to
the bread and milk ; chop and flour the figs and suet ; add all the
ingredients to the bread and milk; beat the whites of the eggs stiff
and add to the mixture; butter the mould; fill three-quarters full;
steam in a single mould from five to ten hours; serve with brandy
sauce.

STEAMED SUET PUDDING.

Three cupfuls of flour, One cup of water,

One level teaspoonful of soda, One cup of molasses,

One cup of chopped suet, One teaspoonful each of cinnamon,

One cup of raisins and currants, nutmeg and cloves.

Mix the flour, soda, spices and suet together; add the molasses,
fruit and water; steam three hours in a single mould, or one hour
in small moulds ; serve hot, with fruit sauce.

PUDDINGS 57

ORANGE PUDDING.

One cupful of bread crumbs, Yolks of two eggs,

Juice and rind of one-half orange, Whites of four eggs.
One-third cup of sugar,

Cover the bread crumbs with milk; add the rind and juice of the
orange and the beaten yolks of the eggs ; beat the whites until stiff ;
add the sugar and beat and add to the mixture ; bake in a buttered
mould ; set in a pan of hot water; bake until firm ; serve with golden
sauce.

FRENCH BREAD PUDDING.

One cupful of bread crumbs, One saltspoonful of salt,

Two cupfuls of milk, One tablespoonful of sugar,

Two small eggs, One teaspoonful of butter.

Scald the milk and pour it over the bread crumbs ; separate the
eggs and beat the yolks with the sugar; add to the bread crumbs;
and salt and the butter, melted ; pour into a buttered baking dish ;
set in a pan of hot water ; bake in a moderate oven until firm ; when
cooked spread with jelly; beat the whites of the eggs stiff; add two
tablespoonfuls of powdered sugar and beat together; cover the pud-
ding with the meringue and bake in a cool oven until nicely browned.

PRUNE PUDDING.

One-half pound of prunes, Juice of one-half lemon,

One pint of water, Six level tablespoonfuls of corn-

One cupful of sugar, starch.

One quarter teaspoonful of salt,

Wash the prunes and soak over night ; simmer until tender ;
remove the pits; add enough water to the liquid to make two cup-
fuls ; mix the cornstarch with the sugar ; add to the prunes and cook
fifteen minutes, stirring frequently ; when cooked add the lemon
juice and one-half teaspoonful of almond extract ; dip the mould in
cold water and drain; fill with the pudding and set away to cool;
serve cold with whipped cream.

DELICATE PUDDING.

Four level tablespoonfuls of corn- One and one-half cupfuls of boil-

stareh, ing water.

One-fourth cupful of cold water, One-half cupful of sugar,

Whites of three eggs, One teaspoonful of vanilla.

Mix the cornstarch with the cold water; pour over it the boiling
water and cook fifteen minutes ; beat the eggs stiff ; add the sugar
and beat together; pour the hot starch over the egg and sugar and
beat until smooth ; add the vanilla ; dip mould in water ; fill with
pudding; set on ice; serve with boiled custard made from the yolks
of the eggs.

58 PRACTICAL COOK BOOK

BOILED CUSTARD.

One pint of milk, Three tablespoonfuls of sugar.

Yolk of three eggs, One-half teaspoonful of vanilla.

Scald the milk; beat the eggs and sugar together; pour the hot
milk over the beaten egg ; cook until creamy ; add the vanilla and
set aside to cool.

CREAM RICE PUDDING.

One-fourth cupful of rice, One tablespoonful of sugar.

Two and one-quarter cupfuls of Saltspoonful of salt.
milk,

Wash the rice ; add the milk, sugar and salt and allow it to come to
the boiling point ; simmer slowly and cook for two or three hours,
stirring occasionally ; when the rice is tender put on the grate in a
hot oven and brown ; serve hot or cold.

BREAD AND APPLE PUDDING.

Four tart apples, Salt, sugar and cinnamon.

Two slices of stale bread,

Butter the baking dish ; pare, core and slice the apples ; soak the
bread in cold water ; put a layer of apples in the bottom of the bak-
ing dish ; sprinkle with sugar and cinnamon and a little salt ; put a
layer of bread, another layer of apples and cover the top with stale
bread crumbs ; moisten with melted butter ; bake in a moderate
oven for half an hour ; cover dish the first fifteen minutes ; serve hot
with lemon sauce.

APPLE ROLY-POLY.

Two cupfuls of flour, One-half cupful of sugar.

One teaspoonful of baking powder, Two teaspoonfuls of cinnamon,

One teaspoonful of salt, One egg,

One tablespoonful of butter, Milk.

Sift the flour, salt, baking-powder together; rub in the butter;
beat the egg ; add to the flour with enough milk to make a soft
dough; turn out on moulding board and knead until smooth, using
flour enough to keep from sticking ; roll into sheet one-quarter inch
in thickness ; spread thickly with sliced apples ; sift over them the
sugar and cinnamon; roll like a jelly roll; press the edges of the
dough well together; place the pudding in baking dish; cover and
steam over boiling water for one and a half hours; or put in pud-
ding dish and bake forty minutes ; serve with lemon or wine sauce.

PRUNE SOUFFLE.

One-half pound of prunes, Whites of six eggs,

One-half teaspoonful of salt, Six tablespoonfuls of sugar.

Juice of one lemon,

PUDDING SAUCES 59

Wash and soak the prunes over night ; stew until very soft ; re-
move the pits and chop very fine; add the lemon juice; beat the
whites of the eggs very stiff; add the sugar and salt and beat to-
gether; beat in the chopped prunes; put in buttered baking dish
and bake in a cool oven thirty minutes ; serve immediately, with
creamy sauce.

BAKED CORNMEAL PUDDING.

Scald one pint of milk ; moisten one and one-half tablespoonfuls of
cornmeal with a little cold milk ; pour over it the hot milk and cook
in a double boiler for two hours, stirring frequently; then add one
level tablespoonful of butter, one-half teaspoonful of salt; two
tablespoonfuls of molasses, two eggs and one pint of cold milk ;
butter a baking dish and fill with the mixture ; bake in a moderate
oven one hour; set the baking dish into a pan of hot water.

CARAMEL CUSTARDS.

Three eggs. Two-third cupful of caramelized

Two eupfuls of milk, sugar.

Scald the milk; beat the eggs; pour the hot milk over the beaten
eggs; add the sugar, or rather syrup; pour into buttered custard
cups ; set the cups in pan of hot water ; bake in cool oven until firm ;
serve with caramel sauce.

Pudding Sauces

GOLDEN SAUCE.

One-third cupful of butter, One-third cupful of milk,

One cupful of sugar (powdered). Grated rind of half an -grange.
Yolks of two eggs,

Cream the butter ; add the sugar and cream together ; then add the
yolks of the eggs and orange rind ; heat the milk scalding hot ; pour
onto the butter; cook until it thickens.

LEMON SAUCE.

One cupful of water, One cupful of sugar,

Eind of half a lemon, One teaspoonful of cornstarch.

One teaspoonful of butter, Juice of one large lemon.

Mix cornstarch with sugar ; cook sugar, water, cornstarch and rind
of the lemon together for ten minutes ; remove from the fire and add
butter and lemon juice.

60 PRACTICAL COOK BOOK

WINE SAUCE.

Cream one cupful of butter; add two cupfuls of powdered sugar
and cream together ; heat a cupful of wine and add slowly : cook
over boiling water for two minutes.

CARAMEL SAUCE.

Cook together one cupful of sugar and one-fourth of a cupful of
water ; boil rapidly until it begins to brown ; then stir until of a rich
golden brown : add one-half cupful of water and stir until smooth.

BRANDY SAUCE.

Cook one cupful of sugar and half a cupful of water for fifteen
minutes ; beat the yolks of three eggs and stir them into the boiling
syrup ; set the bowl into a pan. of hot water and beat until it begins
to thicken ; add one tablespoonf ul of butter and the whites of three
eggs beaten stiff; lastly add one-third of a cupful of brandy: stir
thoroughly, and serve.

HARD SAUCE.

Beat half a cupful of butter to a cream ; gradually add one cupful
of powdered sugar and beat until creamy ; flavor with one teaspoon-
ful of any flavoring desired.

FOAMY SAUCE.

Beat butter and sugar together as for hard sauce ; add gradually
one-third of a cupful of boiling milk, beating all the time : serve
immediately.

FRUIT SAUCE

Cook one cupful of sugar, one tablespoonful of flour and one cup-
ful of water together, for five minutes ; add half a cupful of any kind
of fruit juice ; pour over one-half cupful of butter beaten to a cream.

BERRY SAUCE.

One pint of berries (raspberries. One and one-half cupfuls of pow-

. strawberries or blackberries) . dered sugar.

One tablespoonful of butter, One egg.

Put the berries in bowl; add one tablespoonful of granulated
sugar and mash to draw out the juices ; set the bowl in a warm place ;
beat the butter to a cream ; add the powdered sugar and the beaten
white of the egg; just before serving add the mashed berries or
juice.

Invalid Cookery

BEEF TEA.

Buy the top of the round for beef tea ; it contains the most nutri-
ment and is the best flavored; remove every particle of fat; cut the
meat into very fine pieces ; add one pint of water to each pound of
beef; put into a glass jar and set the jar in a pan of warm water;
do not heat the water above 110 degrees; let stand for two hours;
strain through a strainer cloth ; season with salt and serve.

BROILED BEEF TEA.

Broil a thick round steak for five minutes ; cut into small pieces
and press out the juice; salt and serve, or if too strong add half a
cupful of hot water.

BARLEY WATER.

One tablespoonf ul of pearl barley, One-half of a lemon,
Three cubes of sugar, One quart of boiling water.

Wash the barley in cold water, then put with the sugar and lemon
juice into the boiling water ; place where it will keep hot for three
hours; strain and serve; orange juice may be used instead of lemon.

OATMEAL GRUEL.

Cover three tablespoonfuls of oatmeal with one quart of boiling
water; add one-fourth of a teaspoonful of salt; boil one hour; put
into an oatmeal boiler and cook two hours ; strain, and serve with
cream and sugar.

FLAXSEED LEMONADE.

Four tablespoonfuls of flaxseed, Juice of two lemons.
One quart of boling water,

Pour the boiling water over the flaxseed and steep three hours;
strain; add the lemon juice and sweeten to taste.

TOAST.

Cut stale bread one-third of an inch in thickness ; remove the crusts ;
place on the toaster on the back part of the stove, turning frequently
until it is dry; push to the hottest part of the stove and brown
nicely; toast should be brown and crisp, not hard or soggy in the
middle.

62 PRACTICAL COOK BOOK

EGGNOG.

Beat the yolk of one egg until creamy ; whip the white and beat in
with the yolk; add one tablespoonful of sugar, one tablespoonful of
wine or brandy and half a cupful of milk ; lastly, a little nutmeg.

CHICKEN JELLY OR BROTH.

Clean a small chicken; cut into small pieces; cover it with cold
water ; heat very slowly and simmer until the meat is tender ; strain,
and \vhen cold remove the fat; season with salt, pepper and lemon;
add the shell and white of one egg and cook for five minutes ; skim
and strain through a fine towel or napkin; put into cups and cool
if intended for jelly ; small cubes of the breast meat may be moulded
in the jelly or served in the broth if the patient can take it ; serve
hot without clearing, if intended for broth.

Cake

NOTES ON CAKE MAKING.

Have the bowl warm, the butter soft, sugar fine ; use a wooden
spoon for beating ; never mix cake in tin ; have pans perfectly clean ;
do not grease the pans ; paper the bottom of the pan, and, for butter
cakes, butter lightly the upper side of the paper. When baked slip
a knife around the edges of the cake to loosen it; let stand in the
pan until you can handle the pan without a holder; let butterless
cake stand in the pan until cold ; when a cake is nearly baked it will
shrink from the sides of the pan.

ANGEL CAKE.

Eleven eggs, One teaspoonful of cream tartar.

One cupful of flour, One teaspoonful of almond or
One and one-half cupfnls of gran- vanilla extract,

ulated sugar,

Sift the flour and cream tartar five times ; sift the sugar twice ; beat
the whites of the eggs to a stiff froth ; add the sugar gradually ; fold
in the flour; add the extract; paper the bottom of an ungreased pan,
one with a tube in the center is best ; bake from forty-five minutes to
one hour in cool oven ; when baked invert the pan and let stand until
cold.

SUNSHINE CAKE.

Make the same as angel cake, adding the yolks of five eggs, beaten
light.

CAKE 63

SPONGE CAKE.

Five eggs, One cupful of flour,

One cupful of sugar, Juice and rind of half a lemon.

Separate the eggs; beat the yolks nntil creamy; add half of the
sugar and beat ; add the grated rind of the lemon ; whip the whites ;
add the lemon juice, the remainder of the sugar, then the beaten
yolks of the eggs, and lastly fold in the flour ; bake in an ungreased
pan one hour ; when done invert the pan and let stand until cold.

DELICATE CAKE.

Three-fourths cupful of butter, Two-thirds cupful of egg white,

One and one-half cupfuls of Three cupfuls of flour and three

sugar, slightly rounding teaspoonfuls

Two-thirds cupful of cold water, of baking powder,

One teaspoonful of lemon juice One teaspoonful of almond and

or one-fourth teaspoonful of mace extract (one-fourth

cream tartar. mace).

Cream the butter ; add the sugar gradually and cream together ;
add the eggs unbeaten, one-half at a time, and beat together until
light; add lemon juice; sift the flour before measuring; add water
and flour alternately; mix the baking-powder with the last half
cupful of the flour and sift into the cake ; beat thoroughly, and add
the flavoring; beat the cake for five minutes after everything is
added ; bake in a moderate oven one loaf, fifty minutes.

DEVIL'S FOOD CAKE.

PAET I.

One-half cupful grated chocolate, One-half cupful of milk.
One cupful of light brown sugar,

Cook over the fire, stirring until dissolved ; set aside to cool.

PAET II.

One-half cupful of butter, Two eggs,

One cupful of brown sugar, Two and one-half cupfuls of flour.

One-half cupful of sweet milk, Two teaspoonfuls of vanilla.
One level teaspoonful of soda,

Cream the butter; add the sugar gradually and cream together;
if lumpy mash out lumps with potato masher.; add the eggs and beat
thoroughly ; dissolve the soda in the milk ; add the milk and flour
alternately; add the vanilla. Add Part I to Part II; bake in three
layers ; ice with boiled icing.

LEMON QUEENS.

One-half cupful of butter, Four eggs,

One cupful of sugar, One-fourth teaspoonful of salt,

Rind of half a lemon, One-fourth teaspoonful of soda,

One tablespoonful of lemon One and one-fourth cupfuls of
juice, flour.

64 PRACTICAL COOK BOOK

Cream the butter; add the sugar gradually and cream together;
add the rind and juice of the lemon; add eggs, unbeaten, one at a
time, and beat until smooth and light ; mix the soda and salt with the
flour and sift into the batter; bake in muffin pans thirty minutes in
a moderate oven.

PLAIN LOAF CAKE.

Two-thirds of a cupful of butter, Three teaspoonfuls of baking
One and one-third cupfuls of powder,

sugar, One cupful of milk,

Three and one-fourth cupfuls of One teaspoonful of orange and

flour, vanilla extract (half and half).

Four eggs,

Cream the butter; add the sugar gradually and cream together;
add the eggs, unbeaten, two at a time, and beat until perfectly
smooth; add the milk and flour alternately, mixing the baking-
powder with the last half cupful of the flour and sift into the cake ;
add the flavoring; bake in a moderate oven from forty to forty-five
minutes.

SPICE CAKE.

Two cupfuls of brown sugar. One-half cupful of sour milk,

Two cupfuls of flour, One level teaspoonful of soda,

One-half cupful of butter, One teaspoonful each of nutmeg,
Four eggs, cinnamon and cloves.

Cream the butter; add the sugar gradually and cream together;
add the yolks of four and the whites of two eggs ; add the milk and
flour alternately, mixing the spices and baking-powder with the last
half cupful of the flour ; bake from thirty to forty-five minutes ; ice
with boiled icing.

COCOANUT CAKE.

One-third cupful of butter, One and one-half cupfuls of flour,

One cupful of sugar, One and one-half teaspoonfuls of
One-half cupful of milk, baking powder.

Two eggs,

Cream the butter; add the sugar gradually and cream together;
add the eggs, unbeaten, and beat thoroughly ; sift the flour and bak-
ing-powder together; add the milk and flour alternately; bake in
layers fifteen minutes in moderate oven.

COCOANUT ICING.

Beat the whites of two eggs stiff ; add two cupfuls of powdered
sugar and beat together; mix cocoanut with one-half the icing and
spread between the layers ; spread over the top and sides of the cake
and sprinkle thickly with cocoanut on top and sides.

CAKE 6 5

QUEEN VICTORIA'S WEDDING CAKE.

Twelve eggs, One-half cupful of boiled milk,

Two pou