THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
THE GASTRONOMY COLLECTION OF
GEORGE HOLL
AGRIC.
LIBRARY
.
H. SCHELLHAAS,
404 to 414
1 1th Street,
Dealer in
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AND
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Neatly done.
1 1th Street, Odd
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Smiling Bargains at
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llth Street.
We invite all residents of Oakland to give us a call and we will
show them the largest assorted stock on the Pacific Coast. Our
stock comprises any and every thing that is useful in the House-
keeping line, new and second-hand. Repairing, Re-upholstering,
Varnishing, and Resetting Mirrors promptly attended to.
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Clear the Track for
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At H. SCHELLHAAS,
FURNITURE
AT
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Great and Small, all served alike at H. Schellhaas
EVERY WIFE
Is interested in preserving the health of the
members of her family
*^ 1 Jltf J/ll /IjVllip-O'^
FOLDING *g<5SEEIJg
Will do more towards this than one who don't know
can realize. It breaks the draft and concen-
trates the heat and saves coal and
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ICHI BAN,
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More than 100 varieties
from $2.50 up.
THE
CALIFORNIA
\\
Practical Cook Book
AS A MAN EATETH, SO IS HE.
OAKLAND, CAL;
PACIFIC PRESS PUBLISHING CO,
1 2th and Castro Streets.
1882,
PREFACE,
No society is complete now-a-days without a literary depart-
ment. We might as well be out of the world as out of the
fashion, so we have collected the brightest productions and
.most brilliant efforts of our respected sisterhood, and formed
what we here present to you A COOK BOOK trusting that
the long pent-up thoughts, that here find utterance, when
thoroughly masticated and digested, may prove a source of
untold happiness in many a family to which we hope our lit-
.tle work will prove a welcome visitor.
We do not claim originality of design in issuing this col-
lection, nor have we been able in every case to trace our
recipes to their original authority; but they have all been
tested and found reliable by the ladies whose names accom-
pany them, and, if any of them fail, upon fair trial, to produce
the expected results, it will be because of the omission of that
amount of perseverance, discretion and common sense which
.is essential to the success of any undertaking.
We are indebted to friends, not connected with our Society
for valuable recipes and hints concerning our work, and we
hereby acknowledge their kindness and offer them our sincere
thanks.
C32.
AGRIC.
LIBRARY
YEAST,
HOP YEAST.
One quart of water, one handful hops, two large
potatoes; boil all together until the potatoes are done*
Have ready a cup of flour with a teaspoonful each of
salt, sugar and ginger; sift the potatoes into the water r
scald all together with the hop water, and when almost
cold add one teacupful of baker's yeast and let it stand
in a warm place until light, then put it in the cellar
closely covered. This will keep two or three weeks.
POTATO YEAST.
Five good-sized potatoes, grated, one half cup of
sugar, one half cup of flour, one half cup of salt ; stir all
together and pour boiling water over until of the con-
sistency of starch. Let it stand until lukewarm, then.,
add yeast to raise it.
RAILROAD YEAST.
One half pint middlings, one half teaspoonful each of
salt, ginger, soda and sugar, mix all together and scald
with one half pint of boiling water; let it rise for twelve
hours, keep warm until light, then put it away in a
cool place. It will keep two weeks. To make the
emptings take one half pint warm water, a pinch of
salt, flour enough to make a thin batter, and add a
teaspoonful of railroad yeast ; let it rise, and then use
for the bread.
Bennison, Liebmann & Co., are 10 per ct. below S. F. Prices.
M361325
PRACTICAL COOK BOOK.
BREAD.
BROWN BREAD.
Three cups sour milk, one cup molasses, two cups
corn meal, two cups graham flour, one cup flour, one
and a half teaspoonful saleratus. Steam two and a
half hours.
INDIAN BREAD.
Two quarts buttermilk, one half cup molasses, one
4ablespoonful salt, one tablespoonful soda dissolved in
hot water, mix as thick as can be stirred with Indian
meal and wheat or graham flour. Let it stand half an
hour hi a warm p'ace, then steam three hours.
GRAHAM BREAD,
One cup Indian meal scalded, one cup warm water,
one half cup yeast, one half cup molasses, one half tea-
spoonful each of soda and salt. Stir to a stiff' batter
with graham flour. Steam- one hour.
BROWN BREAD.
Four cups corn meal, two cups flour, one cup molasses,
four cups sour milk, two teaspoonfuls soda, and one of
salt. Steam two hours, bake one hour. Makes two
loaves.
Bennison, Liebmann &Co,1157&1159 Broadway, Oakland
PRACTICAL COOK BOOK.
BREAKFAST CAKES.
FRENCH ROLLS.
One quart milk, one quart flour, two tablespoonfula
butter, two eggs, one teaspoonful salt, one half cup
yeast.
FRITTERS.
One pint milk (sour), two eggs, salt, flour to make
thick as pound cake; drop in hot lard.
APPLE FRITTERS.
Make batter not very stiff, with one quart milk,
three eggs and flour. Pare and core one dozen apples,
chop fine, and mix well in the batter. Fry in lard.
BROWN BREAD.
Three cups graham flour, two cups corn meal, one'
cup New Orleans molasses, one pint sweet milk, one
half cup of warm water, one teaspoonful salt, one small
teaspoonful soda. Steam two and a half hours, then
put in the oven and brown nicely.
BOSTON BROWN BREAD.
One pint bowl of corn meal, one pint bowl of rye
flour, one coffee cup molasses, salt, wet very soft with
sour milk, one heaping teaspoonful saleratus dissolved
in hot water, added the last thing. Steam four to six
hours.
ANOTHER BBOWN BREAD. MRS. H.
Two cups wheat flour, two cups meal, one cup
molasses, one cup sweet milk, one cup sour milk, one
teaspoonful soda.
Benmson, Liebmann & Co., Table Linen, Napkins, Etc.
6 PRACTICAL COOK BOOK.
WAFFLES. MR. H. GATHER.
Two eggs well beaten, one and a half cups flour,
three teaspoonfuls baking powder, one and a half tu^>
sweet milk, salt to taste. Have hot fire; bake in
waffle irons.
WAFFLES. MRS. M. B.
One quart sour milk, one teaspoonful soda, one egg,
thicken with flour. Bake in waffle irons.
MUFFINS.
One quart milk, two eggs, two tablespoonfuls yeast,
butter size of egg. Let rise a few hours, or over night,
and bake in gem tins or muffin rings.
CORN BREAD.
One cup corn meal, one cup flour, one tablespoonful
lard; salt, one cup sour milk, one and a half teaspoon-
ful soda dissolved in hot water, one-half cup molasses,
add more flour if necessary, make stiff batter ; bake in
quick oven.
PUSSIE'S GEMS. Miss E. BRADWAY.
One quart flour, three teaspoonfuls baking powder,
one spoonful lard, mix with cold water or sweet milk.
Rub the flour, yeast powder and lard together smoothly,
add milk; an egg makes them extra.
BUCKWHEAT CAKES.
Two caps buckwheat flour, one-half cup wheat flour,
stir to stiff batter with warm water, add one half cup
yeast; let rise over night. In the morning pour out
nearly all of the batter into another dish (leaving one
pint for raising again), add two tablespoonfuls molasses,
one-half teaspoonful soda dissolved in hot water, thin
the batter with warm water till right for baking on a
griddle.
Bennison, liebmann & Co,, the Leading Dry Goods House-
PRACTICAL COOK BOOK. 7
GRAHAM MUFFINS.
One quart graham flour, one-half cup brown sugai*
one teaspoonful salt, two tablespoonfuls yeast, warm
water enough to stir with a spoon; when light drop in
muffin rings.
CORN LUNN.
One cup corn meal, two cups flour, one and a half
cups sugar, three eggs, three-fourths cup melted butter,
one cup milk, one teaspoonful soda, two teaspoonfuls
cream tarter; a little salt.
CORN CAKES.
One pint scraped corn, one pint sweet milk, two eggs,
one teaspoonful salt, three teaspoonfuls baking powder.
Thicken with flour as for griddle cakes; fry quickly in
pork gravy or lard.
CORN OYSTERS. MRS. SMITH.
Grate as many ears of corn as will make one pint,
add one and a half cups of flour, one egg, a little pepper
and salt; fry in butter.
ARTIFICIAL OYSTERS. Miss E. DEARBORN.
To one pint of grated corn add one egg well beaten,,
one teacup flour, one-half cup butter, salt and pepper;
mix well together. A tablespoonful will make the size
of an oyster. Fry a light brown in butter.
OMELETTES.
One egg (yolk and white beaten separately), one
tablespoonful milk, one teaspoon flour; rub flour and
yolk smooth, add milk and white of egg and a little
salt. Bake like griddle cakes; when nearly done on
one side, do not turn, but fold double; serve hot. This
is intended for one person.
Bennison, Liebmann & Co., Gloves, Laces and Hosiery.
8 PRACTICAL COOK COOK.
BAKING POWDER BISCUIT. MRS. B.
Two cups flour, salt, three heaping teaspoonfuls bak-
ing powder, one heaping tablespoonful lard. Rub
smooth, then mix with a little cold water, roll out and
bake in a quick oven.
OMELETTE.
One and a half pints milk, three eggs, one tablespoonful
flour, lump of butter; stir well and bake in quick oven;
when well set it is done.
GERMAN PUFFS.
Four eggs, three cups milk, ten tablespoons flour,
one teaspoon melted butter, one-half teaspoonf ul soda.
POP-OVERS.
Three eggs, one pint milk, piece of butter large as
egg; warm the milk and butter; batter just a little stiff.
Hot oven, bake one-half hour. Have cups well greased
and hot in a dripping pan.
IMPERIAL CORN BREAD.
Two heaping cups meal, one heaping cup flour, three
eggs, two cups milk, one tablespoonful of lard or butter,
two tablespoonfuls sugar, two teaspoonfuls of yeast
powder.
POP OVERS. MRS. C. PENWELL.
Three eggs well beaten, three cups sifted flour, three
cups of sweet milk, three teaspoonfuls sugar, one tea-
spoonful salt, eggs to be added the very last thing.
No soda. Bake in gem tins in a quick oven. This
recipe will make eighteen.
Bennison, Liebmann & Co., Silks, Velvets and Flushes.
PRACTICAL COOK BOOK.
MEATS.
VEAL SCALLOP. MRS. B.
Take the remains of a veal roast, chop fine, roll one-
half dozen soda crackers fine. Put a layer of the meat
in the bottom of a buttered dish, sprinkle with pepper
and salt, then put a layer of cracker crumbs, then wet
with milk, and put bits of butter on, then more meat,
&c. ; make very wet with the milk ; when the pan is filled,
mix some powdered cracker with one egg, salt, and
milk and spread over the top with bits of .butter, bake
with the cover one-half hour, then take off the cover
an 1 let brown ten minutes. Any other kind of meat
is good. Oyster scallop is made in same way.
FISH CHOWDER. MRS. H.
Cover bottom of pot with pork fat. Take any kind
of firm fish (cod or bass is best) lay them over the pork,
then strew over a large layer of chopped onions, one of
potato, one of split Boston crackers, pepper and salt,
another layer of fish, onions, potatoes, crackers, season-
ing, and continue until the fish is all in. Dredge with
flour, just cover the contents with water cook one-half
hour. Take up the chowder, thicken the gravy by
adding a tablespoonful of flour to a little butter, stew
ten minutes.
STEAK ROLL.
f Two pounds of sirloin steak, pound well, season with
butter, pepper and salt. Make a dressing as for Turkey,
spread over the meat, roll and tie with string, season
the outside roast, basting once in a while.
CODFISH HASH.
Pick up the fish, parboil, then chop it up with cold
boiled potatoes, and fry in salt pork gravy.
Eennison, Liebmann & Co., 1157 & 1159 Broadway* Oakland*
10 PRACTICAL COOK BOOK.
SMOKED HADDOCK.
Take one fish, boil one-half hour, remove the skin,
and serve with butter or a drawn butter gravy.
CODFISH BALLS.
Parboil the fish, pick it up, mash a few potatoes, mix
well with the fish, add butter, enough milk to moisten,
then make in small cakes, dip in corn meal and fry in
pork gravy.
POT ROAST.
For a small family take two pounds of beef, put in
boiling water, cook till it begins to get tender, adding
water a little at a time as it boils away. Season with
pepper, salt and butter. Let the water boil away and
fry the meat brown, not letting it burn, make a gravy
of flour and water and butter, season, pour over the
meat and serve.
CLAM POT-PIE.
Take fifty clams, wash, clean and boil in one quart
of water; take out the clams when the shells open, add
three quarts of water to the clam juice, and season with
butter, pepper and salt to taste; when this boils add the
clams and dough of raised biscuit, cover tight and boil
one hour.
CHICKEN PIE.
Cook the chicken three-quarters done, season with
butter, pepper and salt, crust, light puff paste, thicken
the gravy and bake one hour.
HEAD CHEESE.
Take the ears, head, and feet of a hog, clean thor-
oughly, and boil until very tender, with a little salt.
When done take out and chop fine, season with salt,
pepper, and sage to taste, put into moulds till cold, then
slice and put in vinegar.
Bennison, Liebmann & Co., Table Linen, Napkins, Etc
PRACTICAL COOK BOOK. 11
FRICASSEED CHICKEN.
Take a piece of butter size of an egg, put in a cook-
ing pot with two tablespoonfuls of flour. Let them
melt and brown slightly. Cut up the chicken and
cook in this gravy until tender; add chopped onion to
the gravy if liked. Before serving add a little parsley.
SPICED BEEF.
Boil a shank of beef in as little water as will cover it
until the meat falls from the bone, chop it fine, spice
with cloves, pepper, salt, and summer savory; add
enough of the liquor in which it was boiled to moisten
well, press into moulds and when cold slice for use.
CHICKEN SALAD.
Take one chicken, boil tender with a small piece of
salt pork, chop fine without the pork, add one head of
chopped celery. For the dressing use the yolks of four
hard-boiled eggs rubbed to a paste, add one fourth table-
spoon of cayenne pepper, one teaspoon of black pepper,
two tablespoons of prepared mustard, one gill of vine-
gar, one-half cup melted butter. Pour this over the
chicken and celery and stir well; chop the whites of
two of the eggs with the chicken, slice the whites of the
remaining two in rings, place on top the salad after it
is in the dish ready for the table, and in each ring place
a little sprig of the green top of the celery. If you can-
not get celery use cabbage and season with celery
essence.
OYSTER PIE.
Cover a deep plate with puff paste; put an extra
layer around the edge of the plate, and bake nicely.
When quite done fill the pie with oysters; season with
pepper^salt and butter, dust over a little flour, and
cover with a thin crust of puff paste. When the top
crust is done, the oysters should be. Serve at once, as
the crust soon absorbs the gravy.
Bsnnison, Liebmann & Co., the Leading Dry Goods Hause.
12 PRACTICAL COOK BOOK,
BOILED CODFISH.
Soak the fish in lukewarm water over night, or sev-
eral hours; use plenty of water, and change once or
twice. /When wanted put into fresh water and set over
the fire; let it come to a boil, or just simmer for thirty
minutes; then take out the water, drain and serve with
egg sauce, or with hard-boiled eggs sliced and laid over
it, with crearn poured over all. Beets should be served
with salt fish.
CODFISH TOAST.
Shred the fish in fine pieces, and soak it in cold water
until fresh; then drain it well and add to it, one table-
spoonful of flour, half a teacupful of sweet cream if you
have it, if not, a small piece of butter and a teacupful
of milk ; season it well with pepper ; let it scald slowly,
stirring it well. When taken from the fire add, after
a moment, stirring rapidly, a well-beaten egg. cMake
a nice, moist toast, well seasoned, and pour the fish
over it.
TO COOK DRIED CODFISH.
Soak as large a piece as you wish, over night ; in the
morning, cut it in small pieces, and dry with a cloth;
dip the pieces in a batter of eggs and milk, or roll them
in Hour, and fry them in lard or butter until they are
brown on both sides.
Another way is, to soak a piece the same way; then
boil a few minutes till tender, then butter and put
cream over, and serve hot.
A DELICIOUS BEEFSTEAK.
Have your frying pan very hot, wipe the steak dry,
place in it, and cover closely. Turn frequently, and
keep covered. When done, add to the gravy one table-
spoonful of hot coffee, a good-sized lump of butter, salt
and pepper to taste, pour over the steak, and serve hot.
Add mushrooms if liked.
Bennisoi), Liebmann & Co., Gloves, Laces und Hosiery.
PRACTICAL COOK BOOK. 1
ROAST BEEF.
The pieces for roasting are the sirloin and rib pieces.
When roasted in an oven, dash a cup of boiling water
over the meat; this checks the escape of the juices.
Baste frequently with salt and water and the drippings.
Allow about a quarter of an hour to the pound if you
like the beef rare, more if you prefer it done. For
gravy, remove the beef to a dish, skim the drippings,
add a cup of boiling water, a teaspoonful of flour stirred
in cold water. Pepper and salt to taste. Serve with
mustard or scraped horseradish.
POTTED BEEF.
Take ten pounds of the cheaper parts of beef, or th&
best if you like; boil until the meat comes from the
bone; skim all out into your chopping bowl, remove
the bones and gristly pieces, chop the meat fine, and
add the gravy, of which their should be a quart; sea-
son with salt, pepper, and a teaspoonful of powdered
mace. Pack away in bowls, or any dishes you prefer.
This slices nicely, and is good cold, or fried in batter.
HAM TOAST.
Chop some lean -ham fine, put it in a pan with a little
pepper, a lump of butter and two eggs beaten. When
well warmed, spread on hot toast well buttered, and
serve.
Pieces of cold beefsteak or roasts make a nice dish
prepared in the same way, except omitting the eggs
and using a little water. Also pieces of cold steak or
roast may be chopped fine, water added, seasoned with
salt and popper, and thickened with a little flour to be
used without toast.
SOUR HASH.
Take part of a calf's liver and the heart and boil
until done. When cold chop fine, and make a gravy
with the water in which it was boiled, and season with
salt, popper, butter, and a tablespoonful of vinegar.
Bennison, Liebmann & Co,, Silks, Velvets and Plushes.
14 PRACTICAL COOK BOOK.
SOUPS AND VEGETABLES.
TOMATO SOUPS.
Take six large tomatoes, pare and slice them, drop
them in one pint of boiling water, and let them boil ten
minutes; then add one-half teaspoon soda, one quart
sweet milk, three rolled crackers, with butter, pepper
.and salt to the taste. Serve hot and eat with crackers.
VEGETABLE SOUP.
Take a beef soup bone and add one gallon boiling
water. It should be boiled four hours at least. An
hour before it is done add one carrot, two onions, a lit-
tle cabbage, four good-sized potatoes, and a handful of
rice. Vegetables to be pared and chopped or sliced.
Salt should not be added to the soup until the meat is
tender.
MACCARONI SOUP.
To a rich beef or other soup, in which there is no
seasoning other than pepper or salt, add one-half pound
of small pipe maccaroni: boil it in clear water until it is
tender, then drain it and cut it in pieces about an inch
long ; boil it for fifteen minutes in the soup, and serve.
TO FRY EGG PLANT.
Remove the rind, cut into slices half an inch thick,
sprinkle with salt, put the slices one upon another, and
let stand several hours, if for breakfast, over night.
Have a frying pan, with a liberal supply of hot laid,
roll crackers very fine, beat two eggs to a froth, dip
the slice into the egg and then into the cracker crumbs;
fry until soft and of a light brown color, turning very
frequently and watching closely to prevent burning.
The cutting and salting some hours before cooking is
important.
Bennison, Liebmann & Co., are 10 per ct. below S. F. Prices.
PRACTICAL COOK BOOK. 15
FRIED TOMATOES.
The following is considered by Pater Familias as one
of the best breakfast dishes he can have. Slice smooth
green tomatoes as for pickles, let lie an half hour in salt
and water, then dip in batter made with egg, milk and
rolled cracker as for oysters, and fry in butter or sweet
lard. When thoroughly cooked, cover in a dish until
time to serve.
BAKED TOMATOES.
i
Cut the tomato in half. Place in a shallow dish, the
cut side up. On a layer of tomato sprinkle a little salt,
pepper, and sugar; cover with rolled cracker or bread
crumbs; then another layer of tomato, &c., until the
dish is full. Put around so r ne small pieces of butter,
and two spoons of water. Bake at least an hour, and
if the dish is large, and the fire moderate, two hours is
better.
EGG DUMPLINGS FOR SOUP.
To one-half pint of milk put two well-beaten eggs
and as much wheat flour as will make a smooth, rather
thick batter, free from lumps; drop this batter, a table-
spoonful at a time, into boiling soup.
TOMATO SLAW.
One peck ripe tomatoes, peeled and chopped fine, a
half teacup of salt, half a tea-spoon fnl of black pepper,
two iablespoonfuls ground cloves, one tabiespooniul all-
spice, one tablespoonful cinnamon, three pounds brown
sugar. Boil over an hour, and then add three gills
cider vinegar.
Bennison, Liebman & Co., 1157 & 1159 Broadway, Oakland.
16 PRACTICAL COOK BOOK.
PUDDINGS AND PIES,
BAKED INDIAN.
One quart milk, when boiled stir in a cup of corn
meal and a little salt. When cooked, take off, sweeten
with molasses, two-thirds cup of buttermilk, or sour
milk, pinch of soda, butter. Bake three hours.
STEAMED FLOUR PUDDING.
Four eggs, three teaspooonfuls baking powder, one
pint of sweet milk, flour to make batter like cake.
SAUCE FOR ABOVE.
Boiling water rich with butter and sugar, flour beat
up in water.
BREAD PUDDING. MKS. B.
Two cups stale bread crumbs soaked till soft in one
quart of milk, two eggs nutmeg to taste, two table-
spoons of melted butter, one-fourth teaspoon of soda
dissolved in hot water. Bake till well set.
ORANGE CUSTARD. MRS. B.
Slice one-half dozen oranges in a dish, and sprinkle
sugar over them. Let it stand while you make the
following custard which is to be poured over the oranges.
One quart milk, three eggs, one cup sugar, three I able-
spoons cornstarch wet with cold milk, essence of lemon.
When done pour over the oranges and let cool.
HONEY COMB PUDDING. MRS. H.
8 >he cup chopped suet, one cup syrup, one cup sweet
milk, three cups flour, one cup raisins, one teaspoon
soda, salt. Steam three hours, eat with sauce.
.bfi:;: , : - ^ . ~-~^
Bennison, Liebmann & Co., the Leading Dry Goods House.
PRACTICAL COOK. BOOK. 17
SPANISH CREAM. MRS. H.
Soak one-third box of gelatine in ona and a half p'nt
of milk two hours, then set on the stove and stir till nearly
boiling, beat one cup sugar with the yolks of three eg^s,
stir into the hot milk and gelatine, flavor with vanilla.
When taken from the stove add the whites beaten stiff.
Lut cool for a long time.
SNOW PUDDING. Miss E. B.
One-half box gelatine dissolved in a pint of boiling
water, add two cups sugar, juice of two lemons, salt,
strain the mixtures, when cold add whites of three eggs
beaten stiff'. Mould this. A custard is very nice poured
over this.
LEMON PUDDING. Miss E. B.
Grate the rind of one large lemon into a pint of milk,
add the well-beaten yolks of four eggs, and the beaten
whites of two, pinch of salt. Bake in moderate oven,
remove before it curdles. Beat whites of two eggs to
stiff froth, add small up of sugar, juice of one lomon;
spread this over the custard, set in the oven till a light
brown.
STEAMED PUDDING. MRS. SMITH.
One cup chopped raisins, one cup suet, one cup
molasses, one cup milk, one cup Indian meal, one cup
flour, one teaspoon soda, little salt. Steam three hours.
RHUBARB PIE.
Stow the rhubarb and strain through a sieve, sweeten
to taste and add one beaten egg for each pie. No
upper crust.
PEACH PIE.
Fill a pudding dish with pared peaches stones left in,
swee'en to taste, add little water, and cover with puff
paste. Delicious.
Bennison, Liebmann & Co., are 10 per ct. below S. F. Prices.
18 PRACTICAL COOK BOOK.
LEMON PIE. MRS. H.
Four eggs, one and a half cup sugar, butter size of
an egg, one-half cup of sweet milk, juice of two lemons.
Stir the butter and sugar together with the yolks of
the eggs, add the milk and lemon juice, stir well, then
add the whites beaten to a stiff froth. Bake on a bot-
tom crust. This makes two pies.
RAISIN PIE.
One pound raisins seeded and chopped fine, one pound
white sugar, one lemon. Boil lemon peel in one pint of
water till tender, then skim it out, pour the same water
over the raisins, grate the lemon and add. Bake with
an upper crust.
COCOANUT PIE.
Grate one cocoanut, four eggs, two cups sugar, one-
lialf cup butter, enough milk for two pies, mix sugar
and butter to a cream, add other ingredients.
GRATED APPLE PIE.
Three grated apples, two eggs, one lemon grated,
sugar to taste, and milk and water to the consistency
of squabh pie.
SUNDAY PUDDING.
Three pints milk boiling hot, six eggs, four even
tablespoonfuls cornstarch, i ne-half cup sugar, pinch of
salt. Beat the starch, yolks and sugar well together,
and add to the boiling milk. Let them boil up, stir-
ring all the time in a vessel set in boiling water. When
it thickens, pour into a dish, and cover with the whites
of the eggs beatt-n to a stiff' froth, and mixed with a
teacupful of powdered sugar. Brown in the oven.
Flavor the pudding with lemon or anything you choose.
To be eaten cold.
Bennison, Liebmann & Co., the leading Dry Goods House-
PRACTICAL COOK BOOK. 19
PINEAPPLE PIE.
Pare and grate a large pineapple, and to every tea-
<cupful of pineapple add one-halt' teacup of fine white
sugar, turn the apples and sugar into a dish lined with
pastry. Bake thirty minutes.
PUFF PUDDING.
One egg. yolk and white beaten separately, one quart
milk, twelve table^poonfuls flour. Bake fifteen or
twenty minutes and eat with sugar and butter sauce.
PIE CRUST.
For each pie take a medium sized teacup of sifted
ilour, one heaping tablespoonful of lard, and about a
quar'er of a teaspoonful of salt; mix the lard but
slightly through the flour, and use the col-lest water to
be had. Much depends upon the manner of mixing
pie crust. Put it together with as little kneading as
possible, and do not have it too stiff or too wet. A
more delicate taste is given by having the shortening
half butter. Bear on but lightly while rolling it.
STRAWBERRY SHORTCAKE.
The following are the proportions, the quantity
depends upon the size of your family, and their capacity
for shortcake. One quart flour, made into soda biscuit
dough, divide and roll two layers that will just fit a
jelly cake pan; lay in one, spread a little butter over,
lay on the other lightly, and set it to bake in the oven.
Me mwhile get your berries ready, three pints, (more if
you can afford it) hulled, and if very large, sliced once
or twice, (do n >t mash them, it spoils the looks) sugar
Plentifully. When the cake is done, lift off the top
tyer, lay the other on the plate, butter liberally, spread
on half the berries, put on the other layer inside out,
butter, and spread on the rest of the berries. Serve
hot. (Not bad to take.) This is a good dessert with
almost any kind of small fruit.
Bennison, Liebmann & Co., Table Linen, Napkins, Etc-
20 PRACTICAL COOK BOOK.
DELICIOUS APPLE PUDDING.
Pare and chop fine six tart apples, butter a pudding
dish, put in a layer half an inch thick of grated brvad;
add bits of butt T; then a layer of chopped apples, -with
sugar an- 1 nutmeg; repeat until the dish is full; pour
over the whole a teacup of cold water, and bake half
an hour.
CAKES.
In making cake the sugar and butter should always
be beaten to a cream first, then before adding the eggs,
beat the yolks and whites separately first and then
together. Beat well after adding each ingredient and
especially after all are together except the flour and
baking powder, which should be added last. The flour
should be well sifted and the baking powder mixed
thoroughly through the dry flour.
LINCOLN CAKE.
Two cups sugar, one-half cup butter, one cup sweet
milk, three cups flour, two eggs, two teaspoonfuls yeast
powder, one teaspoonful lemon.
JUMBLES. MRS. HOYT.
One cup butter two cups sugar, one cup sweet milk,
six cups flour, three eggs. Roll thin, cut liko a ring,
and dust over with white of egg and sift white sugar
over them.
SPONGE CAKE.
One cup sugar, one cup flour, three eggs, one tea-
poonful baking powder, one teaspoouful essence lemons
or any o her flavoring.
Bennison, Liebmann & Go,, are 10 per ct. below S. F, Prices,
PRACTICAL COOK BOOK. 21
COCOANUT CAKE.
Two cups powdered sugar, one-half cup butter, one
cup milk, three cups flour, three eggs, two teaspoonfuls
yeast powder. Bake as for jelly cake.
FILLING.
One grated cocoanut, to one-half of this add whites
of three eggs, and one cup of powdered sugar. Lay this
between the layers. Mix with the oilier half of grated
cocoanut four tablespoon t'u's powdered sugar, and
str^w thickly on the top of cake.
CRULLERS. MRS. HOYT.
One cup sugar, one cup milk, two eggs, one table-
spoonful lard, three small teaspoonfuls yeast powder,
one teaspoonful lemon, and flour enough to make a soft
dough. Fry in hot lard.
^FRUIT CAKE.
One pound each, sugar, butter and flour, eight eggs,
two pounds raisins, one pound currants, one-fourth
poun I citron, one tablespoon molasses, one cup sour
milk, one teaspoon soda, spices of all kinds, bake two
hours in a moderate oven. This will keep a year.
CREAM CAKE. MRS. HOYT.
Two cups powdered sugar, two-thirds cup 'butter,
one-half cup milk, three cups flour, four eggs, two tea-
spoonfuls yeast powder. Bake in layers as for jelly
cake, and spread betwen them the following mixture:
One-half pint milk, two small teaspoonfuls cornstarch,
one egg, one teasponnful vanilla, one-half cup sugar.
Heat the milk to boiling and stir in the cornstarch, wet
with a little cold milk. Lay out a little and mix grad-
ually with the beaten egg and sugar; return to the
rest of the custard and boil, stirring constantly until
quite thick. Let it cool before you season, and spread
on the cake. Season the icing also with vanilla.
Bennison, Liebmann & Co , 1157 & 1159 Broadway, Oakland
22 PRACTICAL COOK BOOK.
SPONGE GINGERBREAD.
One cup sour milk, one cup molasses, one-half cup
butter, one and a half teaspoonfuls saleratus, one great
spoonful ginger, flour to make it thick as pound cake.
Put i he butter, molasses and ginger together, and make
them quite warm, then add >he milk, flour and salera-
tus, and bake as soon as possible.
SNOW CAKE.
One cup flour, one and a half cups sugar, whites ten
eggs, one teaspoon cream tartar, one-half teaspoon soda.
PLAIN CAKE.
One cup sugar, two and a half tablespoons melted
butter, one cup milk, one and a half teaspoons baking
powder, one pint flour, one egg; beat yolk and white
separately.
PUFF CAKE.
Two cups sugar ; one cup milk,, one-half cup butter,
three cups (scant) flour, three teaspoons baking powder,
whites six eggs; flavor with rose or lemon. Stir sugar
and butter to a cream, add milk and flour, then whites
of eggs^
WHITE MOUNTAIN CAKE.
Two eggs, one cup sugar, one-half cup butter, one-
half cup milk, two c ips flour, one and a half teaspoons
baking powder; Flavor to taste.
SPONGE CAKE. Mrss DEARBORN.
One cup of sugar, one cup of flour, six eggs. Beat
the sugar and yolks of the eggs till very light, then stir
in lightly the whites of the eggs, which have been beaten
to a stiff froth, and the flour. Bake slowly till done.
Bennison, Liebmann & Co., Gloves, Laces and Hosiery.
PRACTICAL COOK BOOK. 23
CREAM SPONGE CAKE. Miss M. E. DEARBORN.
One cup of flour, one cup of sugar, one-half cup of
cream, two eggs, one-half teaspoon of cream tartar, one-
fourth teaspoon of soda.
ICE CREAM CAKE. Miss DEARBORN.
Two cups of sugar, three-fourths of a cup of butter,
one cup of milk, two cups of flour, one cup of cornstarch,
whites of seven eggs, two teaspoons of baking powder.
Bake in layers.
COFFEE CAKE. MRS. ZIEGENBEIN.
Set sponge as for bread. After it is raised add one
cup and a half of sugar, one-half cup of butter, four
eggs, one teaspoon cinnamon, and a very little lemon.
Knead it well with your hands, but not to be made as
stiff as for bread. Roll out the dough half an inch
thick and place in a buttered pan, and set to rise in a
warm place. When ready for the oven butter the top
and sprinkle on sugar and cinnamon. Bake fifteen
minutes.
RAISIN CAKE. MRS. ZIEGENBEIN.
Made same as coffee cake with the addition of raisins
and currants, and to be made in loaves, and baked an
hour.
CHIN TONG CAKE. Miss E. BRADWAY.
Two tablespoons butter, one teaspoon yeast powder,
one-half teaspoon lemon, one cup sugar, one and one-
half cups of flour, and three eggs.
MRS. R's. SPONGE CAKE. Miss BRADWAY.
Six eggs, one and one-half cups of sugar, two cups
of sifted flour, one- half cup of cold water, one teaspoon
cream tartar, one-half teaspoon soda, and a little salt.
Bennison, Liebmann & Co., Silks, Velvets and Plushes.
24 PEACTICAL COOK BOOK.
MRS. R's. PLAIN CAKE. Miss BRADWAY.
Four eggs, one cup butter, two cups sugar, one cup
milk, four teaspoons yeast powder, four cups flour.
To be eaten fresh.
MARY'S ORANGE CAKE. Miss BRADWAY.
One cup sugar, one-half cup of butter, one-half cup
cold water or milk, two even cups sifted flour, one tea-
spoon cream tartar, one-half teaspoon soda, three eggs.
Use the white? of two for frosting. Juice and pulp of
one orange. Bake in three jelly tins. Make a tilling
of the whites of the two eggs, two-thirds of a cup of
sugar, and the grated peel of the orange. Spread each
layer with this frosting. Very fine.
PEARL CAKE. Miss E. BRADWAY.
One cup sugar, one cup flour, one-half cup cornstarch,
one-half cup sweet milk, two tablespoons butter, one-
half teaspoon cream-tartar, one-fourth teaspoon soda,
whites of three eggs, flavor.
CORNSTARCH CAKE. MRS. SMITH.
Whites of five eggs, one cup of butter, two cups of
sugar, one cup of swett milk, one cup corn starch, two
cups of flour, teaspoon cream-tartar, one-half teaspoon
soda.
ORANGE JELLY CAKE. MRS. SMITH.
One-third cup of butter, one cup of sugar, one-fourth
cup sweet milk one and a half cups flour. Whites of
five eggs beaten to a stiff froth. Grate the peel of one
orange. Bake in four jelly tins.
FILLING.
Take the white of one egg, beat until stiff, mix with
pulverized sugar and juice of one orange.
Bennison, Liebmann & Co., Gloves, Laces and Hosiery.
PRACTICAL COOK BOOK. 25<
COCOANUT CAKE. MRS. SMITH.
One cup butter, three cup* sugar, four cups flour,
four eggs, two teaspoons cream -tartar, one teaspoon soda,
one cup sweet milk, one grated cocoanut.
CREAM CAKE. Miss M. E. DEARBORN.
Two cups sugar, one-half cup of butter, one cup of
milk, four eggs, two and a half cups of flour, two heap-
ing teaspoons bakLig powder.
CREAM.
One pint of milk, boiling hot, one egg, one-half cup
of sugar, one-half oup of flour m.xed smooth with a
little cold milk, a little salt, and stir into the boiling
milk. Stir well until it thickens. When cool flavor
and spread between the layers.
CHOCOLATE CAKE. Miss DEARBORN.
Two cups of sugar, one-half cup of butter, one cup
of milk, three cups of flour, four eggs, reserving the
whites of two for frosting, two teaspoons baking powder,.
Bake in layers.
FILLING AND FROSTING.
One cup of sugar boiled in two tablespoons of water
till it blisters, stir in the whites of two eggs beaten,
three tablespoons of grated (unsweetened) chocolate,
and one teaspoon of vanilla. Place between layers and
over top and sides of cake.
COOKIES. Miss DEARBORN.
Two cups sugar, one cup butter, two eggs, a pinch of
soda in two tablespoons of water (hot). Rub butter and
sugar well together; add eggs and other ingredients;
add flour to roll very thin ; bake quickly.
Bennison, Liebmann & Co., Silks, Velvets and Plushes..
26 PRACTICAL COOK BOOK.
SPONGE CAKE. MRS. C. F. BAKER.
Three eggs, one cup sugar, one cup flour, one tea-
spoon baking powder, flavor.
SAND TARTS. Miss DEARBORN.
One cup of butter, one cup sugar, one-half cup of
sour milk, one egg, one-half teaspoon of soda. Leave
out the white of the egg, beat and just before baking
brush over the cakes, and sprinkle a little sugar on top.
Flour to roll out thin.
WEDDING CAKE. MRS. HOYT.
Three cups sugar, two cups butter, one cup milk,
f'Mir cup.s flour, five eggs, three teaspoons yeast powder.
Mix as usual and stir in at the last, one-half pound
currants well washed and dredged, one-half pound
raisins seeded, chopped fine and floured, a handful of
citron sliced fine, cinnamon, nutmeg and cloves, about
a tablespoon of each. Bake in a slow, steady oven two
hours.
COFFEE CAKE. MRS. HOYT.
Five cups of flour, one cup butter, one cup coffee, one
cup molasses, one cup sugar, one cup raisins, one tea-
spoon soda, one teaspoon cloves, one tablespoon cinna-
mon, one tablespoon allspice, one nutmeg.
GINGER CAKE. MRS. HOYT.
One cup molasses, one-half cup butter or lard, one-
half cup sugar, one cup sour milk, one egg, two tea-
spoons ginger, two small teaspoons soda.
CORNSTARCH CAKE. MRS. HOYT.
One cup su:rar, one-half cup milk, two eggs, one-half
cup cornstarch, one cup flour, two teaspoons yeast
powder, a piece of butter the size of an egg, and essence
of lemon.
Bennison, Liebmann & Co., the Leading Dry Goods House.
PRACTICAL COOK BOOK. 27
GINGER CAKE. MRS. N. B. HOYT.
One cup molasses, one-half cup sugar, one egg, one
cup water, one tablespoon ginger, one-half cup shorten-
ing. Flour to roll, one teaspoon soda.
COOKIES. MRS. N. B. HOYT.
Two cups sugar, one egg, one cup butter, one-half
cup sour milk, nutmeg, soda, mix soft as you can.
MARBLE CAKE. MRS. N. B. HOYT.
One cup butter (scant), two cups sugar, three cups
flour, three eggs, one cup sweet milk, two teaspoons
yeast powder. When the cake is mixed take out a
small cup of the batter and stir int> it; one-half cup of
syrup, one teaspoon cloves, one teaspoon nutmeg and a
little more flour. Put in pan alternately, more light
than dark batter.
BANANA CAKE. Miss E. BRADWAY.
One tablespoon butter (heaping some), two cups sugar,
one cup milk, two and three-fourths cups flour, two
teaspoons baking powder, one egg. Bake in four jelly
tins. To the whites of three eggs take nine heaping
tab'espoons sugar for icing. Spread each layer with
this icing and sliced bananas. It will take six, or three
very large bananas.
PUSSIE'S DOUGHNUTS. Miss BRADWAY.
Two eggs, one cup sugar, nearly two tablespoons
melted shortening, heaping tea-poon cream tartar, one-
half teaspoon soda, one cup sweet milk, nutmeg. Very
soft.
WHITE CAKE.
Three cups sugar, one and a fourth cups butter, one
cup sweet milk, three cups flour, one cup cornstarch,
whites of twelve eggs, ono teaspoon baking powder;
mix powder and starch into the flour; flavor to taste.
Bennison, Liebmann & Co., Table Linen* Napkins, Etc*
28 PRACTICAL COOK COOK.
PORK CAKE. MKS. SMITH.
One pound salt pork, chopped fine, one pint boiling
water, two pounds raisins, one pound currants, two
cups brown, sugar, one cup molasses, one tablespoon
soda, five teaspoons cinnamon, two cloves, one nutmeg
.and one lemon.
CHOCOLATE CAKE.
Two cups sugar, one cup butter, yolks of five eggs,
"whites of two eggs, one cup milk, three and a half cups
flour, one and a half teaspoons baking powder. Bake
in jelly cake tins.
Filling for the cake. Whites of three eggs, one and
a half cups sugar, three tablespoons chocolate, one tea-
spoon vanilla; beat well together, and spread between
the layers and on top of the cake.
COCOANUT PUFFS.
Whites of three eggs beaten to a stiff froth, six table-
spoons sugar, one tablespoon cornstarch, one-half of a
half pound box cocoannt. Bake on buttered papers in
dripping pan, in a slow oven.
GREEN CORN CAKE.
Mix one pint grated green corn with three tables-
spoons milk, one cup flour, one-half cup melted butter,
two eggs.
FRIED CAKES.
One coffee cup sugar, two eggs, one cup sour milk,
four tablespoonfuls melted butter or lard, one-half nut-
meg or teasjxjonful cinnamon, one teaspoonful soda;
mix lightly, roll out and cut in rings or small round
cakes, fry in hot lard until a nice brown. Sweet milk
and two tcaspoonfuls baking powder, make them very
nice, especially in summer.
.Bennison, Liebmann & Co., 1157 & 1159 Broadway, Oakland.
PRACTICAL COOK BOOK. 29
FRITTERS.
One cup sour milk, one egg (well beaten), one tea-
spoonful soda, one teaspoonful of cream or other short-
ening, flour to make a thick batter, drop a tablespoon-
ful in hot lard and cook till done.
GINGER SNAPS.
Two cup* of New Orleans molasses, one-half cup but-
ter, one-half cup lard, one teaspoonful soda, dissolved
in a little hot water, two teaspoonfuls ginger, one-half
cup of cold water; mix soft and roll thin,
CRISP GINGER SNAPS.
One pint common molasses, one cup lard, a little salt,
three tablespoonfuls vinegar. Heat all together, and
after removing from the stove add one even tablespoon-
ful soda, and one tablespoonful ginger. When cool
mix in enough flour to make it stiff; roll very thin, bake
quick.
SUGAR COOKIES. MRS. H.
One cup of butter, two cups of brown sugar, one
egg, four large spoonfuls sour milk, one teaspoonful
soda. Nutmeg or other spice.
SPICE CAKE. MRS. LATIMER.
Five egg?, three and a fourth cups of flour, two cups
of sugar, one cup of butter, two t- aspoonfuls baking
powder, two-thiuls cup of sweet milk. When ready to
pour into the pan, take a cup of the batter and mix
with it one-half nutmeg, grated, two teaspoonfuls cin-
namon, two teaspoonfuls allspice, and stir thoioughly.
After pouring a poition of the batter into the pan drop
in with a teaspoon some of the spiced batter. Con-
tinue this till all is in the pan, and bake in a moderate
oven.
Bennison, Liebmann & Co., the Leading Dry Goods House,
30 PRACTICAL COOK BOOK.
JELLY CAKE.
One cup sugar, two eggs, one cup and one heaping
tablespoonful flour, four tablespoonfuls water, one and
one-half teaspoonfuls baking powder. Bake in layers.
FILLING.
One pint milk, two and a half tablespoonfuls sugar,
two tab'espoonfuls cornstareh, white of one egg (well
beaten). Bring the milk to the boiling point, then add
the other ingredients. To be cooled before placing
between the layers of cake. Before spreading on cake
add vanilla and a little salt.
GINGER CAKE. MRS. H.
One cup molasses, one-half cup sugar, one- half cup
butter or lard, one cup sour milk, one egg, two ti i a-
spoonfuls ginger, two teaspoonfuls soda and a little
yeast powder.
COFFEE CAKE.
Five cups of flour, one cup butter, one cup coffee,
one cup molasses, one cup sugar, one cup rai>ins, one
teaspoonful soda, tablespoonful of cloves, allspice, cinna-
mon aiid nutmeg.
CREAM PUFFS.
Boil one pint of milk with one-half pound of butter;
mix three-fourths pound flonr with a little cold water,
and stir into the boiling mixture. Let it c;ol and add
a little salt and ten < ggs. Drop the mixture on tins
and bake in a hot oven twenty minutes. When cold,
split and fill with the following mixture; four eggs,
two cups sugar, one cup of flour, beat well and stir into
one quart of milk while boiling.
Beimison, Liebmann & Co., Table Linen, Napkins, Etc,
PRACTICAL COOK BOOK. 31
CORNSTARCH CAKE.
Whites of three eggs, one cup of sugar, one-half cup
of butter, one-half cup of cornstarch, one-half cup milk,
one cup Hour, one and a half teaspoont'uls baking
powder.
PLAIN CAKE.
Three small cups sugar, two thirds cup butter, four
cups sifted flour, three eggs, one cup milk, two spoon-
fuls yeast powder. Flavor to suit the taste.
ANGEL CAKE.
The whites of eleven eggs, one tumbler of powdered
sugar, one tumbler of flour, one teaspoonful of baking
powder, flavor to taste with bitter almond or orange, a
pinch of salt. Sift the flour five times, the fifth time
sifting in the baking powder. Si't the sugar three
times. Beat the eggs to a stiff froth. In mixing beat
as little as possible. Bake twenty minutes in a mod-
erate oven.
GINGER CAKE.
One cup molasses, one-half cup sugar, one egg, one
teaspoonful so* la, one cup water, one-half cup of short-
ening, one tablespoonful of ginger.
ICE CREAM. MRS. H.
One quart milk, two eggs, one smaU tablespoon corn-
starch, four tablespoons sugar, one spoonful essence of
lemon. Make custard and boil the day before using it.
MRS. F'S. ICE CREAM. Miss E. BRADWAY.
Custard, one-half box gelatine, pint milk, three eggs
well beaten, one cup sugar, just let it come to a boil.
Th*n whip part of the two quarts of pure cream, add
two cups sugar, whites four eggs well beaten, the cus-
tard, and flavor to taste. Very fine indeed.
Bennison, Liebman & Co., 1157 & 1159 Broadway, Oakland.
3
32 PRACTICAL COOK BOOK.
ROCK CREAM. MRS. LATIMER.
Wash one cup of the best rice, and boil slowly until
quite soft, in, milk; add white sugar to ta^te, and pile it
on a dish. Scatter jelly or thick preserves over it.
Beat the whites of five eggs to a stiff froth; add sugar
and flavoring. When well b< atcn add a spoonful of
rich cream and drop it on the rice imitating the form
of a rock of snow.
Biimison, Liebmann & Co., the Leading Dry Goods House
PRACTICAL COOK BOOK, 33
Bennison, Liebmann & Co., are 10 per ct, below S. F, Prices,
34 PRACTICAL COOK BOOK.
, Liebauna & GJ., thd Leading Dry Goois House-
PRACTICAL COOK BOOK. 35
Bennison, Liebmann & Co., Table Linen, Napkins, Etc.
PRACTICAL COOK BOOK.
Bennison, Liebmann & Co., are 10 Der ct. below 8. F. Prices.
PRACTICAL COOK BOOK. 37
PICKLES, ICINGS, JELLIES
AND PRESERVES.
BOILED FROSTING.
Two cups sugar, water to moisten, boil until candied.
Beat the whites of two eggs to a stiff froth, stir in grad-
ually and beat until cold.
PLAIN ICING. Miss DEARBORN.
To the whites of four eggs use one pound of sugar,
and lemon, vanilla or any other flavoring you prefer.
BOILED FROSTING. Miss DEARBORN.
One large cup sugar, two tablespoonf uls water, whites
of two eggs Boil the water and sugar until clear.
Beat the whites to a stiff froth and add to the sugar,
as soon as taken off' the stove. Beat very hard and
briskly till cool, then flavor to taste.
CANNED PEARS.
One-half pound sugar to one pound fruit, Let them
cook slowly three hours, or until they become red, then
seal in glass jars as usual.
CURRANT JELLY.
Place the currants (on the stove) in a stone jar; put
the jar in a kettle of hot water; let the currants boil,
then strain through a flannel bag. To every pint of
juice add one pound of white sugar which has been
heated very hot in the oven: when the juice is again
boiling hot add the hot sugar, and, as s:xm as it is
melted, strain again through the jelly bag, into bowls
or tumblers; let it stand in the sun three or four days,
then cover each bowl tightly and it will keep for years.
BennisoD, Liebinann & Co., 1157 & 1159 Broadway, Oakland
38 PRACTICAL COOK BOOK.
CRAB APPLE JELLY.
Cut the apples in halves; place them in a stone jar,
set in a kettle of water over a islow tire for -ight or ten
hours; let them remain in the jar over night, then take
them out pivss and strain out the juice, and sugar and
cook as for currant jelly. It will be a blight red, and
delicious jelly.
GREEN GOOSEBERRIES (To BOTTLE).
Remove the stems and blows and allow one-half
pound sugar to one pound of berries. If you wish them
whole, you will need a little water. Put a layer of
sugar and gooseberries, and so on, and then add water
nearly to rover them; but not quite. Put the fruit
into the bottles by the teacupful. Take them from the
kettle solid in the cup, but allow some of the boiling
juice, or they will chill. Have the bottle full of the
berries, and then cover with whatever quantity of the
boiling juice is necessary. If you want them made
into jam, let them stew until a pulp is formed, and use
no water. Ripe gooseberries aro better made into a
jam ; a little less sugar than for the green ones is
required.
SPICED CURRA^ 7 TS.
Five pounds ripe currants picked from the stems,
washed and drained ; add one pint vinegar, four pounds
sugar, two tablespoon fu Is cinnamon, one tablespoonful
cloves. Boil slowly two hours, stirring almost con-
stantly to keep from burning; put up the same as
grape catsup.
TOMATO MARMALADE.
One peck ripe tomatoes, one pint sugar, spice to taste.
Prepare the tomatoes as for the table, then put into a
kettle with the sugar, spice, etc., cook slowly until quite
thick; put in a jar and pour over a little vinegar.
Very nice to serve with meat.
Bennison, Liebmann & Co., Gloves, Laces and Hosiery.
PRACTICAL COOK BOOK. 39
SPICED APPLES (VERY NICE).
Six pounds sweet apples, three pounds sugar, one
pint, vinegar, three tablespoonfuls each of cloves and
cinnamon. The apples should be pare I, cored and cut
in quarters, then parboiled in a weak vinegar. Take
them out carefully and drain through a colander, pour-
ing back into the kettle whatever juice is drained off',
then add the suLjar and a pint of" strong vinegar; boil
and skim before adding the spices, which should be
ground, but not very fine, and sewed in thin muslin
bags. Return the apples to the kettle, let them cook
until they look clear and soft; put in a gallon jar and
let stand twenty-four hours, then drain the juice all off
again and boil it down to a thick syrup.
Double this quantity fills a two gallon jar and keeps
two years if the syrup is thick and rich. Tie over the
jar a thick covering of cloth and paper. If there is not
juice enough to the apples, more vinegar and sugar can
be added.
RASPBERRY SHRUB.
One quart vinegar to three quarts berries; place in a
jar for one night, then add one pound sugar to each
pint of the liquid, and boil half an hour. When cool
bottle, seal and put in a cool place.
PICKLED WALNUTS AND BUTTERNUTS.
Gather the nuts when the head of a pin will pierce
them easily; put them in a brine for twelve days,
changing the brine twice in that time. For one hun-
dred nuts allow four quarts of vinegar; to each quart
add one ounce of whole peppers, one ounce ginger, one-
half ounce each of bruised nutmeg and whole allspice,
one tablespoonful of scraped horseradish, one head garlic,
and pour it boiling hot over the nuts. In twenty-four
hours drain off the vinegar and pour over the nuts boil-
ing hot. After the nuts are used, the liquor may be
boiled, strained and bottled, to use as a pickle.
Bennison, Liebmann & Co., Silks, Velvets and Flushes.
40 PRACTICAL COOK BOOK.
GRAPE CATSUP.
Take eleven pounds of grapes, squeeze the pulps from
the ekin; scald the pulp until the seeds will .-eparate
easily, then work through the colander and throw
away the seeds; place the pulp and skins in a porcelain
kettle with one quart of strong vinegar, six pounds
sugar, two tablespoonfuls cinnamon, one tablespoonful
each of cloves and allspice. Boil one and a half hours,
stirring frequently to keep from burning. This quan-
tity will make one gallon when done and is very nice
with mea^s of any kind. Place in a s'one jar with a
cloth and paper tied over. Will keep any length of
time. Ripe gooseberries may be prepared in the same
way.
PICKLED PLUMS OR CHERRIES.
Seven pounds fruit, four pounds brown sugar, one
quart vinegar, four ounces cinnamon, two ounces cloves,
unground. Put plums or cherries and spice in a jar,
scald vinegar and sugar and pour over them; repeat
three mornings.
PICKLED GRAPES.
Fill the jar with grapes on the stem, sprinkling cloves,
allspice and cinnamon between. To one gallon vinegar
use three pounds sugar; heat vinegar, add sugar, and
pour over the fruit warm, but not hot.
CHOW-CHOW. MES. HOYT.
One gallon chopped cabbage, one gallon green toma-
toes, five tablespoonfuls ground mustard, three gills
mustard seed, two taMespoonfuls ground pepper, two
tablespoonfuls cloves, two tablespoonfuls allspice, one
gill salt, one pint chopped onions, one pint sugar, three
quarts of vinegar if strong, one gallon if weak, six
green peppers, two heads celery, one bottle horseradish.
Boil the mixture slowly for two hours, when it will
become tldck.
Bennison, Liebmann & Co., Gloves, Laces and Hosiery.
PRACTICAL COOK BOOK. 41
CHOW-CHOW.
One peck green tomatoes, sliced into a jar and cov-
ered with water, to which add one pint salt, and let
stand twenty-four hours; pour off the salt water, add
fresh water and let stand an hour or two to drain, then
chop the tomatoes with twelve peppers and six onions;
put all in a bottle with a pint of vinegar; cover with
water, let them come to a scald, stirring while over the
fire; drain, put into a jar, add one cup horseradish, one
cup of cloves and allspice ground together, one cup
white mustard seed, one cup brown sugar, stir well and
cover with vinegar.
TOMATO CATSUP.
To one peck tomatoes add one dozen red peppers;
boil one hour, then strain through a colander and isieve.
Add four tablespoonfuls each of salt and black pepper,
two tablespoonfuls allspice, four teaspoonfuls mustard,
one-half pint chopped onions. Boil all until thoroughly
cooked, then add vinegar to make it of a sufficient con-
sistency.
PLUM CATSUP.
To six pounds tart plums pitted; add three pounds
sugar and one pint vinegar, boil until soft, add cinna-
mon, mace, cloves, pepper, and nutmeg to taste, then
boil all until thick Do not strain.
SPICED CURRANTS.
Seven pounds currants, three pounds sugar, one scant
quart vinegar, one tablespoonful each of mixed spices.
Put the currants on in the kettle, and mash them a
little to start the juice to keep from scorching. Before
the sugar is piu in there may be a pint or more of juice
dipped off for jelly, then add the sugar, vinegar and
spices and boil about an hour.
Bennison, Liebmann & Co., Silks, Velvets and Flushes.
42 PRACTICAL COOK BOOK.
PICKLED PEACHES.
To seven pounds (,f fruit, take four pounds sugar,
on y e pint vinegar, one ounce allspice, one ounce cinna-
mon, one ounce cloves; put the spice in a bag. Cook
until done. Figs are very nice pickled in the same
way.
SPICED CURRANTS.
Five pounds currants, three pounds sugar, one table-
spoonful each of mixed spices, one pint vinegar, one
teaspoonful salt.
CHILI SAUCE. No. 1.
Twenty ripe tomatoes, ten onions, ten green peppers,
three tablespoonfuls salt, ten cups vinegar, five heaping
table-spoonfuls sugar. Chop onions and p ppers together
and cook one hour. Add spices if you like.
ANOTHER CHILI SAUCE.
Eighteen large ripe tomatoes, three large onions, two
green peppers, two teaspoonfuls each of salt, allspice,
cinnamon, cloves and ginger, one nutmeg, four heaping
tea>poonfuls sugar, four cups vinegar; cut the toma-
toes in pieces, chop the onions and peppers. Put all
the ingredients together, except the tomatoes, and cook
until the onions and peppers are tender, then add the
tomatoes and boil at least an hour longer. Treat Chili
Sauce No. 1, in the same way,
TOMATO CATSUP.
To one gallon of juice add four tablespoons of salt,
four tablespoons of black pepper, one tablespoon of
caytnaie pepper, four tablespoons of mustard, two table-
spoons of cloves, three tablespoons of allspice, one table-
spoon of cinnamon, one teacup of sugar, one quart of
vinegar. Boil three or four hours, and cook tomatoes
well.
Bennison, liebmann & Co.. the Leading Dry Goods House.
PRACTICAL COOK BOOK. 43
Bennisoii,' Liebmann & Co., Table Linen* Napkins, Etc*
44 PRACTICAL COOK COOK.
BenEiscn, liabmarn &Cj. t 1157&1159 Broadway, Oakland.
PRACTICAL COOK BOOK. 45
Bennison, Liebmann & Co,, the Leading Dry Goods House,
46 PRACTICAL COOK BOOK.
Bennison, Liebmann & Co., Table Li: e ., Napkin?, Etc.
PRACTICAL COOK BOOK. 47
MISCELLANEOUS.
RECIPE FOR CLEANING GOODS.
Five ounces ammonia, four ounces castile soap (best
white), one and a half ounce spirits, one-half ounce
glycerine, one ounce ether. Dissolve the soap in four
quarts of soft water. Add all the ingredients. Keep
corked tight when not using. How to use. Shake
thoroughly. Wet the sponge and apply it to the soiled
goods, rubbing well. Then take a dry sponge or cloth
and rub until dry, or nearly so.
ANTIDOTES FOR POISON.
Soda, salt, vinegar, chalk, raw eggs, mustard, sweet
oil, soap and milk are all remedies. If the poison is an
alkali, vinegar is the remedy. Freely drinking new
milk, continuing drinking even when the stomach
returns the milk, will destroy even arsenic poisoning.
If sulphuric or oxalic acid; swallow a quantity of chalk.
If corrosive sublimate; whites of raw eggs stirred up
and swallowed one after another. Mustard stirred in
water and freely drank will cause vomiting and destroy
poison. Also any kind of oil, as olive, linseed or lard oil.
If phosphorus, as on matches; a tablespoonful of magne-
sia, and then gum-arabic water. If opium or laudanum ;
a strong emetic or a tablespoonful of mustard in a glass
of warm water, or one-half teaspoonful of powdered
alum in as little water or coffee as will carry it down.
Repeat the dose. If strychnine, act quickly; give
emetic as above, or a heavy dose of ipecac. Opium
poison needs also friction, fanning, shaking, cold water
on the head and all efforts to arouse the patient.
Bennison, Liebman & Co., 1157 & 1159 Broadway, Oakland.
4
48 PRACTICAL COOK BOOK.
CURE FOR SICK HEADACHE.
When the first symptoms appear, take a teaspoonful
lemon juice clear, fifteen minutes before each meal, and
at bedtime. Follow this up, until all symptoms are
past, taking no other medicine, and you will soon be
freed from your periodical nuisance.
TO PREVENT THE HAIR FROM FALLING
OUT.
Strong sage tea applied cold once a day, brushing
well two or three times a day with a soft brush, is a
sure remedy when the roots are not destroyed.
TO DRIVE AWAY ANTS.
Get at the druggist's ten cents, worth of corrosive
sublimate, and with a brush or feather, paint the edges
of shelves. This should not be put where food will
touch it; for it is poison, but it will surely drive the
ants away if put in their path. Repeat if necessary.
TOOTH PASTE.
Charcoal and honey, mixed together and used as a
dentifrice, will whiten the teeth with a few applications.
WASHING.
If a small quantity of borax be put in the suds, and
the clothes allowed to soak about one-half hour they
will be found to require much less rubbing, and no
boiling, unless very dirty.
TO DESTROY ROACHES, ETC.
Buy cheap red wafers, and scatter them about, and
cockroaches will eat them and be destroyed. The
roots of black hellebore scattered in their haunts is
an infallible remedy. Paris green is another.
Bsnnison, Liebmann & Co., the Leading Dry Goods House
PRACTICAL COOK BOOK. 49
FURNITURE VARNISH. *
Four ounces alcohol, one-half ounce linseed oil, one-
half ounce balsam fir, one-half ounce sulphuric ether.
Put alcohol and balsam fir together until dissolved,
then add oil and ether.
SURE CURE FOR FELONS, MRS. BRADWAY.
Spanish Fly blister. Apply fresh plaster every day.
DYSPEPTIC COFFEE.
Take a pint of corn meal and mix with molasses
enough to wet it ; put in a bake pan and brown the
same as coffee. Put half meal and half coffee, which
makes the coffee excellent.
BREAD CRUMBS.
Put slices of stale bread in a slow oven till they are
perfectly dried up. Break them in pieces, and reduce
them to a coarse powder with a rolling-pin ; sift them
and they are ready for use. They are better than
cracker crumbs; the latter, when powdered, are too
floury.
COLOGNE.
One and a half pints alcohol, one and a half drachms
bergamot, one drachm lemon, one-half drachm rosemary,
one and a half drachms of garden lavender, musk and
rose water as you like.
CREAM CANDY. MRS. READ.
To three cups of granulated sugar take a lump
butter the size of a walnut and three tablespoonfuls of
vinegar. Put in enough water to melt the sugar, and
boil until it will harden in cold water. Put in buttered
platters until cool enough to pull. Then pull it until
it is white and creamy.
Bennison, Liebmann & Co., are 10 per ct. below S, F. Prices.
50 PRACTICAL COOK BOOK.
BLACKBERRY AND WINE CORDIAL.
To one-half bushel blackberries, well mashed, add
one-fourth pound allspice and two ounces each of cinna-
mon and cloves, pulverize well, mix, and boil slowly
until properly done, strain or squeeze the juice through
homespun or flannel, and add to each pint of the juice
one pound loaf sugar. Boil again for some time take
it off, and while cooling add one-half gallon best cognac
brand}''
Dose. For an adult one-half gill to a gill ; for a child,
a teaspoonful or more according to age.
MOLASSES CANDY.
One cup sugar, one cup molasses, one tablespoonful
eich of butter and vinegar; boil until it will stiffen in
cold water.
SUGAR TAFFY.
Two pounds white coffee sugar, one coffee cup hot
water, one-half cup vinegar, flavor to taste; boil slowly
until thick.
HOW TO WEIGH WITHOUT SCALES.
Allowance should 1 e made for extraordinary dryness
Or excessive moisture of the articles needed:
Wheat flour, 1 lf>. is 1 qt.
Indian meal 1 ];fo. is 1 qt.
Butter when soft 1 If >. is I . qt.
Loaf sugar, broken 1 it >. is 1 qt.
White sugar, powdered, . . 1 It). 1 oz. arc 1 qt.
Best brown sugar 1 tl>. 2 z. are 1 qt.
Eggs 10 eggs are 1 ft).
Flour 8 qts. are 1 pk.
Flour 4 pks. are 1 bushel
Bennison, Liebmann & Co., Gloves, Laces and Hosiery.
PRACTICAL COOK BOOK. 51
LIQUIDS, ETC.
16 large tablespoonfuls are ^ pt.
8 " " " 1 gill.
4 ;' " " J gill.
2 gills are J pt.
2 pints are 1 qt.
4 quarts are 1 gal.
A common sized tumbler holds J pt.
A common sized wine glass is J gill.
A teacup is 1 gill.
A large wine glass is 2 oz.
A tablespoon is J oz.
60 drops equal 1 teaspoonful.
4 teaspoonfuls equal 1 tablespoonful.
WASHING FLUID. MRS. H.
One and a half pound lime. (slaked), one pound sal-
soda, three gallons of water. Mix and allow it to stand
until settled. Pour into glass bottles.
Directions for use. Soak the clothes about one hour
in clean water; wring them, soap them thoroughly,
and they are ready to be boiled. Use one cupful of the
fluid for a boilnrful of clothes. The water must be hot
when the clothes are put in. Put the fluid in the water
before the clothes. Wash them through the water in
which they are boiled, rinse well.
Bennison, Liebmann & Co., 1157 & 1159 Broadway, Oakland
52 PRACTICAL COOK BOOK.
Bennison, Liebmann & Co., are 10 per ct. below S. F, Prices,
PRACTICAL COOK BOOK. 53
Bennison, Liebmanu & Co., the Leading- Dry Goods House,
54 PRACTICAL COOK BOOK.
Bennison, Liebmann & Co., Table Linen, Napkins, Etc..
PRACTICAL COOK Boc-it. 55
Bennison, Liebmann & Co- Table Linen, Napkins, Etc
PRACTICAL COOK COOK.
Bennison, Liebmann & Co., 1157 & 1159 Broadway, Oakland.
JAPANESE BAZAAR,
1166 Broadway, neir 14th St., Oakland,
W4EI MS OWEIOSITIES
FANCY GOODS, FANS, ETC.
China and Japan Teas,
IVORY SETS, CUFF BUTTONS AND ORNAMENTS.
CHU PAWN & CO. .
DRIED ZEEOTTSIEJ,
M. S. BEEL, Prop.
1003 Broadway, Second Door above 10th St., Oakland, Cal.
IMPORTERS OF
Foreign | Domestic Dry 1 Fancy Goods
TRY OUR
RED HOUSE KID GLOVES.
BUY BUTTER, BUY COFFEE,
BUY AURORA SWEEPERS,
BUY EVERYTHING
IN THE
Gkcooeicy Liz
AT
FISH & GO'S.,
Eighth and Market Streets, Oakland.
IVo Liquors or* Tobacco.
T. H. HENDERSON,
RENTON COAL CO.
WHOLESALE AND RETAIL DEALER IN
Foreign and Domestic Coals,
COKE, WOOD, CHARCOAL, ETC.
413 Tenth St. , Oakland.
JAS. M. TORREY. W. W. WHITMAN. J. T .GARDINER.
Torrey, Whitman <fc Gardiner,
GROCERS.
CHOICE TEAS and COFFEES.
461 and 463 Eleventh St.,
Near Itroadiray, Oakland, Cal.
F, H. BUTEAU. J. H. MOUNT,
MOUNT & BUTEAU,
DEALERS IN
Poultry, Game, Fruit & Produce
Stalls I, 3 and 5, City Market.
and 41Q Twelfth St.,
O-A.KL.AJVI>.
ESTABLISHED IN CALIFORNIA OVER THIRTY YEARS.
CHRISTIAN SCHREIBER
Manufacturer and Dealer in Rich, Medium and Low Priced
Furniture, Bedding, Carpets, Oil Cloths,
Lace Curtains, Window Shades, Mattings.
1064 and 1066 Broadway, Oakland.
BART MORGAN. G. H. OARLOCK.
BART MORGAN & CO.,
ZDZRTJ&GHESTS
DEALERS IN
PUREDRUGS, FAMILY MEDICINES, PERFUMERIES,
TOILET SOAPS, ETC.
Prescriptions Carefully Compounded at all Hours
Market St. Station, Oakland, Gal.
C. A. STUBBS
Penetrating Liniment
In introducing this GREAT REMEDY FOR PAIN, and tell-
ing the public what this LINIMENT will CUI-P, we do not claim it
will cure all diseases he r to mankind. It is only the great demand
for this w< nderful PANACEA FOR PAIN, and our knowledge of
how many thousands are suffering from Rheumatism, Neuralgia,
Sprains, Cuts and Bruises, etc., prompts us to say that no well reg-
ulated family should be without it.
TESTIMONIALS.
STUBBS' LINIMENT cured my LAME BACK in two days.
PETER COONEY, Oakland.
STUBBS' LINIMENT is the best I ever used for man or beast.
J. W. DOUGHERTY, Lodi, Cal.
STUBBS' LINIMENT cured ine of a severe attack of RHEUMATISM.
MRS. C. McCALL, Oakland,
STUBBS' LINIMENT has no equal as a speedy relief for NEURALGIA.
L. MCDERMOT, Oakland.
We do not wish to humbug the people with bogus certificates,
but we can furnish hundreds of living certificates in the neighbor-
hood of our place of business.
C. A. STUBBS'
Penetrating Liniment
IS PREPARED ONLY BY
J. T. HALL & CO.,
1451 San Pablo Avenue, Oakland.
And is Kept for Sale by
ALL DRUGGISTS ON THE PACIFIC COAST.
Price 5Octs and SI.OO.
FOR THE
COMPLEXION
A New and Elegant Toilet Preparation for Imparting
a Beautiful and Youthful Appearance to the
Complexion, Giving that
WHITENESS, TRANSPARENCY AND COLOR
So Highly Esteemed by All.
It cannot be detected when on, and is absoltit *>7y free
front White. Lead or other mineral poisons.
It is prepared both white and flesh tinted, and is delicately
perfumed, and is invaluable as a dentrifice, imparting
a delicious fragrance to the breath, as well as
preserving the teeth.
For Sale by all Druggists.
HERALD OF TRUTH,
OAKLAND, CALIFORNIA.
A Semi-Monthly Religious Newspaper.
Price, $1 ,25 per Year.
ONL Y BAPTIST PUBLICS TION
Of its Size, and Frequency of Publication,
On the Pacific Coast.
Full of Original Articles, Able Editorials, Church News, Topics of the
Day, Literary Items, etc., etc.
G. S. ABBOTT, D. D., Editor and Proprietor.
OFFICE, 1062 WASHINGTON STREET,
Oakland, Cal.
ouse,
Publishing*]!
The Most Complete Printing and Ftiblishing House
on the Coast.
Of Every Description.
Our Office is thoroughly Furnished with type, cuts, borders, etc., of
modern design, and we feel confident of giving satisfaction in Cards,
Bill Heads, Price Lists, Catalogues, or anything in this line.
MUSIC PRINTING- A SPECIALTY.
-^# lillilil, JJHH
Blank Books, Ruled and Made Up to Order.
Old Books Re-Bound.
DESIGNING AND GNGI^AVING.
ELECTROTYPINC AND STEREOTYPING
Done in the Best Manner and at Short Notice.
Orders by Mail or Express Promptly Attended to.
Estimates furnished on application.
Address all orders to
PACIFIC PRESS,
O,i/.l<tnd, Cat.
MRS. DE GRAF'S
COOK BOOK
Mrs. De Grafs Cook Book
MRS. BELLE DE GRAF
Editor of the Cooking Infor-
mation Page Syndicated in
Fifty Pacific Coast News-
papers.
Director: Domestic Science,
California Prune fcf Apricot
Growers Association.
Instructor: U. S. Naval Re-
serves, New York City. For
many years in charge of the
Domestic Science Depart-
ment of the Sperry Flour
Company.
PUBLISHED BY
H. S. CROCKER CO., INC.
SAN FRANCISCO, CALIF.
Copyright 1922
CHAPTER ONE
MEASUREMENTS
CULINARY TERMS AND METHODS
COOKING PROCESSES
EVERYDAY MISTAKES IN COOKING
HEAT REGULATION AND TEMPERATURES
MENU BUILDING
FOOD VALUE OF FAT
MRS. DE GRAF'S COOK BOOK f 13
Measurements
HE first essentials for uniform results in cookery
are knowledge of the proper methods to use and
accuracy of measurements. All cook books and
tested recipes call for measuring cups and level
measurements, and flour is sifted once before measuring.
This will insure uniform results, providing the oven heat
and the methods used are correct. Most failures in cooking
can be traced to careless measuring, not following the
recipe accurately, or lack of proper heat regulation.
Experience in teaching housewives the fundamentals
of cookery have brought out the information that com-
paratively few women provide themselves with standard
half pint measuring cups. All tested recipes call for a
cup of this type. For flour mixtures the ordinary house-
hold cup is not satisfactory, as it seldom holds a half pint.
The baking powder, salt, etc,, will be out of proportion to
the other ingredients if a standard measuring cup is not
used. It may not mean failure, but it will mean indifferent
results. Careless measuring of salt will render a dish most
unpleasant, if not entirely useless. Too much baking
powder will cause a cake to be dry and coarse in texture.
My own experience as a teacher has shown me that the
average housewife does not measure ingredients carefully,
and to be accurate in measurements is one of the first steps
to success. Divided recipes often fail because not care-
fully divided.
A standard measuring cup holds just one-half pint of
liquid or half a pound of butter or sugar, or one-fourth
pound of flour. A level cup of any material is all the cup
will hold. Fats should be packed solid or weighed.
The cups are marked to indicate halves, fourths, and
thirds. Kitchen equipment should include at least two of
these cups.
Measuring spoons come in sets containing tablespoons,
half tablespoon, teaspoon, half and quarter teaspoons.
The standard tablespoon or teaspoon may be used, but be
sure measurements are level.
[14] MRS. DE GRAF'S COOK BOOK
Culinary Terms and Methods
The term mixing is a general one, and may mean stir-
ring, beating, kneading, or folding and cutting, according
to the dish under preparation and the quality and texture
of the materials to be used. Stirring is the most general
method used. Liquids are stirred while cooking; thin
batters, such as pancakes, are mixed by stirring with a
spoon. Cereals, jams, sauces, etc., are all mixed by
stirring.
Beating is the method used to lighten eggs, mix cakes,
whip cream, etc. Beating may be done with a rotary egg
beater, fork, egg whip or perforated wooden spoon. If
using an egg whip, fork, or wooden spoon, the mixture is
beaten to inclose a quantity of air. When using a rotary
egg beater the ingredients are well mixed and light, but
not nearly so much air is beaten into the mixture as when
using the egg whip.
Folding and cutting are usually applied to the manner
in which eggs are added to cake, muffin, or waffle batters,
souffles or puffy omelets. Sponge cakes made without
baking powder depend upon the air beaten into the egg
whites for lightness and texture, the air beaten into the
eggs expanding with the heat of the oven.
This rule also applies to souffles, prune whip, and
puffy omelets. But unless extreme lightness is desired,
eggs do not need to be beaten separately for muffin or
waffle batters. By folding and cutting, eggs are added
carefully to the mixture, the batter being turned over the
beaten eggs until all have been folded in. If the eggs are
stirred or beaten into the mixture, the result will not be as
spongy and light. When the white of eggs and cream are
beaten light and then added to a mixture, they must be
carefully folded into the ingredients; otherwise it is use-
less to beat them light; stirring or beating them into the
mixture will undo all the previous beating. This method
seems to be one of the least understood.
Kneading is applied to the manner in which stiff doughs
are handled. This term usually refers to yeast mixtures.
After the ingredients have been mixed, the dough is turned
MRS. DE GRAF'S COOK BOOK [15]
out on the molding board and kneaded. This is accom-
plished by slightly flouring the board and hands, then one
half the dough is folded over the other half, pressing down
with the ball of the hand.
The dough is turned constantly, and in this manner a
new portion of dough is brought uppermost to fold over
each time. This process is continued until the dough is
smooth and elastic. Baking powder or soda raised doughs
should be kneaded very lightly, if at all; otherwise they
will not be light.
Rolling is quite different from all other processes, and
is used in making pies, biscuits, cookies, doughnuts, rolls,
tarts, etc. Pastry should be rolled and handled quickly,
and should always be rolled in one direction, and the rolling
done as lightly as possible.
Eggs and crumbs are used for croquettes, fish and other
foods cooked in deep fat. The food to be fried is first
dipped in fine bread or cracker crumbs, then in eggs, and
in the crumbs a second time. The egg should be slightly
beaten and one tablespoon of cold water added; or the egg
white slightly beaten may be used instead of the whole egg.
Molding is used for charlotte russe, blanc mange, and
gelatine mixtures. It also applies to certain types of
frozen desserts. The mixture is poured into a wet mold or
form, chilled, and then turned into the serving dish. The
mold should stand perfectly level during the chilling, and
when ready to remove, run a sharp knife or spatula around
the edge of the form, turn over on a flat serving dish,
shake the mold or tap lightly on the bottom, when the food
should unmold. The form should always be thoroughly
wet and cold when the mixture is poured into it. Dipping
the mold in warm water for a second is another method of
unmolding gelatine mixtures, or dipping in cold water to
unmold frozen puddings. Warm water will soften the
geletine mixture just enough to unmold it easily, and
the cold water is so much warmer than the frozen mixture,
it will have the same effect.
[16] MRS. DE GRAF'S COOK BOOK
Cooking Processes
Boiling
Every housewife should possess a thorough knowledge
of the various methods of applying heat to food. There
is, for instance, a vast difference between boiling and sim-
mering, and yet much good food has been completely
ruined in the cooking because this difference was not
understood.
Boiling is the most generally used method of cooking;
it is also one of the simplest and most economical. It
means cooking the food in water at 212 Fahrenheit.
Foods when properly boiled are both wholesome and
digestible.
There is also an impression that food will cook faster if
the water boils violently. This is not the case, however,
for as soon as water bubbles, it has reached the boiling
point and it does not become any hotter because it boils
violently. There is a waste of fuel in unnecessarily fast
boiling, particularly when gas, electricity, or oil is used.
When the boiling point has once been reached, it can
easily be maintained with a reduced heat.
Simmering
Simmering food is keeping the liquid under the boiling
point a long, slow cooking process. This method is used
for meat soup stocks and for making tender the cheaper,
tough cuts of meat and old fowls. Boiling meat or fowl
only toughens it; keeping at the simmering point will
gradually make the meat tender and palatable.
If soup stock is boiled, the stock will lack flavor, for
boiling seals the surface, and if continued, keeps the juices
in the meat; simmering will draw out the juices necessary
in a good soup stock.
The term "boiled meat" is really incorrect. While the
meat is plunged into boiling water to seal the surface and
keep the juices from escaping, it is cooked at the simmer-
ing point.
The housekeeper who learns the value of simmering will
always be able to serve well cooked meats at comparatively
MRS. DE GRAF'S COOK BOOK [17]
small cost, for the less tender cuts of meat are just as high
in food value as the more expensive parts.
Steaming
By this method food is cooked in the vapor arising from
boiling water, and it is the most gradual of all methods.
The water under the food must be kept constantly boiling
and the steamer containing the food should be closely
covered so as to retain all the steam. This gradual heat
renders many foods more digestible than when boiled.
None of the nutriment is lost, as when food is immersed in
water. Steamed foods retain all their food value and
flavor.
Stewing
Stewing is cooking food in a small amount of liquid at
the simmering point, closely covered, until it becomes
tender. Stewed meat or chicken is a sort of combination
meat and soup, for the gravy is always served as part of
the dish. Food is cut in small pieces for stewing, and the
cooking takes less time than for one large piece of meat or
a whole fowl. Stewing is an economical method of cook-
ing, because the cheaper tough cuts of meat may be used.
All the nutriment is retained, and the slow cooking renders
the food entirely digestible.
Braising
Braising is a combination of stewing and roasting, and
is used for meats usually the less tender roasts. The
meat is cooked with less liquid than for boiling, and is
cooked in one solid piece. Braising may be accomplished
on top of the fire, using a heavy kettle, closely covered, or
in the oven in a covered pan. The meat is first browned
in drippings, or other fat; then a small quantity of liquid is
added, which is slowly reduced to a rich gravy. Occasional
basting is required if the meat is to be juicy and fine in
flavor. The toughest cut of meat will become tender by
this method. When meat is braised in an iron kettle
over the fire, it is frequently called a pot roast.
Roasting
Roasting really means cooking over hot coals, or in hot
[18] MRS. DE GRAF'S COOK BOOK
ashes. Oven roasting is the more modern method of
cooking meats, although the open fire and hot coals are
still preferred by many cooks.
The oven should be hot when the meat is put into it,
and kept hot for about fifteen minutes. By that time the
surface of the meat should be seared to prevent the escape
of the juices. The heat should then be reduced and the
cooking continued. Frequent basting is essential, as it
prevents the meat becoming dry.
Broiling or Grilling
Broiling is one of the quickest methods of cooking
foods. It is really a form of roasting, but is used for meat
with greater surface but seldom more than two inches in
thickness often less. Red-hot coals or the well-heated
broiler of a gas or electric range are required. The object
is to sear over both sides as quickly as possible without
burning, in order to retain the rich juices. After searing,
the heat should be reduced and the cooking continued as
long as desired, turning once or twice if beef, chops, or
chicken are being broiled.
Planking
Planking meat or fish is practically a form of broiling.
The food is first seared on both sides in the broiler, then
finished on the heated plank in a hot oven. The wood
imparts a pleasing flavor, and the plank itself offers an
opportunity for attractive garnishes.
Baking
Baking is accomplished in the oven with various degrees
of heat. The difference between baking and broiling food
is that one is cooked in a dry heat, and the other is cooked
in moist heat.
Frying
There are three methods of frying foods: immersing in
deep, hot fat; sauteing, or cooking in a small amount of
fat in a frying pan; or pan broiling, which is done in a very
hot pan without fat, but turning frequently to avoid
burning.
MRS. DE GRAF'S COOK BOOK [19]
Everyday Mistakes in Cooking
When strong flavored vegetables, such as cabbage,
cauliflower, or onions, lose their color, are rather strong in
flavor and throw oflF an unpleasant odor while cooking, the
vegetable has not been put to cook in boiling water and
the kettle in which it was cooked has been covered. Never
start vegetables cooking in water under the boiling point.
For the strong flavored vegetables use a quantity of water,
but for the green, more delicate flavored ones use little
water; add salt before the vegetables and cook in an un-
covered kettle and they will retain their full flavor and
bright green color. When a quantity of water is used to
cook such vegetables as peas, spinach, string beans, etc.,
much of the valuable properties of the food are lost and
thrown away. Many vegetables are overcooked until the
best flavor is entirely destroyed. Cabbage is an example;
it is usually cooked until limp and heavy, and while it may
taste palatable, is most indigestible. Cabbage cooks very
quickly and is done when tender.
Mayonnaise dressing separates if the oil is added too
quickly or if all the ingredients are not of the same temper-
ature.
A teaspoonful of vinegar or lemon juice added to the egg
yolks before any of the oil is used will aid in keeping the
dressing smooth. If the dressing should curdle add it very
slowly to another egg yolk.
French dressing should be thick. This is easily accom-
plished by putting all the ingredients in a small covered
fruit jar and shaking until the mixture thickens.
Fried foods, as croquettes, fritters, doughnuts, etc., be-
come soaked with fat if the oil or lard they are fried in was
not sufficiently heated. The temperature of the fat should
be tested before any food is fried, and this should be re-
peated each time food is added, as the fat usually cools
somewhat with each addition of cold food. Heat fat until
a faint trace of smoke can be seen over the surface, then
test. It should never be heated until the kitchen is filled
with an unpleasant haze of smoke. If properly done, deep
[20] MRS. DE GRAF'S COOK BOOK
fat frying will be more satisfactory and food will absorb
less fat than when cooked in a frying pan.
Sauces and gravies have a layer of fat on top when more
fat is used than flour. The flour and fat should be in equal
quantities; allow from 1 to 2 tablespoonfuls of each to a
cupful of liquid, according to the thickness desired for the
sauce.
Omelets are tough when cooked too rapidly. Dump-
lings are heavy if the liquid is not kept constantly boiling
and if the cover of the kettle does not fit closely or has been
removed before the dumplings are cooked. They should
be dropped into rapidly boiling liquid, covered closely and
cooked 12 minutes before cover is removed.
True sponge cakes (those made without baking powder)
are coarse in texture and dry if eggs are not carefully beaten
with a whip egg beater to inclose all the air possible, then
baked in a very moderate oven.
Baking powder biscuits, muffins and all quick breakfast
breads require a hot oven or they will not be light.
Popover and cream puffs fall when they have not been
baked long enough.
Cakes that rise in the center and crack have been baked
in too hot an oven or contain too much flour.
Cakes that are soggy in the center have not been
thoroughly baked. The center is the last part to bake, and
before removing from the oven touch the center lightly;
if the finger makes an imprint the cake is not baked
sufficiently; if it springs back the cake is done.
To prevent milk from separating when making a cream
of tomato soup, heat milk and add the thickening. Com-
bine milk and tomatoes just before serving.
Boiled or baked custards that have curdled have been
cooked too fast or too long. A boiled custard that has
curdled may be redeemed by pouring the mixture imme-
diately into a cold bowl and beating until smooth with a
rotary egg beater. It will never be quite so creamy, how-
ever. Baked custard and all forms of custard puddings
should be set in a pan of hot water to bake. This will
usually prevent too rapid cooking. The water is kept
below the boiling point.
MRS. DE GRAF'S COOK BOOK [21]
Fruit cake is light in color if baked too rapidly; it is also
apt to be bitter.
Cereals should be cooked in boiling water. They should
cook directly over the fire for 5 minutes; then cook over
hot water (in a double boiler) for the time required. Cereal
cannot be completely cooked directly over the flame, as it
soon thickens and then will burn. The starch requires
cooking to be digestible, and cooking over hot water is the
only method whereby it is possible to cook cereal suffi-
ciently.
These are only a few suggestions, and yet the success
of cookery depends much upon such details, unimportant
as they seem.
[22] MRS. DE GRAF'S COOK BOOK
Oven Regulation
The importance of oven regulation cannot be over-
estimated. Good food can easily be completely ruined in
baking. A tender, juicy roast can be changed into a tough,
dry piece of meat. Perfectly made pastry may become
tough and soggy in the baking. Breakfast breads will be
light or heavy, depending upon the oven heat. All this
has been realized by many stove manufacturers, and de-
vices have been installed which will guide the housewife
in the operation of the oven. Tables of temperatures refer
to a thermometer placed inside the oven, as near the center
as possible. These figures cannot always be followed ex-
actly, with the attachments placed in oven doors, etc.
But a very little study will soon enable the operator to
know just what the indicator should register for the differ-
ent heats. For example, biscuits require a hot oven, 450
degrees Fahrenheit. This would mean the degrees of heat
registered by a thermometer placed in the oven. A
thermometer placed on the oven door would be affected
by the colder air of the room, so it would probably be
necessary to allow the indicator to reach 500 degrees
Fahrenheit. This can readily be determined after a few
trials. For these attachments the table of temperatures
will only serve as a guide. For those who have no oven
regulator, and who experience difficulty in managing the
oven, I would suggest purchasing an oven thermometer.
It will soon pay for itself in the saving of food, will give
the inexperienced housewife more confidence, and enable
her to attempt dishes she formerly felt were impossible.
A gas oven should not be lighted until just before it is
to be used, depending upon how hot an oven is desired.
With two burners lighted, 8 to 10 minutes should make
the oven very hot, and 5 to 6 minutes is sufficient for a
medium heat. Of course, this will vary somewhat,
depending on the type of range and the quality and
pressure of the gas.
All food materials are poor conductors of heat, and it
takes time for the heat to penetrate. The length of time
and temperature will depend upon the size and thickness
MRS. DE GRAF'S COOK BOOK [23]
of the food. A cake baked in a brick-shaped pan pro-
ducing a cake like a loaf of bread, high and narrow will
take twice as long to bake as the same cake baked in a
shallow pan. The brick-shaped loaf also requires much
more skill to bake than does the cake baked in a shallow
pan. In baking flour mixtures, the larger the mass the
lower the temperature must be in order to have the heat
penetrate to the center before a crust has been formed.
If a cake is placed in too hot an oven, it forms a crust
before it has risen sufficiently. This affects the texture
of the cake and produces a cake high in the center and
thin on the edges. It can readily be seen that it is neces-
sary to overbake the cake at the edges in order to bake
the center. This will mean a waste, because the edges will
be either burned or so crisp and hard it must be removed.
Thin loaves of bread or cake and small pieces of meat
need much less time for cooking, because the heat pene-
trates quickly. Mixtures containing much sugar or molasses
burn easily. Foods containing a large proportion of eggs
require a low temperature, or they will become tough. An
oven filled with food from which a quantity of steam is
being given off requires more heat than when only one
small dish of food is being baked.
When roasting meat, the careful housewife will plan to
utilize the heat for other foods, too potatoes, pudding,
or even vegetables. If the meat is to be broiled, then
advantage should be taken of the hot oven, having bis-
cuits, cornbread, or a shortcake. A little study will work
out all these problems and lessen both the fuel bills and
labor.
Most housewives use too hot an oven, particularly when
gas is used. One must bear in mind that if the gas is
left burning high, the oven heat will increase very rapidly.
After the oven has reached the heat desired hot, medium,
or slow turn the gas down until just a small flame is
visible. The oven will then maintain an even heat. Of
course, it will be necessary to vary this rule somewhat,
depending upon the size and quantity of the food and how
long it is to be baked. Very few foods require a hot oven
for any length of time. A tender roast of meat needs a
hot oven to cause it to brown at once, so as to form a
[24] MRS. DE GRAF'S COOK BOOK
crust which will keep the juices from escaping. As soon
as this crust is formed (10 to 15 minutes), the heat should
be reduced and only a medium oven is necessary for the
remainder of the cooking. Biscuits require a hot oven for
the entire time of baking about 18 minutes for the
medium-sized ones. All other breakfast breads need a
fairly hot oven. Cakes need only a medium oven, and the
richer the cake batter, the slower the mixture should bake.
Wood and coal ranges are regulated in about the same
manner, the oven being heated to the right temperature
beforehand and adding more fuel in small quantities only
as required to keep an even heat.
To test the oven without a thermometer, take a piece
of white paper. Place in the oven after it has been heated
10 minutes, reducing the heat, if using gas. If the paper
burns black in 5 minutes, the oven is very hot; if it burns
a deep brown, it is hot. For the medium oven the paper
should be a golden brown in 5 minutes. For a slow oven
it should barely turn the most delicate brown in 5 minutes.
All of these tests need a little study, and each person
will have to work out their own problem, but these guides
are an aid in regulating the oven.
Oven Temperatures
Reduce
Enter at and keep
Deg. F. Deg. F.
Roast meats 450 360
Fish 400 360
White bread (yeast) 425 350
Cookies 350 350
Entire wheat bread 360 340
Pastry 425 425
Breakfast breads 425 400
Ginger breads 350 300
Cake 350 300
Sponge cake 320 300
Custard 325 300
These temperatures are for gas stoves, and should be
lowered about 50 deg. F. for a wood and coal range.
MRS. DE GRAF'S COOK BOOK [25
Menu Building
Planning meals day after day is one of the most difficult
tasks for the housewife, and this particular branch of the
housekeeping system needs as much skill and judgment as
the preparation and cooking of foods. With an almost
unlimited variety of foods to choose from, the housewife
should know how to select those foods which will prove
nutritious and give the greatest return of energy to the
body for the money she has to spend. Wise economy
demands that foods should be so combined that there will
be no waste of either material or energy.
In order to plan foods wisely, the housewife should
understand how the various foods differ in nutritive values.
The foods selected depend largely upon climate and season.
In localities where the summer months are warm, foods
which would be very acceptable in winter would prove
anything but appetizing served on a hot day.
A generous amount of fat and starch may be served
when the weather is cold, but these must be avoided during
the summer, green salads, jellied soups, and light cold
desserts or fruits taking their places.
Dishes containing the food principles in the same pro-
portion should not be served together. A well-balanced
meal contains neither too much protein, starch, sugar, or
fat.
To meet this requirement, the housewife must have
some knowledge of food values. The substances found in
foods have been divided into five classes, called food
principles. These are water, fat, mineral matter, starch
and sugar (called carbohydrates), and protein. Scarcely
any food is made up of any one of these food principles,
almost all containing several in combination. Most of the
fat is obtained in butter, olive oil, other oils, and fat of
meats, etc. The use of fat to the body is to give energy
and heat. If more fat is taken than is required for im-
mediate use, it is stored in the body ready to use when
sufficient fat has not been consumed.
Mineral matter is found in most of the vegetables, and
in all fruits; also in meat and milk. In fact, nearly all
[26] MRS. DE GRAF'S COOK BOOK
foods contain some mineral salts. As a rule this require-
ment is taken care of in the diet of the average adult, but
food for growing children should contain a quantity of
mineral matter.
Sugar and starch comes under one heading, as starch is
changed into sugar in the process of digestion. These foods
supply heat and energy to the body, and the amount
necessary for an individual will depend largely upon the
kind of work he does. For heavy, muscular labor and for
active, growing children, more starch and sugar are re-
quired than for the clerk, student, or elderly person.
Protein is the most important food principle, and the
foremost protein foods are meat, fish, eggs, milk, cheese,
and most varieties of nuts. There are a few vegetables
rich in protein as well as starch. These are peas, beans,
and lentils. When planning a meal with a limited serv-
ing of meat, as when using left-overs, any one of these
vegetables will supply the necessary protein. Beans,
cooked with some fat, may entirely take the place of meat.
If the menu is rich in starch, select a vegetable contain-
ing a high percentage of water. Do not serve two dishes
at one meal where a cream sauce has been used for
example, a creamed soup and a creamed vegetable, or
creamed fish or meat and creamed vegetable or soup.
Never serve strong flavored vegetables together, such as
onions, cauliflower, cabbage, turnips, or parsnips. Do not
have rice, macaroni, or potatoes served at one meal.
A green salad should be served with a heavy dinner. A
hearty salad of fish or meat, combined with mayonnaise
dressing, supplies the main course at luncheon or supper,
but is much too heavy for a dinner where meat and
vegetables are served. With a main dish of macaroni and
cheese, prepared with a cream sauce (a dish rich in protein
and starch), such vegetables as spinach, a green salad, or
tomatoes, cooked or raw, will prove appetizing, while any
of the beans, dried or green, would make the meal too
heavy.
MRS. DE GRAF'S COOK BOOK [27]
The following offer some suggestions in menu building:
I
Roast Beef, Franconia Potatoes
Yorkshire Pudding
Creamed Carrots
Lettuce and Tomato Salad
French Dressing
Prune Whip, Custard Sauce
Coffee
II
Cream of Tomato Soup
Fried Tenderloin of Sole
Tartar Sauce
Duchess Potatoes, String Beans
Cucumber Salad
Thousand Island Dressing
Chocolate Blanc Mange
Coffee
III
Vegetable Soup
Breaded Veal Cutlets
Tomato Sauce
Potatoes O'Brien, Sugared Beets
Strawberries and Cream
Drop Cookies
IV
Fruit Cocktail
Lamb Chops
Macaroni and Cheese
Combination Salad
French Dressing
Caramel Custard
Coffee
[28] MRS. DE GRAF'S COOK BOOK
Food Value of Fat
Fat is one of the most important foods, as it is the
greatest source of reserve energy. It is also required to lu-
bricate the body and when taken in reasonable quantities
is easily digested by persons in normal health. Starch is
digested mainly in the mouth; protein (lean meat, eggs,
cheese, fish) in the stomach; fats are changed but little
until they reach the small intestine, then they are divided
into tiny portions and are carried to the blood. Fats rank
in digestibility as follows: first butter and cream, then
olive oil; other vegetable oils such as cottonseed, corn and
peanut oil; oleomargarine, beef fat and last the various pork
fats. Margarines are used as butter substitutes and rank
with butter in fuel value in proportion to fat content. But
butter contains the valuable fat soluble vitamines so
necessary to growth, especially of children. Margarines do
not possess this quality, so are not as desirable to use in
children's diet, although the adult may use margarine in
place of butter, as the diet for the normal grown person will
include these vitamines in other foods.
Nature has taught us to take fats in combination with
other foods, as it is more palatable in that form. We
spread butter on bread, or steak, and add it to boiled
vegetables, potatoes, etc., or cut with an acid we pour oils
over lettuce. Anything which aids in the division of the
oil, helps in its digestion and assimilation. From this it
would seem that pastry might not be indigestible. But as
already stated starch is digested mainly in the mouth, and
if the starch or flour in pastry be mixed with layers of fat,
how can the saliva permeate through these layers and
digest the starch ? Well made, light flaky pastry can be
eaten in moderation without causing indigestion, but
pastry should not be served too frequently.
When using fat for cooking do not allow it to become
over-heated. Fats heated to the smoking point become
decomposed; when such fat is eaten it can be an irritation
which produces indigestion. The temperature of different
fats vary. Butter when heated to the point when it
bubbles and foams is about the heat of boiling water. If
MRS. DE GRAF'S COOK BOOK [29]
heated beyond the bubbling point, it is considerably
hotter than the boiling point of water. If fat bubbles when
heated, there is water present and it is the water which is
boiling; when the fat ceases to boil the water has been
evaporated and the fat is ready to use. Since fat when
over-cooked is very unwholesome, it is essential to know
how to use this important food so that it will be beneficial
and not a detriment by daily use.
As fats have more than twice the energy value of the
other food principles, there is no reason to question their
general wholesomeness. The housewife will need to
consider how much and in what form fats should be given
to her family. Only a certain amount is needed for im-
mediate use in the body, the excess consumed being stored
for future use. Butter, cream and quantities of whole milk
are the best fats for children, and foods cooked in hot fat
should not be given children at all.
How to Render Fat
Remove all skin and membrane. Put leaf lard or beef
suet through the food chopper then place in the upper part
of a double boiler and set over boiling water. This is a
quick method and the fat will remain white. A very good
combination is to use 1 part leaf lard to 2 parts beef suet.
When the fat is rendered drain through a fine sieve or
cheese cloth and set aside to cool. When cold but still
in liquid form beat with a whip egg beater until the fat is
firm and white. This mixture if beaten in this manner
does not become tallowy and hard. If lard is not liked use
% corn oil. This fat can be used as a shortening for pastry
or biscuit doughs or for frying.
CHAPTER TWO
BEVERAGES HOT AND COLD
FRUITS
GARNISHES
APPETIZERS
32] MRS. DE GRAF'S COOK, BOOK
Composition of Tea
XCEPT for the sugar and cream that may be taken
with it, tea possesses no nutritive qualities. It
is somewhat stimulating and very mildly exhila-
rating. The stimulating principle, theine, and
the essential oil, which gives fragrance, are the desirable
elements. Tannin, a bitter astringent substance, is the
undesirable element. The problem in making tea is to
bring out the stimulating qualities and fragrant oil, and
to avoid the tannin. This can only be accomplished by
pouring freshly boiling water over the tea for five minutes.
Water under the boiling point will not develop the flavor,
and if the leaves remain in the water over five minutes,
the tannin is apparent. If the leaves are boiled, tannin
will be extracted in quantity.
Making of Tea
By freshly boiling water is meant water freshly drawn
and boiled at once. Using a tea ball is one of the best
methods to make tea. It can be attached to the cover or
nozzle of the tea pot by the chain, and at the end of five
minutes, be withdrawn. Scald the pot before setting
away, and again before using. The proper proportion of
tea will vary with the quality and taste. Usually one
teaspoonful will be ample for each cup of freshly boiled
water. Earthenware, china, silver, or aluminum are all
satisfactory materials for a tea pot.
Coffee
Coffee has no food value except when milk and sugar
are used. Tannin is also present in coffee, but in less
quantity than in tea, and is not extracted so readily as
from the more delicate tea leaves. When roasting, the
beans throw off moisture and develop flavor. Coffee also
possesses a mildly stimulating effect, due to caffeine and
the essential oil. To make good coffee requires a pure
brand of coffee and a perfectly clean coffee pot, free
from discolorations.
MRS. DE GRAF'S COOK BOOK [33]
To Make Coffee in a Coffee Pot
Allow 1 tablespoon of medium ground coffee for each
cup of boiling water. Heat the pot, add coffee, then pour
over the boiling water; set over the fire, bring to the boiling
point, and remove from the fire. Let stand in a warm
place for 5 minutes. Add }^ cup of cold water to make the
coffee clear. When made by this method, coffee contains
a minimum amount of caffeine and tannin.
Percolator Coffee
The old fashioned coffee pot has been replaced by the
more modern percolator. For this method of coffee
making, the beans should be ground very fine. Allow
1 tablespoonful of the finely ground coffee for each cupful
of water used. Set over the fire and let percolate about
5 minutes, according to the strength desired. Hot or
cold water may be used.
Filtered Coffee
This method of making coffee is preferred by many
persons. It requires a special pot, and full directions for
making are furnished with each pot. The essentials are
a heated pot and boiling water.
Cocoa and Chocolate
Theobromine is the stimulating element in cocoa beans,
and is much less pronounced in its effect than the corre-
sponding principles in tea and coffee. The high percentage
of fat, together with other food principles, places this
beverage in the class with foods. As a rule, when making
cocoa or chocolate, follow the recipes found on the package.
It will be well to bear in mind, however, that boiling will
greatly improve it. Beating constantly with an egg
beater while cooking will thoroughly mix the ingredients
and prevent a thin skin from rising to the surface.
Beef Tea
Like tea, coffee, and chocolate, there is a principle in
meat which is stimulating. These are soluble in
water, and when extracted, make a beverage which
stimulates the appetite. Being easily digested, beef tea is
good for convalescents and beneficial when one is tired.
[34] MRS. DE GRAF'S COOK BOOK
How to Make Beef Tea
% pound of round of beef. % teaspoon of salt.
2 cups of cold water.
Put meat through the food chopper. Cover with water,
add salt, and let stand an hour. Put in the upper part of a
double boiler, fill the under part with cold water, set the
meat over it, and cook over the water about 2 hours,
keeping the water underneath below the boiling point.
Strain and serve.
Cool, Refreshing Drinks
All fruit juices make refreshing drinks and punches.
The fruit syrups may be made and some kinds can be pur-
chased ready for use. The best lemonade is made from
prepared syrup in the proportion of two cups each of water
and sugar and a thin shaving of lemon peel boiled for
about ten minutes, removing any scum which may gather
on the surface; cool and add the juice of six to eight lemons.
Allow two tablespoons of the lemon syrup for each glass
of water.
Partially fill each glass with shaved or crushed ice be-
fore pouring in the lemonade. If one does not possess an
ice shaver have a small, stout canvas bag and pound the
ice to the consistency of snow. This insures the mixture
cooling at once and adds greatly to the attractiveness of
the drink. This only applies to cool drinks served in tall
glasses, and not those served from a punch bowl.
Chocolate syrup is made by taking J^ cup of ground
chocolate, two cups of sugar and one cup boiling water.
Mix and boil about 5 minutes. Cool, add 1 teaspoon
vanilla and store in a tightly covered jar or bottle. For
iced chocolate use 1 tablespoon syrup to % cup of milk;
pour over shaved or pounded ice and put a tablespoon
whipped cream on top.
A chocolate eggnog is particularly refreshing and nour-
ishing as well, and can be given to both old and young.
Beat 1 egg white very stiff, then add gradually, while
constantly beating, 1 tablespoon ground chocolate and a
few grains of salt; take out about }/ of this mixture, and
to remaining portion add gradually 1 cup cold milk, con-
MRS. DE GRAF'S COOK BOOK [35]
stantly beating. Put the remainder of the mixture on top
and serve.
Coffee syrup is useful to have on hand also. Make 1
pint of strong coffee; strain, add 2 cups sugar and boil
about 5 minutes. Cool and store in a bottle or tightly
covered jar. Use 2 tablespoons of the coffee syrup to %
cup milk, pour over shaved ice and add 1 tablespoon cream
either whipped or plain; a little nutmeg may be sprinkled
over the top. Both the iced chocolate and coffee make
excellent warm-weather luncheon drinks and offer a change
from the usual iced tea. And, by the way, iced tea should
be made fresh and used at once if it is to be at its best.
Always make tea with water which has been freshly
boiled. For iced tea make a little stronger than usual,
and steep only 4 minutes, then pour in tall glasses % full
of shaved or crushed ice. Add thin slices of lemon and
pass powdered sugar. For a tea punch chill tea; add %
as much lemon juice as tea. Keep very cold and just
before serving add 1 small bottle of ginger ale for every 2
quarts of tea.
For those persons who enjoy the flavor of chocolate, but
do not care to indulge in fattening foods, cocoa may be
freely used. Cocoa is almost free of the rich fats contained
in chocolate.
Orange Julip
3 oranges. 2 cups boiling water.
1 grapefruit. 1 pint ginger ale.
1 cup sugar. 1 spray fresh mint.
Extract orange and grapefruit juice. Boil sugar and
water 5 minutes; cool and add to fruit juice. Just before
serving add ginger ale. Fill bottom of glass with crushed
ice, add a small bit of the bruised mint, then fill glasses
with liquid. Thin quartered slices of orange or cherries
may be added.
Honolulu Fizz
For each service allow: J^ cup pineapple juice, J^ cup
sparkling cider, 1 egg white, tiny spray mint crushed.
Put ingredients into a shaker or jar and shake vigorously
for 3 or 4 minutes. Pour at once over crushed ice.
[36] MRS. DE GRAF'S COOK BOOK
Fruit Cup
1 quart cooked sweetened 1 cup sugar.
loganberries. 1 cup water (ice water).
3 lemons (juice only).
Boil sugar and water 5 minutes; cool, add fruit and
lemon juice and let stand about 2 hours. Strain and
dilute with ice water to the desired strength.
Lemon Whey
1 cup hot milk. 1 tablespoon sugar.
Yz lemon (juice only).
Add lemon juice to milk and cook over a very low fire
or in a double boiler until whey separates. Do not stir.
Strain through a cheesecloth, add sugar and chill. Serve
with thin slices of lemon. A very refreshing drink.
Fruit Punch
6 lemons (juice only). 2 cups freshly made tea.
6 oranges (juice only). V/% cups sugar.
1 cup grated pineapple. 13^ cups water.
2 cups strawberry syrup. 1 quart apollinaris.
1 cup Maraschino cherries. 1 gallon ice water.
Boil sugar and water five minutes. Cool and add tea,
fruit juices, syrup and pineapple. Let stand one hour,
then strain. Add ice water and pour over a large piece
of ice. Then add apollinaris and cherries. Sufficient for
40 persons.
Southern Punch
4 cups strong tea. 1 cup sugar.
2 oranges (juice only). 1 cup boiling water.
2 lemons (juice only). 1 banana.
Boil sugar and water 5 minutes. Cool and add orange
and lemon juice. Allow 4 level teaspoons tea to 4 cups
of freshly boiled water. Add a small piece of orange rind
and let stand 5 minutes. Strain and cool. Combine
mixtures. Pour over crushed ice and add 2 or 3 thin slices
of banana to each glass.
MRS. DE GRAF'S COOK BOOK [37]
Orangeade
2 cups sugar. 1 quart water.
2 cups orange juice. Y^ cup lemon juice.
Boil sugar and water 5 minutes, adding orange rinds.
Strain, chill, add fruit juices and dilute to taste with ice
water. A mint leaf may be added to each glass. Sufficient
for a dozen glasses.
Pineapple Lemonade
1 cup grated pineapple. 1M cups sugar.
3 lemons (juice only). 1 quart ice water.
}/2 cup hot water.
Boil sugar and hot water about 5 minutes. Cool, add
pineapple and lemon juice. Strain. Add ice water and
serve. This makes about 15 glasses.
Grape Punch
1 cup grape juice. 1 orange cut in thin slices.
2 lemons (juice only). 2 quarts of water.
2 oranges (juice only). \Y^ cups sugar.
Boil the sugar and water for 5 minutes. Cool, add re-
maining ingredients and pour over cracked ice. Sufficient
for 16 persons.
College Punch
1 cup grated pineapple. 1 quart fruit juice (grape,
2 quarts boiling water. loganberry or strawberry).
2 cups freshly made tea. 4 cups sugar.
6 lemons (juice only). 1 quart apollinaris.
6 oranges (juice only).
Cook pineapple, sugar and water together about 15
minutes. Strain and cool. Add fruit juices and tea.
An hour or so before serving pour over cracked ice and add
apollinaris. Will serve about 40 persons.
California Punch
1 quart cooked apricots 1 quart apple juice or apple
(canned or dried). cider.
2 cups sugar. 2 oranges (juice only).
2 cups water. 2 lemons (juice only).
Rub the apricots through a coarse sieve. Boil sugar
and water together for 5 minutes, then add apricot pulp.
Chill. Let stand at least 2 hours, then pour over cracked
ice. Sufficient for 25 punch cups.
[38] MRS. DE GRAF'S COOK BOOK
Fruit Essential in the Daily Diet
Fruit is really indispensable in a well regulated diet.
Formerly it was considered an accessory, rather than an
essential food, and was eaten mainly for its flavor and re-
freshing qualities. The food value of most fruits is not
high, but the mineral salts they contain are necessary to
good health. A person who eats quantities of fruit is
usually in excellent health and has a clear complexion, due
to the body regulating qualities of the various mineral
salts and organic acids contained in fruit. These organic
acids impart an agreeable acid flavor and help to keep
the blood in good condition. Most fruits contain a large
proportion of water, also of value in the diet.
The digestibility of fruit depends upon both the nature
of the fruit and its degree of ripeness. Neither under nor
over ripe fruits are fit to eat raw. The over-ripe fruit
should be discarded, as it is unfit to use under any condi-
tion; the under-ripe fruit may be cooked and then is
easily digested. Starch is present in unripe fruit, but is
changed in the ripe fruit into sugar and gums.
Uncooked starch is not easily digested, while just the
opposite is true of the fruit sugars, which very seldom cause
digestive troubles, such as may be produced from cane
sugar. Eating under-ripe fruit often causes serious results,
especially when eaten by children. In the unripe condition
the starch has not been changed to sugar, and the fruit,
being very firm, is probably not masticated completely,
making it still harder to digest. A ripe peach would be
more easily digested than a firm apple, even though the
apple were perfectly ripe.
Prunes, figs, dates, raisins, and bananas have a higher
food value than other fruits. All these, excepting the
banana, contain a quantity of sugar, as well as mineral
salts. Bananas are largely starch, and for this reason
should be perfectly ripe or cooked before eating. All
children are especially fond of bananas, but it is much safer
to bake this fruit than to allow them to eat it raw, for it is
usually sold under-ripe. When the banana is in a fit con-
dition to eat raw, the skin has become dark and the
MRS. DE GRAF'S COOK BOOK [39]
pulp dry and mealy. Cooking is really a ripening process,
and fruits not sufficiently ripe to eat raw are wholesome
after cooking.
Raw fruits have a much greater tonic value than the
cooked fruit, but to many persons the raw fruit is indigest-
ible; and as cooking softens the fruit and converts the
starch into sugar, it is then more easily digested. As the
cooking process drives out the mineral salts and acids into
the liquid in which the fruit is cooked, this juice must be
served with the fruit, or much of its value is lost. Many of
the valuable mineral salts are found just beneath the skin,
so these should be retained as far as possible.
Most children naturally crave fruit, and this desire
should be gratified and not considered an indulgence. It is
nature's way of demanding this health-giving, bone-build-
ing material. Even babies, after three months old, are
given small quantities of orange or prune juice, gradually
increasing the amount as the child grows older. Fruit
beverages offer an opportunity to introduce acids and salts
into the system. These are always found refreshing. Do
not serve too sweet, or they will not quench the thirst.
Uncooked acid fruits should not be served in combi-
nation with starchy foods, as this frequently causes indi-
gestion. If cereal is to be served in combination with fruit,
the fruit should be cooked, or of a variety which is sweet,
not acid. As fruit contains a quantity of water, very little
should be used when cooking. Sugar should not be added
until the fruit is cooked.
Dried fruits should be thoroughly cleaned, then soaked in
water to cover for several hours, in order to regain the mois-
ture which has been evaporated. They should be cooked
in the liquid in which they were soaked, heating very
slowly and keeping under the boiling point until tender.
The slow cooking develops the natural fruit sugars. Prunes,
raisins, and figs will require no sugar. Other dried fruits
may need a small quantity.
Fruit salads offer splendid opportunities for serving both
fresh and cooked fruits. Such salads may be served as a
salad course or used for dessert. Fruit cocktails are pala-
table and serve as an appetizer for dinner.
[40] MRS. DE GRAF'S COOK BOOK
The addition of sugar to cooked fruit greatly increases
its nutritive value and cooking sugar at a high temperature
in conjunction with the acid of the fruit brings about the
inversion of the sugar, which is one of the first steps in its
digestion.
For this reason jams, marmalades, and preserves are
considered one of the most wholesome ways in which sugar
may be eaten.
If the family does not care for fruits between meals, which
is really one of the best times to eat them, see that fruit in
some form is furnished for at least one meal a day, for it is a
necessary part of the daily diet. Do not consider fruit an
extravagance and an accessory. If we are to have healthy
bodies, fruit is an essential, and although its actual food
value, if fresh, is not high, its health-giving properties are
a necessity.
Orange or Grapefruit in Sections ^
Cut the orange peel in eighths from the stem nearly to
the blossom end. Carefully loosen the peel, then the sec-
tions of orange. Place on a serving plate, placing a table-
spoon of powdered sugar in the center. The peel may be
made to form a border by rolling the points inward around
the base of the orange.
Oranges and Grapefruit
Cut fruit in halves crosswise. Cut a small slice from the
end so fruit will stand level. Loosen the pulp with a sharp
knife, or grapefruit knife. Remove center pith and mem-
brane with scissors.
To Remove Pulp of Orange and Grapefruit for
Salads and Cocktails
Peel the fruit with a sharp knife, cutting close enough to
the fruit so that the juice will run. Cut out each section with
a sharp pointed knife. There will be very little waste and
each section should be whole.
MRS. DE GRAF'S COOK BOOK [41]
Fresh Fruit Cocktail
Select grapefruit, oranges, bananas, pineapple and white
grapes when in season. Use about equal portions of each.
Remove all seeds, membrane and skin. Chill thoroughly,
sweeten if necessary or add maraschino syrup. Arrange in
cocktail glasses; place a cherry on top of each glass. Serve
very cold.
Strawberries Au Naturel
Wash berries carefully but do not hull. Drain until
dry. Place a tablespoon of powdered sugar in the center
of individual service plates. Arrange strawberries around
the sugar and serve.
Melon Cocktail
Have equal quantities of chilled cantaloupe and water-
melon. Cut into balls with a small French vegetable
cutter or cut into half-inch cubes. Arrange in cocktail
glasses; sprinkle lightly with salt.
Melons
Serve all varieties of melons very cold. Cut watermelon
in halves and remove the fruit of each in one piece. Cut in
sections the shape of a piece of pie, remove seeds and
serve. This method disposes of much of the water so
awkward if served on the rind.
Sliced Oranges
Peel oranges with a sharp knife; slice very thin cross-
wise. Arrange on individual plates, sprinkle with powdered
sugar and serve very cold.
Sliced Peaches
Scald fruit 1 minute with boiling water. Dip in cold
water and remove skins. If to stand before serving,
sprinkle with sugar and lemon juice to prevent discolora-
tion.
[42] MRS. DE GRAF'S COOK BOOK
Sliced Bananas
Select ripe fruit. Remove skin and scrape outside of the
fruit. Slice very thin. Do not prepare until shortly before
being served.
Fruit Cocktail, with Sauce
Remove the pulp from grapefruit and mix with diced
pineapple, diced apple and sliced banana. Allow J/2 cup of
mixture to each serving. Chill thoroughly, add cocktail
sauce, also chilled, and serve in grapefruit or red apple
shells or glasses.
Sauce for Fruit Cocktail
% cup tomato cocktail sauce or 2 tablespoons orange juice,
catsup. Y% teaspoon each of salt, pa-
Y cup white grapejuice. prika, sugar and cloves.
1 tablespoon lemon juice. Y teaspoon cinnamon.
Mix thoroughly and chill.
Prunes Stewed
Wash prunes, cover with warm water and soak for
several hours, over night if possible. Heat slowly in water
(in which they were soaked) to simmering point and cook
under boiling point until tender. Rapid cooking destroys
the flavor and appearance of the fruit. Prunes may be
flavored with a small stick of cinnamon or a little lemon
or orange peel. Slow cooking develops the natural fruit
sugars and little if any sugar is required; if sugar is used,
add after prunes are cooked but while still hot; or remove
prunes, add sugar to juice and simmer until juice is some-
what thickened. A fireless cooker is excellent for cooking
prunes. Soak as directed above; then heat to the boiling
point and set in the fireless (without a heated stone) for
several hours.
MRS. DE GRAF'S COOK BOOK [43]
Prune Juice
Wash prunes, cover with warm water and let stand over
night. Heat very slowly to simmering point, cook until
tender; don't boil. No sugar is required. Pour off juice,
straining through fine sieve. The prunes left can be used
for prune desserts requiring prune pulp.
[44] MRS. DE GRAF'S COOK BOOK
Garnishes
To garnish a dish attractively or serve it in an appealing
form adds very little to its cost, takes no very great amount
of time, and makes the food so much more pleasing in
every way. There is nothing which so quickly indicates
the interest the housewife takes in cooking as the manner
in which she serves food. One who has no pride in her
work seldom gives thought to garnishing. Daintily
served foods encourage appetite and aid digestion. This is
why an invalid's tray should always have special atten-
tion, for the tastefully decorated, carefully prepared food
may tempt a delicate appetite. Convalescent children can
often be induced to eat food which appeals to their imagi-
nation, where otherwise the dish would be rejected. A
marshmallow in a hot cup of cocoa, chocolate or milk may
be just the thing to make the beverage desirable.
Many busy home makers are unable to give either time
or thought to elaborate garnishings, but all food may be
arranged with some sort of symmetry which enhances its
appetite appeal. Mashed potatoes may be easily arranged
in a ring on a flat serving dish and the center opening left
large enough to hold buttered peas, string beans, or
asparagus tips. The dish looks attractive and is as quickly
done as arranging in two separate dishes, and there is one
less dish to be washed.
Chops or cutlets can be placed on the platter, one over-
lapping the other in the center of the dish; or placed in a
circle on the platter and the center filled with buttered
peas or mashed potatoes. If roasted potatoes are on the
menu use as a garnish on the platter surrounding the meat.
Or perhaps boiled rice is to take the place of potatoes; if so
butter a custard cup, fill with hot rice, turn out at once
on the meat platter and repeat until all the rice is used, or
arrange in a ring. Thin slices of fried bacon make a good
relish as well as garnish for meat or egg dishes. For
special occasions mashed potatoes can be shaped into
individual cup-shaped forms, brushed over with beaten
egg and then browned nicely on the top grate of a rather
hot oven; fill the center with a cooked vegetable. If
MRS. DE GRAF'S COOK BOOK [45]
stuffed tomatoes are to be the vegetable, use these as a
garnish for the roast. Fried eggplant may be used in the
same manner. Slices of tomato, raw or dipped in crumbs
and fried, are nice served with fried or baked fish or broiled
chicken. In fact, these are only a few suggestions as to
the possibilities for serving food in an appealing way, for
everyday use, which will not require additional labor, such
a factor in these days when there are so many interesting
things to do.
If food is prepared especially for garnishing, it should
always be eatable. Sandwiches tied with ribbons and
attractive bows may make a pretty table, but are certainly
not practical. Have all the decorations desired on the
table, but not on the food unless it is edible.
Slices of hard cooked eggs surrounding a mold of
spinach; radishes cut attractively or plain olives, ripe,
green, stuffed; slices of lemon, sprinkled with paprika for
fish; potato balls dipped in melted butter and finely
chopped parsley.
Vegetable borders are very attractive and offer a
palatable way to use left-overs. The center can be filled
with creamed fish, chicken or veal.
Pork or lamb chops may be served on a thin layer of
tomato sauce or surrounded with spaghetti cooked in a
tomato sauce. Pork chops or sausage may be accompanied
by rings of fried apples.
Small croquettes of rice, fried a golden brown, and cubes
of currant jelly may be served with roast game or fowl.
Fried or baked bananas add greatly to Salisbury steak
(chopped raw beef).
Fruit fritters such as apple, pineapple, orange and
banana may be served with both steak and fried chicken.
Corn fritters can be cooked on a griddle like pancakes, and
are acceptable with almost any kind of meat course. Very
small portions of left-over corn may be made into these
fritters.
For more elaborate garnishing a pastry bag and tube will
be required. Very little practice is required to handle a
pastry bag skillfully enough for these simple decorations.
It takes only a second to fill the bag with creamy mashed
potatoes and when forced through a large star tube, either
[46] MRS. DE GRAF'S COOK BOOK
in a border or cup shape, to be filled with vegetables or
creamed fish or meat, an otherwise commonplace dish will
assume a festive appearance. The pastry bag can be made
at home of heavy canvas, in a cornucopia shape, and the
tubes can be purchased at any household appliance de-
partment. One or two tubes are all that are needed, so it
is not necessary to buy an expensive outfit.
A garnish may be used for appearance only, such as
parsley or slices of lemon; or for a food such as hard cooked
eggs, toast, fritters, etc. Chopped parsley adds flavor as
well as a garnish to many dishes. If lemons are to serve a
double purpose, garnish and for flavor, they should be cut
so the pieces can be handled without soiling the fingers.
Bread for a garnish should be cut the desired shape (tri-
angles, diamonds or rounds) before toasting. Toast is
usually used as a garnish with creamed dishes. French
fried potatoes or potato balls rolled in minced parsley look
and taste well with croquettes, chops, steaks or filets of
fish. Garnishes from hard cooked eggs are numerous;
they may be cut in rings or quarters; or the yolks pressed
through a sieve and the whites finely chopped. Figures
cut from pickled beets or just sliced beets or pickles add an
attractive touch, both as a relish and for contrast of color.
One point to remember is that the garnish should be appro-
priate to the dish and it should not crowd the food it
accompanies.
Savory appetizers or relishes are not difficult to prepare.
Canapes, fish and fruit cocktails, raw oysters or clams are
all used as appetizers to begin the meal, while olives, salted
nuts, spiced fruits, celery, etc., are passed between courses
at the formal meal or with the roast at the informal family
meal.
Canapes are always attractive and very easy to make
and add a pleasing touch to the company dinner. The
foundation is bread cut in small triangles or fancy shapes
and either spread with butter on one side only and deli-
cately browned in the oven, or toasted on one side, or
fried in deep fat. The filling is spread on the untoasted
side of the bread if the first or second method is used. A
garnish of some kind is added for the general appearance;
it may be olives, ripe, green or stuffed; or pickles cut to
MRS. DE GRAF'S COOK BOOK [47 ]
look like a fan; or tiny cheese balls rolled in chopped pars-
ley; bits of hard cooked egg; minced green pepper or
pimento or almost anything your fancy dictates. Serve
these canapes on small plates with or without doilies.
Fish cocktails may be served in long stemmed wine or
cocktail glasses or small sherbet cups; fish and fruit cock-
tails should be served very cold. Each cocktail glass
should be set on a small plate and a doily under each
glass adds to the general appearance.
Whipped cream forced through the pastry bag, using a
star tube, makes a very tempting decoration for desserts.
All gelatin puddings can be attractively served in this
manner; also fruit salads, and even the more humble
stewed prunes or apple sauce, will look more dainty and
tempting garnished, and may be served as a dinner dessert.
Whipped cream not only adds to the appearance of a dish,
whether a pastry bag is used or it is arranged with a spoon,
but also adds to the food value of the dish with which it is
served.
Very thick mayonnaise may garnish a salad or fish, either
forced through a pastry bag or used plain.
Cold meats are improved in appearance if served with
rings of green peppers or pimento or crisp lettuce leaves,
with a spoonful of some relish, such as chutney, chili
sauce, horseradish, or pickles placed in the center of each
leaf. Olives, radishes or fringed celery also add to the
appealing appearance of many meat and fish dishes, as
well as salads.
Cakes can be very effectively decorated with candied
fruits, walnuts, blanched almonds and pecans. Angelica
or thinly sliced citron may be soaked in warm water, dried
thoroughly, then cut into leaves of any desired form. Tiny
colored candies and marshmallows may be used to trim
cakes for children. Also the pastry bag and star tube will
be found useful for decorating small cakes, even if the
operator has very little skill in the manipulation of this
implement.
Chopped nut meats sprinkled over fruit salads, coffee
cakes, or cake icings all add to the dainty appearance of
the food.
Immaculate linen, attractive dishes, shining glassware,
[48] MRS. DE GRAF'S COOK BOOK
all add to the attractive appearance of the table, and these
need not necessarily be of the expensive variety.
One important thought to keep uppermost is the fact
that pleasing looking food creates an appetite and starts
the digestive fluids, thereby making food more easily
digested, so the subject of appearance is well worth some
consideration, not just for occasions, but for every day.
How to Prepare Radishes for a Garnish
Wash well, cut a thin slice off the tip and remove the
root; with a sharp knife score the skin into six or seven
sections, extending about two-thirds of the way down the
radish. Then loosen the skin on each section, place in cold
water and the sections will stand out like the sections of a
flower.
How to Prepare Pickles for a Garnish
Select pickles of uniform size; cut lengthwise, beginning
at the top, into very thin slices without cutting com-
pletely through at the end; spread out like a fan.
To Render Uncooked Vegetables Crisp
Put into very cold water, adding a slice or two of lemon
and allow to stand an hour or more.
MRS. DE GRAF'S COOK BOOK [49]
Appetizers
Cream Cheese Canape
Spread rounds of bread with softened cream cheese,
place a slice of tomato over it; put thick mayonnaise
forced through a pastry bag with a star tube, to form a
border around the tomato. Garnish with tiny cheese balls
rolled in minced parsley.
Grated Cheese Canapes
Spread rounds of bread lightly with French mustard,
sprinkle with finely grated cheese and minced stuffed
olives. Sprinkle with paprika*
Crab or Lobster Canape
Cut out rounds, diamonds or hearts of bread % mcri
thick and 2 inches in diameter. Brush with butter and
brown, on one side only, in the oven. When cold spread
untoasted side with minced crab or lobster mixed with
mayonnaise. Garnish with minced green peppers or
chopped olives.
Shell Fish Canape
Lobster, crab or shrimps minced very fine and mixed to a
paste with a well-seasoned mayonnaise. Spread on the
prepared bread and garnish with stuffed olives. Or for a
more elaborate canape, the bread may first be spread with
a thin layer of caviare, then the fish mixture. Any cooked
fish such as halibut, salmon or tuna may be used in place of
crab or lobster.
Sardine Canape
Bone and mash sardines; season with lemon juice and
Worcestershire sauce. Mix to a paste and spread on the
prepared bread. Garnish with hard cooked eggs pressed
through a sieve or gherkins cut in fan shapes.
[50] MRS. DE GRAF'S COOK BOOK
Anchovy Paste
Cut slices of bread into desired shapes; brush with butter
and toast on one side. When cold spread untoasted side
with anchovy paste; garnish with rings cut from whites of
hard cooked eggs and grated yolks. Stuffed olives may
also be used as a garnish.
Caviare and Egg Canapes
Cut thin slices of graham or whole wheat bread. Butter
each side and brown delicately in the oven. Allow half a
hard cooked egg for each service. Remove yolk, mash and
mix with an equal quantity of caviare. Fill each half of
egg white with the mixture, heaping it high in the center.
Chop equal quantities of pimentoes and onions cut very-
fine. Season with a little mayonnaise. Spread on the
bread, set the stuffed egg in the center and garnish with
slices of stuffed olives.
Smoked Salmon Canapes
Cut fresh bread in half inch slices, then cut round with a
biscuit cutter. Spread both sides with butter and brown
in the oven or fry in a frying pan. Allow one hard cooked
egg for two persons. Chop the white fine and press the
yolks through the potato ricer or coarse sieve. Place thin
slices of smoked salmon on each round of bread; arrange
a border of the egg white around the edge of the bread
and sprinkle the sifted yolk over the top of the salmon,
keeping most of it in the center. Serve on individual
plates.
Anchovy Eggs
Cook eggs under boiling point at least 30 minutes.
The yolks will then be crumbly. When cooked place in
cold water to chill and prevent yolks turning dark. Cut in
halves lengthwise. Remove yolks, mash and moisten with
thick mayonnaise and season with anchovy -paste. Fill
the egg white halves with this mixture, completely cover-
ing the top and heaping it in the center. Set each half on
a round of bread which has been lightly toasted on one
MRS. DE GRAF'S COOK BOOK [51]
side. If egg does not set level cut off a small slice at the
base. Arrange 2 slices of anchovies over the top of
each egg.
Stuffed Eggs
Cook eggs under boiling point at least 30 minutes.
When cooked place in cold water to chill and prevent
yolk from turning dark. Cut in halves lengthwise. Remove
yolk, mash and moisten with thick mayonnaise. Allow
2 stuffed olives for each half of egg. Chop olives, add
to yolks. Fill the egg white halves and serve on a small
heart of lettuce leaf. Garnish with ripe olives and sweet
pickles cut in fan shapes.
Cheese Relish
1 small breakfast cheese. % cup of chopped nuts.
2 tablespoons butter. ^ teaspoon chopped parsley.
1 teaspoon onion juice.
Cream the butter and cheese, add onion juice, nuts and
parsley. Form into a loaf and slice or mold into balls
and roll in nuts. Serve with salads.
Oyster Cocktail
Chop pimentoes or green peppers very fine; add 1 cup
tomato catsup or tomato sauce; season with 1 teaspoon
onion juice, a few drops Worcestershire sauce, a teaspoon
of grated horseradish and a dash of paprika. Add 1
cup of small fresh oysters, drained of all liquid. Any
diced or flaked fish may be used in place of oysters.
Louis Cocktail Sauce No. 1
Mix J^ cup chili sauce or tomato catsup with > cup of
well-seasoned mayonnaise and >^ cup of whipped cream.
Add 1 cup of diced lobster, shrimps or shredded crab.
Sufficient for 4 persons.
Louis Cocktail Sauce No. 2
Mix J^ cup of tomato catsup with ^ cup of French
dressing; add 1 teaspoon oinion juice and 1 teaspoon of
Worcestershire sauce. To use for flaked fish or shell fish
cocktail.
CHAPTER THREE
SOUPS WITH STOCK
SOUPS WITHOUT STOCK
CREAM SOUPS
PUREES
CHOWDERS
[54] MRS. DE GRAF'S COOK BOOK
Good Soup the Best Stimulus to a Good Dinner
HE best type of soup to use for a dinner menu is
one made of a meat stock foundation. These
soups should not be confused in food value with
heavy chowders, purees or the various cream
soups and should be classed as accessories instead of
foods. The foundation for this type of soup is a meat
stock. Clear soup has its place at the beginning of the
dinner because it is a valuable appetizer, acting as a
stimulant rather than as a nutrient, and being quickly
assimilated, prepares the way for the dishes which are
to follow.
Under the ordinary conditions of a dinner, a soup is
intended to gratify, not satisfy, hunger. It stimulates
the flow of the digestive juices. When the dishes which
follow soup are of a hearty nature, the soup should be
light and clear, not necessarily nutritious. Water cannot
dissolve the fiber of meat, and as the fiber holds most
of the nourishment, a meat stock has little food value.
Where a soup is to form the main dish for luncheon it
should always be of a nourishing character, such as cream
soup, puree or chowder.
The flavor of a good stock depends upon the amount of
"extractives" that have been obtained during the cooking
process. "Extractives" are that part of animal food which
gives distinctive flavor and acts as a stimulant to the
appetite and as an aid to digestion.
Meat stock should always be made the day before it is
required, as a good result can only be obtained by long,
slow cooking. It is only by this means, too, that the fat
can be removed from the top of the stock. A good stock
is strong, well flavored and free from grease. There are a
number of kinds of stock.
The first and best stock is made from uncooked meat
and bones, well flavored. This forms the foundation for
consomme, bouillon, etc. A second stock may be made
of the meat and bones left from this first stock by recook-
ing with water and a quantity of vegetables. This soup
depends mainly upon the vegetables for flavor.
MRS. DE GRAF'S COOK BOOK [55]
Stock may be made from the left-overs of cooked meats,
bones and vegetables. Such stock can be used not only for
soup but as a foundation for gravies and savory sauces.
Stock may be made of vegetables, water and seasonings.
This makes a very palatable and easily prepared soup. Fish
stock is made from fish, shellfish or from the trimmings of
fish, and well flavored with vegetables. This stock forms
a base for soup or fish sauces.
Stock made of the left-overs of poultry is quite satis-
factory. Brown stock is made principally of beef bones and
meat, while white stock is made of mutton, lamb, poultry,
veal or rabbit. Glaze is a stock which has been reduced in
quantity by slow cooking, and when cold forms a solid
jelly. Freshly made soup stock may be poured into
sterilized jars sealed and set aside for future use. It will
keep the same as any canned fruit or vegetable.
Consommes are made from the first stock, which has
been made clear by adding the whites and shells of eggs;
usually some characteristic flavoring is added to give a
distinguishing name, such as Consomme Julienne (with
shredded vegetables), or it may be served plain, but
should be well seasoned. Broths are made from the first
stock; they should be well flavored with vegetables, and
may be thickened slightly by adding sago, rice, pearl
barley, etc. Bouillon is a broth made from beef. It is not
cleared, as for consomme; it should be well flavored with
vegetables and may be served plain or with the vegetables
finely diced or with rice, sago or pearl barley. Thick soups
are made from meat stock which has been thickened by
adding corn starch, arrowroot or a quantity of sago,
tapioca, rice, pearl barley, etc. These thickening sub-
stances add somewhat to the food value of the soup, but
not sufficient to place them in the same class with cream
soups and chowders.
The meat from which soup is made lacks flavor, but still
contains most of the necessary food value. It should be
well seasoned to supply the flavor which has been extracted
and may be used for croquettes, timbales, or minced and
served with savory sauces.
To obtain the flavor of the meat and bones they should
be cut in small pieces and all but a small portion of the lean
[56] MRS. DE GRAF'S COOK BOOK
meat should be covered with cold water and allowed to
soak for at least an hour. The meat which has been re-
served should be dredged with flour and browned in hot
fat. Add the cooked meat to that which is soaking in cold
water; pour over one cupful of water and simmer for a few
minutes to obtain all the browned material, which adds
color and flavor to the stock.
Set the soup kettle over the fire, add the seasoning and
bring slowly to the boiling point only, then simmer gently
several hours. Soup stock should never boil, as that would
make the meat tough and would keep most of the juices in
the meat instead of extracting them, as desired; also the
salt has a tendency to draw out the juices and may be
added to the cold water when soaking the meat.
The vegetables added for flavor should be finely chopped
and sauted, in beef dripping or a portion of the suet, for
about 5 minutes, then added to the stock. When cooked
the soup should be strained and set aside to cool; the coat
of fat which will cover the top should be removed and then
the stock is ready for use for the various soups. Pearl
barley, rice, etc., should be previously cooked or partially
cooked, then added to the stock. Vegetables should be
finely diced or cut in thin strips, so that a very short length
of time only will be required to cook them. The vegetables
used to flavor the stock when first preparing will not take
the place of vegetables served in the soup. The first are
used for flavor only. The second to serve in the soup and
to give additional flavor.
MRS. DE GRAF'S COOK BOOK [57]
How to Prepare Nourishing Soups Without
Stocks
Soups without stock include all cream soups, chowders
and purees. This type of soup is both substantial and
nourishing and is served at luncheon or where the meal to
follow is not hearty. Or cream soups may be served for
informal dinners to furnish a substantial dish so that the
dinner itself will not require so generous an amount of the
more expensive meat or meat substitute. Cream soups
and chowders are both popular and very easily made.
The foundation of a cream soup is a thin white sauce;
cooked vegetable pulp or puree is added for flavor. The
careful housewife will plan in advance to cook sufficient
vegetables at a previous meal to prepare these soups.
Many times left-over vegetables are improved by further
cooking, since in order to make really good cream soup the
vegetables should be so soft that they will easily pass
11- T 1 ! i r
through a sieve or puree strainer. Ine outer leaves or
celery, the tough ends of asparagus, the discarded leaves of
lettuce, will all give sufficient flavor to make a delicate,
appetizing cream soup. Vegetables that would otherwise
be thrown away may be utilized most satisfactorily in this
manner. When possible use the liquor in which the
vegetables were cooked, together with milk when making
the foundation white sauce, as it adds more flavor. Strictly
speaking, cream soups should contain only pureed vege-
tables, meats or fish, but are more substantial if a part
of the ingredients used are chopped very fine and added to
the soup. When using canned vegetables for making soups
the liquor should be discarded whenever possible, as it
usually imparts a "canned" taste not at all palatable. The
exceptions would be corn and tomatoes. These soups are
improved if a small quantity of whipped cream is added
just before serving, or a teaspoon of the whipped cream
may be used as a garnish for each service.
When preparing cream soups the vegetables should be
rubbed through a coarse seive and heated before making
the white sauce. The sauce should be made just before
[58] MRS. DE GRAF'S COOK BOOK
serving time and then the two ingredients combined.
Cream soups will not curdle if made by this method. If
allowed to stand any length of time they are apt to
separate, so should not be made until required.
Purees are usually made of vegetables such as dried
beans, dried peas or potatoes and are a form of cream soup
and very nutritous.
A puree should be about as thick as a cream soup, there-
fore but little thickening is needed; but it will separate if no
thickening is used.
Bisques are made of fish, usually shell fish. They have
as a base a thin sauce. Clams, oysters or diced lobster or
crab are added to a white sauce and the whole well
seasoned.
Chowders are very substantial and are almost a meal in
themselves when served with bread and butter. These
soups make a very satisfactory luncheon or supper dish.
Standard Brown Soup Stock
3 pounds of shin of beef or 3 whole cloves,
other muscular portion. ^ teaspoon white pepper.
3 quarts of cold water. % cup each finely chopped
1 tablespoonful salt. carrots, celery, onion and
4 pepper corns or turnip.
Cut the meat in cubes. Remove about % of the meat
and dredge this with flour and brown in hot beef drippings
or fat. Add 1 cupful of cold water and simmer about 10
minutes. Cover the rest of the meat and cracked bones
with cold water and soak for at least an hour. Add the
browned meat and seasonings and bring slowly to the
simmering point, cooking between 4 and 5 hours. Do not
boil. Strain, set aside to cool and remove fat. The stock
is now ready for many varieties of soup.
Mulligatawny Soup
1 quart of brown soup stock. 2 tablespoons butter or sub-
1 cup strained tomatoes. stitute.
34 cup each chopped carrots, 2 tablespoons flour.
celery, onions, greenpepper. 1 teaspoon curry powder.
1 cup cooked meat or chicken
cut in dice.
Add tomatoes, vegetables and diced meat to soup stock
and heat to the simmering point. Cook 30 to 40 minutes.
MRS. DE GRAF'S COOK BOOK [59]
Soften butter, add flour and curry powder and mix until
creamy. Slowly pour 2 cupfuls of the hot soup over flour
mixture, stirring until smooth; then add to soup, cook for 5
minutes and serve.
Onion Soup
1 quart or 4 cups of brown 2 tablespoons shortening,
stock. 4 tablespoons grated cheese.
2 medium sliced onions.
Melt the fat and add onions; fry until a golden brown.
Add the soup stock and simmer 30 minutes. Have the
cheese in a bowl and sprinkle 1 tablespoon of grated
cheese on each service of soup.
Creole Soup
3 cups of brown stock. 2 teaspoons Worcestershire
1 cup strained tomato. sauce.
1 onion minced. 1 A cup cooked rice.
Add ingredients to brown stock, heat and serve.
Julienne Soup
4 cups brown stock. K cup cooked peas.
Y* cup each cut carrot, turnip
and potato.
Cut the vegetables in thin pieces about the length of a
match and twice as thick. Parboil about 5 minutes,
then add to hot soup and simmer 20 minutes. Add peas
and serve.
Oxtail Soup
1 small oxtail. M teaspoon pepper.
2 quarts of brown soup stock. 1 tablespoon Worcestershire
% cup each chopped carrots, sauce.
turnips, onions, celery. 1 tablespoon lemon juice.
Yz teaspoon salt.
Cut oxtail in small pieces. Dredge with flour and brown
in hot fat. Add 1 cupful of cold water and simmer 10
minutes. Add soup stock together with remaining
ingredients. Simmer 1 hour or more.
[60] MRS. DE GRAF'S COOK BOOK
Consomme
1 knuckle of veal. 3 whole cloves.
1 pound beef. ^ bay leaf.
3 quarts of cold water. 1 tablespoon salt.
I /L cup each diced carrot,
onion and celery.
Cut meat in cubes, also cut off all meat from the knuckle.
Dredge with flour and fry in hot beef suet until brown on
all sides. Pour over 1 cupful of cold water and simmer
10 minutes. This will give a rich color to the soup.
Crack the knuckle, put into a kettle with meat and
remaining ingredients. Bring slowly to the simmering
point and cook between 4 and 5 hours. Do not boil. A
bit of thyme, summer savory and marjoram will add a
delicate flavor. When cooked strain and cool. Remove
fat, then add the slightly beaten white of 1 egg. Return to
the fire and bring to the boiling point, stirring frequently.
Strain again before serving. This will clear the soup.
When cold consomme should form a perfect jelly which
may be cut into cubes and served cold in hot weather.
Emergency Soup Without Stock
Yz cup carrot, finely chopped. 4 cups water.
Yz cup turnip, finely chopped. 4 tablespoons butter or butter
1 cup of celery, cut in small substitute.
pieces. 1 teaspoon chopped parsley.
1 cup potato, cut in small 1 teaspoon salt.
cubes. Y% teaspoon pepper.
1 onion, sliced.
Prepare vegetables before measuring. Melt butter,
add all vegetables except potatoes and cook over a low
fire about 10 minutes, stirring often. Add potatoes and
water and simmer about 40 minutes, or until vegetables
are tender. Add parsley and serve.
Foundation Recipe for Cream Soups
2 cups milk. 2 cups water in which vegetable
2 tablespoons butter or sub- was cooked.
stitute. 1 teaspoon salt.
2 tablespoons flour. ^ teaspoon pepper.
1 cup vegetable pulp.
Chop vegetables fine, add about 3 cups of water and cook
until tender. Rub the cooked vegetable through a coarse
MRS. DE GRAF'S COOK BOOK [61]
sieve. Melt the butter, add the flour, mix until smooth,
then cook until it bubbles; add cold milk and stir until
mixture thickens, then add seasonings. Heat the vege-
table pulp in the water in which it was cooked. Combine
mixtures and serve. Milk may replace the vegetable water
and finely diced chicken or flaked fish the vegetable pulp.
Left-over vegetables can be strained and used.
Cream of Tomato Soup.
2 cups milk. 2 cups strained tomato.
2 tablespoons butter or sub- 1 teaspoon salt.
stitue. y% teaspoon pepper.
2 tablespoons flour.
Melt butter, add flour, mix until smooth, then cook
until it bubbles; add cold milk and stir until mixture
thickens. Add seasonings. Just before serving add hot
tomatoes. Do not cook after combining mixtures. Made
in this manner the soup will not curdle.
Split Pea Puree
1 cup split peas. ^ sliced onion.
6 cups water or half stock and 1 tablespoon butter or sub-
half water. stitute.
Yz teaspoon salt. 1 tablespoon of flour.
2/8 teaspoon pepper.
Cover peas with cold water and soak over night. In the
morning drain and add the cold water or stock, seasonings,
onion and if wished a small piece of salt pork or bacon.
Heat to the boiling point then simmer about 2 hours.
Press through a coarse sieve. Melt butter, add flour,
mix until smooth, then gradually add hot soup and bring
to the boiling point. Serve with croutons.
Croutons
Cut stale bread in ^ inch slices and remove crusts.
Spread thinly with butter on both sides. Cut into small
cubes, place in a pan and bake until dry and a delicate
brown, having a slow oven.
[62] MRS. DE GRAF'S COOK BOOK
Clam or Fish Chowder
2 cups of clams or fish. 2 cups milk.
2 cups raw potatoes, cut in dice. 4 crackers.
^ cup salt pork, cut in small 1 tablespoon butter or sub-
pieces, stitute.
1 onion, sliced. 1 tablespoon flour.
Put salt pork in a pan and heat slowly to extract the fat;
add sliced oinion and cook until a golden brown. Add 2
cups of boiling water to the potatoes and cook 5 minutes,
add the salt pork and onions to the potatoes and simmer
until the potatoes are tender but not broken. Melt the
butter, add flour, mix until smooth, add cold milk and
stir until creamy. Combine mixtures, season and add
clams or fish. Cook 5 minutes. Add crackers, split and
cut in quarters. Strained tomatoes may replace the milk
if desired.
Corn Chowder
1 cup canned corn. 2 cups milk.
2 cups raw potatoes, cut in 1 tablespoon butter or butter
cubes. substitute.
^ cup salt pork, cut in small y% teaspoon salt.
pieces. y% teaspoon pepper.
1 onion, sliced.
Put salt pork in a saucepan and cook to extract the fat;
add onion and cook until golden brown, about 5 minutes;
parboil potatoes in boiling water to cover 5 minutes;
add to salt pork and onion. Cook until potatoes are
tender. Melt the butter, add flour, mix until smooth, add
cold milk and stir until creamy. Add seasonings and
combine mixtures.
Onion and Potato Soup
1 onion, sliced. 2 cups boiling water.
1 cup celery, cut in }/% inch 2 tablespoons butter or sub-
pieces, stitute.
2 cups raw potatoes, cut in 2 tablespoons flour,
cubes. y^ teaspoon salt.
2 tablespoons shortening. y% teaspoon pepper.
2 cups milk.
Melt shortening, add onions and celery; cook about 10
minutes, stirring often. Add flour, mix well and cook until
frothy, then add cold milk; cook until thick. In the mean-
time parboil the potatoes in boiling water about 5 minutes;
combine ingredients, season and serve.
CHAPTER FOUR
BREAKFAST
CEREALS
VARIOUS WAYS OF SERVING EGGS
HOW TO MAKE OMELETS
[64] MRS. DE GRAF'S COOK BOOK
Breakfast One of the Important Events
of the Day
REAKFAST in most homes is, without doubt, the
simplest meal of the day and one requiring the
least thought and effort in preparation. But
when we consider the fact that breakfast is
also the first meal of the day and is the one that should
furnish the necessary food principles to the body to aid it
in starting and carrying on the work for the day, we can
readily understand the importance of this meal and why
it is necessary to begin the day with proper food. By
this is meant a meal containing the essential food ele-
ments to furnish heat and energy and to repair and build
the muscles and tissues that are constantly being worn out.
The right food leads to efficiency in one's work, for the
body, like an engine, must have fuel, which is furnished
by the food we eat. And if the food is not of the proper
kind to supply the bodily needs it is going to suffer from
lack of fuel.
Of course, several factors, such as age, sex, muscular
activity and climate, determine to a large extent the
amount and kind of food required by different individuals.
For instance, a man doing hard, muscular labor out of
doors would require more food and food containing more
of the muscle building qualities, such as meat or eggs;
while a man doing office work would need less food be-
cause his muscular activity is not so great and, working
indoors, he does not require so much of the heat pro-
ducing foods. It is often remarkable the amount of food
growing children eat, but the active child requires energy
giving foods, particularly if much time is spent out of
doors in active play.
The right kind of food, properly prepared, keeps the
body in a healthful condition. And a healthy body is
able to resist and throw off disease; an undernourished
body is very susceptible to germs and will not recover
from a severe illness -so readily as one that is properly
nourished and kept in a resistant condition.
MRS. DE GRAF'S COOK BOOK [65]
Many persons consider breakfast of so little importance
that they omit this meal entirely. This seems a mistake,
for in the morning the stomach is practically empty and,
in order "to start the day right," some food should be
taken unless for some good reason a physician has advised
otherwise.
Again, breakfasts are often eaten very hurriedly, which
is wrong. In order to receive the greatest benefit from
the food, it should be thoroughly broken up in the mouth
so that the digestive juices may begin their action. If
food is not broken up before entering the stomach it
must be done there, and this means a strain on that organ;
overwork will gradually cause it to weaken; so in time the
stomach will not be able to perform its functions properly.
It may seem difficult to get the variety in our breakfast
menus that the large number of luncheon and dinner dishes
afford, because there is a limited number of so-called
typical breakfast dishes. But there is an endless variety
of methods of preparing these different foods, so that there
is really no need of monotony at this meal.
Fruit, toast, cereal and coffee is the breakfast of the
average city dweller; eggs, creamed dishes, ham, bacon,
etc., for those who require a hearty meal.
Fruit is valuable in the diet for the acid and minerals
it furnishes the body, and also to act as body regulators.
Taking fruit on an empty stomach is more effective than
when eaten after a heavy meal. The acids in fruits act as
a stimulant and aid digestion. When cereal is served it
may furnish the principal part of the meal, for it furnishes
starch, the heat and energy producing food, as well as
the minerals that are so necessary to the body. If properly
cooked cereals are very palatable and very easily digested.
Cocoa, chocolate or milk supplies a food drink and taken
with toast or rolls and butter constitutes a light meal.
Eggs and meat furnish the tissue building elements.
With the many different kinds of fruits and cereals and
the various methods of preparing them the housewife
should be able to have almost as wide a variety of dishes
for her breakfast menus as for luncheon and dinner.
[66] MRS. DE GRAF'S COOK BOOK
Cereals, Fuel Foods
Cereals are fuel foods and when properly cooked about
90 per cent of the organic matter is assimilated. They
supply actual nutriment to the body more economically
than any other class of food.
Wheat, corn, rice and oats are the most widely used;
oats and cornmeal, having more fat than other cereals,
are particularly desirable for winter foods, although ex-
perience has proved that oatmeal mush is acceptable for
active children all the year round. Cornmeal and oats
are valuable when the menu lacks meat. Many cereals
contain protein, which, together with the starch, make
them of great food value; in fact, they contain in varying
proportions all the essential qualities to support life.
One of their greatest values lies in the mineral salts they
supply. These salts are essential in the diet of growing
children for their bone building qualities.
Because they are rich in starch, cereals must be thor-
oughly cooked. It is safe to double the time for cooking
as directed on the package. When they are not sufficiently
cooked it is difficult for the digestive juices to penetrate
the raw starch, and the body will not get the full benefit
of the heat and energy this food contains.
Cereals should be cooked in a quantity of boiling water,
the amount varying with the kind of cereal to be cooked.
The coarser the grain, the more water required for
cooking. Whole or coarse grains are improved and require
less time for cooking by soaking in cold water; very fine
grains may be mixed with cold water before adding to the
boiling water to prevent the formation of lumps. All
others should be added slowly to the boiling water, stirring
constantly. Cook directly over the flame until boiling
point is reached and boil five minutes. Then place over
hot water, cover closely and cook the required length of
time. A double boiler is a necessity when a fireless cooker
is not used. It is impossible to cook cereal properly
directly over the flame for any length of time, for it will
burn before the cereal has cooked sufficiently. Cereals
should be cooked stiff enough to chew. The fireless cooker
MRS. DE GRAF'S COOK BOOK [67]
is an excellent medium for cooking cereals. The longer
they are cooked the more digestible and palatable they
will be.
When cereals are to be used in the form of gruels for
children and invalids the cooking is more important than
when used by people in normal health. It should be
cooked much longer, then strained to remove all of the
tough outer coat of the grains. To this strained mush is
added milk to make the desired consistency a very thin
gruel for young children, and of a thicker consistency for
invalids or elderly persons if to be eaten from a spoon. It
is most important that the cooking be long enough to
change the starch to a nearly soluble condition, otherwise
it will be indigestible. A good rule is to cook them until
the cereal forms a jelly-like mass. If cereals are to be
eaten every day offer a variety. The family may easily
tire of one kind served too often. Most cooked cereals
may be molded, sliced and fried, and served with syrup
or eaten with meats to take the place of vegetables. A
portion of cooked cereal may replace an equal amount of
flour in making muffins or griddle cakes.
Uncooked cereals are often used as a base for steamed
puddings or cookies.
Keep cereals in a cool dry place, closely covered to
protect them from dust.
General Directions for Cooking All Breakfast Cereals
Put water in upper part of a double boiler; add salt
and when boiling rapidly slowly add the cereal so as not
to retard boiling Stir constantly, cooking directly over
the flame for 5 minutes; then set over the hot water or in
the fireless and cook without stirring and closely covered
for the required length of time.
68 J
MRS. DE GRAF'S COOK BOOK
Time Table for Cooking Breakfast Cereals
Kind
Quantity Salt Water Time
Farina and Wheat
Germ .......... ^ cup 1 teaspoon
Rolled Oats ....... I cup 1 teaspoon
Rolled Wheat ..... 1 cup 1 teaspoon
Oatmeal .......... X CU P 1 teaspoon
Cornmeal ........ ^ cup 1 teaspoon
Fine Hominy ..... ^ cup 1 teaspoon
Coarse Hominy. . . 1 cup 2 teaspoons
Cracked Wheat ... X CU P 1 teaspoon
2 cups
2 cups
IX cups
2 cups
2 cups
2 cups
4 cups
2 cups
30 min.
30 min.
20 min.
3 hours.
3 hours.
1 hour.
3 hours.
3 hours.
Dotted Rice
Wash rice in several waters until, when rubbed between
the hands in clear water, no further cloudiness appears.
Cook in an abundance of rapidly boiling water, using at
least four times as much water as rice. Add the rice to the
boiling water a little at a time so as not to lower the tem-
perature. Boil from 15 to 30 minutes, or until the rice
is tender, then add salt. The time required for cook-
ing depends upon the age of the rice. The older the rice
the longer it will take to cook until soft. The boiling
should be so violent as to keep the rice agitated and the
grains well separated from one another.
To test, press a few grains between the fingers, and when
it is soft all through drain the rice through a colander and
set over steam or in a moderate oven for a few minutes to
dry. If it is found necessary to stir while boiling, use a
fork, stirring gently so the kernels will not be broken. If the
rice has been well cooked, even when cold each kernel
should be dry and distinct. Before adding boiling water
to the kettle, grease the bottom of the utensil and the
rice will never stick.
The water left from boiled rice has far too much starch
to be wasted. It makes a very good starch for very sheer
materials. Cooked down until thick, it makes a good
foundation for all kinds of soups or sauces. If allowed to
cool, it will form a jelly. This water should be used at
once, for it sours very quickly.
MRS. DE GRAF'S COOK BOOK [ 69 j
Boiled Rice Oriental Method
1 cup rice. 1 teaspoon of salt.
2 cups cold water.
Wash rice in several waters or until all cloudiness dis-
appears. Place in a saucepan with the cold water, cover
closely and set directly over the fire. Boil about 10
minutes, then reduce heat and steam 10 minutes more.
Add salt during the last 10 minutes' cooking.
[70] MRS. DE GRAF'S COOK BOOK
Food Value and Various Ways of
Serving Eggs
Eggs contain water, mineral and two chief elements of
nutrition, protein and fat. The protein of eggs is more
easily digested than that of meat. For that reason eggs
should be used freely during the summer, particularly
in sections where the weather is hot.
Being a highly concentrated food, eggs lack bulk, so
should be served with foods that supply this need.
Eggs are really a necessity with the average family, and
there is no other article of food more indispensable to the
art of cookery. They are used to thicken sauces and
custards; to clarify soups; to keep a coating of crumbs on
all breaded foods, such as cutlets, croquettes, etc.; to leaven
sponge cakes; to make souffles puffy and light; doughs and
batters firm in texture in fact, the use is almost limit-
less. It may seem a very ordinary process just to boil eggs;
however, comparatively very few people do this correctly.
Cooking at a low temperature is absolutely essential if
eggs are to be rendered digestible. Raw eggs are very
easily and quickly digested. Heated to about 134 degrees
F. the white of the egg will be a semi-liquid, the yolk
liquid, very easy to digest. Heated to 160 degrees F.
the white of the egg will be of a tender jelly-like consist-
ency, the yolk soft, also easily assimilated. Heated to
212 degrees F., or the boiling point, and kept at this
degree of heat for several minutes, the yolk becomes hard,
the white tough and difficult to digest. Cooked for any
length of time at the boiling point they become very
hard and tough and decidedly indigestible. These facts
are worthy of consideration, particularly if you are cooking
for children, elderly persons or those with weak stomachs.
These principles will apply to all egg cookery.
When other ingredients are used in combination with
any number of eggs the heat must be moderate if the
result is to be successful. Custards, timbales, sponge
cakes, ometlets, etc., all are tough if cooked at a high
temperature. During the spring and summer when eggs
MRS. DE GRAF'S COOK BOOK [71]
are not so high in price the thrifty housewife will pack them
for use during the winter months. Of course, perfectly
fresh eggs have the best flavor and for table use the packed
eggs will never be as palatable as fresh ones. But for
making cakes, muffins, griddle cakes, custards, puddings,
etc., the packed eggs will be just as satisfactory as the
fresh and at one-half the price. With a case or more of
packed eggs, a small family may have, at a moderate cost,
their favorite cake or pudding, the crisp, tempting waffles,
cream puffs, popovers or omelets with just as satisfactory
results as if made from fresh eggs. There is a prejudice
against packed or cold storage eggs which should not
exist.
The practical housekeeper realizes their value for cook-
ing purposes and knows that it is not logical to use these
eggs for the table, for their flavor is impaired; but, com-
bined with other ingredients, this lack of flavor has no
disadvantage.
Eggs may also be used to replace meat. There are few
persons who do not like them, but if served in the same
way too often, egg dishes become monotonous. There are
many dishes, offering unlimited variety, which should be
found on the weekly menu.
Soft and Hard Cooked Eggs
To cook eggs soft they should be dropped into a kettle
containing enough boiling water to completely cover them
and allow them to stand in the hot water for 10 minutes,
having the kettle closely covered and no fire under the
kettle. This will give you the soft egg with the white
cooked to a jelly-like consistency. If desired cooked
longer, keep a very low fire so that the water will not reach
the boiling point and cook 12 to 15 minutes. Cooked in
this manner the egg will be firm but mealy, not tough, and
is digestible.
Or cover eggs with cold water and when boiling point
is reached remove from the fire. They will be just right
for soft cooked eggs. If desired medium or hard, let stand
from 10 to 15 minutes in the hot water. Keep kettle
closely covered and in a warm place on the stove or over
the lowest heat possible sufficient to keep the water hot
[72] MRS. DE GRAF'S COOK BOOK
only. If eggs are to be used for salad or garnishes, let
them cook under the boiling point half an hour. Plunge
into cold water at once so the yolk will not turn dark.
Poached Eggs
To poach eggs, fill a deep frying pan ^ full of water, add
]/2 teaspoon of salt. When water is boiling, break egg in a
saucer and carefully lower into the water. Baste the yolks
once or twice to cook the tops. The water should not boil
after the eggs have been added, but kept at the simmering
point. Cook until the white is firm, then remove carefully
with a perforated spoon or skimmer to slices of buttered
toast.
Poached Eggs with Spinach
2 cups of cooked spinach, 4 poached eggs.
chopped fine. 2 tablespoons grated cheese.
}/2 cup of medium white sauce.
For sauce melt 1 tablespoon of butter or substitute, add
1 tablespoon of flour; mix until smooth and free from
lumps; set over fire and cook until frothy; add J^ cup cold
milk and cook, stirring constantly until thick; season with
Yl teaspoon salt Y% teaspoon pepper; mix spinach and
white sauce and heat thoroughly; turn onto a serving
platter and flatten down with spoon. Place poached eggs
on top, sprinkle with grated cheese, set in the oven a few
seconds to partially melt cheese. Garnish with toast
points and serve.
Scrambled Eggs
Scrambled eggs, when properly cooked, are a delicious
creamy dish; if cooked at a high temperature they become
a stringy mass which is neither palatable nor easily di-
gestible. A very easy way to prepare scrambled eggs is
to use the double boiler and cook the eggs over hot water.
If the result is to be a creamy mixture, care must be taken
not to cook them too long.
Scrambled Eggs with White Sauce
% cup of medium white sauce. Salt and pepper.
4 eggs.
Make sauce, then add eggs. Cook slowly, stirring
constantly until creamy. Serve on toast.
MRS. DE GRAF'S COOK BOOK [ 73]
Eggs and Asparagus
1 cup of asparagus tips. 4 hard cooked eggs.
1 cup medium white sauce.
Add asparagus tips to the white sauce; remove shell from
eggs and cut in quarters; pour white sauce and asparagus
tips on serving plate and arrange hard cooked eggs
around the edge. Serve very hot.
Fried Eggs
To fry eggs use enough hot fat to baste the eggs as
they are cooking, so that a delicate film will be formed
over each egg. The fat should be hot, but not hot enough
to brown the eggs at once or they will have a bitter,
unpleasant flavor.
Eggs Benedict
For each egg allow 1 slice of cooked ham and 1 toasted
English muffin or round slice of toast. Poach eggs. Put
ham on toast, then poached egg; pour over all a well-
seasoned white sauce.
Eggs Baked in Potato Cases
Bake medium sized potatoes. When cooked split down
the center lengthwise and remove the pulp. Beat until
creamy or press through a potato ricer; season with salt,
pepper and butter, adding a little milk to moisten. Break
an egg in each potato case, then heap the mashed potato
mixture on top with a spoon or force through a pastry
bag. Bake in a moderate oven about 20 minutes.
Baked Eggs with Mashed Potatoes
Butter a casserole or baking dish. Fill with hot mashed
potatoes. With a tablespoon make 4 depressions, each
to hold an egg; brush over with melted fat, and drop an
egg into each. Set in a medium hot oven until eggs are
set and potatoes brown.
[74] MRS. DE GRAF'S COOK BOOK
Shirred Eggs Creole
Make the Spanish omelet mixture. Put a tablespoon-
ful of this mixture in either a greased individual baking
dish, or a large one; place the eggs on top of this sauce,
season and place buttered crumbs over top of egg. Bake
in a medium hot oven.
Eggs Marine
For each service allow 1 egg and 1 tablespoon of finely
chopped cooked fish; grease custard cups, add fish,
sprinkled with salt and chopped parsley. Beat egg, add 1
tablespoon of milk; pour over fish; set cups in a pan of
boiling water and place in a moderate oven until eggs are
firm. Turn out on a serving plate and pour a well-seasoned
white sauce over all. Lemon juice should be added to the
sauce for fish. Any cooked meat may be used for this dish.
Curried Eggs
4 hard cooked eggs. 1 teaspoon curry powder.
1 cup of medium white sauce. 1 teaspoon onion juice.
1 tablespoon shredded green 2 cups cooked rice,
pepper.
Prepare the sauce, adding peppers, onion juice, rice
and curry powder, which has been moistened and mixed
with a little cold milk. Heat thoroughly. Remove eggs
from shell, cut in quarters. Pour hot mixture into a
serving plate and garnish with the eggs.
Stuffed Eggs
Hard cooked eggs (as many as desired); cut in halves
lengthwise, remove yolks; to the yolks add salt, pepper,
chopped, stuffed or ripe olives, and thick mayonnaise
dressing. Re-fill the whites, place on lettuce leaves and
garnish with mayonnaise. Serve as a salad or appetizer.
Eggs a la King
6 hard cooked eggs. 2 tablespoons shredded green
3/ cup finely minced chicken pepper.
or ham. 2 tablespoons shredded
1^5 cups medium white sauce. pimento.
Prepare the white sauce; to this add the pimento and
green pepper; cut eggs in halves lengthwise, remove yolk;
mash, season and add the minced chicken; refill the egg
MRS. DE GRAF'S COOK BOOK [75]
white, piling the mixture high. The mixture can be easily
forced through a pastry bag. Place stuffed eggs on a
platter and pour the hot sauce over them. Serve at once.
Creole Eggs
1 cup tomato sauce. 1 teaspoon butter.
1 tablespoon chopped olives. ^ teaspoon salt.
1 teaspoon onion juice. Y teaspoon pepper.
Mix well and simmer gently about 10 minutes. Grease
4 custard cups, break an egg into each one, sprinkle
with finely chopped parsley and set the cups in a saucepan
of boiling water; cover and steam about 10 minutes, turn
onto a heated serving dish and pour sauce around them.
Baked Eggs with Cheese
Allow 1 thin slice of bread for each egg. Grease a
baking pan, set slices of bread on bottom of pan, break
egg into a saucer and carefully slip onto a slice of bread.
Sprinkle egg generously with grated cheese, season with
salt and pepper and bake in a moderate oven until eggs
are set.
To Pack Eggs
Fresh, clean eggs covered with water glass solution and
stored in a cool place will keep in good condition for about
a year, and if not perfect for boiling, poaching or frying,
will prove an economy during the winter for all other
purposes. Eggs packed in a solution of water glass are
much better than the cold storage eggs. For packing se-
cure large fresh eggs. They must be clean, but do not
wash them, as this removes the natural coating on the
outside of the shell. The water glass commonly used is a
syrup-thick liquid about the consistency of molasses.
Only pure water should be used in making the solution, so
it is best to boil it. Then cool before mixing with the
water glass, using 1 part of the thick water glass to
9 parts of water. Measure accurately. Have the
eggs carefully packed in clean earthenware crocks, glass
jars, large kettles or wooden kegs or barrels. Be sure the
container is sweet and clean. Cover with solution then
cover container and store in a cool place. If kept in too
warm a place silicate deposits on the shell, and the eggs
will not keep well.
[76] MRS. DE GRAF'S COOK BOOK
Omelets
The muscle building qualities of eggs are utilized to the
fullest extent in omelets, and, prepared in this manner,
furnish sufficient bulk to satisfy the appetite. Omelets of-
fer an unlimited opportunity for variety in combination
with other foods, and are suitable for the main course at
luncheon or the informal home dinner, as well as for
breakfast.
There are two classes of omelets, the French and the
puffy. The last named is best suited for substantial
omelets. This type of omelet is considered somewhat
difficult to make, and for that reason few housewives
attempt to make them. Only a few precautions are
necessary, however, and when these are thoroughly
understood there should be no difficulty in preparing a
variety of attractive, palatable omelets. The foundation
omelet will always be the same, but it will take its name
from whatever food is used in combination.
For the foundation omelet there are a few points to
carefully follow, and, if this is done, even the most inex-
perienced housewife may be successful in producing a
light, puffy omelet, which is delightful to behold, as well
as to eat. Do not prepare the omelet until everything
else to be served at the meal is in readiness, so that it can
be carefully watched and served as soon as cooked. Put
the frying or omelet pan over a very low fire to heat while
preparing the omelet. For the "puffy" omelet a heavy
pan will give better results, and do not allow the pan to
get so hot that when the fat is added it will smoke and
burn. The mixture is first cooked in the frying pan over
a low flame. When a golden brown on the bottom finish
cooking in a medium oven or in the broiler.
Never use more than 4 eggs for a "puffy" omelet. If a
larger one is needed, make two omelets. Unless your pan
is very large, you will not be able to cook a larger omelet
successfully.
The main point to observe is to cook the omelet at a
low temperature, otherwise it will not be thoroughly
cooked, and if burned or even browned too much will have
MRS. DE GRAF'S COOK BOOK [77]
a bitter flavor. If not sufficiently cooked it will fall and
be heavy, and if over-cooked it will shrink and become
tough. The omelet should continue to rise and become a
golden brown after going into the oven.
When cooked remove from the oven, cut across the
center halfway through, then fold over and turn on a
heated platter.
This gives the foundation omelet, which may be varied
in a dozen different ways.
When eggs are beaten separately as for the puffy
omelet, the result will be a lighter but dryer omelet than
when eggs are only slightly beaten together. For this
reason a filling of creamy sauce or a tablespoonful of
butter added just before folding add the desired moisture.
Small bits of left-overs can be folded into the mixture to
give flavor; a tablespoon of chopped ham or other meats,
free from fat, bone or gristle; shredded green pepper;
cooked peas, asparagus tips, flaked fish, cooked rice, etc.
When eggs are very high a cupful of soft bread crumbs may
be soaked in milk, then added to the omelet to give a
substantial dish, making the number of eggs used serve
more persons.
A French omelet is cooked entirely in the frying pan
over moderate heat. It is more of a breakfast omelet and
does not lend itself to the variety possible with the puffy
omelet. It requires some skill to cook properly.
Water or milk may furnish the liquid. Water will
produce a more tender omelet, while milk furnishes more
nutriment.
Foundation Puffy Omelet
4 eggs, separated. % teaspoon salt.
4 tablespoons water or milk. 2 tablespoons shortening.
Beat egg whites until stiff; yolks until creamy; add liquid
and salt to yolks, mix well; combine mixtures, folding
carefully together. Melt fat in a warm frying pan and
when medium hot, pour in omelet. Cook until brown on
the under side, then finish cooking in a medium hot oven
or in the broiler until firm in the center. Cut across
the center about halfway through, fold and turn onto a
serving dish.
[78] MRS. DE GRAF'S COOK BOOK
Cheese Omelet
2 tablespoons butter or Y^ cup grated or diced cheese -
substitute. 34 teaspoon salt.
2 tablespoons flour. 4-egg puffy omelet.
1 cup cold milk.
Melt shortening, add flour, mix well, then cook until
frothy and add milk. Cook, stirring constantly, until
mixture begins to thicken, then add cheese and salt. Stir
until cheese is melted, having a low fire. Set over hot
water to keep warm until omelet is ready. Before folding
omelet add a tablespoonful or two of the cheese mixture,
then fold and turn on a heated platter and pour remaining
sauce around the omelet. Additional seasonings may be
added such as mustard, Worcestershire sauce or paprika.
Asparagus Tip Omelet
2 tablespoons butter or J^ teaspoon salt.
substitute. About 2 cups asparagus tips.
2 tablespoons flour. 4-egg puffy omelet.
1 cup cold milk.
Melt butter, add flour, stir until well blended, cook
until frothy, add milk and cook, stirring constantly, until
creamy; add salt and asparagus tips. Before folding the
omelet add some of the mixture, then fold and turn on a
heated platter and pour remaining mixture around the
omelet. Other cooked vegetables such as peas, etc., may
be used in place of asparagus tips.
Italian Omelet
2 cups thick tomato puree. 1 tablespoon onion juice.
]/2 teaspoon salt. ^ cup grated cheese.
6 olives cut fine. 4-egg puffy omelet.
Heat tomato puree, add salt, olives and onion juice.
Pour mixture around the omelet and sprinkle over with
grated cheese.
MRS. DE GRAF'S COOK BOOK [79]
Oyster Omelet No. 1
3 tablespoons butter or ^ teaspoon salt.
substitute. Paprika.
3 tablespoons flour. 1 cup oysters.
\y^ cups cold milk. 4 egg puffy omelet.
Or use half milk and half
oyster liquor.
Melt butter, add flour, mix until smooth, then cook
until frothy and add milk; cook, stirring constantly,
until creamy; season and add oysters. Before folding
omelet, add part of the creamed oyster mixture, then fold,
turn onto a serving plate and pour remaining mixture
around the omelet. Shrimps, crab or diced lobster may be
used in the same manner.
Oyster Omelet No. 2
Use the 4-egg puffy omelet foundation.
Add half a cup of chopped oysters to the beaten egg
yolks, adding 4 tablespoons of the oyster juice and
season. Fold in the well-beaten egg whites and cook as
for puffy omelet.
Ham Omelet
1 cup cooked minced ham. 4-egg puffy omelet.
Heat the ham in a double boiler. Add 2 tablespoons
of the minced ham to the omelet before cooking. When
omelet is cooked and before folding add remainder of
the ham. Fold and serve.
Green Pepper Omelet
3 tablespoons finely shredded 4-egg puffy omelet,
green pepper.
Pour boiling water over 1 whole green pepper and
let stand 10 minutes. Then remove seeds and shred. Add
to omelet before cooking. Before folding omelet add 1
tablespoon of butter, then fold and serve.
Tomato Omelet
Use the 4-egg puffy omelet foundation.
When the omelet is ready to place in the oven, cover the
top with sliced raw tomatoes, season, cover over with small
bits of butter, then place in the oven and cook about 10
minutes. Fold and serve.
[80] MRS. DE GRAF'S COOK BOOK
Spanish Omelet
1 onion, thinly sliced. 1 cup tomato sauce or strained
1 tablespoon shredded green ^J^ ^
pepper ' Pepper to taste.
4 minced olives (green or ripe). 4-egg puffy omelet.
Fry the onion a golden brown in bacon or ham drippings,
add tomato, green pepper and olives, simmer gently until
onions are cooked. Before folding omelet add 1 or 2
tablespoons of this mixture, then fold and pour remainder
of mixture around the omelet. Serve at once.
Other Combinations for Omelets
Creamed dried beef, creamed chicken or veal, creamed
flaked fish.
Any of these ingredients and many more may be pre-
pared in the usual manner with a white sauce and poured
around the omelet, the advantage being an unusual dish,
hearty and substantial, although the creamed food used
in combination can consist of several varieties of left-
overs.
French Omelet
2 eggs. 1 tablespoon of butter or sub-
2 tablespoons of warm water. stitute.
% teaspoon of salt.
Heat butter in a very smooth frying pan. Beat eggs
slightly, add water and salt. Pour into hot pan and set
over a low fire; as the omelet cooks on the edges lift it up and
allow the uncooked portion to run under that which is
cooked. Continue until omelet is cooked, then roll like a
jelly roll and remove to a hot platter.
Bread Omelet
Yi cup bread crumbs. J4 teaspoon salt.
% cup milk. 1 tablespoon butter or
3 eggs slightly beaten. substitute.
Add bread crumbs to milk and soak 10 minutes. Beat
eggs; add salt and baked bread crumbs. Heat butter in a
smooth frying pan then pour in the mixture.
Cook over a low fire until a delicate brown on the under-
side, then place in the oven or broiler and brown on top.
Put a small piece of butter in the center and fold.
MRS. DE GRAF'S COOK BOOK [81]
SWEET OMELETS
Jelly Omelet
Use the puffy omelet. Take a glass of jelly (currant
preferred) and beat it with a fork. Before folding omelet
spread jelly over the top, then fold, sprinkle with powdered
sugar and serve. Jam, marmalade or fruit butters may
replace the jelly. This makes a fine luncheon dish entree
or may be used for dessert.
Strawberry Omelet
3 cups fresh berries. Y% teaspoon of nutmeg.
Sugar to taste. 4-egg puffy omelet.
Before preparing omelet wash and hull strawberries,
add sugar and nutmeg and mash slightly. When omelet
is cooked and before folding, add some of the strawberries,
then fold and pour remaining strawberries around the
omelet. Sprinkle omelet with powdered sugar and serve.
This makes an appealing Sunday morning breakfast dish.
Other fruits, fresh or cooked, may be used in the same
manner.
Banana Omelet
'Use the 4-egg puffy omelet. Do not cook on top of
the fire quite as long as the plain omelet. Have bananas
sliced lengthwise very thin. Place slices close together
over the top of the omelet, sprinkle with sugar and lemon
juice. Place in a medium oven and bake until omelet is
firm in the center and bananas are tender, about 10 minutes.
Fold omelet and serve with whipped cream or a hot
pudding sauce. An entree or dessert.
CHAPTER FIVE
FISH
MEAT
POULTRY
841 MRS. DE GRAF'S COOK BOOK
Fish Cookery
ISH must be well cooked to be palatable and
wholesome. It is cooked sufficiently when the
flesh separates easily from the bones. Fish is
always tender. It is most essential that fish
should be perfectly fresh, thoroughly cooked, and care-
fully cleaned. If under-done, it is not eatable; if cooked
too long, it is dry and loses most of its flavor.
When perfectly fresh, the eyes of fish are bright and
clear, the flesh is firm and odorless.
Fish may be divided into three clases, namely, white,
oily and shell fish. The white and oily fish may be served
in place of meat; and in general, the methods of cooking
fish are the same as those used in meat cookery.
Slices of fish require but little attention. They should
be carefully wiped with a damp cloth, or let the cold
water from the faucet run over them, then wipe dry.
Never allow fish to stand in water after it has been
sliced. Whole fish, even when cleaned at the market, will
require a thorough washing to remove all the blood from
the inside of the backbone.
White fish is not so nourishing as oily fish. In this
type of fish all of the oil is contained in the liver, making
the flesh somewhat dry. A rich sauce usually accompanies
fish of this kind to supply the lacking fat.
The oily fish, such as salmon, mackerel, etc., have the
oil distributed throughout the flesh. Therefore this type
of fish is more nourishing than the white fish. Both
kinds are useful in the diet of the convalescent or persons
suffering from indigestion, although the white fish is
preferable for an invalid.
In composition, fish is much like meat; but unlike meat
in that it must be eaten soon after it is killed, as it deteri-
orates very quickly. It is difficult to keep fish in the house
either before or after cooking, as the odor is very pene-
trating and other foods absorb it. If put into the refriger-
ator uncovered it contaminates all other foods. But if
placed in a covered pail which is kept for this purpose, the
odor will not penetrate to the other foods.
MRS. DE GRAF'S COOK BOOK [85]
All of the various methods of cooking may be applied
to fish baking, frying, sauteing, boiling, steaming and
broiling. The principal thing is to be sure that the fish
is thoroughly cooked and still not over-cooked. It is
really important to keep a set of utensils to use for cooking
fish only, as the flavor is so distinct that even the most
careful washing does not always remove it. A frying pan
seems to be the most difficult utensil from which to remove
this odor.
Frying, sauteing and broiling are the most popular
methods of preparing fish. All fish are greatly improved
for serving if the bones are removed. A boned fish, stuffed
and baked, and served with a suitable sauce, is most
appetizing and will usually be relished even by persons
who ordinarily refuse fish.
Then, too, many attractive dishes can be made from the
left-over fish, and to many persons these dishes appeal
more than when the fish is freshly cooked.
It is less wasteful to steam fish than it is to boil it.
However, it is possible when boiling to add flavoring
which will make the fish more palatable. In boiling a
fish add 1 teaspoon of salt and 1 tablespoon of vinegar
to every 2 quarts of water and use enough water to
entirely cover the fish. Vinegar tends to make the flesh
firm. Soup vegetables, a clove or a bit of bay leaf may
also be added to the water in which the fish is cooked. Do
not pour cold water over the fish, as it will draw out the
juices; have the water hot but not boiling, then bring to
the boiling point and simmer gently until the flesh will
leave the bones and is tender. Ten minutes' cooking may
be allowed for each pound of fish, after the water has
reached the simmering point.
Fish will hold its shape and can be handled easier if
wrapped in a piece of cheese cloth before placing in the
hot water. A rack or plate should be placed on the bottom
of the kettle to prevent the fish from sticking and possibly
burning. Always serve a salad (green preferred) with a
French dressing or slices of lemon with all fish dishes.
If sauces are used, they should be seasoned with lemon
juice.
[86] MRS. DE GRAF'S COOK BOOK
Shellfish
Shellfish are divided into two classes. Clams, oysters,
scallops and mussels belong to one class, and lobsters
crabs, shrimps and crawfish belong to another class.
Oysters are the most important of the shellfish, although
shrimps are higher in food value. Both clams and oysters
are more easily digested if eaten raw. With the exception
of the lobster all fish are easy to digest, although the lean
fish is more readily assimilated than the fat. The flesh of
the lobster is coarse, dense and difficult of digestion.
Escalloped Fish
Place alternating layers of fish and soft bread crumbs in
a buttered baking dish, covering the whole with milk or
a thin white sauce. Season with salt and pepper and
bake until firm. Variety may be given this dish by
using tomato sauce instead of milk.
Fish Pie
Fill a baking dish with well-seasoned creamed fish,
then cover with mashed potatoes and bake until potatoes
are a golden brown.
Baked Fish with Stuffing
Prepare a bread stuffing, fill the opening two-thirds
full and then sew firmly. Cut two or three gashes in the
side of the fish and lay a piece of salt pork in each gash.
Dredge fish with flour, sprinkle with salt and pepper,
lay on a rack or a piece of cheese cloth in a baking pan.
Bake 15 minutes for each pound of fish, basting fre-
quently. The pork should supply sufficient fat for
basting; if not, add a very little water.
Baked Fish
Chop 1 small onion and }4 green pepper very fine,
brush fish over with melted fat, place in the baking pan,
pile the onion and green pepper on top, season well and
bake. By baking on a piece of cheese cloth the fish can
easily be removed from the pan without breaking.
MRS. DE GRAF'S COOK BOOK [87]
Fillets of Fish
Wash and dry fillets. Season, roll in fine bread or
cracker crumbs, dip in slightly beaten egg diluted with
1 tablespoon of cold water; dip in crumbs again, then
fry in deep fat. Prepare all the fillets before beginning
to cook any of them. Vegetable oil is the best fat to use
for frying fish. Heat until a very slight trace of smoke
can be seen, then test with a cube of bread. Drop bread
in the fat and count 40. If the fat is right the bread will
be a golden brown; if too hot it will be burned; if not
hot enough it will not be brown. Test the fat each time
before adding fish. Drain fried fish on brown paper.
This is the best method for frying fish. It will be crisp
and if the fat has been properly tested the fish will not be
oily. Serve with Tartar sauce or slices of lemon.
Pan Fried or Saute'ed Fish
Prepare the fish as for deep fat frying, then cook in a fry-
ing pan in a small quanity of fat. If Saute'ed without crumb-
ing, the fish will break easily and will not present an appe-
tizing appearance. Salt pork adds flavor to the fish and
is the best fat to use for sauteing.
Butter adds flavor but burns too easily.
To Boil Fish
Have water boiling. Add 1 teaspoon of vinegar to
a quart of water, also a tablespoon each of chopped onion
and carrot, a tiny bit of bay leaf and thyme. Lower the
fish gently into the water and cook at the simmering point
until tender. The time required is usually from 6 to 10
minutes for each pound of fish.
To Steam Fish
Season fish with salt, pepper, cover top with thin strips
of salt pork and place on a plate. Set in a steamer over
boiling water, cover closely and steam 10 to 12 minutes
for each pound of fish.
[88] MRS. DE GRAF'S COOK BOOK
To Broil Fish
Wash fish, wipe dry and brush it over with melted
butter or olive oil. Place on a double wire toaster or
broiler and cook over hot coals or in the gas broiler.
Turn every minute until both sides are a delicate brown.
If gas broiler is used heat well before cooking fish, reducing
the heat as soon as fish is placed in the broiler. Season
with salt, pepper, a little onion or lemon juice.
Creamed Fish
For each cupful of diced or flaxed fish allow 1 cupful
of well-seasoned white sauce. Sprinkle with finely
chopped parsley or hard cooked egg. Serve in a casserole,
ramekins or poured over toast points. Garnish with
thin slices of lemon sprinkled with paprika.
Fish Croquettes
1 cup flaked or diced cooked 1 teaspoon lemon juice.
fish. ^ teaspoon Worcestershire
1 cup of thick white sauce. sauce.
1 teaspoon onion juice. 3^ teaspoon salt.
For white sauce melt 4 tablespoons of butter or sub-
stitute; add 4 tablespoons of flour. Mix until well blended
return to the fire, cook until frothy, then add 1 cup of
cold milk. Stir constantly until very thick. Season, add
fish and pour onto a platter, spreading about an inch
thick. Set aside to cool. When chilled shape into oblong
croquettes, dip in crumbs, then in beaten egg diluted with
1 tablespoon of cold water; dip in crumbs again, then fry
in deep fat. To test fat drop in a cube of bread; it should
become a goden brown while you count 40. Drain on
brown paper and serve with a tomato or white sauce.
Oyster Stew
2 cups of oysters. 2 cups of thin white sauce.
Cook oysters in their own liquor or water until the edges
slightly curl.
Have white sauce prepared and combine just before
serving.
For white sauce melt 2 tablespoons of butter, add
MRS. DE GRAF'S COOK BOOK [89]
2 tablespoons of flour; mix until well blended, then
cook until forthy and add 2 cups of milk or half milk
and half oyster liquor. Season and serve.
Fried Oysters
Drain and dry oysters. Sprinkle with salt and pepper.
Beat 1 egg, add 1 tablespoon of cold water. Dip oysters
in fine dry bread crumbs, then in the beaten egg, then
in crumbs and fry in deep fat or pan fry in a hot frying
pan in 2 tablespoons of fat. Test the deep fat with a
cube of bread. It should become a golden brown while
you count 60. Serve with lemon slices.
Oysters and Bacon
Drain and dry oysters. Roll each oyster in a slice of
bacon and fasten with a tooth pick. Cook in a hot frying
pan until bacon is crisp. Serve on toast.
Creamed Oysters or Clams
Follow directions for creamed fish. Creamed oysters
can be used to fill patty shells.
Scalloped Oysters
Follow directions for scalloped fish.
Panned Oysters or Clams
Heat 2 tablespoons of butter or substitute in a heavy
frying pan. Add 2 cups of drained oysters. Season
with salt, pepper and lemon juice. Shake the pan con-
stantly until the edges of the oysters are curled. Serve
on buttered toast.
Steamed Clams
Clams should be bought alive in the shell. Wash well
in several waters to remove all sand. Put into a large
kettle. Allow > cup of boiling water for 2 quarts of
clams. Cover kettle closely and steam until the shells
are partially open. If liked a clove of garlic or an onion
may be added for flavor. Serve with melted butter.
[90] MRS. DE GRAF'S COOK BOOK
Lobster or Crab Newberg
2 cups diced lobster. 1 egg or 2 egg yolks.
2 tablespoons of butter or sub- 1 teaspoon lemon juice,
stitute. y^ teaspoon salt.
1 cup of thin cream or rich Nutmeg.
milk. Paprika.
Melt the butter, add lobster and cook 2 minutes. Add
cream, beaten egg and cook over hot water until thickened,
stirring constantly. Add seasonings and serve.
Deviled Lobster or Crab
2 cups diced lobster. ^ teaspoon salt.
\ l /2 cups milk. 2 teaspoons lemon juice.
3 tablespoons butter or sub- 1 teaspoon Worcestershire
stitute. sauce.
3 tablespoons flour. 1 teaspoon finely chopped
% teaspoon mustard. parsley.
Melt butter, add flour; mix until well blended, cook
until frothy; add milk; stir constantly until thickened.
Mix seasonings and add with diced lobster. Put into
ramekins or baking shells, cover with buttered crumbs and
bake about 15 minutes or until a golden brown.
Salt Fish
All dried salt fish should be soaked for several hours in
lukewarm water.
Creamed Codfish
The fish should be picked into small pieces; this is
easier to do before the fish has been soaked. Drain,
cover with lukewarm water and simmer 10 minutes.
Prepare a white sauce as for creamed fish and garnish
with slices of hard cooked eggs.
Fish Balls
1 cup of shredded cooked fish. 1 egg beaten slightly ; salt if
1 l /2 cups mashed potatoes. necessary.
Mix, shape into balls; roll in flour. Heat 2 table-
spoons of dripping or fat and fry the fish balls until a
golden brown on each side.
MRS. DE GRAF'S COOK BOOK [91
Meat
Meat is one of the chief sources of tissue building (pro-
tein) food. Its food value is high, and so unfortunately is
the price. The average American housewife serves meat at
least once a day. If the amount of meat is reduced, other
food equally nutritive must be substituted. The problem
with most housekeepers at present is how to keep the meat
bill down and still serve palatable meals. This requires
careful study and should include a knowledge of the
different cuts of meat, the amount of waste and quality. If
these points are not understood, it is not possible to pur-
chase to the best advantage. And most important, the
marketing should be "personally conducted/ if the best
results are to be obtained. To order by telephone often
adds to the cost due to lack of details, such as thickness,
exact weight or choice cuts, etc., which the dealer will not
observe as carefully as the purchaser. Then again, the
market man will probably take a personal interest in hold-
ing your trade if he finds you know what you want, that
you are familiar with the different cuts of meat and under-
stand their qualities.
The best method of cooking meat depends entirely upon
the tenderness, texture and flavor. The tenderness will
depend upon the connective tissue; tender, fine grained
meats are taken from the least muscular parts of the
animal and tough, coarse fibered sections come from
portions which are most used. One-fourth of the weight
of a dressed beef consists of the tender meat, and all of
these cuts are expensive. The less tender cuts are just as
nutritious; in fact, many of the cheaper cuts have more
food value than the tender meat, but require more atten-
tion in their preparation. If cooked properly, these
cheaper cuts will be found juicy and palatable.
The value of any cut of meat depends upon the quantity
of waste, bone, gristle, etc. For example, the prime ribs
are even higher than they seem, because the purchaser has
to pay for so much bone; while some of the cheaper meats
have so much waste in gristle, fat and bone that they
would be equal in price to more tender cuts.
[92] MRS. DE GRAF'S COOK BOOK
All meat cookery is governed by two general principles.
For tender, fine grained meats there should be intense heat,
no liquid, and the meat should be seasoned after cooking.
The high temperature sears the surface and keeps the
juice from escaping. The meat is cooked quickly because,
being tender, it would harden and become dry if it were
allowed to remain in too great a heat for a long period. It
is seasoned after cooking because the salt would tend to
draw out the juices, which with tender meats is not de-
sirable. Water is not added because it would cause steam,
which would affect the brown, crisp surface of the meat.
Plenty of fat instead of liquid should be used for basting.
Coarse, tough meats require quick surface searing, long,
slow cooking and a small amount of water. The meat is
seared in order to retain the greater part of the juices, and
then cooked slowly in a small amount of water and closely
covered; it may be seasoned during the cooking process.
The meat when cooked should be juicy, due to searing, and
tender because of the slow cooking.
To understand which method to use is the secret of
economy in meat cookery. The best and most expensive
cuts of meat are selected for roasting, broiling or pan
broiling. The cheaper or coarser portions are made into
stews, soups, pot roast, braised or boiled. The cheaper
cuts of meat are just as high in food value as the more
tender ones, thus offering the housewife the necessary
variety.
Meat which is dry and lean is much improved by the
addition of pork fat, either salt or fresh. This may be
added by placing thin strips over the upper surface of the
meat, or strips of fat about half an inch thick can be in-
serted through cuts made with a sharp pointed knife and
extended clear through if possible. Or a larding needle
may be used and strips of pork drawn through in stitches
about an inch long. These stitches are taken at regular
intervals over the entire surface of the meat. Take the
strips of pork as near the rind as possible and cut length-
wise with the rind.
Red meats, such as beef and mutton, are more stimulat-
ing than the white meat of poultry or veal. Beef is the
most nutritious, mutton being second. Lamb and veal are
MRS. DE GRAF'S COOK BOOK [93]
less nutritious than the flesh of full-grown animals. Dried
or smoked beef contains as much nutriment as the fresh
meat, while corned beef loses in food value, the brine
drawing out some of the juices. Meat is too expen-
sive a food to be thoughtlessly purchased or carelessly
cooked, and the meat bill may be reduced by making more
use of the less expensive cuts.
Roast Meat
Only the tender cuts of meat should be roasted. The
following rules will apply to all roast meats:
Wipe meat with a damp cloth, do not wash. Dredge
with flour and if the meat is not fat some fat should be
added.
Place in a hot oven to sear the outer surface as soon as
possible, thus preventing rich juices from escaping.
When the surface of the meat is brown, the heat of the
oven should be reduced and the cooking continued more
slowly.
A medium sized roast should be basted at least four
times during the cooking, and at the last basting the salt
and pepper may be added.
Beef and mutton are roasted IS minutes to the pound,
veal and lamb 20 minutes.
Pork from 20 to 25 minutes.
An additional IS minutes must be added to the cooking
for the length of time it takes to heat the meat through, so
that the time allowed for each pound is really after the
meat is thoroughly heated.
Perfectly roasted meat will be a rich brown on the sur-
face. Beef and mutton should show a pinkish tint when
sliced. Veal and lamb should show no pink. Mutton is
encased in a thick skin which should be removed, as it will
impart that peculiar flavor so objectionable to many. This
skin is tough and when loosened at the edges can easily
be pulled off.
[94] MRS. DE GRAF'S COOK BOOK
Yorkshire Pudding to Accompany Roast.
^ cup milk. ^ cup sifted flour.
l /i teaspoon salt. 1 egg.
Add salt and flour to milk and beat with an egg beater
until mixture is smooth; then add egg unbeaten and con-
tinue to beat about 2 minutes. Do not prepare until
roast is cooked. Remove meat from pan and place in a
warming oven or cover to keep hot. Pour batter in pan
and bake about 15 minutes in a hot oven, basting with
the fat in the pan after the first 5 minutes of cooking. Cut
in squares, and use as a garnish with roast. This will not
interfere with making a gravy if desired, although a fine
cut of roast beef should be cooked so that the juice of the
meat provides all the gravy needed.
Broiled Meat
Tender steaks, chops and cutlets, all fine grained meats
may be broiled. They are cooked on the same general
principles that apply to roast meat. They, too, must be
subjected to an intense heat in order to sear the outer sur-
face to prevent the loss of the rich juices. Have the
broiler of a gas or lectric range very hot. If coal is used
have a bed of hot coals with no flame. Rub broiler over
lightly with fat. Wipe meat with a damp cloth; trim off
all excessive fat and remove the skin from chops if the
butcher has not done so. Reduce the heat of gas so there
will be no danger of the meat catching fire. Place meat
about 1 inch from the flame at first so that the meat will
sear quickly. Cooking may be finished farther from the
flame. Allow about 5 minutes for each side of a steak 1
inch thick if desired rare; longer if to be well done, or if the
steak is more than an inch thick, watch very closely. Have
the rest of the dinner completely cooked and ready to
serve so that the meat can be served at once. Place on a
hot platter, pour melted butter over the top and sprinkle
lightly with salt and pepper.
Pan Broiled Meats
Select only the tender cuts of meat. Heat a heavy
frying pan very hot. Do not add fat; that on the meat is
MRS. DE GRAF'S COOK BOOK [95]
sufficient. Turn every 2 minutes until cooked. Place on
a hot platter, pour over a little melted butter and season
with salt and pepper.
Planked Steak
The meat is broiled just enough to sear the surface then
placed in the center of a well-heated, slightly buttered
plank. Mashed potatoes, vegetables, etc., must be pre-
pared before the steak is broiled. Make a border on the
edge of the plank of mashed potatoes forced through a
pastry bag with a star tube, or arrange potatoes with a
spoon. Brush potato with beaten egg. Place vegetables
inside the potato border around the steak. Boiled onions,
cauliflower, stuffed tomatoes or peppers, asparagus tips,
almost any vetegable is suitable. Place in a very hot oven
until the potatoes are a golden brown and the steak has
finished cooking. Chopped meat may be shaped like a
steak, broiled and cooked on a plank. Put bananas cut
in thirds lengthwise over the top of the meat and garnish
as for steak.
Stuffed Steak
1 flank steak. % teaspoon sage.
1 cup soft bread crumbs. Y% teaspoon pepper.
I /L teaspoon salt. 2 tablespoons grated onion.
Mix crumbs and seasonings with J4 CU P of melted butter
or substitute. Place dressing in center of steak, roll and
tie or skewer in shape. Dredge with flour, place a few
strips of bacon or salt pork over the top and place in a
moderately hot oven; baste several times. Serve with a
brown gravy, to which a few dried mushrooms have been
added; or serve with a horseradish sauce.
Broiled Flank Steak
Purchase a flank steak. Place a few strips of thinly
sliced bacon over it, then roll up like a jelly roll and tie
firmly every 2 inches. Cut into slices about an inch
thick, so that each slice will be tied in the center. Broil on
each side about 4 minutes in a hot broiler, then finish in a
hot oven. Garnish with banana fritters or sauted bananas.
[96] MRS. DE GRAF'S COOK BOOK
Pounded Round Steak
Wipe meat with a damp cloth. Cut into portions for
individual service. With a wooden potato masher pound
a tablespoonful or more of flour into each portion. The
pounding breaks the tough connective tissue and the flour
absorbs the juices. Cook in a hot frying pan in beef
drippings.
Pot Roast
This method of cooking meat is for the less tender cuts.
It is really a type of braising, only a heavy, closely covered
kettle is used on top of the stove instead of using the oven.
Wipe meat and dredge with flour. Heat the kettle
thoroughly, add 2 or more tablespoonfuls of drippings;
some of the beef suet may be rendered for this purpose.
Sear the entire surface of meat until crust is formed.
Set a small wire rack on the bottom of the kettle, place
the meat on the rack, add 1 cup of boiling water and cook
under the boiling point for 3 or 4 hours or until meat is
tender, about 40 minutes for each pound. When half
cooked season with salt, pepper and an onion may be added
or a bit of bay leaf and 2 or 3 whole cloves. Remove meat
to a hot platter. If any liquor remains pour off. Add 2
tablespoons of drippings to the kettle, add 2 tablespoons of
flour, cook until brown, then add 2 cups of liquid; that
which was left from the roast, and enough stock or water
to make the required amount. Season with pepper, salt
and a teaspoonful of kitchen bouquet, a liquid for seasoning
and giving gravies and sauces a rich color.
Braised Beef
Braising is steaming meat in its own juices in the oven
a method suitable for solid pieces of meat not tender
enough for roasting, but of better quality than those
utilized in soups and stews. The retention of steam under
a cover, together with basting with the broth, keeps the
meat moist enough to permit the juices to flow, while the
oven heat is intense enough to develop a rich flavor in both
meat and broth.
Three pounds of beef from the lower part of the round,
MRS. DE GRAF'S COOK BOOK [97]
2 thin slices of fat salt pork, or drippings, yi cup of carrot,
turnip, onion and celery, or onion only if other vegetables
are not available. Try out pork and remove scraps or melt
drippings. Wipe meat, sprinkle with salt and pepper,
dredge with flour, and brown entire surface in hot fat.
When turning meat, avoid piercing with fork or skewer,
which allows the inner juices to escape. Place in deep
heavy kettle or casserole, surround with vegetables and 3
cups of boiling water, add 2 whole cloves and a tiny bit of
bay leaf; cover closely and cook about 4 hours in a very
slow oven, basting every half hour and turning after the
second hour. Throughout the cooking the liquid should
be kept below the boiling point.
When cooked remove the meat and strain the liquid
remaining; remove vegetables, which are used for flavoring
only. For each cupful of liquid allow 1 level tablespoon-
ful of flour and 1 tablespoonful of beef dripping. Melt
the fat, add flour, mix until smooth, then cook until frothy
and add liquid and stir until mixture thickens. Several
olives, green or ripe, or a tablespoonful of horseradish may
be added to the sauce. If the water has not been
allowed to boil, there should be sufficient liquid to make
the sauce.
Casserole of Beef
Cut round steak or flank in pieces about 2 inches square;
roll in flour and let brown in salt pork fat or drippings;
remove to a casserole and add broth or hot water to cover;
add more fat to the pan and in it brown a small onion for
each service, add these to the casserole; cover and let cook
about 2 hours, or until nearly tender. Cut 3 potatoes and
3 carrots in cubes; parboil 5 minutes, then brown in a
frying pan, add to meat % hour before serving together
with seasoning of salt and pepper. Serve from the baking
dish or in individual casseroles.
Boiled Beef
Add meat to rapidly boiling unsalted water sufficient to
cover. Reduce heat at once, cover closely and cook below
[98] MRS. DE GRAF'S COOK BOOK
the boiling point or at the simmering point until meat is so
tender it almost breaks to pieces. Allow about 45 minutes
cooking for each pound of meat. Drain and serve with a
horseradish sauce. A very tough, inexpensive piece of
meat can be made very palatable cooked in this manner.
Sliced onions, carrots, etc., may be added to the water to
impart flavor to the meat.
Brown Beef Stew with Dumplings
Remove all fat and gristle from \]/* pounds of beef; cut
into cubes. Dredge meat with flour. Heat 3 tablespoons
of fat and add 1 small onion minced fine. Add meat and
fry until well browned. Add 3 cups of boiling water and
salt and pepper to taste. Cover closely and cook at
simmering point about 2 hours. Fifteen minutes before
stew is to be served add dumplings; cover closely and
steam 12 minutes. For dumplings take 1 cupful of sifted
flour, 2 teaspoons of baking powder, ^ teaspoon of salt
and about ^ cupful of milk. Sift dry ingredients and add
milk slowly, beating until smooth. Drop by spoonfuls over
top of steaming hot stew, cover closely and steam 12
minutes.
Corned Beef or Boiled Dinner
Wipe meat and put in a kettle. Cover with cold water
and bring very slowly to the boiling point. Remove all
scum and reduce heat to simmering. Cook until tender; it
usually takes about 1 hour for each pound of corned beef.
Prepare cabbage, turnips, carrots and potatoes for boiling,
cut cabbage into eighths, removing all tough outer leaves.
Cut carrots in halves and the turnips and potatoes in
sizes to correspond with the carrots. Remove the cooked
corn beef to a casserole or covered kettle to keep hot. Take
fat off of the top of the water the beef was cooked in;
bring to the boiling point, add vegetables and cook until
tender, allowing about 25 minutes. Do not overcook
cabbage; it should hold its shape. Place meat on a hot
platter, surround with potatoes, turnips, and carrots.
Serve cabbage in a separate dish.
MRS. DE GRAF'S COOK BOOK [99]
Lamb
Breast of lamb, while rather wasteful in appearance, is
one of the most economical parts of the animal. It is
always less in price than the loin or leg, and can be used in
many different ways. The small, soft bones add flavor to
this particular cut, which is not the case in any other cut
of lamb. It may be stuffed and baked or breaded and
baked, serving with a tomato sauce or made into a stew.
Roasted Breast of Lamb
Remove the outer skin from a breast of lamb and score
in the direction of the rib bones, in pieces for serving.
Dredge with flour, place 2 or 3 slices of salt pork or bacon
over the top and place in a moderately hot oven. Turn so
that all the surface will be well browned, reduce heat and
cook until tender, basting several times. Serve with a
tomato sauce.
Lamb Stew
Take 2 pounds of breast of lamb cut in small pieces for
serving. Dradge with flour and fry a golden brown in hot
drippings. Place in a covered saucepan or casserole,
sprinkle with salt and pepper and cover with strained
tomatoes. If one quart can is not sufficient, add boiling
water. Cover closely and cook slowly under boiling point
until meat is tender. Can be cooked in the oven or on top
of the stove. An hour before serving parboil 6 very small
onions 5 minutes in boiling water. Add to meat, also 1
cupful of cooked peas, cook until onions are tender. Thick-
ening should not be necessary, but if the sauce is too thin,
remove meat and vegetables to a hot platter and thicken
the sauce with flour and water which has been well blended
and strained. One tablespoon of flour should be sufficient.
Boiled Lamb or Mutton
Remove all the tough outside skin. Cover with boiling
water and let boil 5 minutes, simmer until tender, about
15 minutes for each pound; add salt and pepper when
meat is half cooked. Serve with a caper sauce. The
liquid remaining should be allowed to cool, then remove
all fat. Heat slowly and simmer until reduced one-third.
[100] MRS. DE GRAF'S COOK BOOK
Finely chopped onion or soup vegetables may be added
about an hour before serving. Also a cupful of cooked
pearl barley or rice. This makes a very palatable soup.
Breaded Lamb Chops
Wipe with a damp cloth and trim off all fat; sprinkle
with salt and pepper; dip in fine bread crumbs then in egg
which has been beaten and had 1 tablespoonful of cold
water added. Dip in crumbs again. Fry in deep fat about
8 minutes (see deep fat frying) or melt 3 tablespoons of
drippings in a heavy frying pan and cook until crisp on
both sides.
Breaded Veal Cutlets
Wipe with a damp cloth. Place in a frying pan, cover
with boiling water and simmer about 10 minutes. Drain,
dry, dip in fine bread crumbs, then in slightly beaten egg
diluted with 1 tablespoonful of cold water; dip in crumbs
again and fry in deep fat (see deep fat frying) or cook in
melted drippings in a heavy frying pan until brown on each
side.
For cooking veal follow any of the recipes for cooking
lamb.
Shoulder of Pork
Have bones removed from the shoulder of a young pig.
Make a dressing by mixing 2 cups of soft bread crumbs,
seasoned with >J teaspoon each of salt, pepper, sage and
a little chopped celery; moisten with % cup of melted
butter and fill the space where the bone was removed.
Take a few stitches with a larding needle to hold the dress-
ing in place; dredge the meat with flour and place in a
moderate oven; baste frequently. Peel an apple for each
service. For 6 apples make a syrup of 1 cup each of sugar
and water; cook the apples in the syrup, turning often and
taking care not to break. When tender, remove to a pan,
sprinkle with sugar and brown in the oven. Use as a
garnish for the pork.
MRS. DE GRAF'S COOK BOOK [101]
Baked Ham
Scrub a medium sized ham and soak in cold water over
night. In the morning drain, cover with fresh cold water
and bring slowly to the simmering point. Cook until
tender or until a fork will pierce it easily. Take from
kettle, remove all skin and trim off all undesirable portions.
Stick the fat portion full of whole cloves and cover with
brown sugar. Return to a moderate oven to brown.
The ham may be boiled a day before required. It will
take about 1 hour to reheat in the oven. A choice ham will
of course be the best, but the small picnic hams or shoulders
are inexpensive and cooked in this manner will be found
very palatable.
Tripe and Sweetbreads
There are two varieties of meat that are first made
tender by long slow cooking and then broiled. These are
tripe and sweetbreads. Tripe is usually inexpensive
while sweetbreads are considered a delicacy and bring a
high price in most localities. Tripe may be purchased
fresh or pickled. It should be covered with boiling water
and slowly simmered until tender; then it is ready for the
various methods of preparation.
Sweetbreads spoil very quickly and should be cooked the
day they are purchased. Soak in cold water at least an
hour, changing the water several times; remove skin,
veins, etc., cover with boiling salted water, add 1 teaspoon-
ful of lemon juice or vinegar and let simmer until tender,
about 30 minutes. Drain, cover with cold water for 10
minutes, then wipe dry and they are ready to use for the
various dishes.
Broiled Sweetbreads
Cut the cooked sweetbreads in halves lengthwise and
brush over with melted butter and broil, having a
moderate heat, about 5 minutes. Turn several times
and baste with melted butter at least once. Place on a
hot platter spread with creamed butter to which 1 tea-
spoonful of lemon juice has been added.
[102] MRS. DE GRAF'S COOK BOOK
Broiled Tripe
Cut cooked tripe in pieces for serving. Brush over with
melted butter, dip in fine bread crumbs and set on a well-
freased broiler. Cook about 6 minutes, turning twice,
pread with creamed butter seasoned with a little lemon
juice.
Braised Beef Tongue
Use a fresh tongue. Place in a deep kettle, cover with
boiling water and simmer for about 2 hours. Take from
kettle and remove skin, roots, etc. Place in a deep baking
pan and surround with % cupful each of diced carrots,
onion and celery.
Melt 3 tablespoons of drippings or butter; add 3 table-
spoons of flour and cook together until well browned. Add
3 cupfuls of the water in which tongue was cooked. Stir
until thick, then season with salt, pepper, a teaspoonful
of Worcestershire sauce and 3 tablespoons of finely
chopped sour pickles. Pour sauce over the tongue, cover
closely and bake in a moderate oven about 2 hours. Serve
on a hot platter and strain the sauce into a bowl. The
vegetables are added for flavor only.
Kidney Saute
Split kidneys in halves and remove all fat and tissue.
Cover with cold water and heat over a moderate fire to the
scalding point. Do not boil. Drain and cut into small
pieces. Again cover with cold water and scald. Drain.
Melt 2 tablespoons of butter or substitute, add 2 table-
spoons of flour and cook until brown. Add 1 cup of water
in which the kidneys were scalded or 1 cup of stock. Cook
until somewhat thickened, then season with pepper and
salt, 1 teaspoonful of Worcestershire sauce and the kid-
neys. Stir until heated and pour over slices of toast cut
in triangles.
If kidneys are cooked rapidly, they become very tough.
Cooked a very short time they will be tender, or they may
be cooked a very long time and then will be satisfactory.
They first become tough, but the long slow cooking
makes then tender again.
MRS. DE GRAF'S COOK BOOK [103]
Bacon
Have bacon cut in very thin slices and lay on the wires
of a toaster or double broiler. This will keep each piece
flat. Set over a pan in a moderate oven and cook until
browned and crisp. Serve at once. The bacon may be
fried in a frying pan. Turn often and have only a moderate
heat.
Liver and Bacon
Pour boiling water over slices of calves liver and let
stand about 5 minutes. Drain and dry each slice and dip
in flour. Heat 4 tablespoons of bacon fat and fry the
liver until brown on each side. Have only a moderate
heat. If cooked too fast or too long, liver will be tough and
tasteless.
Broiled or Fried Ham
Cover ham slices with boiling water and simmer 10
minutes. Drain, dry and pan broil or cook in the broiler
until a delicate brown. Have only a moderate heat.
Cooked too fast and too long ham is hard and tough.
[104] MRS. DE GRAF'S COOK BOOK
Selecting and Preparing Poultry and Game
The proper selection of poultry is not an easy task. It re-
quires experience, and usually it is necessary to depend
somewhat upon the judgment and honesty of the dealer.
In making a selection, see that the flesh is firm and that
there is a fair amount of fat underneath the skin. The fat
should be a yellow color. An overfat bird is not economical
and, owing to the flesh being greasy, it is less digestible and
delicate in flavor.
When fresh and in good condition, the skin of a turkey
should look clear and unwrinkled. When young, all
poultry should have a flexible breast bone, smooth, pliable
legs and soft feet. If the spurs are large, the legs hard,
feet scaly, breastbone rigid and with long hairs, the bird
is no longer young.
The question of age and toughness affect its palatability
rather than the nutritive value. In fact, a tough old bird
may be steamed or fricasseed and be found very delicious.
Be careful to note that poultry is free from all dis-
coloration and that the eyes are clear. Long, thin,
purplish necks also denote age. Chickens and fowl have
certain characteristics which make them easily distin-
guishable. Chickens have soft feet, flexible breast bone,
many pin feathers and a very small quantity of fat; fowls
have hard and scaly feet, a rigid breast bone, long hairs and
a large amount of fat.
When a chicken is to be fried or roasted, the question of
tenderness is of great importance. The size of a chicken
usually indicates its age. The broiler will be small and
more tender than the frying chicken, and the frying
chicken smaller and more tender than the one for roasting.
The more flexible the breast bone the more tender the bird.
Young tame ducks have yellow feet and bills. As they
become older these turn darker and become red. The wild
duck has small reddish feet, either young or old. The legs of
a young bird will be smooth and the webbing of the feet
soft.
The legs of geese should be pliable and yellow and the
webbing of the feet soft. The bill also should be pliable.
MRS. DE GRAF'S COOK BOOK [105]
the breast plump and the skin smooth. Geese should always
be eaten young.
If the birds have not been dressed by the market man, it
will be necessary to attend to these details. If freshly
killed, a turkey should be kept for at least 3 or 4 days
before cooking, or the flesh will not be white and tender.
It should not be dressed until it is to be prepared for
cooking.
When dressing poultry, first of all remove all pin
feathers. This may be easily accomplished with a pair
of broad tweezers. Then carefully singe the bird, turning
constantly so that it will be thoroughly singed in every
part. Remove the head, then crop attached to the gullet,
and the windpipe may be drawn out of the neck opening.
It is usually not necessary to make a slit in the neck, and
this should be avoided, as the bird will make a much better
appearance if it is to be roasted. Cut off about 2 inches
of the neck, so that the skin may be folded back.
The neck trimmings should be saved for making stock
for gravy or soup. The tendons should be removed from
the legs, for when cooked they form a disagreeable hard
substance. To remove, carefully make an inch slit length-
wise through the skin below the knee joint and at one side;
on laying open the skin, the tendons, white, shiny cords,
will be seen. Slip a skewer or large nail under each one
and pull them out. If the bird is old this will be found a
little hard to do.
Never allow the tradesman to cut off the legs of poultry,
for then the tendons cannot be removed.
When tendons have been removed cut off the feet. Make
a 2-inch incision near the vent, insert two fingers and care-
fully loosen the entrails. When all are loose, grasp the
hardest subtance, the gizzard, and pull it out. Every-
thing else will come with it, but be careful not to press any-
thing; then there will be no danger of breaking the gall
bladder. Insert the hand and remove the spongy sub-
stances which lie under the breast in cavities; the kidneys
will be found in similar cavities down the backbone.
Let cold water run through the bird until it is thoroughly
cleaned; then dry thoroughly and stuff at once.
In cutting a bird for a fricassee, have sharp knives. Cut
[106] MRS. DE GRAF'S COOK BOOK
off the legs at the first joint, then separate at the second
one. This is easily done if the legs are bent. Cut off wings
and disjoint them. Separate breast bone from the back,
divide back in 4 pieces, slit down the breast, cutting it in
two. Each of these pieces may be cut in halves.
To stuff and truss poultry for roasting, first put a little
stuffing in the neck and fill in where the crop has been re-
moved. Fold over the skin of the neck to the back and
fasten with a small skewer or sew in place with a trussing
needle. Then stuff the bird ^ full through the incision
made in drawing. Tuck the tail into the opening and sew
firmly into place. Now remove the oil bag by cutting
around it with a sharp knife.
If too much stuffing is used there will be no allowance
for swelling and it might burst through.
Pinion the wing close to the side and run a skewer
through each side or a threaded trussing needle through
the wing and bird to the other wing. Take a stitch to hold
firmly and then run needle back through the bird again
and tie the thread so it may easily be removed. This will
hold the wings in place. Fasten the legs in the same
manner.
To prepare the giblets wash the heart and cut it in two
lengthwise. The gall bladder is a little green sack attached
to the liver. Great care should be taken not to break it,
as it contains a very bitter substance. Cut through the
thick part of the gizzard, empty it and pull out the tough
inside skin. Put the giblets and trimmings from the neck
in a quart of boiling water. Cook until tender; then chop
giblets fine, strain the stock and use for a sauce or gravy,
adding the chopped giblets.
To cut chicken for stewing or frying; After dressing
remove tendons, pin feathers and the oil bag. Cut through
the flesh at the thigh, bend back legs and cut off. Separate
second joint and drum stick. Remove wings and cut off
the tips. Cut through the ribs to separate back from
breast. Cut breast in two with a heavy knife or cleaver.
Roast Turkey
Dress, stuff and truss a 10 to 12 pound turkey. Mix
j/3 cup of butter or butter substitute with % cup of flour,
MRS. DE GRAF'S COOK BOOK [107]
cream well and rub the entire surface of the turkey with
the mixture. Place in a large roasting pan and put into
a hot oven. When the surface of the turkey begins to
turn a delicate brown, reduce to a moderate heat. Baste
every 15 or 20 minutes. Add 2 tablespoons of butter to a
cup of boiling water and use for basting. Allow about
30 minutes' cooking for every pound of turkey. However,
the time will depend largely upon the age of the bird. Old
turkeys take long, slow cooking.
Braised Turkey
This method is suitable for an older, somewhat tough
turkey. Prepare the bird as for roasting and with any
desired dressing. Place several tablespoons of beef
drippings or salt pork fat in the pan and allow it to melt.
Then add a layer of the following vegetables cut in dice:
Carrots, celery, onions, turnips and, if liked, one cup of
tomato puree. Place the turkey on the vegetables and add
enough stock or hot water to cover the vegetables only.
Cover and cook in a moderate oven until the bird is tender.
The time required will depend on the size and age of the
fowl. Turn at least twice during the cooking. When
cooked remove cover, dredge with flour and brown.
Strain the stock, thicken and serve as a sauce.
Roast Chicken
Singe, dress, wash and dry a young chicken. Prepare a
celery dressing of 2 cups dry bread crumbs, ^ cup melted
butter, yi. cup diced celery, 1 teaspoonful salt, ^2 teaspoon-
ful pepper and y-t teaspoonful powdered sage. Stuff
chicken, truss and rub over with olive oil or melted butter,
dredge with flour and let roast until tender in a moderate
oven, basting every 15 minutes. Add 2 tablespoons of
butter to a cupful of hot water for basting. Serve with
giblet sauce. As roast chicken is apt to be somewhat dry,
it should be basted often or cooked in a double roaster.
Chicken Fricassee
Cut through the flesh of the chicken at the thigh; bend
back legs and cut off. Separate second joint and drum-
[108] MRS. DE GRAF'S COOK BOOK
stick. Remove wings and cut off tips. Cut through the
ribs to separate back from breast. Cut back into 3 pieces
and breast in 2 parts. Roll each piece of chicken in flour,
sprinkle with salt, and brown in melted chicken fat or salt
pork. When each piece is a delicate brown remove to a
sauce pan, add 1 cup of water to the pan and cook 5 min-
utes. Pour over chicken with enough more boiling water
to cover. Cook, closely covered, at the simmering point
until chicken is tender. Remove chicken from kettle with
a skimmer. Remove fat from liquid and add 1 cup of rich
milk (more if needed). Allow 1J^ tablespoons of flour for
each cupful of liquid. Mix to a smooth paste with cold
water, strain and add to stock and cook until thickened.
Season with salt and pepper. Pour over chicken and
serve with hot biscuits or dumplings.
Chicken Casserole
Cut up chicken as for fricassee. Roll each piece in flour,
sprinkle with salt and pepper, place in a casserole and just
cover with boiling water. Cook in a slow oven until
chicken is tender. Add 1 cup of rich milk or thin cream,
thicken slightly and serve. For thickening allow 1^
tablespoons of flour for each cup of liquid.
Chicken Pie
Cut chicken as for fricassee. Sprinkle with salt, pepper
and roll in flour. Fry until a golden brown, then cover
with boiling water or stock, and gently simmer until
tender. Remove chicken to a baking dish, remove fat
from stock, thicken, allowing 1> tablespoons of flour
for each cupful of liquid. Cover chicken with gravy and
place a flaky pastry on top. Bake in a hot oven. The
chicken may be prepared a day in advance and set away
in a cool place until required. If preferred all bones may
be removed after chicken is cooked, then add to gravy and
place on pastry.
Stewed Chicken
Cut chicken up and cover the pieces with boiling water.
Simmer until tender, adding salt when half cooked. Re-
move chicken to a hot platter and thicken the liquid,
MRS. DE GRAF'S COOK BOOK [109]
allowing \y tablespoons of flour for each cup of stock.
Mix to a smooth paste with cold water and strain. Cook
10 minutes. Pour over chicken or return chicken to
kettle and make drop dumplings.
Oven Cooked Young Chicken
Split young frying chicken or broilers. Dredge with
flour. Place in a baking pan and dot with butter or
strips of salt pork. Bake in a hot oven until a golden
brown.
Fried Chicken
Unless very young and tender, chicken should first be
stewed before frying. Drain and dry then sprinkle with
salt and dip each piece in flour, then in slightly beaten egg
diluted with 1 tablespoon of cold water; dip in flour again
and fry in hot chicken fat, salt pork or butter.
Chicken Maryland
Prepare chicken as for fried chicken. When chicken is
cooked remove to a hot platter. Make a sauce of 3 table-
spoons of butter melted in the pan the chicken was cooked
in. Add 3 tablespoons of flour. Mix until blended but not
brown, add 2 cupfuls of rich milk or chicken stock; stir
until creamy. Season with salt and pepper and pour
around the chicken or serve in a separate bowl. Garnish
with strips of bacon and corn fritters.
Chicken Paprika
Fry chicken and surround with paprika sauce. Garnish
with toast points.
Roast Duck
Dress in the same manner as for chicken, wash well with
salted water. Truss into shape with a larding needle or
skewers.
Place several stalks of celery inside the bird and set in a
very hot oven. The time required for cooking is 18
minutes if liked rare to 40 minutes if desired well done.
There is a difference of opinion as to whether ducks should
be salted before or after cooking. It is really a matter of
taste.
[110] MRS. DE GRAF'S COOK BOOK
Celery Dressing
2 cups dry bread crumbs. 1 cup chopped celery.
Salt and pepper to taste. % cup melted butter
Yi teaspoon ground sage. or substitute.
1 teaspoon onion juice.
Mix in order named.
Chestnut Dressing
3 cups chestnuts. Salt and pepper.
1 1 A cups dry bread crumbs. % cup melted butter or
1 cup finely choped celery. substitute.
Cook chestnuts in salted water to cover until shells may
be removed. Mash, add remaining ingredients.
Oyster Stuffing
\Yt cups soft bread crumbs. 1 tablespoon salt.
Yz cup butter or substitute % teaspoon pepper,
melted. 2 cups oysters.
1 tablespoon chopped parsley. % cup oysters liquid.
2 tablespoons lemon juice.
Put crumbs in a bowl, add butter, parsley, salt, pepper,
lemon, oysters, cut in halves, add oyster liquid. Mix well
before placing in fowl.
Plain Bread Stuffing
2 cups soft bread crumbs. Y>. teaspoon ground sage.
Yz teaspoon salt. 2 teaspoons grated onion.
2/8 teaspoon pepper. Enough melted butter to mois-
Y<L teaspoon ground thyme. ten.
Prune Dressing
(For Roast Goose.)
2 cups prunes (cooked). Yi cup melted butter.
Yz cup rice. Yi teaspoon salt.
6 large chestnuts. y% teaspoon pepper.
Cook rice until tender and dry in 2 cups of boiling water
and juice from prunes. Add prunes (stoned and cut in
quarters), chestnuts (blanched and chopped), butter, salt
and pepper. Mix well.
MRS. DE GRAF'S COOK BOOK [111]
Giblet Sauce
Pour off liquid in pan in which turkey or chicken was
roasted. From this liquid skim 5 tablespoons of fat; return
fat to roasting pan and add 5 tablespoons of flour, stirring
until smooth and brown; gradually add 3 cups of stock in
which giblets were cooked. Stir until thick, season and
add the giblets finely chopped.
CHAPTER SIX
SOUFFLES
TIMBALES
MEAT SUBSTITUTES
CHEESE DISHES
USE OF LEFT-OVERS
TWICE COOKED MEATS
DEEP FAT FRYING
CROQUETTES
114] MRS. DE GRAF'S COOK BOOK
Souffles
SOUFFLE is in reality a baked omelet in which the
eggs have been beaten separately. The air which
has been incorporated into the egg whites causes
the mixture to puff up. The general impression
that they are difficult to make gives this dish a certain dis-
tinction. However, there is no reason why anyone should
not be able to make a perfect souffle' if the oven is carefully
managed.
Souffle's should go directly from the oven to the table,
and it is a wise precaution to cover the souffl while carry-
ing it to the table so that the cooler air of the room will not
make it fall. The plain omelet souffle' is the most difficult
to make. Those made with a cooked foundation (a thick
white sauce) do not fall so readily. The whites of eggs
must be beaten until filled with air and should be folded in-
to the mixture, not stirred or beaten. The souffle' is then
placed in a moderate oven, where the heated air expands
and puffs up the whole mixture. The baking is con-
tinued until the air cells are hardened enough to support
its weight and the souffle* must be served at once before
the enclosed air cools, which causes the souffle* to collapse.
When sufficiently baked the souffle' will feel dry and firm,
like a sponge cake. Deep ring molds are very attractive
for vegetable souffle's. They may then be turned out
on a serving dish and the center filled with creamed fish,
sweetbreads, mushrooms or chicken. The vegetables are
always previously cooked and either mashed or put through
a puree strainer.
Souffle's may be divided into two classes, savory and
sweet souffle's. The savory souffle* offers a variety of
luncheon and dinner dishes in which many left-overs can
be utilized. The savory souffles can be made entirely of
eggs and vegetables or may have a thick white sauce as a
foundation, making them much more substantial and also
easier to bake. The fruit souffles are made of eggs and
fruit pulp.
All souffle's, whether sweet or savory, should be served
with a sauce of some kind. When mixtures contain a num-
MRS. DE GRAF'S COOK BOOK [115]
her of eggs beaten separately, they are usually dry, and
need a sauce to furnish moisture.
Bake souffle's in an ungreased dish (except when using a
ring mold where it is removed from the pan), set in a pan
of hot water, keeping water below the boiling point. Serve
from the dish in which it was baked.
Timbales offer a very satisfactory way to use small
quantities of cooked food. They are really a savory cus-
tard. Timbales are cooked by poaching and are unmolded
before serving.
Spinach Souffle or Ring
2 tablespoons of butter or sub- ^ cup grated or finely cut
stitute. cheese.
2 tablespoons flour. % teaspoon salt.
^ cup milk. Y% teaspoon paprika.
1 cup finely chopped spinach, or Few grains of nutmeg or mace,
spinach puree. 3 eggs separated.
Melt butter, add flour, mix until smooth, and cook
until frothy; then add cold milk, stir constantly, until
quite thick; add cheese, spinach, beaten yolks and season-
ings; fold in stiffly beaten egg whites, pour into a baking
dish, set dish in hot water and bake in a moderate oven
about 30 minutes.
Very attractive if baked in a ring mold and the center
rilled with creamed sweetbreads, shellfish, or chicken. If
the souffle* is to be unmolded it must be baked in a buttered
form. Before unmolding let stand a few seconds after
removing from the oven. To test run a sharp knife through
the center. If it comes out clean, the souffle* is cooked. If
not cooked sufficiently, the souffle* will fall. Any vegetable
may replace the spinach.
Ham, Chicken or Fish Souffl6
2 tablespoons of butter or sub- ^ teaspoon salt.
stitute. l /t green pepper finely chopped
2 tablespoons flour. (may be omitted).
1 cup milk. 3 eggs separated.
^ cup soft bread crumbs.
1 cup finely chopped ham or
chicken or flaked fish.
Melt butter, add flour, mix well and cook until frothy,
then add milk and stir constantly until thickened. Add
[116] MRS. DE GRAF'S COOK BOOK
bread crumbs, ham, seasonings and well-beaten egg yolks.
Remove from fire and fold in the stiffly beaten whites of
eggs. Pile in a baking dish, set in pan of hot water and
bake in a moderate oven about 30 minutes. Cooked vege-
tables, such as peas or asparagus tips, may also be added to
these souffle's. In that case put a layer of the souffle'
in the baking dish, then a layer of the vegetable, then
souffle' until all is used. Serve with a suitable sauce. This
type of souffle' may also be baked in a ring mold and the
center filled with creamed vegetables. These combina-
tion dishes are very attractive for guest luncheons.
Potato Souffl
2 cups well seasoned hot 1 teaspoon parsley,
mashed potatoes. Few grains mace or nutmeg.
1 tablespoon butter. Y^ cup of grated cheese.
3 eggs separated.
Melt butter in a saucepan, add mashed potatoes,
seasonings and well beaten yolks; beat all together, then
fold in the stiffly beaten egg whites. Bake in a rather quick
oven. Cheese may be omitted. This souffle' is not so
delicate, so can be baked without the hot water.
Asparagus SoufflS
2 tablespoons butter. 1 cup asparagus puree.
2 tablespoons flour. H cup asparagus tips.
^ teaspoon salt. ^ cup grated cheese.
% cup of milk. 3 eggs separated.
Melt the butter, add flour, mix until smooth, then cook
until frothy, add milk and asparagus puree. Cook until
thick, then add beaten egg yolks and cheese. Fold in the
asparagus tips, and the whites of the stiffly beaten eggs.
Pour into a baking dish or individual molds, set in a pan
of hot water and bake in a moderate oven until firm.
Carrot Ring
One cup cooked carrots rubbed through a coarse sieve;
^2 cup thick white sauce; 3 eggs, beaten separately; ^
teaspoon salt; Y% teaspoon pepper.
Combine carrots and white sauce; add seasonings. Beat
MRS. DE GRAF'S COOK BOOK [117]
eggs separately; add yolks, then fold in the stiffly beaten
egg whites. Pour into a buttered ring mold; stand in pan
of hot water and bake in a moderate oven until firm. Re-
move from pan of hot water and let stand two or three
minutes, then turn out on a serving platter. Fill the
center with creamed veal, fish or chicken. Any vegetable
pulp may be used in the same manner, adding seasoning
suitable to the particular vegetable.
Thick White Sauce
1 A cup milk. 2 tablespoons flour.
2 tablespoons butter or }/% teaspoon salt,
substitute.
Melt butter, remove from fire, add flour and stir until
well blended. Set over fire, cook until frothy, then add cold
milk and stir constantly until very thick. Add salt.
Foundation sauce for souffles.
Savory Timbales
2 tablespoons butter. 1 cup milk.
24 cup bread crumbs. 1 egg.
1 cup chopped meat or fish Salt and pepper.
(veal, chicken, ham). 1 teaspoonful of grated onion.
Melt butter, add bread crumbs and milk, cook about 5
minutes, stirring constantly; add chopped meat and egg,
beaten slightly; season and turn into well-greased custard
cups or muffin pans; set in a pan of hot water and bake in a
moderate oven about 20 minutes or until firm in the center.
Do not allow the water to boil.
After removing from the oven let stand a few seconds
before turning from the molds. Serve with a sauce suitable
for the kind of meat used. Different seasonings, such as
chopped olives, pimentoes or mushrooms, may be added.
Combinations of meat and vegetables also can be used.
Vegetable Timbales
Follow the recipe for savory timbales, using 1 cupful of
mashed pureed vegetables.
118] MRS. DE GRAF'S COOK BOOK
Meat Substitutes
The meat course can easily be dispensed with by making
attractive vegetable, egg or cheese dishes. Most doctors
and dietitians claim that the average American family
eat more meat than is required, so why not plan to have at
least one dinner a week meatless? It will usually be found
less expensive and the household would be benefited also.
Of course, the family must be supplied with food fully
as valuable to the diet as meat, and in order to accomplish
this the housewife must understand a few fundamental
principles governing the proper selection and combinations
of food.
The average housekeeper will hold up her hands in
despair when food values are suggested, and to many the
subject seems too scientific to grasp, and in a measure this
is true. However, the following guide is not at all compli-
cated, and the progressive housewife of today will do much
better when planning meals, meatless or otherwise, if she
thoroughly understands these principles.
The body needs material to build up and repair the wear
and tear caused by activity, also fuel to burn, making ac-
tivity possible.
Protein is a distinct repairing or tissue building material,
and is found in quantities in meat, fish, eggs, cheese, milk
and nuts.
Carbohydrates (sugar and starches) and the fats furnish
the fuel for activity, and include sugar, molasses, honey,
ripe and dried fruits, starchy vegetables, and cereals.
Foods rich in both protein and carbohydrates are peas,
beans, lentils, oatmeal and wheat products; this includes
all breads.
The body also requires mineral salts, which are supplied
mainly in the various green and dried vegetables, fresh and
dried fruits. Bulk or quantity is furnished also in the last
named foods.
This, of course, only touches very briefly on the subject
of food values, but a comprehensive understanding of just
these few principles will prove helpful when planning meals,
and a properly balanced meal need not be a complicated,
MRS. DE GRAF'S COOK BOOK [119]
difficult one to prepare, but may be of the greatest simplic-
ity or may offer as great a variety as desired, provided they
contain the proper combination of foods; in other words,
some protein, some carbohydrates and fat, some mineral
salts and the necessary bulk.
The list of meat substitutes is a long and varied one. Eggs
are fully as valuable as meat in both food value and digesti-
bility.
Beans or lentils may take the place of meat. Boston
baked beans, if properly prepared, are usually popular.
Stuffed peppers or tomatoes make satisfactory luncheon or
supper dishes.
The possibilities of cheese combined with other food
materials are numerous and these combinations may be
served in place of meat. Cheese has twice the food value
of meat; there is comparatively no waste, and it has the
advantage of keeping qualities and requires very little
preliminary preparation. Even with the prevailing high
prices, cheese will be found economical when compared
with other foods of equal nutritive value. The different
varieties of cheese are used chiefly for their flavor, and used
in such small quantities, have very little value in the diet
other than to make the meal attractive and palatable.
Cream or soft cheese is usually served in this manner and
is more easily digested than hard cheese.
One reason, perhaps, why cheese is not more commonly
used as a meat substitute is due to the fact that because of
its concentration it is not easily digested. This, however,
may be largely overcome by grating or cutting into small
bits then melted with milk, or in combination with other
ingredients. A very small quantity of baking soda is an
aid in making cheese soluble.
Cheese can be overcooked; it is hardened by high heat
and care should be taken that the food materials combined
with cheese be thoroughly cooked before the combination
is made. If merely melted, cheese is probably as digestible,
if used moderately, as many cooked meats; but when it has
been overheated in cooking it usually contains burned fats.
This causes indigestion, and the blame should not be laid to
the composition of the food but to careless cooking.
In planning menus of which cheese forms the main dish,
[120] MRS. DE GRAF'S COOK BOOK
supply crisp vegetables, such as lettuce, celery, fruit
salads, and for desserts something light, either fresh or
cooked fruits or gelatin, plain cookies or fruit shortcakes.
If cheese is used in quantity it is necessary to diminish
other protein and fat foods in order that the meal may not
be too hearty. Vegetables and soups may be cooked with
cheese, and in such dishes the cheese is added for both
nutritive value and flavor.
The housewife whose family is fond of cheese can find
an almost unlimited variety of combinations. To keep
cheese free from mold, wrap in a slightly damp cloth and
keep cool.
Boston Baked Beans
2 cups small white beans. 2 tablespoons molasses.
% pound fat salt pork. 3^ teaspoon dry mustard.
2 teaspoons salt. 1 cup boiling water.
Pick over beans, wash well, cover with cold water and
soak over night. In the morning drain, cover with cold
water and heat slowly, keeping water below boiling point,
and cook until the skins will burst. This may be deter-
mined by taking a few beans on a spoon and blowing on
them. The skins will burst if beans are sufficiently cooked.
Drain again, cut salt pork in two pieces, placing one piece
in the bottom of the bean pot. Put beans in pot, place the
other piece of pork on top of beans. Add seasoning to the
boiling water and pour over beans, adding enough more
boiling water to cover. Place the cover on bean pot and
bake slowly about 6 hours. Add more boiling water as
needed and uncover beans during last hour of baking. An
earthenware bean pot produces the best results.
Pink Beans, Spanish
2 cups beans. 2 pimentos.
1 onion. 1 tablespoon butter.
1 cup strained tomato or 1 1 teaspoon salt,
can chili tomato sauce.
Wash and soak beans over night. Drain, cover with
fresh boiling water and cook under boiling point for half
an hour. Drain again, cover with fresh boiling water and
cook gently until tender, or about 1 hour. Do not allow to
reach boiling point. Chop the onion and pimentos, and
MRS. DE GRAF'S COOK BOOK [121]
cook in the butter until the onion is soft, but not brown;
then add seasoning and tomato. Drain beans, pour over
the sauce and simmer for about 30 minutes. Serve with
boiled rice or hominy. If using chili tomato sauce the
pimentos may be omitted, and if desired highly seasoned,
use 4 or 5 tiny dried red peppers or a few drops of pepper
sauce.
Rissotto No. 1
1 cup rice. 1 sweet green pepper.
1 cup grated cheese. 1 teaspoon salt.
1 cT strained tomatoes or 1 tablespoon shortening,
tomato sauce.
Wash rice well and add slowly 4 cups of rapidly boiling
water; boil 5 minutes, drain well and add to 4 cups fresh
boiling water. Cook rice until tender, drain and dry in a
moderate oven. While rice is cooking melt shortening,
add chopped onion and pepper, and cook until heated
through; then add tomatoes. Have a well-greased baking
dish and put in a layer of rice, then sprinkle with cheese,
and add a layer of the tomato mixture. Repeat, having the
last layer cheese. Cover the baking dish and place in a
moderate oven until cheese is melted.
Rissotto No. 2
Wash rice well and drain until very dry. Heat 2 table-
spoons olive oil in a heavy frying pan; add rice and cook,
stirring constantly until rice is somewhat golden in color.
Cover with tomato sauce, add chopped onion and green
pepper, and cook over a very low fire until rice is tender.
Turn onto a serving dish and sprinkle with grated cheese.
Serve at once.
Cheese Croquettes
2 cups any cooked cereal. 1 teaspoon mustard.
1 egg yolk. 2 teaspoons salt.
1 cup Eastern cheese (grated).
1 teaspoon Worcestershire
sauce.
Mix well and cook 10 minutes, cool thoroughly and
form into croquettes. Add 1 tablespoon of cold water to
white of egg and beat slightly. Roll croquettes in bread-
[122] MRS. DE GRAF'S COOK BOOK
crumbs, then in egg mixture, then crumbs again. Fry
until brown in deep fat. To test fat for frying drop a cube
of dry bread into fat and count forty. If bread is a golden
brown by then, fat is ready to use for croquettes. Fry
until brown, drain on paper. Serve with a tomato sauce.
Green peppers may be stuffed with this mixture and baked.
Poached Eggs with Cheese Sauce
Prepare medium white sauce allowing one cup of sauce to
four persons. Add one-half cup of grated cheese to sauce
while hot. Toast rounds of bread on both sides; dip the
edges in hot salted water and spread with butter. Set a
poached egg on each slice of toast; pour the cheese sauce
over the eggs and surround the whole with asparagus tips,
or tomatoes which have been sliced rather thick, and
dipped in batter or crumbs and fried.
Macaroni and Cheese
1 cup macaroni, broken in 2 tablespoons flour,
small pieces. 1 cup milk.
6 cups boiling water. ^ cup grated cheese.
Yi teaspoon salt. Y^ teaspoon salt.
2 tablespoons butter or ^ cup bread crumbs,
substitute.
Wash macaroni and cook in salted boiling water until
tender. Melt butter, add flour; cook until frothy; add
cold milk, stirring constantly until thick. Season. Put
macaroni, sauce and cheese in layers in a buttered baking
dish, cover with crumbs moistened with melted butter
and bake in a moderate oven until crumbs are brown.
Cheese Toast and Bacon
Melt 2 tablespoons butter, add 2 tablespoons flour and
cook until frothy, then add 1 cup cold milk, stirring until
thick; season and add ^ cup grated cheese; stir until
cheese is melted, then pour over slices of toast and place
2 pieces of bacon fried until crisp on top of cheese.
MRS. DE GRAF'S COOK BOOK [123]
Baked Rice and Cheese
2 cups cooked rice. Y^ green pepper, chopped.
1 cup strained tomatoes. 1 teaspoon onion juice.
% teaspoon salt. y cup grated cheese.
Add all ingredients, except cheese to rice. Heat to boil-
ing point, and just before serving add cheese, mixing in
well with two forks.
Meat Loaf Creole
l l /2 pounds chopped beef. 1 green pepper finely chopped.
y^ pound chopped veal. 1 teaspoon salt.
Y pound chopped salt pork. y teaspoon pepper.
1 onion, chopped. Dash paprika.
Grease a bread pan and put in half the mixture. Place
strips of pimento over the top, add the rest of the meat and
bake in a moderate oven about 45 minutes. Serve with
molds of hot boiled rice and tomato sauce.
Spaghetti a 1'Italienne
Boil y*. pound of spaghetti in boiling water for 25 min-
utes.
Prepare a sauce as for Rissotto, using olive oil for short-
ening, and cook the tomato sauce until onions are tender.
Add the sauce to the spaghetti, then add cheese, and stir
until cheese is melted. Dried or canned mushrooms may
be added to the tomato sauce if desired.
Stuffed Peppers
Cut the tops and remove the seeds from sweet green
peppers; cover with boiling water and allow to stand
5 or 10 minutes.
Stuff with cooked rice or macaroni seasoned well with
butter, salt, pepper, finely-chopped onion, and moisten
with strained tomato, cover the top with buttered bread-
crumbs, arrange in a baking dish and bake about ^ of
an hour.
[124] MRS. DE GRAF'S COOK BOOK
Corn Pudding
1 cup canned corn. 1 tablespoon butter.
2 slightly beaten eggs. Yi teaspoon salt.
1 cup milk. Yi tablespoon sugar.
Mix ingredients, bake in well-greased individual or
large baking dish in a moderate oven about 35 minutes.
Unmold and serve with a white sauce and stuffed tomatoes
or tomato fritters.
Poached Eggs California
Toast rounds of bread, dip the edges lightly in boiling
salted water, spread with butter.
Set a carefully poached fresh egg on each slice. Over
3 or 4 eggs pour a cup of sauce made of 2 tablespoons each
of butter and flour, % teaspoon each of salt and pepper,
^ cup of tomato puree and % cup of milk. Make same
as for plain white sauce.
Tamale Loaf
YL can corn. 1 well-beaten egg.
Yz can tomatoes. YT. cup cornmeal.
1 tablespoon shortening, melted. 6 ripe olives.
Yz large onion, chopped. Yz cup chopped nuts or meat.
YL green pepper, chopped.
Season with salt and cayenne to taste. Melt shorten-
ing, add onion and cook until tender. Add corn, tomatoes,
salt and chopped pepper. Bring to boiling point. Add
cornmeal gradually, stirring constantly. Cook about 20
minutes, then add egg, olives and nuts or meat. Pour into
baking dish and bake 45 minutes. Serve with or without
tomato sauce.
Polenta
1 cup cornmeal. Y^ cup of grated cheese.
1 teaspoon salt. Y teaspoon pepper.
4 cups boiling water.
Add salt to boiling water, then add corn meal very
slowly to prevent lumping. Let boil rapidly for 15 minutes,
then finish in double boiler. Turn into a greased shallow
pan, sprinkle with cheese and pepper and place in the oven
until cheese is melted. Cut in squares and serve with gravy
or as a garnish for meat, or plain with a tomato sauce.
Dried mushrooms are an addition to a sauce for polenta.
MRS. DE GRAF'S COOK BOOK [125]
Spanish Farina
V/% cups farina (cooked). 6 olives, chopped fine.
Yz can corn. Cayenne pepper to taste.
1 tablespoon butter. 1 green pepper, chopped fine.
1 teaspoon salt. 1 can tomato sauce.
2 onions, chopped fine.
Mix all ingredients, put in casserole, cover and bake in
medium oven thirty minutes, or put together and heat in
a double boiler.
Rice and Meat Loaf
2 cups cold cooked meat cut 2 cups cooked rice,
in dice. 3^ teaspoon salt.
1 cup stock or gravy. 1 teaspoon onion juice.
3 tablespoons shortening. Pepper to taste.
3 tablespoons flour.
Melt shortening, add flour, mix until smooth. Add
stock, cook until thick. Add remaining ingredients, except
rice. Butter a bread pan, line with rice, pressing firmly.
Add meat, cover with rice. Bake until firm and serve with
a tomato sauce.
Cheese Fondu
1 cup cheese broken into small Paprika,
pieces. 1^ cups milk.
2 tablespoons butter or sub- % cup soft bread crumbs,
stitute. 2 eggs.
1 tablespoon flour.
Y% teaspoon each salt and dry
mustard.
Sift dry ingredients; melt butter, add dry materials
and cook until frothy, then add milk and cook until creamy.
Pour over the slightly beaten eggs, add bread crumbs and
cheese. Pour into a buttered pudding dish, set in a pan of
hot water and bake in a moderate oven until firm in the
center.
[126] MRS. DE GRAF'S COOK BOOK
Gnocchi
1 cup milk. 2 eggs.
1 cup flour. ^j cup grated cheese.
^ teaspoon salt. 2 tablespoons butter or sub-
Paprika, stitute.
Bring milk to the boiling point, then add flour all at
once and stir until the mixture forms a ball of dough,
add seasonings, remove from fire and beat in eggs one at
a time, beating until smooth. Spread in a shallow pan
and cool. Cut in small squares, dip in cornmeal. Heat
butter in a frying pan and fry the squares a golden brown
on each side, adding more butter if necessary. Sprinkle
with cheese and serve with a highly seasoned tomato sauce.
MRS. DE GRAF'S COOK BOOK [127]
The Use of Left-Overs
Every housewife faces the problem of "left-overs." To
utilize and prepare them into satisfactory dishes requires
more skill and inventiveness than to cook the raw food,
and this branch of cookery is an art in itself. The thrifty
home-maker uses all the left-overs. Living has been much
too high for the average person to ignore this type of
cookery.
Food can so easily be spoiled by reheating. Take meats
for example. A tender piece of roast beef reheated for
ten minutes will be tough. This applies to almost all
cooked meats. If sliced very thin and hot sauce or gravy
poured over the slices, the meat will be tender; but if
added to the hot gravy in an attempt to reheat it will
invariably toughen. Meat must be cooked a long time
when reheating if it is to be tender, the theory being that
it will toughen at first, but will become tender by long,
slow cooking. For this reason the covered casserole dishes
have become almost indispensable.
A casserole is used for cooking foods that require slow
cooking for either a short or long period. The dish is
covered to keep in all the steam, and to retain flavor.
Dicing food takes more time than chopping or putting
through a food grinder, but if one has the time, diced meat
will present a much more attractive appearance, as well
as being more palatable. Diced meat or fish may be com-
bined with a white sauce, adding cubes of cooked potatoes,
several tablespoons of cooked peas and diced carrots. If
meat is used, salt, pepper and onion juice can be the season-
ing; if fish, add a little lemon juice also, or a finely chopped
sour pickle. Or add the diced meat to a tomato sauce,
seasoning well with onion and chopped green peppers,
adding six or eight ripe or green olives. A meat pie is
always acceptable. Dice meat, add to thickened, well
seasoned gravy or sauce, adding cooked potatoes cut in
cubes, and small boiled onions and any other left-over
vegetables, such as peas, carrots, turnips or cauliflower.
Place in a casserole or baking dish. Make a plain pie
crust or biscuit dough for top and bake in a moderately
[128] MRS. DE GRAF'S COOK BOOK
hot oven. This may be prepared in the morning, and the
crust made, but not added until the pie goes into the oven.
Smaller quantities of left-over meat or fish may be
chopped and made into souffle's, timbales or croquettes,
or added to a well-seasoned white sauce and served on
toast, or in ramekins or a baking dish, the top covered
with buttered crumbs and then browned in the oven. The
white sauce, made of butter or substitute and milk, supply
additional food value to take the place of the smaller quan-
tity of meat or fish.
One most important factor in the success of these dishes
is in careful preparation. All bones, gristle, skin or tough,
undesirable portions should be removed and discarded. If
there are large meat bones, as in a roast of lamb, these may
be broken adding two or three cupfuls of cold water, also
an onion. Simmer for an hour or more and use as a base
for gravy or sauce.
A cupful of chopped meat or fish will make a souffle',
croquettes, timbales or creamed meat in ramekins for four
persons.
Left-over vegetables can be reheated in a white sauce,
used for cream soups or chowders; scalloped, made into au
gratin dishes, added to a fritter batter and fried in deep fat
or used in salad.
Almost any combination of vegetables makes an attrac-
tive salad, providing it is accompanied with a well-made
salad dressing. The left-over breakfast cereal may be
molded, sliced, dipped in flour and fried a delicate brown,
or half a cupful may replace the same quantity of flour in
the breakfast griddle cakes or muffins; any fresh or cooked
fruit can be mashed and poured over molded cold cereal
for the children's dessert.
Stale broken pieces of bread may be dried in a very slow
oven, then rolled or put through the food grinder and stored
in covered fruit jars. To be used in scalloped dishes, to
bread cutlets, fish or croquettes. Or cut into very small
cubes, dried in a slow oven for croutons for soup; made
into dressing for stuffed poultry, meat, fish, tomatoes or
eggplant. Any of the bread puddings are palatable, pro-
vided too much bread has not been used. The old-
fashioned custard bread pudding should not be made just
MRS. DE GRAF'S COOK BOOK [129]
to save bread, for that would not be an economy, as the
other ingredients needed are too expensive merely to use
up left-overs of bread.
Small portions of cooked or raw tomatoes may make
savory sauces.
Sour milk should never be wasted. It can always be
substituted for fresh milk in flour mixtures, using one-half
teaspoonful of soda to each cupful of sour milk, omitting
the baking powder; or the sour milk can be made into
cottage cheese.
All pieces of beef or chicken fat should be cut fine and
carefully rendered to be used for frying. Fat left from fry-
ing bacon or ham should be saved, but kept in a separate
jar, as the smoked flavor is not desirable for all frying.
Left-overs of fruit may be combined and used for salads
or for dessert. Stale cake may be served for pudding, with
the addition of a custard or chocolate pudding sauce; or
the cake may be cut in finger lengths and used for char-
lottes or charlotte russe.
The greatest care should be given left-overs, so that
they will be in proper condition to use later. Jelly glasses
with covers are convenient for small portions of vegetables
or fruit.
The use of left-overs is unlimited, and while such cook-
ery requires both consideration and time, the results will
amply repay for the additional labor.
[130] MRS. DE GRAF'S COOK BOOK
Twice Cooked Meats
Meat which is reheated or twice cooked is less nourishing
than when first prepared because no matter how careful
the cooking process, a certain amount of the nutritive
juices will escape in the first cooking, although usually a
portion of this is retained and served as a sauce or gravy.
So the wise housewife prepares various savory sauces when
reheating meat or fish, to overcome this loss of flavor and
add to the palatability of these warmed over dishes.
Twice cooked meat, if properly prepared, is very appe-
tizing and not hard to digest unless reheated in such a
fashion as to render it tough and leathery. It is also neces-
sary to bear in mind when preparing these various dishes,
that the meat should never be actually twice cooked, but
merely reheated.
Whenever vegetables, sauces, etc., are to be added to
cooked meat or fish, they should be thoroughly cooked
before being combined with the ingredients to be reheated.
The cooked meat or fish, when reheating, should be pro-
tected if possible from coming in direct contact with the
heat of the fire, oven or fat; which means that the reheat-
ing process should be accomplished by adding the cooked
food to a hot sauce, or be combined with other materials.
The finer these cooked ingredients are the less time re-
quired for reheating, and the more quickly will they absorb
the sauce which is to give flavor to the dish. However,
this does not mean to mash the meat or fish, but carefully
chop it; also be careful to remove all bone, gristle and
undesirable portions before chopping, and if cutting in
cubes or slicing, have the pieces of uniform size, which will
add greatly to the appearance of the finished dish.
Any kind of cooked fish, meat and some vegetables may
be used in making croquettes. Meat and fish croquettes
are simply a finely chopped mixture combined with a
thick sauce, then crumbed, shaped, dipped in egg, then in
crumbs again and fried in deep fat. Whatever variety of
meat or fish the rules for the sauce, molding and frying
are the same.
MRS. DE GRAF'S COOK BOOK [131]
Lamb Curry
Cut cold roast lamb in thin slices. Prepare a sauce by
melting 4 tablespoons of shortening, add y^ slice onion and
fry until a golden brown; remove onion from fat and add
4 tablespoons of flour, > teaspoon of salt, and 1 teaspoon
of curry powder. Mix until smooth and add gradually
2 cups of stock or warm water. Stir constantly until thick,
then pour over sliced lamb. Stock can be made by adding
a bouillon cube to water or using left-over gravy and water
steamed before using. Garnish platter with hot cooked
rice, molded in custard cups.
Reheating Roast Beef
Slice cold roast beef very thin and arrange on a warm
platter. Just before serving pour a hot meat sauce or gravy
over the slices of meat. If the beef is reheated and allowed
to stand over the fire in the gravy it becomes tough.
Corned Beef Hash
Chop rather fine, equal quantities of cold corned beef,
free from all fat and gristle, and cold boiled potatoes; heat
about 3 tablespoons of shortening in a frying pan; turn
in the chopped ingredients and add one-quarter cup of
stock or milk and season with paprika; mix together, cover
and let allow to brown, watching very carefully and stirring
occasionally. Fold over and turn on a hot platter; pour a
well-seasoned tomato sauce around the hash and garnish
with baked bananas.
Cottage Pie
2 cups of diced cooked meat. 1 tablespoon of grated onion.
1 cup of gravy or sauce. 2 cups of mashed potatoes.
1 cup of cooked peas.
Add peas and onion and diced meat to the gravy or well-
seasoned sauce. Pour into a casserole or baking dish
cover with mashed potato. Brush the potato with slightly
beaten egg or melted shortening. Brown in a hot oven.
[132] MRS. DE GRAF'S COOK BOOK
Scalloped Meat
Cut bread in finger length strips. Place a layer in a
buttered baking dish and pour over enough gravy or brown
sauce to moisten. Add a layer of thinly sliced or diced
meat and a tablespoonful of finely chopped onion. Repeat
until dish is filled, covering top layer of meat with buttered
crumbs. Bake in a hot oven about 20 minutes.
Stuffed Green Peppers
Make a croquette mixture, using any left-over meat.
Scald peppers for 5 minutes in boiling water, then cut off
the stem end and remove the seeds. Fill with meat mix-
ture, cover top with buttered crumbs and bake in a hot
oven about 30 minutes. Serve with a tomato sauce.
Meat Pie
2 cups diced cooked meat. 1 cup cooked diced potatoes.
2 cups gravy or sauce. 2 onions sliced and cooked.
Y% cup sliced cooked carrots.
Pour all ingredients in a casserole or baking dish. Cover
with ]/2 of the biscuit dough recipe or with a plain pastry.
Bake in a hot oven.
Creamed Dried Beef with Spaghetti
1 cup dried beef. 2 hard cooked eggs.
2 cups white sauce. 2 cups cooked hot spaghetti.
Cover dried beef with cold water and slowly bring to the
boiling point and drain. Cut the hard cooked eggs in
slices. Prepare the white sauce, season and add the
dried beef. Arrange the macaroni on a hot platter and
pour over the creamed beef and garnish with the slices of
hard cooked eggs.
Chicken and Oyster Pie
Arrange slices of cooked chicken and oysters in layers
in a large or individual baking dish. Add a little
chicken broth or oyster liquor and season. Cover the
top with flaky pastry. Prick pastry to let out the steam.
Bake in a hot oven.
MRS. DE GRAF'S COOK BOOK [133]
Rissoles
Make any croquette mixture and set aside to cool. Pre-
pare flaky pastry, roll out and cut in 3-inch rounds with a
biscuit cutter. Place a spoonful of the croquette mixture
in the center of half of the rounds of pastry, brush the edge
of the pastry with cold water and place a round of pastry
on top, pressing the edges firmly together. Prick each
rissole with a fork and bake in a hot oven.
Meat, Chicken or Fish au Gratin
1 cup meat cut in cubes. % cup bread crumbs.
% cup grated cheese. % teaspoon salt.
1 cup tomato sauce. 1 cup cooked rice.
Butter a baking dish, place a layer of rice and diced
meat alternately until all is used. Add salt to tomato
sauce and pour over the mixture. Mix cheese and bread
crumbs and spread over the top. Place in a hot oven to
brown.
Tongue Piquante
Make a piquante sauce. Place thin slices of cooked
tongue in a casserole or baking dish, pour over the piquante
sauce and set in the oven to heat.
Creamed Sweetbreads
Two cups blanched sweetbreads cut in dice. One small
can button mushrooms; make a sauce with 4 tablespoons
of melted butter, 4 tablespoons flour, mix well and cook
until foamy; add 2 cups rich milk or thin cream and stir
well until thick and creamy; season with % teaspoon salt,
a dash of cayenne pepper and ground nutmeg. Add sweet-
breads and mushrooms. Serve in ramekins.
To blanch sweetbreads soak 1 hour in cold water, drain,
cover with cold water, add 1 tablespoon of lemon juice
or vinegar, 2 or 3 cloves, dash of pepper and a tiny piece of
bay leaf; simmer about 15 minutes; drain and remove
fibers.
[134] MRS. DE GRAF'S COOK BOOK
Deep Fat Frying
Deep fat frying is a method of cooking by immersing
food in very hot fat. If properly fried, foods cooked in
this manner should not be unwholesome to persons in
normal health. Vegetable oils are the best fats to use for
deep fat frying because they can be heated to a higher
temperature before the burning point is reached than
animal fats. Fat should be heated until just an indication
of a delicate blue smoke or vapor arises. If the smoke is
decidedly perceptible, the fat is too hot for use. Heated to
the point when the smoke can just be noticed and the food
to be fried added to the fat, the temperature will be
immediately reduced to the right degree of heat. To test
the fat have several cubes of bread when the fat is hot,
but not smoking. Drop in one of these cubes of bread and
count 40, about as the clock ticks. If the bread turns a
golden brown in that time, the fat is ready for mixtures
that require heating through, such as croquettes, fish balls,
fritters of cooked fruit or vegetables which have only a
coating of thin batter. If the foods to be fried are un-
cooked mixtures, such as doughnuts or fillets of fish, the
bread should take 60 seconds to brown. The fat should
be tested each time before the food is added.
To heat, place the fat in the kettle, cover and allow to
heat gradually, watching carefully.
A heavy kettle is always an advantage, as it may be
kept at a more even temperature than a light-weight one.
Any fat may be used, the vegetable oils now on the market
proving very satisfactory. This includes both corn and
cottonseed oil, all of the lard substitutes, and, of course,
the pure leaf lard.
Unless a strong-flavored food has been cooked in the
fat, such as onions, etc., it may be used over and over again
if clarified after using.
Frying baskets are a great convenience, particularly with
delicate frying, as it saves handling. The articles to be
fried are placed in the basket then submerged in the hot
fat. When the food is brown, the basket is lifted out. In
this way each article is perfect.
MRS. DE GRAF'S COOK BOOK [135]
If the fat bubbles or sputters while heating it denotes the
presence of water, and it will be impossible to fry the food
successfully, for the fat will not become hot enough. To
overcome this condition, allow the water to evaporate,
and then it will heat to the right temperature for frying.
Fat which has been overheated at any time is unwhole-
some and should not be used. It has become decomposed,
and cooling and reheating will not restore it. The fat
absorbed by food cooked in such fat will be irritating.
After using fat for frying let stand until somewhat cool to
allow any particles of food to settle. Then strain through
a double thickness of cheese cloth to remove all remaining
particles. If not overheated and carefully strained, vege-
table fats can be used over and over a number of times.
If fat becomes dark in color add a few slices of raw potato
and heat very slowly. This will quickly absorb the various
impurities and clarify it. To prevent food from absorbing
fat have fat heated according to the test already given,
using cubes of bread. Forty seconds for cooked mixtures,
60 seconds for uncooked articles. Do not put too many
cold articles in the fat at once, thereby reducing the heat
too much. Test fat each time before food is added. Do
not have mixtures to be fried too rich. Do not use too
much baking powder. And, except for flour mixtures,
have food well coated with eggs and crumbs. The egg
forms a coating which prevents the food absorbing fat if
the temperature of the fat is correct. The flour mixtures
should contain enough egg to prevent the mixture absorb-
ing fat if the fat is of the right heat.
Saut^ing is cooking food in a small quantity of fat;
however, the term frying is more commonly used. Many
experiments have been carried on to determine which
method of cooking was preferable, deep fat frying or saut-
ing, and it has been decided that if properly done the
deep fat method will absorb less fat than sauteing or cook-
ing in a small amount of fat.
[136] MRS. DE GRAF'S COOK BOOK
Fritter Batter
To be used for vegetables or fruit.
^ cup flour. 1 egg beaten.
J teaspoon salt. ^ cup milk.
Mix ingredients with an egg beater until very smooth
and free from lumps, beating with a rotary egg beater.
Let stand an hour or more in a cool place before using.
Take slices of pineapple, banana or any cooked fruit or
cooked vegetable such as cauliflower, egg plant, etc., dip
in batter to completely coat, then fry in deep fat until a
golden brown.
Swedish Timbale Cases
1 egg. % teaspoon salt.
Yi cup milk. 1 teaspoon olive or other vege-
^5 cup flour. table oil.
Beat eggs, add remaining ingredients and beat until
very smooth, using the egg beater. The mixture should
be very thin. Set aside in a cool place for an hour or more.
Have fat deep enough to completely cover the timbale iron.
Heat the iron with the fat. When fat is hot remove iron,
drain and dip into the batter a little more than half its
depth. Dip iron into fat at once, completely covering it
with fat. The cases are cooked when a delicate brown. It
may be necessary to test one or two before the batter is
the right consistency. If the cases are not crisp the mix-
ture is too thick and should be thinned with a little milk.
If the batter does not cling to the timbale form, it is too
hot. It requires a little skill to get them just right.
To Shape Croquettes
Allow one rounding tablespoon of the mixture for each
croquette. Form into a ball, dip in sifted bread crumbs
and form into any shape desired. This is a very simple
process and requires very little practice to shape very
attractive croquettes.
When all the croquettes have been molded, dip in beaten
egg diluted with one or two tablespoons of cold water,
roll in crumbs again and set aside to fry. The item of first
importance in frying is the temperature of the fat. When
MRS. DE GRAF'S COOK BOOK [137]
frying mixtures covered with egg and crumbs, the fat
should be hot enough to stiffen this coating the instant it
comes in contact with it, and the final browning should
not take but a few seconds. The frying process should
encase the croquettes in a crisp, delicately browned crust
while being reheated. To accomplish this the fat should
not be smoking hot but hot enough to turn a cube of
bread a golden brown while you count 40. If you have
made the croquettes the size suggested, a rounding table-
spoon for each croquette, they should be a golden brown
and well heated through.
Frying Process
Fry only four or five croquettes at one time, and be sure
to test the temperature of the fat between each frying.
When fried, drain the croquettes on several folds or soft
paper, laid on a pan in a warm oven, having the oven door
open.
Thick White Sauce for Croquettes
4 tablespoons shortening. 1 cup cold milk.
4 tablespoons flour.
Melt shortening, add flour, stir until smooth; set over a
fire, cook until frothy, then add cold milk and cook, stirring
constantly until thick. Add seasonings and chopped food
to the sauce; then cool.
Thick Brown Sauce for Croquettes
Brown sauce is made from stock, or stock can be made
in a minute's time by dissolving a bouillon cube in a cup
of hot water. Use 4 tablespoons drippings for the short-
ening, and when this is melted add several slices of onion
and cook until a golden brown; then remove onion, add 4
tablespoons flour and cook the flour in the fat until brown;
then add a cup of stock, stir until thick, season.
Croquettes of Meat, Ham or Fish
1 cup thick white or brown % teaspoon salt,
sauce. 1 teaspoon onion juice.
2 cups minced meat or fish.
Mix ingredients and set aside to become cold. Make
into small round or oblong forms. Dip in crumbs, then in
138] MRS. DE GRAF'S COOK BOOK
beaten egg, then in crumbs. When all are made
fry in deep fat until a golden brown. Drain on brown paper
and serve with a tomato or other sauce.
Chicken Croquettes
Chop chicken very fine, season with salt, pepper, onion
juice and lemon juice. Chopped ham, tongue, sweetbreads,
veal or mushrooms all combine with chicken, and any
of these foods, even a small portion, will improve the flavor
of the croquettes. For each cup of chopped meat use 1
cup of thick white sauce. The sauce for chicken croquettes
may be made with either chicken stock or milk.
Rice Croquettes
2 cups boiled rice. 1 egg.
1 tablespoon butter. Yi teaspoon salt.
To hot boiled rice add butter and well-beaten egg; spread
on a shallow plate and when cold shape in balls, roll in
soft crumbs, dip in egg slightly beaten, then in crumbs
again and fry in hot fat. For sweet rice croquettes add 2
tablespoons sugar and the grated rind and juice of a lemon.
Potato Croquettes
2 cups hot mashed potatoes. 1 teaspoon onion juice.
2 tablespoons butter. 1 teaspoon finely chopped
% teaspoon salt. parsley.
YL teaspoon pepper.
Add ingredients in order given to potatoes and prepare
as for rice croquettes.
Cheese Croquettes
1 cup thick white sauce. YL cup grated cheese.
Y% teaspoon salt. 1 cup cheese, cut in dice.
Paprika. 2 egg yolks.
To white sauce add beaten yolks and cheese; stir until
cheese is melted; cool, then shape and crumb as for rice
croquettes.
MRS. DE GRAF'S COOK BOOK [139]
Macaroni Croquettes
2 cups finely chopped cooked H teaspoon salt.
macaroni. Paprika.
1 cup thick white sauce.
Add chopped macaroni to the thick white sauce; also
seasoning. Set aside to cool. Shape into croquettes, dip in
crumbs, then in slightly beaten egg, then crumbs. Fry in
deep fat until a golden brown. Serve with a cheese sauce.
Corn Fritters
1 egg beaten separately. 1 teaspoon baking powder.
1 cup corn. 3^ teaspoon salt.
% cup flour. Paprika.
Beat egg yolk; add corn, flour sifted with baking powder
and salt; then fold in stiffly beaten egg white. Fry in
deep fat or on a well greased griddle.
Celery Fritters
Cut celery in lengths of about 3 inches. Parboil until
tender, but not broken; drain, season with salt and pepper.
Prepare fritter batter; dip celery in batter and fry in deep
tat; use as a garnish or with a tomato sauce. This is a
good way to use the outer stalks of celery.
Banana Fritters
Dip each piece of banana in the batter and fry in hot fat;
drain on brown paper. For a dessert or sweet entree serve
with a sweet sauce; as a garnish for meat serve plain.
Apple or pineapple fritters are prepared in the same
manner.
Tripe Fried in Batter
Tripe is usually cooked or pickled as purchased in the
market. It requires more cooking to make it tender. Cut
into pieces for serving and cook in equal parts of milk
and water until tender, about half an hour. Drain, dry,
dip in fritter batter and fry in deep fat.
CHAPTER SEVEN
VEGETABLE COOKERY
SAUCES SAVORY AND SWEET
SALADS
SALAD DRESSINGS
[142] MRS. DE GRAF'S COOK BOOK
Vegetable Cookery
EGETABLE cookery is very often slighted because it
seems too simple to require much attention. Hot
or cold water is poured over them, regardless of
the type of vegetable. Sometimes they are cooked
so long and in such quantities of water that the finished
dish is anything but palatable.
Vegetables are made up of countless little cells contain-
ing water, sugar, starch, mineral salts, etc., and are valu-
able to the diet as bulk food and for these mineral salts.
The careful housewife will see that vegetables are cooked
so as to retain most of these valuable elements. All vege-
tables should be cooked in boiling water, as this bursts the
starch grains at once, which will hold the nutriment of
the vegetable. If cold or just warm water is used, the
starchy frame of the vegetable will become soaked with
water, and in the case of very starchy vegetables, such as
potatoes, they will become water-soaked and soggy an
unappetizing and indigestible dish. The vegetables de-
ficient in starch should be cooked in boiling hot water also,
in order to retain the flavor, and delicate vegetables should
not be cooked in a quantity of water or the flavor will be
impaired and much of the mineral salts lost. Steamed
vegetables retain nearly all the valuable qualities and is a
very satisfactory method for cooking many vegetables.
Foods containing starch must be well cooked. Such
vegetables as potatoes, turnips and those containing starch
in the form of woody fiber must be thoroughly cooked or
they will be unwholesome. Green peas and asparagus
contain sufficient starch to require thorough cooking, but
in order to retain the flavor (sugar and other elements)
there should not be a quantity of water used, and while
the water should be at the boiling point it should not be
allowed to boil violently; in the case of peas all water should
either be absorbed, or whatever liquid remains should be
served with the vegetables.
The liquid from asparagus can form the base for a cream
soup or can be used to make a sauce to pour over the vege-
table. Spinach, after being carefully cleaned, should be
MRS. DE GRAF'S COOK BOOK [143]
cooked in the water which clings to the leaves, or if any
water is added it should be only sufficient to cover the
bottom of the kettle. The length of time required to cook
vegetables depends upon their age and how long they have
been gathered.
Some vegetables are strong flavored and for this type a
quantity of water may be used. Cabbage, onions, etc.,
come under this class. These vegetables may be blanched.
By that is meant placing the vegetables in a quantity of
cold water and then brought quickly to the boiling point,
boiled not more than 5 minutes, drained and cooked in
boiling water as directed.
Hard water has a tendency to toughen and harden
woody fiber, and thus keep the sweet juices and other
valuable compounds within the article cooked; soft water
acts in just the opposite manner. For that reason we salt
the water for all green vegetables, which assists them in
retaining flavor and color. Vegetables containing much
woody fiber are better cooked in soft water, adding salt
when half cooked.
If you will bear in mind that vegetables growing above
the ground require salted water and those growing below
the ground can be salted later in the cooking process, there
will be no mistake.
Some cooks advise using a small quantity of baking soda
in the water in which woody fibered vegetables are cooked.
This is not an advisable process, for the soda is an alkali,
and while it will certainly soften the water it will also
destroy certain essential elements in the vegetables and
will give green vegetables a faded, unappetizing appear-
ance.
In the case of dried vegetables, where soda is often
suggested to soften the cellular structure, soaking over
night will be found to give much better results.
Green vegetables will retain their color better if cooked
in an uncovered kettle. Strong flavored vegetables, such
as cabbage and cauliflower, will not give off as unpleasant
an odor if cooked in an uncovered kettle.
Although it is customary to boil vegetables, they may be
either steamed or baked. To steam be careful to keep
water constantly boiling and saucepan closely covered.
[144] MRS, DE GRAF'S COOK BOOK
Steam until vegetable is tender. This will take a little
longer than boiling, but they will be of a good flavor and
there will be scarcely any loss of mineral salts or other
nutritive content. This method of cooking may be used for
all vegetables firm in texture. Where possible, steam vege-
tables without removing the skins. The flavor of the food
will be greatly improved and the skins may be more quickly
and easily removed after cooking. In baking there is very
little loss of material except water, which is driven off by
the heat. Baked potatoes, both white and sweet, are
among the most easily digested and wholesome vege-
tables.
When baking raw vegetables always use a medium hot
oven. Potatoes will not be mealy and satisfactory if placed
in a cool oven and allowed to heat through gradually.
The time required for cooking vegetables depends
largely upon the age of the vegetable. They should be
cooked until tender, but no longer. Peas overcooked are
ruined, and cabbage, so commonly cooked until soggy and
heavy, is certainly unappetizing and indigestible.
For seasonings, just salt, pepper and butter or any of
the well-made white or drawn butter sauces. The wise
housekeeper will master the art of making simple sauces
and will vary the kind to suit the vegetable the sauce is to
be served with. If the vegetable is to be fried be sure the
fat is hot and drain off all fat before serving. Fat soaked
foods are unwholesome and indigestible.
Cold cooked vegetables may be scalloped or served au
gratin. Any of these methods will entirely change the
flavor and appearance so completely that the reheated
dish will not be classified as a left-over.
Any cooked vegetable may be creamed by adding thin
or medium white sauce. This sauce can be made with part
milk and part the liquid the vegetable was cooked in.
Any cooked vegetable may be scalloped by alternating
layers of vegetables and a medium white sauce, covering
the top with buttered crumbs and baking until brown.
Vegetables may be boiled in the oven as well as on top
of the stove. If using a hot oven for a roast the vege-
tables may be started to cook on top of the stove, then
removed to the oven to complete cooking. Of course,
MRS. DE GRAF'S COOK BOOK [145]
they must be kept at the boiling point if the best flavor is
desired, so the oven must be hot.
When using canned vegetables, it is better to open the
cans an hour or more before they are needed, so that the
contents may come in contact with a fresh supply of oxy-
gen. Of course the food should be turned from the can at
once. All canned vegetables, except tomatoes and corn,
should be rinsed in cold water before using. This removes
the "canned" taste so much disliked by many.
Artichokes
Let the artichokes soak for about ten minutes in cold
salted water. This draws out any tiny bugs which might
be under the leaves. Remove the tough outside leaves
and with a sharp knife cut about an inch off the top of each
artichoke. Drop into cold water, adding a tablespoon of
vinegar or lemon juice and let stand half hour or more.
This prevents discoloration. Drain and cook in salted
boiling water until tender.
Boiled Asparagus
Scrape the stalks, wash well and tie in small bunches;
cut off the tough ends. Set the bunches in boiling salted
water with the tips upright and above the water. Cook
until tender. Drain, arrange on buttered toast, season
with butter and serve. Steaming is a very good method to
use for cooking asparagus.
Asparagus in Milk
Scrape the stalks, cut off the tough ends and cut in inch
lengths. Put in a double boiler, add hot milk to cover and
cook until tender. Season with salt and butter and serve;
or for each cup of milk allow one tablespoon of butter and
one of flour; mix until well blended, then add to hot mix-
ture and stir until creamy. Pour over toast points.
Asparagus Shortcake
Split and butter hot baking powder biscuits. Have
prepared creamed asparagus and put the biscuits together
with this mixture, pouring some of the creamed asparagus
around the little shortcakes.
[146] MRS. DE GRAF'S COOK BOOK
Succotash
Take equal quantities of cooked corn and cooked string
beans or cooked lima beans. Season with a teaspoon of
onion juice, butter and salt.
Corn Custard
1 cup canned corn. 1 tablespoon melted butter.
J^ cup milk. 2^ teaspoon salt.
1 egg, beaten. Paprika.
Mix ingredients in order named and pour into a greased
baking dish. Bake in a slow oven until firm. If cooked
too quickly the mixture will separate or curdle.
Green Peas
To shelled peas add about the same quantity of boiling
water, allowing % teaspoon of salt and y^. teaspoon of
sugar to each cup of water. Simmer gently until tender,
then add a teaspoon of butter just before serving.
Glac6 Carrots
Boil or steam small carrots without peeling. Drain,
plunge in cold water and remove skins. Place in a buttered
baking dish, sprinkle with sugar, dot with butter and add
about y* cup of water. Bake about half an hour, basting
several times.
Buttered Beets
Wash beets and cook in boiling water until tender.
Drain, plunge in cold water and remove the skins. Cut in
cubes. Reheat in a double boiler, adding salt and a table-
spoon of butter.
Scalloped Onions
Peel and slice onions about half an inch in thickness.
Put a layer of onions in a buttered baking dish or casserole;
season with salt, dot with butter and dredge with flour.
Continue in layers until all the onions are used. Cover
with hot milk or boiling water; cover and bake in a moder-
ate oven until tender; about one hour. Or reheat cooked
onions.
MRS. DE GRAF'S COOK BOOK [147]
Onions with Peanut Butter Sauce
Peel onions and cook in boiling water until tender.
Make a white sauce using the proportion of 1 tablespoon of
butter, 1 tablespoon of flour and % teaspoon of salt to
each cup of milk or cream. Add 4 tablespoons of peanut
butter to each cup of sauce and stir until well blended.
Pour over the onions that have been drained, and serve.
Celery au Gratin
Two cups of celery cut in small pieces. Put in saucepan
and add 2 cups of boiling salted water. Cook until
tender. Drain, reserving liquid to make a sauce. For the
sauce use ^ cup of celery liquid and > cup of milk. Melt
2 tablespoons shortening, add 2 tablespoons of flour, cook
until frothy, add liquid and cook, stirring constantly, until
creamy. Season with salt and pepper. Grease a baking
dish and add alternate layers of celery, sauce and grated
cheese. Cover the top with buttered crumbs and bake
until brown.
Fried Eggplant
Pare eggplant and cut in >^-inch slices. Season with
pepper and salt, then dip in slightly beaten egg, diluted
with 1 tablespoon of cold water. After covering each slice
with egg, roll in soft bread crumbs and fry in deep fat or
pan fry in a small quantity of fat cooking in either case
until a golden brown.
Quick Cabbage
Chop cabbage very fine. Plunge into boiling salted
water and boil rapidly for 15 minutes. Drain, season with
salt, pepper and a little butter.
. Diced Turnips
Peel turnips and cut in cubes; cook in boiling water
until tender but not broken; drain. Allow 1 cup of medium
white sauce for 2 cups of turnip, season with salt, pepper
and 1 teaspoon of lemon juice.
[148] MRS. DE GRAF'S COOK BOOK
Parsnip Cakes
Take cold mashed parsnips that have been well
seasoned shape into small, flat, round cakes; roll in flour
and cook in butter or butter substitute, browning on each
side.
Steamed Squash
Cut squash in pieces to fit the steamer or colander in
which it is to be steamed. Place over boiling water,
cover closely and steam until tender, about one hour.
Scrape the pulp from the shell and mash, seasoning with
butter, pepper and salt and a very small amount of sugar.
Baked Cream Squash
Cut small cream squash in half; remove seeds and fiber;
sprinkle with salt and dot with small bits of butter or
substitute. Bake in a moderate oven about ^ of an hour.
Creamed Cabbage
4 cups shredded cabbage. 2 cups medium white sauce.
Add shredded cabbage to rapidly boiling, salted water.
Cook until tender; drain, then add to the well-seasoned
white sauce.
Spinach
Remove roots from spinach. Wash very well in several
waters, then pour hot water over the leaves. This causes
any remaining grit to go to the bottom of the pan. Place
spinach in a kettle with a teaspoon of salt and cook until
tender in its own juice, haying the fire low and lifting occa-
sionally to prevent burning. Drain, chop fine and add
seasonings of salt, pepper and butter. Reheat and garnish
with slices of hard cooked egg. Cooked in this manner,
all of the valuable salts are retained. If the spinach is
old and rather tough it may be necessary to use about a
cupful of boiling water.
Creamed Spinach
For 2 cups of cooked, chopped spinach allow 1 cup of
well-seasoned medium white sauce and add a dash of
nutmeg.
MRS. DE GRAF'S COOK BOOK [149]
Brussels Sprouts
Wash well and remove outer leaves of sprouts; cook in
boiling, salted water until tender, about 20 minutes. Drain
well, add 2 tablespoons butter to a heavy frying pan. Add
the sprouts and cook over a slow fire until butter is all
absorbed. Season with salt and pepper. Serve on a platter
rounded with toast points or fried bread.
Dainty Cabbage
This is a somewhat novel way to cook this humble
vegetable, but it will be found very palatable and as it is a
hearty dish can be served when the meat course is not so
plentiful.
Select a firm white head of cabbage and cook in boiling
salted water until tender. Drain. Chop and season with
salt and pepper. Add 2 level tablespoons of butter, %
cup of milk and 2 beaten eggs, and 1 teaspoon of vinegar.
Mix all the ingredients, pour into a greased baking dish,
and bake in a not oven until the top is a golden brown.
Hot Slaw
1 tablespoon sugar. 3 tablespoons vinegar, pepper.
1 egg. 3 cups shredded uncooked
1 tablespoon flour. cabbage.
YZ cup milk. Y% teaspoon mustard.
1 teaspoon salt.
Mix ingredients and add to beaten egg and milk and cook
in double boiler until thick. Add vinegar and cabbage
and serve very hot.
Stuffed Green Peppers
Cut tops and remove centers of sweet green peppers;
cover with boiling water and let stand about 10 minutes.
Make a stuffing of cooked rice seasoned well with butter,
salt, finely chopped onion, moistening well with strained
tomato. Fill peppers with mixture, cover with buttered
crumbs and bake in a moderate oven about ^ of an hour.
[150] MRS. DE GRAF'S COOK BOOK
Creamed Spinach
Two cups of chopped cooked spinach, 1 cup of medium
white sauce, salt, pepper, few grains nutmeg. Combine
ingredients and reheat.
Green Peas Maitre d'Hotel
2 cups green peas. ^ teaspoon lemon juice.
1 mint leaf. Salt and pepper.
2 tablespoons butter or
substitute.
Cook peas in a small quantity of boiling salted water,
until tender, leaving kettle uncovered. Mix butter,
chopped mint, salt, pepper and lemon juice. Drain peas,
add butter mixture, return to fire and melt and serve.
Pink Beans Spanish
2 cup beans. 1 pimento or green pepper,
1 onion. chopped.
2 cups strained tomato or to- 1 tablespoon butter or sub-
mato sauce. stifute.
1 teaspoon salt.
Wash, then soak beans over night; drain, cover with boil-
ing water and cook % hour. Drain again, cover again with
fresh boiling water and cook until tender. Melt butter,
add onion and pimento and cook for about 5 minutes,
then add tomato. Drain beans, add the sauce and
simmer about half an hour.
Stuffed Tomatoes
Cut a thin slice from the smooth end of tomatoes.
Scoop out the pulp and mix it with an equal quantity of
cold cooked rice, macaroni or bread crumbs. Add season-
ing of salt, pepper and a few drops of onion juice. Refill
tomato shells, replace covers and bake ^ hour. A table-
spoon or more of finely chopped ham adds variety to this
'dish.
Boiled Cabbage
Allow cabbage to soak in cold water for at least half an
hour before cooking. Place in rapidly boiling water to
which 2 teaspoonfuls of salt have been added. Boil in an
MRS. DE GRAF'S COOK BOOK [151]
uncovered saucepan about 25 minutes. The cabbage
should be white and thoroughly cooked in that time.
Longer cooking will cause it to be tough and indigestible.
Drain and serve plain or with White, Hollandaise or
Drawn Butter sauce.
Celery in White Sauce
Wash, scrape and cut celery stalks in 1-inch pieces; cook
20 minutes or until soft in boiling salted water; drain, and
to 2 cups of celery add 1 cup of white sauce. This is a
most satisfactory way of using the outer stalks of celery.
Creamed Carrots
Cut carrots, after scraping into slices; let boil in boiling
water until tender; drain, and add to 1 cupful of well-
seasoned white sauce.
Canned Vegetables
Open and remove from can at once. Drain off all liquid
with the exception of corn and tomatoes and let stand an
hour or more in fresh cold water. As the vegetables have
already been cooked they only require reheating and
seasoning. A double boiler will be found the most satis-
factory method for reheating. It requires about 15 min-
utes to heat thoroughly. A bit of butter and salt are
added when the vegetables are put in the boiler. Heated
in this manner the vegetables will not require water and
there will be no danger of burning, as is easily the case with
corn. Milk or cream may be added if desired.
Stuffed Vegetables
Onions, green peppers, tomatoes and eggplant are cooked
in this manner: Scald the vegetables a few minutes, then
place in cold water and remove the peel of the tomatoes
or onions, and rub off the skins of green peppers and egg
plants with a cloth. The centers are removed and the
cavities filled with a stuffing made of seasoned bread
crumbs mixed with a little melted butter, or the portion
removed may be chopped fine and added to the crumbs.
Place a small piece of butter on top of each and bake in a
hot oven. Serve plain or with a sauce.
[152] MRS. DE GRAF'S COOK BOOK
Vegetables au Gratin
Left-over vegetables are usually used, and almost any
variety may be prepared in this manner: Cut vegetables
into cubes or slices. Make a white sauce; butter a baking
dish and arrange a layer of vegetables in it, season, then
add a layer of white sauce. Repeat until dish is filled.
Cover the top with a layer of soft crumbs moistened with
melted butter. Bake in a moderate oven. Cheese may be
added to the white sauce.
Scalloped Vegetables
This is also an excellent way to use left-over vegetables.
Cut vegetables in slices or cubes. Butter a baking dish,
arrange a layer of vegetables, season, then add a layer of
soft crumbs, dotted over with a little butter. Repeat
until dish is filled, having a layer of crumbs on top. Bake
in a moderate oven until nicely browned.
Boiled Potatoes for Mashing
Wash potatoes with a small brush and peel as thin as
possible, for much of the mineral salts lie next to the skin.
Place in rapidly boiling water and cook until they may be
pierced with a fork. Drain and shake them in the saucepan
for a few moments to make them mealy. Mash well, being
sure there are no lumps, and add butter and salt in pro-
portion to the number of potatoes. Beat well, adding
gradually enough scalded milk to make them creamy, and
continue to beat until white and light. A potato ricer can
be used instead of mashing them, then seasonings and
milk can be added, and the potatoes beaten until light.
Baked Potatoes
Potatoes should be of uniform size. Wash well and place
in a hot oven for 45 minutes, when they should be mellow
when pressed between the fingers. If skins are desired soft,
rub each potato with butter or substitute before baking.
When baked remove at once from the oven; press between
the hands until the skins breaks, or prick with a fork to
release the steam; this will prevent the potato from
becoming soggy.
MRS. DE GRAF'S COOK BOOK [153]
Steamed Potatoes
Wash potatoes well. Do not remove skins. Place in a
steamer over boiling water, cover closely and cook for
about 45 minutes, or until potatoes are tender.
Potato Puffs
1 teaspoon salt. 1 tablespoon melted butter.
2 cups of hot mashed potatoes. 1 tablespoon finely chopped par-
1 egg yolk. sley.
Shape mashed potatoes into small balls and place on a
greased baking pan. Beat egg yolk, add butter and brush
the potato balls with the mixture. Sprinkle with parsley
and set in a hot oven to brown.
French Fried Potatoes
Wash and peel potatoes. Cut into thin, lengthwise
strips and let stand in cold water an hour or more. Drain,
dry on a cloth and fry in deep fat. Heat fat until a piece
of bread will brown in \^4 minutes. Have kettle half
full of the fat. Do not add many potatoes at a time. Drain
on soft paper and sprinkle with salt. Test the fat each
time before freshjpotatoes are added.
Potato Balls
Wash and peel potatoes and cut into balls with a French
vegetable cutter. Cook in boiling water until tender but
not broken. Drain, roll in minced parsley and serve.
Duchess Potatoes
To 3 cups of hot riced or mashed potatoes add 2 table-
spoons of butter, 1 teaspoon of salt and 1 ege slightly
beaten. Mix well, beating until light. Put through a
pastry bag with a star tube or shape into pyramids with
a spoon. Brush over with beaten egg (yolk only preferred)
and brown in a rather hot oven.
Franconia Potatoes
Peel and prepare as for boiled potatoes; parboil 10
minutes, dram and either place in pan with roast beef,
[154] MRS. DE GRAF'S COOK BOOK
basting often with fat in the pan, or cook in a heavy frying
pan with plenty of fat. Cover closely. Turn often so that
potatoes may be a deep golden brown.
Potatoes en Casserole
Wash and peel potatoes. Cut into quarters crosswise.
Place in a baking dish, sprinkle lightly with salt and add 2
tablespoons of butter for 5 medium sized potatoes Cover
closely and bake in a moderate oven about 45 minutes.
Fried Summer Squash
Pare and slice the squash. Beat 1 egg, add 2 tablespoons
of water or milk and season with salt and pepper. Dip the
slices of squash into the egg mixture, then into fine dry
bread crumbs or flour. Heat a heavy frying pan, add short-
ening and when hot add the slices of squash, cooking until
a golden brown on each side.
French Fried Onions
Peel and slice onions very thin, cutting cross-wise. Soak
in milk for about 1 hour then drain and dredge with flour.
Have fat heated until a piece of bread will turn a golden
brown in \^4 minutes. Drain on soft paper. Further
information regarding fat will be found under deep fat
frying.
Green Corn
Silk should be brown and sweet and juicy, milk should
flow from the kernels when pricked with a fork. Corn is
easily spoiled by overcooking. Have a quantity of rapidly
boiling unsalted water; add the ears of com a few at a
time so as not to reduce the temperature of the water.
Fresh corn should cook in about 10 minutes. Cooking in
salted water hardens and wrinkles corn.
Kohl Rabi
Kohl rabi is a variety of cabbage, but the flavor and
nutriment are stored mainly in the stem; this looks some-
what like a turnip and grows just above the ground. It
should be used when young and tender or when it is not
MRS. DE GRAF'S COOK BOOK [155]
more than 3 inches in diameter. When old it is tough and
fibrous. To boil, wash and peel and cut in cubes or slices.
Add to boiling water and cook in an uncovered saucepan
until tender, about 30 minutes. Drain and season with
salt and butter.
Escalloped Potatoes
3 cups sliced raw potatoes. 2 cups of scalded milk.
3 tablespoons flour. Salt.
4 tablespoonfuls butter or Pepper,
substitute.
Grease a baking dish and put in a layer of potatoes;
sprinkle with 1 tablespoonful of flour, J^j teaspoonful of
salt and a little pepper, and dot with butter or substitute.
Repeat with a second layer of potatoes and so on until all
are used, and then pour over the hot milk, until it barely
shows through the potato slices. Cover and bake an hour
in a moderate oven until potatoes become brown.
Escalloped Potatoes with Bacon
Prepare escalloped potatoes according to the preceding
recipe, omitting the fat. Cut the rind from 6 slices of
bacon and let bacon stand 5 minutes in boiling water.
Drain, then place the bacon strips over the potatoes 20
minutes before the latter are cooked. The bacon fat will
drain over the potatoes.
Potatoes in the Half Shell
Select smooth, medium sized potatoes, wash and bake.
Remove from oven. Cut in halves, scoop out inside, mash.
For 6 potatoes use 2 tablespoonfuls butter, 3 tablespoon-
fulls hot milk, salt and pepper. Beat thoroughly, refill
shells and bake 5 to 10 minutes in hot oven. Grated cheese
may be sprinkled over the top and allowed to melt.
Stuffed Potatoes with Ham
Prepare potatoes as for half shell. To the mashed po-
tatoes add >^ cup of minced ham or other meat. Beat
well, return to shells, brush over with beaten egg and brown
in a hot oven. A good luncheon dish.
[156] MRS. DE GRAF'S COOK BOOK
Potato Pancakes
One cup grated raw potatoes, 1 tablespoon finely
chopped raw onion, 1 egg, ^ cupful flour, ^ teaspoonful
baking powder, 1 teaspoonful salt, a little pepper. Cook
on a hot greased griddle like pancakes.
Potatoes Baked with Sausage
Select large potatoes of uniform size. Pare, remove
centers lengthwise with an apple corer. Put a small
sausage in each cavity. Place in a pan and bake in a hot
oven from 30 to 45 minutes according to the size. Melt 2
tablespoons of shortening and baste potatoes frequently.
Centers of potatoes may be used for mashed potatoes. A
nice luncheon dish.
Glazed Potatoes
Roll small boiled potatoes in slightly beaten yolk of egg.
Set in a greased pan and bake until a golden brown.
Potatoes O'Brien
Use cooked potatoes, cut in thin slices or cubes; place
a layer of potatoes in a buttered baking dish; add a layer
of white sauce, 2 tablespoons grated cheese and 1 table-
spoon shredded pimentos; continue in layers until dish
is filled, having a layer of fine buttered crumbs on top.
Bake in a medium oven until brown on top.
t Cottage Pie
Cover the bottom of a greased baking dish with hot
mashed potatoes, add a thick layer of cooked meat,
chopped or cut in small pieces and seasoned with salt
and pepper and a few drops of onion juice, and moistened
with some of the gravy. Cover with a thin layer of
mashed potatoes and bake in a hot oven long enough to
heat through.
Potato Souffle
Beat until light 2 cupfuls hot mashed potatoes. Mix
2 tablespoonfuls butter with J^ cup hot milk, then add to
potatoes. Stir in well beaten yolks of 2 eggs, season with
MRS. DE GRAF'S COOK BOOK [157]
salt and pepper. Stir until very creamy, then fold in
the well-beaten whites of the eggs. Pile lightly in a but-
tered baking dish and bake in a quick oven until nicely
browned.
3 cups cold diced potatoes. 4 hard-cooked eggs.
2 cups white sauce. Salt and pepper to season.
Creamed Potatoes with Eggs
I diced potatoes. 4 hard-cooked eg
te sauce. Salt and pepper t
Add diced potatoes and chopped whites of hard-cooked
eggs to white sauce and reheat. Turn into serving dish.
Rub yolks through a sieve; sprinkle over the top.
Lyonnaise Potatoes
Melt 2 tablespoons shortening: add 1 tablespoon finely
chopped onion. When onion is yellow, add 2 cups cooked
potatoes cut in cubes. Season with salt and pepper, cook
until potatoes are heated through and sprinkle with finely
chopped parsley and serve.
Quick Creamed Potatoes
2 cups cold sliced potatoes. J^ teaspoon salt.
2 tablespoons flour. Pepper.
1H cups milk. 1 tablespoon chopped parsley.
1 tablespoon butter.
Slice potatoes, dredge with flour, tossing so each slice
is partly coated. Put in a saucepan; add milk; cook slowly,
stirring mixture or gently shaking saucepan untir all is
creamy; add seasoning; sprinkle with parsley and serve.
Boiled Sweet Potatoes
Wash potatoes. Drop in boiling water to coyer and cook
until tender about 30 minutes, constantly boiling.
Steamed Sweet Potatoes
Wash potatoes. Place in steamer over boiling water
and steam until tender about 45 minutes for medium
sized potatoes.
[158] MRS. DE GRAF'S COOK BOOK
Mashed Sweet Potatoes
Wash and peel potatoes. Plunge into boiling water and
cook until tender. Drain, set back on stove in a warm
place to dry a few minutes, then mash or press through
a potato ricer. For 5 medium sized potatoes allow J^ cup
of hot milk; add 1 tablespoonful of butter and 1 tablespoon-
ful of sugar to the hot milk. Add gradually to the mashed
sweet potatoes and beat until very light.
Candied Sweet Potatoes
Wash and cook potatoes in boiling water until tender.
Drain, peel and cut in two, lengthwise, arrange in a
buttered baking dish. Make a syrup of j cup of sugar,
> cup of hot water and 3 tablespoons of butter. Pour
over potatoes and bake in a medium oven until potatoes
are brown about 30 minutes. Baste frequently.
Caramel Sweet Potatoes
Boil sweet potatoes, cool and remove skins. Cut in
slices. Butter a baking dish, put in a layer of potatoes,
sprinkle with brown sugar, a little salt, 1 tablespoon of
butter cut in bits; 1 tablespoon of flour, add another layer
of potatoes; season as directed above and continue until
potatoes have all been used. Cover with milk and bake in
a moderate oven until brown. Care must be taken not to
let the sugar burn.
Sweet Potato Cones
3 cups mashed sweet potatoes. 1 tablespoon butter.
1 egg. 2 teaspoons brown sugar.
1 egg yolk. Yi teaspoon salt.
Combine ingredients, heat until creamy; let cool, shape,
roll in slightly beaten white of egg, then in cracker or fine
bread crumbs. Put in a greased pan and bake in a hot
oven until brown or fry in deep fat.
Sweet Potato Glace
Boil or steam sweet potatoes until tender. Peel and cut
in thick slices lengthwise. Place in a buttered pan, cover
with bits of butter, a thick sprinkling of brown sugar and
bake until a rich brown.
MRS. DE GRAF'S COOK BOOK [159]
Savory Sauces
To make a really good sauce is considered an art in itself
and one which has not always been given the careful consid-
eration it deserves. Many common-place and otherwise
hopeless dishes may be transformed and made most ap-
petizing when served with a well-made sauce. If given care
a smooth creamy, well-cooked sauce is not difficult to pre-
pare, and may be plain or quite elaborate, as desired.
However, it must be free from all lumps and thoroughly
cooked and the seasoning used should be suitable for the
food the sauce is to be served with.
Sauces made with milk are economical, for they supply
nutriment and increase the value of the food with which
they are served. In using left-overs of fish, meat and vege-
tables it is almost necessary to use a well-seasoned sauce.
A plain white sauce is perhaps the most useful adjunct
to good cooking and the foundation recipe may be varied in
many appetizing ways by the addition of other ingredients.
This white sauce is made of a different thickness, according
to how it is to be used. For creamed soups it is quite
thin, for croquettes very thick, and for the usual creamed
dishes of a medium thickness. The medium sauce is made
by using 2 tablespoons (level) of butter or butter substitute,
2 tablespoons of flour to each half-pint measuring cup of
cold liquid, which may be water, milk, thin cream or white
or brown stock, depending upon what kind of sauce you wish.
With these measurements in mind you can prepare any
quantity of sauce desired.
There are several approved methods of preparation, but
the one given will be found very easy and most satis-
factory if the directions are carefully followed. Put the
butter or butter substitute in a saucepan over a low fire
and melt, but do not brown; when fat is melted remove
from the fire and add flour, stirring until smooth and well
blended; return to the fire and cook the mixture until it
bubbles or becomes frothy, then add the cold milk gradu-
ally, stirring until boiling point is reached and sauce thick-
ens. Add seasoning.
If it is necessary to keep this sauce hot for any length
[ 160] MRS. DE GRAF'S COOK BOOK
of time, set in a dish of hot water, add a few small pieces of
butter and cover. This will prevent a crust from forming
on top. Do not boil after the sauce becomes creamy and
thick or it may separate and become oily. If this should
happen, add 1 tablespoon of cold liquid for each cup of
sauce, place over the fire and stir constantly until the
boiling point is reached again.
The secret of good white sauce is in cooking the flour
until the starch grains burst; this removes the raw,
pasty, unpleasant taste one so often finds in undercooked
sauces. If the liquid is added gradually and stirred con-
stantly there will be no difficulty in keeping the sauce
smooth.
A brown sauce is made in the same manner, allowing the
fat to brown before adding the flour, then cooking these
two ingredients together until brown, using a dark stock
or water for the liquid. The best results are obtained if
all the seasonings are added before the sauce is completely
cooked.
The more delicate sauces are thickened with the yolks
of eggs and a quantity of butter. These sauces require
considerable skill in preparation.
For every-day cooking the plain sauce may easily be
varied to form almost any sauce desired.
Catsup, Chili sauce, Worcestershire sauce, Kitchen
Bouquet, whole cloves, grated onion, etc., all give a variety
of flavorings.
Stock of some type can be used in place of milk. The
thickness of the sauce is governed by taste. One table-
spoonful of flour and shortening to each cupful of liquid
gives a thin sauce. Two tablespoonfuls of each give a
medium sauce.
Foundation Medium White Sauce
2 tablespoons butter or . 1 cup cold milk,
substitute. }/% teaspoon salt.
2 tablespoons flour. White pepper to taste.
Melt shortening, add flour, mix until smooth; cook until
MRS. DE GRAF'S COOK BOOK [161]
frothy, then add cold milk and cook until creamy, add
seasonings.
This sauce is used for all plain creamed dishes such as
vegetables, fish, meat and toast.
Cream Sauce
Follow white sauce recipe, using thin cream or half
cream and half milk.
To be used when a richer sauce is desired.
Celery Sauce
To each cup of liquid allow > cup of chopped celery.
Cook celery in boiling water until tender. In making
the white sauce use ^ CU P of water in which celery was
cooked and >^ cup of milk. When sauce is cooked add
seasoning and celery. To be served with fish or meat.
Cheese Sauce
Follow the white sauce recipe. For each cup of sauce
add J^ cup of grated cheese. Season with paprika,
cayenne, salt and y? teaspoon of mustard, which should be
blended with the flour to prevent lumping. This is a very
nice sauce to serve in place of Welsh rarebit.
Onion Sauce
Follow white sauce recipe. Slice 1 small onion and cook
in boiling water until tender. Press through a sieve and
add to the white sauce.
Egg Sauce
Follow white sauce recipe. For each cup of sauce add
the finely chopped white of a hard-cooked egg. Mash the
yolk and add to the sauce, which will give a golden color.
Serve this sauce with boiled fish.
Allemande Sauce
Use white sauce recipe. To each cup of sauce add 1 well-
beaten egg and 1 tablespoon of lemon juice. The hot
sauce should be added to the egg, then returned to the fire
[162] MRS. DE GRAF'S COOK BOOK
and cooked 1 minute. Do not add lemon juice until ready
to serve. If the lemon juice is allowed to cool with the
sauce it will cause it to curdle.
Drawn Butter Sauce
Follow white sauce recipe, using water instead of milk
for the liquid, and season with a tablespoon of lemon juice.
This sauce is nice for vegetables, particularly asparagus.
Hot Tartare Sauce
To each X cup of hot white sauce add J cup of mayon-
naise, 1 teaspoon of vinegar, 2 tablespoons each of chopped
olives and sour pickles, and 1 teaspoon of onion juice.
Serve with any fried fish.
Bechamel Sauce
Follow white sauce recipe. For each cup of sauce add
the yolks of 2 eggs, well beaten. For seasoning use 1 tea-
spoon of grated onion and 1 teaspoon of onion juice, a little
celery salt, and a small piece of bay leaf. Add these to the
sauce when you add the cold milk. Remove the bay leaf
before serving. Do not boil after eggs have been added or
the mixture will curdle. This sauce is suitable for vege-
tables.
Poulette Sauce
Follow white sauce recipe, using }/?. cup of cream and
X c up of chicken stock, or to 1 cup of white sauce add >
cup of cream. When boiling point is reached pour the
sauce over 2 egg yolks, well beaten, and cook 1 minute.
Remove from the fire and add 1 tablespoon of lemon juice
and 1 tablespoon of butter. Serve over diced chicken,
crab, lobster, sweetbreads or oysters.
Caper Sauce
Follow white sauce recipe. Add to each cup of sauce 2
tablespoons of capers; or the drawn butter sauce may be
used and capers added. This sauce is used with boiled
mutton.
MRS. DE GRAF'S COOK BOOK [163]
Cream Curry Sauce
Follow white sauce recipe. To each cup of sauce allow 2
teaspoons of curry powder, which should be blended with
the flour to prevent lumping. When cooked add 2 tea-
spoons of onion juice. To be used over reheated mutton
or lamb.
Horseradish Sauce
^ cup grated horseradish. 1 tablespoon vinegar.
y% cup soft bread crumbs. % teaspoon paprika.
Yz teaspoon salt. Y* cup of white sauce.
Make the white sauce and add remaining ingredients.
Bread Sauce
(For Game or Fowl)
\Yv cups milk. 2 tablespoons butter.
% cup bread crumbs. Pepper.
1 small onion. 2 cloves.
Yi teaspoon salt.
Put milk in double boiler, add onion stuck with cloves
and half of the bread crumbs. Cook 20 minutes; remove
onion, add seasonings and butter and remainder of
crumbs. Serve at once.
Foundation Brown Sauce
3 tablespoons of shortening. 1 tablespoon minced onion.
2 tablespoons flour. 1 cupful of stock.
Yt teaspoon salt. Pepper.
Melt shortening, add onion and cook until a golden
brown, then add flour, stir until well mixed and brown;
then add stock and stir until creamy. If stock is not ob-
tainable add 1 bouillon cube to a cupful of hot water or
add 1 teaspoonful of kitchen bouquet to a cupful of hot
water.
Piquante Sauce
To 1 cupful of brown sauce add 2 tablespoons of finely
chopped sour pickles and 1 teaspoonful of Worcestershire
sauce.
[164] MRS. DE GRAF'S COOK BOOK
Hot Mustard Sauce
^ cup of medium white or 2 teaspoons of prepared English
brown sauce. mustard.
1 teaspoon vinegar. 1 teaspoon grated onion.
1 tablespoon prepared French
mustard or
Prepare the foundation sauce and add remaining in-
gredients.
Cold Mustard Sauce
To l /2 cupful of thick mayonnaise add 1 tablespoon of
prepared French Mustard. To serve with cold asparagus,
artichokes, etc.
Paprika Sauce
1 cup medium white sauce. 1 teaspoon paprika.
1 tablespoon grated onion.
Add grated onion and paprika to the melted shortening
before adding the flour when preparing the white sauce.
Proceed as for white sauce.
Mint Sauce
6 mint leaves. ^ teaspoon salt.
3^ cup boiling water. % teaspoon pepper.
2 tablespoons vinegar. 1 teaspoon sugar.
Wash mint leaves and chop as fine as possible. Add boil-
ing water, sugar and salt. Cover and let stand about 20
minutes. Add vinegar and pepper. To be served with
lamb or mutton.
FISH SAUCES
Maitre d'Hotel Butter
Beat % cup of butter to a cream, add gradually and
very slowly 1 tablespoon of lemon juice; season with #
teaspoon of salt and a dash of pepper, and 1 teaspoon of
chopped parsley. Spread on the hot fish.
Anchovy Sauce
Melt 1 tablespoon of butter, add 1 tablespoon of flour,
mix until smooth, cook until frothy, then add >^ cup cold
milk or fish stock. Stir until thick and add 1 tablespoon
of anchovy paste.
MRS. DE GRAF'S COOK BOOK [165]
Mock Hollandaise Sauce
2 tablespoons butter. 1 egg yolk, well beaten.
2 tablespoons flour. 1 tablespoon lemon juice.
1 cup of milk or fish stock. y teaspoon salt.
Melt butter, add flour, mix well, cook until frothy, then
add cold milk and cook until smooth. Add beaten yolk
diluted with some of the sauce; season and add lemon
juice very slowly, and take 1 tablespoon of butter, break
into bits and add gradually, beating well.
Sauce Tartare
To y* cup of thick mayonnaise add 1 teaspoon of onion
juice and 3 sour pickles, chopped fine. Additional flavor-
ing may be added by using chopped olives and capers.
Shrimp or Oyster Sauce
1 cup of medium white sauce. 1 teaspoon lemon juice.
% cup of shrimps or small
oysters.
Prepare sauce and just before serving add the lemon
juice and shrimps.
Meuniere Sauce
Melt 2 tablespoons of butter and cook over a low fire
until a golden brown. The butter must be watched con-
stantly as it bubbles and will boil over if sauce pan is small,
and if the butter burns it is very indigestible. To be
served over broiled or pan fried fish.
SWEET SAUCES
Marshmallow Sauce
1 cup granulated sugar. 6 to 8 marshmallows.
% cup boiling water. 1 teaspoon vanilla.
Boil sugar and water 5 minutes after boiling com-
mences. Do not stir while cooking. Remove from fire,
add marshmallows and beat until melted; add vanilla.
[166] MRS. DE GRAF'S COOK BOOK
Saboyon Sauce
2 egg yolks. Y^ cup orange juice.
% cup sugar.
Beat well and cook in double boiler. Stir constantly
and remove from boiler as soon as mixture becomes creamy.
Hard Sauce
One-third cup butter beaten until creamy, % cup con-
fectioners' sugar. Add sugar gradually, beating well.
Flavor with 1 teaspoon vanilla or other flavoring. Sprinkle
with nutmeg.
Foamy Sauce
To Hard Sauce add }^ cup boiling water and stir until
sauce is melted, then fold in 1 well beaten egg white; flavor.
Hot Chocolate Sauce
Yi cup sugar. 1 tablespoon of butter.
3 tablespoons ground chocolate. % cup of hot water.
Cook about 15 minutes, add 1 teaspoon vanilla. Can
be used hot or cold.
Sultana Chocolate Sauce
To the hot chocolate sauce add J^j cupful of seedless
raisins.
Caramel Sauce
Yi cup sugar. Yz cup water.
Melt dry sugar over a low fire until it becomes a golden
syrup, being careful not to burn. Add water and boil 10
minutes. Then mix 1 tablespoon of butter and one table-
spoon flour and add to mixture. Cook until thick.
Strawberry Sauce
Wash a cup of hulled strawberries, add half a cup sugar,
a pinch of nutmeg and set aside in a cool place until
wanted. Use as a sauce for cottage pudding, corn starch,
blanc mange, tapioca pudding, any form of gelatine or
pour over vanilla ice cream.
MRS. DE GRAF'S COOK BOOK [167]
Custard Sauce
1 cup milk. Y$ cup sugar.
1 egg. 1 teaspoon vanilla.
Heat milk in double boiler. Beat egg, add sugar and
pour hot milk over mixture. Return to fire and cook, stir-
ring constantly until custard is slightly thick and will coat
the spoon. Remove from fire, pour into bowl, and when
cool add flavoring.
Apricot Pudding Sauce
Add ^ cup of mashed strained cooked apricots to the
hard sauce.
Orange Sauce
34 cup butter. % orange, juice and grated
Y<L cup powdered sugar. rind.
Cream butter well, add sugar gradually and beat until
creamy. Then add grated rind and juice gradually, beat-
ing well.
Vanilla Sauce
Yi cup sugar. 1 cup of boiling water.
2 tablespoons flour. 1 tablespoon butter.
Pinch of salt. 1 teaspoon vanilla.
Mix sugar, salt and flour; add boiling water gradually,
place over fire and boil until thick or until flour is well
cooked. Remove from stove, add butter and vanilla.
This sauce can be kept warm over hot water.
Nutmeg Sauce
Follow directions for vanilla sauce using % teaspoonful
of grated nutmeg instead of vanilla.
Fruit Sauce
Crush berries of any kind, sweeten and let stand until
sugar is dissolved.
[168] MRS. DE GRAF'S COOK BOOK
Salads and Salad Dressings
While the food value of a green salad is not high, the salts
they contain are valuable and the oil used in the various
dressings supply the nutriment, making them a wholesome
food. In almost any climate some green salad vegetable
may be obtained all the year round, and with cooked or
canned vegetables an acceptable salad can always be made.
There are certain things essential for a good salad. First,
it should be cold; if a green salad, it must be crisp; the
dressing ingredients must be carefully proportioned and
blended so the salad will be neither oily nor acid, and the
whole well mixed. In using French dressing there should be
just sufficient to cover the vegetables when mixed, and none
left in the bottom of the bowl after mixing.
If the greens are prepared several hours before wanted
they may be placed (after drying) in a tightly covered pail
and set in a cool place until needed, when they will be very
crisp, fresh and cool. Never cut up lettuce, but break the
leaves, if necessary, to the desired size. Dressing should
never be added to a green salad until time for serving,
otherwise the salad greens will become wilted and lose the
desired crispness. Always remove the skin from tomatoes.
A tomato salad is quickly prepared, served skin and all,
but the skin is indigestible.
An easy way to remove the skins is to put the tomatoes in
a basket or colander and plunge them into boiling (not
just hot) water and let them remain 1 minute only; then
plunge into cold water. The skins may then be easily
removed. Set aside to chill before slicing. When stuffing
raw tomatoes for salad, remove the skin, cut a slice off the
stem and scoop out the centers, sprinkle with salt and
invert to drain and chill. Just before serving fill centers
with the prepared filling and set on lettuce leaves.
Another method but not so quickly accomplished, is to
rub each tomato over the surface with the blunt edge of a
knife, then peel.
Cooked vegetables for salads should be thoroughly
drained and quite cold before using. Turn artichokes up-
side down so that all the moisture will be drained off.
MRS. DE GRAF'S COOK BOOK [169]
Cabbage should be shredded very fine with a sharp,
long knife rather than chopped. After shredding let the
cabbage stand in cold water to become crisp and drain well
before using.
Peel cucumbers and cut off a thick slice from each end;
soak in cold water until ready to serve, then cut in thin
slices. Never soak cucumbers in salted water, for then they
become tough and wilted, besides increasing their indigesti-
bility. Green peppers should be scalded for about 5 min-
utes, when the outside skin may be rubbed off. Cover with
cold water until ready to use. Parsley should be kept in a
glass of cold water, wetting only the roots. In this way it
will keep fresh several days.
If using canned vegetables, such as peas, lima beans,
asparagus or string beans, open the can at least half an
hour before wanted and drain off all the liquid. Cover with
cold water until ready to use. Treated in this way they
will taste more like the fresh vegetable.
When making a salad of cooked vegetables it will be
found an improvement to mix with a French dressing and
allow to stand or marinate in a cool place about an hour
before serving. With a green salad the dressing should
never be added until time to serve, as the dressing causes
green vegetables to become wilted.
Meat and poultry should be freed from skin and gristle
and cut in small cubes. Fish should have all the bones
and skin removed and pulled apart or flaked with a fork.
All left-over vegetables, fish or meat can be utilized in
salads, and almost all combinations of cooked or green
vegetables make a palatable one.
A combination of fruits makes a pleasant change from
the plain fruit itself and offers a good way to add the differ-
ent helpful salts and acids into the system. Containing
iron, tartrates, gum, pectin and fruit sugars and other
saline qualities, a mixture of fruits is a very desirable
dish. Use only good, firm fruit for salads and either fresh
or cooked fruit will give equally good results. The flavor
of a fruit salad is improved by using lemon juice instead
of vinegar in the dressing. Almost any combination of
fruits will be acceptable for a salad.
[170] MRS. DE GRAF'S COOK BOOK
The requirements for a good salad consists in having all
ingredients cold, the greens crisp and dry. For French
dressing select a good oil olive oil has the best flavor. Do
not use too much dressing; there should be just enough
to cover each bit of the ingredients, no more. Meat, fish
and cooked vegetable salads may stand an hour in French
dressing before serving. This is called a marinade and will
improve the flavor of the salad. When ready to serve pour
over any desired dressing regardless of the marinade.
Much of the flavor of all salad dressings depends upon a
good quality of both vinegar and oil.
The following rules govern generally in regard to the
serving of salads.
1. Vegetable or fruit salads, with a simple dressing
may be served with a meat course.
2. More elaborate fruit and vegetable combinations
should accompany light meats as chicken, fish, tongue, etc.
3. Meat or fish salads with mayonnaise or boiled dress-
ing may be used in place of the meat course.
4. Never repeat in a salad a vegetable used in a previ-
ous course.
5. Hard cooked eggs combine well with fowl, fish and
vegetables.
6. Cream cheese combines with vegetables and nuts
and with some fruits, pineapple preferred.
7. Eggs, cheese and nuts should not be used in salads
to accompany a meat course.
8. Starchy salads should not be served when the menu
contains much starchy food.
MRS. DE GRAF'S COOK BOOK [171]
Different Salad Dressing for Each Day in
the Week
A French or Mayonnaise dressing is more often used
plain, but by adding various flavorings, can be greatly
changed, giving variety at a time of the year when salad
greens are limited. Take lettuce which we always have in
California. This popular green salad vegetable could be
served many days in succession but with a different dress-
ing for each day. In this manner variety is introduced
and the family will not tire of lettuce, as would often be
the case were the same dressing used each meal. There is
a strong appetite appeal in variety and when the person
who plans the meals realizes this she will have learned one
of the most valuable lessons in menu building.
Salad dressings have as their base, acid, oil and season-
ings. Your base recipe may be one of the three foundation
formulae French, Mayonnaise or Cooked dressing. French
dressing or variations of it is the most suitable for green
salads and for a salad served with a heavy meal. It is less
hearty than either the Mayonnaise or Cooked dressing,
and will be relished more than the richer dressings. Cooked
dressing is preferred by those who do not care for the flavor
of oil. This dressing admits of as many variations as a
Mayonnaise dressing. It is a very convenient salad dress-
ing for it can be prepared in a quantity and kept for some
time. Mayonnaise is considered by many somewhat diffi-
cult to prepare. Lack of success might be traced to two
things haste in adding the oil, and not having the ingredi-
ents used all of about the same temperature.
If the oil is cold and the egg and acid warm, it is difficult
to make the egg absorb the oil; or it might be the egg was
cold and the oil warm. It is far easier to have all ingredi-
ents cold. If that is not possible, have them all about
the same temperature. One egg yolk will only absorb one
cupful of oil and remain thick and firm. If more than that
quantity is used, the dressing may separate; if not at once,
it will do so after standing some time.
The seasonings and a teaspoon of acid should be added
[172] MRS. DE GRAF'S COOK BOOK
to the egg yolk and the whole beaten or well mixed before
any oil is added. Add about a teaspoonful of oil, then
beat well, using a small spoon or a very small egg beater.
Always use a small bowl for making mayonnaise, so there
will not be much surface at the bottom of the bowl. This
enables you to mix the ingredients well. Add oil, a tea-
spoonful at a time, until the mixture begins to thicken. As
soon as this dressing has once become thick, the oil may be
added in larger quantity, if it is beaten well or until ab-
sorbed, between each addition of oil. An egg beater can
be used and the dressing made very quickly after it has
once thickened. If more acid is desired, it can be added
during the mixing or at the last. Adding the acid to the
egg yolk before the oil is used, lessens the liability of the
mixture to curdle. The egg beater also aids in keeping the
dressing from curdling, as the larger surface over which the
oil is spread the less likelihood of separation. One point,
most important: be sure all the oil added at any one time
is entirely absorbed before adding more. If, after all these
precautions, the dressing should curdle, put it aside, and
begin the process all over again with another egg yolk.
As soon as this begins to thicken, the curdled mixture may
be added gradually, just as you would add oil. This
should remedy the trouble and prevent waste. A double
quantity of oil can be used. When well made a mayon-
naise is smooth, thick and glossy in appearance. Dressing
made with these proportions 1 cupful of oil to each yolk
of egg will keep some time without separating, if kept in
a cool place.
Oil is the main ingredient in a French dressing, and if
the salad is to be perfect, to have the right flavor, a good
olive oil is required. Other vegetable oils may be used for
mayonnaise with very good results, but French dressing
will lack flavor if made of an inferior oil. Much depends
on the vinegar, which sould be pure and not too sharp.
To prepare a French dressing, put all the ingredients into
a small glass fruit jar, adjust the cover and shake vigor-
ously until well blended and thick. A perfect emulsion
will result, which will remain thick for half an hour or more.
Cooked dressing somewhat resembles mayonnaise and
usually has butter added to supply the necessary fat.
MRS. DE GRAF'S COOK BOOK [173]
Cooked dressing is usually served to persons who do not
enjoy the flavor of oil. However, oil may be used, as the
flavor is scarcely perceptible after it has been heated.
Mayonnaise Dressing
1 cup oil. ^ teaspoon salt.
3 teaspoons vinegar (about). Yz teaspoon of mustard.
1 raw egg yolk. Dash of pepper or paprika.
It is essential that everything for a mayonnaise be of
the same temperature; not one ingredient very cold and
the other very warm. Put the egg yolk in a small bowl and
beat until creamy, then add the mustard, salt, pepper and
mix until smooth; add 1 teaspoon of vinegar, then add a
few drops of oil, using a small egg beater; add oil gradu-
ally, beating until thick between each addition of oil.
This can be accomplished very quickly with the egg beater.
Add remaining vinegar when all the oil has been used. By
adding a small quantity of acid to the egg before using
any oil prevents a possibility of the dressing separating. If
the dressing is not to be used at once addl tablespoonful of
hot water and mix well. This is also a preventive of
separation. This dressing is a base for many appetizing
combinations.
Thousand Island Dressing
1 cup mayonnaise. M cup chili sauce.
1 tablespoon chopped pimen- 2 tablespoons of French dress-
tos. ing.
1 tablespoon chopped green Seasoning of paprika.
pepper.
Rich Louis Dressing
1 cup mayonnaise. Yi cup whipped cream.
Yz cup chili sauce. Seasonings of salt and paprika.
This makes a rich fish cocktail sauce as well as salad
dressing.
Ghantilly Dressing
To }/2 cup of mayonnaise add 1 tablespoon of grated
horseradish and 1 teaspoon of onion juice.
[174] MRS. DE GRAF'S COOK BOOK
Russian Salad Dressing
Yz cup mayonnaise dressing. 1 teaspoon green peppers,
1 teaspoonful pimentos chopped fine.
chopped fine. 3^ teaspoon paprika.
1 teaspoon tarragon vinegar. Y teaspoon salt.
34 cup chili sauce. 3^ cup olive oil.
To the mayonnaise dressing add the extra % cup of oil,
then the chili sauce, seasonings, vinegar and chopped pep-
pers.
FRENCH DRESSING AND VARIATIONS
French Dressing
3 tablespoons oil. 34 teaspoon pepper or paprika.
1 tablespoon vinegar or 1 teaspoon onion juice, if
lemon juice. desired.
3^ teaspoon salt.
Put all the ingredients in a small fruit jar, adjust cover
and shake for a few seconds, when the ingredients will be
well mixed. The dressing should be thick.
French Dressing for Fruit
3 tablespoons oil. y% teaspoon salt.
1 tablespoon lemon juice. 1 teaspoon powdered sugar.
Mix in a glass jar, tightly covered, until thick.
Cream Cheese Dressing
Mix twice the quantity of French dressing. Take ^2 a
cream cheese and beat until creamy, then gradually beat
in the French dressing. Season rather highly with pap-
rika and a dash of cayenne pepper.
French Pepper Dressing
To the French dressing add 1 teaspoon Worcestershire,
MRS. DE GRAF'S COOK BOOK [175]
% teaspoon of curry powder, 1 teaspoon onion juice, 2
tablespoons mixed green pepper.
Put all ingredients in a covered fruit jar and shake until
thick. Pour over any green or cooked vegetable salad.
If curry is not liked it may be omitted.
Italian Dressing
Add 1 tablespoon of tomato catsup to the French dress-
ing, then mix as directed.
Horseradish Dressing
Add 1 teaspoon of grated horseradish to the French
dressing and mix as directed.
Vinaigrette Dressing
Yz cup French dressing. Few drops onion juice.
2 capers, chopped. y% teaspoon green pepper,
1 small sour pickle, chopped. chopped.
Y teaspoon parsley chopped.
This sauce is used on asparagus, stuffed tomatoes or
fish salad.
Roquefort Dressing
Yz cup French dressing. ^ teaspoon paprika.
2 tablespoons mashed
Roquefort cheese.
This dressing is suitable for all green salads.
Parisian Dressing
Yz cup French dressing. 1 teaspoon green peppers,
3 stuffed olives, chopped fine. chopped.
2 green onions, chopped fine. Little Worcestershire sauce.
Mix and let this dressing stand about an hour before
serving.
176] MRS. DE GRAF'S COOK BOOK
Plain Louis Dressing
J< cup French dressing. Few drops onion juice.
^ cup tomato catsup.
y<i teaspoon Worcestershire
sauce.
This dressing is suitable for shell fish salads, such as
crab, lobster or shrimp.
Cream Salad Dressing
1 cupful of cream (sweet or ^ teaspoon pepper.
sour). }/2 teaspoon dry mustard.
1 teaspoon salt. 1 to 2 tablespoons of vinegar.
Whip the cream until thick. Mix all the other ingredi-
ents and gradually beat into the cream. The amount of
vinegar required will depend upon whether the cream is
sweet or sour. This dressing is relished by those persons
who do not like oil.
Cooked Dressing
1 teaspoon flour. % cup water.
1 teaspoon salt. l /i cup vinegar.
1 teaspoon dry mustard. 1 well beaten egg, or
Y teaspoon paprika. 2 egg yolks.
1 teaspoon sugar.
Put all ingredients in a double boiler or over hot water;
cook, stirring constantly until mixture begins to thicken,
then remove from stove and add 1 tablespoon of butter,
beating well. Set aside to cool. This dressing, sealed and
kept in a cool place will keep a long time. Any of the
variations of a mayonnaise dressing will apply to the
cooked dressing also.
e - Fruit Salad Dressing (Sweet)
One-half cup of sugar boiled with J/ cup of water for 5
minutes; pour on the well-beaten yolks of 3 eggs; cook over
hot water until slightly thickened, stirring constantly.
When cool add the juice of one lemon.
MRS. DE GRAF'S COOK BOOK [177]
Pineapple Salad Dressing
Melt 2 tablespoons of butter, add 2 tablespoons of flour;
^2 teaspoon salt; % teaspoon dry mustard, and mix well;
cook until frothy, then add 1 cup of pineapple juice, and 1
teaspoon lemon juice. Pour over 1 well beaten egg or 2
egg yolks. Cool. A half cup of whipped cream may be
added. Use for any fruit salad.
[178] MRS. DE GRAF'S COOK BOOK
Salads
Pimento and Cheese Salad
Mix cream cheese with Mayonnaise until creamy. Rinse
canned pimentos in cold water; drain and dry on a cloth.
Cut the tops of the pimentos in points and fill with the
cheese and trimmings of the peppers cut in small pieces.
Set these on lettuce leaves and finish with Mayonnaise
above the cheese and around the pimentos or cut the
stuffed pimentos in thin slices and lay on crisp lettuce
leaves. Garnish with Mayonnaise.
Waldorf Salad
Pare, quarter and core rather sour apples, cut them in
small cubes and immediately squeeze over them the juice
of a lemon. Add an equal measure of crisp inner stalks of
celery, cut in >-inch pieces. Mix the apple and celery
with enough Mayonnaise dressing to moisten and sprinkle
2 tablespoons chopped walnuts over the top. Serve on
lettuce leaves.
Salad of Tongue and Spinach
Cut cold, boiled tongue in slices. Press spinach, seasoned
with salt, pepper and onion juice, if desired, into well-
buttered timbale molds. When cold, unmold on the slices
of tongue, set a spoonful of sauce tartare above each form
of spinach.
Stuffed Tomato Salad No. 1
Peel the required number of tomatoes, cut a slice from
the stern and remove enough of the tomato to leave a
hollow cup-shaped receptacle. Season the inside of the
tomatoes with salt, and turn, open side downward, on a
plate. Let chill until ready to serve. For 6 tomatoes
have about 1 cup of thin slices of the tender inner stalks of
celery and half a cup of anchovies, wiped free of oil and cut
in small bits. Mix these with enough Mayonnaise to hold
them together, and fill the tomatoes. Set an anchovy
above the filling in each tomato, and garnish the dish with
hearts of celery or lettuce.
MRS. DE GRAF'S COOK BOOK [179]
Stuffed Tomato Salad No. 2
Peel medium sized tomatoes, scoop out the centers,
sprinkle inside lightly with salt and turn upside down to
drain and chill. Take the inner stalks of celery and stand
in cold water to which a little lemon juice has been added.
Prepare the stuffing by cutting celery in small pieces, add-
ing some of the tomato taken from the centers, and cut in
dice. Mix with a French dressing seasoned with a little
onion juice. Fill tomatoes, set in crisp lettuce leaf, place a
spoonful of mayonnaise on top and serve.
Stuffed Tomato Salad No. 3
Peel tomatoes, remove centers, sprinkle with salt and
invert. Make a stuffing of cup chopped celery, ^ cup
shrimps, ^ cup asparagus tips; mix with a thick Mayon-
naise or French dressing; fill tomatoes; garnish with sliced
stuffed olives. Crab, lobster or chicken may be used.
California Salad
Peel, halve, and core ripe, juicy pears and, if desired cut
the halves in thin slices without cutting quite through; rub
them over with the cut side of a lemon, or squeeze upon
each piece a few drops of lemon juice to keep them from
discoloring. Set a ball of cream cheese in the cavity in the
center of the halves of pears; set these on lettuce leaves
and pour French dressing over the whole. Canned pears
may be used.
Cucumber-Pimento Salad
Pare a chilled cucumber and cut it into julienne pieces
(like a match, but shorter). Remove pimentos from a
can, rinse in cold water, dry on a cloth and cut one in
shreds, the same size and shape as the cucumbers. Use
}/% as much pimento as cucumber. Dress each separately
with French dressing, adding a little grated or scraped
onion. Arrange on lettuce leaves having pimento in the
center surrounded by cucumber. Serve with a fish course.
[180] MRS. DE GRAF'S COOK BOOK
Fruit and Celery Salad
Cut canned or fresh pineapple in strips; cut 2 apples in
the same manner and squeeze over them the juice of half a
lemon to keep them from discoloring. Cut heart stalks of
celery in the same fashion and have about the same quan-
tity of each ingredient. Mix with enough Mayonnaise to
hold the ingredients together. Serve on lettuce leaves.
Orange Salad
Remove peel and slice oranges very thin. For each
orange allow 1 tablespoon of chopped or sliced walnuts,
make a French dressing with lemon juice and pour over
the fruit and nuts. Serve on lettuce leaves. This salad is
good to serve with game. Very attractive served in cups
made from red apples.
Combination Fruit Salad
One slice pineapple, half banana, half orange, 6 straw-
berries; use this quantity for each service; cut the pine-
apple in cubes, slice oranges very thin, lengthwise; slice
bananas and cut strawberries in halves; mix with Mayon-
naise that has been made without mustard and adding a
little whipped cream, or the beaten white of egg.
Orange Jelly Salad
Dissolve 1 tablespoonful of powdered gelatine in %
cupful of cold water, then add 1 cupful of strained hot
orange juice and stir until thoroughly dissolved. Have
ready % cupful of chopped nut meats. Peel 3 oranges,
divide into sections and cut each section in half. When
the jelly is ready to mold, pour a little into wet molds, add
some nut meats and orange sections, then more jelly and
so on until the molds are full. When ready to serve, turn
onto crisp lettuce leaves and top with a spoonful of Mayon-
naise.
Stuffed Beet Salad
Cut the centers from small, tender, cooked beets to make
thin, neat looking cups. For each cup, chop fine 2 olives
and half a stalk of tender celery (inner stalks), and J^ of
MRS. DE GRAF'S COOK BOOK [181]
the beet cut into small cubes, mix with French or May-
onnaise dressing, seasoned with onion juice, and use to fill
the cups. Roll a small floweret of cooked cauliflower in
dressing and set above the filling in the cups. Serve on
heart leaves of lettuce seasoned with French dressing.
Tomato Jelly Salad
1 cup tomato puree. ^ sliced onion.
1 cup hot water. 2 tablespoons gelatine soaked
1 bouillon cube. in H cup cold water.
Bit of bay leaf. 2 tablespoons vinegar.
Yz teaspoon salt.
Simmer first 6 ingredients 15 minutes, remove from fire,
add soaked gelatine; strain and chill, then stir until quite
thick and add one cup of asparagus tips. Turn into indi-
vidual molds and chill. Turn out to serve, garnish with
hearts of lettuce and Mayonnaise dressing.
Potato Salad
Boil potatoes without paring; then remove skins and
cut in cubes or slices; make a French dressing, adding 1
tablespoon onion juice; pour over potatoes and let stand
an hour or more; when ready to serve arrange on lettuce
leaves with a teaspoon of thick mayonnaise on top. Sprinkle
the Mayonnaise with capers or finely chopped hard cooked
eggs.
Watermelon Salad
Have watermelon very cold. Cut in inch cubes or scoop
out balls from the melon with a French potato cutter.
Arrange on crisp lettuce leaves with a French dressing.
Macaroni Salad
Boil 1 cup of inch length macaroni until tender, drain
and let stand in cold water until cool. Drain again. Cut
a pimento into thin strips and add to the macaroni, or add
sliced stuffed olives. Pour over a French dressing well
seasoned with onion juice. Serve on lettuce leaves.
[182] MRS. DE GRAF'S COOK BOOK
Stuffed Celery
Take cream cheese, moisten with milk or cream or May-
onnaise and mix until smooth; season with salt and pap-
rika. Stuff the inner white stalks of celery with this
mixture.
To be passed with the salad course.
Prune and Cottage Cheese Salad
Remove stones from cooked, cold prunes. Fill with
cottage cheese; place on lettuce leaves; serve with thick
Mayonnaise dressing.
MRS. DE GRAF'S COOK BOOK [183]
Salad Combinations Which May Be Used
with Mayonnaise or Cooked Dressing
1. One cup diced apples, 1 cup celery cut in small
pieces, j^ cup walnuts. Squeeze the juice of J4 lemon
over the apples to prevent their turning dark, "$4 cup
chopped dates may replace walnuts. Serve on lettuce
leaves.
2. Equal quantities sliced pineapple, bananas and
canned cherries. Serve on lettuce leaves.
3. Bananas rolled in chopped walnuts and served on
lettuce leaves.
4. Equal quantities grapefruit and white grapes.
Sprinkle with chopped walnuts and add 2 or 3 marsh-
mallows for each service.
5. Two cups cooked salmon or tuna, 1 cup celery cut
fine, 6 sour pickles chopped.
6. Stuffed Tomatoes Peel tomatoes, cut a slice from
the stem end of each and remove the centers. Turn
upside down to drain and set aside to chill. Prepare a
filling of celery cut in small pieces, adding one-half as
much chopped walnuts. Mix with dressing. Or stuff"
tomatoes with cooked peas, string beans, asparagus or fish
combined with any of these vegetables, and mixed with
salad dressing. Serve on lettuce leaves.
7. Tomatoes and hard cooked eggs served on lettuce
leaves.
8. Artichokes with center stuffed with crab, shrimp or
chicken salad.
9. Potatoes with seasoning of onions and chopped
sour pickles.
10. Asparagus tips, artichoke hearts, lettuce.
11. Combination of cooked vegetables called Mace-
doine salad.
12. Shrimp and cucumber salad. Pare cucumbers
and cut in halves lengthwise; remove centers, cut in dice
and add to shrimps. Mix with dressing; fill cucumber
shells; serve on lettuce leaves.
13. Mix half as much celery, cut very fine, as shrimps:
[184] MRS. DE GRAF'S COOK BOOK
mix with dressing; garnish with capers or olives and serve
on lettuce leaves.
14. Two cups cold cooked chicken, cut in cubes; cup
celery; cut fine; mix with dressing and garnish with pi-
mentos or stuffed olives.
15. Cooked asparagus, rings of green peppers, slices of
pimentos; slip several stalks of asparagus through the
green pepper rings; place on lettuce leaf and decorate
with pimentos.
A Few Combinations Using French Dressing
1. Lettuce, tomatoes and shredded green peppers.
2. Cauliflower, string beans and shredded lettuce;
garnish with diced beets.
3. Lettuce, cream cheese (cut in slices) and shredded
pimentos.
4. Shredded cabbage with chopped green peppers;
garnish with pickles.
5. Brussels sprouts and chopped green peppers.
6. Potatoes, hard cooked eggs, sliced green onion,
parsley.
7. Scoop out centers of cold cooked beets to form a
cup; sprinkle inside with salt and pepper, fill with a mix-
ture of diced cucumbers and shredded green peppers mixed
with dressing; or fill with cooked peas and carrots to which
dressing has been added. Serve on lettuce leaves.
CHAPTER EIGHT
YEAST MIXTURES
BREAD
ROLLS
COFFEE CAKES
[186] MRS. DE GRAF'S COOK BOOK
Yeast Mixtures
Helpful Hints on Bread Making
IREAD is the most important article of food in the
daily diet. And the many processes employed in
making and baking gives us a great variety of
appetizing breads, that furnish the largest amount
of food value for the least money expended.
The process of making these yeast mixtures is most
interesting, and a little careful study and practice will
surely reward you for your time and trouble.
The first essential for perfect bread is a good flour;
second, careful manipulation and third, proper baking.
The longer the batter is beaten, the less kneading the
dough will require. When dough can be lifted in a mass
on a spoon, it is ready to knead.
Dough is kneaded to mix the ingredients thoroughly,
to make the gluten elastic and to work in the air. It is
sufficiently kneaded when it can be left on the board for
a minute or more without sticking.
In cool weather the bowl containing the dough may
be set in a pan of warm water. To keep the dough from
cooling, mix and knead it quickly.
Quick handling prevents the dough from cooling and
hastens the process of rising.
Always make small loaves to insure bread being baked
through; in large loaves the heat may fail to penetrate
to the center of the loaf.
If bread rises much after being put in the oven, the
heat is not great enough, but if it begins to brown in
less than fifteen minutes, the heat is too great. During
the first ten minutes the loaves are in the oven they
should merely rise and perhaps begin to show a little
brown in spots; in the second period of ten minutes they
should become a delicate brown all over the surface and
cease to rise; in the third period they should finish
browning, and in the fourth they should shrink slightly
from the pans. After the first ten minutes the oven heat
can be decreased slightly, and as baking continues it
may be lessened still more.
MRS. DE GRAF'S COOK BOOK [187]
When baking is completed, the loaves will give forth a
hollow sound when tapped, and will shrink from the pan.
After baking remove bread at once from the pans and
allow to cool in fresh air, uncovered. Do not put away
until perfectly cold.
For all rolls, plain or fancy, use the bread formula.
If a richer dough is desired, changes may be made in the
following manner:
Use milk instead of water for liquid; both shortening
and sugar may be increased by one tablespoon or more
to each cup of liquid. Also the white of one egg may be
added. With these changes it may be found necessary
to use a little more flour.
Dark breads are valuable for their mineral salts and
coarse texture. They should be included in the diet
particularly that of children and elderly persons. They
are valued mainly for their laxative qualities.
BREAD AND ROLLS
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Bread
1 cup water or milk, scalded. ^ compressed veast cake dis-
1 tablespoon melted shortening. solved in 34 cup lukewarm
1 tablespoon sugar. water.
1 teaspoon salt. Between 3 and 4 cups flour.
Method of Preparation: Put shortening, sugar and
salt in scalded liquid; let it stand until lukewarm, then
add dissolved yeast and flour gradually, beating well
until too stiff to stir. Turn on moulding board and knead
in remaining flour until mixture is smooth, does not
stick to the hands or board, and bubbles may be seen
under the surface. Return to well-greased bowl, brush
dough over with melted shortening, cover and allow to
rise in a warm place to twice its original size, then knead
down in a bowl and let rise again. This second kneading,
after the dough has risen once, gives a much finer grain
to bread and should always be used. When dough has
again risen to double its size, it will be ready to shape
into loaves or rolls. Place loaves in well-greased pans.
[188] MRS. DE GRAF'S COOK BOOK
having them about half full. Brush both bread and rolls
with melted shortening, let them rise again to double
their size and bake in a hot oven about forty-five min-
utes for medium-sized loaves and from twenty to thirty
minutes for rolls, according to size.
This quantity of dough is for one large loaf of bread
or pan of rolls. With one-half yeast cake used to each
half-pint measuring cup of liquid, bread can be made
and completed, if kept in a warm room, in about 5 hours.
If a longer period be given to the rising process less
yeast will be required. One-quarter yeast cake to each cup
of liquid will be sufficient if dough is set over night. In
either case the same method of preparation is used.
If milk is used, scalding, while not essential, is an
absolute test of its freshness. If scalded, cool to luke-
warm, otherwise it will kill the yeast plant.
For Prune or Raisin Bread
Follow bread foundation recipe, adding 1 more table-
spoon of sugar. When dough has risen once, add 1 cup
of seedless raisins or pitted chopped prunes for each cup
of liquid used and allow to double in size again, when
the dough will be ready for loaves. Put in well-greased
pans, let double in size, and bake in a hot oven 45 min-
utes for a medium sized loaf.
Another method of adding fruit: When shaping into
loaves roll out dough for each loaf, cover with fruit and
roll up like jelly roll. Place in greased pans and proceed
as directed. After fruit has been added, the dough will
take longer to rise than plain bread dough.
Parker House Rolls
Use bread foundation recipe. After dough has risen
to double in size the second time, roll into a sheet about
1 inch thick. Cut with biscuit cutter, then with the
handle of a knife dipped in flour press lightly through
the center of each roll, brush with melted shortening,
fold over and place close together in a well-greased pan.
Set in a warm place until light, then bake in a hot oven.
When baked, brush over with melted shortening or the
MRS. DE GRAF'S COOK BOOK [189]
unbeaten white of egg. The white of egg gives a high
gloss.
Tea Rolls
Use bread foundation recipe. When dough is light,
knead slightly and cut in pieces about the size of a wal-
nut. Brush with melted shortening; place close together
in a well-greased pan.
One additional tablespoon of sugar for each cup of liquid
improves these rolls.
Clover Leaf Rolls
Use bread foundation recipe. When dough is light,
shape into balls about the size of a large marble, place
in groups of three in well-greased muffin pans. Brush
with melted shortening, allow to become very light and
bake in a hot oven. When baked, brush with unbeaten
white of egg.
Lady Finger Rolls
Use bread foundation recipe. When light, roll dough
into small balls. Let rise again, then shape balls into
long rolls, pointed at the ends, thick in the center. Place
on a greased pan, brush with melted shortening, let rise
again, and bake in a hot oven. When baked brush with
unbeaten white of egg.
Dinner Rolls
Use bread foundation recipe. When light, shape into
small round rolls, and place in well-greased muffin pans.
Brush with melted shortening, allow to become very
light, and bake in a hot oven.
Entire Wheat Bread or Rolls
1 cup water or milk, scalded. H compressed yeast cake dis-
1 tablespoon melted shortening. solved in Y cup lukewarm
1 tablespoon sugar. water.
1 teaspoon salt. About 3 cups of entire wheat
flour.
Add shortening, sugar and salt to scalded liquid; when
lukewarm add dissolved yeast and entire wheat flour
gradually, beating until stiff. Knead in flour until mix-
[190] MRS. DE GRAF'S COOK BOOK
ture is smooth, does not stick to the hands or board.
Place in greased bowl, brush with melted fat. Allow to
rise in a warm place until double in size. Shape into
loaves or rolls. Place in greased pans, brush with melted
fat, let rise again and bake in a hot oven for about forty-
five minutes for loaves or twenty to thirty minutes for rolls.
Graham Bread or Rolls
1 cup water or milk, scalded. Y^ compressed yeast cake dis-
1 tablespoon melted shortening. solved in M cup lukewarm
1 tablespoon brown sugar or water.
molasses. 1^ cups graham flour and
1 teaspoon salt. enough white flour to knead.
Add shortening, sugar and salt to scalded liquid.
When lukewarm, add dissolved yeast, graham flour and
enough white flour to knead. Turn on molding board and
knead mixture until smooth and does not stick to the
hands or board. Place in well-greased bowl, brush
dough with melted fat; set to rise in a warm place till
double in size. Shape into loaves or rolls. Place in well-
greased pans. Brush with melted fat, let rise again and
bake in a hot oven 45 minutes for loaves and 20 to 30
minutes for rolls.
Bran Bread
1 cup boiling water. ^ yeast cake dissolved in l /i
iteaspoon salt. cup of lukewarm water.
1 tablespoon molasses or brown 1 cupful Bran.
sugar. Enough entire wheat flour to
1 tablespoon melted shortening. knead.
Add salt, shortening and molasses to hot water; cool
to lukewarm then add dissolved yeast. Add bran and
enough flour to make a stiff batter so that the mixture
may be kneaded until elastic. Place in a greased bowl,
brush over top with melted fat and let rise until double
in size. Shape into loaves, let rise again and bake in a
moderately hot oven.
MRS. DE GRAF'S COOK BOOK [191]
Rye Bread
1 cup hot water. ^ yeast cake dissolved in l /i
1 tablespoon melted shortening. cup lukewarm water.
2 tablespoons brown sugar. 1^ cups rye flour. Enough
1 teaspoon salt. white flour to knead.
To lukewarm water, add shortening, salt and sugar;
when lukewarm add dissolved yeast cake and rye flour;
beat well, then add enough flour to knead; when kneaded
thoroughly place in well-greased bowl, let rise again,
then shape into loaves. Set in a warm place until light,
bake in a hot oven. Brush over with melted shortening
before and after baking.
This will make one large loaf of bread or pan of rolls.
[192] MRS. DE GRAF'S COOK BOOK
Yeast Coffee Cakes
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Coffee Cake
First Part, Sponge : Second Part, Dough :
1 cup scalded milk. ^ cup melted butter.
1 compressed yeast cake, dis- }/i cup sugar.
solved in % cup lukewarm 1 egg, well beaten.
water. 1 teaspoon almond flavoring.
\Y<L cups flour. l /2 teaspoon salt.
3 (about) cups flour.
Method of Preparation: Cool milk to lukewarm,
then add dissolved yeast cake and 1>^ CU P S flour. Beat
until smooth and put in warm place until light. This
will take about one hour. Sponge is light when full of
bubbles. Then add other ingredients, turn on board and
knead until smooth and elastic and does not stick to
hands or board. Place in well-greased bowl, brushing
over top of dough with melted shortening. Allow to rise
to 2^2 times its original size. This will take 2 hours or
more. Then the dough is ready for the various coffee
cakes.
If a richer dough is desired, double the quantity of
shortening and eggs, using only y? cup of milk.
Plain Coffee Cake
Use coffee cake foundation recipe. When light, roll
out to about 2 inches thick, place in well-greased shallow
pan, and brush over top with yolk of egg diluted with 2
tablespoons of milk and then sprinkle top with following
mixture:
1 A cup of soft bread crumbs. 2 tablespoons sugar.
Cinnamon. 2 tablespoons melted butter.
Let coffee cake stand until light and bake in a mod-
erate oven.
Tea Ring
Use coffee cake foundation recipe. When light, roll
out to about inch thickness. Brush over with melted
MRS. DE GRAF'S COOK BOOK [193]
shortening, sprinkle with sugar, cinnamon and seedless
raisins, or raisins and chopped walnuts. Roll up like a
jelly roll, join the ends, forming a ring, place on well-
greased pan, and with scissors cut ^ through the ring
of dough in pieces about 2 inches apart. After cutting,
turn each piece over, brush over with yolk of egg diluted
with two tablespoons of milk. Let rise again and bake
in a medium oven about 25 minutes. When baked,
brush over top with unbeaten white of egg. This gives a
high gloss. Have oven at moderate heat.
Wreath Cake
Use coffee cake foundation recipe. When dough is
light roil to y* inch thickness and spread with the follow-
ing mixture:
1 cup chopped seeded raisins. 1 sodacracker rolled into
1 lemon (juice and grated crumbs,
rind). 1 beaten egg.
Roll up dough as for a jelly roll and join the ends
firmly together. Place in a well-greased pan with a
center tube, brush over the top with the yolk of an egg
diluted with an equal quantity of milk. Let rise until
double in size and bake in a moderate oven about 30
minutes. Glaze with 1 egg yolk beaten with 2 tablespoons
milk.
Cinnamon Rolls
Use coffee cake foundation recipe. When light, roll
dough into a sheet y^. inch thick. Brush over with melted
butter, sprinkle with sugar and cinnamon, and, if de-
sired, seedless raisins. Roll up as for a jelly roll, and with
a sharp knife cut in slices about 1> inch thick. Place
these slices upright in a well-greased pan and stand in
a warm place to rise. Allow to become very light before
baking. These can be varied by sprinkling brown sugar
in the pan after greasing and placing the slices on sugar.
When baked, turn upside down, the brown sugar form-
ing a candied top. Care should be taken not to use too
hot an oven for these rolls.
They can also be baked in muffin pans and treated in
the same way.
[194] MRS. DE GRAF'S COOK BOOK
Plain Sweet Rolls
Use coffee cake foundation recipe. When light, form
into any desired shape, brush over with yolk of egg
diluted with 2 tablespoons of milk. Allow to become
light and bake. If perfect rolls are desired, do not put
close together in pan. As soon as baked, brush over with
egg yolk beaten with 2 tablespoons of milk to glaze. This
should be done as soon as rolls are removed from the oven
so the mixture will dry at once from heat of rolls.
Rusks
Use coffee cake foundation recipe. When light cut off
pieces of dough the size of a walnut and place on a greased
cookie pan about 3 inches apart. Brush over with the
yolk of an egg to which two tablespoons of milk have been
added. When light, bake in a medium hot oven, and,
when baked, glaze with confectioners' icing, which is
made by taking 1 tablespoon of hot water and adding
enough powdered sugar to thicken; add a few drops of
vanilla.
Brioche
Use coffee cake foundation recipe. When very light
roll in a thin sheet, spread very lightly with softened
butter, and fold over in three layers, pressing lightly with
the rolling pin. Cut in strips about 1 inch wide and 4
inches long. Take these strips, one end in each hand,
and twist in opposite directions. Then bring the ends
together in a circle, press together, and place in a well-
greased pan about 3 inches apart. Brush over with the
yolk of egg and milk. Let rise and bake a delicate brown.
When baked, brush with confectioners' sugar icing.
Hot Cross Buns
Use coffee cake foundation recipe, adding ^ cup of
raisins. When light, form into balls, set on a greased pan
some distance apart, smooth side up; brush with melted
shortening and let rise. Before putting in a hot oven, cut
a cross on top of each bun. When baked, brush rolls over
with yolk^of egg diluted with 2 tablespoons of milk.
MRS. DE GRAF'S COOK BOOK [195]
Raised Doughnuts
Use coffee cake foundation recipe. When light, roll to
% inch thickness, cut with doughnut cutter, let stand
until light and fry in deep fat. Drain, cool and sprinkle
with powdered sugar.
[196] MRS. DE GRAF'S COOK BOOK
Toast
Cut bread in >^ inch slices. Place over hot coals, on a
heated electric toaster or in a heated boiler. Do not
place too near the heat. Toast until a golden brown on
each side. If desired very crisp do not butter before
serving. If liked somewhat soft, butter and set in the
oven a few minutes.
Milk Toast
Milk toast seems a simple dish, and is if the bread is
treated to just the right amount of crispness. Cut the
bread about >^ inch thick; it should be toasted on each
side until crisp, but not brittle. Each slice should be
dipped, for only an instant, in hot salted water. This
must be done quickly for the toast should not be soggy.
Place slices on a hot platter and pour a thin white sauce
over them. The sauce should be prepared before the
toast is made and may be kept hot in a double boiler.
Allow one cup of sauce to four slices of toast. Egg toast
is made by adding one chopped, hard cooked egg to each
cup of white sauce. Hot milk may be poured over crisp
slices of buttered toast and served at once.
French Toast
Beat 2 eggs until light and creamy; add ^4 teaspoon
salt, a pinch of nutmeg and ^4 cup of milk; mix well;
cut bread in $4 inch slices, then cut in triangles; dip in
the egg and milk mixture and then place in a well greased
hot frying pan and cook on each side until a golden brown.
Serve hot with generous teaspoons of jam or jelly in the
center of each slice and sprinkle with powdered sugar.
Croutons
Cut dry bread into > inch slices; then cut into cubes.
Place in a very moderate oven to dry and become brown.
Stir frequently. It will take about 20 minutes to dry the
croutons.
MRS. DE GRAF'S COOK BOOK [197]
Breads Without Yeast
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Superior Sandwich Bread
1^2 cups flour. 1 teaspoon salt.
2 cups graham flour. HJ cup chopped walnuts.
YL cup corn meal. 1 cup seedless raisins.
l /2 cup brown sugar. ^ cup molasses.
2 teaspoons baking powder. 2 cups sour milk or buttermilk.
1 teaspoon soda.
Mix and sift dry ingredients, but do not discard bran
from graham flour which will not go through the sieve.
Add remainder of materials in order named. Put into 2
small, well-greased bread pans, allow to stand 15 min-
utes, then bake about 40 minutes in a moderate oven.
This makes an excellent sandwich bread and keeps well.
Nut Bread
2 cups flour. 1 cup milk.
Yi teaspoon salt. Y cup sugar.
4 teaspoons baking powder. 1 egg.
Yz cup chopped walnuts. 1 tablespoon melted shortening.
Sift dry ingredients, except sugar; beat egg, add sugar
gradually, then milk. Combine with dry ingredients and
add nuts. Put in a well-greased bread pan and allow to
stand 20 minutes before baking. Bake about 35 minutes
in a moderately hot oven.
Cool before cutting.
Prune Bread
1 cup yellow corn meal. YI cup New Orleans molasses.
2 cups graham flour. 1 cup pitted, chopped, uncooked
1 teaspoon salt. prunes.
l /i teaspoon soda. 1 cup milk.
2 teaspoons baking powder. 1 tablespoon melted shortening.
2 tablespoons brown sugar.
Mix dry ingredients; add prunes : molasses and milk.
Pour into 2 well-greased covered molds. Steam about 1
hour, keeping water boiling constantly.
[198] MRS. DE GRAF'S COOK BOOK
Boston Brown Bread
1 cup graham flour. 1 teaspoon soda.
1 cup corn meal. % cup molasses.
1 cup rye flour or meal. 2 cups of sour milk or 1% cups
1 teaspoon salt. of sweet milk.
1 teaspoon baking powder.
Sift dry ingredients, add molasses and milk. Put in 2
well-greased molds with tight covers and steam \y
hours, keeping water constantly at boiling point.
1 cup of seedless raisins may be added.
Gingerbread
2 cups flour. 1 teaspoon baking powder.
1 teaspoon soda. 1 cup molasses.
1 teaspoon cinnamon. ^ cup milk (sweet or sour).
3 teaspoons ginger. 1 egg.
1 teaspoon salt. % cup shortening.
Mix and sift dry ingredients. Put molasses and short-
ening into a sauce pan and heat slowly until shortening
is melted and mixed with molasses. Beat egg, add milk,
then molasses mixture and dry ingredients. Bake in well-
greased shallow pan or muffin tins in a moderate oven 25
minutes.
Gingerbread is greatly improved by adding the grated
rind of an orange or 2 tablespoons of orange marmalade to
the batter before baking. One-third cup chopped walnuts
or raisins may be added also.
CHAPTER NINE
BREAKFAST BREADS
WAFFLES
GRIDDLE CAKES
BISCUITS
MUFFINS
[200] MRS. DE GRAF'S COOK BOOK
Waffles and Griddle Cakes
AFFLES, the most popular of all breakfast breads,
are not found on the menu of the average house-
wife due perhaps, to the general impression that
they are difficult to make and bake and should
be attempted only by professional cooks. So the waffle
iron is not usually included in the general kitchen equip-
ment, and the housewife does not have an opportunity to
test out her ability to make satisfactory waffles. A
waffle iron is not an expensive piece of equipment and
should be included among the kitchen necessities. . The
pleasure the household will derive from the occasional
Sunday breakfast of hot, crisp waffles and maple syrup
will amply repay for both the investment and the effort
to produce this tempting breakfast bread.
The waffle irons are made of iron or aluminum and
come in two styles, the low iron to be used on a coal or
wood range and the high iron for use over a gas flame.
Then there is the electric waffle iron, made of aluminum
to be used right on the table, so that each person served
is sure to receive the waffle hot from the iron.
The iron waffle iron, being less expensive, is the one
most commonly used, and when new needs seasoning be-
fore it can be used satisfactorily, otherwise the waffles will
stick to the iron. Take the upper parts of the new waffle
iron and boil for at least half an hour in boiling water and
washing soda or washing powder.
Then scrub well with a stiff brush, rinse in clean hot
water and dry over the fire. Place in the lower portion,
which has been washed well but not boiled. Grease the
upper part lightly on both sides with beef suet or an un-
salted fat and let remain over a low fire for an hour or
more, turning frequently. The iron is then ready to use.
The aluminum irons do not require this treatment; they
are ready for use at once and do not need greasing.
After using, the upper part of the waffle iron may be
rubbed clean with soft paper. This is a much better
method than using soap and water after the iron has been
MRS. DE GRAF'S COOK BOOK [201]
seasoned. The lower part may be washed, but should be
well dried before setting away to prevent rusting.
The batter for both waffles and griddle cakes is of about
the same consistency. Many persons prefer a somewhat
substantial griddle cake although the very thin ones are
considered the best by epicures. The griddle cake batter
does not require shortening.
Waffles require the thinnest of batters. If it is not thin
the waffles will not be crisp. The most efficient way of
putting a batter together is to sift all of the dry in-
gredients, then combine with the liquids, and beat well
with an egg beater. For a very light batter the eggs
should be beaten separately, the yolks mixed with the
milk, then added gradually to the dry materials, the
melted shortening is then beaten into the mixture, and
the stiffly beaten egg whites folded in last.
Beating the whole egg until light, then adding the milk
and combining with the dry ingredients, and beating
until smooth with the egg beater is a much easier method
and will prove just as satisfactory, although perhaps
not quite so airy as the first method. A standard recipe
can be used in making any quantity of batter desired.
One egg, 1 cup of milk, 1 cup of flour, 2 level teaspoons of
baking powder, >2 teaspoon of salt and 1 tablespoon of
melted shortening. This quantity of batter will make 3
waffles. Now with these proportions in mind the house-
keeper need not refer to a recipe but can make any num-
ber of waffles desired. If sour milk is used take only one
teaspoon of baking powder and add J^ teaspoon of bak-
ing soda to neutralize the acidity of the sour milk. If the
milk is quite thick it may be necessary to use a little more
than one cup in order to get the batter thin enough.
When eggs are scarce or high in price 1 egg only can be
used for 2 cupfuls of milk, flour, etc.; in that case % cupful
more milk should be used to make the batter of the right
consistency. Cooked rice or other left-over cereal may be
added to this batter to give variety. In that case use %
cupful of the cooked cereal, and ^ cupful of flour, in-
stead of the full cup of flour given in the foundation
formula.
[202] MRS. DE GRAF'S COOK BOOK
Any of the self-rising pancake flours may be used for
waffles by omitting the baking powder and following the
waffle recipe.
The waffle iron should be well heated and just before
adding the batter grease the iron on the side nearest the
flame; grease thoroughly, but lightly; turn the iron so
that the greased portion is on top. This will grease the
ungreased side, which is usually enough after the iron
has been used several times. Place about 5 tablespoons
of batter in the center of the iron. This will be sufficient
to fill it. Lower the upper half of the iron and turn at
once. Do not have the gas too high or the waffles will
bake too quickly and not be thoroughly cooked and crisp.
If the waffle iron has been properly heated the waffles
will be evenly browned on both sides.
Waffles should be served as soon as baked to be at their
best. If, however, it is necessary to keep them for a short
time, place on the wire rack in a warm oven, keeping each
waffle separate. If placed on a plate and allowed to stand,
the waffles will become heavy and soggy on the under-
side. Serve only 1 waffle at a time to each person. If
placed one on top of another they will not be crisp. Served
with either maple syrup, jam or jelly, what could make a
more palatable breakfast than hot, crisp waffles?
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Griddle Cakes
1 cup flour. 1 egg.
2 teaspoons baking powder. % cup milk.
34 teaspoon salt.
Method of Preparation: The most simple and
efficient way to put a batter together is to mix and sift
the dry ingredients first, then mix the liquid and the
well-beaten yolks of eggs and combine the mixtures. If
using shortening, add it melted, and finally fold in the
stiffly beaten whites of eggs.
Eggs should always be beaten separately when light-
ness is desired, but if time is limited the result will be
satisfactory if eggs are beaten together.
MRS. DE GRAF'S COOK BOOK [203]
For griddle cakes, the griddle should be well heated,
and, if not soapstone or aluminum, should be greased.
Drop batter by spoonfuls, and when puffed and full of
bubbles and cooked on the edges, turn and brown on the
other side. Never turn griddle cakes but once. Other-
wise they will be heavy.
Sour Milk Griddle Cakes
2 cups flour. 1 egg.
l /2 teaspoon salt. 2 cups sour milk.
1 teaspoon soda.
Sift dry ingredients. Beat egg, add milk and combine
mixtures.
Cereal Pancakes
Cooked cereal of any kind may be added to a pancake
batter by omitting an equal quantity of flour and using
not more than 1 cupful of cereal to each cupful of flour.
. Bread Griddle Cakes
Use the regular recipe for griddle cakes, substituting
stale bread crumbs either wholly or in part for the flour.
More liquid will be necessary, the quantity depending
upon the staleness of the crumbs.
Rice Griddle Cakes
1 cup flour. 1 egg, beaten.
3/6 teaspoon salt. 1M cups milk.
1 tablespoon sugar. 1 cup cooked rice.
4 teaspoons baking powder.
Sift first 4 ingredients; beat egg, add milk, then rice,
and add gradually dry ingredients, beating to a smooth
batter. Bake at once on a hot griddle.
Corn Meal Griddle Cakes
1 cup corn meal. 4 teaspoons baking powder.
1 cup boiling water. 1 teaspoon salt.
1 cup flour. 2 tablespoons sugar.
2 cups milk. 2 eggs.
Pour boiling water over the corn meal and let stand
until cool. Sift dry ingredients. Beat eggs, add milk,
[204] MRS. DE GRAF'S COOK BOOK
dry ingredients and corn meal. If using sour milk, omit
baking powder and add 1 teaspoon soda.
Left-over corn meal cereal may be used to make these
cakes.
French Pancake
1 cup flour. y% teaspoon salt.
2 teaspoons baking powder. 1 cup milk.
1 teaspoon sugar. 2 eggs.
Sift dry ingredients. Beat egg, add milk and combine
mixtures. Bake on a hot griddle. Spread with softened
butter and jelly and roll up like a jelly roll. Sprinkle with
powdered sugar and serve.
Sweet Milk Waffles
2 eggs, well beaten. 1 teaspoon salt.
2 cups milk. 2 tablespoons melted shorten-
2 cups flour. ing.
4 teaspoons baking powder.
Sift dry ingredients; beat eggs until light, add milk,
then combine mixtures beating well with the egg beater.
Add melted shortening, beat again, then bake at once on
a well-heated waffle iron.
Sour Milk Waffles
2 eggs, well beaten. ^ teaspoon baking soda.
2 cups sour or buttermilk. 1 teaspoon salt.
2 cups flour. 2 tablespoons melted shorten-
2 teaspoons baking powder. ing.
Sift soda with dry ingredients and mix as directed for
sweet milk waffles. If batter seems too thick more milk
may be added until of right consistency.
Cornmeal Waffles
2 eggs. 2 tablespoons melted shorten-
2 cups milk. ing.
1 cup flour. 1 cup cornmeal.
4 teaspoons baking powder. 1 cup boiling water.
1 teaspoon salt.
Pour boiling water over cornmeal and let stand until
cool. This is done to partially cook the cornmeal in order
MRS. DE GRAF'S COOK BOOK [205]
to make it thoroughly digestible. Sift remaining dry in-
gredients; beat eggs, add milk, then the cornmeal, beat-
ing well; add remaining ingredients, beat until smooth
and bake on a hot waffle iron.
Entire Wheat Waffles
2 eggs. 4 level teaspoons baking pow-
2 cups milk. der.
13^ cups entire wheat flour. 1 teaspoon salt.
% cup white flour. 2 tablespoons melted shorten-
ing.
Sift dry ingredients; beat eggs, add milk, combine mix-
tures, beat until smooth, add shortening, beat again and
bake on a well-heated waffle iron.
Rice or Cereal Waffles
2 eggs. 4 teaspoons baking powder.
2 cups milk. 1 teaspoon salt.
% cup cooked rice or cereal. 2 tablespoons melted shorten-
13^ cups flour. ing.
Beat eggs well, add milk and cereal, sift dry ingredients
and combine mixtures; add shortening, beat well and
bake on a well-heated waffle iron.
[206] MRS. DE GRAF'S COOK BOOK
Biscuit Dough and Variations of Biscuit
^Dough
Just why so many housewives fail to make a good bis-
cuit seems strange, for this dough is one of the easiest
mixtures to make. Perhaps failure is due to inaccurate
measurements and too slow an oven. This type of dough
requires a hot oven. Too often the amount of ingredients
are a matter of guess work rather than of measurement,
and, unless one is a skilled cook, the results of guesswork
are usually indifferent.
When sweet milk is used always remember that 2 level
teaspoonfuls of baking powder are used to each cup of
sifted flour. This never changes, no matter how many
cups of flour you are using.
There should be no taste of baking powder in the fin-
ished product. If there is, then your measurements have
not been level, or you are using a very poor quality of
baking powder.
When using sour or buttermilk, then soda will be your
leavening agent. In that case remember that > a tea-
spoon of soda is used to each cup of sour milk. Or you can
use % teaspoon of soda, to neutralize the acidity of 1 cup
of sour milk and 1 teaspoon of baking powder to each cup
of flour.
Do not dissolve soda in the sour milk, as that process
releases the gases too soon and the dough will be less
light. Always sift the soda with the flour for biscuit
doughs. Sour milk can be substituted for sweet milk in
any recipe if these rules are followed.
Perhaps you have never stopped to consider the pos-
sibilities of the ordinary biscuit dough. This mixture is
easily adaptable to variety.
It is quickly mixed and baked and has the advantage
of being one of the most inexpensive mixtures to make.
Many very palatable desserts can be prepared from this
dough, besides several varieties of bread.
When the berry season begins come visions of old-
fashioned shortcake, the kind made from biscuit dough,
MRS. DE GRAF'S COOK BOOK [207]
covered generously with crushed strawberries. These
old-fashioned shortcakes may be made of any variety of
fruits, fresh or cooked, but the strawberry is queen of
them all.
However, you must bear in mind that biscuit mixtures,
to be at their best, should be served while fresh, generally
direct from the oven. A heavy biscuit is usually due to
inaccurate measurements and too slow an oven. This
class of dough takes a hot oven.
In the accompanying recipes the term shortening means
fat, any kind you may prefer. Half butter and half lard
always give satisfactory results, but as butter is very ex-
pensive, and many people do not like lard, most any of
the substitutes for either one will be found satisfactory.
Desserts made of biscuit doughs will be found under hot
desserts.
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Baking Powder Biscuits
2 cups flour. 4 tablespoons shortening.
1 teaspoon salt. Y cup milk or equal parts of
4 teaspoons baking powder. milk and water.
Mix and sift dry ingredients; work in shortening with
knife or finger tips. Gradually add the liquid, mixing it
with a knife to a soft dough. Toss on a floured board, pat
or roll lightly to J inch in thickness, cut with biscuit
cutter, place in pan, brush over the top with either
melted shortening or milk. Bake in a hot oven 12 to 15
minutes.
Emergency Biscuits
2 cups flour. 2 tablespoons shortening.
4 teaspoons baking powder. 1 cup milk.
1 tablespoon salt.
Mix and sift dry ingredients; work in shortening with
knife or finger tips; gradually add liquid, mixing with a
knife. Drop in greased muffin pans or baking pan. Bake
in a hot oven. When cooked, brush over the surface with
a mixture of sugar and water, 2 teaspoons of sugar to 1
tablespoon of water.
[208] MRS. DE GRAF'S COOK BOOK
Dinner or Luncheon Biscuits
2 cups flour. 3 tablespoons shortening.
1 teaspoon salt. 1 egg, beaten, then put in cup
4 teaspoons baking powder. and cup filled three-quar-
2 teaspoons sugar. ters full of milk.
Sift all dry ingredients; rub in a shortening until mix-
ture is like coarse meal; add egg and milk mixture grad-
ually, mixing with a knife. Turn on to a slightly floured
board, pat and roll into % inch in thickness. Cut with a
biscuit cutter, brush over with melted butter, fold over,
place in pan and bake about 20 minutes in a hot oven.
Savory Biscuits
Prepare baking powder biscuit dough; after cutting
spread J of each roll with deviled ham, fold, brush over
top with melted shortening and bake in a hot oven.
Cheese Biscuits
Make the baking powder biscuit foundation recipe.
Roll the dough thin; sprinkle with grated cheese and
paprika. Fold dough over to enclose cheese, roll lightly
as thin as possible, then cut in strips an inch wide and 4
inches long. Brush over with melted shortening and bake
until a golden brown. Serve with a salad course.
Entire Wheat Biscuits
2 cups entire wheat flour. 2 tablespoons shortening.
H teaspoon salt. % (about) cup of milk.
4 teaspoons baking powder.
Sift dry ingredients, rub or chop in the shortening.
Add milk, gradually mixing to a smooth dough with a
knife. Turn on a slightly floured board, roll to about %
inch in thickness and cut with a biscuit cutter. Place in a
baking pan, brush over the top with milk or melted short-
ening and bake in a hot oven about 12 minutes.
MRS. DE GRAF'S COOK BOOK [209]
Graham Biscuits
1 cup graham flour. 1 tablespoon sugar.
1 cup flour. 2 tablespoons shortening.
4 teaspoons baking powder. % to 1 cup of milk.
Yi teaspoon salt.
Sift all dry ingredients but do not discard bran flakes.
Rub or chop in the shortening. Add milk gradually mix-
ing to a smooth dough. Turn on a slightly floured board
and roll about % inch thick. Cut with a biscuit cutter,
place in a baking pan, brush over tops with milk, melted
shortening and bake in a hot oven about 12 minutes.
Corn Meal Biscuits
1 cup flour. 1 tablespoon sugar.
1 cup corn meal. 2 tablespoons shortening.
4 teaspoons baking powder. % (about) cup of milk.
Y^ teaspoon salt.
Sift all dry ingredients. Rub or chop in shortening.
Add milk gradually. Turn in a slightly floured board,
and roll about % inch thick. Cut with a biscuit cutter,
brush over with melted shortening and fold over like
Parker House rolls. Bake in a hot oven about 15 minutes.
Surprise Biscuits
Make the baking powder biscuit dough. Roll to J^
inch thick and cut into 3 inch squares. Place a frankfurter
sausage in the center of each biscuit then fold over and
press the edges firmly together. Place on a baking pan,
brush over the top with melted shortening and bake about
20 minutes in a hot oven. An excellent luncheon dish.
New England Butter Buns
Make the baking powder biscuit dough. Roll about J^
inch thick and cut with a biscuit cutter. Heat a pancake
griddle to a moderate heat, rub lightly with fat and place
the biscuits on top. When brown on one side turn over to
finish cooking.
Maple Nut Biscuits
Follow biscuit recipe. Roll dough to % inch in thick-
ness; brush over with melted shortening, sprinkle with
[210] MRS. DE GRAF'S COOK BOOK
finely shaved maple sugar (brown sugar may be substi-
tuted); add ^ cup of finely chopped walnuts; roll up as
for a jelly roll, and cut in j inch pieces; place upright on
a greased pan, and bake in a medium hot oven about 20
minutes.
Scones
Follow baking powder biscuit recipe making these
changes: add 1 well-beaten egg and extra yolk, reserving
one white of egg. Use enough milk to make the consis-
tency of biscuit dough. Roll ^ inch thick, brush over
with the unbeaten egg white, sprinkle with sugar and
cinnamon and bake in a hot oven about 15 minutes.
These may be split open and served with jelly or jam.
Cinnamon Rolls
Use baking powder biscuit recipe. Roll to % inch thick-
ness, brush over with melted shortening, sprinkle with 2
tablespoons sugar (brown, granulated or maple), y.^ cup
seedless raisins, J^ teaspoon cinnamon. Roll like a jelly-
roll, cut off pieces ^4 inch in thickness. Place on well-
greased pan and bake in hot oven 15 minutes.
Drop Dumplings
Follow baking powder biscuit recipe, making these
changes: Use 2 teaspoons of shortening and 1 cup of milk.
The dough should be spongy and full of holes. Drop on
boiling stew, cover tightly and steam 15 minutes. The
success of a light dumpling depends upon constantly boil-
ing liquid and not removing cover during cooking.
Steamed dumplings are made from biscuit foundation,
using only 2 teaspoons of shortening. Cut as for biscuits,
place on a greased pan and steam in a steamer over hot
water 15 minutes. Dumplings are less apt to be soggy, if
cooked in this way.
Plain Meat Pie Crust
Use }/2, baking powder biscuit recipe. Roll out to J/
inch thickness and place on top of baking dish containing
meat. Bake in a hot oven. A richer crust can be made by
doubling the amount of shortening.
MRS. DE GRAF'S COOK BOOK [211]
Popovers
1 cup milk. 2 eggs.
1 cup flour. 1 teaspoon melted butter.
3^ teaspoon salt.
Add flour and salt to milk and beat well with an egg
beater. Then add 1 unbeaten egg at a time, beating thor-
oughly. Add melted shortening. Have iron muffin pans
or custard cups very hot, grease well, pour in popover
batter and bake in a medium hot oven about 40 minutes.
Care should be taken not to take from the oven too soon
or the popovers will fall.
This amount makes 8 large popovers.
Standard Muffin Recipe
2 cups flour. 1 well-beaten egg.
4 teaspoons baking powder. 1 cup milk.
1 teaspoon salt. 2 tablespoons melted shorten-
2 tablespoons sugar. ing.
Sift dry ingredients; beat egg well, add milk and dry
materials, gradually beating to a smooth batter, and add-
ing melted shortening last. Bake in heated, well-greased
muffin pans in a hot oven.
Graham, Entire Wheat or Rye Muffins
Use foundation recipe, allowing 1 cup of flour to 1 cup
of any of the above mentioned products, substituting %
cup of brown sugar or New Orleans molasses for white
sugar. Bake in a moderate oven.
Berkshire Muffins
Yi cup corn meal. Yz cup cooked rice.
1 A cup flour. 1 well-beaten egg.
Yi teaspoon salt. %j cup scalded milk.
2 teaspoons baking powder. 1 tablespoon melted shorten-
2 tablespoons sugar. ing.
Pour scalded milk on corn meal and let stand 5 min-
utes; add rice, then well-beaten egg and remaining dry
ingredients, sifted. Add melted shortening and bake in
well-greased muffin pans in a quick oven.
[212] MRS. DE GRAF'S COOK BOOK
Nut Muffins
Use standard muffin foundation recipe, adding ^ cup
finely chopped walnuts.
Sally Lunn
2 cups flour. 1 cup milk.
4 teaspoons baking powder. 2 well-beaten eggs.
y<L teaspoon salt. 2 tablespoons melted shorten-
^ cup sugar. ing.
Mix and sift dry ingredients; beat eggs, add milk, then
dry materials gradually, beating to a smooth batter,
adding melted shortening last. Pour into a greased shal-
low pan and bake in a hot oven. Cut in squares to serve.
Fruit Muffins
Add 1 cup of chopped uncooked prunes, seeded raisins,
currants or huckleberries to the standard muffin recipe.
Bran Muffins
1 cup bran. 1 well-beaten egg.
Yi cup flour. Y^ cup milk (sweet or sour).
y?. teaspoon salt. 3 tablespoons molasses.
y^ teaspoon soda. 1 tablespoon melted shortening
1 teaspoon baking powder.
Mix and sift flour, salt, soda and baking powder, then
add the bran. Beat egg well, add milk and molasses, com-
bine mixtures, beat well, add shortening. Drop in hot.
well-greased muffin pans and bake in a medium oven 20
to 30 minutes. One-half cup seedless raisins may be
added.
These muffins are best when allowed to cool, split open
toast, butter, put together and serve at once.
Southern Corn Bread or Muffins
2 cups corn meal. 2 tablespoons melted shorten-
2 cups sour or buttermilk. ing.
2 teaspoons salt. 2 eggs.
2 tablespoons sugar. 1 teaspoon soda dissolved in 1
tablespoon cold water.
Put milk, corn meal, salt, sugar and shortening in a
double boiler and let steam 10 minutes, but no longer.
MRS. DE GRAF'S COOK BOOK [213]
Remove from fire, turn into mixing bowl, separate eggs
and beat well, adding yolks to corn meal mixture, then
folding in well-beaten white of eggs carefully. Add dis-
solved soda last, still folding, and bake either as muffins
or in shallow pan, well-greased, using a hot oven.
If iron muffin pans are used, they should be heated be-
fore greasing. Heavy muffin pans will always produce a
better muffin than tin.
Corn Meal and Rice Bread or Muffins
1 cup cooked rice. 1 well-beaten egg.
1 cup corn meal. 1 cup milk.
4 teaspoons baking powder. 2 tablespoons melted shorten-
1 teaspoon salt. ing.
% cup sugar.
Sift dry ingredients; add rice to milk, beaten egg, dry
ingredients and melted shortening. Bake in well-greased
shallow pan or heated and greased muffin pans in a hot
oven about 20 minutes.
Cooked hominy may be used instead of the rice.
Golden Corn Bread or Muffins
1 cup com meal. 1 egg.
1 cup flour. 1 cup milk.
4 teaspoons baking powder. 2 tablespoons melted shorten-
]4 cup sugar. ing.
1 teaspoon salt.
Sift all dry ingredients. Beat egg well, add milk, dry
ingredients and melted shortening. Bake in a well-
greased shallow pan in a hot oven or in heated, well-
greased muffin pans.
Spoon Bread
2 cups milk. 1 teaspoon salt.
1 cup corn meal. 2 teaspoons baking powder.
3 eggs. 1 tablespoon sugar.
Heat milk, add corn meal cook until thick. Take from
stove, add salt, sugar, egg yolks well beaten. Mix thor-
oughly, fold in white of eggs, beaten stiff. Bake in well-
greased baking dish about 40 minutes in a medium oven.
Serve with spoon from dish.
[214] MRS. DE GRAF'S COOK BOOK
Rice Muffins
1 cup flour. 1 egg, beaten.
H teaspoon salt. 1 cup milk.
^j cup sugar. 1 cup cooked rice.
4 teaspoons baking powder. 1 tablespoon melted shortening.
Sift first four ingredients; add milk to beaten egg, then
rice, dry ingredients and melted shortening. Beat until
smooth and bake in well-greased heated muffin pans in a
hot oven about 25 minutes.
Rolled Oat Muffins
1 cup rolled oats, cooked. 1 well-beaten egg.
1 cup flour. 1 cup of milk.
3/2 teaspoon salt. 1 tablespoon melted shorten-
2 tablespoons sugar. ing.
6 teaspoons baking powder.
Sift flour, salt, sugar and baking powder; add cooked
rolled oats to milk, adding beaten egg; then gradually
beat in the sifted ingredients, adding shortening last.
Bake in well-greased heated muffin pans in a hot oven
about 20 minutes. Any left-over cooked cereal may be
utilized in this manner.
CHAPTER TEN
PASTRY
PIES
[216] MRS. DE GRAF'S COOK BOOK
Pastry and Pies
ONTRARY to the general opinion, pastry is not hard
to make. In fact, once the fundamental principles
are understood, pastry is much easier and more
quickly made than cake. And if pastry is not of the
best, crisp and flaky, then it should be dropped from the
list of desserts, because tough, soggy pie crust is neither
appetizing nor wholesome.
Pie is not an economical dish and poor pies are a waste
of good material, for they should not be eaten. When
making pastry, keep these rules in mind. Fat makes a pie
crust crisp, therefore, to economize on shortening will
produce poor pastry. The amount of air which is incor-
porated in the dough makes the crust flaky, so the dough
requires careful handling. Water makes pastry tough,
and only enough should be used to hold the dough together.
Pastry flour is recommended because it absorbs less mois-
ture than a strong flour. However, the regular family
flour will give good results.
If all the ingredients are cold the dough will be much
easier to handle. Warm shortening absorbs the flour,
making a dense mixture in which no air is inclosed, and
which becomes sticky and difficult to roll on the board.
Chopping the fat into the flour is recommended. If
rubbed in with the finger tips the warmth of the fingers
will heat the fat somewhat unless the manipulation is
quick and skillful. Do not rub or chop the fat into the
flour too thoroughly; mix until the consistency of coarse
meal. Plain crisp pastry has all the shortening added to
the flour. For flaky pastry only half shortening is added
to the flour and the remainder is rolled into the dough after
the liquid has been added.
When adding the cold water use a knife for mixing, add
very slowly, using only enough to hold the mixture to-
gether. If too much water is used it will be necessary to
use more flour when the dough is rolled out, and if that is
the case the pastry will be tough from handling and the fat
and flour will not be in the right proportion. Use only a
sprinkling of flour to keep the molding board dry, so that
MRS. DE GRAF'S COOK BOOK [217]
the dough may be rolled easily. After rolling, the pastry
should be allowed to stand, closely covered, in a cool place.
The moisture acts on the gluten in the flour, making it
much easier to roll. Handle the dough as quickly and as
lightly as possible. Bake in a hot oven, for no matter how
carefully the dough has been made, if not properly baked
the pie will be a failure.
Unless carefully baked, undercrusts are often soggy. For
this reason pastry shells baked without the filling will give
the best results. If, however, a filled two-crust pie is
desired, do not put the pastry and filling together until
the oven is ready to receive them, for the moisture of the
filling will soak into the pie crust.
Pie crust should be rolled out to about one-eighth of an
inch in thickness. When lining the pan. lay the crust on
loosely and allow it to come a little over the edge. The
scissors will be found the most convenient means of cutting
the dough. If the pastry is stretched it will shrink and
probably break while baking. When making fruit pies
which may be very juicy, the undercrust can be brushed
over with unbeaten white of an egg, which coagulates as
soon as the heat reaches it and makes an impervious coat-
ing. Or the bottom crust may be sprinkled with very fine
dry bread crumbs or with a little flour which will absorb the
excessive moisture at once and prevent the crust from
becoming soaked.
After the filling is put in, the top crust is placed in
position; this should be rolled out about one-eighth of an
inch thick also, and should extend about a quarter of an
inch beyond the pie plate. Then fold the top crust under
the bottom one and flute the edge either with the fingers
or a fork. Perforate the top crust so that the steam may
escape or the crust will be soggy on the under side and
pufF up in the center. If a very dark brown is desired the
top crust may be brushed over lightly with milk. When
making very juicy pies allow one tablespoon of flour to
each cupful of sugar used. Mix sugar and flour until well
blended, then sprinkle over the fruit. Or the pie may be
bound around the edge with a narrow strip of cloth which
has been dipped in either milk or water.
[218] MRS. DE GRAF'S COOK BOOK
When making pastry shells for a one-crust pie, invert a
deep pie pan and place the pastry on it, pinching the edges
to make a deep border. Prick the pastry in several places
with a fork. Place in a hot oven; in about ten minutes the
shell should be a golden color. It should be watched care-
fully until ready to take from the oven. Remove from the
tin and place the filling in the shell.
Pastry for several pies may be made at one time, rolled
and set in a cool place in a well-covered utensil until
needed. This is sometimes a great advantage for a very
busy housewife. Always serve pastry fresh or reheat if
the pie is a day old and it will become crisp and fresh.
There really is no mystery, no magic possessed by a
favored few, to make good pastry. Just follow the general
directions and you will surely have satisfactory results.
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Plain Pastry
1^6 cups flour. Yz cup shortening.
Yi teaspoon salt. % (about) cup cold water.
Sift flour and salt together. Chop shortening into the
flour; add liquid gradually, using knife. This dough
should become stiff enough not to stick to the sides of the
mixing bowl. Place dough on molding board and roll to
% inch thickness. Then fold one-third of this sheet of
pastry over the center, fold the remaining third over the
first fold, then fold across. Roll to one-fourth inch thick-
ness again.
This pastry can be used at once, but is improved if al-
lowed to stand several hours. By folding the dough in
this manner, layers of air are inclosed, which expand when
the pastry is placed in the hot oven, making the pie flaky.
While the oven should be hot at first the heat should be
reduced after it has browned.
Flaky Pastry
Mcup
H(ab
Proceed as for plain pastry, leaving out the butter,
Y^ cups flour. }4 cup butter.
<L teaspoon salt. % (about) cup of cold water.
>i cup shortening.
MRS. DE GRAF'S COOK BOOK [219]
which should be washed in cold water until smooth and
elastic, then dried. Roll out dough, place butter in the
center, fold over dough as directed above, and roll out.
Repeat this twice. Dough is then ready for use. If butter
breaks through the dough, set aside until cool, when it can
be easily handled. This pastry is for pastry shells, tarts,
etc.
Orange Souffle Pie
1 cup of orange juice and grated 4 tablespoons corn starch or
rind. flour.
1 lemon and grated rind. 3 eggs, separated.
% cup of sugar. J^ cup sugar.
Heat orange and lemon juice and grated rind in a double
boiler. Mix ^ cup of sugar and flour until well blended;
add to hot juice and cook until thick. Beat egg yolks, add
to hot mixture and cook 5 minutes. Beat egg whites until
stiff, add % cup sugar. Fold into hot mixture and pour into
a baked pastry shell. Place in a slow oven and bake until
the top is a delicate brown, about eight minutes. This
last may be omitted if wished. Cool thoroughly before
serving.
\ Butterscotch Pie
1% cups brown sugar. 1 egg, beaten.
2 tablespoons butter. 1 cup scalded milk.
4 tablespoons corn starch or % cup cold milk.
flour. 1 teaspoonful vanilla flavoring.
2 eggs, separated.
Mix flour or corn starch with cold milk to a smooth
paste; add to hot milk and cook over hot water until thick,
about 15 minutes. Beat 1 egg and 2 egg yolks and add to
the thickened mixture. While the first mixture is cooking
put the sugar and butter in a saucepan and cook, stirring
constantly until perfectly blended and sugar is somewhat
melted. Add this to the other mixture, cook until thick.
Add vanilla and pour into a baked pastry shell. When
cool, beat the whites of two eggs very stiff. Add gradually
4 tablespoons of sugar and a few drops of vanilla. Pile on
top of pie and set in a slow oven until a delicate brown,
about eight minutes.
[220] MRS. DE GRAF'S COOK BOOK
Apricot Tart
Drain and press cooked dried or canned apricots through
a coarse sieve, having 1^ cups of apricot pulp. Add 2
tablespoons of orange juice. Pour into a baked pastry
shell, and cover the entire surface with cooked apricots,
cut side up. Place a blanched almond in the center of each
apricot to simulate a pit. Melt any clear amber jelly and
pour over the top to glaze. Jelly may be made of jfe cup
of hot apricot juice to which has been added 1 teaspoon of
gelatine soaked in 1 tablespoon of cold water. Cool some-
what before pouring over the fruit and set aside to become
firm.
Pumpkin or Squash Pie
l l /2 cups milk. Yi teaspoon nutmeg.
2 eggs. l /i teaspoon salt.
1 cup brown sugar. 1^2 cups cooked pumpkin.
1 teaspoon cinnamon. % cup orange marmalade.
1 teaspoon ginger.
Put ingredients in upper part of a double boiler and
cook until somewhat thick. Pour into a pastry lined pie
dish and bake until firm, having oven hot when pastry is
first put in but immediately reducing the heat.
Lemon Meringue Pie
1H cups boiling water. 2 teaspoons butter.
1 cup sugar. 4 tablespoons flour.
^i cup of lemon juice. 2 egg yolks.
Grated rind of lemon. 1 egg.
Mix the sugar and flour; add the boiling water stirring
constantly. Cook over hot water until thick, then add
butter, beaten egg yolks and egg, lemon rind and juice.
Stir constantly, cooking until thick. Pour into a baked
pastry shell. Cool and cover with a meringue made by
beating 2 egg whites until stiff then add gradually 2 table-
spoons of sugar, beating well. Fold in 2 more tablespoons
of sugar and pile on top of lemon filling. Bake on the top
grate of a very moderate oven about eight minutes.
MRS. DE GRAF'S COOK BOOK [221]
Custard Pie
1H cups scalded milk. 1 teaspoon vanilla.
3 eggs. Nutmeg.
% cup sugar.
Beat eggs slightly, add sugar and vanilla, then add the
hot milk and pour into a pastry lined pie dish and sprinkle
top with nutmeg Have oven hot when pie is first placed
in the oven but immediately reduce the heat.
Apple Pie
Use rather tart apples. Peel, core and slice very
thin. Arrange apples in a pastry lined pie plate. Mix
y* teaspoonful of ground nutmeg with ^ cup of sugar;
sprinkle over the apple and break 1 tablespoonful of butter
into bits and dot over the top. Adjust top crust, place in
a hot oven, reduce the heat in ten minutes and cook until
apples are tender about 40 minutes. Hot apple pie is
particularly good served with a hard sauce.
Apple Tart
Line a pie plate with flaky pastry. Fill with cold apple
sauce. Peel and core 2 apples. Cut in quarters, then slice
as thin as possible and arrange in rows around the pie on
top of the apple sauce allowing each slice to overlap the
preceding slice. Sprinkle with sugar and a little ground
nutmeg and bake in a hot oven until the crust is baked and
the apple slices tender. Melt > glass of jelly over hot
water beating with a fork and if necessary add a little hot
water. Pour over the top of the pie to glaze. Set aside to
cool. This is a very attractive pie. The jelly can be made
of the apple skins and cores left from the apple sauce.
Cover with hot water and cook until skins are soft, then
strain. Return to fire, cook about 10 minutes, add equal
quantity of sugar and the juice of a lemon. To test, drop
a little on a cold saucer if thick it is cooked enough.
Strawberry Tart
Bake a pastry shell. Cook one cup of strawberries with
]/2 cup of sugar. Strain and add 2 teaspoons of granualted
gelatine which has been dissolved in 1 tablespoon of cold
[222] MRS. DE GRAF'S COOK BOOK
water. Fill the baked pastry shell, with fresh hulled straw-
berries. Pour the cooled strawberry mixture over the top
and set aside to become firm. Garnish with whipped
cream.
Pumpkin and Nut Pie
1 cup cooked pumpkin or 1 teaspoon ginger.
squash. l /% teaspoon salt.
J^ cup sugar. 2 eggs, well beaten.
1 teaspoon cinnamon. 1 cup sweet milk.
Mix in the order given. Bake until firm in a pan lined
with pastry. When cold cover with whipped cream
flavored with vanilla. Cream may be put on with a pastry
bag. Sprinkle finely chopped nuts over the top.
Cranberry Pie
1 quart cranberries. 2 cups sugar.
2 cups boiling water.
Put cranberries in boiling water and cook covered for
10 minutes. Remove cover, add sugar and cook 5 min-
utes longer. Line tin with pastry, fill with the cran-
berries, put strips of pastry over the top and bake.
Date Pie
2 cups milk. Y teaspoon salt.
1 cup dates, stoned. Few grains nutmeg.
2 eggs.
Cook dates with milk in double boiler for 5 minutes.
Strain and rub through a sieve, then add eggs and salt.
Have tin lined with pastry, add filling and bake as a
custard pie. When ready to serve cover with whipped
cream.
Prune Pie
2 cups prunes. 2 tablespoons flour.
J cup sugar. 1 teaspoon lemon juice.
2 teaspoons butter.
Wash prunes and soak in cold water to cover 2 hours or
more. Cook slowly in same water until soft. Remove
stones, cut prunes in quarters, and mix with sugar and
lemon juice. Line plate with pastry, cover with prunes,
pour over the prune juice, dot with butter, dredge with
MRS. DE GRAF'S COOK BOOK [223]
flour, put on upper crust and bake in moderate oven. Or,
instead of upper crust, use strips of pastry crossed in
lattice fashion.
Prune Cream Filling
1 cup cooked pitted prunes put 2 eggs.
through coarse sieve. ^ CU P sugar.
Yt cup chopped walnuts. 1 teaspoon flour.
1 cup scalded milk. 1 teaspoon vanilla.
Mix sugar and flour; add to beaten eggs; pour the scalded
milk over the egg mixture. Add prune pulp and walnuts,
mix well and pour into a pan lined with pastry; sprinkle
nutmeg over the top. Bake as for custard pie.
Raisin Pie
l l /2 cups seeded raisins. 1 tablespoon flour.
1H cups boiling water. Yi cup sugar.
Grated rind and juice of one- Yi cup finely chopped walnuts,
half lemon.
Cook raisins in boiling water until tender. Mix flour
and sugar and add to rasins, stirring until thick. Add
lemon and walnuts, cool slightly and bake between two
crusts.
Rhubarb Pie with Meringue
2 cups cooked rhubarb. Grated rind of Yt orange or
1 cup sugar. lemon.
2 eggs, separated. 1 baked pastry shell.
1 tablespoon flour.
Wash fresh rhubarb and cut into inch pieces. Cover
with boiling water and cook until boiling point is reached.
Drain off all juice. Measure 2 cupfuls of rhubarb for
each pie. Put in a double boiler and set over hot water.
Mix flour and sugar and add to rhubarb, stirring until
mixture thickens somewhat. Add the well beaten yolks,
cook about 5 minutes, add grated orange rind or a table-
spoonful of orange marmalade; cool, then pour into the
baked pastry shell. Beat the 2 egg whites until stiff,
gradually add 2 tablespoons of sugar, then fold in 2 more
tablespoons of sugar. Pile on top of pie and bake in a very
moderate oven 8 minutes.
[224] MRS. DE GRAF'S COOK BOOK
Cheese Cake
1^ cups scalded milk. 1^ cups cottage cheese.
3 eggs. 1 teaspoon almond flavoring.
% cups sugar.
Beat eggs separately, add sugar to yolks and beat until
creamy; then pour hot milk over the mixture, add cheese
and flavoring; then fold in the well-beaten egg whites,
line a deep pan with pastry, pour in the mixture. It will
take about 45 to 60 minutes to bake. Test by plunging
knife through the center; if it comes out clean the cheese
custard is cooked sufficiently.
Meringue for Pies or Puddings
2 egg whites. Y^ teaspoon vanilla.
4 tablespoons sugar.
Beat egg whites until very stiff; then add half the sugar,
one tablespoon at a time, beating each one in well before
adding the next. Fold in the remaining sugar and flavor-
ing. Spread on top of filling and bake in a moderate oven
until a golden brown about 8 minutes. Let pie cool
somewhat before adding meringue.
Mince Meat
First Part : Second Part :
6 cups cooked meat, chopped. 2 oranges, juice and grated rind.
3 cups suet, chopped. 2 lemons, juice and grated rind.
12 cups apples, chopped. 1 tablespoon salt.
4 cups sugar. 2 tablespoons cinnamon.
2 cups molasses. 2 tablespoons nutmeg.
1 quart boiled cider. 2 tablespoons allspice.
4 packages seeded raisins. 1 tablespoon cloves.
4 packages seedless raisins. 1 tablespoon almond extract.
2 cups shredded citron. 1 glass currant jelly.
Put all ingredients of first part in a large kettle and
cook very slowly until apples are cooked and suet melted.
When cooked add ingredients in second part. Put in
sterilized jars and seal tightly.
Canned Fruit Pie Fillings
Drain all juice from fruit. Allow y* cupful of juice for
each pie. Put in a sauce pan to heat, mix 1 tablespoonful
MRS. DE GRAF'S COOK BOOK [225]
of corn starch, flour or arrowroot with enough cold water
to make a smooth paste. Add to hot juice and cook stirring
constantly until the mixture thickens; add to fruit and cool
before using. One teaspoonful of lemon juice will add
greatly to the flavor of all fruit pies. Line a deep pie plate
with plain pastry, pour in the cold fruit mixture, place on
upper crust and bake about 15 minutes in a hot oven.
CHAPTER ELEVEN
GENERAL RULES FOR MIXING AND
BAKING CAKES
CAKE FILLINGS AND ICINGS
SMALL CAKES
COOKIES
DOUGHNUTS
[228] MRS. DE GRAF'S COOK BOOK
Cakes with Shortening
INCH cake comes on the list of luxuries, the utmost
care should be taken both in the method of prep-
aration and in the quality of material used. It is
not difficult to make a good cake if good materials
are used and care in measuring and combining ingredients
is exercised. However, the baking requires more study
and care than the mixing, for no matter how well you have
put the cake batter together, if the oven is not right the
cake will be a failure. In the first place, choose a reliable
recipe, then assemble all necessary materials and utensils.
Pans should be prepared and oven heated before mixing
the cake batter. If the ingredients are all measured be-
fore actual mixing begins the work will be much easier
and unexpected interruptions will not create a doubt as
to whether all the materials have been used. For success
care must be taken in measuring, all measurements being
level. For butter cakes there are two ways to add the
shortening; for inexpensive cakes containing a small
quantity of shortening the result will be found satisfactory
if the fat is melted and added to the batter after the cake
is all mixed. For the richer cakes, where }4 cup or more
of shortening is used, the shortening is beaten to a cream,
or until smooth and waxy. This can be accomplished
easily if the mixing bowl is rinsed with hot water, then
wiped dry before the shortening is placed in it. Add the
sugar gradually to the creamed shortening and continue
to beat until the mixture resembles whipped cream.
Beating the butter to a cream first makes the creaming
of butter and sugar an easy process. The eggs may then
be added whole, one at a time, and beating the mixture
thoroughly each time; or the eggs may be separated,
beating the yolks until thick and lemon colored and the
whites until stiff. Add the beaten yolks to the creamed
butter and sugar mixture; add the sifted dry ingredients
alternately with the liquid, beating the mixture well. Add
some flour to the mixture before any of the liquid is used.
This prevents the mixture from curdling which, while it
does not spoil the cake, it will not be of the right texture.
MRS. DE GRAF'S COOK BOOK [229]
Adding the whole unbeaten egg to the batter produces a
close textured, moist cake, while beating the eggs sepa-
rately gives a light dryer cake. Water may be used in-
stead of milk, the mixture will be of a different texture.
If eggs are beaten separately the stiffly beaten whites
should be carefully folded into the mixture. The more the
cake is beaten before the egg whites are added the firmer
will be the texture of the cake.
Cakes should be baked as soon as mixed. A great deal
depends on the proper baking, and the best way to assure
satisfactory results is to time the cake and divide the time
of baking into quarters. In the first quarter the mixture
should rise in the pan; in the second quarter it should
continued to rise and brown in spots; in the third quarter
the top of the cake should be uniformly browned, and in
the last quarter the cake should shrink from the sides of
the pan and it should be baked.
If in doubt as to whether the cake should be taken from
the oven test it by touching lightly in the center. If
baked, the mixture will spring back, but if not quite
baked it will hold the imprint of the finger.
This rule for timing applies to all cakes, whether layer
or loaf, or where a slow or medium oven is used.
The time for baking will vary a little for different ovens,
but the average time for a medium-sized layer cake is
from 15 to 20 minutes. Loaf cakes 3 inches thick will
require about 40 minutes; sheet cakes and cup cakes
about 25 minutes. Cakes baked in a brick shaped pan
will require an hour or longer. A moderate oven will give
the best results for nearly all cakes.
If the batter rises in a cone in the center you are using
too hot an oven, and a crust has formed before the mix-
ture has had time to rise; or too much flour has been used.
When the cake is baked, it should be allowed to cool
before being turned from the pan, and it should cool so
that there will be a circulation of air about it, to prevent
the steam from condensing and giving a moist surface to
the cake.
A few formulae are all that is required to make many
varieties of cake. Flavorings, fruits, nuts and the various
fillings and icings will give an unlimited variety even
[230] MRS. DE GRAF'S COOK BOOK
though the same cake batter is used. The advantage of
using one or two foundation recipes lies mainly in the fact
that practice makes perfect and one can soon become
expert in mixing and baking the cake better.
There is a type of cake very popular that does not re-
quire a standard cake batter. These cakes are more like
meringues. They are very easy to make but somewhat ex-
pensive. These require a special type of pan called a
spring form. The rim is removable, leaving the cake on the
bottom of the pan for it cannot be removed until cut in
slices. Many very attractive cakes are made in these
spring forms.
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Foundation Cake Recipe
J^ cup shortening. 3 eggs.
1% cups sugar. ^ cup milk or water.
2 cups flour sifted with 2 tea- 1 teaspoon each of vanilla and
spoons of baking powder. lemon extract.
Cream shortening until it may be beaten with a spoon,
add sugar gradually, continue to cream. Separate the
whites and yolks of the eggs. Beat yolks until thick and
lemon colored, add to creamed butter and sugar; then
add flour and liquid alternately; fold in the well-beaten
whites of eggs and flavoring. Bake in 3 well-greased
layer-cake pans in a moderate oven.
Walnut Loaf Cake
Follow foundation recipe, adding }4 cup of finely
chopped walnuts to the cake batter before folding in the
beaten white of eggs. Bake in a greased loaf cake pan
about 45 minutes in a very moderate oven.
White Cake
Follow foundation recipe, using the whites of 4 eggs in
place of 3 whole eggs. Mix the cake as directed, folding
in the well-beaten whites of eggs last. For a loaf cake
almond and lemon flavoring may be used. Bake in a
greased loaf-cake pan about 45 minutes, or in 3 greased
layer-cake pans 20 minutes.
MRS. DE GRAF'S COOK BOOK [231]
Golden Cake
Follow foundation recipe, using 4 egg yolks and 1 whole
egg. Mix cake as d rected, adding the well-beaten yolks
and egg to the creamed butter and sugar. Bake in a loaf
or in layers.
Devil's Food Cake
l /2 cup butter. ^ teaspoon cinnamon.
2 cups sugar. 1 cup milk or water.
4 eggs. 1 teaspoon vanilla.
Z}/2 cups flour. 2 squares unsweetened choco-
3 teaspoons baking powder. late melted over hot water.
Cream shortening, add 1 cup of sugar cream together
well; beat yolk of eggs until thick and lemon colored, add
1 cup of sugar and combine the two mixtures. Add flour,
sifted with baking powder, and cinnamon, alternately with
liquid. When well mixed, add flavoring and melted choc-
olate, then fold in beaten whites of eggs. Ground chocolate
(^2 cup) may be sifted with flour replacing melted
chocolate. Bake in medium oven in greased pans.
This amount of batter will make 4 layers or 2 small
loaves.
One Egg Chocolate Cake
First Part : Second Part :
2 squares unsweetened choco- J^ cup shortening,
late melted or }/% cup ground 1% cups sugar,
chocolate. 1 egg.
% cup sugar. % cup milk.
J^ cup milk. 2 cups flour.
3 teaspoons baking powder.
1 teaspoon vanilla.
Melt chocolate over hot water, then add sugar and milk
and cook until thick and smooth. Set aside to cool
slightly. Cream shortening, add 1 cup sugar, gradually
mixing well. Beat egg, add remaining J^ cup of sugar
and combine mixtures; when well mixed add flour (sifted
with baking powder) and milk alternately, beating well.
Add flavoring and the chocolate mixture. Pour in well-
greased layer-cake pans and bake about 15 minutes in a
moderate oven.
This mixture may also be baked in a loaf cake.
[232] MRS. DE GRAF'S COOK BOOK
Christmas Fruit Cake
Y<L cup butter. Yi cup molasses.
1 cup brown sugar. 1 teaspoon vanilla.
3 eggs. 2 cups seeded raisins.
1 cup flour. 2 cups seedless raisins.
Y cup ground chocolate. % cup shredded citron.
1 teaspoon each cinnamon and Y teaspoon soda dissolved in
nutmeg. 1 teaspoon cold water.
Yz teaspoon each cloves and all-
spice.
Mix fruit well; sift flour, spices and chocolate; cream
butter until waxy; add sugar, gradually beating well; add
beaten egg yolks, molasses, vanilla and flour, mixing well.
Combine fruit and cake batter; when well mixed, fold in
the stiffly beaten white of eggs and the dissolved soda.
Line a baking pan with greased paper, pour in the cake
batter and bake in a very slow oven about 2 hours.
Pound Cake
1 cup butter. 2 cups flour.
1 cup sugar. 1 teaspoon each of lemon and
5 eggs. vanilla flavoring.
Cream butter until waxy; add sugar gradually, cream-
ing well. Separate eggs; beat yolks until thick. Add to
butter and sugar mixture. Gradually add flour, beating
batter constantly; add flavoring and carefully fold in the
stiffly beaten egg whites. No baking powder is required.
Less beating will be necessary, however, if one scant tea-
spoonful of baking powder is used. Bake in a shallow pan
in a slow oven about 1 hour.
Spice Cake
% cup shortening. 1 teaspoon cinnamon.
1^ cups brown sugar. Yi teaspoon nutmeg.
2 eggs well beaten without Y teaspoon cloves.
separating. l /i teaspoon allspice.
2 cups flour sifted with 3 tea- 1 teaspoon vanilla,
spoons of baking powder. Yz cup cold coffee.
Sift flour with spices and baking powder. Cream short-
ening; add sugar gradually, beating well; add beaten eggs
then alternately the flour and coffee. Add flavoring and
pour in a well-greased shallow pan and bake in a moderate
MRS. DE GRAF'S COOK BOOK [233]
oven between 45 and 50 minutes. One cup seedless or
chopped seeded raisins may be added to this mixture.
Apple Sauce Cake
Yz cup shortening. 1 teaspoon soda.
1^ cups sugar. 1 teaspoon cinnamon.
2 eggs well beaten. H teaspoon nutmeg.
1 cup seedless raisins. Y teaspoon cloves.
% cup chopped walnuts. 1 cup hot apple sauce (strained).
2 cups flour.
Sift flour, spices and soda. Cream the shortening, beat
in the sugar, beaten eggs, raisins and nuts. Add flour alter-
nately with the apple sauce. Bake in a shallow well-
greased pan about 1 hour, in a moderate oven.
Quick Cake
2 eggs. Yz cup milk or water.
1 cup sugar. ^ cup melted shortening.
2 cups flour. 1 teaspoon vanilla.
2 teaspoons baking powder. 1 teaspoon lemon.
Sift dry ingredients, except sugar; beat eggs until very
light, add sugar gradually, beating with egg beater. When
creamy, add dry ingredients alternately with liquid, mix-
ing well. Add flavoring and melted shortening. Bake in
2 layers and put together with jelly or add % cup chopped
walnuts and bake in well-greased muffin pans.
Apple or Prune Cake
Use quick cake foundation recipe. Pour batter in a
shallow, well-greased pan, cover top with thinly sliced ap-
ples or pitted prunes, placing the fruit in even rows,
sprinkle with cinnamon and sugar. Bake in a moderate
oven until apples are cooked.
This cake is good, hot or cold.
Quick Coffee Cake
Use quick cake foundation recipe. Pour batter into
a well-greased shallow pan, sprinkle with sugar and cinna-
mon. Bake in a moderate oven. Cut in squares.
[234] MRS. DE GRAF'S COOK BOOK
Boston Cream Pie
Although called a pie this dish is really a cake. Make
the quick cake and bake in 2 layers. For one cake make
YI of the French cream filling. When both cake and
filling are cold, spread the filling between the layers and
sprinkle powdered sugar over the top.
Lady Finger Cake
First Part: Second Part:
2 squares unsweetened choco- Yz cup unsalted butter.
late or 1 cup ground choco- 1 cup powdered sugar, sifted.
late. 4 egg whites stiffly beaten.
]/2 cup sugar. Yi cup finely chopped walnuts.
M cup cold water. 1 teaspoon vanilla.
4 eggs yolked, beaten. Yt lb. lady fingers.
Put unsweetened chocolate in the upper part of a double
boiler; set over hot water to melt. When melted add sugar,
water and beaten yolks. Cook until very thick, stirring
occasionally. Ground chocolate needs no melting. Set
aside until thoroughly chilled then prepare second part.
Cream the butter until waxy; gradually add sugar, beat
until creamy, then add vanilla and chopped nuts. Com-
bine first and second mixtures and when thoroughly
mixed fold in the stiffly beaten egg whites. It is necessary
to have a pan with a removable rim called a spring form.
Cover the bottom of the pan with split lady fingers, then
place split lady fingers close together all around the sides
of the pan. If pan is slightly buttered the lady fingers
can be pressed firmly to the pan, the bottom layer of lady
fingers will help keep those on the sides in place. Pour in the
chocolate mixture, cover top closely with lady fingers and
set the cake in a cool place for at least 12 hours before
serving. It will become firm enough to slice. Before serv-
ing carefully remove rim of pan and cover the top with
whipped cream. Decorate with cream pressed through
a pastry bag or with walnut meats or cherries. This makes
an unusually attractive dessert and will serve 12 persons.
MRS. DE GRAF'S COOK BOOK [235]
Crumb Cake
3 eggs separated. M teaspoon baking powder.
YL cup sugar. Yi cup chopped nuts.
3 tablespoons cracker meal. 1 teaspoon vanilla.
Beat egg yolks, add sugar, beat until creamy. Add
cracker meal, baking powder and nuts, carefully fold in
the stiffly beaten egg whites. Pour into a greased spring
form. Bake 15 minutes in a medium oven. Cool, remove
rim of pan. To serve cover top of cake with raspberry
jam; cover jam with a layer of finely chopped nuts; cover
nuts with a layer of sweetened whipped cream and gar-
nish top with walnut meats, maraschino cherries, or
whipped cream pressed through a pastry bag using a star
tube.
King Cake
First Part: Second Part:
cups flour. 2 eggs separated,
cup shortening. Yi cup sugar,
teaspoon salt. YL cup flour,
cup cold water. 1 teaspoon vanilla,
cup raspberry jam.
Sift flour and salt and rub in the shortening as for plain
pastry. Gradually add water using a knife for mixing.
Roll on a very slightly floured board to fit a round cake
pan, reserving the remaining dough to use later. Set in a
cool place. For the second part beat egg whites until stiff
and yolks until creamy, add sugar gradually to yolks
beating well with the egg beater. Add flavoring and care-
fully fold in the flour and beaten egg whites. Cover the
bottom of the pastry lined pan with jam and pour the
cake mixture over that. Roll the remaining pastry into
an oblong strip and cut into lengths ^ inch wide and long
enough to fit loosely over the top of the pan. Wet the
edges with water and press firmly across the top of the
pastry shell. Four strips each way crossing lattice fashion
will be sufficient. Place in a fairly hot oven reducing the
heat in 10 minutes to moderate. Bake until the cake
springs back if touched lightly in the center. Cool before
serving. This cake is like that sold in French confectioners
under the same name.
236] MRS. DE GRAF'S COOK BOOK
Sponge Cakes
HEN eggs reach a normal price it is possible to in-
dulge in the various types of sponge cakes and
even angel cake does not seem impossibly extrava-
gant. True sponge cakes are made without baking
powder and are light, moist and delicate. They can be
given to children and those who cannot eat rich cakes, or
cakes containing shortening. An endless variety of small
attractive cakes can be made from almost any good
sponge cake formula, and are suitable for almost any
occasion but particularly attractive for afternoon teas
and children's parties. A true sponge cake contains no
baking powder but is lightened entirely by the air which
has been beaten into the eggs, and for that reason a whip
egg-beater should be used to beat the egg whites, as this
type of egg-beater incorporates approximately J^ more
air than a rotary egg beater. It is the expansion of this
air, when placed in the oven, that leavens the cake and
the more air incorporated, the lighter the cake will be.
Sponge cakes made with baking powder do not require
the number of eggs necessary for a true sponge cake.
Liquid is added also to replace eggs. These sponge cakes
may be beaten with a rotary egg beater for the baking
powder will make them light. Such sponge cakes are
quickly and easily made but while light and palatable are
never so delicate nor fine in texture as the true sponge
cakes.
Pans containing a center tube are the most satisfactory
for loaf sponge cake. The cakes will bake more evenly
and much quicker in this type of pan. In fact for the best
results with loaf cakes made without baking powder, a
pan should be kept for this purpose only, for it should
never be greased. As the cake rises it will cling to the
sides of an ungreased pan, producing a lighter cake. For
sponge cakes made with baking powder greased pans
should be used. A true sponge cake should be cooled in
the pan in which it is baked; having the pan inverted; in
this way, the moist cell walls of the cake will not settle,
but will stretch, making the cake light. Pans come pro-
MRS. DE GRAF'S COOK BOOK [237]
vided with little extensions to invert them or the pan may
be raised on two saucers. The air must circulate around
the cake. When cool the cake can easily be removed by
running a flat knife between the cake and the pan.
Quickness in putting sponge cake together is one of the
essentials to success. To mix a true sponge cake, separate
the yolks and whites of the eggs. Beat the yolks with a
rotary egg beater until very creamy. Add the sugar
gradually, beating constantly; add flavoring. Beat the
egg whites with an egg whip until the bowl can be inverted.
Fold very carefully into the next mixture, then care-
fully fold in the flour. Do not beat the mixture after the
flour is added, simply fold the ingredients over and over
until all are well mixed or blended. If beaten or stirred,
most of the work of inclosing a large amount of air will be
undone by breaking these air bubbles. The cake should
be put in the pan at once and placed in a moderate oven.
For angel cake the whites of the eggs are beaten with
an egg whip until the dish can be inverted; the sugar is
carefully folded into them, adding gradually; then the
flour folded into the mixture in the same manner. Use a
moderate oven. An average sized loaf sponge cake will
require about 50 minutes to bake.
The cheaper sponge cakes where few eggs and baking
powder is used are baked in a hotter oven than the true
sponge cakes and may be baked in layers, a loaf, small
cakes, or baked in a shallow pan and cut into small cakes.
Sponge cakes are wholesome and delicate and offer a
number of variations to be used for almost any occasion.
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Angel Cake
% cup whites of eggs. 1 teaspoon each almond and
Yi teaspoon cream of tartar. lemon flavoring.
YL cup sugar. Yz cup flour.
Beat egg whites until foamy, using a whip egg-beater;
add cream of tartar, then beat eggs until very stiff and
dry. This is most important, otherwise the cake will be
tough and leathery. Add sugar gradually, carefully fold-
[238] MRS. DE GRAF'S COOK BOOK
ing it in; then add flavoring and lastly the flour, folding
in gradually. Bake in an ungreased pan about 45 min-
utes.
This makes a small cake; double the quantity for a
larger one, baking from 50 to 60 minutes.
True Sponge Cake
6 egg yolks. J teaspoon cream of tartar.
1 cup sugar. 1 teaspoon each lemon and va-
1 cup flour. nilla.
5 egg whites.
Beat the yolks of eggs until thick; add sugar gradually,
beating with the egg-beater; add flavoring. Beat the
whites of the eggs until stiff and firm, using a whip egg-
beater; fold carefully into the egg yolk mixture, then
gradually fold in the flour. Pour into an ungreased tube
cake pan and bake in a slow oven about 50 minutes.
This formula will make two dozen small cakes.
Plain Sponge Cake
3 eggs. 1 teaspoon baking powder.
1 cup sugar. Y teaspoon salt.
3 tablespoons water. 1 teaspoon vanilla.
1 cup flour. 1 teaspoon lemon.
Beat the eggs without separating until light and creamy,
add sugar gradually and beat again till thick and very
light colored. Add water, beat again, add sifted dry in-
gredients. Beat well, then add flavoring. Pour into a
greased cake pan, one with center tube preferred, and bake
about 30 minutes in a moderate oven, or bake in layers.
Chocolate Sponge Cake
Use either sponge cake recipe, omitting 2 tablespoons
of flour and substituting 1 tablespoon of cocoa or 2 of
ground chocolate. Use vanilla flavoring only.
Jelly Roll
Use plain sponge cake foundation, but separate the
eggs, beating each well. Proceed as above, adding 1
tablespoon of melted shortening and folding in the stiffly
beaten whites of eggs last. Have a shallow pan well
MRS. DE GRAF'S COOK BOOK [239]
greased and covered with greased paper. Pour in cake
mixture and bake in a hot oven between 10 and 12 min-
utes. Turn at once onto a cloth which has been sprinkled
with powdered sugar, remove paper, cut off crusts, spread
with jelly and roll. (This must be done quickly.) Wrap
in cloth until cool and sprinkle with powdered sugar.
Chocolate Roll
5 eggs, beaten separately. H cup ground chocolate.
3^ cup granulated sugar. 1 teaspoon vanilla.
Beat yolks until creamy with a rotary egg-beater; add
sugar and chocolate gradually, beating well; add flavor-
ing. Whip egg whites until very stiff", and fold carefully
into the mixture. Line a well greased pan with greased
paper and pour in the mixture. Bake in a moderate
oven 25 minutes. Turn out on a towel, remove paper and
roll as for jelly roll. Set aside to cool. Whip 1 cup of
cream, add 2 tablespoons of powdered sugar and 1 table-
spoonful of vanilla. Unroll cake, spread with whipped
cream, reroll and serve with a chocolate sauce.
240] MRS. DE GRAF'S COOK BOOK
Icings and Fillings
Cake icings and fillings have improved greatly both
in quality and variety from those used a generation
ago. Now many of these frostings are as delicate and
fine as the creamy French confectionery. A few founda-
tion recipes form the basis for most of these icings
and fillings, and when these are once mastered it will
be possible to produce almost any variety. The de-
velopment of these foundation recipes is both interest-
ing and simple. The uncooked icings are the easiest,
for very little skill is necessary in their preparation.
The plain confectioner's icing is made of hot water,
powdered or confectioner's sugar and flavoring.
Other liquids than water oflfer a number of variations
of this plain recipe. Cream, with vanilla or mocha flavor-
ing, makes a rich, creamy icing; lemon juice may replace
a portion of the hot water for lemon icing; pure fruit
juices, such as orange, pineapple, etc., make excellent
icings and will be found particularly good for sponge
cakes. Strong, hot coffee or mocha extract may replace
the hot water, making the mocha icing.
When using other liquids than water it is not necessary
to heat them. Confectioners' icing will become firm and
glossy soon after being spread on the cake. It never be-
comes hard and "sugary ' and keeps for some time, and
does not crumble when cut.
Chocolate confectioners' icing may have % cup of
chopped nuts added or equal quantities of chopped nuts
and chopped raisins. It may also be changed somewhat
by using either vanilla or cinnamon to flavor. This plain
foundation recipe has many possibilities for variety and
is so quickly and easily made, there need be no waste.
The quantities given in the recipe will ice an average-
sized cake. If this quantity is not right for the size cake
you wish, a little practice will soon teach you the right
proportions. One of the best features of this type of frost-
ing is that you are really unable to spoil it If you have
not been accurate in your measurements and the icing is
MRS. DE GRAF'S COOK BOOK [241]
too thick add more liquid until of the right consistency,
or if the icing is too thin more sugar may be added.
Butter icings are also uncooked and are very easily
prepared. This type of icing is more often used as a cake
filling, and is very popular. Unsalted butter will give the
best flavored icing, but if salted butter is used it should
be well washed in cold water to remove all the salt.
The cooked icings are not quite so easily made. This
class of icing has much greater possibilities for variety
than the uncooked icing. There are several varieties of
boiled icings, but this usually applies to a sugar syrup
which has been boiled until the mixture will form a "soft
ball" when tested in cold water (about 238 degrees F. on
a sugar thermometer), then the syrup is added gradually
to the well-beaten white of egg. To test carefully dip a
teaspoon into the syrup and drop into cold water. Roll
between the fingers under the water. If syrup is sticky
it is not cooked enough; if hard it is cooked too long. It
should roll in a soft ball. Always use a fresh cup of cold
water for each testing.
This icing will never prove a failure if the rules and de-
tails of the process are carefully followed. Sugar has a
tendency to crystallize and to overcome this, care must
be taken when mixing the water and sugar. First add
the sugar to the saucepan, then carefully pour over the
water, which should be boiling hot, so that the sugar will
dissolve at once. Do not stir and cause crystals of sugar
to adhere to the sides of the saucepan; simply mix suffi-
ciently to dissolve the sugar, then cover the saucepan and
when the syrup reaches the boiling point remove the
cover and cook to the soft-ball stage without stirring.
By covering the mixture until boiling point is reached,
the steam will wash down any grains of sugar which may
have gathered on the sides of the pan. This may sound
complicated, but is really very simple, and if these pre-
cautions are taken and the syrup cooked to the "soft-
ball" stage, the finished icing will be creamy. If these
rules are not followed, if the syrup is stirred while cook-
ing, or if cooked too long, the icing will be hard and
"sugary."
[242] MRS. DE GRAF'S COOK BOOK
A very much easier cooked icing is made by cooking
the syrup over hot water or in a double boiler. This is
called quick icing.
This is a very simple and satisfactory method and if
the directions are followed exactly this icing may be used
for filling and icings in place of the more complicated
boiled frosting.
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Boiled Icing
1 1 A cups granulated sugar. H cup hot water.
Whites of 2 eggs.
Add hot water to sugar, being careful not to stir so
there will be no sugar on sides of saucepan, cover until
boiling point is reached, then remove and cook syrup
until it will form a soft ball when rolled between the fingers
in a cup of cold water. Pour on well-beaten whites of eggs
and beat until stiff, then flavor.
Quick Icing
% cup sugar. 1 egg white.
3 tablespoons cold water.
Put sugar, water and unbeaten egg white into a double
boiler, place over boiling water and beat with an egg
beater for 6 minutes. Remove from the fire and beat
until thick enough to spread; add flavoring.
Confectioner's Icing
2 tablespoons hot water. 24 teaspoon lemon flavoring.
Confectioner's sugar.
To the hot water add enough confectioner's sugar to
make stiff enough to spread. Do not use this icing on a
hot cake or it will melt. Any fruit juice may be used in-
stead of water. Orange juice and grated rind are partic-
ularly satisfactory.
MRS. DE GRAF'S COOK BOOK [243]
Chocolate Confectioner's Icing and Filling
2 squares unsweetened choco- 1^ cups powdered sugar,
late or Yz cup ground chocolate. % cup hot water.
1 teaspoon butter. 1 teaspoon vanilla.
Melt chocolate and butter over hot water. When
melted add sugar, then hot water gradually, beating until
smooth, then add flavoring. Let stand until thick enough
to spread between layers. If used for icing only, can be
used at once.
This filling may be varied by using cinnamon as flavor-
ing or by using hot coffee instead of water.
Also, either chopped walnuts or raisins may be added.
Do not put between layers while they are hot or the
filling will melt.
Caramel Icing and Filling
l^i cups brown sugar. 1 teaspoon butter.,
4 tablespoons milk. Y% teaspoon vanilla.
Put sugar in a saucepan, add milk and stir until dis-
solved. Place over the fire and when mixture starts to
boil cook 3 minutes. Take from the fire at once, add
butter, turn into a cold bowl and beat until creamy; then
add vanilla.
This may be used as an icing or filling. One-third cup of
chopped walnuts may be added for the filling.
Creole Icing
Make the quick icing. Beat until thick and pile on top
of a loaf cake. When firm, pour over the top melted, un-
sweetened chocolate, or make half the chocolate icing and
use in the same manner. This gives a chocolate cream
top. The cake should be cut in small squares.
Divinity Icing
1 cup sugar. Yi cup chopped walnuts.
l / cup corn syrup. Y% teaspoon salt.
Yz cup hot water. 1 teaspoon vanilla.
1 egg (white).
Mix sugar, syrup and water; cook until syrup forms a
soft ball when dropped in cold water, then pour very
[244] MRS. DE GRAF'S COOK BOOK
slowly over the well-beaten white of an egg and continue
beating until mixture becomes creamy and will hold its
shape; add nuts, flavoring and salt.
Marshmallow Filling
Make boiled or quick icing. When syrup has all been
added to the beaten eggs, add about 8 marshmallows and
beat until they are melted. Flavor with % teaspoon each
of vanilla and orange extract.
Lady Baltimore Filling
Make boiled or quick icing. Just before it is ready to
spread between the layers, add J^ cup chopped nuts, ^
cup seeded raisins, chopped, 6 or 8 chopped candied cher-
ries, or candied figs cut in thin strips.
Macaroon Filling
Make boiled or quick icing. When ready to use add
the following mixture: Roll four macaroons until fine,
add % cup of finely chopped pecans or walnuts, 4 or 5
candied cherries and 1 teaspoon of vanilla.
Walnut Filling
Add J^ cup of chopped walnuts and 1 teaspoon vanilla
to the boiled or quick icing just before spreading between
layers.
Waldorf Filling
Add 2 tablespoons of chopped walnuts and y cup of
currant jelly to the cooked icing; flavor with vanilla.
Nut Caramel Filling
Add % cup of chopped nuts (walnuts, almonds or
pecans) to the caramel icing just before spreading on the
cake.
French Cream Filling
1 cup milk. 1 egg or 2 yolks.
Y% cup sugar. 1 teaspoon vanilla.
J^ cup flour. 1 teaspoon butter.
Put milk in double boiler to scald. Mix sugar and
MRS. DE GRAF'S COOK BOOK [245]
flour well; pour hot milk over flour and sugar and put
back in double boiler. Stir constantly until somewhat
thick; add beaten egg and continue cooking until very
thick. Cool, add the vanilla. This amount of cream fill-
ing will fill 9 cream puffs or a three-layer cake.
Cocoanut Cream Filling
Prepare French cream filling, adding 3 tablespoons ot
cocoanut to the milk when scalding. Use lemon and
orange flavoring, a teaspoon of each.
Walnut Cream Filling
Add ^<j cup of finely chopped walnuts to the milk when
scalding, following French cream filling recipe. Use a
teaspoon each of lemon and vanilla flavoring.
Cream Filling Royal
Prepare the French cream filling and when cold fold in
1 cupful of whipped cream. This filling is preferred by
many to plain whipped cream.
Chocolate French Cream Filling
Prepare French Cream Filling adding 2 tablespoons of
ground chocolate to the sugar and flour; or melt 2 squares
of unsweetened chocolate over hot water and add the
cream after it is cooked.
Mocha Cream Filling
% cup strong coffee. ^ cup flour.
24 cup cream, fresh or canned. 1 egg or 2 yolks.
% cup sugar. 1 teaspoon butter.
Prepare in the same manner as for French cream filling.
This also may have $4 cup of whipped cream added when
cold.
Orange Cream Filling
1 cup orange juice, grated rind ^ cup flour.
of oranges used. 1 egg or 2 yolks.
Yi cup sugar. 1 teaspoon butter.
Prepare as for plain cream filling.
[246] MRS. DE GRAF'S COOK BOOK
Pineapple Cream Filling
1 cup grated pineapple and ^ cup flour.
juice (canned). 1 teaspoon butter.
% cup sugar. 1 egg or 2 yolks.
Prepare as for plain cream filling. Less sugar is required
if canned fruit is used.
Tutti-Frutti Icing or Filling
M cup sugar. 1 tablespoon chopped cherries.
3 tablespoons cold water. 1 tablespoon shredded citron or
1 egg white. orange peel.
% cup seedless raisins. 1 teaspoon each of vanilla and
1 tablespoon chopped walnuts. orange flavoring.
Put sugar, water and unbeaten egg white in a double
boiler, place over boiling water and beat with an egg
beater for 6 minutes. Remove from the fire and beat
until thick enough to spread, add flavoring and fruit.
Spread between layers as a filling or on top of a loaf cake
for an icing.
Mocha Butter Filling
H cup butter. 1 tablespoon Mocha flavoring.
1 cup confectioner's sugar.
Sweet butter is best; otherwise wash salt butter thor-
oughly.
Work butter until creamy; add sugar gradually and
alternately with the flavoring. This filling is improved
by adding X cup of whipped cream.
Chocolate Mocha Filling
Prepare Mocha Butter Filling adding 2 tablespoons of
ground chocolate.
Jelly Filling
Add % cup finely chopped nuts to a glass of currant
jelly, spread between layers.
Prune Cake Filling
Wash prunes, remove stones and measure 1 cupful.
Chop fine, add % cup orange marmalade, % cup finely
chopped walnuts, 1 teaspoon lemon juice. Mix well and
spread between layers.
MRS. DE GRAF'S COOK BOOK [247]
Strawberry Filling
1 cup strawberries. 1 white of egg, unbeaten.
1 cup granulated sugar.
Measure strawberries after washing and removing
hulls, add sugar and egg. Beat together with a whip egg-
beater until thick as whipped cream. This will take
about 15 minutes. To be used as a filling for little sponge
cakes or cream puffs. Other fruits may be used in the same
manner.
[248] MRS. DE GRAF'S COOK BOOK
Small Cakes and Cookies
Little cakes and cookies are so attractive and easy to
serve. They make nice gifts, too, for those who do not
have the time or the facilities for baking at home. And how
the children love cookies or cakes which have been made
especially for them! The mother who is always too busy
or lacks the imagination and skill to cater to children:
who never makes wonderful animal cookies or fat, dumpy
gingerbread or doughnut men, has really deprived her off-
spring of untold pleasure. Not only the eating of these
mysterious, delightful creations, but to stand and watch
them being made and to wait impatiently what seems
ages before these miracles come out of the oven, all brown
and fragrant. The memory of these childish joys is never
forgotten.
Any household department can supply inexpensive
cookie cutters. They come in most attractive shapes
all sorts of animals, chickens, birds, stars, diamonds and
hearts. So, if time is limited, animal cookies can easily
take the place of the gingerbread man.
Any rolled cookie recipe will be satisfactory. Only
after the dough is mixed, set aside in a cool place for at
least one hour, longer, if possible, to allow the dough to
stiffen so it can be easily handled. Try not to work in a
warm room when rolling and cutting and the process will
be much easier. Lay the gingerbread man on a greased
cookie sheet as you make him then he won't have to be
moved. Use whole allspice for the eyes, the star of a clove
for the nose; a pointed knife will make a slit for the mouth
upturned, or not, as you wish and dried currants or
seedless raisins will answer for buttons down the front.
The doughnut man is made by simply putting the round
parts taken from the center together in the shape of a
man and patting and joining them together. Or fry these
centers; they make golden brown balls that can be rolled
in sugar. The children will call them fried holes which
is really the right name after all.
Muffin pans can be used to advantage for a variety of
little cakes. Almost any cake batter may be used Cup
MRS. DE GRAF'S COOK BOOK [249]
Pound, Devil's Food or Nut Cakes or Sponge Cake batter.
Baked in this form the cakes may be decorated in many
ways without requiring much time or effort. Turn up-
side down (cutting a small piece off of the base so they will
stand level) and either ice all over or just on top. Half a
nut meat or chopped nuts may be placed on the fresh
icing before it hardens; or cocoanut, candied fruits or
marshmallows. They can be elaborately trimmed with a
pastry bag, or the top may be cut off completely, then
scoop out a small portion of the center and fill the space
with whipped cream (using a pastry bag, if possible).
Now cut the top or lid in two in the center and replace,
pushing down the center edges, and let the outside look
like a half opened basket filled with whipped cream.
Shallow sponge cakes are very attractive when baked in
muffin pans, then iced, split half way through the center
and filled with whipped cream, French cream or a me-
ringue. Any favored cake recipe may be used to make
these little cakes, and there is no form in which to make
them that requires so little skill to make decorative.
Cream puffs and eclairs are not difficult to make and
can be made any size desired. For gift boxes, make about
as big as a chocolate cream, place each small cream puff
in a little paper case such as candy is packed in, then
place in boxes and they will look wonderfully tempting.
Dropped cookies are very easy to make and offer great
variety. Any cake batter may be used. Drop from the
tip of a spoon on a greased cookie pan, several inches
apart, and bake in a medium oven. An ordinary cake
recipe will make a good many cookies. They may be
sprinkled with nuts or candied fruit, cocoanut, etc. Filled
cookies are very rich and are made by spreading a filling
on top of one cookie, then placing another on top, press-
ing the edges firmly together.
Little cakes and cookies are even more attractive than
home made candies. Packed neatly in gay little boxes and
tied with ribbons, they will prove a very, acceptable gift.
And for the informal social gatherings, always so popular
during the holidays, little cakes and cookies offer many pos-
sibilities.
[250] MRS. DE GRAF'S COOK BOOK
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Meringues or Kisses
3 egg whites. 1 teaspoon lemon flavoring.
1 cup granulated sugar. 1 teaspoon almond flavoring.
Beat egg whites until very dry and stiff, or until bowl
may be inverted without eggs slipping out. Add gradually
^ cup of sugar, adding about 2 tablespoonfuls at a time.
The mixture should be beaten until it holds its shape.
Carefully fold in remaining % cup of sugar and the flavor-
ing. Cover an inch-thick board with paper, fastening
firmly. On this, with a spoon or pastry bag, shape the
meringues into round or oval shapes. Dredge with gran-
ulated sugar, and, if desired, sprinkle with shredded al-
monds. Bake in a cool oven about 45 minutes for medium-
sized meringues. They should not show any color until
the last 10 minutes of baking, and then only allowed to
color delicately. Remove paper from the board and peel
it from the meringues. If the under portion is still soft,
they may be set back in the oven upside down to dry
them off.
Cream Puffs and Eclairs
First Part: Second Part:
1 cup boiling water. 4 eggs.
}/2 cup butter.
1 cup flour.
Add butter to water and cook until melted; when boil-
ing add flour all at once, and stir rapidly until mixture
does not adhere to sides of saucepan. Turn into bowl,
allow to cool slightly, then add eggs 1 at a time, unbeaten;
beat well after adding each egg. Shape on well greased
pans 3 inches apart, and bake in moderate oven about 30
minutes. Fill with French cream filling or whipped cream.
This amount will make 18 cream puffs.
MRS. DE GRAF'S COOK BOOK [251]
Little Sponge Cakes
3 egg yolks. ^ teaspoon lemon.
3 egg whites. Y% teaspoon salt.
YL cup sugar. -Hz teaspoon vanilla.
Yi cup flour.
Sift flour and salt. Beat yolks until thick and lemon
colored. Add sugar gradually, beating well. Beat whites
of eggs until stiff and fold in alternately and carefully
with the flour. Bake in a very moderate over in ungreased
pan. When cool, ice, split half-way open and fill with
whipped cream, sweetened and flavored, or with French
cream filling. Or cut a thin slice off the top, remove a
small portion of the center, fill with whipped cream,
spread a layer of whipped cream over the top, replace
the slice of cake and sprinkle powdered sugar over the
top.
Baking Powder Sponge Cakes
3 eggs. 3 tablespoons water.
1 teaspoon lemon. 1 cup flour.
1 cup sugar. 1 teaspoon baking powder.
1 teaspoon vanilla.
Sift flour and baking powder. Beat eggs until very
light, add sugar gradually, beating well, then add water,
flavoring and flour. Bake in a moderate oven in greased
muffin pans. Ice with chocolate frosting.
Sugar Cookies
Yz cup butter. 1M (about) cups flour.
1 cup sugar. 1 teaspoon baking powder.
2 eggs. 1 teaspoon vanilla.
Cream butter, add sugar gradually, beating well, then
2 egg yolks and 1 white, beaten until light; add flour
sifted with baking powder. Let stand to chill, then toss
on a floured board, and roll y% inch thick. Cut with a
doughnut cutter, brush over with the unbeaten white of
egg, sprinkle with sugar and cinnamon. Place on a
greased baking sheet, and bake in a moderate oven about
10 minutes.
[252] MRS. DE GRAF'S COOK BOOK
Drop Cookies
}4 cup butter. 1 cup flour.
1 A cup sugar. 1 teaspoon each of lemon and
2 eggs. vanilla.
Cream butter, add sugar gradually, beating thoroughly,
then add 1 egg unbeaten, mixing until batter is smooth;
add Yz cup of flour, beat well, then 1 egg and continue
beating; add remaining flour and flavoring. Drop with
teaspoon on greased baking sheet about 3 inches apart.
Nuts, raisins, cherries or slice of citron may be placed
on top of each cookie. Bake in a moderate oven. These
cookies spread while baking.
Rolled Oat Cookies
Yi cup shortening. ^ cup chopped walnuts.
1 cup sugar, granulated or 1 1 A cups flour.
brown. ^ teaspoon salt.
1 egg. y<t teaspoon soda.
^ cup milk. 1 teaspoon cinnamon.
1 1 A cups rolled oats. 1 teaspoon nutmeg.
Yi cup chopped raisins. 1 teaspoon ginger.
Cream shortening well; add sugar gradually and con-
tinue to cream; add egg, well beaten, milk, rolled pats,
raisins and chopped nuts. Mix and sift dry ingredients
and add to first mixture. Drop from tip of spoon on a
well-greased pan, about 3 inches apart, and bake in a
moderate oven about 15 minutes.
Rolled Oat Macaroons
1 cup sugar. 1 cup chopped dates or raisins.
2 eggs. 2 cups rolled oats.
1 tablespoon melted butter. 1 teaspoon vanilla.
Beat eggs well without separating; add sugar gradually
until very creamy, then add butter, flavoring, chopped
fruit and rolled oats. Drop with teaspoon on well-greased
cookie pan and bake in a moderate oven until golden
brown.
MRS. DE GRAF'S COOK BOOK [253]
Rolled Wheat Cookies
YL cup shortening. M teaspoon soda.
1 cup brown sugar. 1 teaspoon baking powder.
1 egg. \YL cups flour.
J^ cup milk. MA cups rolled wheat.
1 teaspoon vanilla. 1 cup cocoanut.
l /i teaspoon salt.
Cream shortening well, add sugar gradually constantly
stirring; add egg, well beaten, milk, rolled wheat, cocoa-
nut and vanilla. Mix and sift dry ingredients and add to
first mixture. Drop from tip of spoon on a well-greased
pan, about 3 inches apart, and bake in a moderate oven
about 15 minutes.
Walnut Wafers
1 cup brown sugar. 2 tablespoons flour.
1 cup broken walnut meats. 1 egg, beaten.
M teaspoon salt.
Mix ingredients in order given. Drop from teaspoon on
greased cookie pan several inches apart to allow for spread-
ing. Bake in a very moderate oven and remove pan at
once.
Hermits
^ cup shortening. 1 teaspoon cinnamon.
2 eggs. 1 teaspoon baking powder.
1 cup brown sugar. 1 teaspoon nutmeg.
Z 1 A cups flour. Yv teaspoon cloves.
2/2 teaspoon salt. 1 cup raisins, seedless.
% teaspoon soda. Yz cup walnuts, chopped.
Cream shortening, add sugar, sift all remaining dry in-
gredients. Add well beaten eggs to butter and sugar; mix
well, add dry materials, raisins and nuts. Chill and then
roll out and cut in any desired shape. Bake in a moderate
oven.
Ginger Cookies
% cup shortening. M teaspoon soda.
Yi cup brown sugar. 1 teaspoon baking powder.
}/ cup molasses. % teaspoon salt.
1 well-beaten egg. 1 teaspoon ginger.
1 1 A cups flour. Yz teaspoon cinnamon.
Yt cup sour or buttermilk.
Cream shortening; add sugar; beat well. Sift remain-
[ 254] MRS. DE GRAF'S COOK BOOK
ing dry ingredients. Add egg to creamed shortening and
sugar, then add dry ingredients, molasses and liquid
gradually, beating well. Drop from spoon on a greased
pan, some distance apart, and bake in a moderate oven.
These cookies spread while baking.
Ginger Cookies
For gingerbread man
^j cup butter or substitute. 3 teaspoons ginger.
4 cups flour. 1 teaspoon soda.
Yz cup sugar (brown or granu- Yi cup molasses.
lated). Yi cup milk (sour or sweet).
H teaspoon cinnamon. 1 egg, beaten.
Sift flour, sugar, soda and spices. Rub in shortening,
add molasses, egg and milk, mixing with a knife. Turn
on a floured board and knead lightly, adding more flour
if necessary. Set aside in a cool place for an hour or more,
then roll and cut into shape. Bake in a moderately hot
oven. If desired glossy, brush over each cookie with
slightly beaten egg before baking.
Doughnuts
2 cups flour. 1 tablespoon butter.
2 teaspoons baking powder. Yz cup sugar.
Yi teaspoon salt. 1 egg.
Y teaspoon nutmeg. Yz cup milk.
Cream butter, add sugar and well-beaten egg. Sift all
dry ingredients and add alternately with the milk. Turn
onto a floured board, roll out to y* inch thick and cut
with a doughnut cutter. Allow to stand a few minutes to
stiffen the dough, then fry in hot fat until a golden brown,
turn to cook on the other side, drain on paper. When
cold, dredge with powdered sugar mixed with a little
cinnamon.
Dropped Doughnuts
YL cup sugar. Y teaspoon salt.
1 egg, well beaten. Y teaspoon nutmeg.
YL cup milk. 2 teaspoons baking powder.
VA cups flour. Yt. teaspoon lemon flavoring.
Beat egg and add sugar. Sift dry ingredients, and add
alternately with the milk. Add flavoring. Drop from a
teaspoon into hot fat and fry until a golden brown. Drain
on paper and when cool dredge with powdered sugar.
CHAPTER TWELVE
CUSTARDS SWEET SOUFFLES
HOT DESSERTS COLD DESSERTS
GELATINE DESSERTS FROZEN DESSERTS
WHIPPED CREAM DESSERTS
[256] MRS. DE GRAF'S COOK BOOK
Custards and Custard Desserts
IILK and eggs are probably the most important foods
in the diet. Either milk alone or milk and eggs
constitute the diet of children and invalids and
also are an important factor in the nutrition of
healthy adults. The desirable qualities in milk are in no
way destroyed by ordinary cooking. Whole milk con-
tains all the food principles protein, carbohydrates, water
and minerals. Milk should be scalded not boiled as boiling
renders it somewhat indigestible. Eggs also contain all
the necessary food principles and are very easily digested
if cooked at moderate heat. The combination of milk and
eggs, furnish many palatable wholesome desserts. Custards
are divided into two classes, the boiled or liquid custards
which are steamed or cooked over hot water on top of the
range; the baked or solid custard which is steamed in the
oven. All custard mixtures should be set in hot water to
cook and the water kept just under the boiling point. This
gives the moderate heat required for all custards and pre-
vents the custard reaching the boiling point. If cooked
too fast or directly in a dry heat the mixture will separate
and curdle. Certain rules govern the making of custards
whether they are to be cooked in the oven or on top of the
stove. Milk should be heated in a double boiler or over hot
water, when bubbles appear on the surface the milk is
scalded. Eggs shouldbe beaten slightly just enough to mix
the yolk and white. When eggs are used as a thickening
medium as in custards, they are not beaten until light. Sugar
is gradually added to the eggs and the hot milk poured over
the egg and sugar mixture. Eggs should not be added to a
hot mixture; the hot liquid should be added to the eggs,
otherwise the eggs would cook as they were added to the
milk and the mixture would not be smooth. The custard
is now ready to steam or bake. All custard puddings, pies,
etc., are first mixed in this manner. The type of custard
desired depends upon the number of eggs used to each cup
or half pint of milk. One egg to a cupful of milk will give
a liquid custard; or two yolks of eggs will give the same
results as to consistency; a custard made entirely of egg
MRS. DE GRAF'S COOK BOOK [257]
yolks is much richer than one made of whole eggs. Two
eggs to a cupful of milk will give a solid custard if baked
and served in individual custard cups. But if the custard
is to be unmolded and hold its shape perfectly, it will re-
quire three eggs for each cupful of milk. A custard pie
filling will be firmer if three eggs are used for each cupful of
milk. When custards are to be served from the dish in
which they were baked two eggs to each cupful of milk
is sufficient.
Junkets are a form of custard. They are very wholesome
and digestible. They are made of milk thickened with ren-
net. Rennet is supplied in the form of Junket Tablets.
Junket desserts and custards are particularly good for
children and can be given to babies who are just beginning
to eat solid food.
The cooking of custards requires care especially the
liquid or soft custard. It must be stirred constantly until
it thickens which can be determined by a thin coating that
will cling to the spoon. Remove from the fire at once, stir
for a few seconds as the heat of the utensil will finish the
cooking. Turn at once into a cold bowl and when partly
chilled add the flavoring. If by any chance the custard
has been over cooked and looks curdled pour at once into
a cold bowl and beat with a rotary egg beater. This will
probably restore it but it will not be quite as creamy. The
inexperienced cook will find that for each cupful of milk
one-half teaspoonful of corn starch may be added to the
sugar; this will usually prevent separation or curdling.
However the custard will not be quite so delicate. All
delicate puddings made with a custard foundation or with
many eggs, require a moderate heat and should be set in
a pan of hot water to cook, the water being kept under the
boiling point.
Soft Custard
1 egg or 2 egg yolks. H cup sugar.
1 cup milk. 1 teaspoon vanilla.
Scald milk in a double boiler; beat eggs slightly . add
sugar gradually. Pour hot milk over the mixture and stir
until sugar is dissolved. Then set over hot water and stir
[258] MRS. DE GRAF'S COOK BOOK
gently, over a low fire until custard thickens and coats
the spoon. Remove from the fire at once, stir a few seconds
and turn into a cold bowl. Add flavoring when partly
cold. This custard is used as a sauce.
Baked Custard
4 eggs. 1 teaspoon vanilla.
2 cups milk. Nutmeg.
H cup sugar.
Scald milk in a double boiler; beat eggs slightly, add
sugar, then pour hot milk over mixture. Add vanilla and
pour into custard cups or a baking dish, sprinkle top with a
little nutmeg and set dish in a pan of hot water and place
in a moderate oven. Bake until firm in the center which
can be determined by plunging a knife through the center.
If the knife comes out clean the custard is baked. Indi-
vidual custards will bake in about 20 minutes. If baked in
a large dish about 45 minutes.
Caramel Custard
Y<L cup granulated sugar. Baked custard recipe.
Put the dry sugar in a saucepan over a low fire and stir
constantly until it forms a golden syrup. The sugar goes
through several stages before it melts and great care must
be taken not to burn it or there will be a bitter taste. As
the sugar melts remove the pan from the fire and stir letting
the heat of the pan accomplish some of the melting. This
prevents the chance of burning. When sugar is melted
pour into warm custard cups or baking dish. If cups are
warm, the syrup can be spread before it hardens. Pour
in the prepared custard and bake. The caramel forms a
sauce for the custard.
Chocolate Custard
Add ^ cup of ground chocolate to the sugar when
making the custard, or melt 2 squares of unsweetened
chocolate and add to the mixture. This applies to both
soft and baked custards.
MRS. DE GRAF'S COOK BOOK [259]
Maple Custard
4 eggs. 2 cups milk.
Y^ cup maple sugar or syrup.
Prepare as for baked custard.
Mocha Custard
4 eggs. 1 cup coffee.
Yi cup sugar. 1 cup milk.
Prepare as for baked custard.
Cocoanut Custard
Add y$ cup of cocoanut to the baked custard recipe.
Fruit with Custard Sauce
Sliced oranges, bananas, cooked figs or prunes, make a
very nice dessert if covered with a soft custard.
Cake Pudding
Slices of stale cake, macaroons or lady fingers can be
served covered with a soft custard and make a most
palatable dessert.
Floating Island
2 egg yolks. H cup sugar.
1 egg. 1 teaspoon vanilla.
1H cups milk.
Scald milk; beat yolks and egg slightly; gradually add
sugar. Pour hot milk over mixture; stir until sugar is
dissolved then cook over hot water until mixture is
creamy and coats the spoon. Pour into a serving dish
and add vanilla. Beat the whites of 2 eggs until stiff,
gradually add 2 tablespoons of sugar. Drop by table-
spoonfuls into boiling water and cook under boiling point
for about 3 minutes. Remove with a skimmer and place
on top of custard. Set aside to cool and just before serv-
ing place a teaspoonful of red jelly or jam in the center of
each island.
[260] MRS. DE GRAF'S COOK BOOK
Prune Whip
1 cup prune pulp. 1 teaspoon vanilla.
3 egg whites. % cup granulated sugar.
Yz cup chopped walnuts.
Put cooked pitted prunes through a coarse sieve. Beat
whites of eggs very stiff with a whip egg-beater; fold in
the sugar, prune pulp, chopped walnuts and vanilla. Pile
lightly in a baking-dish and bake in a pan of hot water
about 30 minutes in a rather slow oven until perfectly
firm. Serve cold with whipped cream or a custard sauce
made of 2 of the egg yolks. Any other cooked fruit may
be used.
Apricot Souffle
3 eggs, separated. 2 tablespoons finely chopped
% cup sugar. almonds.
1 cup cooked mashed apricots. 1 teaspoon pineapple flavoring.
Beat whites of eggs very stiff with a whip egg-beater;
beat yolks with rotary egg-beater until creamy. Grad-
ually add sugar to egg yolks, beat well, add apricots, nuts
and flavoring. Carefully fold in the egg whites. Pile in a
baking dish, set dish in a pan of hot water and bake in a
moderate oven until firm in the center. Serve hot with a
sauce made of the apricot juice.
Junket
2 cups milk. 1 junket tablet.
]/2 cup sugar. 1 teaspoon vanilla.
Y% teaspoon salt.
Heat the milk to luke warm only; add sugar and salt.
Crush the junket tablet, add to mixture and stir until
dissolved; add vanilla (which may be omitted for young
children). Pour into a serving dish and let stand in a
warm place until thick. Junket is quite different from
the usual form of dessert as it is kept warm in order to
thicken. The rennet will not thicken the milk if it is cold
or hot, it must only be luke warm. Junket may be served
plain or with thin or whipped cream.
MRS. DE GRAF'S COOK BOOK [261]
Pudding of Rice and Cereals
Custard Rice Pudding
% cup rice. 2 eggs.
1 cup cold milk. Y^. cup scalded milk.
1 cup cold water. 1 teaspoon vanilla or grated
3^ teaspoon salt. rind and juice of lemon.
1 tablespoon butter. ^ cup sugar.
Wash rice well; put rice,. milk and water in a saucepan
and cook until soft; add butter and set aside to cool. Beat
eggs, add the additional % cup scalded milk, sugar and
flavoring; combine with rice; pour into a buttered baking
dish and bake slowly until firm. Pour a little melted
butter over the top, sprinkle thickly with powdered
sugar and return to oven to glaze. For chocolate rice
pudding, add 2 tablespoons of ground chocolate and add
to the mixture, omitting the flavoring.
Plain Rice Pudding
2 cups fresh milk. M cup sugar.
2 tablespoons rice. 1 teaspoon vanilla.
Y teaspoon salt.
Wash rice thoroughly and drain; place in a buttered
pudding dish and pour in milk. Bake in a slow oven for
about \$4 hours, stirring occasionally; add remaining in-
gredients and bake from % to 1 hour longer. Do not stir
after adding ingredients, but allow to become a golden
brown on top.
Molded Rice Custard With Fruit
2 cups cooked rice. ^ cup sugar.
1 cup scalded milk. 1 teaspoon vanilla.
2 eggs.
Beat eggs, add sugar and hot milk. Cook over hot
water until creamy, stirring constantly; add cooked rice,
mix well and turn into a buttered mold (ring mold pre-
ferred). Cool, then turn on to a serving plate. Fill
center with any cooked, drained fruit and place a border
of fruit around bottom of mold.
1262] MRS. DE GRAF'S COOK BOOK
Rice With Fruit
Sweeten and mash to a pulp any fresh or canned fruit.
Mold rice in custard cups. Turn out and pour the fruit
mixture over each one. Any of the berries, cooked prunes,
canned apricots or peaches are suitable for this dish.
Sweet Rice Cakes
2 cups cold cooked rice. 24 cup sugar,
legg.
Beat egg, add sugar and rice. Shape into flat cakes;
roll in flour and fry on a hot griddle. Serve with maple
syrup or jelly.
Tapioca Cream
^ cup pearl tapioca. 3^ cup sugar.
1 cup cold water. 34 teaspoon salt.
2 cups scalded milk. 1 teaspoon vanilla.
2 eggs, separated.
Soak tapioca in cold water 1 hour. Add to scalded milk
and cook in a double boiler until transparent. Add % the
sugar and the salt. Beat eggs, add remaining sugar and
add to hot mixture. Cook until thick, add stiffly beaten
egg whites and pile in a serving dish.
Fig Tapioca
4 tablespoons pearl tapioca. 2 eggs.
14 cup sugar. Y^ cup cooked figs, chopped.
2 cups scalded milk. 3/ teaspoon vanilla.
Soak tapioca in cold water an hour. Separate eggs
beat yolks. Add sugar, then hot milk and tapioca. Cook
for about 20 minutes in a double boiler. Stir in the figs
and flavoring and pour into a baking dish. Beat the egg
whites until stiff. Add gradually 4 tablespoons of sugar,
beating well. Heap this meringue on top of the pudding
and brown delicately in a very moderate oven. This
should take about 8 minutes.
MRS. DE GRAF'S COOK BOOK [263]
Cereal Pudding
2 cups milk. 2 tablespoons butter, melted.
1 cup any cooked cereal. 1 cup grated pineapple.
H cup sugar. 1 egg.
1 teaspoon salt. 1 inch piece stick cinnamon.
Put cinnamon in milk and allow to become hot, then
remove cinnamon. Add cereal to hot milk and when
boiling add sugar, salt, butter and pineapple. Add well
beaten egg, cook 5 minutes. Serve hot or cold with cream
or a pudding sauce.
[264] MRS. DE GRAF'S COOK BOOK
CORN STARCH PUDDINGS
Blanc Mange or Corn Starch Pudding
V/2 cups milk. 1 teaspoon vanilla.
% cup sugar. 2 egg whites beaten stiff.
4 tablespoons corn starch.
Heat milk; mix sugar and corn starch thoroughly; then
add the hot milk, stirring constantly until mixture thick-
ens. Cook over hot water for 20 minutes, stirring con-
stantly. When cooked pour hot mixture slowly over the
beaten whites of eggs; add flavoring and pour into a mold
which has been rinsed in cold water. Chill and serve with
a custard made of the 2 egg yolks.
Chocolate Blanc Mange
Add % cup of ground chocolate to the plain corn starch
recipe. Or if unsweetened chocolate is preferred melt 2
squares over hot water then add to the pudding.
Pineapple Blanc Mange
1 cup grated pineapple and J^ cup sugar.
juice. 3 tablespoons corn starch.
1 teaspoon lemon juice. 2 egg whites.
Heat pineapple; mix sugar and corn starch until well
blended then add to hot mixture. Stir until smooth then
cook over hot water about 20 minutes. Pour over stiffly
beaten egg whites. Pour into a mold and set aside to be-
come firm. Unmold and serve with a custard sauce.
Orange Blanc Mange
Substitute orange juice and grated rind following the
recipe for the pineapple Blanc Mange.
MRS. DE GRAF'S COOK BOOK [265]
Cold Desserts
Chocolate Pudding Supreme
2 squares chocolate or ^ cup % cup milk.
ground chocolate. 2 eggs beaten separately.
H cup sugar. 1 teaspoon vanilla.
Melt chocolate over hot water, add sugar and milk and
cook in a double boiler until thick, then add beaten yolks
and cook until mixture is very thick. Remove from the
fire, add 1 teaspoonful of vanilla and fold in the stiffly
beaten egg whites. Line a mold with waxed paper and
cover the bottom with lady fingers; pour in a small portion
of the chocolate mixture then line the sides with lady
fingers. Pour in a layer of chocolate mixture, then a layer
of lady fingers, lining the mold with a second row of lady
fingers. Set aside for 8 or 10 hours to become firm. To
serve turn out of mold and garnish with whipped cream,
pressed through a pastry bag and serve with whipped
cream, sweetened and flavored with chopped maraschino
cherries.
Date Pudding
Y cup sugar. 1 cup dates, stoned and cut in
2 eggs, separated. thirds.
% cup sifted flour. 1 cup walnuts, chopped fine.
1 teaspoon baking powder. 1 teaspoon vanilla.
% cup milk.
Beat egg yolks; gradually add sugar then add milk.
Sift remaining dry ingredients and combine mixtures.
Add nuts, dates and vanilla. Fold in the stiffly beaten
whites of eggs. Pour into a greased pudding dish, set in
a pan of hot water and bake until firm in a moderate oven
Serve cold with a custard sauce or whipped cream.
Thanksgiving Pudding
2 eggs. ^ cup seeded raisins.
1 cup soft bread crumbs. Y cup finely shaved citron.
H cup sugar. 2 cups milk.
Grated rind and juice of lemon.
Mix well and bake in a moderate oven until firm in
[266] MRS. DE GRAF'S COOK BOOK
the center. Cool slightly, then beat the whites of 2 eggs
very stiff and add 4 tablespoons of sugar gradually, beat-
ing constantly. Spread the meringue on the pudding,
sprinkle with granulated sugar. Put in a very slow oven
to brown, about 8 minutes.
Fruit Pudding Supreme
Beat 3 eggs; add X cup sugar and 1^2 cups scalded
milk. Butter a pudding dish and sprinkle with sugar.
Decorate the bottom of the dish with halved blanched
almonds. Cut stale cake in lengths the size of lady fingers;
put a layer of cake on the bottom and sides of the dish;
cover the bottom layer of cake with cooked, mashed fruit;
add another layer of cake, then fruit until dish is filled.
Pour over egg mixture, then set in a pan of boiling water
and bake in a moderate oven until firm. When cold un-
mold, and serve plain or with whipped cream.
Prune Pudding Delmonico
1 cup cooked pitted prunes. 1 teaspoon vanilla.
2 cups scalding milk. For meringue :
4 level tablespoons corn starch. 2 egg whites.
3^ cup sugar. 4 tablespoons sugar.
2 egg yolks. ^ teaspoon vanilla.
1 teaspoon butter.
Put prunes with a little juice in a pudding dish. Scald
milk in a double boiler; mix sugar and corn starch until
well blended; add to hot milk and cook 15 minutes. Pour
over the beaten yolks of eggs and mix well. Turn the
custard over the prunes. Beat the egg whites until stiff;
beat in gradually 2 tablespoons of sugar; fold in remain-
ing sugar; add vanilla. Spread on top of pudding and bake
in a very moderate oven about 8 minutes. Serve hot or
cold.
Raisins and Bananas
Peel bananas and scrape off the outer stringy portion,
place in a baking dish and sprinkle with lemon juice.
Take ^ cup of sugar, 1^ cups of water and 1 cup seed-
less raisins, cook about 5 minutes; pour over bananas,
place in a moderate oven and bake until bananas are
MRS. DE GRAF'S COOK BOOK [267]
tender. Serve hot or cold from the dish in which they
were baked.
Stuffed Peaches, Pears or Apricots
Use canned or fresh fruit. Set each half of fruit in an
individual serving plate round side next to plate. Put a
spoonful of raspberry jam in the center of each half.
Cover the top with sweetened whipped cream or an un-
cooked meringue. If canned fruit is used cook the juice
down to a thick syrup, chill and pour around the fruit.
Uncooked Meringue
1 egg, white beaten until very 3 tablespoons powdered sugar,
dry. H teaspoon vanilla flavoring.
To the beaten egg whites add 1 tablespoon of sugar and
beat well; add 1 more tablespoon of sugar and continue
beating. Then fold in the last of the sugar and the flavor-
ing. Pile on top of fruit.
Fruit Gup
1 cup cooked figs cut into small 6 marshmallows cut in quar-
pieces. ters.
1 cup cooked or fresh peaches
cut into dice.
Mix thoroughly and let stand for at least 1 hour before
serving. Garnish with whipped cream.
Cabinet Pudding
Take left-over slices of cake. Cut into finger length
strips and place a layer of cake in a baking dish. Cover
with a layer of raisins, then another layer of cake until
dish is filled. Pour over the baked custard mixture, set
in a pan of hot water and bake in a moderate oven until
firm in the center.
[268] MRS. DE GRAF'S COOK BOOK
Sweet Short Cakes
First Part: Second Part:
2 eggs. 1 cup whipping cream.
1 cup sugar. 2 tablespoons powdered sugar.
2 cups flour. Fruit.
2 teaspoons baking powder.
YL cup milk or water.
J/6 cup melted shortening.
1 teaspoon vanilla.
1 teaspoon lemon.
Sift dry ingredients in first part, except sugar; beat eggs
until very light, add sugar gradually, beating with egg-
beater. When creamy, add dry ingredients alternately
with liquid, mixing well. Add flavoring and melted short-
ening. Bake in two layers in a rather hot oven. Cool.
Just before serving beat cream and add sugar. Spread y%
of the cream over one layer and cover with drained cooked
fruit or sweetened berries. Place on the second layer,
cover with remaining cream and arrange fruit in even
rows over the top. Sprinkle with powdered sugar.
HOT PUDDINGS STEAMED AND BAKED
The secret of light steamed pudding is having the water
constantly boiling during the entire period of steaming.
The water should be two-thirds the depth of the mold. A
kettle of boiling water should be kept to replenish the
water as it boils down. If the water in which the pudding
is cooked is not constantly boiling the pudding will be
heavy. Grease the mold and cover well, and dredge gener-
ously with sugar. This makes the dark puddings glossy
on the surface. The time allowed for steaming is approxi-
mately an hour for each cupful of flour or bread crumbs
used. The pudding may be tested by removing the cover
after it has cooked about the required time. If it springs
back when pressed in the center the pudding is cooked;
if not replace cover and steam longer. Steamed or baked
puddings made of a batter provide a substantial dessert.
MRS. DE GRAF'S COOK BOOK [269]
Plum Pudding
1 cup soft bread crumbs. 3/ cup flour.
1 cup finely chopped suet. ^ teaspoon each nutmeg and
1 A cup brown sugar. cinnamon.
1 cup seeded raisins. M teaspoon cloves.
1 cup seedless raisins. 3 / 2 teaspoon salt.
3/6 cup chopped walnuts. 2 eggs, beaten well.
3/2 cup sliced citron. ^ cup milk.
Mix bread crumbs, suet, sugar, fruits and nuts; sift
flour, spices and salt. Combine mixtures, add eggs and
milk. Butter a covered mold well and dredge with sugar.
Have a kettle half-full of boiling water; place a rack or
plate on the bottom and set the tightly covered mold on
the rack and cover kettle. Keep water constantly boiling
until pudding is cooked, about 2 hours. Serve with a hard
or foamy sauce.
Steamed Carrot Pudding
1 cup grated raw carrots. 1 teaspoon salt.
1 cup grated raw potatoes. 1 teaspoon cinnamon.
1 cup brown sugar. 3/2 teaspoon cloves.
1M; cup flour. 3 / 2 teaspoon nutmeg.
1 cup seeded raisins. 1 teaspoon soda mixed with the
1 cup nuts. potato.
Yz cup butter or substitute.
Mix and sift the dry ingredients; then mix with other
ingredients in order given. Steam for 3 hours. Serve with
a hot pudding sauce.
Cottage Pudding
1 egg. M cup milk or water.
3/ cup sugar. 1 teaspoon vanilla.
1 cup flour. 3 tablespoons melted
1 teaspoon baking powder. shortening.
Beat egg, gradually add sugar; sift flour and baking
powder and add alternately with liquid, beating until
smooth. Add vanilla and melted shortening. Pour in a
greased pan and bake about 15 minutes. Serve with a
liquid or fruit pudding sauce.
Fruit Cobbler
Mix the batter as for cottage pudding; use any canned
or quickly cooked fresh fruit to line a pudding dish, pour
[270] MRS. DE GRAF'S COOK BOOK
the batter over the fruit, and bake in a moderate oven.
Serve with any pudding sauce or the heated fruit juice.
Be sure to drain canned fruit of all the juice before pour-
ing the batter over the fruit. Serve with a liquid sauce.
Steamed Pudding
1 egg. H cup milk or water.
Y Z cup sugar. 2 tablespoons melted shorten-
1 cup flour. ing.
1 teaspoon baking powder. 1 teaspoon vanilla.
Sift dry ingredients; beat egg, add milk and combine
ingredients. Beat to a smooth batter, add melted short-
ening and vanilla. Pour in a buttered mold, cover closely
and set mold on a rack or plate in a kettle of boiling water.
Cover and steam about IX hours. Serve with any de-
sired liquid sauce.
The pudding may be boiled in a cloth. Grease cloth on
the inside. Put in the batter, tie firmly allowing plenty
of room for pudding to swell. Dredge on the outside with
flour and drop in rapidly boiling water. Keep water
boiling constantly and add more boiling water if needed.
Steamed Fruit Pudding
Add 2^ CU P f fruit to tne steamed pudding recipe.
Blackberries, huckleberries, loganberries, cranberries,
sliced peaches or apricots, pitted prunes, raisins or
chopped figs offer a variety.
Steamed Chocolate Pudding
Add J^j cup of ground chocolate, or 2 squares of un-
sweetened chocolate, % teaspoon of cinnamon, and 2
tablespoons of chopped walnuts to the steamed pudding
recipe.
Plain Suet Pudding
% cup finely chopped suet. Yi teaspoon baking powder.
J4 cup molasses. ^ teaspoon each of cinnamon
J cup brown sugar. and nutmeg.
V/z cups flour. 24 teaspoon cloves and ginger.
J^ teaspoon soda.
Sift all dry ingredients, add chopped suet, molasses and
milk. Mix well and pour into well greased covered moid.
MRS. DE GRAF'S COOK BOOK [271]
Steam about 1> hours. Serve with a foamy sauce. For
a fruit pudding add 1 cupful of seedless raisins.
Indian Pudding
2 cups milk. Yz teaspoon ginger.
Yz cup corn meal. % teaspoon salt.
3^3 cup brown sugar. 1 tablespoon butter.
2 tablespoons molasses. 1 egg.
Scald milk, add the molasses and butter. Mix dry in-
gredients and combine mixtures. Add beaten egg and
pour into a greased baking dish and cook about 1 hour in
a moderate oven.
Puffs
1 egg. % cup milk or water.
1 A cup sugar 1 teaspoon vanilla.
1 cup flour. 2 tablespoons melted shorten-
2 teaspoons baking powder. ing.
Sift dry ingredients; beat egg, add milk, combine mix-
tures and beat until smooth. Add flavoring and shorten-
ing. Pour into buttered custard cups and bake in a mod-
erate oven. Serve with an orange or pineapple sauce.
One-half cup of raisins or chopped nuts may be added and
spices can replace the vanilla.
BREAD PUDDING VARIATIONS MANY AND
TEMPTING, WITH HUMBLE DESSERT
GLORIFIED
The humble bread pudding is, perhaps, the most
familiar of all hot desserts. However, it is not always
a popular favorite, and, sad to say, not always palat-
able, because too much bread is used in its making.
The bread in a bread pudding is used merely to hold
the other ingredients together and to supply a back-
ground for flavors, not as a means of using a quan-
tity of dry bread. A well-made bread pudding is a
very palatable dessert and is capable of an almost endless
number of variations.
Remember, a pudding of this kind forms a hearty, sub-
[272] MRS. DE GRAF'S COOK BOOK
stantial dessert and is also easily digested. The following
rules, if carefully adhered to, will enable anyone to make
a delicate, smooth pudding: Always soak the bread in
water, scald the milk, add other ingredients, and bake the
pudding slowly. The bread must be soaked in water to
produce lightness and delicacy. The milk is scalded be-
cause scalded milk makes the pudding smoother than raw
milk.
The pudding is baked slowly in order that the eggs and
milk will not curdle, as they might if baked in too hot an
oven. The bread should be soaked in the cold water to
cover for 20 minutes or more. Then press out all the
water and crumble the bread into small pieces. Scald the
milk and add salt, sugar, shortening, the well-beaten eggs
and flavoring. Pour the mixture over the bread and stir
well. Pour all into a well-greased pudding dish, and bake
about 40 minutes in a slow oven for a medium sized pud-
ding. If the dish containing the pudding is placed in a pan
of hot water and baked, there will be less danger of too
much heat. All custard mixtures are better baked in this
manner. The mixture will appear thin, but will thicken
sufficiently when baked.
If a very thick pudding is desired more eggs may be
added, or a teaspoon of cornstarch may be mixed to a thin
paste with cold milk and added to the scalded milk. Use
this quantity of cornstarch for each pint or two cups of
milk. More bread will also thicken the pudding, but it
will not be so delicate.
All of these puddings may have a meringue added and
in that case use only the yolks of the eggs in the foundation
recipe, reserving the white for the meringue; or use 2 egg
yolks and 1 whole egg for the pudding. After the pudding
is baked spread with jelly or jam and then the meringue.
A well-made meringue is light and adds much in appear-
ance and taste to any dessert. But a poor, tough meringue
is a waste of good material.
For the bread pudding meringue use 2 egg whites, 4
tablespoons of granulated sugar, */2 teaspoon of vanilla
flavoring. Eggs should be beaten until the bowl can be
inverted without fear of their slipping from it; then add
sugar, 1 tablespoon at a time, beating well or until mix-
MRS. DE GRAF'S COOK BOOK [273]
ture will hold its shape. Flavor and spread over pudding
and place on the top grate in a very moderate oven. The
meringue should not begin to color for at least 5 minutes
and will take 8 minutes to cook sufficiently and become a
delicate brown. The meringue may be varied by adding
1 tablespoon of ground chocolate. Powdered sugar never
gives as satisfactory meringue as granulated sugar.
Marshm allows may be used instead of the meringue.
When the pudding is baked set 6 or 8 marshmallows on
top, return to the top grate of the oven and cook until
slightly melted and a golden brown. The plain bread
pudding may be served with various pudding sauces.
If individual puddings are liked, bake the bread pudding
in custard cups or ramekins.
Custard Bread Pudding
1 thick slice of bread. 2 eggs.
2 cups scalded milk. 1 teaspoon vanilla.
H cup sugar. Grating of nutmeg.
Soak bread in cold water to cover 15 minutes, then
press dry and measure 1 cupful. Beat eggs, add sugar,
hot milk, bread crumbs and flavoring. Pour into a buttered
baking dish, sprinkle with nutmeg. Set in a pan of hot
water and bake in a moderate oven until firm. Or, omit
1 egg for a meringue. When pudding is baked, spread
with jelly or jam, add meringue and brown in a slow
oven. Serve hot or cold.
Cocoanut Bread Pudding
Follow above recipe, using 1 cup of cocoanut in place
of the raisins.
Butterscotch Bread Pudding
Butterscotch bread pudding is made by substituting
brown sugar for the granulated sugar, using the custard
bread pudding recipe. Place the brown sugar in a sauce-
pan, add the butter and cook until all the sugar is melted;
then add the scalded milk and stir until dissolved. The
brown sugar may cause the milk to curdle slightly, but
when the pudding is baked this will disappear and the
pudding will be smooth and fine in texture.
[274] MRS. DE GRAF'S COOK BOOK
Fruit Bread Pudding
Fruit bread pudding is made by adding a cup of seed-
less raisins and ^ teaspoon cinnamon to custard bread
pudding recipe.
Caramel Bread Pudding
Make the custard bread pudding using 1 cupful of
sugar instead of ^4 of a cup. Take half of the sugar and
cook in a saucepan over the fire until melted and a golden
brown. This will require constant stirring. When cooked
add the milk very slowly and cook until carameled sugar
is dissolved; then follow the foundation recipe.
Chocolate Bread Pudding
Chocolate bread pudding is made by adding 1 square
of unsweetened chocolate to the milk, while it is heating
or by using only ^ cup of sugar and > cup of ground
chocolate. Follow the custard bread pudding recipe.
Maple Bread Pudding
Maple bread pudding is made by substituting either
maple syrup or maple sugar for the granulated sugar in
the custard bread pudding recipe.
Brown Betty
3 cups finely chopped sour Y^ cup brown sugar.
apples. 2 tablespoons butter.
3 cups soft bread crumbs free Nutmeg.
from crust.
Butter a pudding dish, put in a layer of apples, sprinkle
with some of the sugar, add bits of butter and a little nut-
meg. Repeat until all materials are used, having last layer
crumbs; dot with butter and sprinkle with sugar. Cover
and bake in a hot oven until apples are tender. Uncover
and brown. Serve with cream, or hard or liquid sauce.
MRS. DE GRAF'S COOK BOOK [275]
Bread and Butter Puddings
Spread 6 half-inch slices of bread with butter. Place the
slices in a baking dish with the buttered side down and
sprinkle generously with raisins. Scald 2 cups of milk;
beat 2 eggs, add > cup of sugar and pour the hot milk
over the beaten egg mixture; flavor with 1 teaspoon of
vanilla and pour over the bread; cover and bake in a mod-
erate oven about 20 minutes. Uncover and brown. Serve
with a caramel sauce.
[276] MRS. DE GRAF'S COOK BOOK
Baked Apph
A baked apple can be a real treat if properly cooked.
For the best results in cooking select a rather sour apple
not too ripe. If the apples are of fine flavor no other sea-
soning is necessary, but if somewhat tasteless a small
piece of stick cinnamon, a little freshly grated nutmeg, a
few cloves, a slice of lemon or orange, any one of these
flavorings may be used. A little butter adds greatly to
any dish made of apples.
Be sure the core has all been removed, for it is both un-
pleasant and dangerous to get a piece of the tough core
in the throat.
Either granulated or brown sugar may be used to
sweeten baked apples, each giving a different flavor. For
variety the fruit can be stuffed before baking with raisins
and walnuts, prunes, mince meat or an uncooked custard.
Or after baking the cores may be filled with jelly or orange
marmalade. These are just a few suggestions for variety.
Wash and core 6 apples. You can purchase an appliance
which does this work quickly and well. After apples are
cored, remove a portion of the skin, about X mcri wide,
from the center of the apple. Place in a pan with a cover
or in a casserole, and pour over the fruit a syrup made of
1 cup of boiling water and 1 cup of sugar boiled about 5
minutes. Cover tightly and bake in a moderate oven
until apples are soft, but not broken.
Twenty-five minutes is about the time required for bak-
ing medium-sized apples. Remove cover, sprinkle apples
generously with sugar and place on the top grate of the
oven to glaze. Baste with the syrup several times and
watch closely to prevent burning. When cooked lift each
apple carefully to a serving dish and pour syrup around
them. Chill before serving.
If 1 or 2 apples are peeled, cored, sliced and placed
around the apples while they are baking and then the
syrup is strained through a fine sieve over the apples, a
rich jelly should form which is even better than the apples.
If desired, season with nutmeg, cloves and cinnamon.
The apples can be served plain or with cream; filled in
MRS. DE GRAF'S COOK BOOK [277]
the manner suggested a meringue can be made of the
white of one egg beaten very stiff, adding 2 tablespoons of
sugar, beating again with a few drops of vanilla. Place a
spoonful on each apple, return to a moderate oven and
bake about 10 minutes to a golden brown.
Glazed Apples
Remove the skin and core and cook partially over the
fire in a syrup made of 1 cup of sugar and 1 cup of water
for 6 apples. When apples are tender remove to a baking
dish, dredge with sugar, pour the syrup around them and
bake until glazed and a delicate brown.
Ginger Apples
Core and peel apples, allowing one for each service.
For 6 apples make a syrup of 1 cup of sugar and 1 cup of
water. Cook apples in syrup until tender, but not broken.
Turn the apples while cooking and do not cover the dish,
as the steam will cause them to break in pieces. When
cooked, place apples, drained of syrup, in a buttered bak-
ing dish, sprinkle generously with sugar and set in a mod-
erate oven to glaze. In the meantime add % cup of finely
chopped preserved or crystallized ginger to the remaining
syrup and cook about 5 minutes. When apples are glazed
and slightly colored pour over the syrup. Serve hot or
cold, with or without cream.
Jellied Apples
Pare and core as many apples as there are persons to
serve. For six apples make a syrup of 1 cup of sugar and
1 cup of water. Cook apples in the syrup very slowly,
until they are tender, but not broken. While apples are
cooking cut rounds of sponge cake a little larger than the
apple. Any left-over plain cake may be used. Set a cooked
apple on each slice of cake; add j/2 glass of jelly to the
syrup the apples were cooked in; cook until melted, then
pour over the apples. Cool and serve. This dish is at-
tractive garnished with whipped cream, or may be served
with plain cream if desired.
[278] MRS. DE GRAF'S COOK BOOK
Apple Sauce
Peel, quarter and core apples. Slice and drop in cold
water to prevent discoloration. Drain, place in a sauce-
pan, cover with hot water and cook until tender. Add
sugar to taste when apples are cooked and beat until
smooth. The secret of a clear apple sauce is cooking with-
out sugar.
Glazed Apples With Raisins
Core and peel apples. For 6 apples allow 1 cup of sugar,
1 cup of water. Cook sugar and water about 5 minutes,
then add apples and cook, turning often until apples are
tender but not broken. Remove apples to a baking dish.
Fill the centers with seeded raisins, adding 1 teaspoon of
chopped walnuts to each apple. Dredge apples gener-
ously with sugar and cook in a moderate oven until well
glazed. Reduce the syrup the apples were cooked in and
pour that around them. To be served from the baking
dish hot or cold, with or without cream. If served cold a
teaspoonful of jelly can be placed on top of each apple.
Coddled Apples
Wash and core apples. For 6 apples use 1 cup of sugar
and 1J^ cups of water and a quarter section of orange peel.
Cook water and sugar until sugar is dissolved, then add
orange peel and apples. Cook slowly until apples are ten-
der, but not broken. Turn frequently so apples will cook
evenly. When cooked remove apples to a serving dish
and boil down the syrup until thick, then pour over apples.
Chill and serve with plain or whipped cream.
MRS. DE GRAF'S COOK BOOK [279]
Desserts with Biscuit Dough Foundation
Note. All measurements are level and flour is sifted once before
measuring. One-half pint measuring cup is used.
Baking Powder Biscuits
2 cups flour. 1 tablespoon sugar.
4 teaspoons baking powder. 4 tablespoons shortening.
Yi teaspoon salt. % cup milk.
Sift dry ingredients; rub or chop in the shortening. Add
milk gradually, using a knife. Turn on slightly floured
board and roll or pat into desired shape.
Old Fashioned Shortcake
Use baking powder biscuit recipe. Roll on floured
board to fit round baking pan. Brush top with melted
shortening or milk. Bake 15 minutes in a hot oven.
Split and spread with butter and put fruit between and
on top of shortcake. Serve with or without cream.
Shortcake can be made with any of the many berries,
sliced bananas, oranges or canned fruit. If strawberries
are used, they should be sweetened, placed on back of
range and slightly crushed.
Prune or Fruit Dumplings
Follow baking powder biscuit recipe. Roll dough as r or
biscuits, but cut in 4 inch squares. In the center of each
square place one or two cooked prunes with pit removed;
bring the four points of the square together at the top
and press edges together. Place in greased baking pan or
muffin tins and bake in a hot oven. Serve with the prune
juice boiled down until thick, adding 1 teaspoon of butter
or a pudding sauce. Any other fruit may be used, either
cooked or raw, apples being especially good.
Orange Turnovers
Follow baking powder biscuit recipe. Roll dough to
about J^ inch in thickness, then cut in 4-inch squares.
Place a spoonful of orange marmalade in the center of each
[280] MRS. DE GRAF'S COOK BOOK
square, then fold over diagonally and press edges firmly
together. Place in a slightly greased pan, brush over the
top with melted shortening and bake in a quick oven.
Serve with a marshmallow sauce.
Plain Fruit Gobbler
Follow baking powder biscuit recipe. Grease a shallow
pan, cover bottom with fruit or berries. With uncooked
fruit, sweeten and add 2 tablespoons of flour to sugar to
thicken the juice. Roll out dough }/ inch thick, place on
fruit, brush over dough with melted shortening and bake in
a moderate oven, if fruit is uncooked, and a hot oven for
cooked fruit. Serve with a vanilla sauce.
Apples are particularly good in this cobbler.
Steamed Fruit Roll
Use baking powder biscuit recipe; roll to ^ inch thick-
ness, cover with jam, roll up like a jelly roll, pinching
dough together where it joins at the ends, to keep in the
fruit. Place on well-greased plate and steam 1 hour. Serve
with a hot pudding sauce or with sugar and cream.
MRS. DE GRAF'S COOK BOOK [281]
PASTRY DESSERTS
Bambury Tarts
1 egg, beaten. 1 sodacracker rolled to fine
1 cup finely chopped raisins. crumbs.
y<L lemon grated rind and juice. 2 tablespoons sugar .
Mix in the order named. Roll flaky pastry }/% inch
thick. Cut into 4 inch squares. Place a spoonful of the
Bambury mixture in the center of each square, fold over
in a triangular shape, brush the edges with cold water and
press together. Bake in a hot oven.
Fruit Tarts No. 1
Line patty pans with flaky pastry. Prepare ^ of the
French cream filling and place a tablespoonful in each
tart. Bake in a hot oven. Cool and fill with fresh berries
or halves of cooked peaches, apricots or pears turned
round side up. Melt a little jelly and pour over for a
glaze.
Fruit Tarts No. 2
Line patty pans with flaky pastry. Fill with apple
sauce or any fruit marmalade or jam. Slice apples or
bananas very thin and cover the top. Bake in a hot oven.
Apple Roll
Make a flaky or plain pastry. Roll out to % inch thick-
ness. Cover with thinly sliced apples, sprinkle with sugar
and a little nutmeg and dot with bits of butter about 1
tablespoonful. Roll as for jelly roll, brush the edges with
cold water and pinch together. Bake in a hot oven and
serve with a hard sauce.
Baked Fruit Pudding
Cover the bottom of a buttered baking dish or casserole
with fruit cooked or raw having dish about J^ full. Make
^ of the plain pastry recipe and roll out to cover the top
of the fruit. Place in a hot oven reducing heat after 10
minutes, and bake until fruit is cooked. Apples sliced
thin, logan or blackberries are very good for this pudding.
Canned fruit such as apricots or peaches are also good.
Serve hot or cold.
282] MRS. DE GRAF'S COOK BOOK
Gelatine ^Desserts
With different flavors, fruits, colors and combina-
tions, a great variety of attractive desserts can be
made with gelatine. They are not difficult to prepare,
although some of them appear quite complicated.
There are a few principles to keep in mind when un-
dertaking these dishes, and when these are learned,
even the most elaborate gelatine dessert will become a
simple undertaking. Fruit-flavored jellies are the most
popular, and usually form the foundation for the various
combinations. Before preparing the dessert, soak the
gelatine in cold water Jfc hour or more to soften it; then
dissolve in hot water or the hot mixture. Do not boil the
liquid after the gelatine has been added, or the jelly will
be tough. Two tablespoons of granulated gelatine will
stiffen 1 quart of liquid, if kept in a cool place. When
fruit is added to the jelly, use less liquid or more gelatine.
After the gelatine and sugar are dissolved, strain the mix-
ture through a fine sieve or cheese cloth bag, and then
turn into a wet mold to set
In moderate weather the jelly will be firm, in from 4 to
6 hours. The larger the proportion of gelatine to the
liquid the sooner the liquid will become firm; but too
much gelatine will give an unpleasant flavor and make
the jelly tough. It is always wise to use the quantity of
gelatine recommended by the manufacturer of the prod-
uct. Directions for using are usually printed on the
package.
To mold fancy jellies, place the form in a bowl contain-
ing cracked ice; have jelly cold, but not set. Pour in a
layer of jelly, let set until firm, add fruit, nuts, etc., add
another layer of jelly, allow that to become firm and con-
tinue until all have been used; then set aside until ready
to serve. To unmold, dip the form quickly into warm
water (not hot), wipe perfectly dry, place a dish over
the top of the mold and turn them over together. If the
water is too warm the jelly will start to melt and destroy
the appearance of the dessert.
From a plain fruit jelly several very simple desserts
MRS. DE GRAF'S COOK BOOK [283]
may be prepared. A Russian jelly is made by simply
beating the cold unset liquid of any of the fruit jelly
foundations to a stiff froth with an egg-beater. When
almost congealed, pour into wet molds and set aside to
become thoroughly chilled. This form of jelly will be
light and frothy throughout. Fruits or nuts may be
added to the jelly after it has almost congealed, then
mold and chill. Snow pudding is made by making the
Russian jelly, adding for each quart of jelly the whites
of 2 eggs. Pile in a serving dish and serve with cream or
a custard sauce.
Any of the plain fruit jellies or coffee jelly may be
changed by using one of the methods just given.
Lemon Jelly
1 A box or 2 tablespoons granu- 2 cups boiling water.
lated gelatine. V/i cups sugar.
1 A cup cold water. % cup lemon juice.
Soak gelatine in cold water. Add sugar to boiling
water and stir until dissolved, then add gelatine and
stir that also until dissolved. When partly cold, add
lemon juice; strain and pour into wet molds.
Orange Jelly
% box or 2 tablespoons granu- 2 cups orange juice and grated
lated gelatine. rind.
YL cup cold water. 1 cup sugar.
1 cup boiling water.
Follow directions for making lemon jelly.
Caramel Jelly
YL box or 2 tablespoons granu- 1 cup sugar.
lated gelatine. 1 cup thin cream.
YL cup cold water. 1J/-2 cups milk.
1 cup boiling water.
Soak the gelatine in cold water. Take ]/2 cup of sugar
and stir in a saucepan over the fire until it is melted and
turns to a golden syrup; add the boiling water and cook to
a thick syrup. Let cool slightly, add gelatine, remaining
}/2 cup of sugar and strain into the milk. Turn into wet
molds and keep in a cool place to harden. Serve with a
custard sauce or cream
[284] MRS. DE GRAF'S COOK BOOK
Mocha Charlotte Russe
% box or 1 tablespoon granu- 1 cup boiling strong coffee.
lated gelatine. 1 cup whipped cream.
34 cup cold water. 2 egg yolks.
1 cup sugar.
Soak gelatine. Add sugar to boiling coffee; when dis-
solved add gelatine. Beat the egg yolks and slowly add
the coffee mixture, let chill and before the mixture begins
to thicken, fold in the whipped cream. Line a mold with
lady fingers and when the gelatine mixture will hold in
shape, pour into the mold.
Banana Charlotte Russe
2 tablespoons granulated gela- 1 lemon (juice).
tine. 1 cup mashed bananas.
Yi cup cold water. 1 cup whipping cream.
2 egg yolks. Lady fingers.
1 cup sugar. Chopped blanched almonds.
To blanch almonds, shell and cover with boiling water.
Let stand 5 minutes, drain, cover with cold water and
the shells can easily be removed. Scald milk, add ]/^ cup
sugar; beat egg yolks and add remaining half cup sugar,
combine mixtures and cook over hot water until mixture
thickens, then add bananas and cook 5 minutes. Add
lemon juice and cool, then stir until somewhat thick and
fold in the whipped cream. Line a mold with lady fingers,
pour in the mixture and set aside to become firm. Serve
with whipped cream sweetened and flavored with vanilla.
Spanish Cream
H box or 2 tablespoons granu- ^ cup sugar,
lated gelatine. 2 eggs.
3 cups milk. 1 tablespoon vanilla.
Yi cup cold water.
Soak gelatine. Scald the milk, add sugar and pour
over the well-beaten yolks of eggs, then cook in a double
boiler until slightly thickened. Add gelatine and flavor-
ing and pour the mixture over the stiffly beaten egg
whites. Pour into a wet mold and chill. Serve with
cream.
MRS. DE GRAF'S COOK BOOK [285]
Mock Biscuit Tortoni
1 cup scalded milk. 1 tablespoon gelatine.
1 egg. H cup cold water,
^j cup sugar. 1 cup whipped cream.
1 cup macaroon crumbs. 1 teaspoon vanilla.
Soak gelatine in cold water. Beat egg, add sugar then
hot milk. Cook over hot water, stirring constantly until
mixture is creamy and clings to the spoon. Remove from
fire, add dissolved gelatine. Set aside to cool then stir
until somewhat thick. Add macaroons, vanilla and fold
in the whipped cream. Pour into a wet mold and set
aside to become firm. To serve unmpld and garnish with
sweetened whipped cream flavored with vanilla.
Orange Bavarian
2 tablespoons granulated gela- ^ cup orange marmalade.
tine. 1 teaspoon lemon juice.
Yz cup cold water. 1 cup whipping cream.
Soak the gelatine in cold water 15 minutes then melt
over hot water. Whip cream, add lemon juice and fold
in the marmalade, then add dissolved gelatine and pour
into a mold and set aside to become firm. Any fruit jam
or mashed strained cooked fruit may replace the mar-
malade. If not desired molded omit the gelatine and pile
in sherbet cups.
Butter Scotch Rice Pudding
3 tablespoons butter. 2^ cup cold water.
1 cup brown sugar. 1 cup cooked rice.
2 cups hot milk. 1 cup whipping cream.
1 teaspoon vanilla.
2 tablespoons granulated gela-
tine.
Soak gelatine in cold water for 15 minutes. Put
butter in a saucepan, add sugar and cook over a low
fire, stirring constantly until melted; add milk and stir
until sugar is dissolved. Remove from fire, add the gela-
tine and set aside to cool. When beginning to thicken
add rice and vanilla and fold in the whipped cream. Pour
into a wet mold and set aside to become firm. Serve with
a custard sauce. The stiffly beaten whites of 2 eggs may
replace the cream.
[286] MRS. DE GRAF'S COOK BOOK
Apple Snow
2 cups apple sauce. Whites of 2 eggs.
1 lemon.
2 tablespoons granulated gela-
tine, dissolved in ^ cup
cold water.
Press apple sauce through a sieve. Heat to the boiling
point, then add soaked gelatine and stir until well
mixed and gelatine is dissolved. Chill, and when mixture
begins to thicken add the stiffly beaten whites of eggs and
beat until somewhat stiff. Turn into a mold and when
firm unmold and serve with a custard sauce made with
the yolks of the eggs.
MRS. DE GRAF'S COOK BOOK [287]
Shipped Cream Desserts
During the summer months cold desserts make a
strong appeal to the busy housewife. Cream in com-
bination with berries and other fresh fruits offer a wonder-
ful variety.
Desserts made of whipped cream and fruit are whole-
some and very easily prepared. Cream is no more ex-
pensive than other dessert materials and when one con-
siders how quickly these dishes can be made, most of
them requiring no cooking, and can be as plain or elaborate
as one feels inclined, cream will not seem to be an extrava-
gance.
Whipped cream desserts should be light and frothy and
with sufficient body to hold in shape for at least several
hours. In order to whip easily cream should be 36 hours
old and perfectly cold. Gelatine will keep whipped
cream firm, and a small quantity is usually added for
this purpose, although if the cream is properly whipped
and chilled this should not be necessary.
The average housekeeper does not always realize the
possibilities of a small quantity of whipped cream, other-
wise she would use it frequently.
A plain and simple dessert may be transformed and
made quite festive with a garnish or sauce of whipped
cream, besides being more palatable and wholesome. The
various Charlottes and the Bavarian creams, where
whipped cream forms the foundation, are usually enjoyed,
and these desserts do not tax the digestion after a hearty
meal, as will pastry or baked or steamed pudding.
To whip cream successfully it must be thoroughly cold
and may be easily beaten with a rotary egg-beater.
Heavy or double cream is very quickly whipped and care
should be taken not to beat it a moment too long, or the
cream will turn to butter. Also bear in mind that if the
cream has not been sufficiently chilled it may turn quickly
to butter, which explains the oily, heavy whipped cream
frequently seen. Thin cream may be whipped in the
same manner, only it will take more beating and the bowl
containing the cream should be set in a pan of very cold
[288] MRS. DE GRAF'S COOK BOOK
water; or, better still, cracked ice. Cream will double in
bulk when properly whipped, and this should be taken
into consideration when buying; also provide a bowl
large enough to allow for this increase, otherwise the
cream cannot be easily beaten.
Results will be more satisfactory when sugar and flav-
orings are added after cream has been whipped, these in-
gredients being carefully folded into the cream with a
spoon.
An almost endless variety of desserts may be easily
and quickly made using whipped cream as the founda-
tion, or as a garnish or sauce. Charlotte russe and Bavar-
ian creams are not difficult to make and are elaborate
enough to use for any occasion. Mousses and parfaits
require freezing, but as they are not turned during the
process of freezing and do not require an ice cream freezer,
they are not troublesome desserts to prepare.
Fruit Bavarians
. Put sufficient canned or fresh fruit through a colander
to make 2 cupfuls. Soak 2 tablespoons of granulated
gelatine in y* cup of cold water for 15 minutes, then set
dish over hot water to slowly dissolve the gelatine. Add
powdered sugar to fruit to taste, the amount will vary
with different fruit; add dissolved gelatine to fruit and
stir until well mixed and sugar is dissolved; then set bowl
containing mixture in a pan of cold water and stir until
it begins to thicken. Whip one cup of cream, carefully
fold it into the fruit mixture, and turn into a mold which
has been dipped into cold water. Set aside in a cool place
to become firm. To serve turn out of mold and garnish
with a sauce made of sweetened mashed fruit.
Charlotte Russe
A charlotte differs from a Bavarian cream in that it is
made entirely of whipped cream with no fruit or liquid.
Cover 1 tablespoon of granulated gelatine with >^ cup of
cold milk and soak about 15 minutes; whip 2 cups of
cream, add ^4 cup of powdered sugar and a teaspoon of
vanilla; set the gelatine over hot water to dissolve, then
add quickly to the whipped cream, stirring rapidly in
MRS. DE GRAF'S COOK BOOK [289]
order to have dissolved gelatine well mixed before it cools.
This is most important, otherwise the gelatine will be in
thick lumps and the mixture will not thicken. Stir the
cream in a pan of cracked ice, or in a cool place until it
begins to thicken. Place a row of split lady fingers around
the side of the mold, leaving the bottom of the mold un-
covered; then pour in enough of the cream mixture to
cover the lady fingers; add another row of lady fingers and
then the cream, repeating until the mold is filled. By this
method the lady fingers may easily be kept in place. Set
aside to thoroughly chill. When ready to serve turn onto
a serving plate. If you are the possessor of a pastry bag
the charlotte may be made very attractive by garnishing
with whipped cream forced through the bag, using a star
tube. Mocha Charlotte Russe is made by adding 1 table-
spoon of coffee extract to the whipped cream and using
coffee instead of milk to dissolve the gelatine.
Chocolate charlotte russe is made in the same way,
using 2 squares of unsweetened chocolate, melted over
hot water, or ^ cup ground chocolate added to the
whipped cream. Fruit charlottes are made by molding
the plain charlotte in a border mold. When ready to serve
turn out and fill the center with fruit.
Marshmallow Strawberry Pudding
1 cup hulled strawberries cut 1 cup cream whipped.
in halves. J^ cup sugar.
3^ cup marshmallows cut fine. 1 teaspoon vanilla extract.
Cream should be beaten very stiff, adding vanilla and
sugar. Fold in strawberries and marshmallows. Fill
sherbet cups or tall glasses with mixture, garnish with
whole berries and serve very cold.
Cream Whips
Whip cream, sweeten and flavor with vanilla; put a
generous tablespoon of any preserve, or crushed sweetened
fresh fruit in sherbet cups or tall glasses; pile the whipped
cream lightly on top and sprinkle with chopped nuts.
[290] MRS. DE GRAF'S COOK BOOK
Molded Fruit Cream
Peel 4 bananas, mash and rub through a sieve; add the
juice of 1 orange and a little of the grated rind, 1 table-
spoon lemon juice and enough powdered sugar to sweeten.
Soak 1 tablespoon of granulated gelatine in % cup of
cold water about IS minutes; then dissolve over hot
water. Add to the fruit mixture, stirring rapidly. Set
bowl containing mixture in a pan of cold water or cracked
ice and stir until mixture begins to thicken. Whip 1 cup
of cream and fold into the mixture; pour into individual
molds and set aside to become firm.
Rice Dainty
1^2 cups cooked rice. ^ cup powdered sugar.
1 cup grated pineapple. 1 cup whipping cream.
Carefully drain all juice from grated pineapple; add
rice and sugar. Whip cream and fold into mixture. Serve
very cold in sherbet or cocktail glasses. Garnish with
maraschino cherries.
Surprise Charlotte Russe
Line individual or large dish with lady fingers or thin
slices of sponge cake. Whip 1 cup of whipping cream;
add 2 tablespoons (level) of powdered sugar and 1 tea-
spoonful of vanilla. Line sides and bottom of cake-lined
dish with whipped cream, place cooked or fresh sweetened
fruit in the center, then cover with whipped cream.
Sufficient for 3 persons.
Raisin Charlotte Russe
Soak seedless raisins in orange juice for several hours,
then drain off all juice. Allow 1 cup of raisins to 1 pint of
cream. Whip cream and flavor with 1 teaspoon vanilla
extract; add 4 tablespoons powdered sugar and the rais-
ins. Line sherbet glasses with split lady fingers or thin
slices of sponge cake and put the charlotte russe in the
center. Garnish the top with raisins.
MRS. DE GRAF'S COOK BOOK [291]
Strawberry Whip
1 cup hulled strawberries. 1 egg white, unbeaten.
1 cup granulated sugar. ^ cup whipping cream.
Put berries, sugar and white of egg in a bowl and beat
with a whip egg beater until the consistency of whipped
cream. This will take about 15 minutes. Fold in the
whipped cream last. Chill and serve in sherbet glasses
with sponge cake. Other fruits may replace strawberries.
Marshmallow Cream
Whip 1 cupful of cream, adding 2 tablespoons of sugar;
fold into this % cup of chopped nuts, any kind but pea
nuts; 1 cup of canned pineapple cut in cubes and drained
from the juice, 1 cup of marshmallows cut fine; mix well
until all is a creamy mass; other fruits may be substituted
for the pineapple. Serve in sherbet cups.
[292] MRS. DE GRAF'S COOK BOOK
Frozen Desserts
At any season of the year frozen desserts are accept-
able. Most housewives depend upon the confectioner
to supply their ices and ice creams, although it is quite
a simple matter to prepare them at home. The trouble
of making them is no greater than that of making any
dessert equally as attractive and palatable; and the
question of expense is small as compared with the
prices charged by the best caterers, and no more than
any dish requiring the same amount of eggs, milk or
cream.
For example, a plain ice cream is a frozen custard or
just plain table cream sweetened, flavored and frozen.
With a good ice cream freezer, either ice cream or water
ice may be made quickly, and has the advantage over
hot desserts in that they require no attention at dinner
time. Parfaits and mousses require no stirring while
freezing, and this class of frozen cream is one of the best
of the frozen desserts.
Ice creams and water ices may be classified as follows;
Philadelphia ice cream is a thin cream, sweetened, flav-
ored and frozen; French ice creams are custards of different
degrees of richness frozen; Parfaits and Mousses are
whipped cream, with or without eggs, and frozen without
stirring; Water Ices are frozen fruits juices, sweetened with
a sugar syrup, with a little gelatine added to give body to
the ice and to keep it from melting when served. Sherbet
is a water ice with beaten white of egg added to the mix-
ture; frozen punches are water ices with liquor mixed
with them before or after they are frozen.
Unless the cream is to be whipped it should be scalded,
otherwise the frozen cream will have a raw taste. The
scalding should be done in a double boiler and simply
allow the cream to heat through; if it is boiled or cooked
too long the cream will not increase in quantity when
frozen.
All frozen mixtures increase in bulk during freezing, so
never fill the can over two-thirds full. It is an economy
of time and ice to chill the mixture before freezing. The
MRS. DE GRAF'S COOK BOOK [293]
texture of ices is much better when not frozen too quickly.
One measure of rock salt to three measures of finely
crushed ice are the proportions to use for mixtures to be
stirred while freezing. The ice should be pounded in a
coarse sack and should be almost as fine as the salt for
the freezing process; but for packing, the water should all
be drained off and the ice broken in small lumps which
will not melt quickly, and very little salt is required. Too
much salt will cause the mixture to thicken too quickly
and the cream will be coarse and granular. Do not draw
off the salt water until cream is frozen.
Creams and ices ripen or become blended by standing,
so they should be made some time before serving. Water
ices are the simplest form of frozen desserts. They are
inexpensive, and are easily made. The sugar and water
should always be boiled to a thick syrup, otherwise the
ice will have a raw taste and a coarse texture.
Mousses are made of whipped cream, flavored and
sweetened, then poured into a closely covered mold and
packed in finely cracked ice and coarse rock salt, and
left to ripen 3 hours or more. Fruit drained of all juice
may be added to the cream before freezing.
These make very attractive desserts and can be pre-
pared early in the day and packed in ice and allowed to
stand. The pail or utensil containing the mold should
be drained of water several times and the melted ice
replaced with fresh cracked ice.
The accompanying recipes are all the housewife will
require for water ice or ice cream. The amounts may be
increased and different ingredients used, but the founda-
tion principles will remain the same.
Frozen Custard or French Ice Cream
2 cups scalded milk. 2 eggs.
Yz cup sugar. % teaspoon salt.
1 teaspoon corn starch. 2 teaspoons vanilla.
Mix sugar, salt and corn starch; add to beaten eggs.
Pour hot milk over mixture. Put in a double boiler and
stir constantly until mixture becomes thick enough to
coat a spoon. Cool, flavor and freeze. 1 cup of thin
cream may be added to the chilled custard before freezing.
[294J MRS. DE GRAF'S COOK BOOK
The yolks of eggs only may be used in the custard, and
when cool the stiffly beaten whites may be added. To
this foundation different flavorings or chopped nuts may
be used.
Fruit Ice Cream
Crush 2 cups of berries and press through a puree
strainer or sieve. Prepare the custard and when cool add
the fruit, additional sugar if needed, and the cream
whipped or plain, and freeze.
Philadelphia Ice Cream
4 cups or 1 quart of thin cream. 1 tablespoon vanilla.
1 cup sugar.
The cream should not be too thick or it may form fine
particles of butter while being stirred. Scald the cream
and add the sugar. When cool add flavoring and freeze.
Pack and let ripen for an hour or more.
Bisque Ice Cream
Add 1> cups of macaroon crumbs, rolled very fine, to
the Philadelphia ice cream just before freezing. Pack and
allow to ripen.
Chocolate Ice Cream
Add J/ cup of ground chocolate to the sugar of either
custard or. Philadelphia ice cream.
Frozen Pudding
Shred 1^ cups mixed candied fruit and soak in orange
juice for an hour. Freeze Philadelphia ice cream until it
begins to thicken, add fruit, then finish freezing. Pack
and allow to ripen an hour or more.
Fruit Mousses
Whip 1 pint or 2 cups of cream; add 1 cup of any fruit
pulp free from juice, and add powdered sugar to taste.
Pour into a mold, cover with clean paper, adjust cover
and pack in equal parts of crushed ice and salt. Let stand
3 hours to ripen. Unmold to serve.
MRS. DE GRAF'S COOK BOOK [295]
Water Ice
1 quart or 4 cups of water. 4 tablespoons cold water.
2 cups sugar. 2 cups fruit juice.
1 teaspoon gelatine. Juice of lemon.
Boil water and sugar about 15 minutes. Soak gelatine
in cold water until soft, add to the hot syrup and cool;
then add fruit and lemon juice and freeze. To obtain the
fruit juice or crushed fruit mash the fruit and squeeze
through a cheese cloth, or press through a puree strainer.
Any fruit or fruit juice may be used. Pack and allow to
ripen 2 hours or more.
Sherbet
Add 2 stiffly beaten egg whites to the water ice formula
when partly frozen. When frozen pack and allow to ripen
at least 2 hours. Crushed fruit makes the best sherbet.
Maple Mousse
1 cup maple syrup. 2 cups cream, whipped.
4 egg yolks.
Beat yolks until light and lemon colored; heat the syrup
and pour over the beaten yolks. Return mixture to sauce-
pan and cook, stirring constantly until thick. Cool the
mixture and beat until creamy. When cold carefully fold
in the whipped cream. Fill mold, cover, pack in equal
parts of salt and ice and let stand at least 2 hours, while
longer would be better.
Biscuit Tortoni
1 cup sugar. 1 tablespoon orange extract.
Y cup boiling water. 2 cups double cream, whipped.
3 egg yolks. 1 cup macaroon crumbs.
Boil sugar and water until soft-ball stage is reached.
Pour slowly over the beaten yolks. Return to fire and
cook over hot water until mixture is somewhat thick-
ened; beat until cold, flavor and fold in the whipped
cream. Add crumbs and pack in a mold. Pack mold in
3 parts ice to 1 of salt and let stand 2 or 3 hours to freeze.
[296] MRS. DE GRAF'S COOK BOOK
Pineapple Parfait
1 cup pineapple juice. 1 cup grated pineapple.
2i cup sugar. 1 teaspoon pistachio flavoring.
2 egg whites. 1 cup cream, whipped.
Boil the sugar and pineapple juice about 10 minutes
Pour slowly over the well-beaten egg whites, using an
egg-beater. Beat until cold, add the fruit, flavoring, and
fold in the whipped cream. Turn into a mold, cover with
paper and adjust cover. Pack in equal measures of salt
and crushed ice and let stand at least 3 hours. This cream
needs no stirring. The grated pineapple is used and the
juice obtained by draining the fruit. The flavoring may
be omitted.
Frozen Meringues
Fill meringue shells with sweetened, flavored whipped
cream. Place in the freezer or any utensil with a tight
cover. Pack in equal parts finely crushed ice and salt.
Let stand about 2 hours.
CHAPTER THIRTEEN
JELLIES JAMS
CANNING OF VEGETABLES AND FRUIT BY THE
COLD PACK METHOD
PICKLES AND RELISHES
2981 MRS. DE GRAF'S COOK BOOK
Jellies and Jams
|N securing fruits for making jelly, always procure
those which are somewhat under-ripe. The jelly-
making quality in fruit is known as pectin and is
present when the fruit is either ripe or just turning
ripe. If the fruit is over-ripe the pectin disappears, and it
will be impossible to make satisfactory jelly. This pectin
is somewhat like gelatine, as it dissolves in boiling liquid
and stiffens upon cooling. The fruits best suited for jelly
making are currants, plums, quinces, crabapples, grapes
and apples. These fruits will make a perfect jelly if not
used over-ripe. Fruits in which pectin is lacking must be
combined with those rich in this jelly-making quality.
The novice in housekeeping usually shrinks from jelly
making, but if rules are carefully studied and only a small
quantity attempted at one time the process will be found
very simple and the results satisfactory.
The addition of sugar to cooked fruit increases the nu-
tritive value, and the cooking of the sugar at a high tem-
perature, combined with the acid of the fruit, causes the
inversion of the sugar, which is the first step in its diges-
tion. For this reason jellies, jams and marmalades are
considered one of the most wholesome forms in which to
eat sugar. Children crave sweets and this desire may be
gratified in wholesome jellies, jams and marmalades. Un-
less combined with sugar, the actual food value of fruit
is low; but the acids and salts it contains are most im-
portant. They are needed to keep the blood pure. There
is nothing more wholesome for children and no food the
average child enjoys more than bread and jelly or mar-
malade.
A good jelly should be bright in color, and clear. When
removed from the glass it should retain the shape of the
mold and be tender enough to quiver without breaking.
When making currant jelly use from 2 to 4 quarts of
fruit for 1 utensil. A great quantity takes too long to
bring to the right heat and both the color and flavor of
the jelly will be impaired. Wash fruit well, remove stems
and discard all that is imperfect. With watery fruits*
MRS. DE GRAF'S COOK BOOK [299]
such as grapes and currants, use no water. Cut hard
fruits into small pieces and use about 3 cups of water to
each pound of fruit. Cook the fruit slowly until the juice
begins to flow, then crush with a wooden potato masher.
As soon as the fruit is tender remove from the fire and
pour into a jelly bag to drain. A pointed three-cornered
bag is best, as it lets the juice drain from the corner with
the pressure of the bulk of the fruit on the small end.
Hang the bag so the juice may drip. When nearly all the
juice has been strained through the bag may be squeezed.
This last juice which has been squeezed through the jelly
bag should be kept by itself as the jelly made from this
juice will not be as clear as that which has been allowed
to drip. If the fruit is overcooked it will produce a cloudy
jelly.
Measure the juice, and for each cup allow % cup of
sugar. The sugar should be placed on shallow pans and
warmed slightly in the oven. Reheat the fruit juice, and
when it reaches the boiling p)int add the sugar imme-
diately. Cook rapidly about 5 minutes, removing scum as
it appears. Long cooking will darken the jelly and tends
to destroy the pectin, which will cause the finished prod-
uct to be less firm.
To determine when the jelly has cooked sufficiently,
drop a teaspoon of the syrup on a cold plate. If the jelly
stage is reached the syrup will thicken slightly in a few
seconds. Remove from the fire at once and pour into hot
sterilized jelly glasses and set aside to cool. Cool as
rapidly as possible to avoid dust, which will cause mould.
When cold pour melted paraffine over the top, cover,
store in a cool, dark, dry place.
Jelly deteriorates in color, texture and flavor if stored
for a long period. When jelly is soft and syrupy, too much
sugar has been used, or the syrup has not been cooked
long enough after sugar was added. If tough or stringy,
too little sugar has been used or the syrup was boiled
after the jelly stage had been reached.
The cleaner the fruit that is, of stems or leaves, the
brighter and clearer the jelly will be. Prepare glasses be-
fore making the jelly. After washing well, place glasses
in a pan of cold water, set over the fire and when boiling
[300] MRS. DE GRAF'S COOK BOOK
point is reached allow to boil 15 minutes. Just before
filling glasses with the boiling syrup set them upright in
a pan of hot water, placing a thick pad of cloth in the
bottom of the pan. This method of handling glasses will
prevent breakage.
Strawberries need a heavier syrup for canning than
other fruits, and while it is a little more expensive to
make jam or preserves the process is simpler and for this
particular fruit much more satisfactory. The berry sea-
son is long in California but the berries are at their best
in June and should be used for canning or preserving then.
The old-fashioned method of making preserves and jams
called for equal weights or measurements of sugar and
fruit. But science has discovered that an equally satis-
factory preserve can be made with only three-fourths as
much sugar as fruit. The fruit is kept whole for preserves
and is broken or mashed for jams.
Either method may be used. Select only sound, ripe
fruit for preserving; use fine granulated sugar; measure
the ingredients accurately; sterilize containers and covers,
and, most important of all, preserve a small quantity at a
time. Pick over fruit carefully, wash and measure. Any
imperfect fruit (bruised, but not in any way spoiled) may
be crushed and strained through a jelly bag and used for
making the syrup. Allow one-half as much water, or
juice and water, as you have berries. Use three-fourths
cup of sugar for each cup of berries.
Boil the sugar and liquid 5 minutes after boiling begins.
Skim, then add berries, a small quantity at a time and
cook gently under the boiling point until fruit can be
pierced with a fork. The berries will be somewhat trans-
parent. Lift out with a skimmer or perforated spoon and
put into the sterilized jars or glasses; add more fruit and
repeat until all have been cooked. If much juice has
drained from the fruit in the jars pour this back in the
kettle and boil all the juice down about 5 minutes, then
pour over the berries and set aside to cool. Do not cover
or seal until cold. If fruit is sealed while hot the juice
will be less thick.
Less perfect fruit may be used for jam than for pre-
serves. Of course, care should be taken to exclude all
MRS. DE GRAF'S COOK BOOK [301]
decayed portions, but the over-ripe and somewhat bruised
berries need not be discarded when preparing jam. The
fruit should be carefully picked over and well washed.
Combinations of fruits make palatable jams or con-
serves and sometimes chopped nuts are added.
The labor given to the preparation of jams or preserves
is amply repaid in the appreciaton of the family. Jam is
certainly a treat for breakfast with hot biscuits or rolls;
for dinner as a relish with meat or for supper with hot
buttered toast, not to mention the "between-meal" bread
and jam for the children after school. The rules govern-
ing the making of strawberry preserves and jam may be
applied to all other fruits.
Currant or Loganberry Jelly
Pick over currants, stem and wash, discarding all the
imperfect fruit. Place in a preserving kettle, crushing
slightly. Cook slowly until currants are tender. Pour
into the jelly bag and strain. Measure juice and reheat.
When boiling point is reached add heated sugar, three-
fourths cup to each cup of juice and cook rapidly about 5
minutes, when the syrup may be tested by dropping a
spoonful on a cold plate. If the jelly stage is reached, re-
move from the fire at once and pour into hot jelly glasses.
Cool, pour melted paraffine over the top, cover and store
in a cool, dry place.
Grape Jelly
Select under-ripe fruit, remove the grapes from the
stems, wash and put in a preserving kettle over a slow fire
and allow to simmer until the fruit is tender; then pour
into a bag and drain off all the juice. For each cup of juice
allow % cups of sugar. Heat sugar in the oven. Bring
grape juice to the boiling point, then add heated sugar and
let boil until a little of the syrup will jelly when dropped on
a cold plate. Pour into hot glasses and cool; pour melted
paraffine over the top, cover and store in a cool, dry place.
Currant and Raspberry Jelly
Use two-thirds currants to one-third raspberries and
proceed as for currant jelly.
[302] MRS. DE GRAF'S COOK BOOK
Apple Jelly
Wipe apples, remove stems and blossoms and cut in
quarters. Put in a preserving kettle, cover the fruit with
cold water and cook slowly until the fruit is soft. Pour
into a jelly bag and drain. Measure juice and allow to
boil about 20 minutes; then add the heated sugar, allow-
ing three-fourths cup to each cup of juice; then boil about
5 minutes. Skim before and after adding sugar. Test and
pour into hot jelly glasses. Apples may be combined with
fruits which lack pectin making a satisfactory jelly.
Apple Mint Jelly
Follow apple jelly formula, adding a few leaves of mint
to the apples while cooking.
Cranberry Jelly
One quart of cranberries, 2 cups of hot water. Put in
a kettle, cover and cook 10 minutes. Remove cover, add
2 cups sugar and cook 10 minutes longer. Each berry
should be whole when cold and embedded in jelly.
Crabapple Jelly
Wash and stem the fruit, and, if rather large, cut in
halves. Cover with boiling water and cook until tender.
Pour into jelly bag and drain. Measure juice and sugar,
allowing three-fourths cup of sugar to each cup of juice.
Bring juice to the boiling point, add sugar; boil until
syrup jellies. Pour into hot glasses; cool, and then pour
melted paraffine over the top. Cover and store.
Plum Jelly
Select under-ripe plums; wash .and cover with boiling
water and cook until tender; pour into jelly bag and
drain. Use equal measure of sugar and juice, finishing as
for other jellies.
Rhubarb Jam
Cut off ends and remove strings of skin, but do not
completely peel the fruit. Cut in inch slices, measure and
cover with an equal quantity of sugar. Let stand several
MRS. DE GRAF'S COOK BOOK [303]
hours; then cook about 30 minutes after the boiling point
is reached; then allow to simmer gently for 30 minutes
more. For each 5 pounds of fruit add the grated rind and
juice of a lemon and y pound of blanched sliced almonds.
Sunshine Strawberries
Put into the preserving kettle, in layers, as many
pounds of sugar as hulled, washed and drained straw-
berries. When the juice is drawn out a little set over the
fire to cook 20 minutes after boiling point is reached. Turn
the berries into agate pans or earthenware plates, cover
with panes of glass and set in the sun. Let stand 2 days,
stirring 2 or 3 times each day. Store without reheating in
jars or glasses. The time of cooking may be cut down to
10 minutes if the fruit is to be left in the sun a day or two
longer.
Strawberry Jam
Wash and hull berries; allow ^ pound of sugar for each
pound of hulled berries. Place berries in a kettle and
mash. Place over a slow fire and cook slowly, stirring and
mashing fruit until it is thoroughly cooked. Then add
sugar and cook very slowly until mixture is thick. Watch
carefully and stir frequently to avoid burning. An
asbestos mat under the kettle will lessen the chance of
burning. It is never advisable to make a quantity of jam
at any one time. Even if you have a quantity of berries
needing immediate attention it will be found much easier
to make the jam in small amounts. Several small kettles
of fruit can be cooked at once more quickly and with
much better results than cooked in one large utensil.
Strawberry Conserve
Use equal quantities each of pineapple, strawberries
and rhubarb. The pineapple is peeled, then sliced, then
cut in small cubes; rhubarb is cut in small pieces without
peeling. Place pineapple and rhubarb over a very slow
fire without any water being added and cook slowly until
the fruit is tender. Add strawberries, cook slowly, stirring
and mashing frequently. When berries are cooked add
the sugar, using three-fourths as much sugar as fruit.
[304] MRS. DE GRAF'S COOK BOOK
Cook until thick. If desired a half cup of blanched shred-
ded almonds may be added for each quart of conserve.
Pour into sterilized glasses or jars and cool before sealing.
Plum Butter
Use plum pulp left after draining juice for jelly. Put
through a coarse strainer. Use one-half as much sugar as
plum pulp and simmer until sugar is dissolved.
Fig Jam
Blanch figs and remove peel. Cut in half. Add three-
quarter measure of sugar for each measure of fruit. Sim-
mer gently until thick. A little lemon juice can be added
for flavor.
Gooseberry Jam
Stem and wash gooseberries. Mash and cook very
slowly until fruit is tender. Add equal parts sugar and
fruit and simmer until thick. This fruit contains so much
acid that the additional sugar is required.
Peach Marmalade
Dip fruit in hot water for 2 or 3 minutes; dip in cold
water, remove at once and take off peel and remove pit.
Chop or slice very fine. Add three-quarters as much
sugar as fruit and cook very slowly until thick. Seal in
sterilized jars.
Bar le Due Currants
Use only large, firm fruit. Weigh and use an equal
weight of strained honey. Heat honey, add fruit, let
simmer very slowly about 5 minutes, remove the fruit
with a skimmer, then cook down the syrup until thick.
Pour it over the fruit and store in glasses as you would
jelly.
Apple Marmalade
Wash apples, quarter, but retain skin and cores. Add
a very little boiling water, just enough to prevent burn-
ing. Cover and cook, stirring frequently, until soft.
Press through a colander or a puree strainer. For every
MRS. DE GRAF'S COOK BOOK [305]
cup of pulp add three-quarters cup of sugar and the juice
and grated rind of 1 lemon. Let cook over a slow fire
until somewhat thickened. Remember that marmalade
thickens considerably upon cooking.
Raisin and Apple Conserve
4 cups chopped apples. 1^2 cups seeded raisins.
1 lemon sliced very thin. % cup chopped walnuts.
3 cups sugar.
Mix apples, raisins and lemon and heat to the boiling
point. Add sugar and cook until thick about % hour.
Remove from the fire, add chopped nuts, pour into hot
sterilized glasses and seal as for jelly.
Golden Marmalade
(Slightly Bitter)
1 grapefruit. 10 cups cold water.
2 oranges. 10 cups sugar.
1 lemon.
Wash and dry fruit; cut into quarters without peeling
then cut quarters in very thin slices. This will take a
sharp knife. Discard all seeds. Cover fruit with water
and let stand over night. In the morning bring slowly to
the simmering point and cook until fruit is tender, at
least 4 hours, longer if necessary. Let stand over night
again then reheat, add sugar and cook, stirring frequently
until when a spoonful is tested on a cold dish it forms a
jelly. Pour in sterilized glasses, cool and cover as for
jelly.
Orange Marmalade
Wash and dry fruit. Cut into quarters without peeling,
then cut each quarter into the thinnest of slices. Allow 1
lemon to 6 oranges. Discard all seeds for they will make
the marmalade bitter. For each cup of fruit allow 3 cups
of cold water. Let stand over night then heat slowly to
the simmering point and cook until the rind is tender,
from 4 to 6 hours. If the rind is not tender the marmalade
will not be satisfactory. Let stand over night a second
time, reheat and when boiling add the sugar; allow equal
[306] MRS. DE GRAF'S COOK BOOK
measures of fruit and sugar. Cook rapidly until the mix-
ture jellies when tested on a cold dish. If a sugar ther-
mometer is used the mixture should be about 218 degrees F.
Pineapple and Orange Marmalade
1 pineapple. 1 lemon.
6 oranges.
Wash and dry oranges and lemon; cut into quarters
without removing peel. Cut each quarter into very thin
slices, discarding all seeds. Peel and remove "eyes" from
the pineapple. Shred fruit from the core with a silver
fork. Measure the fruit, allowing 3 cups of cold water
for each cup of fruit. Let stand over night then bring
slowly to the simmering point and cook until the orange
rind is tender, 4 to 6 hours. Let stand over night again,
then measure. Reheat and when boiling point is reached
add the sugar, allowing an equal quantity. Let cook
until the mixture thickens when tested on a cold dish.
MRS. DE GRAF'S COOK BOOK [307]
Canning Vegetables by the Cold Pack
Method
The canning of vegetables is not a complicated process.
There are certain essentials for successful canning, and
if these are carefully observed there is small chance for
failure. Perfect sterilization is the secret of success. All
ingredients should be clean and fresh, and all the utensils
used should be sterilized; that is free from all mold or
germs which cause or promote decay. To secure immunity
from germs it is necessary to thoroughly scald and boil all
containers, covers, rubbers, funnels, dippers, spoons and
kettles, in fact everything which is used during the pro-
cess.
The materials to be canned must be carefully picked
over and thoroughly washed. An accumulation of dust,
mold or decayed portions on the ingredients to be canned
even if slight, will affect the result. These essentials are
necessary, no matter what method of canning is used,
whether by the old-fashioned open-kettle method or by
the more modern cold-pack process.
There are three kinds of plant life which cause foods
to spoil, mold, yeasts and bacteria, and these organisms
are floating everywhere in the air. To preserve food it
must be put into a condition which is free from all organ-
ism and be put where these germs can not reach it. Molds
are the only visible plant life and thrive in dampness and
darkness. They grow more frequently where acid is
present, so are more often found on tomatoes or fruits.
The invisible spores causing molds are in the air every-
where and develop upon foods which are left exposed.
Moist heat will kill molds, so the method of sterilizing
food in jars or cans and sealing at once prevents trouble
with mold. Yeast is abundant in the air and on the sur-
face of fruit and vegetables. When canned food ferments,
yeast is present. Moist heat at the simmering point will
usually kill all yeasts.
Bacteria are not so easily destroyed as molds and
yeasts and can only be killed by subjecting them to a
[308] MRS. DE GRAF'S COOK BOOK
moist heat at the boiling point for different lengths of
time. Experience has proved that when the vegetables
are sterilized until thoroughly cooked they are usually
ready to seal and all organisms killed. Very little loss has
followed this rule where the vegetables were in good con-
dition and not withered or old. Only young, tender,
fresh vegetables can be successfully canned.
For the cold pack method of canning the food is cooked
in the jars until sterilized. This is called processing.
When processing is complete the jars or containers must
be sealed immediately to prevent the entrance of germs.
Vegetables require a much longer period of sterilization
than fruits. The cold-pack method requires five pro-
cesses: Scalding or blanching, cold dipping, packing in
jars, sterilizing and sealing.
Scalding or blanching consists of plunging the fruit or
vegetables into boiling water for a short time. The in-
gredients should be placed in a wire basket or a square of
cheese cloth. This process gives the food a more thorough
cleansing; makes peeling, when necessary, an easy matter;
improves the texture and produces a clearer liquid. Be-
sides all this it shrinks either fruits or vegetables, making
them more flexible and much easier to pack solid in the
jars. The length of time for blanching depends upon the
age of the food.
Cold dipping is placing the vegetable for an instant
only into cold water. This makes the food crisp and
further aids in shrinkage; also preserves color and flavor.
The food is then packed as closely as possible in the
sterilized jars. Cover the vegetables (except tomatoes)
to overflowing with boiling water and allow a teaspoon of
salt to each quart jar of vegetables.
Cleanse rubbers by standing for a minute in boiling
water, allowing 1 teaspoon soda for each quart of water.
Adjust rubber, then screw top partially on jar. If using
a glass top jar with wire clamp place the cover on and
raise both clamps. The upper one will hold the top in
place. Place the jars on a rack in a boiler or deep kettle.
Have water about the temperature of the jars and fill
boiler to about 2 inches of the tops of the jars. Cover
the boiler to keep in the steam and count the time for
MRS. DE GRAF'S COOK BOOK [309]
processing from the time the water begins to boil and
keep constantly at the boiling point the required length
of time.
At the end of this time lift jars from the water, tighten
the covers securely at once. Return to the hot water, this
time completely submerging them for 10 minutes. Lift
from the water, tighten covers again and cool, avoiding a
draft which might cause the jars to crack. Inverting the
jars will be a final test as to whether there is a possible
leak.
Store in a cool, dry, dark place. Tomatoes, peas, lima
beans and corn are greatly improved by adding a teaspoon
of sugar to each pint of vegetables, adding the sugar and
salt at the same time.
Rubber rings should be new each season. To open a
jar of food easily, immerse the cover in warm water and
gradually add boiling water, letting jars stand a few min-
utes; then remove and cover can easily be removed.
In the following recipes no definite period is given for
sterilizing the vegetables. When cooked through, or
suitable for serving, they are ready to seal, or the food
may be tested to see if it is cooked. Be sure this jar is
filled to overflowing with boiling water before resealing.
The time for processing depends upon the age of the
product, and time tables usually apply to fresh, tender
products.
The following table may be used as a guide:
Vegetables Blanching Cooking
Asparagus 5 to 10 min 2 hours
Peas 8 minutes 3 hours
String Beans 8 minutes 2 hours
Lima Beans 5 to 10 min 3 hours
Beets 5 to 10 min 2 hours
Corn 5 to 10 min 4 hours
Peppers 5 to 10 min 2 hours
Tomatoes 1^ minutes 20 min.
String Beans
Remove the stems and strings from tender fresh beans;
cut in two if desired. Blanch from 5 to 8 minutes, or until
[310] MRS. DE GRAF'S COOK BOOK
the pod will bend without breaking; then plunge in cold
water for an instant. Drain, pack quickly into a jar, add
salt and cover to overflowing with boiling water; adjust
rubbers and covers. Place jars on racks in boiler, cover
to within one inch of top with warm water; cover boiler,
and when water reaches the boiling point sterilize about
\^2 hours, keeping water continuously boiling. This
recipe also applies to wax beans and green lima beans.
When cooked remove and adjust covers.
Asparagus
Asparagus for canning must be fresh. Wash, cut the
proper length for jars, scrape off tough outer skin and tie
in bundles. Blanch by immersing the lower ends in boil-
ing water for 3 minutes; then lower all and blanch 1 to 2
minutes longer. Plunge into cold water, then pack in
jars. Add salt, fill to overflowing with boiling water;
place on rack in boiler and cover to 1 inch of top with
warm water. Cover boiler, and when water boils cook
about \y% hours, keeping water constantly boiling. Re-
move from boiler and adjust covers.
Peas
Peas should be canned as soon as shelled. Blanch from
1 to 4 minutes in boiling water. Dip in cold water for an
instant, adding 1 teaspoon of salt to each quart of water.
Drain and pack to y% inch of top of jar, add 1 teaspoon
each of sugar and salt for each pint jar, cover with boiling
water, and adjust rubbers and covers. Place on rack in
boiler, cover with warm water to within 1 inch of top.
Cover boiler, bring to boiling point and cook about 1>^
hours or until tender. Remove from boiler and adjust
covers.
Tomatoes
Select firm tomatoes of uniform size. Blanch for 1 min-
ute, dip into cold water and remove skins quickly and
pack closely into jars. Add salt, and fill jars with hot
strained tomatoes. Adjust rubbers and covers, place in
boiler, cover with warm water to within 1 inch of the top
of jars. Cover boiler and when boiling point is reached
MRS. DE GRAF'S COOK BOOK [311]
cook about 15 minutes. Remove from boiler and adjust
covers.
Lima Beans
Lima beans should be canned as soon as shelled. Blanch
from 1 to 4 minutes, depending on the age of the beans.
Dip in cold water for an instant, adding a teaspoon of
salt to each quart of cold water. Drain and pack beans
to within % inch of the top of jar; add salt, cover to over-
flowing with boiling water. Adjust rubbers and covers;
place in boiler; cover to within an inch of top of jars with
warm water; cover boiler and when boiling point is
reached cook about an hour or until tender. One jar may
be tested, then put back and sterilized before sealing.
When cooked, remove and adjust covers.
[312] MRS. DE GRAF'S COOK BOOK
Canning Fruit
Fruit for canning should be ripe and fresh for the best
results. Over-ripe fruit is difficult to sterilize.
By the cold pack method the fruit is placed in the jar
and all cooking or sterilization is done in the jar. In this
way all bacteria is destroyed and as the jar is not opened
again until the fruit is required for use, no bacteria can
enter, providing the jars and covers are perfect, and the
jar completely sealed. If air can enter the jar the food
will mold and spoil.
All fruits except berries are blanched for the cold-pack
method of canning. By blanching is meant immersing
fruit in a pan of hot water for a certain period, the length
of time depending upon the type of fruit.
Blanching gives a thorough cleansing, loosens the skin,
improves the tecture and shrinks the product. After
blanching the fruit is immediately dipped in cold water.
This hardens the pulp under the skin, making it easy to
remove the skin, leaves the fruit firm and sets the color.
It also enables handling of the fruit at once so that it
may easily be packed into jars. Do not allow the fruit
to remain in the cold water; dip it in and then remove at
once. Peel and pack into jars immediately. It is necessary
to handle the fruit rapidly at this stage. Many failures
in canning can be traced to allowing the fruit to stand
after blanching instead of packing in jars at once. It can
easily be understood why it is both easier and better in
every way to blanch only a small quantity of fruit at a
time. It is necessary to exercise judgment as to the length
of time required for blanching, as the condition of the
fruit will govern that somewhat.
The time tables which will follow this article can be
followed exactly if the fruit is fresh and in perfect condi-
tion. The time for blanching fruits is much easier to
determine than that for vegetables.
After packing the fruit in the jar, fill to one-fourth inch
of the top with hot syrup, adjust the rubbers and place
the covers in position. Do not seal completely. Leave
the clamp up, if glass top jars are used; for screw-top jars
MRS. DE GRAF'S COOK BOOK [313]
do not screw down entirely. The tops of the jars should
be tight enough to fit down so that no water can seep
into the jar, but not be so tight that they can be forced
off by the expanding process.
The density of the syrup may be varied according to the
variety of fruit used, but a general rule which may be
used for all fruit canning is: Three parts sugar to two
parts water; boil down to a thin syrup; very sour fruits
may need a heavier syrup. Use any kettle in which a
rack may be placed so that the jars will be at least ^
inch above the bottom, and deep enough for the water
to come 1 inch above the tops of the jars. The water
must come above the jars in order to prevent the liquid
inside the jars boiling out in the form of steam. The
water from the boiler will not get into the jars, as all
force is outward, not inward. Jars not completely filled
with fruit will keep perfectly because the remaining air
in the jar will be completely sterilized by the processing
or cooking.
Do not count the length of time for cooking until the
water is actually boiling. It is the boiling temperature
that does the sterilizing.
The quality of jar used plays an important part in
successful results of canning. This does not mean the
type of jar. Select any style you fancy, but be sure there
are no flaws. The jars, and covers also, should be per-
fectly smooth where the two come together; there should
be no cracks, rough edges or chipped spots.
Jar covers must fit so tight that there is no possible
chance of a leak after the jar is sealed. Thorough steri-
lization is a necessity both for jars and covers. Wash
jars in warm soapy water; rinse well, then put into a pan
of cold water and bring slowly to the boiling point, and
boil not less than 5 minutes. Allow jars to stand in the
boiling water until ready to fill. Covers my be dropped
into boiling water a few minutes before required. Another
very important point is to have new rubbers each time a
jar is used. It is false economy to use old rubbers.
In order to withstand the boiling during the period of
cooking the fruit for the cold-pack method, rubbers must
be firm and elastic. Sterilize rubbers by covering with
[314J MRS. DE GRAF'S COOK BOOK
boiling water, then dry in a clean cloth and use at once.
The essential point is to kill all bacteria by heat, so every-
thing that comes in contact with food to be canned must
be sterilized by boiling.
When the fruit has cooked the required time take jars
from the boiler and seal tightly at once. Invert jars and
let stand until cool. If there should be a flaw in a jar or
cover it will be discovered if the jar is allowed to cool
inverted. Set the jars in a cool place, but be careful not
to let a draft of cold air strike them while cooling or they
might crack. Also keep plenty of space between jars so
that there will be a free circulation of air. Store fruit in a
cool, dry, dark place.
Use only perfect fruit for canning. The bruised, over-
ripe fruit may be used for jam. Of course, this does not
mean fruit that is in any way decayed.
The cold-pack method described is by far the simplest
and most satisfactory way to can food. The following
tables, which are universally used, will be helpful to the
home canner:
Fruits Blanching Cooking
Apricots 1 to 2 minutes 16 min.
Peaches 2 minutes 16 min.
Pears \$4 minutes 20 min.
Figs 3 minutes 16 min.
All Berries No blanching 20 min.
Grapes No blanching 16 min.
Cherries. No blanching 16 min.
Apples 1^2 minutes 20 min
MRS. DE GRAF'S COOK BOOK [315]
PICKLES AND RELISHES
Pickles and relishes are not classed as strictly hygienic
foods, but as the home-made products are undoubtedly
pure, there really seems no reason why these foods should
not be used in moderation. To make pickles quite harm-
less as well as palatable, care must be taken to have the
vinegar absolutely pure. Either malt or a white wine vine-
gar may be used. Brine in which articles for pickles are to
be stored should be strong enough to hold up an egg. A
pint or 2 cups of salt to 1 gallon of water will usually be
found the right proportion.
Vegetables for pickling are only to remain over night
in a brine; 1 cup of salt to 1 gallon of water is sufficient.
Articles to be pickled lose some of their crispness if scalded,
but they will absorb the vinegar more easily.
Pickles stored in stoneware jars will keep for months if
the vinegar and spices are of good quality; or they may be
packed in fruit jars. Spices and horseradish are an aid in
keeping pickles in good condition. And green or red pep-
pers will give a better flavor than peppercorns.
When removing pickles from the jar use a wooden,
porcelain or agate spoon or ladle, as the vinegar attacks
metal, causing dangerous compounds.
A spiced vinegar is excellent for any kind of pickles. It
may be prepared by boiling 1 quart of vinegar with 1
ounce each of cloves, allspice, ginger, mace, bay leaves
and chopped red pepper. Cool before using.
Vinegar should always be just boiled up, either with or
without the spices, then allowed to cool before using.
Raw vinegar never gives the same mellow flavor as that
obtained when the vinegar is scalded.
Sugar has a tendency to harden fruits and vegetables,
and too heavy a syrup may toughen and spoil fruit made
into sweet pickles. Some varieties of peaches and all
melons should be cooked tender in water before the pick-
ling syrup is added to them.
Pickled Cantaloupe or Watermelon
Peel the fruit, cut into strips, cover with cold water,
[316] MRS. DE GRAF'S COOK BOOK
adding 1 tablespoon salt to each 2 quarts of water and
boil gently until very tender, then drain well and pack in
sterilized jars.
Boil vinegar enough to cover the fruit, adding 2 table-
spoons of sugar for each quart of vinegar and 2 table-
spoons of whole mixed spices tied in a muslin bag. Let
the spices and vinegar boil for 10 minutes, then pour over
the fruit in the jars until overflowing. Seal tightly and
store in a cool place.
Sweet Pickled Pears
Cut 6 or 8 medium-sized pears in halves, remove core
and press 1 or 2 cloves into each half-pear. Put ^ cup of
vinegar, 3 inch piece of cinnamon bark, broken in small
pieces, and 2 cups of brown sugar in a saucepan over the
fire.
When boiling point is reached, add several pieces of the
pears and cook until tender, but not broken. Place in a
sterilized jar and when all are cooked fill jar to overflowing
with the syrup, adjust rubber and covers, and set aside in
a cool place. The amount given above is for a 1 quart jar.
This recipe also applies to peaches, except that for this
fruit the peel should be removed.
Pickled String Beans
Remove ends and strings from beans, but keep them
full length. Cover with boiling water and cook about 15
minutes; drain, rinse in cold water and drain again.
Pour over them scalding hot vinegar enough to cover.
These beans will be ready to serve in 24 hours.
Sour Cucumber Pickles
Select small cucumbers, wash, sprinkle with salt and
cover with cold water. Use 1 cup of salt for each gallon
of water.
Allow to stand over-night or about 12 to 14 hours, then
rinse and pack in fruit jars or crocks. Add green or red
peppers, also whole spices. Cover with scalding vinegar.
If using fruit jars, sterilize and seal carefully. If stored
in an earthenware crock, place a plate with a weight on
MRS. DE GRAF'S COOK BOOK [317]
top to keep the pickles in the vinegar, then cover the jar.
These pickles should keep almost indefinitely.
Ginger root, horseradish and mustard seeds may be
added to the hot vinegar.
Sweet Cucumber Pickles
Prepare as for sour pickles, adding sugar to taste to the
hot vinegar.
Piccalilli
4 cups green tomatoes. % cup salt.
2 cups red tomatoes. 4 cups vinegar.
YZ small cabbage. 4 cups brown sugar.
2 onions. 1 teaspoon mustard.
1 green pepper. 1 teaspoon pepper.
1 small red pepper. 1 teaspoon celery seed.
3 cucumbers. 1 teaspoon mustard seed.
Chop the vegetables, cover with salt, and allow to
stand over night. Drain and press in a cloth to remove
all liquid; add vinegar, sugar and spices and let simmer
until clear. This will take about an hour. Store in hot
sterilized jars. Canned tomatoes may be used instead of
the green ones.
Chilli Sauce
12 ripe tomatoes. 3 tablespoons sugar.
Y^ teaspoon pepper. 2 tablespoons salt.
3 onions. 2 cups vinegar.
3 green peppers. 1 teaspoon cinnamon.
Peel tomatoes and onions and chop all vegetables
separately very fine. Combine ingredients and cook
slowly about an hour and a half. Two quarts of canned
tomatoes may replace the raw ones. If liked highly sea-
soned, little red chili peppers may be added.
Tomato Catsup
4 cups cooked tomatoes. 1 A teaspoon pepper.
1 tablespoon salt. }/% teaspoon each cinnamon,
1 onion grated. cloves and nutmeg.
2 tablespoons sugar. % cup vinegar.
Combine and cook slowly until thick. Put through a
sieve, reheat and bottle. If liked a clove of garlic may be
added to the catsup.
[318] MRS. DE GRAF'S COOK BOOK
Dill Pickles
Fill a jar with small cucumbers. Between them place
a small piece of dill. For each jar add 1 tablespoon salt.
Pour cold water over the pickles, place a piece of dill
on top and seal tightly as for canned fruit. Place in a
warm place or in the sun until the liquid becomes cloudy.
Then it will become clear again and by that time the
pickles are ready for use.
Mustard Pickles
4 cups small cucumbers. 6 large green peppers.
4 cups small onions. 1 head cauliflower.
1 green tomato. 3 stalks celery.
Cut in suitable pieces and soak in weak salt water 24
hours. Then cook in same water until tender and drain.
Make a dressing of
6 level tablespoons ground 1 cup flour,
mustard. 2 quarts vinegar.
\ l /2 cups sugar.
Mix dry ingredients, add vinegar slowly. Cook in
double boiler until thick. Pour over pickles and seal in
jars.
Apple Chutney
Pare, core and cut in quarters about a dozen very sour
apples. Peel and slice 3 medium-sized onions; chop fine
or put through the food chopper 1 pound of seeded rais-
ins. Mix these ingredients and add 3 cups of cider vine-
gar in which J^ cup of salt and 4 cups of sugar have been
dissolved. In a cheese cloth bag tie 1 tablespoon each of
mustard seed, whole cloves and small dried chili peppers.
Cook all together over a slow fire until the apple and
onions are tender and the chutney is a rich brown color.
Seal in sterilized bottles.
Spiced Apples
Peel, core and quarter 4 cooking apples; prepare a
syrup of 2 cups of sugar, 1 cup of water and \}4 cups of
vinegar; add to this whole spices, tied in a cheese cloth;
cloves and cinnamon will be sufficient. Cook until sugar
is dissolved, add apples and cook until transparent, but
not broken. Chill thoroughly before serving. These will
take the place of spiced peaches. To be served as a relish.
CHAPTER FOURTEEN
HOLIDAY DINNERS
MIDNIGHT SUPPERS
CHAFING DISH NOVELTIES
CAMP COOKERY
PICINIC LUNCH
SANDWICHES
CANDIES
[320] MRS. DE GRAF'S COOK BOOK
Holiday Dinners
HEN arranging the holiday menu, plan so that it
will be possible to prepare many of the dishes a
day or two in advance. Christmas and Thanks-
giving are family gathering days. Try to man-
age so that the family and guests will not feel that the
dinner has been too great an effort for the person who
prepared the menu.
There are so many things which may be prepared some
time in advance. The mince meat and plum pudding are
improved with age. Pumpkin may be steamed and sealed,
while hot, in jars as any canned fruit, or the canned
pumpkin may be purchased ready for use. The mayon-
naise can be prepared and set aside in a covered jar.
Salted nuts and those needed for salad can also be pre-
pared. The day before Christmas clean and prepare the
turkey or chicken, but do not wash until just before cook-
ing or the flavor will be impaired. The dressing can be
made and set aside in a covered bowl. It is a very easy
task to wash the bird and add stuffing just before putting
in the oven. Simmer the liver, heart and gizzard in
enough water to cover, until tender. Drain, chop very
fine, add the liquid they were cooked in and set aside for
the gravy.
Pastry may be made for pies, and if the pies are to be
reheated they may be completed a day in advance.
If vegetables are to be freshly cooked, wash them, but
do not remove peel or let them stand very long in cold
water before cooking as much of the valuable mineral
salts would be lost. If the vegetables are to be reheated
in a sauce or in fritters, they may be cooked and set aside
until needed.
Other meats may easily be substituted for those called
for in the following menus. Chicken may be roasted in-
stead of turkey; a chicken pie or fricassee will be found
appetizing. A crown roast of pork or lamb is very de-
licious as well as attractive; roast leg of lamb boned and
stuffed; roast goose or duck. Turkey is sometimes almost
prohibitive in price, which makes it necessary for many
MRS. DE GRAF'S COOK BOOK [321]
families to forego the traditional Christmas and Thanks-
giving dinner.
When planning the holiday dinner, do not forget that
the turkey is the piece de resistance and do not have too
many courses to precede the main one or the appetite
will be satisfied before the turkey appears.
Holiday Menus
1
California Oyster Cocktail
Salted Almonds Olives Celery
Sweetbread Patties
Roast Turkey, Oyster Dressing
Giblet Sauce Cranberry Frappe
Succotash Baked Squash
Candied Sweet Potatoes
Waldorf Salad
Plum Pudding, Hard Sauce
Cheese Crackers
Coffee
2
Fruit Cocktail
Ripe Olives Stuffed Celery
Creamed Sweetbreads in Ramekins
Roast Turkey, Chestnut Dressing
Giblet Sauce Cranberry Jelly
Caramel Sweet Potatoes
Stuffed Onions Molded Spinach
Pumpkin Pie with Whipped Cream
Raisins Nuts Mints
Coffee
[322] MRS. DE GRAF'S COOK BOOK
3
Fruit Cocktail
Consomme
Creamed Shrimp in Timbale Cases
Roast Chicken, Celery Dressing
Giblet Sauce
Spiced Apples Currant Jelly
Mashed Potatoes Onions, au Gratin
Stuffed Tomato Salad
Chocolate Pudding
Mints Assorted Nuts
Coffee
4
Crabflake Cocktail
Salted Almonds Chow Chow
Baked Ham Brown Sauce
Glaced Potatoes Corn Fritters
Spinach Souffle Creamed Celery
Tomato Jelly Salad
Mock Biscuit Tortoni
Lady Fingers
Mints Coffee Raisins
5
Grape Fruit Cocktail
Green Olives Salted Almonds
Chicken Pie en Casserole
Currant Jelly
Mashed Potatoes Onions in Cream
Baked Cream Squash Stuffed Tomato Salad
Thanksgiving Pudding
Mints Coffee Raisins
6
Shrimp Cocktail Louis
Curled Celery Spiced Prunes Salted Nuts
Roast Leg of Pork Glazed Apples
Caramel Sweet Potatoes Cauliflower au Gratin
Combination Fruit Salad French Dressing
Mince and Pumpkin Pie
Coffee Mints
MRS. DE GRAF'S COOK BOOK [323]
SUGGESTIONS FOR THE MIDNIGHT SUPPER; A
SERIES OF RECIPES FOR AFTER
THEATER OR PARTY
The late supper is usually a meal of luxury, not at all
a necessity; in fact, we would be much better off if we did
not indulge in rich food before retiring. But refreshments
offer a pleasing way to extend hospitality and the hostess
usually takes pride in her ability to exhibit her skill in
providing a tempting supper.
This additional meal must not be too heavy, not have
too great a variety of dishes; it should be carefully planned,
well cooked and daintily served. If one is the proud
possessor of a chafing dish the main course may be pre-
pared at the table. As this type of cookery takes place
before an audience, it requires planning; all necessary
preparatory cooking should be done in advance; the in-
gredients all assembled and measured before being placed
on the table. If this is all arranged ahead of time, the
actual cooking is not difficult. However, if preferred, the
food may be cooked just before the guests are called to
the table and then served from the chafing dish.
Creamed fish or chicken dishes are easily made and
suitable for these late suppers. They are rather sub-
stantial and should be followed by a very light sweet
course, preferably fruit in some form.
A considerable part of chafing dish cookery depends
upon the preparation of sauces and it is essential that one
first master the art of making savory sauces before at-
tempting any great variety of chafing dish cookery. For
those persons who do not possess a chafing dish the food
may be cooked on the stove or over hot water.
If numbers are too numerous for a hot course, sand-
wiches are always acceptable and may be of many varie-
ties. Sandwiches should be made of bread not too fresh
to cut well; nor so old that it is dry; they should be soft
but not moist. If meat is used it is much better chopped
fine and mixed to a paste with cream, softened butter or
very thick mayonnaise. If this is not desired than cut the
meat in very thin slices, and cut each slice in several
[324] MRS. DE GRAF'S COOK BOOK
pieces, place on buttered bread and season before cover-
ing with the second slice of bread. It is never desirable
to use large slices of meat, even if cut very thin, because
it is difficult to eat gracefully. Always cream the butter
well to spread on sandwiches. It will then spread easily
and the merest suggestion of butter is all that is necessary.
Cheese dishes are usually relished by the majority of
persons and there are numerous ways in which cheese can
be used to supply the main ingredient. If cheese is com-
bined with other foods, such as in sauces, and cooked only
long enough to melt, it will not be found harder to digest
than many other popular dishes.
However, as cheese is a highly concentrated food, use
only enough for flavor, and the best results are obtained
by grating.
Most of the hot dishes used for late suppers are also
suitable for luncheon dishes.
Salad is always popular. Its presence at any meal is
welcome and for the m aidless household it offers a very
easy course for the midnight supper. Accompanied by
rolls (reheated) or freshly baked biscuits, almost any
variety of salad will be relished. The essentials are to be
able to make a well-seasoned salad dressing and to serve
the salad cold.
If meat or poultry is to be used for the salad, it should
be cut into dice (not chopped) and mixed with a well-
seasoned French dressing for several hours before being
combined with the remaining salad ingredients. Use only
enough of the dressing to season the meat. Fish should
be flaked and treated in the same manner.
All combinations of fruit are palatable in a salad.
Regardless of what type of dressing is to be used, a little
lemon juice should always be added to a fruit salad. Mix
fruits lightly with a silver fork and chill thoroughly be-
fore serving.
From a hygienic standpoint the late supper is hardly
to be encouraged; however, this will have to be deter-
mined by the individual. And in order to overcome the
possibility of an unpleasant aftermath keep this extra
meal as simple as possible. If the main course is to be
rich in sauces or cheese, do not plan an elaborate dessert,
MRS. DE GRAF'S COOK BOOK [325]
but keep to fruits and attractive light but not nutritious
desserts. Fruit cocktails are always refreshing and may
be used as dessert for the late supper. For that matter
the informal supper does not demand a sweet course. Or
the sweet course, if rich with cream in any form, and
served with little cakes and a beverage, may constitute
the entire supper. It is not the variety that makes a de-
lightful supper party, but the daintiness of table and ser-
vice, the excellence of the food that is offered and the
general informality of the occasion. Above all, if one is
both hostess and maid, plan dishes that can be prepared
in advance. Keep everything simple, for nothing so mars
the enjoyment of guests than to be conscious of a very
busy hostess.
Cream Cheese and Pineapple Salad
Arrange slices of pineapple on crisp lettuce leaves.
Press cottage or cream cheese through a potato ricer.
Place on top of pineapple and place a spoonful of thick
mayonnaise on top of cheese.
Crab Meat Louis
For each cup of crab allow }4 cup of thick mayonnaise.
To each cup of dressing add J/g cup of chili sauce, 1 table-
spoon of shredded pimento, 1 teaspoon onion juice.
Arrange crab on crisp lettuce leaves or place in cocktail
glasses. Pour the Louis dressing over the crab and gar-
nish with stuffed olives.
Casaba Melon Salad
Cut casaba melon into balls with a French potato cutter
or cut into cubes. Peel and seed an equal quantity of
white grapes; add to melon, arrange in crisp lettuce leaves,
pour over all a French dressing, then sprinkle the top with
cottage or white cream cheese which has been pressed
through a potato ricer.
[326] MRS. DE GRAF'S COOK BOOK
Oyster Poulette
1 cup oyster liquor. Y teaspoon pepper.
1 cup thin cream. 2 cups oysters.
4 egg yolks or 2 whole eggs. Grating of nutmeg.
Yz teaspoon salt.
Heat oysters to boiling point in the oyster liquor
(chicken stock may be used). Beat the eggs, add the
cream and stir into the hot mixture. Cook over hot
water until the sauce thickens. Add seasonings and serve.
A cup of mushroom caps may be added just before the
eggs.
English Monkey
1 cup milk. 1 cup cheese cut in cubes or
1 egg. grated.
1 cup soft bread crumbs. 1 A teaspoon salt.
1 tablespoon butter. Paprika.
Heat milk and bread crumbs. When hot add beaten
egg, seasoning and cheese, stirring until the cheese is
melted. Serve on toast or crackers.
Curried Eggs
4 hard-cooked eggs. 1 teaspoon curry powder.
1 cup well-seasoned, medium 1 teaspoon lemon juice,
white sauce. 1 tablespoon onion juice.
Add curry powder to flour when preparing white sauce.
Cut eggs in quarters and pour sauce over them. Serve at
once. White fish, oysters, lobster, crab or shrimp may be
prepared in the same manner. Any well-seasoned stock
or oyster liquor may replace milk in making the white
sauce.
Eggs and Mushrooms
1 cup tomato sauce. Pepper.
1 cup mushrooms (fresh or 1 teaspoon Worcestershire
canned). sauce.
YL teaspoon salt. 4 eggs.
Simmer the mushrooms in the tomato sauce until ten-
der; add seasonings and the eggs which have been broken
in a bowl but not beaten. Stir gently with a fork until
eggs are cooked. Serve on toast. Allow an egg for each
person and additional sauce proportionately.
MRS. DE GRAF'S COOK BOOK [327]
Welsh Rarebit
1 cup cheese, grated. Paprika.
YL teaspoon salt. 2 tablespoons butter.
1 teaspoon mustard. 2 tablespoons flour.
1 teaspoon Worcestershire 1 cup cold milk,
sauce.
Melt butter; remove from fire; add flour, also mustard,
salt, paprika. Stir until well blended, then return to fire
and cook until frothy. Add cold milk and stir until some-
what thickened; add cheese and stir until melted. Do not
allow this mixture to boil after cheese is added. Serve on
slices of bread toasted on one side only, pouring the mix-
ture over the untoasted side. Sprinkle generously with
paprika and serve at once.
Lobster Wiggle
1 cup lobster. 1 teaspoon lemon juice.
1 cup peas. 1 A teaspoon salt.
1 cup thin milk or cream. Dash of red pepper.
2 tablespoons flour. Yi teaspoon chopped parsley.
2 tablespoons butter.
Melt butter; add flour, mix until smooth, then cook
until frothy and add milk; add the seasonings. Stir until
creamy, then add the lobster and cooked peas and cook 1
minute. Serve hot on buttered toast.
Scotch-Woodcock
One cup well-seasoned medium white sauce, to this add
2 tablespoons of essence of anchovies or anchovy paste,
and 4 hard cooked eggs cut into quarters. Pour over toast
and serve.
Chicken a la King
1 cup chicken broth. 3 cups cooked chicken.
1 cup rich milk or thin cream. 4 egg yolks or 2 whole eggs.
2 level tablespoons butter. YL green pepper, shredded.
2 level tablespoons flour. Yi pimento, shredded.
H teaspoon salt. 1 cup mushroom caps.
% teaspoon pepper. 1 teaspoon lemon juice.
Melt butter, add mushrooms and shredded green pep-
per and cook about 5 minutes over a slow fire so the butter
will not burn; add flour and seasonings, mix well, then
add cold chicken stock and milk, stir constantly until
[328] MRS. DE GRAF'S COOK BOOK
creamy. Set dish over hot water, add chicken sliced or
cut in cubes, and pimento; let cook until hot, then add well-
beaten eggs and seasonings. Serve on toast or in ramekins
or Swedish timbale cases.
Toasted Cheese Sandwiches
Cut rounds from white bread with a cooky cutter and
spread with butter that has been creamed enough to
soften it. Grate cheese over the slices and sprinkle with
paprika. Put 2 rounds together and brown in the oven
until crisp.
Oyster Scallop
2 cups cooked rice. 1 tablespoon corn starch.
2 cups fresh oysters. 1 tablespoon butter.
1 cup chopped celery. }/% teaspoon salt.
1 cup milk. Y 8 teaspoon pepper.
Make a white sauce of the butter, corn starch, milk, salt,
and pepper. In a baking dish, arrange alternate layers of
rice, oysters, celery and white sauce until dish is nearly
full, having a layer of rice cover the top. Bake for 20
minutes in a moderate oven.
Enchiladas
(A Recipe from Mexico City)
The sauce:
Wash and remove seeds from 6 large red chili peppers.
Cover with 4 cups of soup stock or water and simmer until
tender (about 1 hour). Strain; rubbing the chili peppers
through a coarse sieve. Melt 2 tablespoons of shortening,
add 2 cloves of garlic (which is to be removed when sauce
is cooked), add 2 tablespoons of flour; mix until smooth
and add chili mixture. Simmer until creamy.
The filling:
Mince 2 onions and J^ pound of Edam or Parmesan
cheese. Sprinkle with Spanish sage and a few drops of
tabasco sauce. Take the tortillas and dip each in the
hot sauce until heated through, sprinkle with the filling
and roll up like jelly roll. Place on a hot platter and
cover with the rest of the mixture, then pour over them
the chili sauce and garnish with olives. The tortillas can
be bought in the Latin quarter.
MRS. DE GRAF'S COOK BOOK [329]
Easy To Carry Hints in Camp Cookery
for Outdoor Enthusiasts
For the week-end camper cooking is comparatively
easy. Most of the food is prepared at home or purchased
en route, and boiled meat, boiled or fried eggs, tea and
coffee constitute most of the necessary cooking. The
week-end camping trip is sort of a prolonged picnic, and
if space is not too much of a factor and the party not too
large, very appetizing meals can be planned, containing
canned goods, bread, cake or cookies, which will require
very little preparation for satisfactory meals.
The regular camping trip of a week or more presents an
altogether different problem and necessitates considerable
cooking. Everyone is hungry. Out-of-door life certainly
develops an appetite and the amount of food a party of
healthy persons can consume is sometimes appalling to
the cook.
The success of an outing of this character depends
largely upon good meals. Poor cooking on a camping trip
has caused more unpleasantness among friends than any
other discomfort or inconvenience. No matter how
patient one is under extreme heat, mosquitoes, or the
many annoyances which are apt to arise, everyone will be
happy and forget their troubles if the "eats" are good and
plentiful. Regardless of how smoothly other things run,
if the food is not satisfactory, the trip will be somewhat
of a failure. There is one comforting thought, however,
which will encourage camp cooks we all know genuine
hunger is not critical and food will taste most appetizing
under camping conditions which would not be tolerated
at home.
The simplest food is the most appetizing and also the
best to eat and prepare. Good coffee will cover a multi-
tude of shortcomings, and put everyone in good humor.
To make really good coffee in camp is an art. One of the
first essentials is to have the coffee pot thoroughly washed
each time it is used. Let it stand open in a sunny place
when not in use. This is most important, otherwise the
[330] MRS. DE GRAF'S COOK BOOK
coffee will be bitter. Allow 1 rounding tablespoon of
ground coffee for each cup of water used, then allow 1
extra tablespoonful in the pot for good measure. Use
cold water and set the pot in a hot place and allow to
reach boiling point and boil three minutes, no longer; set
in a warm place, but not over the fire, add ^ cupful of
cold water and let stand 5 or 10 minutes before using.
The pot should be tightly covered, even taking care to
stop up the spout so that none of the aroma will be lost.
The y* cup of cold water is added last to clear the coffee.
Egg may be added instead, and if used should be mixed
with the ground coffee before adding any of the cold
water.
A clear, golden coffee will reward your efforts, which,
with canned cream and sugar will be hailed with joy. No
matter how weary and tired from a day's tramp, a good
cup of coffee will stimulate and rest one.
Baked beans, well cooked, make a good dinner. Dig a
hole large enough to hold several stones; heat them very
hot, also have a bed of coals. The beans should be soaked
over night in sufficient cold water to cover. In the morn-
ing drain off all water cover with fresh cold water and
bring to the boiling point and cook about > hour. Drain
again. Put a piece of salt pork or bacon in the bottom of
the bean pot or iron kettle, add beans, another piece of
salt pork or bacon. Mix seasoning of mustard (may be
omitted) salt, pepper, and either sugar or molasses, the
latter giving the best flavor; add a pint of hot water and
pour over beans; then cover beans entirely with hot water;
cover closely and set on top of hot coals; put the heated
stones on top, pack with dirt and make as nearly air-tight
as possible. Let cook all day about 8 or 10 hours. Be
sure and have a kettle or pot large enough to hold suffi-
cient water to completely cook the beans; otherwise they
will taste scorched.
If brown beans are preferred, they should be soaked
over night also, but they will not require so long a time to
cook, and the seasonings should be tomato sauce and
onions. A small fireless cooker is a great help on a long
camping trip.
A self-rising pancake flour is easy to carry and is most
MRS. DE GRAF'S COOK BOOK [331]
convenient for outing trips. These flours only require
an equal quantity of cold water and they are ready to
bake. With a small bed of coals, a griddle or heavy frying-
pan can be kept at a uniform heat, and if different per-
sons take a turn at frying them, this type of pancake will
make an easily prepared meal.
Perhaps the hardest task of all is to make the camp
bread, and to be able to make it well is one of the tests of
a good outdoor cook. The best utensil for baking in camp
is a shallow iron kettle with an iron cover, commonly
known as a "Dutch oven." Have a bed of coals, but rake
them to one side and set the kettle in the center; put in
the bread, cover and heap the coals on top and let bread
cook about % hour. One of the commonest faults with
camp cooking is having too much heat; the inexperienced
camper builds a big fire which creates a quantity of smoke
and makes cooking impossible. Hot coals are needed and
a well-built campfire will soon produce them. Avoid hav-
ing left-overs, for it is not easy to utilize them in camp
cookery. Have simple meals, but aim to have food well
prepared. Variety at each meal is not essential, but
variety is desirable each day. Beans served for several
meals in succession are certainly not appetizing.
Potatoes and fish may be wrapped in clean wet paper
and cooked in hot ashes.
If canned milk is used allow ^ milk to %J water for
cooking purposes. When milk is mentioned in a recipe it
means fresh milk or canned milk diluted in this propor-
tion.
Any food which is cooked in a frying-pan or kettle can
easily be managed over a campfire. If each person will do
their share of the cooking and the inevitable dish washing,
a camping trip will work no hardship on any one indi-
vidual.
Camp Bread
4 cups flour (1 quart) . 2 rounding tablespoons short-
2 level tablespoons baking pow- ening.
der. 1% (about) cups milk or half
2 teaspoons salt. milk and half water.
Mix all dry ingredients; rub in shortening with the
finger tips, and gradually add liquid, using a knife for
[332] MRS. DE GRAF'S COOK BOOK
mixing. Knead a little in the bowl, pat into shape, and
place in a greased iron kettle or heavy frying-pan; cover
closely, set over hot ashes or heated rocks, cover with hot
coals or rocks and bake about 30 minutes.
Corn Bread
4 cups corn meal. 2 cups of milk or half milk and
4 cups boiling water. half water.
2 teaspoons salt. 3 tablespoons melted shorten-
3 tablespoons sugar. ing.
2 level tablespoons baking pow- 2 eggs, well beaten,
der.
Pour boiling water over corn meal and let stand until
cool; then add remaining ingredients. Beat well and pour
into a heated iron kettle or frying-pan. Set over hot ashes
or heated coals until done. If baking powder and eggs are
not used you will have corn pone.
Camp Pot Pie
Any kind of meat may be used. Cut in medium-sized
pieces and dip in flour. Heat drippings or shortening in
a heavy kettle or frying-pan, add meat and brown on all
sides. If there is a quantity of meat, fry only a portion at
one time so all will be brown, then cover with boiling
water; cover tightly and set over hot ashes or a low bed of
coals for 2 or 3 hours. The meat should cook under the
boiling point, otherwise it will be tough. About an hour
before serving add seasonings and vegetables.
Camp Dumplings
2 cups flour. 1 teaspoon salt.
1 tablespoon (level) baking 1 cup milk,
powder.
Mix in order named and drop by spoonfuls on top of
boiling stew. Cover closely and cook about IS minutes.
These dumplings are very acceptable at the camp dinner.
Success depends upon having the liquid constantly boil-
ing and keeping kettle closely covered.
Camp Shortcake
Prepare one-half the camp bread mixture. Bake as
directed for bread. When cooked, split open, butter and
spread with sweetened fruit. A very easy dish to prepare.
MRS. DE GRAF'S COOK BOOK [333]
Suggestions for the Picnic Lunch
The picnic lunch affords an opportunity for much
thought and display in one's ability to prepare an appe-
tizing cold meal. The fact that the food must be in such
form that it may be easily carried limits the variety.
Sandwiches play the most important part on the picnic
menu.
Everyone is hungry, and while fruit is refreshing and
sweets are relished, after all it is the sandwich which
makes the lunch, and there should be several varieties.
Bread is better which is a day old. The dark breads,
such as graham, rye, Boston brown bread, and the various
nut breads made with baking powder, all offer variety.
Always cream butter well before putting upon the bread.
It will spread evenly and there will be no waste. It is
easier to spread butter on the bread before cutting each
slice. But if the sandwiches are to be cut in various
fancy shapes do not butter the bread until after it is cut,
otherwise there will be a waste of butter.
Cut bread very thin and try to put the slices together
in pairs if the filling is not added at once. If sandwiches
are to be cut in various fancy shapes, do not butter the
bread until after it has been cut or there will be a waste of
butter. Wrap sandwiches in waxed paper or wring a napkin
out of hot water and wrap around the prepared sandwiches;
then pack in a box closely covered and keep in as cool a
place as possible. If the crusts of bread are to be removed
set aside and later dry them out in a moderate oven, roll
and put in covered jars to be used for breading croquettes,
fish, etc., or for scalloped dishes. To make rolled sand-
wiches remove all the crust from a fresh loaf of white bread
and wrap the loaf in a damp cloth for several hours, keep-
ing in a cool place.
Cut in thin slices lengthwise, spread with creamed
butter and whatever filling desired and roll as for a jelly
roll, fastening together with a toothpick. If the loaf of
bread is large, 1 slice will make 2 sandwich rolls. Wrap
it in a waxed paper. If sliced, cooked meat is to be used
as a filling, it should be very tender and be sliced as thin
[334] MRS. DE GRAF'S COOK BOOK
as possible, and then each slice of meat should be cut in
several pieces. However, finely chopped meat is the best,
put through a food chopper or chopped in a chopping
bowl. All meat sandwich fillings should be well seasoned.
For corned beef use prepared mustard; for roast beef,
either Worcestershire sauce or horseradish; for tongue, a
thick mayonnaise and finely chopped pickles; for mutton
or lamb, add tomato catsup and chopped capers; for
chopped ham, a thick mayonnaise well seasoned with
mustard.
The different relishes make excellent seasoning for meat
sandwiches. Picalilli, chow-chow, chopped olives, walnut
catsup, etc., all add flavor and variety. For salad sand-
wiches make a very thick well-seasoned mayonnaise and
have the salad ingredients cut fine. Lettuce should be
very crisp and each leaf well dried before placing on the
bread. Relishes such as olives, pickles, radishes, celery or
salted nuts are very easy to carry. Sweets may be pro-
vided in cake, cookies, doughnuts or sweet sandwiches.
If the sandwiches are to be kept several hours before
serving, wrap them in oiled paper, or wring a napkin as
dry as possible out of hot water and wrap about the pre-
pared sandwiches, keeping them as cool as possible.
Coffee is easily managed by using the powdered, pre-
pared type which needs only hot water to make. Sugar
and powdered or canned milk are easily carried. If
lemonade is to be used, extract the lemon juice, make a
syrup of sugar and water, allowing % cup of sugar for
each lemon and enough hot water to dissolve it; boil 1
minute and add lemon juice, bottle. Add cold water when
wanted. Never pack fish sandwiches near other food,
and be sure each article of food is well wrapped or packed
so that it will not come in contact with other foods.
Much of the success of the picnic lunch depends upon the
appearance of the food, so careful packing is a necessity.
Olive Sandwich Filling
Chop olives, mix with enough thick mayonnaise to
make a paste, then spread on bread. Lettuce leaf may
also be added.
MRS. DE GRAF'S COOK BOOK [335]
Bacon Sandwich Filling
Have bacon cut very thin, cook until crisp and put
between slices of buttered bread while still warm. Wrap
in waxed paper.
Savory Ham Filling
1 cup finely chopped ham. 2 sour pickles, finely chopped.
% cup thick mayonnaise.
Mix and spread on thin slices of bread.
Egg Sandwich Filling
Shell hard cooked eggs; cut in two and remove yolks.
Chop the egg whites and put yolks through a sieve, com-
bine and add thick mayonnaise to make a paste. Chopped
stuffed olives may be added also.
Pimento and Cheese
1 small Neufchatel or breakfast 1 pimento, chopped,
cheese.
Moisten with thick mayonnaise.
Noisette Sandwiches
Use nut bread, spread with cream cheese and butter,
beaten together until soft enough to spread. Cover with
orange marmalade, then place plain slice of bread on top.
Cut in triangles.
California Sandwiches
Equal quantities of chopped seeded raisins and wal-
nuts. Flavor with a little lemon juice. Spread on graham
bread.
Ham and Egg Sandwich
1 cup chopped ham. % cup mayonnaise.
2 hard boiled eggs.
Shell eggs and chop very fine; mix ingredients. The
mayonnaise should be well seasoned with mustard.
Olive and Cheese Sandwich
Moisten finely chopped stuffed olives with a thick
mayonnaise dressing. Spread upon one-half the buttered
[336] MRS. DE GRAF'S COOK BOOK
slices of bread; the remaining slices are spread with cream
cheese, then press together in pairs.
Caviar Sandwich
For each tablespoon of caviar used, add a few drops of
onion and lemon juice, then mix well. Spread between
thin buttered slices of bread.
Sardine Filling
Remove bones and rub sardines to a paste. Season
with lemon juice and a little Worcestershire sauce.
Cheese and Walnut Sandwich Filling
1 small cream cheese. H cup finely chopped walnuts.
3^ cup butter. Salt and paprika.
Cream the butter, add cheese, nuts and seasonings.
Spread on unbuttered slices of bread.
Fig Sandwich Filling
Chop 1 cup of figs very fine, add a little water and cook
to a paste. Chop very fine J^ cup of blanched almonds,
add to the fig paste and season all with a little lemon
juice. Cool before using. Raisins or dates may be treated
in the same manner.
Cheese Sandwich Filling
2 tablespoons butter. ^ teaspoon dry mustard.
2 tablespoons flour. 1 cup milk.
^ teas oon salt. 1 cup cheese cut in cubes.
Melt the butter, add dry ingredients and mix until
smooth. Cook over a slow fire until frothy, then add cold
milk and cheese and stir until creamy. Cool and spread
between unbuttered slices of bread. The filling should be
as thick as the bread.
Prune Sandwich Filling
Drain and rub pitted cooked prunes through a coarse
sieve. For each cup mashed prunes add 1 teaspoon lemon
juice and 1 tablespoon orange marmalade.
MRS. DE GRAF'S COOK BOOK [337]
Candies
The base, or foundation, of all cream candies is fondant.
If directions are carefully followed fondant can easily be
made, and from this foundation an almost endless variety
of combinations. As sugar syrups are easily affected by
atmospheric conditions, it will be advisable to select a
clear day for making candies.
The following rules should be constantly kept in mind
when cooking syrup for fondant: Scald the saucepan be-
fore using, to be sure no odor or taste is left from previous
use. Never stir the syrup after the sugar has dissolved
and cooking has commenced. If stirred the finished
product will be granular. When testing the syrup, reduce
the heat under the saucepan or carefully remove from the
fire in order to prevent further cooking. Always cover
the saucepan until the boiling point is reached. If any
sugar has gathered on the saucepan, the steam created by
covering the utensil will remove it. Wash the hands in
cold water before kneading the fondant. Never attempt
to make a larger quantity at one time than recipe calls
for; even half that amount might be easier at first. If a
quantity is desired, make the recipe several times it will
be much more successful.
Fondant
To 4 cups of granulated sugar, J/ teaspoon of cream
of tartar, add 2 cups of boiling water. Mix carefully until
sugar is dissolved, to avoid any possibility of sugar grains
gathering on the sides of the saucepan. This is most im-
portant, and if sugar has gathered on the kettle carefully
wash it off with a damp cloth. If the saucepan is not kept
free of sugar the fondant will become grainy. Cover kettle
until boiling point is reached, then uncover and cook until
the syrup will form a soft ball (238 deg. F.) when dropped
in cold water. This will take about 10 minutes. When
cooked remove from the fire at once and set aside to cool
in the kettle in which it was cooked. The syrup should
cool evenly, so must not be poured into a cold dish. When
cool, but not cold, stir well with a flat wooden spoon until
[338] MRS. DE GRAF'S COOK BOOK
the syrup lias changed to a white, creamy mass, too stiff
to stir. Turn on to a moulding board and knead just as
you would bread. The lightness of the fondant depends
upon the amount of kneading it has received. Place in a
bowl or jar, cover with a damp cloth and set aside in a
cool place for several hours, when it will be ready for the
various types of cream candies. If well made, fondant
will be very white, glossy and satiny in appearance, and
should be as smooth as butter when rolled between the
fingers. Sometimes fondant will become grainy, or sugary,
and if this condition should happen put it in a saucepan,
add hot water to cover, stir until dissolved and cook again
to the soft-ball stage.
Maple Fondant
Maple fondant is made with 2 cups of brown sugar, 1
cup of maple syrup, ^ teaspoon cream of tartar and 1
cup of boiling water. Mix carefully and cook in the same
manner as the white fondant.
Cream Drops
Divide the fondant into several portions, using about
y cupful for each portion; place one part in a cup or
bowl and set in a pan of hot water until fondant is melted,
then flavor, color and drop from the tip of a teaspoon on
to a slightly greased paper. Each part should be flavored
and colored differently. These creams will harden at
once, but should not be removed from the paper for an
hour or two. Peppermint, wintergreen, chocolate, lemon
and orange are the best flavors to use. Perfectly harmless
vegetable colorings come in a paste form, and it recjuires
only a small amount to produce a delicate color. They
come in tiny jars and will last for several years, so are not
expensive.
Stuffed Prunes
A very satisfactory candy, easily made and good for
the children. Wash prunes well, then place in a steamer
over hot water until they become plump, but not soft or
broken. Cool, remove pit and stuff with vanilla or choco-
late flavored fondant. Roll the fondant in balls before
MRS. DE GRAF'S COOK BOOK [339]
stuffing prunes. Or fill prunes with marshmallows. For a
dinner confection, stuff prunes with salted almonds or
walnut meats.
Chocolate Creams
Flavor fondant and roll into small balls; set aside to
dry for an hour or more. Use a dipping or an unsweetened
chocolate for coating. Melt the chocolate over hot water
and do not keep over the fire after it has melted. Dip
each ball of fondant into the chocolate, using a candy
dipper or a fork. Do this quickly, so that too much choc-
olate is not coated to the fondant, for it will only run off
and spread as the candy dries. Set each cream on a
slightly greased or waxed paper to dry.
Walnut Creams
Flavor fondant, roll into small balls, then press half a
walnut meat on each side; set aside to dry. Pecans or
almonds may be used in the same manner.
Nut Bars
Knead chopped nuts into flavored fondant and make
into a roll about 2 inches thick and 5 or 6 inches long.
Cut off pieces about ^ inch thick and set aside to dry.
Cocoanut Bars
Knead cocoanut into flavored fondant; roll about 2
inches thick and several inches long and cut into % inch
slices.
Candied Orange Peel
Remove the skin from oranges in quarters; put in a
saucepan, cover with cold water and bring to the boiling
point. Simmer until tender. Drain; remove all the white
portion; cut in thin strips with the scissors; boil 1 cup of
sugar with ^ CU P f not water until it spins a thread when
dropped from the tip of a spoon; add the orange peel,
cook 5 minutes, drain from syrup and roll in granulated
sugar.
[340] MRS. DE GRAF'S COOK BOOK
Divinity Fudge
2 cups of sugar. 2 stiffly beaten egg whites.
% cup corn syrup. ^2 cup chopped walnuts,
^s cup water. 1 teaspoon vanilla.
Boil sugar, syrup and water, without stirring, until the
syrup becomes brittle (270 deg. F.) when dropped in cold
water. Pour over the beaten egg whites, add vanilla and
nuts. Pour into a greased plate, cool and cut in squares.
Peanut Butter Candy
2 cups sugar. % cup peanut butter.
Y cup milk. 1 teaspoon vanilla.
Bring sugar and milk to the boiling point and cook until
syrup forms a soft ball when dropped in cold water. Re-
move from the fire, add remaining ingredients and beat
until creamy. Pour into a buttered pan about an inch in
depth, cool and cut in squares.
Fudge
2 cups sugar. % cup milk.
2 squares unsweetened choco- 1 tablespoon butter,
late. 1 teaspoon vanilla.
Boil sugar, milk and chocolate until the syrup forms a
soft ball when dropped in cold water (238 deg. F.). Take
from the fire, add butter; set aside to cool slightly, then add
vanilla and stir mixture until it begins to thicken. Pour
at once into a buttered plate and cut into squares. Chop-
ped nuts may be added.
Nut, Date and Chocolate Sweetmeat
4 tablespoons maple syrup. % cup blanched almonds, cut
Y 2 lb. of "Dot" or dipping in shreds.
chocolate. 1 teaspoon vanilla.
1 package dates cut from seeds
and cut in small pieces.
Heat the syrup to boiling point, add chocolate and let
stand over hot water until chocolate is melted. Add
dates, nuts and flavoring. Mix until thoroughly blended
pour into a brick-shaped pan that has been lined smoothly
with oiled paper.
Press mixture into pan, spread oiled paper over top and
MRS. DE GRAF'S COOK BOOK [341]
over this place a board and weight. Let stand six hours
or longer to ripen. Remove from paper and cut in small
pieces.
Pinoche
1 cup brown sugar. 2 teaspoons vanilla.
1 cup granulated sugar. 1 cup chopped nuts ; pecans or
l /2 cup milk or thin cream. walnuts.
Add milk to sugar, stir until dissolved and boil until
syrup will form a soft ball when dropped in cold water.
Add nuts and flavoring and beat until creamy. Pour into
a buttered pan and when cool cut in squares.
Peanut Brittle
Take equal parts of sugar and peanuts which have been
roasted, shelled and broken. Melt sugar in an iron frying
pan over a slow fire until a golden syrup is formed. It
will be necessary to stir this constantly. As soon as the
syrup begins to color remove from the fire; the heat of the
pan should finish the cooking; then add the peanuts, mix
and pour on an ungreased platter. When cold and hard
break into pieces.
Glace Nuts
Halves of walnuts, pecans, almond or Brazil nuts are
dipped into the melted sugar just before it turns brown.
Drop each coated nut on a greased plate to cool and
harden.
[342] MRS. DE GRAF'S COOK BOOK
Invalid Cookery
OOD for the sick and convalescent should be care-
fully prepared and daintily served. The attractive
appearance has much to do towards tempting a
capricious appetite. In severe cases of sickness
the physician in charge usually prescribes the diet, and
regardless of the wishes or cravings of the patient the
doctor's orders should be carried out implicitly. In mild
cases of sickness or during convalescence, nutrious and
easily digested food is required to bring the body back to
its normal condition.
While there is no effort on the part of the patient that
would seem to require energy foods, nevertheless the body
requirements are almost the same during illness as in
health. After a long acute illness a convalescing patient
may require more food than when perfectly well in order
to bring the body back to its normal condition, and also
supply the daily food requirements. If insufficient fuel
food is supplied during illness the body will have to draw
upon its own reserve which will weaken the patient and
make recovery slow.
The foods selected should be easily digested and assimi-
lated in order to place no undue tax upon the system.
Milk in some form, either plain or in combination with
cereals, eggs, etc., is one of the most valuable foods for
the invalid's tray.
Gruels are easily digested and assimilated but unless
taken in quantities will not supply sufficient nutriment.
Their chief value is to allay hunger, often imaginary on
the part of the patient.
Beef juice has very little fuel value unless taken in
quantity. As it is not as palatable as broth or beef tea
it is usually served in small portions.
Broths and clear soups contain little nutriment but are
relished for their soothing qualities if served hot, and
refreshing if served cold. When some thickening medium
such as eggs or cereals are added to any of these gruels
or broths their food value increases.
MRS. DE GRAF'S COOK BOOK [343]
Gluten Bread
1 cup water. }/% teaspoon salt.
l /i cup lukewarm water. 2 cups gluten flour.
% cake compressed yeast.
Soak yeast cake in lukewarm water until soft. Scald
water and cool to lukewarm, then add yeast; salt, and grad-
ually beat in the flour until dough is too stiff to handle,
then knead thoroughly, using more flour if necessary. Be
sure the water is only lukewarm otherwise the mixture
will be sticky and hard to handle. Shape into a loaf and
place in a greased pan. Let stand in a moderately warm
place until the loaf doubles in size. Bake about 45 min-
utes in a hot oven.
Oatmeal Gruel
Y^ cup rolled oats. H teaspoon salt.
1^5 cups boiling water.
Mix ingredients and cook directly over the flame for
5 minutes, then over hot water for one hour. Strain, then
reheat, adding milk or cream as desired.
Cornmeal Gruel
2 tablespoons corn meal. 4 tablepoons cold water.
1 tablespoon flour. 2 cups boiling water.
y% teaspoon salt.
Mix corn meal flour and salt with the cold water to a
smooth paste, then add to the rapidly boiling water,
stirring constantly. Cook over a low fire about 2 hours.
Dilute to desired consistency with hot milk or cream,
then strain.
Farina Gruel
2 tablespoons Farina. 1 cup hot milk.
3^ cup cold water. ^ teaspoon salt.
1 cup boiling water.
Mix Farina with cold water, then add to salted boiling
water. Cook directly over the fire 5 minutes, then over
hot water 30 minutes. Add the hot milk and serve. The
gruel may be poured over 1 well-beaten egg.
Beef Tea
1 pound of round steak. ^ teaspoon salt.
2 cups cold water.
[344] MRS. DE GRAF'S COOK BOOK
Wipe steak with a damp cloth. Remove all fat and cut
into half-inch cubes. Put meat into a quart glass fruit-jar,
add cold water and let stand half an hour to extract the
juice. Adjust rubber band and cover tightly on jar and
set on a rack or plate placed in the bottom of a large
kettle. Surround with cold water and gradually heat
until water is hot but not boiling. Keep hot for about
2 hours. Strain and cool. Remove all fat, reheat, season
and serve in hot cups.
Beef Juice
1 pound of top round steak.
Wipe meat and remove all fat. Broil about 1 minute
on each side to start the juices, then slash meat both
lengthwise and crosswise that more juice may be extracted.
Squeeze out the juice in a press, lemon squeezer or potato
ricer. Pour into a hot cup, season slightly with salt and
serve. Very little of this juice can be relished at one time,
one-half a cupful or less.
Mutton or Beef Broth
The cheaper cuts of meat should be used. For each
pound of meat and bones allow 4 cups or 1 quart of cold
water, 1 teaspoon of salt. Wipe the meat, remove skin
and cut into small pieces. Have bones well-cracked, and
broken. Put into a kettle, add cold water, and let stand
30 minutes to extract the juices. Add salt and gradually
heat to simmering point. Keep below boiling point about
4 hours or until meat is very tender. Strain and cool.
Remove fat. Reheat in a double boiler or over hot water,
season and serve. Broths should be made a day before
serving so that all the fat may be easily removed. Cooked
rice or pearl barley may be added to the strained broth.
Chicken Broth
Dress chicken and remove all skin and fat. Cut as for
a fricassee, then proceed as for mutton broth.
Scraped Beef
Secure top round steak. Lay meat on a board and with
a silver spoon scrape off the soft part until nothing re-
MRS. DE GRAF'S COOK BOOK [345]
mains but the stringy, tough fiber which is discarded.
Make into flat, small cakes and broil. Add salt after
meat is cooked. Serve with toast.
Prune Custard
Yz cup prune pulp. 1 teaspoon melted butter.
3^ cup milk scalded. 1 egg beaten.
1 tablespoon sugar.
Prepare prune pulp by pitting and rubbing cooked
prunes through a coarse sieve. Add all ingredients to the
prune pulp. Pour into two buttered custard cups, set in
a pan of hot water and bake in a moderate oven until
firm. Other fruit pulp may replace the prunes.
Fruit Whip
3 tablespoons fruit pulp. % teaspoon lemon juice.
1 egg white. 1 tablespoon powdered sugar.
Use fresh or cooked fruit or jelly. Rub the fruit through
a coarse sieve. Beat the white of the egg with a whip
egg beater until very firm; fold in the fruit pulp and sugar.
If cooked fruits or jelly are used the sugar will not be re-
quired. Serve with a custard sauce.
Malted Milk Custard
2 tablespoons Malted Milk 1 egg well beaten.
Powder. 1 cup hot water.
Put malted milk powder in a bowl; add just enough of
the hot water to make a smooth paste free from all lumps.
Gradually add the remainder of the water. Pour this over
the well-beaten egg. Pour into buttered custard cups, set
in a pan of hot water and bake in a moderate oven until
firm in the center.
Blanc Mange
Y^ cup milk. 1 egg white.
1 level tablespoon cornstarch. y teaspoon vanilla.
1 tablespoon sugar.
Scald milk in a double boiler or over hot water. Mix
sugar and cornstarch until well blended; add the scalded
mi k slowly to the cornstarch mixture, stirring constantly.
Return to a double boiler and cook until thick, stirring
constantly. Then cook about 20 minutes, stirring fre-
quently. Beat the white of the egg until stiff and fold
[346] MRS. DE GRAF'S COOK BOOK
into the cornstarch mixture. When partially cool add
vanilla and pour into wet molds or custard cups. Chill
thoroughly before unmolding. Serve with a custard
sauce, cream or fresh mashed fruit.
Chocolate Blanc Mange
Add 1 tablespoon of ground chocolate to the cornstarch
and sugar mixture, and proceed as for plain Blanc Mange.
Serve with whipped cream.
Fruit Blanc Mange
Substitute fruit juice for the milk and proceed as for
plain Blanc Mange. Serve with whipped cream or a
custard sauce.
Snow Balls
H cup rice. y% teaspoon salt.
1 cup milk.
Wash rice thoroughly in several waters. Put milk and
rice in a double boiler and cook until milk is absorbed
and rice is tender. Dip custard or egg cups in cold water
then pack with rice and turn out at once on a serving
plate. Sprinkle with powdered sugar and serve with
whipped cream.
Baked Custard
Yz cup milk scalded. 1 tablespoon sugar.
1 egg or 2 yolks. M teaspoon vanilla.
Scald milk in a double boiler; beat egg slightly, add
sugar, then add hot milk and vanilla. Pour into buttered
custard cups and set in a pan of hot water and bake in a
moderate oven until custard is firm.
Fruit Meringue
1 cup fruit pulp. 1 egg separated.
1 tablespoon sugar. Fine dry bread crumbs.
Press any cooked fruit through a coarse sieve. Heat
fruit pulp, add sugar and beaten egg yolks. Butter cus-
tard cups and cover the bottom and sides with bread
crumbs. Pour in the fruit mixture and bake in a moderate
oven until firm. Beat egg whites until stiff, gradually
MRS. DE GRAF'S COOK BOOK [347]
add 1 tablespoon of sugar. Place in top of pudding and
return to a moderate oven and brown slightly. Serve cold.
Charlotte Russe
YZ cup whipping cream. Lady fingers.
1 tablespoon sugar. Mashed cooked fruit.
Whip cream, add sugar. Fill individual dishes one-
third full of mashed fruit, then line the dish with lady
fingers and fill with the whipped cream.
Prune Toast
Heat ]/2 cup prune juice; add juice of X orange and
X cup cooked, pitted prunes. Mix 1 teaspoonful corn-
starch with enough cold water to dissolve; add to hot
prune mixture and cook over hot water ten minutes. Pour
over buttered toast. A nice breakfast dish or, if garnished
with whipped cream, it makes a dessert.
Fruit Betty
Moisten 1 cup soft bread crumbs with 2 tablespoons
melted butter. Use 1 cup mashed cooked fruit. Put the
buttered crumbs and fruit in a baking dish in alternate
layers. Sprinkle each layer with tablespoon sugar and a
little lemon or orange juice. Pour over 1 cup fruit juice
and bake in a moderate oven about twenty minutes.
Serve hot with cream or top milk.
INDEX
APPETIZERS 49
Anchovy Eggs 50
Paste 50
Caviare and Egg Canape 50
Cheese Relish 51
Crab Canape 49
Cream Cheese Canape 49
Fruit Cocktail 41-42
Grated Cheese Canape 49
Lobster Cocktail 49
Oyster Cocktail 51
Sardine Canape 49
Shell Fish Canape 49
Smoked Salmon Canape 50
Stuffed Eggs 51
Crab Louis 325
APPLES (see Fruits) 276
B
BACON, Broiled.. . 103
Fried 103
BAKING 18
BEEF 91-98
BEVERAGES.. 32
Beef Tea 32
Chocolate 33
Cocoa 33
Coffee 32-33
Tea 32
BEVERAGES COLD 34
California Punch 37
College Punch 37
Fruit Cup 36
Fruit Punch 36
Grape Punch 37
Honolulu Fizz 35
Lemon Whey 36
Orangeade 37
Orange Julep 35
Southern Punch 36
Pineapple Lemonade 37
[350] INDEX
BISCUIT (see Breakfast Breads) 206
BISCUIT DOUGH DESSERTS 279
BOILING 16
BOILED DINNER 17
BRAISING 17
BREAD, Helpful Hints on 186-187
Boston Brown 198
Bran 190
Camp 331
Entire Wheat 189
Gluten Bread 343
Gingerbread 198
Golden Cora 213
Graham 190
Nut 197
Prune 188-197
Raisin 188
Rye 191
Sandwich 197
Spoon 213
Toast 196
French 196
Milk 196
With Yeast 187
Without Yeast 197
BREAKFAST 64
BREAKFAST BREADS 200
Biscuits 206
Baking Powder 207
Butter Buns 209
Cheese 208
Cinnamon 210
Corn Meal 209
Dinner 208
Emergency 207
Entire Wheat 208
Graham 209
Luncheon 208
Maple Nut 209
Savory 208
Scones 210
Surprise 209
Griddle Cakes 202
Bread 203
Cereal 203
Corn 203
French Pancake 204
Rice 203
Sour.. . 203
INDEX [351]
BREAKFAST BREADS Continued
Muffins 211
Berkshire 211
Bran 212
Corn Meal and Rice 213
Entire Wheat 211
Fruit 212
Golden Corn 213
Graham 211
Nut 212
Popovers 211
Rice 214
Rolled 214
Rye 211
Sally Lunn 212
Southern Corn 212
Waffles 200
Cereal 205
Corn Meal 204
Entire Wheat 205
Rice 205
Sour Milk 204
Sweet Milk 204
C
CAKE 228-236
Angel 237
Apple 233
" Sauce 233
Boston Cream 234
Cheese 224
Chocolate 238
" Roll 239
Coffee 192
" Brioche 194
" Plain 192
" Quick 233
" Rusk 194
" Tea Ring 192
" Wreath 193
Cream Puffs 250
Crumb 235
Devil's Food 231
Eclairs. 250
Foundation Recipe 230
Fruit Christmas 232
Golden 231
Jelly Roll 235
King 235
Lady Finger 234
One Egg Chocolate 231
JC. 1
fi
[352] ]NDEX
CAKE Continued
Pound 232
Prune 233
Quick 233
Spice 232
Sponge Plain 238
True 238
Walnut 230
White 230
CAKE FILLINGS 240
Chocolate French Cream 245
Mocha 246
Cocoanut Cream 245
Cream Royal 245
French Cream 244
Felly 246
,ady Baltimore 244
Macaroon 244
Marshmallow 244
Mocha Butter 246
" Cream 245
Nut Caramel 244
Orange 245
Pineapple 245
Prune 246
Strawberry 247
Tutti Frutti 246
Waldorf 244
Walnut 244
" Cream 245
CAKE ICINGS 240
Boiled 242
Caramel 243
Chocolate 243
Confectioners' 242
Creole 243
Divinity 243
Quick 242
CAMP COOKERY. . . 329
Bread 331
Corn Bread 332
Dumplings 332
Pot Pie 332
Shortcake 332
CANAPES , 49
Caviare and Egg . . 50
Crab 49
Cream Cheese 49
Grated Cheese 49
Lobster... 49
INDEX [353]
CANAPES Continued
Sardine 49
Shell Fish 49
Smoked Salmon 50
CANDIES... . 337
Candied Orange Peel 339
Cocoanut Bars 339
Creams Chocolate 338
Drops 338
Walnut 339
Divinity Fudge 340
Fondant 337
Fudge 340
Nut Bars 339
Peanut Brittle 340
Stuffed Prunes 338
Sweet Meats 340
CANNING FRUIT.. . 312
Time Table 314
CANNING VEGETABLES 307
Asparagus 3 10
Green Peas 310
Lima Beans 311
String Beans 310
Tomatoes 310
Time Table 309
CEREALS Time for Cooking 66
Directions for Cooking 67
Gruel Cornmeal 343
- Farina 343
Oatmeal 343
Rice Boiled 68
" Oriental Method 69
CHAFING DISH COOKERY 323
Chicken a la King 327
Curried Eggs 326
Eggs and Mushrooms 326
English Monkey 326
Lobster Wiggle 327
Oyster Scallop 328
Scotch Woodcock 327
Toasted Cheese Sandwich 328
Welsh Rarebit 327
CHEESE 118
Biscuit 208
Baked with Rice 123
Cake 224
Cream Cheese Canape 49
Croquettes 121
[354] INDEX
CHEESE Continued
English Monkey 326
Fondu 125
Gnocchi 126
Grated Cheese Canape 49
Macaroni 122
Omelet 78
Pineapple Salad 325
Relish 51
Roquefort Dressing 175
Salad Dressing 174
Sandwich 336
Sauce 161
Spaghetti a I'ltalienne 123
Scotch Woodcock 327
Toast and Bacon 122
Toasted Sandwiches 328
Walnut Sandwiches 336
Welsh Rarebit 336
CHICKEN . 104
A la King '. 327
Au Gratin 133
Casserole 108
Croquettes 138
Fricassee 107
Fried 109
Maryland 109
Oven Cooked 109
Oyster Pie and 132
Paprika 109
Pie 108
Roast 107
Stewed 108
CHOCOLATE 33
Cake 238
Filling 245-246
Roll 239
CHOWDERS 62
CLAMS, Creamed 89
Chowder 62
Panned 89
Steamed 89
COBBLER FRUIT 280
COCKTAILS, Crab 49
Fruit 41-42
Lobster... 49
INDEX
[355]
COCKTAILS Continued
Oyster 51
Sauce 51
COCOA 33
COFFEE 32-33
Cakes 192-194
COOKIES AND SMALL CAKES 248
Cream Puffs 250
Doughnuts 254
Dropped 254
Raised 195
Drop 252
Eclairs . 250
Ginger 253-254
Hermits 253
Kisses 250
Meringues 250
Rolled Oat . 252
" Macaroons . 252
" Wheat 253
Sponge 251
Sugar 251
Walnut Wafers 253
CRAB 90, 325
Deviled 90
Louis 325
Newberg 90
CRANBERRIES JELLIED 302
CREAM TO WHIP 282
CROQUETTES 138
Cheese 136
Chicken 138
Fish 137
Ham 137
How to Fry 137
Macaroni 139
Meat 137
Potato 138
Rice 138
Sauce for Brown 137
" " White ... 137
To Shape 136
CROUTONS 61
CULINARY TERMS AND METHODS 14
CUSTARDS 256
Baked 258
Caramel 258
Chocolate 258
Cocoanut ... 259
[356] INDEX
CUSTARDS Continued
Floating Island 259
How to Make 256
Maple 259
Mocha 259
Rice 261
Sauce 167
Soft 257
D
DEEP FAT FRYING 134
DESSERTS OF BISCUIT DOUGH 279
Cobbler Fruit 280
Dumplings Fruit 279
Prune 279
Fruit Roll Steamed 280
Shortcake Old Fashioned 279
Turnovers Orange 279
DESSERTS FROZEN 292
Biscuit Tortoni 295
Frozen Custard 294
" Meringues 296
" Pudding 294
Ice Cream Bisque 295
Chocolate 294
Fruit 294
French 294
Philadelphia 294
Mousse Fruit 294
Maple 295
Parfait Pineapple 296
Sherbet 295
. Water Ice 295
DESSERTS OF GELATINE 282
Apple Snow 286
Butterscotch Rice 285
Caramel 283
Charlotte Russe Banana 284
Mocha 284
Lemon 283
Mock Biscuit Tortoni 285
Orange 283
" Bavarian 285
Spanish Cream 284
DESSERTS OF WHIPPED CREAM 287
Bavarians Fruit 288
Charlotte Russe 288
" Raisin 290
" Surprise 290
Cream Whips 289
INDEX [357]
DESSERTS OF WHIPPED CREAM Continued
Fruit Cream Molded 290
Marshmallow Cream 291
Strawberry 289
Rice Dainty 290
Strawberry Whip 291
DINNER MENUS 321-332
DINNERS HOLIDAY 320
DOUGHNUTS 254
Dropped : 254
Raised 195
DRESSINGS.. 110
Bread 110
Celery 110
Chestnut 110
Oyster 110
Prune 110
DRIED BEEF Creamed with Spaghetti 132
DUCK Roast 109
DUMPLINGS, Camp 332
Drop 210
Fruit.., . 279
E
ECLAIRS 250
EGGS 70
A la King 74
Anchovy 50
Asparagus, with 73
Baked with Cheese 75
" Mashed Potatoes 73
in Potato Cases 73
Benedict 73
California 124
Creole 75
Curried 74-326
Food Value 70
Fried 73
Hard Cooked 71
Marine 74
Mushrooms, with 326
Poached 72
" with Cheese 122
" Spinach 72
Sandwich Filling 335
Scrambled 72
with White Sauce 72
Serving 70
[358] INDEX
EGGS Continued
Shirred Creole 74
Soft Cooked 71
Stuffed '. 51
To Pack 75
ENCHILADAS 328
EVERYDAY MISTAKES IN COOKING. . 19
FARINA 66
Gruel 343
Spanish 125
FAT 28
Deep Fat Frying 134
To Render 29
Value in the Diet 28
FISH COOKERY 84
Au Gratin 13?
Baked 86
" with Stuffing 84
Balls 90
Boiled 87
Broiled .' 88
Codfish Creamed 90
Crab Louis 325
Creamed 88
Croquettes 88
Escalloped 86
Fillets 87
Fried 87
Lobster Wiggle 327
Oysters Creamed 89
Fried 89
Omelet 79
Panned 89
Poulette 325
Scalloped 89-328
Stew 88
With Bacon 89
Pie ... 86
Salt 90
SautSed 87
Shell Fish 86
Steamed 87
FRITTER BATTER 136
Banana 139
Celery 139
Corn 139
FROZEN DESSERTS . . , 292-295
INDEX [359]
FRUIT FRESH 38
Bananas 42
Cocktail 41-42
Cocktail Sauce 42
Grapefruit in Sections 40
to Remove Pulp 40
Melon 41
" Cocktail 41
Orange in Sections 40
to Remove Pulp 40
Oranges Sliced 41
Peaches Sliced 41
Strawberries au Naturel 41
FRUIT COOKED 276
Apples 276
" Baked 276
" Coddled 278
" Glazed 277
" with Raisins 278
" Ginger 277
" Jellied 277
" Sauce 278
" Spiced 318
Cranberries Jellied 302
Prune Juice 43
Prunes Stewed . . 42
G
GAME 104
Roast Duck 109
GARNISHES 44
GELATINE DESSERTS 282-285
GIBLET SAUCE Ill
GNOCCHI 126
GRIDDLE CAKES 200-202
GRILLING... 18
H
HAM, Baked 101
Broiled 103
Fried . . 103
Sandwich Egg 335
Savory 335
HOLIDAY DINNERS.. . 320
Menus.. ..321-322
[360] INDEX
I
ICE CREAMS 292-295
ICINGS CAKE 240
INVALID COOKERY.. . 342
Beef Tea 343
" Juice 344
" Scraped 344
Bread Gluten 343
Broth Beef 344
Chicken 344
Mutton 344
Desserts 345-347
Blanc Mange 345
" Chocolate 346
" Fruit 346
Charlotte Russe 347
Custard Baked 346
Malted Milk 345
<. " Prune 345
Fruit Betty 347
" Meringue 346
" Whip 345
Junket 260
Prune Toast 347
Snow Balls 346
Gruel 343
Cornmeal 343
Farina 343
Oatmeal.. 343
J
JAM 298
Currants Bar le due 304
Fig 304
Gooseberry 304
Marmalade Apple 304
Golden 305
Orange 305
Pineapple and Orange 306
Plum Butter 304
Peach 304
Raisin and Apple Conserve 305
Rhubarb 302
Strawberry 303
Conserve 303
Sunshine 303
JELLY 298
Apple 302
" Mint 302
Crabapple 302
INDEX [361]
JELLY Continued
Cranberry 302
Currant 301
and Raspberry 301
Grape 301
Loganberry 301
Plum 302
JUNKET 260
K
KIDNEY SAUTE 102
KISSES 250
L
LAMB 99-100
LEFT-OVERS-Use of 127
Chicken au Gratin 133
Chicken and Oyster Pie 132
Corned Beef Hash 131
Cottage Pie 131
Dried Beef Creamed 132
with Spaghetti 132
Fish au Gratin 133
Green Peppers Stuffed 132
Lamb Curry 131
Omelets 76-81
Meat au Gratin 133
" Pie 132
" Pie Crust 210
" Reheating Roast 131
Scalloped 132
Pie Cottage 131
" Meat 132
Rissoles 133
Sweetbreads Creamed 133
Timbales 117
Tongue Piquante 133
LIVER AND BACON 103
LOBSTER 90
Deviled 90
Newberg 90
M
MACARONI and Cheese 122
Salad 181
Croquettes 139
MARMALADE 298
MAYONNAISE DRESSING... . 173
[362] INDEX
MEASUREMENTS 13
MEAT 91
Bacon 103
Broiled 103
Fried 103
Beef, Au Gratin 133
Boiled 97
Braised 96
Broiled 94
Brown Stew 98
Casserole 97
Corned 98
Dried 132
Hash Corned Beef 131
Juice 344
Loaf Creole 123
Roast 93
" Pot 93
Steak Broiled 94
Broiled Flank 95
" Pan Broiled 94
Planked 95
" Pounded Round 96
" Stuffed 95
Tongue Braised 102
Piquante 133
Ham, Baked 101
Broiled 103
Fried 103
Kidney Saut6 102
Lamb, Boiled 99
Chops Breaded 100
Broiled 94
Curry 131
Roast 93
" Breast 99
Stew 99
Liver and Bacon 103
Pork Shoulder 100
Tripe 101
" Broiled 102
Veal Cutlets, Breaded 100
" Roast 93
Sweetbreads 101
Broiled 101
MEAT SUBSTITUTES 118
Baked Rice and Cheese 123
Boston Baked Beans 120
Cheese Croquettes 121
Cheese Fondu 125
Corn Pudding 124
INDEX [363]
MEAT SUBSTITUTES Continued
Farina Spanish 125
Gnocchi 126
Meat Loaf Creole 123
Poached Eggs California 124
Poached Eggs Cheese Sauce 122
Pink Beans Spanish 120
Polenta 124
Rice and Meat Loaf 125
Rissotto No. 1 121
No. 2 121
Spaghetti a 1'Italienne 123
Stuffed Peppers 123
Tamale Loaf 124
MENU BUILDING 25
MENUS 27
MERINGUE 224
for Pie 224
for Pudding 224
Uncooked 267
or Kisses 250
MINCE MEAT 224
MUFFINS.. . 211
O
OMELETS 76
Asparagus Tip 78
Banana 81
Bread 80
Cheese 78
Combinations for 80
French 80
Green Pepper 79
Ham 79
How to Make 76
Italian 78
Jelly 81
Oyster 79
Puffy 77
Spanish 80
Strawberry 81
Sweet 81
Tomato 79
OVEN REGULATION 22
OYSTERS, Cocktail 51
Creamed 89
Fried 89
Omelet.. 79
[364] INDEX
OYSTERS Continued
Panned 89
Poulette 325
Scalloped 89-328
Stew 88
With Bacon 89
P
PANCAKE French 204
PASTRY 216
Flaky 218
Plain 218
PASTRY DESSERTS 281
Apple Roll 281
Banbury Tarts 281
Fruit Tarts 281
PEPPERS Stuffed 123
PICKLES 315
Apple Chutney 318
Apples Spiced 318
Cantaloupe 315
Chilli Sauce 317
Cucumber Sour 316
Sweet 317
Dill 318
Garnish for 48
Mustard 318
Pears Sweet 316
Piccalilli 317
String Beans 316
Tomato Catsup 317
Watermelon 315
PIES 216
le 221
Tart 221
Apricot Tart 220
Butterscotch 219
Custard 221
Cranberry 222
Date 222
Fruit Canned 224
Lemon 220
Meringue for 224
Mince Meat 224
Orange Souffle 219
Pumpkin 220
and Nut 222
Prune 222
" Cream . 223
Apple
INDEX [365]
PIES Continued
Raisin 223
Rhubarb 223
Squash 220
Strawberry Tart 221
POLENTA 124
POPOVERS 211
POTATOES 152
Baked. . . 152
" with Sausage 156
Balls 153
Boiled for Mashing 152
Casserole. 154
Creamed with Eggs 157
Quick 157
Duchess 153
Escalloped 156
with Bacon 155
Franconia 153
French Fried 153
Glazed 156
In Half Shell 155
Lyonnaise 157
O'Brien 156
Pancake 156
Puffs 153
Souflte 156
Steamed 153
Stuffed with Ham 155
Sweet 157
Boiled 157
Candied 158
Carameled 158
Cones 158
Glazed 158
Mashed 158
Steamed 157
POULTRY 104
POULTRY DRESSING.. . 110
Bread 110
Celery 110
Chestnut 1 10
Oyster 110
Prune 110
PUDDINGS 267
Apricot 267
" Souffle 260
Blanc Mange 264
u Chocolate... . 264
[366] INDEX
PUDDINGS Continued
Blanc Mange, Orange 264
" u Pineapple 264
Bread 271
and Butter 275
Brown Betty 274
Butterscotch 273
Caramel 274
Chocolate 274
Cocoanut 273
Custard 273
Fruit 274
Maple. 274
Variations of 271
Cabinet 267
Cake 257
Carrot 269
Cereal 263
Chocolate 270
Supreme 265
Cornstarch 264
Cottage 269
Custard 256-259
Date 265
Fruit 270
Cobbler 267
Cup 267
Custard Sauce 259
Supreme 266
Indian 271
Junket 260
Peach 267
Pears Stuffed 267
Plum 269
Prune Whip 260
Prunes Delmonico 266
Puffs 271
Raisins and Bananas 266
Rice 261
Butterscotch 285
Cakes Sweet 262
Custard 261
Dainty 290
Fruit 262
Molded 268
Steamed 261
Shortcake Old Fashioned 279
Sweet 268
Tapioca Cream 262
Fig 262
Thanksgiving 265
INDEX [367]
RADISHES for Garnish 48
RELISHES 315
RICE 68
Boiled 68
" Oriental Method 69
Butterscotch 285
Cakes Sweet 262
Custard 261
Dainty 290
Fruit 262
Molded 261
ROAST MEAT 93
ROASTING 17
ROLLS 189
Cinnamon 193
Clover Leaf 189
Dinner 189
Entire Wheat 189
Graham 190
Hot Cross 194
Lady Finger 189
Parker House 188
Rusk 194
Sweet 193
Tea 189
Rye 191
S
SALAD, COMBINATIONS 183-184
SALADS, for Each Day in the Week 171
SALADS, Value in the Diet 168
SALADS, Beets, Stuffed 180
California 179
Casaba Melon 325
Celery Stuffed 182
Cheese and Pineapple 325
Cucumber and Pimento 179
Fruit 180
" and Celery 180
Macaroni 181
Orange 180
" Jelly 180
Pimento and Cheese 178
Potato 181
Prune and Cottage Cheese 182
Tomato Jelly 181
" and Spinach 178
" Stuffed No. 1 178
[368] INDEX
SALADS Continued
Tomato Stuffed No. 2 179
" No. 3 179
Waldorf 178
Watermelon 181
SALAD DRESSINGS .168
Chantilly 173
Cheese Cream 174
Roquefort 175
Cooked 176
Cream 176
French 174
Fruit .176
Horseradish 175
Italian . . 175
Louis Plain 176
Rich 173
Mayonnaise 173
Parisian 175
Pepper Green 174
Pineapple 177
Russian 174
Vinaigrette 175
SANDWICHES 333
Bacon 336
California 336
Caviare 335
Cheese 335
Cheese and Walnut 336
Egg 335
Fig 336
Ham and Egg 335
Noisette 335
Olive 333
Olive and Cheese 335
Pimento and Cheese 335
Prune 336
Sardine 336
Savory Ham 335
Shell Fish 86
SAUCE, Louis Cocktail No. 1 51
No. 2 51
SAUCES 159
Savory 161
Allemande 161
Bechamel 162
Bread 163
Brown 163
Caper 162
Celery 161
INDEX [369]
SAUCES Continued
Cheese 161
Cream 161
Cream Curry 163
Drawn Butter 162
Egg 161
Giblet. Ill
Horseradish 163
Mint 164
Mustard Hot 164
Cold 164
Onion 161
Paprika 164
Piquante 163
Poulette 162
Savory 159
Tartare Hot 162
Cold 165
White 160
Fish 164
Anchovy 164
Maitre d'Hotel Butter 164
Mock Hollandaise 165
Meuniere 165
Oyster 165
Shrimp 165
Tartare Cold 165
Hot 162
Sweet. 165
Apricot 167
Chocolate Hot 166
Sultana 166
Custard 167
Foamy 166
Fruit 167
Hard 166
Marshmallow 165
Nutmeg 167
Orange 167
Sabayon 166
Strawberry 166
Vanilla 167
SHORTCAKE, Camp 332
Old Fashioned 279
Sweet 261
SIMMERING 16
SOUFFLES 1 14
Asparagus 116
Carrot 116
Chicken.. . 115
[370] INDEX
SOUFFLES Continued
Fish US
9 Ham US
Potato 116
Spinach 116
SOUP 54
Broth Chicken 3
" Beef 3
Mutton 3
Brown Stock 58
Chowder Clam 62
Corn 62
Fish 62
Consomme 60
Cream Foundation Recipe 60
Tomato 61
Creole 59
Emergency 60
Julienne 59
Mulligatawny 58
Onion 59
" and Potato 62
Oxtail 59
Split Pea 61
Without Stock 57
SPAGHETTI A L'lTALIENNE 123
SUPPERS Suggestions for 323
SWEETBREADS 101
Broiled 101
T
TAMALE LOAF 124
TEA Composition of 32
TIMBALE, Cases 136
Savory 117
Vegetable 117
TOAST 196
French 196
Milk 196
TONGUE, Braised 102
Piquante 133
TRIPE 101
Broiled 102
Fried in Batter 139
TURKEY 104
Braised 107
Roast 106
TWICE-COOKED MEAT .130
INDEX [371
VEAL 93-100
VEGETABLES, How to Cook 142
Artichokes 145
Asparagus, Au Gratin 145
Boiled 145
In Milk 145
Ring 116
Shortcake 145
Beans Boston Baked 120
Pink Spanish 120-150
Beets Buttered 146
Cabbage, Boiled 149
Creamed 148
Dainty 149
Hotslaw 149
Quick 147
Canned Reheating 142
Carrots Creamed 151
Glace 146
Ring 116
Celery Au Gratin 147
In White Sauce 151
Corn Custard 146
" Green. . . 154
" Pudding 124
Egg Plant Fried 147
Kohl-Rabi 154
Onions French Fried 154
Peanut Butter 147
Scalloped 146
Parsnip Cakes 148
Peas Green 146
"' Maitre d'Hotel 150
Peppers Green 132
" Stuffed 149
Spinach Boiled 148
Creamed 148-150
Sprouts Brussels 149
Squash Baked Cream 148
Summer 154
Steamed 148
Succotash \ 146
To Render Crisp 48
Tomatoes Stuffed 150
Turnips Diced 147
Scalloped 152
Stuffed 151
VEGETABLES Canning 307
[372] INDEX
W
WAFFLES 200-204
WHIPPED CREAM DESSERTS 282-285
Y
YORKSHIRE PUDDING. 94
IN all recipes calling
for baking powder,
insure successful re-
sults by using Royal
Baking Powder (abso-
lutely pure).
It is conceded by do-
mestic science teachers
and baking experts the
world over to be "the
most healthful and
dependable baking
powder made." Royal
contains no alum.
I always use and can highly recommend
Royal Baking Powder.
Belle DeCjraf.
Mrs. De Graf's Indorsement
of the William CluffCompany
FOR many years I have used the
Cluff Brand of Food Products.
My experience has proved to
me that they rank among the very
best. Whether the need be for Canned
Vegetables,Fruit, Sea Food or Spices
exceptional flavor and goodness are
assured. This fine quality reflects
well the extraordinary care in selec-
tion and packing.
I wish to especially recommend
the genuine Florida Grapefruit pre-
served in a delicious syrup which
will appeal to those seeking the un-
usual. Also the Peanut Butter which
I found the best I have ever used.
The discriminating housewife can
buy foods bearing the Cluff label
with confidence.
Belle De Graf
It answers e
CHOCOLATE
purpose
Knowing Ghirardelli's Ground
Chocolate as I do, it is hard
for me to understand why any
housewife will crowd her
pantry with cake chocolate
for baking and cooking, and
cocoa for drinking, when
Ghirardelli's serves every nur
pose.
Not only does this chocolate
make a flavory and nutritive
breakfast'drink but it answers
every need for baking and
dessert making. Cakes, pud
dings, icings, frozen desserts,
sauces you can call on Ghir'
ardelli's for a host of dishes,
dainty and substantial.
Moreover, Ghirardelli's comes
to you already ground, ready
to use. No grating, no bother,
no time lost. And no waste!
You measure off exactly what
you need no more, no less.
Indeed, Ghirardelli's is every
thing you need in chocolate
everything in one!
GHIRARDELLI'S
1,800,000 cups were served
At the Panama-Pacific
International Exposition.
There are Caswell representatives
in practically every Pacific coast
community.
Telephones:
San Francisco
Sutter 6654
Oakland
Oakland 1017
Fresno
Fresno 2020
Los Angeles
South 1970
Portland
East 7054
Seattle
Main 4271
Tacoma
Main 3414
Mrs. Belle de Graf*
noted cooking authority
and culinary expert
invariably uses a
RANGE
to test and prove her
famous recipes. We
could not ask for nor
receive any higher
recommendation
than this.
Jas. Graham Mfg. Co.
SAN FRANCISCO
ALL MODELS AT YOUR DEALERS
Ota key to better meals
in every home
fter all, successful menus de-
pend as much upon the quality of
the ingredients as upon the skill
and knowledge of the housewife.
Even the most ingenious cook
cannot produce fine cakes, pies or
breads from poor materials. In
all my years of experience, I have
had unusual opportunity to test
Sperry Products thoroughly in
the class room, in the laboratory,
in the kitchen. As a result, I can
conscientiously recommend them
all as the highest quality. Sperry
Drifted Snow Flour can be used
for every purpose from the per-
fect loaf of bread to the most deli-
cate Angel Cake. While Sperry
Red Package Cereals carry the same
surety of purity and uniformity.
- Belle DeGraf
SPERRY
SPERRY
SPERKTF'LOUR
SPERRY
ENCORE
IPANCAKEFLOW
SPERRY PRODUCTS
"I use Bake-Rite Pie Crust Blend inimy own
home, and in my cooking classes; and I can
recommend it highly.
"For the experienced housekeeper even the
she makes good pastry Bake-Rite Pie Crust
=UllllllllllllllllllH Blend w convenient, easy to use and handy ||||||||||illlllllHU
to keep.
"By its use the inexperienced housekeeper
can be sure of success, and the elimination
of wasted material and time."
Belle De Graf.
EE EE
DeliClOUS PieS with the crisp, j
I flaky, golden-brown crust and I
| "home made" flavor
can be made easily and surely
by using
BakeRite
| If PIE CRUST BLEND jg |
=E Pure, wholesome materials specially blended for s
pie crust and pastry.
It contains flour, shortening and every
necessary ingredient (except the water)
for making rich, flaky pie crust.
Bake-Rite Pie Crust Blend makes pie
baking simple and sure.
= EE
Order a package from your grocer today.
Bake-Rite Consolidated
San Francisco Los Angeles
Portland Oakland
liiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin
A. PALADINI.inc.
FRESH, SALT, SMOKED
PICKLED and DRIED
,.FISH..
MAIN OFFICE
540 Clay Street, San Francisco
BRANCHES
083 Market St., San Francisco 520 Washington St., Oakland
Monterey, California
Ask for Paladinis Sliced and Prepared Abaloncs
Various Ways of Preparing this Appetizing Seafood
FRIED ABALONE STEAKS
Sprinkle abalone steaks with salt and pepper. Beat
1 egg slightly. Dip steaks in egg, then roll in flour or
cracker meal. Fry in hot olive oil or butter until a
delicate brown on both sides. Cook quickly, as long
cooking toughens abalone.
ABALONE CHOWDER
Cut 1 pound of abalone into half-inch cubes. Cut 1
slice of salt pork into several pieces, place in a deep
kettle and cook until slightly brown. Add 1 onion
sliced thin and cook 5 minutes. Add 2 quarts of boiling
water, abalone, 2 medium-sized potatoes peeled and cut
in cubes, a pinch of thyme and a bay leaf. Simmer 30
minutes, salt and pepper to taste and just before serv-
ing add 2 tablespoons of butter and 1 cup of cream.
ABALONE FRITTERS
Put 1 pound of abalone through a food chopper. Sift
together 1 cup of flour, ^ teaspoon salt and 1 teaspoon
of baking powder. Add abalone and mix well, then add
2 well-beaten eggs. Drop by spoonfuls into hot deep fat
or fry in a well-buttered pan like pancakes.
ABALONE SALAD
Cut 1 pound of abalone into half-inch cubes. Simmer
in salted hot water until tender. Drain and chill. Add 1
cup of diced celery hearts and 2 tablespoons grated
onion. Mix with mayonnaise and serve on crisp lettuce
leaves.
VIRDENS
CAMPFIRE
PRODUCTS
include
hams
bacon
lard
shortening
salad oir
sausage
canned
fruit
Good Cookery Starts with
Good Food Products
VIRDEN'S CAMPFIRE MEAT PRODUCTS
are produced under United States Government
inspection in the most modern and sanitary
plants in the West, of unsurpassed wholesome-
ness and unequalled deliciousness.
VIRDEN'S CAMPFIRE CALIFORNIA FRUI s
are from the district where each variety is grown to perfec-
tion. They are carefully chosen for their rich flavor, firm
texture and uniformity of size, and are packed in modern
canneries that are models of cleanliness.
VIRDEN
PACKING COMPANY
10 Model Plants in California
Executive Office:
Alexander Building San Francisco
matter where
you live
How far you are from clean,
wind-swept pasture lands,
you can have a dependable
supply of rich, pure milk.
Libby protects your milk
supply.
The can with blue and
white pyramid label
Libby,
McNeill&Libby
Chicago
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